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00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:12Previously on Top Chef Canada. Here we go guys. We want you to create a dish inspired by a family
00:20memory. It's going to be hard for any chef that has to go home on this challenge. This is what
00:24I would dream for a fried chicken dish to be. This dish is just so smart and I'm very very upset that
00:30I didn't think about it first. I love that you showed us your story but I do think the meat is a
00:36little over. We have a tie. The chefs with the best dishes are Colton and Katie. Chefs this is a non-elimination
00:49challenge. What? It's actually the first ever in Top Chef Canada history. By far this is the biggest
00:56holy moment. Now four chefs are still standing in a battle for the ultimate prize. Ten thousand
01:05dollars courtesy of Ninja. DoorDash delivery for a year. Ten thousand dollars from Premier Protein.
01:12The redesigned Volkswagen Tiguan. One hundred thousand dollars. Courtesy of McCain French Fries. And the title of Canada's Top Chef.
01:22Oh. Oh. Walking in this morning. There's a living room. There's a dining room table. I'm
01:42What are we doing? Oh. Good morning chefs. Hello. So you all know that the one thing every great dish needs is great ingredients. In this quick fire challenge you're going to have to create a dish delivered with ingredients from DoorDash and then deliver it as takeout. And these groceries are coming by very special delivery. Oh boy.
02:12The judges. Special delivery. Oh my god. Wow the judges. They're all here. Welcome. Thank you. What's in there? To find out which judges ingredients you'll be using come and pick a knife. Colson you're up first.
02:30David. David. I don't want to know what's in that bag. I'll tell you.
02:36I'm 18 all over again. David Zilber and I worked together at Noma. He was the head of fermentation and I was an intern for the summer. He was on a whole other level. Whatever he's got in there is going to be a bag of tricks.
02:51In here you've got some eastern flavors. Lots of brown, rich umami. There's a lot you can do with this. Trust me. Great. Katie.
02:59Me too. Oh my god. Katie. I hope you like Chinese flavors. Oh. And I know you do. I think you kind of won the lottery here. Very nice. Chris. Janet. Nice one. The ingredients in my bag. Surprise, surprise. Italian. Alex. That means you have chef Mark McEwen. Alex. A lot of traditional classic items in the bag. I love this shit.
03:27So what are you looking for from our chefs in this challenge? Delivery food should really be a restaurant experience. Even if I'm eating it in my sweatpants at home. So make something delicious and craveable. Something you want to come back to over and over again.
03:41I hope you're ready to deliver. Because the chef with the best dish will win $5,000 courtesy of DoorDash.
03:51Here we go. Okay, let's go. Me too. Let's go.
03:54Oh, I forgot to mention just one major thing. For this challenge, your sous chefs will be the judges.
04:02Not many chefs can say that they work with Chef Mark as their sous chef.
04:11If we don't win, I'll pay you the $5,000.
04:13Whoa.
04:15Oh, he said it on camera. He said it on camera.
04:18Good luck to all of you.
04:20No luck needed.
04:21Oh.
04:23Yes.
04:24Chefs, you'll have 40 minutes on the clock.
04:29And your time starts now.
04:34Go!
04:34Go, go, go.
04:36Go, go, go, go, go, go, go, go, go.
04:37Here we go, here we go.
04:38Yeah!
04:39What do we have here?
04:41Colabrian chilies. Love it.
04:42We are cooking with the judges for the first time in Top Chef Canada history.
04:46It's awesome.
04:48We got linguine, pecorino, garlic, guanciale.
04:51It's obvious. We're making past this, yeah.
04:53Let's get the clams opened up.
04:55I'm gonna get some water on the stove, okay, chef?
04:58What did he say?
05:00Did he say open the clams?
05:01I didn't even catch it. My first instruction.
05:04Oh, perfect. Yeah, 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, it's just peanut butter,
05:18chili oil, vinegar, soy, and sesame oil.
05:22Uh, yeah.
05:23The dandan sauce has big, bold flavors,
05:26so it needs fresh, crunchy veg.
05:29I get Nijun to dice my carrots.
05:33She is absolutely killing it.
05:36I can't ask for better chopping skills.
05:38David and Mark brought their own knives.
05:40I did not.
05:42Because I always talk about knife skills in this competition,
05:45so I better do a decent job.
05:47Working beside Chef Mark was a legend.
05:50It's really intimidating.
05:51However, he's on my side.
05:53Chef Mark's bag and it has luxurious ingredients.
05:56Some chanterelle mushrooms, fresh meat.
05:58Gorgonzola, amazing.
06:00Yeah.
06:01I decided to make grilled beef tenderloin and orzoto.
06:04If you want to start with cooking orzoto,
06:05we're gonna make it into orzoto.
06:07Okay, so I'm gonna get busy.
06:08Chef Mark, he's a machine.
06:10He's chopping shallots, cooking the mushrooms,
06:13chopping peas.
