1 00:00:06,473 --> 00:00:09,610 Tonight, it's all on the line for the final three chefs. 2 00:00:10,210 --> 00:00:12,504 I'm always the bridesmaid, never the bride. 3 00:00:12,571 --> 00:00:14,072 I really question coming here 'cause I knew 4 00:00:14,172 --> 00:00:18,318 that I was gonna leave before my son went off to boot camp. 5 00:00:18,385 --> 00:00:19,920 Good luck, okay? 6 00:00:20,020 --> 00:00:22,723 But he was the one who kept saying, "No, you have to do it." 7 00:00:22,789 --> 00:00:24,224 I really miss you. 8 00:00:24,291 --> 00:00:26,326 Throughout this competition, 9 00:00:26,393 --> 00:00:30,297 sometimes I've done too much and it has backfired. 10 00:00:30,330 --> 00:00:32,466 Sherry. There was a lot going on on the plate. 11 00:00:32,566 --> 00:00:34,067 This needs to be focused. 12 00:00:34,167 --> 00:00:35,536 [groaning] 13 00:00:35,602 --> 00:00:37,905 The past few challenges I've pivoted in my approach 14 00:00:38,005 --> 00:00:39,206 to this competition, 15 00:00:39,273 --> 00:00:41,208 to cook food that's really close to my heart. 16 00:00:41,275 --> 00:00:42,868 - Oh, wow. - Insanity. 17 00:00:42,935 --> 00:00:44,711 And the winner is... Sherry. 18 00:00:44,778 --> 00:00:46,580 - Sherry. - Oh, my god. 19 00:00:46,647 --> 00:00:48,482 I've given everything that I have. 20 00:00:48,515 --> 00:00:50,517 I'm doing this for both of us. 21 00:00:51,184 --> 00:00:53,554 I'm not going home, but someone is. 22 00:00:53,620 --> 00:00:57,491 I told myself this is not a journey to self-discovery. 23 00:00:57,524 --> 00:01:00,394 You are the only chef in 23 seasons 24 00:01:00,460 --> 00:01:01,995 to get two individual wins 25 00:01:02,095 --> 00:01:04,164 in the first two elimination challenges. 26 00:01:04,264 --> 00:01:06,900 - Rhoda! - Two for two! 27 00:01:07,693 --> 00:01:10,137 But I stand corrected. 28 00:01:10,804 --> 00:01:13,865 Rhoda, please pack your knives and go home. 29 00:01:13,899 --> 00:01:15,108 [dramatic music] 30 00:01:15,208 --> 00:01:19,112 Last Chance Kitchen gave me a new perspective. 31 00:01:19,212 --> 00:01:20,814 [cheering] 32 00:01:20,914 --> 00:01:23,016 Some people, like, you know this entire competition 33 00:01:23,116 --> 00:01:24,584 is just about pivoting. 34 00:01:24,651 --> 00:01:25,552 It's a mindset. 35 00:01:25,619 --> 00:01:27,721 - Chef Rhoda. - No. 36 00:01:27,788 --> 00:01:29,423 Congratulations! 37 00:01:29,489 --> 00:01:30,724 Whoa! 38 00:01:30,757 --> 00:01:33,560 You wanna know you're good enough, and I'm ready. 39 00:01:33,594 --> 00:01:35,228 I want you to remember my name. 40 00:01:35,262 --> 00:01:37,014 I'm not gonna forget it. 41 00:01:38,565 --> 00:01:39,866 [grunting] 42 00:01:39,900 --> 00:01:41,234 I never went to culinary school. 43 00:01:41,301 --> 00:01:43,395 I've always felt in my career, like, I'd catch up. 44 00:01:43,428 --> 00:01:46,173 These are looking really, really delicious. 45 00:01:46,273 --> 00:01:48,475 There's a target on my back because I've done well through 46 00:01:48,542 --> 00:01:50,777 the season, I've won the most elimination challenges. 47 00:01:50,844 --> 00:01:52,946 The winning chef today... Laurence. 48 00:01:53,046 --> 00:01:54,314 Laurence. 49 00:01:54,381 --> 00:01:55,607 Laurence. 50 00:01:55,674 --> 00:01:56,650 Laurence. 51 00:01:56,750 --> 00:01:58,385 [applause] 52 00:01:58,452 --> 00:02:00,620 Every single challenge, I've learned to trust my instincts, 53 00:02:00,687 --> 00:02:03,015 to trust my ability to cook with my heart. 54 00:02:03,115 --> 00:02:06,259 I wanna do it for my wife and for my son. 55 00:02:06,293 --> 00:02:08,962 What I did here will give us... 56 00:02:09,029 --> 00:02:11,289 everything that our son deserves. 57 00:02:11,356 --> 00:02:13,233 I'm willing to do whatever it takes. 58 00:02:13,266 --> 00:02:15,135 I want it. 59 00:02:16,620 --> 00:02:20,607 Three chefs remain to compete in the ultimate culinary showdown. 60 00:02:20,674 --> 00:02:21,908 Woo! 61 00:02:21,975 --> 00:02:23,377 At stake for the winner: 62 00:02:23,443 --> 00:02:27,681 the grand prize of $250,000 provided by Graza Olive Oil, 63 00:02:27,748 --> 00:02:29,750 a feature in Food and Wine Magazine, 64 00:02:29,783 --> 00:02:32,586 plus an appearance at the Food and Wine Classic in Aspen, 65 00:02:32,719 --> 00:02:34,354 their own exclusive dinner 66 00:02:34,421 --> 00:02:36,490 at the historic James Beard House in New York 67 00:02:36,556 --> 00:02:38,992 and the title of Top Chef. 68 00:02:45,232 --> 00:02:46,933 [uplifting music] 69 00:02:47,034 --> 00:02:48,835 [birds chirping] 70 00:02:55,108 --> 00:02:56,877 Wow, look at that. 71 00:02:56,943 --> 00:02:58,011 Oh, I'm so scared. 72 00:02:58,078 --> 00:02:59,638 - Okay. - Hold tight. 73 00:02:59,671 --> 00:03:00,647 This is awesome. 74 00:03:00,714 --> 00:03:02,349 Look, the colors are starting to change. 75 00:03:02,416 --> 00:03:06,286 I'm just so excited to be here. We really made it to the top, 76 00:03:06,353 --> 00:03:08,522 like, I don't think we can go higher than this. 77 00:03:08,588 --> 00:03:11,942 I cannot stop walking 'cause then I'll panic. 78 00:03:12,584 --> 00:03:13,860 Oh, hi! 79 00:03:13,927 --> 00:03:15,862 - Hi! - Hi! 80 00:03:15,962 --> 00:03:17,664 It's a nice view, isn't it? 81 00:03:17,731 --> 00:03:19,299 - It's gorgeous! - It's beautiful. 82 00:03:19,332 --> 00:03:20,434 Welcome to Grandfather Mountain! 83 00:03:20,534 --> 00:03:21,968 - Thank you. - It's amazing. 84 00:03:22,035 --> 00:03:23,537 This is the highest peak 85 00:03:23,603 --> 00:03:26,039 of The Eastern Escarpment of the Blue Ridge Mountains. 86 00:03:26,106 --> 00:03:28,166 I mean, it's really only fitting because the three of you 87 00:03:28,200 --> 00:03:30,310 are really standing at the highest peak 88 00:03:30,444 --> 00:03:33,171 of your Top Chef journey so far, the finale. 89 00:03:33,205 --> 00:03:35,549 - I like what you did there. - Thank you very much. 90 00:03:35,615 --> 00:03:38,351 But there is still quite a bit of work in front of you. 91 00:03:38,418 --> 00:03:40,178 [dramatic music] 92 00:03:42,022 --> 00:03:44,516 For your final challenge, we want you to create 93 00:03:44,549 --> 00:03:48,495 the best four-course progressive meal of your lives. 94 00:03:49,096 --> 00:03:52,632 Some of your best dishes really came from taking inspiration 95 00:03:52,732 --> 00:03:54,034 from parts of your life, 96 00:03:54,101 --> 00:03:55,802 and that's what we want you to do here. 97 00:03:55,902 --> 00:03:58,672 Each course of your meal must be a toast to someone 98 00:03:58,772 --> 00:04:01,408 or something that has impacted your life. 99 00:04:01,475 --> 00:04:02,409 That's awesome. 100 00:04:02,476 --> 00:04:03,777 This moment is really big, 101 00:04:03,844 --> 00:04:06,213 and we want your dish to pay homage to that. 102 00:04:06,279 --> 00:04:08,248 Don't worry, you're gonna have some help. 103 00:04:09,116 --> 00:04:10,550 It's time to draw knives. 104 00:04:10,617 --> 00:04:12,335 [tense music] 105 00:04:12,953 --> 00:04:14,521 - Okay. - All right. 106 00:04:14,554 --> 00:04:16,389 Oh, wow. Who's Sara? 107 00:04:16,456 --> 00:04:22,062 What is this mononym, like, Madonna, Cher... Joe? 108 00:04:22,095 --> 00:04:23,063 You know who they are? 109 00:04:23,130 --> 00:04:24,890 [dramatic music] 110 00:04:26,900 --> 00:04:29,469 - Oh, wow. - Oh! 111 00:04:29,536 --> 00:04:30,770 No way! 112 00:04:30,837 --> 00:04:32,105 [uplifting music] 113 00:04:32,172 --> 00:04:34,441 Say hello to Top Chef winner Stephanie Izard, 114 00:04:34,508 --> 00:04:35,976 Top Chef winner Joe Flamm, 115 00:04:36,076 --> 00:04:38,904 and two-time finalist, Sara Bradley. 116 00:04:38,937 --> 00:04:40,780 - Hey, you guys. - Hi! 117 00:04:40,847 --> 00:04:41,782 What's up, chefs? 118 00:04:41,882 --> 00:04:43,784 I'm excited to see Chef Stephanie, 119 00:04:43,850 --> 00:04:46,586 I have the utmost respect for her as a chef. 120 00:04:46,620 --> 00:04:48,580 It's so good to see you. Yay! You made it! 121 00:04:48,613 --> 00:04:50,490 I'm still not sure what's happening here. 122 00:04:50,557 --> 00:04:53,293 Before you go shopping, each of you will have a chance 123 00:04:53,393 --> 00:04:55,620 to sit down with one of these acclaimed chefs. 124 00:04:55,687 --> 00:04:58,265 They're here to listen, help guide you along the way. 125 00:04:58,331 --> 00:04:59,399 Bit of advice, 126 00:04:59,432 --> 00:05:01,134 use the experience and knowledge of your mentor. 127 00:05:01,201 --> 00:05:04,805 Sara Bradley has been a finalist twice on Top Chef, 128 00:05:04,871 --> 00:05:09,442 so I can't wait to share my menu and get some feedback. 129 00:05:09,476 --> 00:05:11,411 There's a lot to unload. 130 00:05:11,545 --> 00:05:13,980 After you meet with Sara, Joe and Stephanie, 131 00:05:14,047 --> 00:05:16,583 you'll each get one sous-chef to join you on the shop. 132 00:05:16,616 --> 00:05:19,052 Sherry, as the winner of the last elimination challenge, 133 00:05:19,119 --> 00:05:21,087 you get first pick of your sous-chef. 134 00:05:21,154 --> 00:05:24,224 You can choose anyone from the last three eliminated chefs, 135 00:05:24,291 --> 00:05:26,193 so Jonathan, Anthony and Sieger. 136 00:05:26,259 --> 00:05:29,930 I'm gonna have to go with my buddy, Anthony. 137 00:05:29,996 --> 00:05:31,623 Who gets to pick next? 138 00:05:31,656 --> 00:05:32,666 Please, Rhoda. 139 00:05:32,732 --> 00:05:34,868 I'm gonna have to go with Sieger. 140 00:05:34,968 --> 00:05:36,937 Laurence, that means you get Jonathan. 141 00:05:37,003 --> 00:05:38,305 - Love it. - Yeah. 142 00:05:38,338 --> 00:05:40,799 We're gonna give you some time here to menu plan, 143 00:05:40,832 --> 00:05:42,142 chat with your mentors. 144 00:05:42,209 --> 00:05:44,311 You'll have $2,000 and four hours to shop 145 00:05:44,344 --> 00:05:46,279 at a variety of local markets back in Charlotte, 146 00:05:46,346 --> 00:05:49,216 and then you'll have five hours to prep and cook. 147 00:05:49,282 --> 00:05:51,852 Tomorrow, you'll have an additional two hours to prep 148 00:05:51,952 --> 00:05:54,354 and cook before service begins at Peppervine Restaurant. 149 00:05:54,454 --> 00:05:57,190 You're gonna be serving your meal to a very impressive 150 00:05:57,257 --> 00:06:00,961 table of diners, including these three amazing chefs right here. 151 00:06:00,994 --> 00:06:02,587 [cheering] 152 00:06:02,687 --> 00:06:04,164 There's a lot at stake, 153 00:06:04,197 --> 00:06:07,133 including $250,000 furnished by Graza Olive Oil, 154 00:06:07,167 --> 00:06:09,202 a prize package from the James Beard Foundation, 155 00:06:09,302 --> 00:06:10,971 and Food and Wine Magazine, 156 00:06:11,037 --> 00:06:14,140 and, of course, the title of Top Chef. 157 00:06:14,174 --> 00:06:15,709 - I'm nervous too. - Yeah! 158 00:06:15,775 --> 00:06:17,077 Yeah! 159 00:06:17,177 --> 00:06:18,511 [laughter] 160 00:06:18,578 --> 00:06:20,880 Well, good luck to all of you, and we'll see you a bit later. 161 00:06:20,981 --> 00:06:22,182 Have fun! 162 00:06:22,249 --> 00:06:23,617 [tense music] 163 00:06:24,184 --> 00:06:26,336 Oh, my gosh, it's so good to see you. 164 00:06:26,369 --> 00:06:27,320 Yeah! 165 00:06:27,354 --> 00:06:29,014 How are you feeling about the menu? 166 00:06:29,047 --> 00:06:30,849 They say you're making the best meal of your life. 167 00:06:30,882 --> 00:06:33,184 I mean, that just puts a lot of pressure, 168 00:06:33,218 --> 00:06:34,761 the way that it's worded. 169 00:06:34,828 --> 00:06:37,597 What I'm thinking is, it's gonna be almost a progression 170 00:06:37,697 --> 00:06:41,501 through how I understand my community and my food. 171 00:06:41,601 --> 00:06:42,936 Okay, love that. 172 00:06:43,003 --> 00:06:44,896 Second course, I wanna do three different, essentially, 173 00:06:44,963 --> 00:06:46,206 pieces of dim sum. 174 00:06:46,239 --> 00:06:48,141 This was always a gathering point for my family, 175 00:06:48,241 --> 00:06:49,342 it was always dim sum. 176 00:06:49,476 --> 00:06:51,378 There's a lot. You have two pages of notes of things 177 00:06:51,444 --> 00:06:52,512 you're going to get done. 178 00:06:52,545 --> 00:06:54,848 - Course two is three courses. - Right. 179 00:06:54,914 --> 00:06:57,183 I know. I've been doing a lot of that. 180 00:06:57,217 --> 00:07:00,687 The question is, how do I push that boundary of ambitious 181 00:07:00,754 --> 00:07:02,355 to almost impossible? 182 00:07:02,422 --> 00:07:05,158 And how do I execute that at a really high level? 