1
00:00:12,345 --> 00:00:16,348
♪♪♪

2
00:00:16,417 --> 00:00:18,351
BUDDHA: Winning<i> Top Chef</i>
has definitely changed my life.

3
00:00:19,420 --> 00:00:21,053
When I got called
for this opportunity,

4
00:00:21,122 --> 00:00:22,788
I couldn't refuse it.

5
00:00:24,225 --> 00:00:27,859
<i> Top Chef</i> Season 20 is like
the<i> Top Chef</i> culinary Olympics.

6
00:00:27,929 --> 00:00:31,664
♪♪♪

7
00:00:31,732 --> 00:00:35,033
I am the first winner
of<i> Top Chef Spain.</i>

8
00:00:35,103 --> 00:00:38,237
My restaurant have
one Michelin star in Valencia.

9
00:00:38,739 --> 00:00:40,506
BEGOÑA: I want to win<i> Top Chef</i>

10
00:00:40,574 --> 00:00:42,808
and after that to get
my second Michelin star.

11
00:00:42,677 --> 00:00:45,144
♪♪♪

12
00:00:45,079 --> 00:00:47,079
MAY: My name is May.

13
00:00:47,147 --> 00:00:50,182
I'm a finalist in<i> Top Chef</i>
<i> Thailand</i> Season One.

14
00:00:50,718 --> 00:00:53,585
I've done over 50 competition.

15
00:00:53,655 --> 00:00:57,290
<i> Top Chef</i> 20 is gonna be the
biggest competition in my life.

16
00:00:58,593 --> 00:01:00,927
-Ready to go.
-London here I come.

17
00:01:00,995 --> 00:01:06,398
♪♪♪

18
00:01:06,234 --> 00:01:08,133
PADMA: Sixteen chefs

19
00:01:08,202 --> 00:01:11,070
representing 11 different
Top Chef competitions

20
00:01:11,138 --> 00:01:14,172
around the world
have come to London,

21
00:01:14,242 --> 00:01:16,408
one of the top
international food cities,

22
00:01:16,477 --> 00:01:19,478
to compete in
the ultimate culinary showdown.

23
00:01:19,547 --> 00:01:22,114
SAMUEL: I'm representing
France in this competition,

24
00:01:24,051 --> 00:01:27,252
I've arrived into London.

25
00:01:27,321 --> 00:01:31,123
I was the first woman to ever
win<i> Top Chef Canada.</i>

26
00:01:31,559 --> 00:01:33,826
I'm pumped.
I'm also terrified

27
00:01:33,894 --> 00:01:35,961
that it's on
an international level.

28
00:01:36,030 --> 00:01:37,763
Ali!

29
00:01:37,831 --> 00:01:39,031
I'm back to win
this competition.

30
00:01:39,100 --> 00:01:40,099
That's my aim. That's my goal.

31
00:01:41,602 --> 00:01:42,834
I'm back.

32
00:01:42,904 --> 00:01:44,837
I'm ready to kick some ass.

33
00:01:44,905 --> 00:01:47,440
♪♪♪

34
00:01:51,245 --> 00:01:53,312
-Luciana.
-[squeals]

35
00:01:53,380 --> 00:01:55,648
I'm so honored to be here
representing Brazil.

36
00:01:55,716 --> 00:01:58,450
I have goosebumps
on my whole body now. Ooh!

37
00:01:58,519 --> 00:02:00,319
Nice to meet you.

38
00:02:01,055 --> 00:02:02,555
Here they come.

39
00:02:03,657 --> 00:02:05,725
My name is Victoire Gouloubi.

40
00:02:05,793 --> 00:02:09,729
I was a finalist
in<i> Top Chef</i> in Italy.

41
00:02:09,797 --> 00:02:11,963
-Charbel.
-Gabrielle.

42
00:02:12,033 --> 00:02:14,300
I'm the winner of<i> Top Chef</i>
<i> Middle East</i> season five.

43
00:02:14,368 --> 00:02:16,401
I was so happy to be

44
00:02:16,304 --> 00:02:18,237
the youngest<i> Top Chef</i> winner
in the Middle East.

45
00:02:18,139 --> 00:02:20,539
I won season seven
<i> Top Chef Poland.</i>

46
00:02:20,608 --> 00:02:22,808
DALE: I won season
one of<i> Top Chef Canada.</i>

47
00:02:22,876 --> 00:02:24,776
SARA: Runner up on
<i> Top Chef Kentucky.</i>

48
00:02:24,846 --> 00:02:26,278
TOM G:<i> Top Chef Germany.</i>

49
00:02:29,250 --> 00:02:31,383
I know the Mexican people
is going to be pissed

50
00:02:31,452 --> 00:02:32,785
if I don't win.

51
00:02:33,287 --> 00:02:34,920
PADMA: At stake for the winner,

52
00:02:34,989 --> 00:02:37,056
a feature
in<i> Food & Wine</i> magazine.

53
00:02:37,124 --> 00:02:40,126
An appearance at the
<i> Food & Wine</i> Classic in Aspen.

54
00:02:40,194 --> 00:02:44,596
$250,000 furnished by
Saratoga Spring Water.

55
00:02:44,665 --> 00:02:48,067
And the title of
Top Chef: World All-Star.

56
00:02:48,135 --> 00:02:51,904
♪♪♪

57
00:02:52,607 --> 00:02:57,743
♪♪♪

58
00:02:58,813 --> 00:03:01,013
Hello, Chefs.

59
00:03:01,081 --> 00:03:04,583
Welcome to season 20
of<i> Top Chef.</i>

60
00:03:04,385 --> 00:03:08,854
-All right.
-[applause]

61
00:03:08,922 --> 00:03:11,423
Since<i> Top Chef</i>
premiered in 2006,

62
00:03:11,492 --> 00:03:14,660
there have been
29 international versions

63
00:03:14,728 --> 00:03:18,764
with over 100 winners
from around the globe.

64
00:03:18,833 --> 00:03:22,034
You represent some
of the best of the best.

65
00:03:22,102 --> 00:03:25,270
I recognize Samuel
because I always watch

66
00:03:25,339 --> 00:03:28,106
<i> Top Chef France</i> and I know
he's a great chef.

67
00:03:28,176 --> 00:03:30,008
This competition gonna be fire.

68
00:03:30,077 --> 00:03:32,878
London is a diverse
international city.

69
00:03:32,946 --> 00:03:36,048
Many cultures have left their
stamp on the food scene here

70
00:03:36,116 --> 00:03:38,550
and that's what you'll be doing

71
00:03:38,619 --> 00:03:43,121
on the journey to the title
of<i> Top Chef: World All-Star.</i>

72
00:03:43,191 --> 00:03:44,589
[applause]

73
00:03:44,659 --> 00:03:46,758
[laughs]

74
00:03:46,661 --> 00:03:48,193
Not only is this the first time

75
00:03:48,262 --> 00:03:50,663
we've set an entire
season overseas,

76
00:03:50,498 --> 00:03:52,798
it's also the first time

77
00:03:52,867 --> 00:03:55,133
we've brought chefs together
from around the world.

78
00:03:55,203 --> 00:03:57,636
And... this year,

79
00:03:57,705 --> 00:04:02,475
Delta Airlines is sending you
to the finale in Paris, France.

80
00:04:04,645 --> 00:04:06,245
I mean, I'm excited.

81
00:04:06,313 --> 00:04:08,513
I won the first final in Paris.

82
00:04:08,582 --> 00:04:10,582
I need to win. You know,
I don't have the choice.

83
00:04:10,651 --> 00:04:13,885
Is there anyone who hasn't
yet been to Paris?

84
00:04:13,654 --> 00:04:14,887
-Sara?
-Yeah.

85
00:04:14,955 --> 00:04:16,522
I am pumped.

86
00:04:16,590 --> 00:04:19,758
Take me up in the air
and drop me in Paris

87
00:04:19,827 --> 00:04:22,461
where I can whoop
everybody's ass.

88
00:04:22,529 --> 00:04:25,598
PADMA: The winner will be
crowned Top Chef: World All-Star

89
00:04:25,666 --> 00:04:27,599
and take home the grand prize

90
00:04:27,668 --> 00:04:29,602
of a quarter
of a million dollars

91
00:04:29,670 --> 00:04:32,805
furnished by
Saratoga Spring Water.

92
00:04:32,540 --> 00:04:34,206
Wow! That's amazing.

93
00:04:34,275 --> 00:04:36,675
-Are your knives sharpened?
-Yes.

94
00:04:36,744 --> 00:04:40,045
Good. Because it's time
to get right into the action

95
00:04:40,114 --> 00:04:42,014
with your first
Quickfire Challenge.

96
00:04:46,820 --> 00:04:50,355
Once we get to the kitchen,
you'll have three minutes

97
00:04:50,424 --> 00:04:54,760
to raid the pantry for
a total of five ingredients.

98
00:04:56,063 --> 00:04:57,796
You'll find out more later,

99
00:04:57,632 --> 00:05:00,565
but for now, follow me.

100
00:05:00,634 --> 00:05:05,938
♪♪♪

101
00:05:06,006 --> 00:05:08,674
-MAN: Nice.
-MAN 2:<i> Top Chef</i> bus.

102
00:05:09,510 --> 00:05:13,312
It's like a school trip.
[laughs]

103
00:05:15,282 --> 00:05:16,782
This is like a pinch me moment.

104
00:05:16,850 --> 00:05:19,185
We're going on a London--
[laughs]

105
00:05:21,322 --> 00:05:23,656
WOMAN: This is like amazing.

106
00:05:26,994 --> 00:05:30,328
London is the most
cosmopolitan city for food.

107
00:05:30,398 --> 00:05:33,231
We have the best Japanese,
the best German,

108
00:05:33,300 --> 00:05:36,001
the best Indian,
French, Brazilian.

109
00:05:37,571 --> 00:05:39,305
Who has never been to London?

110
00:05:39,373 --> 00:05:41,340
Sara, you've never been
to London?

111
00:05:41,408 --> 00:05:42,775
-Never?
-No.

112
00:05:42,843 --> 00:05:45,077
Who else? Ali,
you've never been to London?

113
00:05:45,145 --> 00:05:47,313
First time.
I won<i> Top Chef M.E.N.A,</i>

114
00:05:47,381 --> 00:05:48,948
Middle East
and North Africa.

115
00:05:49,016 --> 00:05:51,350
I would say that I am
a competitive person.

116
00:05:51,418 --> 00:05:53,785
I'm bit shy. Maybe they would
call me the silent assassin.

117
00:05:53,854 --> 00:05:56,388
I don't know, maybe. [laughs]

118
00:05:56,457 --> 00:05:58,657
We're coming up
on Westminster Abbey

119
00:05:58,726 --> 00:06:01,059
and near that of course,
is Big Ben.

120
00:06:00,962 --> 00:06:03,528
SARA: I thought that Big Ben
was gonna be bigger.

121
00:06:03,597 --> 00:06:05,230
[laughs]

122
00:06:05,299 --> 00:06:08,433
-Dawn, are you rested?
-I never am, Padma.

123
00:06:08,502 --> 00:06:11,270
In my season of<i> Top Chef</i>
I made it to the finale.

124
00:06:11,338 --> 00:06:14,373
Hurry. But I was not able
to complete my plates,

125
00:06:14,441 --> 00:06:16,208
which I think cost me the win.

126
00:06:16,043 --> 00:06:18,443
-MAN: One.
-Oh [bleep]!

127
00:06:18,512 --> 00:06:20,612
What was the format of yours?

128
00:06:20,681 --> 00:06:22,314
Did you have
Quickfire challenges?

129
00:06:22,383 --> 00:06:23,915
Of course.

130
00:06:23,985 --> 00:06:25,150
DAWN:
The competition is very stiff.

131
00:06:25,219 --> 00:06:27,152
Lots of countries
represented here

132
00:06:27,221 --> 00:06:29,021
and I'm gonna bring everything
that I have.

133
00:06:29,857 --> 00:06:33,425
♪♪♪

134
00:06:33,327 --> 00:06:35,427
Now we're headed towards
to Knightsbridge.

135
00:06:35,495 --> 00:06:38,664
-Harrods Food Halls.
-Also Harrods.

136
00:06:40,968 --> 00:06:43,468
Actually Harrods has
a fantastic food hall

137
00:06:43,537 --> 00:06:45,303
but it's very pricey.

138
00:06:45,373 --> 00:06:47,406
<i> Top Chef</i> is coming to London.

139
00:06:50,811 --> 00:06:54,947
[laughs, cheers]

140
00:06:55,782 --> 00:07:01,320
♪♪♪

141
00:07:02,690 --> 00:07:04,156
WOMAN: Oh, Jesus!

142
00:07:05,893 --> 00:07:07,759
PADMA: Chefs,
you have three minutes

143
00:07:07,828 --> 00:07:10,261
to get five ingredients only.

144
00:07:10,331 --> 00:07:12,031
MAN: Where's the baskets?

145
00:07:12,099 --> 00:07:14,933
WOMAN:
Where's the dairy? Dairy?

146
00:07:15,002 --> 00:07:17,436
-MAN 2: Any cucumber?
-VICTOIRE: This is<i> Top Chef.</i>

147
00:07:19,006 --> 00:07:21,974
-MAN: Where are the proteins?
-Prawn, prawn, prawn, prawn.

148
00:07:21,909 --> 00:07:24,843
Proteins? There's no proteins?

149
00:07:24,645 --> 00:07:26,811
NICOLE: Ha-ha. I get it now.

150
00:07:26,881 --> 00:07:28,580
It's a vegetarian challenge.

151
00:07:28,649 --> 00:07:31,049
I should have guessed this.
I just gotta make sure

152
00:07:30,952 --> 00:07:32,885
there are five ingredients
that go well together.

153
00:07:32,953 --> 00:07:35,854
Blue cheese and zucchini,
it sounds good to me.

154
00:07:35,923 --> 00:07:38,057
-TOM G: Hi, Padma.
-Hello, go!

155
00:07:38,125 --> 00:07:40,358
I'm truly sure it's
a vegetarian challenge,

156
00:07:40,161 --> 00:07:43,728
so I want to make a red cabbage
steak, red cabbage sauce.

157
00:07:43,797 --> 00:07:45,363
You ever been
to the Oktoberfest?

158
00:07:45,433 --> 00:07:47,132
It's a lot of red cabbage.

159
00:07:47,201 --> 00:07:49,802
-PADMA: One minute
-Chili. Chili. Chili, chili.

160
00:07:51,205 --> 00:07:56,174
So, I need cucumber, chili.
Have anyone seen chili?

161
00:07:56,243 --> 00:07:59,010
For a Mexican guy
we need chilis, you know?

162
00:07:58,913 --> 00:08:02,147
Chili. One, two, three.

163
00:08:02,215 --> 00:08:04,917
I'm grabbing ingredients
that are highly versatile.

