Previously on Top Chef World All-Stars.
Each team will create their version
of one of these pub dishes.
- This is a double elimination. - Good God.
We're perfect together. I mean Mexican and Spanish.
To be honest, I just don't think they're gonna like that.
Sausage is ready. How am I gonna explain ready?
I'm sorry, I don't-- I don't understand.
Even with the mashed potato hiccup,
we're both on the same page.
That's well cooked and it tastes like fish pie.
We're meant to be together since day one, right?
Amar and Ali, the fish and the chip.
The batter's not crispy.
It feels a bit cakey sort of. It does.
Gonna fry with the timer so we know exactly
how long we wanna fry. Not crispy enough.
It definitely needed to be cooked longer.
The winning team today is Buddha and Luciana.
Last week, I won.
- Ali. - Yes!
And now I'm in the bottom.
May and Dale, please, pack your knives and go.
Twelve chefs remain
to compete in the ultimate culinary showdown.
At stake for the winner,
a feature in Food Wine Magazine,
an appearance at the Food Wine Classic in Aspen.
$250,000,
furnished by Saratoga Spring Water.
And the title of Top Chef World All Star.
Double elimination sucks, doesn't it?
It's rough, we both were in the bottom for the same thing.
Their eggs were soggy. Our fish was soggy.
Yeah, it was pretty tough.
Now I'm in the bottom, I have experienced it.
And trust me, that's a bad place to be in.
I need to get my confidence back.
I will not let this take over me.
This is the game. Yeah, exactly.
We are human and we can make the simple mistake.
But I'm really proud of Victoire,
because don't forget,
she's speaking English only four months.
But I am focused on the competition.
Nothing can stop me.
You know, it's like...
Thank you, Victoire.
All right guys, let's get outta here
and see what's next for us. Yeah.
Good morning, Chefs. Good morning.
I'd like to introduce you to your guest judge for today.
World renowned pastry chef and chocolatier, Paul A. Young.
I am so excited to be here.
He got the Austin Powers vibe.
His shirt, his jacket, his shoes.
I want his shoes.
All right, Chefs.
Did you know that the average Brit
buys 500 biscuits a year?
And when I say biscuits, I mean the tasty,
often crumbly British biscuit.
Cookies or, depending on where you're from,
biscotti, galletas.
In America, they say, "This is a biscuit."
And then you open up the American biscuits
and you go, "What the [bleep] are these?"
- That's a scone. - Whatever you call it,
there are many ways to enjoy them
all over the world.
For your Quickfire Challenge,
we are putting your pastry skills to the test.
We want you to create
one sweet and one savory biscuit.
You can use either one dough and split it,
or you can create two completely different biscuits.
Be innovative. Will it be herby?
Will it be cheesy?
Will it be sandwiched with something?
But make them look beautiful.
The winning chef of this Quickfire
will receive immunity
in the next elimination challenge.
You have 45 minutes on the clock.
A lot interesting.
And your time starts now.
Good luck and don't crumble under pressure.
People are taking the whole thing of flour.
Have-- have some. Take from me.
I mean, I make American biscuits all the time, but--
Well, this is completely different.
Make biscuits in 45 minutes?
Usually when you make the dough for biscuits,
you'll mix it and then you have to let it rest,
then you roll it.
There's a process to it that takes time.
I'm gonna start with the savory one first
with prosciutto, parmesan, pine nuts, rosemary.
My sweet cookie's going to be with cacao nibs.
Luciana, what are you making?
I make a sequilhos. It's a Brazilian biscuit.
Very similar to the biscuits we have in here,
but with a lot of butter.
Which is a vanilla from the Amazon forest.
It's very strong.
My plan is to make one dough
and I need to split that into both,
because my time is like a--
One, I have to add more sugar
and the other, I have to add Parmigiano.
My grandmother used to make it,
so, try to recreate her recipe.
Honestly, we don't eat so much biscuit in Lebanon,
so I'm making chocolate cookie.
And then for the savory, I don't know yet, so.
Guys, someone has
a cookie recipe to share, let me know.
Okay, I hate baking under pressure.
Forty-five minutes. But, you know, what to do?
Obviously, everybody gonna do a regular cookie.
So, let's do something else.
I make something we call "biscuit clouds [indistinct],"
which is a very, very soft cloudy dough,
which you then, uh, freeze.
I'm more stressed out for him than for me.
Gabri, you got a recipe?
Well, I'm just inventing one.
I immediately thinking I make...
Which is dried corn flour, brown sugar mixed with pork fat.
But instead I'll use butter to make a smoother cookie.
I'm making a spicy chocolate butter on top.
- Spicy chocolate. - Yes.
That sounds delicious.
And for the savory,
I'm going to make a kimchi, tomato and celery biscuit.
I'm using pancetta with my torte biscuits with...
We don't bake in Congo.
We don't bake.
So I get my inspiration
from the classic dry biscuit
from Italy, biscotto.
I'm making my sweet biscuit with brown sugar
and a little bit spicy.
I'm going to use cassava flour.
It's gluten free.
When you bite, it's-- it's very elegant.
Like me, maybe. I don't know.
Thirty-two minutes.
