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00:03Tonight, one of these two chefs will earn a second chance at the title of top chef.
00:08Will it be Rhoda, who burst out of the gate with record-breaking back-to-back elimination
00:12challenge wins?
00:13I want it so bad, like I can taste it.
00:15Or will it be Brandon, the Michelin-starred veteran and powerhouse competitor, out to
00:19prove he's a better chef than his brother, and whose recent elimination has only fueled
00:23his determination to claim the crown?
00:25I have no option but to win this competition.
00:28It's all or nothing?
00:29100%.
00:30The LCK finale starts now.
00:32This is Last Chance Kitchen, presented by the Active Cash Credit Card from Wells Fargo.
00:46I completely agree with the judge's take on my elimination.
00:50We are at a level in competition where one slip up and you're gone.
00:54There is no chance on the sky's green earth that my brother is the better chef.
00:58And so I need to get back in the competition.
01:00I got to leave everything in that kitchen.
01:02I am like a caged pit bull ready to take on whoever is in that ring.
01:14Brandon.
01:15Chef.
01:16How you doing?
01:17Good.
01:17Welcome back.
01:20Ready to find out who you're competing against?
01:21Yes.
01:22Who do you think it is?
01:23Rhoda.
01:30Well, you were correct.
01:31Rhoda is so talented.
01:32She's worked at some great restaurants for some great chefs, and she is an absolute killer.
01:37But I honestly think I could take her.
01:39I'm going to be on fire.
01:40Hey, Rhoda.
01:41You think you see this guy here?
01:44I recognize him.
01:45So, Brandon, Rhoda has won two battles here in Last Chance Kitchen, but tonight is the
01:50finale of Last Chance Kitchen.
01:53Whoever wins this one is back in the competition.
01:56I've chills up and down my spine.
01:58This is it.
01:59I want it so bad.
02:00Like, I can taste it.
02:02Brandon, you had a great run in the competition.
02:04You took together some really good dishes until you hit the most iconic challenge of the
02:08season, Restaurant Wars.
02:12Brandon chose to be one of the cooks, but the only dish he did was one dessert, and
02:16it was rice pudding, and it was like, it's okay.
02:19It felt pretty unremarkable.
02:21It felt a bit one note.
02:22Wait, does anyone have clumps of uncooked rice in their rice?
02:26I do have inconsistently cooked rice.
02:30You expected a lot more.
02:31I think you expect more from yourself.
02:34Really?
02:36You're dialed in right now, huh?
02:37Yeah, yeah.
02:37Super focused.
02:39Okay.
02:40So, I'm sure that you wish you could have been taking part in the fan-favorite challenge,
02:47Restaurant Wars.
02:49Well, tonight for the finale, how about I grant that wish?
02:58Welcome to Restaurant Wars Last Chance Kitchen Edition.
03:03Are you kidding me?
03:04A Last Chance Kitchen version of Restaurant Wars.
03:09That just made my head spin so many times.
03:12Like, I don't even know where it landed.
03:14Come up with a concept.
03:16Three courses, progressive menu.
03:18You have 45 minutes to do it.
03:20The cuisine style and pacing of the service is completely up to you.
03:23You can serve me each dish as soon as it's ready.
03:27And there's one more thing.
03:29I want you to serve me every single course in one single bite.
03:33Ugh.
03:34It could be on a plate.
03:35It could be on a baguette or a spoon.
03:36Anything you want.
03:37Just that one perfect bite.
03:38All three courses.
03:40I guess you could say tonight, go small or go home.
03:43Of course, there's always a twist with just one bite.
03:46It needs to be excellent.
03:47So, that's what I'm going to do.
03:48I'm here for Restaurant Wars redemption.
03:50Ready?
03:51Easy.
03:52Three single bites to show me that you deserve another shot the title of Top Chef.
03:56You get right back in, 45 minutes, and your time starts now.
04:01Yeah, let's go, guys.
04:02Go, guys.
04:03Come on.
04:08Where's your head at, Rhoda?
04:10What are we thinking?
04:11California Mediterranean.
04:12Light on the palate, but super flavorful.
04:16Coming up with concepts is one of my favorite things to do.
