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[chimes]

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00:00:04,938 --> 00:00:06,740
Previously on "Top Chef"...

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Ashville is in the heart

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of the Appalachian Mountains.

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It's a region with its own
unique and important culinary

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traditions that define
the community.

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We're not in Brooklyn anymore.

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It's hard to imagine that less
than a year ago

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they went through such
a tragic hurricane.

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00:00:22,489 --> 00:00:23,690
For your elimination challenge,

11
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we want you to create a dish

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00:00:24,958 --> 00:00:26,910
featuring Appalachian
ingredients.

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Oh, boy!

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They saw Brazilian food,

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then they came running.

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I thought the Chow Chow
was wonderful.

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It's delicious.

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Kind of my take of
a Filipino egg roll.

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To cook Filipino food

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is the most vulnerable thing
for me to do.

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- The buckwheat crisp is great.
- I love the buckwheat crisp.

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Hello, hello.

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I made a mountain trout
and crab cake.

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The trout cake is all acid.

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Rhoda!

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Is there any way you can drain
your pickles more?

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- Yeah.
- Yeah.

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It's just not a good chicken
liver mousse.

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- No. Exactly--
- It's wet.

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Our favorite dish
is Chef Rhoda.

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[applause]
Good job, Rhoda.

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Sieger, please pack
your knives and go.

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What was the challenge?
Appalachian ingredients, right?

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- Yeah.
- Cool, just making sure.

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- It's fine.
- Just give it up, bro.

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[tense music]

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Four chefs remain

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to compete in the ultimate
culinary showdown.

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Whoo!

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At stake for the winner,

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the grand prize of a quarter
of a million dollars

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provided by Graza olive oil.

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A feature in Food & Wine
magazine,

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plus an appearance

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at the Food & Wine Classic
in Aspen.

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Their own exclusive dinner

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at the historic James Beard
House in New York

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and the title of Top Chef.

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[theme music]

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[upbeat music]

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Good morning.

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- How's everybody feeling?
- I'm alright.

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Where's the rest of us?

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[laughter]
Back home.

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Dang, this is one more cook
before finale.

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I was on the top
for two in a row,

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then I'm on the bottom
for two in a row.

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At the end of the day,
it doesn't matter.

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My goal is just to win Top Chef.
I want that title.

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00:02:03,657 --> 00:02:05,350
It feels calm.

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[tense music]

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Did you hire a private chef
for us?

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- I did.
- He looks expensive.

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[laughing]
I'm worth it, though.

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Remember when we all first
came in here

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and it was like a party
in this room?

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- Oh my gosh.
- And there's like a group here,

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a group here.

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Earlier in the competition,
there's always this feeling of,

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if I lose and I get to go see
my family, at least,

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you know, I gave it a shot.

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- We've gone too far for that.
- Are we gonna bring it in?

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There's almost this
overwhelming sense

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that I have to make it
to the finale.

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Top four!

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This is actually the most
pressure I've ever felt.

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Oof.

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Seatbelts, everybody.

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What are you making?

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It's kind of like
if you take Billi Bi

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and wander over to Spain.

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We're going, like,
classic Tom.

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Final days in Charlotte, guys.

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Final days on Top Chef.
[laughter]

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We're going out with a bang
on quick fires, Tom.

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This is the last one
of the season.

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I think it's a perfect one
to end on.

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It is.

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You can't let Rhoda
or Laurence win.

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Wow, wait, you said Rhoda.

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I didn't know that you had
so much money, bro.

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No, I don't know what
you're talking about.

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[tense music]

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- Alright.
- Dig in.

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Happily. Makes me wanna
cook something.

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- I know.
- Mmm.

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Mmm!

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Tom, this is delicious.

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I think that once you get
a couple of these ingredients,

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these are all
very classic pairings.

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Yes, together.
Okay.

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Cloche it.

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Oh, no.
Oh, no.

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[laughter]

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- Oh, oh.
- They're already here.

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Tom's in an apron.

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- Morning!
- Morning!

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Good morning!

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Well, the four of you
have officially made it

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to the semifinals.

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- Congratulations.
- Thank you.

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That means this is the last
quick fire.

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Oof.

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[nervous laughter]

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Could be your most
challenging to date.

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Oh, no.

117
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Underneath this cloche
is a dish

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that will really
challenge you.

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[dramatic beat]

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Empty?

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We are going to play...

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Tom's 20 questions.
[ding]

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[groaning]
[exclaiming]

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Oh!

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Earlier, I made this dish

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that both Kristen and Gail
got a chance to taste.

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I wouldn't say we tasted it.

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I think we gobbled it up
completely.

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I want you to make
that same dish,

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but first, you're going
to have to get inside my head.

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[groaning]
Okay.

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Great.

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I've known you over 20 years,

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Tom and I can't get inside
your head still.

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Usually, I have no idea
what's happening, that's why.

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[laughing]

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So, here's how it works.

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Collectively, you have
20 questions you can ask me

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to figure out what my dish is.

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You'll each get five questions.

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You can ask anything you want,

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but I'll only give
a yes or no answer.

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- Oh, God.
- Oh, God.

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We're going to judge your dishes

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based on how well you
can recreate Tom's dish,

146
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both in presentation and flavor.

147
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Presentation too?

148
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But there's one more thing.

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You only have 30 minutes
to both figure out the dish

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and cook it.

151
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- Got it.
- Oh, man.

152
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Tom can cook a lot of things,
I'm sure.

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It could be anything.

154
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There's no signifiers
of cuisine.

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I think it's just
a hard challenge

156
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'cause there's so many unknowns.

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Each of you can ask one question
before the clock starts.

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Alright.

159
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Laurence,
let's start with you.

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Was there a main protein
element to the dish?

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Yes.

162
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Is it a side dish?

163
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Jonathan.

164
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'Cause it's on a small plate.
It looks like a side plate.

165
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No.

166
00:05:39,739 --> 00:05:42,475
Side dish? Why would you ask
that question?

167
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Rhoda was not happy
with your question, Jonathan.

168
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Why would it be a side dish?

169
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What the helly?
[laughter]

170
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- Was it fish?
- Yes.

171
00:05:52,452 --> 00:05:54,387
- There you go.
- Alright.

172
00:05:54,487 --> 00:05:57,457
Does it lean more towards
a classic preparation?

173
00:05:57,591 --> 00:05:59,985
Um, yes.

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When time starts,
you each can ask

175
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four more questions
whenever you want.

176
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It's really important
to listen to the answers

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- that other chefs are asking.
- Okay.

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Because the person
that gets closest to Tom's dish

179
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is going to walk away with...

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$20,000 in Quickfire Quickcash.

181
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[exclaiming]
[laughter]

182
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Nice.

183
00:06:21,848 --> 00:06:23,817
That's a nice chunk of change.

184
00:06:23,917 --> 00:06:26,937
Twenty grand?
Oh, my gosh, I need this.

185
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I'm going to be
in double digits.

186
00:06:28,538 --> 00:06:29,890
I just want this one
in the bag.

187
00:06:29,990 --> 00:06:31,324
You have 30 minutes
on the clock.

188
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And your time starts now.

189
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[tense music]

190
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The only thing we know
is that it's fish

191
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and it had a classic
preparation.

192
00:06:39,199 --> 00:06:41,167
But that could mean anything.

193
00:06:41,201 --> 00:06:44,337
I want to inspect the plate
before I even grab anything.

194
00:06:44,471 --> 00:06:46,631
There's some sort of
pepper or...

195
00:06:46,731 --> 00:06:48,241
I see chives.

196
00:06:48,341 --> 00:06:50,343
- Smells like a shellfish.
- It's giving shrimp vibes.

197
00:06:50,477 --> 00:06:54,681
I can smell fresh mussels.
I see leeks on the plate.

198
00:06:54,714 --> 00:06:56,850
I see chervil and I see chives.

199
00:06:56,950 --> 00:06:59,135
Definitely fish.

200
00:06:59,235 --> 00:07:00,854
- Monkfish.
- Bluefin.

201
00:07:00,887 --> 00:07:02,314
Clams or something.

202
00:07:02,414 --> 00:07:04,357
My strategy is really
to get food going.

203
00:07:04,524 --> 00:07:06,026
I'm grabbing every fish
I can find.

204
00:07:06,192 --> 00:07:08,028
I think we could all
smell shellfish.

205
00:07:08,161 --> 00:07:10,030
Mussels and poached fish.

206
00:07:10,196 --> 00:07:11,481
I got a question.

207
00:07:11,581 --> 00:07:14,367
Did the fish have a white wine
based sauce?

208
00:07:14,501 --> 00:07:16,803
- Yes.
- Yes!

209
00:07:16,903 --> 00:07:17,871
Was the fish seared?

210
00:07:17,971 --> 00:07:19,831
- No.
- It's grilled?

211
00:07:19,931 --> 00:07:21,875
Johnny, can I have a little bit
of that white wine?

212
00:07:22,008 --> 00:07:23,326
Yeah.

213
00:07:23,426 --> 00:07:24,936
I think it's going to be
like a beurre blanc

214
00:07:25,070 --> 00:07:25,937
or something like that,

215
00:07:26,071 --> 00:07:27,280
so I'm going vinegar
and a white wine.

216
00:07:27,380 --> 00:07:28,331
We're going to reduce that.

217
00:07:28,431 --> 00:07:29,549
We're gonna finish
it with butter.

218
00:07:29,649 --> 00:07:32,777
I'm thinking a poached cod
with a meunièr.

219
00:07:32,911 --> 00:07:34,888
It smelled like there was shrimp
in there, but I'm not sure.

220
00:07:34,988 --> 00:07:37,457
I want to hold off
on asking that question.

221
00:07:37,557 --> 00:07:40,226
- Does the dish have tomato?
- No.

222
00:07:40,260 --> 00:07:42,395
So, you've asked seven
total questions.

223
00:07:42,495 --> 00:07:43,730
Thirteen left.

224
00:07:43,830 --> 00:07:44,998
Spinach.
I think it had spinach.

225
00:07:45,098 --> 00:07:46,499
[object clattering]

226
00:07:46,599 --> 00:07:49,686
- Does the dish have spinach?
- No.

227
00:07:49,786 --> 00:07:51,905
[buzzer]

228
00:07:52,038 --> 00:07:53,573
Did the fish have shellfish
in it?

229
00:07:53,673 --> 00:07:55,075
Yes.
[ding]

230
00:07:55,208 --> 00:07:56,768
Is it finished in butter?

231
00:07:58,345 --> 00:08:00,580
Yes.

232
00:08:01,181 --> 00:08:04,084
There was like a little stem.
What was that stem?

233
00:08:04,250 --> 00:08:05,977
I think it's a chili pepper.

234
00:08:06,111 --> 00:08:08,813
Was there pepper in the dish?
Like fresh pepper?

235
00:08:08,947 --> 00:08:10,482
- Yes.
- Fresh pepper.

236
00:08:10,615 --> 00:08:13,259
Was the fish poached?

237
00:08:13,293 --> 00:08:15,562
- Yes.
- Poached.

238
00:08:15,662 --> 00:08:18,431
I'm feeling really good.
I know there is shellfish,

239
00:08:18,598 --> 00:08:21,601
white wine, butter
and the fish was poached.

240
00:08:21,735 --> 00:08:25,271
And I'm pretty sure that
the stem left on that plate

241
00:08:25,372 --> 00:08:27,440
was an ají dulce.
I think I got this one.

242
00:08:27,607 --> 00:08:29,726
43 minutes, y'all.

243
00:08:29,826 --> 00:08:32,003
- Was the fish a monkfish?
- No.

244
00:08:32,137 --> 00:08:33,905
Must be cod.

245
00:08:34,005 --> 00:08:35,682
Is the fish cod?

246
00:08:37,751 --> 00:08:40,178
- Yes.
- Let's go, let's go, baby!

247
00:08:40,311 --> 00:08:41,513
Ah, [bleep]

248
00:08:41,646 --> 00:08:43,515
Now we know.

249
00:08:43,648 --> 00:08:47,694
Jonathan, I forgive you for
asking that dumb side question.

250
00:08:47,794 --> 00:08:50,188
Is there Tuscan kale
in this dish?

251
00:08:50,321 --> 00:08:51,589
- No.
- Jonathan.

252
00:08:51,689 --> 00:08:53,191
- Damn.
- Never mind.

253
00:08:53,324 --> 00:08:54,801
Where's he seeing kale?

254
00:08:54,934 --> 00:08:56,403
Where's he seeing spinach?

255
00:08:56,503 --> 00:08:59,305
- Is the fish poached in liquid?
- Yes.

256
00:08:59,439 --> 00:09:02,142
Were the vegetables also
poached in the same liquid?

257
00:09:02,242 --> 00:09:03,868
No.

258
00:09:04,002 --> 00:09:06,204
Sherry, that was your final
question.

259
00:09:06,337 --> 00:09:08,148
I'll take everybody
else's questions.

260
00:09:08,181 --> 00:09:09,482
There's three questions left.

261
00:09:09,616 --> 00:09:12,385
I'm gonna open up
some shellfish,

262
00:09:12,485 --> 00:09:15,288
make a sauce and
I'm gonna poach my fish in it.

263
00:09:15,388 --> 00:09:16,656
Sherry's got mussels.

264
00:09:16,790 --> 00:09:18,591
18 minutes and 56 seconds!

265
00:09:18,691 --> 00:09:21,327
I'm gonna poach my cod
in fish stock

266
00:09:21,428 --> 00:09:23,997
and then finish it
with butter.

267
00:09:24,130 --> 00:09:26,266
Are there shishitos
in the dish?

268
00:09:26,366 --> 00:09:28,334
- No.
- [bleep]

269
00:09:28,368 --> 00:09:30,270
Are there shrimp in the dish?

270
00:09:30,370 --> 00:09:32,063
- No.
- [bleep]

271
00:09:32,197 --> 00:09:34,007
That was your last question,
Jonathan.

272
00:09:34,107 --> 00:09:36,576
I can't tell if my questions
helped or made it worse.

273
00:09:36,676 --> 00:09:39,345
All questions give you
more info, yes or no?

274
00:09:39,446 --> 00:09:41,347
- Uh...
- Yes.

275
00:09:41,481 --> 00:09:43,516
Rhoda, you have one
question left.

276
00:09:43,616 --> 00:09:45,243
One question.

277
00:09:45,376 --> 00:09:47,020
I want to be smart
about my questions.

278
00:09:47,120 --> 00:09:50,190
There's a lot at stake, 20K.
That's a lot of money.

279
00:09:50,323 --> 00:09:53,151
Chef, is there lemon
to finish in the dish?

280
00:09:53,251 --> 00:09:54,861
No.

281
00:09:54,894 --> 00:09:56,796
Okay, that's your 20 questions.

282
00:09:56,896 --> 00:09:59,199
Does the dish have leeks?
[laughter]

283
00:09:59,232 --> 00:10:00,366
Nice try.

