1 00:00:00,167 --> 00:00:03,459 PADMA: Previously on "Top Chef World All Stars"... 2 00:00:03,459 --> 00:00:05,959 For your final challenge here in London, 3 00:00:05,959 --> 00:00:07,584 you'll need to impress us 4 00:00:07,584 --> 00:00:11,501 with your very own trompe l'oeil dish. 5 00:00:11,501 --> 00:00:13,167 Ugh, destroy me. 6 00:00:13,167 --> 00:00:15,334 They just keep getting more trickier, don't they? 7 00:00:15,334 --> 00:00:17,250 - Yes. - They call me El Gato. 8 00:00:17,250 --> 00:00:20,167 Gabri's actually gonna be on the bottom and survive. 9 00:00:20,167 --> 00:00:21,209 You're a cat, bro. 10 00:00:21,209 --> 00:00:22,334 [laughter] El Gato. 11 00:00:22,334 --> 00:00:24,167 I'm going to fight like a cat. 12 00:00:24,167 --> 00:00:26,250 [snarls, laughs] 13 00:00:26,250 --> 00:00:27,167 It's kinda ugly, isn't it? 14 00:00:27,167 --> 00:00:29,959 The molds, like, take away from my vision, 15 00:00:29,959 --> 00:00:31,959 but everybody else is doing it. 16 00:00:31,959 --> 00:00:33,751 Just don't know what that jelly in the bottom 17 00:00:33,751 --> 00:00:34,792 is supposed to represent. 18 00:00:34,792 --> 00:00:37,125 I think seaweed is a nice alternative for caviar. 19 00:00:37,125 --> 00:00:39,083 It didn't taste different enough 20 00:00:39,083 --> 00:00:41,042 - from what it looked like. - Making my cherries 21 00:00:41,042 --> 00:00:43,334 and beet juice made out of pork rillette. 22 00:00:43,334 --> 00:00:45,709 Looked like a scene from a Renaissance painting. 23 00:00:45,709 --> 00:00:49,667 Buddha, we will see you and Gabri in Paris. 24 00:00:49,667 --> 00:00:50,918 Going to Paris. 25 00:00:50,918 --> 00:00:53,125 Tom, please pack your knives and go. 26 00:00:53,125 --> 00:00:54,792 Thank you. 27 00:00:54,792 --> 00:00:56,083 ♪ 28 00:00:56,083 --> 00:00:58,751 Only four chefs remain to compete 29 00:00:58,751 --> 00:01:00,959 in the ultimate culinary showdown. 30 00:01:00,959 --> 00:01:02,417 At stake for the winner-- 31 00:01:02,417 --> 00:01:04,626 a feature in "Food & Wine" magazine, 32 00:01:04,626 --> 00:01:05,584 an appearance 33 00:01:05,584 --> 00:01:07,626 at the Food & Wine Classic in Aspen, 34 00:01:07,626 --> 00:01:09,626 $250,000... 35 00:01:09,626 --> 00:01:12,334 furnished by Saratoga Spring Water, 36 00:01:12,334 --> 00:01:15,584 and the title of Top Chef World All-Star. 37 00:01:15,584 --> 00:01:26,501 ♪ 38 00:01:26,501 --> 00:01:28,709 SARA: Of the top four, I'm the only one 39 00:01:28,709 --> 00:01:30,167 that didn't win my season. 40 00:01:30,167 --> 00:01:33,584 They probably think that I don't cook as refined as them. 41 00:01:33,584 --> 00:01:35,584 ♪ 42 00:01:35,584 --> 00:01:39,042 But that's my journey, is realizing my self-worth. 43 00:01:39,042 --> 00:01:42,250 I want to win for Paducah, for all the mamas and the papas 44 00:01:42,250 --> 00:01:43,375 that think they have to choose 45 00:01:43,375 --> 00:01:45,792 between their career and their family. 46 00:01:45,792 --> 00:01:57,292 ♪ 47 00:01:57,292 --> 00:01:59,292 It feels amazing being in the top four, 48 00:01:59,292 --> 00:02:01,792 but for me to win "Top Chef World All-Stars," 49 00:02:01,792 --> 00:02:04,083 it will take me to be fully concentrated. 50 00:02:04,083 --> 00:02:05,375 Ca va bien, y tú? 51 00:02:05,375 --> 00:02:07,584 Sara has a lot of good flavors. 52 00:02:07,584 --> 00:02:09,501 Gabri in the kitchen is really fast. 53 00:02:09,501 --> 00:02:11,626 Buddha is very technical, but hey, 54 00:02:11,626 --> 00:02:14,167 it's not a finale without Ali. [chuckles] 55 00:02:14,167 --> 00:02:18,709 ♪ 56 00:02:18,709 --> 00:02:19,792 [chuckles] 57 00:02:19,792 --> 00:02:21,417 Oh, my God. 58 00:02:21,417 --> 00:02:23,125 [in French] 59 00:02:23,125 --> 00:02:25,167 This is the dream of my life. 60 00:02:25,167 --> 00:02:26,959 Don't call me El Gato anymore. 61 00:02:26,959 --> 00:02:29,042 I'm Le Chat. [laughs] 62 00:02:29,042 --> 00:02:31,876 Oh, look at that. Ooh-la-la! 63 00:02:31,876 --> 00:02:33,417 I can tell where we're going. 64 00:02:33,417 --> 00:02:37,918 It's kind of huge and pointy, and it's in the sky. 65 00:02:37,918 --> 00:02:42,459 ♪ 66 00:02:42,459 --> 00:02:43,959 We're in Paris! 67 00:02:43,959 --> 00:02:45,959 ALL: Bonjour! 68 00:02:45,959 --> 00:02:47,250 [laughter] 69 00:02:47,250 --> 00:02:48,792 - Good morning, Chefs... - Good morning. 70 00:02:48,792 --> 00:02:49,834 ...and welcome to Paris! 71 00:02:49,834 --> 00:02:51,250 - Thank you. - Merci. 72 00:02:51,250 --> 00:02:53,959 Today we mark our 300th episode. 73 00:02:53,959 --> 00:02:55,542 ALL: Wow. 74 00:02:55,542 --> 00:02:59,501 I know you've all worked so hard to be here in the finals. 75 00:02:59,501 --> 00:03:01,918 You traveled from your hometowns around the world 76 00:03:01,918 --> 00:03:04,876 to London and now to Paris. 77 00:03:04,876 --> 00:03:06,542 ♪ 78 00:03:06,542 --> 00:03:09,792 For your final Quickfire Challenge, 79 00:03:09,792 --> 00:03:14,125 please welcome entrepreneur and Michelin-starred chef 80 00:03:14,125 --> 00:03:17,459 and owner of Frenchie, Greg Marchand. 81 00:03:17,459 --> 00:03:19,375 [applause] 82 00:03:19,375 --> 00:03:20,709 - Welcome. - Thank you. 83 00:03:20,709 --> 00:03:23,167 "Top Chef" is very popular here in France, 84 00:03:23,167 --> 00:03:25,792 so we are thrilled to welcome you here 85 00:03:25,792 --> 00:03:29,042 to our beautiful city for this great competition. 86 00:03:29,042 --> 00:03:30,292 - Thank you. - Merci. 87 00:03:30,292 --> 00:03:32,375 In just over a year's time, 88 00:03:32,375 --> 00:03:35,876 the worlds' greatest athletes will be coming together here 89 00:03:35,876 --> 00:03:40,250 in Paris for the 2024 Olympic and Paralympic Games, 90 00:03:40,250 --> 00:03:43,083 where they'll be competing in the ultimate tests 91 00:03:43,083 --> 00:03:45,083 of their endurance and skills. 92 00:03:45,083 --> 00:03:46,959 - Sound familiar? - [chuckles] 93 00:03:46,959 --> 00:03:49,042 Thanks to Delta Airlines, 94 00:03:49,042 --> 00:03:51,792 the official airline of Team USA, 95 00:03:51,792 --> 00:03:55,375 the four of you will be doing the same here in Paris 96 00:03:55,375 --> 00:03:59,959 over the next two weeks, and it all starts right now. 97 00:03:59,959 --> 00:04:05,167 ♪ 98 00:04:05,167 --> 00:04:07,501 For your last Quickfire of the season, 99 00:04:07,501 --> 00:04:11,042 you'll do the infamous Wall Challenge. 100 00:04:11,042 --> 00:04:13,542 ♪ 101 00:04:13,542 --> 00:04:15,584 Have any of you done it in your seasons? No? 102 00:04:15,584 --> 00:04:18,375 - No. - PADMA: Did you? 103 00:04:18,375 --> 00:04:20,042 No, but I've seen it happen many times on "Top Chef." 104 00:04:20,042 --> 00:04:21,125 Yes. 105 00:04:21,125 --> 00:04:22,125 I know this challenge. 106 00:04:22,125 --> 00:04:25,083 [overlapping chatter] 107 00:04:25,083 --> 00:04:26,334 Shirley! Shh. 108 00:04:26,334 --> 00:04:28,667 You don't know who's next to you. 109 00:04:28,667 --> 00:04:32,083 You don't know how experienced they are. It's just crazy. 110 00:04:32,083 --> 00:04:35,209 You'll be responsible for creating a dish 111 00:04:35,209 --> 00:04:39,125 using only a small pantry available at your stations. 112 00:04:39,125 --> 00:04:41,751 You will work on one side of the partition 113 00:04:41,751 --> 00:04:45,501 while a mystery guest works on the other side. 114 00:04:45,501 --> 00:04:46,709 Aw, jeez. 115 00:04:46,709 --> 00:04:51,918 You must coach your teammate to make the exact same dish 116 00:04:51,918 --> 00:04:54,709 without being able to see each other. 117 00:04:54,709 --> 00:04:57,292 Our friends at Delta have flown in 118 00:04:57,292 --> 00:04:59,834 some very special teammates for you today, 119 00:04:59,834 --> 00:05:03,542 but you won't know who they are until you're done cooking. 120 00:05:03,542 --> 00:05:04,250 [laughter] 121 00:05:04,250 --> 00:05:06,167 You will be judged on how close 122 00:05:06,167 --> 00:05:08,792 your dishes looks and tastes like. 123 00:05:08,792 --> 00:05:11,334 Okay, Chefs, please head to your stations 124 00:05:11,334 --> 00:05:12,959 and put on your blindfolds. 125 00:05:12,959 --> 00:05:16,542 ♪ 126 00:05:16,542 --> 00:05:18,626 - All right, you ready? - Whoo! 127 00:05:18,626 --> 00:05:40,626 ♪ 128 00:05:40,626 --> 00:05:42,959 Whoo! 129 00:05:42,959 --> 00:05:44,459 [gasps] 130 00:05:44,459 --> 00:05:47,626 All right, Chefs, remove your blindfolds, please. 131 00:05:47,626 --> 00:05:50,792 You will have 30 minutes to cook 132 00:05:50,792 --> 00:05:54,334 and instruct your teammates. 133 00:05:54,334 --> 00:05:57,292 Your time... starts... now! 134 00:05:57,292 --> 00:05:58,959 - Hi. How are you? - Hello. How are you? 135 00:05:58,959 --> 00:06:00,459 Can you hear me? 136 00:06:00,459 --> 00:06:02,000 Uh, a little bit. Can you speak a little louder? 137 00:06:02,000 --> 00:06:03,417 - Are you cooking before? - Sorta. 138 00:06:03,417 --> 00:06:06,167 Okay. Have you tried Mexican food? 139 00:06:06,167 --> 00:06:07,959 - Yes. - All right. Let's make a... 140 00:06:07,959 --> 00:06:10,501 - sort of Mexican dish. You agree? - Okay. 141 00:06:10,501 --> 00:06:12,709 Are you familiar with French food or Asian food? 142 00:06:12,709 --> 00:06:14,167 I'm novice at both. 143 00:06:14,167 --> 00:06:15,751 I thought it could possibly be a family member, 144 00:06:15,751 --> 00:06:18,334 but I don't recognize this voice at all. 145 00:06:18,334 --> 00:06:20,501 Whatever you can teach, I can cook. 146 00:06:20,501 --> 00:06:23,042 Doesn't sound that confident. Oh, okay, cool. 147 00:06:23,042 --> 00:06:24,375 What's your favorite thing to cook? 148 00:06:24,375 --> 00:06:26,584 - Chicken. - So let's do some chicken, okay? 149 00:06:26,584 --> 00:06:28,792 Tell me "yes" so I know that you heard me, okay? 150 00:06:28,792 --> 00:06:31,459 Yes? 151 00:06:31,459 --> 00:06:33,959 Have you ever done a soup before? 152 00:06:33,959 --> 00:06:35,292 - Yes. - Okay, perfect. 153 00:06:35,292 --> 00:06:36,959 We have potatoes, and we have leeks. 154 00:06:36,959 --> 00:06:38,417 I want you to grab the potatoes. 155 00:06:38,417 --> 00:06:39,584 Potatoes? 156 00:06:39,584 --> 00:06:41,125 I am thinking of something very simple, 157 00:06:41,125 --> 00:06:42,959 not that hard to follow. 158 00:06:42,959 --> 00:06:44,167 Cut it lengthwise. 159 00:06:44,167 --> 00:06:45,959 - Yep. - Awesome. Okay. 160 00:06:45,959 --> 00:06:47,876 Grab a small pan, please. 161 00:06:47,876 --> 00:06:50,000 - A small cup? - Yes. 162 00:06:50,000 --> 00:06:52,792 - Cup... - And then fill it with oil 163 00:06:52,792 --> 00:06:55,209 and put it in deep fry. 164 00:06:55,209 --> 00:06:58,250 [laughs] Wait, what? In the cup? 165 00:06:58,250 --> 00:06:59,584 - In a pan. - Okay. 166 00:06:59,584 --> 00:07:01,959 - Yes. - Wait, how much oil? 167 00:07:01,959 --> 00:07:04,334 I don't even know what my dish is going to look like. 168 00:07:04,334 --> 00:07:10,083 Then you're going to see a chile, a big one. 169 00:07:10,083 --> 00:07:11,542 Like a green chile? 