1 00:00:03,046 --> 00:00:04,917 KRISTEN: Previously on Top Chef. 2 00:00:04,917 --> 00:00:06,745 RASIKA: Let's get cheesy! 3 00:00:06,745 --> 00:00:08,312 MANNY: This one is tricky, tricky, tricky. 4 00:00:08,312 --> 00:00:09,835 My potatoes didn't set. 5 00:00:09,835 --> 00:00:11,054 We're all doing croquettes. 6 00:00:11,054 --> 00:00:12,316 I know, it's a croquette-off. 7 00:00:12,577 --> 00:00:14,405 I'm testing out the little marinated cheese, 8 00:00:14,405 --> 00:00:16,277 so hopefully I do the maker really proud. 9 00:00:16,929 --> 00:00:20,281 Michelle's dish, I thought, was----ing fantastic. 10 00:00:20,281 --> 00:00:22,892 KENNY: I don't eat a ton of cheese in my regular life. 11 00:00:22,892 --> 00:00:24,720 KRISTEN: I don't think crab rangoon salad 12 00:00:24,720 --> 00:00:26,635 - when I think gorgonzola. - I didn't get the cheese at all. 13 00:00:27,114 --> 00:00:28,550 KRISTEN: The winner is... 14 00:00:28,550 --> 00:00:31,248 - Michelle. - [cheering & applauding] 15 00:00:32,815 --> 00:00:34,034 Kenny, 16 00:00:34,947 --> 00:00:36,601 please pack your knives and go. 17 00:00:39,691 --> 00:00:40,953 Twelve chefs remain 18 00:00:40,953 --> 00:00:43,869 to compete in the ultimate culinary showdown. 19 00:00:43,869 --> 00:00:45,132 At stake for the winner, 20 00:00:45,132 --> 00:00:47,264 a feature in Food & Wine magazine, 21 00:00:47,264 --> 00:00:49,701 an appearance at the Food & Wine Classic in Aspen, 22 00:00:49,701 --> 00:00:53,879 $250,000 furnished by Saratoga Springwater, 23 00:00:53,879 --> 00:00:56,186 and the title of Top Chef. 24 00:01:03,889 --> 00:01:06,762 [suspenseful music] 25 00:01:07,371 --> 00:01:11,158 Chefs, there won't be any Quickfire challenge this week 26 00:01:11,158 --> 00:01:14,813 because we're building to something big. 27 00:01:16,119 --> 00:01:19,079 [dramatic percussion] 28 00:01:21,603 --> 00:01:23,561 Tonight, you'll have to pack a bag 29 00:01:23,561 --> 00:01:25,911 because we are heading to Madison. 30 00:01:25,911 --> 00:01:27,435 [laughing] 31 00:01:27,435 --> 00:01:29,872 As you journey from Milwaukee to Madison, 32 00:01:29,872 --> 00:01:33,528 you'll be driving along the Frank Lloyd Wright Trail. 33 00:01:35,007 --> 00:01:36,922 Known as America's architect, 34 00:01:36,922 --> 00:01:39,838 Wright designed iconic structures known to most of us, 35 00:01:39,838 --> 00:01:41,971 from the Guggenheim Museum in New York 36 00:01:41,971 --> 00:01:44,452 to Falling Water in Pennsylvania. 37 00:01:44,452 --> 00:01:46,367 Your trek will begin at Burnham Block, 38 00:01:46,367 --> 00:01:49,631 six prairie-style homes that are the earliest example 39 00:01:49,631 --> 00:01:52,112 of affordable, small-scale dwellings, 40 00:01:52,112 --> 00:01:55,376 and ending at UNESCO World Heritage Site, Taliesin, 41 00:01:55,376 --> 00:01:57,204 an 800-acre property 42 00:01:57,204 --> 00:01:59,902 where you'll get an exclusive tour of his home 43 00:01:59,902 --> 00:02:01,860 and his drafting studio. 44 00:02:01,860 --> 00:02:03,993 - So cool! - Let's go. 45 00:02:03,993 --> 00:02:05,734 DANNY: My dad is an architect. 46 00:02:05,734 --> 00:02:10,565 His aesthetic is in the realm of Frank Lloyd Wright design. 47 00:02:10,565 --> 00:02:13,872 It's very minimal, sharp, and clean-cut. 48 00:02:13,872 --> 00:02:16,571 I definitely have a passion for architecture 49 00:02:16,571 --> 00:02:19,965 and my OCD 100% comes from my dad. 50 00:02:19,965 --> 00:02:22,185 One recurring design theme that you'll see 51 00:02:22,185 --> 00:02:23,665 in some of the structures along the trail 52 00:02:23,665 --> 00:02:25,580 is the duality of compress and release. 53 00:02:25,580 --> 00:02:27,234 When you enter one of his buildings or rooms, 54 00:02:27,234 --> 00:02:28,887 the ceilings start very low 55 00:02:28,887 --> 00:02:31,194 and they compress you into the space 56 00:02:31,194 --> 00:02:33,283 and then release you into a more open space 57 00:02:33,283 --> 00:02:34,676 - in the center of the room. - Wow. 58 00:02:34,676 --> 00:02:36,678 And this is where you all come in. 59 00:02:36,678 --> 00:02:38,375 For your Elimination Challenge, 60 00:02:38,375 --> 00:02:40,334 we want you to create two dishes 61 00:02:40,334 --> 00:02:43,119 inspired by the creations of Frank Lloyd Wright 62 00:02:43,119 --> 00:02:44,729 and the theme of duality. 63 00:02:44,990 --> 00:02:48,690 MICHELLE: This challenge leaves a lot up for interpretation. 64 00:02:48,690 --> 00:02:51,562 It is a little bit outside of my realm of cooking. 65 00:02:51,562 --> 00:02:53,956 I don't know why this was aligned, 66 00:02:53,956 --> 00:02:58,221 and why the Lord allowed it, but I'm happy I have immunity. 67 00:02:58,656 --> 00:03:01,572 These dual themes we want you to create for us 68 00:03:01,572 --> 00:03:04,227 scan be his compress and release philosophy. 69 00:03:04,227 --> 00:03:05,924 They could also be one of your own. 70 00:03:05,924 --> 00:03:09,580 Light and dark, large and small, whatever you choose. 71 00:03:09,580 --> 00:03:11,974 But don't worry, you won't have to make 72 00:03:11,974 --> 00:03:15,325 the two dishes on your own, because guess what this is? 73 00:03:15,325 --> 00:03:17,849 - ALL: Team challenge. - Nailed it. 74 00:03:18,546 --> 00:03:21,810 Go ahead and pair up with whoever you want. 75 00:03:21,810 --> 00:03:25,161 [tense music] 76 00:03:25,161 --> 00:03:26,554 ALISHA: Yeah. 77 00:03:26,554 --> 00:03:28,251 I don't really know a lot about Alisha. 78 00:03:28,251 --> 00:03:31,211 I just know that she definitely has that Chicago toughness. 79 00:03:31,211 --> 00:03:33,256 - Team Chicago. - Yeah. 80 00:03:33,256 --> 00:03:36,216 Feels right, yeah. 81 00:03:37,521 --> 00:03:39,610 We were on the bottom of the last elimination, 82 00:03:39,610 --> 00:03:42,874 so if we had a team name, the Power Bottom. 83 00:03:42,874 --> 00:03:44,441 [laughing] 84 00:03:47,662 --> 00:03:49,272 Yeah. 85 00:03:49,272 --> 00:03:51,709 Hey! 86 00:03:51,709 --> 00:03:52,884 Let's do it. 87 00:03:54,103 --> 00:03:55,974 Charly, are you nervous 88 00:03:55,974 --> 00:03:57,889 to be cooking with Michelle, who has immunity? 89 00:03:57,889 --> 00:04:00,327 I'm not worried about losing. We're just trying to win. 90 00:04:00,327 --> 00:04:02,154 - Good answer. - Good attitude. 91 00:04:02,154 --> 00:04:04,592 Charly, it's your lucky day 92 00:04:04,592 --> 00:04:08,117 because Michelle's immunity is extending to you. 93 00:04:08,117 --> 00:04:10,075 [laughing] 94 00:04:10,075 --> 00:04:11,338 [applauding] 95 00:04:11,338 --> 00:04:12,861 Come on. 96 00:04:12,861 --> 00:04:14,863 There's a very good reason for this 97 00:04:14,863 --> 00:04:18,693 because this is a double elimination. 98 00:04:18,693 --> 00:04:20,695 ♪ 99 00:04:20,695 --> 00:04:23,959 SAVANNAH: Double elimination is terrifying, 100 00:04:23,959 --> 00:04:27,223 but I'm also happy that if I don't go home, 101 00:04:27,223 --> 00:04:28,485 we'll be top ten. 102 00:04:28,485 --> 00:04:29,965 I mean, this is a competition. 103 00:04:29,965 --> 00:04:31,793 I want people to drop like flies. 104 00:04:31,793 --> 00:04:34,491 Tomorrow morning, get into your BMW X1s 105 00:04:34,491 --> 00:04:35,971 and hit the Frank Lloyd Wright Trail. 106 00:04:35,971 --> 00:04:38,974 Once you finish the tour of Taliesin, 107 00:04:38,974 --> 00:04:41,150 you'll head to Whole Foods Market to do your shopping. 108 00:04:41,150 --> 00:04:45,067 The following day, you'll have three hours to prep and cook 109 00:04:45,067 --> 00:04:47,635 at Riverview Terrace Restaurant at Taliesin 110 00:04:47,635 --> 00:04:49,332 before service begins. 111 00:04:49,332 --> 00:04:52,553 Riverview Terrace also happens to be the only restaurant 112 00:04:52,553 --> 00:04:54,294 that Frank Lloyd Wright ever designed, 113 00:04:54,294 --> 00:04:55,773 so this is going to be special. 114 00:04:55,773 --> 00:04:57,558 KRISTEN: You'll be serving Tom, Gail, and I, 115 00:04:57,558 --> 00:04:59,386 and your guest judges, 116 00:04:59,386 --> 00:05:01,649 Top Chef World All-Stars winner, Buddha Lo, 117 00:05:01,649 --> 00:05:04,956 and three-Michelin star chef... 118 00:05:05,522 --> 00:05:06,958 Dominique Krenz. 119 00:05:06,958 --> 00:05:08,917 Oh, my God! 120 00:05:10,484 --> 00:05:12,094 No, I win with her. 121 00:05:12,094 --> 00:05:14,357 Dominique Krenz, the queen of the badass of the chef. 122 00:05:14,357 --> 00:05:15,837 I respect her so much. 123 00:05:16,185 --> 00:05:19,884 I really want to make my best food ever tomorrow. 124 00:05:19,884 --> 00:05:23,279 The winning team will receive $10,000 125 00:05:23,279 --> 00:05:24,933 from our friends at BMW. 126 00:05:24,933 --> 00:05:26,848 - [cheering & applauding] - DANNY: That's what's up. 127 00:05:26,848 --> 00:05:29,590 And the chef on that winning team with our favorite dish 128 00:05:29,590 --> 00:05:32,767 will receive immunity in the next Elimination Challenge. 129 00:05:32,767 --> 00:05:34,769 And lastly, I'm going to grab some dossiers 130 00:05:34,769 --> 00:05:36,423 with more information that you're going to need 131 00:05:36,423 --> 00:05:38,338 for your road trip tomorrow. 132 00:05:42,777 --> 00:05:44,605 Have fun, drive safe, 133 00:05:44,605 --> 00:05:46,389 and we'll see you a little later. 134 00:05:46,389 --> 00:05:48,043 Thank you. Thank you, Chefs. 135 00:05:49,349 --> 00:05:53,657 [upbeat pop melody] 136 00:06:01,665 --> 00:06:04,755 Take me to Frank Lloyd Wright's Burnham Block. 137 00:06:04,755 --> 00:06:07,192 - GPS: Let's go. - CHARLY: Oh, that's really cool. 138 00:06:07,192 --> 00:06:08,455 MICHELLE: Let's roll. 139 00:06:08,455 --> 00:06:09,760 It's go time. 140 00:06:11,719 --> 00:06:14,243 This is some real old man stuff coming in. 141 00:06:14,243 --> 00:06:15,853 What, we got double glasses on. 142 00:06:15,853 --> 00:06:17,681 All right, guys, located in Milwaukee, Wisconsin, 143 00:06:17,681 --> 00:06:19,770 - the Burnham Block-- - Are you going to read to us? 144 00:06:20,728 --> 00:06:23,339 The earliest sample of affordable small-scale dwellings 145 00:06:23,339 --> 00:06:24,993 designed by Frank Lloyd Wright. 146 00:06:29,476 --> 00:06:31,347 MICHELLE: Do you guys have an idea that's coming together? 147 00:06:31,347 --> 00:06:33,393 KALEENA: We're trying not to jump the gun right away. 148 00:06:33,393 --> 00:06:34,872 - Same. - And really just, 149 00:06:34,872 --> 00:06:36,483 like, get inspired, you know? 150 00:06:36,483 --> 00:06:38,528 Me and Kaleena both don't want to come up 151 00:06:38,528 --> 00:06:40,051 with a concrete dish just yet. 152 00:06:40,051 --> 00:06:42,314 We really want to go through all the properties 153 00:06:42,314 --> 00:06:44,012 and build inspiration that way. 154 00:06:44,012 --> 00:06:45,666 KALEENA: I don't think it's going to be about 155 00:06:45,666 --> 00:06:47,189 who can make the coolest - ing, like, sphere. 156 00:06:47,189 --> 00:06:49,017 - CHARLY: Yeah, exactly. - I think it's going to be 157 00:06:49,017 --> 00:06:50,671 - about who has the best story. - Really great point. 158 00:06:50,671 --> 00:06:52,194 ALISHA: There's a lot on the line, 159 00:06:52,194 --> 00:06:54,196 and we've never really gotten to work together at all 160 00:06:54,196 --> 00:06:55,850 or even next to each other. 161 00:06:55,850 --> 00:06:58,418 This is a whole other level of relying on one another. 162 00:06:58,418 --> 00:07:01,029 This is a Rasika and Danny challenge, but you know what? 163 00:07:01,029 --> 00:07:03,292 They might get carried away with, like-- 164 00:07:03,292 --> 00:07:05,468 - Spheres. - Technique, you know? 165 00:07:05,468 --> 00:07:06,774 Yeah. 166 00:07:06,774 --> 00:07:08,384 Are y'all excited for this challenge? 167 00:07:08,384 --> 00:07:10,212 - Oh, yeah. - I'm hyped. 168 00:07:10,212 --> 00:07:12,388 This is the stuff that turns me on. 169 00:07:12,388 --> 00:07:14,564 [laughing] 170 00:07:15,086 --> 00:07:16,523 Oh, right here? 171 00:07:22,790 --> 00:07:24,835 RASIKA: This is a sexy house. 172 00:07:24,835 --> 00:07:26,881 - DANNY: The slats are amazing. - RASIKA: I love the red. 173 00:07:27,316 --> 00:07:29,405 AMANDA: It reminds me of Shinshoji Temple. 