Top.Chef.Last.Chance.Kitchen.S15E01.Back.to.Basics

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00:05you've all spent countless hours in hot sweaty kitchens to get to this point but this kitchen

00:10is like no other i worked so hard just to get here i want to make myself proud 15 of

00:16the country's

00:17best chefs converge on the carolinas to battle it out for the covetous title top chef lots on

00:23the line everyone wants to win everyone here's a killer you're not gonna get rid of me vigo can

00:27get you cut down real quick someone's meat's on fire it's bananas even if you lock in someone can

00:33just cook better than you i feel really confident but dang her dish looks beautiful clock doesn't

00:38stop no matter what it's the hardest thing i've ever done in my life i'm not going home but

00:41someone is by the end of all this there's only one left please pack your knives and go we'll see

00:49you

00:49last chance kitchen bring it this is where eliminate chefs cook off to return to the competition

00:54this is how you cook i have to say if you were cooking like this you wouldn't be here right

00:58now

00:58i'm going to take my time and keep eating because these are both really good this time around i'm

01:02turning up the heat offering only one chef a second shot really tom i mean that's that's a huge change

01:11last chance kitchen is wild it's like going through the gates of hell whoo i heard tom pull some weird

01:18last chance kitchen tonight's challenge will be a day at the beach kinda tom always has something up

01:24his sleeve it's a season of head-to-head winner takes all battles there's nowhere to hide so

01:29everything needs to be perfect there's gonna be a throw down thank you this ought to be fun

01:34go big or go home go small i go home i'm not going home win and you're in lose and

01:40your journey is over

01:41for good this is fight for your life one chef standing there is no safety net the alligator's

01:46right behind you about to bite you i'm glad i'm not cooking this is last chance kitchen presented by

01:53the active cash credit card from wells fargo

02:03this is a big wake-up call tom looked me in my eyes and he said i've been to your

02:07restaurant i know

02:08you know how to cook so last chance kitchen it's an opportunity to redeem myself i feel like i got

02:14that kick in my ass to like wake up and fight i just flustered myself in the competition is just

02:21like

02:21overthinking and all the noise and the chatter around you can get you second guessing about yourself

02:27i'm ready to get back in here i'm ready for war like let's go

02:39hey nan and britney hi welcome to last chance kitchen thank you have a seat please

02:47she's got cooking over there smells good in here

02:54now you expect it in last chance kitchen huh not at all what the hell is going on this feels

03:01so

03:01so off and so scary i don't want to get comfortable have you guys been kind of thinking about what

03:08what

03:08got you eliminated and maybe rethinking those dishes a little bit oh yeah yeah yeah seeing tom

03:12cooking is great i mean he's a legend but we're still on our toes so this is a dish that

03:19first

03:19restaurant i was a chef i called mondrian i was doing mostly french food because i was trained

03:24doing french food for some reason i didn't want to do italian food i was afraid to do it you

03:28know

03:28i kind of started thinking like i want to do something that feels more inspired by italy so

03:32this was the first dish that i really sat down and tried to think i'm trying to do something that

03:37really feels more like me i hope you're hungry yes

03:42there you go wow there you go braised red snapper a little rosemary lemon vinaigrette and eggplant

03:49beautiful beautiful enjoy i am completely comforted and blown away but also uh what is happening here

03:58it's um is fish cooked yeah yeah chef oh good delicious nana and britney you may be the first two

04:06chefs

04:06here to start on your road to redemption but in this competition any chef can land here nana you

04:12had a problem getting food on the plate on time minute 20 side behind behind 30 seconds chefs

04:18hot hot no you need anything yes i need help and britney i know you can cook you just kind

04:24of got

04:24stuck in the mud there and i did couldn't get out oh my god this ice cold i'm raw what's

04:29your pivot

04:30girl i don't know yet but yeah i understand that it's hard because a lot of the challenges

04:35pull you out of what you do yeah sure and it's really really hard to kind of focus on doing

04:39the

04:39food that you like to do food that is reflective of what you do that's why i did this dish

04:43because

04:43i think it's really reflective of what i do you know to really do well in this competition you got

04:46to find yourself you got to do your thing

04:52your challenge today is go back to the basics i want a dish that shows me exactly who you are

04:57as a

04:57chef just one plate of food okay that's it simple you have 30 minutes on the clock

05:06your time starts now

05:10brit we back huh all right we're doing halibut putting myself on a plate it's difficult and i've

05:16been kind of struggling with that but i'm hoping that i can show who i am as a chef and

05:20continue

05:21this journey i immediately go to fish i'm confident in my fish cookery especially in the kitchen

05:26maybe not so much on a nascar track i'm gonna take pesche to medium my fish was raw

05:35i am doing some salmon taking it back to first cooking with my mom in the kitchen and one of

05:42my

05:42favorite dishes that she makes so i'm excited tom really wants us to put who we are on this plate

05:48i remember during the pandemic just feeling lost the best cure-all is mom's home cooking this one

05:55dish that she's made it's seared salmon with a spicy tomato curry sauce nothing crazy some onion powder

06:03garlic powder i struggled with time so i'm just going to concentrate on two things a really nice

06:10sauce and a fish lock in on those and get my plates early i need to get back in here

06:16corn tomatoes

06:18citrus wood fire grill tomatoes what else can i do tomatoes tomatoes i look at the pantry and i

06:25think about what i enjoy eating panzanella going with it and then i see some bread i think i can

06:30go

06:30the panzanella route this is the first thing that came to my mind so i'm not going to change it

06:34i'm

06:34just going to go with it follow your heart trust your gut and stick with the plan just under 23

06:39minutes

06:39per chef you know i'm still trying to figure out exactly what kind of chef i am but i like