170 00:07:11,542 --> 00:07:14,000 Exactly, that one. Put it in the pan with the oil. 171 00:07:14,000 --> 00:07:15,834 - Oh, okay. - Yeah. 172 00:07:15,834 --> 00:07:17,042 Your chili is in the oil? 173 00:07:17,042 --> 00:07:18,792 - Yes. - Cool. 174 00:07:18,792 --> 00:07:21,667 ♪ 175 00:07:21,667 --> 00:07:22,584 What we're making here 176 00:07:22,584 --> 00:07:25,000 is chicken with caramelized cauliflower 177 00:07:25,000 --> 00:07:26,501 and herb salad to go with it. 178 00:07:26,501 --> 00:07:27,584 Sounds good. 179 00:07:27,584 --> 00:07:29,584 I'm pretty familiar with trying to 180 00:07:29,584 --> 00:07:32,584 walk people through preparing my food. 181 00:07:32,584 --> 00:07:35,292 During COVID, I started teaching cooking classes. 182 00:07:35,292 --> 00:07:36,918 The money from that cooking class 183 00:07:36,918 --> 00:07:38,417 went straight to my employees. 184 00:07:38,417 --> 00:07:41,125 It was nice to keep everybody employed 185 00:07:41,125 --> 00:07:42,584 when we didn't have any money coming in. 186 00:07:42,584 --> 00:07:44,584 I can't wait to see who you are. 187 00:07:44,584 --> 00:07:46,459 [laughs] Me, too. 188 00:07:46,459 --> 00:07:49,792 Take the leek and cut it lengthwise, then slice it. 189 00:07:49,792 --> 00:07:52,167 Cut it in half and then slices? 190 00:07:52,167 --> 00:07:53,918 Yeah, slice it really thin. 191 00:07:53,918 --> 00:07:55,375 You're gonna get the leeks 192 00:07:55,375 --> 00:07:56,751 and then split the leeks in half. 193 00:07:56,751 --> 00:07:58,375 Okay, I don't know what the leeks are. 194 00:07:58,375 --> 00:08:01,000 It's got a green top. It's white on the bottom. 195 00:08:01,000 --> 00:08:02,918 Okay, it looks like a giant onion. 196 00:08:02,918 --> 00:08:04,626 - Yeah, yeah, yeah, exactly. - Yeah, yeah, yeah. Okay. 197 00:08:04,626 --> 00:08:06,959 - Okay, lovely. - I hope this is a leek. 198 00:08:06,959 --> 00:08:08,584 Cheese and rice. 199 00:08:08,584 --> 00:08:12,083 And then we're gonna get capers. It's in a jar. 200 00:08:12,083 --> 00:08:13,876 Yeah, it tastes like a salty pea. 201 00:08:13,876 --> 00:08:16,334 To be honest, I just want to jump over the bench, 202 00:08:16,334 --> 00:08:19,459 cook both of our dishes, and he can just watch me. 203 00:08:19,459 --> 00:08:20,584 [laughs] 204 00:08:20,584 --> 00:08:22,167 ♪ 205 00:08:22,167 --> 00:08:24,125 All right, blending it out! 206 00:08:24,125 --> 00:08:25,459 [whirring] 207 00:08:25,459 --> 00:08:26,709 I want you to take the measurement spoons. 208 00:08:26,709 --> 00:08:29,375 Use the biggest spoon to pour salt. 209 00:08:29,375 --> 00:08:32,584 For the seasoning, I went with measurement spoons 210 00:08:32,584 --> 00:08:35,417 because it's really important to have the same taste. 211 00:08:35,417 --> 00:08:37,083 I want you to use the 1-cup measurement 212 00:08:37,083 --> 00:08:38,751 and pour it inside the soup. 213 00:08:38,751 --> 00:08:41,250 - Okay, one cup inside. - You're doing great. 214 00:08:41,250 --> 00:08:42,959 I'm cooking with you. Don't worry. 215 00:08:42,959 --> 00:08:44,959 Let's gather some parsley on top. 216 00:08:44,959 --> 00:08:48,959 Parsley is pointy. 217 00:08:48,959 --> 00:08:50,209 That's right. If you--if you know 218 00:08:50,209 --> 00:08:51,918 you're not gonna have it, then that's fine. 219 00:08:51,918 --> 00:08:53,292 No, I got it. I got it. 220 00:08:53,292 --> 00:08:54,834 Grab the green chile. 221 00:08:54,834 --> 00:08:56,501 I just used the green one. 222 00:08:56,501 --> 00:08:58,918 - Oh. - I thought you said green. 223 00:08:58,918 --> 00:09:00,542 That isn't the chile. 224 00:09:00,542 --> 00:09:02,083 [laughs] Okay, so what do I do now? 225 00:09:02,083 --> 00:09:04,876 - Okay, okay. - I see a purple one. 226 00:09:04,876 --> 00:09:06,542 Whatever. It's okay. 227 00:09:06,542 --> 00:09:08,792 - Exactly, that one. - Oh. 228 00:09:08,792 --> 00:09:10,501 Also there's some coriander. 229 00:09:10,501 --> 00:09:12,959 - There's what? - Coriander? 230 00:09:12,959 --> 00:09:14,959 What's that? 231 00:09:14,959 --> 00:09:18,167 - Coriander! - [giggles] 232 00:09:18,167 --> 00:09:19,501 ♪ 233 00:09:19,501 --> 00:09:21,459 - You got the bacon? - Okay, yeah. 234 00:09:21,459 --> 00:09:23,959 - So we're gonna do 12 lardons. - Okay. 235 00:09:23,959 --> 00:09:25,167 I don't know what the lardons is. 236 00:09:25,167 --> 00:09:26,918 It should be like a pinky. 237 00:09:26,918 --> 00:09:28,167 - Oh, got you. Okay, cool. - Yeah. 238 00:09:28,167 --> 00:09:29,501 Yeah, yeah, yeah. Give me a second. 239 00:09:29,501 --> 00:09:31,834 My leeks might have burnt a little bit. 240 00:09:31,834 --> 00:09:33,000 Did they change in color? 241 00:09:33,000 --> 00:09:34,542 There is a little color to them, yes. 242 00:09:34,542 --> 00:09:35,834 It's okay. 243 00:09:35,834 --> 00:09:37,167 So let's flip the chicken over. 244 00:09:37,167 --> 00:09:39,167 Does it have a good color on it? 245 00:09:39,167 --> 00:09:42,167 - Yes, it has color. - [sizzling] 246 00:09:42,167 --> 00:09:44,167 We only have seven minutes left. 247 00:09:44,167 --> 00:09:46,918 In your cooler, you're gonna find butter 248 00:09:46,918 --> 00:09:49,459 and then put it in a big pan. 249 00:09:49,459 --> 00:09:52,042 Okay, okay, okay. Put it into what? Like, what? 250 00:09:52,042 --> 00:09:53,626 Then half all your baby corn. 251 00:09:53,626 --> 00:09:55,959 - Half what? - Half all your baby corn! 252 00:09:55,959 --> 00:09:58,209 Well... [laughs] I don't think we're on the same page. 253 00:09:58,209 --> 00:10:01,501 The baby corn! Then you're gonna half the sausage 254 00:10:01,501 --> 00:10:03,417 that you made, just half of it. 255 00:10:03,417 --> 00:10:05,375 - What half? - [sizzling] 256 00:10:05,375 --> 00:10:06,417 Okay. 257 00:10:06,417 --> 00:10:07,959 It burned! 258 00:10:07,959 --> 00:10:09,292 Doesn't smell good. 259 00:10:09,292 --> 00:10:10,834 - It doesn't? - No. 260 00:10:10,834 --> 00:10:12,209 [under breath] Shoot. 261 00:10:12,209 --> 00:10:13,751 Have you ever cooked in your life? 262 00:10:13,751 --> 00:10:15,375 [laughs] 263 00:10:15,375 --> 00:10:17,250 From the energy in this kitchen, I think we might be winning. 264 00:10:17,250 --> 00:10:19,167 - [laughs] - We're just gonna do 265 00:10:19,167 --> 00:10:21,501 some croutons that we're gonna cook in oil, okay? 266 00:10:21,501 --> 00:10:22,792 Okay, I'm cutting it up right now. 267 00:10:22,792 --> 00:10:24,584 Take the potatoes and leeks with no liquid. 268 00:10:24,584 --> 00:10:25,751 Okay. 269 00:10:25,751 --> 00:10:28,292 And put it inside the blender, and we need to blend it. 270 00:10:28,292 --> 00:10:29,792 - [whirring] - You got this, come on. 271 00:10:29,792 --> 00:10:33,083 Now take your chicken, cut it into three slices. 272 00:10:33,083 --> 00:10:34,959 - Okay. - Now put the chicken 273 00:10:34,959 --> 00:10:37,125 right next to the cauliflower straight up and down. 274 00:10:37,125 --> 00:10:40,083 And we got 30 seconds, so let's get this done. 275 00:10:40,083 --> 00:10:41,959 A couple of pinch at a time. 276 00:10:41,959 --> 00:10:44,083 It looks like a Christmas tree? 277 00:10:44,083 --> 00:10:46,584 - One. - I'm having a blast. 278 00:10:46,584 --> 00:10:48,083 [bleep], yeah! 279 00:10:48,083 --> 00:10:50,125 Three lardons, scatter the croutons. 280 00:10:50,125 --> 00:10:52,209 Try to put it one-third full. 281 00:10:52,209 --> 00:10:53,792 - Pour it now? - Yes, pour it now. 282 00:10:53,792 --> 00:10:55,584 - We don't have time. - Now put your herbs 283 00:10:55,584 --> 00:10:57,584 right in the middle, half on the chicken, 284 00:10:57,584 --> 00:10:58,626 half on the cauliflower. 285 00:10:58,626 --> 00:11:01,125 - What do I do now?! - Your sauce is in the plate? 286 00:11:01,125 --> 00:11:03,751 - Yes. - With the pine nuts? 287 00:11:03,751 --> 00:11:04,959 No! No pine nuts. 288 00:11:04,959 --> 00:11:07,125 Ugh, come on, come on. 289 00:11:07,125 --> 00:11:08,959 Just add whatever you want. 290 00:11:08,959 --> 00:11:11,501 [laughing] 291 00:11:11,501 --> 00:11:17,375 ♪ 292 00:11:17,375 --> 00:11:17,375 Time's up. Hands up. Utensils down. 293 00:11:17,375 --> 00:11:25,459 PADMA: Previously on "Top Chef World All Stars"... 294 00:11:25,459 --> 00:11:27,167 ♪ 295 00:11:27,167 --> 00:11:28,501 Okay, Gabriel, are you ready to find out 296 00:11:28,501 --> 00:11:30,501 - who your teammate is? - Yeah, definitely, yeah. 297 00:11:30,501 --> 00:11:31,834 Open the window. 298 00:11:31,834 --> 00:11:34,375 ♪ 299 00:11:34,375 --> 00:11:35,584 - Hi! [giggles] - Hello! 300 00:11:35,584 --> 00:11:40,751 Please meet Tokyo all-around gymnastics champion Suni Lee. 301 00:11:40,751 --> 00:11:43,125 - Nice to meet you. - Nice to meet you. 302 00:11:43,125 --> 00:11:44,501 Oh, my----ing God. 303 00:11:44,501 --> 00:11:47,626 This girl has been winning an Olympic gold medal, 304 00:11:47,626 --> 00:11:49,250 and I just scream at her. 305 00:11:49,250 --> 00:11:51,167 It was a little bit rough. 306 00:11:51,167 --> 00:11:53,584 I feel so embarrassed right now. 307 00:11:53,584 --> 00:11:57,792 - You were confusing me. - Oh, so sorry. 308 00:11:57,792 --> 00:12:00,167 - Buddha! - How's it going? 309 00:12:00,167 --> 00:12:02,542 Please welcome 3-time Paralympic medalist 310 00:12:02,542 --> 00:12:05,584 in track and field-- Hunter Woodhall. 311 00:12:05,584 --> 00:12:07,501 - Pleasure to meet you. - The pleasure's all mine. 312 00:12:07,501 --> 00:12:09,334 I hope this is what you envisioned. 313 00:12:09,334 --> 00:12:11,292 Oh, yeah, that's pretty much spot on. [laughs] 314 00:12:11,292 --> 00:12:12,959 It's getting a little rainy. 315 00:12:12,959 --> 00:12:15,167 Okay, Alex, please open your window. 316 00:12:15,167 --> 00:12:18,334 - Hello! - Hi! How are you? 317 00:12:18,334 --> 00:12:22,959 5-time Paralympic medalist in swimming--Malloy Weggemann. 318 00:12:22,959 --> 00:12:25,167 I'm very happy that we kind of worked together. 319 00:12:25,167 --> 00:12:28,042 - We worked together, yeah. - Yeah. 320 00:12:28,042 --> 00:12:29,751 - Hello! - Hi! 321 00:12:29,751 --> 00:12:32,876 Please meet 2-time Olympic gold medalist 322 00:12:32,876 --> 00:12:36,834 in track and field-- Sydney McLaughlin-Levrone. 323 00:12:36,834 --> 00:12:38,083 I know who this is. 324 00:12:38,083 --> 00:12:39,209 I went to University of Kentucky. 325 00:12:39,209 --> 00:12:40,792 - I know. - There we go. 326 00:12:40,792 --> 00:12:43,000 I know exactly who you are. I watched her in the Olympics. 327 00:12:43,000 --> 00:12:44,292 She broke a world record. 328 00:12:44,292 --> 00:12:47,167 - Go, Cats. - [laughs] Good job. 329 00:12:47,167 --> 00:12:49,459 Let's see how these dishes taste. 330 00:12:49,459 --> 00:12:52,375 Buddha and Hunter, please come up. 331 00:12:52,375 --> 00:12:53,876 Hunter, tell them what we got. 332 00:12:53,876 --> 00:12:57,334 Uh, so today we have prepared a cauliflower purée 333 00:12:57,334 --> 00:12:59,042 with bacon, croutons, 334 00:12:59,042 --> 00:13:00,959 and some other... greens. 335 00:13:00,959 --> 00:13:02,751 BUDDHA: Leek and capers. 