1 00:00:00,042 --> 00:00:02,709 PADMA: Previously on Top Chef World All-Stars... 2 00:00:02,709 --> 00:00:04,792 I didn't think I'd ever get this emotional on TV. 3 00:00:04,792 --> 00:00:06,626 Are you crying? 4 00:00:06,626 --> 00:00:08,626 I just won Last Chance Kitchen, and I'm back to the competition. 5 00:00:08,626 --> 00:00:11,792 PADMA: We want you to work in teams to create a picnic basket. 6 00:00:11,792 --> 00:00:14,292 - I'm gonna kill it! - What are you doing with it? 7 00:00:14,292 --> 00:00:16,167 - I'm doing a niçoise. - Oh. 8 00:00:16,167 --> 00:00:18,375 - Lovely! - I didn't wanna like it 9 00:00:18,375 --> 00:00:20,417 because I don't like the idea of salmon in niçoise, 10 00:00:20,417 --> 00:00:22,959 - but I liked it anyway. - ALI: What's going on with Tom? 11 00:00:22,959 --> 00:00:26,375 Just [bleep] it. I'm already behind. 12 00:00:26,375 --> 00:00:30,125 I actually lost the seafood completely. 13 00:00:30,125 --> 00:00:31,709 What's that? 14 00:00:31,709 --> 00:00:33,459 SYLWIA: A lemon posset with borek, 15 00:00:33,459 --> 00:00:35,250 and a chicken and 'nduja terrine. 16 00:00:35,250 --> 00:00:37,667 It was not a good dish. Sorry to say. 17 00:00:37,667 --> 00:00:41,250 PADMA: We did have an overall favorite team. 18 00:00:41,250 --> 00:00:43,626 - The Blue Team. - Yes! 19 00:00:43,626 --> 00:00:45,167 PADMA: Sylwia and Tom, 20 00:00:45,167 --> 00:00:48,542 you had our least favorite dishes of the day. 21 00:00:48,542 --> 00:00:51,167 Come with me. 22 00:00:51,167 --> 00:00:52,334 This will determine who will be staying in the competition, 23 00:00:52,334 --> 00:00:55,459 and who will be heading to Last Chance Kitchen. 24 00:00:55,459 --> 00:00:57,042 We wanna give you one more chance 25 00:00:57,042 --> 00:00:58,626 with a classic picnic item. 26 00:00:58,626 --> 00:01:00,626 - The sandwich! - TOM C: That's your pantry. 27 00:01:00,626 --> 00:01:03,417 It's a spicy tomato marmalade with beef filet. 28 00:01:03,417 --> 00:01:04,959 Brioche with crab meat. 29 00:01:04,959 --> 00:01:07,250 Tom, you cooked your steak nicely. 30 00:01:07,250 --> 00:01:09,876 It was really well-seasoned. Sylwia, flavor was good, 31 00:01:09,876 --> 00:01:12,292 but it was all one texture, it was all very soft. 32 00:01:12,292 --> 00:01:16,209 Sylwia, please pack your knives and go. 33 00:01:16,209 --> 00:01:18,542 PADMA: Ten chefs remain 34 00:01:18,542 --> 00:01:21,292 to compete in the ultimate culinary showdown. 35 00:01:21,292 --> 00:01:23,125 At stake for the winner, 36 00:01:23,125 --> 00:01:25,417 a feature in Food & Wine magazine 37 00:01:25,417 --> 00:01:27,792 and appearing at the Food & Wine Classic in Aspen. 38 00:01:27,792 --> 00:01:32,250 $250,000, furnished by Saratoga Spring Water. 39 00:01:32,250 --> 00:01:41,501 And the title of Top Chef World All-Star. 40 00:01:41,501 --> 00:01:51,167 ♪ 41 00:01:51,167 --> 00:01:53,375 - What's up, guys? - Morning! 42 00:01:53,375 --> 00:01:56,334 - CHEFS: Morning. - ALI: What's up, boys? 43 00:01:56,334 --> 00:01:57,959 How crazy was that challenge, huh? 44 00:01:57,959 --> 00:01:59,792 Picnic challenge? I loved it. 45 00:01:59,792 --> 00:02:01,584 [chefs laughing] 46 00:02:01,584 --> 00:02:04,042 TOM G: I did the worst dish of the day. 47 00:02:04,042 --> 00:02:06,459 They hated it. [laughs] They really did. 48 00:02:06,459 --> 00:02:08,042 Having something in my head 49 00:02:08,042 --> 00:02:09,751 and then it turned out completely wrong 50 00:02:09,751 --> 00:02:11,667 and getting so many punches in front of the judges, 51 00:02:11,667 --> 00:02:14,459 that was ten times worse than ten Quickfire in a row. 52 00:02:14,459 --> 00:02:17,125 You can win and the very next time you can go home, 53 00:02:17,125 --> 00:02:18,792 or you can be in the bottom, 54 00:02:18,792 --> 00:02:21,626 and the next two challenges you can win, you know? 55 00:02:21,626 --> 00:02:23,959 Or you could be three times in the bottom. 56 00:02:23,959 --> 00:02:25,459 [chefs laughing] 57 00:02:25,459 --> 00:02:27,959 - Good morning! - Morning. 58 00:02:27,959 --> 00:02:29,292 AMAR: Look at that smile, baby. 59 00:02:29,292 --> 00:02:31,209 How'd you sleep with that $10,000? 60 00:02:31,209 --> 00:02:35,375 Winning the last Elimination Challenge was awesome. 61 00:02:35,375 --> 00:02:37,584 I've been coasting in the middle, 62 00:02:37,584 --> 00:02:40,709 and finally I could hear some feedback about my dish. 63 00:02:40,709 --> 00:02:42,792 And so hopefully I can keep that goin'. 64 00:02:42,792 --> 00:02:44,792 - Ten G's. - Honestly, it's gonna pay for 65 00:02:44,792 --> 00:02:48,918 a quarter of the adoption, so that was a nice surprise. 66 00:02:48,918 --> 00:02:53,959 - Okay, let's go. - Let's do this! 67 00:02:53,959 --> 00:02:56,042 - Come on. - Here we go. 68 00:02:56,042 --> 00:02:57,584 How do you feel about today's cook? 69 00:02:57,584 --> 00:03:04,918 I feel good. I think it'll be tits out. 70 00:03:04,918 --> 00:03:07,042 Beautiful day in London. 71 00:03:07,042 --> 00:03:13,459 ♪ 72 00:03:13,459 --> 00:03:15,834 - Morning. - Good morning. 73 00:03:15,834 --> 00:03:17,334 Emoji. 74 00:03:17,334 --> 00:03:19,334 GABRI: Chef Anand Gaggan. 75 00:03:19,334 --> 00:03:21,459 - AMAR: Oh, geez. - Uh-oh. 76 00:03:21,459 --> 00:03:23,542 - TOM: Aye, aye, aye. - Gaggan. 77 00:03:23,542 --> 00:03:26,167 - Is that Gaggan? - Yeah. 78 00:03:26,167 --> 00:03:28,792 CHARBEL: I love Gaggan. I love crazy chefs. 79 00:03:28,792 --> 00:03:30,459 I've watched Chef's Table 80 00:03:30,459 --> 00:03:33,042 and he's very unique in his cooking. 81 00:03:33,042 --> 00:03:34,709 He's not traditional. 82 00:03:34,709 --> 00:03:36,167 He's one of the chefs 83 00:03:36,167 --> 00:03:38,959 who inspire me to think outside the box. 84 00:03:38,959 --> 00:03:40,375 I'm ready to impress him. 85 00:03:40,375 --> 00:03:42,042 I think some of you may recognize 86 00:03:42,042 --> 00:03:43,417 this chef standing next to me. 87 00:03:43,417 --> 00:03:45,125 - Oh, yes. - Of course. 88 00:03:45,125 --> 00:03:47,209 - PADMA: Food rebel. - The one and only. 89 00:03:47,209 --> 00:03:48,918 - Gaggan Anand. - [applause] 90 00:03:48,918 --> 00:03:52,667 He is chef at one of the world's best restaurants, Gaggan. 91 00:03:52,667 --> 00:03:54,751 Hi, chefs. I'm so excited to be here. 92 00:03:54,751 --> 00:04:04,959 Chefs, are you ready to express yourselves? 93 00:04:04,959 --> 00:04:06,667 Way back in 2016, 94 00:04:06,667 --> 00:04:08,834 I was typing my menu on an iPad, 95 00:04:08,834 --> 00:04:11,083 and a suggested emoji came up, and I thought, 96 00:04:11,083 --> 00:04:14,375 "Let me get to a global language of emoji 97 00:04:14,375 --> 00:04:17,125 that'll express emotions of my dish," 98 00:04:17,125 --> 00:04:20,375 and that's how I covered the menu with emojis. 99 00:04:20,375 --> 00:04:23,125 PADMA: For your Quickfire Challenge today, 100 00:04:23,125 --> 00:04:25,501 you'll each choose one of these emojis 101 00:04:25,501 --> 00:04:27,959 and create a dish inspired by it. 102 00:04:27,959 --> 00:04:30,459 Yes, you can share Africa now! 103 00:04:30,459 --> 00:04:35,792 I want to create a fire, or heart, or a sun. 104 00:04:35,792 --> 00:04:38,292 I really want you all to think about the dish, 105 00:04:38,292 --> 00:04:40,792 and the emotion behind the dish, and have fun with it! 106 00:04:40,792 --> 00:04:43,375 The one emoji that's kind of looking at me 107 00:04:43,375 --> 00:04:45,250 is the banana emoji. 108 00:04:45,250 --> 00:04:47,250 PADMA: The winner of this Quickfire 109 00:04:47,250 --> 00:04:50,792 will receive immunity in the Elimination Challenge. 110 00:04:50,792 --> 00:04:54,167 Chefs, you have 30 minutes on the clock. 111 00:04:54,167 --> 00:04:59,125 Your time starts now! Good luck. 112 00:04:59,125 --> 00:05:02,667 - TOM: Oh, Jesus. - NICOLE: Oh, my Lord. 113 00:05:02,667 --> 00:05:04,334 Take it easy! 114 00:05:04,334 --> 00:05:06,834 I grabbed the emoji that I wanted, the flame. 115 00:05:06,834 --> 00:05:09,876 Because the Latino flavor is like fire. 116 00:05:09,876 --> 00:05:13,876 TOM G: That's good. 117 00:05:13,876 --> 00:05:16,501 VICTOIRE: Mmm. 118 00:05:16,501 --> 00:05:19,042 ...in the running challenge. 119 00:05:19,042 --> 00:05:21,209 I just grabbed the sushi emoji, 120 00:05:21,209 --> 00:05:25,083 but sushi, it's not my comfort zone. 121 00:05:25,083 --> 00:05:27,459 I'm very worried. 122 00:05:27,459 --> 00:05:31,584 DALE: Anyone seen carrots? 123 00:05:31,584 --> 00:05:35,542 Water with the liquid nitrogen, baby! 124 00:05:35,542 --> 00:05:37,542 What'd you get? 125 00:05:37,542 --> 00:05:40,167 SARA: The sun. I'm gonna serve all nightshades. 126 00:05:40,167 --> 00:05:41,792 I'm sticking with my Dominican ingredient. 127 00:05:41,792 --> 00:05:42,918 Plantains, baby. 128 00:05:42,918 --> 00:05:44,501 I grew up eating plantains, 129 00:05:44,501 --> 00:05:46,375 so I should be able to do something 130 00:05:46,375 --> 00:05:47,959 that represents the banana emoji. 131 00:05:47,959 --> 00:05:49,792 - Smell good. - Plantains, baby. 132 00:05:49,792 --> 00:05:51,334 Bacon plantains. 133 00:05:51,334 --> 00:05:53,334 I do love showing my heritage. 134 00:05:53,334 --> 00:05:55,292 I was born in the Dominican Republic. 135 00:05:55,292 --> 00:05:56,792 I grew up very poor. 136 00:05:56,792 --> 00:05:58,792 There was not a lot of things in abundance. 137 00:05:58,792 --> 00:06:01,584 My grandfather used to give me sugar water 138 00:06:01,584 --> 00:06:03,792 and tell me, "It's gonna make you go to sleep better." 139 00:06:03,792 --> 00:06:06,167 I mean, that's why I like sweets so much these days. 140 00:06:06,167 --> 00:06:08,125 Childhood memory. 141 00:06:08,125 --> 00:06:12,918 ♪ 142 00:06:12,918 --> 00:06:15,375 Okay, I only need three meatballs. What am I doing? 143 00:06:15,375 --> 00:06:17,667 I grabbed the disguise emoji. 144 00:06:17,667 --> 00:06:21,250 Now I actually have to cook related to the emoji. 145 00:06:21,250 --> 00:06:23,083 How do you do that? 146 00:06:23,083 --> 00:06:26,292 I'm doing a clion meat and rice. 147 00:06:26,292 --> 00:06:29,209 I'm gonna disguise a plain old meat and rice dish 148 00:06:29,209 --> 00:06:30,959 into a crispy meatball, 149 00:06:30,959 --> 00:06:34,792 but I'm gonna coat the meatball in herbs and com dep. 150 00:06:34,792 --> 00:06:39,292 How would I quick-grind meat right now? 151 00:06:39,292 --> 00:06:41,375 Dale, are you an emoji guy? 152 00:06:41,375 --> 00:06:42,959 I throw a few out there, you know? 153 00:06:42,959 --> 00:06:44,459 - Yeah? - Depends on the vibe. 154 00:06:44,459 --> 00:06:46,292 NICOLE: A lot of eggplants? [chuckles] 155 00:06:46,292 --> 00:06:48,292 DALE: I'm more of a-- more of a medium zucchini. 156 00:06:48,292 --> 00:06:50,167 - You know? - [Nicole laughs] 157 00:06:50,167 --> 00:06:52,167 DALE: Just trying to be honest with y'all. 158 00:06:52,167 --> 00:06:53,918 - I got the heart emoji. - NICOLE: Aww. 159 00:06:53,918 --> 00:06:56,042 Thinking about my mom. She makes really, really good 160 00:06:56,042 --> 00:06:57,167 chicken noodle soup. 161 00:06:57,167 --> 00:06:58,751 I'm a huge, huge mama's boy. 162 00:06:58,751 --> 00:07:00,626 Whenever my mom would make chicken, 163 00:07:00,626 --> 00:07:02,250 I was always looking for it the next day 164 00:07:02,250 --> 00:07:03,792 when she would make broth. 165 00:07:03,792 --> 00:07:05,542 This is a dish that comes from the heart. 