174 00:07:29,405 --> 00:07:32,756 DAN: Yeah! I don't know what that is, but that sounds right. 175 00:07:33,801 --> 00:07:35,455 - MICHELLE: What do you think? - CHARLY: I just love how 176 00:07:35,455 --> 00:07:36,891 the grass comes up, 177 00:07:36,891 --> 00:07:38,632 because it has a play on the greenery, too. 178 00:07:38,632 --> 00:07:40,155 MICHELLE: I love that! 179 00:07:40,155 --> 00:07:41,852 CHARLY: Burnham Block is so personal 180 00:07:41,852 --> 00:07:43,288 because I grew up in the projects, 181 00:07:43,288 --> 00:07:45,769 but my parents never showed that too much. 182 00:07:45,769 --> 00:07:47,423 I never thought I was poor. 183 00:07:47,423 --> 00:07:50,078 The beauty of these affordable housing projects 184 00:07:50,078 --> 00:07:52,428 really comes from the people, with their music, 185 00:07:52,428 --> 00:07:54,256 with their food, with their cultures. 186 00:07:54,256 --> 00:07:57,607 So, I love seeing the buildings be as beautiful as they are. 187 00:07:57,607 --> 00:07:59,261 And I love the wood, like the browns. 188 00:07:59,261 --> 00:08:00,958 And that's reminiscent 189 00:08:00,958 --> 00:08:02,525 - of chicken and eggs. - MICHELLE: Chicken and eggs. 190 00:08:02,525 --> 00:08:03,787 CHARLY: It has these color references. 191 00:08:03,787 --> 00:08:05,963 See how slender the stair is? 192 00:08:05,963 --> 00:08:09,271 Maybe I'll do a biscuit and use some of the open cuts. 193 00:08:09,271 --> 00:08:11,099 We're gonna frickin' win this challenge. 194 00:08:11,099 --> 00:08:12,796 CHARLY: Yeah, for real, for sure. 195 00:08:12,796 --> 00:08:14,929 This is a great base for our idea of our dishes. 196 00:08:14,929 --> 00:08:17,018 Just beauty and affordability. 197 00:08:17,018 --> 00:08:18,889 Wow! 198 00:08:22,632 --> 00:08:24,460 The way that it's open that way 199 00:08:24,460 --> 00:08:27,507 gives you the feeling of space, even though it's small. 200 00:08:27,507 --> 00:08:29,987 - Totally. - Makes me think about "flava." 201 00:08:30,771 --> 00:08:32,686 - Flava. - Flava. 202 00:08:36,298 --> 00:08:38,169 LAURA: As chefs, we use the ingredients 203 00:08:38,169 --> 00:08:41,259 to create emotions for other people. 204 00:08:41,521 --> 00:08:43,392 Architects share the same passion. 205 00:08:43,392 --> 00:08:46,743 Frank Lloyd Wright was also pushing the boundaries 206 00:08:46,743 --> 00:08:49,529 and making something interesting and different. 207 00:08:51,269 --> 00:08:53,141 SAVANNAH: It's like pistachio color. 208 00:08:53,141 --> 00:08:56,623 LAURA: Very earthy. It's like natural colors. 209 00:08:56,623 --> 00:08:58,581 All right, let's go, guys. 210 00:08:58,581 --> 00:09:01,192 ♪ 211 00:09:08,852 --> 00:09:11,333 I'm really excited to see Madison. 212 00:09:11,333 --> 00:09:12,595 RASIKA: Just 30 more minutes. 213 00:09:12,595 --> 00:09:14,292 Oh, lovely. 214 00:09:14,292 --> 00:09:15,990 DANNY: At least we're driving in luxury. 215 00:09:15,990 --> 00:09:18,558 I'm getting a full massage right now. 216 00:09:19,689 --> 00:09:22,649 [laughing] 217 00:09:22,649 --> 00:09:25,652 ♪ 218 00:09:25,652 --> 00:09:27,218 Look at the water! 219 00:09:27,828 --> 00:09:29,960 AMANDA: He had a vision for the city of Madison, 220 00:09:29,960 --> 00:09:32,180 a curvilinear gathering place 221 00:09:32,180 --> 00:09:36,053 linking the shore of Lake Monona to the state capital. 222 00:09:36,358 --> 00:09:38,969 ♪ 223 00:09:42,582 --> 00:09:44,018 - Hello. - Hello, hello. 224 00:09:44,018 --> 00:09:46,673 - Hi, everyone. - Hi. 225 00:09:46,673 --> 00:09:48,196 Welcome, chefs, to 226 00:09:48,196 --> 00:09:50,677 Monona Terrace Community and Convention Center. 227 00:09:50,677 --> 00:09:52,504 Here's a really unique location 228 00:09:52,504 --> 00:09:55,203 because you've got urban landscape on one side 229 00:09:55,203 --> 00:09:57,988 and natural landscape on the other, Lake Monona. 230 00:09:57,988 --> 00:10:00,861 Wright was very interested in creating 231 00:10:00,861 --> 00:10:02,993 what he called the wedding between the two. 232 00:10:02,993 --> 00:10:04,560 RASIKA: Just something that I noticed 233 00:10:04,560 --> 00:10:06,475 is that everything is in circles, 234 00:10:06,475 --> 00:10:08,608 so, like, he had a clear thought 235 00:10:08,608 --> 00:10:10,697 of how he wanted to do his structures. 236 00:10:10,697 --> 00:10:13,177 HEATHER: That's right. Usually one main form 237 00:10:13,177 --> 00:10:15,049 repeated throughout the design. 238 00:10:15,049 --> 00:10:17,660 And circles, I think, were the ultimate challenge for him, 239 00:10:17,660 --> 00:10:19,009 getting away from right angles. 240 00:10:19,009 --> 00:10:20,445 - Yeah. - AMANDA: When was his birthday? 241 00:10:20,445 --> 00:10:23,144 June 8, 1867. 242 00:10:23,144 --> 00:10:25,015 Gemini. Gemini. 243 00:10:25,625 --> 00:10:26,887 ALISHA: I've always hated Gemini. 244 00:10:26,887 --> 00:10:29,150 - I'm Gemini. - Interesting 245 00:10:29,150 --> 00:10:30,760 Are you all ready to go inside and see the building? 246 00:10:30,760 --> 00:10:32,457 - ALL: Yeah. - LAURA: Let's do it. 247 00:10:32,457 --> 00:10:33,894 Gemini women are different. 248 00:10:33,894 --> 00:10:35,243 KALEENA: Thanks for the add-on. 249 00:10:35,243 --> 00:10:36,723 Gemini women are different, though. 250 00:10:36,723 --> 00:10:38,289 - ALISHA: They are! - [chuckling] 251 00:10:39,813 --> 00:10:42,206 This is gorgeous. 252 00:10:42,206 --> 00:10:45,209 ♪ 253 00:10:45,209 --> 00:10:48,343 HEATHER: We've got a drop ceiling here. 254 00:10:48,343 --> 00:10:49,997 Deliberately Wright. 255 00:10:49,997 --> 00:10:52,303 And then, moving you into the main attraction ahead of us. 256 00:10:52,303 --> 00:10:53,609 Whoa, whoa. 257 00:10:53,609 --> 00:10:55,829 - Oh, my gosh. - Wow. 258 00:10:55,829 --> 00:10:57,613 HEATHER: Where you feel the drama 259 00:10:57,613 --> 00:11:00,224 and the openness of the lake views. 260 00:11:00,224 --> 00:11:03,097 - [gasping] - This is so cool. 261 00:11:03,097 --> 00:11:07,188 Have you seen-- Your pasta, you don't have to [indistinct] 262 00:11:07,188 --> 00:11:08,972 You can make like a-- - A dome. 263 00:11:08,972 --> 00:11:10,713 Like, you make like... 264 00:11:10,713 --> 00:11:13,281 - There's, like, things swimming. - KALEENA: This is beautiful. 265 00:11:13,281 --> 00:11:16,632 It makes you feel like you're on a cliff 266 00:11:16,632 --> 00:11:18,068 standing over the lake. 267 00:11:18,068 --> 00:11:19,896 ALISHA: It's just like so many different things 268 00:11:19,896 --> 00:11:22,943 are coming into play as far as inspiration goes. 269 00:11:22,943 --> 00:11:24,945 KALEENA: It's crazy to feel so inspired 270 00:11:24,945 --> 00:11:27,643 and then still struggle a little bit to relate it 271 00:11:27,643 --> 00:11:29,384 to what you want to put on the plate. 272 00:11:29,384 --> 00:11:31,125 ALISHA: This is my favorite one so far. 273 00:11:31,125 --> 00:11:33,997 When these challenges are so open-ended and so broad, 274 00:11:33,997 --> 00:11:35,477 it's almost more difficult. 275 00:11:35,477 --> 00:11:37,174 HEATHER: I just want to thank you for coming 276 00:11:37,174 --> 00:11:40,090 - and I wish you all good luck. - ALL: Thank you. 277 00:11:41,788 --> 00:11:44,181 Eagle One has left the building. 278 00:11:44,181 --> 00:11:46,749 [light pop plays] 279 00:11:58,805 --> 00:12:01,155 - Hello. - Hello, hello, hello. 280 00:12:01,155 --> 00:12:02,765 FRED: Chefs, how are you? I'm Fred Frizzolo. 281 00:12:02,765 --> 00:12:05,333 I'm the Vice President of Preservation and Collections 282 00:12:05,333 --> 00:12:06,987 for the Frank Lloyd Wright Foundation. 283 00:12:06,987 --> 00:12:08,728 Why don't we head on inside? 284 00:12:09,293 --> 00:12:13,036 ♪ 285 00:12:15,169 --> 00:12:16,866 Oh, wow. 286 00:12:18,563 --> 00:12:20,783 MANNY: That's gorgeous. 287 00:12:26,180 --> 00:12:29,574 I'm too big. I'm too big. I'm scared. 288 00:12:29,574 --> 00:12:33,013 The main principle that Wright incorporates into his work 289 00:12:33,013 --> 00:12:37,060 is to appreciate the nature of the materials. 290 00:12:37,060 --> 00:12:39,846 He didn't feel you should cover up beautiful wood. 291 00:12:39,846 --> 00:12:42,544 You should let the stone express the stone. 292 00:12:42,544 --> 00:12:44,894 I bet it's super cozy when it's cold. 293 00:12:44,894 --> 00:12:48,028 Oh, man. I love this kind of stuff. 294 00:12:48,028 --> 00:12:49,725 It is electric. 295 00:12:49,725 --> 00:12:53,511 There are so many dualities throughout Taliesin. 296 00:12:53,511 --> 00:12:55,818 The compression and release is there. 297 00:12:55,818 --> 00:12:57,689 Perfection and imperfection is there. 298 00:12:57,689 --> 00:12:59,517 Even in his color tones. 299 00:13:00,605 --> 00:13:01,911 Cherokee red. 300 00:13:01,911 --> 00:13:04,044 So many similarities from Burnham Block 301 00:13:04,044 --> 00:13:06,089 to the Monona Terrace. 302 00:13:06,089 --> 00:13:08,744 Everything is seemingly similar, 303 00:13:08,744 --> 00:13:10,267 but strikingly different. 304 00:13:10,267 --> 00:13:13,531 And so, that is the title of our duality concept. 305 00:13:13,531 --> 00:13:16,447 I wish we could play it on some of this plateware in this house. 306 00:13:16,447 --> 00:13:17,927 RASIKA: I know! 307 00:13:19,755 --> 00:13:21,017 SAVANNAH: This is so cool. 308 00:13:21,017 --> 00:13:23,628 Welcome to the drafting studio. 309 00:13:24,107 --> 00:13:26,240 In 1932, he established 310 00:13:26,240 --> 00:13:28,329 an architectural training program 311 00:13:28,329 --> 00:13:31,636 and Wright invited young men and women to come 312 00:13:31,636 --> 00:13:34,814 and join him here at Taliesin to learn the way 313 00:13:34,814 --> 00:13:36,554 to practice his organic architecture. 314 00:13:36,554 --> 00:13:39,296 CHARLY: Architecture apprentices is a cool idea. 315 00:13:39,296 --> 00:13:41,385 It just reminds me of, like, staging as a chef. 316 00:13:41,385 --> 00:13:43,779 I staged at a few restaurants in Boston. 317 00:13:43,779 --> 00:13:46,216 It's something that you do to get you well-rounded. 318 00:13:46,216 --> 00:13:49,393 DAN: The little touches of red are just incredible. 319 00:13:49,393 --> 00:13:53,223 I can tell you, it truly is a magical place. 320 00:13:53,223 --> 00:13:55,269 Well, chefs, I'm gonna leave you here 321 00:13:55,269 --> 00:13:58,098 to draw inspiration from this amazing space. 322 00:13:58,098 --> 00:13:59,751 - Thank you for coming. - Thank you so much. 323 00:13:59,751 --> 00:14:01,492 - Thank you. - Thank you. 324 00:14:04,539 --> 00:14:06,802 We, as chefs, are always constantly trying to find 325 00:14:06,802 --> 00:14:09,109 the duality between land and sea and our food. 326 00:14:09,109 --> 00:14:11,415 As we're starting to bounce ideas off of each other, 327 00:14:11,415 --> 00:14:13,548 I feel like I'm getting to know Alisha a little bit more. 328 00:14:13,548 --> 00:14:15,376 I don't want to say land and sea. 329 00:14:15,376 --> 00:14:17,117 I want to say land and water. 330 00:14:17,117 --> 00:14:18,901 But water reminds me of, like, a water faucet. 331 00:14:18,901 --> 00:14:21,121 I think you're taking it too literal. 332 00:14:21,121 --> 00:14:22,600 We're figuring out how to, like, 333 00:14:22,600 --> 00:14:24,472 mesh our two different styles together. 334 00:14:24,472 --> 00:14:27,214 We have, like, pages written about dualities and ideas. 335 00:14:27,214 --> 00:14:29,651 - We wanted to-- Yeah. - We need to hone this in. 336 00:14:29,651 --> 00:14:32,567 ALISHA: We could say land and sea, but really, like, 337 00:14:32,567 --> 00:14:34,438 where we got our inspiration for the sea 338 00:14:34,438 --> 00:14:37,050 was the fact that we were literally surrounded by water, 339 00:14:37,050 --> 00:14:39,226 and his whole idea was bringing nature inside 340 00:14:39,226 --> 00:14:41,271 and bringing the land and water together. 341 00:14:41,271 --> 00:14:42,969 KALEENA: We've both been playing the middle. 342 00:14:42,969 --> 00:14:44,753 I just want to prove to myself 343 00:14:44,753 --> 00:14:46,973 that I can hang with some of the best chefs in the country. 344 00:14:46,973 --> 00:14:50,498 I mean, if we go home for these dishes, I would be very upset. 