164
00:08:04,985 --> 00:08:06,819
Cream could be whipped
into butter,

165
00:08:06,887 --> 00:08:09,321
it could turn into a sauce.
Same things with eggs.

166
00:08:09,389 --> 00:08:12,958
-Poach it, boil it, fry it.
-PADMA: Three, two, one.

167
00:08:13,026 --> 00:08:16,294
Time is up. Everybody come
to the center please.

168
00:08:16,363 --> 00:08:18,163
-Ooh, that's a tough one!
-WOMAN: Oh gosh!

169
00:08:18,231 --> 00:08:20,832
I don't even know what I got.

170
00:08:20,901 --> 00:08:23,635
Did anyone have trouble
finding protein in the pantry?

171
00:08:23,704 --> 00:08:25,871
-We all did.
-Not to worry.

172
00:08:28,308 --> 00:08:31,610
[cheers]

173
00:08:31,512 --> 00:08:34,246
-Hello.
-Hi, chefs.

174
00:08:34,314 --> 00:08:36,014
TOM C:
Chefs, how you doing?

175
00:08:36,083 --> 00:08:37,449
Welcome to London.

176
00:08:37,518 --> 00:08:40,218
MAN: Fabulous. You saved us.

177
00:08:40,121 --> 00:08:43,622
After watching 19 seasons
of<i> Top Chef,</i> I've been waiting

178
00:08:43,690 --> 00:08:46,792
to see Tom's face and him kinda
shake his head while he eats

179
00:08:46,860 --> 00:08:48,860
things cause you generally know
that's-- that's a good dish.

180
00:08:48,929 --> 00:08:50,963
And I love Gail.
She's a Canadian.

181
00:08:56,236 --> 00:08:58,470
Chefs, if you had
asked me season one

182
00:08:58,539 --> 00:09:00,739
if I thought I would be standing
here looking at winners

183
00:09:00,808 --> 00:09:03,808
and finalists of<i> Top Chef</i>
from all across the globe

184
00:09:03,877 --> 00:09:05,511
about to start season 20,

185
00:09:05,579 --> 00:09:07,246
I would've thought
you were absolutely crazy.

186
00:09:08,682 --> 00:09:10,815
It's actually pretty astonishing

187
00:09:10,884 --> 00:09:13,518
and I cannot tell you
how excited I am

188
00:09:13,587 --> 00:09:16,588
to get to know each and every
one of you through your food.

189
00:09:16,490 --> 00:09:18,423
PADMA: All right,
so let's get to it.

190
00:09:18,492 --> 00:09:22,661
Chefs, the UK is comprised
of England, Scotland, Wales,

191
00:09:22,729 --> 00:09:26,898
and Northern Ireland and
it's surrounded by four seas.

192
00:09:27,234 --> 00:09:28,967
So, it's no wonder it's home

193
00:09:29,036 --> 00:09:31,202
to some of the finest seafood
in the world.

194
00:09:31,272 --> 00:09:33,638
And that is what
you'll be cooking with

195
00:09:33,707 --> 00:09:35,674
in your first
Quickfire Challenge.

196
00:09:35,742 --> 00:09:37,776
NICOLE:
Okay, great. I'm screwed.

197
00:09:37,678 --> 00:09:40,579
The blue cheese and fish,
I've never heard of it before.

198
00:09:40,647 --> 00:09:43,648
DAWN:
I want to utilize mackerel,

199
00:09:43,717 --> 00:09:47,419
but I don't have tomatoes
which I love with mackerel.

200
00:09:47,254 --> 00:09:49,487
PADMA: So you have
your pantry ingredients

201
00:09:49,556 --> 00:09:51,323
and you have this
beautiful array of seafood.

202
00:09:52,460 --> 00:09:55,093
-But...
-[tense music]

203
00:09:55,162 --> 00:09:57,061
We're waiting for the but.

204
00:09:57,131 --> 00:09:59,464
We do love a twist here
on<i> Top Chef.</i>

205
00:09:59,533 --> 00:10:01,400
Pam pam pam pam.

206
00:10:01,468 --> 00:10:03,034
[laughs]

207
00:10:03,103 --> 00:10:09,174
♪♪♪

208
00:10:09,409 --> 00:10:11,543
Do you guys wanna know
what your twist is?

209
00:10:11,611 --> 00:10:13,512
-No. [laughs]
-Kind of.

210
00:10:13,580 --> 00:10:15,046
All right. Let's do this.

211
00:10:15,115 --> 00:10:16,848
Take a look around
at what ingredients

212
00:10:16,917 --> 00:10:18,517
your fellow competitors chose...

213
00:10:19,954 --> 00:10:23,888
because we want you
to pair up in teams of two.

214
00:10:23,958 --> 00:10:26,057
WOMAN: Oh, my Lord!

215
00:10:26,126 --> 00:10:28,593
What a ----ed twist,
huh? [chuckles]

216
00:10:28,496 --> 00:10:31,062
Together, you must make a dish
featuring ingredients

217
00:10:31,131 --> 00:10:35,267
you chose from the pantry,
and at least one seafood item

218
00:10:35,169 --> 00:10:37,135
from this beautiful display.

219
00:10:37,203 --> 00:10:39,838
There is no going
back into the pantry.

220
00:10:39,907 --> 00:10:41,206
Pair up please.

221
00:10:43,077 --> 00:10:44,542
SAMUEL: I pair with Tom.

222
00:10:44,611 --> 00:10:46,211
French and Germany,
we go well together.

223
00:10:48,415 --> 00:10:50,916
But I'm a bit concerned when
I have a look in his basket.

224
00:10:50,984 --> 00:10:52,551
What the hell are
we gonna do now

225
00:10:52,619 --> 00:10:53,851
with this cabbage
and these blueberries?

226
00:10:53,921 --> 00:10:55,219
What have we got?

227
00:10:55,089 --> 00:10:56,755
Everything to make
like persillade.

228
00:10:56,823 --> 00:10:59,157
Lemon, garlic, parsley, eggs.

229
00:10:59,226 --> 00:11:00,925
DALE: I loved watching
Sara on her season.

230
00:11:00,994 --> 00:11:03,027
I thought she did great.
She's from Kentucky.

231
00:11:03,097 --> 00:11:04,696
I'm from Saskatchewan
and I think we have kind of

232
00:11:04,765 --> 00:11:06,364
similar feeling towns.

233
00:11:06,433 --> 00:11:08,099
-I have the tomato.
-Yeah.

234
00:11:08,168 --> 00:11:10,902
Charbel is there
and he has the tomatoes.

235
00:11:10,971 --> 00:11:13,271
Yeah, this is a great match.

236
00:11:13,340 --> 00:11:15,106
I was gonna do
an Eastern European dish.

237
00:11:15,175 --> 00:11:17,175
-Really?
-Yeah, I was gonna do olivieh.

238
00:11:17,244 --> 00:11:19,611
SYLWIA: Both our baskets,
we are like a twins.

239
00:11:19,679 --> 00:11:23,949
Leek, potatoes, double cream.
So funny.

240
00:11:23,884 --> 00:11:26,184
-You've got rice, eh?
-What is it?

241
00:11:26,252 --> 00:11:27,852
-Come with me.
-Okay. Okay.

242
00:11:27,921 --> 00:11:29,687
We're gonna do that.
Okay. Okay.

243
00:11:29,756 --> 00:11:31,056
Cucumber, lime.

244
00:11:31,124 --> 00:11:32,991
I don't know anything
about Luciana,

245
00:11:33,059 --> 00:11:35,460
but I know
that she's from Brazil.

246
00:11:35,529 --> 00:11:38,363
We have a similar flavor
profiles, you know?

247
00:11:40,667 --> 00:11:43,634
PADMA: Oh, one more thing.
The winning team

248
00:11:43,704 --> 00:11:45,870
of this Quickfire
will receive immunity

249
00:11:45,939 --> 00:11:47,906
in the first
Elimination Challenge.

250
00:11:47,975 --> 00:11:49,975
-Yep.
-Okay.

251
00:11:50,043 --> 00:11:53,512
You have 30 minutes on the clock
and your time starts now.

252
00:11:53,580 --> 00:11:55,080
Good luck.

253
00:11:55,148 --> 00:11:56,715
♪♪♪

254
00:11:56,783 --> 00:11:58,217
-Sea bass.
-Yeah.

255
00:11:59,286 --> 00:12:01,319
-Have to find monkfish.
-Do you want turbot?

256
00:12:01,388 --> 00:12:03,287
-Yeah. Oh, he took it.
-All right.

257
00:12:03,357 --> 00:12:04,889
We got the langoustines.

258
00:12:04,958 --> 00:12:06,491
DALE: Langoustines was actually
the first thing

259
00:12:06,560 --> 00:12:08,493
that I ever prepped
when I lived in London.

260
00:12:08,562 --> 00:12:10,829
My first day at Gordon Ramsay's,

261
00:12:10,897 --> 00:12:12,965
I killed langoustines
for about six hours

262
00:12:13,033 --> 00:12:15,500
and I completely shredded up
my thumbs from their tails.

263
00:12:18,605 --> 00:12:21,173
-You wanna make a leek sauce?
-Yeah, I can do.

264
00:12:21,241 --> 00:12:23,775
SYLWIA: I know Buddha.
He won the last season.

265
00:12:23,844 --> 00:12:26,210
Do you want get on a butter,
I'll get on the fish now?

266
00:12:26,280 --> 00:12:28,946
Okay.
He was a little bit snobby,

267
00:12:29,016 --> 00:12:33,118
but so far, he's really nice
and like a professional guy.

268
00:12:33,186 --> 00:12:34,619
-Two will be enough?
-Yeah. Yeah.

269
00:12:34,688 --> 00:12:36,088
Two potatoes will be fine.

270
00:12:37,858 --> 00:12:39,424
SAMUEL: We have 30 minutes.

271
00:12:39,493 --> 00:12:41,693
The most challenging part
will be

272
00:12:41,762 --> 00:12:44,062
to make a beautiful dish
in only 30 minutes.

273
00:12:45,132 --> 00:12:48,400
On<i> Top Chef France,</i> the minimum
time was one hour and half.

274
00:12:48,468 --> 00:12:50,602
Definitely it is
completely different.

275
00:12:50,504 --> 00:12:52,204
I'm going on the sink.

276
00:12:53,240 --> 00:12:55,006
DAWN: I wanted to make
a really nice tomato salad.

277
00:12:55,075 --> 00:12:57,775
I'll take care of that.
You start with the fish.

278
00:12:57,845 --> 00:13:00,545
I'm representing Middle East
and North Africa

279
00:13:00,614 --> 00:13:02,947
and I'm not here to lose.
Sauce vierge, you know?

280
00:13:03,016 --> 00:13:04,716
Okay, let-- let's--
Oh, that's fine.

281
00:13:04,784 --> 00:13:06,852
Just let's make sure
we keep something raw.

282
00:13:06,920 --> 00:13:09,154
I'm representing
a billion population,

283
00:13:09,222 --> 00:13:10,489
I'm not representing
one country.

284
00:13:11,925 --> 00:13:14,926
♪♪♪

285
00:13:14,995 --> 00:13:16,561
ALI:
I'm gonna take the eggplant.

286
00:13:16,630 --> 00:13:18,463
I'm gonna make like
a baba ghanoush.

287
00:13:18,531 --> 00:13:20,666
-Are you good with sea bass?
-We have like similar branzino

288
00:13:20,734 --> 00:13:22,734
on the menus.
Been on the menu for 11 years.

289
00:13:22,802 --> 00:13:24,202
ALI: Awesome, man.

290
00:13:24,271 --> 00:13:25,803
VICTOIRE:
We are going to make risotto.

291
00:13:25,873 --> 00:13:27,339
Risotto in 30 minutes?

292
00:13:27,407 --> 00:13:29,908
That's uh,
kind of a death sentence.

293
00:13:29,976 --> 00:13:31,743
Well, we should probably
get that on now

294
00:13:31,811 --> 00:13:34,779
-cause it takes 20 minutes.
-I can make risotto.

295
00:13:34,682 --> 00:13:36,514
I just let her do the risotto.

296
00:13:36,583 --> 00:13:38,116
I'm like, "You know what?

297
00:13:38,184 --> 00:13:39,617
"You were a finalist
on<i> Top Chef Italy,</i>

298
00:13:39,520 --> 00:13:41,186
"you have to know
how to make risotto."

299
00:13:41,254 --> 00:13:43,121
-I know a time.
-Yes. Okay.

300
00:13:43,189 --> 00:13:46,891
♪♪♪

301
00:13:46,960 --> 00:13:50,195
These are really fresh scallops.
My God.

302
00:13:50,263 --> 00:13:52,730
-Yeah, I can see.
-Because it's just half an hour,

303
00:13:52,799 --> 00:13:54,299
we have to do something
very quickly.

304
00:13:54,367 --> 00:13:56,300
So let's do a ceviche.

305
00:13:56,170 --> 00:13:57,969
I'm so glad like
we are together.

306
00:13:58,038 --> 00:14:00,271
-Yeah, me too.
-We have a chili, lime.

307
00:14:00,340 --> 00:14:02,407
-Oh my gosh.
-Yeah, yeah.

308
00:14:02,476 --> 00:14:05,043
LUCIANA: Everybody is the best
of their countries.

309
00:14:05,111 --> 00:14:07,546
I have a blood in my eyes
because I want to win.

310
00:14:09,149 --> 00:14:11,116
MAY:
You work with cockles before?

311
00:14:11,184 --> 00:14:13,518
All the ingredients that we are
using now, I use quite a lot.

312
00:14:13,587 --> 00:14:15,487
So, I trust you?

313
00:14:15,555 --> 00:14:17,222
Is it like a...

314
00:14:17,290 --> 00:14:18,856
...make it with lemon?

315
00:14:18,926 --> 00:14:19,891
Begoña...

316
00:14:22,296 --> 00:14:23,762
...make me nervous.

317
00:14:25,032 --> 00:14:27,999
In<i> Top Chef Thailand,</i>
I was the first runner up.

318
00:14:28,068 --> 00:14:30,568
-Yeah.
-Chef Thongthong.

319
00:14:30,637 --> 00:14:34,105
[cheers]

320
00:14:33,941 --> 00:14:37,975
That not good enough for me,
so that's why I'm here.

321
00:14:38,045 --> 00:14:39,611
19 minutes.

322
00:14:41,215 --> 00:14:42,613
SAMUEL: You taking care
of the salmon?

323
00:14:42,683 --> 00:14:44,716
We said we will poach it?

324
00:14:44,518 --> 00:14:46,752
Yeah, I would say we poach
it in the red cabbage juice.

325
00:14:46,820 --> 00:14:49,086
Well, I live on a boat,
so when it comes to seafood

326
00:14:49,156 --> 00:14:51,422
I'm quite happy. I'm in charge
of all restaurants,

327
00:14:51,491 --> 00:14:53,992
[indistinct] and bars
on all our ocean ships.

