1 00:00:00,959 --> 00:00:05,125 PADMA: Tonight is the finale of Top Chef. 2 00:00:05,125 --> 00:00:08,501 You're officially in the finale. 3 00:00:08,501 --> 00:00:10,042 Evelyn Garcia, 4 00:00:10,042 --> 00:00:11,792 the hometown hero who packs a punch 5 00:00:11,792 --> 00:00:14,042 with her unique blend of Southeast Asian 6 00:00:14,042 --> 00:00:15,459 and Latin cuisines. 7 00:00:15,459 --> 00:00:17,167 If I didn't have ten other things to eat, 8 00:00:17,167 --> 00:00:18,417 I would ask for seconds. 9 00:00:18,417 --> 00:00:19,751 Where have you been all my life? 10 00:00:19,751 --> 00:00:21,167 In Houston, apparently. 11 00:00:21,167 --> 00:00:23,042 I've been hustling. 12 00:00:23,042 --> 00:00:25,250 It was always a goal of mine and a dream to open 13 00:00:25,250 --> 00:00:27,083 a restaurant in my own city. 14 00:00:27,083 --> 00:00:29,083 If you put this on a menu, this becomes a signature. 15 00:00:29,083 --> 00:00:30,959 This is, like, destination food. 16 00:00:30,959 --> 00:00:34,501 Having to close it due to COVID was definitely very rough. 17 00:00:34,501 --> 00:00:38,083 Now, the opportunity to be on Top Chef is like-- 18 00:00:38,083 --> 00:00:39,459 Pfft. [laughs] 19 00:00:39,459 --> 00:00:41,584 I won a Quickfire! 20 00:00:41,584 --> 00:00:43,083 Took me a minute. 21 00:00:43,083 --> 00:00:44,959 Oh, my God, Daddy. 22 00:00:44,959 --> 00:00:46,250 Evelyn. 23 00:00:46,250 --> 00:00:47,959 Evelyn. 24 00:00:47,959 --> 00:00:49,959 -Evelyn. -Yeah! 25 00:00:49,959 --> 00:00:51,542 I could feel the love there. 26 00:00:51,542 --> 00:00:53,584 And it flowed into her dish completely. 27 00:00:53,584 --> 00:00:55,459 Just gotta kick some butt. 28 00:00:55,459 --> 00:00:57,792 To the brisket gods. 29 00:00:57,792 --> 00:01:00,125 PADMA: Sarah Welch, the eclectic chef from Detroit 30 00:01:00,125 --> 00:01:02,125 who dominated Last Chance Kitchen. 31 00:01:02,125 --> 00:01:03,792 Oh, sure. Just stick your fingers in the fryer there. 32 00:01:03,792 --> 00:01:05,250 -Go ahead. -Oh, come on. 33 00:01:05,250 --> 00:01:06,501 You're watching so closely. 34 00:01:06,501 --> 00:01:09,459 -Sarah. -No [bleep] way. 35 00:01:09,459 --> 00:01:11,292 This is just exceptional. 36 00:01:11,292 --> 00:01:13,792 So the winner of Last Chance Kitchen, Sarah. 37 00:01:13,792 --> 00:01:15,751 [clapping] 38 00:01:15,751 --> 00:01:17,542 When I first walked into Top Chef, 39 00:01:17,542 --> 00:01:19,459 I didn't think it was going to change my life. 40 00:01:19,459 --> 00:01:21,584 And I didn't think it was going to change who I am. 41 00:01:21,584 --> 00:01:23,501 I'm supposed to know what I'm doing right now? 42 00:01:23,501 --> 00:01:25,417 But it did all those things. 43 00:01:25,417 --> 00:01:27,584 I came back from so many failures in ways 44 00:01:27,584 --> 00:01:29,667 that I never imagined. 45 00:01:29,667 --> 00:01:31,459 Oh, God damn it. 46 00:01:31,459 --> 00:01:33,542 And it did make me more confident. 47 00:01:33,542 --> 00:01:35,375 -I hate lamb. -Oh, no. 48 00:01:35,375 --> 00:01:38,083 But it was by far my favorite dish of the evening. 49 00:01:38,083 --> 00:01:39,375 [screams] 50 00:01:39,375 --> 00:01:40,792 Nobody's watching. Oh. 51 00:01:40,792 --> 00:01:42,584 I'm gonna bust my ass to win this. 52 00:01:42,584 --> 00:01:44,250 Sarah. 53 00:01:44,250 --> 00:01:45,584 Sarah. 54 00:01:45,584 --> 00:01:47,417 -Bravo. -Sarah's was on par 55 00:01:47,417 --> 00:01:50,709 with any three-star Michelin dish that I've ever had. 56 00:01:50,709 --> 00:01:52,834 Yes! 57 00:01:52,834 --> 00:01:54,250 PADMA: Buddha Lo. 58 00:01:54,250 --> 00:01:56,250 The super fan from down under. 59 00:01:56,250 --> 00:01:58,125 Known for his over-the-top technique. 60 00:01:58,125 --> 00:01:59,709 Let's do it. 61 00:01:59,709 --> 00:02:01,792 When the plate was dropped in front of me I was 62 00:02:01,792 --> 00:02:04,375 angry and jealous that I hadn't thought of that myself. 63 00:02:04,375 --> 00:02:06,375 Very delicate. And the cuisson was perfect. 64 00:02:06,375 --> 00:02:09,209 Since I was 15 years old cooking's something I love. 65 00:02:09,209 --> 00:02:11,083 It's my passion. 66 00:02:11,083 --> 00:02:13,125 It was the best bread I've ever had on Top Chef. 67 00:02:13,125 --> 00:02:14,542 Oh, whoa. [laughs] 68 00:02:14,542 --> 00:02:16,125 I wanted to go into the competition 69 00:02:16,125 --> 00:02:18,000 so my dad can watch me on TV. 70 00:02:18,000 --> 00:02:20,584 But he passed away and the goal's changed. 71 00:02:20,584 --> 00:02:22,792 And the goal is that I want to win it now. 72 00:02:22,792 --> 00:02:24,334 I want to win it for him. 73 00:02:24,334 --> 00:02:26,584 That is so good. Buddha! 74 00:02:26,584 --> 00:02:29,000 That might be the best dessert we've had. 75 00:02:29,000 --> 00:02:30,584 WOMAN: This looks amazing. 76 00:02:30,584 --> 00:02:34,250 There's a lot of little details to discover. 77 00:02:34,250 --> 00:02:35,584 -Yes. -Yes. 78 00:02:35,584 --> 00:02:37,375 PADMA: Wow. 79 00:02:37,375 --> 00:02:39,250 The one thing I want to see is you moonwalk. 80 00:02:39,250 --> 00:02:41,459 I got some techniques, but not that one yet. 81 00:02:41,459 --> 00:02:43,417 [laughs] 82 00:02:43,417 --> 00:02:47,584 PADMA: Three chefs will duke it out to take home the title. 83 00:02:47,584 --> 00:02:49,334 At stake for the winner, 84 00:02:49,334 --> 00:02:51,250 a feature in Food and Wine magazine, 85 00:02:51,250 --> 00:02:54,459 an appearance at the Food & Wine Classic in Aspen. 86 00:02:54,459 --> 00:02:58,792 $250,000, furnished by San Pellegrino. 87 00:02:58,792 --> 00:03:01,667 And the coveted title of Top Chef. 88 00:03:01,667 --> 00:03:10,209 ♪♪♪ 89 00:03:10,209 --> 00:03:11,626 You've made it to the end, 90 00:03:11,626 --> 00:03:15,459 but there is still a lot left to do. 91 00:03:15,459 --> 00:03:20,626 So you'll each get the help of one sous chef. 92 00:03:20,626 --> 00:03:25,459 All of your former competitors are on standby as we speak. 93 00:03:25,459 --> 00:03:28,584 And ready to fly here if you choose them. 94 00:03:28,584 --> 00:03:30,709 Tom and I will see you in the morning. 95 00:03:30,709 --> 00:03:33,167 And congratulations again. 96 00:03:33,167 --> 00:03:35,167 [overlapping celebration] 97 00:03:35,167 --> 00:03:43,542 ♪♪♪ 98 00:03:43,542 --> 00:03:46,209 EVELYN: Oh, it's gorgeous outside. 99 00:03:46,209 --> 00:03:51,959 I know immediately the person that I need to call. 100 00:03:51,959 --> 00:03:53,626 Hi. 101 00:03:53,626 --> 00:03:55,167 I'm still here, man. 102 00:03:55,167 --> 00:03:56,542 -Congratulations. -Oh, whatever. 103 00:03:56,542 --> 00:03:58,375 Will you be my sous chef? 104 00:03:58,375 --> 00:03:59,792 I would love to be your sous chef. 105 00:03:59,792 --> 00:04:01,751 Oh, hell yeah. 106 00:04:01,751 --> 00:04:04,584 Honestly, I'm so excited at the prospect of cooking 107 00:04:04,584 --> 00:04:06,334 with somebody like you that I'm comfortable with. 108 00:04:06,334 --> 00:04:09,834 -I'm ready. -Hell yeah. 109 00:04:09,834 --> 00:04:11,417 [phone ringing] 110 00:04:11,417 --> 00:04:12,792 Oh, my God. 111 00:04:12,792 --> 00:04:15,083 You're coming to Arizona, girl. 112 00:04:15,083 --> 00:04:17,709 -I'm so happy for you. -Oh, thank you. 113 00:04:17,709 --> 00:04:19,584 I get Jo. We just clicked. 114 00:04:19,584 --> 00:04:22,125 She understands food the same way I do. 115 00:04:22,125 --> 00:04:24,250 We just have this energy. 116 00:04:24,250 --> 00:04:26,584 We get to come harder and stronger. 117 00:04:26,584 --> 00:04:29,334 I'm ready. 118 00:04:29,334 --> 00:04:30,959 [phone ringing] 119 00:04:30,959 --> 00:04:32,292 JACKSON: This is Jackson. 120 00:04:32,292 --> 00:04:33,584 G'day, mate. 121 00:04:33,584 --> 00:04:35,375 JACKSON: All right. 122 00:04:35,375 --> 00:04:38,125 It would be an honor for you to be my sous chef. 123 00:04:38,125 --> 00:04:39,959 JACKSON: If I can't do it myself, 124 00:04:39,959 --> 00:04:41,709 there's no one else I'd rather do it with. 125 00:04:41,709 --> 00:04:45,083 To have Jackson, I feel like I just won an advantage. 126 00:04:45,083 --> 00:04:47,167 He's such a strong cook. 127 00:04:47,167 --> 00:04:49,584 If I'm not beating him, I want him next to me. 128 00:04:49,584 --> 00:04:51,167 JACKSON: All right, talk soon. Get some rest. 129 00:04:51,167 --> 00:04:52,501 Thank you, man. Bye. 130 00:04:52,501 --> 00:04:58,334 ♪♪♪ 131 00:04:58,334 --> 00:05:04,292 [tense music] 132 00:05:04,292 --> 00:05:10,000 Looks like we're going into the city. 133 00:05:10,000 --> 00:05:11,334 Hi. 134 00:05:11,334 --> 00:05:12,584 Welcome. 135 00:05:12,584 --> 00:05:16,083 -How's it going? -Good. 136 00:05:16,083 --> 00:05:17,792 This is it. 137 00:05:17,792 --> 00:05:21,125 We are here at the historic Pima County Courthouse. 138 00:05:21,125 --> 00:05:23,792 Many big decisions have been made here. 139 00:05:23,792 --> 00:05:26,626 And we are about to make the biggest 140 00:05:26,626 --> 00:05:28,292 decision of the season. 141 00:05:28,292 --> 00:05:30,584 Because one of the three of you standing 142 00:05:30,584 --> 00:05:34,334 here will become the next Top Chef. 143 00:05:34,334 --> 00:05:36,375 You guys get it right? Court house, judges. 144 00:05:36,375 --> 00:05:37,626 It tracks, it tracks. 145 00:05:37,626 --> 00:05:39,292 [laughs] 146 00:05:39,292 --> 00:05:45,125 ♪♪♪ 147 00:05:45,125 --> 00:05:47,667 Each of you will be responsible for making 148 00:05:47,667 --> 00:05:52,501 the best four course progressive meal of your lives. 149 00:05:52,501 --> 00:05:54,501 No twists, no turns. 150 00:05:54,501 --> 00:05:56,334 Your food, your point of view. 151 00:05:56,334 --> 00:05:59,167 And you'll be serving a table full of amazing chefs. 152 00:05:59,167 --> 00:06:02,792 Including Top Chef winner Stephanie Izard. 153 00:06:02,792 --> 00:06:04,501 Oh! 154 00:06:04,501 --> 00:06:08,209 And three-star Michelin chef Eric Ripert. 155 00:06:08,209 --> 00:06:11,125 -Oh! -My God! 156 00:06:11,125 --> 00:06:13,125 It's a pretty impressive table, right? 157 00:06:13,125 --> 00:06:15,167 -Nothing to scoff at. -That's amazing. 158 00:06:15,167 --> 00:06:17,042 For the first time ever, we asked you 159 00:06:17,042 --> 00:06:18,709 who you wanted to be your sous chef. 160 00:06:18,709 --> 00:06:22,334 And we promised to fly them in. 161 00:06:22,334 --> 00:06:23,584 Hey. 162 00:06:23,584 --> 00:06:26,542 Hey! 163 00:06:26,542 --> 00:06:31,626 Hi. 164 00:06:31,626 --> 00:06:34,792 I'm glad to be standing on this side of it. 165 00:06:34,792 --> 00:06:36,501 How's your sense of taste now? 166 00:06:36,501 --> 00:06:37,792 It's actually pretty good. 167 00:06:37,792 --> 00:06:39,250 Like 70, 80%. 168 00:06:39,250 --> 00:06:40,667 -He's back. -[laughing] 169 00:06:40,667 --> 00:06:42,667 I'm not really surprised to see Buddha. 170 00:06:42,667 --> 00:06:45,542 He came in with just so much confidence. 171 00:06:45,542 --> 00:06:47,584 And Sarah is a survivor. 172 00:06:47,584 --> 00:06:49,542 She's made that clear through Last Chance Kitchen. 173 00:06:49,542 --> 00:06:51,959 But Evelyn's got a lot of momentum 174 00:06:51,959 --> 00:06:53,709 coming off of being in Houston. 175 00:06:53,709 --> 00:06:55,876 And I feel super honored to be here 176 00:06:55,876 --> 00:06:57,792 and ready to fight for my girl. 177 00:06:57,792 --> 00:07:03,792 First, you'll have $1500 to shop at a variety of local markets 178 00:07:03,792 --> 00:07:05,501 where your contactless MasterCard 179 00:07:05,501 --> 00:07:08,501 will allow you to simply tap and go. 180 00:07:08,501 --> 00:07:10,501 Less time, more markets. 181 00:07:10,501 --> 00:07:12,501 -Wow! -Wow-wow-wow. 182 00:07:12,501 --> 00:07:15,167 After you're done shopping, you'll head to the gorgeous 183 00:07:15,167 --> 00:07:19,334 Tanque Verde Ranch to prep and cook for five hours today. 184 00:07:19,334 --> 00:07:21,209 Then, tomorrow, you'll have two and a half hours 185 00:07:21,209 --> 00:07:23,375 to prep and cook before service begins. 186 00:07:23,375 --> 00:07:26,334 One of you will be leaving here 187 00:07:26,334 --> 00:07:30,000 with a cash prize of $250,000 188 00:07:30,000 --> 00:07:32,292 furnished by San Pellegrino. 189 00:07:32,292 --> 00:07:36,584 And the title of Top Chef. 190 00:07:36,584 --> 00:07:39,083 Just let that sink in a little. 191 00:07:39,083 --> 00:07:40,667 We will see you tomorrow. 192 00:07:40,667 --> 00:07:42,125 -Good luck. -We can't wait. 193 00:07:42,125 --> 00:07:44,626 -Thank you. -Thank you. 194 00:07:44,626 --> 00:07:46,667 So crazy. 195 00:07:46,667 --> 00:07:49,709 My whole thought is, like, using this area 196 00:07:49,709 --> 00:07:51,959 to inspire, like, a hunter-gatherer menu 197 00:07:51,959 --> 00:07:54,667 that feels kind of like Michigan in the desert. 198 00:07:54,667 --> 00:07:56,209 I mean, I'm honestly hoping to find 199 00:07:56,209 --> 00:07:58,125 some, like, native ingredients here. 200 00:07:58,125 --> 00:08:00,417 I'm definitely pulling inspiration of just kind of how 201 00:08:00,417 --> 00:08:03,292 my food has changed throughout the competition. 