1
00:00:03,266 --> 00:00:05,033
ANNOUNCER: This program is
rated PG, and contains
2
00:00:05,166 --> 00:00:06,533
mature subject matter.
3
00:00:06,667 --> 00:00:08,200
Viewer discretion is advised.
4
00:00:16,633 --> 00:00:18,699
I wouldn't be back if I
didn't think I could win.
5
00:00:18,700 --> 00:00:20,532
[Todd] The winning dish, Katy.
6
00:00:20,533 --> 00:00:22,399
[Applauding]
7
00:00:22,400 --> 00:00:24,299
- Go, go!
- Agh! Ha-ha!
8
00:00:24,300 --> 00:00:27,132
[Seb] Six dishes
with a budget of $40.
9
00:00:27,133 --> 00:00:28,499
Definitely tough ask.
10
00:00:28,500 --> 00:00:30,566
How much is this?
[Beep]!
11
00:00:30,567 --> 00:00:31,499
Woo!
12
00:00:31,500 --> 00:00:33,632
[Mark] Katy's presentation
is spectacular.
13
00:00:33,633 --> 00:00:35,532
The daikon just
melts in your mouth.
14
00:00:35,533 --> 00:00:38,566
[Daniele] Wow.
Incredible dish.
15
00:00:38,567 --> 00:00:41,132
[Gregory] Our favourite
dish belongs to Katy.
16
00:00:41,133 --> 00:00:43,299
[Applauding]
17
00:00:43,300 --> 00:00:45,666
[Eden] Chefs, you had our
least favourite dishes.
18
00:00:45,667 --> 00:00:49,265
Abigail, please pack
your knives and go.
19
00:00:49,266 --> 00:00:50,399
SFX: [Knife slicing]
20
00:00:50,400 --> 00:00:52,466
[Eden] Now,
10 chefs remain...
21
00:00:52,467 --> 00:00:55,499
all pushing for
the ultimate prize.
22
00:00:55,500 --> 00:00:58,599
$10,000 courtesy of
Furlani Garlic Bread.
23
00:00:58,600 --> 00:01:01,599
A feature in Alive Magazine.
24
00:01:01,600 --> 00:01:03,466
A year of DoorDash.
25
00:01:03,467 --> 00:01:06,799
$10,000 from Shark Ninja.
26
00:01:06,800 --> 00:01:10,566
$10,000 courtesy of
McCain French Fries.
27
00:01:10,567 --> 00:01:12,366
A culinary trip to Italy,
28
00:01:12,367 --> 00:01:15,232
provided by Peroni
Nastro Azzurro.
29
00:01:15,233 --> 00:01:17,499
$100,000 cash.
30
00:01:17,500 --> 00:01:20,667
[Eden] And the title
of Canada's Top Chef.
31
00:01:20,900 --> 00:01:30,332
♪
32
00:01:30,333 --> 00:01:31,466
[Sizzling]
33
00:01:31,467 --> 00:01:35,499
♪
34
00:01:35,500 --> 00:01:37,366
[Slicing]
35
00:01:37,367 --> 00:01:40,332
♪
36
00:01:40,333 --> 00:01:41,333
[Sizzling]
37
00:01:42,700 --> 00:01:43,667
[Whooshing]
38
00:01:45,166 --> 00:01:47,366
[Scraping]
39
00:01:47,367 --> 00:01:50,599
♪
40
00:01:50,600 --> 00:01:51,933
[Crackling]
41
00:01:51,934 --> 00:01:54,899
♪
42
00:01:54,900 --> 00:01:56,199
SFX: [Knife slicing]
43
00:01:56,200 --> 00:02:05,366
♪
44
00:02:05,367 --> 00:02:07,432
- Hello, chefs.
- Good morning.
45
00:02:07,433 --> 00:02:10,499
[Eden] Can you smell
that fresh cottage air?
46
00:02:10,500 --> 00:02:13,499
[Chefs] [Laughing]
[Eden] [Sighing]
47
00:02:13,500 --> 00:02:17,532
♪
48
00:02:17,533 --> 00:02:19,699
[Eden] Chefs, most
Canadians dream about
49
00:02:19,700 --> 00:02:22,466
having a cozy
place to escape to,
50
00:02:22,467 --> 00:02:25,265
AKA being
at the cottage.
51
00:02:25,266 --> 00:02:27,799
And if you have one,
you better invite me.
52
00:02:27,800 --> 00:02:29,699
[Seb] Cottaging is a
very Canadian thing.
53
00:02:29,700 --> 00:02:32,432
I like the idea of a cottage
up until I get there,
54
00:02:32,433 --> 00:02:35,966
and then there's bugs.
So, I'm not into it.
55
00:02:35,967 --> 00:02:38,666
[Eden] Because every cottage
cupboard is filled with
56
00:02:38,667 --> 00:02:41,299
different ingredients, cottage
cooking can sometimes
57
00:02:41,300 --> 00:02:43,666
mean improvising with what
you have on hand.
58
00:02:43,667 --> 00:02:44,632
Like...
59
00:02:44,633 --> 00:02:47,999
Furlani, Canada's
favourite garlic bread.
60
00:02:48,000 --> 00:02:50,232
For today's
Quickfire Challenge,
61
00:02:50,233 --> 00:02:52,866
you need to create a
Top Chef quality dish that
62
00:02:52,867 --> 00:02:56,399
celebrates a perfect Canadian
cottage moment.
63
00:02:56,400 --> 00:02:59,466
And creatively incorporate
Furlani Garlic Bread
64
00:02:59,467 --> 00:03:00,833
into your dish.
65
00:03:00,834 --> 00:03:04,532
Two chefs will go
head-to-head in each category.
66
00:03:04,533 --> 00:03:05,599
[Sara] Alright.
67
00:03:05,600 --> 00:03:07,499
[Eden] To determine which
cottage moment you'll
68
00:03:07,500 --> 00:03:11,999
be capturing, please come
and pick a mini paddle.
69
00:03:12,000 --> 00:03:14,532
Katy, you're up first.
70
00:03:14,533 --> 00:03:15,799
[Katy] This one.
71
00:03:15,800 --> 00:03:18,065
Ooh, Dockside Snack.
72
00:03:18,066 --> 00:03:20,766
- Thanks, Katy.
- [Laughing]
73
00:03:20,767 --> 00:03:23,432
[Eden] Seb, you're next.
74
00:03:23,433 --> 00:03:25,532
[Seb] Cottage Cookout.
75
00:03:25,533 --> 00:03:28,065
[Eden] Samuel.
[Samuel] Dockside Snack.
76
00:03:28,066 --> 00:03:31,332
[Eden] That means, Sam,
you're going up against Katy.
77
00:03:31,333 --> 00:03:32,834
- Campfire Treat.
- Campfire Treat.
78
00:03:33,066 --> 00:03:34,866
- Nice!
- Ooh!
79
00:03:34,867 --> 00:03:36,733
- The Big Breakfast.
- The Big Breakfast.
80
00:03:36,734 --> 00:03:38,699
- Nice.
- [Laughing]
81
00:03:38,700 --> 00:03:40,599
- Golden Hour Bite.
- Golden Hour Bite.
82
00:03:40,600 --> 00:03:42,032
[Matt] So hot.
83
00:03:42,033 --> 00:03:44,399
[Matt] Golden Hour Bite,
I'm thinking of like,
84
00:03:44,400 --> 00:03:47,632
the sun is setting,
wife and I on the dock,
85
00:03:47,633 --> 00:03:50,532
glass of champagne,
having a bite.
86
00:03:50,533 --> 00:03:52,666
[Eden] Giovanni.
[Giovanni] Cottage Cookout.
87
00:03:52,667 --> 00:03:54,966
[Eden] Giovanni, you're
going up against Seb,
88
00:03:54,967 --> 00:03:56,699
- The bromance.
- Oh, it was meant to be.
89
00:03:56,700 --> 00:03:58,799
[Seb] That's it,
we're not friends anymore.
90
00:03:58,800 --> 00:04:01,499
- [Sputtering]
- [Laughing]
91
00:04:01,500 --> 00:04:04,632
[Eden] Joining us today
is a very special guest.
92
00:04:04,633 --> 00:04:07,933
Please welcome best-selling
mental health author
93
00:04:07,934 --> 00:04:11,933
and advocate, food and
cottage lover...
94
00:04:11,934 --> 00:04:14,699
Sophie Grégoire Trudeau.
