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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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I wouldn't be back if I
didn't think I could win.
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The winning dish, Katy.
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- Go, go!
- Agh! Ha-ha!
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Six dishes
with a budget of $40.
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Definitely tough ask.
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How much is this?
!
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Woo!
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Katy's presentation
is spectacular.
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The daikon just
melts in your mouth.
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Wow.
Incredible dish.
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Our favourite
dish belongs to Katy.
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Chefs, you had our
least favourite dishes.
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Abigail, please pack
your knives and go.
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Now,
10 chefs remain...
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all pushing for
the ultimate prize.
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$10,000 courtesy of
Furlani Garlic Bread.
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A feature in Alive Magazine.
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A year of DoorDash.
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$10,000 from Shark Ninja.
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$10,000 courtesy of
McCain French Fries.
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A culinary trip to Italy,
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provided by Peroni
Nastro Azzurro.
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$100,000 cash.
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And the title
of Canada's Top Chef.
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- Hello, chefs.
- Good morning.
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Can you smell
that fresh cottage air?
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Chefs, most
Canadians dream about
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having a cozy
place to escape to,
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AKA being
at the cottage.
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And if you have one,
you better invite me.
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Cottaging is a
very Canadian thing.
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I like the idea of a cottage
up until I get there,
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and then there's bugs.
So, I'm not into it.
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Because every cottage
cupboard is filled with
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different ingredients, cottage
cooking can sometimes
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mean improvising with what
you have on hand.
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Like...
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Furlani, Canada's
favourite garlic bread.
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For today's
Quickfire Challenge,
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you need to create a
Top Chef quality dish that
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celebrates a perfect Canadian
cottage moment.
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And creatively incorporate
Furlani Garlic Bread
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into your dish.
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Two chefs will go
head-to-head in each category.
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Alright.
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To determine which
cottage moment you'll
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be capturing, please come
and pick a mini paddle.
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Katy, you're up first.
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This one.
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Ooh, Dockside Snack.
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Thanks, Katy.
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Seb, you're next.
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Cottage Cookout.
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Samuel.
Dockside Snack.
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That means, Sam,
you're going up against Katy.
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- Campfire Treat.
- Campfire Treat.
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- Nice!
- Ooh!
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- The Big Breakfast.
- The Big Breakfast.
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Nice.
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- Golden Hour Bite.
- Golden Hour Bite.
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So hot.
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Golden Hour Bite,
I'm thinking of like,
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the sun is setting,
wife and I on the dock,
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glass of champagne,
having a bite.
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Giovanni.
Cottage Cookout.
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Giovanni, you're
going up against Seb,
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- The bromance.
- Oh, it was meant to be.
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That's it,
we're not friends anymore.
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Joining us today
is a very special guest.
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Please welcome best-selling
mental health author
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and advocate, food and
cottage lover...
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Sophie Grégoire Trudeau.
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Hi!
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Sophie Grégoire Trudeau
in the building.
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Hi chefs.
Hello. Hi.
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We're cooking for the
former First Lady of Canada.
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That's dope.
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When I think about
cottage food,
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I think a little
bit nostalgia.
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All those moments at the
cottage with family,
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with friends, I want to
feel that in the dish.
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We're here and we're
celebrating
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such a joyful moment.
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- Mm-hm.
- Yes.
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And chefs, you're gonna
really want to capture that
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cottage moment, because the
chef with the best dish
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will win $5,000 courtesy of
Furlani Garlic Bread.
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Woo!
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- Woohoo!
- Raise those paddles.
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Love it, woo!
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You have 30 minutes
on the DoorDash clock.
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And your time...
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starts...
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Now.
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Ah!
Woo! Woo!
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You got it! Behind, behind!
Right beside!
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Katy, enjoy,
have fun.
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Let's go.
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I'm going
head-to-head with Sam
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with the Dockside Snack
category.
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I really want to do kind of
like a play on Scotched egg
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with the Furlani bread
breaded around the egg.
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Scotch egg also needs
some kind of mayo.
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I take garlic bread,
pickled ramps,
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and pickled garlic,
simmer it in milk.
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Oh, that's hot.
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Once the bread has softened,
I blend it all together
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to create a saucy
garlic bread foam.
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Hopefully it'll be nice.
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We used to have the
cottage when I was younger.
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This challenge is definitely
bringing back the memories.
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I'm just thinking like
a day on the lake,
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you're coming back, you're
having a quick, warm bite,
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something that's
gonna be comforting.
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So, I'm making bread gnocchi
out of the Furlani
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garlic bread with
a sweet corn sauce.
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I take the garlic bread...
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I mix it with ricotta,
parmesan,
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a bit of flour,
and an egg.
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Bread gnocchi is
something I never made.
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I'm taking a risk, but
I'm going against Katy.
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I know I have to bring
everything
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if I want to beat her today.
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- 20 minutes, guys!
- Heard.
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I have
cottage cookout.
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I have cottaged before, but
I don't go in the water.
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If it's black and brown
and they can't see the bottom,
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I ain't going in it.
I'm sorry.
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I'm making shakshuka
with garlic bread.
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Unfortunately, me and
Gio have created, like,
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a little bond together, but
my goal is to beat him.
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Yeah, but
you're not gonna.
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That's what you think.
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I am making something that
me and my friends did
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when we used to go to
the cottage,
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barbecued smash burger,
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using the garlic bread
as my vessel.
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With every burger,
you need fries.
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And my favourite type of fries
is garlic parmesan fries.
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So, I take the garlic bread,
add egg, add some milk,
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add some tapioca flour,
mix it all together,
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and then drop them
into the fryer.
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And I think
they'll be good.
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I love garlic bread.
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I'm
a big cottage guy.
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Big, big cottage guy.
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My family,
we go to the cottage
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two weeks out of every
summer in PEI.
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And everyone loves
a golden hour bite.
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So I'm gonna make a
charcoal roasted prawn
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served with caviar.
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I'm using garlic
bread three ways.
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I'm marinating
the shrimp in it.
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I'm basing the shrimp in it.
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And then I'm gonna turn it
into an emulsion with
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some coconut milk,
garlic, ginger.
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I let it all cook down and
froth it up, and it's like
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a nice, garlicky foam
to go over the shrimp.
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Steph, she was at the
top last challenge.
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I need to push extra hard.
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I came here to win,
hence all the sweat.
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Growing up,
I spent a lot of time
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in the outdoors.
I grew up camping.
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So my idea of cottage,
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I'm thinking more
smoky, open fire.
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So I'm making a smoked
salmon salad with
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a raspberry
sweetgrass dressing.
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Beside you!
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I'm steeping my sweetgrass
with fresh raspberries
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and a little bit
of birch syrup.
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Sweetgrass is one of our
medicinal plants
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as Indigenous people.
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It has similarities
to vanilla.
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I also toast the
garlic fingers,
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and then I blitz it
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just to get a nice little
bite for the salad.
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You want to do good, you need
to go against strong people,
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and Matt's extremely strong.
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Four minutes, guys!
Four minutes! Yes!
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I love the cottage.
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Any reason for my friends
and I to get together,
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go up north,
and cause havoc?
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The last time
I was at a cottage was
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my bachelorette last year.
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We danced, we drank,
we partied.
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There was no stripper.
It's all good.
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I'm making
a breakfast sandwich.
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You know, we'd eat it for,
like, breakfast, lunch,
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and supper, hungover
and everything.
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I cut down some
peameal bacon,
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and I breaded it
in garlic bread.
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I'm doing a Dijon aioli with
breadcrumbs, and then
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I add some Boston lettuce,
egg, some tomato.
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I don't know about you guys,
but I like my bacon crispy.
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This is not a
healthy breakfast.
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This is a hearty breakfast.
This is The Big Breakfast.
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Two minutes left,
chefs!
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Behind, hot!
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- Back.
- Woo!
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Ooh-hoo-hoo.
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Does it
always get so hectic?
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Behind, hot! Hot!
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The cardio
that happens is real.
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00:09:02,433 --> 00:09:04,866
- Behind!
- Finishing touches now.
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00:09:04,867 --> 00:09:06,232
You're gonna make it, Hil?
Oh, yeah.
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00:09:06,233 --> 00:09:07,699
Hilarie
really wants it.
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I'm gonna show her how
much I want it too.
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Three, two, one!
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00:09:13,967 --> 00:09:15,766
That's it, chefs.
Hands up.
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00:09:15,767 --> 00:09:18,432
Woo!
Woo! Woo!
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00:09:18,433 --> 00:09:21,232
That was good.
That was good!
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00:09:21,233 --> 00:09:23,165
All right,
Hilarie, Sara, come on up.
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00:09:23,166 --> 00:09:26,799
You went head-to-head to
create The Big Breakfast.
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The Big
Breakfast sandwich.
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Ooh!
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So I used the garlic
bread as the vessel and
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as the breading for
the peameal bacon.
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There's egg,
bacon, lettuce,
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tomato, aioli.
Big.
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My teenagers
would love this.
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- Yeah.
- I like the aioli.
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It's surprising because there
was already garlic
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in that bread, but they
marry well together.
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The breading is great.
You get nice crunch.
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It's hearty, it's big.
You gave us a big breakfast.
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00:09:57,967 --> 00:09:59,833
There you go.
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I made a rendition
of savoury bread pudding,
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wild boar sausage on
there, and then
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I made a red onion and
blackberry chutney.
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How did you
incorporate the garlic bread?
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I sliced it up and
folded it into
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my custard mixer.
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It has a nice
garlicky flavour to it.
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And the onion with
the blackberry
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is super interesting.
Thank you.
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00:10:18,734 --> 00:10:21,799
So, Sophie, who had
the best big breakfast?
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Oh, this
is a tough one.
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But with the cottage feel...
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Sara.
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00:10:27,000 --> 00:10:28,132
Thank you.
Good job, baby.
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Kat and Vish,
you're next.
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You each had campfire treat.
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I chose to use the
Furlani garlic bread
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in the flatbread.
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We have potato,
caramelized onion, arugula,
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00:10:39,000 --> 00:10:40,866
and gruyère,
and fontina cheese.
