1
00:00:00,696 --> 00:00:04,047
PADMA: Previously on
Top Chef World All Stars.
2
00:00:04,047 --> 00:00:05,962
16 chefs representing
3
00:00:05,962 --> 00:00:09,531
11 different Top Chef
competitions around the world
4
00:00:09,531 --> 00:00:12,055
have traveled
to London, England.
5
00:00:12,055 --> 00:00:14,101
This competition'’s
gonna be fire.
6
00:00:16,799 --> 00:00:19,019
My inspiration
for the dish is carrots,
7
00:00:19,019 --> 00:00:20,542
the most underrated vegetable.
8
00:00:20,542 --> 00:00:23,066
Tom's carrot
fitted the brief perfectly.
9
00:00:23,066 --> 00:00:25,677
- My sauce is perfect.
- BUDDHA: Really?
10
00:00:26,287 --> 00:00:28,550
Charbel'’s onions
was a piece of art.
11
00:00:29,942 --> 00:00:31,596
SAMUEL: I'm really rushing.
12
00:00:31,596 --> 00:00:33,294
Competing again,
it's pushing me.
13
00:00:33,294 --> 00:00:34,817
I just need to finish.
14
00:00:35,209 --> 00:00:37,080
That fish ate so slimy.
15
00:00:37,080 --> 00:00:39,822
- He didn't devein the shrimp.
- I got the same thing.
16
00:00:39,822 --> 00:00:41,389
Coming through.
17
00:00:41,389 --> 00:00:42,825
I'm now for going crazy
in the kitchen.
18
00:00:42,825 --> 00:00:44,522
- SAMUEL:----ing sh--.
- You okay?
19
00:00:44,522 --> 00:00:46,437
- SAMUEL: No.
- DAWN: Oh, my--
20
00:00:46,437 --> 00:00:49,223
- What the [bleep]?
- I'll clean later, sorry.
21
00:00:49,223 --> 00:00:51,399
I'm pissed off.
Sh--.
22
00:00:52,182 --> 00:00:54,663
The pastry
is what this dish is about
23
00:00:54,663 --> 00:00:55,881
and not vegetables.
24
00:00:56,230 --> 00:00:58,797
The winning chef today
is Charbel.
25
00:01:00,451 --> 00:01:02,149
Donna, I think
you gave us the right dish
26
00:01:02,149 --> 00:01:03,280
at the wrong time.
27
00:01:03,672 --> 00:01:06,457
Samuel, please
pack your knives and go.
28
00:01:08,590 --> 00:01:11,288
PADMA: 15 chefs
remain to compete
29
00:01:11,288 --> 00:01:13,464
in the ultimate
culinary showdown.
30
00:01:13,464 --> 00:01:15,423
At stake for the winner,
31
00:01:15,423 --> 00:01:17,642
a feature
in Food Wine magazine,
32
00:01:17,642 --> 00:01:19,949
an appearance at the
Food Wine Classic in Aspen.
33
00:01:19,949 --> 00:01:24,519
$250,000, furnished
by Saratoga spring water,
34
00:01:24,519 --> 00:01:28,175
and the title
of Top Chef World All Star.
35
00:01:28,175 --> 00:01:31,439
♪
36
00:01:34,137 --> 00:01:37,532
[tense music plays]
37
00:01:38,141 --> 00:01:41,101
Samuel leaving
really speaks a lot
38
00:01:41,101 --> 00:01:42,841
about what
this competition is about.
39
00:01:42,841 --> 00:01:44,452
He is the winner
40
00:01:44,452 --> 00:01:46,193
- of Top Chef France.
- Yeah.
41
00:01:46,193 --> 00:01:48,195
You have to be on the ball,
every challenge.
42
00:01:48,195 --> 00:01:49,761
It's basically like it is
43
00:01:49,761 --> 00:01:51,459
when it's the final
four or five,
44
00:01:51,459 --> 00:01:53,156
- but it starts right--
- BUDDHA: Exactly.
45
00:01:53,156 --> 00:01:54,679
The finale is already here.
46
00:01:54,679 --> 00:01:56,551
This is tough.
This is a tough competition
47
00:01:56,551 --> 00:01:58,074
and that's why we're here.
48
00:01:58,074 --> 00:01:59,510
Because we won our season
49
00:01:59,510 --> 00:02:01,425
or we almost won
our season, so,
50
00:02:01,425 --> 00:02:03,297
no one's used to
going home this early
51
00:02:03,297 --> 00:02:04,602
with this many chefs.
52
00:02:04,994 --> 00:02:06,256
It's new.
53
00:02:06,256 --> 00:02:07,866
It's the last dish you put up,
54
00:02:07,866 --> 00:02:09,259
is the one that counts.
55
00:02:09,259 --> 00:02:10,826
It's been a long day.
56
00:02:10,826 --> 00:02:13,437
- Vamanos, ya.
- Vamanos, ya.
57
00:02:14,090 --> 00:02:16,614
AMAR: That's the best thing
you've said all day today.
58
00:02:16,614 --> 00:02:18,268
[all laughing]
59
00:02:18,268 --> 00:02:21,750
[suspenseful music plays]
60
00:02:27,451 --> 00:02:30,585
Since Top Chef Season 16,
I now have two children.
61
00:02:30,585 --> 00:02:34,371
Lula is three years old
and Hazel is nine months old.
62
00:02:34,806 --> 00:02:37,592
I'm still breastfeeding
and I will continue to pump
63
00:02:37,592 --> 00:02:39,594
and ship milk home
to my husband
64
00:02:39,594 --> 00:02:41,770
to feed to my baby
throughout my journey here.
65
00:02:42,162 --> 00:02:43,728
I want to show people that
66
00:02:43,728 --> 00:02:45,730
you can have a family
and be a chef
67
00:02:45,730 --> 00:02:49,169
and you can win
Top Chef World All Stars.
68
00:02:52,476 --> 00:02:55,697
[upbeat music plays]
69
00:03:01,006 --> 00:03:03,270
- Good morning.
- BUDDHA: Good morning!
70
00:03:03,270 --> 00:03:04,793
SARA: Good morning.
71
00:03:07,012 --> 00:03:10,625
Please give a warm welcome
to this week's guest judge.
72
00:03:10,625 --> 00:03:14,498
Michelin-starred chef,
Santiago Lastra.
73
00:03:16,108 --> 00:03:18,981
His restaurant, Kol,
right here in London,
74
00:03:18,981 --> 00:03:20,809
is the first and only
75
00:03:20,809 --> 00:03:22,811
Michelin-starred
Mexican restaurant
76
00:03:22,811 --> 00:03:26,118
- in all of the U.K.
- My mom is beyond proud.
77
00:03:26,684 --> 00:03:28,382
BUDDHA: I followed
the London food scene
78
00:03:28,382 --> 00:03:31,559
and Santiago Lastra does
some of the most beautiful
79
00:03:31,559 --> 00:03:33,387
Mexican food
that I've seen out there.
80
00:03:33,387 --> 00:03:34,649
It's just stunning.
81
00:03:34,649 --> 00:03:36,346
Chefs,
who's ready to crack
82
00:03:36,346 --> 00:03:38,087
- the next Quickfire?
- Let'’s go.
83
00:03:38,087 --> 00:03:41,308
♪
84
00:03:42,831 --> 00:03:45,355
Whether you're going out
to a nice meal,
85
00:03:45,355 --> 00:03:47,096
or just visiting a friend,
86
00:03:47,096 --> 00:03:49,403
a way that people
welcome you
87
00:03:49,403 --> 00:03:52,536
is often by offering you
just a little bite to eat.
88
00:03:52,928 --> 00:03:57,062
We want you to make us
the perfect amuse-bouche,
89
00:03:57,062 --> 00:04:01,284
using some of these unique
and unexpected ingredients.
90
00:04:01,284 --> 00:04:04,418
But you can only choose
one ingredient
91
00:04:04,418 --> 00:04:07,247
and your one bite
92
00:04:07,247 --> 00:04:09,727
needs to fit on...
93
00:04:11,207 --> 00:04:12,600
one of these.
94
00:04:12,600 --> 00:04:14,776
[contestants laughing
and applauding]
95
00:04:14,776 --> 00:04:16,299
Doing an amuse-bouche
on a Ritz Cracker?
96
00:04:16,299 --> 00:04:17,909
Now you're talking
my language.
97
00:04:17,909 --> 00:04:19,911
PADMA: Who here
grew up with Ritz?
98
00:04:20,390 --> 00:04:21,870
- Everybody.
- AMAR: Who didn't?
99
00:04:21,870 --> 00:04:24,046
Santiago,
you also grew up with Ritz.
100
00:04:24,046 --> 00:04:27,571
I didn't really cook anything
until I was 15.
101
00:04:27,571 --> 00:04:29,573
I went to the supermarket
102
00:04:29,573 --> 00:04:31,706
and I saw
this Ritz Cracker box
103
00:04:31,706 --> 00:04:33,577
and in the back was this...
104
00:04:35,362 --> 00:04:37,320
And I made this
and my family liked it
105
00:04:37,320 --> 00:04:39,496
and I got
a little bit obsessed.
106
00:04:39,496 --> 00:04:41,542
Are you literally saying
that if it wasn't for that
107
00:04:41,542 --> 00:04:42,978
box of Ritz Crackers,
108
00:04:42,978 --> 00:04:44,675
you may not have
your Michelin Star?
109
00:04:44,675 --> 00:04:46,721
I would be a banker
or something.
110
00:04:46,721 --> 00:04:48,984
- Oh, God.
- [all laughing]
111
00:04:49,724 --> 00:04:52,117
Ritz is on a mission
to make the world
112
00:04:52,117 --> 00:04:53,815
a more welcoming place.
113
00:04:53,815 --> 00:04:55,164
So we want you
114
00:04:55,164 --> 00:04:58,254
to transport us
across the globe
115
00:04:58,254 --> 00:04:59,995
with just one bite.
116
00:04:59,995 --> 00:05:03,390
Come up and grab
the ingredient you want to use
117
00:05:03,390 --> 00:05:05,609
and head back
to your station.
118
00:05:06,480 --> 00:05:08,046
- BUDDHA: Caviar cream.
- SARA: I knew
119
00:05:08,046 --> 00:05:09,396
you were gonna take that.
120
00:05:11,963 --> 00:05:13,965
It has
a very tropical flavor.
121
00:05:13,965 --> 00:05:17,317
I'm gonna turn it
into savory flavor.
122
00:05:17,317 --> 00:05:18,622
I guess
bottarga it is.
123
00:05:23,627 --> 00:05:25,673
PADMA: I'’m surprised
no one took currents.
124
00:05:26,326 --> 00:05:29,677
Okay, since Ritz
is so versatile,
125
00:05:29,677 --> 00:05:31,809
we thought
we would put that to the test.
126
00:05:32,288 --> 00:05:35,073
So I'm going to put you
in groups of three.
127
00:05:36,466 --> 00:05:39,513
Sara, Nicole, and Sylwia.
128
00:05:39,513 --> 00:05:42,124
Tom, Amar, and Begoña.
129
00:05:42,124 --> 00:05:45,127
Charbel, Luciana, and Dale.
130
00:05:45,127 --> 00:05:46,476
Ali, Victoire, and May.
131
00:05:46,476 --> 00:05:47,956
And of course that means
132
00:05:47,956 --> 00:05:51,002
Gabri, Dawn, and Buddha
will be a group.
133
00:05:51,351 --> 00:05:52,830
But...
134
00:05:53,353 --> 00:05:55,833
This is not
a team challenge.
135
00:05:55,833 --> 00:05:59,968
You'll be going head to head
within your group.
136
00:05:59,968 --> 00:06:01,970
Oh, [bleep].
137
00:06:01,970 --> 00:06:04,538
That means
you'll have 30 minutes
138
00:06:04,538 --> 00:06:07,236
to make an amuse-bouche,
featuring not one,
139
00:06:07,236 --> 00:06:08,977
but all three ingredients
140
00:06:08,977 --> 00:06:11,109
that your group
has chosen.
141
00:06:11,893 --> 00:06:15,375
This is too many twists
for the one Polish girl.
142
00:06:16,158 --> 00:06:20,162
We will pick our favorite
amuse-bouche from each group
143
00:06:20,162 --> 00:06:23,774
and then an overall winner
from our five favorites.
144
00:06:23,774 --> 00:06:26,429
This challenge
is gonna push your creativity,
145
00:06:26,429 --> 00:06:28,213
so let's have fun.
146
00:06:28,562 --> 00:06:30,651
Not only is immunity
on the line,
147
00:06:30,651 --> 00:06:33,436
there's also
a $10,000 cash prize
148
00:06:33,436 --> 00:06:35,395
- for the winning chef.
- Why not?
149
00:06:38,049 --> 00:06:40,574
PADMA: You have
30 minutes on the clock.
150
00:06:40,574 --> 00:06:42,532
Your time starts now.
151
00:06:42,532 --> 00:06:43,620
Good luck!
152
00:06:44,099 --> 00:06:46,406
- [contestants grunting]
- ALI: Sh--.
153
00:06:49,321 --> 00:06:51,454
LUCIANA: There is three
different flavors.
154
00:06:51,454 --> 00:06:53,282
The spiciness with wasabi,
155
00:06:53,282 --> 00:06:54,979
saltiness of capers,
156
00:06:54,979 --> 00:06:57,547
and sweetness
of the plantains.
157
00:06:58,722 --> 00:07:00,332
I'll do my best.
[Charbel laughs]
158
00:07:00,724 --> 00:07:02,465
Plantains I've got
zero experience with,
159
00:07:02,465 --> 00:07:04,206
so I'm gonna
work it out right now.
160
00:07:04,206 --> 00:07:05,860
Luciana has plantains,
161
00:07:05,860 --> 00:07:07,514
which is probably
the last thing
162
00:07:07,514 --> 00:07:08,819
I would have picked
on that table.
163
00:07:09,211 --> 00:07:11,605
So I need to figure out
the plantains first.
164
00:07:13,868 --> 00:07:15,609
MAY: Victoire,
what do you think
165
00:07:15,609 --> 00:07:17,045
about yeast extract?
166
00:07:17,045 --> 00:07:18,699
- My God.
- That'’s the yeast extract.
167
00:07:18,699 --> 00:07:21,528
Oh, my God.
It'’s so strong.
168
00:07:21,919 --> 00:07:23,138
Let me try.
