A powerful full drama movie filled with love, secrets, and unexpected twists.
Follow a powerful story where relationships are tested, hidden truths are revealed, and lives change forever. From romantic moments to shocking surprises, this drama keeps you engaged from beginning to end.
Featuring stories about CEO, billionaire lifestyles, family connections, and life-changing decisions, this movie delivers strong emotions and unforgettable scenes.
Watch the full movie and discover what happens in the end.
New full drama movies uploaded regularly. Stay tuned for more captivating and trending stories.
#drama #fullmovie #lovestory #dramatic #billionaire #ceo #family #relationships #movie #story
Follow a powerful story where relationships are tested, hidden truths are revealed, and lives change forever. From romantic moments to shocking surprises, this drama keeps you engaged from beginning to end.
Featuring stories about CEO, billionaire lifestyles, family connections, and life-changing decisions, this movie delivers strong emotions and unforgettable scenes.
Watch the full movie and discover what happens in the end.
New full drama movies uploaded regularly. Stay tuned for more captivating and trending stories.
#drama #fullmovie #lovestory #dramatic #billionaire #ceo #family #relationships #movie #story
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AmusantTranscription
00:00Sous-titrage Société Radio-Canada
00:30Sous-titrage Société Radio-Canada
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04:18...and don't eat the seeds, because you also have diarrhea.
04:21You'll each need to feature.
04:23Keith, want to do the honor?
04:24I would love to.
04:26Oh, yes!
04:28I'd say the fans took it easy on you. I personally voted for Pawpaw.
04:31If you look over into the pantry area, you'll notice that there's enough equipment.
04:35But there's not a lot of food.
04:37So we'll provide the peaches, but you're going to have to shop for the rest of your ingredients
04:40without knowing what the rest of the challenge is going to be.
04:42Oh, great.
04:44I know there's going to be another curveball, so the last thing I want to do is, like,
04:47buy ingredients to make X dish, and then whatever curveballs happen, it just kind of screws me.
04:53So it's just wise to give yourself some options when you go shopping.
04:55Oh, boy.
04:57They'll each have $50 to shop at Swamp Rabbit Cafe & Grocery.
05:01Okay.
05:01And it's about two miles that way.
05:04Oh, nice.
05:04The Swamp Rabbit Trail is about 20-plus miles of a multi-use trail used for hiking, biking, running, walking.
05:11And it goes to many landmark spots around Greenville.
05:13But don't worry, you're going to enjoy this trail in style in these pedicabs.
05:17Yay!
05:18Oh, boy.
05:18When you get there, you're going to have about 20 minutes to buy any of the ingredients you think you're
05:22going to need to cook with.
05:23And don't forget, we'll reveal the results of the next poll when you get back.
05:26Drop your knives and head over to the pedicabs.
05:30Just think about us.
05:31The whole time, and our stomachs.
05:32Yeah.
05:33Buy me snacks.
05:35Aloha.
05:35Oh, I love a good pedicab.
05:37Hey, guys.
05:38I'm happy to be a passenger princess.
05:40Thank you very much.
05:45Man, it's so pretty here.
05:47Pretty busy trail.
05:48Yay!
05:51So what's good at this market?
05:52Have you been there?
05:53Yeah, it's like local fresh food.
05:56Nice.
05:56They're kind of famous for the steca bread.
05:58I have a plan.
05:59And now that you told me about this bread, I don't know.
06:02Maybe I can make just a sandwich, you know?
06:04Let's see what they have there.
06:06Beep, beep.
06:07It's packed.
06:08All right.
06:09Let's see you guys.
06:11Let's go.
06:13Is there baskets?
06:15The baskets are over there.
06:16I want to find things that are unique to this region.
06:18I got some really nice local ricotta.
06:21You know, that's the vibe.
06:22And I think part of why we're at this market is just to be a part of this local state.
06:26I want to find people.
06:26See, I got some scumpernongs for you.
06:31I have, like, a very expensive taste, so $50 is not going to get me through this.
06:35I'm taking any donations you might have.
06:38I am just looking for fresh produce I can work with.
06:41I'm trying to figure out what honey I can and can't afford.
06:44Something local, preferably.
06:46Seeing as how we don't know what the next twist is going to be, I'm shopping just so that I
06:50can have three different avenues.
06:52Sweet, savory, and spicy.
06:54Where are the spicy peppers at?
06:55I want to be able to evolve and change the dish as the challenge progresses.
06:59Seven minutes!
07:00Seven!
07:03I got tomato.
07:04I got burrata.
07:04I don't know how much time I'm going to have to cook, so I want to make sure I grab
07:08something that is ready to go.
07:11I'm just looking at things that will pair well with peach.
07:13Sweetness.
07:14Bitterness.
07:15Creaminess.
07:16Richness.
07:17Five minutes, guys!
07:18I don't know if I want to have this swing sweet or savory, so I'm grabbing bread.
07:22That loaf is free.
07:24A free loaf of Azteca?
07:25Sweet.
07:26I got some sardines.
07:28One dollar off.
07:28What's up, homie?
07:30I got some arugula, some garlic blossoms.
07:32Could you just tell me as we're going price-wise?
07:34Since this is your first time here, you get a free loaf of bread as well.
07:37Oh, yeah?
07:38Oh, my God, we got snacks.
07:39Thank you.
07:4049 of them.
07:41Yep, I'm done.
07:42All set.
07:42Beautiful.
07:43Appreciate you.
07:43Got some good stuff, I hope?
07:45Yes, I did.
07:46It's a great store.
07:48Coming through.
07:49You got the goods, Gavin.
07:51Oh, you got a stack of bread, too?
07:52You had to get it?
07:52I'm going to use it as well.
07:53People don't know that.
07:56Oh, here they come.
07:57Wow.
07:57You think they'll underscore this with, like, Roman Colosseum music?
08:00Yes, 100%.
08:04I have a good feeling.
08:05I think I'm going to win this one.
08:08Thank you.
08:08All right, thank you.
08:09Hello.
08:10All right, you ready to go?
08:12Yes.
08:13The fans voted on whether you should have 15, 20, or 30 minutes to cook.
08:17Oh, no.
08:18Oh, man.
08:19The amount of time you have.
08:20Drum roll, please.
08:2430 minutes.
08:25Yes.
08:26Oh, hell yeah.
08:27Thank God.
08:27That's awesome.
08:28Those are really good fans.
08:30Thanks, fans.
08:30That's a very mature and respectable answer.
08:33One last thing.
08:34The winning dish will receive $10,000 in quick-fire quick cash.
08:37Oh, yeah.
08:38So you have 30 minutes to make a dish featuring peaches.
08:42And your time starts now!
08:50Wow, am I the only one grabbing peaches for a peach competition?
08:53What is going on here?
08:54Yeah, but now you don't have equipment.
08:56Yeah.
08:57Hey, y'all.
08:5830 minutes.
08:58We're kind of lucky, right?
08:59The fans are nice.
09:00There's definitely a curveball coming, but I'm going to keep it kind of loose just in case
09:04something else comes up.