06:15Peas were not a good idea.
06:17I can really see the intensity in Mark McEwen's eyes.
06:20I can barely see through my glasses.
06:22I have so much sweat on them.
06:24Mark, you rusty?
06:25Nah, it's like riding a bike.
06:27You're going down, McEwen.
06:28Okay, Zilber.
06:3020 minutes.
06:3120 minutes.
06:32Heard.
06:33So, David, you're making the chicken dashi.
06:35Yeah.
06:36David Zilber's bag has funky eastern ingredients.
06:39No shortage of umami, right?
06:41Just like working at Noma.
06:42We are making dashi broth with udon noodles
06:46and a soft-boiled egg.
06:48And how was our eggs?
06:49We got them going?
06:50No, not yet, Chef.
06:51Thank you for reminding me.
06:52Last time David Zilber and I worked together,
06:55he was here and I was here.
06:57But today, I'm in charge.
06:59David is the greatest partner of all time.
07:02Me and David Zilber are back again together.
07:05He's not holding back.
07:07He's, like, wanting to win this just as bad as I do.
07:10Mark, how are your traditional ingredients holding up?
07:12Going down, Zilber.
07:14Going down.
07:15Should I be insulted?
07:16Like, are we not competition?
07:18Me, June, I'm taking you down.
07:20Yeah.
07:21I'm not worried.
07:23I'm dancing, I'm bobbing, I'm cooking Italian food.
07:25How iconic is this?
07:26Getting to cook next to Janet Zuccarini.
07:29Woo!
07:30Janet is not a chef by trade.
07:32She's a restaurateur.
07:33But she's opened up multiple restaurants.
07:35So we're making Italian food with Janet fun
07:38and very nerve-ragging.
07:40We are making a clam linguine.
07:43Probably the riskiest part of this takeout dish
07:45is nailing the pasta because the noodles
07:48can be overcooked as they sit.
07:50Pasta for delivery has to be a little bit under.
07:53Pasta only al dente on my watch.
07:55We're in it to win it.
07:57Three minutes left, Chef.
07:58Yeah!
07:59Containers.
08:00We've got to get our containers.
08:01Woo!
08:02Get right behind, right behind, right behind.
08:04It's time to plate and pack them up for takeout.
08:07Crunch time.
08:08Get in on it, baby.
08:09It's fast-paced.
08:10Everyone is just in game mode.
08:12Volunteer.
08:13Let's go, let's go, let's go.
08:14Oh, yeah.
08:15We got hot broth.
08:16I go in with the pasta,
08:17you go in with the basil and the cheese.
08:18We won't be chintzy on the cheese.
08:19Never.
08:20This is amazing.
08:21Five, four, three, two, one.
08:26All right, chefs and judges, hands up.
08:29Woo!
08:31Down to the wire.
08:35We're good.
08:36We're good.
08:37We're good.
08:38We're good.
08:39We're good.
08:41Judges, that was so much fun to watch.
08:43The kitchen smells amazing.
08:45So I'm very excited to try the food that you've all made.
08:48Yes, as are we.
08:51Jordan!
08:52Hey!
08:53Yay!
08:54Hi!
08:55So tell us what you made.
08:57So it's a little dandan noodles with rice noodles.
09:00There's a peanut sauce with char-grilled prawns.
09:03And then we have crispy fried eggs.
09:05And then on the side, pickled carrots and smashed cucumbers.
09:09And how was it working with me, June?
09:11Oh, it was such a joy.
09:12I want to cook with you every day.
09:14Aw, that's so sweet.
09:15Thank you, Katie.
09:16Thank you, guys.
09:20Oh, my gosh.
09:21I absolutely love the sauce.
09:23It's good cold.
09:24It's good warm.
09:25You would eat this anyway.
09:26I think the base flavors are really fantastic.
09:28Lots of umami.
09:29For takeout food, this is what I'm going to order two times a week.
09:32It's really good.
09:33I hate to admit it.
09:34Oh, my God, I love this.
09:36And whoever cut the carrots, like, perfect.
09:38Me!
09:39Oh.
09:40Me!
09:41I did that.
09:44Come in, please.
09:45Ciao.
09:46Ciao.
09:47Ciao.
09:48Ciao.
09:49Bienvenuto.
09:50Please 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 chilis, garlic, and pecorino as well.
10:03Smells good.
10:04All right.
10:05Thank you, Chris.
10:06Enjoy.
10:07The clams are cooked really well.
10:09All that beautiful clam juice is in the sauce.
10:11You can feel it and taste it.
10:12I think the dish is tasty.
10:14And then you kind of have a nice bitterness coming from the rapini.
10:17Oh, that'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.
10:33You may enter.
10:35Hello, everyone.
10:36Hi, Alex.
10:37Hello.
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
10:47spinach salad.
10:48Beautiful.
10:49Enjoy.
10:51Bye.
10:53This is very luxurious.
10:54It's cooked perfectly.