BEGOÑA: Nicole, which sweet-- which sweet are you doing?
I'm doing a pistachio rose.
BEGOÑA: Oh, that's nice.
Rose is a really tricky ingredient.
If you put too much rose,
you're chewing on a bar of soap.
If you nail the balance,
well, you hopefully win a challenge.
I'm not really fan of cookies.
I do lemon pie. Oh, awesome.
BEGOÑA: Yeah, I really love how they look.
Yeah, your food's very pretty.
- You like baking? - I actually do love baking.
I love all aspects of cooking.
My pug, his name's Kroshka.
It actually translates to a little crumb,
but he's got more rolls than a bakery.
We call biscuits in Australia bikkies.
He was gonna go completely blind,
but when I won Top Chef Season 19,
I was able to pay for his eye surgery.
It was really a good feeling.
Twenty minutes.
Ali, what are you making, Chef?
Matzah savory biscuit.
It's inspired from the manakish.
And then I'm having a base of sablé.
That's gonna be my sweet biscuits.
I'm gonna fill my savory biscuit
with Pimento cheese
and then I'm going to do a Key lime for my sweet cookie.
Personally, I love...
But I'm seeing everybody having different flavors
and different toppings on their biscuits
and that kind of made me worried.
But...
Put it in the oven, and, like, pray.
Are you putting beets in your cookies?
No potatoes, no beets.
...with parsley, garlic and sardines.
Ooh, this is not the Polish,
but that would just come up into my mind.
Ali is looking in the oven
romantically into his cookies.
Are you cooking?
My plan is to stand next to the oven
as much as I can, to make sure that my biscuit
are nice, crispy, golden color.
How are you, Mr. Cookie? For me, baking is not hard.
I studied in a Swiss school. It's called Les Roches.
I learned the basics of French cuisine,
the mother of all cuisines.
But I really can't remember the last time
I have baked a cookie.
Are you in the oven already?
Yeah, but I don't know how they're going [indistinct].
Watch your back. Hot, hot, hot, hot.
Sweat in this kitchen.
My God.
Thank you.
Fifteen minutes left, guys.
Okay.
My first biscuit is in the oven.
Exactly.
If my cookies are thin enough,
they can cook in ten to 12 minutes.
My salty is a cacio e pepe.
This is a risky dish to do right now.
The [bleep] am I thinking?
This is the risk now.
Okay.
Baking my way.
Interesting biscuit, mate.
When you use nitrogen in something,
it freezes immediately, which becomes very crispy.
It's just an approach of a cookie,
which is just modern and funny.
Nine minutes.
Wait, I'm outta your way.
Perfect.
Can you shut that oven for me?
You have five minutes. Five minutes left.
My God, I can't stop shaking! Ah!
Now, my biscuit overcook.
It's not good.
How many minutes?
Come on. Come on, buddy.
Twenty seconds.
Three, two, one. Time's up.
Hands up. Utensils down.
Come on up, Victoire.
- Hi. Thank you. - Thank you.
Uh-oh.
So I make my sablé biscuit
with mascarpone and bacon.
I think you need gluten in this.
Because this is not holding together.
- Biscuits should snap. - Okay.
And my sweet biscuit with...
...and coconut oil.
Thank you.
I made a corn-- corn biscuit.
The savory one got kimchi, tomato and sriracha.
And the sweet one got chocolate butter and chili.
Thank you.
For that sweet one we have
a cacao nib and vanilla biscuit.
The sound of an English biscuit.
Wow, I'm so English now.
And the savory one is a prosciutto,
parmesan, pine nut biscuit.
- Thank you. - Thank you.
Tom, come on up.
Ooh, dessert. Yeah, that's right.
We call them "clouds [indistinct]."
We love to do them,
because I hate dry cookies. I cannot stand it.
They're supposed to look exactly the same.
So one is with beetroot puree
and sweet and savory pickled blueberries.
And the other one is raspberry puree
and sweet and savory pickled blueberries.
It's a nice cake.
But we asked for a biscuit.
Yeah. You haven't given us an English biscuit.
No, I don't like-- You've given us a cake.
Okay. Cheers. Thank you.
Charbel.
So, for the savory,
I made a sablé with parmesan and walnut.
It does look very pretty. Thank you.
And for the sweet, I made chocolate chip biscuit
with chocolate mousse and strawberry.
Do you make a lot of biscuits?
No, it's not, like, my favorite thing to do,
but we're on Top Chef, we have to adapt.
Exactly.
- What did you make for us, Ali? - Two kinds of biscuits.
The savory one is Za'atar biscuits.
And the other one is made from sablé dough with orange.
My favorite thing to do, dunk.
- Mm. Good crunch. - Thank you.
I have made English biscuit sandwiches,
but they're stuffed with things
you would put on a normal southern biscuit.
So the savory one is stuffed
with smoked pimento cheese.
And then the other one is stuffed
with a little bit of clotted cream
and a Key lime curd.
Good work. Thank you. Thank you.
Oh, how beautiful. Lovely.
We've got anchovy cookies
with parsley, garlic, and a shallot.
And the other is rose one with the Sicilian almonds
and white chocolate.
Same dough for both? Exactly.
Fancy.
