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Top Chef Canada Season 12 Episode 7
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Short filmTranscript
00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:12Previously on Top Chef Canada.
00:14Here we go guys.
00:16We want you to create a dish inspired by a family memory.
00:21It's going to be hard for any chef that has to go home on this challenge.
00:24This is what I would dream for a fried chicken dish to be.
00:27This dish is just so smart and I'm very, very upset that I didn't think about it first.
00:32I love that you showed us your story, but I do think the meat is a little over.
00:38We have a tie.
00:39The chefs with the best dishes are Colton and Katie.
00:46Chefs, this is a non-elimination challenge.
00:50What?
00:51It's actually the first ever in Top Chef Canada history.
00:53By far, this is the biggest, holy moment.
00:58Now, four chefs are still standing in a battle for the ultimate prize.
01:04$10,000, courtesy of Ninja.
01:07DoorDash delivery for a year.
01:10$10,000 from Premier Protein.
01:12The redesigned Volkswagen Tiguan.
01:16$100,000, courtesy of McCain French Fries.
01:20And the title of Canada's Top Chef.
01:38Walking in this morning, there's a living room, there's a dining room table.
01:42What are we doing?
01:43Good morning, Chefs.
01:48Good morning.
01:50So you all know that the one thing every great dish needs is great ingredients.
01:56In this quickfire challenge, you're going to have to create a dish delivered with ingredients from DoorDash.
02:02And then deliver it as takeout.
02:05And these groceries are coming by very special delivery.
02:09Oh, boy.
02:09Please welcome the Top Chef Canada judges.
02:14Special delivery.
02:16Oh, my God.
02:19Wow, the judges, they're all here.
02:21Welcome.
02:24What's in there?
02:25To find out which judges' ingredients you'll be using, come and pick a knife.
02:29Colson, you're up first.
02:34David, I don't want to know what's in that bag.
02:36You're 18 all over again.
02:41David Zilber and I worked together at Noma.
02:43He was the head of fermentation, and I was an intern for the summer.
02:47He was on a whole other level.
02:49Whatever he's got in there is going to be a bag of tricks.
02:51And here you've got some Eastern flavors.
02:53Lots of brown, rich, umami.
02:56There's a lot you can do with this.
02:57Trust me.
02:58Great.
02:59Katie.
03:01Me too.
03:02Katie, I hope you like Chinese flavors, and I know you do.
03:09I think you kind of won the lottery here.
03:11Very nice.
03:12Chris.
03:13Janet.
03:14Nice one.
03:16The ingredients in my bag, surprise, surprise, Italian.
03:20Alex, that means you have Chef Mark McKeown.
03:23Alex, a lot of traditional, classic items in the bag.
03:26I love it, Chef.
03:27So what are you looking for from our chefs in this challenge?
03:30Delivery food should really be a restaurant experience, even if I'm eating it in my sweatpants at home.
03:37So make something delicious and craveable, something you want to come back to over and over again.
03:42I hope you're ready to deliver.
03:44Because the chef with the best dish will win $5,000, courtesy of DoorDash.
03:50Ah, here we go.
03:52Okay, let's go.
03:53Me too.
03:53Let's go.
03:54Oh, I forgot to mention just one major thing.
03:57For this challenge, your sous chefs will be the judges.
04:06Not many chefs can say that they work with Chef Mark as their sous chef.
04:12If we don't win, I'll pay you the $5,000.
04:14Oh.
04:15Oh, he said it on camera.
04:17He said it on camera.
04:19Good luck to all of you.
04:20No luck needed.
04:22Oh.
04:22Yes.
04:27Chefs, you'll have 40 minutes on the clock.
04:29And your time starts now.
04:34Go.
04:35Go.
04:35Go, go, go, go.
04:37Here we go.
04:37Here we go.
04:38Yeah.
04:39What do we have here?
04:41Calabrian chilies.
04:42Love it.
04:42We are cooking with the judges for the first time in Top Chef Canada history.
04:47It's awesome.
04:48We got linguine, pecorino, garlic, guanciale.
04:52Okay.
04:52It's obvious.
04:52We're making pasta, Chef.
04:54Let's get the clams opened up.
04:55I'm going to get some water on the stove.
04:57Okay, Chef?
04:58What did he say?
05:00Did he say open the clams?
05:02I didn't even catch it.
05:03My first instruction.
05:04Wow, right?
05:05Oh, perfect.
05:05Yeah, yeah.
05:06I'm stoked with this basket, Nijun.
