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00:15Previously on Top Chef.
00:16Free first, free first.
00:18Woo, oh my God.
00:22Working in two teams of seven,
00:23you're going to have to create a seven-course meal
00:25that gets progressively hotter.
00:27You're going to add more heat to this one, yeah.
00:29Is there going to be spice on here?
00:30Go balls to the balls with your pickles.
00:32Rhoda, just so confident.
00:34Did the disc turn out as hot as you wanted it to be?
00:37Yes.
00:37Oh.
00:39I am sweating my ass off.
00:41Wow.
00:42This is the spiciest of all, huh?
00:44It needs way more, to be honest.
00:46Jossie's Vandalin, it didn't really kick for me.
00:49The lamb was like a complete mess for me.
00:51Second challenge, this is good stuff happening.
00:53Keep this up.
00:54And the winner is Rhoda.
00:56No.
00:57Congratulations.
00:59Two for two.
01:01Jossie, please pack your knives and go.
01:04Man, I learned so much from you.
01:0613 chefs remain to compete in the ultimate culinary showdown.
01:11Woo!
01:12At stake for the winner, the grand prize of a quarter of a million dollars
01:16provided by Graza Olive Oil, a feature in Food & Wine magazine,
01:20plus an appearance at the Food & Wine Classic in Aspen,
01:22their own exclusive dinner at the historic James Beard House in New York,
01:27and the title of top chef.
01:43How'd you sleep?
01:56How'd you sleep?
01:58Pretty good.
01:58And fell on my shoulder.
02:01Is that your cooking side?
02:02It is.
02:03Today is a pain that I haven't experienced before.
02:05But, like, we gave up our salary to be here,
02:08so I really am trying not to focus on the shoulder pain
02:11and just get through with it.
02:13You poor thing.
02:20Oh, boy.
02:21Oh, something's going on.
02:22Uh-oh.
02:23Something's going on.
02:24Oh, my gosh.
02:25Man, it's smoky.
02:27Oh, wow.
02:28All right.
02:28Yo, what is that?
02:29No.
02:30I think it's a hickory smoke.
02:33Top Chef Kitchen, living like a Snoop Dogg video.
02:35Do you think it's a barbecue?
02:38Good morning.
02:40Slightly ominous start to the day, I think.
02:42Very ominous.
02:44Don't be nervous about what's under there.
02:46We're going to get to that in just a minute.
02:47Okay.
02:48Rhoda, you have two back-to-back elimination challenge wins.
02:51You're actually the only chef in 23 seasons
02:54to get two individual wins
02:56in the first two elimination challenges.
02:59Oh, yeah.
03:01Damn.
03:02That's a big deal.
03:03Congrats.
03:04Before I show you what I've put on a pedestal,
03:07I've called in the big guns to help with this challenge.
03:11He's a best-selling author, philanthropist,
03:13and, of course, an award-winning chef.
03:16If I said, bam.
03:18Oh, my God.
03:20Mr. Emeril Lagasse.
03:22Oh, my God.
03:26A legend.
03:29I'm, like, literally fangirling.
03:31I'm so excited to be back in the Top Chef kitchen
03:33to be with y'all.
03:34So let's have some fun.
03:36I gotta get chills.
03:37I remember one time,
03:39me and my brother late night
03:40watching Emeril's cooking show.
03:42My stepfather comes downstairs,
03:44opens the door really quick,
03:46and I shut off the TV,
03:47and he clicks it back on,
03:49thinking that we were watching porno.
03:50He turns on the TV, and he's like,
03:52you guys are watching a cooking show,
03:53and I'm like, bam.
03:55Since we have such an iconic guest judge today,
03:59it's only fitting that this challenge
04:00also features something iconic.
04:03Oh, boy.
04:04Okay.
04:08Ready?
04:09Yeah.
04:13Ooh, lighting.
04:14Lighting.
04:25Wow.
04:26Livermush.
04:27Livermush.
04:28There it is.
04:29Wow.
04:30Like, you can smell it.
04:31Yeah.
04:31Have you guys had livermush before?
04:33No.
04:33Yes.
04:34I have not.
04:34Okay, it's like a half.
04:35I personally have never had it before.
04:37Emeril, have you ever had livermush?
04:38I had it for breakfast.
04:40Bold choice.
04:42So, livermush is made from pork liver
04:44and other meat scraps,
04:46bound with cornmeal,
04:47so that it's sliceable.
04:49It can also be shaped.
04:50Was that, like, scrapple?
04:51Yeah.
04:52Oh, yeah.
04:52Not for me.
04:54It's a no for me, dog.
04:56Ugh.
04:57I hate it.
04:58Oh, my God.
05:01It's so beloved and important
05:03here in North Carolina
05:05that the law states livermush
05:07must consist of at least 30% pig liver.
05:11This law ensures quality
05:13similar to D.O.P. cheeses in Italy,
05:15but this dish is getting harder and harder
05:17to find on restaurant menus
05:18because the words liver and mush
05:21might not be the most appetizing.
05:25So, for your quickfire challenge,
05:26we want you to give livermush
05:28a little PR love.
05:29Ooh.
05:30So, the winning dish
05:31and the one that will win $10,000
05:33in quickfire quick cash
05:35Wow.
05:36Yeah.
05:37will be the one that can turn mush into magic.
05:41Long live the livermush.
05:46You have 30 minutes on the clock.
05:48Your time starts now.
05:51What are you guys?
05:51What are you thinking?
05:52Anything good?
05:53Pate vibes.
05:54Oh, okay.
05:55You're good.
05:58Being from Charlotte,
05:59I should probably know
06:00what this tastes like.
06:01All right, let's go.
06:03A bit pasty.
06:04It's just a texture thing.
06:07Oh, it's just cat food.
06:08You've had a cat food?
06:09Don't act like you haven't.
06:11First time working with it.
06:13How about yourself?
06:14It's similar to Scrapple,
06:15which we eat back home,
06:16so I have a decent idea.
06:18Nice.
06:18I grew up in a small county in Maryland.
06:21We probably have more cows
06:22than we do people.
06:23So, yeah.
06:24I have a pound of Scrapple
06:26in my freezer right now.
06:27Anthony, you were just talking
06:28about Scrapple yesterday.
06:29I know.
06:30What were the odds?
06:31What happens if this pain's too bad?
06:33You can step off.
06:35I am trying so hard to push through,
06:37but, like, the craziest pain,
06:39it just radiates throughout my arm.
06:41I can barely, like, move this.
06:42Okay.
06:43I'm totally fine.
06:44It's starting to, like, be too much.
06:46This is so bad.
06:49Something's happening.
06:51She say anything?
06:52Uh, no.
06:54It hasn't felt like that until today.
06:56My fingers are tingling.
06:58I just don't feel like I have, like,
06:59full control over, like, my arm.
07:02I just don't want things to get worse.
07:04Then maybe I should just go.
07:06Maybe you should just go.
07:06Okay.
07:07I've decided to leave and get an X-ray
07:09and see if there's anything
07:10that needs to be taken care of immediately,
07:12especially if I want to continue
07:14in the competition.
07:1924.
07:21Emeril's a legend.
07:22Bring out the OGs.
07:23The liver mush is going to need some acid.
07:25I think it's going to need some, like, creaminess.
07:27Lipstick on a pig situation.
07:29You set on something already?
07:31I think for me, like,
07:32something classic kind of Frenchy
07:33for my boy Emeril.
07:35So I'm thinking, like, Piccadilly.