250
00:10:40,867 --> 00:10:42,866
I wish there was a
little bit more, like,
251
00:10:42,867 --> 00:10:45,432
of a lightness,
some crispy edges to it.
252
00:10:45,433 --> 00:10:46,766
Maybe a little bit
undercooked,
253
00:10:46,767 --> 00:10:47,866
just a little bit
in the middle,
254
00:10:47,867 --> 00:10:49,432
but overall,
great concept.
255
00:10:49,433 --> 00:10:51,866
Easy peasy,
totally campfire.
256
00:10:51,867 --> 00:10:52,966
Thank you.
257
00:10:52,967 --> 00:10:55,332
I toasted the
garlic bread, and then on top,
258
00:10:55,333 --> 00:10:57,265
there is a whipped ricotta and
mascarpone with
259
00:10:57,266 --> 00:10:59,265
elderflower honey,
and then the peaches,
260
00:10:59,266 --> 00:11:01,899
strawberries, and
tomatoes are grilled.
261
00:11:01,900 --> 00:11:03,232
Classic use
of the bread,
262
00:11:03,233 --> 00:11:05,833
but still very apropos.
263
00:11:05,834 --> 00:11:07,833
I would like to see
you push yourself a little bit
264
00:11:07,834 --> 00:11:11,065
further with the garlic bread,
but it's delicious.
265
00:11:11,066 --> 00:11:13,166
If I had to choose
what I want to eat most...
266
00:11:15,000 --> 00:11:16,999
it would be this.
Bravo, Vish.
267
00:11:17,000 --> 00:11:19,499
Thank you.
268
00:11:19,500 --> 00:11:21,966
Giovanni, Seb,
you had Cottage Cookout.
269
00:11:21,967 --> 00:11:22,966
What did you make for us?
270
00:11:22,967 --> 00:11:25,099
You've got in
front of you a shakshuka
271
00:11:25,100 --> 00:11:27,132
with Furlani garlic toast.
272
00:11:27,133 --> 00:11:28,432
It's executed
beautifully.
273
00:11:28,433 --> 00:11:29,566
The yolks are runny.
274
00:11:29,567 --> 00:11:32,833
For garlic bread to be a
vessel to kind of wipe up
275
00:11:32,834 --> 00:11:34,499
that shakshuka sauce,
it's gorgeous.
276
00:11:34,500 --> 00:11:38,132
I'm used to more like
acidity tomato to that sauce,
277
00:11:38,133 --> 00:11:39,232
you know, but it's
beautiful, yeah.
278
00:11:42,166 --> 00:11:45,232
So it is a smash
patty into the garlic bread.
279
00:11:45,233 --> 00:11:47,132
And everybody needs fries with
their burgers,
280
00:11:47,133 --> 00:11:50,199
so I blitzed down the garlic
bread itself and made that
281
00:11:50,200 --> 00:11:52,132
into almost like
a polenta fry.
282
00:11:52,133 --> 00:11:53,366
It's lovely.
283
00:11:53,367 --> 00:11:55,833
And the fact that you used the
garlic bread for the fries,
284
00:11:55,834 --> 00:11:57,065
still crispy.
285
00:11:57,066 --> 00:11:59,799
Yeah, I think the star
use of the garlic bread here
286
00:11:59,800 --> 00:12:01,899
is definitely the fries.
287
00:12:01,900 --> 00:12:03,165
Thank you.
288
00:12:03,166 --> 00:12:06,834
Sophie, which chef had
the best Cottage Cookout dish?
289
00:12:08,133 --> 00:12:09,866
- Seb.
- Thank you.
290
00:12:12,567 --> 00:12:14,866
All right, Samuel
and Katy, please join us.
291
00:12:14,867 --> 00:12:16,366
You had Dockside Snack.
292
00:12:16,367 --> 00:12:18,399
I've made gnocchi.
293
00:12:18,400 --> 00:12:21,199
The sauce is sweet corn,
and then on top you have
294
00:12:21,200 --> 00:12:22,899
some roasted mushrooms.
295
00:12:22,900 --> 00:12:24,833
The gnocchi itself,
I wouldn't say
296
00:12:24,834 --> 00:12:27,532
they're like the most delicate
of textures,
297
00:12:27,533 --> 00:12:30,366
but I like that you
took that risk.
298
00:12:30,367 --> 00:12:32,332
And you know,
the sauce, it's beautiful.
299
00:12:32,333 --> 00:12:34,232
It's rich, but it's nice,
very well-balanced.
300
00:12:34,233 --> 00:12:35,299
Merci, Samuel.
301
00:12:37,967 --> 00:12:40,999
I have a garlic bread
breaded Scotch egg.
302
00:12:41,000 --> 00:12:43,032
Sitting underneath it is
smoked bacon,
303
00:12:43,033 --> 00:12:44,432
mushroom,
and onion jam.
304
00:12:44,433 --> 00:12:47,399
And on top is a
garlic bread foam.
305
00:12:47,400 --> 00:12:50,132
That foam:
creamy garlic heaven.
306
00:12:50,133 --> 00:12:52,866
This is flavourful.
307
00:12:52,867 --> 00:12:56,065
It's a real mouthful, and this
reminds me a little bit more
308
00:12:56,066 --> 00:12:59,099
of a cottage food with the
crispiness and the fried egg.
309
00:12:59,100 --> 00:13:01,933
It's really bold and
poppy, and smoky,
310
00:13:01,934 --> 00:13:04,232
and crispy, crunchy.
I really like it.
311
00:13:04,233 --> 00:13:05,632
- Me too.
- Thank you.
312
00:13:05,633 --> 00:13:06,933
Alright, Sophie,
tell us,
313
00:13:06,934 --> 00:13:09,165
who had the best
Dockside Snack?
314
00:13:10,900 --> 00:13:12,265
I'm gonna
have to say Katy.
315
00:13:12,266 --> 00:13:13,666
Thank you.
Merci.
316
00:13:15,467 --> 00:13:17,999
Matt and Steph,
please join us.
317
00:13:18,000 --> 00:13:19,899
You're taking us
to Golden Hour.
318
00:13:19,900 --> 00:13:21,999
- Ah.
- Of course.
319
00:13:22,000 --> 00:13:24,332
- Cheers.
- Santé, cheers.
320
00:13:24,333 --> 00:13:26,232
I grilled
shrimp over the fire pit.
321
00:13:26,233 --> 00:13:29,065
And the garlic bread, I puréed
it with coconut milk and
322
00:13:29,066 --> 00:13:31,332
yuzu kosho, and that's
the foam on top.
323
00:13:31,333 --> 00:13:33,165
And then I topped it
with a bit of caviar.
324
00:13:33,166 --> 00:13:34,632
Golden hour bite for me
are like, the kids,
325
00:13:34,633 --> 00:13:36,399
they're watching a movie,
and the wife and I
326
00:13:36,400 --> 00:13:39,265
will have like a nice bite and
a nice glass of sparkling.
327
00:13:39,266 --> 00:13:41,432
That's why you
need to date a chef.
328
00:13:41,433 --> 00:13:44,366
'Cause if that's your
golden hour bite, love it.
329
00:13:44,367 --> 00:13:46,232
The foam,
it's well balanced.
330
00:13:46,233 --> 00:13:48,366
The shrimp is
cooked perfectly.
331
00:13:48,367 --> 00:13:49,567
It's elevated,
for sure.
332
00:13:50,433 --> 00:13:51,332
All right,
Steph, your turn.
333
00:13:51,333 --> 00:13:54,332
My idea of the
golden hour
334
00:13:54,333 --> 00:13:55,366
is a little different.
335
00:13:55,367 --> 00:13:58,466
We do a lot of camping
up in the territories.
336
00:13:58,467 --> 00:14:02,032
There's a smoked salmon
salad with a sweetgrass
337
00:14:02,033 --> 00:14:05,099
raspberry dressing,
and the garlic bread
338
00:14:05,100 --> 00:14:07,065
is coated on the
top of the salad.
339
00:14:07,066 --> 00:14:10,265
The sweet grass in
the sauce is so beautiful.
340
00:14:10,266 --> 00:14:12,766
It's like such a uniquely
delicious flavour.
341
00:14:12,767 --> 00:14:14,399
It was a creative,
342
00:14:14,400 --> 00:14:16,432
very different
palate experience.
343
00:14:16,433 --> 00:14:17,632
Beautiful, merci.
344
00:14:17,633 --> 00:14:20,367
Okay, Sophie, which
golden hour bite won the day?
345
00:14:22,066 --> 00:14:23,332
I'm gonna
go with Steph.
346
00:14:23,333 --> 00:14:24,433
Nice.
Oh.
347
00:14:30,333 --> 00:14:33,199
Sara, Katy, Seb,
348
00:14:33,200 --> 00:14:35,032
Steph, and Vish.
349
00:14:35,033 --> 00:14:39,499
You all had the best dishes
in your categories, but...
350
00:14:39,500 --> 00:14:42,065
there can only
be one winner.
351
00:14:47,700 --> 00:14:51,099
Katy.
352
00:14:51,100 --> 00:14:54,599
Congratulations, Katy.
You've won $5,000,
353
00:14:54,600 --> 00:14:56,399
courtesy of Furlani
Garlic Bread.
354
00:14:56,400 --> 00:14:57,999
Thank you so much.
355
00:15:00,266 --> 00:15:02,566
- Sophie, you're amazing.
- Thank you to all the chefs.
356
00:15:02,567 --> 00:15:04,499
Thank you for your passion,
your love for what you do.
357
00:15:04,500 --> 00:15:05,599
It's contagious.
358
00:15:05,600 --> 00:15:08,433
Thank you.
359
00:15:11,300 --> 00:15:13,366
Katy takes another
Quickfire.
360
00:15:13,367 --> 00:15:15,532
She's taken three
challenges so far.
361
00:15:15,533 --> 00:15:17,332
I gotta beat her somehow.
362
00:15:17,333 --> 00:15:19,065
If it means...
363
00:15:19,066 --> 00:15:21,566
push myself every second,
then that's what it is.