The savory one is San Daniele prosciutto
on a black pepper biscuit
with whipped goat cheese and fresh dill.
And the sweet is by-- scone--
sorry, raspberry whipped cream.
An afternoon tea presentation.
Oh, thank you.
The sweet version
is called sequilhos
is a Brazilian biscuit
with Tonka beans.
The savory one is called [indistinct],
with a lot of Parmigiano cheese.
Down the side you have a walnut cream
with crispy porchetta.
It's lots of cheese in this one.
- A lot. Yeah. - You can tell.
In a good way.
Ooh, wow.
Sweet one.
It's like a cheesecake with lemon and apple.
And the other one is the same one made with fennel and dill.
It's very fresh. - Thank you.
Hi. Hi.
They look like English biscuits.
On your left is a cacio e pepe biscuit.
And on your right is a pistachio and rose biscuit.
There's rose petal through the dough.
- Mm. Melt in the mouth. - Thank you.
Thank you very much. Thank you very much.
Chefs, we had some beautiful biscuits
and we had some we weren't so happy with.
Who had one of our least favorite biscuits today?
Victoire.
Your sweet biscuit was a little bit over baked.
It had a little bit of a burnt taste to it.
And the savory one...
Gabri, with the corn-based biscuits,
the middles were a little bit too soft,
as though it was a little bit underbaked.
The chocolate sauce was just a little too sweet.
And last--
Tom, because you made a cake.
It wasn't a biscuit.
The brief was very clear.
Even if you don't enjoy baking,
you have to go with the brief.
Let's move on.
All right, some good news.
Who had one of our favorites today?
- Nicole. - Thank you.
We loved the zingy icing on your ring biscuit
and the little bit of rose.
The crumble of both your cookies was really great.
Thank you.
Ali, in your savory, as soon as it hits your tongue,
the first flavor is Za'atar,
but it didn't overpower the biscuit.
Both of those cookies were really crispy
- as they needed to be. - Thank you.
Luciana, your cheese biscuit,
that brittle, slightly overcooked cheese
that never tastes burnt, it just tastes like comfort.
Thank you.
Paul, who won this Quickfire?
The winning chef that impressed us most
with the perfect bake, texture, flavor
and appearance is...
- Ali. - Yes!
Bravo.
I feel good, man.
I feel good.
I almost lost and then I won again.
To be honest, guys, I have no idea how to explain it.
When it comes to Top Chef, I'm always speechless,
because it-- it means a lot to me.
You just won immunity
in the next elimination challenge.
First time I win immunity.
Yes. - Yeah.
I am the silent assassin. Maybe not so quiet.
You never know.
Paul, I wanna thank you so much for joining us today.
Thank you so much for having me.
And thank all of you.
Thank you, Chef. Thank you.
We're counting on you for a sweet call.
Yes.
All right, Chefs, what happens next,
doesn't happen very often.
Tonight, you have the night off.
Tomorrow, in the morning,
you're going to meet me at...
...Tottenham Hotspur Stadium.
- Totties. - Oh, my--
Anyone familiar? Of course.
Get some rest tonight, because tomorrow
may test your endurance.
Oh, I'm in trouble.
I'm scared.
You know, I played soccer in high school,
just so that I didn't have to go home
right after school.
So I would, like, drive around and smoke cigarettes
get stoned and then go to soccer practice.
Don't put that on TV.
I'll see you tomorrow.
Thank you. Hey, Buddha.
Stay in the kitchen.
I can't fully trust Padma
saying we have the night off.
- Cheers. - Delightful.
There's no way.
I never had a night off
like this on my season of Top Chef, never.
Chef Amar, can you sing for us?
Sing? Yes.
That's why I'm in the kitchen.
That's why I cook.
This was not my first profession.
I have a degree in statistics and in psychology.
- Nice. - And I hated my job.
So I went back to culinary school.
I honestly start first as a hairdresser.
Oh, really?
Oh, I need to cut my hair tomorrow, please.
You've probably been cooking
the least amount of time of any of us.
At 16, I start cooking.
I told my dad, "Stop wasting your money
at school and everything, I need to be a chef."
I start working when I was 13.
I was like, "Okay, let's do it."
And then I came into the kitchen.
It's not been easy to be a chef.
My baby born on Saturday
and I was working next Wednesday,
but I'm really lucky.
I have my family is my-- my mother...
I live with my mother, my son and my ex-boyfriend
who is the father of my son.
Everybody thinks it's strange,
but I prefer to live with somebody that I love.
Taking care of my son and making my life nice.
I really miss them now.
What about you, darling?
When I leave my country
after the second war, because we had two wars,
my uncle said, "I want you to go to Italy
to be a cook.
Because when you-- you were in Congo,
you always were in the kitchen."
I was 20 years old.
For my first day in my culinary school
in north of Italy, all of the student
look at me, like, "Oh, my God, you are Black."
For me, was very traumatic, you know?
It's always. Every day.
After Top Chef, some peoples write me,
- "You are our..." - Inspiration.
"...Inspiration." For me it's whole.
It is the best.
It worth for me.
Never give up. Never give up.
Crazy to think that you just said all that
in a language that you just learned four months ago.