183 00:07:05,225 --> 00:07:07,127 If there's a little trims that you have to make, 184 00:07:07,227 --> 00:07:10,221 it's still gonna be above and beyond incredible. 185 00:07:10,255 --> 00:07:11,531 [tense music] 186 00:07:12,432 --> 00:07:15,402 I know that you went through Last Chance Kitchen. 187 00:07:15,468 --> 00:07:16,903 - Yeah. - As did I. 188 00:07:16,970 --> 00:07:19,831 That was my biggest advantage, when I got back I was cooking 189 00:07:19,898 --> 00:07:21,433 loose, I was having fun, 190 00:07:21,499 --> 00:07:23,543 'cause your biggest fear is you're gonna go home. 191 00:07:23,576 --> 00:07:25,345 Be that you that got you here, 192 00:07:25,412 --> 00:07:26,880 be that you in Last Chance Kitchen. 193 00:07:26,980 --> 00:07:28,581 Getting into this menu, 194 00:07:28,648 --> 00:07:30,417 what direction do you wanna take with it? 195 00:07:30,483 --> 00:07:33,586 I don't cook Filipino food, like, professionally. 196 00:07:33,620 --> 00:07:35,622 There's a challenge that I won, 197 00:07:35,689 --> 00:07:39,092 I made a play on like an egg roll, but it's cabbage. 198 00:07:39,159 --> 00:07:41,578 Like, really just cooking from the heart. 199 00:07:41,611 --> 00:07:44,631 Lean on those techniques that you know are your strong suits, 200 00:07:44,731 --> 00:07:46,433 and then take those risks on flight. 201 00:07:46,499 --> 00:07:47,767 What are we doing for-- 202 00:07:47,834 --> 00:07:48,968 And then fourth course, 203 00:07:49,069 --> 00:07:51,438 I'm gonna do like a braised short rib, with-- 204 00:07:51,504 --> 00:07:52,972 Are you doing no dessert? 205 00:07:53,039 --> 00:07:54,274 No, no dessert. 206 00:07:54,341 --> 00:07:55,575 [dramatic music] 207 00:07:55,608 --> 00:07:56,776 Why you looking at me like that? 208 00:07:56,810 --> 00:07:59,804 I don't know, I just... it's a choice. 209 00:07:59,871 --> 00:08:04,809 Doing a toast for every course, it makes sense for all 210 00:08:04,876 --> 00:08:06,920 these people, and the places, and the things 211 00:08:06,953 --> 00:08:09,439 that I'm toasting, to not make a dessert course. 212 00:08:09,472 --> 00:08:13,626 I need to give homage to the right people. 213 00:08:13,660 --> 00:08:15,662 My god, you're making me [bleep]. 214 00:08:15,762 --> 00:08:17,931 No, don't be nervous about it, you got the right idea. 215 00:08:17,998 --> 00:08:20,917 Trust yourself, trust your instincts. 216 00:08:23,269 --> 00:08:25,739 I was born in New York, I grew up in Brazil. 217 00:08:25,805 --> 00:08:29,476 This is kinda an ode to New York and restaurants 218 00:08:29,542 --> 00:08:33,296 that were very formative in my younger years as a line cook, 219 00:08:33,329 --> 00:08:37,150 but this is a South American approach to some of it, 220 00:08:37,217 --> 00:08:38,418 not all of it. 221 00:08:38,485 --> 00:08:41,287 My main course is braised beef tongue 222 00:08:41,354 --> 00:08:43,556 with tempura langoustines, so it's a surf n turf. 223 00:08:43,623 --> 00:08:46,059 And then that's where the Brazilian comes in 224 00:08:46,159 --> 00:08:47,961 with the yuca purée. 225 00:08:48,028 --> 00:08:50,697 If the beef tongue and the langoustine 226 00:08:50,797 --> 00:08:52,465 are not equally as perfect, 227 00:08:52,599 --> 00:08:55,502 then they're gonna talk about one being worse than the other. 228 00:08:55,535 --> 00:08:56,636 Does that make sense? 229 00:08:56,736 --> 00:08:59,472 I think that in the history of Top Chef, 230 00:08:59,539 --> 00:09:02,976 not doing a duo is always a better idea. 231 00:09:03,042 --> 00:09:04,744 Got it, okay. All right. 232 00:09:04,811 --> 00:09:07,580 The food needs to be beautiful, it needs to be executed, 233 00:09:07,680 --> 00:09:10,183 it needs to be all those things, 234 00:09:10,216 --> 00:09:11,818 but also tell a story with your food. 235 00:09:11,951 --> 00:09:14,621 I was so excited when I walked up and saw two ladies. 236 00:09:14,721 --> 00:09:17,190 - Yeah, yeah, I know! That's-- - I know! 237 00:09:17,257 --> 00:09:19,225 I was excited for this. 238 00:09:20,226 --> 00:09:23,188 Hey, guys, the sous-chefs just arrived! 239 00:09:23,221 --> 00:09:25,857 - All right, good luck. - Bye, thank you! 240 00:09:26,433 --> 00:09:27,967 Comin' in hot! 241 00:09:28,034 --> 00:09:29,202 Look at these studs! 242 00:09:29,269 --> 00:09:30,804 Wow! 243 00:09:30,870 --> 00:09:32,605 Johnny, it's you and me baby! 244 00:09:32,672 --> 00:09:35,375 Hell yes! 245 00:09:35,442 --> 00:09:36,401 Hi! 246 00:09:36,468 --> 00:09:37,343 I know! 247 00:09:37,410 --> 00:09:38,411 You're stuck with me! 248 00:09:38,478 --> 00:09:39,813 I wouldn't have it any other way. 249 00:09:39,913 --> 00:09:41,214 Yeah, little brother. 250 00:09:41,281 --> 00:09:43,082 [tender music] 251 00:09:49,255 --> 00:09:55,128 And we used to have this dish that was fancier frog legs, 252 00:09:55,195 --> 00:09:56,754 we'll try it with the langoustine. 253 00:09:56,821 --> 00:09:59,899 Langoustine is a very delicate shellfish, it shows a lot 254 00:09:59,966 --> 00:10:04,104 of technique when you can cook a piece of langoustine properly. 255 00:10:04,170 --> 00:10:06,806 And to open my menu with that, I think it's a big deal. 256 00:10:06,906 --> 00:10:08,908 We need to pick up pork chow, 257 00:10:08,975 --> 00:10:10,677 beef tongue, frog legs. 258 00:10:11,544 --> 00:10:14,581 We go to dim sum, then we go to Chinese BBQ, 259 00:10:14,647 --> 00:10:17,250 but I want a nice, medium rare duck breast. 260 00:10:17,317 --> 00:10:19,953 One of our concepts, we cook 'em to be... 261 00:10:20,019 --> 00:10:21,279 135 for one hour. 262 00:10:21,346 --> 00:10:22,555 Oh, okay. 263 00:10:22,622 --> 00:10:24,290 And then it's like a rosy pink throughout, it's beautiful. 264 00:10:24,357 --> 00:10:26,793 The main thing is, I want that layer of skin, thin... 265 00:10:26,893 --> 00:10:29,395 - To get perfect. - Yeah. 266 00:10:29,429 --> 00:10:31,197 Okay, let's do this. 267 00:10:31,264 --> 00:10:35,635 I'm doing Lugaw, which is porridge, congee, with abalone. 268 00:10:35,702 --> 00:10:36,903 I'm writing all this down, 269 00:10:36,936 --> 00:10:38,805 I'm your stenographer right now, chef. 270 00:10:38,872 --> 00:10:40,473 What kinda rice are you going to be using? 271 00:10:43,743 --> 00:10:45,436 Oh, yeah. 272 00:10:45,470 --> 00:10:46,613 Jesus Christ. 273 00:10:46,679 --> 00:10:48,314 [tense music] 274 00:10:49,949 --> 00:10:51,284 Shiitakes. 275 00:10:51,351 --> 00:10:54,420 The strategy here is crossing off things 276 00:10:54,454 --> 00:10:56,089 that we're putting on our carts, 277 00:10:56,122 --> 00:10:58,758 making sure that a lot of it makes sense for the dishes. 278 00:10:58,791 --> 00:11:00,560 You got bay leaves or something? 279 00:11:00,627 --> 00:11:01,819 - Yeah. - Sick. 280 00:11:01,886 --> 00:11:04,330 The last thing I want is to have so much stuff 281 00:11:04,430 --> 00:11:06,299 that you're just paralyzed, 282 00:11:06,366 --> 00:11:08,935 and you're not even gonna use half of it. 283 00:11:08,968 --> 00:11:10,637 This is a great sized potato. 284 00:11:10,703 --> 00:11:13,940 My first dish, I'm thinking, sweet potato and uni. 285 00:11:14,007 --> 00:11:17,343 I want this to be a toast to California. 286 00:11:17,443 --> 00:11:20,180 My sister Katrina and I moved to the States together, 287 00:11:20,280 --> 00:11:23,850 twenty-something years ago, and I knew if I worked hard enough, 288 00:11:23,917 --> 00:11:25,318 I could make something of myself. 289 00:11:25,385 --> 00:11:27,687 - You got two pounds of butter? - Yeah. 290 00:11:27,787 --> 00:11:30,990 This is one pound. 291 00:11:31,057 --> 00:11:32,642 Come on, chef! 292 00:11:32,675 --> 00:11:33,860 Oh, boy. 293 00:11:33,927 --> 00:11:35,486 Ay, dios mio. 294 00:11:35,520 --> 00:11:37,030 [upbeat music] 295 00:11:37,096 --> 00:11:37,797 Whoa. 296 00:11:37,897 --> 00:11:39,499 Thinking 'bout some pork. 297 00:11:39,566 --> 00:11:41,801 It's gonna be for congee. 298 00:11:41,834 --> 00:11:43,836 For the first course, I'm toasting my mother. 299 00:11:43,903 --> 00:11:47,340 She opened a bakery and 22 years later, she handed me the keys. 300 00:11:47,407 --> 00:11:50,009 She said I could do anything I want, the only thing 301 00:11:50,043 --> 00:11:51,311 that she'd ask of me, 302 00:11:51,344 --> 00:11:55,214 was that I keep the congee and the you tiao on the menu. 303 00:11:55,281 --> 00:11:56,849 Thank you so much. Appreciate it. 304 00:11:56,883 --> 00:11:59,385 Congee is normally done with just water and rice. 305 00:11:59,452 --> 00:12:02,021 What I wanna do is build flavor in the stock, 306 00:12:02,055 --> 00:12:04,591 so we're putting in a bunch of smoked pork bones 307 00:12:04,657 --> 00:12:06,593 that are really gonna add this deep, deep flavor to it. 308 00:12:06,659 --> 00:12:08,094 Johnny! 309 00:12:08,161 --> 00:12:10,230 Yo, I'm in the chip section! 310 00:12:10,296 --> 00:12:11,664 Great. 311 00:12:11,698 --> 00:12:13,566 This is the only 00 they have, it's pizza flour. 312 00:12:13,633 --> 00:12:15,693 - You're fine with that? - Yeah, that's fine! 313 00:12:15,727 --> 00:12:17,203 Champagne vinegar's here. 314 00:12:17,236 --> 00:12:18,171 Chives will get there. 315 00:12:18,304 --> 00:12:19,839 Okay, we're ready to go to Super G. 316 00:12:19,939 --> 00:12:24,410 I'm planning to get pork chow and frog legs at Super G Market. 317 00:12:24,510 --> 00:12:26,212 I think we got it. 318 00:12:26,246 --> 00:12:29,082 Hopefully, we'll be able to get these proteins, otherwise, 319 00:12:29,148 --> 00:12:31,117 I gotta rewrite this entire menu. 320 00:12:31,184 --> 00:12:32,385 Let's go! 321 00:12:32,452 --> 00:12:34,253 [upbeat music] 322 00:12:35,254 --> 00:12:37,190 Going to the meats first thing, okay? 323 00:12:37,223 --> 00:12:38,891 I'll see you in a little bit. 324 00:12:38,958 --> 00:12:40,585 Yep. 325 00:12:40,652 --> 00:12:41,761 Tomatoes? 326 00:12:41,861 --> 00:12:43,221 How many do you need, total? 327 00:12:43,254 --> 00:12:44,530 I think this. 328 00:12:44,564 --> 00:12:45,823 All right! 329 00:12:45,923 --> 00:12:47,558 [dramatic music] 330 00:12:48,401 --> 00:12:51,304 Damn! These are so beautiful. 331 00:12:51,371 --> 00:12:53,873 Like, I'm so happy. What a treat. 332 00:12:53,973 --> 00:12:57,443 For my first course, I wanna make a frog leg moqueca. 333 00:12:57,510 --> 00:12:59,437 I'm feeling pretty good about it. 334 00:12:59,504 --> 00:13:02,415 Moqueca is an afro-brazilian dish. 335 00:13:02,448 --> 00:13:06,052 I wanna make it with a very luxurious ingredient 336 00:13:06,085 --> 00:13:08,187 that I first encountered at Le Cirque. 337 00:13:08,254 --> 00:13:09,889 So I'm grabbing my frog legs. 338 00:13:09,922 --> 00:13:11,891 They have beautiful frog legs here. 339 00:13:11,924 --> 00:13:14,360 Go and grab the lobsters then? 340 00:13:14,427 --> 00:13:16,062 We're gonna be buying a lot of things in order 341 00:13:16,129 --> 00:13:18,865 to make the different sauces that we're making very unique. 342 00:13:18,965 --> 00:13:20,867 Comin' for you, buddies. 343 00:13:20,933 --> 00:13:22,769 - Sherry? - What's up, girl? 344 00:13:22,835 --> 00:13:24,537 What does your cart look like right now? 345 00:13:24,604 --> 00:13:27,473 Insane. Look at this pork chow, do you see a pork chow? 346 00:13:27,540 --> 00:13:28,574 Where? 347 00:13:28,608 --> 00:13:30,576 I feel like Sherry should have three more people 348 00:13:30,610 --> 00:13:31,644 pushing her cart down the aisle. 349 00:13:31,711 --> 00:13:33,379 - And you got pig ears? - Yeah. 350 00:13:33,479 --> 00:13:34,647 Oh, my god. 351 00:13:34,714 --> 00:13:37,250 She's buying for plan A, B and C. 352 00:13:37,350 --> 00:13:39,085 Anthony, we have money! 353 00:13:39,118 --> 00:13:42,422 Everything will play a key role on all of these dishes. 354 00:13:42,455 --> 00:13:43,489 Thank you. 355 00:13:43,556 --> 00:13:44,824 Let's live it up! 356 00:13:52,198 --> 00:13:53,666 [dramatic music] 357 00:13:56,761 --> 00:13:57,804 Let's ----ing do it! 358 00:13:57,870 --> 00:13:59,405 ----ing do it. 359 00:13:59,472 --> 00:14:00,440 Let's get this party started! 360 00:14:00,540 --> 00:14:02,100 They're not ready for us. 361 00:14:02,166 --> 00:14:04,410 All right, you get going on those stocks and those pickles, 362 00:14:04,477 --> 00:14:05,712 and stuff. 363 00:14:05,778 --> 00:14:07,263 This is what I do, brother! 364 00:14:07,330 --> 00:14:09,307 We need to make the hominy today. 