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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
00:48elimination challenge. What? It's actually the first ever in Top Chef Canada history. By far this is the
00:56biggest holy moment. Now four chefs are still standing in a battle for the ultimate prize.
01:03$10,000 courtesy of Ninja. DoorDash delivery for a year. $10,000 from Premier Protein. The redesigned
01:13Volkswagen Tiguan. $100,000. Courtesy of McCain French Fries. And the title of Canada's Top Chef.
01:22Oh. Walking in this morning. There's a living room. There's a dining room table. What are we doing?
01:43Oh. Good morning chefs. So you all know that the one thing every great dish needs is great
01:55ingredients. In this quick fire challenge you're going to have to create a dish delivered with
02:00ingredients from DoorDash and then deliver it as takeout. And these groceries are coming
02:06by very special delivery. Oh boy. Please welcome the Top Chef Canada judges. Special delivery.
02:15Oh my god. Wow the judges they're all here. Welcome. Thank you. What's in there? To find out which
02:25judges 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.
02:362018 all over again. David Zilber and I worked together at Noma. He was the head of fermentation
02:44and I was an intern for the summer. He was on a whole other level. Whatever he's got in there
02:49is going to be a bag of tricks. In here you've got some eastern flavors. Lots of brown rich umami.
02:55There's a lot you can do with us. Trust me. Great. Katie. Me too. Oh my god. Katie I hope you like
03:05Chinese flavors. Oh. And I know you do. I think you kind of won the lottery here. Very nice. Chris.
03:13Janet. Nice one. The ingredients in my bag surprise surprise Italian. Alex that means you have chef
03:22Mark McKeown. Alex a lot of traditional classic items in the bag. I love it. So what are you looking
03:28for from our chefs in this challenge? Delivery food should really be a restaurant experience even if
03:34I'm eating it in my sweatpants at home. So make something delicious and craveable something you
03:40want to come back to over and over again. I hope you're ready to deliver because the chef with the best
03:45dish will win $5,000 courtesy of DoorDash. Here we go. Okay let's go. Me too. Let's go. Oh I forgot to
03:55mention 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. If we don't win I'll pay you
04:13the five grand. Oh. Oh he said it on camera. He said it on camera. Good luck to all of you. No luck
04:21needed. Oh. Yes. Chefs you'll have 40 minutes on the clock and your time starts now. Let's go.
04:35Go. Go. Go. Go. Go. Go. Here we go. Here we go. Here we go. Yeah. What do we have here? Calabrian
04:41chilies. Love it. We are cooking with the judges for the first time in Top Chef Canada history. It's
04:47awesome. We got linguine, pecorino, garlic, guanciale. Okay. It's obvious. Okay let's talk.
04:52We're making pasta chef. Let's get the clams opened up. I'm gonna get some water on the stove. Okay chef.
04:58What did he say? Did he say open the clams? I didn't even catch my first instruction.
05:05Perfect. Yeah. Yeah. I'm stoked with this basket Nijun. I'm thinking like dandan. That's why I got it.
05:11The stars aligned and put us together. The dandan noodles is just peanut butter, chili oil, vinegar, soy,
05:20and sesame oil. Uh yeah. The dandan sauce has big bold flavors. So it needs fresh crunchy veg. I get Nijun
05:30to dicing my carrots. She is absolutely killing it. I can't ask for better chopping skills. David and Mark
05:39brought their own knives. I did not. Because I always talk about knife skills in this competition.
05:45So I better do a decent job. Working beside chef Mark was a legend. Really intimidating. However,
05:52he's on my side. Chef Mark's back and it has luxurious ingredients. Some chanterelle mushrooms,
05:58fresh meat. Gorgonzola. Amazing. Yeah. I decided to make grilled beef tenderloin and orzoto. If you
06:04want to start with cooking orzo, we're going to make it into orzoto. Okay, so I'm going to get busy. Chef
06:09Mark, he's a machine. He's chopping shallots, cooking the mushrooms, shocking peas. Peas were not a good
06:16idea. I can really see the intensity in Mark McEwen's eyes. I can barely see through
06:22my glasses. I have so much sweat on them. Mark, you rusty? Nah, it's like riding a bike. You're going
06:28down McEwen. Okay, Zilber. 20 minutes. 20 minutes. Heard. So David, you're making the chicken dashi.