07:36I wish liver mush wasn't the first thing
07:38that I was serving Emeril.
07:39Bam!
07:40There you go.
07:41Come on.
07:42What's more important,
07:43the 10K Emeril or Lauren's?
07:45Lauren's not winning.
07:47Yeah.
07:48Winning the first two quick fires,
07:50I feel like there is kind of, like,
07:51this target on my back.
07:52We're going to just do steamed egg
07:53with some liver mush.
07:54The king of quick fires.
07:56Liver mush.
07:57It's a strong product,
07:58so I want to pair it
07:59with something more delicate.
08:00Steam some egg.
08:01I'm in the zone.
08:03Let's go.
08:03I'm making a little marinated tomato,
08:05trying to bring some freshness
08:07to this all as well.
08:08The plan is elevated French
08:11with some pate vibes.
08:13I'm going to treat this liver mush
08:14like a piece of foie gras.
08:16Oh, I'm hearing pate.
08:17I'm hearing foie.
08:18Y'all are going fancy smancy.
08:20Yeah, for sure, bro.
08:22This is going to taste like the liver spread
08:23that I used to eat growing up.
08:25I think I'm going to make albondigas.
08:27Ooh.
08:28Utilizing the liver mush
08:29as binder and flavoring for my meatball.
08:33I usually have liver mush
08:36after a night out
08:37when my liver's mush.
08:39So we're in breakfast mode, man.
08:41You making a waffle?
08:43Maybe.
08:43People are going to do the obvious,
08:45maybe sear it
08:46or make some type of pate.
08:48So I'm making
08:50a liver mush crusted French toast
08:54with whipped liver mush cream.
08:57I hope y'all deliver.
08:59You better cut it out, bro.
09:01Oh, 1559.
09:03Gwen!
09:04One me!
09:05Yeah!
09:05Can you make me one, Gwen?
09:07Yeah.
09:07Growing up,
09:08my parents cooked
09:10very traditional Viet food.
09:11We're in somewhere.
09:12Both of my parents
09:13were refugees
09:14from the Vietnam War,
09:15so I was born
09:16in the refugee camp.
09:17At first,
09:18we were in the welfare system,
09:19but both of my parents
09:20became entrepreneurs.
09:21That fire that they've always had
09:24started that fire within me.
09:26I'm going to use
09:27the liver mush
09:28like a pate.
09:31Too much of this
09:32is too much,
09:33so I'm going to do
09:34a play on an arpeggie egg.
09:35It's one of my favorite
09:36canapes.
09:37I feel confident.
09:38Timing is excellent.
09:39Don't get all cocky
09:40on us right now.
09:46Liver mush
09:47is thickened
09:48with cornmeal,
09:49so I'm hoping
09:50that it gets to thicken
09:51my sauce.
09:53Ten minutes!
09:53All right, y'all,
09:54$10,000 on the line.
09:56How's everybody feeling?
09:57Just emulsifying
09:58my liver mush.
09:59The thing that I like
10:00most about Scrapple
10:01is that it has
10:02that creamy component,
10:03but also the crunch.
10:04I just got crust
10:05out some liver mush.
10:06I wanted to act
10:07as my little crouton.
10:08Seven minutes!
10:11I'm going to add
10:12another component.
10:13The cornmeal texture
10:14is a bit pasty.
10:16Mush on mush!
10:17Liver mush cracker
10:19might have more of a bite
10:20than I'm kind of looking for.
10:21I'm starting to overthink,
10:22but I got to just go
10:23with it.
10:25Oh,
10:28I over whipped
10:29the whipped cream,
10:31so now I have,
10:32like, a butter.
10:33I don't have time
10:34to start over,
10:35so I'm really just trusting
10:36that there's enough
10:37liver mush
10:38on this French toast
10:39that you can really
10:40taste it out.
10:42How's everybody feeling?
10:44Fighting for my life!
10:46I had a little freshness.
10:47Chefs, you have five minutes!
10:49Five minutes!
10:49Five minutes, chef!
10:51I'm freaking out.
10:52Trying to nail it,
10:53but I don't know.
10:54It's actually better
10:55than I expected.
10:56Pop, pop, pop!
10:57Guns blazing, bro.
10:5820 seconds.
11:02Bam!
11:02Beautiful boy.
11:03Five,
11:04four,
11:05three,
11:06two,
11:07one!
11:08Time's up!
11:08Utensils down!
11:09Hey!
11:10I got stuff on the plate.
11:12Woo!
11:20Let's get mushy.
11:21Let's get mushy, baby.
11:23Duane, let's start with you.
11:25What did you make for us?
11:26I made a liver mush
11:28and grilled chicken bun mee
11:29and pickled carrots.
11:31Well done.
11:32That means a lot.
11:34Okay, Nana?
11:35I wanted to take
11:36a little sweet side to this,
11:37so I made liver mush
11:39French toast
11:40with your side
11:41of maple syrup.
11:42No liver mush
11:43in the syrup.
11:44No.
11:45Okay, Anthony?
11:47The bottom's
11:48a liver mush pate.
11:49Tomatoes dress
11:50a little bit in acid,
11:51spicy cayenne chilies.
11:53On top,
11:53you'll have croutons
11:54made with the liver mush.
11:56Little heat.
11:57Oh, yeah.
11:58Especially with liver mush.
11:59I wanted to make
12:00something a little bit bright.
12:01Great.
12:01Thank you, Anthony.
12:02Thank you, Chef.
12:03I made a brown butter hollandaise,
12:05cornmeal fried liver mush,
12:06roasted tomatoes,
12:07and then I roasted
12:08off some grapes as well.
12:10All right.
12:10Thanks, y'all.
12:11Jonathan.
12:11Hey!
12:12I have a liver mush benedict.
12:15I really wanted to highlight
12:16the liver mush.
12:17The eggs cook perfect.
12:19Thank you, Chef.
12:20Brandon was the one
12:21who actually got me
12:21into cooking,
12:22and we would watch
12:22your show like crazy,
12:23so you inspired us.
12:25Well, thank you so much.
12:26Sherry?
12:27I made a liver mush
12:28foie gras
12:29and pomme de terre.
12:30On top of it,
12:31we have pickled sancho.
12:32Nice presentation.
12:34Thank you, Chef.
12:35Hello, Lawrence.
12:36I made a Cantonese-style
12:39steamed egg
12:40with liver mush.
12:41So you have liver mush
12:41in the egg,
12:42you also have fried liver mush
12:43on top,
12:44and some of, like,
12:45the sauce from the marinade.
12:47Very interesting dishes.
12:48Mm-hmm.
12:48Seeger?
12:49First thing I thought
12:50was charcuterie,
12:51so I did picc-a-lilli
12:52beurre blanc
12:52with a seared liver mush.
12:54Have you had it before?
12:55I have not.
12:56You haven't?
12:56Will you have it again?
12:57I will not.
13:00I made a liver mushroom toast.
13:04Oh.
13:05I seared it.
13:06I whipped up whipped cream,
13:08cooked off mushrooms
13:08with shallots and onions,
13:10a little salt and pepper.
13:11So familiar with liver mush.
13:12I am.
13:12It's usually in the morning
13:13after a night of being out.
13:18A lot of eggs.
13:19I made a take on arpege egg
13:21with liver mush.
13:23I wanted it to be, like,
13:24super luxury.
13:26Brittany, come on up.
13:28I want pate ral as well,
13:30so it's a crispy liver mush
13:31on the bottom
13:32and then a grape mostarda as well.
