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PADMA: Previously on
Top Chef World All-Stars.
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00:00:04,134 --> 00:00:06,136
GAIL: Each team
will create their version
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00:00:06,136 --> 00:00:07,703
of one of these pub dishes.
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- This is a double elimination.
- Good God.
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We're perfect together.
I mean Mexican and Spanish.
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00:00:13,970 --> 00:00:17,104
To be honest, I just don't think
they're gonna like that.
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00:00:18,844 --> 00:00:21,499
LUCIANA: Sausage is ready.
How am I gonna explain ready?
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I'm sorry, I don't--
I don't understand.
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00:00:23,762 --> 00:00:25,460
BUDDHA: Even
with the mashed potato hiccup,
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00:00:25,460 --> 00:00:27,244
we're both on the same page.
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00:00:27,244 --> 00:00:28,854
That's well cooked
and it tastes like fish pie.
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We're meant to be together
since day one, right?
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Amar and Ali,
the fish and the chip.
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- [both laugh]
- The batter's not crispy.
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- It feels a bit cakey sort of.
- PADMA: It does.
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BUDDHA: Gonna fry with the timer
so we know exactly
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- how long we wanna fry.
- CHEF TOM: Not crispy enough.
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It definitely needed
to be cooked longer.
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The winning team today
is Buddha and Luciana.
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[all applauding]
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Last week, I won.
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- Ali.
- Yes!
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And now I'm in the bottom.
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May and Dale, please,
pack your knives and go.
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PADMA: Twelve chefs remain
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to compete in the ultimate
culinary showdown.
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00:01:06,849 --> 00:01:08,590
At stake for the winner,
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00:01:08,590 --> 00:01:10,853
a feature
in Food Wine Magazine,
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an appearance at the
Food Wine Classic in Aspen.
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$250,000,
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furnished by
Saratoga Spring Water.
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And the title
of Top Chef World All Star.
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♪
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ALI: Double elimination sucks,
doesn't it?
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It's rough, we both were in
the bottom for the same thing.
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Their eggs were soggy.
Our fish was soggy.
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Yeah, it was pretty tough.
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Now I'm in the bottom,
I have experienced it.
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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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I will not let
this take over me.
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- This is the game.
- TOM: Yeah, exactly.
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We are human and we can make
the simple mistake.
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But I'm really proud
of Victoire,
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because don't forget,
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she's speaking English
only four months.
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But I am focused
on the competition.
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Nothing can stop me.
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SYLWIA: You know, it's like...
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Thank you, Victoire.
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All right guys,
let's get outta here
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- and see what's next for us.
- LUCIANA: Yeah.
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♪
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- PADMA: Good morning, Chefs.
- 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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- [all applauding]
- I am so excited to be here.
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He got the Austin Powers vibe.
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His shirt,
his jacket, his shoes.
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I want his shoes.
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PADMA: All right, Chefs.
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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,
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often crumbly British biscuit.
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Cookies or, depending on
where you're from,
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biscotti, galletas.
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BUDDHA: In America, they say,
"This is a biscuit."
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And then you open up
the American biscuits
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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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♪
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We want you to create
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one sweet
and one savory biscuit.
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You can use either
one dough and split it,
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or you can create two
completely different biscuits.
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Be innovative. Will it be herby?
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Will it be cheesy?
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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.
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And your time starts now.
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Good luck and don't crumble
under pressure.
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[pans clanking]
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LUCIANA: People are taking
the whole thing of flour.
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CHARBEL: Have-- have some.
Take from me.
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I mean, I make American biscuits
all the time, but--
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Well, this is completely
different. [laughs]
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Make biscuits in 45 minutes?
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[sighs]
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Usually when you make
the dough for biscuits,
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you'll mix it and then
you have to let it rest,
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then you roll it.
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There's a process to it
that takes time.
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I'm gonna start
with the savory one first
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with prosciutto, parmesan,
pine nuts, rosemary.
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My sweet cookie's going to be
with cacao nibs.
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Luciana, what are you making?
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I make a sequilhos.
It's a Brazilian biscuit.
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Very similar
to the biscuits we have in here,
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but with a lot of butter.
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Which is a vanilla
from the Amazon forest.
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It's very strong.
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My plan is to make one dough
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and I need to
split that into both,
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because my time is like a--
[snaps fingers]
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One, I have to add more sugar
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and the other,
I have to add Parmigiano.
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My grandmother used to make it,
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so, try to recreate her recipe.
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CHARBEL: Honestly, we don't eat
so much biscuit in Lebanon,
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so I'm making chocolate cookie.
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And then for the savory,
I don't know yet, so.
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Guys, someone has
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a cookie recipe to share,
let me know.
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Okay, I hate
baking under pressure.
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Forty-five minutes.
But, you know, what to do?
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Obviously, everybody
gonna do a regular cookie.
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So, let's do something else.
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I make something we call
"biscuit clouds [indistinct],"
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which is a very,
very soft cloudy dough,
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which you then, uh, freeze.
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BUDDHA: I'm more stressed out
for him than for me.
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- [chuckles]
- AMAR: Gabri, you got a recipe?
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GABRI: Well,
I'm just inventing one.
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I immediately thinking I make...
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Which is dried corn flour,
brown sugar mixed with pork fat.
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But instead I'll use butter
to make a smoother cookie.
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I'm making a spicy
chocolate butter on top.
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- Spicy chocolate.
- Yes.
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That sounds delicious.
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GABRI: And for the savory,
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I'm going to make a kimchi,
tomato and celery biscuit.
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♪
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I'm using pancetta
with my torte biscuits with...
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We don't bake in Congo.
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[snaps finger] We don't bake.
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So I get my inspiration
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from the classic dry biscuit
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from Italy, biscotto.
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I'm making my sweet biscuit
with brown sugar
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and a little bit spicy.
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I'm going to use cassava flour.
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It's gluten free.
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When you bite,
it's-- it's very elegant.
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Like me, maybe. I don't know.
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[Victoire laughs]
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BUDDHA: Thirty-two minutes.
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BEGOÑA: Nicole, which sweet--
which sweet are you doing?
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NICOLE: I'm doing
a pistachio rose.
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BEGOÑA: Oh, that's nice.
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NICOLE: Rose is a really
tricky ingredient.
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If you put too much rose,
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you're chewing on a bar of soap.
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If you nail the balance,
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well, you hopefully
win a challenge.
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I'm not really fan of cookies.
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- I do lemon pie.
- NICOLE: Oh, awesome.
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BEGOÑA: Yeah,
I really love how they look.
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NICOLE: Yeah,
your food's very pretty.
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- You like baking?
- I actually do love baking.
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I love all aspects of cooking.
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My pug, his name's Kroshka.
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It actually translates
to a little crumb,
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but he's got more rolls
than a bakery.
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We call biscuits
in Australia bikkies.
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He was gonna go
completely blind,
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but when I won
Top Chef Season 19,
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I was able to pay
for his eye surgery.
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It was really a good feeling.
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Twenty minutes.
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♪
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VICTOIRE: Ali,
what are you making, Chef?
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ALI: Matzah savory biscuit.
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It's inspired from the manakish.
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And then I'm having
a base of sablé.
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That's gonna be
my sweet biscuits.
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SARA: I'm gonna fill
my savory biscuit
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with Pimento cheese
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and then I'm going to do
a Key lime for my sweet cookie.
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Personally, I love...
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00:08:15,973 --> 00:08:19,063
But I'm seeing everybody
having different flavors
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and different toppings
on their biscuits
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and that kind of
made me worried.
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But...
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Put it in the oven,
and, like, pray.
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♪
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AMAR: Are you putting beets
in your cookies?
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00:08:38,909 --> 00:08:40,824
No potatoes, no beets.
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00:08:42,826 --> 00:08:45,307
...with parsley, garlic
and sardines.
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00:08:45,307 --> 00:08:47,309
Ooh, this is not the Polish,
200
00:08:47,309 --> 00:08:49,311
but that would just
come up into my mind.
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[Amar laughs]
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Ali is looking in the oven
203
00:08:55,970 --> 00:08:58,059
romantically into his cookies.
204
00:08:59,539 --> 00:09:00,975
Are you cooking?
205
00:09:03,586 --> 00:09:06,110
My plan is to stand
next to the oven
206
00:09:06,110 --> 00:09:08,373
as much as I can,
to make sure that my biscuit
207
00:09:08,373 --> 00:09:10,027
are nice, crispy, golden color.
208
00:09:10,506 --> 00:09:12,987
How are you, Mr. Cookie?
For me, baking is not hard.
209
00:09:12,987 --> 00:09:15,946
I studied in a Swiss school.
It's called Les Roches.
210
00:09:15,946 --> 00:09:18,427
I learned the basics
of French cuisine,
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00:09:18,427 --> 00:09:19,907
the mother of all cuisines.
212
00:09:19,907 --> 00:09:21,604
But I really can't remember
the last time
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00:09:21,604 --> 00:09:23,040
I have baked a cookie.
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00:09:23,650 --> 00:09:25,042
BUDDHA: Are you
in the oven already?
215
00:09:26,696 --> 00:09:27,784
ALI: Yeah, but I don't know
how they're going [indistinct].
216
00:09:27,784 --> 00:09:29,612
- BUDDHA: [indistinct]
- [Ali laughs]
217
00:09:29,612 --> 00:09:31,527
Watch your back.
Hot, hot, hot, hot.
218
00:09:31,527 --> 00:09:33,137
Sweat in this kitchen.
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00:09:33,137 --> 00:09:34,704
[Victoire] My God.
220
00:09:39,230 --> 00:09:40,623
Thank you.
221
00:09:40,623 --> 00:09:42,582
Fifteen minutes left, guys.
222
00:09:44,192 --> 00:09:45,280
NICOLE: Okay.
223
00:09:45,889 --> 00:09:47,804
My first biscuit is in the oven.
224
00:09:49,197 --> 00:09:50,372
Exactly.
225
00:09:50,372 --> 00:09:52,200
If my cookies are thin enough,
226
00:09:52,200 --> 00:09:54,855
they can cook
in ten to 12 minutes.
227
00:09:54,855 --> 00:09:56,683
My salty is a cacio e pepe.
228
00:09:56,683 --> 00:10:00,338
This is a risky dish
to do right now.
229
00:10:00,948 --> 00:10:02,689
The [bleep] am I thinking?
230
00:10:02,689 --> 00:10:04,168
This is the risk now.
231
00:10:04,168 --> 00:10:05,561
Okay.
232
00:10:05,561 --> 00:10:06,867
TOM: Baking my way.
233
00:10:06,867 --> 00:10:08,303
BUDDHA: Interesting biscuit, mate.
234
00:10:08,303 --> 00:10:10,479
TOM: When you use
nitrogen in something,
235
00:10:10,479 --> 00:10:12,829
it freezes immediately,
which becomes very crispy.
236
00:10:12,829 --> 00:10:14,439
It's just an approach
of a cookie,
237
00:10:14,439 --> 00:10:16,659
which is just modern and funny.
238
00:10:17,878 --> 00:10:19,270
BUDDHA: Nine minutes.
239
00:10:19,836 --> 00:10:21,185
[Begoña speaking indistinctly]
240
00:10:21,185 --> 00:10:22,839
NICOLE: Wait,
I'm outta your way.
241
00:10:24,319 --> 00:10:25,755
ALI: Perfect.
242
00:10:25,755 --> 00:10:27,627
NICOLE: Can you shut
that oven for me?
243
00:10:30,455 --> 00:10:33,850
You have five minutes.
Five minutes left.
244
00:10:34,895 --> 00:10:37,593
My God,
I can't stop shaking! Ah!
245
00:10:38,376 --> 00:10:41,641
VICTOIRE: Now,
my biscuit overcook.
246
00:10:41,641 --> 00:10:43,294
It's not good.
247
00:10:43,817 --> 00:10:45,122
How many minutes?
248
00:10:47,777 --> 00:10:49,518
Come on. Come on, buddy.
249
00:10:49,518 --> 00:10:54,784
♪
250
00:10:58,745 --> 00:11:00,660
Twenty seconds.
251
00:11:04,838 --> 00:11:08,755
PADMA: Three, two, one.
Time's up.
252
00:11:08,755 --> 00:11:11,671
Hands up. Utensils down.
253
00:11:19,243 --> 00:11:20,810
Come on up, Victoire.
254
00:11:20,810 --> 00:11:22,725
- Hi. Thank you.
- Thank you.
255
00:11:22,725 --> 00:11:24,205
Uh-oh.
256
00:11:24,205 --> 00:11:26,773
VICTOIRE: So I make
my sablé biscuit
257
00:11:26,773 --> 00:11:28,992
with mascarpone and bacon.
258
00:11:28,992 --> 00:11:30,951
PADMA: I think you need
gluten in this.
259
00:11:30,951 --> 00:11:33,780
Because this
is not holding together.
260
00:11:33,780 --> 00:11:35,520
- Biscuits should snap.
- Okay.
261
00:11:35,520 --> 00:11:38,045
And my sweet biscuit with...
262
00:11:39,394 --> 00:11:40,874
...and coconut oil.
263
00:11:40,874 --> 00:11:42,832
Thank you.
264
00:11:44,747 --> 00:11:46,488
I made a corn-- corn biscuit.