202 00:08:03,292 --> 00:08:06,292 So basically there's only three people in my family, right? 203 00:08:06,292 --> 00:08:08,501 There's my brother, there's my mom and there's my dad 204 00:08:08,501 --> 00:08:10,125 and there's four courses. 205 00:08:10,125 --> 00:08:11,834 And the last one I want to do a tribute 206 00:08:11,834 --> 00:08:13,667 to pretty much America. 207 00:08:13,667 --> 00:08:17,667 I brought from home this miso from a local company 208 00:08:17,667 --> 00:08:20,834 that turns spent product into really incredible misos. 209 00:08:20,834 --> 00:08:23,751 So, like, I want to talk about, like, food waste. 210 00:08:23,751 --> 00:08:26,167 I'm trying to get people to think 211 00:08:26,167 --> 00:08:27,709 about where food comes from. 212 00:08:27,709 --> 00:08:30,542 And the more we can use the entire product, 213 00:08:30,542 --> 00:08:32,584 the healthier our food system becomes. 214 00:08:32,584 --> 00:08:34,751 The second course, I was hoping that I could utilize 215 00:08:34,751 --> 00:08:38,042 your pasta skill set to make tortellini. 216 00:08:38,042 --> 00:08:39,626 Okay. I can do that. 217 00:08:39,626 --> 00:08:41,459 The entrée course, I want to do a rabbit ballotine. 218 00:08:41,459 --> 00:08:43,042 The whole dish is basically about 219 00:08:43,042 --> 00:08:44,626 the rabbit and what the rabbit eats. 220 00:08:44,626 --> 00:08:46,417 And then the final course is an acorn cake. 221 00:08:46,417 --> 00:08:48,459 And smoked buttermilk ice cream. 222 00:08:48,459 --> 00:08:49,959 The sour-sweet, I really love. 223 00:08:49,959 --> 00:08:51,626 What you've told me, I loved. 224 00:08:51,626 --> 00:08:53,542 Oh, great. Okay, yay! That makes me super excited. 225 00:08:53,542 --> 00:08:56,209 So I'm thinking of starting with a tiradito ceviche. 226 00:08:56,209 --> 00:08:58,709 Like, a lot of why my food is very sour, 227 00:08:58,709 --> 00:09:00,542 is because I thoroughly enjoy Peruvian food. 228 00:09:00,542 --> 00:09:02,375 -Right. -Through this journey 229 00:09:02,375 --> 00:09:04,083 of Top Chef, I've definitely realized 230 00:09:04,083 --> 00:09:05,792 my style of cooking is really 231 00:09:05,792 --> 00:09:08,542 cooking from memory and things I enjoy and love. 232 00:09:08,542 --> 00:09:10,751 And I can bring all those flavors and techniques 233 00:09:10,751 --> 00:09:13,375 together to create something very harmonious. 234 00:09:13,375 --> 00:09:17,501 For my main, I'm thinking a curry mole. 235 00:09:17,501 --> 00:09:19,334 [laughs] Just going to say it together. 236 00:09:19,334 --> 00:09:21,334 -What's four? Oh, Lord. -Dessert? 237 00:09:21,334 --> 00:09:22,834 I kind of want to bring back the buñuelo-- 238 00:09:22,834 --> 00:09:24,459 Listen, it's you. 239 00:09:24,459 --> 00:09:26,083 I'm not trying to be anything I'm not. 240 00:09:26,083 --> 00:09:27,584 I try to really show them who I am. 241 00:09:27,584 --> 00:09:29,167 And I think that that works really well. 242 00:09:29,167 --> 00:09:30,751 Yes. [laughs] 243 00:09:30,751 --> 00:09:33,542 My brother's favorite fish to eat is Hamachi. 244 00:09:33,542 --> 00:09:35,501 And we're going to slice it until we can do 245 00:09:35,501 --> 00:09:37,542 these delicate, thin petals of it. 246 00:09:37,542 --> 00:09:39,334 The third dish is called Mongolian Lamb. 247 00:09:39,334 --> 00:09:43,375 This dish is an ode to my dad. 248 00:09:43,375 --> 00:09:45,542 He's taught me how to do this dish. 249 00:09:45,542 --> 00:09:47,292 For this menu, I'm really digging deep 250 00:09:47,292 --> 00:09:49,167 and finding an emotional connection. 251 00:09:49,167 --> 00:09:51,751 It can't just be because you like it and tastes good. 252 00:09:51,751 --> 00:09:55,250 It's not authentically Chinese, but it is Australian Chinese. 253 00:09:55,250 --> 00:09:57,209 But that's what I am. And then the final dish 254 00:09:57,209 --> 00:09:59,626 we're going to do is, I wanna do pumpkin pie. 255 00:09:59,626 --> 00:10:01,083 I love it. 256 00:10:01,083 --> 00:10:02,584 Thanksgiving is very important. 257 00:10:02,584 --> 00:10:05,792 Just being able to say thank you to people here 258 00:10:05,792 --> 00:10:08,083 for letting me into this country. 259 00:10:08,083 --> 00:10:10,209 Going into this, I was a little worried that 260 00:10:10,209 --> 00:10:14,501 Buddha's menu would be some classic French boring whatever. 261 00:10:14,501 --> 00:10:16,751 But he's really telling a story through his food. 262 00:10:16,751 --> 00:10:18,209 And I'm just jealous that I can't 263 00:10:18,209 --> 00:10:19,751 be there doing it myself. 264 00:10:19,751 --> 00:10:21,250 -Yeah, let's do it. -I'm excited for this. 265 00:10:21,250 --> 00:10:22,584 [laughs] 266 00:10:22,584 --> 00:10:24,000 I'm so proud of you. 267 00:10:24,000 --> 00:10:29,959 SARAH: Let's go shop. 268 00:10:29,959 --> 00:10:31,918 [upbeat music] 269 00:10:31,918 --> 00:10:33,584 SARAH: Let's grab a decent amount 270 00:10:33,584 --> 00:10:35,042 because we have a lot of money to spend. 271 00:10:35,042 --> 00:10:36,501 EVELYN: Let's go find some [indistinct] 272 00:10:36,501 --> 00:10:37,959 JO: Let's do it. 273 00:10:37,959 --> 00:10:39,751 BUDDHA: All right, let's see what we've got. 274 00:10:39,751 --> 00:10:41,083 -Let's go veg first. -SARAH: That looks fun. 275 00:10:41,083 --> 00:10:42,667 -ROBERT: Medallions. -SARAH: Yeah. 276 00:10:42,667 --> 00:10:44,459 That's what we want. I'd like to start 277 00:10:44,459 --> 00:10:46,584 the meal with a venison tartare. 278 00:10:46,584 --> 00:10:48,709 And venison is an ingredient 279 00:10:48,709 --> 00:10:50,792 that has a place both in Michigan and in Tucson. 280 00:10:50,792 --> 00:10:52,459 It's beef heart. 281 00:10:52,459 --> 00:10:53,876 ROBERT: Are you going to pick that? 282 00:10:53,876 --> 00:10:55,792 It wouldn't be me if I didn't cook organs. 283 00:10:55,792 --> 00:10:57,959 BUDDHA: Lemongrass is going to be for the laksa paste. 284 00:10:57,959 --> 00:10:59,918 And the galangal. 285 00:10:59,918 --> 00:11:02,417 My second course is a dish that I learned from my mother. 286 00:11:02,417 --> 00:11:03,959 She makes this Penang Laksa. 287 00:11:03,959 --> 00:11:05,459 It's almost like a curry soup. 288 00:11:05,459 --> 00:11:06,918 Coconut milk we need. 289 00:11:06,918 --> 00:11:08,876 But I'm going to do my own variation of it 290 00:11:08,876 --> 00:11:12,584 and turn it into a sauce. 291 00:11:12,584 --> 00:11:14,959 Thank you very much. 292 00:11:14,959 --> 00:11:17,626 EVELYN: Trying to get all the chilies for the curry mole. 293 00:11:17,626 --> 00:11:20,751 I feel like this menu definitely shows my journey 294 00:11:20,751 --> 00:11:22,626 learning about Southeast Asian food, 295 00:11:22,626 --> 00:11:24,375 learning about my culture, 296 00:11:24,375 --> 00:11:25,918 and really tying all that together. 297 00:11:25,918 --> 00:11:27,584 Getting goosebumps. [laughs] 298 00:11:27,584 --> 00:11:28,876 I never actually used it. 299 00:11:28,876 --> 00:11:31,584 I want to just try it. 300 00:11:31,584 --> 00:11:33,792 SARAH: Would Tom kill me for using canned hominy? 301 00:11:33,792 --> 00:11:35,709 ROBERT: No, but they have fresh hominy. 302 00:11:35,709 --> 00:11:37,959 SARAH: I'm really glad we came here. 303 00:11:37,959 --> 00:11:39,584 Do we need cowboy hats? 304 00:11:39,584 --> 00:11:44,751 I want my meal to feel like a couple of cowboys 305 00:11:44,751 --> 00:11:46,417 went out into the Sonoran Desert, 306 00:11:46,417 --> 00:11:48,584 happened upon a Michelin Star kitchen, 307 00:11:48,584 --> 00:11:51,584 and then Eric Ripert was also lost in that desert 308 00:11:51,584 --> 00:11:54,083 and he came to eat it. 309 00:11:54,083 --> 00:11:58,959 That actually-- that suits you. 310 00:11:58,959 --> 00:12:00,751 Very, very excited for this menu. 311 00:12:00,751 --> 00:12:02,042 I think the menu is great. 312 00:12:02,042 --> 00:12:03,792 I mean, overall, like, me and Buddha 313 00:12:03,792 --> 00:12:05,459 have been consistent, you know? 314 00:12:05,459 --> 00:12:06,792 Yeah, like, Sarah is such a wild card. 315 00:12:06,792 --> 00:12:08,918 Yeah. 316 00:12:08,918 --> 00:12:11,375 I do believe that I worked really hard to get here. 317 00:12:11,375 --> 00:12:12,959 Yeah. You know, Sarah and I 318 00:12:12,959 --> 00:12:15,459 got eliminated together, but I'm so proud of her. 319 00:12:15,459 --> 00:12:18,542 I think she's still kind of in a bit of disbelief 320 00:12:18,542 --> 00:12:20,375 that she's top three. 321 00:12:20,375 --> 00:12:22,334 I lost and then I've just been winning constantly. 322 00:12:22,334 --> 00:12:25,584 Yeah. You guys all have very different styles. 323 00:12:25,584 --> 00:12:27,626 A hundred percent. 324 00:12:27,626 --> 00:12:29,709 From the butcher, I wouldn't mind getting 325 00:12:29,709 --> 00:12:33,876 live lobster. 326 00:12:33,876 --> 00:12:36,375 EVELYN: Lee's Oriental Market, girl. 327 00:12:36,375 --> 00:12:37,792 It's my store. 328 00:12:37,792 --> 00:12:39,042 JO: We need sesame seeds, 329 00:12:39,042 --> 00:12:41,000 we need cardamom, cumin and fennel. 330 00:12:41,000 --> 00:12:43,042 CLERK: $202.41. 331 00:12:43,042 --> 00:12:44,542 EVELYN: Yay. 332 00:12:44,542 --> 00:12:49,501 Have you got lobster tails? 333 00:12:49,501 --> 00:12:52,000 I'm taking a risk using frozen lobster tail. 334 00:12:52,000 --> 00:12:53,834 Sometimes it can get a little bit mushy, 335 00:12:53,834 --> 00:12:55,667 and we're just going to have to roll with it 336 00:12:55,667 --> 00:12:57,000 and test it out. 337 00:12:57,000 --> 00:12:58,834 -Thank you. -EVELYN: There we go. 338 00:12:58,834 --> 00:13:00,584 Now, that we're buying all these ingredients, 339 00:13:00,584 --> 00:13:02,501 it feels like there's a lot of sh-- to do. 340 00:13:02,501 --> 00:13:03,876 There is a lot of sh-- to do. 341 00:13:03,876 --> 00:13:05,125 [laughs] 342 00:13:05,125 --> 00:13:07,584 [upbeat music] 343 00:13:07,584 --> 00:13:12,959 ♪♪♪ 344 00:13:12,959 --> 00:13:15,459 -Oh, Lord. -Lord, have mercy. 345 00:13:15,459 --> 00:13:17,792 Oh, run, run, run. 346 00:13:17,792 --> 00:13:19,501 Got a lot of sh-- to do, girl. 347 00:13:19,501 --> 00:13:21,083 Bunnies! 348 00:13:21,083 --> 00:13:23,459 All right, Sarah, let's go through our game plan. 349 00:13:23,459 --> 00:13:24,834 SARAH: You hop into pasta trench, 350 00:13:24,834 --> 00:13:26,417 and I'll hop into bunny trench. 351 00:13:26,417 --> 00:13:29,125 ♪♪♪ 352 00:13:29,125 --> 00:13:31,000 Buddha, tell me a little bit about what you're doing. 353 00:13:31,000 --> 00:13:33,626 My menu is pretty much dedicated to my family. 354 00:13:33,626 --> 00:13:35,542 My brother loves yellowtail. 355 00:13:35,542 --> 00:13:37,542 My first dish is Hamachi with caviar. 356 00:13:37,542 --> 00:13:39,083 We're going to brine this Hamachi 357 00:13:39,083 --> 00:13:40,918 and we're going to do little petals 358 00:13:40,918 --> 00:13:43,042 that are going to go around this dish of caviar. 359 00:13:43,042 --> 00:13:45,584 The second course is going to be Lobster Laksa. 360 00:13:45,584 --> 00:13:47,959 My third course is going to be Mongolian Lamb. 361 00:13:47,959 --> 00:13:49,459 I've learned all of the marinations 362 00:13:49,459 --> 00:13:51,375 and the sauce work from my father. 363 00:13:51,375 --> 00:13:55,000 The fourth course is dedicated to my time in America. 364 00:13:55,000 --> 00:13:56,626 My fourth course is going to be 365 00:13:56,626 --> 00:13:57,876 be a pumpkin pie mille-feuille. 366 00:13:57,876 --> 00:14:00,667 -Squash at 70 C? -Yeah. 367 00:14:00,667 --> 00:14:02,167 SARAH: What are you doing, Evelyn? 368 00:14:02,167 --> 00:14:03,876 I got all the chilies. 369 00:14:03,876 --> 00:14:05,709 -[laughs] -Hell, yeah. 370 00:14:05,709 --> 00:14:07,042 EVELYN: For my first course today, 371 00:14:07,042 --> 00:14:08,667 I'm making Scallop Crudo. 372 00:14:08,667 --> 00:14:11,584 My second course will be crystal dumplings 373 00:14:11,584 --> 00:14:13,000 with an aromatic broth. 374 00:14:13,000 --> 00:14:14,959 -There's the curry mole. -JO: Curry mole. 375 00:14:14,959 --> 00:14:18,584 It has ginger, galangal, pumpkin seeds, almonds. 376 00:14:18,584 --> 00:14:20,584 Some good-ass frickin' chocolate. 377 00:14:20,584 --> 00:14:22,584 So, I'm, like, kind of taking technique 378 00:14:22,584 --> 00:14:24,459 from, like, curry and mole and blending them together. 379 00:14:24,459 --> 00:14:26,417 Next, I have a goat curry mole. 380 00:14:26,417 --> 00:14:28,000 I love goat, dude. 381 00:14:28,000 --> 00:14:29,959 EVELYN: It's something that I would go to the farm 382 00:14:29,959 --> 00:14:31,375 with my dad and pick a goat. 383 00:14:31,375 --> 00:14:32,626 And then, for dessert, 384 00:14:32,626 --> 00:14:34,751 a buñuelo with Cajeta Panna Cotta, 385 00:14:34,751 --> 00:14:37,792 cardamom whipped cream and basil. 386 00:14:37,792 --> 00:14:40,501 [laughs] 387 00:14:40,501 --> 00:14:43,834 My menu is like inspired by the hunter-gatherer mentality. 