You're an inspiration to me.
I'm so proud.
I'm a voice of many, many women from Congo.
Never give up. It's true.
It's amazing and it's so impressive
that we're here today...
and cheers for that.
Cheers. Cheers for everyone.
I don't know. We are clueless.
Could be in the stadium, could be in the bathroom,
could be anywhere we're cooking.
You know what's nice about big stadiums?
Once you enter it, you feel that there is energy inside.
I loved soccer since I was a child.
My dad used to be a football player.
He was the captain of the football club in Jordan.
And playing soccer sometimes you are two goals behind
and eventually you're scoring a hat trick
and now you're winning.
And that's exactly what's happening
with me here in Top Chef.
And I always had that competitive spirit in me.
Look at-- look at that.
Oh, my God.
Whoa!
Ta-da. Wow.
Holy-moly!
This is really cool.
I feel like I'm some kind of athlete.
No.
Yes.
Good morning, Chefs.
Welcome to Tottenham Hotspur Stadium.
We are standing in the largest
club football stadium in London.
This stadium is home
to one of the Premier League's best clubs,
the Spurs.
For your elimination challenge,
you'll compete as four teams of three...
in three rounds of 45-minute matches.
45 minutes with three people
that have three different ideas
is a challenge in itself.
Put yourselves in four teams of three.
You can partner up with any two people.
Begoña and I, we were in the top last week
and Luciana is my girl, so, come on.
- Charbel, you're with us? - Come on.
Sure. Sorry. - Yeah.
I'm trying to run away from Ali
and I look at Sara and Sylwia and I'm like, "Love you.
I missed you. Where have you been?"
That's how I'm left behind like that.
Oh, right, you have immunity.
Wanna work together? - Sure.
Shall we? Yeah. Who we got?
Nobody wants to team up with me.
I actually didn't want Ali on the team,
even though I do like him.
Should we go with Ali?
Yeah, I guess we can go with Ali.
He's got immunity and it's gonna suck
if we end up on the bottom.
Okay, this is how it works.
We're gonna use the league system
of relegation.
Round one,
there'll be two head-to-head matches.
Each team must make one dish
featuring a beloved UK ingredient.
If your team wins, you'll be safe from elimination.
If your team loses,
you must compete in the next round.
In round two, the two teams that lost the first matches
will compete head to head,
featuring another British favorite.
The team that wins this round, also free from elimination.
While the losing team will move on
to the third and final round.
The three chefs from that team
will cook off against each other.
The team you just chose
may ultimately be your competition.
The chef with the least favorite dish
from the third round, will be going home.
If it's us, me, Begoña and Gabri
compete against each other,
if I knew that, I would never stay on the team with them.
Helping me judge today
will be Top Chef Mexico's judge, Aquiles Chávez,
and Tottenham's Ambassador, Ledley King.
Are you guys ready to find out
what you'll be working with in round one?
- Yes. - Yes.
Please send us one representative from each team.
Okay.
It's a very nice mild cheese.
Stilton. Stilton, of course,
is a blue cheese and is not mild.
So, Luciana, your team drew Stilton.
As did yours, Nicole.
So, first, your teams will be competing head-to-head,
making a dish, featuring Stilton cheese.
Then Buddha's team and Charbel's team
will be making one dish, featuring Wensleydale.
All right, Chefs. Follow me.
Come this way.
Wow.
All right, Chefs, please take your stations.
Teams with Stilton,
your 45 minutes
start now.
Let's see what proteins and stuff are in here.
We can take some yucca.
Yeah. Cassava. Do you have any garlic?
It's here. - We start grabbing things
that go with Stilton.
Stone fruits, figs. We could do pears.
We got plums, too.
The goal is to beat Gabri, Luciana, Begoña.
I don't wanna do this again today.
We're gonna do, like, a...
Have you used a Stilton before?
I love a Stilton. One of my favorites, yeah.
Have you cooked a lot with Stilton?
Yes, I love it, the more stronger for me is much better.
But it could easily overpower a dish,
if you don't use it in balance, right?
I'm gonna sear the duck. Yeah.
I think we should make it as much as we can
that's what they're gonna focus on.
She's Mrs. Michelin, right?
Make your espuma. With blue cheese?
- Yeah. - Okay.
How long did you play?
I started at the football club when I was 14 years old.
So I've actually been here over 27 years.
First professional game was at 18.
Really? - Retired at 31 due to injuries.
And I've been a club ambassador ever since.
And yeah, I'm really enjoying my new role.
- Can I do the pickled pears? - BEGOÑA: Do pears.
- I do the foam. - All right.
- You do the eggs. - Begoña is taking the lead.
She's a really good team leader.
- BEGOÑA: I need poached egg. - Yeah. Yes, yes, yes.
I am following her with blind eyes, you know?
Do you like football, Gabri?
Actually, I don't like football,
but I do like the players.
The Wensleydale match starts...
Yeah. Mushrooms it is.
Garlic, some bacon.
Let's do it, guys.
We will do a cauliflower steak.
Guys, please, We have to focus
on a really good sauce.
There is opportunity to knock out, like,
someone like Buddha and Tom,
they're really tough competitors.