365 00:14:09,407 --> 00:14:10,550 Oh, yeah. 366 00:14:10,583 --> 00:14:12,935 We need to do the silk corn, we gotta braise collards. 367 00:14:13,002 --> 00:14:15,580 We're gonna do this, we're gonna ----ing win. 368 00:14:15,646 --> 00:14:17,415 - I'm gonna grab the abalone. - Sick. 369 00:14:17,482 --> 00:14:18,758 These are really nice. 370 00:14:18,825 --> 00:14:22,028 My second course is a toast to my mother. 371 00:14:22,061 --> 00:14:26,157 She'd make me lugaw, which is a Filipino porridge, 372 00:14:26,257 --> 00:14:27,825 but I'm making this with abalone. 373 00:14:27,925 --> 00:14:31,429 It's super comforting and it transports you 374 00:14:31,496 --> 00:14:32,864 back to being cared for. 375 00:14:32,964 --> 00:14:34,674 How do those egg plants look, Siegs? 376 00:14:34,741 --> 00:14:36,943 Getting nice and soft, getting some char. 377 00:14:36,976 --> 00:14:39,145 My third course is tortang talong. 378 00:14:39,245 --> 00:14:43,374 It's also known as torta, which is grilled eggplant omelet. 379 00:14:43,474 --> 00:14:45,318 It's usually eaten with banana ketchup, 380 00:14:45,418 --> 00:14:48,221 but instead of that, I'm making XO sauce. 381 00:14:48,254 --> 00:14:50,882 This is the base for the XO sauce. 382 00:14:50,982 --> 00:14:54,961 I want it to be a toast to my first food memory. 383 00:14:54,994 --> 00:14:57,530 I succinctly remember an eggplant, 384 00:14:57,630 --> 00:15:01,567 and thinking to myself, "Oh, I actually like this." 385 00:15:02,460 --> 00:15:03,861 [hissing] 386 00:15:04,637 --> 00:15:06,606 That just gave me a heart attack. 387 00:15:06,939 --> 00:15:08,399 [tense music] 388 00:15:08,499 --> 00:15:10,168 I'm cooking down some black garlic, 389 00:15:10,201 --> 00:15:11,744 and then we're gonna make the hoisin from there. 390 00:15:11,778 --> 00:15:13,179 This is for that dim sum. 391 00:15:13,246 --> 00:15:16,641 Second course, I'm making Lo Bak Go, which is a daikon cake, 392 00:15:16,707 --> 00:15:18,543 a scallop and shrimp tofu roll, 393 00:15:18,643 --> 00:15:20,987 then we're also doing a lobster sticky rice. 394 00:15:21,020 --> 00:15:23,689 Just do the beets with the daikon and that's it, right? 395 00:15:23,756 --> 00:15:28,019 This dish is a toast to generations old and new. 396 00:15:28,085 --> 00:15:31,831 The last time I had dim sum was with my grandma, my mother, 397 00:15:31,898 --> 00:15:33,499 with me and my son, 398 00:15:33,566 --> 00:15:35,635 so four generations in one table 399 00:15:35,668 --> 00:15:37,670 is just a really beautiful thing. 400 00:15:37,703 --> 00:15:39,071 I'm gonna start working on the duck breast, 401 00:15:39,138 --> 00:15:41,399 I'd rather play it safe and go with the sous vide. 402 00:15:41,499 --> 00:15:42,542 Yeah, yeah, 100 %. 403 00:15:42,642 --> 00:15:43,876 I think that makes more sense, actually. 404 00:15:43,943 --> 00:15:45,269 Let's not play around. 405 00:15:45,369 --> 00:15:46,746 - Okay. - Yeah. 406 00:15:46,846 --> 00:15:49,115 The third course is Chinese BBQ, and I wanna highlight the duck. 407 00:15:49,148 --> 00:15:52,518 Finding a Chinese community whether I was in London, 408 00:15:52,585 --> 00:15:55,613 in New Jersey, in Boston, was always if you find 409 00:15:55,713 --> 00:15:59,550 the hanging ducks, I think you found the Chinese people. 410 00:15:59,584 --> 00:16:01,219 This is gonna be aromatic water 411 00:16:01,285 --> 00:16:03,621 that we're gonna use to make a duck sauce tomorrow. 412 00:16:03,721 --> 00:16:06,966 We have 3 hours and 46 minutes left! 413 00:16:07,066 --> 00:16:09,402 The texture of the dumpling is nice, right? 414 00:16:09,469 --> 00:16:12,572 Perfect. Soft, sexy, velvety. It's gonna be a great dish. 415 00:16:12,672 --> 00:16:15,566 For my second course, I'm making a potato dumpling 416 00:16:15,633 --> 00:16:17,802 being served with a pig ear broth. 417 00:16:17,902 --> 00:16:19,779 I wanna take it nice and slow, 418 00:16:19,879 --> 00:16:21,814 so I'm gonna let the bones come up. 419 00:16:21,848 --> 00:16:25,218 I wanted a toast to Anthos, that's where I learned 420 00:16:25,251 --> 00:16:27,945 to celebrate very humble ingredients. 421 00:16:28,045 --> 00:16:30,481 They're so good because there's so little flour on it, 422 00:16:30,581 --> 00:16:32,291 but it makes it really hard, you know? 423 00:16:32,391 --> 00:16:34,494 But it's still worth it, I think. You know what I mean? 424 00:16:34,594 --> 00:16:37,997 I'm using the dumpling that we used in the restaurant, 425 00:16:38,064 --> 00:16:40,600 I'm just making a different version of it. 426 00:16:40,700 --> 00:16:43,569 I'm gonna get this beef tongue braising. 427 00:16:43,636 --> 00:16:47,498 My third course is beef tongue with foie gras, 428 00:16:47,598 --> 00:16:52,603 matsutakes and a Carolina Reaper leche de tigre. 429 00:16:52,637 --> 00:16:54,764 This dish is a toast to Per Se, 430 00:16:54,830 --> 00:16:59,343 being a chef just became part of my being from that point on. 431 00:16:59,443 --> 00:17:03,956 The beef tongue, it's a riff on the tongue and cheek dish 432 00:17:04,023 --> 00:17:05,224 that we had at Per Se. 433 00:17:05,291 --> 00:17:06,309 - Wanna try this? - Yeah. 434 00:17:06,342 --> 00:17:08,686 It feels very full circle. 435 00:17:08,786 --> 00:17:10,146 Nice heat. 436 00:17:10,179 --> 00:17:11,956 You think they're going to be scared that everything 437 00:17:12,023 --> 00:17:13,132 has a little bit of heat? 438 00:17:13,199 --> 00:17:14,567 I hope not. 439 00:17:14,600 --> 00:17:15,785 Hello! 440 00:17:15,851 --> 00:17:16,736 Oh, wow! 441 00:17:16,802 --> 00:17:18,195 - What's up, chefs? - Hey, chefs! 442 00:17:18,296 --> 00:17:20,656 - Hey, Laurence. - Hi, chefs! 443 00:17:20,690 --> 00:17:22,875 - What are you making? - This is making me so hungry. 444 00:17:22,909 --> 00:17:25,077 We're gonna do kind of a tour around Chinese food 445 00:17:25,144 --> 00:17:26,846 - as I know it. - Okay. 446 00:17:26,913 --> 00:17:28,781 We're doing dim sum, we're gonna do some Chinese BBQ, 447 00:17:28,848 --> 00:17:30,608 and then we're gonna make a little birthday cake 448 00:17:30,675 --> 00:17:32,051 for my wife. 449 00:17:32,118 --> 00:17:33,644 Oh. So is that who you're toasting? 450 00:17:33,711 --> 00:17:36,055 Yeah, I missed both our anniversary and her birthday 451 00:17:36,088 --> 00:17:39,050 whilst here, so I have to make up for it. 452 00:17:39,116 --> 00:17:41,861 This is a very old-school Chinese sponge cake, 453 00:17:41,961 --> 00:17:44,063 this is gonna go well with a white chocolate mousse. 454 00:17:44,096 --> 00:17:45,723 - Melts in your mouth. - Yeah. 455 00:17:45,823 --> 00:17:47,266 You think you'll leave today, 456 00:17:47,333 --> 00:17:49,135 kind of, almost ready and tomorrow is just finishing up? 457 00:17:49,201 --> 00:17:50,803 That's the idea. Making sure everything is cooked right. 458 00:17:50,836 --> 00:17:53,731 It's those tiny little moments where, "Overcooked that." 459 00:17:53,831 --> 00:17:56,008 You know? But you know how to cook it perfectly. 460 00:17:56,075 --> 00:17:57,193 [chuckling] 461 00:17:57,226 --> 00:17:58,536 Yeah. 462 00:17:58,636 --> 00:18:00,146 - Bye, chef. - Thank you. 463 00:18:00,212 --> 00:18:02,081 - Hey, Sherry. - Hi, chef! 464 00:18:02,114 --> 00:18:04,350 - It's so good to see you! - How are you? 465 00:18:04,417 --> 00:18:06,185 It's going. 466 00:18:06,252 --> 00:18:08,321 How was your time with Sara? What did you pull out of her? 467 00:18:08,387 --> 00:18:10,690 As much as I could. We did some editing, overall this is 468 00:18:10,756 --> 00:18:14,327 a toast to some of the most special places that I worked at. 469 00:18:14,360 --> 00:18:17,355 Dessert, this is an ode to my mom, 470 00:18:17,388 --> 00:18:19,857 to the farm where I grew up in Brazil. 471 00:18:19,890 --> 00:18:22,593 I wanna do a sweet hominy dish, 472 00:18:22,693 --> 00:18:25,196 I wanna finish it with corn ice cream. 473 00:18:25,262 --> 00:18:26,639 - How nice. - Yeah. 474 00:18:26,672 --> 00:18:29,008 Being at Per Se, at Le Cirque and at Anthos gave me 475 00:18:29,075 --> 00:18:31,510 a great foundation but it's started at my mom's kitchen. 476 00:18:31,544 --> 00:18:34,680 I love that the last course is the most wholesome one. 477 00:18:34,714 --> 00:18:36,707 I really like the progression of this menu. 478 00:18:36,774 --> 00:18:38,217 Yeah. Good luck. 479 00:18:38,284 --> 00:18:39,819 Thank you, thank you. 480 00:18:40,319 --> 00:18:42,021 - Rhoda. - Hey, chefs. 481 00:18:42,088 --> 00:18:43,280 How you doin', chef? 482 00:18:43,381 --> 00:18:45,191 What you working on? 483 00:18:45,224 --> 00:18:47,593 Fourth course for my dad, it's a dish called Kaldereta, 484 00:18:47,693 --> 00:18:49,862 it's one of my favorite dishes that he makes usually, 485 00:18:49,895 --> 00:18:51,664 like, Christmas or New Year. 486 00:18:51,731 --> 00:18:53,432 My dad's a merchant marine. 487 00:18:53,499 --> 00:18:57,536 He wasn't around a lot when we were growing up because of work. 488 00:18:57,570 --> 00:18:59,030 He's the best dad, 489 00:18:59,096 --> 00:19:02,041 I can't think of a better dish to honor him with. 490 00:19:02,074 --> 00:19:03,509 So what are you doing with? 491 00:19:03,576 --> 00:19:05,136 - Short rib. - There's no dessert? 492 00:19:05,202 --> 00:19:06,303 [sighing] 493 00:19:06,404 --> 00:19:07,680 We don't hold it against you. 494 00:19:07,713 --> 00:19:10,266 No, no, I understand. It's an amalgamation of things 495 00:19:10,299 --> 00:19:11,917 I was trained on, 496 00:19:11,984 --> 00:19:15,212 and now I can apply it to the food that I grew up eating. 497 00:19:15,279 --> 00:19:16,822 You're gonna crush it. 498 00:19:16,889 --> 00:19:18,491 - Get it. - Appreciate it. 499 00:19:18,974 --> 00:19:20,284 All right, chefs. 500 00:19:20,384 --> 00:19:22,987 Listen, everything looks great. When you're finished, 501 00:19:23,087 --> 00:19:26,098 meet me at Hello, Sailor on Lake Norman tonight. 502 00:19:26,165 --> 00:19:27,591 Sounds good! 503 00:19:27,658 --> 00:19:28,534 Thanks, chef! 504 00:19:28,567 --> 00:19:29,994 - Take care. - Good luck, chefs. 505 00:19:30,094 --> 00:19:31,629 Maybe we're gonna go have some drinks with Tom? 506 00:19:31,729 --> 00:19:33,898 That's exciting. I need a night out. 507 00:19:33,964 --> 00:19:36,075 One hour and 34 minutes, chefs! 508 00:19:36,142 --> 00:19:38,127 Collard greens are gonna cook for 30 minutes. 509 00:19:38,160 --> 00:19:39,612 'Bout to be, yep. 510 00:19:39,679 --> 00:19:41,672 If you wanna peel that corn at some point, too. 511 00:19:41,739 --> 00:19:42,581 Got it. 512 00:19:42,648 --> 00:19:44,150 Duck is ready to go. 513 00:19:44,250 --> 00:19:46,519 Biggest worry going in tomorrow is just the timing. 514 00:19:46,619 --> 00:19:47,853 In the second course in particular, 515 00:19:47,920 --> 00:19:50,514 there's three different dishes in one dish. 516 00:19:50,614 --> 00:19:52,591 There's not much room for error. 517 00:19:52,658 --> 00:19:54,985 We're getting there, brother! 518 00:19:55,086 --> 00:19:56,429 30 minutes, y'all! 519 00:19:56,495 --> 00:19:58,464 No uni left behind. 520 00:19:58,564 --> 00:20:00,966 Anthony! What do you still have left to do? 521 00:20:01,033 --> 00:20:02,968 - Pickles and candy. - Okay. 522 00:20:03,035 --> 00:20:05,196 Then I'm gonna peel kohlrabi and slice it up on the mandolin. 523 00:20:05,296 --> 00:20:06,964 That would be great. 524 00:20:07,031 --> 00:20:09,300 Tomorrow, I gotta portion the beef tongue, we gotta cut out 525 00:20:09,333 --> 00:20:13,037 the veggies for the moqueca, and I gotta make the yuca pureé. 526 00:20:13,104 --> 00:20:14,805 There's a lot of garnishes. 527 00:20:14,839 --> 00:20:17,783 Tomorrow's gonna be another very busy day. 528 00:20:17,850 --> 00:20:19,652 Anthony, blink once if you're okay. 529 00:20:19,718 --> 00:20:21,420 [chuckling] 530 00:20:21,454 --> 00:20:23,047 Still gotta finish the XO. 531 00:20:23,114 --> 00:20:25,883 Tomorrow, one of us is going to be Top Chef. 532 00:20:25,950 --> 00:20:28,052 I was thinking of maybe adding a little hoisin. 533 00:20:28,552 --> 00:20:30,596 Laurence made some hoisin, we could just use that. 534 00:20:30,663 --> 00:20:32,765 Hey, if the price is right, Rhoda, we got you covered. 535 00:20:32,798 --> 00:20:33,999 I'm just kidding. 536 00:20:34,100 --> 00:20:37,853 Laurence is a crazy talented chef, and then Sherry, 537 00:20:37,887 --> 00:20:40,906 she has so much training and life experience. 