328
00:14:54,060 --> 00:14:56,027
It's gonna be
a nice colorful dish.

329
00:14:55,929 --> 00:14:58,129
A lot of red, we should call it
purple rain. [laughs]

330
00:14:58,198 --> 00:15:01,065
I think if we just poach
the salmon is not enough.

331
00:15:01,134 --> 00:15:03,968
I decided to blaze it
with the blow torch

332
00:15:04,037 --> 00:15:06,270
because the blow torch
give also a grilled flavor.

333
00:15:06,340 --> 00:15:07,639
The salmon looks very good.

334
00:15:07,707 --> 00:15:09,441
I think he's finishing
to cook now.

335
00:15:09,509 --> 00:15:14,980
♪♪♪

336
00:15:15,048 --> 00:15:16,348
Zucchini are done?

337
00:15:17,451 --> 00:15:19,517
-Yeah.
-How long for butter?

338
00:15:19,586 --> 00:15:21,586
-Butter is almost ready.
-Okay, cool.

339
00:15:21,655 --> 00:15:22,854
Because I need
a butter for leek.

340
00:15:22,923 --> 00:15:24,656
Okay. Cool.

341
00:15:24,724 --> 00:15:26,391
We're making butter
out of the cream.

342
00:15:26,226 --> 00:15:28,259
Just because
we don't have any butter

343
00:15:28,095 --> 00:15:30,428
and turbot cooked
in some brown butter

344
00:15:30,496 --> 00:15:31,996
is absolutely incredible.

345
00:15:32,065 --> 00:15:33,798
Polish power.

346
00:15:34,634 --> 00:15:35,967
LUCIANA: What do you think this?

347
00:15:36,035 --> 00:15:38,003
We give a shot of that
on the side?

348
00:15:39,472 --> 00:15:41,039
It will be lovely.

349
00:15:41,107 --> 00:15:43,708
Luciana took the inside
of the lobster

350
00:15:43,544 --> 00:15:45,443
to make tomato
[indistinct] soup.

351
00:15:45,512 --> 00:15:48,580
-So freaking delicious.
-Yum, yum, yum, yummy.

352
00:15:48,648 --> 00:15:49,947
Do we need something
else though?

353
00:15:50,017 --> 00:15:51,649
I mean, we don't have
a lot of things.

354
00:15:51,718 --> 00:15:53,518
-Gremolata?
-Yeah, why don't we do that

355
00:15:53,587 --> 00:15:56,154
with the parsley lemon.
So we use the langoustines

356
00:15:56,222 --> 00:15:59,524
for actual meat and then also
for the bisque for the sauce?

357
00:15:59,593 --> 00:16:02,994
-PADMA: Ten minutes.
-VICTOIRE: Yes.

358
00:16:06,400 --> 00:16:08,800
It's already done?
There's no ----ing way.

359
00:16:08,868 --> 00:16:12,803
-VICTOIRE: I think it's right.
-Oh no. It is raw.

360
00:16:12,873 --> 00:16:14,806
My opinion, I think
you should put it back on.

361
00:16:14,874 --> 00:16:15,941
VICTOIRE: No, no, no.

362
00:16:16,009 --> 00:16:17,842
I'm just gonna let her do it.

363
00:16:17,911 --> 00:16:19,977
There's not a lot of time left.

364
00:16:20,046 --> 00:16:21,846
-Oh [bleep]!
-Oh, sorry.

365
00:16:21,915 --> 00:16:23,248
Okay. ----ing hell!

366
00:16:24,618 --> 00:16:26,918
PADMA:
You have five minutes, Chefs.

367
00:16:28,622 --> 00:16:30,188
Quick, quick, quick.

368
00:16:30,990 --> 00:16:32,257
Buddha?

369
00:16:32,325 --> 00:16:33,625
-Yeah.
-Let's start plate.

370
00:16:33,527 --> 00:16:35,193
Is the garnish should be on top?

371
00:16:35,261 --> 00:16:36,761
-The sauce in the middle?
-Yep.

372
00:16:36,830 --> 00:16:38,696
I think what he wants to do
is beautiful.

373
00:16:38,765 --> 00:16:40,498
No, no. Yep. Perfect.

374
00:16:40,567 --> 00:16:43,034
DAWN: Although I'm concerned
about the baby zucchini.

375
00:16:43,103 --> 00:16:45,637
I don't know if it adds
anything to the dish.

376
00:16:45,539 --> 00:16:47,138
[sizzling]

377
00:16:47,040 --> 00:16:48,773
-Beautiful, my dear.
-Yes.

378
00:16:52,813 --> 00:16:54,112
15 seconds. Quite badass.

379
00:16:54,180 --> 00:16:56,714
♪♪♪

380
00:16:56,783 --> 00:16:58,950
WOMAN: I'm shaking.
I'm shaking. Oh my God.

381
00:16:59,019 --> 00:17:03,688
♪♪♪

382
00:17:03,757 --> 00:17:06,791
PADMA: Time is up. Hands up.

383
00:17:06,860 --> 00:17:08,960
-Utensils down, please.
-SYLWIA: Nice.

384
00:17:14,466 --> 00:17:16,301
Sylwia and Buddha,
come on up please.

385
00:17:20,774 --> 00:17:23,308
-Thank you.
-Tell me about this dish.

386
00:17:23,376 --> 00:17:26,811
BUDDHA: It's a pan fried turbot
with potatoes and leak and dill.

387
00:17:26,880 --> 00:17:28,780
We actually made our own butter
from the cream.

388
00:17:30,116 --> 00:17:32,383
Yeah, this is like really
old school cooking.

389
00:17:32,452 --> 00:17:34,853
-Yes. But it's wonderful.
-I mean it's really flavorful.

390
00:17:34,788 --> 00:17:37,289
The fish was handled perfectly.
Really nice.

391
00:17:37,357 --> 00:17:39,324
-Thank you both.
-Thank you.

392
00:17:39,392 --> 00:17:42,227
-PADMA: Amar and Ali.
-Thank you.

393
00:17:42,295 --> 00:17:46,264
AMAR: We made a pan roasted
sea bass with a kimchi emulsion

394
00:17:46,332 --> 00:17:48,399
and like a roasted
eggplant baba ganoush.

395
00:17:48,468 --> 00:17:50,969
Why did you decide
to be teammates?

396
00:17:51,037 --> 00:17:52,837
We both have feta cheese
in our basket.

397
00:17:52,739 --> 00:17:54,772
PADMA: Great first showing.
Thank you, Chefs.

398
00:17:54,841 --> 00:17:56,908
-Ready?
-PADMA: Luciana and Gabri.

399
00:17:56,977 --> 00:17:58,609
Thank you.

400
00:17:58,678 --> 00:18:01,413
We made scallop aguachile
with raw chayote.

401
00:18:01,481 --> 00:18:04,816
LUCIANA: And the shot
of tomato lobster water.

402
00:18:04,884 --> 00:18:06,918
-Am I supposed to just drink it?
-Yeah, just drink it.

403
00:18:09,422 --> 00:18:11,489
PADMA:
It's very light and fresh.

404
00:18:11,557 --> 00:18:13,992
-Thank you.
-PADMA: Begoña and May, please.

405
00:18:15,962 --> 00:18:19,897
MAY: I made a pan seared
monkfish with zucchini wrapper

406
00:18:19,966 --> 00:18:21,565
and then she made
a Spanish style sauce.

407
00:18:21,635 --> 00:18:23,935
TOM C: A lot of
work for a very short time

408
00:18:24,004 --> 00:18:26,638
-and very nice dish.
-Thank you.

409
00:18:26,706 --> 00:18:28,540
Samuel and Tom,
come on up, please.

410
00:18:28,608 --> 00:18:30,342
-Hi, guys.
-Hello.

411
00:18:30,410 --> 00:18:32,176
You're-- You look happy.

412
00:18:32,045 --> 00:18:33,845
I'm actually really happy
to be back, to be honest.

413
00:18:33,913 --> 00:18:36,614
We made red cabbage juice,
poached salmon,

414
00:18:36,682 --> 00:18:39,684
red cabbage puree, cabbage ash
and pickled blueberries, onions.

415
00:18:39,753 --> 00:18:41,585
So this puree is just cabbage?

416
00:18:41,655 --> 00:18:43,921
Cabbage and a little
bit of red wine vinegar.

417
00:18:43,990 --> 00:18:45,256
Just to kick it.

418
00:18:45,325 --> 00:18:46,925
PADMA: Charbel and Dawn.

419
00:18:46,860 --> 00:18:48,960
Thank you.

420
00:18:49,028 --> 00:18:51,529
DAWN: Today we made a grilled
mackerel with grilled zucchini.

421
00:18:51,597 --> 00:18:54,098
And then on top of it,
like sauce vierge

422
00:18:54,167 --> 00:18:55,633
but with balsamic vinegar.

423
00:18:55,701 --> 00:18:56,935
Who cooked the zucchini?

424
00:18:58,071 --> 00:18:59,637
Thank you both.

425
00:18:59,706 --> 00:19:02,207
-Thank you.
-Sara and Dale, please come up.

426
00:19:02,142 --> 00:19:04,142
-Thank you.
-Thank you.

427
00:19:04,210 --> 00:19:08,079
SARA: So we have langoustines in
their own sauce with gremolata.

428
00:19:08,148 --> 00:19:10,148
The langoustines are just
barely cooked at all,

429
00:19:10,216 --> 00:19:12,116
which is fantastic.

430
00:19:12,185 --> 00:19:14,452
30 minutes to cook and get
this kind of flavor, good dish.

431
00:19:14,521 --> 00:19:15,920
Nice start.
This is-- this is great.

432
00:19:15,989 --> 00:19:17,755
I'm just loving this.

433
00:19:17,824 --> 00:19:20,325
PADMA: And finally, Nicole
and Victoire, please come up.

434
00:19:22,195 --> 00:19:23,961
-Hello?
-Hello.

435
00:19:24,030 --> 00:19:25,997
-Is this risotto?
-Yes.

436
00:19:26,065 --> 00:19:27,932
-In 30 minutes?
-Yes.

437
00:19:28,001 --> 00:19:29,601
PADMA: Okay.
Tell me about your dish.

438
00:19:29,669 --> 00:19:32,370
VICTOIRE: Cacio e pepe
risotto al dente.

439
00:19:32,438 --> 00:19:37,776
With pesto of mint
and poached oyster.

440
00:19:37,844 --> 00:19:39,210
-Thank you.
-Thank you.

441
00:19:41,847 --> 00:19:43,581
That was
a really impressive start.

442
00:19:43,649 --> 00:19:45,483
Well, you guys know
how this works.

443
00:19:45,419 --> 00:19:47,285
Let's get the bad news
out of the way.

444
00:19:50,056 --> 00:19:51,222
Charbel and Dawn.

445
00:19:53,159 --> 00:19:55,527
I'm sorry, but your mackerel

446
00:19:55,595 --> 00:19:57,862
just left something
to be desired.

447
00:19:57,731 --> 00:19:59,730
Yeah, I-- I think
the bigger problem was

448
00:19:59,799 --> 00:20:01,066
that the zucchini was just
completely under seasoned.

449
00:20:02,636 --> 00:20:05,936
Gail, who else had one of
our least favorite dishes today?

450
00:20:05,806 --> 00:20:07,639
GAIL: Samuel and Tom.

451
00:20:09,509 --> 00:20:12,076
Your salmon was cooked
absolutely beautifully,

452
00:20:12,145 --> 00:20:15,413
but the cabbage
around the plate felt

453
00:20:15,481 --> 00:20:17,549
a little bit gritty
in the emulsion.

454
00:20:19,352 --> 00:20:21,419
TOM C:
Victoire and Nicole.

455
00:20:21,487 --> 00:20:23,521
You know,
you called it al dente risotto.

456
00:20:23,589 --> 00:20:26,224
This I felt was just
a little too al dente.

457
00:20:27,760 --> 00:20:29,594
And now for some good news.

458
00:20:29,662 --> 00:20:31,262
♪♪♪

459
00:20:31,331 --> 00:20:32,897
Luciana and Gabri.

460
00:20:34,233 --> 00:20:36,800
That raw scallop
was spectacular.

461
00:20:36,670 --> 00:20:39,637
I loved all the raw vegetables
and the agua fresca.

462
00:20:39,705 --> 00:20:43,407
That beautiful little cup
of chilled tomato

463
00:20:43,476 --> 00:20:45,409
and coconut soup brought
the whole dish together.

464
00:20:45,278 --> 00:20:47,111
Thank you.

465
00:20:47,179 --> 00:20:48,680
PADMA: Tom, who had one
of our other favorites?

466
00:20:49,282 --> 00:20:50,548
Sylwia and Buddha.

467
00:20:52,085 --> 00:20:53,985
Listen, I love
the old school approach.

468
00:20:54,053 --> 00:20:56,087
Made your own butter. Made
your own butter from cream

469
00:20:55,922 --> 00:20:57,655
and that's just brilliant.

470
00:20:59,993 --> 00:21:02,994
Sara and Dale, you also had one
of our favorite dishes

471
00:21:03,062 --> 00:21:04,595
-of the day.
-Good job.

472
00:21:04,431 --> 00:21:07,064
I thought your sauce was
so rich and flavored

473
00:21:07,133 --> 00:21:09,733
and really complimented
that delicate langoustine.

474
00:21:09,803 --> 00:21:11,602
Thank you.

475
00:21:11,671 --> 00:21:13,505
All three of these dishes were
really, really good.

476
00:21:13,573 --> 00:21:15,506
But there was one
that I think that stood out.

477
00:21:15,575 --> 00:21:18,376
The fish was handled perfectly.
Sauce was really luscious.

478
00:21:18,444 --> 00:21:20,278
The winning dish today
belongs to...

479
00:21:22,415 --> 00:21:23,181
Dale and Sara.

480
00:21:23,249 --> 00:21:24,848
Yes!

481
00:21:24,718 --> 00:21:26,751
-[applause]
-DALE: Good job.

482
00:21:28,021 --> 00:21:29,787
PADMA:
Congratulations, Dale and Sara.

483
00:21:29,723 --> 00:21:33,691
You will have immunity in
the first Elimination Challenge.

484
00:21:34,528 --> 00:21:39,130
I mean, immunity in<i> Top Chef</i>
is like the holy grail.

485
00:21:40,200 --> 00:21:42,666
Immunity's great,
but winning that first challenge

486
00:21:42,536 --> 00:21:45,036
and letting everyone know
that you're there to compete,

487
00:21:45,104 --> 00:21:46,971
especially this one
being World All-Stars,

488
00:21:47,040 --> 00:21:48,740
it's just an awesome feeling.

489
00:21:50,376 --> 00:21:53,211
As World All-Stars,
we want you to do well.

490
00:21:54,180 --> 00:21:56,548
So, let's start with
something easy peasy.

