1 00:00:03,086 --> 00:00:04,254 PADMA: Previously on Top Chef World All Stars. 2 00:00:05,505 --> 00:00:08,675 We are having the fastest elimination challenge 3 00:00:08,717 --> 00:00:10,135 in Top Chefhistory. 4 00:00:10,176 --> 00:00:12,429 What the [bleep]! What's happening? 5 00:00:12,470 --> 00:00:15,140 - AMAR: Go, go, go, go, go! - PADMA: So fast. 6 00:00:15,181 --> 00:00:17,434 - Come on, Sara. - ALI: That's the way I do it. 7 00:00:17,475 --> 00:00:19,310 Oh, that's not the way I do it. 8 00:00:19,728 --> 00:00:21,396 I told you. 9 00:00:22,147 --> 00:00:24,024 PADMA: Three very nice plates. 10 00:00:24,065 --> 00:00:25,650 The ingredient is really featured. 11 00:00:25,692 --> 00:00:26,818 Thank you. 12 00:00:27,193 --> 00:00:30,488 Okay, a trio of lamb. Ballsy. 13 00:00:30,530 --> 00:00:31,865 PADMA: We're all a bit confounded. 14 00:00:31,906 --> 00:00:33,450 It was a little boring. 15 00:00:33,908 --> 00:00:35,285 We just ----ed up. 16 00:00:35,326 --> 00:00:37,579 DAVID: The winning chef today is, 17 00:00:37,620 --> 00:00:39,205 - Tom. - Thank you. 18 00:00:39,247 --> 00:00:40,915 TOM G: After the last challenge, 19 00:00:40,957 --> 00:00:43,501 I just wanna make one dish Tom really likes. 20 00:00:44,127 --> 00:00:46,880 TOM C: If the mousse set and we were able to pick it up, 21 00:00:46,921 --> 00:00:48,590 you would have won this thing. 22 00:00:49,132 --> 00:00:50,717 It's like a rollercoaster. 23 00:00:50,759 --> 00:00:52,427 Nice job. 24 00:00:53,345 --> 00:00:56,556 Charbel, please, pack your knives and go. 25 00:00:58,183 --> 00:01:00,352 PADMA: Eight chefs remain to compete 26 00:01:00,393 --> 00:01:02,854 in the ultimate culinary showdown. 27 00:01:02,896 --> 00:01:04,397 At stake for the winner, 28 00:01:04,439 --> 00:01:06,566 a feature in Food and Wine Magazine, 29 00:01:06,608 --> 00:01:09,235 an appearance at theFood and Wine Classic in Aspen, 30 00:01:09,277 --> 00:01:13,531 $250,000, furnished by Saratoga Spring Water. 31 00:01:13,573 --> 00:01:17,535 And the title of "Top Chef World All Star." 32 00:01:17,577 --> 00:01:23,249 ** 33 00:01:24,918 --> 00:01:26,419 AMAR: Charbel is talented. 34 00:01:26,461 --> 00:01:28,254 He won the first challenge with cooking onion. 35 00:01:28,630 --> 00:01:31,257 SARA: Can I tell you a story that Charbel told me? 36 00:01:31,299 --> 00:01:33,760 He said, "Don't tell anybody," I'm gonna tell you now. 37 00:01:33,802 --> 00:01:36,054 He said he watched Ali on TV 38 00:01:36,096 --> 00:01:37,555 and said, "That's what I wanna be. 39 00:01:37,597 --> 00:01:40,100 I wanna go on Top Chef MENA." And he made it happen. 40 00:01:40,141 --> 00:01:42,769 ALI: I mean, when I won, I was the youngest to win. 41 00:01:42,811 --> 00:01:44,187 I won Top Chefhistory. 42 00:01:44,229 --> 00:01:46,231 But when this guy came to Top Chef, 43 00:01:46,272 --> 00:01:48,108 he was the youngest who won. 44 00:01:48,149 --> 00:01:49,442 Normally, once you think of the Middle East, 45 00:01:49,484 --> 00:01:51,486 you think of wars, you think of crisis. 46 00:01:51,528 --> 00:01:53,530 That's the perception, but... 47 00:01:54,906 --> 00:01:56,199 Because we are the change 48 00:01:56,241 --> 00:01:57,659 that the world needs in this life. 49 00:01:57,701 --> 00:01:59,703 I have been pushing myself 50 00:01:59,744 --> 00:02:01,538 till I make it to the finale 51 00:02:01,579 --> 00:02:04,124 because showcasing my culture in the best way possible 52 00:02:04,165 --> 00:02:05,208 is really important for me. 53 00:02:05,500 --> 00:02:06,960 BUDDHA: The middle's shrinking now, 54 00:02:07,002 --> 00:02:08,628 no one's safe. 55 00:02:08,670 --> 00:02:09,963 No one is safe. 56 00:02:10,005 --> 00:02:11,256 I haven't been on the bottom yet. 57 00:02:11,297 --> 00:02:13,091 I would love to be in the finale. 58 00:02:13,508 --> 00:02:15,760 I feel like it's time to find my groove. 59 00:02:15,802 --> 00:02:17,804 - To Charbel, guys. - To the onion boy. 60 00:02:17,846 --> 00:02:19,305 ALL: To the onion boy. 61 00:02:19,764 --> 00:02:20,974 VICTOIRE: The onion boy. 62 00:02:21,016 --> 00:02:22,809 SARA: Potato girl, onion boy. 63 00:02:22,851 --> 00:02:26,187 [upbeat music playing] 64 00:02:30,025 --> 00:02:31,484 What do you guys think's gonna happen today? 65 00:02:31,526 --> 00:02:33,278 - NICOLE: I don't know. - SARA: I mean, 66 00:02:33,319 --> 00:02:34,821 I think it's gonna be Restaurant Wars. 67 00:02:34,863 --> 00:02:37,323 NICOLE: I was front of the house last time. 68 00:02:39,367 --> 00:02:41,494 - Oh, thanks. - VICTOIRE: Yes. 69 00:02:41,536 --> 00:02:46,291 ** 70 00:02:47,083 --> 00:02:51,171 Oh, my dear. 71 00:02:52,005 --> 00:02:54,257 - PADMA: Good morning, Chefs. - ALL: Good morning. 72 00:02:54,299 --> 00:02:56,259 PADMA: Please, welcome your guest judge, 73 00:02:56,301 --> 00:03:00,597 three Michelin-starred Chef, Clare Smyth. 74 00:03:00,638 --> 00:03:03,016 [chefs applauding] 75 00:03:03,725 --> 00:03:07,062 Oh, it's so good to be here. I'm so excited to see you all. 76 00:03:07,103 --> 00:03:08,980 I do recognize one person. 77 00:03:09,022 --> 00:03:11,816 Really good to see you, Buddha. It's been a while. 78 00:03:11,858 --> 00:03:13,193 It's been a long while. 79 00:03:13,234 --> 00:03:14,986 I worked with Clare for two years 80 00:03:15,028 --> 00:03:16,196 at Restaurant Gordon Ramsey, 81 00:03:16,237 --> 00:03:17,655 where she was the Chef Patron. 82 00:03:17,697 --> 00:03:21,659 She really developed me into the person that I am 83 00:03:21,701 --> 00:03:22,702 and how I cook. 84 00:03:22,744 --> 00:03:24,371 Obviously, I know this gentleman, 85 00:03:24,412 --> 00:03:27,415 but it's about the food that's on the plate. 86 00:03:27,457 --> 00:03:31,044 We started this competition with 16 chefs 87 00:03:31,086 --> 00:03:33,546 and there are only half of you remaining 88 00:03:33,588 --> 00:03:36,049 to fight it out for the grand prize 89 00:03:36,091 --> 00:03:38,343 of $250,000, 90 00:03:38,385 --> 00:03:40,470 furnished by Saratoga Spring Water. 91 00:03:40,512 --> 00:03:44,849 And the title of Top Chef World All Star. 92 00:03:45,308 --> 00:03:47,727 With only eight chefs left in the competition, 93 00:03:47,769 --> 00:03:50,605 I think you guys know what that means, right? 94 00:03:50,647 --> 00:03:53,650 - It's time for... - ALL: Restaurant Wars. 95 00:03:53,692 --> 00:03:54,901 All right. 96 00:03:54,943 --> 00:03:59,239 ** 97 00:03:59,280 --> 00:04:03,284 You have just 24 hours to open your own restaurant. 98 00:04:03,326 --> 00:04:05,662 But this year, we're setting the bar 99 00:04:05,704 --> 00:04:07,997 even higher than ever before. 100 00:04:08,039 --> 00:04:08,998 Of course. 101 00:04:10,333 --> 00:04:12,502 You won't be building a restaurant from scratch. 102 00:04:12,544 --> 00:04:15,380 This time, we are giving you a restaurant 103 00:04:15,422 --> 00:04:17,424 with an existing infrastructure 104 00:04:17,465 --> 00:04:21,511 and it's not just any restaurant that we are giving you. 105 00:04:24,305 --> 00:04:26,766 - It's mine. - [all laugh] 106 00:04:26,808 --> 00:04:28,226 Wow! Oh, my Lord. 107 00:04:28,268 --> 00:04:30,103 Oh, no. [laughs] 108 00:04:30,145 --> 00:04:31,396 This is huge. 109 00:04:31,438 --> 00:04:33,440 A three Michelin star restaurant. 110 00:04:33,481 --> 00:04:35,525 It's actually a dream to work in that kitchen. 111 00:04:35,567 --> 00:04:37,360 PADMA: And for the first time ever, 112 00:04:37,402 --> 00:04:39,529 you'll have a professional restaurant director 113 00:04:39,571 --> 00:04:41,281 to help you run your service. 114 00:04:41,322 --> 00:04:43,241 No front of the house? 115 00:04:43,283 --> 00:04:44,784 We don't have to set up the restaurant. 116 00:04:44,826 --> 00:04:46,494 That means they also are expecting 117 00:04:46,536 --> 00:04:49,122 a much higher level of cooking. 118 00:04:49,164 --> 00:04:51,207 This restaurant is my pride and joy. 119 00:04:51,249 --> 00:04:53,460 It's an accumulation of my life's work. 120 00:04:53,501 --> 00:04:55,545 - And now it's all yours. - Wow. 121 00:04:55,587 --> 00:04:58,548 Cook from your heart, your soul. Show me who you are. 122 00:04:58,590 --> 00:05:01,009 I think that's what makes a really successful restaurant. 123 00:05:01,509 --> 00:05:03,553 PADMA: I'm just curious, in your countries, 124 00:05:03,595 --> 00:05:05,472 - do they do Restaurant Wars? - Never. 125 00:05:05,513 --> 00:05:07,640 - PADMA: Tom? - No. But I'm super excited. 126 00:05:07,682 --> 00:05:10,226 Apparently it's a huge deal. It's the most challenging. 127 00:05:10,268 --> 00:05:12,312 A lot of chefs are scared as [bleep] about it 128 00:05:12,354 --> 00:05:14,147 and they cannot talk about anything else 129 00:05:14,189 --> 00:05:15,982 so, it's time to get it done. 130 00:05:16,024 --> 00:05:18,109 So, only Victoire and Tom. 131 00:05:18,151 --> 00:05:19,861 All right, chefs, come on up. 132 00:05:20,195 --> 00:05:22,030 Grab a knife gently. 133 00:05:24,991 --> 00:05:26,409 [Buddha laughs] 134 00:05:26,451 --> 00:05:27,952 So, please, hold your knives up. 135 00:05:28,495 --> 00:05:30,246 All right. Victoire, first choice. 136 00:05:30,288 --> 00:05:32,290 And Buddha, second choice. 137 00:05:32,332 --> 00:05:34,084 Everyone else, please, step to the side. 138 00:05:34,125 --> 00:05:37,754 Victoire, who would you like your first teammate to be? 139 00:05:41,216 --> 00:05:44,177 - Tom. - PADMA: Tom. Okay. 140 00:05:44,219 --> 00:05:46,304 Any specific reason why you chose Tom? 141 00:05:46,346 --> 00:05:48,807 Because he love to cook with vegetables. 142 00:05:48,848 --> 00:05:52,352 - Buddha, second choice. - Yeah, I'm gonna choose Ali. 143 00:05:52,769 --> 00:05:55,730 Ali does a tasting menu restaurant over in Jordan. 144 00:05:56,231 --> 00:05:57,607 Who’s your second choice, Victoire? 145 00:05:57,649 --> 00:06:00,735 Nicole. Nicole has a lot of experience. 146 00:06:00,777 --> 00:06:03,029 PADMA: Buddha, who is your second choice? 147 00:06:03,071 --> 00:06:04,739 - Amar. - PADMA: Amar. 148 00:06:04,781 --> 00:06:06,700 Other than his good time personality, what-- 149 00:06:06,741 --> 00:06:09,035 - [Padma chuckles] - Well, they come as a bundle. 150 00:06:09,077 --> 00:06:10,537 [all laugh] 151 00:06:10,578 --> 00:06:12,330 - It's Papi and Habibi. - Yeah. 152 00:06:12,664 --> 00:06:15,917 Okay, who is your final teammate gonna be, Victoire? 153 00:06:15,959 --> 00:06:18,545 My angel, Gabriel. 154 00:06:19,004 --> 00:06:20,839 - Your angel, huh? - Yes. 155 00:06:20,880 --> 00:06:22,173 [Victoire laughs] 156 00:06:22,215 --> 00:06:25,468 PADMA: Sara, that means you are on Buddha's team. 157 00:06:25,510 --> 00:06:27,971 Bring it on, bitches. You picked me last. 158 00:06:28,013 --> 00:06:30,473 I think people don't know that I came up 159 00:06:30,515 --> 00:06:31,850 in Michelin star kitchens, 160 00:06:31,891 --> 00:06:34,894 working for [indistinct] and David Posey. 161 00:06:34,936 --> 00:06:37,230 But the only thing you can do when you're the underdog, 162 00:06:37,272 --> 00:06:38,773 is prove everybody wrong. 163 00:06:39,691 --> 00:06:41,443 PADMA: Let's get down to business, shall we? 164 00:06:41,484 --> 00:06:45,655 Tomorrow each team must create a tasting menu 165 00:06:45,697 --> 00:06:48,908 consisting of at least four courses for 50 diners 166 00:06:48,950 --> 00:06:53,288 and the judges who will be seated at a chef's table. 167 00:06:53,955 --> 00:06:55,749 Today you'll have 30 minutes here 168 00:06:55,790 --> 00:06:58,793 to conceptualize your restaurant and start to plan your menus. 169 00:06:58,835 --> 00:07:03,214 Then each team will have £1000 to shop at specialty stores 170 00:07:03,256 --> 00:07:05,592 where your contactless MasterCard will allow you 171 00:07:05,633 --> 00:07:08,762 to simply tap and go for a faster checkout. 