345 00:14:50,498 --> 00:14:52,369 I would be disappointed in myself. 346 00:14:57,592 --> 00:15:00,508 [suspenseful music] 347 00:15:02,858 --> 00:15:06,035 You know, in cooking, we think about what's the opposite? 348 00:15:06,035 --> 00:15:07,515 Sweet and savory. 349 00:15:07,515 --> 00:15:10,387 Also something that's not very familiar 350 00:15:10,387 --> 00:15:13,216 and do something that's very, a little bit more familiar. 351 00:15:13,216 --> 00:15:14,739 Yeah. That's duality right there. 352 00:15:14,739 --> 00:15:16,524 - They're gonna look the same. - RASIKA: Yeah. 353 00:15:16,524 --> 00:15:18,395 You're gonna bite into it and go, "Oh, sh--", 354 00:15:18,395 --> 00:15:19,919 it's two completely different things. 355 00:15:19,919 --> 00:15:21,355 Yeah, exactly. 356 00:15:21,355 --> 00:15:22,922 This challenge is super unique 357 00:15:22,922 --> 00:15:25,837 because there's no limitations to what we can cook. 358 00:15:25,837 --> 00:15:27,448 We just have to show duality. 359 00:15:27,448 --> 00:15:29,276 RASIKA: Everything's gonna be plated the same way, 360 00:15:29,276 --> 00:15:30,973 but the colors are different. 361 00:15:30,973 --> 00:15:33,236 So you're going with green colors, I'm going with reds. 362 00:15:33,236 --> 00:15:35,238 And the duality of going to yours, it's heavier. 363 00:15:35,238 --> 00:15:37,414 - It's heavier. - It's spicier. 364 00:15:37,414 --> 00:15:38,981 What we really want to do is, 365 00:15:38,981 --> 00:15:40,940 like, showcase what we learned at the Burnham Block. 366 00:15:40,940 --> 00:15:43,594 AMANDA: This is an opportunity to speak out against injustice 367 00:15:43,594 --> 00:15:45,988 and how money could help change it. 368 00:15:45,988 --> 00:15:50,471 The concept of building these affordable housing structures 369 00:15:50,471 --> 00:15:51,602 is really moving. 370 00:15:51,602 --> 00:15:53,691 I think it also shines a light 371 00:15:53,691 --> 00:15:55,215 on who we are as creators. 372 00:15:55,215 --> 00:15:57,957 So, we're trying to showcase poverty and wealth. 373 00:15:57,957 --> 00:16:01,264 I keep thinking about, like, peasant ingredients. 374 00:16:01,264 --> 00:16:02,744 Like leeks, potatoes. 375 00:16:02,744 --> 00:16:04,093 Turning that into something 376 00:16:04,093 --> 00:16:05,790 that's a little bit more elegant. 377 00:16:05,790 --> 00:16:07,096 What's your thoughts as far as, 378 00:16:07,096 --> 00:16:08,402 bringing that towards the wealth side? 379 00:16:08,402 --> 00:16:10,012 AMANDA: We didn't see it at Burnham Block, 380 00:16:10,012 --> 00:16:12,841 but every other place has had a major water feature, 381 00:16:12,841 --> 00:16:15,017 so I really want to lean in, I think, to seafood. 382 00:16:15,017 --> 00:16:16,627 Seafood is considered a luxury item. 383 00:16:16,627 --> 00:16:19,152 Caviar to me symbolizes, like, ultimate opulence. 384 00:16:19,152 --> 00:16:20,370 AMANDA: I agree. 385 00:16:21,763 --> 00:16:24,374 I got really super inspired by the Burnham Block. 386 00:16:24,374 --> 00:16:26,289 CHARLY: What I'm thinking is having that black rice 387 00:16:26,289 --> 00:16:27,464 to kind of emulate dirt. 388 00:16:27,464 --> 00:16:29,031 So we'll use that djon djon, 389 00:16:29,031 --> 00:16:31,425 which is a Haitian kind of mushroom that you steam. 390 00:16:31,425 --> 00:16:33,253 So then maybe I'll use that in my biscuit 391 00:16:33,253 --> 00:16:35,603 and we can have a duality in multiple ways. 392 00:16:35,603 --> 00:16:39,172 Burnham Block, it immediately reminded me 393 00:16:39,172 --> 00:16:41,348 of a chicken dish that I grew up eating. 394 00:16:41,348 --> 00:16:44,003 Chicken and eggs also has these references. 395 00:16:44,003 --> 00:16:48,137 He then tells me he has an idea about utilizing egg 396 00:16:48,137 --> 00:16:49,704 from a dish in his childhood. 397 00:16:49,704 --> 00:16:52,402 I'm gonna go with making a mushroom biscuit, 398 00:16:52,402 --> 00:16:55,101 creating some of those lines that we saw, like, 399 00:16:55,101 --> 00:16:56,667 on the slats in the biscuit, 400 00:16:56,667 --> 00:16:59,453 and then filling it with chicken liver. 401 00:16:59,453 --> 00:17:02,108 - I really love our idea. - I think it's gonna be good. 402 00:17:02,108 --> 00:17:03,370 I really love our idea. 403 00:17:03,805 --> 00:17:07,330 KEVIN: Let's think about, like, who are we? 404 00:17:07,330 --> 00:17:09,158 I mean, like, you're very, like, bubbly. 405 00:17:09,158 --> 00:17:11,073 - MANNY: Yeah. - [laughing] 406 00:17:11,073 --> 00:17:13,641 And me, I'm very more straightforward. 407 00:17:13,641 --> 00:17:15,643 I have a darkness inside me for sure. 408 00:17:15,643 --> 00:17:18,037 MANNY: This dish will represent who I am as a person. 409 00:17:18,037 --> 00:17:23,129 I consider myself a person that is very lighthearted and round. 410 00:17:23,129 --> 00:17:24,521 I'm getting round. 411 00:17:24,521 --> 00:17:26,175 [laughing] 412 00:17:26,175 --> 00:17:28,569 It makes me think about this dish, fiore, 413 00:17:28,569 --> 00:17:31,224 like stuffed pasta and roll it into a spiral. 414 00:17:31,224 --> 00:17:33,008 Okay. Like, me, I'm thinking of, like, 415 00:17:33,008 --> 00:17:35,489 a dessert around chocolate. 416 00:17:35,489 --> 00:17:37,404 Like, so, first, the duality is gonna be 417 00:17:37,404 --> 00:17:39,101 - sweet and savory. - Yep. 418 00:17:39,580 --> 00:17:43,192 I'm gonna do land mushroom and goat cheese cheesecake, 419 00:17:43,192 --> 00:17:45,977 - cornmeal crust on the bottom. - I like that! 420 00:17:45,977 --> 00:17:47,892 KALEENA: We decide that she's gonna do sea, 421 00:17:47,892 --> 00:17:49,459 I'm gonna do land. 422 00:17:49,459 --> 00:17:52,245 So, I'm making a mushroom and goat cheese cheesecake. 423 00:17:52,245 --> 00:17:54,856 ALISHA: And I'm making scallop aguachile. 424 00:17:54,856 --> 00:17:57,424 KALEENA: It's taken us, like, a little bit of time to get there, 425 00:17:57,424 --> 00:18:00,427 but I'm, like, actually really excited about our idea. 426 00:18:00,427 --> 00:18:03,865 I think maybe we do use a bigger circle for yours. 427 00:18:03,865 --> 00:18:05,910 ALISHA: We're gonna play around with it. 428 00:18:05,910 --> 00:18:08,217 KALEENA: We'll only be able to do that when we plate tomorrow. 429 00:18:08,217 --> 00:18:11,090 ♪ 430 00:18:14,658 --> 00:18:17,096 [rising tones] 431 00:18:20,055 --> 00:18:22,927 If Dan is like, "Oh, yeah, I've been to this Whole Foods!" 432 00:18:22,927 --> 00:18:24,494 I'm gonna be like, "Dan, stop." 433 00:18:24,494 --> 00:18:28,368 Ooh, I've never been to this place. I'm into this. 434 00:18:28,368 --> 00:18:30,152 Oh, go, go. 435 00:18:30,152 --> 00:18:33,460 ♪ 436 00:18:33,460 --> 00:18:36,332 ALISHA: Can I get 20 pieces of these guys right here. 437 00:18:36,332 --> 00:18:38,117 DANNY: What are you doing? 438 00:18:38,117 --> 00:18:41,207 - Uh... I don't want to tell him. - It's like that, huh? 439 00:18:41,598 --> 00:18:42,817 Manny? 440 00:18:42,817 --> 00:18:44,949 DAN: All right. Gotta find my Amanda. 441 00:18:44,949 --> 00:18:46,212 [mock cawing] 442 00:18:46,212 --> 00:18:48,388 AMANDA: Where's Dan-Dan? Dan-Dan! 443 00:18:48,388 --> 00:18:51,391 - [mock cawing] - Can't find my partner. Dan? 444 00:18:51,391 --> 00:18:53,219 - DAN: Amanda! - AMANDA: Yeah! I'm right here. 445 00:18:53,219 --> 00:18:55,699 - DAN: There you are. - [laughing] 446 00:18:55,699 --> 00:18:57,092 Yeah! 447 00:18:57,092 --> 00:19:00,269 In a team challenge, you have to have teamwork. 448 00:19:00,269 --> 00:19:02,445 We have a lot in common already. 449 00:19:02,445 --> 00:19:04,143 We are both nerds, 450 00:19:04,143 --> 00:19:07,320 so I feel like we can get on the same wavelength here. 451 00:19:07,320 --> 00:19:09,887 - We are Damanda. - [demonic voice] Damanda. 452 00:19:09,887 --> 00:19:12,063 [heroic fanfare] 453 00:19:12,063 --> 00:19:14,153 [giggling] 454 00:19:14,153 --> 00:19:15,415 - All right. - Where are we at? 455 00:19:15,415 --> 00:19:16,851 AMANDA: This one is, 456 00:19:16,851 --> 00:19:18,983 I want to say 50, and this one's like 20. 457 00:19:18,983 --> 00:19:20,550 DAN: The way I feel about caviar 458 00:19:20,550 --> 00:19:22,422 is if you are going to use caviar, use caviar. 459 00:19:22,422 --> 00:19:24,511 - Right, yeah. - I do not spend a lot of money. 460 00:19:24,511 --> 00:19:26,513 I mean, I think we're gonna be fine. 461 00:19:26,513 --> 00:19:28,950 - Yeah, okay. - 13 minutes, chefs! 462 00:19:30,691 --> 00:19:32,345 13 minutes! 463 00:19:33,302 --> 00:19:34,956 They never listen to me, I swear. 464 00:19:34,956 --> 00:19:36,218 What was that? 465 00:19:37,741 --> 00:19:40,179 RASIKA: I'm using red lentils instead of yellow lentils 466 00:19:40,179 --> 00:19:41,615 - for my dal. - DANNY: Fantastic. 467 00:19:41,615 --> 00:19:43,660 SAVANNAH: We're gonna play on the emotion 468 00:19:43,660 --> 00:19:45,314 of uncomfortable and being comfortable. 469 00:19:45,314 --> 00:19:47,664 Laura is making dessert that is built with 470 00:19:47,664 --> 00:19:49,971 pieces of phyllo and a pistachio cremeux. 471 00:19:49,971 --> 00:19:52,016 That is more nostalgic and well-known to people. 472 00:19:52,016 --> 00:19:54,889 I think we can get dry-aged. Let's get three pieces. 473 00:19:54,889 --> 00:19:57,239 Just like the ones that have the best marbling. Yeah, thank you. 474 00:19:57,239 --> 00:20:02,853 And then I am making a dry-aged ribeye with tempura maitake. 475 00:20:02,853 --> 00:20:04,681 I can't find the pastry flour I want. 476 00:20:04,681 --> 00:20:06,553 I'm gonna try an unbleached cake. 477 00:20:06,553 --> 00:20:08,424 I'm trying to do a dish 478 00:20:08,424 --> 00:20:09,991 that actually makes people feel uncomfortable, 479 00:20:09,991 --> 00:20:12,733 so I can make a tempura sauce and then thicken it 480 00:20:12,733 --> 00:20:15,692 with a spice that is called wild pistachio. 481 00:20:15,692 --> 00:20:17,651 It's not actually pistachio at all. 482 00:20:17,651 --> 00:20:19,348 Laura brought it from home. 483 00:20:19,348 --> 00:20:20,871 I've never used it, I've never tasted it, 484 00:20:20,871 --> 00:20:23,352 - but I trust her palate. - LAURA: That's it. 485 00:20:23,352 --> 00:20:24,701 Five minutes, guys! 486 00:20:26,877 --> 00:20:29,140 - Where the [bleep] is my cart? - It's right there. 487 00:20:29,140 --> 00:20:30,446 Oh. 488 00:20:30,446 --> 00:20:31,621 It's okay, that's why I'm here. 489 00:20:31,621 --> 00:20:33,275 - Oh, there it is. - Hey! 490 00:20:33,275 --> 00:20:36,278 - Oh, dude. $399. - KEVIN: $399.74. 491 00:20:36,278 --> 00:20:37,888 Let's go! 492 00:20:37,888 --> 00:20:39,412 [laughing] 493 00:20:39,412 --> 00:20:42,806 ♪ 494 00:20:44,939 --> 00:20:46,984 [upbeat music] 495 00:20:49,639 --> 00:20:52,425 Wow-wee-wow! Hey! 496 00:20:52,425 --> 00:20:54,688 - Beer 30! - Yay! 497 00:20:54,688 --> 00:20:55,950 Beer! 498 00:20:55,950 --> 00:20:57,647 This is a very big challenge for us. 499 00:20:57,647 --> 00:21:00,084 Like, we are able to work as a team, 500 00:21:00,084 --> 00:21:01,956 we have great dishes. 501 00:21:01,956 --> 00:21:05,002 Like, you can tell that all the chefs get on that team spirit. 502 00:21:05,002 --> 00:21:06,613 For Kevin and for me, we're like, 503 00:21:06,613 --> 00:21:08,441 so what do you understand about duality? 504 00:21:08,441 --> 00:21:10,051 [laughing] 505 00:21:10,051 --> 00:21:11,705 You guys are like polar opposites in personality. 506 00:21:11,705 --> 00:21:13,576 That's why we connect so well as well. 507 00:21:13,576 --> 00:21:15,317 Because we're very complementary to each other. 508 00:21:15,317 --> 00:21:16,884 - I love that. - It's great. 509 00:21:16,884 --> 00:21:18,364 It's great. How often do we get the chance to, like, 510 00:21:18,364 --> 00:21:20,279 be in someone's, like, this is their home? 511 00:21:20,279 --> 00:21:22,672 Just wanted to, like, really take it all in for a moment. 512 00:21:22,672 --> 00:21:25,153 MANNY: Laura and Savannah, I can see the balance 513 00:21:25,153 --> 00:21:27,938 because Laura is such a perfectionist 514 00:21:27,938 --> 00:21:30,680 and then Savannah is a little bit more relaxed. 