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00:00This program is rated PG
00:04and contains mature subject matter.
00:06Viewer discretion is advised.
00:12Previously on Top Chef Canada.
00:14Here we go, guys.
00:16We want you to create a dish
00:18inspired by a family memory.
00:20It's going to be hard for any chef
00:22that has to go home on this challenge.
00:24This is what I would dream
00:25for a fried chicken dish to be.
00:27This dish is just so smart
00:29and I'm very, very upset
00:30that I didn't think about it first.
00:32I love that you showed us your story,
00:35but I do think the meat is a little over.
00:38We have a tie.
00:39The chefs with the best dishes are
00:41Colton and Katie.
00:46Chefs, this is a non-elimination challenge.
00:50What?
00:51It's actually the first ever
00:52in Top Chef Canada history.
00:54By far, this is the biggest holy moment.
00:58Now, four chefs are still standing
01:01in a battle for the ultimate prize.
01:04$10,000, courtesy of Ninja.
01:07DoorDash delivery for a year.
01:10$10,000 from Premier Protein.
01:12The redesigned Volkswagen Tiguan.
01:16$100,000, courtesy of McCain French Fries.
01:20And the title of Canada's Top Chef.
01:22Oh.
01:23Oh.
01:38Walking in this morning,
01:39there's a living room,
01:41there's a dining room table.
01:42What are we doing?
01:44Oh.
01:45Oh.
01:45Good morning, chef.
01:47Hello.
01:48Morning.
01:48So you all know that the one thing
01:52every great dish needs
01:54is great ingredients.
01:56In this quickfire challenge,
01:58you're going to have to create a dish
01:59delivered with ingredients from DoorDash
02:01and then deliver it as takeout.
02:05And these groceries are coming
02:06by very special delivery.
02:09Oh, 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.
02:24What's in there?
02:25To find out which judges' ingredients
02:26you'll be using,
02:28come and pick a knife.
02:29Colson, you're up first.
02:34David.
02:34I don't want to know what's in that bag.
02:36I'll tell you that.
02:3818 all over again.
02:41David Zilber and I worked together
02:42at Noma.
02:43He was the head of fermentation
02:44and I was an intern for the summer.
02:47He was on a whole other level.
02:48Whatever he's got in there
02:49is 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.
02:59Katie.
03:01Me, too.
03:02Oh, my God.
03:04Katie, I hope you like Chinese
03:06flavors, and 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,
03:17surprise, surprise, Italian.
03:20Alex, that means you have
03:22Chef Mark McEwen.
03:23Alex, a lot of traditional,
03:25classic items in the bag.
03:26I love it, Chef.
03:27So what are you looking for
03:28from our chefs in this challenge?
03:30Delivery food should really be
03:32a restaurant experience,
03:33even if I'm eating it
03:35in my sweatpants at home.
03:37So make something delicious
03:38and craveable,
03:39something you want to come back to
03:40over and over again.
03:42I hope you're ready to deliver,
03:44because the chef with the best dish
03:45will win $5,000,
03:49courtesy 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
03:55just one major thing.
03:57For this challenge,
03:58your sous-chefs will be
04:01the judges.
04:06Not many chefs can say
04:08that they work with Chef Mark
04:09as their sous-chef.
04:11If we don't win,
04:12I'll pay you the $5,000.
04:14Whoa.
04:15Oh, he said it on camera.
04:17He said it on camera.
04:19Good luck to all of you.
04:20No luck needed.
04:21Oh.
04:23Yes.
04:24Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha.
04:26Chefs, you'll have 40 minutes
04:28on the clock.
04:29And your time starts now.
04:34Let's go.
04:34Go, go, go, go, go.
04:37Here we go, here we go.
04:38Yeah.
04:39What do we have here?
04:41Calabrian chilis.
04:42Love it.
04:43We are cooking with the judges
04:44for the first time
04:45in Top Chef Canada history.
04:47It's awesome.
04:48We got linguine, pecorino,
04:50garlic, guanciale.
04:51It's obvious we're making pasta, Chef.
04:53Let's get the clams opened up.
04:55I'm going to get some water on the stove, okay, chef?
04:58What did he say?
05:00Did he say open the clams?
05:02I didn't even catch my first instruction.
05:04Wow, 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, it's just peanut butter,
05:18chili oil, vinegar, soy, and sesame oil.
05:22Uh, yeah.
05:23The dandan sauce has big, bold flavors,
05:27so it needs fresh, crunchy veg.