10:55It traveled well.
10:56This feels very McEwen.
10:58Everything was done really well.
10:59I didn't expect, like, the tenderloin to come out like that.
11:01It is cooked perfectly, and the potatoes just crunch flavor and saltiness.
11:06They're so good.
11:07I also like the peas.
11:08Like, the peas didn't overcook.
11:09Chucking peas under pressure?
11:11It's not fun.
11:12I saw.
11:16Come in, please.
11:17Delivery's here.
11:18You guys ordered from Zilbs and Cole tonight.
11:21So, 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 lightly
11:32poached egg.
11:33What was it like working with Zilber?
11:35I could see his competitive face was on.
11:37Yeah.
11:38He 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.
11:46It's so well-balanced.
11:48Rich and umami.
11:49I 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.
11:58I think it's on purpose.
12:00But that's, like, a little bit more than I would probably do, I would say.
12:04This is gonna be really frickin' hard.
12:06Oh, my God.
12:07I know.
12:08Every dish could be in a restaurant right now.
12:09I agree.
12:10For sure.
12:11Chefs, 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.
12:40And the chef with the best delivery dish is...
12:53Katie.
12:54Yay!
12:55Oh, my God.
12:56Aw.
12:57Good girl.
12:58We did it, Mijun.
12:59Let's go.
13:00Oh, my God.
13:01Yay!
13:02Is this your third quick-fire win?
13:04Yes, it is.
13:05Go, girl.
13:06You've won a $5,000 cash prize courtesy of DoorDash.
13:10Let's go.
13:11Nice.
13:12So happy.
13:13So happy.
13:14Dinner's on me.
13:15No limits, Mijun.
13:17I think it was the cutting of the carrot.
13:19When I saw the knife skills, I really started to sweat.
13:22For chefs, time is money.
13:31Every day in your restaurants, you have to make calculated decisions around budgets, resources,
13:37and 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.
13:49For the chefs who choose time, you'll have all the time in the world.
13:54Four total hours to prep your dishes.
13:57You'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.
14:27Chefs, you won't have a lot of time, but you'll have enough money to pull the ingredients together
14:33to pull off a spectacular plate.
14:35But just remember, great ingredients don't guarantee a great dish.
14:39You have to execute at a really high level and quickly.
14:43Yeah.
14:44Got it.
14:45You're going to be cooking and serving your dishes at the historic Harbor 60, Toronto.
14:51And 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.
15:02Okay.
15:03Well, I instantly got goosebumps, but I don't know about these guys.
15:07He's a legend.
15:08It's going to be really hard to cook for him tomorrow, but I would love nothing more than
15:12to impress him.
15:13If I got to even shake Daniel Boulud's hand, that would be a moment that I never forget.
15:17The stakes are higher than ever.
15:20This is the last elimination challenge before the finale.
15:24Four of you are cooking, but only two of you will make it to the finale.
15:29And two of you will be eliminated.
15:32I knew it.
15:33This is the final battle.
15:35Two are gone, and the next two, one of those is going to be Top Chef.
15:39This is the biggest boss that we've seen so far.
15:42To determine which two of you will be working with time, and which two of you will be working
15:47with money.
15:48Well, that's up to you.
15:52Oh, no.
15:53If you can't all agree, we're going to be pulling knives to determine your fate.
15:57You have five minutes starting now.
16:05Is there anyone who wants to take money?
16:07There's all good ingredients here.
16:10I think I'll go money.
16:13You don't have to buy all the expensive ingredients.
16:16Like, just, like, cook good in one hour.
16:19One hour is less time, but at least I can go choose the ingredients.
16:24I will have more control.
16:26One hour on-site is definitely tough.
16:29I would love time.
16:30Yeah, time for sure.
16:31Yeah, I'll go time.
16:32Well, that's three times.
16:37You have 25 seconds left to decide.
16:39I don't feel fast enough and confident enough to be able to do an hour.
16:45I don't think I would change my mind.
16:47I would take it to a knife draw if I had to.
16:49Okay, whatever.
16:50I'll take the money.
16:51Are you sure?
16:52Yeah.
16:53Initially, I didn't want money.
16:54I wanted time.
16:55Could be the death, you know?
16:56Could be the death of us.
16:57Kiss of death.
16:58It's a bet, and hopefully it pays off.
16:59The categories are locked.
17:00Alex and Chris, you've got time.
17:01And Colson and Katie, you've got money.
17:03Best of luck, chefs.
17:05Thank you, chef.
17:06Thank you, chef.
17:07Let's go, dude.
17:08For this elimination challenge, we have to create a dish with the constraints of time or money.
17:23Alex and Chris have three hours to prep today plus one hour tomorrow.
17:38There's no prep when you pick money and you only get one hour to cook.
17:41There's no prep when you pick money,
17:43and you only get one hour to cook.
17:46I got 2,500 bucks.
17:48This is more money than we've ever spent.