169
00:07:23,660 --> 00:07:25,009
It's-- it's a punch.
170
00:07:26,576 --> 00:07:29,927
Ooh!
It'’s sticky and salty.
171
00:07:34,932 --> 00:07:37,544
I never taste
something like this before.
172
00:07:38,196 --> 00:07:39,589
In my country...
173
00:07:54,691 --> 00:07:56,911
- I hope it works.
- Let'’s see how it goes.
174
00:07:58,129 --> 00:08:01,002
[upbeat music plays]
175
00:08:01,002 --> 00:08:03,570
- $10,000 is not bad, huh?
- GABRIEL: Yeah!
176
00:08:03,570 --> 00:08:05,833
I take the immunity,
that's more the key here.
177
00:08:05,833 --> 00:08:07,791
Actually love all of our three
ingredients to be honest,
178
00:08:07,791 --> 00:08:09,663
and I would have picked
all three, which is funny.
179
00:08:09,663 --> 00:08:12,100
Oyster plant tastes
just like oysters
180
00:08:12,100 --> 00:08:13,536
and having bottarga,
181
00:08:13,536 --> 00:08:15,843
which is fish eggs
that are salted,
182
00:08:15,843 --> 00:08:17,540
perfect combination.
183
00:08:17,540 --> 00:08:19,673
Okay, clean the shrimps
properly. Check.
184
00:08:19,673 --> 00:08:22,066
I was thinking about
plain English Ritz Crackers
185
00:08:22,066 --> 00:08:23,590
and I was thinking,
what is the next
186
00:08:23,590 --> 00:08:24,939
bloody English thing
I can think of
187
00:08:24,939 --> 00:08:26,244
and that's a shrimp cocktail.
188
00:08:30,335 --> 00:08:33,034
- Sí, por favor.
- What you making, Begoña?
189
00:08:33,034 --> 00:08:34,775
A mousse
of the oyster leaves
190
00:08:34,775 --> 00:08:37,168
and tapenade
of red paprika peppers
191
00:08:37,168 --> 00:08:38,430
and then the bottarga.
192
00:08:38,430 --> 00:08:39,823
I love working with bottarga,
193
00:08:39,823 --> 00:08:41,651
because you can use it
like it's salt.
194
00:08:41,651 --> 00:08:42,957
It's quite
popular in all of Spain.
195
00:08:42,957 --> 00:08:44,872
The mousse
needs to be cold
196
00:08:44,872 --> 00:08:48,005
and I don't have too much time
to put in the freezer.
197
00:08:49,529 --> 00:08:51,705
CHARBEL: I think
on the other side, babe.
198
00:08:53,837 --> 00:08:56,231
Mm, look at that.
Smell it.
199
00:08:56,231 --> 00:08:58,015
- DAWN: Delicious.
- BUDDHA: Banana.
200
00:08:58,363 --> 00:09:00,235
Dawn and Gabri have
tamarind and jackfruit,
201
00:09:00,235 --> 00:09:02,498
two ingredients that go
really well together.
202
00:09:02,498 --> 00:09:03,934
I feel like
I'm the wild card.
203
00:09:03,934 --> 00:09:05,806
I brought caviar cream
to the table.
204
00:09:05,806 --> 00:09:07,895
I'm gonna do
a veal tartare
205
00:09:07,895 --> 00:09:10,245
with, like,
a Thai-inspired cod cream.
206
00:09:10,245 --> 00:09:12,464
DAWN: We're both doing
Thai-inspired today.
207
00:09:12,943 --> 00:09:14,641
After Top Chef Portland,
208
00:09:14,641 --> 00:09:16,773
the responses
that I received for my food
209
00:09:16,773 --> 00:09:18,514
were really positive
210
00:09:18,514 --> 00:09:19,863
and now I'm on the track
211
00:09:19,863 --> 00:09:22,344
to open my restaurant
late August.
212
00:09:22,344 --> 00:09:23,824
I'm going to make
213
00:09:23,824 --> 00:09:25,869
salmon baste in caviar butter, jackfruit,
214
00:09:25,869 --> 00:09:27,784
- eden roll, too, right?
- GABRI: Yeah.
215
00:09:27,784 --> 00:09:29,264
DAWN: It's really
important for me
216
00:09:29,264 --> 00:09:33,181
to stay true
to the roots of my style.
217
00:09:33,181 --> 00:09:34,530
Global comfort food.
218
00:09:34,530 --> 00:09:35,879
I'm making a...
219
00:09:36,576 --> 00:09:37,838
a tamarind butter.
220
00:09:37,838 --> 00:09:39,970
I never used
caviar cream before.
221
00:09:39,970 --> 00:09:41,624
It's going to be
hard to fit
222
00:09:41,624 --> 00:09:43,060
all those ingredients
in one bite.
223
00:09:43,060 --> 00:09:45,149
I'm working
on my jackfruit right now.
224
00:09:45,149 --> 00:09:47,848
It's going to be really meaty,
like, a crab meat.
225
00:09:47,848 --> 00:09:49,371
It will be delicious.
226
00:09:49,371 --> 00:09:51,373
Caviar cream tastes
really, really fishy.
227
00:09:51,373 --> 00:09:55,072
I'm gonna add it
to my jackfruit to punch it.
228
00:09:57,422 --> 00:10:00,600
There'’s this Southern thing
where you fry crackers.
229
00:10:00,600 --> 00:10:01,731
Damn!
230
00:10:02,123 --> 00:10:04,473
Ritz Crackers
are such an important
231
00:10:04,473 --> 00:10:06,170
part of Southern cuisine.
232
00:10:06,170 --> 00:10:08,216
Not only did I grow up
eating Ritz Crackers,
233
00:10:08,216 --> 00:10:10,392
but we serve them
in my restaurant.
234
00:10:10,392 --> 00:10:11,741
Oh, something smells good.
235
00:10:11,741 --> 00:10:13,221
- Is that you?
- NICOLE: Yeah.
236
00:10:13,221 --> 00:10:14,918
SARA: Oh, God.
237
00:10:14,918 --> 00:10:18,356
I owned a high-end
catering company for 13 years.
238
00:10:18,356 --> 00:10:21,272
I'm used to doing small bites
with lots of flavor.
239
00:10:21,272 --> 00:10:23,797
Thank you for picking goat's
cheese, that's a good one.
240
00:10:23,797 --> 00:10:27,148
Guajillo peppers,
goat's cheese, and horseradish.
241
00:10:27,148 --> 00:10:28,976
They all kind of,
like, go together.
242
00:10:28,976 --> 00:10:30,717
I am sure
we are gonna do
243
00:10:30,717 --> 00:10:32,675
three different things
completely, yeah?
244
00:10:32,675 --> 00:10:34,329
NICOLE: I feel like it.
245
00:10:34,329 --> 00:10:36,070
I'm gonna try and make
a Mexican amuse-bouche.
246
00:10:36,070 --> 00:10:38,246
I'm make-shifting
salsa right now
247
00:10:38,246 --> 00:10:40,074
for a----ing
Mexican Michelin Star chef.
248
00:10:40,074 --> 00:10:42,903
Am I, like, shooting myself
in the foot, or what?
249
00:10:42,903 --> 00:10:44,295
Mama needs
some new shoes.
250
00:10:44,295 --> 00:10:46,254
Mama needs
another 10 minutes.
251
00:10:49,474 --> 00:10:50,954
Time is fly.
252
00:10:54,218 --> 00:10:58,353
DALE: I'm gonna do a fish,
which is gonna be tempuraed.
253
00:10:58,353 --> 00:10:59,920
I had the idea to do
254
00:10:59,920 --> 00:11:01,661
almost, like, a fish and chips
kind of thing.
255
00:11:02,400 --> 00:11:04,881
Chop up the plantains
really, really fine
256
00:11:04,881 --> 00:11:07,144
and then mix them in
with a nice batter.
257
00:11:10,060 --> 00:11:12,410
Chefs, you have
five minutes left.
258
00:11:12,410 --> 00:11:13,716
MAY: Go, man.
259
00:11:15,805 --> 00:11:20,636
I taste orange,
sour, sweet, spicy.
260
00:11:20,636 --> 00:11:22,986
I feel good now.
261
00:11:27,164 --> 00:11:28,731
SYLWIA: How much time
we have left?
262
00:11:28,731 --> 00:11:30,428
BUDDHA: One minute!
263
00:11:32,300 --> 00:11:34,998
It's just I need to put it
in the bag to plate it.
264
00:11:35,651 --> 00:11:41,048
♪
265
00:11:41,048 --> 00:11:45,705
PADMA: Five, four,
three, two, one.
266
00:11:45,705 --> 00:11:48,185
Hands up.
Crackers down.
267
00:11:49,404 --> 00:11:51,145
DALE: Oh, sh--.
You didn't put one.
268
00:11:51,145 --> 00:11:52,886
Yeah, I didn't put it
on the plate.
269
00:11:52,886 --> 00:11:56,803
I feel really, really
disappointed with myself.
270
00:11:56,803 --> 00:11:58,718
I ran out of time.
271
00:12:03,505 --> 00:12:06,595
Sara, Nicole, and Sylwia,
please come on up.
272
00:12:06,595 --> 00:12:08,989
- My God, I'm so excited.
- Hello, you guys.
273
00:12:08,989 --> 00:12:10,904
PADMA: Tell us
what your ingredients were.
274
00:12:10,904 --> 00:12:13,733
SARA: Guajillo, goat's cheese,
and horseradish.
275
00:12:13,733 --> 00:12:17,258
I have a brown butter
and guajillo fried Ritz Cracker
276
00:12:17,258 --> 00:12:19,347
with goat cheese,
pepper jelly,
277
00:12:19,347 --> 00:12:20,957
and an apple
and horseradish salad.
278
00:12:20,957 --> 00:12:22,829
PADMA: Nicole.
279
00:12:22,829 --> 00:12:24,961
I have a grilled bavette
with goat cheese
280
00:12:24,961 --> 00:12:26,397
and an agave horseradish,
281
00:12:26,397 --> 00:12:29,009
black garlic jam,
and a salsa macha.
282
00:12:29,009 --> 00:12:30,837
Salsa macha.
283
00:12:30,837 --> 00:12:32,142
PADMA: Sylwia,
what did you make?
284
00:12:32,142 --> 00:12:34,536
Guajillo peppers
on a pillow
285
00:12:34,536 --> 00:12:36,973
of goat cheese
with the truffles.
286
00:12:36,973 --> 00:12:38,409
These are all delicious.
287
00:12:38,409 --> 00:12:40,194
This is gonna be
really hard.
288
00:12:40,803 --> 00:12:42,196
Come with me.
289
00:12:43,414 --> 00:12:45,242
They're gonna decide
right now.
290
00:12:45,242 --> 00:12:47,331
'Cause it was, like,
unexpected, I'd say?
291
00:12:47,331 --> 00:12:48,768
PADMA: Yeah, different notes.
292
00:12:48,768 --> 00:12:50,334
Yeah, more layers.
293
00:12:52,423 --> 00:12:56,950
Our favorite bite
of this round belongs to...
294
00:12:58,690 --> 00:13:00,127
Nicole.
295
00:13:00,127 --> 00:13:01,955
PADMA: Congratulations,
Nicole.
296
00:13:02,346 --> 00:13:05,436
It was unexpected
because of the umami
297
00:13:05,436 --> 00:13:08,483
and the balanced intensity
on the dish, you know?
298
00:13:08,483 --> 00:13:10,877
I can't believe
I won this round.
299
00:13:11,965 --> 00:13:13,531
Thank you very much.
300
00:13:16,012 --> 00:13:18,449
Tom, Amar, and Begoña.
301
00:13:23,890 --> 00:13:25,674
Thank you.
302
00:13:25,674 --> 00:13:27,676
Wait, what happened?
303
00:13:27,676 --> 00:13:29,330
I was in another world.
304
00:13:29,330 --> 00:13:32,333
- So you ran out of time?
- Yeah. I feel really stupid.
305
00:13:32,333 --> 00:13:34,465
Tell Santiago
what he's eating, Begoña.
306
00:13:34,465 --> 00:13:38,600
Tapenade with mousse
of oyster leaves and bottarga.
307
00:13:38,600 --> 00:13:41,472
- I love the sea flavor.
- Thank you.
308
00:13:41,472 --> 00:13:44,736
- I love the sea.
- [all laughing]
309
00:13:44,736 --> 00:13:46,347
Amar, what did you make?
310
00:13:46,347 --> 00:13:48,349
I made a lightly smoked
cod dip
311
00:13:48,349 --> 00:13:50,568
with avocado pickled
mustard seeds
312
00:13:50,568 --> 00:13:52,135
and shaved bottarga.
313
00:13:52,135 --> 00:13:54,224
Big Myanmar style.
314
00:13:54,703 --> 00:13:56,923
And I thought
I wasn't gonna eat a lot today.
315
00:13:56,923 --> 00:13:59,186
[all laughing]
316
00:13:59,186 --> 00:14:00,665
Tom, what did you make?
317
00:14:00,665 --> 00:14:02,189
Shrimp cocktail my way,
318
00:14:02,189 --> 00:14:03,581
which is avocado roulade
319
00:14:03,581 --> 00:14:05,366
and then on top you have
a persillade
320
00:14:05,366 --> 00:14:08,238
with bottarga
and the oyster fennels.
321
00:14:09,326 --> 00:14:10,893
PADMA: So,
it's between the other two?
322
00:14:10,893 --> 00:14:12,547
Yeah, yeah, yeah.
I think it's the amount.
323
00:14:12,547 --> 00:14:14,766
- PADMA: Yeah, the ratio.
- SANTIAGO: Yeah. Exactly.
324
00:14:14,766 --> 00:14:16,159
PADMA: Okay.
325
00:14:17,291 --> 00:14:21,382
Our favorite bite
from this round belongs to...
326
00:14:23,079 --> 00:14:24,689
- Tom.
- Thank you so much.
327
00:14:24,689 --> 00:14:27,736
Congratulations, Tom.
It was very yummy.
328
00:14:27,736 --> 00:14:29,346
On a roll, baby.
329
00:14:30,782 --> 00:14:32,219
Thank you.
330
00:14:32,219 --> 00:14:34,090
What are the three ingredients
you guys had?
331
00:14:34,090 --> 00:14:36,223
Wasabi, plantain, and capers.
