1 00:00:03,046 --> 00:00:05,135 [dramatic music] 2 00:00:05,179 --> 00:00:08,269 KRISTEN: It's all on the line for the final three chefs 3 00:00:08,312 --> 00:00:11,054 in the last culinary clash of the season. 4 00:00:11,098 --> 00:00:12,534 BAILEY: Top Chefis no joke. 5 00:00:12,577 --> 00:00:15,537 It 100% is the hardest thing I've ever done. 6 00:00:15,580 --> 00:00:17,582 Bailey, please pack your knives and go. 7 00:00:17,626 --> 00:00:19,976 It's not over yet. We'll see you in Last Chance Kitchen. 8 00:00:20,020 --> 00:00:21,456 LANA: Yes, girl. 9 00:00:21,499 --> 00:00:23,414 BAILEY: Coming back from Last Chance Kitchen 10 00:00:23,458 --> 00:00:25,068 has really fueled me. 11 00:00:25,112 --> 00:00:28,463 I've learned to trust all the weird thoughts that I have. 12 00:00:28,506 --> 00:00:30,987 I feel like I could pick your dish out of a lineup anywhere. 13 00:00:31,031 --> 00:00:33,946 And I think that's a marker of a very, very strong chef. 14 00:00:33,990 --> 00:00:36,079 I made tiramisu fugazi. 15 00:00:36,123 --> 00:00:37,820 Pickle and red wine ragu. 16 00:00:37,863 --> 00:00:41,345 Polenta gratinata with gorgonzola dolce brûlée. 17 00:00:41,389 --> 00:00:42,955 I'm just getting started. 18 00:00:42,999 --> 00:00:44,261 Stay tuned. 19 00:00:44,870 --> 00:00:48,048 SHUAI: I wanted to compete on Top Chefjust for my business. 20 00:00:48,091 --> 00:00:49,701 We're horribly in debt. 21 00:00:49,745 --> 00:00:52,922 I woke up missing home a lot today. My wife and my dogs. 22 00:00:52,965 --> 00:00:54,880 Like, that's the hardest part of this challenge. 23 00:00:55,490 --> 00:00:56,839 I didn't expect the competition 24 00:00:56,882 --> 00:01:00,799 to reawaken what was inside me as a chef. 25 00:01:00,843 --> 00:01:02,323 This is the first time on Top Chef 26 00:01:02,366 --> 00:01:04,455 that I felt like myself cooking that dish. 27 00:01:04,499 --> 00:01:07,545 It seemed like a much freer dish, like you were having fun. 28 00:01:07,589 --> 00:01:09,112 SHUAI: Scallion pancake pizza, 29 00:01:09,156 --> 00:01:10,983 Sichuan lamb and tiger salad on top. 30 00:01:11,027 --> 00:01:13,812 Last, a little hot pot with a sweet potato dumpling, 31 00:01:13,856 --> 00:01:16,424 Roasted cabbage with ant togarashi. 32 00:01:16,467 --> 00:01:19,992 I'm ready to show people who I really am as a chef. 33 00:01:20,036 --> 00:01:24,562 Chinese mishmash, trashy fancy, bizarrely wonderful. 34 00:01:24,606 --> 00:01:26,129 Yahoo! 35 00:01:26,608 --> 00:01:29,001 Chefs don't always get the acknowledgement 36 00:01:29,045 --> 00:01:31,700 that they necessarily deserve. 37 00:01:31,743 --> 00:01:34,877 I wanted to play reference to my Afro-Caribbean culture. 38 00:01:34,920 --> 00:01:36,270 I call it the OG Jerk. 39 00:01:36,313 --> 00:01:38,620 Steak tartare flavored with obiata. 40 00:01:38,663 --> 00:01:41,579 These are beets glazed in a shadow beni epis. 41 00:01:41,623 --> 00:01:44,539 Being on this experience is really special 42 00:01:44,582 --> 00:01:47,324 because I've been showing my point of view 43 00:01:47,368 --> 00:01:48,934 through creativity. 44 00:01:48,978 --> 00:01:51,415 Marcus asked me why I did what I did, and I said, 45 00:01:51,459 --> 00:01:53,591 so that one day I can do what you did for me. 46 00:01:53,635 --> 00:01:56,899 Yeah. And I encourage you all to continue standing on 47 00:01:56,942 --> 00:01:58,727 your soapbox and your platforms. 48 00:01:58,770 --> 00:02:00,990 And I think we'll all support each other in doing it. 49 00:02:01,033 --> 00:02:04,515 It's been a really great, long, extremely emotional ride. 50 00:02:04,559 --> 00:02:08,650 Trying to stay on, you know what I mean, was hard all day. 51 00:02:10,217 --> 00:02:11,566 Your parents should be commended. 52 00:02:12,306 --> 00:02:14,090 TRISTEN: Since losing my father, Russell, 53 00:02:14,134 --> 00:02:15,961 I'm working on his determination. 54 00:02:16,658 --> 00:02:19,748 And now, I'm just going to bust my ass even more. 55 00:02:24,796 --> 00:02:27,625 KRISTEN: Tonight, it's the finale of Top Chef. 56 00:02:28,409 --> 00:02:31,325 At stake for the winner, the largest prize package 57 00:02:31,368 --> 00:02:33,109 in Top Chefhistory. 58 00:02:33,153 --> 00:02:35,677 The grand prize of a quarter of a million dollars 59 00:02:35,720 --> 00:02:37,592 furnished by Saratoga Spring Water, 60 00:02:37,635 --> 00:02:39,420 the official water of Top Chef, 61 00:02:39,463 --> 00:02:42,423 Delta Sky Miles Diamond Medallion status, 62 00:02:42,466 --> 00:02:46,427 and $125,000 to spend on travel with Delta Airlines, 63 00:02:46,470 --> 00:02:48,603 A feature in Food & WineMagazine, 64 00:02:48,646 --> 00:02:50,561 an appearance at the Food & WineClassic in Aspen, 65 00:02:50,605 --> 00:02:52,694 And for the first time ever, 66 00:02:52,737 --> 00:02:54,609 the winner of Top Chef will headline 67 00:02:54,652 --> 00:02:56,306 their own exclusive dinner 68 00:02:56,350 --> 00:02:58,526 at the historic James Beard House in New York. 69 00:02:58,569 --> 00:03:01,355 And the title of Top Chef. 70 00:03:16,196 --> 00:03:17,719 SHUAI: Wow... 71 00:03:26,336 --> 00:03:27,816 Wow. 72 00:03:27,859 --> 00:03:29,687 This is insane. 73 00:03:30,775 --> 00:03:32,690 We're at the Last Supperpainting. 74 00:03:34,431 --> 00:03:37,086 It's just like a moment frozen in time. 75 00:03:37,129 --> 00:03:39,306 You know, he's talented in so many different ways. 76 00:03:39,349 --> 00:03:40,655 Yeah, for sure. 77 00:03:40,698 --> 00:03:43,005 BAILEY: And Da Vinci painted this scene 78 00:03:43,048 --> 00:03:46,138 that's been depicted a million different ways. 79 00:03:46,182 --> 00:03:48,532 And I feel that way a little bit about my food. 80 00:03:49,751 --> 00:03:52,667 People have done Italian food the same way a million times, 81 00:03:52,710 --> 00:03:54,712 but I think it's an important lesson 82 00:03:54,756 --> 00:03:57,802 that like, you can be a little weird and a little quirky, 83 00:03:57,846 --> 00:04:01,502 and that's probably what's going to make you shine. 84 00:04:01,545 --> 00:04:03,504 That's why I'm here today. 85 00:04:04,287 --> 00:04:05,897 SHUAI: I didn't know it was this big. 86 00:04:06,333 --> 00:04:07,682 That's incredible. 87 00:04:07,725 --> 00:04:11,251 Leonardo da Vinci made something spectacular 88 00:04:11,294 --> 00:04:13,209 that's lasted through generations. 89 00:04:13,253 --> 00:04:14,863 And I feel that way about food. 90 00:04:14,906 --> 00:04:17,779 All these things I'm taking from my mom and my grandma, 91 00:04:17,822 --> 00:04:20,956 I don't have children to pass it on to. 92 00:04:20,999 --> 00:04:25,177 And that's very heartwarming for me to share my food 93 00:04:25,221 --> 00:04:27,441 with the world through Top Chef. 94 00:04:27,484 --> 00:04:29,269 That's my legacy. 95 00:04:31,096 --> 00:04:32,794 TRISTEN: Both physically and ideologically, 96 00:04:32,837 --> 00:04:35,013 this is a lot bigger than I ever thought it was. 97 00:04:36,406 --> 00:04:38,974 I find it very strange that Judas, 98 00:04:39,017 --> 00:04:41,106 who's the antagonist of this painting, 99 00:04:41,150 --> 00:04:45,546 is the one represented as a dark-skinned person. 100 00:04:45,589 --> 00:04:48,592 Stereotyping has been around for a really long time, 101 00:04:48,636 --> 00:04:53,118 and my mission has been to increase the value 102 00:04:53,162 --> 00:04:55,207 of Black food across the world. 103 00:04:55,251 --> 00:04:57,688 I am ready to get this done. 104 00:04:59,081 --> 00:05:00,778 Well, this was inspiring. 105 00:05:06,131 --> 00:05:07,916 BAILEY: We're here. 106 00:05:16,054 --> 00:05:17,273 Uh-oh. 107 00:05:17,317 --> 00:05:19,362 - Good morning. - Hey, Chefs. 108 00:05:19,406 --> 00:05:22,322 Congratulations on making it to the finale. 109 00:05:23,801 --> 00:05:26,108 One of you is going to walk away with the grand prize 110 00:05:26,151 --> 00:05:31,156 of $250,000, furnished by Saratoga Springwater, 111 00:05:31,200 --> 00:05:33,115 and the title of Top Chef. 112 00:05:33,158 --> 00:05:34,159 Wow. 113 00:05:35,335 --> 00:05:38,250 How was the private viewing of Da Vinci's Last Supper? 114 00:05:38,294 --> 00:05:39,339 It was kind of magical. 115 00:05:39,382 --> 00:05:40,775 Absolutely magical. Yeah. 116 00:05:40,818 --> 00:05:42,646 TOM: Da Vinci's creativity knows no limits. 117 00:05:42,690 --> 00:05:44,648 That's what we want to see from you today 118 00:05:44,692 --> 00:05:47,347 for your final meal of the season. 119 00:05:53,048 --> 00:05:55,703 For your last and final challenge of the season, 120 00:05:55,746 --> 00:05:57,313 we want you to simply make us 121 00:05:57,357 --> 00:06:01,578 the best four-course progressive meal of your life. 122 00:06:01,622 --> 00:06:03,101 - No pressure. - TOM: No pressure. 123 00:06:03,145 --> 00:06:04,581 No big deal, yeah. 124 00:06:04,625 --> 00:06:05,887 To help you prepare and cook your final meals, 125 00:06:05,930 --> 00:06:07,628 we asked you to choose your sous-chef. 126 00:06:07,671 --> 00:06:10,500 Woop, woop, woop, woop. Hey! 127 00:06:10,544 --> 00:06:12,110 ZUBAIR: What's up? How you doing, brother? 128 00:06:12,807 --> 00:06:14,635 LANA: How you doin'? 129 00:06:14,678 --> 00:06:16,680 I'm back. Like, this is awesome. 130 00:06:16,724 --> 00:06:18,247 If I can't be here myself in the finals, 131 00:06:18,290 --> 00:06:22,338 then it's literally the most perfect next best thing 132 00:06:22,382 --> 00:06:23,687 to be here for Bailey. 133 00:06:23,731 --> 00:06:25,080 Shuai, why'd you choose Paula? 134 00:06:25,123 --> 00:06:27,212 I thought about Paula as a chef a lot 135 00:06:27,256 --> 00:06:28,736 ever since Restaurant Wars, 136 00:06:28,779 --> 00:06:31,521 just how much she sacrificed for all of us 137 00:06:31,565 --> 00:06:33,088 and I wanted someone like that by my side. 138 00:06:33,131 --> 00:06:35,090 - I'm your rock. I got you. - SHUAI: All right. 139 00:06:35,133 --> 00:06:36,526 KRISTEN: And Tristen? 140 00:06:36,570 --> 00:06:38,485 Zubair and I kind of vibed in the beginning, 141 00:06:38,528 --> 00:06:40,400 and I thought he was one of the only people 142 00:06:40,443 --> 00:06:41,488 that would understand me on spices. 143 00:06:41,531 --> 00:06:42,880 ZUBAIR: Hell yeah. 144 00:06:42,924 --> 00:06:44,795 - So, we'll put flavor down. - Yeah. 145 00:06:44,839 --> 00:06:46,797 KRISTEN: Now that everyone has their sous-chef, 146 00:06:46,841 --> 00:06:49,191 we're going to give you a little bit of time to menu plan here. 147 00:06:49,234 --> 00:06:50,845 And then you'll have 2,000 euro 148 00:06:50,888 --> 00:06:53,456 to shop at a variety of local markets, 149 00:06:53,500 --> 00:06:56,024 followed by five hours of prep and cook. 150 00:06:56,067 --> 00:06:57,765 Tomorrow, you'll have an additional 151 00:06:57,808 --> 00:06:59,636 two hours to prep and cook before service begins 152 00:06:59,680 --> 00:07:02,204 at Michelin Star Restaurante, Cracco. 153 00:07:02,247 --> 00:07:03,510 Oh. Sick. 154 00:07:03,553 --> 00:07:05,033 KRISTEN: You'll be serving us judges 155 00:07:05,076 --> 00:07:08,558 and an impressive lineup of guest diners, 156 00:07:08,602 --> 00:07:10,952 including owner of Restaurante Cracco, 157 00:07:10,995 --> 00:07:13,476 and Michelin Star chef, Carlo Cracco, 158 00:07:13,520 --> 00:07:16,131 chef and owner of Santo Palato in Rome, 159 00:07:16,174 --> 00:07:17,349 Sarah Cicolini. 160 00:07:17,393 --> 00:07:19,700 - Oh, my God. - No pressure. 161 00:07:19,743 --> 00:07:21,049 And your guest judge, 162 00:07:21,092 --> 00:07:23,486 three Michelin Star chef, Clare Smith. 163 00:07:23,530 --> 00:07:24,792 Wow. 164 00:07:25,270 --> 00:07:28,665 All right, chefs, good luck, and get to menu planning. 