284
00:10:00,400 --> 00:10:03,203
- 14 minutes, y'all.
- 14.

285
00:10:03,236 --> 00:10:04,596
I'm just shooting
in the dark here.

286
00:10:04,729 --> 00:10:06,998
Mussels are cooked,
they look good, smell good.

287
00:10:07,098 --> 00:10:10,710
This is going to be
some clams in a butter sauce.

288
00:10:10,877 --> 00:10:12,846
I feel like I'm the underdog

289
00:10:12,946 --> 00:10:14,214
in understanding
classic cuisine.

290
00:10:14,347 --> 00:10:17,275
I'm going to let this fish stock
cook out my clams a bit.

291
00:10:17,408 --> 00:10:19,152
I see a lot of chefs
going for mussels.

292
00:10:19,252 --> 00:10:22,680
What I'm going to do is hope
that maybe it's not mussels

293
00:10:22,780 --> 00:10:25,283
and I will get an advantage
if I get clams right.

294
00:10:25,416 --> 00:10:27,460
Ten minutes!

295
00:10:29,596 --> 00:10:31,498
There's got to be
a green vegetable in there,

296
00:10:31,598 --> 00:10:33,233
so I'm going to do
a little spinach.

297
00:10:33,333 --> 00:10:34,459
Feeling good.

298
00:10:34,592 --> 00:10:35,735
She asked is there spinach
in the dish?

299
00:10:35,835 --> 00:10:37,804
We said no.
She put spinach in the dish.

300
00:10:39,097 --> 00:10:40,406
I'm just super focused.

301
00:10:40,540 --> 00:10:43,510
This is my last chance to make
some money,

302
00:10:43,610 --> 00:10:45,345
so eye on the prize.

303
00:10:45,445 --> 00:10:46,846
Oh, white asparagus!

304
00:10:46,946 --> 00:10:48,414
Jonathan's grabbing asparagus.

305
00:10:48,515 --> 00:10:49,916
White asparagus.

306
00:10:50,083 --> 00:10:51,809
Is there white asparagus
in the dish?

307
00:10:51,943 --> 00:10:52,919
Probably no.

308
00:10:53,052 --> 00:10:54,687
Am I doing white asparagus?
Yes.

309
00:10:54,787 --> 00:10:55,813
I'm choosing the white asparagus

310
00:10:55,947 --> 00:10:58,216
because it's a great base
for this dish.

311
00:10:58,316 --> 00:11:00,393
It works with mussels,
it works with cod.

312
00:11:00,493 --> 00:11:02,395
I'm just going to make a dish
that's going to taste good.

313
00:11:02,495 --> 00:11:04,464
Hey, Tom. I know
we're bald headed, man,

314
00:11:04,564 --> 00:11:06,065
but it is really hard
to get in your head.

315
00:11:06,166 --> 00:11:07,383
I have no idea
what I'm doing right now.

316
00:11:07,483 --> 00:11:09,102
I'm not bald,
I cut it this way.

317
00:11:09,135 --> 00:11:10,937
[laughing]

318
00:11:11,037 --> 00:11:13,506
- Five minutes!
- Five!

319
00:11:13,606 --> 00:11:16,109
I'm just finishing up
my mussels right now.

320
00:11:16,209 --> 00:11:17,510
Cod is poached.

321
00:11:17,610 --> 00:11:19,746
I feel good about
what I'm making,

322
00:11:19,846 --> 00:11:23,483
but the red tinge on the bottom
of that empty bowl

323
00:11:23,583 --> 00:11:26,853
is bothering me,
so I grab smoked paprika.

324
00:11:26,953 --> 00:11:29,389
- I'm getting too old for this.
- It's not natural, man.

325
00:11:29,489 --> 00:11:32,058
One minute, chefs, one minute.

326
00:11:32,158 --> 00:11:35,261
Rhoda, do you have anything
on your plate yet?

327
00:11:35,361 --> 00:11:36,596
Go, Rhoda. Go, Rhoda.

328
00:11:36,696 --> 00:11:38,264
You guys worried about me?
That's cute.

329
00:11:38,364 --> 00:11:39,566
Get plated.

330
00:11:39,666 --> 00:11:40,858
You got to take this, Sherry.

331
00:11:40,992 --> 00:11:41,968
You gotta take it, okay?
Okay.

332
00:11:42,001 --> 00:11:44,137
- It's either you or me.
- Sounds good.

333
00:11:44,270 --> 00:11:46,139
What's this alliance about,
huh?

334
00:11:46,306 --> 00:11:51,711
Five, four, three, two, one.

335
00:11:51,811 --> 00:11:53,429
Time's up.
Utensils down.

336
00:11:53,529 --> 00:11:54,314
Hope it's cooked through.

337
00:11:54,347 --> 00:11:55,348
[groaning]

338
00:11:55,415 --> 00:11:57,050
Good job, buddy.

339
00:12:02,747 --> 00:12:04,524
It's time to reveal Tom's dish.

340
00:12:04,657 --> 00:12:06,626
- Oh, boy.
- There it is.

341
00:12:06,726 --> 00:12:09,529
Started out as a Billi Bi
with potato and leek.

342
00:12:09,696 --> 00:12:10,830
I'm kicking myself.

343
00:12:10,930 --> 00:12:13,466
Why did I not ask if
there was starch in the dish?

344
00:12:13,566 --> 00:12:15,468
But then I wanted to make it
more of a main dish,

345
00:12:15,535 --> 00:12:16,536
so it got some cod.

346
00:12:16,669 --> 00:12:17,870
But then the Billi Bi
went to Spain,

347
00:12:17,971 --> 00:12:19,806
- got a little saffron.
- Saffron.

348
00:12:19,872 --> 00:12:21,140
- Saffron.
- Okay.

349
00:12:21,241 --> 00:12:24,043
Chorizo in it, the mussels
steamed in white wine.

350
00:12:24,210 --> 00:12:25,545
That's the base for the sauce.

351
00:12:25,578 --> 00:12:27,046
Finish it with a little bit
of butter, some chive,

352
00:12:27,180 --> 00:12:28,381
and a little bit of chervil.

353
00:12:28,514 --> 00:12:30,817
And then those beautiful
ají dulces over there.

354
00:12:30,917 --> 00:12:32,352
That's what that
little stem was.

355
00:12:32,485 --> 00:12:34,187
And that was just kind
of lightly roasted.

356
00:12:34,287 --> 00:12:36,055
That's the dish.

357
00:12:36,189 --> 00:12:38,157
- Wow.
- That's exactly what I made.

358
00:12:38,224 --> 00:12:39,392
[laughter]

359
00:12:39,425 --> 00:12:40,493
Alright, Sherry,
let's start with you.

360
00:12:40,593 --> 00:12:42,362
- Thank you.
- Oh.

361
00:12:42,462 --> 00:12:45,198
- Alright.
- I made poached cod

362
00:12:45,331 --> 00:12:48,234
in a shellfish broth
with sautéed spinach,

363
00:12:48,334 --> 00:12:50,737
ají dulce peppers
and lemon zest.

364
00:12:50,837 --> 00:12:53,573
There was a question,
is there spinach in the dish?

365
00:12:53,706 --> 00:12:54,741
There was also a lemon
in the dish.

366
00:12:54,907 --> 00:12:55,908
- No way.
- Yeah.

367
00:12:56,042 --> 00:12:58,544
- The answer was no.
- I missed it.

368
00:12:58,611 --> 00:13:00,697
- You gotta be listening.
- I was too in my head.

369
00:13:00,763 --> 00:13:02,273
Other than that,
you came really close. Yeah.

370
00:13:02,407 --> 00:13:04,217
- I love these peppers.
- Nice.

371
00:13:04,317 --> 00:13:05,918
- Thanks, Sherry.
- Thank you.

372
00:13:06,019 --> 00:13:06,919
Rhoda.

373
00:13:07,053 --> 00:13:09,922
I made poached cod

374
00:13:10,056 --> 00:13:12,258
with steamed mussels
in white wine.

375
00:13:12,392 --> 00:13:15,928
I was trying to figure out
the tinge of red,

376
00:13:15,962 --> 00:13:17,764
so I grabbed paprika.

377
00:13:17,864 --> 00:13:19,465
Good.

378
00:13:20,616 --> 00:13:22,460
Why'd you think asparagus?

379
00:13:22,627 --> 00:13:25,438
I was thinking so many things.
[laughter]

380
00:13:25,571 --> 00:13:27,373
My dish evolved
throughout the cook.

381
00:13:27,440 --> 00:13:29,075
I made poached cod.

382
00:13:29,142 --> 00:13:32,970
I smelled mussels,
so I did a meunière-style sauce

383
00:13:33,071 --> 00:13:34,947
with butter, leeks,
and some pepper.

384
00:13:35,048 --> 00:13:36,282
Cream, chervil and chives.

385
00:13:36,416 --> 00:13:38,251
- Hmm. Spicy.
- Did you put lemon in here too?

386
00:13:38,351 --> 00:13:39,585
- I did. Mmhm.
- Yeah.

387
00:13:39,652 --> 00:13:40,953
Great. Okay, Laurence.

388
00:13:41,120 --> 00:13:44,624
I made a butter-poached cod
in a butter sauce

389
00:13:44,724 --> 00:13:47,960
with some clams, Fresno chilies,
parsley, and scallions.

390
00:13:48,094 --> 00:13:48,961
Were there no mussels left?

391
00:13:49,128 --> 00:13:51,297
No, I grabbed the clams first.

392
00:13:51,397 --> 00:13:53,249
Alright, thanks, Laurence.

393
00:13:54,834 --> 00:13:56,661
- That was fun.
- That was fun.

394
00:13:56,828 --> 00:13:59,272
Overall, actually,
you came pretty close.

395
00:13:59,372 --> 00:14:01,274
You got a good amount
of the ingredients in there.

396
00:14:01,374 --> 00:14:02,742
And all the dishes
tasted good.

397
00:14:02,842 --> 00:14:05,244
But there were, of course,
a couple that did fall

398
00:14:05,311 --> 00:14:08,247
just a little bit short.
[tense music]

399
00:14:08,348 --> 00:14:10,249
Laurence, it was close,

400
00:14:10,350 --> 00:14:11,818
but you had clams instead
of mussels.

401
00:14:11,951 --> 00:14:13,152
Didn't have a lot of
the aromatics.

402
00:14:13,286 --> 00:14:14,620
I think it just got missed.

403
00:14:14,721 --> 00:14:16,656
Gail, who else?

404
00:14:16,823 --> 00:14:18,157
Jonathan.

405
00:14:18,291 --> 00:14:22,095
There were just a few key
components that were missing

406
00:14:22,161 --> 00:14:25,965
and the overall flavors of
the dish were just not captured.

407
00:14:26,065 --> 00:14:27,300
- Sure.
- So, of course,

408
00:14:27,433 --> 00:14:29,335
that means either
Sherry or Rhoda

409
00:14:29,469 --> 00:14:31,337
is going to win the $20,000.

410
00:14:31,504 --> 00:14:33,272
Sherry, you got a lot
of ingredients.

411
00:14:33,339 --> 00:14:35,174
You added lemon,
and you added spinach,

412
00:14:35,308 --> 00:14:36,642
and we said no to.

413
00:14:36,743 --> 00:14:38,444
But other than that,
I thought it was really close

414
00:14:38,544 --> 00:14:39,779
and I thought it
was really delicious.

415
00:14:39,879 --> 00:14:42,181
And everything was cooked
beautifully in yours.

416
00:14:42,315 --> 00:14:43,950
Rhoda, also, a really
excellent job.

417
00:14:44,050 --> 00:14:45,318
You added the paprika,

418
00:14:45,451 --> 00:14:47,653
which wasn't an actual
ingredient in the dish,

419
00:14:47,720 --> 00:14:49,522
but because chorizo
has so much of it,

420
00:14:49,622 --> 00:14:52,759
it did give the dish
a lot more aromatics.

421
00:14:52,859 --> 00:14:54,694
Tom, whose dish
came closest to yours?

422
00:14:54,827 --> 00:14:56,329
Factoring in taste,
presentation,

423
00:14:56,462 --> 00:15:00,566
amount of ingredients,
how well it was cooked.

424
00:15:01,217 --> 00:15:03,836
- Rhoda.
- Rhoda!

425
00:15:03,936 --> 00:15:06,672
- Congratulations, Rhoda.
- Three in a row, Rhoda.

426
00:15:06,773 --> 00:15:09,208
I feel like I have
a momentum right now.

427
00:15:09,242 --> 00:15:10,877
It feels invigorating.

428
00:15:10,977 --> 00:15:13,379
Congratulations, Rhoda.
You just won $20,000

429
00:15:13,479 --> 00:15:15,782
thanks to the active cash credit
card from Wells Fargo.

430
00:15:15,882 --> 00:15:18,217
- So that's $40,000?
- Yeah.

431
00:15:18,317 --> 00:15:19,519
I'm going to run with it,

432
00:15:19,652 --> 00:15:21,187
and I'm just going
to keep going.

433
00:15:21,287 --> 00:15:22,488
That's awesome.

434
00:15:22,555 --> 00:15:24,357
We had a little bit
of fun in this Quickfire.

435
00:15:24,457 --> 00:15:26,192
You guys got to ask
a lot of questions,

436
00:15:26,292 --> 00:15:27,527
but this is it.

437
00:15:27,627 --> 00:15:29,195
Because what you make
in this challenge

438
00:15:29,328 --> 00:15:31,998
is going to determine
if you make it to the finale.

439
00:15:32,064 --> 00:15:33,900
Oh, the goosebumps have started.

440
00:15:34,000 --> 00:15:35,893
Nice.

441
00:15:35,927 --> 00:15:37,603
[dramatic music]

442
00:15:40,064 --> 00:15:41,240
My turn for a question.

443
00:15:41,340 --> 00:15:46,012
What do pieces of wood,
a bisected wine bottle

444
00:15:46,112 --> 00:15:48,714
and a flower pot
have in common?

445
00:15:48,815 --> 00:15:51,517
You make the wine bottle
into a flower pot?

446
00:15:51,617 --> 00:15:55,188
No, all of them have been
used as plates

447
00:15:55,288 --> 00:15:57,857
in some of the best restaurants
around the world.

448
00:15:57,924 --> 00:15:59,192
Plating is truly an art form.

449
00:15:59,292 --> 00:16:00,993
Many renowned chefs
are starting to really push

450
00:16:01,093 --> 00:16:02,595
the boundaries of
how to plate food

451
00:16:02,695 --> 00:16:04,230
and how to present a dish.

452
00:16:04,297 --> 00:16:06,933
So for your final elimination
challenge before the finale,

453
00:16:07,066 --> 00:16:09,268
you all are going to have
to think outside of the box,

454
00:16:09,402 --> 00:16:11,137
or perhaps,
outside of the plate.

455
00:16:13,239 --> 00:16:16,242
- Oh, boy.
- No, no. Don't.

