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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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EDEN: Ten of the country's
best chefs
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put it all on the
plate in the most
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prestigious culinary
competition in the country.
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CHEF: Come on!
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EDEN: But in the end...
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Nick. Charlotte.
Anthony. Tracy.
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Holly. Shai-Ann.
Chris. Katy...
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Please pack your
knives and go.
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Now, only Alex and
Coulson remain.
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COULSON: The whole thing
you've trained for
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comes down to
this one day.
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This is it.
This is game seven.
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ALEX: I take my
food very seriously.
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Coming in second place
wouldn't satisfy me.
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♪
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EDEN: And tonight...
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Chefs, this is it.
It's Restaurant Wars.
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COULSON: [laughing]
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EDEN: Did you think
we'd forget?
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♪
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EDEN: For one
night only...
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ALEX: Doors are open!
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- Yes, Chef!
- Oui!
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EDEN: Alex and Coulson
open the restaurants
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of their dreams.
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COULSON: Judges are
locked in. Now we go.
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MARK: Very impressive
the way he did this.
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Home run.
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JANET: Oh my God.
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That one bite could win
this whole thing.
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[laughs]
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EDEN: One of them will take
home the biggest prize
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in Top Chef
Canada history.
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$10,000 courtesy
of Ninja.
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DoorDash delivery
for a year.
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$10,000 from
Premier Protein.
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The redesigned
Volkswagen Tiguan.
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$100,000, courtesy of
McCain French Fries...
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And the title of
Canada's Top Chef.
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♪
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EDEN: Chefs...
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It's Restaurant Wars.
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This is the finale, so
Restaurant Wars will,
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of course, be a
little different.
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Instead of working
in a team,
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you'll each be
creating your own
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dream restaurant
as the executive chef.
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COULSON: We're doing
Restaurant Wars.
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Solo mission.
Me versus Alex.
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Everything's on
the line, you know.
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♪
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MARK: Restaurant Wars
typically suffers from
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a compromised vision.
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This time,
it's all of you.
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From the moment we walk
into your dining room,
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every detail counts.
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DAVID: This restaurant
has to be
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more than just a collection
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of the best recipes,
of the best dishes
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in your back pocket.
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It should be a distillation
of who you are as a person,
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as a chef.
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EDEN: We're giving you a
blank canvas to design
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and build your restaurant,
at The Symes,
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a heritage building
and event space.
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MIJUNE: I've dined at over
a thousand restaurants,
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and what I love about
restaurants is the
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ability to see a
chef's personality.
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I can't wait to see what
both of you have to offer.
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MARK: Good luck, Chefs.
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You've done an extraordinary
job up until now.
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- Thank you.
- Thank you.
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ALEX: Let the
best chef win.
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♪
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Me.
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♪
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COULSON: See ya.
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Today we're gonna be
shopping for
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our five-course
tasting menu.
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My restaurant, the menu is
inspired by growing up
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on a farm, gathering
vegetables from the garden,
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and cooking with heart
and soul and
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not making things
too complicated.
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We're gonna do a little
full circle moment, too,
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with some asparagus
for one of the dishes.
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My family's growing up.
Wife's pregnant.
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There's so much
on the line, like,
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winning Top Chef Canada
and winning the money,
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that could be a house
over our head.
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ALEX: I need lots
of carrot tops.
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How much are they
per bunch?
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I moved to Canada
from Seoul,
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and my food background
is Korean.
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However, I have opportunity
to show the judges
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and the guests I'm also
a Canadian chef.
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I want my guests to feel
they're traveling
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the five regions
of Canada.
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Winning Top Chef Canada
would mean so much.
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It would allow me to show
everyone who I am,
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in Canada.
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I need the PEI mussels.
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I am really proud of
being a Canadian chef.
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10 cents more.
You have 10 cents?
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No, I don't.
10 cent discount?
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- Thank you, yeah.
- Thank you.
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♪
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Today we're at Element Event
Solutions to design our
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own restaurant and create a
unique dining experience.
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So, I want to call my
restaurant Sovereign 1867.
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1867 is the year that
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Canada gained its
own sovereignty.
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I want to give a nice, upper,
upscale fine dining vibe.
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Why don't we start by
looking at the chairs?
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Great.
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♪
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This, to me, is a
little bit too rustic.
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Oh, no,
never mind.
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This gives me kind of
like an Asian vibe.
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Do you have something
that is not too gold?
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♪
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[laughs]
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People around me usually
describe me as
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very detail oriented person,
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but the small details
really matter.
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That's great.
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COULSON: For me, this feels
really comfortable
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and just so clean
and just like...
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yeah,
this feels right here.
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My restaurant is named
North of Nowhere.
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I want a restaurant that,
like, people hear it
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and they're, like, curious,
but it's fun, it's light.
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Where is it?
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Could be here,
but it's north...
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of here.
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I love, like, repurposed
barnwood, wildflowers.
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I want my restaurant
to feel open and airy.
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It's so important to get
my personality
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through it as well.
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This is elevated dining,
but in a very chillaxed,
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fun,
casual setting.
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Great.
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♪
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EDEN: Chefs,
to run a restaurant,
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every executive chef needs a
strong and talented team
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to support them.
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MARK: We found some top notch
talent that we think will be
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suitable to support you
in Restaurant Wars.
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EDEN: Do you want
to meet them?
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- Yeah.
- Yes, I do.
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EDEN: Please welcome back
Katy, Chris, Shai-Ann,
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Holly, Tracy,
and Anthony.
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- [laughing]
- What up, gang?
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ALEX: I became really close
friends with all these guys.
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I mean, these are all
super talented chefs.
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- Welcome back, chefs.
- Thank you.
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EDEN: We've missed you.
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CHRIS: Figured we got
one more in us, you know?
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[laughing]
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EDEN: The order that you pick
your team will be determined
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by a three-round,
head-to-head
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mise en place
skills race.
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You're gonna be preparing
a traditional mirepoix.
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MARK: That's onion,
carrots, and celery.
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All cut to a small dice.
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EDEN: If you're first
to finish and Mark
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approves of your work,
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you'll get to pick a chef
for your team.
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And then, your opponent
will pick next.
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If Mark doesn't approve,
you'll lose your round
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and your opponent will
get to pick instead.
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♪
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EDEN: The first round you'll
be racing head to head
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to prep two onions.
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And your time...
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starts...
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MARK: Now.
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♪
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COULSON: Getting the first
pick is a huge advantage.
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The chefs, we've been
working side by side.
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Seeing their flaws, seeing
what they're great at.
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♪
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ALEX: Check.
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EDEN: Alex...
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- Hi, Alex.
- Hello, Chef.
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MARK: Let's have
a look here.
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♪
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MARK: It's a
little bit rough.
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I'm gonna say no to that.
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♪
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COULSON: Whoa-ho-ho.
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EDEN: That means, Coulson,
you win this round
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and you get first pick.
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COULSON: Chris.
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Chris won his Elimination
Challenge cooking a raviolo.
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I got pasta
on my menu.
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I need him on my team.
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00:07:39,333 --> 00:07:41,265
EDEN: Alex,
who's it gonna be?
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ALEX: Katy.
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00:07:43,300 --> 00:07:46,766
Katy is really strong, and
she's the perfect person
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to become my
sous chef.
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EDEN: Next,
we're moving on to celery.
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Round two starts...
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MARK: Now.
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00:07:58,333 --> 00:08:03,699
♪
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00:08:03,700 --> 00:08:05,366
ALEX: I want Shai-Ann
on my team.
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00:08:05,367 --> 00:08:06,899
We've done two
challenges together.
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She understands me
and my style.
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COULSON:
I want Shai-Ann.
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00:08:10,633 --> 00:08:13,299
Her last couple cooks
she was really shining,
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00:08:13,300 --> 00:08:15,499
she was really at the top,
and I trust her.
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♪
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COULSON: Check.
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00:08:18,300 --> 00:08:19,566
EDEN: Coulson,
you're done first.
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00:08:19,567 --> 00:08:21,700
- Woo!
- Good job.
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00:08:23,400 --> 00:08:26,265
♪
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00:08:26,266 --> 00:08:28,532
MARK: Yeah,
dice is excellent.
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00:08:28,533 --> 00:08:29,999
Well done.
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COULSON: [sighing]
Thank you, Chef.
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Let's go Shai-Ann.
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EDEN: Alright, Alex?
ALEX: Anthony.
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00:08:36,834 --> 00:08:38,432
ANTHONY: Oui, Chef.
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ALEX: Anthony has fine
dining experience,
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00:08:40,500 --> 00:08:42,799
which will match
with my concept.
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EDEN: For the third
and final round,
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00:08:45,500 --> 00:08:48,999
you're gonna be
working with carrots.
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On your marks,
get set...
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Go.
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♪
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EDEN: Woo, anyone else
holding their breath?
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♪ [suspenseful] ♪
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00:09:03,333 --> 00:09:07,766
♪
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ALEX: Check.
EDEN: Alex...
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00:09:11,433 --> 00:09:15,599
MARK: Okay, Alex.
Your dice looks, ah...
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♪
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That certainly
makes the grade.
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MARK: Very well done.
ALEX: Thank you.
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00:09:20,600 --> 00:09:21,599
EDEN: Alex,
you've won this round.
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00:09:21,600 --> 00:09:22,866
Who are you gonna pick?
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00:09:22,867 --> 00:09:24,966
ALEX: Tracy.
TRACY: Thank you, Chef.
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00:09:24,967 --> 00:09:27,666
ALEX: Tracy, I want
her dessert skills.
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EDEN: Alright, Holly,
that means
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00:09:28,734 --> 00:09:30,165
you're gonna be
with Coulson.
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00:09:30,166 --> 00:09:32,766
HOLLY: High school gym
class all over again.
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00:09:32,767 --> 00:09:35,699
COULSON: No, I'm sorry,
you were gonna be my pick.
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EDEN: Alex, Coulson,
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00:09:37,233 --> 00:09:38,933
before you get to work
with your teams,
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00:09:38,934 --> 00:09:41,633
we thought that you should
each get a little pep talk.
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Coulson, first off,
I love you, I miss you.
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00:09:45,400 --> 00:09:47,566
And, I'm proud of you.
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00:09:47,567 --> 00:09:51,799
And I'm so excited to
see all of this happen.
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00:09:51,800 --> 00:09:53,099
I heard you gotta do some
restaurant showdown
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00:09:53,100 --> 00:09:54,399
or something.
256
00:09:54,400 --> 00:09:57,199
You know, I feel
like you got this.
257
00:09:57,200 --> 00:09:59,499
You've opened a
couple restaurants...
258
00:09:59,500 --> 00:10:01,199
and, you're
pretty good at it.
259
00:10:01,200 --> 00:10:03,632
At the end of the day,
you just gotta cook.
260
00:10:03,633 --> 00:10:05,132
Coulson,
I love ya.
261
00:10:05,133 --> 00:10:06,299
And, ah...
262
00:10:06,300 --> 00:10:08,032
[laughs]
Good luck, buddy.
263
00:10:08,033 --> 00:10:09,999
[laughing]
264
00:10:10,000 --> 00:10:12,165
CHEFS: [laughing]
EDEN: That's awesome.
265
00:10:12,166 --> 00:10:13,800
COULSON: That's nice.
266
00:10:15,200 --> 00:10:17,600
[Speaking Korean]
267
00:10:48,767 --> 00:10:50,432
EDEN: Alex, how did that
feel to get a message
268
00:10:50,433 --> 00:10:52,232
all the way from Korea?
269
00:10:52,233 --> 00:10:54,899
ALEX: Yeah,
it's so special.