- [Applauding]
95
00:04:14,700 --> 00:04:16,766
[Sophie] Hi!
[Laughing]
96
00:04:16,767 --> 00:04:20,366
[Seb] Sophie Grégoire Trudeau
in the building.
97
00:04:20,367 --> 00:04:21,566
[Sophie] Hi chefs.
[Chefs] Hello. Hi.
98
00:04:21,567 --> 00:04:24,399
[Seb] We're cooking for the
former First Lady of Canada.
99
00:04:24,400 --> 00:04:25,399
That's dope.
100
00:04:25,400 --> 00:04:27,399
[Sophie] When I think about
cottage food,
101
00:04:27,400 --> 00:04:29,466
I think a little
bit nostalgia.
102
00:04:29,467 --> 00:04:31,399
All those moments at the
cottage with family,
103
00:04:31,400 --> 00:04:33,799
with friends, I want to
feel that in the dish.
104
00:04:33,800 --> 00:04:35,065
We're here and we're
celebrating
105
00:04:35,066 --> 00:04:36,566
such a joyful moment.
106
00:04:36,567 --> 00:04:37,799
- Mm-hm.
- Yes.
107
00:04:37,800 --> 00:04:39,833
[Eden] And chefs, you're gonna
really want to capture that
108
00:04:39,834 --> 00:04:42,666
cottage moment, because the
chef with the best dish
109
00:04:42,667 --> 00:04:46,766
will win $5,000 courtesy of
Furlani Garlic Bread.
110
00:04:46,767 --> 00:04:47,766
[Chefs] Woo!
[Applauding]
111
00:04:47,767 --> 00:04:48,933
- Woohoo!
- Raise those paddles.
112
00:04:48,934 --> 00:04:50,799
[Eden] Love it, woo!
[Laughing]
113
00:04:50,800 --> 00:04:53,599
You have 30 minutes
on the DoorDash clock.
114
00:04:53,600 --> 00:04:54,866
And your time...
115
00:04:54,867 --> 00:04:55,933
starts...
116
00:04:55,934 --> 00:04:56,966
[Sophie] Now.
117
00:04:56,967 --> 00:04:59,532
[Chefs] Ah!
[Laughing] Woo! Woo!
118
00:04:59,533 --> 00:05:02,199
You got it! Behind, behind!
Right beside!
119
00:05:02,200 --> 00:05:04,165
[Samuel] Katy, enjoy,
have fun.
120
00:05:04,166 --> 00:05:05,532
[Katy] Let's go.
121
00:05:05,533 --> 00:05:07,532
[Katy] I'm going
head-to-head with Sam
122
00:05:07,533 --> 00:05:09,599
with the Dockside Snack
category.
123
00:05:09,600 --> 00:05:12,199
I really want to do kind of
like a play on Scotched egg
124
00:05:12,200 --> 00:05:14,999
with the Furlani bread
breaded around the egg.
125
00:05:15,000 --> 00:05:18,065
Scotch egg also needs
some kind of mayo.
126
00:05:18,066 --> 00:05:20,466
I take garlic bread,
pickled ramps,
127
00:05:20,467 --> 00:05:23,165
and pickled garlic,
simmer it in milk.
128
00:05:23,166 --> 00:05:24,766
Oh, that's hot.
129
00:05:24,767 --> 00:05:28,833
Once the bread has softened,
I blend it all together
130
00:05:28,834 --> 00:05:32,632
to create a saucy
garlic bread foam.
131
00:05:32,633 --> 00:05:34,099
Hopefully it'll be nice.
132
00:05:34,100 --> 00:05:36,099
[Samuel] We used to have the
cottage when I was younger.
133
00:05:36,100 --> 00:05:38,999
This challenge is definitely
bringing back the memories.
134
00:05:39,000 --> 00:05:40,933
I'm just thinking like
a day on the lake,
135
00:05:40,934 --> 00:05:43,966
you're coming back, you're
having a quick, warm bite,
136
00:05:43,967 --> 00:05:45,766
something that's
gonna be comforting.
137
00:05:45,767 --> 00:05:48,866
So, I'm making bread gnocchi
out of the Furlani
138
00:05:48,867 --> 00:05:51,866
garlic bread with
a sweet corn sauce.
139
00:05:51,867 --> 00:05:53,866
I take the garlic bread...
140
00:05:53,867 --> 00:05:56,499
I mix it with ricotta,
parmesan,
141
00:05:56,500 --> 00:05:57,899
a bit of flour,
and an egg.
142
00:05:57,900 --> 00:05:59,866
Bread gnocchi is
something I never made.
143
00:05:59,867 --> 00:06:02,599
I'm taking a risk, but
I'm going against Katy.
144
00:06:02,600 --> 00:06:03,966
I know I have to bring
everything
145
00:06:03,967 --> 00:06:05,632
if I want to beat her today.
146
00:06:05,633 --> 00:06:07,733
- 20 minutes, guys!
- Heard.
147
00:06:07,734 --> 00:06:09,833
[Giovanni] I have
cottage cookout.
148
00:06:09,834 --> 00:06:12,599
I have cottaged before, but
I don't go in the water.
149
00:06:12,600 --> 00:06:14,566
If it's black and brown
and they can't see the bottom,
150
00:06:14,567 --> 00:06:17,032
I ain't going in it.
I'm sorry.
151
00:06:17,033 --> 00:06:18,966
I'm making shakshuka
with garlic bread.
152
00:06:18,967 --> 00:06:21,232
[Seb] Unfortunately, me and
Gio have created, like,
153
00:06:21,233 --> 00:06:24,532
a little bond together, but
my goal is to beat him.
154
00:06:24,533 --> 00:06:25,399
[Giovanni] Yeah, but
you're not gonna.
155
00:06:25,400 --> 00:06:28,532
[Seb] [Laughing]
That's what you think.
156
00:06:28,533 --> 00:06:30,966
I am making something that
me and my friends did
157
00:06:30,967 --> 00:06:32,699
when we used to go to
the cottage,
158
00:06:32,700 --> 00:06:33,999
barbecued smash burger,
159
00:06:34,000 --> 00:06:36,265
using the garlic bread
as my vessel.
160
00:06:36,266 --> 00:06:37,999
With every burger,
you need fries.
161
00:06:38,000 --> 00:06:42,065
And my favourite type of fries
is garlic parmesan fries.
162
00:06:42,066 --> 00:06:45,265
So, I take the garlic bread,
add egg, add some milk,
163
00:06:45,266 --> 00:06:47,933
add some tapioca flour,
mix it all together,
164
00:06:47,934 --> 00:06:50,165
and then drop them
into the fryer.
165
00:06:50,166 --> 00:06:51,499
And I think
they'll be good.
166
00:06:51,500 --> 00:06:52,799
I love garlic bread.
167
00:06:52,800 --> 00:06:54,199
♪
168
00:06:54,200 --> 00:06:55,699
[Matt] I'm
a big cottage guy.
169
00:06:55,700 --> 00:06:57,566
Big, big cottage guy.
170
00:06:57,567 --> 00:06:58,999
My family,
we go to the cottage
171
00:06:59,000 --> 00:07:01,766
two weeks out of every
summer in PEI.
172
00:07:01,767 --> 00:07:03,766
And everyone loves
a golden hour bite.
173
00:07:03,767 --> 00:07:05,999
So I'm gonna make a
charcoal roasted prawn
174
00:07:06,000 --> 00:07:08,199
served with caviar.
175
00:07:08,200 --> 00:07:09,632
I'm using garlic
bread three ways.
176
00:07:09,633 --> 00:07:11,366
I'm marinating
the shrimp in it.
177
00:07:11,367 --> 00:07:12,432
I'm basing the shrimp in it.
178
00:07:12,433 --> 00:07:14,332
And then I'm gonna turn it
into an emulsion with
179
00:07:14,333 --> 00:07:16,833
some coconut milk,
garlic, ginger.
180
00:07:16,834 --> 00:07:19,766
I let it all cook down and
froth it up, and it's like
181
00:07:19,767 --> 00:07:22,733
a nice, garlicky foam
to go over the shrimp.
182
00:07:22,734 --> 00:07:24,666
Steph, she was at the
top last challenge.
183
00:07:24,667 --> 00:07:26,632
I need to push extra hard.
184
00:07:26,633 --> 00:07:29,866
I came here to win,
hence all the sweat.
