1 00:00:00,501 --> 00:00:03,417 PADMA: Previously on Top Chef: World All-Stars... 2 00:00:03,417 --> 00:00:05,459 We're having a battle of the Wellington. 3 00:00:05,459 --> 00:00:06,709 Eh, Welly. 4 00:00:06,709 --> 00:00:08,167 This is also 5 00:00:08,167 --> 00:00:10,125 a double elimination. 6 00:00:10,125 --> 00:00:12,000 Not good. 7 00:00:12,000 --> 00:00:13,792 Ali, what are you doing now? 8 00:00:13,792 --> 00:00:15,209 Cauliflower and onion puree. 9 00:00:15,209 --> 00:00:16,834 TOM C: I just found it under-seasoned. 10 00:00:16,834 --> 00:00:18,375 The yogurt is so bland. 11 00:00:18,375 --> 00:00:19,959 - That's cauliflower. - It's cauliflower? 12 00:00:19,959 --> 00:00:21,083 Yeah. 13 00:00:21,083 --> 00:00:22,751 It's raw. 14 00:00:22,751 --> 00:00:24,167 There's no time to reheat. 15 00:00:24,167 --> 00:00:26,626 It is under, and it eats under. 16 00:00:26,626 --> 00:00:28,375 BUDDHA: That is textbook. 17 00:00:28,375 --> 00:00:30,959 The nori was a beautiful twist on it. 18 00:00:30,959 --> 00:00:34,959 The team that put together the best dishes: the Green Team. 19 00:00:34,959 --> 00:00:36,167 - Yeah! - [chuckling] 20 00:00:36,167 --> 00:00:37,959 Sara and Amar. 21 00:00:37,959 --> 00:00:39,584 Please pack your knives and go. 22 00:00:39,584 --> 00:00:41,751 Last Chance Kitchen. It is the finale. 23 00:00:41,751 --> 00:00:43,334 ♪ 24 00:00:43,334 --> 00:00:45,542 PADMA: Only four chefs remain to compete 25 00:00:45,542 --> 00:00:47,709 in the ultimate culinary showdown. 26 00:00:47,709 --> 00:00:49,709 At stake for the winner: a feature 27 00:00:49,709 --> 00:00:51,876 in Food & Wine Magazine, an appearance 28 00:00:51,876 --> 00:00:54,417 at the Food & Wine Classic in Aspen, 29 00:00:54,417 --> 00:00:58,792 $250,000, furnished by Saratoga Spring Water. 30 00:00:58,792 --> 00:01:02,584 And the title of Top Chef: World All-Star. 31 00:01:02,584 --> 00:01:08,959 ♪ 32 00:01:08,959 --> 00:01:10,792 [uplifting music playing] 33 00:01:10,792 --> 00:01:23,918 ♪ 34 00:01:23,918 --> 00:01:26,083 ALI: I try to work out every morning. 35 00:01:26,083 --> 00:01:27,792 Growing up, I used to love sports. 36 00:01:27,792 --> 00:01:29,334 I was not a foodie person. 37 00:01:29,334 --> 00:01:31,250 I used to love sandwiches only, 38 00:01:31,250 --> 00:01:33,918 and my friends at school loved the sandwich that I had, 39 00:01:33,918 --> 00:01:38,375 so my class, even the faculty, were buying sandwiches from me. 40 00:01:38,375 --> 00:01:40,209 I was making 150 sandwich a day. 41 00:01:40,209 --> 00:01:42,083 This is where I discovered my passion. 42 00:01:42,083 --> 00:01:45,792 So, just thinking of winning Top Chef: World All-Stars 43 00:01:45,792 --> 00:01:48,083 give me goosebumps right now. 44 00:01:48,083 --> 00:01:50,292 TOM G: Good morning, sunshine. 45 00:01:50,292 --> 00:01:52,918 - Good morning, gorgeous. - Did you just made your bed? 46 00:01:52,918 --> 00:01:56,584 Yes, absolutely. Oh, my [bleep]. 47 00:01:56,584 --> 00:01:58,042 [laughing] 48 00:01:58,042 --> 00:01:59,709 - Top five? - Top-- top four. 49 00:01:59,709 --> 00:02:01,292 - How about that, huh? - It's top four, 50 00:02:01,292 --> 00:02:03,042 but it's technically top five. 51 00:02:03,042 --> 00:02:04,292 I mean, one comes back, so... 52 00:02:04,292 --> 00:02:05,959 I know. I'm going with five. 53 00:02:05,959 --> 00:02:07,792 Who do you think is coming back? 54 00:02:07,792 --> 00:02:09,626 TOM G: We have Dale, which did this before. 55 00:02:09,626 --> 00:02:10,959 - GABRI: Yeah. - He knows the trick. 56 00:02:10,959 --> 00:02:12,292 Even you make it all the way 57 00:02:12,292 --> 00:02:14,292 to Amar and Sara, it's a tough one. 58 00:02:14,292 --> 00:02:16,334 And we have Nicole, you know? 59 00:02:16,334 --> 00:02:18,876 All-Star winner. 30,000 years of experience, 60 00:02:18,876 --> 00:02:20,959 - so... yeah. - How many years? 61 00:02:20,959 --> 00:02:22,792 Uh, about 30,000. 62 00:02:22,792 --> 00:02:24,626 [both laughing] 63 00:02:24,626 --> 00:02:26,792 She is going to kill you. 64 00:02:26,792 --> 00:02:32,584 [lively music playing] 65 00:02:32,584 --> 00:02:35,959 Hello, hello. 66 00:02:35,959 --> 00:02:37,751 What got you into cooking, Buddha? 67 00:02:37,751 --> 00:02:39,292 My dad's a chef. 68 00:02:39,292 --> 00:02:41,083 My dad's family, there's 12 of them, 69 00:02:41,083 --> 00:02:42,792 are boys, and all the boys are chefs. 70 00:02:42,792 --> 00:02:45,375 It was probably something I couldn't have escaped, really. 71 00:02:45,375 --> 00:02:47,667 Growing up, my dad invited me into the kitchen. 72 00:02:47,667 --> 00:02:50,083 He was cooking this Chinese omelet. It was incredible. 73 00:02:50,083 --> 00:02:51,417 He was flipping this whole thing. 74 00:02:51,417 --> 00:02:53,375 It was slow motion in my memory. 75 00:02:53,375 --> 00:02:55,584 From that moment, I wanted to be a chef. 76 00:02:55,584 --> 00:02:58,751 When I was 12 years old, I started cooking. 77 00:02:58,751 --> 00:03:00,375 Haven't stopped since. 78 00:03:00,375 --> 00:03:02,334 ALI: This has been one hell of journey. 79 00:03:02,334 --> 00:03:04,375 - BUDDHA: Mm-hmm. - ALI: So, this would be 80 00:03:04,375 --> 00:03:06,375 - the last challenge in London? - Last challenge in London. 81 00:03:06,375 --> 00:03:08,918 But I'd love to go to France. 82 00:03:08,918 --> 00:03:10,125 That's for sure. 83 00:03:10,125 --> 00:03:16,125 ♪ 84 00:03:16,125 --> 00:03:17,584 Hit it. 85 00:03:17,584 --> 00:03:19,584 - [majestic music] - [laughing] 86 00:03:19,584 --> 00:03:22,375 - Ah. - Oh, wow. 87 00:03:22,375 --> 00:03:25,417 - Hey. - Good morning, chefs. 88 00:03:25,417 --> 00:03:26,709 - Good morning. - Good morning, Padma. 89 00:03:26,709 --> 00:03:28,125 I see you guys seem 90 00:03:28,125 --> 00:03:29,459 - to have gotten some rest. - Yeah. 91 00:03:29,459 --> 00:03:32,167 - Kind of. - That was a really tough 92 00:03:32,167 --> 00:03:34,167 Elimination Challenge, and I can tell you 93 00:03:34,167 --> 00:03:36,125 it's not gonna get any easier from here. 94 00:03:36,125 --> 00:03:37,751 - We bet. - It's never been easy. 95 00:03:37,751 --> 00:03:40,876 But the winner of Last Chance Kitchen 96 00:03:40,876 --> 00:03:43,375 has been crowned, and one chef 97 00:03:43,375 --> 00:03:47,626 will be returning to the competition right now. 98 00:03:47,626 --> 00:03:50,000 PADMA: Any ideas who you think is coming back? 99 00:03:50,000 --> 00:03:52,501 Maybe Charbel? 100 00:03:52,501 --> 00:03:55,501 PADMA: Please welcome back to the competition... 101 00:03:55,501 --> 00:04:00,334 the winner of Last Chance Kitchen... 102 00:04:00,334 --> 00:04:01,918 - Hello, boys. - GABRI: Oh, Sara. 103 00:04:01,918 --> 00:04:03,334 Oh, my God! 104 00:04:03,334 --> 00:04:05,751 Those boys thought they were rid of me. 105 00:04:05,751 --> 00:04:08,501 I'm back, bitches. 106 00:04:08,501 --> 00:04:10,042 All right, chefs. This is it. 107 00:04:10,042 --> 00:04:12,292 I wanna see three dishes from each of you. 108 00:04:12,292 --> 00:04:13,876 I wanna keep it simple, delicious, that's it. 109 00:04:13,876 --> 00:04:16,584 - That sure is charred. - Yeah, look at that. 110 00:04:16,584 --> 00:04:18,834 I know that this cabbage is perfect. 111 00:04:18,834 --> 00:04:20,918 TOM C: The cabbage, I like a lot. Really smoky. 112 00:04:20,918 --> 00:04:22,584 And then you get sweetness from the apple. 113 00:04:22,584 --> 00:04:24,584 The winner of Last Chance Kitchen... 114 00:04:24,584 --> 00:04:26,751 is... Sara. 115 00:04:26,751 --> 00:04:28,292 [contestants applauding] 116 00:04:28,292 --> 00:04:30,959 - Welcome back. - SARA: Thank you. 117 00:04:30,959 --> 00:04:33,334 I'm ready to win. I'm inspired. 118 00:04:33,334 --> 00:04:35,292 There is, like, a fire goin' on 119 00:04:35,292 --> 00:04:37,626 inside of this belly right now, 120 00:04:37,626 --> 00:04:39,792 and it's not heartburn. [laughs] 121 00:04:39,792 --> 00:04:41,667 - Hello, Buddha. - ALI: That's your place. 122 00:04:41,667 --> 00:04:43,459 - TOM G: Come in the middle. - SARA: Thank you. 123 00:04:43,459 --> 00:04:45,584 Welcome back. How does it feel to be back? 124 00:04:45,584 --> 00:04:48,083 It feels good. I'm, like, staring at this deli 125 00:04:48,083 --> 00:04:50,709 behind you and, you know... 126 00:04:50,709 --> 00:04:51,918 [laughing] 127 00:04:51,918 --> 00:04:53,292 All right, chefs. 128 00:04:53,292 --> 00:04:55,667 It is time for your final Quickfire 129 00:04:55,667 --> 00:04:56,959 here in London. 130 00:04:56,959 --> 00:04:59,167 Who's ready to break the mold? 131 00:04:59,167 --> 00:05:01,167 I've been breaking the mold a couple times. 132 00:05:01,167 --> 00:05:06,125 ♪ 133 00:05:06,125 --> 00:05:08,334 Chefs, I would like to introduce you 134 00:05:08,334 --> 00:05:10,000 to your guest judge today. 135 00:05:10,000 --> 00:05:11,834 He is the co-founder 136 00:05:11,834 --> 00:05:13,501 of Benham & Froud, 137 00:05:13,501 --> 00:05:16,751 the team who has revitalized the jelly craze. 138 00:05:16,751 --> 00:05:20,375 Please welcome one half of Bompas and Parr, Sam Bompas. 139 00:05:20,375 --> 00:05:23,709 - Welcome. - [applauding] 140 00:05:23,709 --> 00:05:26,334 Thanks for having me here. It is a real joy. 141 00:05:26,334 --> 00:05:29,792 So Sam, I wanna know how you got interested in jellies. 142 00:05:29,792 --> 00:05:32,125 So I've been jellying for 15 years now. 143 00:05:32,125 --> 00:05:34,709 Myself and, well, my best friends, 144 00:05:34,709 --> 00:05:36,626 wanted to do something fun on the weekend, 145 00:05:36,626 --> 00:05:38,542 and we thought jelly held the key. 146 00:05:38,542 --> 00:05:40,792 Now, I know jelly can be temperamental. 147 00:05:40,792 --> 00:05:43,459 Yes, there's always a little bit of jeopardy with jelly, 148 00:05:43,459 --> 00:05:45,209 and the key to that is getting 149 00:05:45,209 --> 00:05:47,709 your gelling agents just spot on. 150 00:05:47,709 --> 00:05:50,918 Too much, and it's like eating a bouncy ball. 151 00:05:50,918 --> 00:05:52,834 Too little, and you're left 152 00:05:52,834 --> 00:05:54,667 with an embarrassing puddle on the plate. 153 00:05:54,667 --> 00:05:57,292 You want a little quiver in your jelly. 154 00:05:57,292 --> 00:05:59,250 - Jiggly-jiggly. - There's gotta be a wobble. 155 00:05:59,250 --> 00:06:00,834 [Padma laughing] 156 00:06:00,834 --> 00:06:02,375 For today's Quickfire Challenge, 157 00:06:02,375 --> 00:06:04,584 you must create a dessert 158 00:06:04,584 --> 00:06:08,834 that incorporates jelly, and you must also use a mold. 159 00:06:08,834 --> 00:06:12,626 Now, you don't necessarily have to use 160 00:06:12,626 --> 00:06:15,501 the mold exclusively for the jelly. 161 00:06:15,501 --> 00:06:17,501 So, here's how it's gonna work, okay? 162 00:06:17,501 --> 00:06:21,209 You'll have 30 minutes to start your desserts. 163 00:06:21,209 --> 00:06:23,918 Then we will let them set for one hour. 164 00:06:23,918 --> 00:06:27,959 We'll come back, and you will have a final 15 minutes 165 00:06:27,959 --> 00:06:32,459 to de-mold and plate your desserts. 166 00:06:32,459 --> 00:06:34,584 There's no way that I'm gonna set a jelly 167 00:06:34,584 --> 00:06:36,501 in a mold in this sort of time, 168 00:06:36,501 --> 00:06:39,125 so it's so important to be strategic in this. 169 00:06:39,125 --> 00:06:41,292 The winner will receive an advantage 170 00:06:41,292 --> 00:06:42,792 in the Elimination Challenge, 171 00:06:42,792 --> 00:06:44,459 your final in London. 172 00:06:44,459 --> 00:06:48,000 All right, chefs. Good luck. 173 00:06:48,000 --> 00:06:50,626 Your time starts now. 174 00:06:50,626 --> 00:06:55,375 ♪ 175 00:06:55,375 --> 00:06:56,751 BUDDHA: Anyone got gelatin? Own up. 176 00:06:56,751 --> 00:06:58,667 There's gelatin on the thingy here. 177 00:06:58,667 --> 00:07:00,334 [whistling] 178 00:07:00,334 --> 00:07:01,667 Sara, what do you think of this challenge? 