05:08I'm thinking, like, dandan.
05:10That's why I got it!
05:11The stars aligned and put us together.
05:16Dandan noodles, which is peanut butter, chili oil, vinegar, soy, and sesame oil.
05:22Uh, yeah.
05:24The dandan sauce has big, bold flavors, so it needs fresh, crunchy veg.
05:30I get Nijun to dice my carrots.
05:33She is absolutely killing it.
05:37I can't ask for better topping skills.
05:39David and Mark brought their own knives.
05:41I did not, because I always talk about knife skills in this competition, so I better do
05:46a decent job.
05:48Working beside Chef Mark, who's a legend, really intimidating, however, he's on my side.
05:54Chef Mark's bag, and it has luxurious ingredients, some chanterelle mushrooms, fresh meat.
05:59Gorgonzola, amazing.
06:01Yeah.
06:01I decided to make grilled beef tenderloin and orzotto.
06:04If you want to start with cooking orzotto, we're going to make it into orzotto.
06:08Okay, so I'm going to get busy.
06:09Chef Mark, he's a machine.
06:10He's chucking shallots, cooking the mushrooms, chucking peas.
06:15Peas were not a good idea.
06:17I can really see the intensity in Mark McEwen's eyes.
06:21I can barely see through my glasses.
06:23I have so much sweat on them.
06:25Mark, you rusty?
06:26No, it's like riding a bike.
06:28You're going down, McEwen.
06:29Okay, Zilber.
06:3020 minutes.
06:3220 minutes.
06:33Heard.
06:33So, David, you're making the chicken dashi.
06:36Yeah.
06:37David Zilber's bag has funky eastern ingredients.
06:40No shortage of umami, right?
06:42Just like working at Noma.
06:43We are making dashi broth with udon noodles and a soft-boiled egg.
06:49And how was our eggs?
06:50We got them going?
06:51No, not yet, sir.
06:52Thank you for reminding me.
06:53Last time David Zilber and I worked together, he was here and I was here.
06:58But today, I'm in charge.
07:00David is the greatest partner of all time.
07:02Me and David Zilber are back again together.
07:06He's not holding back.
07:08He's like wanting to win this just as bad as I do.
07:10Mark, how are your traditional ingredients holding up?
07:13Going down, Zilber.
07:14Going down.
07:16Should I be insulted?
07:17Like, are we not competition?
07:19Me, June, I'm taking you down.
07:22I'm not worried.
07:24I'm dancing and bobbing.
07:25I'm cooking Italian food.
07:26How iconic is this?
07:27Getting to cook next to Janet Zuccarini.
07:29Woo!
07:30Janet is not a chef by trade.
07:32She's a restaurateur, but she's opened up multiple restaurants.
07:36So we're making Italian food with Janet.
07:39Fun and very nerve-ragging.
07:41We are making a clam linguine.
07:43Probably the riskiest part of this takeout dish is nailing the pasta
07:47because the noodles can be overcooked as they sit.
07:51Pasta for delivery has to be a little bit under.
07:53Pasta only al dente on my watch.
07:56We're in it to win it.
07:58Three minutes left, chef.
07:59Woo!
08:00Containers.
08:01We've got to get our containers.
08:02Woo!
08:03Okay, right behind, right behind, right behind.
08:05It's time to plate and pack them up for takeout.
08:08Crunch time.
08:09Get in on it, baby.
08:10It's fast-paced.
08:11Everyone is just in game mode.
08:13On to here.
08:14Let's go, let's go, let's go.
08:15Oh, yeah, we got hot broth.
08:16I go in with pasta.
08:17You go in with the basil and the cheese.
08:19We won't be chintzy on the cheese.
08:20Never.
08:21This is amazing.
08:22Five, four, three, two, one.
08:27All right, chefs and judges, hands up.
08:30Woo!
08:32Down to the wire.
08:36We're good.
08:37We're good.
08:37We're good.
08:38We're good.
08:42Judges, that was so much fun to watch.
08:43The kitchen smells amazing, so I'm very excited to try the food that you've all made.
08:49Yes, as are we.
08:52Jordan!
08:53Hey!
08:53Hello!
08:54Hi!
08:56So tell us what you made.
08:57So, um, it's a little dandan noodles with rice noodles.
09:01There's a peanut sauce with char-grilled prawns, and then we have crispy fried eggs.
09:06And then on the side, pickled carrots and smashed cucumbers.
09:10And how was it working with me, Jill?