491
00:22:01,721 --> 00:22:03,721
For your first
Elimination Challenge,

492
00:22:03,789 --> 00:22:07,392
we want you to create
a vegetable forward dish

493
00:22:08,127 --> 00:22:12,130
where the protein is used more
like a seasoning or an accent.

494
00:22:12,065 --> 00:22:14,398
TOM C: Vegetables are
where all our flavor comes from

495
00:22:14,467 --> 00:22:16,166
and more and more chefs
are really focusing

496
00:22:15,936 --> 00:22:17,702
so much on produce.

497
00:22:17,770 --> 00:22:20,204
BEGOÑA: I'm really happy
working with vegetables.

498
00:22:20,273 --> 00:22:22,773
In my restaurant in Valencia,

499
00:22:22,576 --> 00:22:25,676
the food that we do
is focus on vegetables.

500
00:22:25,579 --> 00:22:27,745
I'm really, really excited
for this challenge.

501
00:22:27,813 --> 00:22:30,347
PADMA: This is
an individual challenge.

502
00:22:30,417 --> 00:22:35,285
You'll each have £250
to shop at Whole Foods Market.

503
00:22:35,722 --> 00:22:39,891
Then tomorrow, you'll have
two hours to prep and cook

504
00:22:39,959 --> 00:22:41,993
at the Royal
Botanic Gardens, Kew.

505
00:22:41,928 --> 00:22:44,796
A UNESCO World Heritage site.

506
00:22:44,864 --> 00:22:46,463
Nice.

507
00:22:46,533 --> 00:22:48,099
You'll be serving
a distinguished table

508
00:22:47,934 --> 00:22:49,601
of chefs from
the United Kingdom.

509
00:22:50,169 --> 00:22:52,770
And your first guest judge
of the season

510
00:22:52,606 --> 00:22:54,806
will be Michelin starred chef

511
00:22:54,874 --> 00:22:58,842
and Officer of the Order
of the British Empire,

512
00:22:58,612 --> 00:23:01,112
Angela Hartnett.

513
00:23:01,180 --> 00:23:04,382
Oh, wow. I'm so excited.
I love her cuisine.

514
00:23:04,450 --> 00:23:07,618
I have seen her many times
in events here in London,

515
00:23:07,687 --> 00:23:10,187
but I never had the opportunity
to cook for her.

516
00:23:09,990 --> 00:23:11,789
PADMA: All right, chefs.

517
00:23:11,857 --> 00:23:13,658
Good luck.
We'll see you tomorrow.

518
00:23:13,726 --> 00:23:15,326
ALL: Thank you.

519
00:23:15,228 --> 00:23:17,261
♪♪♪

520
00:23:17,330 --> 00:23:19,197
MAN: Let's go shopping.

521
00:23:28,108 --> 00:23:29,807
[cheers]

522
00:23:29,875 --> 00:23:31,542
Watch out. Watch out.
I don't have a driver's license.

523
00:23:32,245 --> 00:23:33,411
WOMAN: Oh, this is mine.

524
00:23:37,984 --> 00:23:39,651
SAMUEL: In<i> Top Chef France,</i>

525
00:23:42,221 --> 00:23:45,189
So, for me it's the first time
going shopping to Whole Foods.

526
00:23:47,260 --> 00:23:49,059
Wow, carrots.

527
00:23:49,129 --> 00:23:50,861
Everyone is running
to the vegetable,

528
00:23:50,764 --> 00:23:52,563
so I go straight away
to the seafood.

529
00:23:52,632 --> 00:23:54,198
Do you have prawns here?

530
00:23:57,103 --> 00:23:58,403
What are these?

531
00:24:01,875 --> 00:24:03,907
...because I don't want
to cook too much tomorrow.

532
00:24:03,977 --> 00:24:05,676
It's gonna be a big mess.

533
00:24:05,512 --> 00:24:08,746
GABRI: I'm gonna get
inspired by mextlapique,

534
00:24:08,815 --> 00:24:10,514
which is like a tamal.

535
00:24:10,583 --> 00:24:13,150
-Do you have corn?
-No. Oh.

536
00:24:13,053 --> 00:24:17,789
I cannot find the exactly same
ingredients for the mextlapique,

537
00:24:17,857 --> 00:24:19,457
so I need to replace them.

538
00:24:19,525 --> 00:24:21,292
All right. Let's see.

539
00:24:21,194 --> 00:24:23,795
Oh, beautiful.
I'm going to make it work.

540
00:24:23,863 --> 00:24:25,730
I mean,
that's why I'm here, right?

541
00:24:27,066 --> 00:24:28,532
I'm not gonna use
really the chicken,

542
00:24:28,601 --> 00:24:29,634
I am just gonna use...

543
00:24:30,736 --> 00:24:32,436
...to make the dish pop.

544
00:24:33,072 --> 00:24:35,172
-BUDDHA: This is my trolley.
-AMAR: Oh, sh--. Here.

545
00:24:35,708 --> 00:24:38,041
-Then where's my cart?
-Ten minutes left.

546
00:24:37,911 --> 00:24:39,777
Honey, honey, where are you?

547
00:24:39,845 --> 00:24:41,212
DAWN: What the [bleep]
am I making for this?

548
00:24:41,280 --> 00:24:43,081
What the [bleep]?
I immediately start

549
00:24:43,149 --> 00:24:45,949
to struggle with what
I'm gonna make. [sighs]

550
00:24:46,019 --> 00:24:48,353
The last creative block
I had actually was,

551
00:24:48,421 --> 00:24:51,655
you know, in the finale
of<i> Top Chef</i> season 18.

552
00:24:51,524 --> 00:24:54,158
-Do you have lobsters?
-MAN: Lobster tails.

553
00:24:54,227 --> 00:24:56,494
I'm gonna be patient
and allow the ideas to come.

554
00:24:56,562 --> 00:24:59,296
Choosing ingredients
that also can be manipulated

555
00:24:59,365 --> 00:25:01,465
in different way if I need
to change the dish slightly.

556
00:25:01,534 --> 00:25:04,402
I got the flour,
so I have multiple options.

557
00:25:04,470 --> 00:25:06,003
ALI:
Charbel, what are you up to?

558
00:25:05,905 --> 00:25:08,105
Bro, I'm making
a dish outta onion.

559
00:25:08,008 --> 00:25:09,873
-Onion.
-CHARBEL: Just onion.

560
00:25:09,943 --> 00:25:12,576
My strategy in my season
was play it safe

561
00:25:12,645 --> 00:25:14,612
in the beginning
and go crazy in the end,

562
00:25:14,514 --> 00:25:18,249
but after I saw the level
of chefs in the Quickfire,

563
00:25:18,317 --> 00:25:21,118
I had a feeling I had
to take risk from day one.

564
00:25:21,021 --> 00:25:23,121
NICOLE: Okay, we got some
onion hogs in the house here.

565
00:25:23,189 --> 00:25:26,457
CHARBEL: My plan is to make
the onion the star of the dish.

566
00:25:26,526 --> 00:25:28,659
It is a very risky dish,

567
00:25:28,728 --> 00:25:30,928
but if you're comfortable,
that's where you start losing.

568
00:25:30,764 --> 00:25:32,030
Where you working now?

569
00:25:34,667 --> 00:25:36,801
Oh, wow. I'm still 25.

570
00:25:36,869 --> 00:25:39,303
I'll start being comfortable
maybe at 45.

571
00:25:40,740 --> 00:25:42,272
NICOLE:
I'm getting very hangry.

572
00:25:42,342 --> 00:25:44,308
I'm gonna eat this
green vegetable soon.

573
00:25:44,177 --> 00:25:45,943
-AMAR: All right,<i> vámonos.</i>
-BUDDHA: All right, let's do it.

574
00:25:55,255 --> 00:25:57,821
TOM G: It's our first night
on<i> Top Chef</i>

575
00:25:57,891 --> 00:25:59,657
and it's far away from
all Top Chefs back home.

576
00:26:02,595 --> 00:26:04,128
This is a complete
different ball game.

577
00:26:04,197 --> 00:26:05,630
Yes, it's painful.

578
00:26:07,433 --> 00:26:10,834
...who cares? I gonna cook with
people from around the world

579
00:26:10,904 --> 00:26:13,671
just as nerdy as me
about food or better.

580
00:26:13,739 --> 00:26:15,606
[laughs]
That's-- that's awesome.

581
00:26:15,675 --> 00:26:17,942
It excites me a lot, to be
honest. Let's cook some food.

582
00:26:21,147 --> 00:26:23,547
♪♪♪

583
00:26:23,616 --> 00:26:26,050
-WOMAN: Good morning.
-BOTH: Hello.

584
00:26:26,119 --> 00:26:27,785
AMAR:
This is the London that I know.

585
00:26:27,853 --> 00:26:30,087
Cloudy, raining.
This is a fun group though.

586
00:26:30,156 --> 00:26:32,089
-Yeah.
-AMAR: Sylwia's hilarious,

587
00:26:32,158 --> 00:26:34,192
but she is crazy fun.

588
00:26:41,266 --> 00:26:42,567
So,<i> Top Chef.</i>

589
00:26:43,336 --> 00:26:44,768
-[laughs] Yeah. Cool.
-And that's it.

590
00:26:44,837 --> 00:26:47,038
Okay. I'm just going
to<i> Love Island.</i>

591
00:26:47,106 --> 00:26:49,040
[laughs]

592
00:26:55,080 --> 00:26:58,950
We are in the middle of nowhere
without a lot of space.

593
00:26:59,018 --> 00:27:01,752
I feel a lot of pressure.
I want to show

594
00:27:01,521 --> 00:27:04,155
so many techniques of different
vegetable texture.

595
00:27:04,223 --> 00:27:07,892
Well, we'll try to reproduce
a little garden on the plate.

596
00:27:09,361 --> 00:27:11,895
-Okay. I know.
-All right, guys, let's push.

597
00:27:11,965 --> 00:27:14,565
-Let's do it. Sara.
-I hope I don't go home.

598
00:27:14,634 --> 00:27:16,100
MAN: Thank you
for rubbing it in, huh?

599
00:27:16,169 --> 00:27:17,668
Yeah.

600
00:27:17,737 --> 00:27:20,137
So I'm gonna do a little
southern pot liquor.

601
00:27:20,206 --> 00:27:21,538
Serve it with cover crops.

602
00:27:21,607 --> 00:27:23,040
A cover crop is something

603
00:27:23,108 --> 00:27:24,609
that a good farmer plants

604
00:27:24,677 --> 00:27:27,911
in the off season
to keep the soil healthy.

605
00:27:27,981 --> 00:27:30,848
This is how I explained it
to my three-year-old daughter.

606
00:27:30,916 --> 00:27:32,783
This is a play
on the dish that made me

607
00:27:32,852 --> 00:27:34,785
fall in love with my husband.

608
00:27:34,854 --> 00:27:37,721
We fell in love over a romantic
conversation about kohlrabi.

609
00:27:37,790 --> 00:27:40,458
-It's very sexy.
-[laughing]

610
00:27:40,526 --> 00:27:41,859
Dawn, what you got going on?

611
00:27:41,927 --> 00:27:43,527
DAWN: A whole lot.

612
00:27:43,596 --> 00:27:44,896
A west Indian style patty,

613
00:27:44,964 --> 00:27:46,330
with onion,
squash and lobster.

614
00:27:46,266 --> 00:27:47,999
It is like a pastry.

615
00:27:48,067 --> 00:27:49,333
I just created the dish

616
00:27:49,402 --> 00:27:50,668
out of everything
that I picked up.

617
00:27:50,736 --> 00:27:52,769
I need to have this dough done.

618
00:27:52,839 --> 00:27:56,440
I make these patties often,
so I know that this dish works.

619
00:27:56,509 --> 00:27:59,043
I just wanna knock
this dust off real quick.

620
00:28:00,513 --> 00:28:02,480
I love carrots.
I think carrots is one

621
00:28:02,315 --> 00:28:03,714
of the most
underrated vegetable.

622
00:28:03,783 --> 00:28:04,882
I'm making
a carrot mousse...

623
00:28:06,051 --> 00:28:07,818
...it looks like a carrot,
it tastes like a carrot,

624
00:28:07,887 --> 00:28:09,820
-but it's just not a carrot.
-So you're making carrots

625
00:28:09,889 --> 00:28:11,689
that don't look like carrots.
Is that what you're saying?

626
00:28:11,757 --> 00:28:14,291
TOM G: You know, cook something
for Padma, Tom and Gail,

627
00:28:14,359 --> 00:28:15,659
you need to come up
with something,

628
00:28:15,728 --> 00:28:17,060
hopefully they never saw.

629
00:28:17,130 --> 00:28:18,595
You're trying to be cool,
but actually,

630
00:28:18,498 --> 00:28:19,797
I just try to not cry.

631
00:28:19,865 --> 00:28:21,598
Try to be cool.

632
00:28:21,667 --> 00:28:23,734
The kitchen is 600 degrees.

633
00:28:26,305 --> 00:28:27,637
MAN: Oh, we got fire!

634
00:28:27,507 --> 00:28:29,240
What are you doing, Amar?

635
00:28:29,308 --> 00:28:30,574
AMAR. A bunch of
different vegetables,

636
00:28:30,643 --> 00:28:32,175
serve it with seared scallops.

637
00:28:32,245 --> 00:28:33,544
It is hot.

638
00:28:33,612 --> 00:28:34,779
Whoo!

639
00:28:37,082 --> 00:28:38,416
Ali, you feel good?

640
00:28:38,251 --> 00:28:40,017
ALI: Yeah. Yeah. All good.

641
00:28:40,085 --> 00:28:41,619
My dish is inspired
from cauliflower steak.

642
00:28:41,687 --> 00:28:43,487
It's gonna go
with the fish and licorice.

643
00:28:43,556 --> 00:28:44,821
This need some salt.

644
00:28:44,891 --> 00:28:46,390
I have never heard the words,

645
00:28:46,458 --> 00:28:47,825
"Pack your knives and go home."

646
00:28:47,993 --> 00:28:49,493
To go home in the first round,

647
00:28:49,562 --> 00:28:52,163
I can't imagine
how bad that would feel.

648
00:28:53,499 --> 00:28:54,732
VICTOIRE: Behind.

649
00:28:54,667 --> 00:28:58,135
♪♪♪

650
00:29:01,040 --> 00:29:02,673
-MAY: It's good.
-My sauce is perfect.

651
00:29:02,742 --> 00:29:05,176
-MAY: Yeah, really? Let's see.
-[laughs]

652
00:29:05,244 --> 00:29:08,178
CHARBEL: I'm making a whole
vegetarian dish out of onion,

653
00:29:08,247 --> 00:29:10,581
and I wanted the chicken jus
to be like a condiment.

654
00:29:10,650 --> 00:29:14,285
Charbel is just making
some onions and chicken jus.

