1 00:00:02,127 --> 00:00:05,213 *** 2 00:00:13,304 --> 00:00:15,098 This is where you wanna be, the finale. 3 00:00:15,140 --> 00:00:16,725 It just feels like a dream come true. 4 00:00:16,766 --> 00:00:19,519 When I got the call to go on Top Chefseason 19, 5 00:00:19,561 --> 00:00:21,479 I did it for my dad and I won, 6 00:00:21,521 --> 00:00:23,356 but I've still got this burning drive. 7 00:00:23,398 --> 00:00:25,025 I wanna be the greatest of all time. 8 00:00:25,066 --> 00:00:26,901 Chef Buddha. 9 00:00:26,943 --> 00:00:28,486 - Buddha. - Buddha. 10 00:00:28,528 --> 00:00:29,821 Buddha. 11 00:00:29,863 --> 00:00:31,698 Obviously, I'm incredibly proud of you. 12 00:00:31,740 --> 00:00:34,075 BUDDHA: Winning eight challenges 13 00:00:34,117 --> 00:00:35,869 in the hardest season of Top Chef 14 00:00:35,910 --> 00:00:38,705 is already amazing, but it's not the end goal. 15 00:00:38,747 --> 00:00:41,332 I'm gonna be the champ champ. The back-to-back. 16 00:00:41,374 --> 00:00:44,044 This is the dessert I never knew I was missing. 17 00:00:44,085 --> 00:00:46,421 - That's badass. - Wowzer. 18 00:00:46,463 --> 00:00:48,882 This is the biggest moment of my life, 19 00:00:48,923 --> 00:00:50,675 and I'm gunning it to win it. 20 00:00:53,428 --> 00:00:55,347 Making it to the finale again in Top Chef, 21 00:00:55,388 --> 00:00:57,682 it feels amazing, you know? 22 00:00:58,600 --> 00:01:01,811 Growing up in Mexico, I came from a poor family. 23 00:01:01,853 --> 00:01:04,064 My whole life, I was feeling like the underdog. 24 00:01:04,105 --> 00:01:06,858 - PADMA: Coming from behind. - TOM G: Go, go, go, go, go! 25 00:01:06,900 --> 00:01:10,403 But I work hard. I won Top Chef Mexico. 26 00:01:10,445 --> 00:01:11,738 It's crazy, right? 27 00:01:11,780 --> 00:01:13,406 And now I survived 28 00:01:13,448 --> 00:01:15,909 against the best chefs around the world. 29 00:01:15,950 --> 00:01:18,286 It really is just like a hug in a bowl. 30 00:01:18,328 --> 00:01:20,330 - Gabri. - Thank you. 31 00:01:21,956 --> 00:01:24,709 I'm confident in my flavors, my creativity. 32 00:01:24,751 --> 00:01:26,795 My food is always outside of the box. 33 00:01:26,836 --> 00:01:29,422 There's 54 ingredients in that mole. 34 00:01:30,131 --> 00:01:32,258 Ooh! God, this is spicy. 35 00:01:32,300 --> 00:01:35,428 This cat got more than nine lives. 36 00:01:37,180 --> 00:01:38,932 SARA: Love this car. 37 00:01:39,933 --> 00:01:42,894 - [driver speaking French] - SARA: Hello. 38 00:01:43,978 --> 00:01:47,857 I am ----ing pumped to be back at this point again. 39 00:01:47,899 --> 00:01:49,484 I really want it. 40 00:01:50,777 --> 00:01:53,238 This Top Chefcompared to the first one 41 00:01:53,279 --> 00:01:54,447 is very different. 42 00:01:54,489 --> 00:01:56,074 Little southern pot liquor. 43 00:01:56,116 --> 00:01:58,076 I'm still the small town girl. 44 00:01:58,118 --> 00:02:00,453 It's a southern thing where you fry crackers. 45 00:02:00,495 --> 00:02:01,830 It's very sexy. 46 00:02:02,372 --> 00:02:03,790 I'm gonna do what I do best, 47 00:02:03,832 --> 00:02:05,917 staying true to myself and my food, 48 00:02:05,959 --> 00:02:07,627 and cook my heart out. 49 00:02:07,669 --> 00:02:10,672 I love the dish. It's a beautifully cooked fish. 50 00:02:10,714 --> 00:02:13,550 This is someone who actually is cooking from her roots. 51 00:02:13,591 --> 00:02:16,177 - Come on, Sara. - Sara. 52 00:02:17,178 --> 00:02:19,014 I wanna win, and this time, 53 00:02:19,055 --> 00:02:21,641 I'm fighting it out for all the moms and the women. 54 00:02:21,683 --> 00:02:24,352 This time, the pressure was like a driving force. 55 00:02:24,394 --> 00:02:25,812 It pushed me forward. 56 00:02:25,854 --> 00:02:26,938 I'm gonna put salt 57 00:02:26,980 --> 00:02:28,023 in all of y'all sauces. 58 00:02:28,064 --> 00:02:29,607 [Buddha and Gabri chuckle] 59 00:02:31,192 --> 00:02:34,279 PADMA: Tonight, the final three chefs will face off 60 00:02:34,320 --> 00:02:36,448 in the ultimate culinary showdown. 61 00:02:36,489 --> 00:02:37,782 At stake for the winner, a feature 62 00:02:37,824 --> 00:02:39,909 inFood & Wine magazine, 63 00:02:39,951 --> 00:02:43,121 an appearance at the Food & Wine Classic in Aspen. 64 00:02:43,163 --> 00:02:44,998 $250,000 65 00:02:45,040 --> 00:02:47,042 furnished by Saratoga Spring Water. 66 00:02:47,542 --> 00:02:51,338 And the title of Top Chef World All Star. 67 00:02:56,551 --> 00:03:01,306 [epic music plays] 68 00:03:07,729 --> 00:03:09,522 - [Sara exclaims] - BUDDHA: Ooh. 69 00:03:09,564 --> 00:03:12,192 Look at, like, all the little details. 70 00:03:12,734 --> 00:03:16,571 - [Buddha chuckles] - GABRI: [indistinct] 71 00:03:16,613 --> 00:03:18,698 - SARA: Look at this. - GABRI: Yeah. 72 00:03:18,740 --> 00:03:20,325 - Yeah. - BUDDHA: Bonjour. 73 00:03:21,493 --> 00:03:22,702 - PADMA: Hello. - TOM C: Chefs. 74 00:03:22,744 --> 00:03:24,913 Welcome to Galeries Lafayette. 75 00:03:24,954 --> 00:03:26,081 Thank you, Chef. 76 00:03:26,122 --> 00:03:28,458 We are very close to deciding 77 00:03:28,500 --> 00:03:30,543 who will become the first ever 78 00:03:30,585 --> 00:03:33,630 - Top Chef World All Star. - Amazing. 79 00:03:33,672 --> 00:03:35,799 Chefs, for your final challenge, 80 00:03:35,840 --> 00:03:39,135 all of you have really earned the opportunity 81 00:03:39,177 --> 00:03:40,887 to cook whatever you like. 82 00:03:40,929 --> 00:03:43,014 The only thing we ask, is that it comes 83 00:03:43,056 --> 00:03:46,601 in the form of a four-course progressive meal. 84 00:03:46,643 --> 00:03:48,561 But we really want to see your style. 85 00:03:48,603 --> 00:03:52,023 We want you to tell us who you are as a chef. 86 00:03:52,065 --> 00:03:53,608 You'll be serving the judges 87 00:03:53,650 --> 00:03:56,194 and a table full of amazing guests, 88 00:03:56,236 --> 00:03:58,279 including Editor in Chief of Food & Winemagazine, 89 00:03:58,321 --> 00:03:59,906 Hunter Lewis. 90 00:03:59,948 --> 00:04:02,450 The International Director of the Michelin Guide, 91 00:04:02,492 --> 00:04:03,660 Gwendal Poullennec. 92 00:04:03,702 --> 00:04:05,453 - Ah, geez. - All right. 93 00:04:06,037 --> 00:04:09,249 Along with award-winning chefs, Marcus Samuelsson, 94 00:04:09,290 --> 00:04:12,502 - Daniela Soto-Innes... - Oh! 95 00:04:12,544 --> 00:04:15,588 - ...May Chow, Clare Smyth... - Oh, wow. 96 00:04:15,630 --> 00:04:18,049 ...Simon Rogan, Ángel León, 97 00:04:18,091 --> 00:04:20,593 and your guest judge from Top Chef France, 98 00:04:20,635 --> 00:04:22,095 Hélène Darroze. 99 00:04:22,554 --> 00:04:24,514 If I saw Hélène Darroze on the booking system, 100 00:04:24,556 --> 00:04:27,559 I'd be having nightmares for about weeks. 101 00:04:28,476 --> 00:04:30,770 The guest judges, like, even just one of them 102 00:04:30,812 --> 00:04:33,314 coming to your restaurant, you would be sh--ing yourself. 103 00:04:33,356 --> 00:04:34,649 This is definitely the biggest table 104 00:04:34,691 --> 00:04:36,317 I've ever cooked for in my life. 105 00:04:36,359 --> 00:04:39,195 As you can tell, they are the world's best of the best. 106 00:04:39,237 --> 00:04:41,406 So, I think you're gonna want a little help, right? 107 00:04:41,448 --> 00:04:44,701 *** 108 00:04:44,743 --> 00:04:46,578 GABRI: Look at them. 109 00:04:47,287 --> 00:04:48,580 - Hey, Tom. - Hi, Tom. 110 00:04:50,457 --> 00:04:53,376 It's time to draw knives one last time. 111 00:04:56,713 --> 00:04:59,466 Sara got first. Buddha has third pick. 112 00:04:59,507 --> 00:05:01,051 Gabri has second pick. 113 00:05:01,092 --> 00:05:03,136 All right, Sara, who's it going to be? 114 00:05:03,178 --> 00:05:05,513 - I am gonna take Amar. - There you go. 115 00:05:06,222 --> 00:05:08,308 - You think that was happening? - AMAR: Of course. 116 00:05:08,350 --> 00:05:09,768 Why did you choose Amar? 117 00:05:09,809 --> 00:05:11,561 I think he uses big flavors like me, 118 00:05:11,603 --> 00:05:13,646 and he has a lot of Top Chefexperience. 119 00:05:13,688 --> 00:05:15,857 Good choice. Gabri? 120 00:05:15,899 --> 00:05:18,651 - I'm gonna pick Tom. - PADMA: All right. 121 00:05:18,693 --> 00:05:20,403 TOM G: I would be upset if not. 122 00:05:21,863 --> 00:05:24,324 Tom is my friend, and I think he's a great chef 123 00:05:24,366 --> 00:05:27,327 - with a lot of skills. - He's good for a laugh, too. 124 00:05:27,369 --> 00:05:28,912 For a German guy, I mean, he is. 125 00:05:28,953 --> 00:05:31,206 - [all laugh] - True. True. 126 00:05:31,706 --> 00:05:33,375 PADMA: Well, I guess I know who you're getting. 127 00:05:33,416 --> 00:05:35,919 - Oh, no. - [Padma laughs] 128 00:05:35,960 --> 00:05:37,045 [Buddha laughs] 129 00:05:38,046 --> 00:05:40,256 Before you shop for the best ingredients 130 00:05:40,298 --> 00:05:41,716 that Paris has to offer, 131 00:05:41,758 --> 00:05:43,468 you have a little bit of time here, 132 00:05:43,510 --> 00:05:45,595 to menu plan with your sous-chefs. 133 00:05:45,637 --> 00:05:48,431 Then you'll have 2,000 euros to shop here 134 00:05:48,473 --> 00:05:50,517 at Galeries Lafayette Le Gourmet. 135 00:05:50,558 --> 00:05:52,936 And a variety of local markets, 136 00:05:52,977 --> 00:05:55,522 where your contactless Mastercard will allow you 137 00:05:55,563 --> 00:05:57,899 to simply tap and go for a faster checkout. 138 00:05:57,941 --> 00:05:59,526 After shopping, you'll head 139 00:05:59,567 --> 00:06:02,404 - to Pavillon Ledoyen. - Yeah, Ledoyen. 140 00:06:02,445 --> 00:06:05,532 It's one of the most historic restaurants in Paris, 141 00:06:05,573 --> 00:06:07,367 where the likes of Monet and Napoleon 142 00:06:07,409 --> 00:06:09,119 have previously dined. 143 00:06:09,160 --> 00:06:11,788 This is where you're gonna cook the best meal of your life. 144 00:06:11,830 --> 00:06:13,707 This is it, cook your hearts out. 145 00:06:13,748 --> 00:06:16,918 Only one of you will be leaving Paris 146 00:06:16,960 --> 00:06:18,962 with $250,000, 147 00:06:19,004 --> 00:06:21,047 furnished by Saratoga Spring Water, 148 00:06:21,089 --> 00:06:24,968 and the title of Top Chef World All Star. 149 00:06:25,802 --> 00:06:27,721 - Good luck. - [speaks French] 150 00:06:27,762 --> 00:06:29,055 - Thank you. - Thank you. 151 00:06:29,097 --> 00:06:30,140 Bye. 152 00:06:31,683 --> 00:06:34,352 - AMAR: [indistinct] - SARA: Oh, my God! 153 00:06:34,394 --> 00:06:35,895 BUDDHA: I'm glad that you're here. 154 00:06:35,937 --> 00:06:37,439 - GABRI: Well... - Chef. 155 00:06:37,480 --> 00:06:38,940 ...the menu is going to be Mexican 156 00:06:38,982 --> 00:06:41,234 'cause I need to look into my roots, you know? 157 00:06:41,276 --> 00:06:43,778 I'm going to do very simple dishes, 158 00:06:43,820 --> 00:06:46,406 like, but-- but very strong with flavor. 159 00:06:46,448 --> 00:06:47,782 ALI: What do you have in mind? 160 00:06:47,824 --> 00:06:49,367 BUDDHA: The last menu in the finale, 161 00:06:49,409 --> 00:06:51,953 I actually went and dedicated it all to the family. 162 00:06:51,995 --> 00:06:54,622 This one, I'm gonna do a little bit more about just me. 163 00:06:54,664 --> 00:06:56,082 SARA: Okay, so this is the menu. 164 00:06:56,124 --> 00:06:58,752 I've been developing this menu in my head 165 00:06:58,793 --> 00:07:00,128 the whole time. 166 00:07:00,170 --> 00:07:01,713 I'm gonna cook Southern, 167 00:07:01,755 --> 00:07:03,757 Creole-French, Jewish. 168 00:07:03,798 --> 00:07:05,133 So, for my first course, 169 00:07:05,175 --> 00:07:06,593 I'm thinking of making couvillion. 170 00:07:06,634 --> 00:07:07,927 Second course, I'm gonna do 171 00:07:07,969 --> 00:07:09,596 a play on liver and onions, 172 00:07:09,637 --> 00:07:10,972 but I wanna do, like, sweetbreads with it, 173 00:07:11,014 --> 00:07:12,766 and I'm calling it liver and onions. 174 00:07:12,807 --> 00:07:15,101 Liver and onions speaks to my Jewish heritage. 175 00:07:15,143 --> 00:07:17,437 When I was pregnant with both children, 176 00:07:17,479 --> 00:07:19,522 all I craved was livers. 