172 00:07:08,803 --> 00:07:09,637 Yes. 173 00:07:09,679 --> 00:07:11,514 PADMA: You'll also have £2000 174 00:07:11,556 --> 00:07:13,641 to shop at Whole Foods Market. 175 00:07:13,683 --> 00:07:15,685 As soon as you're done shopping, 176 00:07:15,727 --> 00:07:19,147 you'll come back here and start a five hour cook. 177 00:07:19,731 --> 00:07:21,941 And then tomorrow, my kitchen is all yours. 178 00:07:21,983 --> 00:07:25,445 The team with the first choice knife, Victoire, 179 00:07:25,487 --> 00:07:27,155 will open their restaurant first. 180 00:07:27,989 --> 00:07:31,326 We're looking for you to create a truly priceless experience, 181 00:07:31,368 --> 00:07:34,079 because the team with the winning concept 182 00:07:34,120 --> 00:07:36,081 will take home $40,000. 183 00:07:36,664 --> 00:07:39,542 Courtesy of our friends at MasterCard. 184 00:07:39,584 --> 00:07:41,670 - We gotta do this. - Good luck to all of you. 185 00:07:41,711 --> 00:07:44,506 - Thank you. - Thank you, Chef. 186 00:07:46,132 --> 00:07:47,550 ALI: What our concept would be? 187 00:07:47,592 --> 00:07:49,719 I was thinking we can all take a British classic 188 00:07:49,761 --> 00:07:51,471 and then put your own spin on it. 189 00:07:51,513 --> 00:07:53,556 I don't know that my knowledge of British food 190 00:07:53,598 --> 00:07:55,642 is as extensive as yours, so-- 191 00:07:55,684 --> 00:07:57,477 BUDDHA: We can relate it somehow. 192 00:07:57,519 --> 00:07:59,604 I was gonna call it "The UK" for the "United Kitchen" 193 00:07:59,646 --> 00:08:01,147 'cause it's, like, a play on words. 194 00:08:01,189 --> 00:08:02,899 What do you guys feel? 195 00:08:03,775 --> 00:08:05,610 BUDDHA: Restaurant Wars must have a concept. 196 00:08:05,652 --> 00:08:09,114 If it doesn't have a concept, we've already lost. 197 00:08:10,031 --> 00:08:12,617 I have just an idea. We have four continents here. 198 00:08:12,659 --> 00:08:14,285 - Yes. - We need to use that advantage. 199 00:08:14,327 --> 00:08:18,164 So, I had in my mind immediately "Roots" as a name. 200 00:08:18,206 --> 00:08:20,291 We have all different roots. 201 00:08:20,875 --> 00:08:23,503 Which would be interesting to showcase them 202 00:08:23,545 --> 00:08:24,838 in an international way. 203 00:08:24,879 --> 00:08:28,591 I'm feeling a little bit too restricted by that. 204 00:08:28,633 --> 00:08:30,343 Can we use the root more in the root 205 00:08:30,385 --> 00:08:31,511 of our cooking and our experience? 206 00:08:31,553 --> 00:08:33,304 I'm Chinese, but the roots of 207 00:08:33,346 --> 00:08:35,849 what my cooking career have been, have been Italians. 208 00:08:35,890 --> 00:08:39,352 Do you have a suggestion for a name or a theme? 209 00:08:39,394 --> 00:08:42,022 - I love "Roots." - Yeah, let's do it. 210 00:08:42,063 --> 00:08:44,816 Anyone else gotten, like, an idea for a concept? 211 00:08:45,650 --> 00:08:47,902 Now that there's no front of the house, concept is huge, 212 00:08:47,944 --> 00:08:49,487 because that's what they're gonna look at. 213 00:08:49,529 --> 00:08:51,448 AMAR: Buddha, he's not wrong. 214 00:08:51,489 --> 00:08:53,283 This Restaurant Wars is about the food. 215 00:08:53,324 --> 00:08:55,243 Let's just go with it. 216 00:08:55,285 --> 00:08:57,370 I was wanting to do a deconstructed English breakfast. 217 00:08:57,412 --> 00:08:58,872 You wanna do the egg dish? 218 00:08:58,913 --> 00:09:00,623 Yeah. Yeah. The full English as a starter. 219 00:09:00,665 --> 00:09:02,459 Who wants to take on cold fish? 220 00:09:02,500 --> 00:09:03,793 I prefer hot fish. 221 00:09:04,753 --> 00:09:06,671 Cullen skink, which is a smoked fish potato soup. 222 00:09:06,713 --> 00:09:08,673 I can take that. I can work with that. 223 00:09:08,715 --> 00:09:11,551 So, why don't I do, like, a cold Crustacean dish? 224 00:09:11,593 --> 00:09:14,387 I could add some sort of British ingredient 225 00:09:14,429 --> 00:09:16,097 to, like, bring the curry. 226 00:09:16,473 --> 00:09:18,433 I can do vegetarian to start. 227 00:09:18,475 --> 00:09:20,393 Well, I have an amazing tortellini, 228 00:09:20,435 --> 00:09:21,978 which is seafood. 229 00:09:22,270 --> 00:09:23,897 TOM G: Pasta's kinda famous in Top Chef, 230 00:09:23,938 --> 00:09:25,774 you kind of stay away, but if someone 231 00:09:25,815 --> 00:09:27,692 can pull out a pasta, then it's definitely Nicole. 232 00:09:27,734 --> 00:09:30,487 - You feel good about this? - I feel amazing about this. 233 00:09:31,112 --> 00:09:34,824 - It's a main course or... - No, it's a preemie. 234 00:09:34,866 --> 00:09:37,577 - Preemie. Okay. - TOM G: Mine is all about leek. 235 00:09:37,619 --> 00:09:39,621 My roots are in Germany. 236 00:09:40,997 --> 00:09:44,125 And the leek season is very long. [chuckles] 237 00:09:44,167 --> 00:09:45,669 I'm thinking in a huatape, 238 00:09:45,710 --> 00:09:48,713 which is a very traditional fish soup. 239 00:09:48,755 --> 00:09:50,590 VICTOIRE: I could make the dessert, 240 00:09:50,632 --> 00:09:53,218 like, a tiramisu, but the ingredient from Africa. 241 00:09:53,593 --> 00:09:54,928 ALI: I thought of doing lamb. 242 00:09:54,969 --> 00:09:57,931 Maybe on the side we do a little Cornish pasty, 243 00:09:57,972 --> 00:10:01,518 but put spices that you are really good with. 244 00:10:01,559 --> 00:10:03,311 Does anyone wanna do a dessert? 245 00:10:04,437 --> 00:10:05,814 I don't really want to, but... 246 00:10:06,147 --> 00:10:08,566 To be honest, I feel like I can almost take on both. 247 00:10:08,608 --> 00:10:10,652 It's not really gonna be that much of a deal. 248 00:10:10,694 --> 00:10:12,278 We can do strawberries and cream, 249 00:10:12,320 --> 00:10:14,030 that's a classic British dessert. 250 00:10:14,072 --> 00:10:16,449 - Are we all on board? - SARA: I think so. 251 00:10:16,491 --> 00:10:18,159 We also have to decide if we wanna pump 252 00:10:18,201 --> 00:10:19,703 all 50 plates out at once. 253 00:10:19,744 --> 00:10:21,788 BUDDHA: My last restaurant, I did two seatings. 254 00:10:21,830 --> 00:10:24,332 I'm feeling like two seatings might be better. 255 00:10:24,708 --> 00:10:26,584 We have table reservation to figure out. 256 00:10:26,626 --> 00:10:29,462 We have 60 guests, so, if we do staggers of 15, 257 00:10:29,504 --> 00:10:31,006 that would be the most sense. 258 00:10:32,090 --> 00:10:33,633 I would recommend for the first stagger we do less because-- 259 00:10:33,675 --> 00:10:35,593 - We have to find our groove. - Exactly. 260 00:10:35,635 --> 00:10:37,220 One table of four and one table of two. 261 00:10:37,262 --> 00:10:40,432 NICOLE: I think we can handle more than six to start. 262 00:10:40,473 --> 00:10:42,142 - I think eight. - TOM G: Okay. 263 00:10:42,183 --> 00:10:44,102 We're gonna start with eight covers 264 00:10:44,144 --> 00:10:45,812 and then progressively add more to our service 265 00:10:45,854 --> 00:10:47,731 so that we can ease into the service. 266 00:10:47,772 --> 00:10:49,899 - VICTOIRE: Amazing. - I'm already feeling this. 267 00:10:49,941 --> 00:10:52,110 I'm more front of house than back of house. 268 00:10:52,152 --> 00:10:54,821 ** 269 00:10:59,409 --> 00:11:01,202 BU 270 00:11:01,244 --> 00:11:04,539 Her being here is more pressure than winning the show. 271 00:11:04,581 --> 00:11:06,666 TOM G: Darlings, should we make a list 272 00:11:06,708 --> 00:11:08,918 of all vegetables we need, please? 273 00:11:08,960 --> 00:11:12,380 Cauliflower, I'm gonna need it for my puree 274 00:11:12,422 --> 00:11:13,798 and also for my garnish. 275 00:11:13,840 --> 00:11:16,092 I need the very dark eggs. 276 00:11:16,134 --> 00:11:20,305 Gabri and I decide to go for the meat and fish shop. 277 00:11:20,347 --> 00:11:22,307 GABRI: 278 00:11:22,349 --> 00:11:24,642 And Tom and Victoire 279 00:11:24,684 --> 00:11:26,728 go for a specialty vegetable shop 280 00:11:26,770 --> 00:11:28,271 and Whole Foods Market. 281 00:11:28,605 --> 00:11:30,023 TOM G: Victoire? 282 00:11:32,442 --> 00:11:33,902 NICOLE: I need lobster. 283 00:11:33,943 --> 00:11:37,530 Oh, it's all frozen whole. Oh, man. 284 00:11:37,572 --> 00:11:39,074 This dish is so simple. 285 00:11:39,115 --> 00:11:41,326 All the ingredients have to be of the highest quality. 286 00:11:41,368 --> 00:11:42,827 That's what Italian food is. 287 00:11:42,869 --> 00:11:46,706 I need to find fresh lobster and time is ticking. 288 00:11:46,748 --> 00:11:49,584 Okay. Next market. 289 00:11:50,418 --> 00:11:52,962 You guys need to text us what vegetables you need. 290 00:11:53,004 --> 00:11:55,131 Okay. We kinda divide and conquer. 291 00:11:55,173 --> 00:11:58,426 Buddha and Sara are gonna buy all the produce for everybody. 292 00:11:59,260 --> 00:12:02,430 - BUDDHA: How's it going? - And Ali and I are gonna go buy 293 00:12:02,472 --> 00:12:04,307 all the proteins for the team. 294 00:12:09,646 --> 00:12:11,439 AMAR: Everything looks amazing here. 295 00:12:11,481 --> 00:12:12,941 I'll take them all. 296 00:12:14,234 --> 00:12:15,276 TOM G: Cauliflower. 297 00:12:15,318 --> 00:12:17,445 Can I have five beautiful big ones? 298 00:12:17,487 --> 00:12:18,947 It's a massive challenge to find 299 00:12:18,988 --> 00:12:20,865 all these ingredients for my team, 300 00:12:20,907 --> 00:12:22,867 but I work on to ship with a lot of restaurants. 301 00:12:22,909 --> 00:12:24,911 It is super important that you're being organized. 302 00:12:24,953 --> 00:12:26,621 VICTOIRE: Tom, I have this one, too. 303 00:12:26,663 --> 00:12:28,081 Yeah, give it to her. 304 00:12:28,665 --> 00:12:30,166 Thank you. 305 00:12:31,918 --> 00:12:34,004 - VICTOIRE: We're ready. - [terminal chimes] 306 00:12:34,045 --> 00:12:36,006 - SARA: Is this yours, Buddha? - BUDDHA: No, no. 307 00:12:36,047 --> 00:12:38,383 - It must be the other team. - I hope they don't need it. 308 00:12:38,425 --> 00:12:41,469 We really good because we bought almost every single vegetable. 309 00:12:41,511 --> 00:12:46,141 ** 310 00:12:46,182 --> 00:12:47,642 TOM G: How much leek you need? 311 00:12:47,684 --> 00:12:49,310 SARA: I'd like to have all of it. 312 00:12:49,352 --> 00:12:50,562 TOM G: Okay, take it. 313 00:12:51,980 --> 00:12:53,773 NICOLE: We're looking for squid ink and live lobster. 314 00:12:53,815 --> 00:12:55,650 Look at those things. I can't believe it. 315 00:12:55,692 --> 00:12:57,068 GABRI: It's perfect. Yeah, perfect. 316 00:12:57,110 --> 00:12:59,154 I'm going to create a black and white dish 317 00:12:59,195 --> 00:13:01,656 with this colored flour and the black squid ink. 318 00:13:01,698 --> 00:13:03,408 This is going to be very dramatic. 319 00:13:03,450 --> 00:13:05,076 AMAR: You get me any vegetable for pickle? 320 00:13:05,118 --> 00:13:07,370 - BUDDHA: I got you carrot. - Okay. 321 00:13:07,787 --> 00:13:10,248 I found you eggs, babe. I found you eggs. 322 00:13:10,290 --> 00:13:11,541 God, I love you. 323 00:13:11,583 --> 00:13:14,252 VICTOIRE: Be fast. We don't have a lot of time. 324 00:13:15,378 --> 00:13:17,881 NICOLE: Pedal to the medal. Let's go. 325 00:13:19,841 --> 00:13:22,052 AMAR: Restaurant Wars, baby. 326 00:13:22,093 --> 00:13:24,012 Woo-hoo! 327 00:13:25,889 --> 00:13:27,432 SARA: Buddha, are you all the sugar? 328 00:13:27,474 --> 00:13:29,017 Yeah. 329 00:13:29,726 --> 00:13:30,935 I'm making my tomato tea 330 00:13:30,977 --> 00:13:32,854 that's gonna go with my full English. 331 00:13:32,896 --> 00:13:35,106 For the first course, I'm making a full English. 332 00:13:35,148 --> 00:13:38,151 There will be a coddled egg, truffle toast and a tomato tea. 333 00:13:38,193 --> 00:13:40,653 For the second course, Amar is making 334 00:13:40,695 --> 00:13:41,988 scallops with vadouvan. 