17:50For me, like, I can go for big flavors
17:53in a short amount of time.
17:55I've won the most quick-fire challenges
17:57in Top Chef Canada Kitchen,
17:59and so I guess that kind of says that I can cook
18:01in a short amount of time.
18:03I'm ready. I'm ready.
18:05Spending money. Spending money.
18:07Yeah.
18:09It feels really weird,
18:11just me and Chris cooking.
18:13I chose time over money
18:15because my dish requires a lot of technique,
18:18so I need a full three-hour prep today.
18:21I'm going to build my dish packed with umami.
18:24I'm making chicken pittivier.
18:27Pittivier is like a Wellington.
18:29It's a very classic French dish.
18:31It takes so much time.
18:33It takes so much time.
18:35It takes so much technique and time to make
18:39because you're layering different ingredients.
18:42Sous-vite, chicken breast, mushroom docsel,
18:45cabbage encased in pie dough.
18:49I'm pretty confident that this will turn out really nice.
18:52Chris, what are you making?
18:54I'm going to make a slow-cooked pork shoulder.
18:57I know that with the time frame,
18:59I can transform this pork shoulder
19:01into something really special.
19:03So I'm going to sous-vite my pork shoulder overnight,
19:06and it's going to be the real steaky element to my plate.
19:11So I'm putting my pork roast into my sous-vite bag
19:14so I can get it sous-viting overnight.
19:17Pork is often really good with a sweet element.
19:21So I'm making a carrot caramel using carrot juice.
19:24I hope you like carrots.
19:26This dish will get me a spot in the finale
19:29because I'm utilizing my time, I think, very wisely.
19:33Some carrots treated with care.
19:35Carrots.
19:36You can cut that if you want.
19:39To go with the PTVA,
19:41I'll make some porcini jus.
19:43It's porcini mushrooms flavored with some chicken stock.
19:47I'm putting lots of chicken feed into my pressure cooker.
19:52Even though there's not too much meat on the feet,
19:55you can extract so much nice flavors out of the bones and feet,
19:59which will give my porcini jus depth.
20:02Yes.
20:03You can't buy time with money.
20:04Time is umami.
20:06Can I look at this 200-gram tin of caviar, please?
20:09Katie and I, we got $2,500 to spend.
20:13Yeah, how much is it?
20:15Uh, $725.
20:16Yeah, that's the good stuff.
20:18Money wasn't my first choice,
20:20so I think what is the most outrageous dish
20:23that I could think of?
20:25I'm doing like a beef rosini,
20:26so I just need like a thinner steak
20:28that we're just gonna cut in half.
20:30A beef rosini is a real classic,
20:32French, elegant, luxe, over-the-top dish.
20:37Foie gras on steak.
20:39This is taking the challenge to the extreme.
20:42I'm layering mine with A5 Japanese Wagyu,
20:45the foie gras, king crab leg, caviar, truffle.
20:53I can spend money fast, and I'm good at it.
20:56We got $18.50 just with eight items.
21:01All right.
21:03I need 10 two-ounce portions.
21:05I'm making seared sea bass with drunken clams.
21:09I'm actually not spending too much money,
21:11to be honest.
21:12I don't need no foie,
21:13I don't need no dry-aged meat or anything like that.
21:16I chose money because I would rather have control
21:20over the choice of my ingredients
21:22and use the money to purchase exactly what I need.
21:26I'm confident that I can execute, like,
21:28big flavors in a short amount of time.
21:30Just gonna stay true to what I'm good at
21:32and what I know and make sure that gets me to the finale.
21:36I hope that takes me to the top.
21:43Alex, we've got an hour and a half, man.
21:45Hour and a half?
21:46Oui.
21:47Well, my pork is in the sous-vide,
21:49and I'm also gonna be doing pork confit
21:51turned into a rillette.
21:52Slow and steady.
21:53You confit the pork shoulder,
21:55and then after it's nice and tender,
21:57take it out of the fat and shred it up,
21:59adding vinegar, some of that fat that it was cooked in,
22:02and seasonings to turn it into a rillette.
22:05Another way I wanna utilize my time is making focaccia
22:08that I am fermenting in the fridge overnight.
22:10Every 30 minutes or so,
22:11I'm gonna give it a stretch and fold
22:13right until the last second.
22:14It's fatty pork on fatty bread.
22:16I mean, it's gonna be delicious.
22:18Do you have any extra time?
22:20Yep, take everything.
22:21You've got extra time?
22:23Was that a joke?
22:2645 minutes, Chris.
22:28Heard.
22:29So now I have my chicken breast sous-vide
22:31ready to build my PTVA.
22:33First layer, cabbage,
22:35and then mushroom duxelles, chicken breast,
22:38and then I roll everything together
22:41so that it's nice and tight,
22:43and finally I take my pie dough
22:45and encase it.
22:47It is risky to serve to Chef Daniel Bluth for sure.