09:05So, working on a peach mostata and maybe toast off some bread.
09:09I'm ready for whatever.
09:10This is my quick feta for my peach salad.
09:14Broda, is that another $10,000 salad?
09:17I'm hoping.
09:18Yeah?
09:19I haven't won a quick-fire yet.
09:21I cannot leave more broke than what I came.
09:24A perfectly ripened peach.
09:26There's nothing that compares to it.
09:28So, I'm going to do a peach amburada tostada, and I'm going to garnish it with a fresh corn
09:33salsa.
09:3519 minutes and 30 seconds.
09:37I got sardines, so I'm thinking sardines, peaches, tomatoes, something similar to like
09:43a panzanella, and then a green harissa.
09:46And just pick this direction because it's going to highlight the peaches, but then also
09:49be a composed dish.
09:50I think just peaches and bread on a plate is going to be the move for a lot of people.
09:55I want to, you know, put a different spin on it.
09:58Oh, that sounds like exactly the same dish I'm doing.
10:00I got peaches, tomatoes, and sardines.
10:02All right, so I got some gochujang on my peaches, and we're going to do a peach amburada toast.
10:08Guys, we have 16 minutes.
10:10Halfway there.
10:11Lawrence, what are you doing with that bread?
10:12A little crostini.
10:13Jammy peaches, lots of fresh herbs, got some feta.
10:17That kind of smells like peaches.
10:19It does.
10:20You're right.
10:21So you remember when I said you got to be ready for anything?
10:24Oh, man.
10:25I knew it.
10:25Tell us.
10:26There is one more thing that the followers voted on.
10:29Creating your dish to become a sandwich, taking over the station to your right, or feature
10:34a foam element.
10:36You ready for it?
10:37Uh-oh.
10:38Wait, what?
10:38Let's go.
10:39Bring it.
10:39Oh, .
10:47There is one more thing that the followers voted on.
10:50I knew it.
10:52Let's go.
10:52Bring it.
10:53You must take over the station to your right.
10:57I called that.
10:58Right now.
10:59I called that.
11:00Uh-oh.
11:01Wait, what?
11:02All right.
11:02Clock is not stopping.
11:03Let's go.
11:03Bring a knife.
11:03Take your knife.
11:04Take your knife?
11:05Just take this knife and stab me right in the heart.
11:08Like, put me out of my misery.
11:10Damn it.
11:11I'm pissed.
11:13Switch!
11:14Wait, are we still cooking our dish or that dish?
11:16So you can make whatever you want.
11:18You just have to use what's on the station.
11:20New dish!
11:21Make it yours.
11:22So your dish is my dish.
11:2312 minutes, y'all.
11:25.
11:25What is the plan here?
11:26Burrata toast, uh, with a pesto.
11:29Oh, great.
11:30Another toast.
11:31There's already four other chefs making toast.
11:34And there's a bitter-ass puree in the Vitamix.
11:37What are the sardines for?
11:38That was gonna be an extra garnish, but it was a backup plan.
11:41What is the ISI gun for?
11:42That was gonna be for the Burrata, but that's a backup as well.
11:44This is a set-up.
11:45Rhoda, you gotta make, like, a chipotle aioli.
11:48Put lime juice on it.
11:49Sherry, you are on the money with this.
11:52I know!
11:52I was gonna win $10,000 with that tostada.
11:55Sherry leans very bold flavors.
12:00I love that about her.
12:01All I have to do is make sure everything is seasoned to my liking.
12:05She gave me some good stuff over here.
12:07We'll take it from there.
12:09No more twists!
12:1010 minutes!
12:1110 minutes!
12:1210 minutes!
12:12Hey, what are you making?
12:13I was doing, uh, a mostata, but now it's up to you, buddy.
12:17The only thing that was missing was some kind of cream and some dairy,
12:20so my biggest spin is just gonna be making a yogurt sauce.
12:23Anthony's giving me some good stuff, so no complaints.
12:25Thank you, Lawrence.
12:26That was the right answer.
12:28What the ?
12:29Lawrence, you have seven pieces of bread.
12:32Do you not have salt on your station?
12:34The feta's pretty salty.
12:35What I didn't want to do is a piece of toast with stuff on top of it,
12:38but right now, in the limited amount of time,
12:40I gotta, like, try to just jush up the ingredients that I have.
12:43Luckily, Lawrence grabbed dill, too,
12:45so I'm just gonna shift a bunch of herbs and do, like, a take on an ayod.
12:50Jonathan, you got the biggest layup, just so you know.
12:52I know, dude.
12:53Dude, just don't put it on bread.
12:54Well, I kinda want a little bit of bread, but you're right.
12:56You got this.
12:58Wow.
13:00Got it.
13:01Lawrence, thanks for this, bud.
13:03You happy?
13:04No.
13:05What?
13:06Yo, bring the kids back, please.
13:10Chefs, you have five minutes.
13:12Five minutes.
13:13Five.
13:13Seeger, I'm so happy I got your station,
13:14because we pretty much had, like, the same .
13:16Seeger was working on a green harissa,
13:18so I'm rolling with what he's doing.
13:21Seeger, is this the only tomatoes you have here, brother?
13:23Yeah, those, too.
13:24Make it work.
13:25Frodo was working on some whipped feta.
13:27She was gonna make a salad.
13:28I'm gonna switch back to a crostini
13:30and try and get as much of the original favorites
13:32for my last one in here to balance it out with acid.
13:35I'm doing crostini.
13:36No, you're not.
13:36You have to do something else.
13:38You've left me a crostini dish.
13:39Use your imagination.
13:40Set your mind free loans.
13:42One minute!
13:42I just want to get one more piece of sardine.
13:45It's all a garlic chive flour.
13:47I knew I shouldn't have bought those.
13:48Oui, Chef.
13:4930 seconds, y'all.
13:50Sherry, I love your dish.
13:52I know.
13:52I wish I was making it.
13:55Five, four, three, two, one.
13:58Time's up.
13:59You're tensers down.
14:01Damn, the crostata looking good.
14:03Yeah, but how does it taste?
14:06Damn!
14:08Okay, Lawrence, let's start with you.
14:09Sucker, first crostini to go.
14:12Oh, I love the flowers.
14:13I love the flowers, too.
14:15That was totally all on me, not Anthony.
14:16I can still hear you.
14:17You're within the air, Chef.
14:18Lawrence, what'd you make?
14:19A crostini with a peach and raisin relish, some pickled peaches, a little bit of arugula,
14:25and a yogurt sauce.
14:26Do you know what Anthony was going for?
14:28I think generally, yeah, my dish wasn't that unsimilar.
14:32Well, I'm chowing down on it.
14:33I like it.
14:34Thank you.
14:35Ladies first.
14:36Oh, wow.
14:36Thank you.
14:37This looks similar.
14:38Bread and raisin.
14:39So you have a crostini and arugula dressed in a little bit of lemon juice and sherry vinegar.
14:43Roasted peaches, pickled peaches, a little bit of wet feta underneath.