335 00:13:42,030 --> 00:13:44,699 Sara will be making Cullen skink. 336 00:13:44,741 --> 00:13:47,369 Ali will be making lamb with freekeh 337 00:13:47,410 --> 00:13:48,912 and a Cornish lamb pasty. 338 00:13:48,953 --> 00:13:51,998 And for dessert, strawberries dazzled in cream. 339 00:13:52,040 --> 00:13:53,875 Ali, what are you burning over there bro? 340 00:13:53,917 --> 00:13:55,585 [laughs] 341 00:13:55,627 --> 00:13:57,462 NICOLE: Oh, amazing. 342 00:13:57,504 --> 00:14:00,090 - Look at these. - Wow. 343 00:14:00,131 --> 00:14:01,925 Our restaurant is called Root. 344 00:14:01,966 --> 00:14:05,887 Today our menu is chestnut and leek from Tom. 345 00:14:05,929 --> 00:14:08,098 I'm making a shellfish tortellini. 346 00:14:08,139 --> 00:14:11,059 Gabriel's making sea bream with black huatape. 347 00:14:11,101 --> 00:14:14,896 And Victoire is making a version of tiramisu. 348 00:14:14,938 --> 00:14:17,732 And on top of that we have a sorbet palate cleanser. 349 00:14:17,774 --> 00:14:19,859 - Pimping. - AMAR: You're a gangster. 350 00:14:19,901 --> 00:14:21,236 - Thank you. - You're a gangster. 351 00:14:21,277 --> 00:14:23,279 I would never do tortellini on Top Chef. 352 00:14:23,321 --> 00:14:25,115 NICOLE: Oh, it's ----ing crazy. 353 00:14:27,325 --> 00:14:30,412 I got my leeks blanched. I got the fish portioned. 354 00:14:30,453 --> 00:14:31,955 To elevate this dish, 355 00:14:31,996 --> 00:14:35,375 I'm going to wrap these leeks around the fish loins 356 00:14:35,417 --> 00:14:36,876 and sous vide them. 357 00:14:36,918 --> 00:14:39,587 I have to get the fish cook done on the first day, 358 00:14:39,629 --> 00:14:41,047 because I need to chill them, 359 00:14:41,089 --> 00:14:42,924 so that I can slice them into perfect portions. 360 00:14:42,966 --> 00:14:45,969 AMAR: London is all about curries. 361 00:14:47,846 --> 00:14:49,848 ...which is a French curry, curry oil, 362 00:14:49,889 --> 00:14:51,433 and a beautiful scallop tartar. 363 00:14:51,474 --> 00:14:52,976 Sounds like we're gonna win, or what? 364 00:14:53,018 --> 00:14:55,103 -Yeah. -[Amar laughs] 365 00:14:56,271 --> 00:14:58,273 What do you think? It's tiramisu. 366 00:14:58,314 --> 00:15:02,152 Tiramisu was the first dessert I learned in Italy. 367 00:15:02,193 --> 00:15:05,280 It's nice, it got lemongrass and ginger, right? 368 00:15:05,321 --> 00:15:09,034 I just want to make this tiramisu in my way 369 00:15:09,075 --> 00:15:11,119 with the ingredient from Africa, 370 00:15:11,161 --> 00:15:13,663 but the technique from Italy. 371 00:15:13,705 --> 00:15:15,081 If you add a little bit of salt, 372 00:15:15,123 --> 00:15:17,125 all the flavor is gonna pop up. 373 00:15:20,003 --> 00:15:22,964 Did you buy some cauliflower, buddy, for us? 374 00:15:23,006 --> 00:15:25,300 TOM G: Yes, I bought five beautiful boxes. 375 00:15:26,259 --> 00:15:29,554 - GABRI: Well, I cannot find it. - TOM G: I definitely bought it. 376 00:15:29,596 --> 00:15:31,222 One million percent. 377 00:15:31,264 --> 00:15:34,059 Right now I need to make the cauliflower purée 378 00:15:34,100 --> 00:15:37,354 and I cannot find the cauliflower. 379 00:15:37,395 --> 00:15:39,022 - We bought it, right? - Yes. 380 00:15:39,064 --> 00:15:40,815 - TOM G: You find it? - No. 381 00:15:49,491 --> 00:15:50,283 VICTOIRE: We buy the cauliflower. 382 00:15:51,201 --> 00:15:52,952 You don't-- you don't see it? 383 00:15:52,994 --> 00:15:55,080 - It's nowhere. - No, we buy it. 384 00:15:55,121 --> 00:15:57,957 GABRI: I mean, you can buy it, but there's not. 385 00:15:57,999 --> 00:16:00,377 When you guys left the grocery store, 386 00:16:00,418 --> 00:16:02,337 there was a crate that didn't-- 387 00:16:02,379 --> 00:16:04,005 it had, like, cauliflower and-- 388 00:16:04,047 --> 00:16:06,466 - And thyme. - And thyme. 389 00:16:07,759 --> 00:16:09,177 Oh, [bleep]. 390 00:16:09,219 --> 00:16:10,929 TOM G: This breaks my heart a little bit. 391 00:16:10,970 --> 00:16:12,639 Sorry, Gabri, if you hear that. 392 00:16:12,681 --> 00:16:14,349 Isn't going to be the same. I'm really upset. 393 00:16:14,391 --> 00:16:16,559 One of the most important ingredients 394 00:16:16,601 --> 00:16:18,103 of my dish is missing. 395 00:16:18,144 --> 00:16:20,355 - TOM G: Gabri, what's plan B? - GABRI: I don't know. 396 00:16:20,397 --> 00:16:23,775 TOM G: If I can help you in any way let me know, yeah? 397 00:16:23,817 --> 00:16:25,485 What I'm going to do now? 398 00:16:25,527 --> 00:16:28,071 Should just got one poaching. See how you like it. 399 00:16:28,113 --> 00:16:30,115 You know what I mean? I'm definitely stressed out. 400 00:16:30,156 --> 00:16:32,158 I feel like I am the team leader for this one. 401 00:16:32,200 --> 00:16:34,744 - Good? More? - I would spice it up more. 402 00:16:34,786 --> 00:16:36,996 But there's so many strong personalities. 403 00:16:37,038 --> 00:16:38,415 A little bit of cream into it. 404 00:16:38,456 --> 00:16:40,792 You have to find a balance between speaking up, 405 00:16:40,834 --> 00:16:42,335 but not speaking up too loud. 406 00:16:42,377 --> 00:16:44,129 I'm starting to work desserts now. 407 00:16:44,170 --> 00:16:45,588 - I'll do the jell, okay? - Yep. 408 00:16:45,630 --> 00:16:47,340 ALI: Buddha has so many things to do. 409 00:16:47,382 --> 00:16:49,009 He's doing the first course 410 00:16:49,050 --> 00:16:50,635 and the last course, which is a dessert. 411 00:16:50,677 --> 00:16:53,263 So I decided to help him with the dessert. 412 00:16:54,889 --> 00:16:56,599 TOM G: Just packing everything I can. 413 00:16:56,641 --> 00:16:58,685 ALI: Your fish needed seasoning. Okay? 414 00:16:58,727 --> 00:17:00,145 SARA: Yeah, I agree. 415 00:17:03,023 --> 00:17:04,941 How'd it go, you guys? 416 00:17:04,983 --> 00:17:06,609 NICOLE: That was a push. 417 00:17:08,611 --> 00:17:13,241 ** 418 00:17:14,159 --> 00:17:15,827 NICOLE: I heard a little bit about 419 00:17:15,869 --> 00:17:17,412 what the other team are cooking. 420 00:17:17,454 --> 00:17:20,790 Their concept is based on UK cuisine, 421 00:17:20,832 --> 00:17:22,125 but their own choice on it. 422 00:17:22,167 --> 00:17:23,918 - All right. - Which I think is risky. 423 00:17:23,960 --> 00:17:25,920 You're serving it to a UK chef, right? 424 00:17:25,962 --> 00:17:27,422 GABRI: Yeah. 425 00:17:32,552 --> 00:17:34,304 Oh, wow. 426 00:17:34,637 --> 00:17:35,930 Look how beautiful. 427 00:17:39,017 --> 00:17:42,145 VICTOIRE: Beautiful kitchen. My God. 428 00:17:42,187 --> 00:17:44,105 GABRI: Today is a big day. 429 00:17:44,147 --> 00:17:47,275 We're cooking in Core by Clare Smyth, 430 00:17:47,317 --> 00:17:48,526 which is huge. 431 00:17:48,568 --> 00:17:51,071 She's one of the greatest chef in the world, 432 00:17:51,112 --> 00:17:53,573 so everything needs to be on point. 433 00:17:53,615 --> 00:17:58,036 And the communication is key to create a great restaurant. 434 00:17:58,078 --> 00:17:59,412 Behind you, girl. 435 00:17:59,454 --> 00:18:01,206 Hi there. How's it going? 436 00:18:01,247 --> 00:18:02,707 - Hey, how are you? - I'm Rob. 437 00:18:02,749 --> 00:18:04,626 TOM G: Are you leading our service tonight? 438 00:18:04,668 --> 00:18:05,919 I am, yes. Yeah. 439 00:18:05,960 --> 00:18:07,253 TOM G: When you open a restaurant, 440 00:18:07,295 --> 00:18:09,047 there's a lot of things coming together. 441 00:18:09,089 --> 00:18:11,383 You need to train the staff front of house, back of house. 442 00:18:11,424 --> 00:18:13,343 Fantastic. I haven't seen your menu yet, I'm sorry. 443 00:18:13,385 --> 00:18:18,056 We do appetizer, pasta, main course, sorbet, dessert. 444 00:18:18,098 --> 00:18:19,391 Do you want the sorbet and the dessert 445 00:18:19,432 --> 00:18:22,477 on a separate tray for the pastry or... 446 00:18:24,479 --> 00:18:26,898 - Yeah, why not? Yeah. - ROB: Thank you. 447 00:18:30,819 --> 00:18:32,362 ...so that's pretty cool. 448 00:18:32,404 --> 00:18:35,198 So where are we at? Tom, how's your menu going? 449 00:18:35,240 --> 00:18:37,242 Everything is good so far. I didn't do sh-- yet. 450 00:18:37,283 --> 00:18:40,120 - I'm actually start cooking. - NICOLE: Amazing. 451 00:18:40,161 --> 00:18:43,039 I'm preparing my roasted onion purée right now. 452 00:18:43,081 --> 00:18:44,874 They forgot my cauliflower, 453 00:18:44,916 --> 00:18:47,460 so, I'm going to make a roasted onion purée 454 00:18:47,502 --> 00:18:49,379 with tonka beans instead. 455 00:18:50,422 --> 00:18:53,008 This onion purée is going to change 456 00:18:53,049 --> 00:18:55,176 texture and flavor of my dish. 457 00:18:55,218 --> 00:18:57,387 Hopefully, everything's going to be all right. 458 00:18:57,429 --> 00:19:02,600 This dish definitely represent me as a modern Mexican cook. 459 00:19:05,103 --> 00:19:08,023 My tortellini had quite a travel. 460 00:19:08,064 --> 00:19:10,442 I might have to roll an extra 40. 461 00:19:10,483 --> 00:19:13,194 Looking at them, they're like, "This is not good." 462 00:19:13,236 --> 00:19:15,905 The moisture of the filling seeped through 463 00:19:15,947 --> 00:19:17,657 and I'm thinking to myself, 464 00:19:17,699 --> 00:19:20,493 "Why did I not sheet out all the pasta the night before 465 00:19:20,535 --> 00:19:24,080 and just fill 60 single fat ravioli, 466 00:19:24,122 --> 00:19:25,540 with tons of lobster filling?" 467 00:19:25,582 --> 00:19:28,418 Like, are you new here? But I have no choice. 468 00:19:28,460 --> 00:19:30,086 I'm gonna remake as many tortellinis 469 00:19:30,128 --> 00:19:31,546 as I can right now. 470 00:19:31,588 --> 00:19:32,839 Not the best situation to have 471 00:19:32,881 --> 00:19:34,632 when you're fussing. 472 00:19:37,969 --> 00:19:40,013 Victoire, how much more prep do you have to do? 473 00:19:40,055 --> 00:19:43,266 - 'Cause I have ravioli. - I'll just dry my sponge cake. 474 00:19:43,308 --> 00:19:44,809 I have a lot of to do. 475 00:19:44,851 --> 00:19:47,771 I have to drop a sponge cake in the coffee. 476 00:19:47,812 --> 00:19:49,314 Just beautiful. 477 00:19:52,275 --> 00:19:53,777 Now I'm making my praline. 478 00:19:53,818 --> 00:19:56,696 This is a lot of job to make a tiramisu, 479 00:19:56,738 --> 00:20:00,325 but I want to show to them I know I can bake. 480 00:20:00,367 --> 00:20:01,910 TOM G: I'm taking my pickled leek. 481 00:20:01,951 --> 00:20:03,328 I clean them up 482 00:20:03,370 --> 00:20:04,996 and then I gonna try one to taste. 483 00:20:05,038 --> 00:20:07,791 GABRI: One hour until the restaurant is open. 484 00:20:07,832 --> 00:20:09,125 NICOLE: Yes, Chef. 485 00:20:09,167 --> 00:20:10,877 - GABRI: Can I use this for-- - Nope. 486 00:20:10,919 --> 00:20:13,129 I'm in it for the next 30 minutes, man. 487 00:20:13,171 --> 00:20:14,923 - Sorry. - GABRI: For the 30 minutes. 488 00:20:14,964 --> 00:20:16,091 I need to make this sorbet. 489 00:20:16,132 --> 00:20:17,884 Hey, are you yelling at me? 490 00:20:17,926 --> 00:20:21,680 [Gabri mumbles] 491 00:20:22,764 --> 00:20:26,226 Gabri, maybe you can do nitrogen ice cream, 492 00:20:26,267 --> 00:20:27,977 while I'm doing my thing. 493 00:20:28,019 --> 00:20:29,145 You wanna do it here? 494 00:20:29,187 --> 00:20:30,814 Please. All right, cool. 495 00:20:30,855 --> 00:20:35,193 ** 496 00:20:35,235 --> 00:20:36,986 ROB: Hey, Tom. 497 00:20:37,028 --> 00:20:38,905 How do you want these written on the checks? 498 00:20:38,947 --> 00:20:41,616 - Appetizer, pasta, main? - TOM G: Yeah. 499 00:20:41,658 --> 00:20:43,993 - That's okay? - Okay. Cool. Yeah, definitely. 500 00:20:44,619 --> 00:20:46,705 - Oh, my God, Gabri. - I'm sorry. Sorry. 501 00:20:46,746 --> 00:20:49,165 No, no, it's awesome. It's like a ----ing show now. 502 00:20:49,207 --> 00:20:52,043 What are you talking about here? I can't even see my ravioli. 