13:35Okay, Rhoda.
13:37Mm.
13:37I made albondigas
13:38with ground pork,
13:40and then the sauce,
13:41I thickened it
13:42with more liver mush.
13:43They're representing it well.
13:44Yeah, they really are.
13:45Mm-hmm.
13:47Emerald, do you think
13:48our chefs may have changed
13:49people's minds about liver mush?
13:51I really do.
13:51I think they did a great job.
13:53I can confidently say
13:54I like liver mush.
13:56Pleasantly surprised.
13:57Yeah.
13:58For a few chefs, though,
13:59there were liver mush dishes
14:01where the PR campaign
14:02maybe fell a little bit short.
14:04Nana, the French toast,
14:06was very, very, very tasty.
14:07I just didn't get enough liver mush.
14:10Maybe you could have sandwiched it.
14:11Maybe you could have stuffed it inside.
14:13You couldn't really taste it at all.
14:14Okay.
14:14Emerald, who else had
14:16a less-than-successful dish today?
14:18Lawrence, your steamed egg
14:20was just way too wet.
14:22The crispy croutons got soggy.
14:24It was like wet mush.
14:27Brittany, your dish was kind of dry.
14:29It was off the mark for sure.
14:31It feels like it's something
14:32that I had before.
14:33Pate on a crostini.
14:35Yes, sir.
14:36There were a few dishes
14:37that definitely garnered
14:38a little attention.
14:41Gwen, your bar me on point.
14:43Thought it was very, very pasty.
14:45The carrots were perfectly acidic
14:47and sweet to balance off the liver mush.
14:49It really worked.
14:51Anthony, what you did
14:52with the liver mush croutons
14:54was just great.
14:55I didn't think that tomatoes
14:56was going to be the perfect pairing
14:57for liver mush,
14:58but it was colorful.
14:59It was vibrant.
15:00And we had one more favorite.
15:04Roto.
15:05Oh, cool.
15:06The cornmeal in the liver mush
15:08acted as like the panade
15:09inside a meatball.
15:11That was the idea.
15:12That was a very, very smart play.
15:13And that sauce on the bottom,
15:15very tasty.
15:16Who had the best liver mush dish
15:18of the day?
15:19The chef that really made me crave
15:21more liver mush is
15:24Chef Anthony.
15:25Oh, f***.
15:26Hey.
15:28Thank you very much.
15:29Yeah.
15:30I was looking down the road.
15:31I was like, damn, again.
15:34About.
15:37$10,000 in quick fire, quick cash
15:39from the active cash credit card
15:41from Wells Fargo.
15:42Feels great, yeah.
15:43I'm feeling great.
15:44I'm always hungry, though.
15:45I'm not easily satisfied,
15:46so I want to accomplish more.
15:48It was outstanding.
15:50Yeah, somebody needs to put that
15:51on the menu.
15:52Yeah, delicious.
15:52Thank you very much.
15:54So now that you've been spinning
15:55and weaving yourself
15:56through the competition,
15:57it's time to see
15:58your true colors shine.
16:04North Carolina is renowned
16:06for its rich manufacturing
16:07textile history
16:08in the late 19th
16:09and early 20th centuries.
16:11The textile boom helped fuel
16:13the industrialization of Charlotte,
16:15transforming it from a small town
16:17to a major city.
16:18I'm not from North Carolina,
16:19but my dad worked in a textile mill
16:21for over 40 years, dyeing cloth.
16:24How fitting,
16:25because today's challenge...
16:30Whoa!
16:33Right on cue.
16:34My heart.
16:36What are we doing?
16:37Are we making edible garments?
16:39Wow.
16:40That is so cool.
16:42All right, all right.
16:44Tameric, hibiscus.
16:46Chlorophyll.
16:47Interesting.
16:47You know, all over the world,
16:49chefs are using natural food dyes
16:51to amplify the food
16:54as well as the dining experience.
16:56For your challenge,
16:57we want your dishes to be colorful
16:59to pay homage to Charlotte's
17:01rich, colorful textile history.
17:03You must create a dish
17:04that features at least two elements
17:06that have been dyed
17:07by natural food dyes.
17:08I mean, we've all seen, like,
17:10the viral pink sauces
17:11and then the rainbow bagels.
17:12Tricolor pasta.
17:14These poppy, bright colors.
17:15And food is kind of, like,
17:17having its moment.
17:17Should be interesting.
17:18I did an event
17:19for a large makeup company
17:22where all the food
17:23had to look like makeup,
17:25but the thing with natural dye
17:27is that these colors
17:29aren't as vibrant.
17:30So my strategy
17:32will be choosing flavor
17:34over everything.
17:37Today, you'll have 30 minutes
17:39and $200
17:40to shop at Whole Foods Market.
17:41Tonight, you'll have two hours
17:43to prep and cook
17:44here in the Top Chef kitchen.
17:45Oh, wow.
17:46And tomorrow,
17:47you'll have an additional
17:48one hour to prep
17:49before service begins
17:50at a local hotspot
17:51called Supperland.
17:53There, you're going to serve
17:54Tom, Gale, Emeril, me,
17:56and your guests,
17:57owners of Supperland,
17:59Jeff Tony Dandle
18:00and Jamie Brown,
18:01along with the queen of color,
18:03Amira Kasem,
18:04best known for her
18:05very colorful rainbow cakes
18:07at Flower Shop
18:08in New York City.
18:09And don't forget,
18:11immunity is on the line.
18:12Have fun with it
18:13and kick the color
18:14up a notch.
18:15Oh, are you going to do it?
18:16Are you going to do it?
18:17Yeah.
18:18Bam.
18:18Yeah, there you go.
18:19And on that note,
18:21good luck.
18:21We'll see you tomorrow.
18:23See you.
18:24Good luck.
18:30Guys, got any, like,
18:31food fails
18:31when it comes to, like,
18:32dyes in your food?
18:33Beer one time
18:34on St. Patrick's Day.
18:36Oh, green beer?
18:37I didn't know.
18:38I never used food diet.
18:39I was like,
18:40that beer was just, like,
18:41emerald green.
18:42Yeah, and then their mouth
18:43was just, like,
18:44I'm like...
18:44At the restaurant,
18:45we use so many beautiful,
18:47colorful pieces of produce
18:48from farmers.
18:49Changing that color
18:50isn't something I do a lot,
18:52but I love having, like,
18:53another creative outlet,
18:55like, multiple stencil
18:56layered art.
18:57It's kind of my jam.
18:58So I'm going to dig deep
18:59into, like,
18:59the experiences I've had
19:01as an artist
19:01to be on top
19:03of everyone else.
19:04These poor judges,
19:05they're getting
19:05hawker butt,
19:06and now they're going
19:07to have, like,
19:07tie-dye mouths.
19:08Yeah, right?
19:10Another thing is,
19:11it's like, you know,
19:12you can sit here
19:12and map it out.
19:13Well, I'm sorry, guys.
19:13Jennifer's calling.
19:14Oh, hey, Jennifer.
19:15What's up, Action?
19:17Hey.
19:18Just leaving urgent care now.
19:20Nothing's dislocated,
19:21so maybe pinched nerve
19:23or a really bad strain
19:24in my neck.
19:25I'm hoping that
19:26the medication
19:27starts working
19:28any time now.
19:29The shoulder pain
19:30is still pretty intense,
19:32but whatever the cook is,
19:33I have to get through it.
19:35You're just trying
19:36to make a really colorful dish.