265
00:11:46,488 --> 00:11:50,361
The savory one got
kimchi, tomato and sriracha.
266
00:11:50,361 --> 00:11:54,104
And the sweet one got
chocolate butter and chili.
267
00:12:01,590 --> 00:12:02,765
Thank you.
268
00:12:02,765 --> 00:12:04,158
AMAR: For that sweet one we have
269
00:12:04,158 --> 00:12:05,942
a cacao nib and vanilla biscuit.
270
00:12:05,942 --> 00:12:08,249
The sound of an English biscuit.
271
00:12:09,206 --> 00:12:11,818
Wow, I'm so English now.
[laughs]
272
00:12:11,818 --> 00:12:14,211
And the savory one
is a prosciutto,
273
00:12:14,211 --> 00:12:15,952
parmesan, pine nut biscuit.
274
00:12:15,952 --> 00:12:18,215
- Thank you.
- Thank you.
275
00:12:18,215 --> 00:12:19,434
Tom, come on up.
276
00:12:23,481 --> 00:12:26,180
- PADMA: Ooh, dessert.
- TOM: Yeah, that's right.
277
00:12:26,180 --> 00:12:27,703
We call them
"clouds [indistinct]."
278
00:12:27,703 --> 00:12:29,400
We love to do them,
279
00:12:29,400 --> 00:12:31,272
because I hate dry cookies.
I cannot stand it.
280
00:12:32,839 --> 00:12:35,058
They're supposed
to look exactly the same.
281
00:12:35,058 --> 00:12:36,581
So one is with beetroot puree
282
00:12:36,581 --> 00:12:38,235
and sweet and savory
pickled blueberries.
283
00:12:38,235 --> 00:12:40,063
And the other one
is raspberry puree
284
00:12:40,063 --> 00:12:42,587
and sweet and savory
pickled blueberries.
285
00:12:42,587 --> 00:12:43,980
PAUL: It's a nice cake.
286
00:12:44,589 --> 00:12:46,069
But we asked for a biscuit.
287
00:12:46,069 --> 00:12:47,767
Yeah. You haven't
given us an English biscuit.
288
00:12:47,767 --> 00:12:50,160
- No, I don't like--
- PAUL: You've given us a cake.
289
00:12:50,160 --> 00:12:51,945
- Okay. Cheers.
- PAUL: Thank you.
290
00:12:53,120 --> 00:12:54,469
PADMA: Charbel.
291
00:12:55,078 --> 00:12:56,601
CHARBEL: So, for the savory,
292
00:12:56,601 --> 00:12:59,039
I made a sablé
with parmesan and walnut.
293
00:12:59,039 --> 00:13:01,781
- It does look very pretty.
- CHARBEL: Thank you.
294
00:13:01,781 --> 00:13:04,479
And for the sweet,
I made chocolate chip biscuit
295
00:13:04,479 --> 00:13:06,786
with chocolate mousse
and strawberry.
296
00:13:06,786 --> 00:13:08,309
Do you make a lot of biscuits?
297
00:13:08,309 --> 00:13:11,442
No, it's not, like,
my favorite thing to do,
298
00:13:11,442 --> 00:13:13,836
but we're on Top Chef,
we have to adapt.
299
00:13:13,836 --> 00:13:14,924
PADMA: Exactly.
300
00:13:16,404 --> 00:13:18,101
- What did you make for us, Ali?
- Two kinds of biscuits.
301
00:13:18,101 --> 00:13:19,886
The savory one
is Za'atar biscuits.
302
00:13:19,886 --> 00:13:22,627
And the other one is made
from sablé dough with orange.
303
00:13:22,627 --> 00:13:24,891
My favorite thing to do, dunk.
304
00:13:27,154 --> 00:13:30,287
- Mm. Good crunch.
- Thank you.
305
00:13:30,287 --> 00:13:32,289
SARA: I have made
English biscuit sandwiches,
306
00:13:32,289 --> 00:13:33,900
but they're stuffed with things
307
00:13:33,900 --> 00:13:35,292
you would put on a normal
southern biscuit.
308
00:13:35,292 --> 00:13:36,641
So the savory one is stuffed
309
00:13:36,641 --> 00:13:38,034
with smoked pimento cheese.
310
00:13:38,034 --> 00:13:39,296
And then the other one
is stuffed
311
00:13:39,296 --> 00:13:40,820
with a little bit
of clotted cream
312
00:13:40,820 --> 00:13:42,604
and a Key lime curd.
313
00:13:42,604 --> 00:13:44,519
- PADMA: Good work. Thank you.
- PAUL: Thank you.
314
00:13:44,519 --> 00:13:47,174
- PADMA: Oh, how beautiful.
- PAUL: Lovely.
315
00:13:47,174 --> 00:13:49,176
SYLWIA: We've got
anchovy cookies
316
00:13:49,176 --> 00:13:51,482
with parsley, garlic,
and a shallot.
317
00:13:51,482 --> 00:13:55,138
And the other is rose one
with the Sicilian almonds
318
00:13:55,138 --> 00:13:56,574
and white chocolate.
319
00:13:56,574 --> 00:13:58,576
- Same dough for both?
- PAUL: Exactly.
320
00:13:58,576 --> 00:14:00,100
PADMA: Fancy.
321
00:14:00,100 --> 00:14:01,928
BUDDHA: The savory one
is San Daniele prosciutto
322
00:14:01,928 --> 00:14:03,320
on a black pepper biscuit
323
00:14:03,320 --> 00:14:05,322
with whipped goat cheese
and fresh dill.
324
00:14:05,322 --> 00:14:08,195
And the sweet is by-- scone--
325
00:14:08,195 --> 00:14:09,631
sorry, raspberry whipped cream.
326
00:14:09,631 --> 00:14:11,067
PAUL: An afternoon tea presentation.
327
00:14:11,067 --> 00:14:12,199
Oh, thank you.
328
00:14:12,199 --> 00:14:13,548
LUCIANA: The sweet version
329
00:14:13,548 --> 00:14:14,679
is called sequilhos
330
00:14:14,679 --> 00:14:15,855
is a Brazilian biscuit
331
00:14:15,855 --> 00:14:17,334
with Tonka beans.
332
00:14:17,334 --> 00:14:19,859
The savory one
is called [indistinct],
333
00:14:19,859 --> 00:14:21,686
with a lot of Parmigiano cheese.
334
00:14:21,686 --> 00:14:23,297
Down the side
you have a walnut cream
335
00:14:23,297 --> 00:14:24,602
with crispy porchetta.
336
00:14:24,951 --> 00:14:26,300
It's lots of cheese in this one.
337
00:14:26,300 --> 00:14:27,910
- A lot. Yeah.
- You can tell.
338
00:14:27,910 --> 00:14:29,390
In a good way.
339
00:14:30,478 --> 00:14:32,045
PADMA: Ooh, wow.
340
00:14:35,700 --> 00:14:37,267
Sweet one.
341
00:14:37,267 --> 00:14:39,356
It's like a cheesecake
with lemon and apple.
342
00:14:39,356 --> 00:14:43,012
And the other one is the same
one made with fennel and dill.
343
00:14:43,012 --> 00:14:44,753
- PAUL: It's very fresh.
- Thank you.
344
00:14:44,753 --> 00:14:46,102
- Hi.
- PAUL: Hi.
345
00:14:46,102 --> 00:14:47,843
They look like English biscuits.
346
00:14:48,322 --> 00:14:51,586
NICOLE: On your left
is a cacio e pepe biscuit.
347
00:14:51,586 --> 00:14:54,415
And on your right
is a pistachio and rose biscuit.
348
00:14:54,415 --> 00:14:56,199
There's rose petal
through the dough.
349
00:14:56,199 --> 00:14:58,375
- Mm. Melt in the mouth.
- Thank you.
350
00:14:58,375 --> 00:15:00,769
- PADMA: Thank you very much.
- PAUL: Thank you very much.
351
00:15:01,639 --> 00:15:03,728
Chefs, we had
some beautiful biscuits
352
00:15:03,728 --> 00:15:05,905
and we had some
we weren't so happy with.
353
00:15:06,340 --> 00:15:08,908
PADMA: Who had one of our
least favorite biscuits today?
354
00:15:10,953 --> 00:15:12,389
Victoire.
355
00:15:13,477 --> 00:15:15,740
Your sweet biscuit
was a little bit over baked.
356
00:15:15,740 --> 00:15:18,308
It had a little bit
of a burnt taste to it.
357
00:15:18,700 --> 00:15:20,397
And the savory one...
358
00:15:23,444 --> 00:15:26,229
Gabri,
with the corn-based biscuits,
359
00:15:26,229 --> 00:15:28,579
the middles
were a little bit too soft,
360
00:15:28,579 --> 00:15:30,712
as though it was
a little bit underbaked.
361
00:15:30,712 --> 00:15:34,150
The chocolate sauce
was just a little too sweet.
362
00:15:35,108 --> 00:15:36,936
PADMA: And last--
363
00:15:36,936 --> 00:15:39,721
Tom, because you made a cake.
364
00:15:40,113 --> 00:15:41,375
It wasn't a biscuit.
365
00:15:41,375 --> 00:15:43,072
The brief was very clear.
366
00:15:43,072 --> 00:15:44,769
Even if you don't enjoy baking,
367
00:15:44,769 --> 00:15:46,597
you have to go with the brief.
368
00:15:46,597 --> 00:15:47,947
Let's move on.
369
00:15:48,773 --> 00:15:51,080
- All right, some good news.
- [Paul laughs]
370
00:15:51,080 --> 00:15:53,213
Who had
one of our favorites today?
371
00:15:53,213 --> 00:15:55,432
- Nicole.
- Thank you.
372
00:15:55,432 --> 00:15:59,001
We loved the zingy icing
on your ring biscuit
373
00:15:59,001 --> 00:16:00,568
and the little bit of rose.
374
00:16:00,568 --> 00:16:03,875
The crumble of both your cookies
was really great.
375
00:16:03,875 --> 00:16:04,964
Thank you.
376
00:16:06,400 --> 00:16:09,359
Ali, in your savory,
as soon as it hits your tongue,
377
00:16:09,359 --> 00:16:11,013
the first flavor is Za'atar,
378
00:16:11,013 --> 00:16:12,797
but it didn't overpower
the biscuit.
379
00:16:12,797 --> 00:16:15,365
Both of those cookies
were really crispy
380
00:16:15,365 --> 00:16:17,324
- as they needed to be.
- Thank you.
381
00:16:18,455 --> 00:16:21,067
Luciana, your cheese biscuit,
382
00:16:21,067 --> 00:16:23,808
that brittle,
slightly overcooked cheese
383
00:16:23,808 --> 00:16:26,811
that never tastes burnt,
it just tastes like comfort.
384
00:16:26,811 --> 00:16:28,378
Thank you.
385
00:16:28,378 --> 00:16:30,293
PADMA: Paul,
who won this Quickfire?
386
00:16:30,293 --> 00:16:31,729
The winning chef
that impressed us most
387
00:16:31,729 --> 00:16:34,819
with the perfect
bake, texture, flavor
388
00:16:34,819 --> 00:16:36,734
and appearance is...
389
00:16:41,826 --> 00:16:43,089
- Ali.
- Yes!
390
00:16:43,089 --> 00:16:44,699
- [applause]
- GABRI: Bravo.
391
00:16:46,179 --> 00:16:47,223
ALI: I feel good, man.
392
00:16:47,223 --> 00:16:48,833
I feel good.
393
00:16:48,833 --> 00:16:51,010
I almost lost
and then I won again.
394
00:16:51,401 --> 00:16:54,013
To be honest, guys, I have
no idea how to explain it.
395
00:16:54,013 --> 00:16:55,666
When it comes to Top Chef,
I'm always speechless,
396
00:16:55,666 --> 00:16:57,451
because it--
it means a lot to me.
397
00:16:57,451 --> 00:16:59,018
You just won immunity
398
00:16:59,018 --> 00:17:00,976
in the next
elimination challenge.
399
00:17:00,976 --> 00:17:02,108
First time I win immunity.
[laughs]
400
00:17:02,108 --> 00:17:03,631
- PADMA: Yes.
- Yeah.
401
00:17:03,631 --> 00:17:05,328
I am the silent assassin.
Maybe not so quiet.
402
00:17:05,328 --> 00:17:07,069
You never know. [laughs]
403
00:17:07,069 --> 00:17:10,246
Paul, I wanna thank you so much
for joining us today.
404
00:17:10,246 --> 00:17:11,856
Thank you so much for having me.
405
00:17:11,856 --> 00:17:13,684
And thank all of you.
406
00:17:13,684 --> 00:17:15,599
- Thank you, Chef.
- GABRI: Thank you.
407
00:17:15,599 --> 00:17:17,340
PADMA: We're counting on you
for a sweet call.
408
00:17:17,340 --> 00:17:19,255
- Yes.
- [applause]
409
00:17:19,255 --> 00:17:21,301
All right, Chefs,
what happens next,
410
00:17:21,301 --> 00:17:23,216
doesn't happen very often.
411
00:17:25,044 --> 00:17:28,003
Tonight, you have the night off.
412
00:17:28,003 --> 00:17:30,832
[all laugh]
413
00:17:30,832 --> 00:17:33,313
Tomorrow, in the morning,
414
00:17:33,313 --> 00:17:35,619
you're going to meet me at...
