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Top Chef Canada Season 12 Episode 7
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FunTranscript
00:00contains mature subject matter. Viewer discretion is advised.
00:07Previously on Top Chef Canada. Here we go guys. We want you to create a dish inspired by a family
00:15memory. It's going to be hard for any chef that has to go home on this challenge. This is what
00:20I would dream for a fried chicken dish to be. This dish is just so smart and I'm very very upset that
00:26I didn't think about it. I love that you showed us your story but I do think the meat is a little
00:32over. We have a tie. The chefs with the best dishes are Colson and Katie. Chefs this is a non-elimination
00:44challenge. What? It's actually the first ever in Top Chef Canada history. By far this is the biggest
00:51holy moment. Now four chefs are still standing in a battle for the ultimate prize. $10,000
01:00courtesy of Ninja. DoorDash delivery for a year. $10,000 from Premier Protein. The redesigned
01:08Volkswagen Tiguan. $100,000 courtesy of McCain French Fries. And the title of Canada's Top Chef.
01:21Oh. Walking in this morning, there's a living room, there's a dining room table. What are
01:38we doing? Oh. Good morning, Chef. Hello. Good morning. So you all know that the one thing every
01:48great dish needs is great ingredients. In this quick fire challenge, you're going to have to
01:54create a dish delivered with ingredients from DoorDash and then deliver it as takeout. And
02:00these groceries are coming by very special delivery. Oh boy. Please welcome the Top Chef Canada judges.
02:07Special delivery. Oh my God. Wow, the judges, they're all here. Welcome. Thank you. What's in there?
02:19To find out which judges' ingredients you'll be using, come and pick a knife. Colson, you're up first.
02:25David. David. I don't want to know what's in that bag. I'll tell you.
02:33I'm 18 all over again. David Zilber and I worked together at Noma. He was the head of fermentation
02:39and I was an intern for the summer. He was on a whole other level. Whatever he's got in there is
02:45going to be a bag of tricks. In here, you've got some Eastern flavors. Lots of brown, rich umami.
02:51There's a lot you can do with us. Trust me. Great. Katie. Me too. Oh my God. Katie, I hope you like
03:01Chinese flavors. Oh. And I know you do. I think you kind of won the lottery here. Very nice. Chris.
03:08Janet. Nice one. The ingredients in my bag, surprise, surprise, Italian. Alex, that means you have
03:17Chef Mark McKeown. Alex, a lot of traditional classic items in the bag. I love it. So what are
03:23you looking for from our chefs in this challenge? Delivery food should really be a restaurant
03:28experience, even if I'm eating it in my sweatpants at home. So make something delicious and craveable,
03:34something you want to come back to over and over again. I hope you're ready to deliver because
03:39the chef with the best dish will win $5,000 courtesy of Door Bash. Here we go. Okay, let's go. Me too. Let's go.
03:49Oh, I forgot to mention just one major thing. For this challenge, your sous chefs will be
03:56the judges. Not many chefs can say that they work with Chef Mark as their sous chef.
04:07If we don't win, I'll pay you the $5,000. Oh. Oh, he said it on camera. He said it on camera.
04:14Good luck to all of you. No luck needed. Oh. Yes.
04:19Chefs, you'll have 40 minutes on the clock. And your time starts now. Go. Go. Go. Go. Go. Go. Go.