538 00:20:40,940 --> 00:20:43,300 It makes me nervous to go up against the two of them. 539 00:20:43,367 --> 00:20:45,911 I think this is good. Just let it sit overnight. 540 00:20:45,945 --> 00:20:49,582 We're so close to the end I can taste it. 541 00:20:49,615 --> 00:20:51,417 [dramatic music] 542 00:20:51,901 --> 00:20:53,511 [alarm chiming] 543 00:20:53,544 --> 00:20:55,212 - We got a lot done. - Yeah. 544 00:20:57,072 --> 00:20:58,591 - Adios, bye-bye. - Bye. 545 00:21:06,924 --> 00:21:09,401 [bright music] 546 00:21:09,468 --> 00:21:11,270 [birds chirping] 547 00:21:11,403 --> 00:21:12,696 Oh, what a nice day. 548 00:21:12,763 --> 00:21:13,697 Beautiful day. 549 00:21:13,764 --> 00:21:15,941 - It's gorgeous. - Wow. 550 00:21:18,602 --> 00:21:20,771 Oh, my goodness. 551 00:21:20,871 --> 00:21:23,065 - Come sit. - Have a seat. 552 00:21:23,098 --> 00:21:24,216 This is gorgeous! 553 00:21:24,283 --> 00:21:25,576 Oh, my god! 554 00:21:27,186 --> 00:21:28,854 We wanted to share a meal with you. 555 00:21:28,921 --> 00:21:30,247 - Oh, my gosh! That's amazing. - Aw! 556 00:21:30,281 --> 00:21:31,382 To celebrate your accomplishments. 557 00:21:31,448 --> 00:21:32,691 This is so cool. 558 00:21:32,758 --> 00:21:35,027 There's three extra seats, so I don't know who's coming, 559 00:21:35,060 --> 00:21:36,428 but maybe it's our mentors. 560 00:21:36,562 --> 00:21:38,030 - Are you guys hungry? - Starving. 561 00:21:38,097 --> 00:21:39,256 - Oh, good. - Great. Okay. 562 00:21:39,290 --> 00:21:41,500 We'll be right back, you just hang tight. 563 00:21:41,567 --> 00:21:42,893 - Oh! - This is special. 564 00:21:42,960 --> 00:21:44,595 It really is. 565 00:21:44,628 --> 00:21:47,139 You know what they say, like, you gotta just take it all in. 566 00:21:47,873 --> 00:21:49,108 Whoa. 567 00:21:49,175 --> 00:21:50,209 Wow! 568 00:21:50,276 --> 00:21:51,977 Did you just make that? [chuckling] 569 00:21:52,578 --> 00:21:53,604 [gasping] 570 00:21:53,637 --> 00:21:55,931 No! Are you kidding me? 571 00:21:55,965 --> 00:21:57,449 It's beautiful! 572 00:21:57,516 --> 00:21:58,951 I'm sorry, what? 573 00:21:59,051 --> 00:22:01,387 I know this dish like the back of my hand. 574 00:22:01,453 --> 00:22:02,855 Who made Kare-Kare? 575 00:22:02,922 --> 00:22:04,615 Ooh, we've heard about some things you like. 576 00:22:04,648 --> 00:22:06,325 - Oh! - Oh, my god! 577 00:22:06,458 --> 00:22:08,060 There's more coming. 578 00:22:08,127 --> 00:22:10,129 Is that like a Malagasy curry? 579 00:22:10,229 --> 00:22:11,463 Maybe. 580 00:22:11,564 --> 00:22:12,823 We know some people who know some people. 581 00:22:12,957 --> 00:22:15,167 - Oh, my god! - Oh, my god! 582 00:22:15,267 --> 00:22:16,302 You're kidding me! 583 00:22:16,402 --> 00:22:18,087 [uplifting music] 584 00:22:18,838 --> 00:22:20,506 [exclaiming] 585 00:22:22,833 --> 00:22:26,979 I'm just so happy to see my sister. I needed the hug. 586 00:22:27,012 --> 00:22:29,481 Oh, my god! You're here! 587 00:22:29,582 --> 00:22:31,342 My sister's here. 588 00:22:32,176 --> 00:22:34,820 I see Rary, but I can't believe it's her. 589 00:22:34,954 --> 00:22:35,988 I'm here. 590 00:22:36,121 --> 00:22:37,022 [gasping] 591 00:22:37,122 --> 00:22:39,450 To be in her embrace, it feels... 592 00:22:39,516 --> 00:22:41,227 like everything I needed. 593 00:22:41,627 --> 00:22:43,696 Well, you have to all introduce yourselves. 594 00:22:43,796 --> 00:22:45,431 Tell us your name and what you made. 595 00:22:45,497 --> 00:22:46,699 [laughter] 596 00:22:46,799 --> 00:22:49,134 uh, my name is Katrina, I'm Rhoda's sister. 597 00:22:49,201 --> 00:22:50,703 - Are you the oldest? - I'm the oldest. 598 00:22:50,803 --> 00:22:52,296 - I'm the second oldest. - Beautiful. 599 00:22:52,363 --> 00:22:54,531 I made this Filipino dish called Kare-Kare. 600 00:22:54,632 --> 00:22:55,674 Beautiful. 601 00:22:55,774 --> 00:22:58,611 My name is Meire, I'm Sherry's older sister. 602 00:22:58,677 --> 00:23:01,013 Sherry's the pride of the family 603 00:23:01,046 --> 00:23:03,832 because she's been cooking for us about 20 years! 604 00:23:03,866 --> 00:23:05,217 I made Picanha, 605 00:23:05,351 --> 00:23:08,787 which is a Brazilian, you know, statement on the table. 606 00:23:08,854 --> 00:23:10,289 Also looks gorgeous. 607 00:23:10,356 --> 00:23:14,860 My name is Rary, this is a coconut curry from Madagascar, 608 00:23:14,927 --> 00:23:17,896 where I'm from, and when we met in China, 609 00:23:18,030 --> 00:23:21,225 I wanted to bring a little bit of myself to him, 610 00:23:21,325 --> 00:23:22,860 so it's a nice loop. 611 00:23:22,893 --> 00:23:24,370 It is, it is. 612 00:23:24,436 --> 00:23:25,804 All right, let's do this. 613 00:23:25,871 --> 00:23:27,031 We're all starving. 614 00:23:27,064 --> 00:23:28,073 I cannot wait any longer. 615 00:23:28,207 --> 00:23:29,708 Dig in, pass around. 616 00:23:29,742 --> 00:23:31,243 [chattering] 617 00:23:31,877 --> 00:23:33,545 [laughter] 618 00:23:33,646 --> 00:23:35,673 - Oh, so good. - Uh-huh. 619 00:23:35,739 --> 00:23:37,416 The potatoes are so good. 620 00:23:37,549 --> 00:23:38,876 They're really good. 621 00:23:38,909 --> 00:23:40,369 Mmm. 622 00:23:40,402 --> 00:23:42,179 This is so special, we all needed a home-cooked meal. 623 00:23:42,246 --> 00:23:43,389 - Yeah. - Thank you. 624 00:23:43,455 --> 00:23:44,890 Thank you. No, thank you. 625 00:23:44,924 --> 00:23:47,626 Family means home, family means safety, 626 00:23:47,693 --> 00:23:50,896 and my sister means all those things to me. 627 00:23:50,930 --> 00:23:54,767 And to have her here, experiencing this with me, 628 00:23:54,867 --> 00:23:55,901 it's very special. 629 00:23:56,035 --> 00:23:57,528 [insects chirping] 630 00:23:57,594 --> 00:24:00,397 I'm curious to know what you all would think if your loved one 631 00:24:00,431 --> 00:24:02,933 was the person to take home the title of Top Chef. 632 00:24:03,033 --> 00:24:04,910 She's worked so much, so hard. 633 00:24:05,010 --> 00:24:09,615 And she really fought for this, she put a lot of things on hold. 634 00:24:11,266 --> 00:24:15,287 I wish I had the same amount of confidence in myself 635 00:24:15,387 --> 00:24:17,381 as other people do with me. 636 00:24:17,448 --> 00:24:20,217 She just really fought for her calling. This is her calling. 637 00:24:20,284 --> 00:24:21,927 She genuinely loves it. 638 00:24:21,960 --> 00:24:24,096 Like, she said it with such certainty. 639 00:24:24,196 --> 00:24:30,294 This is the boost that I didn't know I needed to just cook one 640 00:24:30,394 --> 00:24:32,004 of the best meals of my life. 641 00:24:32,071 --> 00:24:35,265 She's seen me at my worst and she's seen me at my best. 642 00:24:36,066 --> 00:24:38,711 I think we got to see the best of you as well. 643 00:24:38,744 --> 00:24:40,145 [sighing] 644 00:24:40,279 --> 00:24:42,064 This is incredible. 645 00:24:43,282 --> 00:24:46,110 I personally would not be surprised. 646 00:24:46,143 --> 00:24:50,456 It's a force that's within you, and you're brilliant at it. 647 00:24:50,589 --> 00:24:52,249 You're incredible. 648 00:24:52,316 --> 00:24:54,793 And I've known it the moment we were in this like, 649 00:24:54,827 --> 00:24:57,129 13-hour train in China, and he was like, 650 00:24:57,229 --> 00:24:58,455 "You know what? 651 00:24:58,489 --> 00:24:59,998 Maybe someday I'm gonna have like a sandwich shop." 652 00:25:00,132 --> 00:25:01,300 [laughter] 653 00:25:01,333 --> 00:25:02,901 She was the first one I ever told that. 654 00:25:02,935 --> 00:25:04,628 "I might wanna like, cook." Yeah. 655 00:25:04,661 --> 00:25:07,106 She always supported me, she always said keep going, 656 00:25:07,139 --> 00:25:09,675 she always believed in my skill and my talent. 657 00:25:11,602 --> 00:25:13,137 I'm so proud of you. 658 00:25:13,170 --> 00:25:15,914 You know, Sherry, she didn't have like the typical, 659 00:25:15,981 --> 00:25:18,984 normal teenager thing. I think she had a plan. 660 00:25:19,084 --> 00:25:22,421 She always says, "Whatever I do is for the family." 661 00:25:22,488 --> 00:25:24,648 And we couldn't be more proud of her. 662 00:25:26,175 --> 00:25:30,295 It's all the sacrifices that the women in my family 663 00:25:30,329 --> 00:25:32,197 did for me so I could be here. 664 00:25:32,331 --> 00:25:33,766 My mom crawled so I could run, 665 00:25:33,799 --> 00:25:36,860 and I would see my mom cleaning these beautiful houses 666 00:25:36,960 --> 00:25:39,004 that these rich people lived in, 667 00:25:39,104 --> 00:25:42,324 and she was back there scrubbing the toilets. 668 00:25:42,357 --> 00:25:45,002 And that just like, lit a little fire in me. 669 00:25:45,035 --> 00:25:49,481 Even if it meant not seeing my son in the morning, 670 00:25:49,548 --> 00:25:52,985 and not seeing him go off to boot camp. 671 00:25:53,052 --> 00:25:57,623 And I hope that by me being here, it does make him proud. 672 00:25:57,656 --> 00:25:59,691 Your son will be able to say, "That's my mom." 673 00:25:59,825 --> 00:26:01,727 Aw, that's so sweet. I hope so, yeah. 674 00:26:01,827 --> 00:26:04,229 So cheers to all of you. Congratulations again. 675 00:26:04,363 --> 00:26:05,722 - Cheers. - Cheers. 676 00:26:05,823 --> 00:26:07,391 [overlapping toasts] 677 00:26:07,491 --> 00:26:08,133 Thank you. 678 00:26:08,167 --> 00:26:09,526 Cheers. 679 00:26:14,398 --> 00:26:18,327 [dramatic music] 680 00:26:18,877 --> 00:26:20,979 No turning back now. 681 00:26:21,046 --> 00:26:23,081 Let's go, let's go, let's go. 682 00:26:24,683 --> 00:26:27,186 There they are! Good morning, good morning! 683 00:26:27,219 --> 00:26:29,054 - You get some rest? - Yeah. Oh, yeah. 684 00:26:29,088 --> 00:26:30,414 - Let's go, chef. - We got it. 685 00:26:30,481 --> 00:26:31,824 Had a late night last night, 686 00:26:31,890 --> 00:26:33,258 is it okay if I go home early today? 687 00:26:33,325 --> 00:26:35,018 - Aw, f... - Let's talk real quick. 688 00:26:35,085 --> 00:26:36,595 First thing that I'm gonna need from you, 689 00:26:36,662 --> 00:26:38,897 carrot leche de tigre for the beef tongue. 690 00:26:38,997 --> 00:26:40,032 Heard. 691 00:26:40,065 --> 00:26:43,560 I feel like I'm about to go to war. 692 00:26:43,594 --> 00:26:46,597 I'm moving the mastutake into the dumpling. 693 00:26:46,697 --> 00:26:49,174 After sleeping on it, I'm doing some editing. 694 00:26:49,274 --> 00:26:52,611 We'll do a couple poached and we'll do some shaved. 695 00:26:52,678 --> 00:26:55,380 I'm gonna move the matsutake into the second course, 696 00:26:55,414 --> 00:26:58,383 I know that the mushroom can stand up to all that flavor. 697 00:26:58,450 --> 00:27:00,219 It's a great day to win Top Chef. 698 00:27:00,319 --> 00:27:02,020 [upbeat music] 699 00:27:03,021 --> 00:27:06,391 Hey, I'm gonna braise some more short ribs for my fourth course. 700 00:27:06,458 --> 00:27:09,962 Gotta taste this XO after it sat for overnight. 701 00:27:10,529 --> 00:27:12,397 [intriguing beat] 702 00:27:12,498 --> 00:27:14,066 Think you can go a little bit more of everything. 703 00:27:14,166 --> 00:27:16,301 First thing I'm doing, I'm gonna work on this congee. 704 00:27:16,401 --> 00:27:17,928 We built a lot of the flavor already 705 00:27:17,961 --> 00:27:19,129 with the stock yesterday. 706 00:27:19,196 --> 00:27:21,598 Congee garnish will be right here. 707 00:27:21,632 --> 00:27:23,108 Yup. 708 00:27:23,208 --> 00:27:25,244 Chef, what would you like me to jump on for congee? 709 00:27:25,344 --> 00:27:26,770 Check on the shiitakes. 710 00:27:26,803 --> 00:27:29,448 I'm slicing the abalone for the congee. 711 00:27:29,481 --> 00:27:30,974 Are you making congee? 712 00:27:31,041 --> 00:27:32,976 - This is Filipino congee, sir. - Oh, sh--! 713 00:27:33,076 --> 00:27:34,586 - What course is yours? - First one. 714 00:27:34,686 --> 00:27:36,054 Mine's second. 715 00:27:36,121 --> 00:27:37,890 I'm doing congee as a third course! 716 00:27:37,956 --> 00:27:39,057 [laughter] 717 00:27:39,158 --> 00:27:41,318 One hour until first course, everybody! 718 00:27:41,418 --> 00:27:43,654 Gotta get the frog legs cooking. 719 00:27:43,754 --> 00:27:45,831 So the duck, it's ready to go, right? 720 00:27:45,898 --> 00:27:47,065 Yeah, yeah. Yeah. 721 00:27:47,132 --> 00:27:48,992 And we're just gonna get it in a pan, sear it. 722 00:27:49,092 --> 00:27:50,736 I think the most difficult thing to pull off today 723 00:27:50,836 --> 00:27:52,804 is making sure that this duck is okay. 724 00:27:52,905 --> 00:27:55,340 The decision to do the duck in the sous vide 725 00:27:55,440 --> 00:27:56,842 is really about consistency. 