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00:02Previously on Top Chef.
00:04We just want to give you an update on Jen.
00:06I don't know the details yet.
00:08I think because of everything that's been going on,
00:11we have to ask her to leave the competition
00:12for her own well-being.
00:14Because you are the last person that was eliminated,
00:16we're offering you that spot back.
00:20I don't know what girl when they end up to have an MRI.
00:23So we should just go home and get you better.
00:26I mean, you do whatever you think is best for you.
00:30There's no way I'm staying in the competition with Jen in a hospital room.
00:39It's been a very long couple days, but Jen's doing so much better.
00:43I know how heartbreaking it was for her to leave this competition,
00:46and for me to get back in it would mean everything.
00:49So we talked a little bit,
00:51and Jen definitely wants to see me in Last Chance Kitchen.
00:54I'm going to lay it all out there and push aside as I can
00:56and make her proud.
00:58This is Last Chance Kitchen,
01:00presented by the active cash credit card from Wells Fargo.
01:08What?
01:11Hello.
01:12Hey, Justin.
01:13Chef.
01:14Welcome to Last Chance Kitchen.
01:16First and foremost, how's Jen doing?
01:17She's good.
01:18Good.
01:18She's recovering.
01:19She's feeling better.
01:20She has some work to do, some recovery, but, you know, I have her blessing.
01:23She wants me back in the competition to keep cooking.
01:26She's fine.
01:27She'll be okay.
01:28Good.
01:29Okay.
01:29So now let me try to explain what happened over the last couple challenges.
01:33Justin lost.
01:34Right after that, Jen, her injury became worse, and she had to get out of the competition.
01:39Oh, no.
01:40Justin would have came back into the competition, but he wanted to be with Jen while she was getting treated.
01:44Right.
01:44And I applaud you for that.
01:45But then maybe Jen pushed him a little bit to get in here and participate in Last Chance Kitchen.
01:50So that's why Justin is here now.
01:52That all make sense?
01:53Wow.
01:53It does.
01:54It does.
01:55What a journey.
01:55Fairly makes sense to me.
01:56So did you expect to see Rhoda here?
01:58Yeah.
01:59To be honest, yeah, I did.
02:01Okay.
02:01She's a killer.
02:02Yeah.
02:03All right.
02:03I'm starting to feel my legs underneath me.
02:06I won the first two elimination challenges in the competition.
02:10I want to channel that and take it home.
02:13So, here we are.
02:19Well, Justin, you were eliminated in a challenge room.
02:21We asked you to make your own take on a classic Carolina dessert, and you chose ambrosia.
02:27Yeah.
02:27Ambrosia.
02:28Ambrosia is supposed to be this lush, rich, creamy, weird thing, whatever.
02:33I just don't think we got what is so important about ambrosia salad.
02:38Yeah.
02:39Liquid nitrogen is tricky.
02:40The dessert was so cold, you couldn't taste it.
02:42I got sent home for making a too cold dessert.
02:46Go figure.
02:47So, just like that ambrosia salad.
02:49Let's get a little weird here.
02:51We have the old trusty knife block here.
02:53There are nine knives.
02:55Each one has a word on it.
02:56We're going to pull three knives to make the combination of words that will give you direction
03:01to your dish today.
03:02Okay.
03:02Okay.
03:03Rhoda, you're the champ of the kitchen right now, so you choose one of those knives.
03:07Okay.
03:10What do you got there?
03:12Alien.
03:13Oh, boy.
03:14I think there's beings out there.
03:16Um, and they might not be too far.
03:21Let's not get into that.
03:22This is how we get sidetracked.
03:25Okay?
03:26Oh, boy.
03:27I heard Tom pull some weird in Last Chance Kitchen, and yeah, there's some weird going down.
03:32I have no idea how I'm going to cook alien food, even though I am a believer.
03:37What do you got there?
03:38Glamorous.
03:39Glamorous.
03:40Spot on, Jay.
03:40Like those legs you got there.
03:42Glamorous.
03:42Oh, boy.
03:43Oh, boy.
03:43Alien and glamorous.
03:45I get a choice here.
03:48Whipped.
03:50Whipped glamorous aliens.
03:52That's the dish.
03:53I'm glad I'm not cooking.
03:55Oh, boy.
03:56Alien?
03:57Alien.
03:57I don't know.
03:58You chose it, not me.
03:59Whipped glamorous alien.
04:02Like, what the heck are we doing?
04:05Whipped glamorous.
04:06Glamorous whipped alien.
04:08Whipped alien glamorous.
04:09I don't know.
04:10Any combination?
04:11Your choice.
04:1230 minutes on the clock, and your time starts now.
04:14All right.
04:15Let's go.
04:15Let's go.
04:16Justin, run up.
04:19Justin, what are you looking for?
04:21I don't know what I'm looking for.
04:22Garlic, perhaps.
04:25Something green.
04:28Alien.
04:28Green.
04:29I don't know.
04:30Strange like this is definitely in my wheelhouse, especially in the quicker cooks.
04:34I turn my brain off, which is usually my worst enemy when I get to spend too much time up
04:39there and bounce ideas around, so I tend to thrive in these situations.