06:44to be

06:44light bright acidic corn's my favorite vegetable so i want to show a little technique with that

06:50i mean i feel like africans and tomatoes are very much like italians and tomatoes and we use a lot

06:58of

06:58tomatoes for sauces there's some ghanian flavors in there's always going to be some ghanian flavors in

07:05there so it's go time baby i grew up in a very traditional ghanian household and we ate ghanian

07:14food like every night so that's my comfort food she's a little spicy

07:23oh oh today it's like i'm in the kitchen with my mom i'm in the kitchen with my best friends

07:29feels good and what a perfect way to start with doing a dish that reflects us i think that's kind

07:36of what i'm trying to learn about myself as well i feel that heavy i think i put too much

07:41pressure on myself to be like oh i'm cooking african food i'm cooking ghanian food that it made me

07:47overthink yes and think that for a second i don't belong here and i do oh yeah baby

07:55all right 16 minutes 16 heard that

08:00so nana what are you working on i am working on a salmon dish that i do with my mom

08:06all the time

08:06just a taste of home hope you like a little bit of spice i don't mind spice all right cool

08:11you know

08:11i do the hot ones like i throw my 10 wings no problem amazing it just doesn't like my stomach

08:15the spice oh yeah otherwise heard chef how's it going going well so i'm gonna do halibut today

08:21okay so it looks like corn passanella yeah exactly okay juice some tomatoes a little bit of lemon i

08:26just hit it with white balsamic salt obviously i'm gonna wait to toss right before i plate i'm gonna

08:30clean this up and then just season this properly and get a nice uh nice sear on that okay you've

08:35got

08:3513 minutes left how you feeling going for it okay now to 13 minutes left yes chef okay feeling good

08:41yeah you bringing the heat or what bringing the heat baby my salmon is almost done i just want it

08:47to be flaky and beautiful and buttery i have my mise en place ready for my panzanella salad so now

08:53it's

08:53time to focus on cooking my perfect protein about to drop my halibut so i can get that resting fish

08:58is seasoned nicely i'm waiting for that beautiful color i let the fish tell me when she's ready to

09:02move so i can relocate it to make sure i get a nice even sear eight minutes left nana you

09:08okay i'm good

09:09the salmon has been seared to perfection the sauce is working now i can start thinking about

09:16other things to really make this work in my little salad situation together okay i really want to

09:24make tomato a second way so i'm gonna do a tomato salad situation something crisp fresh with some lemon

09:34juice and maybe a little punchy a little fish sauce will bring her up five minutes left five minutes

09:42plenty of time i have to get this on the plate while my fish is resting i'm focused on plating

09:47i kept

09:48my corn and tomatoes separate from the bread because i didn't want the bread to soak up too much

09:53i shift on a little bit of fresh basil and tarragon mix that in and then i add in the

09:58grilled bread

09:59and let that hang out before i start the plate two minutes left two minutes chef just gonna check

10:05my fish oh the are real today put this on top proteins are on the plate right proteins on the

10:13plate we

10:13fish uh 15 seconds okay time is up good job love you no matter what

10:24oh my god okay chef bring it to food

10:40so now let's start with you what did you make for me this would be pan seared salmon with a

10:46fresh

10:46tomato salad and a curry tomato sauce my mom's is always known for this spicy tomato salmon dish

10:54and i wanted to kind of give it a 2.0 and added a vibrant tomato salad on top with

11:02some crunch in it

11:03a little bit of fish sauce to add to that umami your salmon is nicely cooked a lot of complexity

11:08here

11:08i like that you use tomatoes two different ways it's in the sauce it's in the curry plus you got

11:11a

11:11fresh little salad on top you got the ginger i'm not gonna say it's too salty but it's on the

11:16verge of

11:16being there it's like right there but i think when you eat it all together it works out really well

11:20britney what's the dish pan seared halibut with a grilled corn and tomato panzanella like you said

11:25like going back to the basics when i was a young cook and started learning how to cook fish halibut

11:29was the first one that i had to tackle i just wanted to keep it nice and simple to showcase

11:33the fish

11:33itself the halibut is beautifully cooked i think the corn salad's nice and refreshing got a lot of lemon

11:38flavor from both the olive oil maybe some zest on the fish itself i know you want to keep that

11:42bread

11:42separate for the last second but i would have liked the bread actually soak up more of those juices

11:45sure but really tasty these are both really really good

11:54i have to say if you were cooking like this you wouldn't be here right now yeah unfortunately for

11:59one of you this will be it both proteins are nicely cooked so that's going to cancel out so i'm

12:05looking

12:05at the actual dish in total there's one that just packs a bit more flavor

12:13congratulations nana oh my god i did it yes i knew i could do it i am redeemed you know

12:22britney i

12:23just think that the panzanella you need to get a little more liquid in there for the bread to absorb

12:26that and that's the nice thing about panzanella you know they soak up those juices and they actually

12:30become something more than just a crouton but the fish is perfectly cooked sorry about that

12:34unfortunately you can x the kitchen good job this has been an unbelievable experience this is the

12:39hardest thing i've ever done i've learned that i need to be proud of myself i'm excited to continue

12:43being a great chef here in charlotte and keep moving forward nana get your jacket back congratulations

12:49thank you chef nice work thank you how's it feel i feel good you got everything on the plate the

12:55sauce

12:55is really assertive i mean it's really powerful is this the way you cook is that how you typically

12:59cook like big bowl flavors like that yeah this is how i cook i finally was able to put everything

13:04together in my head execute this dish and learn from my mistakes this is the nana that i want tom

13:12to

13:12see what he should have seen from day one really powerful if that's who you are yeah keep doing it

13:18thank you chef see you next week one down i got this

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