09:11Oh, it was such a joy.
09:13I want to cook with you every day.
09:14Aw, that's so sweet.
09:16Thank you, Katie.
09:17Thank you, guys.
09:20Oh, my gosh.
09:22I absolutely love the sauce.
09:24It's good cold.
09:25It's good warm.
09:25You would eat this anyway.
09:26I think the base flavors are really fantastic.
09:29Lots of umami.
09:30For takeout food, this is what I'm going to order two times a week.
09:33It's really good.
09:34I hate to admit it.
09:35Oh, my God.
09:36I love this.
09:37And whoever cut the carrots, like, perfect.
09:39Me!
09:40Wow.
09:40Me!
09:41I did that.
09:44Come in, please.
09:46Ciao, ciao.
09:47Ciao.
09:47Hello.
09:48Bienvenuto.
09:49Please tell us what you are delivering to us.
09:51Absolutely.
09:52So you guys have a little classic Italian meal here.
09:55You have a clam rosé pasta.
09:58And on the side, you have a rapini loaded with Calabrian chilies, garlic, and pecorino as
10:03well.
10:04Smells good.
10:05All right.
10:05Thank you, Chris.
10:06Enjoy.
10:07The clams are cooked really well.
10:09All that beautiful clam juice is in the sauce.
10:12You can feel it and taste it.
10:13I think the dish is tasty.
10:14And then you kind of have a nice bitterness coming from the rapini.
10:17Well, it's a classic.
10:18So, Janet, now you're trying your pasta.
10:20How are you feeling?
10:21Typically, linguine ala bongoli, you might not add cream to it.
10:24This has cream and cheese, but it's got some really good flavors.
10:27It's maybe just a little bit muted, but it is really good.
10:30Another great dish.
10:31I'm ready for more.
10:32Me too.
10:34You may enter.
10:35Hello, everyone.
10:37Hi, Alex.
10:38Hello.
10:38Hi, Alex.
10:39Welcome to my humble abode.
10:42So, today we have beef tenderloin with roasted potatoes and risotto, and then our radicule spinach
10:48salad.
10:49Beautiful.
10:49Enjoy.
10:50Bye.
10:52This is very luxurious.
10:55It's cooked perfectly.
10:56It traveled well.
10:57This feels very McEwen.
10:58Everything was done really well.
10:59I didn't expect, like, the tenderloin to come out like that.
11:02It is cooked perfectly, and the potatoes, just a crunch flavor and saltiness.
11:06They're so good.
11:07I also like the peas.
11:08Like, the peas didn't overcook.
11:10Chucking peas under pressure.
11:12It's not fun.
11:13I saw.
11:16Come in, please.
11:17Delivery's here.
11:18You guys ordered from Zilbs and Cole tonight.
11:22So, today we have chicken dashi to pour over your udon noodles.
11:26In the udon noodle, you have some nori, some grilled, sprody cauliflower, and then a
11:32lightly poached egg.
11:33What was it like working with Zilber?
11:35I could see his competitive face was on.
11:37Yeah, he was all business.
11:39Thank you, chef.
11:40No problem.
11:41Perfect cook on the egg.
11:42Thank you, chef.
11:43I was worried about that.
11:44Perfect cook.
11:45The broth is my absolute favorite.
11:47It's so well-balanced, rich and umami.
11:50I actually really love the charred bits I'm getting from the cauliflower.
11:53It adds that kind of bitter element to it, too.
11:56My cauliflower is just really burnt, though.
11:59I think it's on purpose.
12:00But that's like a little bit more than I would probably do, I would say.
12:05This is gonna be really frickin' hard.
12:07Oh, my God.
12:07I know.
12:07Every dish could be in a restaurant right now.
12:09I agree.
12:10For sure.
12:16Chefs, you all did an incredible job with this takeout challenge.
12:19All of you delivered, but only one of you can take home the cash.
12:23And the chef with the best delivery dish is...
12:35The Top Chef Canada small appliances are brought to you in part by Ninja.
12:40The chef with the best delivery dish is...
12:51Katie.
12:54Yay!
12:56Oh, my God!
12:57Aw!
12:59We did it, Mijun.
13:00Yes.
13:01Oh, my God.
13:02Yay!
13:03Is this your third quick-fire win?
13:05Yes, it is.
13:06Go, girl.
13:07You've won a $5,000 cash prize, courtesy of DoorDash.
13:11That's cool.
13:12Nice.
13:13So happy.
13:15Dinner's on me.