179 00:07:01,667 --> 00:07:04,209 SARA: I mean, everybody loves gelatin. 180 00:07:04,209 --> 00:07:05,792 Let's get down to the jelly. 181 00:07:05,792 --> 00:07:07,334 Gelatin can be finicky. 182 00:07:07,334 --> 00:07:08,667 Who has agar? 183 00:07:08,667 --> 00:07:10,876 - Me. - I coulda guessed it. 184 00:07:10,876 --> 00:07:14,375 But Tom loves those gels. 185 00:07:14,375 --> 00:07:17,792 And Buddha might just faint from, like, 186 00:07:17,792 --> 00:07:20,501 the sheer love of the molds. [snickers] 187 00:07:20,501 --> 00:07:22,250 Are you so excited about a mold challenge? 188 00:07:22,250 --> 00:07:24,167 Uh, yeah, I'm pretty pumped. 189 00:07:24,167 --> 00:07:27,751 I'm gonna do an orange blossom, but actually make a blossom. 190 00:07:27,751 --> 00:07:30,375 I love molds, but there's not a lot of time, 191 00:07:30,375 --> 00:07:33,167 so I am gonna use a mold to make ice cream, 192 00:07:33,167 --> 00:07:35,417 but I'm gonna set the jelly inside of a cup. 193 00:07:35,417 --> 00:07:38,417 I think it is a nice take on two different things. 194 00:07:38,417 --> 00:07:41,334 Gonna make it look like a blossom, but use orange. 195 00:07:41,334 --> 00:07:43,292 I'm gonna be trying to do layers. 196 00:07:43,292 --> 00:07:45,375 I'm gonna be doing orange blossom panna cotta 197 00:07:45,375 --> 00:07:48,167 with orange jelly, fresh orange segments 198 00:07:48,167 --> 00:07:52,334 and orange blossom and saffron ice cream. 199 00:07:52,334 --> 00:07:54,167 SARA: 15 minutes left to cook. 200 00:07:54,167 --> 00:08:04,375 GABRI: I love eating jelly. 201 00:08:04,375 --> 00:08:06,083 ...and I let it slightly burn because 202 00:08:06,083 --> 00:08:10,042 the loose gelatin needs to have bitter notes in it. 203 00:08:10,042 --> 00:08:12,501 So, I add in the gelatin, and I pour it 204 00:08:12,501 --> 00:08:15,125 into these beautiful flower molds. 205 00:08:15,125 --> 00:08:18,501 Hopefully, it's going to set. Hopefully. 206 00:08:18,501 --> 00:08:20,667 TOM G: I'm gonna make a goat cheese panna cotta, 207 00:08:20,667 --> 00:08:22,209 and then I'll make a little gel. 208 00:08:22,209 --> 00:08:23,834 I think goat cheese panna cotta 209 00:08:23,834 --> 00:08:25,834 is really cool, and it's just funny to eat, 210 00:08:25,834 --> 00:08:27,959 'cause it looks like a vanilla panna cotta, but then 211 00:08:27,959 --> 00:08:30,834 you bite inside and, "My God, that's goat cheese inside." 212 00:08:30,834 --> 00:08:36,375 What kind of mold are you using? 213 00:08:36,375 --> 00:08:43,209 As a kid, I always said I want to be a chef or a clown. 214 00:08:43,209 --> 00:08:44,959 They're not that fun as I thought it is, 215 00:08:44,959 --> 00:08:46,751 so chef it is. [chuckling] 216 00:08:46,751 --> 00:08:49,125 I just try to cool down as fast as I can. 217 00:08:49,125 --> 00:08:50,959 Ten minutes everybody! 218 00:08:50,959 --> 00:08:52,876 ♪ 219 00:08:52,876 --> 00:08:55,209 ALI: Yes, baby, this is the last Quickfire in London. 220 00:08:55,209 --> 00:08:57,167 - GABRI: It's crazy, right? - ALI: Crazy. 221 00:08:57,167 --> 00:09:01,209 GABRI: What are you making? 222 00:09:01,209 --> 00:09:03,125 So, my plan for the molds, 223 00:09:03,125 --> 00:09:04,584 I'm gonna be using two kinds of molds. 224 00:09:04,584 --> 00:09:06,167 Normally, jellies takes, like, 225 00:09:06,167 --> 00:09:08,542 up to four hours minimum until it sets, 226 00:09:08,542 --> 00:09:10,667 but I'm gonna be using small molds 227 00:09:10,667 --> 00:09:13,626 so my dark chocolate crémeaux sets perfectly. 228 00:09:13,626 --> 00:09:18,042 Then I'm gonna be doing my black currant jelly 229 00:09:18,042 --> 00:09:20,417 and let it set in the fridge. 230 00:09:20,417 --> 00:09:22,959 So, one hour, I hope it's going to be enough. 231 00:09:22,959 --> 00:09:25,792 ♪ 232 00:09:25,792 --> 00:09:29,292 SARA: I actually fed Jell-O shots to Padma one time. 233 00:09:29,292 --> 00:09:31,334 We called it jiggle juice. 234 00:09:31,334 --> 00:09:34,667 SARA: A lot of Maker's Mark. 235 00:09:34,667 --> 00:09:36,042 - No? - No? 236 00:09:36,042 --> 00:09:38,751 SARA: Too much booze? Sorry, Padma. 237 00:09:38,751 --> 00:09:40,959 Yeah, this time I'm not makin' jiggle juice. 238 00:09:40,959 --> 00:09:44,125 I'm making basil buttermilk Jell-O. 239 00:09:44,125 --> 00:09:45,959 I'm hoping that I can impress the judges 240 00:09:45,959 --> 00:09:47,459 by doing a layered jelly. 241 00:09:47,459 --> 00:09:49,125 Sara, what kind of mold you use? 242 00:09:49,125 --> 00:09:51,000 Like, a demi-sphere. 243 00:09:51,000 --> 00:09:53,792 I think it'll cool quickly. 244 00:09:53,792 --> 00:09:55,459 TOM G: I make a little gel. 245 00:09:55,459 --> 00:09:57,125 Six minute, guys! Six minutes! 246 00:09:57,125 --> 00:10:00,667 ♪ 247 00:10:00,667 --> 00:10:02,459 Gabri, how are you feeling about time? 248 00:10:02,459 --> 00:10:04,292 I'm always rushing, buddy. 249 00:10:04,292 --> 00:10:06,459 You cannot have tres leches without the cake. 250 00:10:06,459 --> 00:10:09,626 I'm gonna make sponge cake. It's a very simple cake. 251 00:10:09,626 --> 00:10:12,542 You can cook it in the microwave. 252 00:10:12,542 --> 00:10:14,167 GABRI: I'm working on my sauce. 253 00:10:14,167 --> 00:10:16,042 I'm gonna be having blackberry coulis. 254 00:10:16,042 --> 00:10:17,709 I think I can make it in time. 255 00:10:17,709 --> 00:10:19,959 - TOM G: How is everybody? - BUDDHA: Been better. 256 00:10:19,959 --> 00:10:22,792 SARA: How many cooks does it take to warm a blast chiller? 257 00:10:22,792 --> 00:10:25,209 To ruin a kitchen? One. 258 00:10:25,209 --> 00:10:26,792 Forty seconds. 259 00:10:26,792 --> 00:10:35,459 [epic music playing] 260 00:10:35,459 --> 00:10:40,083 ♪ 261 00:10:40,083 --> 00:10:41,667 ALI: Okay, guys, we have to wait now. 262 00:10:41,667 --> 00:10:45,375 We have one hour to have our Jell-O set. 263 00:10:45,375 --> 00:10:46,959 I hope. 264 00:10:46,959 --> 00:10:48,459 SARA: Come back here, and I'll tell you 265 00:10:48,459 --> 00:10:49,959 - about Last Chance Kitchen. - Let's do it. 266 00:10:49,959 --> 00:10:52,792 SARA: So, Charbel, me, Amar. 267 00:10:52,792 --> 00:10:54,459 Charbel and I moved on. 268 00:10:54,459 --> 00:10:54,459 ♪ 269 00:10:54,459 --> 00:10:58,417 PADMA: Previously on Top Chef: World All-Stars... 270 00:10:58,417 --> 00:11:06,042 ♪ 271 00:11:06,042 --> 00:11:07,792 Let's check on our jellies! 272 00:11:07,792 --> 00:11:08,959 GABRI: My jelly-jelly. 273 00:11:08,959 --> 00:11:10,292 I'm super stressed right now. 274 00:11:10,292 --> 00:11:12,667 You only got 15 minutes left to plate, 275 00:11:12,667 --> 00:11:14,584 and if your gelatin is not setting, 276 00:11:14,584 --> 00:11:16,167 I mean, there's nothing you can do. 277 00:11:16,167 --> 00:11:19,667 ALI: Woohoo! It set, baby! 278 00:11:19,667 --> 00:11:20,918 It worked! 279 00:11:20,918 --> 00:11:22,709 [breathing heavily] 280 00:11:22,709 --> 00:11:26,167 [bleep] My dulce de leche panna cotta isn't set. 281 00:11:26,167 --> 00:11:28,209 GABRI: Isn't that setting? 282 00:11:28,209 --> 00:11:30,334 There's no time to wiggle-wiggle anymore. 283 00:11:30,334 --> 00:11:33,083 One, two... I don't know what to do. 284 00:11:33,083 --> 00:11:37,751 I mean... [chuckling cynically] Mommy. 285 00:11:37,751 --> 00:11:42,626 [emphatic music playing] 286 00:11:42,626 --> 00:11:44,292 How about you, Tom? 287 00:11:44,292 --> 00:11:48,375 Feeling excellent. Everything wiggles on my plate. 288 00:11:48,375 --> 00:11:52,792 So I decide in the very last second to put some popcorn. 289 00:11:52,792 --> 00:11:54,542 Which gonna be a little bit of a crunch. 290 00:11:54,542 --> 00:11:57,292 It makes a lot of sense, in a weird way. 291 00:11:57,292 --> 00:11:59,000 Tom, what are you doing right now? 292 00:11:59,000 --> 00:12:00,751 - None of your----ing business. - BUDDHA: Okay. 293 00:12:00,751 --> 00:12:02,292 You have five minutes. 294 00:12:02,292 --> 00:12:04,626 - Party's on. - [groovy music playing] 295 00:12:04,626 --> 00:12:06,834 BUDDHA: My jelly, lookin' pretty good. 296 00:12:06,834 --> 00:12:11,250 ♪ 297 00:12:11,250 --> 00:12:12,918 BUDDHA: That'll look good. 298 00:12:12,918 --> 00:12:14,959 Needs to temper a little bit. 299 00:12:14,959 --> 00:12:16,125 SARA: Everybody good? 300 00:12:16,125 --> 00:12:17,334 I have a lovely cake. 301 00:12:17,334 --> 00:12:19,167 Didn't sound enthusiastic. 302 00:12:19,167 --> 00:12:21,292 You wanna see it? You have to pay it. 303 00:12:21,292 --> 00:12:23,209 Well, there we go. 304 00:12:23,209 --> 00:12:24,959 I made a mess with this challenge. 305 00:12:24,959 --> 00:12:29,626 I mean, I just scooped this panna cotta from the mold, 306 00:12:29,626 --> 00:12:32,751 and I covered it all with my sponge cake. 307 00:12:32,751 --> 00:12:34,501 Cannot fool anyone. 308 00:12:34,501 --> 00:12:37,042 Chefs, you have one minute left. 309 00:12:37,042 --> 00:12:41,751 [suspenseful music playing] 310 00:12:41,751 --> 00:12:43,709 PADMA: 30 seconds. 311 00:12:43,709 --> 00:12:47,792 ♪ 312 00:12:47,792 --> 00:12:50,292 Three, two, one. 313 00:12:50,292 --> 00:12:52,167 Hands up. Thank you. 314 00:12:52,167 --> 00:12:53,876 They look pretty. 315 00:12:53,876 --> 00:12:56,876 All right, Gabri, please bring up your dessert. 316 00:12:56,876 --> 00:12:58,501 - Here. - PADMA: Thank you. 317 00:12:58,501 --> 00:13:00,417 GABRI: I made today dulce de leche panna cotta, 318 00:13:00,417 --> 00:13:02,375 which is on the bottom and also on the top. 319 00:13:02,375 --> 00:13:04,167 Dulce de leche custard, a strawberry 320 00:13:04,167 --> 00:13:06,584 with-- with raspberry coulis, and mint. 321 00:13:06,584 --> 00:13:08,959 Which is the molded part of your dessert? 322 00:13:08,959 --> 00:13:11,667 The-- the flower mold. It's in the bottom. 323 00:13:11,667 --> 00:13:13,250 - It's in the bottom? - GABRI: Yeah. 324 00:13:13,250 --> 00:13:14,751 SAM: I've been digging around for it. 325 00:13:14,751 --> 00:13:15,918 I can't see much flower. 326 00:13:15,918 --> 00:13:17,042 They didn't set. 327 00:13:17,042 --> 00:13:18,375 - SAM: Mm. - Okay. 328 00:13:18,375 --> 00:13:20,792 - Thank you, Gabri. - Thank you. 329 00:13:20,792 --> 00:13:22,083 There you are, then. 330 00:13:22,083 --> 00:13:23,417 - I see the quiver. - ALI: Yeah. 331 00:13:23,417 --> 00:13:25,292 PADMA: I see the shake. 332 00:13:25,292 --> 00:13:27,626 ALI: I have prepared a set crémeaux of dark chocolate 333 00:13:27,626 --> 00:13:30,334 with gelatin, black currant sauce, macerated berries, 334 00:13:30,334 --> 00:13:32,667 and black currant jelly with pistachio crumble. 335 00:13:32,667 --> 00:13:35,000 SAM: I've gotta say, you've got a really good wobble on there. 336 00:13:35,000 --> 00:13:36,834 This just makes me smile, as well. 337 00:13:36,834 --> 00:13:40,375 Thank you. 338 00:13:40,375 --> 00:13:42,167 - SAM: Gorgeous. Very pretty. - PADMA: Ooh. 339 00:13:42,167 --> 00:13:43,959 I made a goat cheese panna cotta 340 00:13:43,959 --> 00:13:45,375 with cherry jelly in the center 341 00:13:45,375 --> 00:13:46,918 and beetroot discs and curry popcorn 342 00:13:46,918 --> 00:13:49,584 and then side of gel to cut the fattiness. 343 00:13:49,584 --> 00:13:51,626 PADMA: Are these beetroot discs your jelly? 344 00:13:51,626 --> 00:13:53,501 TOM: I have the beetroot disc as a jelly, 345 00:13:53,501 --> 00:13:55,542 and panna cotta itself is only made 346 00:13:55,542 --> 00:13:58,167 - with gelatin of course as well. - SAM: Mm. 347 00:13:58,167 --> 00:14:00,751 Thank you, Tom. 348 00:14:00,751 --> 00:14:03,000 Pretty. 349 00:14:03,000 --> 00:14:05,000 - Wowza. - The ice cream is shaped 350 00:14:05,000 --> 00:14:07,417 as an orange blossom, but it's a saffron ice cream. 351 00:14:07,417 --> 00:14:09,751 On the bottom is an orange blossom jelly, 352 00:14:09,751 --> 00:14:11,751 and an orange blossom panna cotta on the bottom. 