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00:00...mature subject matter. Viewer discretion is advised.
00:07Previously on Top Chef Canada.
00:09Here we go, guys!
00:11We want you to create a dish inspired by a family memory.
00:15It's going to be hard for any chef that has to go home on this challenge.
00:19This is what I would dream for a fried chicken dish to be.
00:22This dish is just so smart, and I'm very, very upset that I didn't think about it first.
00:26I love that you showed us your story, but I do think the meat is a little over.
00:33We have a tie. The chefs with the best dishes are Colson and Katie.
00:41Chefs, this is a non-elimination challenge.
00:45What?
00:46It's actually the first ever in Top Chef Canada history.
00:49By far, this is the biggest holy moment.
00:53Now, four chefs are still standing in a battle for the ultimate prize.
00:59$10,000, courtesy of Ninja.
01:02DoorDash delivery for a year.
01:05$10,000 from Premier Protein.
01:07The redesigned Volkswagen Tiguan.
01:10$100,000, courtesy of McCain French Fries.
01:15And the title of Canada's Top Chef.
01:17Oh.
01:32Oh.
01:33Walking in this morning, there's a living room, there's a dining room table.
01:37What are we doing?
01:39Oh.
01:40Oh.
01:41Good morning, chefs.
01:42Good morning.
01:43Good morning.
01:43So you all know that the one thing every great dish needs is great ingredients.
01:51In this quickfire challenge, you're going to have to create a dish delivered with ingredients
01:55from DoorDash, and then deliver it as takeout.
02:00And these groceries are coming by very special delivery.
02:04Oh, boy.
02:04Please welcome the Top Chef Canada judges.
02:09Special delivery.
02:10Oh, my God.
02:14Wow, the judges, they're all here.
02:16Welcome.
02:19What's in there?
02:20To find out which judges' ingredients you'll be using, come pick a knife.
02:24Coulson, you're up first.
02:29David.
02:30I don't want to know what's in that bag, I'll tell you.
02:3318 all over again.
02:34David Zilber and I worked together at Noma.
02:38He was the head of fermentation, and I was an intern for the summer.
02:42He was on a whole other level.
02:43Whatever he's got in there is going to be a bag of tricks.
02:46In here, you've got some Eastern flavors.
02:48Lots of brown, rich, umami.
02:51There's a lot you can do with this.
02:52Trust me.
02:53Great.
02:54Katie.
02:56Me, too.
02:57Oh, my God.
02:59Katie, I hope you like Chinese flavors.
03:02Oh, and I know you do.
03:04I think you kind of won the lottery here.
03:06Very nice.
03:07Chris.
03:08Janet.
03:09Nice one.
03:10The ingredients in my bag, surprise, surprise, Italian.
03:15Alex, that means you have Chef Mark McKeown.
03:18Alex, a lot of traditional, classic items in the bag.
03:21I love it, Chef.
03:22So what are you looking for from our chefs in this challenge?
03:25Delivery food should really be a restaurant experience,
03:29even if I'm eating it in my sweatpants at home.
03:32So make something delicious and craveable
03:34something you want to come back to over and over again.
03:37I hope you're ready to deliver.
03:39Because the chef with the best dish
03:40will win $5,000, courtesy of DoorDash.
03:45Ha, ha, ha.
03:46Here we go.
03:47Okay, let's go.
03:48Me, too.
03:48Let's go.
03:49Oh, I forgot to mention just one major thing.
03:52For this challenge,
03:54your sous chefs will be...
03:56the judges.
03:58Not many chefs can say that they work with Chef Mark
04:04as their sous chef.
04:06If we don't win, I'll pay you the $5,000.
04:09Whoa.
04:10Oh, he said it on camera.
04:12He said it on camera.
04:14Good luck to all of you.
04:15No luck needed.
04:16Oh.
04:18Yes.
04:19Chefs, you'll have 40 minutes on the clock.
04:24And your time starts now.
04:29Go.
04:29Let's go.
04:30Go, go, go, go, go.
04:32Here we go.
04:32Here we go.
04:33Yeah.
04:34What do we have here?
04:36Calabrian chilies.
04:37Love it.
04:38We are cooking with the judges
04:39for the first time in Top Chef Canada history.
04:42It's awesome.
04:43We got linguine, pecorino, garlic, guanciale.
04:46Okay.
04:47It's obvious we're making pasta, Chef.
04:48Let's get the clams opened up.
04:50I'm going to get some water on the stove.
04:52Okay, Chef?
04:53What did he say?
04:55Did he say open the clams?
04:57I didn't even catch my first instruction.
04:59Oh, perfect.
05:00Yeah, yeah.
05:01I'm stoked with this basket, Nijun.
05:03I'm thinking, like, dandan.
05:05That's why I got it!
05:06The stars aligned and put us together.
05:11Dandan noodles, it's just peanut butter,
05:13chili oil, vinegar, soy, and sesame oil.
05:17Uh, yeah.
05:18The dandan sauce has big, bold flavors,
05:22so it needs fresh, crunchy veg.
