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Top Chef: Last Chance Kitchen - Season 15 Episode 5 - Last Bites
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00:03Tonight, one of these two chefs will earn a second chance
00:06at the title of top chef.
00:08Will it be Rhoda, who burst out of the gate
00:10with record-breaking back-to-back elimination challenge wins?
00:13I want it so bad, like I can taste it.
00:15Or will it be Brandon, the Michelin-starred veteran
00:18and powerhouse competitor, out to prove he's a better chef
00:20than his brother, and whose recent elimination
00:22has only fueled his 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,
00:34presented 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 this guy's greener 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.
01:15Jeff.
01:15How 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,
01:35and 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.
01:46So, Brandon, Rhoda has won two battles here in Last Chance Kitchen,
01:50but tonight is the finale 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 us some really good dishes
02:05until you hit the most iconic challenge of the season,
02:08Restaurant Wars.
02:10Oof.
02:11No.
02:12Brandon chose to be one of the cooks,
02:14but the only dish he did was one dessert,
02:16and it was rice pudding,
02:17and 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.
02:35You're dialed in right now, huh?
02:37Yeah, yeah.
02:37Super focused.
02:39Okay.
02:41So, I'm sure that you wish you could have been taking part
02:45in the fan-favorite challenge, Restaurant Wars.
02:49Well, tonight for the finale,
02:51how about I grant that wish?
02:59Welcome 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
03:22is 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
03:32in one single bite.
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,
03:41go small or go home.
03:43Of course, there's always a twist.
03:45With just one bite, it needs to be excellent.
03:47So, that's what I'm gonna do.
03:48I'm here for Restaurant Wars redemption.
03:50Ready?
03:51Easy.
03:52Three single bites to show me
03:54that you deserve another shot
03:55at the title of Top Chef.
03:57You get right back in, 45 minutes,
03:59and 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
04:18is one of my favorite things to do.
04:20Right away, I think California Mediterranean.
04:23Ooh.
04:24I've always gravitated towards
04:26that type of cuisine.
04:28It's very produce-focused
04:30with bright 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. That'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,
04:47I want to feature a beautiful vegetable.
04:50For my second course,
04:51I definitely want to go seafood.
04:53And for the third course, duck.
04:55My plan is to win this whole thing
04:58and make my family proud.
05:02Brandon, what you grabbing, big guy?
05:04I am grabbing some seafood.
05:07Cool.
05:07First thoughts are Carolina's.
05:10So, I'm going to do Carolina,
05:11but seafood-focused.
05:13My dream menu would obviously be
05:14Michelin-level fine dining,
05:16but I can't execute that in 45 minutes,
05:17so I default to seafood.
05:20I'm so confident in my ability
05:22to execute it at a high level.
05:24I want this so bad.
05:25Why do we keep grabbing
05:26one by one?
05:28I think my brother has a really good shot
05:30at winning the title,
05:31but I always thought I was
05:32a more talented chef,
05:33so I am coming with everything I got.
05:35My first course is going to be
05:37a scallop crudo taco
05:38with green apple, fennel,
05:40and a little bit of yuzu.
05:41Brandon, are you focused
05:42on first course right now?
05:43Yeah, I'm going to focus
05:43on first course a little bit.
05:45Cool.
05:45And then what I'm going to do
05:46is I'm going to switch gears here.
05:48I know I want pasta for my third course,
05:51and so I go into making a quick pasta dough.
05:53By using the Cryovac machine,
05:55I'll be able to get it to hydrate
05:56and rest for about 15 to 20 minutes
05:58before I have to roll it out.
06:00There is a badge of honor
06:02in making pasta in this competition.
06:04Everybody up pasta, to be honest,
06:07and so I really want to show
06:08my technique and talent.
06:09If I can pull this off,
06:10it will secure me the win.
06:1237 minutes.
06:1337 minutes.
06:14Let's go, guys.
06:15Just opening a tiny little restaurant
06:17in 45 minutes.
06:19You got it.
06:20Perfect.
06:21Rota, you using a protein
06:22for your first course?
06:23No protein.
06:24All right.
06:25I'm going carrot salad.
06:26I definitely want to do
06:28some sort of robust salad
06:31for my first course.
06:33So I get these beautiful carrots roasting,
06:36start them in the pan,
06:37get them nice and caramelized,
06:39and then throw them
06:40in the wood-fired oven.
06:42Hot!
06:43Carrots stand up
06:44to a lot of big, bold flavors,
06:46so I whip some goat cheese
06:48with some pistachios.