04:32Here we go. Here we go. Yeah. What do we have here? Calabrian chilies. Love it. We are cooking
04:38with the judges for the first time in Top Chef Canada history. It's awesome. We got linguine,
04:44pecorino, garlic, guanciale. Okay. It's obvious we're making pasta, Chef. Let's get
04:49the clams opened up I'm gonna get some water on the stove okay chef what did he
04:54say did he say open the clams I didn't even catch my first instruction perfect
05:00yeah yeah I'm stoked with this basket Nijun I'm thinking like dandan that's
05:05why I got it the stars aligned and put us together
05:10Danan noodles it's just peanut butter chili oil vinegar soy and sesame oil
05:17yeah the dandan sauce has big bold flavors so it needs fresh crunchy veg I
05:24get me Jun to dicing my carrots she is absolutely killing it I can't ask for
05:33better chopping skills David and mark brought their own knives I did not as I
05:38always talk about knife skills in this competition so I better do a decent job
05:42working besides chef mark was a legend really intimidating however he's on my
05:48side ship marks back and it has luxurious ingredients some central mushrooms fresh
05:54meat gorgonzola amazing yeah I decided to make grilled beef tenderloin and or so
05:59though if you want to start with cooking or so we're gonna make it into or so
06:02though okay so I'm gonna get busy shift mark he's a machine these chopping shallots
06:07cooking the mushrooms shocked and peas peas were not a good idea I can really see the intensity in
06:14mark McEwen's eyes I can barely see through my glasses I have so much sweat on them
06:19mark you rusty nah it's like riding a bike you're going down McEwen okay
06:24Silver 20 minutes 20 minutes all right so David you're making the chicken dashi yeah David
06:32Zilber's bag has funky Eastern ingredients no shortage of umami right just like working at Noma
06:38we are making dashi broth with udon noodles and a soft-boiled egg and how is our eggs we got them
06:45going no not yet sir thank you for reminding me last time David Zilber and I worked together he was
06:51here and I was here but today I'm in charge David is the greatest partner of all time me and David
06:59Zilber back again together he's not holding back he's like wanting to win this just as bad as I do
07:05Mark how are your traditional ingredients holding up going down Zilber going down
07:10should I be insulted like are we not competition me June I'm taking you down yeah I'm not worried I'm
07:19dancing I'm bobbing I'm cooking Italian food how iconic is this getting to cook next to Janet
07:23Zuccarini Janet is not a chef by trade she's a restaurateur but she's opened up multiple
07:30restaurants so we're making Italian food with Janet fun and very nerve-ragging we are making a clam
07:37linguine probably the riskiest part of this takeout dish is nailing the pasta because the noodles can be
07:44overcooked as they sit pasta for delivery has to be a little bit under pasta only al dente on my watch
07:50we're in it to win it three minutes left chef containers we've got to get our containers okay
07:58right behind right behind right behind it's time to plate and pack them up for takeout lunch time get
08:04in on it baby it's fast-paced everyone is just in game mode on here let's go let's go oh yeah we
08:10got hot broth I go in with pasta you go with the basil and the cheese we won't be chintzy on the cheese
08:15never this is amazing five four three two one all right chefs and judges hands up down to the wire
08:28thank you judges that was so much fun to watch the kitchen smells amazing so I'm very excited to try
08:43the food that you've all made yes as are we so tell us what you made so it's a little dandan noodles
08:55with rice noodles as a peanut sauce with char grilled prawns and then we have a crispy fried eggs and then
09:01on the side pickled carrots and smashed cucumbers and how was it working with me June oh it was such a
09:07joy I want to cook with you every day thank you Katie thank you guys oh my gosh I absolutely love
09:18the sauce it's good cold it's good warm you would eat this anyway I think the base flavors are really
09:23fantastic lots of umami for takeout food this is what I'm going to order two times a week it's really
09:28good I hate to admit it oh my god I love this and whoever cut the carrots like perfect me I did that
09:39come in please ciao ciao ciao hello ciao ciao bienvenuto please tell us what you are delivering to us
09:46absolutely so you guys have a little classic Italian meal here you have a clam rosé pasta and
09:53And on the side, you have a rapini loaded with Calabrian chilies, garlic, and pecorino as well.
09:59Smells good.
10:00All right, thank you, Chris.
10:01Enjoy.
10:02The clams are cooked really well.
10:04All that beautiful clam juice is in the sauce.
10:06You can feel it and taste it.
10:08I think the dish is tasty.
10:09And then you kind of have a nice bitterness coming from the rapini.
10:12Oh, it's a classic.
10:13So, Janet, now you're trying your pasta.
10:15How are you feeling?
10:16Typically, linguine alla bongole, you might not add cream to it.
10:19This has cream and cheese, but it's got some really good flavors.
10:22It's maybe just a little bit muted, but it is really good.
10:25Another great dish.
10:26I'm ready for more.
10:27Me too.
10:29You may enter.
10:31Hello, everyone.
10:32Hi, Alex.
10:32Hello.
10:33Hi, Alex.
10:34Welcome to my humble abode.