336 00:13:02,751 --> 00:13:05,417 Well, they taste very similar, so... 337 00:13:05,417 --> 00:13:06,959 - That's a good sign. - Yeah. 338 00:13:06,959 --> 00:13:09,542 ♪ 339 00:13:09,542 --> 00:13:11,083 Plating's pretty good, I have to say. 340 00:13:11,083 --> 00:13:14,334 Today we prepared a roasted baby corn 341 00:13:14,334 --> 00:13:17,042 with pine nuts and poblano sauce. 342 00:13:17,042 --> 00:13:19,459 Why is Suni's sauce so much darker? 343 00:13:19,459 --> 00:13:23,000 I couldn't smell the warm butter that she got. 344 00:13:23,000 --> 00:13:24,250 The taste is similar, 345 00:13:24,250 --> 00:13:26,792 a bit more caramelized on Suni's side. 346 00:13:26,792 --> 00:13:29,375 Does this make you want to cook more or less? 347 00:13:29,375 --> 00:13:37,959 - I think less. - [laughter] 348 00:13:37,959 --> 00:13:39,876 - Almost the same. - Thank you. Almost. 349 00:13:39,876 --> 00:13:41,584 You know, us Minnesotans are a little more generous 350 00:13:41,584 --> 00:13:44,167 - in our serving sizes. - [laughter] 351 00:13:44,167 --> 00:13:45,876 We have prepared potato and leek soup 352 00:13:45,876 --> 00:13:47,459 with crème fraîche. 353 00:13:47,459 --> 00:13:48,959 We used measuring cups and spoons 354 00:13:48,959 --> 00:13:50,542 on oil, seasoning, and anything. 355 00:13:50,542 --> 00:13:53,501 PADMA: I think that was a very good decision. 356 00:13:53,501 --> 00:13:54,959 You did a really nice job walking me through that. 357 00:13:54,959 --> 00:13:56,542 - Likewise. - Yeah. 358 00:13:56,542 --> 00:13:57,834 I was very happy, like, working next to you, you know? 359 00:13:57,834 --> 00:14:00,667 The seasoning is-- is--is very similar. 360 00:14:00,667 --> 00:14:02,167 [whispers] Yes! [laughs] 361 00:14:02,167 --> 00:14:04,751 ♪ 362 00:14:04,751 --> 00:14:09,334 We made spiced chicken with sweet and sour cauliflower 363 00:14:09,334 --> 00:14:10,709 and herb salad. 364 00:14:10,709 --> 00:14:12,000 They look very similar. 365 00:14:12,000 --> 00:14:14,209 I like the cauliflower very much. 366 00:14:14,209 --> 00:14:16,000 - Thank you. - All right, thank you both. 367 00:14:16,000 --> 00:14:17,417 - Thank you. - [singsongy] Good job! 368 00:14:17,417 --> 00:14:19,792 Good job. 369 00:14:19,792 --> 00:14:23,125 I think you all worked as great teams, 370 00:14:23,125 --> 00:14:24,501 especially in this weather. 371 00:14:24,501 --> 00:14:26,250 ♪ 372 00:14:26,250 --> 00:14:29,334 All right, let's get the bad news out of the way first. 373 00:14:29,334 --> 00:14:33,626 Gabri and Suni unfortunately produced 374 00:14:33,626 --> 00:14:36,667 something that was a bit less interesting. 375 00:14:36,667 --> 00:14:39,959 I almost like the caramelized one better. 376 00:14:39,959 --> 00:14:42,167 [laughter] 377 00:14:42,167 --> 00:14:45,167 ♪ 378 00:14:45,167 --> 00:14:47,375 Sara and Sydney, 379 00:14:47,375 --> 00:14:50,000 I think the chicken let the dish down a little bit. 380 00:14:50,000 --> 00:14:52,000 It was a little dry, 381 00:14:52,000 --> 00:14:53,292 but well done on the cauliflower. 382 00:14:53,292 --> 00:14:55,709 - That was delicious. - Thank you. 383 00:14:55,709 --> 00:15:00,334 And of course, we had two teams that had then our favorites. 384 00:15:00,334 --> 00:15:03,375 The dish of Ali and Mallory really stand out. 385 00:15:03,375 --> 00:15:05,375 I couldn't really make the difference... 386 00:15:05,375 --> 00:15:07,375 - Oh, wow. - ...between both of the dishes. 387 00:15:07,375 --> 00:15:09,959 Both your seasoning was spot on. 388 00:15:09,959 --> 00:15:11,209 BOTH: Thank you. 389 00:15:11,209 --> 00:15:12,751 Of course, that leaves Buddha and Hunter. 390 00:15:12,751 --> 00:15:16,667 It was very courageous to instruct that many element. 391 00:15:16,667 --> 00:15:19,417 I love the creativity of your dish, the bacon, 392 00:15:19,417 --> 00:15:21,542 the sweetness in the velouté. 393 00:15:21,542 --> 00:15:22,792 - Thank you. - Thank you. 394 00:15:22,792 --> 00:15:25,167 The team who made an excellent connection 395 00:15:25,167 --> 00:15:26,792 and a great dish was... 396 00:15:26,792 --> 00:15:30,959 ♪ 397 00:15:30,959 --> 00:15:32,292 Ali and Mallory. 398 00:15:32,292 --> 00:15:34,834 - Yes! - [applause] 399 00:15:34,834 --> 00:15:36,709 - Great job. - Amazing. 400 00:15:36,709 --> 00:15:38,792 Congratulations, Ali. 401 00:15:38,792 --> 00:15:41,542 You've just won a Delta gift card... 402 00:15:41,542 --> 00:15:44,292 - Oh. - ...valued at $10,000 403 00:15:44,292 --> 00:15:47,125 for a trip anywhere Delta flies worldwide. 404 00:15:47,125 --> 00:15:48,834 Thank you. 405 00:15:48,834 --> 00:15:50,959 I am proud of myself because it was not only about cooking. 406 00:15:50,959 --> 00:15:53,751 It was about trust and communication. 407 00:15:53,751 --> 00:15:55,167 That's awesome. Congrats. 408 00:15:55,167 --> 00:15:57,125 Now it's her time to teach me 409 00:15:57,125 --> 00:15:59,792 how to swim like a champion. [laughs] 410 00:15:59,792 --> 00:16:03,334 I want to thank all of our Olympic and Paralympic athletes. 411 00:16:03,334 --> 00:16:05,459 - Good job. Thank you so much. - Oh, it was so good. 412 00:16:05,459 --> 00:16:07,125 Good luck in everything you do. 413 00:16:07,125 --> 00:16:08,334 - It was a great time, bro. - Good luck. 414 00:16:08,334 --> 00:16:09,709 - Yeah, good luck to you. - Good luck. 415 00:16:09,709 --> 00:16:10,792 Thank you, thank you. 416 00:16:10,792 --> 00:16:12,000 You're moving to the finals. 417 00:16:12,000 --> 00:16:13,709 [laughter] 418 00:16:13,709 --> 00:16:16,709 Chefs, I know you want to reach for the stars, 419 00:16:16,709 --> 00:16:20,042 but greatness often grows from the humblest of beginnings. 420 00:16:20,042 --> 00:16:26,584 ♪ 421 00:16:26,584 --> 00:16:29,167 French cuisine is known for simple ingredients 422 00:16:29,167 --> 00:16:30,709 that are artfully prepared. 423 00:16:30,709 --> 00:16:34,417 We want you to create a Michelin star-worthy dish 424 00:16:34,417 --> 00:16:37,959 utilizing one humble ingredient in particular. 425 00:16:37,959 --> 00:16:42,834 Is anyone familiar with le champignon de Paris? 426 00:16:42,834 --> 00:16:44,000 Oui, monsieur. 427 00:16:44,000 --> 00:16:45,542 - Oui. - Oui, Chef 428 00:16:45,542 --> 00:16:47,250 - Mushroom. - Champignon. 429 00:16:47,250 --> 00:16:50,167 You may also know it as the simple button mushroom, 430 00:16:50,167 --> 00:16:53,042 but the cultivation of this mushroom 431 00:16:53,042 --> 00:16:55,918 dates back to the 1700s 432 00:16:55,918 --> 00:16:59,209 when they were found growing on horse manure 433 00:16:59,209 --> 00:17:01,501 in the Paris catacombs. 434 00:17:01,501 --> 00:17:03,292 [chuckles] 435 00:17:03,292 --> 00:17:06,542 Before you go shopping, you'll all take a field trip 436 00:17:06,542 --> 00:17:09,125 to Champignonnière des Carrières, 437 00:17:09,125 --> 00:17:10,709 where you'll meet with Angel. 438 00:17:10,709 --> 00:17:13,334 His family has been cultivating these mushrooms 439 00:17:13,334 --> 00:17:14,959 for three generations. 440 00:17:14,959 --> 00:17:16,375 Pretty cool. 441 00:17:16,375 --> 00:17:18,375 You'll then head to Galeries Lafayette, 442 00:17:18,375 --> 00:17:20,667 where you'll have 400 euros 443 00:17:20,667 --> 00:17:22,876 to shop for the rest of your ingredients. 444 00:17:22,876 --> 00:17:24,834 Galeries Lafayette. 445 00:17:24,834 --> 00:17:28,375 Your contactless Mastercard will allow you to simply tap and go 446 00:17:28,375 --> 00:17:30,209 for a faster checkout. 447 00:17:30,209 --> 00:17:32,250 Tomorrow, you'll have three hours 448 00:17:32,250 --> 00:17:36,167 to prep and cook your Michelin-star worthy dishes 449 00:17:36,167 --> 00:17:39,167 - on a boat. - [laughs] Okay. 450 00:17:39,167 --> 00:17:41,501 But not just any boat. Oh, no. 451 00:17:41,501 --> 00:17:44,375 This boat is Ducasse sur Seine, 452 00:17:44,375 --> 00:17:48,667 owned by 21-Michelin-starred chef Alain Ducasse. 453 00:17:48,667 --> 00:17:53,000 [exhales deeply] 454 00:17:53,000 --> 00:17:56,209 Alain Ducasse has impact my life, my style of cooking. 455 00:17:56,209 --> 00:17:57,959 Unfortunately, chef Alain Ducasse 456 00:17:57,959 --> 00:18:01,083 won't be able to be there, but he sends his best. 457 00:18:01,083 --> 00:18:03,250 In addition to Gregory and the judges, 458 00:18:03,250 --> 00:18:05,334 you will be serving your dishes 459 00:18:05,334 --> 00:18:08,959 to an esteemed panel of Michelin-star chefs. 460 00:18:08,959 --> 00:18:10,501 No pressure at all. 461 00:18:10,501 --> 00:18:12,709 There's only one challenge 462 00:18:12,709 --> 00:18:17,792 between you and the finale of "Top Chef: World All-Stars." 463 00:18:17,792 --> 00:18:20,250 - Whoo! - Yes. Oui. 464 00:18:20,250 --> 00:18:22,459 All right, I think it's time you guys get out of here. 465 00:18:22,459 --> 00:18:24,501 Good luck. I'm rooting for you all. 466 00:18:24,501 --> 00:18:25,876 - SARA: Thank you. - I can't wait. 467 00:18:25,876 --> 00:18:28,167 - Thank you. - Thank you. 468 00:18:28,167 --> 00:18:30,667 ♪ 469 00:18:30,667 --> 00:18:31,709 [dog barks] 470 00:18:31,709 --> 00:18:34,584 ♪ 471 00:18:34,584 --> 00:18:36,918 Where do you think you'll go with your $10,000? 472 00:18:36,918 --> 00:18:40,000 Hmm, not sure. Maybe I'll come visit you in Kentucky. 473 00:18:40,000 --> 00:18:41,542 - I like it. - [laughs] 474 00:18:41,542 --> 00:18:42,918 ♪ 475 00:18:42,918 --> 00:18:44,709 Have you ever been to a mushroom farm before? 476 00:18:44,709 --> 00:18:48,501 No, never... 477 00:18:48,501 --> 00:18:50,667 I pretty much love mushrooms. 478 00:18:50,667 --> 00:18:56,417 ♪ 479 00:18:56,417 --> 00:19:01,042 Oh, yeah. Champignons. 480 00:19:01,042 --> 00:19:02,584 This is cool. 481 00:19:02,584 --> 00:19:06,792 - Where are we going? - I have no idea. 482 00:19:06,792 --> 00:19:09,584 It's like the beginning of a horror movie. 483 00:19:09,584 --> 00:19:10,334 Yeah, yeah. 484 00:19:10,334 --> 00:19:13,209 SARA: I think that--This way? 485 00:19:13,209 --> 00:19:15,125 - Where are we? - This way, Sara. 486 00:19:15,125 --> 00:19:15,125 SARA: Okay, okay. 487 00:19:15,125 --> 00:19:24,959 ♪ 488 00:19:24,959 --> 00:19:27,209 - This way, Sara. - Okay, okay. 489 00:19:27,209 --> 00:19:29,375 Does anyone remember how we got in here? 490 00:19:29,375 --> 00:19:30,959 Oh, my. Don't forget me! 491 00:19:30,959 --> 00:19:35,167 ♪ 492 00:19:35,167 --> 00:19:36,501 Okay. 493 00:19:36,501 --> 00:19:37,834 Wow. 494 00:19:37,834 --> 00:19:40,584 We're entering this big, dark cave, 495 00:19:40,584 --> 00:19:43,250 and right away you can smell the mushroom. 496 00:19:43,250 --> 00:19:46,083 ♪ 497 00:19:46,083 --> 00:19:49,459 - Oh, my God. - Wow. 498 00:19:49,459 --> 00:19:51,792 Wow. 499 00:19:51,792 --> 00:19:53,584 Mushrooms. 500 00:19:53,584 --> 00:19:55,083 Look at these big boys down here. 501 00:19:55,083 --> 00:19:57,167 That is so cool, man. 502 00:19:57,167 --> 00:20:00,459 [speaking French] 503 00:20:00,459 --> 00:20:03,083 This family is working since three generation 504 00:20:03,083 --> 00:20:04,959 in this career here. 505 00:20:04,959 --> 00:20:07,792 I'm Etienne. I'm a family friend helping translate. 