06:51I get all those flavors marinating.
06:53Rota, how are you feeling?
06:56I'll let you know in 30, okay?
06:58Yep, sounds good.
06:59Same.
07:00I get started on my duck
07:01for the last course.
07:03The duck is the component
07:04that I know is going to take
07:06the most time,
07:07so I get that roasting
07:08very low and slow.
07:10I want to make sure
07:11that it has enough time
07:12to crisp up on the skin,
07:14cook all the way,
07:15and rest before I slice.
07:1730 minutes left.
07:19So, so far, it's taken 15 minutes
07:20for the first course.
07:22Oui, chef.
07:22This is not a race
07:23on who finishes first.
07:25This is to finish the best.
07:28So, I'm taking my time,
07:30making sure that everything
07:31is properly done.
07:32That's my strategy.
07:34Carrots are nice and sweet.
07:39What's the concept?
07:39This is a seafood concept.
07:41Okay, what's the dish?
07:42And this is a scallop taco.
07:44Feel free to pick it up
07:44with your hands.
07:45I got a little shaved apple,
07:46a little shaved fennel,
07:47a little yuzu citrus,
07:47and chives.
07:48One bite, everybody knows the rules.
07:50Everybody knows the rules, right.
07:57Sometimes you just got to walk away.
08:00Chef?
08:01Hey, Rhoda, what's your concept?
08:02What did you make?
08:03California Mediterranean.
08:04Okay.
08:05So, I made a roasted carrot salad,
08:08goat cheese on the bottom,
08:09a spice with vadovan,
08:10and then a pistachio ayat.
08:12Great, thank you.
08:16One down, y'all, one down.
08:17Nice job, guys.
08:1927 minutes left.
08:20You know, honestly,
08:21it was a tough first round.
08:23I don't know who took it,
08:24but I think all my dishes
08:25are winning dishes.
08:29Sorry, that was not pretty.
08:32Chef, how are 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,
08:43I'm going to work on a hush puppy.
08:45Hopefully, it works.
08:46Okay.
08:47For my second bite,
08:48I'm thinking of a hush puppy
08:50with a andouille sausage aioli.
08:52I wanted some flaked fish
08:53within the hush puppy batter,
08:54but I couldn't find any,
08:55so I'm going to finish
08:56with a little bit of trout roe.
08:57Brandon's moving fast.
08:59I mean, he's moving focused.
09:00He's got a lot going on.
09:01Yeah, but he feels
09:01a little frantic to me.
09:04Let's go, let's go, let's go, let's go.
09:05I think the hush puppy
09:06will be a really good idea
09:08because it's local,
09:08and I can make it in two minutes.
09:12Come on, come on.
09:14Should I have you start
09:14working 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
09:24a seared scallop
09:26with grilled leeks
09:27and romesco sauce.
09:29Just want to make sure
09:30it's cooked perfectly.
09:31That's right.
09:32I love scallops.
09:34The natural brininess of scallop
09:37would go really well
09:38with that sauce.
09:39I think it makes it
09:40a rounded out dish.
09:4120 minutes.
09:4320 minutes.
09:44When you look at this bite,
09:45it's very simple,
09:47like three components in it,
09:49but each component
09:50is 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
10:04when Brandon can't even talk
10:06I know.
10:09I don't think I've ever seen
10:10Brandon like this before.
10:12Using trout roe
10:13with the andouille sausage aioli
10:14I know is going to be
10:15a killer bite
10:15and I'm just hoping
10:17Tom likes it.
10:17Chef, we got a hush puppy here.
10:19A little trout roe.
10:20Feel free to drag it
10:21through that andouille sausage aioli.
10:23A little vinegar.
10:24Enjoy.
10:2712 minutes to make pasta.
10:30Ruh-roh.
10:31Ruh-roh-roh.
10:32Chef.
10:33Hey Ruh-roh, what do I have here?
10:34I have a romesco sauce
10:36with a roasted tomato,
10:37grilled leeks,
10:38and scallop.
10:39Scallop.
10:40Okay.
10:42I have one bite to go
10:43and I am going to cook
10:46this duck
10:47like my life depended on it.
10:49How's that duck, babe?
10:51Cooking.
10:52The skin is properly
10:53crisping up.
10:55You can't rush this process.
10:57You have to sort of baby it,
10:58sing it lullabies.
11:00You can't just like yell at it
11:01to grow up and feed itself.
11:04Brent, are you going
11:04to make pasta happen?
11:06Oh yeah.