13:16No limits, Mijun.
13:18I think it was the cutting of the carrot.
13:20When I saw the knife skills, I really started to sweat.
13:23For chefs, time is money.
13:32Every day in your restaurants, you have to make calculated decisions around budgets,
13:36resources, and the time it takes to execute a perfect dish.
13:41So, in this challenge, we want you to create a dish using either time or money.
13:48For the chefs who choose time, you'll have all the time in the world, four total hours
13:56to prep your dishes.
13:58You'll be working with these ingredients that all need time to build flavor.
14:02No access to anything else in this kitchen.
14:05These ingredients may require a little extra attention and love, but what you can coax out
14:10of them is maybe something money can't buy.
14:13If you choose money, you'll get to shop for ingredients at McEwen Fine Foods, where you'll
14:18have $2,500 to spend, but you'll only have one hour to cook your dish.
14:29Chefs, you won't have a lot of time, but you'll have enough money to pull the ingredients
14:33together to pull off a spectacular plate.
14:36But just remember, great ingredients don't guarantee a great dish.
14:40You have to execute at a really high level and quickly.
14:43You're going to be cooking and serving your dishes at the historic Harbor 60, Toronto.
14:52And joining us at the table will be a very special guest.
14:55The man behind Montreal's Maison Boulud and Café Boulud in Toronto, Chef Danielle Boulud.
15:04Okay.
15:05Well, I instantly got goosebumps, but I don't know about these guys.
15:07He's a legend.
15:09It's going to be really hard to cook for him tomorrow, but I would love nothing more than
15:13to impress him.
15:14If I got to even shake Daniel Boulud's hand, that would be a moment that I never forget.
15:19The stakes are higher than ever.
15:21This is the last elimination challenge before the finale.
15:26Four of you are cooking, but only two of you will make it to the finale.
15:30And two of you will be eliminated.
15:34You knew it.
15:35This is the final battle.
15:36Two are gone, and the next two, one of those is going to be Top Chef.
15:40This is the biggest boss that we've seen so far.
15:43To determine which two of you will be working with time and which two of you will be working
15:48with money, well, that's up to you.
15:53No.
15:54If you can't all agree, we're going to be pulling knives to determine your fate.
15:58You have five minutes starting now.
16:03Is there anyone who wants to take money?
16:09There's all good ingredients here.
16:11I think I'll go money.
16:14You don't have to buy all the expensive ingredients.
16:17Like, just, like, cook good in one hour.
16:20One hour is less time, but at least I can go choose the ingredients.
16:25I will have more control.
16:27One hour on site is definitely tough.
16:30I would love time.
16:31Yeah, time for sure.
16:32I would love time.
16:33Well, that's three times.
16:37You have 25 seconds left to decide.
16:41I don't feel fast enough and confident enough to be able to do an hour.
16:46I don't think I would change my mind.
16:47I would take it to a knife draw if I had to.
16:49Okay, whatever, I'll take the money.
17:01Are you sure?
17:02Yeah.
17:03Initially, I didn't want money.
17:04I wanted time.
17:06Could be the death, you know?
17:07Yeah, could be the death of us.
17:09Kiss of death.
17:10It's a bet, and hopefully it pays off.
17:13The categories are locked.
17:14Alex and Chris, you've got time.
17:17And Colson and Katie, you've got money.
17:20Best of luck, chefs.
17:22Thank you, chef.
17:28Let's go, dude.
17:30For this elimination challenge, we have to create a dish with the constraints of time or money.
17:37Alex and Chris have three hours to prep today, plus one hour tomorrow.
17:41There's no prep when you pick money, and you only get one hour to cook.
17:46I got $2,500.
17:48This is more money than we've ever spent.
17:51For me, like, I can go for big flavors in a short amount of time.
17:56I've won the most quick-fire challenges in Top Chef Canada kitchen,
18:00and so I guess that kind of says that I can cook in a short amount of time.
18:04I'm ready.
18:04I'm ready.
18:05Sending money.
18:06Sending money.
18:10Prons.
18:10Facts.
18:11Let's push.
18:13Yeah.
18:14Feels really weird.
18:15Just me and Chris cooking.
18:17I chose time over money because my dish requires a lot of technique.
18:23So I need the full three-hour prep today.
18:26I'm going to build my dish packed with umami.
18:29I'm making chicken ptb.
18:32Ptb is like a Wellington.
18:34It's a very classic French dish.
18:36It takes so much technique and time to make because you're layering different ingredients.