05:25I get Nijun to dicing my carrots.
05:28She is absolutely killing it.
05:32Oh, I can't ask for better chopping skills.
05:34David and Mark brought their own knives.
05:36I did not,
05:37because I always talk about knife skills in this competition.
05:41So I better do a decent job.
05:42Working beside Chef Mark was a legend.
05:45Really intimidating, however, he's on my side.
05:48Chef Mark's bag, and it has luxurious ingredients.
05:51Some chanterelle mushrooms, fresh meat.
05:54Gorgonzola, amazing.
05:55Yeah.
05:56I decided to make grilled beef, tenderloin, and orzoto.
05:59If you want to start with cooking orzoto,
06:01we're going to make it into orzoto.
06:02Okay, so I'm going to get busy.
06:04Chef Mark, he's a machine.
06:05He's chopping shallots, cooking the mushrooms,
06:09shocking peas.
06:10Peas were not a good idea.
06:11I can really see the intensity in Mark McEwen's eyes.
06:16I can barely see through my glasses.
06:18I have so much sweat on them.
06:20Mark, you rusty?
06:21Nah, it's like riding a bike.
06:22You're going down, McEwen.
06:24Okay, Zilber.
06:2520 minutes.
06:2620 minutes.
06:27Heard.
06:28So, David, you're making the chicken dashi.
06:31Yeah.
06:32David Zilber's bag has funky eastern ingredients.
06:35No shortage of umami, right?
06:36Just like working at Noma.
06:38We are making dashi broth with udon noodles
06:42and a soft-boiled egg.
06:44And how was our eggs?
06:45We got them going?
06:45No, not yet, Chef.
06:46Thank you for reminding me.
06:48Last time David Zilber and I worked together,
06:51he was here and I was here.
06:53But today, I'm in charge.
06:55David is the greatest partner of all time.
06:58Me and David Zilber are back again together.
07:01He's not holding back.
07:03He's, like, wanting to win this just as bad as I do.
07:05Mark, how are your traditional ingredients holding up?
07:08Going down, Zilber.
07:09Going down.
07:11Should I be insulted?
07:12Like, are we not competition?
07:14Me, June, I'm taking you down.
07:17I'm not worried.
07:18I'm dancing, I'm bobbing, I'm cooking Italian food.
07:21How iconic is this,
07:22getting to cook next to Janet Zuccarini?
07:24Woo!
07:25Janet is not a chef by trade.
07:27She's a restaurateur.
07:29But she's opened up multiple restaurants.
07:31So we're making Italian food with Janet.
07:33Fun and very nerve-ragging.
07:35We are making a clam linguine.
07:38Probably the riskiest part of this takeout dish
07:40is nailing the pasta
07:42because the noodles can be overcooked as they sit.
07:46Pasta for delivery has to be a little bit under.
07:48Pasta only al dente on my watch.
07:51We're in it to win it.
07:52Three minutes left, chef.
07:54Woo!
07:55Containers, we've got to get our containers.
07:57Woo!
07:58Okay, right behind, right behind, right behind.
07:59It's time to plate and pack them up for takeout.
08:03Crunch time.
08:03Get in on it, baby.
08:05It's fast-paced.
08:06Everyone is just in game mode.
08:08On here.
08:09Let's go, let's go, let's go.
08:10Oh, yeah, we got hot broth.
08:11I go in with pasta,
08:12you go in with the basil and the cheese.
08:14We won't be chintzy on the cheese.
08:15Never.
08:16This is amazing.
08:18Five, four, three, two, one.
08:22All right, chefs and judges, hands up.
08:25Woo!
08:27Down to the wire.
08:28We're good.
08:32We're good, we're good, we're good, we're good.
08:37Judges, that was so much fun to watch.
08:39The kitchen smells amazing,
08:41so I'm very excited to try the food that you've all made.
08:44Yes, as are we.
08:47Jordan!
08:48Hey!
08:48Hey!
08:48Hi!
08:49Hi!
08:49So tell us what you made.
08:53So, um, it's a little dandan noodles with rice noodles.
08:56There's a peanut sauce with char-grilled prawns,
08:59and then we have crispy fried eggs.
09:01And then on the side, pickled carrots and smashed cucumbers.
09:05And how was it working with me, June?
09:06Oh, it was such a joy.
09:08I want to cook with you every day.
09:09Aw, that's so sweet.
09:11Thank you, Katie.
09:12Thank you, guys.
09:14Mmm.
09:15Oh, my gosh.
09:17I absolutely love the sauce.
09:18It's good cold, it's good warm.
09:20You would eat this anyway.
09:21I think the base flavors are really fantastic.
09:24Lots of umami.
09:25For takeout food,
09:26this is what I'm going to order two times a week.
09:28It's really good.
09:29I hate to admit it.
09:30Oh, my God, I love this.
09:32And whoever cut the carrots, like, perfect.
09:34Me!
09:35Wow.
09:35Me!
09:36I did that.
09:39Come in, please.
09:40Ciao, ciao.
09:42Ciao.