05:29I get Nijun to dice 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,
05:43because 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.
05:51Really intimidating, however, 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,
06:06we're going to make it into orzoto.
06:07Okay, so I'm going to get busy.
06:09Chef Mark, he's a machine.
06:10He's chopping shallots, cooking the mushrooms,
06:14chopping peas.
06:15Peas were not a good idea.
06:16I 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.
06:25Mark, 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.
06:36Yep.
06:37David Zilber's bag has funky eastern ingredients.
06:40No shortage of umami, right?
06:42Just like working at Noma.
06:43We are making dashi broth with udon noodles
06:47and a soft-boiled bag.
06:49And how was our eggs?
06:50We got them going?
06:51No, not yet, Chef.
06:51Thank you for reminding me.
06:53Last time David Zilber and I worked together,
06:56he was here and I was here.
06:58But today, I'm in charge.
06:59David is the greatest partner of all time.
07:03Me and David Zilber are back again together.
07:06He'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?
07:19Mejune, 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.
07:34But 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.
07:59Whoa!
08:00Containers, we've got to get our containers.
08:02Woo!
08:03Okay, right behind, right behind, right behind.
08:05It's time to plate and pack them up for takeout.
08:08Crunch time.
08:09Get in on it, baby.
08:10It's fast-paced.
08:11Everyone is just in game mode.
08:13On to here.
08:14Let's go, let's go, let's go.
08:15Oh, yeah, we got hot broth.
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.
08:21This is amazing.
08:22Five, 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.
08:37We're good.
08:38We're good.
08:38We're good.
08:41Judges, that was so much fun to watch.
08:43I thought that was right.
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!
08:53Hey!
08:53Yay!
08:53No!
08:54Hi!
08:56So tell us what you made.
08:58So, 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, uh, 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.
09:20Mmm.
09:21Oh, my gosh.
09:22I absolutely love the sauce.
09:24It's good cold.
09:25It'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.
09:39Me!
09:40Wow.
09:40Me!
09:41I did that.
09:44Come in, please.
09:45Ciao, ciao.
09:47Ciao.
09:47Hello.
09:48Ciao.
09:48Benvenuto.
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
10:00loaded with Calabrian chilis, garlic,
10:02and pecorino as well.
10:04Smells good.
10:05All right.
10:05Thank you, Chris.
10:06Enjoy.
10:07The clams are cooked really well.
10:09All that beautiful clam juice is in the sauce.
10:11You can feel it and taste it.
10:13I think the dish is tasty.
10:14And then you kind of have a nice bitterness
10:16coming from the rapini.
10:17Oh, that's a classic.
10:18So, Janet, now you're trying your pasta.
10:20How are you feeling?
10:21Typically, linguine alabongoli,
10:23you might not add cream to it.
10:24This has cream and cheese,
10:25but it's got some really good flavors.
10:27It's maybe just a little bit muted,
10:29but 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.
10:38Hello.
10:38Hi, Alex.
10:39Welcome to my humble abode.
10:42So, today we have beef tenderloin
10:44with roasted potatoes and risotto
10:46and then our radicule spinach salad.
10:49Beautiful.
10:49Enjoy. Thank you.
10:50Bye. Thank 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
11:01to come out like that.
11:02It is cooked perfectly,
11:03and the potatoes just crunch flavor
11:05and saltiness.
11:06They're so good.
11:07I also like the peas.
11:08Like, the peas didn't overcook.
11:10Shucking peas under pressure.
11:12It's not fun.
11:13I saw.
11:16Come in, please.
11:17Delivery's here.
11:18You guys ordered from Zilbs and Cole tonight.
11:22So, today we have chicken dashi
11:25to pour over your udon noodles.
11:27In the udon noodle,
11:28you have some nori,
11:29some grilled, sprouty cauliflower,
11:31and then a lightly poached egg.
11:33What was it like working with Zilber?
11:35I could see his competitive face was on.
11:37Yeah, he was all business.
11:39Thank you, chef.
11:40No problem.
11:41Perfect cook on the egg.
11:42Thank you, chef.
11:43I was worried about that.
11:44Perfect cook.
11:45The broth is my absolute favorite.
11:47It's so well-balanced, rich and umami.
11:50I actually really love the charred bits
11:52I'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
12:02than I would probably do, I would say.
12:05This is gonna be really frickin' hard.
12:07Oh, my God, I know.
12:07Every dish could be in a restaurant right now.
12:09I agree.
12:10For sure.
12:16Chefs, you all did an incredible job
12:18with this takeout challenge.