22:50Cooking this very iconic French dish
22:52for Chef Daniel Bluth is crazy.
22:55I wanna go fancier.
22:56Not enough time.
22:58It's so close to finale.
23:00It has to be perfect.
23:04Oh, it's so much sugar.
23:15During my three-hour prep cook yesterday,
23:20I left the pork shoulder sous-viding overnight,
23:23and the sous-vide went off in the night
23:26after we left the kitchen.
23:28It was my risk to do that.
23:30Ah!
23:32I can't use my pork.
23:34It is completely raw.
23:35I thought about, I don't know,
23:38just not even cooking almost
23:40because my whole dish was based around this pork.
23:43I don't have a dish,
23:44and I need to somehow pivot,
23:45and I don't have many more ingredients left.
23:47Oh, jeez.
23:51Oh, jeez.
24:07Coming in.
24:08How we feeling?
24:09Woo!
24:10For this elimination challenge,
24:11Chris and Alex chose time.
24:13Yesterday, they had three hours to prep.
24:15Katie and I chose money,
24:17and today we'll have one hour
24:19to cook our finale-worthy dishes.
24:21Let's go.
24:25Well, I just don't have the main component
24:28of my dish anymore.
24:29I was gonna make a pork rillette on focaccia
24:32to go with my pork shoulder,
24:34but I no longer have pork shoulder,
24:36so I'm gonna try and make it
24:37into the main component of my dish.
24:39This is my main dish now,
24:41so it has to be perfect.
24:43I need to make sauce.
24:44And I need to cook my clams.
24:47I only have an hour.
24:48I chose money
24:49because I can have control
24:51over my ingredients
24:52and cook well in one hour,
24:54but still be on the money with flavor.
24:57It's kind of making, like,
24:58a drunken clam situation.
25:00I'm basing my dish off of
25:02one of my favorite dishes growing up
25:04called drunken chicken.
25:05It's like poached chicken
25:07and Chinese cooking wine,
25:08but instead of using chicken,
25:10I'm using clams.
25:12Trying to make humble ingredients taste good.
25:14I need to get these clams drunk,
25:16so I take scallions and ginger
25:19and a little bit of black bean,
25:21and then I throw in my clams,
25:22and then I deglaze the pan
25:24with a little Chinese
25:25Shaoxing cooking wine.
25:26I want them to open up,
25:27and I want the natural clam juices
25:29so that I can extract that
25:31and make my verblanc.
25:33I really want that sauce to be rich
25:36in clams and the cooking wine flavor.
25:39These are my spinach, crab,
25:41and kohlrabi rolls.
25:42In Chinese cuisine,
25:43there's always a side of sautéed greens,
25:46so I'm gonna make a spinach
25:47and kohlrabi roll
25:48with a big dollop of caviar.
25:50That's my little money piece.
25:52It's a finale plate.
25:59I have to focus on plating.
26:02All four of us are extremely talented chefs.
26:05If I compare myself on paper to them,
26:07I haven't worked in many restaurants
26:10around the world.
26:11I haven't been to Europe
26:12or won cooking competitions,
26:14but I've won the most challenges
26:16in this competition.
26:18I don't think the other chefs realize
26:20what a tough competitor I would be,
26:22but I want my voice to be heard at the top.
26:29Hi, Katie.
26:30Hi.
26:31Let me introduce you to the guests
26:32at our table today.
26:33The executive chef here
26:34at Harbor 60,
26:35Chef Solomon Mason.
26:37Pleasure.
26:38And a man who needs no introduction.
26:40Of course not.
26:41Chef Danielle Bouloud.
26:42It's an honor, Chef.
26:43Pleased to meet you, Katie.
26:44Pleased to meet you.
26:45I chose money,
26:46so I was playing around with drunken clams,
26:49so I'm not sure if you guys
26:50have had drunken chicken before,
26:52so I did like a drunken clams situation here
26:54with seared sea bass
26:56with some black bean sauce
26:57and a beurre blanc made with the clam jus.
27:00And then on the side,
27:01I did a little kohlrabi roll
27:03to finish off just a hint of caviar.
27:07Thank you, Katie.
27:08Thank you, Katie.
27:09Thank you, Katie.
27:10I love her creativity.
27:12She's taking like a Cantonese black bean clams,
27:15and then you have your drunken chicken,
27:17which you see more in like Shanghai.
27:19And these clams are just so sweet
27:21and juicy and delicious.
27:23Her cook on the sea bass is perfect.
27:25It has a nice crust to it,
27:27but it's super moist inside.
27:29I'm French, and I love sauce.
27:31The time she spent on making those sauce,
27:34the beurre blanc with the clams was very good.
27:36One of my favorite components was the kohlrabi roll.
27:39I thought that that was the most relief
27:41I got on the dish from all the protein.
27:43Do you see money on the plate?
27:44No, I don't see money on the plate at all.