09:42Hello.
09:43Bienvenuto.
09:44Please tell us what you are delivering to us.
09:46Absolutely.
09:46So you guys have a little classic Italian meal here.
09:50You have a clam rosé pasta.
09:53And on the side, you have a rapini loaded with Calabrian chilis, garlic, and pecorino as well.
09:59Smells good.
10:00All right.
10:00Thank you, Chris.
10:01Enjoy.
10:02The clams are cooked really well.
10:04All that beautiful clam juice is in the sauce.
10:06You can feel it and taste it.
10:08I think the dish is tasty.
10:09And then you kind of have a nice bitterness coming from the rapini.
10:12Well, it's a classic.
10:13So, Janet, now you're trying your pasta.
10:15How are you feeling?
10:16Typically, linguine alla bongole, you might not add cream to it.
10:19This has cream and cheese, but it's got some really good flavors.
10:22It's maybe just a little bit muted, but it is really good.
10:25Another great dish.
10:26I'm ready for more.
10:27Me too.
10:29You may enter.
10:31Hello, everyone.
10:32Hi, Alex.
10:32Hello.
10:33Hi, Alex.
10:34Welcome to my humble abode.
10:36So, today we have beef tenderloin with roasted potatoes and risotto, and then our radicchio
10:42spinach salad.
10:44Beautiful.
10:44Enjoy.
10:45Bye.
10:47This is very luxurious.
10:50It's cooked perfectly.
10:51It traveled well.
10:52This feels very McEwen.
10:53Everything was done really well.
10:54I didn't expect, like, the tenderloin to come out like that.
10:57It is cooked perfectly, and the potatoes, just a crunch flavor and saltiness.
11:01They're so good.
11:02I also like the peas.
11:03Like, the peas didn't overcook.
11:05Shucking peas under pressure, it's not fun.
11:08I saw.
11:11Come in, please.
11:12Delivery's here.
11:13You guys ordered from Zilbs and Cole tonight.
11:17So, today we have chicken dashi to pour over your udon noodles.
11:22In the udon noodle, you have some nori, some grilled, sprody cauliflower, and then a lightly
11:27poached egg.
11:28What was it like working with Zilber?
11:30I could see his competitive face was on.
11:32Yeah, he was all business.
11:34Thank you, Chef.
11:35No problem.
11:36Perfect cook on the egg.
11:37Thank you, Chef.
11:38I was worried about that.
11:39Perfect cook.
11:40The broth is my absolute favorite.
11:42It's so well-balanced, rich and umami.
11:45I actually really love the charred bits I'm getting from the cauliflower.
11:48It adds that kind of bitter element to it, too.
11:51My cauliflower is just really burnt, though.
11:54I think it's on purpose.
11:55But that's, like, a little bit more than I would probably do, I would say.
12:00This is gonna be really frickin' hard.
12:01Oh, my God.
12:02I know.
12:02Every dish could be in a restaurant right now.
12:04I agree.
12:05For sure.
12:11Chefs, you all did an incredible job with this takeout challenge.
12:14All of you delivered, but only one of you can take home the cash.
12:18And the chef with the best delivery dish is...
12:30The Top Chef Canada Small Appliances are brought to you in part by Ninja.
12:40The chef with the best delivery dish is...
12:45Katie.
12:49Yay!
12:50Oh, my God!
12:52Hey, ha!
12:53We did it, Mijun.
12:55That's awesome.
12:56Oh, my God.
12:57Oh, yay!
12:58Is this your third quickfire win?
13:00Yes, it is.
13:01Go, girl.
13:02You've won a $5,000 cash prize, courtesy of DoorDash.
13:06That's cool.
13:07Nice.
13:08So happy.
13:10Dinner's on me.
13:11No limits, Mijun.
13:13I think it was the cutting of the carrot.
13:15When I saw the knife skills, I really started to sweat.
13:24For chefs, time is money.
13:26Every day in your restaurants, you have to make calculated decisions.
13:30Around budgets, resources, and the time it takes to execute a perfect dish.
13:36So, in this challenge, we want you to create a dish using either time or money.
13:45For the chefs who choose time, you'll have all the time in the world.
13:49Four total hours to prep your dishes.
13:53You'll be working with these ingredients that all need time to build flavor.
13:57No access to anything else in this kitchen.
14:00These ingredients may require a little extra attention and love, but what you can coax out of them is maybe something money can't buy.
14:07If you choose money, you'll get to shop for ingredients at McEwen Fine Foods, where you'll have $2,500 to spend.
14:16But you'll only have one hour to cook your dish.
14:22Chef, you won't have a lot of time, but you'll have enough money to pull the ingredients together to pull off a spectacular plate.
14:31But just remember, great ingredients don't guarantee a great dish.
14:34You have to execute at a really high level and quickly.
14:39Yep, got it.
14:41You're going to be cooking and serving your dishes at the historic Harbor 60, Toronto.
14:47And joining us at the table will be a very special guest.
14:50The man behind Montreal's Maison Boulud and Café Boulud in Toronto, Chef Danielle Boulud.