166 00:07:05,542 --> 00:07:08,292 - So I'm, uh, doin' that. - NICOLE: Nice. 167 00:07:08,292 --> 00:07:13,751 - With some pulled noodles. - NICOLE: Love it. 168 00:07:13,751 --> 00:07:15,709 What you doing with all those green, Ali? 169 00:07:15,709 --> 00:07:18,626 So I'm doing, like, a salad with spring greens, 170 00:07:18,626 --> 00:07:20,792 gazpacho, and some charred broccoli. 171 00:07:20,792 --> 00:07:22,167 CHARBEL: I got duck, 172 00:07:22,167 --> 00:07:24,375 so I'm gonna make fancier duck breast, 173 00:07:24,375 --> 00:07:29,959 and I'm gonna serve it with fennel and orange. 174 00:07:29,959 --> 00:07:33,626 - AMAR: What's your emoji? - Fish and rice, so... 175 00:07:33,626 --> 00:07:35,584 It's not my cup of tea, but-- [laughs] 176 00:07:35,584 --> 00:07:37,167 AMAR: Hey, make it a cup of tea. 177 00:07:37,167 --> 00:07:38,584 - Right? - Ah, yes. 178 00:07:38,584 --> 00:07:41,292 I'm making rice with poached scallops, 179 00:07:41,292 --> 00:07:45,125 but I know that it's not good. 180 00:07:45,125 --> 00:07:47,167 I'm cooking, but like a machine, 181 00:07:47,167 --> 00:07:49,626 without any kind of inspiration. 182 00:07:49,626 --> 00:07:50,959 It's not enough. 183 00:07:50,959 --> 00:07:58,417 Okay. Let's go to try this. 184 00:07:58,417 --> 00:08:00,042 Little sauerkraut today? 185 00:08:00,042 --> 00:08:04,834 TOM G: Sauerkraut, as a proper German would do. 186 00:08:04,834 --> 00:08:06,959 - Sara, sorry about that. - SARA: It's okay! 187 00:08:06,959 --> 00:08:09,417 - Exploded all over you. - Coconuts happen, man. 188 00:08:09,417 --> 00:08:11,375 I feel like taking an emoji 189 00:08:11,375 --> 00:08:13,834 that already relates to a food puts you in a box. 190 00:08:13,834 --> 00:08:16,459 I'm gonna do something that represents, like, snow. 191 00:08:16,459 --> 00:08:18,334 But when I see that freezing face, 192 00:08:18,334 --> 00:08:20,959 I actually think about, "When would you feel it?" 193 00:08:20,959 --> 00:08:24,167 And it's like, "Well, when you're super cold, of course." 194 00:08:24,167 --> 00:08:26,167 I'm gonna make coconut, white chocolate, 195 00:08:26,167 --> 00:08:29,167 - like, a snow sorbet. - SARA: I'm into it. 196 00:08:29,167 --> 00:08:32,709 - ALI: Nineteen minutes. - SARA: Nineteen. 197 00:08:32,709 --> 00:08:34,334 Beautiful, beautiful. 198 00:08:34,334 --> 00:08:37,584 I'm immediately thinking chileatole, 199 00:08:37,584 --> 00:08:40,375 which is a typical dish from Tlaxcala, Mexico. 200 00:08:40,375 --> 00:08:43,959 [spits, grunts] Oh! Ooh! God, this is spicy. 201 00:08:43,959 --> 00:08:46,792 - ALI: Gabri, what did you pick? - GABRI: I picked the fire. 202 00:08:46,792 --> 00:08:48,792 Oh, because you're always on fire, my man. 203 00:08:48,792 --> 00:08:50,334 Exactly, man. 204 00:08:50,334 --> 00:08:54,167 I was three years old when I get my legs burnt. 205 00:08:54,167 --> 00:08:55,709 Both of my tendons are exposed. 206 00:08:55,709 --> 00:08:59,083 I was playing by the electric kettle. 207 00:08:59,083 --> 00:09:00,751 The water was boiling. 208 00:09:00,751 --> 00:09:03,959 I throw that boiling water on myself. 209 00:09:03,959 --> 00:09:08,876 But that scars, it make me who I am right now. 210 00:09:08,876 --> 00:09:14,792 The fire touch me, and now I control the fire. 211 00:09:14,792 --> 00:09:19,584 Thirteen minutes! 212 00:09:19,584 --> 00:09:21,459 DALE: This is, like, a pulled noodle. 213 00:09:21,459 --> 00:09:23,083 Pulled noodles are pretty straightforward, 214 00:09:23,083 --> 00:09:24,334 and normally I would tear the noodles 215 00:09:24,334 --> 00:09:25,709 and cook them in the broth 216 00:09:25,709 --> 00:09:27,626 so they'd take on some of that flavor, 217 00:09:27,626 --> 00:09:29,501 but I'm reducing the broth separately 218 00:09:29,501 --> 00:09:33,125 to try to concentrate the flavor. 219 00:09:33,125 --> 00:09:35,125 That's cool. I like that. 220 00:09:35,125 --> 00:09:37,209 AMAR: So we have a miso butterscotch-- 221 00:09:37,209 --> 00:09:39,834 sweet, sour, little salty, with a Stilton. 222 00:09:39,834 --> 00:09:42,501 Stilton? What? 223 00:09:42,501 --> 00:09:44,792 You know me and Stilton. We go way back. 224 00:09:44,792 --> 00:09:46,542 - [Nicole grunts] - Sorry. 225 00:09:46,542 --> 00:09:52,792 ♪ 226 00:09:52,792 --> 00:09:54,751 I thought I could do something a little bit quirky. 227 00:09:54,751 --> 00:09:57,334 Gaggan Anand, he's a very quirky sort of a person. 228 00:09:57,334 --> 00:09:59,209 My coconut sorbet tastes delicious. 229 00:09:59,209 --> 00:10:00,959 It's the right texture that I want, 230 00:10:00,959 --> 00:10:04,792 and then I put that into a mold that's got a skull on it. 231 00:10:04,792 --> 00:10:11,876 That's gonna represent the freezing to death element. 232 00:10:11,876 --> 00:10:16,167 You have one minute left, chefs. 233 00:10:16,167 --> 00:10:17,584 [indistinct] 234 00:10:17,584 --> 00:10:19,000 TOM: Wow. 235 00:10:19,000 --> 00:10:21,667 Get it. 236 00:10:21,667 --> 00:10:23,042 ALI: Ooh, that's spicy. 237 00:10:23,042 --> 00:10:24,584 AMAR: You make rice that fast? 238 00:10:24,584 --> 00:10:26,167 Damn, girl! 239 00:10:26,167 --> 00:10:29,959 I know that this is not good. 240 00:10:29,959 --> 00:10:34,792 NICOLE: Sweating emoji. 241 00:10:34,792 --> 00:10:36,959 Time's up! Hands up. 242 00:10:36,959 --> 00:10:38,834 Utensils down, please. 243 00:10:38,834 --> 00:10:40,334 Whoo! 244 00:10:40,334 --> 00:10:40,334 That was----ed up. 245 00:10:40,334 --> 00:10:46,209 PADMA: Previously on Top Chef World All-Stars... 246 00:10:46,209 --> 00:10:48,876 Buddha, please come up. 247 00:10:48,876 --> 00:10:51,876 Ooh. What was your emoji and what did you make? 248 00:10:51,876 --> 00:10:53,292 BUDDHA: It's the freezing emoji. 249 00:10:53,292 --> 00:10:55,375 I call it "Freezing Myself to Death." 250 00:10:55,375 --> 00:10:57,292 You got young coconut water that's been frozen to snow, 251 00:10:57,292 --> 00:11:00,417 coconut cream, coconut sorbet, which is the skull, 252 00:11:00,417 --> 00:11:01,959 with damson and candied ginger. 253 00:11:01,959 --> 00:11:04,626 PADMA: And what is the purée underneath, raspberry? 254 00:11:04,626 --> 00:11:07,000 BUDDHA: There's raspberry and damson, and there's supposed to 255 00:11:07,000 --> 00:11:08,792 be the fear, little bit of gore to it. 256 00:11:08,792 --> 00:11:10,626 I love the way you thought about the emotion, 257 00:11:10,626 --> 00:11:14,167 - and how you present it. - Thank you. 258 00:11:14,167 --> 00:11:17,959 I got kind of a goofball disguised emoji. 259 00:11:17,959 --> 00:11:19,501 I made you a crispy meatball 260 00:11:19,501 --> 00:11:21,709 covered in a flat rice called com dep 261 00:11:21,709 --> 00:11:23,918 that's been stained with pandan leaf. 262 00:11:23,918 --> 00:11:26,334 I like the crunch. 263 00:11:26,334 --> 00:11:30,667 Wow, that's spicy. But good. I love spicy. 264 00:11:30,667 --> 00:11:33,792 I have chosen the green leaf emoji. 265 00:11:33,792 --> 00:11:36,417 - PADMA: The four leaf clover. - Sorry? 266 00:11:36,417 --> 00:11:43,042 - It's-- it's about good luck. - For good luck. 267 00:11:43,042 --> 00:11:44,626 There's hundreds of emojis. 268 00:11:44,626 --> 00:11:47,042 Like, I can't know every emoji, you know? 269 00:11:47,042 --> 00:11:48,751 Anyway, what did you make? 270 00:11:48,751 --> 00:11:52,250 I made a salad with a mix of herbs and cucumber gazpacho. 271 00:11:52,250 --> 00:11:55,375 - That's very herbaceous. - Thank you. 272 00:11:55,375 --> 00:11:57,250 I made a creamy sauerkraut 273 00:11:57,250 --> 00:11:59,167 with a smoked fish and some amaranth puffs. 274 00:11:59,167 --> 00:12:01,167 PADMA: And what emoji did you choose? 275 00:12:01,167 --> 00:12:02,792 The queen. When I was young, 276 00:12:02,792 --> 00:12:04,375 we had a "King's Day" once a week 277 00:12:04,375 --> 00:12:06,083 where my father took us fishing. 278 00:12:06,083 --> 00:12:07,584 We figured out after a while, 279 00:12:07,584 --> 00:12:09,459 that was actually the "Queen's Days," 280 00:12:09,459 --> 00:12:11,584 - so we gave our mom a break. - Yeah. 281 00:12:11,584 --> 00:12:15,876 Super flavorful. 282 00:12:15,876 --> 00:12:17,167 Thank you. 283 00:12:17,167 --> 00:12:20,876 - What emoji did you have? - Sushi. 284 00:12:20,876 --> 00:12:26,792 I made fish and rice, and I poached the scallop. 285 00:12:26,792 --> 00:12:30,751 Is coconut in there? 286 00:12:30,751 --> 00:12:33,834 - Thank you. - GAGGAN: Thank you so much. 287 00:12:33,834 --> 00:12:35,334 I chose the sun emoji, 288 00:12:35,334 --> 00:12:37,501 and today I've made for you nightshades. 289 00:12:37,501 --> 00:12:39,417 There's a burnt eggplant purée on the bottom. 290 00:12:39,417 --> 00:12:41,792 Gold bar squash, green zucchini. 291 00:12:41,792 --> 00:12:44,626 I didn't realize zucchini was in the nightshade family. 292 00:12:44,626 --> 00:12:45,959 I think so. 293 00:12:45,959 --> 00:12:49,250 They're not? Well, [bleep]. [laughs] 294 00:12:49,250 --> 00:12:51,501 It's interesting. Thank you. 295 00:12:51,501 --> 00:12:53,834 I made, uh, some chicken noodle soup. 296 00:12:53,834 --> 00:12:55,167 I had the heart emoji. 297 00:12:55,167 --> 00:12:56,709 GAGGAN: Are these doughs handmade, or-- 298 00:12:56,709 --> 00:12:59,167 Yeah, I just made it in the mixer. 299 00:12:59,167 --> 00:13:02,375 Chicken soup in half an hour is tough. 300 00:13:02,375 --> 00:13:04,459 GABRI: Remove the prawn from the shell first. 301 00:13:04,459 --> 00:13:06,000 - PADMA: Thank you. - GABRI: Yes. 302 00:13:06,000 --> 00:13:08,959 This is a red shrimp chileatole 303 00:13:08,959 --> 00:13:11,375 with gooseberries. 304 00:13:11,375 --> 00:13:13,584 - It's good. - I like the heat. 305 00:13:13,584 --> 00:13:14,959 - Thank you. - PADMA: Thank you. 306 00:13:14,959 --> 00:13:16,667 Gabri's so cute. 307 00:13:16,667 --> 00:13:18,626 I picked the duck, or bird emoji, 308 00:13:18,626 --> 00:13:21,375 because my dad used to take me with him hunting. 309 00:13:21,375 --> 00:13:23,334 It brings so much memory for me. 310 00:13:23,334 --> 00:13:25,000 I made slow cooked duck 311 00:13:25,000 --> 00:13:28,959 and I serve it with some fennel, braised with orange juice. 312 00:13:28,959 --> 00:13:32,751 You cooked it quite well. 313 00:13:32,751 --> 00:13:34,334 I had the banana emoji, 314 00:13:34,334 --> 00:13:36,751 so, I made a roasted yellow plantain 315 00:13:36,751 --> 00:13:38,167 with miso butterscotch, 316 00:13:38,167 --> 00:13:40,375 Stilton blue cheese and crispy bacon. 317 00:13:40,375 --> 00:13:42,375 Wow. Very interesting combination. 318 00:13:42,375 --> 00:13:44,334 I-- I love it. It's all BBB. 319 00:13:44,334 --> 00:13:46,292 Blue cheese, bananas and bacon. 320 00:13:46,292 --> 00:13:47,959 - There you go! - Yeah. 321 00:13:47,959 --> 00:13:50,375 Interesting. 322 00:13:50,375 --> 00:13:52,959 Gaggan, how do you think our chefs did 323 00:13:52,959 --> 00:13:54,459 with this emoji Quickfire? 324 00:13:54,459 --> 00:13:55,918 I love it, I was very happy 325 00:13:55,918 --> 00:13:59,125 with how you all cooked with you heart. 326 00:13:59,125 --> 00:14:00,584 PADMA: There were a few 327 00:14:00,584 --> 00:14:03,542 that fell just a little bit short. 328 00:14:03,542 --> 00:14:07,584 Who had one of our least favorite dishes, Gaggan? 