I love those guys,
but it's a competition, right?
So it's not gonna be me.
Okay. What do we do?
Wood roasted with onion, cheese sauce,
pickled [indistinct] mushrooms.
When you're rushing to cook,
is it easy to make mistakes?
Yes, it is.
And I think that's why you saw the Yellow Team
take a second to all talk to each other.
- What about the potato? - What do you reckon?
Yeah.
Classic combination, onion and cheese.
The sweetness and the sharpness
and the salinity really works together.
We also need to get on our cheese sauce as well.
For me, it's like a baby food.
It's too runny. It needs something bite.
The texture with the egg yolk...
...gonna be too soft.
So we put some small bacon on the bottom side?
Yeah, the bacon will be great.
It is, yeah. 20 minutes, you guys.
We got a lot of blue cheese. Do you think we need anymore?
I mean, we got the blue cheese in the sauce,
we got the foam and we have all the fruit to tie together.
Victoire, we just need a rough chop, I think.
In the past, in team challenges,
I've been too known to be quite aggressive.
Wait for me.
We're going at the same time like military style.
Where's the----ing tea? You got me a little bit.
You know, I'm not like that anymore.
I've kind of matured.
So do we want onion jam sliced or chopped?
You want. You want. You want.
Kinda.
No, no, this-- this for the-- caramelized.
And for the other--
I think he wanted petals, you know, like, a wedge.
Go ahead, Nicole.
Let me do for my way.
Oh, my God.
This sweet, okay, so acidity, acidity, acidity.
Salty. Salty.
Who is the chef who has the immunity?
Ali.
So if they lose, it's a head-to-head race.
Buddha, give a try.
- More cheese? - Yeah. More cheese.
It's good, though.
This is traditional English sauce,
made with Stilton cheese.
- Try. - It's really thick.
The sauce is so important,
because it is going to coat everything.
- I don't love it. - No?
No. It's under-seasoned.
If it's under-seasoned
then the entire dish will become under-seasoned.
I was thinking about the sriracha.
No.
No, this is an English dish.
No, no, no, no.
We have 14 minutes now.
I don't love it. No?
It's under-seasoned.
- It need more cheese. - More cheese? Okay.
I'm like calm down. There's a challenge.
It's cheese. We got it.
This side only piece now. See if it's gonna break.
Here. Put it.
I like the idea of cauliflower.
It's easy way to go with that cheese.
It's kinda nice that we didn't get cauliflower.
- It's a bit too obvious. - Cheese sauce is ready.
- is ready. - Perfect.
I'm gonna do a bed of Stilton and in the middle put the egg.
- Okay. - That's okay for me.
Six minutes and 40 seconds.
The Green Team's already plating.
I hope it's cold ingredients.
Don't you think it's a little too much cheese?
No, because there is not a lot of things going on.
- Try this. - BEGOÑA: Okay.
Just like that. Yeah.
Bless you.
Walnuts pair really well
with stone fruit and blue cheese.
No good for this-- No good?
No, no, no, no. Not come. I'm so allergic.
Oh, sh--, I won't touch you.
You okay?
- Oh, the nuts? - Yes, I [indistinct].
Oh, my God. Are you okay?
90 seconds, Stilton Teams.
It's beautiful. - Oh, my God.
You're losing your voice. This is not good.
Victoire is definitely having a severe allergy attack.
I-- I'm really worried.
I say to myself, "Finish your dish and you can die."
More espuma.
- Where's the espuma? - No, no, no.
Time's up. Hands up.
Stilton Teams, please bring up your dishes.
Thank you.
Amar, do you want us to pour this directly over everything?
Yes. Where's Victoire?
She's having a little bit of
an allergic reaction to the walnut.
- Is she okay? - Yeah.
Okay.
Why don't you tell us what you made.
We made a roasted duck breast.
We roasted a bunch of fruits.
And we made a jus with Stilton butter,
walnut crumble and blue cheese espuma on top as well.
How was it to work together?
It was actually-- at first it was kind of rough, you know,
'cause it's hard to understand Victoire but it was fun.
Yes. Green Team.
It's poached egg with pear
and balsamic vinegar and Stilton espuma.
And the crumble of textures underneath.
Okay, judges, are we ready to vote?
- Yes. - Yes?
On my word, you're going to hold up
the color of the flag
for your favorite dish.
Wow, that's unanimous. Congratulations.
- Thank you, Chef. - You are free from elimination.
First of all, love them both very much.
I just felt that the Maroon Team
had a little bit more variation in the dish
and that's what done it for me really.
It's a very complicated plate. That was great.
- Thank you, Chef. - Thank you.
Green Team, the flavors got a little muddled.
The egg yolk coated the Stilton and the espuma.
You didn't get that punchiness that I wanted.
There's a ton of flavor,
but the egg yolk with the espuma
doesn't seem to work really well.
It's just-- it's all the same texture.
Really, I'm not a fan of it at all, sorry.
- Maroon Team, you're safe. - Thank you.
You can tell Victoire.
Green Team, we'll see you later.
Yes. Thank you.
You guys won.
- Fantastic. - I can go back?
No, no way. No, no.
This is actually good. It didn't break.
Yeah.