14:46Those are like you guys chopped the same ingredients.
14:48Well, no, actually.
14:49We all got bread from the market because it was free.
14:52Okay, Rhoda.
14:53I made a peach and burrata tostada with some corn relish and chipotle aioli.
14:59Did you like Sherry's idea when you got there and you were like, ooh, I upgraded.
15:02I really liked her idea, but I like mine too, so.
15:06Another chow-chow.
15:07That's good.
15:09Thanks, Sherry.
15:11Hi, guys.
15:11Hello.
15:12Another crostini.
15:13Surprise, surprise.
15:16I made a gogujan marinated peaches on a crostini with some burrata, marinated tomatoes, and a fresh basil pesto.
15:25Sherry, how did you feel about having to give up your station?
15:28A little heartbroken.
15:29What's really bitter in the pesto?
15:31Was there arugula in it too?
15:32I believe so.
15:33Yes.
15:33And basil.
15:34Thanks, Sherry.
15:35Thank you, guys.
15:35I took over Seeger Station.
15:37He had very similar ingredients that I had.
15:40Heirloom tomatoes, peaches, sardines, and then the green harissa.
15:43And look at that, I chowed.
15:45Oh, free bread.
15:46Didn't want to do bread, but here we are.
15:48Oh.
15:50Wow.
15:51We've got sunflower and peach ayad over some roasted peaches, whipped feta, and believe it or not, bread.
15:56Do you like this as much as you liked your original idea?
15:59Yeah, I think it was a good start.
16:01Was the dill originally a part of it?
16:03The dill was in his cooler, so the dill became a part of it.
16:06I like the dill.
16:07Cool.
16:07Thank you.
16:10I think they all rose to the challenge.
16:11Thought there was a nice diversity among the flavors in the dishes, even if visually, maybe a lot of them
16:16looked the same.
16:17I could taste the peach in every single dish, and it really was the star.
16:20Keith, who had one of the least favorite, but also still delicious dishes?
16:25Chef Jonathan, the sardines were a little bit overpowering in something that should be a peach-forward dish.
16:30Fair.
16:31And Rachel, who else?
16:35Anthony, the bread and the peaches were a little thick, so it was just hard to eat and get everything
16:39into one cohesive bite.
16:41And Keith, who else?
16:42Sherry, the bread was very big, the chunks of the tomato and peaches were very big, and there was also
16:46a bitter element, otherwise delicious.
16:49That brings us to the better news.
16:52Who had one of our favorite dishes?
16:55Lawrence had one of our favorite dishes.
16:58It had really incredible textures.
17:01You could really get all the flavors in one bite, and the pop of, like, vinegar was really delicious.
17:07Thank you.
17:08I thought that out since the beginning.
17:11Yeah.
17:12Yeah.
17:12Rhoda, it was a well-composed, thoughtful dish.
17:15It felt fully intentional.
17:17Well, she gave me all of the means.
17:19Chipotle with peaches?
17:20A revelation.
17:21So good.
17:22So good.
17:23How do you do that?
17:23Damn it.
17:24Our final favorite is Seeger.
17:26We loved the size of it.
17:28The dill and the sunflower seeds just gave it a different flavor profile.
17:32You still mad, Seeger?
17:34No, I'm not mad.
17:35Keith and Rachel, as our guest judges, you get to announce the winner.
17:37The winning dish really beautifully highlighted peaches, had a lot of delicious elements, and I really went to chow town.
17:44And the winner of today's Quickfire is...
17:49Rhoda!
17:49Yay!
17:52Rhoda, congratulations!
17:54Good job on plating it.
17:55I'm sharing it with her.
17:56There's no way.
17:58Hey, fans.
17:59You guys did me 30.
18:00You're gonna be hearing from me.
18:02You just won $10,000 in Quickfire Quick Cash, courtesy of the Active Cash credit card from Wells Fargo.
18:08It's so hard to fully celebrate this win, but I have 10K.
18:12I owe Sherry a vacation.
18:15Maybe.
18:16If she's nice to me again.
18:18Sorry.
18:20Rachel and Keith, thanks for taking us to Chowville, Chowtown.
18:23You've given me a lot of vocabulary.
18:25Congratulations.
18:26Thank you very much.
18:27Good luck.
18:28Thank you.
18:29Chefs, now that you've gotten a taste of the Swamp Rabbit Trail, we're gonna hop in to this next challenge.
18:38As you may have already noticed, the Swamp Rabbit Trail has really made Greenville a top destination for biking, with
18:45tourists coming from all over the world to enjoy.
18:47It's also most recently started to attract professional cyclists as well.
18:51Greenville also happens to be home to a very, very important culinary organization, whose origins began with bike tires and
18:57cycling in France.
18:58Michelin, North America.
19:00Oh.
19:02You guys know that Michelin recognition can really put a chef or a restaurant on the map.
19:06Yeah.
19:06So for your last challenge here in Greenville, we wanna see you pay homage to the Swamp Rabbit Trail and
19:11the French origins of Michelin, by creating a dish with sometimes a notoriously tricky item.
19:15Any guesses?
19:17Rabbit.
19:17There you go.
19:19All right.
19:20People kinda get scared from rabbit, but it's a clean, delicious protein.
19:24Blue Ridge Rabbit Meat Company is gonna provide you with some of the best rabbit in the country.
19:28Oh, sick.
19:28Nice.
19:29And then you'll have 30 minutes at Whole Foods Market and $400 to shop for the rest of your ingredients.
19:35Wow.
19:36Really?
19:36Except for you, Lawrence.
19:38As the winner of the last elimination challenge, your advantage is $500.
19:43All right.
19:45How many people are we cooking for?
19:46Come on now.
19:47Yeah.
19:48Not falling for that.
19:49We know.
19:50Tomorrow, you're gonna serve your rabbit dishes at a restaurant called Topsoil, right off the Swamp Rabbit Trail.
19:55You'll be serving your dishes to the executive chef of Topsoil, Adam Cook, retired professional cyclist, Brent Bookwalter, and your
20:02guest judge, Michelin star chef and owner of Inaka, Nikki Nakayama.
20:07Oh.
20:07Oh, cool.
20:08Oh, yeah.
20:08Chef Nikki's a badass.
20:10Her skill and experience is really inspiring to me.
20:13But that's not all.
20:14Heard.
20:16You're also gonna serve a dining room full of people.
20:19Oh.
20:19Somewhere amongst the 24 diners, there's gonna be some very special mystery diners, similar to how Michelin operates.
20:25These select diners will be anonymously scoring dishes.
20:28So the chef with the highest score will be the winner of the challenge.
20:32Hmm.
20:32And then the judges will determine who is going to be sent home.
20:35And because you're gonna be getting whole rabbits, you're gonna have three hours to prep before service begins.
20:40Thank God.
20:41Hell yeah.
20:41All right.
20:42Hop to it.
20:42We'll see you tomorrow.
20:43Oh, all right.
20:45Oh, Jonathan.
20:47Good job.