329 00:14:07,584 --> 00:14:09,959 Ali, I'm sorry. I expected more. 330 00:14:09,959 --> 00:14:14,792 Everything tasted good, but it was too simple as a dish. 331 00:14:14,792 --> 00:14:17,959 Dale. I'm from Asia. We love chicken soup. 332 00:14:17,959 --> 00:14:20,459 But heart is a very difficult thing to represent in food. 333 00:14:20,459 --> 00:14:23,334 I think in 30 minutes, it's hard to get chicken soup 334 00:14:23,334 --> 00:14:26,959 at the level that you need to for this competition. 335 00:14:26,959 --> 00:14:30,584 - Okay. - Who else? 336 00:14:30,584 --> 00:14:34,459 Hi, Victoire. 337 00:14:34,459 --> 00:14:37,375 And your dish was scallops that were cooked 338 00:14:37,375 --> 00:14:41,375 and just using fish and rice cannot complete an emoji. 339 00:14:41,375 --> 00:14:43,584 And now for some good news. 340 00:14:43,584 --> 00:14:47,334 Who had one of our favorite dishes of the day? 341 00:14:47,334 --> 00:14:49,667 Nicole. I was very surprised. 342 00:14:49,667 --> 00:14:52,292 Sweet little green grinchy-looking thing, 343 00:14:52,292 --> 00:14:54,292 and that meatball was fiercely spiced. 344 00:14:54,292 --> 00:14:56,334 Great disguise. 345 00:14:56,334 --> 00:14:58,792 It was good to get that smack of flavor. 346 00:14:58,792 --> 00:15:01,375 Thank you. 347 00:15:01,375 --> 00:15:03,042 Buddha, that was, like, wow. 348 00:15:03,042 --> 00:15:05,709 That was, like, one of my dishes I would do for that emoji. 349 00:15:05,709 --> 00:15:07,667 - Well done, Buddha. - Thank you. Means a lot. 350 00:15:07,667 --> 00:15:11,918 And we have one more favorite. 351 00:15:11,918 --> 00:15:13,834 Amar. I loved your dish. 352 00:15:13,834 --> 00:15:17,542 It was banana, blue cheese, bacon and bold. 353 00:15:17,542 --> 00:15:21,000 I would like to steal that idea sometime in my life. 354 00:15:21,000 --> 00:15:23,000 The chef that won today 355 00:15:23,000 --> 00:15:31,167 is the one who took the competition to a next level. 356 00:15:31,167 --> 00:15:36,667 Chef Buddha, thank you. 357 00:15:36,667 --> 00:15:39,375 Congratulations, Buddha, you have immunity 358 00:15:39,375 --> 00:15:41,459 in the next Elimination Challenge. 359 00:15:41,459 --> 00:15:43,501 - How does it feel? - Another one of those moments, 360 00:15:43,501 --> 00:15:45,042 I've never got to meet him. 361 00:15:45,042 --> 00:15:46,834 He's the myth, the legend and just 362 00:15:46,834 --> 00:15:49,000 to even win an immunity is an icing on top. 363 00:15:49,000 --> 00:15:50,375 I'm so proud of you. 364 00:15:50,375 --> 00:15:52,375 Chefs, why don't you join 365 00:15:52,375 --> 00:15:55,083 your colleagues over here? 366 00:15:55,083 --> 00:15:57,375 SARA: Good job, buddy. 367 00:15:57,375 --> 00:16:00,375 Gaggan has something in store for your next challenge. 368 00:16:00,375 --> 00:16:07,042 ♪ 369 00:16:07,042 --> 00:16:09,000 [Buddha laughs] 370 00:16:09,000 --> 00:16:10,834 It's a doppelganger. 371 00:16:10,834 --> 00:16:17,375 Interesting. 372 00:16:17,375 --> 00:16:21,918 Chefs, please, remove your cloches. 373 00:16:21,918 --> 00:16:23,792 Oh, wow. 374 00:16:23,792 --> 00:16:25,709 PADMA: One of the dishes that Gaggan has 375 00:16:25,709 --> 00:16:33,042 on his 25-course menu is rainbow world. 376 00:16:33,042 --> 00:16:34,959 You taste it? 377 00:16:34,959 --> 00:16:36,334 GAGGAN: In COVID times, 378 00:16:36,334 --> 00:16:38,959 there was a lot of hate on social media. 379 00:16:38,959 --> 00:16:43,584 And I felt I would spread a message of love on this plate. 380 00:16:43,584 --> 00:16:45,709 Especially to the LBGT community, 381 00:16:45,709 --> 00:16:47,167 as a rainbow. 382 00:16:47,167 --> 00:16:49,751 Wherever they are from this planet, 383 00:16:49,751 --> 00:16:53,125 they are born to love each other. 384 00:16:53,125 --> 00:16:55,250 GABRI: This is really beautiful. 385 00:16:55,250 --> 00:16:57,959 Not only one of the greatest chefs is here, 386 00:16:57,959 --> 00:16:59,751 trying my food. 387 00:16:59,751 --> 00:17:02,918 Also, I'm gonna try his food. This is amazing. 388 00:17:02,918 --> 00:17:08,000 The idea, please, understand, is not to use your hands to eat. 389 00:17:08,000 --> 00:17:10,334 - [chuckles] - You gotta lick my plate. 390 00:17:10,334 --> 00:17:13,250 - CHARBEL: Oh, no. - GAGGAN: Use your tongue. 391 00:17:13,250 --> 00:17:15,042 Licking plate is nothing new to me. 392 00:17:15,042 --> 00:17:16,459 I want to do this real quick, guys. 393 00:17:16,459 --> 00:17:18,709 - I'm sorry. - [all laughing] 394 00:17:18,709 --> 00:17:23,667 NICOLE: Okay. 395 00:17:23,667 --> 00:17:26,000 GAGGAN: There's a paste here with jasmine cream, 396 00:17:26,000 --> 00:17:29,417 and on top, flowers and fruits from around the world 397 00:17:29,417 --> 00:17:31,792 that were edible to create the rainbow. 398 00:17:31,792 --> 00:17:36,167 It takes days of drying, so it's a very complicated dish. 399 00:17:36,167 --> 00:17:37,959 It's very good. 400 00:17:37,959 --> 00:17:40,042 DALE: I think the concept is interesting, 401 00:17:40,042 --> 00:17:42,250 and I'm obviously tasting and enjoying it and the experience, 402 00:17:42,250 --> 00:17:43,834 but there is definitely some chefs 403 00:17:43,834 --> 00:17:46,876 that are just lappin' it up. 404 00:17:46,876 --> 00:17:49,959 Aww, I love the dish. It's so iconically Gaggan. 405 00:17:49,959 --> 00:17:51,709 This is like the Willy Wonka scene 406 00:17:51,709 --> 00:17:53,959 where every single time you lick the different color, 407 00:17:53,959 --> 00:17:55,375 it was a different flavor. 408 00:17:55,375 --> 00:17:58,042 Blueberry, hibiscus, tropical flavors. 409 00:17:58,042 --> 00:18:00,876 Cranberry? It's in your beard. 410 00:18:00,876 --> 00:18:03,542 You couldn't taste that, it's not like a gimmick. 411 00:18:03,542 --> 00:18:05,584 PADMA: For your Elimination Challenge, 412 00:18:05,584 --> 00:18:09,959 we want you to create a dish that sends a message, 413 00:18:09,959 --> 00:18:11,542 is visually stunning, 414 00:18:11,542 --> 00:18:14,167 and can be eaten without utensils. 415 00:18:14,167 --> 00:18:16,334 Try to represent your emotions. 416 00:18:16,334 --> 00:18:18,167 What you want to present yourself as. 417 00:18:18,167 --> 00:18:20,000 Your beliefs. 418 00:18:20,000 --> 00:18:21,542 ALI: I'm excited for the challenge, 419 00:18:21,542 --> 00:18:23,876 because if you come to my restaurant, Ali, 420 00:18:23,876 --> 00:18:25,167 you would walk just inside 421 00:18:25,167 --> 00:18:26,959 and you will see, like, a very big hashtag 422 00:18:26,959 --> 00:18:28,709 that says "I have a story to tell," 423 00:18:28,709 --> 00:18:31,417 because I do believe that chefs are storytellers. 424 00:18:31,417 --> 00:18:33,375 I'm so excited to see what you come up with. 425 00:18:33,375 --> 00:18:34,918 PADMA: All right, chefs, good luck. 426 00:18:34,918 --> 00:18:37,751 - We'll see you tomorrow. - CHEFS: Thank you. 427 00:18:37,751 --> 00:18:42,250 ♪ 428 00:18:42,250 --> 00:18:44,709 All right. 429 00:18:44,709 --> 00:18:47,375 Let's go. 430 00:18:47,375 --> 00:18:49,250 BUDDHA: I'm gonna go all out for this one again. 431 00:18:49,250 --> 00:18:50,959 This is your sh--. 432 00:18:50,959 --> 00:18:52,792 And what I get frustrated about 433 00:18:52,792 --> 00:18:55,584 is that I get put in this sort of category of people like, 434 00:18:55,584 --> 00:18:57,167 "Oh, you're a tweezer chef, 435 00:18:57,167 --> 00:18:58,751 or you're, you know, molecular." 436 00:18:58,751 --> 00:19:00,375 Yeah, but as long as it tastes good, 437 00:19:00,375 --> 00:19:01,709 it doesn't really matter. 438 00:19:01,709 --> 00:19:03,083 NICOLE: I thought it was pretty cool, 439 00:19:03,083 --> 00:19:04,542 what chef Gaggan did today. 440 00:19:04,542 --> 00:19:06,417 DALE: And he was very interesting, 441 00:19:06,417 --> 00:19:09,083 but that dish probably took three days to pull together. 442 00:19:09,083 --> 00:19:13,167 I'm not gonna have, like, powders and gelees and foams. 443 00:19:13,167 --> 00:19:14,751 Like, that's just not my style. 444 00:19:14,751 --> 00:19:16,584 I think it's maybe a mistake 445 00:19:16,584 --> 00:19:18,250 to jump on that just because, you know? 446 00:19:18,250 --> 00:19:20,334 SARA: Yeah. What's your dish, Dale? 447 00:19:20,334 --> 00:19:22,167 I never really thought much of Mexican food, 448 00:19:22,167 --> 00:19:23,709 and then the first time I had a mole, 449 00:19:23,709 --> 00:19:25,626 I felt like a complete fool, basically. 450 00:19:25,626 --> 00:19:27,709 It, like, literally blew my mind. 451 00:19:27,709 --> 00:19:31,000 It's way beyond most French sauces or anything like that. 452 00:19:31,000 --> 00:19:32,834 My message is, "Never judge food, 453 00:19:32,834 --> 00:19:35,334 until you really, really taste the authentic version." 454 00:19:35,334 --> 00:19:36,959 So, I'm doing mole. 455 00:19:36,959 --> 00:19:38,959 The time, it's a little bit tight to make a mole, 456 00:19:38,959 --> 00:19:40,250 especially considering this isn't something 457 00:19:40,250 --> 00:19:41,667 that I do every day. 458 00:19:41,667 --> 00:19:43,209 Gonna see if I can pull it out, 459 00:19:43,209 --> 00:19:44,584 or if they're gonna be like, 460 00:19:44,584 --> 00:19:46,250 "This is a----ing Canadian mole." 461 00:19:46,250 --> 00:19:50,167 Put some maple in it? 462 00:19:50,167 --> 00:19:56,959 CHEF: Hey, guys. 463 00:19:56,959 --> 00:19:59,375 Hey, do you have baby back rib? 464 00:19:59,375 --> 00:20:02,167 - Can I have two of them? - ALI: All right, buddy. 465 00:20:02,167 --> 00:20:04,125 Since you got immunity, the beers is on you. 466 00:20:04,125 --> 00:20:05,667 - BUDDHA: Gettin' the beers. - ALI: Yes. 467 00:20:05,667 --> 00:20:08,125 AMAR: Let me get, like, 200 grams, those prawns, 468 00:20:08,125 --> 00:20:09,792 and also let me get a tail, too. 469 00:20:09,792 --> 00:20:12,751 My approach is to think of the message first. 470 00:20:12,751 --> 00:20:15,375 I like to travel a lot, because through food, 471 00:20:15,375 --> 00:20:17,334 you get to know all the people's culture. 472 00:20:17,334 --> 00:20:19,209 I once travelled to Thailand, 473 00:20:19,209 --> 00:20:21,000 fell in love with Thai papaya salad. 474 00:20:21,000 --> 00:20:23,542 Oh, Thai basil! Perfecto. 475 00:20:23,542 --> 00:20:26,209 But now, I need to reinvent papaya salad 476 00:20:26,209 --> 00:20:27,918 and present it to Gaggan, 477 00:20:27,918 --> 00:20:30,125 who's happened to have his restaurant in Thailand. 478 00:20:30,125 --> 00:20:32,792 That's risky. This is my lucky day, woo-hoo! 479 00:20:32,792 --> 00:20:35,250 - Anyone seen corn? - MAN: What about frozen corn? 480 00:20:35,250 --> 00:20:37,375 Yeah, if you have frozen corn, I'll take a look. 481 00:20:37,375 --> 00:20:39,459 GABRI: I'm gonna make a taco. 482 00:20:39,459 --> 00:20:41,292 - You know, the-- - [Amar laughs] 483 00:20:41,292 --> 00:20:43,626 - That's what I'm talking about. - GABRI: Yes. 484 00:20:43,626 --> 00:20:46,667 The most popular taco of Mexico, the al pastor taco. 485 00:20:46,667 --> 00:20:49,584 Instead of use pork, I'm gonna use fish 486 00:20:49,584 --> 00:20:51,667 to create a more delicate dish. 487 00:20:51,667 --> 00:20:55,083 I'll be back for the sea bass. Thank you. 488 00:20:55,083 --> 00:20:56,584 TOM G: Hi, Buddha. How are you doing? 489 00:20:56,584 --> 00:20:58,250 BUDDHA: Yeah, medium to well, thank you. 490 00:20:58,250 --> 00:20:59,959 TOM: Medium to well, too, thank you very much. 491 00:20:59,959 --> 00:21:01,250 - Bye-bye. - BUDDHA: Bye-bye. 492 00:21:01,250 --> 00:21:02,501 NICOLE: Ten minutes, you guys! 493 00:21:02,501 --> 00:21:04,209 Charbel, what you looking for? 494 00:21:04,209 --> 00:21:05,375 Phyllo dough! 