27:46There's nothing on the plate in terms
27:48of the extreme luxury side that we talked about.
27:51The caviar gets a bit lost in the plate.
27:54She went for her comfort zone.
27:59This porcini jus itself took me three hours to make.
28:03Choosing time over money was a good call,
28:05because it's super flavorful.
28:07Along with the PTVA, I made chicken kromeski.
28:10Kromeski is like a croquette.
28:13It's gonna be the nice crispy elements.
28:15That's gonna be really good.
28:17My PTVA is nice and juicy.
28:19I wanna make it into top two,
28:21and I think that my dish is definitely
28:23a finale-worthy dish.
28:24I'm super excited to serve this.
28:28Thank you. Wow.
28:29This took some time.
28:30This definitely took some time.
28:32I feel like I met Danielle.
28:33Yeah.
28:35Hi, Alex.
28:36Hello, judges.
28:37Hi.
28:38You picked time.
28:39So tell us what you made for us.
28:41I made you a chicken PTVA with a mushroom duxelles,
28:45and then I have leg meat kromeski
28:47with some porcini jus.
28:49Please enjoy.
28:51Thank you, chef.
28:52Well done.
28:53Beautiful.
28:54Oh, my God.
28:55Gorgeous.
28:56That is so good.
28:57The execution of the PTVA,
28:59it's really perfect.
29:00The pork pastry was cooked through,
29:02which is very important
29:03because you don't want to overcook the chicken.
29:05And I'm crazy about the jus.
29:06Yeah.
29:07Because...
29:08We're all drinking it now.
29:09It took the time to roast those bones
29:11and get that caramelization.
29:13The kromeski is so crispy.
29:15It's not oily.
29:16It's fluffy.
29:17It's soft.
29:18There's so many textures.
29:19Alex just did a master class on this plate.
29:21He's taken the humble chicken,
29:23and everything has flavor.
29:24That's about as good as chicken gets.
29:26This is fantastic.
29:28This is exactly what we wanted to see.
29:30Yeah.
29:33Pot coming out.
29:34I need to serve an entire slice of this focaccia
29:36with way more riette
29:38because this is my plate now.
29:40So the focaccia better turn out.
29:44Look at that.
29:45Beauty.
29:46Oh, nice bread.
29:47Thanks.
29:48So it's now gonna be pork riette on focaccia
29:50with a little carrot frica salad on the side.
29:52And I still have some of those leftover carrots,
29:54so I'm making an elevated carrot salad.
29:57So I'm gonna add, like, some, like, carrot ribbons
30:00to go with my other carrots
30:01just to try and bulk the plate up a little bit.
30:03All the components of my dish
30:05are almost exactly how I wanted them to be,
30:08so I'm happy with how everything else turned out.
30:13I'm here representing East Coast chefs.
30:16Our culinary scene is underappreciated,
30:18so I'm here to win for myself
30:21and for Nova Scotia.
30:32Hi, Chris.
30:33Hello, judges, chefs.
30:34Oh, welcome.
30:35Hello.
30:36Pleasure, chef.
30:37Pleasure to meet you.
30:38So I made you guys some fresh-baked focaccia.
30:40We did an overnight ferment,
30:41and then you have a pork riette.
30:43On the side, you have a carrot salad
30:45with a little frica and a carrot caramel.
30:48Thank you, chef.
30:49Of course. Enjoy.
30:53The focaccia, to pull that off in, you know,
30:56four hours of active time is extremely well-made.
30:58I think it's really fun,
30:59all the different ways he incorporated carrot into this.
31:01I really love the carrot caramel with the frica,
31:05which is nice and nutty and crunchy.
31:07I really think that everything here
31:09is seasoned fantastically.
31:10The riette is still moist.
31:12It has heaps of flavor,
31:13but just conceptually, it is sandwich in a salad.
31:17Surprised me to do a riette and focaccia.
31:20It's all very, very tasty,
31:21but, you know, where's the star here?
31:23Where's, like, the main focus?
31:25And I'm just not getting that.
31:29Today, we are making a Beef Rossini Royale.
31:32It's a big dish.
31:33My take on a Beef Rossini Royale
31:35is layers of indulgent and rich proteins all on a plate.
31:39It's one of the best dishes in the world
31:41that was ever created.
31:42Yeah, we're feeling, you know, full of jobs to do.
31:45My stuff is just really a la minute.
31:47I've chosen money, but today is all about time.
31:50In order to execute the Beef Rossini
31:52to Top Chef Canada level,
31:54this would take four line cooks.
31:56Crab's gonna go in.
31:57From the Snow Crab
31:59being just lightly poached in butter and lemon
32:01and a little bit of Esplet,
32:02the foie gras has to be perfectly seared
32:04because overcooked foie gras, there's nothing worse.
32:06These are looking good.
32:08It's really easy for any of these ingredients
32:10to take a wrong turn.
32:12We better not overcook the beef.
