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ANNOUNCER: This program is
rated PG, and contains
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mature subject matter.
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Viewer discretion is advised.
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Top Chef Canada...
n
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Welcome to the biggest
culinary stage in the country.
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Ten chefs stepped
into the spotlight...
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Let's get this started.
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- Woo!
- Bap-bap-bap.
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If you wanna see fireworks,
don't take your eyes off of me.
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[Eden] ...for a fierce
culinary cook-off.
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[Mark] This is the biggest event
we've ever done.
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Doing Restaurant Wars
on our first day.
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What a way to start
the competition.
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Oh.
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- [bleep].
- Damn.
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[Eden] Those who
couldn't handle the heat...
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[Christina]
The chicken's not to temp.
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[Mijune] The rule is the rule.
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She didn't
complete the challenge.
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[Eden]
...we're cut from the kitchen.
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Please pack your knives and go.
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And tonight, in Montreal,
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it all comes down
to the final three.
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I'm not out here
to put out crap.
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I'm here to compete
with the best.
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[Chanthy]
I can smell the win from here.
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The proof is in the pudding.
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May the best man win. Or woman.
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[Eden] From Halifax, Moira.
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[Moira] I'm a really shy person,
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but I know I'm a talented chef.
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That bite, one of my favourite
bites so far of the season.
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I think your chickpea pasta
is the best dish
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we've seen
in the entire competition.
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Wow.
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[Eden] From Vancouver, Chanthy.
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[Chanthy]
I have cooking in my DNA.
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In the kitchen, I get
to be performative, creative.
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It's where I thrive.
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This is so good.
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You did this in 30 minutes.
Unbelievable.
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Eye on the prize.
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[Eden] And from
Salt Spring Island, Haan.
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[Haan] I haven't been cooking
professionally for three years.
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I kind of thought I was
a washed up has-been chef,
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but I've proved by how
many challenges I've won
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that I'm the front runner.
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The chef with the best dish...
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Haan.
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[Haan] I'm coming.
All my guns blazing.
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Let's go!
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[Eden]
Who will take the world stage
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as Canada's Top Chef
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and take home
our biggest prize ever?
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A brand new suite of
KitchenAid appliances.
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A relaxing vacation
worth $10,000 from Vrbo.
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A brand new Alfa Romeo Tonale
plug-in hybrid electric.
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$10,000 from Tim Hortons.
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One year's worth of
DoorDash grocery delivery.
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A $100,000 cash prize.
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And the title of
Canada's Top Chef.
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Oh, my gosh. Montreal.
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Montreal.
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I'm in Montreal, baby.
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My career started in Montreal,
and here I am,
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back here for the finale
of Top Chef Canada.
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It's an incredible city.
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[Moira] Montreal is known as
a culinary hotspot of Canada.
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Some of the country's
best restaurants are here.
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Really talented chefs
all gravitate to this city.
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Make sure you put in
his really long hair.
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[Moira] What's happening?
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[Chanthy laughing]
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- [Haan] Okay. Yes.
- [Chanthy] Oh, my God.
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[Moira]
Chanthy looks like our child.
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Look at those green eyes.
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We look like one
big happy family of chefs.
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We're about to cook in
the finals of Top Chef Canada.
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Last elimination challenge,
I was on the bottom.
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That obviously is not
a great place to be,
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but I'm not gonna
get distracted by one stumble.
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I know that I've been
one of the best cooks
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for the entire competition.
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I'm feeling very,
very mentally strong,
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and it's gonna take
everybody's best cooking
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to beat me.
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Let's go.
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Chefs, welcome to
the Top Chef Canada finale
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here at the Belvedere in the
historic Old Port of Montreal.
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- Yeah!
- Yes.
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You are the last chefs standing.
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[Mark] You've shown your skill,
you've risen to the top,
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and we're very excited
to taste your food today.
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- [laughing]
- Thank you.
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In this challenge,
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you'll have to make
a Montreal-inspired dish
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using these
iconic Montreal flavours.
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Nom nom.
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[Mark] We have wood-fired
bagels from St-Viateur,
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poutine from La Banquise,
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00:04:06,867 --> 00:04:09,100
and smoked meat sandwiches
from Schwartz's Deli,
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some of the most
recognizable flavours
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that Quebec has to offer.
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All right, chefs,
come have a taste.
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- Race you to the sandwich.
- All right.
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I call poutine.
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I love a good Schwartz sandwich.
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Nothing is better.
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- Mm.
- Oh, that's good.
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I've never tried this poutine.
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[Haan] It's all about the gravy.
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Stay away from me.
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[laughter]
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Chefs, your guest judges today
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are titans of
the culinary scene here.
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One is a chef,
author, and co-founder
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of the Joe Beef Group.
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The other is the owner
and executive chef
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at Park in Montreal,
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an AP in Toronto with
restaurants around the world.
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Please welcome,
Fred Morin and Antonio Park.
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Oh!
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- [Haan] Chefs.
- Hello, chefs.
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Cooking for Chef Antonio Park
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and Chef Fred Morin
is intimidating.
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I'm both shocked and honoured.
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- Hello, chefs.
- Hello, chefs.
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Fred, what do
these iconic flavours
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of Montreal mean to you?
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Of course,
this is the foundation,
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the food we grew up with.
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But the food today is
so different in Montreal.
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It's a city of transit.
It's a place of immigration.
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I think you can find
everything in Montreal.
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That's what
makes my city my city.
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Antonio, what are you looking
for from our chefs today?
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I wanna feel your soul
in those plates.
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We're not just looking for
bagel, poutine, or sandwiches.
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We want you to take
these ingredients
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and these flavours
and get inspired.
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Chefs, to pick your
iconic Montreal flavour,
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come and draw knives.
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Haan, you're up first.
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[Haan] Smoked meat.
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Chanthy, you're next.
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Poutine.
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[Eden] That means,
Moira, you have bagels.
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Chefs, you better be
on your A game
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because this is
an elimination challenge.
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Only two of you will advance
to the final cook.
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Good luck.
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- Thank you, chef.
- [Eden] All right, chefs.
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Your time starts...
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Now!
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Let's go!
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- All right, good luck, guys.
- [Moira] Good luck!
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This is the most high-stakes
Quickfire of the competition.
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One chef is gonna go home,
and it's not gonna be me.
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I've always thought Haan's
my biggest competitor here,
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but I'll be beating him
this time.
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Okay, Chanthy. Calm down.
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[Chanthy laughing]
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[Moira] Pressure's on.
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I'm against the only two chefs
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that have won any Quickfires.
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Haan, his food is just
very simple, very precise.
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And Chanthy,
he has an incredible ability
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to tell a story with his food.
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But I have so much
confidence in my skills.
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I really do deserve to be here.
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It's anyone's game, but I hope
it's mine.
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So, I pulled poutine.
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I love poutine. Crispy potatoes,
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melting cheese curds,
and luscious gravy.
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But it's also
very simple and basic.
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So, I really need to draw
on some creativity.
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I'm going to blend Vietnamese
and French together.
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I'm gonna reimagine
the poutine as pho,
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which is Vietnamese
steak noodle broth.
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Steak poutine.
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For the gravy, I'm making
beef broth with pho spices.
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Ginger, black cardamom,
coriander, and black peppercorn.
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For the fries, fried potatoes
and laminated potato chips.
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Cheese curds.
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The best part of poutine
is the cheese curds.
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I've turned it into
a mochi emulsion
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with potatoes, mozzarella
and rice noodles.
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Oh, yeah.
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I need to make sure that
I have a perfect emulsion,
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beautiful and airy,
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so it has kind of
like a melting, dramatic effect.
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Hopefully this works out.
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- 30 minutes left, chefs.
- [Haan & Chanthy] 30 minutes.
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I got Schwartz's smoked meat.
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For anybody who hasn't
tried Montreal smoked meat,
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basically like pastrami.
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It's heavily covered in
coriander and black pepper,
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and it's smoke-filled,
super tender.
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It's delicious.
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I'm trying
to echo those flavours
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as much as I can throughout
the dish
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while staying true
to my style of cooking,
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which is
a bit more Asian-inspired.
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I'm making Schwartz's smoked
meat with homemade chili oil
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and sweet soy
and a cucumber celery salad.
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I actually wanna incorporate
the smoked meat into the dish
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because it's an awesome product,
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and the first thing
I thought about,
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what if my Taiwanese family
had immigrated to Montreal?
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What would they have done with
some leftover Schwartz's meat?
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I think this dish
is what they would make.
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Tasting pretty good,
but only time will tell.
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15 minutes left! Woo!
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I pulled bagels.
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Anytime anyone goes to Montreal,
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you have to eat Montreal bagels
with cream cheese smoked salmon.
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It's an iconic Montreal dish.
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So, I'm making a herb-crusted
smoked and confit salmon.
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I'm using cold smoked salmon
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and I'm cooking it in
my immersion circulator.
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I want a very gentle cook.
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I want this salmon to
just melt in the judges' mouth.
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Perfect.
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I'm also doing
lime-whipped mascarpone.
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This is going to be
my cream cheese element.
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And instead of a bagel,
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I have sesame
and hemp seed flatbread
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to add some nice sesame flavour
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as well as some crunch
to the dish.
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High stakes Quickfire
and I'm feeling it.
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I'm confident this is the dish
that gets me to the final two.
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- Time, guys?
- [Chanthy] Four minutes.
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[Haan sighing]
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[Moira] Come on.
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Hopefully, this will
impress the judges.
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[Chanthy gasping]
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My mochi, it's not moving.
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It's stuck to the bottom
of my canister.
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Come on.
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I need to get this.
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What's a poutine
without cheese curds?
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I did not fight this hard
to get eliminated at this point.
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- [Haan] Guys, 30.
- [Chanthy] 30 seconds, copy.
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[Haan] Hands up, hands up.
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Good job, guys.
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Hello.