388 00:14:43,834 --> 00:14:45,584 So, I'm trying to just use products 389 00:14:45,584 --> 00:14:47,417 that would be in Tucson. 390 00:14:47,417 --> 00:14:50,000 For the first course I'm making Sonoran Focaccia 391 00:14:50,000 --> 00:14:52,501 with smoked butter and a venison tartare. 392 00:14:52,501 --> 00:14:55,167 We're going to save the cobs and just make corn broth 393 00:14:55,167 --> 00:14:57,542 from what would have hit the trash. 394 00:14:57,542 --> 00:15:01,375 My second course, I am making a squash tortellini 395 00:15:01,375 --> 00:15:03,584 in corn broth with a three sisters salad. 396 00:15:03,584 --> 00:15:04,959 That's enough. 397 00:15:04,959 --> 00:15:07,375 My entrée will be a rabbit ballotine 398 00:15:07,375 --> 00:15:10,501 over a salad of grains, nuts and greens. 399 00:15:10,501 --> 00:15:11,959 And for my fourth course, 400 00:15:11,959 --> 00:15:14,083 I am making smoked buttermilk ice cream 401 00:15:14,083 --> 00:15:15,667 with an acorn cake. 402 00:15:15,667 --> 00:15:17,000 He's a chubby little bunny. 403 00:15:17,000 --> 00:15:18,626 He's like me if I were a bunny. 404 00:15:18,626 --> 00:15:20,375 A little thick in the middle. 405 00:15:20,375 --> 00:15:21,876 These ballotines are going to take a while. 406 00:15:21,876 --> 00:15:23,459 So, that's my big project for today. 407 00:15:23,459 --> 00:15:24,959 Sarah, what are you thinking about, 408 00:15:24,959 --> 00:15:26,792 other than my face, when you smash the rabbit? 409 00:15:26,792 --> 00:15:28,334 SARAH: You nailed it, Chef, you nailed it. 410 00:15:28,334 --> 00:15:29,792 For the rabbit ballotines, 411 00:15:29,792 --> 00:15:31,501 I want to roast off all of the bones 412 00:15:31,501 --> 00:15:33,417 to create a jus. Bunny broth! 413 00:15:33,417 --> 00:15:36,792 And then stuff it with a mousse made from its legs. 414 00:15:36,792 --> 00:15:38,959 Rabbits are really lean and when people cook them, 415 00:15:38,959 --> 00:15:41,000 they're like, "Oh my god, this is like really dry chicken." 416 00:15:41,000 --> 00:15:42,918 But it's just because they're harder to cook. 417 00:15:42,918 --> 00:15:46,501 Can you keep your lobster stink on your side? 418 00:15:46,501 --> 00:15:47,918 JACKSON: Sorry. 419 00:15:47,918 --> 00:15:49,459 Curry mole's tasting good. 420 00:15:49,459 --> 00:15:50,959 It obviously just needs time. 421 00:15:50,959 --> 00:15:54,667 It just needs to all mell and become one. 422 00:15:54,667 --> 00:15:56,125 -BUDDHA: Does that look good? -Looks great. 423 00:15:56,125 --> 00:15:57,626 I feel like that guy looks perfect. 424 00:15:57,626 --> 00:15:58,834 BUDDHA: Good. Two hours. 425 00:15:58,834 --> 00:16:00,834 EVELYN: Two already? 426 00:16:00,834 --> 00:16:02,792 SARAH: Time flies when you're in like good company, right? 427 00:16:02,792 --> 00:16:04,459 -Hey, chefs. -Hi, guys. 428 00:16:04,459 --> 00:16:05,959 You all remember Stephanie Izard. 429 00:16:05,959 --> 00:16:07,959 And I want to introduce Chef Eric Ripert. 430 00:16:07,959 --> 00:16:09,626 Holy [bleep], that's Eric Ripert. 431 00:16:09,626 --> 00:16:10,876 I just sh-- myself. 432 00:16:10,876 --> 00:16:12,667 How you doing right now? 433 00:16:12,667 --> 00:16:14,042 -Menu is all squared away? -Yeah, it is. 434 00:16:14,042 --> 00:16:15,918 So, the first course is very funny, 435 00:16:15,918 --> 00:16:17,417 I actually learned this from Chef Ripert. 436 00:16:17,417 --> 00:16:19,417 -TOM: Uh-oh. -BUDDHA: Online. 437 00:16:19,417 --> 00:16:20,959 I'm going to be doing a Hamachi 438 00:16:20,959 --> 00:16:22,834 with a Sauce Vin Jaune, some pickled radish. 439 00:16:22,834 --> 00:16:24,542 And I'm also going to be decorating 440 00:16:24,542 --> 00:16:26,542 with some bees made out of potatoes. 441 00:16:26,542 --> 00:16:28,417 There's so many things going on in all the dishes 442 00:16:28,417 --> 00:16:29,959 so much that I couldn't-- 443 00:16:29,959 --> 00:16:31,792 I have to wait till tomorrow to see it all. 444 00:16:31,792 --> 00:16:33,584 -Good luck. -It's a lot of technique. 445 00:16:33,584 --> 00:16:34,959 He is using a lot. 446 00:16:34,959 --> 00:16:36,667 -Hey, Sarah. -Hi, Chefs. 447 00:16:36,667 --> 00:16:38,792 This menu is kind of like if my fiancé 448 00:16:38,792 --> 00:16:40,042 and I were trapped in the outback 449 00:16:40,042 --> 00:16:41,501 with a Michelin star kitchen. 450 00:16:41,501 --> 00:16:42,792 We're going to celebrate 451 00:16:42,792 --> 00:16:44,584 local Sonoran ingredients, 452 00:16:44,584 --> 00:16:46,542 but I also brought with me from Detroit misos 453 00:16:46,542 --> 00:16:49,459 made by my friends that take food going bad in the field 454 00:16:49,459 --> 00:16:50,918 and turn it into misos. 455 00:16:50,918 --> 00:16:52,959 And each course is inspired by a Miso. 456 00:16:52,959 --> 00:16:54,626 TOM: Anything that you're cautious about right now? 457 00:16:54,626 --> 00:16:55,918 -Anything-- -All of the things. 458 00:16:55,918 --> 00:16:57,626 All of it. Sounds good. 459 00:16:57,626 --> 00:16:59,501 Thank you. It was a pleasure to meet you both. 460 00:16:59,501 --> 00:17:00,959 Evelyn, Jo, how's it going? 461 00:17:00,959 --> 00:17:02,834 -Good. -What are you making? 462 00:17:02,834 --> 00:17:04,417 For my first course, 463 00:17:04,417 --> 00:17:05,959 I'm making these crystal dumplings. 464 00:17:05,959 --> 00:17:07,626 You see them in, like, dim sum. 465 00:17:07,626 --> 00:17:09,000 It's the really clear ones that you see, 466 00:17:09,000 --> 00:17:10,709 like, the farce inside. 467 00:17:10,709 --> 00:17:12,501 And then, for my third course, 468 00:17:12,501 --> 00:17:14,959 I'm making, what I'm calling curry mole. 469 00:17:14,959 --> 00:17:17,000 I'm just combining those two. 470 00:17:17,000 --> 00:17:18,751 And served with goat neck, 471 00:17:18,751 --> 00:17:20,667 which is one of my favorite proteins. 472 00:17:20,667 --> 00:17:22,167 -Goat. -I do love them. 473 00:17:22,167 --> 00:17:23,751 [laughs] 474 00:17:23,751 --> 00:17:25,584 I thoroughly enjoy your restaurant. 475 00:17:25,584 --> 00:17:27,000 When it's goat neck day, 476 00:17:27,000 --> 00:17:28,501 we're like-- it's our favorite part. 477 00:17:28,501 --> 00:17:29,959 Goat neck day? I like that. 478 00:17:29,959 --> 00:17:31,626 How are you cooking the goat? 479 00:17:31,626 --> 00:17:33,125 I'm braising it 480 00:17:33,125 --> 00:17:35,459 and then I'll have the curry mole on top. 481 00:17:35,459 --> 00:17:36,959 Looking forward to it. Thank you. 482 00:17:36,959 --> 00:17:39,959 Thanks, guys. 483 00:17:39,959 --> 00:17:41,792 There's about two hours left in the cook. 484 00:17:41,792 --> 00:17:44,083 After it's done, say goodbye to your sous chefs. 485 00:17:44,083 --> 00:17:46,959 Saddle up and meet me at Cottonwood Grove. 486 00:17:46,959 --> 00:17:48,792 SARAH: Oh, my God, are we riding horses? 487 00:17:48,792 --> 00:17:50,626 -You think we're riding horses? -EVELYN: No, I hope not. 488 00:17:50,626 --> 00:17:52,042 I hope we're riding horses, 489 00:17:52,042 --> 00:17:59,042 so, I can Evelyn ride a horse. 490 00:17:59,042 --> 00:18:01,959 [tense music] 491 00:18:01,959 --> 00:18:03,417 We start quail eggs, then we do fava beans 492 00:18:03,417 --> 00:18:04,959 -then we do the greens. -Cool. 493 00:18:04,959 --> 00:18:06,334 -You already done the pasta? -Yep. 494 00:18:06,334 --> 00:18:07,834 Dough is done. 495 00:18:07,834 --> 00:18:09,125 -Let's get on to-- -Tuiles. 496 00:18:09,125 --> 00:18:11,083 -Tuiles. -36 bees? 497 00:18:11,083 --> 00:18:14,167 Yeah, 36 for the bees and 24 for the leaves. 498 00:18:14,167 --> 00:18:15,959 JACKSON: 24 of just one color of the leaves? 499 00:18:15,959 --> 00:18:17,375 BUDDHA: Yeah. 500 00:18:17,375 --> 00:18:20,918 I have to make about 16,000 tuiles, 501 00:18:20,918 --> 00:18:22,834 which I've never done before. 502 00:18:22,834 --> 00:18:24,334 Keep going with it. 503 00:18:24,334 --> 00:18:25,959 The leaves are changing color on the plate 504 00:18:25,959 --> 00:18:27,918 just like Central Park in New York. 505 00:18:27,918 --> 00:18:29,250 16, Robert! 506 00:18:29,250 --> 00:18:31,876 Oh la la, hope I don't burn myself. 507 00:18:31,876 --> 00:18:33,334 You [bleep] crushed it. Nah, dude. 508 00:18:33,334 --> 00:18:35,167 So good. Thank you. 509 00:18:35,167 --> 00:18:37,042 -Thank you so much. -JO: I love you so much. 510 00:18:37,042 --> 00:18:38,959 -I'll see you tomorrow. -Thank you so much. 511 00:18:38,959 --> 00:18:40,876 All right, guys, shall we do it? 512 00:18:40,876 --> 00:18:43,042 Let's go get drunk with Eric Ripert. You know? 513 00:18:43,042 --> 00:18:45,292 [mellow country guitar music] 514 00:18:45,292 --> 00:18:47,918 ♪♪♪ 515 00:18:47,918 --> 00:18:49,959 -Howdy. -MARDY: Howdy, folks. 516 00:18:49,959 --> 00:18:52,000 I'm Mardy, I'm going to be your guide today. 517 00:18:52,000 --> 00:18:53,542 -Hey, Mardy. -Welcome to Tanque Verde Ranch. 518 00:18:53,542 --> 00:18:55,250 Holy sh--, I'm about to ride a horse. 519 00:18:55,250 --> 00:18:56,876 [laughs] 520 00:18:56,876 --> 00:18:59,167 -You guys ready to ride? -Yes, absolutely. 521 00:18:59,167 --> 00:19:00,834 Evelyn, I'm going to put you up first 522 00:19:00,834 --> 00:19:02,792 and I'm going to put you on this horse. 523 00:19:02,792 --> 00:19:05,083 If I get you to stand up right there on that mounting block. 524 00:19:05,083 --> 00:19:06,792 Yeah, I was just like, I've never done this. 525 00:19:06,792 --> 00:19:08,292 -You got this, gal. -Oh, my god. 526 00:19:08,292 --> 00:19:10,042 -BUDDHA: Wow. -SARAH: Yeah, girl. 527 00:19:10,042 --> 00:19:11,918 Stop. Thank you. 528 00:19:11,918 --> 00:19:13,834 Okay, ladies and gentlemen, are we ready to ride? 529 00:19:13,834 --> 00:19:15,501 -SARAH: I think so. -EVELYN: Yes, I think. 530 00:19:15,501 --> 00:19:17,375 BUDDHA: Oh, my Lord. 531 00:19:17,375 --> 00:19:19,792 I love horseback riding. 532 00:19:19,792 --> 00:19:22,292 So I'm jazzed. 533 00:19:22,292 --> 00:19:23,834 It's just beautiful. 534 00:19:23,834 --> 00:19:25,167 EVELYN: It's like a fricking postcard. 535 00:19:25,167 --> 00:19:26,667 BUDDHA: Yee-haw! 536 00:19:26,667 --> 00:19:28,167 SARAH: Evelyn, what would you do 537 00:19:28,167 --> 00:19:29,751 for a sick cowboy hat in this moment? 538 00:19:29,751 --> 00:19:30,918 EVELYN: I'm good. 539 00:19:30,918 --> 00:19:33,167 BUDDHA: Look at this. 540 00:19:33,167 --> 00:19:35,751 Oh, yeah. 541 00:19:35,751 --> 00:19:37,709 EVELYN: Oh, Lord. 542 00:19:37,709 --> 00:19:38,959 Stephanie? 543 00:19:38,959 --> 00:19:40,709 Oh god. Chef Eric Ripert. 544 00:19:40,709 --> 00:19:42,167 Are they all there? 545 00:19:42,167 --> 00:19:43,417 Hey, Chef. 546 00:19:43,417 --> 00:19:45,792 TOM: Look at this! 547 00:19:45,792 --> 00:19:49,167 [upbeat music] 548 00:19:49,167 --> 00:19:50,959 What we got cooking, Chefs? 549 00:19:50,959 --> 00:19:52,751 TOM: Oh, we've got-- we've got some lamb, 550 00:19:52,751 --> 00:19:54,792 we've got some potatoes, we have ratatouille. 551 00:19:54,792 --> 00:19:57,125 Since you guys have been cooking for us all season long, 552 00:19:57,125 --> 00:19:58,792 we thought we would cook something for you. 553 00:19:58,792 --> 00:20:00,375 You deserve it. 554 00:20:00,375 --> 00:20:02,125 Hey, what are you sticking your hands in there? 555 00:20:02,125 --> 00:20:03,834 -Some figs. -Oh, those are my figs. 556 00:20:03,834 --> 00:20:05,167 -They're delicious. -Those are my topping. 557 00:20:05,167 --> 00:20:06,792 [laughing] 558 00:20:06,792 --> 00:20:08,918 -Cheers. -Cheers. 559 00:20:08,918 --> 00:20:11,000 [clanking] 560 00:20:11,000 --> 00:20:12,375 Whoo! 561 00:20:12,375 --> 00:20:15,042 [laughing] 562 00:20:15,042 --> 00:20:16,334 TOM: Got your name all over it. 563 00:20:16,334 --> 00:20:18,375 GAIL: Evelyn, red or white? 564 00:20:18,375 --> 00:20:21,334 Padma, here's your piece right here that you requested. 565 00:20:21,334 --> 00:20:22,959 Thank you. 566 00:20:22,959 --> 00:20:26,292 The judges are, like, cooking us a feast. 567 00:20:26,292 --> 00:20:29,375 So surreal to just be here in this moment. 568 00:20:29,375 --> 00:20:31,375 Like, pinch me. [laughs] 569 00:20:31,375 --> 00:20:33,125 I feel like it doesn't set in. 570 00:20:33,125 --> 00:20:35,792 Like, Padma sitting right next to me, y'all. 571 00:20:35,792 --> 00:20:37,042 Everything I had to live through 572 00:20:37,042 --> 00:20:40,083 to be here is totally worth it. 573 00:20:40,083 --> 00:20:42,792 And I'm just really happy for this experience. 574 00:20:42,792 --> 00:20:44,626 Buddha, did your dad name you 575 00:20:44,626 --> 00:20:45,959 or your mom, do you know? 576 00:20:45,959 --> 00:20:47,292 My real name is actually Kawai. 577 00:20:47,292 --> 00:20:49,000 -Oh. -Yeah. 578 00:20:49,000 --> 00:20:50,834 I got Buddha because I was eating too much 579 00:20:50,834 --> 00:20:52,125 of my dad's food. 580 00:20:52,125 --> 00:20:53,459 PADMA: You look like a Buddha. 581 00:20:53,459 --> 00:20:55,083 Yeah, the funny story, 582 00:20:55,083 --> 00:20:56,876 because when my dad was growing up, 583 00:20:56,876 --> 00:20:58,834 he had a nickname, but his name was Spare Rib, 584 00:20:58,834 --> 00:21:01,125 and that was because he was so skinny. 