503 00:20:52,085 --> 00:20:54,796 Good afternoon, so we start with the leek and chestnut 504 00:20:54,838 --> 00:20:57,340 and I want you to pour the sauce just next to it. 505 00:20:57,382 --> 00:20:59,801 Any questions to that? Good. 506 00:20:59,843 --> 00:21:01,970 My expeditor? Great. 507 00:21:02,012 --> 00:21:04,347 The first tables needs to go as fast as we can. 508 00:21:04,389 --> 00:21:06,850 The beginning is the worst. Good? 509 00:21:06,891 --> 00:21:08,768 NICOLE: Have fun. 510 00:21:10,103 --> 00:21:12,397 VICTOIRE: Forty minutes, Chefs. 511 00:21:14,983 --> 00:21:16,609 Nicole, are you okay? 512 00:21:16,651 --> 00:21:18,778 I'm a little bit kafuffled right now. 513 00:21:18,820 --> 00:21:21,865 I'm able to remake half my raviolis. 514 00:21:21,906 --> 00:21:23,408 Five minutes. 515 00:21:26,411 --> 00:21:28,538 One minute till we open, guys. 516 00:21:35,003 --> 00:21:36,963 GABRI: We are open now. 517 00:21:37,005 --> 00:21:39,090 Let's kick some ass. 518 00:21:40,216 --> 00:21:43,678 SERVER: Hi, how are you today? Welcome. Come on through. 519 00:21:49,309 --> 00:21:51,561 ROB: All right. First check. 520 00:21:51,603 --> 00:21:53,646 LYNN: All right. Check on two covers. 521 00:21:53,688 --> 00:21:55,648 TOM G: Okay, guys. We have our first check, okay? 522 00:21:55,690 --> 00:21:58,902 - First order, two, please. - CHEFS: Two. 523 00:21:58,943 --> 00:22:00,236 GABRI: Yes, Chef. 524 00:22:00,278 --> 00:22:01,905 Are these balls? 525 00:22:01,946 --> 00:22:04,574 Just one and two. 526 00:22:06,076 --> 00:22:08,119 Thank you. 527 00:22:10,121 --> 00:22:12,248 LYNN: Ready to take food? 528 00:22:12,290 --> 00:22:13,875 [indistinct] 529 00:22:13,917 --> 00:22:16,378 I just sent a table of four and a table of two. 530 00:22:16,419 --> 00:22:19,506 So, you need all in all, eight. 531 00:22:28,515 --> 00:22:30,308 - Hi, there. - Hello. 532 00:22:30,350 --> 00:22:32,102 - How are you today? - Good, thank you. 533 00:22:32,143 --> 00:22:33,311 I believe you're just here. 534 00:22:33,353 --> 00:22:34,688 Judges are here. 535 00:22:34,729 --> 00:22:36,731 TOM G: All right. Soufflé in the oven. 536 00:22:36,773 --> 00:22:39,401 TOM C: How does it feel seeing a different staff in your kitchen? 537 00:22:39,442 --> 00:22:41,111 CLARE: Yeah, it is nerve-wracking. 538 00:22:41,152 --> 00:22:42,445 It's kinda cool as well. 539 00:22:42,487 --> 00:22:44,114 LYNN: New order. This added judges. 540 00:22:44,155 --> 00:22:45,949 Chef, four covers, please. 541 00:22:45,990 --> 00:22:47,117 Where's the oil? 542 00:22:47,158 --> 00:22:48,743 I'm going on four next. 543 00:22:48,785 --> 00:22:50,704 It's pretty hectic and we have to work clean. 544 00:22:50,745 --> 00:22:53,373 - The judges are watching. - I think it's the first time 545 00:22:53,415 --> 00:22:55,625 that we've had all four chef in the kitchen the whole time. 546 00:22:55,667 --> 00:22:57,627 Yeah. Someone's usually out here. 547 00:22:57,669 --> 00:23:01,631 While they will be judged on the service and how it's going, 548 00:23:01,673 --> 00:23:04,968 most of the focus will be on the food. 549 00:23:05,010 --> 00:23:06,344 Yeah. 550 00:23:06,386 --> 00:23:07,971 It's also exciting for us, 551 00:23:08,013 --> 00:23:09,931 because what the chefs don't know 552 00:23:09,973 --> 00:23:12,475 is that we have a secret critic in the dining room. 553 00:23:12,517 --> 00:23:14,894 It looks cool. Exciting. 554 00:23:14,936 --> 00:23:16,312 Dastardly. 555 00:23:16,354 --> 00:23:17,731 I'm excited to speak to him 556 00:23:17,772 --> 00:23:20,316 and see if his experiences were the same as ours, 557 00:23:20,358 --> 00:23:22,694 because so often they cannot be, 558 00:23:22,736 --> 00:23:24,988 especially 'cause they're trying to cook to us. 559 00:23:25,030 --> 00:23:26,531 Thank you. 560 00:23:26,573 --> 00:23:29,117 TOM G: Guys, I'm going on the chef's table now, okay? 561 00:23:29,159 --> 00:23:30,618 Of what? What are you doing? 562 00:23:30,660 --> 00:23:32,662 - Of what? - My dish to the judges. 563 00:23:32,704 --> 00:23:34,247 NICOLE: I'm going out with app. 564 00:23:34,289 --> 00:23:35,749 TOM G: My God. 565 00:23:36,374 --> 00:23:37,917 GAIL: Thank you. 566 00:23:39,044 --> 00:23:40,295 PADMA: Thank you. 567 00:23:40,337 --> 00:23:41,755 TOM G: Okay. Welcome to The Root. 568 00:23:41,796 --> 00:23:43,048 We decided to showcase 569 00:23:43,089 --> 00:23:44,674 the roots of our culinary backgrounds. 570 00:23:44,716 --> 00:23:46,634 Leek and chestnut is basically the one 571 00:23:46,676 --> 00:23:48,470 which grows the most around my area. 572 00:23:48,511 --> 00:23:50,597 What you have as a confit leek, pastry purée, 573 00:23:50,638 --> 00:23:52,474 you have a leek veloute with leek oil, 574 00:23:52,515 --> 00:23:54,351 some nut rolled, which is the dust 575 00:23:54,392 --> 00:23:57,062 and a chestnut black garlic purée. 576 00:23:57,562 --> 00:24:00,523 Tom, what was the strategy for service today? 577 00:24:00,565 --> 00:24:03,276 Did you pick an executive chef of your team? 578 00:24:03,318 --> 00:24:05,445 Well, it's a team spirit. 579 00:24:05,487 --> 00:24:07,238 We kinda do everything together, of course. 580 00:24:07,697 --> 00:24:09,491 - Enjoy. - PADMA: Thank you. 581 00:24:09,532 --> 00:24:10,742 Did he answer your question? 582 00:24:10,784 --> 00:24:12,952 - Not really. - Yeah. [chuckles] 583 00:24:15,080 --> 00:24:16,915 Mm. Okay. 584 00:24:16,956 --> 00:24:18,541 Whoa. Wow. 585 00:24:18,583 --> 00:24:20,543 The chestnut is really delicious 586 00:24:20,585 --> 00:24:22,212 and I think that the black garlic 587 00:24:22,253 --> 00:24:25,674 brings more of that sort of dark charred flavors. 588 00:24:25,715 --> 00:24:27,133 And it's a very tasty plate. 589 00:24:27,175 --> 00:24:28,718 TOM C: I think it's a really good start. 590 00:24:28,760 --> 00:24:30,804 The leeks are beautifully cooked. 591 00:24:30,845 --> 00:24:32,889 It's a vegetable dish that makes you very happy. 592 00:24:32,931 --> 00:24:34,391 Yeah. 593 00:24:34,432 --> 00:24:36,393 The veloute, beautifully intense. 594 00:24:36,434 --> 00:24:37,644 Really, really nice. 595 00:24:37,977 --> 00:24:39,729 LYNN: You have two more pasta wait, please. 596 00:24:39,771 --> 00:24:41,022 NICOLE: Oui. 597 00:24:41,064 --> 00:24:43,566 We have four more pasta, please. 598 00:24:43,608 --> 00:24:45,485 You also have three [indistinct]. 599 00:24:45,527 --> 00:24:47,237 NICOLE: Things are coming in fast and furious. 600 00:24:47,278 --> 00:24:50,490 LYNN: In total, we have 18 pasta going out, 601 00:24:50,532 --> 00:24:51,866 including the chef's table. 602 00:24:51,908 --> 00:24:53,910 Like, what the [bleep]? 603 00:25:01,001 --> 00:25:02,085 LYNN: In total we have 18 pasta going out, 604 00:25:03,545 --> 00:25:05,171 including the chef's table. 605 00:25:05,213 --> 00:25:07,173 NICOLE: The service order that Tom wrote, 606 00:25:07,215 --> 00:25:08,550 we started off too slow. 607 00:25:08,591 --> 00:25:10,552 It should have been a rush at the beginning 608 00:25:10,593 --> 00:25:12,220 to clear out some of the guests. 609 00:25:12,554 --> 00:25:14,389 We're just kind of waiting for the tortellini? 610 00:25:14,431 --> 00:25:16,599 Yeah, I'm sorry. I'll find out where it is, 611 00:25:16,641 --> 00:25:19,269 but it is on the way to you. Thank you. Sorry. 612 00:25:19,310 --> 00:25:20,895 - You ready? - NICOLE: No. 613 00:25:20,937 --> 00:25:23,189 - Put it back in. - The last two going out-- nope. 614 00:25:23,231 --> 00:25:25,817 NICOLE: I need someone to clean the plates properly, but yeah. 615 00:25:25,859 --> 00:25:28,153 They're taking a little long for our next course. 616 00:25:28,194 --> 00:25:30,196 I feel like they just forgot about us. 617 00:25:30,238 --> 00:25:31,823 Yeah, yeah. I know. Yeah. 618 00:25:31,865 --> 00:25:33,742 We're gonna plate four right after the judge's right here. 619 00:25:33,783 --> 00:25:35,618 - Okay? Yeah. - Four tortellinis. 620 00:25:35,660 --> 00:25:37,579 TOM G: It's very tricky to have a pasta dish 621 00:25:37,620 --> 00:25:39,247 in such a fast challenge. 622 00:25:39,289 --> 00:25:43,168 But Nicole didn't want to make more than six pasta at the time. 623 00:25:43,209 --> 00:25:47,005 It is what it is, we just try to recover as fast as we can. 624 00:25:47,047 --> 00:25:47,881 Taste that. 625 00:25:47,922 --> 00:25:49,591 And then when I put this out, 626 00:25:49,632 --> 00:25:51,551 you put four plates and plate it like this. 627 00:25:51,593 --> 00:25:53,887 You can go on these two. 628 00:25:57,766 --> 00:25:59,893 - PADMA: Hi, Nicole. - Hi. How are you? 629 00:25:59,934 --> 00:26:01,603 Can you tell us about this course? 630 00:26:01,644 --> 00:26:03,521 You have a shellfish tortellini 631 00:26:03,563 --> 00:26:05,065 with fresh Scottish lobster, 632 00:26:05,106 --> 00:26:07,901 fresh king prawns and a scallop mousse to bind. 633 00:26:07,942 --> 00:26:11,196 The butter is a little bit of preserved lemon in vermouth. 634 00:26:11,237 --> 00:26:13,740 My dish represents my French training, 635 00:26:13,782 --> 00:26:16,409 but majority of my career has been Italian cooking, 636 00:26:16,451 --> 00:26:18,244 so I kinda melded the two. 637 00:26:18,286 --> 00:26:20,246 - Thank you. - PADMA: Thank you, Nicole. 638 00:26:20,955 --> 00:26:23,750 - LYNN: Oh there, tortellini. - Oh, nice. 639 00:26:23,792 --> 00:26:27,003 CLARE: Not the most properly refined tortellinis 640 00:26:27,045 --> 00:26:28,463 I've ever seen. 641 00:26:28,505 --> 00:26:30,674 But look, the flavor was really good. 642 00:26:30,715 --> 00:26:32,133 The pasta dough, I think, 643 00:26:32,175 --> 00:26:34,219 was definitely a little bit thick, 644 00:26:34,260 --> 00:26:36,137 a little bit uneven. 645 00:26:39,766 --> 00:26:42,143 Pretty good. Worth the wat, we thinking? 646 00:26:42,185 --> 00:26:43,478 I would say so. 647 00:26:43,520 --> 00:26:45,480 No. 648 00:26:45,522 --> 00:26:47,816 You don't like it? I really like it. 649 00:26:47,857 --> 00:26:49,693 TOM G: Nicole, make, like, 15 or so. 650 00:26:49,734 --> 00:26:52,153 You put it on the pass, I have you plating. 651 00:26:52,195 --> 00:26:54,155 Can you help me with this sauce please, Chef? 652 00:26:54,197 --> 00:26:55,490 TOM G: 100%. 653 00:26:55,532 --> 00:26:56,866 TOM C: There's a lot of time 654 00:26:56,908 --> 00:26:58,368 between the first and second course. 655 00:26:58,410 --> 00:26:59,953 I think now they've started 656 00:26:59,994 --> 00:27:01,996 to pick up the pace a little bit. 657 00:27:02,038 --> 00:27:04,708 - GABRI: They're ready. - TOM G: Go. 658 00:27:05,667 --> 00:27:07,669 PADMA: And here's our third course. 659 00:27:07,711 --> 00:27:09,170 Hello. Hello, Chefs. 660 00:27:09,212 --> 00:27:10,296 PADMA: Hi, Gabri. 661 00:27:10,338 --> 00:27:13,174 I made a poached sea bream 662 00:27:13,216 --> 00:27:14,634 with a black hautape, 663 00:27:14,676 --> 00:27:17,387 which is an original salsa from Mexico. 664 00:27:17,429 --> 00:27:19,305 I put on top, trout caviar. 665 00:27:19,681 --> 00:27:21,516 The puree that you got in the plate 666 00:27:21,558 --> 00:27:24,394 is a caramelized onion with tonka bean. 667 00:27:24,811 --> 00:27:26,855 - PADMA: Thank you, Gabri. - Thank you. 668 00:27:27,731 --> 00:27:29,774 WOMAN: So good. So, so good. 669 00:27:29,816 --> 00:27:31,985 The sea bream is cooked perfectly, too. 670 00:27:32,986 --> 00:27:35,613 Oh, wow. It's really good, isn't it? 671 00:27:35,655 --> 00:27:36,823 It's kind of like psychedelic. 672 00:27:36,865 --> 00:27:38,491 GAIL: I think there's a lot of 673 00:27:38,533 --> 00:27:40,243 really beautiful notes in Gabri's dish. 674 00:27:40,285 --> 00:27:42,871 The fish was delicate, seasoned well. 675 00:27:42,912 --> 00:27:45,415 I just think there was a lot of sauces 676 00:27:45,457 --> 00:27:47,542 that sort of got blanketed. 