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Thank you, Chanthy.
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I was lucky enough
to get poutine,
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and I made a play on pho-tine,
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blending Vietnamese
and French ingredients.
251
00:09:54,166 --> 00:09:56,767
So, I encrusted bavette with
a bit of Chinese five-spice,
252
00:09:56,934 --> 00:09:58,767
and then
you have a broth of chicken,
253
00:09:58,934 --> 00:10:01,500
black cardamom,
green cardamom and pho spices.
254
00:10:01,667 --> 00:10:04,133
And then, I made a mochi
out of potatoes, mozzarella,
255
00:10:04,300 --> 00:10:05,934
and rice vermicelli noodles.
256
00:10:06,100 --> 00:10:07,500
[Mark] Thank you, Chanthy.
257
00:10:12,033 --> 00:10:14,433
You definitely can say
that it sort of mirrors
258
00:10:14,600 --> 00:10:16,166
some of the elements of poutine
259
00:10:16,333 --> 00:10:17,700
with a whole different
flavour profile.
260
00:10:17,867 --> 00:10:20,133
- Yeah, the guy can cook.
- Yeah, he can cook.
261
00:10:20,300 --> 00:10:22,100
I don't know what to
think of the cheese, though.
262
00:10:22,266 --> 00:10:24,200
Part of poutine is
the squeaky cheese.
263
00:10:24,367 --> 00:10:26,000
You need to use that cheese.
264
00:10:26,166 --> 00:10:27,934
You cannot use a different
cheese. That's number one.
265
00:10:28,100 --> 00:10:30,000
Number two,
there has to be a little bit
266
00:10:30,166 --> 00:10:31,500
more element to the potatoes.
267
00:10:31,667 --> 00:10:35,834
If he just gave us more potatoes
and stuck with the curds,
268
00:10:36,000 --> 00:10:37,600
that could
have been a true home run.
269
00:10:39,633 --> 00:10:40,800
Hello.
270
00:10:40,967 --> 00:10:42,433
Thanks, Moira.
271
00:10:42,600 --> 00:10:46,867
So, I have made herb-crusted
smoked and confit salmon
272
00:10:47,033 --> 00:10:49,867
with a lime-whipped mascarpone,
salmon roe,
273
00:10:50,033 --> 00:10:52,967
and a hemp seed
and sesame flatbread.
274
00:10:53,133 --> 00:10:54,567
- Thank you, Chef.
- Thank you.
275
00:11:00,700 --> 00:11:02,200
[Mark] I think Moira
did a very good job.
276
00:11:02,367 --> 00:11:05,533
I like the way she interpreted
a bagel with cream cheese.
277
00:11:05,700 --> 00:11:07,800
The fact that she made
fresh bread,
278
00:11:07,967 --> 00:11:09,633
which emulates the bagel
with the seasoning,
279
00:11:09,800 --> 00:11:11,567
I think that's very unique.
280
00:11:11,734 --> 00:11:13,700
Flavours are good,
but the one mistake she did
281
00:11:13,867 --> 00:11:15,533
is the salmon skin
is not crispy enough.
282
00:11:15,700 --> 00:11:17,367
They're a bit soggy on my plate.
283
00:11:17,533 --> 00:11:19,300
[Eden] I like the mascarpone.
284
00:11:19,467 --> 00:11:21,500
It's, like,
really creamy, really fatty.
285
00:11:21,667 --> 00:11:22,767
Overall, it's delicious.
286
00:11:24,533 --> 00:11:26,600
- Hello.
- Hello, Haan.
287
00:11:26,767 --> 00:11:29,367
So, I wanted to actually
use the Schwartz's meat,
288
00:11:29,533 --> 00:11:30,600
not just get inspired by it.
289
00:11:30,767 --> 00:11:32,633
So, you have Schwartz meat
on the bottom.
290
00:11:32,800 --> 00:11:36,767
On top is a salad of
cucumber, celery, cilantro,
291
00:11:36,934 --> 00:11:40,734
some homemade sesame sauce
and peanut and toasted sesame.
292
00:11:40,900 --> 00:11:41,900
Thank you, Haan.
293
00:11:48,133 --> 00:11:52,233
I love the spices and textures
and freshness that goes with it,
294
00:11:52,400 --> 00:11:53,967
but there's
not enough transformation.
295
00:11:54,133 --> 00:11:55,867
He basically only used
the smoked meat.
296
00:11:56,033 --> 00:11:59,734
Yep. If somebody wanted to
play on the classic smoked meat,
297
00:11:59,900 --> 00:12:01,900
rye bread, mustard, pickles,
298
00:12:02,066 --> 00:12:03,900
there's a lot
of ingredients there
299
00:12:04,066 --> 00:12:05,867
to get to something
more vibrant.
300
00:12:06,033 --> 00:12:08,800
Haan has done this concept
a number of times already,
301
00:12:08,967 --> 00:12:10,433
so it's not new.
302
00:12:10,600 --> 00:12:13,066
I really like his flavours,
but he took the meat,
303
00:12:13,233 --> 00:12:14,900
he kind of dressed it up
in his own way.
304
00:12:15,667 --> 00:12:17,100
Has he done enough?
305
00:12:29,734 --> 00:12:32,700
Chefs, you guys
are all amazingly talented.
306
00:12:32,867 --> 00:12:35,467
Incredible flavours,
incredible passion.
307
00:12:35,633 --> 00:12:37,734
Thank you for sharing
your soul with us.
308
00:12:37,900 --> 00:12:39,300
- Thank you.
- Thank you, Chef.
309
00:12:39,467 --> 00:12:40,667
You impressed me.
310
00:12:40,834 --> 00:12:43,066
Level of skills and cooking
knowledge were there.
311
00:12:43,233 --> 00:12:44,367
- Well done.
- Thank you.
312
00:12:44,533 --> 00:12:47,433
The chef with
the winning dish is...
313
00:12:51,500 --> 00:12:52,500
Moira.
314
00:12:56,033 --> 00:12:58,100
Told you you were gonna do it.
315
00:12:58,734 --> 00:13:00,667
[Moira] I've never won
a Quickfire before,
316
00:13:00,834 --> 00:13:03,066
and I just won
the one that counts.
317
00:13:03,233 --> 00:13:04,166
Well done.
318
00:13:04,633 --> 00:13:05,967
Thank you.
319
00:13:06,133 --> 00:13:09,533
It's a 50-50 chance that I'm
going to be Canada's Top Chef.
320
00:13:09,700 --> 00:13:11,500
I'm ecstatic.
321
00:13:11,667 --> 00:13:14,133
- Congratulations, Moira.
- Thank you.
322
00:13:15,600 --> 00:13:17,533
Chanthy, Haan...
323
00:13:19,033 --> 00:13:21,367
one of you
will make it to the final cook,
324
00:13:21,834 --> 00:13:24,100
but one
of you will be eliminated.
325
00:13:32,834 --> 00:13:35,500
[Eden] The Top Chef Canada
kitchen appliances
326
00:13:35,667 --> 00:13:38,200
are provided by KitchenAid.
327
00:13:45,300 --> 00:13:47,266
Chanthy, Haan...
328
00:13:48,767 --> 00:13:50,567
one of you will be eliminated.
329
00:13:56,100 --> 00:13:57,233
Haan...
330
00:13:59,100 --> 00:14:01,367
please pack your knives and go.
331
00:14:01,533 --> 00:14:05,800
Yep, thank you guys very much.
Love you guys.
332
00:14:09,266 --> 00:14:10,433
Love you, buddy.
333
00:14:10,600 --> 00:14:12,133
Yeah, it sucks to go out,
334
00:14:12,300 --> 00:14:14,266
especially when I was
so close to the finish,
335
00:14:14,433 --> 00:14:17,400
but I got outcooked by
two incredibly talented chefs
336
00:14:17,567 --> 00:14:18,934
that I respect immensely.
337
00:14:19,100 --> 00:14:20,433
- Haan, you did a great job.
- Thank you.
338
00:14:20,600 --> 00:14:21,667
Thanks very much.
339
00:14:21,834 --> 00:14:23,900
Doing this competition
has completely reignited
340
00:14:24,066 --> 00:14:25,133
my passion for cooking
341
00:14:25,300 --> 00:14:27,300
and now I'm leaving it so
determined
342
00:14:27,467 --> 00:14:29,633
to bring that passion
back into my life,
343
00:14:29,800 --> 00:14:32,333
but do it in a way
that I can still be a good dad
344
00:14:32,500 --> 00:14:34,300
and be there for my family.
345
00:14:40,934 --> 00:14:43,266
And then there were two.
346
00:14:44,266 --> 00:14:46,066
For your final challenge,
347
00:14:46,233 --> 00:14:48,867
you'll need to prepare
a five-course tasting menu
348
00:14:49,033 --> 00:14:51,600
that shows us why
you deserve to take the stage
349
00:14:51,767 --> 00:14:53,000
as Canada's Top Chef.
350
00:14:53,166 --> 00:14:54,900
We've seen the passion
you've brought
351
00:14:55,066 --> 00:14:56,867
to every challenge
in this competition.
352
00:14:57,033 --> 00:14:59,400
Now, put it on the plate
for us one last time.
353
00:15:00,400 --> 00:15:02,300
You'll be cooking
and serving your final menu
354
00:15:02,467 --> 00:15:04,333
in La Grande Salle,
355
00:15:04,500 --> 00:15:06,400
an event space
in the iconic Le Neuvième
356
00:15:06,567 --> 00:15:08,934
in the heart
of downtown Montreal.
357
00:15:09,100 --> 00:15:12,033
Your final meal will be served
with Campo Viejo Ecologico.
358
00:15:12,200 --> 00:15:15,300
It's an organic Rioja
produced sustainably.
359
00:15:15,467 --> 00:15:19,200
And just like your final meals,
it's made with passion.