177 00:07:19,564 --> 00:07:21,066 Third course is gonna be burgoo. 178 00:07:21,107 --> 00:07:23,318 - You know what burgoo is? - No. 179 00:07:23,360 --> 00:07:24,819 It's a Kentucky dish, 180 00:07:24,861 --> 00:07:26,696 it was created by this French chef in Kentucky. 181 00:07:26,738 --> 00:07:28,698 It has, like, all kinds of game in it. 182 00:07:28,740 --> 00:07:30,909 Birds and rabbit and squirrels. 183 00:07:32,160 --> 00:07:35,622 The first one is going to be esquites, it's just corn. 184 00:07:35,663 --> 00:07:37,957 I'm going to add some grasshoppers as well, 185 00:07:37,999 --> 00:07:40,710 but I'm going to make it more elevated. 186 00:07:40,752 --> 00:07:42,796 I want to represent all the Mexican skills 187 00:07:42,837 --> 00:07:44,130 and flavor that I get. 188 00:07:44,172 --> 00:07:46,508 So, that's why I'm going to use 189 00:07:46,549 --> 00:07:47,967 the humblest ingredients. 190 00:07:48,009 --> 00:07:50,303 Mexican culinary isn't that fancy. 191 00:07:50,345 --> 00:07:51,846 We're focused on flavor. 192 00:07:51,888 --> 00:07:53,848 The second course is going to be... 193 00:07:55,850 --> 00:07:58,645 And pasilla chili, and the third course, 194 00:07:58,687 --> 00:08:00,730 this is going to be a chiles en nogada, 195 00:08:00,772 --> 00:08:02,649 beef sausage with bacon. 196 00:08:02,691 --> 00:08:03,900 And inside... 197 00:08:05,026 --> 00:08:06,653 We can do it with agar-agar, 198 00:08:06,695 --> 00:08:08,697 - we can make an apricot jelly. - Yeah. 199 00:08:08,738 --> 00:08:11,157 The dessert is going to be a chocolate tamale, 200 00:08:11,199 --> 00:08:14,035 and ice cream, made of hazelnut and cheese. 201 00:08:14,077 --> 00:08:16,037 Not only do I represent the Top Chef US, 202 00:08:16,079 --> 00:08:18,832 but my mother is Malaysian, my dad is from Hong Kong, 203 00:08:18,873 --> 00:08:20,166 and I'm Australian. 204 00:08:20,208 --> 00:08:21,501 Growing up in Australia, 205 00:08:21,543 --> 00:08:22,961 I didn't really knew where I fit. 206 00:08:23,003 --> 00:08:24,671 Me and my brother were the only Asians 207 00:08:24,713 --> 00:08:26,423 in the whole community up there. 208 00:08:26,464 --> 00:08:28,008 I remember there was, like, Australia Day, 209 00:08:28,049 --> 00:08:30,218 and I wrapped the Australian flag 210 00:08:30,260 --> 00:08:31,678 around my neck 211 00:08:31,720 --> 00:08:33,346 and some white butcher just called out, 212 00:08:33,388 --> 00:08:34,723 said I'm not Australian. 213 00:08:34,764 --> 00:08:36,474 But this is different 214 00:08:36,516 --> 00:08:37,934 in Top Chef World All Stars. 215 00:08:37,976 --> 00:08:40,228 I can represent who I want in my cuisine. 216 00:08:40,770 --> 00:08:43,732 The first dish that I wanna do is clam velouté. 217 00:08:43,773 --> 00:08:46,109 The whole idea of this American pot, 218 00:08:46,151 --> 00:08:49,029 the sauce is gonna taste almost like a clam chowder. 219 00:08:49,070 --> 00:08:51,740 The next one's gonna be a lobster curry, 220 00:08:51,781 --> 00:08:53,408 just to show off that side of Malaysia. 221 00:08:53,450 --> 00:08:55,201 Number three is gonna be ngau lam, 222 00:08:55,243 --> 00:08:56,703 Hong Kong, where my dad's from. 223 00:08:56,745 --> 00:08:58,455 Number four, I'm Australian. 224 00:08:58,496 --> 00:09:00,707 One of my favorite desserts is called lamington. 225 00:09:00,749 --> 00:09:02,500 I represent different parts of the world, 226 00:09:02,542 --> 00:09:05,628 and I want to bring all those things into my menu, 227 00:09:05,670 --> 00:09:07,213 without making it confusing 228 00:09:07,255 --> 00:09:09,007 and feel like it came from the same restaurant. 229 00:09:09,049 --> 00:09:10,675 It's a good story to tell. 230 00:09:11,134 --> 00:09:13,094 - SARA: I'm thinking dessert. - AMAR: What are you thinking? 231 00:09:13,136 --> 00:09:15,055 SARA: So, I wanna make a cake, with English peas. 232 00:09:15,096 --> 00:09:16,806 AMAR: That's kind of risky. 233 00:09:16,848 --> 00:09:18,391 Hear me out, this is a cake 234 00:09:18,433 --> 00:09:20,101 that my mother has made since we were children. 235 00:09:20,143 --> 00:09:22,020 I think-- I mean that's very risky, 236 00:09:22,062 --> 00:09:23,813 - if I would say. - Yeah? 237 00:09:23,855 --> 00:09:26,232 If you're doing pea cake in London, I will get that, 238 00:09:26,274 --> 00:09:29,402 but you're doing pea cake in Paris-- uh, what? 239 00:09:29,444 --> 00:09:31,863 So, the pea soup puréed, or just chunky? 240 00:09:31,905 --> 00:09:33,823 No, you purée them, there's not, like, chunks. 241 00:09:33,865 --> 00:09:35,867 It's not like Tom's apple cake. 242 00:09:38,536 --> 00:09:40,872 All right, let's go, buddy. Vámonos chicos! 243 00:09:40,914 --> 00:09:42,165 All right, let's do it. 244 00:09:42,207 --> 00:09:45,752 *** 245 00:09:45,794 --> 00:09:47,212 Let's go, team Buddha-Ali. 246 00:09:47,253 --> 00:09:50,423 Hey BMW, take me to La Fermette. 247 00:09:50,465 --> 00:09:51,508 AUTOMATED VOICE: Let's go. 248 00:09:52,842 --> 00:09:54,260 SARA: Paris is the culinary capital of the world. 249 00:09:54,302 --> 00:09:56,930 I'm excited to shop for the meal of my life. 250 00:09:57,639 --> 00:10:00,767 There's tons of, like, cool little markets and stores. 251 00:10:00,809 --> 00:10:02,560 - AMAR: This is nice. - SARA: Yup. 252 00:10:02,602 --> 00:10:05,605 - Look at that romanesco. - AMAR: Look at those figs. 253 00:10:05,647 --> 00:10:08,024 SARA: Oh, look at this. Get a couple of big handfuls. 254 00:10:08,066 --> 00:10:09,442 AMAR: I could live here. 255 00:10:10,276 --> 00:10:11,778 TOM G: Oh, my God, this is beautiful. 256 00:10:11,820 --> 00:10:13,613 BUDDHA: Get some Asian produce. 257 00:10:13,655 --> 00:10:16,783 Get some daikon. That's it. 258 00:10:16,825 --> 00:10:18,410 If you see seaweed, get seaweed. 259 00:10:18,451 --> 00:10:19,869 TOM G: 260 00:10:19,911 --> 00:10:21,329 GABRI: Oh, that's beautiful, yeah. 261 00:10:21,371 --> 00:10:23,498 SARA: I need three kilos of butter. 262 00:10:23,540 --> 00:10:24,749 Oh, my God. 263 00:10:24,791 --> 00:10:26,459 BUDDHA: Two saddles of lamb. 264 00:10:26,501 --> 00:10:28,420 And then I'll get one rack. Au revoir. 265 00:10:28,461 --> 00:10:31,297 - TOM G: Have a look. - GABRI: Nice. Oh, nice. 266 00:10:31,339 --> 00:10:34,676 - SARA: Do you have rabbit? - AMAR: Lapin?Yeah. Three. 267 00:10:35,593 --> 00:10:36,845 BUDDHA: Homard? 268 00:10:37,637 --> 00:10:38,888 BUDDHA: 269 00:10:38,930 --> 00:10:41,307 No, lobster. Okay, merci. 270 00:10:41,349 --> 00:10:43,226 SARA: And the veal sweetbreads? 271 00:10:44,936 --> 00:10:46,646 - AMAR: No? - They don't have sweetbreads. 272 00:10:46,688 --> 00:10:48,356 GABRI: You have plantain? 273 00:10:49,357 --> 00:10:51,026 GABRI: Ah, there's no plantain. 274 00:10:51,067 --> 00:10:53,028 I cannot find plantains. 275 00:10:53,069 --> 00:10:56,740 I need to substitute, or completely change my dish. 276 00:11:06,958 --> 00:11:08,376 You have plantain? 277 00:11:09,461 --> 00:11:10,628 Thought so. 278 00:11:10,670 --> 00:11:12,005 GABRI: Let's grab the sweet potato 279 00:11:12,047 --> 00:11:13,590 if we would have had the plantain-- 280 00:11:13,631 --> 00:11:14,924 GABRI: All of this. 281 00:11:15,884 --> 00:11:17,427 SARA: All right. 282 00:11:17,469 --> 00:11:19,137 I think we should buy something just in case. 283 00:11:19,804 --> 00:11:22,766 - Do you have liver? Okay. - AMAR: Yeah, get 'em. 284 00:11:22,807 --> 00:11:24,601 SARA: Is it exactly what I wanted? 285 00:11:24,642 --> 00:11:28,146 No, but at least now I feel like the dish will be complete. 286 00:11:28,188 --> 00:11:29,564 Let's get out of here. 287 00:11:31,608 --> 00:11:32,776 BUDDHA: Okay. No. 288 00:11:32,817 --> 00:11:34,277 There's a little bit of panic 289 00:11:34,319 --> 00:11:35,987 that we might not get everything that we need. 290 00:11:36,488 --> 00:11:38,114 ALI: What are you getting instead of the lobster? 291 00:11:38,156 --> 00:11:40,158 BUDDHA: I don't want to pivot. 292 00:11:45,497 --> 00:11:46,581 Oh, my God. 293 00:11:48,166 --> 00:11:51,002 It's such a sigh of relief. I don't have to change my menu. 294 00:11:51,044 --> 00:11:52,462 Merci. Merci. 295 00:11:52,504 --> 00:11:54,214 Especially for the meal of your life, 296 00:11:54,255 --> 00:11:55,882 you want the freshest ingredients you can get. 297 00:11:55,924 --> 00:11:57,342 [terminal chimes] 298 00:11:58,134 --> 00:11:59,511 TOM G: And chapulines is what again? 299 00:11:59,552 --> 00:12:01,805 - Grasshoppers? - Yeah, grasshoppers. 300 00:12:01,846 --> 00:12:05,141 I bring grasshoppers all the way with me from Mexico. 301 00:12:05,600 --> 00:12:08,937 I'm representing this cultural part of Mexico. 302 00:12:12,899 --> 00:12:14,359 - You're Mexican? - SALESPERSON: Yes. 303 00:12:16,111 --> 00:12:18,154 Look at that. They got [indistinct] chilis. 304 00:12:18,196 --> 00:12:20,990 This is the proper pepper for the chiles en nogada. 305 00:12:21,032 --> 00:12:22,659 I'm super excited 306 00:12:22,701 --> 00:12:26,121 finding this amazing store in the middle of Paris. 307 00:12:28,873 --> 00:12:31,334 I don't have to change my menu at all, thank God. 308 00:12:31,376 --> 00:12:33,169 TOM G: Chico, how many you want? 309 00:12:33,211 --> 00:12:34,462 GABRI: All black beans? Yes. 310 00:12:34,504 --> 00:12:36,172 - Four. - Play it safe. 311 00:12:36,214 --> 00:12:38,383 That's not the first time you burned beans, so. 312 00:12:39,050 --> 00:12:40,885 - GABRI: Bye. - That's it. 313 00:12:43,054 --> 00:12:47,392 *** 314 00:12:50,353 --> 00:12:52,397 - SARA: It's a nice kitchen. - GABRI: Super nice. 315 00:12:52,439 --> 00:12:54,816 - AMAR: Tell me about it. - ALI: We got this, we got this. 316 00:12:54,858 --> 00:12:57,193 - The rabbit's first. - All right, let's go. 317 00:12:58,278 --> 00:13:00,363 This rainbow trout is gonna be my first course, 318 00:13:00,405 --> 00:13:02,032 served with a clam velouté, 319 00:13:02,073 --> 00:13:04,367 inspired by a New England clam chowder. 320 00:13:04,409 --> 00:13:06,411 Second course is gonna be blue lobster 321 00:13:06,453 --> 00:13:08,329 with squash and curry bisque. 322 00:13:08,371 --> 00:13:10,123 This lobster dish is gonna have 323 00:13:10,165 --> 00:13:12,208 some hints of that Malaysian flavor. 324 00:13:12,250 --> 00:13:14,961 Third course, I'll be inspired by a Hong Kong dish 325 00:13:15,003 --> 00:13:16,421 called ngau lam. 326 00:13:16,463 --> 00:13:18,256 So I'm gonna be starting on braising my lamb, 327 00:13:18,298 --> 00:13:19,966 and after that, I'll jump on the eggplant. 328 00:13:20,008 --> 00:13:21,718 The last course I'll be doing a coconut, 329 00:13:21,760 --> 00:13:24,429 raspberry and chocolate dessert called lamington. 330 00:13:24,471 --> 00:13:28,391 So, everything's gonna have, like, a little hint to who I am. 331 00:13:28,433 --> 00:13:30,268 GABRI: How are you doing, buddy? 332 00:13:30,310 --> 00:13:32,228 Can you help me blend in all the sauce? 333 00:13:32,270 --> 00:13:34,064 My first course is going to be esquites 334 00:13:34,105 --> 00:13:37,233 with huitlacoche purée and grasshopper tostada. 335 00:13:37,275 --> 00:13:38,610 TOM G: I start with the duxelles? 336 00:13:38,651 --> 00:13:40,195 - Yes. - TOM G: The sweet potatoes 337 00:13:40,236 --> 00:13:41,654 - are in the oven? - Yep. 338 00:13:41,696 --> 00:13:43,239 The second course, I'm going to make 339 00:13:43,281 --> 00:13:44,866 this sweet potato empanada 340 00:13:44,908 --> 00:13:46,368 with black bean purée. 341 00:13:46,409 --> 00:13:48,078 Gabri, tell me about the third course. 342 00:13:48,119 --> 00:13:49,746 This is going to be the chiles en nogada. 343 00:13:49,788 --> 00:13:51,748 Chiles en nogada is a celebration dish from Mexico. 344 00:13:51,790 --> 00:13:53,833 For the fourth course, chocolate tamale, 345 00:13:53,875 --> 00:13:56,503 hazelnut ice cream, with the goat cheese. 