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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.
00:14Here we go guys.
00:16We want you to create a dish inspired by a family memory.
00:20It'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 Colson 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.
01:09$10,000 from Premier Protein.
01:12The redesigned Volkswagen Tiguan.
01:16$100,000, courtesy of McCain French Fries.
01:19And the title of Canada's Top Chef.
01:37Walking in this morning, there's a living room, there's a dining room table.
01:42What are we doing?
01:43Good morning, Chefs.
01:47Good 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,
02:01and then deliver it as takeout.
02:05And these groceries are coming by very special delivery.
02:08Oh, 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.
02:22Thank you.
02:23Thank you.
02:24What's in there?
02:25To find out which judges' ingredients you'll be using, come pick a knife.
02:29Colson, you're up first.
02:30David.
02:35I don't want to know what's in that bag, I'll tell you that.
02:38You'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.
02:48Whatever he's got in there is going to be a bag of tricks.
02:51In 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.
02:58Katie.
02:59Katie.
02:59Me, too.
03:02Oh, my God.
03:04Katie, I hope you like Chinese flavors.
03:07Oh.
03:07And I know you do.
03:09I think you kind of won the lottery here.
03:11Very nice.
03:12Chris.
03:13Janet.
03:14Nice one.
03:15The ingredients in my bag, surprise, surprise, Italian.
03:19Alex, that means you have Chef Mark McEwen.
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
03:36at home.
03:36So 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.
03:50Ah, 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.
04:02Not 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.
04:14Oh.
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.
04:26Chefs, you'll have 40 minutes on the clock, and your time starts now.
04:34Go.
04:34Go.
04:35Go, go, 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.
04:43We 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.
04:51It's obvious.
04:52We're making pasta, Chef.
04:53Let'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 my 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,
05:20and sesame oil.
05:22Uh, yeah.
05:24The dandan sauce has big, bold flavors, so it needs fresh, crunchy veg.
05:29I get Nijun to dicing my carrots.
05:33She is absolutely killing it.
05:37I can't ask for better chopping skills.
05:39David and Mark brought their own knives.
05:41I did not, because I always talk about knife skills in this competition.
05:45So I better do a decent job.
05:48Working beside Chef Mark was a legend.
05:50Really intimidating.
05:51However, he's on my side.
05:54Chef Mark's back, and it has luxurious ingredients.
05:57Some chanterelle mushrooms, fresh meat.
05:59Gorgonzola.
06:00Amazing.
06:00Yeah.
06:01I decided to make grilled beef tenderloin and orzoto.
06:04If you want to start with cooking orzoto, we're going to make it into orzoto.
06:07Okay, so I'm going to get busy.
06:08Chef Mark, he's a machine.
06:10He's chopping shallots, cooking the mushrooms, shucking 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.
06:24Mark, you rusty?
06:26Nah, it's like riding a bike.
06:27You're going down, McEwen.
06:29Okay, Zilber.
06:3020 minutes.
06:3120 minutes.
06:32Heard.
06:33So, David, you're making the chicken dashi.
06:36Yeah.
06:36David Zilber's bag has funky eastern ingredients.
06:40No shortage of umami, right?
06:41Just like working at Noma.
06:43We are making dashi broth with udon noodles and 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.
06:53Last 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.
07:03Me and David Zilber are back again together.
07:05He'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.
07:23I'm dancing, I'm bobbing, I'm cooking Italian food.
07:26How iconic is this, getting 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.
07:36So we're making Italian food with Janet.
07:38Fun and very nerve-ragging.
07:40We are making a clam linguine.
07:43Probably the riskiest part of this takeout dish
07:45is 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.
07:57Three minutes left, chefs.
07:59Voila!
08:00Containers.
08:00We've got to get our containers.
08:02Woo!
08:03Okay, right behind, right behind, right behind.
08:04It's time to plate and pack them up for takeout.
08:08Crunch time.
08:08Get in on it, baby.
08:09It's fast-paced.
08:11Everyone is just in game mode.
08:13Oh, I'm here.
08:14Let's go, let's go, let's go.