360
00:15:19,367 --> 00:15:21,200
Your first course,
an amuse-bouche,
361
00:15:21,367 --> 00:15:22,667
will be served head-to-head.
362
00:15:22,834 --> 00:15:26,767
And the chef with the best amuse
will win a $5,000 cash prize
363
00:15:26,934 --> 00:15:29,367
courtesy of Campo Viejo.
364
00:15:29,533 --> 00:15:30,834
Wow.
365
00:15:31,000 --> 00:15:33,900
These will be the most important
plates of your career as a chef.
366
00:15:34,066 --> 00:15:37,033
We wanna see who you are
and what's still to come.
367
00:15:37,200 --> 00:15:40,033
The stage is set.
The rest is up to you.
368
00:15:40,600 --> 00:15:42,700
Good luck. See you soon.
369
00:15:42,867 --> 00:15:43,934
- Thank you.
- Thank you.
370
00:15:51,667 --> 00:15:54,033
[Chanthy]
Jean-Talon Market, here we go.
371
00:15:54,200 --> 00:15:57,533
We're going to Marché Jean-Talon
to shop for our final cook.
372
00:15:57,700 --> 00:15:58,767
Welcome, chefs.
373
00:15:58,934 --> 00:16:00,834
Congratulations
making it to the final.
374
00:16:01,000 --> 00:16:02,600
- Are you guys excited?
- Oh, yeah.
375
00:16:02,767 --> 00:16:05,066
And the winner of Season 8
Top Chef Canada,
376
00:16:05,233 --> 00:16:06,900
Chef Francis,
is there to show us around.
377
00:16:07,066 --> 00:16:08,834
Look at those
beautiful strawberries.
378
00:16:09,000 --> 00:16:12,033
They're still pretty firm, but
really sweet at the same time.
379
00:16:14,266 --> 00:16:16,967
So, I'm actually super
vegetable-focused with my menu.
380
00:16:17,133 --> 00:16:19,333
The only protein is
the fish from my main.
381
00:16:19,500 --> 00:16:20,834
Otherwise,
everything's vegetarian.
382
00:16:21,000 --> 00:16:22,834
Oh, cool. I love that.
It's gonna be fresh.
383
00:16:23,000 --> 00:16:25,433
My menu represents
the way I like to eat.
384
00:16:25,600 --> 00:16:29,000
It's drawing inspiration
from people and places
385
00:16:29,166 --> 00:16:30,934
and experiences
throughout my life.
386
00:16:31,100 --> 00:16:32,767
It's memories that have
really shaped who I am
387
00:16:32,934 --> 00:16:34,533
and why I'm here.
388
00:16:34,700 --> 00:16:36,266
I'll take these haskap berries.
389
00:16:36,433 --> 00:16:40,400
I get strawberries, radishes,
asparagus, swordfish.
390
00:16:40,567 --> 00:16:41,433
[Francis] Beautiful.
391
00:16:41,600 --> 00:16:42,934
No matter
what you're looking for,
392
00:16:43,100 --> 00:16:45,367
the best of Quebec
is all right here.
393
00:16:45,533 --> 00:16:47,834
- Thank you so much.
- Merci beaucoup.
394
00:16:48,800 --> 00:16:50,100
Hey, chef, so I'm looking for
the best duck
395
00:16:50,266 --> 00:16:51,233
and lamb in the market.
396
00:16:51,400 --> 00:16:52,934
[Francis]
Yeah, I know where to go.
397
00:16:53,100 --> 00:16:55,133
My menu is focused
on Cambodian cuisine,
398
00:16:55,300 --> 00:16:56,500
which is underrepresented,
399
00:16:56,667 --> 00:16:58,734
and I wanna be the one
to share it with the world.
400
00:16:58,900 --> 00:17:00,266
Can I have one piece of duck?
401
00:17:00,433 --> 00:17:03,333
This menu is
extremely personal to me
402
00:17:03,500 --> 00:17:05,934
as a second-generation
Cambodian immigrant.
403
00:17:06,100 --> 00:17:09,300
My parents found refuge
in Canada in the 1980s.
404
00:17:09,467 --> 00:17:12,633
They sacrificed everything and
they restarted their lives here.
405
00:17:12,800 --> 00:17:13,967
Mangosteen.
406
00:17:14,133 --> 00:17:15,800
Yes, I'm making
a mangosteen mignonette.
407
00:17:15,967 --> 00:17:17,033
- Cool.
- For oysters.
408
00:17:17,200 --> 00:17:19,133
I really wanna stay true
to my authentic self
409
00:17:19,300 --> 00:17:22,266
and provide my story,
my food, my way.
410
00:17:22,433 --> 00:17:24,934
Merci beaucoup.
411
00:17:28,900 --> 00:17:31,600
I'm so excited to get
the cook started tomorrow,
412
00:17:31,767 --> 00:17:35,200
but first,
we have a surprise from Vrbo.
413
00:17:37,734 --> 00:17:38,800
What?
414
00:17:42,400 --> 00:17:43,834
Hi, guys.
415
00:17:45,166 --> 00:17:47,900
Not in a million years
did I expect to see my parents.
416
00:17:48,066 --> 00:17:50,934
It's a nice reminder
of why I'm here
417
00:17:51,100 --> 00:17:53,433
and the people I care about
and wanna make proud.
418
00:17:53,600 --> 00:17:55,166
Final two, that's no joke.
419
00:17:55,333 --> 00:17:57,567
You've got the time,
you've got the thought process.
420
00:17:57,734 --> 00:18:00,567
I know you can pull things
together in a weird way
421
00:18:00,734 --> 00:18:03,667
that we can't figure out,
as to how to take stuff
422
00:18:03,834 --> 00:18:05,200
out of the kitchen
and make stuff.
423
00:18:05,367 --> 00:18:07,033
So put all those pieces together
424
00:18:07,200 --> 00:18:08,233
and you'll end up with something
425
00:18:08,400 --> 00:18:09,567
that's just gonna
blow them away.
426
00:18:09,734 --> 00:18:10,834
Thank you.
427
00:18:11,000 --> 00:18:12,967
My parents are the most
supportive people.
428
00:18:13,133 --> 00:18:15,133
I know they'll be extremely
proud
429
00:18:15,300 --> 00:18:17,066
if I were to be
Canada's Top Chef,
430
00:18:17,233 --> 00:18:21,100
but I know they're proud of me
just for showing up.
431
00:18:22,300 --> 00:18:23,467
Thank you.
432
00:18:36,133 --> 00:18:37,767
- Surprise, baby.
- [Chanthy] Oh, my God!
433
00:18:37,934 --> 00:18:39,233
What are you doing here?
434
00:18:39,400 --> 00:18:41,000
I know.
435
00:18:42,266 --> 00:18:43,200
Missed you.
436
00:18:43,367 --> 00:18:46,333
I enter the Vrbo
and I see Cameron.
437
00:18:46,500 --> 00:18:48,967
It almost feels like
I'm in a simulation.
438
00:18:49,133 --> 00:18:50,600
Are you surprised?
439
00:18:50,767 --> 00:18:51,800
I am surprised.
440
00:18:51,967 --> 00:18:53,400
It took me a little while
to process
441
00:18:53,567 --> 00:18:55,567
that he's literally
in front of me.
442
00:18:55,734 --> 00:18:57,333
You're the most
impressive person I know,
443
00:18:57,500 --> 00:18:59,166
and I know you don't generally
believe it, but it's true.
444
00:18:59,333 --> 00:19:00,867
I don't believe it.
445
00:19:01,433 --> 00:19:04,166
It's just incredible
to see you come this far.
446
00:19:04,333 --> 00:19:06,500
I'm glad that the rest of Canada
is finally gonna see
447
00:19:06,667 --> 00:19:08,066
what I have already known.
448
00:19:08,233 --> 00:19:10,066
[Chanthy] I'm feeling
the pressures of the finale.
449
00:19:10,233 --> 00:19:12,500
I wanna be
the very first queer chef
450
00:19:12,667 --> 00:19:14,200
to ever win Top Chef Canada.
451
00:19:14,367 --> 00:19:17,533
Knowing that Cameron's there to
support me and cheer me on
452
00:19:17,700 --> 00:19:19,333
makes me feel good,
453
00:19:19,500 --> 00:19:22,633
and I can't wait to be good
in the kitchen.
454
00:19:26,400 --> 00:19:29,333
[Moira] Today is the
highest stakes that we've had
455
00:19:29,500 --> 00:19:30,700
in this entire competition.
456
00:19:30,867 --> 00:19:32,600
One of us will be Top Chef.
457
00:19:33,333 --> 00:19:35,400
That to me is exactly
what an amuse should be.
458
00:19:35,567 --> 00:19:38,200
This dish is fantastic. Wow!
459
00:19:38,367 --> 00:19:40,266
When the star of the show
wasn't cooked properly,
460
00:19:40,433 --> 00:19:41,567
it's a big problem for me.
461
00:19:54,200 --> 00:19:56,033
[Moira] I don't even
think even today
462
00:19:56,200 --> 00:20:00,467
I'm fully absorbing
how big this moment is.
463
00:20:00,633 --> 00:20:02,367
The nerves are definitely
at an all-time high.
464
00:20:02,533 --> 00:20:04,500
It's so important
to get today right.
465
00:20:04,667 --> 00:20:07,367
I think once we step into
that kitchen, it's just go time.
466
00:20:07,533 --> 00:20:10,433
This is our opportunity
just to put ourselves out there.
467
00:20:10,600 --> 00:20:12,166
Quite honestly,
there's no other chef
468
00:20:12,333 --> 00:20:14,367
that I'd rather be
in the finals with than you.
469
00:20:14,533 --> 00:20:15,633
You too.
470
00:20:15,934 --> 00:20:17,400
May the best chef win.
471
00:20:29,033 --> 00:20:30,500
[Moira] Kind of a big day today.