185
00:07:29,867 --> 00:07:32,332
[Stephanie] Growing up,
I spent a lot of time
186
00:07:32,333 --> 00:07:34,933
in the outdoors.
I grew up camping.
187
00:07:34,934 --> 00:07:36,566
So my idea of cottage,
188
00:07:36,567 --> 00:07:40,132
I'm thinking more
smoky, open fire.
189
00:07:40,133 --> 00:07:43,332
So I'm making a smoked
salmon salad with
190
00:07:43,333 --> 00:07:45,599
a raspberry
sweetgrass dressing.
191
00:07:45,600 --> 00:07:46,666
Beside you!
192
00:07:46,667 --> 00:07:50,099
I'm steeping my sweetgrass
with fresh raspberries
193
00:07:50,100 --> 00:07:52,566
and a little bit
of birch syrup.
194
00:07:52,567 --> 00:07:55,866
Sweetgrass is one of our
medicinal plants
195
00:07:55,867 --> 00:07:56,999
as Indigenous people.
196
00:07:57,000 --> 00:07:59,599
It has similarities
to vanilla.
197
00:07:59,600 --> 00:08:02,132
I also toast the
garlic fingers,
198
00:08:02,133 --> 00:08:03,799
and then I blitz it
199
00:08:03,800 --> 00:08:05,833
just to get a nice little
bite for the salad.
200
00:08:05,834 --> 00:08:08,432
You want to do good, you need
to go against strong people,
201
00:08:08,433 --> 00:08:10,699
and Matt's extremely strong.
202
00:08:10,700 --> 00:08:13,399
[Hilarie] Four minutes, guys!
[Chefs] Four minutes! Yes!
203
00:08:13,400 --> 00:08:15,032
[Sara] I love the cottage.
204
00:08:15,033 --> 00:08:18,065
Any reason for my friends
and I to get together,
205
00:08:18,066 --> 00:08:19,799
go up north,
and cause havoc?
206
00:08:19,800 --> 00:08:21,399
[Sara] The last time
I was at a cottage was
207
00:08:21,400 --> 00:08:22,833
my bachelorette last year.
208
00:08:22,834 --> 00:08:25,199
We danced, we drank,
we partied.
209
00:08:25,200 --> 00:08:28,065
There was no stripper.
It's all good. [Laughing]
210
00:08:28,066 --> 00:08:30,332
I'm making
a breakfast sandwich.
211
00:08:30,333 --> 00:08:32,099
You know, we'd eat it for,
like, breakfast, lunch,
212
00:08:32,100 --> 00:08:34,065
and supper, hungover
and everything.
213
00:08:34,066 --> 00:08:36,099
I cut down some
peameal bacon,
214
00:08:36,100 --> 00:08:38,766
and I breaded it
in garlic bread.
215
00:08:38,767 --> 00:08:40,933
I'm doing a Dijon aioli with
breadcrumbs, and then
216
00:08:40,934 --> 00:08:44,299
I add some Boston lettuce,
egg, some tomato.
217
00:08:44,300 --> 00:08:45,966
I don't know about you guys,
but I like my bacon crispy.
218
00:08:45,967 --> 00:08:47,699
This is not a
healthy breakfast.
219
00:08:47,700 --> 00:08:50,332
This is a hearty breakfast.
This is The Big Breakfast.
220
00:08:50,333 --> 00:08:51,966
[Eden] Two minutes left,
chefs!
221
00:08:51,967 --> 00:08:53,899
[Chefs] Behind, hot!
222
00:08:53,900 --> 00:08:55,100
- Back.
- Woo!
223
00:08:55,333 --> 00:08:56,833
Ooh-hoo-hoo.
224
00:08:56,834 --> 00:08:58,099
[Sophie] Does it
always get so hectic?
225
00:08:58,100 --> 00:08:59,766
[Seb] Behind, hot! Hot!
226
00:08:59,767 --> 00:09:02,432
[Eden] The cardio
that happens is real.
227
00:09:02,433 --> 00:09:04,866
- Behind!
- Finishing touches now.
228
00:09:04,867 --> 00:09:06,232
You're gonna make it, Hil?
[Hilarie] Oh, yeah.
229
00:09:06,233 --> 00:09:07,699
[Sara] Hilarie
really wants it.
230
00:09:07,700 --> 00:09:09,833
I'm gonna show her how
much I want it too.
231
00:09:09,834 --> 00:09:11,432
♪
232
00:09:11,433 --> 00:09:13,966
Three, two, one!
233
00:09:13,967 --> 00:09:15,766
[Eden] That's it, chefs.
Hands up.
234
00:09:15,767 --> 00:09:18,432
[Chefs] Woo!
[Applauding] Woo! Woo!
235
00:09:18,433 --> 00:09:21,232
[Seb] That was good.
That was good!
236
00:09:21,233 --> 00:09:23,165
[Eden] All right,
Hilarie, Sara, come on up.
237
00:09:23,166 --> 00:09:26,799
You went head-to-head to
create The Big Breakfast.
238
00:09:26,800 --> 00:09:29,899
[Sara] The Big
Breakfast sandwich.
239
00:09:29,900 --> 00:09:30,866
- Ooh!
- [Laughing]
240
00:09:30,867 --> 00:09:33,466
So I used the garlic
bread as the vessel and
241
00:09:33,467 --> 00:09:35,232
as the breading for
the peameal bacon.
242
00:09:35,233 --> 00:09:38,065
♪
243
00:09:38,066 --> 00:09:41,265
[Sara] There's egg,
bacon, lettuce,
244
00:09:41,266 --> 00:09:44,232
tomato, aioli.
Big. [Laughing]
245
00:09:44,233 --> 00:09:45,999
[Sophie] My teenagers
would love this.
246
00:09:46,000 --> 00:09:47,733
- Yeah.
- I like the aioli.
247
00:09:47,734 --> 00:09:49,799
It's surprising because there
was already garlic
248
00:09:49,800 --> 00:09:51,766
in that bread, but they
marry well together.
249
00:09:51,767 --> 00:09:54,432
[Eden] The breading is great.
You get nice crunch.
250
00:09:54,433 --> 00:09:57,966
It's hearty, it's big.
You gave us a big breakfast.
251
00:09:57,967 --> 00:09:59,833
[Sara] There you go.
252
00:09:59,834 --> 00:10:02,833
[Hilarie] I made a rendition
of savoury bread pudding,
253
00:10:02,834 --> 00:10:04,466
wild boar sausage on
there, and then
254
00:10:04,467 --> 00:10:07,065
I made a red onion and
blackberry chutney.
255
00:10:07,066 --> 00:10:08,966
[Eden] How did you
incorporate the garlic bread?
256
00:10:08,967 --> 00:10:11,499
[Hilarie] I sliced it up and
folded it into
257
00:10:11,500 --> 00:10:12,466
my custard mixer.
258
00:10:12,467 --> 00:10:15,165
[Eden] It has a nice
garlicky flavour to it.
259
00:10:15,166 --> 00:10:16,799
[Sophie] And the onion with
the blackberry
260
00:10:16,800 --> 00:10:18,733
is super interesting.
[Hilarie] Thank you.
261
00:10:18,734 --> 00:10:21,799
[Eden] So, Sophie, who had
the best big breakfast?
262
00:10:21,800 --> 00:10:23,499
[Sophie] Oh, this
is a tough one.
263
00:10:23,500 --> 00:10:25,966
But with the cottage feel...
264
00:10:25,967 --> 00:10:26,999
Sara.
265
00:10:27,000 --> 00:10:28,132
[Sara] Thank you.
[Hilarie] Good job, baby.
266
00:10:28,133 --> 00:10:29,299
[Applauding]
267
00:10:29,300 --> 00:10:30,499
[Eden] Kat and Vish,
you're next.
268
00:10:30,500 --> 00:10:32,699
You each had campfire treat.
269
00:10:32,700 --> 00:10:35,065
[Kat] I chose to use the
Furlani garlic bread
270
00:10:35,066 --> 00:10:36,032
in the flatbread.
271
00:10:36,033 --> 00:10:38,999
We have potato,
caramelized onion, arugula,
272
00:10:39,000 --> 00:10:40,866
and gruyère,
and fontina cheese.
273
00:10:40,867 --> 00:10:42,866
[Eden] I wish there was a
little bit more, like,
274
00:10:42,867 --> 00:10:45,432
of a lightness,
some crispy edges to it.