346 00:13:56,544 --> 00:13:58,672 I mean I got the craziness, I got the flavors, 347 00:13:58,713 --> 00:14:01,633 but I'm using the humblest ingredients. 348 00:14:01,675 --> 00:14:03,510 [gasps] I love it. 349 00:14:03,551 --> 00:14:05,345 - What is that? - Grasshopper. 350 00:14:07,514 --> 00:14:09,974 Amar, have you ever had a couvillion before? 351 00:14:10,475 --> 00:14:13,603 - I had it once on Top Chef. - SARA: All right. 352 00:14:14,312 --> 00:14:16,272 For the first course, I am making couvillion 353 00:14:16,314 --> 00:14:18,191 with shellfish and trinity. 354 00:14:18,233 --> 00:14:20,235 I'm gonna sauté the livers and kidneys, 355 00:14:20,276 --> 00:14:21,528 so we can put it back 356 00:14:21,569 --> 00:14:22,946 - and then roll it. - Perfect. 357 00:14:22,987 --> 00:14:24,114 For the second course, 358 00:14:24,155 --> 00:14:27,117 I am making liver and onions 359 00:14:27,158 --> 00:14:28,952 with cookie butter and figs. 360 00:14:28,993 --> 00:14:30,787 It's Jewish fat girl food. 361 00:14:30,829 --> 00:14:32,580 For the third course, I am making burgoo, 362 00:14:32,622 --> 00:14:34,582 and for the fourth course, I am making pea cake 363 00:14:34,624 --> 00:14:37,252 with pistachios and buttermilk sorbet. 364 00:14:37,293 --> 00:14:39,129 Getting the ice cream base done? 365 00:14:39,170 --> 00:14:40,505 - Oui,Chef. - SARA: I heard you. 366 00:14:42,173 --> 00:14:43,758 ALI: Buddha, what about this lamb dish? 367 00:14:43,800 --> 00:14:45,969 It's gonna have some Hong Kong flavors to that. 368 00:14:46,011 --> 00:14:48,555 I'm using a stock called lou soi, 369 00:14:48,596 --> 00:14:50,306 which is like a master stock. 370 00:14:50,348 --> 00:14:52,642 My dad actually has a stock in his restaurant 371 00:14:52,684 --> 00:14:55,228 and it still lives on, it's actually older than me. 372 00:14:55,270 --> 00:14:57,522 The lamb's gonna be braised in the master stock. 373 00:14:57,564 --> 00:15:00,275 I said to my brother, who's now running the restaurant 374 00:15:00,316 --> 00:15:01,735 and is still constantly using that stock, 375 00:15:01,776 --> 00:15:03,570 if the restaurant was ever to burn down, 376 00:15:03,611 --> 00:15:05,196 he has to run out with that stock. 377 00:15:05,238 --> 00:15:06,656 SARA: Two hours left. 378 00:15:06,698 --> 00:15:08,450 - You okay? All good? - GABRI: Yes. 379 00:15:08,491 --> 00:15:10,243 I'm working on my cheese sauce 380 00:15:10,285 --> 00:15:12,495 for the ravioli with sweet potatoes. 381 00:15:12,537 --> 00:15:15,206 I'm going to add French cheese in the cheese sauce. 382 00:15:15,248 --> 00:15:18,168 So, it has a mixture of Mexican flavors 383 00:15:18,209 --> 00:15:19,961 and also French flavors. 384 00:15:20,003 --> 00:15:21,254 Look at this. 385 00:15:27,844 --> 00:15:29,971 It's going to be a hard dough to work, 386 00:15:30,013 --> 00:15:31,139 but it's working. 387 00:15:31,598 --> 00:15:33,808 I'm taking the rabbit for the crépinette. 388 00:15:34,267 --> 00:15:36,853 Crépinette. So French. 389 00:15:36,895 --> 00:15:39,689 - Something is burning. - SARA: Something's burning. 390 00:15:39,731 --> 00:15:41,232 Gabri. Gabri. 391 00:15:44,694 --> 00:15:48,656 It seems like a curse right now for me in this Top Chefseason, 392 00:15:48,698 --> 00:15:51,117 I mean, I burned my beans again. 393 00:15:51,159 --> 00:15:52,786 AMAR: Something's burning. 394 00:15:52,827 --> 00:15:54,287 Pressure cooker burning something. 395 00:15:54,329 --> 00:15:55,747 Oh, [bleep]. 396 00:15:55,789 --> 00:15:58,291 I burn my black beans. I burn my lentils. 397 00:15:59,334 --> 00:16:00,710 TOM G: Give it to me. 398 00:16:00,752 --> 00:16:02,712 - It's -----ing hot. - TOM G: Hot, hot! 399 00:16:02,754 --> 00:16:05,507 Come on, dude. What's wrong with you? 400 00:16:06,549 --> 00:16:08,593 AMAR: When it smells like that burn, it's not-- 401 00:16:08,635 --> 00:16:10,428 Yeah, you can't save it, yeah. 402 00:16:10,470 --> 00:16:13,056 It's the finale. You've got no room for mistakes. 403 00:16:18,269 --> 00:16:18,603 *** 404 00:16:21,773 --> 00:16:24,359 SARA: Something's burning. Gabri. Gabri. 405 00:16:25,485 --> 00:16:28,363 There's no way to save burnt beans. 406 00:16:28,405 --> 00:16:30,699 - It's ----ing burnt, right? - TOM G: Yeah. 407 00:16:31,157 --> 00:16:32,742 Don't even think about it. 408 00:16:32,784 --> 00:16:34,160 Yes. 409 00:16:34,202 --> 00:16:36,538 I don't like to use canned food. 410 00:16:36,579 --> 00:16:39,332 I mean, it's not my thing, but I got no choice. 411 00:16:39,374 --> 00:16:41,334 It's the finale, I'm gonna start all over again 412 00:16:41,376 --> 00:16:43,086 with my beans. 413 00:16:43,128 --> 00:16:45,380 TOM G: Cooked beans from Mexico, that cannot be bad. 414 00:16:46,881 --> 00:16:48,508 - Hey, chefs. - AMAR: How are you, Chef? 415 00:16:48,550 --> 00:16:50,593 - SARA: Hey, Chef. - TOM C: Hey, Sara. 416 00:16:50,635 --> 00:16:52,345 - Is the menu complete yet? - SARA: Yeah. 417 00:16:52,387 --> 00:16:54,848 The first dish is couvillion. It's gonna be a crudo dish. 418 00:16:54,889 --> 00:16:57,183 I don't want it to be too spicy on that French palate, 419 00:16:57,225 --> 00:16:59,644 so, lightly spiced tomato broth. 420 00:16:59,686 --> 00:17:01,771 And then I'm doing veal liver. 421 00:17:01,813 --> 00:17:03,565 - TOM C: Really? - Nice and, like, medium. 422 00:17:03,606 --> 00:17:05,108 We're doing it with cookie butter. 423 00:17:05,150 --> 00:17:06,985 - Cookie butter? - It's like a fouetté caramel. 424 00:17:07,027 --> 00:17:09,112 And then I've made a purée with that. 425 00:17:09,154 --> 00:17:10,488 Okay. 426 00:17:10,530 --> 00:17:12,323 When you eat it, you'll know it's my food. 427 00:17:12,365 --> 00:17:14,367 - Sounds good. - Thanks. 428 00:17:14,409 --> 00:17:15,869 - Hey, Gabri, how you doing? - Hello, Chef. 429 00:17:15,910 --> 00:17:17,746 How do you feel about your menu so far? 430 00:17:17,787 --> 00:17:19,497 I'm feeling comfortable, Chef. 431 00:17:19,539 --> 00:17:21,708 I'm gonna make my authentic Mexican cuisine, 432 00:17:21,750 --> 00:17:23,335 but I'm going to try to elevate it 433 00:17:23,376 --> 00:17:26,671 to a Michelin-star menu, Chef. 434 00:17:26,713 --> 00:17:28,798 - So, what are you making here? - GABRI: Chiles en nogada. 435 00:17:28,840 --> 00:17:30,800 which is multiple layers, like sushi. 436 00:17:30,842 --> 00:17:32,677 TOM C: How does it feel, you got very emotional 437 00:17:32,719 --> 00:17:34,304 when you knew you were going on. 438 00:17:34,346 --> 00:17:36,014 Are you still high on that emotion? 439 00:17:36,056 --> 00:17:37,557 I'm super emotional all the time, 440 00:17:37,599 --> 00:17:39,267 I mean, the passion bring me here 441 00:17:39,309 --> 00:17:41,936 and I'm never going to let it aside. 442 00:17:41,978 --> 00:17:43,438 Well, listen, it sounds exciting. 443 00:17:43,480 --> 00:17:44,814 - Thank you, Chef. - Good luck. 444 00:17:44,856 --> 00:17:47,025 - Thank you so much. - Hey, Buddha. 445 00:17:47,067 --> 00:17:48,401 Chef. Last time. 446 00:17:48,443 --> 00:17:50,028 - Yeah. - An absolute pleasure. 447 00:17:50,070 --> 00:17:52,030 Yeah, I don't think there will be a third for you. 448 00:17:52,072 --> 00:17:53,823 I've already applied for the next season. 449 00:17:53,865 --> 00:17:55,742 Okay, good. Tell me about your menu. 450 00:17:55,784 --> 00:17:58,411 As you said, you want to see me on a plate. 451 00:17:58,453 --> 00:18:00,205 And I represent the Malaysian community, 452 00:18:00,246 --> 00:18:01,706 Hong Kong community, American, so, I'm trying 453 00:18:01,748 --> 00:18:03,750 to represent all these cultures, 454 00:18:03,792 --> 00:18:05,794 but still bring it back to me using French produce. 455 00:18:05,835 --> 00:18:07,837 The last one I'm going to be doing is Australian, 456 00:18:07,879 --> 00:18:10,131 - which is a lamington. - So you are doing dessert? 457 00:18:10,173 --> 00:18:11,883 I am doing dessert. Of course. 458 00:18:11,925 --> 00:18:13,843 - Listen, all sounds good. - BUDDHA: Thank you, Chef. 459 00:18:13,885 --> 00:18:15,345 Everything looks great, sous-chefs, 460 00:18:15,387 --> 00:18:16,846 you have the night off. 461 00:18:16,888 --> 00:18:18,598 Chefs, after you're done, meet me 462 00:18:18,640 --> 00:18:20,725 at 4 Rue de Sèvres, we'll see you there. 463 00:18:20,767 --> 00:18:22,268 - Oh, nice. - Thank you. 464 00:18:22,310 --> 00:18:23,937 The tomato water, 465 00:18:23,978 --> 00:18:25,730 you want to taste it really quick? 466 00:18:26,815 --> 00:18:28,566 It's not gonna blow their ass out? 467 00:18:29,693 --> 00:18:33,321 - It's spicy. - It's not spicy at all. 468 00:18:33,822 --> 00:18:37,283 Hopefully, the flavors will mellow overnight. 469 00:18:37,325 --> 00:18:38,827 BUDDHA: Eight minutes. 470 00:18:38,868 --> 00:18:40,495 TOM G: Gabri, you hear that? 471 00:18:40,537 --> 00:18:42,288 - Yes. - TOM G: Are you done cooking? 472 00:18:42,330 --> 00:18:43,998 No, I'm gonna finish the beans 473 00:18:44,040 --> 00:18:46,751 - and I need to blend it. - TOM G: I'll blend it for you. 474 00:18:46,793 --> 00:18:48,628 I'm done with everything you give me. 475 00:18:48,670 --> 00:18:51,131 There's a lot of very technical things to do tomorrow 476 00:18:51,172 --> 00:18:55,135 to make sure that everything is going to be perfect. 477 00:18:55,176 --> 00:18:56,845 Thank you so much. 478 00:18:56,886 --> 00:18:58,888 - Appreciate it, from my heart. - You got this, bro. 479 00:18:58,930 --> 00:19:01,182 - Thank you. - Yeah, you're welcome. 480 00:19:01,224 --> 00:19:03,518 - SARA: Tomorrow, let's kill it. - AMAR: Let's kill it tomorrow. 481 00:19:03,560 --> 00:19:04,978 TOM G: Brother from a different mother. 482 00:19:05,020 --> 00:19:09,482 *** 483 00:19:09,524 --> 00:19:11,276 - SARA: It's gorgeous. - GABRI: It's beautiful. 484 00:19:11,317 --> 00:19:13,778 There's always a special meal for making the finale 485 00:19:13,820 --> 00:19:16,573 and I'm pretty sure it's gonna be somewhere spectacular. 486 00:19:16,614 --> 00:19:18,783 Number 4 Rue-something. 487 00:19:18,825 --> 00:19:21,202 GABRI: Oh, rue. Ruemeans a street. 488 00:19:21,870 --> 00:19:24,164 We have absolutely no idea where we're going, 489 00:19:24,205 --> 00:19:25,832 but we're all pretty excited 490 00:19:25,874 --> 00:19:27,500 to just start walking around Paris. 491 00:19:27,542 --> 00:19:29,002 Hold on, hold on, I think I've taken us 492 00:19:29,044 --> 00:19:32,047 - the wrong way again. - Oh, come on, buddy. 493 00:19:34,799 --> 00:19:36,760 - GAIL: Hello. - PADMA: Hi! 494 00:19:37,427 --> 00:19:41,639 - Welcome. Please, follow us. - TOM C: Welcome to Marsan. 495 00:19:41,681 --> 00:19:43,475 BUDDHA: Oh, my God. Hélène Darroze. 496 00:19:43,516 --> 00:19:45,101 I cannot believe it. 497 00:19:49,397 --> 00:19:51,232 - HÉLÈNE: Hello, Chef. - Hello. 498 00:19:51,274 --> 00:19:53,109 - Hello, nice to meet you. - SARA: I'm Sara. 499 00:19:53,151 --> 00:19:55,153 - Nice to meet you. - Nice to meet you, Sara. 500 00:19:55,195 --> 00:19:57,072 BUDDHA: Hélène Darroze. is a judge on Top Chef France. 501 00:19:57,113 --> 00:19:58,531 Hello. 502 00:19:58,573 --> 00:20:00,909 Probably top five best chefs in the world. 503 00:20:00,950 --> 00:20:03,411 Thank you so much for being with us. 504 00:20:03,453 --> 00:20:05,663 We are so happy. 505 00:20:05,705 --> 00:20:07,582 Absolute juggernaut of a chef. 506 00:20:07,624 --> 00:20:09,751 I chased you down earlier this year 507 00:20:09,793 --> 00:20:12,003 at Union Square market, I'm not sure if you remember. 508 00:20:12,045 --> 00:20:14,381 HÉLÈNE: Yes, yeah, yeah, I remember. 509 00:20:14,422 --> 00:20:16,091 Okay. Yes, yes, yes. 510 00:20:18,927 --> 00:20:21,179 So, here you are at the chef's table. 511 00:20:23,056 --> 00:20:25,850 We cooked for you something special, of course. 512 00:20:25,892 --> 00:20:29,062 This first little piece is an oyster 513 00:20:29,104 --> 00:20:30,647 with the caviar on the top. 514 00:20:30,689 --> 00:20:33,566 We used veloutine of white cocoa beans. 