20:48Are you kidding me?
20:49It's all good.
20:54Sorry, Lawrence.
20:55Sherry's not around.
20:56No.
20:57She is pissed today.
20:59I'm a little upset after today's quick fire.
21:03I put my heart and soul on that facade, and it was stolen from me.
21:09Tomorrow, I want to come back with vengeance.
21:11I'm gonna come out for blood.
21:17Sherry, are you cooking rabbit?
21:19I'm trying to lighten the mood.
21:20I like to have fun.
21:21Peeled garlic anywhere?
21:22Oh, I see it.
21:22Sherry, I know you've got a big budget today, but save some time.
21:25Yeah.
21:25Just back off a little bit.
21:29My bad.
21:30I'm gonna just leave her alone.
21:32Did you see any flowers?
21:3425 minutes left, everyone.
21:36When it comes to fine dining, especially for Michelin, I think of a certain way of plating and cooking,
21:41exceptional service and hospitality.
21:42Beef marrow, that'll work.
21:44But I'm gonna just have a little fun with it.
21:46It's carrot juice.
21:47I was a big Bugs Bunny fan when I was a kid, so I'm gonna want to work carrots into
21:51my dish.
21:54Should I get gigantes if you want?
21:56Gigantes.
21:57Gigantes?
21:57Yeah, I think that'd be nice with a rabbit.
22:00How's it going?
22:01Do you guys have call fat?
22:03Nope.
22:03Looks like we're gonna go bacon instead.
22:05Rabbit being such a lean protein, the cook of it can be very dry.
22:09It's not like pork or beef, so the gentle cooking of rabbit is the way to go.
22:13Thanks.
22:1615 minutes.
22:17Hey, Ant, where's the one-ton wrappers at?
22:19They're over here, actually, because I gotta go get them.
22:21This is gonna be a tough challenge.
22:23I've never cooked rabbit.
22:25I've never worked in a Michelin-star restaurant.
22:26I didn't go to culinary school.
22:28I started cooking when I was 27.
22:29I'm 38 years old now, and so if they are looking for fine dining, it's like I don't have that
22:34much experience.
22:35I'm gonna make a smoked rabbit sumai, which is a classic Chinese dim sum.
22:42All right, let's go. Keep up.
22:44I'm making a new Latin food, so I'm gonna make some mofongo and jerk rabbit.
22:49I think those are flavors that you don't relate to Michelin, but I know that I can refine it in
22:56a way that will be undeniably Michelin-worthy.
23:00I only worked in Michelin-star kitchens in my entire career.
23:05Four minutes, guys!
23:07Thank you very much. Appreciate you.
23:09All right, we good.
23:11See you maybe next time.
23:13We hope so.
23:13Yes, me too.
23:15I'm so scared.
23:28So did anyone have a pet rabbit before all this?
23:30I did, actually.
23:32Haki and Baki.
23:34Because I'm the year of the rabbit. I always liked the rabbit.
23:36Okay.
23:37I, too, am the year of the rabbit.
23:3887.
23:3987, baby!
23:40Lunar New Year for 87 is a rabbit. Maybe they're lucky, maybe they're not.
23:45I had, like, a crazy reading once. I, like, held these, like, energy sticks for 20 minutes, and then, like,
23:51this woman said that this lifetime is where I get my time to shine.
23:55How do y'all feel about your prep and everything for tomorrow?
23:58It's a lot for three hours.
24:00I think because the whole premise of Michelin is to have consistent quality of food.
24:05But also just, like, elevated enough.
24:07Right.
24:07And this is something that I've always struggled with.
24:09You have Michelin star restaurants that are fine dining, and you have Michelin star restaurants that are, you know, hawker
24:14stands in Singapore.
24:15That's a pretty broad scope.
24:17And so, I need a balance, never having worked with rabbit before, with things that I know I can do
24:22well.
24:22I just gotta figure out how to break down a rabbit.
24:33I was feeling a little down after yesterday.
24:40So, waking up today, I had to practice a lot of gratitude.
24:46I have a evil eye tattoo on my shoulder.
24:49And I think there's things that you can control in your life.
24:53But having something that you feel protected by kind of centers me a little bit.
24:58I'm trying to look at it from a more positive perspective.
25:02I have a clear head.
25:04And I got this.
25:15Hey, buddies.
25:16Jerry, Lawrence, and I are going to be cooking outside today.
25:20Right behind it, buddy.
25:20Let's go.
25:22After seeing that kitchen and how crowded it is.
25:25You're good, you're good.
25:25Come on out.
25:26Didn't want to hit anybody.
25:27Coming out.
25:28Outdoor kitchen's great.
25:30How do they look, Rhoda?
25:32They look beautiful.
25:33I'm going to do a bean stew.
25:34I'm going to start breaking down this rabbit.
25:36Wrap the loin.
25:37Oh, I see where the loins are.
25:39I'm realizing that there's definitely a loin piece that's a drier piece of meat and more lean.
25:43And then there's some leg meat and front, I don't know, hoppers?
25:47I don't know what they're called.
25:48So you're sticking with your plan?
25:49Sticking with my plan.
25:50Nice.
25:51Rabbit sumai.
25:52I'm going to cut chunks out of the loin and velvet that.
25:55What is this ancient Chinese technique you're doing right now?
25:57My grandmama taught my grandmama taught my grandmama.
26:00First thing I'm going to do is make my jerk sauce.
26:03So as I'm breaking down the rabbit, I can start marinating it.
26:08Yeah.
26:10I didn't eat too much rabbit growing up.
26:12Did you, Anthony?
26:12My uncles, they used to hunt quite a bit.
26:14And a rabbit would end up on the dinner table.
26:16Culturally, I would say rabbit isn't considered fine dining here in the Americas.
26:20In Europe, it is classical cuisine.
26:22Rabbit's a tough sell.
26:23Yeah, everybody thinks they're pets.
26:25Sorry, Mom, but they're yummy.
26:27Layering some flavor.
26:28All I'm worried about.
26:29Mission and challenge technique is kind of expected.
26:32So I plan on showing off two different preparations of the rabbit.
26:35I'm going to try and braise these hind shanks right here.
26:37The loins I'm going to roll and prepare these carrots three different ways.
26:42Rabbit and carrot?
26:43I literally just put that together.
26:45Bika-bika-bika-bika-boo.
26:47Okay.
26:48I'm just going to do a good amount of salt to let that get into the meat.
26:51And while that's happening, I'm going to focus on taking these tenderloins out very carefully.
26:55I haven't won an elimination challenge.
26:57I've just been flying in the safe zone.
26:59So this time, I want to show off a little bit of my style and technique.
27:02Rabbit's cooking now.
27:04Rocking, bro.
27:06I'm trying to steer my rabbit so I can put in a pressure cooker.
27:10I want it to fall apart, but I want to still retain some of that flavor.
27:15It smells so good.
27:17Laser focused.
27:18I'm not around.
27:19I love it.
27:20I love it.
27:24You good, buddy?
27:25I think so.