10:36So, today we have beef tenderloin with roasted potatoes and risotto, and then our radicule spinach salad.
10:43Beautiful.
10:44Enjoy. Thank you.
10:45Bye. Thank you.
10:47This is very luxurious.
10:50It's cooked perfectly.
10:51It traveled well.
10:52This feels very McEwen.
10:53Everything was done really well.
10:54I didn't expect, like, the tenderloin to come out like that.
10:57It is cooked perfectly, and the potatoes, just a crunch flavor and saltiness.
11:01They're so good.
11:02I also like the peas.
11:03Like, the peas didn't overcook.
11:05Chucking peas under pressure.
11:07It's not fun.
11:08I saw.
11:08Come in, please.
11:12Delivery's here.
11:13You guys ordered from Zilb's and Cole tonight.
11:16So, today we have chicken dashi to pour over your udon noodles.
11:22In the udon noodle, you have some nori, some grilled, sprouty cauliflower, and then a lightly poached egg.
11:28What was it like working with Zilber?
11:30I could see his competitive face was on.
11:32Yeah, he was all business.
11:34Thank you, chef.
11:35From Perfect Cook on the egg.
11:37Thank you, chef.
11:38I was worried about that.
11:39Perfect Cook.
11:40The broth is my absolute favorite.
11:42It's so well-balanced, rich and umami.
11:45I actually really love the charred bits I'm getting from the cauliflower.
11:48It adds that kind of bitter element to it, too.
11:51My cauliflower is just really burnt, though.
11:54I think it's on purpose.
11:55But that's like a little bit more than I would probably do, I would say.
12:00This is going to be really freaking hard.
12:01Oh, my God.
12:02I know.
12:02Every dish could be in a restaurant right now.
12:04I agree.
12:04For sure.
12:11Chefs, you all did an incredible job with this takeout challenge.
12:14All of you delivered, but only one of you can take home the cash.
12:18And the chef with the best delivery dish is...
12:30The Top Chef Canada small appliances are brought to you in part by Ninja.
12:35Oh, my God.
12:40The chef with the best delivery dish is...
12:45Katie.
12:49Yay!
12:50Oh, my God!
12:52Yeah.
12:52Aw.
12:53We did it, Mijune.
12:55Yes.
12:56Oh, my God.
12:57Oh, yay!
12:58Is this your third quickfire win?
13:00Yes, it is.
13:01Go, girl.
13:02You've won a $5,000 cash prize, courtesy of DoorDash.
13:06That's cool.
13:07Nice.
13:08So happy.
13:10Dinner's on me.
13:11No limits, we do.
13:12I think it was the cutting of the carrot.
13:15When I saw the knife skills, I really started to sweat.
13:24For chefs, time is money.
13:27Every day in your restaurants, you have to make calculated decisions
13:30around budgets, resources, and the time it takes to execute a perfect dish.
13:36So in this challenge, we want you to create a dish using either time or money.
13:45For the chefs who choose time, you'll have all the time in the world.
13:49Four total hours to prep your dishes.
13:52You'll be working with these ingredients that all need time to build flavor.
13:57No access to anything else in this kitchen.
14:00These ingredients may require a little extra attention and love, but what you can coax out
14:05of them is maybe something money can't buy.
14:08If you choose money, you'll get to shop for ingredients at McEwen Fine Foods, where you'll
14:13have $2,500 to spend, but you'll only have one hour to cook your dish.
14:24Chefs, you won't have a lot of time, but you'll have enough money to pull the ingredients together to pull off a spectacular plate.
14:30But just remember, great ingredients don't guarantee a great dish.
14:35You have to execute at a really high level and quickly.
14:38You're going to be cooking and serving your dishes at the historic Harbor 60, Toronto.
14:47And joining us at the table will be a very special guest.
14:50The man behind Montreal's Maison Boulud and Café Boulud in Toronto, Chef Daniel Boulud.
14:57Oh, I instantly got goosebumps, but I don't know about these guys.
15:02He's a legend.
15:04It's going to be really hard to cook for him tomorrow, but I would love nothing more than to impress him.
15:09If I got to even shake Daniel Boulud's hand, that would be a moment that I never forget.
15:13The stakes are higher than ever.
15:16This is the last elimination challenge before the finale.
