- 6 minutes ago
Category
📺
TVTranscript
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.
01:31Oh.
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, chef.
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.
02:07Special delivery.
02:11Oh, my God.
02:14Wow, the judges, they're all here.
02:16Welcome.
02:18Hi, thank you.
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.
02:3218 all over again.
02:35David 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.
02:53Katie.
02:56Me, too.
02:57Oh, my God.
02:58Katie, I hope you like Chinese flavors, 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, even if I'm eating it in my sweatpants at home.
03:31So make something delicious and craveable something you want to come back to over and over again.
03:37I hope you're ready to deliver, because the Chef with the Best Dish will win $5,000, courtesy of DoorDash.
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.
03:51For this challenge, your sous chefs will be the judges.
04:01Not many chefs can say that they work with Chef Mark as their sous chef.
04:06If we don't win, I'll pay you the $5,000.
04:09Oh.
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.
04:17Oh.
04:18Yes.
04:21Chefs, you'll have 40 minutes on the clock.
04:24And your time starts now.
04:29Let's go.
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 for the first time in Top Chef Canada history.
04:42It's awesome.
04:42We got linguine, pecorino, garlic, guanciale.
04:46Okay.
04:47It's obvious.
04:47We'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 it.
04:57My first instruction.
04:59Wow, right?
05:00Oh, 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.
05:09Dandan noodles, it's just peanut butter, chili oil, vinegar, soy, and sesame oil.
05:17Uh, yeah.
05:19The dandan sauce has big, bold flavors, so it needs fresh, crunchy veg.
05:24I get Nijun to dice 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.
05:35I did not, because I always talk about knife skills in this competition, so I better do
05:41a decent job.
05:43Working beside Chef Mark was a legend.
05:45Really intimidating, however, he's on my side.
05:49Chef Mark's bag, and it has luxurious ingredients.
05:52Some 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, we're going to make it into orzoto.
06:02Okay, so I'm going to get busy.
06:03Chef Mark, he's a machine.
06:05He's chopping shallots, cooking the mushrooms, chucking peas.
06:10Peas were not a good idea.
06:12I 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 and a soft-boiled bag.
06:44And how was our eggs?
06:44We got them going?
06:46No, not yet, Chef.
06:46Thank you for reminding me.
06:48Last time David Zilber and I worked together, he was here and I was here.
06:52But 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?
07:14Mejun, 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, getting to cook next to Janet Zuccherini?
07:24Woo!
07:25Janet is not a chef by trade.
07:27She's a restaurateur.
07:28But 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 is 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, you go in with the basil and the cheese.
08:14We won't be chintzy on the cheese.
08:15Never.
08:15This is amazing.
08:18Five, four, three, two, one.
08:22All right, chefs and judges, hands up.
08:25Woo!
08:27Down to the wire.
08:31We're good.
08:32We're good, we're good, we're good, we're good.
08:36Judges, that was so much fun to watch.
08:39The kitchen smells amazing, so I'm very excited to try the food that you've all made.
08:44Yes, as are we.
08:47Jordans!
08:47Hey!
08:48Yay!
08:48Hi!
08:51So 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, uh, 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, uh, 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.
09:16Oh, my gosh.
09:17I absolutely love the sauce.
09:19It'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, this 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!
09:35Yay!
09:35Me!
09:36I did that.
09:39Come in, please.
09:40Ciao, ciao.
09:42Ciao.
09:42Hello.
09:43Ciao.
09:43Bienvenuto.
09:44Please tell us what you are delivering to us.
09:46Absolutely.
09:47So 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, thank 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.
10:30Hello, 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.
10:46This 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.
11:21In 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's 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, I know.
12:02Every dish could be in a restaurant right now.
12:04I agree.
12:04For 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.
12:35The chef with the best delivery dish is...
12:48Katie.
12:49Yay!
12:50Oh, my God!
12:52Hey-haw!
12:53Good job!
12:54We did it, Mijun!
12:55Yes!
12:56Oh, my God!
12:57Yay!
12:58Is this your third quick-fire 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.
13:18For chefs, time is money.
13:27Every day in your restaurants, you have to make calculated decisions around budgets, resources,
13:32and 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.
13:43For the chefs who choose time, you'll have all the time in the world, four total hours
13:51to prep your dishes.
13:52You'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
14:05of them is maybe something money can't buy.
14:08If you choose money, you'll get to shop for ingredients at McEwen Fine Foods, where you'll
14:13have $2,500 to spend.
14:18But you'll only have one hour to cook your dish.
14:24Chefs, you won't have a lot of time, but you'll have enough money to pull the ingredients
14:28together 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.
14:40Got 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 Daniel Boulud.
14:57Oh, okay.
14:59Well, I instantly got goosebumps, but I don't know about these guys.
15:03He's a legend.
15:04It's going to be really hard to cook for him tomorrow, but I would love nothing more than
15:08to impress him.
15:09If I got to even shake Daniel 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.
15:24And 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
15:43with money.
15:44Well, that's up to you.
15:47Oh, no.