04:20Right away, I think California Mediterranean.
04:23Ooh.
04:23I've always gravitated towards that type of cuisine.
04:28It's very produce-focused with right flavors.
04:32I have to win this challenge.
04:34I don't have a choice.
04:35Let's go.
04:37One bite.
04:38One bite.
04:39That's it.
04:39Don't waste too much time prepping.
04:41I want to show my range as a chef.
04:45And so, for my first course, I want to feature a beautiful vegetable.
04:50For my second course, I definitely want to go seafood.
04:52And for the third course stuff, my plan is to win this whole thing and make my family proud.
05:02Brandon, what you grabbing, big guy?
05:04I am grabbing some seafood.
05:06Cool.
05:07First thoughts are Carolina's.
05:10So, I'm going to do Carolina, but seafood-focused.
05:12My dream menu would obviously be Michelin-level fine dining, but I can't execute that in 45 minutes.
05:18So, I default to seafood.
05:20I'm so confident in my ability to execute it at a high level.
05:23I want this so bad.
05:24Why do we keep grabbing s*** one by one?
05:28I think my brother has a really good shot at winning the title, but I always thought
05:32I was a more talented chef.
05:33So, I am coming with everything I got.
05:35My first course was going to be a scallop crudo taco with green apple, fennel, and a little
05:40bit of yuzu.
05:41Brandon, are you focused on first course right now?
05:43Yeah, I'm going to focus on first course a little bit.
05:45Cool.
05:45And then what I'm going to do is I'm going to switch gears here.
05:48I know I want pasta for my third course, and so I go into making a quick pasta dough.
05:53By using the Cryovac machine, I'll be able to get it to hydrate and rest for about 15 to
05:5820 minutes before I have to roll it out.
06:00There is a badge of honor in making pasta in this competition.
06:05Everybody up pasta, to be honest, and so I really want to show my technique and talent.
06:09If I can pull this off, it will secure me the win.
06:1237 minutes.
06:1337 minutes.
06:14Let's go, guys.
06:15Just opening a tiny little restaurant in 45 minutes.
06:18Yeah, don't worry.
06:19You got it.
06:20Perfect.
06:21Brody, use the protein for your first course.
06:23No protein.
06:24All right.
06:25I'm going.
06:25Carrot salad.
06:26I definitely want to do some sort of robust salad for my first course.
06:33So I get these beautiful carrots, roasting, start them in the pan, get them nice and caramelized,
06:39and then throw them in the wood-fired oven.
06:41Hot.
06:43Carrots stand up to a lot of big, bold flavors, so I whipped some goat cheese with some pistachios.
06:51I get all those flavors marinating.
06:53Roda, how are you feeling?
06:56I'll let you know in 30, okay?
06:58Yep.
06:58Sounds good.
06:59Same.
07:00I get started on my duck for the last course.
07:03The duck is the component that I know is going to take the most time.
07:07So I get that roasting very low and slow.
07:10I want to make sure that it has enough time to crisp up on the skin, cook all the way,
07:15and rest before I slice.
07:1730 minutes left.
07:19So, so far it's taken 15 minutes for the first course.
07:22Oui, chef.
07:22This is not a race on who finishes first.
07:25This is to finish the best.
07:28So I'm taking my time, making sure that everything is properly done.
07:32That's my strategy.
07:34Carrots are nice and sweet.
07:38What's the concept?
07:39This is a seafood concept.
07:41Okay, what's the dish?
07:42And this is a scallop taco.
07:43Feel free to pick it up with your hands.
07:45I got a little shaved apple, a little shaved fennel, a little yuzu citrus, and chives.
07:48One bite.
07:49Everybody knows the rules.
07:50Everybody knows the rules.
07:51Right.
07:57Sometimes you just got to walk away.
08:00Chef?
08:01Hey, Rhoda.
08:02What's your concept?
08:02What did you make?
08:03California Mediterranean.
08:04Okay.
08:05So I made a roasted carrot salad, goat cheese on the bottom,
08:09spiced with vadovan, and then a pistachio ayat.
08:12Great.
08:16One down, y'all.