495 00:21:05,375 --> 00:21:06,792 This challenge speak to me. 496 00:21:06,792 --> 00:21:08,375 My dishes, mixed between 497 00:21:08,375 --> 00:21:11,501 old school Lebanese food and modern cuisine. 498 00:21:11,501 --> 00:21:13,125 EMPLOYEE: In the spice aisle. 499 00:21:13,125 --> 00:21:14,542 CHARBEL: Right now, Lebanese people 500 00:21:14,542 --> 00:21:16,167 are going through hard time. 501 00:21:16,167 --> 00:21:18,167 Not too long ago, we had this explosion. 502 00:21:18,167 --> 00:21:19,959 The whole city got damaged, 503 00:21:19,959 --> 00:21:23,459 and then they are suffering to get bread and electricity, 504 00:21:23,459 --> 00:21:25,375 but Lebanon is kind of forgotten, 505 00:21:25,375 --> 00:21:28,042 so I cannot forget where I came from. 506 00:21:28,042 --> 00:21:30,918 Thank you, ma'am. 507 00:21:30,918 --> 00:21:33,918 - I think I'm done. - Okay. 508 00:21:33,918 --> 00:21:35,626 SARA: That's it. 509 00:21:35,626 --> 00:21:49,959 AMAR: All right, guys, let's make some fancy stuff. 510 00:21:49,959 --> 00:21:54,584 AMAR: We got new blender, boys. 511 00:21:54,584 --> 00:22:01,000 Sh--. 512 00:22:01,000 --> 00:22:02,792 Nicole, what you making with this chicken? 513 00:22:02,792 --> 00:22:06,334 I'm gonna eat it. [laughs] 514 00:22:06,334 --> 00:22:08,501 The message aspect really hits home for me, 515 00:22:08,501 --> 00:22:10,250 because I automatically start thinking 516 00:22:10,250 --> 00:22:12,209 about where I am in my life right now. 517 00:22:12,209 --> 00:22:15,250 Actually, this dish is based on three generations of my family. 518 00:22:15,250 --> 00:22:17,375 In Chinese culture, the number three 519 00:22:17,375 --> 00:22:18,876 is a very good luck number, 520 00:22:18,876 --> 00:22:20,292 and I'm about to endeavor 521 00:22:20,292 --> 00:22:22,125 on a third generation of our family. 522 00:22:22,125 --> 00:22:23,375 I'm adopting a child from Vietnam. 523 00:22:23,375 --> 00:22:25,167 I'm really close with my mom. 524 00:22:25,167 --> 00:22:26,834 I'm business partners with my sister, 525 00:22:26,834 --> 00:22:29,459 so, family is really my message right now. 526 00:22:29,459 --> 00:22:31,375 So, I'm gonna make two pancakes and chicken. 527 00:22:31,375 --> 00:22:34,334 A jianbing pancake, a green onion pancake 528 00:22:34,334 --> 00:22:35,709 that my grandma used to teach me, 529 00:22:35,709 --> 00:22:37,709 and the sesame chicken that I love. 530 00:22:37,709 --> 00:22:40,167 What about utensil-wise, Nicole? 531 00:22:40,167 --> 00:22:42,959 It's a rollup, man! It's a Chinese burrito. 532 00:22:42,959 --> 00:22:45,375 I always thought that you need to travel a lot 533 00:22:45,375 --> 00:22:46,959 to see the best food, 534 00:22:46,959 --> 00:22:48,959 but then I realized you really need to learn first 535 00:22:48,959 --> 00:22:50,667 to understand your own produce from home. 536 00:22:50,667 --> 00:22:53,626 I'm making a pumpkin. It's a vegetarian dish. 537 00:22:53,626 --> 00:22:56,083 There is this one specific dish on the menu of the ship, 538 00:22:56,083 --> 00:22:57,918 which you eat with your hands. 539 00:22:57,918 --> 00:22:59,751 It's pumpkin and carrots, 540 00:22:59,751 --> 00:23:02,042 which gonna look like a little pumpkin in the end, hopefully. 541 00:23:02,042 --> 00:23:03,584 The dish will be two different mousses, 542 00:23:03,584 --> 00:23:05,584 and to eat a mousse without utensils 543 00:23:05,584 --> 00:23:07,876 will be not a big deal if the mousse is stable enough. 544 00:23:07,876 --> 00:23:11,459 It's a very nice dish. Could be a winner. 545 00:23:11,459 --> 00:23:16,125 - BUDDHA: One hour! - Wait! 546 00:23:16,125 --> 00:23:19,584 ALI: I'm doing a vegetarian kubbeh. 547 00:23:19,584 --> 00:23:21,459 ...in the Middle East, it's eaten with meat, 548 00:23:21,459 --> 00:23:23,417 so, I'm gonna be doing a vegetarian option from it, 549 00:23:23,417 --> 00:23:25,542 mushroom is a great substitute for meat. 550 00:23:25,542 --> 00:23:27,709 I have been fortunate enough to advocate 551 00:23:27,709 --> 00:23:30,375 for the United Nation for the past three, four years. 552 00:23:30,375 --> 00:23:33,667 Food waste and the waste from animals are very dangerous, 553 00:23:33,667 --> 00:23:35,375 and that's affecting our climate. 554 00:23:35,375 --> 00:23:37,167 DALE: It's pretty common in Jordan 555 00:23:37,167 --> 00:23:38,709 to eat stuff with your hands, isn't it? 556 00:23:38,709 --> 00:23:40,501 In my country, normally, we have couple of items 557 00:23:40,501 --> 00:23:42,709 that we eat with our hands. 558 00:23:42,709 --> 00:23:45,000 Until that, the flavors of food comes for your hands. 559 00:23:45,000 --> 00:23:46,417 Agreed, yeah. 560 00:23:46,417 --> 00:23:47,876 - NICOLE: Let me guess. - CHARBEL: What? 561 00:23:47,876 --> 00:23:49,542 You're doing something with za'atar. 562 00:23:49,542 --> 00:23:51,292 CHARBEL: You guessed it right. 563 00:23:51,292 --> 00:23:54,501 My dish, it's inspires from za'atar man'ouche, 564 00:23:54,501 --> 00:23:56,876 and kinda looks like Lebanese flag. 565 00:23:56,876 --> 00:23:59,042 I'm going to make, like, a crispy phyllo, 566 00:23:59,042 --> 00:24:01,751 za'atar on the side, and they can eat it with it. 567 00:24:01,751 --> 00:24:03,042 Love it. 568 00:24:03,042 --> 00:24:06,542 ♪ 569 00:24:06,542 --> 00:24:08,375 Gaggan's one of those people 570 00:24:08,375 --> 00:24:10,042 that will go down in our lifetimes 571 00:24:10,042 --> 00:24:12,542 as one of the greatest chefs in history, really. 572 00:24:12,542 --> 00:24:15,042 - Yeah, I would agree on that. - Even though I've got immunity, 573 00:24:15,042 --> 00:24:17,250 I still want to impress one of the greatest judges. 574 00:24:17,250 --> 00:24:19,959 I brought probably $1000 worth of molds. 575 00:24:19,959 --> 00:24:23,042 This hand mold seems perfect for this challenge. 576 00:24:23,042 --> 00:24:25,918 I filled it up with a setting agent called agar agar. 577 00:24:25,918 --> 00:24:28,250 The hand's gonna hold the cheese dip 578 00:24:28,250 --> 00:24:30,792 with Brillat-Savarin, shallot crumble, 579 00:24:30,792 --> 00:24:32,542 just trying to make the cheese shine. 580 00:24:32,542 --> 00:24:34,792 Flavor is number one here, 581 00:24:34,792 --> 00:24:36,375 even though it's a visually stunning dish 582 00:24:36,375 --> 00:24:38,000 and you have to eat with your hands. 583 00:24:38,000 --> 00:24:45,375 Gonna be more like a little take on chips and dip. 584 00:24:45,375 --> 00:24:47,876 This pineapple, I'm going to marinate it 585 00:24:47,876 --> 00:24:50,209 with African chili. 586 00:24:50,209 --> 00:24:52,792 I'm celebrating African gastronomy, 587 00:24:52,792 --> 00:24:54,834 so I want to make akara. 588 00:24:54,834 --> 00:24:58,792 It's, um, famous street food in my Congo. 589 00:24:58,792 --> 00:25:02,501 If you want to discover African culture by the gastronomy, 590 00:25:02,501 --> 00:25:04,626 you should eat with your fingers. 591 00:25:04,626 --> 00:25:09,375 TOM G: Thirty minutes, everybody! 592 00:25:09,375 --> 00:25:13,250 VICTOIRE: Gabri, what is your message? 593 00:25:13,250 --> 00:25:16,375 My message is celebrating sustainable agriculture 594 00:25:16,375 --> 00:25:18,042 and organic corn. 595 00:25:18,042 --> 00:25:20,250 96% of the corn 596 00:25:20,250 --> 00:25:22,709 that is produced and consumed in the world 597 00:25:22,709 --> 00:25:23,918 is organic. 598 00:25:23,918 --> 00:25:25,918 I'd rather use, you know, 599 00:25:25,918 --> 00:25:28,626 organic and Creole corn. 600 00:25:28,626 --> 00:25:31,792 My uncle grows Creole and organic corn. 601 00:25:31,792 --> 00:25:34,709 The corn... corn... corn. 602 00:25:34,709 --> 00:25:37,876 Transgenic corn doesn't work. It's not nutritious. 603 00:25:37,876 --> 00:25:41,083 VICTOIRE: Shut up! My God! 604 00:25:41,083 --> 00:25:43,167 - [Gabri laughs] - I love you, you know. 605 00:25:43,167 --> 00:25:45,501 DALE: Ten minutes, 30 seconds left! 606 00:25:45,501 --> 00:25:47,709 I prefer to eat with my fingers, 607 00:25:47,709 --> 00:25:49,834 so, I think this is a really nice challenge. 608 00:25:49,834 --> 00:25:53,626 Honestly, that's how I enjoy eating food. 609 00:25:53,626 --> 00:25:56,042 Like, it's totally a thing we do in our family. 610 00:25:56,042 --> 00:25:58,501 SARA: Doin' pecan pie pork. 611 00:25:58,501 --> 00:26:01,417 Visually stunning is what it's supposed to be, 612 00:26:01,417 --> 00:26:04,417 so I'm gonna give them something that looks one way, 613 00:26:04,417 --> 00:26:06,167 but completely tastes another. 614 00:26:06,167 --> 00:26:08,751 Seafood sausage. Thai flavors. 615 00:26:08,751 --> 00:26:10,626 Is it like a pickup, or how is it, uh-- 616 00:26:10,626 --> 00:26:12,209 AMAR: It's gonna be a pickup, yeah. 617 00:26:12,209 --> 00:26:13,918 I want it to start on one end, 618 00:26:13,918 --> 00:26:15,792 take the seafood sausage, run it over on the plate... 619 00:26:15,792 --> 00:26:18,209 - Yeah. - ...just have one perfect bite. 620 00:26:18,209 --> 00:26:21,751 Four minutes and 20 second, guys! 621 00:26:21,751 --> 00:26:25,042 I'm rolling up my ginger mousse with the pumpkin inside. 622 00:26:25,042 --> 00:26:26,209 I'm gonna freeze it overnight. 623 00:26:26,209 --> 00:26:27,959 If I don't make it today, 624 00:26:27,959 --> 00:26:30,125 there's no way I can freeze the mousse tomorrow on time, 625 00:26:30,125 --> 00:26:31,584 because the kappa glaze needs 626 00:26:31,584 --> 00:26:33,334 to come around the mousse when it's frozen. 627 00:26:33,334 --> 00:26:35,918 The mousse is very soft, you put a kappa around it. 628 00:26:35,918 --> 00:26:39,292 And a kappa will make sure the mousse will stable 629 00:26:39,292 --> 00:26:42,709 just as long, until you eat it. 630 00:26:42,709 --> 00:26:44,959 DALE: This is only the fifth time I've made mole. 631 00:26:44,959 --> 00:26:46,542 It's mole number five! 632 00:26:46,542 --> 00:26:48,167 So, I'm not entirely sure, you know? 633 00:26:48,167 --> 00:26:49,792 SARA: Dale is making mole. 634 00:26:49,792 --> 00:26:51,751 Gabri's already been on the top with a mole. 635 00:26:51,751 --> 00:26:54,250 DALE: Want to taste this? 636 00:26:54,250 --> 00:26:55,626 SARA: It does taste pretty good, 637 00:26:55,626 --> 00:26:57,584 but I think he's taking a big risk. 638 00:26:57,584 --> 00:27:02,584 It's a mole. 639 00:27:02,584 --> 00:27:06,000 AMAR: One hour and 30 minutes went super fast, huh? 640 00:27:06,000 --> 00:27:07,125 DALE: Yeah, it did. 641 00:27:07,125 --> 00:27:27,792 ♪ 642 00:27:27,792 --> 00:27:30,417 - [calling tone ringing] - CHARBEL'S DAD: Hi. 643 00:27:30,417 --> 00:27:31,626 CHARBEL: What's up, Dad? 644 00:27:31,626 --> 00:27:33,918 My mom, my dad, my sibling 645 00:27:33,918 --> 00:27:36,209 are the most important people to me. 646 00:27:36,209 --> 00:27:38,626 - How's my mom? - Good. 647 00:27:38,626 --> 00:27:42,167 It's been-- actually, here, it's 105 degrees, 648 00:27:42,167 --> 00:27:43,751 - I think, now. - Damn. 649 00:27:43,751 --> 00:27:45,834 My brother and I moved to California 650 00:27:45,834 --> 00:27:49,501 when I was 20, and I didn't speak any English. 651 00:27:49,501 --> 00:27:51,292 First six months in LA, me and my brother 652 00:27:51,292 --> 00:27:52,792 used to live in a warehouse, 653 00:27:52,792 --> 00:27:54,375 sleeping on the mattress on the floor. 