08:15Oh, yeah, we got hot broths.
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 come true.
08:21This is amazing.
08:23Five, 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, we're good, we're good.
08:39Thank you.
08:39Judges, that was so much fun to watch.
08:44The kitchen smells amazing,
08:46so I'm very excited to try the food that you've all made.
08:49Yes, as are we.
08:52Jordan!
08:52Hey!
08:53Yay!
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,
09:04and then we have a crispy fried eggs.
09:05And then on the side, pickled carrots and smashed cucumbers.
09:10And how was it working with me, June?
09:11Oh, it was, uh, 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.
09:20Mm.
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.
09:29Lots of umami.
09:30For takeout food,
09:31this 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.
09:38Me!
09:40Wow.
09:40Me!
09:41I did that.
09:44Come in, please.
09:45Ciao.
09:46Ciao.
09:46Ciao.
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 chilis,
10:02garlic, and pecorino as well.
10:04Smells good.
10:05All right.
10:05Thank you, Chris.
10:06Enjoy.
10:06The clams are cooked really well.
10:09All that beautiful clam juice is in the sauce.
10:11You 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 a la bongole, 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.
10:36Hello, everyone.
10:37Hi, Alex.
10:37Hello.
10:38Hi, Alex.
10:39Welcome to my humble abode.
10:41Thank you.
10:41So, today we have beef tenderloin with roasted potatoes and risotto,
10:46and then our radicule spinach salad.
10:48Beautiful.
10:49Enjoy.
10:50Thank you.
10:50Bye.
10:50Thank you.
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.
11:13Come 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.
11:27In the udon noodle, you have some nori, some grilled, sprouty 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, he was of 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 going to be really frickin' hard.
12:06Oh, my God, I know.
12:07Every dish could be in a restaurant right now.
12:09I agree.
12:09For 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...
12:26The Top Chef Canada small appliances are brought to you in part by Ninja.
12:45The chef with the best delivery dish is...
12:48Katie.
12:49Yay!
12:50Oh, my God!
12:51Aw!
12:52We did it, Mijun!
12:53Oh, my God!
12:54Oh, yay!
12:55Is this your third quickfire win?
12:56Yes, it is.
12:57Go, girl!
12:58You've won a $5,000 cash prize courtesy of DoorDash.
12:59That's cool.
13:00Nice.
13:01Oh, my God.
13:02So happy.
13:03Dinner's on me.
13:04No limits, Mijun.
13:05I think it was the cutting of the carrot.
13:07When I saw the knife skills, I really started to sweat.
13:09For chefs, time is money.
13:18Every day in your restaurants, you have to make calculated decisions around budgets, resources,
13:27İzlediğiniz için teşekkür ederim.
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.
14:13If you choose money, you'll get to shop for ingredients at McEwen Fine Foods,
14:17where you'll have $2,500 to spend.
14:21But 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.
14:36But just remember, great ingredients don't guarantee a great dish.
14:39You have to execute at a really high level and quickly.
14:44Yep, got it.
14:46You're going to be cooking and serving your dishes at the historic Harbor 60
14:50Toronto.
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,
15:01Chef Daniel Boulud.
15:03Okay.
15:04Well, I instantly got goosebumps, but I don't know about these guys.
15:08He's a legend.
15:09It'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 Daniel Boulud's hand,
15:16that would be a moment that I never forget.
15:18The stakes are higher than ever.
15:21This 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.
15:33I knew it.
15:34This 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,
15:46and which two of you will be working with money.
15:49Well, that's up to you.
15:52Oh, no.
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.
16:04Is there anyone who wants to take money?
16:08There's all good ingredients here.
16:10I think that would go money.
16:14You don't have to buy all the expensive ingredients.
16:17Like, 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 with time.
16:33Well, that's three of times.
16:34You have 25 seconds left to decide.
16:40I 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.
16:59I'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.
17:12The 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.
17:21Thank you.
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.
17:36Alex and Chris have three hours to prep today, plus one hour tomorrow.
17:42There's no prep when you pick money, and you only get one hour to cook.