270
00:10:54,900 --> 00:10:58,532
In person, I haven't seen my
grandparents in three years.
271
00:10:58,533 --> 00:11:01,032
Now I'm even more
fired up and,
272
00:11:01,033 --> 00:11:02,466
I have to win.
273
00:11:02,467 --> 00:11:04,466
I want to make them proud.
274
00:11:04,467 --> 00:11:06,265
EDEN: Chefs, you've got
your teams.
275
00:11:06,266 --> 00:11:08,132
We'll let you fill them
in on your vision and
276
00:11:08,133 --> 00:11:09,399
put them to work.
277
00:11:09,400 --> 00:11:10,666
MARK: There isn't
much to say.
278
00:11:10,667 --> 00:11:12,032
You know what
you need to do.
279
00:11:12,033 --> 00:11:13,265
We'll see you tomorrow.
280
00:11:13,266 --> 00:11:14,499
EDEN: Good luck, Chefs.
MARK: Good luck, Chefs.
281
00:11:14,500 --> 00:11:15,532
- Thank you, Chef.
- Thank you.
282
00:11:15,533 --> 00:11:18,099
MARK: Can't wait.
CHEFS: Thank you.
283
00:11:18,100 --> 00:11:19,265
- Alright.
- Okay, guys.
284
00:11:19,266 --> 00:11:22,265
COULSON: So, name of the
restaurant: North of Nowhere.
285
00:11:22,266 --> 00:11:24,999
North of Nowhere is like
a farm restaurant
286
00:11:25,000 --> 00:11:26,566
set in the
Canadian landscape.
287
00:11:26,567 --> 00:11:27,799
Everything's very light,
288
00:11:27,800 --> 00:11:29,499
kind of veggie forward
and refreshing.
289
00:11:29,500 --> 00:11:31,699
There's so much
nuance to, like,
290
00:11:31,700 --> 00:11:33,399
running a team like this.
291
00:11:33,400 --> 00:11:35,666
Chris, you're gonna
do pasta dough.
292
00:11:35,667 --> 00:11:37,199
I'm assigning them
their own dishes.
293
00:11:37,200 --> 00:11:40,599
Who's more comfortable
with cleaning fish?
294
00:11:40,600 --> 00:11:41,632
- You're good?
- I'm good.
295
00:11:41,633 --> 00:11:42,866
- Okay.
- Yeah, I can do it.
296
00:11:42,867 --> 00:11:44,999
Each chef, they have
their own skillset so,
297
00:11:45,000 --> 00:11:46,766
you gotta really
hone in to like
298
00:11:46,767 --> 00:11:48,399
what they're
really good at it.
299
00:11:48,400 --> 00:11:50,099
ALEX: This is all
the prep list.
300
00:11:50,100 --> 00:11:52,165
Majority of it has
to be done today.
301
00:11:52,166 --> 00:11:55,332
Instead of each one of us
working on one dish,
302
00:11:55,333 --> 00:11:58,099
we're all working on
all the components,
303
00:11:58,100 --> 00:12:00,399
based on each
chef's strengths.
304
00:12:00,400 --> 00:12:02,599
Tomorrow, I want Katy
to be a sous chef.
305
00:12:02,600 --> 00:12:03,666
KATY: Okay.
306
00:12:03,667 --> 00:12:04,966
ALEX: I'm gonna be in
and out, in and out.
307
00:12:04,967 --> 00:12:06,999
I need somebody
to cover my pass.
308
00:12:07,000 --> 00:12:08,632
You guys know
the Top Chef kitchen,
309
00:12:08,633 --> 00:12:10,065
constantly running around.
- Yeah.
310
00:12:10,066 --> 00:12:11,265
The more we run around,
311
00:12:11,266 --> 00:12:12,299
the less we run
around tomorrow.
312
00:12:12,300 --> 00:12:13,699
- Oui... Yeah.
- Right?
313
00:12:13,700 --> 00:12:15,232
COULSON: Let's go,
North of Nowhere.
314
00:12:15,233 --> 00:12:16,666
Yeah!
[cheering]
315
00:12:16,667 --> 00:12:17,666
- Yeah!
- Yeah!
316
00:12:17,667 --> 00:12:18,933
KATY: Let's go.
317
00:12:18,934 --> 00:12:23,199
♪
318
00:12:23,200 --> 00:12:24,933
ANTHONY: Pushing at
our maximum, of course.
319
00:12:24,934 --> 00:12:26,265
COULSON: Don't forget
to have fun, too.
320
00:12:26,266 --> 00:12:27,632
ANTHONY: Yes, Chef!
321
00:12:27,633 --> 00:12:28,833
COULSON: There's
so much prep,
322
00:12:28,834 --> 00:12:29,966
there's so many little jobs.
323
00:12:29,967 --> 00:12:33,366
There's so many things to
do for a five-course menu.
324
00:12:33,367 --> 00:12:34,733
That's no easy feat.
325
00:12:34,734 --> 00:12:37,099
My menu is
bright and light.
326
00:12:37,100 --> 00:12:38,232
This is peak summer.
327
00:12:38,233 --> 00:12:40,299
It's all about putting these
perfect things that have
328
00:12:40,300 --> 00:12:43,165
never been created before
in front of the judges.
329
00:12:43,166 --> 00:12:45,999
It's, you know, the biggest
cook of my life right now.
330
00:12:46,000 --> 00:12:48,065
Holly's taking the lead
on the second course.
331
00:12:48,066 --> 00:12:50,899
The scallop crudo dish
inspired by tomato season.
332
00:12:50,900 --> 00:12:51,899
Holly,
how you feeling?
333
00:12:51,900 --> 00:12:53,332
HOLLY: Good,
I'm in the zone.
334
00:12:53,333 --> 00:12:55,899
COULSON: So, Holly's gotta
take these perfectly ripe
335
00:12:55,900 --> 00:12:58,399
tomatoes, take the skin
off using the blow torch,
336
00:12:58,400 --> 00:13:00,733
and she also needs to
make tomato water
337
00:13:00,734 --> 00:13:02,499
to make the
tomato dressing.
338
00:13:02,500 --> 00:13:04,065
- Yeah, that's perfect.
- That's good?
339
00:13:04,066 --> 00:13:05,165
- Okay.
- Yeah.
340
00:13:05,166 --> 00:13:06,265
COULSON: Chris,
you on track?
341
00:13:06,266 --> 00:13:08,432
CHRIS: Yeah, Coulson,
I'm so glad you trusted me
342
00:13:08,433 --> 00:13:10,099
to sweat over
your pasta dough.
343
00:13:10,100 --> 00:13:11,666
[laughing]
344
00:13:11,667 --> 00:13:13,065
COULSON: Chris,
for the third course,
345
00:13:13,066 --> 00:13:14,766
he's gotta make
his pork sugo,
346
00:13:14,767 --> 00:13:16,199
he's gotta make
the pasta dough.
347
00:13:16,200 --> 00:13:18,199
Biggest pasta
cut of your life.
348
00:13:18,200 --> 00:13:20,966
I need to make sure every
single one of these bowties
349
00:13:20,967 --> 00:13:24,099
is the perfect thickness,
the perfect shape.
350
00:13:24,100 --> 00:13:25,499
Yeah, that's really nice.
351
00:13:25,500 --> 00:13:28,132
This is the Top Chef
Canada finale, you know,
352
00:13:28,133 --> 00:13:30,332
this pasta needs to
be on another level.
353
00:13:30,333 --> 00:13:33,332
The little bowtie there?
Okay.
354
00:13:33,333 --> 00:13:35,132
SHAI-ANN: I'm almost
done with the fish.
355
00:13:35,133 --> 00:13:36,232
COULSON: Thank you,
Shai-Ann.
356
00:13:36,233 --> 00:13:37,265
SHAI-ANN: Yeah,
my pleasure, Chef.
357
00:13:37,266 --> 00:13:39,933
COULSON: Shai-Ann is
tackling my fourth course:
358
00:13:39,934 --> 00:13:42,232
trout, cabbage,
and roe.
359
00:13:42,233 --> 00:13:44,199
Shai-Ann's pin boning
these trout.
360
00:13:44,200 --> 00:13:45,265
SHAI-ANN: I'm just gonna
make sure this fish is
361
00:13:45,266 --> 00:13:46,799
perfect for you, so that's
why I'm taking that
362
00:13:46,800 --> 00:13:48,366
extra time, to be honest.
- Sounds good to me.
363
00:13:48,367 --> 00:13:50,833
She can't miss a single
pin bone, you know, like,
364
00:13:50,834 --> 00:13:53,432
serving one pin bone
to a judge,
365
00:13:53,433 --> 00:13:55,065
that would be a disaster.
366
00:13:55,066 --> 00:13:56,132
SHAI-ANN: Feel the
pressure for you, man.
367
00:13:56,133 --> 00:13:58,199
Yeah, there's a lot of
pressure, that's for sure.
368
00:13:58,200 --> 00:14:01,132
Over the last five years,
I've opened five restaurants
369
00:14:01,133 --> 00:14:03,666
with Matty Matheson.
Now this is my restaurant,
370
00:14:03,667 --> 00:14:05,899
and I'm so excited
to tell my story.
371
00:14:05,900 --> 00:14:08,199
You start strong,
you finish stronger.
372
00:14:08,200 --> 00:14:10,265
That's the name of the game.
373
00:14:10,266 --> 00:14:12,999
♪
374
00:14:13,000 --> 00:14:14,933
ANTHONY: Hey, Alex,
when you win the $100,000,
375
00:14:14,934 --> 00:14:17,265
you share with us?
[laughing]
376
00:14:17,266 --> 00:14:19,432
ALEX: I will ask my wife.
377
00:14:19,433 --> 00:14:22,165
I'm putting five different
regions of Canada
378
00:14:22,166 --> 00:14:23,999
onto one tasting menu.
379
00:14:24,000 --> 00:14:25,065
For the main course,
380
00:14:25,066 --> 00:14:26,666
we're going to the
Prairie region.
381
00:14:26,667 --> 00:14:28,532
I'm making beautiful
Alberta lamb loin
382
00:14:28,533 --> 00:14:31,065
with carrot top salsa verde.
383
00:14:31,066 --> 00:14:33,733
It's gonna have a little bit
of ginger, mint,
384
00:14:33,734 --> 00:14:36,499
but what makes it unique
is the carrot top,
385
00:14:36,500 --> 00:14:39,332
which will give nice green
colour and the flavour.
386
00:14:39,333 --> 00:14:42,399
I'm also using
sablefish from BC,
387
00:14:42,400 --> 00:14:44,099
foie gras from Quebec,
388
00:14:44,100 --> 00:14:46,065
and Nova Scotia lobster.
389
00:14:46,066 --> 00:14:47,399
I'm straining the
lobster bisque.
390
00:14:47,400 --> 00:14:50,299
I just blitz all the vegetables
and lobster bodies.
391
00:14:50,300 --> 00:14:52,566
It'll be super flavourful.
392
00:14:52,567 --> 00:14:56,299
KATY: To dedicate a menu
to our love for Canada...
393
00:14:56,300 --> 00:14:58,165
it's an honour.
394
00:14:58,166 --> 00:15:00,432
♪
395
00:15:00,433 --> 00:15:02,499
ANTHONY: Beautiful cake.
TRACY: You're beautiful.
396
00:15:02,500 --> 00:15:04,165
ANTHONY: Ah, stop it.
397
00:15:04,166 --> 00:15:05,499
ALEX: For my dessert,
I'm gonna have
398
00:15:05,500 --> 00:15:07,666
Ontario strawberry cake
399
00:15:07,667 --> 00:15:10,599
with Quebec foie gras
ice cream.