- Hey, that sauce? - Yeah, I think this is good.
[indistinct] sauce.
Yes.
Four minutes.
Oh, sorry. Just...
Should we add bigger chili or something?
I did. We can add a little bit more.
Maybe cut 'em in half so they're not so full on.
I think it's good. Only a little bit of salt.
A little bit more salt? Yeah.
This is, like, a dish of cheese.
We are using cheese in, like, a one bazillion ways.
We've got it in the puree, in the sauce, little cheese crisp.
Stand 'em so they don't get soggy, you know.
It's everywhere.
You're gonna be constipated is what they're gonna do.
You have one minute left.
Is there enough salt in there, guys?
Yeah. It's actually a nice dish.
Definitely enough cheese on it.
Give me that. Give me that.
Pepper.
We're good. Banging.
Time's up.
Please bring up your dishes.
Thank you. That's pretty.
Yellow Team, please tell us what you made.
So we got a whole braised onion,
served with cheese puree sauce,
with pickled grapes and pickled chilis.
Was this your first time working with Wensleydale?
Yeah. - Very nice cheese.
- Yeah. Not the last time. - Purple Team.
So we have a cauliflower Welsh rarebit,
a stout and cheese sauce,
caramelized shallot and cheese puree.
And this little freckle is with the cheese too?
- Yes, ma'am. - It's a tough one.
It is a tough one. Mm-hmm.
All right, Judges. Hold up your flags, please.
Yes!
Sauce maniac.
The cauliflower and the cheese was a perfect match.
They were so cheesy.
You weren't afraid of this cheese.
- No, we were going all in. - I just loved it.
Yellow Team, the cheese kind of got muted.
I think, actually, by the pepper.
It was a little, almost too aggressive with the spice.
The Yellow Team's cheese,
I just kept wanting to eat more and more and more of it.
But Purple Team, you won.
So that means you're safe. You can take a seat.
- Potato girl. - Potato girl.
Whatever the next ingredient is,
we need to just work with this ingredient.
All right, second round.
Green Team, please come forward.
Yellow Team and Green Team,
you are facing off in the second round.
Please take your stations.
The Green Team, you see a beast of a team.
I mean, three Top Chef winners
and one runs a Michelin restaurant in Spain.
Ah, [bleep] my life.
let's see what ingredient you have to feature
in the next round, ready?
Apples, it's the national fruit of the UK.
- All right. - All right, Chefs.
Your 45 minutes for round two starts now.
There is dish in Brazil on the sea.
- Why we don't do like-- - Cannoli-- cannelloni.
We can use this inside of the cannelloni.
Yeah. With the apple.
What if we had a little bit of cheese inside of like a--
- No, no, no. - No cheese.
On the first challenge was not enough flavor of Stilton.
So this time, we using a lot of Bramley apple.
A lot. A lot. A lot.
What about this? Yes, yes, yes, yes.
Savory. Savory. Sweet. Yeah, savory.
Do you wanna make an apple pie?
Apple pie, apple crumble
and we can have a nice Chantilly cream on top.
Making a dessert is ten times more complicated
than a savory dish.
And I just----ed up big time the last sweet challenge.
So let's do it.
So, you make the tartar,
you make the crumble, I make the garnish?
Same sh--? Yeah.
Sure. Let's make it.
Come on, Tommyboy.
What's the chutney for?
To put on top as the garnish.
So we have the apple filling,
we have the apple chutney,
we have the rolled apples, and we have apple chips.
So we get as much apple as possible out of this.
- I mean, they learned from us. - Uh-huh.
Cheese in everything.
Put it in everything.
I would say crumble is easier and faster.
- Guys, we need to decide. - Yeah.
What do you-- what do you wanna do?
- A crumble or tarte tatin? - You guys decide.
I make the garnishes to it.
I don't get worried a lot in Top Chef,
but I am starting to get worried a little bit.
I think the top mold will look better.
31 minutes, guys. Okay.
Green Team only 25 minutes.
- Shut up. - Yes, Chef.
I think will be great
with the apples and gratin.
That-- that will be nice.
It might even be more tart than a Granny Smith.
- Really? - Very satisfying apple.
This apple, it really has it.
I'm very confident about this dish.
The feeling of the cannoli, the crab
and the acidity of the apple is great with seafood.
Ten minutes left.
Buddha, check on the tarts.
We're gonna get some color on them.
What we're gonna do is probably we'll cut 'em in half.
We're gonna have to touch up.
Looking good. I like it.
The chips are nice, too.
Come on, Green Team.
It's green apple and you guys are green.
Oh, wow. Yeah.
That was so good, man. That's a good line.
What do you guys think about the plate with the sauce inside?
BEGOÑA: put the lemon?
It's because it's getting darker?
BEGOÑA: Yeah. Yeah, it's getting dark.
The apples turn brown.
I'm just like, "Oh, no."
We're gonna put this on top of that.
This is going on top.
Begoña had the idea to put the sauce on the top,
at least they don't see the darkness of the apple.
Have you got the crumble already?
What crumble?
The crumble that's going on top, like, nuts and stuff?
No. All right.
Mandoline it, and then hole punch it
and then just keep it white.
I'll do this.