275
00:10:45,433 --> 00:10:46,766
[Sophie] Maybe a little bit
undercooked,
276
00:10:46,767 --> 00:10:47,866
just a little bit
in the middle,
277
00:10:47,867 --> 00:10:49,432
but overall,
great concept.
278
00:10:49,433 --> 00:10:51,866
Easy peasy,
totally campfire.
279
00:10:51,867 --> 00:10:52,966
[Sophie] Thank you.
280
00:10:52,967 --> 00:10:55,332
[Vish] I toasted the
garlic bread, and then on top,
281
00:10:55,333 --> 00:10:57,265
there is a whipped ricotta and
mascarpone with
282
00:10:57,266 --> 00:10:59,265
elderflower honey,
and then the peaches,
283
00:10:59,266 --> 00:11:01,899
strawberries, and
tomatoes are grilled.
284
00:11:01,900 --> 00:11:03,232
[Sophie] Classic use
of the bread,
285
00:11:03,233 --> 00:11:05,833
but still very apropos.
286
00:11:05,834 --> 00:11:07,833
[Eden] I would like to see
you push yourself a little bit
287
00:11:07,834 --> 00:11:11,065
further with the garlic bread,
but it's delicious.
288
00:11:11,066 --> 00:11:13,166
[Sophie] If I had to choose
what I want to eat most...
289
00:11:15,000 --> 00:11:16,999
it would be this.
Bravo, Vish.
290
00:11:17,000 --> 00:11:19,499
- Thank you.
- [Applauding]
291
00:11:19,500 --> 00:11:21,966
[Eden] Giovanni, Seb,
you had Cottage Cookout.
292
00:11:21,967 --> 00:11:22,966
What did you make for us?
293
00:11:22,967 --> 00:11:25,099
[Giovanni] You've got in
front of you a shakshuka
294
00:11:25,100 --> 00:11:27,132
with Furlani garlic toast.
295
00:11:27,133 --> 00:11:28,432
[Eden] It's executed
beautifully.
296
00:11:28,433 --> 00:11:29,566
The yolks are runny.
297
00:11:29,567 --> 00:11:32,833
For garlic bread to be a
vessel to kind of wipe up
298
00:11:32,834 --> 00:11:34,499
that shakshuka sauce,
it's gorgeous.
299
00:11:34,500 --> 00:11:38,132
[Sophie] I'm used to more like
acidity tomato to that sauce,
300
00:11:38,133 --> 00:11:39,232
you know, but it's
beautiful, yeah.
301
00:11:39,233 --> 00:11:42,165
♪
302
00:11:42,166 --> 00:11:45,232
[Seb] So it is a smash
patty into the garlic bread.
303
00:11:45,233 --> 00:11:47,132
And everybody needs fries with
their burgers,
304
00:11:47,133 --> 00:11:50,199
so I blitzed down the garlic
bread itself and made that
305
00:11:50,200 --> 00:11:52,132
into almost like
a polenta fry.
306
00:11:52,133 --> 00:11:53,366
[Sophie] It's lovely.
307
00:11:53,367 --> 00:11:55,833
And the fact that you used the
garlic bread for the fries,
308
00:11:55,834 --> 00:11:57,065
still crispy.
309
00:11:57,066 --> 00:11:59,799
[Eden] Yeah, I think the star
use of the garlic bread here
310
00:11:59,800 --> 00:12:01,899
is definitely the fries.
311
00:12:01,900 --> 00:12:03,165
[Seb] Thank you.
312
00:12:03,166 --> 00:12:06,834
[Eden] Sophie, which chef had
the best Cottage Cookout dish?
313
00:12:08,133 --> 00:12:09,866
- Seb.
- Thank you.
314
00:12:09,867 --> 00:12:12,566
[Applauding]
315
00:12:12,567 --> 00:12:14,866
[Eden] All right, Samuel
and Katy, please join us.
316
00:12:14,867 --> 00:12:16,366
You had Dockside Snack.
317
00:12:16,367 --> 00:12:18,399
[Samuel]
I've made gnocchi.
318
00:12:18,400 --> 00:12:21,199
The sauce is sweet corn,
and then on top you have
319
00:12:21,200 --> 00:12:22,899
some roasted mushrooms.
320
00:12:22,900 --> 00:12:24,833
[Eden] The gnocchi itself,
I wouldn't say
321
00:12:24,834 --> 00:12:27,532
they're like the most delicate
of textures,
322
00:12:27,533 --> 00:12:30,366
but I like that you
took that risk.
323
00:12:30,367 --> 00:12:32,332
[Sophie] And you know,
the sauce, it's beautiful.
324
00:12:32,333 --> 00:12:34,232
It's rich, but it's nice,
very well-balanced.
325
00:12:34,233 --> 00:12:35,299
Merci, Samuel.
326
00:12:35,300 --> 00:12:36,900
[Speaking French]
327
00:12:37,967 --> 00:12:40,999
[Katy] I have a garlic bread
breaded Scotch egg.
328
00:12:41,000 --> 00:12:43,032
Sitting underneath it is
smoked bacon,
329
00:12:43,033 --> 00:12:44,432
mushroom,
and onion jam.
330
00:12:44,433 --> 00:12:47,399
And on top is a
garlic bread foam.
331
00:12:47,400 --> 00:12:50,132
[Eden] That foam:
creamy garlic heaven.
332
00:12:50,133 --> 00:12:52,866
[Sophie] This is flavourful.
333
00:12:52,867 --> 00:12:56,065
It's a real mouthful, and this
reminds me a little bit more
334
00:12:56,066 --> 00:12:59,099
of a cottage food with the
crispiness and the fried egg.
335
00:12:59,100 --> 00:13:01,933
[Eden] It's really bold and
poppy, and smoky,
336
00:13:01,934 --> 00:13:04,232
and crispy, crunchy.
I really like it.
337
00:13:04,233 --> 00:13:05,632
- Me too.
- Thank you.
338
00:13:05,633 --> 00:13:06,933
[Eden] Alright, Sophie,
tell us,
339
00:13:06,934 --> 00:13:09,165
who had the best
Dockside Snack?
340
00:13:09,166 --> 00:13:10,899
♪
341
00:13:10,900 --> 00:13:12,265
[Sophie] I'm gonna
have to say Katy.
342
00:13:12,266 --> 00:13:13,666
[Katy] Thank you.
[Sophie] Merci.
343
00:13:13,667 --> 00:13:15,466
[Applauding]
344
00:13:15,467 --> 00:13:17,999
[Eden] Matt and Steph,
please join us.
345
00:13:18,000 --> 00:13:19,899
You're taking us
to Golden Hour.
346
00:13:19,900 --> 00:13:21,999
- Ah.
- Of course.
347
00:13:22,000 --> 00:13:24,332
- Cheers.
- Santé, cheers.
348
00:13:24,333 --> 00:13:26,232
[Matt] I grilled
shrimp over the fire pit.
349
00:13:26,233 --> 00:13:29,065
And the garlic bread, I puréed
it with coconut milk and
350
00:13:29,066 --> 00:13:31,332
yuzu kosho, and that's
the foam on top.
351
00:13:31,333 --> 00:13:33,165
And then I topped it
with a bit of caviar.
352
00:13:33,166 --> 00:13:34,632
Golden hour bite for me
are like, the kids,
353
00:13:34,633 --> 00:13:36,399
they're watching a movie,
and the wife and I
354
00:13:36,400 --> 00:13:39,265
will have like a nice bite and
a nice glass of sparkling.
355
00:13:39,266 --> 00:13:41,432
[Sophie] That's why you
need to date a chef.
356
00:13:41,433 --> 00:13:44,366
'Cause if that's your
golden hour bite, love it.
357
00:13:44,367 --> 00:13:46,232
The foam,
it's well balanced.
358
00:13:46,233 --> 00:13:48,366
The shrimp is
cooked perfectly.
359
00:13:48,367 --> 00:13:49,567
It's elevated,
for sure.
360
00:13:50,433 --> 00:13:51,332
[Eden] All right,
Steph, your turn.
361
00:13:51,333 --> 00:13:54,332
[Stephanie] My idea of the
golden hour
362
00:13:54,333 --> 00:13:55,366
is a little different.
363
00:13:55,367 --> 00:13:58,466
We do a lot of camping
up in the territories.
364
00:13:58,467 --> 00:14:02,032
There's a smoked salmon
salad with a sweetgrass
365
00:14:02,033 --> 00:14:05,099
raspberry dressing,
and the garlic bread
366
00:14:05,100 --> 00:14:07,065
is coated on the
top of the salad.