654 00:27:54,375 --> 00:27:56,792 - I miss you guys. - Almost there! 655 00:27:56,792 --> 00:27:57,876 Yep. Almost there. 656 00:27:57,876 --> 00:27:59,709 I'm very grateful about those days, 657 00:27:59,709 --> 00:28:02,542 because now, it make me appreciate what I have. 658 00:28:02,542 --> 00:28:04,334 We'll kick some ass, don't worry. 659 00:28:04,334 --> 00:28:06,792 [laughing] We are confident in you. 660 00:28:06,792 --> 00:28:08,459 I'm not doing this for only me, 661 00:28:08,459 --> 00:28:10,292 I'm doing this for them, too. 662 00:28:10,292 --> 00:28:11,959 It made me push harder. 663 00:28:11,959 --> 00:28:14,417 CHARBEL'S BROTHER: Love you, bro. 664 00:28:14,417 --> 00:28:18,250 ♪ 665 00:28:18,250 --> 00:28:20,834 NICOLE: Another day, another dollar. 666 00:28:20,834 --> 00:28:22,959 AMAR: This is a Buddha and Tom winning challenge. 667 00:28:22,959 --> 00:28:24,459 This is what they love to do. 668 00:28:24,459 --> 00:28:36,417 [upbeat instrumental playing] 669 00:28:36,417 --> 00:28:39,542 ALI: I'm a bit stressed. 670 00:28:39,542 --> 00:28:44,042 ...I need to stuff my dough... 671 00:28:44,042 --> 00:28:52,918 AMAR: Nice. 672 00:28:52,918 --> 00:28:54,918 The dish needs to be visually stunning, 673 00:28:54,918 --> 00:28:56,792 it needs to be eaten with your hand, 674 00:28:56,792 --> 00:29:00,792 and it needs to have a message behind it. 675 00:29:00,792 --> 00:29:03,167 I have already been in the bottom in the Quickfire, 676 00:29:03,167 --> 00:29:05,709 and I don't want to go home from this challenge. 677 00:29:05,709 --> 00:29:07,918 Time in Top Chef kitchen does not go normally. 678 00:29:07,918 --> 00:29:10,334 It goes so fast. 679 00:29:10,334 --> 00:29:13,834 Where's that little-- how does this work? 680 00:29:13,834 --> 00:29:15,459 Ali, how does this work? 681 00:29:15,459 --> 00:29:17,918 Maybe I should plug it in, right? 682 00:29:17,918 --> 00:29:19,834 [Amar laughs] 683 00:29:19,834 --> 00:29:22,959 Today, I'm gonna make my herb powder, 684 00:29:22,959 --> 00:29:25,501 wrap my seafood sausage. 685 00:29:25,501 --> 00:29:28,501 My take on this dish is to basically deconstruct 686 00:29:28,501 --> 00:29:30,501 all the ingredients you put in papaya salad, 687 00:29:30,501 --> 00:29:33,751 by making an assortment of purées and jellies. 688 00:29:33,751 --> 00:29:35,501 Two gelées, like, four purées. 689 00:29:35,501 --> 00:29:37,542 I have something in my mind that I wanna do, 690 00:29:37,542 --> 00:29:39,167 but sometimes, it's very difficult to translate 691 00:29:39,167 --> 00:29:40,501 that message on a plate, 692 00:29:40,501 --> 00:29:42,375 Go big or go home, right? 693 00:29:42,375 --> 00:29:43,959 I guess, out of everybody, we're the only two 694 00:29:43,959 --> 00:29:45,876 that have been through Last Chance Kitchen. 695 00:29:45,876 --> 00:29:48,417 - Oh, yeah? Is that it? - I won my season. 696 00:29:48,417 --> 00:29:51,375 ♪ 697 00:29:51,375 --> 00:29:52,667 TOM: Gabri, how is that? 698 00:29:52,667 --> 00:29:54,584 - Are you nervous? - I'm happy. 699 00:29:54,584 --> 00:29:56,834 All the Mexican food, it's eaten with their hands, 700 00:29:56,834 --> 00:29:58,042 that's easy. 701 00:29:58,042 --> 00:29:59,876 More water from this one. 702 00:29:59,876 --> 00:30:02,792 The hard part is, in this, to be a stunning dish, 703 00:30:02,792 --> 00:30:05,125 so it's going to be a multicolored tortilla 704 00:30:05,125 --> 00:30:09,125 to represent all transgenic corn that is consumed and produced 705 00:30:09,125 --> 00:30:10,834 around the world. 706 00:30:10,834 --> 00:30:13,375 Beautiful. 707 00:30:13,375 --> 00:30:15,834 ♪ 708 00:30:15,834 --> 00:30:17,834 What do you have to do today? What's on your list? 709 00:30:17,834 --> 00:30:20,417 I gotta make all the pancakes, fry the green onion, 710 00:30:20,417 --> 00:30:22,209 julienne like, garnishes, 711 00:30:22,209 --> 00:30:24,417 so, actually, quite a bit. 712 00:30:24,417 --> 00:30:30,792 How did that turn out? 713 00:30:30,792 --> 00:30:35,959 At this point, everything looks really good. 714 00:30:35,959 --> 00:30:37,501 ...so I'm quite excited. 715 00:30:37,501 --> 00:30:39,667 You try a bite? Open your mouth. 716 00:30:39,667 --> 00:30:41,417 - It's hot, it's hot. - I don't care. 717 00:30:41,417 --> 00:30:43,584 - Mmm. - That's my utensil, 718 00:30:43,584 --> 00:30:46,083 they just like, pick it up by the rib. 719 00:30:46,083 --> 00:30:48,542 Hey, I don't need a utensil when it tastes that good. 720 00:30:48,542 --> 00:30:51,167 - One hour, Ali! - Yes, boss. 721 00:30:51,167 --> 00:30:53,125 I want to have, like, 722 00:30:53,125 --> 00:30:55,792 a visually forest-looking dish. 723 00:30:55,792 --> 00:30:58,626 - Amar? What do you think? - Huh? 724 00:30:58,626 --> 00:31:00,209 That looks good. That looks like nature. 725 00:31:00,209 --> 00:31:01,375 - ALI: Yeah? - AMAR: Yeah, yeah. 726 00:31:01,375 --> 00:31:02,792 Don't say anything, 727 00:31:02,792 --> 00:31:04,501 but he took a bunch of fake plants 728 00:31:04,501 --> 00:31:08,292 from the stew room to plate his dish. [laughs] 729 00:31:08,292 --> 00:31:23,584 ♪ 730 00:31:23,584 --> 00:31:26,042 Usually, to make a cannoli, 731 00:31:26,042 --> 00:31:28,167 you should use a normal flour, 732 00:31:28,167 --> 00:31:30,959 but I just make it with cassava. 733 00:31:30,959 --> 00:31:34,918 I cook sweet potato, papa potato, the white potato. 734 00:31:34,918 --> 00:31:46,501 Africa, it's the continent of roots. 735 00:31:46,501 --> 00:31:50,250 AMAR: Fifteen minutes, guys! 736 00:31:50,250 --> 00:31:52,834 Think in three. Three and three and threes. 737 00:31:52,834 --> 00:31:54,876 I gotta get this pineapple going, 738 00:31:54,876 --> 00:31:57,751 test out my chicken, make sure my mole's all good. 739 00:31:57,751 --> 00:31:59,626 And then start constructing things. 740 00:31:59,626 --> 00:32:02,792 I'm not cooking my chicken thighs in the mole. 741 00:32:02,792 --> 00:32:05,125 This way, you can take that chicken, 742 00:32:05,125 --> 00:32:06,459 wipe it through the mole, 743 00:32:06,459 --> 00:32:07,584 the corn crossed with the cilantro, 744 00:32:07,584 --> 00:32:08,959 and pop in your mouth. 745 00:32:08,959 --> 00:32:11,167 It's nice and juicy. 746 00:32:11,167 --> 00:32:13,042 I'm thinking, "Did I make the right choice?" 747 00:32:13,042 --> 00:32:15,959 And I don't know. I don't know. 748 00:32:15,959 --> 00:32:18,709 [tense instrumental playing] 749 00:32:18,709 --> 00:32:21,876 - Ten minutes, Ali. - Yup. 750 00:32:21,876 --> 00:32:23,292 How's it going over there, Buddha? 751 00:32:23,292 --> 00:32:24,542 Medium to well-made. 752 00:32:24,542 --> 00:32:26,042 SARA: Yes, let's go. Come on. 753 00:32:26,042 --> 00:32:29,709 [tense instrumental playing] 754 00:32:29,709 --> 00:32:31,417 - Hi. - PADMA: Hi chefs, hi! 755 00:32:31,417 --> 00:32:33,334 Hi chefs! Welcome. 756 00:32:33,334 --> 00:32:34,584 - Hello. - Hello. How's it going? 757 00:32:34,584 --> 00:32:37,751 Focus, don't see the judge, 758 00:32:37,751 --> 00:32:39,417 but be ready, 759 00:32:39,417 --> 00:32:42,042 make right your dish. 760 00:32:42,042 --> 00:32:44,000 GAIL: I always like eating in this kitchen. 761 00:32:44,000 --> 00:32:46,584 I just like seeing them when they're cooking. 762 00:32:46,584 --> 00:32:48,584 - GAIL: Me too. - So weird having a table 763 00:32:48,584 --> 00:32:50,250 in the kitchen, just freaking out, 764 00:32:50,250 --> 00:32:52,834 and keeping my composure. 765 00:32:52,834 --> 00:32:55,959 TOM G: Pulled my mousse out, and the mousse is frozen. 766 00:32:55,959 --> 00:32:57,834 Looks good to me. Careful. 767 00:32:57,834 --> 00:33:00,584 I have a very tight time schedule in my head, 768 00:33:00,584 --> 00:33:02,501 and it needs to defrost at least 30 minutes 769 00:33:02,501 --> 00:33:06,459 to be in the perfect consistency. 770 00:33:06,459 --> 00:33:08,584 So, I take these beautiful little boxes. 771 00:33:08,584 --> 00:33:10,125 You open the box, you take the pumpkin, 772 00:33:10,125 --> 00:33:12,501 and you just eat it... 773 00:33:12,501 --> 00:33:14,959 AMAR: I'm gonna dream about dots tonight. 774 00:33:14,959 --> 00:33:18,042 Almost 500 dots, and I'm still dotting, 775 00:33:18,042 --> 00:33:19,834 dot, dot, dot, dot. 776 00:33:19,834 --> 00:33:23,083 This is not me. I don't like this sh--. [laughs] 777 00:33:23,083 --> 00:33:31,834 [tense instrumental playing] 778 00:33:31,834 --> 00:33:33,042 [timer ringing] 779 00:33:33,042 --> 00:33:38,876 ♪ 780 00:33:38,876 --> 00:33:40,334 PADMA: So we're gonna eat 781 00:33:40,334 --> 00:33:42,167 - two dishes at a time. - This is Amar's. 782 00:33:42,167 --> 00:33:44,042 - ALI: Hi, Chef. - Oh, this is yours, Ali. 783 00:33:44,042 --> 00:33:47,209 - ALI: Yeah. - Ali, tell us about your dish. 784 00:33:47,209 --> 00:33:48,792 Today, I have prepared something vegan. 785 00:33:48,792 --> 00:33:50,751 Kubbeh is a traditional dish in Middle East, 786 00:33:50,751 --> 00:33:52,584 and normally, it's eaten with lamb. 787 00:33:52,584 --> 00:33:54,584 But nowadays, the overproduction of livestock 788 00:33:54,584 --> 00:33:56,167 is harming our climate. 789 00:33:56,167 --> 00:33:58,792 Basically, the water, that's the melting iceberg 790 00:33:58,792 --> 00:34:01,042 of the Northern Pole. I have chosen mushrooms, 791 00:34:01,042 --> 00:34:04,083 because mushroom is the best substitute for meat. 792 00:34:04,083 --> 00:34:05,417 - TOM C: Nice. - Thank you. 793 00:34:05,417 --> 00:34:07,792 PADMA: Amar. 794 00:34:07,792 --> 00:34:09,709 - Wow! - Travel is the best way 795 00:34:09,709 --> 00:34:11,375 to get to know other people's culture. 796 00:34:11,375 --> 00:34:13,042 So what I did was a seafood sausage 797 00:34:13,042 --> 00:34:15,417 wrapped in green papaya, and then I did all the flavors 798 00:34:15,417 --> 00:34:17,959 you got in papaya salad, so you got peanut purée, 799 00:34:17,959 --> 00:34:20,375 tomato purée, fish sauce, lime juice. 800 00:34:20,375 --> 00:34:22,042 Grab it in one end, kind of slide that, 801 00:34:22,042 --> 00:34:23,959 - get a little bit of-- - PADMA: Like that? 802 00:34:23,959 --> 00:34:25,959 - PADMA: Very flavorful. - TOM C: Yeah. 803 00:34:25,959 --> 00:34:27,709 - Thank you very much. - GAIL: Thank you. 804 00:34:27,709 --> 00:34:29,667 - I'm all in. - Yeah. 805 00:34:29,667 --> 00:34:31,709 - Both did a spectacular job. - Both are really good. 806 00:34:31,709 --> 00:34:33,417 So far what I like about what I'm seeing, 807 00:34:33,417 --> 00:34:34,959 is that doing a challenge like this, 808 00:34:34,959 --> 00:34:37,209 it gives the chefs really creative license 809 00:34:37,209 --> 00:34:38,876 - just to go for it. - Yes. 810 00:34:38,876 --> 00:34:40,626 I imagine if Amar's creating dishes in his restaurant, 811 00:34:40,626 --> 00:34:42,667 he'd never do anything that looked like this. 812 00:34:42,667 --> 00:34:44,584 He should do this at his restaurant. 813 00:34:44,584 --> 00:34:46,209 These are both very, very good dishes. 814 00:34:46,209 --> 00:34:48,167 I lived in Thailand for 15 years, 815 00:34:48,167 --> 00:34:50,834 - this is a great Thai dish. - The thing that I like more 816 00:34:50,834 --> 00:34:52,584 than eating with my hands is licking my fingers. 817 00:34:52,584 --> 00:34:54,125 Yeah. Can't stop. Won't stop. 818 00:34:54,125 --> 00:34:56,000 AMAR: Look, they're still licking my plate, bro. 819 00:34:56,000 --> 00:34:58,542 Yeah, it's really tasty. It's really tasty. 