506 00:20:07,792 --> 00:20:14,584 [in French] 507 00:20:14,584 --> 00:20:18,542 And how big is the production in here? 508 00:20:18,542 --> 00:20:19,334 Wow. 509 00:20:19,334 --> 00:20:20,501 And he's the only one working here. 510 00:20:20,501 --> 00:20:21,792 - Oh, really? - Whoa. 511 00:20:21,792 --> 00:20:25,375 So to grow the Paris mushroom, you need the horse's creation, 512 00:20:25,375 --> 00:20:27,292 and then you mix it with the soil 513 00:20:27,292 --> 00:20:36,292 and you wait for it to ferment it. 514 00:20:36,292 --> 00:20:38,083 Is there a proper way to... 515 00:20:38,083 --> 00:20:40,209 - Take it out? - ...to take it? 516 00:20:40,209 --> 00:20:41,959 Okay. I'll take that. 517 00:20:41,959 --> 00:20:43,667 Merci. [speaks French] 518 00:20:43,667 --> 00:20:46,167 - Smell it. - They're so pretty. 519 00:20:46,167 --> 00:20:48,959 Harvest your ingredients is the most humble thing 520 00:20:48,959 --> 00:20:50,167 that you can do as a chef. 521 00:20:50,167 --> 00:20:52,584 You are picking them from the source. 522 00:20:52,584 --> 00:20:56,959 You can still smell the freshness and the horsesh--. 523 00:20:56,959 --> 00:20:58,209 [laughs] 524 00:20:58,209 --> 00:21:00,125 What's your favorite way to prepare these? 525 00:21:00,125 --> 00:21:03,584 His favorite way is just to pick it and eat it directly. 526 00:21:03,584 --> 00:21:04,417 Ah. 527 00:21:04,417 --> 00:21:05,959 It feels like you're in a candy store. 528 00:21:05,959 --> 00:21:07,417 Oh. 529 00:21:07,417 --> 00:21:10,542 My idea for this dish is having a mushroom steak 530 00:21:10,542 --> 00:21:12,792 that looks like a meat to elevate it to another level. 531 00:21:12,792 --> 00:21:20,375 [speaks French] 532 00:21:20,375 --> 00:21:22,709 - Wow. - SARA: It's perfect. 533 00:21:22,709 --> 00:21:24,000 Merci beaucoup. 534 00:21:24,000 --> 00:21:25,417 Bye-bye, guys. 535 00:21:25,417 --> 00:21:27,959 - Au revoir. - Au revoir. 536 00:21:27,959 --> 00:21:31,334 - We have to find our way out. - It's this way. [laughs] 537 00:21:31,334 --> 00:21:35,584 BUDDHA: First time these mushrooms getting sunlight. 538 00:21:35,584 --> 00:21:44,501 ♪ 539 00:21:44,501 --> 00:21:48,876 SARA: Don't run. Don't run. 540 00:21:48,876 --> 00:21:52,083 [fantastical music playing] 541 00:21:52,083 --> 00:21:54,375 Ooh-la-la, monsieur. 542 00:21:54,375 --> 00:21:56,209 Trying to find things. 543 00:21:56,209 --> 00:21:57,792 Ali, what are you thinking about making? 544 00:21:57,792 --> 00:22:00,792 I'm making... 545 00:22:00,792 --> 00:22:03,918 The table is going to be stacked with Michelin-star chefs, 546 00:22:03,918 --> 00:22:05,209 and that's a big responsibility. 547 00:22:05,209 --> 00:22:06,584 So for elevating this ingredient, 548 00:22:06,584 --> 00:22:08,501 I'm thinking of doing different textures 549 00:22:08,501 --> 00:22:09,834 and techniques for the mushroom. 550 00:22:09,834 --> 00:22:12,959 Panko breadcrumbs. 551 00:22:12,959 --> 00:22:15,709 I'm looking for panko for my mushroom croquette. 552 00:22:15,709 --> 00:22:18,792 - Panko breadcrumbs. - Panko breadcrumbs. What is it? 553 00:22:18,792 --> 00:22:20,876 But it is a bit hard to navigate the store 554 00:22:20,876 --> 00:22:22,292 because everything is in French. 555 00:22:22,292 --> 00:22:24,626 - Where can I find panko? - I don't know. 556 00:22:24,626 --> 00:22:27,375 - Flour? - I mean, I--I don't know. 557 00:22:27,375 --> 00:22:29,751 Everybody kind of looks like a deer in the headlights. 558 00:22:29,751 --> 00:22:30,918 [screeching] 559 00:22:30,918 --> 00:22:33,918 Bonjour. 560 00:22:33,918 --> 00:22:37,209 My French is pretty good. 561 00:22:37,209 --> 00:22:41,459 No, my French is sh--. 562 00:22:41,459 --> 00:22:42,959 - Bonjour. - Bonjour. 563 00:22:42,959 --> 00:22:44,918 [in French] 564 00:22:44,918 --> 00:22:49,751 I never been to Paris, but I took some French lessons. 565 00:22:49,751 --> 00:22:50,959 [laughs] 566 00:22:50,959 --> 00:22:55,000 So, I got this. 567 00:22:55,000 --> 00:22:56,167 [clicks teeth] 568 00:22:56,167 --> 00:22:58,083 ♪ 569 00:22:58,083 --> 00:23:00,959 [speaking French] 570 00:23:00,959 --> 00:23:03,501 I'm thinking of making champignons de Paris en croute. 571 00:23:03,501 --> 00:23:05,542 Literally mushrooms on toast. 572 00:23:05,542 --> 00:23:07,584 When I was a teenager, that was one of the things 573 00:23:07,584 --> 00:23:09,417 that I'd cook myself the most. 574 00:23:09,417 --> 00:23:11,792 La crème. Voilà. 575 00:23:11,792 --> 00:23:14,959 But there's not a dish worthy to be on Alain Ducasse's boat. 576 00:23:14,959 --> 00:23:17,250 Gonna get some chèvre. 577 00:23:17,250 --> 00:23:19,125 So I'm gonna French it up. 578 00:23:19,125 --> 00:23:21,083 - Five minutes. - Okay. 579 00:23:21,083 --> 00:23:22,375 Thank you very much. 580 00:23:22,375 --> 00:23:26,167 - You found it? - Panko. 581 00:23:26,167 --> 00:23:29,042 ♪ 582 00:23:29,042 --> 00:23:31,125 - [beeps and chimes] - Thank you. 583 00:23:31,125 --> 00:23:40,959 ♪ 584 00:23:40,959 --> 00:23:42,042 Here we are. 585 00:23:42,042 --> 00:23:44,042 Oh, wow. 586 00:23:44,042 --> 00:23:47,042 - Ooh! - Oh, wow. 587 00:23:47,042 --> 00:23:48,792 - Look at this. - Wow. 588 00:23:48,792 --> 00:23:50,876 - This is the honeymoon suite. - Ooh-la-la, monsieur. 589 00:23:50,876 --> 00:23:53,626 - Look at this suite. - Look. The Eiffel Tower. 590 00:23:53,626 --> 00:23:55,667 Feels good being on the top, baby. 591 00:23:55,667 --> 00:23:57,292 Nice. 592 00:23:57,292 --> 00:23:59,667 This is sick. 593 00:23:59,667 --> 00:24:00,751 [cellphone chimes] 594 00:24:00,751 --> 00:24:01,459 [in Spanish] 595 00:24:01,459 --> 00:24:10,250 - [speaks Spanish] - [laughs] 596 00:24:10,250 --> 00:24:12,959 There's no words that can describe 597 00:24:12,959 --> 00:24:14,792 the feeling that I got. 598 00:24:14,792 --> 00:24:16,375 I'm in Paris, 599 00:24:16,375 --> 00:24:19,626 but, you know, I don't forget where I came from. 600 00:24:19,626 --> 00:24:24,292 Being this little weird kid in a really violent neighborhood, 601 00:24:24,292 --> 00:24:39,000 I feel like, uh, I didn't belong. 602 00:24:39,000 --> 00:24:41,626 [voice breaking] I want to give my life to the kitchen 603 00:24:41,626 --> 00:24:42,918 because the kitchen saved my life. 604 00:24:42,918 --> 00:24:47,375 When I start working at the best restaurant in México, 605 00:24:47,375 --> 00:24:49,375 I can move out from my neighborhood, 606 00:24:49,375 --> 00:24:51,167 and that's how I started, 607 00:24:51,167 --> 00:24:53,959 and look at me now. 608 00:24:53,959 --> 00:25:03,626 The underdog is--is in Paris. 609 00:25:03,626 --> 00:25:15,751 ♪ 610 00:25:15,751 --> 00:25:18,292 BUDDHA: Hey, Mom. 611 00:25:18,292 --> 00:25:21,375 Yeah, Mom. Look. 612 00:25:21,375 --> 00:25:22,792 There's the Eiffel Tower. 613 00:25:22,792 --> 00:25:24,959 This experience in Paris has already been incredible, 614 00:25:24,959 --> 00:25:29,042 but at the same time, I'm not here to have a vacation. 615 00:25:29,042 --> 00:25:30,626 I'm here to compete, 616 00:25:30,626 --> 00:25:39,792 And I'm ready to take World All-Stars. 617 00:25:39,792 --> 00:25:42,292 I've won more challenges than I did last year. 618 00:25:42,292 --> 00:25:44,792 - Good. [laughs] - [laughs] 619 00:25:44,792 --> 00:25:48,334 My mom and my brother--they're my biggest support group, 620 00:25:48,334 --> 00:25:49,542 and that's what keeps me going 621 00:25:49,542 --> 00:26:01,501 and makes me want to do even better. 622 00:26:01,501 --> 00:26:06,667 BUDDHA: Ready for your last elimination cook? 623 00:26:06,667 --> 00:26:10,584 You know, it would suck to come this far and not make it. 624 00:26:10,584 --> 00:26:12,959 I don't want to even think of that. 625 00:26:12,959 --> 00:26:14,667 How do you say, "Oh, my God"? 626 00:26:14,667 --> 00:26:16,667 - Oh, mon dieu. - Oh, mon dieu. 627 00:26:16,667 --> 00:26:20,334 - The Eiffel Tower right there. - This is gorgeous. 628 00:26:20,334 --> 00:26:24,918 Wow. Look at that. Right by the Eiffel Tower. 629 00:26:24,918 --> 00:26:27,709 ♪ 630 00:26:27,709 --> 00:26:30,626 SARA: This is an amazing moment, something that you dream about. 631 00:26:30,626 --> 00:26:32,918 I mean, Alain Ducasse is someone that years ago, 632 00:26:32,918 --> 00:26:37,626 I would look at books of his and think this food is so cool, 633 00:26:37,626 --> 00:26:41,626 and here I am cooking in one of his restaurants. 634 00:26:41,626 --> 00:26:48,167 ♪ 635 00:26:48,167 --> 00:26:50,292 You guys feel that move? 636 00:26:50,292 --> 00:26:52,584 We're cooking on the cruise of Alain Ducasse. 637 00:26:52,584 --> 00:26:54,542 - That's an honor, no? - Amazing, right? 638 00:26:54,542 --> 00:26:56,125 The most challenging part of this 639 00:26:56,125 --> 00:26:59,626 is create a dish that's worthy to be on Alain Ducasse's boat. 640 00:26:59,626 --> 00:27:01,959 Mushrooms, bit of butter, thyme, and garlic. 641 00:27:01,959 --> 00:27:04,626 Great dish already, but you need to do it a lot more. 642 00:27:04,626 --> 00:27:05,959 Buddha, are you using any proteins? 643 00:27:05,959 --> 00:27:08,000 Yeah, I'm using a little bit of chicken. 644 00:27:08,000 --> 00:27:10,876 I'm doing a dish called champignons de Paris en croute, 645 00:27:10,876 --> 00:27:11,959 almost like a Wellington. 646 00:27:11,959 --> 00:27:13,876 So, I'm gonna put this bacon, 647 00:27:13,876 --> 00:27:16,959 mushroom, and leek loose in the middle. 648 00:27:16,959 --> 00:27:18,667 And then around that, 649 00:27:18,667 --> 00:27:20,375 it's gonna surround a duck tail like a terrine. 650 00:27:20,375 --> 00:27:23,167 We're in France, so I'm going to bring the French. 651 00:27:23,167 --> 00:27:25,501 ♪ 652 00:27:25,501 --> 00:27:27,417 I can't believe we're actually cooking 653 00:27:27,417 --> 00:27:29,417 with the mushrooms that we picked. 654 00:27:29,417 --> 00:27:31,459 First things first, I need to create 655 00:27:31,459 --> 00:27:35,000 a very nice mushroom broth, also with chicken. 656 00:27:35,000 --> 00:27:38,250 How beautiful is this? I'm this close to the finale, 657 00:27:38,250 --> 00:27:41,167 and so I want to represent my past 658 00:27:41,167 --> 00:27:43,417 and also my future in one plate. 659 00:27:43,417 --> 00:27:45,501 I grew up on a chicken store. 660 00:27:45,501 --> 00:27:48,417 I start working with my dad at the age of 8. 661 00:27:48,417 --> 00:27:50,167 I'm a chicken person. 662 00:27:50,167 --> 00:27:52,250 I'm going to roast some chicken 663 00:27:52,250 --> 00:27:54,209 to make stronger flavor in the broth. 664 00:27:54,209 --> 00:27:55,626 Well, my dish is going to be 665 00:27:55,626 --> 00:27:58,584 a nice champignons de Paris purée. 666 00:27:58,584 --> 00:28:01,083 I'm going to add some Mexican touches in it. 667 00:28:01,083 --> 00:28:04,667 You know, this morita pepper, because, of course. [laughs] 668 00:28:04,667 --> 00:28:07,459 I get inspired by all of this beautiful mushroom 669 00:28:07,459 --> 00:28:09,083 that we picked yesterday. 670 00:28:09,083 --> 00:28:13,292 ♪ 671 00:28:13,292 --> 00:28:16,292 I'm just doing my mushrooms duxelles 672 00:28:16,292 --> 00:28:17,459 because I need to make for the purée 673 00:28:17,459 --> 00:28:19,417 and also for the croquettes. 