14:58Okay.
14:59Oh, I instantly got goosebumps, but I don't know about these guys.
15:02He's a legend.
15:04It's going to be really hard to cook for him tomorrow, but I would love nothing more than to impress him.
15:09If I got to even shake Danielle Boulud's hand, that would be a moment that I never forget.
15:13The stakes are higher than ever.
15:16This is the last elimination challenge before the finale.
15:20Four of you are cooking, but only two of you will make it to the finale.
15:25And two of you will be eliminated.
15:28I knew it.
15:29This is the final battle.
15:31Two are gone, and the next two, one of those is going to be Top Chef.
15:35This is the biggest boss that we've seen so far.
15:38To determine which two of you will be working with time, and which two of you will be working with money.
15:44Well, that's up to you.
15:48No.
15:49If you can't all agree, we're going to be pulling knives to determine your fate.
15:52You have five minutes starting now.
15:54Is there anyone who wants to take money?
16:03There's all good ingredients here.
16:06I think I'll go money.
16:09You don't have to buy all the expensive ingredients.
16:11Like, just, like, cook good in one hour.
16:14One hour is less time, but at least I can go choose the ingredients.
16:20I will have more control.
16:22One hour on site is definitely tough.
16:25I would love time.
16:26Yeah, time for sure.
16:27I would love time.
16:28Well, that's three times.
16:29You have 25 seconds left to decide.
16:36I don't feel fast enough and confident enough to be able to do an hour.
16:40I don't think I would change my mind.
16:42I would take it to a knife draw if I had to.
16:53Okay, whatever.
16:54I'll take the money.
16:56Are you sure?
16:57Yeah.
16:58Initially, I didn't want money.
16:59I wanted time.
17:01Could be the death, you know?
17:02Yeah, could be the death of us.
17:04Kiss of death.
17:05It's a bet, and hopefully it pays off.
17:08The categories are locked.
17:09Alex and Chris, you've got time.
17:12And Coulson and Katie, you've got money.
17:15Best of luck, chefs.
17:17Thank you, chef.
17:23Let's go, dude.
17:25For this elimination challenge, we have to create a dish with the constraints,
17:29of time or money.
17:31Alex and Chris have three hours to prep today, plus one hour tomorrow.
17:36There's no prep when you pick money, and you only get one hour to cook.
17:40I got 2,500 bucks.
17:43This is more money than we've ever spent.
17:46For me, like, I can go for big flavors in a short amount of time.
17:51I've won the most quick fire challenges in Top Chef Canada kitchen, and so I guess that
17:55it kind of says that I can cook in a short amount of time.
17:58I'm ready.
17:59I'm ready.
18:00Plenty of money.
18:01Plenty of money.
18:05Prost.
18:05Back.
18:06Let's push.
18:07Yeah.
18:09Feels really weird.
18:10Just me and Chris cooking.
18:11I chose time over money because my dish requires a lot of technique, so I need the full three-hour
18:19prep today.
18:21I'm going to build my dish packed with umami.
18:24I'm making chicken pt-vier.
18:27Pt-vier is like a Wellington.
18:29It's a very classic French dish.
18:31It takes so much technique and time to make because you're layering different ingredients.
18:38Sous vide, chicken breast, mushroom doxel, cabbage encased in paedo.
18:45I'm pretty confident that this will turn out really nice.
18:48Chris, what are you making?
18:49I'm going to make a slow-cooked pork shoulder.
18:52I know that with the time frame, I can transform this pork shoulder into something really special.
18:58So I'm going to sous vide my pork shoulder overnight, and it's going to be the real steaky element to my plate.
19:06So I'm putting my pork roast into my sous vide bag so I can get it sous vide-ing overnight.
19:12Pork is often really good with a sweet element.
19:16So I'm making a carrot caramel using carrot juice.
19:20I hope you like carrots.
19:21This dish will get me a spot in the finale because I'm utilizing my time.
19:27I think very wisely.
19:29Some carrots treated with care.
19:31Carrots.
19:33You can cut that if you want.
19:35To go with the pt-vier, I'll make some porcini choux.
19:39It's porcini mushrooms flavored with some chicken stock.
19:42I'm going to make some nice chicken stock.
19:44I'm putting lots of chicken feed into my pressure cooker.
19:48Even though there's not too much meat on the feet, you can extract so much nice flavors out of the bones and feet, which will give my porcini choux death.
19:58Yes.
19:58You can't buy time with money.
20:00Time is umami.
20:02Can I look at this 200-gram tin of caviar, please?
20:05Katie and I, we got $2,500 to spend.
20:09Yeah, how much is it?
20:11Uh, $7.25.
20:12Yeah, that's the good stuff.
20:14Money wasn't my first choice.
20:15So, I think, what is the most outrageous dish that I could think of?
20:20I'm doing like a beef rosini, so I just need like a thinner steak that we're just going to cut in half.
20:25A beef rosini is a real classic French elegant luxe over-the-top dish.
20:32Foie gras on steak.