32:15The best thing about Wagyu
32:16is, like, it just so melts in your mouth.
32:18I just need to build the quickest, fastest crust on it.
32:21This is so intense.
32:23I can't push any harder than I am.
32:32Oh, my God.
32:33If I nail this, people are gonna be talking about it.
32:36This is definitely money.
32:46A closet. Oh, wow!
32:48Couldn't stop there.
32:49This is the one-hour Beef Rossini Royale with truffle.
32:54So here I've done A5 Japanese Wagyu tenderloin,
32:58spinach, a crostini, Alaskan king crab, caviar,
33:02Italian summer truffles, and then a nice piece of foie gras.
33:06You know, if I had to charge for this dish 30% food cost,
33:10that's a $650 dish...
33:12Oh, my God.
33:13...that you have in front of you.
33:14I think that's what I paid at Prime Seafood Pals.
33:16Yeah.
33:18Thank you, Paulson.
33:20I feel like a privilege.
33:24That's a very sexy plate of food.
33:26I think it's so his personality.
33:28It's indulgent.
33:29It's rich.
33:30It's over the top.
33:31It's fun.
33:32I'm shocked that he did it in an hour.
33:33Yeah.
33:34There's a lot of choreography in there.
33:35To put up this plate like this, it is a dance on the line.
33:37And everything is technically perfect.
33:38Mm-hmm.
33:39That foie gras is right on the money.
33:41Oh, God.
33:42Really moist and succulent,
33:43but it had a nice little crust on it.
33:45This dish sounded like a jackpot.
33:49It was just all coming down in the plate.
33:51Mm-hmm.
34:04Chefs, we challenged you with the ultimate chef's dilemma,
34:15the luxury of time versus the privilege of money.
34:19And today, you revealed the benefits and drawbacks of both choices.
34:23Two of you will make it to the finale,
34:26and two of you will be going home.
34:29Chris, you had four hours for your cook.
34:35How did you use it?
34:36I had some pork shoulder that was going to sous vide overnight
34:40and be a more steak-y element, but my equipment failed me.
34:44It's my risk I took, and that's when I decided to pivot
34:48and make the riette the main component of the dish
34:51and turn my garnish into more of a carrot salad.
34:54I was proud of what I was able to put my head down and do today.
34:58Katie, you chose money, but you chose rather humble ingredients.
35:04What was your thinking on that?
35:06The money to me really wasn't to show
35:09that I can buy expensive ingredients and put it on the plate.
35:13I chose to put myself through the challenge
35:16of a one-hour cook time
35:19and still show my flavors, my style,
35:23stay authentic, stay true to myself.
35:26Colson, was it necessary to put caviar on the Rossini?
35:32Was it because you had a lot of money to spend,
35:36or you really intended to bring that layer of flavor?
35:40For me, it's that little bit of saltiness,
35:43just going to pair so nice with the king crab.
35:45It's the little cherry on top of just this amazing dish.
35:49I was happy with that product once I put it onto the plate.
35:55Alex, the three chefs beside you
35:57have been top-notch contestants all season.
35:59Were you worried that making something so traditional,
36:02a pétitier with chicken,
36:04might be outshone by a more creative endeavor
36:06from some of your peers?
36:08I know their styles.
36:09I know their high-level cooking standards.
36:12However, I would just focus on my dish
36:15to showcase my skills.
36:18Danielle, please tell us who had the winning dish.
36:21The chef with the best dish is...
36:30Alex.
36:31Good work.
36:37Thank you so much, Chef.
36:39Wow.
36:40Yeah, this was really nerve-wracking.
36:42I had to really give 1,000%.
36:44Well, Alex, it was truly classic.
36:47And the jus, it was roasted to the best flavor.
36:51Thank you, Chef.
36:52Congratulations, Alex.
36:54You've earned your spot in the finale.
36:56I'm feeling incredible.
36:58Super positive feedback from Chef Daniel Bluth.
37:01I'm so happy I'm going to the finale.
37:04It just gives me goosebumps.
37:11Chris, Katie, and Coulson.
37:14There's only one spot left in the finale,
37:16and two of you will be eliminated.
37:19Chris, please pack your knives and go.
37:37I think I did present a really good dish to the judges,
37:40but at the end of the day,
37:41it wasn't the dish that I wanted to present.
37:44It is an honor to be cooking for you judges,
37:47but also being amongst these amazing peers.
37:50Katie and Coulson,
37:52you can head back to the locker room
37:54while we make our decision.
37:56Thank you, Chefs.
37:58Thanks, Chris.
38:00It's been quite the journey indeed.
38:02Of course, it's not how I wanted it to end for me.
38:05See you later, guys.
38:06Yeah, man. Yeah, one last one, Chris.
38:08Thanks, guys.
38:09Thanks, guys.
38:10Very proud of you, man.
38:11I'm happy to have made it to the final four,
38:13and I hold my head high.
38:16See you out east.