674 00:28:19,417 --> 00:28:23,459 You don't need a nice, beautiful piece of meat with it. 675 00:28:23,459 --> 00:28:25,042 ...as the star of the dish. 676 00:28:25,042 --> 00:28:27,792 Champignons de Paris is humble, but it's very versatile. 677 00:28:27,792 --> 00:28:29,584 So, I'm going to be doing mushroom steak, 678 00:28:29,584 --> 00:28:32,375 mushroom jus, pickled mushroom, fresh mushrooms, 679 00:28:32,375 --> 00:28:34,501 and a croquette of, uh, mushrooms. 680 00:28:34,501 --> 00:28:36,501 Sara, how are you doing? 681 00:28:36,501 --> 00:28:37,959 I'm essentially making mushroom soup, 682 00:28:37,959 --> 00:28:39,542 so I have to make sure 683 00:28:39,542 --> 00:28:41,959 that I show some technique while doing that. 684 00:28:41,959 --> 00:28:44,792 I look around, and I see Gabri, 685 00:28:44,792 --> 00:28:46,626 and he's, like, running and hustling, 686 00:28:46,626 --> 00:28:49,792 and Buddha is building this whole intricate dish. 687 00:28:49,792 --> 00:28:53,542 And I am making mushroom soup with a couple garnishes. 688 00:28:53,542 --> 00:28:55,751 So, I always question if I'm doing enough. 689 00:28:55,751 --> 00:29:02,167 So, mushrooms with a little bit of beef leg marmalade and pears. 690 00:29:02,167 --> 00:29:05,375 I didn't even buy spices to cook with. 691 00:29:05,375 --> 00:29:07,584 Didn't buy a single spice. 692 00:29:07,584 --> 00:29:09,209 How are looking, Gabri? 693 00:29:09,209 --> 00:29:13,834 I'm working on my cured egg yolks. 694 00:29:13,834 --> 00:29:16,083 [in Spanish] 695 00:29:16,083 --> 00:29:17,751 ...so I need to focus. 696 00:29:17,751 --> 00:29:19,792 - Buddha, 45 minutes. - Yes. 697 00:29:19,792 --> 00:29:21,959 Champignons de Paris. Beautiful mushroom. 698 00:29:21,959 --> 00:29:23,375 Lots of versatility to it. 699 00:29:23,375 --> 00:29:25,000 I'm making leaves out of mushroom. 700 00:29:25,000 --> 00:29:26,250 Mushroom biscuits. 701 00:29:26,250 --> 00:29:27,709 That's going to be mushroom purée 702 00:29:27,709 --> 00:29:29,792 and just a touch of sugar so I can bend them. 703 00:29:29,792 --> 00:29:31,667 I'm starting to put together my en croute. 704 00:29:31,667 --> 00:29:33,959 I think I'm doing mushrooms seven plus ways. 705 00:29:33,959 --> 00:29:36,334 Put some stars and blossoms for the stars. 706 00:29:36,334 --> 00:29:38,334 Coming through. Back. 707 00:29:38,334 --> 00:29:40,918 - Hey, Chefs. - Hello, Chef. 708 00:29:40,918 --> 00:29:42,250 - Hey, Chefs. - Ah! 709 00:29:42,250 --> 00:29:43,959 You met Gregory yesterday, right? 710 00:29:43,959 --> 00:29:45,167 - Hi, Chef. - Hey, Chef. 711 00:29:45,167 --> 00:29:47,042 - Can see a lot of mushroom here. - Yeah. 712 00:29:47,042 --> 00:29:48,959 - Great. - Yeah, a lot, Chef. 713 00:29:48,959 --> 00:29:51,501 [music warps down] 714 00:29:51,501 --> 00:29:53,626 The kitchen you're working, and this guy wants to make sure 715 00:29:53,626 --> 00:29:55,125 you keep it nice and clean, okay? 716 00:29:55,125 --> 00:29:57,042 - [gasps] - Yes, Chef. 717 00:29:57,042 --> 00:29:59,959 Let me introduce to you, uh, Chef Alain Ducasse. 718 00:29:59,959 --> 00:30:01,542 - Oh! - [laughter] 719 00:30:01,542 --> 00:30:04,667 - Chef. Wow. - Good morning. 720 00:30:04,667 --> 00:30:08,459 Oh, my God. It's Alain Ducasse. I mean... [laughs] 721 00:30:08,459 --> 00:30:10,334 - Such an honor. - [laughs] 722 00:30:10,334 --> 00:30:11,751 Good morning. 723 00:30:11,751 --> 00:30:14,375 Oh, my... I thought you were joking. 724 00:30:14,375 --> 00:30:15,918 No, I wasn't joking. When do I joke? I don't joke. 725 00:30:15,918 --> 00:30:18,417 There's the camera. It's Alain Ducasse. 726 00:30:18,417 --> 00:30:20,000 - Welcome, everybody. - [laughter] 727 00:30:20,000 --> 00:30:22,709 I don't think I've ever been this starstruck in my life. 728 00:30:22,709 --> 00:30:24,959 - I'm shaking. - Welcome in Paris. 729 00:30:24,959 --> 00:30:27,083 - It's an honor. It's an honor. - Welcome in--on my boat. 730 00:30:27,083 --> 00:30:30,584 - Yes. Thank you. - Hello. How are you? 731 00:30:30,584 --> 00:30:33,751 So, Gabri, what are you making? 732 00:30:33,751 --> 00:30:35,792 And around all the nests, 733 00:30:35,792 --> 00:30:38,083 it's going to be all the textures of the mushrooms. 734 00:30:38,083 --> 00:30:39,167 You have a timing? 735 00:30:39,167 --> 00:30:41,417 - Yes, Chef. Yes, over here. - Move, move, move, move. 736 00:30:41,417 --> 00:30:44,667 - Yes, yes. Yes, Chef. - Okay, good luck. 737 00:30:44,667 --> 00:30:46,417 [laughs] 738 00:30:46,417 --> 00:30:48,417 Sara, what are you making? 739 00:30:48,417 --> 00:30:52,125 I'm going to do, um, roasted mushroom soup. 740 00:30:52,125 --> 00:30:53,292 Yeah. Oh, no. 741 00:30:53,292 --> 00:30:57,042 [Tom laughs] 742 00:30:57,042 --> 00:30:58,792 - Oh, good. - Okay. 743 00:30:58,792 --> 00:31:01,125 - [laughter] - That's good. That's good. 744 00:31:01,125 --> 00:31:02,751 I want to shave raw all over the top. 745 00:31:02,751 --> 00:31:04,584 - Good. - Should I peel them all, Chef? 746 00:31:04,584 --> 00:31:06,417 - Yeah. - Okay. Noted. 747 00:31:06,417 --> 00:31:08,792 TOM: Ali, what are you making? 748 00:31:08,792 --> 00:31:10,626 I'm going to be having a mushroom steak. 749 00:31:10,626 --> 00:31:12,375 - Whoa. - It's going to be pan-seared. 750 00:31:12,375 --> 00:31:13,959 Then it's going to be glazed with the jus. 751 00:31:13,959 --> 00:31:15,959 - DUCASSE: Beautiful, huh? - Beautiful mushrooms. 752 00:31:15,959 --> 00:31:17,501 Do you like them? 753 00:31:17,501 --> 00:31:19,292 Are you going to use the sumac as well? 754 00:31:19,292 --> 00:31:20,751 The sumac is going to go on the glaze, 755 00:31:20,751 --> 00:31:23,375 and I have croquettes and shaved raw mushrooms. 756 00:31:23,375 --> 00:31:25,792 - Okay, merci. - It's an honor meeting you. 757 00:31:25,792 --> 00:31:28,083 Have a good time in Paris. Good luck. 758 00:31:28,083 --> 00:31:30,501 It's like a Wellington almost. 759 00:31:30,501 --> 00:31:32,417 Yeah. Yeah, it's just mushroom. Mushroom Wellington. 760 00:31:32,417 --> 00:31:33,501 Yeah. Mushroom Wellington. 761 00:31:33,501 --> 00:31:36,250 A little bit of mousse, chicken boudin, duxelles. 762 00:31:36,250 --> 00:31:37,584 - And sauce? - And sauce--the jus. 763 00:31:37,584 --> 00:31:38,876 Amazing. 764 00:31:38,876 --> 00:31:40,501 [in French] 765 00:31:40,501 --> 00:31:42,250 Okay. 766 00:31:42,250 --> 00:31:44,250 - Nice. - Champignon. 767 00:31:44,250 --> 00:31:46,167 - Beautiful and good. - Merci, Chef. 768 00:31:46,167 --> 00:31:47,792 - Looks good. - Good luck. 769 00:31:47,792 --> 00:31:49,584 Chefs, just so you know, 770 00:31:49,584 --> 00:31:51,584 Chef Ducasse will not be dining with us, 771 00:31:51,584 --> 00:31:53,167 but he wanted to come by and make sure you're okay. 772 00:31:53,167 --> 00:31:54,334 - Goodbye. - Bye-bye. 773 00:31:54,334 --> 00:31:56,042 - Bye, Chef. - Good luck, guys. 774 00:31:56,042 --> 00:31:58,792 SARA: Well, that was insanity. 775 00:31:58,792 --> 00:32:00,459 BUDDHA: It was incredible. Highlight of my life. 776 00:32:00,459 --> 00:32:02,125 Looks like they're doing some pretty good things. 777 00:32:02,125 --> 00:32:04,459 So Chef Buddha--he's doing the champignons en croute. 778 00:32:04,459 --> 00:32:07,083 Yeah. I like this idea because they are in Paris, ah? 779 00:32:07,083 --> 00:32:08,459 - TOM: Yeah, yeah. - DUCASSE: Yeah. 780 00:32:08,459 --> 00:32:09,959 Chef Ali-- he had the big mushroom. 781 00:32:09,959 --> 00:32:10,959 He's doing, like, steak? 782 00:32:10,959 --> 00:32:12,375 - SARA: You looking all right? - I'm feeling good. 783 00:32:12,375 --> 00:32:14,792 I'm just pan-searing my mushroom. 784 00:32:14,792 --> 00:32:17,459 I'm seeing Ali is really inspired by his origins, 785 00:32:17,459 --> 00:32:19,667 that and the sumac. 786 00:32:19,667 --> 00:32:21,792 So Sara-- she's the American chef, 787 00:32:21,792 --> 00:32:24,125 and she's cooking a beef marmalade with the mushroom. 788 00:32:24,125 --> 00:32:25,375 - I like this idea. - Yeah. 789 00:32:25,375 --> 00:32:30,083 It's consistent sauce. I taste. 790 00:32:30,083 --> 00:32:32,250 Listen, when Alain Ducasse tells you 791 00:32:32,250 --> 00:32:34,501 to peel your mushrooms, you peel your mushrooms, 792 00:32:34,501 --> 00:32:36,334 Now I have to peel every single one. 793 00:32:36,334 --> 00:32:37,959 Chef Gabri-- he's actually from Mexico, 794 00:32:37,959 --> 00:32:42,209 and he's doing cured egg yolk, potato nest, and some mushrooms. 795 00:32:42,209 --> 00:32:44,417 I'm curious to discover the nest. 796 00:32:44,417 --> 00:32:45,959 How you looking, Gabri? 797 00:32:45,959 --> 00:32:47,918 Yes, I'm focused. 798 00:32:47,918 --> 00:32:50,584 On paper, it sounds great. Cannot wait to try. 799 00:32:50,584 --> 00:32:52,501 They all sound good on paper. [laughs] 800 00:32:52,501 --> 00:32:54,042 Coming through. Back, back. 801 00:32:54,042 --> 00:32:55,959 30 minutes left. 802 00:32:55,959 --> 00:32:57,334 Ali, what you working on? 803 00:32:57,334 --> 00:32:58,834 I'm doing my croquette-- 804 00:32:58,834 --> 00:33:00,542 pomegranate, walnuts, and butter. 805 00:33:00,542 --> 00:33:02,918 - These are very pretty. - Thank you, Sara. 806 00:33:02,918 --> 00:33:04,167 I've got everything done. 807 00:33:04,167 --> 00:33:05,459 Let's start getting ready to plate up. 808 00:33:05,459 --> 00:33:07,626 Sara, what you got left to do? 809 00:33:07,626 --> 00:33:11,459 I've got my sauce working, my meat working. 810 00:33:11,459 --> 00:33:15,417 I'm making a little, um, pear and mushroom purée. 811 00:33:15,417 --> 00:33:18,584 Good. I got a lot of things to do. 812 00:33:18,584 --> 00:33:20,667 If you put something on that induction burner, 813 00:33:20,667 --> 00:33:23,167 it automatically turns on high. 814 00:33:23,167 --> 00:33:24,959 - Oh, yeah? - SARA: Just be careful. 815 00:33:24,959 --> 00:33:29,167 I need to very carefully reduce this beautiful mushroom purée. 816 00:33:29,167 --> 00:33:30,709 Behind, behind, behind. 817 00:33:30,709 --> 00:33:33,459 And then I make this mushroom cookie. 818 00:33:33,459 --> 00:33:35,167 It's going to be beautiful, 819 00:33:35,167 --> 00:33:40,334 because this champignon de Paris... 820 00:33:40,334 --> 00:33:41,876 Gabri. Gabri. Gabri. 821 00:33:41,876 --> 00:33:44,834 - What the [bleep]? No. - Can you save it? 822 00:33:44,834 --> 00:33:48,042 Oh, sh--. 823 00:33:48,042 --> 00:33:57,959 ♪ 824 00:33:57,959 --> 00:34:00,876 Hello. Hello. Thank you for hosting us. 825 00:34:00,876 --> 00:34:04,792 - Thank you for coming to the... - Merci. 826 00:34:04,792 --> 00:34:07,250 [speaks French] 827 00:34:07,250 --> 00:34:08,584 Okay. 828 00:34:08,584 --> 00:34:09,918 Sit down, please. You have lunch. 829 00:34:09,918 --> 00:34:12,167 [laughter] 830 00:34:12,167 --> 00:34:14,542 [in French] 831 00:34:14,542 --> 00:34:16,459 Thank you for being here, 832 00:34:16,459 --> 00:34:18,042 and I'm very happy to have you here. 833 00:34:18,042 --> 00:34:20,167 - DUCASSE: Merci. - And thank you for allowing us 834 00:34:20,167 --> 00:34:21,417 your beautiful boat. 835 00:34:21,417 --> 00:34:22,834 - Cheers, cheers. - Cheers. 