12:19All of you delivered,
12:20but only one of you can take home the cash.
12:23And the chef with the best delivery dish is...
12:35The Top Chef Canada small appliances
12:38are brought to you in part by Ninja.
12:45The chef with the best delivery dish is...
12:52Katie.
12:54Yay!
12:55Oh, my God!
12:57Aw!
12:58Good job!
12:59We did it, Mijun!
13:00Let's go!
13:01Oh, my God!
13:02Yay!
13:03Is this your third Quickfire win?
13:05Yes, it is.
13:06Go, girl!
13:07You've won a $5,000 cash prize
13:10courtesy of DoorDash.
13:11Let's go!
13:12Nice.
13:13So happy.
13:15Dinner's on me.
13:16No limits, Mijun.
13:18I think it was the cutting of the carrot.
13:20When I saw the knife skills,
13:21I really started to sweat.
13:23For chefs, time is money.
13:32Every day in your restaurants,
13:33you have to make calculated decisions
13:35around budgets, resources,
13:37and the time it takes to execute a perfect dish.
13:41So in this challenge,
13:43we want you to create a dish
13:44using either time or money.
13:50For the chefs who choose time,
13:52you'll have all the time in the world.
13:54Four total hours to prep your dishes.
13:58You'll be working with these ingredients
13:59that all need time to build flavor.
14:02No access to anything else in this kitchen.
14:05These ingredients may require
14:07a little extra attention and love,
14:09but what you can coax out of them
14:10is maybe something money can't buy.
14:13If you choose money,
14:15you'll get to shop for ingredients
14:16at McEwen Fine Foods,
14:17where you'll have $2,500 to spend.
14:23But you'll only have one hour
14:26to cook your dish.
14:29Chefs, you won't have a lot of time,
14:31but you'll have enough money
14:32to pull the ingredients together
14:33to pull off a spectacular plate.
14:36But just remember,
14:37great ingredients don't guarantee a great dish.
14:39You have to execute
14:40at a really high level
14:42and quickly.
14:44Yep, got it.
14:46You're going to be cooking
14:47and serving your dishes
14:48at the historic Harbor 60, Toronto.
14:52And joining us at the table
14:53will be a very special guest.
14:55The man behind Montreal's Maison Boulud
14:58and Café Boulud in Toronto,
15:01Chef Danielle Boulud.
15:03Okay.
15:04Oh, I instantly got goosebumps,
15:06but I don't know about these guys.
15:08He's a legend.
15:09And it's going to be really hard
15:10to cook for him tomorrow,
15:11but I would love nothing more
15:13than to impress him.
15:14If I got to even shake
15:15Daniel Boulud's hand,
15:16that would be a moment
15:17that I never forget.
15:18The stakes are higher than ever.
15:21This is the last elimination challenge
15:24before the finale.
15:25Four of you are cooking,
15:27but only two of you
15:28will 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,
15:37and the next two,
15:38one of those is going to be Top Chef.
15:40This is the biggest boss
15:41that we've seen so far.
15:43To determine which two of you
15:45will be working with time
15:46and which two of you
15:47will be working with money.
15:49Well,
15:50that's up to you.
15:52Oh, no.
15:54If you can't all agree,
15:55we're going to be pulling knives
15:56to determine your fate.
15:58You have five minutes starting now.
15:59Is there anyone here
16:07who wants to take money?
16:08There's all good ingredients here.
16:11I think I'll go money.
16:14You don't have to buy
16:15all the expensive ingredients.
16:16Like, just cook good in one hour.
16:19One hour is less time,
16:22but at least I can go
16:23choose the ingredients.
16:25I will have more control.
16:27One hour on site
16:28is definitely tough.
16:30I would love time.
16:31Yeah, time for sure.
16:32I'll go time.
16:33Well, that's three times.
16:37You have 25 seconds left to decide.
16:40I don't feel fast enough
16:42and confident enough
16:43to be able to do an hour.
16:46I don't think I would change my mind.
16:47I would take it to a knife draw
16:49if I had to.
16:58Okay, 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,
17:10and hopefully it pays off.
17:13The categories are locked.
17:14Alex and Chris,
17:15you've got time.
17:17And Colson and Katie,
17:18you've got money.
17:20Best of luck, chefs.
17:22Thank you, chef.
17:28Let's go, dude.
17:30For this elimination challenge,
17:32we have to create a dish
17:33with the constraints
17:34of time or money.
17:37Alex and Chris
17:37have three hours
17:38to prep today
17:40plus one hour tomorrow.