400
00:15:10,600 --> 00:15:11,666
We don't have any
more foie gras, right?
401
00:15:11,667 --> 00:15:13,265
- No.
- Yeah, we have it.
402
00:15:13,266 --> 00:15:14,466
- Oh, is there?
- Yeah, yeah.
403
00:15:14,467 --> 00:15:17,899
The foie gras ice cream is
the riskiest item on the menu.
404
00:15:17,900 --> 00:15:19,399
It has to be the perfect
balance between
405
00:15:19,400 --> 00:15:20,632
the sweet and savoury.
406
00:15:20,633 --> 00:15:22,366
Not too strong,
very subtle.
407
00:15:22,367 --> 00:15:24,866
So it goes well with
the strawberry flavour.
408
00:15:24,867 --> 00:15:27,666
Overnight, I'm really hoping
that the foie gras flavour
409
00:15:27,667 --> 00:15:30,466
comes out
maybe 10% more.
410
00:15:30,467 --> 00:15:32,466
I want this dish
to be perfect.
411
00:15:32,467 --> 00:15:35,033
♪
412
00:15:39,400 --> 00:15:41,733
EDEN: The Top Chefef Canada
small appliances
413
00:15:41,734 --> 00:15:47,766
are brought to you
in part by Ninja.
414
00:15:47,767 --> 00:15:58,199
♪
415
00:15:58,200 --> 00:16:01,599
COULSON: Oh-ho-ho!
Ha-ha-ha-ha!
416
00:16:01,600 --> 00:16:04,199
Wow... Wow!
417
00:16:04,200 --> 00:16:06,699
I'm flabbergasted.
This is my vision.
418
00:16:06,700 --> 00:16:09,332
From the ground up,
every decision was mine.
419
00:16:09,333 --> 00:16:12,299
This is the most personal
restaurant I've ever opened.
420
00:16:12,300 --> 00:16:16,432
It's just such a
vulnerable thing to do.
421
00:16:16,433 --> 00:16:18,566
Welcome to
North of Nowhere.
422
00:16:18,567 --> 00:16:20,099
This day's crazy.
423
00:16:20,100 --> 00:16:21,532
Literally, we're
opening a restaurant.
424
00:16:21,533 --> 00:16:23,232
Like, I gotta meet the
front of the house staff.
425
00:16:23,233 --> 00:16:25,766
I gotta debrief, "Hey, these
are the steps of service."
426
00:16:25,767 --> 00:16:27,566
You know, "This is
how we're crumbing."
427
00:16:27,567 --> 00:16:29,632
There's $100,000
on the line.
428
00:16:29,633 --> 00:16:31,532
But, this is what
I do every day.
429
00:16:31,533 --> 00:16:33,799
Day in, day out.
And we're ready to go.
430
00:16:33,800 --> 00:16:35,599
Okay, here we go.
This is time.
431
00:16:35,600 --> 00:16:36,466
Let's go, guys,
let's go!
432
00:16:36,467 --> 00:16:37,966
This is North of Nowhere!
Let's go!
433
00:16:37,967 --> 00:16:39,199
- Yeah!
- Let's go!
434
00:16:39,200 --> 00:16:42,899
The menu at North of Nowhere
is original, thoughtful,
435
00:16:42,900 --> 00:16:44,733
and it's seasonally driven.
436
00:16:44,734 --> 00:16:45,833
For my first course,
437
00:16:45,834 --> 00:16:49,599
I'm doing bluefin tuna
sitting on a red fife lavash
438
00:16:49,600 --> 00:16:50,733
and celery broth.
439
00:16:50,734 --> 00:16:52,199
It's our welcome broth.
440
00:16:52,200 --> 00:16:54,933
In the celery broth is
trout bones and bellies,
441
00:16:54,934 --> 00:16:56,933
roasted off and made
into a fish fumet.
442
00:16:56,934 --> 00:16:58,766
And then I've taken
celery juice,
443
00:16:58,767 --> 00:16:59,933
added those together,
444
00:16:59,934 --> 00:17:02,432
clarified it,
and that's my broth.
445
00:17:02,433 --> 00:17:05,599
This restaurant opening
could mean $100,000.
446
00:17:05,600 --> 00:17:06,699
Let's bring it home.
447
00:17:06,700 --> 00:17:09,766
North of Nowhere is
officially open for business.
448
00:17:09,767 --> 00:17:11,065
- Let's go.
- Let's go.
449
00:17:11,066 --> 00:17:12,899
That's exciting.
[clapping]
450
00:17:12,900 --> 00:17:15,532
♪ [indistinct chatter] ♪
451
00:17:15,533 --> 00:17:18,165
♪
452
00:17:18,166 --> 00:17:20,566
GUEST: Wow.
453
00:17:20,567 --> 00:17:22,199
- How are we doing today?
- Good!
454
00:17:22,200 --> 00:17:23,799
- Cheers!
- Cheers!
455
00:17:23,800 --> 00:17:30,733
♪
456
00:17:30,734 --> 00:17:31,666
SERVER: The judges'
table has arrived.
457
00:17:31,667 --> 00:17:32,800
COULSON: Great.
458
00:17:34,967 --> 00:17:36,733
Okay,
I'm going out to talk.
459
00:17:36,734 --> 00:17:37,999
All these hours I've
worked in restaurants,
460
00:17:38,000 --> 00:17:39,699
20 years of experience.
461
00:17:39,700 --> 00:17:40,999
The whole thing
you've trained for
462
00:17:41,000 --> 00:17:42,632
comes down
to this one day.
463
00:17:42,633 --> 00:17:44,299
This is it, this is
game seven.
464
00:17:44,300 --> 00:17:47,466
♪
465
00:17:47,467 --> 00:17:49,065
- How cool is this?
- Yeah, it's great.
466
00:17:49,066 --> 00:17:51,899
EDEN: It's light, it's warm,
it's welcoming.
467
00:17:51,900 --> 00:17:54,099
There's a lot of wood,
which is also very warm.
468
00:17:54,100 --> 00:17:56,065
DAVID: He's got a vision.
469
00:17:56,066 --> 00:17:58,632
MIJUNE: Hi, Coulson!
COULSON: Welcome...
470
00:17:58,633 --> 00:18:01,199
- Thank you.
- ...to North of Nowhere.
471
00:18:01,200 --> 00:18:03,366
DAVID: Where is
North of Nowhere?
472
00:18:03,367 --> 00:18:05,699
COULSON: It could be anywhere
in the Canadian landscape.
473
00:18:05,700 --> 00:18:07,265
Farmland restaurant.
474
00:18:07,266 --> 00:18:09,599
This menu tonight
is the summer menu.
475
00:18:09,600 --> 00:18:11,232
It's light,
it's balanced.
476
00:18:11,233 --> 00:18:12,766
It's everything that
I've been cooking
477
00:18:12,767 --> 00:18:14,065
to get to this point.
478
00:18:14,066 --> 00:18:15,866
North of Nowhere is
Coulson Armstrong.
479
00:18:15,867 --> 00:18:17,065
- Love it.
- Nice.
480
00:18:17,066 --> 00:18:18,366
- So welcome.
- Thanks, Coulson.
481
00:18:18,367 --> 00:18:20,132
Thank you, Coulson.
482
00:18:20,133 --> 00:18:21,132
MIJUNE: The first look
of the menu,
483
00:18:21,133 --> 00:18:22,899
I like how it reads so far.
484
00:18:22,900 --> 00:18:24,599
I really like the
ingredient choices,
485
00:18:24,600 --> 00:18:26,666
and I'm just really
excited to dig into this.
486
00:18:26,667 --> 00:18:27,733
MARK: I'm intrigued because
487
00:18:27,734 --> 00:18:29,632
his combinations
are different.
488
00:18:29,633 --> 00:18:31,032
I think it's wonderful.
489
00:18:31,033 --> 00:18:32,332
COULSON: Judges are
locked in, now we go.
490
00:18:32,333 --> 00:18:33,332
CHRIS: Oui, Chef.
491
00:18:33,333 --> 00:18:35,866
COULSON: Just make sure
that cracker stays flat.
492
00:18:35,867 --> 00:18:43,933
♪
493
00:18:43,934 --> 00:18:45,165
EDEN: Oh, wow.
494
00:18:45,166 --> 00:18:47,165
COULSON: Canadian
bluefin tuna.
495
00:18:47,166 --> 00:18:48,699
When it comes up
the coast,
496
00:18:48,700 --> 00:18:50,632
it always has to
stay swimmin'.
497
00:18:50,633 --> 00:18:52,199
And that's very
similar to me, like,
498
00:18:52,200 --> 00:18:54,232
I'm always moving.
I'm always going.
499
00:18:54,233 --> 00:18:56,599
And a lot of energy
goes into this dish.
500
00:18:56,600 --> 00:18:59,099
You got a red fife
lavash as a cracker,
501
00:18:59,100 --> 00:19:01,265
and then you have
the bluefin tuna.
502
00:19:01,266 --> 00:19:03,199
And that's seasoned with a
little bit of celery salt.
503
00:19:03,200 --> 00:19:05,966
The broth, it's celery, so
it should be really light
504
00:19:05,967 --> 00:19:07,799
and balanced
with the tuna.
505
00:19:07,800 --> 00:19:09,399
EDEN: Thank you, Chef.
506
00:19:09,400 --> 00:19:11,866
I'm just smelling
this broth.
507
00:19:11,867 --> 00:19:13,265
Celery, sweet.
508
00:19:13,266 --> 00:19:15,366
DAVID: There is so
much body in this.
509
00:19:15,367 --> 00:19:17,299
MARK: Celery is one of
my favourite vegetables,
510
00:19:17,300 --> 00:19:20,399
and it has such a
sophisticated flavour to it.
511
00:19:20,400 --> 00:19:21,999
DAVID: This is the most
sophisticated version of it
512
00:19:22,000 --> 00:19:23,099
I think I've ever seen.
513
00:19:23,100 --> 00:19:24,466
JANET: There's a lot of
richness in the fattiness
514
00:19:24,467 --> 00:19:26,966
of the fish and
the mayonnaise.
515
00:19:26,967 --> 00:19:27,966
MARK: It's a
beautiful amuse.
516
00:19:27,967 --> 00:19:29,933
You're wishing for
another tuna, but it's...
517
00:19:29,934 --> 00:19:31,366
it's good not to
have any more.
518
00:19:31,367 --> 00:19:33,099
DAVID: That's the mark of
an amazing chef-
519
00:19:33,100 --> 00:19:34,332
he leaves you wanting
one bite more.
520
00:19:34,333 --> 00:19:35,999
MARK: Yeah.
521
00:19:36,000 --> 00:19:37,332
- Great.
- Nice work.
522
00:19:37,333 --> 00:19:38,833
COULSON: First course out.
523
00:19:38,834 --> 00:19:40,399
So up next is
scallop crudo.
524
00:19:40,400 --> 00:19:41,833
There's some
big flavours here.
525
00:19:41,834 --> 00:19:42,799
It needs to be ice cold,
526
00:19:42,800 --> 00:19:44,099
and everything just
needs to be perfect.
527
00:19:44,100 --> 00:19:45,332
- Yes, Chef.
- Great.
528
00:19:45,333 --> 00:19:46,399
Thank you very much.
529
00:19:46,400 --> 00:19:48,966
The second course on
my menu is scallops,
530
00:19:48,967 --> 00:19:51,432
sea urchin and grape
Sun Gold tomatoes.
531
00:19:51,433 --> 00:19:54,032
So the scallops have been
marinated in like a little
532
00:19:54,033 --> 00:19:56,432
sesame, lime juice,
fish sauce.
