1 00:00:03,266 --> 00:00:05,033 This program is rated PG, and contains 2 00:00:05,166 --> 00:00:06,533 mature subject matter. 3 00:00:06,667 --> 00:00:08,200 Viewer discretion is advised. 4 00:00:16,667 --> 00:00:18,332 Ten of the country's best chefs 5 00:00:18,333 --> 00:00:19,933 put it all on the plate in the most 6 00:00:19,934 --> 00:00:22,733 prestigious culinary competition in the country. 7 00:00:22,734 --> 00:00:23,866 Come on! 8 00:00:23,867 --> 00:00:24,833 But in the end... 9 00:00:24,834 --> 00:00:26,699 Nick. Charlotte. Anthony. Tracy. 10 00:00:26,700 --> 00:00:29,232 Holly. Shai-Ann. Chris. Katy... 11 00:00:29,233 --> 00:00:31,232 Please pack your knives and go. 12 00:00:31,233 --> 00:00:34,599 Now, only Alex and Coulson remain. 13 00:00:34,600 --> 00:00:35,799 The whole thing you've trained for 14 00:00:35,800 --> 00:00:37,632 comes down to this one day. 15 00:00:37,633 --> 00:00:39,466 This is it. This is game seven. 16 00:00:39,467 --> 00:00:41,699 I take my food very seriously. 17 00:00:41,700 --> 00:00:44,499 Coming in second place wouldn't satisfy me. 18 00:00:45,734 --> 00:00:47,265 And tonight... 19 00:00:47,266 --> 00:00:50,265 Chefs, this is it. It's Restaurant Wars. 20 00:00:52,533 --> 00:00:54,632 Did you think we'd forget? 21 00:00:56,400 --> 00:00:57,632 For one night only... 22 00:00:57,633 --> 00:00:58,699 Doors are open! 23 00:00:58,700 --> 00:00:59,833 - Yes, Chef! - Oui! 24 00:00:59,834 --> 00:01:02,499 Alex and Coulson open the restaurants 25 00:01:02,500 --> 00:01:03,699 of their dreams. 26 00:01:03,700 --> 00:01:05,599 Judges are locked in. Now we go. 27 00:01:05,600 --> 00:01:07,599 Very impressive the way he did this. 28 00:01:07,600 --> 00:01:08,733 Home run. 29 00:01:08,734 --> 00:01:09,799 Oh my God. 30 00:01:09,800 --> 00:01:11,499 That one bite could win this whole thing. 31 00:01:12,700 --> 00:01:14,833 One of them will take home the biggest prize 32 00:01:14,834 --> 00:01:16,899 in Top Chef Canada history. 33 00:01:16,900 --> 00:01:20,332 $10,000 courtesy of Ninja. 34 00:01:20,333 --> 00:01:22,799 DoorDash delivery for a year. 35 00:01:22,800 --> 00:01:25,466 $10,000 from Premier Protein. 36 00:01:25,467 --> 00:01:28,499 The redesigned Volkswagen Tiguan. 37 00:01:28,500 --> 00:01:32,999 $100,000, courtesy of McCain French Fries... 38 00:01:33,000 --> 00:01:36,065 And the title of Canada's Top Chef. 39 00:01:42,800 --> 00:01:43,966 Chefs... 40 00:01:43,967 --> 00:01:45,999 It's Restaurant Wars. 41 00:01:46,000 --> 00:01:47,866 This is the finale, so Restaurant Wars will, 42 00:01:47,867 --> 00:01:49,733 of course, be a little different. 43 00:01:49,734 --> 00:01:51,399 Instead of working in a team, 44 00:01:51,400 --> 00:01:53,733 you'll each be creating your own 45 00:01:53,734 --> 00:01:56,666 dream restaurant as the executive chef. 46 00:01:56,667 --> 00:01:58,699 We're doing Restaurant Wars. 47 00:01:58,700 --> 00:02:02,432 Solo mission. Me versus Alex. 48 00:02:02,433 --> 00:02:04,132 Everything's on the line, you know. 49 00:02:05,800 --> 00:02:07,666 Restaurant Wars typically suffers from 50 00:02:07,667 --> 00:02:09,766 a compromised vision. 51 00:02:09,767 --> 00:02:11,833 This time, it's all of you. 52 00:02:11,834 --> 00:02:13,899 From the moment we walk into your dining room, 53 00:02:13,900 --> 00:02:16,699 every detail counts. 54 00:02:16,700 --> 00:02:19,532 This restaurant has to be 55 00:02:19,533 --> 00:02:21,499 more than just a collection 56 00:02:21,500 --> 00:02:22,899 of the best recipes, of the best dishes 57 00:02:22,900 --> 00:02:24,232 in your back pocket. 58 00:02:24,233 --> 00:02:26,899 It should be a distillation of who you are as a person, 59 00:02:26,900 --> 00:02:28,432 as a chef. 60 00:02:28,433 --> 00:02:31,499 We're giving you a blank canvas to design 61 00:02:31,500 --> 00:02:33,799 and build your restaurant, at The Symes, 62 00:02:33,800 --> 00:02:37,132 a heritage building and event space. 63 00:02:37,133 --> 00:02:39,833 I've dined at over a thousand restaurants, 64 00:02:39,834 --> 00:02:41,966 and what I love about restaurants is the 65 00:02:41,967 --> 00:02:44,466 ability to see a chef's personality. 66 00:02:44,467 --> 00:02:47,199 I can't wait to see what both of you have to offer. 67 00:02:47,200 --> 00:02:48,766 Good luck, Chefs. 68 00:02:48,767 --> 00:02:51,199 You've done an extraordinary job up until now. 69 00:02:51,200 --> 00:02:52,599 - Thank you. - Thank you. 70 00:02:52,600 --> 00:02:54,165 Let the best chef win. 71 00:02:55,734 --> 00:02:57,632 Me. 72 00:03:03,300 --> 00:03:04,099 See ya. 73 00:03:04,100 --> 00:03:05,599 Today we're gonna be shopping for 74 00:03:05,600 --> 00:03:07,499 our five-course tasting menu. 75 00:03:07,500 --> 00:03:10,566 My restaurant, the menu is inspired by growing up 76 00:03:10,567 --> 00:03:13,099 on a farm, gathering vegetables from the garden, 77 00:03:13,100 --> 00:03:15,132 and cooking with heart and soul and 78 00:03:15,133 --> 00:03:17,299 not making things too complicated. 79 00:03:17,300 --> 00:03:19,065 We're gonna do a little full circle moment, too, 80 00:03:19,066 --> 00:03:21,265 with some asparagus for one of the dishes. 81 00:03:21,266 --> 00:03:24,165 My family's growing up. Wife's pregnant. 82 00:03:24,166 --> 00:03:25,766 There's so much on the line, like, 83 00:03:25,767 --> 00:03:27,966 winning Top Chef Canada and winning the money, 84 00:03:27,967 --> 00:03:30,165 that could be a house over our head. 85 00:03:30,166 --> 00:03:32,833 I need lots of carrot tops. 86 00:03:32,834 --> 00:03:34,232 How much are they per bunch? 87 00:03:34,233 --> 00:03:36,899 I moved to Canada from Seoul, 88 00:03:36,900 --> 00:03:39,132 and my food background is Korean. 89 00:03:39,133 --> 00:03:41,265 However, I have opportunity to show the judges 90 00:03:41,266 --> 00:03:44,065 and the guests I'm also a Canadian chef. 91 00:03:44,066 --> 00:03:46,032 I want my guests to feel they're traveling 92 00:03:46,033 --> 00:03:48,733 the five regions of Canada. 93 00:03:48,734 --> 00:03:51,933 Winning Top Chef Canada would mean so much. 94 00:03:51,934 --> 00:03:54,399 It would allow me to show everyone who I am, 95 00:03:54,400 --> 00:03:55,933 in Canada. 96 00:03:55,934 --> 00:03:57,165 I need the PEI mussels. 97 00:03:57,166 --> 00:03:59,799 I am really proud of being a Canadian chef. 98 00:03:59,800 --> 00:04:00,999 10 cents more. You have 10 cents? 99 00:04:01,000 --> 00:04:03,866 No, I don't. 10 cent discount? 100 00:04:03,867 --> 00:04:05,232 - Thank you, yeah. - Thank you. 101 00:04:09,667 --> 00:04:13,733 Today we're at Element Event Solutions to design our 102 00:04:13,734 --> 00:04:16,766 own restaurant and create a unique dining experience. 103 00:04:16,767 --> 00:04:20,466 So, I want to call my restaurant Sovereign 1867. 104 00:04:20,467 --> 00:04:23,165 1867 is the year that 105 00:04:23,166 --> 00:04:25,933 Canada gained its own sovereignty. 106 00:04:25,934 --> 00:04:29,265 I want to give a nice, upper, upscale fine dining vibe. 107 00:04:29,266 --> 00:04:31,332 Why don't we start by looking at the chairs? 108 00:04:31,333 --> 00:04:32,899 Great. 109 00:04:33,867 --> 00:04:35,799 This, to me, is a little bit too rustic. 110 00:04:35,800 --> 00:04:36,899 Oh, no, never mind. 111 00:04:36,900 --> 00:04:38,933 This gives me kind of like an Asian vibe. 112 00:04:38,934 --> 00:04:41,632 Do you have something that is not too gold? 113 00:04:45,967 --> 00:04:48,032 People around me usually describe me as 114 00:04:48,033 --> 00:04:50,165 very detail oriented person, 115 00:04:50,166 --> 00:04:52,833 but the small details really matter. 116 00:04:52,834 --> 00:04:54,799 That's great. 117 00:04:54,800 --> 00:04:56,065 For me, this feels really comfortable 118 00:04:56,066 --> 00:04:59,165 and just so clean and just like... 119 00:04:59,166 --> 00:05:00,933 yeah, this feels right here. 120 00:05:00,934 --> 00:05:03,366 My restaurant is named North of Nowhere. 121 00:05:03,367 --> 00:05:05,666 I want a restaurant that, like, people hear it 122 00:05:05,667 --> 00:05:07,966 and they're, like, curious, but it's fun, it's light. 123 00:05:07,967 --> 00:05:09,232 Where is it? 124 00:05:09,233 --> 00:05:10,733 Could be here, but it's north... 125 00:05:10,734 --> 00:05:12,099 of here. 126 00:05:12,100 --> 00:05:15,599 I love, like, repurposed barnwood, wildflowers. 127 00:05:15,600 --> 00:05:19,432 I want my restaurant to feel open and airy. 128 00:05:19,433 --> 00:05:20,866 It's so important to get my personality 129 00:05:20,867 --> 00:05:22,466 through it as well. 130 00:05:22,467 --> 00:05:26,165 This is elevated dining, but in a very chillaxed, 131 00:05:26,166 --> 00:05:29,199 fun, casual setting. 132 00:05:29,200 --> 00:05:30,532 Great. 133 00:05:33,400 --> 00:05:35,566 Chefs, to run a restaurant, 134 00:05:35,567 --> 00:05:39,366 every executive chef needs a strong and talented team 135 00:05:39,367 --> 00:05:40,999 to support them. 136 00:05:41,000 --> 00:05:43,399 We found some top notch talent that we think will be 137 00:05:43,400 --> 00:05:46,432 suitable to support you in Restaurant Wars. 138 00:05:46,433 --> 00:05:47,499 Do you want to meet them? 139 00:05:47,500 --> 00:05:49,467 - Yeah. - Yes, I do. 140 00:05:50,867 --> 00:05:53,966 Please welcome back Katy, Chris, Shai-Ann, 141 00:05:53,967 --> 00:05:56,366 Holly, Tracy, and Anthony. 