456
00:16:16,342 --> 00:16:17,577
Wow.

457
00:16:17,677 --> 00:16:19,111
You're gonna have to come up
with a dish

458
00:16:19,245 --> 00:16:20,379
that pushes your creativity.

459
00:16:20,480 --> 00:16:23,282
And is served on something
completely unexpected.

460
00:16:23,449 --> 00:16:25,318
[laughter]

461
00:16:27,153 --> 00:16:29,814
My restaurant, our plates
are on 1/8 sheet trays,

462
00:16:29,947 --> 00:16:31,724
so I don't have experience
doing this.

463
00:16:31,791 --> 00:16:33,793
How do you make
the vessel meaningful?

464
00:16:33,960 --> 00:16:37,597
Some of these things might
seem a little silly.

465
00:16:37,697 --> 00:16:40,466
But truthfully pushing
the boundaries of

466
00:16:40,500 --> 00:16:43,436
what plating means often pushes
you to do incredible things.

467
00:16:43,569 --> 00:16:46,305
Really tell a story
and make delicious food.

468
00:16:46,405 --> 00:16:48,641
Right. You've got to show us
why you deserve

469
00:16:48,774 --> 00:16:51,244
- to make it to the finale.
- This is crazy.

470
00:16:51,310 --> 00:16:53,980
You each will get to choose
a vessel from this display.

471
00:16:54,080 --> 00:16:55,114
And after you choose
your vessel,

472
00:16:55,248 --> 00:16:56,649
you're going to head
to Whole Foods Market

473
00:16:56,782 --> 00:16:59,619
where you're going to have
30 minutes and $200 to shop.

474
00:16:59,719 --> 00:17:01,454
And then after that,
you're going to head back here

475
00:17:01,520 --> 00:17:02,655
to the Top Chef kitchen

476
00:17:02,822 --> 00:17:04,924
where you are going
to have two hours to prep.

477
00:17:04,991 --> 00:17:07,159
Tomorrow, you're going to have
two hours to prep and cook

478
00:17:07,326 --> 00:17:08,995
before service begins
at Henrietta's.

479
00:17:09,128 --> 00:17:10,463
There, you're going to serve

480
00:17:10,563 --> 00:17:13,332
the three of us and your three
very special guests.

481
00:17:13,432 --> 00:17:16,102
Editor in chief of Food & Wine
magazine, Hunter Lewis.

482
00:17:16,202 --> 00:17:19,005
One star Michelin chef of Kato,
Jon Yao.

483
00:17:19,105 --> 00:17:21,807
And someone who really knows
how to have fun

484
00:17:21,908 --> 00:17:23,676
and get creative,
actress and comedian,

485
00:17:23,809 --> 00:17:25,678
- Liza Koshy.
- Oh, wow.

486
00:17:25,845 --> 00:17:27,346
And she loves food.

487
00:17:27,513 --> 00:17:29,181
So Rhoda, as the winner of
the last elimination challenge,

488
00:17:29,348 --> 00:17:30,983
you get to choose first.
Just a heads up,

489
00:17:31,050 --> 00:17:33,686
if you do choose this one here,
there's only three of those.

490
00:17:33,853 --> 00:17:34,854
So, if you don't choose that,

491
00:17:35,021 --> 00:17:36,639
it will have to be done
family style.

492
00:17:38,057 --> 00:17:40,192
Everything else that
wasn't chosen is going to be

493
00:17:40,359 --> 00:17:41,928
left on display so you can swap.

494
00:17:42,028 --> 00:17:44,030
[sighing]
This is so much pressure.

495
00:17:44,163 --> 00:17:45,164
I don't like this.

496
00:17:45,264 --> 00:17:47,667
I gravitate towards
this piece of wood.

497
00:17:47,733 --> 00:17:51,203
It looks more like
a blank canvas than anything.

498
00:17:51,337 --> 00:17:53,372
All right, so Sherry, Jonathan,
and Laurence,

499
00:17:53,539 --> 00:17:55,491
first come, first serve.
Come grab one.

500
00:17:58,244 --> 00:17:59,211
Sherry got the trapeze.

501
00:17:59,345 --> 00:18:00,880
You know I love home goods.

502
00:18:01,013 --> 00:18:02,148
The restaurant group
that I work for,

503
00:18:02,248 --> 00:18:04,550
we have a concept
where it's a culinary journey

504
00:18:04,717 --> 00:18:05,985
through the psychedelic mind.

505
00:18:06,085 --> 00:18:09,388
And we use different types
of vessels to highlight

506
00:18:09,522 --> 00:18:11,057
the food item
that you're eating.

507
00:18:11,190 --> 00:18:13,159
We do fun stuff in planters.

508
00:18:13,225 --> 00:18:15,861
I'm going to use
this market basket.

509
00:18:15,962 --> 00:18:19,732
My goal is to fill it with dirt
and plate food inside the dirt.

510
00:18:19,865 --> 00:18:21,701
That's cute.
Hold it like a purse.

511
00:18:21,801 --> 00:18:23,402
- There you go.
- Cute.

512
00:18:23,536 --> 00:18:25,237
I'm excited.
The wheels are turning.

513
00:18:25,404 --> 00:18:26,739
You can already start to see it.

514
00:18:26,906 --> 00:18:30,009
There's so many little slots
on this plate to be filled.

515
00:18:30,076 --> 00:18:33,212
So, I'm committing to many
different elements.

516
00:18:33,312 --> 00:18:36,849
This is the time, if ever,
to be ambitious.

517
00:18:36,916 --> 00:18:38,351
I don't know what
I'm going to make,

518
00:18:38,451 --> 00:18:39,752
but I think the idea of

519
00:18:39,885 --> 00:18:41,387
this family style
is kind of cool.

520
00:18:41,454 --> 00:18:42,446
All I'm thinking about

521
00:18:42,580 --> 00:18:43,756
is getting to
top three now.

522
00:18:43,889 --> 00:18:45,891
All right, good luck.
I'll see you tomorrow.

523
00:18:45,992 --> 00:18:47,918
[tense music]

524
00:18:55,484 --> 00:18:57,903
[upbeat music]

525
00:18:57,970 --> 00:19:00,564
What do you feel like
the most challenging part

526
00:19:00,631 --> 00:19:02,074
about this cook?

527
00:19:02,141 --> 00:19:04,910
To meaningfully integrate
the vessel.

528
00:19:04,977 --> 00:19:06,904
Yeah, you don't want it
to be gimmicky, you know.

529
00:19:06,971 --> 00:19:09,582
- Right.
- And on top of that,

530
00:19:09,648 --> 00:19:11,909
it's got to taste good.

531
00:19:11,976 --> 00:19:14,887
[tense music]

532
00:19:14,954 --> 00:19:16,489
[Laurence groaning]

533
00:19:16,622 --> 00:19:18,557
Something's talking to me here.

534
00:19:18,691 --> 00:19:20,893
Pumpkin? Fall?

535
00:19:20,960 --> 00:19:23,295
I'm thinking my dish is going
to be served in a pumpkin.

536
00:19:23,396 --> 00:19:25,331
I'm in my pumpkin feels
right now.

537
00:19:25,431 --> 00:19:26,799
I haven't got anything
on my list.

538
00:19:26,899 --> 00:19:29,769
A pumpkin soup brioche
inside the pumpkin.

539
00:19:29,902 --> 00:19:32,571
Pumpkins and flowers,
not even on my list.

540
00:19:32,638 --> 00:19:34,306
You're going to open it up,
expose the bread.

541
00:19:34,407 --> 00:19:36,600
That's something different
and that shows technique.

542
00:19:36,667 --> 00:19:38,844
This is the dish that could take
me into the finals.

543
00:19:38,978 --> 00:19:41,113
Obviously, there's always that
reserved feeling of, like,

544
00:19:41,180 --> 00:19:43,983
this might not be good enough.
I might not be good enough.

545
00:19:44,083 --> 00:19:46,652
Jonathan, you are enough.

546
00:19:46,752 --> 00:19:48,646
Thank you,
I appreciate that, man.

547
00:19:50,156 --> 00:19:52,091
Laurence, what are you doing?

548
00:19:52,158 --> 00:19:53,826
I'm doing steamed rice rolls.

549
00:19:53,959 --> 00:19:56,629
The decorative silver
centerpiece reminds me

550
00:19:56,696 --> 00:19:58,330
of family style eating.

551
00:19:58,431 --> 00:20:00,132
I'll take the short ribs.

552
00:20:00,199 --> 00:20:02,293
Can I take the big pieces
in the front

553
00:20:02,359 --> 00:20:03,969
and maybe like a nice fatty
one as well?

554
00:20:04,070 --> 00:20:06,305
And so I want to make
a dim sum platter

555
00:20:06,439 --> 00:20:09,041
with steamed rice rolls paired
with different sauces.

556
00:20:09,175 --> 00:20:10,876
The main things
I need is the protein,

557
00:20:10,976 --> 00:20:14,480
so I need the short ribs.
And then I need the lobster.

558
00:20:14,613 --> 00:20:15,981
This is definitely risky.

559
00:20:16,082 --> 00:20:18,017
I think committing to a lot
of different elements

560
00:20:18,117 --> 00:20:20,986
is going to make it a lot more
difficult to execute.

561
00:20:21,053 --> 00:20:22,813
- Eight minutes, y'all!
- Eight minutes.

562
00:20:22,880 --> 00:20:24,957
Prime dry aged?

563
00:20:25,057 --> 00:20:27,351
- Wonderful. Sold.
- Alright.

564
00:20:29,887 --> 00:20:34,333
Where can I find gochujang,
the Korean spicy paste?

565
00:20:34,433 --> 00:20:36,202
When I was a young cook
in New York City,

566
00:20:36,302 --> 00:20:38,404
every Sunday night
after service,

567
00:20:38,537 --> 00:20:40,906
we would go out and
we'd have Korean barbecue.

568
00:20:41,006 --> 00:20:43,000
And served all the banchan.

569
00:20:43,067 --> 00:20:45,511
I think because I'm using
that one plate,

570
00:20:45,644 --> 00:20:48,013
it's going to be the perfect
vessel for it.

571
00:20:48,114 --> 00:20:52,184
I always enjoyed that type of
eating because you can choose

572
00:20:52,251 --> 00:20:55,212
how you're going to garnish it
and the textures that you want.

573
00:20:57,890 --> 00:20:59,191
- Thank you.
- So adorable.

574
00:20:59,258 --> 00:21:00,693
That made my day.
Thank you.

575
00:21:00,793 --> 00:21:03,053
[tense music]

576
00:21:04,088 --> 00:21:05,689
[scanner beeps]

577
00:21:05,756 --> 00:21:08,359
Thank you, bye!

578
00:21:08,425 --> 00:21:11,871
[tense music]

579
00:21:11,937 --> 00:21:13,906
Go, go, go.

580
00:21:14,039 --> 00:21:16,208
- This kitchen is so empty.
I know.

581
00:21:16,342 --> 00:21:18,244
[sighs]

582
00:21:18,377 --> 00:21:21,013
Earlier, I chose the basket.

583
00:21:21,080 --> 00:21:22,548
There's really nowhere
to put a food

584
00:21:22,615 --> 00:21:24,016
without putting filler,

585
00:21:24,083 --> 00:21:26,919
so I am going
a different direction.

586
00:21:27,019 --> 00:21:28,921
Dude.

587
00:21:29,054 --> 00:21:31,223
- Yeah, look at that.
- I like it. I like it.

588
00:21:31,357 --> 00:21:34,059
The pedestal, I really like
that as a serving vessel

589
00:21:34,126 --> 00:21:35,628
to elevate the pumpkin.

590
00:21:35,761 --> 00:21:37,396
So I want to make
my brioche dough.

591
00:21:37,496 --> 00:21:38,931
Bread is risky

592
00:21:39,031 --> 00:21:40,599
because you're at the mercy
of the yeast.

593
00:21:40,699 --> 00:21:42,968
Proofing requires a controlled
environment.

594
00:21:43,068 --> 00:21:45,037
It requires time.

595
00:21:45,104 --> 00:21:47,740
There's two things that you
don't have a top shelf for.

596
00:21:47,806 --> 00:21:49,099
1:39, y'all.

597
00:21:50,634 --> 00:21:54,647
The beets are getting juiced
to make my beet soil.

598
00:21:54,780 --> 00:21:57,575
And that's the optical illusion
that I'm trying to create.

599
00:21:57,641 --> 00:22:01,720
What is fun about this challenge
is thinking of that perfect dish

600
00:22:01,787 --> 00:22:03,389
that would go with the vessel.

601
00:22:03,455 --> 00:22:04,957
But you don't want
your overall dish

602
00:22:05,057 --> 00:22:08,828
to have too much surface
area and not enough substance.

603
00:22:08,961 --> 00:22:11,564
It'll look like soil, hopefully.

604
00:22:11,664 --> 00:22:13,757
But this is for me.
It's not for the short rib.

605
00:22:13,824 --> 00:22:16,268
So I'm a little more loose
during the cook.

606
00:22:16,335 --> 00:22:18,437
- What flavor profile?
- Galbi.

607
00:22:18,504 --> 00:22:21,740
It's a braised Korean-style
short rib.

608
00:22:21,807 --> 00:22:24,844
I'm going to pressure cook
short ribs like you!

609
00:22:24,944 --> 00:22:27,446
I had no idea Laurence
was making short rib.

610
00:22:27,513 --> 00:22:29,615
Let's see who has
the best short rib.

611
00:22:29,682 --> 00:22:32,351
I have gochujang in here,
brown sugar.

612
00:22:32,484 --> 00:22:34,453
This is the base for my galbi.

613
00:22:34,520 --> 00:22:36,188
I am not making galbi.

614
00:22:36,288 --> 00:22:38,958
I'm making four
different rice rolls

615
00:22:39,024 --> 00:22:41,327
and each one is going to be
filled with different things.

616
00:22:41,460 --> 00:22:43,429
In Chinese it's cheung fun.

617
00:22:43,495 --> 00:22:45,831
The first one
is braised short rib.

618
00:22:45,965 --> 00:22:47,967
They're going to have
the umptious beef inside

619
00:22:48,033 --> 00:22:50,202
and then they're also going
to have the sauce all around it.

620
00:22:50,336 --> 00:22:52,271
There's going to be a lobster.

621
00:22:52,338 --> 00:22:54,173
I need to get prepping
on the lobsters.

622
00:22:54,273 --> 00:22:56,342
I'm going to make a paste out
of some of it.

623
00:22:56,475 --> 00:22:57,943
And then I'm going to leave
some of it whole

624
00:22:58,010 --> 00:22:59,378
so I can fold it in that paste.

625
00:22:59,478 --> 00:23:01,313
We're going to do one
that has Chinese sauces

626
00:23:01,380 --> 00:23:02,348
and shiitake mushrooms.

627
00:23:02,481 --> 00:23:04,316
I need to rehydrate
my mushrooms.