836 00:34:22,834 --> 00:34:24,584 Welcome, everybody. 837 00:34:24,584 --> 00:34:28,250 So, I know we only have Alain for a little bit of time, 838 00:34:28,250 --> 00:34:30,834 and I would just like to know from you, Alain, 839 00:34:30,834 --> 00:34:42,209 what made you go into food way back when? 840 00:34:42,209 --> 00:34:58,000 Where? Southwest? 841 00:34:58,000 --> 00:34:59,709 - Ah. Okay. - I leave. 842 00:34:59,709 --> 00:35:01,292 - Bye-bye. [kisses] - TOM: Bye-bye. 843 00:35:01,292 --> 00:35:02,375 - Merci, Chef. - Thank you again. 844 00:35:02,375 --> 00:35:03,918 Okay, merci. Okay, bye-bye. 845 00:35:03,918 --> 00:35:05,375 Cheers. 846 00:35:05,375 --> 00:35:07,501 - A bientôt. - [glasses clink] 847 00:35:07,501 --> 00:35:08,501 - Merci. - Ciao, Tom. 848 00:35:08,501 --> 00:35:10,584 Ciao, ciao. 849 00:35:10,584 --> 00:35:11,959 - SARA: Gabri! - Oh, sh--. 850 00:35:11,959 --> 00:35:13,375 No. 851 00:35:13,375 --> 00:35:14,584 I just----ed my dish. 852 00:35:14,584 --> 00:35:16,959 - Wait. Just get the top off. - Yeah. 853 00:35:16,959 --> 00:35:19,542 There's absolutely no room for mistake. 854 00:35:19,542 --> 00:35:22,125 You only need a plate for nine, so don't take extra. 855 00:35:22,125 --> 00:35:24,709 I start to separate with another pan. 856 00:35:24,709 --> 00:35:27,459 I don't want that warm flavor in my stock. 857 00:35:27,459 --> 00:35:30,792 - Can you save it? - Yes, I save it. 858 00:35:30,792 --> 00:35:31,834 Perfect. 859 00:35:31,834 --> 00:35:35,375 ♪ 860 00:35:35,375 --> 00:35:36,709 Coming through. 861 00:35:36,709 --> 00:35:38,334 Everything's looking really good. 862 00:35:38,334 --> 00:35:39,459 My champignons de Paris en croute 863 00:35:39,459 --> 00:35:40,959 is cooked really well. 864 00:35:40,959 --> 00:35:42,834 SARA: How's it going over there? Is that a pizza roll? 865 00:35:42,834 --> 00:35:43,959 [laughs] 866 00:35:43,959 --> 00:35:45,042 There's a lot of pressure 867 00:35:45,042 --> 00:35:46,167 to perform because only three people 868 00:35:46,167 --> 00:35:47,792 are gonna make it to the finale, 869 00:35:47,792 --> 00:35:50,959 but this dish is fitting to be on Alain Ducasse's boat. 870 00:35:50,959 --> 00:35:52,501 Vive la France. 871 00:35:52,501 --> 00:35:54,375 [timer beeping] 872 00:35:54,375 --> 00:35:56,209 ♪ 873 00:35:56,209 --> 00:35:58,042 - Great. - That looks beautiful. 874 00:35:58,042 --> 00:35:59,542 Merci, chef. 875 00:35:59,542 --> 00:36:01,792 PADMA: What did you make for us today? 876 00:36:01,792 --> 00:36:03,459 The champignons de Paris en croute. 877 00:36:03,459 --> 00:36:05,417 So it's got a farce over the purée. 878 00:36:05,417 --> 00:36:07,959 And inside it's got bacon, mushrooms, and leek. 879 00:36:07,959 --> 00:36:10,375 The champignons de Paris purée, pomme purée. 880 00:36:10,375 --> 00:36:12,667 And the leaves are made out of mushroom as well. 881 00:36:12,667 --> 00:36:14,125 - Thank you so much, Buddha. - Merci. 882 00:36:14,125 --> 00:36:16,792 - See you later. - Au revoir. 883 00:36:16,792 --> 00:36:20,000 ♪ 884 00:36:20,000 --> 00:36:21,667 Mmm. 885 00:36:21,667 --> 00:36:23,751 - I think everybody liked this. - Yeah. 886 00:36:23,751 --> 00:36:24,584 [laughter] 887 00:36:24,584 --> 00:36:26,542 Super classic, but really well done. 888 00:36:26,542 --> 00:36:27,918 - Well executed, - Yes. 889 00:36:27,918 --> 00:36:29,375 How he worked with the different textures 890 00:36:29,375 --> 00:36:31,709 of the mushrooms is very interesting. 891 00:36:31,709 --> 00:36:34,501 To do that in three hours, you know, I'm quite impressed. 892 00:36:34,501 --> 00:36:37,042 The farce around the pastry en croute 893 00:36:37,042 --> 00:36:38,792 is very thin, very nice. 894 00:36:38,792 --> 00:36:41,417 And you can feel the mushroom. That's important. 895 00:36:41,417 --> 00:36:43,334 I love the combination of textures. 896 00:36:43,334 --> 00:36:44,626 How'd it go, Buddha? 897 00:36:44,626 --> 00:36:46,334 - Uh, très bien. - Good. 898 00:36:46,334 --> 00:36:47,876 A lot of Michelin stars out there. 899 00:36:47,876 --> 00:36:50,167 I don't like that. 900 00:36:50,167 --> 00:36:52,125 What do you have? Let me taste. 901 00:36:52,125 --> 00:36:54,167 - It tastes gritty. - What is this? 902 00:36:54,167 --> 00:36:56,000 It's like a pear mushroom purée. 903 00:36:56,000 --> 00:36:57,959 I'm going to throw it out. I just want your opinion. 904 00:36:57,959 --> 00:37:01,042 ♪ 905 00:37:01,042 --> 00:37:02,584 Right? 906 00:37:02,584 --> 00:37:04,209 Yeah. 907 00:37:04,209 --> 00:37:07,667 I'm hoping that the addition of the raw pears in this dish 908 00:37:07,667 --> 00:37:10,000 is what's gonna really make it stand out. 909 00:37:10,000 --> 00:37:12,542 Like, right around the time when you harvest pears 910 00:37:12,542 --> 00:37:16,000 is also when a lot of wild mushrooms are in season. 911 00:37:16,000 --> 00:37:17,501 I really want to win this one. 912 00:37:17,501 --> 00:37:19,709 I don't have an Elimination Challenge win, 913 00:37:19,709 --> 00:37:22,375 and I want just one. Just one. 914 00:37:22,375 --> 00:37:25,083 If it grows together, it goes together. 915 00:37:25,083 --> 00:37:27,584 - Everything good? - Yeah. 916 00:37:27,584 --> 00:37:29,375 I'm just getting ready to plate. 917 00:37:29,375 --> 00:37:33,042 That's beautiful. What's that? 918 00:37:33,042 --> 00:37:34,792 I have no doubts whatsoever 919 00:37:34,792 --> 00:37:36,959 that I have featured the champignons de Paris. 920 00:37:36,959 --> 00:37:40,083 I'm just worried because I really don't want to go home. 921 00:37:40,083 --> 00:37:43,209 It's only, like, inches away from making it to the finale 922 00:37:43,209 --> 00:37:46,167 and winning "Top Chef World All-Stars." 923 00:37:46,167 --> 00:37:47,876 ♪ 924 00:37:47,876 --> 00:37:48,959 Good job, buddy. 925 00:37:48,959 --> 00:37:50,125 ♪ 926 00:37:50,125 --> 00:37:52,042 Thank you, Chef Ali. 927 00:37:52,042 --> 00:37:53,167 ♪ 928 00:37:53,167 --> 00:37:55,083 Ali, tell us what you made. 929 00:37:55,083 --> 00:37:57,042 I have prepared for you today a mushroom steak, 930 00:37:57,042 --> 00:37:58,751 mushroom purée, 931 00:37:58,751 --> 00:38:00,751 mushroom croquette with za'atar and goat cheese, 932 00:38:00,751 --> 00:38:05,751 mushroom aioli, jus, and lastly, pickled mushrooms. 933 00:38:05,751 --> 00:38:06,709 ALI: Yeah. 934 00:38:06,709 --> 00:38:09,792 Grenadine walnuts, za'atar, and goat cheese. 935 00:38:09,792 --> 00:38:11,501 Okay. 936 00:38:11,501 --> 00:38:13,334 There's an amazing aroma when you cut into it. 937 00:38:13,334 --> 00:38:14,959 - Thank you so much, Ali. - Thank you so much. 938 00:38:14,959 --> 00:38:16,709 Thank you, Ali. 939 00:38:16,709 --> 00:38:18,334 ♪ 940 00:38:18,334 --> 00:38:21,000 When you taste the plate, we--we feel the spicy. 941 00:38:21,000 --> 00:38:22,459 - I have an emotion inside. - PADMA: Mm-hmm. 942 00:38:22,459 --> 00:38:23,709 You know, I love the idea 943 00:38:23,709 --> 00:38:25,167 of just putting a steak of mushroom, 944 00:38:25,167 --> 00:38:28,250 but after two or three bite, I found it a little boring 945 00:38:28,250 --> 00:38:33,876 in terms of texture. 946 00:38:33,876 --> 00:38:36,167 It's almost gritty. I wouldn't put whole pomegranates in. 947 00:38:36,167 --> 00:38:37,709 Yeah. 948 00:38:37,709 --> 00:38:40,709 But I saw here, uh, was the respect for the mushroom. 949 00:38:40,709 --> 00:38:43,375 Oy. Whew. 950 00:38:43,375 --> 00:38:45,959 - 11 minutes, Sara. - Thank you, Gabri. 951 00:38:45,959 --> 00:38:47,083 ♪ 952 00:38:47,083 --> 00:38:48,375 - Mmm. - [utensil clatters] 953 00:38:48,375 --> 00:38:49,959 I got sent home. I fought my way back. 954 00:38:49,959 --> 00:38:51,459 It's so good. 955 00:38:51,459 --> 00:38:53,209 I got to come all the way to Paris, 956 00:38:53,209 --> 00:38:55,876 and I don't wanna, like, go home now. 957 00:38:55,876 --> 00:38:57,751 I'm done cooking. 958 00:38:57,751 --> 00:39:05,792 ♪ 959 00:39:05,792 --> 00:39:09,375 Merci. 960 00:39:09,375 --> 00:39:10,584 [all chuckle] 961 00:39:10,584 --> 00:39:12,584 Sara, tell us what you made. 962 00:39:12,584 --> 00:39:15,834 Today I made, um, mushrooms with a beef leg marmalade, 963 00:39:15,834 --> 00:39:17,209 and then there's some raw pear, raw mushroom, 964 00:39:17,209 --> 00:39:19,542 and pickled mushrooms on top. 965 00:39:19,542 --> 00:39:22,709 How does it feel to be at this point in the competition? 966 00:39:22,709 --> 00:39:24,667 Coming to Paris has always been a dream, 967 00:39:24,667 --> 00:39:27,375 and it's, like... I mean, it's amazing. 968 00:39:27,375 --> 00:39:28,709 - Thank you so much, Sara. - Thank you. 969 00:39:28,709 --> 00:39:30,959 - Thanks, you guys. - Thank you. 970 00:39:30,959 --> 00:39:33,834 For the first time in this meal, 971 00:39:33,834 --> 00:39:36,709 I taste really the champignons de Paris. 972 00:39:36,709 --> 00:39:41,167 Uh, very simple, very clean, very pure. She has taken risk. 973 00:39:41,167 --> 00:39:45,626 I love the beef and the vinegar, so I really enjoyed it. 974 00:39:45,626 --> 00:39:46,959 It's kind of hard to cook at a certain level 975 00:39:46,959 --> 00:39:48,542 when you could do a soup. 976 00:39:48,542 --> 00:39:50,000 - Right. - And I think she elevated a soup 977 00:39:50,000 --> 00:39:51,709 that would fit in a starred establishment. 978 00:39:51,709 --> 00:39:54,959 I love the freshness of the fruits with the mushroom, 979 00:39:54,959 --> 00:39:56,626 the sweetness of the pear. 980 00:39:56,626 --> 00:39:57,959 It's just, you know, something you would... 981 00:39:57,959 --> 00:39:59,834 just need a little fireplace, 982 00:39:59,834 --> 00:40:02,501 and then you can just, uh, hit it with a-a... 983 00:40:02,501 --> 00:40:04,167 - Blanket. [laughs] - Little blanket. 984 00:40:04,167 --> 00:40:06,459 Cozy. 985 00:40:06,459 --> 00:40:07,834 How you feeling on time, Gabri? 986 00:40:07,834 --> 00:40:11,375 You know, time is never your friend. Come on. 987 00:40:11,375 --> 00:40:14,167 SARA: Push, push, push, okay? 988 00:40:14,167 --> 00:40:16,918 I got not much time to play. 989 00:40:16,918 --> 00:40:18,375 My purée. 990 00:40:18,375 --> 00:40:21,209 [in Spanish] 991 00:40:21,209 --> 00:40:23,792 No time. 992 00:40:23,792 --> 00:40:25,959 For a Michelin star dish, you need to be super precise, 993 00:40:25,959 --> 00:40:28,459 super clean. 994 00:40:28,459 --> 00:40:32,250 And I'm still rushing like... [babbles] 995 00:40:32,250 --> 00:40:34,125 Plating like a maniac. 996 00:40:34,125 --> 00:40:36,042 No time. Ah. 997 00:40:36,042 --> 00:40:38,250 [bleep] 998 00:40:38,250 --> 00:40:39,584 ♪ 999 00:40:39,584 --> 00:40:42,959 I didn't put these mushroom cookies, 1000 00:40:42,959 --> 00:40:45,959 my herbs, the roasted stems. 1001 00:40:45,959 --> 00:40:50,292 I'm so close to became Top Chef of All Stars. 1002 00:40:50,292 --> 00:40:54,000 I'm feeling like I already lost my shot. 1003 00:40:54,000 --> 00:40:54,000 ♪ 1004 00:40:54,000 --> 00:40:58,918 Hello. Hello. Thank you for hosting us. 1005 00:40:58,918 --> 00:41:03,292 ♪ 1006 00:41:03,292 --> 00:41:04,959 PADMA: We have a pour with every course today. [laughs] 1007 00:41:04,959 --> 00:41:06,459 [Tom laughs] 1008 00:41:06,459 --> 00:41:08,959 Today I made a nest in the woods. 