27:26I got the hind leg meat here for the rabbits.
27:29I'm going to grind it once.
27:30And then I'm going to add in some of the awful meat on the second grind.
27:34The technique of doing the relais, I learned when I was a line cook 10 plus years ago.
27:38There's a saying, like, if you're not learning, you're dying.
27:40I take that every day into account when I'm a chef.
27:42I went in and I learned that technique.
27:45I didn't get paid to do that.
27:46But look at me now.
27:47Doing it on Tough Chef.
27:49Only got to do about eight more now.
27:51All right.
27:51Bones here.
27:52This is going in the oven.
27:55These are gigante beans.
27:56Cool.
27:57And then I also have some peas.
28:02Nice outdoor kitchen, huh?
28:04It's impressive that they could do this out here.
28:06Yeah.
28:07So, rabbits.
28:08Rabbits!
28:09Yeah.
28:09You know, people think it's somewhat daring.
28:11I mean, myself included.
28:12It's so not part of Japanese cuisine.
28:14No, it's not.
28:15No.
28:15But I'm really excited to see which of the chefs will bring out the flavor of the rabbits the
28:19most.
28:19Two hours and one minute, chefs.
28:21Oh, Lord have mercy.
28:24Hey, chefs.
28:25How's it going?
28:26Hey, chef.
28:27What's up?
28:27Say hi to Chef Nicky.
28:28Hi.
28:29Hey, chef.
28:30How are you?
28:30Good. How are you?
28:31Nice to meet you.
28:32Those are the ones?
28:33Yeah.
28:33I mean, I've never seen them this big.
28:34Wow.
28:34Nice.
28:35Six chefs left.
28:36I know.
28:36I'm getting real close.
28:37I thought Brandon would make it past me.
28:39He did, too.
28:41Is this dish based on something that you've made before?
28:44I've done, like, a couple of the garnishes before, but it's been a very long time since
28:47I cooked rabbit center loin.
28:48Good luck.
28:49Thank you, chef.
28:51Anthony.
28:52How's it going?
28:53It's going all right.
28:54Are you all ready for a rabbit today?
28:55I hope so.
28:56I hope so.
28:56What are you making?
28:56So I have some rabbit hindquarters braising right now, and I'm going to just do some preparations
29:01of carrots.
29:02Okay.
29:02I'm going to use the carrot tops to make a salsa verde of sorts.
29:05Got it.
29:05Have you used a lot of rabbits before?
29:06In culinary school, for my final for classical French, I did rabbit.
29:09I didn't get an A on that one, so, but...
29:11Why didn't you get an A?
29:12My teacher, he was really strict, and his feedback was that the loins were a little bit
29:16over.
29:16That doesn't sound like he's strict.
29:17If it was over, it was over.
29:19Chef, it was culinary school.
29:20Like, I mean, you know, there's a little leeway there.
29:23No, there shouldn't be.
29:23If it's cooked correctly, then you learn something.
29:25That's true.
29:25And that's probably more important than getting the A, right?
29:28Checkmate.
29:28All right, I'll let you go.
29:29Nice to meet you.
29:32Hey, chef.
29:33Hey.
29:34Hey.
29:35Hi, chef.
29:36Hi.
29:36Rhoda, what are you making?
29:37I got the loins.
29:38There's forest in there with the rabbit.
29:40I'm taking some haigante beans and some peas.
29:43That's your tomato confit?
29:44There's my tomato confit.
29:46Just something rabbit forward, but super hearty.
29:48Okay.
29:48Thank you.
29:49Looking forward to it.
29:50Thank you.
29:51Hello.
29:52Hi, chef.
29:52How are you?
29:53Hi.
29:54So nice meeting you.
29:55Super excited to see what you guys are doing.
29:57What are you doing?
29:58So I'm making, like, a jerk braised rabbit,
30:00and I'm going to serve it with a Puerto Rican mofongo.
30:03I'm used to working in Michelin star kitchens.
30:05I used to make mofongo for staff meal,
30:07so this is my chance to represent.
30:08Okay.
30:09I'm just a little confused because jerk is not necessarily braised.
30:12I know, but I wanted to do those flavors.
30:14It makes sense to me.
30:15It's a little risky, but hey, you only once.
30:18Okay.
30:19Sounds good.
30:21All right, chef, there's about an hour left to cook
30:23before the first dish goes out.
30:24Good luck.
30:25Thank you.
30:26I don't know if the chef is saying this,
30:27trying to mess with my head,
30:28but it definitely puts me in a face of self-doubt.
30:32So he just got me on, like, jerk is not braised,
30:36but, like, taste this and tell me it's not delicious.
30:38I'm going to season it with salt.
30:41It is good, right?
30:43That's just the chess meat.
30:44It's really good.
30:45I know it's good.
30:47Like, what have I made that it's not good?
30:49That's a problem.
30:58Time, time.
30:5947?
30:5947 minutes?
31:00Yeah.
31:00For the first round.
31:02Crazy, homie.
31:03I'm shredding my confit, and I'm adding a little Dijon mustard
31:06to the braising liquid, make a little kind of curcats.
31:09I'm going to do a tester with these real quick.
31:11I'm going to fry the legs in egg roll wonton wrapper.
31:14It's going to be a little quicker for me on time.
31:16Keep it uniform, and whatever moisture is in there,
31:19it's going to stay in there.
31:20How much time is here?
31:2134.
31:2234?
31:23Sorry if I was being dramatic.
31:25I was hungry.
31:27What?
31:28I believe you.
31:29But seriously, enough of being in the middle.
31:32I didn't come to this competition to be mediocre.
31:34I came here to win it all.
31:37How's everything tasting on your end?
31:39I'm so proud of it.
31:40I think it tastes good.
31:41I love that.
31:43How are you doing?
31:43I'm just picking out my mirepoix from my beans.
31:46I have the red peas, and then I also have some gigante beans.
31:51The peas are coming along great.
31:52The beans are not quite there yet.
31:55I'm not going to put the beans on the plate.
31:57I'm just going to stick with my peas.
31:58The diners are going to be voting for the winning dish.
32:01If there's one thing I've learned here,
32:03if you're not happy with something, you leave them off.
32:06When you know it's time to call it, it's time to call it.
32:08I respect that pivot.
32:11Oh, nice roulade, buddy.
32:13Thank you.
32:1419 minutes.
32:1519.
32:22Gorgeous.
32:23Beautiful in here, isn't it?
32:25It's a beautiful restaurant.
32:27Thanks for having us, Adam.
32:28It's lovely in here.
32:29It's really cool.
32:29It was an old hardware store.
32:31Used to be a lumber yard outside.
32:33Cool.
32:34Nikki, thank you so much for being here.
32:35Thank you for having me.
32:36I'm really excited.
32:37Oh, my gosh.
32:38Brent, is this like every Thursday you have a rabbit tasting menu?
32:40Yeah, midday, a few rabbit dishes.
32:42Yeah.
32:43How many mystery diners are there?
32:45Five, I think.
32:46Okay.