17:42There's no prep
17:43when you pick money
17:43and you only get
17:44one hour to cook.
17:46I got 2,500 bucks.
17:49This is more money
17:49than we've ever spent.
17:51For me, like,
17:52I can go for big flavors
17:54in a short amount of time.
17:56I've won the most
17:57quick-fire challenges
17:58in Top Chef Canada kitchen,
17:59and so I guess
18:00that kind of says
18:01that I can cook
18:02in a short amount of time.
18:03I'm ready.
18:04I'm ready.
18:05Spending money.
18:06Spending money.
18:06Spending money.
18:09Prance.
18:10Back.
18:11Let's push.
18:12Yeah.
18:14Feels really weird.
18:15Just me and Chris
18:16cooking.
18:17I chose time
18:18over money
18:19because my dish
18:20requires a lot
18:21of technique,
18:22so I need
18:23the full three-hour
18:24prep today.
18:26I'm going to build
18:27my dish
18:28packed with umami.
18:29I'm making
18:30chicken pitivier.
18:32Pitivier is like
18:33a Wellington.
18:34It's a very classic
18:35French dish.
18:36It takes so much
18:37technique and time
18:39to make
18:39because you're
18:41layering
18:41different ingredients.
18:43Sous-vite,
18:44chicken breast,
18:45mushroom duxelles,
18:46cabbage,
18:48encased
18:48in paedo.
18:50I'm pretty confident
18:51that this will
18:52turn out really nice.
18:53Chris,
18:53what are you making?
18:54I'm going to make
18:55a slow-cooked pork shoulder.
18:57I know that
18:58with the time frame,
19:00I can transform
19:01this pork shoulder
19:02into something
19:02really special.
19:03So I'm going to
19:04sous-vide my pork shoulder
19:06overnight.
19:07That's going to be
19:07the real steaky
19:09element to my plate.
19:11So I'm putting
19:12my pork roast
19:13into my sous-vide bag
19:15so I can get it
19:15sous-vide overnight.
19:17Pork is often
19:19really good
19:20with a sweet element.
19:21So I'm making
19:22a carrot caramel
19:23using carrot juice.
19:25I hope you like carrots.
19:28This dish will get me
19:29a spot in the finale
19:30because I'm
19:31utilizing my time.
19:32I think very wisely.
19:34Some carrots
19:34treated with care.
19:36Carrots.
19:38You can cut that
19:39if you want.
19:40To go with
19:41the PTVA,
19:42I'll make some
19:43porcini jus.
19:44It's porcini mushrooms
19:45flavored with
19:46some chicken stock.
19:47I'm going to make
19:48some nice chicken stock.
19:50I'm putting lots
19:50of chicken feed
19:51into my pressure cooker.
19:53Even though
19:53there's not too much
19:55meat on the feet,
19:56you can extract
19:57so much nice flavors
19:58out of the bones
19:59and feet
19:59which will give
20:01my porcini jus.
20:02Death.
20:03Yes.
20:03You can't buy
20:04time with money.
20:05Time is umami.
20:07Can I look at this
20:08200 gram tin of caviar,
20:10please?
20:10Katie and I,
20:11we got $2,500
20:12to spend.
20:14Yeah, how much is it?
20:15Uh, $7.25.
20:17Yeah, that's the good stuff.
20:19Money wasn't
20:19my first choice.
20:20So, I think,
20:22what is the most
20:23outrageous dish
20:24that I could think of?
20:25I'm doing like
20:26a beef rocini,
20:27so I just need
20:28like a thinner steak
20:29that we're just
20:29going to cut in half.
20:30A beef rocini
20:31is a real classic
20:33French, elegant,
20:35luxe, over-the-top
20:36dish.
20:37Foie gras on steak.
20:39This is taking
20:40the challenge
20:41to the extreme.
20:42I'm layering mine
20:43with A5, Japanese wagyu,
20:46the foie gras,
20:48king crab leg,
20:50caviar,
20:52truffle.
20:53I can spend money fast,
20:55and I'm good at it.
20:57We got $1,850
20:58just with eight items.
21:01All right.
21:03I need 10
21:04two-ounce portions.
21:06I'm making
21:07seared sea bass
21:08with drunken clans.
21:10I'm actually not
21:11spending too much money,
21:12to be honest.
21:12I don't need
21:13no foie,
21:14I don't need
21:14no dry-aged meat
21:15or anything like that.