533
00:19:56,433 --> 00:19:58,466
Okay, so we're doing
five scallops per.
534
00:19:58,467 --> 00:20:00,366
The centre's gonna be
where the sea urchin lands.
535
00:20:00,367 --> 00:20:01,466
HOLLY: Perfect.
536
00:20:01,467 --> 00:20:02,999
COULSON: My favourite
combination is tomato
537
00:20:03,000 --> 00:20:04,065
and sea urchin.
538
00:20:04,066 --> 00:20:06,366
I find that they're
so similar in sweetness,
539
00:20:06,367 --> 00:20:08,366
but they're like so
different that
540
00:20:08,367 --> 00:20:10,199
it's just like these two
flavours working together
541
00:20:10,200 --> 00:20:12,032
to create something new.
542
00:20:12,033 --> 00:20:14,966
This is our tomato water
seasoned with katsuobushi,
543
00:20:14,967 --> 00:20:17,332
kombu,
tomato vinegar.
544
00:20:17,333 --> 00:20:20,366
I haven't made this
dish before, so like,
545
00:20:20,367 --> 00:20:22,299
putting these things that
have never been created
546
00:20:22,300 --> 00:20:24,699
before in front of the
judges is taking a risk.
547
00:20:24,700 --> 00:20:31,899
♪
548
00:20:31,900 --> 00:20:33,232
- Beautiful.
- Hi, Coulson.
549
00:20:33,233 --> 00:20:37,065
Hi. Favourite season in
the garden is tomato.
550
00:20:37,066 --> 00:20:38,799
So it's Hokkaido
sea urchin
551
00:20:38,800 --> 00:20:41,132
on top of a
beautiful tomato.
552
00:20:41,133 --> 00:20:42,999
Then you have
scallop crudo,
553
00:20:43,000 --> 00:20:45,265
and then it's a
tomato water seasoned
554
00:20:45,266 --> 00:20:47,299
with kombu katsuobushi,
tomato powder,
555
00:20:47,300 --> 00:20:48,299
tomato vinegar.
556
00:20:48,300 --> 00:20:49,399
- Looks beautiful.
- Thank you.
557
00:20:49,400 --> 00:20:51,199
- Thank you, Coulson.
- Thank you, Coulson.
558
00:20:51,200 --> 00:20:52,933
♪
559
00:20:52,934 --> 00:20:54,165
DAVID: Mmm, oh, wow.
560
00:20:54,166 --> 00:20:56,366
- Mmm.
- Oh, my God!
561
00:20:56,367 --> 00:20:57,899
JANET: The one bite could
win this whole thing.
562
00:20:57,900 --> 00:20:59,065
[laughing]
563
00:20:59,066 --> 00:21:01,165
MIJUNE: That bite had so
much texture going on it,
564
00:21:01,166 --> 00:21:03,366
with the creamy
richness of the uni,
565
00:21:03,367 --> 00:21:06,332
but like a clean juicy burst
of acidity from the tomato.
566
00:21:06,333 --> 00:21:09,866
DAVID: The tomato water was
just this perfect, velvety...
567
00:21:09,867 --> 00:21:11,332
like cooling umami.
568
00:21:11,333 --> 00:21:13,499
- It's like silky.
- Yeah.
569
00:21:13,500 --> 00:21:16,199
MARK: The scallops had the
perfect unctuousness on,
570
00:21:16,200 --> 00:21:17,966
on your tooth.
EDEN: So good.
571
00:21:17,967 --> 00:21:20,132
JANET: I'm gonna go back to
the name, North of Nowhere.
572
00:21:20,133 --> 00:21:22,366
I don't know where I am,
and now I really-
573
00:21:22,367 --> 00:21:25,499
the name actually really
suits this experience.
574
00:21:25,500 --> 00:21:27,232
You know,
he's delivering
575
00:21:27,233 --> 00:21:29,232
something really
special here.
576
00:21:29,233 --> 00:21:31,065
COULSON: Okay,
Chris, go time now.
577
00:21:31,066 --> 00:21:32,599
CHRIS: Yeah. You want me
to drop first round pasta?
578
00:21:32,600 --> 00:21:34,099
COULSON: Yep.
579
00:21:34,100 --> 00:21:35,933
For my third course,
I'm serving
580
00:21:35,934 --> 00:21:39,232
pork prosciutto sugo
with farfalle pasta.
581
00:21:39,233 --> 00:21:41,165
CHRIS: I just want to make
sure that it's cooked nice
582
00:21:41,166 --> 00:21:42,566
and it tastes delicious.
583
00:21:42,567 --> 00:21:44,165
COULSON: The pork
and prosciutto are
584
00:21:44,166 --> 00:21:45,499
the only meat
on my menu.
585
00:21:45,500 --> 00:21:47,265
'Cause it's a
summer menu,
586
00:21:47,266 --> 00:21:49,499
you need a little bit of acid,
keep it light.
587
00:21:49,500 --> 00:21:51,532
So, I got lemon juice
already in the sauce.
588
00:21:51,533 --> 00:21:53,432
And the garlic scapes
we pickled.
589
00:21:53,433 --> 00:21:56,332
And I'm putting green
asparagus into the sugo.
590
00:21:56,333 --> 00:21:59,466
It's adding a little bit of
crunch into the soft pasta.
591
00:21:59,467 --> 00:22:01,132
CHRIS: How much time is
left on the next pasta?
592
00:22:01,133 --> 00:22:02,566
COULSON: 33 seconds.
593
00:22:02,567 --> 00:22:04,566
To serve pasta to this
many people properly,
594
00:22:04,567 --> 00:22:07,232
it's all timing,
it's all precision.
595
00:22:07,233 --> 00:22:08,499
It's such a dance.
596
00:22:08,500 --> 00:22:10,432
Next six.
Keep it up, Chris.
597
00:22:10,433 --> 00:22:11,866
Now we're in the groove.
CHRIS: Yes, Chef.
598
00:22:11,867 --> 00:22:13,432
[sizzling]
599
00:22:13,433 --> 00:22:17,366
♪
600
00:22:17,367 --> 00:22:19,532
COULSON: Next up,
this is like a blanco sugo.
601
00:22:19,533 --> 00:22:22,699
With a pork shoulder,
and then prosciutto as well.
602
00:22:22,700 --> 00:22:25,699
It's a farfalle noodle,
seasoned with field spinach.
603
00:22:25,700 --> 00:22:28,032
You have some
pickled garlic scapes,
604
00:22:28,033 --> 00:22:30,532
green asparagus,
powdered parm, basil oil.
605
00:22:30,533 --> 00:22:33,132
- Wow.
- Thanks, Coulson.
606
00:22:33,133 --> 00:22:34,766
DAVID: Just the visual
on this is like...
607
00:22:34,767 --> 00:22:37,999
EDEN: Stunning.
That is so good.
608
00:22:38,000 --> 00:22:39,366
MIJUNE: You're getting
so much unctuousness
609
00:22:39,367 --> 00:22:41,766
and richness in that pork,
it's delicious.
610
00:22:41,767 --> 00:22:43,432
MARK: This is airy.
611
00:22:43,433 --> 00:22:46,466
The garlic scapes have that
little bit of acidity in there.
612
00:22:46,467 --> 00:22:48,699
It just balances perfectly
across your palate.
613
00:22:48,700 --> 00:22:49,733
MIJUNE: Totally.
614
00:22:49,734 --> 00:22:52,366
JANET: This is melt in
your mouth farfalle here.
615
00:22:52,367 --> 00:22:55,532
There is so much flavour
in this pasta dish.
616
00:22:55,533 --> 00:22:58,766
DAVID: My only critique is
that for this pasta shape,
617
00:22:58,767 --> 00:23:01,499
while the centre is al dente,
the actual farfalle itself
618
00:23:01,500 --> 00:23:02,766
was rolled a little bit thin.
619
00:23:02,767 --> 00:23:04,466
JANET: Yeah,
a little bit uneven.
620
00:23:04,467 --> 00:23:06,933
DAVID: But overall,
it eats fantastically.
621
00:23:06,934 --> 00:23:09,332
GUEST: This is unbelievable.
622
00:23:09,333 --> 00:23:10,699
♪
623
00:23:10,700 --> 00:23:11,733
- Good job.
- Okay.
624
00:23:11,734 --> 00:23:12,766
I'm so proud
of you guys.
625
00:23:12,767 --> 00:23:14,699
CHRIS: Next trout coming
out right now, chefs.
626
00:23:14,700 --> 00:23:16,332
COULSON: Next trout,
let's go.
627
00:23:16,333 --> 00:23:17,332
CHRIS: Coulson,
as an executive chef,
628
00:23:17,333 --> 00:23:19,165
he's calm,
he's collected.
629
00:23:19,166 --> 00:23:20,566
We're flowing right now,
we're going into our last
630
00:23:20,567 --> 00:23:23,299
savoury course before
dessert and, yeah,
631
00:23:23,300 --> 00:23:24,499
it's going good
so far, but...
632
00:23:24,500 --> 00:23:26,432
[claps]
Still two left to go.
633
00:23:26,433 --> 00:23:27,699
COULSON: Okay,
pick it up, please.
634
00:23:27,700 --> 00:23:29,332
Nice work.
635
00:23:29,333 --> 00:23:33,065
♪
636
00:23:33,066 --> 00:23:34,833
This is a local trout.
637
00:23:34,834 --> 00:23:36,733
It's been garnished
with cabbage.
638
00:23:36,734 --> 00:23:38,833
And then, it's a sauce of
the trout roe with
639
00:23:38,834 --> 00:23:40,799
some tobiko, and then
fines herbes.
640
00:23:40,800 --> 00:23:43,399
- Thank you, Chef.
- Thanks, Coulson.
641
00:23:43,400 --> 00:23:45,199
MIJUNE: I love the
combination of tobiko
642
00:23:45,200 --> 00:23:46,866
as well as the
cod roe in here.
643
00:23:46,867 --> 00:23:50,466
The little bites of salty
flavour, it's very delicious.
644
00:23:50,467 --> 00:23:51,833
The fish is cooked
really nicely.
645
00:23:51,834 --> 00:23:52,866
It's beautiful.
646
00:23:52,867 --> 00:23:54,599
JANET: And it's also rich
with the butter sauce,
647
00:23:54,600 --> 00:23:56,099
but also a balanced dish.
648
00:23:56,100 --> 00:23:57,466
And I love that he,
649
00:23:57,467 --> 00:23:59,132
that he kept the crunch
in the cabbage.
650
00:23:59,133 --> 00:24:00,733
MARK: There's a nice
acidity to the cabbage
651
00:24:00,734 --> 00:24:03,265
that balances out the
butter sauce.
652
00:24:03,266 --> 00:24:05,466
It's a very, very
sophisticated plate.
653
00:24:05,467 --> 00:24:06,966
DAVID: It's a work of art.
654
00:24:06,967 --> 00:24:09,366
It's like saying the most
with a whisper.
655
00:24:09,367 --> 00:24:11,666
You know what I mean?
It's just deft.
656
00:24:11,667 --> 00:24:13,699
MIJUNE: Does anyone have
a bone in their fish?
657
00:24:13,700 --> 00:24:14,666
- No.
- No.
658
00:24:14,667 --> 00:24:18,065
MIJUNE: I did.
Like a little, little thing.
659
00:24:18,066 --> 00:24:20,499
But, a thing.
At the end,
660
00:24:20,500 --> 00:24:21,766
if this is gonna be a,
you know,
661
00:24:21,767 --> 00:24:23,566
splitting hair competition-
DAVID: It might be.
662
00:24:23,567 --> 00:24:25,899
MIJUNE: You have to look
at those details.