08:17One down.
08:17Nice job, guys.
08:1927 minutes left.
08:21You know, honestly, it was a tough first round.
08:23I don't know who took it, but I think all my dishes are winning dishes.
08:29Sorry, that was not pretty.
08:32Chef, how you doing over there?
08:34Good.
08:35Yeah?
08:35On my second course.
08:37Nice.
08:37I hope I make the time crunch.
08:39It's all or nothing.
08:40Yes.
08:42100%.
08:42So right now I'm going to work on a hush puppy.
08:45Hopefully it works.
08:46Okay.
08:47For my second bite, I'm thinking of a hush puppy with a andoui sausage aioli.
08:52I wanted some flaked fish within the hush puppy batter, but I couldn't find any.
08:55So I'm going to finish with a little bit of trout row.
08:57Brandon's moving fast.
08:58Brandon's moving fast.
08:58I mean, he's moving focused.
08:59He's got a lot going on.
09:01Yeah, but he feels a little frantic to me.
09:04Let's go.
09:04Let's go.
09:04Let's go.
09:05Let's go.
09:05I think the hush puppy will be a really good idea because it's local and I can make it
09:09in two minutes.
09:12Come on.
09:12Come on.
09:14Chef, you started working on your second course?
09:16I'm starting on my second course.
09:17I got some tomatoes.
09:19I'm going to start on my romesco.
09:21Oh, hell yeah.
09:22My second bite is going to be a seared scallop with grilled leeks and romesco sauce.
09:29Just want to make sure it's cooked perfectly.
09:31That's right.
09:32I love scallops.
09:34The natural brininess of scallop would go really well with that sauce.
09:39I think it makes it a rounded out dish.
09:4120 minutes.
09:4320 minutes.
09:44When you look at this bite, it's very simple.
09:46Like three components in it, but each component is executed properly.
09:53Scallops are perfect.
09:57Chef, how are you looking over there?
09:59Great.
09:59Not too great though, yeah?
10:03You know it's serious when Brandon can't even talk .
10:06I know.
10:09I don't think I've ever seen Brandon like this before.
10:12Using trout roe with the andouille sausage aioli I know is going to be a killer bite,
10:16and I'm just hoping Tom likes it.
10:17Chef, we've got a hush puppy here.
10:19A little trout roe.
10:20Feel free to drag it through that andouille sausage aioli.
10:23A little vinegar.
10:24Enjoy.
10:2712 minutes to make pasta.
10:30Roe roe.
10:31Roe roe.
10:32Roe roe roe.
10:32Chef.
10:33Hey Roe, what do I have here?
10:34I have a romesco sauce with a roasted tomato, grilled leeks, and scallop.
10:39Scallop.
10:58Scallop.
10:58You can't sing it lullabies.
10:59You can't just like yell at it to grow up and beat itself.
11:04Brandon, you gonna make pasta happen?
11:05Oh yeah.
11:07For my last bite, the bite of my life, the bite that is gonna get me back into the competition.
11:12I'm making an egg yolk raviolo with quail egg, ricotta, country ham, and imperial caviar.
11:17That's high risk, high reward, and I have no option but to win this competition.
11:23Oh my God, what a mess.
11:25Come on, Chef.
11:25It's all gonna come together, I promise.
11:27I have all the faith in the world.
11:29I'm not worried at all.
11:32Oof.
11:34Focus, Brandon.
11:35Slow down a little bit.
11:36You're good, man.
11:36No chance.
11:38No chance.
11:40I'm here to win.
11:41I ain't here to play patty cake.
11:43I don't mind patty cake, it's not the worst game ever.
11:49He's making pasta?
11:50That is insane.
11:52Brandon wants to get back into the competition.
11:55Look at the guy.
11:57Look at him.
11:58Now.
11:59I need this out of my life, I need this out of my life.
12:03Oh my gosh.
12:05Dude, Brandon is pulling out all the stops today.
12:08It's making me almost nervous.
12:10I'd love nothing more than to be back in the competition.
12:13And I am so close, but he's making pasta.
12:19It makes me think, like, am I not doing enough?
12:22Chef, you got five minutes.
