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00:00:00,522 --> 00:00:04,134
<i>Previously on</i>
Top Chef World All-Stars.

2
00:00:04,134 --> 00:00:06,136
Each team
will create their version

3
00:00:06,136 --> 00:00:07,703
of one of these pub dishes.

4
00:00:07,703 --> 00:00:11,533
- This is a double elimination.
- Good God.

5
00:00:11,533 --> 00:00:13,970
We're perfect together.
I mean Mexican and Spanish.

6
00:00:13,970 --> 00:00:17,104
To be honest, I just don't think
they're gonna like that.

7
00:00:18,844 --> 00:00:21,499
Sausage is ready.
How am I gonna explain ready?

8
00:00:21,499 --> 00:00:23,762
I'm sorry, I don't--
I don't understand.

9
00:00:23,762 --> 00:00:25,460
Even
with the mashed potato hiccup,

10
00:00:25,460 --> 00:00:27,244
we're both on the same page.

11
00:00:27,244 --> 00:00:28,854
That's well cooked
and it tastes like fish pie.

12
00:00:28,854 --> 00:00:31,118
We're meant to be together
since day one, right?

13
00:00:31,118 --> 00:00:33,120
Amar and Ali,
the fish and the chip.

14
00:00:33,120 --> 00:00:35,470
The batter's not crispy.

15
00:00:35,470 --> 00:00:37,646
It feels a bit cakey sort of.
It does.

16
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Gonna fry with the timer
so we know exactly

17
00:00:39,865 --> 00:00:42,520
how long we wanna fry.
Not crispy enough.

18
00:00:42,520 --> 00:00:44,044
It definitely needed
to be cooked longer.

19
00:00:44,566 --> 00:00:47,917
The winning team today
is Buddha and Luciana.

20
00:00:49,919 --> 00:00:51,355
Last week, I won.

21
00:00:51,355 --> 00:00:53,836
- Ali.
- Yes!

22
00:00:53,836 --> 00:00:55,490
And now I'm in the bottom.

23
00:00:55,490 --> 00:00:58,710
May and Dale, please,
pack your knives and go.

24
00:01:02,236 --> 00:01:03,889
<i>Twelve chefs remain</i>

25
00:01:03,889 --> 00:01:06,849
<i>to compete in the ultimate
culinary showdown.</i>

26
00:01:06,849 --> 00:01:08,590
<i>At stake for the winner,</i>

27
00:01:08,590 --> 00:01:10,853
<i>a feature
in</i> Food Wine Magazine,

28
00:01:10,853 --> 00:01:13,334
<i>an appearance at the</i>
Food Wine <i>Classic in Aspen.</i>

29
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<i>$250,000,</i>

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00:01:15,379 --> 00:01:17,729
<i>furnished by
Saratoga Spring Water.</i>

31
00:01:17,729 --> 00:01:21,255
<i>And the title
of Top Chef World All Star.</i>

32
00:01:31,787 --> 00:01:33,702
Double elimination sucks,
doesn't it?

33
00:01:33,702 --> 00:01:36,400
It's rough, we both were in
the bottom for the same thing.

34
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Their eggs were soggy.
Our fish was soggy.

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00:01:38,881 --> 00:01:40,012
Yeah, it was pretty tough.

36
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Now I'm in the bottom,
I have experienced it.

37
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And trust me,
that's a bad place to be in.

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I need to get
my confidence back.

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00:01:46,410 --> 00:01:48,282
I will not let
this take over me.

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00:01:48,282 --> 00:01:50,284
This is the game.
Yeah, exactly.

41
00:01:50,284 --> 00:01:52,590
We are human and we can make
the simple mistake.

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00:01:53,243 --> 00:01:55,158
But I'm really proud
of Victoire,

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00:01:55,158 --> 00:01:56,551
because don't forget,

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she's speaking English
only four months.

45
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But I am focused
on the competition.

46
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Nothing can stop me.

47
00:02:08,563 --> 00:02:10,521
You know, it's like...

48
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Thank you, Victoire.

49
00:02:13,872 --> 00:02:15,874
All right guys,
let's get outta here

50
00:02:15,874 --> 00:02:18,312
and see what's next for us. Yeah.

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Good morning, Chefs.
Good morning.

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I'd like to introduce you
to your guest judge for today.

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World renowned pastry chef
and chocolatier, Paul A. Young.

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00:02:42,597 --> 00:02:45,382
I am so excited to be here.

55
00:02:45,382 --> 00:02:47,602
He got the Austin Powers vibe.

56
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His shirt,
his jacket, his shoes.

57
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I want his shoes.

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All right, Chefs.

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00:02:55,175 --> 00:02:56,785
Did you know
that the average Brit

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buys 500 biscuits a year?

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And when I say biscuits,
I mean the tasty,

62
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often crumbly British biscuit.

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Cookies or, depending on
where you're from,

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<i>biscotti, galletas.</i>

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00:03:10,799 --> 00:03:13,454
In America, they say,
"This is a biscuit."

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00:03:13,454 --> 00:03:14,977
And then you open up
the American biscuits

67
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and you go,
"What the [bleep] are these?"

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- That's a scone.
- Whatever you call it,

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there are many ways
to enjoy them

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all over the world.

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For your Quickfire Challenge,

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we are putting
your pastry skills to the test.

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We want you to create

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00:03:36,433 --> 00:03:39,480
one sweet
and one savory biscuit.

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You can use either
one dough and split it,

76
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or you can create two
completely different biscuits.

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Be innovative. Will it be herby?

78
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Will it be cheesy?

79
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Will it be sandwiched
with something?

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But make them look beautiful.

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The winning chef
of this Quickfire

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will receive immunity

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in the next
elimination challenge.

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You have 45 minutes
on the clock.

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A lot interesting.

86
00:04:07,334 --> 00:04:08,944
And your time starts now.

87
00:04:08,944 --> 00:04:11,990
Good luck and don't crumble
under pressure.

88
00:04:16,081 --> 00:04:17,735
People are taking
the whole thing of flour.

89
00:04:17,735 --> 00:04:19,955
Have-- have some.
Take from me.

90
00:04:22,087 --> 00:04:24,742
I mean, I make American biscuits
all the time, but--

91
00:04:24,742 --> 00:04:27,441
Well, this is completely different.

92
00:04:27,441 --> 00:04:30,226
Make biscuits in 45 minutes?

93
00:04:33,098 --> 00:04:35,100
Usually when you make
the dough for biscuits,

94
00:04:35,100 --> 00:04:37,494
you'll mix it and then
you have to let it rest,

95
00:04:37,494 --> 00:04:38,887
then you roll it.

96
00:04:38,887 --> 00:04:41,324
There's a process to it
that takes time.

97
00:04:41,324 --> 00:04:42,891
I'm gonna start
with the savory one first

98
00:04:42,891 --> 00:04:45,850
with prosciutto, parmesan,
pine nuts, rosemary.

99
00:04:45,850 --> 00:04:49,071
My sweet cookie's going to be
with cacao nibs.

100
00:04:49,071 --> 00:04:50,855
Luciana, what are you making?

101
00:04:50,855 --> 00:04:53,380
I make a <i>sequilhos.</i>
It's a Brazilian biscuit.

102
00:04:53,380 --> 00:04:55,382
Very similar
to the biscuits we have in here,

103
00:04:55,382 --> 00:04:57,035
but with a lot of butter.

104
00:04:59,124 --> 00:05:02,127
Which is a vanilla
from the Amazon forest.

105
00:05:02,127 --> 00:05:03,390
It's very strong.

106
00:05:03,390 --> 00:05:05,740
My plan is to make one dough

107
00:05:05,740 --> 00:05:07,872
and I need to
split that into both,

108
00:05:07,872 --> 00:05:10,222
because my time is like a--

109
00:05:10,222 --> 00:05:12,399
One, I have to add more sugar

110
00:05:12,399 --> 00:05:14,096
and the other,
I have to add Parmigiano.

111
00:05:14,096 --> 00:05:15,750
My grandmother used to make it,

112
00:05:15,750 --> 00:05:18,448
so, try to recreate her recipe.

113
00:05:18,448 --> 00:05:21,146
Honestly, we don't eat
so much biscuit in Lebanon,

114
00:05:21,146 --> 00:05:23,148
so I'm making chocolate cookie.

115
00:05:23,584 --> 00:05:25,977
And then for the savory,
I don't know yet, so.

116
00:05:28,066 --> 00:05:29,416
Guys, someone has

117
00:05:29,416 --> 00:05:31,069
a cookie recipe to share,
let me know.

118
00:05:31,069 --> 00:05:33,811
Okay, I hate
baking under pressure.

119
00:05:33,811 --> 00:05:35,770
Forty-five minutes.
But, you know, what to do?

120
00:05:35,770 --> 00:05:37,728
Obviously, everybody
gonna do a regular cookie.

121
00:05:37,728 --> 00:05:39,600
So, let's do something else.

122
00:05:39,600 --> 00:05:41,776
I make something we call
"biscuit clouds [indistinct],"

123
00:05:41,776 --> 00:05:44,300
which is a very,
very soft cloudy dough,

124
00:05:44,300 --> 00:05:47,172
which you then, uh, freeze.

125
00:05:47,956 --> 00:05:50,437
I'm more stressed out
for him than for me.

126
00:05:50,437 --> 00:05:53,135
Gabri, you got a recipe?

127
00:05:53,135 --> 00:05:54,702
Well,
I'm just inventing one.

128
00:05:55,572 --> 00:05:58,096
I immediately thinking I make...

129
00:05:59,228 --> 00:06:03,232
Which is dried corn flour,
brown sugar mixed with pork fat.

130
00:06:03,232 --> 00:06:07,410
But instead I'll use butter
to make a smoother cookie.

131
00:06:07,410 --> 00:06:10,631
I'm making a spicy
chocolate butter on top.

132
00:06:10,631 --> 00:06:12,415
- Spicy chocolate.
- Yes.

133
00:06:12,415 --> 00:06:13,547
That sounds delicious.

134
00:06:13,547 --> 00:06:15,287
And for the savory,

135
00:06:15,287 --> 00:06:19,117
I'm going to make a kimchi,
tomato and celery biscuit.

136
00:06:23,165 --> 00:06:28,083
I'm using pancetta
with my torte biscuits with...

137
00:06:30,390 --> 00:06:32,914
We don't bake in Congo.

138
00:06:32,914 --> 00:06:35,307
We don't bake.

139
00:06:35,307 --> 00:06:37,788
So I get my inspiration

140
00:06:37,788 --> 00:06:40,487
from the classic dry biscuit

141
00:06:40,487 --> 00:06:42,837
from Italy, <i>biscotto.</i>

142
00:06:42,837 --> 00:06:45,535
I'm making my sweet biscuit
with brown sugar

143
00:06:45,535 --> 00:06:47,842
and a little bit spicy.

144
00:06:47,842 --> 00:06:50,453
I'm going to use cassava flour.

145
00:06:50,453 --> 00:06:52,107
It's gluten free.

146
00:06:52,107 --> 00:06:55,632
When you bite,
it's-- it's very elegant.

147
00:06:55,632 --> 00:06:57,373
Like me, maybe. I don't know.

148
00:06:59,549 --> 00:07:01,116
Thirty-two minutes.

149
00:07:01,595 --> 00:07:03,684
BEGOÑA: Nicole, which sweet--
which sweet are you doing?

150
00:07:03,684 --> 00:07:05,599
I'm doing
a pistachio rose.

151
00:07:05,599 --> 00:07:07,035
BEGOÑA: Oh, that's nice.

152
00:07:07,035 --> 00:07:08,689
Rose is a really
tricky ingredient.

153
00:07:08,689 --> 00:07:10,691
If you put too much rose,

154
00:07:10,691 --> 00:07:12,780
you're chewing on a bar of soap.

155
00:07:12,780 --> 00:07:14,608
If you nail the balance,

156
00:07:14,608 --> 00:07:16,784
well, you hopefully
win a challenge.

157
00:07:17,524 --> 00:07:19,221
I'm not really fan of cookies.

158
00:07:19,221 --> 00:07:22,137
I do lemon pie.
Oh, awesome.

159
00:07:22,137 --> 00:07:23,747
BEGOÑA: Yeah,
I really love how they look.

160
00:07:23,747 --> 00:07:25,357
Yeah,
your food's very pretty.

161
00:07:25,357 --> 00:07:27,838
- You like baking?
- I actually do love baking.

162
00:07:27,838 --> 00:07:29,405
I love all aspects of cooking.

163
00:07:29,405 --> 00:07:30,972
My pug, his name's Kroshka.

164
00:07:30,972 --> 00:07:33,235
It actually translates
to a little crumb,

165
00:07:33,235 --> 00:07:35,455
but he's got more rolls
than a bakery.

166
00:07:35,455 --> 00:07:38,066
We call biscuits
in Australia bikkies.

167
00:07:38,066 --> 00:07:39,720
He was gonna go
completely blind,

168
00:07:39,720 --> 00:07:42,113
but when I won
<i>Top Chef Season 19,</i>

169
00:07:42,113 --> 00:07:44,507
I was able to pay
for his eye surgery.

170
00:07:44,507 --> 00:07:46,466
It was really a good feeling.

171
00:07:47,292 --> 00:07:48,903
Twenty minutes.