15:21Four of you are cooking, but only two of you will make it to the finale.
15:25And two of you will be eliminated.
15:28I knew it.
15:30This is the final battle.
15:31Two are gone, and the next two, one of those is going to be Top Chef.
15:35This is the biggest boss that we've seen so far.
15:38To determine which two of you will be working with time, and which two of you will be working with money.
15:44Well, that's up to you.
15:48No.
15:49If you can't all agree, we're going to be pulling knives to determine your fate.
15:52You have five minutes starting now.
15:54Is there anyone who wants to take money?
16:03There's all good ingredients here.
16:06I think I'll go money.
16:09You don't have to buy all the expensive ingredients, like just cook good in one hour.
16:14One hour is less time, but at least I can go choose the ingredients.
16:19I will have more control.
16:21One hour on site is definitely tough.
16:25I would love time.
16:26Yeah, time for sure.
16:27I would love time.
16:28Well, that's three times.
16:32You have 25 seconds left to decide.
16:35I don't feel fast enough and confident enough to be able to do an hour.
16:41I don't think I would change my mind.
16:42I would take it to a knife draw if I had to.
16:44Okay, whatever.
16:54I'll take the money.
16:56Are you sure?
16:57Yeah.
16:58Initially, I didn't want money.
16:59I wanted time.
17:01Could be the death, you know?
17:02Yeah, could be the death of us.
17:04Kiss of death.
17:04It's a bet, and hopefully it pays off.
17:08The categories are locked.
17:09Alex and Chris, you've got time.
17:12And Colson and Katie, you've got money.
17:15Best of luck, chefs.
17:17Thank you, chef.
17:17Let's go, dude.
17:25For this elimination challenge, we have to create a dish with the constraints of time or money.
17:32Alex and Chris have three hours to prep today, plus one hour tomorrow.
17:37There's no prep when you pick money, and you only get one hour to cook.
17:41I got $2,500.
17:43This is more money than we've ever spent.
17:46But for me, like, I can go for big flavors in a short amount of time.
17:51I've won the most quick-fire challenges in Top Chef Canada kitchen,
17:54and so I guess that kind of says that I can cook in a short amount of time.
17:58I'm ready.
17:59I'm ready.
18:00Sending money.
18:01Sending money.
18:04Prats.
18:05Fast.
18:07That push.
18:07Yeah.
18:09Feels really weird.
18:10Just me and Chris cooking.
18:11I chose time over money because my dish requires a lot of technique, so I need the full three-hour prep today.
18:21I'm going to build my dish packed with umami.
18:24I'm making chicken PTVA.
18:27PTVA is like a Wellington.
18:29It's a very classic French dish.
18:31It takes so much technique and time to make because you're layering different ingredients.
18:38Sous vide, chicken breast, mushroom doxel, cabbage encased in paedo.
18:45I'm pretty confident that this will turn out really nice.
18:48Chris, what are you making?
18:49I'm going to make a slow-cooked pork shoulder.
18:52I know that with the time frame, I can transform this pork shoulder into something really special.
18:58So I'm going to sous vide my pork shoulder overnight, and it's going to be the real steaky element to my plate.
19:06So I'm putting my pork roast into my sous vide bag so I can get it sous vide-ing overnight.
19:11Pork is often really good with a sweet element.
19:16So I'm making a carrot caramel using carrot juice.
19:20I hope you like carrots.
19:23This dish will get me a spot in the finale because I'm utilizing my time, I think, very wisely.
19:29Some carrots treated with care.
19:31Carrots.
19:33You can cut that if you want.
19:35To go with the PTVA, I'll make some porcini jus.
19:39It's porcini mushrooms flavored with some chicken stock.
19:42I'm going to make some nice chicken stock.
19:45I'm putting lots of chicken feet into my pressure cooker.
19:48Even though there's not too much meat on the feet, you can extract so much nice flavors out of the bones and feet,
19:55which will give my porcini jus death.
19:58Yes.
19:58You can't buy time with money.
20:00Time is umami.
20:02Can I look at this 200-gram tin of caviar, please?
20:05Katie and I, we got $2,500 to spend.
20:09Yeah, how much is it?
20:11Uh, $720.
20:12Yeah.
20:12That's the good stuff.