06:36Yeah. David Zilber's bag has funky eastern ingredients. No shortage of umami, right? Just
06:42like working at Noma. We are making dashi broth with udon noodles and a soft-boiled egg. And how's
06:49our eggs? We got them going? No, not yet, Chef. Thank you for reminding me. Last time David
06:54Zilber and I worked together, he was here and I was here. But today, I'm in charge. David is the
07:01greatest partner of all time. Me and David Zilber are back again together. He's not holding back.
07:07He's like wanting to win this just as bad as I do. Mark, how are your traditional ingredients
07:12holding up? Going down, Zilber. Going down. Should I be insulted? Like, are we not competition?
07:18Me, June, I'm taking you down. Yeah. I'm not worried. I'm dancing. I'm bobbing. I'm cooking
07:25Italian food. How iconic is this? Getting to cook next to Janet Zuccarini. Janet is not a chef by
07:32trade. She's a restaurateur. But she's opened up multiple restaurants. So we're making Italian food
07:37with Janet fun and very nerve-ragging. We are making a clam linguine. Probably the riskiest part of this
07:45takeout dish is nailing the pasta because the noodles can be overcooked as they sit. Pasta for
07:51delivery has to be a little bit under. Pasta only al dente on my watch. We're in it to win it. Three
07:57minutes left, Chef. Voila! Containers. We've got to get our containers.
08:01Woo! Okay, right behind, right behind, right behind. It's time to plate and pack them up for takeout.
08:08Crunch time. Get in on it, baby. It's fast-paced. Everyone is just in game mode.
08:13On to here. Let's go, let's go, let's go. Oh yeah, we got hot broth. I go in with pasta,
08:17you go in with the basil and the cheese. We won't be chintzy on the cheese. Never. This is amazing.
08:23Five, four, three, two, one. All right, chefs and judges, hands up.
08:32Down to the wire.
08:36We're good, we're good, we're good, we're good. Thank you.
08:41Judges, that was so much fun to watch. The kitchen smells amazing, so I'm very excited to
08:47try the food that you've all made. Yes, as are we.
08:51Jordan! Hey!
08:56So tell us what you made. So, um, it's a little dandan noodles with rice noodles. There's a
09:01peanut sauce with char-grilled prawns, and then we have crispy fried eggs. And then on the side,
09:07pickled carrots and smashed cucumbers. And how was it working with me, June?
09:11Oh, it was such a joy. I want to cook with you every day.
09:14Aw, that's so sweet. Thank you, Katie. Thank you, guys.
09:21Oh my gosh, I absolutely love the sauce. It's good cold, it's good warm. You would eat this anyway.
09:26I think the base flavors are really fantastic. Lots of umami. For takeout food, this is what I'm
09:31going to order two times a week. It's really good. I hate to admit it. Oh my god, I love this.
09:36And whoever cut the carrots, like, perfect. Me! Me! I did that.
09:42Oh my god. Come in, please. Ciao. Ciao. Ciao. Ciao.
09:47Hello. Ciao.
09:48Benvenuto. Please tell us what you are delivering to us.
09:51Absolutely. So you guys have a little classic Italian meal here. You 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. All right. Thank you, Chris. Enjoy.
10:06The clams are cooked really well. All that beautiful clam juice is in the sauce. You can
10:11feel it and taste it. I think the dish is tasty. And then you kind of have a nice bitterness coming
10:16from the rapini. Oh, that's a classic. So, Janet, now you're trying your pasta. How are you feeling?
10:21Typically, linguine a la bongoli, you might not add cream to it. This has cream and cheese, but it's got
10:25some really good flavors. It's maybe just a little bit muted, but it is really good. Another great dish.
10:31I'm ready for more. Me too. You may enter. Hello, everyone. Hi, Alex. Hello. Hi, Alex.
10:39Welcome to my humble abode. Thank you. So, today we have beef tenderloin with roasted potatoes and
10:45rosotto, and then our radicule spinach salad. Beautiful. Enjoy. Thank you. Bye. Thank you.
10:52This is very luxurious. It's cooked perfectly. It traveled well. This feels very McEwen. Everything
10:58was done really well. I didn't expect, like, the tenderloin to come out like that. It is cooked
11:02perfectly, and the potatoes just crunch flavor and saltiness. They're so good. I also like the peas.
11:08Like, the peas didn't overcook. Chucking peas under pressure? It's not fun. I saw.