172
00:07:56,345 --> 00:07:58,347
Ali,
what are you making, Chef?

173
00:07:58,347 --> 00:07:59,522
Matzah savory biscuit.

174
00:07:59,522 --> 00:08:00,958
It's inspired from the manakish.

175
00:08:00,958 --> 00:08:03,047
And then I'm having
a base of <i>sablé.</i>

176
00:08:03,047 --> 00:08:04,962
That's gonna be
my sweet biscuits.

177
00:08:04,962 --> 00:08:07,574
I'm gonna fill
my savory biscuit

178
00:08:07,574 --> 00:08:09,358
with Pimento cheese

179
00:08:09,358 --> 00:08:14,102
and then I'm going to do
a Key lime for my sweet cookie.

180
00:08:14,102 --> 00:08:15,973
Personally, I love...

181
00:08:15,973 --> 00:08:19,063
But I'm seeing everybody
having different flavors

182
00:08:19,063 --> 00:08:20,630
and different toppings
on their biscuits

183
00:08:20,630 --> 00:08:22,502
and that kind of
made me worried.

184
00:08:26,331 --> 00:08:27,942
But...

185
00:08:30,161 --> 00:08:32,294
Put it in the oven,
and, like, pray.

186
00:08:37,255 --> 00:08:38,909
Are you putting beets
in your cookies?

187
00:08:38,909 --> 00:08:40,824
No potatoes, no beets.

188
00:08:42,826 --> 00:08:45,307
...with parsley, garlic
and sardines.

189
00:08:45,307 --> 00:08:47,309
Ooh, this is not the Polish,

190
00:08:47,309 --> 00:08:49,311
but that would just
come up into my mind.

191
00:08:53,663 --> 00:08:55,970
Ali is looking in the oven

192
00:08:55,970 --> 00:08:58,059
romantically into his cookies.

193
00:08:59,539 --> 00:09:00,975
Are you cooking?

194
00:09:03,586 --> 00:09:06,110
My plan is to stand
next to the oven

195
00:09:06,110 --> 00:09:08,373
as much as I can,
to make sure that my biscuit

196
00:09:08,373 --> 00:09:10,027
are nice, crispy, golden color.

197
00:09:10,506 --> 00:09:12,987
How are you, Mr. Cookie?
For me, baking is not hard.

198
00:09:12,987 --> 00:09:15,946
I studied in a Swiss school.
It's called Les Roches.

199
00:09:15,946 --> 00:09:18,427
I learned the basics
of French cuisine,

200
00:09:18,427 --> 00:09:19,907
the mother of all cuisines.

201
00:09:19,907 --> 00:09:21,604
But I really can't remember
the last time

202
00:09:21,604 --> 00:09:23,040
I have baked a cookie.

203
00:09:23,650 --> 00:09:25,042
Are you
in the oven already?

204
00:09:26,696 --> 00:09:27,784
Yeah, but I don't know
how they're going [indistinct].

205
00:09:29,612 --> 00:09:31,527
Watch your back.
Hot, hot, hot, hot.

206
00:09:31,527 --> 00:09:33,137
Sweat in this kitchen.

207
00:09:33,137 --> 00:09:34,704
My God.

208
00:09:39,230 --> 00:09:40,623
Thank you.

209
00:09:40,623 --> 00:09:42,582
Fifteen minutes left, guys.

210
00:09:44,192 --> 00:09:45,280
Okay.

211
00:09:45,889 --> 00:09:47,804
My first biscuit is in the oven.

212
00:09:49,197 --> 00:09:50,372
Exactly.

213
00:09:50,372 --> 00:09:52,200
If my cookies are thin enough,

214
00:09:52,200 --> 00:09:54,855
they can cook
in ten to 12 minutes.

215
00:09:54,855 --> 00:09:56,683
My salty is a <i>cacio e pepe.</i>

216
00:09:56,683 --> 00:10:00,338
This is a risky dish
to do right now.

217
00:10:00,948 --> 00:10:02,689
The [bleep] am I thinking?

218
00:10:02,689 --> 00:10:04,168
This is the risk now.

219
00:10:04,168 --> 00:10:05,561
Okay.

220
00:10:05,561 --> 00:10:06,867
Baking my way.

221
00:10:06,867 --> 00:10:08,303
Interesting biscuit, mate.

222
00:10:08,303 --> 00:10:10,479
When you use
nitrogen in something,

223
00:10:10,479 --> 00:10:12,829
it freezes immediately,
which becomes very crispy.

224
00:10:12,829 --> 00:10:14,439
It's just an approach
of a cookie,

225
00:10:14,439 --> 00:10:16,659
which is just modern and funny.

226
00:10:17,878 --> 00:10:19,270
Nine minutes.

227
00:10:21,185 --> 00:10:22,839
Wait,
I'm outta your way.

228
00:10:24,319 --> 00:10:25,755
Perfect.

229
00:10:25,755 --> 00:10:27,627
Can you shut
that oven for me?

230
00:10:30,455 --> 00:10:33,850
You have five minutes.
Five minutes left.

231
00:10:34,895 --> 00:10:37,593
My God,
I can't stop shaking! Ah!

232
00:10:38,376 --> 00:10:41,641
Now,
my biscuit overcook.

233
00:10:41,641 --> 00:10:43,294
It's not good.

234
00:10:43,817 --> 00:10:45,122
How many minutes?

235
00:10:47,777 --> 00:10:49,518
Come on. Come on, buddy.

236
00:10:58,745 --> 00:11:00,660
Twenty seconds.

237
00:11:04,838 --> 00:11:08,755
Three, two, one.
Time's up.

238
00:11:08,755 --> 00:11:11,671
Hands up. Utensils down.

239
00:11:19,243 --> 00:11:20,810
Come on up, Victoire.

240
00:11:20,810 --> 00:11:22,725
- Hi. Thank you.
- Thank you.

241
00:11:22,725 --> 00:11:24,205
Uh-oh.

242
00:11:24,205 --> 00:11:26,773
So I make
my <i>sablé</i> biscuit

243
00:11:26,773 --> 00:11:28,992
with mascarpone and bacon.

244
00:11:28,992 --> 00:11:30,951
I think you need
gluten in this.

245
00:11:30,951 --> 00:11:33,780
Because this
is not holding together.

246
00:11:33,780 --> 00:11:35,520
- Biscuits should snap.
- Okay.

247
00:11:35,520 --> 00:11:38,045
And my sweet biscuit with...

248
00:11:39,394 --> 00:11:40,874
...and coconut oil.

249
00:11:40,874 --> 00:11:42,832
Thank you.

250
00:11:44,747 --> 00:11:46,488
I made a corn-- corn biscuit.

251
00:11:46,488 --> 00:11:50,361
The savory one got
kimchi, tomato and sriracha.

252
00:11:50,361 --> 00:11:54,104
And the sweet one got
chocolate butter and chili.

253
00:12:01,590 --> 00:12:02,765
Thank you.

254
00:12:02,765 --> 00:12:04,158
For that sweet one we have

255
00:12:04,158 --> 00:12:05,942
a cacao nib and vanilla biscuit.

256
00:12:05,942 --> 00:12:08,249
The sound of an English biscuit.

257
00:12:09,206 --> 00:12:11,818
Wow, I'm so English now.

258
00:12:11,818 --> 00:12:14,211
And the savory one
is a prosciutto,

259
00:12:14,211 --> 00:12:15,952
parmesan, pine nut biscuit.

260
00:12:15,952 --> 00:12:18,215
- Thank you.
- Thank you.

261
00:12:18,215 --> 00:12:19,434
Tom, come on up.

262
00:12:23,481 --> 00:12:26,180
Ooh, dessert.
Yeah, that's right.

263
00:12:26,180 --> 00:12:27,703
We call them
"clouds [indistinct]."

264
00:12:27,703 --> 00:12:29,400
We love to do them,

265
00:12:29,400 --> 00:12:31,272
because I hate dry cookies.
I cannot stand it.

266
00:12:32,839 --> 00:12:35,058
They're supposed
to look exactly the same.

267
00:12:35,058 --> 00:12:36,581
So one is with beetroot puree

268
00:12:36,581 --> 00:12:38,235
and sweet and savory
pickled blueberries.

269
00:12:38,235 --> 00:12:40,063
And the other one
is raspberry puree

270
00:12:40,063 --> 00:12:42,587
and sweet and savory
pickled blueberries.

271
00:12:42,587 --> 00:12:43,980
It's a nice cake.

272
00:12:44,589 --> 00:12:46,069
But we asked for a biscuit.

273
00:12:46,069 --> 00:12:47,767
Yeah. You haven't
given us an English biscuit.

274
00:12:47,767 --> 00:12:50,160
No, I don't like--
You've given us a cake.

275
00:12:50,160 --> 00:12:51,945
Okay. Cheers.
Thank you.

276
00:12:53,120 --> 00:12:54,469
Charbel.

277
00:12:55,078 --> 00:12:56,601
So, for the savory,

278
00:12:56,601 --> 00:12:59,039
I made a <i>sablé</i>
with parmesan and walnut.

279
00:12:59,039 --> 00:13:01,781
It does look very pretty.
Thank you.

280
00:13:01,781 --> 00:13:04,479
And for the sweet,
I made chocolate chip biscuit

281
00:13:04,479 --> 00:13:06,786
with chocolate mousse
and strawberry.

282
00:13:06,786 --> 00:13:08,309
Do you make a lot of biscuits?

283
00:13:08,309 --> 00:13:11,442
No, it's not, like,
my favorite thing to do,

284
00:13:11,442 --> 00:13:13,836
but we're on <i>Top Chef,</i>
we have to adapt.

285
00:13:13,836 --> 00:13:14,924
Exactly.

286
00:13:16,404 --> 00:13:18,101
- What did you make for us, Ali?
- Two kinds of biscuits.

287
00:13:18,101 --> 00:13:19,886
The savory one
is Za'atar biscuits.

288
00:13:19,886 --> 00:13:22,627
And the other one is made
from <i>sablé</i> dough with orange.

289
00:13:22,627 --> 00:13:24,891
My favorite thing to do, dunk.

290
00:13:27,154 --> 00:13:30,287
- Mm. Good crunch.
- Thank you.

291
00:13:30,287 --> 00:13:32,289
I have made
English biscuit sandwiches,

292
00:13:32,289 --> 00:13:33,900
but they're stuffed with things

293
00:13:33,900 --> 00:13:35,292
you would put on a normal
southern biscuit.

294
00:13:35,292 --> 00:13:36,641
So the savory one is stuffed

295
00:13:36,641 --> 00:13:38,034
with smoked pimento cheese.

296
00:13:38,034 --> 00:13:39,296
And then the other one
is stuffed

297
00:13:39,296 --> 00:13:40,820
with a little bit
of clotted cream

298
00:13:40,820 --> 00:13:42,604
and a Key lime curd.

299
00:13:42,604 --> 00:13:44,519
Good work. Thank you.
Thank you.

300
00:13:44,519 --> 00:13:47,174
Oh, how beautiful. Lovely.

301
00:13:47,174 --> 00:13:49,176
We've got
anchovy cookies

302
00:13:49,176 --> 00:13:51,482
with parsley, garlic,
and a shallot.

303
00:13:51,482 --> 00:13:55,138
And the other is rose one
with the Sicilian almonds

304
00:13:55,138 --> 00:13:56,574
and white chocolate.

305
00:13:56,574 --> 00:13:58,576
Same dough for both?
Exactly.

306
00:13:58,576 --> 00:14:00,100
Fancy.

307
00:14:00,100 --> 00:14:01,928
The savory one
is San Daniele prosciutto

308
00:14:01,928 --> 00:14:03,320
on a black pepper biscuit

309
00:14:03,320 --> 00:14:05,322
with whipped goat cheese
and fresh dill.

310
00:14:05,322 --> 00:14:08,195
And the sweet is by-- scone--

311
00:14:08,195 --> 00:14:09,631
sorry, raspberry whipped cream.

312
00:14:09,631 --> 00:14:11,067
An afternoon tea presentation.

313
00:14:11,067 --> 00:14:12,199
Oh, thank you.

314
00:14:12,199 --> 00:14:13,548
The sweet version

315
00:14:13,548 --> 00:14:14,679
is called <i>sequilhos</i>

316
00:14:14,679 --> 00:14:15,855
is a Brazilian biscuit

317
00:14:15,855 --> 00:14:17,334
with Tonka beans.

318
00:14:17,334 --> 00:14:19,859
The savory one
is called [indistinct],

319
00:14:19,859 --> 00:14:21,686
with a lot of Parmigiano cheese.

320
00:14:21,686 --> 00:14:23,297
Down the side
you have a walnut cream

321
00:14:23,297 --> 00:14:24,602
with crispy porchetta.

322
00:14:24,951 --> 00:14:26,300
It's lots of cheese in this one.

323
00:14:26,300 --> 00:14:27,910
- A lot. Yeah.
- You can tell.

324
00:14:27,910 --> 00:14:29,390
In a good way.

325
00:14:30,478 --> 00:14:32,045
Ooh, wow.

326
00:14:35,700 --> 00:14:37,267
Sweet one.

327
00:14:37,267 --> 00:14:39,356
It's like a cheesecake
with lemon and apple.

328
00:14:39,356 --> 00:14:43,012
And the other one is the same
one made with fennel and dill.