15:48If you can't all agree, we're going to be pulling knives to determine your fate.
15:52You have five minutes starting now.
16:01Is 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.
16:12Like, 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.
16:32You have 25 seconds left to decide.
16:35I 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 Colson 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 of time or money.
17:31Alex and Chris have three hours to prep today, plus one hour tomorrow.
17:37There's no prep when you pick money, and you only get one hour to cook.
17:41I 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.
17:50I've won the most quick fire challenges in Top Chef Canada kitchen, and so I guess that 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.
18:04Pront.
18:05Back.
18:06Let's push.
18:07Yeah.
18:09Feels really weird.
18:10Just me and Chris cooking.
18:12I chose time over money because my dish requires a lot of technique.
18:17So I need the full three-hour prep today.
18:21I'm going to build my dish, packed with umami.
18:24I'm making chicken ptb.
18:27Ptb 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-vite, chicken breast, mushroom duksel, cabbage encased in paedo.
18:44I'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-vite my pork shoulder overnight.
19:02And it's going to be the real steaky element to my plate.
19:06So I'm putting my pork roast into my sous-vite bag so I can get it sous-viting 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.
19:23This dish will get me a spot in the finale because I'm utilizing my time, I think, very wisely.
19:28Some carrots treated with care.
19:31Carrots.
19:33You can cut that if you want.
19:34To go with the PTVA, 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.
19:45I'm putting lots of chicken feed into my pressure cooker.
19:47Even though there's not too much meat on the feet,
19:51you can extract so much nice flavors out of the bones and feet,
19:55which will give my porcini choux death.
19:58Yes.
19:58You can't buy time with money.
20:00Time is umami.
20:01Can 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, $725.
20:12Yeah.
20:12That'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.
20:33Foie gras on steak.
20:34This is taking the challenge to the extreme.
20:37I'm layering mine with A5 Japanese wagyu.
20:41The foie gras.
20:43King crab leg.
20:45Caviar.
20:47Truffle.
20:48I can spend money fast.
20:50And 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.
21:12I chose money because I would rather have control over the choice of my ingredients
21:18and use the money to purchase exactly what I need.
21:21I'm confident that I can execute, like, big flavors in a short amount of time.
21:26Just going to stay true to what I'm good at and what I know
21:29and 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.
21:44And I'm also going to be doing pork confit and turned into a rillette.
21:48Slow and steady.
21:49New confit for the pork shoulder.
21:51And then after it's nice and tender, take it out of the fat and shred it up.
21:55Adding 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 thyme 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.
22:16Take everything.
22:17You've got extra time?
22:19Heh.
22:20Was that a joke?
22:2045 minutes, Chris.
22:23Heard.
22:24So now I have my chicken breast sous vide ready to build my ptvie.
22:29First layer, cabbage, and then mushroom duxelles, chicken breast.
22:34And 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.
22:54It's so close to finale.
22:56It has to be perfect.
22:59Oh, it's too much sugar.
23:00During my three-hour prep cook yesterday, I left the pork shoulder sous vide-ing overnight.
23:19And the sous vide went off in the night after we left the kitchen.
23:24It was my risk to do that.
23:26Ah!
23:28I 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.
23:46Jesus.
23:47Coming in, how are we feeling?
24:04For this elimination challenge, Chris and Alex chose time.
24:09Yesterday, they had three hours to prep.
24:11Katie and I chose money.
24:13And today, we'll have one hour to cook our finale-worthy dishes.
24:17Let's go.
24:17Well, I just don't have the main component of my dish anymore.
24:24I was going to make a pork rillette on focaccia 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.
24:52Kind of making, like, a drunken clam situation.
24:56I'm basing my dish off of one of my favorite dishes growing up called drunken chicken.
25:01It's like poached chicken and Chinese cooking wine, but instead of using chicken, I'm using clams.
25:08Trying to make humble ingredients taste good.
25:10I need to get these clams drunk.
25:12So I take scallions and ginger and a little bit of black bean, and then I throw in my clams, and then I deglaze the pan with a little Chinese chaoxing 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.
25:52I 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, but 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.
26:38Chef.
26:38Pleased to meet you, Katie.
26:39Pleased to meet you.
26:40I chose money.
26:41So 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 to finish off just a hint of caviar.
27:02Thank you, Katie.
27:03Thank you, Katie.
27:03Thank you, Katie.
27:05I 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.
27:27The 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.
28:08It's going to be the nice crispy element.
28:11That'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.
28:26Yeah.
28:26This took some time.
28:27I feel like I'm at Danielle.
28:29Yeah.
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.
28:51That is so good.
28:52The execution of the PTVA, it's really perfect.
28:56The pork pesky 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.
29:17He'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.
29:28Hot 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.
30:12Our 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.
30:38On the side, you have a carrot salad with a little frikka and a carrot caramel.
30:43Thank you, chef.
30:44Of course.
30:45Enjoy.
30:48The 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.
31:07It has heaps of flavor, but just conceptually, it is a sandwich in a salad.