20:34This is taking the challenge to the extreme.
20:37I'm layering mine with A5 Japanese Wagyu.
20:40The foie gras.
20:43King crab leg.
20:45Caviar.
20:47Truffle.
20:48I can spend money fast, and I'm good at it.
20:52We got $1,850 just with eight items.
20:56All right.
20:57I need 10 two-ounce portions.
21:01I'm making seared sea bass with drunken clams.
21:05I'm actually not spending too much money, to be honest.
21:08I don't need no foie.
21:09I don't need no dry-aged meat or anything like that.
21:11I chose money because I would rather have control over the choice of my ingredients and use the money to purchase exactly what I need.
21:21I'm confident that I can execute like big flavors in a shorter amount of time.
21:26I'm just going to stay true to what I'm good at and what I know, and make sure that gets me to the finale.
21:32Hope that takes me to the top.
21:39Alex, we've got an hour and a half, man.
21:41Hour and a half?
21:41Wait.
21:42Well, my pork is in the sous vide, and I'm also going to be doing pork confit turned into a rillette.
21:48Slow and steady.
21:49You confit the pork shoulder, and then after it's nice and tender, take it out of the fat and shred it up, adding vinegar, some of that fat that it was cooked in, and seasonings to turn it into a rillette.
22:01Another way I want to utilize my time is making focaccia that I'm fermenting in the fridge overnight.
22:06Every 30 minutes or so, I'm going to give it a stretch and fold right until the last second.
22:10It's fatty pork on fatty bread.
22:12I mean, it's going to be delicious.
22:14Do you have any extra time?
22:16Yep, take everything.
22:17You've got extra time?
22:19Was that a joke?
22:2245 minutes, Chris.
22:23Heard.
22:24So now I have my chicken breast sous vide ready to build my PTVA.
22:29First layer, cabbage, and then mushroom duxelles, chicken breast, and then I roll everything together so that it's nice and tight.
22:38And finally, I take my pie dough and encase it.
22:42It is risky to serve to Chef Daniel Bluth, for sure.
22:45Cooking this very iconic French dish for Chef Daniel Bluth is crazy.
22:51I want to go fancier.
22:52I've had enough time.
22:53It's so close to finale.
22:56It has to be perfect.
22:59Oh, I took my sugar.
23:00During my three-hour prep cook yesterday, I left the pork shoulder sous vide-ing overnight, and the sous vide went off in the night after we left the kitchen.
23:24It was my risk to do that.
23:25I can't use my pork.
23:29It is completely raw.
23:32I thought about, I don't know, just not even cooking almost because my whole dish was based around this pork.
23:39I don't have a dish, and I need to somehow pivot, and I don't have many more ingredients left.
23:45Jesus.
23:47Coming in.
24:03How are we feeling?
24:04Woo!
24:05For this elimination challenge, Chris and Alex chose time.
24:09Yesterday, they had three hours to prep.
24:11Katie and I chose money, and today, we'll have one hour to cook our finale-worthy dishes.
24:17Let's go.
24:20Well, I just don't have the main component of my dish anymore.
24:25I was going to make a pork rillette on procasha to go with my pork shoulder, but I no longer have pork shoulder, so I'm going to try and make it into the main component of my dish.
24:34This is my main dish now, so it has to be perfect.
24:38I need to make sauce, and I need to cook my clams.
24:43I only have an hour.
24:43I chose money because I can have control over my ingredients and cook well in one hour, but still be on the money with flavor.
24:53Kind of making, like, a drunken clam situation.
24:56I'm basing my dish off of one of my favorite dishes growing up.
25:00It's called drunken chicken.
25:01It's, like, poached chicken and Chinese cooking wine, but instead of using chicken, I'm using clams.
25:07Trying to make humble ingredients taste good.
25:10I need to get these clams drunk.
25:12So I take scallions and ginger, then a little bit of black bean, and then I throw in my clams, and then I deglaze the pan with a little Chinese Shaoxing cooking wine.
25:22I want them to open up, and I want the natural clam juices so that I can extract that and make my beurre blanc.
25:29I really want that sauce to be rich in clams and the cooking wine flavor.
25:35These are my spinach, crab, and kohlrabi rolls.
25:38In Chinese cuisine, there's always a side of sauteed greens, so I'm going to make a spinach and kohlrabi roll with a big dollop of caviar.
25:46That's my little money piece.
25:47It's a finale plate.
25:49I have to focus on plating.
25:57All four of us are extremely talented chefs.
26:00If I compare myself on paper to them, I haven't worked in many restaurants around the world.
26:06I haven't been to Europe or won cooking competitions, but I've won the most challenges in this competition.
26:13I don't think the other chefs realize what a tough competitor I would be,
26:17but I want my voice to be heard at the top.
26:24Hi, Katie.
26:25Hi.
26:26Let me introduce you to the guests at our table today.
26:28The executive chef here at Harbor 60, Chef Solomon Mason.
26:32Pleasure.
26:33And a man who needs no introduction.
26:35Of course not.
26:36Chef Danielle Balud.