628
00:23:04,383 --> 00:23:07,186
I need to take the skin off
the Chinese sausage.

629
00:23:07,319 --> 00:23:08,654
I need to blitz all that up.

630
00:23:08,787 --> 00:23:10,189
There's going to be
a dessert one,

631
00:23:10,289 --> 00:23:12,358
which is going to be
a poached sweet potato.

632
00:23:12,491 --> 00:23:15,194
I've never made a dessert
rice roll before,

633
00:23:15,327 --> 00:23:17,229
but I want to highlight
the Carolinas.

634
00:23:17,363 --> 00:23:18,631
And I feel like a sweet potato

635
00:23:18,697 --> 00:23:20,199
is actually a perfect base
for this.

636
00:23:20,332 --> 00:23:21,667
We're going to poach
in some vanilla,

637
00:23:21,734 --> 00:23:23,669
some sorghum,
some star anise.

638
00:23:23,736 --> 00:23:25,371
Damn, bro, you're doing
a five-course meal in one.

639
00:23:25,471 --> 00:23:27,306
- Four.
- Damn!

640
00:23:27,406 --> 00:23:29,199
Yeah, I think it's gonna be
pretty cool. I'm pretty excited.

641
00:23:30,910 --> 00:23:33,412
- One hour, everybody!
- One!

642
00:23:34,546 --> 00:23:36,749
- Here they come!
- How's it going?

643
00:23:36,882 --> 00:23:39,184
- What's going on, chefs?
- Say hello to Liza.

644
00:23:39,318 --> 00:23:40,678
- Hi!
- Hi!

645
00:23:40,744 --> 00:23:42,721
- How y'all doing?
- Jonathan.

646
00:23:42,855 --> 00:23:44,390
- What's up, Chef?
- What dish are you doing

647
00:23:44,523 --> 00:23:45,724
that's going to get you
to the finale?

648
00:23:45,858 --> 00:23:48,227
These little baby pumpkins fit
like perfectly.

649
00:23:48,360 --> 00:23:50,029
- Perfectly in there.
- So I'm like alright,

650
00:23:50,129 --> 00:23:54,024
I'm going to do a pumpkin seed
brioche put into the pumpkin.

651
00:23:54,091 --> 00:23:55,367
That's the dish?

652
00:23:55,467 --> 00:23:56,869
This is what you're hanging
your hat on

653
00:23:57,002 --> 00:23:59,029
to get you to the finale?

654
00:23:59,096 --> 00:24:01,206
I landed on bread,
and I landed on butter.

655
00:24:01,340 --> 00:24:03,909
It's basically like orange zest,
pumpkin puree, whipped.

656
00:24:04,009 --> 00:24:05,110
Who told you I was coming?

657
00:24:05,210 --> 00:24:06,211
Who told you to cater
to the palate?

658
00:24:06,312 --> 00:24:07,613
- See, I knew it.
- You knew.

659
00:24:07,746 --> 00:24:10,115
- It's your thing?
- Of course it is my thing.

660
00:24:10,215 --> 00:24:11,550
- Yes.
- How would I know?

661
00:24:11,617 --> 00:24:13,185
This enthusiastic of a woman
loves a pumpkin spiced latte.

662
00:24:13,252 --> 00:24:15,020
Alright.
[laughter]

663
00:24:15,087 --> 00:24:17,256
Laurence,
what's your vessel again?

664
00:24:17,389 --> 00:24:19,892
- This fun little thing.
- Oh, that's vessels.

665
00:24:19,992 --> 00:24:21,860
- Yeah, many vessels.
- Sounds like a lot of work.

666
00:24:21,927 --> 00:24:23,762
But when does that ever
stop us, right?

667
00:24:23,862 --> 00:24:25,389
Exactly.
This is it for the finale.

668
00:24:25,456 --> 00:24:26,565
For the most part,
you've been doing well.

669
00:24:26,632 --> 00:24:28,133
I've been doing well.

670
00:24:28,267 --> 00:24:29,968
I'm sure there's probably
a few chefs here looking at you.

671
00:24:30,069 --> 00:24:31,804
- Who are you looking at?
- Rhoda.

672
00:24:31,904 --> 00:24:33,972
Coming back from Last Chance
Kitchen,

673
00:24:34,073 --> 00:24:35,774
winning the last three
Quickfires.

674
00:24:35,908 --> 00:24:38,477
Winning the last elimination.
She's on fire right now.

675
00:24:38,610 --> 00:24:39,745
It's a good time to catch fire.

676
00:24:39,812 --> 00:24:41,046
- Thank you all.
- You got this.

677
00:24:41,146 --> 00:24:42,381
Such a pleasure to meet you,
thank you.

678
00:24:42,448 --> 00:24:44,216
- Hi, how are you?
- This is Liza. Liza, Rhoda.

679
00:24:44,316 --> 00:24:45,909
- Nice to meet you. Welcome.
- Nice to meet you.

680
00:24:45,976 --> 00:24:47,319
Tell me why it smells
so good over here.

681
00:24:47,453 --> 00:24:48,620
Oh, well, you know.

682
00:24:48,754 --> 00:24:50,155
You chose the piece
of wood, right?

683
00:24:50,289 --> 00:24:53,726
Yes. I'm thinking of creating
a real tree bark in here.

684
00:24:53,792 --> 00:24:55,928
- Okay.
- So I'm going to grill ribeye.

685
00:24:55,995 --> 00:24:57,930
And I'll have some tiny
little vegetables sort of

686
00:24:58,030 --> 00:24:59,765
- like growing out of here.
- Oh, okay.

687
00:24:59,832 --> 00:25:00,933
Like a mini little garden
kind of thing.

688
00:25:01,066 --> 00:25:03,168
- Like a forest?
- Oh, I love that.

689
00:25:03,302 --> 00:25:04,903
- You got this.
- Thank you.

690
00:25:05,004 --> 00:25:06,238
Hey, Sherry.

691
00:25:06,372 --> 00:25:08,073
You have the trapeze thing over
here happening, huh?

692
00:25:08,140 --> 00:25:10,242
What is this?
A clothesline for ants?

693
00:25:10,309 --> 00:25:12,678
I wanted to take you to K Town.

694
00:25:12,778 --> 00:25:13,846
- K Town.
- Hmm.

695
00:25:13,979 --> 00:25:15,280
Yeah, so I'm going
to have short rib

696
00:25:15,381 --> 00:25:17,608
and then I want to do
a banchan on top.

697
00:25:17,674 --> 00:25:21,253
So then I can clip little things
here and then have them hanging.

698
00:25:21,320 --> 00:25:22,287
Have you ever worked

699
00:25:22,354 --> 00:25:23,447
with something of
this nature before?

700
00:25:23,514 --> 00:25:24,623
No, first time.

701
00:25:24,757 --> 00:25:26,125
Ah, I'll bring my soju,
you bring the food.

702
00:25:26,225 --> 00:25:27,960
[laughter]
I'll see you there.

703
00:25:28,060 --> 00:25:29,428
- That's a date.
- Yeah.

704
00:25:29,495 --> 00:25:31,321
- Good luck, Chef.
- It's so nice meeting you.

705
00:25:34,066 --> 00:25:37,169
- These are the rejects.
- Ah, the vessels.

706
00:25:37,302 --> 00:25:39,705
Look at that, we got a shoe.

707
00:25:39,805 --> 00:25:41,006
- Yeah.
- You know what a shoey is?

708
00:25:41,140 --> 00:25:42,307
I can only imagine a shoey.

709
00:25:42,408 --> 00:25:45,844
It's native to Australia.
You drink out of a shoe.

710
00:25:45,944 --> 00:25:47,379
Okay.

711
00:25:47,479 --> 00:25:49,506
- We got any beer over here?
- We have beer over there.

712
00:25:50,582 --> 00:25:52,217
Pop that, yeah.

713
00:25:53,619 --> 00:25:54,720
You're gonna do
your first shoey.

714
00:25:54,853 --> 00:25:55,821
[laughter]

715
00:25:55,921 --> 00:25:57,356
- Good technique.
- Like that? Lift it up?

716
00:25:57,456 --> 00:25:58,824
Absolutely, there you go.

717
00:25:58,891 --> 00:26:02,361
That's a shoey, babes.

718
00:26:02,461 --> 00:26:04,530
[laughter]
Tom is such a wild card.

719
00:26:04,630 --> 00:26:06,498
You never really know
what's gonna happen.

720
00:26:06,598 --> 00:26:08,333
Perfect. Alright,
let's get out of here.

721
00:26:08,434 --> 00:26:10,002
- Let's do it, let's do it.
- Okay, chefs,

722
00:26:10,069 --> 00:26:12,037
you got a little over half
an hour left to cook.

723
00:26:12,137 --> 00:26:13,372
We'll see you tomorrow,
good luck.

724
00:26:13,472 --> 00:26:14,498
- See you tomorrow.
- Bye, Chef.

725
00:26:14,565 --> 00:26:16,508
- Bye!
- Good luck, sleep tight!

726
00:26:16,642 --> 00:26:17,976
See ya!

727
00:26:18,077 --> 00:26:20,379
I got to measure out
the base for my cheung fun.

728
00:26:20,479 --> 00:26:22,815
To get these rice rolls,
you need to get enough starch.

729
00:26:22,915 --> 00:26:24,149
To get enough starch,

730
00:26:24,216 --> 00:26:27,086
you need to use dried rice
with water

731
00:26:27,219 --> 00:26:28,754
and then you fold that
into your base.

732
00:26:28,887 --> 00:26:29,988
We're using Carolina gold rice,

733
00:26:30,122 --> 00:26:31,490
which I've never done
before with this.

734
00:26:31,557 --> 00:26:32,891
But I think the starch content

735
00:26:32,991 --> 00:26:35,352
of it is going to be
actually really nice.

736
00:26:35,419 --> 00:26:36,995
I've only ever done this
with jasmine rice,

737
00:26:37,062 --> 00:26:40,199
but I'm trusting my instincts.

738
00:26:40,299 --> 00:26:44,069
[tense music]

739
00:26:44,536 --> 00:26:47,072
Eating foods like this
that are silly and goofy

740
00:26:47,206 --> 00:26:49,908
reminds you of being a kid
and playing with your food.

741
00:26:50,008 --> 00:26:51,777
When people first meet me,

742
00:26:51,910 --> 00:26:53,579
they always think that
I'm very tough,

743
00:26:53,679 --> 00:26:55,547
because I've been in New York
for so long

744
00:26:55,614 --> 00:26:57,683
and I have this front.

745
00:26:57,783 --> 00:26:59,184
But deep down inside,

746
00:26:59,318 --> 00:27:03,188
I'm just like this little kid
from Brazil who loves cooking.

747
00:27:03,255 --> 00:27:05,891
- You think this is cute?
- That is really cute.

748
00:27:06,024 --> 00:27:07,726
And then it's like build
your own.

749
00:27:07,860 --> 00:27:09,052
Yeah.

750
00:27:09,119 --> 00:27:10,420
Seven minutes!

751
00:27:13,198 --> 00:27:14,867
"This is what you wanna hang
your hat on?"

752
00:27:14,933 --> 00:27:16,134
Yes, Tom.

753
00:27:16,235 --> 00:27:17,769
It's really good, you want a
taste?

754
00:27:17,870 --> 00:27:18,604
Right?

755
00:27:18,704 --> 00:27:19,538
Yeah.

756
00:27:19,605 --> 00:27:21,807
Sherry's dish is really smart.

757
00:27:21,907 --> 00:27:25,402
It's interactive, her short ribs
taste delicious.

758
00:27:25,469 --> 00:27:26,478
You go, girl.

759
00:27:26,612 --> 00:27:28,080
It reminds me of being broke.

760
00:27:28,180 --> 00:27:29,615
Drunk in K-Town.

761
00:27:29,748 --> 00:27:31,650
- 50 seconds, y'all.
- 50 seconds!

762
00:27:33,685 --> 00:27:34,453
[timer beeps]

763
00:27:34,553 --> 00:27:35,821
- Time!
- Time!

764
00:27:43,320 --> 00:27:45,055
[upbeat music]

765
00:27:45,155 --> 00:27:47,624
[phone ringing]

766
00:27:48,233 --> 00:27:49,434
Baby!

767
00:27:49,535 --> 00:27:50,769
Hi, oh, my God.

768
00:27:50,836 --> 00:27:53,105
Oh my Lord.

769
00:27:53,205 --> 00:27:55,666
I really miss you. I'm thinking
about you every day.

770
00:27:55,799 --> 00:27:57,609
I'm thinking about
our baby every day.

771
00:27:57,976 --> 00:28:00,470
I'm sleeping with a teddy bear
of his.

772
00:28:00,737 --> 00:28:03,115
To be away from the family,
it's a big toll.

773
00:28:03,282 --> 00:28:05,400
As we progress in this
competition,

774
00:28:05,500 --> 00:28:06,952
all the that things are
happening,

775
00:28:07,085 --> 00:28:09,121
I'm processing without the

776
00:28:09,254 --> 00:28:11,590
one person in this world that I
process with

777
00:28:11,690 --> 00:28:13,892
more than anyone else, and
that's my wife, Rary.

778
00:28:13,992 --> 00:28:15,360
I'm in the top four.

779
00:28:16,161 --> 00:28:17,429
[gasping]

780
00:28:17,529 --> 00:28:18,530
It's crazy!

781
00:28:18,664 --> 00:28:19,631
[laughter]

782
00:28:19,731 --> 00:28:21,333
That's incredible. You're
exactly where

783
00:28:21,400 --> 00:28:23,635
you're supposed to be. You're so
talented.

784
00:28:23,669 --> 00:28:25,362
I'm so proud of you.

785
00:28:25,495 --> 00:28:29,600
Time away from the things that
give me pure joy,

786
00:28:29,700 --> 00:28:34,146
like seeing my son. Feeling that
kind of void, is very difficult.

787
00:28:34,246 --> 00:28:36,481
And so I want to make this all
worth it.

788
00:28:36,515 --> 00:28:37,541
[kissing]

789
00:28:37,674 --> 00:28:38,817
I love you, take care.

790
00:28:38,951 --> 00:28:39,651
Bye-bye.

791
00:28:39,785 --> 00:28:41,220
Bye-bye.

792
00:28:42,713 --> 00:28:43,488
How are we feeling this
morning?

793
00:28:43,622 --> 00:28:45,048
Ready.

794
00:28:45,182 --> 00:28:47,492
Where I'm cooking in the most
recent challenges

795
00:28:47,559 --> 00:28:49,494
has been from a very honest
place as opposed to being like,

796
00:28:49,528 --> 00:28:51,054
oh, I'm trying to force this.

797
00:28:51,188 --> 00:28:54,691
The past few challenges, I've
been crushing it.

798
00:28:54,791 --> 00:28:57,236
It feels good. I wanna keep this
momentum going.

799
00:28:57,336 --> 00:29:00,172
I feel confident that I
can pull from memory.