353 00:14:11,751 --> 00:14:13,626 SAM: It's hard to put your spoon into it 354 00:14:13,626 --> 00:14:15,876 'cause there's so much going on, it's really gorgeous. 355 00:14:15,876 --> 00:14:18,584 He came armed to the teeth with molds. 356 00:14:18,584 --> 00:14:19,792 Yeah. [chuckles] 357 00:14:19,792 --> 00:14:21,083 PADMA: Where is the jelly? 358 00:14:21,083 --> 00:14:22,209 I used orange Jell-Os 359 00:14:22,209 --> 00:14:23,417 on the bottom of it. 360 00:14:23,417 --> 00:14:27,501 - Mm. - Thank you. 361 00:14:27,501 --> 00:14:31,292 I have made a layered buttermilk strawberry jelly 362 00:14:31,292 --> 00:14:33,959 with fresh berries, a little ginger and pecans. 363 00:14:33,959 --> 00:14:37,334 There's a layer of strawberry basil jelly on the bottom. 364 00:14:37,334 --> 00:14:39,375 SAM: The strawberry layer looks very delicate, doesn't it? 365 00:14:39,375 --> 00:14:41,709 PADMA: Any other flavoring in the bottom layer? 366 00:14:41,709 --> 00:14:43,959 SARA: There's a little fennel powder and black pepper. 367 00:14:43,959 --> 00:14:46,167 - PADMA: Thank you. - SAM: Thank you. 368 00:14:46,167 --> 00:14:48,250 ♪ 369 00:14:48,250 --> 00:14:51,000 I thought the challenge was very difficult, 370 00:14:51,000 --> 00:14:53,167 but there's some swashbuckling flavors, 371 00:14:53,167 --> 00:14:56,542 sensational presentations, and it was a delight to eat. 372 00:14:56,542 --> 00:14:58,459 Of course, there were a couple 373 00:14:58,459 --> 00:15:00,876 that were less successful than the others. 374 00:15:00,876 --> 00:15:03,042 [ominous music playing] 375 00:15:03,042 --> 00:15:05,167 Gabri, with the dulce de leche. 376 00:15:05,167 --> 00:15:07,375 I enjoyed eating it, but I just wanted to see 377 00:15:07,375 --> 00:15:10,167 more of that mold and more of the jelly being proud. 378 00:15:10,167 --> 00:15:11,542 I agree. 379 00:15:11,542 --> 00:15:14,083 PADMA: Who else? 380 00:15:14,083 --> 00:15:16,334 SAM: Tom, I salute your ambition 381 00:15:16,334 --> 00:15:18,250 getting that many different gels on a plate, 382 00:15:18,250 --> 00:15:20,375 but I think just more consideration 383 00:15:20,375 --> 00:15:22,250 of how the flavors could all work together 384 00:15:22,250 --> 00:15:24,709 would really elevate the dish. 385 00:15:24,709 --> 00:15:27,459 - And now for some good news. - We're gonna start with Ali. 386 00:15:27,459 --> 00:15:29,667 I think one of the dangers with making a jelly 387 00:15:29,667 --> 00:15:31,626 is the dish can be a little bit boring, 388 00:15:31,626 --> 00:15:34,250 and there was not a moment where I was bored eating that. 389 00:15:34,250 --> 00:15:35,667 In fact, I kept wanting to return. 390 00:15:35,667 --> 00:15:37,709 I love the flavor of that black currant, 391 00:15:37,709 --> 00:15:40,125 and I thought your chocolate was luscious. 392 00:15:40,125 --> 00:15:41,334 - ALI: Thank you. - SAM: Sara's, with 393 00:15:41,334 --> 00:15:43,667 the buttermilk strawberry jelly. 394 00:15:43,667 --> 00:15:45,959 I couldn't resist wielding my spoon, 395 00:15:45,959 --> 00:15:48,834 and going in again and again and again, and hats off to you 396 00:15:48,834 --> 00:15:50,667 as you actually managed to get a layer in there. 397 00:15:50,667 --> 00:15:53,250 I loved your use of spices and berries 398 00:15:53,250 --> 00:15:55,417 - with the buttermilk. - Thank you. 399 00:15:55,417 --> 00:15:58,417 - And that leaves Buddha. - SAM: I loved your approach. 400 00:15:58,417 --> 00:16:00,501 Putting the jelly on the bottom and then focusing 401 00:16:00,501 --> 00:16:04,542 the mold-making with ice cream was a fantastic move. 402 00:16:04,542 --> 00:16:06,250 Saffron and orange blossom 403 00:16:06,250 --> 00:16:09,792 are a beautiful, classic combination. 404 00:16:09,792 --> 00:16:11,375 - Thank you. - So, Sam, 405 00:16:11,375 --> 00:16:13,792 who had our favorite jelly dish today? 406 00:16:13,792 --> 00:16:16,584 The chef who really delivered on this challenge, 407 00:16:16,584 --> 00:16:21,167 who used a mold exceptionally, and put smiles on faces, was... 408 00:16:21,167 --> 00:16:26,417 [suspenseful music playing] 409 00:16:26,417 --> 00:16:30,000 - Chef Buddha. - [applause] 410 00:16:30,000 --> 00:16:31,959 PADMA: Congratulations, Buddha. 411 00:16:31,959 --> 00:16:33,959 I'm the winner. 412 00:16:33,959 --> 00:16:36,292 Three in a row now, so let's go for another one. 413 00:16:36,292 --> 00:16:38,375 PADMA: You just won yourself an advantage 414 00:16:38,375 --> 00:16:40,292 in the next Elimination Challenge. 415 00:16:40,292 --> 00:16:42,375 - Thank you. - PADMA: Sam, I wanna thank you 416 00:16:42,375 --> 00:16:44,083 for being here. It's been a real pleasure 417 00:16:44,083 --> 00:16:45,959 - to have you. Thank you. - SAM: Thank you. 418 00:16:45,959 --> 00:16:48,167 [group applauding] 419 00:16:48,167 --> 00:16:50,792 All right, Chefs. There is only one challenge 420 00:16:50,792 --> 00:16:54,209 standing between you and the finals in Paris. 421 00:16:54,209 --> 00:16:56,375 - Oof. - Are you ready? 422 00:16:56,375 --> 00:16:57,918 - Absolutely. - Yeah. 423 00:16:57,918 --> 00:17:00,918 Good, because things are about to get tricky. 424 00:17:00,918 --> 00:17:01,959 Tricky. 425 00:17:01,959 --> 00:17:06,459 ♪ 426 00:17:06,459 --> 00:17:08,292 In 18th century England, 427 00:17:08,292 --> 00:17:10,334 a fashionable person's taste 428 00:17:10,334 --> 00:17:12,125 was always under scrutiny. 429 00:17:12,125 --> 00:17:13,959 One of the greatest representations 430 00:17:13,959 --> 00:17:15,375 of good taste at dinner 431 00:17:15,375 --> 00:17:18,667 came in the form of trompe l'oeil ceramic. 432 00:17:18,667 --> 00:17:20,959 ♪ 433 00:17:20,959 --> 00:17:22,667 - Trompe what? - A what? 434 00:17:22,667 --> 00:17:24,584 It's trompe l'oeil or trompe l'ais? 435 00:17:24,584 --> 00:17:29,876 Trompe l'oeil means to fool, or trick the eye, in French. 436 00:17:29,876 --> 00:17:31,209 [chuckling] 437 00:17:31,209 --> 00:17:32,918 In the 18th century, you would see 438 00:17:32,918 --> 00:17:35,542 a variety of porcelain items on the table 439 00:17:35,542 --> 00:17:38,042 made to look like food or animals, 440 00:17:38,042 --> 00:17:40,751 to spark conversation among the guests. 441 00:17:40,751 --> 00:17:41,959 [laughing] 442 00:17:41,959 --> 00:17:44,209 There is a long global history 443 00:17:44,209 --> 00:17:46,834 of optical illusion in the arts. 444 00:17:46,834 --> 00:17:50,334 Thought-provoking chefs like Andoni Luis Aduriz 445 00:17:50,334 --> 00:17:53,334 have created visually stimulating dishes 446 00:17:53,334 --> 00:17:54,918 that trick the eye. 447 00:17:54,918 --> 00:17:57,959 For your final Elimination Challenge here in London, 448 00:17:57,959 --> 00:18:02,959 we are taking a cue from a Top Chef: France challenge. 449 00:18:02,959 --> 00:18:04,792 And impress us 450 00:18:04,792 --> 00:18:09,250 with your very own trompe l'oeil dish. 451 00:18:09,250 --> 00:18:11,918 If you want to make it to the finals in Paris. 452 00:18:11,918 --> 00:18:18,709 The way I like to cook, I'm never tryin' to trick somebody. 453 00:18:18,709 --> 00:18:19,876 I don't know what to do. 454 00:18:19,876 --> 00:18:21,876 PADMA: It's up to you to decide 455 00:18:21,876 --> 00:18:23,334 how to interpret this challenge. 456 00:18:23,334 --> 00:18:24,959 Whether you want to create something 457 00:18:24,959 --> 00:18:27,167 that looks like one food item versus another, 458 00:18:27,167 --> 00:18:29,375 or you want to create something 459 00:18:29,375 --> 00:18:31,751 that looks like a very realistic object. 460 00:18:31,751 --> 00:18:34,709 We want to be fooled. We literally want to be tricked. 461 00:18:34,709 --> 00:18:36,584 We do serve, on the ship in an ash tray, 462 00:18:36,584 --> 00:18:38,542 a cigar which is obviously not a cigar. 463 00:18:38,542 --> 00:18:41,584 It's all funky and funny. This challenge is made for me. 464 00:18:41,584 --> 00:18:44,876 Today, you'll have £300 to shop at Whole Foods Market. 465 00:18:44,876 --> 00:18:47,501 Then, tomorrow, you'll have three hours 466 00:18:47,501 --> 00:18:50,334 to prep and cook at Hatfield House, 467 00:18:50,334 --> 00:18:53,375 which is also where Queen Elizabeth I 468 00:18:53,375 --> 00:18:55,167 learned she would be queen. 469 00:18:55,167 --> 00:18:57,000 To help your vision come to life, 470 00:18:57,000 --> 00:19:00,542 we'll provide you with a variety of molds for this challenge. 471 00:19:00,542 --> 00:19:02,292 - [chuckling] - You'll be serving 472 00:19:02,292 --> 00:19:04,709 a table of some of the best chefs in the UK, 473 00:19:04,709 --> 00:19:07,125 including two Michelin-starred chef 474 00:19:07,125 --> 00:19:09,918 and restauranteur, Jeremy Chan. 475 00:19:09,918 --> 00:19:11,918 - Wow. - No pressure. 476 00:19:11,918 --> 00:19:14,792 And Buddha, as the winner of the Quickfire Challenge, 477 00:19:14,792 --> 00:19:18,501 you'll get an additional 30 minutes to cook. 478 00:19:18,501 --> 00:19:21,125 After you're done shopping at Whole Foods, 479 00:19:21,125 --> 00:19:23,250 you get to go to Dishoom for dinner. 480 00:19:23,250 --> 00:19:24,709 - Thank you. - Thank you. 481 00:19:24,709 --> 00:19:26,501 Best of luck. I'm rooting for you. 482 00:19:26,501 --> 00:19:29,167 - Bye. - Let's get out of here. 483 00:19:29,167 --> 00:19:36,167 [upbeat music playing] 484 00:19:36,167 --> 00:19:38,209 Honestly, I have no idea what I'm making. 485 00:19:38,209 --> 00:19:40,083 I have never done trompe-l'oeil, 486 00:19:40,083 --> 00:19:42,375 but I always try to manipulate the eye 487 00:19:42,375 --> 00:19:45,042 or the senses of my guests. 488 00:19:45,042 --> 00:19:46,375 It's not an easy one. 489 00:19:46,375 --> 00:19:47,751 Normally, these kind of dishes 490 00:19:47,751 --> 00:19:50,584 takes time to think or create one, 491 00:19:50,584 --> 00:19:53,334 and now I'm just trying to come up with at least 492 00:19:53,334 --> 00:19:55,667 one simple idea that I can execute 493 00:19:55,667 --> 00:19:57,918 because I have to shop for that dish 494 00:19:57,918 --> 00:19:59,375 in a couple of minutes. 495 00:19:59,375 --> 00:20:01,334 Ah, this challenge. 496 00:20:01,334 --> 00:20:04,959 What are you thinking, Gabri? 497 00:20:04,959 --> 00:20:08,125 You know, the... 498 00:20:08,125 --> 00:20:09,834 No. What is... [laughing] 499 00:20:09,834 --> 00:20:12,375 The thing that you-- you're scrub the dishes. 500 00:20:12,375 --> 00:20:15,042 - Oh, you're gonna make a sponge. - Yes, exactly. 501 00:20:15,042 --> 00:20:16,751 In my season of Top Chef: Mexico, 502 00:20:16,751 --> 00:20:19,501 we did this exact same challenge, 503 00:20:19,501 --> 00:20:21,042 but it was a Quickfire Challenge. 504 00:20:21,042 --> 00:20:23,167 I made this recreation of the sea. 505 00:20:23,167 --> 00:20:24,834 It taste like mandarin. 506 00:20:24,834 --> 00:20:27,250 The flavors were good, but I was in the middle. 507 00:20:27,250 --> 00:20:30,042 I didn't win. This time it's completely different. 508 00:20:30,042 --> 00:20:31,918 In the top, it's going to be a-- 509 00:20:31,918 --> 00:20:33,292 a layers of-- of, uh, cap-- 510 00:20:33,292 --> 00:20:36,459 capers, cheese and-- and a lot of herbs. 511 00:20:36,459 --> 00:20:40,918 My very first job in the kitchen was a dishwasher, 512 00:20:40,918 --> 00:20:45,626 so I want to recreate that origin with this dish, you know? 513 00:20:45,626 --> 00:20:49,375 And I know who I am, because I remember where I came from. 514 00:20:49,375 --> 00:20:53,209 I'm celebrating it because... 515 00:20:53,209 --> 00:20:55,375 that wanted to become a chef, 516 00:20:55,375 --> 00:20:58,000 and here I am in Top Chef: World All-Stars. 517 00:20:58,000 --> 00:21:00,667 Actually, I think I'm gonna make, like, a Scotch-Brite. 518 00:21:00,667 --> 00:21:02,584 - [laughing] - ♪ 519 00:21:02,584 --> 00:21:04,501 I'm doing just, like, an array of different things 520 00:21:04,501 --> 00:21:06,209 that just look like each other. 