165 00:07:28,709 --> 00:07:30,145 - We'll see you later. - Good luck. 166 00:07:30,188 --> 00:07:31,538 Thank you. 167 00:07:32,887 --> 00:07:34,889 - LANA: All right. - [Bailey squealing] 168 00:07:34,932 --> 00:07:36,934 This is the most important cook, 169 00:07:36,978 --> 00:07:38,806 possibly of my whole entire life. 170 00:07:38,849 --> 00:07:40,416 - Good to see you. - You too, brother. 171 00:07:40,460 --> 00:07:42,070 Let's get you this win. 172 00:07:42,113 --> 00:07:43,637 This whole menu is about 173 00:07:43,680 --> 00:07:45,508 progressing Afro-Caribbean cuisine... 174 00:07:45,552 --> 00:07:47,118 Mm-hmm. I love that. 175 00:07:47,162 --> 00:07:48,990 ...and a little history lesson a little bit as well. 176 00:07:49,033 --> 00:07:50,861 SHUAI: I have a pretty good grasp on what I want to do. 177 00:07:50,905 --> 00:07:51,993 Awesome. 178 00:07:52,036 --> 00:07:53,647 SHUAI: I'm going to do Chinese techniques 179 00:07:53,690 --> 00:07:56,084 and dishes that I feel like 180 00:07:56,127 --> 00:07:57,564 that's influenced me 181 00:07:57,607 --> 00:07:59,217 or just some of my favorite things that I have had. 182 00:07:59,261 --> 00:08:00,741 Love that. 183 00:08:00,784 --> 00:08:02,873 I want to keep it a little quirky, as they say. 184 00:08:02,917 --> 00:08:04,701 - Perfect, perfect. - BAILEY: And fun. 185 00:08:04,745 --> 00:08:08,662 The whole vibe is giro stravagante, 186 00:08:08,705 --> 00:08:13,623 and so I want it to be super whimsical, creative. 187 00:08:13,667 --> 00:08:16,626 I kind of want to feature different artisans 188 00:08:16,670 --> 00:08:20,717 and chefs that have influenced who I am. 189 00:08:20,761 --> 00:08:23,154 TRISTEN: Italy tried to invade Ethiopia. 190 00:08:23,198 --> 00:08:25,940 I want to give that little nod to that bit of history, 191 00:08:25,983 --> 00:08:27,942 so I want to do something called "dorengo." 192 00:08:27,985 --> 00:08:29,987 - Dorengo is short for doro wat. - Doro wat. 193 00:08:30,031 --> 00:08:32,686 Which is the national dish of Ethiopia. 194 00:08:32,729 --> 00:08:34,775 And then there's a northern Italian, 195 00:08:34,818 --> 00:08:37,604 southern French dish called chicken marengo. 196 00:08:37,647 --> 00:08:39,910 The next one, oxtail Milanese. 197 00:08:39,954 --> 00:08:44,001 Risotto Milanese and ossobuco is a staple dish here, 198 00:08:44,045 --> 00:08:46,787 but I am going to use oxtail, 199 00:08:46,830 --> 00:08:48,397 which I think is the poster child 200 00:08:48,440 --> 00:08:49,920 for Trinidadian cuisine. 201 00:08:49,964 --> 00:08:51,095 Make it really Caribbean-flavored. 202 00:08:51,139 --> 00:08:52,575 - Beautiful. - We're in Italy 203 00:08:52,619 --> 00:08:53,968 and we have to do some pasta, right? 204 00:08:54,011 --> 00:08:54,969 Yes! 205 00:08:55,012 --> 00:08:56,710 SHUAI: I want to make a raviolo, 206 00:08:56,753 --> 00:08:59,321 but I want to have it taste like soup dumpling. 207 00:08:59,364 --> 00:09:00,931 Oh, my God, I love that. 208 00:09:00,975 --> 00:09:02,846 SHUAI: The third course, I was doing research in Milan, 209 00:09:02,890 --> 00:09:04,544 and I think about ossobuco, 210 00:09:04,587 --> 00:09:07,155 and my mom makes this delicious tangcu [indistinct], 211 00:09:07,198 --> 00:09:10,419 which is like sweet and sour pork ribs instead of polenta. 212 00:09:10,462 --> 00:09:12,334 I'm just going to do a little southern-ass grits. 213 00:09:12,377 --> 00:09:13,814 Yes! Love that! 214 00:09:13,857 --> 00:09:17,948 Second course, I want to make anolini alpini. 215 00:09:17,992 --> 00:09:20,690 - LANA: Cute. - BAILEY: Third course is 216 00:09:20,734 --> 00:09:22,866 the blackened redfish. 217 00:09:22,910 --> 00:09:25,086 All right, now dessert time. 218 00:09:25,129 --> 00:09:27,828 It's part tiramisu, part zucca, 219 00:09:27,871 --> 00:09:30,004 - like pasta... - Cute. 220 00:09:30,047 --> 00:09:32,006 ...and then it's made with pizzelle cookies. 221 00:09:32,049 --> 00:09:33,834 - LANA: Cool. - TRISTEN: I have a dessert. 222 00:09:33,877 --> 00:09:35,270 I call it truffle roots. 223 00:09:35,313 --> 00:09:36,967 It's basically a carrot cake. No carrots. 224 00:09:37,011 --> 00:09:38,142 Okay. 225 00:09:38,186 --> 00:09:39,666 But using parsnips, and then just like 226 00:09:39,709 --> 00:09:41,668 a little coconut milk veil on top. 227 00:09:41,711 --> 00:09:43,017 This sounds amazing, man. 228 00:09:43,060 --> 00:09:44,496 - I love this. - TRISTEN: That's it. 229 00:09:44,540 --> 00:09:46,281 SHUAI: One of my favorite desserts 230 00:09:46,324 --> 00:09:47,761 is the ambrosia salad. 231 00:09:47,804 --> 00:09:50,546 I would have never thought you were like that, 232 00:09:50,590 --> 00:09:51,939 but it's okay! 233 00:09:51,982 --> 00:09:53,549 I feel like that's so me, because it's like, 234 00:09:53,593 --> 00:09:55,551 it's trashy, but it's like something that's playful. 235 00:09:55,595 --> 00:09:56,987 Yeah. 236 00:09:57,031 --> 00:09:58,249 Let's make this the cutest meal ever, girl! 237 00:09:58,293 --> 00:10:00,208 - Let's do it! - I'm in the mood! 238 00:10:00,251 --> 00:10:01,601 Let's go. 239 00:10:05,256 --> 00:10:06,910 - Let's go to pesce. - Belt check. 240 00:10:06,954 --> 00:10:08,695 - SHUAI: Find us some seafood. - PAULA: Yes. 241 00:10:10,305 --> 00:10:13,047 LANA: I'm so happy. Look at us. Look at us! 242 00:10:13,090 --> 00:10:15,005 - Woo! - Look at us! 243 00:10:15,049 --> 00:10:17,051 - LANA: Okay, let's go. - BAILEY: Ciao! 244 00:10:18,574 --> 00:10:19,880 Ooh, look at those fishes. 245 00:10:19,923 --> 00:10:22,099 Oh, wow. Look at those things. 246 00:10:22,143 --> 00:10:23,231 PAULA: Ooh. 247 00:10:23,274 --> 00:10:24,798 SHUAI: This smells like the ocean. 248 00:10:24,841 --> 00:10:26,408 And you already know this is a good spot. 249 00:10:26,451 --> 00:10:27,757 - Like that? - Yeah. 250 00:10:27,801 --> 00:10:29,193 For the first course, I'm planning on 251 00:10:29,237 --> 00:10:30,586 making a panipuri. 252 00:10:30,630 --> 00:10:32,196 It's my favorite bite in the whole entire world. 253 00:10:32,240 --> 00:10:34,808 It's so much punch. One single bite. 254 00:10:34,851 --> 00:10:36,679 Oh, my God. That's gonna be so good. 255 00:10:36,723 --> 00:10:40,204 My eye is immediately caught by the scarlet red shrimp. 256 00:10:40,248 --> 00:10:43,773 Just glowing red. So, why not? You know? 257 00:10:43,817 --> 00:10:44,905 Yep. All of it. 258 00:10:44,948 --> 00:10:47,821 Whoa. Shuai's spendin', dog. 259 00:10:48,822 --> 00:10:49,910 BAILEY: What do we think, fam? 260 00:10:49,953 --> 00:10:51,433 LANA: They are very small. 261 00:10:51,476 --> 00:10:52,956 BAILEY: So, I kind of think we go big. 262 00:10:53,000 --> 00:10:54,697 - Okay. - For the first course, 263 00:10:54,741 --> 00:10:57,439 I am going to be making a polpo e mozz. 264 00:10:57,482 --> 00:11:00,137 It will be this beautiful grilled octopus 265 00:11:00,181 --> 00:11:04,228 and mozzarella inspired by my first line cooking job 266 00:11:04,272 --> 00:11:07,101 at an Izakaya-style restaurant, Yusho. 267 00:11:07,144 --> 00:11:08,972 - How many do you want? - 50. 268 00:11:09,016 --> 00:11:12,323 People say, you know, you're not supposed to mix cheese 269 00:11:12,367 --> 00:11:13,760 and seafood together, 270 00:11:13,803 --> 00:11:16,763 but rules are meant to be broken sometimes. 271 00:11:16,806 --> 00:11:18,765 Let's look at some of the other stuff. 272 00:11:18,808 --> 00:11:20,767 - TRISTEN: The baccala? - FISHMONGER: Yes. 273 00:11:20,810 --> 00:11:22,377 TRISTEN: Oh, those are salted before? 274 00:11:22,420 --> 00:11:24,031 Oh, I want this then. I want this. Yeah, yeah, yeah. 275 00:11:24,074 --> 00:11:27,295 My first course is going to be baccala mbongo, 276 00:11:27,338 --> 00:11:32,343 and I am on a hell-bent mission to find really good-quality cod. 277 00:11:32,387 --> 00:11:35,433 Okay, last. This, please. 278 00:11:36,043 --> 00:11:38,088 - ZUBAIR: I love monkfish. - TRISTEN: I do, too. 279 00:11:38,132 --> 00:11:40,134 The monkfish looks so good, I can't ignore it. 280 00:11:40,177 --> 00:11:42,136 We're gonna roll them all, we're gonna slice them all, 281 00:11:42,179 --> 00:11:43,877 see what's the best of the texture. 282 00:11:43,920 --> 00:11:45,487 - Hell yeah. - TRISTEN: Now, I'm torn on 283 00:11:45,530 --> 00:11:48,403 the direction I want to go, but as a cook, 284 00:11:48,446 --> 00:11:50,622 when you see great ingredients, all you want to do is cook them. 285 00:11:50,666 --> 00:11:53,277 And that's it. Don't sell me anything else, please. 286 00:11:53,800 --> 00:11:55,671 Woo, girl! You're about to eat well. 287 00:11:55,715 --> 00:11:56,977 Grazie. 288 00:12:01,895 --> 00:12:04,027 I really wanna hit up the open-air market. 289 00:12:04,506 --> 00:12:06,595 So, that's gonna be our big produce haul. 290 00:12:06,638 --> 00:12:08,075 Yeah. 291 00:12:08,118 --> 00:12:10,730 SHUAI: Doing a little market shopping in Milan. 292 00:12:14,690 --> 00:12:16,779 Soy sauce, oyster sauce. 293 00:12:16,823 --> 00:12:18,128 LANA: You want to do a round first? 294 00:12:18,172 --> 00:12:19,826 BAILEY: Yeah, maybe just a little look-see. 295 00:12:19,869 --> 00:12:21,218 ZUBAIR: Let's do this. 296 00:12:22,742 --> 00:12:24,047 TRISTEN: Oh, yeah. 297 00:12:24,091 --> 00:12:25,353 I didn't think I was gonna find these. 298 00:12:25,396 --> 00:12:26,615 ZUBAIR: Perfect. 299 00:12:26,658 --> 00:12:28,486 We're still missing cilantro. 300 00:12:28,530 --> 00:12:29,705 [speaking Italian] cilantro? 301 00:12:29,749 --> 00:12:30,967 MAN: Si, si, si, I have it. 302 00:12:31,011 --> 00:12:32,708 Y'all taking all the cilantro? 303 00:12:32,752 --> 00:12:34,318 Y'all! 304 00:12:34,362 --> 00:12:35,885 That's enough, though, that's enough, that's enough. 305 00:12:35,929 --> 00:12:38,366 I love the very multicultural finalists 306 00:12:38,409 --> 00:12:39,846 that have made it here to Milan. 307 00:12:39,889 --> 00:12:41,412 Four courses of cilantro tasting? 308 00:12:41,456 --> 00:12:42,805 TRISTEN: Well. 309 00:12:42,849 --> 00:12:44,807 With Shuai, the judges always really love 310 00:12:44,851 --> 00:12:46,200 the depth of flavor that he can get. 311 00:12:46,243 --> 00:12:47,679 Do you have four courses of daikon? 312 00:12:47,723 --> 00:12:48,811 Wouldn't you like to know? 313 00:12:48,855 --> 00:12:50,900 TRISTEN: He is a force. 314 00:12:50,944 --> 00:12:52,684 BAILEY: Uh, [speaking Italian] 315 00:12:52,728 --> 00:12:54,121 I think if we have five of these. 316 00:12:54,164 --> 00:12:55,949 - Yeah. - And they look really nice. 317 00:12:55,992 --> 00:12:57,733 - Grazie. - SHUAI: Bailey's a beast. 318 00:12:57,777 --> 00:13:00,867 I was gonna make 1,200 grams worth of pasta, I think. 319 00:13:00,910 --> 00:13:02,477 SHUAI: She's an Italian queen. 320 00:13:02,520 --> 00:13:04,827 She makes Italian food that I've never seen done before. 321 00:13:04,871 --> 00:13:08,788 BAILEY: Well, well, well. Did you see all the plantains? 322 00:13:08,831 --> 00:13:10,441 TRISTEN: Maybe. 323 00:13:10,485 --> 00:13:13,705 BAILEY: Tristen weaves these beautiful stories with his food, 324 00:13:13,749 --> 00:13:15,055 with the ingredients he uses, 325 00:13:15,098 --> 00:13:17,927 and he's very incredible at doing it. 326 00:13:17,971 --> 00:13:19,929 - All right, let's boogie. - Ciao. 327 00:13:19,973 --> 00:13:22,453 It's pretty surreal to think that at the end 328 00:13:22,497 --> 00:13:24,847 of the day tomorrow, someone will be Top Chef. 329 00:13:26,066 --> 00:13:27,807 I want to beat everyone. 330 00:13:35,075 --> 00:13:36,598 [dramatic music] 331 00:13:36,641 --> 00:13:37,947 SHUAI: There it is. 332 00:13:37,991 --> 00:13:40,167 - Thanks. Buongiorno. - Grazie. 333 00:13:41,908 --> 00:13:43,083 - Here? - Yep, here, here, here. 334 00:13:43,126 --> 00:13:44,475 - Here? - Yup. 335 00:13:44,519 --> 00:13:45,737 TRISTEN: Oh, well, I guess we're here then. 336 00:13:45,781 --> 00:13:47,130 Prep list for today. 