800
00:29:00,305 --> 00:29:02,799
The fact that I can pull from
things like growing up.

801
00:29:02,899 --> 00:29:05,844
And I also think that's part of
being Top Chef, right?

802
00:29:05,978 --> 00:29:07,471
I'm feeling good because
ultimately

803
00:29:07,571 --> 00:29:09,081
there's no question
whether or not I'm a

804
00:29:09,181 --> 00:29:10,307
talented chef. I know that.

805
00:29:10,574 --> 00:29:12,584
- Let's go.
- Should we get this going?

806
00:29:12,684 --> 00:29:13,852
Before Jonathan turns into a
pumpkin.

807
00:29:14,019 --> 00:29:15,137
Hey!
[laughing]

808
00:29:15,237 --> 00:29:16,813
Before Johnny turns into a
pumpkin!

809
00:29:16,913 --> 00:29:18,382
[tense music]

810
00:29:23,061 --> 00:29:24,554
Let's go!

811
00:29:25,889 --> 00:29:26,531
Laurence, where you at?

812
00:29:26,565 --> 00:29:28,225
[laughter]

813
00:29:28,492 --> 00:29:29,901
Chefs, this is it.

814
00:29:30,002 --> 00:29:31,603
This is the dish that's gonna
get us in the finale.

815
00:29:31,703 --> 00:29:33,772
- Finale!
- Let's do it!

816
00:29:35,774 --> 00:29:38,610
Bald head pumpkin energy
today.

817
00:29:38,710 --> 00:29:40,212
Dude, I got a whole menu going
on.

818
00:29:40,312 --> 00:29:41,380
I don't know why I'm doing
it.

819
00:29:41,446 --> 00:29:42,648
I know why.

820
00:29:42,748 --> 00:29:44,516
You wanna secure your spot in
the finale, bro.

821
00:29:44,616 --> 00:29:45,676
Oh, that's right. That's
right.

822
00:29:45,776 --> 00:29:47,886
I checked my Carolina gold
rice

823
00:29:48,053 --> 00:29:49,454
and it is perfect.

824
00:29:49,554 --> 00:29:51,390
I just want to make sure there's
no huge grains,

825
00:29:51,490 --> 00:29:53,016
because then it's going to cook
unevenly.

826
00:29:53,116 --> 00:29:55,327
I'm going to be doing four
different sauces

827
00:29:55,427 --> 00:29:56,395
for four different rice rolls.

828
00:29:56,428 --> 00:29:57,896
This will be a sweet soy sauce.

829
00:29:58,063 --> 00:29:59,698
I just want it to be a little
salty,

830
00:29:59,765 --> 00:30:01,858
underlining with this black bean
garlic.

831
00:30:01,958 --> 00:30:03,902
I want the playfulness
to come secondary

832
00:30:03,935 --> 00:30:05,737
and that's the thing that ties
together

833
00:30:05,871 --> 00:30:07,072
the vessel with the food.

834
00:30:07,105 --> 00:30:08,073
Delicious.

835
00:30:08,206 --> 00:30:09,074
Hour 42.

836
00:30:09,207 --> 00:30:10,634
Hour 42.

837
00:30:10,767 --> 00:30:11,576
Dough looks beautiful.

838
00:30:11,710 --> 00:30:12,577
[sighs]

839
00:30:12,611 --> 00:30:14,413
The yeast, I know, it's working.

840
00:30:14,846 --> 00:30:17,382
I'm going to bake them in here
so they'll have a nice shape.

841
00:30:17,482 --> 00:30:18,550
Rhoda's doing a ribeye.

842
00:30:18,650 --> 00:30:20,285
Laurence has lobster.

843
00:30:20,352 --> 00:30:23,146
I got flour, butter,
water and a pumpkin.

844
00:30:23,280 --> 00:30:24,423
And I want to be gentle.

845
00:30:24,456 --> 00:30:26,625
I'm willing to risk it for the
biscuit.

846
00:30:26,692 --> 00:30:29,594
So I got some thyme leaves to
add herbaceousness.

847
00:30:29,628 --> 00:30:32,931
I'm going to have a compound
butter using a pumpkin puree

848
00:30:33,098 --> 00:30:35,934
and put that butter back in

849
00:30:36,068 --> 00:30:37,494
the flesh of the pumpkin.

850
00:30:37,627 --> 00:30:39,438
If Brandon were here, I wonder
what he would say.

851
00:30:39,471 --> 00:30:41,106
Brandon's not here.

852
00:30:41,139 --> 00:30:42,040
You're here, Johnny!

853
00:30:42,140 --> 00:30:43,275
[laughter]

854
00:30:43,442 --> 00:30:45,277
Jonathan deciding to make
bread and butter,

855
00:30:45,310 --> 00:30:48,972
it's a very bold move at this
point in the competition.

856
00:30:49,072 --> 00:30:52,684
It better be the best ----ing
bread you've ever baked.

857
00:30:53,643 --> 00:30:55,253
- You baking, Johnny?
- Yeah.

858
00:30:55,354 --> 00:30:57,622
When you're good with the oven,
you let me know, all right?

859
00:30:57,756 --> 00:31:00,083
Yeah, I will. I'm going to, I'll
put it on steam for you.

860
00:31:00,183 --> 00:31:01,660
Thanks, mate.

861
00:31:01,927 --> 00:31:04,196
The kale, I'm going to fry it,
dust it with

862
00:31:04,296 --> 00:31:06,965
a little bit of nutritional
yeast

863
00:31:06,998 --> 00:31:09,301
so it'll look kind of like
part of the forest.

864
00:31:09,468 --> 00:31:11,803
And I have pickled seaweed.

865
00:31:11,937 --> 00:31:14,264
It adds like a nice little
texture.

866
00:31:14,364 --> 00:31:16,258
It's more about the vessel than
anything.

867
00:31:16,358 --> 00:31:17,642
Mm-hmm.

868
00:31:17,776 --> 00:31:18,910
There's a lot of playful
elements,

869
00:31:19,010 --> 00:31:20,545
but also making sure
that they all taste good.

870
00:31:21,346 --> 00:31:22,981
All the fat separated from the

871
00:31:23,014 --> 00:31:25,709
stock, so I'm left with a nice,

872
00:31:25,842 --> 00:31:28,845
clear broth. Short ribs are
looking phenomenal.

873
00:31:28,945 --> 00:31:32,724
When you take the sauce and you
reduce it down,

874
00:31:32,824 --> 00:31:34,684
it becomes like a nice, shiny
glaze.

875
00:31:34,785 --> 00:31:38,063
It's going to be like super
juicy and moist.

876
00:31:38,897 --> 00:31:40,332
Is it good?

877
00:31:40,499 --> 00:31:41,833
Yep, we're cooked.

878
00:31:41,967 --> 00:31:43,535
Beauty.

879
00:31:43,869 --> 00:31:45,504
These are great. I'm gonna go
ahead and let these rest.

880
00:31:45,604 --> 00:31:47,130
212. 100% steam.

881
00:31:47,230 --> 00:31:48,799
You're the best.

882
00:31:48,899 --> 00:31:50,909
It's gonna cool down now and you
have two minutes and 43 seconds

883
00:31:51,009 --> 00:31:51,676
until it's ready.

884
00:31:51,810 --> 00:31:53,311
Amazing.

885
00:31:53,412 --> 00:31:55,180
47 minutes.

886
00:31:55,313 --> 00:31:57,140
Damn.

887
00:31:57,240 --> 00:31:58,141
Lead the way.

888
00:31:58,241 --> 00:31:59,251
Oh!

889
00:31:59,351 --> 00:32:01,353
- Pretty, right?
- Oh, stunning. Yes.

890
00:32:01,486 --> 00:32:03,021
I can find my caterer now.

891
00:32:03,121 --> 00:32:04,414
Thank you so much. Service
here is great.

892
00:32:04,548 --> 00:32:05,857
- Wow!
- Thank you.

893
00:32:05,957 --> 00:32:07,918
Liza and Jon, first time at
Top Chef, yes?

894
00:32:08,051 --> 00:32:08,860
- First time.
- First time.

895
00:32:09,027 --> 00:32:10,529
- Welcome, great to have you
both.

896
00:32:10,662 --> 00:32:11,463
Hunter, always a pleasure.

897
00:32:11,563 --> 00:32:13,165
So good to be back.

898
00:32:13,265 --> 00:32:16,001
This meal is going to determine
the three chefs that get to

899
00:32:16,101 --> 00:32:17,302
serve their final meal.

900
00:32:17,402 --> 00:32:19,271
So there's a lot of pressure on
this meal alone.

901
00:32:20,605 --> 00:32:22,240
30 minutes!

902
00:32:22,741 --> 00:32:24,443
This is the lobster one. My
rice roll batter.

903
00:32:24,543 --> 00:32:26,812
I want to make them nice and
thin so they can roll over

904
00:32:26,912 --> 00:32:29,498
many times to build some more
texture in the rice roll.

905
00:32:29,598 --> 00:32:31,007
Doesn't feel very steamy.

906
00:32:31,107 --> 00:32:34,419
I opened the oven and it's not
steaming.

907
00:32:34,786 --> 00:32:36,179
So we gotta figure that out,
don't we?

908
00:32:36,279 --> 00:32:38,014
I'm not that familiar with this
piece of equipment.

909
00:32:38,114 --> 00:32:41,393
To be one cook away from the
finale and not make it,

910
00:32:41,526 --> 00:32:42,727
that would be pretty
heartbreaking for me.

911
00:32:42,861 --> 00:32:44,629
Brother!

912
00:32:50,569 --> 00:32:52,204
Laurence, how are you doing?

913
00:32:52,304 --> 00:32:54,773
I don't know if it's steaming or
not. It should be in theory.

914
00:32:54,906 --> 00:32:57,476
I don't know what happened.

915
00:32:57,976 --> 00:33:01,213
A moment like this calls for
panic, but honestly,

916
00:33:01,313 --> 00:33:04,482
in this semifinal cook, I don't
want to waste too much time

917
00:33:04,583 --> 00:33:06,218
trying to get this to work.

918
00:33:06,284 --> 00:33:08,253
We're going to have to steam in
a different way.

919
00:33:08,386 --> 00:33:09,754
That's going to take a bit
longer.

920
00:33:09,855 --> 00:33:11,056
I need to pivot.

921
00:33:11,122 --> 00:33:13,583
I have a pot on the stove, a
little steam rack

922
00:33:13,650 --> 00:33:15,760
and I'm going to be using much,
much smaller trays.

923
00:33:15,861 --> 00:33:18,129
Too bad for me.

924
00:33:18,230 --> 00:33:20,465
And I'm going to have to do
three at a time

925
00:33:20,565 --> 00:33:23,168
if I'm going to make it in time
for service.

926
00:33:23,535 --> 00:33:25,337
That's just not how I would
normally cook.

927
00:33:26,171 --> 00:33:27,597
20 minutes!

928
00:33:27,664 --> 00:33:29,508
[upbeat music]

929
00:33:31,009 --> 00:33:32,310
I can smell the ribeye.

930
00:33:32,444 --> 00:33:35,113
Since the vessel is
unconventional,

931
00:33:35,180 --> 00:33:37,607
they can't necessarily put their
knife through it.

932
00:33:37,674 --> 00:33:40,485
I want them to have the perfect
little bites with everything.

933
00:33:40,585 --> 00:33:42,103
Let's get one try in here.

934
00:33:43,021 --> 00:33:44,689
Oh, my God.

935
00:33:44,789 --> 00:33:46,625
[upbeat music]
Damn! Yo!

936
00:33:46,691 --> 00:33:48,526
Everything has to taste good,
but also

937
00:33:48,660 --> 00:33:50,287
it has to be fun for the guests.

938
00:33:50,353 --> 00:33:51,763
Oh, my God, yo!

939
00:33:51,830 --> 00:33:53,532
Let's see, let's see, let's see!

940
00:33:53,632 --> 00:33:55,367
You made it like the perfect
height.

941
00:33:55,500 --> 00:33:57,969
I know, I never thought I would
be doing a dish like this.

942
00:33:58,036 --> 00:34:00,297
One minute!

943
00:34:00,363 --> 00:34:03,108
[tense music]

944
00:34:03,174 --> 00:34:04,776
Pumpkin energy! Pumpkin energy!

945
00:34:04,843 --> 00:34:05,944
[laughter]

946
00:34:06,011 --> 00:34:07,812
Two, one!

947
00:34:07,913 --> 00:34:08,780
[timer beeps]

948
00:34:08,847 --> 00:34:10,640
- Great job.
- Let's do it!

949
00:34:10,707 --> 00:34:14,019
[upbeat music]

950
00:34:14,119 --> 00:34:14,853
It's on.

951
00:34:14,953 --> 00:34:16,313
- Oh, here we go.
- Wow!

952
00:34:16,379 --> 00:34:17,889
Oh!

953
00:34:18,023 --> 00:34:19,558
What a dramatic presentation.

954
00:34:19,691 --> 00:34:20,892
- Wow, thank you.
- Alright. Beauty.

955
00:34:20,992 --> 00:34:22,627
Jonathan, tell us about the
vessel you chose

956
00:34:22,727 --> 00:34:24,129
and the dish you made.

957
00:34:24,262 --> 00:34:26,131
The inspiration from this dish
is I wanted to use the vessel

958
00:34:26,197 --> 00:34:27,999
to have pumpkin on a pedestal.

959
00:34:28,066 --> 00:34:29,801
You can take the stem very
gently off,

960
00:34:29,868 --> 00:34:31,336
and you will see...

961
00:34:31,403 --> 00:34:33,872
[exclaiming]

962
00:34:33,972 --> 00:34:35,340
Okay!

963
00:34:35,407 --> 00:34:38,076
So inside the pumpkin is a
pumpkin seed dinner roll

964
00:34:38,176 --> 00:34:40,345
and then pumpkin puree made of
compound butter.

965
00:34:40,478 --> 00:34:43,248
On top is a pumpkin seed and
jalapeno powder

966
00:34:43,381 --> 00:34:44,749
and then there's pumpkin seeds
inside.

967
00:34:44,883 --> 00:34:46,051
Did you make your own butter?

968
00:34:46,184 --> 00:34:48,019
- Not from...
- Compounds, got it.

969
00:34:48,153 --> 00:34:49,688
- No, yeah.
- You just added the flavour.

970
00:34:49,821 --> 00:34:51,014
- Exactly.
- Thank you, Jonathan.

971
00:34:51,081 --> 00:34:52,182
- Yeah, pleasure.
- Thank you.

972
00:34:52,248 --> 00:34:53,325
Woo!

973
00:34:53,391 --> 00:34:54,859
- How was it?
- Oh, man, I don't know.

974
00:34:54,993 --> 00:34:57,996
They ate all the bread, but
hey, who knows?

975
00:34:58,096 --> 00:34:59,998
Going up against y'all
talented chefs around here.