332
00:14:36,223 --> 00:14:37,964
I sautéed some corn
and capers
333
00:14:37,964 --> 00:14:40,401
and then I fried
some plantain on top.
334
00:14:40,792 --> 00:14:44,579
I did plantain fried cod
with wasabi caper aioli
335
00:14:44,579 --> 00:14:46,276
and some fried caper.
336
00:14:47,190 --> 00:14:49,279
I made salsa plantain
337
00:14:49,279 --> 00:14:52,500
with fried capers
and a bit of wasabi.
338
00:14:53,153 --> 00:14:55,546
Our favorite bite is...
339
00:14:57,897 --> 00:14:59,855
- Dale.
- Thank you.
340
00:15:00,638 --> 00:15:04,512
I've never seen
plantain used in that way.
341
00:15:04,512 --> 00:15:06,949
- It was really creative.
- Thank you.
342
00:15:07,732 --> 00:15:09,169
Oh, pretty.
343
00:15:09,169 --> 00:15:11,475
The three ingredients
you had were?
344
00:15:11,475 --> 00:15:14,957
- Yeast extract, kumquat, and--
- MAY: Hibiscus.
345
00:15:14,957 --> 00:15:17,351
I make panzanella cracker
346
00:15:17,351 --> 00:15:21,790
with kumquat salad
and smoked mackerel.
347
00:15:22,225 --> 00:15:23,748
I have made Ritz Cracker
348
00:15:23,748 --> 00:15:26,838
topped with yeast extract
with mascarpone mousse
349
00:15:26,838 --> 00:15:30,712
and then kumquat spiced jam
and the glazed hibiscus.
350
00:15:30,712 --> 00:15:34,672
I made spicy kumquat jam
with hibiscus juice
351
00:15:34,672 --> 00:15:37,240
and cooked
with extract yeast.
352
00:15:37,240 --> 00:15:38,633
These are so different.
353
00:15:38,633 --> 00:15:40,156
Fantastic.
354
00:15:41,462 --> 00:15:45,118
Our favorite bite
from this round is...
355
00:15:46,858 --> 00:15:48,686
- May.
- [all applauding]
356
00:15:48,686 --> 00:15:50,384
SYLWIA: Go, May!
357
00:15:50,862 --> 00:15:53,343
Yours was really different
in flavor profiles
358
00:15:53,343 --> 00:15:55,215
and I also thought
you understood
359
00:15:55,215 --> 00:15:59,001
the proportion
of cracker to topping.
360
00:15:59,001 --> 00:16:01,264
And the spiciness was like...
361
00:16:01,264 --> 00:16:02,613
Thank you.
362
00:16:05,225 --> 00:16:07,401
All right, last,
but I know not least,
363
00:16:07,401 --> 00:16:09,142
Buddha,
tell us what you made.
364
00:16:09,142 --> 00:16:11,274
Veal tartare
with jackfruit, tamarind,
365
00:16:11,274 --> 00:16:13,711
and the caviar cream
and cucumber dressed in,
366
00:16:13,711 --> 00:16:15,800
like, a little bit
of a tamarind dressing.
367
00:16:15,800 --> 00:16:18,542
I made caviar butter
basted salmon
368
00:16:18,542 --> 00:16:21,545
with tamarind
and jackfruit tiger cry.
369
00:16:22,285 --> 00:16:24,461
Mine is Jackfruit
à la Mexicana
370
00:16:24,461 --> 00:16:28,204
with caviar paste
and tamarind butter.
371
00:16:30,380 --> 00:16:32,078
We'll be right back.
I don't know,
372
00:16:32,078 --> 00:16:33,557
it's a really hard choice.
373
00:16:35,342 --> 00:16:36,865
I didn't really taste
the caviar.
374
00:16:36,865 --> 00:16:38,388
SANTIAGO: Yeah. Yeah, yeah.
375
00:16:41,261 --> 00:16:43,306
The winner is...
376
00:16:45,700 --> 00:16:47,049
Gabri.
377
00:16:47,049 --> 00:16:50,357
- Thank you.
- [all applauding]
378
00:16:50,357 --> 00:16:52,054
PADMA: It was
so sweet and tart.
379
00:16:52,054 --> 00:16:53,577
It was really elegant.
380
00:16:53,925 --> 00:16:56,145
- PADMA: Thank you all.
- Thank you so much.
381
00:16:56,145 --> 00:16:57,842
[applauding]
382
00:16:59,453 --> 00:17:02,934
The winners from each round
were Nicole,
383
00:17:02,934 --> 00:17:06,373
Tom, Dale, May, and Gabri.
384
00:17:06,373 --> 00:17:08,897
Our favorite amuse-bouche
385
00:17:08,897 --> 00:17:13,815
was surprising,
unexpected, delicious,
386
00:17:13,815 --> 00:17:15,469
and it belonged to...
387
00:17:18,515 --> 00:17:19,821
Chef May.
388
00:17:20,169 --> 00:17:22,563
Congratulations!
389
00:17:23,955 --> 00:17:28,177
May, you utilized the three
ingredients you had beautifully.
390
00:17:28,177 --> 00:17:30,397
I'm totally
proud of myself.
391
00:17:30,397 --> 00:17:33,487
I'm the only one
from Thailand.
392
00:17:33,487 --> 00:17:36,751
I'm here to represent
my country.
393
00:17:36,751 --> 00:17:38,448
PADMA: Not only
did you just win immunity,
394
00:17:38,448 --> 00:17:41,190
- you won $10,000...
- Boom.
395
00:17:41,190 --> 00:17:42,931
...from our friends at Ritz.
396
00:17:42,931 --> 00:17:45,238
Now they know me.
397
00:17:45,238 --> 00:17:47,066
My name is Chef May.
398
00:17:47,066 --> 00:17:48,458
Thank you.
399
00:17:48,458 --> 00:17:50,721
PADMA: Santiago,
thank you for joining us.
400
00:17:50,721 --> 00:17:52,462
It was great
to have you here today.
401
00:17:52,462 --> 00:17:55,030
Thank you
and good luck to everyone.
402
00:17:55,030 --> 00:17:56,379
Pleasure.
403
00:17:56,379 --> 00:17:59,165
[chefs applauding]
404
00:17:59,165 --> 00:18:01,471
Chefs,
you did a great job,
405
00:18:01,471 --> 00:18:04,518
but this next challenge
could get a little sticky.
406
00:18:11,264 --> 00:18:13,353
After 19 seasons
of Top Chef,
407
00:18:13,353 --> 00:18:16,965
no ingredient
has caused more chefs
408
00:18:16,965 --> 00:18:19,837
to pack their knives than...
409
00:18:21,056 --> 00:18:23,189
- Risotto?
- PADMA: Rice!
410
00:18:23,189 --> 00:18:25,669
[Amar laughs]
411
00:18:26,801 --> 00:18:28,803
LUCIANA: Rice is so important
in Brazil.
412
00:18:28,803 --> 00:18:31,414
If you go to somebody's house
and there is no rice,
413
00:18:31,414 --> 00:18:33,329
we think, like,
"What happened in the kitchen?"
414
00:18:34,461 --> 00:18:36,811
Chefs, please welcome
your guest judge
415
00:18:36,811 --> 00:18:38,073
for this next round,
416
00:18:38,073 --> 00:18:40,206
host of Top Chef South Africa,
417
00:18:40,206 --> 00:18:41,859
Lorna Maseko.
418
00:18:41,859 --> 00:18:45,080
- [chefs applauding]
- Welcome.
419
00:18:45,080 --> 00:18:46,342
Thank you so much
for having me.
420
00:18:46,342 --> 00:18:48,388
I'm super excited
to be here.
421
00:18:48,388 --> 00:18:50,172
NICOLE: I'm starting
to see a theme
422
00:18:50,172 --> 00:18:51,565
and it's that Top Chef
423
00:18:51,565 --> 00:18:53,654
reaches all parts
of the world.
424
00:18:53,654 --> 00:18:57,614
It's fun to be able to cook
for so many different palettes.
425
00:18:57,614 --> 00:19:00,791
PADMA: Rice is a staple food
around the world
426
00:19:00,791 --> 00:19:03,620
from Palau
to paella to tahdig,
427
00:19:03,620 --> 00:19:05,840
rice dishes
can be vastly different
428
00:19:05,840 --> 00:19:07,668
depending
on where you're from.
429
00:19:07,668 --> 00:19:09,539
LORNA: Rice can be
quite temperamental.
430
00:19:09,539 --> 00:19:13,717
You need to get the ratio
between rice and water perfect.
431
00:19:13,717 --> 00:19:17,199
For your elimination challenge,
we want a rice dish.
432
00:19:17,895 --> 00:19:20,811
How you'd like to prepare it
is up to you.
433
00:19:20,811 --> 00:19:22,465
Sweet, savory,
434
00:19:22,465 --> 00:19:24,902
or, if you are daring,
a risotto.
435
00:19:25,599 --> 00:19:27,992
No make a risotto. Mm-mm.
436
00:19:27,992 --> 00:19:31,953
But you should know
you'll be cooking your rice dish
437
00:19:31,953 --> 00:19:33,781
for 100 guests.
438
00:19:33,781 --> 00:19:37,524
Plus the judges
at Alexandra Palace.
439
00:19:37,524 --> 00:19:40,222
We're putting you chefs
to the test.
440
00:19:42,659 --> 00:19:45,227
Chefs, I'm super excited
441
00:19:45,227 --> 00:19:46,533
to taste your food,
so good luck.
442
00:19:46,533 --> 00:19:49,231
PADMA: Remember,
feature the rice.
443
00:19:49,231 --> 00:19:50,493
We'll see you tomorrow.
444
00:19:50,493 --> 00:19:55,759
♪
445
00:19:57,544 --> 00:19:58,893
BUDDHA: It's so such
a simple ingredient
446
00:19:58,893 --> 00:20:00,895
and it's usually served
as a side.
447
00:20:00,895 --> 00:20:02,897
So how do you make it
the star of the show?
448
00:20:02,897 --> 00:20:05,291
The key here
is to maintain rice quality.
449
00:20:05,291 --> 00:20:06,901
Some of them
are stressed or afraid
450
00:20:06,901 --> 00:20:08,598
from cooking rice,
but not me.
451
00:20:08,598 --> 00:20:10,731
When I cook rice,
I'm always gentle,
452
00:20:10,731 --> 00:20:13,124
I'm always sweet and nice.
[laughs]
453
00:20:13,603 --> 00:20:16,040
[indistinct chatter]
454
00:20:20,567 --> 00:20:23,918
LUCIANA: Oh, my God,
I need some help. [yells]
455
00:20:23,918 --> 00:20:26,573
I have been living in London
for 19 years.
456
00:20:26,573 --> 00:20:28,792
My boyfriend is English
457
00:20:28,792 --> 00:20:31,447
and he was living
in Brazil with me.
458
00:20:34,929 --> 00:20:37,105
19 years later
I'm here cooking,
459
00:20:37,105 --> 00:20:40,413
so I decided to make Kedgeree,
British Indian dish,
460
00:20:40,413 --> 00:20:42,502
to show, like,
I hold my appreciation
461
00:20:42,502 --> 00:20:43,981
to live in this
amazing city.
462
00:20:48,769 --> 00:20:51,815
Spicy, traditional
Congolese food.
463
00:20:51,815 --> 00:20:54,296
- And you?
- I'll make a dessert.
464
00:20:54,296 --> 00:20:56,211
VICTOIRE: Wow, creative.
465
00:20:56,211 --> 00:20:58,605
I know that everyone
466
00:20:58,605 --> 00:21:01,434
was going to...
467
00:21:01,434 --> 00:21:02,957
because it's rice,
468
00:21:02,957 --> 00:21:04,915
but I'm going to make
a dessert.
469
00:21:04,915 --> 00:21:06,090
Taro root.
470
00:21:06,090 --> 00:21:07,962
Thai black rice pudding.
471
00:21:11,748 --> 00:21:13,620
I love the grains
of the black rice,
472
00:21:13,620 --> 00:21:16,840
the shells of the grains,
still dense,
473
00:21:16,840 --> 00:21:18,625
but inside soft.
474
00:21:22,150 --> 00:21:23,673
AMAR: What kind of
paella are you making?
475
00:21:23,673 --> 00:21:24,979
BEGOÑA: I'm not doing paella.
476
00:21:24,979 --> 00:21:26,763
What, do you think
I'm crazy?
477
00:21:28,939 --> 00:21:30,593
ALI: Okay, awesome.
Thank you so much.
478
00:21:30,593 --> 00:21:32,378
I'm going
to do a lamb ouzi
479
00:21:32,378 --> 00:21:33,814
with basmati rice.
480
00:21:33,814 --> 00:21:35,468
It's very famous
in Jordan.
481
00:21:35,468 --> 00:21:38,035
My mom used to cook it
for us all the time.
482
00:21:38,035 --> 00:21:39,776
Which one is better chocolate,
this one or that?
483
00:21:39,776 --> 00:21:41,561
- BUDDHA: This one.
- ALI: My main influence
484
00:21:41,561 --> 00:21:43,911
when it comes to cooking
is my mother,
485
00:21:43,911 --> 00:21:45,042
but...
486
00:21:46,087 --> 00:21:47,480
...men.
487
00:21:47,480 --> 00:21:49,133
And do you have something
to light it up?
488
00:21:49,133 --> 00:21:51,179
That's why at Alee,
my restaurant,
489
00:21:51,179 --> 00:21:53,399
we are offering
plenty of positions
490
00:21:53,399 --> 00:21:56,010
for female chefs
or front of house.
491
00:21:56,010 --> 00:21:59,013
It's all about
your skills all the way up.
492
00:21:59,013 --> 00:22:00,493
14 minutes!
493
00:22:00,884 --> 00:22:03,060
GABRI: I'm looking
for ingredients for my mole.
494
00:22:03,060 --> 00:22:05,889
I got in my mind
mole with risotto,
495
00:22:05,889 --> 00:22:10,372
so my mole needs
to have 54 ingredients.
496
00:22:10,372 --> 00:22:11,895
Sunflower seeds. Beautiful.
497
00:22:11,895 --> 00:22:14,811
I need tomato,
garlic, onion,
498
00:22:14,811 --> 00:22:17,074
celery, red pepper,
green pepper,
499
00:22:17,074 --> 00:22:18,902
pink pepper, black pepper,
white pepper,
500
00:22:18,902 --> 00:22:21,601
fennel seed, pumpkin seed,
coriander seed, walnut,
501
00:22:21,601 --> 00:22:23,951
chestnuts, macadamia,
and a whole chicken, yeah.