820 00:34:58,542 --> 00:35:01,167 I loved how Ali differed in his culture 821 00:35:01,167 --> 00:35:02,459 where meat is essential. 822 00:35:02,459 --> 00:35:04,375 - Yeah. - And for him to come out 823 00:35:04,375 --> 00:35:06,375 and say that meat is not important, 824 00:35:06,375 --> 00:35:08,209 and to be vegan, I think that's a very bold-- 825 00:35:08,209 --> 00:35:09,918 - Absolutely. - PADMA: It is. 826 00:35:09,918 --> 00:35:11,250 From where he comes, his culture. 827 00:35:11,250 --> 00:35:12,876 The second thing that I felt, 828 00:35:12,876 --> 00:35:15,250 was this was more edible by hands. 829 00:35:15,250 --> 00:35:17,459 I agree, I love that he actually talked about his culture, 830 00:35:17,459 --> 00:35:19,375 and it gave us everything flavor-wise 831 00:35:19,375 --> 00:35:21,459 that his culture can be associated with. 832 00:35:21,459 --> 00:35:22,876 Very tasty. Really creative. 833 00:35:22,876 --> 00:35:24,375 I mean, where do you go from here? 834 00:35:24,375 --> 00:35:25,667 I hope we go up! 835 00:35:25,667 --> 00:35:29,334 [tense instrumental playing] 836 00:35:29,334 --> 00:35:31,250 - TOM G: You good? - BUDDHA: Yeah, I'm good. 837 00:35:31,250 --> 00:35:42,042 So take your time, Mr. Immunity. 838 00:35:42,042 --> 00:35:44,375 [timer ringing] 839 00:35:44,375 --> 00:35:47,918 This is quite tricky to open. 840 00:35:47,918 --> 00:35:49,959 Buddha, tell us what your message is, 841 00:35:49,959 --> 00:35:51,959 - and what you made. - This is called, 842 00:35:51,959 --> 00:35:53,584 "From the Hands of Mother Nature," 843 00:35:53,584 --> 00:35:55,167 so you're gonna be taking vegetables to dip 844 00:35:55,167 --> 00:35:57,292 in a caramelized onion and black garlic purée 845 00:35:57,292 --> 00:35:59,792 with a brillat-savarin, and on top we have a shallot 846 00:35:59,792 --> 00:36:01,709 and bread crumble with pickled vegetables. 847 00:36:01,709 --> 00:36:03,876 Did you just happened to bring the hand mold? 848 00:36:03,876 --> 00:36:05,584 Yeah, it was, like, the perfect-- 849 00:36:05,584 --> 00:36:07,209 - Moment. - BUDDHA: Yeah. 850 00:36:07,209 --> 00:36:08,751 - GAIL: Tom? - The name of the dish 851 00:36:08,751 --> 00:36:10,626 is "The Mentor, the Pumpkin." 852 00:36:10,626 --> 00:36:13,375 It's a very light ginger and turmeric mousse. 853 00:36:13,375 --> 00:36:15,709 Inside is a pumpkin and carrot chutney. 854 00:36:15,709 --> 00:36:18,167 - You want us to pick it up? - TOM: Yeah. With your hands. 855 00:36:18,167 --> 00:36:20,375 There's a lot of different flavors on the bottom. 856 00:36:20,375 --> 00:36:22,042 - GAGGAN: Mmm. - When you eat it, 857 00:36:22,042 --> 00:36:23,792 your fingers should go different layers of mousse. 858 00:36:23,792 --> 00:36:26,292 So, your intention is to have a dirty hand? 859 00:36:26,292 --> 00:36:28,584 Yeah. You should. I mean... 860 00:36:28,584 --> 00:36:30,292 PADMA: Very interesting. 861 00:36:30,292 --> 00:36:31,792 - [Tom chuckles] - Thank you, chefs. 862 00:36:31,792 --> 00:36:33,584 - Thank you. - PADMA: What did you think 863 00:36:33,584 --> 00:36:34,959 of the pumpkin dish from Tom? 864 00:36:34,959 --> 00:36:36,792 Flavor-wise, I think it's really interesting. 865 00:36:36,792 --> 00:36:38,667 Each layer, you get a hit of ginger, and then, 866 00:36:38,667 --> 00:36:40,876 you get a hit of fruit, only problem I have 867 00:36:40,876 --> 00:36:42,709 is the mousse is not made well, it's broken. 868 00:36:42,709 --> 00:36:45,375 And the gel at the bottom was falling apart. 869 00:36:45,375 --> 00:36:47,417 I loved the way he presented the dish, 870 00:36:47,417 --> 00:36:50,876 but Tom should have a base or something to hold it. 871 00:36:50,876 --> 00:36:54,375 - Mmm. - TOM G: Do you like it? Tasty. 872 00:36:54,375 --> 00:36:56,042 What did you think about Buddha's? 873 00:36:56,042 --> 00:36:59,417 I like he used leaves to eat, which is great idea 874 00:36:59,417 --> 00:37:00,792 to dig into our sauce. 875 00:37:00,792 --> 00:37:02,375 The black garlic, and the onions, 876 00:37:02,375 --> 00:37:03,959 and the little pickled mushrooms, 877 00:37:03,959 --> 00:37:06,626 like, it all was quite subdued, but very elegant. 878 00:37:06,626 --> 00:37:08,584 I enjoyed Buddha's dish, I liked his story, 879 00:37:08,584 --> 00:37:10,626 but he talks about Mother Nature's bounty. 880 00:37:10,626 --> 00:37:12,334 If you're gonna go in that direction, 881 00:37:12,334 --> 00:37:14,375 I wanna see more radishes, I wanna see more vegetables, 882 00:37:14,375 --> 00:37:16,459 more bounty there. 883 00:37:16,459 --> 00:37:19,375 ♪ 884 00:37:19,375 --> 00:37:20,626 CHARBEL: I'm honestly, very nervous, 885 00:37:20,626 --> 00:37:23,209 making this za'atar phyllo. 886 00:37:23,209 --> 00:37:24,542 I gonna cut it and bake it. 887 00:37:24,542 --> 00:37:26,167 If I don't do this correctly, 888 00:37:26,167 --> 00:37:28,542 it won't be solid, it can mess up the whole dish, 889 00:37:28,542 --> 00:37:31,751 and I don't wanna go home. 890 00:37:31,751 --> 00:37:33,417 SARA: Dale, three and a half minutes. 891 00:37:33,417 --> 00:37:35,542 - DALE: Wait. - The rib is phenomenal. 892 00:37:35,542 --> 00:37:37,209 I think my plated food is beautiful. 893 00:37:37,209 --> 00:37:40,209 Lots of little pretty flowers, not my traditional style, 894 00:37:40,209 --> 00:37:41,626 but I like how it looks. 895 00:37:41,626 --> 00:37:45,584 - Looks good, Dale. - Thank you. 896 00:37:45,584 --> 00:37:50,167 - [timer ringing] - Looks great. Beautiful. 897 00:37:50,167 --> 00:37:52,876 ♪ 898 00:37:52,876 --> 00:37:55,375 - GAIL: It's nice. - Let's start with you, Sara. 899 00:37:55,375 --> 00:37:56,918 I have the fried rib. 900 00:37:56,918 --> 00:38:00,626 I made you pecan pork with cocoa'd buttermilk. 901 00:38:00,626 --> 00:38:03,459 All of these things are really slow-cooked processes. 902 00:38:03,459 --> 00:38:05,250 This is a message, just like, "Slow down, 903 00:38:05,250 --> 00:38:07,334 enjoy all the sweet things in life." 904 00:38:07,334 --> 00:38:08,834 I'm pickin' up what you're puttin' down. 905 00:38:08,834 --> 00:38:10,751 - It's so delicious. - Thank you. 906 00:38:10,751 --> 00:38:13,417 You could make a fast food chain out of it. 907 00:38:13,417 --> 00:38:14,959 - Dale? - I never really knew much 908 00:38:14,959 --> 00:38:16,959 about Mexican food, and then when I tasted 909 00:38:16,959 --> 00:38:19,501 my first mole, I felt so ignorant, 910 00:38:19,501 --> 00:38:21,667 so my message is, "Don't be ignorant." 911 00:38:21,667 --> 00:38:23,918 It's a one-biter, if you swipe all the way through, 912 00:38:23,918 --> 00:38:25,626 then you'll get the corn custard, 913 00:38:25,626 --> 00:38:27,667 the mole, pineapple on top of the chicken, 914 00:38:27,667 --> 00:38:29,709 pickled jalapeno, and some nuts right at the end there. 915 00:38:29,709 --> 00:38:31,584 TOM C: What'd you thicken the green sauce with? 916 00:38:31,584 --> 00:38:33,542 - It's just cilantro. - Just cilantro? That's it? 917 00:38:33,542 --> 00:38:34,834 DALE: Yup. Yup. Puréed. 918 00:38:34,834 --> 00:38:36,501 Great. Thank you both so much. 919 00:38:36,501 --> 00:38:38,209 - Thank you. Appreciate it. - Thank you. 920 00:38:38,209 --> 00:38:39,459 SARA: Good job. 921 00:38:39,459 --> 00:38:40,792 Sara sort of blew me away. 922 00:38:40,792 --> 00:38:42,626 She turned our idea of dessert 923 00:38:42,626 --> 00:38:44,000 a little bit upside down. 924 00:38:44,000 --> 00:38:46,375 It was sweet, but I got the cocoa 925 00:38:46,375 --> 00:38:49,083 and the nuttiness of the pecans. 926 00:38:49,083 --> 00:38:50,584 Eating with hands was easy. 927 00:38:50,584 --> 00:38:52,209 The rib was falling apart, 928 00:38:52,209 --> 00:38:53,667 and yet, holding the bone. 929 00:38:53,667 --> 00:38:55,250 I like the sauce, I like everything. 930 00:38:55,250 --> 00:38:57,334 I'm loving this buttermilk. 931 00:38:57,334 --> 00:38:59,167 - GAIL: Yeah. - TOM C: It's so good. 932 00:38:59,167 --> 00:39:00,959 I mean, I gave him a deep-fried rib, so... 933 00:39:00,959 --> 00:39:02,292 It was a delicious deep-fried rib, though. 934 00:39:02,292 --> 00:39:03,709 Dale's chicken had a weird, 935 00:39:03,709 --> 00:39:06,250 flabby, like, floppy texture. 936 00:39:06,250 --> 00:39:07,959 It needed some salt as well. 937 00:39:07,959 --> 00:39:09,626 What I find interesting about the dish, 938 00:39:09,626 --> 00:39:11,626 I think the mole was the best part of the dish. 939 00:39:11,626 --> 00:39:14,042 The pineapple, the jalapeno, and then the mole, 940 00:39:14,042 --> 00:39:16,792 those flavors, I thought, were really beautiful. 941 00:39:16,792 --> 00:39:18,959 Just chicken as the vehicle fell short for sure. 942 00:39:18,959 --> 00:39:20,417 Yeah. 943 00:39:20,417 --> 00:39:21,876 I'm pretty happy with it, 944 00:39:21,876 --> 00:39:24,083 but you never really know, and-- yeah. 945 00:39:24,083 --> 00:39:27,125 ♪ 946 00:39:27,125 --> 00:39:28,375 Ah, okay. 947 00:39:28,375 --> 00:39:29,876 I'm plating cannoli 948 00:39:29,876 --> 00:39:32,751 with the pressed purée of papa potato, 949 00:39:32,751 --> 00:39:40,918 or a sweet potato, and I'm saying, yes... 950 00:39:40,918 --> 00:39:45,125 GABRI: I just need to check out the details. 951 00:39:45,125 --> 00:39:46,375 [timer ringing] 952 00:39:46,375 --> 00:39:53,125 ♪ 953 00:39:53,125 --> 00:39:55,501 - PADMA: Gabri? - I made the most famous taco 954 00:39:55,501 --> 00:39:56,918 from Tlaxcala, Mexico, 955 00:39:56,918 --> 00:39:59,501 taco al pastor, but instead of pork, 956 00:39:59,501 --> 00:40:02,375 I used fish to make it more elevated. 957 00:40:02,375 --> 00:40:04,626 My message is about the corn. 958 00:40:04,626 --> 00:40:08,167 In Mexico, we have a lot of varieties of corn. 959 00:40:08,167 --> 00:40:10,918 Sadly, it is getting lost, that's why the tortilla 960 00:40:10,918 --> 00:40:13,167 - has those colors. - PADMA: So, to make a taco, 961 00:40:13,167 --> 00:40:16,751 - that's what you want us to do? - Yes, exactly. Mm-hmm. 962 00:40:16,751 --> 00:40:19,375 Mmm! 963 00:40:19,375 --> 00:40:22,667 - PADMA: Victoire. - I made akara roots, 964 00:40:22,667 --> 00:40:25,584 so, I make cannoli with the cassava. 965 00:40:25,584 --> 00:40:29,000 I use five different textures of the roots. 966 00:40:29,000 --> 00:40:31,876 We have a great and amazing continent 967 00:40:31,876 --> 00:40:36,167 with an amazing gastronomy, and by this food, 968 00:40:36,167 --> 00:40:38,584 we can change our continent. 969 00:40:38,584 --> 00:40:41,042 When this dish is eaten, normally, 970 00:40:41,042 --> 00:40:42,667 is it sweet or savory? 971 00:40:42,667 --> 00:40:45,876 It's both. In Ghana, savory. In Congo, it's sweet. 972 00:40:45,876 --> 00:40:48,375 GAGGAN: I love your message. Heartwarming, yeah? 973 00:40:48,375 --> 00:40:50,375 That Africa should not just be a safari land, 974 00:40:50,375 --> 00:40:52,542 but rather, we take it seriously with food. 975 00:40:52,542 --> 00:40:54,250 - Thank you. - Thank you, Chef. 976 00:40:54,250 --> 00:40:55,876 Thank you both. 977 00:40:55,876 --> 00:40:57,959 GAIL: Interesting, both of them, I have to say. 978 00:40:57,959 --> 00:40:59,584 GABRI: Well, it's done. 979 00:40:59,584 --> 00:41:01,125 GAIL: What did you think of Gabri's? 980 00:41:01,125 --> 00:41:02,792 For me, it was a fantastic dish, 981 00:41:02,792 --> 00:41:04,667 and the storytelling, I think it met all the points, 982 00:41:04,667 --> 00:41:06,876 and eating with hands from the plate. 