677 00:27:47,584 --> 00:27:49,044 It needed another element. 678 00:27:49,085 --> 00:27:51,046 Was, like, not a lot of texture on the dish. 679 00:27:51,087 --> 00:27:53,673 Going from a pasta dish to this course, 680 00:27:53,715 --> 00:27:56,426 it's too similar, it doesn't work. 681 00:27:58,011 --> 00:28:00,305 - VICTOIRE: Service. - TOM G: Service, please. 682 00:28:01,181 --> 00:28:03,975 - TOM C: This is not tiramisu. - PADMA: Tom, what is this? 683 00:28:04,017 --> 00:28:05,852 It's a little gift from the kitchen. 684 00:28:05,894 --> 00:28:07,729 We decided to make a sorbet course. 685 00:28:07,771 --> 00:28:09,898 We have trisect dehydrated grapefruits, 686 00:28:09,939 --> 00:28:12,025 white and red, and then blowtorched... 687 00:28:13,610 --> 00:28:14,861 How's everything so far? You enjoy? 688 00:28:14,903 --> 00:28:16,571 - GAIL: Good. - Well, we enjoyed, 689 00:28:16,613 --> 00:28:18,823 - that's for sure. - PADMA: That's great. 690 00:28:19,741 --> 00:28:21,826 I really like this palate cleanser. 691 00:28:21,868 --> 00:28:23,912 It's done its job as a pallet's cleanser. 692 00:28:23,953 --> 00:28:26,623 - Ready for the dessert. - I love it. 693 00:28:26,664 --> 00:28:29,000 Nice little bitter edge to it as well. 694 00:28:29,042 --> 00:28:31,586 - It's not, like, fully sweet. - MAN: Yeah. 695 00:28:31,628 --> 00:28:34,923 Can we go on the dessert for the judges? 696 00:28:34,964 --> 00:28:36,591 - MAN: Yeah, yeah. - Okay. 697 00:28:36,633 --> 00:28:37,884 NICOLE: How are you doing, Victoire? 698 00:28:37,926 --> 00:28:39,928 I'm okay, okay. Sorry, my love. 699 00:28:40,637 --> 00:28:41,471 Let's go. Let's go. 700 00:28:42,639 --> 00:28:44,599 We have dessert, which seems right on time. 701 00:28:44,641 --> 00:28:46,017 Ooh, pretty. 702 00:28:46,059 --> 00:28:47,769 - Hi, Victoire. - VICTOIRE: Hi. 703 00:28:47,811 --> 00:28:49,896 This is tiramisu in my way. 704 00:28:49,938 --> 00:28:53,108 I take just the inspiration from the classic tiramisu 705 00:28:53,149 --> 00:28:56,653 with different kind of products from Africa 706 00:28:56,695 --> 00:28:58,029 or from Italy. 707 00:28:58,071 --> 00:28:59,572 - Thank you. - Thank you, Victoire. 708 00:29:00,323 --> 00:29:02,617 Flavor-wise, I thought using banana in the tiramisu 709 00:29:02,659 --> 00:29:03,952 is actually interesting. 710 00:29:03,993 --> 00:29:05,662 It left a beautiful taste in my mouth. 711 00:29:05,704 --> 00:29:07,455 CLARE: I love the spice in there. 712 00:29:07,497 --> 00:29:08,957 I love the plantain. 713 00:29:08,998 --> 00:29:10,834 I thought that was really nicely integrated into the dish. 714 00:29:10,875 --> 00:29:14,879 It lacked a punch. I'm missing a hit. 715 00:29:16,881 --> 00:29:19,259 - MAN: This is really good. - For something that looks 716 00:29:19,300 --> 00:29:20,844 a little bit casual, 717 00:29:20,885 --> 00:29:22,971 it's like, amazingly well-constructed, isn't it? 718 00:29:23,013 --> 00:29:25,140 - MAN: Yeah. - It's just beautiful. 719 00:29:25,181 --> 00:29:27,100 TOM G: Come on, come on, come on, let's go. 720 00:29:27,142 --> 00:29:29,144 You're only as strong as your last plate, people. 721 00:29:29,185 --> 00:29:30,979 LYNN: I need one more right now, yeah? 722 00:29:31,021 --> 00:29:33,815 Well, I'm loving this version of Restaurant Wars. 723 00:29:33,857 --> 00:29:35,859 I can't wait to see what the next group does. 724 00:29:35,900 --> 00:29:38,236 - Then just two more, Chef? - Yeah. 725 00:29:38,278 --> 00:29:40,530 Pleasure dining with you. Let's do it again. 726 00:29:40,572 --> 00:29:42,073 - Soon. [laughs] - CLARE: Yeah. 727 00:29:42,115 --> 00:29:44,534 LYNN: Four more. Your last check, 103. 728 00:29:45,076 --> 00:29:48,663 NICOLE: Oh, my God. You guys, we're done. 729 00:29:48,705 --> 00:29:50,623 Cheers. Uh-huh. 730 00:29:50,665 --> 00:29:52,000 Beautiful dessert. 731 00:29:52,042 --> 00:29:53,835 I think they were really watching us. 732 00:29:53,877 --> 00:29:55,170 Yes, totally. All the time. 733 00:29:55,211 --> 00:29:57,589 Yeah, I wiped the table every 30 seconds. 734 00:29:57,630 --> 00:29:59,049 NICOLE: Let's get out of here. 735 00:29:59,966 --> 00:30:04,888 [tense instrumental playing] 736 00:30:05,221 --> 00:30:06,264 Here we go. 737 00:30:07,182 --> 00:30:08,850 You guys look good back there. 738 00:30:08,892 --> 00:30:11,061 - Shut up. [laughs] - BUDDHA: Yeah. 739 00:30:11,436 --> 00:30:15,023 BUDDHA: The key to today is this just being ----ing ready. 740 00:30:16,733 --> 00:30:19,194 - SARA: There it is. - ALI: Let's do it. 741 00:30:19,235 --> 00:30:21,571 - How's everyone going? - Hey, guys? How are you? 742 00:30:21,613 --> 00:30:22,864 Thanks for coming in today. 743 00:30:22,906 --> 00:30:25,700 - Oh, wow. - SARA: This is amazing. 744 00:30:25,742 --> 00:30:27,369 ALI: I'm proud to be cooking here today. 745 00:30:27,410 --> 00:30:28,578 AMAR: Let's bring it in. 746 00:30:28,620 --> 00:30:29,871 One, two, three. 747 00:30:29,913 --> 00:30:30,914 ALL: We like it! 748 00:30:30,955 --> 00:30:33,083 AMAR: Let's go, go, go. 749 00:30:35,251 --> 00:30:36,836 Look at you with this beautiful station 750 00:30:36,878 --> 00:30:38,213 - back here, bro. - Oh, my God, 751 00:30:38,254 --> 00:30:40,006 I'm living in a dream right now. 752 00:30:40,048 --> 00:30:42,300 The kitchen's stunning. We divide up the space. 753 00:30:42,342 --> 00:30:45,595 I'm gonna be working at the pastry section, 754 00:30:45,637 --> 00:30:46,763 baking and steaming. 755 00:30:47,055 --> 00:30:49,683 Ali and Sara take over the cooking station 756 00:30:49,724 --> 00:30:51,017 and Amar will be at the front. 757 00:30:51,059 --> 00:30:53,061 That way, he can help run the pass. 758 00:30:53,103 --> 00:30:54,729 Ali, what are you working on, Papi? 759 00:30:54,771 --> 00:30:56,481 My inspired Cornish pasty. 760 00:30:56,523 --> 00:30:58,650 It's even better today, because the flavor developed. 761 00:30:58,692 --> 00:31:01,986 Presenting a British-inspired food to Chef Clare Smyth. 762 00:31:02,028 --> 00:31:04,155 That's the biggest risk. You guys like it? 763 00:31:04,197 --> 00:31:06,157 - Buddha, that's good? - BUDDHA: It’s great, man. 764 00:31:06,199 --> 00:31:08,993 ALI: But I have decided to push even more, 765 00:31:09,035 --> 00:31:11,079 and make a Middle Eastern style Cornish pasty 766 00:31:11,121 --> 00:31:15,083 - using za'atar ras el hanout. - Got 20 minutes down. 767 00:31:15,125 --> 00:31:17,168 - Twenty minutes down? - AMAR: Already? 768 00:31:17,210 --> 00:31:20,588 SARA: Yeah. Guys, I'm feeling good about this north sea cod. 769 00:31:20,630 --> 00:31:22,340 I slice into the first one. 770 00:31:23,633 --> 00:31:24,968 It's perfect. 771 00:31:25,010 --> 00:31:27,929 Gonna serve it with a smoked chowder. 772 00:31:27,971 --> 00:31:29,556 AMAR: Look at this [indistinct]. 773 00:31:29,597 --> 00:31:31,307 - SARA: Beautiful. - AMAR: I'm hot, baby. 774 00:31:31,349 --> 00:31:35,061 This is my vadouvan butter sauce for the sweet scallop. 775 00:31:35,103 --> 00:31:36,896 I'm working with two temperatures. 776 00:31:36,938 --> 00:31:40,108 Cold scallop tartar with a warm buttery sauce. 777 00:31:40,150 --> 00:31:42,277 - Bangin', man. - AMAR: That's a technique 778 00:31:42,318 --> 00:31:44,446 that make you a winner or it's gonna be a total fail. 779 00:31:44,487 --> 00:31:46,281 BUDDHA: The butter sauce, you probably have to keep 780 00:31:46,322 --> 00:31:48,241 a little bit more hotter, it's already solidified. 781 00:31:48,283 --> 00:31:50,452 - You know what I mean? - AMAR: Yeah. 782 00:31:50,493 --> 00:31:51,995 You wanna try that? 783 00:31:53,455 --> 00:31:54,664 The tomato tea. 784 00:31:55,749 --> 00:31:57,125 Delicious. 785 00:31:57,834 --> 00:31:59,627 How you doing, Ali? 786 00:31:59,669 --> 00:32:01,046 I can't work my filo properly. 787 00:32:01,087 --> 00:32:02,964 The dough is becoming like, dry 788 00:32:03,006 --> 00:32:04,466 just because it's so hot inside. 789 00:32:04,507 --> 00:32:07,302 Buddha, I just need a cold place for my dough. 790 00:32:07,344 --> 00:32:08,345 Just one minute. 791 00:32:08,386 --> 00:32:10,305 Don't know why I decided to do this. 792 00:32:10,347 --> 00:32:11,681 I'm in the sh--. 793 00:32:12,307 --> 00:32:14,267 AMAR: English Breakfast for dinner, baby, I love it. 794 00:32:14,309 --> 00:32:16,144 BUDDHA: You know, they say English breakfast is so good 795 00:32:16,186 --> 00:32:17,937 that you can have it three times a day. 796 00:32:17,979 --> 00:32:19,397 I love a full English breakfast, 797 00:32:19,439 --> 00:32:21,816 but I've got a lot of touches on this dish. 798 00:32:21,858 --> 00:32:23,485 I've gotta bake off my bread. 799 00:32:23,526 --> 00:32:25,028 I've gotta cook the coddled eggs, 800 00:32:25,070 --> 00:32:26,821 finish the hollandaise. 801 00:32:26,863 --> 00:32:29,115 And then, for dessert, churned ice cream. 802 00:32:29,157 --> 00:32:30,867 - It's a lot to chew. - ALI: Buddha, 803 00:32:30,909 --> 00:32:32,827 - how are you doing? - Not even there yet. 804 00:32:32,869 --> 00:32:34,746 ** 805 00:32:39,250 --> 00:32:41,252 - getting ready for service. - Hi, guys. How are you? 806 00:32:41,294 --> 00:32:44,005 Sara, you need to meet with the front of house. 807 00:32:44,047 --> 00:32:46,007 SARA: I've got notes right here. 808 00:32:46,049 --> 00:32:47,258 This is just a little bit 809 00:32:47,300 --> 00:32:49,010 about what kind of our concept is. 810 00:32:49,052 --> 00:32:50,929 This is a breakdown of each course. 811 00:32:50,970 --> 00:32:52,263 - ROB: Okay, cool. - The tomato tea 812 00:32:52,305 --> 00:32:54,140 is poured table side into a glass. 813 00:32:54,182 --> 00:32:56,267 BUDDHA: Ideally, one jug should do two. 814 00:32:56,309 --> 00:32:58,269 - LYNN: That's perfect. - Even if you wanna give this 815 00:32:58,311 --> 00:33:00,021 to the service, so they know. 816 00:33:00,063 --> 00:33:01,564 - Wanna show it, yeah? - BUDDHA: Yeah. 817 00:33:01,606 --> 00:33:03,274 ROB: Because we've been given this great information 818 00:33:03,316 --> 00:33:05,193 about the dishes, we all learn it, 819 00:33:05,235 --> 00:33:06,903 and we all explain it when we're dropping the dishes. 820 00:33:06,945 --> 00:33:09,197 - Ali, you gonna be all right? - How much time left? 821 00:33:09,239 --> 00:33:11,116 About ten minutes until the first guest. 822 00:33:11,157 --> 00:33:12,617 ALI: I'm in the sh--, by the way. 823 00:33:12,659 --> 00:33:14,285 BUDDHA: Amar, Ali's a little bit behind. 824 00:33:14,327 --> 00:33:16,538 - Probably gonna need a hand. - AMAR: Got it. 825 00:33:16,579 --> 00:33:18,123 I'm in the sh--, there's nothing 826 00:33:18,164 --> 00:33:20,083 I can do to help him, so me and Ali 827 00:33:20,125 --> 00:33:22,460 are going down like, "Help us." 828 00:33:22,502 --> 00:33:25,171 Guys, two minutes! [bleep], it's gonna go down. 829 00:33:25,505 --> 00:33:28,425 SARA: Buddha, I'm coming to you. What can I help you with? 830 00:33:28,466 --> 00:33:30,010 You can start putting these mushrooms in. 831 00:33:30,051 --> 00:33:31,845 I'll follow right behind you. 832 00:33:33,096 --> 00:33:35,765 Time is ticking, so, now, I have to roll 833 00:33:35,807 --> 00:33:37,142 my pasties one by one 834 00:33:37,183 --> 00:33:38,935 and then remove to do it in service. 835 00:33:38,977 --> 00:33:43,314 [tense instrumental playing] 836 00:33:47,360 --> 00:33:49,070 United Kitchen is open for business. 837 00:33:49,112 --> 00:33:52,574 - Oy! - Restaurant Wars. Whoo! 838 00:33:53,074 --> 00:33:54,159 WOMAN: Okay. Okay. 839 00:33:54,200 --> 00:33:56,453 We get slightly different table. 