329
00:14:43,012 --> 00:14:44,753
It's very fresh.
- Thank you.

330
00:14:44,753 --> 00:14:46,102
Hi.
Hi.

331
00:14:46,102 --> 00:14:47,843
They look like English biscuits.

332
00:14:48,322 --> 00:14:51,586
On your left
is a <i>cacio e pepe</i> biscuit.

333
00:14:51,586 --> 00:14:54,415
And on your right
is a pistachio and rose biscuit.

334
00:14:54,415 --> 00:14:56,199
There's rose petal
through the dough.

335
00:14:56,199 --> 00:14:58,375
- Mm. Melt in the mouth.
- Thank you.

336
00:14:58,375 --> 00:15:00,769
Thank you very much.
Thank you very much.

337
00:15:01,639 --> 00:15:03,728
Chefs, we had
some beautiful biscuits

338
00:15:03,728 --> 00:15:05,905
and we had some
we weren't so happy with.

339
00:15:06,340 --> 00:15:08,908
Who had one of our
least favorite biscuits today?

340
00:15:10,953 --> 00:15:12,389
Victoire.

341
00:15:13,477 --> 00:15:15,740
Your sweet biscuit
was a little bit over baked.

342
00:15:15,740 --> 00:15:18,308
It had a little bit
of a burnt taste to it.

343
00:15:18,700 --> 00:15:20,397
And the savory one...

344
00:15:23,444 --> 00:15:26,229
Gabri,
with the corn-based biscuits,

345
00:15:26,229 --> 00:15:28,579
the middles
were a little bit too soft,

346
00:15:28,579 --> 00:15:30,712
as though it was
a little bit underbaked.

347
00:15:30,712 --> 00:15:34,150
The chocolate sauce
was just a little too sweet.

348
00:15:35,108 --> 00:15:36,936
And last--

349
00:15:36,936 --> 00:15:39,721
Tom, because you made a cake.

350
00:15:40,113 --> 00:15:41,375
It wasn't a biscuit.

351
00:15:41,375 --> 00:15:43,072
The brief was very clear.

352
00:15:43,072 --> 00:15:44,769
Even if you don't enjoy baking,

353
00:15:44,769 --> 00:15:46,597
you have to go with the brief.

354
00:15:46,597 --> 00:15:47,947
Let's move on.

355
00:15:48,773 --> 00:15:51,080
All right, some good news.

356
00:15:51,080 --> 00:15:53,213
Who had
one of our favorites today?

357
00:15:53,213 --> 00:15:55,432
- Nicole.
- Thank you.

358
00:15:55,432 --> 00:15:59,001
We loved the zingy icing
on your ring biscuit

359
00:15:59,001 --> 00:16:00,568
and the little bit of rose.

360
00:16:00,568 --> 00:16:03,875
The crumble of both your cookies
was really great.

361
00:16:03,875 --> 00:16:04,964
Thank you.

362
00:16:06,400 --> 00:16:09,359
Ali, in your savory,
as soon as it hits your tongue,

363
00:16:09,359 --> 00:16:11,013
the first flavor is Za'atar,

364
00:16:11,013 --> 00:16:12,797
but it didn't overpower
the biscuit.

365
00:16:12,797 --> 00:16:15,365
Both of those cookies
were really crispy

366
00:16:15,365 --> 00:16:17,324
- as they needed to be.
- Thank you.

367
00:16:18,455 --> 00:16:21,067
Luciana, your cheese biscuit,

368
00:16:21,067 --> 00:16:23,808
that brittle,
slightly overcooked cheese

369
00:16:23,808 --> 00:16:26,811
that never tastes burnt,
it just tastes like comfort.

370
00:16:26,811 --> 00:16:28,378
Thank you.

371
00:16:28,378 --> 00:16:30,293
Paul,
who won this Quickfire?

372
00:16:30,293 --> 00:16:31,729
The winning chef
that impressed us most

373
00:16:31,729 --> 00:16:34,819
with the perfect
bake, texture, flavor

374
00:16:34,819 --> 00:16:36,734
and appearance is...

375
00:16:41,826 --> 00:16:43,089
- Ali.
- Yes!

376
00:16:43,089 --> 00:16:44,699
Bravo.

377
00:16:46,179 --> 00:16:47,223
I feel good, man.

378
00:16:47,223 --> 00:16:48,833
I feel good.

379
00:16:48,833 --> 00:16:51,010
I almost lost
and then I won again.

380
00:16:51,401 --> 00:16:54,013
To be honest, guys, I have
no idea how to explain it.

381
00:16:54,013 --> 00:16:55,666
When it comes to <i>Top Chef,</i>
I'm always speechless,

382
00:16:55,666 --> 00:16:57,451
because it--
it means a lot to me.

383
00:16:57,451 --> 00:16:59,018
You just won immunity

384
00:16:59,018 --> 00:17:00,976
in the next
elimination challenge.

385
00:17:00,976 --> 00:17:02,108
First time I win immunity.

386
00:17:02,108 --> 00:17:03,631
Yes.
- Yeah.

387
00:17:03,631 --> 00:17:05,328
I am the silent assassin.
Maybe not so quiet.

388
00:17:05,328 --> 00:17:07,069
You never know.

389
00:17:07,069 --> 00:17:10,246
Paul, I wanna thank you so much
for joining us today.

390
00:17:10,246 --> 00:17:11,856
Thank you so much for having me.

391
00:17:11,856 --> 00:17:13,684
And thank all of you.

392
00:17:13,684 --> 00:17:15,599
Thank you, Chef.
Thank you.

393
00:17:15,599 --> 00:17:17,340
We're counting on you
for a sweet call.

394
00:17:17,340 --> 00:17:19,255
Yes.

395
00:17:19,255 --> 00:17:21,301
All right, Chefs,
what happens next,

396
00:17:21,301 --> 00:17:23,216
doesn't happen very often.

397
00:17:25,044 --> 00:17:28,003
Tonight, you have the night off.

398
00:17:30,832 --> 00:17:33,313
Tomorrow, in the morning,

399
00:17:33,313 --> 00:17:35,619
you're going to meet me at...

400
00:17:40,059 --> 00:17:42,365
...Tottenham Hotspur Stadium.

401
00:17:43,062 --> 00:17:44,585
- Totties.
- Oh, my--

402
00:17:45,890 --> 00:17:48,328
Anyone familiar?
Of course.

403
00:17:48,328 --> 00:17:50,721
Get some rest tonight,
because tomorrow

404
00:17:50,721 --> 00:17:52,462
may test your endurance.

405
00:17:52,462 --> 00:17:53,768
Oh, I'm in trouble.

406
00:17:53,768 --> 00:17:55,248
I'm scared.

407
00:17:55,248 --> 00:17:56,640
You know,
I played soccer in high school,

408
00:17:56,640 --> 00:17:58,729
just so that
I didn't have to go home

409
00:17:58,729 --> 00:18:00,383
right after school.

410
00:18:00,383 --> 00:18:01,950
So I would, like, drive around
and smoke cigarettes

411
00:18:01,950 --> 00:18:03,821
get stoned and then go
to soccer practice.

412
00:18:03,821 --> 00:18:05,214
Don't put that on TV.

413
00:18:06,868 --> 00:18:08,043
I'll see you tomorrow.

414
00:18:08,435 --> 00:18:10,263
Thank you.
Hey, Buddha.

415
00:18:14,136 --> 00:18:15,572
Stay in the kitchen.

416
00:18:26,540 --> 00:18:28,107
I can't fully
trust Padma

417
00:18:28,107 --> 00:18:29,369
saying we have the night off.

418
00:18:29,369 --> 00:18:30,848
- Cheers.
- Delightful.

419
00:18:30,848 --> 00:18:32,154
There's no way.

420
00:18:32,154 --> 00:18:33,764
I never had a night off

421
00:18:33,764 --> 00:18:35,505
like this on my season
of <i>Top Chef,</i> never.

422
00:18:35,505 --> 00:18:38,508
Chef Amar, can you sing for us?

423
00:18:38,508 --> 00:18:40,119
Sing?
Yes.

424
00:18:40,119 --> 00:18:42,077
That's why I'm in the kitchen.

425
00:18:42,077 --> 00:18:43,731
That's why I cook.

426
00:18:45,515 --> 00:18:47,517
This was not
my first profession.

427
00:18:47,517 --> 00:18:49,606
I have a degree in statistics
and in psychology.

428
00:18:49,606 --> 00:18:51,652
- Nice.
- And I hated my job.

429
00:18:51,652 --> 00:18:53,262
So I went back
to culinary school.

430
00:18:53,654 --> 00:18:56,657
I honestly start first
as a hairdresser.

431
00:18:56,657 --> 00:18:57,919
Oh, really?

432
00:18:57,919 --> 00:19:01,923
Oh, I need to cut
my hair tomorrow, please.

433
00:19:02,706 --> 00:19:04,230
You've probably been cooking

434
00:19:04,230 --> 00:19:06,188
the least amount of time
of any of us.

435
00:19:06,188 --> 00:19:07,581
At 16, I start cooking.

436
00:19:07,581 --> 00:19:09,887
I told my dad,
"Stop wasting your money

437
00:19:09,887 --> 00:19:12,934
at school and everything,
I need to be a chef."

438
00:19:13,326 --> 00:19:15,284
I start working when I was 13.

439
00:19:15,284 --> 00:19:16,807
I was like, "Okay, let's do it."

440
00:19:16,807 --> 00:19:18,418
And then I came
into the kitchen.

441
00:19:18,418 --> 00:19:21,116
It's not been easy to be a chef.

442
00:19:21,464 --> 00:19:23,466
My baby born on Saturday

443
00:19:23,466 --> 00:19:25,033
and I was working
next Wednesday,

444
00:19:25,033 --> 00:19:26,730
but I'm really lucky.

445
00:19:26,730 --> 00:19:29,298
I have my family
is my-- my mother...

446
00:19:32,040 --> 00:19:34,564
I live with my mother,
my son and my ex-boyfriend

447
00:19:34,564 --> 00:19:36,305
who is the father of my son.

448
00:19:36,305 --> 00:19:38,133
Everybody thinks it's strange,

449
00:19:38,133 --> 00:19:40,918
but I prefer to live
with somebody that I love.

450
00:19:40,918 --> 00:19:45,009
Taking care of my son
and making my life nice.

451
00:19:45,009 --> 00:19:46,272
I really miss them now.

452
00:19:47,142 --> 00:19:48,752
What about you, darling?

453
00:19:49,231 --> 00:19:51,668
When I leave my country

454
00:19:51,668 --> 00:19:54,671
after the second war,
because we had two wars,

455
00:19:54,671 --> 00:19:57,935
my uncle said,
"I want you to go to Italy

456
00:19:57,935 --> 00:19:59,502
to be a cook.

457
00:19:59,502 --> 00:20:01,548
Because when you--
you were in Congo,

458
00:20:01,548 --> 00:20:03,245
you always were in the kitchen."

459
00:20:03,245 --> 00:20:05,247
I was 20 years old.

460
00:20:05,247 --> 00:20:08,337
For my first day
in my culinary school

461
00:20:08,337 --> 00:20:12,341
in north of Italy,
all of the student

462
00:20:12,341 --> 00:20:15,605
look at me, like,
"Oh, my God, you are Black."

463
00:20:17,868 --> 00:20:20,306
For me,
was very traumatic, you know?

464
00:20:22,569 --> 00:20:25,049
It's always. Every day.

465
00:20:25,049 --> 00:20:28,488
After <i>Top Chef,</i>
some peoples write me,

466
00:20:28,488 --> 00:20:30,707
- "You are our..."
- Inspiration.

467
00:20:30,707 --> 00:20:32,796
"...Inspiration."
For me it's whole.

468
00:20:33,406 --> 00:20:35,059
It is the best.

469
00:20:35,059 --> 00:20:36,235
It worth for me.

470
00:20:37,758 --> 00:20:40,108
Never give up.
Never give up.

471
00:20:40,108 --> 00:20:42,066
Crazy to think
that you just said all that

472
00:20:42,066 --> 00:20:44,286
in a language that you
just learned four months ago.

473
00:20:44,286 --> 00:20:46,027
You're an inspiration to me.

474
00:20:46,027 --> 00:20:47,898
I'm so proud.

475
00:20:47,898 --> 00:20:51,380
I'm a voice of many,
many women from Congo.

476
00:20:51,380 --> 00:20:53,469
Never give up. It's true.

477
00:20:53,469 --> 00:20:56,037
It's amazing
and it's so impressive

478
00:20:56,037 --> 00:20:57,734
that we're here today...

479
00:20:58,387 --> 00:20:59,649
and cheers for that.

480
00:21:00,041 --> 00:21:02,783
Cheers.
Cheers for everyone.

481
00:21:16,840 --> 00:21:18,668
I don't know.
We are clueless.

482
00:21:18,668 --> 00:21:20,627
Could be in the stadium,
could be in the bathroom,

483
00:21:20,627 --> 00:21:22,063
could be anywhere we're cooking.

484
00:21:23,934 --> 00:21:26,154
You know what's nice
about big stadiums?

485
00:21:26,154 --> 00:21:28,809
Once you enter it, you feel
that there is energy inside.

486
00:21:28,809 --> 00:21:30,637
I loved soccer
since I was a child.