17:46I 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-fired challenges in Top Chef Canada Kitchen,
17:59and so I guess that kind of says that I can cook in a short amount of time.
18:03I'm ready.
18:04I'm ready.
18:05Sending money.
18:06Sending money.
18:09Prons, facts.
18:12That quash.
18:12Yeah.
18:14Feels really weird.
18:15Just me and Chris cooking.
18:17I chose time over money because my dish requires a lot of technique,
18:22so I need the full three-hour prep today.
18:25I'm going to build my dish packed with umami.
18:29I'm making chicken ptivier.
18:32Ptivier 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 doxelles, cabbage encased in pie dough.
18:49I'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.
18:57I 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-viding 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.
19:32I think very wisely.
19:33Some carrots treated with care.
19:36Carrots.
19:38You can cut that if you want.
19:40To go with the ptivier, I'll make some porcini shu.
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,
19:56you can extract so much nice flavors out of the bones and feet,
20:00which will give my porcini shu 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?
20:16Uh, $7.25.
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 rosini, so I just need like a thinner steak
20:28that we're just going to cut in half.
20:30A beef rosini 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.
20:46The foie gras.
20:48King crab leg.
20:50Caviar.
20:52Truffle.
20:53I can spend money fast, and I'm good at it.
20:56We got $1,850 just with eight items.
21:01All right.
21:03I need ten two-ounce portions.
21:06I'm making seared sea bass with drunken clams.
21:09I'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.
21:16I chose money because I would rather have control
21:21over 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
21:29in 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.
21:46Wait.
21:47Well, my pork is in the sous vide,
21:49and 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,
21:56and 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,
22:03and 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.
22:16On fatty bread.
22:17I mean, it's going to be delicious.
22:19Do you have any extra time?
22:21Yep.
22:21Take everything.
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 Bluth, for sure.
22:50Cooking this very iconic French dish for Chef Daniel Bluth is crazy.
22:56I want to go fancier.
22:57Not enough time.
22:58It's so close to finale.
23:00It has to be perfect.
23:04Oh, it's so much sugar.
23:05During my three-hour prep cook yesterday,
23:21I left the pork shoulder sous vide-ing overnight,
23:24and the sous vide went off in the night after we left the kitchen.
23:29It was my risk to do that.
23:31Ah!
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.
23:51She's so f***ing.
23:54Coming in.
24:08How we feeling?
24:09Woo!
24:10For this elimination challenge,
24:12Chris and Alex chose time.
24:14Yesterday, they had three hours to prep.
24:16Katie and I chose money,
24:18and today, we'll have one hour to cook
24:20our finale-worthy dishes.
24:22Let's go.
24:24Well, I just don't have the main component of my dish anymore.
24:30I was going to 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 going to 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,
24:45and I need to cook my clams.
24:47I only have an hour.
24:49I chose money because I can have control
24:52over my ingredients
24:53and 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
25:07and Chinese cooking wine,
25:09but instead of using chicken,
25:11I'm using clams.
25:12Trying to make humble ingredients taste good.
25:15I 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,
25:23and then I deglaze the pan
25:24with a little Chinese Shaoxing cooking wine.
25:26I want them to open up,
25:28and I want the natural clam juices
25:30so that I can extract that
25:32and make my beurre blanc.
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,
25:44there's always a side of sauteed 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.
25:52It's a finale plate.
25:58I 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
26:13or won cooking competitions,
26:14but 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,
26:23but I want my voice to be heard at the top.
26:28Hi, 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 Solomon Mason.
26:37Pleasure.
26:38And a man who needs no introduction.
26:40Of course not.
26:41Chef Danielle Balud.
26:42Sonana, 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 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,
27:01I did a little kohlrabi roll
27:03to finish off just a hint of caviar.
27:06Thank you.
27:07Thank you, Katie.
27:08Thank you, Katie.
27:08Thank 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.
27:26It 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.
27:37One of my favorite components was the kohlrabi roll.
27:39I thought that that was the most relief I got on the dish
27:42from all the protein.
27:43Do you see money on the plate?
27:44No, I don't see money on the plate at all.
27:47There's nothing on the plate
27:48in 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.