472
00:20:30,667 --> 00:20:33,000
[Chanthy]
Today is the final cook-off.
473
00:20:33,166 --> 00:20:34,600
For our final cook,
we're at Le Neuvième,
474
00:20:34,767 --> 00:20:38,900
and the chef with the winning
menu will be Canada's Top Chef.
475
00:20:39,066 --> 00:20:41,967
My menu is a showcase
of Cambodian cuisine
476
00:20:42,133 --> 00:20:44,867
with tons of influences
from all of Southeast Asia.
477
00:20:45,033 --> 00:20:46,633
I'm taking tons of risks today
478
00:20:46,800 --> 00:20:47,900
because it's no time
to play safe.
479
00:20:48,066 --> 00:20:50,033
This is the most important
cook of my life,
480
00:20:50,200 --> 00:20:52,266
and I can't wait
to take her down. Just kidding.
481
00:20:58,433 --> 00:21:00,166
Slow down and breathe.
482
00:21:00,333 --> 00:21:05,300
My menu is a seasonally-driven,
vegetable-focused menu.
483
00:21:05,467 --> 00:21:07,700
I'm showing the judges
that simplicity
484
00:21:07,867 --> 00:21:10,166
and highlighting beautiful
ingredients is enough.
485
00:21:10,333 --> 00:21:12,200
I don't think anyone's
gonna be missing meat.
486
00:21:13,367 --> 00:21:15,633
My amuse is very simple.
487
00:21:15,800 --> 00:21:17,433
I just have some really
beautiful radishes
488
00:21:17,600 --> 00:21:18,700
that we got at the market.
489
00:21:18,867 --> 00:21:20,900
I'm scooping out the radishes
490
00:21:21,066 --> 00:21:23,533
and then filling
with a goat cheese mousse.
491
00:21:23,700 --> 00:21:26,800
The inspiration for this dish is
from a restaurant
492
00:21:26,967 --> 00:21:28,433
that I worked
at called Actinolite,
493
00:21:28,600 --> 00:21:30,333
where I learned the importance
494
00:21:30,500 --> 00:21:32,934
of using produce
from local farmers,
495
00:21:33,100 --> 00:21:36,000
and it changed my life, both
professionally and personally.
496
00:21:36,166 --> 00:21:39,066
Obviously, I would love
for my amuse to beat Chanthy's.
497
00:21:39,233 --> 00:21:41,266
We're going
head-to-head for the amuse,
498
00:21:41,433 --> 00:21:44,100
and the winner
gets a $5,000 prize.
499
00:21:44,266 --> 00:21:45,333
That's a nice little
confidence boost
500
00:21:45,500 --> 00:21:46,734
to go into the rest of the menu.
501
00:21:46,900 --> 00:21:48,033
Anything can happen.
502
00:21:57,433 --> 00:22:00,600
To finding out who will
be Canada's Top Chef.
503
00:22:00,767 --> 00:22:02,533
[judges] Cheers to that.
504
00:22:02,700 --> 00:22:03,700
It's all on the line.
505
00:22:03,867 --> 00:22:05,300
[Moira] May the best bite win.
506
00:22:07,133 --> 00:22:08,967
Hi, Chanthy. Hi, Moira.
507
00:22:09,734 --> 00:22:10,734
Hello.
508
00:22:10,900 --> 00:22:12,200
- Hi, chefs.
- [Francis] Chef.
509
00:22:12,367 --> 00:22:13,800
Good to see you again.
510
00:22:13,967 --> 00:22:16,033
All right, Moira, why don't you
tell us the theme of your menu?
511
00:22:16,200 --> 00:22:19,800
So, the theme of my menu
is really just a journey
512
00:22:19,967 --> 00:22:21,266
of flavours and experiences.
513
00:22:21,433 --> 00:22:23,266
I really believe in cooking
from the heart
514
00:22:23,433 --> 00:22:25,066
while staying true
to the kind of food
515
00:22:25,233 --> 00:22:26,200
that I truly enjoy to eat,
516
00:22:26,367 --> 00:22:28,700
which is very vegetable-forward.
517
00:22:28,867 --> 00:22:32,066
For my amuse, I have
some beautiful radishes
518
00:22:32,233 --> 00:22:35,300
that I filled with
a herb-whipped goat cheese.
519
00:22:35,467 --> 00:22:36,433
Thank you, Moira.
520
00:22:36,600 --> 00:22:37,533
[Eden] How about you, Chanthy?
521
00:22:37,700 --> 00:22:38,867
Why don't you tell us
about your menu?
522
00:22:39,033 --> 00:22:41,867
So my menu is a showcase
of Cambodian flavours
523
00:22:42,033 --> 00:22:44,100
and a huge nod to the two people
that I love most,
524
00:22:44,266 --> 00:22:45,800
which is Cameron
and my grandmother.
525
00:22:46,433 --> 00:22:48,066
We have beach angel oysters
526
00:22:48,233 --> 00:22:50,900
with a native plant to Cambodia
called mangosteen.
527
00:22:51,066 --> 00:22:52,533
I turned that into a mignonette.
528
00:22:52,700 --> 00:22:55,000
There's lime caviar
and a dill oil.
529
00:22:55,166 --> 00:22:56,266
[Eden] All right,
thank you, chefs.
530
00:22:56,433 --> 00:22:58,266
- Thank you so much. Enjoy.
- Thank you, chefs.
531
00:22:59,300 --> 00:23:00,333
[Eden] Okay, let's see Moira's.
532
00:23:00,500 --> 00:23:04,600
♪
533
00:23:05,400 --> 00:23:07,433
[Mark] I think Moira's amuse
was fantastic.
534
00:23:07,600 --> 00:23:10,000
A beautiful, bright, fresh bite
at the start of your meal.
535
00:23:10,166 --> 00:23:12,000
Exactly what an amuse should be.
536
00:23:12,166 --> 00:23:13,600
Those radishes,
she highlighted it
537
00:23:13,767 --> 00:23:15,967
with not
an overpowering flavour.
538
00:23:16,133 --> 00:23:18,367
The whipped goat cheese
was a perfect accent.
539
00:23:18,533 --> 00:23:20,066
Mild but welcoming.
540
00:23:20,233 --> 00:23:22,767
I think it's a great
understanding of, like, going to
541
00:23:22,934 --> 00:23:25,633
a market and picking up
a good ingredient,
542
00:23:25,800 --> 00:23:28,400
and that's, like, a really
good quality for a chef.
543
00:23:29,133 --> 00:23:30,800
Well, let's try Chanthy's.
544
00:23:33,000 --> 00:23:33,934
Mmm.
545
00:23:34,100 --> 00:23:35,767
I've never had a mangosteen.
546
00:23:35,934 --> 00:23:37,266
Sweet and creamy.
547
00:23:37,433 --> 00:23:38,333
- That's fresh.
- Okay.
548
00:23:38,500 --> 00:23:39,533
Mmm. Wow.
549
00:23:39,700 --> 00:23:42,900
There is so much flavour,
but it's delicate,
550
00:23:43,066 --> 00:23:45,467
and the sweetness
of the mangosteen.
551
00:23:45,633 --> 00:23:46,667
Perfect first bite.
552
00:23:46,834 --> 00:23:48,867
It was just very,
like, harmonious.
553
00:23:49,033 --> 00:23:52,533
And I haven't really
had that combination presented
554
00:23:52,700 --> 00:23:54,467
- quite in that way before.
- Yeah.
555
00:23:54,633 --> 00:23:56,834
I found it was
almost too harmonious.
556
00:23:58,166 --> 00:24:01,433
I didn't really pick out
too much of anything.
557
00:24:01,600 --> 00:24:03,400
It almost feels like maybe
he's leaning too much
558
00:24:03,567 --> 00:24:04,700
on the oyster here, you know?
559
00:24:04,867 --> 00:24:06,266
Would it be fair, though,
if we were like,
560
00:24:06,433 --> 00:24:08,100
she's leaning into the radish,
561
00:24:08,266 --> 00:24:09,233
and then he's leaning
into the oyster.
562
00:24:09,400 --> 00:24:10,734
That is the primary ingredient.
563
00:24:10,900 --> 00:24:13,133
I feel like she showcased
her primary ingredient better.
564
00:24:13,300 --> 00:24:15,200
I loved the radishes.
They were great.
565
00:24:15,367 --> 00:24:18,000
Just a little bit
on the simple side.
566
00:24:18,967 --> 00:24:21,233
- Who had the best amuse?
- Moira.
567
00:24:21,400 --> 00:24:22,533
I would give it to Chanthy.
568
00:24:24,300 --> 00:24:25,367
[Mark] Hard decision.
569
00:24:25,834 --> 00:24:29,300
♪
570
00:24:31,233 --> 00:24:35,900
Chefs, both of your amuse were
an amazing start to the meal.
571
00:24:37,433 --> 00:24:40,400
The chef with
the best amuse is...
572
00:24:41,800 --> 00:24:42,934
Moira.
573
00:24:44,133 --> 00:24:45,200
Thank you.
574
00:24:45,367 --> 00:24:46,600
Well done. Well done.
575
00:24:46,767 --> 00:24:50,266
You have won a $5,000 cash prize
courtesy of Campo Viejo.
576
00:24:50,433 --> 00:24:53,200
- Thank you. [laughs]
- [indistinct]
577
00:24:53,367 --> 00:24:54,767
[Moira] This is
an amazing kickstart
578
00:24:54,934 --> 00:24:57,100
for the rest of the meal.
It's nice having this boost
579
00:24:57,266 --> 00:24:59,300
of confidence that
the judges are supportive
580
00:24:59,467 --> 00:25:00,900
of the direction I'm going here.
581
00:25:02,667 --> 00:25:05,266
- Congratulations, Moira.
- Thank you, chef.
582
00:25:05,433 --> 00:25:06,900
I'm gonna get you
on the next one.