840 00:33:58,830 --> 00:34:00,373 WOMAN: Yes, definitely. 841 00:34:02,167 --> 00:34:03,960 LYNN: And we got the first check for tonight. 842 00:34:04,002 --> 00:34:06,212 - Here we have four covers. - Oui,four coming in. 843 00:34:06,254 --> 00:34:08,048 - Oui. - Oui! 844 00:34:08,089 --> 00:34:10,216 - We have four more covers. - Eight all day. 845 00:34:10,258 --> 00:34:12,010 ALI: Back to back, four up to the pass. 846 00:34:12,052 --> 00:34:13,470 LYNN: Great. Service, please. 847 00:34:13,511 --> 00:34:17,724 [intense instrumental playing] 848 00:34:18,224 --> 00:34:20,518 That's our first 20. Let's push these out. 849 00:34:20,560 --> 00:34:22,645 Make sure you let me know about VIPs, please. 850 00:34:22,687 --> 00:34:24,356 - AMAR: Got it. - PADMA: Hello. 851 00:34:24,397 --> 00:34:26,691 LYNN: Hi, welcome to the United Kitchen. 852 00:34:26,733 --> 00:34:29,361 Thank you. We have a table for four. 853 00:34:30,904 --> 00:34:32,113 ROB: Good evening. How are you? 854 00:34:32,155 --> 00:34:33,740 - Hi, again. - Welcome, please. 855 00:34:33,782 --> 00:34:34,991 Thank you very much. 856 00:34:35,533 --> 00:34:36,701 Thank you. 857 00:34:37,202 --> 00:34:39,079 AMAR: Guys, judges are seated. 858 00:34:39,120 --> 00:34:41,081 - BUDDHA: Judges are seated. - Well, it looks 859 00:34:41,122 --> 00:34:42,624 like they're working hard in there. 860 00:34:42,665 --> 00:34:44,376 Coming through, coming through back to back to back. 861 00:34:44,417 --> 00:34:46,169 - Judges ready to walk out. - LYNN: Oui. 862 00:34:46,419 --> 00:34:48,505 This one here, this is chef's table. 863 00:34:50,799 --> 00:34:52,258 WOMAN: This smells good. 864 00:34:53,343 --> 00:34:56,596 PADMA: Lemongrass and tomato. Mm. 865 00:34:57,722 --> 00:35:00,225 Welcome to the UK, United Kitchen. 866 00:35:00,266 --> 00:35:01,685 We have your first course this evening. 867 00:35:01,726 --> 00:35:03,144 We have a full English breakfast. 868 00:35:03,186 --> 00:35:04,729 A coddled egg, black pudding, 869 00:35:04,771 --> 00:35:05,980 and truffle toast 870 00:35:06,022 --> 00:35:08,149 with cured ham and tomato tea. 871 00:35:08,191 --> 00:35:09,901 We're all from different parts of the world, 872 00:35:09,943 --> 00:35:12,237 so we're gonna try and put our own spin on the food. 873 00:35:12,278 --> 00:35:14,072 - Thank you. - Thank you. 874 00:35:14,781 --> 00:35:18,410 This egg was really beautifully done. 875 00:35:18,451 --> 00:35:20,495 And the black pudding here, I mean, to me, 876 00:35:20,537 --> 00:35:22,414 that was just a little bit too crispy, 877 00:35:22,455 --> 00:35:24,082 'cause I like it a little bit softer. 878 00:35:24,124 --> 00:35:26,001 TOM C: The tomato tea is very good. 879 00:35:26,042 --> 00:35:28,253 - Powerful. - I like that. 880 00:35:28,294 --> 00:35:30,255 That punch is something that's-- it's interesting 881 00:35:30,296 --> 00:35:31,965 that we were looking for in the last meal. 882 00:35:32,007 --> 00:35:34,175 It's like, here, I'm here, and it works really well 883 00:35:34,217 --> 00:35:35,635 with the fat and the egg. 884 00:35:35,677 --> 00:35:37,846 LYNN: We have four more covers on please. 885 00:35:37,887 --> 00:35:39,264 Four more, oui! 886 00:35:39,305 --> 00:35:41,141 WOMAN: These are actually very difficult to do. 887 00:35:41,182 --> 00:35:43,893 That is utterly delicious, I must say. 888 00:35:43,935 --> 00:35:45,311 Whoa. 889 00:35:46,146 --> 00:35:48,773 -WOMAN: That is really amazing. -[whoops] 890 00:35:48,815 --> 00:35:51,609 Like a wine, isn't it? Incredible. 891 00:35:51,651 --> 00:35:53,111 We won. 892 00:35:53,153 --> 00:35:55,697 - LYNN: We have four scallops. - Four scallop, oui. 893 00:35:56,489 --> 00:35:59,117 So I can see Amar there, he's good in the kitchen. 894 00:35:59,159 --> 00:36:01,828 You can see that he's really confident putting food out. 895 00:36:01,870 --> 00:36:03,663 - Four scallops are up. - LYNN: Oui. 896 00:36:04,289 --> 00:36:07,375 Hey, guys. This is chef's table, yeah? 897 00:36:07,917 --> 00:36:09,336 Yeah? 898 00:36:09,377 --> 00:36:10,712 Thank you. 899 00:36:11,880 --> 00:36:13,340 PADMA: Thank you. 900 00:36:14,257 --> 00:36:15,717 What have you made for us? 901 00:36:15,759 --> 00:36:19,262 We have a scallop tartar with a vadouvan beurre blanc, 902 00:36:19,304 --> 00:36:21,890 crispy potato and pickled vegetables. 903 00:36:21,931 --> 00:36:23,475 - You're having a good time? - Oh, yeah. 904 00:36:23,516 --> 00:36:25,310 I have a chef counter in my restaurant too, 905 00:36:25,352 --> 00:36:27,729 - so, it's always fun. - Thank you, Amar. 906 00:36:28,271 --> 00:36:30,398 [Clare moans] Delicious. Delicious. 907 00:36:30,440 --> 00:36:33,026 It is odd to put a warm sauce... 908 00:36:33,068 --> 00:36:34,486 - Very. - ...on a cold scallop. 909 00:36:34,527 --> 00:36:37,113 But we all enjoyed it. 910 00:36:37,155 --> 00:36:38,406 JIMI: Looks really beautiful. 911 00:36:38,448 --> 00:36:40,325 The vadouvan butter is very delicious. 912 00:36:40,367 --> 00:36:42,952 WOMAN: That's 4.5 out of five. 913 00:36:42,994 --> 00:36:45,622 Feels very British Isle. 914 00:36:47,082 --> 00:36:48,667 Why is it called Core? 915 00:36:48,708 --> 00:36:52,003 Core translates into heart in lots of languages. 916 00:36:52,045 --> 00:36:54,673 This fine dining, people find it pretentious, 917 00:36:54,714 --> 00:36:57,300 or they feel like they can't identify with it. 918 00:36:57,342 --> 00:36:59,135 I wanted to get rid of all that nonsense. 919 00:36:59,177 --> 00:37:00,845 I wanted it to feel like home. 920 00:37:00,887 --> 00:37:03,973 - Lynn, judges. - LYNN: Woo-hoo. Yes. 921 00:37:04,557 --> 00:37:06,267 BUDDHA: I have Clare in front of me, 922 00:37:06,309 --> 00:37:08,520 so it's a lot more pressure than usual. 923 00:37:08,561 --> 00:37:11,523 I'm sweating, I know that I've 20 orders 924 00:37:11,564 --> 00:37:13,983 still back in the kitchen, because the second wave 925 00:37:14,025 --> 00:37:15,527 has sat down. 926 00:37:15,568 --> 00:37:17,112 I'm starting to panic a little bit. 927 00:37:17,153 --> 00:37:18,780 I've just gotta keep my composure. 928 00:37:19,489 --> 00:37:24,077 [tense instrumental swells] 929 00:37:24,744 --> 00:37:25,912 Pretty. 930 00:37:26,413 --> 00:37:28,123 TOM C: Here is the sauce. 931 00:37:28,164 --> 00:37:29,541 Hello, you guys. 932 00:37:29,582 --> 00:37:32,377 This is my interpretation of Cullen skink. 933 00:37:32,419 --> 00:37:34,963 I've done North sea cod that's been wrapped 934 00:37:35,005 --> 00:37:37,424 in a little bit of mousse and British leeks 935 00:37:37,465 --> 00:37:39,426 and I have a slow cooked potato. 936 00:37:39,467 --> 00:37:40,844 How has it been working in there? 937 00:37:40,885 --> 00:37:43,763 It is so nice in there. [laughs] 938 00:37:43,805 --> 00:37:45,098 Thank you. 939 00:37:45,140 --> 00:37:46,641 Thanks, you guys. 940 00:37:47,809 --> 00:37:50,478 I love the dish. It's a beautifully cooked fish. 941 00:37:50,520 --> 00:37:51,813 Really fresh. 942 00:37:51,855 --> 00:37:54,941 I like how delicate the smoke is on Sara's dish. 943 00:37:54,983 --> 00:37:56,901 The only way to improve this dish is 944 00:37:56,943 --> 00:37:58,153 shaving a lot of truffle 945 00:37:58,194 --> 00:37:59,988 - over the top of it. - Yes. 946 00:38:00,030 --> 00:38:01,448 WOMAN: That fish is buttery. 947 00:38:01,489 --> 00:38:02,741 I really like that they've put 948 00:38:02,782 --> 00:38:04,409 the crispy bacon in theirs. 949 00:38:04,451 --> 00:38:06,453 There's a lot of seafood flavor to it. 950 00:38:06,494 --> 00:38:08,580 It's absolutely beautiful. 951 00:38:08,621 --> 00:38:09,998 SARA: What do their faces look like? 952 00:38:10,040 --> 00:38:11,249 AMAR: Oh, beautiful. 953 00:38:11,291 --> 00:38:12,709 They're loving it. Look at Tom. 954 00:38:13,960 --> 00:38:15,170 Ali, get ready. You're coming next. 955 00:38:15,211 --> 00:38:16,588 ALI: Okay, papi. 956 00:38:16,629 --> 00:38:18,298 I'm rolling my pasties à la minute. 957 00:38:18,340 --> 00:38:19,841 Surprisingly, everything is going fine. 958 00:38:19,883 --> 00:38:21,468 Sara, can you taste the jus, please? 959 00:38:21,509 --> 00:38:23,428 My biggest concern is, I don't have time 960 00:38:23,470 --> 00:38:24,929 to focus on the rest of the dish. 961 00:38:24,971 --> 00:38:26,431 SARA: It could use a touch of acid. 962 00:38:26,473 --> 00:38:27,974 ALI: Okay. It is what it is. 963 00:38:28,016 --> 00:38:30,935 But I do believe that my dish tastes amazing. 964 00:38:30,977 --> 00:38:31,978 Lamb for the judges. 965 00:38:32,479 --> 00:38:34,481 Sauce a little on the meat. 966 00:38:35,648 --> 00:38:38,610 Take two. You take two. That's for the judges. 967 00:38:42,238 --> 00:38:43,740 PADMA: Oh. There's two. 968 00:38:44,199 --> 00:38:45,575 - Hi, Ali. - Hi. 969 00:38:45,617 --> 00:38:47,452 I have prepared for today a lamb loin, 970 00:38:47,494 --> 00:38:50,288 smoked freekeh, green wheat, gel of apricots. 971 00:38:50,330 --> 00:38:51,956 And on the side, I have something inspired 972 00:38:51,998 --> 00:38:53,249 from the Cornish pasty. 973 00:38:53,291 --> 00:38:54,292 It's braised lamb 974 00:38:54,334 --> 00:38:55,627 rolled with filo dough. 975 00:38:55,669 --> 00:38:57,879 - PADMA: Thank you, Ali. - Thank you. 976 00:38:58,505 --> 00:39:01,383 It's quite far away from a Cornish pasty. 977 00:39:01,424 --> 00:39:04,094 This is much more meat. 978 00:39:04,135 --> 00:39:05,762 Oh, wow. I love the spice. 979 00:39:05,804 --> 00:39:08,306 - Is it a little bit dry? - WOMAN: Little bit dry. 980 00:39:08,848 --> 00:39:10,642 TOM C: Lamb was nicely cooked. It's nicely seasoned. 981 00:39:10,684 --> 00:39:12,644 It still needs a sauce. It needs a jus. 982 00:39:12,686 --> 00:39:14,646 - I want some sauce. - TOM C: See? Wait. 983 00:39:14,688 --> 00:39:16,481 He's putting au jus on the plate right now. 984 00:39:16,523 --> 00:39:18,274 Am I crazy? Excuse me one second. 985 00:39:18,316 --> 00:39:20,235 - I just wanna-- - Where are you going? 986 00:39:20,276 --> 00:39:21,820 I just want to see something. 987 00:39:21,861 --> 00:39:23,321 Uh-oh. 988 00:39:28,952 --> 00:39:29,953 See? No, now wait now. He's using a jus. 989 00:39:30,704 --> 00:39:32,330 I want some sauce. 990 00:39:32,372 --> 00:39:33,998 Excuse me one second. I just wanna-- 991 00:39:34,040 --> 00:39:36,793 - PADMA: Where are you going? - I just wanna see something. 992 00:39:37,252 --> 00:39:38,628 Uh-oh. 993 00:39:44,384 --> 00:39:45,385 No. 994 00:39:45,427 --> 00:39:47,178 That was weird. 995 00:39:47,220 --> 00:39:48,430 False alarm. 996 00:39:48,471 --> 00:39:50,515 The dish felt glaringly naked. 997 00:39:50,557 --> 00:39:52,017 Yeah, it would've brought it together. 998 00:39:52,058 --> 00:39:54,144 Even if it doesn't have it, he should've had it. 999 00:39:54,185 --> 00:39:55,770 - It doesn't feel complete. - Tom came in, 1000 00:39:55,812 --> 00:39:57,480 and checked my station, I don't know why. 1001 00:39:57,522 --> 00:39:59,482 - Did he? - Yeah. 1002 00:39:59,524 --> 00:40:00,692 When he comes over to see the kitchen, 1003 00:40:00,734 --> 00:40:02,235 that means something is wrong. 1004 00:40:02,736 --> 00:40:04,863 Why are they making me nervous? 1005 00:40:04,904 --> 00:40:07,365 Mine, I got slightly over. 1006 00:40:07,407 --> 00:40:08,658 MAN: The sauce on top. 1007 00:40:08,700 --> 00:40:10,952 The lamb, it needs a little bit more. 1008 00:40:11,745 --> 00:40:13,496 AMAR: Come on, Buddha, let's bring the happy ending 1009 00:40:13,538 --> 00:40:15,123 to the meal, baby. 1010 00:40:15,165 --> 00:40:17,083 BUDDHA: That's a Clare Smyth quenelle. 1011 00:40:17,459 --> 00:40:18,918 Four desserts up. 1012 00:40:19,586 --> 00:40:21,046 LYNN: Service, please. 