38:18See you, buddy.
38:19Later, guys.
38:22This is the best final three chefs
38:25we've ever had in Top Chef Canada history.
38:27Yeah.
38:28For sure.
38:29Impressive.
38:30Well, Alex is in the finale.
38:31Who's gonna join him?
38:32Coulson or Katie?
38:34Coulson made it rain, and I was dancing in it.
38:36It was delicious.
38:38Forget all of the money.
38:40What really made that dish so successful
38:42was the fact that the cuisson on the foie,
38:44on the beef,
38:45every aspect of that was almost him
38:47leaning into his time restriction to say,
38:49look at how many octopus arms I can whip out in a kitchen
38:52to make you believe I am the Top Chef.
38:55Katie, she also had the same amount of money,
38:59the same amount of time as Coulson,
39:01and she chose to actually make something
39:03a little bit more humble,
39:04but true to who she is as a chef.
39:06My fish was cooked rather perfectly.
39:08To get the clams right, to get it all assembled.
39:11To pull that off at the last minute,
39:13quite expert of her.
39:14She wanted the freedom to be herself,
39:16and she did that.
39:17Are we giving Coulson too much credit
39:19for having his personality be something
39:21that leans into opulence that much more easily?
39:24She's really doing her own thing,
39:26her own style.
39:27Just kind of makes her, like,
39:29that much more special.
39:31But we also asked them to give us money-worthy dish.
39:35Yep.
39:36And Coulson did it and then some.
39:38His technique was amazing.
39:40That was the best brosini I've ever had.
39:42I don't know if I will go back to Coulson so often.
39:45For your heart.
39:46You have a heart attack, yeah.
39:47I really feel that Katie,
39:49it was just a beautiful, well-executed,
39:52close to her heart kind of dish.
39:55I've never had a dish like she cooked today, ever.
39:57She's incredibly talented,
39:59but do you think that she should be
40:00one of the final chefs?
40:02It really pains me.
40:03We're gonna lose out on trying
40:05an incredible finale meal
40:07from one of these two amazing Canadian chefs.
40:10No, I agree with that.
40:27Coulson and Katie,
40:32one of you will be joining Alex in the finale.
40:36But for one of you,
40:38this is the end of the line.
40:49Coulson.
40:53Congratulations.
40:54You're going to the finale.
40:57Oh, I'm sorry.
41:01You cooked so good.
41:02I'm so proud of you.
41:05Katie,
41:06please pack your knives and go.
41:09Truly, thank you for the opportunity,
41:11for your time, your grace, your knowledge.
41:14It's been one hell of a ride.
41:16Katie, you represented so many unheard voices,
41:19and yet you managed to find your own voice
41:21in this competition.
41:22You're really a special chef.
41:27It's really been an honor seeing your journey here.
41:29And this is just going to be the beginning for you.
41:35You know, I came on here to get to know myself,
41:39prove something, be visible,
41:41and I got more than I could ask for.
41:44It's an honor.
41:45We're going to miss you, Katie.
41:48It's really heartwarming to see that I have made an impact.
41:54This journey was really worth it.
41:55Yeah, I don't regret anything.
41:56You guys are gonna, you know, kill it.
41:57I've learned to be loud with my voice and be proud of it.
42:12I can't wait to see what's next.
42:14It was amazing.
42:16One last cook.
42:19Cheers to the finale.
42:22Hello, hello.
42:23Oh, oh.
42:24This is your locker room?
42:25Yeah.
42:26What an honor.
42:27Please don't look behind the curtains.
42:29Congratulations.
42:30Chef.
42:31What an honor.
42:32Congratulations again.
42:33Thank you very much.
42:34I spoke French loudly today in your cooking.
42:37You're gonna go to the final challenge.
42:40This is incredible,
42:41and I think the judge, I'm waiting for you.
42:43I am looking forward to watch it.
42:47May the best chef win.
42:48Good luck.
42:49Thank you, chef.
42:50Thank you, chef.
42:54This is crazy.
43:04Chefs, you made it.
43:13One of you will be Canada's top chef.
43:17For many, winning means the opportunity to open the restaurant of their dreams.
43:23So, for this final challenge, you're gonna do exactly that.
43:28Chefs, this is it.
43:31It's Restaurant Wars.
43:33Did you think we'd forget?
43:39There's no way.
43:40After everything, we're doing Restaurant Wars.
43:43What's happening?
43:47Yeah, and then there was two.
43:52Next time on Top Chef Canada.
43:55Every executive chef needs a strong and talented team to support them.
44:00Let's go!
44:01There's $100,000 on the line.
44:03This is it.
44:04This is game seven.
44:05What service will we be from becoming Canada's Top Chef?
44:08That one bite could win this whole thing.
44:10There's a lot of work that went into this.
44:12Home run.
44:13You are Canada's Top Chef.
44:14You are Canada's Top Chef.
44:15You are Canada's Top Chef.
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