32:46Are going to be choosing our winner.
32:48Interesting.
32:51Twelve minutes.
32:52Twelve hertz.
32:53Twelve.
32:53Me preparing the rabbit in two different ways can be risky because it could be considered
32:57two separate dishes, but I want to highlight both cuts in the rabbit.
33:00That was my goal from the beginning, and I'm sticking with my guns.
33:03Two, three, four, five.
33:06What time, Zeke?
33:08Five minutes, chef.
33:09Five.
33:10This roulage should be nice and crispy and golden all the way around, and then once I have
33:15that, I know the loin will be perfectly cooked.
33:17Hot behind you.
33:18Every aspect of this dish puts the rabbit front and center.
33:23Endive is on.
33:24We'll hit him with a little bit of brown butter.
33:28I think it tastes delicious.
33:29I'm so proud of this dish, as you should be.
33:33Tom questioned whether or not this was the right approach for this dish.
33:37I know that's going to be delicious.
33:39And I also feel that it's my job, as a chef, to break these constructed ideas and barriers
33:44that people have about food.
33:47You're looking good.
33:4930!
33:5030!
33:5030!
33:53Reduce balsamic.
33:59Thank you.
34:00Thank you.
34:02Great.
34:02Oh, oh.
34:03That looks really good.
34:07Okay, so what did you make?
34:09So here you have a rabbit roulade.
34:11It's filled with rabbit and opal farce.
34:13Next to it, braised endive, and then a hazelnut and cauliflower puree.
34:18Sherry, tell us about your dish, please.
34:19I made a jerk braised rabbit being served with mofongo.
34:24It has yucca and plantains, and then I finished everything with avocado crema.
34:28I wanted also to represent, like, my Latin background on this dish.
34:32All right.
34:33Thank you.
34:33Nice start.
34:34Thank you.
34:35Hey, Brent.
34:36What do you think of Sherry's dish?
34:37The braised jerk rabbit.
34:38It's the perfect amount of spice for me.
34:40I think it's a great balance of textures.
34:42Mofongo can be dangerous.
34:43Plantains are such a starchy ingredient.
34:45And then rabbit gets so soft when you braise it, but I think she kind of married the textures perfectly.
34:49It's not dry.
34:50It has a ton of flavor, and it's juicy.
34:52Like, it has fat.
34:53Really flavorful.
34:54Yeah.
34:54Very, very flavorful.
34:56Sherry's whole dish.
34:57Layers of flavor.
34:59Every time I've reached into the bowl, I got something new and different.
35:02Sherry's rabbit dish had a lot of flavor.
35:04It was very strong in the flavor.
35:08How was it?
35:08I stood my ground.
35:10I was like, this is what I made.
35:12Is that what you said, Sherry?
35:13Is that how you said it?
35:14If you like it or not, I made braised jerk rabbit.
35:17I think Secret did a phenomenal job.
35:19I love the cauliflower hazelnut combination.
35:21Delicious and earthy.
35:23I love the endive.
35:24It was the star of the show.
35:25This was memorable in terms of being a rabbit dish.
35:27I would walk away from this restaurant and I would remember the rabbit I ate.
35:31This is like Michelin-style cooking.
35:33As much as we love Seeger's dish, he's got to produce that for the mystery diners.
35:38If he missteps one and loses points, he's potentially not going to win.
35:41It was meaty.
35:42It was dense.
35:43It was good.
35:44It's flavorful.
35:45Right?
35:49Good start, Greg, and I hope it keeps going.
35:53John, you want me to drop these drummies?
35:54No, not yet.
35:55I'm going to fry them at the last minute.
35:56This is going to be my carrot top salsa, ready?
35:59Oh, no.
36:02The skin's not sticking.
36:04I've made Seumai so many times in my life.
36:07This is the first time doing it with rabbit, but this is also the first time doing it with these
36:10wrappers.
36:13They feel a bit drier.
36:14All right, the skin isn't sticking.
36:16The wrappers are just falling off.
36:18You okay?
36:26All right.
36:28Lawrence, how do you feel about this?
36:29The presentation's not exactly what I wanted.
36:31Normally, it's face-side up.
36:32Yeah.
36:32Not traditional, but it's still considered Seumai, so it's fine.
36:36The Seumai didn't turn out in terms of the execution.
36:38Some of them have to be upside down.
36:41A bit better.
36:42But luckily, others are tighter, so they stick a bit more.
36:45As much as consistency is key, all the flavors will be there, but I think the plating is going to
36:50have to be a bit different.
36:51Seumai itself is going to be kind of a sneaky good amount of flavor.
36:55Three minutes and 16.
36:57316.
36:57316.
36:58Ju going in.
36:59Mustard ju.
37:00It's just a brazing liquid with all the fun stuff in there.
37:04I'm so thankful.
37:05Top six?
37:06Dollop.
37:06Drag.
37:07Now, there's no rock to hide under.
37:10I gotta win.
37:18Lollipop.
37:19Oh, that is a lollipop.
37:21Oh, that's a lollipop.
37:22Yeah.
37:24All right, Lawrence, tell us about your rabbit dish.
37:26I made a rabbit Seumai.
37:28I velveted the loin and a bit of pork fat as well, and that's the mix for the Seumai.
37:33You made your wrapper?
37:34I did not make the wrapper, unfortunately.
37:36I'm regretting that.
37:37All right, Jonathan, tell us about your dish.
37:39We got rabbit.
37:40I did it two ways.
37:42I took the legs, confit them, made them into a croquette, and then you have the rabbit
37:46tenderloin.
37:46It's on top of a roasted mushroom and leek sauté.
37:50Thank you.
37:50Appreciate it.
37:53I thought Lawrence's dish, the overall seasoning was really good.
37:57The ratio of the meat to the skin was a lot.
38:00He said he tried to velvet it, which I don't necessarily think that that came through.
38:05I think it would eat more nicely if it was a little more uniform.
38:07It's tasty.
38:08It's just not that interesting.
38:10Lawrence's Seumai did not stick to it fully.
38:14I agree.
38:15Lawrence says I was a little bit confused.
38:17I've never really had Seumai where the noodle side is up.
38:20How did it go, Lawrence?
38:21I feel okay.
38:22I mean, the wrapper, part of me is like, I wish I made my own, but also I don't know
38:25if I had
38:25enough time for that.
38:26That's how it goes.
38:27Nikki, what do you think of Jonathan's dish?
38:30They're two very different dishes, and I would have been happy if he chose one and really,
38:35really focused on it.
38:36I feel like there are really nice elements from both of them, but it leans a little salty
38:41for me.
38:41I think the best part's the sauce.
38:43The mustard sauce is really good.
38:44I do love a lollipop though.
38:46I wanted to pick it up, but it was enormous.
38:48Jonathan's I really enjoyed.
38:49It had a lot of elements to it.
38:51But the seared tenderloin was a little bit salty.
38:54You good, Jay?
38:55Yeah.
38:56Seven minutes.
38:56Last plate up, guys.