19:37With natural ingredients
19:38that die.
19:39All right.
19:40Thanks, y'all.
19:40We'll see you at Old Food.
19:49Vamos.
19:52Brenda coming in.
19:53Oh, careful.
19:55Swing in, swing in.
19:55Hey, guys.
19:57Hey, there you are.
19:59You're alive.
20:01Someone's in my car.
20:02What's a good stuff
20:03for banana leaves?
20:04Chard.
20:05So it's chard.
20:05Chard.
20:06Oh.
20:07Yeah.
20:07That's a great idea.
20:09If he wins with that idea,
20:10I'm going to kill him.
20:12I'm going to make
20:13a bow flight
20:14of three bows.
20:15Oh, sweet.
20:16A bow is a good move
20:17because it is
20:18a blank canvas.
20:19It's white naturally,
20:20but you can infuse
20:21a lot of different flavors
20:22and colors into it.
20:23I don't know
20:24if that's going to work,
20:25but let's find out.
20:27I'm going to do
20:27a reach around.
20:29Really?
20:29You promise?
20:31I'm going to make
20:32a mussels in escabeche
20:34and then play
20:35with my sauces,
20:36my colors as well.
20:38What did you say?
20:39You're doing mussels?
20:39Yeah, I'm doing mussels.
20:40I'm going to do mussels.
20:40I'm going to play
20:41with the sauce.
20:42I'm going to do
20:43whatever the winner does.
20:46Fifteen minutes.
20:48Fifteen.
20:49I'll take a bag of claims.
20:51Psychedelic ceviche.
20:52We're going acid trip.
20:53If I did a milk bread bun,
20:56what would my protein do?
20:58Shrimp's cheese.
20:59Shrimp and red egg gravy?
21:00That'd be good.
21:01Doing like a chicken galantine
21:04stuffed with crab.
21:06I am not good
21:07with time management,
21:08so I don't want
21:09to waste my time
21:10doing too many things.
21:12What am I looking
21:12for? Shallots?
21:13I've done galantines before.
21:1575% of the dish
21:17is inside this rolled chicken,
21:19so if I finish those tonight,
21:21tomorrow,
21:22I am home free.
21:24Got turmeric
21:25on my onions,
21:27pop a green
21:27with my crab,
21:28so I feel like
21:29it's like giving
21:30Mother Earth
21:30a little bit.
21:31I love that.
21:33You got a corner?
21:34Get out of here.
21:35Put down.
21:35Take your own corner.
21:37All right, guys,
21:38I'm checking out.
21:39Three minutes, chefs.
21:40Three minutes.
21:42I got to be
21:43strategic about this.
21:44A little bit
21:45of what's becoming
21:46a game for me
21:46is the checkout line.
21:48What does this cost?
21:49It hit like right
21:49to like almost
21:51the scent.
21:52Ah, skirt!
21:53Ah, skirt!
21:54Is it being a closing
21:54I've come to a win?
21:57$199.01.
21:58Whoa!
22:00Let's go.
22:01Put it on my tab.
22:13One hour, 59 minutes,
22:1530 seconds, y'all.
22:17All right,
22:18what are we doing?
22:19Jen, how are we feeling?
22:21Oh, good.
22:22I'm just looking
22:22through everything
22:23I snagged at the market
22:24trying to figure out
22:25what I'm going to do.
22:27Because I was late
22:28to the party,
22:29like, I'm not really sure
22:30what I'm doing.
22:31But I love working
22:32with turmeric
22:32and I know it dyes
22:33really well.
22:34Getting ready
22:35to buzz up my shrimp
22:36for my bun that I'm making.
22:38The one thing
22:39that I probably need
22:41to get to
22:41is make my bread tonight.
22:44I think I'll get colorful,
22:45channel my inner
22:46Jackson Pollock.
22:47Well, he did go
22:49to art school,
22:50so I did a lot
22:51of drugs in art school.
22:52My grades weren't
22:53that great in high school,
22:54so art school
22:55always seemed
22:56to be the path.
22:57You know,
22:58hopefully that's something
22:59I can lean on a little bit.
23:00Going to vacuum pack
23:01all my cute little veg,
23:03and hopefully they take
23:05on a whole bunch of color.
23:10You must be feeling good
23:12after you took
23:12my quick fire from me, huh?
23:14Uh, I mean...
23:15Huh?
23:15We'll see what happens
23:17tomorrow, man.
23:17We'll see what happens
23:18tomorrow.
23:19Money!
23:20Going to make
23:21a tricolor setteau.
23:23So this one
23:23is the carrot juice one.
23:25I had the privilege
23:26of working at Prisay
23:27for four years.
23:29One of the first dishes
23:30I've learned how to make
23:31was a buckwheat spetzel.
23:33And this is the final one,
23:34the beat.
23:35Because I haven't won
23:36any challenges yet,
23:37I'm hoping that
23:38if I over deliver
23:39in technique,
23:40that the judges
23:41will see my potential.
23:43Black pork?
23:44Have you ever heard of that?
23:46Hour 12 minutes.
23:48Hour 12.
23:49Ah!
23:50Oh, careful, careful.
23:51Hot, girl.
23:52That's a carrot juice
23:53going in for a stop.
23:54This is going to be
23:55my orange sauce.
23:56I want to go simple
23:57with my dish
23:57and just pick
23:58my favorite colors.
23:59I'm going to do scallops
24:00and I'm going to do
24:01two different sauces,
24:02an orange and a green.
24:03F***.
24:07I'm going to use chlorophyll
24:08for the mole verde
24:09so it's bright and vibrant.
24:10Green is, like,
24:10one of the hardest colors
24:11to maintain
24:13just because of plants'
24:15natural process
24:15of breaking down
24:16and losing its sheen
24:17when it's applied to heat.
24:18So tomorrow,
24:19I'm going to add
24:19some liquid chlorophyll.
24:20That's going to help
24:21boost it even more.
24:22Chlorophyll?
24:23More like borophyll.
24:25Make sure all these bones
24:26are out
24:27so we can roll it.
24:29I got one bao dough
24:30out of three done.
24:31I got two more to go.
24:32I need a red one,
24:33I need a yellow one.
24:35Hey, chefs.
24:35How's it going?
24:36Oh, my.
24:38Hey!
24:39It's a crust.
24:41Don't know why
24:42I picked this dish.
24:43How have you done
24:44two moles
24:44and I've done none?
24:45If I pull this off,
24:46it's three in one challenge.
24:48We got to agree
24:49on a mole off.
24:51This is an interesting challenge.
24:52You know,
24:52we're asking the stained food.
24:54Yeah.
24:54I like the idea
24:55of the dyed-cured fish.
24:56That's something
24:57that came to mind
24:57immediately,
24:57like salmon,
24:58that's covered in beets.
24:59It's like a no-brainer.
25:00I want to dye the fish
25:02a bunch of different colors
25:03and then, you know,
25:05win this competition.
25:06But here's the other thing,
25:07too,
25:07is I think most of this dyes
25:09that you're using
25:10are fairly neutral
25:11with the exception
25:12of, like, saffron.
25:13Right.
25:13Saffron has a flavor.
25:14I have squid ink.
25:15I have saffron.
25:16A little refined,
25:16a little sassy.
25:19A lot of the other stuff,
25:20I can turn brown
25:20very quickly.
25:21Right.
25:21You add acid to it.
25:22You cook it too long.
25:23That is not a color you want.
25:24Oh, no.
25:25Right now,
25:25things look okay.