21:17I chose money
21:18because I would
21:20rather have control
21:21over the choice
21:22of my ingredients
21:23and use the money
21:24to purchase
21:25exactly what I need.
21:26I'm confident
21:27that I can execute
21:28like big flavors
21:29in a short amount
21:30of time.
21:31Just going to stay
21:32true to what I'm good
21:33at and what I know
21:34and make sure
21:35that gets me
21:36to the finale.
21:37Hope that takes
21:38me to the top.
21:38Alex, we got an hour
21:45and a half, man.
21:46Hour and a half?
21:47Oui.
21:47Well, my pork
21:48is in the sous vide
21:49and I'm also going
21:50to be doing pork confit
21:51and turned into a rillette.
21:53Slow and steady.
21:54New confit
21:55on the pork shoulder
21:56and then after
21:57it's nice and tender
21:58take it out of the fat
21:59and shred it up
22:00adding vinegar,
22:01some of that fat
22:02that it was cooked in
22:03and seasonings
22:04to turn it into a rillette.
22:05Another way I want
22:07to utilize my time
22:08is making focaccia
22:09that I'm fermenting
22:10in the fridge overnight.
22:11Every 30 minutes or so
22:13I'm going to give it
22:13a stretch and fold
22:14right until the last second.
22:15It's fatty pork
22:16on fatty bread.
22:17I mean,
22:18it's going to be delicious.
22:19Do you have any extra time?
22:21Yep, take everything.
22:22You've got extra time?
22:24Heh, was that a joke?
22:2745 minutes, Chris.
22:28Heard.
22:29So now I have
22:30my chicken breast sous vide
22:31ready to build
22:33my PTVA.
22:34First layer,
22:35cabbage,
22:36and then
22:37mushroom duxelles,
22:38chicken breast,
22:39and then
22:40I roll everything together
22:42so that it's nice and tight.
22:43And finally,
22:44I take my pie dough
22:46and encase it.
22:47It is risky
22:48to serve to
22:48Chef Daniel Bluth
22:49for sure.
22:50Cooking this
22:51very iconic
22:52French dish
22:53for Chef Daniel Bluth
22:54is crazy.
22:56I want to go fancier.
22:57Not enough time.
22:59It's so close
22:59to finale.
23:01It has to be
23:01perfect.
23:02Oh, it's in my sugar.
23:05Oh, it's in my sugar.
23:09During my three-hour prep cook yesterday,
23:21I left the pork shoulder
23:22sous vide-ing overnight,
23:24and the sous vide
23:25went off
23:26in the night
23:27after we left
23:28the kitchen.
23:29It was my risk
23:30to do that.
23:31Ah!
23:33I can't use my pork.
23:35It is completely raw.
23:37I thought about,
23:38I don't know,
23:39just not even cooking
23:41almost because
23:41my whole dish
23:42was based around
23:43this pork.
23:44I don't have a dish
23:45and I need to somehow pivot
23:46and I don't have many
23:47more ingredients left.
23:48piece of a
24:04鸚.
24:08Coming in.
24:08How we feeling?
24:09Woo!
24:10For this elimination challenge,
24:12Chris and Alex
24:13chose time.
24:14Yesterday,
24:14they had three hours
24:15to prep.