585 00:21:01,125 --> 00:21:03,459 So, he didn't want me to end up like that 586 00:21:03,459 --> 00:21:05,417 so he fed me so much and so much 587 00:21:05,417 --> 00:21:07,709 that I got the nickname Buddha. 588 00:21:07,709 --> 00:21:08,959 Is your dad still working? 589 00:21:08,959 --> 00:21:10,792 My dad was working seven days 590 00:21:10,792 --> 00:21:12,667 until about August this year, 591 00:21:12,667 --> 00:21:14,083 he actually passed away. 592 00:21:14,083 --> 00:21:15,334 Oh, I'm sorry to hear that. 593 00:21:15,334 --> 00:21:17,125 Two days after he passed, 594 00:21:17,125 --> 00:21:19,042 I actually got the call to come on the show 595 00:21:19,042 --> 00:21:22,125 and I was telling him every day I'm gonna be on Top Chef. 596 00:21:22,125 --> 00:21:23,667 And I feel like him passing away 597 00:21:23,667 --> 00:21:25,751 was his like departure gift. 598 00:21:25,751 --> 00:21:27,209 -Right. -Wow, what a story. 599 00:21:27,209 --> 00:21:28,959 Yeah, it was a lot of turn of events 600 00:21:28,959 --> 00:21:30,918 that happened that was very spiritual. 601 00:21:30,918 --> 00:21:34,792 Did Top Chef make you understand your gifts more 602 00:21:34,792 --> 00:21:36,125 by doing the competition? 603 00:21:36,125 --> 00:21:37,417 EVELYN: I think so. 604 00:21:37,417 --> 00:21:39,209 Yeah. I mean... 605 00:21:39,209 --> 00:21:40,792 I think what you learn here is 606 00:21:40,792 --> 00:21:42,667 like how to distill who you are 607 00:21:42,667 --> 00:21:45,792 to the purest form of you and the best form of you. 608 00:21:45,792 --> 00:21:47,083 But the bones have to be there. 609 00:21:47,083 --> 00:21:48,709 I knew, being from Houston, 610 00:21:48,709 --> 00:21:50,250 I was going to be able to see Houston 611 00:21:50,250 --> 00:21:52,334 in a different way. 612 00:21:52,334 --> 00:21:53,959 And I think Top Chef definitely did that. 613 00:21:53,959 --> 00:21:56,250 Like, I learned so much about my own city. 614 00:21:56,250 --> 00:21:58,125 For me, it's been almost 15 years 615 00:21:58,125 --> 00:21:59,959 and I can still remember, like, the feelings I had 616 00:21:59,959 --> 00:22:01,792 at every moment. 617 00:22:01,792 --> 00:22:03,792 Go back to the moment you won, how did it feel? 618 00:22:03,792 --> 00:22:05,375 You saw my face, I went, "What?" 619 00:22:05,375 --> 00:22:07,167 I mean, because my dessert wasn't that great. 620 00:22:07,167 --> 00:22:08,792 Oh, yeah, there's dessert. 621 00:22:08,792 --> 00:22:10,209 Oh, yeah. You guys are ready for dessert? 622 00:22:10,209 --> 00:22:11,792 -Is everyone done? -Flip it. 623 00:22:11,792 --> 00:22:13,250 Whoo! Yes! 624 00:22:13,250 --> 00:22:16,292 -Wow. -[cheering] 625 00:22:16,292 --> 00:22:17,876 [clapping] 626 00:22:17,876 --> 00:22:19,167 TOM: Beauty. 627 00:22:19,167 --> 00:22:21,334 [clanging] 628 00:22:21,334 --> 00:22:23,167 SARAH: That is a healthy slice of cake. 629 00:22:23,167 --> 00:22:27,125 -TOM: Cowboy slice. -PADMA: Seriously. 630 00:22:27,125 --> 00:22:29,125 No matter what happens tomorrow, 631 00:22:29,125 --> 00:22:31,959 we're all incredibly supportive of your careers 632 00:22:31,959 --> 00:22:34,083 and what you do and who you are as cooks, 633 00:22:34,083 --> 00:22:37,709 and we respect how far you've been able to come 634 00:22:37,709 --> 00:22:39,000 and what you guys have accomplished, 635 00:22:39,000 --> 00:22:40,417 it's pretty remarkable. 636 00:22:40,417 --> 00:22:42,292 Cook your hearts out tomorrow 637 00:22:42,292 --> 00:22:43,959 and cheers to a wonderful season. 638 00:22:43,959 --> 00:22:46,083 Thank you for all the wonderful food. 639 00:22:46,083 --> 00:22:47,751 [glasses clinking] 640 00:22:47,751 --> 00:22:51,792 SARAH: Thank you guys for feeding us. 641 00:22:51,792 --> 00:22:58,209 [suspenseful music] 642 00:22:58,209 --> 00:22:59,709 Let's get it. 643 00:22:59,709 --> 00:23:02,417 Whoo! 644 00:23:02,417 --> 00:23:06,167 Go, two and a half hours. 645 00:23:06,167 --> 00:23:08,792 Let's do it. 646 00:23:08,792 --> 00:23:10,375 -Hi. -Hi. 647 00:23:10,375 --> 00:23:12,250 Baked bread is the big project for right now, 648 00:23:12,250 --> 00:23:13,959 and then I just want to be really comfortable 649 00:23:13,959 --> 00:23:15,250 on tartare set-up. 650 00:23:15,250 --> 00:23:16,792 Where are you, girl? 651 00:23:16,792 --> 00:23:19,125 Hi. I am not only cooking for myself, 652 00:23:19,125 --> 00:23:22,125 I'm cooking for my family. 653 00:23:22,125 --> 00:23:24,876 I wanted to be a chef since I was very, very young. 654 00:23:24,876 --> 00:23:26,292 And I know that wouldn't have been possible 655 00:23:26,292 --> 00:23:27,792 if it wasn't for them. 656 00:23:27,792 --> 00:23:29,292 My win is their win. 657 00:23:29,292 --> 00:23:32,876 I'm just one cook away and I am just so excited. 658 00:23:32,876 --> 00:23:34,375 [giggles] 659 00:23:34,375 --> 00:23:36,209 I want to make the best food I can today. 660 00:23:36,209 --> 00:23:38,209 This is the rabbit. I'm going to throw it in. 661 00:23:38,209 --> 00:23:39,959 I dropped the rabbits in the circulator 662 00:23:39,959 --> 00:23:43,250 to give me time to do all of my other work 663 00:23:43,250 --> 00:23:44,959 while my protein cooks. 664 00:23:44,959 --> 00:23:46,417 What are you working on, Sarah? 665 00:23:46,417 --> 00:23:49,250 A yolk curd to go on top of my tartare. 666 00:23:49,250 --> 00:23:51,250 EVELYN: This is fresh scallop and then pickled radish. 667 00:23:51,250 --> 00:23:53,000 It's like a little trail of that. 668 00:23:53,000 --> 00:23:55,167 And then we can put the mole back on. 669 00:23:55,167 --> 00:23:58,167 I've come this far to cook this food 670 00:23:58,167 --> 00:23:59,834 and this is my chance. 671 00:23:59,834 --> 00:24:01,459 You know, it's the finale. This is it. 672 00:24:01,459 --> 00:24:06,417 All right, let's do it. 673 00:24:06,417 --> 00:24:08,751 [tense music] 674 00:24:08,751 --> 00:24:11,709 I think I want to teach you how to roll these dumplings, 675 00:24:11,709 --> 00:24:14,042 because I have a bunch of little things I have to finish. 676 00:24:14,042 --> 00:24:15,584 Man, we still have a lot to do. 677 00:24:15,584 --> 00:24:17,542 So I just hope we get through all of it. 678 00:24:17,542 --> 00:24:19,250 Trimming down a bit of fat from our lamb, 679 00:24:19,250 --> 00:24:20,834 I don't want too much fat cap on them. 680 00:24:20,834 --> 00:24:22,334 ROBERT: What is your next project? 681 00:24:22,334 --> 00:24:24,792 I would like to smoke this cream. 682 00:24:24,792 --> 00:24:27,501 I will make the butter from the first course 683 00:24:27,501 --> 00:24:29,459 by smoking cream and churning it. 684 00:24:29,459 --> 00:24:31,000 And what's left is buttermilk. 685 00:24:31,000 --> 00:24:32,834 And that is going to turn into ice cream 686 00:24:32,834 --> 00:24:34,375 for my final course. 687 00:24:34,375 --> 00:24:35,667 So, bookend the meal by smoke. 688 00:24:35,667 --> 00:24:37,167 My first course is basically 689 00:24:37,167 --> 00:24:38,792 like a cowboy breakfast tartare, 690 00:24:38,792 --> 00:24:40,542 even though a cowboy would never eat that. 691 00:24:40,542 --> 00:24:42,125 In my head, they do. 692 00:24:42,125 --> 00:24:43,542 I'm starting to roll out dumplings. 693 00:24:43,542 --> 00:24:45,167 I'm waiting for this to heat up. 694 00:24:45,167 --> 00:24:46,584 -Wanna show me how you do it? -Yeah. 695 00:24:46,584 --> 00:24:48,417 These crystal dumplings are really gonna 696 00:24:48,417 --> 00:24:50,584 just show being able to work with delicate flavors. 697 00:24:50,584 --> 00:24:52,792 -Beautiful. -Listen, tiny hands. 698 00:24:52,792 --> 00:24:54,876 I've never made crystal dumplings before. 699 00:24:54,876 --> 00:24:56,584 It's the final cook. 700 00:24:56,584 --> 00:24:59,375 At this point, everything feels like an emergency. 701 00:24:59,375 --> 00:25:00,876 EVELYN: We need that quinoa. 702 00:25:00,876 --> 00:25:02,542 I'll check that as soon as I finish this. 703 00:25:02,542 --> 00:25:04,334 JACKSON: How much pasta do you need, boss? 704 00:25:04,334 --> 00:25:06,375 You only need enough for like four cannellonis. 705 00:25:06,375 --> 00:25:08,167 I've got a massive arsenal 706 00:25:08,167 --> 00:25:10,042 that still hasn't been touched yet. 707 00:25:10,042 --> 00:25:11,584 All these different, exciting things. 708 00:25:11,584 --> 00:25:14,167 Lobster, king crab, carrot, 709 00:25:14,167 --> 00:25:15,834 two different forms of cannelloni. 710 00:25:15,834 --> 00:25:18,709 One is a vegetable cannelloni, one's a pasta cannelloni. 711 00:25:18,709 --> 00:25:20,375 -JACKSON: And then wrap it up? -BUDDHA: Yeah. 712 00:25:20,375 --> 00:25:21,709 It's gorgeous. 713 00:25:21,709 --> 00:25:23,375 I envisioned this dish to be 714 00:25:23,375 --> 00:25:24,709 a little bit busy on the plate, 715 00:25:24,709 --> 00:25:26,501 but that's what it is. [laughs] 716 00:25:26,501 --> 00:25:28,042 JACKSON: That looks amazing. 717 00:25:28,042 --> 00:25:30,667 BUDDHA: 30 minutes, to first course. 718 00:25:30,667 --> 00:25:32,292 JACKSON: Behind, behind. 719 00:25:32,292 --> 00:25:34,792 -Oh, I'm so sorry. -EVELYN: Hug! 720 00:25:34,792 --> 00:25:37,334 SARAH: I just want to see what the inside of this looks like. 721 00:25:37,334 --> 00:25:39,167 When I slice into the first ballotine, 722 00:25:39,167 --> 00:25:41,125 they still feel raw. I would have liked for them 723 00:25:41,125 --> 00:25:42,626 to be circulated more. 724 00:25:42,626 --> 00:25:45,334 We'll have two either pan roast or oven roast. 725 00:25:45,334 --> 00:25:47,167 But we don't have enough time. 726 00:25:47,167 --> 00:25:48,667 15, guys. 15. 727 00:25:48,667 --> 00:25:50,375 SARAH: I'm going to throw them in the oven. 728 00:25:50,375 --> 00:25:53,167 Hot. Corner. 729 00:25:53,167 --> 00:25:55,209 [birds chirping] 730 00:25:55,209 --> 00:26:00,125 [melodic guitar music] 731 00:26:00,125 --> 00:26:01,375 PADMA: This is gorgeous. 732 00:26:01,375 --> 00:26:06,375 Look how beautiful it is. 733 00:26:06,375 --> 00:26:08,334 You all look very handsome. 734 00:26:08,334 --> 00:26:09,584 Aw. 735 00:26:09,584 --> 00:26:10,876 Welcome, everybody, 736 00:26:10,876 --> 00:26:12,667 to this glorious finale dinner. 737 00:26:12,667 --> 00:26:15,209 I'm really looking forward to sharing this meal 738 00:26:15,209 --> 00:26:17,792 with all of you and also seeing what the chefs 739 00:26:17,792 --> 00:26:19,709 are going to give us. Happy finale. 740 00:26:19,709 --> 00:26:21,542 And welcome all of you to Tucson. 741 00:26:21,542 --> 00:26:23,125 -PADMA: Yes. -Thank you. 742 00:26:23,125 --> 00:26:24,459 Thank you for joining us here. 743 00:26:24,459 --> 00:26:25,751 [all cheering] 744 00:26:25,751 --> 00:26:27,542 I'm glad you got the view. 745 00:26:27,542 --> 00:26:29,209 My view is amazing. It's a dream. 746 00:26:29,209 --> 00:26:31,375 My view is of Eric so I have the best view. 747 00:26:31,375 --> 00:26:34,167 [laughing] 748 00:26:34,167 --> 00:26:35,792 Two minutes, 15 seconds. 749 00:26:35,792 --> 00:26:37,501 ROBERT: How does that look, Sarah? 750 00:26:37,501 --> 00:26:39,334 Perfect. Is this a good vessel for tartare? 751 00:26:39,334 --> 00:26:41,250 BUDDHA: Oh, my God, that's a hefty amount. 752 00:26:41,250 --> 00:26:42,792 It's the only way to eat caviar, you know? 753 00:26:42,792 --> 00:26:44,334 This one's missing Chiltepin oil. 754 00:26:44,334 --> 00:26:45,667 SARAH: Bread is-- Is it cut in half? 755 00:26:45,667 --> 00:26:47,334 ROBERT: I'm about to cut it. 756 00:26:47,334 --> 00:26:48,667 No, no, no. We're not finishing these. 757 00:26:48,667 --> 00:26:50,626 One more. Ew, I don't want that one. 758 00:26:50,626 --> 00:26:52,292 EVELYN: That sh-- is spicy. 759 00:26:52,292 --> 00:26:53,918 Make sure everything's got pine nuts. 760 00:26:53,918 --> 00:26:56,250 [suspenseful music] 761 00:26:56,250 --> 00:26:57,751 [clock beeping] 762 00:26:57,751 --> 00:26:59,626 -Good luck, man. -Thank you. 763 00:26:59,626 --> 00:27:01,375 Slight angle. Watch the broth when you're moving. 764 00:27:01,375 --> 00:27:03,375 [pleasant electronic music] 765 00:27:03,375 --> 00:27:09,584 ♪♪♪ 766 00:27:09,584 --> 00:27:11,334 Here is our first course. 767 00:27:11,334 --> 00:27:13,792 ♪♪♪ 768 00:27:13,792 --> 00:27:15,751 PADMA: Wow. Beautiful. 769 00:27:15,751 --> 00:27:19,375 This is incredible. 770 00:27:19,375 --> 00:27:21,167 -PADMA: Hello. -BUDDHA: Hello. 771 00:27:21,167 --> 00:27:23,375 All right, Evelyn, tell us about your menu 772 00:27:23,375 --> 00:27:24,876 and your first course. 773 00:27:24,876 --> 00:27:26,375 A bit about my menu. 774 00:27:26,375 --> 00:27:28,501 I definitely cook from memory. 775 00:27:28,501 --> 00:27:31,584 You know, growing up in a Mexican-Salvadoran household 776 00:27:31,584 --> 00:27:35,209 to going to culinary school and going to Thailand. 