11:16Come in, please. Delivery's here. You guys ordered from Zilbs and Cole tonight.
11:21So, today, we have chicken dashi to pour over your udon noodles. In the udon noodle,
11:27you have some nori, some grilled, sprody cauliflower, and then a lightly poached egg.
11:33What was it like working with Zilber? I could see his competitive face was on.
11:37Yeah, he was all business. Thank you, chef. No problem. Perfect cook on the egg.
11:42Thank you, chef. I was worried about that. Perfect cook.
11:45The broth is my absolute favorite. It's so well-balanced, rich and umami. I actually really
11:50love the charred bits I'm getting from the cauliflower. It adds that kind of bitter element
11:55to it, too. My cauliflower is just really burnt, though. I think it's on purpose. But that's like
12:01a little bit more than I would probably do, I would say. This is going to be really freaking hard.
12:06Oh my god, I know. Every dish could be in a restaurant right now.
12:09I agree. Chefs, 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...
12:27The Top Chef Canada small appliances are brought to you in part by Ninja.
12:45The chef with the best delivery dish is...
12:52Katie. Yay!
12:54We did it, Mijun.
13:03Is this your third quickfire win?
13:05Yes, it is. Go, girl.
13:07You've won a $5,000 cash prize courtesy of DoorDash.
13:11Let's go.
13:11Nice.
13:12So happy.
13:14Dinner's on me. No limits, Mijun.
13:17I think it was the cutting of the carrot.
13:20When I saw the knife skills, I really started to sweat.
13:24For 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.
13:50For 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,
14:09but what you can coax out of them is maybe something money can't buy.
14:12If you choose money, you'll get to shop for ingredients at McEwen Fine Foods,
14:17where you'll have $2,500 to spend.
14:23But 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 together
14:33to pull off a spectacular plate. But just remember, great ingredients don't guarantee a great dish.
14:39You have to execute at a really high level and quickly.
14:46You'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.
15:03Okay.
15:04Well, I instantly got goosebumps, but I don't know about these guys.
15:08He's a legend. It's going to be really hard to cook for him tomorrow,
15:11but I would love nothing more than to impress him.
15:14If I got to even shake Danielle Boulud's hand, that would be a moment that I never forget.
15:18The stakes are higher than ever. This is the last elimination challenge before the finale.
15:25Four of you are cooking, but only two of you will make it to the finale.
15:30And two of you will be eliminated.
15:33Knew it.
15:34This is the final battle. Two 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 with money.
15:49Well, 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.
15:57You have five minutes starting now.
16:06Is there anyone who wants to take money?
16:08There's all good ingredients here.
16:11I 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.
16:27One hour on site is definitely top.
16:29I would love time.
16:31Yeah, time for sure.
16:32Yeah, I'll go time.
16:33Well, 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.
16:58Okay, whatever.
16:59I'll take the money.
17:01Are you sure?
17:02Yeah.
17:02Initially, 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, and Colson and Katie, you've got money.
17:20Best of luck, chefs.
17:21Thank 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.
17:36Alex 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.
17:45I got 2,500 bucks.
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, and so I guess that
18:00kind of says that I can cook in a short amount of time.
18:03I'm ready.
18:04I'm ready.
18:05Slending money.
18:05Slending money.
18:09Front, back.
18:11Let's push.
18:12Yeah.
18:13Feels really weird.
18:15Just me and Chris cooking.
18:17I chose time over money because my dish requires a lot of technique.
18:22So I need the full three-hour prep today.
18:26I'm going to build my dish packed with umami.
18:29I'm making chicken ptbye.
18:32Ptbye 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.
18:43Sous-vite, chicken breast, mushroom duccel, cabbage 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, I can transform this pork shoulder into something really special.
19:03So I'm going to sous-vite my pork shoulder overnight.
19:07And 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 so 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.
19:27This dish will get me a spot in the finale because I'm utilizing my time.
19:32I think very wisely.
19:33Some carrots treated with care.
19:35Carrots.
19:38You can cut that if you want.
19:40To go with the ptbye, I'll make some porcini jus.
19:44It's porcini mushrooms flavored with some chicken stock.
19:47I'm going to make some nice chicken stock.
19:49I'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, which will give my porcini jus death.
20:02Yes.
20:03You can't buy time with money.
20:05Time is umami.
20:07Can I look at this 200 gram tin of caviar, please?
20:10Katie and I, we got $2,500 to spend.