24:16Katie and I chose money and today we'll have one hour to cook our finale worthy dishes. Let's go
24:25Well, I just don't have the main component of my dish anymore
24:29I was gonna make a pork rillette on focaccia to go with my pork shoulder
24:34But I no longer have pork shoulder so I'm gonna try and make it into the main component of my dish
24:39This is my main dish now, so it has to be perfect. I need to make sauce
24:44And I need to cook my clams. I only have an hour
24:48I chose money because I can have control over my ingredients and cook well in one hour
24:55But still be on the money with flavor kind of making like a drunken clam situation
25:01I'm basing my dish off of one of my favorite dishes growing up called drunken chicken
25:06It's like poached chicken and Chinese cooking wine, but instead of using chicken I'm using clams
25:12Trying to make humble ingredients taste good. I need to get these clams drunk
25:17So I take scallions and ginger and a little bit of black bean and then I throw in my clams
25:23And then I deglaze the pan with a little Chinese chaoxing cooking wine
25:27I want them to open up and I want the natural clam juices so that I can extract that and make my verblanc
25:33I really want that sauce to be rich in clams and the cooking wine flavor
25:39These are my spinach crab and kohlrabi rolls in Chinese cuisine. There's always a side of sauteed greens
25:46So I'm gonna make a spinach and kohlrabi roll with a big dollop of caviar. That's my little money piece
25:52It's a finale plate
25:54I
26:00Have to focus on plating all four of us are extremely talented chefs if I compare myself on paper to them
26:08I haven't worked in many restaurants around the world
26:11I haven't been to Europe or won cooking competitions, but I've won the most challenges in this competition
26:18I don't think the other chefs realized what a tough competitor I would be, but I want my voice to be heard at the top
26:29Hi Katie hi, let me introduce you to the guests at our table today the executive chef here at Harbor 60 chef Solomon Mason
26:37What's her and a man who needs no introduction for us not chef Danielle balloon sonana
26:43Yeah, please to meet you nice to meet you. I 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 so I did like a drunken clams
26:54Situation here with seared sea bass with some black bean sauce and
26:58Berblanc made with the clam jus and then on the side I did a little kohlrabi roll and to finish off just a hint of caviar
27:06Thank you
27:08I love her creativity. She's taking like a Cantonese black bean clams and then you have your drunken chicken
27:17Which you see more in like Shanghai and these clams are just so sweet and juicy and delicious
27:23Her cook on the sea bass is perfect. It has a nice crust to it, but it's super moist inside
27:29I'm French and I love sauce
27:31The time she spent on making those sauce the berblanc with the clams was very good
27:36One of my favorite components was the kohlrabi roll
27:39I thought that that was the most relief I got on the dish from all the protein. Do you see money on the plate?
27:44No, I don't I don't see money on the plate at all
27:46There's nothing on the plate in terms of the extreme luxury side that we talked about the caviar gets a bit lost in the plate
27:54She went for her comfort zone
27:56This porcini jus itself took me three hours to make choosing time over money was a good call because it's super flavorful
28:08Along with the PTVA I made chicken kromeski's kromeski is like a croquette
28:13It's gonna be the nice crispy elements. That's gonna be really good. My PTVA is nice and juicy
28:19I want to make it into top two and I think that my dish is definitely a finale worthy dish. I'm super excited to serve this
28:28Thank you wow this took some time
28:31This definitely took some time feel like I met danielle. Yeah
28:36Hi Alex hello judges hi you pick time so tell us what you made for us
28:41I made you a chicken PTVA with a mushroom duxelles and then I have leg meat kromeski's with some porcini jus
28:49Please enjoy. Thank you. Thank you chef. Well done
28:52Oh my god gorgeous
28:56That is so good the execution of the PTVA it's really perfect
29:00The puff pastry was cooked through which is very important because you don't want to overcook the chicken and I'm crazy about the jus
29:07Yeah, because we're all drinking it now. He took the time to roast those bones and get the caramelization
29:14The kromeski is so crispy. It's not oily. It's fluffy. It's soft. There's so many textures
29:19Alex just did a master class on this plate. He's taken the humble chicken and everything has flavor
29:25That's about as good as chicken gets. This is fantastic. This is exactly what we wanted to see
29:30Hot coming out. I need to serve an entire slice of this focaccia with way more riette because this is my plate now
29:40So the focaccia better turn out
29:44Look at that beauty. Oh nice bread. Thanks. So it's now gonna be
29:49Pork riette on focaccia with a little carrot frikka salad on the side and I still have some of those leftover carrots
29:55So I'm making an elevated carrot salad
29:58So I'm gonna add like some like carrot ribbons to go with my other carrots just to try and bulk the plate up a little bit