515 00:21:30,680 --> 00:21:33,988 Two different styles of cooking and energy. 516 00:21:33,988 --> 00:21:35,990 DANNY: I mean, that property was incredible. 517 00:21:35,990 --> 00:21:39,167 The chairs in his kitchen, like, I almost took one of those. 518 00:21:39,167 --> 00:21:41,648 One of those things almost came home with me. 519 00:21:41,648 --> 00:21:43,867 MANNY: Rasika and Danny, they're going to be dangerous. 520 00:21:44,912 --> 00:21:47,001 - We need to make sure that-- - Focus, focus, focus. 521 00:21:47,001 --> 00:21:49,482 KALEENA: I can't imagine any team here doing, like, 522 00:21:49,482 --> 00:21:51,440 poor enough to get sent home even though it's, 523 00:21:51,440 --> 00:21:53,355 like, someone's going to get sent home. 524 00:21:53,355 --> 00:21:56,097 MICHELLE: Kaleena, y'all have an idea that you'd like to share? 525 00:21:56,097 --> 00:21:58,186 ALISHA: Yeah, we don't really want to share though. 526 00:21:58,186 --> 00:22:00,841 I'm afraid that, like, if we talk about it, 527 00:22:00,841 --> 00:22:02,669 we're going to feel less about it 528 00:22:02,669 --> 00:22:04,366 and I want to go into tomorrow feeling the way 529 00:22:04,366 --> 00:22:06,673 that I feel right now about it. Does that make sense? 530 00:22:06,673 --> 00:22:08,501 - A hundred percent. - I completely agree with you. 531 00:22:08,501 --> 00:22:11,765 This is a competition based on our craft and our careers. 532 00:22:11,765 --> 00:22:13,506 It's nothing against anyone else. 533 00:22:13,506 --> 00:22:15,421 It's more, we don't want to lose focus. 534 00:22:15,421 --> 00:22:17,292 - Yeah. - Sorry, just touched your foot. 535 00:22:17,292 --> 00:22:18,815 Don't do that. 536 00:22:19,686 --> 00:22:21,209 There's so many aspects and directions 537 00:22:21,209 --> 00:22:22,863 that we can each come from. 538 00:22:22,863 --> 00:22:25,039 It's just going to be wild to see the end results of it. 539 00:22:25,039 --> 00:22:26,562 Yeah. 540 00:22:26,562 --> 00:22:28,651 [laughing] 541 00:22:28,651 --> 00:22:31,698 ♪ 542 00:22:37,399 --> 00:22:40,881 ♪ 543 00:22:46,016 --> 00:22:48,845 We don't have to rush, we just have to be efficient. 544 00:22:50,194 --> 00:22:53,241 DANNY: Oh god, this is a tight squeeze. 545 00:22:53,763 --> 00:22:55,722 RASIKA: So I'm getting ready to prepare my dal, Danny. 546 00:22:55,722 --> 00:22:57,680 I'm going to start my base. 547 00:22:57,680 --> 00:22:59,421 Pretty much follow our game plan 548 00:22:59,421 --> 00:23:02,163 of getting that quenelle molds done. 549 00:23:02,163 --> 00:23:04,905 - Yep. - I'm basically making a dal 550 00:23:04,905 --> 00:23:07,168 that's going to be in our quenelle mold 551 00:23:07,168 --> 00:23:10,911 with a carrot puree and consomme called rasam 552 00:23:10,911 --> 00:23:13,870 and beetroot that's been poached and pickled. 553 00:23:13,870 --> 00:23:16,395 Yeah, I just want to keep everything aromatic, 554 00:23:16,395 --> 00:23:20,747 not too spicy, but help complement Danny's dish. 555 00:23:20,747 --> 00:23:23,271 Danny is making a spinach scallop mousse 556 00:23:23,271 --> 00:23:24,925 with a zucchini puree 557 00:23:24,925 --> 00:23:27,536 with some pickled and compressed zucchini batons 558 00:23:27,536 --> 00:23:28,885 that's going to match my beetroot. 559 00:23:29,930 --> 00:23:32,106 This is not an easy dish by any means. 560 00:23:32,106 --> 00:23:33,977 There's a lot of technique involved in it. 561 00:23:33,977 --> 00:23:36,589 DANNY: We're trying to just be intentional. 562 00:23:36,589 --> 00:23:38,547 Hopefully, we hit the nail on the head. 563 00:23:38,547 --> 00:23:40,941 RASIKA: We want the judges to feel 564 00:23:40,941 --> 00:23:43,857 that our dishes cannot live without each other. 565 00:23:43,857 --> 00:23:47,164 DANNY: Hey, mama Michelle, what's your guys' duality today? 566 00:23:47,164 --> 00:23:50,385 We're doing a play on the chicken and the egg. 567 00:23:50,385 --> 00:23:51,908 Which came first? 568 00:23:51,908 --> 00:23:53,867 DANNY: Ooh, I always think the egg came first. 569 00:23:53,867 --> 00:23:56,957 - Charly, what's yours? - CHARLY: I'm doing the egg. 570 00:23:56,957 --> 00:23:58,785 I'm going to make an egg mousse. 571 00:23:58,785 --> 00:24:01,657 Oh, that's beautiful. That's how I want it to be. 572 00:24:01,657 --> 00:24:04,486 Growing up, we would eat fried chicken 573 00:24:04,486 --> 00:24:06,227 with stewed sweet apples. 574 00:24:06,227 --> 00:24:08,229 And so, I'm going to zhuzh that up a little bit 575 00:24:08,229 --> 00:24:10,405 - for the judges today. - I love it. 576 00:24:10,405 --> 00:24:12,407 The chicken will be ready in 40 minutes, chef. 577 00:24:12,407 --> 00:24:13,800 Sounds good. Perfect. 578 00:24:13,800 --> 00:24:16,063 AMANDA: Use your power. Use your power. 579 00:24:16,063 --> 00:24:17,891 DAN: There we go. 580 00:24:17,891 --> 00:24:20,763 AMANDA: I used to run an Italian restaurant for four years. 581 00:24:20,763 --> 00:24:23,505 My dish is going to be more opulent. 582 00:24:23,505 --> 00:24:25,115 I'm using seafood 583 00:24:25,115 --> 00:24:27,117 and ingredients that are typical of wealth. 584 00:24:27,117 --> 00:24:29,337 DAN: Making a little potato tuile. 585 00:24:29,337 --> 00:24:32,993 Creating something humble, yet still incredibly beautiful. 586 00:24:32,993 --> 00:24:34,603 Even though it's super humble, 587 00:24:34,603 --> 00:24:36,126 there's a ton of technique going on here. 588 00:24:36,126 --> 00:24:37,998 Now, I'm going to take the potato skins 589 00:24:37,998 --> 00:24:40,217 and make a mousse out of them and set it with carrageenan 590 00:24:40,217 --> 00:24:42,045 so that it sets almost like a flan. 591 00:24:42,045 --> 00:24:43,656 You really got to concentrate and make sure 592 00:24:43,656 --> 00:24:46,006 that things taste exceptionally flavorful. 593 00:24:46,006 --> 00:24:47,877 - AMANDA: Totally. - DAN: I'm going to take leeks 594 00:24:47,877 --> 00:24:49,879 and we're going to pipe the flan right on them 595 00:24:49,879 --> 00:24:51,838 and then roll them up into a cylinder. 596 00:24:51,838 --> 00:24:53,622 That's some Buddha stuff. 597 00:24:54,057 --> 00:24:56,277 AMANDA: Hey, Manny. I'm sheeting my pasta now, 598 00:24:56,277 --> 00:24:58,453 - so I'll be done in about five. - MANNY: Heard. 599 00:24:59,236 --> 00:25:01,021 Our team is going to be dark and light. 600 00:25:01,021 --> 00:25:02,675 He's cooking a chocolate dessert 601 00:25:02,675 --> 00:25:04,633 and I'm doing pasta with chicken. 602 00:25:04,633 --> 00:25:06,592 The main color of the sauce is white. 603 00:25:06,592 --> 00:25:09,377 It's a poulet au vin jaune. 604 00:25:09,377 --> 00:25:11,379 - Did I say it right? - Yeah, you said it. 605 00:25:11,379 --> 00:25:14,382 MANNY: I'm making a fiore. It's like a spiral. 606 00:25:14,382 --> 00:25:17,298 The circles of the Monona Terrace being a labor of love 607 00:25:17,298 --> 00:25:20,301 of Mr. Wright is something that brings me to pasta 608 00:25:20,301 --> 00:25:21,563 and this particular shape. 609 00:25:21,563 --> 00:25:22,869 Ooh, it's a little dry. 610 00:25:22,869 --> 00:25:24,305 You're going to break the table, bro. 611 00:25:24,305 --> 00:25:26,133 I'm working with a linebacker right now. 612 00:25:26,829 --> 00:25:28,570 I can rest my wrist after we're done. 613 00:25:28,570 --> 00:25:32,052 The whole table is moving and I'm like, okay, dude, okay. 614 00:25:32,052 --> 00:25:33,575 [grunts] 615 00:25:36,404 --> 00:25:38,537 DANNY: Yo, Rasika, I think this is it here. 616 00:25:38,537 --> 00:25:40,103 RASIKA: I'm coming, I'm coming. 617 00:25:40,103 --> 00:25:41,017 Wow. 618 00:25:41,017 --> 00:25:43,542 It's .25 millimeters wide. 619 00:25:43,542 --> 00:25:47,894 We're doing these planks of both root vegetable and zucchini 620 00:25:47,894 --> 00:25:49,417 and it's really important 621 00:25:49,417 --> 00:25:52,072 that they are all cut exactly the same. 622 00:25:52,072 --> 00:25:54,727 Let's spend 10 minutes dicing. 623 00:25:54,727 --> 00:25:56,685 - RASIKA: Yeah. - At 1:25 as scheduled, 624 00:25:56,685 --> 00:25:58,469 - we start dipping. - RASIKA: Yes, chef. 625 00:25:58,905 --> 00:26:00,341 Danny and I align 626 00:26:00,341 --> 00:26:02,212 because we've both worked at the French Laundry, 627 00:26:02,212 --> 00:26:05,955 but I'm not making just any kind of fine dining food. 628 00:26:05,955 --> 00:26:10,264 I'm making my food, which is traditional Tamil food 629 00:26:10,264 --> 00:26:11,744 and elevating that. 630 00:26:11,744 --> 00:26:13,963 I need you to tell me if this is too spicy. 631 00:26:16,662 --> 00:26:18,359 DANNY: It's not too hot. It's got heat. 632 00:26:18,359 --> 00:26:20,448 - That's your Amma's-- - RASIKA: That's my Amma's rasam. 633 00:26:20,448 --> 00:26:21,797 DANNY: Medicine right there. 634 00:26:21,797 --> 00:26:23,799 RASIKA: My grandmom is always guiding me 635 00:26:23,799 --> 00:26:25,235 like Ratatouille on my head. 636 00:26:25,235 --> 00:26:27,281 - [laughing] - This is fun, dude. 637 00:26:28,238 --> 00:26:30,284 One hour 40. 638 00:26:30,284 --> 00:26:31,633 Hot! 639 00:26:31,633 --> 00:26:33,113 ♪ 640 00:26:33,113 --> 00:26:36,290 LAURA: I want you to taste my pistachio. 641 00:26:37,770 --> 00:26:39,859 - How is it? - Oh! 642 00:26:39,859 --> 00:26:43,253 It's like tobacco. It's like tobacco. 643 00:26:43,253 --> 00:26:45,952 This spice makes me a little uncomfortable. 644 00:26:45,952 --> 00:26:47,780 Hopefully, that shows. 645 00:26:47,780 --> 00:26:51,131 Or maybe hopefully it doesn't. I don't know. 646 00:26:51,131 --> 00:26:54,613 My grandma smokes cigarettes and it reminds me of my grandma. 647 00:26:54,613 --> 00:26:59,052 Okay. I'm going to strain this so I can pass it to you. 648 00:26:59,052 --> 00:27:02,229 This is for tempura sauce in my dish, 649 00:27:02,229 --> 00:27:04,057 so I actually pass that off to Laura. 650 00:27:04,057 --> 00:27:05,972 She has more experience with the wild pistachios, 651 00:27:05,972 --> 00:27:07,669 so she's seasoning this. 652 00:27:07,669 --> 00:27:10,672 I have a roshi done. We have mushroom powder done. 653 00:27:10,672 --> 00:27:14,763 I have at least another 20 until I can think about ribeye. 654 00:27:14,763 --> 00:27:16,983 LAURA: I'm actually building a house. 655 00:27:16,983 --> 00:27:21,509 I'm using layers of phyllo to create this beautiful 656 00:27:21,509 --> 00:27:23,946 architectural structure through a dish. 657 00:27:23,946 --> 00:27:27,036 - Nice. - Hot, hot, hot. Hot, hot, hot. 658 00:27:28,734 --> 00:27:30,039 Oh yeah, chef. 659 00:27:30,039 --> 00:27:31,824 DAN: I am very excited about my tuilles. 660 00:27:31,824 --> 00:27:35,044 All right. Making potato salad and then I'm building my guys. 661 00:27:35,044 --> 00:27:36,480 - Sounds good. - So right now, 662 00:27:36,480 --> 00:27:38,178 I'm working on my chocolate mousse 663 00:27:38,178 --> 00:27:39,875 and I'm going to start a nice sexy tuile, 664 00:27:39,875 --> 00:27:41,311 like, the wow effect. 665 00:27:41,311 --> 00:27:42,922 Sexy. 666 00:27:42,922 --> 00:27:45,185 - [laughing] - Pump me up! 667 00:27:45,185 --> 00:27:48,057 ALISHA: Precision is going to be so important on this dish. 668 00:27:48,057 --> 00:27:51,147 Except I can't cut a----ing cucumber straight. 669 00:27:51,147 --> 00:27:53,367 Great. Great, chef. Just kidding. 670 00:27:53,367 --> 00:27:56,065 We have plenty of time. Let's take our time, not rush. 671 00:27:56,065 --> 00:27:57,458 Lots of confidence, chef. 672 00:27:57,458 --> 00:27:59,852 We both feel comfortable prepping 673 00:27:59,852 --> 00:28:01,636 and executing our dishes. 674 00:28:01,636 --> 00:28:04,683 I'd just like to start plating around the same time. 675 00:28:04,683 --> 00:28:06,206 I got to get the scallops frying 676 00:28:06,206 --> 00:28:08,077 and then I'm going to go into making aguachile. 677 00:28:08,077 --> 00:28:10,123 These oysters are nice. I love working with shellfish. 678 00:28:10,123 --> 00:28:11,559 You don't want to move too fast. 679 00:28:11,559 --> 00:28:12,908 It's a very delicate protein. 680 00:28:12,908 --> 00:28:14,518 You want to treat it very delicately. 