337 00:13:47,174 --> 00:13:49,132 All right, boo boo, let's get it. 338 00:13:49,959 --> 00:13:51,178 TRISTEN: Oh, I broke the cutting board. 339 00:13:51,569 --> 00:13:54,442 - Calm down, Massimo. - TRISTEN: Sorry. 340 00:13:55,008 --> 00:13:56,313 SHUAI: Woo. 341 00:13:56,357 --> 00:13:57,619 ZUBAIR: I'm going full speed on veg. 342 00:13:57,662 --> 00:13:59,969 - Lots of spices, Zub. - Yes, chef. 343 00:14:00,013 --> 00:14:02,232 Paula, it's like Restaurant Wars all over again. 344 00:14:02,276 --> 00:14:04,321 I'm cleaning seafood. 345 00:14:04,365 --> 00:14:06,149 You're doing everything else. 346 00:14:07,107 --> 00:14:08,673 For the second course, I'm planning on making 347 00:14:08,717 --> 00:14:12,112 pork and king crab soup dumpling raviolo. 348 00:14:12,155 --> 00:14:13,591 It's kind of Italian, it's kind of Chinese. 349 00:14:14,723 --> 00:14:16,377 I think it's gonna be awesome. 350 00:14:16,420 --> 00:14:19,032 Or I'll never be allowed back in Italy or China ever again. 351 00:14:20,076 --> 00:14:21,512 Black vinegar, I believe is this one, chef? 352 00:14:21,556 --> 00:14:23,775 - SHUAI: Yas, queen. - Yas. 353 00:14:23,819 --> 00:14:27,344 For the third course, I'm making tangcu ossobuco. 354 00:14:27,388 --> 00:14:31,000 It's gonna be served on some southern-style cheesy-ass grits. 355 00:14:31,044 --> 00:14:32,654 One of my favorite things growing up 356 00:14:32,697 --> 00:14:35,352 my grandma made for me is sweet and sour pork rib. 357 00:14:35,396 --> 00:14:38,007 The sweet and sour sauce is made with Chinese black vinegar 358 00:14:38,051 --> 00:14:40,009 and soy sauce, lightly sweet, 359 00:14:40,053 --> 00:14:41,881 and it works so well with braised meats. 360 00:14:41,924 --> 00:14:43,708 Fantastic. 361 00:14:43,752 --> 00:14:44,927 Smells like a wet dog. 362 00:14:44,971 --> 00:14:46,363 [Paula laughing] 363 00:14:46,407 --> 00:14:49,932 For today, the main focus is the braised ossobuco, 364 00:14:49,976 --> 00:14:52,848 doing the stocks, and make the dessert. 365 00:14:52,892 --> 00:14:55,720 We need to make sure everything that has gelatin 366 00:14:55,764 --> 00:14:57,026 is setting overnight. 367 00:14:57,070 --> 00:14:58,375 It takes a long time. 368 00:14:58,419 --> 00:15:00,769 That should be done, like, tomorrow. 369 00:15:01,639 --> 00:15:02,771 ZUBAIR: Corner, corner, corner. 370 00:15:03,554 --> 00:15:05,121 BAILEY: I'm making the pasta dough today 371 00:15:05,165 --> 00:15:07,994 because I have not made this filling before. 372 00:15:08,037 --> 00:15:11,562 The second course will be anolini alpini, 373 00:15:11,606 --> 00:15:15,566 porcini-filled pasta with brown butter pecan. 374 00:15:15,610 --> 00:15:18,743 This is a dish that draws inspiration from 375 00:15:18,787 --> 00:15:20,354 the mountains of Canada. 376 00:15:20,397 --> 00:15:24,053 It's like we were in the Alps of Canada, 377 00:15:24,097 --> 00:15:25,794 and now we're in the Italian Alps. 378 00:15:25,837 --> 00:15:29,319 Having never made it before, it has to be pretty special. 379 00:15:29,363 --> 00:15:31,582 I'll see you soon, my friend. 380 00:15:31,626 --> 00:15:33,236 LANA: I'm just cleaning the chicken, 381 00:15:33,280 --> 00:15:34,672 - getting them ready for stock. - BAILEY: Great. 382 00:15:34,716 --> 00:15:36,065 Fish looks nice. 383 00:15:36,109 --> 00:15:37,588 - LANA: Yeah? - BAILEY: My third course is 384 00:15:37,632 --> 00:15:39,416 sort of a nod to Sarah Grueneberg. 385 00:15:39,460 --> 00:15:41,592 I will be making blackened orata 386 00:15:41,636 --> 00:15:44,117 because of her upbringing in Houston, 387 00:15:44,160 --> 00:15:46,075 fishing with her grandfather. 388 00:15:46,119 --> 00:15:47,598 - Isn't she cute? - LANA: Yeah. 389 00:15:47,642 --> 00:15:49,557 - Bye. - Bye. 390 00:15:49,600 --> 00:15:51,907 ZUBAIR: What else do you need, chef? How are you looking? 391 00:15:51,951 --> 00:15:55,693 Good. I'm going to start working on my doro wat dish. 392 00:15:55,737 --> 00:15:58,435 The second course is going to be the mashup 393 00:15:58,479 --> 00:16:03,092 of polo dorengo and doro wat from Ethiopia 394 00:16:03,136 --> 00:16:04,876 with an injera shrimp toast. 395 00:16:04,920 --> 00:16:09,969 I'm essentially trying to uncolonize colonized dishes, so. 396 00:16:10,491 --> 00:16:12,797 After that, it's going to be my oxtail Milanese, 397 00:16:12,841 --> 00:16:14,538 paying tribute to both the Caribbean 398 00:16:14,582 --> 00:16:17,541 and the national dish of Milan. 399 00:16:17,585 --> 00:16:19,500 There's rum, there's tamarind, there's red wine, 400 00:16:19,543 --> 00:16:20,762 there's chilies. 401 00:16:22,068 --> 00:16:24,026 SHUAI: [coughing] What is that? 402 00:16:24,070 --> 00:16:25,419 [Paula coughing] 403 00:16:25,462 --> 00:16:27,116 Is Tristen trying to murder us? 404 00:16:27,160 --> 00:16:29,031 LANA: Yeah, they're just trying to take us out. 405 00:16:30,032 --> 00:16:31,555 Spices. 406 00:16:31,599 --> 00:16:32,861 [Shuai sneezing] 407 00:16:32,904 --> 00:16:34,471 - Oxtail's in. - ZUBAIR: Oxtail's in. Heard. 408 00:16:34,515 --> 00:16:36,169 Three hours, 30 minutes, guys. 409 00:16:36,647 --> 00:16:38,823 Hey, chefs. How's it going? 410 00:16:38,867 --> 00:16:40,173 - Hi, Tom. - Hey, chef. 411 00:16:40,216 --> 00:16:41,870 - Hey, Bailey. - Hi. 412 00:16:41,913 --> 00:16:44,133 - TOM: What are you making? - I wanted to create a menu 413 00:16:44,177 --> 00:16:45,743 that consists of all the people 414 00:16:45,787 --> 00:16:50,009 and places that have inspired me on my cooking journey. 415 00:16:50,052 --> 00:16:51,488 And are you doing dessert? 416 00:16:51,532 --> 00:16:54,665 Yeah. It is going to be a torta di pizzelle. 417 00:16:54,709 --> 00:16:58,234 I'm going to layer it with mascarpone and zucca filling, 418 00:16:58,278 --> 00:17:00,367 making a little ice cream to go with that. 419 00:17:00,410 --> 00:17:02,673 - Nice. Good luck. - Thank you, chef. 420 00:17:03,718 --> 00:17:05,285 - Hey, Tristen. - Hey, chef. What's going on? 421 00:17:05,328 --> 00:17:07,026 - Zubair, how are you? - How are you doing? 422 00:17:07,069 --> 00:17:08,331 - Good. - Good, good, good. 423 00:17:08,375 --> 00:17:10,072 TOM: So, let's talk about your menu. 424 00:17:10,116 --> 00:17:12,335 I got discredited a lot, like, 425 00:17:12,379 --> 00:17:13,597 trying to do my own stuff in, 426 00:17:13,641 --> 00:17:15,512 like, my classical training places. 427 00:17:15,556 --> 00:17:19,864 But this menu is basically just trying to bridge that gap. 428 00:17:19,908 --> 00:17:22,476 Roots are a really big thing in Afro-Caribbean. 429 00:17:22,519 --> 00:17:24,608 So, for dessert, we're going to be doing 430 00:17:24,652 --> 00:17:26,306 essentially like a carrot cake, 431 00:17:26,349 --> 00:17:27,524 but we're switching out the carrots 432 00:17:27,568 --> 00:17:29,178 for different types of roots. 433 00:17:29,222 --> 00:17:35,184 Doing a plantain miso sauce and a ice cream using cassareep. 434 00:17:35,228 --> 00:17:36,446 TOM: Awesome. All right. 435 00:17:36,490 --> 00:17:37,708 I'll let you guys get back to it. 436 00:17:37,752 --> 00:17:39,101 - Thank you, chef. - Good luck. 437 00:17:39,145 --> 00:17:40,668 - Appreciate it. - Thank you. 438 00:17:40,711 --> 00:17:42,583 - Hello, chef. - How's it going? 439 00:17:42,626 --> 00:17:45,325 I'm just happy to be able to share this meal with y'all. 440 00:17:45,368 --> 00:17:47,022 So, let's talk about the meal. 441 00:17:47,066 --> 00:17:49,590 It's my style of food, which is Chinese, but it's not really. 442 00:17:49,633 --> 00:17:51,418 It's just dishes and food and recipes 443 00:17:51,461 --> 00:17:53,420 that inspired me throughout my whole entire career. 444 00:17:53,463 --> 00:17:57,119 You know? Panipuri and, like, grits and stuff like that. 445 00:17:57,163 --> 00:18:01,167 We're going to do an ambrosia for the last course. 446 00:18:01,210 --> 00:18:02,472 I hear it's making a comeback. 447 00:18:03,082 --> 00:18:05,127 - SHUAI: Barely. - Awesome. 448 00:18:05,171 --> 00:18:08,043 But, no, I really love to have fun while I'm cooking 449 00:18:08,087 --> 00:18:09,871 because I think you can taste it in the food. 450 00:18:09,914 --> 00:18:11,568 - Good luck. - SHUAI: Thank you, chef. 451 00:18:12,482 --> 00:18:15,006 Okay, chefs. This is for the finalists only. 452 00:18:15,050 --> 00:18:17,270 After you're done prepping, meet me at Residenza Vignale. 453 00:18:17,313 --> 00:18:18,662 We'll have a little downtime. 454 00:18:18,706 --> 00:18:20,577 - Ah! - We'll see you there. 455 00:18:20,621 --> 00:18:22,101 TRISTEN: Awesome, chef. 456 00:18:29,108 --> 00:18:32,546 I'm just layering the braising jus back into the meat, 457 00:18:32,589 --> 00:18:34,025 and this will help it stick together. 458 00:18:34,069 --> 00:18:37,290 It'll look like a little piece of ossobucco. 459 00:18:38,073 --> 00:18:40,423 Tomorrow, these should just jiggle just enough, 460 00:18:40,467 --> 00:18:41,729 just like me. 461 00:18:41,772 --> 00:18:44,427 - TRISTEN: 45 minutes. - LANA: 45. 462 00:18:44,471 --> 00:18:46,299 ZUBAIR: Right behind. 463 00:18:46,908 --> 00:18:49,693 - BAILEY: Porcinis are so good. - LANA: It's good? 464 00:18:49,737 --> 00:18:51,260 Taste. 465 00:18:51,304 --> 00:18:53,088 I think I'm gonna add just a little porcini powder to it. 466 00:18:53,132 --> 00:18:54,350 LANA: Oh, my God. Girl. 467 00:18:54,394 --> 00:18:55,656 I'm about to start cranking this fish. 468 00:18:55,699 --> 00:18:57,266 I'm going to marinate it a little bit. 469 00:18:57,310 --> 00:18:58,441 - ZUBAIR: Awesome. - For my first course, 470 00:18:58,485 --> 00:18:59,877 I'm not entirely sure 471 00:18:59,921 --> 00:19:02,402 if I want to go with monkfish or cod. 472 00:19:02,445 --> 00:19:04,882 So, I'm going to treat them the same exact way. 473 00:19:04,926 --> 00:19:06,362 So, I've marinated it, 474 00:19:06,406 --> 00:19:08,973 and now I am just rolling it to hold the shape. 475 00:19:09,017 --> 00:19:11,976 And I'm leaving the cooking on all the fish to test tomorrow. 476 00:19:12,020 --> 00:19:15,197 So, I will either be in a really great position 477 00:19:15,241 --> 00:19:16,677 or a really sh-- position. 478 00:19:16,720 --> 00:19:18,287 - You put it back here, right? - ZUBAIR: Yep. 479 00:19:18,331 --> 00:19:20,681 SHUAI: Eight minutes, 45 seconds, guys. 480 00:19:23,684 --> 00:19:25,816 Veg is pickling. You're working prepared chard. 481 00:19:25,860 --> 00:19:27,296 LANA: Yep. 482 00:19:27,340 --> 00:19:30,081 BAILEY: I'm just hoping that we've set everything up 483 00:19:30,125 --> 00:19:33,955 well enough that we can execute each dish perfectly. 484 00:19:33,998 --> 00:19:35,043 SHUAI: Pasta. 485 00:19:35,086 --> 00:19:36,349 I'll just steam it straight 486 00:19:36,392 --> 00:19:37,524 in that thing tomorrow. 487 00:19:37,567 --> 00:19:39,221 We'll just full steam, no heat. 488 00:19:39,265 --> 00:19:40,831 For tomorrow's cook, 489 00:19:40,875 --> 00:19:43,573 the only thing I'm really worried about is the raviolo. 490 00:19:43,617 --> 00:19:45,749 Soup dumpling's always been my Everest, 491 00:19:45,793 --> 00:19:48,187 so I'll just keep climbing that mountain. 492 00:19:48,230 --> 00:19:49,492 Yeah! 493 00:19:50,145 --> 00:19:51,973 - You're amazing. I love you. - PAULA: Thank you. 494 00:19:52,016 --> 00:19:53,670 - Thank you so much. - We're gonna rock tomorrow. 495 00:19:53,714 --> 00:19:55,498 - Don't even worry. - My heart and soul. 496 00:19:55,542 --> 00:19:57,239 Let's go see what Tom has tonight. 497 00:19:57,283 --> 00:19:58,719 [Bailey sighing] 498 00:19:58,762 --> 00:20:00,068 What a day. 499 00:20:00,111 --> 00:20:01,852 TRISTEN: Playtime's over. 500 00:20:19,130 --> 00:20:21,045 - How's the truffle? - KRISTEN: It smells nice. 501 00:20:21,089 --> 00:20:22,656 GAIL: Look at this beautiful chicory. 