31:13Surprised me to do a riette and focaccia.
31:16It's all very, very tasty, but, 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 gonna 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.
32:14I 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.
32:21Oh, my God.
32:29If I nail this, people are gonna be talking about it.
32:36This is definitely money.
32:39Hey, cool.
32:40Oh, wow.
32:43Couldn't stop there.
32:45This 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 Cost.
33:12Thank you, Paulson.
33:15It feels like a privilege.
33:19That'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.
33:34That foie gras is right on the money.
33:36Yeah.
33:37Really moist and succulent, but it had a nice little crust on it.
33:40This dish sounded like a jackpot.
33:42There was this hole coming down in the plate.
33:47Chefs, we challenged you with the ultimate chef's dilemma, the luxury of time versus the privilege of money.
34:14And today, you revealed the benefits and drawbacks of both choices.
34:19Two of you will make it to the finale, and two of you will be going home.
34:27Chris, you had four hours for your cook.
34:30How did you use it?
34:31I had some pork shoulder that was going to sous vide overnight and be a more steaky element, but my equipment failed me.
34:40It's my risk I took, and that's when I decided to pivot and make the rillette the main component of the dish and 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 that 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 and still show my flavors, my style, stay authentic, stay true to myself.
35:23Colson, was it necessary to put caviar on the Rossini?
35:28Was it because you had a lot of money to spend, or you really intended to bring that layer of flavor?
35:36For me, it's that little bit of saltiness, just 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.
35:50Alex, the three chefs beside you have been top-notch contestants all season.
35:55Were you worried that making something so traditional, a pétitier, with chicken, might be outshone by a more creative endeavor from some of your peers?
36:03I know their styles. I know their high-level cooking standards.
36:08However, I would just focus on my dish to showcase my skills.
36:13Danielle, please tell us who had the winning dish.
36:17The chef with the best dish is...
36:23Alex.
36:26Thank 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.
36:47Thank you, Chef.
36:48Congratulations, Alex.
36:49You've earned your spot in the finale.
36:51I'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.
37:06Chris, Katie, and Colson.
37:09There's only one spot left in 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, but at the end of the day, it wasn't the dish that I wanted to present.
37:39It is an honor to be cooking for you judges, but also being amongst these amazing peers.
37:46Katie and Colson, you can head back to the locker room while 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.
38:05Thanks, guys.
38:06Very proud of you, man.
38:07I'm happy to have made it to the final four, and 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 we'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, Colson or Katie?
38:29Colson made it rain, and I was dancing in it.
38:32It was delicious.
38:34Forget all of the money.
38:35What really made that dish so successful was the fact that the cuisson on the foie, on
38:40the beef, every aspect of that was almost him leaning into his time restriction to say,
38:45look at how many octopus arms I can whip out in a kitchen to make you believe I am the
38:50top chef.
38:52Katie, she also had the same amount of money, the same amount of time as Colson, and she
38:57chose to actually make something a little bit more humble, but true to who she is as a
39:01chef.
39:02My fish was cooked rather perfectly.
39:04To get the clams right, to get it all assembled, to pull that off at the last minute, quite
39:08expert of her.
39:09She wanted the freedom to be herself, and she did that.
39:13Are we giving Colson too much credit for having his personality be something that leans into
39:18opulence that much more easily?
39:19She's really doing her own thing, her own style, just kind of makes her like that much
39:25more special.
39:26But we also asked them to give us money-worthy dish, and Colson did it and then some.
39:34His technique was amazing.
39:35That was the best grossini I've ever had.
39:37I don't know if I will go back to Colson so often.
39:41For your heart.
39:42You have a heart attack, yeah.
39:43I really feel that Katie, it was just a beautiful, well-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, but do you think that she should be one of the final chefs?
39:58It really pains me.
39:59We're going to lose out on trying an incredible finale meal from one of these two amazing Canadian chefs.
40:06No, I agree with that.
40:06Colson and Katie, one of you will be joining Alex in the finale.
40:31But for one of you, this is the end of the line.
40:36Colson, congratulations.
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, please pack your knives and go.
41:04Truly, thank you for the opportunity, for your time, your grace, your knowledge.
41:10It's been one hell of a ride.
41:12Katie, you represented so many unheard voices, and yet you managed to find your own voice in this competition.
41:19You're a really special chef.
41:23It's really been an honor seeing your journey here.
41:25And this is just going to be the beginning for you.
41:31You know, I came on here to get to know myself, prove 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 to 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 and be proud of it.
42:07And I can't wait to see what's next.
42:11It was amazing.
42:13One 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 you have 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, and I think the judge, I'm waiting for you.
42:39I 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.
43:08One 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.
43:28Did 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.
43:44Next time on Top Chef Canada.
43:50Every executive chef needs a strong and talented team to 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.
44:11What do you think we're gonna do?
44:15Oh.
44:19We'll be in.
44:20We'll be in.
44:20We'll be in.
44:21We'll be in.
44:21We'll be in.
44:21We'll be in.
44:22We'll be in.
Be the first to comment