515 00:20:34,025 --> 00:20:36,444 I think I'm in love. Thank you. 516 00:20:36,945 --> 00:20:38,863 - Can I eat it now? - Yeah. 517 00:20:40,365 --> 00:20:42,617 Mm! That's so good. 518 00:20:44,244 --> 00:20:46,913 Well, it's a nice way to end season 20 519 00:20:46,955 --> 00:20:48,748 at one of the best restaurants 520 00:20:48,790 --> 00:20:50,083 -in Paris. - GABRI: Definitely. 521 00:20:50,125 --> 00:20:52,210 What made you want to come back 522 00:20:52,252 --> 00:20:56,047 - to do Top Chefagain, Buddha? - Obsession, really. 523 00:20:56,089 --> 00:20:58,091 In the last season, once I played it up, 524 00:20:58,133 --> 00:21:00,260 I had about five minutes to kind of reflect on everything 525 00:21:00,301 --> 00:21:02,095 that was happening, and it was kind of like 526 00:21:02,137 --> 00:21:04,681 no matter what happened, I was just kind of sad 527 00:21:04,723 --> 00:21:06,975 that I would probably never ever do this again. 528 00:21:07,475 --> 00:21:09,436 And then to have that phone call, 529 00:21:09,477 --> 00:21:10,770 my dreams came true. 530 00:21:10,812 --> 00:21:12,105 Like, Hélène Darroze 531 00:21:12,147 --> 00:21:13,732 is cooking for us right now, like-- 532 00:21:13,773 --> 00:21:15,191 GAIL: Yes, she is. 533 00:21:15,233 --> 00:21:17,360 I feel the same, by the way, Buddha. 534 00:21:17,402 --> 00:21:18,862 BUDDHA: Yeah, exactly. 535 00:21:19,988 --> 00:21:21,448 Thank you. 536 00:21:21,489 --> 00:21:25,035 Oh, my goodness, Chef. 537 00:21:29,456 --> 00:21:31,833 There's a little foie gras stuck in here too. 538 00:21:32,917 --> 00:21:36,296 -GABRI: Delicious. -SARA: It's delicious. 539 00:21:36,338 --> 00:21:39,090 - C'est bon. - What about you, Sara? 540 00:21:39,132 --> 00:21:41,801 What was the biggest change that you've noticed in your life 541 00:21:41,843 --> 00:21:43,762 - since the last time? - Personally, for me... 542 00:21:43,803 --> 00:21:45,597 - PADMA: Yeah, personally. - ...two children. 543 00:21:45,638 --> 00:21:47,807 I saw her do it, Krishna was there 544 00:21:47,849 --> 00:21:49,934 like, running around and, like, Eddie had children, 545 00:21:49,976 --> 00:21:51,936 and Kelsey had a kid and I was like, "Oh man, 546 00:21:51,978 --> 00:21:53,897 I can totally have kids 547 00:21:53,938 --> 00:21:55,690 and have a business, and be a chef." 548 00:21:55,732 --> 00:21:57,525 We are capable of more than we think. 549 00:21:57,567 --> 00:21:58,860 SARA: Yeah. 550 00:21:58,902 --> 00:22:00,653 Winning Top Chef World All Stars 551 00:22:00,695 --> 00:22:02,781 would show people you don't have to be 552 00:22:02,822 --> 00:22:04,491 in one of the biggest cities in the world. 553 00:22:04,532 --> 00:22:06,659 You can be from a small town, 554 00:22:06,701 --> 00:22:08,703 then you can be the chef that has the big name, 555 00:22:08,745 --> 00:22:10,914 and I want people to realize that. 556 00:22:11,539 --> 00:22:13,124 Wow. [chuckles] 557 00:22:13,166 --> 00:22:16,378 I have to say, I've seen a tremendous amount 558 00:22:16,419 --> 00:22:19,339 of change and evolution just since we started in London. 559 00:22:19,381 --> 00:22:21,966 That's kind of the best thing, for us anyway, 560 00:22:22,008 --> 00:22:23,426 of being part of this. 561 00:22:23,468 --> 00:22:25,303 I owe my life to the kitchen. 562 00:22:25,762 --> 00:22:27,764 I want to prove myself, you know, 563 00:22:27,806 --> 00:22:29,974 what I'm capable of doing 564 00:22:30,016 --> 00:22:32,394 to keep growing in my career, 565 00:22:32,435 --> 00:22:36,648 so I don't want to stop any day of my life. 566 00:22:36,690 --> 00:22:38,400 We are reaching the top of the top. 567 00:22:38,441 --> 00:22:42,987 Having this beautiful dinner with Hélène Darroze 568 00:22:43,029 --> 00:22:45,699 and all the judges, what an experience. 569 00:22:45,740 --> 00:22:48,952 But I'm carrying a heavy backpack right now, 570 00:22:48,993 --> 00:22:52,205 you know, because I'm not just doing it for me, 571 00:22:52,247 --> 00:22:53,998 I'm doing it for all the people 572 00:22:54,040 --> 00:22:55,709 that are supporting me in Mexico. 573 00:22:55,750 --> 00:22:58,753 And I don't want to let them down. 574 00:22:58,795 --> 00:23:02,048 Thank you for a beautiful season of food, 575 00:23:02,090 --> 00:23:03,758 laughter, and a lot of tears. 576 00:23:04,884 --> 00:23:07,012 I hope that you cook the best food 577 00:23:07,053 --> 00:23:09,389 of your own careers and lives. 578 00:23:09,431 --> 00:23:12,642 And remember every moment because today and tomorrow 579 00:23:12,684 --> 00:23:14,728 is once in a lifetime. 580 00:23:14,769 --> 00:23:17,355 - Cheers. - PADMA: Salute. 581 00:23:31,911 --> 00:23:35,081 Today's the day, man. Top Chef World All Star. 582 00:23:35,123 --> 00:23:38,084 Like, Top Chef has never gone this big. 583 00:23:38,126 --> 00:23:41,921 The caliber of the judges, the caliber of the chefs. 584 00:23:42,422 --> 00:23:45,842 I've waited for this moment of redemption 585 00:23:45,884 --> 00:23:47,927 for four years 586 00:23:47,969 --> 00:23:49,971 and now is the moment. 587 00:23:50,847 --> 00:23:52,349 I got one Top Chefcrown. 588 00:23:52,390 --> 00:23:56,019 But this is different. This is World All Stars. 589 00:23:56,061 --> 00:23:57,687 I want this crown. 590 00:23:59,481 --> 00:24:03,026 *** 591 00:24:03,068 --> 00:24:05,528 - GABRI: Bonjour. - BUDDHA: Bonjour. 592 00:24:06,363 --> 00:24:09,491 Just getting to this stage, such an accomplishment. 593 00:24:09,532 --> 00:24:12,494 - Yeah, absolutely. I agree. - It's the toughest season yet. 594 00:24:12,535 --> 00:24:14,829 Today is definitely one of the biggest days of my life. 595 00:24:14,871 --> 00:24:16,915 It's more than just the win. 596 00:24:16,956 --> 00:24:18,958 It's making history, and there's no way 597 00:24:19,000 --> 00:24:21,044 that I'm leaving without that title. 598 00:24:21,086 --> 00:24:22,962 Allez, allez, mon ami. 599 00:24:27,550 --> 00:24:30,220 - SARA: Let's go, boys. - ALI: Let's get this. 600 00:24:30,261 --> 00:24:32,013 AMAR: All right, what do we make? 601 00:24:32,055 --> 00:24:35,100 - GABRI: Bonjour. Bonjour. - Let's get it. 602 00:24:35,141 --> 00:24:36,351 ALI: 603 00:24:36,393 --> 00:24:37,686 You're gonna salt and pepper them 604 00:24:37,727 --> 00:24:39,062 and then you're gonna roll them, 605 00:24:39,104 --> 00:24:41,147 - so it gets a nicer shape. - Behind. 606 00:24:45,860 --> 00:24:48,863 - It's not as spicy as it was. - No, it's settled down now. 607 00:24:48,905 --> 00:24:51,074 So I need the fish done, get the liver portioned, 608 00:24:51,116 --> 00:24:52,784 so we have that ready for the next course. 609 00:24:52,826 --> 00:24:54,411 I'm gonna start on the cake. 610 00:24:54,452 --> 00:24:56,204 GABRI: There's a prep list for you. 611 00:24:56,246 --> 00:24:58,581 I'm going to focus on the second course. 612 00:24:58,623 --> 00:25:00,333 This is my empanada dough. 613 00:25:06,923 --> 00:25:08,383 We need to make it thicker. 614 00:25:08,425 --> 00:25:10,260 I got some problems with the empanada. 615 00:25:10,301 --> 00:25:12,721 The sweet potato is very runny, 616 00:25:12,762 --> 00:25:15,015 and I need to be very careful 617 00:25:15,056 --> 00:25:17,976 when I press the empanada. 618 00:25:18,018 --> 00:25:19,310 Now we're talking. 619 00:25:19,978 --> 00:25:22,814 A little technical issues but everything's good. 620 00:25:22,856 --> 00:25:24,733 BUDDHA: Two hours to first course. 621 00:25:24,774 --> 00:25:27,027 GABRI: Oh, my God. 622 00:25:27,068 --> 00:25:29,029 Buddha, how are you feeling on time, Papi? 623 00:25:29,070 --> 00:25:30,947 I'm good, I'm gonna start coating these lamingtons 624 00:25:30,989 --> 00:25:33,408 to represent the Australian side. 625 00:25:33,450 --> 00:25:34,909 So I'm soaking them in chocolate, 626 00:25:34,951 --> 00:25:36,453 covering them in coconut. 627 00:25:36,494 --> 00:25:38,329 I need to push, you know? How you doing? 628 00:25:38,371 --> 00:25:40,081 ALI: Just finishing the lobster shrimp first. 629 00:25:40,123 --> 00:25:42,417 Then I'm gonna start doing my ravioli, okay? 630 00:25:43,460 --> 00:25:45,587 For the first three courses, I'm doing meat. 631 00:25:45,628 --> 00:25:48,173 So I wanted to do vegetables for the last course. 632 00:25:48,214 --> 00:25:51,217 So, I'm making some pea cake. 633 00:25:51,259 --> 00:25:53,803 This dish is my heart, like, this is my mother, 634 00:25:53,845 --> 00:25:55,263 who helped me start my business. 635 00:25:55,305 --> 00:25:57,349 This is my mother who taught me how to cook. 636 00:25:57,390 --> 00:25:58,767 Delicious. 637 00:25:59,225 --> 00:26:01,269 To get to close out with my mother's dish, 638 00:26:01,311 --> 00:26:03,021 who gets to write a love letter like that? 639 00:26:03,063 --> 00:26:04,939 One hour till first course, everybody. 640 00:26:04,981 --> 00:26:06,358 BUDDHA: How's the lamb going, Ali? 641 00:26:06,399 --> 00:26:07,650 ALI: Ten minutes. 642 00:26:08,151 --> 00:26:10,070 I'm working at all the elements of the dessert. 643 00:26:10,111 --> 00:26:12,530 This is going to be a tamale made out of chocolate. 644 00:26:12,572 --> 00:26:15,283 I don't know why it's not a thing in Mexico. 645 00:26:15,325 --> 00:26:19,287 The third course, almost like Kentucky gumbo. 646 00:26:19,329 --> 00:26:21,664 - Burgoo. - AMAR: Okay. 647 00:26:22,374 --> 00:26:24,084 The grasshoppers are really interesting, actually, 648 00:26:24,125 --> 00:26:25,210 I never had them before. 649 00:26:25,251 --> 00:26:27,087 I'm making grasshopper dust, 650 00:26:27,128 --> 00:26:29,339 which is, you know, okay. 651 00:26:30,298 --> 00:26:32,759 It's almost like dried fish. Very savory, salty. 652 00:26:32,801 --> 00:26:35,595 - I can learn a lot from Gabri. - It's 15 minutes. 653 00:26:36,513 --> 00:26:40,684 *** 654 00:26:41,518 --> 00:26:44,354 Oh, my God. Look at the panel. 655 00:26:48,692 --> 00:26:51,444 - PADMA: I'm excited. - GAIL: I am too. I'm hungry. 656 00:26:53,780 --> 00:26:56,324 I just want to thank everybody for being here, 657 00:26:56,366 --> 00:26:58,368 it's an extraordinary table. 658 00:26:59,202 --> 00:27:02,080 I know that the chefs are so excited. 659 00:27:02,122 --> 00:27:05,000 It's a very big moment for us to be in Paris, 660 00:27:05,041 --> 00:27:07,335 to be celebrating our 20th season. 661 00:27:07,377 --> 00:27:09,504 And we're so delighted to share this meal with you. 662 00:27:09,546 --> 00:27:12,340 What's really nice is we are now 663 00:27:12,382 --> 00:27:14,551 sort of seeing who they are as chefs. 664 00:27:14,592 --> 00:27:16,970 It should be great, this will be really interesting. 665 00:27:18,054 --> 00:27:19,514 Two minutes, guys. 666 00:27:19,556 --> 00:27:21,516 TOM G: Looks good to me, but I'm German. 667 00:27:21,558 --> 00:27:23,560 SARA: For all the garnish, I just want it very organic. 668 00:27:23,601 --> 00:27:26,646 - AMAR: Like that, girl? - Yeah. Just a few. 669 00:27:26,688 --> 00:27:28,440 GABRI: Start putting the butterflies on 670 00:27:28,481 --> 00:27:29,983 like it's just landed on the flower. 671 00:27:30,400 --> 00:27:32,110 - SARA: Shellfish oil. - TOM G: Nice plate. 672 00:27:32,152 --> 00:27:34,237 - SARA: Thanks. - TOM G: Looks beautiful. 673 00:27:34,654 --> 00:27:37,198 - AMAR: First course out. - ALI: Smash it, bro. 674 00:27:37,240 --> 00:27:38,908 - I got it. - Smash it. 675 00:27:40,577 --> 00:27:42,620 - MAN: Beautiful. - HÉLÈNE: Ah, yes. 676 00:27:44,664 --> 00:27:46,207 PADMA: Oh, beautiful. 677 00:27:46,249 --> 00:27:48,043 TOM C: Really pretty. 678 00:27:48,084 --> 00:27:49,919 - PADMA: Hello, team. - CHEFS: Hello. 679 00:27:49,961 --> 00:27:52,881 Gabri, tell us about your overall menu 680 00:27:52,922 --> 00:27:54,299 and your first course. 681 00:27:54,341 --> 00:27:56,384 My overall menu is the most humble 682 00:27:56,426 --> 00:27:59,220 and traditional dishes of Mexico. 