142 00:05:56,367 --> 00:05:58,933 What up, gang? 143 00:05:58,934 --> 00:06:01,366 I became really close friends with all these guys. 144 00:06:01,367 --> 00:06:04,199 I mean, these are all super talented chefs. 145 00:06:04,200 --> 00:06:06,299 - Welcome back, chefs. - Thank you. 146 00:06:06,300 --> 00:06:07,566 We've missed you. 147 00:06:07,567 --> 00:06:09,699 Figured we got one more in us, you know? 148 00:06:11,967 --> 00:06:14,132 The order that you pick your team will be determined 149 00:06:14,133 --> 00:06:17,165 by a three-round, head-to-head 150 00:06:17,166 --> 00:06:20,199 mise en place skills race. 151 00:06:20,200 --> 00:06:23,299 You're gonna be preparing a traditional mirepoix. 152 00:06:23,300 --> 00:06:25,199 That's onion, carrots, and celery. 153 00:06:25,200 --> 00:06:28,165 All cut to a small dice. 154 00:06:28,166 --> 00:06:29,466 If you're first to finish and Mark 155 00:06:29,467 --> 00:06:31,232 approves of your work, 156 00:06:31,233 --> 00:06:32,566 you'll get to pick a chef for your team. 157 00:06:32,567 --> 00:06:35,399 And then, your opponent will pick next. 158 00:06:35,400 --> 00:06:38,366 If Mark doesn't approve, you'll lose your round 159 00:06:38,367 --> 00:06:41,265 and your opponent will get to pick instead. 160 00:06:43,500 --> 00:06:46,099 The first round you'll be racing head to head 161 00:06:46,100 --> 00:06:48,966 to prep two onions. 162 00:06:48,967 --> 00:06:50,866 And your time... 163 00:06:50,867 --> 00:06:52,733 starts... 164 00:06:52,734 --> 00:06:54,299 Now. 165 00:07:02,500 --> 00:07:04,566 Getting the first pick is a huge advantage. 166 00:07:04,567 --> 00:07:06,599 The chefs, we've been working side by side. 167 00:07:06,600 --> 00:07:09,132 Seeing their flaws, seeing what they're great at. 168 00:07:11,934 --> 00:07:13,532 Check. 169 00:07:13,533 --> 00:07:15,100 Alex... 170 00:07:16,633 --> 00:07:18,432 - Hi, Alex. - Hello, Chef. 171 00:07:18,433 --> 00:07:20,432 Let's have a look here. 172 00:07:21,867 --> 00:07:23,833 It's a little bit rough. 173 00:07:23,834 --> 00:07:25,766 I'm gonna say no to that. 174 00:07:26,834 --> 00:07:28,532 Whoa-ho-ho. 175 00:07:28,533 --> 00:07:29,766 That means, Coulson, you win this round 176 00:07:29,767 --> 00:07:31,466 and you get first pick. 177 00:07:31,467 --> 00:07:33,132 Chris. 178 00:07:33,133 --> 00:07:36,432 Chris won his Elimination Challenge cooking a raviolo. 179 00:07:36,433 --> 00:07:38,032 I got pasta on my menu. 180 00:07:38,033 --> 00:07:39,332 I need him on my team. 181 00:07:39,333 --> 00:07:41,265 Alex, who's it gonna be? 182 00:07:41,266 --> 00:07:43,299 Katy. 183 00:07:43,300 --> 00:07:46,766 Katy is really strong, and she's the perfect person 184 00:07:46,767 --> 00:07:48,533 to become my sous chef. 185 00:07:49,367 --> 00:07:52,999 Next, we're moving on to celery. 186 00:07:53,000 --> 00:07:56,733 Round two starts... 187 00:07:56,734 --> 00:07:58,332 Now. 188 00:08:03,700 --> 00:08:05,366 I want Shai-Ann on my team. 189 00:08:05,367 --> 00:08:06,899 We've done two challenges together. 190 00:08:06,900 --> 00:08:09,299 She understands me and my style. 191 00:08:09,300 --> 00:08:10,632 I want Shai-Ann. 192 00:08:10,633 --> 00:08:13,299 Her last couple cooks she was really shining, 193 00:08:13,300 --> 00:08:15,499 she was really at the top, and I trust her. 194 00:08:17,400 --> 00:08:18,299 Check. 195 00:08:18,300 --> 00:08:19,566 Coulson, you're done first. 196 00:08:19,567 --> 00:08:21,700 - Woo! - Good job. 197 00:08:26,266 --> 00:08:28,532 Yeah, dice is excellent. 198 00:08:28,533 --> 00:08:29,999 Well done. 199 00:08:30,000 --> 00:08:32,099 Thank you, Chef. 200 00:08:32,100 --> 00:08:34,766 Let's go Shai-Ann. 201 00:08:34,767 --> 00:08:36,833 Alright, Alex? Anthony. 202 00:08:36,834 --> 00:08:38,432 Oui, Chef. 203 00:08:38,433 --> 00:08:40,499 Anthony has fine dining experience, 204 00:08:40,500 --> 00:08:42,799 which will match with my concept. 205 00:08:42,800 --> 00:08:45,499 For the third and final round, 206 00:08:45,500 --> 00:08:48,999 you're gonna be working with carrots. 207 00:08:49,000 --> 00:08:51,632 On your marks, get set... 208 00:08:51,633 --> 00:08:53,432 Go. 209 00:08:57,667 --> 00:08:59,666 Woo, anyone else holding their breath? 210 00:09:07,767 --> 00:09:09,767 Check. Alex... 211 00:09:11,433 --> 00:09:15,599 Okay, Alex. Your dice looks, ah... 212 00:09:17,300 --> 00:09:18,666 That certainly makes the grade. 213 00:09:18,667 --> 00:09:20,599 Very well done. Thank you. 214 00:09:20,600 --> 00:09:21,599 Alex, you've won this round. 215 00:09:21,600 --> 00:09:22,866 Who are you gonna pick? 216 00:09:22,867 --> 00:09:24,966 Tracy. Thank you, Chef. 217 00:09:24,967 --> 00:09:27,666 Tracy, I want her dessert skills. 218 00:09:27,667 --> 00:09:28,733 Alright, Holly, that means 219 00:09:28,734 --> 00:09:30,165 you're gonna be with Coulson. 220 00:09:30,166 --> 00:09:32,766 High school gym class all over again. 221 00:09:32,767 --> 00:09:35,699 No, I'm sorry, you were gonna be my pick. 222 00:09:35,700 --> 00:09:37,232 Alex, Coulson, 223 00:09:37,233 --> 00:09:38,933 before you get to work with your teams, 224 00:09:38,934 --> 00:09:41,633 we thought that you should each get a little pep talk. 225 00:09:42,700 --> 00:09:45,399 Coulson, first off, I love you, I miss you. 226 00:09:45,400 --> 00:09:47,566 And, I'm proud of you. 227 00:09:47,567 --> 00:09:51,799 And I'm so excited to see all of this happen. 228 00:09:51,800 --> 00:09:53,099 I heard you gotta do some restaurant showdown 229 00:09:53,100 --> 00:09:54,399 or something. 230 00:09:54,400 --> 00:09:57,199 You know, I feel like you got this. 231 00:09:57,200 --> 00:09:59,499 You've opened a couple restaurants... 232 00:09:59,500 --> 00:10:01,199 and, you're pretty good at it. 233 00:10:01,200 --> 00:10:03,632 At the end of the day, you just gotta cook. 234 00:10:03,633 --> 00:10:05,132 Coulson, I love ya. 235 00:10:05,133 --> 00:10:06,299 And, ah... 236 00:10:06,300 --> 00:10:08,032 Good luck, buddy. 237 00:10:10,000 --> 00:10:12,165 That's awesome. 238 00:10:12,166 --> 00:10:13,800 That's nice. 239 00:10:48,767 --> 00:10:50,432 Alex, how did that feel to get a message 240 00:10:50,433 --> 00:10:52,232 all the way from Korea? 241 00:10:52,233 --> 00:10:54,899 Yeah, it's so special. 242 00:10:54,900 --> 00:10:58,532 In person, I haven't seen my grandparents in three years. 243 00:10:58,533 --> 00:11:01,032 Now I'm even more fired up and, 244 00:11:01,033 --> 00:11:02,466 I have to win. 245 00:11:02,467 --> 00:11:04,466 I want to make them proud. 246 00:11:04,467 --> 00:11:06,265 Chefs, you've got your teams. 247 00:11:06,266 --> 00:11:08,132 We'll let you fill them in on your vision and 248 00:11:08,133 --> 00:11:09,399 put them to work. 249 00:11:09,400 --> 00:11:10,666 There isn't much to say. 250 00:11:10,667 --> 00:11:12,032 You know what you need to do. 251 00:11:12,033 --> 00:11:13,265 We'll see you tomorrow. 252 00:11:13,266 --> 00:11:14,499 Good luck, Chefs. Good luck, Chefs. 253 00:11:14,500 --> 00:11:15,532 - Thank you, Chef. - Thank you. 254 00:11:15,533 --> 00:11:18,099 Can't wait. Thank you. 255 00:11:18,100 --> 00:11:19,265 - Alright. - Okay, guys. 256 00:11:19,266 --> 00:11:22,265 So, name of the restaurant: North of Nowhere. 257 00:11:22,266 --> 00:11:24,999 North of Nowhere is like a farm restaurant 258 00:11:25,000 --> 00:11:26,566 set in the Canadian landscape. 259 00:11:26,567 --> 00:11:27,799 Everything's very light, 260 00:11:27,800 --> 00:11:29,499 kind of veggie forward and refreshing. 261 00:11:29,500 --> 00:11:31,699 There's so much nuance to, like, 262 00:11:31,700 --> 00:11:33,399 running a team like this. 263 00:11:33,400 --> 00:11:35,666 Chris, you're gonna do pasta dough. 264 00:11:35,667 --> 00:11:37,199 I'm assigning them their own dishes. 265 00:11:37,200 --> 00:11:40,599 Who's more comfortable with cleaning fish? 266 00:11:40,600 --> 00:11:41,632 - You're good? - I'm good. 267 00:11:41,633 --> 00:11:42,866 - Okay. - Yeah, I can do it. 268 00:11:42,867 --> 00:11:44,999 Each chef, they have their own skillset so, 269 00:11:45,000 --> 00:11:46,766 you gotta really hone in to like 270 00:11:46,767 --> 00:11:48,399 what they're really good at it. 271 00:11:48,400 --> 00:11:50,099 This is all the prep list. 272 00:11:50,100 --> 00:11:52,165 Majority of it has to be done today. 273 00:11:52,166 --> 00:11:55,332 Instead of each one of us working on one dish, 274 00:11:55,333 --> 00:11:58,099 we're all working on all the components, 275 00:11:58,100 --> 00:12:00,399 based on each chef's strengths. 276 00:12:00,400 --> 00:12:02,599 Tomorrow, I want Katy to be a sous chef. 277 00:12:02,600 --> 00:12:03,666 Okay. 278 00:12:03,667 --> 00:12:04,966 I'm gonna be in and out, in and out. 279 00:12:04,967 --> 00:12:06,999 I need somebody to cover my pass. 280 00:12:07,000 --> 00:12:08,632 You guys know the Top Chef kitchen, 281 00:12:08,633 --> 00:12:10,065 constantly running around. - Yeah. 282 00:12:10,066 --> 00:12:11,265 The more we run around, 283 00:12:11,266 --> 00:12:12,299 the less we run around tomorrow. 284 00:12:12,300 --> 00:12:13,699 - Oui... Yeah. - Right? 285 00:12:13,700 --> 00:12:15,232 Let's go, North of Nowhere. 286 00:12:15,233 --> 00:12:16,666 Yeah! 287 00:12:16,667 --> 00:12:17,666 - Yeah! - Yeah! 288 00:12:17,667 --> 00:12:18,933 Let's go. 289 00:12:23,200 --> 00:12:24,933 Pushing at our maximum, of course. 