1013 00:40:22,339 --> 00:40:24,382 PADMA: Thank you. 1014 00:40:24,841 --> 00:40:27,052 - Wow. - BUDDHA: A British classic 1015 00:40:27,093 --> 00:40:28,136 strawberries and cream. 1016 00:40:28,178 --> 00:40:29,220 A little spin on it. 1017 00:40:29,262 --> 00:40:30,388 We made a basil ice cream, 1018 00:40:30,430 --> 00:40:32,182 strawberry jam, milk gel, 1019 00:40:32,223 --> 00:40:34,893 and on top, I have an inverted meringue. 1020 00:40:34,934 --> 00:40:36,603 Thank you. 1021 00:40:37,812 --> 00:40:39,814 I mean, play on strawberries and cream? 1022 00:40:39,856 --> 00:40:41,399 Try to add some drama. 1023 00:40:41,441 --> 00:40:42,734 There was some fun to it, you know. 1024 00:40:42,776 --> 00:40:45,153 The strawberries were so intoxicating. 1025 00:40:45,195 --> 00:40:46,696 Marinated ever so slightly. 1026 00:40:46,738 --> 00:40:49,449 He gave us another texture, which is that beautiful, 1027 00:40:49,491 --> 00:40:51,159 - inverted meringue. - Yes. 1028 00:40:51,201 --> 00:40:52,577 It's a strong dish. 1029 00:40:52,619 --> 00:40:54,412 BUDDHA: We can start going out to the tables. 1030 00:40:54,454 --> 00:40:57,415 SARA: I got enough meringue. I'll follow you and I'll spoon. 1031 00:40:57,457 --> 00:40:58,625 It's a little frozen meringue. 1032 00:40:58,667 --> 00:41:00,627 This is strawberries and cream. 1033 00:41:02,170 --> 00:41:03,713 Really good theater. 1034 00:41:03,755 --> 00:41:05,840 Really, really clever. I'm still scraping. 1035 00:41:05,882 --> 00:41:07,926 There's nothing left. What a way to finish. 1036 00:41:07,967 --> 00:41:10,261 - BUDDHA: How's it going? - WOMAN: Couldn't be happier. 1037 00:41:10,303 --> 00:41:11,721 Couldn't be more excited. 1038 00:41:11,763 --> 00:41:14,766 - What are your thoughts? - Really good. Solid menu. 1039 00:41:14,808 --> 00:41:18,436 They executed what they set out to do with a bit of fun. 1040 00:41:18,478 --> 00:41:19,813 Their concept delivered. 1041 00:41:19,854 --> 00:41:21,773 I'm excited to speak to the food critic 1042 00:41:21,815 --> 00:41:23,775 and see if he had the same experience as us. 1043 00:41:23,817 --> 00:41:25,985 Let's get back to judge's table and talk to him. 1044 00:41:26,027 --> 00:41:28,697 Bada-bing, bada-boom, bada-bing. Look, I think we did good. 1045 00:41:28,738 --> 00:41:31,449 I think we can walk out proud of ourselves, right? 1046 00:41:31,491 --> 00:41:33,910 Yeah, people seem really happy out there. 1047 00:41:33,952 --> 00:41:36,579 I have no idea how I made ----ing 60 pasties. 1048 00:41:36,621 --> 00:41:39,332 - I have no idea. - BUDDHA: Yeah. [laughs] 1049 00:41:42,669 --> 00:41:44,629 NICOLE: It was a big push at the end. 1050 00:41:44,671 --> 00:41:47,757 It was very tough. But I would do it anytime again. 1051 00:41:47,799 --> 00:41:50,343 - NICOLE: Oh. Hey, guys. - TOM G: Hey. 1052 00:41:50,385 --> 00:41:51,803 ALI: You look so relaxed. 1053 00:41:52,554 --> 00:41:54,723 Well, I gotta say, I'm tired, though. 1054 00:41:54,764 --> 00:41:56,975 - Like, I am sore. - I'm too old for this. 1055 00:41:57,017 --> 00:41:58,810 - [Amar laughs] - I know. 1056 00:41:58,852 --> 00:42:01,479 Before we get the chefs out here today, 1057 00:42:01,521 --> 00:42:04,315 I think it's important that we hear from our fifth judge, 1058 00:42:04,357 --> 00:42:06,067 the secret critic. 1059 00:42:06,735 --> 00:42:08,486 - Hi, Jimi. - Hello. 1060 00:42:08,528 --> 00:42:10,113 We can't wait to hear what you think. 1061 00:42:10,155 --> 00:42:12,615 - I can't wait to tell you. - [laughs] Oh, great. 1062 00:42:12,657 --> 00:42:14,034 Let's start with Root. 1063 00:42:14,075 --> 00:42:17,328 Root was a little bit mixed, I would say. 1064 00:42:17,370 --> 00:42:21,249 There was some really exciting things that they were doing, 1065 00:42:21,291 --> 00:42:24,961 but there were some issues with the service, with pacing. 1066 00:42:25,003 --> 00:42:26,838 They had an overarching concept. 1067 00:42:26,880 --> 00:42:29,299 Were you able to follow a trend without knowing that? 1068 00:42:29,341 --> 00:42:31,009 No, I did not get that at all. 1069 00:42:31,051 --> 00:42:35,013 In this challenge, the food have the first place. 1070 00:42:35,055 --> 00:42:38,767 When the people say... [Victoire moaning] 1071 00:42:38,808 --> 00:42:40,518 That's a different show, girl. 1072 00:42:40,560 --> 00:42:43,063 [laughter] 1073 00:42:43,855 --> 00:42:46,649 United Kitchen, in the opposite way to Root, 1074 00:42:46,691 --> 00:42:48,693 was quite clearly defined. 1075 00:42:48,735 --> 00:42:49,819 Well, between the two hours, 1076 00:42:49,861 --> 00:42:52,030 we did 300 dishes with four people. 1077 00:42:52,072 --> 00:42:54,824 - That's a lot to ask for. - It was quite wild. 1078 00:42:54,866 --> 00:42:57,744 All right, let's get them out here. 1079 00:43:01,289 --> 00:43:04,125 [tense music plays] 1080 00:43:09,673 --> 00:43:11,883 Chefs, before we get into feedback, 1081 00:43:11,925 --> 00:43:15,053 I'd like you to meet your fifth judge. 1082 00:43:15,095 --> 00:43:18,723 He was in the main dining room with the rest of the diners. 1083 00:43:18,765 --> 00:43:21,434 Jimi Famurewa, the chief restaurant critic 1084 00:43:21,476 --> 00:43:22,852 at the Evening Standard. 1085 00:43:22,894 --> 00:43:25,397 - Welcome, Jimi. - Hello. 1086 00:43:25,438 --> 00:43:26,731 [applause] 1087 00:43:26,773 --> 00:43:29,401 Top Chef,sneak attack. 1088 00:43:29,442 --> 00:43:30,485 Score one. 1089 00:43:30,527 --> 00:43:32,278 [laughs] 1090 00:43:32,904 --> 00:43:35,657 United Kitchen, please stay here. 1091 00:43:36,032 --> 00:43:38,827 Root, please step to the side. Thank you. 1092 00:43:45,333 --> 00:43:46,793 United Kitchen... 1093 00:43:48,128 --> 00:43:51,965 your team is the winner of Restaurant Wars. 1094 00:43:53,133 --> 00:43:55,468 - [laughter] - SARA: Good job, you guys. 1095 00:43:55,510 --> 00:43:57,053 AMAR: We did it, guys. 1096 00:43:57,637 --> 00:44:00,265 As the winner, you'll be receiving 1097 00:44:00,306 --> 00:44:03,143 $40,000 from MasterCard 1098 00:44:03,184 --> 00:44:07,105 to follow your passion and start something priceless. 1099 00:44:07,439 --> 00:44:10,066 I thought you looked great in my kitchen. 1100 00:44:10,108 --> 00:44:11,109 Thank you. 1101 00:44:11,151 --> 00:44:12,777 And I loved how you really thought 1102 00:44:12,819 --> 00:44:14,279 about the restaurant top to bottom. 1103 00:44:14,320 --> 00:44:15,947 - Thank you. - Was there a leader 1104 00:44:15,989 --> 00:44:17,657 on this team, would you guys say? 1105 00:44:17,699 --> 00:44:20,618 Buddha definitely led with the idea. 1106 00:44:20,660 --> 00:44:22,954 I think Amar was at the pass leading. 1107 00:44:22,996 --> 00:44:25,206 I think Ali was helping everyone. 1108 00:44:25,248 --> 00:44:27,125 I think I took the front of the house stuff. 1109 00:44:27,167 --> 00:44:30,086 So, I think that it really all came together. 1110 00:44:30,128 --> 00:44:31,880 And we wrote up, like, a service manual. 1111 00:44:31,921 --> 00:44:34,174 So, we had a page listed, like, our ethos, 1112 00:44:34,215 --> 00:44:36,926 our inspiration, like, why we chose this concept. 1113 00:44:36,968 --> 00:44:38,636 I have to say, that shone through, 1114 00:44:38,678 --> 00:44:40,180 which is really important. 1115 00:44:41,014 --> 00:44:45,143 I just loved seeing you all work in the kitchen in this way. 1116 00:44:45,185 --> 00:44:48,396 TOM C: Buddha, the English breakfast I thought was playful. 1117 00:44:48,438 --> 00:44:49,731 The tea was just amazing. 1118 00:44:49,773 --> 00:44:51,733 Even before I had a sip just, like, 1119 00:44:51,775 --> 00:44:53,985 the scent of it was incredible. 1120 00:44:54,027 --> 00:44:55,362 It was fantastic. 1121 00:44:55,403 --> 00:44:57,906 - I love an English breakfast. - Me too. 1122 00:44:57,947 --> 00:45:00,533 Amar, you took a very cold, 1123 00:45:00,575 --> 00:45:02,660 very fresh Scottish scallop 1124 00:45:02,702 --> 00:45:04,913 and you poured a hot butter sauce on it. 1125 00:45:04,954 --> 00:45:07,248 - I have to say, it worked. - You pulled it off. 1126 00:45:07,290 --> 00:45:09,959 And the scallops were absolutely pristine and beautiful. 1127 00:45:10,001 --> 00:45:11,836 Awesome. Thank you. 1128 00:45:11,878 --> 00:45:13,797 I think the cod was a real standout for me. 1129 00:45:13,838 --> 00:45:15,507 I thought it was a really elegant dish. 1130 00:45:15,548 --> 00:45:16,800 Thank you. 1131 00:45:16,841 --> 00:45:18,093 You had those nooks and crannies 1132 00:45:18,134 --> 00:45:19,844 of British food culture 1133 00:45:19,886 --> 00:45:22,013 that were kind of represented across what you did. 1134 00:45:22,055 --> 00:45:24,599 Cullen skink, using that as the basis 1135 00:45:24,641 --> 00:45:26,810 for something that was leaning towards a chowder. 1136 00:45:26,851 --> 00:45:29,187 It was a beautiful dish. It was fantastic. 1137 00:45:29,229 --> 00:45:31,106 Your team did a great job for the most part 1138 00:45:31,147 --> 00:45:33,191 of executing those dishes, you know, Ali, remember 1139 00:45:33,233 --> 00:45:35,944 - when I walked to the kitchen? - Yeah, I was nervous. 1140 00:45:35,985 --> 00:45:37,946 - You freaked him out. - Sorry I freaked you out. 1141 00:45:37,987 --> 00:45:40,407 The reason being is that we didn't get jus on our plate. 1142 00:45:40,448 --> 00:45:42,701 I had jus on your plate, it was in the middle 1143 00:45:42,742 --> 00:45:44,035 between the lamb and the freekeh. 1144 00:45:44,077 --> 00:45:46,538 - GAIL: It was so little. - ALI: Yeah. 1145 00:45:46,579 --> 00:45:49,124 The flavors of your lamb really shone through. 1146 00:45:49,165 --> 00:45:51,626 - Thank you. - Just wanted more of that jus. 1147 00:45:52,210 --> 00:45:54,629 And, of course, the strawberries and cream at the end, 1148 00:45:54,671 --> 00:45:56,131 it's just such a winner. 1149 00:45:56,172 --> 00:45:58,758 The basil ice cream was really, really delicious. 1150 00:45:58,800 --> 00:46:00,802 - Really punchy. - Thank you. 1151 00:46:00,844 --> 00:46:02,846 PADMA: Clare and Jimi, do you have the honor 1152 00:46:02,887 --> 00:46:05,515 of announcing the winner of Restaurant Wars? 1153 00:46:05,557 --> 00:46:08,727 I'd just like to say thank you for an amazing meal today. 1154 00:46:08,768 --> 00:46:10,353 It was an amazing team effort, 1155 00:46:10,395 --> 00:46:13,148 but we obviously have an individual winner, 1156 00:46:13,189 --> 00:46:16,401 who really sort of tipped everything 1157 00:46:16,443 --> 00:46:18,653 in the team's favor. 1158 00:46:18,695 --> 00:46:20,613 And that winner is... 1159 00:46:22,699 --> 00:46:25,744 - Buddha. - [applause] 1160 00:46:25,785 --> 00:46:27,412 AMAR: Buddha for president. 1161 00:46:27,454 --> 00:46:28,997 [laughs] 1162 00:46:29,039 --> 00:46:30,790 I am screaming in the inside. 1163 00:46:30,832 --> 00:46:32,083 I just won Restaurant Wars 1164 00:46:32,125 --> 00:46:34,002 with my mentor right in front of me, 1165 00:46:34,044 --> 00:46:36,254 and after cooking at her three Michelin star restaurant, 1166 00:46:36,296 --> 00:46:38,006 I couldn't even come up with this sh-- 1167 00:46:38,048 --> 00:46:39,591 in my wildest dreams. 1168 00:46:39,632 --> 00:46:41,760 Ever since I left the Restaurant Gordon Ramsey 1169 00:46:41,801 --> 00:46:42,927 with Clare, 1170 00:46:42,969 --> 00:46:44,637 I have her in the background 1171 00:46:44,679 --> 00:46:46,431 to make me a better chef every day. 1172 00:46:46,473 --> 00:46:49,642 There's not a lot of things that I can do in my life 1173 00:46:49,684 --> 00:46:51,061 that could show my appreciation 1174 00:46:51,102 --> 00:46:52,771 for the training that I got with Clare. 