25:26We'll see.
25:31A little crazy
25:32for three moles?
25:33I don't know.
25:34It's you.
25:37New colors now.
25:38I know.
25:38Now we got blue.
25:39It's been a while.
25:40I'm going for all the colors.
25:42Not just three,
25:42all of the colors.
25:46Some cherry juice.
25:47This is for a dessert one.
25:48There's always red dye number five.
25:52Twin.
25:53Hello.
25:54Got a pot full of chicken there,
25:55huh?
25:55We got a pot full of chicken.
25:57I'm doing a basil brioche stuffing
25:58in between the meat
26:00and the skin.
26:01So that's your green?
26:01That's my green.
26:02And then you got yellow in the sauce?
26:03Yep, I got saffron,
26:04turmeric in here.
26:05And then I have a parsnip puree.
26:07I don't know if I want
26:07to keep it white.
26:08It is a challenge.
26:09We were asking you
26:09to make colors.
26:10That's true.
26:10That's true.
26:11I'll have to think about that.
26:12Okay, great.
26:13Good luck.
26:14Okay, Brandon.
26:15How you doing?
26:15How are you?
26:16Pleasure.
26:16What you up to?
26:17So what I want to do
26:18is kind of a, you know,
26:19a deconstructed lasagna,
26:21meaning not pressed and baked,
26:22just everything free form.
26:24Is that your ragu on the stove?
26:25It is.
26:26Molognese is near and dear
26:26to my heart.
26:27I know it seems simple,
26:28but if we could develop
26:28a lot of flavor,
26:29it's going to be a great dish.
26:30Right?
26:30Sounds good.
26:30Good luck, man.
26:32All right, chefs.
26:32Good luck.
26:33We'll see you tomorrow.
26:34Thank you, chefs.
26:37Deconstructed lasagna.
26:43We're not going to get
26:44like a bright red
26:44from this right now?
26:48I really want to make
26:49this cherry bow,
26:50but I can already tell
26:51that it's not quite right.
26:53Ah!
26:54And it also doesn't look
26:55very bright red.
26:56This is not going to cut it
26:58for a color challenge.
26:59All right, let's go.
27:00Oh, it just sent me home.
27:02Ah!
27:1030 minutes, y'all!
27:1230 minutes!
27:13That red one doesn't feel right
27:15because there's a lot
27:15of acidic elements,
27:16so you know what?
27:17I'm going to make one more.
27:18I'm going to do
27:19freeze-dried strawberry.
27:20I'm having a puree going on.
27:23The whole point of this challenge
27:24is dyeing food with natural color.
27:27I pick up activated charcoal
27:30to make a black puree
27:32just for that, like,
27:34very unexpected color.
27:35That's a little grainy.
27:37I'll have to add more water.
27:41Stop, chef.
27:42Work out.
27:42You want to taste this?
27:43Yeah.
27:44That's your, uh, braise?
27:49Good.
27:49Tender.
27:50Yeah.
27:51This is hibiscus or jamaica.
27:54And it's going to make
27:55for a delicious pickle.
27:56Nana, how are you doing?
27:57What's colorful in your dish?
27:59I got my saffron-fonyo.
28:01I've got my green crab mix.
28:04And then turmeric for my onions.
28:06I have all my mise en place ready.
28:08Go your speed, girl.
28:10You're a badass cook.
28:12But I'm having a tough time
28:14rolling the chicken galantine tight.
28:18Eee!
28:19I'm going to seal them all up
28:21and fix them tomorrow.
28:23Ugh!
28:25Actually, I think it's okay.
28:27How's that arm, Pickle?
28:29Um, I was feeling pretty good
28:3130 minutes ago
28:32and moving around isn't that great,
28:33but I'm doing wonderful.
28:35Because of my shoulder pain,
28:37I'm not pushing myself
28:38to make the dough tonight
28:39for my bread.
28:39Just going to try to get
28:41what I can done with one arm.
28:43I'm honestly just going to
28:44cross my fingers
28:45and hope that they rise properly.
28:48Oh, my God.
28:5017 minutes, y'alls.
28:5217.
28:5317, heard.
28:55Is this the rainbow
28:56we'll be tasting tomorrow, Chef?
28:58Yes, sir.
28:59Pea flowers and achiote.
29:00Some of these things,
29:02while they do present
29:03a lot of color,
29:03they have not the best flavors.
29:06So I'm thinking
29:06I'm just going to cure the fish
29:08on the outside
29:08three different colors
29:09and hope that it all works together.
29:11Getting this paint on this fish,
29:13going to wrap it up,
29:14and I'm done.
29:14Hey, Lawrence,
29:15we got to pack it up here.
29:17Nice.
29:18Should be good for tomorrow.
29:19I just got to make my dough,
29:20like, right away
29:21and get them stuffed, so.
29:22That I'm stressed out about.
29:24Two minutes, 20 seconds.
29:26Wait.
29:28Oh, so colorful.
29:30Where are you guys going?
29:32I don't know.
29:32I don't know.
29:33Yeah, I wish.
29:36All right, let's deal them out.
29:38What do we want?
29:39What's the choice for tonight?
29:41I want this.
29:42This one?
29:42That one's good.
29:43Ooh, me, Brittany.
29:44Brittany, Seeger, and Oscar
29:46have this, like, natural connection.
29:49So we got these matching sweatpants.
29:53This is how gangs start, I think.
29:55Oscar loves self-care,
29:57and I love that about him.
29:58This is, like, my favorite way to relax.
30:00Yeah, seriously.
30:01I'm so glad you brought these.
30:02A nice decompress.
30:03Yeah.
30:03And have fun
30:04and look great, obviously.
30:06Still in the game.
30:07I feel like the outfit actually chose us.
30:09Tell me I'm wrong.
30:10Look me dead in my charcoal face
30:12and tell me I'm wrong.
30:14You are not wrong.
30:15I would never.
30:16You are not wrong.
30:21I'm up first, working next to Nana,
30:26and to me, this challenge
30:27is not just about dyeing mashed potatoes green.
30:30Yeah.
30:31Pasta is a finesse thing.
30:32I want to show these judges
30:34I know how to cook.
30:35Those colors look really nice, Brandon.
30:38Donna, how you doing on that galantine?
30:40I just didn't give her enough love yesterday.
30:44It looks like it might be over stuff,
30:46so I'm going to take some out
30:47and rewrap it
30:48because I know it's going to fall apart
30:50the way that it is.
30:52I got a rewrap.
30:54There's a part of me that
30:56just feels like I'm not moving fast enough.
31:00Take your time.
31:01Do this right.
31:02Yeah.
31:02Hey, guys.
31:03I'll grab your kitchen ink.
31:05What do you want to edge in?
31:06Just right here is good.
31:10I just need to get my dough started.
31:1231 minutes left, Nana.
31:14Wait!
31:15It's going to steam for as long as I can.
31:18Just going to push through.
31:20I am making a dough that I put turmeric in.
31:24I'm, like, really pushing the envelope
31:26for these to, like, get proof properly
31:27so they're not too heavy.
31:30You seem fine.
31:32What's up, chef?
31:33Yeah!
31:34We're here.
31:35We're here.
31:36Oh, it's proofing, I think.
31:37Good?
31:38Yeah, I think so.
31:39You're doing scallops.
31:40Yeah.
31:40I have a tendency to get in my head a little too much
31:43and have to continue to remind myself
31:45that this is what I do, this is what I know.