777 00:27:35,209 --> 00:27:37,751 For my first course, I did a scallop crudo 778 00:27:37,751 --> 00:27:42,167 with pickled radish, a prickly pear in citrus broth, 779 00:27:42,167 --> 00:27:43,751 sweet potato and crispy quinoa 780 00:27:43,751 --> 00:27:45,792 And there's a Chiltepin chili oil as well. 781 00:27:45,792 --> 00:27:47,542 What did you make here, Buddha? 782 00:27:47,542 --> 00:27:50,667 So main menu is basically inspired by my family. 783 00:27:50,667 --> 00:27:52,751 This one is dedicated to my brother. 784 00:27:52,751 --> 00:27:55,542 He loves Hamachi or kingfish that we have in Australia. 785 00:27:55,542 --> 00:27:59,167 It's Hamachi with sauce Vin Jaune, caviar, apple, 786 00:27:59,167 --> 00:28:01,125 radish and pine nuts, then bees. 787 00:28:01,125 --> 00:28:03,542 The bees are made out of sweet potato. 788 00:28:03,542 --> 00:28:05,250 PADMA: Sarah? 789 00:28:05,250 --> 00:28:07,125 I think a big part of the problem with food 790 00:28:07,125 --> 00:28:09,250 these days is we throw so much of it in the trash. 791 00:28:09,250 --> 00:28:10,792 So my meal will kind of focus on utilizing 792 00:28:10,792 --> 00:28:12,542 every single aspect I put my hands on. 793 00:28:12,542 --> 00:28:15,334 So I prepared a venison and beef heart tartare, 794 00:28:15,334 --> 00:28:19,125 a little bit of miso made from sourdough bread butts. 795 00:28:19,125 --> 00:28:20,876 And the butter I churned after smoking 796 00:28:20,876 --> 00:28:22,459 and a little bit of toast. 797 00:28:22,459 --> 00:28:24,125 Really beautiful. 798 00:28:24,125 --> 00:28:25,626 You have three more courses to go. 799 00:28:25,626 --> 00:28:27,292 Only. 800 00:28:27,292 --> 00:28:28,667 -We'll see you in a bit. -Thank you. 801 00:28:28,667 --> 00:28:30,167 SARAH: Thank you, Chefs. 802 00:28:30,167 --> 00:28:32,083 Buddha, don't run, come on. 803 00:28:32,083 --> 00:28:34,375 I'm really being attacked by bees. 804 00:28:34,375 --> 00:28:36,375 It's funny that Buddha put the bees in there. 805 00:28:36,375 --> 00:28:39,209 What do you think of this first course by our chefs? 806 00:28:39,209 --> 00:28:41,584 I thought Evelyn's dish was light, 807 00:28:41,584 --> 00:28:43,709 everything you want when you start a meal. 808 00:28:43,709 --> 00:28:45,292 I thought it was a beautiful starter, 809 00:28:45,292 --> 00:28:47,417 very classic in the presentation. 810 00:28:47,417 --> 00:28:49,792 That prickly pear and the Chiltepin oil, 811 00:28:49,792 --> 00:28:52,209 really impressed with how quickly 812 00:28:52,209 --> 00:28:54,667 she understood and integrated local ingredients. 813 00:28:54,667 --> 00:28:56,751 But I think that Evelyn's scallops 814 00:28:56,751 --> 00:28:58,584 -are under-seasoned. -I agree with you, Tom. 815 00:28:58,584 --> 00:29:00,751 But the overall feeling 816 00:29:00,751 --> 00:29:02,792 that I was left with was just delicious. 817 00:29:02,792 --> 00:29:05,209 -How was it? -Good. It went good. 818 00:29:05,209 --> 00:29:07,459 Buddha's dish is pretty perfect. 819 00:29:07,459 --> 00:29:09,375 This is a three-star Michelin first course. 820 00:29:09,375 --> 00:29:10,667 This is flawless, 821 00:29:10,667 --> 00:29:12,584 TOM: Wow, what a way to start. 822 00:29:12,584 --> 00:29:14,125 Caviar is very delicate 823 00:29:14,125 --> 00:29:15,584 and it's very easy to overwhelm. 824 00:29:15,584 --> 00:29:17,792 But everything elevates the caviar. 825 00:29:17,792 --> 00:29:19,667 I'm really loving Buddha's dish. 826 00:29:19,667 --> 00:29:21,501 But the other ones are delicious as well, 827 00:29:21,501 --> 00:29:23,375 So, it's going to be an interesting debate. 828 00:29:23,375 --> 00:29:24,709 -PADMA: Yeah. -How'd it go? 829 00:29:24,709 --> 00:29:26,501 I think Eric Ripert liked it. 830 00:29:26,501 --> 00:29:29,542 Sarah fit the environment perfectly 831 00:29:29,542 --> 00:29:32,209 The colors and the flavors of the desert. 832 00:29:32,209 --> 00:29:35,125 I'm blown away by Sarah's philosophy. 833 00:29:35,125 --> 00:29:37,751 The idea of no waste is so impressive. 834 00:29:37,751 --> 00:29:39,584 I love Sarah's dish, I just felt 835 00:29:39,584 --> 00:29:42,167 the tartare was under-seasoned for me. 836 00:29:42,167 --> 00:29:44,626 And that miso was so powerful and so flavorful, 837 00:29:44,626 --> 00:29:46,709 her misstep was that she only put 838 00:29:46,709 --> 00:29:48,626 one tiny dot of that miso. 839 00:29:48,626 --> 00:29:50,542 TOM: It's kind of a quirky dish 840 00:29:50,542 --> 00:29:52,751 that you wouldn't find except for right here, 841 00:29:52,751 --> 00:29:54,626 because she was so inspired by the landscape. 842 00:29:54,626 --> 00:29:56,334 I have your first batch of tortellini. 843 00:29:56,334 --> 00:29:58,042 I'm ready. They look beautiful. 844 00:29:58,042 --> 00:29:59,584 Just do a perfect spoon right in the middle. 845 00:29:59,584 --> 00:30:01,667 Like twice that amount. And then quinoa. 846 00:30:01,667 --> 00:30:03,667 -BUDDHA: Three minutes. -JACKSON: That looks amazing. 847 00:30:03,667 --> 00:30:05,167 You have a lot of sh--. 848 00:30:05,167 --> 00:30:06,501 Just put four on each one. 849 00:30:06,501 --> 00:30:08,167 JO: Yeah, yeah, yeah. I got you. 850 00:30:08,167 --> 00:30:09,751 -BUDDHA: Yeah, tuiles. -JACKSON: Where? 851 00:30:09,751 --> 00:30:11,501 -BUDDHA: Put it on the crab. -JACKSON: Just one? 852 00:30:11,501 --> 00:30:13,167 BUDDHA: Yep. 853 00:30:13,167 --> 00:30:14,626 SARAH: Will you help me just a little 854 00:30:14,626 --> 00:30:16,334 -directly on top? -JO: Just like that, yeah? 855 00:30:16,334 --> 00:30:19,167 I'll finish with oil. Really fast, really fast. 856 00:30:19,167 --> 00:30:24,918 [timer beeping] 857 00:30:24,918 --> 00:30:30,792 -GREGORY: Mm, oh wow. -Now we get the butterfly. 858 00:30:30,792 --> 00:30:32,626 Hello. Welcome back. 859 00:30:32,626 --> 00:30:34,792 Evelyn, tell us about your second course. 860 00:30:34,792 --> 00:30:36,125 What I've prepared for you all 861 00:30:36,125 --> 00:30:37,959 is shrimp and corn crystal dumplings 862 00:30:37,959 --> 00:30:41,626 with an aromatic corn broth, hoja santa herb oil 863 00:30:41,626 --> 00:30:43,542 charred corn and crispy garlic. 864 00:30:43,542 --> 00:30:45,125 -Buddha? -I always like to spoil Mom 865 00:30:45,125 --> 00:30:47,459 with the best seafood I can get. 866 00:30:47,459 --> 00:30:49,959 So, it's a penang laksa with cannelloni wrapped in nori 867 00:30:49,959 --> 00:30:52,125 and pasta, lobster, king crab, 868 00:30:52,125 --> 00:30:53,709 and lots of broth. 869 00:30:53,709 --> 00:30:55,167 Is there a butterfly in my dish? 870 00:30:55,167 --> 00:30:56,876 That was from a carrot. 871 00:30:56,876 --> 00:30:58,459 Every single tuile that I'll be doing today 872 00:30:58,459 --> 00:30:59,959 is made from a different vegetable. 873 00:30:59,959 --> 00:31:01,667 -PADMA: Sarah? -The corn that you saw 874 00:31:01,667 --> 00:31:03,459 in your first course, I saved the husks 875 00:31:03,459 --> 00:31:04,959 and made a broth out of that. 876 00:31:04,959 --> 00:31:07,542 Inside the dumpling is a squash stuffing 877 00:31:07,542 --> 00:31:09,667 made with miso from squash. 878 00:31:09,667 --> 00:31:11,834 At the very bottom of the bowl is a huitlacoche puree 879 00:31:11,834 --> 00:31:14,125 and it's topped with a three sisters salad. 880 00:31:14,125 --> 00:31:17,626 -Two courses to go! -ALL: Thank you. 881 00:31:17,626 --> 00:31:20,501 SARAH: My pants are coming off! 882 00:31:20,501 --> 00:31:21,876 PADMA: Bricia, what did you think? 883 00:31:21,876 --> 00:31:23,459 For Sarah, I thought, 884 00:31:23,459 --> 00:31:26,667 "Oh, this is a very smart corn dish," 885 00:31:26,667 --> 00:31:28,834 because she's using every element that you could use. 886 00:31:28,834 --> 00:31:32,459 But as the dish progressed, I was confused. 887 00:31:32,459 --> 00:31:33,959 She's very passionate, 888 00:31:33,959 --> 00:31:36,959 but flavors were just fighting with each other. 889 00:31:36,959 --> 00:31:39,125 Her dish would benefit from some editing. 890 00:31:39,125 --> 00:31:40,918 I think there's some components on there 891 00:31:40,918 --> 00:31:42,459 that are truly delicious. 892 00:31:42,459 --> 00:31:43,918 But they don't all need to be there. 893 00:31:43,918 --> 00:31:45,918 -How'd it go? -Eh, I don't know. 894 00:31:45,918 --> 00:31:47,959 I never know, if that's any consolation. 895 00:31:47,959 --> 00:31:51,083 PADMA: What do you think of Evelyn's dumplings? 896 00:31:51,083 --> 00:31:53,667 She's masterful at restraint. 897 00:31:53,667 --> 00:31:56,167 It was very simple and unique. 898 00:31:56,167 --> 00:31:59,542 I loved the dish. 899 00:31:59,542 --> 00:32:02,542 I love that she edits the dish down to the essence. 900 00:32:02,542 --> 00:32:04,542 And I loved her dumplings. 901 00:32:04,542 --> 00:32:06,667 Teeny tiny dumplings, there's a lot of work that goes into it. 902 00:32:06,667 --> 00:32:08,083 Making them so delicate. 903 00:32:08,083 --> 00:32:10,083 I thought there was quite a bit 904 00:32:10,083 --> 00:32:11,959 of flavor in the broth. I love the Hoja Santa. 905 00:32:11,959 --> 00:32:13,417 That dish really made me smile. 906 00:32:13,417 --> 00:32:14,834 EVELYN: Jo, taste it again. 907 00:32:14,834 --> 00:32:16,709 It's spicy now. But it's like there. 908 00:32:16,709 --> 00:32:18,375 -JO: Yeah. -Buddha, 909 00:32:18,375 --> 00:32:19,792 his seafood cookery, 910 00:32:19,792 --> 00:32:21,000 and all those different preparations 911 00:32:21,000 --> 00:32:22,709 was pretty perfect. 912 00:32:22,709 --> 00:32:24,667 If you are not seduced by the visuals, 913 00:32:24,667 --> 00:32:26,375 some things worked better than others. 914 00:32:26,375 --> 00:32:27,959 Caviar did not work. 915 00:32:27,959 --> 00:32:31,501 Buddha's dish reminded me the '80s and the '90s. 916 00:32:31,501 --> 00:32:33,918 A lot of technique. It's very elaborate. 917 00:32:33,918 --> 00:32:35,876 I will tell you, the '80s and '90s are back. 918 00:32:35,876 --> 00:32:39,959 That's good news. [laughs] 919 00:32:39,959 --> 00:32:44,042 The laksa broth was rich and sweet and spicy. 920 00:32:44,042 --> 00:32:47,125 The flavor was great, I thought the lobster was nicely cooked. 921 00:32:47,125 --> 00:32:48,834 Maybe a little show off. 922 00:32:48,834 --> 00:32:52,042 I like that he's showing off. It's the finale! 923 00:32:52,042 --> 00:32:54,167 I think they're all telling beautiful stories 924 00:32:54,167 --> 00:32:56,000 and they all have a lot to say. 925 00:32:56,000 --> 00:32:57,709 The energy from the chefs 926 00:32:57,709 --> 00:33:00,375 seems like something's been unleashed, 927 00:33:00,375 --> 00:33:01,959 and they're just giving it all 928 00:33:01,959 --> 00:33:04,167 -13 minutes. -EVELYN: Aye-aye-aye. 929 00:33:04,167 --> 00:33:05,709 BUDDHA: Got some eggplant puree. 930 00:33:05,709 --> 00:33:07,125 Eggplant rolled in squash. 931 00:33:07,125 --> 00:33:08,876 JACKSON: Do you have eyes on your lamb? 932 00:33:08,876 --> 00:33:10,751 As much as it's inspiration from my father, 933 00:33:10,751 --> 00:33:13,626 it's still my dish, but I know that he'd be super proud. 934 00:33:13,626 --> 00:33:15,834 -Four minutes. -ROBERT: Hot bunnies. 935 00:33:15,834 --> 00:33:17,083 Pull the goat. 936 00:33:17,083 --> 00:33:18,792 Chef Stephanie Izard, 937 00:33:18,792 --> 00:33:20,375 all her restaurants have goat in the name. 938 00:33:20,375 --> 00:33:23,459 Like she is the goat chef. 939 00:33:23,459 --> 00:33:26,000 I really want to showcase the best version 940 00:33:26,000 --> 00:33:27,709 that I can make. 941 00:33:27,709 --> 00:33:29,959 It's delicious, but a little messy. 942 00:33:29,959 --> 00:33:32,501 You just have to wipe the sh-- out of them, okay? 943 00:33:32,501 --> 00:33:33,959 SARAH: I just want to check it. 944 00:33:33,959 --> 00:33:35,876 The rabbit, some of them are more cooked 945 00:33:35,876 --> 00:33:37,375 and some of them are less cooked 946 00:33:37,375 --> 00:33:39,375 and there's no time to fix it. 947 00:33:39,375 --> 00:33:41,417 Grab the apricots and dice some. 948 00:33:41,417 --> 00:33:43,167 Little bit of butter, a little bit of orange juice. 949 00:33:43,167 --> 00:33:44,918 -What's our time? -BUDDHA: One minute. 950 00:33:44,918 --> 00:33:46,792 Girl, is it possible to make mole and be clean? 951 00:33:46,792 --> 00:33:48,042 EVELYN: No, just keep wiping. 952 00:33:48,042 --> 00:33:49,584 We look organic, but not a mess. 953 00:33:49,584 --> 00:33:51,959 -JO: Too organic. -[alarm beeping] 954 00:33:51,959 --> 00:33:53,834 Nice and steady, guys. 955 00:33:53,834 --> 00:33:56,709 [mellow instrumental music] 956 00:33:56,709 --> 00:33:58,125 PADMA: Wow. 957 00:33:58,125 --> 00:33:59,918 Evelyn, tell us about your third course. 958 00:33:59,918 --> 00:34:01,375 My curry mole. 959 00:34:01,375 --> 00:34:03,000 Curry and mole are two sauces 960 00:34:03,000 --> 00:34:04,584 that are very important to me. 961 00:34:04,584 --> 00:34:06,167 So I essentially combined both techniques. 962 00:34:06,167 --> 00:34:08,083 It's braised goat, but the sauce itself 963 00:34:08,083 --> 00:34:10,918 has Mexican chocolate, a mixture of chilies, 964 00:34:10,918 --> 00:34:13,751 sweetened with raisins on top, nopales, 965 00:34:13,751 --> 00:34:15,709 and spiced squash seeds. 