415
00:17:37,752 --> 00:17:40,059
[exclaiming]
416
00:17:40,059 --> 00:17:42,365
...Tottenham Hotspur Stadium.
417
00:17:43,062 --> 00:17:44,585
- Totties.
- Oh, my--
418
00:17:45,890 --> 00:17:48,328
- PADMA: Anyone familiar?
- SYLWIA: Of course.
419
00:17:48,328 --> 00:17:50,721
Get some rest tonight,
because tomorrow
420
00:17:50,721 --> 00:17:52,462
may test your endurance.
421
00:17:52,462 --> 00:17:53,768
Oh, I'm in trouble.
422
00:17:53,768 --> 00:17:55,248
SARA: I'm scared.
423
00:17:55,248 --> 00:17:56,640
You know,
I played soccer in high school,
424
00:17:56,640 --> 00:17:58,729
just so that
I didn't have to go home
425
00:17:58,729 --> 00:18:00,383
right after school.
426
00:18:00,383 --> 00:18:01,950
So I would, like, drive around
and smoke cigarettes
427
00:18:01,950 --> 00:18:03,821
get stoned and then go
to soccer practice.
428
00:18:03,821 --> 00:18:05,214
Don't put that on TV.
429
00:18:06,868 --> 00:18:08,043
I'll see you tomorrow.
430
00:18:08,435 --> 00:18:10,263
- Thank you.
- PADMA: Hey, Buddha.
431
00:18:11,916 --> 00:18:13,657
[all laugh]
432
00:18:14,136 --> 00:18:15,572
AMAR: Stay in the kitchen.
433
00:18:15,572 --> 00:18:21,100
♪
434
00:18:26,540 --> 00:18:28,107
NICOLE: I can't fully
trust Padma
435
00:18:28,107 --> 00:18:29,369
saying we have the night off.
436
00:18:29,369 --> 00:18:30,848
- Cheers.
- Delightful. [laughs]
437
00:18:30,848 --> 00:18:32,154
There's no way.
438
00:18:32,154 --> 00:18:33,764
AMAR: I never had a night off
439
00:18:33,764 --> 00:18:35,505
like this on my season
of Top Chef, never.
440
00:18:35,505 --> 00:18:38,508
Chef Amar, can you sing for us?
441
00:18:38,508 --> 00:18:40,119
- Sing?
- VICTOIRE: Yes.
442
00:18:40,119 --> 00:18:42,077
That's why I'm in the kitchen.
443
00:18:42,077 --> 00:18:43,731
- [laughs]
- That's why I cook.
444
00:18:43,731 --> 00:18:45,515
[laughs]
445
00:18:45,515 --> 00:18:47,517
SARA: This was not
my first profession.
446
00:18:47,517 --> 00:18:49,606
I have a degree in statistics
and in psychology.
447
00:18:49,606 --> 00:18:51,652
- Nice.
- And I hated my job.
448
00:18:51,652 --> 00:18:53,262
So I went back
to culinary school.
449
00:18:53,654 --> 00:18:56,657
I honestly start first
as a hairdresser.
450
00:18:56,657 --> 00:18:57,919
Oh, really?
451
00:18:57,919 --> 00:19:01,923
Oh, I need to cut
my hair tomorrow, please.
452
00:19:02,706 --> 00:19:04,230
You've probably been cooking
453
00:19:04,230 --> 00:19:06,188
the least amount of time
of any of us.
454
00:19:06,188 --> 00:19:07,581
At 16, I start cooking.
455
00:19:07,581 --> 00:19:09,887
I told my dad,
"Stop wasting your money
456
00:19:09,887 --> 00:19:12,934
at school and everything,
I need to be a chef."
457
00:19:13,326 --> 00:19:15,284
I start working when I was 13.
458
00:19:15,284 --> 00:19:16,807
I was like, "Okay, let's do it."
459
00:19:16,807 --> 00:19:18,418
And then I came
into the kitchen.
460
00:19:18,418 --> 00:19:21,116
It's not been easy to be a chef.
461
00:19:21,464 --> 00:19:23,466
My baby born on Saturday
462
00:19:23,466 --> 00:19:25,033
and I was working
next Wednesday,
463
00:19:25,033 --> 00:19:26,730
but I'm really lucky.
464
00:19:26,730 --> 00:19:29,298
I have my family
is my-- my mother...
465
00:19:30,169 --> 00:19:31,692
[laughs]
466
00:19:32,040 --> 00:19:34,564
I live with my mother,
my son and my ex-boyfriend
467
00:19:34,564 --> 00:19:36,305
who is the father of my son.
468
00:19:36,305 --> 00:19:38,133
Everybody thinks it's strange,
469
00:19:38,133 --> 00:19:40,918
but I prefer to live
with somebody that I love.
470
00:19:40,918 --> 00:19:45,009
Taking care of my son
and making my life nice.
471
00:19:45,009 --> 00:19:46,272
I really miss them now.
472
00:19:47,142 --> 00:19:48,752
DALE: What about you, darling?
473
00:19:49,231 --> 00:19:51,668
When I leave my country
474
00:19:51,668 --> 00:19:54,671
after the second war,
because we had two wars,
475
00:19:54,671 --> 00:19:57,935
my uncle said,
"I want you to go to Italy
476
00:19:57,935 --> 00:19:59,502
to be a cook.
477
00:19:59,502 --> 00:20:01,548
Because when you--
you were in Congo,
478
00:20:01,548 --> 00:20:03,245
you always were in the kitchen."
479
00:20:03,245 --> 00:20:05,247
I was 20 years old.
480
00:20:05,247 --> 00:20:08,337
For my first day
in my culinary school
481
00:20:08,337 --> 00:20:12,341
in north of Italy,
all of the student
482
00:20:12,341 --> 00:20:15,605
look at me, like,
"Oh, my God, you are Black."
483
00:20:17,868 --> 00:20:20,306
For me,
was very traumatic, you know?
484
00:20:22,569 --> 00:20:25,049
It's always. Every day.
485
00:20:25,049 --> 00:20:28,488
After Top Chef,
some peoples write me,
486
00:20:28,488 --> 00:20:30,707
- "You are our..."
- Inspiration.
487
00:20:30,707 --> 00:20:32,796
"...Inspiration."
For me it's whole.
488
00:20:33,406 --> 00:20:35,059
It is the best.
489
00:20:35,059 --> 00:20:36,235
It worth for me.
490
00:20:36,235 --> 00:20:37,758
[speaking Italian]
491
00:20:37,758 --> 00:20:40,108
- Never give up.
- VICTOIRE: Never give up.
492
00:20:40,108 --> 00:20:42,066
Crazy to think
that you just said all that
493
00:20:42,066 --> 00:20:44,286
in a language that you
just learned four months ago.
494
00:20:44,286 --> 00:20:46,027
You're an inspiration to me.
495
00:20:46,027 --> 00:20:47,898
I'm so proud.
496
00:20:47,898 --> 00:20:51,380
I'm a voice of many,
many women from Congo.
497
00:20:51,380 --> 00:20:53,469
Never give up. It's true.
498
00:20:53,469 --> 00:20:56,037
It's amazing
and it's so impressive
499
00:20:56,037 --> 00:20:57,734
that we're here today...
500
00:20:58,387 --> 00:20:59,649
and cheers for that.
501
00:21:00,041 --> 00:21:02,783
- ALL: Cheers.
- BUDDHA: Cheers for everyone.
502
00:21:10,094 --> 00:21:14,708
♪
503
00:21:16,840 --> 00:21:18,668
- I don't know.
- AMAR: We are clueless.
504
00:21:18,668 --> 00:21:20,627
Could be in the stadium,
could be in the bathroom,
505
00:21:20,627 --> 00:21:22,063
could be anywhere we're cooking.
506
00:21:22,063 --> 00:21:23,934
[laughs]
507
00:21:23,934 --> 00:21:26,154
ALI: You know what's nice
about big stadiums?
508
00:21:26,154 --> 00:21:28,809
Once you enter it, you feel
that there is energy inside.
509
00:21:28,809 --> 00:21:30,637
I loved soccer
since I was a child.
510
00:21:31,028 --> 00:21:32,813
My dad used to be
a football player.
511
00:21:32,813 --> 00:21:35,032
He was the captain
of the football club in Jordan.
512
00:21:35,032 --> 00:21:38,079
And playing soccer sometimes
you are two goals behind
513
00:21:38,079 --> 00:21:39,733
and eventually
you're scoring a hat trick
514
00:21:39,733 --> 00:21:41,038
and now you're winning.
515
00:21:41,038 --> 00:21:42,344
And that's exactly
what's happening
516
00:21:42,344 --> 00:21:43,824
with me here in Top Chef.
517
00:21:43,824 --> 00:21:46,609
And I always had
that competitive spirit in me.
518
00:21:47,654 --> 00:21:50,700
SARA: Look at-- look at that.
519
00:21:51,310 --> 00:21:52,833
Oh, my God.
520
00:21:52,833 --> 00:21:57,881
♪
521
00:22:10,416 --> 00:22:11,895
ALI: Whoa!
522
00:22:12,896 --> 00:22:14,245
- PADMA: Ta-da.
- SYLWIA: Wow.
523
00:22:14,245 --> 00:22:15,334
CHARBEL: Holy-moly!
524
00:22:15,334 --> 00:22:17,031
[crosstalk]
525
00:22:17,031 --> 00:22:18,554
This is really cool.
526
00:22:18,554 --> 00:22:20,991
I feel like
I'm some kind of athlete.
527
00:22:23,429 --> 00:22:24,778
No.
528
00:22:24,778 --> 00:22:26,693
- ALI: Yes.
- [laughter]
529
00:22:26,693 --> 00:22:28,608
PADMA: Good morning, Chefs.
530
00:22:28,608 --> 00:22:30,827
Welcome to
Tottenham Hotspur Stadium.
531
00:22:30,827 --> 00:22:33,221
We are standing in the largest
532
00:22:33,221 --> 00:22:35,441
club football stadium in London.
533
00:22:35,441 --> 00:22:36,964
This stadium is home
534
00:22:36,964 --> 00:22:39,053
to one of the Premier League's
best clubs,
535
00:22:39,053 --> 00:22:40,141
the Spurs.
536
00:22:40,750 --> 00:22:42,839
For your elimination challenge,
537
00:22:42,839 --> 00:22:45,886
you'll compete
as four teams of three...
538
00:22:47,583 --> 00:22:50,978
in three rounds
of 45-minute matches.
539
00:22:50,978 --> 00:22:52,109
[Nicole exclaims]
540
00:22:52,545 --> 00:22:53,981
45 minutes with three people
541
00:22:53,981 --> 00:22:55,548
that have three different ideas
542
00:22:55,548 --> 00:22:57,201
is a challenge in itself.
543
00:22:57,201 --> 00:22:59,508
Put yourselves
in four teams of three.
544
00:22:59,508 --> 00:23:01,684
You can partner up
with any two people.
545
00:23:01,684 --> 00:23:03,817
[speaking foreign language]
546
00:23:03,817 --> 00:23:06,559
Begoña and I,
we were in the top last week
547
00:23:06,559 --> 00:23:10,127
and Luciana is my girl,
so, come on.
548
00:23:10,127 --> 00:23:11,694
- Charbel, you're with us?
- Come on.
549
00:23:11,694 --> 00:23:13,000
- CHARBEL: Sure. Sorry.
- Yeah.
550
00:23:13,000 --> 00:23:14,828
I'm trying to run away from Ali
551
00:23:14,828 --> 00:23:17,178
and I look at Sara and Sylwia
and I'm like, "Love you.
552
00:23:17,178 --> 00:23:18,788
I missed you.
Where have you been?"
553
00:23:18,788 --> 00:23:20,616
That's how
I'm left behind like that.
554
00:23:20,616 --> 00:23:22,183
Oh, right, you have immunity.
555
00:23:22,183 --> 00:23:24,011
- VICTOIRE: Wanna work together?
- Sure.
556
00:23:24,011 --> 00:23:25,839
- Shall we?
- BUDDHA: Yeah. Who we got?
557
00:23:25,839 --> 00:23:27,493
Nobody wants to
team up with me. [laughs]
558
00:23:27,493 --> 00:23:28,885
I actually didn't want
Ali on the team,
559
00:23:28,885 --> 00:23:30,583
even though I do like him.
560
00:23:30,583 --> 00:23:32,106
Should we go with Ali?
561
00:23:32,106 --> 00:23:33,760
Yeah, I guess
we can go with Ali.
562
00:23:33,760 --> 00:23:35,326
He's got immunity
and it's gonna suck
563
00:23:35,326 --> 00:23:37,111
if we end up on the bottom.
564
00:23:38,025 --> 00:23:39,635
Okay,
this is how it works.
565
00:23:39,635 --> 00:23:42,029
We're gonna use
the league system
566
00:23:42,029 --> 00:23:43,596
of relegation.
567
00:23:43,596 --> 00:23:45,075
Round one,
568
00:23:45,075 --> 00:23:47,600
there'll be two
head-to-head matches.
569
00:23:47,600 --> 00:23:50,211
Each team must make one dish
570
00:23:50,211 --> 00:23:53,127
featuring a beloved
UK ingredient.