655
00:29:14,353 --> 00:29:16,787
I mean,
that's very ballsy to do,

656
00:29:16,856 --> 00:29:19,323
but<i> Top Chef</i> is all
about taking risk, right?

657
00:29:19,392 --> 00:29:22,659
Onion is always like forgotten
or used as a base,

658
00:29:22,728 --> 00:29:24,495
so I wanted to make it the star.

659
00:29:24,397 --> 00:29:25,663
Whoo!

660
00:29:26,265 --> 00:29:27,964
One hour, you guys.

661
00:29:28,034 --> 00:29:29,533
MAN: One hour!

662
00:29:29,602 --> 00:29:32,236
This is so much work.
It's a ----ing vegetable.

663
00:29:32,304 --> 00:29:34,371
BEGOÑA: Hey, don't say
it's a ----ing vegetable.

664
00:29:34,440 --> 00:29:36,440
Vegetables are my lovers.

665
00:29:36,508 --> 00:29:38,441
[laughs]

666
00:29:38,511 --> 00:29:40,511
My butternut squash is like,

667
00:29:40,579 --> 00:29:42,913
in your mind you are
eating a pasta dish...

668
00:29:44,016 --> 00:29:45,382
I love your name.

669
00:29:45,451 --> 00:29:47,184
-Amar,<i> amor.</i>
<i> -Amor, amor.</i>

670
00:29:48,121 --> 00:29:49,620
MAN: Samuel, what's Up?

671
00:29:49,689 --> 00:29:51,422
I got inspired by
the garden where we are.

672
00:29:51,857 --> 00:29:53,390
I'm really rushing right now,

673
00:29:53,659 --> 00:29:55,292
trying to show
off so many techniques.

674
00:29:55,928 --> 00:29:58,061
Grilled squash,
and a squash puree.

675
00:29:58,131 --> 00:30:00,430
Red onions,
and beetroot pickles.

676
00:30:01,133 --> 00:30:03,667
I'm cooking the carrots
in their own juice

677
00:30:03,736 --> 00:30:06,837
and I smash the prawn
to make a carpaccio.

678
00:30:09,075 --> 00:30:11,409
This challenge, it's pushing me.

679
00:30:11,477 --> 00:30:12,943
Chef, coming through.

680
00:30:13,012 --> 00:30:14,111
MAN: 45!

681
00:30:14,179 --> 00:30:15,379
WOMAN:<i> Oui,</i> chef!

682
00:30:17,183 --> 00:30:18,949
Dale, what are you doing today?

683
00:30:18,785 --> 00:30:20,984
Sweet and sour eggplant
with some lamb.

684
00:30:21,053 --> 00:30:22,753
Lamb? How are you
gonna build the lamb

685
00:30:22,821 --> 00:30:23,888
into a vegetarian dish?

686
00:30:23,956 --> 00:30:25,288
Well, it's not
a vegetarian dish.

687
00:30:25,358 --> 00:30:26,857
[laughs]

688
00:30:26,926 --> 00:30:28,458
It's a vegetable dish
with some lamb.

689
00:30:28,528 --> 00:30:30,193
WOMAN: It looks very colorful,
the leaves.

690
00:30:30,263 --> 00:30:33,997
Yeah. I'm doing mextlapique,
which is like a tamale.

691
00:30:34,066 --> 00:30:36,033
I'm gonna make
black truffle beans puree

692
00:30:36,101 --> 00:30:38,836
with confit avocado,
rainbow chard

693
00:30:38,738 --> 00:30:40,270
and a chicken emulsion.

694
00:30:40,339 --> 00:30:41,605
All right, now the chicken.

695
00:30:41,674 --> 00:30:42,973
It's a lot of work.

696
00:30:43,042 --> 00:30:44,708
Whole chicken.

697
00:30:44,577 --> 00:30:46,610
That in my season
of<i> Top Chef Mexico--</i>

698
00:30:46,679 --> 00:30:48,278
Coming. Coming. Thank you.

699
00:30:48,347 --> 00:30:50,247
I'm known for going crazy
in the kitchen.

700
00:30:50,316 --> 00:30:52,650
I mean, I'm really, really fast.

701
00:30:52,718 --> 00:30:53,984
Perfect.

702
00:30:54,053 --> 00:30:56,287
And hopefully, not that messy.

703
00:30:57,690 --> 00:30:59,256
Oh, [bleep]. [bleep].

704
00:30:59,324 --> 00:31:00,958
MAN: 30 minutes, chefs.

705
00:31:01,026 --> 00:31:02,960
Sh--.

706
00:31:03,028 --> 00:31:05,062
TOM G: I want to make that
mousse into a carrot shape,

707
00:31:05,130 --> 00:31:06,664
but the kitchen was way too hot.

708
00:31:06,732 --> 00:31:08,499
Not working.

709
00:31:08,567 --> 00:31:10,768
I put it in the freezer
and just pray that it works.

710
00:31:13,138 --> 00:31:14,438
DAWN: It's me.

711
00:31:14,507 --> 00:31:16,106
Move it so I can move this.

712
00:31:16,008 --> 00:31:17,274
-All right.
-All right, thank you.

713
00:31:17,710 --> 00:31:19,510
[bleep], ----ing [bleep].

714
00:31:19,345 --> 00:31:20,911
-You okay?
-GABRI: No.

715
00:31:20,980 --> 00:31:24,681
Oh, my God. I spill water
in Dawn's dish.

716
00:31:24,750 --> 00:31:26,083
What's wrong?

717
00:31:26,151 --> 00:31:28,151
-Oh, my-- What the [bleep]!
-Sorry.

718
00:31:28,221 --> 00:31:29,786
Sorry. So sorry.

719
00:31:29,855 --> 00:31:31,622
No! [bleep]

720
00:31:36,128 --> 00:31:38,395
-DAWN: Oh, my--
-GABRI: Sorry. So sorry.

721
00:31:38,231 --> 00:31:39,730
No, [bleep].

722
00:31:39,798 --> 00:31:40,965
GABRI: It was my fault.

723
00:31:41,901 --> 00:31:43,100
I'm pissed off.

724
00:31:46,372 --> 00:31:47,838
I'm drying the vegetables out.

725
00:31:47,907 --> 00:31:50,040
Dude, and you put out
my fire too. Everything.

726
00:31:50,109 --> 00:31:51,675
Yeah, I have it,
I'll turn it right off.

727
00:31:51,544 --> 00:31:53,477
DAWN: And then
adding coconut milk in hopes

728
00:31:53,546 --> 00:31:55,479
to bring back up
some sort of flavor.

729
00:31:55,548 --> 00:31:56,847
Sorry, Dawn. Sorry.

730
00:31:56,916 --> 00:31:58,449
I have to make this happen.

731
00:31:58,517 --> 00:32:00,350
I didn't come all
this way to be sent home.

732
00:32:00,419 --> 00:32:02,319
BUDDHA: Oh, I'll keep
an eye on this, all right?

733
00:32:02,188 --> 00:32:03,620
DAWN: Thank you. Oh, sh--.

734
00:32:03,689 --> 00:32:06,056
♪♪♪

735
00:32:17,369 --> 00:32:18,636
PADMA: Wow!

736
00:32:21,240 --> 00:32:23,506
Thank you for
allowing us to be here.

737
00:32:23,576 --> 00:32:24,942
It's beautiful.

738
00:32:25,010 --> 00:32:26,276
It's a really
inspiring place to work.

739
00:32:26,345 --> 00:32:27,911
TOM C: It's very zen-like.

740
00:32:27,980 --> 00:32:29,312
-GAIL: Yeah. I'll move in.
-[laughs]

741
00:32:29,182 --> 00:32:31,648
Welcome to
the first meal of season 20.

742
00:32:31,717 --> 00:32:34,285
We have 16 winners and finalists

743
00:32:34,353 --> 00:32:36,086
from all over the world

744
00:32:36,155 --> 00:32:38,055
who are super excited
to cook for us today.

745
00:32:38,123 --> 00:32:40,057
-MAN: Two minutes, guys.
-WOMAN:<i> Oui!</i>

746
00:32:40,125 --> 00:32:43,594
SARA: First challenge,
what? All-stars.

747
00:32:43,662 --> 00:32:45,161
Ah!

748
00:32:45,665 --> 00:32:47,498
TOM G: I put everything
on my plate

749
00:32:47,566 --> 00:32:49,500
and I just have the mousse
left in the freezer.

750
00:32:51,404 --> 00:32:53,503
It actually bloody set.

751
00:32:53,573 --> 00:32:56,540
It doesn't look like a carrot,
but it actually tastes amazing.

752
00:32:56,609 --> 00:32:59,210
I make a canal, I put it
on my dish and hope it's enough.

753
00:32:59,945 --> 00:33:02,046
MAN: Everything tastes
exactly the way I want it.

754
00:33:03,448 --> 00:33:04,815
[alarm beeps]

755
00:33:04,883 --> 00:33:06,116
SARA: Whoo!

756
00:33:06,185 --> 00:33:07,852
Sara, let's go!

757
00:33:10,723 --> 00:33:11,822
TOM C: Nice.

758
00:33:12,691 --> 00:33:14,457
-PADMA: Hi, everybody.
-ALL: Hello.

759
00:33:14,527 --> 00:33:15,792
Let's start with you, Sara.

760
00:33:15,861 --> 00:33:17,228
What did you make for us?

761
00:33:17,296 --> 00:33:18,929
SARA: Cover crops
with pot liquor,

762
00:33:18,998 --> 00:33:20,931
smoked pork and cornbread.

763
00:33:21,000 --> 00:33:22,465
There's a little bacon fat

764
00:33:22,535 --> 00:33:24,368
in the cornbread
and the pot liquor.

765
00:33:24,436 --> 00:33:26,403
-PADMA: Sylwia?
-I made like a sandwich

766
00:33:26,472 --> 00:33:28,672
with the beetroot
and goat cheese

767
00:33:28,741 --> 00:33:31,742
with kohlrabi reduction
and bacon to make a sauce.

768
00:33:31,810 --> 00:33:33,410
PADMA: Amar, what did you make?

769
00:33:33,478 --> 00:33:35,145
AMAR: I did an assortment
of different vegetables,

770
00:33:35,213 --> 00:33:36,813
so glazed and pickle,

771
00:33:36,882 --> 00:33:39,349
romesco sauce,
seared scallop, and an herb oil.

772
00:33:39,085 --> 00:33:40,984
PADMA: Tom,
tell us what you made.

773
00:33:41,053 --> 00:33:42,720
TOM G: I made all kind
of variations of carrots.

774
00:33:42,655 --> 00:33:44,321
Blistered carrot,
carrot chutney,

775
00:33:44,123 --> 00:33:45,656
carrot glaze and carrot mousse.

776
00:33:45,724 --> 00:33:47,791
Then, I made bone marrow dust.

777
00:33:47,860 --> 00:33:50,461
For me as an Indian, I think
your green chutney is very good.

778
00:33:50,529 --> 00:33:51,828
Thank you so much.

779
00:33:51,897 --> 00:33:53,330
PADMA:
Thank you very much, chefs.

780
00:33:53,398 --> 00:33:55,198
TOM G: Oh, it's not bad.
It's a good start.

781
00:33:55,267 --> 00:33:57,033
SARA: Well done, you guys.

782
00:33:57,103 --> 00:33:58,635
Mm. I wish we had this
challenge every challenge.

783
00:33:58,704 --> 00:34:00,537
-[laughs]
-GAIL: I know.

784
00:34:00,605 --> 00:34:02,605
GAIL: Tom's dish,
my first bite was a little sweet

785
00:34:02,675 --> 00:34:04,274
and then my next bite
was quite bitter

786
00:34:04,343 --> 00:34:06,042
-and I loved that.
-Yeah.

787
00:34:06,112 --> 00:34:08,112
BRETT: Tom's carrot
fit the brief perfectly

788
00:34:08,180 --> 00:34:10,046
about using
vegetable forward and--

789
00:34:10,116 --> 00:34:12,048
and meat as a supporting actor.

790
00:34:12,117 --> 00:34:14,918
They said a good things,
so I'm not sure what that means.

791
00:34:14,787 --> 00:34:16,787
PADMA: What did you
think of the beetroot dish?

792
00:34:16,855 --> 00:34:20,157
Sylwia, I thought really cooked
all the vegetables perfectly.

793
00:34:20,225 --> 00:34:21,425
MAN: I liked the sauce.

794
00:34:21,927 --> 00:34:24,428
Wasn't truly a fan
of the little sandwiching.

795
00:34:24,496 --> 00:34:25,929
MAN: This is so red.

796
00:34:25,998 --> 00:34:27,664
My face is red too, yeah?

797
00:34:27,733 --> 00:34:29,632
PADMA: Vineet, what
did you think of Sara's dish?

798
00:34:29,702 --> 00:34:30,801
VINEET:
Nice balance of flavors on it.

799
00:34:30,869 --> 00:34:32,569
Had a little sweetness.

800
00:34:32,638 --> 00:34:34,571
Visually, I think it
was a little unappetizing.

801
00:34:34,640 --> 00:34:36,439
It's just that the sauce
is a little murky looking.

802
00:34:36,509 --> 00:34:38,575
The pot liquor is something
you'd find in the south.

803
00:34:38,644 --> 00:34:40,977
GAIL: It's lovely, but
it is not known to be pretty.

804
00:34:41,046 --> 00:34:42,613
Very delicately put there.

805
00:34:42,681 --> 00:34:44,648
I'm ready for wine, maybe?

806
00:34:44,717 --> 00:34:46,116
TOM C: I thought
everyone really focused

807
00:34:46,184 --> 00:34:47,818
on the challenge
except the Amar.

808
00:34:47,886 --> 00:34:49,820
We actually told them to
put veg on the center plate

809
00:34:49,888 --> 00:34:51,554
and the scallop comes
out in the center plate.

810
00:34:51,624 --> 00:34:52,989
That said,
these vegetables are probably

811
00:34:53,058 --> 00:34:54,458
cooked better
than anybody else's.

812
00:34:54,526 --> 00:34:56,326
-It's done. It's done.
-Good start.

813
00:34:56,395 --> 00:34:57,594
-MAN: Very good start.
-GAIL: Very nice.

814
00:34:58,397 --> 00:34:59,896
BUDDHA: All right,
Dawn, we're evaporated.

815
00:34:59,965 --> 00:35:01,231
-DAWN: Thank you.
-GABRI: I'm so sorry.

816
00:35:01,133 --> 00:35:02,666
DAWN: I'm not mad at you.

817
00:35:02,468 --> 00:35:03,900
I'm just very bad with time.

818
00:35:03,803 --> 00:35:05,468
I'm moving forward.

819
00:35:05,237 --> 00:35:06,837
Anyone seen a pastry brush?