502 00:20:22,699 --> 00:20:24,919 TOM: I think it's done. 503 00:20:27,574 --> 00:20:31,317 - Oh, my God. - Oh, wow. 504 00:20:31,360 --> 00:20:32,927 Hey, folks. 505 00:20:32,970 --> 00:20:34,058 Uh-oh. 506 00:20:34,102 --> 00:20:35,277 TOM: We're just finishing up dinner. 507 00:20:35,321 --> 00:20:36,800 SHUAI: No, stop it. 508 00:20:36,844 --> 00:20:39,020 TOM: So, why don't you guys go sit down at the table, 509 00:20:39,063 --> 00:20:40,413 start noshing. 510 00:20:40,456 --> 00:20:42,545 It's a once in a lifetime experience, right? 511 00:20:42,589 --> 00:20:44,330 When's the next time I'm ever going to have 512 00:20:44,373 --> 00:20:48,072 this intimate dinner cooked by Tom, Kristen, and Gail? 513 00:20:48,812 --> 00:20:50,118 Ah. 514 00:20:50,161 --> 00:20:51,772 This is way better than going to a restaurant. 515 00:20:51,815 --> 00:20:55,297 It didn't seem so-- so finale real until today. 516 00:20:55,341 --> 00:20:56,429 Yeah. 517 00:20:57,125 --> 00:20:58,953 - Oh, my God. - KRISTEN: Oh, hey. 518 00:20:58,996 --> 00:21:01,129 Clearance for some tortellini in brodo with white truffle. 519 00:21:01,172 --> 00:21:03,305 - Oh, my God. - SHUAI: It doesn't feel right 520 00:21:03,349 --> 00:21:05,176 that you're serving me right now. 521 00:21:05,873 --> 00:21:08,963 - Some porchetta. - SHUAI: Wow, that is gorgeous. 522 00:21:09,006 --> 00:21:09,877 TOM: Roasted veg. 523 00:21:09,920 --> 00:21:11,574 BAILEY: Oh, my gosh, yum. 524 00:21:11,618 --> 00:21:14,011 GAIL: Puntarelle, anchovy, and chicory salad. 525 00:21:14,055 --> 00:21:15,448 Simple, simple, simple. 526 00:21:15,491 --> 00:21:17,014 - BAILEY: Gorge. - TRISTEN: Thank you. 527 00:21:17,058 --> 00:21:18,364 KRISTEN: You're welcome. 528 00:21:18,407 --> 00:21:19,626 SHUAI: Yum. 529 00:21:19,669 --> 00:21:21,236 - GAIL: Mm. - That's delicious. 530 00:21:21,280 --> 00:21:23,325 So, how are you guys feeling? Prep day went well? 531 00:21:23,369 --> 00:21:24,805 Prep day was good. 532 00:21:24,848 --> 00:21:26,807 - I feel great. - For the most part, yeah. 533 00:21:26,850 --> 00:21:28,330 Had you been to Milan before? 534 00:21:28,374 --> 00:21:30,811 No, the northmost I've been is Emilia-Romagna. 535 00:21:30,854 --> 00:21:34,554 I didn't get on a plane until I was like 20. 536 00:21:34,597 --> 00:21:35,816 It's amazing. 537 00:21:35,859 --> 00:21:37,992 The energy that you guys brought, 538 00:21:38,035 --> 00:21:40,864 and I'd say this without an ounce of smoke blowing. 539 00:21:40,908 --> 00:21:42,649 First day you walked in the kitchen, 540 00:21:42,692 --> 00:21:44,172 the three of us turned to each other and were like, 541 00:21:44,215 --> 00:21:45,739 "They've got the juju." 542 00:21:45,782 --> 00:21:47,828 KRISTEN: We are truly getting to know you by your food, 543 00:21:47,871 --> 00:21:50,396 but also your personalities are just, 544 00:21:50,439 --> 00:21:53,050 they're there every single time that you show up in front of us, 545 00:21:53,094 --> 00:21:55,879 and it's been really such a joy to get to know you that way. 546 00:21:55,923 --> 00:21:57,664 BAILEY: I like to keep it humble, 547 00:21:57,707 --> 00:22:00,188 but I'm also really proud of what I've accomplished 548 00:22:00,231 --> 00:22:01,755 to get me here. 549 00:22:01,798 --> 00:22:04,366 I think I'm able to say to myself with confidence 550 00:22:04,410 --> 00:22:05,672 that I deserve to be here. 551 00:22:05,715 --> 00:22:08,109 SHUAI: Look at that. That is gorgeous. 552 00:22:08,152 --> 00:22:10,938 GAIL: It's just a simple poached pear crostata. 553 00:22:10,981 --> 00:22:12,896 KRISTEN: Everybody's going to change their dessert. 554 00:22:14,550 --> 00:22:16,073 SHUAI: After this many seasons, 555 00:22:16,117 --> 00:22:17,510 it's still very exciting every single time? 556 00:22:17,553 --> 00:22:19,033 - TOM: Absolutely. - Yeah? 557 00:22:19,076 --> 00:22:21,209 I get to mentor, in a way, a bunch of young people. 558 00:22:21,252 --> 00:22:24,734 My book, Why I Cook, there's several reasons in there 559 00:22:24,778 --> 00:22:26,910 for why I do, and I love doing this. 560 00:22:27,433 --> 00:22:30,523 It's so amazing when you can be around so many people 561 00:22:30,566 --> 00:22:34,222 who have the same exact goal, especially now in restaurants. 562 00:22:34,265 --> 00:22:35,919 - Yeah. - TOM: You make that happen. 563 00:22:35,963 --> 00:22:37,530 You hire the people that want to be there. 564 00:22:37,573 --> 00:22:39,270 You inspire them to be there. 565 00:22:39,314 --> 00:22:41,229 When I worked at Rakel, which was Thomas Keller's restaurant 566 00:22:41,272 --> 00:22:43,187 in New York, the conversation in the kitchen was never about 567 00:22:43,231 --> 00:22:45,059 what movie did you see, what bar are you going to? 568 00:22:45,102 --> 00:22:46,887 - Of course. - It was food. 569 00:22:46,930 --> 00:22:48,541 - It was always food. - All we talked about was food. 570 00:22:48,584 --> 00:22:50,151 So you have to foster that, I think. 571 00:22:50,194 --> 00:22:51,674 BAILEY: Yeah. 572 00:22:51,718 --> 00:22:53,241 Well, I've got to say, it's been really fantastic 573 00:22:53,284 --> 00:22:54,547 getting to know you and spending some time having dinner. 574 00:22:54,590 --> 00:22:56,070 TRISTEN: Thank you for having us. 575 00:22:56,113 --> 00:22:57,811 Good luck tomorrow. We're rooting for all of you. 576 00:22:57,854 --> 00:22:59,421 Yeah, we really are. We're really proud of you. 577 00:23:09,997 --> 00:23:12,260 TRISTEN: It's the last day of Top Chef. 578 00:23:12,303 --> 00:23:14,393 There's a little bit of senioritis going on, 579 00:23:14,436 --> 00:23:15,829 the last day of school, 580 00:23:15,872 --> 00:23:18,222 but you know on the last day of this school, 581 00:23:18,266 --> 00:23:19,920 it's going to change your life forever. 582 00:23:19,963 --> 00:23:21,138 BAILEY: Woo! 583 00:23:21,182 --> 00:23:22,488 TRISTEN: Let's get this sh-- going. 584 00:23:22,531 --> 00:23:24,751 Let's do it, guys. Final cook. 585 00:23:25,229 --> 00:23:26,579 LANA: Yeah! 586 00:23:26,622 --> 00:23:28,450 - PAULA: Chef! - Hey, girl. 587 00:23:28,494 --> 00:23:30,104 - Let's do it! - A lot of energy, 588 00:23:30,147 --> 00:23:31,758 - a lot of focus, baby. - BAILEY: All right, boo-boo. 589 00:23:31,801 --> 00:23:33,455 - I need you today. - Let's go, let's go. 590 00:23:33,499 --> 00:23:35,109 All right, first course is gonna be the cod or the monkfish. 591 00:23:35,152 --> 00:23:36,719 I'm going to see which one is good. 592 00:23:36,763 --> 00:23:38,460 I need you to start working on the cake. 593 00:23:38,504 --> 00:23:39,940 Got you, got you. 594 00:23:39,983 --> 00:23:41,550 TRISTEN: This is the mbungo and the doro wat. 595 00:23:41,594 --> 00:23:42,943 PAULA: Running. Woo-hoo! 596 00:23:42,986 --> 00:23:45,598 BAILEY: Hot, hot, hot. It's very hot. 597 00:23:46,294 --> 00:23:48,296 How are we feeling on time today, Bailey? 598 00:23:48,339 --> 00:23:50,516 BAILEY: It's going to be a push, but we know that. 599 00:23:50,559 --> 00:23:51,821 We're gonna crush, don't worry. 600 00:23:52,387 --> 00:23:56,347 SHUAI: First thing I want you to do is just to get grits on. 601 00:23:56,391 --> 00:23:57,653 PAULA: Yes. 602 00:23:57,697 --> 00:24:00,134 SHUAI: And I am getting the filling done 603 00:24:00,177 --> 00:24:01,744 for my raviolos. 604 00:24:02,528 --> 00:24:05,139 Oh, hello. Meat jello. 605 00:24:05,182 --> 00:24:06,445 Set very nicely, 606 00:24:06,488 --> 00:24:08,011 - so I'm very happy with that. - PAULA: Yes! 607 00:24:08,055 --> 00:24:09,752 The most difficult thing for me to pull off today 608 00:24:09,796 --> 00:24:11,406 is definitely that raviolo. 609 00:24:11,450 --> 00:24:13,756 I don't want it to melt until you steam the dumplings. 610 00:24:13,800 --> 00:24:16,455 I need the dough steamed correctly. 611 00:24:16,498 --> 00:24:18,108 I want to make a really big one 612 00:24:18,152 --> 00:24:19,762 because I want to put as much soup in there as possible. 613 00:24:19,806 --> 00:24:23,374 It's-a big meatball. Okay, don't put that on TV. 614 00:24:24,201 --> 00:24:29,250 I am making tiramisu pizzele cake with a zucca filling, 615 00:24:29,293 --> 00:24:31,426 and then we're going to Ice Cream Town USA. 616 00:24:31,470 --> 00:24:32,732 LANA: I would love to go there. 617 00:24:34,081 --> 00:24:35,648 Fire and ice, baby. Fire and ice. 618 00:24:35,691 --> 00:24:37,998 Chef, we're going on cake and ice cream. 619 00:24:38,041 --> 00:24:40,217 - Do you have enough sancho? - I do. 620 00:24:40,261 --> 00:24:42,132 ZUBAIR: Would you like some grated sweet potato in there? 621 00:24:42,176 --> 00:24:43,960 TRISTEN: Yeah, a little bit of sweet potato would be great. 622 00:24:46,310 --> 00:24:49,836 Now you go night-night. Dry out a little bit, chill. 623 00:24:49,879 --> 00:24:52,229 Forty-five minutes until we serve our first course, guys. 624 00:24:52,273 --> 00:24:53,666 - SHUAI: Oui, Chef. - BAILEY: Heard. 625 00:24:53,709 --> 00:24:55,276 SHUAI: I'm going to try some panipuri 626 00:24:55,319 --> 00:24:58,627 I wanted their first bite to kind of be unforgettable. 627 00:24:58,671 --> 00:25:01,978 Shuai, I'm working right now on straining the gazpacho. 628 00:25:02,022 --> 00:25:03,240 Just lemon and salt, right? 629 00:25:03,284 --> 00:25:04,938 Lemon and salt. Nice and tart. 630 00:25:04,981 --> 00:25:06,200 Perfect. 631 00:25:06,809 --> 00:25:08,245 TRISTEN: The monkfish looks good. 632 00:25:08,289 --> 00:25:10,247 The cod came out really well as well. 633 00:25:10,291 --> 00:25:11,945 For the first course. I'm still trying to decide 634 00:25:11,988 --> 00:25:13,424 the pros and cons of each fish. 635 00:25:13,468 --> 00:25:15,383 Both of them have slightly different textures. 636 00:25:15,426 --> 00:25:18,821 Monkfish is an easier fish to overcook, 637 00:25:18,865 --> 00:25:20,736 but cod has less texture. 638 00:25:20,780 --> 00:25:23,260 At six minutes, we're going to fire fish. 639 00:25:23,304 --> 00:25:26,089 There's not a lot of time, but I'm going to keep forging ahead 640 00:25:26,133 --> 00:25:27,700 until I can make the right decision. 641 00:25:27,743 --> 00:25:29,353 ZUBAIR: Six minutes, fire fish. 642 00:25:38,537 --> 00:25:40,190 SHUAI: Six minutes. 643 00:25:40,234 --> 00:25:42,758 I'm going to fire them both to see how they both come out. 644 00:25:42,802 --> 00:25:44,412 LANA: Time to party. 645 00:25:44,455 --> 00:25:46,109 BAILEY: We need everything ready for the first course. 646 00:25:46,153 --> 00:25:48,590 It's kind of inspired by Campania, 647 00:25:48,634 --> 00:25:51,462 and it's like the products of the sea versus the land. 648 00:25:51,506 --> 00:25:53,595 LANA: How much of a char do you want on it, babe? 649 00:25:53,639 --> 00:25:55,031 BAILEY: Pretty heavy. 650 00:25:55,075 --> 00:25:58,078 I need to get a really nice char on that octopus 651 00:25:58,121 --> 00:26:01,298 to balance with the creaminess of the mozzarella. 652 00:26:01,342 --> 00:26:03,823 It's the best mozzarella that there is. 653 00:26:11,047 --> 00:26:13,093 [speaking Italian] 654 00:26:13,136 --> 00:26:14,790 - GAIL: There we go. - Please. 655 00:26:14,834 --> 00:26:16,836 - GAIL: Wow. - KRISTEN: It's beautiful. 656 00:26:16,879 --> 00:26:18,402 It's beautiful here. 657 00:26:18,446 --> 00:26:19,969 CARLO: Please. 658 00:26:21,405 --> 00:26:25,366 Welcome, everyone, to the finale meal of the season. 659 00:26:25,409 --> 00:26:27,498 We all know at this table that the most important thing 660 00:26:27,542 --> 00:26:29,500 once you get to a certain level, is finding your own style. 661 00:26:29,544 --> 00:26:31,981 And I think that's where they are in their career. 662 00:26:32,025 --> 00:26:34,636 I think we're all in for a really big treat. 663 00:26:34,680 --> 00:26:35,768 Behind. 