571
00:23:53,127 --> 00:23:56,217
If your team wins,
you'll be safe from elimination.
572
00:23:56,217 --> 00:23:57,958
If your team loses,
573
00:23:57,958 --> 00:23:59,916
you must compete
in the next round.
574
00:23:59,916 --> 00:24:03,746
In round two, the two teams
that lost the first matches
575
00:24:03,746 --> 00:24:05,444
will compete head to head,
576
00:24:05,444 --> 00:24:07,271
featuring another
British favorite.
577
00:24:07,271 --> 00:24:10,623
The team that wins this round,
also free from elimination.
578
00:24:10,623 --> 00:24:13,495
While the losing team
will move on
579
00:24:13,495 --> 00:24:15,062
to the third and final round.
580
00:24:15,062 --> 00:24:17,630
The three chefs from that team
581
00:24:17,630 --> 00:24:20,023
will cook off
against each other.
582
00:24:20,894 --> 00:24:22,504
The team you just chose
583
00:24:22,504 --> 00:24:25,464
may ultimately be
your competition.
584
00:24:25,986 --> 00:24:28,118
The chef
with the least favorite dish
585
00:24:28,118 --> 00:24:30,643
from the third round,
will be going home.
586
00:24:31,470 --> 00:24:33,689
If it's us, me, Begoña and Gabri
587
00:24:33,689 --> 00:24:35,517
compete against each other,
588
00:24:35,517 --> 00:24:38,302
if I knew that, I would never
stay on the team with them.
589
00:24:38,302 --> 00:24:39,390
[laughs]
590
00:24:39,390 --> 00:24:41,218
Helping me judge today
591
00:24:41,218 --> 00:24:44,004
will be Top Chef Mexico's judge,
Aquiles Chávez,
592
00:24:44,004 --> 00:24:47,703
and Tottenham's Ambassador,
Ledley King.
593
00:24:48,399 --> 00:24:49,836
Are you guys ready to find out
594
00:24:49,836 --> 00:24:51,751
what you'll be
working with in round one?
595
00:24:51,751 --> 00:24:53,448
- Yes.
- Yes.
596
00:24:53,883 --> 00:24:56,277
Please send us one
representative from each team.
597
00:24:57,278 --> 00:24:58,758
Okay.
598
00:25:00,934 --> 00:25:03,371
It's a very nice mild cheese.
599
00:25:03,371 --> 00:25:05,155
- NICOLE: Stilton.
- PADMA: Stilton, of course,
600
00:25:05,155 --> 00:25:07,593
is a blue cheese
and is not mild. [laughs]
601
00:25:07,984 --> 00:25:10,552
So, Luciana,
your team drew Stilton.
602
00:25:10,552 --> 00:25:12,075
As did yours, Nicole.
603
00:25:12,511 --> 00:25:15,862
So, first, your teams
will be competing head-to-head,
604
00:25:15,862 --> 00:25:19,082
making a dish,
featuring Stilton cheese.
605
00:25:19,082 --> 00:25:22,042
Then Buddha's team
and Charbel's team
606
00:25:22,042 --> 00:25:25,175
will be making one dish,
featuring Wensleydale.
607
00:25:25,741 --> 00:25:27,830
All right, Chefs. Follow me.
608
00:25:28,265 --> 00:25:29,571
Come this way.
609
00:25:29,571 --> 00:25:34,881
♪
610
00:25:35,621 --> 00:25:36,839
LUCIANA: Wow.
611
00:25:41,278 --> 00:25:44,630
PADMA: All right, Chefs,
please take your stations.
612
00:25:45,631 --> 00:25:47,415
Teams with Stilton,
613
00:25:47,415 --> 00:25:49,199
your 45 minutes
614
00:25:49,199 --> 00:25:51,332
- start now.
- [whistle blows]
615
00:25:52,507 --> 00:25:54,596
NICOLE: Let's see what proteins
and stuff are in here.
616
00:25:55,118 --> 00:25:57,033
We can take some yucca.
617
00:25:57,033 --> 00:25:59,035
- LUCIANA: Yeah. Cassava.
- AMAR: Do you have any garlic?
618
00:25:59,035 --> 00:26:01,734
- VICTOIRE: It's here.
- We start grabbing things
619
00:26:01,734 --> 00:26:03,300
that go with Stilton.
620
00:26:03,300 --> 00:26:05,389
- Stone fruits, figs.
- AMAR: We could do pears.
621
00:26:05,389 --> 00:26:07,087
We got plums, too.
622
00:26:07,087 --> 00:26:10,133
The goal is to beat
Gabri, Luciana, Begoña.
623
00:26:10,133 --> 00:26:12,266
I don't wanna
do this again today.
624
00:26:12,266 --> 00:26:13,484
[chuckles]
625
00:26:13,963 --> 00:26:15,356
We're gonna do, like, a...
626
00:26:17,793 --> 00:26:19,316
LUCIANA: Have you used
a Stilton before?
627
00:26:19,316 --> 00:26:21,797
I love a Stilton.
One of my favorites, yeah.
628
00:26:21,797 --> 00:26:24,147
PADMA: Have you cooked
a lot with Stilton?
629
00:26:24,147 --> 00:26:26,889
Yes, I love it, the more
stronger for me is much better.
630
00:26:26,889 --> 00:26:28,674
But it could
easily overpower a dish,
631
00:26:28,674 --> 00:26:31,459
if you don't use it
in balance, right?
632
00:26:31,459 --> 00:26:33,330
- AMAR: I'm gonna sear the duck.
- NICOLE: Yeah.
633
00:26:33,330 --> 00:26:35,550
I think we should make it
as much as we can
634
00:26:35,550 --> 00:26:37,465
[indistinct] that's what
they're gonna focus on.
635
00:26:37,465 --> 00:26:39,336
NICOLE: She's
Mrs. Michelin, right?
636
00:26:39,336 --> 00:26:41,077
- Make your espuma.
- VICTOIRE: With blue cheese?
637
00:26:41,077 --> 00:26:42,644
- Yeah.
- Okay.
638
00:26:42,644 --> 00:26:44,341
PADMA: How long did you play?
639
00:26:44,341 --> 00:26:46,648
I started at the football club
when I was 14 years old.
640
00:26:46,648 --> 00:26:48,650
So I've actually
been here over 27 years.
641
00:26:48,650 --> 00:26:50,304
First professional game
was at 18.
642
00:26:50,304 --> 00:26:52,915
- CHEF TOM: Really?
- Retired at 31 due to injuries.
643
00:26:52,915 --> 00:26:54,656
And I've been
a club ambassador ever since.
644
00:26:54,656 --> 00:26:57,050
And yeah,
I'm really enjoying my new role.
645
00:26:57,050 --> 00:26:59,052
- Can I do the pickled pears?
- BEGOÑA: Do pears.
646
00:26:59,052 --> 00:27:00,662
- I do the foam.
- All right.
647
00:27:00,662 --> 00:27:02,795
- You do the eggs.
- Begoña is taking the lead.
648
00:27:02,795 --> 00:27:04,666
She's a really good team leader.
649
00:27:04,666 --> 00:27:06,842
- BEGOÑA: I need poached egg.
- Yeah. Yes, yes, yes.
650
00:27:06,842 --> 00:27:10,193
I am following her
with blind eyes, you know?
651
00:27:10,193 --> 00:27:11,673
LUCIANA: Do you like
football, Gabri?
652
00:27:11,673 --> 00:27:12,892
Actually, I don't like football,
653
00:27:12,892 --> 00:27:14,502
but I do like the players.
654
00:27:14,502 --> 00:27:16,199
[laughs]
655
00:27:18,941 --> 00:27:21,683
PADMA: The Wensleydale
match starts...
656
00:27:21,683 --> 00:27:23,250
[whistle blows]
657
00:27:25,469 --> 00:27:27,210
- ALI: Yeah.
- DALE: Mushrooms it is.
658
00:27:28,864 --> 00:27:30,213
ALI: Garlic, some bacon.
659
00:27:30,866 --> 00:27:32,128
SYLWIA: Let's do it, guys.
660
00:27:32,128 --> 00:27:34,435
We will do a cauliflower steak.
661
00:27:39,875 --> 00:27:41,616
CHARBEL: Guys, please,
We have to focus
662
00:27:41,616 --> 00:27:43,183
on a really good sauce.
663
00:27:43,183 --> 00:27:44,706
There is opportunity
to knock out, like,
664
00:27:44,706 --> 00:27:46,273
someone like Buddha and Tom,
665
00:27:46,273 --> 00:27:47,578
they're really
tough competitors.
666
00:27:47,578 --> 00:27:48,841
I love those guys,
667
00:27:48,841 --> 00:27:50,016
but it's a competition, right?
668
00:27:50,016 --> 00:27:51,539
So it's not gonna be me.
669
00:27:51,539 --> 00:27:53,236
Okay. What do we do?
670
00:27:53,236 --> 00:27:55,195
Wood roasted with onion,
cheese sauce,
671
00:27:55,195 --> 00:27:56,892
pickled [indistinct] mushrooms.
672
00:27:56,892 --> 00:27:58,720
When you're rushing to cook,
673
00:27:58,720 --> 00:27:59,939
is it easy to make mistakes?
674
00:27:59,939 --> 00:28:01,549
Yes, it is.
675
00:28:01,549 --> 00:28:03,420
And I think that's why
you saw the Yellow Team
676
00:28:03,420 --> 00:28:05,292
take a second
to all talk to each other.
677
00:28:05,292 --> 00:28:07,686
- What about the potato?
- What do you reckon?
678
00:28:07,686 --> 00:28:09,035
BUDDHA: Yeah.
679
00:28:09,035 --> 00:28:11,080
Classic combination,
onion and cheese.
680
00:28:11,080 --> 00:28:12,821
The sweetness and the sharpness
681
00:28:12,821 --> 00:28:14,562
and the salinity
really works together.
682
00:28:14,562 --> 00:28:17,260
We also need to get on
our cheese sauce as well.
683
00:28:26,269 --> 00:28:28,054
For me, it's like a baby food.
684
00:28:28,054 --> 00:28:31,100
It's too runny.
It needs something bite.
685
00:28:31,579 --> 00:28:34,582
The texture with the egg yolk...
686
00:28:34,582 --> 00:28:36,105
...gonna be too soft.
687
00:28:36,105 --> 00:28:38,064
So we put some small bacon
on the bottom side?
688
00:28:38,064 --> 00:28:39,587
GABRI: Yeah,
the bacon will be great.
689
00:28:39,587 --> 00:28:41,894
LUCIANA: It is, yeah.
20 minutes, you guys.
690
00:28:41,894 --> 00:28:44,548
We got a lot of blue cheese.
Do you think we need anymore?
691
00:28:44,548 --> 00:28:46,550
AMAR: I mean, we got
the blue cheese in the sauce,
692
00:28:46,550 --> 00:28:49,510
we got the foam and we have
all the fruit to tie together.
693
00:28:50,206 --> 00:28:52,731
NICOLE: Victoire, we just need
a rough chop, I think.
694
00:28:53,209 --> 00:28:55,211
In the past, in team challenges,
695
00:28:55,211 --> 00:28:58,040
I've been too known
to be quite aggressive.
696
00:28:58,040 --> 00:28:59,694
Wait for me.
697
00:28:59,694 --> 00:29:01,609
We're going at the same time
like military style.
698
00:29:01,609 --> 00:29:03,524
Where's the----ing tea?
You got me a little bit.
699
00:29:03,524 --> 00:29:05,613
You know,
I'm not like that anymore.
700
00:29:05,613 --> 00:29:07,093
I've kind of matured.
701
00:29:07,093 --> 00:29:09,965
So do we want onion jam
sliced or chopped?
702
00:29:09,965 --> 00:29:11,575
You want. You want. You want.
703
00:29:11,575 --> 00:29:13,099
Kinda.
704
00:29:13,099 --> 00:29:15,101
No, no, this--
this for the-- caramelized.
705
00:29:15,101 --> 00:29:16,624
And for the other--
706
00:29:16,624 --> 00:29:19,148
I think he wanted petals,
you know, like, a wedge.
707
00:29:19,148 --> 00:29:21,629
VICTOIRE: Go ahead, Nicole.
708
00:29:21,629 --> 00:29:24,153
Let me do for my way.
709
00:29:24,153 --> 00:29:27,548
[laughs] Oh, my God.
710
00:29:27,548 --> 00:29:31,639
♪
711
00:29:31,639 --> 00:29:34,468
This sweet, okay,
so acidity, acidity, acidity.
712
00:29:35,512 --> 00:29:36,731
Salty. Salty.
713
00:29:37,471 --> 00:29:39,342
AQUILES: Who is the chef
who has the immunity?
714
00:29:39,342 --> 00:29:40,996
PADMA: Ali.
715
00:29:40,996 --> 00:29:43,825
So if they lose,
it's a head-to-head race.
716
00:29:43,825 --> 00:29:45,827
ALI: Buddha, give a try.
717
00:29:49,526 --> 00:29:51,833
- More cheese?
- Yeah. More cheese.
718
00:29:51,833 --> 00:29:53,443
It's good, though.
719
00:29:54,357 --> 00:29:56,272
This is traditional
English sauce,
720
00:29:56,272 --> 00:29:59,014
made with Stilton cheese.