367
00:14:07,066 --> 00:14:10,265
[Eden] The sweet grass in
the sauce is so beautiful.
368
00:14:10,266 --> 00:14:12,766
It's like such a uniquely
delicious flavour.
369
00:14:12,767 --> 00:14:14,399
[Sophie] It was a creative,
370
00:14:14,400 --> 00:14:16,432
very different
palate experience.
371
00:14:16,433 --> 00:14:17,632
Beautiful, merci.
372
00:14:17,633 --> 00:14:20,367
[Eden] Okay, Sophie, which
golden hour bite won the day?
373
00:14:22,066 --> 00:14:23,332
[Sophie] I'm gonna
go with Steph.
374
00:14:23,333 --> 00:14:24,433
[Matt] Nice.
[Steph] Oh.
375
00:14:24,667 --> 00:14:26,332
[Applauding]
376
00:14:26,333 --> 00:14:30,332
♪
377
00:14:30,333 --> 00:14:33,199
[Eden] Sara, Katy, Seb,
378
00:14:33,200 --> 00:14:35,032
Steph, and Vish.
379
00:14:35,033 --> 00:14:39,499
You all had the best dishes
in your categories, but...
380
00:14:39,500 --> 00:14:42,065
there can only
be one winner.
381
00:14:42,066 --> 00:14:47,699
♪[Suspenseful]♪
382
00:14:47,700 --> 00:14:51,099
[Sophie] Katy.
[Chefs] [Applauding]
383
00:14:51,100 --> 00:14:54,599
[Eden] Congratulations, Katy.
You've won $5,000,
384
00:14:54,600 --> 00:14:56,399
courtesy of Furlani
Garlic Bread.
385
00:14:56,400 --> 00:14:57,999
[Katy] Thank you so much.
386
00:14:58,000 --> 00:15:00,265
[Applauding]
387
00:15:00,266 --> 00:15:02,566
- Sophie, you're amazing.
- Thank you to all the chefs.
388
00:15:02,567 --> 00:15:04,499
Thank you for your passion,
your love for what you do.
389
00:15:04,500 --> 00:15:05,599
It's contagious.
390
00:15:05,600 --> 00:15:08,433
[Chefs] Thank you.
[Applauding]
391
00:15:11,300 --> 00:15:13,366
[Seb] Katy takes another
Quickfire.
392
00:15:13,367 --> 00:15:15,532
She's taken three
challenges so far.
393
00:15:15,533 --> 00:15:17,332
I gotta beat her somehow.
394
00:15:17,333 --> 00:15:19,065
If it means...
395
00:15:19,066 --> 00:15:21,566
push myself every second,
then that's what it is.
396
00:15:21,567 --> 00:15:26,533
♪
397
00:15:28,300 --> 00:15:30,366
[Eden] The Top Chef Canada
small appliances
398
00:15:30,367 --> 00:15:33,367
are brought to you in
part by Shark Ninja.
399
00:15:36,300 --> 00:15:40,332
♪
400
00:15:40,333 --> 00:15:41,366
[Chefs] Let's go, let's go.
401
00:15:41,367 --> 00:15:43,466
- Wow!
- Woo!
402
00:15:43,467 --> 00:15:44,699
- Basketball.
- Whoa!
403
00:15:44,700 --> 00:15:46,366
- Oh, Toronto Tempo.
- [Laughing]
404
00:15:46,367 --> 00:15:48,132
- Oh, my gosh.
- Oh!
405
00:15:48,133 --> 00:15:50,632
That's our sports team.
406
00:15:50,633 --> 00:15:54,632
[Eden] One of Canada's newest
teams is the Toronto Tempo,
407
00:15:54,633 --> 00:15:58,566
Canada's first and
only WNBA franchise.
408
00:15:58,567 --> 00:16:00,699
- So great.
- So cool.
409
00:16:00,700 --> 00:16:03,666
[Eden] Being a Top Chef
is all about teamwork.
410
00:16:03,667 --> 00:16:07,132
It's about asking your fellow
chefs to show up every day
411
00:16:07,133 --> 00:16:08,199
with their A-game.
412
00:16:08,200 --> 00:16:11,199
It's about being stronger
together as a team.
413
00:16:11,200 --> 00:16:13,699
Tempo players know
all about teamwork.
414
00:16:13,700 --> 00:16:15,566
Don't just take
my word for it.
415
00:16:15,567 --> 00:16:18,866
Chefs, please welcome two of
Tempo's star players,
416
00:16:18,867 --> 00:16:21,933
Brittney "Slim" Sykes and
Marina Mabrey.
417
00:16:21,934 --> 00:16:23,499
[Applauding]
418
00:16:23,500 --> 00:16:25,966
[Slim] What's going on, guys?
What's up?
419
00:16:25,967 --> 00:16:27,132
[Stephanie] Girl!
420
00:16:27,133 --> 00:16:31,499
I'm all about women being
out there, leading the way.
421
00:16:31,500 --> 00:16:33,299
I have so much respect for
422
00:16:33,300 --> 00:16:34,899
professional women athletes.
423
00:16:34,900 --> 00:16:37,632
[Eden] Chefs, for this
Elimination Challenge,
424
00:16:37,633 --> 00:16:40,599
you'll be working in
teams of two to feed
425
00:16:40,600 --> 00:16:44,432
100 hungry fans at a
Toronto Tempo Fan Fest.
426
00:16:44,433 --> 00:16:45,632
- Nice.
- Wow!
427
00:16:45,633 --> 00:16:47,232
- All right.
- Great.
428
00:16:47,233 --> 00:16:49,466
[Slim] You're working together
to create one of
429
00:16:49,467 --> 00:16:50,632
the best things
that you can.
430
00:16:50,633 --> 00:16:52,632
A dish for you guys,
for us, is buckets.
431
00:16:52,633 --> 00:16:53,632
[Marina] When you work
with a team,
432
00:16:53,633 --> 00:16:54,799
there's gonna be adversity.
433
00:16:54,800 --> 00:16:58,599
And, how you handle it is more
than what happens so,
434
00:16:58,600 --> 00:17:00,299
just work together
and know that
435
00:17:00,300 --> 00:17:01,466
you guys can figure it out.
436
00:17:01,467 --> 00:17:03,699
[Slim] And just build each
other up to make each other
437
00:17:03,700 --> 00:17:06,466
look good for what you
guys are about to do.
438
00:17:06,467 --> 00:17:08,699
[Eden] Chefs, each duo will
need to create
439
00:17:08,700 --> 00:17:10,566
two dishes based on a set of
440
00:17:10,567 --> 00:17:12,666
complementary
flavour profiles.
441
00:17:12,667 --> 00:17:16,432
To determine the teams,
the choice is yours.
442
00:17:16,433 --> 00:17:17,399
Please pick your partners.
443
00:17:17,400 --> 00:17:19,366
[Chefs]
[Indistinct chatter]
444
00:17:19,367 --> 00:17:21,733
[Sara] You wanna go?
[Seb] Of course.
445
00:17:21,734 --> 00:17:24,332
[Matt] I'm excited
to work with Vish.
446
00:17:24,333 --> 00:17:26,466
[Matt] Vish
and I are like a...
447
00:17:26,467 --> 00:17:29,400
Steph Curry and a
Kevin Durant situation.
448
00:17:31,033 --> 00:17:33,200
[Matt] Chef Curry.
449
00:17:33,700 --> 00:17:36,966
[Eden] Wow, that
came together very quickly.
450
00:17:36,967 --> 00:17:40,766
Now, it's time to pick
your flavour profiles.
451
00:17:40,767 --> 00:17:41,699
Vish and Matt,
you're up first.
452
00:17:41,700 --> 00:17:43,265
Come grab a ball.
453
00:17:43,266 --> 00:17:45,332
♪
454
00:17:45,333 --> 00:17:46,966
- Looks good to me.
- Bitter/Sweet.
455
00:17:46,967 --> 00:17:48,667
- Hell, yes.
- Agrodolce.
456
00:17:48,900 --> 00:17:50,632
[Eden] Ah!
457
00:17:50,633 --> 00:17:52,599
- Bucket.
- Oh!
458
00:17:52,600 --> 00:17:54,766
[Cheering & laughing]
459
00:17:54,767 --> 00:17:56,432
[Eden] Hilarie and Sara,
you're next.
460
00:17:56,433 --> 00:17:57,999
[Together] Hot and cold!