664 00:26:35,811 --> 00:26:37,247 Babe, we have to plate. 665 00:26:37,291 --> 00:26:40,599 Shrimp down first, and then salsa macha. 666 00:26:40,642 --> 00:26:42,209 TRISTEN: All right, going on fish. 667 00:26:42,252 --> 00:26:44,690 I'm going to test a piece right now. 668 00:26:47,954 --> 00:26:49,216 ZUBAIR: It looks really great. 669 00:26:49,259 --> 00:26:50,870 TRISTEN: I'm going to go with monkfish. 670 00:26:50,913 --> 00:26:52,262 I like the texture of it a little more. 671 00:26:52,306 --> 00:26:54,003 It has more of a lobster texture. 672 00:26:54,047 --> 00:26:55,526 ZUBAIR: Sauce directly on the fish? 673 00:26:55,570 --> 00:26:56,658 TRISTEN: North of the fish. 674 00:26:56,702 --> 00:26:57,877 ZUBAIR: North of the fish, chef. 675 00:26:57,920 --> 00:26:59,226 45 seconds. 676 00:27:01,837 --> 00:27:03,012 Good, good, good, good, good. 677 00:27:03,056 --> 00:27:05,058 [timer beeping] 678 00:27:09,584 --> 00:27:10,846 - Thank you. - Oh, wow. 679 00:27:12,456 --> 00:27:14,197 - TOM: That looks like monkfish. - GAIL: It does. 680 00:27:14,241 --> 00:27:16,069 - CARLO: Interesting. - Hi, chefs. 681 00:27:16,112 --> 00:27:18,027 - Hi. - Hi. 682 00:27:18,071 --> 00:27:19,855 Bailey, what did you make for your first course? 683 00:27:19,899 --> 00:27:22,728 My menu is paying homage to all the people 684 00:27:22,771 --> 00:27:24,773 that have influenced me, 685 00:27:24,817 --> 00:27:27,384 but then putting my own spin on the food. 686 00:27:27,428 --> 00:27:31,040 I wanted to pay nod to my first-line cooking job 687 00:27:31,084 --> 00:27:32,563 being from a Japanese background. 688 00:27:32,607 --> 00:27:37,481 We've got grilled octopus, mozzarella tomato dashi, 689 00:27:37,525 --> 00:27:39,048 and then giardiniera. 690 00:27:39,092 --> 00:27:41,877 This is sort of like a star-crossed-lovers situation. 691 00:27:42,791 --> 00:27:44,097 Really good choice. 692 00:27:44,619 --> 00:27:46,273 Shuai, what did you make for your first course? 693 00:27:46,316 --> 00:27:48,667 I wanted to showcase that Chinese food can take 694 00:27:48,710 --> 00:27:51,234 many forms, and today we're starting off with 695 00:27:51,278 --> 00:27:53,933 a little panipuri with a cured scarlet red shrimp, 696 00:27:53,976 --> 00:27:55,978 aji verde, salsa matcha, 697 00:27:56,022 --> 00:27:58,067 and then on the side, gazpacho verde. 698 00:27:58,502 --> 00:28:00,069 KRISTEN: Tristen. 699 00:28:00,113 --> 00:28:01,767 I always kind of looked at my own cuisine as something that 700 00:28:01,810 --> 00:28:04,987 wasn't really revered and valued at tables like this. 701 00:28:05,031 --> 00:28:06,815 What we have here is monkfish, 702 00:28:06,859 --> 00:28:08,425 turmeric turnips that have been pickled. 703 00:28:08,469 --> 00:28:10,601 The black sauce is a baccala mbongo, 704 00:28:10,645 --> 00:28:11,907 something I grew up with. 705 00:28:11,951 --> 00:28:13,561 Tristen, how do you cook the fish? 706 00:28:13,604 --> 00:28:17,434 It was steamed in a little bit of, like, epi-sputter. 707 00:28:17,478 --> 00:28:18,740 - Thank you, chefs. - Thank you. 708 00:28:18,784 --> 00:28:20,046 Thank you. 709 00:28:20,699 --> 00:28:22,091 All right, let's reset up. 710 00:28:22,135 --> 00:28:24,485 - Yes, chef. - How are you doing over here? 711 00:28:24,528 --> 00:28:26,095 If this was a fight, 712 00:28:26,139 --> 00:28:28,358 they all came out and punched each other in the face. 713 00:28:28,402 --> 00:28:30,143 - They're swinging, yeah. - Hard. 714 00:28:30,186 --> 00:28:34,103 I love Bailey's use of the octopus and the mozzarella 715 00:28:34,147 --> 00:28:36,366 because it's dumb and brilliant. 716 00:28:37,803 --> 00:28:41,545 The mozzarella helped tamper and tame the char, 717 00:28:41,589 --> 00:28:42,938 balance out the sweetness. 718 00:28:42,982 --> 00:28:44,810 That one was a really strong dish. 719 00:28:44,853 --> 00:28:45,985 Mm-hmm. 720 00:28:46,028 --> 00:28:48,465 - How'd it go? - Good, I think. 721 00:28:48,509 --> 00:28:52,208 Shuai's dish, just, like, flavor explosion. 722 00:28:52,252 --> 00:28:54,558 It was crunchy, lovely acidity, 723 00:28:54,602 --> 00:28:56,560 that wonderful heat coming through. 724 00:28:56,604 --> 00:29:00,477 The gazpacho verde chutney had such beautiful herbal notes. 725 00:29:00,521 --> 00:29:02,958 It's so hard to balance so many things in that bite. 726 00:29:03,002 --> 00:29:06,092 But it comes together in a really refreshing way. 727 00:29:06,135 --> 00:29:08,050 The chefs always have very good poker faces. 728 00:29:08,094 --> 00:29:09,748 I know, right? 729 00:29:09,791 --> 00:29:11,097 Tristen dish. 730 00:29:11,140 --> 00:29:14,665 It's very simple, but very, very perfect. 731 00:29:14,709 --> 00:29:16,232 I think my fish was a bit under. 732 00:29:16,276 --> 00:29:17,756 TOM: The fish looked undercooked, 733 00:29:17,799 --> 00:29:19,540 but when I ate it, it didn't eat undercooked. 734 00:29:19,583 --> 00:29:21,150 It was, like, right on the border. 735 00:29:21,194 --> 00:29:22,412 Tristen and I are aligned in ways of wanting 736 00:29:22,456 --> 00:29:24,066 to elevate certain cultures of food 737 00:29:24,110 --> 00:29:26,852 in a fine dining space, and he did really great. 738 00:29:26,895 --> 00:29:28,114 I get it all. 739 00:29:28,157 --> 00:29:29,637 Get the shrimp out. Get a pan. 740 00:29:29,680 --> 00:29:31,160 - We're gonna fry 'em. - Fry 'em, heard. 741 00:29:31,204 --> 00:29:32,771 That was so good. I'm going to go in 742 00:29:32,814 --> 00:29:35,164 and just kind of give them a little encouragement. 743 00:29:36,383 --> 00:29:37,819 I'm going to steam one raviolo right now, 744 00:29:37,863 --> 00:29:39,342 - just to test it, yeah? - Yes, chef. 745 00:29:39,386 --> 00:29:41,823 These pecan color looks great, Lana. 746 00:29:41,867 --> 00:29:43,782 Hey, chefs. 747 00:29:44,870 --> 00:29:47,133 Real quick. You guys nailed that first course. 748 00:29:47,655 --> 00:29:49,352 - Thank you, chef. - Thank you, chef. 749 00:29:49,396 --> 00:29:51,398 - Yay! -Everybody was really impressed. 750 00:29:51,441 --> 00:29:53,139 - Keep it up. - Thanks, guys! 751 00:29:53,182 --> 00:29:54,575 - Really awesome. Keep it up. - Thank you, chef. 752 00:29:54,618 --> 00:29:55,968 Daddy said it's good. 753 00:29:56,011 --> 00:29:58,100 Let's go! 754 00:29:59,232 --> 00:30:01,103 Injera shrimp. This is just amazing. 755 00:30:01,147 --> 00:30:02,801 Super unique. 756 00:30:02,844 --> 00:30:04,977 Favorite thing of this whole night is this shrimp toast, 757 00:30:05,020 --> 00:30:06,630 but done with injera. 758 00:30:06,674 --> 00:30:08,284 So just like you're making a grilled cheese, all right? 759 00:30:08,328 --> 00:30:09,851 - You got it, chef. - No burning, okay? 760 00:30:09,895 --> 00:30:11,374 Yes, chef. 761 00:30:11,418 --> 00:30:12,854 The size of the moment is getting more real, 762 00:30:12,898 --> 00:30:14,290 and you can definitely feel that in the room. 763 00:30:14,334 --> 00:30:15,988 Just a little fry. A little more. 764 00:30:16,031 --> 00:30:17,511 Crispy. 765 00:30:17,554 --> 00:30:19,208 LANA: I can smell that broth. It smells good. 766 00:30:19,252 --> 00:30:20,383 BAILEY: All right. 767 00:30:20,427 --> 00:30:22,168 SHUAI: This is four minutes. 768 00:30:22,211 --> 00:30:24,431 - It just came out a little dry. - PAULA: That's true. 769 00:30:24,474 --> 00:30:27,086 The texture, it's not the right texture. 770 00:30:27,521 --> 00:30:29,871 - Uh... - 13 minutes. 771 00:30:30,611 --> 00:30:32,221 I'm pretty nervous about this dish, 772 00:30:32,265 --> 00:30:34,484 but there's no time to linger on emotions. 773 00:30:34,528 --> 00:30:36,573 Just got to focus and keep moving forward. 774 00:30:36,617 --> 00:30:38,924 Think, Shuai. Think, Shuai. Think. 775 00:30:46,932 --> 00:30:49,412 -SHUAI: That's a little too dry. - PAULA: You wanna poach it? 776 00:30:49,456 --> 00:30:50,936 SHUAI: Let's do that. 777 00:30:50,979 --> 00:30:53,199 I didn't want to boil the raviolis because there's 778 00:30:53,242 --> 00:30:56,332 higher chances of the stock inside leaking. 779 00:30:56,376 --> 00:31:00,162 At this point, I just want to get this dish on the plate. 780 00:31:01,816 --> 00:31:03,078 11 minutes, chef. 781 00:31:03,122 --> 00:31:04,993 - BAILEY: Dropping pasta. - LANA: Dropping. 782 00:31:05,559 --> 00:31:07,082 TRISTEN: Just gonna nappé the chicken, okay? 783 00:31:07,126 --> 00:31:08,475 ZUBAIR: Nappé the chicken. 784 00:31:08,518 --> 00:31:09,780 Heard that. 785 00:31:09,824 --> 00:31:11,521 SHUAI: It's definitely soupy, so that's great. 786 00:31:14,002 --> 00:31:15,395 - Three minutes. - Gotta go. 787 00:31:16,962 --> 00:31:18,964 I feel like the filling has a decent amount of seasoning. 788 00:31:19,007 --> 00:31:20,748 LANA: The filling is great. 789 00:31:21,488 --> 00:31:23,490 - SHUAI: Behind. - LANA: 10 seconds, y'all. 790 00:31:24,534 --> 00:31:25,884 [beeping] 791 00:31:25,927 --> 00:31:27,494 SHUAI: Let's go, baby. 792 00:31:27,537 --> 00:31:30,062 LANA: So make sure I'm staying busy while you're gone. 793 00:31:33,892 --> 00:31:35,545 GAIL: Thank you. 794 00:31:36,372 --> 00:31:38,940 KRISTEN: Wow. I'm gonna move this over. 795 00:31:38,984 --> 00:31:41,377 Bailey, can you tell us about your second course, please? 796 00:31:41,421 --> 00:31:43,640 So, this is anolini alpini. 797 00:31:43,684 --> 00:31:46,078 The filling is roasted porcini, 798 00:31:46,121 --> 00:31:47,644 a little bit of shallot, robiola, 799 00:31:47,688 --> 00:31:49,777 parmigiano, and a little ricotta. 800 00:31:49,820 --> 00:31:52,693 We were in the mountains of Calgary, 801 00:31:52,736 --> 00:31:56,175 and I think that was one of the most important challenges. 802 00:31:56,218 --> 00:31:58,177 It built a lot of confidence for me. 803 00:31:58,220 --> 00:32:01,180 Now we are in North Italy, near the Alps, 804 00:32:01,223 --> 00:32:04,270 and porcinis are in season, so I felt like 805 00:32:04,313 --> 00:32:06,707 I absolutely have to use porcinis. 806 00:32:06,750 --> 00:32:09,840 I made a raviolo with charred leek vinaigrette 807 00:32:09,884 --> 00:32:11,538 and a little bit of lardo. 808 00:32:11,581 --> 00:32:13,801 I really wanted to make soup dumplings, 809 00:32:13,844 --> 00:32:16,630 so the filling itself has ground pork, king crab, 810 00:32:16,673 --> 00:32:19,285 and a little bit of gelatinous pork stock. 811 00:32:19,328 --> 00:32:22,418 Have you ever made this size of soup dumpling before? 812 00:32:22,462 --> 00:32:24,899 I have never made dumplings that big before. 813 00:32:24,943 --> 00:32:27,119 The filling I've been working on for a while. 814 00:32:28,076 --> 00:32:29,338 I call this dish "Dorengo." 815 00:32:29,382 --> 00:32:32,385 It's short for doro wat, meaning chicken, 816 00:32:32,428 --> 00:32:34,648 and polo marengo, northern Italian kind of thing 817 00:32:34,691 --> 00:32:36,606 shared between southern France. 818 00:32:36,650 --> 00:32:38,695 There is a chicken poached in niter kibbeh, 819 00:32:38,739 --> 00:32:40,697 an Ethiopian fermented spice butter. 820 00:32:40,741 --> 00:32:43,048 Next to that is an injera shrimp toast 821 00:32:43,091 --> 00:32:46,181 with a little bit of egg yolk jam and some butter. 822 00:32:46,660 --> 00:32:48,140 - Thank you. - Thank you. 823 00:32:48,183 --> 00:32:49,489 Corner! 824 00:32:49,532 --> 00:32:51,708 All right, guys, that one felt good. 825 00:32:51,752 --> 00:32:54,233 The one from Tristen is just next level. 826 00:32:54,276 --> 00:32:56,583 My chicken was cooked beautifully, 827 00:32:56,626 --> 00:32:58,541 but I think the star was the shrimp toast. 828 00:32:58,585 --> 00:33:00,674 I love the crispy chew. 829 00:33:00,717 --> 00:33:02,284 The seasoning is right up to the edge. 830 00:33:02,328 --> 00:33:03,590 A couple grains more, it's salty. 831 00:33:03,633 --> 00:33:05,548 A couple few, and it's not seasoned. 