721
00:30:01,364 --> 00:30:03,236
- Try.
- It's really thick.
722
00:30:03,236 --> 00:30:04,846
The sauce is so important,
723
00:30:04,846 --> 00:30:07,370
because it is going to
coat everything.
724
00:30:07,370 --> 00:30:09,764
- I don't love it.
- No?
725
00:30:09,764 --> 00:30:11,592
No. It's under-seasoned.
726
00:30:11,592 --> 00:30:13,463
If it's under-seasoned
727
00:30:13,463 --> 00:30:16,727
then the entire dish
will become under-seasoned.
728
00:30:16,727 --> 00:30:18,512
SYLWIA: I was thinking
about the sriracha.
729
00:30:18,512 --> 00:30:19,992
No.
730
00:30:21,471 --> 00:30:23,691
SARA: No,
this is an English dish.
731
00:30:23,691 --> 00:30:25,214
CHARBEL: No, no, no, no.
732
00:30:26,128 --> 00:30:30,045
♪
733
00:30:32,134 --> 00:30:34,267
VICTOIRE: We have
14 minutes now.
734
00:30:34,267 --> 00:30:36,095
- I don't love it.
- SYLWIA: No?
735
00:30:36,095 --> 00:30:37,618
It's under-seasoned.
736
00:30:39,707 --> 00:30:41,752
- It need more cheese.
- More cheese? Okay.
737
00:30:41,752 --> 00:30:44,233
I'm like calm down.
There's a challenge.
738
00:30:44,233 --> 00:30:45,756
It's cheese. We got it.
739
00:30:45,756 --> 00:30:48,934
This side only piece now.
See if it's gonna break.
740
00:30:49,499 --> 00:30:50,936
Here. Put it.
741
00:30:52,024 --> 00:30:53,764
PADMA:
I like the idea of cauliflower.
742
00:30:53,764 --> 00:30:55,766
It's easy way
to go with that cheese.
743
00:30:55,766 --> 00:30:57,768
BUDDHA: It's kinda nice
that we didn't get cauliflower.
744
00:30:57,768 --> 00:31:00,075
- It's a bit too obvious.
- Cheese sauce is ready.
745
00:31:00,075 --> 00:31:02,034
- [indistinct] is ready.
- Perfect.
746
00:31:02,034 --> 00:31:05,602
I'm gonna do a bed of Stilton
and in the middle put the egg.
747
00:31:05,602 --> 00:31:07,126
- Okay.
- That's okay for me.
748
00:31:07,126 --> 00:31:09,041
Six minutes and 40 seconds.
749
00:31:09,041 --> 00:31:10,956
PADMA: The Green Team's
already plating.
750
00:31:10,956 --> 00:31:12,958
I hope it's cold ingredients.
751
00:31:12,958 --> 00:31:14,960
GABRI: Don't you think
it's a little too much cheese?
752
00:31:14,960 --> 00:31:17,614
LUCIANA: No, because there is
not a lot of things going on.
753
00:31:17,614 --> 00:31:19,268
- Try this.
- BEGOÑA: Okay.
754
00:31:19,268 --> 00:31:21,531
- [laughs] Just like that.
- LUCIANA: Yeah.
755
00:31:22,532 --> 00:31:24,926
- [sneezes]
- Bless you.
756
00:31:24,926 --> 00:31:26,885
NICOLE: Walnuts pair really well
757
00:31:26,885 --> 00:31:29,104
with stone fruit
and blue cheese.
758
00:31:29,104 --> 00:31:31,672
- No good for this--
- NICOLE: No good?
759
00:31:31,672 --> 00:31:34,544
No, no, no, no.
Not come. I'm so allergic.
760
00:31:34,544 --> 00:31:36,329
NICOLE: Oh, sh--,
I won't touch you.
761
00:31:40,333 --> 00:31:42,335
- [Victoire sneezes]
- AMAR: You okay?
762
00:31:42,335 --> 00:31:45,425
- Oh, the nuts?
- Yes, I [indistinct].
763
00:31:46,426 --> 00:31:48,297
- Oh, my God. Are you okay?
- [Victoire sneezes]
764
00:31:48,297 --> 00:31:50,778
90 seconds, Stilton Teams.
765
00:31:50,778 --> 00:31:52,649
- VICTOIRE: It's beautiful.
- Oh, my God.
766
00:31:52,649 --> 00:31:54,521
You're losing your voice.
This is not good.
767
00:31:54,521 --> 00:31:57,306
Victoire is definitely having
a severe allergy attack.
768
00:31:57,306 --> 00:31:59,265
I-- I'm really worried.
769
00:31:59,265 --> 00:32:03,138
I say to myself, "Finish
your dish and you can die."
770
00:32:03,138 --> 00:32:05,097
- [Victoire sneezes]
- More espuma.
771
00:32:05,097 --> 00:32:07,534
- Where's the espuma?
- No, no, no.
772
00:32:08,100 --> 00:32:10,406
- [whistle blows]
- Time's up. Hands up.
773
00:32:15,716 --> 00:32:19,459
Stilton Teams,
please bring up your dishes.
774
00:32:20,199 --> 00:32:21,940
Thank you.
775
00:32:21,940 --> 00:32:24,768
Amar, do you want us to pour
this directly over everything?
776
00:32:24,768 --> 00:32:26,857
- AMAR: Yes.
- PADMA: Where's Victoire?
777
00:32:26,857 --> 00:32:28,294
She's having a little bit of
778
00:32:28,294 --> 00:32:29,991
an allergic reaction
to the walnut.
779
00:32:29,991 --> 00:32:32,037
- Is she okay?
- Yeah.
780
00:32:37,042 --> 00:32:38,478
Okay.
781
00:32:40,045 --> 00:32:41,916
Why don't you tell us
what you made.
782
00:32:41,916 --> 00:32:43,265
We made a roasted duck breast.
783
00:32:43,265 --> 00:32:44,745
We roasted a bunch of fruits.
784
00:32:44,745 --> 00:32:46,965
And we made a jus
with Stilton butter,
785
00:32:46,965 --> 00:32:50,011
walnut crumble and blue cheese
espuma on top as well.
786
00:32:50,011 --> 00:32:52,013
How was it to work together?
787
00:32:52,013 --> 00:32:54,885
It was actually-- at first
it was kind of rough, you know,
788
00:32:54,885 --> 00:32:57,279
'cause it's hard to understand
Victoire but it was fun.
789
00:32:57,279 --> 00:32:58,933
- Yes.
- PADMA: Green Team.
790
00:32:58,933 --> 00:33:00,761
It's poached egg with pear
791
00:33:00,761 --> 00:33:03,633
and balsamic vinegar
and Stilton espuma.
792
00:33:03,633 --> 00:33:06,419
And the crumble
of textures underneath.
793
00:33:07,159 --> 00:33:09,030
Okay, judges,
are we ready to vote?
794
00:33:09,030 --> 00:33:10,684
- Yes.
- Yes?
795
00:33:10,684 --> 00:33:13,208
On my word,
you're going to hold up
796
00:33:13,208 --> 00:33:15,297
the color of the flag
797
00:33:15,297 --> 00:33:17,386
for your favorite dish.
798
00:33:24,176 --> 00:33:26,743
Wow, that's unanimous. Congratulations.
799
00:33:26,743 --> 00:33:29,311
- Thank you, Chef.
- You are free from elimination.
800
00:33:29,311 --> 00:33:30,834
[Amar grunts]
801
00:33:30,834 --> 00:33:33,054
First of all,
love them both very much.
802
00:33:33,054 --> 00:33:34,664
I just felt that the Maroon Team
803
00:33:34,664 --> 00:33:36,362
had a little bit more
variation in the dish
804
00:33:36,362 --> 00:33:38,407
and that's what done it
for me really.
805
00:33:38,407 --> 00:33:40,366
It's a very complicated plate.
That was great.
806
00:33:40,366 --> 00:33:41,932
- Thank you, Chef.
- Thank you.
807
00:33:41,932 --> 00:33:44,413
Green Team, the flavors
got a little muddled.
808
00:33:44,413 --> 00:33:47,895
The egg yolk coated
the Stilton and the espuma.
809
00:33:47,895 --> 00:33:50,767
You didn't get
that punchiness that I wanted.
810
00:33:51,899 --> 00:33:53,205
There's a ton of flavor,
811
00:33:53,205 --> 00:33:54,641
but the egg yolk with the espuma
812
00:33:54,641 --> 00:33:56,251
doesn't seem
to work really well.
813
00:33:56,251 --> 00:33:57,774
It's just--
it's all the same texture.
814
00:33:57,774 --> 00:33:59,994
Really, I'm not a fan of it
at all, sorry.
815
00:34:00,473 --> 00:34:02,127
- Maroon Team, you're safe.
- Thank you.
816
00:34:02,127 --> 00:34:03,563
You can tell Victoire.
817
00:34:03,563 --> 00:34:05,521
Green Team, we'll see you later.
818
00:34:05,521 --> 00:34:07,262
GABRI: Yes. Thank you.
819
00:34:09,221 --> 00:34:10,657
STAFF MEMBER: You guys won.
820
00:34:13,051 --> 00:34:15,183
- Fantastic.
- I can go back?
821
00:34:15,183 --> 00:34:18,273
No, no way. No, no.
822
00:34:23,322 --> 00:34:25,106
This is actually good.
It didn't break.
823
00:34:25,106 --> 00:34:26,760
SARA: Yeah.
824
00:34:26,760 --> 00:34:29,067
- Hey, that sauce?
- Yeah, I think this is good.
825
00:34:29,067 --> 00:34:30,459
SYLWIA: [indistinct] sauce.
826
00:34:30,459 --> 00:34:32,461
Yes. [laughs]
827
00:34:32,461 --> 00:34:34,289
BUDDHA: Four minutes.
828
00:34:34,289 --> 00:34:36,378
SYLWIA: Oh, sorry. Just...
829
00:34:38,337 --> 00:34:39,773
Should we add
bigger chili or something?
830
00:34:39,773 --> 00:34:41,557
I did.
We can add a little bit more.
831
00:34:41,557 --> 00:34:43,559
Maybe cut 'em in half
so they're not so full on.
832
00:34:43,559 --> 00:34:45,387
I think it's good.
Only a little bit of salt.
833
00:34:45,387 --> 00:34:47,128
- A little bit more salt?
- CHARBEL: Yeah.
834
00:34:47,128 --> 00:34:48,825
This is, like, a dish of cheese.
835
00:34:48,825 --> 00:34:51,132
We are using cheese
in, like, a one bazillion ways.
836
00:34:51,132 --> 00:34:53,830
We've got it in the puree, in
the sauce, little cheese crisp.
837
00:34:53,830 --> 00:34:55,789
Stand 'em so they don't get
soggy, you know.
838
00:34:55,789 --> 00:34:57,660
It's everywhere.
839
00:34:57,660 --> 00:34:59,619
You're gonna be constipated
is what they're gonna do.
840
00:34:59,619 --> 00:35:01,621
You have one minute left.
841
00:35:02,752 --> 00:35:04,189
BUDDHA: Is there enough salt
in there, guys?
842
00:35:04,189 --> 00:35:06,495
Yeah. It's actually a nice dish.
843
00:35:07,105 --> 00:35:09,194
Definitely enough cheese on it.
844
00:35:09,890 --> 00:35:11,326
SYLWIA: Give me that.
Give me that.
845
00:35:11,326 --> 00:35:13,067
Pepper.
846
00:35:13,067 --> 00:35:14,590
We're good. Banging.
847
00:35:14,590 --> 00:35:16,636
- [whistle blows]
- Time's up.
848
00:35:17,724 --> 00:35:19,552
Please bring up your dishes.
849
00:35:19,552 --> 00:35:21,684
Thank you. That's pretty.
850
00:35:21,684 --> 00:35:24,296
Yellow Team,
please tell us what you made.
851
00:35:24,296 --> 00:35:26,428
So we got a whole braised onion,
852
00:35:26,428 --> 00:35:28,474
served with cheese puree sauce,
853
00:35:28,474 --> 00:35:30,650
with pickled grapes
and pickled chilis.
854
00:35:30,650 --> 00:35:33,957
Was this your first time
working with Wensleydale?
855
00:35:33,957 --> 00:35:35,785
- ALL: Yeah.
- Very nice cheese.
856
00:35:35,785 --> 00:35:38,005
- Yeah. Not the last time.
- Purple Team.
857
00:35:38,005 --> 00:35:40,442
So we have
a cauliflower Welsh rarebit,
858
00:35:40,442 --> 00:35:42,183
a stout and cheese sauce,
859
00:35:42,183 --> 00:35:43,924
caramelized shallot
and cheese puree.
860
00:35:43,924 --> 00:35:45,882
And this little freckle
is with the cheese too?
861
00:35:45,882 --> 00:35:48,363
- Yes, ma'am.
- It's a tough one.
862
00:35:48,363 --> 00:35:50,539
- It is a tough one.
- AQUILES: Mm-hmm.
863
00:35:51,627 --> 00:35:54,761
All right, Judges.
Hold up your flags, please.
864
00:35:56,415 --> 00:35:57,894
PURPLE TEAM: Yes!
865
00:35:57,894 --> 00:36:00,897
[all laughing]
866
00:36:01,594 --> 00:36:03,987
[exclaims] Sauce maniac.