27:59This porcini jus itself took me three hours to make.
28:04Choosing time over money was a good call.
28:06This is super flavorful.
28:08Along with the PTVA,
28:09I made chicken kromeskis.
28:11Kromeski is like a croquette.
28:14It's gonna be the nice crispy elements.
28:16That'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
28:23is definitely a finale-worthy dish.
28:25I'm super excited to serve this.
28:28Thank you.
28:29Wow.
28:30This took some time.
28:31Yeah.
28:31This definitely took some time.
28:32I feel like I'm at Danielle.
28:34Yeah.
28:36Hi, Alex.
28:37Hello, judges.
28:37Hi.
28:38You picked time,
28:39so tell us what you made for us.
28:41I made you a chicken PTVA
28:43with a mushroom duxelle,
28:45and then I have leg meat kromeskis
28:47with some porcini jus.
28:49Please enjoy.
28:50Thank you.
28:50Thank you, chef.
28:51Well done.
28:52Beautiful.
28:52Oh, my God.
28:53Gorgeous.
28:56That is so good.
28:57The execution of the PTVA
28:59is really perfect.
29:01The pork peshi was cooked through,
29:02which is very important
29:03because you don't want
29:04to overcook the chicken,
29:05and I'm crazy about the jus.
29:07Yeah.
29:07We just, we're all drinking it now.
29:09It took the time to roast those bones
29:12and get that caramelization.
29:14The 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
29:21on this plate.
29:22He's taken the humble chicken,
29:23and 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.
29:33Hot coming out.
29:34I need to serve an entire slice
29:36of this focaccia with 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 going to be pork riette
29:50on focaccia with a little carrot
29:51frikka salad on the side.
29:53And I still have some of those
29:54leftover carrots,
29:55so I'm making an elevated
29:57carrot salad.
29:58So I'm going to add, like,
29:59some, like, carrot ribbons
30:01to go with my other carrots
30:02just to try and bulk
30:03the plate up a little bit.
30:05All the components of my dish
30:06are almost exactly
30:08how I wanted them to be,
30:09so I'm happy with how
30:10everything else turned out.
30:14I'm here representing
30:15East Coast chefs.
30:17Our culinary scene
30:18is underappreciated,
30:19so I'm here to win
30:20for myself
30:21and for Nova Scotia.
30:32Hi, Chris.
30:33Hello, judges, chefs.
30:34Welcome.
30:34Hello.
30:35Pleasure, chef.
30:36Pleasure to meet you.
30:37So I made you guys
30:38some fresh-baked focaccia.
30:41We did an overnight ferment,
30:42and then you have
30:42a pork riette.
30:44On the side,
30:44you have a carrot salad
30:45with a little frica
30:46and a carrot caramel.
30:48Thank you, chef.
30:49Of course.
30:50Enjoy.
30:50Thank you.
30:53The focaccia,
30:54to pull that off
30:55in, you know,
30:56four hours of active time
30:57is extremely well-made.
30:59I think it's really fun
31:00all the different ways
31:00he incorporated carrot
31:01into this.
31:02I really love the carrot
31:03caramel with the frica,
31:05which is nice and nutty
31:07and crunchy.
31:08I really think that
31:09everything here
31:09is seasoned fantastically.
31:11The riette is still moist.
31:13It has heaps of flavor,
31:14but just conceptually,
31:15it is a sandwich
31:16and a salad.
31:18Surprised me
31:19to do a riette
31:20and focaccia.
31:21It's all very, very tasty,
31:22but, you know,
31:23where's the star here?
31:24Where's, like,
31:25the main focus?
31:26And I'm just not getting that.
31:29Today, we are making
31:30a beef rocini royale.
31:33It's a big dish.
31:34My take on a beef rocini royale
31:36is layers of indulgent
31:38and rich proteins
31:39all on a plate.
31:40It's one of the best dishes
31:41in the world
31:42that was ever created.
31:43Yeah, we're feeling,
31:44you know,
31:44full of jobs to do.
31:46My stuff is just
31:47really ala minute.
31:48I've chosen money,
31:49but today is all about time.