38:58To preserve the integrity of my rabbit loin, I basted it in copious amounts of butter,
39:02just to help add richness.
39:04I just wanted to try and get as many flavors as possible.
39:06I wanted to keep the plating a little more simple, just so I can keep it consistent at
39:10the same time.
39:11This is the rabbit livers.
39:13Rabbit liver adds like a nice earthiness to the dish.
39:16Two, four, six, eight.
39:20Flavors are there.
39:21They all complement each other.
39:22Once you mix everything around, you get a really good bite.
39:25Three, two, one.
39:27Hands up.
39:30I got it.
39:31Thank you.
39:31Thank you.
39:32Thank you.
39:33Oh, okay.
39:34Thank you.
39:35Oh, boy.
39:36All right, Rhoda, tell us about your rabbit dish, please.
39:38I ended up making a pea stew with all the rabbit and then rolled up the loin with rabbit
39:44sausage inside.
39:45What happened to the white beans?
39:48The white beans didn't quite make it.
39:50Good decision.
39:51Anthony, tell us about your dish, please.
39:52You have a little cylinder cigar of some braised rabbit hind legs of thigh meat.
39:56The sauce next to it is a carrot ginger puree for you to break through with the braised
39:59thigh meat.
39:59You have a loin on the other side.
40:01Underneath is a salsa ready with carrot tops and then some rabbit juice on top and then
40:05a carrot that was cooked in carrot juice.
40:08Great.
40:08Thank you very much.
40:09Thank you.
40:09Thank you.
40:09Thank you.
40:11All righty, guys.
40:12That was a tough one.
40:14Nikki, what do you think of Rhoda's dish?
40:15I think it was a little less tender than I imagined.
40:19It's a pretty rustic dish.
40:20Yeah.
40:21That said, I like it because she used all the parts.
40:23I think it's really flavorful.
40:24I don't think it needs the tomatoes.
40:25I think my favorite part of Rhoda's dish was what the tomatoes added.
40:29Actually, I think I would like more tomatoes.
40:31The loin itself was cooked nicely.
40:33Everything else is just taking away from what could have been a broth with a beautiful loin
40:38and that puree and just left it as simple as possible.
40:41Yeah.
40:41I don't disagree with that.
40:42This is comfort food.
40:43Right?
40:43It's a good ball dish.
40:44It wasn't the prettiest plate of food I've ever made, but I think it's pretty tasty.
40:48Anthony.
40:49Anthony.
40:50Anthony's dish felt a little precious.
40:53It's a dish for Rhoda's.
40:54I literally thought that when it sat down.
40:57They just felt so far apart and strangely plated, but it did feel a little bit disjointed for me.
41:03It felt very hard to see it as a complete dish.
41:06Yeah.
41:07It felt like a series of canapes.
41:08Just like three little canapes to start your meal or something.
41:11If it's a Michelin mission and it's going to be one tiny bite, you have to make it perfect.
41:16And I think the sauces were both great.
41:17I think both of the iterations of rabbit were just maybe fell a little bit short.
41:21The whole egg roll thing just threw me way off.
41:23It was so dry.
41:24I needed water.
41:26It really looks very dry.
41:27The rabbit in there is very dry, I find.
41:29To have two ingredients in your title and not have both of them shine, though.
41:34This challenge also was about consistency.
41:36We may have gotten really great dishes, but we don't know what everyone else got.
41:39And ultimately, they're going to decide the winner.
41:41So, thank you both for being here.
41:42Pleasure.
41:43Thank you very much.
41:43Thanks for having me.
41:44Alright, so let's go find out what the mystery diners think.
41:46Shall we?
41:55Cheers, y'all, to another cook.
41:57I love my dish.
41:58Because, like, I could go technique, like, let's sous vide this and let's just, like, sear it
42:03and let's do this little thing and then this little thing.
42:05Let's put a little sauce in a puree.
42:07And I didn't.
42:08You just blew me sea grout the water for sure on that one.
42:11Yeah, but that was also not my intention.
42:13We had a variety of point of view.
42:16Yeah, yeah.
42:16It's such a great representation of, like, who we are as chefs and as people.
42:21Yeah.
42:34You know, chefs, the overall majority of you haven't cooked rabbit since culinary school
42:37for a long time.
42:39But overall, I think we had some tasty food.
42:41How'd you feel about the mystery diners and knowing that they were going to choose the winner?
42:45That was definitely a big factor in plating in general.
42:48Is there any relief knowing we're not picking the winner?
42:51No.
42:52No.
42:53No.
42:53Sherry and Seeger, please stay here.
42:55The rest of you can move to the side.
43:00So the two of you are standing here because you had our favorite dishes of the day.
43:05And one of you had the mystery diner's favorite dish of the day.
43:08Congratulations.
43:09Hell yeah.
43:09I told you we could cook together more.
43:11I know.
43:12Yeah.
43:12Yeah.
43:12Yeah.
43:14Awesome.
43:15How's that feel?
43:16Way better.
43:17Yeah.
43:19Okay, Sherry, how did you arrive to making this particular dish?
43:23I feel like I have to ask for permission to step in and walk into a fine dining restaurant
43:29and represent where I come from.
43:31This is top six going to top five.
43:33And I think it's about time that, like, I become a little more confident and lean heavier
43:38on that side because there's so much to still be shown in this competition.
43:43This was a perfect challenge to highlight that.
43:46It was like one of the dishes you want to keep going back to eating because it was so flavorful.
43:50It was robust.
43:51And the Mavunga was beautifully seasoned and so soulful and satisfying to eat.
43:56There was a lot of really nice, nuanced spices.
43:59The balance was really great.
44:00The rabbit, like, succulent, juicy.
44:03The olive oil added some fat to an otherwise very lean piece of meat.
44:06And the flavor was just, like, bam.
44:10All right, Seeger.
44:11When I heard rabbit, I went back to, like, one of the first dishes I picked up as a line
44:14cook,
44:15which was, like, a rabbit urlade.
44:16Your dish felt so classic but not dated.
44:18All the components were technically dialed in.
44:21It was as if you had been working on it for the past, I don't know.
44:2424 hours?
44:2524.
44:25Exactly.
44:26Gotcha!
44:27I think it's a good representation of me and the food that I cook.
44:30Your use of the bacon, it added to the rabbit.
44:33Overall, the whole dish tasted really good together.
44:36I think I have a better understanding of who you are as a cook after this dish.
44:39You've made a lot of really smart decisions.
44:41Did we get that on all the cameras?
44:44It's on a lot of them.
44:44It's all here.
44:45Thank God.
44:45All right, cool. Perfect.
44:47Bam.
44:47Look at us.
44:49Nikki, as our guest judge, you have the pleasure of announcing our winner.
44:52The winning chef today received the highest scores from our mystery diners.
44:56And we also really enjoyed the dish as well.
44:59The winner is...
45:04Sherry.
45:05Hi!
45:06Thank you.
45:07Hell yeah.
45:08There you go.
45:09There you go.
45:10There you go.
45:10There you go, Sherry.