663
00:24:25,900 --> 00:24:28,233
♪
664
00:24:35,467 --> 00:24:38,799
♪
665
00:24:38,800 --> 00:24:41,432
COULSON: Let's go!
10 minutes, bring it on.
666
00:24:41,433 --> 00:24:42,799
CHRIS: Okay, maple's on.
COULSON: Maple's on.
667
00:24:42,800 --> 00:24:43,999
For my dessert course,
668
00:24:44,000 --> 00:24:46,566
we're finishing with
a warm maple tart
669
00:24:46,567 --> 00:24:49,933
with this perfectly ripe
Délice de Bourgogne cheese.
670
00:24:49,934 --> 00:24:51,733
And you just pour maple
syrup on top of that.
671
00:24:51,734 --> 00:24:52,999
People think it's
too much cheese
672
00:24:53,000 --> 00:24:54,666
when they first see it,
673
00:24:54,667 --> 00:24:55,666
and then they eat it,
and they're like,
674
00:24:55,667 --> 00:24:56,766
"Yeah, it was just
enough cheese."
675
00:24:56,767 --> 00:24:58,666
When you get the maple,
you can go right over it,
676
00:24:58,667 --> 00:25:00,599
and it's just
like that much.
677
00:25:00,600 --> 00:25:02,799
My dessert is a risk,
but it's perfect,
678
00:25:02,800 --> 00:25:04,966
and to this restaurant
that's anywhere
679
00:25:04,967 --> 00:25:06,833
in the landscape
of Canada.
680
00:25:06,834 --> 00:25:07,966
Okay, you guys
can pick up.
681
00:25:07,967 --> 00:25:09,566
CHRIS: Heard, Chef.
682
00:25:09,567 --> 00:25:19,165
♪
683
00:25:19,166 --> 00:25:22,666
COULSON: So, this is why we
kept the meal light today.
684
00:25:22,667 --> 00:25:23,999
[laughing]
685
00:25:24,000 --> 00:25:26,099
EDEN: This is feeling like
a different kind of energy.
686
00:25:26,100 --> 00:25:28,666
COULSON: So, big thing
is maple syrup season.
687
00:25:28,667 --> 00:25:31,766
We've made a maple tart
with a walnut streusel,
688
00:25:31,767 --> 00:25:33,933
and then you have
a big chunk of
689
00:25:33,934 --> 00:25:37,466
Délice de Bourgogne.
EDEN: Thanks, Coulson.
690
00:25:37,467 --> 00:25:39,132
MIJUNE: Mmm, yes.
691
00:25:39,133 --> 00:25:40,899
DAVID: I mean,
this is crazy good.
692
00:25:40,900 --> 00:25:42,699
MIJUNE: It's really decadent,
rich, and heavy,
693
00:25:42,700 --> 00:25:43,966
and I don't mind
it at all...
694
00:25:43,967 --> 00:25:46,833
because he was so light
with all the other courses,
695
00:25:46,834 --> 00:25:50,232
this menu can afford to go
with a very heavy dessert.
696
00:25:50,233 --> 00:25:52,299
MARK: I find it
incredibly satisfying.
697
00:25:52,300 --> 00:25:53,666
The pastry is nutty.
698
00:25:53,667 --> 00:25:56,165
The cheese is beautifully
rich and mild.
699
00:25:56,166 --> 00:25:57,899
JANET: It looked
like a lot of cheese,
700
00:25:57,900 --> 00:25:59,934
but you needed every
last bite of that cheese.
701
00:26:00,066 --> 00:26:02,966
DAVID: Does anyone fault him
for taking what feels like
702
00:26:02,967 --> 00:26:06,032
a very earthy, fall or
wintertime dessert?
703
00:26:06,033 --> 00:26:09,899
MARK: In his defense,
maple syrup is a spring item.
704
00:26:09,900 --> 00:26:12,966
It's not a fall item.
It's just well done.
705
00:26:12,967 --> 00:26:14,632
HOLLY: All the
plates are out?
706
00:26:14,633 --> 00:26:16,165
Good job!
707
00:26:16,166 --> 00:26:18,165
- Good job, buddy.
- Incredible, incredible.
708
00:26:18,166 --> 00:26:19,833
COULSON: I'm really
proud of what I did.
709
00:26:19,834 --> 00:26:22,065
That's it, you know-
[voice cracking]
710
00:26:22,066 --> 00:26:23,799
I just wanted to
make my family-
711
00:26:23,800 --> 00:26:25,766
my wife, Taryn,
and my daughter, Nora-
712
00:26:25,767 --> 00:26:28,766
I just wanted to
make them proud and...
713
00:26:28,767 --> 00:26:30,733
I did it.
714
00:26:30,734 --> 00:26:32,966
I know I did it, like...
715
00:26:32,967 --> 00:26:34,833
for them, so...
716
00:26:34,834 --> 00:26:44,432
♪
717
00:26:44,433 --> 00:26:46,265
ALEX: This is so nice.
718
00:26:46,266 --> 00:26:48,999
It gives an upscale,
fine dining vibe.
719
00:26:49,000 --> 00:26:50,899
Looking around
this restaurant,
720
00:26:50,900 --> 00:26:52,366
this is a dream
come true.
721
00:26:52,367 --> 00:26:54,265
My tasting menu is very
unique because
722
00:26:54,266 --> 00:26:56,966
I'm covering all five
regions of Canada
723
00:26:56,967 --> 00:26:59,265
and its iconic
food ingredients.
724
00:26:59,266 --> 00:27:01,833
We should be really
proud of being Canadians.
725
00:27:01,834 --> 00:27:03,632
I want my service team
to really embody
726
00:27:03,633 --> 00:27:05,165
the concept of
fine dining.
727
00:27:05,166 --> 00:27:08,199
So, ladies first.
Pull the chairs out.
728
00:27:08,200 --> 00:27:10,165
The first impression
is really important.
729
00:27:10,166 --> 00:27:11,933
All the small details
will give them the
730
00:27:11,934 --> 00:27:13,299
fine dining vibe.
731
00:27:13,300 --> 00:27:16,499
I'm one service away from
becoming Canada's top chef.
732
00:27:16,500 --> 00:27:19,132
- Chefs!
- Awesome, let's go!
733
00:27:19,133 --> 00:27:20,966
As a Canadian chef,
it is extremely important
734
00:27:20,967 --> 00:27:23,899
to showcase Canada
and be proud of it.
735
00:27:23,900 --> 00:27:24,933
KATY: Yeah, a little
more seasoning.
736
00:27:24,934 --> 00:27:26,032
ALEX: Little
more seasoning.
737
00:27:26,033 --> 00:27:28,199
For the amuse bouche course,
we're gonna start off
738
00:27:28,200 --> 00:27:29,766
with Northern Territories.
739
00:27:29,767 --> 00:27:31,866
I'm serving Arctic char
two ways.
740
00:27:31,867 --> 00:27:34,165
Second course, we're going
to Atlantic region.
741
00:27:34,166 --> 00:27:36,232
We'll have a Nova Scotia
lobster bisque.
742
00:27:36,233 --> 00:27:37,432
For the third course,
743
00:27:37,433 --> 00:27:38,699
we're going to
the West Coast.
744
00:27:38,700 --> 00:27:40,332
I'm using Haida Gwaii
sablefish.
745
00:27:40,333 --> 00:27:41,432
For the main course,
746
00:27:41,433 --> 00:27:42,999
we're going to the
Prairie region,
747
00:27:43,000 --> 00:27:45,132
so beautiful Alberta
lamb loin.
748
00:27:45,133 --> 00:27:46,699
And, we're serving it
with about
749
00:27:46,700 --> 00:27:48,199
six different components.
750
00:27:48,200 --> 00:27:49,299
Finally,
for the dessert,
751
00:27:49,300 --> 00:27:51,999
we have Ontario organic
strawberry cake.
752
00:27:52,000 --> 00:27:54,999
On top of that, we'll have a
Quebec foie gras ice cream.
753
00:27:55,000 --> 00:27:56,632
- It's getting there, Chef.
- It's getting there.
754
00:27:56,633 --> 00:27:58,466
ALEX: There's zero
room for error.
755
00:27:58,467 --> 00:28:00,132
Chefs,
doors are open!
756
00:28:00,133 --> 00:28:01,532
- Doors open, oui!
- Yes, Chef!
757
00:28:01,533 --> 00:28:08,466
♪
758
00:28:08,467 --> 00:28:09,933
SERVER: We're gonna be
going coast to coast,
759
00:28:09,934 --> 00:28:11,632
across five different regions.
760
00:28:11,633 --> 00:28:13,132
- This is really nice in here.
- It is really nice.
761
00:28:13,133 --> 00:28:14,933
♪
762
00:28:14,934 --> 00:28:16,299
- Cheers.
- Cheers.
763
00:28:16,300 --> 00:28:17,632
- Interesting.
- Oh, wow!
764
00:28:17,633 --> 00:28:19,399
MARK: Oh, it looks
very cool, huh?
765
00:28:19,400 --> 00:28:21,065
Very glam.
766
00:28:21,066 --> 00:28:22,432
JANET: Oh, thank you.
767
00:28:22,433 --> 00:28:24,699
MARK: People love a
tablecloth at night.
768
00:28:24,700 --> 00:28:26,899
You cannot do
fine dining without it.
769
00:28:26,900 --> 00:28:28,566
- Hello, Judges.
- Amazing.
770
00:28:28,567 --> 00:28:29,766
- Hi, Alex.
- Hi!
771
00:28:29,767 --> 00:28:31,566
ALEX: Welcome to
Sovereign 1867.
772
00:28:31,567 --> 00:28:33,966
The last few challenges,
I was working really hard
773
00:28:33,967 --> 00:28:37,032
to show the Korean side
of me as a chef.
774
00:28:37,033 --> 00:28:39,099
But this is perfect
opportunity for me
775
00:28:39,100 --> 00:28:41,799
to show you how much
I am proud
776
00:28:41,800 --> 00:28:44,666
and passionate for
Canadian ingredients.
777
00:28:44,667 --> 00:28:45,966
Thanks for coming
to my restaurant.
778
00:28:45,967 --> 00:28:47,532
- Amazing. Thank you, Chef.
- Thank you.
779
00:28:47,533 --> 00:28:49,632
EDEN: So much confidence.
MARK: Bring it on.
780
00:28:49,633 --> 00:28:52,032
ALEX: We should be ready
for the first course, chefs!
781
00:28:52,033 --> 00:28:53,165
- Oui, Chef.
- Yes, Chef!
782
00:28:53,166 --> 00:28:54,532
We're gonna start off
with amuse bouche
783
00:28:54,533 --> 00:28:55,966
and a bread course.
784
00:28:55,967 --> 00:28:57,499
We're gonna serve
bannock crostinis with
785
00:28:57,500 --> 00:29:00,432
smoked Arctic char
and herb spread.
786
00:29:00,433 --> 00:29:01,799
And then,
as amuse bouche,
787
00:29:01,800 --> 00:29:04,065
I'll have an Arctic char
barley salad.
788
00:29:04,066 --> 00:29:06,132
It's got a pleasant heat.
789
00:29:06,133 --> 00:29:08,165
It's gonna be stuffed
in a seaweed roll
790
00:29:08,166 --> 00:29:09,999
with some citrus gel.
791
00:29:10,000 --> 00:29:11,966
The flavour is
gonna be sweet,
792
00:29:11,967 --> 00:29:13,599
little bit spicy
'cause I'm using
793
00:29:13,600 --> 00:29:15,299
fermented chili dressing.