18:43So I'm going to make the sauce, sous-vide, chicken breast, mushroom duksel, cabbage encased in pie dough.
18:50I'm pretty confident that this will turn out really nice.
18:53Chris, what are you making?
18:54I'm going to make a slow-cooked pork shoulder.
18:58I know that with the time frame, I can transform this pork shoulder into something really special.
19:03So I'm going to sous-vide my pork shoulder overnight.
19:07That's going to be the real steaky element to my plate.
19:11So I'm putting my pork roast into my sous-vide bag so I can get it sous-vide-ing overnight.
19:17Pork is often really good with a sweet element.
19:21So I'm making a carrot caramel using carrot juice.
19:25I hope you like carrots.
19:28This dish will get me a spot in the finale because I'm utilizing my time, I think, very wisely.
19:34Some carrots treated with care.
19:36Carrots.
19:38You can cut that if you want.
19:39To go with the PTVA, and I'll make some porcini shoo.
19:44It's porcini mushrooms flavored with some chicken stock.
19:47I'm going to make some nice chicken stock.
19:50I'm putting lots of chicken feed into my pressure cooker.
19:53Even though there's not too much meat on the feet, you can extract so much nice flavors out of the bones and feet,
20:00which will give my porcini shoo death.
20:03Yes.
20:03You can't buy time with money.
20:05Time is umami.
20:06Can I look at this 200-gram tin of caviar, please?
20:11Katie and I, we got $2,500 to spend.
20:14Yeah, how much is it?
20:16Uh, $720.
20:17Yeah.
20:17That's the good stuff.
20:19Money wasn't my first choice.
20:20So, I think, what is the most outrageous dish that I could think of?
20:26I'm doing like a beef rocini, so I just need like a thinner steak that we're just going to cut in half.
20:30A beef rocini is a real classic French elegant luxe over-the-top dish.
20:38Foie gras on steak.
20:39This is taking the challenge to the extreme.
20:42I'm layering mine with A5 Japanese Wagyu.
20:46The foie gras.
20:48King crab leg.
20:50Caviar.
20:52Truffle.
20:53I can spend money fast.
20:55And I'm good at it.
20:57We got $1,850 just with eight items.
21:00All right.
21:03I need 10 two-ounce portions.
21:06I'm making seared sea bass with drunken clams.
21:10I'm actually not spending too much money, to be honest.
21:13I don't need no foie.
21:14I don't need no dry-aged meat or anything like that.
21:17I chose money because I would rather have control over the choice of my ingredients
21:23and use the money to purchase exactly what I need.
21:26I'm confident that I can execute, like, big flavors in a short amount of time.
21:31Just going to stay true to what I'm good at and what I know
21:34and make sure that gets me to the finale.
21:37Hope that takes me to the top.
21:44Alex, we got an hour and a half, man.
21:46Hour and a half.
21:47Oui.
21:47Well, my pork is in the sous vide.
21:49And I'm also going to be doing pork confit and turned into a rillette.
21:53Slow and steady.
21:54And you confit the pork shoulder, and then after it's nice and tender,
21:58take it out of the fat and shred it up,
22:00adding vinegar, some of that fat that it was cooked in,
22:04and seasonings to turn it into a rillette.
22:06Another way I want to utilize my time is making focaccia
22:09that I'm fermenting in the fridge overnight.
22:11Every 30 minutes or so, I'm going to give it a stretch and fold
22:14right until the last second.
22:15It's fatty pork on fatty bread.
22:17I mean, it's going to be delicious.
22:19Do you have any extra time?
22:21Yep.
22:22Take care of it.
22:22You've got extra time?
22:24Was that a joke?
22:2745 minutes, Chris.
22:28All right.
22:29So now I have my chicken breast sous vide ready to build my PTVA.
22:34First layer, cabbage, and then mushroom duccel, chicken breast.
22:39And then I roll everything together so that it's nice and tight.
22:43And finally, I take my pie dough and encase it.
22:47It is risky to serve to Chef Daniel Blue for sure.
22:50Cooking this very iconic French dish for Chef Daniel Blue is crazy.
22:56I want to go fancier.
22:57Not enough time.
22:59It's so close to finale.
23:01It has to be perfect.
23:04Oh, it's so much sugar.
23:05During my three-hour prep cook yesterday, I left the pork shoulder sous vide-ing overnight.
23:24And the sous vide went off.
23:26And the night after we left the kitchen, it was my risk to do that.
23:31Ah!