290 00:12:24,934 --> 00:12:26,265 Don't forget to have fun, too. 291 00:12:26,266 --> 00:12:27,632 Yes, Chef! 292 00:12:27,633 --> 00:12:28,833 There's so much prep, 293 00:12:28,834 --> 00:12:29,966 there's so many little jobs. 294 00:12:29,967 --> 00:12:33,366 There's so many things to do for a five-course menu. 295 00:12:33,367 --> 00:12:34,733 That's no easy feat. 296 00:12:34,734 --> 00:12:37,099 My menu is bright and light. 297 00:12:37,100 --> 00:12:38,232 This is peak summer. 298 00:12:38,233 --> 00:12:40,299 It's all about putting these perfect things that have 299 00:12:40,300 --> 00:12:43,165 never been created before in front of the judges. 300 00:12:43,166 --> 00:12:45,999 It's, you know, the biggest cook of my life right now. 301 00:12:46,000 --> 00:12:48,065 Holly's taking the lead on the second course. 302 00:12:48,066 --> 00:12:50,899 The scallop crudo dish inspired by tomato season. 303 00:12:50,900 --> 00:12:51,899 Holly, how you feeling? 304 00:12:51,900 --> 00:12:53,332 Good, I'm in the zone. 305 00:12:53,333 --> 00:12:55,899 So, Holly's gotta take these perfectly ripe 306 00:12:55,900 --> 00:12:58,399 tomatoes, take the skin off using the blow torch, 307 00:12:58,400 --> 00:13:00,733 and she also needs to make tomato water 308 00:13:00,734 --> 00:13:02,499 to make the tomato dressing. 309 00:13:02,500 --> 00:13:04,065 - Yeah, that's perfect. - That's good? 310 00:13:04,066 --> 00:13:05,165 - Okay. - Yeah. 311 00:13:05,166 --> 00:13:06,265 Chris, you on track? 312 00:13:06,266 --> 00:13:08,432 Yeah, Coulson, I'm so glad you trusted me 313 00:13:08,433 --> 00:13:10,099 to sweat over your pasta dough. 314 00:13:11,667 --> 00:13:13,065 Chris, for the third course, 315 00:13:13,066 --> 00:13:14,766 he's gotta make his pork sugo, 316 00:13:14,767 --> 00:13:16,199 he's gotta make the pasta dough. 317 00:13:16,200 --> 00:13:18,199 Biggest pasta cut of your life. 318 00:13:18,200 --> 00:13:20,966 I need to make sure every single one of these bowties 319 00:13:20,967 --> 00:13:24,099 is the perfect thickness, the perfect shape. 320 00:13:24,100 --> 00:13:25,499 Yeah, that's really nice. 321 00:13:25,500 --> 00:13:28,132 This is the Top Chef Canada finale, you know, 322 00:13:28,133 --> 00:13:30,332 this pasta needs to be on another level. 323 00:13:30,333 --> 00:13:33,332 The little bowtie there? Okay. 324 00:13:33,333 --> 00:13:35,132 SHAI-ANN: I'm almost done with the fish. 325 00:13:35,133 --> 00:13:36,232 Thank you, Shai-Ann. 326 00:13:36,233 --> 00:13:37,265 SHAI-ANN: Yeah, my pleasure, Chef. 327 00:13:37,266 --> 00:13:39,933 Shai-Ann is tackling my fourth course: 328 00:13:39,934 --> 00:13:42,232 trout, cabbage, and roe. 329 00:13:42,233 --> 00:13:44,199 Shai-Ann's pin boning these trout. 330 00:13:44,200 --> 00:13:45,265 SHAI-ANN: I'm just gonna make sure this fish is 331 00:13:45,266 --> 00:13:46,799 perfect for you, so that's why I'm taking that 332 00:13:46,800 --> 00:13:48,366 extra time, to be honest. - Sounds good to me. 333 00:13:48,367 --> 00:13:50,833 She can't miss a single pin bone, you know, like, 334 00:13:50,834 --> 00:13:53,432 serving one pin bone to a judge, 335 00:13:53,433 --> 00:13:55,065 that would be a disaster. 336 00:13:55,066 --> 00:13:56,132 SHAI-ANN: Feel the pressure for you, man. 337 00:13:56,133 --> 00:13:58,199 Yeah, there's a lot of pressure, that's for sure. 338 00:13:58,200 --> 00:14:01,132 Over the last five years, I've opened five restaurants 339 00:14:01,133 --> 00:14:03,666 with Matty Matheson. Now this is my restaurant, 340 00:14:03,667 --> 00:14:05,899 and I'm so excited to tell my story. 341 00:14:05,900 --> 00:14:08,199 You start strong, you finish stronger. 342 00:14:08,200 --> 00:14:10,265 That's the name of the game. 343 00:14:13,000 --> 00:14:14,933 Hey, Alex, when you win the $100,000, 344 00:14:14,934 --> 00:14:17,265 you share with us? 345 00:14:17,266 --> 00:14:19,432 I will ask my wife. 346 00:14:19,433 --> 00:14:22,165 I'm putting five different regions of Canada 347 00:14:22,166 --> 00:14:23,999 onto one tasting menu. 348 00:14:24,000 --> 00:14:25,065 For the main course, 349 00:14:25,066 --> 00:14:26,666 we're going to the Prairie region. 350 00:14:26,667 --> 00:14:28,532 I'm making beautiful Alberta lamb loin 351 00:14:28,533 --> 00:14:31,065 with carrot top salsa verde. 352 00:14:31,066 --> 00:14:33,733 It's gonna have a little bit of ginger, mint, 353 00:14:33,734 --> 00:14:36,499 but what makes it unique is the carrot top, 354 00:14:36,500 --> 00:14:39,332 which will give nice green colour and the flavour. 355 00:14:39,333 --> 00:14:42,399 I'm also using sablefish from BC, 356 00:14:42,400 --> 00:14:44,099 foie gras from Quebec, 357 00:14:44,100 --> 00:14:46,065 and Nova Scotia lobster. 358 00:14:46,066 --> 00:14:47,399 I'm straining the lobster bisque. 359 00:14:47,400 --> 00:14:50,299 I just blitz all the vegetables and lobster bodies. 360 00:14:50,300 --> 00:14:52,566 It'll be super flavourful. 361 00:14:52,567 --> 00:14:56,299 To dedicate a menu to our love for Canada... 362 00:14:56,300 --> 00:14:58,165 it's an honour. 363 00:15:00,433 --> 00:15:02,499 Beautiful cake. You're beautiful. 364 00:15:02,500 --> 00:15:04,165 Ah, stop it. 365 00:15:04,166 --> 00:15:05,499 For my dessert, I'm gonna have 366 00:15:05,500 --> 00:15:07,666 Ontario strawberry cake 367 00:15:07,667 --> 00:15:10,599 with Quebec foie gras ice cream. 368 00:15:10,600 --> 00:15:11,666 We don't have any more foie gras, right? 369 00:15:11,667 --> 00:15:13,265 - No. - Yeah, we have it. 370 00:15:13,266 --> 00:15:14,466 - Oh, is there? - Yeah, yeah. 371 00:15:14,467 --> 00:15:17,899 The foie gras ice cream is the riskiest item on the menu. 372 00:15:17,900 --> 00:15:19,399 It has to be the perfect balance between 373 00:15:19,400 --> 00:15:20,632 the sweet and savoury. 374 00:15:20,633 --> 00:15:22,366 Not too strong, very subtle. 375 00:15:22,367 --> 00:15:24,866 So it goes well with the strawberry flavour. 376 00:15:24,867 --> 00:15:27,666 Overnight, I'm really hoping that the foie gras flavour 377 00:15:27,667 --> 00:15:30,466 comes out maybe 10% more. 378 00:15:30,467 --> 00:15:32,466 I want this dish to be perfect. 379 00:15:39,400 --> 00:15:41,733 The Top Chefef Canada small appliances 380 00:15:41,734 --> 00:15:47,766 are brought to you in part by Ninja. 381 00:15:58,200 --> 00:16:01,599 Oh-ho-ho! Ha-ha-ha-ha! 382 00:16:01,600 --> 00:16:04,199 Wow... Wow! 383 00:16:04,200 --> 00:16:06,699 I'm flabbergasted. This is my vision. 384 00:16:06,700 --> 00:16:09,332 From the ground up, every decision was mine. 385 00:16:09,333 --> 00:16:12,299 This is the most personal restaurant I've ever opened. 386 00:16:12,300 --> 00:16:16,432 It's just such a vulnerable thing to do. 387 00:16:16,433 --> 00:16:18,566 Welcome to North of Nowhere. 388 00:16:18,567 --> 00:16:20,099 This day's crazy. 389 00:16:20,100 --> 00:16:21,532 Literally, we're opening a restaurant. 390 00:16:21,533 --> 00:16:23,232 Like, I gotta meet the front of the house staff. 391 00:16:23,233 --> 00:16:25,766 I gotta debrief, "Hey, these are the steps of service." 392 00:16:25,767 --> 00:16:27,566 You know, "This is how we're crumbing." 393 00:16:27,567 --> 00:16:29,632 There's $100,000 on the line. 394 00:16:29,633 --> 00:16:31,532 But, this is what I do every day. 395 00:16:31,533 --> 00:16:33,799 Day in, day out. And we're ready to go. 396 00:16:33,800 --> 00:16:35,599 Okay, here we go. This is time. 397 00:16:35,600 --> 00:16:36,466 Let's go, guys, let's go! 398 00:16:36,467 --> 00:16:37,966 This is North of Nowhere! Let's go! 399 00:16:37,967 --> 00:16:39,199 - Yeah! - Let's go! 400 00:16:39,200 --> 00:16:42,899 The menu at North of Nowhere is original, thoughtful, 401 00:16:42,900 --> 00:16:44,733 and it's seasonally driven. 402 00:16:44,734 --> 00:16:45,833 For my first course, 403 00:16:45,834 --> 00:16:49,599 I'm doing bluefin tuna sitting on a red fife lavash 404 00:16:49,600 --> 00:16:50,733 and celery broth. 405 00:16:50,734 --> 00:16:52,199 It's our welcome broth. 406 00:16:52,200 --> 00:16:54,933 In the celery broth is trout bones and bellies, 407 00:16:54,934 --> 00:16:56,933 roasted off and made into a fish fumet. 408 00:16:56,934 --> 00:16:58,766 And then I've taken celery juice, 409 00:16:58,767 --> 00:16:59,933 added those together, 410 00:16:59,934 --> 00:17:02,432 clarified it, and that's my broth. 411 00:17:02,433 --> 00:17:05,599 This restaurant opening could mean $100,000. 412 00:17:05,600 --> 00:17:06,699 Let's bring it home. 413 00:17:06,700 --> 00:17:09,766 North of Nowhere is officially open for business. 414 00:17:09,767 --> 00:17:11,065 - Let's go. - Let's go. 415 00:17:11,066 --> 00:17:12,899 That's exciting. 416 00:17:18,166 --> 00:17:20,566 Wow. 417 00:17:20,567 --> 00:17:22,199 - How are we doing today? - Good! 418 00:17:22,200 --> 00:17:23,799 - Cheers! - Cheers! 419 00:17:30,734 --> 00:17:31,666 The judges' table has arrived. 420 00:17:31,667 --> 00:17:32,800 Great. 421 00:17:34,967 --> 00:17:36,733 Okay, I'm going out to talk. 422 00:17:36,734 --> 00:17:37,999 All these hours I've worked in restaurants, 423 00:17:38,000 --> 00:17:39,699 20 years of experience. 424 00:17:39,700 --> 00:17:40,999 The whole thing you've trained for 425 00:17:41,000 --> 00:17:42,632 comes down to this one day. 426 00:17:42,633 --> 00:17:44,299 This is it, this is game seven. 