820
00:35:06,905 --> 00:35:08,205
But, it's so hot in here,

821
00:35:08,273 --> 00:35:09,940
when I'm closing my patties,

822
00:35:10,008 --> 00:35:11,842
the dough is like
melting in my hands.

823
00:35:11,910 --> 00:35:13,610
I hate this so much.

824
00:35:13,679 --> 00:35:15,179
MAN: Chefs, five minutes.

825
00:35:16,182 --> 00:35:19,883
I'm just making the puree flat
so I can put the onion on.

826
00:35:20,953 --> 00:35:22,619
I see Ali plating his dishes.

827
00:35:22,688 --> 00:35:24,154
"Oh, my God!
This dish look good."

828
00:35:26,158 --> 00:35:27,624
I want to have
elements of surprise

829
00:35:27,693 --> 00:35:29,660
so I'm stuffing
each layer of the onion

830
00:35:29,728 --> 00:35:31,095
with some onion puree.

831
00:35:31,163 --> 00:35:32,296
BUDDHA: 30 seconds.

832
00:35:35,201 --> 00:35:37,634
[alarm beeps]

833
00:35:37,702 --> 00:35:39,403
ANGELA: And what happens
when they grow so high?

834
00:35:39,471 --> 00:35:41,805
In some of our other houses,
the guys that go to the top

835
00:35:41,873 --> 00:35:44,641
have actually broken through
the glass into the free world.

836
00:35:44,710 --> 00:35:47,878
-ANGELA: Go!
-Exactly.

837
00:35:47,946 --> 00:35:50,080
WOMAN: Oh, wow. Very pretty.

838
00:35:50,148 --> 00:35:52,115
PADMA: Hello, gentlemen.
Let's start with you, Ali.

839
00:35:52,184 --> 00:35:54,117
ALI: Today, I have made
pan-seared sea bass.

840
00:35:54,186 --> 00:35:56,253
Different textures
of cauliflower and techniques.

841
00:35:56,321 --> 00:35:58,154
Cauliflower puree with licorice,

842
00:35:58,223 --> 00:36:00,356
pickled cauliflower
and cauliflower couscous.

843
00:36:00,959 --> 00:36:02,726
-PADMA: Charbel?
-CHARBEL: I wanted to use

844
00:36:02,528 --> 00:36:04,461
the onion as a star of the dish.

845
00:36:04,529 --> 00:36:07,030
I roasted and then I also
did onion puree in the bottom,

846
00:36:07,099 --> 00:36:09,666
chicken jus on
the side and sumac tuile.

847
00:36:09,735 --> 00:36:11,402
PADMA: Dale,
what did you make for us?

848
00:36:11,470 --> 00:36:14,337
Roasted and pureed eggplant
with a little tomato relish,

849
00:36:14,406 --> 00:36:15,972
stewed peppers
with [indistinct] lamb.

850
00:36:16,041 --> 00:36:18,108
-PADMA: Buddha?
-BUDDHA: I did a eggplant

851
00:36:18,176 --> 00:36:19,609
with shrimp and shiitake,

852
00:36:19,678 --> 00:36:21,778
silken tofu,
pickled purple kohlrabi.

853
00:36:21,847 --> 00:36:23,480
I wanted to
keep it more Japanese.

854
00:36:23,549 --> 00:36:25,181
-PADMA: Thank you, chefs.
-ALL: Thank you.

855
00:36:25,251 --> 00:36:26,550
-MAN: Good job, guys.
-BUDDHA: Well done, guys.

856
00:36:27,720 --> 00:36:29,219
Mm.

857
00:36:29,288 --> 00:36:30,587
What did you
think about Ali's dish?

858
00:36:30,655 --> 00:36:32,055
ADAM: The little roasted piece

859
00:36:32,124 --> 00:36:33,490
of cauliflower
was just delicious.

860
00:36:33,558 --> 00:36:34,825
It didn't really
need the fish two-for.

861
00:36:34,893 --> 00:36:36,659
What is that there for?

862
00:36:36,529 --> 00:36:38,328
HELENA: It's scary to
take meat off the plate

863
00:36:38,164 --> 00:36:39,730
if you are used
to cooking with it.

864
00:36:39,798 --> 00:36:41,432
ANGELA:
I felt it was a safe dish.

865
00:36:41,500 --> 00:36:43,500
Charbel's dish was much braver.

866
00:36:44,336 --> 00:36:47,470
VINEET: Simple ingredients
done technically perfectly.

867
00:36:47,540 --> 00:36:49,672
TOM: I also love the fact
that he took a humble onion

868
00:36:49,742 --> 00:36:51,975
and just, you know,
raised it up to-- to that level.

869
00:36:52,044 --> 00:36:54,444
MAN: I quite like that
he had a budget of £250

870
00:36:54,513 --> 00:36:56,346
and-- and spent £2.50.

871
00:36:56,414 --> 00:36:57,748
[laughs]

872
00:36:58,484 --> 00:36:59,783
ALI: Yeah?

873
00:37:00,418 --> 00:37:02,720
VINEET: Dale was good.
Aubergine was cooked perfectly.

874
00:37:02,788 --> 00:37:04,321
Nice and fleshy.

875
00:37:04,389 --> 00:37:06,390
I don't think that
Dale needed the lamb.

876
00:37:06,325 --> 00:37:07,958
Yeah, I think
it went pretty good.

877
00:37:08,026 --> 00:37:09,426
You know,
it's hard to read their faces.

878
00:37:09,494 --> 00:37:11,361
I appreciate how subtle

879
00:37:11,430 --> 00:37:13,063
the flavors
of Buddha's dish are.

880
00:37:13,131 --> 00:37:14,697
It's poached in dashi

881
00:37:14,767 --> 00:37:16,633
and so it sucks in
the flavor of the broth.

882
00:37:16,702 --> 00:37:18,167
-Yeah.
-BUDDHA: Brett Graham's

883
00:37:18,237 --> 00:37:19,669
out there, an Australian

884
00:37:19,738 --> 00:37:21,471
with two
Michelin stars in London.

885
00:37:21,307 --> 00:37:23,474
One of my idols. Makes me
realize why I did it again.

886
00:37:23,542 --> 00:37:24,975
ADAM: Everything is really good.

887
00:37:25,043 --> 00:37:26,442
Just trying to
pick faults of one...

888
00:37:26,512 --> 00:37:28,111
Tiny, tiny faults.
That's the issue.

889
00:37:28,180 --> 00:37:30,180
PADMA: Usually it starts
a couple of weeks in.

890
00:37:30,249 --> 00:37:32,048
This time, it's starting
right off the bat.

891
00:37:32,117 --> 00:37:33,884
Coming through.

892
00:37:33,952 --> 00:37:35,552
LUCIANA: Oh, you used the flour,
the cassava flour?

893
00:37:35,620 --> 00:37:36,887
-Yes.
-Oh, lovely.

894
00:37:36,955 --> 00:37:38,789
I'm using cassava also.

895
00:37:38,857 --> 00:37:40,824
VICTOIRE: When I was younger,
I eat it always times.

896
00:37:40,893 --> 00:37:43,626
It's our national vegetable.

897
00:37:43,696 --> 00:37:45,162
Which is fantastic.

898
00:37:45,230 --> 00:37:46,863
Jesus Christ!
I'm sweating like hell.

899
00:37:46,932 --> 00:37:48,799
This dish is
a representation of what I am

900
00:37:48,867 --> 00:37:51,334
like a chef, but also
what I am like a person.

901
00:37:51,403 --> 00:37:53,337
-DAWN: One minute.
-BEGOÑA: One minute, yeah.

902
00:37:53,405 --> 00:37:55,405
You like it or you hate it.

903
00:37:55,474 --> 00:37:56,507
There's nothing in the middle.

904
00:37:57,543 --> 00:37:58,875
Just need to finish.

905
00:37:58,944 --> 00:38:02,546
♪♪♪

906
00:38:02,614 --> 00:38:04,681
[alarm beeps]

907
00:38:07,620 --> 00:38:09,352
PADMA: This looks lovely.

908
00:38:09,221 --> 00:38:10,753
MAN: Mm. Very colorful.

909
00:38:10,823 --> 00:38:12,789
-Yes.
-[laughs]

910
00:38:12,625 --> 00:38:14,490
-MAN: Thank you.
-WOMAN: Thank you.

911
00:38:14,560 --> 00:38:16,927
Hi, everybody. Begoña,
what did you make for us?

912
00:38:18,764 --> 00:38:22,299
...with duxelles
and cream made from raw milk.

913
00:38:22,768 --> 00:38:25,068
-PADMA: May?
-So, I call it garden salad.

914
00:38:25,137 --> 00:38:27,938
Under the bottom is
cured England sea bass

915
00:38:27,873 --> 00:38:31,007
and then Thai spicy
emulsion on the side.

916
00:38:31,543 --> 00:38:33,176
Samuel,
what did you make for us?

917
00:38:33,245 --> 00:38:34,711
Tiger prawn carpaccio,

918
00:38:34,779 --> 00:38:36,446
prawn head emulsion sauce.

919
00:38:36,715 --> 00:38:38,382
There is different vegetables.

920
00:38:38,450 --> 00:38:41,517
Vegetable vinegarette,
and a prawn cracker on the top.

921
00:38:41,587 --> 00:38:42,953
Beautiful. Dawn?

922
00:38:43,021 --> 00:38:46,290
DAWN: I made a patty
with onion squash

923
00:38:45,958 --> 00:38:47,391
with West Indian flavors.

924
00:38:47,459 --> 00:38:49,726
Coconut broth on
the outside and salad

925
00:38:49,794 --> 00:38:52,162
of lobster
and mushrooms at the bottom.

926
00:38:52,064 --> 00:38:55,265
-PADMA: Thank you.
-ALL: Thank you.

927
00:38:55,334 --> 00:38:58,135
DAWN: I'm always ready to cry
afterwards. It's like--

928
00:38:58,203 --> 00:38:59,702
HELENA: Mm. Amazing

929
00:38:59,772 --> 00:39:01,704
TOM C:
Begoña's dish, this is crazy.

930
00:39:01,774 --> 00:39:03,273
You eat it, you go,
"Okay. It's interesting."

931
00:39:03,342 --> 00:39:04,908
You go for
another bite and it's like,

932
00:39:04,977 --> 00:39:06,743
you taste something else,
you go for another bite,

933
00:39:06,812 --> 00:39:08,411
-you taste something else.
-HELENA: Begoña also got

934
00:39:08,480 --> 00:39:09,913
the texture of what
you can do with pumpkin

935
00:39:09,982 --> 00:39:11,481
because quite
often we overcook them.

936
00:39:11,550 --> 00:39:12,883
Yeah.

937
00:39:12,951 --> 00:39:14,951
PADMA: What did
you think of May's dish?

938
00:39:15,020 --> 00:39:16,552
GAIL: It was vibrant.

939
00:39:16,622 --> 00:39:18,555
I thought she cooked
each individual

940
00:39:18,623 --> 00:39:20,056
-vegetable beautifully.
-ANGELA: It's got that heat.

941
00:39:20,125 --> 00:39:21,692
The heat does bring it together
in the end.

942
00:39:22,961 --> 00:39:25,228
GAIL: Samuel's carrots
are cooked nicely.

943
00:39:25,297 --> 00:39:27,364
TOM: The-- the vegetable work
was actually pretty good.

944
00:39:27,432 --> 00:39:30,100
PADMA: But the fish
just ate so slimy.

945
00:39:31,069 --> 00:39:32,568
MAN: I sort
of picked it up and--

946
00:39:32,638 --> 00:39:34,270
-MAN: Yeah.
-WOMAN: Ohh!

947
00:39:34,339 --> 00:39:35,672
MAN: There is a poop pipe,

948
00:39:35,740 --> 00:39:37,273
if that's
the professional word for it.

949
00:39:37,342 --> 00:39:38,942
WOMAN: He didn't
devein the shrimp?

950
00:39:39,011 --> 00:39:40,644
-I got the same thing.
-MAN: Not very refined.

951
00:39:41,079 --> 00:39:42,545
TOM: I mean, you gotta clean it.

952
00:39:42,614 --> 00:39:44,114
Yeah.

953
00:39:44,182 --> 00:39:46,783
They didn't say much things,
so we'll see.

954
00:39:46,852 --> 00:39:49,719
ANGELA: Dawn's I mean,
listen, I'm English.

955
00:39:49,622 --> 00:39:52,222
We love a bit of pastry,
what can I say? You know.

956
00:39:52,290 --> 00:39:54,224
PADMA: The pastry
is what this dish

957
00:39:54,126 --> 00:39:56,093
is about and not vegetables.

958
00:39:58,397 --> 00:40:00,030
GABRI: All right, time to plate.

959
00:40:00,098 --> 00:40:01,932
-WOMAN: One minute to go.
-NICOLE: One minute?

960
00:40:02,000 --> 00:40:04,134
Seriously? [laughs]

961
00:40:05,537 --> 00:40:08,305
VICTOIRE:
Beautiful crumbled cassava.

962
00:40:14,279 --> 00:40:15,679
[alarm beeps]

963
00:40:15,747 --> 00:40:17,280
GABRI: That was tough, huh?

964
00:40:17,349 --> 00:40:19,349
NICOLE: [groans]
I feel like I just lost

965
00:40:19,418 --> 00:40:20,651
like a hundred pounds.

966
00:40:22,220 --> 00:40:23,987
PADMA:
And here's our last course.

967
00:40:23,889 --> 00:40:27,057
-MAN: Thank you.
-GAIL: Mm. Stunning.

968
00:40:27,125 --> 00:40:28,892
MAN: We have cassava
on two dishes.

969
00:40:28,960 --> 00:40:30,493
Gabri, tell us
what you made, please.

970
00:40:30,562 --> 00:40:33,430
I made a interpretation
of mextlapique.

971
00:40:33,498 --> 00:40:36,433
I charred vegetables,
confit corn,

972
00:40:36,501 --> 00:40:38,000
black truffle beans,

973
00:40:38,070 --> 00:40:39,936
pickled mushrooms
and [indistinct].

974
00:40:40,004 --> 00:40:41,939
GALI: Gabri, what was
the protein in this dish?

975
00:40:42,908 --> 00:40:44,907
The pro-- [bleep] I--

976
00:40:44,977 --> 00:40:47,144
I forgot my chicken emulsion.

977
00:40:48,013 --> 00:40:49,146
Oh, [bleep].

978
00:40:54,618 --> 00:40:57,120
Gabri, what was
the protein in this dish?

979
00:40:57,189 --> 00:40:59,089
The pro-- [bleep] I--

980
00:41:00,459 --> 00:41:02,159
I forgot my...

981
00:41:04,763 --> 00:41:08,532
But wait, also the beans
wa-- was cooked with pork fat.

982
00:41:08,600 --> 00:41:10,400
-Oh.
-[bleep]!

983
00:41:11,670 --> 00:41:13,937
PADMA: Thank you, Gabri. Nicole?