26:37It's an honor, Chef.
26:38Pleased to meet you, kitchen.
26:39Pleased to meet you.
26:40I chose money, so I was playing around with drunken clams, so I'm not sure if you guys have had drunken chicken before.
26:47So I did like a drunken clams situation here with seared sea bass with some black bean sauce and a beurre blanc made with the clam jus.
26:55And then on the side, I did a little kohlrabi roll, and to finish off, just a hint of caviar.
27:02Thank you, Katie.
27:03Thank you, Katie.
27:06I love her creativity.
27:07She's taking like a Cantonese black bean clams, and then you have your drunken chicken, which you see more in like Shanghai.
27:14And these clams are just so sweet and juicy and delicious.
27:19Her cook on the sea bass is perfect.
27:21It has a nice crust to it, but it's super moist inside.
27:24I'm French, and I love sauce.
27:26The time she spent on making those sauce, the beurre blanc with the clams was very good.
27:32One of my favorite components was the kohlrabi roll.
27:34I thought that that was the most relief I got on the dish from all the protein.
27:38Do you see money on the plate?
27:39No, I don't see money on the plate at all.
27:41There's nothing on the plate in terms of the extreme luxury side that we talked about.
27:47The caviar gets a bit lost in the plate.
27:49She went for her comfort zone.
27:54This porcini jus itself took me three hours to make.
27:59Choosing time over money was a good call because it's super flavorful.
28:03Along with the PTVA, I made chicken kromeski.
28:06Kromeski is like a croquette.
28:09It's going to be the nice crispy element.
28:10That's going to be really good.
28:12My PTVA is nice and juicy.
28:14I want to make it into top two, and I think that my dish is definitely a finale-worthy dish.
28:20I'm super excited to serve this.
28:24Wow.
28:25This took some time.
28:26This took some time.
28:27I feel like I met Danielle.
28:28Yeah.
28:31Hi, Alex.
28:32Hello, judges.
28:32Hi.
28:33You picked time, so tell us what you made for us.
28:36I made you a chicken PTVA with a mushroom duxelles, and then I have leg meat kromeski with some porcini jus.
28:44Please enjoy.
28:45Thank you, chef.
28:46Well done.
28:47Beautiful.
28:47Oh, my God.
28:49Gorgeous.
28:50That is so good.
28:52The execution of the PTVA is really perfect.
28:56The porc-feshwi was cooked through, which is very important because you don't want to overcook the chicken, and I'm crazy about the jus.
29:02Yeah.
29:02We just, we're all drinking it now.
29:04It took the time to roast those bones and get that caramelization.
29:09The kromeski is so crispy.
29:11It's not oily.
29:11It's fluffy.
29:12It's soft.
29:13There's so many textures.
29:14Alex just did a master class on this plate.
29:16He's taken the humble chicken, and everything has flavor.
29:20That's about as good as chicken gets.
29:22This is fantastic.
29:23This is exactly what we wanted to see.
29:25Yeah.
29:28Hot coming out.
29:30I need to serve an entire slice of this focaccia with way more riette because this is my plate now.
29:35So the focaccia better turn out.
29:39Look at that.
29:40Beauty.
29:41Oh, nice bread.
29:42Thanks.
29:42So it's now going to be pork riette on focaccia with a little carrot frikka salad on the side.
29:48And I still have some of those leftover carrots, so I'm making an elevated carrot salad.
29:53So I'm going to add, like, some, like, carrot ribbons to go with my other carrots just to try and bulk the plate up a little bit.
30:00All the components of my dish are almost exactly how I wanted them to be, so I'm happy with how everything else turned out.
30:06I'm here representing East Coast chefs.
30:11Our culinary scene is underappreciated, so I'm here to win for myself and for Nova Scotia.
30:18Hi, Chris.
30:28Hello, judges, chefs.
30:29Oh, welcome.
30:29Hello.
30:30Pleasure, chef.
30:31Pleasure to meet you.
30:32So I made you guys some fresh baked focaccia.
30:36We did an overnight ferment.
30:37And then you have a pork riette.
30:39On the side, you have a carrot salad with a little frikka and a carrot caramel.
30:43Thank you, chef.
30:44Of course.
30:45Enjoy.
30:45The focaccia, to pull that off in, you know, four hours of active time is extremely well-made.
30:54I think it's really fun all the different ways he incorporated carrot into this.
30:57I really love the carrot caramel with the frikka, which is nice and nutty and crunchy.
31:03I really think that everything here is seasoned fantastically.
31:06The riette is still moist.
31:08It has heaps of flavor.
31:09But just conceptually, it is a sandwich in a salad.
31:12It surprised me to do a riette and focaccia.
31:16It's all very, very tasty.
31:17But, you know, where's the star here?
31:19Where's, like, the main focus?
31:21And I'm just not getting that.
31:24Today, we are making a beef rosini royale.
31:28It's a big dish.
31:29My take on a beef rosini royale is layers of indulgent and rich proteins all on a plate.
31:35It's one of the best dishes in the world that was ever created.