364
00:15:28,300 --> 00:15:30,366
The Top Chef Canada
small appliances
365
00:15:30,367 --> 00:15:33,367
are brought to you in
part by Shark Ninja.
366
00:15:40,333 --> 00:15:41,366
Let's go, let's go.
367
00:15:41,367 --> 00:15:43,466
- Wow!
- Woo!
368
00:15:43,467 --> 00:15:44,699
- Basketball.
- Whoa!
369
00:15:44,700 --> 00:15:46,366
Oh, Toronto Tempo.
370
00:15:46,367 --> 00:15:48,132
- Oh, my gosh.
- Oh!
371
00:15:48,133 --> 00:15:50,632
That's our sports team.
372
00:15:50,633 --> 00:15:54,632
One of Canada's newest
teams is the Toronto Tempo,
373
00:15:54,633 --> 00:15:58,566
Canada's first and
only WNBA franchise.
374
00:15:58,567 --> 00:16:00,699
- So great.
- So cool.
375
00:16:00,700 --> 00:16:03,666
Being a Top Chef
is all about teamwork.
376
00:16:03,667 --> 00:16:07,132
It's about asking your fellow
chefs to show up every day
377
00:16:07,133 --> 00:16:08,199
with their A-game.
378
00:16:08,200 --> 00:16:11,199
It's about being stronger
together as a team.
379
00:16:11,200 --> 00:16:13,699
Tempo players know
all about teamwork.
380
00:16:13,700 --> 00:16:15,566
Don't just take
my word for it.
381
00:16:15,567 --> 00:16:18,866
Chefs, please welcome two of
Tempo's star players,
382
00:16:18,867 --> 00:16:21,933
Brittney "Slim" Sykes and
Marina Mabrey.
383
00:16:23,500 --> 00:16:25,966
What's going on, guys?
What's up?
384
00:16:25,967 --> 00:16:27,132
Girl!
385
00:16:27,133 --> 00:16:31,499
I'm all about women being
out there, leading the way.
386
00:16:31,500 --> 00:16:33,299
I have so much respect for
387
00:16:33,300 --> 00:16:34,899
professional women athletes.
388
00:16:34,900 --> 00:16:37,632
Chefs, for this
Elimination Challenge,
389
00:16:37,633 --> 00:16:40,599
you'll be working in
teams of two to feed
390
00:16:40,600 --> 00:16:44,432
100 hungry fans at a
Toronto Tempo Fan Fest.
391
00:16:44,433 --> 00:16:45,632
- Nice.
- Wow!
392
00:16:45,633 --> 00:16:47,232
- All right.
- Great.
393
00:16:47,233 --> 00:16:49,466
You're working together
to create one of
394
00:16:49,467 --> 00:16:50,632
the best things
that you can.
395
00:16:50,633 --> 00:16:52,632
A dish for you guys,
for us, is buckets.
396
00:16:52,633 --> 00:16:53,632
When you work
with a team,
397
00:16:53,633 --> 00:16:54,799
there's gonna be adversity.
398
00:16:54,800 --> 00:16:58,599
And, how you handle it is more
than what happens so,
399
00:16:58,600 --> 00:17:00,299
just work together
and know that
400
00:17:00,300 --> 00:17:01,466
you guys can figure it out.
401
00:17:01,467 --> 00:17:03,699
And just build each
other up to make each other
402
00:17:03,700 --> 00:17:06,466
look good for what you
guys are about to do.
403
00:17:06,467 --> 00:17:08,699
Chefs, each duo will
need to create
404
00:17:08,700 --> 00:17:10,566
two dishes based on a set of
405
00:17:10,567 --> 00:17:12,666
complementary
flavour profiles.
406
00:17:12,667 --> 00:17:16,432
To determine the teams,
the choice is yours.
407
00:17:16,433 --> 00:17:17,399
Please pick your partners.
408
00:17:19,367 --> 00:17:21,733
You wanna go?
Of course.
409
00:17:21,734 --> 00:17:24,332
I'm excited
to work with Vish.
410
00:17:24,333 --> 00:17:26,466
Vish
and I are like a...
411
00:17:26,467 --> 00:17:29,400
Steph Curry and a
Kevin Durant situation.
412
00:17:31,033 --> 00:17:33,200
Chef Curry.
413
00:17:33,700 --> 00:17:36,966
Wow, that
came together very quickly.
414
00:17:36,967 --> 00:17:40,766
Now, it's time to pick
your flavour profiles.
415
00:17:40,767 --> 00:17:41,699
Vish and Matt,
you're up first.
416
00:17:41,700 --> 00:17:43,265
Come grab a ball.
417
00:17:45,333 --> 00:17:46,966
- Looks good to me.
- Bitter/Sweet.
418
00:17:46,967 --> 00:17:48,667
- Hell, yes.
- Agrodolce.
419
00:17:48,900 --> 00:17:50,632
Ah!
420
00:17:50,633 --> 00:17:52,599
- Bucket.
- Oh!
421
00:17:54,767 --> 00:17:56,432
Hilarie and Sara,
you're next.
422
00:17:56,433 --> 00:17:57,999
Hot and cold!
423
00:17:58,000 --> 00:18:00,366
Aw...
Ah!
424
00:18:00,367 --> 00:18:03,299
Oh! Yeah!
There it is!
425
00:18:03,300 --> 00:18:05,499
Katy, Samuel.
426
00:18:05,500 --> 00:18:07,532
Salty/Smoky.
Salty and smoky.
427
00:18:07,533 --> 00:18:09,899
- Ah!
- Let's go!
428
00:18:09,900 --> 00:18:11,666
Seb,
Giovanni, you're up.
429
00:18:11,667 --> 00:18:13,065
Light/Rich.
430
00:18:13,066 --> 00:18:17,666
- Eh... eh!
- Oh! Okay.
431
00:18:17,667 --> 00:18:20,065
Spicy and sour.
432
00:18:20,066 --> 00:18:24,065
Ooh!
433
00:18:24,066 --> 00:18:25,499
Bucket?
434
00:18:25,500 --> 00:18:29,499
Oh! Good job.
435
00:18:29,500 --> 00:18:30,733
One more thing, chefs.
436
00:18:30,734 --> 00:18:33,032
This...
437
00:18:33,033 --> 00:18:35,032
...is a double elimination.
438
00:18:35,033 --> 00:18:37,499
And there it is.
439
00:18:37,500 --> 00:18:39,466
You will both
be responsible for
440
00:18:39,467 --> 00:18:40,933
both of your dishes.
441
00:18:40,934 --> 00:18:43,799
You win together or
you get eliminated together.
442
00:18:43,800 --> 00:18:45,833
I think trusting
each other is gonna be
443
00:18:45,834 --> 00:18:47,532
a huge part of it.
444
00:18:47,533 --> 00:18:50,632
Put your egos to the side and
sacrifice for one another.
445
00:18:50,633 --> 00:18:52,733
- Good luck, chefs.
- Good luck, chefs.
446
00:18:55,667 --> 00:18:57,466
My stomach sinks.
447
00:18:57,467 --> 00:19:00,866
Eight years ago, I lost
in double elimination.
448
00:19:00,867 --> 00:19:03,065
It was a team challenge.
I had a good dish.
449
00:19:03,066 --> 00:19:05,799
My partner did not.
We got eliminated.
450
00:19:05,800 --> 00:19:07,733
This is what sent me home.
451
00:19:07,734 --> 00:19:08,666
I need the redemption.
452
00:19:08,667 --> 00:19:11,599
Let's go, Top Chef.
453
00:19:11,600 --> 00:19:13,366
Let's go!
Let's do this.
454
00:19:13,367 --> 00:19:14,933
100 people are gonna
eat well tomorrow,
455
00:19:14,934 --> 00:19:16,132
that's for sure.
456
00:19:16,133 --> 00:19:18,399
The strategy over here
today is to make sure that
457
00:19:18,400 --> 00:19:21,499
the flavours of our dishes
complement each other.
458
00:19:21,500 --> 00:19:24,866
Vish and I's flavour
profiles are bitter and sweet.
459
00:19:24,867 --> 00:19:25,999
For the sweet,
we are gonna do
460
00:19:26,000 --> 00:19:28,099
a grilled and chilled
octopus salad.
461
00:19:28,100 --> 00:19:29,099
Octopus,
it's delicate.
462
00:19:29,100 --> 00:19:32,499
There's a nice sweetness,
not overly sweet.
463
00:19:32,500 --> 00:19:35,399
And we're going with a
honey-orange vinaigrette
464
00:19:35,400 --> 00:19:36,966
and tomato dashi water.
465
00:19:36,967 --> 00:19:38,566
It's barbecue and
coleslaw, baby.
466
00:19:38,567 --> 00:19:41,499
The bitter side, Vish
has this awesome idea
467
00:19:41,500 --> 00:19:43,632
of a Negroni-based pork rib.
468
00:19:43,633 --> 00:19:45,399
I love a good Negroni.
469
00:19:45,400 --> 00:19:47,666
It is a bitter cocktail.
470
00:19:47,667 --> 00:19:50,466
The essence of, like,
bitterness is coming from
471
00:19:50,467 --> 00:19:52,899
oranges, ginger, rosemary.
472
00:19:52,900 --> 00:19:54,733
Now try it.
473
00:19:54,734 --> 00:19:56,666
That's Webster's
Dictionary for bitter.
474
00:19:56,667 --> 00:19:59,566
We're trying to have the same
flavours work off each other.
475
00:19:59,567 --> 00:20:02,366
Where Vish has burnt orange,
I have fresh orange.
476
00:20:02,367 --> 00:20:03,799
Where he has
toasted fennel,
477
00:20:03,800 --> 00:20:05,432
I have a little bit
of fresh fennel.
478
00:20:05,433 --> 00:20:07,799
We're hoping that it becomes
a bittersweet symphony.
479
00:20:07,800 --> 00:20:09,666
Team redemption, baby.
480
00:20:12,133 --> 00:20:13,432
I'm gonna put
one plug here and
481
00:20:13,433 --> 00:20:15,165
one plug on my
other side, okay?