976
00:35:00,098 --> 00:35:01,433
[chuckling]

977
00:35:01,566 --> 00:35:03,969
Oh, look at you being humble.

978
00:35:04,436 --> 00:35:06,338
There's something about this
whole bit.

979
00:35:06,404 --> 00:35:08,940
I smiled, like I was like, oh
that was clever.

980
00:35:09,074 --> 00:35:11,042
It was a perfect fit. I think
it was gorgeous.

981
00:35:11,109 --> 00:35:13,612
And none of this works if the
bread's not good.

982
00:35:13,712 --> 00:35:15,080
- Right.
- And the bread is tasty.

983
00:35:15,180 --> 00:35:16,681
It's moist, it's fragrant.

984
00:35:16,748 --> 00:35:18,450
The spice is really nice too.

985
00:35:18,583 --> 00:35:20,185
I thought a little vessel to
put your butter in

986
00:35:20,251 --> 00:35:22,020
was the best part. But it
would've been good to actually

987
00:35:22,087 --> 00:35:23,622
get a pumpkin marmalade with the
butter.

988
00:35:23,722 --> 00:35:25,390
It could've just sat on the
bottom, then roll in here.

989
00:35:25,523 --> 00:35:27,726
So, you could've taken the
concept a little further.

990
00:35:27,859 --> 00:35:29,461
Is it enough? I don't know,
it's gonna be

991
00:35:29,594 --> 00:35:30,929
stacked up against three other
dishes.

992
00:35:31,029 --> 00:35:34,032
It's a very fascinating and
confident flex.

993
00:35:34,132 --> 00:35:35,550
Yeah, yeah.

994
00:35:37,335 --> 00:35:38,970
[intense music]

995
00:35:39,070 --> 00:35:40,939
This is the Chinese sausage.

996
00:35:41,072 --> 00:35:41,906
It's in a pretty good place.

997
00:35:41,973 --> 00:35:43,208
Make it up.

998
00:35:43,274 --> 00:35:44,809
- Make it happen.
- Make it happen.

999
00:35:44,943 --> 00:35:49,147
[sizzling]

1000
00:35:49,247 --> 00:35:51,316
Kimchi takes months to make.

1001
00:35:51,416 --> 00:35:55,086
Even if I made it yesterday, it
would not taste close to

1002
00:35:55,153 --> 00:35:58,223
proper fermented kimchi. So I
got some

1003
00:35:58,289 --> 00:36:00,091
store-bought kimchi as a base.

1004
00:36:00,225 --> 00:36:03,420
I'm gonna re-season it and fold
in fresh diced pears.

1005
00:36:03,486 --> 00:36:05,764
So much flavor.

1006
00:36:06,031 --> 00:36:07,290
Three minutes!

1007
00:36:08,266 --> 00:36:10,235
This is my burnt leek puree.

1008
00:36:10,769 --> 00:36:12,971
I'm trying to great a forest
floor.

1009
00:36:13,071 --> 00:36:14,839
I got some bronze fennel,

1010
00:36:14,939 --> 00:36:16,441
these beautiful carrot tops.

1011
00:36:16,574 --> 00:36:18,476
I'm pulling a lot of earthy
notes.

1012
00:36:18,610 --> 00:36:19,811
This is the soil.

1013
00:36:19,944 --> 00:36:21,579
I'm just gonna layer it in.

1014
00:36:21,646 --> 00:36:25,750
To make it to the finale will
make all of the hard work

1015
00:36:25,817 --> 00:36:27,652
extremely affirming.

1016
00:36:27,752 --> 00:36:30,088
I'm just trying to finagle

1017
00:36:30,188 --> 00:36:32,257
where I'm going to place

1018
00:36:32,323 --> 00:36:33,758
my meats.

1019
00:36:33,825 --> 00:36:35,260
[sighing]

1020
00:36:35,326 --> 00:36:37,629
Like I really, really, really,
really, really want this.

1021
00:36:37,996 --> 00:36:41,132
I'm just loving how this is all
coming together.

1022
00:36:41,266 --> 00:36:43,001
Damn!

1023
00:36:43,101 --> 00:36:45,962
You know how I like to use every
single second I have.

1024
00:36:46,029 --> 00:36:46,704
[timer beeping]

1025
00:36:46,838 --> 00:36:48,139
Look at that beauty.

1026
00:36:48,206 --> 00:36:50,500
Be very, very careful.

1027
00:36:53,478 --> 00:36:54,813
Oh, look at that.

1028
00:36:54,946 --> 00:36:56,781
- Oh, wow.
- Stunning.

1029
00:36:56,881 --> 00:36:58,850
Hi, I chose tree bark.

1030
00:36:58,950 --> 00:37:00,518
So it's a grilled ribeye,

1031
00:37:00,652 --> 00:37:04,322
beets, beet soil, baby turnips,
baby carrots,

1032
00:37:04,389 --> 00:37:06,157
and burnt leek puree.

1033
00:37:06,257 --> 00:37:09,494
So how did the vessel inspire
this dish?

1034
00:37:09,794 --> 00:37:12,330
I like when I'm plating like the
hills and the valleys,

1035
00:37:12,430 --> 00:37:16,201
having a flat surface and then
just kind of like crescendos.

1036
00:37:16,301 --> 00:37:18,036
And this, I didn't have to do
much to it.

1037
00:37:18,169 --> 00:37:19,337
It's like three-dimensional.

1038
00:37:19,437 --> 00:37:20,805
- Exactly.
- I think it works.

1039
00:37:20,872 --> 00:37:22,207
Thank you.

1040
00:37:22,307 --> 00:37:23,475
Yeah.

1041
00:37:23,575 --> 00:37:24,876
I think it's fantastic.

1042
00:37:24,976 --> 00:37:27,011
I love the fact that they're all
different, so she had to

1043
00:37:27,112 --> 00:37:29,147
plate them all differently and
it didn't throw her.

1044
00:37:29,214 --> 00:37:31,316
The earthy flavors match
your expectation

1045
00:37:31,416 --> 00:37:32,417
when you see the vessel.

1046
00:37:32,550 --> 00:37:34,152
I love the flavors.

1047
00:37:34,219 --> 00:37:35,887
The pickled seaweed was the
thing for me that just like

1048
00:37:36,020 --> 00:37:38,256
brought this whole thing to
life.

1049
00:37:38,389 --> 00:37:39,524
It was an edible arrangement.

1050
00:37:39,657 --> 00:37:40,992
- Right.
- Yeah.

1051
00:37:41,059 --> 00:37:42,026
- In the best sense of the term.
- I didn't want to eat it.

1052
00:37:42,127 --> 00:37:43,019
Gorgeously done.

1053
00:37:43,086 --> 00:37:44,195
Did it go well?

1054
00:37:44,262 --> 00:37:45,230
I think so.

1055
00:37:45,330 --> 00:37:46,631
Good.

1056
00:37:46,965 --> 00:37:48,833
Gail, I beat you with the number
of crumbs.

1057
00:37:48,933 --> 00:37:50,702
I don't know, we're gonna blame
it on the vessels.

1058
00:37:50,835 --> 00:37:52,103
Mm-hmm.

1059
00:37:52,203 --> 00:37:53,905
- How did you do that, Tom?
- What?

1060
00:37:54,005 --> 00:37:55,507
You have nothing in front of
you.

1061
00:37:55,573 --> 00:37:57,776
[laughing]

1062
00:37:57,876 --> 00:37:59,277
This napa cabbage.

1063
00:37:59,377 --> 00:38:00,712
This is part of my banchan.

1064
00:38:00,845 --> 00:38:04,382
I'm searing it and then I'm
putting it on a

1065
00:38:04,449 --> 00:38:07,919
soy and raw honey sauce.

1066
00:38:08,253 --> 00:38:10,522
Laurence, are you ready, baby?

1067
00:38:10,622 --> 00:38:12,382
This one is a bit thick.

1068
00:38:12,448 --> 00:38:15,026
It's not the traditional rice
noodle that I'm used to making,

1069
00:38:15,093 --> 00:38:17,195
but it tastes really good, so
I'm hoping that's going to

1070
00:38:17,295 --> 00:38:19,798
carry me over. Then we're going
to start plating.

1071
00:38:19,931 --> 00:38:22,066
Sweet soy, creamy peanut sauce.

1072
00:38:22,167 --> 00:38:24,060
My white soy.

1073
00:38:24,127 --> 00:38:25,236
Different rolls.

1074
00:38:25,336 --> 00:38:28,206
[tense music]

1075
00:38:28,306 --> 00:38:29,641
Ah! Desert.

1076
00:38:30,300 --> 00:38:31,309
Sweet potato.

1077
00:38:31,409 --> 00:38:33,211
Oh, look at that.

1078
00:38:33,278 --> 00:38:34,879
Some of these are a little bit
off, but

1079
00:38:34,946 --> 00:38:35,747
I'm ready.

1080
00:38:35,847 --> 00:38:37,482
[timer beeping]

1081
00:38:39,584 --> 00:38:41,986
Oh, we got some family-style
stuff.

1082
00:38:42,086 --> 00:38:43,621
We're going to have some fun
today.

1083
00:38:43,755 --> 00:38:45,056
- Oh, wow!
- Oh, I love it.

1084
00:38:45,123 --> 00:38:47,584
- This is called cheung fun. Fun
time.

1085
00:38:47,650 --> 00:38:50,920
These are steamed rice rolls,
classic Cantonese street food.

1086
00:38:50,987 --> 00:38:53,498
For the savory ones, we
have steamed rice roll with

1087
00:38:53,631 --> 00:38:56,935
Chinese sausage shiitake on top
of a creamy peanut sauce.

1088
00:38:57,035 --> 00:39:00,672
We have a lobster one with a
black bean garlic relish

1089
00:39:00,772 --> 00:39:02,765
and then we have
a braised short rib.

1090
00:39:02,832 --> 00:39:06,511
So after you work through those,
in the middle, we have dessert.

1091
00:39:06,644 --> 00:39:08,313
It is a braised sweet
potato

1092
00:39:08,446 --> 00:39:10,315
with a coconut crema on the
bottom.

1093
00:39:10,448 --> 00:39:11,516
Thank you so much. Appreciate
it.

1094
00:39:11,616 --> 00:39:12,684
- Thank you.
- Thank you.

1095
00:39:12,817 --> 00:39:14,118
All right.

1096
00:39:14,219 --> 00:39:16,688
This is fun. This is like
actual dim sum.

1097
00:39:16,788 --> 00:39:19,490
Laurence did so many things.

1098
00:39:19,591 --> 00:39:21,626
The insides, obviously, were so
different. The filling,

1099
00:39:21,759 --> 00:39:23,461
the sauce, the garnishes.

1100
00:39:23,595 --> 00:39:24,495
We had a four-course meal.

1101
00:39:24,629 --> 00:39:25,864
Really delicious.

1102
00:39:25,997 --> 00:39:27,866
His rice rolls are slightly
thicker than what

1103
00:39:27,966 --> 00:39:29,467
I think I'm used to having.

1104
00:39:29,534 --> 00:39:30,668
I personally thought it was
too thick.

1105
00:39:30,768 --> 00:39:32,036
Yeah.

1106
00:39:32,136 --> 00:39:33,304
But I also love the chewy
texture.

1107
00:39:33,404 --> 00:39:34,839
- Yeah.
- It was good.

1108
00:39:34,973 --> 00:39:36,774
He saw the vision and executed
it beautifully.

1109
00:39:36,874 --> 00:39:38,376
- Oh, Sherry!
- How did it go?

1110
00:39:38,509 --> 00:39:41,546
All I'm hoping for is a chance
to cook in the final cook.

1111
00:39:41,646 --> 00:39:43,181
I'm happy, they're cooking
really well today.

1112
00:39:43,314 --> 00:39:44,682
It's Sherry's to lose
at this point.

1113
00:39:44,782 --> 00:39:46,284
Yeah.

1114
00:39:46,351 --> 00:39:47,310
Let's go!

1115
00:39:47,377 --> 00:39:49,621
[dramatic music]

1116
00:39:49,687 --> 00:39:51,289
We're gonna keep doing the cold
veggies

1117
00:39:51,356 --> 00:39:53,558
because the cold veggies are
gonna hold better.

1118
00:39:53,658 --> 00:39:55,793
And then we're gonna finish with
everything hot.

1119
00:39:55,860 --> 00:39:58,062
Oh my God.

1120
00:39:58,162 --> 00:40:01,366
Too hard plating
between these wires.

1121
00:40:01,499 --> 00:40:04,569
This is about six to seven
different types of banchan.

1122
00:40:04,669 --> 00:40:07,672
They're gonna build it
themselves.

1123
00:40:07,772 --> 00:40:10,208
So it's pretty much like choose
your own adventure.

1124
00:40:10,341 --> 00:40:12,410
I just hope they don't choose to
send me home.

1125
00:40:12,543 --> 00:40:14,812
I am moving as fast as I can.

1126
00:40:14,879 --> 00:40:17,715
This is my ticket to top three.

1127
00:40:17,815 --> 00:40:19,175
So all the details matter.

1128
00:40:19,242 --> 00:40:22,178
It's top three. Like, I'm not
playing games anymore.

1129
00:40:22,245 --> 00:40:24,047
[timer beeping]

1130
00:40:30,828 --> 00:40:31,696
Oh, wow.

1131
00:40:31,796 --> 00:40:32,697
Oh, here we go.

1132
00:40:32,797 --> 00:40:33,731
Wow!

1133
00:40:33,765 --> 00:40:35,667
Insanity. Just insanity.

1134
00:40:35,733 --> 00:40:37,535
- Thank you.
- That's wild.

1135
00:40:37,635 --> 00:40:38,403
Wow.

1136
00:40:38,569 --> 00:40:39,871
They all just, just crush it.

1137
00:40:40,004 --> 00:40:41,572
Really good. Hey, sherry.

1138
00:40:41,673 --> 00:40:42,740
- Hi!
- Hello!

1139
00:40:42,907 --> 00:40:44,575
When I was a broke line cook,

1140
00:40:44,742 --> 00:40:47,879
it was tradition to go to Korean
barbecue

1141
00:40:48,012 --> 00:40:49,914
after service every Sunday
night.

1142
00:40:50,048 --> 00:40:53,084
And it was the perfect
vessel to plate banchan.

1143
00:40:53,184 --> 00:40:55,553
Something that you can
deconstruct and you can

1144
00:40:55,620 --> 00:40:58,614
choose your own adventure. So
you have a gochujang braised

1145
00:40:58,781 --> 00:41:03,261
piece of short rib, pear kimchi,
steamed rice and then banchan.

1146
00:41:03,361 --> 00:41:05,029
The kimchi does not taste like
it was made yesterday.

1147
00:41:05,129 --> 00:41:07,265
Did you buy some jarred kimchi
and use the juice?

1148
00:41:07,432 --> 00:41:11,369
I did. I blitzed it up and
then I folded in a ton of pears.