681 00:28:14,518 --> 00:28:16,303 - How you feeling? You're good? - KALEENA: Yeah. 682 00:28:16,303 --> 00:28:18,435 While I have fewer components that I need to work on 683 00:28:18,435 --> 00:28:20,873 for my dish, mine are a little more time consuming. 684 00:28:20,873 --> 00:28:24,180 I'm working on the crust for my dessert right now. 685 00:28:24,180 --> 00:28:26,052 ALISHA: That looks great. 686 00:28:26,052 --> 00:28:29,229 I'm going off of memory for this recipe for the crust. 687 00:28:29,229 --> 00:28:31,361 I know what the texture is supposed to look like 688 00:28:31,361 --> 00:28:34,495 and I feel very confident in the flavors that I'm using 689 00:28:34,495 --> 00:28:36,062 and what I need to do. 690 00:28:36,062 --> 00:28:37,759 ALISHA: How long do you need to set your cheesecake? 691 00:28:37,759 --> 00:28:39,282 Probably a couple hours. 692 00:28:39,282 --> 00:28:41,067 I need to freeze it first so I can cut it nicely. 693 00:28:41,067 --> 00:28:42,982 - You need a couple hours? - It'll be fine. 694 00:28:42,982 --> 00:28:45,158 Just as long as it sets, that's all. 695 00:28:45,158 --> 00:28:47,247 DAN: I'm just pulling out my cannolis. 696 00:28:47,247 --> 00:28:49,249 This is the tricky part of it. 697 00:28:49,249 --> 00:28:51,425 Yeah, it's not going to work the way I want it to work. 698 00:28:51,425 --> 00:28:53,166 - [bleep]. - AMANDA: Dan, do you need help? 699 00:28:53,166 --> 00:28:54,776 DAN: I just got to get this done. 700 00:28:54,776 --> 00:28:56,169 If this mousse doesn't set up, 701 00:28:56,169 --> 00:28:57,823 that's pretty much the structure of my dish. 702 00:28:57,823 --> 00:29:02,828 It's not cold enough. [groaning] 703 00:29:03,742 --> 00:29:05,134 Super duper. 704 00:29:07,571 --> 00:29:09,530 ♪ 705 00:29:09,530 --> 00:29:11,837 MICHELLE: Oh God, please be with me, 706 00:29:11,837 --> 00:29:13,360 because I've never done this before. 707 00:29:13,360 --> 00:29:15,666 I'm making rectangular biscuits for my dish, 708 00:29:15,666 --> 00:29:18,408 in keeping with the shapes of Burnham Block. 709 00:29:18,408 --> 00:29:20,541 I have never made a mushroom biscuit, 710 00:29:20,541 --> 00:29:23,500 but the idea of this biscuit is very genius. 711 00:29:23,500 --> 00:29:25,154 I got puffed rice. 712 00:29:25,154 --> 00:29:26,677 - How's it taste? - Puffy. 713 00:29:26,677 --> 00:29:28,157 - Taste puffy? - Yeah. 714 00:29:28,157 --> 00:29:30,246 DANNY: Let's go, baby. 29 minutes. 715 00:29:30,246 --> 00:29:32,509 Yo, Charly, how does it feel to have immunity, baby? 716 00:29:32,509 --> 00:29:34,860 - Immunity don't mean nothing. - That's what I'm saying, man. 717 00:29:34,860 --> 00:29:36,687 We're trying to get the number one spot. 718 00:29:36,687 --> 00:29:38,864 DAN: It's not going to work the way I want it to work. 719 00:29:38,864 --> 00:29:41,649 It's got to get colder. It's just not cold enough. 720 00:29:41,649 --> 00:29:43,346 AMANDA: You sure you don't want to use nitrogen? 721 00:29:43,346 --> 00:29:45,087 DAN: Could I pour the liquid nitrogen 722 00:29:45,087 --> 00:29:46,523 - in the pan underneath it? - AMANDA: Yes. 723 00:29:46,523 --> 00:29:47,742 All right, let's do that. 724 00:29:47,742 --> 00:29:49,831 I've never used liquid nitrogen before, 725 00:29:49,831 --> 00:29:52,529 but Amanda is my girl. She's helping me through it. 726 00:29:52,834 --> 00:29:54,314 AMANDA: It will freeze. 727 00:29:54,314 --> 00:29:56,185 Hopefully that'll give it enough structure 728 00:29:56,185 --> 00:29:58,187 that I can roll it up and move forward. 729 00:29:58,187 --> 00:29:59,798 Stop, stop, we're good. 730 00:29:59,798 --> 00:30:02,017 I'm troubleshooting something that I shouldn't have had 731 00:30:02,017 --> 00:30:03,453 to spend the time troubleshooting. 732 00:30:03,453 --> 00:30:05,368 You're right, it froze, we're good. 733 00:30:05,891 --> 00:30:10,025 [elegant instrumental] 734 00:30:14,421 --> 00:30:16,336 - GAIL: It's a beautiful view. - KRISTEN: Feels like 735 00:30:16,336 --> 00:30:17,859 we're somewhere important, for sure. 736 00:30:17,859 --> 00:30:19,295 Yeah. Merci. 737 00:30:19,774 --> 00:30:21,863 - BUDDHA: Oh, the chairs. - GAIL: Amazing chairs. 738 00:30:21,863 --> 00:30:23,386 To be sitting at the table 739 00:30:23,386 --> 00:30:25,519 with the two of you, Buddha and Dominique, 740 00:30:25,519 --> 00:30:28,087 I think is probably what I'm most excited for. 741 00:30:28,087 --> 00:30:32,178 I'm so excited. This is one of my favorite architects also. 742 00:30:32,178 --> 00:30:33,570 The food is our art, 743 00:30:33,570 --> 00:30:35,311 and I think that what we do on the plate 744 00:30:35,311 --> 00:30:37,270 is almost like building architecture. 745 00:30:37,270 --> 00:30:38,749 - TOM: Right. - For some crazy reason, 746 00:30:38,749 --> 00:30:40,621 I love double elimination challenges. 747 00:30:40,621 --> 00:30:43,145 - [laughing] - GAIL: You're just a masochist. 748 00:30:43,145 --> 00:30:44,755 It's all about teamwork. 749 00:30:44,755 --> 00:30:47,628 Are they able to take their understanding of duality 750 00:30:47,628 --> 00:30:50,892 and translate it in a way that makes sense in food? 751 00:30:50,892 --> 00:30:52,415 BUDDHA: Well, we're going to find out. 752 00:30:52,415 --> 00:30:54,896 - We're going to find out soon. - Let's do it. 753 00:30:54,896 --> 00:30:56,463 Laura, look. 754 00:30:57,333 --> 00:30:59,248 Great, beautiful, gorgeous. 755 00:30:59,248 --> 00:31:01,511 Phyllo house, it's like cookie house. 756 00:31:01,511 --> 00:31:05,428 Frank Lloyd Wright was focusing on using similar shapes, 757 00:31:05,428 --> 00:31:09,084 and I want the little house that I'm going to build with phyllo 758 00:31:09,084 --> 00:31:10,781 to have almost a similar shape. 759 00:31:10,781 --> 00:31:12,305 Inspired by the Burham Block. 760 00:31:12,305 --> 00:31:14,220 So, it goes like this, and then we build it. 761 00:31:14,220 --> 00:31:16,787 - Stop. Stop, stop. - Or smaller? 762 00:31:16,787 --> 00:31:18,572 - I think a little smaller. - I think smaller. 763 00:31:18,572 --> 00:31:20,530 - It's like two bites. - I agree, yeah. 764 00:31:22,315 --> 00:31:24,273 - DANNY: Dip, you shake. - RASIKA: Yeah. 765 00:31:24,273 --> 00:31:25,840 - Give it a little one of those. - RASIKA: Okay. 766 00:31:25,840 --> 00:31:28,103 Architectural elements that we want to bring, 767 00:31:28,103 --> 00:31:29,496 we're going to do a mousse. 768 00:31:29,496 --> 00:31:31,106 We spike them all with toothpicks, 769 00:31:31,106 --> 00:31:33,152 and then we dip them in the chiffon, 770 00:31:33,152 --> 00:31:35,371 which is basically like a French glaze. 771 00:31:35,371 --> 00:31:37,286 It's going to give it this white veil effect. 772 00:31:37,286 --> 00:31:38,940 I mean, they're coming out beautiful. 773 00:31:38,940 --> 00:31:41,725 ALISHA: Dude, that aguachile, I'm excited about it. 774 00:31:41,725 --> 00:31:44,467 I want to make these shrimp look absolutely beautiful. 775 00:31:44,467 --> 00:31:46,643 You've got about 30 minutes left, by the way. 776 00:31:46,643 --> 00:31:48,384 I need to finish getting these baked. 777 00:31:48,384 --> 00:31:49,995 I need to finish my white chocolate crumble, 778 00:31:49,995 --> 00:31:51,735 which is in the works, and then 779 00:31:51,735 --> 00:31:53,433 cut my cheesecake, but I'm almost there. 780 00:31:53,433 --> 00:31:55,391 ALISHA: I really need to focus on the plating, 781 00:31:55,391 --> 00:31:57,045 that's what it's going to really come down to, 782 00:31:57,045 --> 00:31:59,047 to make sure our dishes translate well. 783 00:31:59,047 --> 00:32:01,615 KALEENA: I'm going to go in the freezer with this to set it. 784 00:32:02,268 --> 00:32:03,617 And then, we're going to punch it. 785 00:32:03,617 --> 00:32:05,967 Kaleena's dish is going to be compressed, 786 00:32:05,967 --> 00:32:07,534 where it's going to be really tight, 787 00:32:07,534 --> 00:32:09,275 and then mine is going to be more open 788 00:32:09,275 --> 00:32:11,190 and more spacious on the plate. 789 00:32:11,190 --> 00:32:13,105 I don't think I'm going to have as much 790 00:32:13,105 --> 00:32:14,671 time as you are, but I'll be fine. 791 00:32:14,671 --> 00:32:17,326 ALISHA: Oh, that makes me----ing nervous. 792 00:32:17,326 --> 00:32:19,720 But I'm starting to feel 793 00:32:19,720 --> 00:32:21,983 like we're not really working as a team. 794 00:32:21,983 --> 00:32:24,812 [tense music] 795 00:32:24,812 --> 00:32:29,338 So we're just putting a little piece of red pickled pepper. 796 00:32:29,338 --> 00:32:31,253 RASIKA: FLW's stamp, man. 797 00:32:31,253 --> 00:32:33,342 DANNY: On all his buildings that he sealed, 798 00:32:33,342 --> 00:32:35,214 these little squares on the outside, so. 799 00:32:35,214 --> 00:32:37,172 - DAN: Beautiful, guys. - Oh, my God. 800 00:32:37,172 --> 00:32:38,695 I'm ready. 801 00:32:39,305 --> 00:32:41,133 - [alarm ringing] - Time, time, time. 802 00:32:41,133 --> 00:32:42,351 Good job, y'all. 803 00:32:42,351 --> 00:32:43,874 - Shall we? - Shall we? 804 00:32:44,397 --> 00:32:46,355 Food is coming. 805 00:32:46,355 --> 00:32:47,704 Oh, my God, I'm so excited. 806 00:32:47,704 --> 00:32:49,619 - GAIL: So excited. - Doppelgangers. 807 00:32:49,619 --> 00:32:51,882 Oh. Okay. 808 00:32:51,882 --> 00:32:54,015 - DANNY: How are you guys doing? - KRISTEN: Hi, chefs. 809 00:32:54,015 --> 00:32:55,495 Can you tell us what you've made? 810 00:32:55,495 --> 00:32:57,366 RASIKA: So our concept of duality today 811 00:32:57,366 --> 00:33:00,152 is seemingly similar, but strikingly different. 812 00:33:00,152 --> 00:33:01,980 And it represents us as chefs. 813 00:33:01,980 --> 00:33:04,417 DANNY: We'd love for you guys to start with the left, the green. 814 00:33:04,417 --> 00:33:06,854 It's scallop, zucchini, and chartreuse. 815 00:33:06,854 --> 00:33:11,076 RASIKA: Whereas my dish, it's a dal filling in a quenelle 816 00:33:11,076 --> 00:33:12,816 with butternut squash and carrots 817 00:33:12,816 --> 00:33:15,036 and then you have variations of beetroot. 818 00:33:15,036 --> 00:33:16,820 And then the pour is a rasam. 819 00:33:16,820 --> 00:33:19,214 It's kind of like an Indian consomme. 820 00:33:19,214 --> 00:33:21,651 - Thanks, chefs. - Thank you so much, chefs. 821 00:33:22,696 --> 00:33:25,655 KRISTEN: Seemingly similar, but strikingly different. 822 00:33:25,655 --> 00:33:27,657 - Did they achieve that? - I think so. 823 00:33:27,657 --> 00:33:30,138 Yep. Texture-wise, definitely similar. 824 00:33:30,138 --> 00:33:31,661 Completely different dishes. 825 00:33:31,661 --> 00:33:33,446 It looks striking when it came to the table. 826 00:33:33,446 --> 00:33:35,230 It felt architectural. It felt designed. 827 00:33:35,230 --> 00:33:38,581 Here, you see this structure, and it's like, bam, you know? 828 00:33:38,581 --> 00:33:40,844 It's also what I feel with the food right now. 829 00:33:40,844 --> 00:33:42,585 TOM: What I really loved about Rasika's dish 830 00:33:42,585 --> 00:33:45,240 was the level of spice and the level of acidity. 831 00:33:45,240 --> 00:33:46,807 And it also had a lot of different textures. 832 00:33:46,807 --> 00:33:48,765 It was a real contrast to Danny's dish 833 00:33:48,765 --> 00:33:51,681 because Danny's dish was so mild in a way. 834 00:33:51,681 --> 00:33:52,987 Good start. 835 00:33:52,987 --> 00:33:55,598 - Danny, how was seeing Buddha? - It was dope. 836 00:33:55,598 --> 00:33:57,687 RASIKA: Starstruck! I was starstruck. 837 00:33:57,687 --> 00:33:59,298 AMANDA: I'm going to drop the pasta. 838 00:33:59,298 --> 00:34:00,603 Do you want to keep watching these? 839 00:34:00,603 --> 00:34:02,344 DAN: Yeah, yeah, I got you. 840 00:34:02,344 --> 00:34:03,867 So, buddy, what you working on right now? 841 00:34:03,867 --> 00:34:05,130 I'm working my farce. 842 00:34:05,130 --> 00:34:06,609 And then, I'm going to reduce that chicken 843 00:34:06,609 --> 00:34:08,959 to bring back for a fortified flavor. 844 00:34:08,959 --> 00:34:11,266 - That's going to be my farce. - You don't want to reduce that? 845 00:34:11,266 --> 00:34:13,921 I do need to grab some first for this, then reduce the rest. 846 00:34:13,921 --> 00:34:16,445 The time that I'm dedicating for the farce 847 00:34:16,445 --> 00:34:19,100 is not the time that I would normally dedicate. 