31:51In order to execute
31:52the beef rocini
31:53to Top Chef Canada level,
31:55this would take
31:55four line cooks.
31:57Crab's gonna go in.
31:58From the snow crab,
32:00being just lightly poached
32:01in butter and lemon
32:02and a little bit of esplet,
32:03the foie gras has to be
32:04perfectly seared
32:05because overcooked foie gras,
32:06there's nothing worse.
32:07These are looking good.
32:09It's really easy
32:10for any of these ingredients
32:11to take a wrong turn.
32:12We better not overcook
32:15the beef.
32:15The best thing about Wagyu
32:17is, like,
32:17it's just so melt
32:18in your mouth.
32:19I just need to build
32:19the quickest, fastest crust on it.
32:21This is so intense.
32:23I can't push
32:24any harder
32:25than I am.
32:32Oh, my God.
32:33If I nail this,
32:36we're gonna be talking about it.
32:41This is definitely money.
32:44A-claw said,
32:45oh, what?
32:48Couldn't stop there.
32:50This is the one-hour
32:51beef rocini royale
32:53with truffle.
32:55So, here I've done
32:56A5 Japanese Wagyu tenderloin.
32:58Spinach, a crostini,
33:00Alaskan king crab,
33:02caviar,
33:02Italian summer truffles,
33:05and then a nice piece
33:06of foie gras.
33:07You know,
33:07if I had to charge
33:08for this dish,
33:0930% food cost,
33:10that's a $650 dish
33:12that you have
33:13in front of you.
33:14I think that's what
33:15I paid at Prime Seafood Cost.
33:17I found out...
33:17Thank you, Paulson.
33:20Thank you.
33:20It feels like a privilege.
33:24That's a very sexy
33:25plate of food.
33:26I think it's so
33:27his personality.
33:28It's indulgent.
33:29It's rich.
33:30It's over the top.
33:31It's fun.
33:31I'm shocked
33:32that he did it
33:32in an hour.
33:33Yeah.
33:34That was choreography
33:34in there.
33:35To put up this plate
33:36like this,
33:36it is a dance
33:37on the line,
33:37and everything
33:38is technically perfect.
33:39That foie gras
33:40is right on the money.
33:42Really moist
33:43and succulent,
33:43but it had
33:44a nice little crust
33:45on it.
33:45This dish
33:46sounded like
33:46a jackpot.
33:50It was just
33:50all coming down
33:51in the plate.
33:51Mm-hmm.
33:52Chefs,
34:12we challenged you
34:13with the ultimate
34:14chef's dilemma,
34:16the luxury of time
34:17versus the privilege
34:18of money.
34:19and today,
34:20you revealed
34:21the benefits
34:21and drawbacks
34:22of both choices.
34:24Two of you
34:24will make it
34:25to the finale
34:26and two of you
34:27will be going home.
34:32Chris,
34:33you had four hours
34:34for your cook.
34:35How did you use it?
34:36I had some pork shoulder
34:39that was going to
34:39sous-vide overnight
34:40and be a more
34:41steaky element,
34:42but my equipment
34:44failed me.
34:45It's my risk I took,
34:47and that's when
34:47I decided to pivot
34:48and make the rillette
34:50the main component
34:51of the dish
34:51and turn my garnish
34:53into more of
34:53a carrot salad.
34:55I was proud
34:56of what I was able
34:57to put my head down
34:57and do today.
35:00Katie,
35:01you chose money,
35:02but you chose
35:03rather humble ingredients.
35:05What was your thinking
35:06on that?
35:07The money to me
35:08really wasn't
35:09to show
35:10that I can
35:10buy expensive ingredients
35:12and put it on the plate.
35:14I chose to put myself
35:16through the challenge
35:17of a one-hour cook time
35:20and still show
35:22my flavors,
35:23my style,
35:24stay authentic,
35:25stay true to myself.
35:28Colson,
35:30was it necessary
35:31to put caviar
35:32on the Rossini?
35:33Was it because
35:34you had a lot
35:35of money to spend
35:37or you really
35:38intended to bring
35:40that layer of flavor?