683 00:27:59,262 --> 00:28:01,056 So, in my first course, a sweet corn 684 00:28:01,097 --> 00:28:03,641 with grasshoppers tostada, corn mushrooms, 685 00:28:03,683 --> 00:28:06,144 lemon hollandaise, and a little bit of tarragon. 686 00:28:06,186 --> 00:28:08,063 - Wow. - PADMA: Sara? 687 00:28:08,104 --> 00:28:11,316 So I've taken my heritage and my region 688 00:28:11,358 --> 00:28:12,901 and brought them to the ingredients 689 00:28:12,942 --> 00:28:14,069 that are local. 690 00:28:14,110 --> 00:28:15,945 This first dish is couvillion, 691 00:28:15,987 --> 00:28:17,614 which is kind of a French Creole dish. 692 00:28:17,655 --> 00:28:20,075 What I've done, is used local seafood, shellfish 693 00:28:20,116 --> 00:28:21,910 and I've done it all completely raw. 694 00:28:21,951 --> 00:28:23,328 Where is the spice coming from? 695 00:28:23,370 --> 00:28:25,330 The tomato water has some fresh chili 696 00:28:25,372 --> 00:28:26,831 and you're getting that spice from there. 697 00:28:26,873 --> 00:28:28,208 PADMA: Buddha? 698 00:28:28,249 --> 00:28:29,709 I do represent parts of the world, 699 00:28:29,751 --> 00:28:32,295 just not one part, So every single dish 700 00:28:32,337 --> 00:28:34,047 is gonna be representing those parts. 701 00:28:34,089 --> 00:28:36,216 I reside in America right now. 702 00:28:36,257 --> 00:28:37,926 So the first course gets inspired 703 00:28:37,967 --> 00:28:39,594 by a New England clam chowder. 704 00:28:39,636 --> 00:28:41,721 This is a rainbow trout potato celery, 705 00:28:41,763 --> 00:28:44,432 served with Ossetra caviar, and a clam velouté. 706 00:28:44,474 --> 00:28:46,518 I know you have a lot to do still, 707 00:28:46,559 --> 00:28:48,478 so you can go back to your cooking. 708 00:28:48,520 --> 00:28:50,772 - GABRI: Thank you so much. - BUDDHA: Thank you very much. 709 00:28:50,814 --> 00:28:52,941 There's a lot of personality in these dishes. 710 00:28:52,982 --> 00:28:54,401 Sara blew me away. 711 00:28:54,442 --> 00:28:56,194 I love the brightness, the acidity level, 712 00:28:56,236 --> 00:28:57,362 and the hint of heat. 713 00:28:58,655 --> 00:28:59,739 HÉLÈNE: It felt to me like it's really nice, 714 00:28:59,781 --> 00:29:02,033 but it was really spicy at one stage. 715 00:29:02,075 --> 00:29:03,368 And that was... 716 00:29:04,828 --> 00:29:07,747 To have something so clean, yet have so much character 717 00:29:07,789 --> 00:29:10,709 is nice to present her story at the start. 718 00:29:10,750 --> 00:29:12,752 - AMAR: How was it? - SARA: It was ----ing crazy. 719 00:29:12,794 --> 00:29:14,963 They were like, "Where is this spice coming from?" 720 00:29:15,005 --> 00:29:17,048 Are you cooking liver? 721 00:29:17,090 --> 00:29:18,717 AMAR: I'm gonna start searing now. 722 00:29:18,758 --> 00:29:20,844 Thirteen portions. So I'll do a big and slice. 723 00:29:20,885 --> 00:29:22,846 SARA: Let's do a little bigger and slice, don't you think? 724 00:29:22,887 --> 00:29:25,265 I just think it'll be easier to cook them all. 725 00:29:26,349 --> 00:29:29,644 I'm really excited by Gabri's first course. 726 00:29:29,686 --> 00:29:32,313 Inviting grasshoppers to a final of Top Chef, 727 00:29:32,355 --> 00:29:34,149 I think that shows a lot of guts. 728 00:29:34,190 --> 00:29:35,817 [speaking Spanish] 729 00:29:35,859 --> 00:29:37,777 - It's a first, that's for sure. - MARCUS: Yeah. 730 00:29:37,819 --> 00:29:41,489 I do believe he overtoasted it a little bit. 731 00:29:41,531 --> 00:29:43,450 But I love the presentation. 732 00:29:43,491 --> 00:29:45,160 I think it's a combination of being too thick 733 00:29:45,201 --> 00:29:46,911 and also being overcooked. 734 00:29:46,953 --> 00:29:48,496 But it's a good start. 735 00:29:48,538 --> 00:29:50,331 I thought it was delicious and you've just got 736 00:29:50,373 --> 00:29:52,709 lots of flavor in it and I loved the heat in there. 737 00:29:52,751 --> 00:29:54,669 I'm very much looking to what comes next. 738 00:29:54,711 --> 00:29:57,213 Fifty minutes, Chef. All eyes on you. 739 00:29:57,672 --> 00:30:00,050 I thought Buddha's looked beautiful. 740 00:30:00,091 --> 00:30:02,552 You can see all his refinement. 741 00:30:02,594 --> 00:30:05,347 Very sophisticated. It's a lot of mastery. 742 00:30:05,388 --> 00:30:07,015 It's very gourmand, 743 00:30:07,057 --> 00:30:09,976 but also maybe a bit too generous. 744 00:30:10,018 --> 00:30:11,436 PADMA: With the sauce, you mean? 745 00:30:11,478 --> 00:30:13,396 Yeah, it's really creamy. 746 00:30:13,438 --> 00:30:16,566 The reinforcement with clam juice in the sauce, 747 00:30:16,608 --> 00:30:18,693 I love that. People talk about Buddha as a technician, 748 00:30:18,735 --> 00:30:20,487 but there's also soul to the sauce. 749 00:30:20,528 --> 00:30:22,072 BUDDHA: Yeah, that's it, beautiful. 750 00:30:22,113 --> 00:30:23,698 Get that sh-- is really hot. 751 00:30:23,740 --> 00:30:26,326 Start getting ready for the lobster course now. 752 00:30:26,368 --> 00:30:27,911 SARA: All right. Four minutes. Let's go. 753 00:30:28,620 --> 00:30:30,705 Bring your liver right on top of here. 754 00:30:32,624 --> 00:30:34,459 Nah, wait, we'll do everything but that. 755 00:30:34,501 --> 00:30:36,503 - You sure? - SARA: Give me those figs. 756 00:30:36,544 --> 00:30:38,046 TOM G: I follow you. I follow you. 757 00:30:38,088 --> 00:30:39,381 Thank you. 758 00:30:41,257 --> 00:30:42,801 SARA: Let's go, let's slice. 759 00:30:43,551 --> 00:30:46,888 Start carving. Go, go, go, go, go. [gasps] 760 00:30:47,681 --> 00:30:49,933 It's too rare. How did that happen? 761 00:30:50,558 --> 00:30:53,812 Liver should be served medium, but it's completely undercooked. 762 00:30:53,853 --> 00:30:55,563 TOM G: Forty seconds. 763 00:31:07,450 --> 00:31:07,784 *** 764 00:31:09,577 --> 00:31:11,538 SARA: You think that's too rare? 765 00:31:11,579 --> 00:31:13,665 I should have carved it three minutes earlier 766 00:31:13,707 --> 00:31:15,583 and then I could have flashed it in the salamander. 767 00:31:15,625 --> 00:31:18,044 - TOM G: Forty seconds. - All right, Amar, let's go. 768 00:31:18,086 --> 00:31:20,046 But nothing we can ----ing do about it. 769 00:31:20,088 --> 00:31:21,464 GABRI: How much time? 770 00:31:21,506 --> 00:31:23,258 Move your ass. How much time? 771 00:31:23,299 --> 00:31:24,718 ALI: Twenty-eight seconds, Buddha. 772 00:31:24,759 --> 00:31:26,553 BUDDHA: Ali, come clean these plates. 773 00:31:26,594 --> 00:31:28,555 I think it's beautiful, Chef. I love it. 774 00:31:28,596 --> 00:31:30,557 - [alarm beeps] - SARA: Let's go. 775 00:31:36,104 --> 00:31:37,939 PADMA: Liver and onions. 776 00:31:39,024 --> 00:31:41,609 Gabri, tell us about your second course. 777 00:31:41,651 --> 00:31:43,987 My second course is from the south of Mexico. 778 00:31:44,029 --> 00:31:45,447 So I make this empanada 779 00:31:45,488 --> 00:31:47,240 filled with black truffle beans inside, 780 00:31:47,282 --> 00:31:50,076 and on the bottom of the plate, almond sauce. 781 00:31:50,118 --> 00:31:52,328 And on top of that, there's a cheese foam. 782 00:31:52,370 --> 00:31:53,747 - Nice. - PADMA: Sara? 783 00:31:53,788 --> 00:31:55,415 Today I've made liver and onions. 784 00:31:55,457 --> 00:31:58,877 So it's a veal liver on top of a onion purée. 785 00:31:58,918 --> 00:32:00,378 And then there's a little cookie butter 786 00:32:00,420 --> 00:32:01,880 and figs to the side. 787 00:32:02,672 --> 00:32:04,758 PADMA: Buddha, please tell us about your second course. 788 00:32:04,799 --> 00:32:07,761 It's a take on Malaysia, Southeast Asian roots. 789 00:32:07,802 --> 00:32:10,430 So I've done a red curry bisque to go with the lobster 790 00:32:10,472 --> 00:32:12,223 using the lobster shells. 791 00:32:12,265 --> 00:32:14,851 Blue Lobster's been cooked, served with a pickled salad 792 00:32:14,893 --> 00:32:18,438 of squash on the side and a ravioli dumpling. 793 00:32:18,480 --> 00:32:20,523 [speaking Spanish] 794 00:32:20,565 --> 00:32:22,400 - PADMA: Thank you, all. - Thank you. 795 00:32:22,442 --> 00:32:24,527 Get back in there. [laughs] 796 00:32:27,655 --> 00:32:29,991 I had a really hard time 797 00:32:30,033 --> 00:32:31,910 eating even one bite of Sara's liver, 798 00:32:31,951 --> 00:32:33,453 and I love liver. 799 00:32:33,495 --> 00:32:35,872 But it was really raw. 800 00:32:35,914 --> 00:32:39,000 And the liver is very difficult to eat when it's undercooked. 801 00:32:39,042 --> 00:32:41,836 [speaking Spanish] 802 00:32:41,878 --> 00:32:45,131 She took a risk. I just regret the imbalance. 803 00:32:45,173 --> 00:32:46,341 A bit too sweet. 804 00:32:46,383 --> 00:32:48,843 Amar, taste that. Yum? 805 00:32:49,594 --> 00:32:53,348 Marcus, what do you think about Buddha's curry? 806 00:32:53,390 --> 00:32:55,100 This, for me, feels a little dense. 807 00:32:55,141 --> 00:32:59,020 If you're gonna start with two heavy butter sauces, 808 00:32:59,062 --> 00:33:00,689 you need to have acid. 809 00:33:00,730 --> 00:33:03,483 But it's, wow. Lobster, pumpkin. 810 00:33:03,525 --> 00:33:05,318 Boom. It gets you there. 811 00:33:05,360 --> 00:33:07,821 What I do like about the sauce is that the spice keeps coming. 812 00:33:07,862 --> 00:33:09,489 - Yes. - TOM C: It keeps coming. 813 00:33:09,531 --> 00:33:11,282 - Yeah. - Really well done. 814 00:33:11,324 --> 00:33:14,661 It's a beautifully executed, luscious, smooth curry. 815 00:33:14,703 --> 00:33:16,162 - BUDDHA: All right. - ALI: We good? 816 00:33:16,204 --> 00:33:17,914 BUDDHA: We got the croquettes [indistinct] off? 817 00:33:17,956 --> 00:33:19,207 I actually liked 818 00:33:19,249 --> 00:33:20,750 - Gabri's empanada. - Me too. 819 00:33:20,792 --> 00:33:22,836 I found it rich and surprising. 820 00:33:22,877 --> 00:33:26,840 I didn't expect a soft empanada made of sweet potato. 821 00:33:26,881 --> 00:33:30,176 If there was less sauce, maybe whatever the texture 822 00:33:30,218 --> 00:33:32,595 of the empanada is would be more clear. 823 00:33:32,637 --> 00:33:35,849 But I do love the authenticity of the flavor. 824 00:33:35,890 --> 00:33:37,851 I don't think it's an empanada, 825 00:33:37,892 --> 00:33:40,770 but it reminds me a little bit of Mexico, 826 00:33:40,812 --> 00:33:42,188 so I appreciate it. 827 00:33:42,230 --> 00:33:44,190 GABRI: She liked my dish. They like it. 828 00:33:44,232 --> 00:33:45,942 TOM G: Focus. The next dish is important. 829 00:33:45,984 --> 00:33:47,610 Let's get the croquettes fried off. 830 00:33:47,652 --> 00:33:49,404 - Wanna fry them now? - Yeah. 831 00:33:49,821 --> 00:33:50,947 The sauce is ready. 832 00:33:50,989 --> 00:33:53,450 Now add a little bit of sugar. 833 00:33:53,992 --> 00:33:55,744 AMAR: What am I gonna do next? 834 00:33:55,785 --> 00:33:58,413 SARA: Put the beans in and then do the rabbit. 835 00:33:58,455 --> 00:34:00,081 BUDDHA: The eggplant on top. 836 00:34:00,999 --> 00:34:03,752 [bleep], I think it's too much meat. 837 00:34:03,793 --> 00:34:06,421 Listen, we can have more meat, just smaller. 838 00:34:06,463 --> 00:34:08,006 Because it's chunky. 839 00:34:09,591 --> 00:34:10,925 - TOM G: Apricot? - Yeah, apricot, please. 840 00:34:10,967 --> 00:34:12,927 The chiles en nogada is like a party. 841 00:34:12,969 --> 00:34:16,264 I create a more refined version of the chiles en nogada. 842 00:34:16,765 --> 00:34:18,558 - I feel confident. - TOM G: Like this? 843 00:34:18,600 --> 00:34:20,435 GABRI: Great, beautiful. 844 00:34:21,770 --> 00:34:23,104 BUDDHA: That looks beautiful. 845 00:34:24,564 --> 00:34:26,733 SARA: Oh, my gosh. 846 00:34:26,775 --> 00:34:28,568 After the liver dish, 847 00:34:28,610 --> 00:34:32,405 I am hoping if I win the next two courses, 848 00:34:32,447 --> 00:34:34,074 I still have a chance. 849 00:34:34,115 --> 00:34:35,742 - That's so good. - AMAR: Get 'em, girl. 850 00:34:35,784 --> 00:34:37,786 - [alarm beeps] - BUDDHA: Nice. 851 00:34:40,872 --> 00:34:43,625 - That looks tasty. - PADMA: Thank you. 852 00:34:43,667 --> 00:34:45,418 Gabri, tell us about your third course. 