502
00:22:23,951 --> 00:22:25,387
There's a lot of ingredients.
503
00:22:25,387 --> 00:22:27,694
[Gabri chuckling]
504
00:22:28,216 --> 00:22:29,957
DALE: Dawn, how do you feel
with cooking rice?
505
00:22:29,957 --> 00:22:31,654
Is it something
you do all the time?
506
00:22:31,654 --> 00:22:33,439
- DAWN: Rice is life, friend.
- All right.
507
00:22:33,439 --> 00:22:34,875
I cook with it
all the time.
508
00:22:34,875 --> 00:22:37,747
I love the idea
of black rice congee
509
00:22:37,747 --> 00:22:40,489
because it is
overcooked rice
510
00:22:40,489 --> 00:22:43,971
and so it will hold better
over the course of a few hours
511
00:22:43,971 --> 00:22:45,842
and I just want to make sure
that the dish
512
00:22:45,842 --> 00:22:48,671
is the same from the first
person to the last person.
513
00:22:48,671 --> 00:22:51,935
Coriander
and Sichuan peppercorn.
514
00:22:53,502 --> 00:22:54,982
GABRI: Oh, my.
Oh, my, oh, my, oh, my.
515
00:22:54,982 --> 00:22:56,592
Oh, wait, wait,
wait, wait, wait.
516
00:22:56,592 --> 00:22:58,420
In my season
of Top Chef,
517
00:22:58,420 --> 00:23:00,422
we're not doing
shopping at all.
518
00:23:00,422 --> 00:23:01,989
Oh, my God,
this is so expensive.
519
00:23:01,989 --> 00:23:04,557
My cart still has
half of the ingredients,
520
00:23:04,557 --> 00:23:08,430
you know,
and already I spent £350.
521
00:23:08,430 --> 00:23:09,823
What should I do?
522
00:23:15,306 --> 00:23:17,091
SARA: It's kind of crazy.
523
00:23:17,091 --> 00:23:18,962
Oh, my God,
this is so expensive.
524
00:23:18,962 --> 00:23:20,877
My cart has
half of the ingredients,
525
00:23:20,877 --> 00:23:24,359
you know,
and already I spent £350.
526
00:23:24,359 --> 00:23:25,708
I don't know
what to do.
527
00:23:26,187 --> 00:23:28,058
GABRI: How your money
do you spent?
528
00:23:28,058 --> 00:23:29,973
MAY: I spend 120.
529
00:23:29,973 --> 00:23:31,671
GABRI: Can I use
the rest of your money?
530
00:23:31,671 --> 00:23:34,151
Wha-- sure.
I'm happy to share.
531
00:23:34,151 --> 00:23:36,153
Keep that money
with myself,
532
00:23:36,153 --> 00:23:37,459
that not gonna...
533
00:23:37,459 --> 00:23:39,026
GABRI: Thank you so much.
534
00:23:39,026 --> 00:23:40,288
You saved me.
535
00:23:40,288 --> 00:23:42,682
AMAR: Thank you very much.
Thank you, guys.
536
00:23:42,682 --> 00:23:46,033
[upbeat music playing]
537
00:23:56,478 --> 00:23:58,741
DAWN: I don't even know
where we find the rice.
538
00:23:58,741 --> 00:24:00,743
[Dawn chuckles]
539
00:24:03,877 --> 00:24:05,661
DAWN: What the heck, eh?
540
00:24:10,318 --> 00:24:12,712
Hey Charbel, your onion,
mi onion, we're going to cry.
541
00:24:13,539 --> 00:24:14,627
CHARBEL: Seriously.
542
00:24:14,627 --> 00:24:16,193
Back when
I was in Lebanon,
543
00:24:16,193 --> 00:24:18,108
my first job
was in a big kitchen.
544
00:24:18,108 --> 00:24:20,067
Cooking the rice,
I messed it up so many times,
545
00:24:20,067 --> 00:24:22,069
get yelled at,
but you're a kid,
546
00:24:22,069 --> 00:24:24,201
you have tough skin,
so you learn.
547
00:24:24,201 --> 00:24:25,812
I'm going
with chicken and rice.
548
00:24:25,812 --> 00:24:27,770
My mom used to cook it
Lebanese way.
549
00:24:27,770 --> 00:24:31,905
I'm using basmati rice because
I can cook basmati blindfolded.
550
00:24:31,905 --> 00:24:35,038
I wanna share the same
experience I used to have
551
00:24:35,038 --> 00:24:37,171
when I was a kid
with 100 people.
552
00:24:37,171 --> 00:24:39,216
LUCIANA: I can see
you have some Oxtail.
553
00:24:39,216 --> 00:24:42,045
DAWN: Oh, yeah.
Oxtails are my favorite.
554
00:24:42,045 --> 00:24:43,960
The challenge
is to get them done in time.
555
00:24:43,960 --> 00:24:45,832
Time is not
on our side today.
556
00:24:45,832 --> 00:24:47,442
I have to have
pressure cookers.
557
00:24:47,442 --> 00:24:50,010
- ALI: Good luck.
- [Dawn chuckles] I need luck.
558
00:24:50,010 --> 00:24:51,881
I think we all need luck
in this competition, no?
559
00:24:51,881 --> 00:24:53,274
Yeah, you're probably right.
560
00:24:53,622 --> 00:24:55,319
Black rice takes
a long time to cook
561
00:24:55,319 --> 00:24:57,408
and I want
to get it cooked all the way
562
00:24:57,408 --> 00:24:59,889
so that I can begin making
the congee tomorrow.
563
00:24:59,889 --> 00:25:01,412
Behind, behind.
564
00:25:02,065 --> 00:25:04,024
CHARBEL: Coming through.
Really hot.
565
00:25:04,024 --> 00:25:06,113
LUCIANA: [exclaims] So hot.
566
00:25:06,113 --> 00:25:08,028
I feel like
I'm in Brazil.
567
00:25:08,985 --> 00:25:11,248
BUDDHA: Tom, there's, like,
at least 80 German dishes
568
00:25:11,248 --> 00:25:13,947
with rice that I can name
on the top of my head.
569
00:25:13,947 --> 00:25:15,949
[bleep] no, man,
we don't do any rice.
570
00:25:16,558 --> 00:25:19,692
TOM: Every culture
in the world uses rice.
571
00:25:19,692 --> 00:25:20,997
There's not
a single rice station
572
00:25:20,997 --> 00:25:22,477
in whole bloody
Germany, man.
573
00:25:23,478 --> 00:25:25,872
So, for this challenge
I'm making...
574
00:25:27,787 --> 00:25:30,093
My colleagues on the ships,
they're Indian,
575
00:25:30,093 --> 00:25:32,356
so we use this
a lot for family meals
576
00:25:32,356 --> 00:25:33,793
and it means something.
577
00:25:33,793 --> 00:25:36,056
- Just under one hour, chefs.
- Wait.
578
00:25:38,319 --> 00:25:41,017
- BUDDHA: I love a khajuri.
- So do you like it?
579
00:25:41,017 --> 00:25:43,411
- One of my favorites.
- LUCIANA: It's looking good.
580
00:25:43,411 --> 00:25:44,804
I just need 100 eggs.
581
00:25:45,195 --> 00:25:47,850
I think, "Do I'm gonna
have time to peel 100 eggs?"
582
00:25:49,635 --> 00:25:52,159
- Behind.
- Oh, [bleep].
583
00:25:52,159 --> 00:25:55,597
The mole preparation
usually takes two days.
584
00:25:55,597 --> 00:25:57,294
Such a waste,
such a waste.
585
00:25:57,294 --> 00:26:00,733
But if I don't get
my mole done tonight,
586
00:26:00,733 --> 00:26:02,343
I'm totally
screwed tomorrow.
587
00:26:03,518 --> 00:26:05,041
Amar, what are you doing?
588
00:26:05,041 --> 00:26:07,261
I'm making
a Fesenjaãn style
589
00:26:07,261 --> 00:26:09,959
with beef with some
saffron arancini.
590
00:26:09,959 --> 00:26:13,180
Arancini is
the leftover risotto,
591
00:26:13,180 --> 00:26:16,183
you shape into a little ball,
you bread it, you deep fry it.
592
00:26:16,183 --> 00:26:19,490
- DAWN: Oh, come on, man!
- AMAR: Oh, sh--, sorry, sorry.
593
00:26:19,490 --> 00:26:21,014
I'm using arborio rice.
594
00:26:21,014 --> 00:26:23,190
The whole idea
is to get the rice done today
595
00:26:23,190 --> 00:26:26,367
and then tomorrow,
bread and fry to order.
596
00:26:26,367 --> 00:26:29,065
This is looking great, man,
I'm happy with it.
597
00:26:32,329 --> 00:26:34,375
- Hey, Chefs, how you doing?
- [chefs] Hey.
598
00:26:35,115 --> 00:26:36,377
Perfect.
599
00:26:37,944 --> 00:26:39,859
- Hey, Sara.
- Hey, chefs, how are y'all?
600
00:26:39,859 --> 00:26:41,948
So what are you making
with your yogurt here?
601
00:26:41,948 --> 00:26:43,471
I'm making
an everything bagel.
602
00:26:43,471 --> 00:26:44,994
- An everything bagel.
- Everything rice.
603
00:26:44,994 --> 00:26:46,735
How are you
presenting the rice?
604
00:26:46,735 --> 00:26:48,302
So I'm doing sticky rice,
but I'm gonna put
605
00:26:48,302 --> 00:26:49,999
a bunch of
everything spice in there
606
00:26:49,999 --> 00:26:51,653
and then I'll crisp it up
on the plancha.
607
00:26:51,653 --> 00:26:53,350
- Oh, you're frying it.
- Yeah.
608
00:26:53,350 --> 00:26:55,352
Which is quite popular
at the moment as well, right?
609
00:26:55,352 --> 00:26:57,528
- Maybe I made it popular.
- [laughing]
610
00:26:57,528 --> 00:26:59,487
- JUDGES: Good luck.
- Thanks, you guys.
611
00:26:59,487 --> 00:27:02,098
- Hey, Dale, how's it going?
- It's going good, I think.
612
00:27:02,098 --> 00:27:04,231
- So, what are you making?
- I'm gonna make congee.
613
00:27:04,231 --> 00:27:06,581
I've never made congee before,
but I've had it.
614
00:27:06,581 --> 00:27:08,148
My cooks make it
all the time
615
00:27:08,148 --> 00:27:09,671
for staff meals,
so I'm gonna do that.
616
00:27:09,671 --> 00:27:11,020
I think because the fact
that congee
617
00:27:11,020 --> 00:27:12,282
is essentially
overcooked rice,
618
00:27:12,282 --> 00:27:13,632
I feel reasonably comfortable.
619
00:27:14,154 --> 00:27:16,373
I go with koshihikari rice,
which is a sushi rice.
620
00:27:16,373 --> 00:27:18,071
Do you pay attention
when they make it?
621
00:27:18,071 --> 00:27:19,986
I've asked a couple
of questions, you know?
622
00:27:19,986 --> 00:27:21,552
I started with Gordon Ramsay
here in London
623
00:27:21,552 --> 00:27:23,598
and then we were opening up
two restaurants
624
00:27:23,598 --> 00:27:24,904
in Tokyo, Japan.
625
00:27:24,904 --> 00:27:27,558
I had my son live
in Japan with me.
626
00:27:27,558 --> 00:27:29,691
I've been essentially
a single father with him
627
00:27:29,691 --> 00:27:31,040
since he was about five.
628
00:27:31,040 --> 00:27:32,476
I've been lucky enough
to raise him
629
00:27:32,476 --> 00:27:34,696
and him help
basically raise me.
630
00:27:34,696 --> 00:27:35,915
What's going in your congee?
631
00:27:35,915 --> 00:27:37,394
I've got
short ribs braising.
632
00:27:37,394 --> 00:27:39,179
So I'm gonna kind of
crisp that up--
633
00:27:39,179 --> 00:27:40,876
Actually a smart thing to do
for 100 people.
634
00:27:40,876 --> 00:27:42,443
Thank you.
Hopefully you're saying that
635
00:27:42,443 --> 00:27:44,358
- to me tomorrow.
- JUDGE TOM: Good luck. Yeah.
636
00:27:44,358 --> 00:27:45,925
- Hi, Sylwia.
- Hello, chefs.
637
00:27:45,925 --> 00:27:47,578
- How are you doing?
- Good.
638
00:27:47,578 --> 00:27:49,624
Did you get the message?
We're making rice, not potatoes.
639
00:27:49,624 --> 00:27:53,584
No, actually my dish
is gonna be coconut rice
640
00:27:53,584 --> 00:27:55,978
inspired by the Thai dish,
massaman curry.
641
00:27:55,978 --> 00:27:58,981
Having two starches
like potato and rice,
642
00:27:58,981 --> 00:28:01,244
how do you plan
on highlighting rice?
643
00:28:01,244 --> 00:28:03,246
The potatoes get
the taste of the massaman
644
00:28:03,246 --> 00:28:05,727
and then
they can complement rice.
645
00:28:05,727 --> 00:28:07,642
I'm not
a big fan of rice.
646
00:28:07,642 --> 00:28:09,862
I'm potato girl. [chuckles]
647
00:28:09,862 --> 00:28:10,950
- Fantastic.
- Good luck.
648
00:28:10,950 --> 00:28:12,081
Thank you.
649
00:28:12,473 --> 00:28:13,909
- JUDGE TOM: Hello, Begoña.
- Hi.
650
00:28:13,909 --> 00:28:15,737
- How you doing?
- Yeah, good.
651
00:28:15,737 --> 00:28:17,086
I'm doing,
like, seaweed rice.
652
00:28:17,086 --> 00:28:18,653
- Seaweed rice? Okay.
- Yeah.
653
00:28:18,653 --> 00:28:20,873
Not much people use it.
I love the flavor.
654
00:28:20,873 --> 00:28:23,049
I find the carnaroli rice
655
00:28:23,049 --> 00:28:24,964
and I'm gonna do
with pickled ginger.
656
00:28:24,964 --> 00:28:27,227
I want to use
the peel from the lemon,
657
00:28:27,227 --> 00:28:29,359
- like, a kind of risotto.