966 00:34:15,709 --> 00:34:18,042 -Buddha. -So, I made Mongolian lamb. 967 00:34:18,042 --> 00:34:19,626 It's an Australian-Chinese dish. 968 00:34:19,626 --> 00:34:21,042 My dad is the king of it. 969 00:34:21,042 --> 00:34:22,667 I'm serving it with eggplant purée, 970 00:34:22,667 --> 00:34:24,501 with some brown butter and asparagus 971 00:34:24,501 --> 00:34:25,959 and an eggplant that's been roasted in miso 972 00:34:25,959 --> 00:34:27,792 in a squash blossom. 973 00:34:27,792 --> 00:34:30,000 The leaves are actually made from eggplant. 974 00:34:30,000 --> 00:34:32,542 -PADMA: Sarah. -I roasted you some bunny. 975 00:34:32,542 --> 00:34:35,918 So this dish utilizes every single piece of the rabbit. 976 00:34:35,918 --> 00:34:38,042 The ballotine has been deboned 977 00:34:38,042 --> 00:34:39,959 and stuffed with a farce made from the legs. 978 00:34:39,959 --> 00:34:42,792 And then the broth is the livers and the hearts. 979 00:34:42,792 --> 00:34:44,918 It's served on top of a salad of what the bunny eats. 980 00:34:44,918 --> 00:34:46,709 Okay. One course left. 981 00:34:46,709 --> 00:34:48,751 Okay. Thank you. 982 00:34:48,751 --> 00:34:50,667 One more. [laughing] 983 00:34:50,667 --> 00:34:52,584 Wow. 984 00:34:52,584 --> 00:34:56,459 They keep bringing these layered flavors and textures. 985 00:34:56,459 --> 00:34:58,167 I'm finding it very satisfying. 986 00:34:58,167 --> 00:35:01,667 Buddha's lamb was perfectly cooked. 987 00:35:01,667 --> 00:35:04,000 I mean, it was unbelievable. 988 00:35:04,000 --> 00:35:06,167 I love lamb, yet my favorite piece 989 00:35:06,167 --> 00:35:08,125 of this was that little eggplant. 990 00:35:08,125 --> 00:35:09,876 The eggplant was the star. 991 00:35:09,876 --> 00:35:12,000 I mean, give me an eggplant dish and call it a day. 992 00:35:12,000 --> 00:35:15,667 Let's go! Last one. 993 00:35:15,667 --> 00:35:17,167 Evelyn's dish, I cook a lot of goat. 994 00:35:17,167 --> 00:35:18,709 A lot of fat's on goat. 995 00:35:18,709 --> 00:35:20,709 But I was excited she did goat. 996 00:35:20,709 --> 00:35:22,125 I just think it needed more flavor throughout. 997 00:35:22,125 --> 00:35:23,876 But cooked well, it was very nice and tender. 998 00:35:23,876 --> 00:35:26,042 But the presentation was almost too simple. 999 00:35:26,042 --> 00:35:27,834 But the mole I thought was great. 1000 00:35:27,834 --> 00:35:29,667 I love the way that she was able 1001 00:35:29,667 --> 00:35:31,792 to marry both cultures together so beautifully. 1002 00:35:31,792 --> 00:35:35,083 But the sauce read a little bit top note. 1003 00:35:35,083 --> 00:35:38,083 It wasn't a curry where the goat 1004 00:35:38,083 --> 00:35:40,959 is actually cooking in the sauce. 1005 00:35:40,959 --> 00:35:42,834 -Right. -You've been pumping them out? 1006 00:35:42,834 --> 00:35:44,459 -Yeah. -Okay. 1007 00:35:44,459 --> 00:35:46,584 PADMA: What do you think of Sarah's rabbit? 1008 00:35:46,584 --> 00:35:48,876 There's a lot going on here. [laughs] 1009 00:35:48,876 --> 00:35:51,417 I like everything that was in the herb salad, 1010 00:35:51,417 --> 00:35:53,083 but there was more garnish than the rabbit. 1011 00:35:53,083 --> 00:35:55,042 My rabbit was almost raw in some parts 1012 00:35:55,042 --> 00:35:56,792 and then overcooked in some parts. 1013 00:35:56,792 --> 00:35:58,125 I've never had liver and spinach together, 1014 00:35:58,125 --> 00:35:59,667 and I thought it was wild. 1015 00:35:59,667 --> 00:36:01,167 And I know the rabbit was overcooked 1016 00:36:01,167 --> 00:36:03,125 or undercooked or whatever. 1017 00:36:03,125 --> 00:36:04,792 [laughing] 1018 00:36:04,792 --> 00:36:06,125 At the same time. 1019 00:36:06,125 --> 00:36:07,709 But, damn, it has got personality. 1020 00:36:07,709 --> 00:36:09,584 How close do we think this finale is? 1021 00:36:09,584 --> 00:36:11,751 All three courses, they gave us 1022 00:36:11,751 --> 00:36:14,125 the most personal dishes that we've ever seen 1023 00:36:14,125 --> 00:36:16,417 -on a finale. -Open your mouth more. 1024 00:36:16,417 --> 00:36:17,959 Yeah, there you go. 1025 00:36:17,959 --> 00:36:19,584 Make me a maple-like butterscotch. 1026 00:36:19,584 --> 00:36:21,000 -Maple butterscotch? -Yeah. 1027 00:36:21,000 --> 00:36:22,918 Put it in the center of the pumpkin. 1028 00:36:22,918 --> 00:36:24,876 -EVELYN: Come on, kid. -JO: Go ahead, do it again? 1029 00:36:24,876 --> 00:36:26,125 Oh, yeah, we need more milk. 1030 00:36:26,125 --> 00:36:27,709 The buñuelos, a little bit off. 1031 00:36:27,709 --> 00:36:29,584 Oh, my heart is pounding. 1032 00:36:29,584 --> 00:36:31,584 We keep cranking them out till we get the perfect ones. 1033 00:36:31,584 --> 00:36:32,959 Grandma, you know you're out there. 1034 00:36:32,959 --> 00:36:34,667 This buñuelo better turn out, Grandma. 1035 00:36:34,667 --> 00:36:36,375 All bets on that buñuelo right now. 1036 00:36:36,375 --> 00:36:37,792 Hot coming out. Hot, hot, hot. 1037 00:36:37,792 --> 00:36:39,167 Ah, they feel perfect. 1038 00:36:39,167 --> 00:36:40,876 Acorn flour tastes like gingerbread. 1039 00:36:40,876 --> 00:36:42,959 I love it. It's nice to end on something 1040 00:36:42,959 --> 00:36:44,667 that I'm really proud and confident in. 1041 00:36:44,667 --> 00:36:46,959 Oh, this maple caramel is exceptional. 1042 00:36:46,959 --> 00:36:49,042 I'll be putting a little bit of maple caramel, 1043 00:36:49,042 --> 00:36:51,000 a little surprise in the middle like a lava cake. 1044 00:36:51,000 --> 00:36:52,584 Then my leaves on top. 1045 00:36:52,584 --> 00:36:54,626 This sounds like [bleep] leaves. 1046 00:36:54,626 --> 00:36:56,751 One minute. This is the last dish 1047 00:36:56,751 --> 00:36:58,417 that I'll be serving in Top Chef. 1048 00:36:58,417 --> 00:36:59,918 JACKSON: That looks really, really good. 1049 00:36:59,918 --> 00:37:01,751 -It feels incredible. -18 seconds. 1050 00:37:01,751 --> 00:37:03,209 We've got to get two more that look sexy. 1051 00:37:03,209 --> 00:37:04,667 I'll take that one. 1052 00:37:04,667 --> 00:37:06,542 JO: Ten seconds, ten seconds. 1053 00:37:06,542 --> 00:37:08,083 JACKSON: That's it. 1054 00:37:08,083 --> 00:37:10,083 [alarm beeping] 1055 00:37:10,083 --> 00:37:12,709 -That's all she wrote. -SARAH: I love you so much. 1056 00:37:12,709 --> 00:37:16,292 EVELYN: Oh, thank you so much. 1057 00:37:16,292 --> 00:37:18,792 [suspenseful orchestral music] 1058 00:37:18,792 --> 00:37:21,959 ♪♪♪ 1059 00:37:21,959 --> 00:37:24,042 -TOM: It's insane. -PADMA: Wow. 1060 00:37:24,042 --> 00:37:26,167 PADMA: All the desserts are really beautiful. 1061 00:37:26,167 --> 00:37:28,000 MAN: They're stunning. 1062 00:37:28,000 --> 00:37:30,375 Whoo! 1063 00:37:30,375 --> 00:37:32,083 PADMA: Evelyn, what did you make for us? 1064 00:37:32,083 --> 00:37:34,459 For my dessert, I made something 1065 00:37:34,459 --> 00:37:36,083 inspired by my childhood. 1066 00:37:36,083 --> 00:37:39,125 A buñuelo with cajeta panna cotta, 1067 00:37:39,125 --> 00:37:41,125 cardamom whipped cream, fresh fruit, 1068 00:37:41,125 --> 00:37:42,834 pitaya and persimmon. 1069 00:37:42,834 --> 00:37:44,167 -[crunching] -PADMA: Buddha. 1070 00:37:44,167 --> 00:37:45,834 This one is dedicated to America. 1071 00:37:45,834 --> 00:37:47,709 So I made a pumpkin pie mille-feuille. 1072 00:37:47,709 --> 00:37:49,834 We have a pumpkin custard, a crème Chantilly 1073 00:37:49,834 --> 00:37:51,792 and maple caramel, pumpkin spice cake 1074 00:37:51,792 --> 00:37:53,918 and leaves made out of pumpkin. 1075 00:37:53,918 --> 00:37:56,959 It's capturing a specific time, which is fall and Thanksgiving. 1076 00:37:56,959 --> 00:37:58,918 I want to give thanks for the opportunities 1077 00:37:58,918 --> 00:38:00,125 that this country gave me. 1078 00:38:00,125 --> 00:38:01,918 Thank you, Buddha. Sarah. 1079 00:38:01,918 --> 00:38:03,417 The buttermilk on your first course 1080 00:38:03,417 --> 00:38:05,250 is turned into ice cream for this last course, 1081 00:38:05,250 --> 00:38:07,792 atop acorn cake, pickled some pears 1082 00:38:07,792 --> 00:38:10,417 and made a caramel from calypso bean miso. 1083 00:38:10,417 --> 00:38:12,334 That's it. You're done. You're finished. 1084 00:38:12,334 --> 00:38:14,459 You could not cook anything more. 1085 00:38:14,459 --> 00:38:16,000 Let's not let go for a while. 1086 00:38:16,000 --> 00:38:19,834 [clapping] 1087 00:38:19,834 --> 00:38:21,042 I'm not going to run this time. 1088 00:38:21,042 --> 00:38:23,959 No, please don't, can we walk? 1089 00:38:23,959 --> 00:38:26,375 -ERIC: It's emotional. -PADMA: It's very emotional. 1090 00:38:26,375 --> 00:38:27,918 SARAH: Guys, I'm so proud of you. 1091 00:38:27,918 --> 00:38:29,751 BUDDHA: Yeah, you guys did great. 1092 00:38:29,751 --> 00:38:31,918 I love the palette in front of us from all the chefs. 1093 00:38:31,918 --> 00:38:34,792 Clearly were prepared with their best dessert. 1094 00:38:34,792 --> 00:38:38,292 Evelyn's, I tasted buñuelos through my childhood as well, 1095 00:38:38,292 --> 00:38:40,375 but that was probably the best I've ever had. 1096 00:38:40,375 --> 00:38:42,125 It's so delicious. 1097 00:38:42,125 --> 00:38:43,751 It's so savory and sweet. 1098 00:38:43,751 --> 00:38:45,792 And that caramel just drizzled over it. 1099 00:38:45,792 --> 00:38:47,375 I mean, come on, it's so good. 1100 00:38:47,375 --> 00:38:49,959 I wanted a little less gelatin in the panna cotta, 1101 00:38:49,959 --> 00:38:51,959 but I think I'm splitting hairs on that dessert. 1102 00:38:51,959 --> 00:38:53,792 I'm taking my buñuelo home for later. 1103 00:38:53,792 --> 00:38:55,417 [laughing] 1104 00:38:55,417 --> 00:38:57,250 God, I hope they really like everything. [laughing] 1105 00:38:57,250 --> 00:38:59,042 Aye-aye-aye, no! 1106 00:38:59,042 --> 00:39:02,125 Oh, God! 1107 00:39:02,125 --> 00:39:03,876 Buddha's dessert was beautiful. 1108 00:39:03,876 --> 00:39:05,209 This is a wild dessert. 1109 00:39:05,209 --> 00:39:06,792 These leaves, this is incredible. 1110 00:39:06,792 --> 00:39:08,792 And also, mille-feuille, and it's a play 1111 00:39:08,792 --> 00:39:10,417 on the word leaves, I thought was just brilliant. 1112 00:39:10,417 --> 00:39:12,918 The leaves actually rustled on my plate. 1113 00:39:12,918 --> 00:39:16,375 Buddha's dessert was thoughtful and heartfelt 1114 00:39:16,375 --> 00:39:17,959 and almost brought a tear to my eye. 1115 00:39:17,959 --> 00:39:19,876 A little subtle in flavor. 1116 00:39:19,876 --> 00:39:21,876 The maple caramel on the bottom, there needs to be more 1117 00:39:21,876 --> 00:39:23,876 because that actually, when you got a bite of that, 1118 00:39:23,876 --> 00:39:26,459 and that was really good. 1119 00:39:26,459 --> 00:39:28,167 Thank you so much, thank you a million. 1120 00:39:28,167 --> 00:39:29,459 -Of course, man. Any time. -Thank you. 1121 00:39:29,459 --> 00:39:31,792 One that knocked me out the most 1122 00:39:31,792 --> 00:39:34,375 that my spoon kept on going over to 1123 00:39:34,375 --> 00:39:36,334 was the acorn cake. 1124 00:39:36,334 --> 00:39:39,375 Sarah's cake is beautiful and warm and comforting. 1125 00:39:39,375 --> 00:39:41,834 I never thought I would like acorns in my life. 1126 00:39:41,834 --> 00:39:43,250 I liked it. 1127 00:39:43,250 --> 00:39:46,751 The dish was personal and I felt like 1128 00:39:46,751 --> 00:39:49,417 I was going on a journey with her and I enjoyed that. 1129 00:39:49,417 --> 00:39:51,125 Best on the table. 1130 00:39:51,125 --> 00:39:52,918 SARAH: I couldn't have done it without you. 1131 00:39:52,918 --> 00:39:56,042 They were all very exuberant, happy desserts. 1132 00:39:56,042 --> 00:40:00,292 [screaming and laughing] 1133 00:40:00,292 --> 00:40:03,501 I feel like all three chefs really brought themselves 1134 00:40:03,501 --> 00:40:05,167 and really just kind of tied up 1135 00:40:05,167 --> 00:40:07,834 their finale meal in a really beautiful way. 1136 00:40:07,834 --> 00:40:10,959 Thank you all for being here and I'm incredibly proud 1137 00:40:10,959 --> 00:40:13,000 of all our chefs have achieved, 1138 00:40:13,000 --> 00:40:15,959 and now we need to make this very big decision. 1139 00:40:15,959 --> 00:40:17,167 Thank you all. 1140 00:40:17,167 --> 00:40:19,083 [upbeat pop music] 1141 00:40:19,083 --> 00:40:22,167 Thank you, sir. 1142 00:40:22,167 --> 00:40:30,459 [suspenseful music] 1143 00:40:30,459 --> 00:40:32,375 We got three entirely, 1144 00:40:32,375 --> 00:40:34,792 completely different meals from three different chefs. 1145 00:40:34,792 --> 00:40:36,417 You told your story. 1146 00:40:36,417 --> 00:40:38,417 And across the board, just fantastic work. 1147 00:40:38,417 --> 00:40:40,459 Thank you for doing what you do. 1148 00:40:40,459 --> 00:40:44,959 Sarah, your food was a real conversation starter. 1149 00:40:44,959 --> 00:40:46,792 So, let's start with you. 1150 00:40:46,792 --> 00:40:48,834 Tell me why you decided to start 1151 00:40:48,834 --> 00:40:50,375 with a tartare as your first course. 