04:43Justin, you got a lot in that bin, brother.
04:45I do.
04:46Options?
04:47Sort it out, though, I think.
04:48Yeah.
04:49Maybe.
04:50How are you guys?
04:51Nice to see y'all.
04:52Nice to see you.
04:5425 minutes.
04:56Get weird.
04:56Ready?
04:56I'm going for a fancy mushroom toast with a caviar cream sauce and a whipped mascarpone.
05:03Because mushrooms kind of look like aliens to me.
05:08Yeah.
05:08Yeah, I like it.
05:09Ooh, especially this guy right here.
05:11My strategy is to focus on the word alien and to make sure that I am portraying the word correctly
05:19on my dish.
05:21I mean, you look at this mushroom, it looks like an alien, yeah?
05:24Yeah.
05:25Yeah.
05:25There's too much at stake to do something too weird.
05:30I decided to stay true to myself and do something that I personally love to eat and I love to
05:36cook, and I think it fits the challenge pretty well.
05:38What mushrooms are you using?
05:40I'm using cauliflower mushrooms, some endokis, king oysters.
05:48Yeah!
05:50We'll fire up!
05:51Fuck!
05:51Fuck!
05:51Fuck!
05:52So hot!
05:54Hot!
05:57Justin.
05:58Whipped.
05:59What are you doing?
06:00For whipped, I think I might whip some fat.
06:03Nice.
06:03Glamorous.
06:04There's nice seafood, caviar, tuna.
06:07Beautiful.
06:08And then what else are we doing?
06:09Alien.
06:10Alien.
06:11Justin, where are you?
06:13I'm looking for something green, spirulina, anything.
06:17Alien.
06:17You know, my mind immediately goes to color.
06:20Also to scallops.
06:21I don't know.
06:22I'm just, you know, throwing darts.
06:23I find these beautiful pitted green olives.
06:26I am roasting off some green olives.
06:28They look like little aliens, right?
06:30They do, yeah.
06:31Perfect.
06:31Olives and scallops go really well together.
06:34The salinity plays off really nice with each other.
06:37So I get them into the wood-burning oven,
06:39and that is my alien element.
06:42I love aliens.
06:43I'm a believer.
06:44Yeah, I see that.
06:46That was a compliment, Chef.
06:4820 minutes!
06:4920!
06:51All right, so I'm working on my whipped mascarpone.
06:53I get my whipped component together.
06:56So I get mascarpone, creme fraiche,
07:00a little cream, lemon zest, and parmesan,
07:02and I get it whipping.
07:04I definitely don't want to over-whip this.
07:06Mushrooms and cream always go well together.
07:09I think it's a nice, refreshing addition to the toast.
07:14Justin!
07:15Yeah?
07:15Do you know you're going down today?
07:18Uh, I don't know. Am I?
07:20Yes.
07:20No, you're not. You're not.
07:22It's a horrible thing to say.
07:23I know it's terrible.
07:24I can't go home if I don't win.
07:27Jen will make me sleep on the couch,
07:28and we don't have a very comfortable couch.
07:30And she said, you better win and bring home the money.
07:33I thought Jen was going all the way,
07:35but, you know, it's up to me to keep carrying us,
07:37and, you know, and keep Jen's spirit alive
07:40in the competition.
07:41Everything is riding on this dish.
07:44Justin, what is that?
07:45Wagyu beef tallow.
07:47Hell yeah.
07:48Gonna whip it up.
07:49Beef tallow is just rendered beef fat.
07:51I get my beef tallow whipped with a little bit of cream,
07:54some yuzu, lemon zest, salt.
07:56I just have to make sure that it's real light
07:58because the tallow is pretty dense,
08:00and I don't want it to eat dense.
08:02Was weird a word?
08:04Because this is weird.
08:10What did Rhoda just grab?
08:11I don't know.
08:12Caviar?
08:12I'm just gonna do a little cream sauce with caviar.
08:16For the glamorous portion of the dish,
08:19I go with caviar.
08:21I know it's obvious, but honestly, if it ain't broke...
08:25Oh, you're doing caviar, too?
08:26I'm doing caviar, too.
08:28It is glamorous.
08:29It is glamorous.
08:30A little caviar battle-off, huh?
08:33Seems like it.
08:35You're glamorous.
08:35I want to use something expensive.
08:39You know, something I can't afford in my normal life.
08:42I am folding my caviar into some whipped fat and prey.
08:46Rhoda!
08:47Yes!
08:47Halfway there, let's get weird.
08:49We, chef!
08:50Let's get weird and whipped.
08:51Wait, that's you, though.
08:54We got it.
08:55Did you get it?
08:57Get it all done!
08:58Yeah!
08:58So, the whip's looking nice.
09:00The roasted olives are looking nice.
09:02Scallops are going.
09:03I think I could glamorize the dish just a little bit more.
09:08I just want to make a really nice tuna tartare with some shoyu.
09:11Could be another nice little element on the plate.
09:15Hi, chef.
09:16Hello.
09:16How's it going?
09:17I'm okay.
09:18What are you...
09:19A little mushrooms, some hazelnuts, a little parmesan.