- It's like a lemon risotto?
658
00:28:29,359 --> 00:28:31,274
- I hope so.
- JUDGE TOM: Good luck.
659
00:28:31,274 --> 00:28:32,798
Thank you.
660
00:28:34,887 --> 00:28:37,019
Okay, Chefs,
everything looks great.
661
00:28:37,019 --> 00:28:38,717
I mean, who knew
rice could be so exciting?
662
00:28:39,674 --> 00:28:41,632
- See you tomorrow. Good luck.
- See you tomorrow!
663
00:28:41,632 --> 00:28:42,851
All right, see you later.
664
00:28:42,851 --> 00:28:44,940
SYLWIA: 30 minutes left, Chefs!
665
00:28:44,940 --> 00:28:46,812
Thank you,
you gorgeous voice over there.
666
00:28:46,812 --> 00:28:51,773
♪
667
00:28:52,861 --> 00:28:55,298
AMAR: Is anybody done with
this two pot of water here?
668
00:28:55,298 --> 00:28:56,735
Anybody?
669
00:28:56,735 --> 00:28:57,953
Two pots of water
sitting here?
670
00:28:57,953 --> 00:28:59,476
Anybody done with it?
671
00:28:59,476 --> 00:29:00,869
Going once, twice.
672
00:29:01,391 --> 00:29:03,219
VICTOIRE: All right,
let's move it.
673
00:29:04,090 --> 00:29:05,308
You need one?
674
00:29:05,787 --> 00:29:08,398
- AMAR: I could take one, yes.
- It's hot.
675
00:29:08,398 --> 00:29:11,706
I sautéed the rice and I need
to just to do the eggs.
676
00:29:11,706 --> 00:29:13,490
Time is gonna fly
quickly now.
677
00:29:13,490 --> 00:29:14,970
DAWN: Yes, yes, yes.
678
00:29:14,970 --> 00:29:17,494
LUCIANA: When I go to the stove
with the eggs...
679
00:29:18,844 --> 00:29:21,150
where are my pots?
It's not there.
680
00:29:21,150 --> 00:29:22,891
Who took my pan
from here?
681
00:29:22,891 --> 00:29:24,458
- BUDDHA: I don't know.
- Guys.
682
00:29:24,458 --> 00:29:26,982
I had a pan here
with hot water
683
00:29:26,982 --> 00:29:28,418
and somebody took it!
684
00:29:28,418 --> 00:29:31,030
- That's not right, yeah?
- Oh, my God.
685
00:29:31,030 --> 00:29:32,858
The Brazilian fire.
686
00:29:33,336 --> 00:29:36,383
Who took the pan here?
I have to cook my eggs.
687
00:29:36,383 --> 00:29:38,646
Somebody took
my two pans from here.
688
00:29:43,477 --> 00:29:46,045
Somebody took
my two pans from here.
689
00:29:46,045 --> 00:29:47,960
Somebody--
these two places here.
690
00:29:48,395 --> 00:29:50,092
DAWN: Luciana
turned beast mode.
691
00:29:50,092 --> 00:29:52,138
I've realized that
she was talking about
692
00:29:52,138 --> 00:29:54,140
Amar and I moving pots.
693
00:29:54,140 --> 00:29:56,185
- I didn't know,
- LUCIANA: Is this yours?
694
00:29:56,185 --> 00:29:58,013
DAWN: That's mine, yes.
We asked a lot.
695
00:29:58,013 --> 00:29:59,667
But I didn't hear.
696
00:30:00,233 --> 00:30:02,757
That's very unfair
for people remove it,
697
00:30:02,757 --> 00:30:04,411
but forget about feelings.
698
00:30:04,411 --> 00:30:06,761
There is no time.
I'm just, like, move on.
699
00:30:06,761 --> 00:30:08,676
DAWN: 10 minutes.
700
00:30:10,721 --> 00:30:13,115
I pre-cooked
my rice for tomorrow,
701
00:30:13,115 --> 00:30:15,901
so then I can
add the spices.
702
00:30:16,466 --> 00:30:18,294
- How's it going, girl?
- VICTOIRE: Good.
703
00:30:18,294 --> 00:30:20,209
Tomorrow
I'll cook my shrimp.
704
00:30:20,209 --> 00:30:21,645
GABRI: Good. Almost finished.
705
00:30:21,645 --> 00:30:23,647
Pretty much done
with my mole.
706
00:30:23,647 --> 00:30:24,953
It's not blended,
707
00:30:24,953 --> 00:30:26,650
but I'm pretty happy
with the result.
708
00:30:31,177 --> 00:30:32,526
I'm dizzy.
709
00:30:35,181 --> 00:30:36,399
DAWN: Sh--.
710
00:30:36,399 --> 00:30:37,748
As I'm laying out
my rice,
711
00:30:37,748 --> 00:30:39,359
I'm noticing
it's still very crunchy.
712
00:30:39,359 --> 00:30:41,187
It's not cooked enough.
713
00:30:41,187 --> 00:30:43,189
Black rice requires
a lot more time.
714
00:30:44,016 --> 00:30:48,150
Tomorrow, I'm going to focus
on doing everything I can
715
00:30:48,150 --> 00:30:49,499
to make it be a congee.
716
00:30:52,851 --> 00:30:55,157
[chefs] Three, two, one.
717
00:30:55,157 --> 00:31:00,206
♪
718
00:31:14,002 --> 00:31:16,091
[all laugh]
719
00:31:16,570 --> 00:31:18,137
It's all
about the variables around,
720
00:31:18,137 --> 00:31:19,834
like, you know,
the temperature,
721
00:31:19,834 --> 00:31:21,662
what pot you're using,
what stove you're using.
722
00:31:21,662 --> 00:31:23,751
BUDDHA: How did you feel
about the kitchen last night?
723
00:31:23,751 --> 00:31:25,013
It was a nightmare
724
00:31:25,013 --> 00:31:26,580
- a little bit, you know?
- Yeah.
725
00:31:26,580 --> 00:31:28,103
Did you see
my crazy moment yesterday?
726
00:31:28,669 --> 00:31:30,105
When I was like...
[imitates screaming]
727
00:31:30,105 --> 00:31:31,759
Oh, yeah,
yeah, yeah. [laughing]
728
00:31:31,759 --> 00:31:32,891
[Luciana speaking]
729
00:31:33,413 --> 00:31:34,936
[both laughing]
730
00:31:34,936 --> 00:31:36,807
♪
731
00:31:36,807 --> 00:31:38,287
TOM: Did you cook
your rice already?
732
00:31:38,940 --> 00:31:40,724
- DAWN: Partially.
- It's gonna be tight.
733
00:31:40,724 --> 00:31:42,857
- It's gonna be very tight.
- Yeah.
734
00:31:42,857 --> 00:31:44,380
Yesterday,
working in that environment,
735
00:31:44,380 --> 00:31:45,947
in that kitchen,
it was horrible,
736
00:31:45,947 --> 00:31:47,340
but I love this challenge,
737
00:31:47,340 --> 00:31:48,471
the fine dining,
the tweezer.
738
00:31:48,471 --> 00:31:50,038
I call those sissy pots.
739
00:31:50,038 --> 00:31:51,561
[Amar laughing]
740
00:31:51,561 --> 00:31:55,609
[suspenseful instrumental
playing]
741
00:31:57,959 --> 00:31:59,613
[woman exclaiming]
742
00:32:09,014 --> 00:32:10,667
We are cooking rice.
743
00:32:10,667 --> 00:32:12,408
I think it's gonna be
very difficult.
744
00:32:12,408 --> 00:32:15,759
But being here outside
this beautiful palace
745
00:32:15,759 --> 00:32:18,849
overlooking the entire city
is amazing.
746
00:32:19,328 --> 00:32:20,939
I still don't have
a bigger pan,
747
00:32:20,939 --> 00:32:22,592
I have to do in paella pan.
748
00:32:23,289 --> 00:32:24,507
DAWN: My oxtails
didn't let me down,
749
00:32:24,507 --> 00:32:26,248
but my rice let me down.
750
00:32:26,248 --> 00:32:27,771
I am stressed.
751
00:32:27,771 --> 00:32:29,469
Do you think
this will cook in an hour?
752
00:32:29,469 --> 00:32:31,732
- If not, I'm----ed.
- AMAR: I will close it.
753
00:32:31,732 --> 00:32:33,603
DAWN: I decided to put it
in the pressure cooker.
754
00:32:33,603 --> 00:32:35,779
I think that I'm going to
be able to make the rice,
755
00:32:35,779 --> 00:32:38,304
and kind of create congee
all in one go.
756
00:32:38,739 --> 00:32:40,393
DALE: Gabri,
what are you cooking right now?
757
00:32:40,393 --> 00:32:42,264
- GABRI: I'm finished my mole.
- DALE: Yeah.
758
00:32:42,264 --> 00:32:44,092
GABRI: Making my salsa verde
759
00:32:44,092 --> 00:32:45,528
- for my risotto.
- DALE: Nice.
760
00:32:45,528 --> 00:32:47,661
- And you?
- Just gotta get my rice on.
761
00:32:47,661 --> 00:32:49,663
Koshihikari rice,
yeah, that's what it is.
762
00:32:49,663 --> 00:32:51,926
I feel pretty comfortable
with the koshihikari rice,
763
00:32:51,926 --> 00:32:53,449
because I know it's got,
764
00:32:53,449 --> 00:32:55,799
I think, the right
starch content for congee.
765
00:32:55,799 --> 00:32:57,497
GABRI: I think
Dawn's doing congee, actually.
766
00:32:57,497 --> 00:32:59,020
It's a congee-off.
767
00:32:59,020 --> 00:33:01,109
- [blender whirring]
- Do your freaking job.
768
00:33:01,109 --> 00:33:03,720
My mole tastes freaking good.
769
00:33:03,720 --> 00:33:07,463
The grandmothers took two days
to prepare this dish,
770
00:33:07,463 --> 00:33:09,552
and I just made it
in two hours, you know?
771
00:33:09,552 --> 00:33:11,990
I'm just going to cook
the risotto.
772
00:33:11,990 --> 00:33:14,644
All your attention needs
to be in the risotto,
773
00:33:14,644 --> 00:33:16,995
because the risotto needs love,
you know.
774
00:33:16,995 --> 00:33:19,345
It's like a spoiled child.
775
00:33:20,520 --> 00:33:23,479
NICOLE: 35 minutes already, Jesus.
776
00:33:23,479 --> 00:33:25,351
Are you used to
cooking for 100 people, Ali?
777
00:33:25,351 --> 00:33:27,222
Yeah, I have
a background in hotels,
778
00:33:27,222 --> 00:33:29,137
- I have opened five hotels.
- Yeah.
779
00:33:29,137 --> 00:33:30,791
After winning Top Chef,
780
00:33:30,791 --> 00:33:33,489
I felt that there's
a responsibility on my shoulders
781
00:33:33,489 --> 00:33:36,579
that I need to evolve
my Jordanian cuisine.
782
00:33:36,579 --> 00:33:38,799
[Ali speaking in Arabic]
783
00:33:40,670 --> 00:33:42,933
The charcoal is really important
for this dish
784
00:33:42,933 --> 00:33:45,284
because normally I would put it
underground and just smoke it.
785
00:33:45,284 --> 00:33:47,677
So I get my charcoal
just inside
786
00:33:47,677 --> 00:33:49,853
and cover the whole pot
with aluminum foil,
787
00:33:49,853 --> 00:33:52,160
so I can have the rice
fully smoked,
788
00:33:52,160 --> 00:33:54,206
intense flavor, but lovely.
789
00:33:54,206 --> 00:33:55,511
MAY: Twenty-five minutes.
790
00:33:56,991 --> 00:33:59,124
Buddha, have you ever tried
my Thai dessert before?
791
00:33:59,124 --> 00:34:00,560
I love it.
792
00:34:07,567 --> 00:34:09,830
I came out to my mom
when I was 13.
793
00:34:09,830 --> 00:34:11,353
She cried,
794
00:34:11,353 --> 00:34:13,921
she didn't accept me
at the first time,
795
00:34:15,923 --> 00:34:19,231
She let me be
whatever I want to be.
796
00:34:19,666 --> 00:34:24,366
I do my best
to prove her being me is okay.
797
00:34:25,150 --> 00:34:26,716
And now, she's happy.
798
00:34:27,152 --> 00:34:29,067
Guys, 15 minutes left.
799
00:34:29,067 --> 00:34:31,286
Stop pressuring me,
and don't yell at me.
800
00:34:36,944 --> 00:34:40,382
It's a little bit risky,
but I can show that rice
801
00:34:40,382 --> 00:34:42,428
can have a different flavor.
802
00:34:43,081 --> 00:34:44,995
- Ooh.
- Delish.
803
00:34:44,995 --> 00:34:46,606
TOM: I need to check
my background, man.
804
00:34:46,606 --> 00:34:48,956
- Maybe I'm actually Indian.
- [laughs]
805
00:34:49,913 --> 00:34:51,306
My rice is cooked.
806
00:34:51,306 --> 00:34:52,742
That's the most
important thing.
807
00:34:52,742 --> 00:34:57,007
[suspenseful
instrumental playing]
808
00:34:58,226 --> 00:34:59,575
Uh-oh.
809
00:35:00,446 --> 00:35:01,751
NICOLE: Oh, Lord.
810
00:35:01,751 --> 00:35:03,144
MAY: Hello!
811
00:35:03,144 --> 00:35:07,453
♪
812
00:35:13,720 --> 00:35:15,287
MAY: Would you like
to try some dessert?
813
00:35:15,287 --> 00:35:17,115
- Sounds lovely.
- MAY: Enjoy.
814
00:35:17,724 --> 00:35:20,030
Thank you, enjoy it.
Thanks, you guys.
815
00:35:20,030 --> 00:35:22,772
I am from Saskatoon, Canada.
Ever heard of it?
816
00:35:22,772 --> 00:35:24,122
- [man] I have.
- All right.
817
00:35:24,644 --> 00:35:25,906
PADMA: How was
the walkthrough?
818
00:35:25,906 --> 00:35:27,647
- Were they calm?
- LORNA: Never.
819
00:35:27,647 --> 00:35:29,910
- They were not calm, okay.
- No one was calm.
820
00:35:29,910 --> 00:35:33,261
PADMA: Rice always messes up
even our best chefs, sometimes.