482
00:20:15,166 --> 00:20:16,966
Hil and I get hot and cold.
483
00:20:16,967 --> 00:20:19,666
I'm making the hot dish,
an oxtail polpette.
484
00:20:19,667 --> 00:20:21,566
It's basically a
deep-fried meatball,
485
00:20:21,567 --> 00:20:23,099
but the meat is braised.
486
00:20:23,100 --> 00:20:26,432
Before braising it,
I have to sear my oxtail.
487
00:20:26,433 --> 00:20:29,065
I want a nice colouration on
that to really bring in
488
00:20:29,066 --> 00:20:30,099
the depth of flavours.
489
00:20:30,100 --> 00:20:31,199
Woo!
490
00:20:31,200 --> 00:20:32,833
And then I have to get them
in the pressure cooker,
491
00:20:32,834 --> 00:20:35,466
like ASAP, 'cause I
don't know how long
492
00:20:35,467 --> 00:20:36,666
they're gonna take to braise.
493
00:20:36,667 --> 00:20:39,432
I'm just like praying to the
gods right now, you know?
494
00:20:39,433 --> 00:20:41,733
And then you're gonna go into
Hil's cold dessert,
495
00:20:41,734 --> 00:20:42,699
get a little bit of relief.
496
00:20:42,700 --> 00:20:44,165
Sugar, sugar,
sugar, sugar, sugar.
497
00:20:44,166 --> 00:20:46,399
Pastry and sweets,
498
00:20:46,400 --> 00:20:47,966
that's my wheelhouse.
499
00:20:47,967 --> 00:20:51,432
I'm making a dark chocolate
chili crémeux
500
00:20:51,433 --> 00:20:53,899
with a sesame peanut cracker.
501
00:20:53,900 --> 00:20:57,432
A crémeux is a
chilled custard.
502
00:20:57,433 --> 00:20:59,833
It should be refreshing,
chocolate-forward,
503
00:20:59,834 --> 00:21:02,032
sweet,
but have some heat.
504
00:21:02,033 --> 00:21:03,532
Don't want it to be spicy.
505
00:21:03,533 --> 00:21:05,499
I just want it to hit ya.
506
00:21:05,500 --> 00:21:07,866
It's gonna be amazing.
Thank you, my dear.
507
00:21:07,867 --> 00:21:09,532
I have the best teammate.
508
00:21:09,533 --> 00:21:11,599
I have the best
teammate, really.
509
00:21:11,600 --> 00:21:15,132
Me and Sara, we feed off each
other in a very positive way.
510
00:21:15,133 --> 00:21:17,032
I always doubt myself.
511
00:21:17,033 --> 00:21:18,899
I'm a little East Coast girl.
512
00:21:18,900 --> 00:21:21,733
It's hard not to compare
yourself to the other chefs.
513
00:21:21,734 --> 00:21:24,532
Sara is complimenting me,
hyping me up.
514
00:21:24,533 --> 00:21:25,833
So good, Hil.
515
00:21:25,834 --> 00:21:29,532
Her having
confidence in me, I needed it.
516
00:21:29,533 --> 00:21:31,833
Teamwork does make
the dream work.
517
00:21:31,834 --> 00:21:33,566
Sebouh, behind.
Giovanni, behind.
518
00:21:33,567 --> 00:21:35,799
This guy with
the full names.
519
00:21:35,800 --> 00:21:37,833
We got light and rich.
520
00:21:37,834 --> 00:21:41,799
When I think light,
I think beach, sun, ocean.
521
00:21:41,800 --> 00:21:43,466
Never-ending pile of shrimp.
522
00:21:43,467 --> 00:21:47,432
We are making a confit and
chilled shrimp tostada
523
00:21:47,433 --> 00:21:50,199
topped with a lime and
jalapeño jelly.
524
00:21:50,200 --> 00:21:52,899
I'm making my tostadas
out of wonton wrappers.
525
00:21:52,900 --> 00:21:55,933
Wonton wrappers have a very
light airiness to them
526
00:21:55,934 --> 00:21:57,132
when they're fried.
527
00:21:57,133 --> 00:21:59,499
Currently working
on getting the chicken skewers
528
00:21:59,500 --> 00:22:01,032
ready and marinated
for tomorrow.
529
00:22:01,033 --> 00:22:02,566
So, for the rich component,
530
00:22:02,567 --> 00:22:04,599
we are making a tamarind
glazed chicken.
531
00:22:04,600 --> 00:22:07,299
Tamarind's super sour,
a little sweet.
532
00:22:07,300 --> 00:22:09,566
The stickiness is what's
gonna add the richness.
533
00:22:09,567 --> 00:22:11,833
I'm gonna add loads of sugar,
a little bit of acidity,
534
00:22:11,834 --> 00:22:13,532
cut it with some
soy sauce as well.
535
00:22:13,533 --> 00:22:14,966
I think that's good.
It has balance.
536
00:22:14,967 --> 00:22:16,699
Also,
I'm making a coleslaw.
537
00:22:16,700 --> 00:22:18,799
Most people will do a
coleslaw with mayonnaise.
538
00:22:18,800 --> 00:22:20,532
I'm doing mine with vinegar,
539
00:22:20,533 --> 00:22:22,566
so it's a very simple
flavour profile.
540
00:22:22,567 --> 00:22:24,799
Are you marinating
your slaw tonight?
541
00:22:24,800 --> 00:22:26,199
Uh,
I don't know, I'll see.
542
00:22:26,200 --> 00:22:28,232
Oh my God.
543
00:22:28,233 --> 00:22:30,833
It'll take you literally three
minutes to finish it all.
544
00:22:30,834 --> 00:22:32,799
We need to finish
everything today.
545
00:22:32,800 --> 00:22:34,232
Nothing can stay
for tomorrow.
546
00:22:34,233 --> 00:22:35,466
It'll be okay, man.
547
00:22:35,467 --> 00:22:36,966
Seb is over there
losing his mind.
548
00:22:36,967 --> 00:22:38,032
!
549
00:22:38,033 --> 00:22:39,933
He's stressing, he's loud.
He's all over the place.
550
00:22:39,934 --> 00:22:41,699
It's like Jekyll and Hyde,
you know what I mean?
551
00:22:41,700 --> 00:22:44,199
- This is cut too short.
- Mandoline it, bro.
552
00:22:44,200 --> 00:22:45,899
I just think we
need to tone it down a
553
00:22:45,900 --> 00:22:47,699
little bit because teamwork
is very important here.
554
00:22:47,700 --> 00:22:49,566
- What's up?
- off.
555
00:22:49,567 --> 00:22:51,232
Okay,
I'm just asking. Good lord.
556
00:22:51,233 --> 00:22:53,966
I am very
difficult to work with.
557
00:22:53,967 --> 00:22:55,799
I guess it's my resilience.
558
00:22:55,800 --> 00:22:57,966
When I got into my car
accident with my mom,
559
00:22:57,967 --> 00:22:59,966
that's when, that's when my
mom passed away.
560
00:22:59,967 --> 00:23:01,065
I broke both my legs.
561
00:23:01,066 --> 00:23:03,933
I was told I would never,
ever be able to walk
562
00:23:03,934 --> 00:23:05,299
for the rest of my life.
563
00:23:05,300 --> 00:23:07,332
Six months later, I was
back with a cane in my hand,
564
00:23:07,333 --> 00:23:08,833
standing on my
own two feet.
565
00:23:08,834 --> 00:23:12,666
It made me work even harder,
want even more.
566
00:23:12,667 --> 00:23:15,332
I hate losing.
I want to win.
567
00:23:19,934 --> 00:23:22,799
Woo!
568
00:23:22,800 --> 00:23:24,966
- Woo!
- Let's do it.
569
00:23:24,967 --> 00:23:26,632
Today is a double
elimination,
570
00:23:26,633 --> 00:23:28,099
so you do not want to
be on the bottom.
571
00:23:28,100 --> 00:23:30,332
We're gonna have
100 hungry mouths to feed.
572
00:23:30,333 --> 00:23:32,567
They're gonna come in hot.
573
00:23:33,400 --> 00:23:35,299
Just a little colour.
574
00:23:35,300 --> 00:23:39,165
We are
sour and spicy. Esquite!
575
00:23:39,166 --> 00:23:42,132
Three Sisters esquites!
576
00:23:42,133 --> 00:23:44,966
Esquites is a type of
Mexican street salad,
577
00:23:44,967 --> 00:23:47,566
which is corn, cheese,
and the chilies.
578
00:23:47,567 --> 00:23:49,766
- More spice in it?
- More spice, yeah.
579
00:23:49,767 --> 00:23:51,265
OK. And we got a lot
of sour going in there,
580
00:23:51,266 --> 00:23:52,799
and it's a nice balance.
581
00:23:52,800 --> 00:23:55,866
In our corn dish,
we are adding in the
582
00:23:55,867 --> 00:23:57,966
Three Sisters,
Indigenous ingredients.
583
00:23:57,967 --> 00:24:00,699
So corns, beans, and squash,
584
00:24:00,700 --> 00:24:02,733
they grow together
side by side
585
00:24:02,734 --> 00:24:05,332
because they all support
each other in their growth.
586
00:24:05,333 --> 00:24:06,966
It's beautiful.
587
00:24:06,967 --> 00:24:09,165
30 minutes!
588
00:24:09,166 --> 00:24:11,366
Should we start the chicken?
Yes.
589
00:24:11,367 --> 00:24:14,933
Both of our
dishes have spicy and sour.
590
00:24:14,934 --> 00:24:19,099
So in the chicken dish, we did
a chipotle blueberry barbecue
591
00:24:19,100 --> 00:24:23,099
sauce that is spicy, and the
pickled onion is the sour.
592
00:24:25,000 --> 00:24:26,332
People coming in!
593
00:24:26,333 --> 00:24:27,366
Game time.
Let's go, Katy.
594
00:24:27,367 --> 00:24:28,165
Let's go.
595
00:24:28,166 --> 00:24:30,232
Hello, hello.
596
00:24:30,233 --> 00:24:32,065
- Yo, yo, yo!