461
00:17:58,000 --> 00:18:00,366
[Seb] Aw...
[Sara] Ah!
462
00:18:00,367 --> 00:18:03,299
[Chefs] Oh! Yeah!
There it is!
463
00:18:03,300 --> 00:18:05,499
[Eden] Katy, Samuel.
464
00:18:05,500 --> 00:18:07,532
[Katy] Salty/Smoky.
[Sam] Salty and smoky.
465
00:18:07,533 --> 00:18:09,899
- Ah!
- Let's go!
466
00:18:09,900 --> 00:18:11,666
[Eden] Seb,
Giovanni, you're up.
467
00:18:11,667 --> 00:18:13,065
[Giovanni] Light/Rich.
468
00:18:13,066 --> 00:18:17,666
- Eh... eh! [Cheering]
- Oh! Okay.
469
00:18:17,667 --> 00:18:20,065
[Stephanie] Spicy and sour.
470
00:18:20,066 --> 00:18:24,065
[Chefs] Ooh!
[Cheering]
471
00:18:24,066 --> 00:18:25,499
Bucket?
472
00:18:25,500 --> 00:18:29,499
[Cheering]
Oh! Good job.
473
00:18:29,500 --> 00:18:30,733
[Eden] One more thing, chefs.
474
00:18:30,734 --> 00:18:33,032
This...
475
00:18:33,033 --> 00:18:35,032
...is a double elimination.
476
00:18:35,033 --> 00:18:37,499
[Seb] And there it is.
[Whistling]
477
00:18:37,500 --> 00:18:39,466
[Eden] You will both
be responsible for
478
00:18:39,467 --> 00:18:40,933
both of your dishes.
479
00:18:40,934 --> 00:18:43,799
[Slim] You win together or
you get eliminated together.
480
00:18:43,800 --> 00:18:45,833
[Marina] I think trusting
each other is gonna be
481
00:18:45,834 --> 00:18:47,532
a huge part of it.
482
00:18:47,533 --> 00:18:50,632
Put your egos to the side and
sacrifice for one another.
483
00:18:50,633 --> 00:18:52,733
- Good luck, chefs.
- Good luck, chefs.
484
00:18:52,734 --> 00:18:55,666
[Applauding]
485
00:18:55,667 --> 00:18:57,466
[Matt] My stomach sinks.
486
00:18:57,467 --> 00:19:00,866
Eight years ago, I lost
in double elimination.
487
00:19:00,867 --> 00:19:03,065
It was a team challenge.
I had a good dish.
488
00:19:03,066 --> 00:19:05,799
My partner did not.
We got eliminated.
489
00:19:05,800 --> 00:19:07,733
This is what sent me home.
490
00:19:07,734 --> 00:19:08,666
I need the redemption.
491
00:19:08,667 --> 00:19:11,599
[Whistle blowing]
Let's go, Top Chef.
492
00:19:11,600 --> 00:19:13,366
Let's go!
Let's do this.
493
00:19:13,367 --> 00:19:14,933
[Sara] 100 people are gonna
eat well tomorrow,
494
00:19:14,934 --> 00:19:16,132
that's for sure.
495
00:19:16,133 --> 00:19:18,399
[Vish] The strategy over here
today is to make sure that
496
00:19:18,400 --> 00:19:21,499
the flavours of our dishes
complement each other.
497
00:19:21,500 --> 00:19:24,866
[Matt] Vish and I's flavour
profiles are bitter and sweet.
498
00:19:24,867 --> 00:19:25,999
For the sweet,
we are gonna do
499
00:19:26,000 --> 00:19:28,099
a grilled and chilled
octopus salad.
500
00:19:28,100 --> 00:19:29,099
Octopus,
it's delicate.
501
00:19:29,100 --> 00:19:32,499
There's a nice sweetness,
not overly sweet.
502
00:19:32,500 --> 00:19:35,399
And we're going with a
honey-orange vinaigrette
503
00:19:35,400 --> 00:19:36,966
and tomato dashi water.
504
00:19:36,967 --> 00:19:38,566
It's barbecue and
coleslaw, baby.
505
00:19:38,567 --> 00:19:41,499
The bitter side, Vish
has this awesome idea
506
00:19:41,500 --> 00:19:43,632
of a Negroni-based pork rib.
507
00:19:43,633 --> 00:19:45,399
[Vish] I love a good Negroni.
508
00:19:45,400 --> 00:19:47,666
It is a bitter cocktail.
509
00:19:47,667 --> 00:19:50,466
The essence of, like,
bitterness is coming from
510
00:19:50,467 --> 00:19:52,899
oranges, ginger, rosemary.
511
00:19:52,900 --> 00:19:54,733
Now try it.
512
00:19:54,734 --> 00:19:56,666
[Matt] That's Webster's
Dictionary for bitter.
513
00:19:56,667 --> 00:19:59,566
We're trying to have the same
flavours work off each other.
514
00:19:59,567 --> 00:20:02,366
Where Vish has burnt orange,
I have fresh orange.
515
00:20:02,367 --> 00:20:03,799
Where he has
toasted fennel,
516
00:20:03,800 --> 00:20:05,432
I have a little bit
of fresh fennel.
517
00:20:05,433 --> 00:20:07,799
We're hoping that it becomes
a bittersweet symphony.
518
00:20:07,800 --> 00:20:09,666
Team redemption, baby.
519
00:20:09,667 --> 00:20:12,132
♪
520
00:20:12,133 --> 00:20:13,432
[Sara] I'm gonna put
one plug here and
521
00:20:13,433 --> 00:20:15,165
one plug on my
other side, okay?
522
00:20:15,166 --> 00:20:16,966
Hil and I get hot and cold.
523
00:20:16,967 --> 00:20:19,666
I'm making the hot dish,
an oxtail polpette.
524
00:20:19,667 --> 00:20:21,566
It's basically a
deep-fried meatball,
525
00:20:21,567 --> 00:20:23,099
but the meat is braised.
526
00:20:23,100 --> 00:20:26,432
Before braising it,
I have to sear my oxtail.
527
00:20:26,433 --> 00:20:29,065
I want a nice colouration on
that to really bring in
528
00:20:29,066 --> 00:20:30,099
the depth of flavours.
529
00:20:30,100 --> 00:20:31,199
Woo!
530
00:20:31,200 --> 00:20:32,833
And then I have to get them
in the pressure cooker,
531
00:20:32,834 --> 00:20:35,466
like ASAP, 'cause I
don't know how long
532
00:20:35,467 --> 00:20:36,666
they're gonna take to braise.
533
00:20:36,667 --> 00:20:39,432
I'm just like praying to the
gods right now, you know?
534
00:20:39,433 --> 00:20:41,733
And then you're gonna go into
Hil's cold dessert,
535
00:20:41,734 --> 00:20:42,699
get a little bit of relief.
536
00:20:42,700 --> 00:20:44,165
[Hilarie] Sugar, sugar,
sugar, sugar, sugar.
537
00:20:44,166 --> 00:20:46,399
Pastry and sweets,
538
00:20:46,400 --> 00:20:47,966
that's my wheelhouse.
539
00:20:47,967 --> 00:20:51,432
I'm making a dark chocolate
chili crémeux
540
00:20:51,433 --> 00:20:53,899
with a sesame peanut cracker.
541
00:20:53,900 --> 00:20:57,432
A crémeux is a
chilled custard.
542
00:20:57,433 --> 00:20:59,833
It should be refreshing,
chocolate-forward,
543
00:20:59,834 --> 00:21:02,032
sweet,
but have some heat.
544
00:21:02,033 --> 00:21:03,532
Don't want it to be spicy.
545
00:21:03,533 --> 00:21:05,499
I just want it to hit ya.
546
00:21:05,500 --> 00:21:07,866
[Sara] It's gonna be amazing.
[Hilarie] Thank you, my dear.
547
00:21:07,867 --> 00:21:09,532
I have the best teammate.
548
00:21:09,533 --> 00:21:11,599
I have the best
teammate, really.
549
00:21:11,600 --> 00:21:15,132
Me and Sara, we feed off each
other in a very positive way.
550
00:21:15,133 --> 00:21:17,032
I always doubt myself.
551
00:21:17,033 --> 00:21:18,899
I'm a little East Coast girl.
552
00:21:18,900 --> 00:21:21,733
It's hard not to compare
yourself to the other chefs.