821
00:35:33,261 --> 00:35:35,611
- I'll try some sparkling mead.
- Sparkling mead in a glass.
822
00:35:35,611 --> 00:35:36,873
Because why not?
823
00:35:36,873 --> 00:35:38,136
Enjoy. Let me know.
824
00:35:39,615 --> 00:35:41,095
- CHARBEL: I hope you love it.
- PADMA: Oh, the smells.
825
00:35:41,095 --> 00:35:42,444
LORNA: I know,
it smells good.
826
00:35:42,444 --> 00:35:44,794
Chef Tom.
That was a munch.
827
00:35:44,794 --> 00:35:47,145
- That was a munch.
- That was a munch.
828
00:35:47,145 --> 00:35:48,537
LUCIANA: You guys ready?
829
00:35:50,060 --> 00:35:52,889
Hello.
Luciana, tell us what you made.
830
00:35:52,889 --> 00:35:55,153
LUCIANA: I made Kedgeree,
a British dish,
831
00:35:55,153 --> 00:35:58,286
with curry, smoked haddock,
and duck egg on top.
832
00:35:58,286 --> 00:36:00,723
- Did you cook the rice here?
- Yeah, I cooked today.
833
00:36:00,723 --> 00:36:03,073
PADMA: Thank you.
Sara, what did you make for us?
834
00:36:03,073 --> 00:36:04,771
So, today,
I have everything rice
835
00:36:04,771 --> 00:36:07,295
with salmon, cucumber,
and cream cheese.
836
00:36:07,295 --> 00:36:09,167
It's supposed to be
like a everything bagel,
837
00:36:09,167 --> 00:36:11,734
so you can kind of use that
like a little cracker,
838
00:36:11,734 --> 00:36:13,562
- and two-hand it.
- PADMA: Nicole.
839
00:36:13,562 --> 00:36:17,044
My favorite Japanese sushi roll
is a negitoro maki.
840
00:36:17,044 --> 00:36:20,395
So I did a crispy
furikake rice
841
00:36:20,395 --> 00:36:21,831
with negitoro on top.
842
00:36:21,831 --> 00:36:23,746
The sauce is a pickled
ginger aioli.
843
00:36:23,746 --> 00:36:25,748
- PADMA: Thank you.
- NICOLE: Thanks, you guys.
844
00:36:25,748 --> 00:36:27,489
PADMA: Good job, ladies.
845
00:36:27,489 --> 00:36:29,187
A lot of
interesting flavors.
846
00:36:29,187 --> 00:36:31,754
PADMA: What did you think
of Sara's rice dish?
847
00:36:31,754 --> 00:36:34,235
Ah, I absolutely love it.
848
00:36:34,235 --> 00:36:36,672
I love the crunch,
the salmon's cooked well.
849
00:36:36,672 --> 00:36:38,283
Just a banger of a dish.
I love it.
850
00:36:38,283 --> 00:36:40,023
I love when the chefs
have an idea,
851
00:36:40,023 --> 00:36:42,025
and then turn
the whole thing on his head.
852
00:36:42,025 --> 00:36:44,550
Oh, wow, the salmon
is cooked, like, perfectly.
853
00:36:44,550 --> 00:36:47,030
My dish was not as rice-forward
as the other ones.
854
00:36:47,030 --> 00:36:48,423
But it's creative, though.
855
00:36:48,989 --> 00:36:51,034
Nicole's dish,
it's tasty,
856
00:36:51,034 --> 00:36:53,123
and it is a common thing
done with rice.
857
00:36:53,123 --> 00:36:54,821
I know rice
is supposed to be the star,
858
00:36:54,821 --> 00:36:56,388
but there's too much rice
to the fish.
859
00:36:56,388 --> 00:36:57,693
I agree with Tom.
860
00:36:57,693 --> 00:36:59,260
The ratio
between rice and the fish
861
00:36:59,260 --> 00:37:00,696
is just a little off.
862
00:37:00,696 --> 00:37:03,003
I love to cook
what I want to eat.
863
00:37:03,482 --> 00:37:04,831
PADMA: Let's talk
about Luciana.
864
00:37:04,831 --> 00:37:06,441
JUDGE TOM: Boy.
865
00:37:06,441 --> 00:37:08,051
So we got our first
overcooked rice dish.
866
00:37:08,051 --> 00:37:09,923
It's weird,
because it's overcooked,
867
00:37:09,923 --> 00:37:11,838
but it's still,
like, very hard?
868
00:37:11,838 --> 00:37:13,318
Although I think
that Luciana did a great job
869
00:37:13,318 --> 00:37:15,363
smoking the fish,
and that egg was beautiful.
870
00:37:15,363 --> 00:37:16,930
- Mm-hmm.
- How was it?
871
00:37:16,930 --> 00:37:18,932
- Did you like it?
- WOMAN: Did I like it?
872
00:37:18,932 --> 00:37:20,716
Oh, yeah, it was nice.
Thank you, yeah.
873
00:37:23,589 --> 00:37:24,894
Thank you.
874
00:37:24,894 --> 00:37:26,244
I am proud where I'm from,
875
00:37:26,244 --> 00:37:28,289
so I can show
some Polish cuisine too.
876
00:37:31,292 --> 00:37:32,902
- SYLWIA: Enjoy.
- WOMAN: Thank you.
877
00:37:36,210 --> 00:37:38,386
- VICTOIRE: It's al-dente.
- It's al-dente.
878
00:37:38,386 --> 00:37:39,648
It's not too creamy.
879
00:37:39,648 --> 00:37:41,259
- I love it.
- Thank you.
880
00:37:41,259 --> 00:37:43,348
- SYLWIA: Here we go, guys.
- VICTOIRE: Hello.
881
00:37:44,305 --> 00:37:45,698
PADMA: Thank you.
882
00:37:45,698 --> 00:37:48,396
Okay, what did you make
for us, Begoña?
883
00:37:48,396 --> 00:37:51,747
Lemon rice with pickled ginger,
beetroot and seaweed.
884
00:37:51,747 --> 00:37:53,271
PADMA: What kind of rice
is this?
885
00:37:54,272 --> 00:37:56,056
PADMA: Hi, Sylwia.
886
00:37:56,056 --> 00:37:58,101
I made the coconut rice
with shredded coconut
887
00:37:58,101 --> 00:38:01,714
and Turkish veg
with the Thai sauce and spices.
888
00:38:01,714 --> 00:38:03,411
- PADMA: You used jasmine rice?
- Yes.
889
00:38:03,411 --> 00:38:05,935
- PADMA: Victoire.
- I make basmati rice
890
00:38:05,935 --> 00:38:08,895
with sauce maafe
and vegetables and shrimp.
891
00:38:08,895 --> 00:38:10,940
- PADMA: Thank you.
- VICTOIRE: Thank you so much.
892
00:38:10,940 --> 00:38:13,291
- SYLWIA: Thank you.
- PADMA: All right.
893
00:38:13,291 --> 00:38:16,163
- What about Begoña's dish?
- She's, like, out there, man.
894
00:38:16,163 --> 00:38:18,165
- LORNA: I liked it.
- JUDGE TOM: And it works.
895
00:38:18,165 --> 00:38:20,036
- The rice is the star.
- PADMA: I agree.
896
00:38:20,036 --> 00:38:21,908
It has a beautiful
mellow, lemon flavor,
897
00:38:21,908 --> 00:38:24,954
a strange, but really alluring
pop of horseradish.
898
00:38:24,954 --> 00:38:27,653
You could taste the sea,
but it wasn't too heavy.
899
00:38:28,697 --> 00:38:30,308
Sylwia's dish
is very flavorful,
900
00:38:30,308 --> 00:38:33,049
great texture,
but the rice is a side.
901
00:38:33,049 --> 00:38:35,095
It's a stew
that's served with rice.
902
00:38:35,095 --> 00:38:37,053
The flavoring of it
is too sweet for me.
903
00:38:37,053 --> 00:38:40,622
There's almost like,
a sharp corner of sweetness.
904
00:38:40,622 --> 00:38:42,624
- Yeah.
- The vanilla salt,
905
00:38:42,624 --> 00:38:44,322
- it tastes really well.
- Yeah.
906
00:38:45,366 --> 00:38:47,281
I thought that Victoire's sauce
was really successful
907
00:38:47,281 --> 00:38:49,152
and had
a lot of flavor to it.
908
00:38:49,152 --> 00:38:51,285
I just think she shouldn't have
put it into a bowl.
909
00:38:51,285 --> 00:38:53,809
- Molding it together--
- That also breaks the rice.
910
00:38:53,809 --> 00:38:55,289
Yeah.
911
00:38:55,724 --> 00:38:57,073
ALI: Thank you very much.
912
00:38:58,205 --> 00:38:59,815
GAIL: Thank you.
913
00:38:59,815 --> 00:39:01,295
- Excuse my reach.
- Thank you, Dale.
914
00:39:01,295 --> 00:39:03,297
Hi. Buddha,
tell us what you made.
915
00:39:03,297 --> 00:39:05,081
Today, I made
Hainanese chicken rice.
916
00:39:05,081 --> 00:39:06,518
Classic Singaporean dish
917
00:39:06,518 --> 00:39:09,172
that my dad would teach me
all the time.
918
00:39:09,651 --> 00:39:11,131
PADMA: Gabri?
919
00:39:11,131 --> 00:39:13,351
I made a green risotto
with a mole negro.
920
00:39:13,351 --> 00:39:15,396
There's 54 ingredients
in that mole.
921
00:39:15,396 --> 00:39:17,746
PADMA: And, Dale,
tell us what you made.
922
00:39:17,746 --> 00:39:19,835
I made congee with short rib,
pickled mushroom, and chili oil.
923
00:39:19,835 --> 00:39:22,403
- JUDGE TOM: First congee ever?
- DALE: First congee ever.
924
00:39:22,403 --> 00:39:23,883
GAIL: Bold move, Dale.
925
00:39:23,883 --> 00:39:25,624
[laughing] It is, thank you.
926
00:39:25,624 --> 00:39:27,190
- Appreciate it.
- GAIL: Thank you.
927
00:39:27,190 --> 00:39:30,585
PADMA: I love the cookery
on Buddha's dish.
928
00:39:30,585 --> 00:39:32,239
How moist the chicken is.
929
00:39:32,239 --> 00:39:34,633
I agree with you, Padma,
but the rice didn't feel
930
00:39:34,633 --> 00:39:36,461
like the center
of this dish.
931
00:39:36,461 --> 00:39:37,810
You having a good day?
932
00:39:39,333 --> 00:39:41,422
Aw, thank you.
933
00:39:41,988 --> 00:39:43,511
Gabri's risotto,
934
00:39:43,511 --> 00:39:45,774
- I love the flavors in it.
- GAIL: Absolutely.
935
00:39:45,774 --> 00:39:47,385
There really is
an amazing balance
936
00:39:47,385 --> 00:39:49,691
between that dark earthiness
of the mole
937
00:39:49,691 --> 00:39:51,171
and the freshness
of the herbs.
938
00:39:51,171 --> 00:39:52,999
The consistency of the mole
is perfect, too.
939
00:39:52,999 --> 00:39:55,088
It really is
just like a hug in a bowl.
940
00:39:58,178 --> 00:40:00,223
GAIL: Dale's dish,
a great balance,
941
00:40:00,223 --> 00:40:02,400
like, it's not too hot,
it just hits you on the tongue.
942
00:40:02,400 --> 00:40:04,706
I would have liked
a little bit more congee,
943
00:40:04,706 --> 00:40:07,143
but I devoured his dish.
944
00:40:08,710 --> 00:40:10,103
DALE: Awesome. Thank you.
945
00:40:10,103 --> 00:40:14,716
[suspenseful
instrumental playing]
946
00:40:14,716 --> 00:40:16,979
AMAR: Let's start
with bread balls.
947
00:40:17,676 --> 00:40:19,504
It's sweet,
it's a dessert.
948
00:40:19,504 --> 00:40:20,766
TOM: It's slightly spicy.
949
00:40:21,506 --> 00:40:23,899
I'm German,
it's not that bad, you know.
950
00:40:25,597 --> 00:40:26,815
Dessert.
951
00:40:26,815 --> 00:40:28,469
- GAIL: Oh, good.
- Thank you.
952
00:40:28,469 --> 00:40:29,949
Tom, what did you make
for us?
953
00:40:29,949 --> 00:40:32,299
So it's a Sri Lankan biryani
954
00:40:32,299 --> 00:40:36,782
with a fermented and pickled
raisin and goji berry salad
955
00:40:36,782 --> 00:40:38,261
and a green sauce.
956
00:40:38,261 --> 00:40:39,915
- PADMA: May.
- My mom and my grandma
957
00:40:39,915 --> 00:40:43,049
made this dessert for me
as a rice pudding dessert
958
00:40:43,049 --> 00:40:46,444
with watermelon puffed rice
and sweet potato.
959
00:40:46,444 --> 00:40:48,663
- PADMA: Charbel.
- I made the Lebanese
960
00:40:48,663 --> 00:40:51,449
spiced basmati rice
with grilled chicken,
961
00:40:51,449 --> 00:40:52,928
mint yogurt and cucumber.
962
00:40:52,928 --> 00:40:55,714
Toasted nuts, finished
with some fried parsley.
963
00:40:55,714 --> 00:40:58,499
- PADMA: Thank you, chefs.
- CHEFS: Thank you.
964
00:40:59,152 --> 00:41:01,023
We got a bunch of
chicken and rice dishes.
965
00:41:01,023 --> 00:41:02,677
Yeah, what do you think
about Tom's dish?
966
00:41:02,677 --> 00:41:05,550
- He did a good job.
- He's got a lot going on.
967
00:41:05,550 --> 00:41:08,074
But there's a lot of
great precision to his work.
968
00:41:08,074 --> 00:41:09,597
He's German,
969
00:41:09,597 --> 00:41:11,643
but he did, like, curry
very well. [laughs]
970
00:41:11,643 --> 00:41:13,775
TOM: Come on, come on,
give me your mole.
971
00:41:13,775 --> 00:41:15,603
Let me serve
my customers first.
972
00:41:15,603 --> 00:41:17,823
- Fine.
- [Gabri laughs]
973
00:41:17,823 --> 00:41:20,042
These two
chicken and rice dishes,
974
00:41:20,042 --> 00:41:23,002
Charbel and Tom--
I liked Charbel's better.