20:14Yeah, how much is it?
20:15Uh, $725.
20:17Yeah, that's the good stuff.
20:18Money wasn't my first choice.
20:20So, I think, what is the most outrageous dish that I could think of?
20:25I'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.
20:37Foie gras on steak.
20:39This is taking the challenge to the extreme.
20:42I'm layering mine with A5 Japanese Wagyu, the foie gras, king crab leg,
20:49caviar, truffle.
20:53I can spend money fast, and I'm good at it.
20:56We got $18.50 just with eight items.
21:02All right.
21:03I need 10 two-ounce portions.
21:05I'm making seared sea bass with drunken clams.
21:10I'm actually not spending too much money, to be honest.
21:12I don't need no foie, I 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.
21:36I hope that takes me to the top.
21:44Alex, 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, and I'm also going to be doing pork confit
21:51and turned into a rillette.
21:53Slow and steady.
21:54You confit the pork shoulder, and then after it's nice and tender,
21:58take it out of the fat and shred it up, adding vinegar, some of that fat that it was cooked in,
22:03and seasonings to turn it into a rillette.
22:06Another way I want to utilize my thyme is making focaccia that I'm fermenting in the fridge overnight.
22:11Every 30 minutes or so, I'm going to give it a stretch and fold right 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 thyme?
22:20Yep, take everything.
22:22You've got extra thyme?
22:24Was that a joke?
22:2745 minutes, Chris.
22:28Heard.
22:29So now I have my chicken breast sous-vide ready to build my PTVA.
22:34First layer, cabbage, and then mushroom duxelles, 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 Bluth, for sure.
22:50Cooking this very iconic French dish for Chef Daniel Bluth is crazy.
22:55I want to go fancier.
22:57Not enough time.
22:58It's so close to finale.
23:01It has to be perfect.
23:04Oh, it's so much sugar.
23:18During my three-hour prep cook yesterday, I left the pork shoulder sous-viding overnight,
23:24and the sous-vide went off in the night after we left the kitchen.
23:29It was my risk to do that.
23:33I can't use my pork.
23:34It is completely raw.
23:36I thought about, I don't know, just not even cooking almost,
23:41because my whole dish was based around this pork.
23:44I don't have a dish, and I need to somehow pivot,
23:46and I don't have many more ingredients left.
23:48I don't have a dish.
23:49I'm gonna go with my shoulder.
23:50I'm gonna go with my shoulder.
23:51Please do that.
23:52How are you, buddy?
23:54Let me shake around here so that I can't win them.
23:55Jesus,, I can't win them.
23:56Come on.
23:56Jesus!
23:57Jesus!
23:57Jesus.
23:58Jesus.
24:05Come on.
24:05I can't get this hari this evening.
24:06Jesus.
24:07Jesus.
24:08Jesus.
24:08Jesus.
24:10Jesus.
24:10Jesus.
24:11Jesus.
24:12Jesus.
24:13Jesus.
24:14Yes.
24:14Jesus.
24:15Jesus.
24:15Jesus.
24:16and I chose money, and today we'll have one hour
24:19to cook our finale-worthy dishes.
24:22Let's go.
24:25Well, I just don't have the main component
24:28of my dish anymore.
24:30I was gonna make a pork rillette on focaccia
24:33to 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, so it has to be perfect.
24:43I need to make sauce, and I need to cook my clams.
24:48I only have an hour.
24:49I chose money because I can have control
24:52over my ingredients and cook well in one hour,
24:55but still be on the money with flavor.
24:58It's kind of making like a drunken clam situation.
25:01I'm basing my dish off of one of my favorite dishes
25:04growing up called drunken chicken.
25:06It's like poached chicken and Chinese cooking wine,
25:09but instead of using chicken, I'm using clams.
25:12Trying to make humble ingredients taste good.
25:15I need to get these clams drunk,
25:17so I take scallions and ginger,
25:20then a little bit of black bean,
25:22and then I throw in my clams,
25:23and then I deglaze the pan
25:24with a little Chinese Shaoxing cooking wine.
25:27I want them to open up,
25:28and I want the natural clam juices
25:30so that I can extract that and make my verblanc.
25:34I really want that sauce to be rich in clams
25:37and the cooking wine flavor.
25:40These are my spinach, crab, and kohlrabi rolls.