20:14Money wasn't my first choice.
20:15So I think, what is the most outrageous dish that I could think of?
20:20I'm doing like a beef rocini, so I just need like a thinner steak that we're just going to cut in half.
20:25A beef rocini is a real classic French, elegant, luxe, over-the-top dish.
20:32Foie gras on steak.
20:34This is taking the challenge to the extreme.
20:37I'm layering mine with A5 Japanese Wagyu.
20:40The foie gras, king crab leg, caviar, truffle.
20:48I can spend money fast, and I'm good at it.
20:52We got $1,850 just with eight items.
20:56All right.
20:57I need 10 two-ounce portions.
21:01I'm making seared sea bass with drunken clams.
21:05I'm actually not spending too much money, to be honest.
21:08I don't need no foie.
21:09I don't need no dry-aged meat or anything like that.
21:12I chose money because I would rather have control over the choice of my ingredients
21:18and use the money to purchase exactly what I need.
21:21I'm confident that I can execute like big flavors in a short amount of time.
21:26Just going to stay true to what I'm good at and what I know
21:29and make sure that gets me to the finale.
21:32Hope that takes me to the top.
21:39Alex, we got an hour and a half, man.
21:41Hour and a half.
21:41Oui.
21:42Well, my pork is in the sous vide, and I'm also going to be doing pork confit
21:46and turned into a rillette.
21:48Slow and steady.
21:49You confit the pork shoulder, and then after it's nice and tender,
21:53take it out of the fat and shred it up, adding vinegar,
21:56some of that fat that it was cooked in, and seasonings to turn it into a rillette.
22:01Another way I want to utilize my time is making focaccia
22:04that I'm fermenting in the fridge overnight.
22:06Every 30 minutes or so, I'm going to give it a stretch and fold
22:09right until the last second.
22:10It's fatty pork on fatty bread.
22:12I mean, it's going to be delicious.
22:14Do you have any extra time?
22:16Yep.
22:16Take everything.
22:17You've got extra time?
22:19Why is that a joke?
22:2245 minutes, Chris.
22:23Heard.
22:24So now I have my chicken breast sous vide ready to build my PTVA.
22:29First layer, cabbage, and then mushroom duccel, chicken breast,
22:34and then I roll everything together so that it's nice and tight,
22:38and finally I take my pie dough and encase it.
22:42It is risky to serve to Chef Daniel Blue for sure.
22:45Cooking this very iconic French dish for Chef Daniel Blue is crazy.
22:51I want to go fancier.
22:52I've had enough time.
22:54It's so close to finale.
22:56It has to be perfect.
22:57Oh, it's so much sugar.
23:00Oh, it's so much sugar.
23:04During my three-hour prep cook yesterday, I left the pork shoulder sous vide-ing overnight,
23:19and the sous vide went off in the night after we left the kitchen.
23:23It was my risk to do that.
23:25Ah!
23:26I can't use my pork.
23:29It is completely raw.
23:31I thought about, I don't know, just not even cooking almost
23:36because my whole dish was based around this pork.
23:39I don't have a dish, and I need to somehow pivot,
23:41and I don't have many more ingredients left.
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24:30I no longer have pork shoulder,
24:31so I'm gonna try and make it
24:32into the main component of my dish.
24:34This is my main dish now, so it has to be perfect.
24:38I need to make sauce and I need to cook my clams.
24:43I only have an hour.
24:44I chose money because I can have control
24:47over my ingredients and cook well in one hour,
24:50but still be on the money with flavor.
24:53Kind of making like a drunken clam situation.
24:56I'm basing my dish off of one of my favorite dishes
24:59growing up called drunken chicken.
25:01It's like poached chicken and Chinese cooking wine,
25:04but instead of using chicken, I'm using clams.
25:08Trying to make humble ingredients taste good.
25:10I need to get these clams drunk.
25:12So I take scallions and ginger,
25:15then a little bit of black bean,
25:17and then I throw in my clams,
25:18and then I deglaze the pan
25:20with a little Chinese Shaoxing cooking wine.
25:22I want them to open up
25:23and I want the natural clam juices
25:25so that I can extract that and make my beurre blanc.
25:29I really want that sauce to be rich in clams
25:33and the cooking wine flavor.