11:07For my last bite,
11:08the bite of my life,
11:09the bite that is going
11:10to get me back
11:11into the competition.
11:12I'm making an egg yolk raviolo
11:14with quail egg, ricotta,
11:16country ham,
11:16and imperial caviar.
11:18That's high risk,
11:19high reward,
11:20and I have no option
11:20but to win this competition.
11:23Oh my God, what a mess.
11:25Come on, Chef.
11:25It's all going to come together,
11:26I promise.
11:27I have all the faith
11:28in the world.
11:29I'm not worried at all.
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
11:41patty cake.
11:43I don't mind patty cake.
11:45It's not the worst game ever.
11:49He's making pasta.
11:50That is insane.
11:52Brandon wants to get back
11:53into the competition.
11:54Look at the guy.
11:57Look at him.
11:58Now.
11:59I need this out of my life.
12:02I need this out of my life.
12:04Oh my gosh.
12:05Dude, Brandon is pulling out
12:06all the stops today.
12:08It's making me almost nervous.
12:10I'd love nothing more
12:12than to be back in the competition,
12:13and I am so close,
12:16but he's making pasta.
12:18And it makes me think,
12:20like, am I not doing enough?
12:22Chef, you got five minutes.
12:23Five minutes.
12:25Honestly, I think I've got this
12:27in the bag.
12:27Nobody is brave enough
12:29to make three courses,
12:30including a raviolo,
12:32in 45 minutes,
12:33and I really gave it
12:34everything I got.
12:37My duck's on rest.
12:39Grilled radicchio is done.
12:41I'm going to dress this
12:42with some saba,
12:43which is a great must,
12:45and then a little bit of parsley.
12:48220, guys.
12:50220.
12:58Hey, Chef,
12:59let me get a little black pepper.
13:01Yeah, sure.
13:03Help yourself.
13:11Chef, here we go.
13:14I am giving you a
13:15whale egg raviolo
13:17with ricotta cheese,
13:19crispy country ham,
13:20and a little caviar
13:21to fit in with seafood.
13:23Good job, Chef.
13:24Where did he be?
13:30All right, Chef.
13:31Where's me?
13:32I made a roasted duck
13:33with vadovan spices
13:35and grilled radicchio
13:36with saba
13:36and 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
13:52really good.
13:53I thought your scallop,
13:53it was really fresh.
13:54It was a really good
13:55first bite.
13:56Carrot salad,
13:57a good way to start
13:58with your concept.
13:59Roasted carrot was good
14:00because it intensified
14:01the flavors.
14:02So, yeah,
14:02it was a really fresh starter.
14:03The second courses,
14:05I thought your hush puppy
14:05was good,
14:06a little bit undercooked
14:07in the center.
14:08Just a little bit,
14:08but I thought the ayahuoli
14:09was really nice
14:10and a little burst
14:11of 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
14:16was perfectly cooked.
14:17I thought the sauce
14:18was a little underseasoned.
14:19Just a little.
14:20The last two courses,
14:22Brandon, I, I,
14:24I don't know
14:24how you pulled 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,
14:29it worked out.
14:30Pasta wasn't the best,
14:31but considering
14:32what you had to do here,
14:33the crisp bacon
14:34definitely did what you wanted to do
14:35to add that bit of salinity
14:36and then some caviar on the top.
14:37Really nice dish.
14:39Duck, perfectly cooked.
14:40I like the grapes set off
14:42because a little,
14:42a little sweetness
14:43set off against the radicchio
14:44that added 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
14:55did a better job
14:56with the concept
14:57and the dishes
14:58that fit into the concept.
15:00And that's chef.
15:07Rhoda.
15:08Woo!
15:09Yeah!
15:10Good job, Rhoda.
15:12Oh.
15:17I'm back.
15:18This is,
15:19it'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
15:27there's not a bit of fish
15:28in your seafood concept.
15:30You gave me trout roe
15:31and caviar back to back
15:32and I just thought
15:32you needed to expand
15:33a little more.
15:34Sorry about that.
15:35You can next to the kitchen.
15:36I made the mistake
15:37of going with the seafood concept,
15:38but my dishes were solid
15:40and I gave it my absolute all.
15:42Unfortunately,
15:43I 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
15:53and collected
15:54and cool back there.
15:55You're like not running around,
15:55but you were working really hard.
15:57Yeah.
15:58Nice job.
15:58Thank you, chef.
15:59I'm definitely coming back
16:01into this
16:01with a renewed sense of self.
16:05This is the confidence boost
16:07that 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.
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