726 00:27:56,942 --> 00:27:58,001 35 minutes, chefs! 727 00:27:58,068 --> 00:27:59,011 35, damn. 728 00:27:59,077 --> 00:28:01,747 Just a little bit like this, and that's it. 729 00:28:01,813 --> 00:28:03,282 - You wanna keep them that size? - Yup. 730 00:28:03,382 --> 00:28:05,083 Frog legs in. 731 00:28:05,117 --> 00:28:06,677 - Feeling good? - Yeah. 732 00:28:06,777 --> 00:28:09,588 Right now, I'm finishing this congee with the pork 733 00:28:09,655 --> 00:28:10,789 and the century egg. 734 00:28:10,889 --> 00:28:12,424 [tense music] 735 00:28:12,491 --> 00:28:14,785 That's the best congee I ever made in my life. 736 00:28:14,851 --> 00:28:16,687 Sweet p's out. 737 00:28:16,753 --> 00:28:19,431 Potatoes look nice, they look juicy. 738 00:28:19,498 --> 00:28:22,534 There's not a lot of components in this dish, 739 00:28:22,634 --> 00:28:24,436 so every element needs to be perfect. 740 00:28:24,469 --> 00:28:26,071 [humming] 741 00:28:26,104 --> 00:28:27,272 I'm gonna fry some things. 742 00:28:27,372 --> 00:28:29,541 I'm just finishing frying the you tiao. 743 00:28:29,608 --> 00:28:30,976 Try this, Johnny. 744 00:28:31,009 --> 00:28:33,145 And then, check the crust on that, it's airy, it's light. 745 00:28:33,245 --> 00:28:35,647 I want them to see the skill that it took 746 00:28:35,714 --> 00:28:37,174 to make that you tiao... 747 00:28:37,207 --> 00:28:38,216 Mmm! 748 00:28:38,317 --> 00:28:40,143 ...as a vessel to hold a lot of that congee. 749 00:28:40,210 --> 00:28:41,987 - Oh, my god. - It's game over. 750 00:28:42,087 --> 00:28:43,288 Pull that frog leg out. 751 00:28:43,388 --> 00:28:46,483 We gotta cook 16 pieces of beautiful langoustine. 752 00:28:46,550 --> 00:28:49,152 - 16 minutes! - 16. 753 00:28:49,219 --> 00:28:52,731 [dramatic music] 754 00:28:56,902 --> 00:29:00,731 These sweet potatoes look ready for the judges. 755 00:29:00,797 --> 00:29:02,532 Thank you everyone for being here. 756 00:29:02,566 --> 00:29:03,809 The task is quite simple: 757 00:29:03,909 --> 00:29:07,179 to find the next Top Chef of season 23. 758 00:29:07,246 --> 00:29:08,981 10 minutes, chefs, 10! 759 00:29:09,014 --> 00:29:10,549 We just keep pushing and we got it. 760 00:29:10,649 --> 00:29:11,875 Yup, hell yeah. 761 00:29:11,908 --> 00:29:15,787 We got three great mentors. Sara, Joe and Stephanie. 762 00:29:15,821 --> 00:29:17,756 I feel nervous, I'm not even there, you know? 763 00:29:17,823 --> 00:29:19,191 I feel nervous 'cause I want them to-to... 764 00:29:19,224 --> 00:29:21,084 - To do well. - ...to show in here. 765 00:29:21,184 --> 00:29:23,195 6 minutes, 50 seconds, chefs. 766 00:29:23,228 --> 00:29:24,930 You're going to plate already? 767 00:29:25,030 --> 00:29:27,491 Uh, yeah. Congee retains heat really well, so. 768 00:29:27,557 --> 00:29:28,834 I'm gonna start plating. 769 00:29:28,900 --> 00:29:30,160 [sizzling] 770 00:29:30,227 --> 00:29:32,062 Crème fraîche, chef. 771 00:29:32,095 --> 00:29:33,330 [tense music] 772 00:29:33,397 --> 00:29:35,073 I'll take the lango when you have them. 773 00:29:35,107 --> 00:29:37,709 - Heard. - Gorgeous. Gorgeous, gorgeous. 774 00:29:37,776 --> 00:29:40,579 30 seconds! 775 00:29:40,679 --> 00:29:42,214 Uni going down. 776 00:29:42,280 --> 00:29:45,784 Just drape over like a little blanket. 777 00:29:45,851 --> 00:29:46,952 Okay? 778 00:29:47,052 --> 00:29:49,855 [beeping] 779 00:29:49,955 --> 00:29:51,790 Let's do this, babies! 780 00:29:51,890 --> 00:29:53,058 First course is on its way. 781 00:29:53,125 --> 00:29:54,351 Oh, my gosh. 782 00:29:54,418 --> 00:29:55,294 Here we go. 783 00:29:55,394 --> 00:29:57,195 - Thank you. - Gorgeous. 784 00:29:57,229 --> 00:29:58,530 That's a lot of sea urchin. 785 00:29:58,630 --> 00:30:00,499 Very pretty. 786 00:30:00,532 --> 00:30:02,768 - Hi. - Hello! 787 00:30:02,868 --> 00:30:07,205 If cooking the meal of a lifetime is not enough pressure, 788 00:30:07,306 --> 00:30:11,710 we also have these legends sitting at this table. 789 00:30:11,777 --> 00:30:12,936 It's nerve-wracking. 790 00:30:12,969 --> 00:30:14,404 Rhoda, we're gonna start with you, 791 00:30:14,471 --> 00:30:16,606 can you just tell us a bit about your overall menu? 792 00:30:16,640 --> 00:30:21,211 My overall menu today is a toast to all the things, and people, 793 00:30:21,278 --> 00:30:23,647 and places that really 794 00:30:23,714 --> 00:30:26,158 put a stamp in my memory as to why I'm here. 795 00:30:26,224 --> 00:30:29,561 So my first course is a toast to California. 796 00:30:29,594 --> 00:30:33,290 This is roasted sweet potato with miso butter, 797 00:30:33,323 --> 00:30:36,802 Santa Barbara uni and charred sweet potato leaves. 798 00:30:36,835 --> 00:30:38,995 Sherry, can you tell us about your overall menu? 799 00:30:39,096 --> 00:30:42,174 I wanted to toast to past experiences, 800 00:30:42,240 --> 00:30:45,344 moments, places and ingredients that have shaped me. 801 00:30:45,410 --> 00:30:48,413 My first toast is to the legendary Le Cirque, 802 00:30:48,513 --> 00:30:49,740 my first kitchen job. 803 00:30:49,806 --> 00:30:50,916 - It's nicely done. - Mm-hmm. 804 00:30:50,949 --> 00:30:52,417 That was when I was first introduced 805 00:30:52,484 --> 00:30:54,511 to French langoustines and frog legs. 806 00:30:54,611 --> 00:30:57,756 I transformed the langoustines into a moqueca, 807 00:30:57,823 --> 00:31:01,326 and the chayote, zucchini, shiitake mushrooms. 808 00:31:01,426 --> 00:31:02,853 My first kitchen job, too. 809 00:31:02,919 --> 00:31:03,987 No way! 810 00:31:04,020 --> 00:31:05,330 A few years before you. 811 00:31:05,364 --> 00:31:06,356 [chuckling] 812 00:31:06,423 --> 00:31:07,299 Laurence, tell us about your menu. 813 00:31:07,332 --> 00:31:08,658 Really, what I'm trying to do 814 00:31:08,692 --> 00:31:10,268 is take you not just on 815 00:31:10,335 --> 00:31:13,029 a traditional four-course menu, but more how I eat now, 816 00:31:13,130 --> 00:31:14,206 in different spaces 817 00:31:14,306 --> 00:31:15,974 and the different people that made that happen. 818 00:31:16,007 --> 00:31:18,276 So, my mother operated this old-school Cantonese bakery 819 00:31:18,376 --> 00:31:19,945 for 22 years, and then, she was like, 820 00:31:20,011 --> 00:31:21,279 "Do you wanna come take over?" 821 00:31:21,313 --> 00:31:23,707 And she said, "The only thing you have to do 822 00:31:23,807 --> 00:31:25,509 is keep the congee and the you tiao." 823 00:31:25,542 --> 00:31:27,352 So, the you tiao is a fried dough stick 824 00:31:27,452 --> 00:31:29,554 and we have a pork and century egg congee. 825 00:31:29,654 --> 00:31:32,357 - Thank you very much. - Thank you. 826 00:31:32,390 --> 00:31:35,460 All right, Johnny, where we at? 827 00:31:35,527 --> 00:31:37,162 I think that Laurence's congee 828 00:31:37,262 --> 00:31:38,830 developed the different layers of flavor. 829 00:31:38,897 --> 00:31:40,223 Each time I took a bite, 830 00:31:40,323 --> 00:31:42,634 I'm getting a highlight from a different flavor profile. 831 00:31:42,701 --> 00:31:44,169 The umami is great, 832 00:31:44,269 --> 00:31:46,138 but the texture, this is on the thicker side for me. 833 00:31:46,238 --> 00:31:48,198 I which it was a little warmer, 834 00:31:48,231 --> 00:31:50,475 I think that's why it thickened up, 'cause it set. 835 00:31:50,542 --> 00:31:51,968 I really admire this you tiao 836 00:31:52,035 --> 00:31:55,547 because there's no grease on my finger. 837 00:31:55,647 --> 00:31:56,882 We're a team now. 838 00:31:56,982 --> 00:31:59,142 Like the first challenge, huh? Full circle. 839 00:31:59,209 --> 00:32:01,353 I really enjoyed Sherry's dish, 840 00:32:01,453 --> 00:32:03,488 I thought it was incredibly unique and delicious. 841 00:32:03,555 --> 00:32:06,324 I love the frog leg. Spicy, delicious. 842 00:32:06,358 --> 00:32:08,693 I think it's a nice dish, it gives me French, 843 00:32:08,760 --> 00:32:10,829 but also takes me a little bit southern. 844 00:32:10,862 --> 00:32:12,222 I think overall, it was pretty good. 845 00:32:12,255 --> 00:32:13,723 Joe, what did you think of Rhoda's dish? 846 00:32:13,757 --> 00:32:17,027 The uni's unbelievable. There was sweetness there. 847 00:32:17,093 --> 00:32:18,695 That uni was spectacular. 848 00:32:18,762 --> 00:32:20,005 Don't know if I've ever had sweet potato 849 00:32:20,105 --> 00:32:21,173 and sea urchin before. 850 00:32:21,239 --> 00:32:22,399 I had not. 851 00:32:22,432 --> 00:32:24,609 It was something new and something different, and... 852 00:32:24,676 --> 00:32:25,877 you know, I think we all eat out, 853 00:32:25,977 --> 00:32:27,504 when do you see something new these days? 854 00:32:27,571 --> 00:32:29,214 It felt good out there, they're really excited. 855 00:32:29,314 --> 00:32:32,117 I think they all have very interesting perspectives. 856 00:32:32,217 --> 00:32:34,211 And they all seem very ambitious in the best way. 857 00:32:34,277 --> 00:32:35,253 I'm enjoying it. 858 00:32:35,287 --> 00:32:36,188 Really good. Good start. 859 00:32:36,288 --> 00:32:38,215 Where are the dumplings, Anthony? 860 00:32:38,281 --> 00:32:39,191 I'll grab 'em. 861 00:32:39,291 --> 00:32:40,584 20 minutes. 862 00:32:40,617 --> 00:32:42,060 How's the eggplant, chef? 863 00:32:42,160 --> 00:32:43,720 Great. You feel good for the next course? 864 00:32:43,787 --> 00:32:44,529 Yeah, feel good. 865 00:32:44,629 --> 00:32:46,198 All right, let's fry these off. 866 00:32:46,298 --> 00:32:47,624 All face down like that. 867 00:32:47,724 --> 00:32:48,633 [sizzling] 868 00:32:48,733 --> 00:32:49,926 All right, Johnny, 869 00:32:49,960 --> 00:32:51,269 once those are done, let's start plating together, 870 00:32:51,369 --> 00:32:52,737 we're gonna need a lot on this one. 871 00:32:52,771 --> 00:32:53,872 All right, I got ya. 872 00:32:53,972 --> 00:32:55,866 Let's go, let's go, let's go, let's go. 873 00:32:55,932 --> 00:32:57,300 There's so many elements 874 00:32:57,400 --> 00:32:59,102 for three different items on one dish, 875 00:32:59,135 --> 00:33:01,438 it's gonna be a lot to plate before time runs out. 876 00:33:01,471 --> 00:33:02,447 [tense music] 877 00:33:02,480 --> 00:33:03,582 13 till second, y'all. 878 00:33:03,615 --> 00:33:04,883 This gonna be a push, Johnny. 879 00:33:04,916 --> 00:33:06,318 Yeah. It's gonna be a push. 880 00:33:11,790 --> 00:33:13,758 We have 10 minutes, Johnny, let's go. 881 00:33:13,825 --> 00:33:14,759 Oh, my god. 882 00:33:14,826 --> 00:33:17,162 Okay, abalone is nice and warm. 883 00:33:17,295 --> 00:33:18,396 How are you looking? 884 00:33:18,463 --> 00:33:19,798 Thought I looked okay this morning. 885 00:33:19,931 --> 00:33:21,633 Can you stop ----ing around, okay? 886 00:33:21,666 --> 00:33:23,118 We're trying to put out second course. 887 00:33:23,151 --> 00:33:24,903 Anthony, I'm gonna put the pork jowl down, 888 00:33:24,970 --> 00:33:27,639 and then, meet me with the stock from the dumpling, okay? 889 00:33:27,672 --> 00:33:29,332 I like to plate early 890 00:33:29,466 --> 00:33:32,077 because a lot of my plating has a lot of steps, 891 00:33:32,143 --> 00:33:34,346 but that attention to detail, 892 00:33:34,446 --> 00:33:36,006 I know it's gonna make it stand out. 893 00:33:36,106 --> 00:33:37,015 Beautiful. 894 00:33:37,115 --> 00:33:38,583 - Four minutes. - Four. 895 00:33:38,650 --> 00:33:39,985 All right, we're going, we're going. 896 00:33:40,018 --> 00:33:42,087 It's supposed to be saucy, not a soup. 897 00:33:42,153 --> 00:33:43,822 Finish me with a little lime. 898 00:33:43,955 --> 00:33:45,156 - Juice? - Yeah. 899 00:33:45,190 --> 00:33:47,259 Got one minute. Go, go, go, go. 900 00:33:47,292 --> 00:33:49,185 This one's missing sriracha. 901 00:33:49,286 --> 00:33:50,287 [groaning] 902 00:33:50,353 --> 00:33:52,689 [dramatic music] 903 00:33:52,822 --> 00:33:54,482 We got it, we got it. 904 00:33:54,516 --> 00:33:55,800 [alarm beeping] 905 00:33:55,867 --> 00:33:56,993 Thank you. Great job. 906 00:33:57,027 --> 00:33:58,937 [tense music] 907 00:33:59,004 --> 00:34:00,205 Thank you. 908 00:34:00,305 --> 00:34:02,340 Congee! 909 00:34:02,440 --> 00:34:03,675 Rhoda. 910 00:34:03,708 --> 00:34:06,244 This dish is a toast to my mom. 911 00:34:06,311 --> 00:34:08,246 Every time we were not feeling well, 912 00:34:08,313 --> 00:34:10,015 she would make this porridge for me. 913 00:34:10,148 --> 00:34:14,452 So this is abalone and rice, with abalone liver mousse. 