25:35These are my spinach, crab, and kohlrabi rolls.
25:38In Chinese cuisine, there's always a side of sautéed greens,
25:42so I'm gonna make a spinach and kohlrabi roll
25:44with a big dollop of caviar.
25:46That's my little money piece.
25:48It's a finale plate.
25:50I have to focus on plating.
25:51All four of us are extremely talented chefs.
25:54If I compare myself on paper to them,
25:55I haven't worked in many restaurants around the world.
25:57I haven't been to Europe or won cooking competitions,
26:00but I've won the most challenges in this competition.
26:04I don't think the other chefs realize
26:06what a tough competitor I would be,
26:07but I want my voice to be heard at the top.
26:09Hi, Katie.
26:10Hi.
26:11Let me introduce you to the guests at our table today.
26:13The executive chef here at Harbor 60,
26:16Chef Solomon Mason.
26:17Pleasure.
26:18And a man who needs no introduction.
26:19Of course not.
26:21Chef Danielle Balloud.
26:22Salon.
26:23Pleased to meet you.
26:23I chose money, so I was playing around
26:24with drunken clams, so I'm not sure
26:25if you guys have had drunken chicken before,
26:27so I did like a lot of my friends.
26:29I thought I would like to know
26:30the last one of my friends.
26:31I really don't know what I was going to do,
26:33but I really want to know how much to talk about.
26:35And I want my voice to be heard at the top.
26:38Hi, Katie.
26:39Hi.
26:40Let me introduce you to the guests that are tabled today.
26:44The executive chef here at Harbor 60,
26:46Chef Solomon Mason.
26:47so i did like a drunken clams situation here with seared sea bass with some black bean sauce
26:53and a bourblanc made with the clam jus and then on the side i did a little kohlrabi roll and to
26:58finish off just a hint of caviar thank you thank you thank you baby i love her creativity she's
27:08taking like a cantonese black bean clams and then you have your drunken chicken which you see more
27:13in like shanghai and these clams are just so sweet and juicy and delicious her cook on the sea bass
27:20is perfect it has a nice crust to it but it's super moist inside i'm french and i love sauce
27:27the time she spent on making those sauce the bourblanc with the clams was very good one of my
27:32favorite components was the kohlrabi roll i thought that that was the most relief i got on the dish
27:37from all the protein do you see money on the plate no i don't i don't see money on the plate at all
27:42there's nothing on the plate in terms of the extreme luxury side that we talked about the
27:47caviar gets a bit lost in the plate she went for her comfort zone
27:54this porcini jus itself took me three hours to make choosing time over money was a good call
28:01because it's super flavorful along with the ptva i made chicken kromeski's kromeski is like a croquette
28:08it's going to be the nice crispy element that's going to be really good my ptva is nice and juicy
28:14i want to make it into top two and i think that my dish is definitely a finale worthy dish i'm super
28:20excited to serve this thank you wow this took some time this took some time i feel like i met danielle
28:28danielle yeah hi alex hello judges hi you picked time so tell us what you made for us i made you a
28:37chicken ptva with a mushroom duxelles and then i have lake meat kromeski's with some porcini shoe
28:44please enjoy thank you thank you chef well done oh my god gorgeous that is so good the execution of the
28:54ptva it's really perfect the puff pastry was cooked through which is very important because you don't
28:59want to overcook the chicken and i'm crazy about the jus yeah because we're all drinking it now it took
29:05the time to roast those bones and get that caramelization the kromeski is so crispy it's not oily
29:11it's fluffy it's soft there's so many textures alex just did a master class on this plate he's taken the
29:17humble chicken and everything has flavor that's about as good as chicken gets this is fantastic this is
29:24exactly what we wanted to see yeah hot coming out i need to serve an entire slice of this focaccia
29:32with way more riette because this is my plate now so the focaccia better turnout
29:39look at that beauty oh nice bread thanks so it's now gonna be pork riette on focaccia with a little
29:46carrot frikka salad on the side and i still have some of those leftover carrots so i'm making an elevated
29:52carrot salad so i'm gonna add like some like carrot ribbons to go with my other carrots just to try
29:57and bulk the plate up a little bit all the components of my dish are almost exactly how i
30:03wanted them to be so i'm happy with how everything else turned out
30:09i'm here representing east coast chefs our culinary scene is underappreciated so i'm here to win for
30:16myself and from nova scotia
30:27hi chris chef oh welcome hello pleasure chef pleasure to meet you so i made you guys some uh
30:34fresh baked focaccia we did an overnight ferment and then you have a pork riette on the side you have