35:41For me,
35:42it's that little bit
35:42of saltiness,
35:44just going to pair
35:45so nice
35:45with the king crab.
35:46It's the little cherry
35:48on top of just
35:48this amazing dish.
35:50I was happy
35:51with that product
35:51once I put it
35:52onto the plate.
35:55Alex,
35:56the three chefs
35:57beside you
35:57have been top-notch
35:59contestants all season.
36:00Were you worried
36:01that making something
36:02so traditional,
36:03a pétivier
36:03with chicken,
36:05might be outshone
36:06by a more creative
36:07endeavor from some
36:08of your peers?
36:08I know their styles.
36:10I know their high-level
36:11cooking standards.
36:13However,
36:13I was just focused
36:14on my dish
36:15to showcase
36:16my skills.
36:18Danielle,
36:19please tell us
36:20who had the winning dish.
36:22The chef
36:22with the best dish is.
36:25Alex.
36:36Good work.
36:38Thank you so much,
36:39chef.
36:39Wow.
36:40Yeah,
36:40this was really
36:41nerve-wracking.
36:42I had to really
36:43give 1,000%.
36:44Well, Alex,
36:45it was truly classic
36:47and the jus,
36:48it was roasted
36:50to the best flavor.
36:52Thank you, chef.
36:53Congratulations, Alex.
36:54You've earned your spot
36:55in the finale.
36:57I'm feeling incredible.
36:59Super positive feedback
37:00from chef Daniel Bluth.
37:02I'm so happy
37:03I'm going to the finale.
37:05It just gives me goosebumps.
37:11Chris, Katie,
37:13and Colson,
37:14there's only one spot
37:16left in the finale
37:17and two of you
37:18will be eliminated.
37:24Chris,
37:28please pack your knives
37:31and go.
37:36I think I did present
37:39a really good dish
37:40to the judges,
37:41but at the end
37:41of the day,
37:42it wasn't the dish
37:43that I wanted to present.
37:45It is an honor
37:45to be cooking
37:47for you judges,
37:48but also being amongst
37:49these amazing peers.
37:50Katie and Colson,
37:53you can head back
37:54to the locker room
37:55while we make our decision.
37:57Thank you, chefs.
37:59Thanks, Chris.
38:01It's been quite
38:02the journey indeed.
38:03Of course,
38:04it's not how I wanted
38:05it to end for me.
38:06See 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
38:13it to the final four
38:14and I hold my head high.
38:17I'll see you out east.
38:18See you, buddy.
38:19Later, guys.
38:23This is the best
38:24final three chefs
38:26we've ever had
38:27in Top Chef Canada history.
38:28Yeah, for sure.
38:29Impressive.
38:30Well, Alex is in the finale.
38:32Who's going to join him?
38:33Colson or Katie?
38:34Colson made it rain
38:36and I was dancing in it.
38:37It was delicious.
38:39Forget all of the money.
38:40What really made that dish
38:42so successful
38:42was the fact that
38:43the croissant on the foie,
38:45on the beef,
38:46every aspect of that
38:47was almost him
38:48leaning into
38:49as time restriction
38:49to say,
38:50look at how many octopus arms
38:52I can whip out
38:53in a kitchen
38:53to make you believe
38:55I am the top chef.
38:57Katie,
38:58she also had
38:59the same amount of money,
39:00the same amount of time
39:01as Colson
39:01and she chose
39:02to actually make something
39:04a little bit more humble
39:05but true to who she is
39:06as a chef.
39:07My fish was cooked
39:08rather perfectly.
39:09To get the clams right,
39:10to get it all assembled,
39:11to pull that off
39:12at the last minute,
39:13quite expert of her.
39:14she wanted the freedom
39:15to be herself
39:16and she did that.
39:18Are we giving Colson
39:19too much credit
39:20for having his personality
39:21be something that leans
39:22into opulence
39:23that much more easily?
39:25She's really doing
39:26her own thing,
39:26her own style.
39:28Just kind of makes her
39:29like that much more special.
39:31But we also asked them
39:33to give us
39:34money-worthy dish
39:35and Colson did it
39:37and then some.