583
00:25:07,066 --> 00:25:10,467
For my appetizer, I'm making
a bowl of rice called borbor.
584
00:25:10,633 --> 00:25:14,166
Borbor is a staple in every
single Cambodian household.
585
00:25:14,333 --> 00:25:16,400
There's another version
of it called congee.
586
00:25:16,567 --> 00:25:18,700
I'm really trying
to elevate this dish,
587
00:25:18,867 --> 00:25:22,667
so I'm marinating scallops
with my homemade XO sauce
588
00:25:22,834 --> 00:25:24,667
and making a beautiful foam
589
00:25:24,834 --> 00:25:27,934
out of fresh green peppercorn
with white soy.
590
00:25:28,100 --> 00:25:31,033
It's going to add
a touch of whimsicality.
591
00:25:31,200 --> 00:25:33,934
When the judges
receive the borbor,
592
00:25:34,100 --> 00:25:35,633
I don't want them
to see any ingredients.
593
00:25:35,800 --> 00:25:38,867
I want them to be surprised
under this veil of foam.
594
00:25:42,166 --> 00:25:43,033
[Eden] Oh, wow.
595
00:25:43,667 --> 00:25:45,734
- Hi, chef.
- Hello again.
596
00:25:45,900 --> 00:25:47,500
This is an ode
to my grandmother.
597
00:25:47,667 --> 00:25:49,133
I've made a borbor.
598
00:25:49,300 --> 00:25:51,333
A lot of other countries
have congee.
599
00:25:51,500 --> 00:25:52,867
This is kind of our own version.
600
00:25:53,033 --> 00:25:55,667
So we have broken rice with
East Coast scallops
601
00:25:55,834 --> 00:25:57,533
and an XO sauce with spot prawn,
602
00:25:57,700 --> 00:26:00,533
and on top you have a fresh
peppercorn and white soy foam.
603
00:26:00,700 --> 00:26:02,734
This is a hug from
my grandmother to you.
604
00:26:02,900 --> 00:26:04,400
- Thank you.
- Thank you, Chanthy.
605
00:26:07,100 --> 00:26:09,133
The smell is insane.
606
00:26:09,300 --> 00:26:10,633
There's a lot of pepper
going on there.
607
00:26:10,800 --> 00:26:13,100
[Eden] There's a lot of flavour
for an appetizer.
608
00:26:13,266 --> 00:26:15,166
[Mijune] But I understand.
The more I dig into it,
609
00:26:15,333 --> 00:26:16,633
it's really beautiful
and exciting.
610
00:26:16,800 --> 00:26:19,133
I haven't had congee
quite like this before.
611
00:26:19,300 --> 00:26:21,266
[Janet] This is,
like, layers of umami.
612
00:26:21,433 --> 00:26:23,567
It's rich. It's flavourful.
613
00:26:23,734 --> 00:26:25,800
I mean, to get a foam
to stand like this,
614
00:26:25,967 --> 00:26:27,900
a foam that also carries
this much flavour...
615
00:26:28,066 --> 00:26:30,500
- Holy moly, this is good.
- [Janet] Yeah.
616
00:26:30,667 --> 00:26:33,100
This is, like, very crazy for me
to hear so many people
617
00:26:33,266 --> 00:26:35,400
talk about congee
in such a passionate way.
618
00:26:35,567 --> 00:26:36,567
It's emotional.
619
00:26:38,900 --> 00:26:39,867
[tearful] It's sweet.
620
00:26:40,567 --> 00:26:42,600
It's a dish that
I would bring for lunch
621
00:26:42,767 --> 00:26:44,967
and get made fun of so much.
622
00:26:45,133 --> 00:26:47,066
'Cause you open it up
and there's a smell.
623
00:26:48,667 --> 00:26:49,667
Aww.
624
00:26:50,467 --> 00:26:52,033
I think that when
you create a dish like this
625
00:26:52,200 --> 00:26:54,033
that everyone's gonna pay for
and you can see it
626
00:26:54,200 --> 00:26:57,400
in the context of fine dining,
you nailed it.
627
00:26:57,567 --> 00:27:01,500
[intense music]
628
00:27:01,667 --> 00:27:04,200
Mushrooms are beautiful.
629
00:27:04,367 --> 00:27:07,100
My appetizer is
a chanterelle mushroom parfait
630
00:27:07,266 --> 00:27:10,900
with haskap compote and roasted
and pickled chanterelles.
631
00:27:11,066 --> 00:27:13,200
This was inspired by
good old Dad.
632
00:27:13,367 --> 00:27:15,867
My dad was always on the hunt
of, like, cool, wild edibles.
633
00:27:16,033 --> 00:27:18,800
It's just a nice memory
that I have.
634
00:27:19,467 --> 00:27:22,233
To make my parfait, I start
with a reduction of a little bit
635
00:27:22,400 --> 00:27:25,934
of ice wine, shallots,
black pepper, and lemon thyme.
636
00:27:26,100 --> 00:27:29,400
This is blended with eggs,
cream, and roasted mushrooms.
637
00:27:29,567 --> 00:27:31,800
Hmm, hmm! It's so good.
638
00:27:31,967 --> 00:27:34,233
I'd like the judges to have
the opportunity to try things
639
00:27:34,400 --> 00:27:37,066
individually,
the parfait and the compote,
640
00:27:37,233 --> 00:27:39,133
or just take a spoon,
scoop right through both,
641
00:27:39,300 --> 00:27:40,533
and put it right on their toast.
642
00:27:40,700 --> 00:27:42,500
I love
a choose-your-own-adventure.
643
00:27:42,667 --> 00:27:47,066
So for my appetizer, I have this
chanterelle mushroom parfait,
644
00:27:47,233 --> 00:27:49,100
I have a haskap berry compote,
645
00:27:49,266 --> 00:27:51,800
and some pickled
and roasted chanterelles.
646
00:27:51,967 --> 00:27:53,700
It's very much inspired
by my father.
647
00:27:53,867 --> 00:27:55,233
I think it would be
his favourite,
648
00:27:55,400 --> 00:27:57,900
but I think he would
also say everything I make
649
00:27:58,066 --> 00:27:59,734
is his favourite,
so it's hard to know.
650
00:27:59,900 --> 00:28:01,100
- [laughs]
- [Eden] Thank you, Moira.
651
00:28:01,266 --> 00:28:02,400
- Thank you.
- [Janet] Thank you.
652
00:28:02,900 --> 00:28:08,166
♪
653
00:28:08,333 --> 00:28:12,767
The mushroom puree is earthy
and creamy and luscious,
654
00:28:12,934 --> 00:28:14,734
and truly
the star of this plate.
655
00:28:14,900 --> 00:28:16,667
I thought for sure
this was foie gras.
656
00:28:16,834 --> 00:28:17,734
[Eden] Yeah, me too.
657
00:28:17,900 --> 00:28:18,900
[David] It had the unctuousness.
658
00:28:19,066 --> 00:28:21,133
It had the velvety-ness.
659
00:28:21,300 --> 00:28:22,767
- Kind of tastes like it.
- You don't have the mouthfeel.
660
00:28:22,934 --> 00:28:24,400
A lot of people,
this is the movement,
661
00:28:24,567 --> 00:28:26,633
going more plant-based
and more vegetarian.
662
00:28:26,800 --> 00:28:29,467
It's playful,
and it's like, is it PB&J?
663
00:28:29,633 --> 00:28:30,767
Is it the foie gras?
664
00:28:30,934 --> 00:28:32,533
I think it's, like,
a super cute dish.
665
00:28:32,700 --> 00:28:36,967
♪
666
00:28:37,133 --> 00:28:39,800
And right now I'm going to
make a fermented fish sauce.
667
00:28:39,967 --> 00:28:42,734
For my first main,
I'm making roasted duck breast
668
00:28:42,900 --> 00:28:44,734
and tirk prahok,
669
00:28:44,900 --> 00:28:46,900
which is a fermented fish paste.
670
00:28:47,066 --> 00:28:49,500
It's a risky dish
because it's so pungent.
671
00:28:49,667 --> 00:28:52,900
This specific prahok is
pounded fermented fish
672
00:28:53,066 --> 00:28:55,100
with tons of herbs, lemongrass,
673
00:28:55,266 --> 00:28:57,233
galangal,
and green Thai chilies.
674
00:28:57,400 --> 00:29:00,734
The roasted duck is going to
act as a vehicle for the sauce.
675
00:29:00,900 --> 00:29:03,100
I'm adding Chinese five-spice,
soy sauce,
676
00:29:03,266 --> 00:29:05,266
a bit of oyster sauce,
and sweet soy.
677
00:29:05,433 --> 00:29:07,333
I really want this
to kind of feel like
678
00:29:07,500 --> 00:29:10,266
a glazed barbecue situation.
679
00:29:10,433 --> 00:29:13,100
I hope that they tell me they've
never had a dish like it before.
680
00:29:13,266 --> 00:29:14,667
Top Chef standards.
681
00:29:14,834 --> 00:29:18,800
♪
682
00:29:18,967 --> 00:29:21,467
My first main course pays homage
to the Mekong River,
683
00:29:21,633 --> 00:29:22,800
the lifeblood of Cambodia.
684
00:29:23,567 --> 00:29:26,367
The dish is called duck
with tirk prahok.
685
00:29:26,533 --> 00:29:28,367
Prahok is a fermented
fish sauce.
686
00:29:28,533 --> 00:29:30,333
It has a bit of galangal,
lemongrass,
687
00:29:30,500 --> 00:29:32,800
and about five or six
different herbs.
688
00:29:32,967 --> 00:29:33,867
- Enjoy.
- Thank you, Chanthy.
689
00:29:34,033 --> 00:29:35,033
Thank you.
690
00:29:36,834 --> 00:29:38,367
- [Mark] It's potent.
- Oof.
691
00:29:38,533 --> 00:29:40,400
- I am awake.