521 00:21:06,209 --> 00:21:07,626 So, it's gonna look like a charcuterie board. 522 00:21:07,626 --> 00:21:09,667 It feels unreal to be so close 523 00:21:09,667 --> 00:21:12,792 to the very end and the title of Top Chef: World All-Stars. 524 00:21:12,792 --> 00:21:15,334 Honestly, this challenge is, like... 525 00:21:15,334 --> 00:21:17,584 They just keep getting more trickier, don't they? 526 00:21:17,584 --> 00:21:20,000 If I were to be sent home, it would be a nightmare, 527 00:21:20,000 --> 00:21:21,292 but I don't plan on that. 528 00:21:21,292 --> 00:21:27,417 [intense music playing] 529 00:21:27,417 --> 00:21:31,876 [scratchy hip-hop music playing] 530 00:21:31,876 --> 00:21:33,792 [laughing] 531 00:21:33,792 --> 00:21:35,959 I know everyone's sh--ing themselves right now, 532 00:21:35,959 --> 00:21:38,584 but I'm feeling good 'cause it's my sort of challenge. 533 00:21:38,584 --> 00:21:40,959 GABRI: I'm looking for some herbs. 534 00:21:40,959 --> 00:21:46,584 TOM G: Gabri... 535 00:21:46,584 --> 00:21:47,584 [Tom G laughing] 536 00:21:47,584 --> 00:21:48,959 ALI: Sara, what you doing? 537 00:21:48,959 --> 00:21:51,125 I'm making matzah ball soup, 538 00:21:51,125 --> 00:21:54,000 but it's gonna look like a tamale. 539 00:21:54,000 --> 00:21:57,125 It's not really my style, but... 540 00:21:57,125 --> 00:22:00,250 you know, it's Top Chef season 20. 541 00:22:00,250 --> 00:22:02,375 I'm feeling mediocre confidence, 542 00:22:02,375 --> 00:22:04,792 but I made matzah ball soup in Macao, 543 00:22:04,792 --> 00:22:08,501 and that was the challenge that sent me to the finale. 544 00:22:08,501 --> 00:22:10,417 Maybe history will repeat itself. 545 00:22:10,417 --> 00:22:12,417 Ali, what you thinkin', buddy? 546 00:22:12,417 --> 00:22:14,417 To be honest, I'm still thinking what I'm gonna do. 547 00:22:14,417 --> 00:22:16,584 I don't have a clear plan yet. 548 00:22:16,584 --> 00:22:19,584 This is the first time I don't know what am I doing, 549 00:22:19,584 --> 00:22:21,417 and I'm shopping at the same time. 550 00:22:21,417 --> 00:22:24,375 I'm just looking for stuff that might inspire me. 551 00:22:24,375 --> 00:22:26,834 I'm just enjoying my last day in London. 552 00:22:26,834 --> 00:22:28,167 Let's see what happens. 553 00:22:28,167 --> 00:22:30,375 Ay-ay-ay. 554 00:22:30,375 --> 00:22:32,626 Something with seaweed. 555 00:22:32,626 --> 00:22:33,792 Just because I like the section, to be honest. 556 00:22:33,792 --> 00:22:36,834 I want to make caviar, but it's made out of seaweed. 557 00:22:36,834 --> 00:22:39,375 It's super sustainable, and being raised 558 00:22:39,375 --> 00:22:41,209 on a winery in a small village, 559 00:22:41,209 --> 00:22:43,042 sustainability is extremely important. 560 00:22:43,042 --> 00:22:45,876 Even the shirt I wear right now, um, my mom made it. 561 00:22:45,876 --> 00:22:47,751 I have by now five shirts. Thanks, Mom. 562 00:22:47,751 --> 00:22:49,501 But I want at least 10 more. Just saying. 563 00:22:49,501 --> 00:22:51,292 ALI: Tom, how are you feeling? 564 00:22:51,292 --> 00:22:53,292 I'm living the dream. Ali, you have an idea now? 565 00:22:53,292 --> 00:22:55,542 I'm thinking to do something like a plant, 566 00:22:55,542 --> 00:22:58,167 but it's not a plant. Boom, I have an idea. 567 00:22:58,167 --> 00:22:59,876 It will taste like falafel. 568 00:22:59,876 --> 00:23:01,959 I can make something that looks like a garden. 569 00:23:01,959 --> 00:23:04,584 I'm just looking for black olives and pickled walnuts. 570 00:23:04,584 --> 00:23:06,292 TOM G: Seven minutes, Chefs! 571 00:23:06,292 --> 00:23:10,584 [suspenseful music playing] 572 00:23:10,584 --> 00:23:12,292 All the best. Hope it goes well. 573 00:23:12,292 --> 00:23:13,959 Thank you so much. 574 00:23:13,959 --> 00:23:15,792 BUDDHA: That is it for the last time. 575 00:23:15,792 --> 00:23:17,334 - GABRI: Thank you. - BUDDHA: Thank you 576 00:23:17,334 --> 00:23:18,792 and good night, London. 577 00:23:18,792 --> 00:23:20,792 You've been amazing. 578 00:23:20,792 --> 00:23:23,000 ♪ 579 00:23:23,000 --> 00:23:26,167 [relaxing music playing] 580 00:23:26,167 --> 00:23:28,125 - BUDDHA: Cheers everyone. - Cheers. Top five. 581 00:23:28,125 --> 00:23:30,584 On to top five, huh? It's a pleasure to meet all of you. 582 00:23:30,584 --> 00:23:33,375 This is the last time we are all gonna dine together in London. 583 00:23:33,375 --> 00:23:37,751 Tomorrow, one of us will be gone. It is bittersweet. 584 00:23:37,751 --> 00:23:40,542 What's been y'all's favorite challenge so far? 585 00:23:40,542 --> 00:23:42,918 I love Gaggan. For me, Gaggan was mind-blowing. 586 00:23:42,918 --> 00:23:45,542 - Hey, guys. - Hi, Chef! 587 00:23:45,542 --> 00:23:46,959 Thank you for cooking for me. 588 00:23:46,959 --> 00:23:48,375 It's a pleasure to meet you. 589 00:23:48,375 --> 00:23:49,918 I've had a lot of lows 590 00:23:49,918 --> 00:23:51,375 'cause I miss my kids, 591 00:23:51,375 --> 00:23:54,292 but challenge-wise, high moment for me 592 00:23:54,292 --> 00:23:57,167 was spankin' y'all's ass on lamb. 593 00:23:57,167 --> 00:23:58,709 Come on, Sara. 594 00:23:58,709 --> 00:24:00,375 - That's it, that's it. - Check. 595 00:24:00,375 --> 00:24:01,542 - That's check. - [whistle blows] 596 00:24:01,542 --> 00:24:03,083 - We got winners. - [cheering] 597 00:24:03,083 --> 00:24:04,209 - [whistle blowing] - [bleep] yes! 598 00:24:04,209 --> 00:24:05,542 - Yes! - [laughing] 599 00:24:05,542 --> 00:24:06,876 You didn't clean the lamb rack. 600 00:24:06,876 --> 00:24:08,501 You just----in' destroyed the lamb rack. 601 00:24:08,501 --> 00:24:10,459 I actually-- I hate you guys, 602 00:24:10,459 --> 00:24:16,292 because you left me with the lamb. 603 00:24:16,292 --> 00:24:18,125 ALI: It's not me, it's Tom. 604 00:24:18,125 --> 00:24:20,417 You both! It was you both. 605 00:24:20,417 --> 00:24:23,501 - You're----in' pigs. - [laughing] 606 00:24:23,501 --> 00:24:25,667 Being here, competing with you guys, 607 00:24:25,667 --> 00:24:27,792 this is completely different experience, you know? 608 00:24:27,792 --> 00:24:29,792 Competing with top chefs from all over the world, 609 00:24:29,792 --> 00:24:33,167 I have pushed myself way more than my season. 610 00:24:33,167 --> 00:24:35,834 So I'm very happy and blessed to be here. 611 00:24:35,834 --> 00:24:38,209 Uh, as a chef and as a person as well, of course. 612 00:24:38,209 --> 00:24:39,876 I'm happy that I made it this far, 613 00:24:39,876 --> 00:24:42,000 but this is not enough. 614 00:24:42,000 --> 00:24:43,667 Tomorrow is a really big day. 615 00:24:43,667 --> 00:24:45,375 There are so many things on stake, 616 00:24:45,375 --> 00:24:47,959 going to Paris, the finals. 617 00:24:47,959 --> 00:24:49,209 I need to make it happen. 618 00:24:49,209 --> 00:24:52,459 All right, Gabri. Thank you, Gabri. 619 00:24:52,459 --> 00:24:53,959 You're welcome, guys. You're welcome. 620 00:24:53,959 --> 00:24:58,417 Let's get out of here. 621 00:24:58,417 --> 00:25:03,626 [exciting music playing] 622 00:25:03,626 --> 00:25:07,584 ♪ 623 00:25:07,584 --> 00:25:10,042 This is gonna be the last challenge in London. 624 00:25:10,042 --> 00:25:12,751 I feel a lot of pressure, but I think that's normal. 625 00:25:12,751 --> 00:25:14,918 It's just the last challenge before Paris, so... 626 00:25:14,918 --> 00:25:16,584 My concerns today are straightforward. 627 00:25:16,584 --> 00:25:18,417 I don't wanna go home. 628 00:25:18,417 --> 00:25:20,584 I'm kind of surprised to see what Tom does. 629 00:25:20,584 --> 00:25:23,417 His pressure is that this is the type of food he does. 630 00:25:23,417 --> 00:25:26,792 This is not the kind of food that I do. 631 00:25:26,792 --> 00:25:31,792 ♪ 632 00:25:31,792 --> 00:25:36,000 SARA: Wait a second. It can't be. 633 00:25:36,000 --> 00:25:39,792 ♪ 634 00:25:39,792 --> 00:25:41,876 Wow. It looks like a castle. 635 00:25:41,876 --> 00:25:44,375 - It's a house. - What do you mean it's a house? 636 00:25:44,375 --> 00:25:47,584 Hatfield House is stunning. 637 00:25:47,584 --> 00:25:49,959 SARA: This is pretty cool. 638 00:25:49,959 --> 00:25:51,584 BUDDHA: This is crazy. 639 00:25:51,584 --> 00:25:53,959 I don't know who is doing their gardening, 640 00:25:53,959 --> 00:25:56,292 but there's probably about a hundred people on the payroll. 641 00:25:56,292 --> 00:25:57,417 [chuckling] 642 00:25:57,417 --> 00:26:00,959 [intense music playing] 643 00:26:00,959 --> 00:26:02,292 Okay. 644 00:26:02,292 --> 00:26:04,542 ♪ 645 00:26:04,542 --> 00:26:10,209 - Beautiful kitchen. - SARA: I know, I love it. 646 00:26:10,209 --> 00:26:11,751 ALI: Do you have aluminum foil? 647 00:26:11,751 --> 00:26:13,125 Overtop. 648 00:26:13,125 --> 00:26:14,876 On Top Chef: MENA we have never had 649 00:26:14,876 --> 00:26:17,417 this kind of challenge, but I'm looking forward 650 00:26:17,417 --> 00:26:19,167 to put the "Ali" in the "finale." 651 00:26:19,167 --> 00:26:20,792 [chuckling] 652 00:26:20,792 --> 00:26:23,250 ♪ 653 00:26:23,250 --> 00:26:25,542 - How are you doing? - GABRI: Rushing, rushing. 654 00:26:25,542 --> 00:26:27,626 I'm gonna make a sponge scrub, 655 00:26:27,626 --> 00:26:31,250 but inside of the sponge is going to have a lamb tartar. 656 00:26:31,250 --> 00:26:34,125 It's also going to have the foam of the soap 657 00:26:34,125 --> 00:26:37,292 with cheese and with macadamia nuts. 658 00:26:37,292 --> 00:26:38,918 [magical sound effect] 659 00:26:38,918 --> 00:26:40,959 Look, that's beautiful. [chuckling] 660 00:26:40,959 --> 00:26:46,167 When the judges try my dish, 661 00:26:46,167 --> 00:26:52,959 [upbeat music playing] 662 00:26:52,959 --> 00:26:55,626 I'm making a garden, so I'm gonna be doing soil. 663 00:26:55,626 --> 00:26:58,459 I'm gonna use different shapes of, uh, falafel. 664 00:26:58,459 --> 00:27:00,584 Like a layered garden that has different textures 665 00:27:00,584 --> 00:27:01,626 and different colors. 666 00:27:01,626 --> 00:27:02,959 Once you eat it, you think 667 00:27:02,959 --> 00:27:04,584 Middle Eastern partfait. 668 00:27:04,584 --> 00:27:07,959 My second soil going to be herb soil. 669 00:27:07,959 --> 00:27:09,459 I have two kinds of soil. 670 00:27:09,459 --> 00:27:11,792 Bottom is bread crumbs, a panko, 671 00:27:11,792 --> 00:27:13,876 toasting it and mixing it with herbs, 672 00:27:13,876 --> 00:27:15,959 and my other soil is going to be on top. 673 00:27:15,959 --> 00:27:18,501 That's going to be made with black quinoa. 674 00:27:18,501 --> 00:27:21,125 If one of these layers is not good, 675 00:27:21,125 --> 00:27:24,834 it will affect the taste of my whole dish. 676 00:27:24,834 --> 00:27:27,375 I'm making a caviar dish without using caviar. 677 00:27:27,375 --> 00:27:29,876 On our cruise ships, we serve caviar on the beach. 678 00:27:29,876 --> 00:27:32,584 It was one of the coolest experience a guest can have. 679 00:27:32,584 --> 00:27:34,167 Tom, what sort of caviar are you using? 680 00:27:34,167 --> 00:27:35,584 TOM G: Seaweed. 681 00:27:35,584 --> 00:27:37,292 To make seaweed look like caviar, 682 00:27:37,292 --> 00:27:39,083 you have to make a caviar gel with agar-agar. 683 00:27:39,083 --> 00:27:40,501 This is my caviar. 684 00:27:40,501 --> 00:27:41,918 It's basically three kinds of seaweed 685 00:27:41,918 --> 00:27:44,501 with fish stock, soy sauce and wasabi. 686 00:27:44,501 --> 00:27:46,626 My dish kinda look like a caviar can on the beach. 687 00:27:46,626 --> 00:27:49,501 It looks like caviar, and it literally tastes like caviar 688 00:27:49,501 --> 00:27:51,584 without being caviar. I think it's super cool. 689 00:27:51,584 --> 00:27:55,292 Looks quite disgusting, but it's quite tasty. 690 00:27:55,292 --> 00:27:57,584 [lively music playing] 691 00:27:57,584 --> 00:27:58,918 What are you working on? 692 00:27:58,918 --> 00:28:00,459 SARA: I'm making tamales. 693 00:28:00,459 --> 00:28:02,375 Gringo Jewish tamales. 