487
00:21:31,028 --> 00:21:32,813
My dad used to be
a football player.

488
00:21:32,813 --> 00:21:35,032
He was the captain
of the football club in Jordan.

489
00:21:35,032 --> 00:21:38,079
And playing soccer sometimes
you are two goals behind

490
00:21:38,079 --> 00:21:39,733
and eventually
you're scoring a hat trick

491
00:21:39,733 --> 00:21:41,038
and now you're winning.

492
00:21:41,038 --> 00:21:42,344
And that's exactly
what's happening

493
00:21:42,344 --> 00:21:43,824
with me here in <i>Top Chef.</i>

494
00:21:43,824 --> 00:21:46,609
And I always had
that competitive spirit in me.

495
00:21:47,654 --> 00:21:50,700
Look at-- look at that.

496
00:21:51,310 --> 00:21:52,833
Oh, my God.

497
00:22:10,416 --> 00:22:11,895
Whoa!

498
00:22:12,896 --> 00:22:14,245
Ta-da.
Wow.

499
00:22:14,245 --> 00:22:15,334
Holy-moly!

500
00:22:17,031 --> 00:22:18,554
This is really cool.

501
00:22:18,554 --> 00:22:20,991
I feel like
I'm some kind of athlete.

502
00:22:23,429 --> 00:22:24,778
No.

503
00:22:24,778 --> 00:22:26,693
Yes.

504
00:22:26,693 --> 00:22:28,608
Good morning, Chefs.

505
00:22:28,608 --> 00:22:30,827
Welcome to
Tottenham Hotspur Stadium.

506
00:22:30,827 --> 00:22:33,221
We are standing in the largest

507
00:22:33,221 --> 00:22:35,441
club football stadium in London.

508
00:22:35,441 --> 00:22:36,964
This stadium is home

509
00:22:36,964 --> 00:22:39,053
to one of the Premier League's
best clubs,

510
00:22:39,053 --> 00:22:40,141
the Spurs.

511
00:22:40,750 --> 00:22:42,839
For your elimination challenge,

512
00:22:42,839 --> 00:22:45,886
you'll compete
as four teams of three...

513
00:22:47,583 --> 00:22:50,978
in three rounds
of 45-minute matches.

514
00:22:52,545 --> 00:22:53,981
45 minutes with three people

515
00:22:53,981 --> 00:22:55,548
that have three different ideas

516
00:22:55,548 --> 00:22:57,201
is a challenge in itself.

517
00:22:57,201 --> 00:22:59,508
Put yourselves
in four teams of three.

518
00:22:59,508 --> 00:23:01,684
You can partner up
with any two people.

519
00:23:03,817 --> 00:23:06,559
Begoña and I,
we were in the top last week

520
00:23:06,559 --> 00:23:10,127
and Luciana is my girl,
so, come on.

521
00:23:10,127 --> 00:23:11,694
- Charbel, you're with us?
- Come on.

522
00:23:11,694 --> 00:23:13,000
Sure. Sorry.
- Yeah.

523
00:23:13,000 --> 00:23:14,828
I'm trying to run away from Ali

524
00:23:14,828 --> 00:23:17,178
and I look at Sara and Sylwia
and I'm like, "Love you.

525
00:23:17,178 --> 00:23:18,788
I missed you.
Where have you been?"

526
00:23:18,788 --> 00:23:20,616
That's how
I'm left behind like that.

527
00:23:20,616 --> 00:23:22,183
Oh, right, you have immunity.

528
00:23:22,183 --> 00:23:24,011
Wanna work together?
- Sure.

529
00:23:24,011 --> 00:23:25,839
Shall we?
Yeah. Who we got?

530
00:23:25,839 --> 00:23:27,493
Nobody wants to
team up with me.

531
00:23:27,493 --> 00:23:28,885
I actually didn't want
Ali on the team,

532
00:23:28,885 --> 00:23:30,583
even though I do like him.

533
00:23:30,583 --> 00:23:32,106
Should we go with Ali?

534
00:23:32,106 --> 00:23:33,760
Yeah, I guess
we can go with Ali.

535
00:23:33,760 --> 00:23:35,326
He's got immunity
and it's gonna suck

536
00:23:35,326 --> 00:23:37,111
if we end up on the bottom.

537
00:23:38,025 --> 00:23:39,635
Okay,
this is how it works.

538
00:23:39,635 --> 00:23:42,029
We're gonna use
the league system

539
00:23:42,029 --> 00:23:43,596
of relegation.

540
00:23:43,596 --> 00:23:45,075
Round one,

541
00:23:45,075 --> 00:23:47,600
there'll be two
head-to-head matches.

542
00:23:47,600 --> 00:23:50,211
Each team must make one dish

543
00:23:50,211 --> 00:23:53,127
featuring a beloved
UK ingredient.

544
00:23:53,127 --> 00:23:56,217
If your team wins,
you'll be safe from elimination.

545
00:23:56,217 --> 00:23:57,958
If your team loses,

546
00:23:57,958 --> 00:23:59,916
you must compete
in the next round.

547
00:23:59,916 --> 00:24:03,746
In round two, the two teams
that lost the first matches

548
00:24:03,746 --> 00:24:05,444
will compete head to head,

549
00:24:05,444 --> 00:24:07,271
featuring another
British favorite.

550
00:24:07,271 --> 00:24:10,623
The team that wins this round,
also free from elimination.

551
00:24:10,623 --> 00:24:13,495
While the losing team
will move on

552
00:24:13,495 --> 00:24:15,062
to the third and final round.

553
00:24:15,062 --> 00:24:17,630
The three chefs from that team

554
00:24:17,630 --> 00:24:20,023
will cook off
against each other.

555
00:24:20,894 --> 00:24:22,504
The team you just chose

556
00:24:22,504 --> 00:24:25,464
may ultimately be
your competition.

557
00:24:25,986 --> 00:24:28,118
The chef
with the least favorite dish

558
00:24:28,118 --> 00:24:30,643
from the third round,
will be going home.

559
00:24:31,470 --> 00:24:33,689
If it's us, me, Begoña and Gabri

560
00:24:33,689 --> 00:24:35,517
compete against each other,

561
00:24:35,517 --> 00:24:38,302
if I knew that, I would never
stay on the team with them.

562
00:24:39,390 --> 00:24:41,218
Helping me judge today

563
00:24:41,218 --> 00:24:44,004
will be <i>Top Chef Mexico's</i> judge,
Aquiles Chávez,

564
00:24:44,004 --> 00:24:47,703
and Tottenham's Ambassador,
Ledley King.

565
00:24:48,399 --> 00:24:49,836
Are you guys ready to find out

566
00:24:49,836 --> 00:24:51,751
what you'll be
working with in round one?

567
00:24:51,751 --> 00:24:53,448
- Yes.
- Yes.

568
00:24:53,883 --> 00:24:56,277
Please send us one
representative from each team.

569
00:24:57,278 --> 00:24:58,758
Okay.

570
00:25:00,934 --> 00:25:03,371
It's a very nice mild cheese.

571
00:25:03,371 --> 00:25:05,155
Stilton.
Stilton, of course,

572
00:25:05,155 --> 00:25:07,593
is a blue cheese
and is not mild.

573
00:25:07,984 --> 00:25:10,552
So, Luciana,
your team drew Stilton.

574
00:25:10,552 --> 00:25:12,075
As did yours, Nicole.

575
00:25:12,511 --> 00:25:15,862
So, first, your teams
will be competing head-to-head,

576
00:25:15,862 --> 00:25:19,082
making a dish,
featuring Stilton cheese.

577
00:25:19,082 --> 00:25:22,042
Then Buddha's team
and Charbel's team

578
00:25:22,042 --> 00:25:25,175
will be making one dish,
featuring Wensleydale.

579
00:25:25,741 --> 00:25:27,830
All right, Chefs. Follow me.

580
00:25:28,265 --> 00:25:29,571
Come this way.

581
00:25:35,621 --> 00:25:36,839
Wow.

582
00:25:41,278 --> 00:25:44,630
All right, Chefs,
please take your stations.

583
00:25:45,631 --> 00:25:47,415
Teams with Stilton,

584
00:25:47,415 --> 00:25:49,199
your 45 minutes

585
00:25:49,199 --> 00:25:51,332
start now.

586
00:25:52,507 --> 00:25:54,596
Let's see what proteins
and stuff are in here.

587
00:25:55,118 --> 00:25:57,033
We can take some yucca.

588
00:25:57,033 --> 00:25:59,035
Yeah. Cassava.
Do you have any garlic?

589
00:25:59,035 --> 00:26:01,734
It's here.
- We start grabbing things

590
00:26:01,734 --> 00:26:03,300
that go with Stilton.

591
00:26:03,300 --> 00:26:05,389
Stone fruits, figs.
We could do pears.

592
00:26:05,389 --> 00:26:07,087
We got plums, too.

593
00:26:07,087 --> 00:26:10,133
The goal is to beat
Gabri, Luciana, Begoña.

594
00:26:10,133 --> 00:26:12,266
I don't wanna
do this again today.

595
00:26:13,963 --> 00:26:15,356
We're gonna do, like, a...

596
00:26:17,793 --> 00:26:19,316
Have you used
a Stilton before?

597
00:26:19,316 --> 00:26:21,797
I love a Stilton.
One of my favorites, yeah.

598
00:26:21,797 --> 00:26:24,147
Have you cooked
a lot with Stilton?

599
00:26:24,147 --> 00:26:26,889
Yes, I love it, the more
stronger for me is much better.

600
00:26:26,889 --> 00:26:28,674
But it could
easily overpower a dish,

601
00:26:28,674 --> 00:26:31,459
if you don't use it
in balance, right?

602
00:26:31,459 --> 00:26:33,330
I'm gonna sear the duck. Yeah.

603
00:26:33,330 --> 00:26:35,550
I think we should make it
as much as we can

604
00:26:35,550 --> 00:26:37,465
that's what
they're gonna focus on.

605
00:26:37,465 --> 00:26:39,336
She's
Mrs. Michelin, right?

606
00:26:39,336 --> 00:26:41,077
Make your <i>espuma.</i>
With blue cheese?

607
00:26:41,077 --> 00:26:42,644
- Yeah.
- Okay.

608
00:26:42,644 --> 00:26:44,341
How long did you play?

609
00:26:44,341 --> 00:26:46,648
I started at the football club
when I was 14 years old.

610
00:26:46,648 --> 00:26:48,650
So I've actually
been here over 27 years.

611
00:26:48,650 --> 00:26:50,304
First professional game
was at 18.

612
00:26:50,304 --> 00:26:52,915
Really?
- Retired at 31 due to injuries.

613
00:26:52,915 --> 00:26:54,656
And I've been
a club ambassador ever since.

614
00:26:54,656 --> 00:26:57,050
And yeah,
I'm really enjoying my new role.

615
00:26:57,050 --> 00:26:59,052
- Can I do the pickled pears?
- BEGOÑA: Do pears.

616
00:26:59,052 --> 00:27:00,662
- I do the foam.
- All right.

617
00:27:00,662 --> 00:27:02,795
- You do the eggs.
- Begoña is taking the lead.

618
00:27:02,795 --> 00:27:04,666
She's a really good team leader.

619
00:27:04,666 --> 00:27:06,842
- BEGOÑA: I need poached egg.
- Yeah. Yes, yes, yes.

620
00:27:06,842 --> 00:27:10,193
I am following her
with blind eyes, you know?

621
00:27:10,193 --> 00:27:11,673
Do you like
football, Gabri?

622
00:27:11,673 --> 00:27:12,892
Actually, I don't like football,

623
00:27:12,892 --> 00:27:14,502
but I do like the players.

624
00:27:18,941 --> 00:27:21,683
The Wensleydale
match starts...

625
00:27:25,469 --> 00:27:27,210
Yeah.
Mushrooms it is.

626
00:27:28,864 --> 00:27:30,213
Garlic, some bacon.

627
00:27:30,866 --> 00:27:32,128
Let's do it, guys.

628
00:27:32,128 --> 00:27:34,435
We will do a cauliflower steak.

629
00:27:39,875 --> 00:27:41,616
Guys, please,
We have to focus

630
00:27:41,616 --> 00:27:43,183
on a really good sauce.

631
00:27:43,183 --> 00:27:44,706
There is opportunity
to knock out, like,

632
00:27:44,706 --> 00:27:46,273
someone like Buddha and Tom,

633
00:27:46,273 --> 00:27:47,578
they're really
tough competitors.

634
00:27:47,578 --> 00:27:48,841
I love those guys,

635
00:27:48,841 --> 00:27:50,016
but it's a competition, right?

636
00:27:50,016 --> 00:27:51,539
So it's not gonna be me.

637
00:27:51,539 --> 00:27:53,236
Okay. What do we do?

638
00:27:53,236 --> 00:27:55,195
Wood roasted with onion,
cheese sauce,

639
00:27:55,195 --> 00:27:56,892
pickled [indistinct] mushrooms.

640
00:27:56,892 --> 00:27:58,720
When you're rushing to cook,

641
00:27:58,720 --> 00:27:59,939
is it easy to make mistakes?

642
00:27:59,939 --> 00:28:01,549
Yes, it is.