45:11Congratulations, Sherry.
45:12Thank you.
45:13Finally, finally, take a win home.
45:16I wanted to prove a point.
45:18I wanted to highlight these flavors.
45:21You know, I really wanted this win and I'm so glad that I got it.
45:24I needed that, yeah.
45:26And for winning this challenge, you win an advantage going into the next elimination challenge.
45:30That's awesome.
45:30It's nice to have a little validation to keep me going.
45:33You know, like going the right direction.
45:35The two of you can step to the side.
45:38Next, we would like to see Jonathan and Anthony.
45:46The two of you had our least favorite dishes of the day and one of you will be going home.
45:58Anthony, let's start with you.
46:00When you were thinking, you know, kind of going back to Michelin, like the starkness of the plate, what came
46:05first?
46:06First, it was how I wanted to cook and present the loin of the rabbit and then the thighs.
46:10And then I knew I wanted three sauces just to complement the rabbit itself.
46:14I thought that the components were not really talking to each other.
46:18You know, I'm fine with things that are separate.
46:21If they're perfect and they're dialed in, you are so excited to jump over here and then over here.
46:26But unfortunately, the first two bites I had were dry rabbit.
46:30The tricky part about cooking rabbit, you can't rest it.
46:33No, I tried to plate like at five minutes or four.
46:36Yeah, but when was it cooked?
46:36Forget about plating, when was it cooked?
46:38It wasn't cooked five minutes before you put it on plate.
46:40Right, yeah.
46:41Jonathan, what was in the braise?
46:43The braise was onions, garlic, a little bit of chardonnay, and rabbit stock that I made.
46:48It was really over-seasoned. It was salty.
46:52That was like the big promise dish.
46:53Like finishing salt was salty?
46:54No, the actual braised meat inside.
46:57Really? Okay.
46:57Did everybody get the same size croquette?
47:00Yeah.
47:00It was a really big croquette. Like really, really big.
47:04My plate was not an hors d'oeuvre.
47:05No.
47:06Great.
47:07Wow.
47:07I'm going to take that.
47:10Wow.
47:10That's what I'm going to take for this whole...
47:12Alright.
47:13No, I mean, I just, it wasn't an hors d'oeuvre, so I'm good.
47:16Alright, we'll call you back in a little bit. Thank you.
47:18Thank you.
47:18Thank you.
47:21Can I start chugging the wine now or what?
47:23Yeah, get it while you can.
47:25Anthony, how's your back?
47:26My back?
47:26Yeah.
47:27Just ran over a train on you.
47:29Oh, me? Oh, I know.
47:31My lollipop was so big, I was like, so it wasn't an hors d'oeuvre.
47:34I wasn't driving the bus.
47:35It's fun.
47:36It's fun.
47:36I was like, you know what? I'll leave with that.
47:38I think that might read differently.
47:39Yeah, I didn't take it personally. I didn't take it personally.
47:41I was like, oh.
47:42I feel like Jonathan and Anthony made similar mistakes in which their rabbit was not properly executed.
47:48Yes.
47:49I'm very conflicted, personally.
47:50I am too.
47:52It's very unfortunate that I didn't nail the rolled fried cylinder well enough.
47:56My whole thing is I didn't want the fried vessel to get sawed, so that's why I kind of kept
47:59it apart from everything and then dressed up the loin and everything else with the sauce.
48:02But that's the thing, it's like the first time you played it.
48:05Yeah.
48:05You know what I mean?
48:05Yeah.
48:06I just thought that Anthony's, it wasn't a dish.
48:08It was an assemblage of parts.
48:10Yes.
48:10The big problem with the egg roll, that was dry.
48:13It was so dry.
48:14It was.
48:14And it had zero rabbit flavor.
48:16You know, I covered it in the ginger carrot puree, which is how I ate it.
48:19Well, you have to.
48:20Yeah.
48:21I did think the sauces on Anthony's dishes were a little bit more complex, and I enjoyed them more than
48:26the ones on Jonathan's.
48:28They're both nice.
48:29Yeah.
48:29But they didn't also work together.
48:31I knew I wanted to represent the rabbit in two ways, and I knew it.
48:33You know, and I was like, you know what, I'm just gonna stick with this and do this.
48:36You know, sometimes, like, if you plate it tighter, like, it mashes together and it forces them to eat how
48:42you want it.
48:42That's it, yeah.
48:43When I think of Jonathan's croquette, I'm so overwhelmed by it.
48:46Like, it was so massive that it just felt so out of whack with the rest of the dish.
48:51If you're gonna compare them side to side, if you do roll to croquette, even though the croquette was a
48:56little on the salty side, I'd rather eat that.
48:57I would too.
48:58Than that roll.
48:59I just think we can't discard the saltiness of that dish. That was a technical error.
49:03The flavors were really nice. It was just hard to continue. And it was so big.
49:08It was so big.
49:09The way I look at Jonathan's is you separate that plate. There were two dishes.
49:13There was a dish on the loin and there was a dish. Like, there was sauce, all the components to
49:17add value to that rabbit itself.
49:22We have our answer?
49:24All right, let's get the chefs out here.
49:32You know, chefs, at this part of the competition, there's six chefs left.
49:35We are looking at every single thing that hits the plate. You have to cook with intention. Everything needs to
49:39be deliberate.
49:40And we felt that both of your dishes felt like more of a collection of ingredients, not a cohesive dish.
49:51Anthony, please pack your knives and go.
49:53Thank you very much.
49:55Anthony, just that egg roll portion was probably the worst bit of rabbit that we had all day. So, that
49:59was it. Yeah. Otherwise, it's been an absolute pleasure.
50:01It's been a pleasure cooking for you all, actually.
50:03I'm sad, of course, obviously.
50:05It's been a pleasure.
50:06Anthony, thank you very much.
50:07Thank you very much.
50:08Thank you very much.
50:08I took advantage of this opportunity to be on Top Chef, to push myself, to, you know, do some things
50:13out of my comfort zone.
50:14All right, guys. It was me.
50:16Aw.
50:16Man.
50:18Oh.
50:19I said anybody but you, even any of them.
50:22I can proudly say I was me consistently. You know, even though I'm leaving the competition, I'm leaving it in
50:27a positive light.
50:28I didn't win, but I am still proud of myself and what I did.
50:37Next time on Top Chef.
50:39Hey.
50:39Wow.
50:41There's no trip to the Carolinas without visiting Nashville.
50:44No way.
50:45Awesome.
50:46Before you feed your biggest crowd yet, 200 diners.
50:49Ooh.
50:49Ooh.
50:50Ugh.
50:52We're going to the woods.
50:53Can somebody move these trees out the way? I can't get to my mise en place.
50:56Ah.
50:57There you go.
50:58I'm a strong woman.
51:00I hear the people.
51:01I just never cooked for 200 people in the woods.
51:03You just try to hold on for dear life.
51:05Fighting for our lives.
51:07Watch the snake over there.
51:08Oh.
51:09Oh my God.
51:10No, no, no, no, no.