848 00:34:19,100 --> 00:34:20,623 Right now, it feels like 849 00:34:20,623 --> 00:34:22,321 I may have bitten more than I could chew. 850 00:34:22,669 --> 00:34:24,453 DAN: One minute, 45 seconds. 851 00:34:24,453 --> 00:34:26,107 Got it, got it. 852 00:34:26,107 --> 00:34:27,413 DAN: Oh my God, I'm so shaky. 853 00:34:27,413 --> 00:34:28,762 I know, me too. 854 00:34:31,504 --> 00:34:32,853 Come on, then! 855 00:34:32,853 --> 00:34:36,161 - [alarm ringing] - All right. That was tough. 856 00:34:40,252 --> 00:34:41,514 Thank you. 857 00:34:42,167 --> 00:34:45,431 DAN: Me and Amanda took a lot of our inspiration 858 00:34:45,431 --> 00:34:47,607 for our duality with the Burnham Blocks. 859 00:34:47,607 --> 00:34:48,999 Frank Lloyd Wright designed buildings 860 00:34:48,999 --> 00:34:50,784 that were meant for low-income housing. 861 00:34:50,784 --> 00:34:52,829 There's like three ingredients to this whole dish. 862 00:34:52,829 --> 00:34:54,614 Potato, leeks, and kombu. 863 00:34:54,614 --> 00:34:57,399 We have a leek cannoli with a potato mousse, 864 00:34:57,399 --> 00:34:59,662 brown butter, and potato foam, 865 00:34:59,662 --> 00:35:02,796 potato tuile, and then a potato and pickled kombu salad. 866 00:35:02,796 --> 00:35:04,711 And then my dish is wealth, 867 00:35:04,711 --> 00:35:07,844 so I am using more luxury ingredients like scallop, 868 00:35:07,844 --> 00:35:11,152 caviar, and some roe, and angel hair pasta. 869 00:35:11,152 --> 00:35:13,285 - Thank you very much, chefs. - Thank you so much. 870 00:35:13,285 --> 00:35:15,809 AMANDA: Love you. You're my fave. 871 00:35:15,809 --> 00:35:17,593 TOM: Dan's just-- I like his story. 872 00:35:17,593 --> 00:35:19,334 I like what he's thinking. 873 00:35:19,334 --> 00:35:21,423 Taking the low-income housing Frank Lloyd Wright was known for 874 00:35:21,423 --> 00:35:22,946 and trying to get that onto a dish. 875 00:35:22,946 --> 00:35:24,731 DOMINIQUE: I think that's clever. 876 00:35:24,731 --> 00:35:26,602 Yeah, the problem with the dish is the leek 877 00:35:26,602 --> 00:35:28,517 - needs to be cooked more. - Yes. 878 00:35:28,517 --> 00:35:30,171 And these little crispy things are very, very salty. 879 00:35:30,171 --> 00:35:33,131 The seafood was cooked really nicely on Amanda's dish. 880 00:35:33,131 --> 00:35:34,523 The pasta's made very well. 881 00:35:34,523 --> 00:35:36,612 The roasted scallop is beautiful 882 00:35:36,612 --> 00:35:38,266 on my dish and so is the lobster. 883 00:35:38,266 --> 00:35:39,833 I feel like both Dan and Amanda 884 00:35:39,833 --> 00:35:42,531 overthought trying to make the plate look beautiful 885 00:35:42,531 --> 00:35:44,925 and deconstructed for lack of a better term, 886 00:35:44,925 --> 00:35:46,883 when it really didn't need to be. 887 00:35:46,883 --> 00:35:48,320 - DAN: Can't worry about it now. - AMANDA: It's already done. 888 00:35:48,320 --> 00:35:49,756 What's done is done. 889 00:35:49,756 --> 00:35:51,497 DAN: You guys want some potato chips? 890 00:35:51,932 --> 00:35:54,195 KEVIN: And now I'm making my sauce poulet au vin jaune 891 00:35:54,195 --> 00:35:55,849 for Manny's pasta. 892 00:35:55,849 --> 00:35:58,417 We're helping each other. We're a team today. 893 00:36:00,027 --> 00:36:01,507 Focus. Each one counts. 894 00:36:01,507 --> 00:36:03,117 Serving a true Michelin star chef. 895 00:36:03,117 --> 00:36:05,293 - Each one counts. - MANNY: Don't worry. Got it. 896 00:36:05,293 --> 00:36:06,947 ALISHA: Kaleena, I'm gonna do it like this. 897 00:36:06,947 --> 00:36:08,862 KALEENA: Heard. Sorry, I don't have time right now. 898 00:36:08,862 --> 00:36:10,951 ALISHA: All right, that's fine. I'm gonna do me then. 899 00:36:13,867 --> 00:36:15,521 KALEENA: Please, please, please. 900 00:36:15,521 --> 00:36:17,871 Time's definitely ticking. 901 00:36:17,871 --> 00:36:20,700 I have my cheesecake out of the freezer. 902 00:36:20,700 --> 00:36:23,746 The crust came out way too hard 903 00:36:23,746 --> 00:36:25,618 and the cheesecake basically didn't quite set 904 00:36:25,618 --> 00:36:27,663 to the point that it should have. 905 00:36:27,663 --> 00:36:29,143 ALISHA: We got 15 minutes. 906 00:36:29,143 --> 00:36:30,666 KALEENA: Had to pivot a little bit on the circle 907 00:36:30,666 --> 00:36:32,320 because it wasn't coming out right. 908 00:36:32,320 --> 00:36:34,061 Can you get out of the way, please? 909 00:36:34,061 --> 00:36:35,976 ALISHA: [bleep]. Okay, we don't have precise cuts on these 910 00:36:35,976 --> 00:36:38,108 and the whole point of our dish is precision. 911 00:36:38,108 --> 00:36:40,372 I feel like we're just two separate chefs, 912 00:36:40,372 --> 00:36:42,330 like, plating and doing our own food. 913 00:36:42,330 --> 00:36:44,550 Kaleena, this is why I was asking you to come with me 914 00:36:44,550 --> 00:36:46,073 - while I was plating. - KALEENA: Yeah. I hear you. 915 00:36:46,073 --> 00:36:47,683 ALISHA: So we're gonna have to plate together. 916 00:36:47,683 --> 00:36:49,511 Just get yourself in a good spot, please. 917 00:36:49,511 --> 00:36:51,252 KALEENA: Come back here. Come back here. 918 00:36:51,252 --> 00:36:52,732 Why would I come back there? 919 00:36:52,732 --> 00:36:54,255 Why does that make any - ing sense? 920 00:36:54,255 --> 00:36:56,823 It is frustrating. Someone needs to be in control 921 00:36:56,823 --> 00:36:58,694 and someone needs to fall back. 922 00:36:58,694 --> 00:37:00,783 This chef is about to come out in me. 923 00:37:00,783 --> 00:37:02,785 Sharp, coming around the corner. 924 00:37:02,785 --> 00:37:04,352 It shouldn't be us against each other. 925 00:37:04,352 --> 00:37:05,658 It should be us against the problem. 926 00:37:05,658 --> 00:37:07,268 All right, Kaleena, we gotta talk. 927 00:37:07,268 --> 00:37:09,531 [tense music] 928 00:37:13,666 --> 00:37:15,668 - How are you looking, Kevin? - Good, good, good. 929 00:37:15,668 --> 00:37:17,060 That's gonna be the farce, right? 930 00:37:17,060 --> 00:37:18,671 MANNY: That's the farce, yes, chef. 931 00:37:18,671 --> 00:37:20,107 Now, I reduce my chicken stock. 932 00:37:20,107 --> 00:37:21,674 KEVIN: Okay, perfect. Vamos, vamos, vamos. 933 00:37:21,674 --> 00:37:23,197 ALISHA: I need you to breathe. 934 00:37:23,197 --> 00:37:24,938 No, I need to get this done and I need you to, 935 00:37:24,938 --> 00:37:26,505 literally stop stressing me out right now. 936 00:37:26,505 --> 00:37:27,897 ALISHA: Kaleena. Hey, listen to me, please. 937 00:37:27,897 --> 00:37:29,638 We're a team. We need to work as a team. 938 00:37:29,638 --> 00:37:31,161 KALEENA: I'm gonna be fine. I just need you to-- 939 00:37:31,161 --> 00:37:32,772 ALISHA: I know, but when you rush through, 940 00:37:32,772 --> 00:37:34,252 that's why we don't have precise cuts on these 941 00:37:34,252 --> 00:37:36,210 and the whole point of our dish is precision. 942 00:37:36,210 --> 00:37:37,777 I'm frustrated. 943 00:37:37,777 --> 00:37:39,344 I feel like someone's gotta be in control right now. 944 00:37:39,344 --> 00:37:40,997 KALEENA: You're right, you're right. 945 00:37:40,997 --> 00:37:42,869 It was a little uneven, so I just trimmed it down, okay? 946 00:37:42,869 --> 00:37:44,697 ALISHA: Those look good. Much better. Thank you, chef. 947 00:37:44,697 --> 00:37:46,742 - I know. Thank you. - Okay. 948 00:37:46,742 --> 00:37:48,788 ALISHA: 38 seconds. 949 00:37:48,788 --> 00:37:51,747 Can you wipe this plate, please? This plate. 950 00:37:51,747 --> 00:37:54,402 - [alarm ringing] - It's okay. 951 00:37:57,971 --> 00:37:59,102 Hi, guys. 952 00:37:59,102 --> 00:38:00,887 KRISTEN: Can you explain the duality theme 953 00:38:00,887 --> 00:38:02,410 and then what each of you have made? 954 00:38:02,410 --> 00:38:05,587 We were, I think, most touched and most impressed 955 00:38:05,587 --> 00:38:08,329 by Frank Lloyd Wright's use of nature. 956 00:38:08,329 --> 00:38:10,505 The minute we went into the Monona Terrace, 957 00:38:10,505 --> 00:38:12,290 that was instantly what I thought. 958 00:38:12,290 --> 00:38:15,945 So, we wanted to do a play on land and then sea. 959 00:38:15,945 --> 00:38:18,034 For me, I made an aguachile. 960 00:38:18,034 --> 00:38:19,906 I poached the shrimp very lightly. 961 00:38:19,906 --> 00:38:21,908 So the cucumber, I actually took oysters 962 00:38:21,908 --> 00:38:23,649 and I made, like, a brine out of it. 963 00:38:23,649 --> 00:38:25,346 With the dessert, 964 00:38:25,346 --> 00:38:28,088 I have a mushroom and goat cheese cheesecake. 965 00:38:28,088 --> 00:38:31,483 There is a sesame and nori tuile on top, 966 00:38:31,483 --> 00:38:34,224 some candied mushrooms and a little bit of spruce syrup. 967 00:38:34,224 --> 00:38:36,357 And what was on the base of the cheesecake? 968 00:38:36,357 --> 00:38:39,273 Cornmeal crust and then the cheesecake is set on top of it. 969 00:38:39,273 --> 00:38:40,753 Okay. 970 00:38:40,753 --> 00:38:42,798 - Thank you, chefs. - Thank you. 971 00:38:44,409 --> 00:38:46,062 - I can't even. - [hard thudding] 972 00:38:46,062 --> 00:38:48,369 TOM: I like the mushroom cheesecake idea 973 00:38:48,369 --> 00:38:52,242 of Kaleena's dish, but that bottom crust is just so bad. 974 00:38:52,242 --> 00:38:53,592 [tapping] 975 00:38:53,592 --> 00:38:55,768 It's like a hard tack. Put that in a MRE. 976 00:38:55,768 --> 00:38:59,293 Is it the duality of the cheesecake is very soft 977 00:38:59,293 --> 00:39:00,903 and then... 978 00:39:00,903 --> 00:39:02,688 No, I don't think they were going for that. 979 00:39:02,688 --> 00:39:04,298 - Okay. - But yeah, they did that. 980 00:39:04,298 --> 00:39:06,474 GAIL: Alisha's dish, find really disappointing. 981 00:39:06,474 --> 00:39:08,171 - Yeah. - This is like, you know, 982 00:39:08,171 --> 00:39:10,435 first-year culinary student trying to make a fancy dish. 983 00:39:10,435 --> 00:39:12,611 I'm having a really difficult time 984 00:39:12,611 --> 00:39:14,569 just even seeing any form of that inspiration 985 00:39:14,569 --> 00:39:16,136 that they were speaking of. 986 00:39:16,136 --> 00:39:17,920 - DOMINIQUE: It clashed. - Everything's clashing. 987 00:39:17,920 --> 00:39:20,358 Their dishes within each dish is clashing. 988 00:39:20,662 --> 00:39:23,796 I was definitely rushing around in the last minute, but, like-- 989 00:39:23,796 --> 00:39:25,885 I expected that we were gonna do it 990 00:39:25,885 --> 00:39:27,887 more together, but that's on me. 991 00:39:27,887 --> 00:39:29,454 Hopefully, someone else messed up or something. 992 00:39:29,454 --> 00:39:31,194 [pained gasp] 993 00:39:31,194 --> 00:39:33,632 LAURA: Now, I'm working on the sauce for the beef. 994 00:39:33,632 --> 00:39:35,547 What'd you do? Just watered it? 995 00:39:35,547 --> 00:39:38,898 - Yeah, just added some water. - So good. It's really good. 996 00:39:38,898 --> 00:39:41,596 Everything looks okay. Flavor is here. 997 00:39:41,596 --> 00:39:43,293 Nine minutes, Manny. Nine minutes. 998 00:39:43,293 --> 00:39:45,295 - MANNY: Nine minutes, heard. - KEVIN: You okay, bro? 999 00:39:45,295 --> 00:39:47,123 MANNY: I'm a little concerned about the top. 1000 00:39:47,123 --> 00:39:49,256 I'm flipping them to cook the top a little more. 1001 00:39:49,256 --> 00:39:51,998 I'm definitely a little worried that the pasta is not as thin 1002 00:39:51,998 --> 00:39:55,001 as I would have liked, especially on the sealing side. 1003 00:39:55,001 --> 00:39:56,916 I'm gonna boil them a little bit more. 1004 00:39:56,916 --> 00:39:58,657 I pressed it as much as I could, 1005 00:39:58,657 --> 00:40:00,180 but I know that if I notice it, 1006 00:40:00,180 --> 00:40:02,400 the judges, they're definitely gonna notice it. 1007 00:40:02,400 --> 00:40:04,184 Taking pasta. Beautiful. 1008 00:40:04,184 --> 00:40:07,230 KENNY: On the side, like Mr. Frank Lloyd Wright. 1009 00:40:07,753 --> 00:40:09,581 MANNY: 45 seconds. 1010 00:40:09,581 --> 00:40:12,105 - Put some more, put some more. - I'm on it. I'm on it. 1011 00:40:12,975 --> 00:40:15,195 - KEVIN: I'm done. - MANNY: Me too. Me too. 1012 00:40:15,195 --> 00:40:17,545 Just careful. They may be a little slippery. 