643
00:28:01,549 --> 00:28:03,420
And I think that's why
you saw the Yellow Team

644
00:28:03,420 --> 00:28:05,292
take a second
to all talk to each other.

645
00:28:05,292 --> 00:28:07,686
- What about the potato?
- What do you reckon?

646
00:28:07,686 --> 00:28:09,035
Yeah.

647
00:28:09,035 --> 00:28:11,080
Classic combination,
onion and cheese.

648
00:28:11,080 --> 00:28:12,821
The sweetness and the sharpness

649
00:28:12,821 --> 00:28:14,562
and the salinity
really works together.

650
00:28:14,562 --> 00:28:17,260
We also need to get on
our cheese sauce as well.

651
00:28:26,269 --> 00:28:28,054
For me, it's like a baby food.

652
00:28:28,054 --> 00:28:31,100
It's too runny.
It needs something bite.

653
00:28:31,579 --> 00:28:34,582
The texture with the egg yolk...

654
00:28:34,582 --> 00:28:36,105
...gonna be too soft.

655
00:28:36,105 --> 00:28:38,064
So we put some small bacon
on the bottom side?

656
00:28:38,064 --> 00:28:39,587
Yeah,
the bacon will be great.

657
00:28:39,587 --> 00:28:41,894
It is, yeah.
20 minutes, you guys.

658
00:28:41,894 --> 00:28:44,548
We got a lot of blue cheese.
Do you think we need anymore?

659
00:28:44,548 --> 00:28:46,550
I mean, we got
the blue cheese in the sauce,

660
00:28:46,550 --> 00:28:49,510
we got the foam and we have
all the fruit to tie together.

661
00:28:50,206 --> 00:28:52,731
Victoire, we just need
a rough chop, I think.

662
00:28:53,209 --> 00:28:55,211
In the past, in team challenges,

663
00:28:55,211 --> 00:28:58,040
I've been too known
to be quite aggressive.

664
00:28:58,040 --> 00:28:59,694
Wait for me.

665
00:28:59,694 --> 00:29:01,609
We're going at the same time
like military style.

666
00:29:01,609 --> 00:29:03,524
Where's the----ing tea?
You got me a little bit.

667
00:29:03,524 --> 00:29:05,613
You know,
I'm not like that anymore.

668
00:29:05,613 --> 00:29:07,093
I've kind of matured.

669
00:29:07,093 --> 00:29:09,965
So do we want onion jam
sliced or chopped?

670
00:29:09,965 --> 00:29:11,575
You want. You want. You want.

671
00:29:11,575 --> 00:29:13,099
Kinda.

672
00:29:13,099 --> 00:29:15,101
No, no, this--
this for the-- caramelized.

673
00:29:15,101 --> 00:29:16,624
And for the other--

674
00:29:16,624 --> 00:29:19,148
I think he wanted petals,
you know, like, a wedge.

675
00:29:19,148 --> 00:29:21,629
Go ahead, Nicole.

676
00:29:21,629 --> 00:29:24,153
Let me do for my way.

677
00:29:24,153 --> 00:29:27,548
Oh, my God.

678
00:29:31,639 --> 00:29:34,468
This sweet, okay,
so acidity, acidity, acidity.

679
00:29:35,512 --> 00:29:36,731
Salty. Salty.

680
00:29:37,471 --> 00:29:39,342
Who is the chef
who has the immunity?

681
00:29:39,342 --> 00:29:40,996
Ali.

682
00:29:40,996 --> 00:29:43,825
So if they lose,
it's a head-to-head race.

683
00:29:43,825 --> 00:29:45,827
Buddha, give a try.

684
00:29:49,526 --> 00:29:51,833
- More cheese?
- Yeah. More cheese.

685
00:29:51,833 --> 00:29:53,443
It's good, though.

686
00:29:54,357 --> 00:29:56,272
This is traditional
English sauce,

687
00:29:56,272 --> 00:29:59,014
made with Stilton cheese.

688
00:30:01,364 --> 00:30:03,236
- Try.
- It's really thick.

689
00:30:03,236 --> 00:30:04,846
The sauce is so important,

690
00:30:04,846 --> 00:30:07,370
because it is going to
coat everything.

691
00:30:07,370 --> 00:30:09,764
- I don't love it.
- No?

692
00:30:09,764 --> 00:30:11,592
No. It's under-seasoned.

693
00:30:11,592 --> 00:30:13,463
If it's under-seasoned

694
00:30:13,463 --> 00:30:16,727
then the entire dish
will become under-seasoned.

695
00:30:16,727 --> 00:30:18,512
I was thinking
about the sriracha.

696
00:30:18,512 --> 00:30:19,992
No.

697
00:30:21,471 --> 00:30:23,691
No,
this is an English dish.

698
00:30:23,691 --> 00:30:25,214
No, no, no, no.

699
00:30:32,134 --> 00:30:34,267
We have
14 minutes now.

700
00:30:34,267 --> 00:30:36,095
I don't love it.
No?

701
00:30:36,095 --> 00:30:37,618
It's under-seasoned.

702
00:30:39,707 --> 00:30:41,752
- It need more cheese.
- More cheese? Okay.

703
00:30:41,752 --> 00:30:44,233
I'm like calm down.
There's a challenge.

704
00:30:44,233 --> 00:30:45,756
It's cheese. We got it.

705
00:30:45,756 --> 00:30:48,934
This side only piece now.
See if it's gonna break.

706
00:30:49,499 --> 00:30:50,936
Here. Put it.

707
00:30:52,024 --> 00:30:53,764
I like the idea of cauliflower.

708
00:30:53,764 --> 00:30:55,766
It's easy way
to go with that cheese.

709
00:30:55,766 --> 00:30:57,768
It's kinda nice
that we didn't get cauliflower.

710
00:30:57,768 --> 00:31:00,075
- It's a bit too obvious.
- Cheese sauce is ready.

711
00:31:00,075 --> 00:31:02,034
- is ready.
- Perfect.

712
00:31:02,034 --> 00:31:05,602
I'm gonna do a bed of Stilton
and in the middle put the egg.

713
00:31:05,602 --> 00:31:07,126
- Okay.
- That's okay for me.

714
00:31:07,126 --> 00:31:09,041
Six minutes and 40 seconds.

715
00:31:09,041 --> 00:31:10,956
The Green Team's
already plating.

716
00:31:10,956 --> 00:31:12,958
I hope it's cold ingredients.

717
00:31:12,958 --> 00:31:14,960
Don't you think
it's a little too much cheese?

718
00:31:14,960 --> 00:31:17,614
No, because there is
not a lot of things going on.

719
00:31:17,614 --> 00:31:19,268
- Try this.
- BEGOÑA: Okay.

720
00:31:19,268 --> 00:31:21,531
Just like that. Yeah.

721
00:31:22,532 --> 00:31:24,926
Bless you.

722
00:31:24,926 --> 00:31:26,885
Walnuts pair really well

723
00:31:26,885 --> 00:31:29,104
with stone fruit
and blue cheese.

724
00:31:29,104 --> 00:31:31,672
No good for this--
No good?

725
00:31:31,672 --> 00:31:34,544
No, no, no, no.
Not come. I'm so allergic.

726
00:31:34,544 --> 00:31:36,329
Oh, sh--,
I won't touch you.

727
00:31:40,333 --> 00:31:42,335
You okay?

728
00:31:42,335 --> 00:31:45,425
- Oh, the nuts?
- Yes, I [indistinct].

729
00:31:46,426 --> 00:31:48,297
Oh, my God. Are you okay?

730
00:31:48,297 --> 00:31:50,778
90 seconds, Stilton Teams.

731
00:31:50,778 --> 00:31:52,649
It's beautiful.
- Oh, my God.

732
00:31:52,649 --> 00:31:54,521
You're losing your voice.
This is not good.

733
00:31:54,521 --> 00:31:57,306
Victoire is definitely having
a severe allergy attack.

734
00:31:57,306 --> 00:31:59,265
I-- I'm really worried.

735
00:31:59,265 --> 00:32:03,138
I say to myself, "Finish
your dish and you can die."

736
00:32:03,138 --> 00:32:05,097
More <i>espuma.</i>

737
00:32:05,097 --> 00:32:07,534
- Where's the <i>espuma?</i>
- No, no, no.

738
00:32:08,100 --> 00:32:10,406
Time's up. Hands up.

739
00:32:15,716 --> 00:32:19,459
Stilton Teams,
please bring up your dishes.

740
00:32:20,199 --> 00:32:21,940
Thank you.

741
00:32:21,940 --> 00:32:24,768
Amar, do you want us to pour
this directly over everything?

742
00:32:24,768 --> 00:32:26,857
Yes.
Where's Victoire?

743
00:32:26,857 --> 00:32:28,294
She's having a little bit of

744
00:32:28,294 --> 00:32:29,991
an allergic reaction
to the walnut.

745
00:32:29,991 --> 00:32:32,037
- Is she okay?
- Yeah.

746
00:32:37,042 --> 00:32:38,478
Okay.

747
00:32:40,045 --> 00:32:41,916
Why don't you tell us
what you made.

748
00:32:41,916 --> 00:32:43,265
We made a roasted duck breast.

749
00:32:43,265 --> 00:32:44,745
We roasted a bunch of fruits.

750
00:32:44,745 --> 00:32:46,965
And we made a jus
with Stilton butter,

751
00:32:46,965 --> 00:32:50,011
walnut crumble and blue cheese
<i>espuma</i> on top as well.

752
00:32:50,011 --> 00:32:52,013
How was it to work together?

753
00:32:52,013 --> 00:32:54,885
It was actually-- at first
it was kind of rough, you know,

754
00:32:54,885 --> 00:32:57,279
'cause it's hard to understand
Victoire but it was fun.

755
00:32:57,279 --> 00:32:58,933
Yes.
Green Team.

756
00:32:58,933 --> 00:33:00,761
It's poached egg with pear

757
00:33:00,761 --> 00:33:03,633
and balsamic vinegar
and Stilton <i>espuma.</i>

758
00:33:03,633 --> 00:33:06,419
And the crumble
of textures underneath.

759
00:33:07,159 --> 00:33:09,030
Okay, judges,
are we ready to vote?

760
00:33:09,030 --> 00:33:10,684
- Yes.
- Yes?

761
00:33:10,684 --> 00:33:13,208
On my word,
you're going to hold up

762
00:33:13,208 --> 00:33:15,297
the color of the flag

763
00:33:15,297 --> 00:33:17,386
for your favorite dish.

764
00:33:24,176 --> 00:33:26,743
Wow, that's unanimous. Congratulations.

765
00:33:26,743 --> 00:33:29,311
- Thank you, Chef.
- You are free from elimination.

766
00:33:30,834 --> 00:33:33,054
First of all,
love them both very much.

767
00:33:33,054 --> 00:33:34,664
I just felt that the Maroon Team

768
00:33:34,664 --> 00:33:36,362
had a little bit more
variation in the dish

769
00:33:36,362 --> 00:33:38,407
and that's what done it
for me really.

770
00:33:38,407 --> 00:33:40,366
It's a very complicated plate.
That was great.

771
00:33:40,366 --> 00:33:41,932
- Thank you, Chef.
- Thank you.

772
00:33:41,932 --> 00:33:44,413
Green Team, the flavors
got a little muddled.

773
00:33:44,413 --> 00:33:47,895
The egg yolk coated
the Stilton and the <i>espuma.</i>

774
00:33:47,895 --> 00:33:50,767
You didn't get
that punchiness that I wanted.

775
00:33:51,899 --> 00:33:53,205
There's a ton of flavor,

776
00:33:53,205 --> 00:33:54,641
but the egg yolk with the <i>espuma</i>

777
00:33:54,641 --> 00:33:56,251
doesn't seem
to work really well.

778
00:33:56,251 --> 00:33:57,774
It's just--
it's all the same texture.

779
00:33:57,774 --> 00:33:59,994
Really, I'm not a fan of it
at all, sorry.

780
00:34:00,473 --> 00:34:02,127
- Maroon Team, you're safe.
- Thank you.

781
00:34:02,127 --> 00:34:03,563
You can tell Victoire.

782
00:34:03,563 --> 00:34:05,521
Green Team, we'll see you later.

783
00:34:05,521 --> 00:34:07,262
Yes. Thank you.

784
00:34:09,221 --> 00:34:10,657
You guys won.

785
00:34:13,051 --> 00:34:15,183
- Fantastic.
- I can go back?

786
00:34:15,183 --> 00:34:18,273
No, no way. No, no.

787
00:34:23,322 --> 00:34:25,106
This is actually good.
It didn't break.

788
00:34:25,106 --> 00:34:26,760
Yeah.

789
00:34:26,760 --> 00:34:29,067
- Hey, that sauce?
- Yeah, I think this is good.

790
00:34:29,067 --> 00:34:30,459
[indistinct] sauce.

791
00:34:30,459 --> 00:34:32,461
Yes.

792
00:34:32,461 --> 00:34:34,289
Four minutes.

793
00:34:34,289 --> 00:34:36,378
Oh, sorry. Just...

794
00:34:38,337 --> 00:34:39,773
Should we add
bigger chili or something?

795
00:34:39,773 --> 00:34:41,557
I did.
We can add a little bit more.

796
00:34:41,557 --> 00:34:43,559
Maybe cut 'em in half
so they're not so full on.