31:47When I was in New York, you know,
31:49I struggled with trying to prove myself in this industry.
31:52It's a tough city, and, you know,
31:54drugs and alcohol is an issue.
31:55Paycheck to paycheck was bag to bag.
31:58It was a downward spiral.
31:59And I was, like, I've worked way too hard to be like this.
32:02And so I made the decision to come back here
32:04to really refocus myself, and that's when I got clean,
32:07and that's when I really turned myself around.
32:09Being off drugs and being on the other side
32:12has brightened and just, like, amplified my creativity.
32:17Never looked back.
32:20I'm just blending up this for my mole negro.
32:2315 minutes, Brendan.
32:2515.
32:30You good, Nana?
32:31You all right?
32:32Ugh!
32:33My chicken is still raw.
32:35God damn it!
32:36Ugh!
32:37So I take the chicken out,
32:39because I want to sear them,
32:40and baste them in butter.
32:42Side.
32:42I'm out of here.
32:43Side!
32:44Fingers crossed.
32:46Behind!
32:53I got you.
32:59Stunning.
33:00Really stunning space.
33:01Gorgeous, gorgeous restaurant.
33:01I'm so glad you're here.
33:02Jeff and Jamie, can you tell us about where we are?
33:05This is Supperland.
33:06It's an old church building.
33:08The original pews were gone by the time we got in here,
33:10but they're from the early 1900s.
33:13Wow.
33:13And Amira, I'd say that this challenge
33:15is probably tailor-made for you,
33:16and you definitely showed up.
33:18I am here for it.
33:19I'm here for color.
33:20I am here for texture.
33:21All of the vibrancy.
33:22I hope they really sort of turn things upside down a little bit
33:25and give us unexpected colors,
33:27or at least colors in unexpected places.
33:30Take your time.
33:31Food is good.
33:32Five, six, seven, eight, nine, ten.
33:33That's plenty.
33:34Watch out.
33:34Coming in.
33:35Coming in.
33:35I'm just adding some chicken to my mole verde,
33:38and then I'm going to add chlorophyll towards the end.
33:40I am very behind,
33:42but I'm going to try my best.
33:45You wrap bao at all?
33:46Show me one.
33:47This one's a bad example.
33:49Don't look at this one.
33:49Okay.
33:50This is a take on tasu bao.
33:52So normally they have a little opening at the top,
33:54and my mom was like,
33:55you can't make tasu baos that are around
33:56because it wasn't traditional.
33:59But now she's the one that's always coming to my restaurant
34:01and taking these bao.
34:02I have so much respect for my mom.
34:04Growing up, she bought a bakery.
34:07When she was looking for a space,
34:09the requirement was a big basement
34:11because my mom has a Chinese rock band.
34:17And they would practice every Sunday night in the basement.
34:21And till this day, they still do.
34:23How many bao can you wrap in one minute?
34:27Take your time and pleat.
34:29Take your time and pleat.
34:31Brandon, how much time?
34:34341.
34:35Holla.
34:36Great.
34:39Not again.
34:40Minute 50.
34:45Oh my gosh.
34:46This is not a good situation.
34:4859 seconds.
34:50Side!
34:51I want to help her,
34:52but also you have to put the mask on yourself
34:54when the plane's going down.
34:5530 seconds.
34:57Cat, close at somebody, please.
34:59I got it, I got it, I got it, I got it.
35:01I got it.
35:02I got it, I got it.
35:07I got it.
35:08I got it.
35:09I got it.
35:10Brynia, what's happening right now?
35:12I'm not sure if every chef finished their plate or not.
35:14OK.
35:15I only have the yasa on the plate.
35:31here we go wow so beautiful this is for the pasta dish thank you lovely what is this incomplete
35:47all right Brandon tell us what you made please so the sauce is a olive oil herb oil pour that
35:53right
35:53on top of the pasta oh how surprising was that that's fun oh what I have here for you is
36:00deconstructed lasagna so tender bolognese around the side on top is the marbled pasta which is
36:04made with activated charcoal saffron and the pea flowers wow that's beautiful Nana what do we have
36:11here I have yassa onion puree my chicken galantine that was stuffed with crab didn't make it on the
36:17plate was it a timing thing like everything is done it's just downstairs correct okay thank you
36:24chefs thank you both I feel for it I really do it's not the first time it's devastating yeah dang
36:33it I
36:33mean Brandon's on the other hand is delicious I actually thought the four was so unexpected yeah
36:39yeah I like how much he layered the experience right from the two different sauces that you're
36:43pouring to the layer of pasta he nailed the breeze these colors were very striking I was surprised at
36:49the nice red color of the bolognese I kind of expected to be brown underneath and with the green
36:54it went together pretty well just take deep breaths I know this right now is not the time to talk
36:59about
36:59it but I mean it's really hard to say anything about Nana's dish it is so incomplete that you can't
37:06even give it any kind of critique you can't you can't she's not locking in so to where she needs
37:11to be it's okay it's okay listen the whole whole life the whole life lived beyond it I'm proud of
37:19you
37:20your family's proud of you positive okay yeah all right it's okay come on let's get out of here
37:25we go I'm going in now it is in the hands of the bow gods I got these beautiful little
37:33neck clams I'm
37:34gonna make like an Indian salsa macho with them wow to go with my land though I brine my fork
37:40in
37:40charcoal okay and three collars on the special oh nice what's our time Anthony two minutes chef
37:46just make it tasty chefs open smells incredible in here chef oh yeah feeling good please feel so
38:06thank you Thomas oh some mole wow thank you this mole looks so pretty how you doing not so good
38:17but I powered through and hopefully this is edible oh man Jennifer I made a pickled shrimp milk bread bun
38:25I
38:25use turmeric in my milk bread bun and tomato powder in my pickled shrimp did you make your dough
38:31yesterday I made it this morning but I wish I had to just made it last night okay Anthony on
38:36the
38:37outside you have a mole negro colored with activated charcoal on the inside you'll have a mole rojo with
38:42the yellow beets and guajillo and then the last one is the mole verde that has chlorophyll as well
38:47great thank you thank you feel better Jennifer thank you want me to go down first and you lean on
38:52me
38:52or okay so I think Anthony did a good job it looks great it's really kind of visually stunning
38:58I'm from Mexico and this is like my childhood and I love how he plated it very tasty flavors are
39:04great
39:04then it went well they seemed happy well what about um Jennifer's dish I like the shrimp a lot
39:11I do think that the bun fell a little short for sure I agree with you it's too dense just
39:16sort of
39:16trapping it in there rather than going with it I wouldn't look at this and think there was two
39:22colors incorporated there's like tomato powder in the shrimp but I don't think of tomato as like
39:27a transformation right yeah Jennifer how did it all go well I got food on a plate so that's really
39:32all I could ask for oh my god I was expecting a little more like color creativity I wanted like
39:38blue I wanted red I wanted my mouth to turn color maybe we'll still get that got a lot of
39:42dishes to go
39:43hey guys smells fantastic in here it's me uh 10 minutes chef chef those look beautiful thank you
39:52chef all right this is my uh pochinita pork this is uh marinated with uh achiote to give it a
39:59nice red
39:59color there's a lot of nervousness going on this is like an interesting cook for me it's all in this
40:06I could be up right now or I could be not Lawrence was in a bad place the night before
40:10my next big project is my pork I want to poach it and grill it cherries dish is going to
40:17be crazy
40:18are you nervous uh a little bit I have a lot of components yeah three minutes you all set yes
40:26chef
40:27I'm happy I'm happy I'm happy I'm happy I'm happy you're happy yep 15 seconds all right oh my gosh
40:31I almost forgot my diakon dude yeah
40:37ba ba ba ba ba ba ba ba ba ba ba ba ba ba ba bau
40:41thank you it's like a little stop light okay Lawrence tell us about your dish please I made a flite
40:46of
40:46three baew so the yellow baew is carrot and turmeric on the inside you have red chili pork
40:51the green baew is phosphу and there inside is colored with turmeric but also curry powder that I got
40:56from Madagascar, and then the sweet bao is dehydrated strawberries, and then inside is
41:01matcha.