1013 00:40:18,198 --> 00:40:20,461 All right. Get some dessert. 1014 00:40:20,461 --> 00:40:22,115 - Thank you. - Thank you. 1015 00:40:24,552 --> 00:40:26,685 [speaking French] 1016 00:40:29,209 --> 00:40:31,472 Very nice to see you here in the middle of Wisconsin. 1017 00:40:31,472 --> 00:40:32,865 So, what did you make for us? 1018 00:40:32,865 --> 00:40:34,519 We decided to go with our duality. 1019 00:40:34,519 --> 00:40:36,129 It's light and dark. 1020 00:40:36,129 --> 00:40:39,872 Mine was light, so we have chicken and mushroom fiore 1021 00:40:39,872 --> 00:40:42,875 and bubbles of sauce poulet au vin jaune. 1022 00:40:42,875 --> 00:40:45,486 - I'm practicing my French. - Well done. 1023 00:40:46,008 --> 00:40:48,228 My dish, it's a warm praline chocolate mousse. 1024 00:40:48,228 --> 00:40:50,578 I really want to work like this shape of the triangle 1025 00:40:50,578 --> 00:40:51,927 because it means like the strength 1026 00:40:51,927 --> 00:40:53,538 and I feel like the world today, 1027 00:40:53,538 --> 00:40:55,496 we really need to be better and stronger together, 1028 00:40:55,496 --> 00:40:56,889 love each other. 1029 00:40:56,889 --> 00:40:58,412 - Thank you, chefs. - Thank you so much. 1030 00:40:58,412 --> 00:41:00,501 - Very nice to see you. - Nice to see you. 1031 00:41:00,501 --> 00:41:01,981 Bye. 1032 00:41:03,852 --> 00:41:06,812 I love the story, but I don't know, it's... 1033 00:41:06,812 --> 00:41:08,248 - It's a good story. - It's a good story. 1034 00:41:08,248 --> 00:41:09,728 It just doesn't have a happy ending. 1035 00:41:09,728 --> 00:41:11,381 [laughing] 1036 00:41:11,381 --> 00:41:13,209 Yeah. Manny didn't really bring out the techniques 1037 00:41:13,209 --> 00:41:15,037 that were needed for this dish. 1038 00:41:15,037 --> 00:41:17,387 Pasta's not well made at all. It's not cooked enough. 1039 00:41:17,387 --> 00:41:20,303 That farce, it was just tuna fish texture. 1040 00:41:20,303 --> 00:41:21,914 Yeah. 1041 00:41:21,914 --> 00:41:24,830 I thought that Kevin's dessert was actually delicious. 1042 00:41:24,830 --> 00:41:26,919 It's very smart. It's elegant. 1043 00:41:26,919 --> 00:41:30,009 I think it has the right play of soft textures 1044 00:41:30,009 --> 00:41:31,532 and crumbly textures. 1045 00:41:31,532 --> 00:41:34,056 I felt that there was another layer of this dish 1046 00:41:34,056 --> 00:41:35,971 and I think that's why I love it so much. 1047 00:41:35,971 --> 00:41:39,584 The dishes that we've seen from Kevin in past challenges, 1048 00:41:39,584 --> 00:41:42,456 he went simple, but he could never execute his simplicity 1049 00:41:42,456 --> 00:41:44,284 and I feel like for once, 1050 00:41:44,284 --> 00:41:47,069 the simplicity came together with technique, with balance. 1051 00:41:47,069 --> 00:41:48,984 I think one nailed it, one didn't. 1052 00:41:48,984 --> 00:41:51,204 Bro, I'm very happy for this day. 1053 00:41:51,204 --> 00:41:53,119 - Today was amazing, man. - Voila. 1054 00:41:53,119 --> 00:41:56,122 I am trimming my chickens as nice 1055 00:41:56,122 --> 00:41:58,211 and precise as I can get them. 1056 00:41:58,211 --> 00:42:00,126 Ooh. You gotta go smooth, smooth. 1057 00:42:00,126 --> 00:42:02,128 How you doing? Do you need something? 1058 00:42:02,128 --> 00:42:04,609 I don't need anything. I'm just really not enjoying this at all. 1059 00:42:04,609 --> 00:42:06,045 CHARLY: Me too, me too, baby. 1060 00:42:06,045 --> 00:42:08,090 MICHELLE: Thank God for immunity, really. 1061 00:42:08,090 --> 00:42:10,615 CHARLY: Oh, sh--. Grab me a charger. 1062 00:42:10,615 --> 00:42:11,964 MICHELLE: Dude, you got 40 seconds. 1063 00:42:11,964 --> 00:42:13,574 - CHARLY: Charger. - MICHELLE: Where? 1064 00:42:13,574 --> 00:42:17,317 I'm filling my eggs with egg mousse using the ISI 1065 00:42:17,317 --> 00:42:18,710 and my ISI runs out. 1066 00:42:18,710 --> 00:42:19,928 Sh--. 1067 00:42:19,928 --> 00:42:21,626 Anybody know what chargers are? 1068 00:42:21,626 --> 00:42:22,975 CHARLY: Now, I'm scooping out foam 1069 00:42:22,975 --> 00:42:24,759 from the top of my egg mixer. 1070 00:42:24,759 --> 00:42:27,327 Having immunity is great, but I still want to show my best. 1071 00:42:27,327 --> 00:42:28,807 [alarm ringing] 1072 00:42:28,807 --> 00:42:31,200 Hey. Wow. 1073 00:42:35,030 --> 00:42:38,251 [dramatic orchestral music] 1074 00:42:40,514 --> 00:42:42,864 - MICHELLE: Hi, everyone. - Hello, chefs. 1075 00:42:42,864 --> 00:42:44,387 Can you tell us what you've done? 1076 00:42:44,387 --> 00:42:47,869 What we have is a play on the chicken and the egg. 1077 00:42:47,869 --> 00:42:49,697 What I've done is a black mushroom 1078 00:42:49,697 --> 00:42:51,220 Haitian rice called djon djon. 1079 00:42:51,220 --> 00:42:53,092 It's a whipped egg mousse-like item. 1080 00:42:53,092 --> 00:42:56,704 Shards of chicken skins, pickled mushrooms, and peas. 1081 00:42:56,704 --> 00:42:59,794 Today, I did the chicken portion of our chicken and the egg. 1082 00:42:59,794 --> 00:43:03,406 This is a play on a childhood dish that I grew up eating. 1083 00:43:03,406 --> 00:43:05,017 I did a mushroom biscuit 1084 00:43:05,017 --> 00:43:06,801 with chicken liver mousse in the center, 1085 00:43:06,801 --> 00:43:09,891 sous-vide chicken breast, topped it with stewed apples, 1086 00:43:09,891 --> 00:43:12,241 and then chicken fried chicken skins. 1087 00:43:12,241 --> 00:43:14,896 - Thank you, chefs. - Thank you. 1088 00:43:17,943 --> 00:43:19,901 - What do you think? - Seasoning's really good. 1089 00:43:19,901 --> 00:43:21,424 I'm not sure if I was a huge fan 1090 00:43:21,424 --> 00:43:23,035 of having an eggshell on my plate, 1091 00:43:23,035 --> 00:43:25,603 but I love the idea of it and the concept. 1092 00:43:25,603 --> 00:43:27,866 Technically, from an execution standpoint, 1093 00:43:27,866 --> 00:43:29,519 I think there's a lot of flaws. 1094 00:43:29,519 --> 00:43:32,522 The rice, totally inconsistent, but really satisfying. 1095 00:43:32,522 --> 00:43:34,437 KRISTEN: The first bite on both dishes 1096 00:43:34,437 --> 00:43:36,439 was just like a nice spoonful of good food, 1097 00:43:36,439 --> 00:43:38,616 but when you really break it down, technically speaking, 1098 00:43:38,616 --> 00:43:42,445 I mean, Michelle's biscuit's incredibly crumbly, dry. 1099 00:43:42,445 --> 00:43:44,099 I think the flavors are delicious 1100 00:43:44,099 --> 00:43:45,753 and it's complex to do. 1101 00:43:45,753 --> 00:43:47,973 If you're going to talk about a chicken and egg dish, 1102 00:43:47,973 --> 00:43:49,452 - is this an egg dish? - No. 1103 00:43:49,452 --> 00:43:51,280 - This is a rice dish. - It's a rice dish. 1104 00:43:51,280 --> 00:43:53,282 So, your concept of chicken and egg, 1105 00:43:53,282 --> 00:43:55,197 I don't think you delivered on the egg at all. 1106 00:43:55,197 --> 00:43:58,244 But, you know, both Charly and Michelle really represent, 1107 00:43:58,244 --> 00:44:01,508 you know, cooking with love. I can feel that. 1108 00:44:06,252 --> 00:44:08,080 LAURA: Five minutes left, so let's go. 1109 00:44:11,953 --> 00:44:14,782 The little roof. Ten seconds. 1110 00:44:14,782 --> 00:44:18,003 We're good, girl. Two, one, up. 1111 00:44:18,003 --> 00:44:20,309 - [alarm ringing] - Up, hands up. Here. 1112 00:44:24,009 --> 00:44:25,663 Thank you. 1113 00:44:25,663 --> 00:44:27,882 TOM: This is very similar to the structure of the house 1114 00:44:27,882 --> 00:44:29,318 And I think that's really nice. 1115 00:44:29,318 --> 00:44:31,581 - KRISTEN: Hi, chefs. - Hi. 1116 00:44:31,581 --> 00:44:33,714 SAVANNAH: We really wanted to lean into 1117 00:44:33,714 --> 00:44:35,498 compression and release. 1118 00:44:35,498 --> 00:44:37,457 The compression is an emotional feeling of 1119 00:44:37,457 --> 00:44:39,807 being a little bit uncomfortable before you get the release 1120 00:44:39,807 --> 00:44:41,722 of walking into a much wider space. 1121 00:44:41,722 --> 00:44:45,508 You have dry-aged ribeye with tempura maitake 1122 00:44:45,508 --> 00:44:47,162 and a beet daikon oroshi, 1123 00:44:47,162 --> 00:44:50,339 and the sauce is a traditional tempura sauce 1124 00:44:50,339 --> 00:44:52,515 that is thickened with wild pistachio, 1125 00:44:52,515 --> 00:44:55,170 which is a spice that is not super common, 1126 00:44:55,170 --> 00:44:56,868 so that is uncomfortable. 1127 00:44:56,868 --> 00:44:58,870 And then, you get the opposite dish. 1128 00:44:58,870 --> 00:45:00,349 It's actually a sweet dish. 1129 00:45:00,349 --> 00:45:02,003 And the connection between the two dishes 1130 00:45:02,003 --> 00:45:03,657 is actually the pistachio. 1131 00:45:03,657 --> 00:45:05,746 So, you get the phyllo pistachios from Turkey 1132 00:45:05,746 --> 00:45:09,141 and pistachio foam and a sauce of raspberries. 1133 00:45:09,141 --> 00:45:10,708 It's something that's lighter 1134 00:45:10,708 --> 00:45:12,535 and makes you feel like you are in relief. 1135 00:45:12,535 --> 00:45:15,147 - KRISTEN: Thank you, chefs. - Thank you very much. 1136 00:45:15,147 --> 00:45:19,368 I like the story of both of them. I'm just confused. 1137 00:45:19,368 --> 00:45:22,632 Do you think there is a story of duality here or no? 1138 00:45:22,632 --> 00:45:24,591 I did understand the dark, 1139 00:45:24,591 --> 00:45:26,375 slightly uncomfortable assertiveness 1140 00:45:26,375 --> 00:45:30,379 that we tasted into the familiar sweetness of the dessert. 1141 00:45:30,379 --> 00:45:34,166 Without that full description, I'm still losing the duality. 1142 00:45:34,166 --> 00:45:37,299 It went over my head. I can happily admit that. 1143 00:45:37,299 --> 00:45:38,997 I feel like, technically speaking, 1144 00:45:38,997 --> 00:45:40,781 just as two stand-alone dishes, 1145 00:45:40,781 --> 00:45:43,828 Savannah's dish needed acid and Laura's dish was familiar. 1146 00:45:43,828 --> 00:45:46,744 I like the raspberry, however, it was incredibly sweet. 1147 00:45:46,744 --> 00:45:49,224 The beef is nicely cooked and the tempura is crispy. 1148 00:45:49,224 --> 00:45:51,357 I like Laura's dessert. I think it's good, too. 1149 00:45:51,357 --> 00:45:53,489 A little on the sweet side, but it's good. 1150 00:45:58,494 --> 00:46:00,758 Listen, I am happy for immunity 1151 00:46:00,758 --> 00:46:02,934 because I struggled with this challenge. 1152 00:46:02,934 --> 00:46:04,065 - KEVIN: Really? - Yeah. 1153 00:46:04,065 --> 00:46:05,893 I definitely wanted to explain 1154 00:46:05,893 --> 00:46:10,419 why I decided to do the things I did, but I was just like, eh. 1155 00:46:10,419 --> 00:46:11,725 [laughing] 1156 00:46:11,725 --> 00:46:13,901 I felt like my brain was short-circuiting. 1157 00:46:13,901 --> 00:46:16,077 DAN: I have to admit, Chef Krenz was so welcoming 1158 00:46:16,077 --> 00:46:19,907 and kind and engaged, and it was hard not to just talk to her. 1159 00:46:19,907 --> 00:46:21,343 AMANDA: Yeah. 1160 00:46:21,343 --> 00:46:23,606 She wanted to understand our stories. 1161 00:46:23,606 --> 00:46:27,828 Me being kind of the older generation, you and I, maybe? 1162 00:46:27,828 --> 00:46:29,264 Yes. 1163 00:46:29,264 --> 00:46:32,572 I am so taken and so grateful 1164 00:46:32,572 --> 00:46:36,402 to be able to be here today with the next generation. 1165 00:46:36,402 --> 00:46:39,274 To see what they're doing is very inspiring. 1166 00:46:39,274 --> 00:46:41,624 I'm so proud of the next generation. 1167 00:46:41,624 --> 00:46:44,018 They're doing some amazing things. 1168 00:46:44,018 --> 00:46:45,454 Oui, chef. Yes. 1169 00:46:45,454 --> 00:46:47,152 CHARLY: On my last one-and-a-half eggs, 1170 00:46:47,152 --> 00:46:48,544 my ISI went out. 1171 00:46:48,544 --> 00:46:50,764 - Your ISI went out? - ALL: Oh, no! 1172 00:46:51,896 --> 00:46:54,463 I think we all can agree that we have one clear winning team 1173 00:46:54,463 --> 00:46:56,030 and one clear losing team. 1174 00:46:56,030 --> 00:46:57,597 TOM: There's no argument here. 1175 00:46:57,597 --> 00:47:00,295 I had a hard time really beating up another team 1176 00:47:00,295 --> 00:47:02,036 when we know who's losing. 