30:04All the components of my dish are almost exactly how I wanted them to be so I'm happy with how everything else turned out
30:14I'm here representing East Coast chefs our culinary scene is underappreciated
30:19So I'm here to win for myself and for Nova Scotia
30:25I
30:32Hi Chris chef. Oh welcome. Hello. Pleasure chef. Pleasure to meet you. So I made you guys some fresh baked focaccia
30:40We did an overnight ferment and then you have a pork riette on the side
30:44You have a carrot salad with a little frikka and a carrot caramel. Thank you chef. Of course. Enjoy
30:50The focaccia to pull that off in you know four hours of active time is extremely well made
30:59I think it's really fun all the different ways he incorporated carrot into this
31:02I really love the carrot caramel with the frikka which is nice and nutty and crunchy
31:07I really think that everything here is seasoned fantastically. The riette is still moist
31:12It has heaps of flavor, but just conceptually it is sandwich in a salad
31:17Surprised me to do a riette and focaccia
31:20It's all very very tasty, but you know, where's the star here? Where's like the main focus and I'm just not getting that
31:29Today we are making a beef rosini royale. It's a big dish
31:33My take on a beef rosini royale is layers of indulgent and rich proteins all on a plate
31:39It's one of the best dishes in the world that was ever created
31:42Yeah, we're feeling you know full of jobs to do. My stuff is just really a la minute
31:47I've chosen money, but today is all about time
31:50In order to execute the beef rosini to Top Chef Canada level, this would take four line cooks
31:56Crab's gonna go in
31:57From the snow crab being just lightly poached in butter and lemon and a little bit of esplet
32:02The foie gras has to be perfectly seared because overcooked foie gras, there's nothing worse
32:06These are looking good
32:08It's really easy for any of these ingredients to take a wrong turn
32:11We better not overcook the beef
32:14The best thing about Wagyu is like it just so melts in your mouth
32:18I just need to build the quickest, fastest crust on it
32:21This is so intense
32:22I can't push any harder than I am
32:27Oh my god
32:33If I nail this, people are going to be talking about it
32:40This is definitely money
32:42A closet
32:44Oh, wow
32:46I couldn't stop there
32:48This is the one hour beef rosini royale with truffle
32:53So here I've done A5 Japanese Wagyu tenderloin
32:57Spinach
32:58A crostini
32:59Alaskan king crab
33:00Caviar
33:01Italian summer truffles
33:03And then a nice piece of foie gras
33:06You know, if I had to charge for this dish 30% food cost
33:09That's a $650 dish that you have in front of you
33:13I think that's what I paid at Prime Seafood Cost
33:16I found I was
33:18Thank you, Paulson
33:19Thank you
33:20It feels like a privilege
33:23That's a very sexy plate of food
33:25I think it's so his personality
33:27It's indulgent, it's rich, it's over the top, it's fun
33:30I was shocked that he did it in an hour
33:32Yeah
33:33That was choreography in there
33:34To put up this plate like this
33:35It is a dance on the line
33:36And everything is technically perfect
33:37Mm-hmm
33:38That foie gras is right on the money
33:40Yeah
33:41Really moist and succulent
33:42But it had a nice little crust on it
33:44This dish sounded like a jackpot
33:49It was this hole coming down in the plate
33:51Mm-hmm
34:02Chefs, we challenged you with the ultimate chef's dilemma
34:15The luxury of time versus the privilege of money
34:19And today you revealed the benefits and drawbacks of both choices
34:23Two of you will make it to the finale
34:26And two of you will be going home
34:29Chris, you had four hours for your cook
34:34How did you use it?
34:36I had some pork shoulder that was gonna sous-vide overnight
34:40And be a more steak-y element
34:42But my equipment failed me
34:44It's my risk I took
34:46And that's when I decided to pivot
34:48And make the rillette the main component of the dish
34:51And turn my garnish into more of a carrot salad
34:54I was proud of what I was able to put my head down and do today
34:59Katie, you chose money
35:02But you chose rather humble ingredients
35:04What was your thinking on that?
35:06The money to me really wasn't to show that I can buy expensive ingredients
35:12And put it on the plate
35:13I chose to put myself through the challenge of a one-hour cook time
35:19And still show my flavors, my style, stay authentic, stay true to myself
35:26Colson, was it necessary to put caviar on the Rossini?
35:32Was it because you had a lot of money to spend?
35:36Or you really intended to bring that layer of flavor?
35:40For me, it's that little bit of saltiness
35:43Just gonna pair so nice with the king crab
35:45It's the little cherry on top of just this amazing dish
35:49I was happy with that product once I put it onto the plate
35:52Alex, the three chefs beside you have been top-notch contestants all season
35:59Were you worried that making something so traditional
36:02A pétivier with chicken
36:04Might be outshown by a more creative endeavor from some of your peers?
36:07I know their styles
36:09I know their high-level cooking standards
36:12However, I would just focus on my dish to showcase my skills
36:16Danielle, please tell us who had the winning dish
36:21The chef with the best dish is...