694 00:28:02,375 --> 00:28:04,459 - [laughing] - It's gonna look like a tamale, 695 00:28:04,459 --> 00:28:06,584 but it's gonna be a matzah ball. 696 00:28:06,584 --> 00:28:09,375 This kosher salt's pulling all the blood out of the marrow. 697 00:28:09,375 --> 00:28:11,959 That right there, it's like heaven to me. 698 00:28:11,959 --> 00:28:14,959 I'm making my potato croquettes to look like a black truffle. 699 00:28:14,959 --> 00:28:17,334 I'm doing some pork rillette that I'm gonna dip 700 00:28:17,334 --> 00:28:19,584 in cherry jelly to make it look like a cherry. 701 00:28:19,584 --> 00:28:21,375 - You made pork rillette? - BUDDHA: Yeah. 702 00:28:21,375 --> 00:28:22,918 So, pretty much, it's gonna be look like a-- 703 00:28:22,918 --> 00:28:24,959 just bunch of ingredients and a glass of red wine. 704 00:28:24,959 --> 00:28:27,918 It's almost like a charcuterie board where you've got bread, 705 00:28:27,918 --> 00:28:30,209 I'm gonna make look like it's all porcini mushroom, 706 00:28:30,209 --> 00:28:34,042 goats cheese olives, a glass of red wine, black truffle. 707 00:28:34,042 --> 00:28:37,167 It's gonna be a potato and Wensleydale cheese croquette. 708 00:28:37,167 --> 00:28:39,000 Why'd you decide to make a dinner plate? 709 00:28:39,000 --> 00:28:41,375 I'm not just gonna go for one dish that just looks different. 710 00:28:41,375 --> 00:28:43,083 I wanna make sure that I push myself. 711 00:28:43,083 --> 00:28:45,584 My biggest concern is being able to get all these 712 00:28:45,584 --> 00:28:48,584 small dishes done in three hours for Michelin-star chefs. 713 00:28:48,584 --> 00:28:50,334 If everything goes well, I think it's gonna be 714 00:28:50,334 --> 00:28:52,334 a real amazing dish. 715 00:28:52,334 --> 00:28:53,584 Ali, what are you doing? 716 00:28:53,584 --> 00:28:58,000 I'm just doing my falafel. 717 00:28:58,000 --> 00:29:00,751 Gardens, there's always ta-- turtles, you know? 718 00:29:00,751 --> 00:29:03,000 Gonna be using liquid nitrogen to shock-freeze it, 719 00:29:03,000 --> 00:29:05,959 and I'm gonna fry it last minute before serving. 720 00:29:05,959 --> 00:29:07,459 [dinging sound] 721 00:29:07,459 --> 00:29:09,209 GABRI: Two hours! 722 00:29:09,209 --> 00:29:11,042 Isn't this crazy how close we are to... 723 00:29:11,042 --> 00:29:12,584 It is crazy, girl. 724 00:29:12,584 --> 00:29:14,292 What should we do when we get to Paris 725 00:29:14,292 --> 00:29:20,542 since neither of us have ever been there? 726 00:29:20,542 --> 00:29:22,375 BUDDHA: Making goat cheese olives. 727 00:29:22,375 --> 00:29:26,375 I like to play with seaweed a lot. 728 00:29:26,375 --> 00:29:28,209 Buddha, what are you using your extra time for? 729 00:29:28,209 --> 00:29:30,959 Uh, [scoffs]-- everything. [laughing] 730 00:29:30,959 --> 00:29:32,501 So much to do. 731 00:29:32,501 --> 00:29:34,626 Yeah, I'm making, uh, bread that's, hopefully, 732 00:29:34,626 --> 00:29:37,959 is gonna look like a mushroom. 733 00:29:37,959 --> 00:29:41,167 SARA: It's not a sponge, but it's delicious. 734 00:29:41,167 --> 00:29:44,792 I'm going to set some gelatin molds, 735 00:29:44,792 --> 00:29:46,584 because normally in matzah ball soup, 736 00:29:46,584 --> 00:29:48,584 you'd find big chunks of mirepoix. 737 00:29:48,584 --> 00:29:51,626 When they pour the hot stock over the gelatin, it will... 738 00:29:51,626 --> 00:29:53,375 - Melt. Oh, nice. - SARA: Melt, yeah. 739 00:29:53,375 --> 00:29:55,250 I just don't like the molds. 740 00:29:55,250 --> 00:29:56,918 I actually think the molds take away 741 00:29:56,918 --> 00:30:00,125 from my vision, but everybody else is doin' it. 742 00:30:00,125 --> 00:30:01,792 Shouldn't I be doin' it? 743 00:30:01,792 --> 00:30:07,834 ♪ 744 00:30:07,834 --> 00:30:13,125 [upbeat music playing] 745 00:30:13,125 --> 00:30:14,459 - SARA: Gabri? - Yes? 746 00:30:14,459 --> 00:30:15,834 - SARA: Tamale? Kinda? - Yeah. 747 00:30:15,834 --> 00:30:17,375 Matzah ball soup. 748 00:30:17,375 --> 00:30:18,792 Buddha, what are you doing next? 749 00:30:18,792 --> 00:30:20,000 Getting ready to dip 750 00:30:20,000 --> 00:30:21,918 the cherries in my olives. 751 00:30:21,918 --> 00:30:24,375 I wanna try and use a lot of coloring 752 00:30:24,375 --> 00:30:26,125 into my dishes that's natural. 753 00:30:26,125 --> 00:30:28,167 So, the squid ink is gonna bring the black, 754 00:30:28,167 --> 00:30:31,584 and the beets are gonna bring the-- the red to the dish. 755 00:30:31,584 --> 00:30:33,250 Gabri, how're you feelin'? 756 00:30:33,250 --> 00:30:34,792 GABRI: Good. Good, good. 757 00:30:34,792 --> 00:30:36,792 A little bit of pressure, but, you know. 758 00:30:36,792 --> 00:30:38,459 - SARA: You got this. - It's a challenge. 759 00:30:38,459 --> 00:30:40,167 You always feel the pressure. 760 00:30:40,167 --> 00:30:44,000 SARA: It's kinda ugly, isn't it? 761 00:30:44,000 --> 00:30:45,542 I don't like 'em. 762 00:30:45,542 --> 00:30:47,375 They don't make much sense, 763 00:30:47,375 --> 00:30:49,292 but I feel like I just need to do something 764 00:30:49,292 --> 00:30:50,375 to elevate the food. 765 00:30:50,375 --> 00:30:51,792 But it's delicious. 766 00:30:51,792 --> 00:30:53,000 It's what matters. 767 00:30:53,000 --> 00:30:55,375 Thirty minutes left. 768 00:30:55,375 --> 00:31:03,626 Ali, what you got goin' on back there? 769 00:31:03,626 --> 00:31:07,959 No, they're in the garden. Garden turtles. 770 00:31:07,959 --> 00:31:10,959 But hey, if these turtles takes me to Paris, 771 00:31:10,959 --> 00:31:16,167 I'm gonna buy a big turtle, and I'm gonna name it Amar. 772 00:31:16,167 --> 00:31:18,792 [exhaling sharply] I'm burning. [exhaling sharply] 773 00:31:18,792 --> 00:31:22,375 I need to remove all the edges from my bread. 774 00:31:22,375 --> 00:31:25,375 It's going to be this lamb tartar in the center 775 00:31:25,375 --> 00:31:27,667 surrounded by brioche. 776 00:31:27,667 --> 00:31:30,876 I'm going to cover it with crispy parmesan cheese, 777 00:31:30,876 --> 00:31:35,083 and then on top, I'm going to add... 778 00:31:35,083 --> 00:31:36,417 So, it's going to be good. 779 00:31:36,417 --> 00:31:38,250 SARA: Mm, it tastes like a sponge. 780 00:31:38,250 --> 00:31:39,792 - [Gabri laughs] - That's delicious. 781 00:31:39,792 --> 00:31:43,417 - GABRI: You like it? - Yeah. Nicely done. 782 00:31:43,417 --> 00:31:48,501 [inspiring music playing] 783 00:31:48,501 --> 00:31:50,292 PADMA: This is a beautiful place. 784 00:31:50,292 --> 00:31:51,959 GAIL: It's extraordinary. 785 00:31:51,959 --> 00:31:53,334 Incredible, isn't it? 786 00:31:53,334 --> 00:31:54,667 Steeped in history. Feels like 787 00:31:54,667 --> 00:31:57,000 the perfect place for this challenge. 788 00:31:57,000 --> 00:32:01,000 ♪ 789 00:32:01,000 --> 00:32:03,918 This is it. Our final challenge here in London. 790 00:32:03,918 --> 00:32:07,959 The chefs had to make a trompe l'oeil motif. 791 00:32:07,959 --> 00:32:10,918 I've seen it too many times when it's not well-executed. 792 00:32:10,918 --> 00:32:12,959 Yeah, and the problem is most of these you need 793 00:32:12,959 --> 00:32:14,584 a lot of trial and error. 794 00:32:14,584 --> 00:32:16,250 You need to work through these several times 795 00:32:16,250 --> 00:32:18,125 before you get it close to being right. 796 00:32:18,125 --> 00:32:20,584 This challenge is very technical, but I wanna taste 797 00:32:20,584 --> 00:32:22,459 some good food at the end of the day. 798 00:32:22,459 --> 00:32:24,792 We're definitely on the right side of the table today. 799 00:32:24,792 --> 00:32:26,125 [laughing] 800 00:32:26,125 --> 00:32:33,209 [intense music playing] 801 00:32:33,209 --> 00:32:34,792 Gonna make a puree with it. 802 00:32:34,792 --> 00:32:36,501 It's gonna be the bottom of the caviar dish. 803 00:32:36,501 --> 00:32:37,959 I think almond and seaweed is probably 804 00:32:37,959 --> 00:32:39,125 one of the best combinations. 805 00:32:39,125 --> 00:32:40,417 It's absolutely tasty. 806 00:32:40,417 --> 00:32:41,918 At least in my opinion. 807 00:32:41,918 --> 00:32:44,375 I want to point it out how valuable 808 00:32:44,375 --> 00:32:45,792 and beautiful seaweed is, 809 00:32:45,792 --> 00:32:47,792 so what is now most important for me 810 00:32:47,792 --> 00:32:52,167 is to get this dish just as strong as the message. 811 00:32:52,167 --> 00:32:54,167 [speaks Spanish] 812 00:32:54,167 --> 00:32:57,042 SARA: It works. This is how matzah ball gets made. 813 00:32:57,042 --> 00:32:59,334 [timer beeping] 814 00:32:59,334 --> 00:33:04,626 [suspenseful music playing] 815 00:33:04,626 --> 00:33:06,959 PADMA: Ah, I can smell what it will be, 816 00:33:06,959 --> 00:33:08,417 which is matzah ball soup, 817 00:33:08,417 --> 00:33:10,959 but I'm not sure what it was supposed to be. 818 00:33:10,959 --> 00:33:12,667 Maybe sushi? I don't know. 819 00:33:12,667 --> 00:33:14,209 RAFAEL: It looks like bone marrow. 820 00:33:14,209 --> 00:33:16,334 - GAIL: A tamal? - It is a tamale. 821 00:33:16,334 --> 00:33:18,584 I'm gonna ask you to pull the banana leaf off, 822 00:33:18,584 --> 00:33:21,626 and you sauce right on top of the jellies. 823 00:33:21,626 --> 00:33:23,959 It's a matzo ball made with duck fat, 824 00:33:23,959 --> 00:33:26,083 poached chicken and lots and lots of herbs. 825 00:33:26,083 --> 00:33:27,876 Why is the broth so acidic? 826 00:33:27,876 --> 00:33:30,167 SARA: There are bone marrow and apple salsa on the bottom, 827 00:33:30,167 --> 00:33:31,959 and there's a little matzah in it. 828 00:33:31,959 --> 00:33:34,167 PADMA: And what were the little leaves? 829 00:33:34,167 --> 00:33:35,959 SARA: One was, like, a carrot gelée 830 00:33:35,959 --> 00:33:38,584 and one was, like, an onion jus, 831 00:33:38,584 --> 00:33:41,167 and so when you poured it, it should have melted them all. 832 00:33:41,167 --> 00:33:42,584 PADMA: All right, great. Thank you, Sara. 833 00:33:42,584 --> 00:33:44,167 - Thanks, you guys. - Thank you. 834 00:33:44,167 --> 00:33:46,709 ♪ 835 00:33:46,709 --> 00:33:48,918 - You know each other well? - Yeah. 836 00:33:48,918 --> 00:33:51,375 You talking to each other just with your eyes. 837 00:33:51,375 --> 00:33:54,167 Twenty seasons of giving each other looks. 838 00:33:54,167 --> 00:33:55,959 - Will you share? - I liked the dumpling 839 00:33:55,959 --> 00:33:57,918 and the braised chicken inside. 840 00:33:57,918 --> 00:34:00,501 I thought that was a clever way of making your matzah ball soup. 841 00:34:00,501 --> 00:34:02,167 Where the visual falls apart is I just don't know 842 00:34:02,167 --> 00:34:04,375 what that jelly on the bottom was supposed to represent. 843 00:34:04,375 --> 00:34:05,918 One of them was a celery gel, 844 00:34:05,918 --> 00:34:07,501 because you start the base of the stock 845 00:34:07,501 --> 00:34:09,167 with carrot, celery, onion-- 846 00:34:09,167 --> 00:34:10,792 All right, all right, okay. 847 00:34:10,792 --> 00:34:13,125 But I don't know what that had to do with the tamal. 848 00:34:13,125 --> 00:34:14,626 GAIL: Nothing. But I loved 849 00:34:14,626 --> 00:34:16,709 all of the texture, the vegetables in it. 850 00:34:16,709 --> 00:34:18,501 Mm-hmm. I thought it was actually pretty tasty. 851 00:34:18,501 --> 00:34:20,167 It actually reminded me of, like, 852 00:34:20,167 --> 00:34:23,125 - a Swiss broth. - Yeah. 853 00:34:23,125 --> 00:34:24,918 [suspenseful music playing] 854 00:34:24,918 --> 00:34:26,959 TOM G: Buddha, what are you doing right now? 855 00:34:26,959 --> 00:34:28,292 BUDDHA: The wine is made 856 00:34:28,292 --> 00:34:30,792 out of beef, onion and beetroot juice. 857 00:34:30,792 --> 00:34:32,959 There's so many components to this dish. 858 00:34:32,959 --> 00:34:34,667 They're makin' me nervous now. 859 00:34:34,667 --> 00:34:37,501 I need to make sure that I don't stuff up anything. 