39:39His technique was amazing.
39:40That was the best
39:41grossini I've ever had.
39:42I don't know if I will
39:43go back to Colson
39:44so often.
39:46For your heart.
39:47I really feel,
39:48I really feel that Katie,
39:50it was just a beautiful,
39:52well-executed,
39:53close to her heart
39:54kind of dish.
39:55I've never had a dish
39:56like she cooked today,
39:57ever.
39:58She's incredibly talented
39:59but do you think
40:00that she should be
40:01one of the final chefs?
40:03It really pains me.
40:04We're going to lose out
40:05on trying
40:06an incredible finale meal
40:07from one of these
40:08two amazing Canadian chefs.
40:11No, I agree with that.
40:31Colson and Katie,
40:33one of you
40:34will be joining Alex
40:35in the finale.
40:37But for one of you,
40:38this is the end
40:39of the line.
40:49Colson.
40:53Congratulations.
40:54You're going
40:55to the finale.
40:57Oh, I'm sorry.
40:59You cook so good.
41:02I'm so proud of you.
41:05Katie, please pack your knives
41:08and go.
41:09Truly, thank you
41:10for the opportunity,
41:11for your time,
41:13your grace,
41:14your knowledge.
41:15It's been one hell of a ride.
41:17Katie, you represented
41:18so many unheard voices
41:20and yet you managed
41:21to find your own voice
41:22in this competition.
41:24You're a really special chef.
41:25It's really been an honor
41:29seeing your journey here.
41:31And this is just going
41:32to be the beginning
41:32for you.
41:34Thank you.
41:36You know, I came on here
41:37to get to know myself,
41:40prove something,
41:40be visible,
41:42and I got more
41:44than I could ask for.
41:46It's an honor.
41:48We're going to miss you, Katie.
41:49Thank you.
41:50It's really heartwarming
41:54to see that
41:55I have made an impact.
42:01This journey was really worth it.
42:04Yeah, I don't regret anything
42:05because I'm going to,
42:06you know, kill it.
42:08I've learned to be loud
42:10with my voice
42:11and be proud of it.
42:13I can't wait to see what's next.
42:16It was amazing.
42:18One last cook.
42:19Cheers to the finale.
42:22Hello, hello.
42:23Oh, oh.
42:24This is your locker room?
42:26Yeah.
42:26What an honor.
42:28Please don't let you
42:29behind the curtains.
42:29Congratulations.
42:30Chef.
42:31Congratulations again.
42:33Thank you very much.
42:34You both spoke
42:34French loudly today
42:37in your cooking.
42:38You're going to go
42:38to the final challenge.
42:40This is incredible,
42:41and I think the judge
42:43are waiting for you.
42:44I am looking forward
42:45to watch it.
42:47May the best chef win.
42:49Good luck.
42:50Thank you, chef.
42:50Thank you, chef.
42:51Thank you.
42:54This is crazy.
42:55Chefs, you made it.
43:12One of you
43:14will be Canada's top chef.
43:17For many,
43:18winning means
43:19the opportunity
43:20to open the restaurant
43:22of their dreams.
43:23So,
43:24for this final challenge,
43:25you're going to do
43:26exactly that.
43:29Chefs,
43:30this is it.
43:31It's Restaurant Wars.
43:33Oh, ho, ho, ho, ho.
43:35Did you think
43:38we'd forget?
43:39There's no way
43:40after everything
43:41we're doing Restaurant Wars.
43:43What's happening?
43:47Yeah,
43:48and then there was two.
43:52Next time
43:53on Top Chef Canada,
43:55every executive chef
43:57needs a strong
43:58and talented team
43:59to support them.
44:00Let's go!
44:00Oh, ho, ho, ho, ho.
44:02There's $100,000
44:03on the line.
44:04This is it.
44:05This is game seven.
44:06I'm one service
44:06away from
44:07becoming Canada's top chef.
44:09That one bite
44:09could win this whole thing.
44:10There's a lot of work
44:12that went into this.
44:13Home room.
44:13You are
44:14Canada's top chef.