36:30Alex
36:36Good work
36:37Thank you so much chef
36:38Wow
36:39Yeah, this was really nerve-wracking
36:41I had to really give 1,000%
36:43Well, Alex, it was truly classic
36:46And the jus, it was roasted to the best flavor
36:50Thank you, chef
36:51Congratulations, Alex
36:53You've earned your spot in the finale
36:56I'm feeling incredible
36:58Super positive feedback from chef Daniel Bluth
37:01I'm so happy I'm going to the finale
37:04It just gives me goosebumps
37:06Chris, Katie, and Coulson
37:13There's only one spot left in the finale
37:16And two of you will be eliminated
37:27Chris
37:29Please pack your knives and go
37:31I think I did present a really good dish to the judges
37:40But at the end of the day
37:41It wasn't the dish that I wanted to present
37:44It is an honor to be cooking for you judges
37:47But also being amongst these amazing peers
37:50Katie and Coulson
37:52You can head back to the locker room
37:54While we make our decision
37:56Thank you chefs
37:59Thanks Chris
38:00It's been quite the journey indeed
38:02Of course it's not how I wanted it to end for me
38:05See you later guys
38:06Yeah, man
38:07Yeah, one last one
38:08Thanks guys
38:09Thanks guys
38:10Very proud of you, man
38:11I'm happy to have made it to the final four
38:13And I hold my head high
38:16See you out east
38:17See you buddy
38:18Later guys
38:22This is the best final three chefs
38:25We've ever had in Top Chef Canada history
38:27Yeah, for sure
38:28Impressive
38:29Impressive
38:30Well, Alex is in the finale
38:31Who's gonna join him?
38:32Coulson or Katie?
38:34Coulson made it rain and I was dancing in it
38:36It was delicious
38:38Forget all of the money
38:39What really made that dish so successful was the fact that the cuisson on the foie, on the beef
38:45Every aspect of that was almost him leaning into his time restriction to say
38:49Look at how many octopus arms I can whip out in the kitchen to make you believe I am the top chef
38:56Katie, she also had the same amount of money, the same amount of time as Coulson
39:01And she chose to actually make something a little bit more humble but true to who she is as a chef
39:06My fish was cooked rather perfectly
39:08To get the clams right, to get it all assembled
39:10To pull that off at the last minute, quite expert of her
39:13She wanted the freedom to be herself and she did that
39:17Are we giving Coulson too much credit for having his personality be something that leans into opulence that much more easily?
39:23She's really doing her own thing, her own style, just kind of makes her like that much more special
39:30But we also asked them to give us money worthy dish
39:34Yeah
39:35And Coulson did it and then some
39:37His technique was amazing
39:39That was the best grossini I've ever had
39:41I don't know if I will go back to Coulson so often
39:44For your heart
39:46You have a heart attack, yeah
39:47I really feel that Katie, it was just a beautiful, well executed, close to her heart kind of dish
39:54I've never had a dish like she cooked today, ever
39:57She's incredibly talented, but do you think that she should be one of the final chefs?
40:02It really pains me, we're gonna lose out on trying an incredible finale meal from one of these two amazing Canadian chefs
40:10No, I agree with that
40:17Coulson and Katie, one of you will be joining Alex in the finale
40:36But for one of you, this is the end of the line
40:47Coulson
40:52Congratulations, you're going to the finale
40:56Oh, I'm sorry
40:58You cook so good
41:02I'm so proud of you
41:05Katie, please pack your knives and go
41:08Truly, thank you for the opportunity
41:10For your time, your grace, your knowledge
41:14It's been one hell of a ride
41:15one hell of a ride katie you represented so many unheard voices and yet you managed
41:21to find your own voice in this competition you're really special chef
41:28it's really been an honor seeing your journey here and this is just going to be the beginning
41:33for you thank you you know i came on here to get to know myself prove something be visible
41:41and uh i got more than i could ask for it's an honor we're gonna miss you katie thank you
41:53it's really heartwarming to see that i have made an impact
42:01this journey was really worth it yeah i don't regret anything because i gonna you know kill it
42:08i've learned to be loud with my voice and be proud of it i can't wait to see what's next
42:16it was amazing one last cook cheers to the finale hello hello oh this is your locker room yeah
42:28please don't look behind the curtains congratulations chef congratulations again
42:33thank you very much you both spoke french loudly today in your cooking you're gonna go to the
42:39final challenge this is incredible and i think the judge i'm waiting for you i am looking forward to
42:46watch it may the best chef win good luck thank you chef thank you
42:55this is crazy
42:59you're gonna do exactly that
43:29chefs this is it it's restaurant wars
43:37did you think we'd forget there's no way after everything we're doing restaurant wars
43:45it's happening
43:48yeah and then there was two
43:53next time on top chef canada every executive chef needs a strong and talented team
43:59to support them let's go there's a hundred thousand dollars on the line this is it this is game seven
44:06um what service will we from becoming canada's top chef that one bite could win this whole thing
44:11there's a lot of work that went into this homerun you are canada's top chef
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