832 00:33:05,592 --> 00:33:08,247 And so he's playing his game and doing it really well. 833 00:33:08,290 --> 00:33:09,944 ZUBAIR: You're gonna have to mass-produce those 834 00:33:09,988 --> 00:33:12,425 injera bites, man. [laughing] 835 00:33:12,468 --> 00:33:15,558 CLARE: Bailey's dish is really wholesome. 836 00:33:15,602 --> 00:33:17,473 I love the fact that she's using a porcini. 837 00:33:17,517 --> 00:33:19,127 They're in season here, and it's really lovely 838 00:33:19,171 --> 00:33:20,694 that she's embraced that. 839 00:33:20,737 --> 00:33:22,522 KRISTEN: The pecans gave it something different. 840 00:33:22,565 --> 00:33:26,047 It's the quirky part of Bailey that we've grown to love. 841 00:33:26,091 --> 00:33:29,920 If I close my eyes, I remember the broth my grandma made. 842 00:33:29,964 --> 00:33:31,444 So it's beautiful. 843 00:33:31,487 --> 00:33:33,576 BAILEY: I think it went well. 844 00:33:33,620 --> 00:33:35,230 Depends how much people liked it. 845 00:33:35,274 --> 00:33:37,102 Shuai's soup dumpling, 846 00:33:37,145 --> 00:33:38,973 he really, really understands flavor. 847 00:33:39,017 --> 00:33:40,844 He understands balance. The vinaigrette, 848 00:33:40,888 --> 00:33:42,803 especially with the black vinegar, 849 00:33:42,846 --> 00:33:46,154 was such a smart ingredient with such a hearty dish. 850 00:33:46,198 --> 00:33:47,982 I wanted more soup in the dumpling. 851 00:33:48,026 --> 00:33:51,507 I believe that he has a version of this dish that is perfect. 852 00:33:51,551 --> 00:33:53,988 A big part of a soup dumpling is the ratios, 853 00:33:54,032 --> 00:33:56,034 and that's the only thing that was really wrong 854 00:33:56,077 --> 00:33:58,732 with this dish, because all the parts were really delicious. 855 00:33:58,775 --> 00:34:01,822 I worry about the pasta dough being a little thick, but... 856 00:34:01,865 --> 00:34:04,042 it seemed very thin when I was rolling it. 857 00:34:04,694 --> 00:34:05,956 I'm still at three restaurants, 858 00:34:06,000 --> 00:34:07,784 and I'm still having a great time. 859 00:34:10,135 --> 00:34:12,963 We need to just get fish going. Can you get the sauté pans on? 860 00:34:13,007 --> 00:34:16,010 Yes. I'm going to pull it when it's a little under, yeah? 861 00:34:16,054 --> 00:34:18,317 BAILEY: No. In mid-rear? 862 00:34:18,360 --> 00:34:20,014 Yep. 863 00:34:20,058 --> 00:34:21,972 If the roles were reversed, I would probably want to cook 864 00:34:22,016 --> 00:34:24,584 all my proteins, but whatever chef needs me to do, I'll do it. 865 00:34:24,627 --> 00:34:25,715 I don't want to overcook that side, 866 00:34:25,759 --> 00:34:27,065 so yeah, I think you're good. 867 00:34:28,109 --> 00:34:29,458 SHUAI: That's not even grits anymore. 868 00:34:29,502 --> 00:34:31,156 That's just cheese. 869 00:34:31,199 --> 00:34:32,722 That's what I'm all about. 870 00:34:35,160 --> 00:34:37,205 SHUAI: Just a big spoonful right in the middle. 871 00:34:37,249 --> 00:34:38,511 PAULA: Gotcha. 872 00:34:38,554 --> 00:34:39,860 SHUAI: I'm so glad Paola's here. 873 00:34:39,903 --> 00:34:41,862 Thank you so much. You'll make me cry. 874 00:34:41,905 --> 00:34:44,082 Three minutes remaining, guys, three minutes. 875 00:34:44,125 --> 00:34:45,909 Looks like a fish on plate. 876 00:34:45,953 --> 00:34:47,302 Scallions on top. 877 00:34:47,346 --> 00:34:48,564 Are there any of these fish pieces 878 00:34:48,608 --> 00:34:50,175 that you are worried about cook-wise? 879 00:34:50,218 --> 00:34:51,654 LANA: I attempt a few of them. 880 00:34:51,698 --> 00:34:53,700 BAILEY: I don't like how that one looks... 881 00:34:53,743 --> 00:34:56,268 The fish I'm noticing that it is over. 882 00:34:56,311 --> 00:34:58,139 - You want me to do more? - No, no, no. 883 00:34:58,183 --> 00:34:59,445 - Go, go, go. - Going. 884 00:34:59,488 --> 00:35:03,057 But we don't have the time to refire it. 885 00:35:03,101 --> 00:35:05,668 Can you swap this plate with this plate? 886 00:35:07,888 --> 00:35:10,282 [beeping] 887 00:35:17,463 --> 00:35:18,855 That's beautiful. 888 00:35:18,899 --> 00:35:21,858 This is a blackened-style orata 889 00:35:21,902 --> 00:35:26,559 with a Calabrian chili crunch and a little whipped tahini. 890 00:35:26,602 --> 00:35:29,997 This dish is kind of inspired by chef Sarah Monteverde. 891 00:35:30,040 --> 00:35:33,174 She grew up fishing redfish with her grandfather, 892 00:35:33,218 --> 00:35:37,265 so we always have some variation of redfish on the menu there. 893 00:35:37,961 --> 00:35:41,748 This is a tangcu ossobuco with long beans, radicchio, 894 00:35:41,791 --> 00:35:43,967 little burgundy truffles, and a sweet-and-sour sauce. 895 00:35:44,011 --> 00:35:46,579 This was inspired by my grandmother. 896 00:35:46,622 --> 00:35:48,972 Growing up, she used to make me this sweet-and-sour rib. 897 00:35:49,016 --> 00:35:52,062 This one is very close to me, very West Indian, 898 00:35:52,106 --> 00:35:55,588 but in the structure of a Milanese. 899 00:35:55,631 --> 00:35:58,417 In the middle, it is oxtail braised whole, 900 00:35:58,460 --> 00:36:01,420 and on the bottom are Carolina gold rice grits 901 00:36:01,463 --> 00:36:02,986 with a curry butter. 902 00:36:03,030 --> 00:36:05,075 And on top is a little bone marrow gremolata. 903 00:36:05,119 --> 00:36:08,122 Tristen, how did you keep the individual grains 904 00:36:08,166 --> 00:36:09,602 of the rice grits separate? 905 00:36:09,645 --> 00:36:12,213 Cooked it more like pasta, and then mounted it with 906 00:36:12,257 --> 00:36:14,607 the rest of the curry butter. 907 00:36:14,650 --> 00:36:17,740 Your final course on Top Chef is about to be plated, 908 00:36:17,784 --> 00:36:20,482 so get back there, and we'll see you in a little bit. 909 00:36:20,526 --> 00:36:22,310 BAILEY: Okay. 910 00:36:23,659 --> 00:36:25,574 TRISTEN: Last one, last one, last one. 911 00:36:25,618 --> 00:36:26,923 SHUAI: Last one, baby, come on. 912 00:36:26,967 --> 00:36:28,534 BAILEY: I don't want it to be over. 913 00:36:28,577 --> 00:36:32,320 Bailey's was balanced, had some bright flavors. 914 00:36:32,364 --> 00:36:34,192 My fish was a little bit overcooked, 915 00:36:34,235 --> 00:36:36,803 but I did appreciate the creaminess of the tahini. 916 00:36:36,846 --> 00:36:38,979 It didn't have the brightness that I wanted it to. 917 00:36:39,022 --> 00:36:43,810 It just didn't feel like the sunny, happy food 918 00:36:43,853 --> 00:36:45,507 that I know Bailey's used to making. 919 00:36:45,551 --> 00:36:47,335 27 minutes, okay. 920 00:36:47,379 --> 00:36:48,989 I can do this. We can do this. 921 00:36:49,032 --> 00:36:51,774 Historically, we've been underserved oxtail, 922 00:36:51,818 --> 00:36:54,473 and Tristen took the time to pull it, 923 00:36:54,516 --> 00:36:57,040 create that beautiful, huge, maybe too big 924 00:36:57,084 --> 00:36:59,826 portion of oxtail, and then cover it with that gremolata. 925 00:36:59,869 --> 00:37:02,176 He did not forget the bone marrow. 926 00:37:02,220 --> 00:37:03,960 That's very, very smart. 927 00:37:04,004 --> 00:37:05,397 No words. 928 00:37:05,440 --> 00:37:06,833 It's perfect. 929 00:37:06,876 --> 00:37:09,183 - Last course, guys. - Last course, chef. 930 00:37:09,227 --> 00:37:11,490 Shuai's dish, it was rustic. 931 00:37:11,533 --> 00:37:13,013 You've got that creamy, the grits, 932 00:37:13,056 --> 00:37:16,016 sweet and sour, truffle, radicchio. 933 00:37:16,059 --> 00:37:18,192 There's lots of different things happening. 934 00:37:18,236 --> 00:37:21,978 The amount of dairy in the grits took over, 935 00:37:22,022 --> 00:37:25,547 and I wanted the richness from the actual ossobuco. 936 00:37:25,591 --> 00:37:27,854 Allora. 937 00:37:27,897 --> 00:37:29,508 Let's take a moment to appreciate this, 938 00:37:29,551 --> 00:37:33,207 and I'll spend the next 10 minutes brûléeing these. 939 00:37:33,251 --> 00:37:35,340 We've got this. 940 00:37:35,383 --> 00:37:37,080 Looks good. 941 00:37:38,865 --> 00:37:41,215 I'm serving ambrosia salad 942 00:37:41,259 --> 00:37:42,869 to some of the best chefs in the world. 943 00:37:42,912 --> 00:37:46,307 I can't think of a better way to end my meal. 944 00:37:46,351 --> 00:37:47,830 TRISTEN: Three minutes! 945 00:37:47,874 --> 00:37:49,049 We're going to torch that. 946 00:37:49,092 --> 00:37:52,182 BAILEY: Parapa-pa-pa! Love it! 947 00:37:54,794 --> 00:37:56,099 ZUBAIR: Do you wanna do one more? 948 00:37:59,451 --> 00:38:01,496 - [beeping] - LANA: Good job, guys. 949 00:38:01,540 --> 00:38:03,411 Nice job. You did it. 950 00:38:03,455 --> 00:38:04,760 SHUAI: It's been an honor. 951 00:38:16,119 --> 00:38:19,427 Zucca is one of my favorite pastas, and we are in Milan. 952 00:38:19,471 --> 00:38:23,170 So I decided to try to make zucca into a true dessert. 953 00:38:23,213 --> 00:38:26,347 Roasted squash filling, pizzelle cookies, 954 00:38:26,391 --> 00:38:30,960 mascarpone cream, and an espresso stracciatella gelato. 955 00:38:31,004 --> 00:38:33,180 - Shuai. - One of the most unique things 956 00:38:33,223 --> 00:38:35,965 I had moving down south was an ambrosia salad. 957 00:38:36,009 --> 00:38:38,403 So I just wanted to make something that tasted like that 958 00:38:38,446 --> 00:38:40,709 using seasonal pears, goji berries, 959 00:38:40,753 --> 00:38:43,625 a little bit of Italian meringue on top, pistachios for texture, 960 00:38:43,669 --> 00:38:45,410 and then just a little bit of toasted coconut, 961 00:38:45,453 --> 00:38:47,803 which is very traditional for ambrosia salad. 962 00:38:48,543 --> 00:38:51,938 This is similar to a carrot cake, but also to a pone. 963 00:38:51,981 --> 00:38:54,462 A pone is basically a root vegetable 964 00:38:54,506 --> 00:38:56,203 dessert that we eat in Trinidad. 965 00:38:56,246 --> 00:38:58,771 I've paired that with different roots that I've found here. 966 00:38:58,814 --> 00:39:00,294 Sunchoke, some sweet potato, 967 00:39:00,338 --> 00:39:02,209 spiced with a little bit of garam masala. 968 00:39:02,252 --> 00:39:05,125 On the bottom is a charred plantain cream, 969 00:39:05,168 --> 00:39:07,301 and the cassareep sorbet. 970 00:39:07,345 --> 00:39:09,042 This one's a really big honor to my parents. 971 00:39:09,085 --> 00:39:11,218 - Thank you. - Thank you, guys. 972 00:39:11,261 --> 00:39:14,264 Well, I hope you all feel very, very proud of it. 973 00:39:14,308 --> 00:39:16,354 I want you to embrace it all, feel it all, 974 00:39:16,397 --> 00:39:18,791 and celebrate all of your accomplishments. 975 00:39:18,834 --> 00:39:21,446 Don't start crying, we're going to cry. 976 00:39:21,489 --> 00:39:23,056 Congratulations. Enjoy. 977 00:39:23,099 --> 00:39:25,058 - Thank you, guys. - Thank you. 978 00:39:30,237 --> 00:39:32,195 Woo! 979 00:39:32,239 --> 00:39:35,721 Yeah! 980 00:39:36,809 --> 00:39:38,201 Wow, what an end. 981 00:39:38,245 --> 00:39:40,595 I think Bailey really brought it home, 982 00:39:40,639 --> 00:39:42,641 and I kind of really can see Bailey's style 983 00:39:42,684 --> 00:39:44,120 quite clearly now. 984 00:39:44,164 --> 00:39:46,514 I like the idea of using the zucca. 985 00:39:46,558 --> 00:39:50,431 The layering with the pizzelle is really beautiful. 986 00:39:51,780 --> 00:39:53,869 Congratulations. So proud of you. 987 00:39:53,913 --> 00:39:56,132 Shuai's dish, every bite is different 988 00:39:56,176 --> 00:39:58,526 every time you dig in there, and I think that's one of the most 989 00:39:58,570 --> 00:39:59,962 successful parts of this dish. 990 00:40:00,006 --> 00:40:01,877 I was really impressed at how light it was, 991 00:40:01,921 --> 00:40:03,444 bursting with the flavor of pear. 992 00:40:03,488 --> 00:40:06,055 This is like a really cool dessert. 993 00:40:06,099 --> 00:40:07,579 - Thank you so much. - No, thank you! 994 00:40:07,622 --> 00:40:08,754 You're awesome. 