25:43In Chinese cuisine, there's always a side of sautéed greens,
25:46so I'm gonna make a spinach and kohlrabi roll
25:49with a big dollop of caviar.
25:51That's my little money piece.
25:53It's a finale plate.
26:00I have to focus on plating.
26:02All four of us are extremely talented chefs.
26:05If I compare myself on paper to them,
26:08I haven't worked in many restaurants around the world.
26:11I haven't been to Europe or won cooking competitions,
26:15but I've won the most challenges in 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 at our table today.
26:33The executive chef here at Harbor 60,
26:36Chef Salomon Mason.
26:37Pleasure.
26:38And a man who needs no introduction.
26:40Of course not.
26:41Chef Danielle Balut.
26:42Sonana.
26:43Chef.
26:44Pleased to meet you, Katie.
26:44I chose money, so I was playing around with drunken clams.
26:49So I'm not sure if you guys have had drunken chicken before.
26:52So I did like a drunken clams situation here
26:55with seared sea bass with some black bean sauce
26:58and a beurre blanc made with the clam jus.
27:00And then on the side, I did a little kohlrabi roll
27:03to finish off just a hint of caviar.
27:07Thank you, Katie.
27:08Thank you, Katie.
27:11I love her creativity.
27:12She's taking like a Cantonese black bean
27:14clams.
27:15And then you have your drunken chicken, which you see more in,
27:18like, Shanghai.
27:19And these clams are just so sweet and juicy and delicious.
27:24Her cook on the sea bass is perfect.
27:26It has a nice crust to it, but it's super moist inside.
27:29I'm French and I love sauce.
27:31The time she spent on making those sauce, the beurre blanc with the clams was very good.
27:37One of my favorite components was the kohlrabi roll.
27:39I thought that that was the most relief I got on the dish from all the protein.
27:42Do you see money on the plate?
27:44No, I don't see money on the plate at all.
27:46No.
27:47There's nothing on the plate in terms of 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.
27:55This porcini jus itself took me three hours to make.
28:03Choosing time over money was a good call because it's super flavorful.
28:07Along with the PTVA, I made chicken kromeski.
28:11Kromeski is like a croquette.
28:13It's going to be the nice crispy elements.
28:15That's going to be really good.
28:17My PTVA is nice and juicy.
28:19I want to make it into top two, and I think that my dish is definitely a finale-worthy dish.
28:25I'm super excited to serve this.
28:29Wow.
28:30This took some time.
28:31Yeah.
28:32This definitely took some time.
28:33I feel like I met Danielle.
28:34Yeah.
28:35Hi, Alex.
28:36Hello, judges.
28:37Hi.
28:38You picked thyme, so tell us what you made for us.
28:41I made you a chicken PTVA with a mushroom duxelle,
28:45and then I have leg meat kromeski with 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.
28:58The execution of the PTVA is really perfect.
29:01The porc-feshwi was cooked through, which is very important because you don't want to overcook the chicken.
29:05And I'm crazy about the jus.
29:07Yeah.
29:08We're all drinking it now.
29:09It took the time to roast those bones and get that caramelization.
29:14The kromeski is so crispy.
29:15It's not oily.
29:16It's fluffy.
29:17It's soft.
29:18So many textures.
29:19Alex just did a master class on this plate.
29:21He's taken the humble chicken, and everything has flavor.
29:25That's about as good as chicken gets.
29:27This 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 with way more rillette because this is my plate now.
29:40So the focaccia better turn out.
29:44Look at that.
29:45Beauty.
29:46Oh, nice bread.
29:47Thanks.
29:48It's now gonna be pork rillette on focaccia with a little carrot frikka salad on the side.
29:53And I still have some of those leftover carrots, so I'm making an elevated carrot salad.
29:58So I'm gonna add, like, some, like, carrot ribbons to go with my other carrots just to try and bulk the plate up a little bit.
30:04All the components of my dish are almost exactly how I wanted them to be, so I'm happy with how everything else turned out.
30:14I'm here representing East Coast chefs.
30:16Our culinary scene is underappreciated, so I'm here to win for myself and for Nova Scotia.
30:22Hi, Chris.
30:32Hello, judges, chefs.
30:33Oh, welcome.
30:34Hello.
30:35Pleasure, chef.
30:36Pleasure to meet you.
30:37So I made you guys some, uh, fresh-baked focaccia.
30:40We did an overnight ferment, and then you have a pork rillette.