853 00:34:45,460 --> 00:34:48,755 Well, my third course is inspired by the Mexican flag. 854 00:34:48,797 --> 00:34:50,423 This is called chiles en nogada. 855 00:34:50,465 --> 00:34:52,884 The nogada is sauce made of nuts. 856 00:34:52,926 --> 00:34:55,470 A sweet filling inside of the chili Poblano, 857 00:34:55,512 --> 00:34:57,055 ground beef, sausage... 858 00:34:59,474 --> 00:35:00,934 Wow. 859 00:35:00,975 --> 00:35:02,519 SARA: What I have for you, is burgoo. 860 00:35:02,560 --> 00:35:03,937 This is, like, Kentucky cassoulet. 861 00:35:03,978 --> 00:35:06,648 You have a roulade of rabbit loins, 862 00:35:06,690 --> 00:35:08,274 stuffed with its own kidneys. 863 00:35:08,316 --> 00:35:10,694 A boudin blanc, a crépinette that's been stuffed 864 00:35:10,735 --> 00:35:12,028 with the legs of the rabbit, 865 00:35:12,070 --> 00:35:14,280 and some puréed duck confit skin. 866 00:35:14,322 --> 00:35:16,282 And there's a cornbread madeline there, 867 00:35:16,324 --> 00:35:18,660 that should be crumbled into the beans. 868 00:35:18,702 --> 00:35:20,453 - GAIL: Mm. - PADMA: Buddha? 869 00:35:20,495 --> 00:35:22,789 This one's inspired by my dad, he's from Hong Kong. 870 00:35:22,831 --> 00:35:24,541 It's inspired by a dish called ngau lam, 871 00:35:24,582 --> 00:35:25,959 and it's all parts of the lamb 872 00:35:26,001 --> 00:35:27,585 served with a little bit of eggplant, 873 00:35:27,627 --> 00:35:29,629 pickled onions, and a master stock sauce. 874 00:35:29,671 --> 00:35:32,549 - All right, get back in there. - GABRI: Thank you so much. 875 00:35:33,425 --> 00:35:34,843 What do you think of the Burgoo? 876 00:35:34,884 --> 00:35:36,553 I thought the boudin was a star. 877 00:35:36,594 --> 00:35:38,304 I've never had boudin that light. 878 00:35:38,346 --> 00:35:40,181 And the flavor was there. It was really nice. 879 00:35:40,223 --> 00:35:43,143 It's a lot of work. Yeah. And really well executed. 880 00:35:43,184 --> 00:35:45,770 When you crumble that cornbread into the beans, 881 00:35:45,812 --> 00:35:48,106 it does its job so well. 882 00:35:48,148 --> 00:35:50,900 So much refinement, yet rustic as well. 883 00:35:50,942 --> 00:35:53,069 It's like, wow, that's why you're here. 884 00:35:53,528 --> 00:35:55,155 I think that went really good. 885 00:35:56,031 --> 00:35:58,116 What did you think of Gabri's dish? 886 00:35:58,158 --> 00:36:00,285 The flavors are just kind of wild 887 00:36:00,326 --> 00:36:02,704 and you can't figure it out, but I like it. [laughs] 888 00:36:02,746 --> 00:36:04,205 It's challenging me. 889 00:36:04,247 --> 00:36:06,416 It's taking me somewhere I'm not familiar with 890 00:36:06,458 --> 00:36:08,293 and I'm really intrigued by that. 891 00:36:08,335 --> 00:36:11,338 There were some pieces which were sweet, 892 00:36:11,379 --> 00:36:14,341 but Gabri engaged himself in this dish. 893 00:36:14,382 --> 00:36:15,592 I loved it. 894 00:36:15,633 --> 00:36:17,177 How's the table? Intimidating? 895 00:36:17,218 --> 00:36:19,387 - Yes, it is. - [Amar laughs] 896 00:36:19,429 --> 00:36:21,514 Buddha's dish is a very accomplished dish, 897 00:36:21,556 --> 00:36:22,932 beautifully cooked lamb. 898 00:36:22,974 --> 00:36:24,809 A nice level of balance and elegance 899 00:36:24,851 --> 00:36:26,227 that we find in Buddha's food. 900 00:36:26,269 --> 00:36:27,771 Crispy where it should be crispy, 901 00:36:27,812 --> 00:36:29,147 soft where it needs to be soft. 902 00:36:29,189 --> 00:36:30,774 I love, for example, the onion pickle. 903 00:36:30,815 --> 00:36:32,650 I thought it was really elegant and fun. 904 00:36:32,692 --> 00:36:35,028 And once again, you know, really refined, 905 00:36:35,070 --> 00:36:37,155 showing a lot of technique. 906 00:36:37,197 --> 00:36:39,699 I think that's his best dish he's come out with so far. 907 00:36:39,741 --> 00:36:41,117 - BUDDHA: Everything went well. - Yeah? 908 00:36:41,159 --> 00:36:42,494 Yeah, let's do it, last course. 909 00:36:42,869 --> 00:36:44,621 - Two minutes 50. - [Gabri sighs] 910 00:36:45,914 --> 00:36:47,832 - AMAR: That's good. - SARA: This is exactly 911 00:36:47,874 --> 00:36:49,209 how my mother cooks it, too. 912 00:36:49,250 --> 00:36:50,835 I feel a little bit 913 00:36:50,877 --> 00:36:52,295 - more generous on the-- - ALI: Gel? 914 00:36:52,337 --> 00:36:54,714 One more dish to go. I'm gonna go for it. 915 00:36:54,756 --> 00:36:56,174 Ready for this? 916 00:36:56,216 --> 00:36:57,926 I think everyone's known how I cook. 917 00:36:57,967 --> 00:37:00,053 And if I have the chance to put some theater 918 00:37:00,095 --> 00:37:03,348 and add some drama, why not end in style? 919 00:37:03,390 --> 00:37:05,016 [alarm beeps] 920 00:37:05,433 --> 00:37:06,685 Whoo! 921 00:37:19,948 --> 00:37:21,449 GWENDAL: Bring it. Nice. 922 00:37:21,491 --> 00:37:22,742 Good job, boys. 923 00:37:22,784 --> 00:37:24,786 JUDGE: It looks amazing. 924 00:37:25,995 --> 00:37:27,706 I make this chocolate tamale 925 00:37:27,747 --> 00:37:29,708 with a filling of hazelnut praline, 926 00:37:29,749 --> 00:37:32,127 hazelnut and cheese ice cream, 927 00:37:32,168 --> 00:37:34,546 and [indistinct] du chocolat. 928 00:37:35,338 --> 00:37:38,383 This is an English pea cake. This is my mother's recipe. 929 00:37:38,425 --> 00:37:40,677 It's served with pistachio butter, 930 00:37:40,719 --> 00:37:43,096 lemon curd, and a buttermilk sorbet. 931 00:37:43,138 --> 00:37:44,639 When I first opened my restaurant, 932 00:37:44,681 --> 00:37:46,057 my mother made all of the desserts 933 00:37:46,099 --> 00:37:47,976 before we hired a pastry chef. 934 00:37:48,018 --> 00:37:49,477 - PADMA: That's incredible. - Nice. 935 00:37:49,519 --> 00:37:50,979 I was born in Australia, 936 00:37:51,021 --> 00:37:52,856 so it's an Australian dessert called lamington. 937 00:37:52,897 --> 00:37:54,482 I've done some fresh raspberries 938 00:37:54,524 --> 00:37:56,568 and a little bit of lemon verbena inside the center. 939 00:37:56,609 --> 00:37:57,986 On top is a coconut bavarois, 940 00:37:58,028 --> 00:38:00,363 a coconut gel, and raspberry jam. 941 00:38:01,031 --> 00:38:04,242 You should all feel extremely accomplished. 942 00:38:04,284 --> 00:38:05,952 I'm so proud of all of you guys. 943 00:38:05,994 --> 00:38:07,328 CHEFS: Thank you. 944 00:38:07,370 --> 00:38:09,998 It has been an honor and a privilege. 945 00:38:10,040 --> 00:38:11,666 GABRI: The kitchen for me, is everything. 946 00:38:11,708 --> 00:38:14,669 And just being here, for me, is the realization of my life. 947 00:38:14,711 --> 00:38:17,380 I've had such an amazing journey at Best Chefs in the World. 948 00:38:17,422 --> 00:38:19,799 Dream of these moments that we had in this season. 949 00:38:19,841 --> 00:38:21,509 Thank you so much for everything. 950 00:38:21,551 --> 00:38:22,677 PADMA: Thank you all. 951 00:38:22,719 --> 00:38:24,179 DANIELA: Gracias. 952 00:38:24,220 --> 00:38:26,306 [cheering and applause] 953 00:38:26,348 --> 00:38:27,432 Thank you so much. 954 00:38:28,391 --> 00:38:30,518 Nice. So sweet. 955 00:38:31,061 --> 00:38:32,854 PADMA: What do you think of these desserts? 956 00:38:32,896 --> 00:38:34,564 The chocolate tamale, 957 00:38:34,606 --> 00:38:37,025 the crumb with the chocolate, it was incredible. 958 00:38:37,067 --> 00:38:40,028 And I really loved the cheese in my ice cream. 959 00:38:40,070 --> 00:38:41,863 I loved that texture and the way 960 00:38:41,905 --> 00:38:43,365 it played off the cornet and the tamale. 961 00:38:43,406 --> 00:38:45,658 He is always the boldest, he's always like, 962 00:38:45,700 --> 00:38:47,369 "Okay, let's throw some goat cheese in there." 963 00:38:47,410 --> 00:38:48,912 First, rule book out the window. 964 00:38:48,953 --> 00:38:50,038 You will remember it. 965 00:38:51,373 --> 00:38:52,665 - [Buddha laughs] - You can be proud of yourself. 966 00:38:52,707 --> 00:38:55,293 GWENDAL: Buddha's dish, it's quite sophisticated. 967 00:38:55,335 --> 00:38:56,461 It's surprising. 968 00:38:56,503 --> 00:38:58,213 I think it's a wonderful end note. 969 00:38:58,254 --> 00:39:00,548 Coconut and chocolate are really, like, 970 00:39:00,590 --> 00:39:03,343 I am a total sucker for that flavor combination. 971 00:39:03,385 --> 00:39:06,221 And I think Buddha really showed us everything he's got. 972 00:39:06,262 --> 00:39:08,348 I think Buddha is an amazing chef. 973 00:39:08,390 --> 00:39:11,476 He's everything about precision and technique. 974 00:39:11,518 --> 00:39:13,311 I think it was beautiful. 975 00:39:13,353 --> 00:39:15,772 - ALI: It has been an honor. - BUDDHA: [indistinct], Ali. 976 00:39:17,148 --> 00:39:18,233 I'll never forget it. 977 00:39:18,274 --> 00:39:20,151 Sara's, I just love it. 978 00:39:20,193 --> 00:39:22,404 I love the idea of using vegetables for dessert. 979 00:39:22,445 --> 00:39:25,657 It's so different, so unique, and the flavors were all there. 980 00:39:25,699 --> 00:39:28,326 I love when the plate speaks about a memory, 981 00:39:28,368 --> 00:39:30,745 you know, and this is a memory of the childhood. 982 00:39:30,787 --> 00:39:32,580 So it works always. 983 00:39:32,622 --> 00:39:36,918 [speaking Spanish] 984 00:39:36,960 --> 00:39:40,463 Yeah, surprising with our humble English peas. 985 00:39:40,505 --> 00:39:42,924 Um, she did 'em proud. 986 00:39:42,966 --> 00:39:44,259 - Hello, girl. - Thank you. 987 00:39:44,300 --> 00:39:46,219 - Bring it home, huh? - All right. 988 00:39:46,261 --> 00:39:48,763 I think we have been very fortunate to have 989 00:39:48,805 --> 00:39:52,600 a bite of the world today, with a lot of diversity. 990 00:39:52,642 --> 00:39:55,895 It will be really difficult to say who's going to win. 991 00:39:55,937 --> 00:39:57,105 I want to propose a toast. 992 00:39:57,147 --> 00:39:58,606 It's very rare to have 993 00:39:58,648 --> 00:40:01,151 such company all at one table 994 00:40:01,192 --> 00:40:03,778 and it was wonderful to have all of your input. 995 00:40:03,820 --> 00:40:05,280 So thank you. 996 00:40:05,321 --> 00:40:07,866 Happy finale, everybody, and happy 20th season. 997 00:40:07,907 --> 00:40:09,576 ALL: Cheers. 998 00:40:12,328 --> 00:40:16,291 How crazy is it, that one of us, our lives, 999 00:40:16,332 --> 00:40:17,625 is gonna completely change after this? 1000 00:40:17,667 --> 00:40:19,544 - Yeah. - I know, right? 1001 00:40:19,586 --> 00:40:24,841 *** 1002 00:40:31,181 --> 00:40:34,809 For the three of you, this is not your first finale. 1003 00:40:35,352 --> 00:40:38,021 And the meal was stunning. 1004 00:40:38,438 --> 00:40:39,981 Individually, there were some moments 1005 00:40:40,023 --> 00:40:41,649 I will never forget in this meal. 1006 00:40:41,691 --> 00:40:44,444 You should be really proud of the work you did today. 1007 00:40:44,486 --> 00:40:46,237 CHEFS: Thank you. 1008 00:40:46,279 --> 00:40:48,490 So let's get into your first course, Gabri. 1009 00:40:48,531 --> 00:40:51,034 Well, the tostada for me is the best street food. 1010 00:40:51,076 --> 00:40:53,536 And I want to elevate that dish. 1011 00:40:53,578 --> 00:40:55,121 Definitely the first time 1012 00:40:55,163 --> 00:40:56,539 we've been served grasshoppers in our finale. 1013 00:40:56,581 --> 00:40:58,124 TOM C: It's so strong. It's so earthy. 1014 00:40:58,166 --> 00:40:59,292 It's like eating sweet dirt 1015 00:40:59,334 --> 00:41:01,127 - in a good way. - Yeah. 1016 00:41:01,169 --> 00:41:03,171 The tostada I thought was maybe a little over-toasted, 1017 00:41:03,213 --> 00:41:04,964 but it was a good start flavor-wise. 1018 00:41:05,006 --> 00:41:06,341 The taste, for me, 1019 00:41:06,383 --> 00:41:08,718 everything was really well-balanced 1020 00:41:08,760 --> 00:41:10,428 and very well combined, 1021 00:41:10,470 --> 00:41:12,514 and it's exactly what I expect from a first dish. 1022 00:41:12,555 --> 00:41:14,557 - Thank you. - PADMA: Talk to us about 1023 00:41:14,599 --> 00:41:15,767 your first course, Sara. 1024 00:41:15,809 --> 00:41:18,061 I kind of wanted to take 1025 00:41:18,103 --> 00:41:19,688 this French Creole dish 1026 00:41:19,729 --> 00:41:23,358 and instead of hammering it, serve everything raw. 1027 00:41:23,400 --> 00:41:24,901 It was a beautiful dish, presentation-wise, 1028 00:41:24,943 --> 00:41:26,444 it was absolutely stunning. 