427 00:17:47,467 --> 00:17:49,065 - How cool is this? - Yeah, it's great. 428 00:17:49,066 --> 00:17:51,899 It's light, it's warm, it's welcoming. 429 00:17:51,900 --> 00:17:54,099 There's a lot of wood, which is also very warm. 430 00:17:54,100 --> 00:17:56,065 He's got a vision. 431 00:17:56,066 --> 00:17:58,632 Hi, Coulson! Welcome... 432 00:17:58,633 --> 00:18:01,199 - Thank you. - ...to North of Nowhere. 433 00:18:01,200 --> 00:18:03,366 Where is North of Nowhere? 434 00:18:03,367 --> 00:18:05,699 It could be anywhere in the Canadian landscape. 435 00:18:05,700 --> 00:18:07,265 Farmland restaurant. 436 00:18:07,266 --> 00:18:09,599 This menu tonight is the summer menu. 437 00:18:09,600 --> 00:18:11,232 It's light, it's balanced. 438 00:18:11,233 --> 00:18:12,766 It's everything that I've been cooking 439 00:18:12,767 --> 00:18:14,065 to get to this point. 440 00:18:14,066 --> 00:18:15,866 North of Nowhere is Coulson Armstrong. 441 00:18:15,867 --> 00:18:17,065 - Love it. - Nice. 442 00:18:17,066 --> 00:18:18,366 - So welcome. - Thanks, Coulson. 443 00:18:18,367 --> 00:18:20,132 Thank you, Coulson. 444 00:18:20,133 --> 00:18:21,132 The first look of the menu, 445 00:18:21,133 --> 00:18:22,899 I like how it reads so far. 446 00:18:22,900 --> 00:18:24,599 I really like the ingredient choices, 447 00:18:24,600 --> 00:18:26,666 and I'm just really excited to dig into this. 448 00:18:26,667 --> 00:18:27,733 I'm intrigued because 449 00:18:27,734 --> 00:18:29,632 his combinations are different. 450 00:18:29,633 --> 00:18:31,032 I think it's wonderful. 451 00:18:31,033 --> 00:18:32,332 Judges are locked in, now we go. 452 00:18:32,333 --> 00:18:33,332 Oui, Chef. 453 00:18:33,333 --> 00:18:35,866 Just make sure that cracker stays flat. 454 00:18:43,934 --> 00:18:45,165 Oh, wow. 455 00:18:45,166 --> 00:18:47,165 Canadian bluefin tuna. 456 00:18:47,166 --> 00:18:48,699 When it comes up the coast, 457 00:18:48,700 --> 00:18:50,632 it always has to stay swimmin'. 458 00:18:50,633 --> 00:18:52,199 And that's very similar to me, like, 459 00:18:52,200 --> 00:18:54,232 I'm always moving. I'm always going. 460 00:18:54,233 --> 00:18:56,599 And a lot of energy goes into this dish. 461 00:18:56,600 --> 00:18:59,099 You got a red fife lavash as a cracker, 462 00:18:59,100 --> 00:19:01,265 and then you have the bluefin tuna. 463 00:19:01,266 --> 00:19:03,199 And that's seasoned with a little bit of celery salt. 464 00:19:03,200 --> 00:19:05,966 The broth, it's celery, so it should be really light 465 00:19:05,967 --> 00:19:07,799 and balanced with the tuna. 466 00:19:07,800 --> 00:19:09,399 Thank you, Chef. 467 00:19:09,400 --> 00:19:11,866 I'm just smelling this broth. 468 00:19:11,867 --> 00:19:13,265 Celery, sweet. 469 00:19:13,266 --> 00:19:15,366 There is so much body in this. 470 00:19:15,367 --> 00:19:17,299 Celery is one of my favourite vegetables, 471 00:19:17,300 --> 00:19:20,399 and it has such a sophisticated flavour to it. 472 00:19:20,400 --> 00:19:21,999 This is the most sophisticated version of it 473 00:19:22,000 --> 00:19:23,099 I think I've ever seen. 474 00:19:23,100 --> 00:19:24,466 There's a lot of richness in the fattiness 475 00:19:24,467 --> 00:19:26,966 of the fish and the mayonnaise. 476 00:19:26,967 --> 00:19:27,966 It's a beautiful amuse. 477 00:19:27,967 --> 00:19:29,933 You're wishing for another tuna, but it's... 478 00:19:29,934 --> 00:19:31,366 it's good not to have any more. 479 00:19:31,367 --> 00:19:33,099 That's the mark of an amazing chef- 480 00:19:33,100 --> 00:19:34,332 he leaves you wanting one bite more. 481 00:19:34,333 --> 00:19:35,999 Yeah. 482 00:19:36,000 --> 00:19:37,332 - Great. - Nice work. 483 00:19:37,333 --> 00:19:38,833 First course out. 484 00:19:38,834 --> 00:19:40,399 So up next is scallop crudo. 485 00:19:40,400 --> 00:19:41,833 There's some big flavours here. 486 00:19:41,834 --> 00:19:42,799 It needs to be ice cold, 487 00:19:42,800 --> 00:19:44,099 and everything just needs to be perfect. 488 00:19:44,100 --> 00:19:45,332 - Yes, Chef. - Great. 489 00:19:45,333 --> 00:19:46,399 Thank you very much. 490 00:19:46,400 --> 00:19:48,966 The second course on my menu is scallops, 491 00:19:48,967 --> 00:19:51,432 sea urchin and grape Sun Gold tomatoes. 492 00:19:51,433 --> 00:19:54,032 So the scallops have been marinated in like a little 493 00:19:54,033 --> 00:19:56,432 sesame, lime juice, fish sauce. 494 00:19:56,433 --> 00:19:58,466 Okay, so we're doing five scallops per. 495 00:19:58,467 --> 00:20:00,366 The centre's gonna be where the sea urchin lands. 496 00:20:00,367 --> 00:20:01,466 Perfect. 497 00:20:01,467 --> 00:20:02,999 My favourite combination is tomato 498 00:20:03,000 --> 00:20:04,065 and sea urchin. 499 00:20:04,066 --> 00:20:06,366 I find that they're so similar in sweetness, 500 00:20:06,367 --> 00:20:08,366 but they're like so different that 501 00:20:08,367 --> 00:20:10,199 it's just like these two flavours working together 502 00:20:10,200 --> 00:20:12,032 to create something new. 503 00:20:12,033 --> 00:20:14,966 This is our tomato water seasoned with katsuobushi, 504 00:20:14,967 --> 00:20:17,332 kombu, tomato vinegar. 505 00:20:17,333 --> 00:20:20,366 I haven't made this dish before, so like, 506 00:20:20,367 --> 00:20:22,299 putting these things that have never been created 507 00:20:22,300 --> 00:20:24,699 before in front of the judges is taking a risk. 508 00:20:31,900 --> 00:20:33,232 - Beautiful. - Hi, Coulson. 509 00:20:33,233 --> 00:20:37,065 Hi. Favourite season in the garden is tomato. 510 00:20:37,066 --> 00:20:38,799 So it's Hokkaido sea urchin 511 00:20:38,800 --> 00:20:41,132 on top of a beautiful tomato. 512 00:20:41,133 --> 00:20:42,999 Then you have scallop crudo, 513 00:20:43,000 --> 00:20:45,265 and then it's a tomato water seasoned 514 00:20:45,266 --> 00:20:47,299 with kombu katsuobushi, tomato powder, 515 00:20:47,300 --> 00:20:48,299 tomato vinegar. 516 00:20:48,300 --> 00:20:49,399 - Looks beautiful. - Thank you. 517 00:20:49,400 --> 00:20:51,199 - Thank you, Coulson. - Thank you, Coulson. 518 00:20:52,934 --> 00:20:54,165 Mmm, oh, wow. 519 00:20:54,166 --> 00:20:56,366 - Mmm. - Oh, my God! 520 00:20:56,367 --> 00:20:57,899 The one bite could win this whole thing. 521 00:20:59,066 --> 00:21:01,165 That bite had so much texture going on it, 522 00:21:01,166 --> 00:21:03,366 with the creamy richness of the uni, 523 00:21:03,367 --> 00:21:06,332 but like a clean juicy burst of acidity from the tomato. 524 00:21:06,333 --> 00:21:09,866 The tomato water was just this perfect, velvety... 525 00:21:09,867 --> 00:21:11,332 like cooling umami. 526 00:21:11,333 --> 00:21:13,499 - It's like silky. - Yeah. 527 00:21:13,500 --> 00:21:16,199 The scallops had the perfect unctuousness on, 528 00:21:16,200 --> 00:21:17,966 on your tooth. So good. 529 00:21:17,967 --> 00:21:20,132 I'm gonna go back to the name, North of Nowhere. 530 00:21:20,133 --> 00:21:22,366 I don't know where I am, and now I really- 531 00:21:22,367 --> 00:21:25,499 the name actually really suits this experience. 532 00:21:25,500 --> 00:21:27,232 You know, he's delivering 533 00:21:27,233 --> 00:21:29,232 something really special here. 534 00:21:29,233 --> 00:21:31,065 Okay, Chris, go time now. 535 00:21:31,066 --> 00:21:32,599 Yeah. You want me to drop first round pasta? 536 00:21:32,600 --> 00:21:34,099 Yep. 537 00:21:34,100 --> 00:21:35,933 For my third course, I'm serving 538 00:21:35,934 --> 00:21:39,232 pork prosciutto sugo with farfalle pasta. 539 00:21:39,233 --> 00:21:41,165 I just want to make sure that it's cooked nice 540 00:21:41,166 --> 00:21:42,566 and it tastes delicious. 541 00:21:42,567 --> 00:21:44,165 The pork and prosciutto are 542 00:21:44,166 --> 00:21:45,499 the only meat on my menu. 543 00:21:45,500 --> 00:21:47,265 'Cause it's a summer menu, 544 00:21:47,266 --> 00:21:49,499 you need a little bit of acid, keep it light. 545 00:21:49,500 --> 00:21:51,532 So, I got lemon juice already in the sauce. 546 00:21:51,533 --> 00:21:53,432 And the garlic scapes we pickled. 547 00:21:53,433 --> 00:21:56,332 And I'm putting green asparagus into the sugo. 548 00:21:56,333 --> 00:21:59,466 It's adding a little bit of crunch into the soft pasta. 549 00:21:59,467 --> 00:22:01,132 How much time is left on the next pasta? 550 00:22:01,133 --> 00:22:02,566 33 seconds. 551 00:22:02,567 --> 00:22:04,566 To serve pasta to this many people properly, 552 00:22:04,567 --> 00:22:07,232 it's all timing, it's all precision. 553 00:22:07,233 --> 00:22:08,499 It's such a dance. 554 00:22:08,500 --> 00:22:10,432 Next six. Keep it up, Chris. 555 00:22:10,433 --> 00:22:11,866 Now we're in the groove. Yes, Chef. 556 00:22:17,367 --> 00:22:19,532 Next up, this is like a blanco sugo. 557 00:22:19,533 --> 00:22:22,699 With a pork shoulder, and then prosciutto as well. 558 00:22:22,700 --> 00:22:25,699 It's a farfalle noodle, seasoned with field spinach. 559 00:22:25,700 --> 00:22:28,032 You have some pickled garlic scapes, 560 00:22:28,033 --> 00:22:30,532 green asparagus, powdered parm, basil oil. 561 00:22:30,533 --> 00:22:33,132 - Wow. - Thanks, Coulson. 