794
00:29:15,300 --> 00:29:17,132
The Arctic char is
super flavourful.
795
00:29:17,133 --> 00:29:18,399
It's gonna be nice.
796
00:29:18,400 --> 00:29:19,599
Okay, grab those.
797
00:29:19,600 --> 00:29:20,632
I want the amuse bouche
and the bread
798
00:29:20,633 --> 00:29:22,199
to come out together.
799
00:29:22,200 --> 00:29:27,999
♪
800
00:29:28,000 --> 00:29:30,799
This is the land of
Indigenous culture,
801
00:29:30,800 --> 00:29:32,532
Arctic beauty,
and adventure.
802
00:29:32,533 --> 00:29:34,332
We're going to
Northern Territories.
803
00:29:34,333 --> 00:29:36,599
What we have here is
Arctic char two ways.
804
00:29:36,600 --> 00:29:39,599
As amuse bouche, I have the
Arctic char barley salad in
805
00:29:39,600 --> 00:29:43,032
the crispy seaweed roll with
my fermented chili dressing.
806
00:29:43,033 --> 00:29:45,199
In the middle is sort
of the bread course.
807
00:29:45,200 --> 00:29:49,466
We have bannock crostinis with
a smoked Arctic char spread.
808
00:29:49,467 --> 00:29:51,233
- Thank you.
- Please enjoy, thank you.
809
00:29:52,233 --> 00:29:55,532
EDEN: I love how crispy that
seaweed roll actually was.
810
00:29:55,533 --> 00:29:57,265
MIJUNE: The technique
was beautiful,
811
00:29:57,266 --> 00:29:58,999
and I love the
presentation of it.
812
00:29:59,000 --> 00:30:02,232
It was like spicy and sweet,
but not overly so.
813
00:30:02,233 --> 00:30:04,199
DAVID: The mousse
is fantastic.
814
00:30:04,200 --> 00:30:06,065
It's light, it's airy,
it's fatty.
815
00:30:06,066 --> 00:30:07,933
But there's also
this lovely acidity.
816
00:30:07,934 --> 00:30:09,432
MARK:
The Arctic char spread,
817
00:30:09,433 --> 00:30:11,232
very impressive the
way he did this.
818
00:30:11,233 --> 00:30:13,232
Home run, home run.
819
00:30:13,233 --> 00:30:15,666
GUEST: They were really
great starters.
820
00:30:15,667 --> 00:30:18,366
Made me excited for
the rest of the meal.
821
00:30:18,367 --> 00:30:19,766
ALEX: We're gonna have to
start thinking about the
822
00:30:19,767 --> 00:30:21,666
next course, which is
the lobster bisque.
823
00:30:21,667 --> 00:30:23,399
Katy, take the lead, please.
824
00:30:23,400 --> 00:30:25,199
I can make a really
good lobster bisque.
825
00:30:25,200 --> 00:30:28,432
My lobster bisque has
lobster claw salad,
826
00:30:28,433 --> 00:30:30,966
croquettes,
mussel salad,
827
00:30:30,967 --> 00:30:33,666
some egg yolk gel,
and lobster tail meat.
828
00:30:33,667 --> 00:30:36,733
What's gonna wow the judges
is that I'm doing something
829
00:30:36,734 --> 00:30:39,599
very classic with my
skillset and technique.
830
00:30:39,600 --> 00:30:41,199
I really hope that
they enjoy it.
831
00:30:41,200 --> 00:30:42,967
Can I show you guys
how much we pour?
832
00:30:44,200 --> 00:30:45,366
Maybe this much.
833
00:30:45,367 --> 00:30:47,766
And the soup will be
served French style.
834
00:30:47,767 --> 00:30:49,599
It will be poured
at the table side.
835
00:30:49,600 --> 00:30:51,399
This is a fine dining
restaurant,
836
00:30:51,400 --> 00:30:54,699
and the presentation has
to be on the same level.
837
00:30:54,700 --> 00:30:56,265
Soup's ready,
let's go.
838
00:30:56,266 --> 00:30:58,133
Synchronized,
please, synchronized.
839
00:30:59,266 --> 00:31:00,332
- Oh, okay.
- Here we go.
840
00:31:00,333 --> 00:31:02,265
DAVID: Round two.
841
00:31:02,266 --> 00:31:04,899
- This is stunning.
- Yeah.
842
00:31:04,900 --> 00:31:06,966
We're going to the
Atlantic region.
843
00:31:06,967 --> 00:31:09,199
We have the Nova Scotia
lobster bisque,
844
00:31:09,200 --> 00:31:10,466
PEI mussel salad,
845
00:31:10,467 --> 00:31:12,733
and Newfoundland
salt cod croquettes.
846
00:31:12,734 --> 00:31:13,766
- Please enjoy.
- Beautiful.
847
00:31:13,767 --> 00:31:15,500
- Thank you.
- Thank you, Alex.
848
00:31:17,500 --> 00:31:19,099
DAVID: That is good bisque.
849
00:31:19,100 --> 00:31:21,399
JANET: So much flavour
and a lightness to it,
850
00:31:21,400 --> 00:31:23,833
and a depth to it.
It's really beautiful.
851
00:31:23,834 --> 00:31:27,532
And the crunchiness of
the croquette was just the
852
00:31:27,533 --> 00:31:29,933
textural difference that
you needed in this plate.
853
00:31:29,934 --> 00:31:31,632
DAVID: The texture I think
is one of the best parts,
854
00:31:31,633 --> 00:31:33,332
that it is silky.
855
00:31:33,333 --> 00:31:35,232
There is not a
particle to this broth.
856
00:31:35,233 --> 00:31:36,466
MIJUNE: There's a lot of
work that went into this.
857
00:31:36,467 --> 00:31:37,799
DAVID: There's basically
three different
858
00:31:37,800 --> 00:31:40,499
protein servings on here
that all could have,
859
00:31:40,500 --> 00:31:42,332
on their own,
stood up in this dish.
860
00:31:42,333 --> 00:31:43,933
♪
861
00:31:43,934 --> 00:31:46,966
- Oh, it's so good.
- My favourite dish so far.
862
00:31:46,967 --> 00:31:48,332
ALEX: Nice meeting you,
good evening.
863
00:31:48,333 --> 00:31:49,999
My name is Alex Kim,
I'm the chef here.
864
00:31:50,000 --> 00:31:51,899
EDEN: Alex has gone
to every table.
865
00:31:51,900 --> 00:31:53,399
I think that's
pretty incredible.
866
00:31:53,400 --> 00:31:54,499
JANET: He's taking,
you know, time away
867
00:31:54,500 --> 00:31:56,532
from just focusing
on our dishes.
868
00:31:56,533 --> 00:31:58,332
He's thinking about
everybody in the restaurant
869
00:31:58,333 --> 00:31:59,733
and I can notice that.
870
00:31:59,734 --> 00:32:02,332
- I'm from Vancouver.
- Awesome, nice to meet you.
871
00:32:02,333 --> 00:32:03,599
- Nice to meet you too.
- [laughing]
872
00:32:03,600 --> 00:32:05,899
KATY: It's such an
honour working with Alex.
873
00:32:05,900 --> 00:32:07,966
ALEX: First two out, chefs,
three course left.
874
00:32:07,967 --> 00:32:10,499
KATY: So cool to
see his precision.
875
00:32:10,500 --> 00:32:14,366
It's head in the game,
stay focused for Alex, and...
876
00:32:14,367 --> 00:32:15,499
that's it.
877
00:32:15,500 --> 00:32:16,766
ALEX: This is
where we're from.
878
00:32:16,767 --> 00:32:17,799
KATY: West Coast
best coast, yeah?
879
00:32:17,800 --> 00:32:18,833
ALEX: West Coast
the best coast.
880
00:32:18,834 --> 00:32:20,399
KATY: Let's go.
881
00:32:20,400 --> 00:32:23,866
♪
882
00:32:23,867 --> 00:32:26,299
ALEX: We're going to the
West Coast, where I'm from.
883
00:32:26,300 --> 00:32:28,199
So we have the
Haida Gwaii sablefish,
884
00:32:28,200 --> 00:32:30,566
lightly marinated in
my soy ginger
885
00:32:30,567 --> 00:32:31,899
and little bit of garlic.
886
00:32:31,900 --> 00:32:34,265
On the bottom, I have
a BC Dungeness crab,
887
00:32:34,266 --> 00:32:36,232
asparagus fregola,
and then around it
888
00:32:36,233 --> 00:32:38,933
I have a little bit of
citrus and dashi foam.
889
00:32:38,934 --> 00:32:39,966
- Please enjoy.
- Thank you!
890
00:32:39,967 --> 00:32:41,633
- Thank you, Chef.
- Thank you, Alex.
891
00:32:43,266 --> 00:32:45,432
- So much flavour!
- Oh, my gosh, so good.
892
00:32:45,433 --> 00:32:46,933
MIJUNE: The sablefish
is delicious.
893
00:32:46,934 --> 00:32:48,966
This is almost like a
Japanese technique on it,
894
00:32:48,967 --> 00:32:50,265
the way he marinated it.
895
00:32:50,266 --> 00:32:53,532
JANET: The precision on this
plate is just immaculate.
896
00:32:53,533 --> 00:32:54,733
Pretty flawless.
897
00:32:54,734 --> 00:32:56,933
MARK: Everything Alex
touches is very artful.
898
00:32:56,934 --> 00:32:59,733
And it's super precise,
and...
899
00:32:59,734 --> 00:33:00,933
that's the
beauty of it.
900
00:33:00,934 --> 00:33:03,699
DAVID: This dish was executed
technically flawlessly.
901
00:33:03,700 --> 00:33:05,366
My only critique is that a
version of this
902
00:33:05,367 --> 00:33:07,065
exact plate of food is
something that I cooked
903
00:33:07,066 --> 00:33:09,399
in my very first restaurant
20 years ago.
904
00:33:09,400 --> 00:33:10,699
So, you know, it's been
around the block.
905
00:33:10,700 --> 00:33:12,366
MARK: It's not new.
906
00:33:12,367 --> 00:33:14,200
♪
907
00:33:22,166 --> 00:33:23,599
ALEX: How we're
gonna serve is the...
908
00:33:23,600 --> 00:33:25,499
lamb's gonna be
on this side.
909
00:33:25,500 --> 00:33:26,699
For the main course,
910
00:33:26,700 --> 00:33:28,833
I'm doing beautiful
Alberta lamb loin,
911
00:33:28,834 --> 00:33:30,599
and we're serving it
with about
912
00:33:30,600 --> 00:33:31,933
six different components.
913
00:33:31,934 --> 00:33:34,132
I have Saskatchewan
chickpea panisse,
914
00:33:34,133 --> 00:33:36,833
Manitoba wild rice
stuffed morel mushrooms,
915
00:33:36,834 --> 00:33:38,432
and local carrots.
916
00:33:38,433 --> 00:33:39,933
ANTHONY: Okay,
it's time to grill.
917
00:33:39,934 --> 00:33:42,632
ALEX: I want this lamb to be
cooked just at medium rare.
918
00:33:42,633 --> 00:33:46,065
ANTHONY: If we heat too much,
it's gonna hover cook and...
919
00:33:46,066 --> 00:33:49,265
Alex is going to
kill me. [laughing]
920
00:33:49,266 --> 00:33:50,899
ALEX: The lamb, it's got
the nice flavour
921
00:33:50,900 --> 00:33:53,265
through the herb crust.
It's so good.
922
00:33:53,266 --> 00:33:55,899
I know a lot of people like
mint flavour with lamb,
923
00:33:55,900 --> 00:33:58,866
but this carrot top salsa
verde is my take on it.