30:39a carrot salad with a little frikka and a carrot caramel thank you chef of course enjoy
30:49the focaccia to pull that off in you know four hours of active time is extremely well made i think
30:54it's really fun all the different ways he incorporated carrot into this i really love
30:58the carrot caramel with the frikka which is nice and nutty and crunchy i really think that everything
31:04here is seasoned fantastically the riette is still moist it has heaps of flavor but just conceptually
31:10it is sandwich and a salad surprised me to do a riette and focaccia it's all very very tasty but you
31:18know where's the star here where's like the main focus and i'm just not getting that today we are making
31:26a beef rosini royale it's a big dish my take on a beef rosini royale is layers of indulgent and rich
31:33proteins all on a plate it's one of the best dishes in the world that was ever created yeah we're
31:38feeling uh you know full of jobs to do my stuff is just really a la minute i've chosen money but today
31:45is all about time in order to execute the beef rosini to top chef canada level this would take four
31:51line cooks crab's gonna go in from the snow crab being just lightly poached in butter and lemon and
31:57a little bit of esplet the foie gras has to be perfectly seared because overcooked foie gras there's
32:01nothing worse these are looking good it's really easy for any of these ingredients to take a wrong turn
32:07we better not overcook the beef the best thing about wagyu is like it's just so melts in your mouth
32:14i just need to build the quickest fastest crust on it this is so intense i can't push any harder than i am
32:21oh my god if i nail this people are going to be talking about it
32:37this is definitely money hey closet oh wow
32:43couldn't stop there this is the one hour beef rosini royale with truffle so here i've done
32:51a5 japanese wagyu tenderloin spinach a crostini alaskan king crab caviar italian summer truffles
33:00and then a nice piece of foie gras you know if i had to charge for this dish 30 food cost
33:05that's a 650 dollar dish that you have in front of you i think that's what i paid at prime seafood
33:11cows thank you paulsen thank you feel like a privilege
33:19that's a very sexy plate of food i think it's so his personality it's indulgent it's rich it's over
33:25the top it's fun i was shocked that he did it in an hour yeah that was choreography in there to put up
33:30this plate like this it is a dance on the line and everything is technically perfect yeah that
33:35foie gras is right on the money yeah really moist and succulent but it had a nice little crust on it
33:40this dish sounded like a jackpot
33:45that's all coming down in the plate
34:05the luxury of time versus the privilege of money and today you revealed the benefits and drawbacks of
34:17both choices two of you will make it to the finale and two of you will be going home
34:24chris you had four hours for your cook how did you use it i had some pork shoulder that was going
34:34to sous vide overnight and be a more steaky element but my uh my equipment failed me
34:40that's my risk i took and that's when i decided to pivot and make the riet the main component of the
34:46dish and turn my garnish into more of a carrot salad i was proud of what i was able to put my head
34:52down and do today katie you chose money but you chose rather humble ingredients what was your
35:01thinking on that the money to me really wasn't to show that i can buy expensive ingredients and put it
35:08on the plate i chose to put myself through the challenge of a one hour cook time and still show
35:17my flavors my style stay authentic stay true to myself
35:24colson was it necessary to put caviar on the rossini was it because you had a lot of money to spend
35:32or you really intended to bring that layer of flavor for me it's that little bit of saltiness just
35:39going to pair so nice with the king crab it's the little cherry on top of just this amazing dish
35:45i was happy with that product once i put it onto the plate
35:50alex the three chefs beside you have been top-notch contestants all season were you worried that
35:56making something so traditional a petivier with chicken might be outshown by a more creative endeavor
36:02from some of your peers i know their styles i know their high level cooking standards however
36:08i would just focus on my dish to showcase my skills danielle please tell us who had the winning dish
36:17the chef with the best dish is alex
36:31good work thank you so much chef wow yeah this was really nerve-wracking i had to really give
36:38one thousand percent well alex it was truly classic and the jus it was roasted to the best flavor
36:46thank you chef congratulations alex you've earned your spot in the finale i'm feeling incredible super
36:54positive feedback from chef daniel blue i'm so happy i'm going to the finale it just gives me goosebumps