562 00:22:33,133 --> 00:22:34,766 Just the visual on this is like... 563 00:22:34,767 --> 00:22:37,999 Stunning. That is so good. 564 00:22:38,000 --> 00:22:39,366 You're getting so much unctuousness 565 00:22:39,367 --> 00:22:41,766 and richness in that pork, it's delicious. 566 00:22:41,767 --> 00:22:43,432 This is airy. 567 00:22:43,433 --> 00:22:46,466 The garlic scapes have that little bit of acidity in there. 568 00:22:46,467 --> 00:22:48,699 It just balances perfectly across your palate. 569 00:22:48,700 --> 00:22:49,733 Totally. 570 00:22:49,734 --> 00:22:52,366 This is melt in your mouth farfalle here. 571 00:22:52,367 --> 00:22:55,532 There is so much flavour in this pasta dish. 572 00:22:55,533 --> 00:22:58,766 My only critique is that for this pasta shape, 573 00:22:58,767 --> 00:23:01,499 while the centre is al dente, the actual farfalle itself 574 00:23:01,500 --> 00:23:02,766 was rolled a little bit thin. 575 00:23:02,767 --> 00:23:04,466 Yeah, a little bit uneven. 576 00:23:04,467 --> 00:23:06,933 But overall, it eats fantastically. 577 00:23:06,934 --> 00:23:09,332 This is unbelievable. 578 00:23:10,700 --> 00:23:11,733 - Good job. - Okay. 579 00:23:11,734 --> 00:23:12,766 I'm so proud of you guys. 580 00:23:12,767 --> 00:23:14,699 Next trout coming out right now, chefs. 581 00:23:14,700 --> 00:23:16,332 Next trout, let's go. 582 00:23:16,333 --> 00:23:17,332 Coulson, as an executive chef, 583 00:23:17,333 --> 00:23:19,165 he's calm, he's collected. 584 00:23:19,166 --> 00:23:20,566 We're flowing right now, we're going into our last 585 00:23:20,567 --> 00:23:23,299 savoury course before dessert and, yeah, 586 00:23:23,300 --> 00:23:24,499 it's going good so far, but... 587 00:23:24,500 --> 00:23:26,432 Still two left to go. 588 00:23:26,433 --> 00:23:27,699 Okay, pick it up, please. 589 00:23:27,700 --> 00:23:29,332 Nice work. 590 00:23:33,066 --> 00:23:34,833 This is a local trout. 591 00:23:34,834 --> 00:23:36,733 It's been garnished with cabbage. 592 00:23:36,734 --> 00:23:38,833 And then, it's a sauce of the trout roe with 593 00:23:38,834 --> 00:23:40,799 some tobiko, and then fines herbes. 594 00:23:40,800 --> 00:23:43,399 - Thank you, Chef. - Thanks, Coulson. 595 00:23:43,400 --> 00:23:45,199 I love the combination of tobiko 596 00:23:45,200 --> 00:23:46,866 as well as the cod roe in here. 597 00:23:46,867 --> 00:23:50,466 The little bites of salty flavour, it's very delicious. 598 00:23:50,467 --> 00:23:51,833 The fish is cooked really nicely. 599 00:23:51,834 --> 00:23:52,866 It's beautiful. 600 00:23:52,867 --> 00:23:54,599 And it's also rich with the butter sauce, 601 00:23:54,600 --> 00:23:56,099 but also a balanced dish. 602 00:23:56,100 --> 00:23:57,466 And I love that he, 603 00:23:57,467 --> 00:23:59,132 that he kept the crunch in the cabbage. 604 00:23:59,133 --> 00:24:00,733 There's a nice acidity to the cabbage 605 00:24:00,734 --> 00:24:03,265 that balances out the butter sauce. 606 00:24:03,266 --> 00:24:05,466 It's a very, very sophisticated plate. 607 00:24:05,467 --> 00:24:06,966 It's a work of art. 608 00:24:06,967 --> 00:24:09,366 It's like saying the most with a whisper. 609 00:24:09,367 --> 00:24:11,666 You know what I mean? It's just deft. 610 00:24:11,667 --> 00:24:13,699 Does anyone have a bone in their fish? 611 00:24:13,700 --> 00:24:14,666 - No. - No. 612 00:24:14,667 --> 00:24:18,065 I did. Like a little, little thing. 613 00:24:18,066 --> 00:24:20,499 But, a thing. At the end, 614 00:24:20,500 --> 00:24:21,766 if this is gonna be a, you know, 615 00:24:21,767 --> 00:24:23,566 splitting hair competition- It might be. 616 00:24:23,567 --> 00:24:25,899 You have to look at those details. 617 00:24:38,800 --> 00:24:41,432 Let's go! 10 minutes, bring it on. 618 00:24:41,433 --> 00:24:42,799 Okay, maple's on. Maple's on. 619 00:24:42,800 --> 00:24:43,999 For my dessert course, 620 00:24:44,000 --> 00:24:46,566 we're finishing with a warm maple tart 621 00:24:46,567 --> 00:24:49,933 with this perfectly ripe Délice de Bourgogne cheese. 622 00:24:49,934 --> 00:24:51,733 And you just pour maple syrup on top of that. 623 00:24:51,734 --> 00:24:52,999 People think it's too much cheese 624 00:24:53,000 --> 00:24:54,666 when they first see it, 625 00:24:54,667 --> 00:24:55,666 and then they eat it, and they're like, 626 00:24:55,667 --> 00:24:56,766 "Yeah, it was just enough cheese." 627 00:24:56,767 --> 00:24:58,666 When you get the maple, you can go right over it, 628 00:24:58,667 --> 00:25:00,599 and it's just like that much. 629 00:25:00,600 --> 00:25:02,799 My dessert is a risk, but it's perfect, 630 00:25:02,800 --> 00:25:04,966 and to this restaurant that's anywhere 631 00:25:04,967 --> 00:25:06,833 in the landscape of Canada. 632 00:25:06,834 --> 00:25:07,966 Okay, you guys can pick up. 633 00:25:07,967 --> 00:25:09,566 Heard, Chef. 634 00:25:19,166 --> 00:25:22,666 So, this is why we kept the meal light today. 635 00:25:24,000 --> 00:25:26,099 This is feeling like a different kind of energy. 636 00:25:26,100 --> 00:25:28,666 So, big thing is maple syrup season. 637 00:25:28,667 --> 00:25:31,766 We've made a maple tart with a walnut streusel, 638 00:25:31,767 --> 00:25:33,933 and then you have a big chunk of 639 00:25:33,934 --> 00:25:37,466 Délice de Bourgogne. Thanks, Coulson. 640 00:25:37,467 --> 00:25:39,132 Mmm, yes. 641 00:25:39,133 --> 00:25:40,899 I mean, this is crazy good. 642 00:25:40,900 --> 00:25:42,699 It's really decadent, rich, and heavy, 643 00:25:42,700 --> 00:25:43,966 and I don't mind it at all... 644 00:25:43,967 --> 00:25:46,833 because he was so light with all the other courses, 645 00:25:46,834 --> 00:25:50,232 this menu can afford to go with a very heavy dessert. 646 00:25:50,233 --> 00:25:52,299 I find it incredibly satisfying. 647 00:25:52,300 --> 00:25:53,666 The pastry is nutty. 648 00:25:53,667 --> 00:25:56,165 The cheese is beautifully rich and mild. 649 00:25:56,166 --> 00:25:57,899 It looked like a lot of cheese, 650 00:25:57,900 --> 00:25:59,934 but you needed every last bite of that cheese. 651 00:26:00,066 --> 00:26:02,966 Does anyone fault him for taking what feels like 652 00:26:02,967 --> 00:26:06,032 a very earthy, fall or wintertime dessert? 653 00:26:06,033 --> 00:26:09,899 In his defense, maple syrup is a spring item. 654 00:26:09,900 --> 00:26:12,966 It's not a fall item. It's just well done. 655 00:26:12,967 --> 00:26:14,632 All the plates are out? 656 00:26:14,633 --> 00:26:16,165 Good job! 657 00:26:16,166 --> 00:26:18,165 - Good job, buddy. - Incredible, incredible. 658 00:26:18,166 --> 00:26:19,833 I'm really proud of what I did. 659 00:26:19,834 --> 00:26:22,065 That's it, you know- 660 00:26:22,066 --> 00:26:23,799 I just wanted to make my family- 661 00:26:23,800 --> 00:26:25,766 my wife, Taryn, and my daughter, Nora- 662 00:26:25,767 --> 00:26:28,766 I just wanted to make them proud and... 663 00:26:28,767 --> 00:26:30,733 I did it. 664 00:26:30,734 --> 00:26:32,966 I know I did it, like... 665 00:26:32,967 --> 00:26:34,833 for them, so... 666 00:26:44,433 --> 00:26:46,265 This is so nice. 667 00:26:46,266 --> 00:26:48,999 It gives an upscale, fine dining vibe. 668 00:26:49,000 --> 00:26:50,899 Looking around this restaurant, 669 00:26:50,900 --> 00:26:52,366 this is a dream come true. 670 00:26:52,367 --> 00:26:54,265 My tasting menu is very unique because 671 00:26:54,266 --> 00:26:56,966 I'm covering all five regions of Canada 672 00:26:56,967 --> 00:26:59,265 and its iconic food ingredients. 673 00:26:59,266 --> 00:27:01,833 We should be really proud of being Canadians. 674 00:27:01,834 --> 00:27:03,632 I want my service team to really embody 675 00:27:03,633 --> 00:27:05,165 the concept of fine dining. 676 00:27:05,166 --> 00:27:08,199 So, ladies first. Pull the chairs out. 677 00:27:08,200 --> 00:27:10,165 The first impression is really important. 678 00:27:10,166 --> 00:27:11,933 All the small details will give them the 679 00:27:11,934 --> 00:27:13,299 fine dining vibe. 680 00:27:13,300 --> 00:27:16,499 I'm one service away from becoming Canada's top chef. 681 00:27:16,500 --> 00:27:19,132 - Chefs! - Awesome, let's go! 682 00:27:19,133 --> 00:27:20,966 As a Canadian chef, it is extremely important 683 00:27:20,967 --> 00:27:23,899 to showcase Canada and be proud of it. 684 00:27:23,900 --> 00:27:24,933 Yeah, a little more seasoning. 685 00:27:24,934 --> 00:27:26,032 Little more seasoning. 686 00:27:26,033 --> 00:27:28,199 For the amuse bouche course, we're gonna start off 687 00:27:28,200 --> 00:27:29,766 with Northern Territories. 688 00:27:29,767 --> 00:27:31,866 I'm serving Arctic char two ways. 689 00:27:31,867 --> 00:27:34,165 Second course, we're going to Atlantic region. 690 00:27:34,166 --> 00:27:36,232 We'll have a Nova Scotia lobster bisque. 691 00:27:36,233 --> 00:27:37,432 For the third course, 692 00:27:37,433 --> 00:27:38,699 we're going to the West Coast. 693 00:27:38,700 --> 00:27:40,332 I'm using Haida Gwaii sablefish. 694 00:27:40,333 --> 00:27:41,432 For the main course, 695 00:27:41,433 --> 00:27:42,999 we're going to the Prairie region, 696 00:27:43,000 --> 00:27:45,132 so beautiful Alberta lamb loin. 697 00:27:45,133 --> 00:27:46,699 And, we're serving it with about 698 00:27:46,700 --> 00:27:48,199 six different components. 699 00:27:48,200 --> 00:27:49,299 Finally, for the dessert, 700 00:27:49,300 --> 00:27:51,999 we have Ontario organic strawberry cake. 701 00:27:52,000 --> 00:27:54,999 On top of that, we'll have a Quebec foie gras ice cream. 