41:01You can taste the strawberry.
41:04All right, Brittany.
41:05Pan-seared scallops with a broccoli and chlorophyll puree poached in chlorophyll
41:10daikon radish and carrot and saffron broth.
41:13Okay, great.
41:14Thank you very much.
41:15Appreciate it.
41:16Thank you, Chef.
41:17Feel good?
41:18Yeah.
41:19Brittany said that her daikon was poached in chlorophyll.
41:21That thing is white as white as can be.
41:23Yeah, it's not poached in anything.
41:24I think if you got this dish at a restaurant, you would be fine.
41:27You wouldn't know it was a color challenge, though.
41:29But color the scallops.
41:30I don't know if she's thinking beyond the box.
41:33I should have let my carrots go a little bit longer, but...
41:36On the other side of things, we have Lawrence.
41:38He has definitely put the boldest step forward.
41:41He's boldly gone where no bao has gone before.
41:42That's right.
41:44He did what was expected.
41:45You're coloring something that typically isn't colored and giving you something new and different.
41:49I thought they were tasty.
41:50The fillings are great.
41:51This is not an easy task.
41:52Yeah.
41:53You know, this is, like, very close to me, and I'm happy.
41:55Awesome.
41:55Well, it was great working with you.
41:57Just under 11 minutes, Sherry.
41:59Coming down.
42:00Very hot.
42:01And I'm not talking about the pot.
42:03Ladies, we ready?
42:04Good luck, you two.
42:06I'm not making SpaghettiOs.
42:07It kind of looks like it.
42:08This is my braised calamari.
42:10Let's go.
42:12Why am I shaking?
42:14Feel a little bit the same way, though.
42:15Since I have immunity, I can't go home.
42:18But winning the first two elimination challenges, I feel this immense pressure.
42:24No one wants to, like, peek right at the beginning.
42:26I got a lot of components.
42:28I want to feel good about this.
42:29I'm starting to second-guess myself.
42:31What's your wow factor on your dish, Rhoda?
42:34I actually don't know how to answer that question.
42:37Why is this space so tight?
42:40My vegetables, green, could have been a little greener, but, you know.
42:44One minute left.
42:45Now is, like, when time just slows now.
42:47Yeah.
42:47You know what I mean?
42:49This last push is always, like, nerve-wracking.
42:55Natural tones.
42:58Justin.
42:59So lamb and clams.
43:00I love doing seafood and meat.
43:02Died my vegetables in spirulina, turmeric, and dehydrated strawberries.
43:07Okay, Sherry.
43:08Activated charcoal brine pork chop.
43:11Serve with a levain tricolor spezzo, a little farofinha, kumquat marmalade,
43:16and then red braised cabbage with elderberry.
43:19How did you cook the pork?
43:20The pork was frivy, and then I just kissed it on the grill.
43:23Great, thank you.
43:23Thanks, y'all.
43:24Thank you both.
43:25My pork is really hard to chew.
43:28I'm still chewing my first bite.
43:30I don't enjoy the texture of the spetzel.
43:33There is a lot of flavors going on that it doesn't feel very cohesive.
43:37What I understand about the spetzel, she took pains to color it.
43:40She then covered it up in this very pale sauce, which tampers down the color
43:44when the color is the challenge.
43:47Every single thing tasted really good.
43:49Amir, are lamb and clams something that you like together?
43:52They rhyme, but they don't go together.
43:55I had a hard time finding the clams,
43:57and I only got them when I had the texture of clam in my mouth.
43:59He wanted all of these vegetables to be bright, and it fell a little bit flat.
44:05I don't understand why they're having such a hard time with it.
44:06I don't know.
44:1629 minutes, guys.
44:17I'm just heating up my sauces now.
44:19Nice.
44:20I cooked my mussels last night that's in my escabeche.
44:24Pork's going down right now.
44:25I got my cilantro crema with the chlorophyll.
44:28One minute, 30 seconds.
44:29Plenty of time to make it perfect.
44:31I've got some dark reds, some blacks with yellows and oranges.
44:36Beauty.
44:37Cutting it down to the wire, chef.
44:38Don't say that, please.
44:46We have some color.
44:47All right, Jonathan, tell us about your dish, please.
44:49This is a cochinita pibil, cilantro crema on the bottom that has a little bit of chlorophyll,
44:54turmeric rice cake, and then some hibiscus pickled onions.
44:57Okay, Seeger.
44:58Vaudivan poached scallop.
45:00Daikon that we braised in a little bit of turmeric and butter.
45:04Underneath, braised calamari.
45:06Fortified it with a little bit of activated charcoal and squid ink.
45:09All right, thank you.
45:12Amira, what did you think of Jonathan's dish?
45:14Aesthetically, it is pretty, and the colors all do go together.
45:18It's a wonderful start, but I think he could have made some blue rice.
45:21It's the same issue we've been running into, where the ingredients themselves are colorful,
45:26but they're not kind of taken in a different direction.
45:28Get the colors going.
45:30I think Seeger's dish came to the table and felt very dramatic,
45:34but as soon as you dug around to take a spoonful of it, everything became murky again.
45:39Why don't you marinate the scallop in the squid ink so the scallop is black, right?
45:42It's just like they're overthinking everything.
45:44Your color contrast was very, very nice.
45:46The challenge isn't here.
45:47I'm starting to get grumpy.
45:50Pat, behind you.
45:51How are your colors coming out, Duane?
45:53They're good.
45:53It's giving it activated charcoal.
45:55Oscar, how you doing?
45:57Uh, it's getting close.
46:00Crap.
46:00The fish is not stained at all.
46:04Five minutes, 30 seconds, Oscar.
46:05Five minutes.
46:06So now wouldn't be the time to make a change, would it?
46:08I feel like I can't even cut straight.
46:10There's shots being fired.
46:11I'm the guy in the war movie that's sitting there like,
46:14uh, what's going on?
46:16Um, time?
46:18We have one minute.
46:19Oscar, hurry up.
46:21Hurry up.
46:21Finish strong, guys.
46:22Finish strong.
46:23Looking good.
46:26Yeah.
46:28Last three dishes.
46:29Here we go.
46:32All right, Oscar.
46:33I took a snapper.
46:35I mixed it in with leche de tigre.
46:37Did a tricolor on it.
46:39So this is a little take almost on a Peruvian ceviche.
46:42Rhoda.
46:42My dish is a take on a mussels and escabeche.
46:46So I have beet powder and squid ink to kind of mimic a marble potato.
46:51Cauliflower, a mojo rojo, and a mojo verde.
46:54Okay, Duen.
46:55Brioche stuffed chicken.
46:57Then I made a puree out of basil and spirulina to give it that green color.
47:02On the side, you have parsnip puree that has that color from activated charcoal.
47:07How would you characterize this color?
47:08Gray.
47:11Great.
47:12Thank you, chefs.