30:43On the side, you have a carrot salad with a little frikka and a carrot caramel.
30:48Thank you, chef.
30:49Of course.
30:50Enjoy.
30:51The focaccia, to pull that off in, you know, four hours of active time is extremely well-made.
30:58I think it's really fun all the different ways he incorporated carrot into this.
31:02I really love the carrot caramel with the frikka, which is nice and nutty and crunchy.
31:07I really think that everything here is seasoned fantastically.
31:11The rillette is still moist. It has heaps of flavor.
31:14But just conceptually, it is a sandwich in a salad.
31:18It surprised me to do a rillette and focaccia.
31:21It's all very, very tasty. But, you know, where's the star here? Where's, like, the main focus? And I'm just not getting that.
31:27Today, we are making a Beef Rossini Royale. It's a big dish.
31:34My take on a Beef Rossini Royale is layers of indulgent and rich proteins all on a plate. It's one of the best dishes in the world that was ever created.
31:43Yeah, we're feeling, you know, full of jobs to do. My stuff is just really a la minute.
31:48I've chosen money, but today is all about time.
31:51In order to execute the Beef Rossini to Top Chef Canada level, this would take four line cooks.
31:57Crab's gonna go in.
31:58From the snow crab being just lightly poached in butter and lemon and a little bit of esplet,
32:03the foie gras has to be perfectly seared because overcooked foie gras, there's nothing worse.
32:07These are looking good.
32:08It's really easy for any of these ingredients to take a wrong turn.
32:12We better not overcook the beef.
32:15The best thing about Wagyu is, 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. I can't push any harder than I am.
32:32Oh, my God.
32:34If I nail this, people are gonna be talking about it.
32:39This is definitely money.
32:47Oh, my God!
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.
32:57Spinach, a crostini, Alaskan king crab, caviar, Italian summer truffles, and then a nice piece of foie gras.
33:06You know, if I had to charge for this dish,
33:0830% food cost, that's a $650 dish
33:11that you have in front of you.
33:13Oh, my God.
33:14I think that's what I paid at Prime Seafood Cost.
33:16Yeah.
33:18Thank you, Paulson. Thank you.
33:20It feels like a privilege.
33:24That's a very sexy plate of food.
33:26I think it's so his personality.
33:28It's indulgent, it's rich, it's over the top, it's fun.
33:31I'm shocked that he did it in an hour.
33:33Yeah.
33:34That was 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.
33:41Yeah.
33:42Really moist and succulent,
33:43but it had a nice little crust on it.
33:45This dish sounded like a jackpot.
33:49That's all coming down in the plate.
34:05Chefs, 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, and two of you will be going home.
34:32Chris, you had four hours for your cook.
34:35How did you use it?
34:36I had some pork shoulder that was gonna sous vide overnight and be a more steak-y element,
34:42but my equipment failed me.
34:45It's my risk I took.
34:46And that's when I decided to pivot and make the riette the main component of the dish
34:51and turn my garnish into more of a carrot salad.
34:55I 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.
35:05What was your thinking on that?
35:06The money, to me, really wasn't to show that I can buy expensive ingredients
35:12and put it on the plate.
35:13I chose to put myself through the challenge of a one-hour cook time
35:19and still show my flavors, my style, stay authentic, stay true to myself.
35:26Colson, was it necessary to put caviar on the Rossini?
35:33Was it because you had a lot of money to spend?
35:36Or you really intended to bring that layer of flavor?
35:41For me, it's that little bit of saltiness.
35:43Just gonna pair so nice with the king crab.
35:46It's the little cherry on top of just this amazing dish.
35:50I was happy with that product once I put it onto the plate.
35:53Alex, the three chefs beside you have been top-notch contestants all season.
36:00Were you worried that making something so traditional, a pétivier with chicken,
36:04might be outshone by a more creative endeavor from some of your peers?
36:08I know their styles. I know their high-level cooking standards.
36:12However, I would just focus on my dish to showcase my skills.
36:17Danielle, please tell us who had the winning dish.
36:21The chef with the best dish is...
36:26Alex.
36:36Good 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 Blude.
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, and two of you will be eliminated.
37:20Chris, please pack your knives and go.
37:37I think I did present a really good dish to the judges.
37:41But at the end of the day, it wasn't the dish that I wanted to present.
37:45It was an honor to be cooking for you judges, but also being amongst these amazing peers.