702 00:27:55,000 --> 00:27:56,632 - It's getting there, Chef. - It's getting there. 703 00:27:56,633 --> 00:27:58,466 There's zero room for error. 704 00:27:58,467 --> 00:28:00,132 Chefs, doors are open! 705 00:28:00,133 --> 00:28:01,532 - Doors open, oui! - Yes, Chef! 706 00:28:08,467 --> 00:28:09,933 We're gonna be going coast to coast, 707 00:28:09,934 --> 00:28:11,632 across five different regions. 708 00:28:11,633 --> 00:28:13,132 - This is really nice in here. - It is really nice. 709 00:28:14,934 --> 00:28:16,299 - Cheers. - Cheers. 710 00:28:16,300 --> 00:28:17,632 - Interesting. - Oh, wow! 711 00:28:17,633 --> 00:28:19,399 Oh, it looks very cool, huh? 712 00:28:19,400 --> 00:28:21,065 Very glam. 713 00:28:21,066 --> 00:28:22,432 Oh, thank you. 714 00:28:22,433 --> 00:28:24,699 People love a tablecloth at night. 715 00:28:24,700 --> 00:28:26,899 You cannot do fine dining without it. 716 00:28:26,900 --> 00:28:28,566 - Hello, Judges. - Amazing. 717 00:28:28,567 --> 00:28:29,766 - Hi, Alex. - Hi! 718 00:28:29,767 --> 00:28:31,566 Welcome to Sovereign 1867. 719 00:28:31,567 --> 00:28:33,966 The last few challenges, I was working really hard 720 00:28:33,967 --> 00:28:37,032 to show the Korean side of me as a chef. 721 00:28:37,033 --> 00:28:39,099 But this is perfect opportunity for me 722 00:28:39,100 --> 00:28:41,799 to show you how much I am proud 723 00:28:41,800 --> 00:28:44,666 and passionate for Canadian ingredients. 724 00:28:44,667 --> 00:28:45,966 Thanks for coming to my restaurant. 725 00:28:45,967 --> 00:28:47,532 - Amazing. Thank you, Chef. - Thank you. 726 00:28:47,533 --> 00:28:49,632 So much confidence. Bring it on. 727 00:28:49,633 --> 00:28:52,032 We should be ready for the first course, chefs! 728 00:28:52,033 --> 00:28:53,165 - Oui, Chef. - Yes, Chef! 729 00:28:53,166 --> 00:28:54,532 We're gonna start off with amuse bouche 730 00:28:54,533 --> 00:28:55,966 and a bread course. 731 00:28:55,967 --> 00:28:57,499 We're gonna serve bannock crostinis with 732 00:28:57,500 --> 00:29:00,432 smoked Arctic char and herb spread. 733 00:29:00,433 --> 00:29:01,799 And then, as amuse bouche, 734 00:29:01,800 --> 00:29:04,065 I'll have an Arctic char barley salad. 735 00:29:04,066 --> 00:29:06,132 It's got a pleasant heat. 736 00:29:06,133 --> 00:29:08,165 It's gonna be stuffed in a seaweed roll 737 00:29:08,166 --> 00:29:09,999 with some citrus gel. 738 00:29:10,000 --> 00:29:11,966 The flavour is gonna be sweet, 739 00:29:11,967 --> 00:29:13,599 little bit spicy 'cause I'm using 740 00:29:13,600 --> 00:29:15,299 fermented chili dressing. 741 00:29:15,300 --> 00:29:17,132 The Arctic char is super flavourful. 742 00:29:17,133 --> 00:29:18,399 It's gonna be nice. 743 00:29:18,400 --> 00:29:19,599 Okay, grab those. 744 00:29:19,600 --> 00:29:20,632 I want the amuse bouche and the bread 745 00:29:20,633 --> 00:29:22,199 to come out together. 746 00:29:28,000 --> 00:29:30,799 This is the land of Indigenous culture, 747 00:29:30,800 --> 00:29:32,532 Arctic beauty, and adventure. 748 00:29:32,533 --> 00:29:34,332 We're going to Northern Territories. 749 00:29:34,333 --> 00:29:36,599 What we have here is Arctic char two ways. 750 00:29:36,600 --> 00:29:39,599 As amuse bouche, I have the Arctic char barley salad in 751 00:29:39,600 --> 00:29:43,032 the crispy seaweed roll with my fermented chili dressing. 752 00:29:43,033 --> 00:29:45,199 In the middle is sort of the bread course. 753 00:29:45,200 --> 00:29:49,466 We have bannock crostinis with a smoked Arctic char spread. 754 00:29:49,467 --> 00:29:51,233 - Thank you. - Please enjoy, thank you. 755 00:29:52,233 --> 00:29:55,532 I love how crispy that seaweed roll actually was. 756 00:29:55,533 --> 00:29:57,265 The technique was beautiful, 757 00:29:57,266 --> 00:29:58,999 and I love the presentation of it. 758 00:29:59,000 --> 00:30:02,232 It was like spicy and sweet, but not overly so. 759 00:30:02,233 --> 00:30:04,199 The mousse is fantastic. 760 00:30:04,200 --> 00:30:06,065 It's light, it's airy, it's fatty. 761 00:30:06,066 --> 00:30:07,933 But there's also this lovely acidity. 762 00:30:07,934 --> 00:30:09,432 The Arctic char spread, 763 00:30:09,433 --> 00:30:11,232 very impressive the way he did this. 764 00:30:11,233 --> 00:30:13,232 Home run, home run. 765 00:30:13,233 --> 00:30:15,666 They were really great starters. 766 00:30:15,667 --> 00:30:18,366 Made me excited for the rest of the meal. 767 00:30:18,367 --> 00:30:19,766 We're gonna have to start thinking about the 768 00:30:19,767 --> 00:30:21,666 next course, which is the lobster bisque. 769 00:30:21,667 --> 00:30:23,399 Katy, take the lead, please. 770 00:30:23,400 --> 00:30:25,199 I can make a really good lobster bisque. 771 00:30:25,200 --> 00:30:28,432 My lobster bisque has lobster claw salad, 772 00:30:28,433 --> 00:30:30,966 croquettes, mussel salad, 773 00:30:30,967 --> 00:30:33,666 some egg yolk gel, and lobster tail meat. 774 00:30:33,667 --> 00:30:36,733 What's gonna wow the judges is that I'm doing something 775 00:30:36,734 --> 00:30:39,599 very classic with my skillset and technique. 776 00:30:39,600 --> 00:30:41,199 I really hope that they enjoy it. 777 00:30:41,200 --> 00:30:42,967 Can I show you guys how much we pour? 778 00:30:44,200 --> 00:30:45,366 Maybe this much. 779 00:30:45,367 --> 00:30:47,766 And the soup will be served French style. 780 00:30:47,767 --> 00:30:49,599 It will be poured at the table side. 781 00:30:49,600 --> 00:30:51,399 This is a fine dining restaurant, 782 00:30:51,400 --> 00:30:54,699 and the presentation has to be on the same level. 783 00:30:54,700 --> 00:30:56,265 Soup's ready, let's go. 784 00:30:56,266 --> 00:30:58,133 Synchronized, please, synchronized. 785 00:30:59,266 --> 00:31:00,332 - Oh, okay. - Here we go. 786 00:31:00,333 --> 00:31:02,265 Round two. 787 00:31:02,266 --> 00:31:04,899 - This is stunning. - Yeah. 788 00:31:04,900 --> 00:31:06,966 We're going to the Atlantic region. 789 00:31:06,967 --> 00:31:09,199 We have the Nova Scotia lobster bisque, 790 00:31:09,200 --> 00:31:10,466 PEI mussel salad, 791 00:31:10,467 --> 00:31:12,733 and Newfoundland salt cod croquettes. 792 00:31:12,734 --> 00:31:13,766 - Please enjoy. - Beautiful. 793 00:31:13,767 --> 00:31:15,500 - Thank you. - Thank you, Alex. 794 00:31:17,500 --> 00:31:19,099 That is good bisque. 795 00:31:19,100 --> 00:31:21,399 So much flavour and a lightness to it, 796 00:31:21,400 --> 00:31:23,833 and a depth to it. It's really beautiful. 797 00:31:23,834 --> 00:31:27,532 And the crunchiness of the croquette was just the 798 00:31:27,533 --> 00:31:29,933 textural difference that you needed in this plate. 799 00:31:29,934 --> 00:31:31,632 The texture I think is one of the best parts, 800 00:31:31,633 --> 00:31:33,332 that it is silky. 801 00:31:33,333 --> 00:31:35,232 There is not a particle to this broth. 802 00:31:35,233 --> 00:31:36,466 There's a lot of work that went into this. 803 00:31:36,467 --> 00:31:37,799 There's basically three different 804 00:31:37,800 --> 00:31:40,499 protein servings on here that all could have, 805 00:31:40,500 --> 00:31:42,332 on their own, stood up in this dish. 806 00:31:43,934 --> 00:31:46,966 - Oh, it's so good. - My favourite dish so far. 807 00:31:46,967 --> 00:31:48,332 Nice meeting you, good evening. 808 00:31:48,333 --> 00:31:49,999 My name is Alex Kim, I'm the chef here. 809 00:31:50,000 --> 00:31:51,899 Alex has gone to every table. 810 00:31:51,900 --> 00:31:53,399 I think that's pretty incredible. 811 00:31:53,400 --> 00:31:54,499 He's taking, you know, time away 812 00:31:54,500 --> 00:31:56,532 from just focusing on our dishes. 813 00:31:56,533 --> 00:31:58,332 He's thinking about everybody in the restaurant 814 00:31:58,333 --> 00:31:59,733 and I can notice that. 815 00:31:59,734 --> 00:32:02,332 - I'm from Vancouver. - Awesome, nice to meet you. 816 00:32:02,333 --> 00:32:03,599 Nice to meet you too. 817 00:32:03,600 --> 00:32:05,899 It's such an honour working with Alex. 818 00:32:05,900 --> 00:32:07,966 First two out, chefs, three course left. 819 00:32:07,967 --> 00:32:10,499 So cool to see his precision. 820 00:32:10,500 --> 00:32:14,366 It's head in the game, stay focused for Alex, and... 821 00:32:14,367 --> 00:32:15,499 that's it. 822 00:32:15,500 --> 00:32:16,766 This is where we're from. 823 00:32:16,767 --> 00:32:17,799 West Coast best coast, yeah? 824 00:32:17,800 --> 00:32:18,833 West Coast the best coast. 825 00:32:18,834 --> 00:32:20,399 Let's go. 826 00:32:23,867 --> 00:32:26,299 We're going to the West Coast, where I'm from. 827 00:32:26,300 --> 00:32:28,199 So we have the Haida Gwaii sablefish, 828 00:32:28,200 --> 00:32:30,566 lightly marinated in my soy ginger 829 00:32:30,567 --> 00:32:31,899 and little bit of garlic. 830 00:32:31,900 --> 00:32:34,265 On the bottom, I have a BC Dungeness crab, 831 00:32:34,266 --> 00:32:36,232 asparagus fregola, and then around it 832 00:32:36,233 --> 00:32:38,933 I have a little bit of citrus and dashi foam. 833 00:32:38,934 --> 00:32:39,966 - Please enjoy. - Thank you! 834 00:32:39,967 --> 00:32:41,633 - Thank you, Chef. - Thank you, Alex. 835 00:32:43,266 --> 00:32:45,432 - So much flavour! - Oh, my gosh, so good. 836 00:32:45,433 --> 00:32:46,933 The sablefish is delicious. 