995 00:40:08,797 --> 00:40:10,364 Tristen, 996 00:40:10,408 --> 00:40:12,061 chapeau. 997 00:40:13,367 --> 00:40:15,238 I think it's interesting, but to me, this is where 998 00:40:15,282 --> 00:40:17,327 the whole thing got off the tracks here. 999 00:40:17,371 --> 00:40:19,112 I don't want effervescent ice cream. 1000 00:40:19,155 --> 00:40:20,722 I think it's too spicy. 1001 00:40:20,766 --> 00:40:22,594 It's interesting, but is it delicious? 1002 00:40:22,637 --> 00:40:26,424 I don't know if I have a strong opinion on like or dislike. 1003 00:40:26,467 --> 00:40:28,077 Appreciate it 100%. 1004 00:40:28,121 --> 00:40:29,427 - Thank you for the help. - Of course. 1005 00:40:29,470 --> 00:40:30,732 Couldn't have done it without you. 1006 00:40:30,776 --> 00:40:32,038 Thank you for having me. 1007 00:40:32,081 --> 00:40:33,474 Couldn't have done it without you. 1008 00:40:33,518 --> 00:40:35,258 You know, we're seeing the future of food. 1009 00:40:35,302 --> 00:40:36,651 These are young chefs that are doing great things, 1010 00:40:36,695 --> 00:40:38,697 and we know that our industry is going to just 1011 00:40:38,740 --> 00:40:41,700 keep on growing because of chefs like we have right here. 1012 00:40:41,743 --> 00:40:43,092 Carlo, thank you very much. 1013 00:40:43,136 --> 00:40:45,486 It's a pleasure. It's very, very difficult 1014 00:40:45,530 --> 00:40:49,011 to judge three chef, is amazing. 1015 00:40:49,055 --> 00:40:50,839 Thank you for being here 1016 00:40:50,883 --> 00:40:53,233 and experiencing three incredible chefs. 1017 00:40:53,276 --> 00:40:55,496 Shall we go to Judges table to discuss? 1018 00:40:55,540 --> 00:40:57,324 Absolutely. 1019 00:41:09,684 --> 00:41:12,687 Well, chefs, it's all come down to this. 1020 00:41:13,471 --> 00:41:15,864 TOM: Today's meal was just exceptional. 1021 00:41:15,908 --> 00:41:17,387 They say I don't have much of a poker face. 1022 00:41:17,431 --> 00:41:18,780 If I'm not happy, I'm not happy, 1023 00:41:18,824 --> 00:41:20,434 but I was happy, so thank you. 1024 00:41:20,478 --> 00:41:21,653 BAILEY: Aww. 1025 00:41:21,696 --> 00:41:23,568 Bailey, can you explain the first course? 1026 00:41:23,611 --> 00:41:27,397 There's been so much of this journey that has been working on 1027 00:41:27,441 --> 00:41:30,618 my confidence outside of who I am at Monteverde, 1028 00:41:30,662 --> 00:41:33,969 and so I thought it would be kind of fun to do 1029 00:41:34,013 --> 00:41:36,319 octo and mozz together. 1030 00:41:36,363 --> 00:41:38,104 Who are we to judge them if they're happy together, 1031 00:41:38,147 --> 00:41:39,497 living their lives? 1032 00:41:39,540 --> 00:41:41,499 I think that dish showed extreme confidence. 1033 00:41:41,542 --> 00:41:43,196 The idea of putting those two things together, 1034 00:41:43,239 --> 00:41:44,980 it absolutely worked because you made it work. 1035 00:41:45,024 --> 00:41:47,374 - Thanks. - From the octopus, 1036 00:41:47,417 --> 00:41:49,332 there's lots of little elements of, like, pickled things. 1037 00:41:49,376 --> 00:41:51,726 It's just like, I kept popping in my mouth. 1038 00:41:51,770 --> 00:41:53,336 Super dish. 1039 00:41:53,380 --> 00:41:54,990 No Italians were harmed in the making of that dish. 1040 00:41:56,818 --> 00:41:58,211 KRISTEN: Shuai. 1041 00:41:58,254 --> 00:41:59,995 I wanted to start off with a little snack 1042 00:42:00,039 --> 00:42:02,171 'cause I knew the rest of the meal could be a little heavier, 1043 00:42:02,215 --> 00:42:05,261 and panipuri is this explosion of, like, 1044 00:42:05,305 --> 00:42:06,741 textures and flavors. 1045 00:42:06,785 --> 00:42:09,352 The explosion of flavor is exactly what it was. 1046 00:42:09,396 --> 00:42:11,659 I thought it was just perfectly balanced. 1047 00:42:11,703 --> 00:42:14,575 The technical ability to pull something like that off. 1048 00:42:14,619 --> 00:42:16,359 I'm pretty sure everyone said it was, like, 1049 00:42:16,403 --> 00:42:18,013 one of the best bites of the night. 1050 00:42:18,057 --> 00:42:20,146 - Really, really good. - Thank you. 1051 00:42:20,189 --> 00:42:21,626 KRISTEN: Your first course, Tristen. 1052 00:42:21,669 --> 00:42:23,715 It was subtle. It was beautiful to look at. 1053 00:42:23,758 --> 00:42:27,588 Everything was wonderfully tasting and seasoned. 1054 00:42:27,632 --> 00:42:29,938 TOM: The only question is with the cooking of the fish. 1055 00:42:29,982 --> 00:42:33,115 It looked really undercooked, but it didn't eat undercooked. 1056 00:42:33,159 --> 00:42:36,989 I like monkfish almost, like, scallop-y. 1057 00:42:37,032 --> 00:42:38,860 - I loved it. - Thank you. 1058 00:42:38,904 --> 00:42:41,471 KRISTEN: Bailey, talk to us about your anolini pasta. 1059 00:42:41,515 --> 00:42:45,127 Being in Calgary, I did something that felt 1060 00:42:45,171 --> 00:42:47,565 really different, and it worked out really well. 1061 00:42:47,608 --> 00:42:50,655 And so I wanted to then transport us 1062 00:42:50,698 --> 00:42:52,395 to the Alps of Italy. 1063 00:42:52,439 --> 00:42:54,528 I could eat that dish every day. 1064 00:42:54,572 --> 00:42:56,138 I loved it. 1065 00:42:56,182 --> 00:42:59,315 The anolini were beautifully made, the broth was delicious, 1066 00:42:59,359 --> 00:43:01,448 and I really loved the pecans. 1067 00:43:01,491 --> 00:43:04,843 Everything about it was really comfortable. 1068 00:43:04,886 --> 00:43:06,366 Thank you so much. 1069 00:43:06,409 --> 00:43:09,630 Shuai, talk us through your raviolo soup dumpling. 1070 00:43:09,674 --> 00:43:11,501 I did struggle with the steamer a little bit, 1071 00:43:11,545 --> 00:43:13,373 so I just decided to poach it. 1072 00:43:13,416 --> 00:43:15,636 It's not the exact texture that I wanted. 1073 00:43:15,680 --> 00:43:17,203 The dish is there. 1074 00:43:17,246 --> 00:43:19,292 There is just that one piece with 1075 00:43:19,335 --> 00:43:21,729 the chicken soup that you can figure out. 1076 00:43:21,773 --> 00:43:23,905 Like, whip it in, but also then take a cut out 1077 00:43:23,949 --> 00:43:25,428 of the gelatin and put it on top. 1078 00:43:25,472 --> 00:43:27,605 Oh, where were you while I was making that? 1079 00:43:28,431 --> 00:43:29,998 KRISTEN: Tristen, your chicken dish. 1080 00:43:30,042 --> 00:43:31,347 I thought the reworking of 1081 00:43:31,391 --> 00:43:32,653 chicken marengo was just brilliant. 1082 00:43:32,697 --> 00:43:34,307 A lot of people sometimes talk a good game 1083 00:43:34,350 --> 00:43:36,439 and they can't execute. You just nailed it. 1084 00:43:36,483 --> 00:43:38,093 - Absolutely nailed it. - Thank you. 1085 00:43:38,137 --> 00:43:41,314 The shrimp toast. There was a snap, there was a crunch. 1086 00:43:41,357 --> 00:43:43,098 - Yeah. - This was, like, 1087 00:43:43,142 --> 00:43:45,579 a banger of a dish. 1088 00:43:46,798 --> 00:43:48,930 KRISTEN: All right, Bailey. How did you cook the fish? 1089 00:43:48,974 --> 00:43:52,499 I seared it topside and then finished it on the skin side. 1090 00:43:52,542 --> 00:43:56,111 You know, it was blackened, sort of charred, robust flavor there. 1091 00:43:56,155 --> 00:43:58,853 About 80% of mine was overcooked. 1092 00:43:59,506 --> 00:44:04,250 The first two courses were so unmistakably Bailey. 1093 00:44:04,293 --> 00:44:05,947 And then you told the story about Sarah. 1094 00:44:05,991 --> 00:44:09,211 It felt like it was a dish for her as opposed to a dish 1095 00:44:09,255 --> 00:44:11,300 that showed us more of you. 1096 00:44:13,085 --> 00:44:15,435 Shuai, what inspired you to make ossobuco? 1097 00:44:15,478 --> 00:44:17,959 I really wanted to do ossobuco by reminding me of my grandma. 1098 00:44:18,438 --> 00:44:20,092 And grits was one of those things 1099 00:44:20,135 --> 00:44:22,442 I kind of fell in love with when I first moved down south. 1100 00:44:22,485 --> 00:44:24,313 There was a lot going on in the dish. 1101 00:44:24,357 --> 00:44:26,054 I loved the flavor of the grits. 1102 00:44:26,098 --> 00:44:27,708 I loved the flavor of the ossobuco. 1103 00:44:27,752 --> 00:44:30,145 Marrying all the things together then with the truffles 1104 00:44:30,189 --> 00:44:32,582 and the salad and the garnish. That's where things started 1105 00:44:32,626 --> 00:44:35,194 to get a little bit confusing for me. 1106 00:44:35,237 --> 00:44:37,326 Tristen, tell me about your oxtail Milanese. 1107 00:44:37,370 --> 00:44:39,024 I called it oxtail Milanese, 1108 00:44:39,067 --> 00:44:42,592 but I just wanted to really make it a Caribbean kind of flavor. 1109 00:44:42,636 --> 00:44:48,381 The curry grits really did pay respect to Milan. 1110 00:44:48,860 --> 00:44:53,212 But when you took a spoonful, you were absolutely in Trinidad. 1111 00:44:54,039 --> 00:44:55,431 Fabulous dish. 1112 00:44:55,475 --> 00:44:58,739 KRISTEN: We've made it to dessert. Bailey. 1113 00:44:58,783 --> 00:45:00,915 I love frittelle di zucca. 1114 00:45:00,959 --> 00:45:04,353 And so I thought about how could I take something 1115 00:45:04,397 --> 00:45:07,661 from a pasta and then make it into a dessert. 1116 00:45:07,705 --> 00:45:08,967 That's our Bailey. 1117 00:45:09,010 --> 00:45:11,317 That was the Bailey that I lost for a second, 1118 00:45:11,360 --> 00:45:12,884 and then I got her right back. 1119 00:45:13,319 --> 00:45:15,147 The gelato was just fantastic. 1120 00:45:15,190 --> 00:45:17,453 - This felt like you. - Thank you. 1121 00:45:17,497 --> 00:45:19,107 KRISTEN: Shuai, ambrosia. 1122 00:45:19,151 --> 00:45:21,022 Yeah, it was my first time having ambrosia. 1123 00:45:21,066 --> 00:45:24,112 And I think maybe now I might be spoiled to have yours 1124 00:45:24,156 --> 00:45:25,766 to start with because it was delicious. 1125 00:45:25,810 --> 00:45:28,595 I think it was the dish of the night for me that gave me 1126 00:45:28,638 --> 00:45:31,598 the giddy, smile, childlike playfulness. 1127 00:45:31,641 --> 00:45:34,470 And that was a really great way for you to end your menu. 1128 00:45:34,514 --> 00:45:36,298 Appreciate it. Thank you so much. 1129 00:45:36,342 --> 00:45:39,040 Tristen, this was so complex for a dessert. 1130 00:45:39,084 --> 00:45:40,781 A lot of the ingredients are simple roots, 1131 00:45:40,825 --> 00:45:43,262 but they're put together in a way where it just-- 1132 00:45:43,305 --> 00:45:44,611 it just has your head spinning. 1133 00:45:44,654 --> 00:45:46,918 To some people, maybe a little too much. 1134 00:45:46,961 --> 00:45:48,223 I happen to really enjoy it. 1135 00:45:48,267 --> 00:45:49,790 I've never had anything like that. 1136 00:45:49,834 --> 00:45:52,575 The sunchoke and the sweet potato, pineapple. 1137 00:45:52,619 --> 00:45:55,535 I really loved having something that was so original. 1138 00:45:55,578 --> 00:45:57,406 - Thank you. - Chef Carlo took 1139 00:45:57,450 --> 00:46:00,496 his imaginary hat off to this one. 1140 00:46:00,540 --> 00:46:02,281 Amazing, thank you. 1141 00:46:03,195 --> 00:46:05,327 Overall, it was just a really outstanding showing 1142 00:46:05,371 --> 00:46:06,720 from the three of you. 1143 00:46:07,155 --> 00:46:10,942 We have a lot to discuss, but thank you very much for today. 1144 00:46:10,985 --> 00:46:12,378 Thank you. 1145 00:46:12,421 --> 00:46:13,901 KRISTEN: We'll call you back in a little bit. 1146 00:46:13,945 --> 00:46:15,816 GAIL: Thank you, chefs. 1147 00:46:27,001 --> 00:46:30,831 Well, the finale of season 22, I'd say that the chefs certainly 1148 00:46:30,875 --> 00:46:33,007 delivered on a lot of promises to us, 1149 00:46:33,051 --> 00:46:34,487 but also to themselves. 1150 00:46:34,530 --> 00:46:36,489 This is everything you can ask for in a finale. 1151 00:46:36,532 --> 00:46:38,665 BAILEY: I better get some fresh air. 1152 00:46:40,536 --> 00:46:42,408 This is better. 