- [laughs]
692
00:29:40,567 --> 00:29:41,767
It packs a pow.
693
00:29:41,934 --> 00:29:45,233
This fish sauce is something
that is so powerful,
694
00:29:45,400 --> 00:29:48,233
but it goes so well with
the fattiness of the duck.
695
00:29:48,400 --> 00:29:49,633
I'm loving Chanthy's duck.
696
00:29:49,800 --> 00:29:50,900
It's really delicious.
697
00:29:51,066 --> 00:29:53,367
I was not imagining
this flavour profile.
698
00:29:53,533 --> 00:29:55,133
And that flavour of the sauce
699
00:29:55,300 --> 00:29:57,066
is something I haven't
quite had before,
700
00:29:57,233 --> 00:30:01,667
with this pungent fishiness
that's not off-putting at all.
701
00:30:01,834 --> 00:30:03,600
This dish is fantastic.
702
00:30:03,767 --> 00:30:06,333
I think, like,
I'm learning about Chanthy.
703
00:30:06,500 --> 00:30:07,567
I love that guy.
704
00:30:07,734 --> 00:30:09,800
[all laughing]
705
00:30:09,967 --> 00:30:12,533
I'm having a blast!
706
00:30:14,266 --> 00:30:15,633
[Moira] They're the cutest!
707
00:30:16,400 --> 00:30:18,633
I'm making a play on
tortellini in brodo,
708
00:30:18,800 --> 00:30:21,100
but mine is potato
and Parmesan agnolotti
709
00:30:21,266 --> 00:30:22,767
in a roasted potato skin broth.
710
00:30:22,934 --> 00:30:24,467
The reason I'm using
the potato skins,
711
00:30:24,633 --> 00:30:27,900
there's some really interesting,
rich, roasty flavours.
712
00:30:28,066 --> 00:30:30,200
So that's going to add
some depth to my broth.
713
00:30:31,467 --> 00:30:33,300
I'm cooking food that
I'm very familiar with.
714
00:30:33,467 --> 00:30:34,700
It's coming from the heart.
715
00:30:34,867 --> 00:30:35,767
That's all I need.
716
00:30:35,934 --> 00:30:39,967
♪
717
00:30:40,133 --> 00:30:42,633
My first main course
is inspired by
718
00:30:42,800 --> 00:30:44,533
the first time
I travelled to Italy.
719
00:30:45,367 --> 00:30:49,500
It is a potato agnolotti in
a roasted potato skin broth
720
00:30:49,667 --> 00:30:53,633
with some lemon balm oil
and some sea parsley.
721
00:30:53,800 --> 00:30:55,100
- Wonderful.
- Thank you so much. Enjoy.
722
00:30:55,266 --> 00:30:56,166
Thank you.
723
00:30:56,333 --> 00:31:01,633
♪
724
00:31:01,800 --> 00:31:03,100
Is there a bitterness
in the broth?
725
00:31:03,266 --> 00:31:04,633
Mm-hmm.
726
00:31:04,800 --> 00:31:06,033
It's the potato skins.
727
00:31:06,800 --> 00:31:09,266
Bitterness isn't necessarily
a bad component in a dish,
728
00:31:09,433 --> 00:31:12,400
but this is
not all the way there.
729
00:31:12,567 --> 00:31:15,266
It was so overwhelmingly bitter.
730
00:31:15,433 --> 00:31:18,133
I even tried to, like,
escape with other elements,
731
00:31:18,300 --> 00:31:19,567
and I couldn't even get there
732
00:31:19,734 --> 00:31:22,266
because the bitter just
overpowered everything.
733
00:31:22,433 --> 00:31:25,600
The technique on the pasta
was well-made, but it's bland.
734
00:31:25,767 --> 00:31:27,300
It's tasteless.
735
00:31:27,867 --> 00:31:28,934
Yeah.
736
00:31:29,100 --> 00:31:34,233
♪
737
00:31:39,867 --> 00:31:42,700
I'm so happy.
It's completely pink inside.
738
00:31:42,867 --> 00:31:44,133
Just have to slice and serve.
739
00:31:44,300 --> 00:31:47,000
For my second main,
I'm doing a Cambodian lamb korma
740
00:31:47,166 --> 00:31:48,367
inspired by India.
741
00:31:48,533 --> 00:31:52,033
Lamb korma is lamb cooked slowly
in yogourt and spices.
742
00:31:52,200 --> 00:31:53,900
But in this case,
I'm using coconut milk
743
00:31:54,066 --> 00:31:55,266
and Cambodian curry paste.
744
00:31:55,433 --> 00:31:56,433
I'm ready.
745
00:31:57,533 --> 00:31:59,667
♪
746
00:31:59,834 --> 00:32:01,000
[Eden] Mmm.
747
00:32:01,166 --> 00:32:02,567
[sniffs] Mmm.
748
00:32:03,900 --> 00:32:06,166
So, Chanthy,
this is your final main course.
749
00:32:06,333 --> 00:32:07,533
What have you made for us?
750
00:32:07,700 --> 00:32:10,000
I made a roasted lamb
in red curry,
751
00:32:10,166 --> 00:32:13,066
and a very special
northern Indian korma
752
00:32:13,233 --> 00:32:17,066
mixed with Szechuan chili oil
and lemongrass and galangal.
753
00:32:18,200 --> 00:32:21,233
I was fortunate enough to have
my grandmother alive when...
754
00:32:22,867 --> 00:32:24,133
when I came out.
755
00:32:24,300 --> 00:32:26,266
[tearful] She was the very
first person that I told.
756
00:32:27,300 --> 00:32:29,967
So we were having curried beef
balls and fish balls, and...
757
00:32:30,767 --> 00:32:32,867
I just really wanted to
pay homage to that moment,
758
00:32:34,166 --> 00:32:35,133
because it was
the very first time
759
00:32:35,300 --> 00:32:36,467
she said that "I love you."
760
00:32:39,066 --> 00:32:41,200
A response that I didn't get
from the rest of my family.
761
00:32:43,000 --> 00:32:44,000
Thank you.
762
00:32:44,433 --> 00:32:45,633
[Eden] Thank you
for sharing that.
763
00:32:45,800 --> 00:32:47,333
- [Mark] Thank you.
- [Francis] Thank you very much.
764
00:32:47,500 --> 00:32:51,100
♪
765
00:32:51,266 --> 00:32:53,400
There's just so much flavour
from that curry,
766
00:32:53,567 --> 00:32:56,033
and I think this is
the point of the menu
767
00:32:56,200 --> 00:32:58,834
where he is going
bold, in your face.
768
00:32:59,000 --> 00:33:01,000
[Francis] My lamb is
cooked to perfection.
769
00:33:01,166 --> 00:33:02,533
I have a ton of fat, though.
770
00:33:02,700 --> 00:33:04,066
[David] Mm-hmm. Yeah, mine too.
771
00:33:04,233 --> 00:33:06,166
[Eden] For me,
it just feels very rich.
772
00:33:06,333 --> 00:33:07,734
- It's rich.
- [Eden] Yeah.
773
00:33:07,900 --> 00:33:10,467
I'll give you that, but I found
the sauce had decent acidity.
774
00:33:10,633 --> 00:33:11,900
Very vibrant flavour.
775
00:33:12,066 --> 00:33:13,734
[exhales] Okay.
776
00:33:16,166 --> 00:33:17,533
[Janet] Thank you.
777
00:33:17,700 --> 00:33:18,800
- Hi, Moira.
- Hi.
778
00:33:18,967 --> 00:33:20,567
Why don't you tell us
what you made for us?
779
00:33:20,734 --> 00:33:22,800
So for my second main here,
780
00:33:22,967 --> 00:33:25,767
I made some
sumac-roasted swordfish
781
00:33:25,934 --> 00:33:27,033
with crispy artichokes,
782
00:33:27,200 --> 00:33:29,867
asparagus,
and some pickled cherries.
783
00:33:30,033 --> 00:33:32,100
I was inspired by
my time in New York.
784
00:33:32,266 --> 00:33:34,767
My stage,
I was set up in the dish pit
785
00:33:34,934 --> 00:33:36,700
with two cases of artichokes
786
00:33:36,867 --> 00:33:38,867
and I just spent
my entire day there.
787
00:33:39,033 --> 00:33:41,166
So this dish was
inspired by just
788
00:33:41,333 --> 00:33:43,700
pushing through
some really hard times.
789
00:33:43,867 --> 00:33:44,767
- Hope you enjoy.
- Great.
790
00:33:44,934 --> 00:33:45,834
- [Eden] Thank you.
- Thank you.
791
00:33:46,000 --> 00:33:46,934
Thank you, Moira.
792
00:33:47,100 --> 00:33:50,100
♪
793
00:33:50,266 --> 00:33:51,667
It arrives in front of me,
I think it's
794
00:33:51,834 --> 00:33:54,900
a very pretty plate, but
it's a surprisingly safe plate.
795
00:33:55,066 --> 00:33:57,500
Asparagus, love.
Artichokes, love.
796
00:33:57,667 --> 00:34:00,433
This pickled cherries, awesome.
Love that.
797
00:34:00,600 --> 00:34:02,834
Everything was done nicely.
798
00:34:03,400 --> 00:34:04,633
Nothing stands out.
799
00:34:04,800 --> 00:34:07,333
The swordfish, for me,
wasn't cooked properly.
800
00:34:07,500 --> 00:34:10,200
Swordfish needs
one to two minutes on each side.
801
00:34:10,367 --> 00:34:11,867
It should be tender.
802
00:34:12,033 --> 00:34:13,967
When the star of the show
wasn't cooked properly,
803
00:34:14,133 --> 00:34:15,500
it's a big problem for me.
804
00:34:17,500 --> 00:34:21,633
I feel like I've never felt more
in my stride than I did today.
805
00:34:21,800 --> 00:34:23,100
This is my last dish.