975
00:41:23,002 --> 00:41:25,178
- Really?
- The rice is cooked better.
976
00:41:25,178 --> 00:41:26,875
I do love the nuts
and the texture
977
00:41:26,875 --> 00:41:28,268
in Charbel's dish.
978
00:41:28,268 --> 00:41:30,052
Chef Charbel's really tasty.
979
00:41:30,052 --> 00:41:32,881
The yogurt cuts through
some of the saltiness
980
00:41:32,881 --> 00:41:34,840
and some of this seasoning
in that as well.
981
00:41:36,624 --> 00:41:38,321
May's dish is fantastic.
982
00:41:38,321 --> 00:41:40,367
I love the textures.
I loved that crispy rice.
983
00:41:40,367 --> 00:41:41,977
And it's sweet,
but not too sweet.
984
00:41:41,977 --> 00:41:43,675
And that she did rice
two ways.
985
00:41:43,675 --> 00:41:45,503
This was about rice.
986
00:41:45,503 --> 00:41:46,591
It really was.
987
00:41:48,201 --> 00:41:50,899
Thank you.
Thank you very much.
988
00:41:52,640 --> 00:41:54,555
- AMAR: Oh, you gotta cook?
- DAWN: Yeah.
989
00:41:56,905 --> 00:41:58,037
It's good?
990
00:41:58,733 --> 00:42:01,649
Dawn's congee,
it's, like, one dimension.
991
00:42:01,649 --> 00:42:04,957
Black rice is delicious.
It has a very distinct flavor.
992
00:42:04,957 --> 00:42:06,349
AMAR:
I'm actually very surprised
993
00:42:06,349 --> 00:42:08,177
because her season
of Top Chef,
994
00:42:08,177 --> 00:42:10,789
her flavor profiles
were always there.
995
00:42:10,789 --> 00:42:13,052
It is black venus rice.
996
00:42:13,400 --> 00:42:14,532
AMAR: Thank you.
997
00:42:27,283 --> 00:42:28,546
It's really good.
998
00:42:31,766 --> 00:42:33,072
GAIL: Thank you.
999
00:42:33,899 --> 00:42:35,161
Ali, tell us
what you made.
1000
00:42:35,161 --> 00:42:36,423
Today I have
prepared something
1001
00:42:36,423 --> 00:42:37,903
inspired from
my own childhood.
1002
00:42:37,903 --> 00:42:39,252
Lamb ouzi.
1003
00:42:39,600 --> 00:42:41,471
Normally ouzi is smoked rice,
comes with spices.
1004
00:42:41,471 --> 00:42:43,169
- I used basmati rice.
- GAIL: Amar.
1005
00:42:43,169 --> 00:42:44,910
I made a pomegranate
beef stew
1006
00:42:44,910 --> 00:42:46,302
with a saffron arancini
1007
00:42:46,302 --> 00:42:48,130
and an herb yogurt sauce,
1008
00:42:48,130 --> 00:42:50,045
kind of like my version
of FESENJIAÂN.
1009
00:42:50,045 --> 00:42:52,004
GAIL: Dawn,
what did you make for us?
1010
00:42:52,004 --> 00:42:53,614
DAWN: I made
a black venus congee
1011
00:42:53,614 --> 00:42:56,486
with black bean
and five spice braised oxtail.
1012
00:42:56,486 --> 00:42:58,140
How'’d you do
the crispy rice part?
1013
00:42:58,140 --> 00:43:00,273
- I fried it from raw.
- GAIL: Thank you.
1014
00:43:00,273 --> 00:43:01,927
- JUDGE TOM: Thank you.
- ALI: Enjoy.
1015
00:43:01,927 --> 00:43:03,363
GAIL: What did you think
1016
00:43:03,363 --> 00:43:05,017
of Amar'’s
beef pomegranate stew?
1017
00:43:05,017 --> 00:43:07,149
I love
a really good beef stew.
1018
00:43:07,149 --> 00:43:09,543
I love the twist
with the pomegranate.
1019
00:43:09,543 --> 00:43:12,198
I didn't think
he highlighted the rice as much.
1020
00:43:12,198 --> 00:43:14,026
I love the flavor
of the pomegranate,
1021
00:43:14,026 --> 00:43:16,419
but the meat is tough.
1022
00:43:17,029 --> 00:43:18,552
What about Ali's dish?
1023
00:43:18,552 --> 00:43:20,380
I loved
the smokiness of the dish,
1024
00:43:20,380 --> 00:43:21,947
that really was
a highlight for me.
1025
00:43:21,947 --> 00:43:23,426
It was really smokey.
1026
00:43:23,426 --> 00:43:25,254
The smokiness
is what hit me the second
1027
00:43:25,254 --> 00:43:27,169
- I took a bite of Ali'’s dish.
- Absolutely.
1028
00:43:27,169 --> 00:43:28,736
- Did you like it?
- Loved it.
1029
00:43:28,736 --> 00:43:30,651
It felt like the lamb
was flavoring the rice.
1030
00:43:30,651 --> 00:43:31,957
It wasn't rice with lamb.
1031
00:43:31,957 --> 00:43:33,219
Can you feel
the smokiness?
1032
00:43:33,219 --> 00:43:34,655
- I just felt it.
- Yeah?
1033
00:43:34,655 --> 00:43:35,917
I just felt it.
1034
00:43:36,439 --> 00:43:38,006
If Dawn didn't tell me
1035
00:43:38,006 --> 00:43:39,660
this was congee,
I wouldn't have known.
1036
00:43:39,660 --> 00:43:41,619
It feels like
broth and crispy rice,
1037
00:43:41,619 --> 00:43:44,796
not a creamy congee,
like a porridge.
1038
00:43:44,796 --> 00:43:47,450
There's just a lot happening,
but there's no flavor.
1039
00:43:47,450 --> 00:43:49,017
- JUDGE TOM: Yeah.
- I will say
1040
00:43:49,017 --> 00:43:51,541
Dawn'’s oxtail
tastes delicious.
1041
00:43:53,500 --> 00:43:55,023
JUDGE TOM:
A lot of good dishes here.
1042
00:43:55,023 --> 00:43:56,808
In terms of favorite,
I don't know.
1043
00:43:56,808 --> 00:43:58,679
- That's a tough one.
- GAIL: Really tough.
1044
00:43:58,679 --> 00:44:00,463
Gabri was one,
I took the first bite,
1045
00:44:00,463 --> 00:44:02,770
I was like,
"Oh, man, this is really good."
1046
00:44:02,770 --> 00:44:06,165
Just in terms of intrigue,
Begoña was really memorable.
1047
00:44:06,165 --> 00:44:07,514
- PADMA: Oh, yes.
- GAIL: Really refreshing
1048
00:44:07,514 --> 00:44:09,211
and different
and interesting.
1049
00:44:09,211 --> 00:44:11,083
May'’s rice pudding
with sweet potato,
1050
00:44:11,083 --> 00:44:12,475
I thought was very good.
1051
00:44:12,475 --> 00:44:13,999
GAIL: I'd put her
up there definitely.
1052
00:44:13,999 --> 00:44:15,565
- I think so.
- I think Ali just
1053
00:44:15,565 --> 00:44:17,176
knocked it
out of the park.
1054
00:44:17,176 --> 00:44:18,568
It was delicious
and I love that smokiness.
1055
00:44:18,568 --> 00:44:20,266
Dale'’s congee's
pretty damn good.
1056
00:44:20,266 --> 00:44:22,137
- GAIL: Yeah.
- JUDGE TOM: It really was.
1057
00:44:22,572 --> 00:44:24,879
I think they killed it.
Let's go to the judges'’ table.
1058
00:44:24,879 --> 00:44:26,011
GAIL: Great.
1059
00:44:26,011 --> 00:44:32,713
♪
1060
00:44:33,758 --> 00:44:35,368
[all exclaiming]
1061
00:44:35,368 --> 00:44:37,544
- AMAR: Long one.
- BEGOÑA: I need a drink!
1062
00:44:37,544 --> 00:44:39,154
- [Tom exclaims]
- [Amar grunts]
1063
00:44:39,154 --> 00:44:40,460
AMAR: Oh, my goodness.
1064
00:44:40,460 --> 00:44:42,331
That was a fun challenge
I'll say.
1065
00:44:42,331 --> 00:44:43,942
DALE:
Crazy how good the food is.
1066
00:44:43,942 --> 00:44:45,857
I think if this was
one of our normal seasons,
1067
00:44:45,857 --> 00:44:48,033
half the people would have
went down on this challenge.
1068
00:44:48,033 --> 00:44:49,382
Let'’s wait and see.
1069
00:44:49,382 --> 00:44:50,775
DALE: Well, yeah.
Yeah, that's true.
1070
00:44:50,775 --> 00:44:52,472
There's a bottom
and a top always, so...
1071
00:44:52,472 --> 00:44:55,040
- CHARBEL: Oh, my God.
- SARA: Oh.
1072
00:44:55,040 --> 00:44:56,302
PADMA: Hi.
1073
00:44:56,302 --> 00:44:58,086
We'd like to see...
1074
00:44:59,087 --> 00:45:02,221
Gabri, Dawn, Luciana...
1075
00:45:02,961 --> 00:45:05,311
Ali, May,
1076
00:45:06,094 --> 00:45:08,009
and Sylwia. Thank you.
1077
00:45:08,009 --> 00:45:14,712
♪
1078
00:45:21,762 --> 00:45:23,372
May,
1079
00:45:23,372 --> 00:45:26,114
Ali, and Gabri.
1080
00:45:26,811 --> 00:45:28,247
You three...
1081
00:45:29,770 --> 00:45:32,120
had our favorite
dishes of the day.
1082
00:45:33,818 --> 00:45:36,124
- How does it feel?
- ALI: Pretty good.
1083
00:45:36,124 --> 00:45:37,865
GABRI:
Feels comfortable now.
1084
00:45:37,865 --> 00:45:39,911
- It's redemption.
- Tell us about your dish.
1085
00:45:39,911 --> 00:45:43,349
My dish was inspired
by my favorite dish
1086
00:45:43,349 --> 00:45:46,526
that my mother made for me,
which is mole negro
1087
00:45:46,526 --> 00:45:48,180
and also arroz verde,
1088
00:45:48,180 --> 00:45:51,313
so I just want
to mix those things.
1089
00:45:51,313 --> 00:45:53,620
I just love
the idea of mashing up
1090
00:45:53,620 --> 00:45:55,753
these two different cuisines
and I think it makes sense
1091
00:45:55,753 --> 00:45:57,276
'‘cause I think
some of the best risottos
1092
00:45:57,276 --> 00:45:58,668
often have
an earthy component.
1093
00:45:58,668 --> 00:46:00,627
It was just
a beautiful plate of food
1094
00:46:00,627 --> 00:46:02,281
that I would have any day.
1095
00:46:02,281 --> 00:46:03,673
I appreciate it.
1096
00:46:03,673 --> 00:46:05,458
Ali, how did the day
go for you?
1097
00:46:05,458 --> 00:46:07,677
It was a bit challenging
cooking outside the kitchen,
1098
00:46:07,677 --> 00:46:10,028
especially because
my dish normally is cooked
1099
00:46:10,028 --> 00:46:11,464
- under the ground.
- Yes.
1100
00:46:11,464 --> 00:46:13,205
So I bought
some charcoal, covered it,
1101
00:46:13,205 --> 00:46:14,815
and it gave it
that smokiness flavor.
1102
00:46:14,815 --> 00:46:17,035
The first thing
that hit me was that smokiness
1103
00:46:17,035 --> 00:46:18,732
in the most beautiful way.
1104
00:46:18,732 --> 00:46:21,082
It woke me up
because it was so different.
1105
00:46:21,082 --> 00:46:22,344
Thank you so much.
Thank you.
1106
00:46:22,344 --> 00:46:23,737
You gave us a rice dish.
1107
00:46:23,737 --> 00:46:25,565
Often, rice dishes
could be boring.
1108
00:46:25,565 --> 00:46:27,523
- This was exciting.
- Thank you, sir.
1109
00:46:27,523 --> 00:46:28,829
May.
1110
00:46:28,829 --> 00:46:30,831
Even though
I get immunity,
1111
00:46:30,831 --> 00:46:32,659
I will try to do my best.
1112
00:46:32,659 --> 00:46:34,487
I would like
to dedicate this dish
1113
00:46:34,487 --> 00:46:35,836
to my mom
and my grandma,
1114
00:46:35,836 --> 00:46:38,578
so I respect
to the recipe.
1115
00:46:38,578 --> 00:46:40,580
I love that you made dessert.
It's great to see that.
1116
00:46:40,580 --> 00:46:43,061
I thought the sweet potato
was just a great foil
1117
00:46:43,061 --> 00:46:45,454
because it's inherently sweet
and it also created
1118
00:46:45,454 --> 00:46:47,587
another texture
even though it was soft
1119
00:46:47,587 --> 00:46:50,503
and then the crispy
rice cracker was spectacular.
1120
00:46:51,286 --> 00:46:52,984
The fact
that this is a dish
1121
00:46:52,984 --> 00:46:55,813
that was inspired
by your mom and your grandma
1122
00:46:55,813 --> 00:46:57,640
just makes it
even more special.
1123
00:46:57,640 --> 00:46:59,729
- So, well done.
- Thank you.
1124
00:47:05,387 --> 00:47:07,128
Sorry, I just grew up
1125
00:47:07,128 --> 00:47:09,391
with my mom cooking.
1126
00:47:09,870 --> 00:47:13,395
She's making dessert
to sell in the market
1127
00:47:13,395 --> 00:47:15,658
to take care
of our family.
1128
00:47:16,877 --> 00:47:19,532
You really honored
the women in your family.
1129
00:47:19,532 --> 00:47:21,186
You did a beautiful job.
1130
00:47:21,186 --> 00:47:22,883
GABRI:
Well done, May, well done.
1131
00:47:22,883 --> 00:47:24,363
Thank you.
1132
00:47:26,147 --> 00:47:28,846
The three of you had our
favorite dishes of the day,
1133
00:47:28,846 --> 00:47:31,326
but there can
only be one winner.
1134
00:47:31,326 --> 00:47:33,720
The chef today
who wins the challenge
1135
00:47:33,720 --> 00:47:35,374
really understood the brief.