914 00:34:14,486 --> 00:34:15,620 All right, Sherry. 915 00:34:15,654 --> 00:34:17,881 Yes, so I wanted to make a toast to Anthos, 916 00:34:17,981 --> 00:34:19,883 one of those restaurants that 917 00:34:19,983 --> 00:34:22,627 really valued the simplicity of the ingredient, 918 00:34:22,661 --> 00:34:24,512 and I wanted to do that here 919 00:34:24,546 --> 00:34:27,190 with the matsutake potato dumpling, 920 00:34:27,223 --> 00:34:30,101 pig's ear stock and pickled hon-shimejis. 921 00:34:30,168 --> 00:34:31,803 Laurence. 922 00:34:31,870 --> 00:34:34,022 For me, growing up, dim sum was like, 923 00:34:34,055 --> 00:34:36,541 the gathering point for every generation. 924 00:34:36,575 --> 00:34:40,512 So, we have a daikon cake with a black garlic hoisin sauce, 925 00:34:40,612 --> 00:34:43,873 a lobster sticky rice folded in XO sauce, 926 00:34:43,907 --> 00:34:46,051 and then, we have scallop and shrimp roll 927 00:34:46,151 --> 00:34:47,519 with some fresh tofu skin. 928 00:34:47,586 --> 00:34:49,054 Great, you can get back. 929 00:34:49,154 --> 00:34:51,189 [all]: Thank you. 930 00:34:51,256 --> 00:34:52,382 [Laurence exclaiming] 931 00:34:52,415 --> 00:34:53,858 Third course! 932 00:34:53,925 --> 00:34:57,062 Rhoda's dish... the flavors in this dish were really great. 933 00:34:57,162 --> 00:34:59,297 The abalone was totally beautiful 934 00:34:59,364 --> 00:35:01,383 and such a great textural component. 935 00:35:01,416 --> 00:35:02,717 I love abalone, 936 00:35:02,751 --> 00:35:04,836 I don't usually like abalone liver sauces, 937 00:35:04,903 --> 00:35:06,529 they can have a very off flavor, 938 00:35:06,596 --> 00:35:08,056 and this one was actually really delicious. 939 00:35:08,089 --> 00:35:10,041 They just seem like they're in good spirits, 940 00:35:10,108 --> 00:35:11,434 hopefully, it continues. 941 00:35:11,568 --> 00:35:13,545 I wanted Sherry's broth to be warmer. 942 00:35:13,612 --> 00:35:17,732 The texture of the gnocchi, though, was so light and fluffy. 943 00:35:17,766 --> 00:35:20,902 But between the matsutakes, the pork jowl, 944 00:35:20,935 --> 00:35:22,278 the hon-shimeji mushrooms, 945 00:35:22,412 --> 00:35:24,447 there were all kind of chewy, but slimy at the same time. 946 00:35:24,581 --> 00:35:25,782 - How'd it go? - It was good, 947 00:35:25,915 --> 00:35:27,909 but I'm getting in my head, so like... 948 00:35:27,942 --> 00:35:29,786 Yeah, don't-don't... yeah. 949 00:35:29,919 --> 00:35:31,463 Nok, what did you think of Laurence's? 950 00:35:31,596 --> 00:35:35,200 Complex, lots of love, lots of flavors. 951 00:35:35,266 --> 00:35:37,102 I was just blown away by the sauces. 952 00:35:37,235 --> 00:35:39,104 Yeah, the sauce is the best. 953 00:35:39,204 --> 00:35:41,106 There's just like, all these little touches 954 00:35:41,206 --> 00:35:43,708 to elevate what your normal dim sum experience was. 955 00:35:43,742 --> 00:35:45,593 - How we looking? - Good. 956 00:35:45,627 --> 00:35:46,511 - You feel good? - Yeah. 957 00:35:46,578 --> 00:35:47,904 If this were a boxing match, 958 00:35:47,971 --> 00:35:49,280 it's early rounds, they're feeling each other out, 959 00:35:49,381 --> 00:35:50,882 no one's throwing a knockout punch. 960 00:35:50,915 --> 00:35:52,050 Nobody's hurt yet. 961 00:35:52,117 --> 00:35:54,244 But it's just a good fight right now. 962 00:35:54,310 --> 00:35:55,954 [tense music] 963 00:35:56,054 --> 00:35:57,313 How we looking over there? 964 00:35:57,414 --> 00:35:59,107 Looking great, I'm lacquering them up. 965 00:35:59,140 --> 00:36:00,617 Once those ducks are done, 966 00:36:00,650 --> 00:36:02,260 I want to get those cut and I wanna start plating. 967 00:36:02,327 --> 00:36:05,130 The duck, I think because we sous vided, it had time to rest. 968 00:36:05,263 --> 00:36:06,781 I just wanna get all these ducks out. 969 00:36:06,815 --> 00:36:08,658 So we're just crisping up the skin. 970 00:36:08,792 --> 00:36:10,994 Let's do this, babies! 971 00:36:11,127 --> 00:36:13,972 We gotta think about searing foie gras. 972 00:36:14,039 --> 00:36:16,099 The beef tongue is the star of the dish, 973 00:36:16,166 --> 00:36:18,176 I don't want to give it too much 974 00:36:18,276 --> 00:36:20,812 'cause I don't want it to overpower the dish. 975 00:36:20,845 --> 00:36:22,347 They all look beautiful. 976 00:36:22,447 --> 00:36:23,982 Oh, yeah. 977 00:36:24,049 --> 00:36:27,510 - A little more or you good? - Yeah, make it nice and glazy. 978 00:36:27,610 --> 00:36:28,970 Five minutes, chefs! 979 00:36:29,003 --> 00:36:32,057 Getting a bunch of these bowls, one gets soup, one gets rice. 980 00:36:32,123 --> 00:36:34,659 I can't believe I'm making this on Top Chef. 981 00:36:34,692 --> 00:36:36,453 I love my vegetables, 982 00:36:36,519 --> 00:36:38,021 I love my funky sauces, 983 00:36:38,121 --> 00:36:40,498 those are the things that bring it home for me. 984 00:36:40,565 --> 00:36:42,867 - It's okay, this dish? Or no? - Yeah, [bleep] it. 985 00:36:43,001 --> 00:36:44,502 It's a bombshell in a few bites. 986 00:36:44,569 --> 00:36:45,862 I love it too. 987 00:36:45,995 --> 00:36:46,830 We're there. 988 00:36:46,863 --> 00:36:48,173 [dramatic music] 989 00:36:48,273 --> 00:36:49,774 [alarm beeping] 990 00:36:49,808 --> 00:36:50,842 Hands up. 991 00:36:50,875 --> 00:36:52,010 Oh, my god. 992 00:36:52,043 --> 00:36:52,977 Go, let's go, babies! 993 00:36:53,078 --> 00:36:55,004 Nice job. Give 'em hell out there. 994 00:36:55,038 --> 00:36:56,948 [rhythmic music] 995 00:36:57,015 --> 00:36:58,850 Thank you. 996 00:36:58,917 --> 00:37:00,051 This is awesome. 997 00:37:00,151 --> 00:37:01,753 Rhoda, tell us about your next course, please. 998 00:37:01,820 --> 00:37:06,024 This is a toast to my very first food memories. 999 00:37:06,057 --> 00:37:07,984 This is called torta. 1000 00:37:08,051 --> 00:37:10,687 Grilled eggplant, shallow-fried on a pan. 1001 00:37:10,720 --> 00:37:13,223 XO sauce instead of the banana ketchup. 1002 00:37:13,356 --> 00:37:14,632 Sherry, tell us about your dish, please. 1003 00:37:14,666 --> 00:37:17,368 So, I wanted to do a toast to Per Se and my time there. 1004 00:37:17,469 --> 00:37:20,338 I made my own version of a Tournedos Rossini 1005 00:37:20,405 --> 00:37:21,706 with braised beef tongue 1006 00:37:21,806 --> 00:37:24,776 and I made a Carolina Reaper leche de tigre 1007 00:37:24,843 --> 00:37:26,377 and seared foie gras on top. 1008 00:37:26,478 --> 00:37:27,979 Okay, Laurence. 1009 00:37:28,046 --> 00:37:30,482 This is a toast to community. 1010 00:37:30,548 --> 00:37:32,534 This is a take on the roast duck 1011 00:37:32,567 --> 00:37:34,786 that you see hanging in a lot of Chinatowns 1012 00:37:34,853 --> 00:37:36,254 and different Chinese communities. 1013 00:37:36,354 --> 00:37:40,550 You have the seared duck breast with a glaze of sorghum, 1014 00:37:40,583 --> 00:37:42,418 and you get some broth. 1015 00:37:42,519 --> 00:37:46,297 Well, you're about to serve your final dish on Top Chef. 1016 00:37:46,364 --> 00:37:47,882 You can get back there. Thank you. 1017 00:37:47,916 --> 00:37:49,092 [all]: Thank you. 1018 00:37:49,192 --> 00:37:50,426 [clapping] 1019 00:37:50,560 --> 00:37:52,403 Dessert time, Johnny! 1020 00:37:52,537 --> 00:37:54,063 Let's go, brother! 1021 00:37:54,097 --> 00:37:55,565 Sherry dish... 1022 00:37:55,598 --> 00:37:57,041 - Oh, yeah. - Oh, my goodness. 1023 00:37:57,108 --> 00:37:58,401 She ate with that one. 1024 00:37:58,434 --> 00:38:00,103 Yes! Exactly. 1025 00:38:00,236 --> 00:38:03,414 This dish is... perfect. 1026 00:38:03,548 --> 00:38:05,150 I'm not sure if Chef Thomas 1027 00:38:05,216 --> 00:38:06,985 ever put the Carolina Reaper 1028 00:38:07,051 --> 00:38:08,736 in his dishes, but maybe he should. 1029 00:38:08,770 --> 00:38:11,723 I think we're getting a little peek into how she cooks, 1030 00:38:11,790 --> 00:38:13,558 which is big flavors, 1031 00:38:13,625 --> 00:38:15,927 high acid, high heat, high all of that. 1032 00:38:15,960 --> 00:38:18,254 This is it, y'all! Last course! 1033 00:38:18,288 --> 00:38:21,758 I'm trying not to panic, but I'm panicking. 1034 00:38:21,791 --> 00:38:23,067 [tense music] 1035 00:38:23,168 --> 00:38:25,236 Laurence, I think the problem is that the duck is over-rested. 1036 00:38:25,303 --> 00:38:27,272 My duck is really tough. 1037 00:38:27,305 --> 00:38:28,256 [tense beat] 1038 00:38:28,289 --> 00:38:30,466 The broth is just under seasoned, 1039 00:38:30,600 --> 00:38:31,843 that was a big disappointment for me. 1040 00:38:31,910 --> 00:38:33,570 How was it out there? Was it good? 1041 00:38:33,636 --> 00:38:34,771 Yeah, yeah. Very happy. 1042 00:38:34,804 --> 00:38:36,381 Camari, what did you think of Rhoda's dish? 1043 00:38:36,447 --> 00:38:38,983 It's crispy and yet... soggy. 1044 00:38:39,117 --> 00:38:42,445 I understand where it's coming from, 1045 00:38:42,478 --> 00:38:44,055 growing up in Thailand, 1046 00:38:44,122 --> 00:38:47,083 but the XO sauce doesn't taste like XO. 1047 00:38:47,150 --> 00:38:48,326 It's more like 1048 00:38:48,459 --> 00:38:50,628 - shrimp paste relish to me. - Yeah. 1049 00:38:50,728 --> 00:38:53,331 I'm like, the defense lawyer she didn't hire, 1050 00:38:53,464 --> 00:38:54,566 but it was a revelation to me. 1051 00:38:54,632 --> 00:38:56,000 - I really liked the eggplant. - Yes! 1052 00:38:56,134 --> 00:38:57,327 I love the creaminess of the interior. 1053 00:38:57,427 --> 00:38:59,137 When you got that little crispy edge, though, 1054 00:38:59,237 --> 00:39:01,631 it was perfectly fried, I thought it was delicious. 1055 00:39:03,499 --> 00:39:06,611 [dramatic music] 1056 00:39:06,678 --> 00:39:08,296 20 minutes till fourth course, y'all, 1057 00:39:08,329 --> 00:39:10,014 we're gonna be done after this! 1058 00:39:10,148 --> 00:39:13,134 Short rib just getting gently warmed through. 1059 00:39:13,167 --> 00:39:16,187 Laurence and Sherry are both doing dessert, 1060 00:39:16,321 --> 00:39:19,849 and maybe it's a little risky, making this dish, 1061 00:39:19,983 --> 00:39:23,461 but it makes sense for my progression. 1062 00:39:23,528 --> 00:39:24,662 You can taste the liver. 1063 00:39:24,762 --> 00:39:26,314 I'll just call it caramelized white chocolate cream. 1064 00:39:26,347 --> 00:39:28,166 - We'll do that at the end. - Let's do it. 1065 00:39:28,199 --> 00:39:29,534 It's pretty hot in here. 1066 00:39:29,634 --> 00:39:31,486 - The quenelle goes last? - The quenelle has to go last. 1067 00:39:31,519 --> 00:39:33,037 Seven minutes, want me to get started or no? 1068 00:39:33,137 --> 00:39:34,205 Yeah, let's do it. 1069 00:39:34,305 --> 00:39:35,865 Isn't it easy to quenelle or is it super hard? 1070 00:39:35,965 --> 00:39:37,834 - A little hard. - Let's see. 1071 00:39:38,843 --> 00:39:40,703 [tense music swells] 1072 00:39:40,803 --> 00:39:42,146 It's not gonna work. [Bleep]. 1073 00:39:42,213 --> 00:39:43,681 [tense beat] 1074 00:39:43,715 --> 00:39:45,475 The quenelles are fairly small, 1075 00:39:45,541 --> 00:39:48,052 so it starts melting almost immediately. 1076 00:39:49,512 --> 00:39:51,214 Pop it in the freezer. 1077 00:39:51,347 --> 00:39:54,592 Hopefully, the freezer will stop the ice cream from melting. 1078 00:39:54,659 --> 00:39:57,053 I'm gonna yell at you when there's one minute. 1079 00:39:57,186 --> 00:39:58,655 I'm extremely nervous. 1080 00:39:58,721 --> 00:40:00,481 [dramatic music] 1081 00:40:05,370 --> 00:40:07,363 One minute, Anthony, let's go! 1082 00:40:07,397 --> 00:40:08,740 [dramatic music] 1083 00:40:08,806 --> 00:40:11,342 Ready! 1084 00:40:11,442 --> 00:40:12,902 - Ready? Okay. - Yup. 1085 00:40:12,969 --> 00:40:14,312 - Did it all melt? - A little bit. 1086 00:40:14,379 --> 00:40:16,314 - A little lot. - Yeah, it's too hot out here. 1087 00:40:16,347 --> 00:40:17,649 We scooped it way too early, 1088 00:40:17,749 --> 00:40:19,751 I kind of have to make peace with that. 1089 00:40:19,851 --> 00:40:22,587 I'm hoping that the flavor will carry this dish through. 1090 00:40:22,654 --> 00:40:23,980 Damn. 1091 00:40:24,047 --> 00:40:25,323 This is a good amount, 1092 00:40:25,390 --> 00:40:26,291 I'm just being a bit intentional 1093 00:40:26,324 --> 00:40:27,859 about all the different elements. 