- Hello!
597
00:24:32,066 --> 00:24:33,633
Aye, ah!
598
00:24:34,767 --> 00:24:37,332
Oh, no,
not ready to fry.
599
00:24:37,333 --> 00:24:38,299
Not ready to fry?
600
00:24:38,300 --> 00:24:41,632
- Nothing's happening.
- Does it feel hot?
601
00:24:41,633 --> 00:24:44,533
- No, not even hot.
- Not even hot.
602
00:24:45,734 --> 00:24:47,332
I'm so stressed
about this now.
603
00:24:47,333 --> 00:24:48,966
We can't fry to order.
604
00:24:48,967 --> 00:24:51,399
Turns out our
deep fryer isn't working.
605
00:24:51,400 --> 00:24:54,100
Fans are coming up
and we have...
606
00:24:54,333 --> 00:24:55,532
raw chicken.
607
00:24:55,533 --> 00:24:57,966
If we don't have chicken,
we're not gonna have a dish.
608
00:24:57,967 --> 00:24:59,700
- Yeah.
- Oh my god.
609
00:25:08,500 --> 00:25:09,999
People coming in!
610
00:25:10,000 --> 00:25:11,065
I'm so stressed
about this now.
611
00:25:11,066 --> 00:25:12,766
We can't fry to order.
612
00:25:12,767 --> 00:25:14,766
We gotta figure it out, and
we gotta figure it out fast.
613
00:25:14,767 --> 00:25:17,132
It's a double elimination,
this challenge, so it's huge.
614
00:25:17,133 --> 00:25:18,165
I don't want to go home.
615
00:25:18,166 --> 00:25:19,566
I don't want to
make Steph go home.
616
00:25:19,567 --> 00:25:21,232
In this competition
so far, you know,
617
00:25:21,233 --> 00:25:24,199
I haven't shown the
best that I can do.
618
00:25:24,200 --> 00:25:26,199
It's important for me to set
an example for my daughter.
619
00:25:26,200 --> 00:25:27,833
You got to keep going.
620
00:25:27,834 --> 00:25:29,833
Can we use somebody
else's fryer?
621
00:25:29,834 --> 00:25:31,299
Kat, you good?
Use my fryer.
622
00:25:31,300 --> 00:25:32,499
I'm not gonna leave
nobody hanging.
623
00:25:32,500 --> 00:25:34,232
That's not my MO.
624
00:25:34,233 --> 00:25:35,499
Thank you, thank you.
625
00:25:35,500 --> 00:25:37,199
Everybody knows
that I come across
626
00:25:37,200 --> 00:25:38,999
like the obnoxious one.
627
00:25:39,000 --> 00:25:41,299
But, if I can do my part and
let them get a dish out
628
00:25:41,300 --> 00:25:44,132
by using my fryer,
so be it.
629
00:25:44,133 --> 00:25:45,733
Very nice of them to
help us out.
630
00:25:45,734 --> 00:25:46,966
We're running a bit behind.
631
00:25:46,967 --> 00:25:49,366
We have everything prepped,
so we just need to execute.
632
00:25:49,367 --> 00:25:51,966
Hello, Tempo fans!
633
00:25:54,834 --> 00:25:57,132
We are so excited
to celebrate Canada's
634
00:25:57,133 --> 00:25:59,899
first WNBA franchise,
635
00:25:59,900 --> 00:26:02,833
the Toronto Tempo!
636
00:26:02,834 --> 00:26:05,032
That gets a shimmy.
637
00:26:05,033 --> 00:26:08,999
Now, please welcome our
Top Chef Canada judges...
638
00:26:09,000 --> 00:26:12,065
Mijune Pak,
Janet Zuccarini,
639
00:26:12,066 --> 00:26:14,933
and Mark McEwan!
640
00:26:14,934 --> 00:26:19,065
Also joining us today are two
Top Chef Canada alumni,
641
00:26:19,066 --> 00:26:21,532
Chef Christina Kahn!
642
00:26:21,533 --> 00:26:25,366
And, Season 9 winner,
Erica Karbelnik!
643
00:26:27,033 --> 00:26:30,165
Woo!
Service starts now!
644
00:26:30,166 --> 00:26:31,599
Woo!
645
00:26:35,233 --> 00:26:37,132
Go, Tempo, go!
646
00:26:37,133 --> 00:26:39,299
The Tempo had a
historic first season.
647
00:26:39,300 --> 00:26:40,933
Their fans showed up
for the team,
648
00:26:40,934 --> 00:26:42,866
so we want to show up
for them right now.
649
00:26:45,567 --> 00:26:47,132
How's it going, guys?
650
00:26:47,133 --> 00:26:48,532
Thank you!
651
00:26:50,200 --> 00:26:51,599
Hello.
How you doing?
652
00:26:51,600 --> 00:26:53,332
So we're smoky and salty.
653
00:26:53,333 --> 00:26:55,199
It's great summer food.
654
00:26:55,200 --> 00:26:58,366
It's just so nice and light
and refreshing, all of it.
655
00:26:58,367 --> 00:27:00,632
Boom,
boom, sauce, sauce.
656
00:27:00,633 --> 00:27:02,432
It's absolutely
ready to go.
657
00:27:02,433 --> 00:27:04,199
- Kat, Steph, how are you?
- Hi, chefs.
658
00:27:04,200 --> 00:27:05,232
How's it going?
659
00:27:05,233 --> 00:27:08,366
So our category
today is spicy and sour.
660
00:27:08,367 --> 00:27:11,332
We made you a blueberry
and chipotle fried chicken
661
00:27:11,333 --> 00:27:13,199
with some pickled onions.
662
00:27:13,200 --> 00:27:15,099
That is our more spicy one.
663
00:27:15,100 --> 00:27:18,432
I find the exterior
crust and glaze to be
664
00:27:18,433 --> 00:27:21,632
a little bit too heavy.
It is spicy.
665
00:27:21,633 --> 00:27:23,432
The chicken,
I would call it like
666
00:27:23,433 --> 00:27:25,499
a little bit gloopy, so
a little bit less sauce
667
00:27:25,500 --> 00:27:27,099
to get the crunch
of the chicken.
668
00:27:27,100 --> 00:27:28,399
That's what we're missing.
669
00:27:28,400 --> 00:27:30,199
It's not too spicy
for me,
670
00:27:30,200 --> 00:27:32,599
so I really like
the sour from it.
671
00:27:32,600 --> 00:27:34,332
Thank you.
672
00:27:34,333 --> 00:27:37,966
Our more sour one
is a "Three Sisters" Esquites.
673
00:27:37,967 --> 00:27:40,933
There's also some grilled
jalapeños and fresh serranos.
674
00:27:40,934 --> 00:27:43,099
So there's really
no rescue from the heat.
675
00:27:43,100 --> 00:27:45,332
I'm just finding the
dressing a bit overwhelming.
676
00:27:45,333 --> 00:27:48,332
The salad needs even
more crunch to
677
00:27:48,333 --> 00:27:50,132
balance off the flavours.
678
00:27:50,133 --> 00:27:52,199
A little bit of
execution here, sharpened up,
679
00:27:52,200 --> 00:27:53,632
could have made this
more successful.
680
00:27:53,633 --> 00:27:55,933
- Thank you.
- Thank you, chefs.
681
00:27:55,934 --> 00:27:58,432
Oh,
I am pluming, boy.
682
00:28:00,467 --> 00:28:03,065
- How's it going, guys?
- Hi!
683
00:28:03,066 --> 00:28:04,399
Hi, Seb.
Hi, Giovanni.
684
00:28:04,400 --> 00:28:06,065
Tell us what categories
you had and
685
00:28:06,066 --> 00:28:07,299
what you made
for us today.
686
00:28:07,300 --> 00:28:10,132
We have light and rich.
687
00:28:10,133 --> 00:28:12,232
For rich,
you've got tamarind glazed
688
00:28:12,233 --> 00:28:15,432
chicken thighs with a
coleslaw underneath.
689
00:28:15,433 --> 00:28:17,099
I love the crispy
char that you have
690
00:28:17,100 --> 00:28:18,432
on the chicken thigh.
691
00:28:18,433 --> 00:28:20,466
The marinade on it
is super flavourful.
692
00:28:20,467 --> 00:28:21,966
I love that tanginess.
693
00:28:21,967 --> 00:28:23,632
And I like that you
have a fresh element.
694
00:28:23,633 --> 00:28:25,566
It kind of weaves
in that lightness.
695
00:28:25,567 --> 00:28:27,299
Yummy.
Thank you.
696
00:28:27,300 --> 00:28:30,432
Our light component
would be cold confit prawn
697
00:28:30,433 --> 00:28:33,299
sitting on our
version of a tostada.
698
00:28:33,300 --> 00:28:35,065
We used wonton wrappers to
give it a little bit more
699
00:28:35,066 --> 00:28:36,499
lightness and some more crisp.
700
00:28:36,500 --> 00:28:38,432
Your seasoning
skills is on point.
701
00:28:38,433 --> 00:28:39,432
Thank you.
702
00:28:39,433 --> 00:28:41,466
You get so much
acidity, and brightness,
703
00:28:41,467 --> 00:28:43,165
and a bit of
heat from this.
704
00:28:43,166 --> 00:28:44,299
The texture,
the pop.
705
00:28:44,300 --> 00:28:46,399
This is what I'm looking
for on a hot day like this.
706
00:28:46,400 --> 00:28:49,499
And I think the cook
on the prawns is perfection.
707
00:28:49,500 --> 00:28:50,999
- Thank you.
- It's really, really good.
708
00:28:51,000 --> 00:28:53,199
It's giving me
everything that I want.
709
00:28:53,200 --> 00:28:55,299
I have no notes.
710
00:28:55,300 --> 00:28:56,699
All right,
thank you, chefs.
711
00:28:56,700 --> 00:28:58,065
Thank you so much.
Appreciate it.
712
00:28:58,066 --> 00:28:59,432
All right,
back into service.
713
00:29:02,367 --> 00:29:04,499
Today, Hil
and I got hot and cold.