47:16Jeff, what did you think of Rhoda's dish?
47:18The flavors didn't really come together, but she got two colors in there.
47:21Those mussels are pretty overcooked.
47:23Sauce is broken.
47:25There's just a funk to the escabeche that I don't think is working.
47:27It's focused on the cauliflower.
47:28It's really weird cauliflower.
47:29It's not going down very well.
47:31Well, I'm glad that's over.
47:32I'm glad it's over, too.
47:33What did you think of Oscar's fish?
47:35It might be the least colorful ceviche I've ever seen in my life.
47:40I just find the knife cuts on this to be terrible.
47:42Yes.
47:42Terrible.
47:42I got this piece.
47:44What do I do with that?
47:47You watch them, like, tear into a plate, and you're like,
47:51oh, my God, are they cutting into it weird?
47:52Is this weird?
47:53What about Duen's chicken dish?
47:55The sauce is fine and passable, but the color there is just not something you
47:59really want to dive into.
48:00No.
48:01I just don't understand how you make a gray parsnip.
48:04It's literally the opposite of color.
48:07Let's go.
48:08Let's get it.
48:08After you.
48:09Good job, y'all.
48:10Good job.
48:11Compared to what we had in the last challenge, where the food was all, like,
48:14on point and, like, perfect, I would never know these are the same chefs.
48:17Looking back, Brandon's, Anthony's, and Lauren's are probably three best dishes.
48:21Those are the top three.
48:21They were good dishes.
48:22I agree.
48:23Everyone else, though, could potentially be on the bottom.
48:25So just take three is a disservice to everybody.
48:28Yeah.
48:28Yeah, but I think we need to get back to judge's table to really talk to the chefs
48:32about what happens.
48:33Shall we?
48:34Yeah.
48:44You know, chefs, every season, there's one challenge that just kind of throws everybody.
48:50This is it.
48:51You know, across the board, we didn't see the color we were looking for, didn't see
48:55the cooking we were looking for.
48:57Hopefully, it won't happen again.
48:59There were some that stood out.
49:05Anthony, Lawrence, and Brandon, please stay here.
49:08The rest of you can step to the side.
49:15The three of you are standing here because you had our favorite dishes of the day.
49:19Oh.
49:22I was getting nervous.
49:24You were all happy with yours.
49:26Yeah, I was stoked.
49:27Black and green pasta exist, but I think you really treated it like a piece of art.
49:32I wanted to make beautiful pasta first.
49:34The pasta was good.
49:35Okay, good.
49:35It's really good.
49:36The pour was a really nice touch.
49:37Yeah.
49:38One, the dish kneaded it, and also then it just kind of gave you this extra pop of color.
49:42Wonderful.
49:43Lawrence.
49:44I made the doughs last night, and all those variables for dough is really scary.
49:48I was, like, relieved when I saw it, and it had, like, yeasted up, and it was live,
49:52but it wasn't overproof.
49:53The bower of lovely little flight of great savory things leading into this final,
49:58final dessert bite, and it was really tasty.
50:00Yeah, it was very impressive.
50:01I liked the fillings.
50:03It was a good dish.
50:06Anthony, do you do a lot of moles?
50:08Right now in my restaurant, I have a mole on the menu, and normally everywhere I work,
50:11depending on the weather and season, I normally have a mole on,
50:14but this is the first time to do three.
50:16Well, one mole is an aggressive accomplishment.
50:19Yeah.
50:19Really flavorful.
50:20The darkest one, maybe a little sweet on the chocolate,
50:23but when you mix it in with the others, it actually worked really nicely.
50:27So, Emeril, as our guest judge, and also just because you're Emeril,
50:30you get to announce the winner today.
50:31The winning chef today gave us a wonderful and colorful dish,
50:37and that chef is...
50:43Lawrence.
50:45Lawrence, congratulations.
50:48We just won immunity in the next elimination challenge.
50:51I'm so happy.
50:52This is the first immunity I'm winning, and it feels great to be in the good graces of both
50:57the bao gods and the judges.
51:00Well deserved.
51:00Congratulations.
51:02The three of you can step to the side.
51:04Good job, brother.
51:06Next, we would like to talk to...
51:10everyone else.
51:12Oh, man.
51:15Didn't see that coming.
51:16Top Chef.
51:22We felt that collectively, you guys did not do what we asked you to do.
51:26What was the difficulty?
51:28Someone, anyone.
51:29Please.
51:30It was something I've never done before.
51:32It was just different.
51:32It was very, very challenging.
51:35I thought you did a great job.
51:36Let me know that, too.
51:38The idea was that you would take the pork and kind of garnish it whichever way you would like.
51:43I thought that was the right approach for that dish.
51:45The only way it's actually good is if it gets a hard sear after.
51:48So it was kind of like flaccid.
51:49And the rest of the dish was just kind of wacky.
51:51I mean, you had these, you know, spetzle going, lots of different colors,
51:55but then you took it and bound it in a sauce that was kind of beige,
51:57and it just muted out all those colors.
52:00Anybody else want to reflect on what they did?
52:02I mean, today was the first day, like, I felt my hands shaking when I was cutting stuff.
52:06That'll explain why the cuts were not precise at all.
52:08There's no excuse.
52:10Jennifer, now you're in a sling.
52:12Just to hold my, like, arm up so this doesn't strain more, but yeah.
52:15I know today was tough.
52:17The bun didn't come together like I wanted.
52:19Honestly, happy that I got food on a plate and was able to serve it to you.
52:24Did anyone try to do colors that didn't work?
52:27Obviously, the activated charcoal, when I put it through the Vitamix and there were a lot of onions,
52:32then that kind of muted the color.
52:35Is anyone feeling less than confident about what they put up?
52:39I don't know if my nerves get the best of me.
52:42I come in there with a plan and then it doesn't work.
52:46You know, obviously, it's really hard to judge an incomplete dish.
52:51It's quite a shame.
52:52Yeah.
52:58Nana, please pack your knives and go.
53:01You didn't complete a dish and you really only gave us one element of the two that was required.
53:06Nana, you have a chance. You have a Last Chance Kitchen.
53:08So, we'll see you there.
53:10Appreciate it. Thank you so much for having me.
53:12It was a pleasure to meet you. Thank you so much.
53:13It hurts to take yourself out of the competition.
53:17They didn't even get to taste the dish.
53:20The brief was two naturally dyed elements and she only gave us the one.
53:23Yeah. I love you.
53:25I'm so proud of this group.
53:27I am crushed.
53:28My heart is full of gratitude to be some of the elite
53:33chefs in the entire country.
53:35This is not what represented me at all.
53:39It's really hard to walk away from this and say I didn't give it my all.
53:44It's not me.
53:52Next time on Top Chef.
53:54Morning, chefs.
53:54The most recent Top Chef, Tristan Epsilon.
53:57Damn.
53:59Whole cakes, collard greens, fried okra.
54:01In the south, these are their legacy dishes.
54:03Tom, baby, let's go.
54:04Let's go.
54:05They remind me of dishes that I would eat growing up.
54:08After last week, you don't want to have another best cook.
54:11Hopefully, it will be all good.
54:12Tom and Tristan dislike okra.
54:15I would have never thought fried okra and then that.
54:18Ugh.
54:19Yeah.
54:20Yeah.
54:20Yeah.
54:20Yeah.
54:20Yeah.
54:20Yeah.
54:20Yeah.
54:21Yeah.
54:21Yeah.
54:22Yeah.
54:24Yeah.
54:24You
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