1094 00:40:27,959 --> 00:40:30,086 We also have the strawberry dust if you want to... 1095 00:40:30,186 --> 00:40:31,387 No, we're done, man. 1096 00:40:31,421 --> 00:40:33,364 Good to go. GTG. 1097 00:40:33,464 --> 00:40:35,266 [dramatic music] 1098 00:40:35,333 --> 00:40:36,326 [alarm beeping] 1099 00:40:36,392 --> 00:40:37,760 Ah, my little brother. 1100 00:40:37,827 --> 00:40:38,937 Nice job. 1101 00:40:39,003 --> 00:40:41,272 - Appreciate it, man. - That's a dad slap, right here. 1102 00:40:41,339 --> 00:40:46,210 [uplifting music] 1103 00:40:46,311 --> 00:40:47,912 This is a tough course. 1104 00:40:48,012 --> 00:40:50,281 [music continues] 1105 00:40:50,381 --> 00:40:54,444 There's a lot of fun on this plate. 1106 00:40:54,544 --> 00:40:56,054 Rhoda, tell us about your final course, please. 1107 00:40:56,087 --> 00:40:59,390 This is a toast to my dad, kaldereta, 1108 00:40:59,424 --> 00:41:01,926 braised in liver and vegetables. 1109 00:41:01,960 --> 00:41:03,695 Why did you choose not to do a dessert? 1110 00:41:03,761 --> 00:41:06,456 After we talked about all the courses 1111 00:41:06,522 --> 00:41:07,790 being a toast to something, 1112 00:41:07,857 --> 00:41:10,460 it was important for me to honor my parents. 1113 00:41:10,526 --> 00:41:11,970 Sherry. 1114 00:41:12,070 --> 00:41:15,139 My uncle used to grow a lot of corn during the summer. 1115 00:41:15,239 --> 00:41:16,874 I wanted to honor the corn, 1116 00:41:16,908 --> 00:41:19,602 so I charred the husk and I turned it into an ice cream 1117 00:41:19,635 --> 00:41:21,479 that's finished with toasted Brazil nuts. 1118 00:41:21,546 --> 00:41:23,848 And Laurence, tell us about your final course, please. 1119 00:41:23,915 --> 00:41:26,184 This is a toast to my wife. 1120 00:41:26,250 --> 00:41:28,086 In the time that I've been here on Top Chef, 1121 00:41:28,152 --> 00:41:31,422 I've missed both our wedding anniversary and her birthday. 1122 00:41:31,489 --> 00:41:33,257 There's a broken birthday cake, 1123 00:41:33,324 --> 00:41:35,693 so you have fruit, you have old-school Chinese sponge cake 1124 00:41:35,727 --> 00:41:37,820 and some caramelized white chocolate cream 1125 00:41:37,887 --> 00:41:39,263 that is meant to be melting a bit, 1126 00:41:39,364 --> 00:41:40,823 because it's supposed to look kinda sad. 1127 00:41:40,923 --> 00:41:42,033 [laughter] 1128 00:41:42,066 --> 00:41:43,434 Yeah. 1129 00:41:43,468 --> 00:41:44,936 There are a few people at this table 1130 00:41:45,002 --> 00:41:46,104 that certainly know what it feels like 1131 00:41:46,204 --> 00:41:47,930 to be where you are right now. 1132 00:41:47,997 --> 00:41:50,074 [tender music] 1133 00:41:50,141 --> 00:41:53,636 [voice breaking] It was a pleasure... eating your food. 1134 00:41:53,669 --> 00:41:57,582 Thank you for all the hard work, and the dedication, 1135 00:41:57,648 --> 00:41:59,784 and the passion in creating this meal for us. 1136 00:41:59,817 --> 00:42:03,755 I truly hope that you guys feel so proud of yourselves. 1137 00:42:03,821 --> 00:42:05,256 Thank you. 1138 00:42:05,323 --> 00:42:07,350 [applause] 1139 00:42:07,450 --> 00:42:09,327 - All right, thank you. - Thank you. 1140 00:42:09,360 --> 00:42:11,129 Thank you so, so much. 1141 00:42:11,162 --> 00:42:15,933 [applause] 1142 00:42:16,000 --> 00:42:17,635 Oh, mates! 1143 00:42:17,735 --> 00:42:19,036 [Laurence sighs] 1144 00:42:19,103 --> 00:42:20,596 What did you think of Rhoda's dish? 1145 00:42:20,663 --> 00:42:23,199 It's delicious. The meat is perfect, the sauce is delicious. 1146 00:42:23,266 --> 00:42:26,602 I found Rhoda's dish to be very well executed on the short rib, 1147 00:42:26,669 --> 00:42:28,546 it's very tender, it's very well seasoned. 1148 00:42:28,613 --> 00:42:30,515 It was sort of everything else on the plate 1149 00:42:30,548 --> 00:42:32,683 that kind of felt like it didn't get enough love. 1150 00:42:32,717 --> 00:42:35,953 This was the start of something really beautiful. 1151 00:42:36,054 --> 00:42:38,556 That flavor on everything, but like... 1152 00:42:38,656 --> 00:42:39,882 Yeah, if she glazed the vegetables 1153 00:42:39,982 --> 00:42:41,359 in the braising liquid, it would've been better. 1154 00:42:41,392 --> 00:42:43,728 The little things that we're finding on each dish 1155 00:42:43,795 --> 00:42:45,730 that we have comments about, are so small. 1156 00:42:45,830 --> 00:42:46,823 So small. 1157 00:42:46,889 --> 00:42:48,099 You really have to nitpick at this point. 1158 00:42:48,166 --> 00:42:50,568 - Nice job. - Thank you. 1159 00:42:50,635 --> 00:42:53,104 I really loved the flavors in Sherry's dish. 1160 00:42:53,137 --> 00:42:55,798 The berries, and the nuts, and the hominy, 1161 00:42:55,865 --> 00:42:59,210 I just think the way she plated it... was a miss. 1162 00:42:59,243 --> 00:43:00,236 When she said ice cream, 1163 00:43:00,303 --> 00:43:01,412 I thought I, like, missed something. 1164 00:43:01,512 --> 00:43:03,906 [sighing] I wish my ice cream was ice cream. 1165 00:43:04,006 --> 00:43:06,751 - It's knowing not to cry. - Yeah, no, no, you're right. 1166 00:43:07,151 --> 00:43:09,579 What did you think of Laurence's dessert? 1167 00:43:09,645 --> 00:43:12,715 I really loved this caramelized white chocolate cream. 1168 00:43:12,748 --> 00:43:16,094 The cake itself, I would've loved to see soaked in 1169 00:43:16,160 --> 00:43:18,262 maybe some of that poaching liquid he had. 1170 00:43:18,329 --> 00:43:21,232 The cake with the cream and the nectarine, 1171 00:43:21,332 --> 00:43:23,192 that was a dessert for me. 1172 00:43:23,259 --> 00:43:24,902 You're the best. 1173 00:43:24,936 --> 00:43:27,839 As much as this dinner was really about the company 1174 00:43:27,905 --> 00:43:29,232 and having a lovely meal with all of you, 1175 00:43:29,265 --> 00:43:32,176 we do have to discuss who's standing out for you. 1176 00:43:32,243 --> 00:43:33,903 - I don't know. - I don't envy you. 1177 00:43:33,936 --> 00:43:37,114 This is the most difficult one I'm seeing in years. 1178 00:43:37,215 --> 00:43:38,883 This is going to be a nail biter. 1179 00:43:38,916 --> 00:43:40,710 Let me get in on it. 1180 00:43:40,776 --> 00:43:43,412 - Yeah. - Oh, boy, here we go. 1181 00:43:45,281 --> 00:43:50,711 [tense music] 1182 00:43:57,226 --> 00:43:58,628 You're not making it easy on us. 1183 00:43:58,694 --> 00:44:00,863 There were some, just, amazing highs. 1184 00:44:00,930 --> 00:44:03,374 And then, there were a couple dishes that were, you know, 1185 00:44:03,441 --> 00:44:05,877 little misses here and there, but we'll sort through it. 1186 00:44:05,943 --> 00:44:08,905 Rhoda, can you walk us through your first course, please? 1187 00:44:08,971 --> 00:44:11,148 There's roasted and smoked sweet potato, 1188 00:44:11,249 --> 00:44:13,150 I didn't want the urchin to get lost, 1189 00:44:13,251 --> 00:44:14,443 that's my ode to California. 1190 00:44:14,477 --> 00:44:17,288 The smoke on the sweet potato really came through. 1191 00:44:17,388 --> 00:44:18,890 How that sea urchin really 1192 00:44:18,990 --> 00:44:21,025 shines through some of that sweetness, 1193 00:44:21,058 --> 00:44:22,493 I thought it was really successful. 1194 00:44:22,593 --> 00:44:25,263 I thought it was just a fantastic dish, very original. 1195 00:44:25,363 --> 00:44:27,265 Thank you, chef. 1196 00:44:27,331 --> 00:44:29,600 Sherry, can you tell us more about your first dish, please? 1197 00:44:29,667 --> 00:44:31,135 A langoustine moqueca. 1198 00:44:31,168 --> 00:44:33,571 The idea was to highlight that broth. 1199 00:44:33,638 --> 00:44:35,239 I thought it was, quite frankly, 1200 00:44:35,306 --> 00:44:36,908 one of the better dishes you've cooked all season long. 1201 00:44:36,974 --> 00:44:38,576 It told the story really, really well. 1202 00:44:38,643 --> 00:44:40,978 I was surprised at first by the level of heat, 1203 00:44:41,078 --> 00:44:42,713 but it was really nice once I got into it. 1204 00:44:42,747 --> 00:44:44,949 That sauce is really the star of the dish. 1205 00:44:44,982 --> 00:44:45,850 Thank you. 1206 00:44:45,917 --> 00:44:47,510 Laurence, what temperature 1207 00:44:47,610 --> 00:44:49,120 did you want the dish to be served at? 1208 00:44:49,220 --> 00:44:50,513 I wanted it hot. 1209 00:44:50,580 --> 00:44:51,647 - Hot? - Yeah. 1210 00:44:51,681 --> 00:44:53,190 - Was it not? - It was room temperature, 1211 00:44:53,291 --> 00:44:54,692 and I think because of the way you plated it, 1212 00:44:54,792 --> 00:44:56,727 it was a very thin layer, it cooled off really quickly. 1213 00:44:56,761 --> 00:45:00,031 That being said, I thought it was a beautiful bowl of congee. 1214 00:45:00,097 --> 00:45:02,491 All that complexity that you put in there came through. 1215 00:45:02,525 --> 00:45:05,603 The you tiao was like, airy, not greasy. 1216 00:45:05,703 --> 00:45:08,306 All right, Rhoda, second course, please. 1217 00:45:08,339 --> 00:45:11,834 It's my version of my mom's porridge. 1218 00:45:11,867 --> 00:45:13,035 I made it with abalone. 1219 00:45:13,102 --> 00:45:15,004 I think that abalone, texturally, 1220 00:45:15,037 --> 00:45:16,781 you really nailed that. 1221 00:45:16,847 --> 00:45:20,384 I think that liver sauce really added a really nice funk. 1222 00:45:20,484 --> 00:45:23,888 Abalone is a tough ingredient to work with, 1223 00:45:23,955 --> 00:45:24,880 it was just beautifully braised. 1224 00:45:24,981 --> 00:45:26,182 Just tons and tons of flavor. 1225 00:45:26,215 --> 00:45:29,060 Thank you, chef. 1226 00:45:29,160 --> 00:45:30,319 Sherry. 1227 00:45:30,386 --> 00:45:31,996 That was toast to Anthos, 1228 00:45:32,096 --> 00:45:34,732 the idea was to highlight this really soft, delicate dumpling 1229 00:45:34,799 --> 00:45:36,100 and then, build around it. 1230 00:45:36,133 --> 00:45:39,161 Those dumplings, they were pretty fantastic, 1231 00:45:39,228 --> 00:45:42,273 but then, there were so many kind of strong flavors 1232 00:45:42,306 --> 00:45:43,708 distracting us. 1233 00:45:43,808 --> 00:45:45,534 I was a little curious, like, if there was something 1234 00:45:45,568 --> 00:45:47,570 that went wrong with the temperature of it? 1235 00:45:47,637 --> 00:45:48,579 I think we plated too early. 1236 00:45:48,679 --> 00:45:49,914 Laurence. 1237 00:45:50,014 --> 00:45:54,685 Dim sum, I wanted to kind of do at least three things. 1238 00:45:54,752 --> 00:45:55,987 Flavor-wise I was happy. 1239 00:45:56,020 --> 00:45:58,247 I thought it was a lot of little things, tons of flavor. 1240 00:45:58,347 --> 00:46:00,224 The sauce work really set the whole thing apart. 1241 00:46:00,258 --> 00:46:01,826 The black garlic hoisin was fantastic. 1242 00:46:01,926 --> 00:46:05,496 I loved the dish. All three were really good representations 1243 00:46:05,563 --> 00:46:08,824 of what those things are, but then you expended 1244 00:46:08,891 --> 00:46:10,735 on your vision of those things. 1245 00:46:10,835 --> 00:46:14,171 The lobster sticky rice was my personal favorite of the three. 1246 00:46:14,238 --> 00:46:15,373 Thank you. 1247 00:46:15,473 --> 00:46:17,675 Third course. 1248 00:46:17,775 --> 00:46:20,011 Rhoda, how did you make the XO? 1249 00:46:20,077 --> 00:46:24,607 Just blended it so that it kind of mimics banana ketchup. 1250 00:46:24,674 --> 00:46:27,677 I don't think you did service to the XO by blending it. 1251 00:46:27,743 --> 00:46:29,720 I feel you lost a lot of texture there. 1252 00:46:29,754 --> 00:46:31,889 What's the texture you were going for with the eggplant? 1253 00:46:31,922 --> 00:46:33,591 Just soft. 1254 00:46:33,624 --> 00:46:34,892 [chuckling] Okay. 1255 00:46:34,992 --> 00:46:36,594 I was all over this dish. 1256 00:46:36,694 --> 00:46:38,129 It is soft, it is fried eggplant. 1257 00:46:38,229 --> 00:46:40,456 - I was a big fan of it. - Thank you. 1258 00:46:40,523 --> 00:46:41,365 Sherry. 1259 00:46:41,465 --> 00:46:43,134 You pressure cooked the tongue? 1260 00:46:43,234 --> 00:46:44,960 Yes, so I pressure cooked it whole, 1261 00:46:45,027 --> 00:46:47,271 and then, today it was grilled and glazed in the oven. 1262 00:46:47,305 --> 00:46:50,299 You had a lot of fans of this dish at the table. 1263 00:46:50,399 --> 00:46:51,876 Yeah. The tongue was beautifully braised, 1264 00:46:51,909 --> 00:46:53,602 it was fork tender, and that's tough to do. 1265 00:46:53,636 --> 00:46:56,647 This was like if Thomas Keller was doing a pop-up in Brazil, 1266 00:46:56,747 --> 00:46:58,082 I think this would be on the menu. 1267 00:46:58,182 --> 00:46:59,050 Thank you, chef. 1268 00:46:59,083 --> 00:47:00,217 Laurence. 