1136
00:47:35,374 --> 00:47:36,810
They highlighted rice
1137
00:47:36,810 --> 00:47:39,465
in the most beautiful,
balanced way.
1138
00:47:39,465 --> 00:47:42,468
And the winner
for this challenge is...
1139
00:47:46,211 --> 00:47:47,908
Ali.
1140
00:47:47,908 --> 00:47:49,910
[applauding]
1141
00:47:50,650 --> 00:47:53,740
And I'm the winner of the second
elimination challenge.
1142
00:47:53,740 --> 00:47:55,524
This is huge.
This is big for me.
1143
00:47:55,524 --> 00:47:57,483
Feels great being back.
1144
00:47:57,962 --> 00:48:00,312
It's not an adrenaline rush,
it's more of Top Chef rush.
1145
00:48:00,312 --> 00:48:01,922
It's a feeling worth chasing.
1146
00:48:02,314 --> 00:48:04,403
I'm sorry, Mom,
but today I...
1147
00:48:05,795 --> 00:48:06,971
[laughs]
1148
00:48:07,797 --> 00:48:10,931
So, that means
Sylwia, Dawn,
1149
00:48:10,931 --> 00:48:12,585
and Luciana.
1150
00:48:12,585 --> 00:48:14,065
Unfortunately,
the three of you
1151
00:48:14,065 --> 00:48:16,415
had our least
favorite dishes today
1152
00:48:16,415 --> 00:48:18,896
and one of you
will be going home.
1153
00:48:24,684 --> 00:48:27,078
Sylwia, Dawn, and Luciana.
1154
00:48:27,078 --> 00:48:29,341
You had our least
favorite dishes today.
1155
00:48:29,732 --> 00:48:31,125
The dishes
were all good today,
1156
00:48:31,125 --> 00:48:32,822
but this is
a rice challenge
1157
00:48:32,822 --> 00:48:35,477
and so chefs that aren't here,
their rices were better.
1158
00:48:35,477 --> 00:48:37,523
That's why you're here.
1159
00:48:38,002 --> 00:48:39,351
Let's start with Luciana.
1160
00:48:39,351 --> 00:48:41,831
I did a Kedgeree,
British Indian dish
1161
00:48:41,831 --> 00:48:45,183
because I live in London,
I want to praise London.
1162
00:48:45,183 --> 00:48:47,315
The fish was cooked perfectly,
the eggs were great,
1163
00:48:47,315 --> 00:48:50,231
but the rice, for me,
just didn't have any flavor.
1164
00:48:51,145 --> 00:48:53,278
Your rice was overcooked and
undercooked at the same time.
1165
00:48:53,278 --> 00:48:55,671
It was almost like
it was cooked too quickly.
1166
00:48:55,671 --> 00:48:57,456
The haddock was nice,
but the rest,
1167
00:48:57,456 --> 00:48:59,023
it just
didn't come together.
1168
00:48:59,719 --> 00:49:01,460
Dawn, how did the day
go for you?
1169
00:49:01,460 --> 00:49:03,418
Par-cooked my rice
last night
1170
00:49:03,418 --> 00:49:06,508
and then I came today
and it was still very crunchy
1171
00:49:06,508 --> 00:49:08,989
and I just reduced
that jus down
1172
00:49:08,989 --> 00:49:10,599
into the porridge.
1173
00:49:10,599 --> 00:49:12,253
It ate more like
a black rice soup
1174
00:49:12,253 --> 00:49:13,428
than a congee.
1175
00:49:13,907 --> 00:49:16,127
Black rice leeches
such beautiful starch
1176
00:49:16,127 --> 00:49:19,347
and I thought
that that would be enough
1177
00:49:19,347 --> 00:49:20,696
to make it
feel like congee.
1178
00:49:20,696 --> 00:49:23,308
It all was
eating crunchy,
1179
00:49:23,308 --> 00:49:24,831
so I wasn't getting at all
1180
00:49:24,831 --> 00:49:27,181
any of that creaminess
that I still wanted
1181
00:49:27,181 --> 00:49:29,053
from a bowl of congee.
1182
00:49:29,575 --> 00:49:32,970
Sylwia, did you feel good about
the way your dish came out?
1183
00:49:32,970 --> 00:49:36,538
I was happy with my dish,
but I'm from Poland.
1184
00:49:36,538 --> 00:49:37,931
We are basically potatoes,
1185
00:49:37,931 --> 00:49:40,499
so rice is not
our favorite thing.
1186
00:49:40,499 --> 00:49:42,588
- I can appreciate that.
- [Judge Tom laughs]
1187
00:49:42,588 --> 00:49:44,024
How did you cook the rice?
1188
00:49:44,024 --> 00:49:45,591
Did you cook it
with the coconut milk?
1189
00:49:45,591 --> 00:49:47,462
I cooked
a little bit the day before,
1190
00:49:47,462 --> 00:49:49,334
finished in coconut rice,
1191
00:49:49,334 --> 00:49:51,075
a little bit
of vanilla salt.
1192
00:49:51,075 --> 00:49:52,772
Vanilla salt.
1193
00:49:53,425 --> 00:49:54,687
Yes.
1194
00:49:55,079 --> 00:49:56,645
It was probably
as sweet as May'’s dessert.
1195
00:49:56,645 --> 00:49:57,995
And I actually
found there to be
1196
00:49:57,995 --> 00:49:59,822
quite a bit of sweetness
in the stew.
1197
00:50:00,258 --> 00:50:02,564
That stew
was incredible,
1198
00:50:02,564 --> 00:50:05,480
but unfortunately
it wasn't about that today.
1199
00:50:06,177 --> 00:50:07,482
We have a lot to discuss.
1200
00:50:08,962 --> 00:50:10,181
Thank you, everybody.
We'll call you back in a minute.
1201
00:50:10,181 --> 00:50:11,878
GABRI: Thank you.
1202
00:50:13,271 --> 00:50:14,576
LUCIANA: Congratulations.
1203
00:50:14,576 --> 00:50:15,969
ALI: Thank you.
1204
00:50:17,318 --> 00:50:19,320
- GABRI: The winner, everyone.
- [cheering]
1205
00:50:19,320 --> 00:50:22,236
BUDDHA: I was right!
1206
00:50:22,236 --> 00:50:23,759
Congrats, bro.
1207
00:50:23,759 --> 00:50:25,457
- AMAR: I'm not surprised.
- Good job.
1208
00:50:25,457 --> 00:50:27,894
- BEGOÑA: Who are the three?
- MAY: Me, Ali, and Gabriel.
1209
00:50:27,894 --> 00:50:30,244
- Gabri!
- [applauding]
1210
00:50:30,244 --> 00:50:32,464
- And you're in the bottom?
- Me, Dawn,
1211
00:50:32,464 --> 00:50:34,292
and Sylwia
on the bottom.
1212
00:50:34,770 --> 00:50:36,772
For me to go home
with rice,
1213
00:50:36,772 --> 00:50:39,384
I don't think
I could enter in Brazil anymore.
1214
00:50:39,775 --> 00:50:41,777
Luciana, I just thought
her dish was--
1215
00:50:41,777 --> 00:50:43,649
just had no flavor,
you had some nice smoked haddock
1216
00:50:43,649 --> 00:50:45,433
and some rice,
but there was nothing there,
1217
00:50:45,433 --> 00:50:47,870
- there was no there there.
- It really wasn't cooked well.
1218
00:50:48,523 --> 00:50:52,310
The judges said my rice
was a little bit too sweet.
1219
00:50:52,745 --> 00:50:55,704
Sylwia gave us
a dessert rice
1220
00:50:55,704 --> 00:50:56,792
next to her savory stew.
1221
00:50:56,792 --> 00:50:58,620
The vanilla was weird.
1222
00:50:58,620 --> 00:51:00,013
So you had sweet,
sweet vanilla.
1223
00:51:00,013 --> 00:51:01,928
- It felt unbalanced to me.
- Yeah.
1224
00:51:01,928 --> 00:51:04,713
I think
Sylwia did understand
1225
00:51:04,713 --> 00:51:06,976
that this was
not her forte
1226
00:51:06,976 --> 00:51:08,978
and that there were
some problems with it.
1227
00:51:08,978 --> 00:51:12,112
I'm not sure
Luciana or Dawn
1228
00:51:12,112 --> 00:51:14,114
got what we were
saying as much.
1229
00:51:14,114 --> 00:51:15,637
I think
Dawn understood it.
1230
00:51:15,637 --> 00:51:17,248
We know
she's a competitor.
1231
00:51:17,248 --> 00:51:19,641
Regardless of what we know
Dawn is capable of doing,
1232
00:51:19,641 --> 00:51:22,253
this was not a congee
by any means.
1233
00:51:22,253 --> 00:51:23,776
Hers just felt like a soup
1234
00:51:23,776 --> 00:51:25,647
with a whole
lot of things in there.
1235
00:51:25,647 --> 00:51:27,693
I took a risk
with the black rice,
1236
00:51:27,693 --> 00:51:29,434
but that's
what I wanted to do
1237
00:51:29,434 --> 00:51:32,219
and if they didn't like it,
they didn't like it.
1238
00:51:33,916 --> 00:51:37,137
All right,
I think we have our answer, yes?
1239
00:51:37,137 --> 00:51:38,443
- LORNA: Yes.
- GAIL: Yes.
1240
00:51:38,443 --> 00:51:43,926
♪
1241
00:51:46,668 --> 00:51:48,844
JUDGE TOM: You know,
for so many chefs in Top Chef,
1242
00:51:48,844 --> 00:51:50,324
rice has been
the downfall.
1243
00:51:50,324 --> 00:51:51,978
It's always tricky,
it's always difficult.
1244
00:51:51,978 --> 00:51:53,849
In the case
of all three chefs,
1245
00:51:53,849 --> 00:51:56,374
the problem was
in executing the rice dish.
1246
00:51:56,896 --> 00:51:59,246
Unfortunately for one of you,
rice is going to be,
1247
00:51:59,246 --> 00:52:00,856
again, the downfall.
1248
00:52:07,036 --> 00:52:08,212
Dawn.
1249
00:52:09,082 --> 00:52:10,997
Please pack your knives
and go.
1250
00:52:13,217 --> 00:52:15,088
- I'm sorry.
- It'’s okay.
1251
00:52:15,088 --> 00:52:16,742
Dawn, we know
you're a great competitor,
1252
00:52:16,742 --> 00:52:18,047
we'll see you
in Last Chance Kitchen.
1253
00:52:18,047 --> 00:52:19,527
- Thank you.
- JUDGE TOM: Okay?
1254
00:52:19,919 --> 00:52:21,355
And we'll see
the two of you next week.
1255
00:52:21,355 --> 00:52:23,270
- Thank you. That'll be all.
- Thank you.
1256
00:52:28,232 --> 00:52:31,670
I was not expecting
to go home this early.
1257
00:52:32,061 --> 00:52:33,672
- GABRI: Oh.
- DALE: Dawn?
1258
00:52:34,107 --> 00:52:35,891
You know,
it wasn't in the cards for me.
1259
00:52:35,891 --> 00:52:39,373
I made some mistakes
and I have to respect that.
1260
00:52:39,373 --> 00:52:42,376
It was such a pleasure
to compete against all of you.
1261
00:52:42,376 --> 00:52:44,117
Kick ass!
1262
00:52:44,117 --> 00:52:46,815
To be included in Top Chef
season 20 World All Stars
1263
00:52:46,815 --> 00:52:48,208
is amazing.
1264
00:52:48,208 --> 00:52:49,731
Bye-bye!
1265
00:52:49,731 --> 00:52:51,733
I lost here
on this world stage,
1266
00:52:51,733 --> 00:52:53,692
but I'm not done.
1267
00:52:53,692 --> 00:52:56,347
I will do
the absolute best I can
1268
00:52:56,347 --> 00:52:57,565
in Last Chance Kitchen.
1269
00:52:57,565 --> 00:52:59,741
Tom, bring it.
1270
00:53:03,441 --> 00:53:06,226
PADMA: Tonight,
Last Chance Kitchen begins.
1271
00:53:06,226 --> 00:53:08,489
Any of these ingredients
look familiar?
1272
00:53:08,489 --> 00:53:11,100
PADMA: Top Chef France winner
Samuel battles it out
1273
00:53:11,100 --> 00:53:13,712
with Top Chef Portland
runner-up, Dawn.
1274
00:53:13,712 --> 00:53:15,235
Do you want to go home?
1275
00:53:15,235 --> 00:53:16,976
- No, I'm not ready yet.
- Me, too.
1276
00:53:16,976 --> 00:53:19,021
PADMA: Can either
of these All Stars
1277
00:53:19,021 --> 00:53:20,414
make it back
into the competition?
1278
00:53:20,632 --> 00:53:23,112
Watch the season premiere
on demand now
1279
00:53:23,112 --> 00:53:25,289
or wherever
you stream Top Chef.
1280
00:53:25,854 --> 00:53:28,205
Next time on
Top Chef World All Stars.
1281
00:53:28,205 --> 00:53:29,945
We're gonna take
you on a little pub crawl.
1282
00:53:29,945 --> 00:53:31,512
GABRI:
It'll be a long day, guys.
1283
00:53:31,512 --> 00:53:33,862
- AMAR: More beer.
- DALE: Oh, I love a meat pie.
1284
00:53:33,862 --> 00:53:36,604
[indistinct chatter
and laughter]
1285
00:53:36,604 --> 00:53:38,563
It'’s time
to get down to business.
1286
00:53:38,563 --> 00:53:40,521
This is a team challenge.
1287
00:53:40,521 --> 00:53:42,001
Oh, yeah.
1288
00:53:42,001 --> 00:53:43,350
SARA: Tom,
I'm getting the meat going.
1289
00:53:43,350 --> 00:53:46,919
Our styles
are pretty different.
1290
00:53:49,008 --> 00:53:51,358
Ready to serve.
How can I explain ready?
1291
00:53:51,358 --> 00:53:52,794
ALI: Amar and Ali.
1292
00:53:52,794 --> 00:53:54,318
Can'’t have one
without the other.
1293
00:53:55,014 --> 00:53:56,363
To be honest,
I just don't think
1294
00:53:56,363 --> 00:53:57,843
they're gonna like that.
1295
00:53:57,843 --> 00:54:00,411
I'm not ready to go home
for mashed potatoes.
1296
00:54:01,716 --> 00:54:03,022
The whole thing's become disappointing.