1175 00:46:52,812 --> 00:46:54,272 This was, like, one of the most 1176 00:46:54,314 --> 00:46:56,107 meaningful challenges that I've done. 1177 00:46:56,149 --> 00:46:58,068 Obviously, I'm incredibly proud of you 1178 00:46:58,109 --> 00:47:01,029 and it was a privilege, having you in my kitchen. 1179 00:47:01,488 --> 00:47:02,655 Thank you. 1180 00:47:04,074 --> 00:47:07,660 United Kitchen, you can step to the side. 1181 00:47:08,536 --> 00:47:09,788 AMAR: We won together, Ali. 1182 00:47:10,413 --> 00:47:13,416 Root, you can step forward, please. 1183 00:47:13,458 --> 00:47:15,335 [tense music plays] 1184 00:47:15,377 --> 00:47:18,296 Your team had our least favorite restaurant today 1185 00:47:18,338 --> 00:47:21,299 and one of you will be going home. 1186 00:47:28,181 --> 00:47:29,557 Root, your team had our least favorite restaurant today. 1187 00:47:31,351 --> 00:47:34,396 How did you come together with the concept? 1188 00:47:35,021 --> 00:47:37,565 Tom had the first idea. 1189 00:47:37,607 --> 00:47:39,567 Our concept was roots, 1190 00:47:39,609 --> 00:47:41,986 - to represent our background. - TOM G: Yeah. 1191 00:47:42,028 --> 00:47:43,988 Culinary roots influence a concept, 1192 00:47:44,030 --> 00:47:45,407 where you sit on a table 1193 00:47:45,448 --> 00:47:47,075 and you feel there's a connection. 1194 00:47:47,117 --> 00:47:50,203 So many different continents and culinary influences, 1195 00:47:50,245 --> 00:47:51,705 but it's very playful. 1196 00:47:51,746 --> 00:47:54,624 You are describing all this, and it sounds great, 1197 00:47:54,666 --> 00:47:55,917 but I didn't really get that. 1198 00:47:55,959 --> 00:47:57,168 I felt a little bit adrift. 1199 00:47:57,544 --> 00:47:59,170 It didn't feel like it was a restaurant. 1200 00:47:59,212 --> 00:48:01,256 It felt like it was a collection of dishes. 1201 00:48:01,297 --> 00:48:03,758 So, that's why you were least successful at Restaurant Wars. 1202 00:48:04,384 --> 00:48:07,637 And also, there were some issues with pacing. 1203 00:48:07,679 --> 00:48:10,432 There was a huge gap. What happened there? 1204 00:48:10,473 --> 00:48:13,268 At one point, it was like, "Pick up 18 pastas." 1205 00:48:13,309 --> 00:48:15,603 Well, who set up your reservation book? 1206 00:48:15,645 --> 00:48:16,896 Tom. 1207 00:48:16,938 --> 00:48:18,356 I think the problem was that we had 1208 00:48:18,398 --> 00:48:21,192 a little waiting time with the first pastas. 1209 00:48:22,736 --> 00:48:24,904 You know, some of the dishes I thought were very good. 1210 00:48:24,946 --> 00:48:26,656 Tom, I thought your dish was fantastic. 1211 00:48:26,698 --> 00:48:27,907 The leeks were nicely cooked. 1212 00:48:27,949 --> 00:48:29,242 Chestnut was beautifully done, 1213 00:48:29,284 --> 00:48:31,077 and there was a certain earthiness to it. 1214 00:48:31,119 --> 00:48:33,705 It was delicious, I love vegetable cookery as well. 1215 00:48:34,247 --> 00:48:36,499 Nicole, I thought the tortellini 1216 00:48:36,541 --> 00:48:38,084 felt a little bit tough in places. 1217 00:48:38,126 --> 00:48:41,046 It didn't seem to be perfectly rolled, 1218 00:48:41,087 --> 00:48:42,630 but I thought it was very tasty. 1219 00:48:42,672 --> 00:48:44,883 It was a dish that felt, 1220 00:48:44,924 --> 00:48:48,011 of all the dishes, not in place. 1221 00:48:48,053 --> 00:48:50,055 Rest of the menu seemed a bit more modern. 1222 00:48:50,764 --> 00:48:54,100 Gabri, I thought your fish was cooked really nicely. 1223 00:48:54,142 --> 00:48:57,395 For me, there was too much of each sauce, 1224 00:48:57,437 --> 00:48:59,230 so that it all ran together. 1225 00:48:59,272 --> 00:49:01,399 It did feel like it was missing some texture. 1226 00:49:01,441 --> 00:49:04,652 Now the vegetable on there definitely would've improved it. 1227 00:49:04,694 --> 00:49:07,238 I agree. I agree with that. 1228 00:49:09,282 --> 00:49:12,911 Victoire, you know, you talked about doing tiramisu your way 1229 00:49:12,952 --> 00:49:14,579 and I don't think it went far enough. 1230 00:49:14,621 --> 00:49:17,082 I think if the dining room had known 1231 00:49:17,123 --> 00:49:19,042 that there was cassava and plantain, 1232 00:49:19,084 --> 00:49:21,670 they would've appreciated it even more. 1233 00:49:21,711 --> 00:49:23,088 Those are the ingredients 1234 00:49:23,129 --> 00:49:25,090 that speak to my own African heritage 1235 00:49:25,131 --> 00:49:27,008 and I'd have loved more of those, I think. 1236 00:49:27,050 --> 00:49:29,260 I'm sorry. I apologize for that. 1237 00:49:29,302 --> 00:49:33,139 I tried to give my best in the kitchen. 1238 00:49:33,181 --> 00:49:35,934 PADMA: Okay, chefs. We have a lot to discuss. 1239 00:49:35,975 --> 00:49:38,853 We'll call you back in a bit. Thank you. That'll be all. 1240 00:49:38,895 --> 00:49:39,938 Thank you. 1241 00:49:39,979 --> 00:49:44,526 ** 1242 00:49:49,572 --> 00:49:52,325 NICOLE: Don't sit next to me. You're gonna make me cry. 1243 00:50:01,042 --> 00:50:03,211 TOM G: Team challenges always sucks. 1244 00:50:03,253 --> 00:50:04,713 It doesn't matter who goes home. 1245 00:50:04,754 --> 00:50:06,673 You still lose a little bit of yourself, 1246 00:50:06,715 --> 00:50:09,175 because it's a team responsibility. 1247 00:50:09,217 --> 00:50:10,844 The lack of concept, the lack of communication, 1248 00:50:10,885 --> 00:50:13,346 all of the service, all played into the success 1249 00:50:13,388 --> 00:50:15,181 or failure of the food we ate. 1250 00:50:15,223 --> 00:50:16,975 But I think that's where we have to go. 1251 00:50:17,017 --> 00:50:20,103 I mean, for me, Tom's dish, the leek dish, was my favorite. 1252 00:50:20,145 --> 00:50:22,147 It felt like a complete dish. It felt modern. 1253 00:50:22,188 --> 00:50:23,648 CLARE: Most forward thinking. 1254 00:50:23,690 --> 00:50:25,442 I think it was a most successful dish. 1255 00:50:25,483 --> 00:50:28,153 I don't have a regret, if I have to make it 1256 00:50:28,194 --> 00:50:30,822 I'd make it again, in the same way. 1257 00:50:30,864 --> 00:50:33,491 The one that I loved the most, the tiramisu, 1258 00:50:33,533 --> 00:50:36,578 I thought was just the most fun I had at that table. 1259 00:50:36,619 --> 00:50:39,789 - It was really delicious. - But it had no delivery. 1260 00:50:39,831 --> 00:50:42,417 And that, to me, was a flaw. 1261 00:50:43,168 --> 00:50:46,129 I thought if it's pasta, just keep it simple. 1262 00:50:46,171 --> 00:50:48,340 But then I can see where they're saying, 1263 00:50:48,381 --> 00:50:50,967 like, it wasn't playful enough with the rest of the dishes. 1264 00:50:51,009 --> 00:50:53,762 Least favorite would have to be 1265 00:50:53,803 --> 00:50:56,139 - the cod tortellini. - There was flaws in it. 1266 00:50:56,181 --> 00:50:58,350 I didn't get the same creative spark that I got 1267 00:50:58,391 --> 00:51:00,477 - with the other dishes. - Yeah. Yeah. 1268 00:51:00,518 --> 00:51:03,104 Yes, there were technical problems with Nicole's pasta, 1269 00:51:03,146 --> 00:51:06,107 but I think we are letting Gabri off the hook 1270 00:51:06,149 --> 00:51:07,567 a little bit here. 1271 00:51:07,609 --> 00:51:09,861 Honestly, I could not differentiate 1272 00:51:09,903 --> 00:51:11,529 the squid ink from the seafood. 1273 00:51:11,571 --> 00:51:13,531 I agree, there was too much sauce on the dish. 1274 00:51:13,573 --> 00:51:15,533 There's a bunch of flavors that he wants to work with. 1275 00:51:15,575 --> 00:51:18,286 They want them all to be the same sauce and the same texture? 1276 00:51:18,328 --> 00:51:19,913 Probably not. 1277 00:51:21,831 --> 00:51:23,083 [sighs] 1278 00:51:23,124 --> 00:51:25,085 Okay, I think we have our answer. 1279 00:51:25,126 --> 00:51:27,420 - Yeah. - Let's get them out here. 1280 00:51:28,046 --> 00:51:32,425 [tense music plays] 1281 00:51:37,222 --> 00:51:40,308 Chefs, it's always really exciting when you finally 1282 00:51:40,350 --> 00:51:42,102 get a chance to open your restaurant. 1283 00:51:42,519 --> 00:51:44,729 It's really magical when it all comes together. 1284 00:51:45,313 --> 00:51:48,066 And I think that's where you fell short. 1285 00:51:48,108 --> 00:51:51,319 Your concept was never really realized, 1286 00:51:51,361 --> 00:51:55,073 but ultimately the chef who made the worst dish 1287 00:51:55,115 --> 00:51:56,950 will be going home tonight. 1288 00:52:01,746 --> 00:52:02,997 Nicole... 1289 00:52:03,665 --> 00:52:05,917 please pack your knives and go. 1290 00:52:07,210 --> 00:52:09,462 - I'm so sorry, Nicole. - That's okay. 1291 00:52:10,922 --> 00:52:13,049 TOM C: Nicole, we'll see you in Last Chance Kitchen. 1292 00:52:13,091 --> 00:52:14,759 You got a shot. 1293 00:52:15,135 --> 00:52:17,303 PADMA: Thank you. That'll be all. 1294 00:52:18,054 --> 00:52:19,556 TOM C: Thank you. 1295 00:52:21,641 --> 00:52:24,561 - TOM: I'm sorry. - NICOLE: It's okay. It's okay. 1296 00:52:26,312 --> 00:52:30,316 This competition has taught me so much. 1297 00:52:31,484 --> 00:52:32,694 Yeah. 1298 00:52:33,153 --> 00:52:34,612 Okay, don't hug me too hard. 1299 00:52:34,654 --> 00:52:36,281 AMAR: Okay. I love you, girl. 1300 00:52:36,322 --> 00:52:38,450 That I am still a good cook. 1301 00:52:40,410 --> 00:52:43,830 Thank you. That I still wanna cook. 1302 00:52:43,872 --> 00:52:45,707 Oh, come on now. 1303 00:52:45,749 --> 00:52:46,958 Don't do that. 1304 00:52:47,375 --> 00:52:49,753 I'm very proud of what I've done so far 1305 00:52:49,794 --> 00:52:51,796 and I've met some amazing people. 1306 00:52:51,838 --> 00:52:53,590 [chefs applauding] 1307 00:52:55,342 --> 00:52:57,093 I'm sad to say goodbye to everybody, 1308 00:52:57,135 --> 00:52:59,304 but to be on World All-Stars, 1309 00:52:59,346 --> 00:53:02,557 that's, like, pretty incredible in itself. 1310 00:53:04,934 --> 00:53:06,353 PADMA: Tonight. 1311 00:53:06,394 --> 00:53:08,271 MAN: Nicole's tough tortellini sends her 1312 00:53:08,313 --> 00:53:09,481 toLast Chance Kitchen. 1313 00:53:09,522 --> 00:53:11,649 Can she put this in the past? 1314 00:53:11,691 --> 00:53:14,361 - TOM C: What are you making? - I'm making not tortellini. 1315 00:53:14,652 --> 00:53:17,489 PADMA: Find out now on demand, 1316 00:53:17,530 --> 00:53:19,574 or wherever you streamTop Chef. 1317 00:53:19,616 --> 00:53:22,494 Next time, onTop Chef World All-Stars. 1318 00:53:22,535 --> 00:53:24,871 I hope you brought your appetite. 1319 00:53:25,246 --> 00:53:26,748 - Hello. - Oh, my God. 1320 00:53:26,790 --> 00:53:28,333 Welcome to London. 1321 00:53:28,375 --> 00:53:30,085 PADMA: [indistinct] prepared this beautiful thali. 1322 00:53:30,126 --> 00:53:33,838 For your elimination challenge, you'll have to create 1323 00:53:33,880 --> 00:53:35,131 your own thali. 1324 00:53:35,173 --> 00:53:37,050 GABRI: Oh, please help us. 1325 00:53:37,092 --> 00:53:40,679 Forty-two dishes in three hours. I mean, this is crazy. 1326 00:53:40,720 --> 00:53:42,597 It's been a while since I cooked Indian food. 1327 00:53:42,639 --> 00:53:45,350 I can't remember any single ingredient. 1328 00:53:45,392 --> 00:53:47,727 AMAR: Pressure cooker burning something. 1329 00:53:48,436 --> 00:53:50,355 Every bite changes, and I think that's what 1330 00:53:50,397 --> 00:53:53,149 - successful thali does, right? - Victory. 1331 00:53:53,191 --> 00:53:55,193 It's the most Indian chutney I've had. 1332 00:53:55,235 --> 00:53:56,820 You were waiting for this challenge 1333 00:53:56,861 --> 00:53:58,405 - all season. - BUDDHA: By no means. 1334 00:53:58,446 --> 00:54:00,824 Last time I cooked Indian food for Padma, 1335 00:54:00,865 --> 00:54:02,325 I was on the bottom. 1336 00:54:02,367 --> 00:54:05,286 WOMAN: Here you have chefs at the very top of their game, 1337 00:54:05,328 --> 00:54:08,957 not being able to deliver rice and chutney. 1338 00:54:08,998 --> 00:54:10,583 It's been a pleasure, guys.