31:38Yeah, we're feeling, you know, full of jobs to do.
31:41My stuff is just really a la minute.
31:43I've chosen money, but today is all about time.
31:46In order to execute the beef rosini to Top Chef Canada level, this would take four line cooks.
31:52Crab's going to go in.
31:53From the snow crab being just lightly poached in butter and lemon and a little bit of esplet,
31:58the foie gras has to be perfectly seared because overcooked foie gras, there's nothing worse.
32:02These are looking good.
32:04It's really easy for any of these ingredients to take a wrong turn.
32:07We better not overcook the beef.
32:10The best thing about Wagyu is, like, it's just so melt in your mouth.
32:13I just need to build the quickest, fastest crust on it.
32:17This is so intense.
32:18I can't push any harder than I am.
32:22Oh, my God.
32:29If I nail this, people are going to be talking about it.
32:36This is definitely money.
32:39Hey, cool.
32:40Oh, wow.
32:43Couldn't stop there.
32:44This is the one-hour beef rosini royale with truffle.
32:49So, here I've done A5 Japanese Wagyu tenderloin.
32:53Spinach, a crostini, Alaskan king crab, caviar, Italian summer truffles, and then a nice piece of foie gras.
33:02You know, if I had to charge for this dish, 30% food cost, that's a $650 dish that you have in front of you.
33:09I think that's what I paid at Prime Seafood Palace.
33:12I found out it.
33:13Thank you, Paulson.
33:15It feels like a privilege.
33:16That's a very sexy plate of food.
33:21I think it's so his personality.
33:23It's indulgent.
33:24It's rich.
33:25It's over the top.
33:26It's fun.
33:26I was shocked that he did it in an hour.
33:28Yeah.
33:29That was choreography in there.
33:30To put up this plate like this, it is a dance on the line.
33:32And everything is technically perfect.
33:34Yeah.
33:34That foie gras is right on the money.
33:36Really moist and succulent, but it had a nice little crust on it.
33:40This dish sounded like a jackpot.
33:44It was just all coming down in the plate.
34:06Chefs, we challenged you with the ultimate chef's dilemma.
34:11The luxury of time versus the privilege of money.
34:15And today you revealed the benefits and drawbacks of both choices.
34:19Two of you will make it to the finale.
34:21And two of you will be going home.
34:27Chris, you had four hours for your cook.
34:30How did you use it?
34:32I had some pork shoulder that was going to sous vide overnight
34:35and be a more steaky element.
34:38But my equipment failed me.
34:40It's my risk I took.
34:42And that's when I decided to pivot and make the rillette
34:45the main component of the dish
34:46and turn my garnish into more of a carrot salad.
34:50I was proud of what I was able to put my head down and do today.
34:55Katie, you chose money, but you chose rather humble ingredients.
35:00What was your thinking on that?
35:02The money to me really wasn't to show
35:05that I can buy expensive ingredients and put it on the plate.
35:09I chose to put myself through the challenge of a one-hour cook time
35:15and still show my flavors, my style,
35:19stay authentic, stay true to myself.
35:21Colson, was it necessary to put caviar on the Rossini?
35:28Was it because you had a lot of money to spend
35:32or you really intended to bring that layer of flavor?
35:36For me, it's that little bit of saltiness,
35:39just going to pair so nice with the king crab.
35:41It's the little cherry on top of just this amazing dish.
35:45I was happy with that product once I put it onto the plate.
35:48Alex, the three chefs beside you
35:52have been top-notch contestants all season.
35:55Were you worried that making something so traditional,
35:58a pétit vie, with chicken,
36:00might be outshown by a more creative endeavor
36:02from some of your peers?
36:03I know their styles.
36:05I know their high-level cooking standards.
36:08However, I was just focused on my dish
36:10to showcase my skills.
36:13Danielle, please tell us who had the winning dish.
36:17The chef with the best dish is...
36:24Alex.
36:31Good work.
36:33Thank you so much, chef.
36:34Wow.
36:35Yeah, this was really nerve-wracking.
36:37I had to really give 1,000%.
36:40Well, Alex, it was truly classic.
36:43And the jus, it was roasted to the best flavor.
36:46Thank you, chef.
36:47Congratulations, Alex.
36:49You've earned your spot in the finale.
36:52I'm feeling incredible.
36:54Super positive feedback from chef Daniel Bluth.
36:57I'm so happy I'm going to the finale.
37:00It just gives me goosebumps.
37:01Chris, Katie, and Coulson, there's only one spot left
37:11in the finale, and two of you will be eliminated.
37:14Chris, please pack your knives and go.
37:31I think I did present a really good dish to the judges,
37:36but at the end of the day,
37:37it wasn't the dish that I wanted to present.
37:39It is an honor to be cooking for you judges,
37:43but also being amongst these amazing peers.
37:46Katie and Coulson,
37:48you can head back to the locker room
37:50while we make our decision.
37:52Thank you, chefs.
37:54Thanks, Chris.
37:56It's been quite the journey indeed.
37:58Of course, it's not how I wanted it to end for me.