12:23Five minutes.
12:25Honestly, I think I've got this in the bag.
12:27Nobody is brave enough to make three courses,
12:30including a raviolo in 45 minutes,
12:33and I really gave it everything I got.
12:37My duck's on rest.
12:39Drilled radicchio is done.
12:41I'm gonna dress this with some saba,
12:43which is a great must,
12:45and then a little bit of parsley.
12:48220, guys.
12:50220.
12:58Hey, Chef, let me get a little black pepper.
13:02Sure.
13:02Sure.
13:03Help yourself.
13:11Chef, here we go.
13:13I am giving you a quail egg raviolo with ricotta cheese,
13:19crispy country ham,
13:20and a little caviar to fit in with seafood.
13:22Good job, Chef.
13:23What do you mean?
13:30All right, Chef.
13:31Where's me?
13:31I made a roasted duck with vadovan spices,
13:35and grilled radicchio with saba,
13:37and a roasted grape jus.
13:38Got it.
13:42Nice work, guys.
13:43Yeah!
13:49Okay, Chefs.
13:50So, first two courses,
13:51I thought they were both really good.
13:52I thought your scallop,
13:53it was really fresh.
13:54It was a really good first bite.
13:56Carrot salad,
13:57a good way to start with your concept.
13:59Roasted carrot was good
14:00to intensify the flavors.
14:01So, yeah,
14:02it was a really fresh starter.
14:03The second courses,
14:04I thought your hush puppy was good.
14:06A little bit undercooked in the center.
14:07Just a little bit,
14:08but I thought the ioli was really nice,
14:10and that little burst of trout roe
14:11really did the trick.
14:12It kind of gave you
14:13a little burst of seafood.
14:15Rhoda.
14:15The second course,
14:16I thought the scallop was perfectly cooked.
14:17I thought the sauce
14:18was a little under seasoned.
14:19Just a little.
14:20The last two courses,
14:22Brandon,
14:24I don't know how you pull this off,
14:25the raviolo at the end,
14:26because I really didn't think
14:27you were going to get it done.
14:28But you got it done.
14:29It was actually, it worked out.
14:30Pasta wasn't the best,
14:31but considering what you had to do here,
14:33the crisp bacon definitely did
14:34what you wanted to do
14:35to add that bit of salinity
14:35and then some caviar on the top.
14:37Really nice dish.
14:38Duck.
14:40Perfectly cooked.
14:40I like the grapes set off,
14:42because the little sweet
14:43and the set off against the radicula
14:44added a little bitterness.
14:45So it was a nice round dish.
14:47This is really good.
14:48So I'm looking at the progression,
14:50which I think is really important,
14:51especially in three courses.
14:54And I think one of you did a better job
14:56with the concept and the dishes
14:58that fit into the concept.
15:00And that's chef.
15:07Rhoda.
15:08Whoo!
15:09Yeah!
15:10Good job, Rhoda.
15:12Whoo!
15:17I'm back.
15:18This is, it's a big deal.
15:21I can't believe I'm crying.
15:23Congratulations, Rhoda.
15:24Brandon, I like your food.
15:26What throws me is there's not a bit of fish
15:28in your seafood concept.
15:30You gave me trout roe and caviar back to back,
15:32and I just thought I needed to expand a little more.
15:34Sorry about that.
15:34You can next to the kitchen.
15:36I made the mistake of going with the seafood concept,
15:38but my dishes were solid,
15:40and I gave it my absolute all.
15:42Unfortunately, I just got outcooked today.
15:48How's it feel?
15:51You worked hard.
15:52It was great watching you work,
15:53because you were so calm and collected
15:54and cool back there.
15:55Like, not running around,
15:55but you were working really hard.
15:57Yeah.
15:57Nice job.
15:59I'm definitely coming back into this
16:01with a renewed sense of self.
16:05This is the confidence boost that I needed
16:07to win this whole thing.
16:09I'm ready.
16:10Take it home.
16:11Take it home, baby.
16:13Love you.
16:14What a ride.
16:15What a ride.
16:16That's the dream.
16:20Go.
16:21Go.
16:21Go.
16:22Go.
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