09:24So, what's the alien?
09:25It would be the mushrooms for me.
09:27That looks kind of alien-like, I guess.
09:29Yes.
09:29Yes.
09:30Whipped mascarpone.
09:31Okay.
09:31And...
09:32Ah, a little caviar glamor.
09:33Caviar glam.
09:35Glam up with the caviar.
09:36Yes.
09:36Okay.
09:37Dustin.
09:38Hello, chef.
09:39Woody.
09:40I don't know.
09:42Well, okay.
09:43You did this.
09:43I didn't do this.
09:44You chose this.
09:45You picked the damn thing.
09:46Tuna?
09:47What's that all about?
09:48Tuna, I mean, it's glamorous.
09:49Caviar, tuna, scallops.
09:51I mean, I think that's all.
09:52Okay.
09:52You got a lot of stuff here.
09:53I do.
09:54I do.
09:54Jay, don't forget about your olives in the oven.
09:56Woo!
09:57A lot going on there.
09:59Three and a half minutes left.
10:00Three and a half.
10:03Tastes really good.
10:06I like the sweetness from the masala.
10:08I just need a little lemon.
10:10I love the taste of the mushrooms.
10:12I think I cooked them really well.
10:14I'm pretty happy with it.
10:15My main worry is maybe I didn't get weird enough,
10:19and I'm competing against a pretty weird dude.
10:24Uh, I think I left a burner on at home.
10:28I mean, he's whipping his caviar with his beef tallow,
10:32something I've never seen before.
10:34I'm pretty sure he's bringing it.
10:37Two minutes.
10:38Two.
10:39Two minutes.
10:40This is my last shot at the money.
10:41This is my last shot getting back into the competition,
10:44but I'm confident in the dish,
10:46and I definitely think he can push me through.
10:49One minute left.
10:58Eight, seven, six, five, four, three, two, one.
11:04Time's up.
11:11Okay, chefs, bring up your dishes.
11:13Your whipped and alien and glamorous dishes.
11:17Oh, very glamorous.
11:18Chef.
11:19Also very glamorous.
11:20Look at that.
11:22Rhoda, what did you make for me?
11:24I made a mushroom toast with whipped mascarpone and creme fraiche,
11:28with caviar and hazelnut.
11:31Okay.
11:32Mushrooms are beautifully cooked.
11:34Caviar and the mushrooms actually work together pretty nicely.
11:36Then you have the whipped mascarpone.
11:38Really nice.
11:39It adds a little richness to the dish.
11:41Tasty.
11:43Justin?
11:44Chef, I have whipped beef fat with caviar folded in there.
11:48Okay.
11:48Seared sea scallops, little tuna tartare,
11:52and then little olives, green olives for my little green men.
11:55I mean, the scallops are beautifully cooked.
11:57Tartare, maybe could have been chopped a little better.
12:00Whipped beef fat, really nice touch, especially with caviar.
12:03The interpretation of the words.
12:05Alien?
12:06Yeah, that mushroom was kind of looked alien, I guess,
12:08when it was over there.
12:09Looks like mushrooms now.
12:11Justin?
12:12Okay.
12:12A couple green things.
12:13Green men from Mars.
12:14I'll buy that.
12:15The whipped items, I think, are really good.
12:17And they both went the same route for the glamour.
12:19Yeah.
12:19Yeah, the glam.
12:21These are both good.
12:21These are both really good.
12:22With two good dishes, all I'm left to try to find fault somewhere.
12:27I'm still trying to figure this out.
12:32Let me go back in there and try some of this again.
12:37Go back in here again.
12:41Okay.
12:46Okay, so I think these are both really good.
12:48There's one ingredient that is a good idea, it's just not working for me.
12:54So, the chef going on.
12:59Rhoda.
13:02Oh.
13:03Nice job, homie.
13:04Nice job.
13:05Justin, the tuna tartare is not needed at all.
13:07The beef fat is so rich.
13:09When you eat it with a cold tartare, it just kind of like gets, it's stuck there.
13:13It doesn't move around.
13:14So, I think the tartare made it just too cold.
13:16No more ambrosia, no more tuna tartare.
13:19So, I don't know what I'm going to eat, but not any of those two things anytime soon.
13:23Okay, great seeing you here.
13:24Thank you so much.
13:24Yeah.
13:25Thank you, chef.
13:25Next to the kitchen, yeah.
13:26And say hi to Jen for us.
13:27Absolutely will, for sure.
13:28I'm excited to get back home.
13:30Jen and I are going to take a little bit of a break to decompress, but being in the competition
13:35just made me realize how much I love what I do and how much I love cooking.
13:39Thanks, y'all.
13:42I like your dish.
13:43The caviar, the whipped cream, works really nice with the mushrooms.
13:45Nice work.
13:46Thank you, chef.
13:47I can't believe I've won.
13:50I'm glad I stayed true to myself and kept it simple.
13:53Moving on.
13:56Thank you, chef.
13:58I need to win this so I can get back in there and whoop everybody else's butts.
14:05I can't wait for next week.
14:08Cheers.
14:08Well done.
14:09To you.
14:10Appreciate it.
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