23:33I can't use my pork.
23:35It is completely raw.
23:36I thought about, I don't know, just not even cooking almost because my whole dish was based around this pork.
23:44I don't have a dish, and I need to somehow pivot, and I don't have many more ingredients left.
23:51Piece of f**k.
23:52Piece of f**k.
24:04That's a run, I don't get it.
24:07Coming in.
24:08How are we feelin'?
24:09Woo!
24:10For this elimination challenge, Chris and Alex chose time.
24:14Yesterday, they had three hours to prep.
24:16Katie and I chose money, and today we'll have one hour to cook our finale-worthy dishes.
24:22let's go well I just don't have the main component of my dish anymore I was gonna
24:30make a pork rillette on procasha to go with my pork shoulder but I no longer
24:35have pork shoulder so I'm gonna try and make it into the main component of my
24:39dish this is my main dish now so it has to be perfect I need to make sauce and
24:45I need to cook my clams I only have an hour I chose money because I can have
24:51control over my ingredients and cook well in one hour but still be on the
24:56money with flavor kind of making like a drunken clam situation I'm basing my
25:02dish off of one of my favorite dishes growing up called drunken chicken it's
25:06like poached chicken and Chinese cooking wine but instead of using chicken I'm
25:11using clams trying to make humble ingredients taste good I need to get
25:16these clams drunk so I take scallions and ginger then a little bit of black
25:21bean and then I throw in my clams and then I deglaze the pan with a little
25:25Chinese chaoxin cooking wine I want them to open up and I want the natural clam
25:30juices so that I can extract that and make my verblanc I really want that sauce
25:35to be rich in clams and the cooking wine flavor these are my spinach crab and
25:42kohlrabi rolls in Chinese cuisine there's always a side of sauteed greens so I'm
25:47going to make a spinach and kohlrabi roll with a big dollop of caviar that's my
25:51little money piece it's the finale plate
26:00I have to focus on plating all four of us are extremely talented chefs if I
26:06compare myself on paper to them I haven't worked in many restaurants around
26:10the world I haven't been to Europe or one cooking competitions but I've won the most
26:16challenges in this competition I don't think the other chefs realize what a
26:21tough competitor I would be but I want my voice to be heard at the top
26:25hi Katie hi let me introduce you to the guests at our table today the executive
26:34chef here at Harbor 60 chef Solomon Mason pleasure and a man who needs no
26:40introduction of course not chef Danielle Bouloud so Nana just to meet you good
26:44nice to meet you I chose money so I was playing around with drunken clams so I'm
26:50not sure if you guys have had drunken chicken before so I did like a drunken
26:53clams situation here with seared sea bass with some black bean sauce and
26:58burblanc made with the clam jus and then on the side I did a little kohlrabi roll and
27:03to finish off just a hint of caviar thank you thank you Katie I love her creativity she's
27:13taking like a Cantonese black bean clams and then you have your drunken chicken
27:17which you see more in like Shanghai and these clams are just so sweet and juicy and delicious
27:23her cook on the sea bass is perfect it has a nice crust to it but it's super moist inside I'm French and I
27:30love so the time she spent on making those sauce the burblanc with the clams was very good one of
27:37my favorite components was the kohlrabi roll I thought that that was the most relief I got on
27:42the dish from all the protein do you see money on the plate no I don't I don't see money on the plate
27:46at all there's nothing on the plate in terms of the extreme luxury side that we talked about the
27:52caviar gets a bit lost in the plate she went for her comfort zone this porcini shoe itself took me
28:02three hours to make choosing time over money was a good call because it's super flavorful along with
28:09the PTBA I made chicken Kromesky's Kromesky is like a croquette it's gonna be the nice crispy elements
28:15that's gonna be really good my PTBA is nice and juicy I want to make it into top two and I think
28:22that my dish is definitely a finale worthy dish I'm super excited to serve this thank you wow this
28:30took some time this took some time I feel like I'm at Danielle yeah hi Alex hello judges hi you pick
28:39time so tell us what you made for us I made you a chicken PTBA with a mushroom duxelles and then I
28:46have leg meat Kromesky's with some porcini shoe please enjoy thank you thank you chef well done oh my
28:53god gorgeous that is so good the execution of the PTBA it's really perfect the puff pastry was cooked
29:02through which is very important because you don't want to overcook the chicken and I'm crazy about the
29:07juice yeah because we're all drinking it now it took the time to roast those bones and get that
29:13caramelization the Kromesky is so crispy it's not oily it's fluffy it's soft there's so many textures Alex
29:20just did a master class on this plate he's taken the humble chicken and everything has flavor that's
29:25about as good as chicken gets this is fantastic this is exactly what we wanted to see hot coming out I need