797
00:34:43,559 --> 00:34:45,387
I think it's good.
Only a little bit of salt.

798
00:34:45,387 --> 00:34:47,128
A little bit more salt?
Yeah.

799
00:34:47,128 --> 00:34:48,825
This is, like, a dish of cheese.

800
00:34:48,825 --> 00:34:51,132
We are using cheese
in, like, a one bazillion ways.

801
00:34:51,132 --> 00:34:53,830
We've got it in the puree, in
the sauce, little cheese crisp.

802
00:34:53,830 --> 00:34:55,789
Stand 'em so they don't get
soggy, you know.

803
00:34:55,789 --> 00:34:57,660
It's everywhere.

804
00:34:57,660 --> 00:34:59,619
You're gonna be constipated
is what they're gonna do.

805
00:34:59,619 --> 00:35:01,621
You have one minute left.

806
00:35:02,752 --> 00:35:04,189
Is there enough salt
in there, guys?

807
00:35:04,189 --> 00:35:06,495
Yeah. It's actually a nice dish.

808
00:35:07,105 --> 00:35:09,194
Definitely enough cheese on it.

809
00:35:09,890 --> 00:35:11,326
Give me that.
Give me that.

810
00:35:11,326 --> 00:35:13,067
Pepper.

811
00:35:13,067 --> 00:35:14,590
We're good. Banging.

812
00:35:14,590 --> 00:35:16,636
Time's up.

813
00:35:17,724 --> 00:35:19,552
Please bring up your dishes.

814
00:35:19,552 --> 00:35:21,684
Thank you. That's pretty.

815
00:35:21,684 --> 00:35:24,296
Yellow Team,
please tell us what you made.

816
00:35:24,296 --> 00:35:26,428
So we got a whole braised onion,

817
00:35:26,428 --> 00:35:28,474
served with cheese puree sauce,

818
00:35:28,474 --> 00:35:30,650
with pickled grapes
and pickled chilis.

819
00:35:30,650 --> 00:35:33,957
Was this your first time
working with Wensleydale?

820
00:35:33,957 --> 00:35:35,785
Yeah.
- Very nice cheese.

821
00:35:35,785 --> 00:35:38,005
- Yeah. Not the last time.
- Purple Team.

822
00:35:38,005 --> 00:35:40,442
So we have
a cauliflower Welsh rarebit,

823
00:35:40,442 --> 00:35:42,183
a stout and cheese sauce,

824
00:35:42,183 --> 00:35:43,924
caramelized shallot
and cheese puree.

825
00:35:43,924 --> 00:35:45,882
And this little freckle
is with the cheese too?

826
00:35:45,882 --> 00:35:48,363
- Yes, ma'am.
- It's a tough one.

827
00:35:48,363 --> 00:35:50,539
It is a tough one.
Mm-hmm.

828
00:35:51,627 --> 00:35:54,761
All right, Judges.
Hold up your flags, please.

829
00:35:56,415 --> 00:35:57,894
Yes!

830
00:36:01,594 --> 00:36:03,987
Sauce maniac.

831
00:36:03,987 --> 00:36:06,381
The cauliflower and the cheese
was a perfect match.

832
00:36:06,381 --> 00:36:08,035
They were so cheesy.

833
00:36:08,035 --> 00:36:10,080
You weren't afraid
of this cheese.

834
00:36:10,080 --> 00:36:12,561
- No, we were going all in.
- I just loved it.

835
00:36:12,561 --> 00:36:14,389
Yellow Team,
the cheese kind of got muted.

836
00:36:14,389 --> 00:36:16,130
I think, actually,
by the pepper.

837
00:36:16,130 --> 00:36:18,654
It was a little, almost
too aggressive with the spice.

838
00:36:18,654 --> 00:36:20,656
The Yellow Team's cheese,

839
00:36:20,656 --> 00:36:23,485
I just kept wanting to eat
more and more and more of it.

840
00:36:23,485 --> 00:36:25,095
But Purple Team, you won.

841
00:36:25,095 --> 00:36:27,968
So that means you're safe.
You can take a seat.

842
00:36:28,577 --> 00:36:30,275
- Potato girl.
- Potato girl.

843
00:36:30,275 --> 00:36:32,015
Whatever the next ingredient is,

844
00:36:32,015 --> 00:36:33,669
we need to just work
with this ingredient.

845
00:36:33,669 --> 00:36:35,410
All right, second round.

846
00:36:35,410 --> 00:36:37,282
Green Team, please come forward.

847
00:36:38,239 --> 00:36:39,588
Yellow Team and Green Team,

848
00:36:39,588 --> 00:36:41,286
you are facing off
in the second round.

849
00:36:41,286 --> 00:36:42,939
Please take your stations.

850
00:36:42,939 --> 00:36:44,941
The Green Team,
you see a beast of a team.

851
00:36:44,941 --> 00:36:47,117
I mean, three <i>Top Chef</i> winners

852
00:36:47,117 --> 00:36:48,989
and one runs
a Michelin restaurant in Spain.

853
00:36:50,556 --> 00:36:52,993
Ah, [bleep] my life.

854
00:36:59,869 --> 00:37:01,828
let's see what ingredient
you have to feature

855
00:37:01,828 --> 00:37:03,525
in the next round, ready?

856
00:37:07,137 --> 00:37:10,793
Apples, it's the national fruit
of the UK.

857
00:37:10,793 --> 00:37:13,100
- All right.
- All right, Chefs.

858
00:37:13,100 --> 00:37:17,278
Your 45 minutes
for round two starts now.

859
00:37:18,975 --> 00:37:21,500
There is dish in Brazil
on the sea.

860
00:37:23,719 --> 00:37:26,722
- Why we don't do like--
- Cannoli-- cannelloni.

861
00:37:26,722 --> 00:37:28,724
We can use this
inside of the cannelloni.

862
00:37:28,724 --> 00:37:30,900
Yeah. With the apple.

863
00:37:30,900 --> 00:37:33,512
What if we had a little bit
of cheese inside of like a--

864
00:37:33,512 --> 00:37:37,080
- No, no, no.
- No cheese.

865
00:37:37,080 --> 00:37:41,041
On the first challenge was not
enough flavor of Stilton.

866
00:37:41,041 --> 00:37:44,566
So this time,
we using a lot of Bramley apple.

867
00:37:44,566 --> 00:37:46,220
A lot. A lot. A lot.

868
00:37:46,220 --> 00:37:48,962
What about this?
Yes, yes, yes, yes.

869
00:37:48,962 --> 00:37:51,573
Savory. Savory. Sweet.
Yeah, savory.

870
00:37:51,573 --> 00:37:52,966
Do you wanna make
an apple pie?

871
00:37:52,966 --> 00:37:54,837
Apple pie,
apple crumble

872
00:37:54,837 --> 00:37:56,883
and we can have a nice
Chantilly cream on top.

873
00:37:56,883 --> 00:37:59,189
Making a dessert
is ten times more complicated

874
00:37:59,189 --> 00:38:00,887
than a savory dish.

875
00:38:00,887 --> 00:38:03,106
And I just----ed up big time
the last sweet challenge.

876
00:38:03,106 --> 00:38:04,325
So let's do it.

877
00:38:04,325 --> 00:38:05,848
So, you make the tartar,

878
00:38:05,848 --> 00:38:07,415
you make the crumble,
I make the garnish?

879
00:38:07,415 --> 00:38:08,938
Same sh--?
Yeah.

880
00:38:08,938 --> 00:38:10,636
Sure. Let's make it.

881
00:38:10,636 --> 00:38:11,985
Come on, Tommyboy.

882
00:38:11,985 --> 00:38:13,552
What's the chutney for?

883
00:38:13,552 --> 00:38:15,336
To put on top
as the garnish.

884
00:38:15,336 --> 00:38:17,556
So we have the apple filling,

885
00:38:17,556 --> 00:38:19,122
we have the apple chutney,

886
00:38:19,122 --> 00:38:21,211
we have the rolled apples,
and we have apple chips.

887
00:38:21,211 --> 00:38:23,301
So we get as much apple
as possible out of this.

888
00:38:23,301 --> 00:38:26,391
- I mean, they learned from us.
- Uh-huh.

889
00:38:26,391 --> 00:38:27,696
Cheese in everything.

890
00:38:27,696 --> 00:38:29,742
Put it in everything.

891
00:38:31,918 --> 00:38:34,790
I would say
crumble is easier and faster.

892
00:38:34,790 --> 00:38:36,488
- Guys, we need to decide.
- Yeah.

893
00:38:36,488 --> 00:38:38,098
What do you--
what do you wanna do?

894
00:38:38,098 --> 00:38:40,013
- A crumble or tarte tatin?
- You guys decide.

895
00:38:40,013 --> 00:38:41,667
I make the garnishes to it.

896
00:38:41,667 --> 00:38:44,017
I don't get worried a lot
in <i>Top Chef,</i>

897
00:38:44,017 --> 00:38:46,759
but I am starting to get
worried a little bit.

898
00:38:47,586 --> 00:38:49,805
I think the top mold
will look better.

899
00:38:50,980 --> 00:38:52,939
31 minutes, guys. Okay.

900
00:38:52,939 --> 00:38:54,680
Green Team only 25 minutes.

901
00:38:54,680 --> 00:38:56,508
- Shut up.
- Yes, Chef.

902
00:39:00,294 --> 00:39:02,644
I think
will be great

903
00:39:02,644 --> 00:39:04,080
with the apples
and gratin.

904
00:39:07,519 --> 00:39:09,042
That-- that will be nice.

905
00:39:09,042 --> 00:39:11,479
It might even be more tart
than a Granny Smith.

906
00:39:11,479 --> 00:39:13,655
- Really?
- Very satisfying apple.

907
00:39:13,655 --> 00:39:15,091
This apple,
it really has it.

908
00:39:15,091 --> 00:39:16,832
I'm very confident
about this dish.

909
00:39:16,832 --> 00:39:19,357
The feeling of the cannoli,
the crab

910
00:39:19,357 --> 00:39:22,272
and the acidity of the apple
is great with seafood.

911
00:39:22,272 --> 00:39:23,752
Ten minutes left.

912
00:39:23,752 --> 00:39:25,319
Buddha, check on the tarts.

913
00:39:25,319 --> 00:39:27,277
We're gonna get
some color on them.

914
00:39:27,277 --> 00:39:29,758
What we're gonna do is probably
we'll cut 'em in half.

915
00:39:29,758 --> 00:39:31,847
We're gonna have to touch up.

916
00:39:31,847 --> 00:39:33,632
Looking good.
I like it.

917
00:39:33,632 --> 00:39:35,068
The chips are nice, too.

918
00:39:35,068 --> 00:39:36,722
Come on, Green Team.

919
00:39:36,722 --> 00:39:38,158
It's green apple
and you guys are green.

920
00:39:38,158 --> 00:39:40,073
Oh, wow. Yeah.

921
00:39:40,073 --> 00:39:42,380
That was so good, man.
That's a good line.

922
00:39:42,380 --> 00:39:46,166
What do you guys think about
the plate with the sauce inside?

923
00:39:47,385 --> 00:39:49,038
BEGOÑA:
put the lemon?

924
00:39:49,038 --> 00:39:50,605
It's because
it's getting darker?

925
00:39:50,605 --> 00:39:51,867
BEGOÑA: Yeah.
Yeah, it's getting dark.

926
00:39:51,867 --> 00:39:53,608
The apples turn brown.

927
00:39:54,261 --> 00:39:56,132
I'm just like, "Oh, no."

928
00:39:59,179 --> 00:40:01,224
We're gonna put this
on top of that.

929
00:40:01,224 --> 00:40:03,052
This is going on top.

930
00:40:03,052 --> 00:40:06,142
Begoña had the idea
to put the sauce on the top,

931
00:40:06,142 --> 00:40:08,449
at least they don't see
the darkness of the apple.

932
00:40:08,449 --> 00:40:10,495
Have you got
the crumble already?

933
00:40:10,495 --> 00:40:12,148
What crumble?

934
00:40:12,148 --> 00:40:14,542
The crumble that's going on top,
like, nuts and stuff?

935
00:40:14,542 --> 00:40:16,109
No.
All right.

936
00:40:16,109 --> 00:40:17,632
Mandoline it,
and then hole punch it

937
00:40:17,632 --> 00:40:19,373
and then just keep it white.

938
00:40:19,373 --> 00:40:21,244
I'll do this.

939
00:40:21,244 --> 00:40:24,117
You got the crumble,
cooking in some brown butter.

940
00:40:24,117 --> 00:40:25,423
One minute left.

941
00:40:25,423 --> 00:40:27,250
So,
there is apple on the sauce.

942
00:40:27,250 --> 00:40:29,122
And the filling.
And the filling

943
00:40:29,122 --> 00:40:30,863
there is apple around. Exactly.

944
00:40:30,863 --> 00:40:32,734
Let's get more apple in here,
more apple chips.

945
00:40:32,734 --> 00:40:35,433
If they say there's not enough
apple in there I'm gonna cry.

946
00:40:35,433 --> 00:40:37,173
Beautiful plate
for 45 minutes, guys.

947
00:40:37,173 --> 00:40:39,393
Let's have powdered
icing sugar on top.

948
00:40:39,393 --> 00:40:41,264
Yeah, that's what I said.
What do you think, Buddha?