37:01chris katie and colson there's only one spot left in the finale and two of you will be eliminated
37:23chris please pack your knives and go
37:32i think i did present a really good dish to the judges but at the end of the day it wasn't the dish
37:38that i wanted to present it is an honor to be cooking for you judges but also being amongst
37:44these amazing peers katie and colson you can head back to the locker room while we make our decision
37:52thank you chefs thanks chris it's been quite the journey indeed of course it's not how i wanted it
38:00to end for me see you later guys yeah man yeah one last one thanks guys thanks guys very part of you
38:06man i'm happy to have made it to the final four and i hold my head high i'll see you out east see
38:14you buddy later guys this is the best final three chefs we've ever had in top chef canada history
38:23yeah for sure impressive well alex is in the finale who's going to join him colson or katie colson made
38:30it rain and i was dancing in it it was delicious forget all of the money what really made that dish
38:37so successful was the fact that the croissant on the foie on the beef every aspect of that was almost
38:43him leaning into his time restriction to say look at how many octopus arms i can whip out in a kitchen
38:48to make you believe i am the top chef katie she also had the same amount of money the same amount of
38:56time as colson and she chose to actually make something a little bit more humble but true to
39:00who she is as a chef my fish was cooked rather perfectly to get the clams right to get it all
39:06assembled to pull that off at the last minute quite expert of her she wanted the freedom to be herself
39:11and she did that are we giving colson too much credit for having his personality be something that leans
39:17into opulence that much more easily she's really doing her own thing her own style just kind of makes
39:24her like that much more special but we also asked them to give us money worthy dish and colson did it
39:33and then some his technique was amazing that was the best brosini i've ever had i don't know if i
39:38will go back to colson so often for your heart i really feel i really feel that katie it was just a
39:46beautiful well executed close to her heart kind of dish i've never had a dish like she cooked today ever
39:53she's incredibly talented but do you think that she should be one of the final chefs it really pains
39:59me we're gonna lose out on trying an incredible finale meal from one of these two amazing canadian
40:05chefs no i agree with that
40:23colson and katie one of you will be joining alex in the finale but for one of you this is the end of the line
40:44colson
40:45colson
40:48congratulations you're going to the finale
40:52oh i'm sorry
40:56you took so good i'm so proud of you
41:01katie please pack your knives and go truly thank you for the opportunity for your time your grace your
41:09knowledge it's been one hell of a ride katie you represented so many unheard voices and yet you
41:16managed to find your own voice in this competition you're a really special chef
41:23it's really been an honor seeing your journey here
41:25and this is just gonna be the beginning for you thank you you know i came on here to uh get to know
41:34myself prove something be visible and uh i got more than i could ask for it's an honor
41:41we're gonna miss you we're gonna miss you thank you
41:48it's really heartwarming to see that i have made an impact
41:57this journey was really worth it yeah i don't regret anything because i gonna you know kill it
42:02i've learned to be loud with my voice and be proud of it i can't wait to see what's next it was amazing
42:13one last cook cheers to the finale
42:17hello hello oh oh this is your locker room yeah
42:23please don't let behind the curtains congratulations chef
42:25congratulations again thank you very much you both spoke french loudly today in your cooking
42:33you're gonna go to the final challenge this is incredible and i think the judge i'm waiting for you
42:39i uh looking forward to watch it may the best chef win good luck thank you chef thank you
42:49this is crazy
42:55you
43:04chefs you made it
43:08one of you will be canada's top chef for many winning means the opportunity to open the restaurant
43:17of their dreams so for this final challenge you're gonna do exactly that
43:22chefs this is it it's restaurant wars
43:32did you think we'd forget there's no way after everything we're doing restaurant wars
43:38yeah it's happening yeah and then there was two
43:48next time on top chef canada every executive chef needs a strong and talented team to support them
43:55let's go there's a hundred thousand dollars on the line this is it this is game seven i'm
44:01one service away from becoming canada's top chef that one bite could win this whole thing
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