1177 00:47:02,036 --> 00:47:04,256 I agree. Shall we? 1178 00:47:04,256 --> 00:47:05,474 Let's go dance now. 1179 00:47:09,739 --> 00:47:12,525 [suspenseful music] 1180 00:47:12,525 --> 00:47:15,049 KALEENA: It didn't go very well for us. 1181 00:47:15,049 --> 00:47:16,485 This is the first time that 1182 00:47:16,485 --> 00:47:19,401 I feel like I messed up technique-wise. 1183 00:47:19,401 --> 00:47:21,055 The crust was definitely hard. 1184 00:47:21,055 --> 00:47:23,449 I'm not really sure what went wrong with that. 1185 00:47:24,058 --> 00:47:26,104 I'm most upset with myself. 1186 00:47:26,800 --> 00:47:30,369 - [sobs] This is stupid. - It's not stupid. It's fine. 1187 00:47:30,369 --> 00:47:33,285 I'm not 100% solid on my mousse. 1188 00:47:33,285 --> 00:47:35,156 DAN: I don't think I'm the only one that wishes 1189 00:47:35,156 --> 00:47:37,463 they would've had an extra 30 minutes. 1190 00:47:40,118 --> 00:47:42,598 Oh, God! 1191 00:47:42,947 --> 00:47:46,428 The judges would like to see Danny and Rasika 1192 00:47:46,994 --> 00:47:49,301 and Kaleena and Alisha. 1193 00:47:50,345 --> 00:47:51,433 Thank you. 1194 00:47:51,433 --> 00:47:52,913 DANNY: What does that mean? 1195 00:47:52,913 --> 00:47:54,436 You never know. 1196 00:47:54,436 --> 00:47:55,873 Top and bottom. 1197 00:47:55,873 --> 00:47:57,657 AMANDA: I don't think they do that. 1198 00:47:59,006 --> 00:48:00,442 I agree. 1199 00:48:02,140 --> 00:48:03,881 Good luck, guys. 1200 00:48:03,881 --> 00:48:07,014 ALISHA: We ride together, you know what I mean? 1201 00:48:07,014 --> 00:48:10,626 [dramatic percussion] 1202 00:48:18,678 --> 00:48:21,768 Chefs, you represent the teams who had our favorite dishes 1203 00:48:21,768 --> 00:48:23,726 and our least favorite dishes of the day. 1204 00:48:29,994 --> 00:48:32,213 Alisha and Kaleena... 1205 00:48:32,997 --> 00:48:34,694 please pack your knives and go. 1206 00:48:35,651 --> 00:48:37,827 TOM: Chefs, your story never really came together, 1207 00:48:37,827 --> 00:48:40,308 but there was a lot of technical issues with the dish. 1208 00:48:40,308 --> 00:48:42,876 The crust on your cheesecake was really hard, 1209 00:48:42,876 --> 00:48:44,356 very difficult to cut. 1210 00:48:44,356 --> 00:48:46,836 And the aguachile just didn't eat well at all. 1211 00:48:46,836 --> 00:48:48,534 Not enough chilies in the aguachile 1212 00:48:48,534 --> 00:48:50,492 and the dish just really was flat. 1213 00:48:50,492 --> 00:48:52,973 As a team, especially in a team elimination, 1214 00:48:52,973 --> 00:48:54,496 you both needed to make sure 1215 00:48:54,496 --> 00:48:55,889 that you were lifting each other up 1216 00:48:55,889 --> 00:48:57,760 and that's the most important time. 1217 00:48:57,760 --> 00:48:59,240 Thank you, Chef. 1218 00:48:59,240 --> 00:49:01,286 TOM: Chefs, we will see you in Last Chance Kitchen. 1219 00:49:01,286 --> 00:49:02,852 There's a shot to get back in. 1220 00:49:02,852 --> 00:49:04,550 - Thank you. - It's not over. Thank you. 1221 00:49:04,550 --> 00:49:06,595 Thank you. It was an honor to cook for you guys. 1222 00:49:06,595 --> 00:49:08,249 - KRISTEN: Thank you, chefs. - Thank you both. 1223 00:49:08,249 --> 00:49:10,382 - Good job, guys. - Good job, guys. 1224 00:49:10,904 --> 00:49:13,341 Oh, you guys knew we were going home. 1225 00:49:13,341 --> 00:49:14,734 No! No, for real? 1226 00:49:14,734 --> 00:49:16,257 - ALISHA: Yeah. - KALEENA: Yeah. 1227 00:49:16,257 --> 00:49:17,606 KALEENA: It's devastating. 1228 00:49:17,606 --> 00:49:19,565 Not only did I have a bad cook today, 1229 00:49:19,565 --> 00:49:22,481 but I don't feel like I've done enough 1230 00:49:22,481 --> 00:49:25,701 to showcase myself in this competition. 1231 00:49:25,701 --> 00:49:27,486 I'm just so disappointed in myself. 1232 00:49:27,486 --> 00:49:29,749 I don't think we cooked together as a team at all 1233 00:49:29,749 --> 00:49:31,272 and it was a team challenge. 1234 00:49:31,272 --> 00:49:33,666 MICHELLE: We'll see you all later. 1235 00:49:34,667 --> 00:49:37,713 I just think we failed today, and that really sucks. 1236 00:49:39,237 --> 00:49:42,805 KALEENA: I need to be able to focus on Last Chance Kitchen, 1237 00:49:42,805 --> 00:49:46,592 get myself motivated again, and hopefully that will happen. 1238 00:49:50,291 --> 00:49:52,772 Congratulations, Danny and Rasika. 1239 00:49:54,034 --> 00:49:56,341 RASIKA: Oh, my God. 1240 00:49:56,341 --> 00:49:58,299 - You should celebrate. - DANNY: Wow. 1241 00:49:59,257 --> 00:50:02,347 Okay. Shaking things up a bit. 1242 00:50:03,304 --> 00:50:05,350 - We win! - Let's go! 1243 00:50:05,698 --> 00:50:07,700 We were just so into this challenge 1244 00:50:07,700 --> 00:50:10,050 and for them to notice that, it's huge. 1245 00:50:10,050 --> 00:50:12,444 - We're hyped. - Yeah, we're hyped. We're hyped. 1246 00:50:12,444 --> 00:50:14,228 BUDDHA: We all know you cook tasty food, 1247 00:50:14,228 --> 00:50:16,448 but can you make it creative, can you make it beautiful? 1248 00:50:16,448 --> 00:50:17,884 That's why you're here 1249 00:50:17,884 --> 00:50:19,364 and that's why you won the challenge. 1250 00:50:19,364 --> 00:50:21,061 Some days are close 1251 00:50:21,061 --> 00:50:23,759 between the multitude of dishes we eat, 1252 00:50:23,759 --> 00:50:25,500 but today was not one of those days. 1253 00:50:25,500 --> 00:50:27,024 You both truly shone today. 1254 00:50:27,024 --> 00:50:28,460 - Oh, my God. - Thank you so much. 1255 00:50:28,460 --> 00:50:29,591 Thank you so much. 1256 00:50:29,591 --> 00:50:31,071 As our winning team today, 1257 00:50:31,071 --> 00:50:34,509 you won $10,000 from our friends at BMW, 1258 00:50:34,509 --> 00:50:36,642 so if you split it equally, that's $5,000 each, 1259 00:50:36,642 --> 00:50:38,078 I assume you're going to do. 1260 00:50:38,078 --> 00:50:40,080 Yeah, for sure. Yeah, yeah, yeah, yeah. 1261 00:50:40,080 --> 00:50:41,777 We'll take it. 1262 00:50:41,777 --> 00:50:43,997 KRISTEN: But only one of you will take home immunity 1263 00:50:43,997 --> 00:50:46,043 going into the next Elimination Challenge. 1264 00:50:47,653 --> 00:50:50,047 The favorite dish for all of us 1265 00:50:50,047 --> 00:50:53,615 was a dish that really represents duality. 1266 00:50:53,615 --> 00:50:57,271 All the texture, the surprises, the beauty. 1267 00:50:57,271 --> 00:50:59,752 The winning chef today is... 1268 00:51:02,407 --> 00:51:04,017 Rasika. 1269 00:51:04,017 --> 00:51:05,192 Let's go, chef. 1270 00:51:05,192 --> 00:51:06,672 - Oh, my God. - Let's go, chef! 1271 00:51:06,672 --> 00:51:08,717 - Oh, my God. - Let's go, dude. 1272 00:51:08,717 --> 00:51:11,285 Both dishes were really good, but I gotta say that sauce-- 1273 00:51:11,285 --> 00:51:12,982 - What did you call it? - Rasam. 1274 00:51:12,982 --> 00:51:14,897 The rasam, just put it over the top. 1275 00:51:14,897 --> 00:51:17,335 Oh, that's my grandmom's. Oh, my God, she'll be so happy. 1276 00:51:18,205 --> 00:51:20,077 I feel emotional. 1277 00:51:20,077 --> 00:51:23,297 It's not every day that you see someone making 1278 00:51:23,297 --> 00:51:27,127 traditional Tamil food on a competition or anywhere 1279 00:51:27,127 --> 00:51:30,391 in the US, so the Tamil people will probably be proud. 1280 00:51:30,391 --> 00:51:32,828 Keep cooking like this, please. 1281 00:51:32,828 --> 00:51:36,093 [cheering & applauding] 1282 00:51:38,182 --> 00:51:40,619 There's been so many times when people don't get 1283 00:51:40,619 --> 00:51:42,664 the South Indian food that I cook, 1284 00:51:42,664 --> 00:51:45,798 and the fact that they got it, I'm just like-- Yeah. 1285 00:51:45,798 --> 00:51:48,757 [cheering & applauding] 1286 00:51:48,757 --> 00:51:50,846 All right, guys, we get to play one more week. 1287 00:51:50,846 --> 00:51:52,631 That's how this is. That's all it is. 1288 00:51:52,631 --> 00:51:54,328 It's like we get to play one more week. 1289 00:51:54,328 --> 00:51:55,851 - Yo, top ten is dope, dude. - Top ten. 1290 00:51:55,851 --> 00:51:58,419 - Top ten, guys. - Oh, my God, guys. 1291 00:51:58,419 --> 00:52:00,291 ALL: Hi! 1292 00:52:00,291 --> 00:52:02,641 - Hi, Chef. - Wow. 1293 00:52:02,641 --> 00:52:04,599 Hi! How are you guys? 1294 00:52:04,599 --> 00:52:07,124 I know it's a little bit of a tough day, obviously, 1295 00:52:07,124 --> 00:52:09,256 seeing two of your fellow chefs go home. 1296 00:52:09,256 --> 00:52:12,477 We did want to give a little insight because today was tough. 1297 00:52:12,477 --> 00:52:14,392 I'm not gonna sugarcoat it. 1298 00:52:14,392 --> 00:52:16,959 The food just did not come 1299 00:52:16,959 --> 00:52:18,657 to the level that it needed to come. 1300 00:52:18,657 --> 00:52:20,702 You're never gonna be put in these situations. 1301 00:52:20,702 --> 00:52:22,139 No one's gonna tell you 1302 00:52:22,139 --> 00:52:24,315 to cook a Frank Lloyd Wright themed dish. 1303 00:52:24,315 --> 00:52:28,275 This is the opportunity to be pushed to another limit 1304 00:52:28,275 --> 00:52:29,842 and come out even better. 1305 00:52:29,842 --> 00:52:31,974 That first instinct of what you want to make 1306 00:52:31,974 --> 00:52:35,717 or what brings you joy or what tells us more about you, 1307 00:52:35,717 --> 00:52:37,415 that is the seed of inspiration. 1308 00:52:37,415 --> 00:52:40,809 Take that and then just make it work for the challenge. 1309 00:52:40,809 --> 00:52:42,550 Honestly, thank you so much. 1310 00:52:42,550 --> 00:52:44,422 This is exactly what I think we needed to hear 1311 00:52:44,422 --> 00:52:45,771 and I don't want to waste it. 1312 00:52:45,771 --> 00:52:47,816 Do whatever you gotta do to make sure 1313 00:52:47,816 --> 00:52:49,862 that you have the longevity to tell your story. 1314 00:52:49,862 --> 00:52:51,429 - Appreciate it, Chef. - Great. 1315 00:52:51,429 --> 00:52:52,995 I think that's too much information now. 1316 00:52:52,995 --> 00:52:54,562 [laughing] 1317 00:52:54,562 --> 00:52:56,085 Now, you're on your own! 1318 00:52:56,085 --> 00:52:58,349 Thank you so much. 1319 00:52:58,349 --> 00:53:00,916 Thank you. 1320 00:53:00,916 --> 00:53:03,223 TOM: Tonight, Kaleena and Alisha's lack of teamwork 1321 00:53:03,223 --> 00:53:05,138 brings them to Last Chance Kitchen. 1322 00:53:05,138 --> 00:53:07,793 I'm not gonna give you sh-- this time, Chef. I will not. 1323 00:53:07,793 --> 00:53:09,229 TOM: Can they put their differences aside 1324 00:53:09,229 --> 00:53:11,188 as they both battle the reigning champ? 1325 00:53:11,188 --> 00:53:13,015 You sound like you're feeling good over there. 1326 00:53:13,015 --> 00:53:17,542 TOM: Watch now on Peacock or wherever you stream Top Chef. 1327 00:53:17,977 --> 00:53:20,501 KRISTEN: Next time on Top Chef... 1328 00:53:20,501 --> 00:53:22,721 You're gonna shop for your ingredients 1329 00:53:22,721 --> 00:53:25,114 before you hear your challenge. 1330 00:53:25,114 --> 00:53:27,160 - On your left! - KEVIN: Sorry, sorry, sorry. 1331 00:53:27,160 --> 00:53:29,293 - Go, go, go, go, please. - SAVANNAH: Excuse me, sorry. 1332 00:53:29,945 --> 00:53:31,773 - Let's get this party started. - Ooh-wee. 1333 00:53:32,470 --> 00:53:34,863 DANNY: I have so many things that I just can't use. 1334 00:53:34,863 --> 00:53:36,430 AMANDA: Everything about this is weird. 1335 00:53:36,430 --> 00:53:37,692 [laughing] 1336 00:53:37,692 --> 00:53:39,607 KRISTEN: It's one of Wisconsin's 1337 00:53:39,607 --> 00:53:42,219 most beloved traditions, the Supper Club. 1338 00:53:43,002 --> 00:53:45,047 Hi, everyone. Welcome, welcome. 1339 00:53:45,047 --> 00:53:47,963 RASIKA: Let's roll! I don't like it, I love it. 1340 00:53:47,963 --> 00:53:50,270 This felt very of the Supper Club. 1341 00:53:50,270 --> 00:53:52,620 Laura, let's get cooking. Let's get cooking, Laura. 1342 00:53:52,620 --> 00:53:54,274 Laura, cook, please. 1343 00:53:54,274 --> 00:53:55,971 It's really overcooked. It's not even close. 1344 00:53:55,971 --> 00:53:57,843 MANNY: The fire is burning. I love it. 1345 00:53:57,843 --> 00:53:59,801 It was mid, you know? 1346 00:53:59,801 --> 00:54:02,674 Next, you're gonna call it meh. Oh.