867
00:36:03,987 --> 00:36:06,381
The cauliflower and the cheese
was a perfect match.
868
00:36:06,381 --> 00:36:08,035
They were so cheesy.
869
00:36:08,035 --> 00:36:10,080
You weren't afraid
of this cheese.
870
00:36:10,080 --> 00:36:12,561
- No, we were going all in.
- I just loved it.
871
00:36:12,561 --> 00:36:14,389
Yellow Team,
the cheese kind of got muted.
872
00:36:14,389 --> 00:36:16,130
I think, actually,
by the pepper.
873
00:36:16,130 --> 00:36:18,654
It was a little, almost
too aggressive with the spice.
874
00:36:18,654 --> 00:36:20,656
The Yellow Team's cheese,
875
00:36:20,656 --> 00:36:23,485
I just kept wanting to eat
more and more and more of it.
876
00:36:23,485 --> 00:36:25,095
But Purple Team, you won.
877
00:36:25,095 --> 00:36:27,968
So that means you're safe.
You can take a seat.
878
00:36:28,577 --> 00:36:30,275
- Potato girl.
- Potato girl.
879
00:36:30,275 --> 00:36:32,015
Whatever the next ingredient is,
880
00:36:32,015 --> 00:36:33,669
we need to just work
with this ingredient.
881
00:36:33,669 --> 00:36:35,410
All right, second round.
882
00:36:35,410 --> 00:36:37,282
Green Team, please come forward.
883
00:36:38,239 --> 00:36:39,588
Yellow Team and Green Team,
884
00:36:39,588 --> 00:36:41,286
you are facing off
in the second round.
885
00:36:41,286 --> 00:36:42,939
Please take your stations.
886
00:36:42,939 --> 00:36:44,941
The Green Team,
you see a beast of a team.
887
00:36:44,941 --> 00:36:47,117
I mean, three Top Chef winners
888
00:36:47,117 --> 00:36:48,989
and one runs
a Michelin restaurant in Spain.
889
00:36:50,556 --> 00:36:52,993
Ah, [bleep] my life.
890
00:36:59,869 --> 00:37:01,828
let's see what ingredient
you have to feature
891
00:37:01,828 --> 00:37:03,525
in the next round, ready?
892
00:37:07,137 --> 00:37:10,793
Apples, it's the national fruit
of the UK.
893
00:37:10,793 --> 00:37:13,100
- All right.
- All right, Chefs.
894
00:37:13,100 --> 00:37:17,278
Your 45 minutes
for round two starts now.
895
00:37:17,278 --> 00:37:18,975
- [whistle blows]
- [indistinct]
896
00:37:18,975 --> 00:37:21,500
There is dish in Brazil
on the sea.
897
00:37:23,719 --> 00:37:26,722
- Why we don't do like--
- Cannoli-- cannelloni.
898
00:37:26,722 --> 00:37:28,724
We can use this
inside of the cannelloni.
899
00:37:28,724 --> 00:37:30,900
Yeah. With the apple.
900
00:37:30,900 --> 00:37:33,512
What if we had a little bit
of cheese inside of like a--
901
00:37:33,512 --> 00:37:37,080
- No, no, no.
- No cheese.
902
00:37:37,080 --> 00:37:41,041
On the first challenge was not
enough flavor of Stilton.
903
00:37:41,041 --> 00:37:44,566
So this time,
we using a lot of Bramley apple.
904
00:37:44,566 --> 00:37:46,220
A lot. A lot. A lot.
905
00:37:46,220 --> 00:37:48,962
- What about this?
- LUCIANA: Yes, yes, yes, yes.
906
00:37:48,962 --> 00:37:51,573
- BUDDHA: Savory. Savory. Sweet.
- TOM: Yeah, savory.
907
00:37:51,573 --> 00:37:52,966
BUDDHA: Do you wanna make
an apple pie?
908
00:37:52,966 --> 00:37:54,837
CHARBEL: Apple pie,
apple crumble
909
00:37:54,837 --> 00:37:56,883
and we can have a nice
Chantilly cream on top.
910
00:37:56,883 --> 00:37:59,189
Making a dessert
is ten times more complicated
911
00:37:59,189 --> 00:38:00,887
than a savory dish.
912
00:38:00,887 --> 00:38:03,106
And I just----ed up big time
the last sweet challenge.
913
00:38:03,106 --> 00:38:04,325
So let's do it.
914
00:38:04,325 --> 00:38:05,848
So, you make the tartar,
915
00:38:05,848 --> 00:38:07,415
you make the crumble,
I make the garnish?
916
00:38:07,415 --> 00:38:08,938
- Same sh--?
- TOM: Yeah.
917
00:38:08,938 --> 00:38:10,636
- BUDDHA: [bleep]
- TOM: Sure. Let's make it.
918
00:38:10,636 --> 00:38:11,985
AMAR: Come on, Tommyboy.
919
00:38:11,985 --> 00:38:13,552
BUDDHA: What's the chutney for?
920
00:38:13,552 --> 00:38:15,336
TOM: To put on top
as the garnish.
921
00:38:15,336 --> 00:38:17,556
So we have the apple filling,
922
00:38:17,556 --> 00:38:19,122
we have the apple chutney,
923
00:38:19,122 --> 00:38:21,211
we have the rolled apples,
and we have apple chips.
924
00:38:21,211 --> 00:38:23,301
So we get as much apple
as possible out of this.
925
00:38:23,301 --> 00:38:26,391
- I mean, they learned from us.
- Uh-huh.
926
00:38:26,391 --> 00:38:27,696
ALL: Cheese in everything.
927
00:38:27,696 --> 00:38:29,742
Put it in everything.
928
00:38:31,918 --> 00:38:34,790
I would say
crumble is easier and faster.
929
00:38:34,790 --> 00:38:36,488
- Guys, we need to decide.
- Yeah.
930
00:38:36,488 --> 00:38:38,098
What do you--
what do you wanna do?
931
00:38:38,098 --> 00:38:40,013
- A crumble or tarte tatin?
- You guys decide.
932
00:38:40,013 --> 00:38:41,667
I make the garnishes to it.
933
00:38:41,667 --> 00:38:44,017
I don't get worried a lot
in Top Chef,
934
00:38:44,017 --> 00:38:46,759
but I am starting to get
worried a little bit.
935
00:38:47,586 --> 00:38:49,805
I think the top mold
will look better.
936
00:38:50,980 --> 00:38:52,939
- GABRI: 31 minutes, guys.
- LUCIANA: Okay.
937
00:38:52,939 --> 00:38:54,680
Green Team only 25 minutes.
938
00:38:54,680 --> 00:38:56,508
- Shut up.
- Yes, Chef.
939
00:38:56,508 --> 00:39:00,294
♪
940
00:39:00,294 --> 00:39:02,644
GABRI: I think
[indistinct] will be great
941
00:39:02,644 --> 00:39:04,080
with the apples
and gratin.
942
00:39:07,519 --> 00:39:09,042
That-- that will be nice.
943
00:39:09,042 --> 00:39:11,479
It might even be more tart
than a Granny Smith.
944
00:39:11,479 --> 00:39:13,655
- Really?
- Very satisfying apple.
945
00:39:13,655 --> 00:39:15,091
GABRI: This apple,
it really has it.
946
00:39:15,091 --> 00:39:16,832
I'm very confident
about this dish.
947
00:39:16,832 --> 00:39:19,357
The feeling of the cannoli,
the crab
948
00:39:19,357 --> 00:39:22,272
and the acidity of the apple
is great with seafood.
949
00:39:22,272 --> 00:39:23,752
PADMA: Ten minutes left.
950
00:39:23,752 --> 00:39:25,319
TOM: Buddha, check on the tarts.
951
00:39:25,319 --> 00:39:27,277
BUDDHA: We're gonna get
some color on them.
952
00:39:27,277 --> 00:39:29,758
What we're gonna do is probably
we'll cut 'em in half.
953
00:39:29,758 --> 00:39:31,847
We're gonna have to touch up.
954
00:39:31,847 --> 00:39:33,632
- Looking good.
- TOM: I like it.
955
00:39:33,632 --> 00:39:35,068
BUDDHA: The chips are nice, too.
956
00:39:35,068 --> 00:39:36,722
CHEF TOM: Come on, Green Team.
957
00:39:36,722 --> 00:39:38,158
It's green apple
and you guys are green.
958
00:39:38,158 --> 00:39:40,073
- AQUILES: Oh, wow.
- PADMA: Yeah.
959
00:39:40,073 --> 00:39:42,380
AQUILES: That was so good, man.
That's a good line.
960
00:39:42,380 --> 00:39:46,166
What do you guys think about
the plate with the sauce inside?
961
00:39:47,385 --> 00:39:49,038
BEGOÑA: [indistinct]
put the lemon?
962
00:39:49,038 --> 00:39:50,605
LUCIANA: It's because
it's getting darker?
963
00:39:50,605 --> 00:39:51,867
BEGOÑA: Yeah.
Yeah, it's getting dark.
964
00:39:51,867 --> 00:39:53,608
The apples turn brown.
965
00:39:54,261 --> 00:39:56,132
I'm just like, "Oh, no."
966
00:39:59,179 --> 00:40:01,224
We're gonna put this
on top of that.
967
00:40:01,224 --> 00:40:03,052
This is going on top.
968
00:40:03,052 --> 00:40:06,142
Begoña had the idea
to put the sauce on the top,
969
00:40:06,142 --> 00:40:08,449
at least they don't see
the darkness of the apple.
970
00:40:08,449 --> 00:40:10,495
BUDDHA: Have you got
the crumble already?
971
00:40:10,495 --> 00:40:12,148
What crumble?
972
00:40:12,148 --> 00:40:14,542
The crumble that's going on top,
like, nuts and stuff?
973
00:40:14,542 --> 00:40:16,109
- No.
- BUDDHA: All right.
974
00:40:16,109 --> 00:40:17,632
Mandoline it,
and then hole punch it
975
00:40:17,632 --> 00:40:19,373
and then just keep it white.
976
00:40:19,373 --> 00:40:21,244
LUCIANA: I'll do this.
977
00:40:21,244 --> 00:40:24,117
You got the crumble,
cooking in some brown butter.
978
00:40:24,117 --> 00:40:25,423
One minute left.
979
00:40:25,423 --> 00:40:27,250
LUCIANA: So,
there is apple on the sauce.
980
00:40:27,250 --> 00:40:29,122
- GABRI: And the filling.
- LUCIANA: And the filling
981
00:40:29,122 --> 00:40:30,863
- there is apple around.
- GABRI: Exactly.
982
00:40:30,863 --> 00:40:32,734
Let's get more apple in here,
more apple chips.
983
00:40:32,734 --> 00:40:35,433
If they say there's not enough
apple in there I'm gonna cry.
984
00:40:35,433 --> 00:40:37,173
Beautiful plate
for 45 minutes, guys.
985
00:40:37,173 --> 00:40:39,393
Let's have powdered
icing sugar on top.
986
00:40:39,393 --> 00:40:41,264
Yeah, that's what I said.
What do you think, Buddha?
987
00:40:41,264 --> 00:40:43,353
I don't think it needs it.
No, it's too much already.
988
00:40:43,353 --> 00:40:45,617
- PADMA: Time's up.
- [whistle blows]
989
00:40:46,139 --> 00:40:47,793
[Luciana laughs]
990
00:40:47,793 --> 00:40:50,360
Green Team, Yellow Team.
Let's go. Come on up.
991
00:40:51,884 --> 00:40:54,190
- Thank you.
- Okay.
992
00:40:54,626 --> 00:40:56,279
Beautiful dish.
993
00:40:56,279 --> 00:40:58,586
Green Team,
tell us what you made, please.
994
00:40:58,586 --> 00:41:01,328
We make crab
and apple cannelloni
995
00:41:01,328 --> 00:41:03,156
and apple mayonnaise.
996
00:41:03,635 --> 00:41:05,201
PADMA: Who did what
on this dish?
997
00:41:08,509 --> 00:41:11,120
- I did the sauce.
- PADMA: Okay, Yellow Team.
998
00:41:11,120 --> 00:41:12,861
So, we did a Bramley apple tart,
999
00:41:12,861 --> 00:41:14,515
and the base
is short crust pastry
1000
00:41:14,515 --> 00:41:16,212
filled with caramelized apples.
1001
00:41:16,212 --> 00:41:18,693
On top, we have a nut crumble
and a crème anglaise.
1002
00:41:18,693 --> 00:41:20,608
Is there an apple butter
on the bottom?
1003
00:41:21,043 --> 00:41:22,697
It's like, an apple sauce
on a butter base.
1004
00:41:22,697 --> 00:41:24,394
Yeah, with caramel.
1005
00:41:24,394 --> 00:41:27,049
PADMA: All right, judges,
please hold up your flags
1006
00:41:27,049 --> 00:41:29,661
for the favorite team
of the apple round.
1007
00:41:30,313 --> 00:41:33,142
♪
1008
00:41:33,142 --> 00:41:34,274
Oh, my God.
1009
00:41:34,274 --> 00:41:35,884
[Buddha laughs]
1010
00:41:35,884 --> 00:41:38,452
PADMA: By unanimous vote
for the Yellow Team.