984
00:41:14,006 --> 00:41:16,306
I made summer bass
with garden vegetables

985
00:41:16,374 --> 00:41:18,675
on onion soubise
and fondant potato.

986
00:41:19,277 --> 00:41:21,277
-Victoire.
-I'm so--

987
00:41:21,780 --> 00:41:23,847
I'm so emotional
because to be here,

988
00:41:23,915 --> 00:41:25,148
it's amazing.

989
00:41:27,085 --> 00:41:28,552
...we was so poor.

990
00:41:28,620 --> 00:41:31,855
You know?
We eat every day cassava.

991
00:41:32,557 --> 00:41:36,526
I tried to give some flavor
in cassava with cocoa butter.

992
00:41:36,595 --> 00:41:38,428
Protein, I used scallop.

993
00:41:38,496 --> 00:41:41,564
Confit with
carrots and gazpacho.

994
00:41:41,633 --> 00:41:43,166
PADMA: Lovely.

995
00:41:43,235 --> 00:41:44,834
It's actually
the coincidence we are next

996
00:41:44,603 --> 00:41:47,437
to each other
because we love cassava.

997
00:41:47,506 --> 00:41:49,572
It's a Brazilian root vegetable.

998
00:41:49,641 --> 00:41:50,974
It was brought to Africa

999
00:41:51,042 --> 00:41:53,009
by the Portuguese
to help with the hunger.

1000
00:41:53,077 --> 00:41:56,012
So, I made cassava
in four different ways.

1001
00:41:56,081 --> 00:41:59,783
The bisque [indistinct],
little pieces of cassava

1002
00:41:59,851 --> 00:42:02,052
and tapioca,
which is the cassava starch.

1003
00:42:02,120 --> 00:42:04,855
The protein is prawns.
Oh, my God, I'm gonna cry.

1004
00:42:04,923 --> 00:42:06,356
-[laughs]
-You and me.

1005
00:42:07,692 --> 00:42:09,125
-Thank you all.
-TOM C: Thank you.

1006
00:42:09,194 --> 00:42:10,893
NICOLE: The queens of cassava.

1007
00:42:10,763 --> 00:42:13,696
WOMAN: What did you
think of Gabri's dish?

1008
00:42:13,765 --> 00:42:15,431
ADAM: It looked like
a lot of dried things,

1009
00:42:15,500 --> 00:42:17,100
but as soon as
I tasted that puree

1010
00:42:17,169 --> 00:42:19,035
on the bottom,
I thought it was really tasty.

1011
00:42:19,104 --> 00:42:21,070
ANGELA: I mean,
I'm all for charring,

1012
00:42:20,973 --> 00:42:23,673
but that just left this
burnt sort of taste in my mouth.

1013
00:42:23,742 --> 00:42:25,942
VINEET: It's a shame he forgot
to put the [indistinct].

1014
00:42:26,010 --> 00:42:27,844
It would actually
change the dish a lot.

1015
00:42:27,679 --> 00:42:29,378
Take it to
a different dimension.

1016
00:42:29,448 --> 00:42:31,081
Ah! I'm totally screwed.

1017
00:42:31,149 --> 00:42:32,582
PADMA: What did you
think of Nicole's dish?

1018
00:42:32,651 --> 00:42:34,785
The summer bass?

1019
00:42:34,853 --> 00:42:36,419
BRETT: It all felt like
an old fashioned dinner, maybe.

1020
00:42:36,488 --> 00:42:38,721
Oh yeah. That feels
very old European. Yeah.

1021
00:42:38,790 --> 00:42:41,224
GAIL: But I found it
charming in its quaintness,

1022
00:42:41,293 --> 00:42:43,860
but the fish feels
completely disconnected.

1023
00:42:43,928 --> 00:42:45,361
ANGELA: Yeah.

1024
00:42:45,430 --> 00:42:46,863
It is so hard
to tell how you did.

1025
00:42:46,931 --> 00:42:48,898
GAIL:
Victoire's gazpacho was lovely.

1026
00:42:48,966 --> 00:42:50,867
HELENA: I really
liked the cassava bread.

1027
00:42:50,935 --> 00:42:52,035
I did. I liked it.

1028
00:42:52,103 --> 00:42:53,469
But I think the scallops kinda,

1029
00:42:53,538 --> 00:42:55,605
again, not worked into the dish.

1030
00:42:55,674 --> 00:42:57,740
VICTOIRE: It was crazy.

1031
00:42:58,577 --> 00:43:01,244
PADMA: Tom, what did
you think of Luciana's dish?

1032
00:43:01,113 --> 00:43:02,879
The flavor is-- is really good.

1033
00:43:02,947 --> 00:43:04,681
I think the cassava
is really well seasoned

1034
00:43:04,749 --> 00:43:06,683
but the shrimp,
I don't know if you need it.

1035
00:43:08,586 --> 00:43:11,420
ANGELA: We've tasted
some fantastic food today.

1036
00:43:11,190 --> 00:43:13,523
20 seasons, thinking about
the first episode,

1037
00:43:13,591 --> 00:43:15,124
this is by far
the best one we've had.

1038
00:43:15,193 --> 00:43:16,693
This is gonna be
an exciting season.

1039
00:43:16,761 --> 00:43:18,428
I wanna thank
everybody who ate with us today.

1040
00:43:18,496 --> 00:43:19,962
It was great to have you guys.

1041
00:43:20,032 --> 00:43:21,030
And what a beautiful setting.

1042
00:43:21,099 --> 00:43:22,165
ANGELA: Thanks for having us.

1043
00:43:22,233 --> 00:43:23,566
You're coming with us.

1044
00:43:23,635 --> 00:43:24,935
But no more food, promise?

1045
00:43:25,003 --> 00:43:26,202
PADMA: I promise.

1046
00:43:26,271 --> 00:43:32,875
♪♪♪

1047
00:43:32,944 --> 00:43:34,110
WOMAN: Oh, wow.

1048
00:43:34,179 --> 00:43:35,411
MAN: Whoa.

1049
00:43:35,480 --> 00:43:36,713
WOMAN: This is nice.

1050
00:43:36,781 --> 00:43:38,048
MAN: Look at the bar.

1051
00:43:38,116 --> 00:43:39,582
AMAR: Let's get some glasses.

1052
00:43:39,651 --> 00:43:41,584
We gotta toast it up
for season 20.

1053
00:43:42,220 --> 00:43:45,055
WOMAN:
Ooh. I want those pink bubbles.

1054
00:43:45,123 --> 00:43:47,390
ALL: Cheers.

1055
00:43:49,994 --> 00:43:52,195
Guys, in Poland,
we do like that.

1056
00:43:52,264 --> 00:43:55,432
[cheers]

1057
00:43:55,367 --> 00:43:56,866
MAN:
It all goes down the same way.

1058
00:43:56,935 --> 00:43:58,801
[laughs]

1059
00:43:59,438 --> 00:44:01,304
AMAR: How do you guys feel
about the format?

1060
00:44:01,173 --> 00:44:02,772
'Cause it's different
in your country?

1061
00:44:02,841 --> 00:44:04,407
GABRI: Totally different.

1062
00:44:04,176 --> 00:44:06,476
In my season,
most of the challenge were--

1063
00:44:06,544 --> 00:44:10,747
were in the<i> Top Chef</i> kitchen.
Cooking outside make it harder.

1064
00:44:10,815 --> 00:44:14,684
You can forget a sauce in--
in a dish, you know. And I did.

1065
00:44:14,753 --> 00:44:18,054
The sifon,
it was for serve it on table

1066
00:44:18,122 --> 00:44:19,489
and I was totally forgotten.

1067
00:44:22,327 --> 00:44:26,830
We'd like to see Charbel,
Begoña and Tom.

1068
00:44:29,167 --> 00:44:35,172
♪♪♪

1069
00:44:46,218 --> 00:44:48,251
Congratulations.
The three of you

1070
00:44:48,320 --> 00:44:50,453
had our favorite dishes
of the day.

1071
00:44:51,055 --> 00:44:53,189
-CHARBEL: Good.
-PADMA: You can exhale now.

1072
00:44:53,758 --> 00:44:55,391
-CHARBEL: Thank you.
-TOM: That's it.

1073
00:44:55,460 --> 00:44:57,694
PADMA: Tom,
how did today go for you?

1074
00:44:57,762 --> 00:44:59,462
It was a great challenge.
I really liked it.

1075
00:44:59,531 --> 00:45:02,298
Carrot and bone marrow,
both is not very intense,

1076
00:45:02,367 --> 00:45:04,066
but can be so great together.

1077
00:45:03,936 --> 00:45:05,701
I really appreciate
that you took a vegetable

1078
00:45:05,771 --> 00:45:08,138
that is very humble,
but you showed us

1079
00:45:08,206 --> 00:45:09,639
how it could do
many different things.

1080
00:45:09,707 --> 00:45:11,307
Thank you.

1081
00:45:11,376 --> 00:45:12,942
I particularly
liked your peanut chutney

1082
00:45:12,811 --> 00:45:14,244
and I loved your green chutney.

1083
00:45:14,312 --> 00:45:16,145
Overall,
it was a great dish, Tom.

1084
00:45:16,214 --> 00:45:17,546
-So well done.
-Thank you.

1085
00:45:17,616 --> 00:45:19,148
Yeah. Nice job.

1086
00:45:19,217 --> 00:45:21,117
PADMA: Charbel,
how did today go for you?

1087
00:45:21,786 --> 00:45:23,519
It was pretty good.

1088
00:45:23,588 --> 00:45:25,422
While I was working,
I'm like, "This onion is gonna

1089
00:45:25,490 --> 00:45:27,257
"make me cry
or it's gonna make me happy."

1090
00:45:27,325 --> 00:45:29,091
So I, now I'm happy. [laughs]

1091
00:45:29,161 --> 00:45:31,427
I gotta say, you are exhibiting

1092
00:45:31,496 --> 00:45:33,696
a tremendous amount
of confidence coming out here

1093
00:45:33,765 --> 00:45:35,665
first challenge
and serving us an onion.

1094
00:45:35,733 --> 00:45:37,800
The detail of putting
the soubise between

1095
00:45:37,869 --> 00:45:39,269
each layer of onion and building

1096
00:45:39,337 --> 00:45:41,171
it back together,
I thought was great.

1097
00:45:41,239 --> 00:45:42,839
-You nailed it.
-Thank you.

1098
00:45:42,907 --> 00:45:44,674
You understood that
an onion needs to cook

1099
00:45:44,742 --> 00:45:46,242
all the way through
to get that sweetness

1100
00:45:46,311 --> 00:45:48,678
and to cook slowly.
You know, it was great.

1101
00:45:48,747 --> 00:45:50,446
Thank you.

1102
00:45:50,315 --> 00:45:51,815
PADMA:
Begoña, I think you probably

1103
00:45:51,883 --> 00:45:53,349
had the most beautiful plate.

1104
00:45:53,418 --> 00:45:55,885
You gave us such intense flavor.

1105
00:45:55,621 --> 00:45:58,854
GAIL: The pumpkin, the cheese,
the mushrooms, the smokiness.

1106
00:45:58,924 --> 00:46:01,858
The more I ate,
the more I loved every bite.

1107
00:46:01,926 --> 00:46:04,260
-Thank you.
-Have you done this dish before?

1108
00:46:04,062 --> 00:46:06,296
Yeah. Well, I did with
another kind of vegetables.

1109
00:46:06,364 --> 00:46:08,230
TOM C: Ate together
really, really well.

1110
00:46:08,300 --> 00:46:10,433
I thought it was a great way
to start this competition.

1111
00:46:10,501 --> 00:46:12,135
-Thank you.
-Angela, as our guest judge,

1112
00:46:12,203 --> 00:46:16,639
you have the pleasure
of announcing our first winner.

1113
00:46:16,708 --> 00:46:19,842
ANGELA: The winning chef today
really understood the brief.

1114
00:46:19,911 --> 00:46:23,246
They made vegetables
the forefront of that dish.

1115
00:46:23,748 --> 00:46:25,548
So the winning chef today is...

1116
00:46:31,623 --> 00:46:33,656
Charbel. Congratulations.

1117
00:46:33,725 --> 00:46:35,392
[applause]

1118
00:46:35,460 --> 00:46:37,026
-TOM C: Nice job.
-Thank you.

1119
00:46:37,095 --> 00:46:38,394
-PADMA: Lovely.
-Hell yeah.

1120
00:46:38,463 --> 00:46:39,929
That's what I'm talking about.

1121
00:46:39,998 --> 00:46:41,931
Wow.

1122
00:46:42,000 --> 00:46:44,000
What made the dish really work
is the attention of detail.

1123
00:46:43,835 --> 00:46:46,669
Six months ago,
I won<i> Top Chef Middle East.</i>

1124
00:46:46,738 --> 00:46:50,106
Wait until I win
<i>Top Chef: World All Star</i> at 25.

1125
00:46:50,175 --> 00:46:51,941
Oh, my God.

1126
00:46:52,010 --> 00:46:56,246
Now, we need you to send in
Samuel, Gabri and Dawn.

1127
00:46:56,314 --> 00:46:57,914
Congratulations to all of you.

1128
00:46:57,982 --> 00:46:59,715
BEGOÑA:
You're making an onion, huh?

1129
00:46:59,784 --> 00:47:00,884
Ay yai yai.

1130
00:47:03,355 --> 00:47:04,987
-[applause]
-MAN: Who got it?

1131
00:47:05,056 --> 00:47:06,923
BUDDHA:
Oh, congratulations, Charbel.

1132
00:47:07,592 --> 00:47:09,692
Thank you, guys. Thank you.

1133
00:47:09,761 --> 00:47:11,527
WOMAN: Congratulations.

1134
00:47:11,596 --> 00:47:13,963
BUDDHA: Did I tell you who
the next people to go through?

1135
00:47:14,032 --> 00:47:15,464
TOM: Yeah, yeah, yeah.

1136
00:47:15,534 --> 00:47:20,203
Padma said she wanna see
Samuel, Gabri, and Dawn.

1137
00:47:21,439 --> 00:47:22,672
-SAMUEL: Good luck, guys.
-I knew it.

1138
00:47:23,875 --> 00:47:25,175
Thank you.

1139
00:47:25,243 --> 00:47:29,946
♪♪♪

1140
00:47:30,014 --> 00:47:32,215
PADMA: The three of you
had our least favorite dishes

1141
00:47:32,283 --> 00:47:35,018
and one of you
will be going home.

1142
00:47:43,026 --> 00:47:45,495
What was the day
like for you, Samuel?

1143
00:47:45,563 --> 00:47:48,331
Of course,
it didn't end up the way

1144
00:47:48,399 --> 00:47:51,000
I imagine it and I should
have cooked more with my heart

1145
00:47:51,068 --> 00:47:53,970
instead of trying
to show too many techniques.