924
00:33:58,867 --> 00:34:01,799
It's a little bit sweeter,
it's got nice freshness
925
00:34:01,800 --> 00:34:03,132
and brightness to it.
926
00:34:03,133 --> 00:34:04,833
Lamb is on the
lefthand side, please.
927
00:34:04,834 --> 00:34:07,766
I want the judges to see
the technique on the plate
928
00:34:07,767 --> 00:34:09,833
because every single
detail counts.
929
00:34:09,834 --> 00:34:11,999
Make sure the morels stay on
top of the panisse, please.
930
00:34:12,000 --> 00:34:14,833
♪
931
00:34:14,834 --> 00:34:16,165
EDEN: Alright...
932
00:34:16,166 --> 00:34:18,899
- Sharp.
- Wow.
933
00:34:18,900 --> 00:34:21,866
ALEX: So for this course,
the endless golden fields
934
00:34:21,867 --> 00:34:23,699
under the big blue skies.
935
00:34:23,700 --> 00:34:24,966
We're going to the Prairies.
936
00:34:24,967 --> 00:34:26,299
We have lamb loin,
937
00:34:26,300 --> 00:34:28,566
lightly herb crusted,
from Alberta.
938
00:34:28,567 --> 00:34:31,199
And we have Saskatchewan
chickpea panisse,
939
00:34:31,200 --> 00:34:34,799
Manitoba wild rice stuffed
morel mushrooms,
940
00:34:34,800 --> 00:34:36,232
local carrots.
941
00:34:36,233 --> 00:34:38,065
I have the carrot top
in the salsa verde.
942
00:34:38,066 --> 00:34:39,899
- Please enjoy.
- Thank you.
943
00:34:39,900 --> 00:34:42,165
Thank you, Alex.
944
00:34:42,166 --> 00:34:45,199
MARK: The cook on the
lamb is just 100% correct.
945
00:34:45,200 --> 00:34:46,332
100%.
946
00:34:46,333 --> 00:34:49,833
And very deft, like,
the crust adhered perfectly.
947
00:34:49,834 --> 00:34:50,999
Beautiful dish.
948
00:34:51,000 --> 00:34:52,232
DAVID: And also,
credit to him for not
949
00:34:52,233 --> 00:34:53,733
making something heavy
like a jus,
950
00:34:53,734 --> 00:34:56,432
but to have a salsa verde be
that vehicle at the end
951
00:34:56,433 --> 00:34:58,399
to tie everything together
is just fantastic.
952
00:34:58,400 --> 00:35:00,399
EDEN: And I like the crispy
rice that he brought on-
953
00:35:00,400 --> 00:35:02,332
the sweet,
the crunchy.
954
00:35:02,333 --> 00:35:04,232
MIJUNE: To do this
for Restaurant Wars,
955
00:35:04,233 --> 00:35:07,799
he is very ambitious to serve
40 people this quality...
956
00:35:07,800 --> 00:35:09,999
I think he took a
lot of risk there.
957
00:35:10,000 --> 00:35:12,966
JANET: This experience
feels very Michelin level.
958
00:35:12,967 --> 00:35:15,199
He really thought about
every little detail.
959
00:35:15,200 --> 00:35:17,666
You know, he's delivering
on the full experience.
960
00:35:17,667 --> 00:35:19,899
EDEN: It feels like the
team in the kitchen,
961
00:35:19,900 --> 00:35:22,332
like they've done
this for years.
962
00:35:22,333 --> 00:35:24,366
KATY: On to the last
course, let's go.
963
00:35:24,367 --> 00:35:25,866
ALEX: Chefs, you guys
have been amazing today,
964
00:35:25,867 --> 00:35:27,265
and every day.
965
00:35:27,266 --> 00:35:28,966
- Ha-ha, you are amazing.
- You are amazing.
966
00:35:28,967 --> 00:35:31,265
We're going to have a little
fun, savoury dessert.
967
00:35:31,266 --> 00:35:34,399
Ontario organic
strawberry cake.
968
00:35:34,400 --> 00:35:37,165
On top of that we'll have a
Quebec foie gras ice cream.
969
00:35:37,166 --> 00:35:39,733
This one is nice.
Good job, Tracy.
970
00:35:39,734 --> 00:35:42,032
The last components needs
to go on the dessert
971
00:35:42,033 --> 00:35:43,265
is the maple tuile.
972
00:35:43,266 --> 00:35:45,299
I moved to Canada
when I was 15.
973
00:35:45,300 --> 00:35:47,299
I love the nature,
the culture,
974
00:35:47,300 --> 00:35:48,432
and the people.
975
00:35:48,433 --> 00:35:51,065
And ultimately, I want
to be Canada's Top Chef.
976
00:35:51,066 --> 00:35:53,333
Maple leaves just like this.
Thank you so much.
977
00:35:55,133 --> 00:35:56,933
- Thank you.
- This is pretty.
978
00:35:56,934 --> 00:36:00,232
Bustling metropolitans
like Toronto and Montreal,
979
00:36:00,233 --> 00:36:02,399
we're going to the
central to finish.
980
00:36:02,400 --> 00:36:06,466
We have Ontario local
strawberries made into a cake.
981
00:36:06,467 --> 00:36:09,099
And then we have Quebec
foie gras ice cream,
982
00:36:09,100 --> 00:36:11,899
maple Chantilly,
and maple tuile on top.
983
00:36:11,900 --> 00:36:14,432
- Please enjoy, thank you.
- Thank you.
984
00:36:14,433 --> 00:36:16,199
EDEN: Well,
this is beautiful.
985
00:36:16,200 --> 00:36:19,099
MIJUNE: Mmm. I actually
wasn't sure if I wanted him
986
00:36:19,100 --> 00:36:20,566
to end on, like,
a foie gras ice cream,
987
00:36:20,567 --> 00:36:22,566
but I like his
interpretation of it.
988
00:36:22,567 --> 00:36:24,933
And it's a really tasty,
light dessert
989
00:36:24,934 --> 00:36:26,265
that could have been
really heavy.
990
00:36:26,266 --> 00:36:28,165
MARK: I'm just not, I'm not
getting the foie gras.
991
00:36:28,166 --> 00:36:30,232
Just let me down
a little bit.
992
00:36:30,233 --> 00:36:32,566
JANET: What stands out
most are the strawberries.
993
00:36:32,567 --> 00:36:34,999
I would have almost written
the menu to be,
994
00:36:35,000 --> 00:36:36,566
you know,
focused on that.
995
00:36:36,567 --> 00:36:38,099
EDEN: If he just gave us
a little more foie,
996
00:36:38,100 --> 00:36:39,399
this would have been
997
00:36:39,400 --> 00:36:41,332
a completely different
experience.
998
00:36:41,333 --> 00:36:43,466
But it was delicious.
I'm almost done.
999
00:36:43,467 --> 00:36:46,165
MARK: So much technique,
so much skill here.
1000
00:36:46,166 --> 00:36:47,499
What a pleasure to
be at the table.
1001
00:36:47,500 --> 00:36:49,132
DAVID: Yeah.
1002
00:36:49,133 --> 00:36:51,466
- Yeah, Chef!
- Yeah!
1003
00:36:51,467 --> 00:36:53,432
Let's go.
[laughing]
1004
00:36:53,433 --> 00:36:55,065
- Tracy, come here.
- Oh, sorry, I spaced out.
1005
00:36:55,066 --> 00:36:56,599
[laughing]
1006
00:36:56,600 --> 00:36:58,199
ALEX: There's a strong
feeling of accomplished.
1007
00:36:58,200 --> 00:37:00,265
Just the fact that
I got this done.
1008
00:37:00,266 --> 00:37:01,632
I'm very happy,
thank you.
1009
00:37:01,633 --> 00:37:03,065
And I missed you guys.
1010
00:37:03,066 --> 00:37:05,433
I just really enjoyed
showcasing Canada.
1011
00:37:06,500 --> 00:37:08,299
Yeah, I'm just really
proud of myself.
1012
00:37:08,300 --> 00:37:10,433
♪
1013
00:37:18,100 --> 00:37:21,332
♪
1014
00:37:21,333 --> 00:37:22,399
EDEN: This is it.
1015
00:37:22,400 --> 00:37:24,499
Two incredible chefs
poured their hearts
1016
00:37:24,500 --> 00:37:27,265
into their restaurants.
Who did it better?
1017
00:37:27,266 --> 00:37:29,399
MIJUNE: It's crazy how
talented both of them are,
1018
00:37:29,400 --> 00:37:32,032
and the restaurants we had
were literally night and day.
1019
00:37:32,033 --> 00:37:34,733
It is so hard to decide when
it's really neck and neck.
1020
00:37:34,734 --> 00:37:36,499
MARK: I think Alex...
1021
00:37:36,500 --> 00:37:38,232
had a complete
restaurant experience,
1022
00:37:38,233 --> 00:37:39,566
and I watched very carefully
1023
00:37:39,567 --> 00:37:41,666
the way he managed
the service staff.
1024
00:37:41,667 --> 00:37:44,299
All the plates were dropped
at exactly the same time.
1025
00:37:44,300 --> 00:37:46,532
It was really
choreographed.
1026
00:37:46,533 --> 00:37:48,399
EDEN: His meal, something
that came up over and
1027
00:37:48,400 --> 00:37:51,432
over again while we were
eating was technique.
1028
00:37:51,433 --> 00:37:54,366
Everything came out
beautifully seasoned, cooked.
1029
00:37:54,367 --> 00:37:55,866
We thought it
was perfection.
1030
00:37:55,867 --> 00:37:58,399
DAVID: His bisque only
needed one of
1031
00:37:58,400 --> 00:37:59,566
those garnishes
to blow us away.
1032
00:37:59,567 --> 00:38:02,599
And he had three.
And they were all perfect.
1033
00:38:02,600 --> 00:38:04,466
JANET: What I was
missing was Alex.
1034
00:38:04,467 --> 00:38:07,566
Coulson delivered something
that was very personal,
1035
00:38:07,567 --> 00:38:10,332
and he told his story,
and it was bold
1036
00:38:10,333 --> 00:38:12,599
and it was loud
and it was clear.
1037
00:38:12,600 --> 00:38:15,065
DAVID: Coulson's menu also
had heaps of precision.
1038
00:38:15,066 --> 00:38:16,265
Yeah.
1039
00:38:16,266 --> 00:38:18,866
Like there's only one dish I
can think of where I'm like,
1040
00:38:18,867 --> 00:38:21,699
this feels a little bit sloppy-
it was the pasta.
1041
00:38:21,700 --> 00:38:24,599
When I was finding
uneven pieces of farfalle
1042
00:38:24,600 --> 00:38:26,265
and broken pieces,
1043
00:38:26,266 --> 00:38:28,833
but it didn't make the dish
any less enjoyable.
1044
00:38:28,834 --> 00:38:31,299
MIJUNE: I found the piece
of bone in my trout,
1045
00:38:31,300 --> 00:38:33,499
and I know nobody
else did, but for me,
1046
00:38:33,500 --> 00:38:35,199
finding a bone
in the trout,
1047
00:38:35,200 --> 00:38:37,632
that's a pretty bad
mistake at a finale.
1048
00:38:37,633 --> 00:38:39,499
MARK: With Alex,
I loved his technique.
1049
00:38:39,500 --> 00:38:41,499
I loved his precision.
1050
00:38:41,500 --> 00:38:44,032
I just didn't love the
experience as much,
1051
00:38:44,033 --> 00:38:46,766
as I found Coulson's
was fresher.
1052
00:38:46,767 --> 00:38:49,366
DAVID: Coulson, is it new
to throw that dessert on?