860 00:34:37,501 --> 00:34:39,000 Even though I've got an advantage, 861 00:34:39,000 --> 00:34:40,626 I've planned that advantage 862 00:34:40,626 --> 00:34:42,542 to use up every minute of that time. 863 00:34:42,542 --> 00:34:44,375 It's kinda like you're fighting for your life now. 864 00:34:44,375 --> 00:34:45,834 [Buddha sighing] 865 00:34:45,834 --> 00:34:48,250 TOM G: 25 seconds, my man! Push! 866 00:34:48,250 --> 00:34:49,834 BUDDHA: Gabri, what you got there? 867 00:34:49,834 --> 00:34:52,834 GABRI: Soap. 868 00:34:52,834 --> 00:34:54,501 [gasps] [bleep] 869 00:34:54,501 --> 00:34:56,417 The cheese foam was too hot. 870 00:34:56,417 --> 00:35:02,501 It just splashed all over the plate. 871 00:35:02,501 --> 00:35:04,459 But it goes with the concept. 872 00:35:04,459 --> 00:35:06,042 ♪ 873 00:35:06,042 --> 00:35:10,584 [timer beeping] 874 00:35:10,584 --> 00:35:13,417 So, are you looking more towards the... 875 00:35:13,417 --> 00:35:16,751 visual aspect or the taste aspect? 876 00:35:16,751 --> 00:35:18,417 GAIL: Well, I think it-- both, right? 877 00:35:18,417 --> 00:35:20,459 So, it has to deliver visually, 878 00:35:20,459 --> 00:35:23,709 but taste good. And here we are. 879 00:35:23,709 --> 00:35:25,959 - PADMA: Hello, Gabri. - GABRI: Such an honor 880 00:35:25,959 --> 00:35:28,375 - cooking for you guys. - RAFAEL: Thank you. 881 00:35:28,375 --> 00:35:30,125 This is a dirty plate. 882 00:35:30,125 --> 00:35:35,083 ♪ 883 00:35:35,083 --> 00:35:36,584 PADMA: Hello, Gabri. 884 00:35:36,584 --> 00:35:38,167 What was the inspiration behind your concept? 885 00:35:38,167 --> 00:35:43,626 I made for you today a dirty plate with a sponge. 886 00:35:43,626 --> 00:35:46,042 This is a sponge to scrub the dishes. 887 00:35:46,042 --> 00:35:48,501 - Dirty plate with a sponge. - PADMA: All right. 888 00:35:48,501 --> 00:35:53,167 - TOM C: Okay. - [laughing] 889 00:35:53,167 --> 00:35:55,375 Oh, so the sponge is a sponge. 890 00:35:55,375 --> 00:35:56,584 - Exactly. - Yeah, a dirty-- yeah, yeah. 891 00:35:56,584 --> 00:35:58,167 It takes me a minute, people. 892 00:35:58,167 --> 00:36:01,709 GABRI: This is a lemon brioche with lamb tartar 893 00:36:01,709 --> 00:36:03,709 and macadamia and parmesan foam. 894 00:36:03,709 --> 00:36:05,334 JEREMY: It's actually quite tasty. 895 00:36:05,334 --> 00:36:08,000 - Thank you, Gabri. - Thank you so much. 896 00:36:08,000 --> 00:36:11,751 Gabri's idea of doing a dirty plate, that definitely worked. 897 00:36:11,751 --> 00:36:13,542 I loved the humbleness of the story, 898 00:36:13,542 --> 00:36:15,792 and I think it's something we can all relate to. 899 00:36:15,792 --> 00:36:18,250 Those yellow and green sponges are something we've all 900 00:36:18,250 --> 00:36:19,918 spent a lot of time with. 901 00:36:19,918 --> 00:36:22,918 I think his idea was very tongue in cheek. Very sweet. 902 00:36:22,918 --> 00:36:24,584 His good flavors are coming through, 903 00:36:24,584 --> 00:36:26,417 and I have to say, it's pretty clever. 904 00:36:26,417 --> 00:36:28,042 - Mm-hmm. - TOM C: Putting herbs on top, 905 00:36:28,042 --> 00:36:30,125 a great way to get that color and the texture, 906 00:36:30,125 --> 00:36:33,042 but it needed to be in a mold so it went really to the edge. 907 00:36:33,042 --> 00:36:35,292 It could've been done a little more precise. 908 00:36:35,292 --> 00:36:36,584 - Yeah. - I agree. I didn't think 909 00:36:36,584 --> 00:36:37,959 it was technically that precise. 910 00:36:37,959 --> 00:36:40,167 But when I eat it and I close my eyes, 911 00:36:40,167 --> 00:36:41,542 it's a tasty plate of food. 912 00:36:41,542 --> 00:36:42,959 - TOMMY: It's classic cooking. - Yeah. 913 00:36:42,959 --> 00:36:45,667 ♪ 914 00:36:45,667 --> 00:36:47,959 Ali, habibi, almost there? 915 00:36:47,959 --> 00:36:49,375 I have so many steps 916 00:36:49,375 --> 00:36:50,667 for plating, you know? 917 00:36:50,667 --> 00:36:52,417 I need to take my time in piping 918 00:36:52,417 --> 00:36:54,792 because if the thickness of a layer 919 00:36:54,792 --> 00:36:57,375 is not complete, this dish will not be balanced. 920 00:36:57,375 --> 00:37:01,584 I need to make it look perfect, like a proper garden. 921 00:37:01,584 --> 00:37:03,083 TOM G: 15 seconds. 922 00:37:03,083 --> 00:37:04,584 ♪ 923 00:37:04,584 --> 00:37:09,167 - [timer beeping] - [exhaling] 924 00:37:09,167 --> 00:37:11,292 - It's a dragonfly. - PADMA: You have a dragonfly? 925 00:37:11,292 --> 00:37:13,834 - GAIL: Yeah. Or a butterfly. - TOMMY: What's the other shape? 926 00:37:13,834 --> 00:37:15,959 - PADMA: I just have two turtles. - TOMMY: Wow, I have one too. 927 00:37:15,959 --> 00:37:18,042 - TOM C: Yeah, me too. - YUMA: There's a little turtle. 928 00:37:18,042 --> 00:37:21,125 I know what it is, actually. It's the bottom of the ocean. 929 00:37:21,125 --> 00:37:22,584 Ali, what do you have for us? 930 00:37:22,584 --> 00:37:23,959 What I have prepared for you today 931 00:37:23,959 --> 00:37:26,209 is inspired from a top view of a garden. 932 00:37:26,209 --> 00:37:29,375 You have different layers, just like our mother earth. 933 00:37:29,375 --> 00:37:32,250 I have prepared falafel, sumac mousse, 934 00:37:32,250 --> 00:37:35,042 chickpeas and quinoa mousse. 935 00:37:35,042 --> 00:37:38,083 GAIL: What's the layer at the bottom? The sort of dry-- 936 00:37:38,083 --> 00:37:40,626 ALI: This is another type of soil, herbs and breadcrumbs. 937 00:37:40,626 --> 00:37:43,167 - It is breadcrumbs. - Thank you, Ali. 938 00:37:43,167 --> 00:37:44,584 ALI: Thank you. 939 00:37:44,584 --> 00:37:46,375 I do find parts really nice, 940 00:37:46,375 --> 00:37:47,959 - but there's a lot going on. - Yeah. 941 00:37:47,959 --> 00:37:49,959 A lot of flavors. And the thing I struggle with, 942 00:37:49,959 --> 00:37:51,751 though, is the crumb at the bottom. 943 00:37:51,751 --> 00:37:53,334 I just find it a bit drying. 944 00:37:53,334 --> 00:37:55,000 Maybe too much hummus inside. 945 00:37:55,000 --> 00:37:57,375 A bit too much creamy. But it's falafel with hummus. 946 00:37:57,375 --> 00:37:59,042 - Yeah. - YUMA: It's spicy, it's crunchy. 947 00:37:59,042 --> 00:38:01,209 It's a very authentic dish. 948 00:38:01,209 --> 00:38:04,918 It gave me the feeling of eating a really well-done falafel 949 00:38:04,918 --> 00:38:07,501 that was very herbaceous and had a little tang. 950 00:38:07,501 --> 00:38:08,959 TOM C: It's not enough of a trick. 951 00:38:08,959 --> 00:38:10,584 When you look at a garden, right, 952 00:38:10,584 --> 00:38:12,417 you see the tops of the vegetables, 953 00:38:12,417 --> 00:38:14,292 but you see the whole piece of radish 954 00:38:14,292 --> 00:38:15,584 or carrot out of the ground. 955 00:38:15,584 --> 00:38:17,250 JEREMY: There's trick of the eye, 956 00:38:17,250 --> 00:38:19,334 and there's inspired by a garden. 957 00:38:19,334 --> 00:38:21,375 - Yeah. - This is inspired by a garden. 958 00:38:21,375 --> 00:38:23,751 Yeah, exactly. 959 00:38:23,751 --> 00:38:25,584 Every now and again, I just look up, 960 00:38:25,584 --> 00:38:27,042 and I'm like, "Wow, look at the ceiling." 961 00:38:27,042 --> 00:38:29,584 GAIL: I know. The ceiling is spectacular. 962 00:38:29,584 --> 00:38:32,209 [captivating music playing] 963 00:38:32,209 --> 00:38:33,959 Tom, you got four minutes left. 964 00:38:33,959 --> 00:38:35,876 Oui. It's all different seaweeds. 965 00:38:35,876 --> 00:38:37,709 One is really sour, one is quite sweet, 966 00:38:37,709 --> 00:38:40,000 and this one here is blended nori and chili. 967 00:38:40,000 --> 00:38:42,209 It's gonna be the sand of the beach today. 968 00:38:42,209 --> 00:38:43,959 I decided at the very last second 969 00:38:43,959 --> 00:38:45,667 to put a lot of sand on the ground 970 00:38:45,667 --> 00:38:47,584 so it looks like a real beach, 971 00:38:47,584 --> 00:38:49,375 but it's very important, the consistency. 972 00:38:49,375 --> 00:38:50,834 Ah, it looks like----in' proper caviar. 973 00:38:50,834 --> 00:38:52,626 I feel a lot of pressure, 974 00:38:52,626 --> 00:38:54,250 but you don't come that far, you know, 975 00:38:54,250 --> 00:38:55,876 with all the burns and cuts you have 976 00:38:55,876 --> 00:38:57,584 to go out on the last challenge before Paris. 977 00:38:57,584 --> 00:39:00,417 [tense music playing] 978 00:39:00,417 --> 00:39:02,000 [timer beeping] 979 00:39:02,000 --> 00:39:03,584 Caviar in the bag. 980 00:39:03,584 --> 00:39:09,375 [groovy music playing] 981 00:39:09,375 --> 00:39:10,959 Does anyone wanna take a guess? 982 00:39:10,959 --> 00:39:13,334 TOMMY: Yeah, there's little shells and starfish. 983 00:39:13,334 --> 00:39:14,959 These look like little snail eggs. 984 00:39:14,959 --> 00:39:16,584 - TOM C: Could be caviar. - PADMA: Tom, 985 00:39:16,584 --> 00:39:18,417 what is this supposed to look like? 986 00:39:18,417 --> 00:39:20,334 A can of caviar on the beach, yeah. 987 00:39:20,334 --> 00:39:22,375 Do you eat caviar on the beach often? 988 00:39:22,375 --> 00:39:24,083 Um, yes, actually I do, 989 00:39:24,083 --> 00:39:26,167 because we do caviar on the beach as an event, 990 00:39:26,167 --> 00:39:27,834 so we go out with surfboards, 991 00:39:27,834 --> 00:39:29,542 and we serve the guests caviar and champagne. 992 00:39:29,542 --> 00:39:31,584 And we always serve it with a almond cream. 993 00:39:31,584 --> 00:39:33,667 Gives this rich and fattiness to it. 994 00:39:33,667 --> 00:39:35,292 I think seaweed is a beautiful product 995 00:39:35,292 --> 00:39:36,792 which needs to get elevated, 996 00:39:36,792 --> 00:39:39,209 so I made you a seaweed fish stock caviar, 997 00:39:39,209 --> 00:39:41,542 light almond cream for the sand, 998 00:39:41,542 --> 00:39:43,542 and underneath is a seaweed salad. 999 00:39:43,542 --> 00:39:45,042 JEREMY: Remind me what the pearls are made of. 1000 00:39:45,042 --> 00:39:46,959 The pearls are seaweed. I made a fish stock. 1001 00:39:46,959 --> 00:39:49,375 I took some nori and a little soy sauce 1002 00:39:49,375 --> 00:39:51,042 just to get the saltiness into it. 1003 00:39:51,042 --> 00:39:52,375 - Thank you, Tom. - Thank you. 1004 00:39:52,375 --> 00:39:53,959 - JEREMY: Thank you. - Enjoy. 1005 00:39:53,959 --> 00:39:55,918 [inquisitive music playing] 1006 00:39:55,918 --> 00:39:57,626 At the beach, you definitely know 1007 00:39:57,626 --> 00:39:59,250 when you get that mouthful of sand. 1008 00:39:59,250 --> 00:40:01,709 - PADMA: Sandy. - It was incredibly sandy. 1009 00:40:01,709 --> 00:40:05,709 But I love Tom's message, and this idea of seaweed, 1010 00:40:05,709 --> 00:40:08,292 the humblest ingredient, standing in for 1011 00:40:08,292 --> 00:40:09,501 the most luxurious. 1012 00:40:09,501 --> 00:40:11,042 It's the most technical one 1013 00:40:11,042 --> 00:40:13,626 where you'd expect a trick-of-the-eye dish to be, 1014 00:40:13,626 --> 00:40:16,375 but I find the texture of the pearls kind of gummy. 1015 00:40:16,375 --> 00:40:19,042 Seaweed, it-- it should be full of umami, 1016 00:40:19,042 --> 00:40:20,959 but in order to do the trick of the eye, 1017 00:40:20,959 --> 00:40:22,834 you need to use a lot of chemicals, 1018 00:40:22,834 --> 00:40:24,751 and those things take away from flavor. 1019 00:40:24,751 --> 00:40:26,626 TOM C: Visually, it looks like a tin of caviar, 1020 00:40:26,626 --> 00:40:28,375 so, I mean, I think he-- he nailed that. 1021 00:40:28,375 --> 00:40:30,167 - Yeah. - But the almond cream 1022 00:40:30,167 --> 00:40:31,292 has nothing to do with seaweed. 1023 00:40:31,292 --> 00:40:32,959 I can't figure out 1024 00:40:32,959 --> 00:40:34,918 - the link between the two. - I think it would've been 1025 00:40:34,918 --> 00:40:37,834 more of a trick if that caviar tasted 1026 00:40:37,834 --> 00:40:41,959 something that wasn't at all reminiscent of the ocean. 