1146
00:47:53,505 --> 00:47:55,738
The vegetables were fine.
You did show the technique.

1147
00:47:55,607 --> 00:47:57,507
They were all
different textures.

1148
00:47:57,575 --> 00:48:00,677
The big problem was
the cleaning of the shellfish.

1149
00:48:00,745 --> 00:48:03,179
Some of us got
the intestinal track.

1150
00:48:03,248 --> 00:48:04,880
They weren't cleaned properly.

1151
00:48:05,650 --> 00:48:08,651
When I arrived, it's true that
straight away I was in the rush,

1152
00:48:08,720 --> 00:48:10,487
so I just took out
the head of the prawn.

1153
00:48:10,555 --> 00:48:12,788
I was in my head, "Okay,
I need to do this, this--"

1154
00:48:12,857 --> 00:48:14,257
So definitely I went too fast.

1155
00:48:14,325 --> 00:48:16,025
GAIL: Well,
there was also so much of it.

1156
00:48:15,927 --> 00:48:17,794
It shifted the balance

1157
00:48:17,862 --> 00:48:19,329
from being about the vegetables
to the prawn.

1158
00:48:19,397 --> 00:48:20,663
-For sure.
-It sounds like your nerves

1159
00:48:20,732 --> 00:48:22,031
got the better of you today.

1160
00:48:22,099 --> 00:48:23,433
Yeah. Yeah.

1161
00:48:23,501 --> 00:48:25,268
Gabri, how was the day
for you today?

1162
00:48:25,336 --> 00:48:26,770
It was really tough also.

1163
00:48:26,838 --> 00:48:28,271
When I get to the market,

1164
00:48:28,339 --> 00:48:30,339
I didn't found the ingredients

1165
00:48:30,408 --> 00:48:32,174
for the actual mextlapique.

1166
00:48:32,244 --> 00:48:33,976
Could you have pivoted?

1167
00:48:34,045 --> 00:48:36,612
GABRI: I was so
in that thought that--

1168
00:48:36,681 --> 00:48:38,013
-PADMA: You couldn't get out.
-Yeah.

1169
00:48:38,784 --> 00:48:40,917
For me, I felt mine
was far too charred

1170
00:48:40,985 --> 00:48:43,219
and then it overpowered
the rest of the dish.

1171
00:48:43,288 --> 00:48:46,022
I do think a salsa
or an emulsion

1172
00:48:46,090 --> 00:48:48,224
would've really
brought the dish together.

1173
00:48:48,293 --> 00:48:50,293
Yeah. I left
my sauce on the table.

1174
00:48:50,361 --> 00:48:52,328
Interesting dish,
but it-- it just didn't work.

1175
00:48:53,231 --> 00:48:55,298
Dawn, how did
the day go for you?

1176
00:48:55,366 --> 00:48:57,000
Today was very difficult.

1177
00:48:58,470 --> 00:48:59,802
-Yeah. I'm sorry.
-But--

1178
00:48:59,871 --> 00:49:01,170
but it's-- but it's okay,
you know.

1179
00:49:01,239 --> 00:49:02,705
Wait, what happened?

1180
00:49:02,774 --> 00:49:04,206
So I was sautéing
my vegetables for my--

1181
00:49:04,276 --> 00:49:06,509
for my filling
and he's spilled like

1182
00:49:06,578 --> 00:49:10,546
a quarter and a half of water
inside of my sauté pan.

1183
00:49:10,715 --> 00:49:12,114
-I had a tough day.
-It was.

1184
00:49:12,183 --> 00:49:13,750
-Yeah.
-You've got a good pallet

1185
00:49:13,818 --> 00:49:15,684
'cause everything
was seasoned really well,

1186
00:49:15,754 --> 00:49:17,886
but I think you just
missed the point slightly.

1187
00:49:17,756 --> 00:49:20,156
Dawn, I think you gave us the
right dish at the wrong time.

1188
00:49:21,593 --> 00:49:23,326
Pastry was fine,
problem was that

1189
00:49:23,394 --> 00:49:25,194
you couldn't really
discern the vegetables.

1190
00:49:25,063 --> 00:49:26,696
They weren't distinct anymore.

1191
00:49:26,764 --> 00:49:29,299
That's it.
It was really about a pastry.

1192
00:49:29,367 --> 00:49:30,600
Okay.

1193
00:49:31,336 --> 00:49:33,503
Thank you.
We'll call you back in a bit.

1194
00:49:33,338 --> 00:49:35,471
-GABRI: Thank you.
-Thank you. Thank you.

1195
00:49:35,540 --> 00:49:36,839
GABRI: I make a big mistake.

1196
00:49:36,908 --> 00:49:38,975
SAMUEL: We all messed up.
We all messed up.

1197
00:49:39,043 --> 00:49:40,944
On my season,
it took me about three

1198
00:49:41,012 --> 00:49:43,713
or four challenges
before I got my footing.

1199
00:49:43,781 --> 00:49:44,981
Oh!

1200
00:49:45,049 --> 00:49:46,316
No, no. We don't know.

1201
00:49:46,384 --> 00:49:48,184
We don't know yet.

1202
00:49:48,252 --> 00:49:50,453
I'm hoping that I'm afforded
that on this stage.

1203
00:49:51,823 --> 00:49:53,789
I forgot to take
the intestine of the prawn.

1204
00:49:54,358 --> 00:49:55,758
That was a big mistake.

1205
00:49:55,827 --> 00:49:57,760
I don't know.
In the hurry, I forgot.

1206
00:49:57,829 --> 00:49:59,161
Nice to meet--

1207
00:49:59,230 --> 00:50:00,596
Don't do this.
It's not over yet.

1208
00:50:00,665 --> 00:50:02,565
Good vibes, good vibes.

1209
00:50:02,634 --> 00:50:03,966
DAWN: Shimmy those shoulders.

1210
00:50:04,035 --> 00:50:05,101
[laughs]

1211
00:50:06,604 --> 00:50:09,672
Dawn's vegetables
were the most invisible.

1212
00:50:09,740 --> 00:50:11,907
TOM C: It didn't
really fit the briefing well.

1213
00:50:11,976 --> 00:50:14,143
I still think it was a better
dish than the other two dishes.

1214
00:50:14,211 --> 00:50:15,545
And we all enjoyed it.

1215
00:50:15,613 --> 00:50:16,913
I knew that I was...

1216
00:50:18,716 --> 00:50:20,483
I'm freaking out for now.

1217
00:50:20,552 --> 00:50:23,886
No one's want to be the first
chef to be eliminated, you know?

1218
00:50:23,955 --> 00:50:28,258
I think because you worried
because what happened with her.

1219
00:50:28,326 --> 00:50:33,062
-It made your mind switched off.
-Yeah.

1220
00:50:33,131 --> 00:50:35,764
Gabri's dish was
completely disjointed.

1221
00:50:35,834 --> 00:50:40,135
It really needed a lot of work
to make it one cohesive dish.

1222
00:50:40,205 --> 00:50:43,406
But as a overall dish,
you can forgive him more

1223
00:50:43,474 --> 00:50:45,808
than you can forgive
those prawns, in my mind.

1224
00:50:45,877 --> 00:50:47,276
TOM C:
I still can't get-- get past

1225
00:50:47,345 --> 00:50:49,913
like, not deveining your prawn.

1226
00:50:49,981 --> 00:50:51,747
It was a vegetable challenge

1227
00:50:51,816 --> 00:50:54,450
and Samuel gave us
beautiful vegetables.

1228
00:50:54,518 --> 00:50:58,588
Not one vegetable
on Gabri's plate

1229
00:50:58,656 --> 00:51:00,823
was flavorful
or seasoned well, you guys.

1230
00:51:00,892 --> 00:51:02,792
Yeah, that's
a very good point actually.

1231
00:51:02,694 --> 00:51:04,193
AMAR: That-- that
kitchen was tough today.

1232
00:51:04,262 --> 00:51:06,095
If we were
in our kitchen cooking,

1233
00:51:06,164 --> 00:51:08,131
-you will not make that mistake.
-Yeah, of course.

1234
00:51:08,199 --> 00:51:10,099
GABRI: But even in the--
In this situation,

1235
00:51:10,168 --> 00:51:12,702
we also can excel
like Charbel, right?

1236
00:51:12,604 --> 00:51:13,937
There's no excuses.

1237
00:51:15,507 --> 00:51:17,740
Okay. I think
we have our answer.

1238
00:51:17,808 --> 00:51:19,142
Let's get them out here.

1239
00:51:20,445 --> 00:51:27,350
♪♪♪

1240
00:51:30,522 --> 00:51:32,221
TOM C:
Based on food that we received,

1241
00:51:32,290 --> 00:51:34,090
both in
the Elimination Challenge

1242
00:51:34,158 --> 00:51:36,092
and the Quickfire, it's clear

1243
00:51:36,160 --> 00:51:38,294
that there are a lot
of talented chefs here.

1244
00:51:38,362 --> 00:51:41,597
Every single challenge is gonna
come down to just those details.

1245
00:51:41,666 --> 00:51:44,233
This is gonna be a tough journey
for anyone to get through.

1246
00:51:44,569 --> 00:51:46,168
There was just
one particular mistake

1247
00:51:46,237 --> 00:51:47,337
that we couldn't overlook.

1248
00:51:53,945 --> 00:51:57,380
Samuel, please
pack your knives and go.

1249
00:51:59,550 --> 00:52:00,950
We'll see you
in<i> Last Chance Kitchen.</i>

1250
00:52:01,018 --> 00:52:02,518
You have a chance
to get back in.

1251
00:52:02,586 --> 00:52:03,986
Okay.

1252
00:52:04,055 --> 00:52:05,221
-SAMUEL: Thank you.
-PADMA: Thank you.

1253
00:52:06,091 --> 00:52:08,891
SAMUEL: Congratulations.
Congratulations.

1254
00:52:08,960 --> 00:52:10,993
I did a mistake
to forget the intestine

1255
00:52:11,062 --> 00:52:13,362
and I completely accept
the consequences.

1256
00:52:13,431 --> 00:52:14,997
<i> Bye bye, la France.</i>

1257
00:52:15,066 --> 00:52:16,232
AMAR: What the--

1258
00:52:17,869 --> 00:52:20,069
SAMUEL: I came here
to represent my country

1259
00:52:20,138 --> 00:52:23,305
and definitely
<i> Top Chef</i> competition

1260
00:52:23,374 --> 00:52:26,408
from all around the world
are really completely different.

1261
00:52:26,477 --> 00:52:28,210
AMAR: Any little thing
can send you home this season.

1262
00:52:28,279 --> 00:52:29,879
Bye-bye.<i> Vive la France.</i>

1263
00:52:31,449 --> 00:52:33,483
In the<i> Last Chance Kitchen,</i>
I will give my best.

1264
00:52:33,551 --> 00:52:35,617
If I have
to start this competition

1265
00:52:35,687 --> 00:52:37,686
by the bottom to finish
on the top at the end.

1266
00:52:38,289 --> 00:52:39,689
If it's the way, it's the way.

1267
00:52:45,262 --> 00:52:48,364
PADMA: This season,
on<i> Top Chef World All Stars.</i>

1268
00:52:48,432 --> 00:52:50,299
The competition
just got really serious.

1269
00:52:50,368 --> 00:52:52,201
[tense music]

1270
00:52:52,270 --> 00:52:56,339
The judges are pushing us
far from our comfort zone.

1271
00:52:56,407 --> 00:52:58,174
-MAN: You got it!
-That's the way I'd do it.

1272
00:52:58,242 --> 00:53:00,276
It's not the way I do it.

1273
00:53:00,078 --> 00:53:02,177
TOM C: We're gonna take you
on a little pub crawl.

1274
00:53:02,247 --> 00:53:03,513
-WOMAN: Whoo!
-TOM C: We started early.

1275
00:53:03,581 --> 00:53:04,880
MAN: Sylwia's happy today.

1276
00:53:04,949 --> 00:53:06,248
-All the potatoes.
-My day.

1277
00:53:06,317 --> 00:53:07,750
-[laughs]
-I'm dizzy.

1278
00:53:09,787 --> 00:53:11,521
-ALL: Cheers.
-GAIL: To London.

1279
00:53:11,589 --> 00:53:13,889
No matter what part of the world

1280
00:53:13,958 --> 00:53:17,160
you are from,
food put everyone together.

1281
00:53:17,228 --> 00:53:19,228
This is the dessert
I never knew I was missing.

1282
00:53:19,296 --> 00:53:20,730
TOM G: May you serve me
some tea?

1283
00:53:20,798 --> 00:53:22,031
Absolutely may.

1284
00:53:22,934 --> 00:53:24,834
PADMA: Please meet Asma Khan.

1285
00:53:24,902 --> 00:53:26,035
Oh, my God.

1286
00:53:26,104 --> 00:53:27,770
PADMA: Gaggan Anand.

1287
00:53:27,672 --> 00:53:29,305
I'm shocked.
That's what I'm looking for.

1288
00:53:29,941 --> 00:53:32,742
The sauce is beautiful.
Delicious.

1289
00:53:32,810 --> 00:53:35,044
The way you combined flavors
created something new for me

1290
00:53:35,112 --> 00:53:36,979
that I haven't had this before.

1291
00:53:37,048 --> 00:53:39,915
-GAIL: He made a risotto.
-The spell has been broken.

1292
00:53:39,984 --> 00:53:43,319
The food all season has really
been beyond our expectations.

1293
00:53:43,387 --> 00:53:45,454
-MAN: Taking risks.
-DAWN: I live on the edge.

1294
00:53:45,523 --> 00:53:47,256
MAN: I remember judging you.

1295
00:53:47,325 --> 00:53:49,125
I'm ready to do
what needs to be done to win.

1296
00:53:49,193 --> 00:53:51,026
PADMA:
We are giving you a restaurant

1297
00:53:51,095 --> 00:53:53,229
with an existing infrastructure.

1298
00:53:53,297 --> 00:53:55,131
I think that's a bad idea.

1299
00:53:55,199 --> 00:53:58,768
We are here to fight, to be
the best chef of the world.

1300
00:53:58,836 --> 00:54:00,937
[dishes clattering]

1301
00:54:01,005 --> 00:54:04,473
Only one of you
will be leaving Paris

1302
00:54:04,542 --> 00:54:08,144
with the title of
Top Chef World All Star.

1303
00:54:08,212 --> 00:54:10,847
French cuisine is sauce.
You are in Paris.

1304
00:54:10,915 --> 00:54:12,882
Somebody took
my two pans from here.

1305
00:54:12,950 --> 00:54:14,850
Are you yelling at me?

1306
00:54:14,918 --> 00:54:16,185
-Let's go, let's go.
-Hot.

1307
00:54:16,254 --> 00:54:18,087
[bowl thudding]

1308
00:54:18,156 --> 00:54:20,823
And it's not over yet.
There's still a whole lot more.