1029 00:41:26,486 --> 00:41:28,571 PADMA: I loved the brightness of this dish. 1030 00:41:28,613 --> 00:41:30,532 - It packed so much flavor. - Yeah. 1031 00:41:30,573 --> 00:41:33,618 That tomato water was so aggressive, 1032 00:41:33,660 --> 00:41:35,036 but really exciting, 1033 00:41:35,078 --> 00:41:37,038 because it just woke you right up. 1034 00:41:37,080 --> 00:41:38,331 What a way to start. 1035 00:41:38,373 --> 00:41:40,041 - Thank you. - PADMA: Buddha? 1036 00:41:40,083 --> 00:41:42,544 So I wanted to do something that was from America, 1037 00:41:42,585 --> 00:41:45,422 New England clam chowder, sort of my take on it. 1038 00:41:45,463 --> 00:41:47,507 First of all, it was a gorgeous plate. 1039 00:41:47,549 --> 00:41:50,051 Immediately, everyone was ooh-ing and ah-ing. 1040 00:41:50,093 --> 00:41:51,553 The tartare was beautiful. 1041 00:41:51,594 --> 00:41:53,471 Everything was really well executed. 1042 00:41:53,513 --> 00:41:56,975 The velouté was heavy, so think about the acidity. 1043 00:41:57,017 --> 00:41:58,977 For me, there was a lack of acidity. 1044 00:41:59,019 --> 00:42:01,229 I do think that with very small tweaks, 1045 00:42:01,271 --> 00:42:04,941 that would be a truly spectacular signature dish. 1046 00:42:04,983 --> 00:42:06,526 Absolutely. Thank you. 1047 00:42:06,568 --> 00:42:09,237 All right, let's move on to the second course. 1048 00:42:09,279 --> 00:42:12,407 Gabri, it wasn't the empanada that I know 1049 00:42:12,449 --> 00:42:13,742 and I loved the creativity there. 1050 00:42:13,783 --> 00:42:15,201 I sort of wish there was 1051 00:42:15,243 --> 00:42:16,786 a little less of the cheese sauce. 1052 00:42:16,828 --> 00:42:19,581 It buried the rest of the dish a little bit. 1053 00:42:19,622 --> 00:42:21,332 In terms of texture, 1054 00:42:21,374 --> 00:42:24,336 I think you have to work a little bit more on the dish. 1055 00:42:24,377 --> 00:42:26,254 But please, do not change anything 1056 00:42:26,296 --> 00:42:28,465 in terms of flavor, because it was amazing. 1057 00:42:28,506 --> 00:42:30,091 - Thank you. - PADMA: Sara? 1058 00:42:30,133 --> 00:42:31,760 I eat a lot of liver 1059 00:42:31,801 --> 00:42:34,804 and I don't think that we, in America, 1060 00:42:34,846 --> 00:42:36,765 give it enough credit, so... 1061 00:42:36,806 --> 00:42:39,934 The dish was really a great idea for sure. 1062 00:42:39,976 --> 00:42:43,897 A big problem for me, the liver was undercooked. 1063 00:42:43,938 --> 00:42:46,566 It was-- it was undercooked and I knew it was. 1064 00:42:47,067 --> 00:42:48,777 And I couldn't throw it back in the pan, 1065 00:42:48,818 --> 00:42:51,738 you know, at that point, I just went with it. 1066 00:42:51,780 --> 00:42:53,531 It was really hard to get through. 1067 00:42:53,573 --> 00:42:55,950 - Yeah. - I'm not gonna mince words, 1068 00:42:55,992 --> 00:42:57,786 my liver was just blue. 1069 00:42:57,827 --> 00:42:59,079 Sorry, y'all. 1070 00:42:59,412 --> 00:43:01,498 Buddha, the lobster was beautifully cooked. 1071 00:43:01,539 --> 00:43:03,208 - Thank you. - I thought you did 1072 00:43:03,249 --> 00:43:05,001 a decent job of getting some acidity 1073 00:43:05,043 --> 00:43:06,461 by pickling the pumpkin. 1074 00:43:06,503 --> 00:43:08,380 - I thought it needed more. - Okay. 1075 00:43:08,421 --> 00:43:11,758 I got the roasted lobster shell, that bisque flavor for sure. 1076 00:43:11,800 --> 00:43:13,176 And a mild curry. 1077 00:43:13,218 --> 00:43:15,595 I appreciated that your curry was mild. 1078 00:43:15,637 --> 00:43:18,807 I thought it was luscious, delicate, 1079 00:43:18,848 --> 00:43:20,475 and very well executed. 1080 00:43:20,517 --> 00:43:22,936 - Thank you. - PADMA: Third course. 1081 00:43:22,977 --> 00:43:25,897 Gabri, did it come out the way you wanted it to? 1082 00:43:25,939 --> 00:43:27,315 I wanted to add 1083 00:43:27,357 --> 00:43:29,818 a little bit more spice in the chiles, 1084 00:43:29,859 --> 00:43:32,862 because I thought it was a little bit too sweet. 1085 00:43:32,904 --> 00:43:35,824 I don't like spicy normally, but I would have loved 1086 00:43:35,865 --> 00:43:38,952 a little bit more of spice in this dish. 1087 00:43:38,993 --> 00:43:42,288 But the combination of everything was perfect. 1088 00:43:42,330 --> 00:43:43,998 - Thank you, Chef. - I like the fact 1089 00:43:44,040 --> 00:43:46,710 that you gave us a menu that was really humble. 1090 00:43:46,751 --> 00:43:48,837 You didn't go out and buy crazy ingredients. 1091 00:43:48,878 --> 00:43:51,673 And so I didn't expect to get a ground beef dish. 1092 00:43:51,715 --> 00:43:53,842 I thought flavor-wise, it was really, really good. 1093 00:43:53,883 --> 00:43:55,885 - It was an interesting dish. - Thank you, Chef. 1094 00:43:55,927 --> 00:43:58,680 HÉLÈNE: Sara, you engaged so much work 1095 00:43:58,722 --> 00:44:00,682 in the way of cooking the meat. 1096 00:44:00,724 --> 00:44:03,435 It was spectacular for me. I loved this dish. 1097 00:44:03,476 --> 00:44:05,562 I don't know how you made that, but I've never had 1098 00:44:05,603 --> 00:44:07,355 a boudin so light that still had flavor. 1099 00:44:07,397 --> 00:44:08,898 The work on the rabbit was beautiful. 1100 00:44:08,940 --> 00:44:10,650 It was slightly stuffed. 1101 00:44:10,692 --> 00:44:12,485 Taking that flap, rolling around, tying it, roasting it. 1102 00:44:12,527 --> 00:44:14,529 The amount of work was evident without it being showy. 1103 00:44:14,571 --> 00:44:16,239 I thought it was a fantastic dish. 1104 00:44:16,281 --> 00:44:18,366 - Thank you. - Buddha, I loved your lollipop. 1105 00:44:18,408 --> 00:44:20,368 I thought it was full of flavor 1106 00:44:20,410 --> 00:44:22,871 and really, really delicious. 1107 00:44:22,912 --> 00:44:25,040 The balance between all the spices, 1108 00:44:25,081 --> 00:44:27,417 for me, were well executed again. 1109 00:44:27,459 --> 00:44:29,210 For sure, you are a technician. 1110 00:44:29,252 --> 00:44:30,587 You know what you do. 1111 00:44:30,628 --> 00:44:32,297 - Congratulations. - Thank you. 1112 00:44:32,339 --> 00:44:35,300 And now, for your final course, dessert. 1113 00:44:35,342 --> 00:44:38,094 All three desserts were stunning. 1114 00:44:38,553 --> 00:44:39,387 Gabri. 1115 00:44:39,429 --> 00:44:41,056 To put this praline 1116 00:44:41,097 --> 00:44:43,433 with the goat cheese on the paper, 1117 00:44:43,475 --> 00:44:45,769 I will say, "Okay, this guy is crazy." 1118 00:44:45,810 --> 00:44:48,146 - [Gabri and Sara laugh] - Okay, so, but it worked. 1119 00:44:48,188 --> 00:44:49,731 You finished exactly in the same way 1120 00:44:49,773 --> 00:44:52,233 than you started, with a lot of audacity. 1121 00:44:52,275 --> 00:44:53,735 Thank you, Chef. 1122 00:44:53,777 --> 00:44:55,362 But texturally, 1123 00:44:55,403 --> 00:44:57,238 I thought the dish was one note. 1124 00:44:57,280 --> 00:44:59,074 - Yeah. - The tamale was soft, 1125 00:44:59,115 --> 00:45:00,742 ice cream, soft, the hazelnut, soft. 1126 00:45:00,784 --> 00:45:02,994 I just think these dishes need to go deeper 1127 00:45:03,036 --> 00:45:05,080 in finding different textures and different ways 1128 00:45:05,121 --> 00:45:06,664 to get these flavors in there. 1129 00:45:06,706 --> 00:45:08,750 - Thank you. - PADMA: All right, Sara. 1130 00:45:08,792 --> 00:45:09,876 You know... 1131 00:45:11,795 --> 00:45:14,130 your dessert was the best thing I ate today. 1132 00:45:14,172 --> 00:45:16,341 Oh, my God, I was like, "What's she gonna say now?" 1133 00:45:16,383 --> 00:45:17,592 [all laugh] 1134 00:45:17,634 --> 00:45:21,304 It was just an inspiration. 1135 00:45:21,346 --> 00:45:24,599 It felt so playful, and yet so elegant. 1136 00:45:24,641 --> 00:45:28,103 I have nothing to say, except that it was delicious. 1137 00:45:28,144 --> 00:45:29,896 - That's it. [laughs] - Good. 1138 00:45:29,938 --> 00:45:31,773 You had me at buttermilk and lemon curd. 1139 00:45:31,815 --> 00:45:33,650 The pistachios gave it some texture. 1140 00:45:33,692 --> 00:45:35,402 I just really, really enjoyed it. 1141 00:45:35,443 --> 00:45:36,903 That was really fantastic. 1142 00:45:36,945 --> 00:45:38,071 Please give your mother 1143 00:45:38,113 --> 00:45:40,031 a big fat hug from all of us. 1144 00:45:40,073 --> 00:45:41,991 She's gonna be so excited. 1145 00:45:42,492 --> 00:45:46,454 Buddha, how did you decide to make this sculptural dessert? 1146 00:45:46,496 --> 00:45:49,457 I haven't really done that many Australian things 1147 00:45:49,499 --> 00:45:50,917 during my journey here. 1148 00:45:50,959 --> 00:45:53,211 And this dessert is one of my favorite things 1149 00:45:53,253 --> 00:45:54,796 that I would eat growing up. 1150 00:45:54,838 --> 00:45:56,881 I loved everything about this dessert, actually. 1151 00:45:56,923 --> 00:45:58,800 It was classic flavors, 1152 00:45:58,842 --> 00:46:00,677 raspberry, coconut, and chocolate. 1153 00:46:00,719 --> 00:46:03,972 But done in a really interesting and modern way. 1154 00:46:04,014 --> 00:46:05,432 Thank you. 1155 00:46:05,473 --> 00:46:07,100 Personally, I like dessert 1156 00:46:07,142 --> 00:46:10,687 a little bit more spontaneous than plated like that. 1157 00:46:10,729 --> 00:46:13,648 But, okay, it was beautiful and it was very tasty. 1158 00:46:13,690 --> 00:46:14,607 Okay. 1159 00:46:14,649 --> 00:46:16,234 And there we have it. 1160 00:46:16,276 --> 00:46:17,652 [all laughs] 1161 00:46:17,694 --> 00:46:19,320 I gotta say, it's been two years 1162 00:46:19,362 --> 00:46:21,114 since I really spent time in the kitchen. 1163 00:46:21,156 --> 00:46:23,116 And because of the three of you and the whole season, 1164 00:46:23,158 --> 00:46:25,535 I can't wait to get back in and start cooking as well. 1165 00:46:25,577 --> 00:46:27,412 - So, thank you. - Yeah, thank you. 1166 00:46:27,454 --> 00:46:30,832 All right, Chefs. We have a big decision to make. 1167 00:46:30,874 --> 00:46:34,044 We will call you back in a bit. Thank you so much. 1168 00:46:34,085 --> 00:46:35,337 GABRI AND BUDDHA: Thank you. 1169 00:46:41,509 --> 00:46:41,843 *** 1170 00:46:43,428 --> 00:46:44,679 SARA: There's more champagne. 1171 00:46:44,721 --> 00:46:46,973 - Thank goodness. - That was tough. 1172 00:46:47,015 --> 00:46:49,017 - BUDDHA: Yeah, it was rough. - That was rough. 1173 00:46:49,059 --> 00:46:51,644 Call me one-texture wonder, please. 1174 00:46:51,686 --> 00:46:53,730 - Come on. - [all laugh] 1175 00:46:53,772 --> 00:46:56,066 We are about to crown our next Top Chef 1176 00:46:56,107 --> 00:46:59,694 and our first-ever Top Chef World All Star. 1177 00:46:59,736 --> 00:47:02,697 It was quite an exceptional meal. 1178 00:47:02,739 --> 00:47:04,824 Hélène, you did really like 1179 00:47:04,866 --> 00:47:06,409 Gabri's first course, didn't you? 1180 00:47:06,451 --> 00:47:07,994 That's the one I prefer. 1181 00:47:08,036 --> 00:47:10,080 For me, it was the dish 1182 00:47:10,121 --> 00:47:12,582 who said the most about the candidate. 1183 00:47:12,624 --> 00:47:14,876 If I were to just go back and want to eat 1184 00:47:14,918 --> 00:47:16,378 one of those first courses again, 1185 00:47:16,419 --> 00:47:18,088 I want to eat Sara's. 1186 00:47:18,129 --> 00:47:20,298 It had punch, it had acidity. 1187 00:47:20,340 --> 00:47:21,800 It had a lot of the things 1188 00:47:21,841 --> 00:47:23,551 that I was looking for in a first course. 