714
00:29:04,500 --> 00:29:06,566
That's why she's working
down in the cooler over here.
715
00:29:06,567 --> 00:29:08,132
Down here!
716
00:29:08,133 --> 00:29:10,132
I don't want
this to melt on ya.
717
00:29:10,133 --> 00:29:12,366
It is
hot outside today.
718
00:29:12,367 --> 00:29:16,332
The cold crémeux ,
it's gonna melt in the heat.
719
00:29:16,333 --> 00:29:19,599
I'm serving this out of
a cooler, just with ice.
720
00:29:19,600 --> 00:29:24,232
I'm doing everything I
possibly can to keep it cold.
721
00:29:24,233 --> 00:29:25,165
- Hi!
- Hi!
722
00:29:25,166 --> 00:29:26,833
Hi, Sara,
Hilarie, how are you?
723
00:29:26,834 --> 00:29:28,299
- Hi, guys.
- How are you?
724
00:29:28,300 --> 00:29:29,566
We got hot and cold.
725
00:29:29,567 --> 00:29:32,099
So we did
oxtail in a polpette.
726
00:29:32,100 --> 00:29:34,199
On the bottom you have a
peanut sauce with
727
00:29:34,200 --> 00:29:36,332
a chili peanut crisp,
and then
728
00:29:36,333 --> 00:29:38,399
topping it off with
some cocoa powder.
729
00:29:38,400 --> 00:29:40,399
The polpette
is very moist.
730
00:29:40,400 --> 00:29:42,232
Spicing level is
quite excellent.
731
00:29:42,233 --> 00:29:44,199
It's an interesting
little dish.
732
00:29:44,200 --> 00:29:46,766
It was steaming hot,
so I got hot, hot.
733
00:29:46,767 --> 00:29:49,065
The flavours
work really nicely together.
734
00:29:49,066 --> 00:29:51,833
I do think that the
meat is really nicely cooked.
735
00:29:51,834 --> 00:29:52,833
Thank you.
736
00:29:52,834 --> 00:29:53,866
The sauce,
I needed differentiation.
737
00:29:53,867 --> 00:29:55,799
It's feeling a little
bit heavy in the dish.
738
00:29:55,800 --> 00:29:56,899
Okay.
739
00:29:56,900 --> 00:29:58,299
What the polpette
needed was a little bit of
740
00:29:58,300 --> 00:30:00,332
coolness in contrast.
741
00:30:00,333 --> 00:30:03,099
I think that's
where I come in, is the cold.
742
00:30:03,100 --> 00:30:05,032
It's a chili chocolate
crémeux with a
743
00:30:05,033 --> 00:30:07,099
rice vinegar caramel,
and then I made
744
00:30:07,100 --> 00:30:10,466
a sesame-peanut cookie
that you crack and put on it.
745
00:30:10,467 --> 00:30:12,466
I like to call it
cookie crack.
746
00:30:12,467 --> 00:30:14,232
It's too sweet.
747
00:30:14,233 --> 00:30:16,065
So there's not
enough contrast.
748
00:30:16,066 --> 00:30:17,833
There's a bit of crunch
with the tuile you made.
749
00:30:17,834 --> 00:30:20,099
I just find it a
bit overwhelming.
750
00:30:20,100 --> 00:30:22,733
Rather than being refreshing,
it's a bit too much.
751
00:30:22,734 --> 00:30:25,032
You could have
leaned into cold even more.
752
00:30:25,033 --> 00:30:28,065
Your crémeux lands like a
sauce, and it needs
753
00:30:28,066 --> 00:30:31,432
something else with it for the
dish to actually make sense.
754
00:30:31,433 --> 00:30:32,532
- Thank you very much.
- Thank you, guys.
755
00:30:32,533 --> 00:30:35,099
Thank you.
756
00:30:35,100 --> 00:30:38,433
Ooh. You know,
you never know.
757
00:30:49,800 --> 00:30:51,666
This is the chicken.
Enjoy, guys.
758
00:30:51,667 --> 00:30:53,632
Both of our
dishes are slam dunks.
759
00:30:53,633 --> 00:30:55,332
Go, Tempo, go!
760
00:30:55,333 --> 00:30:57,899
Really refreshing.
Has a nice kick to it.
761
00:30:57,900 --> 00:30:59,332
Feel free to grab
the two at the front.
762
00:30:59,333 --> 00:31:01,199
Those are ready to go.
Enjoy.
763
00:31:01,200 --> 00:31:02,766
Really fresh,
nice, light.
764
00:31:02,767 --> 00:31:03,766
I think you
nailed the challenge.
765
00:31:03,767 --> 00:31:05,699
I kind of feel like
the dishes are
766
00:31:05,700 --> 00:31:08,165
competing against
each other, almost.
767
00:31:08,166 --> 00:31:10,265
Hi, how are you?
Please enjoy.
768
00:31:10,266 --> 00:31:12,366
Worked really well
with each other.
769
00:31:12,367 --> 00:31:15,466
I think we both have kind of
the same mentality,
770
00:31:15,467 --> 00:31:16,766
the same focus.
771
00:31:16,767 --> 00:31:18,399
Win together,
lose together.
772
00:31:18,400 --> 00:31:20,733
Bring it on.
Hi!
773
00:31:20,734 --> 00:31:23,299
Hello, chefs.
How are you?
774
00:31:23,300 --> 00:31:24,933
Why don't you tell us
what your categories were
775
00:31:24,934 --> 00:31:26,366
and what you made for us?
776
00:31:26,367 --> 00:31:29,599
Our category
was a smoky and salty.
777
00:31:29,600 --> 00:31:33,632
So we made a milk bun
slider with a smoked brisket,
778
00:31:33,633 --> 00:31:35,666
charred lemon aioli that
we smoked a little bit.
779
00:31:35,667 --> 00:31:38,599
You also have caper gremolata.
780
00:31:38,600 --> 00:31:40,766
Really,
really well-balanced.
781
00:31:40,767 --> 00:31:42,532
It was a delicious bite.
782
00:31:42,533 --> 00:31:46,532
I love the saltiness of it
that really comes through.
783
00:31:46,533 --> 00:31:48,532
I thought the brisket
was super tender,
784
00:31:48,533 --> 00:31:49,833
really flavourful.
785
00:31:49,834 --> 00:31:51,899
The gremolata was
so well-seasoned.
786
00:31:51,900 --> 00:31:55,165
I love the salty bites
of capers and anchovies.
787
00:31:55,166 --> 00:31:56,766
Absolutely fantastic.
Awesome.
788
00:31:56,767 --> 00:31:59,499
Okay, now you're gonna
move on to the cauliflower.
789
00:31:59,500 --> 00:32:01,366
So we have a
fried cauliflower,
790
00:32:01,367 --> 00:32:04,299
smoked yogurt purée,
and then we have
791
00:32:04,300 --> 00:32:06,699
a charred vegetable
vinaigrette to complement it.
792
00:32:06,700 --> 00:32:08,499
I get the smokiness
793
00:32:08,500 --> 00:32:10,733
in this charred
cauliflower purée.
794
00:32:10,734 --> 00:32:12,733
I do think the two dishes
are super compatible
795
00:32:12,734 --> 00:32:14,432
and even interchangeable.
796
00:32:14,433 --> 00:32:16,466
It feels like
one person made these.
797
00:32:16,467 --> 00:32:17,733
Yeah.
798
00:32:17,734 --> 00:32:18,599
- That's what we want to hear.
- That's what we wanted to do.
799
00:32:18,600 --> 00:32:19,599
The teamwork
is wonderful here.
800
00:32:19,600 --> 00:32:20,466
Awesome.
Pleasure to meet you.
801
00:32:20,467 --> 00:32:22,599
Good luck.
Thank you.
802
00:32:27,266 --> 00:32:30,265
These negroni
rib ends are so good.
803
00:32:30,266 --> 00:32:32,366
Yeah, it's very,
very good.
804
00:32:32,367 --> 00:32:33,699
Chef's kiss.
805
00:32:33,700 --> 00:32:35,566
A beautiful salad
for you already as well.
806
00:32:35,567 --> 00:32:37,599
We are a bittersweet symphony.
807
00:32:37,600 --> 00:32:39,265
This is where
we bring Matt up,
808
00:32:39,266 --> 00:32:41,833
and there's no way that
Matt is repeating history.
809
00:32:41,834 --> 00:32:44,632
And we call that
the redemption.
810
00:32:44,633 --> 00:32:46,733
The octopus salad has,
like, an umami flavour that
811
00:32:46,734 --> 00:32:48,599
I've never- like, I don't
even know how to pinpoint it.
812
00:32:48,600 --> 00:32:49,999
It's really,
really good.
813
00:32:50,000 --> 00:32:51,499
Seeing people
respond positively to
814
00:32:51,500 --> 00:32:54,366
the food, hopefully the
judges will as well.
815
00:32:54,367 --> 00:32:55,966
Hi, Matt.
Hi, Vish.
816
00:32:55,967 --> 00:32:57,299
- How's it going?
- How you guys doing?
817
00:32:57,300 --> 00:32:58,466
Good.
How are you doing?
818
00:32:58,467 --> 00:32:59,899
So we had
bitter and sweet.
819
00:32:59,900 --> 00:33:02,866
I have a negroni-inspired
baby back ribs with
820
00:33:02,867 --> 00:33:05,032
pork belly bites,
along with some fennel,
821
00:33:05,033 --> 00:33:07,566
crispy rosemary needles,
and some orange.
822
00:33:07,567 --> 00:33:10,532
And then you have a
sweet, charred octopus salad.
823
00:33:10,533 --> 00:33:12,332
This is with also
an orange vinaigrette.
824
00:33:12,333 --> 00:33:13,766
There's a little bit of
fennel in there,
825
00:33:13,767 --> 00:33:15,833
and then there's
a tomato water.
826
00:33:15,834 --> 00:33:18,032
The negroni inspiration,
827
00:33:18,033 --> 00:33:20,366
I totally see that and
how it comes through,
828
00:33:20,367 --> 00:33:21,999
so I think you were
really successful at
829
00:33:22,000 --> 00:33:23,799
capturing the
negroni concept.