1009 00:41:08,959 --> 00:41:12,334 There's a nest of potatoes, also chile morita, 1010 00:41:12,334 --> 00:41:13,959 and champignons de Paris purée, 1011 00:41:13,959 --> 00:41:17,375 shiitake broth, and cured egg yolk. 1012 00:41:17,375 --> 00:41:18,542 How did you make the broth? 1013 00:41:18,542 --> 00:41:21,542 I start with, uh, some shallot, ginger, and garlic, 1014 00:41:21,542 --> 00:41:23,459 a lot of shiitakes, roasted chicken, 1015 00:41:23,459 --> 00:41:25,792 - and roasted tomatoes. - Nice. 1016 00:41:25,792 --> 00:41:28,584 Did your dish come out exactly the way you wanted it to? 1017 00:41:28,584 --> 00:41:31,584 I run out of time and miss the herbs. 1018 00:41:31,584 --> 00:41:34,417 - And also a mushroom cookie. - A mushroom cookie? 1019 00:41:34,417 --> 00:41:36,083 Yes, Chef. 1020 00:41:36,083 --> 00:41:37,959 [in French] 1021 00:41:37,959 --> 00:41:39,375 - Thank you, Gabri. - Thank you, Chef. 1022 00:41:39,375 --> 00:41:40,459 - Thank you. - Thank you. 1023 00:41:40,459 --> 00:41:42,834 It's like, the spiciest thing 1024 00:41:42,834 --> 00:41:44,334 we've gotten from Gabri all season long. 1025 00:41:44,334 --> 00:41:46,334 It's an odd moment to bring it out. 1026 00:41:46,334 --> 00:41:48,250 It's, um, very, um... 1027 00:41:48,250 --> 00:41:50,000 - Intense. - Intense. 1028 00:41:50,000 --> 00:41:51,417 [laughter] 1029 00:41:51,417 --> 00:41:54,375 Gabri's broth was, uh, was amazing. 1030 00:41:54,375 --> 00:41:55,918 I really enjoyed. 1031 00:41:55,918 --> 00:41:58,167 For me, it's very, um, interesting. 1032 00:41:58,167 --> 00:42:02,292 If he want to work with me... 1033 00:42:02,292 --> 00:42:04,918 - [laughter] - He's got a job. 1034 00:42:04,918 --> 00:42:09,417 I love the egg yolk, and Gabri gave me the crunch I wanted... 1035 00:42:09,417 --> 00:42:10,667 - Yeah. - ...all meal long. 1036 00:42:10,667 --> 00:42:15,125 The construction of the dish could have been a bit better, 1037 00:42:15,125 --> 00:42:18,959 but in terms of flavor, I took a lot of pleasure eating it. 1038 00:42:18,959 --> 00:42:19,959 I went like, wow. 1039 00:42:19,959 --> 00:42:22,334 Maybe the taste of champignons de Paris 1040 00:42:22,334 --> 00:42:24,959 - was not so, so here. - Yeah, I agree. 1041 00:42:24,959 --> 00:42:27,167 A lot of chicken. I'm getting tons of chicken, 1042 00:42:27,167 --> 00:42:29,000 not--not so much mushroom. 1043 00:42:29,000 --> 00:42:31,083 - It's good. - Yes. 1044 00:42:31,083 --> 00:42:33,584 But the question is, is it the best thing for the mushroom? 1045 00:42:33,584 --> 00:42:35,584 I really love the four of them. 1046 00:42:35,584 --> 00:42:37,876 I think the level is--is-- is--is pretty high. 1047 00:42:37,876 --> 00:42:39,042 They're real chefs, and they're good. 1048 00:42:39,042 --> 00:42:40,417 They know what to do. Yeah. 1049 00:42:40,417 --> 00:42:43,959 Every dish were so nice and interesting. 1050 00:42:43,959 --> 00:42:44,834 Wow. 1051 00:42:44,834 --> 00:42:47,584 We have a very difficult decision to make, 1052 00:42:47,584 --> 00:42:50,042 but I want to thank all of you for joining us today. 1053 00:42:50,042 --> 00:42:54,459 Thank you so much. We have to go to Judges' Table. 1054 00:42:54,459 --> 00:42:57,667 ♪ 1055 00:42:57,667 --> 00:43:00,876 - GABRI: Ooh-la-la. - SARA: Whoo! 1056 00:43:00,876 --> 00:43:02,375 BUDDHA: Wow. 1057 00:43:02,375 --> 00:43:06,083 SARA: So, what about Chef Alain Ducasse? 1058 00:43:06,083 --> 00:43:08,792 - GABRI: Oh, my God. - ALI: That's what's crazy, no? 1059 00:43:08,792 --> 00:43:10,417 - Cheers, you guys. - Cheers. 1060 00:43:10,417 --> 00:43:11,584 - SARA: Good job. - BUDDHA: Cheers. 1061 00:43:11,584 --> 00:43:13,459 - To Paris. - [glasses clink] 1062 00:43:13,459 --> 00:43:15,167 ♪ 1063 00:43:15,167 --> 00:43:17,959 So cool. Only three of us get to go on to cook, 1064 00:43:17,959 --> 00:43:20,667 like, you know, the meal of our life. 1065 00:43:20,667 --> 00:43:23,792 - Man, what a journey, huh? - Yeah. 1066 00:43:23,792 --> 00:43:25,292 [laughter] 1067 00:43:25,292 --> 00:43:34,959 ♪ 1068 00:43:34,959 --> 00:43:37,375 I don't hide my emotions. When it's bad, I tell you. 1069 00:43:37,375 --> 00:43:39,167 When it's good, I tell you. 1070 00:43:39,167 --> 00:43:41,000 ♪ 1071 00:43:41,000 --> 00:43:43,417 This was really good. You all proved that you deserve 1072 00:43:43,417 --> 00:43:45,709 to be right where you are right now, so thank you. 1073 00:43:45,709 --> 00:43:48,751 It was really exciting to sit at this table 1074 00:43:48,751 --> 00:43:52,167 and watch eight extraordinary chefs 1075 00:43:52,167 --> 00:43:55,792 get more excited by the flavors and the personalities 1076 00:43:55,792 --> 00:43:58,167 that came through on your plates. 1077 00:43:58,167 --> 00:44:01,584 Greg, as our guest judge, you have the honor of announcing 1078 00:44:01,584 --> 00:44:04,042 who won this mushroom challenge today. 1079 00:44:04,042 --> 00:44:05,834 So, the winning chef today 1080 00:44:05,834 --> 00:44:11,792 that really highlighted the champignons de Paris is... 1081 00:44:11,792 --> 00:44:16,125 ♪ 1082 00:44:16,125 --> 00:44:17,375 ...Chef Sara. 1083 00:44:17,375 --> 00:44:19,125 Wow. 1084 00:44:19,125 --> 00:44:19,959 [Sara laughs] 1085 00:44:19,959 --> 00:44:22,417 [applause] 1086 00:44:22,417 --> 00:44:23,250 - Great job, Sara. - Thanks, you guys. 1087 00:44:23,250 --> 00:44:24,626 GABRI: Well done. 1088 00:44:24,626 --> 00:44:26,626 Sara, you made a beautiful dish. 1089 00:44:26,626 --> 00:44:29,834 It had acid. It had texture. It had nuance. 1090 00:44:29,834 --> 00:44:31,792 I thought that mushroom flavor came through 1091 00:44:31,792 --> 00:44:33,167 really, really true, especially in the soup. 1092 00:44:33,167 --> 00:44:38,042 Yes, the soup, it was essence of, um, champignons de Paris, 1093 00:44:38,042 --> 00:44:42,125 and with the pear, you know, that was a great combination. 1094 00:44:42,125 --> 00:44:43,584 It was very comforting. 1095 00:44:43,584 --> 00:44:46,167 Like, I was so wanting to impress everyone at the table, 1096 00:44:46,167 --> 00:44:48,584 but I really wanted to, like, make you guys proud. 1097 00:44:48,584 --> 00:44:50,792 Well, you made us all proud. 1098 00:44:50,792 --> 00:44:53,667 I've waited all season to be able to say, like, 1099 00:44:53,667 --> 00:44:55,501 I won one all by myself. 1100 00:44:55,501 --> 00:44:58,834 I'm just glad that I got to take this one home. 1101 00:44:58,834 --> 00:45:02,792 And how does it feel to know you are making it to the finale? 1102 00:45:02,792 --> 00:45:05,584 So good. I mean, to, like, get sent home and come back and... 1103 00:45:05,584 --> 00:45:09,959 Oh! I'm in the finale, baby. Top three. Did it again. 1104 00:45:09,959 --> 00:45:11,334 Does it feel better the second time around 1105 00:45:11,334 --> 00:45:12,501 or the first time around? 1106 00:45:12,501 --> 00:45:13,918 - Second time. Second time. - [laughs] 1107 00:45:13,918 --> 00:45:16,334 We did have another favorite today, 1108 00:45:16,334 --> 00:45:20,709 and that chef will also be joining Sara in the finale, 1109 00:45:20,709 --> 00:45:22,959 and that dish belonged to... 1110 00:45:22,959 --> 00:45:26,125 ♪ 1111 00:45:26,125 --> 00:45:30,626 Buddha. 1112 00:45:30,626 --> 00:45:32,584 Saw you sweating there for a second. 1113 00:45:32,584 --> 00:45:33,959 - [laughter] - There's a lot of technique 1114 00:45:33,959 --> 00:45:35,959 and stuff going on, but never forgot 1115 00:45:35,959 --> 00:45:37,250 that the challenge was about mushrooms. 1116 00:45:37,250 --> 00:45:40,000 You didn't let technique get in the way of the mushroom flavor. 1117 00:45:40,000 --> 00:45:41,292 Thank you. 1118 00:45:41,292 --> 00:45:42,834 It was a very tight competition here. 1119 00:45:42,834 --> 00:45:44,334 - PADMA: Yeah. - Well done. 1120 00:45:44,334 --> 00:45:46,125 - Thank you. - PADMA: Congratulations, Buddha. 1121 00:45:46,125 --> 00:45:49,584 - You've made it to the finale. - Thank you. 1122 00:45:49,584 --> 00:45:51,792 Ali and Gabri, we enjoyed 1123 00:45:51,792 --> 00:45:54,584 eating everything on both of your plates, but, of course, 1124 00:45:54,584 --> 00:45:57,501 only one of you will advance to the finale. 1125 00:45:57,501 --> 00:46:04,667 ♪ 1126 00:46:04,667 --> 00:46:10,792 Ali and Gabri, only one of you will advance to the finale. 1127 00:46:10,792 --> 00:46:13,792 Gabri, walk us through how today was for you. 1128 00:46:13,792 --> 00:46:16,417 I was a little behind with the elements 1129 00:46:16,417 --> 00:46:19,042 that I want to plate at the end. 1130 00:46:19,042 --> 00:46:19,959 There was a lot going on, 1131 00:46:19,959 --> 00:46:22,584 regardless of those missing elements-- 1132 00:46:22,584 --> 00:46:24,375 perhaps a blessing in disguise. 1133 00:46:24,375 --> 00:46:25,876 I know. 1134 00:46:25,876 --> 00:46:27,959 To me, I thought it clearly had a lot of chicken flavor, 1135 00:46:27,959 --> 00:46:30,375 and so it moved a little more towards 1136 00:46:30,375 --> 00:46:32,042 you know, chicken than mushrooms. 1137 00:46:32,042 --> 00:46:34,417 But that's it. But fantastic dish. 1138 00:46:34,417 --> 00:46:35,584 Thank you, Chef. 1139 00:46:35,584 --> 00:46:37,959 The chile was incredible. 1140 00:46:37,959 --> 00:46:43,417 It was good, but it was a very tricky, uh, risk that you took. 1141 00:46:43,417 --> 00:46:44,375 But I think--I think everyone really enjoyed the spiciness. 1142 00:46:44,375 --> 00:46:46,292 - Yeah. - Thanks. 1143 00:46:46,292 --> 00:46:47,792 - PADMA: Ali. - Yes. 1144 00:46:47,792 --> 00:46:49,542 How was this challenge for you? 1145 00:46:49,542 --> 00:46:52,125 I think I focused my dish around mushrooms 1146 00:46:52,125 --> 00:46:53,959 with different techniques and different textures. 1147 00:46:53,959 --> 00:46:55,959 I like the intensity of the dish. 1148 00:46:55,959 --> 00:46:58,375 That's really true to your roots with the spice 1149 00:46:58,375 --> 00:47:01,083 and the jus went very well with the mushroom steak. 1150 00:47:01,083 --> 00:47:02,250 Thank you. 1151 00:47:02,250 --> 00:47:04,626 I thought it was a great idea doing the mushroom steak, 1152 00:47:04,626 --> 00:47:06,792 but when you bite into a croquette that's soft, 1153 00:47:06,792 --> 00:47:08,292 and you bite into a pomegranate seed. 1154 00:47:08,292 --> 00:47:10,417 - Yeah, it's a little bit hard. - It's a little... 1155 00:47:10,417 --> 00:47:13,918 If you had done maybe a finer crumb and more coated, 1156 00:47:13,918 --> 00:47:17,292 a little smoother would have felt a little more refined 1157 00:47:17,292 --> 00:47:18,918 for this challenge. 1158 00:47:18,918 --> 00:47:23,584 But the total experience was really, really a wonderful one. 1159 00:47:23,584 --> 00:47:25,250 Thank you. 1160 00:47:25,250 --> 00:47:29,542 Both of you are already winners of your own "Top Chefs." 1161 00:47:29,542 --> 00:47:33,000 What would it mean for each of you to make it to the finale? 1162 00:47:33,000 --> 00:47:34,918 It would mean the world, literally. 