1189 00:47:23,593 --> 00:47:24,928 And then there's Buddha, 1190 00:47:24,969 --> 00:47:27,347 that clam chowder dish came to the table 1191 00:47:27,389 --> 00:47:29,140 and it looked like a work of art. 1192 00:47:29,182 --> 00:47:30,892 I don't think there was enough of a difference 1193 00:47:30,934 --> 00:47:33,311 - to say one was better. - Yeah. 1194 00:47:33,728 --> 00:47:36,898 It's a huge step for me, and for my career. 1195 00:47:37,649 --> 00:47:39,150 And I'm so ----ing grateful, 1196 00:47:39,192 --> 00:47:41,236 I cannot even express it. 1197 00:47:41,277 --> 00:47:42,362 PADMA: Second course. 1198 00:47:42,404 --> 00:47:44,030 I loved the dish of Gabri. 1199 00:47:44,072 --> 00:47:46,408 I loved the flavors of this dish. 1200 00:47:46,449 --> 00:47:49,119 I loved the way those beans tasted 1201 00:47:49,160 --> 00:47:50,286 with the sweet potato. 1202 00:47:50,328 --> 00:47:51,913 But in terms of technique, 1203 00:47:51,955 --> 00:47:53,581 that is the one of Buddha for sure. 1204 00:47:53,623 --> 00:47:55,500 Buddha's lobster dish was stunning 1205 00:47:55,542 --> 00:47:56,960 and it was cooked beautifully. 1206 00:47:57,002 --> 00:47:58,670 PADMA: I really loved the lobster, 1207 00:47:58,712 --> 00:48:01,840 it had a level of sophistication to it. 1208 00:48:01,881 --> 00:48:03,633 It had a clarity of flavor. 1209 00:48:03,675 --> 00:48:05,719 Sara's liver didn't work. 1210 00:48:05,760 --> 00:48:09,139 There's a difference between undercooked and raw. 1211 00:48:09,180 --> 00:48:11,474 - That liver was blue. - It's a shame. 1212 00:48:11,516 --> 00:48:15,061 I hope that one dish 1213 00:48:15,103 --> 00:48:17,897 doesn't take me out, but it's big. 1214 00:48:17,939 --> 00:48:20,734 The third course, Buddha's, was beautiful. 1215 00:48:20,775 --> 00:48:22,652 The sauce had a lusciousness about it. 1216 00:48:22,694 --> 00:48:24,320 It was very delicate. 1217 00:48:24,362 --> 00:48:26,156 I thought there was a lot of beautiful work there 1218 00:48:26,197 --> 00:48:28,199 and the flavor of the sauce came through 1219 00:48:28,241 --> 00:48:29,576 on all of those elements. 1220 00:48:29,617 --> 00:48:31,327 Everything was cooked beautifully. 1221 00:48:31,369 --> 00:48:33,913 PADMA: Gabri's flavors had punch. 1222 00:48:33,955 --> 00:48:36,458 It was creative. It was audacious. 1223 00:48:36,499 --> 00:48:38,209 PADMA: It was thought-provoking. 1224 00:48:38,251 --> 00:48:39,794 The combination was good. [laughs] 1225 00:48:39,836 --> 00:48:42,339 TOM C: Sara comes back here with her burgoo. 1226 00:48:42,380 --> 00:48:44,090 It's a simple, humble dish, 1227 00:48:44,132 --> 00:48:46,176 and it was a great version of that dish. 1228 00:48:46,217 --> 00:48:47,761 GAIL: And it just fit her. 1229 00:48:47,802 --> 00:48:49,679 It was the realization of everything 1230 00:48:49,721 --> 00:48:51,306 she's been trying to do all season, 1231 00:48:51,348 --> 00:48:52,432 and she nailed it. 1232 00:48:52,474 --> 00:48:54,434 And I also think that 1233 00:48:54,476 --> 00:48:56,978 the dessert did all of those things, too. 1234 00:48:57,020 --> 00:48:58,813 I think Sara's dessert was incredible. 1235 00:48:58,855 --> 00:49:00,148 I thought the sorbet was amazing. 1236 00:49:00,190 --> 00:49:01,524 I loved the lemon curd. 1237 00:49:01,566 --> 00:49:02,817 I thought the pea cake was fantastic. 1238 00:49:02,859 --> 00:49:04,402 - GAIL: Yeah. - PADMA: Sublime. 1239 00:49:04,444 --> 00:49:05,862 The other two desserts were good too. 1240 00:49:05,904 --> 00:49:08,031 Buddha's lamington was the most playful 1241 00:49:08,073 --> 00:49:10,700 I've actually seen Buddha in a long time. 1242 00:49:10,742 --> 00:49:13,370 And it was really delicious to eat. 1243 00:49:13,411 --> 00:49:15,663 Gabri's dessert, I thought was really interesting. 1244 00:49:15,705 --> 00:49:17,374 The goat cheese in there, I thought was good. 1245 00:49:17,415 --> 00:49:18,458 Yeah, for sure. 1246 00:49:19,709 --> 00:49:21,211 GABRI: I'm so relieved that this is all over. 1247 00:49:21,252 --> 00:49:23,546 Most of all, I'm happy that I meet you guys. 1248 00:49:23,588 --> 00:49:25,215 I can say I consider you my friends, 1249 00:49:25,256 --> 00:49:26,925 - so... - Aw. 1250 00:49:26,966 --> 00:49:28,968 Thank you, I've been waiting two months for that. 1251 00:49:30,095 --> 00:49:32,764 It's very hard to grade them against each other, 1252 00:49:32,806 --> 00:49:34,307 because their food is so different. 1253 00:49:34,349 --> 00:49:36,768 The dishes that I enjoyed the most were Sara's. 1254 00:49:36,810 --> 00:49:38,645 But that second course is... 1255 00:49:38,687 --> 00:49:42,023 - Goddammit, that liver. - GAIL: Oh, my God. 1256 00:49:42,774 --> 00:49:44,234 Personally, I think that 1257 00:49:44,275 --> 00:49:47,153 Gabri gave us a lot of exciting flavors today. 1258 00:49:47,195 --> 00:49:49,072 Are you saying that Gabri should win? 1259 00:49:49,114 --> 00:49:51,408 If it's a question of flavor-- I'm not-- I don't know. 1260 00:49:51,449 --> 00:49:54,494 Me, I love the flavors of Gabri, 1261 00:49:54,536 --> 00:49:56,830 but there is a lot of work to do, 1262 00:49:56,871 --> 00:49:59,749 a need to put it as the level of technique 1263 00:49:59,791 --> 00:50:02,252 of the one of Buddha, you know? 1264 00:50:02,293 --> 00:50:04,254 I'm also ready to say, 1265 00:50:04,295 --> 00:50:05,547 okay, I closed the eyes 1266 00:50:05,588 --> 00:50:07,799 on the cooking of the liver. 1267 00:50:07,841 --> 00:50:09,926 It's such a big miss. I feel so bad because-- 1268 00:50:09,968 --> 00:50:12,470 - It's a shame, huh? - Yeah, it is. It's a shame. 1269 00:50:13,221 --> 00:50:16,933 When you have the taste, you can learn about techniques. 1270 00:50:16,975 --> 00:50:19,686 Yes. But-- but we're talking what they did today. 1271 00:50:19,728 --> 00:50:21,312 - That's all. - Okay. 1272 00:50:21,354 --> 00:50:23,648 Of the three meals today who gave us the best meal today? 1273 00:50:23,690 --> 00:50:25,275 - PADMA: Of the day. - That's it. 1274 00:50:25,316 --> 00:50:26,443 Oh, my God. 1275 00:50:26,484 --> 00:50:28,278 It's very tight and, yeah, 1276 00:50:28,319 --> 00:50:29,988 I wish everyone the best. 1277 00:50:30,030 --> 00:50:31,281 Yeah, man. 1278 00:50:31,322 --> 00:50:32,532 I think we have our answer. 1279 00:50:32,574 --> 00:50:35,285 I think we have our first-ever 1280 00:50:35,326 --> 00:50:36,828 Top Chef World All Star. 1281 00:50:36,870 --> 00:50:38,538 - Yes? - Yeah. 1282 00:50:38,580 --> 00:50:40,081 - Yes? - Yeah. 1283 00:50:40,123 --> 00:50:41,666 All right. Let's get them out here. 1284 00:50:41,708 --> 00:50:47,005 *** 1285 00:50:47,047 --> 00:50:49,466 - What's up? - SARA: What's up? 1286 00:50:49,507 --> 00:50:51,217 AMAR: I love you. 1287 00:50:54,846 --> 00:50:56,598 TOM C: Chefs, at some point in your life, 1288 00:50:56,639 --> 00:50:58,308 you decided to cook. 1289 00:50:58,350 --> 00:51:00,310 It was just a passion that was burning inside of you. 1290 00:51:00,352 --> 00:51:03,021 And whether you learned from your farm in Mexico, 1291 00:51:03,063 --> 00:51:04,773 or your mother's kitchen in Paducah, Kentucky, 1292 00:51:04,814 --> 00:51:06,483 or your father's restaurant in Australia. 1293 00:51:06,524 --> 00:51:08,818 And in a million years, you probably never thought 1294 00:51:08,860 --> 00:51:10,070 that would bring you, number one, 1295 00:51:10,111 --> 00:51:11,654 to your first Top Chefseason 1296 00:51:11,696 --> 00:51:13,573 and then World All Stars. 1297 00:51:13,615 --> 00:51:15,492 But only one of you will be crowned 1298 00:51:15,533 --> 00:51:17,535 Top Chef World All Star. 1299 00:51:19,704 --> 00:51:22,207 This was a really tough decision. 1300 00:51:23,708 --> 00:51:29,339 The first Top Chef World All Star is... 1301 00:51:29,381 --> 00:51:33,843 [suspenseful music plays] 1302 00:51:36,805 --> 00:51:38,223 ...Buddha. 1303 00:51:38,264 --> 00:51:40,183 - There you go, buddy. - AMAR: Well done. 1304 00:51:40,225 --> 00:51:41,893 Good job. 1305 00:51:42,602 --> 00:51:44,312 Two for two, baby. 1306 00:51:44,354 --> 00:51:45,730 BUDDHA: Oh, my God. 1307 00:51:46,439 --> 00:51:50,068 I just won Top Chef back-to-back. [laughs] 1308 00:51:50,110 --> 00:51:52,028 Oh, that feels unreal to say. 1309 00:51:52,070 --> 00:51:54,155 - GABRI: Well done. - ALI: Well done. 1310 00:51:58,076 --> 00:52:00,078 - PADMA: Congratulations. - Thank you. 1311 00:52:00,120 --> 00:52:01,663 It's the biggest moment of my life. 1312 00:52:01,705 --> 00:52:03,164 - Congratulations. - Thank you. 1313 00:52:03,206 --> 00:52:06,001 BUDDHA: Recently, I had a dream about my dad. 1314 00:52:06,042 --> 00:52:09,129 And he was smiling at me and I woke up, 1315 00:52:09,170 --> 00:52:11,214 and I couldn't stop crying at 3 o'clock in the morning. 1316 00:52:11,715 --> 00:52:15,135 And two days after that dream, I actually got the phone call 1317 00:52:15,176 --> 00:52:17,512 to come to season 20 of Top Chef. 1318 00:52:18,096 --> 00:52:20,932 And I felt like this was a sign from him, 1319 00:52:20,974 --> 00:52:23,309 saying, "The goal was to win season 19, 1320 00:52:23,351 --> 00:52:25,812 so you can go on to season 20 to win that." 1321 00:52:26,479 --> 00:52:28,231 - Congratulations. - GABRI: Thank you, Chef. 1322 00:52:28,273 --> 00:52:30,400 - Sara, congratulations. - SARA: Thank you. 1323 00:52:30,442 --> 00:52:34,070 I lost Top Chefbefore, I lose it again. 1324 00:52:34,112 --> 00:52:37,365 But win or lose, this is huge. 1325 00:52:37,949 --> 00:52:39,826 AMAR: Come on, girl. Come on. 1326 00:52:39,868 --> 00:52:43,830 I got to get on this platform and talk about 1327 00:52:43,872 --> 00:52:48,084 women being able to achieve a work and life balance. 1328 00:52:48,126 --> 00:52:52,547 And women being empowered. And so did I really lose? 1329 00:52:52,589 --> 00:52:53,757 Well, I don't think so. 1330 00:52:53,798 --> 00:52:55,383 Congratulations. 1331 00:52:55,425 --> 00:52:57,552 GABRI: I'm sad, but I'm happy at the same time, 1332 00:52:57,594 --> 00:53:00,889 because the whole experience has been beautiful. 1333 00:53:00,930 --> 00:53:02,515 Thank you so much. Thank you. 1334 00:53:02,557 --> 00:53:03,892 Thank you, Chef. I appreciate it. 1335 00:53:03,933 --> 00:53:05,643 I always pour my heart out. 1336 00:53:05,685 --> 00:53:07,270 There's no meal that I didn't care, 1337 00:53:07,312 --> 00:53:09,856 because this is my passion, this is my path. 1338 00:53:09,898 --> 00:53:12,984 This is my way to demonstrate love. 1339 00:53:14,069 --> 00:53:15,904 GABRI: Congratulations, buddy. 1340 00:53:16,363 --> 00:53:18,073 [laughs] I won. 1341 00:53:18,114 --> 00:53:21,242 REBEKAH: Oh, my God. Congratulations. 1342 00:53:21,284 --> 00:53:23,161 You helped me through the journey 1343 00:53:23,203 --> 00:53:25,872 throughout the whole way, the key to my success, so... 1344 00:53:29,376 --> 00:53:32,462 - [Buddha laughs] - REBEKAH: 100%. 1345 00:53:32,504 --> 00:53:33,838 Everyone, this is just 1346 00:53:33,880 --> 00:53:35,507 a milestone for us, our 20th season, 1347 00:53:35,548 --> 00:53:38,051 and it's all because of every single person here 1348 00:53:38,093 --> 00:53:39,761 who really just puts their blood, 1349 00:53:39,803 --> 00:53:42,180 sweat, and tears into making this show. 1350 00:53:42,222 --> 00:53:44,307 But also, seriously, to the chefs 1351 00:53:44,349 --> 00:53:46,685 who come out and just work their asses off 1352 00:53:46,726 --> 00:53:48,144 to really make this happen. 1353 00:53:48,186 --> 00:53:51,022 [cheering and applause] 1354 00:53:51,064 --> 00:53:53,983 You know, a lot of us grew up on this show. 1355 00:53:54,025 --> 00:53:55,443 It's been a long ride. 1356 00:53:55,485 --> 00:53:58,488 20 seasons is quite an accomplishment. 1357 00:53:58,530 --> 00:54:00,115 Thank you very much. 1358 00:54:00,156 --> 00:54:03,034 [uplifting music plays] 1359 00:54:03,076 --> 00:54:04,994 - To Buddha! - BUDDHA: Cheers. 1360 00:54:05,954 --> 00:54:07,414 Thank you. 1361 00:54:12,711 --> 00:54:14,212 [music stops]