29:35to serve an entire slice of this focaccia with way more riette because this is my plate now so the
29:41focaccia better turn out look at that beauty oh nice bread thanks so it's now gonna be pork riette
29:50on focaccia with a little carrot freak a salad on the side and I still have some of those leftover
29:55carrots so I'm making an elevated carrot salad so I'm gonna add like some like carrot ribbons to go
30:01with my other carrots just to try and bulk the plate up a little bit all the components of my dish
30:06are almost exactly how I want them to be so I'm happy with how everything else turned out I'm here
30:15representing East Coast chefs our culinary scene is underappreciated so I'm here to win for myself and
30:22from Nova Scotia hi Chris chef oh welcome hello pleasure chef pleasure to meet you so I made you
30:38guys some fresh baked focaccia we did an overnight ferment and then you have a pork riette on the side
30:44you have a carrot salad with a little frica and a carrot caramel thank you chef of course enjoy
30:50the focaccia to pull that off in you know four hours of active time is extremely well made I think
30:59it's really fun all the different ways he incorporated carrot into this I really love
31:03the carrot caramel with the frica which is nice and nutty and crunchy I really think that everything
31:09here is seasoned fantastically the riette is still moist it has heaps of flavor but just conceptually it is
31:16sandwich and a salad surprised me to do a riette and focaccia it's all very very tasty but you know
31:23where's the star here where's like the main focus and I'm just not getting that today we are making a
31:31beef rosini royale it's a big dish my take on a beef rosini royale is layers of indulgent and rich
31:38proteins all on a plate it's one of the best dishes in the world that was ever created yeah we're feeling you
31:45full of jobs to do my stuff is just really ala minute I've chosen money but today is all about
31:50time in order to execute the beef rosini to Top Chef Canada level this would take four line cooks
31:57crab's gonna go in from the snow crab being just lightly poached and butter and lemon and a little
32:02bit of esplet the foie gras has to be perfectly seared because overcooked foie gras there's nothing
32:07worse these are looking good it's really easy for any of these ingredients to take a wrong turn we
32:13better not overcook the beef the best thing about wagyu is like it's just so melt in your mouth I just
32:19need to build the quickest fastest crust on it this is so intense I can't push any harder than I am
32:26oh my god if I nail this we're gonna be talking about it this is definitely money a closet oh
32:46wow couldn't stop there this is the one hour beef rosini royale with truffle so here I've done a
32:56five Japanese wagyu tenderloin spinach a crostini Alaskan king crab caviar Italian summer truffles and
33:05then a nice piece of foie gras you know if I had to charge for this dish 30% food cost that's a 650
33:12dollar dish that you have in front of you I think that's what I paid at prime seafood cost
33:17thank you Paulson thank you feel like a privilege that's a very sexy plate of food I think it's so
33:27his personality it's indulgent it's rich it's over the top it's fun I'm shocked that he did it in an
33:33hour yeah that was choreography in there to put up this plate like this it is a dance on the line
33:37and everything is technically perfect that the foie gras is right on the money really moist and
33:43succulent but it had a nice little crust on it this dish sounded like a jackpot that's all coming down in
33:51the plate chefs we challenged you with the ultimate chef's dilemma the luxury of time versus the privilege of
34:19money and today you revealed the benefits and drawbacks of both choices two of you will make
34:25it to the finale and two of you will be going home
34:32Chris you had four hours for your cook how did you use it I had some pork shoulder that was gonna
34:40sous vide overnight and be a more steaky element but my my equipment failed me it's my risk I took and
34:47that's when I decided to pivot and make the riette the main component of the dish and turn my garnish
34:53into more of a carrot salad I was proud of what I was able to put my head down and do today Katie you
35:01chose money but you chose rather humble ingredients what was your thinking on that the money to me really
35:09wasn't to show that I can buy expensive ingredients and put it on the plate I chose to put myself through
35:16the challenge of our one-hour cook time and still show my flavors my style stay authentic stay true to
35:26myself
35:26Colson was it necessary to put caviar on the Rossini was it because you had a lot of money to spend or
35:37you really intended to bring that layer of flavor for me it's that little bit of saltiness just gonna
35:44pair so nice with the king crab it's the little cherry on top of just this amazing dish I was happy with
35:51that product once I put it onto the plate Alex the free chefs beside you have been top-notch contestants
36:00all season were you worried that making something so traditional a PTDA with chicken might be outshone
36:06by a more creative endeavor from some of your peers I know their styles I know their high-level cooking