983 00:41:06,876 --> 00:41:08,876 I licked it up. 984 00:41:08,876 --> 00:41:10,626 - Absolutely. - TOM C: It's good. 985 00:41:10,626 --> 00:41:12,959 - I liked it! - Turning a taco on its head 986 00:41:12,959 --> 00:41:14,667 is really delicious. 987 00:41:14,667 --> 00:41:16,876 This is an otherworldly, world cook. 988 00:41:16,876 --> 00:41:18,292 Wow. Good. 989 00:41:18,292 --> 00:41:20,542 It works, it tells a great story. 990 00:41:20,542 --> 00:41:22,459 The dish itself wasn't, I think, the most successful. 991 00:41:22,459 --> 00:41:24,375 - Absolutely. - I thought the cream inside 992 00:41:24,375 --> 00:41:26,334 - was just really bland. - Mm-hmm. 993 00:41:26,334 --> 00:41:28,167 I liked the humbleness of it, her message was strong, 994 00:41:28,167 --> 00:41:30,250 but I think her message was not strong enough 995 00:41:30,250 --> 00:41:31,834 in terms of ingredients from Africa. 996 00:41:31,834 --> 00:41:34,042 - Mm-hmm. - It needed a little more sugar, 997 00:41:34,042 --> 00:41:37,918 and a little more salt, both, if she wanted to toe that line 998 00:41:37,918 --> 00:41:40,751 between the two versions that she grew up with. 999 00:41:40,751 --> 00:41:42,834 Everything got a little muddled and lost. 1000 00:41:42,834 --> 00:41:44,334 Well... 1001 00:41:44,334 --> 00:41:46,167 GABRI: Well, Victoire, how do you feel? 1002 00:41:46,167 --> 00:41:47,501 I never know. 1003 00:41:47,501 --> 00:41:48,834 For my tongue it's my tongue, 1004 00:41:48,834 --> 00:41:50,834 for the judges, is-- their job. 1005 00:41:50,834 --> 00:41:56,792 ♪ 1006 00:41:56,792 --> 00:41:58,375 CHARBEL: Nicole, how are you looking? 1007 00:41:58,375 --> 00:42:01,542 Hyper-focused. My hands are numb. 1008 00:42:01,542 --> 00:42:04,250 I'm feeling okay about this dish. 1009 00:42:04,250 --> 00:42:05,792 I keep thinking about my mom, 1010 00:42:05,792 --> 00:42:08,501 she's overcome cancer three times. 1011 00:42:08,501 --> 00:42:09,834 She's still living with it. 1012 00:42:09,834 --> 00:42:13,959 This is emotional. And personal. 1013 00:42:13,959 --> 00:42:19,250 - It is what it is. - [timer ringing] 1014 00:42:19,250 --> 00:42:20,792 - CHARBEL: Hello. - Hi. 1015 00:42:20,792 --> 00:42:22,459 PADMA: Really beautiful food today. 1016 00:42:22,459 --> 00:42:24,584 - TOM C: Yeah. - Nicole, tell us 1017 00:42:24,584 --> 00:42:26,042 what your message is, 1018 00:42:26,042 --> 00:42:27,918 and how that's illustrated on your plate. 1019 00:42:27,918 --> 00:42:29,751 - It's called "Three." - PADMA: Three. 1020 00:42:29,751 --> 00:42:31,918 It's in regard to three generations. 1021 00:42:31,918 --> 00:42:34,584 My mom, she's a single mother of three, 1022 00:42:34,584 --> 00:42:36,918 and I'm about to embark on adoption. 1023 00:42:36,918 --> 00:42:38,375 There's a child in Vietnam right now 1024 00:42:38,375 --> 00:42:40,375 - waiting for me. - Congratulations. 1025 00:42:40,375 --> 00:42:41,959 Thank you. 1026 00:42:41,959 --> 00:42:43,918 The food is actually in three ways. 1027 00:42:43,918 --> 00:42:46,375 A crêpe on the outside, green onion pancake and chicken. 1028 00:42:46,375 --> 00:42:48,292 - It's playful, fun. - GAIL: Easy to eat, too. 1029 00:42:48,292 --> 00:42:50,501 - Yeah. - Hey, Charbel. 1030 00:42:50,501 --> 00:42:52,834 So, I made here a Lebanese flag, 1031 00:42:52,834 --> 00:42:54,459 because I want to use this platform 1032 00:42:54,459 --> 00:42:56,501 to send a message to the whole world, 1033 00:42:56,501 --> 00:42:58,834 because right now, in the history of Lebanon, 1034 00:42:58,834 --> 00:43:02,209 this is the worst time the Lebanese people go through. 1035 00:43:02,209 --> 00:43:03,834 I wanted to use flavors 1036 00:43:03,834 --> 00:43:06,709 inspired from za'atar man'ouche. 1037 00:43:06,709 --> 00:43:09,125 This sauce inside, please pour it all over it. 1038 00:43:09,125 --> 00:43:11,250 The phyllo, I made it look like a tree, 1039 00:43:11,250 --> 00:43:12,959 because on our flag, it's a tree. 1040 00:43:12,959 --> 00:43:18,584 So use this phyllo, please, and scrub the whole plate. 1041 00:43:18,584 --> 00:43:21,417 I only wish there were two trees on your flag, not one. 1042 00:43:21,417 --> 00:43:23,167 [laughing] 1043 00:43:23,167 --> 00:43:25,167 - PADMA: Thank you both. - Thanks. 1044 00:43:25,167 --> 00:43:26,959 Good job, Nicole. 1045 00:43:26,959 --> 00:43:28,584 What did you think about Nicole's roll? 1046 00:43:28,584 --> 00:43:29,959 You could taste everything in there. 1047 00:43:29,959 --> 00:43:31,792 All those flavors that she talked about 1048 00:43:31,792 --> 00:43:33,918 they were there, that said, the dish ate pretty dry. 1049 00:43:33,918 --> 00:43:35,918 I felt like the core part is tasty, 1050 00:43:35,918 --> 00:43:37,751 and as you go out, it becomes dry. 1051 00:43:37,751 --> 00:43:39,667 But it was probably the easiest to eat 1052 00:43:39,667 --> 00:43:41,667 out of all the dishes that we had tonight. 1053 00:43:41,667 --> 00:43:44,626 - And I loved her story. - TOM C: Yeah. 1054 00:43:44,626 --> 00:43:46,751 It's funny how we-- food, we all share it. 1055 00:43:46,751 --> 00:43:49,042 - CHARBEL: Yeah. - And there's chicken skin. 1056 00:43:49,042 --> 00:43:51,667 - [chuckling] - Mmm. 1057 00:43:51,667 --> 00:43:54,334 I love the flavors in Charbel's dish. 1058 00:43:54,334 --> 00:43:57,626 Basically, we're just eating sauce with a cracker, 1059 00:43:57,626 --> 00:43:59,959 but it packed so much flavor. 1060 00:43:59,959 --> 00:44:01,626 - It was really delicious. - GAGGAN: Yeah, delicious. 1061 00:44:01,626 --> 00:44:03,417 I like the way he presented the dish. 1062 00:44:03,417 --> 00:44:05,167 - His storytelling. - When you do 1063 00:44:05,167 --> 00:44:06,792 high-concept food like this, 1064 00:44:06,792 --> 00:44:08,834 usually, this is a process. 1065 00:44:08,834 --> 00:44:10,459 Being able to produce at this level? 1066 00:44:10,459 --> 00:44:13,167 This is exceptional. 1067 00:44:13,167 --> 00:44:15,417 This is collectively the best food we've had all season. 1068 00:44:15,417 --> 00:44:17,584 Yeah, they were excited you were here! 1069 00:44:17,584 --> 00:44:20,292 This challenge allowed them to give us 1070 00:44:20,292 --> 00:44:25,083 such a broad variety of dishes. 1071 00:44:25,083 --> 00:44:27,626 - AMAR: What a day. - SARA: All right. 1072 00:44:27,626 --> 00:44:30,250 TOM G: Did you feel like they understood your message? 1073 00:44:30,250 --> 00:44:32,501 ALI: Yeah, I think they did, my message was very sensitive, 1074 00:44:32,501 --> 00:44:36,375 it was about climate change. 1075 00:44:36,375 --> 00:44:39,167 [all laughing] 1076 00:44:39,167 --> 00:44:41,751 SARA: Did anybody get much feedback from the judges? 1077 00:44:41,751 --> 00:44:43,918 Padma didn't say much, but she was like, 1078 00:44:43,918 --> 00:44:45,792 licking the plate, so I don't know. 1079 00:44:45,792 --> 00:44:48,417 If you watch the judges trying to get some feedback, 1080 00:44:48,417 --> 00:44:49,959 - it's almost worse, because... - Yes. 1081 00:44:49,959 --> 00:44:51,792 ...Tom especially, doesn't give anything, 1082 00:44:51,792 --> 00:44:53,542 and so then it kind of spins you up. 1083 00:44:53,542 --> 00:44:57,375 ♪ 1084 00:44:57,375 --> 00:45:05,959 [tense instrumental playing] 1085 00:45:05,959 --> 00:45:08,584 - We ate really well today. - Yeah! We did. 1086 00:45:08,584 --> 00:45:10,751 I really believe that this is where 1087 00:45:10,751 --> 00:45:12,959 the competition just got really, really serious, 1088 00:45:12,959 --> 00:45:14,709 so thank you. 1089 00:45:14,709 --> 00:45:19,959 There were three chefs that stood out to us. 1090 00:45:19,959 --> 00:45:23,000 Charbel. 1091 00:45:23,000 --> 00:45:25,292 Ali. 1092 00:45:25,292 --> 00:45:26,417 And Amar. 1093 00:45:26,417 --> 00:45:28,375 [Amar laughing] 1094 00:45:28,375 --> 00:45:30,626 Everyone else, step to the side, please. 1095 00:45:30,626 --> 00:45:33,209 The Middle East boys are kicking some ass. 1096 00:45:33,209 --> 00:45:34,792 Congrats. 1097 00:45:34,792 --> 00:45:38,125 You guys were very conveniently lined up there. 1098 00:45:38,125 --> 00:45:40,209 The brothers. 1099 00:45:40,209 --> 00:45:43,125 There were a lot of beautiful dishes today, 1100 00:45:43,125 --> 00:45:46,042 it was really hard to choose just three. 1101 00:45:46,042 --> 00:45:49,584 Amar, all of those flavors from Thailand 1102 00:45:49,584 --> 00:45:51,042 really came to life, 1103 00:45:51,042 --> 00:45:53,584 and I just enjoyed the experience so much. 1104 00:45:53,584 --> 00:45:56,125 The best way to know a culture and meet new people 1105 00:45:56,125 --> 00:45:58,125 - is through their food. - What I loved about is, 1106 00:45:58,125 --> 00:46:00,000 you're looking at a presentation completely different 1107 00:46:00,000 --> 00:46:01,792 than anything we've ever seen from you. 1108 00:46:01,792 --> 00:46:03,959 You never forgot the food needed to taste great. 1109 00:46:03,959 --> 00:46:06,125 - It was all there. - Your roulade 1110 00:46:06,125 --> 00:46:07,584 was good enough to win it, 1111 00:46:07,584 --> 00:46:09,501 it was great, I mean, like, amazing. 1112 00:46:09,501 --> 00:46:11,000 Ali, loved the message. 1113 00:46:11,000 --> 00:46:12,918 You don't need meat with every single meal, 1114 00:46:12,918 --> 00:46:15,042 and I say that as an owner of a steakhouse. 1115 00:46:15,042 --> 00:46:17,584 And I serve a lot of meat, but it's a really great message. 1116 00:46:17,584 --> 00:46:18,959 - Love the dish. - Thank you, Chef. 1117 00:46:18,959 --> 00:46:21,792 It had all of that aromatic flavor, 1118 00:46:21,792 --> 00:46:24,167 the crunch, and then the inside was soft 1119 00:46:24,167 --> 00:46:25,792 and warm and savory. 1120 00:46:25,792 --> 00:46:29,042 It was very simple, yet, very meaningful. 1121 00:46:29,042 --> 00:46:30,209 Thank you, Chef. 1122 00:46:30,209 --> 00:46:32,167 Charbel, a call to action 1123 00:46:32,167 --> 00:46:33,417 is exactly what I felt 1124 00:46:33,417 --> 00:46:34,792 like you gave us on the plate. 1125 00:46:34,792 --> 00:46:36,334 Every time you swiped through it, 1126 00:46:36,334 --> 00:46:37,667 you tasted something different, 1127 00:46:37,667 --> 00:46:39,834 and it was all alive and vibrant, 1128 00:46:39,834 --> 00:46:41,792 and I'm sure that's also how you want 1129 00:46:41,792 --> 00:46:43,542 your country to be known as. 1130 00:46:43,542 --> 00:46:45,417 You've been bold enough to put your flag there, 1131 00:46:45,417 --> 00:46:47,250 and saying that "I'm from Lebanon," 1132 00:46:47,250 --> 00:46:48,751 - was great. - Thank you. 1133 00:46:48,751 --> 00:46:51,459 This dish, it was so personal for me 1134 00:46:51,459 --> 00:46:55,792 to impress you guys, that means a lot for me. 1135 00:46:55,792 --> 00:46:57,626 The winner of this Elimination Challenge 1136 00:46:57,626 --> 00:47:00,626 took the message, made it beautiful, 1137 00:47:00,626 --> 00:47:03,417 eaten by hands, and delivered 1138 00:47:03,417 --> 00:47:05,250 an absolutely tasty dish. 1139 00:47:05,250 --> 00:47:10,125 ♪ 1140 00:47:10,125 --> 00:47:12,667 - Chef Ali. - Yes! 1141 00:47:12,667 --> 00:47:15,876 I'm proud, hey. [laughs] 1142 00:47:15,876 --> 00:47:16,959 You deserve it. 1143 00:47:16,959 --> 00:47:19,000 Being in the bottom yesterday, 1144 00:47:19,000 --> 00:47:20,292 and winning today. 