1269 00:47:00,318 --> 00:47:02,586 The duck, I had some kind of, like... 1270 00:47:02,653 --> 00:47:04,255 hesitation around how to cook this duck, 1271 00:47:04,288 --> 00:47:05,523 I think within the time that we had. 1272 00:47:05,556 --> 00:47:06,649 What was the concern about 1273 00:47:06,749 --> 00:47:08,059 cooking in the time you had allotted? 1274 00:47:08,092 --> 00:47:10,119 I felt like there wasn't enough time to get that done 1275 00:47:10,152 --> 00:47:11,362 and then, rested, and so, 1276 00:47:11,395 --> 00:47:13,097 I went with like a sous vide route. 1277 00:47:13,164 --> 00:47:14,632 Duck was a bit tough. 1278 00:47:14,665 --> 00:47:17,093 Was the broth seasoned to your liking? 1279 00:47:17,159 --> 00:47:18,828 Yeah, I wanted it to be under seasoned. 1280 00:47:18,928 --> 00:47:21,205 I thought of it almost like, drink it like tea. 1281 00:47:21,238 --> 00:47:25,334 I was like, hoping that it was gonna be like, flavorful broth. 1282 00:47:25,434 --> 00:47:28,012 That missed a little bit for me. 1283 00:47:28,079 --> 00:47:30,339 All right, Rhoda, tell us about your fourth course. 1284 00:47:30,406 --> 00:47:34,977 It's a dish that we usually cook during a big celebration. 1285 00:47:35,010 --> 00:47:37,146 How is it usually served? 1286 00:47:37,179 --> 00:47:39,256 Just in a bowl, and you eat it with rice. 1287 00:47:39,356 --> 00:47:40,649 With all of that stuff-- 1288 00:47:40,683 --> 00:47:43,227 With all of that stuff kind of mixed in together. 1289 00:47:43,260 --> 00:47:44,995 Everything was cooked really, really well, 1290 00:47:45,096 --> 00:47:47,631 but it kinda felt like you got lost in that story of 1291 00:47:47,665 --> 00:47:50,201 trying to present a dish that you grew up with. 1292 00:47:50,267 --> 00:47:52,269 There's a term for that, you "cheffed it up". 1293 00:47:52,336 --> 00:47:54,038 - Yeah. - Yeah. 1294 00:47:54,105 --> 00:47:55,431 I know, I know. 1295 00:47:55,498 --> 00:47:57,708 Although I gotta say, you can't end on eggplant, 1296 00:47:57,808 --> 00:47:59,835 so you had a go to a heavier course, 1297 00:47:59,869 --> 00:48:02,546 so I thought it was a good move not doing dessert. 1298 00:48:02,646 --> 00:48:04,181 Sherry. 1299 00:48:04,281 --> 00:48:07,151 My mom used to make a dish called kanjika, 1300 00:48:07,184 --> 00:48:10,654 and that was a version of what you guys got today. 1301 00:48:10,688 --> 00:48:12,548 I loved the layers of texture, 1302 00:48:12,648 --> 00:48:14,992 I loved how pronounced the corn was. 1303 00:48:15,092 --> 00:48:17,328 The ice cream was a promise that wasn't delivered on. 1304 00:48:17,428 --> 00:48:21,766 Once it hit that hot porridge, it just kinda started melting. 1305 00:48:21,799 --> 00:48:23,400 Other than the ice cream, Sherry, 1306 00:48:23,467 --> 00:48:25,227 I really enjoyed eating the dish. 1307 00:48:25,327 --> 00:48:26,804 I thought it was interesting, 1308 00:48:26,904 --> 00:48:29,340 and I really felt like we got a really good piece of you. 1309 00:48:29,373 --> 00:48:30,474 Thank you. 1310 00:48:30,541 --> 00:48:31,842 All right, Laurence. 1311 00:48:31,876 --> 00:48:34,345 I actually truly loved every single flavor on that dish. 1312 00:48:34,378 --> 00:48:35,646 Thank you. 1313 00:48:35,746 --> 00:48:40,084 I was wishing it was presented in a trifle, or a one-biter, 1314 00:48:40,151 --> 00:48:41,911 but it was really, really tasty. 1315 00:48:42,011 --> 00:48:44,288 The idea is like, this bigger picture 1316 00:48:44,321 --> 00:48:45,689 when you get everything together, 1317 00:48:45,756 --> 00:48:49,351 you get this experience by those little pieces. 1318 00:48:49,418 --> 00:48:51,554 It almost takes that to get all of that. 1319 00:48:54,198 --> 00:48:55,466 All right, well... 1320 00:48:55,499 --> 00:48:58,202 we have a very, very big decision to make. 1321 00:48:58,302 --> 00:48:59,370 A difficult one. 1322 00:48:59,436 --> 00:49:01,705 And we will call you back in a little bit. 1323 00:49:01,806 --> 00:49:03,374 - Thank you very much. - Thanks. 1324 00:49:03,407 --> 00:49:04,408 Thank you. 1325 00:49:04,508 --> 00:49:06,477 [hopeful music] 1326 00:49:06,510 --> 00:49:08,446 [exhaling deeply] 1327 00:49:14,185 --> 00:49:16,954 All the chefs had really great dishes and stand outs, 1328 00:49:17,087 --> 00:49:18,414 and then, all of them had some issues 1329 00:49:18,447 --> 00:49:19,740 on a lot of dishes too. 1330 00:49:19,773 --> 00:49:22,076 I don't know, it's feeling very equal at the moment. 1331 00:49:22,109 --> 00:49:25,663 Not going head to head, but just, as an actual menu, 1332 00:49:25,729 --> 00:49:27,256 who would get a better menu? 1333 00:49:27,289 --> 00:49:29,583 I feel like Sherry took some of the bigger swings. 1334 00:49:29,617 --> 00:49:34,630 Sherry had my favorite dish and my least favorite on her menu. 1335 00:49:34,730 --> 00:49:36,106 The langoustine with the frog legs, 1336 00:49:36,173 --> 00:49:39,109 I thought it was just beautiful, and creative, and well executed, 1337 00:49:39,243 --> 00:49:40,444 and then, on the other end, 1338 00:49:40,478 --> 00:49:42,304 Sherry's second course was my least favorite course 1339 00:49:42,438 --> 00:49:43,597 of the entire evening. 1340 00:49:43,631 --> 00:49:44,882 Yeah. 1341 00:49:44,949 --> 00:49:46,775 I think her dessert was a big mess. 1342 00:49:46,809 --> 00:49:47,751 Oh. 1343 00:49:47,818 --> 00:49:49,286 She made ice cream that melted. 1344 00:49:49,420 --> 00:49:52,723 Sure, but what I did eat, was still very good. 1345 00:49:52,790 --> 00:49:56,160 How cool is it to share it with the two of you? 1346 00:49:56,260 --> 00:49:57,319 - Yeah. - Truly. 1347 00:49:57,453 --> 00:49:58,462 Like, it was genuine, 1348 00:49:58,496 --> 00:50:00,281 I think all of us kind of put it up there. 1349 00:50:00,314 --> 00:50:02,116 I loved Laurence's story throughout 1350 00:50:02,149 --> 00:50:04,460 and I think his progression was probably my favorite. 1351 00:50:04,493 --> 00:50:06,103 It was a thoughtful menu, 1352 00:50:06,170 --> 00:50:08,539 his dishes had identity and character. 1353 00:50:08,606 --> 00:50:10,599 He's riffing off of some traditional things... 1354 00:50:10,666 --> 00:50:11,609 Yes. 1355 00:50:11,675 --> 00:50:13,244 ...and I think, actually, the other two 1356 00:50:13,277 --> 00:50:15,296 are kind of exploring more. 1357 00:50:15,329 --> 00:50:18,440 There was just a lot of really beautiful, refined bites 1358 00:50:18,507 --> 00:50:22,486 on Laurence's second plate, that I loved, that I wanna eat again. 1359 00:50:22,520 --> 00:50:23,721 The duck was the b... 1360 00:50:23,787 --> 00:50:26,056 Yeah, the duck was... off, though. 1361 00:50:26,390 --> 00:50:27,625 I wouldn't trade 1362 00:50:27,691 --> 00:50:30,227 any experience that I've had here for the world. 1363 00:50:30,294 --> 00:50:32,821 Rhoda's progression made a lot of sense to me. 1364 00:50:32,855 --> 00:50:35,833 Rhoda's sweet potato and sea urchin dish was possibly 1365 00:50:35,866 --> 00:50:38,661 the most delicious dish of the night, 1366 00:50:38,694 --> 00:50:40,838 and sort of, out of left field. 1367 00:50:40,971 --> 00:50:43,132 She cooked proteins the strongest 1368 00:50:43,198 --> 00:50:44,275 out of all three of them. 1369 00:50:44,308 --> 00:50:46,176 Yeah. The abalone and the short rib. 1370 00:50:46,277 --> 00:50:48,679 I thought Rhoda's first two courses were exceptional. 1371 00:50:48,812 --> 00:50:50,998 The braising liquid from the abalone 1372 00:50:51,031 --> 00:50:52,508 is just a big flavor bomb. 1373 00:50:52,541 --> 00:50:54,501 I think she kind of ran out of steam a little bit. 1374 00:50:54,535 --> 00:50:56,045 - Yeah. - When you look at Sherry 1375 00:50:56,145 --> 00:50:58,380 and Laurence, for different reasons, 1376 00:50:58,514 --> 00:51:01,550 their dishes didn't come to us in the way that they wanted 1377 00:51:01,650 --> 00:51:03,694 because of their timing issues in the kitchen. 1378 00:51:03,827 --> 00:51:06,513 Rhoda gave us the dishes as intended. 1379 00:51:06,547 --> 00:51:07,564 She did. 1380 00:51:07,631 --> 00:51:09,850 I'm forever grateful for this experience, 1381 00:51:09,883 --> 00:51:11,902 I think it was incredible. 1382 00:51:12,886 --> 00:51:14,238 But there can only be one. 1383 00:51:14,371 --> 00:51:15,664 Who is it? 1384 00:51:15,731 --> 00:51:16,899 [sighing deeply] 1385 00:51:17,032 --> 00:51:18,576 There were a lot of highlights. 1386 00:51:18,709 --> 00:51:20,235 You have to pick a lane in the end. 1387 00:51:20,336 --> 00:51:22,446 Yeah. This is hard. 1388 00:51:22,513 --> 00:51:25,582 This is the jump start for something greater. 1389 00:51:25,716 --> 00:51:27,318 For all of us, you know what I mean? 1390 00:51:27,384 --> 00:51:28,886 All three of them are winners, 1391 00:51:28,919 --> 00:51:30,688 because they really found who they are. 1392 00:51:30,721 --> 00:51:33,223 So, we have our next Top Chef? 1393 00:51:33,290 --> 00:51:34,216 Yes. 1394 00:51:34,249 --> 00:51:35,392 - Think so. - Okay. 1395 00:51:35,426 --> 00:51:36,961 - It's time, guys. - Oh, boy. 1396 00:51:37,027 --> 00:51:38,195 Let's go. 1397 00:51:38,262 --> 00:51:40,364 Ready as we're gonna be. 1398 00:51:40,431 --> 00:51:41,832 What a journey, y'all. 1399 00:51:41,865 --> 00:51:44,893 [intriguing music] 1400 00:51:51,266 --> 00:51:53,944 [dramatic music] 1401 00:52:03,387 --> 00:52:05,022 Chefs, it's been an absolute pleasure 1402 00:52:05,089 --> 00:52:07,124 watching the three of you cook all season long, 1403 00:52:07,191 --> 00:52:09,693 and you put your heart and soul into every single dish. 1404 00:52:09,727 --> 00:52:13,422 Unfortunately, only one of you, though, can be Top Chef. 1405 00:52:13,455 --> 00:52:17,926 [tense music] 1406 00:52:17,960 --> 00:52:21,730 The next Top Chef is... 1407 00:52:21,797 --> 00:52:28,595 [dramatic music] 1408 00:52:28,629 --> 00:52:29,605 Rhoda. 1409 00:52:29,638 --> 00:52:30,481 No! 1410 00:52:30,614 --> 00:52:32,149 [cheering] 1411 00:52:32,282 --> 00:52:33,951 [applause] 1412 00:52:34,051 --> 00:52:37,780 [uplifting music] 1413 00:52:37,813 --> 00:52:40,941 Rhoda! Congratulations! 1414 00:52:40,974 --> 00:52:42,393 [crying] 1415 00:52:42,459 --> 00:52:44,620 It's wild. 1416 00:52:44,653 --> 00:52:46,764 I can't even fathom it. 1417 00:52:46,830 --> 00:52:47,931 Never doubt! 1418 00:52:47,998 --> 00:52:49,658 It makes my heart swell. 1419 00:52:49,792 --> 00:52:50,868 How proud... 1420 00:52:50,934 --> 00:52:54,763 yeah, how proud everyone would be. 1421 00:52:54,830 --> 00:52:56,298 Congratulations. 1422 00:52:57,466 --> 00:52:58,976 - I'm so proud of you. - Oh. 1423 00:52:59,076 --> 00:53:02,771 To be able to go the entire way, there's no complaints. 1424 00:53:02,838 --> 00:53:06,016 Ultimately, I'm happy to use what I've learned here 1425 00:53:06,150 --> 00:53:07,484 to build the rest of my life. 1426 00:53:07,551 --> 00:53:08,919 [tender music] 1427 00:53:08,986 --> 00:53:11,055 Your son is gonna be so proud. 1428 00:53:11,121 --> 00:53:12,956 Thank you, I really appreciate it. 1429 00:53:12,990 --> 00:53:15,325 This is the finish line for this competition, 1430 00:53:15,426 --> 00:53:19,496 but I'm on a mission to represent where I come from, 1431 00:53:19,596 --> 00:53:21,990 and this was just the first step. 1432 00:53:22,024 --> 00:53:25,335 Top Chef has brought out so much out of me. 1433 00:53:25,402 --> 00:53:28,831 You know, anything worth doing is worth doing well. 1434 00:53:28,864 --> 00:53:31,775 And if you just put your heart into it, 1435 00:53:31,842 --> 00:53:34,778 you can make it happen and you're proof of it. 1436 00:53:34,845 --> 00:53:36,613 You know? Like, you're proof of it. 1437 00:53:36,647 --> 00:53:40,501 Rhoda, you served us a great meal of toasts. 1438 00:53:40,534 --> 00:53:43,003 Watching you through this entire competition 1439 00:53:43,036 --> 00:53:44,671 has been a complete honor. 1440 00:53:44,705 --> 00:53:46,356 We couldn't be more proud of you, 1441 00:53:46,390 --> 00:53:51,428 and truly, a toast to you, the newest Top Chef, season 23. 1442 00:53:51,495 --> 00:53:54,131 Congratulations, welcome to the club, my dear. 1443 00:53:54,198 --> 00:53:59,470 [cheering] 1444 00:53:59,536 --> 00:54:04,174 I am Rhoda Magbitang and I am... 1445 00:54:04,274 --> 00:54:06,401 I am Top Chef. 1446 00:54:06,535 --> 00:54:08,312 [Bleep] yeah, dudes! Let's go! 1447 00:54:08,378 --> 00:54:09,480 [laughter] 1448 00:54:09,546 --> 00:54:11,874 [applause]