37:51Katie and Coulson, you can head back to the locker room while we make our decision.
37:57Thank you, Chefs.
37:59Thanks, Chris.
38:01It's been quite the journey indeed.
38:03Of course, it's not how I wanted it to end for me.
38:05See you later, guys.
38:07Yeah, man.
38:08Yeah, one last one.
38:09Thanks, guys.
38:10Thanks, guys.
38:11Very proud of you, man.
38:12I'm happy to have made it to the final four, and I hold my head high.
38:17I'll see you out east.
38:18See you, buddy.
38:19Later, guys.
38:23This is the best final three chefs we've ever had in Top Chef Canada history.
38:28Yeah.
38:29For sure.
38:30Impressive.
38:31Well, Alex is in the finale.
38:32Who's going to join him, Coulson or Katie?
38:35Coulson made it rain, and I was dancing in it.
38:37It was delicious.
38:38Forget all of the money.
38:40What really made that dish so successful was the fact that the cuisson on the foie, on the beef,
38:45every aspect of that was almost him leaning into his time restriction to say,
38:50look at how many octopus arms I can whip out in the kitchen to make you believe I am the top chef.
38:57Katie, she also had the same amount of money, the same amount of time as Coulson,
39:01and she chose to actually make something a little bit more humble, but 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, quite expert of her.
39:14She wanted the freedom to be herself, and she did that.
39:18Are we giving Coulson too much credit for having his personality be something that leans into opulence that much more easily?
39:24She's really doing her own thing, her own style, just kind of makes her like that much more special.
39:31But we also asked them to give us money-worthy dish, and Coulson did it and then some.
39:38His technique was amazing.
39:39That was the best grossini 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, it was just a beautiful, well executed, close to her heart kind of dish.
39:55I've never had a dish like she cooked today, ever.
39:57She's incredibly talented, but do you think that she should be one of the final chefs?
40:02It really pains me.
40:04We're going to lose out on trying an incredible finale meal from one of these two amazing Canadian chefs.
40:10No, I agree with that.
40:15Coulson and Katie, one of you will be joining Alex in the finale.
40:36But for one of you, this is the end of the line.
40:40Coulson, congratulations.
40:54You're going to the finale.
40:56Thank you so much.
40:57Oh, I'm sorry.
40:59You cook so good.
41:03I'm so proud of you.
41:05Katie, please 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,
41:20and yet you managed to find your own voice
41:22in this competition.
41:23You're a really special chef.
41:27It's really been an honor seeing your journey here.
41:30And this is just going to be the beginning for you.
41:35You know, I came on here
41:37to get to know myself,
41:39prove something, be visible,
41:41and I got more than I could ask for.
41:45It's an honor.
41:47We're gonna miss you, Katie.
41:51It's really heartwarming to see
41:55that I have made an impact.
42:01This journey was really worth it.
42:03Yeah, I don't regret anything
42:05because I'm gonna, you know, kill it.
42:07I've learned to be loud with my voice
42:11and be proud of it.
42:13I can't wait to see what's next.
42:15It was amazing.
42:17One last cook.
42:19Cheers to the finale.
42:21Hello, hello.
42:23Oh, this is your locker room?
42:25Yeah.
42:26Oh, what 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.
42:34You both spoke French loudly today
42:37in your cooking.
42:38You're gonna go to the final challenge.
42:40This is incredible,
42:41and I think the judge are waiting for you.
42:43I am looking forward to watch it.
42:46May the best chef win.
42:48Good luck.
42:49Thank you, chef.
42:50Thank you, chef.
42:51This is crazy.
42:55Chefs, you made it.
43:10One of you will be Canada's top chef.
43:16For many, winning means the opportunity
43:19to open the restaurant of their dreams.
43:22So, for this final challenge,
43:25you're gonna do exactly that.
43:28Chefs, this is it.
43:31It's Restaurant Wars.
43:37Did you think we'd forget?
43:39There's no way.
43:40After everything,
43:41we're doing Restaurant Wars.
43:43It's happening.
43:45Yeah, and then there was two.
43:51Next time on Top Chef Canada.
43:54Every executive chef needs a strong and talented team
43:58to support them.
43:59Let's go!
44:00There's $100,000 on the line.
44:03This is it.
44:04This is game seven.
44:05What service will we be
44:06from 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.
44:12Homer.
44:13You are Canada's Top Chef.
44:15You are Canada's Top Chef.
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