949
00:40:41,264 --> 00:40:43,353
I don't think it needs it.
No, it's too much already.

950
00:40:43,353 --> 00:40:45,617
Time's up.

951
00:40:47,793 --> 00:40:50,360
Green Team, Yellow Team.
Let's go. Come on up.

952
00:40:51,884 --> 00:40:54,190
- Thank you.
- Okay.

953
00:40:54,626 --> 00:40:56,279
Beautiful dish.

954
00:40:56,279 --> 00:40:58,586
Green Team,
tell us what you made, please.

955
00:40:58,586 --> 00:41:01,328
We make crab
and apple cannelloni

956
00:41:01,328 --> 00:41:03,156
and apple mayonnaise.

957
00:41:03,635 --> 00:41:05,201
Who did what
on this dish?

958
00:41:08,509 --> 00:41:11,120
I did the sauce.
Okay, Yellow Team.

959
00:41:11,120 --> 00:41:12,861
So, we did a Bramley apple tart,

960
00:41:12,861 --> 00:41:14,515
and the base
is short crust pastry

961
00:41:14,515 --> 00:41:16,212
filled with caramelized apples.

962
00:41:16,212 --> 00:41:18,693
On top, we have a nut crumble
and a crème anglaise.

963
00:41:18,693 --> 00:41:20,608
Is there an apple butter
on the bottom?

964
00:41:21,043 --> 00:41:22,697
It's like, an apple sauce
on a butter base.

965
00:41:22,697 --> 00:41:24,394
Yeah, with caramel.

966
00:41:24,394 --> 00:41:27,049
All right, judges,
please hold up your flags

967
00:41:27,049 --> 00:41:29,661
for the favorite team
of the apple round.

968
00:41:33,142 --> 00:41:34,274
Oh, my God.

969
00:41:35,884 --> 00:41:38,452
By unanimous vote
for the Yellow Team.

970
00:41:38,452 --> 00:41:40,933
Feeling better about having Ali
on your team now?

971
00:41:40,933 --> 00:41:43,370
Yeah.

972
00:41:43,370 --> 00:41:45,154
All the flavor of apple
is over there.

973
00:41:45,154 --> 00:41:47,635
You have the apple
in the full dish.

974
00:41:47,635 --> 00:41:49,594
I'm more of a savory guy
than a sweet guy.

975
00:41:49,594 --> 00:41:52,118
But you could really taste
the apple in there.

976
00:41:52,118 --> 00:41:53,728
You've got every flavor
out of that.

977
00:41:54,207 --> 00:41:56,470
No, I think, Green Team,
it's a really nice dish,

978
00:41:56,470 --> 00:41:58,341
but I think you probably
would have been better off

979
00:41:58,341 --> 00:41:59,908
slicing the apple
at the last second.

980
00:41:59,908 --> 00:42:01,823
It seems like,
they were built too soon,

981
00:42:01,823 --> 00:42:03,651
and they weren't as crisp
as they could have been.

982
00:42:03,651 --> 00:42:05,827
I loved all of the herbs
that were in this dish.

983
00:42:05,827 --> 00:42:07,481
Really, a beautiful dish.

984
00:42:07,481 --> 00:42:10,223
Eclipsed only because
of the intense apple flavor

985
00:42:10,223 --> 00:42:12,660
- in the Yellow Team's dish.
- Thank you.

986
00:42:12,660 --> 00:42:13,922
- Thank you.
- Thank you.

987
00:42:13,922 --> 00:42:15,533
Congratulations, Yellow Team.

988
00:42:15,533 --> 00:42:18,666
You're safe.
You can sit down and relax.

989
00:42:18,666 --> 00:42:20,189
Thank you.

990
00:42:20,189 --> 00:42:21,364
Good luck, guys.

991
00:42:22,235 --> 00:42:24,846
And Green Team,
of course, that means

992
00:42:24,846 --> 00:42:26,195
the three of you will face off

993
00:42:26,195 --> 00:42:28,284
in our third and final round.

994
00:42:28,284 --> 00:42:29,851
And one of you
will be going home.

995
00:42:29,851 --> 00:42:31,374
Thank you.

996
00:42:31,374 --> 00:42:35,248
So tired, another round,
and against my friends.

997
00:42:35,683 --> 00:42:36,728
That sucks.

998
00:42:37,293 --> 00:42:39,339
For your third and final round,

999
00:42:39,339 --> 00:42:41,733
the three of you
must make a dish

1000
00:42:41,733 --> 00:42:44,997
featuring English peas.

1001
00:42:44,997 --> 00:42:47,434
The garden pea
or the English pea

1002
00:42:47,434 --> 00:42:49,218
is the national vegetable
of England.

1003
00:42:49,218 --> 00:42:51,003
BEGOÑA: When I saw the peas,
I was like,

1004
00:42:51,003 --> 00:42:52,570
"Okay, that's my challenge."

1005
00:42:52,570 --> 00:42:54,702
I can do a really nice plate
just with peas.

1006
00:42:54,702 --> 00:42:57,879
The chef who loses this round
will be going home.

1007
00:42:57,879 --> 00:42:59,794
But I feel like sh--.

1008
00:43:01,404 --> 00:43:03,406
I didn't want to be
in this situation.

1009
00:43:11,153 --> 00:43:14,156
Chefs, you have
45 minutes on the clock.

1010
00:43:14,156 --> 00:43:17,116
Your time starts...

1011
00:43:17,116 --> 00:43:19,161
...now, let's go.

1012
00:43:21,642 --> 00:43:23,688
Water, water, water, water.

1013
00:43:23,688 --> 00:43:26,255
Every round gets harder.

1014
00:43:26,255 --> 00:43:28,083
You have to push yourself.

1015
00:43:32,174 --> 00:43:33,567
Go, Gabri.

1016
00:43:33,567 --> 00:43:35,221
Gabri, let's go.
Your shoes are on fire.

1017
00:43:35,221 --> 00:43:37,136
Push, man.
Come on you, guys.

1018
00:43:37,789 --> 00:43:39,312
This is pretty intense,

1019
00:43:39,312 --> 00:43:40,792
because we have
the <i>Top Chef</i> winners

1020
00:43:40,792 --> 00:43:44,099
from Spain, Mexico, and Brazil.

1021
00:43:44,099 --> 00:43:45,971
Ooh, yeah.
- One of these three

1022
00:43:45,971 --> 00:43:47,581
are going home
at the end of this.

1023
00:43:47,581 --> 00:43:49,148
It's gonna be tough.

1024
00:43:49,148 --> 00:43:51,672
Look at Gabri [indistinct],
like a machine.

1025
00:43:55,023 --> 00:43:57,330
I'm gonna make
peas and mint.

1026
00:43:57,330 --> 00:44:00,202
In Mexico, we use the peas
as a garnish.

1027
00:44:00,202 --> 00:44:01,987
It is never a main dish.

1028
00:44:01,987 --> 00:44:04,293
And a little bit
of ham and cheese and bacon.

1029
00:44:04,293 --> 00:44:07,993
That's why I'm not using
my Mexican touch in it.

1030
00:44:07,993 --> 00:44:09,472
Instead,
I'm using another flavor

1031
00:44:09,472 --> 00:44:12,127
that give it a kick
on the peas' flavor.

1032
00:44:12,911 --> 00:44:14,869
Ooh, he's cooking
his peas in [indistinct].

1033
00:44:15,391 --> 00:44:17,350
So, when it comes down
to the finals,

1034
00:44:17,350 --> 00:44:19,700
how intense
is the competition in football?

1035
00:44:19,700 --> 00:44:22,529
If you can control your emotions
and your nerves,

1036
00:44:22,529 --> 00:44:24,923
I think it serves you well. Yeah.

1037
00:44:25,575 --> 00:44:26,838
What you making?

1038
00:44:26,838 --> 00:44:28,535
Oh, my God. Can't talk.

1039
00:44:28,535 --> 00:44:30,406
- Go ahead, do your thing.
- Don't worry, focus.

1040
00:44:30,406 --> 00:44:32,582
Stop talking to Amar

1041
00:44:33,235 --> 00:44:35,890
30 minutes guys.
You have 30 minutes.

1042
00:44:44,464 --> 00:44:45,770
I love peas.

1043
00:44:45,770 --> 00:44:47,206
I know to get the flavor
from them

1044
00:44:47,206 --> 00:44:49,121
at least seven,
eight different ways.

1045
00:44:49,730 --> 00:44:51,210
My restaurant is nominated

1046
00:44:51,210 --> 00:44:53,473
to the Best
Vegetable Restaurant in Spain.

1047
00:44:53,473 --> 00:44:55,736
And that's because
we can cook vegetable

1048
00:44:55,736 --> 00:44:58,652
in a lot of different ways,
and that is what I need to show.

1049
00:44:58,652 --> 00:45:00,262
Begoña
has got a flavor bomb.

1050
00:45:00,741 --> 00:45:03,352
Begoña, you all need a
group challenge, keep pushing.

1051
00:45:06,225 --> 00:45:07,879
BEGOÑA: I'm gonna do
a pea velouté

1052
00:45:07,879 --> 00:45:09,881
to serve
with the carpaccio scallops.

1053
00:45:09,881 --> 00:45:13,972
I'm doing a Yakiniku sauce
which is a Japanese sauce

1054
00:45:13,972 --> 00:45:16,104
that we serve
with fish and sea food.

1055
00:45:16,104 --> 00:45:18,454
So I used to be the head chef
of Mano Mayfair

1056
00:45:18,454 --> 00:45:21,588
a South American restaurant
with Japanese cuisine.

1057
00:45:21,588 --> 00:45:23,721
And the edamame
is the Japanese peas.

1058
00:45:23,721 --> 00:45:26,245
So that's my idea
to use it the same way.

1059
00:45:26,245 --> 00:45:29,248
This is just a tiny bit of chili
on the dressing.

1060
00:45:29,248 --> 00:45:32,338
I feel great.
Like, I feel proud of this dish.

1061
00:45:34,644 --> 00:45:36,037
It's hot.

1062
00:45:36,037 --> 00:45:37,735
Chefs, you have 15 minutes.

1063
00:45:38,518 --> 00:45:41,956
I can't see much of
what Gabri's doing back there.

1064
00:45:42,783 --> 00:45:46,308
He's cooking with peas.

1065
00:45:47,092 --> 00:45:51,009
I'm gonna do
a nice [indistinct].

1066
00:45:51,009 --> 00:45:53,272
I'm using what is leftover

1067
00:45:53,272 --> 00:45:55,927
of my sauce of peas and mint

1068
00:45:55,927 --> 00:45:57,885
dehydrated
to make twirls on top.

1069
00:45:57,885 --> 00:45:59,800
There's no waste in my kitchen.

1070
00:45:59,800 --> 00:46:01,236
I love Gabri.

1071
00:46:07,939 --> 00:46:10,637
Chefs,
you have 10 minutes remaining.

1072
00:46:10,637 --> 00:46:12,552
I know,
this is gonna be tough.

1073
00:46:14,467 --> 00:46:16,121
Guys, let's go.
Heads down.

1074
00:46:16,121 --> 00:46:17,992
Come on, guys.

1075
00:46:22,127 --> 00:46:23,345
Make those peas.

1076
00:46:24,869 --> 00:46:26,827
Begoña, clean the peas,
and then, she deep fry the peas.

1077
00:46:27,523 --> 00:46:29,308
It's----ing awesome.
It's really, really tough.

1078
00:46:29,874 --> 00:46:33,399
I feel pretty confident.
I mean, my beets are good.

1079
00:46:33,399 --> 00:46:35,705
My salted peas tastes great.

1080
00:46:35,705 --> 00:46:37,620
I might win this round.

1081
00:46:37,620 --> 00:46:40,058
But it's a double-edged sword,
because if I win the challenge,

1082
00:46:40,058 --> 00:46:42,364
one of my friends is going home.

1083
00:46:44,802 --> 00:46:46,194
Five minutes.

1084
00:46:47,892 --> 00:46:49,502
With the whipped peas...

1085
00:46:51,504 --> 00:46:53,854
- It's not for everybody.
- I can't even sit down,

1086
00:46:53,854 --> 00:46:55,073
It's stressing me out.

1087
00:46:55,073 --> 00:46:56,509
I noticed the intensity

1088
00:46:56,509 --> 00:46:58,163
of the three of them
in this round.

1089
00:46:58,163 --> 00:46:59,947
It's emotional. You can tell.

1090
00:46:59,947 --> 00:47:01,731
Let's go. Let's go. Whoo!

1091
00:47:02,297 --> 00:47:03,559
I will be really,
really surprised

1092
00:47:03,559 --> 00:47:05,126
if I go home with this.

1093
00:47:05,126 --> 00:47:06,998
You have peas everywhere.

1094
00:47:06,998 --> 00:47:08,695
You don't have to look for them.

1095
00:47:13,004 --> 00:47:14,440
Thirty seconds.

1096
00:47:14,440 --> 00:47:16,529
Go, go, go, go.
Come on!

1097
00:47:18,183 --> 00:47:19,837
It's over there.

1098
00:47:20,315 --> 00:47:21,664
Go, go, go!

1099
00:47:24,580 --> 00:47:28,628
Five, four,
three, two, one.