1011
00:41:38,452 --> 00:41:40,933
Feeling better about having Ali
on your team now? [laughs]
1012
00:41:40,933 --> 00:41:43,370
- Yeah.
- [all laughing]
1013
00:41:43,370 --> 00:41:45,154
All the flavor of apple
is over there.
1014
00:41:45,154 --> 00:41:47,635
You have the apple
in the full dish.
1015
00:41:47,635 --> 00:41:49,594
I'm more of a savory guy
than a sweet guy.
1016
00:41:49,594 --> 00:41:52,118
But you could really taste
the apple in there.
1017
00:41:52,118 --> 00:41:53,728
You've got every flavor
out of that.
1018
00:41:54,207 --> 00:41:56,470
No, I think, Green Team,
it's a really nice dish,
1019
00:41:56,470 --> 00:41:58,341
but I think you probably
would have been better off
1020
00:41:58,341 --> 00:41:59,908
slicing the apple
at the last second.
1021
00:41:59,908 --> 00:42:01,823
It seems like,
they were built too soon,
1022
00:42:01,823 --> 00:42:03,651
and they weren't as crisp
as they could have been.
1023
00:42:03,651 --> 00:42:05,827
I loved all of the herbs
that were in this dish.
1024
00:42:05,827 --> 00:42:07,481
Really, a beautiful dish.
1025
00:42:07,481 --> 00:42:10,223
Eclipsed only because
of the intense apple flavor
1026
00:42:10,223 --> 00:42:12,660
- in the Yellow Team's dish.
- Thank you.
1027
00:42:12,660 --> 00:42:13,922
- Thank you.
- Thank you.
1028
00:42:13,922 --> 00:42:15,533
Congratulations, Yellow Team.
1029
00:42:15,533 --> 00:42:18,666
You're safe.
You can sit down and relax.
1030
00:42:18,666 --> 00:42:20,189
Thank you.
1031
00:42:20,189 --> 00:42:21,364
Good luck, guys.
1032
00:42:22,235 --> 00:42:24,846
And Green Team,
of course, that means
1033
00:42:24,846 --> 00:42:26,195
the three of you will face off
1034
00:42:26,195 --> 00:42:28,284
in our third and final round.
1035
00:42:28,284 --> 00:42:29,851
And one of you
will be going home.
1036
00:42:29,851 --> 00:42:31,374
GABRI: Thank you.
1037
00:42:31,374 --> 00:42:35,248
So tired, another round,
and against my friends.
1038
00:42:35,683 --> 00:42:36,728
That sucks.
1039
00:42:37,293 --> 00:42:39,339
For your third and final round,
1040
00:42:39,339 --> 00:42:41,733
the three of you
must make a dish
1041
00:42:41,733 --> 00:42:44,997
featuring English peas.
1042
00:42:44,997 --> 00:42:47,434
The garden pea
or the English pea
1043
00:42:47,434 --> 00:42:49,218
is the national vegetable
of England.
1044
00:42:49,218 --> 00:42:51,003
BEGOÑA: When I saw the peas,
I was like,
1045
00:42:51,003 --> 00:42:52,570
"Okay, that's my challenge."
1046
00:42:52,570 --> 00:42:54,702
I can do a really nice plate
just with peas.
1047
00:42:54,702 --> 00:42:57,879
The chef who loses this round
will be going home.
1048
00:42:57,879 --> 00:42:59,794
But I feel like sh--.
1049
00:43:01,404 --> 00:43:03,406
I didn't want to be
in this situation.
1050
00:43:03,406 --> 00:43:07,106
♪
1051
00:43:11,153 --> 00:43:14,156
Chefs, you have
45 minutes on the clock.
1052
00:43:14,156 --> 00:43:17,116
Your time starts...
1053
00:43:17,116 --> 00:43:19,161
- [whistle blows]
- ...now, let's go.
1054
00:43:19,161 --> 00:43:21,642
[contestants applauding]
1055
00:43:21,642 --> 00:43:23,688
Water, water, water, water.
1056
00:43:23,688 --> 00:43:26,255
Every round gets harder.
1057
00:43:26,255 --> 00:43:28,083
You have to push yourself.
1058
00:43:32,174 --> 00:43:33,567
CHEF TOM: Go, Gabri.
1059
00:43:33,567 --> 00:43:35,221
Gabri, let's go.
Your shoes are on fire.
1060
00:43:35,221 --> 00:43:37,136
- Push, man.
- PADMA: Come on you, guys.
1061
00:43:37,789 --> 00:43:39,312
This is pretty intense,
1062
00:43:39,312 --> 00:43:40,792
because we have
the Top Chef winners
1063
00:43:40,792 --> 00:43:44,099
from Spain, Mexico, and Brazil.
1064
00:43:44,099 --> 00:43:45,971
- CHEF TOM: Ooh, yeah.
- One of these three
1065
00:43:45,971 --> 00:43:47,581
are going home
at the end of this.
1066
00:43:47,581 --> 00:43:49,148
It's gonna be tough.
1067
00:43:49,148 --> 00:43:51,672
Look at Gabri [indistinct],
like a machine.
1068
00:43:51,672 --> 00:43:55,023
♪
1069
00:43:55,023 --> 00:43:57,330
GABRI: I'm gonna make
peas and mint.
1070
00:43:57,330 --> 00:44:00,202
In Mexico, we use the peas
as a garnish.
1071
00:44:00,202 --> 00:44:01,987
It is never a main dish.
1072
00:44:01,987 --> 00:44:04,293
And a little bit
of ham and cheese and bacon.
1073
00:44:04,293 --> 00:44:07,993
That's why I'm not using
my Mexican touch in it.
1074
00:44:07,993 --> 00:44:09,472
Instead,
I'm using another flavor
1075
00:44:09,472 --> 00:44:12,127
that give it a kick
on the peas' flavor.
1076
00:44:12,911 --> 00:44:14,869
CHEF TOM: Ooh, he's cooking
his peas in [indistinct].
1077
00:44:15,391 --> 00:44:17,350
So, when it comes down
to the finals,
1078
00:44:17,350 --> 00:44:19,700
how intense
is the competition in football?
1079
00:44:19,700 --> 00:44:22,529
If you can control your emotions
and your nerves,
1080
00:44:22,529 --> 00:44:24,923
- I think it serves you well.
- PADMA: Yeah.
1081
00:44:25,575 --> 00:44:26,838
AMAR: What you making?
1082
00:44:26,838 --> 00:44:28,535
LUCIANA: Oh, my God. Can't talk.
1083
00:44:28,535 --> 00:44:30,406
- Go ahead, do your thing.
- Don't worry, focus.
1084
00:44:30,406 --> 00:44:32,582
Stop talking to Amar
[indistinct].
1085
00:44:33,235 --> 00:44:35,890
CHEF TOM: 30 minutes guys.
You have 30 minutes.
1086
00:44:44,464 --> 00:44:45,770
I love peas.
1087
00:44:45,770 --> 00:44:47,206
I know to get the flavor
from them
1088
00:44:47,206 --> 00:44:49,121
at least seven,
eight different ways.
1089
00:44:49,730 --> 00:44:51,210
My restaurant is nominated
1090
00:44:51,210 --> 00:44:53,473
to the Best
Vegetable Restaurant in Spain.
1091
00:44:53,473 --> 00:44:55,736
And that's because
we can cook vegetable
1092
00:44:55,736 --> 00:44:58,652
in a lot of different ways,
and that is what I need to show.
1093
00:44:58,652 --> 00:45:00,262
AMAR: Begoña
has got a flavor bomb.
1094
00:45:00,741 --> 00:45:03,352
Begoña, you all need a
group challenge, keep pushing.
1095
00:45:06,225 --> 00:45:07,879
BEGOÑA: I'm gonna do
a pea velouté
1096
00:45:07,879 --> 00:45:09,881
to serve
with the carpaccio scallops.
1097
00:45:09,881 --> 00:45:13,972
I'm doing a Yakiniku sauce
which is a Japanese sauce
1098
00:45:13,972 --> 00:45:16,104
that we serve
with fish and sea food.
1099
00:45:16,104 --> 00:45:18,454
So I used to be the head chef
of Mano Mayfair
1100
00:45:18,454 --> 00:45:21,588
a South American restaurant
with Japanese cuisine.
1101
00:45:21,588 --> 00:45:23,721
And the edamame
is the Japanese peas.
1102
00:45:23,721 --> 00:45:26,245
So that's my idea
to use it the same way.
1103
00:45:26,245 --> 00:45:29,248
This is just a tiny bit of chili
on the dressing.
1104
00:45:29,248 --> 00:45:32,338
I feel great.
Like, I feel proud of this dish.
1105
00:45:34,644 --> 00:45:36,037
It's hot. [laughs]
1106
00:45:36,037 --> 00:45:37,735
Chefs, you have 15 minutes.
1107
00:45:38,518 --> 00:45:41,956
I can't see much of
what Gabri's doing back there.
1108
00:45:42,783 --> 00:45:46,308
- He's cooking with peas.
- [Padma laughs]
1109
00:45:47,092 --> 00:45:51,009
GABRI: I'm gonna do
a nice [indistinct].
1110
00:45:51,009 --> 00:45:53,272
I'm using what is leftover
1111
00:45:53,272 --> 00:45:55,927
of my sauce of peas and mint
1112
00:45:55,927 --> 00:45:57,885
dehydrated
to make twirls on top.
1113
00:45:57,885 --> 00:45:59,800
There's no waste in my kitchen.
1114
00:45:59,800 --> 00:46:01,236
I love Gabri.
1115
00:46:01,236 --> 00:46:05,675
♪
1116
00:46:07,939 --> 00:46:10,637
PADMA: Chefs,
you have 10 minutes remaining.
1117
00:46:10,637 --> 00:46:12,552
CHEF TOM: I know,
this is gonna be tough.
1118
00:46:14,467 --> 00:46:16,121
NICOLE: Guys, let's go.
Heads down.
1119
00:46:16,121 --> 00:46:17,992
Come on, guys.
1120
00:46:20,168 --> 00:46:22,127
[judges applauding]
1121
00:46:22,127 --> 00:46:23,345
TOM: Make those peas.
1122
00:46:24,869 --> 00:46:26,827
Begoña, clean the peas,
and then, she deep fry the peas.
1123
00:46:27,523 --> 00:46:29,308
It's----ing awesome.
It's really, really tough.
1124
00:46:29,874 --> 00:46:33,399
I feel pretty confident.
I mean, my beets are good.
1125
00:46:33,399 --> 00:46:35,705
My salted peas tastes great.
1126
00:46:35,705 --> 00:46:37,620
I might win this round.
1127
00:46:37,620 --> 00:46:40,058
But it's a double-edged sword,
because if I win the challenge,
1128
00:46:40,058 --> 00:46:42,364
one of my friends is going home.
1129
00:46:44,802 --> 00:46:46,194
Five minutes.
1130
00:46:47,892 --> 00:46:49,502
With the whipped peas...
1131
00:46:51,504 --> 00:46:53,854
- It's not for everybody.
- I can't even sit down,
1132
00:46:53,854 --> 00:46:55,073
It's stressing me out.
1133
00:46:55,073 --> 00:46:56,509
I noticed the intensity
1134
00:46:56,509 --> 00:46:58,163
of the three of them
in this round.
1135
00:46:58,163 --> 00:46:59,947
It's emotional. You can tell.
1136
00:46:59,947 --> 00:47:01,731
Let's go. Let's go. Whoo!
1137
00:47:02,297 --> 00:47:03,559
I will be really,
really surprised
1138
00:47:03,559 --> 00:47:05,126
if I go home with this.
1139
00:47:05,126 --> 00:47:06,998
You have peas everywhere.
1140
00:47:06,998 --> 00:47:08,695
You don't have to look for them.
1141
00:47:08,695 --> 00:47:13,004
[suspenseful
instrumental playing]
1142
00:47:13,004 --> 00:47:14,440
PADMA: Thirty seconds.
1143
00:47:14,440 --> 00:47:16,529
- Go, go, go, go.
- NICOLE: Come on!
1144
00:47:18,183 --> 00:47:19,837
It's over there.
1145
00:47:20,315 --> 00:47:21,664
TOM: Go, go, go!
1146
00:47:24,580 --> 00:47:28,628
JUDGES: Five, four,
three, two, one.
1147
00:47:28,628 --> 00:47:30,325
[whistle blows]
1148
00:47:35,765 --> 00:47:38,029
All right, Chefs,
please bring up your dishes.
1149
00:47:38,029 --> 00:47:40,727
♪
1150
00:47:40,727 --> 00:47:42,772
- Thank you.
- Thank you, Begoña.
1151
00:47:43,730 --> 00:47:45,558
TOM: I got you.
1152
00:47:48,039 --> 00:47:49,301
PADMA: Thank you.
1153
00:47:50,215 --> 00:47:52,782
- Nice.
- Three beautiful plates.
1154
00:47:52,782 --> 00:47:53,914
Thank you, Gabri.
1155
00:47:55,481 --> 00:47:58,571
Congratulations on getting
through all these cooks today.
1156
00:47:58,571 --> 00:48:00,747
All right,
let's start with you, Begoña.
1157
00:48:00,747 --> 00:48:03,489
- What did you make?