1153 00:46:43,017 --> 00:46:44,149 SHUAI: We all crushed. 1154 00:46:44,192 --> 00:46:45,759 We all crushed. 1155 00:46:46,542 --> 00:46:48,762 We always tend to go course by course, 1156 00:46:48,806 --> 00:46:50,982 but looking at their meals, they're so different. 1157 00:46:51,025 --> 00:46:53,158 And they're trying to accomplish different things 1158 00:46:53,201 --> 00:46:54,855 because there are so few mistakes. 1159 00:46:54,899 --> 00:46:56,422 You almost want to avoid going head to head 1160 00:46:56,465 --> 00:46:57,989 and talk through the menus. 1161 00:46:58,032 --> 00:46:59,686 TRISTEN: Here's this thing. I find myself to be quite 1162 00:46:59,729 --> 00:47:01,557 knowledgeable about food. I'm a dweeb. 1163 00:47:01,601 --> 00:47:03,472 I look up stuff. I've been to Italy. 1164 00:47:03,516 --> 00:47:04,865 I've worked in Italian restaurants. 1165 00:47:04,909 --> 00:47:07,433 But, like, sometimes Bailey just starts talking 1166 00:47:07,476 --> 00:47:09,652 and I'm like, I don't think I know 1167 00:47:09,696 --> 00:47:11,872 what she's talking about, actually. 1168 00:47:11,916 --> 00:47:13,700 There's a lot of things you say that I don't know 1169 00:47:13,743 --> 00:47:15,354 what you're talking about. 1170 00:47:15,397 --> 00:47:17,704 You know, I'm going to go stage at Monteverde. 1171 00:47:17,747 --> 00:47:21,534 Bailey, it was a very complete menu from start to finish. 1172 00:47:21,577 --> 00:47:24,363 On paper, a lot of the things she tries 1173 00:47:24,406 --> 00:47:26,539 shouldn't work, but they do. 1174 00:47:26,582 --> 00:47:28,106 Bailey's octopus course. 1175 00:47:28,149 --> 00:47:31,544 The mozzarella with the octopus and tomato dashi. 1176 00:47:31,587 --> 00:47:33,720 Layers and depth and layers and depth 1177 00:47:33,763 --> 00:47:35,896 in this one little humble bowl of food. 1178 00:47:35,940 --> 00:47:37,898 Yeah. The fish is the problem I had. 1179 00:47:37,942 --> 00:47:40,553 It felt such a departure from the other two dishes. 1180 00:47:40,596 --> 00:47:41,989 It just felt out of place. 1181 00:47:42,033 --> 00:47:43,904 Look, I mean, I really liked the chili flavor. 1182 00:47:43,948 --> 00:47:45,384 I like the flavor that she created. 1183 00:47:45,427 --> 00:47:47,865 But overall, the dish didn't work. 1184 00:47:47,908 --> 00:47:50,128 One thing I love about Top Chef is, like, 1185 00:47:50,171 --> 00:47:53,522 sometimes you don't know what you don't know until... 1186 00:47:53,566 --> 00:47:55,394 You have to know it. 1187 00:47:55,437 --> 00:47:56,438 You know? 1188 00:47:57,135 --> 00:47:58,788 But then she brings it back home with dessert. 1189 00:47:58,832 --> 00:48:00,616 It was Bailey through and through. 1190 00:48:00,660 --> 00:48:02,488 It was well made. I loved the layers. 1191 00:48:02,531 --> 00:48:04,055 It was clever. 1192 00:48:04,098 --> 00:48:06,100 It was like pumpkin spice tiramisu in a good way. 1193 00:48:06,144 --> 00:48:09,277 It felt like I was walking into, like, hipster Nona Central. 1194 00:48:09,321 --> 00:48:10,757 You know what I mean? 1195 00:48:10,800 --> 00:48:13,281 She knew who she was and she went with it. 1196 00:48:14,804 --> 00:48:16,458 Tristen, I hope you open a restaurant soon 1197 00:48:16,502 --> 00:48:17,807 because I want to eat your food. 1198 00:48:17,851 --> 00:48:19,940 I want to experience it in my mouth. 1199 00:48:19,984 --> 00:48:22,247 Tristen came in with such a mission. 1200 00:48:22,290 --> 00:48:28,514 Every single ingredient on every plate had a story to tell. 1201 00:48:28,557 --> 00:48:31,125 And I think it really made it stand out. 1202 00:48:31,169 --> 00:48:33,562 You can never forget about his perfectly cooked chicken breast. 1203 00:48:33,606 --> 00:48:35,782 And then the shrimp toast. Genius. 1204 00:48:35,825 --> 00:48:38,785 GAIL: So interesting, innovative, flavorful. 1205 00:48:38,828 --> 00:48:40,613 As much as I loved his chicken dish, 1206 00:48:40,656 --> 00:48:42,876 the oxtail was just so well done. 1207 00:48:42,920 --> 00:48:45,835 Being able to see individual pieces of rice, 1208 00:48:45,879 --> 00:48:48,273 the care that goes into that was just extraordinary. 1209 00:48:48,316 --> 00:48:49,970 It was beautiful. It was rich. 1210 00:48:50,014 --> 00:48:51,798 I love the curry and a little bit of saffron. 1211 00:48:51,841 --> 00:48:54,670 He just seems to bring together all these flavors 1212 00:48:54,714 --> 00:48:56,324 and create this harmony. 1213 00:48:57,238 --> 00:49:00,720 We all deserve to always think about the positive things 1214 00:49:00,763 --> 00:49:03,679 they say about our food because anything else they say 1215 00:49:03,723 --> 00:49:04,985 is literal nitpicking. 1216 00:49:05,420 --> 00:49:08,293 I mean, in Tristen's dessert, I'm straight down the line of 1217 00:49:08,336 --> 00:49:09,642 just complete appreciation. 1218 00:49:09,685 --> 00:49:11,296 I don't know if I like it still. 1219 00:49:11,339 --> 00:49:12,862 I like it because it's different 1220 00:49:12,906 --> 00:49:15,213 and it was a bit more savory rather than sweet. 1221 00:49:15,256 --> 00:49:17,519 When you eat food at that level, 1222 00:49:17,563 --> 00:49:19,173 part of the fun is trying to figure it out. 1223 00:49:19,869 --> 00:49:21,697 Fine dining, that's what it should do. 1224 00:49:21,741 --> 00:49:23,090 It should challenge you. 1225 00:49:24,178 --> 00:49:28,487 Every time Shuai makes a broth, it's going to be a banger. 1226 00:49:28,530 --> 00:49:32,012 Like, I never thought of aromats being jujubes, 1227 00:49:32,056 --> 00:49:36,582 break every French rule, which obviously I'm all about. 1228 00:49:36,625 --> 00:49:37,713 Hell yeah. 1229 00:49:37,757 --> 00:49:39,150 Didn't anyone feel like Shuai's 1230 00:49:39,193 --> 00:49:40,716 was maybe a collection of dishes 1231 00:49:40,760 --> 00:49:43,154 as opposed to a through line of a menu? 1232 00:49:43,197 --> 00:49:44,807 Again, everything was delicious. That's just it. 1233 00:49:44,851 --> 00:49:46,592 - Yes. - Although the progression 1234 00:49:46,635 --> 00:49:48,333 maybe was a little clunky. 1235 00:49:48,376 --> 00:49:51,336 He had two dishes that were the highlight for a lot of people. 1236 00:49:51,379 --> 00:49:53,120 The panipuri killed it. 1237 00:49:53,164 --> 00:49:55,731 Just opened the palate. Bam. It was delicious. 1238 00:49:55,775 --> 00:49:57,603 That bite was so sophisticated. 1239 00:49:57,646 --> 00:49:59,692 There was such a balance there because he put 1240 00:49:59,735 --> 00:50:02,695 so many different flavors, but it all worked. 1241 00:50:02,738 --> 00:50:04,218 I wish he stayed on that track. 1242 00:50:04,262 --> 00:50:07,352 Shuai's ravioli was like a great love letter 1243 00:50:07,395 --> 00:50:08,875 in the wrong envelope. 1244 00:50:08,918 --> 00:50:10,572 What was your favorite comment? 1245 00:50:10,616 --> 00:50:13,227 Oh, the ambrosia salad, how fun it is. 1246 00:50:13,271 --> 00:50:17,057 And that's just kind of what my food is. 1247 00:50:17,101 --> 00:50:20,017 You know, Shuai gave this crazy ambrosia thing 1248 00:50:20,060 --> 00:50:21,627 at the end that was really flavorful and fun. 1249 00:50:21,670 --> 00:50:23,716 Lots going on and really playful. 1250 00:50:23,759 --> 00:50:25,196 They like the poached fruit. 1251 00:50:25,239 --> 00:50:28,068 I just feel so many feelings at once that I'm like... 1252 00:50:28,112 --> 00:50:29,374 [gasping] 1253 00:50:29,417 --> 00:50:31,202 ...you know, it's like happy tears. 1254 00:50:31,637 --> 00:50:33,508 Yeah, happy tears are good. 1255 00:50:33,552 --> 00:50:34,857 I love y'all. 1256 00:50:34,901 --> 00:50:36,555 I love y'all too, baby. 1257 00:50:36,598 --> 00:50:39,732 I think they all accomplished what they set out to do tonight, 1258 00:50:39,775 --> 00:50:41,473 and that's really exciting. 1259 00:50:41,516 --> 00:50:43,562 There's so much to like about all these dishes, but overall, 1260 00:50:43,605 --> 00:50:44,998 somewhat delivered 1261 00:50:45,042 --> 00:50:47,305 very distinct flavors, a distinct point of view 1262 00:50:47,348 --> 00:50:49,742 that I can't get out of my head. 1263 00:50:51,483 --> 00:50:56,096 A tough decision, but we know who our next Top Chef is. 1264 00:50:56,140 --> 00:50:57,184 Yes. 1265 00:50:57,228 --> 00:50:58,838 Great, let's get the chefs out here. 1266 00:51:22,166 --> 00:51:24,124 This entire season, we got to see 1267 00:51:24,168 --> 00:51:27,562 the three of you just really blossom into finding yourself, 1268 00:51:27,606 --> 00:51:30,565 finding your mission, and just cooking with a lot of joy. 1269 00:51:31,088 --> 00:51:34,265 While each of you deserve this title of Top Chef, 1270 00:51:34,308 --> 00:51:36,789 there will only be one, but you all should be really, 1271 00:51:36,832 --> 00:51:38,834 really proud of what you accomplished here. 1272 00:51:40,401 --> 00:51:43,709 The next Top Chef is... 1273 00:51:55,024 --> 00:51:56,330 Tristen. 1274 00:51:56,374 --> 00:51:58,245 ZUBAIR: Let's go, baby! 1275 00:51:58,289 --> 00:52:02,162 Let's go, let's go! 1276 00:52:02,206 --> 00:52:04,251 Let's go! 1277 00:52:07,211 --> 00:52:08,908 So proud of you, 1278 00:52:08,951 --> 00:52:11,824 and you earned it, and you deserve every second of it. 1279 00:52:11,867 --> 00:52:14,653 What's up, Ma? I just won Top Chef. 1280 00:52:14,696 --> 00:52:17,873 [Tristen mom] You [bleep]! [screaming] 1281 00:52:18,918 --> 00:52:21,181 I'm so, so, so, so happy. 1282 00:52:21,225 --> 00:52:23,662 So that means now you're hired as momager. 1283 00:52:23,705 --> 00:52:25,490 [Tristen mom] Oh, my God, Tristen. 1284 00:52:25,533 --> 00:52:27,535 Yay,Top Chef! 1285 00:52:32,540 --> 00:52:34,716 - Yeah! - Thank you. 1286 00:52:34,760 --> 00:52:37,545 - You really knocked it. - Thank you. 1287 00:52:38,546 --> 00:52:42,898 Bailey, you are so tremendous. You know that. 1288 00:52:42,942 --> 00:52:45,727 - You made us so happy. - Thank you. 1289 00:52:46,424 --> 00:52:48,513 Congrats, man. You [bleep] deserve it. 1290 00:52:48,556 --> 00:52:50,558 You [bleep] deserve it, dude. 1291 00:52:50,602 --> 00:52:52,212 Every single moment of this. 1292 00:52:53,735 --> 00:52:55,041 Don't be down on yourself. 1293 00:52:55,084 --> 00:52:57,348 You're a Top Chef, man. 1294 00:52:57,391 --> 00:52:58,784 You're a Top Chef. 1295 00:52:59,437 --> 00:53:00,655 I love you, boo-boo. 1296 00:53:00,699 --> 00:53:02,918 I love you too, boo-boo. So proud of you. 1297 00:53:05,051 --> 00:53:07,096 I got through here through a lot of support, 1298 00:53:07,140 --> 00:53:08,881 and I'm so appreciative to everybody here, 1299 00:53:08,924 --> 00:53:12,798 and it means so much that the cuisine gets recognized 1300 00:53:12,841 --> 00:53:15,017 and the people get recognized. 1301 00:53:15,975 --> 00:53:17,542 I don't know. I didn't do it for me. 1302 00:53:17,585 --> 00:53:19,021 I did it for so many people. 1303 00:53:19,065 --> 00:53:21,285 First person to pull off Afro-Caribbean cuisine 1304 00:53:21,328 --> 00:53:22,938 in Top Chefand win. 1305 00:53:22,982 --> 00:53:26,551 I thank every single chef that did it and paved that way. 1306 00:53:26,594 --> 00:53:31,730 Man, if I can't say that I miss my dad so much. 1307 00:53:32,383 --> 00:53:36,125 I almost quit because I was hurt, 1308 00:53:36,909 --> 00:53:40,086 and somebody believed in me enough 1309 00:53:40,129 --> 00:53:45,439 on their deathbed for me to stay... 1310 00:53:46,135 --> 00:53:50,139 and I'm so happy I made it worth it. 1311 00:53:50,966 --> 00:53:52,620 I really appreciate it, and thank you all. 1312 00:53:53,186 --> 00:53:55,101 - BAILEY: We love you! - KRISTEN: Well done, everyone. 1313 00:53:55,144 --> 00:53:57,277 KRISTEN: Cheers to season 22, y'all. 1314 00:53:57,321 --> 00:53:59,975 ALL: Cheers to 22! Whoo!