36:12standards however I was just focused on my dish to showcase my skills Danielle please tell us who had the
36:21winning dish the chef with the best dish is Alex good work thank you so much chef wow yeah this was
36:41really nerve-wracking I had to really give 1000% well Alex it was truly classic and the shoe it was
36:49roasted to the best flavor thank you chef congratulations Alex you've earned your
36:55spot in the finale I'm feeling incredible super positive feedback from chef Danielle blue I'm so
37:03happy and going to the finale it just gives me goosebumps Chris Katie and Colson there's only one spot
37:16left in the finale and two of you will be eliminated Chris please pack your knives and go I think I did
37:38present a really good dish to the judges but at the end of the day it wasn't the dish that I wanted to
37:44present it is an honor to be cooking for you judges but also being amongst these amazing peers Katie and
37:52Colson you can head back to the locker room when we make our decision thank you chefs thanks Chris
38:00it's been quite the journey indeed of course it's not how I wanted it to end for me see you later guys
38:07thanks guys very part of you man I'm happy to have made it to the final four and I hold my head high see
38:18you out east see you buddy later guys this is the best final three chefs we've ever had in Top Chef Canada
38:28history yeah for sure well Alex is in the finale who's gonna join him Colson or Katie Colson made it
38:35rain and I was dancing in it it was delicious forget all of the money what really made that dish so
38:42successful was the fact that the croissant on the foie on the beef every aspect of that was almost him
38:48leaning into his time restriction to say look at how many octopus arms I can whip out in the kitchen
38:53to make you believe I am the top chef Katie she also had the same amount of money the same amount
39:01of time as Colson and she chose to actually make something a little bit more humble but true to who
39:06she is as a chef my fish was cooked rather perfectly to get the clams right to get it all assembled to pull
39:12that off at the last minute quite expert of her she wanted the freedom to be herself and she did that
39:17are we giving Colson too much credit for having his personality be something that leans into opulence
39:24that much more easily she's really doing her own thing her own style just kind of makes her like that
39:30much more special but we also asked them to give us money worthy dish and Colson did it and then some his
39:39technique was amazing that was the best grossini I've ever had I don't know if I will go back to
39:44Colson so often I really feel that Katie it was just a beautiful well executed close to her heart kind
39:55of dish I've never had a dish like she cooked today ever she's incredibly talented but do you think that
40:01she should be one of the final chefs it really pains me we're gonna lose out on trying an incredible
40:07finale meal from one of these two amazing Canadian chefs no I agree with that
40:11Colson and Katie one of you will be joining Alex in the finale but for one of you this is the end of
40:39the line
40:49Colson
40:53congratulations you're going to the finale
40:55you took so good I'm so proud of you Katie please pack your knives and go
41:09truly thank you for the opportunity for your time your grace your knowledge it's been one hell of a ride
41:17Katie you represented so many
41:19unheard voices and yet you managed to find your own voice in this competition you're a really special chef
41:28it's really been an honor seeing your journey here and this is just going to be the beginning for you
41:33for you thank you you know I came on here to get to know myself prove something be visible and I got more than I could ask for
41:45it's an honor we're gonna miss you Katie thank you
41:50it'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 I'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
42:04one last cook cheers to the finale
42:11hello hello hello Oh this is your locker room yeah please don't let me have the curtains congratulations chef
42:22hello hello oh oh this is your locker room yeah please don't let me have the
42:29curtains congratulations chef congratulations again thank you very much
42:34you both spoke French loudly today in your cooking you're gonna go to the
42:39final challenge this is incredible and I think the judge I'm waiting for you I
42:44looking forward to watch it may the best chef win good luck thank you
42:50chef thank you that's crazy
43:08chefs you made it one of you will be Canada's top chef for many winning means
43:19the opportunity to open the restaurant of their dreams so for this final
43:25challenge you're gonna do exactly that chefs this is it it's restaurant wars did
43:38you think we'd forget there's no way after everything we're doing restaurant wars
43:43next time on top chef Canada every executive chef needs a strong and talented team to support them
44:00let's go there's a hundred thousand dollars on the line this is it this is
44:05game seven I'm one service away from becoming Canada's top chef that one bite
44:10could win this whole thing
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