1152 00:40:50,375 --> 00:40:55,375 I wanted to show protein in its kind of raw form 1153 00:40:55,375 --> 00:40:58,000 where not a 100% of the tartare was meat. 1154 00:40:58,000 --> 00:41:00,751 The tartare had the funkiness that I loved. 1155 00:41:00,751 --> 00:41:02,834 And I think it's another level 1156 00:41:02,834 --> 00:41:04,959 of thinking not only where our food comes from, 1157 00:41:04,959 --> 00:41:07,292 -but where it needs to go. -Thank you. 1158 00:41:07,292 --> 00:41:09,959 I love that you made your own butter, you made bread. 1159 00:41:09,959 --> 00:41:12,709 It was a really thoughtful, very good first course. 1160 00:41:12,709 --> 00:41:14,375 It was a very bold decision 1161 00:41:14,375 --> 00:41:16,792 to give us a tartare of heart. 1162 00:41:16,792 --> 00:41:20,000 I just wanted more seasoning on the tartare. 1163 00:41:20,000 --> 00:41:21,792 Okay. 1164 00:41:21,792 --> 00:41:23,334 Buddha, let's talk about your first course. 1165 00:41:23,334 --> 00:41:25,042 One of my favorite dishes is oysters and pearls 1166 00:41:25,042 --> 00:41:26,918 from The French Laundry. 1167 00:41:26,918 --> 00:41:28,334 And it was heavily influenced, especially the sauce 1168 00:41:28,334 --> 00:41:29,959 by chef Eric Ripert. 1169 00:41:29,959 --> 00:41:32,709 The Vin Jaune completely makes the dish. 1170 00:41:32,709 --> 00:41:34,292 This is a very mature dish. 1171 00:41:34,292 --> 00:41:36,125 There are dishes that I've carried around, 1172 00:41:36,125 --> 00:41:38,125 like a security blanket for 30 years. 1173 00:41:38,125 --> 00:41:40,792 I have a feeling this dish will be with you for 30 years. 1174 00:41:40,792 --> 00:41:43,834 It was a very luxurious, very decadent dish, 1175 00:41:43,834 --> 00:41:46,042 prepared with subtle techniques. 1176 00:41:46,042 --> 00:41:48,167 -It was a great dish. -Thank you. 1177 00:41:48,167 --> 00:41:50,000 You put beautiful caviar in the middle of the plate, 1178 00:41:50,000 --> 00:41:51,876 but it was all the little details around it 1179 00:41:51,876 --> 00:41:53,751 where each bite was a little bit different. 1180 00:41:53,751 --> 00:41:55,751 My favorite bite was when I got a little bit of 1181 00:41:55,751 --> 00:41:57,375 the apple where you get that nice brightness and acidity. 1182 00:41:57,375 --> 00:41:58,918 Thank you. 1183 00:41:58,918 --> 00:42:00,417 You know, you are really reaching 1184 00:42:00,417 --> 00:42:02,250 for some very lofty touchstones 1185 00:42:02,250 --> 00:42:04,459 when you're talking about Eric or Thomas Keller. 1186 00:42:04,459 --> 00:42:08,209 And I think you stood on par with these great titans today. 1187 00:42:08,209 --> 00:42:12,334 It was flawless and immaculately executed. 1188 00:42:12,334 --> 00:42:14,959 It was one of my favorite dishes of the whole meal. 1189 00:42:14,959 --> 00:42:16,834 Thank you, Padma. 1190 00:42:16,834 --> 00:42:18,250 Evelyn. 1191 00:42:18,250 --> 00:42:19,876 I really wanted to take inspiration 1192 00:42:19,876 --> 00:42:21,459 from our surrounding and also embracing 1193 00:42:21,459 --> 00:42:23,501 that I am Mexican. 1194 00:42:23,501 --> 00:42:26,209 I make a lot of tiradito and I think one of the tricky bits 1195 00:42:26,209 --> 00:42:27,918 is getting the balance in the broth. 1196 00:42:27,918 --> 00:42:29,375 But the way that you worked the prickly pear 1197 00:42:29,375 --> 00:42:31,334 with the key limes and just that little bit 1198 00:42:31,334 --> 00:42:33,167 of fattiness that you get from adding the chili oil 1199 00:42:33,167 --> 00:42:35,209 on top just had the perfect balance. 1200 00:42:35,209 --> 00:42:37,083 A little bit more salt on the scallop 1201 00:42:37,083 --> 00:42:38,876 would have been welcome. 1202 00:42:38,876 --> 00:42:40,459 I think it would bring more of the sweetness 1203 00:42:40,459 --> 00:42:42,209 of the scallops, but I loved 1204 00:42:42,209 --> 00:42:44,792 the apparent simplicity of your dish. 1205 00:42:44,792 --> 00:42:46,792 This dish, it just woke us up. 1206 00:42:46,792 --> 00:42:48,834 It made us smile. 1207 00:42:48,834 --> 00:42:51,959 Let's talk about all of your second courses. 1208 00:42:51,959 --> 00:42:55,125 Sarah, were you happy with your tortellini? 1209 00:42:55,125 --> 00:42:57,918 I thought that the firmness of the pasta 1210 00:42:57,918 --> 00:42:59,918 itself was delightful, in contrast 1211 00:42:59,918 --> 00:43:01,751 to all the other soft things. 1212 00:43:01,751 --> 00:43:03,709 The pasta was definitely a little on the thick side. 1213 00:43:03,709 --> 00:43:05,959 And a pasta dish definitely should be a little more simple. 1214 00:43:05,959 --> 00:43:08,000 I think the three sisters brought along some cousins. 1215 00:43:08,000 --> 00:43:09,959 -[laughing] -Dad jokes. 1216 00:43:09,959 --> 00:43:11,209 It got a little crowded. 1217 00:43:11,209 --> 00:43:14,209 That broth was so beautiful. 1218 00:43:14,209 --> 00:43:17,459 It had such depth of flavor that I didn't want 1219 00:43:17,459 --> 00:43:20,334 the huitlacoche to muddle it up. 1220 00:43:20,334 --> 00:43:22,959 The ideas of your dish were too big for the bowl. 1221 00:43:22,959 --> 00:43:24,959 And that's not because they weren't good, 1222 00:43:24,959 --> 00:43:26,959 it's because you had, like, too much to say. 1223 00:43:26,959 --> 00:43:28,918 Story of my life. 1224 00:43:28,918 --> 00:43:33,167 Buddha, you had this luxurious, soulful, yummy laksa 1225 00:43:33,167 --> 00:43:35,000 that was a beautiful harmony 1226 00:43:35,000 --> 00:43:37,000 of your background and your skill. 1227 00:43:37,000 --> 00:43:38,792 -Thank you. -Everything else was 1228 00:43:38,792 --> 00:43:41,417 the icing on the cake. 1229 00:43:41,417 --> 00:43:43,334 The only thing that I didn't love 1230 00:43:43,334 --> 00:43:45,959 was the salmon roe with a pickled carrot. 1231 00:43:45,959 --> 00:43:47,959 It seemed to not fit in the exact same way 1232 00:43:47,959 --> 00:43:49,375 that the other components did. 1233 00:43:49,375 --> 00:43:50,792 Okay. 1234 00:43:50,792 --> 00:43:52,375 Evelyn, your food has just 1235 00:43:52,375 --> 00:43:54,042 over the season, it has just started to become 1236 00:43:54,042 --> 00:43:55,375 much lighter, much more bright. 1237 00:43:55,375 --> 00:43:57,292 It was a very joyful dish. 1238 00:43:57,292 --> 00:43:59,334 Big fan of the dumplings. 1239 00:43:59,334 --> 00:44:01,459 Just beautiful, beautifully executed. 1240 00:44:01,459 --> 00:44:03,542 They were like little jewels. 1241 00:44:03,542 --> 00:44:06,375 Sarah, talk to us about your third course. 1242 00:44:06,375 --> 00:44:08,000 I wanted to prepare rabbit 1243 00:44:08,000 --> 00:44:09,751 because I think it's really underutilized. 1244 00:44:09,751 --> 00:44:11,959 I thought the dish was very beautiful. 1245 00:44:11,959 --> 00:44:13,459 And when I saw the rabbit, 1246 00:44:13,459 --> 00:44:15,792 I thought about all the work that it requires 1247 00:44:15,792 --> 00:44:17,292 and mastering the technique. 1248 00:44:17,292 --> 00:44:19,292 -Yeah, it's hard. -To cook on it maybe it was 1249 00:44:19,292 --> 00:44:21,292 a little too fast, so parts were a little bit over 1250 00:44:21,292 --> 00:44:22,959 and parts were a little bit under. 1251 00:44:22,959 --> 00:44:24,334 But I mean, the work that went into 1252 00:44:24,334 --> 00:44:26,375 the rabbit was truly amazing. 1253 00:44:26,375 --> 00:44:28,292 I loved that you really carried 1254 00:44:28,292 --> 00:44:30,709 the narrative that you were trying to tell us 1255 00:44:30,709 --> 00:44:32,959 -through your whole meal. -Thanks. 1256 00:44:32,959 --> 00:44:34,834 Buddha. I thought the eggplant 1257 00:44:34,834 --> 00:44:36,125 was the star of the show. 1258 00:44:36,125 --> 00:44:37,375 It was out of this world. 1259 00:44:37,375 --> 00:44:38,918 It's all technically flawless, 1260 00:44:38,918 --> 00:44:40,167 but maybe the dish was cleaned up 1261 00:44:40,167 --> 00:44:41,709 -a little too much. -Okay. 1262 00:44:41,709 --> 00:44:42,959 You'll take that? 1263 00:44:42,959 --> 00:44:44,751 Yeah, I'll take that, yeah. 1264 00:44:44,751 --> 00:44:46,709 I liked the dish a lot. 1265 00:44:46,709 --> 00:44:49,375 The lamb was perfectly cooked and I ate it very quickly. 1266 00:44:49,375 --> 00:44:50,876 I enjoyed it very much. 1267 00:44:50,876 --> 00:44:52,167 Thank you. 1268 00:44:52,167 --> 00:44:53,459 Evelyn. 1269 00:44:53,459 --> 00:44:55,167 This was a punch-you-in-the-face, 1270 00:44:55,167 --> 00:44:57,292 full-of-flavor sauce and dish and I love that. 1271 00:44:57,292 --> 00:44:59,167 Of course, I work with a lot of goat, 1272 00:44:59,167 --> 00:45:00,959 and I think the texture was amazing. 1273 00:45:00,959 --> 00:45:02,334 Thank you. 1274 00:45:02,334 --> 00:45:04,501 I'm not sure why you didn't cook 1275 00:45:04,501 --> 00:45:06,334 the goat in the sauce. 1276 00:45:06,334 --> 00:45:07,876 For the sauce itself, 1277 00:45:07,876 --> 00:45:09,375 it was literally on longer than the goat. 1278 00:45:09,375 --> 00:45:10,959 Also the texture of the goat, 1279 00:45:10,959 --> 00:45:12,792 I really wanted to make sure it could 1280 00:45:12,792 --> 00:45:14,542 still stick together and you could still see the neck 1281 00:45:14,542 --> 00:45:16,000 and it wouldn't just fall off. 1282 00:45:16,000 --> 00:45:17,876 -Right. -But you missed 1283 00:45:17,876 --> 00:45:20,959 an opportunity in bringing the mole and curry flavors 1284 00:45:20,959 --> 00:45:24,000 in the meat of the goat. 1285 00:45:24,000 --> 00:45:25,834 And now we have dessert. 1286 00:45:25,834 --> 00:45:27,792 Sarah, I loved your dessert. 1287 00:45:27,792 --> 00:45:29,959 The cake was so moist. 1288 00:45:29,959 --> 00:45:31,834 It was so comforting 1289 00:45:31,834 --> 00:45:33,959 and it made me feel like a child again. 1290 00:45:33,959 --> 00:45:36,459 It's the first time I eat acorn in my life. 1291 00:45:36,459 --> 00:45:38,167 I love it very, very much. 1292 00:45:38,167 --> 00:45:39,959 Putting miso into caramel, I love that. 1293 00:45:39,959 --> 00:45:41,292 And when you put it over that cake, 1294 00:45:41,292 --> 00:45:42,834 it made it taste like a sticky cake. 1295 00:45:42,834 --> 00:45:44,792 The best cake, yeah, I know. 1296 00:45:44,792 --> 00:45:46,167 Especially in autumn, like, it's the perfect dessert. 1297 00:45:46,167 --> 00:45:47,792 The cake was really delicious. 1298 00:45:47,792 --> 00:45:49,209 I loved the use of acorn flour. 1299 00:45:49,209 --> 00:45:51,167 You're staying true to yourself. 1300 00:45:51,167 --> 00:45:53,083 Buddha, the leaves. 1301 00:45:53,083 --> 00:45:55,792 I've never seen anything like it and the maple caramel 1302 00:45:55,792 --> 00:45:58,542 was the golden egg at the center 1303 00:45:58,542 --> 00:46:00,459 and I wish there had been more of it. 1304 00:46:00,459 --> 00:46:03,834 But you made me appreciate pumpkin pie. 1305 00:46:03,834 --> 00:46:05,501 You really changed how I'll ever 1306 00:46:05,501 --> 00:46:07,167 -look at it again. -Thank you. 1307 00:46:07,167 --> 00:46:09,000 The only issue I had with the dessert, 1308 00:46:09,000 --> 00:46:10,375 the maple was kind of like the sauce 1309 00:46:10,375 --> 00:46:12,334 that held everything together. 1310 00:46:12,334 --> 00:46:14,792 And so I just thought it was too much cake, not enough maple. 1311 00:46:14,792 --> 00:46:18,375 The balance between the ingredients was a little off. 1312 00:46:18,375 --> 00:46:20,918 -Evelyn. -I made a buñuelo 1313 00:46:20,918 --> 00:46:23,000 which is something I grew up eating. 1314 00:46:23,000 --> 00:46:25,876 It was just crazy good. 1315 00:46:25,876 --> 00:46:27,542 The crunch, the caramel, 1316 00:46:27,542 --> 00:46:29,042 the sesame, all those flavors 1317 00:46:29,042 --> 00:46:31,375 just were so delicious together. 1318 00:46:31,375 --> 00:46:32,959 Everybody wanted to shove it in their purse. 1319 00:46:32,959 --> 00:46:34,834 Ed Lee did, 1320 00:46:34,834 --> 00:46:36,959 which I don't know what state it's in now, but-- 1321 00:46:36,959 --> 00:46:39,751 Yes, I loved the dessert very, very much. 1322 00:46:39,751 --> 00:46:42,250 The panna cotta was the tiniest bit too firm, 1323 00:46:42,250 --> 00:46:44,375 but the flavor of it was fantastic. 1324 00:46:44,375 --> 00:46:45,959 Thank you. 1325 00:46:45,959 --> 00:46:47,959 I will say it's been a pleasure to get 1326 00:46:47,959 --> 00:46:49,834 to know you through your food. It really has. 1327 00:46:49,834 --> 00:46:51,292 Thank you for your heart. 1328 00:46:51,292 --> 00:46:53,209 Thank you for your effort. 1329 00:46:53,209 --> 00:46:56,792 We have a big decision to make, the biggest. 1330 00:46:56,792 --> 00:46:58,167 We'll call you back in a bit. 1331 00:46:58,167 --> 00:47:02,792 -Thank you so much. -ALL: Thank you. 1332 00:47:02,792 --> 00:47:04,209 SARAH: Do you know the number of times 1333 00:47:04,209 --> 00:47:05,501 I almost fainted just now? 1334 00:47:05,501 --> 00:47:06,959 Seven. 