830
00:33:23,800 --> 00:33:25,366
With the
bitterness, thank you.
831
00:33:25,367 --> 00:33:27,032
I really love the
seasoning and
832
00:33:27,033 --> 00:33:28,933
the flavour on the ribs.
It's super tasty.
833
00:33:28,934 --> 00:33:32,366
However, I find the rib
overpowers the salad.
834
00:33:32,367 --> 00:33:34,666
Like, the salad is
definitely a sidekick.
835
00:33:34,667 --> 00:33:35,899
Next to the rib,
it's kind of falling
836
00:33:35,900 --> 00:33:37,799
a little bit flat for me.
837
00:33:37,800 --> 00:33:40,532
I could have used even more
fennel in here, like crispy,
838
00:33:40,533 --> 00:33:44,032
fresh fennel, bright orange,
more flavour from it.
839
00:33:44,033 --> 00:33:47,032
It's falling a
little bit one-noted for me.
840
00:33:47,033 --> 00:33:48,432
The octopus doesn't
really do anything
841
00:33:48,433 --> 00:33:49,666
in the salad.
842
00:33:49,667 --> 00:33:51,833
- All right, thank you.
- Thank you.
843
00:33:51,834 --> 00:33:53,833
I feel like we're
gonna be on bottom.
844
00:33:53,834 --> 00:33:56,666
Not doing well
after that at all.
845
00:33:56,667 --> 00:34:00,799
I did this competition for
redemption, but I've been
846
00:34:00,800 --> 00:34:03,366
on the bottom and
the middle so far.
847
00:34:03,367 --> 00:34:05,499
I dropped the ball.
848
00:34:05,500 --> 00:34:08,699
I just cannot imagine going
home eight years later for
849
00:34:08,700 --> 00:34:11,399
the exact same challenge
I went home for.
850
00:34:22,834 --> 00:34:24,499
Ooh...
851
00:34:24,500 --> 00:34:27,999
a nice, cold bevy
after a hot day, guys.
852
00:34:28,000 --> 00:34:29,699
That was hot today,
and windy.
853
00:34:29,700 --> 00:34:31,566
Yeah.
854
00:34:31,567 --> 00:34:33,232
How do you guys feel?
855
00:34:33,233 --> 00:34:35,699
This was pretty much
exactly the challenge that
856
00:34:35,700 --> 00:34:37,632
I got eliminated on
my season, so...
857
00:34:37,633 --> 00:34:39,032
- Oh...
- Yeah.
858
00:34:39,033 --> 00:34:40,165
I might kick
somebody out
859
00:34:40,166 --> 00:34:41,733
from my crappy dish.
860
00:34:44,767 --> 00:34:47,733
Chefs, the judges
would like to see
861
00:34:47,734 --> 00:34:49,899
Seb and Giovanni.
862
00:34:52,734 --> 00:34:55,466
All right, buddy. Let's go.
863
00:35:11,133 --> 00:35:14,833
Chefs, we asked
you to make two dishes
864
00:35:14,834 --> 00:35:16,733
together as a team.
865
00:35:16,734 --> 00:35:18,866
Seb, Giovanni...
866
00:35:21,667 --> 00:35:22,999
- Congratulations.
- Let's go.
867
00:35:23,000 --> 00:35:26,032
You had favourite
dishes of the challenge.
868
00:35:26,033 --> 00:35:29,232
Good job, bro.
869
00:35:29,233 --> 00:35:30,766
I thought your
dishes really met
870
00:35:30,767 --> 00:35:32,566
the challenge
of light and rich.
871
00:35:32,567 --> 00:35:35,099
The glaze on the chicken
was perfectly suited.
872
00:35:35,100 --> 00:35:36,799
Just the right
amount of richness.
873
00:35:36,800 --> 00:35:38,966
The slaw added the
acidity to that plate.
874
00:35:38,967 --> 00:35:41,599
And then your version of a
tostada with the shrimp,
875
00:35:41,600 --> 00:35:42,866
I thought that was fantastic.
876
00:35:42,867 --> 00:35:44,265
- Thank you so much.
- Thank you.
877
00:35:44,266 --> 00:35:45,566
Were you confident?
878
00:35:45,567 --> 00:35:46,599
You want
the honest truth?
879
00:35:46,600 --> 00:35:47,632
- Yeah.
- Yes!
880
00:35:47,633 --> 00:35:49,232
No.
881
00:35:49,233 --> 00:35:51,532
I am super high-strung.
882
00:35:51,533 --> 00:35:54,999
Giovanni, he was so relaxed
that it bothered me.
883
00:35:55,000 --> 00:35:57,499
And in my head,
I'm like, is this guy
884
00:35:57,500 --> 00:35:59,666
not understanding that
we can go home?
885
00:35:59,667 --> 00:36:00,766
And he's like,
"Don't worry, we're good."
886
00:36:00,767 --> 00:36:03,132
Maybe you need
more of that in your life.
887
00:36:03,133 --> 00:36:05,766
I don't know
what I need in my life.
888
00:36:05,767 --> 00:36:07,299
Congratulations.
889
00:36:07,300 --> 00:36:09,933
Please head back to the
Shark Ninja locker room.
890
00:36:09,934 --> 00:36:11,199
- Thank you.
- Thank you.
891
00:36:11,200 --> 00:36:13,165
Me and Seb click.
892
00:36:13,166 --> 00:36:14,833
He's definitely more
aggressive than I am,
893
00:36:14,834 --> 00:36:16,766
but once he calmed down
and his blood
894
00:36:16,767 --> 00:36:18,666
wasn't pumping, he was
super kind-hearted.
895
00:36:18,667 --> 00:36:20,632
Winning, it's such
a good feeling.
896
00:36:20,633 --> 00:36:22,633
Let's go.
897
00:36:24,166 --> 00:36:26,500
- We won.
- Best dishes, best dishes.
898
00:36:27,033 --> 00:36:30,999
The judges would like
to see Matt, Vish, Steph,
899
00:36:31,000 --> 00:36:33,265
Kat, Sara,
and Hilarie.
900
00:36:58,000 --> 00:37:00,833
Chefs, some of
your dishes were delicious
901
00:37:00,834 --> 00:37:03,132
on their own,
but as teammates,
902
00:37:03,133 --> 00:37:04,734
they didn't quite
work together.
903
00:37:05,700 --> 00:37:07,733
Sara and Hilarie,
how do you feel about
904
00:37:07,734 --> 00:37:09,432
how your hot and cold dishes
came together?
905
00:37:09,433 --> 00:37:11,366
I am
surprised to be here.
906
00:37:11,367 --> 00:37:14,099
I feel really confident about
our cook today,
907
00:37:14,100 --> 00:37:15,165
um, to be honest.
908
00:37:15,166 --> 00:37:17,999
I felt a contrast
was missing in the dishes.
909
00:37:18,000 --> 00:37:20,099
Your polpette was delicious.
910
00:37:20,100 --> 00:37:21,232
- Thank you.
- I really enjoyed that.
911
00:37:21,233 --> 00:37:24,232
I was looking for
relief on the other side,
912
00:37:24,233 --> 00:37:26,265
and I didn't
receive that relief.
913
00:37:26,266 --> 00:37:28,699
The sweetness
became overwhelming.
914
00:37:28,700 --> 00:37:31,065
You had hot and cold,
915
00:37:31,066 --> 00:37:33,966
but the crémeux wasn't
delivering on cold.
916
00:37:33,967 --> 00:37:35,733
It felt more like a sauce.
917
00:37:35,734 --> 00:37:39,065
Being known for
pastry back home and
918
00:37:39,066 --> 00:37:41,699
having you tell me that
my stuff is too sweet,
919
00:37:41,700 --> 00:37:44,165
it's like,
it sucks.
920
00:37:44,166 --> 00:37:46,165
I'm never gonna
serve a crémeux
921
00:37:46,166 --> 00:37:48,733
on a hot day like
that ever again.
922
00:37:48,734 --> 00:37:50,799
Ever.
Or make that decision.
923
00:37:50,800 --> 00:37:53,866
Top chefs have to
look at all those challenges,
924
00:37:53,867 --> 00:37:56,232
and say, "How can I best do
this with the weather
925
00:37:56,233 --> 00:37:57,532
that we're working with today?
926
00:37:57,533 --> 00:38:00,232
How can I make sure that this
is gonna be a flawless dish?"
927
00:38:02,133 --> 00:38:05,432
So Matt and Vish,
you did Negroni-inspired ribs,
928
00:38:05,433 --> 00:38:08,165
and you did a complementary
octopus salad.
929
00:38:08,166 --> 00:38:09,232
Really enjoyed the ribs.
930
00:38:09,233 --> 00:38:10,699
I liked the bitterness.
931
00:38:10,700 --> 00:38:13,032
But, the octopus salad,
I didn't get sweet,
932
00:38:13,033 --> 00:38:14,232
I didn't get citrus.
933
00:38:14,233 --> 00:38:16,332
I didn't get a lot
of flavour from it.
934
00:38:16,333 --> 00:38:18,733
It felt very
under-seasoned to me.
935
00:38:18,734 --> 00:38:22,799
The idea for that salad
was to go more on
936
00:38:22,800 --> 00:38:24,933
the delicate side.
In the dressing,
937
00:38:24,934 --> 00:38:26,866
there was
freshly squeezed oranges,
938
00:38:26,867 --> 00:38:29,032
there was honey, and then
we made a tomato water
939
00:38:29,033 --> 00:38:30,232
with just a little
bit of dashi.
940
00:38:30,233 --> 00:38:32,766
I didn't get any of
that in that octopus salad.
941
00:38:32,767 --> 00:38:35,367
- None?
- It felt incredibly flat.
942
00:38:36,367 --> 00:38:40,099
Your rib dish, the
concept was really strong.
943
00:38:40,100 --> 00:38:41,366
Thank you.
944
00:38:41,367 --> 00:38:44,032
The octopus salad felt
very much like an afterthought
945
00:38:44,033 --> 00:38:46,700
compared to that.