553
00:21:21,734 --> 00:21:24,532
Sara is complimenting me,
hyping me up.
554
00:21:24,533 --> 00:21:25,833
[Sara] So good, Hil.
555
00:21:25,834 --> 00:21:29,532
[Hilarie] Her having
confidence in me, I needed it.
556
00:21:29,533 --> 00:21:31,833
Teamwork does make
the dream work.
557
00:21:31,834 --> 00:21:33,566
[Vish] Sebouh, behind.
Giovanni, behind.
558
00:21:33,567 --> 00:21:35,799
[Seb] This guy with
the full names.
559
00:21:35,800 --> 00:21:37,833
We got light and rich.
560
00:21:37,834 --> 00:21:41,799
When I think light,
I think beach, sun, ocean.
561
00:21:41,800 --> 00:21:43,466
Never-ending pile of shrimp.
562
00:21:43,467 --> 00:21:47,432
We are making a confit and
chilled shrimp tostada
563
00:21:47,433 --> 00:21:50,199
topped with a lime and
jalapeño jelly.
564
00:21:50,200 --> 00:21:52,899
I'm making my tostadas
out of wonton wrappers.
565
00:21:52,900 --> 00:21:55,933
Wonton wrappers have a very
light airiness to them
566
00:21:55,934 --> 00:21:57,132
when they're fried.
567
00:21:57,133 --> 00:21:59,499
[Giovanni] Currently working
on getting the chicken skewers
568
00:21:59,500 --> 00:22:01,032
ready and marinated
for tomorrow.
569
00:22:01,033 --> 00:22:02,566
So, for the rich component,
570
00:22:02,567 --> 00:22:04,599
we are making a tamarind
glazed chicken.
571
00:22:04,600 --> 00:22:07,299
Tamarind's super sour,
a little sweet.
572
00:22:07,300 --> 00:22:09,566
The stickiness is what's
gonna add the richness.
573
00:22:09,567 --> 00:22:11,833
I'm gonna add loads of sugar,
a little bit of acidity,
574
00:22:11,834 --> 00:22:13,532
cut it with some
soy sauce as well.
575
00:22:13,533 --> 00:22:14,966
I think that's good.
It has balance.
576
00:22:14,967 --> 00:22:16,699
Also,
I'm making a coleslaw.
577
00:22:16,700 --> 00:22:18,799
Most people will do a
coleslaw with mayonnaise.
578
00:22:18,800 --> 00:22:20,532
I'm doing mine with vinegar,
579
00:22:20,533 --> 00:22:22,566
so it's a very simple
flavour profile.
580
00:22:22,567 --> 00:22:24,799
[Seb] Are you marinating
your slaw tonight?
581
00:22:24,800 --> 00:22:26,199
[Giovanni] Uh,
I don't know, I'll see.
582
00:22:26,200 --> 00:22:28,232
[Seb] Oh my [beep] God.
583
00:22:28,233 --> 00:22:30,833
It'll take you literally three
minutes to finish it all.
584
00:22:30,834 --> 00:22:32,799
We need to finish
everything today.
585
00:22:32,800 --> 00:22:34,232
Nothing can stay
for tomorrow.
586
00:22:34,233 --> 00:22:35,466
[Giovanni] It'll be okay, man.
587
00:22:35,467 --> 00:22:36,966
Seb is over there
losing his mind.
588
00:22:36,967 --> 00:22:38,032
[Seb] [Beep]!
589
00:22:38,033 --> 00:22:39,933
He's stressing, he's loud.
He's all over the place.
590
00:22:39,934 --> 00:22:41,699
It's like Jekyll and Hyde,
you know what I mean?
591
00:22:41,700 --> 00:22:44,199
- This is cut too short.
- [Beep] Mandoline it, bro.
592
00:22:44,200 --> 00:22:45,899
[Giovanni] I just think we
need to tone it down a
593
00:22:45,900 --> 00:22:47,699
little bit because teamwork
is very important here.
594
00:22:47,700 --> 00:22:49,566
- What's up?
- [Beep] off.
595
00:22:49,567 --> 00:22:51,232
[Giovanni] Okay,
I'm just asking. Good lord.
596
00:22:51,233 --> 00:22:53,966
[Seb] I am very
difficult to work with.
597
00:22:53,967 --> 00:22:55,799
I guess it's my resilience.
598
00:22:55,800 --> 00:22:57,966
When I got into my car
accident with my mom,
599
00:22:57,967 --> 00:22:59,966
that's when, that's when my
mom passed away.
600
00:22:59,967 --> 00:23:01,065
I broke both my legs.
601
00:23:01,066 --> 00:23:03,933
I was told I would never,
ever be able to walk
602
00:23:03,934 --> 00:23:05,299
for the rest of my life.
603
00:23:05,300 --> 00:23:07,332
Six months later, I was
back with a cane in my hand,
604
00:23:07,333 --> 00:23:08,833
standing on my
own two feet.
605
00:23:08,834 --> 00:23:12,666
It made me work even harder,
want even more.
606
00:23:12,667 --> 00:23:15,332
I hate losing.
I want to win.
607
00:23:15,333 --> 00:23:16,933
♪[Suspenseful]♪
608
00:23:16,934 --> 00:23:19,933
♪
609
00:23:19,934 --> 00:23:22,799
- Woo!
- [Cheering]
610
00:23:22,800 --> 00:23:24,966
- Woo!
- Let's do it.
611
00:23:24,967 --> 00:23:26,632
[Kat] Today is a double
elimination,
612
00:23:26,633 --> 00:23:28,099
so you do not want to
be on the bottom.
613
00:23:28,100 --> 00:23:30,332
[Seb] We're gonna have
100 hungry mouths to feed.
614
00:23:30,333 --> 00:23:32,567
They're gonna come in hot.
615
00:23:33,400 --> 00:23:35,299
[Giovanni] [Singing]
Just a little colour.
616
00:23:35,300 --> 00:23:39,165
[Stephanie] We are
sour and spicy. Esquite!
617
00:23:39,166 --> 00:23:42,132
Three Sisters esquites!
618
00:23:42,133 --> 00:23:44,966
[Kat] Esquites is a type of
Mexican street salad,
619
00:23:44,967 --> 00:23:47,566
which is corn, cheese,
and the chilies.
620
00:23:47,567 --> 00:23:49,766
- More spice in it?
- More spice, yeah.
621
00:23:49,767 --> 00:23:51,265
[Kat] OK. And we got a lot
of sour going in there,
622
00:23:51,266 --> 00:23:52,799
and it's a nice balance.
623
00:23:52,800 --> 00:23:55,866
[Stephanie] In our corn dish,
we are adding in the
624
00:23:55,867 --> 00:23:57,966
Three Sisters,
Indigenous ingredients.
625
00:23:57,967 --> 00:24:00,699
So corns, beans, and squash,
626
00:24:00,700 --> 00:24:02,733
they grow together
side by side
627
00:24:02,734 --> 00:24:05,332
because they all support
each other in their growth.
628
00:24:05,333 --> 00:24:06,966
[Kat] It's beautiful.
629
00:24:06,967 --> 00:24:09,165
[Samuel] 30 minutes!
630
00:24:09,166 --> 00:24:11,366
Should we start the chicken?
[Kat] Yes.
631
00:24:11,367 --> 00:24:14,933
[Stephanie] Both of our
dishes have spicy and sour.
632
00:24:14,934 --> 00:24:19,099
So in the chicken dish, we did
a chipotle blueberry barbecue
633
00:24:19,100 --> 00:24:23,099
sauce that is spicy, and the
pickled onion is the sour.
634
00:24:23,100 --> 00:24:24,999
[Fans] [Cheering]
635
00:24:25,000 --> 00:24:26,332
[Giovanni] People coming in!
636
00:24:26,333 --> 00:24:27,366
[Samuel] Game time.
Let's go, Katy.
637
00:24:27,367 --> 00:24:28,165
[Katy] Let's go.
638
00:24:28,166 --> 00:24:30,232
[Fans] [Cheering]
Hello, hello.
639
00:24:30,233 --> 00:24:32,065
- Yo, yo, yo!
- Hello!
640
00:24:32,066 --> 00:24:33,633
[Stephanie] Aye, ah!
641
00:24:34,767 --> 00:24:37,332
Oh, no,
not ready to fry.
642
00:24:37,333 --> 00:24:38,299
[Kat] Not ready to fry?
643
00:24:38,300 --> 00:24:41,632
- Nothing's happening.