1335 00:47:06,959 --> 00:47:10,626 The answer is seven. 1336 00:47:10,626 --> 00:47:16,375 [suspenseful music] 1337 00:47:16,375 --> 00:47:18,167 All right. This is it. 1338 00:47:18,167 --> 00:47:20,167 This is the moment we've all been waiting for. 1339 00:47:20,167 --> 00:47:21,792 Let's go course by course. 1340 00:47:21,792 --> 00:47:23,417 Sarah's first course. 1341 00:47:23,417 --> 00:47:24,876 I love the fact that it had venison 1342 00:47:24,876 --> 00:47:26,959 and beef heart in a tartare. 1343 00:47:26,959 --> 00:47:28,584 This is something new, something different. 1344 00:47:28,584 --> 00:47:30,250 An ambitious course. 1345 00:47:30,250 --> 00:47:31,792 Now, you compare that to the other two, 1346 00:47:31,792 --> 00:47:33,584 it just falls a little short. 1347 00:47:33,584 --> 00:47:35,626 And Evelyn's, it was really good. 1348 00:47:35,626 --> 00:47:37,584 But we've seen it, we've seen it. 1349 00:47:37,584 --> 00:47:40,250 To me there was nothing wrong with Evelyn's dish. 1350 00:47:40,250 --> 00:47:42,334 It was bright, it was beautiful. 1351 00:47:42,334 --> 00:47:44,959 It just was sitting next to Buddha's first course. 1352 00:47:44,959 --> 00:47:46,751 Yeah, it was just wasn't as good as Buddha's. 1353 00:47:46,751 --> 00:47:48,334 And Buddha's, dare I say, 1354 00:47:48,334 --> 00:47:49,792 it was as good as Oyster and Pearls. 1355 00:47:49,792 --> 00:47:51,876 Knowing how to construct those ingredients 1356 00:47:51,876 --> 00:47:53,751 and put them together was mature 1357 00:47:53,751 --> 00:47:55,292 -way beyond his years. -Absolutely. 1358 00:47:55,292 --> 00:47:57,375 -I agree. -Regardless of the result, 1359 00:47:57,375 --> 00:48:00,876 I'm really happy to be cooking the food that I served today 1360 00:48:00,876 --> 00:48:02,959 with chefs that we don't normally cook for. 1361 00:48:02,959 --> 00:48:04,584 You don't cook for Eric Ripert every day? 1362 00:48:04,584 --> 00:48:06,334 Nope. 1363 00:48:06,334 --> 00:48:07,751 So then let's talk about the second course. 1364 00:48:07,751 --> 00:48:09,209 Sarah's dish. 1365 00:48:09,209 --> 00:48:10,459 There was a lot of confusion 1366 00:48:10,459 --> 00:48:12,167 because too many elements. 1367 00:48:12,167 --> 00:48:13,792 It's a shame, too, because that cornbread 1368 00:48:13,792 --> 00:48:15,417 was so flavorful. 1369 00:48:15,417 --> 00:48:16,792 And that's what's great about food. 1370 00:48:16,792 --> 00:48:18,584 You can have four people that like it 1371 00:48:18,584 --> 00:48:20,250 and then one person that doesn't like it. 1372 00:48:20,250 --> 00:48:21,918 Or four people that don't like it. 1373 00:48:21,918 --> 00:48:24,209 [laughing] 1374 00:48:24,209 --> 00:48:25,792 Those little dumplings 1375 00:48:25,792 --> 00:48:29,375 that Evelyn gave us, I did love how glassy, 1376 00:48:29,375 --> 00:48:31,584 translucent and miniature they were. 1377 00:48:31,584 --> 00:48:33,501 And the hoja santa. 1378 00:48:33,501 --> 00:48:36,584 The hoja santa oil on top of the broth was beautiful, 1379 00:48:36,584 --> 00:48:38,250 but just the dumplings themselves, 1380 00:48:38,250 --> 00:48:41,250 they were like jewels. They were perfect. 1381 00:48:41,250 --> 00:48:42,959 So, Eric, the laksa, you liked it, 1382 00:48:42,959 --> 00:48:44,584 but you thought it was a little dated, right? 1383 00:48:44,584 --> 00:48:46,459 In the '80s, we were prisoners 1384 00:48:46,459 --> 00:48:47,834 of those techniques. 1385 00:48:47,834 --> 00:48:49,584 This dish was beautiful. 1386 00:48:49,584 --> 00:48:51,375 But I want him to, like, 1387 00:48:51,375 --> 00:48:54,375 be expressing himself with the techniques. 1388 00:48:54,375 --> 00:48:56,542 He loves mastering those techniques. 1389 00:48:56,542 --> 00:48:59,334 To him, that is play. 1390 00:48:59,334 --> 00:49:01,250 And now comes the third course. 1391 00:49:01,250 --> 00:49:02,876 Evelyn's curry mole. 1392 00:49:02,876 --> 00:49:07,292 There was beautiful goat with a sauce draped on top, 1393 00:49:07,292 --> 00:49:10,209 but they weren't really harmonious. 1394 00:49:10,209 --> 00:49:11,959 But it was really interesting. 1395 00:49:11,959 --> 00:49:15,459 The meat was succulent and cooked deliciously. 1396 00:49:15,459 --> 00:49:18,918 Sarah's main course was nice to use the whole animal. 1397 00:49:18,918 --> 00:49:20,834 It just didn't need to be on that dish. 1398 00:49:20,834 --> 00:49:22,459 There was already a lot going on. 1399 00:49:22,459 --> 00:49:23,834 All those things could have worked. 1400 00:49:23,834 --> 00:49:25,792 I just think the portions of them were off. 1401 00:49:25,792 --> 00:49:28,626 There was way too many greens, way too much green sauce. 1402 00:49:28,626 --> 00:49:29,918 How were both of them 1403 00:49:29,918 --> 00:49:31,542 in comparison to Buddha's lamb? 1404 00:49:31,542 --> 00:49:34,292 That demi-glace, it was delicious and shiny 1405 00:49:34,292 --> 00:49:37,417 and so deep in flavor, I loved it. 1406 00:49:37,417 --> 00:49:39,792 He got really far from the inspiration, 1407 00:49:39,792 --> 00:49:43,125 but you cannot find flaw in his dish. 1408 00:49:43,125 --> 00:49:44,626 Curry mole sounds so interesting. 1409 00:49:44,626 --> 00:49:46,375 I don't know, I'm sure 1410 00:49:46,375 --> 00:49:47,959 if I would have named it something else. 1411 00:49:47,959 --> 00:49:50,751 -A Murray? -Yeah, a Murray. 1412 00:49:50,751 --> 00:49:52,501 So that brings us to dessert. 1413 00:49:52,501 --> 00:49:53,918 The dessert course across the board 1414 00:49:53,918 --> 00:49:55,501 was the strongest course for everyone. 1415 00:49:55,501 --> 00:49:57,250 If I think of the dessert that I want 1416 00:49:57,250 --> 00:49:58,918 to eat again and again, it's Evelyn's. 1417 00:49:58,918 --> 00:50:00,709 Yeah, I was seduced by buñuelo too, 1418 00:50:00,709 --> 00:50:02,709 but the panna cotta was a big part of the dessert. 1419 00:50:02,709 --> 00:50:04,375 It had too much gelatin in it. 1420 00:50:04,375 --> 00:50:05,959 Yeah, the panna cotta was a bit harder. 1421 00:50:05,959 --> 00:50:08,292 It was not, like, a deal breaker in a sense. 1422 00:50:08,292 --> 00:50:10,209 I absolutely loved Evelyn's dessert. 1423 00:50:10,209 --> 00:50:12,125 I'm just happy that 1424 00:50:12,125 --> 00:50:14,125 we got to the point where we could cook 1425 00:50:14,125 --> 00:50:15,918 whatever the [bleep] we wanted. 1426 00:50:15,918 --> 00:50:18,375 Buddha's dessert impressed me a lot with the aesthetic. 1427 00:50:18,375 --> 00:50:19,667 It was like, "Wow!" 1428 00:50:19,667 --> 00:50:21,501 But maybe less leaves, 1429 00:50:21,501 --> 00:50:23,584 maybe changing the proportions. 1430 00:50:23,584 --> 00:50:26,709 -PADMA: I think just less cake. -Less cake. 1431 00:50:26,709 --> 00:50:28,375 I was really impressed with Sarah's work. 1432 00:50:28,375 --> 00:50:29,751 I thought it was really delicious. 1433 00:50:29,751 --> 00:50:31,292 That acorn cake that Sarah made 1434 00:50:31,292 --> 00:50:34,083 was truly innovative and wonderful. 1435 00:50:34,083 --> 00:50:36,125 Her caramel sauce, I love a miso caramel, 1436 00:50:36,125 --> 00:50:37,584 I would like literally want to just drink 1437 00:50:37,584 --> 00:50:39,083 a whole another cup of it. 1438 00:50:39,083 --> 00:50:40,417 Sarah, I couldn't be more happier 1439 00:50:40,417 --> 00:50:41,876 that you're in the final. 1440 00:50:41,876 --> 00:50:43,334 Thanks, man. 1441 00:50:43,334 --> 00:50:45,125 All three of our chefs 1442 00:50:45,125 --> 00:50:47,250 really accomplished what they set out to do. 1443 00:50:47,250 --> 00:50:49,709 For Sarah, the ideas were there, 1444 00:50:49,709 --> 00:50:51,792 it was just a matter of execution. 1445 00:50:51,792 --> 00:50:55,792 Evelyn and Buddha were much more technically successful. 1446 00:50:55,792 --> 00:51:00,209 Buddha showed us a dazzling fireworks display 1447 00:51:00,209 --> 00:51:03,501 of technical skill and really took us on a journey. 1448 00:51:03,501 --> 00:51:06,292 And Evelyn truly showed us 1449 00:51:06,292 --> 00:51:08,584 how she blends beautifully 1450 00:51:08,584 --> 00:51:10,167 Asian and Latin flavors. 1451 00:51:10,167 --> 00:51:11,501 If I wasn't feeling nerves before, 1452 00:51:11,501 --> 00:51:13,167 I'm feeling nerves now. 1453 00:51:13,167 --> 00:51:14,751 I think we have our next Top Chef. 1454 00:51:14,751 --> 00:51:16,209 -Agreed. -Agreed. 1455 00:51:16,209 --> 00:51:17,501 -PADMA: Yes? -Yes. 1456 00:51:17,501 --> 00:51:19,375 Let's get them out here. 1457 00:51:19,375 --> 00:51:26,667 [suspenseful music] 1458 00:51:26,667 --> 00:51:29,792 Chefs, what you gave us tonight was absolutely extraordinary. 1459 00:51:29,792 --> 00:51:31,709 But, more importantly, is you're realizing 1460 00:51:31,709 --> 00:51:34,209 what's really important about what we do. 1461 00:51:34,209 --> 00:51:35,792 It's about the connection to family, 1462 00:51:35,792 --> 00:51:37,584 but also the community of people you work with 1463 00:51:37,584 --> 00:51:39,417 and the community of people who you serve. 1464 00:51:39,417 --> 00:51:41,584 And so if you are the future of our industry, 1465 00:51:41,584 --> 00:51:43,167 we're in really good hands. 1466 00:51:43,167 --> 00:51:55,876 ♪♪♪ 1467 00:51:55,876 --> 00:51:57,584 Buddha. 1468 00:51:57,584 --> 00:51:59,375 You are Top Chef! 1469 00:51:59,375 --> 00:52:01,751 [clapping] 1470 00:52:01,751 --> 00:52:03,542 Oh, my God. 1471 00:52:03,542 --> 00:52:05,167 [clapping] 1472 00:52:05,167 --> 00:52:06,417 Congratulations. 1473 00:52:06,417 --> 00:52:08,792 [inspirational music] 1474 00:52:08,792 --> 00:52:10,250 Congratulations, nice work. 1475 00:52:10,250 --> 00:52:12,584 I just-- I just can't believe it. 1476 00:52:12,584 --> 00:52:15,375 -Well done. -Thank you so much. 1477 00:52:15,375 --> 00:52:18,626 Today a 15-year-old boy in regional Australia 1478 00:52:18,626 --> 00:52:20,250 has lived his dream. 1479 00:52:20,250 --> 00:52:21,584 -Congratulations. -Thank you so much. 1480 00:52:21,584 --> 00:52:23,125 Oh, well deserved. 1481 00:52:23,125 --> 00:52:24,584 I didn't dream to be an astronaut. 1482 00:52:24,584 --> 00:52:26,709 I didn't dream to be anything else. 1483 00:52:26,709 --> 00:52:28,375 Oh, Padma. 1484 00:52:28,375 --> 00:52:29,751 Oh, my gosh, I'm so happy for you. 1485 00:52:29,751 --> 00:52:31,334 I dreamt to be right here. 1486 00:52:31,334 --> 00:52:33,083 -Wish my dad was here, you know? -I know. 1487 00:52:33,083 --> 00:52:36,167 -I feel he is here. -I know, I know. 1488 00:52:36,167 --> 00:52:39,709 This was-- this was for him. 1489 00:52:39,709 --> 00:52:44,584 I think his story is a beautiful story. 1490 00:52:44,584 --> 00:52:45,792 He loved cooking. 1491 00:52:45,792 --> 00:52:47,459 Trained one of his sons 1492 00:52:47,459 --> 00:52:50,834 and lived his gift and lived his legacy. 1493 00:52:50,834 --> 00:52:52,667 And I want people to know it. 1494 00:52:52,667 --> 00:52:55,375 Truly, it was a beautiful tribute to him. 1495 00:52:55,375 --> 00:52:58,834 He would be so proud of you today. 1496 00:52:58,834 --> 00:53:00,584 TOM: Bring it in. Come over here. 1497 00:53:00,584 --> 00:53:02,501 Thank you for whipping me into shape. 1498 00:53:02,501 --> 00:53:04,250 People had kind of counted me out. 1499 00:53:04,250 --> 00:53:05,792 And to think, like, that I got this far. 1500 00:53:05,792 --> 00:53:07,417 Thanks for having me. 1501 00:53:07,417 --> 00:53:08,792 I'm proud of myself. 1502 00:53:08,792 --> 00:53:10,292 I think I handled it with grace. 1503 00:53:10,292 --> 00:53:12,167 It was such a pleasure to feed you. 1504 00:53:12,167 --> 00:53:14,167 Not a ton of class, but with a lot of grace. 1505 00:53:14,167 --> 00:53:15,584 You impressed us so much. 1506 00:53:15,584 --> 00:53:17,209 Thank you so much. Thank you. 1507 00:53:17,209 --> 00:53:18,792 Coming this far and seeing myself 1508 00:53:18,792 --> 00:53:21,584 evolve and change, I can walk away saying, 1509 00:53:21,584 --> 00:53:24,417 I gave it my all every single time, that I'm proud of. 1510 00:53:24,417 --> 00:53:26,125 I had so much pleasure watching you cook 1511 00:53:26,125 --> 00:53:27,417 with this smile on your face. 1512 00:53:27,417 --> 00:53:29,751 [laughing] It's been amazing. 1513 00:53:29,751 --> 00:53:31,751 Just work hard and love what you do 1514 00:53:31,751 --> 00:53:33,292 because it shows. 1515 00:53:33,292 --> 00:53:35,167 Buddha, congratulations. 1516 00:53:35,167 --> 00:53:36,375 I'm still dreaming. I'm actually-- 1517 00:53:36,375 --> 00:53:37,876 Here, let me pinch you. 1518 00:53:37,876 --> 00:53:39,375 Yeah. I know. 1519 00:53:39,375 --> 00:53:41,709 [phone ringing] 1520 00:53:41,709 --> 00:53:43,167 I just won Top Chef. 1521 00:53:43,167 --> 00:53:45,375 BROTHER: Oh, my God. 1522 00:53:45,375 --> 00:53:53,584 Yeah. I can hear it. 1523 00:53:53,584 --> 00:53:58,792 To Buddha, our new Top Chef, and $250,000. 1524 00:53:58,792 --> 00:54:00,292 Congratulations. 1525 00:54:00,292 --> 00:54:01,542 BUDDHA: Thank you so much. 1526 00:54:01,542 --> 00:54:05,542 EVELYN: To Buddha!