38:01See you later, guys.
38:02Yeah, man.
38:03Yeah, one last one.
38:04Thanks, guys.
38:05Very proud of you, man.
38:07I'm happy to have made it to the final four,
38:09and I hold my head high.
38:12I'll see you out east.
38:13See you, buddy.
38:14Later, guys.
38:18This is the best final three chefs
38:21we've ever had in Top Chef Canada history.
38:23Yeah.
38:24For sure.
38:24Impressive.
38:25Well, Alex is in the finale.
38:27Who's going to join him?
38:28Coulson or Katie?
38:29Coulson made it rain, and I was dancing in it.
38:32It was delicious.
38:33Forget all of the money.
38:35What really made that dish so successful
38:37was the fact that the croissant on the foie,
38:40on the beef, every aspect of that
38:42was almost him leaning into his time restriction
38:44to say, look at how many octopus arms
38:47I can whip out in a kitchen
38:48to make you believe I am the top chef.
38:52Katie, she also had the same amount of money,
38:55the same amount of time as Coulson,
38:57and she chose to actually make something
38:59a little bit more humble,
39:00but true to who she is as a chef.
39:02My fish was cooked rather perfectly.
39:04To get the clams right, to get it all assembled,
39:06to pull that off at the last minute,
39:08quite expert of her.
39:09She wanted the freedom to be herself,
39:11and she did that.
39:13Are we giving Coulson too much credit
39:15for having his personality be something
39:16that leans into opulence that much more easily?
39:20She's really doing her own thing,
39:22her own style.
39:23Just kind of makes her, like,
39:25that much more special.
39:26But we also asked them
39:28to give us money-worthy dish,
39:31and Coulson did it and then some.
39:34His technique was amazing.
39:35That was the best brosini I've ever had.
39:37I don't know if I will go back to Coulson so often.
39:41For your heart.
39:42I really feel, I really feel that Katie,
39:45it was just a beautiful,
39:47well-executed, close to her heart kind of dish.
39:50I've never had a dish like she cooked today, ever.
39:53She's incredibly talented,
39:54but do you think that she should be
39:56one of the final chefs?
39:58It really pains me.
39:59We're gonna lose out on trying
40:01an incredible finale meal
40:02from one of these two amazing Canadian chefs.
40:06No, I agree with that.
40:06Coulson and Katie,
40:28one of you will be joining Alex in the finale.
40:32But for one of you,
40:33this is the end of the line.
40:35Coulson,
40:45congratulations.
40:49You're going to the finale.
40:52Oh, I'm sorry.
40:56You took so good.
40:58I'm so proud of you.
41:01Katie,
41:01please pack your knives and go.
41:04Truly, thank you for the opportunity,
41:06for your time, your grace, your knowledge.
41:10It's been one hell of a ride.
41:12Katie, you represented so many unheard voices,
41:15and yet you managed to find your own voice
41:17in this competition.
41:19You're a really special chef.
41:20It's really been an honor seeing your journey here.
41:26And this is just going to be the beginning for you.
41:30You know, I came on here to get to know myself,
41:35prove something, be visible,
41:37and I got more than I could ask for.
41:41It's an honor.
41:43We're going to miss you, Katie.
41:45It's really heartwarming
41:49to see that I have made an impact.
41:56This journey was really worth it.
41:59Yeah, I don't regret anything.
42:00You guys are going to, you know, kill it.
42:03I've learned to be loud with my voice
42:06and be proud of it.
42:08I can't wait to see what's next.
42:11It was amazing.
42:12One last cook.
42:15Cheers to the finale.
42:17Hello, hello.
42:19Oh, this is your locker room?
42:21Yeah.
42:21What an honor.
42:23Please don't let behind the curtains.
42:24Congratulations.
42:25Chef.
42:26Congratulations again.
42:28Thank you very much.
42:29You both spoke French loudly today in your cooking.
42:33You're going to go to the final challenge.
42:35This is incredible,
42:36and I think the judge, I'm waiting for you.
42:38I am looking forward to watch it.
42:42May the best chef win.
42:44Good luck.
42:45Thank you, chef.
42:45Thank you, chef.
42:49This is crazy.
42:50Chefs, you made it.
43:06One of you will be Canada's top chef.
43:12For many, winning means the opportunity
43:15to open the restaurant of their dreams.
43:18So for this final challenge,
43:21you're going to do exactly that.
43:24Chefs, this is it.
43:26It's Restaurant Wars.
43:27Did you think we'd forget?
43:34There's no way.
43:35After everything, we're doing Restaurant Wars.
43:39What's happening?
43:42Yeah, and then there was two.
43:47Next time on Top Chef Canada,
43:50every executive chef needs a strong and talented team
43:54to support them.
43:55Let's go.
43:57There's $100,000 on the line.
43:59This is it.
44:00This is game seven.
44:01I'm one service away from becoming Canada's top chef.
44:04That one bite could win this whole thing.
44:06There's a lot of work that went into this.
44:08Home run.
44:08You are Canada's top chef.
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