1027 00:40:41,959 --> 00:40:43,334 I totally get what you mean. 1028 00:40:43,334 --> 00:40:44,667 BUDDHA: How do you think it went? 1029 00:40:44,667 --> 00:40:46,375 I'm not sure if they like it. 1030 00:40:46,375 --> 00:40:48,792 If you don't like seaweed, there's a problem. 1031 00:40:48,792 --> 00:40:52,709 BUDDHA: Four minutes left. Getting out my bread. 1032 00:40:52,709 --> 00:40:54,709 Yeah, I'm still got a couple things to go, 1033 00:40:54,709 --> 00:40:57,209 but I've got all my components done, so I'm super happy. 1034 00:40:57,209 --> 00:40:59,918 I wanna make sure that I show everything that I can do. 1035 00:40:59,918 --> 00:41:01,125 Almost there. 1036 00:41:01,125 --> 00:41:04,375 And guarantee my spot in Paris. 1037 00:41:04,375 --> 00:41:05,792 I gave it my best shot. 1038 00:41:05,792 --> 00:41:07,292 ♪ 1039 00:41:07,292 --> 00:41:08,709 [timer beeping] 1040 00:41:08,709 --> 00:41:13,417 ♪ 1041 00:41:13,417 --> 00:41:14,584 [suspenseful music playing] 1042 00:41:14,584 --> 00:41:16,000 That's pretty cool. 1043 00:41:16,000 --> 00:41:18,501 [chuckling] Yeah. You've got my attention. 1044 00:41:18,501 --> 00:41:21,375 - TOM C: Sh-- just got serious. - RAFAEL: I have a little feast. 1045 00:41:21,375 --> 00:41:24,250 This looks like a glass of red wine and truffle. 1046 00:41:24,250 --> 00:41:25,584 Pâté, sherry. 1047 00:41:25,584 --> 00:41:26,834 JEREMY: I feel like you're in 1048 00:41:26,834 --> 00:41:28,209 - a French bistro. - Yeah. 1049 00:41:28,209 --> 00:41:29,584 Yeah, absolutely. 1050 00:41:29,584 --> 00:41:31,417 Buddha, tell us about your dish. 1051 00:41:31,417 --> 00:41:32,792 It's called "What's For Dinner?" 1052 00:41:32,792 --> 00:41:34,375 I've got a glass of red wine, 1053 00:41:34,375 --> 00:41:36,000 which is beef and onion broth. 1054 00:41:36,000 --> 00:41:38,709 The porcini is bread with bone-marrow butter. 1055 00:41:38,709 --> 00:41:40,626 Black truffle, it's potato 1056 00:41:40,626 --> 00:41:42,250 and Wensleydale cheese croquette. 1057 00:41:42,250 --> 00:41:43,918 The cherry is a pork pâté. 1058 00:41:43,918 --> 00:41:45,334 Sticks are made out of, uh, grissini. 1059 00:41:45,334 --> 00:41:46,834 - GAIL: Beefy. - Ah. 1060 00:41:46,834 --> 00:41:48,167 PADMA: And the olive? 1061 00:41:48,167 --> 00:41:49,584 The olive is goat's cheese. 1062 00:41:49,584 --> 00:41:50,959 A little squid ink for color. 1063 00:41:50,959 --> 00:41:53,584 - Thank you, Buddha. - Thank you. 1064 00:41:53,584 --> 00:41:55,667 PADMA: Impressive. 1065 00:41:55,667 --> 00:41:57,292 [chuckling] 1066 00:41:57,292 --> 00:41:59,709 Sitting here, it felt like a still life to me. 1067 00:41:59,709 --> 00:42:01,209 - PADMA: Totally. - TOM C: Oh yeah. 1068 00:42:01,209 --> 00:42:02,918 You know, it really felt like a painting. 1069 00:42:02,918 --> 00:42:04,709 And the thing that it looked like, obviously, 1070 00:42:04,709 --> 00:42:06,792 was totally different than what it tasted like. 1071 00:42:06,792 --> 00:42:08,626 I could really relate to it. Like, being a chef, 1072 00:42:08,626 --> 00:42:10,584 and, like, late night having a glass of wine 1073 00:42:10,584 --> 00:42:13,083 and some things you pull out of the fridge and eat together. 1074 00:42:13,083 --> 00:42:14,959 I felt like I was having that experience. 1075 00:42:14,959 --> 00:42:16,959 The broth, I think, is the thing we've had today 1076 00:42:16,959 --> 00:42:19,083 with the most flavor, out of everything. 1077 00:42:19,083 --> 00:42:22,125 You know, it's got depth to it, and it really is tasty. 1078 00:42:22,125 --> 00:42:26,626 I loved the truffle that tasted like a potato croquette. 1079 00:42:26,626 --> 00:42:28,459 It was so good that I thought, um, 1080 00:42:28,459 --> 00:42:30,209 I can eat the toothpick as well, but-- 1081 00:42:30,209 --> 00:42:32,083 [judges laughing] 1082 00:42:32,083 --> 00:42:33,751 ♪ 1083 00:42:33,751 --> 00:42:37,417 PADMA: What do we think about the meal overall? 1084 00:42:37,417 --> 00:42:39,542 All of them did an incredible job. 1085 00:42:39,542 --> 00:42:41,209 It was a pretty tough challenge. 1086 00:42:41,209 --> 00:42:43,042 But overall, it was incredible to taste 1087 00:42:43,042 --> 00:42:45,292 and see how far you can grow your ideas. 1088 00:42:45,292 --> 00:42:48,792 I love how much this brought out the chefs' creativity. 1089 00:42:48,792 --> 00:42:50,792 I think there was some really good inspirations, 1090 00:42:50,792 --> 00:42:52,709 but some of the other dishes maybe 1091 00:42:52,709 --> 00:42:54,292 were a little overcomplicated. 1092 00:42:54,292 --> 00:42:56,209 I think at the end of the day, it's food, 1093 00:42:56,209 --> 00:42:58,209 - and it should be delicious. - TOM C: Hear, hear. 1094 00:42:58,209 --> 00:43:00,792 Thank you all for dining with us. 1095 00:43:00,792 --> 00:43:02,709 We have to decide who's going to Paris. 1096 00:43:02,709 --> 00:43:04,375 Let's get back to judges' table. 1097 00:43:04,375 --> 00:43:12,584 ♪ 1098 00:43:12,584 --> 00:43:17,584 [tense music playing] 1099 00:43:17,584 --> 00:43:22,000 I have to say, it was a very tough challenge for all of you. 1100 00:43:22,000 --> 00:43:25,083 And not everyone will make it the finals. 1101 00:43:25,083 --> 00:43:27,167 Gabri. 1102 00:43:27,167 --> 00:43:28,584 And Buddha. 1103 00:43:28,584 --> 00:43:31,542 ♪ 1104 00:43:31,542 --> 00:43:34,709 You are moving on to Paris. Congratulations. 1105 00:43:34,709 --> 00:43:36,334 [Gabri laughing] 1106 00:43:36,334 --> 00:43:39,584 [uplifting music playing] 1107 00:43:39,584 --> 00:43:41,709 - We're going to Paris. - Yeah, buddy. 1108 00:43:41,709 --> 00:43:43,042 Buddha and Gabri, you can stay here. 1109 00:43:43,042 --> 00:43:46,792 The three of you, please step to the side. 1110 00:43:46,792 --> 00:43:48,209 This is team Wellington. 1111 00:43:48,209 --> 00:43:49,584 - Yeah. - Definitely, yeah. 1112 00:43:49,584 --> 00:43:51,375 - How does it feel? - It feels great. 1113 00:43:51,375 --> 00:43:52,834 [laughing] 1114 00:43:52,834 --> 00:43:55,000 - Have you been to Paris? - Never in my life, 1115 00:43:55,000 --> 00:43:56,876 and it's always been a dream for me. 1116 00:43:56,876 --> 00:43:58,792 Let's talk about your dishes. 1117 00:43:58,792 --> 00:44:02,167 Buddha, did you know what you wanted to do right away? 1118 00:44:02,167 --> 00:44:04,167 When you started talking about, like, 1119 00:44:04,167 --> 00:44:05,792 the 1800's and the house, 1120 00:44:05,792 --> 00:44:08,167 I kind of thought about medieval times, 1121 00:44:08,167 --> 00:44:10,375 so that's the theme that I went for. 1122 00:44:10,375 --> 00:44:12,918 I think there was a lot of people that overthought this. 1123 00:44:12,918 --> 00:44:15,167 And I think you actually held back, and it was actually smart. 1124 00:44:15,167 --> 00:44:17,792 Every object now was a trick of the eye. 1125 00:44:17,792 --> 00:44:20,250 When it first came to the table, what really struck me 1126 00:44:20,250 --> 00:44:23,250 is that it looked like a scene from a renaissance painting. 1127 00:44:23,250 --> 00:44:26,209 Everything was executed really well. Really good job. 1128 00:44:26,209 --> 00:44:28,792 - Thank you. - PADMA: I loved the cherries, 1129 00:44:28,792 --> 00:44:30,459 and I loved the attention to detail. 1130 00:44:30,459 --> 00:44:32,125 GAIL: The wine, that ended up 1131 00:44:32,125 --> 00:44:33,459 being this very rich 1132 00:44:33,459 --> 00:44:35,375 beef and onion broth, 1133 00:44:35,375 --> 00:44:39,375 it was probably my favorite, just, bite of the whole day. 1134 00:44:39,375 --> 00:44:42,042 - Or gulp of the day. - Thank you. 1135 00:44:42,042 --> 00:44:44,167 PADMA: Gabri, walk us through your dish, please. 1136 00:44:44,167 --> 00:44:46,501 GABRI: I started off a dishwasher in this career, 1137 00:44:46,501 --> 00:44:50,167 so I decide to make, uh, this, uh, lemon brioche sponge. 1138 00:44:50,167 --> 00:44:53,375 And, well, all the elements just came together. 1139 00:44:53,375 --> 00:44:54,959 I thought it was a clever trick. 1140 00:44:54,959 --> 00:44:58,292 Since I did say, like, any old object, I thought 1141 00:44:58,292 --> 00:44:59,876 you fit that brief perfectly. 1142 00:44:59,876 --> 00:45:02,626 It showed us a deeper side of your story, 1143 00:45:02,626 --> 00:45:05,167 but above all, it looked like a sponge. 1144 00:45:05,167 --> 00:45:07,042 And the lamb was seasoned very well. 1145 00:45:07,042 --> 00:45:10,250 There was so much flavor in that parmesan sauce. 1146 00:45:10,250 --> 00:45:13,167 Really unctuous and pretty delicious. 1147 00:45:13,167 --> 00:45:15,167 It was really great. The messiness I liked. 1148 00:45:15,167 --> 00:45:18,125 You know, it was a lot of salty goodness there. 1149 00:45:18,125 --> 00:45:19,918 JEREMY: I liked the use of the herbs. 1150 00:45:19,918 --> 00:45:21,709 It was actually one of the tastiest dishes. 1151 00:45:21,709 --> 00:45:24,417 - Thank you. - Jeremy, as our guest judge, 1152 00:45:24,417 --> 00:45:27,375 you have the pleasure of announcing the winner today. 1153 00:45:27,375 --> 00:45:30,584 You both did an amazing job, but the challenge here today 1154 00:45:30,584 --> 00:45:32,667 was to see which chef cooked 1155 00:45:32,667 --> 00:45:35,584 the most delicious food and truly tricked us. 1156 00:45:35,584 --> 00:45:37,292 And the winner today is... 1157 00:45:37,292 --> 00:45:40,959 ♪ 1158 00:45:40,959 --> 00:45:42,167 Buddha. 1159 00:45:42,167 --> 00:45:44,167 [triumphant music playing] 1160 00:45:44,167 --> 00:45:46,209 Congrats. 1161 00:45:46,209 --> 00:45:48,584 Congratulations, Buddha. 1162 00:45:48,584 --> 00:45:51,667 BUDDHA: Top four! 1163 00:45:51,667 --> 00:45:53,667 But not just top four. Four in a row. 1164 00:45:53,667 --> 00:45:55,959 Feels so good. I can't believe it. 1165 00:45:55,959 --> 00:45:57,834 Still blown away, but you know what? 1166 00:45:57,834 --> 00:46:01,626 Journey's not over yet. I've got Paris, I'm so close. 1167 00:46:01,626 --> 00:46:04,125 I'm just so grateful to be able to do this. 1168 00:46:04,125 --> 00:46:06,792 A memory that I'm going to keep for a lifetime, so thank you. 1169 00:46:06,792 --> 00:46:10,792 Buddha, we will see you and Gabri in Paris. 1170 00:46:10,792 --> 00:46:12,792 - [both] Yes. - [laughing] 1171 00:46:12,792 --> 00:46:14,626 You can step to the side. 1172 00:46:14,626 --> 00:46:16,375 The rest of you, please come forward. 1173 00:46:16,375 --> 00:46:19,167 [suspenseful music playing] 1174 00:46:19,167 --> 00:46:22,083 Sara, Ali and Tom. 1175 00:46:22,083 --> 00:46:24,417 The three of you had our least favorite dishes, 1176 00:46:24,417 --> 00:46:26,250 and one of you will be going home. 1177 00:46:26,250 --> 00:46:36,167 ♪ 1178 00:46:36,167 --> 00:46:38,501 Tom. 1179 00:46:38,501 --> 00:46:42,000 - Hi. - [laughing] 1180 00:46:42,000 --> 00:46:44,000 Have you ever made this dish before? 1181 00:46:44,000 --> 00:46:46,876 Uh, no. I have it in my head since, like, half a year ago. 1182 00:46:46,876 --> 00:46:49,501 I was on a seaweed farm in Norway, 1183 00:46:49,501 --> 00:46:50,876 and I got really inspired. 1184 00:46:50,876 --> 00:46:52,959 I loved the fact about sustainability. 1185 00:46:52,959 --> 00:46:55,292 It was well-executed, visually. 1186 00:46:55,292 --> 00:46:58,250 It looked like a tin of caviar, and obviously it wasn't. 1187 00:46:58,250 --> 00:47:00,417 I love the idea of using seaweed. 1188 00:47:00,417 --> 00:47:02,918 For me, I didn't think the flavors came across 1189 00:47:02,918 --> 00:47:05,667 in a balanced and-- and tasty way. 1190 00:47:05,667 --> 00:47:07,876 My main issue is that 1191 00:47:07,876 --> 00:47:10,626 it didn't taste different enough 1192 00:47:10,626 --> 00:47:12,125 from what it looked like. 1193 00:47:12,125 --> 00:47:14,167 If you're trying to fool me that it's caviar, 1194 00:47:14,167 --> 00:47:16,542 then you shouldn't make it taste like the ocean at all. 1195 00:47:16,542 --> 00:47:18,876 I thought the almond cream just got in the way of everything. 