837 00:32:46,934 --> 00:32:48,966 This is almost like a Japanese technique on it, 838 00:32:48,967 --> 00:32:50,265 the way he marinated it. 839 00:32:50,266 --> 00:32:53,532 The precision on this plate is just immaculate. 840 00:32:53,533 --> 00:32:54,733 Pretty flawless. 841 00:32:54,734 --> 00:32:56,933 Everything Alex touches is very artful. 842 00:32:56,934 --> 00:32:59,733 And it's super precise, and... 843 00:32:59,734 --> 00:33:00,933 that's the beauty of it. 844 00:33:00,934 --> 00:33:03,699 This dish was executed technically flawlessly. 845 00:33:03,700 --> 00:33:05,366 My only critique is that a version of this 846 00:33:05,367 --> 00:33:07,065 exact plate of food is something that I cooked 847 00:33:07,066 --> 00:33:09,399 in my very first restaurant 20 years ago. 848 00:33:09,400 --> 00:33:10,699 So, you know, it's been around the block. 849 00:33:10,700 --> 00:33:12,366 It's not new. 850 00:33:22,166 --> 00:33:23,599 How we're gonna serve is the... 851 00:33:23,600 --> 00:33:25,499 lamb's gonna be on this side. 852 00:33:25,500 --> 00:33:26,699 For the main course, 853 00:33:26,700 --> 00:33:28,833 I'm doing beautiful Alberta lamb loin, 854 00:33:28,834 --> 00:33:30,599 and we're serving it with about 855 00:33:30,600 --> 00:33:31,933 six different components. 856 00:33:31,934 --> 00:33:34,132 I have Saskatchewan chickpea panisse, 857 00:33:34,133 --> 00:33:36,833 Manitoba wild rice stuffed morel mushrooms, 858 00:33:36,834 --> 00:33:38,432 and local carrots. 859 00:33:38,433 --> 00:33:39,933 Okay, it's time to grill. 860 00:33:39,934 --> 00:33:42,632 I want this lamb to be cooked just at medium rare. 861 00:33:42,633 --> 00:33:46,065 If we heat too much, it's gonna hover cook and... 862 00:33:46,066 --> 00:33:49,265 Alex is going to kill me. 863 00:33:49,266 --> 00:33:50,899 The lamb, it's got the nice flavour 864 00:33:50,900 --> 00:33:53,265 through the herb crust. It's so good. 865 00:33:53,266 --> 00:33:55,899 I know a lot of people like mint flavour with lamb, 866 00:33:55,900 --> 00:33:58,866 but this carrot top salsa verde is my take on it. 867 00:33:58,867 --> 00:34:01,799 It's a little bit sweeter, it's got nice freshness 868 00:34:01,800 --> 00:34:03,132 and brightness to it. 869 00:34:03,133 --> 00:34:04,833 Lamb is on the lefthand side, please. 870 00:34:04,834 --> 00:34:07,766 I want the judges to see the technique on the plate 871 00:34:07,767 --> 00:34:09,833 because every single detail counts. 872 00:34:09,834 --> 00:34:11,999 Make sure the morels stay on top of the panisse, please. 873 00:34:14,834 --> 00:34:16,165 Alright... 874 00:34:16,166 --> 00:34:18,899 - Sharp. - Wow. 875 00:34:18,900 --> 00:34:21,866 So for this course, the endless golden fields 876 00:34:21,867 --> 00:34:23,699 under the big blue skies. 877 00:34:23,700 --> 00:34:24,966 We're going to the Prairies. 878 00:34:24,967 --> 00:34:26,299 We have lamb loin, 879 00:34:26,300 --> 00:34:28,566 lightly herb crusted, from Alberta. 880 00:34:28,567 --> 00:34:31,199 And we have Saskatchewan chickpea panisse, 881 00:34:31,200 --> 00:34:34,799 Manitoba wild rice stuffed morel mushrooms, 882 00:34:34,800 --> 00:34:36,232 local carrots. 883 00:34:36,233 --> 00:34:38,065 I have the carrot top in the salsa verde. 884 00:34:38,066 --> 00:34:39,899 - Please enjoy. - Thank you. 885 00:34:39,900 --> 00:34:42,165 Thank you, Alex. 886 00:34:42,166 --> 00:34:45,199 The cook on the lamb is just 100% correct. 887 00:34:45,200 --> 00:34:46,332 100%. 888 00:34:46,333 --> 00:34:49,833 And very deft, like, the crust adhered perfectly. 889 00:34:49,834 --> 00:34:50,999 Beautiful dish. 890 00:34:51,000 --> 00:34:52,232 And also, credit to him for not 891 00:34:52,233 --> 00:34:53,733 making something heavy like a jus, 892 00:34:53,734 --> 00:34:56,432 but to have a salsa verde be that vehicle at the end 893 00:34:56,433 --> 00:34:58,399 to tie everything together is just fantastic. 894 00:34:58,400 --> 00:35:00,399 And I like the crispy rice that he brought on- 895 00:35:00,400 --> 00:35:02,332 the sweet, the crunchy. 896 00:35:02,333 --> 00:35:04,232 To do this for Restaurant Wars, 897 00:35:04,233 --> 00:35:07,799 he is very ambitious to serve 40 people this quality... 898 00:35:07,800 --> 00:35:09,999 I think he took a lot of risk there. 899 00:35:10,000 --> 00:35:12,966 This experience feels very Michelin level. 900 00:35:12,967 --> 00:35:15,199 He really thought about every little detail. 901 00:35:15,200 --> 00:35:17,666 You know, he's delivering on the full experience. 902 00:35:17,667 --> 00:35:19,899 It feels like the team in the kitchen, 903 00:35:19,900 --> 00:35:22,332 like they've done this for years. 904 00:35:22,333 --> 00:35:24,366 On to the last course, let's go. 905 00:35:24,367 --> 00:35:25,866 Chefs, you guys have been amazing today, 906 00:35:25,867 --> 00:35:27,265 and every day. 907 00:35:27,266 --> 00:35:28,966 - Ha-ha, you are amazing. - You are amazing. 908 00:35:28,967 --> 00:35:31,265 We're going to have a little fun, savoury dessert. 909 00:35:31,266 --> 00:35:34,399 Ontario organic strawberry cake. 910 00:35:34,400 --> 00:35:37,165 On top of that we'll have a Quebec foie gras ice cream. 911 00:35:37,166 --> 00:35:39,733 This one is nice. Good job, Tracy. 912 00:35:39,734 --> 00:35:42,032 The last components needs to go on the dessert 913 00:35:42,033 --> 00:35:43,265 is the maple tuile. 914 00:35:43,266 --> 00:35:45,299 I moved to Canada when I was 15. 915 00:35:45,300 --> 00:35:47,299 I love the nature, the culture, 916 00:35:47,300 --> 00:35:48,432 and the people. 917 00:35:48,433 --> 00:35:51,065 And ultimately, I want to be Canada's Top Chef. 918 00:35:51,066 --> 00:35:53,333 Maple leaves just like this. Thank you so much. 919 00:35:55,133 --> 00:35:56,933 - Thank you. - This is pretty. 920 00:35:56,934 --> 00:36:00,232 Bustling metropolitans like Toronto and Montreal, 921 00:36:00,233 --> 00:36:02,399 we're going to the central to finish. 922 00:36:02,400 --> 00:36:06,466 We have Ontario local strawberries made into a cake. 923 00:36:06,467 --> 00:36:09,099 And then we have Quebec foie gras ice cream, 924 00:36:09,100 --> 00:36:11,899 maple Chantilly, and maple tuile on top. 925 00:36:11,900 --> 00:36:14,432 - Please enjoy, thank you. - Thank you. 926 00:36:14,433 --> 00:36:16,199 Well, this is beautiful. 927 00:36:16,200 --> 00:36:19,099 Mmm. I actually wasn't sure if I wanted him 928 00:36:19,100 --> 00:36:20,566 to end on, like, a foie gras ice cream, 929 00:36:20,567 --> 00:36:22,566 but I like his interpretation of it. 930 00:36:22,567 --> 00:36:24,933 And it's a really tasty, light dessert 931 00:36:24,934 --> 00:36:26,265 that could have been really heavy. 932 00:36:26,266 --> 00:36:28,165 I'm just not, I'm not getting the foie gras. 933 00:36:28,166 --> 00:36:30,232 Just let me down a little bit. 934 00:36:30,233 --> 00:36:32,566 What stands out most are the strawberries. 935 00:36:32,567 --> 00:36:34,999 I would have almost written the menu to be, 936 00:36:35,000 --> 00:36:36,566 you know, focused on that. 937 00:36:36,567 --> 00:36:38,099 If he just gave us a little more foie, 938 00:36:38,100 --> 00:36:39,399 this would have been 939 00:36:39,400 --> 00:36:41,332 a completely different experience. 940 00:36:41,333 --> 00:36:43,466 But it was delicious. I'm almost done. 941 00:36:43,467 --> 00:36:46,165 So much technique, so much skill here. 942 00:36:46,166 --> 00:36:47,499 What a pleasure to be at the table. 943 00:36:47,500 --> 00:36:49,132 Yeah. 944 00:36:49,133 --> 00:36:51,466 - Yeah, Chef! - Yeah! 945 00:36:51,467 --> 00:36:53,432 Let's go. 946 00:36:53,433 --> 00:36:55,065 - Tracy, come here. - Oh, sorry, I spaced out. 947 00:36:56,600 --> 00:36:58,199 There's a strong feeling of accomplished. 948 00:36:58,200 --> 00:37:00,265 Just the fact that I got this done. 949 00:37:00,266 --> 00:37:01,632 I'm very happy, thank you. 950 00:37:01,633 --> 00:37:03,065 And I missed you guys. 951 00:37:03,066 --> 00:37:05,433 I just really enjoyed showcasing Canada. 952 00:37:06,500 --> 00:37:08,299 Yeah, I'm just really proud of myself. 953 00:37:21,333 --> 00:37:22,399 This is it. 954 00:37:22,400 --> 00:37:24,499 Two incredible chefs poured their hearts 955 00:37:24,500 --> 00:37:27,265 into their restaurants. Who did it better? 956 00:37:27,266 --> 00:37:29,399 It's crazy how talented both of them are, 957 00:37:29,400 --> 00:37:32,032 and the restaurants we had were literally night and day. 958 00:37:32,033 --> 00:37:34,733 It is so hard to decide when it's really neck and neck. 959 00:37:34,734 --> 00:37:36,499 I think Alex... 960 00:37:36,500 --> 00:37:38,232 had a complete restaurant experience, 961 00:37:38,233 --> 00:37:39,566 and I watched very carefully 962 00:37:39,567 --> 00:37:41,666 the way he managed the service staff. 963 00:37:41,667 --> 00:37:44,299 All the plates were dropped at exactly the same time. 964 00:37:44,300 --> 00:37:46,532 It was really choreographed. 965 00:37:46,533 --> 00:37:48,399 His meal, something that came up over and 966 00:37:48,400 --> 00:37:51,432 over again while we were eating was technique. 967 00:37:51,433 --> 00:37:54,366 Everything came out beautifully seasoned, cooked. 968 00:37:54,367 --> 00:37:55,866 We thought it was perfection. 