1149
00:41:11,469 --> 00:41:13,104
Good way to go, because you'd
never get that fermentation

1150
00:41:13,271 --> 00:41:14,572
unless you did that.

1151
00:41:14,672 --> 00:41:16,207
- Thank you, Sherry.
- Thank you. Thank you, Chef.

1152
00:41:16,274 --> 00:41:17,942
Thank you.

1153
00:41:18,042 --> 00:41:20,611
Really, really freaking good
and so playful.

1154
00:41:20,778 --> 00:41:22,947
The short ribs probably the
best protein we had all day.

1155
00:41:23,081 --> 00:41:24,615
It has a little bit of
everything. There's some

1156
00:41:24,749 --> 00:41:26,617
acidity. There's some sweetness.
There's funk.

1157
00:41:26,751 --> 00:41:28,086
It all made complete sense.

1158
00:41:28,186 --> 00:41:29,887
- She went all in.
- Yeah, she went for it.

1159
00:41:29,988 --> 00:41:32,123
- She went all in.
- But food has to taste good.

1160
00:41:32,290 --> 00:41:33,458
And she nailed this.

1161
00:41:33,624 --> 00:41:36,627
Wow. This is... it's good.
It's good.

1162
00:41:36,794 --> 00:41:37,795
Happy Tom!

1163
00:41:37,895 --> 00:41:39,764
Yeah, it's good. It's good
food.

1164
00:41:39,864 --> 00:41:42,825
If I go home because of this
one, I'll go home happy.

1165
00:41:43,292 --> 00:41:44,268
- This is a tough job.
- Yeah.

1166
00:41:44,402 --> 00:41:46,971
Our final four really did an
outstanding job.

1167
00:41:47,138 --> 00:41:49,006
Not only in execution of their
dishes,

1168
00:41:49,107 --> 00:41:51,309
but playing to the challenge. A
lot to discuss.

1169
00:41:51,476 --> 00:41:53,644
Liza, thank you for being here.
- Thank you for having me.

1170
00:41:53,811 --> 00:41:55,646
Shall the rest of us head to
the judges' table?

1171
00:41:55,747 --> 00:41:57,140
Sure.

1172
00:42:00,051 --> 00:42:01,811
[upbeat music]

1173
00:42:03,888 --> 00:42:06,824
Remember when we used to be
all snug in this couch?

1174
00:42:06,991 --> 00:42:08,960
- Yeah.
- There was no room.

1175
00:42:09,060 --> 00:42:10,661
It's four of us.

1176
00:42:10,762 --> 00:42:11,829
There's about to be three.

1177
00:42:11,996 --> 00:42:13,097
But it's been an incredible
journey.

1178
00:42:13,164 --> 00:42:14,932
Oh, my God. What a blessing. You
know?

1179
00:42:15,032 --> 00:42:16,634
It's been so much fun.

1180
00:42:16,734 --> 00:42:19,170
Yeah, it's been so worth it. I
mean, there's highs and lows,

1181
00:42:19,303 --> 00:42:21,839
but like to be on the top and
then to be on the bottom

1182
00:42:22,006 --> 00:42:25,510
and then to get $20,000 sweep
right under your feet from

1183
00:42:25,676 --> 00:42:26,310
I don't know who...

1184
00:42:26,444 --> 00:42:27,812
I mean, I wasn't in that.

1185
00:42:27,945 --> 00:42:29,981
- Yeah, it was so close.
- I was on a different carpet.

1186
00:42:30,081 --> 00:42:32,150
[laughing]
- Oh, my God, yeah.

1187
00:42:32,250 --> 00:42:34,635
[tense music]

1188
00:42:40,058 --> 00:42:41,025
You guys crushed this.

1189
00:42:41,192 --> 00:42:42,527
- Aw, that's great.
- Fantastic job.

1190
00:42:42,693 --> 00:42:44,862
You listened to one thing we
said. We want to see vision,

1191
00:42:45,029 --> 00:42:47,031
we want to see creativity, but
you have to cook. And you

1192
00:42:47,165 --> 00:42:49,300
did that too. So across
the board, great day.

1193
00:42:49,367 --> 00:42:50,635
All right, good. Thank you
very much. Let's...

1194
00:42:50,701 --> 00:42:51,836
[laughing]

1195
00:42:51,969 --> 00:42:53,704
We're all going to the finals!
- Let's go!

1196
00:42:53,871 --> 00:42:56,374
That would be nice if we could
do that. It really would.

1197
00:42:56,507 --> 00:42:57,708
Damn, that's good.

1198
00:42:57,842 --> 00:42:59,569
That's fantastic.

1199
00:43:00,002 --> 00:43:01,212
Sherry, let's start with you.

1200
00:43:01,345 --> 00:43:04,515
Why were you drawn to that
particular vessel?

1201
00:43:04,649 --> 00:43:08,152
It made individual items
stand out.

1202
00:43:08,252 --> 00:43:10,288
There's like an argument to be
made, Sherry, that

1203
00:43:10,388 --> 00:43:13,791
of all the vessels you all used
today, yours was the least

1204
00:43:13,858 --> 00:43:17,028
conventional. And I think it
brought all of us back to

1205
00:43:17,128 --> 00:43:19,397
the fun and the joy of Korean
barbecue,

1206
00:43:19,430 --> 00:43:21,566
but with this adventure.

1207
00:43:21,666 --> 00:43:24,402
You had the most successful beef
preparation of the day.

1208
00:43:24,535 --> 00:43:25,837
And I think ultimately that

1209
00:43:25,903 --> 00:43:28,539
bite with every single thing in
it was like really tasty.

1210
00:43:28,639 --> 00:43:30,266
Thanks, Chef.

1211
00:43:30,533 --> 00:43:32,310
It was so good that you just
found yourself enjoying it.

1212
00:43:32,410 --> 00:43:33,569
And then you sit there and say,

1213
00:43:33,603 --> 00:43:34,912
"Well, why would I eat it any
other way?

1214
00:43:35,079 --> 00:43:37,081
This is the way it should be."

1215
00:43:37,548 --> 00:43:40,376
Rhoda, obviously, you got to
choose your vessel first.

1216
00:43:40,743 --> 00:43:44,222
Just picturing that trunk, it
just felt more earthy to me.

1217
00:43:44,355 --> 00:43:47,058
Your vessel begged for the dish
that you made.

1218
00:43:47,158 --> 00:43:48,893
To find everything, you were
sort of like

1219
00:43:48,993 --> 00:43:52,363
digging in the woods. You really
like took us all the way there.

1220
00:43:52,430 --> 00:43:55,566
Your command of umami and the
way that you build flavor,

1221
00:43:55,666 --> 00:43:58,436
that was exceptional. I really
want to eat more of your food.

1222
00:43:58,603 --> 00:44:01,439
And it was a little art piece.
You put it in the corner,

1223
00:44:01,539 --> 00:44:03,274
I'm going to not even realize
that there's food on it

1224
00:44:03,407 --> 00:44:05,243
until I stick my face in it.

1225
00:44:05,343 --> 00:44:08,579
Jonathan, you originally grabbed
something completely different.

1226
00:44:08,646 --> 00:44:11,349
The candle holder just spoke to
me. So I wanted a

1227
00:44:11,415 --> 00:44:13,951
really, really cool presentation
of an item that

1228
00:44:14,085 --> 00:44:15,586
you interact with.

1229
00:44:15,720 --> 00:44:18,422
This idea of just doing bread
and butter.

1230
00:44:18,489 --> 00:44:20,483
At first, it was like, "this guy
is out of his frigging mind?

1231
00:44:20,616 --> 00:44:22,160
He's going to just give you a
piece of brioche?"

1232
00:44:22,260 --> 00:44:24,095
I definitely thought it was
risky, but it felt right.

1233
00:44:24,162 --> 00:44:25,930
There was just something magical
when you popped it open and

1234
00:44:26,030 --> 00:44:28,933
the butter service was there and
the brioche was really, really

1235
00:44:29,000 --> 00:44:30,326
just beautifully done.

1236
00:44:30,426 --> 00:44:31,636
Coming from you, that's a lot.

1237
00:44:31,769 --> 00:44:34,472
Do you ever think about maybe
incorporating the vessel

1238
00:44:34,605 --> 00:44:36,274
in a different way as well?

1239
00:44:36,374 --> 00:44:39,076
I felt like the pumpkin was the
move, because it just,

1240
00:44:39,143 --> 00:44:40,912
wow, on a pedestal.

1241
00:44:41,012 --> 00:44:44,749
Laurence, you went right for
that giant platter.

1242
00:44:44,815 --> 00:44:46,250
Did you already have something
in mind?

1243
00:44:46,317 --> 00:44:48,152
I didn't know what I wanted to
make.

1244
00:44:48,286 --> 00:44:51,088
It felt like something that's a
bit more fun and playful

1245
00:44:51,188 --> 00:44:52,657
and like interactive.

1246
00:44:52,823 --> 00:44:55,126
I thought it was just a really
nice dish for the moment.

1247
00:44:55,259 --> 00:44:57,662
I loved the variety and the
different sauces and the

1248
00:44:57,828 --> 00:44:59,297
different fillings.

1249
00:44:59,397 --> 00:45:01,599
Were the thickness of the
wrappers to your liking?

1250
00:45:01,666 --> 00:45:04,268
It was a bit more uneven than I
wanted.

1251
00:45:04,335 --> 00:45:07,138
A ton of work that went into it
and all really delicious.

1252
00:45:07,271 --> 00:45:09,173
And that vessel was the perfect
vessel for you

1253
00:45:09,307 --> 00:45:10,675
and for what you were trying to
do.

1254
00:45:10,841 --> 00:45:11,676
Thank you.

1255
00:45:11,842 --> 00:45:13,477
Obviously, as you know, we're

1256
00:45:13,611 --> 00:45:16,147
making a very, very big
decision.

1257
00:45:16,514 --> 00:45:18,649
Is there anything anyone wants
to say?

1258
00:45:18,749 --> 00:45:21,352
I think for me, it's important
to represent the community of

1259
00:45:21,519 --> 00:45:23,846
Latino female chefs.

1260
00:45:23,879 --> 00:45:27,158
Being an executive chef in New
York City, I prioritize hiring

1261
00:45:27,258 --> 00:45:31,028
single moms and people who have
left their families

1262
00:45:31,162 --> 00:45:33,030
and have made a lot of
sacrifices.

1263
00:45:33,197 --> 00:45:36,033
I am the child of one of those
women

1264
00:45:36,133 --> 00:45:39,003
and I'm so proud of my humble
beginnings,

1265
00:45:39,070 --> 00:45:40,655
but where I stand now.

1266
00:45:42,039 --> 00:45:43,207
I just want to beat Laurence.

1267
00:45:43,374 --> 00:45:45,401
[laughing]

1268
00:45:45,901 --> 00:45:49,680
For me, like only having lived
in Hawaii for a year

1269
00:45:49,780 --> 00:45:52,850
after having spent many, many
years in California,

1270
00:45:52,950 --> 00:45:56,487
learning how to cook, I have an
entire island rooting for me.

1271
00:45:56,554 --> 00:45:59,156
There's a lot of Filipinos in
Hawaii.

1272
00:45:59,257 --> 00:46:02,159
And so like, there's a lot of it
that feels like a

1273
00:46:02,226 --> 00:46:03,728
full-circle moment.

1274
00:46:03,828 --> 00:46:07,198
This is incredibly cool and I'm
just so thankful, so.

1275
00:46:07,298 --> 00:46:10,234
This is like a dream come true,
you know? I still don't believe

1276
00:46:10,368 --> 00:46:13,070
that I'm here. Like Brandon and
I, he made me apply like

1277
00:46:13,204 --> 00:46:14,839
in 2015, didn't go through.

1278
00:46:14,939 --> 00:46:18,709
To do it this time around, it's
just an amazing opportunity.

1279
00:46:18,776 --> 00:46:20,861
And to be honest, I just want to
brag to my brother

1280
00:46:20,928 --> 00:46:22,605
for the rest of our lives.

1281
00:46:22,705 --> 00:46:24,181
You already won. You already
won, you beat your brother.

1282
00:46:24,282 --> 00:46:25,383
That was it.

1283
00:46:25,483 --> 00:46:27,852
Thank you so much. Laurence,
it's on you.

1284
00:46:27,952 --> 00:46:30,354
Being away from home is the
motivation, I think.

1285
00:46:30,454 --> 00:46:32,923
For me, it was like, how do I
make it worth it?

1286
00:46:33,024 --> 00:46:36,027
I wanted that moment where I'm
like, I can tell her...

1287
00:46:36,093 --> 00:46:37,928
[chuckles]

1288
00:46:38,062 --> 00:46:40,631
you know, that...

1289
00:46:43,167 --> 00:46:45,136
Deep breath, deep breath.
You got this.

1290
00:46:47,571 --> 00:46:51,575
I can tell her that what I did
here

1291
00:46:51,676 --> 00:46:56,247
will give us like everything
that our son deserves.

1292
00:46:56,347 --> 00:46:59,216
And more. You did good,
brother.

1293
00:46:59,283 --> 00:47:01,218
[exhales]

1294
00:47:01,285 --> 00:47:02,620
That's it.

1295
00:47:02,720 --> 00:47:04,288
You made a really good decision
with your wife

1296
00:47:04,422 --> 00:47:06,624
- to come and compete.
- Thank you.

1297
00:47:06,724 --> 00:47:09,593
Thank you for sharing more
about who you are with us.

1298
00:47:09,694 --> 00:47:11,462
Now y'all just made our job
much harder.

1299
00:47:11,629 --> 00:47:13,064
I know, oh, my God.

1300
00:47:13,130 --> 00:47:15,800
We feel you all. We know how
hard this road is.

1301
00:47:15,900 --> 00:47:18,436
It's long and it is very
rigorous.

1302
00:47:18,536 --> 00:47:21,639
No matter what happens, today
was a really great day

1303
00:47:21,772 --> 00:47:23,107
to send us into the finale.

1304
00:47:23,240 --> 00:47:25,242
So we will call you back in a
little bit.

1305
00:47:25,342 --> 00:47:26,077
Everyone get a tissue.

1306
00:47:26,143 --> 00:47:27,445
[sighing]

1307
00:47:27,578 --> 00:47:28,779
- Thanks.
- Thank you.

1308
00:47:28,879 --> 00:47:30,448
- Is everybody crying?
- Laurence, you--

1309
00:47:30,581 --> 00:47:32,350
Dude, a little bit, yeah.

1310
00:47:45,062 --> 00:47:46,464
It's surprising. I thought we
were gonna know who

1311
00:47:46,597 --> 00:47:48,466
- was on top or who's--
- Honestly, I thought so too.

1312
00:47:48,632 --> 00:47:50,968
- Before we left.
- Maybe there's no winner.

1313
00:47:51,001 --> 00:47:52,420
Maybe we all go to the finale.