1196 00:47:18,876 --> 00:47:20,292 You were on the right track, 1197 00:47:20,292 --> 00:47:21,834 but I think you just overthought it. 1198 00:47:21,834 --> 00:47:24,709 The usual. I overthought... 1199 00:47:24,709 --> 00:47:26,167 a lot. 1200 00:47:26,167 --> 00:47:28,709 Sara, how did you find this challenge? 1201 00:47:28,709 --> 00:47:30,167 I found it difficult. 1202 00:47:30,167 --> 00:47:31,709 I think because 1203 00:47:31,709 --> 00:47:33,000 it's just not my thing. 1204 00:47:33,000 --> 00:47:34,792 I think of all the dishes, 1205 00:47:34,792 --> 00:47:36,918 it was one I could eat again and again. 1206 00:47:36,918 --> 00:47:38,792 I've never had matzah ball soup. 1207 00:47:38,792 --> 00:47:40,667 You definitely did a good job in terms of taste. 1208 00:47:40,667 --> 00:47:41,918 The soup was delicious. 1209 00:47:41,918 --> 00:47:43,459 - Good. - But for me, 1210 00:47:43,459 --> 00:47:45,667 I think you could've taken it a lot farther. 1211 00:47:45,667 --> 00:47:49,834 I thought it was maybe a sushi roll. 1212 00:47:49,834 --> 00:47:51,751 You're not following through 1213 00:47:51,751 --> 00:47:54,167 on the sleight of hand or the sleight of eye. 1214 00:47:54,167 --> 00:47:56,000 Why was it jellied, and what does 1215 00:47:56,000 --> 00:47:58,209 - that have to do with tamal? - I saw everybody else 1216 00:47:58,209 --> 00:48:00,709 with their tricks and I was, "I gotta do somethin' too." 1217 00:48:00,709 --> 00:48:03,209 So, sorry, y'all. 1218 00:48:03,209 --> 00:48:06,584 Ali, tell me how you came up with that dish please. 1219 00:48:06,584 --> 00:48:08,667 I wanted to do something like a garden, 1220 00:48:08,667 --> 00:48:10,375 but resembles a falafel. 1221 00:48:10,375 --> 00:48:12,959 There was some breadcrumbs on the bottom. 1222 00:48:12,959 --> 00:48:15,083 What was that supposed to be? 1223 00:48:15,083 --> 00:48:17,167 So, basically, it resembles the bread in it, 1224 00:48:17,167 --> 00:48:19,125 so you can have the falafel with the bread, 1225 00:48:19,125 --> 00:48:21,542 with the hummus, with the roasted veggie mousse, 1226 00:48:21,542 --> 00:48:23,876 and the sumac and everything, and you can eat it all together. 1227 00:48:23,876 --> 00:48:26,375 And you thought that that worked texturally? 1228 00:48:26,375 --> 00:48:29,667 - Not hundred percent. - Just checking. 1229 00:48:29,667 --> 00:48:33,167 Those breadcrumbs tasted almost raw. 1230 00:48:33,167 --> 00:48:35,167 - They weren't seasoned enough. - Understood. 1231 00:48:35,167 --> 00:48:38,125 Flavor-wise, I really liked how it expressed your heritage, 1232 00:48:38,125 --> 00:48:40,792 and there were a lot of explosive pops of flavor. 1233 00:48:40,792 --> 00:48:42,125 I can make fun about the turtles. 1234 00:48:42,125 --> 00:48:43,876 Yet to see one in my garden, 1235 00:48:43,876 --> 00:48:45,667 but I'm sure there are turtles in gardens. 1236 00:48:45,667 --> 00:48:47,834 But you don't see cut vegetables in the garden. 1237 00:48:47,834 --> 00:48:49,667 The quinoa, it looks like quinoa. 1238 00:48:49,667 --> 00:48:51,417 It doesn't look like soil. 1239 00:48:51,417 --> 00:48:55,042 The trick side could have gone a lot further. 1240 00:48:55,042 --> 00:48:57,751 We have a really important decision to make 1241 00:48:57,751 --> 00:49:00,918 because only two chefs from the three of you 1242 00:49:00,918 --> 00:49:04,584 will be moving on to Paris with Buddha and Gabri. 1243 00:49:04,584 --> 00:49:06,918 That'll be all. 1244 00:49:06,918 --> 00:49:08,375 SARA: Good job. 1245 00:49:08,375 --> 00:49:12,042 ♪ 1246 00:49:12,042 --> 00:49:14,083 El gato, I'm very proud of you. 1247 00:49:14,083 --> 00:49:15,918 - I mean it. - Congratulation, guys. 1248 00:49:15,918 --> 00:49:16,959 - Well done. - BUDDHA: Thank you. 1249 00:49:16,959 --> 00:49:18,751 Well done, well done. 1250 00:49:18,751 --> 00:49:20,542 I really enjoyed that challenge, to be honest. 1251 00:49:20,542 --> 00:49:24,083 I hate to say, like, I think I'm safe, but I don't know. 1252 00:49:24,083 --> 00:49:26,334 They-- We'll see. 1253 00:49:26,334 --> 00:49:30,375 I think, really, the only dish that I would wanna eat again 1254 00:49:30,375 --> 00:49:33,667 that I think was seasoned well and was delicious was Sara's. 1255 00:49:33,667 --> 00:49:35,167 Right. Sara's dish-- 1256 00:49:35,167 --> 00:49:37,167 although not my idea of a matzah ball soup-- 1257 00:49:37,167 --> 00:49:39,542 it still was probably the best tasting. 1258 00:49:39,542 --> 00:49:43,167 It just fell apart when it came to the actual challenge. 1259 00:49:43,167 --> 00:49:45,292 Yeah, I agree with them. I totally agree with them 1260 00:49:45,292 --> 00:49:47,918 with every single detail they said about my dish, 1261 00:49:47,918 --> 00:49:49,792 - I 100 percent agree with them. - Mm-hmm. 1262 00:49:49,792 --> 00:49:53,083 And I'm thinking that I'm gonna be going home. 1263 00:49:53,083 --> 00:49:56,667 I liked Ali's dish, except for the sandiness on the bottom. 1264 00:49:56,667 --> 00:50:00,334 But until I got to the bottom, the other layers were delicious. 1265 00:50:00,334 --> 00:50:02,834 GAIL: But it had a real issue when you went to eat it. 1266 00:50:02,834 --> 00:50:05,959 Your last bite was just a mouthful of bland breadcrumbs. 1267 00:50:05,959 --> 00:50:07,375 Yeah, Ali's was too much. 1268 00:50:07,375 --> 00:50:09,167 It was too heavy, it was too intense almost. 1269 00:50:09,167 --> 00:50:10,751 He didn't really manipulate anything. 1270 00:50:10,751 --> 00:50:12,375 He didn't manipulate anything. 1271 00:50:12,375 --> 00:50:13,834 I really don't wanna go home, 1272 00:50:13,834 --> 00:50:15,584 but I had a big thought behind this dish. 1273 00:50:15,584 --> 00:50:17,167 Did I execute it well? Probably not, 1274 00:50:17,167 --> 00:50:18,959 but I stay behind my dish today. That's fine. 1275 00:50:18,959 --> 00:50:22,375 I think they liked a lot of stuff on your plate. 1276 00:50:22,375 --> 00:50:23,834 - They did. - Honestly, 1277 00:50:23,834 --> 00:50:25,626 I fully overthought it. 1278 00:50:25,626 --> 00:50:28,918 Tom's dish looked like a can of caviar. 1279 00:50:28,918 --> 00:50:30,375 I mean, that part he got. 1280 00:50:30,375 --> 00:50:33,751 But it really didn't taste like seaweed. 1281 00:50:33,751 --> 00:50:35,209 And then he used fish stock. 1282 00:50:35,209 --> 00:50:37,083 Which made it taste more like caviar. 1283 00:50:37,083 --> 00:50:40,209 The whole concept became very murky. 1284 00:50:40,209 --> 00:50:42,959 I think the social message became the exercise. 1285 00:50:42,959 --> 00:50:44,959 It was almost as if he was blinded by it. 1286 00:50:44,959 --> 00:50:48,083 It's almost like Tom overshot, and Ali undershot 1287 00:50:48,083 --> 00:50:50,459 the trompe l'oeil part of the challenge. 1288 00:50:50,459 --> 00:50:51,709 - Yeah. - PADMA: Correct. 1289 00:50:51,709 --> 00:50:52,918 If I go home today, 1290 00:50:52,918 --> 00:50:54,918 it was an honor. I mean it. 1291 00:50:54,918 --> 00:50:57,751 I'm quite proud to be another top five. 1292 00:50:57,751 --> 00:50:59,417 I think we have our answer, yes? 1293 00:50:59,417 --> 00:51:00,751 - Yes. - Yeah. 1294 00:51:00,751 --> 00:51:01,792 - Yes? - Yes. 1295 00:51:01,792 --> 00:51:03,584 Let's get them out here. 1296 00:51:03,584 --> 00:51:14,584 [suspenseful music playing] 1297 00:51:14,584 --> 00:51:16,167 Chefs, this challenge was difficult, 1298 00:51:16,167 --> 00:51:18,667 but I think you made it harder by overthinking it 1299 00:51:18,667 --> 00:51:21,167 and really not following through. 1300 00:51:21,167 --> 00:51:31,918 And so, unfortunately, someone has to go home for that. 1301 00:51:31,918 --> 00:51:33,876 Tom. 1302 00:51:33,876 --> 00:51:36,375 Please pack your knives and go. 1303 00:51:36,375 --> 00:51:38,292 Thank you. [sniffles] 1304 00:51:38,292 --> 00:51:39,792 Thank you. 1305 00:51:39,792 --> 00:51:41,125 JEREMY: Best of luck to you. 1306 00:51:41,125 --> 00:51:42,792 Pleasure to get to know you, Tom. 1307 00:51:42,792 --> 00:51:44,209 - TOM C: Tom. - Tom. 1308 00:51:44,209 --> 00:51:45,292 It was a pleasure. 1309 00:51:45,292 --> 00:51:46,792 TOM G: Thank you. 1310 00:51:46,792 --> 00:51:48,959 [melancholic music playing] 1311 00:51:48,959 --> 00:51:51,751 Top Chef is a beast, and I'm very happy 1312 00:51:51,751 --> 00:51:54,876 to be selected for it, to be honest. 1313 00:51:54,876 --> 00:51:57,000 You're talking about the 16 best they could find 1314 00:51:57,000 --> 00:52:00,584 in the world, but it's sad to go now just before Paris. 1315 00:52:00,584 --> 00:52:01,709 There he comes. 1316 00:52:01,709 --> 00:52:03,375 Ay-ay-ay. 1317 00:52:03,375 --> 00:52:05,292 Sh--. 1318 00:52:05,292 --> 00:52:06,626 Can't wait to see you. 1319 00:52:06,626 --> 00:52:09,167 I learned a lot about cooking 1320 00:52:09,167 --> 00:52:12,125 and about myself. 1321 00:52:12,125 --> 00:52:14,375 BUDDHA: To Tom. 1322 00:52:14,375 --> 00:52:17,501 ...but tell me who can show so much expressions, 1323 00:52:17,501 --> 00:52:19,167 uh, like a chef. 1324 00:52:19,167 --> 00:52:21,167 So, I feel like it's the best job in the world, 1325 00:52:21,167 --> 00:52:23,584 and I'm not gonna damn change, that's for sure. 1326 00:52:23,584 --> 00:52:25,375 Bye, Tom. 1327 00:52:25,375 --> 00:52:33,834 ♪ 1328 00:52:33,834 --> 00:52:35,167 [crickets chirping] 1329 00:52:35,167 --> 00:52:36,792 We're going to Paris. 1330 00:52:36,792 --> 00:52:38,584 - [Sara whoops] - GABRI: Look at me now. 1331 00:52:38,584 --> 00:52:41,959 El gato is now... 1332 00:52:41,959 --> 00:52:43,792 If you'd asked me the day I showed up 1333 00:52:43,792 --> 00:52:45,709 if I would be here, I would've said absolutely not. 1334 00:52:45,709 --> 00:52:47,125 I'm gonna go, I'm gonna fight, 1335 00:52:47,125 --> 00:52:48,626 I'm gonna out-baguette all these boys. 1336 00:52:48,626 --> 00:52:51,250 I'm super pumped. 1337 00:52:51,250 --> 00:52:53,834 - I'm really proud of myself, so. - ALI: You should be. 1338 00:52:53,834 --> 00:52:56,501 - It's gonna be epic. - And tough. 1339 00:52:56,501 --> 00:52:58,834 I am gonna bring that little je ne sais quoi. 1340 00:52:58,834 --> 00:53:00,709 We are going to [bleep] Paris. 1341 00:53:00,709 --> 00:53:01,834 GABRI: Yeah, man. Yeah. 1342 00:53:01,834 --> 00:53:04,375 I'm going there with full speed. 1343 00:53:04,375 --> 00:53:06,584 I wanna do my thing, I wanna cook the things I love, 1344 00:53:06,584 --> 00:53:10,167 and I'm gonna take the title of Top Chef: World All-Stars 1345 00:53:10,167 --> 00:53:11,375 back home to Jordan. 1346 00:53:11,375 --> 00:53:13,667 To Paris, baby. 1347 00:53:13,667 --> 00:53:15,501 See you guys in Paris. 1348 00:53:15,501 --> 00:53:17,959 [uplifting music playing] 1349 00:53:17,959 --> 00:53:19,876 [laughing] 1350 00:53:19,876 --> 00:53:22,501 - [music falters] - SARA: I'm still runnin'! 1351 00:53:22,501 --> 00:53:24,792 Out of breath. 1352 00:53:24,792 --> 00:53:27,667 PADMA: Next time on Top Chef: World All-Stars. 1353 00:53:27,667 --> 00:53:29,167 Welcome to Paris. 1354 00:53:29,167 --> 00:53:31,292 BUDDHA: Oh, my God, it's the Eiffel Tower. 1355 00:53:31,292 --> 00:53:36,167 For your last Quickfire, you'll do the infamous wall challenge. 1356 00:53:36,167 --> 00:53:37,667 Baby car. 1357 00:53:37,667 --> 00:53:39,375 I don't think we're on the same page. 1358 00:53:39,375 --> 00:53:43,584 We want you to create a Michelin star-worthy dish. 1359 00:53:43,584 --> 00:53:46,250 Oh, wowzers blowzers trowsers. 1360 00:53:46,250 --> 00:53:48,042 SARA: You didn't feel that move? 1361 00:53:48,042 --> 00:53:49,959 ALI: We are cooking on the cruise of Alain Ducasse. 1362 00:53:49,959 --> 00:53:53,584 - That's an honor. - It's amazing, right? 1363 00:53:53,584 --> 00:53:56,792 You all proved that you deserve to be right where you are. 1364 00:53:56,792 --> 00:53:59,375 PADMA: We have a very difficult decision to make. 1365 00:53:59,375 --> 00:54:03,375 ♪