806
00:34:23,266 --> 00:34:26,066
I'm making what I'm calling
the whipped cream tea party.
807
00:34:26,233 --> 00:34:28,834
Main components are
sponge cake, black pepper,
808
00:34:29,000 --> 00:34:32,633
strawberry compote, and salted
rose white chocolate ganache.
809
00:34:32,800 --> 00:34:34,767
I'm keeping this pretty simple.
810
00:34:34,934 --> 00:34:37,400
Regardless of what happens,
I'm so proud of myself.
811
00:34:37,567 --> 00:34:38,834
Can't ask for much more.
812
00:34:39,000 --> 00:34:41,266
Except for $100,000.
813
00:34:42,233 --> 00:34:46,166
♪
814
00:34:46,333 --> 00:34:47,934
- Hello.
- Hi, Moira.
815
00:34:48,100 --> 00:34:49,367
What have you made for us?
816
00:34:49,533 --> 00:34:51,867
I call this
my whipped cream tea party.
817
00:34:52,033 --> 00:34:53,900
[tearful] Growing up,
my grandmother and I,
818
00:34:54,066 --> 00:34:57,633
she would do baked goods
for the whole family,
819
00:34:57,800 --> 00:35:01,667
but her and I would always sneak
away, fill her fancy china,
820
00:35:01,834 --> 00:35:03,500
and just eat bowls
of whipped cream,
821
00:35:03,667 --> 00:35:04,967
'cause that's what we loved.
822
00:35:05,133 --> 00:35:07,266
We have a very simple
sponge cake,
823
00:35:07,433 --> 00:35:09,533
a black pepper and
strawberry compote
824
00:35:09,700 --> 00:35:12,633
as well as a white chocolate
and salted rose tuile,
825
00:35:12,800 --> 00:35:14,200
and I've topped it off with
826
00:35:14,367 --> 00:35:17,100
some very lightly sweetened
cream and some basil oil.
827
00:35:17,266 --> 00:35:18,767
- I hope you enjoy.
- [Eden] Thank you, Moira.
828
00:35:18,934 --> 00:35:19,967
[Janet] Thank you.
829
00:35:23,300 --> 00:35:24,700
I feel like I'm in her kitchen.
830
00:35:24,867 --> 00:35:25,800
[all] Mm-hmm.
831
00:35:25,967 --> 00:35:27,266
[Eden] Obviously,
it does feel simple,
832
00:35:27,433 --> 00:35:29,700
but you can
really taste the love.
833
00:35:29,867 --> 00:35:30,834
It's like home.
834
00:35:31,000 --> 00:35:33,266
This is very reminiscent
of my childhood.
835
00:35:33,433 --> 00:35:36,066
You could say that it's a bit
simple for the finale dinner,
836
00:35:36,233 --> 00:35:37,333
but it sure is tasty.
837
00:35:37,500 --> 00:35:41,200
So, on that note,
we close off Moira's menu.
838
00:35:41,367 --> 00:35:42,400
Kudos.
839
00:35:43,000 --> 00:35:44,967
[laughing]
840
00:35:45,133 --> 00:35:47,967
♪
841
00:35:48,133 --> 00:35:50,000
- Hi, Chanthy.
- Hello, chefs.
842
00:35:50,166 --> 00:35:52,633
So I've prepared
a coconut anglaise
843
00:35:52,800 --> 00:35:55,200
with compressed watermelon,
a basil oil,
844
00:35:55,367 --> 00:35:56,400
honey and chocolate tuile,
845
00:35:56,567 --> 00:35:59,166
and a sorbet out of
lime leaves and yogourt.
846
00:35:59,333 --> 00:36:01,433
I thought we'd start fresh
and end fresh.
847
00:36:01,600 --> 00:36:03,133
- [Eden] Thank you.
- Thank you, Chanthy.
848
00:36:03,300 --> 00:36:07,367
♪
849
00:36:07,533 --> 00:36:08,934
[Francis]
When I tasted that ice cream,
850
00:36:09,100 --> 00:36:10,300
I was like, "Wow!"
851
00:36:10,467 --> 00:36:12,767
- [all laughing]
- [Eden] Totally.
852
00:36:12,934 --> 00:36:15,433
That lime leaf is unbelievable.
853
00:36:15,600 --> 00:36:18,734
And the coconut? Oh, my gosh, it
was so refreshing to the palate.
854
00:36:18,900 --> 00:36:20,467
[David] There's, like,
six desserts in here,
855
00:36:20,633 --> 00:36:22,300
and they all work together.
856
00:36:22,467 --> 00:36:24,266
He did a perfect job
of everything.
857
00:36:24,433 --> 00:36:26,400
- We're done.
- [Chanthy groans]
858
00:36:27,333 --> 00:36:29,066
That was an incredibly
memorable meal,
859
00:36:29,233 --> 00:36:32,967
and we had five courses from
just incredibly talented chefs.
860
00:36:33,133 --> 00:36:34,700
Francis, thank you
so much for joining us.
861
00:36:34,867 --> 00:36:37,300
What a pleasure.
Had a great meal.
862
00:36:37,467 --> 00:36:38,800
We need to head back
to Judges' Table
863
00:36:38,967 --> 00:36:41,367
to find out who is the winner.
864
00:36:41,533 --> 00:36:42,633
- [Mijune] Wow.
- [Mark] Absolutely.
865
00:36:42,800 --> 00:36:44,000
Promise we'll still be friends?
866
00:36:44,166 --> 00:36:45,300
[Moira] Obviously.
867
00:36:45,467 --> 00:36:46,500
How could we not?
868
00:36:46,667 --> 00:36:47,567
All right.
869
00:36:47,734 --> 00:36:57,700
♪
870
00:37:02,934 --> 00:37:08,800
♪
871
00:37:08,967 --> 00:37:10,967
Chanthy and Moira.
872
00:37:11,133 --> 00:37:13,633
We got to know you
better as chefs
873
00:37:13,800 --> 00:37:15,967
and people through
your dishes today.
874
00:37:16,133 --> 00:37:18,600
Thank you both.
It was a really great meal.
875
00:37:18,767 --> 00:37:21,000
You took us to moments
in your childhood.
876
00:37:21,166 --> 00:37:23,333
You took us to defining
moments in your lives.
877
00:37:23,500 --> 00:37:27,633
You made us feel what you felt,
and it was unforgettable.
878
00:37:28,500 --> 00:37:29,500
It's been an honour.
879
00:37:30,500 --> 00:37:32,333
Moira, I just think
you're bringing some really
880
00:37:32,500 --> 00:37:34,834
inventive dishes
to plant-forward dining.
881
00:37:35,000 --> 00:37:38,133
The mushroom puree, it landed
and we all went to foie gras,
882
00:37:38,300 --> 00:37:39,900
even knowing that
it was plant-forward.
883
00:37:40,066 --> 00:37:43,800
But you brought the flavour
that was so velvety,
884
00:37:43,967 --> 00:37:46,467
it was such
a delightful surprise.
885
00:37:46,633 --> 00:37:48,467
[David] You really
toyed with us.
886
00:37:48,633 --> 00:37:49,867
You set down something
that almost looked
887
00:37:50,033 --> 00:37:51,233
like an abstract painting.
888
00:37:51,400 --> 00:37:53,967
You should allow your guests
to explore your food,
889
00:37:54,133 --> 00:37:55,300
and we did exactly that.
890
00:37:55,467 --> 00:37:57,133
- I thought it was fantastic.
- Thank you.
891
00:37:57,300 --> 00:38:01,633
I loved the whimsy
of your whipped cream tea party.
892
00:38:01,800 --> 00:38:05,367
The strawberry-to-cake ratio was
really lovely and super bright.
893
00:38:05,533 --> 00:38:07,900
I love that you kept
the whipped cream not sweet
894
00:38:08,066 --> 00:38:10,200
so that there was
really nice balance in there.
895
00:38:10,367 --> 00:38:13,100
I just truly felt even more
connected to you
896
00:38:13,266 --> 00:38:14,767
by eating that
and hearing your story.
897
00:38:14,934 --> 00:38:16,066
Thank you.
898
00:38:16,233 --> 00:38:19,066
Let's talk about
your agnolotti in brodo.
899
00:38:19,233 --> 00:38:22,000
I'm curious as to why you
doubled down on potato
900
00:38:22,166 --> 00:38:23,367
on that particular dish.
901
00:38:23,533 --> 00:38:26,800
I wanted to offer
some richness to the broth,
902
00:38:26,967 --> 00:38:30,300
and I find that potato skins
really offer that.
903
00:38:30,467 --> 00:38:33,800
I think you did a really
masterful job with the pasta.
904
00:38:33,967 --> 00:38:36,700
The broth had good clarity,
but I found it had a bitterness
905
00:38:36,867 --> 00:38:39,567
from the skins that continued
to develop on your palate,
906
00:38:39,734 --> 00:38:42,333
and I didn't find I got
the relief from the filling.
907
00:38:42,500 --> 00:38:43,333
Understood.
908
00:38:44,033 --> 00:38:45,100
[Mijune] Chanthy.
909
00:38:45,266 --> 00:38:47,467
The congee made me so emotional.
910
00:38:47,633 --> 00:38:51,467
I've never seen such a joyous
reaction to such a humble dish.
911
00:38:51,633 --> 00:38:54,333
You had layers of flavour,
layers of texture.
912
00:38:54,500 --> 00:38:56,700
Every single ingredient
that you talked about
913
00:38:56,867 --> 00:38:59,033
was perfectly balanced
with one another.
914
00:38:59,200 --> 00:38:59,934
It was incredible.
915
00:39:00,166 --> 00:39:01,500
Thank you so much.
916
00:39:01,667 --> 00:39:05,667
That congee, every bite was
a new kind of treasure, a gem.