969 00:37:55,867 --> 00:37:58,399 His bisque only needed one of 970 00:37:58,400 --> 00:37:59,566 those garnishes to blow us away. 971 00:37:59,567 --> 00:38:02,599 And he had three. And they were all perfect. 972 00:38:02,600 --> 00:38:04,466 What I was missing was Alex. 973 00:38:04,467 --> 00:38:07,566 Coulson delivered something that was very personal, 974 00:38:07,567 --> 00:38:10,332 and he told his story, and it was bold 975 00:38:10,333 --> 00:38:12,599 and it was loud and it was clear. 976 00:38:12,600 --> 00:38:15,065 Coulson's menu also had heaps of precision. 977 00:38:15,066 --> 00:38:16,265 Yeah. 978 00:38:16,266 --> 00:38:18,866 Like there's only one dish I can think of where I'm like, 979 00:38:18,867 --> 00:38:21,699 this feels a little bit sloppy- it was the pasta. 980 00:38:21,700 --> 00:38:24,599 When I was finding uneven pieces of farfalle 981 00:38:24,600 --> 00:38:26,265 and broken pieces, 982 00:38:26,266 --> 00:38:28,833 but it didn't make the dish any less enjoyable. 983 00:38:28,834 --> 00:38:31,299 I found the piece of bone in my trout, 984 00:38:31,300 --> 00:38:33,499 and I know nobody else did, but for me, 985 00:38:33,500 --> 00:38:35,199 finding a bone in the trout, 986 00:38:35,200 --> 00:38:37,632 that's a pretty bad mistake at a finale. 987 00:38:37,633 --> 00:38:39,499 With Alex, I loved his technique. 988 00:38:39,500 --> 00:38:41,499 I loved his precision. 989 00:38:41,500 --> 00:38:44,032 I just didn't love the experience as much, 990 00:38:44,033 --> 00:38:46,766 as I found Coulson's was fresher. 991 00:38:46,767 --> 00:38:49,366 Coulson, is it new to throw that dessert on? 992 00:38:49,367 --> 00:38:51,399 Especially in the scope of the menu, where he said, 993 00:38:51,400 --> 00:38:53,366 "I'm giving you light, I'm giving you seasonal"? 994 00:38:53,367 --> 00:38:54,666 I would say that Alex's theme was 995 00:38:54,667 --> 00:38:56,666 more cohesive in that respect. 996 00:38:56,667 --> 00:38:58,399 Yeah, but his dessert, all of us were 997 00:38:58,400 --> 00:39:00,699 very underwhelmed by his dessert. 998 00:39:00,700 --> 00:39:02,299 I think he lacked the commitment, 999 00:39:02,300 --> 00:39:03,799 whereas Coulson was like, people are gonna think this 1000 00:39:03,800 --> 00:39:06,699 is too much cheese, I know it's not too much cheese. 1001 00:39:06,700 --> 00:39:08,032 And he gave us a slab, 1002 00:39:08,033 --> 00:39:10,666 and he committed to everything he wanted to do 1003 00:39:10,667 --> 00:39:13,799 because he knew his food and he knew the ratios. 1004 00:39:13,800 --> 00:39:16,099 Whereas I felt like there's a little bit of hesitation 1005 00:39:16,100 --> 00:39:17,666 from Alex's side. 1006 00:39:17,667 --> 00:39:19,566 Alex, in my mind, I'm like, 1007 00:39:19,567 --> 00:39:21,566 brother, it is the finale. 1008 00:39:21,567 --> 00:39:22,999 Now is no time for caution. 1009 00:39:26,233 --> 00:39:27,366 Cheers, Alex. 1010 00:39:27,367 --> 00:39:29,432 Yeah, I wish you all the best and luck, you know, 1011 00:39:29,433 --> 00:39:30,499 whatever happens. 1012 00:39:30,500 --> 00:39:32,666 Competing against you in the final, like, 1013 00:39:32,667 --> 00:39:34,599 there was no other way I would want to go out, 1014 00:39:34,600 --> 00:39:36,499 you know? It's like, put it all on the table, 1015 00:39:36,500 --> 00:39:37,833 like, go against the best. 1016 00:39:37,834 --> 00:39:39,566 Not- you guys are all great. 1017 00:39:42,000 --> 00:39:44,399 You are not an easy... 1018 00:39:44,400 --> 00:39:46,799 competition because you're super skilled, 1019 00:39:46,800 --> 00:39:48,733 seasoned, experienced. 1020 00:39:48,734 --> 00:39:50,966 And I'd like to say thank you for making 1021 00:39:50,967 --> 00:39:54,366 my journey so special, unforgettable. 1022 00:39:56,867 --> 00:39:58,833 Well said. Thank you, Alex. 1023 00:40:01,066 --> 00:40:03,566 Alex Coulson, it's time. 1024 00:40:05,500 --> 00:40:08,032 The judges would like to see you now. 1025 00:40:08,033 --> 00:40:10,800 SHAI-ANN: Good luck. Oh, one last one. 1026 00:40:12,133 --> 00:40:13,532 Love it. 1027 00:40:13,533 --> 00:40:14,566 Bring it all in, guys. 1028 00:40:14,567 --> 00:40:16,466 - Hey. - Thank you so much. 1029 00:40:16,467 --> 00:40:17,899 Everything is on the line. 1030 00:40:17,900 --> 00:40:19,632 $100,000. 1031 00:40:19,633 --> 00:40:22,432 I'm sure whatever Alex did is so great. 1032 00:40:22,433 --> 00:40:25,065 I just know what I did, and it was the best food 1033 00:40:25,066 --> 00:40:27,466 that I've ever cooked in my life. 1034 00:40:27,467 --> 00:40:29,332 Now it's up to the judges. 1035 00:40:51,667 --> 00:40:53,933 Chefs, this is the finale, 1036 00:40:53,934 --> 00:40:57,766 and this was Restaurant Wars. 1037 00:40:57,767 --> 00:41:00,199 Coulson, North of Nowhere 1038 00:41:00,200 --> 00:41:02,666 showcased your creativity, 1039 00:41:02,667 --> 00:41:04,799 confidence, and personality. 1040 00:41:04,800 --> 00:41:07,065 I appreciate your attention to details 1041 00:41:07,066 --> 00:41:09,032 and how you pick your ingredients. 1042 00:41:09,033 --> 00:41:10,899 That's been something we've seen since day one. 1043 00:41:10,900 --> 00:41:13,632 Every bite was different and exciting. 1044 00:41:13,633 --> 00:41:15,799 It felt like a restaurant 1045 00:41:15,800 --> 00:41:18,999 that I would really want to go to regularly. 1046 00:41:19,000 --> 00:41:20,966 It was truly delightful. 1047 00:41:20,967 --> 00:41:22,532 Thank you. 1048 00:41:22,533 --> 00:41:25,733 Alex, Sovereign 1867 1049 00:41:25,734 --> 00:41:28,733 was a masterclass in technique, 1050 00:41:28,734 --> 00:41:31,165 refinement, and service. 1051 00:41:31,166 --> 00:41:32,199 Thank you. 1052 00:41:32,200 --> 00:41:34,199 Really felt like a fine dining experience 1053 00:41:34,200 --> 00:41:36,766 at a Michelin Star level. 1054 00:41:36,767 --> 00:41:37,999 Thank you. 1055 00:41:38,000 --> 00:41:39,432 The amount of work you did on this menu 1056 00:41:39,433 --> 00:41:41,699 blew us away. 1057 00:41:41,700 --> 00:41:43,966 Everything was so perfectly seasoned. 1058 00:41:43,967 --> 00:41:46,199 Every flavour, succinct. 1059 00:41:46,200 --> 00:41:49,366 Every decision, purposeful. 1060 00:41:49,367 --> 00:41:51,432 Thank you, Chef. 1061 00:41:51,433 --> 00:41:53,766 Gentlemen... 1062 00:41:53,767 --> 00:41:56,866 I've eaten top chef finales on a few continents now. 1063 00:41:56,867 --> 00:41:58,232 And let me just say, 1064 00:41:58,233 --> 00:42:00,733 what the two of you managed to pull off 1065 00:42:00,734 --> 00:42:03,833 would have won you every single one. 1066 00:42:03,834 --> 00:42:06,032 Probably the best match up... 1067 00:42:06,033 --> 00:42:07,999 in Top Chef Canada history, to be honest. 1068 00:42:08,000 --> 00:42:10,065 - Without question. - Thank you. 1069 00:42:10,066 --> 00:42:12,432 But only one of you can win the title. 1070 00:42:20,500 --> 00:42:22,099 Coulson... 1071 00:42:24,433 --> 00:42:26,999 You are Canada's Top Chef. 1072 00:42:27,000 --> 00:42:29,966 No. 1073 00:42:36,800 --> 00:42:39,065 Ha-ha-ha-ha! 1074 00:42:39,066 --> 00:42:40,933 Like, what? 1075 00:42:40,934 --> 00:42:42,866 You're an amazing chef. 1076 00:42:42,867 --> 00:42:46,165 I just won $100,000. 1077 00:42:46,166 --> 00:42:49,099 That's life changing, you know, for a chef. 1078 00:42:49,100 --> 00:42:51,065 There's no way in... 1079 00:42:51,066 --> 00:42:54,099 a million lives I thought I was gonna beat Alex. 1080 00:42:54,100 --> 00:42:57,766 And to come out on top, like, this is surreal. 1081 00:42:57,767 --> 00:43:00,933 It's unreal. Thank you very much. 1082 00:43:00,934 --> 00:43:03,799 Alex, we've never had a closer challenge 1083 00:43:03,800 --> 00:43:05,566 than this, ever. 1084 00:43:05,567 --> 00:43:08,299 Just so much technique, so much skill, 1085 00:43:08,300 --> 00:43:10,566 so much poise in the kitchen. 1086 00:43:10,567 --> 00:43:11,766 You're a real pro. 1087 00:43:11,767 --> 00:43:14,766 Thank you, everyone. I really enjoyed the journey. 1088 00:43:14,767 --> 00:43:17,366 I can't forget about this experience. 1089 00:43:17,367 --> 00:43:20,332 Thank you for having me on Top Chef Canada. 1090 00:43:20,333 --> 00:43:21,833 I didn't win the title, 1091 00:43:21,834 --> 00:43:25,065 but I got to show how passionate I am, 1092 00:43:25,066 --> 00:43:28,132 how proud I am as a Korean-Canadian chef. 1093 00:43:28,133 --> 00:43:30,699 My grandparents will still be very proud of me. 1094 00:43:30,700 --> 00:43:34,599 Yes, Chef! 1095 00:43:34,600 --> 00:43:38,499 Good job, buddy. 1096 00:43:38,500 --> 00:43:41,232 So proud of you, buddy. 1097 00:43:41,233 --> 00:43:44,966 Ah, yeah, forget about the bubbles, aw. 1098 00:43:44,967 --> 00:43:48,165 This is everything that I could imagine and more. 1099 00:43:48,166 --> 00:43:50,799 I want to make my family have a better life. 1100 00:43:50,800 --> 00:43:52,632 And that's why I push so hard. 1101 00:43:52,633 --> 00:43:54,299 And I'm so proud that I did. 1102 00:43:56,433 --> 00:43:59,099 Oh, no! 1103 00:44:05,266 --> 00:44:07,032 Good job, baby. 1104 00:44:07,033 --> 00:44:08,599 Being on Top Chef Canada, like, 1105 00:44:08,600 --> 00:44:12,199 it's worth every second. 1106 00:44:12,200 --> 00:44:14,999 To Coulson, Canada's Top Chef! 1107 00:44:15,000 --> 00:44:17,799 Cheers, Coulson! 1108 00:44:17,800 --> 00:44:19,533 - Coulson! - There we go.