1053
00:38:49,367 --> 00:38:51,399
Especially in the scope
of the menu, where he said,
1054
00:38:51,400 --> 00:38:53,366
"I'm giving you light,
I'm giving you seasonal"?
1055
00:38:53,367 --> 00:38:54,666
I would say that
Alex's theme was
1056
00:38:54,667 --> 00:38:56,666
more cohesive
in that respect.
1057
00:38:56,667 --> 00:38:58,399
EDEN: Yeah, but his dessert,
all of us were
1058
00:38:58,400 --> 00:39:00,699
very underwhelmed
by his dessert.
1059
00:39:00,700 --> 00:39:02,299
MIJUNE: I think he
lacked the commitment,
1060
00:39:02,300 --> 00:39:03,799
whereas Coulson was like,
people are gonna think this
1061
00:39:03,800 --> 00:39:06,699
is too much cheese, I know
it's not too much cheese.
1062
00:39:06,700 --> 00:39:08,032
And he gave us a slab,
1063
00:39:08,033 --> 00:39:10,666
and he committed to
everything he wanted to do
1064
00:39:10,667 --> 00:39:13,799
because he knew his food
and he knew the ratios.
1065
00:39:13,800 --> 00:39:16,099
Whereas I felt like there's
a little bit of hesitation
1066
00:39:16,100 --> 00:39:17,666
from Alex's side.
1067
00:39:17,667 --> 00:39:19,566
DAVID: Alex, in my mind,
I'm like,
1068
00:39:19,567 --> 00:39:21,566
brother,
it is the finale.
1069
00:39:21,567 --> 00:39:22,999
Now is no time
for caution.
1070
00:39:23,000 --> 00:39:25,265
♪
1071
00:39:25,266 --> 00:39:26,232
CHEFS: [laughing]
1072
00:39:26,233 --> 00:39:27,366
COULSON: Cheers, Alex.
1073
00:39:27,367 --> 00:39:29,432
Yeah, I wish you all the
best and luck, you know,
1074
00:39:29,433 --> 00:39:30,499
whatever happens.
1075
00:39:30,500 --> 00:39:32,666
Competing against you
in the final, like,
1076
00:39:32,667 --> 00:39:34,599
there was no other way
I would want to go out,
1077
00:39:34,600 --> 00:39:36,499
you know? It's like,
put it all on the table,
1078
00:39:36,500 --> 00:39:37,833
like, go against
the best.
1079
00:39:37,834 --> 00:39:39,566
Not- you guys
are all great.
1080
00:39:39,567 --> 00:39:41,999
[laughing]
1081
00:39:42,000 --> 00:39:44,399
ALEX: You are
not an easy...
1082
00:39:44,400 --> 00:39:46,799
competition because
you're super skilled,
1083
00:39:46,800 --> 00:39:48,733
seasoned, experienced.
1084
00:39:48,734 --> 00:39:50,966
And I'd like to say thank
you for making
1085
00:39:50,967 --> 00:39:54,366
my journey so special, unforgettable.
1086
00:39:54,367 --> 00:39:56,866
COULSON: [laughing]
1087
00:39:56,867 --> 00:39:58,833
Well said.
Thank you, Alex.
1088
00:39:58,834 --> 00:40:01,065
♪
1089
00:40:01,066 --> 00:40:03,566
EDEN: Alex
Coulson, it's time.
1090
00:40:03,567 --> 00:40:05,499
♪
1091
00:40:05,500 --> 00:40:08,032
The judges would
like to see you now.
1092
00:40:08,033 --> 00:40:10,800
SHAI-ANN: Good luck.
COULSON: Oh, one last one.
1093
00:40:12,133 --> 00:40:13,532
Love it.
1094
00:40:13,533 --> 00:40:14,566
ALEX: Bring it all in, guys.
1095
00:40:14,567 --> 00:40:16,466
- Hey.
- Thank you so much.
1096
00:40:16,467 --> 00:40:17,899
COULSON:
Everything is on the line.
1097
00:40:17,900 --> 00:40:19,632
$100,000.
1098
00:40:19,633 --> 00:40:22,432
I'm sure whatever
Alex did is so great.
1099
00:40:22,433 --> 00:40:25,065
I just know what I did,
and it was the best food
1100
00:40:25,066 --> 00:40:27,466
that I've ever
cooked in my life.
1101
00:40:27,467 --> 00:40:29,332
Now it's up to the judges.
1102
00:40:29,333 --> 00:40:33,999
♪ [suspenseful] ♪
1103
00:40:34,000 --> 00:40:37,834
♪
1104
00:40:45,734 --> 00:40:51,666
♪
1105
00:40:51,667 --> 00:40:53,933
MARK: Chefs,
this is the finale,
1106
00:40:53,934 --> 00:40:57,766
and this was
Restaurant Wars.
1107
00:40:57,767 --> 00:41:00,199
MIJUNE: Coulson,
North of Nowhere
1108
00:41:00,200 --> 00:41:02,666
showcased your creativity,
1109
00:41:02,667 --> 00:41:04,799
confidence,
and personality.
1110
00:41:04,800 --> 00:41:07,065
I appreciate your
attention to details
1111
00:41:07,066 --> 00:41:09,032
and how you pick
your ingredients.
1112
00:41:09,033 --> 00:41:10,899
That's been something
we've seen since day one.
1113
00:41:10,900 --> 00:41:13,632
EDEN: Every bite was
different and exciting.
1114
00:41:13,633 --> 00:41:15,799
It felt like a restaurant
1115
00:41:15,800 --> 00:41:18,999
that I would really want to
go to regularly.
1116
00:41:19,000 --> 00:41:20,966
It was truly delightful.
1117
00:41:20,967 --> 00:41:22,532
COULSON: Thank you.
1118
00:41:22,533 --> 00:41:25,733
JANET: Alex,
Sovereign 1867
1119
00:41:25,734 --> 00:41:28,733
was a masterclass
in technique,
1120
00:41:28,734 --> 00:41:31,165
refinement,
and service.
1121
00:41:31,166 --> 00:41:32,199
ALEX: Thank you.
1122
00:41:32,200 --> 00:41:34,199
JANET: Really felt like a
fine dining experience
1123
00:41:34,200 --> 00:41:36,766
at a Michelin Star level.
1124
00:41:36,767 --> 00:41:37,999
ALEX: Thank you.
1125
00:41:38,000 --> 00:41:39,432
DAVID: The amount of work
you did on this menu
1126
00:41:39,433 --> 00:41:41,699
blew us away.
1127
00:41:41,700 --> 00:41:43,966
Everything was so
perfectly seasoned.
1128
00:41:43,967 --> 00:41:46,199
Every flavour, succinct.
1129
00:41:46,200 --> 00:41:49,366
Every decision, purposeful.
1130
00:41:49,367 --> 00:41:51,432
ALEX: Thank you, Chef.
1131
00:41:51,433 --> 00:41:53,766
DAVID: Gentlemen...
1132
00:41:53,767 --> 00:41:56,866
I've eaten top chef finales
on a few continents now.
1133
00:41:56,867 --> 00:41:58,232
And let me just say,
1134
00:41:58,233 --> 00:42:00,733
what the two of you
managed to pull off
1135
00:42:00,734 --> 00:42:03,833
would have won you
every single one.
1136
00:42:03,834 --> 00:42:06,032
Probably the
best match up...
1137
00:42:06,033 --> 00:42:07,999
in Top Chef Canada history,
to be honest.
1138
00:42:08,000 --> 00:42:10,065
- Without question.
- Thank you.
1139
00:42:10,066 --> 00:42:12,432
DAVID: But only one of
you can win the title.
1140
00:42:12,433 --> 00:42:17,232
♪ [suspenseful] ♪
1141
00:42:17,233 --> 00:42:20,499
♪
1142
00:42:20,500 --> 00:42:22,099
EDEN: Coulson...
1143
00:42:22,100 --> 00:42:24,432
♪
1144
00:42:24,433 --> 00:42:26,999
EDEN: You are
Canada's Top Chef.
1145
00:42:27,000 --> 00:42:29,966
COULSON: No.
[laughing]
1146
00:42:29,967 --> 00:42:32,733
[applauding]
1147
00:42:32,734 --> 00:42:36,799
♪
1148
00:42:36,800 --> 00:42:39,065
Ha-ha-ha-ha!
1149
00:42:39,066 --> 00:42:40,933
Like, what?
1150
00:42:40,934 --> 00:42:42,866
You're an amazing chef.
1151
00:42:42,867 --> 00:42:46,165
I just won $100,000.
1152
00:42:46,166 --> 00:42:49,099
That's life changing,
you know, for a chef.
1153
00:42:49,100 --> 00:42:51,065
There's no way in...
1154
00:42:51,066 --> 00:42:54,099
a million lives I thought
I was gonna beat Alex.
1155
00:42:54,100 --> 00:42:57,766
And to come out on top,
like, this is surreal.
1156
00:42:57,767 --> 00:43:00,933
It's unreal.
Thank you very much.
1157
00:43:00,934 --> 00:43:03,799
MARK: Alex, we've never
had a closer challenge
1158
00:43:03,800 --> 00:43:05,566
than this, ever.
1159
00:43:05,567 --> 00:43:08,299
Just so much technique,
so much skill,
1160
00:43:08,300 --> 00:43:10,566
so much poise
in the kitchen.
1161
00:43:10,567 --> 00:43:11,766
You're a real pro.
1162
00:43:11,767 --> 00:43:14,766
ALEX: Thank you, everyone.
I really enjoyed the journey.
1163
00:43:14,767 --> 00:43:17,366
I can't forget about
this experience.
1164
00:43:17,367 --> 00:43:20,332
Thank you for having me
on Top Chef Canada.
1165
00:43:20,333 --> 00:43:21,833
I didn't win the title,
1166
00:43:21,834 --> 00:43:25,065
but I got to show how
passionate I am,
1167
00:43:25,066 --> 00:43:28,132
how proud I am as
a Korean-Canadian chef.
1168
00:43:28,133 --> 00:43:30,699
My grandparents will
still be very proud of me.
1169
00:43:30,700 --> 00:43:34,599
- Yes, Chef!
- [laughing]
1170
00:43:34,600 --> 00:43:38,499
Good job, buddy.
[laughing]
1171
00:43:38,500 --> 00:43:41,232
KATY: So proud of you, buddy.
1172
00:43:41,233 --> 00:43:44,966
CHRIS: Ah, yeah,
forget about the bubbles, aw.
1173
00:43:44,967 --> 00:43:48,165
COULSON: This is everything
that I could imagine and more.
1174
00:43:48,166 --> 00:43:50,799
I want to make my family
have a better life.
1175
00:43:50,800 --> 00:43:52,632
And that's why
I push so hard.
1176
00:43:52,633 --> 00:43:54,299
And I'm so proud
that I did.
1177
00:43:54,300 --> 00:43:56,432
♪
1178
00:43:56,433 --> 00:43:59,099
Oh, no!
[laughing]
1179
00:43:59,100 --> 00:44:01,432
[crying]
1180
00:44:01,433 --> 00:44:05,265
♪
1181
00:44:05,266 --> 00:44:07,032
TARYN: Good job, baby.
1182
00:44:07,033 --> 00:44:08,599
COULSON: Being on
Top Chef Canada, like,
1183
00:44:08,600 --> 00:44:12,199
it's worth every second.
1184
00:44:12,200 --> 00:44:14,999
EDEN: To Coulson,
Canada's Top Chef!
1185
00:44:15,000 --> 00:44:17,799
Cheers, Coulson!
[cheering]
1186
00:44:17,800 --> 00:44:19,533
- Coulson!
- There we go.