1100
00:47:35,765 --> 00:47:38,029
All right, Chefs,
please bring up your dishes.

1101
00:47:40,727 --> 00:47:42,772
- Thank you.
- Thank you, Begoña.

1102
00:47:43,730 --> 00:47:45,558
I got you.

1103
00:47:48,039 --> 00:47:49,301
Thank you.

1104
00:47:50,215 --> 00:47:52,782
- Nice.
- Three beautiful plates.

1105
00:47:52,782 --> 00:47:53,914
Thank you, Gabri.

1106
00:47:55,481 --> 00:47:58,571
Congratulations on getting
through all these cooks today.

1107
00:47:58,571 --> 00:48:00,747
All right,
let's start with you, Begoña.

1108
00:48:00,747 --> 00:48:03,489
- What did you make?
- We have a cream of peas

1109
00:48:03,489 --> 00:48:04,925
with a little bit
of crème fraîche

1110
00:48:04,925 --> 00:48:06,231
and a cherry wine.

1111
00:48:06,231 --> 00:48:07,797
And then, you have
the salted peas

1112
00:48:07,797 --> 00:48:10,235
with a little bit of tabasco
and cilantro.

1113
00:48:10,235 --> 00:48:12,150
Some of the peas,
I fried the pea

1114
00:48:12,150 --> 00:48:14,239
and then I did
the water from the peas.

1115
00:48:14,239 --> 00:48:16,023
And then from this water,
I did a meringue.

1116
00:48:16,023 --> 00:48:18,156
The meringue is just made
from the pea protein?

1117
00:48:18,156 --> 00:48:19,722
Yeah, that's it.

1118
00:48:20,201 --> 00:48:21,768
Luciana,
what did you make for us?

1119
00:48:21,768 --> 00:48:25,076
Scallop carpaccio
with Yakiniku sauce,

1120
00:48:25,076 --> 00:48:29,080
which is a Japanese sauce,
and I made a pea velouté.

1121
00:48:29,080 --> 00:48:31,082
Why you not put acid in?

1122
00:48:31,082 --> 00:48:33,171
I put lemon juice
on the peas that is

1123
00:48:33,171 --> 00:48:35,216
like a salsa vinaigrette.

1124
00:48:36,739 --> 00:48:38,393
And Gabri,
tell us what you made.

1125
00:48:38,393 --> 00:48:40,352
My dish is called
Peas and Beets.

1126
00:48:40,352 --> 00:48:42,876
Sautéed peas
with [indistinct] beets.

1127
00:48:42,876 --> 00:48:45,183
And on top, it's got
a twirl of peas

1128
00:48:45,183 --> 00:48:46,619
and mints as well.

1129
00:48:46,619 --> 00:48:48,490
And is this prosciutto
on the bottom?

1130
00:48:48,490 --> 00:48:51,189
It's a little bit
of prosciutto and also bacon.

1131
00:48:51,189 --> 00:48:52,494
Ledley?

1132
00:48:54,018 --> 00:48:55,541
All right, Chefs.

1133
00:48:55,541 --> 00:48:57,978
We have a very difficult
decision to make.

1134
00:48:57,978 --> 00:49:00,763
We'll see you in a bit.
That'll be all for now.

1135
00:49:00,763 --> 00:49:02,330
Bye.

1136
00:49:06,552 --> 00:49:08,902
That's a crazy challenge.
Don't know what you have to do.

1137
00:49:08,902 --> 00:49:10,164
No time to think.

1138
00:49:10,164 --> 00:49:11,731
"Here's the peas. Go." You know?

1139
00:49:11,731 --> 00:49:13,776
And it's the third one
you've had to do today,

1140
00:49:13,776 --> 00:49:15,517
- So, it's like--
- Tough time.

1141
00:49:15,517 --> 00:49:17,998
Mentally and physically... Exhausting.

1142
00:49:17,998 --> 00:49:19,173
...pretty exhausting.

1143
00:49:19,695 --> 00:49:21,784
Begoña, how you feel
about your dish?

1144
00:49:21,784 --> 00:49:23,264
Yeah, well...

1145
00:49:24,526 --> 00:49:26,050
"You like it or you hate it."

1146
00:49:27,877 --> 00:49:31,011
Smart to deep fry the skin
it's super tasty, I love--

1147
00:49:31,011 --> 00:49:32,795
I love the skin, yeah.

1148
00:49:32,795 --> 00:49:35,711
The thing about Begoña,
is that in describing her dish

1149
00:49:35,711 --> 00:49:38,801
and the many ways
that she used those peas,

1150
00:49:38,801 --> 00:49:41,979
it felt like she was showing us
the range of a pea.

1151
00:49:41,979 --> 00:49:44,633
You know, the problem I have
is that two of the chefs,

1152
00:49:44,633 --> 00:49:46,679
the peas that they gave us
weren't cooked.

1153
00:49:47,158 --> 00:49:50,378
And that is both
Gabri and Begoña.

1154
00:49:50,770 --> 00:49:52,424
Begoña did that fry thing,

1155
00:49:52,424 --> 00:49:54,687
and it didn't really help
the pea out at all.

1156
00:49:54,687 --> 00:49:56,210
But I will say,
it didn't bother me,

1157
00:49:56,210 --> 00:49:57,951
'cause it felt
so kind of artistic.

1158
00:49:57,951 --> 00:49:59,866
- It felt intentional.
- Intentional.

1159
00:49:59,866 --> 00:50:01,650
- Yeah, agree with that.
- I think Begoña,

1160
00:50:01,650 --> 00:50:03,739
she created a very elegant play.

1161
00:50:03,739 --> 00:50:06,568
The techniques,
very clean, very sharp.

1162
00:50:06,568 --> 00:50:10,050
I also loved that she made
this meringue or meringue.

1163
00:50:10,050 --> 00:50:11,921
Yeah.
Yeah, that was nice.

1164
00:50:11,921 --> 00:50:14,054
I thought
that was super creative.

1165
00:50:14,054 --> 00:50:16,709
I love how Luciana
was so calm the whole time.

1166
00:50:16,709 --> 00:50:18,450
- Me?
- Yeah.

1167
00:50:18,450 --> 00:50:20,930
I feel okay,
I have done that dish before

1168
00:50:20,930 --> 00:50:22,715
with edamame, with peas,

1169
00:50:22,715 --> 00:50:24,412
because the scallop is a--

1170
00:50:24,412 --> 00:50:25,761
it's quite subtle flavor.

1171
00:50:25,761 --> 00:50:27,589
It's very sweet,
so it reminds you

1172
00:50:27,589 --> 00:50:28,808
of the taste of peas.

1173
00:50:28,808 --> 00:50:30,288
Be proud of yourself.

1174
00:50:30,288 --> 00:50:33,073
I didn't get as much pea flavor

1175
00:50:33,073 --> 00:50:34,683
from the Luciana's dish

1176
00:50:34,683 --> 00:50:37,860
as I did
from both Begoña and Gabri.

1177
00:50:37,860 --> 00:50:39,688
They don't have acidy,

1178
00:50:39,688 --> 00:50:41,951
they don't have punch, unfortunately.

1179
00:50:41,951 --> 00:50:44,215
Sometimes, less is more.

1180
00:50:44,215 --> 00:50:46,130
But in this case, less was less.

1181
00:50:46,130 --> 00:50:48,001
I still think
she cooked her peas better

1182
00:50:48,001 --> 00:50:49,568
- than the other two.
- Yeah.

1183
00:50:49,959 --> 00:50:53,224
You pushed so much, yeah?
You are tired?

1184
00:50:53,224 --> 00:50:54,529
Of course. I can imagine.

1185
00:50:54,529 --> 00:50:55,878
A little bit.

1186
00:50:55,878 --> 00:50:57,793
How do you feel
about yours?

1187
00:50:57,793 --> 00:51:02,276
I feel good, I think I put
a pretty good dish on the table.

1188
00:51:02,276 --> 00:51:04,104
If I go home with this dish,

1189
00:51:04,104 --> 00:51:06,454
I'm going to be
very proud and happy.

1190
00:51:06,454 --> 00:51:08,369
Gabri's peas
are clearly undercooked,

1191
00:51:08,369 --> 00:51:10,067
but he still made a better dish.

1192
00:51:10,067 --> 00:51:12,939
He created a very tasty
flavor plate.

1193
00:51:12,939 --> 00:51:14,636
Almost exploded
in your mouth.

1194
00:51:14,636 --> 00:51:16,638
Because it was inviting,
it had so much flavor,

1195
00:51:16,638 --> 00:51:19,119
and things to discover
and texture and--

1196
00:51:19,119 --> 00:51:20,686
It was full of flavor.

1197
00:51:20,686 --> 00:51:22,688
For me, Gabri's
was definitely the standout.

1198
00:51:23,167 --> 00:51:25,691
In the end, we watched
three <i>Top Chef</i> winners

1199
00:51:25,691 --> 00:51:27,171
- cooking against each other.
- Yes.

1200
00:51:27,171 --> 00:51:28,955
It was painful to watch it.

1201
00:51:28,955 --> 00:51:30,522
All right,
I think we have our answer.

1202
00:51:30,522 --> 00:51:31,697
Yeah.
Yes?

1203
00:51:31,697 --> 00:51:33,655
Let's get them out here.

1204
00:51:34,352 --> 00:51:36,397
Pea Team, let's go.

1205
00:51:38,573 --> 00:51:40,532
Trust bite, guys.
Trust bite.

1206
00:51:52,239 --> 00:51:55,547
Watching you guys cook,
it's clear that you developed

1207
00:51:55,547 --> 00:51:57,288
a nice friendship,
so to find yourselves

1208
00:51:57,288 --> 00:51:59,725
competing against each other
must have been really difficult.

1209
00:52:00,117 --> 00:52:01,944
And I think
you all did a pretty good job.

1210
00:52:01,944 --> 00:52:05,339
But there was one dish
that just left us a little flat.

1211
00:52:11,867 --> 00:52:16,437
Luciana,
please pack your knives and go.

1212
00:52:21,225 --> 00:52:22,530
It's okay, thank you.

1213
00:52:28,841 --> 00:52:30,843
Luci, I will see you
in <i>Last Chance Kitchen.</i>

1214
00:52:30,843 --> 00:52:32,540
Thank you. Thank you.

1215
00:52:32,540 --> 00:52:34,760
Thank you.
Thank you.

1216
00:52:36,718 --> 00:52:39,199
Today, for me, was a bit hard

1217
00:52:39,199 --> 00:52:42,463
being so close
with Gabri and Begoña.

1218
00:52:43,856 --> 00:52:45,727
This last challenge
was a bit difficult.

1219
00:52:45,727 --> 00:52:47,947
In Brazil, way too much peas.

1220
00:52:47,947 --> 00:52:49,427
It's okay.

1221
00:52:49,427 --> 00:52:51,211
But it still
with a bit of hope...

1222
00:52:51,211 --> 00:52:52,865
Stay strong.

1223
00:52:52,865 --> 00:52:54,693
...because I'm going
to the <i>Last Chance Kitchen.</i>

1224
00:52:54,693 --> 00:52:56,216
Luci.

1225
00:52:56,216 --> 00:52:58,523
In Brazil, we say...

1226
00:52:58,523 --> 00:52:59,959
Like a blood in your eyes.

1227
00:53:11,188 --> 00:53:13,233
<i>Tonight,
Luciana's pea dish</i>

1228
00:53:13,233 --> 00:53:15,540
<i>lands her
in</i> Last Chance Kitchen.

1229
00:53:15,540 --> 00:53:17,019
That's what you're using.
That's it?

1230
00:53:17,019 --> 00:53:19,108
<i>But is she finished</i>

1231
00:53:19,108 --> 00:53:21,241
<i>with peas, apples
and cheese for good?</i>

1232
00:53:21,241 --> 00:53:23,156
<i>Find out now On Demand</i>

1233
00:53:23,156 --> 00:53:25,985
<i>or wherever
you stream</i> Top Chef.

1234
00:53:25,985 --> 00:53:29,075
<i>Next time on</i>
Top Chef: World All-Stars.

1235
00:53:29,075 --> 00:53:31,904
We expect
a family holiday feast.

1236
00:53:31,904 --> 00:53:34,254
Oh, the kitchen's stunning.
Oh, look at this.

1237
00:53:34,254 --> 00:53:36,735
<i>In the countryside of Kent.</i>

1238
00:53:36,735 --> 00:53:39,259
Look at that.
- That is excellent.

1239
00:53:39,259 --> 00:53:41,522
Should have made
a----ing muffin and moved on.

1240
00:53:41,522 --> 00:53:43,655
the oil
for everyone?

1241
00:53:43,655 --> 00:53:45,352
I don't have the time.
Oh, boy.

1242
00:53:45,352 --> 00:53:47,398
Come on,
you have to be kidding me.

1243
00:53:47,398 --> 00:53:49,400
No, no.
- Ooh!

1244
00:53:49,400 --> 00:53:52,054
You got caught between cheffing
it and being a home cook.

1245
00:53:52,054 --> 00:53:54,100
It's hard when it's not
what you want it to be.

1246
00:53:54,100 --> 00:53:56,145
And it's for someone
so important.

1247
00:53:56,145 --> 00:53:57,712
It's hard.

1248
00:53:59,975 --> 00:54:02,151
What was that?
Something exploded.