- We have a cream of peas
1158
00:48:03,489 --> 00:48:04,925
with a little bit
of crème fraîche
1159
00:48:04,925 --> 00:48:06,231
and a cherry wine.
1160
00:48:06,231 --> 00:48:07,797
And then, you have
the salted peas
1161
00:48:07,797 --> 00:48:10,235
with a little bit of tabasco
and cilantro.
1162
00:48:10,235 --> 00:48:12,150
Some of the peas,
I fried the pea
1163
00:48:12,150 --> 00:48:14,239
and then I did
the water from the peas.
1164
00:48:14,239 --> 00:48:16,023
And then from this water,
I did a meringue.
1165
00:48:16,023 --> 00:48:18,156
The meringue is just made
from the pea protein?
1166
00:48:18,156 --> 00:48:19,722
Yeah, that's it.
1167
00:48:20,201 --> 00:48:21,768
Luciana,
what did you make for us?
1168
00:48:21,768 --> 00:48:25,076
Scallop carpaccio
with Yakiniku sauce,
1169
00:48:25,076 --> 00:48:29,080
which is a Japanese sauce,
and I made a pea velouté.
1170
00:48:29,080 --> 00:48:31,082
Why you not put acid in?
1171
00:48:31,082 --> 00:48:33,171
I put lemon juice
on the peas that is
1172
00:48:33,171 --> 00:48:35,216
like a salsa vinaigrette.
1173
00:48:36,739 --> 00:48:38,393
And Gabri,
tell us what you made.
1174
00:48:38,393 --> 00:48:40,352
My dish is called
Peas and Beets.
1175
00:48:40,352 --> 00:48:42,876
Sautéed peas
with [indistinct] beets.
1176
00:48:42,876 --> 00:48:45,183
And on top, it's got
a twirl of peas
1177
00:48:45,183 --> 00:48:46,619
and mints as well.
1178
00:48:46,619 --> 00:48:48,490
And is this prosciutto
on the bottom?
1179
00:48:48,490 --> 00:48:51,189
It's a little bit
of prosciutto and also bacon.
1180
00:48:51,189 --> 00:48:52,494
Ledley?
1181
00:48:54,018 --> 00:48:55,541
PADMA: All right, Chefs.
1182
00:48:55,541 --> 00:48:57,978
We have a very difficult
decision to make.
1183
00:48:57,978 --> 00:49:00,763
We'll see you in a bit.
That'll be all for now.
1184
00:49:00,763 --> 00:49:02,330
Bye.
1185
00:49:06,552 --> 00:49:08,902
TOM: That's a crazy challenge.
Don't know what you have to do.
1186
00:49:08,902 --> 00:49:10,164
No time to think.
1187
00:49:10,164 --> 00:49:11,731
"Here's the peas. Go." You know?
1188
00:49:11,731 --> 00:49:13,776
And it's the third one
you've had to do today,
1189
00:49:13,776 --> 00:49:15,517
- So, it's like--
- Tough time.
1190
00:49:15,517 --> 00:49:17,998
- Mentally and physically...
- TOM: Exhausting.
1191
00:49:17,998 --> 00:49:19,173
...pretty exhausting.
1192
00:49:19,695 --> 00:49:21,784
TOM: Begoña, how you feel
about your dish?
1193
00:49:21,784 --> 00:49:23,264
Yeah, well...
1194
00:49:24,526 --> 00:49:26,050
"You like it or you hate it."
1195
00:49:26,050 --> 00:49:27,877
[laughs]
1196
00:49:27,877 --> 00:49:31,011
TOM: Smart to deep fry the skin
it's super tasty, I love--
1197
00:49:31,011 --> 00:49:32,795
I love the skin, yeah.
1198
00:49:32,795 --> 00:49:35,711
The thing about Begoña,
is that in describing her dish
1199
00:49:35,711 --> 00:49:38,801
and the many ways
that she used those peas,
1200
00:49:38,801 --> 00:49:41,979
it felt like she was showing us
the range of a pea.
1201
00:49:41,979 --> 00:49:44,633
You know, the problem I have
is that two of the chefs,
1202
00:49:44,633 --> 00:49:46,679
the peas that they gave us
weren't cooked.
1203
00:49:47,158 --> 00:49:50,378
And that is both
Gabri and Begoña.
1204
00:49:50,770 --> 00:49:52,424
Begoña did that fry thing,
1205
00:49:52,424 --> 00:49:54,687
and it didn't really help
the pea out at all.
1206
00:49:54,687 --> 00:49:56,210
But I will say,
it didn't bother me,
1207
00:49:56,210 --> 00:49:57,951
'cause it felt
so kind of artistic.
1208
00:49:57,951 --> 00:49:59,866
- It felt intentional.
- Intentional.
1209
00:49:59,866 --> 00:50:01,650
- Yeah, agree with that.
- I think Begoña,
1210
00:50:01,650 --> 00:50:03,739
she created a very elegant play.
1211
00:50:03,739 --> 00:50:06,568
The techniques,
very clean, very sharp.
1212
00:50:06,568 --> 00:50:10,050
I also loved that she made
this meringue or meringue.
1213
00:50:10,050 --> 00:50:11,921
- Yeah.
- CHEF TOM: Yeah, that was nice.
1214
00:50:11,921 --> 00:50:14,054
I thought
that was super creative.
1215
00:50:14,054 --> 00:50:16,709
I love how Luciana
was so calm the whole time.
1216
00:50:16,709 --> 00:50:18,450
- Me?
- Yeah.
1217
00:50:18,450 --> 00:50:20,930
I feel okay,
I have done that dish before
1218
00:50:20,930 --> 00:50:22,715
with edamame, with peas,
1219
00:50:22,715 --> 00:50:24,412
because the scallop is a--
1220
00:50:24,412 --> 00:50:25,761
it's quite subtle flavor.
1221
00:50:25,761 --> 00:50:27,589
It's very sweet,
so it reminds you
1222
00:50:27,589 --> 00:50:28,808
of the taste of peas.
1223
00:50:28,808 --> 00:50:30,288
NICOLE: Be proud of yourself.
1224
00:50:30,288 --> 00:50:33,073
I didn't get as much pea flavor
1225
00:50:33,073 --> 00:50:34,683
from the Luciana's dish
1226
00:50:34,683 --> 00:50:37,860
as I did
from both Begoña and Gabri.
1227
00:50:37,860 --> 00:50:39,688
AQUILES: They don't have acidy,
1228
00:50:39,688 --> 00:50:41,951
they don't have punch, unfortunately.
1229
00:50:41,951 --> 00:50:44,215
Sometimes, less is more.
1230
00:50:44,215 --> 00:50:46,130
But in this case, less was less.
1231
00:50:46,130 --> 00:50:48,001
I still think
she cooked her peas better
1232
00:50:48,001 --> 00:50:49,568
- than the other two.
- Yeah.
1233
00:50:49,959 --> 00:50:53,224
You pushed so much, yeah?
You are tired?
1234
00:50:53,224 --> 00:50:54,529
Of course. I can imagine.
1235
00:50:54,529 --> 00:50:55,878
A little bit.
1236
00:50:55,878 --> 00:50:57,793
LUCIANA: How do you feel
about yours?
1237
00:50:57,793 --> 00:51:02,276
I feel good, I think I put
a pretty good dish on the table.
1238
00:51:02,276 --> 00:51:04,104
If I go home with this dish,
1239
00:51:04,104 --> 00:51:06,454
I'm going to be
very proud and happy.
1240
00:51:06,454 --> 00:51:08,369
Gabri's peas
are clearly undercooked,
1241
00:51:08,369 --> 00:51:10,067
but he still made a better dish.
1242
00:51:10,067 --> 00:51:12,939
He created a very tasty
flavor plate.
1243
00:51:12,939 --> 00:51:14,636
LEDLEY: Almost exploded
in your mouth.
1244
00:51:14,636 --> 00:51:16,638
Because it was inviting,
it had so much flavor,
1245
00:51:16,638 --> 00:51:19,119
and things to discover
and texture and--
1246
00:51:19,119 --> 00:51:20,686
It was full of flavor.
1247
00:51:20,686 --> 00:51:22,688
For me, Gabri's
was definitely the standout.
1248
00:51:23,167 --> 00:51:25,691
TOM: In the end, we watched
three Top Chef winners
1249
00:51:25,691 --> 00:51:27,171
- cooking against each other.
- Yes.
1250
00:51:27,171 --> 00:51:28,955
It was painful to watch it.
1251
00:51:28,955 --> 00:51:30,522
All right,
I think we have our answer.
1252
00:51:30,522 --> 00:51:31,697
- Yeah.
- PADMA: Yes?
1253
00:51:31,697 --> 00:51:33,655
Let's get them out here.
1254
00:51:34,352 --> 00:51:36,397
Pea Team, let's go.
1255
00:51:38,573 --> 00:51:40,532
TOM: Trust bite, guys.
Trust bite.
1256
00:51:41,707 --> 00:51:46,059
[suspenseful
instrumental playing]
1257
00:51:52,239 --> 00:51:55,547
Watching you guys cook,
it's clear that you developed
1258
00:51:55,547 --> 00:51:57,288
a nice friendship,
so to find yourselves
1259
00:51:57,288 --> 00:51:59,725
competing against each other
must have been really difficult.
1260
00:52:00,117 --> 00:52:01,944
And I think
you all did a pretty good job.
1261
00:52:01,944 --> 00:52:05,339
But there was one dish
that just left us a little flat.
1262
00:52:05,339 --> 00:52:09,474
♪
1263
00:52:11,867 --> 00:52:16,437
Luciana,
please pack your knives and go.
1264
00:52:21,225 --> 00:52:22,530
It's okay, thank you.
1265
00:52:22,530 --> 00:52:26,839
[sentimental
instrumental playing]
1266
00:52:28,841 --> 00:52:30,843
Luci, I will see you
in Last Chance Kitchen.
1267
00:52:30,843 --> 00:52:32,540
Thank you. Thank you.
1268
00:52:32,540 --> 00:52:34,760
- CHEF TOM: Thank you.
- PADMA: Thank you.
1269
00:52:36,718 --> 00:52:39,199
Today, for me, was a bit hard
1270
00:52:39,199 --> 00:52:42,463
being so close
with Gabri and Begoña.
1271
00:52:43,856 --> 00:52:45,727
This last challenge
was a bit difficult.
1272
00:52:45,727 --> 00:52:47,947
In Brazil, way too much peas.
1273
00:52:47,947 --> 00:52:49,427
It's okay.
1274
00:52:49,427 --> 00:52:51,211
But it still
with a bit of hope...
1275
00:52:51,211 --> 00:52:52,865
Stay strong.
1276
00:52:52,865 --> 00:52:54,693
...because I'm going
to the Last Chance Kitchen.
1277
00:52:54,693 --> 00:52:56,216
AMAR: Luci.
1278
00:52:56,216 --> 00:52:58,523
In Brazil, we say...
[speaking Portuguese]
1279
00:52:58,523 --> 00:52:59,959
Like a blood in your eyes.
1280
00:53:06,618 --> 00:53:11,188
♪
1281
00:53:11,188 --> 00:53:13,233
ANNOUNCER: Tonight,
Luciana's pea dish
1282
00:53:13,233 --> 00:53:15,540
lands her
in Last Chance Kitchen.
1283
00:53:15,540 --> 00:53:17,019
That's what you're using.
That's it?
1284
00:53:17,019 --> 00:53:19,108
ANNOUNCER: But is she finished
1285
00:53:19,108 --> 00:53:21,241
with peas, apples
and cheese for good?
1286
00:53:21,241 --> 00:53:23,156
Find out now On Demand
1287
00:53:23,156 --> 00:53:25,985
or wherever
you stream Top Chef.
1288
00:53:25,985 --> 00:53:29,075
Next time on
Top Chef: World All-Stars.
1289
00:53:29,075 --> 00:53:31,904
PADMA: We expect
a family holiday feast.
1290
00:53:31,904 --> 00:53:34,254
Oh, the kitchen's stunning.
Oh, look at this.
1291
00:53:34,254 --> 00:53:36,735
ANNOUNCER:
In the countryside of Kent.
1292
00:53:36,735 --> 00:53:39,259
- BUDDHA: Look at that.
- That is excellent.
1293
00:53:39,259 --> 00:53:41,522
Should have made
a----ing muffin and moved on.
1294
00:53:41,522 --> 00:53:43,655
[indistinct] the oil
for everyone?
1295
00:53:43,655 --> 00:53:45,352
- I don't have the time.
- AMAR: Oh, boy.
1296
00:53:45,352 --> 00:53:47,398
GABRI: Come on,
you have to be kidding me.
1297
00:53:47,398 --> 00:53:49,400
- NICOLE: No, no.
- Ooh!
1298
00:53:49,400 --> 00:53:52,054
You got caught between cheffing
it and being a home cook.
1299
00:53:52,054 --> 00:53:54,100
It's hard when it's not
what you want it to be.
1300
00:53:54,100 --> 00:53:56,145
And it's for someone
so important.
1301
00:53:56,145 --> 00:53:57,712
It's hard.
1302
00:53:58,452 --> 00:53:59,975
- [clank]
- [flame whooshing]
1303
00:53:59,975 --> 00:54:02,151
What was that?
Something exploded.
1304
00:54:02,151 --> 00:54:06,112
♪