Both the dishes had to pop.
946
00:38:48,166 --> 00:38:51,733
Steph and Kat,
you had sour and spicy.
947
00:38:51,734 --> 00:38:53,933
The dishes,
they did go well together,
948
00:38:53,934 --> 00:38:54,866
almost too well.
949
00:38:54,867 --> 00:38:56,966
Both of them were
competing in flavour.
950
00:38:56,967 --> 00:39:01,232
Our idea was to
have the sour and the spicy
951
00:39:01,233 --> 00:39:02,432
in each dish.
952
00:39:02,433 --> 00:39:04,999
But because of that
combination of flavours that
953
00:39:05,000 --> 00:39:07,899
were both very intense,
it ended up getting muddled.
954
00:39:07,900 --> 00:39:10,532
Both those dishes,
I had a few problems.
955
00:39:10,533 --> 00:39:13,799
The Three Sisters, I feel
it was oversimplified.
956
00:39:13,800 --> 00:39:16,499
I wanted more,
I wanted more creativity.
957
00:39:16,500 --> 00:39:20,132
And, that chicken was
buried in this sauce.
958
00:39:20,133 --> 00:39:22,366
The sauce was just gloopy.
959
00:39:22,367 --> 00:39:25,933
When we're looking at skills
and execution,
960
00:39:25,934 --> 00:39:28,767
both those dishes were
very, very weak.
961
00:39:29,967 --> 00:39:30,933
Thank you, chefs.
962
00:39:30,934 --> 00:39:32,999
We'll call you back
when we make a decision.
963
00:39:33,000 --> 00:39:34,033
- Thank you.
- Thank you, chefs.
964
00:39:40,266 --> 00:39:43,332
- No decision?
- Not yet. No decision.
965
00:39:43,333 --> 00:39:45,232
The one decision
they made, though,
966
00:39:45,233 --> 00:39:47,132
my salad sucked.
967
00:39:49,500 --> 00:39:51,966
This is an
incredibly hard decision.
968
00:39:51,967 --> 00:39:53,766
Two chefs are
going to go home.
969
00:39:53,767 --> 00:39:54,799
Who is it gonna be?
970
00:39:54,800 --> 00:39:57,299
Sara and Hilarie,
I had a big problem
971
00:39:57,300 --> 00:39:59,099
with that team's work.
972
00:39:59,100 --> 00:40:00,899
The polpette,
it was good.
973
00:40:00,900 --> 00:40:02,032
It was tasty.
974
00:40:02,033 --> 00:40:05,132
I have this high, and then I
have this extreme low,
975
00:40:05,133 --> 00:40:06,132
which is the crémeux.
976
00:40:06,133 --> 00:40:09,766
Really, really overly sweet
to a level that
977
00:40:09,767 --> 00:40:10,833
you couldn't eat it.
978
00:40:10,834 --> 00:40:12,799
A massive miss.
979
00:40:14,500 --> 00:40:16,366
Steph and Kat's dishes,
980
00:40:16,367 --> 00:40:18,299
I would not go back
to either one.
981
00:40:18,300 --> 00:40:20,799
It was the most unattractive
fried chicken I've ever seen.
982
00:40:20,800 --> 00:40:23,799
Okay, looks aside
though, I liked the dishes.
983
00:40:23,800 --> 00:40:27,199
They were quite successful at
incorporating spicy and sour
984
00:40:27,200 --> 00:40:28,466
into both of the dishes.
985
00:40:28,467 --> 00:40:31,833
I give them points for
that, but the Three Sisters,
986
00:40:31,834 --> 00:40:33,899
what is memorable
about that dish?
987
00:40:33,900 --> 00:40:35,232
Very, very simple.
988
00:40:35,233 --> 00:40:37,266
It's not good enough
at this stage.
989
00:40:39,900 --> 00:40:42,132
Matt and Vish have
a ton of experience.
990
00:40:42,133 --> 00:40:43,232
But that salad.
991
00:40:43,233 --> 00:40:45,099
It did
not deliver at all.
992
00:40:45,100 --> 00:40:47,132
The flavour was so bland,
it was so bland.
993
00:40:47,133 --> 00:40:49,332
I have no idea how they did
so many things with
994
00:40:49,333 --> 00:40:51,199
the citrus and
the tomato water.
995
00:40:51,200 --> 00:40:53,366
And really,
it fell so flat.
996
00:40:53,367 --> 00:40:56,532
But the ribs made
up for that octopus dish.
997
00:40:56,533 --> 00:40:57,866
I agree.
I closed my eyes,
998
00:40:57,867 --> 00:40:59,499
I'm like,
I'm having a Negroni.
999
00:40:59,500 --> 00:41:01,333
I loved it.
1000
00:41:01,934 --> 00:41:04,599
Was the rib good
enough to carry that through?
1001
00:41:04,600 --> 00:41:07,566
Was the polpette good enough
to carry the crémeux through?
1002
00:41:07,567 --> 00:41:09,432
I could eat the
polpette again,
1003
00:41:09,433 --> 00:41:11,165
and I could eat
the ribs again.
1004
00:41:11,166 --> 00:41:12,566
I don't really want to go back
1005
00:41:12,567 --> 00:41:14,332
to Kat and Steph's dishes.
No.
1006
00:41:14,333 --> 00:41:17,132
Hilarie and Sara,
I had such a massive issue
1007
00:41:17,133 --> 00:41:19,899
with that crémeux, which was
the worst dish of the day.
1008
00:41:19,900 --> 00:41:22,032
But half of their
execution was successful.
1009
00:41:22,033 --> 00:41:24,265
There were some
high highs, low lows,
1010
00:41:24,266 --> 00:41:25,566
and things in between.
1011
00:41:25,567 --> 00:41:27,199
This is what's making it
so difficult.
1012
00:41:44,333 --> 00:41:45,999
Chefs,
your challenge was
1013
00:41:46,000 --> 00:41:48,400
to create
two dishes as a team.
1014
00:41:49,033 --> 00:41:52,232
Sara and Hilarie,
we enjoyed the polpette,
1015
00:41:52,233 --> 00:41:54,232
but the crémeux was too sweet
1016
00:41:54,233 --> 00:41:55,567
and served inconsistently.
1017
00:41:56,667 --> 00:41:59,265
Matt and Vish,
the ribs delivered on the
1018
00:41:59,266 --> 00:42:02,300
bitter/sweet, but the
octopus salad was a fail.
1019
00:42:03,734 --> 00:42:07,299
Steph and Kat,
your flavour profiles worked,
1020
00:42:07,300 --> 00:42:10,999
but both dishes felt one note
and lacked creativity.
1021
00:42:20,166 --> 00:42:22,666
Steph and Kat...
1022
00:42:22,667 --> 00:42:25,199
please pack your
knives and go.
1023
00:42:29,333 --> 00:42:30,967
Thank you for
this opportunity.
1024
00:42:31,934 --> 00:42:34,132
You know,
I came here to...
1025
00:42:34,133 --> 00:42:36,733
give a little visibility
to our nation,
1026
00:42:36,734 --> 00:42:41,366
and I'm just filled
with gratitude. So...
1027
00:42:43,333 --> 00:42:44,999
- Thank you, chefs.
- Thank you so much.
1028
00:42:47,500 --> 00:42:50,265
I can't
live with regrets, you know.
1029
00:42:50,266 --> 00:42:53,332
Being a team challenge,
we supported each other.
1030
00:42:53,333 --> 00:42:55,399
We encouraged each other.
1031
00:42:55,400 --> 00:42:57,432
I stand by what we did.
1032
00:43:00,600 --> 00:43:03,199
Going home.
Sorry, guys.
1033
00:43:03,200 --> 00:43:05,366
I'm bummed...
A lot.
1034
00:43:05,367 --> 00:43:08,165
Working with Steph was great.
She's a fantastic chef.
1035
00:43:08,166 --> 00:43:11,165
I don't feel like I performed
at the level that I wanted to.
1036
00:43:11,166 --> 00:43:14,232
You have to take the
challenges as they come and...
1037
00:43:14,233 --> 00:43:16,666
do your best, but my
best just wasn't there.
1038
00:43:16,667 --> 00:43:18,432
- Good job, guys.
- Love you guys.
1039
00:43:18,433 --> 00:43:19,532
Good luck.
1040
00:43:19,533 --> 00:43:21,566
It's not the end of the road.
1041
00:43:21,567 --> 00:43:23,366
It's, you know, a stepping
stone to what's next,
1042
00:43:23,367 --> 00:43:27,432
and I'm forever grateful for
being a part of this.
1043
00:43:27,433 --> 00:43:31,232
I choose to cook
a certain way because
1044
00:43:31,233 --> 00:43:34,332
our food isn't highlighted as
Indigenous people.
1045
00:43:34,333 --> 00:43:37,165
There was a time when we
couldn't share our food,
1046
00:43:37,166 --> 00:43:38,232
share our culture.
1047
00:43:38,233 --> 00:43:41,332
So, to cook on
Top Chef Canada,
1048
00:43:41,333 --> 00:43:44,332
I'm proud of what I did.
1049
00:43:48,233 --> 00:43:51,299
Next time on
Top Chef Canada...
1050
00:43:51,300 --> 00:43:53,566
This is a
high-stakes Quickfire.
1051
00:43:53,567 --> 00:43:56,199
One chef will be going home.
1052
00:43:56,200 --> 00:43:57,199
What? What?
1053
00:43:57,200 --> 00:43:58,466
What's the
worst that could happen?
1054
00:44:00,333 --> 00:44:02,666
I've got a special
dinner plan inspired by
1055
00:44:02,667 --> 00:44:03,499
one of my
favourite holidays.
1056
00:44:03,500 --> 00:44:05,366
Lunar New Year
chicken dinner.
1057
00:44:08,166 --> 00:44:10,065
She completely
understood the assignment.
1058
00:44:10,066 --> 00:44:12,566
Those two sauces I will
put in my restaurant.
1059
00:44:12,567 --> 00:44:13,866
Like give me a bottle.
1060
00:44:13,867 --> 00:44:16,433
It's like so
completely disjointed.