917
00:39:05,834 --> 00:39:07,967
It was a masterpiece in
918
00:39:08,133 --> 00:39:11,567
making something ostensibly
simple very complex.
919
00:39:11,734 --> 00:39:13,734
Thank you so much.
Appreciate it.
920
00:39:13,900 --> 00:39:16,533
Duck is a really hard protein
to get right.
921
00:39:17,400 --> 00:39:18,567
But I have to say,
922
00:39:18,734 --> 00:39:20,433
it was the best duck
I've ever eaten in my life.
923
00:39:20,600 --> 00:39:22,767
[all laughing]
924
00:39:24,333 --> 00:39:26,266
[exhales, chuckles] Thank you.
925
00:39:26,433 --> 00:39:29,734
[Mark] When you said fermented
fish as a basis for the sauce,
926
00:39:29,900 --> 00:39:32,433
my expectation was something
completely different.
927
00:39:32,600 --> 00:39:34,233
The duck was perfectly tender.
928
00:39:34,400 --> 00:39:36,834
That was the most refreshing
duck I've ever eaten in my life.
929
00:39:37,000 --> 00:39:38,367
- [laughing]
- And when do you ever
930
00:39:38,533 --> 00:39:39,767
say something like that?
931
00:39:39,934 --> 00:39:41,533
Thank you for
letting me be weird.
932
00:39:41,700 --> 00:39:45,066
The fermented fish
was so pungent,
933
00:39:45,233 --> 00:39:48,333
but worked so beautifully
with the duck.
934
00:39:48,500 --> 00:39:51,233
You took it as far as
you could possibly go.
935
00:39:51,400 --> 00:39:53,266
I'm gonna be thinking about
that duck
936
00:39:53,433 --> 00:39:55,600
for a very, very long time.
937
00:39:55,767 --> 00:39:58,100
Thank you.
I truly measured with my heart.
938
00:39:58,266 --> 00:40:01,433
With your final main course,
how did you prepare the lamb?
939
00:40:01,600 --> 00:40:04,266
The lamb was first marinated,
940
00:40:04,433 --> 00:40:05,633
and then I roasted it.
941
00:40:05,800 --> 00:40:07,500
It had an amazing cook.
942
00:40:07,667 --> 00:40:09,834
Unfortunately, the one thing
that kind of troubled us
943
00:40:10,000 --> 00:40:11,900
was the amount of fat
on that lamb saddle.
944
00:40:12,066 --> 00:40:14,834
On some portions,
it felt almost equal in weight
945
00:40:15,000 --> 00:40:16,600
to the actual meat on the cuts.
946
00:40:16,767 --> 00:40:18,133
[Chanthy] I left it
in a larger format
947
00:40:18,300 --> 00:40:20,166
so that you did have
the option to slice it off.
948
00:40:20,333 --> 00:40:21,567
That was my intention,
and I'm sorry
949
00:40:21,734 --> 00:40:23,166
that it didn't
communicate that way.
950
00:40:24,066 --> 00:40:26,100
Moira, we've really seen you
951
00:40:26,266 --> 00:40:28,767
come into your own
over this competition.
952
00:40:28,934 --> 00:40:30,633
How do you think
this has changed you?
953
00:40:30,800 --> 00:40:34,266
The biggest hurdle was just
bringing myself to come here
954
00:40:34,433 --> 00:40:35,734
and putting myself out there.
955
00:40:35,900 --> 00:40:38,467
Today was a really wonderful
opportunity to remind myself
956
00:40:38,633 --> 00:40:40,166
that you can
put it all out there.
957
00:40:40,333 --> 00:40:41,333
It's been an incredible journey,
958
00:40:41,500 --> 00:40:43,000
and I've learned
a lot about myself,
959
00:40:43,166 --> 00:40:47,667
and it really has been
a team effort to get me here,
960
00:40:47,834 --> 00:40:51,533
and I just really
wanna make everyone proud.
961
00:40:53,000 --> 00:40:55,300
Chanthy, what did it mean to you
962
00:40:55,467 --> 00:40:58,567
to be able to showcase
Cambodian cuisine on this stage?
963
00:40:58,734 --> 00:41:01,433
It felt like
a moment of expression
964
00:41:01,600 --> 00:41:03,400
of therapy through cooking.
965
00:41:03,567 --> 00:41:05,300
I think my story
really resonates
966
00:41:05,467 --> 00:41:07,633
with a lot of
second-generation immigrants
967
00:41:07,800 --> 00:41:10,567
and a lot of people that are
in the same communities as me,
968
00:41:10,734 --> 00:41:14,233
so I think that to be Top Chef
could be a great opportunity to
969
00:41:14,400 --> 00:41:18,000
share this story with not only
Canada, but internationally.
970
00:41:18,600 --> 00:41:20,333
I'm in awe with him every day.
971
00:41:20,500 --> 00:41:21,433
Aw.
972
00:41:21,600 --> 00:41:26,433
♪
973
00:41:26,600 --> 00:41:30,000
Chefs, we asked you to create
a five-course tasting menu
974
00:41:30,166 --> 00:41:32,233
that showed us
who you are as a chef
975
00:41:32,400 --> 00:41:34,533
and what you bring
to the world stage.
976
00:41:34,700 --> 00:41:37,133
[Janet] Both of your menus
impressed us,
977
00:41:37,300 --> 00:41:38,967
but only one of you
can be Top Chef.
978
00:41:39,133 --> 00:41:42,500
♪
979
00:41:55,667 --> 00:41:57,567
[Janet] Chanthy, Moira,
980
00:41:57,734 --> 00:41:59,700
both of your menus impressed us,
981
00:41:59,867 --> 00:42:02,066
but only one of you
can be Top Chef.
982
00:42:02,233 --> 00:42:04,734
♪
983
00:42:04,900 --> 00:42:08,166
Moira, you told us
a deeply personal story
984
00:42:08,333 --> 00:42:11,834
and showcased plant-forward
cuisine in a way that moved us.
985
00:42:13,633 --> 00:42:17,433
Chanthy, you introduced us
to Cambodian flavours
986
00:42:17,600 --> 00:42:20,633
and gave us unexpected
and memorable dishes.
987
00:42:20,800 --> 00:42:24,800
♪
988
00:42:31,066 --> 00:42:32,600
Chanthy.
989
00:42:32,767 --> 00:42:36,133
♪
990
00:42:36,300 --> 00:42:38,266
You are Canada's Top Chef.
991
00:42:39,200 --> 00:42:40,333
Oh, my God.
992
00:42:40,500 --> 00:42:43,700
[laughing]
Congratulations, Chanthy.
993
00:42:43,867 --> 00:42:47,700
[inspiring music]
994
00:42:47,867 --> 00:42:50,333
I just became Canada's Top Chef.
995
00:42:50,500 --> 00:42:53,133
I'm the very first
Southeast Asian and queer chef
996
00:42:53,300 --> 00:42:55,667
to ever be crowned
Canada's Top Chef.
997
00:42:55,834 --> 00:42:57,500
How freaking exciting is that?
998
00:42:57,667 --> 00:42:59,900
[Eden] Chanthy, congratulations.
999
00:43:00,133 --> 00:43:00,934
How does it feel?
1000
00:43:01,100 --> 00:43:02,800
All the pressure
from my shoulders
1001
00:43:02,967 --> 00:43:05,633
just melted away
after you said that,
1002
00:43:05,800 --> 00:43:07,467
and I just feel really good,
1003
00:43:07,633 --> 00:43:10,533
and I'm so honoured to
be able to cook for you
1004
00:43:10,700 --> 00:43:12,033
and to cook with you, and...
1005
00:43:12,200 --> 00:43:14,233
[sighs] Thank you so much.
1006
00:43:14,400 --> 00:43:15,600
Thank you, thank you, thank you.
1007
00:43:15,767 --> 00:43:18,400
- Well, thank you.
- [speaking Khmer]
1008
00:43:18,567 --> 00:43:20,000
Moira, I have to say,
1009
00:43:20,166 --> 00:43:22,767
watching your transformation
in the competition,
1010
00:43:22,934 --> 00:43:24,633
you had extraordinary skills.
1011
00:43:24,800 --> 00:43:27,367
You can see that your level
of confidence increased.
1012
00:43:27,533 --> 00:43:29,734
I really think that
you're a different chef leaving.
1013
00:43:29,900 --> 00:43:32,066
Thank you so much.
It really makes the world.
1014
00:43:32,233 --> 00:43:33,867
I'm grateful for
this experience,
1015
00:43:34,033 --> 00:43:35,834
and even though
I haven't won the title,
1016
00:43:36,000 --> 00:43:38,834
I'm leaving here with
a tremendous amount of pride.
1017
00:43:39,000 --> 00:43:42,133
I put myself out there in a way
that I never thought I would.
1018
00:43:42,300 --> 00:43:43,934
What's life if
you're not taking risks?
1019
00:43:44,100 --> 00:43:45,567
Oh, my God!
1020
00:43:45,734 --> 00:43:46,700
[all laughing]
1021
00:43:46,867 --> 00:43:48,567
I knew you could do it.
1022
00:43:49,633 --> 00:43:51,800
Congratulations.
I knew you had it in you.
1023
00:43:53,200 --> 00:43:56,166
A second-generation immigrant
made it to the top.
1024
00:43:56,333 --> 00:43:58,400
I worked my butt off
and paved the way
1025
00:43:58,567 --> 00:44:00,800
for a lot of other
people with this win.
1026
00:44:00,967 --> 00:44:02,133
Throughout my career,
1027
00:44:02,300 --> 00:44:05,000
I had to prove to
a whole bunch of other people
1028
00:44:05,166 --> 00:44:08,633
that I do belong in
this industry, and here I am.
1029
00:44:09,200 --> 00:44:11,767
To Chanthy, Canada's Top Chef.
1030
00:44:11,934 --> 00:44:14,266
- Congratulations.
- Cheers.