You got the crumble, cooking in some brown butter.
One minute left.
So, there is apple on the sauce.
And the filling. And the filling
there is apple around. Exactly.
Let's get more apple in here, more apple chips.
If they say there's not enough apple in there I'm gonna cry.
Beautiful plate for 45 minutes, guys.
Let's have powdered icing sugar on top.
Yeah, that's what I said. What do you think, Buddha?
I don't think it needs it. No, it's too much already.
Time's up.
Green Team, Yellow Team. Let's go. Come on up.
- Thank you. - Okay.
Beautiful dish.
Green Team, tell us what you made, please.
We make crab and apple cannelloni
and apple mayonnaise.
Who did what on this dish?
I did the sauce. Okay, Yellow Team.
So, we did a Bramley apple tart,
and the base is short crust pastry
filled with caramelized apples.
On top, we have a nut crumble and a crème anglaise.
Is there an apple butter on the bottom?
It's like, an apple sauce on a butter base.
Yeah, with caramel.
All right, judges, please hold up your flags
for the favorite team of the apple round.
Oh, my God.
By unanimous vote for the Yellow Team.
Feeling better about having Ali on your team now?
Yeah.
All the flavor of apple is over there.
You have the apple in the full dish.
I'm more of a savory guy than a sweet guy.
But you could really taste the apple in there.
You've got every flavor out of that.
No, I think, Green Team, it's a really nice dish,
but I think you probably would have been better off
slicing the apple at the last second.
It seems like, they were built too soon,
and they weren't as crisp as they could have been.
I loved all of the herbs that were in this dish.
Really, a beautiful dish.
Eclipsed only because of the intense apple flavor
- in the Yellow Team's dish. - Thank you.
- Thank you.
Congratulations, Yellow Team.
You're safe. You can sit down and relax.
Thank you.
Good luck, guys.
And Green Team, of course, that means
the three of you will face off
in our third and final round.
And one of you will be going home.
Thank you.
So tired, another round, and against my friends.
That sucks.
For your third and final round,
the three of you must make a dish
featuring English peas.
The garden pea or the English pea
is the national vegetable of England.
BEGOÑA: When I saw the peas, I was like,
"Okay, that's my challenge."
I can do a really nice plate just with peas.
The chef who loses this round will be going home.
But I feel like sh--.
I didn't want to be in this situation.
Chefs, you have 45 minutes on the clock.
Your time starts...
...now, let's go.
Water, water, water, water.
Every round gets harder.
You have to push yourself.
Go, Gabri.
Gabri, let's go. Your shoes are on fire.
Push, man. Come on you, guys.
This is pretty intense,
because we have the Top Chef winners
from Spain, Mexico, and Brazil.
Ooh, yeah. - One of these three
are going home at the end of this.
It's gonna be tough.
Look at Gabri [indistinct], like a machine.
I'm gonna make peas and mint.
In Mexico, we use the peas as a garnish.
It is never a main dish.
And a little bit of ham and cheese and bacon.
That's why I'm not using my Mexican touch in it.
Instead, I'm using another flavor
that give it a kick on the peas' flavor.
Ooh, he's cooking his peas in [indistinct].
So, when it comes down to the finals,
how intense is the competition in football?
If you can control your emotions and your nerves,
I think it serves you well. Yeah.
What you making?
Oh, my God. Can't talk.
- Go ahead, do your thing. - Don't worry, focus.
Stop talking to Amar
30 minutes guys. You have 30 minutes.
I love peas.
I know to get the flavor from them
at least seven, eight different ways.
My restaurant is nominated
to the Best Vegetable Restaurant in Spain.
And that's because we can cook vegetable
in a lot of different ways, and that is what I need to show.
Begoña has got a flavor bomb.
Begoña, you all need a group challenge, keep pushing.
BEGOÑA: I'm gonna do a pea velouté
to serve with the carpaccio scallops.
I'm doing a Yakiniku sauce which is a Japanese sauce
that we serve with fish and sea food.
So I used to be the head chef of Mano Mayfair
a South American restaurant with Japanese cuisine.
And the edamame is the Japanese peas.
So that's my idea to use it the same way.
This is just a tiny bit of chili on the dressing.
I feel great. Like, I feel proud of this dish.
It's hot.
Chefs, you have 15 minutes.
I can't see much of what Gabri's doing back there.
He's cooking with peas.
I'm gonna do a nice [indistinct].
I'm using what is leftover
of my sauce of peas and mint
dehydrated to make twirls on top.
There's no waste in my kitchen.
I love Gabri.
Chefs, you have 10 minutes remaining.
I know, this is gonna be tough.
Guys, let's go. Heads down.
Come on, guys.
Make those peas.
Begoña, clean the peas, and then, she deep fry the peas.
It's----ing awesome. It's really, really tough.
I feel pretty confident. I mean, my beets are good.
My salted peas tastes great.
I might win this round.
But it's a double-edged sword, because if I win the challenge,
one of my friends is going home.
Five minutes.
With the whipped peas...
- It's not for everybody. - I can't even sit down,
It's stressing me out.
I noticed the intensity
of the three of them in this round.
It's emotional. You can tell.
Let's go. Let's go. Whoo!