1163 00:47:34,918 --> 00:47:37,959 I mean, I want to show the world that México deserve 1164 00:47:37,959 --> 00:47:41,501 a big place in the cuisine of the world. 1165 00:47:41,501 --> 00:47:43,667 Sometimes, once you own restaurants, 1166 00:47:43,667 --> 00:47:45,334 you think about the business side of the restaurant. 1167 00:47:45,334 --> 00:47:46,959 But I do believe that this experience 1168 00:47:46,959 --> 00:47:48,167 rediscovered my passion toward food, 1169 00:47:48,167 --> 00:47:51,083 like running in the kitchen and cooking, all of these stuff, 1170 00:47:51,083 --> 00:47:55,167 and that's why it means a lot to me, and, yeah, I hope. 1171 00:47:55,167 --> 00:47:57,709 It's been a pleasure to get to know you, 1172 00:47:57,709 --> 00:47:59,959 and most of all, to taste your food. 1173 00:47:59,959 --> 00:48:01,542 - We'll call you back in a bit. - Thanks. 1174 00:48:01,542 --> 00:48:03,292 - That'll be all for now. 1175 00:48:03,292 --> 00:48:05,501 - Thank you. - Thank you. 1176 00:48:05,501 --> 00:48:09,083 ♪ 1177 00:48:09,083 --> 00:48:10,626 - Well, congratulations, guys. - Congrats. 1178 00:48:10,626 --> 00:48:13,000 - Well done. - Oh, yes! Buddies, come on. 1179 00:48:13,000 --> 00:48:15,959 Thank you. How are you two feeling? 1180 00:48:15,959 --> 00:48:17,792 I don't know how to feel exactly. 1181 00:48:17,792 --> 00:48:20,083 When I was there, they seemed to enjoy the dish, 1182 00:48:20,083 --> 00:48:22,375 and also the croquettes when they opened it, like, 1183 00:48:22,375 --> 00:48:25,375 Padma was like, "Wow, this is very aromatic. It's delicious." 1184 00:48:25,375 --> 00:48:27,959 In Ali's case, I think it may have been a bad decision 1185 00:48:27,959 --> 00:48:29,834 to make a croquette for something at this level. 1186 00:48:29,834 --> 00:48:31,167 Yeah, I think the croquette, 1187 00:48:31,167 --> 00:48:33,209 but I think the mushroom as well. 1188 00:48:33,209 --> 00:48:35,250 I mean, you're on the semifinal of "Top Chef" here. 1189 00:48:35,250 --> 00:48:36,501 - Right. - Right. 1190 00:48:36,501 --> 00:48:38,876 So is a pan-fried mushroom enough? 1191 00:48:38,876 --> 00:48:41,626 Right, but he did give us other preparations of mushroom. 1192 00:48:41,626 --> 00:48:43,375 I agree, but the work on the croquette 1193 00:48:43,375 --> 00:48:47,125 and the work on the mushroom, I feel, could have been, um, 1194 00:48:47,125 --> 00:48:48,918 uh, taken to another level. 1195 00:48:48,918 --> 00:48:51,667 No matter what happened today, I'm so happy. 1196 00:48:51,667 --> 00:49:02,083 This is a dream come true. I mean... 1197 00:49:02,083 --> 00:49:05,167 [sobs] This is a dream came true. 1198 00:49:05,167 --> 00:49:06,959 And Gabri's dish was, like, crazy, crazy. 1199 00:49:06,959 --> 00:49:09,167 - Yes. - You know, it's just, like, 1200 00:49:09,167 --> 00:49:11,751 very different way of thinking. It wasn't conventional. 1201 00:49:11,751 --> 00:49:15,375 The combination of this yolk and this spicy purée 1202 00:49:15,375 --> 00:49:17,584 and this broth and this crunch, all that was like, 1203 00:49:17,584 --> 00:49:19,167 oh, this is different. 1204 00:49:19,167 --> 00:49:21,292 - It was very exciting. - Yeah, very exciting. 1205 00:49:21,292 --> 00:49:24,959 But did Gabri's taste more of mushroom than Ali's? 1206 00:49:24,959 --> 00:49:26,792 That's my problem. That's my problem right now. 1207 00:49:26,792 --> 00:49:28,792 - GAIL: That's exactly it. - Exactly why I'm having 1208 00:49:28,792 --> 00:49:30,334 a problem with this, because Gabri gave us 1209 00:49:30,334 --> 00:49:31,834 a better-tasting dish, 1210 00:49:31,834 --> 00:49:34,584 but I think Ali gave us more mushroom flavor. 1211 00:49:34,584 --> 00:49:37,667 Well, Gabri, whatever happens, happens, to be honest, you know? 1212 00:49:37,667 --> 00:49:39,584 Yeah, man. Yeah, yeah. 1213 00:49:39,584 --> 00:49:41,417 - [sighs] - Well, just... 1214 00:49:41,417 --> 00:49:45,125 - Well, just enjoy. Just enjoy. - Take it in. Have a moment. 1215 00:49:45,125 --> 00:49:46,792 - Yes, exactly. - Exactly. 1216 00:49:46,792 --> 00:49:48,125 There's nothing else you can do now. 1217 00:49:48,125 --> 00:49:49,375 - This could be... - Exactly. 1218 00:49:49,375 --> 00:49:51,083 - I don't know. - No, I'm with you. 1219 00:49:51,083 --> 00:49:52,584 I know. It's terrible. It's terrible. 1220 00:49:52,584 --> 00:49:53,959 I agree. I-I agree. 1221 00:49:53,959 --> 00:49:55,292 In honesty, I liked them both for different-- 1222 00:49:55,292 --> 00:49:56,292 I don't wanna make this decision. 1223 00:49:56,292 --> 00:49:57,501 - I know. - It's sometimes it is 1224 00:49:57,501 --> 00:49:59,584 that there isn't one answer, but we need to wrap this up. 1225 00:49:59,584 --> 00:50:01,792 Well, lads, this has been a great pleasure. 1226 00:50:01,792 --> 00:50:03,959 It was an honor. It was a great journey. 1227 00:50:03,959 --> 00:50:04,959 Good luck, everyone. 1228 00:50:04,959 --> 00:50:07,459 - Okay, that's it. - Well, what do you think? 1229 00:50:07,459 --> 00:50:08,959 - Same. - Okay, great. 1230 00:50:08,959 --> 00:50:10,918 As my friend Padma Lakshmi likes to say, 1231 00:50:10,918 --> 00:50:13,834 - "I think we have our answer." - Yes. 1232 00:50:13,834 --> 00:50:15,334 All right, let's get them out here. 1233 00:50:15,334 --> 00:50:17,667 Yeah, well, let's go and see what they have for us. 1234 00:50:17,667 --> 00:50:19,375 Come on, Gato. 1235 00:50:19,375 --> 00:50:25,876 ♪ 1236 00:50:25,876 --> 00:50:28,209 It's just been an absolute pleasure 1237 00:50:28,209 --> 00:50:30,959 watching your journey all through this entire season 1238 00:50:30,959 --> 00:50:32,959 and see you reach for those dreams. 1239 00:50:32,959 --> 00:50:34,918 You have plenty more dreams to reach for, 1240 00:50:34,918 --> 00:50:36,959 and, uh, it's going to be really exciting to see you 1241 00:50:36,959 --> 00:50:38,959 attain everything that-- that you deserve. 1242 00:50:38,959 --> 00:50:40,959 Padma? 1243 00:50:40,959 --> 00:50:50,584 ♪ 1244 00:50:50,584 --> 00:50:54,167 Ali... please pack your knives and go. 1245 00:50:54,167 --> 00:50:56,083 Thank you. 1246 00:50:56,083 --> 00:50:58,417 ♪ 1247 00:50:58,417 --> 00:51:02,417 Congratulations, guys. Congratulations. 1248 00:51:02,417 --> 00:51:03,792 ♪ 1249 00:51:03,792 --> 00:51:05,417 Congratulations. Well done. 1250 00:51:05,417 --> 00:51:07,959 It's a bit hard. I'm sad, disappointed. 1251 00:51:07,959 --> 00:51:11,250 But you need to embrace the win. You need to embrace the loss, 1252 00:51:11,250 --> 00:51:12,792 and you take from there. 1253 00:51:12,792 --> 00:51:14,417 - Absolute honor. - It's just an absolute pleasure. 1254 00:51:14,417 --> 00:51:16,209 Padma, thank you so much for everything. 1255 00:51:16,209 --> 00:51:17,584 Thank you so much. Thank you. 1256 00:51:17,584 --> 00:51:19,167 Chef, pleasure meeting you. It's an honor. 1257 00:51:19,167 --> 00:51:20,626 This is a true lesson in life. 1258 00:51:20,626 --> 00:51:22,501 Sometimes you might find rejection, 1259 00:51:22,501 --> 00:51:25,209 but if you're persistent enough, you can make it, 1260 00:51:25,209 --> 00:51:28,167 uh, even though you are facing all of these obstacles. 1261 00:51:28,167 --> 00:51:30,709 It's the beginning of the journey with them. 1262 00:51:30,709 --> 00:51:32,417 - Be happy, okay? - Yeah, definitely. 1263 00:51:32,417 --> 00:51:37,459 I'm very grateful for every single step in this journey. 1264 00:51:37,459 --> 00:51:39,626 I was able to represent Jordanian cuisine, 1265 00:51:39,626 --> 00:51:42,792 and I hope people know more about our culture, 1266 00:51:42,792 --> 00:51:45,959 our cuisine, our people, and I'm very happy for that. 1267 00:51:45,959 --> 00:51:48,876 ♪ 1268 00:51:48,876 --> 00:51:51,000 - PADMA: Gabri. - [crying] I'm sorry. 1269 00:51:51,000 --> 00:51:55,042 - Gabri, congratulations. - You made it to the finale. 1270 00:51:55,042 --> 00:51:57,626 It's amazing. Thank you so much. 1271 00:51:57,626 --> 00:51:59,959 Thank you so much for everything. 1272 00:51:59,959 --> 00:52:03,000 My dream came true right now. 1273 00:52:03,000 --> 00:52:06,792 Look at that. [laughs] Look at that! 1274 00:52:06,792 --> 00:52:07,959 Congratulations to all three of you. 1275 00:52:07,959 --> 00:52:12,209 I cannot wait to taste what you'll make in the finale. 1276 00:52:12,209 --> 00:52:15,250 - So, please get some rest. - Thank you. 1277 00:52:15,250 --> 00:52:16,584 - Thanks. - And we'll see you. 1278 00:52:16,584 --> 00:52:17,792 Thanks, you guys. Thank you so much. 1279 00:52:17,792 --> 00:52:22,375 "Top Chef" finale! [laughs] 1280 00:52:22,375 --> 00:52:24,667 What the mother---- 1281 00:52:24,667 --> 00:52:26,375 - Champagne me! - Oh! 1282 00:52:26,375 --> 00:52:30,667 I'm here to claim back to back. I'm ready to take it all out. 1283 00:52:30,667 --> 00:52:33,042 - [cork pops] - [screaming] 1284 00:52:33,042 --> 00:52:36,083 [laughter] 1285 00:52:36,083 --> 00:52:37,792 Aah! [laughs] 1286 00:52:37,792 --> 00:52:40,125 You can be the underdog, you can be the down and out, 1287 00:52:40,125 --> 00:52:43,375 and you could still-- you could still do it all. 1288 00:52:43,375 --> 00:52:46,751 Let's win $250,000. 1289 00:52:46,751 --> 00:52:47,959 - We did it. - [bottles clink] 1290 00:52:47,959 --> 00:52:50,375 - Cheers, boys. - [laughs] Cheers. 1291 00:52:50,375 --> 00:52:53,584 ♪ 1292 00:52:53,584 --> 00:52:57,876 Next time on the season finale "Top Chef: World All-Stars"... 1293 00:52:57,876 --> 00:53:00,042 The food this season has been beyond our expectations. 1294 00:53:00,042 --> 00:53:03,959 For your final challenge, cook whatever you like. 1295 00:53:03,959 --> 00:53:06,584 We cooked for you something special, of course. 1296 00:53:06,584 --> 00:53:08,042 Lovely. 1297 00:53:08,042 --> 00:53:09,250 - Mmm! That's so good. - [laughs] 1298 00:53:09,250 --> 00:53:11,083 Ready for this? 1299 00:53:11,083 --> 00:53:13,626 This is the biggest moment of my life, 1300 00:53:13,626 --> 00:53:14,918 and I'm gunning it to win it. 1301 00:53:14,918 --> 00:53:16,667 - In a push. - Bring me here, 1302 00:53:16,667 --> 00:53:19,834 and I'm never going to let it aside. 1303 00:53:19,834 --> 00:53:22,959 This cat got more than nine lives. 1304 00:53:22,959 --> 00:53:25,459 Something's burning. Gabri, Gabri. 1305 00:53:25,459 --> 00:53:27,792 - Oh, my gosh. - [laughs] 1306 00:53:27,792 --> 00:53:30,667 I'm going to do what I do best-- staying true to myself 1307 00:53:30,667 --> 00:53:34,292 and my food and cook my heart out. 1308 00:53:34,292 --> 00:53:36,834 - Shellfish oil. - That really looks beautiful. 1309 00:53:36,834 --> 00:53:38,959 - Good job as well. - Oh, beautiful. 1310 00:53:38,959 --> 00:53:41,584 A lot of personalities in these dishes. 1311 00:53:41,584 --> 00:53:43,584 The flavors are just kind of wild. 1312 00:53:43,584 --> 00:53:46,167 - Fantastic. - You will remember it. 1313 00:53:46,167 --> 00:53:49,417 You should be very proud proud of what you did today. 1314 00:53:49,417 --> 00:53:54,834 The first Top Chef: World All-Star is... 1315 00:53:54,834 --> 00:53:58,834 [dramatic music playing]