1145 00:47:20,292 --> 00:47:22,167 What a comeback, baby! Whoo! 1146 00:47:22,167 --> 00:47:25,667 - Congratulations, Ali. - Thank you so much. 1147 00:47:25,667 --> 00:47:28,501 This is my third win, but this is a marathon. 1148 00:47:28,501 --> 00:47:29,792 I want to win in the finale. 1149 00:47:29,792 --> 00:47:32,375 And that's what's important for me. 1150 00:47:32,375 --> 00:47:34,709 Next, we'd like to see... 1151 00:47:34,709 --> 00:47:38,000 [tense instrumental playing] 1152 00:47:38,000 --> 00:47:42,417 Dale, Victoire and Tom. 1153 00:47:42,417 --> 00:47:54,751 ♪ 1154 00:47:54,751 --> 00:47:56,792 Dale, Victoire and Tom, 1155 00:47:56,792 --> 00:47:59,959 the three of you had our least favorite dishes 1156 00:47:59,959 --> 00:48:04,459 in a day where we had ten extraordinary dishes. 1157 00:48:04,459 --> 00:48:06,501 How did the day go for you, Dale? 1158 00:48:06,501 --> 00:48:08,125 It really was a revelation for me. 1159 00:48:08,125 --> 00:48:10,250 That was, I think, the fifth time I've made a mole. 1160 00:48:10,250 --> 00:48:12,792 Making a mole is gotta be one of the most intense 1161 00:48:12,792 --> 00:48:14,417 and interesting sauces in the world, 1162 00:48:14,417 --> 00:48:16,501 and of any cuisine that I know of. 1163 00:48:16,501 --> 00:48:18,459 No, I thought the mole was actually okay. 1164 00:48:18,459 --> 00:48:20,167 I had a bigger problem 1165 00:48:20,167 --> 00:48:21,959 with the chicken, it had very little flavor, 1166 00:48:21,959 --> 00:48:23,834 and one thing had nothing to do with the other. 1167 00:48:23,834 --> 00:48:25,375 Chicken had nothing to do with the mole. 1168 00:48:25,375 --> 00:48:26,834 Mole had nothing to do with the chicken. 1169 00:48:26,834 --> 00:48:28,959 So, Dale, if you could not cook 1170 00:48:28,959 --> 00:48:30,834 the mole we wanted or the chicken, 1171 00:48:30,834 --> 00:48:34,042 it's one more step closer to make it perfect mole, 1172 00:48:34,042 --> 00:48:35,876 and a perfect chicken, ever, in your life. 1173 00:48:35,876 --> 00:48:38,626 Look at Ali, yesterday, he didn't do well, 1174 00:48:38,626 --> 00:48:40,751 and today, he just came out to be a winner. 1175 00:48:40,751 --> 00:48:44,292 And that is what competition is. 1176 00:48:44,292 --> 00:48:46,584 Victoire? I love your socks. 1177 00:48:46,584 --> 00:48:49,292 [laughs] I can't stop watching the socks. 1178 00:48:49,292 --> 00:48:52,167 I like socks, and I loved the story you said. 1179 00:48:52,167 --> 00:48:55,542 what you wanted to sell was really heartful to you. 1180 00:48:55,542 --> 00:48:57,834 But I did not feel any seasoning in it. 1181 00:48:57,834 --> 00:49:05,918 What is the dish? You referenced a street food. 1182 00:49:05,918 --> 00:49:07,918 How did you cook these potatoes in this dish? 1183 00:49:07,918 --> 00:49:10,959 - I boil it with a skin. - So when you boil it, 1184 00:49:10,959 --> 00:49:12,626 you're losing the flavor, and the starch. 1185 00:49:12,626 --> 00:49:13,918 I'm hearing you talking 1186 00:49:13,918 --> 00:49:15,375 about the dish and you fry them, 1187 00:49:15,375 --> 00:49:16,834 and this is not fried. 1188 00:49:16,834 --> 00:49:18,501 I think we just ended up with a dish 1189 00:49:18,501 --> 00:49:20,000 that was on the bland side, 1190 00:49:20,000 --> 00:49:22,000 and I don't think that's what the food's about. 1191 00:49:22,000 --> 00:49:24,542 I'm sorry. 1192 00:49:24,542 --> 00:49:27,125 Tom, how did the day go for you? 1193 00:49:27,125 --> 00:49:30,459 My days were amazing, I was really happy to make that dish. 1194 00:49:30,459 --> 00:49:32,667 It's a bit more of my culinary style. 1195 00:49:32,667 --> 00:49:34,501 For me, the dish was really beautiful, 1196 00:49:34,501 --> 00:49:36,584 but my challenge was to eat with hands, 1197 00:49:36,584 --> 00:49:37,918 and it failed in that aspect. 1198 00:49:37,918 --> 00:49:40,083 The flavors in your dish, Tom, 1199 00:49:40,083 --> 00:49:43,501 were delicious, that's not why you're here. 1200 00:49:43,501 --> 00:49:44,959 It was a technical issue. 1201 00:49:44,959 --> 00:49:46,250 If the mousse set 1202 00:49:46,250 --> 00:49:48,375 and we were able to pick it up, 1203 00:49:48,375 --> 00:49:49,959 you would have won this thing. 1204 00:49:49,959 --> 00:49:52,751 Oh, wow. 1205 00:49:52,751 --> 00:49:54,417 We'll call you back in a minute. 1206 00:49:54,417 --> 00:49:55,667 You can exit the kitchen. 1207 00:49:55,667 --> 00:49:58,083 - Thank you. - Thank you. 1208 00:49:58,083 --> 00:50:01,459 - GABRI: In your pocket. - TOM G: Thank you. 1209 00:50:01,459 --> 00:50:04,626 Thanks, everybody. Really good job. 1210 00:50:04,626 --> 00:50:08,626 - Habibi! [laughing] - Thank you. 1211 00:50:08,626 --> 00:50:11,125 AMAR: I want to be like Ali when I grow up. 1212 00:50:11,125 --> 00:50:14,042 Like, this was literally for me, this challenge. 1213 00:50:14,042 --> 00:50:15,792 I said it, this is you and Buddha's challenge. 1214 00:50:15,792 --> 00:50:18,250 [bleep] my life, I'm so upset. 1215 00:50:18,250 --> 00:50:20,083 Yeah, it's tough trying to do things 1216 00:50:20,083 --> 00:50:22,584 I haven't necessarily had nearly a good enough handle on. 1217 00:50:22,584 --> 00:50:25,000 It's already been a pretty emotional ride. 1218 00:50:25,000 --> 00:50:27,792 Dale's chicken, the texture was weird 1219 00:50:27,792 --> 00:50:29,375 and also, there was no seasoning. 1220 00:50:29,375 --> 00:50:30,792 - Never mind spices. - TOM C: No. 1221 00:50:30,792 --> 00:50:32,292 I think Dale gave us a dish 1222 00:50:32,292 --> 00:50:33,959 that the chicken was bland, 1223 00:50:33,959 --> 00:50:35,918 and the mole clearly didn't have the depth 1224 00:50:35,918 --> 00:50:37,959 that we've had before when it comes to moles. 1225 00:50:37,959 --> 00:50:40,083 I think it was the mildest Mexican dish 1226 00:50:40,083 --> 00:50:41,876 I've had in my life. 1227 00:50:41,876 --> 00:50:52,751 GAIL: He was trying something that was really new to him. 1228 00:50:52,751 --> 00:50:54,584 Victoire's dish was just a-- 1229 00:50:54,584 --> 00:50:56,083 I don't know what it was. 1230 00:50:56,083 --> 00:50:58,000 Little pile of different potatoes. 1231 00:50:58,000 --> 00:50:59,667 For me, the sweet potato had no taste, 1232 00:50:59,667 --> 00:51:01,292 because all the water had taken away 1233 00:51:01,292 --> 00:51:02,584 all this taste away. 1234 00:51:02,584 --> 00:51:04,167 She says that in the real version, 1235 00:51:04,167 --> 00:51:05,792 they fry all of these things, 1236 00:51:05,792 --> 00:51:07,709 and she fried one component, 1237 00:51:07,709 --> 00:51:09,959 but then boiled and mashed others. 1238 00:51:09,959 --> 00:51:11,626 If you're gonna make a change, 1239 00:51:11,626 --> 00:51:12,959 it needs to be an improvement. 1240 00:51:12,959 --> 00:51:14,959 - Yeah. - To hear from the judge, 1241 00:51:14,959 --> 00:51:16,334 this could be a winner, 1242 00:51:16,334 --> 00:51:17,792 but you still stay on the bottom, 1243 00:51:17,792 --> 00:51:20,042 it's like, two punches in the face. 1244 00:51:20,042 --> 00:51:21,792 And then, there's Tom. 1245 00:51:21,792 --> 00:51:24,751 The mousse gave up halfway. 1246 00:51:24,751 --> 00:51:26,667 We couldn't pick the mousse, the mousse had to be, 1247 00:51:26,667 --> 00:51:28,083 like, scooped out of it. 1248 00:51:28,083 --> 00:51:31,709 It was so delicious, and it was so ambitious. 1249 00:51:31,709 --> 00:51:33,417 High, high degree of difficulty. 1250 00:51:33,417 --> 00:51:35,417 - It looked beautiful. - GAIL: Yeah. 1251 00:51:35,417 --> 00:51:38,751 Very disappointed. 1252 00:51:38,751 --> 00:51:40,959 Okay, I think we have our answer. 1253 00:51:40,959 --> 00:51:42,250 Let's get them out here. 1254 00:51:42,250 --> 00:51:52,501 ♪ 1255 00:51:52,501 --> 00:51:54,334 You know, chefs, we all have our stories to tell. 1256 00:51:54,334 --> 00:51:55,959 We tell these stories with food. 1257 00:51:55,959 --> 00:51:57,792 And so, one of you will go home tonight, 1258 00:51:57,792 --> 00:51:59,292 but it's not the end of your story 1259 00:51:59,292 --> 00:52:01,000 by any stretch of the imagination. 1260 00:52:01,000 --> 00:52:06,083 ♪ 1261 00:52:06,083 --> 00:52:08,292 Dale. 1262 00:52:08,292 --> 00:52:11,834 Please, pack your knives and go. 1263 00:52:11,834 --> 00:52:13,626 - Thanks. Appreciate it. - GAIL: Keep fighting. 1264 00:52:13,626 --> 00:52:15,667 Least took another shot. You did it before. 1265 00:52:15,667 --> 00:52:17,459 I'm so sorry your turn was this short. 1266 00:52:17,459 --> 00:52:19,292 DALE: Yeah. Thanks, Chef. 1267 00:52:19,292 --> 00:52:21,459 - Nice meeting you. - Thanks. 1268 00:52:21,459 --> 00:52:23,959 I'm going home again. 1269 00:52:23,959 --> 00:52:25,459 Two-time loser. 1270 00:52:25,459 --> 00:52:29,375 [sighs] Thank you all. We'll see you next week. 1271 00:52:29,375 --> 00:52:31,417 Feels terrible. 1272 00:52:31,417 --> 00:52:33,959 Well, once again, guys, I am goin' home. 1273 00:52:33,959 --> 00:52:35,792 - Oh, my God. - Are you serious? 1274 00:52:35,792 --> 00:52:37,584 Yeah. Pretty short return. 1275 00:52:37,584 --> 00:52:39,167 - NICOLE: Sh--. - It's a very different season, 1276 00:52:39,167 --> 00:52:41,542 and I got to do it with some of the best chefs 1277 00:52:41,542 --> 00:52:43,417 in the world, so I think you can go home 1278 00:52:43,417 --> 00:52:44,792 with your head held high. 1279 00:52:44,792 --> 00:52:46,375 Maybe I'll see you guys again! 1280 00:52:46,375 --> 00:52:48,584 You were the only person to come back twice! 1281 00:52:48,584 --> 00:52:50,667 - NICOLE: You can do it! - So I'm gonna keep fighting 1282 00:52:50,667 --> 00:52:52,959 and hopefully, I'll slide my way 1283 00:52:52,959 --> 00:52:56,250 into the finale, and ride off with that win. 1284 00:52:56,250 --> 00:53:01,417 ♪ 1285 00:53:01,417 --> 00:53:04,584 PADMA: Tonight, Dale returns to Last Chance Kitchen 1286 00:53:04,584 --> 00:53:07,042 along with recently eliminated Sylwia. 1287 00:53:07,042 --> 00:53:09,709 Can he make it back again, or will Sylwia finally end 1288 00:53:09,709 --> 00:53:12,626 his quest for redemption? 1289 00:53:12,626 --> 00:53:14,959 Find out now on demand. 1290 00:53:14,959 --> 00:53:17,667 Or wherever you stream Top Chef. 1291 00:53:17,667 --> 00:53:21,417 PADMA: Next time on Top Chef: World All-Stars. 1292 00:53:21,417 --> 00:53:25,375 [engines roaring] 1293 00:53:25,375 --> 00:53:26,792 What is this? 1294 00:53:26,792 --> 00:53:28,125 Get those knives ready, pop. 1295 00:53:28,125 --> 00:53:30,125 You'll compete in three rounds 1296 00:53:30,125 --> 00:53:31,667 of the notorious 1297 00:53:31,667 --> 00:53:33,167 - Mise En Place race. - Hey, over here. 1298 00:53:33,167 --> 00:53:35,626 - Someone's kicking some ass. - That's it. 1299 00:53:35,626 --> 00:53:36,792 - [whistle blowing] - Holy sh--. 1300 00:53:36,792 --> 00:53:38,209 That's the way I'd do it. 1301 00:53:38,209 --> 00:53:40,083 That's not the way I do it. 1302 00:53:40,083 --> 00:53:41,584 PADMA: You'll then compete 1303 00:53:41,584 --> 00:53:43,751 in the fastest Elimination Challenge 1304 00:53:43,751 --> 00:53:45,459 - in Top Chef history. - ALI: Thank you! 1305 00:53:45,459 --> 00:53:47,000 TOM C: Now, he's sprinting away. 1306 00:53:47,000 --> 00:53:52,167 Wouldn't you be, too? 1307 00:53:52,167 --> 00:53:54,375 We thought you'd failed when it came to that. 1308 00:53:54,375 --> 00:53:56,292 I do think it was a little boring. 1309 00:53:56,292 --> 00:53:58,959 A trio of lamb. Ballsy! 1310 00:53:58,959 --> 00:54:02,959 ♪