I will be really, really surprised
if I go home with this.
You have peas everywhere.
You don't have to look for them.
Thirty seconds.
Go, go, go, go. Come on!
It's over there.
Go, go, go!
Five, four, three, two, one.
All right, Chefs, please bring up your dishes.
- Thank you. - Thank you, Begoña.
I got you.
Thank you.
- Nice. - Three beautiful plates.
Thank you, Gabri.
Congratulations on getting through all these cooks today.
All right, let's start with you, Begoña.
- What did you make? - We have a cream of peas
with a little bit of crème fraîche
and a cherry wine.
And then, you have the salted peas
with a little bit of tabasco and cilantro.
Some of the peas, I fried the pea
and then I did the water from the peas.
And then from this water, I did a meringue.
The meringue is just made from the pea protein?
Yeah, that's it.
Luciana, what did you make for us?
Scallop carpaccio with Yakiniku sauce,
which is a Japanese sauce, and I made a pea velouté.
Why you not put acid in?
I put lemon juice on the peas that is
like a salsa vinaigrette.
And Gabri, tell us what you made.
My dish is called Peas and Beets.
Sautéed peas with [indistinct] beets.
And on top, it's got a twirl of peas
and mints as well.
And is this prosciutto on the bottom?
It's a little bit of prosciutto and also bacon.
Ledley?
All right, Chefs.
We have a very difficult decision to make.
We'll see you in a bit. That'll be all for now.
Bye.
That's a crazy challenge. Don't know what you have to do.
No time to think.
"Here's the peas. Go." You know?
And it's the third one you've had to do today,
- So, it's like-- - Tough time.
Mentally and physically... Exhausting.
...pretty exhausting.
Begoña, how you feel about your dish?
Yeah, well...
"You like it or you hate it."
Smart to deep fry the skin it's super tasty, I love--
I love the skin, yeah.
The thing about Begoña, is that in describing her dish
and the many ways that she used those peas,
it felt like she was showing us the range of a pea.
You know, the problem I have is that two of the chefs,
the peas that they gave us weren't cooked.
And that is both Gabri and Begoña.
Begoña did that fry thing,
and it didn't really help the pea out at all.
But I will say, it didn't bother me,
'cause it felt so kind of artistic.
- It felt intentional. - Intentional.
- Yeah, agree with that. - I think Begoña,
she created a very elegant play.
The techniques, very clean, very sharp.
I also loved that she made this meringue or meringue.
Yeah. Yeah, that was nice.
I thought that was super creative.
I love how Luciana was so calm the whole time.
- Me? - Yeah.
I feel okay, I have done that dish before
with edamame, with peas,
because the scallop is a--
it's quite subtle flavor.
It's very sweet, so it reminds you
of the taste of peas.
Be proud of yourself.
I didn't get as much pea flavor
from the Luciana's dish
as I did from both Begoña and Gabri.
They don't have acidy,
they don't have punch, unfortunately.
Sometimes, less is more.
But in this case, less was less.
I still think she cooked her peas better
- than the other two. - Yeah.
You pushed so much, yeah? You are tired?
Of course. I can imagine.
A little bit.
How do you feel about yours?
I feel good, I think I put a pretty good dish on the table.
If I go home with this dish,
I'm going to be very proud and happy.
Gabri's peas are clearly undercooked,
but he still made a better dish.
He created a very tasty flavor plate.
Almost exploded in your mouth.
Because it was inviting, it had so much flavor,
and things to discover and texture and--
It was full of flavor.
For me, Gabri's was definitely the standout.
In the end, we watched three Top Chef winners
- cooking against each other. - Yes.
It was painful to watch it.
All right, I think we have our answer.
Yeah. Yes?
Let's get them out here.
Pea Team, let's go.
Trust bite, guys. Trust bite.
Watching you guys cook, it's clear that you developed
a nice friendship, so to find yourselves
competing against each other must have been really difficult.
And I think you all did a pretty good job.
But there was one dish that just left us a little flat.
Luciana, please pack your knives and go.
It's okay, thank you.
Luci, I will see you in Last Chance Kitchen.
Thank you. Thank you.
Today, for me, was a bit hard
being so close with Gabri and Begoña.
This last challenge was a bit difficult.
In Brazil, way too much peas.
It's okay.
But it still with a bit of hope...
Stay strong.
...because I'm going to the Last Chance Kitchen.
Luci.
In Brazil, we say...
Like a blood in your eyes.
Tonight, Luciana's pea dish
lands her in Last Chance Kitchen.
That's what you're using. That's it?
But is she finished
with peas, apples and cheese for good?
Find out now On Demand
or wherever you stream Top Chef.
Next time on Top Chef: World All-Stars.
We expect a family holiday feast.
Oh, the kitchen's stunning. Oh, look at this.
In the countryside of Kent.
Look at that. - That is excellent.
Should have made a----ing muffin and moved on.
the oil for everyone?
I don't have the time. Oh, boy.
Come on, you have to be kidding me.
No, no. - Ooh!
You got caught between cheffing it and being a home cook.
It's hard when it's not what you want it to be.
And it's for someone so important.
It's hard.
What was that? Something exploded.