1314
00:47:52,520 --> 00:47:54,038
I mean, all the dishes were
great.

1315
00:47:54,138 --> 00:47:55,865
Oh, they're gonna be
splitting hairs.

1316
00:47:55,998 --> 00:47:57,641
This is tough. All the food
was excellent today.

1317
00:47:57,775 --> 00:48:01,203
Whoever leaves the competition
this evening

1318
00:48:01,337 --> 00:48:03,447
can go out feeling
really great about their dish.

1319
00:48:03,547 --> 00:48:05,483
All right, well, let's start
with who should win.

1320
00:48:05,616 --> 00:48:08,152
In my mind, it's between Rhoda
and Sherry.

1321
00:48:08,185 --> 00:48:09,987
- Mm-hmm.
- Yeah.

1322
00:48:10,020 --> 00:48:12,990
Tom today is happy and I'm
happy when happy Tom's happy.

1323
00:48:13,124 --> 00:48:14,825
[laughter]
You know what I mean?

1324
00:48:14,959 --> 00:48:18,662
I think Rhoda did an exquisite
job. Every tiny turnip

1325
00:48:18,696 --> 00:48:20,664
was cooked perfectly. Every
mushroom

1326
00:48:20,798 --> 00:48:23,617
was treated with so much care,
and she did beautifully.

1327
00:48:23,717 --> 00:48:25,836
Very intentional. It was
delicious.

1328
00:48:26,003 --> 00:48:28,005
I love the seaweed on Rhoda's
plate.

1329
00:48:28,172 --> 00:48:30,007
The suspense is killing me.

1330
00:48:30,040 --> 00:48:32,234
There was a lot of thought
that went into Sherry's dish.

1331
00:48:32,368 --> 00:48:34,779
That bite with every single
thing in it was like

1332
00:48:34,879 --> 00:48:36,472
really, really, really tasty.

1333
00:48:36,572 --> 00:48:40,851
I mean, it felt outlandish, but
it didn't feel forced.

1334
00:48:40,951 --> 00:48:42,853
I think that happens because the
cooking was so good.

1335
00:48:42,987 --> 00:48:44,455
- Yeah.
- Let's invest in a Korean

1336
00:48:44,555 --> 00:48:45,356
barbecue for the Brazilian girl.

1337
00:48:45,489 --> 00:48:46,916
Yeah.

1338
00:48:47,049 --> 00:48:48,984
So that leaves Jonathan and
Laurence.

1339
00:48:49,084 --> 00:48:50,594
Tom said my brioche was
perfect.

1340
00:48:50,694 --> 00:48:52,463
- They loved the bread.
- Yeah, he did. Yeah.

1341
00:48:52,563 --> 00:48:54,156
So risky.

1342
00:48:54,256 --> 00:48:58,202
Jonathan, making an excellent
brioche like that takes skill.

1343
00:48:58,369 --> 00:48:59,829
It was absolutely delicious.

1344
00:48:59,929 --> 00:49:01,372
The bread was well seasoned and
the texture was great.

1345
00:49:01,539 --> 00:49:03,541
But a big part of this challenge
was

1346
00:49:03,574 --> 00:49:05,042
the utilization of the vessel.

1347
00:49:05,209 --> 00:49:06,944
He didn't integrate it into it,
right?

1348
00:49:07,044 --> 00:49:08,712
It's hard because it was
really good.

1349
00:49:08,746 --> 00:49:11,048
Yeah, it was delicious and
memorable.

1350
00:49:11,182 --> 00:49:13,008
Yeah.

1351
00:49:13,108 --> 00:49:15,503
There is something about being
away from my family,

1352
00:49:15,603 --> 00:49:17,780
this journey and coming this far
that, like,

1353
00:49:17,913 --> 00:49:19,123
gets you in your feels.

1354
00:49:19,223 --> 00:49:21,525
Laurence did mention the
difficulty he had with

1355
00:49:21,592 --> 00:49:23,294
all the unevenness of the rice.

1356
00:49:23,394 --> 00:49:25,012
The rice wrapper was a little
thick.

1357
00:49:25,112 --> 00:49:26,522
Yeah.

1358
00:49:26,622 --> 00:49:28,524
I thought the dish was so fun
and so varied and so

1359
00:49:28,624 --> 00:49:29,567
well executed.

1360
00:49:29,733 --> 00:49:30,960
You got this full experience

1361
00:49:31,093 --> 00:49:32,470
- It was a four-course meal.
- It was.

1362
00:49:32,570 --> 00:49:33,571
Everyone's proud.

1363
00:49:33,704 --> 00:49:34,864
Yeah.

1364
00:49:34,964 --> 00:49:36,407
That's just the only way we
can go out.

1365
00:49:36,507 --> 00:49:38,133
- Yeah.
- Yeah, exactly.

1366
00:49:38,267 --> 00:49:39,977
I don't think I've ever been
at this table where

1367
00:49:40,077 --> 00:49:41,579
the difference between the
fourth place here

1368
00:49:41,745 --> 00:49:43,247
and the first place are very
close.

1369
00:49:43,314 --> 00:49:45,032
- Very close.
- That's right.

1370
00:49:45,132 --> 00:49:48,252
It's what you want, but it
doesn't make the job easy.

1371
00:49:48,352 --> 00:49:51,113
[tense music]

1372
00:49:56,227 --> 00:49:59,263
You all delivered fantastic
plates of food,

1373
00:49:59,396 --> 00:50:01,599
but there can only be one
winner.

1374
00:50:01,732 --> 00:50:03,534
The winning chef delivered a
delicious dish,

1375
00:50:03,634 --> 00:50:05,719
but more than that, they met the
moment

1376
00:50:05,819 --> 00:50:08,105
matching that dish to the
vessel.

1377
00:50:08,138 --> 00:50:10,007
The winning chef tonight is...

1378
00:50:13,410 --> 00:50:14,678
Sherry.

1379
00:50:14,778 --> 00:50:15,946
- Wow!
- Congratulations!

1380
00:50:16,046 --> 00:50:18,182
- Sherry!
[clapping]

1381
00:50:18,282 --> 00:50:19,842
- Good job.
- Thank you.

1382
00:50:19,975 --> 00:50:22,286
Congratulations, Sherry. That
means you are the first chef

1383
00:50:22,386 --> 00:50:23,287
into the finale.

1384
00:50:23,454 --> 00:50:25,456
I feel amazing. Thank you so
much.

1385
00:50:25,589 --> 00:50:26,957
That means you also earned
yourself

1386
00:50:27,124 --> 00:50:28,626
an advantage going into
the finale.

1387
00:50:28,759 --> 00:50:31,921
Oh, I'm so happy. Like...

1388
00:50:32,021 --> 00:50:37,134
I'm so excited. Being really raw
and real, it all pays off just,

1389
00:50:37,301 --> 00:50:40,471
you know, to hear that I'm going
to the finale.

1390
00:50:40,604 --> 00:50:44,041
This entire competition has been
so humbling

1391
00:50:44,141 --> 00:50:45,609
and I'm so grateful for it.

1392
00:50:45,709 --> 00:50:47,177
Well, congratulations.

1393
00:50:47,278 --> 00:50:49,672
So you can just step over to the
side there.

1394
00:50:50,414 --> 00:50:52,041
[tense music]

1395
00:50:52,174 --> 00:50:54,818
There's two spots left.

1396
00:50:54,919 --> 00:50:57,388
The next chef moving on to the
finale...

1397
00:51:01,016 --> 00:51:03,494
Rhoda. Congratulations!

1398
00:51:03,594 --> 00:51:05,729
[upbeat music)

1399
00:51:06,764 --> 00:51:08,832
You can breathe!

1400
00:51:08,933 --> 00:51:09,833
Well deserved.

1401
00:51:09,900 --> 00:51:11,335
- I don't bow, but...

1402
00:51:11,368 --> 00:51:13,137
[laughing]

1403
00:51:13,671 --> 00:51:15,773
I don't ever bow, why did I bow?
Why did I bow?

1404
00:51:15,873 --> 00:51:16,840
[laughter]

1405
00:51:16,974 --> 00:51:18,842
Very... curtsy, whatever.

1406
00:51:18,876 --> 00:51:20,469
Oh, my gosh, this is so cool.

1407
00:51:20,569 --> 00:51:23,180
There are a lot of times when
you do second-guess yourself.

1408
00:51:23,314 --> 00:51:26,951
Maybe I'm not good enough. What
am I even doing here?

1409
00:51:27,051 --> 00:51:29,311
But I'm right where I'm supposed
to be.

1410
00:51:29,411 --> 00:51:31,255
- Thank you.
- You're welcome.

1411
00:51:31,789 --> 00:51:33,691
Yay, two girls!

1412
00:51:33,724 --> 00:51:35,584
- Yay!
[laughing]

1413
00:51:35,718 --> 00:51:37,494
Alright, let's get it,
brother.

1414
00:51:37,594 --> 00:51:39,363
Jonathan and Lawrence,

1415
00:51:39,496 --> 00:51:42,266
one of you will be joining Rhoda
and Sherry in the finale

1416
00:51:42,366 --> 00:51:44,326
and one of you will be going
home.

1417
00:51:44,426 --> 00:51:47,771
[tense music]

1418
00:51:53,936 --> 00:51:56,947
Jonathan, please pack your
knives and go.

1419
00:51:58,749 --> 00:52:01,352
Jonathan gave us a delicious
brioche, but the connection

1420
00:52:01,452 --> 00:52:03,854
in the vessel was a little less
successful than the others.

1421
00:52:03,954 --> 00:52:04,955
That was it.

1422
00:52:05,055 --> 00:52:06,173
I'm with it, yeah.

1423
00:52:06,273 --> 00:52:08,676
It's been a true pleasure. Thank
you so much.

1424
00:52:08,776 --> 00:52:12,229
I loved every part of it, so
it's excellent.

1425
00:52:12,262 --> 00:52:14,064
I see the finale...

1426
00:52:14,164 --> 00:52:15,532
Yeah, brother.

1427
00:52:15,599 --> 00:52:17,359
But I just didn't make the cut.

1428
00:52:17,459 --> 00:52:21,905
I'm going out on a dish that I
1,000% stand behind.

1429
00:52:22,006 --> 00:52:24,199
It's been fun.

1430
00:52:24,299 --> 00:52:26,577
Making it this far like really,
really, unlocked some potential,

1431
00:52:26,744 --> 00:52:28,137
you know, that I knew I had.

1432
00:52:28,270 --> 00:52:31,198
It just needed to be brought out
of me. And I feel

1433
00:52:31,298 --> 00:52:32,866
more confident than ever.

1434
00:52:32,966 --> 00:52:33,917
See ya!

1435
00:52:33,951 --> 00:52:35,152
CHEFS: Chef walking!

1436
00:52:35,252 --> 00:52:36,645
Brandon, if you're watching
this,

1437
00:52:36,779 --> 00:52:38,422
I kicked your ass on Top
Chef.

1438
00:52:38,555 --> 00:52:40,157
Boom.

1439
00:52:42,626 --> 00:52:45,763
Well, Laurence, that means
that you have made it into the

1440
00:52:45,796 --> 00:52:47,498
finale of Top Chef.
Congratulations.

1441
00:52:47,598 --> 00:52:50,559
I don't bow either, but I will
bow. Thank you.

1442
00:52:50,659 --> 00:52:55,272
I feel a sense of relief and it
feels good to be here.

1443
00:52:55,439 --> 00:52:57,674
How does it feel knowing that
you guys are gonna serve

1444
00:52:57,775 --> 00:52:58,609
your finale meal?

1445
00:52:58,642 --> 00:53:00,844
[laughter]

1446
00:53:00,944 --> 00:53:01,895
[sighing]
- Unimaginable.

1447
00:53:01,995 --> 00:53:03,380
- Yeah.
- Yeah.

1448
00:53:03,480 --> 00:53:06,283
Remember what got you here.
Go from your heart

1449
00:53:06,316 --> 00:53:09,086
and you'll do well.

1450
00:53:09,186 --> 00:53:10,579
It's your time to shine.

1451
00:53:10,679 --> 00:53:12,222
Congratulations.

1452
00:53:12,322 --> 00:53:13,457
Get out of here now.

1453
00:53:13,490 --> 00:53:15,125
[laughter]

1454
00:53:15,225 --> 00:53:16,994
Team what up!

1455
00:53:17,061 --> 00:53:19,029
Let's go! Final!

1456
00:53:20,764 --> 00:53:23,133
Next time, on the Top Chef
finale.

1457
00:53:23,233 --> 00:53:24,968
Wow!

1458
00:53:25,002 --> 00:53:26,637
For your final challenge, we
want you to create

1459
00:53:26,737 --> 00:53:30,474
the best four-course progressive
meal of your lives.

1460
00:53:30,574 --> 00:53:32,242
[dramatic music]

1461
00:53:32,342 --> 00:53:33,702
Let's go, let's go, let's go.

1462
00:53:33,836 --> 00:53:35,537
You think they're gonna be
scared that everything

1463
00:53:35,671 --> 00:53:37,648
has a little bit of heat? I need
to keep it simple.

1464
00:53:37,781 --> 00:53:39,083
It's all about highlighting the
ingredients.

1465
00:53:39,183 --> 00:53:40,417
[sizzling]

1466
00:53:40,517 --> 00:53:41,652
How are we looking over there?

1467
00:53:41,819 --> 00:53:43,487
Looking great. Pushing myself to
be as ambitious

1468
00:53:43,620 --> 00:53:45,155
as I possibly can. That's the
best congee

1469
00:53:45,289 --> 00:53:46,323
I've ever made in my life.

1470
00:53:46,423 --> 00:53:48,258
This dish is a toast to my
dad.

1471
00:53:48,358 --> 00:53:50,227
I want to be well represented.

1472
00:53:50,327 --> 00:53:52,463
I can't believe I'm making
this on Top Chef.

1473
00:53:52,796 --> 00:53:54,798
The task is quite simple. To
find the next

1474
00:53:54,898 --> 00:53:56,692
Top Chef of season 23.

1475
00:53:57,526 --> 00:53:58,293
Here we go!

1476
00:53:58,393 --> 00:53:59,970
I feel nervous.

1477
00:54:00,237 --> 00:54:01,171
She ate with that look.

1478
00:54:01,305 --> 00:54:02,005
Exactly.

1479
00:54:02,039 --> 00:54:03,640
[laughing]

1480
00:54:03,741 --> 00:54:05,542
It was something new, it was
something different.

1481
00:54:05,642 --> 00:54:07,136
When do you see something new
these days?

1482
00:54:07,236 --> 00:54:09,513
This is the most difficult one
I've seen in years.

1483
00:54:09,613 --> 00:54:10,514
I don't know.

1484
00:54:10,681 --> 00:54:12,349
Rhoda, Sherry and Laurence.

1485
00:54:12,516 --> 00:54:15,144
One of you will be Top Chef.

1486
00:54:15,244 --> 00:54:17,254
[tense music]