- Does it feel hot?
644
00:24:41,633 --> 00:24:44,533
- No, not even hot.
- Not even hot.
645
00:24:45,734 --> 00:24:47,332
[Kat] I'm so stressed
about this now.
646
00:24:47,333 --> 00:24:48,966
We can't fry to order.
647
00:24:48,967 --> 00:24:51,399
[Stephanie] Turns out our
deep fryer isn't working.
648
00:24:51,400 --> 00:24:54,100
Fans are coming up
and we have...
649
00:24:54,333 --> 00:24:55,532
raw chicken.
650
00:24:55,533 --> 00:24:57,966
If we don't have chicken,
we're not gonna have a dish.
651
00:24:57,967 --> 00:24:59,700
- Yeah.
- Oh my god.
652
00:25:08,500 --> 00:25:09,999
[Giovanni] People coming in!
653
00:25:10,000 --> 00:25:11,065
[Kat] I'm so stressed
about this now.
654
00:25:11,066 --> 00:25:12,766
We can't fry to order.
655
00:25:12,767 --> 00:25:14,766
We gotta figure it out, and
we gotta figure it out fast.
656
00:25:14,767 --> 00:25:17,132
It's a double elimination,
this challenge, so it's huge.
657
00:25:17,133 --> 00:25:18,165
I don't want to go home.
658
00:25:18,166 --> 00:25:19,566
I don't want to
make Steph go home.
659
00:25:19,567 --> 00:25:21,232
[Kat] In this competition
so far, you know,
660
00:25:21,233 --> 00:25:24,199
I haven't shown the
best that I can do.
661
00:25:24,200 --> 00:25:26,199
It's important for me to set
an example for my daughter.
662
00:25:26,200 --> 00:25:27,833
You got to keep going.
663
00:25:27,834 --> 00:25:29,833
Can we use somebody
else's fryer?
664
00:25:29,834 --> 00:25:31,299
[Seb] Kat, you good?
Use my fryer.
665
00:25:31,300 --> 00:25:32,499
I'm not gonna leave
nobody hanging.
666
00:25:32,500 --> 00:25:34,232
That's not my MO.
667
00:25:34,233 --> 00:25:35,499
[Kat] Thank you, thank you.
668
00:25:35,500 --> 00:25:37,199
[Seb] Everybody knows
that I come across
669
00:25:37,200 --> 00:25:38,999
like the obnoxious one.
670
00:25:39,000 --> 00:25:41,299
But, if I can do my part and
let them get a dish out
671
00:25:41,300 --> 00:25:44,132
by using my fryer,
so be it.
672
00:25:44,133 --> 00:25:45,733
[Kat] Very nice of them to
help us out.
673
00:25:45,734 --> 00:25:46,966
We're running a bit behind.
674
00:25:46,967 --> 00:25:49,366
We have everything prepped,
so we just need to execute.
675
00:25:49,367 --> 00:25:51,966
[Eden] Hello, Tempo fans!
676
00:25:51,967 --> 00:25:54,833
[Cheering & applauding]
677
00:25:54,834 --> 00:25:57,132
[Eden] We are so excited
to celebrate Canada's
678
00:25:57,133 --> 00:25:59,899
first WNBA franchise,
679
00:25:59,900 --> 00:26:02,833
the Toronto Tempo!
680
00:26:02,834 --> 00:26:05,032
That gets a shimmy.
681
00:26:05,033 --> 00:26:08,999
Now, please welcome our
Top Chef Canada judges...
682
00:26:09,000 --> 00:26:12,065
Mijune Pak,
Janet Zuccarini,
683
00:26:12,066 --> 00:26:14,933
and Mark McEwan!
684
00:26:14,934 --> 00:26:19,065
Also joining us today are two
Top Chef Canada alumni,
685
00:26:19,066 --> 00:26:21,532
Chef Christina Kahn!
686
00:26:21,533 --> 00:26:25,366
And, Season 9 winner,
Erica Karbelnik!
687
00:26:25,367 --> 00:26:27,032
[Cheering & applauding]
688
00:26:27,033 --> 00:26:30,165
[Eden] Woo!
Service starts now!
689
00:26:30,166 --> 00:26:31,599
Woo!
690
00:26:31,600 --> 00:26:35,232
♪
691
00:26:35,233 --> 00:26:37,132
Go, Tempo, go!
692
00:26:37,133 --> 00:26:39,299
[Matt] The Tempo had a
historic first season.
693
00:26:39,300 --> 00:26:40,933
Their fans showed up
for the team,
694
00:26:40,934 --> 00:26:42,866
so we want to show up
for them right now.
695
00:26:42,867 --> 00:26:45,566
♪
696
00:26:45,567 --> 00:26:47,132
[Seb] How's it going, guys?
697
00:26:47,133 --> 00:26:48,532
[Fans] Thank you!
698
00:26:48,533 --> 00:26:50,199
[Cheering & applauding]
699
00:26:50,200 --> 00:26:51,599
[Katy] Hello.
How you doing?
700
00:26:51,600 --> 00:26:53,332
So we're smoky and salty.
701
00:26:53,333 --> 00:26:55,199
[Fan] It's great summer food.
702
00:26:55,200 --> 00:26:58,366
It's just so nice and light
and refreshing, all of it.
703
00:26:58,367 --> 00:27:00,632
[Stephanie] Boom,
boom, sauce, sauce.
704
00:27:00,633 --> 00:27:02,432
[Kat] It's absolutely
ready to go.
705
00:27:02,433 --> 00:27:04,199
- Kat, Steph, how are you?
- Hi, chefs.
706
00:27:04,200 --> 00:27:05,232
[Stephanie] How's it going?
707
00:27:05,233 --> 00:27:08,366
[Kat] So our category
today is spicy and sour.
708
00:27:08,367 --> 00:27:11,332
We made you a blueberry
and chipotle fried chicken
709
00:27:11,333 --> 00:27:13,199
with some pickled onions.
710
00:27:13,200 --> 00:27:15,099
That is our more spicy one.
711
00:27:15,100 --> 00:27:18,432
[Mark] I find the exterior
crust and glaze to be
712
00:27:18,433 --> 00:27:21,632
a little bit too heavy.
It is spicy.
713
00:27:21,633 --> 00:27:23,432
[Janet] The chicken,
I would call it like
714
00:27:23,433 --> 00:27:25,499
a little bit gloopy, so
a little bit less sauce
715
00:27:25,500 --> 00:27:27,099
to get the crunch
of the chicken.
716
00:27:27,100 --> 00:27:28,399
That's what we're missing.
717
00:27:28,400 --> 00:27:30,199
[Christina] It's not too spicy
for me,
718
00:27:30,200 --> 00:27:32,599
so I really like
the sour from it.
719
00:27:32,600 --> 00:27:34,332
[Stephanie] Thank you.
720
00:27:34,333 --> 00:27:37,966
[Kat] Our more sour one
is a "Three Sisters" Esquites.
721
00:27:37,967 --> 00:27:40,933
There's also some grilled
jalapeños and fresh serranos.
722
00:27:40,934 --> 00:27:43,099
[Mark] So there's really
no rescue from the heat.
723
00:27:43,100 --> 00:27:45,332
I'm just finding the
dressing a bit overwhelming.
724
00:27:45,333 --> 00:27:48,332
[Janet] The salad needs even
more crunch to
725
00:27:48,333 --> 00:27:50,132
balance off the flavours.
726
00:27:50,133 --> 00:27:52,199
A little bit of
execution here, sharpened up,
727
00:27:52,200 --> 00:27:53,632
could have made this
more successful.
728
00:27:53,633 --> 00:27:55,933
- Thank you.
- Thank you, chefs.
729
00:27:55,934 --> 00:27:58,432
[Mark] Oh,
I am pluming, boy.
730
00:27:58,433 --> 00:28:00,466
[Stephanie] [Sighing]
731
00:28:00,467 --> 00:28:03,065
- How's it going, guys?
- Hi!
732
00:28:03,066 --> 00:28:04,399
[Mijune] Hi, Seb.
Hi, Giovanni.
733
00:28:04,400 --> 00:28:06,065
[Eden] Tell us what categories
you had and
734
00:28:06,066 --> 00:28:07,299
what you made
for us today.
735
00:28:07,300 --> 00:28:10,132
[Seb] We have light and rich.
736
00:28:10,133 --> 00:28:12,232
[Giovanni] For rich,
you've got tamarind glazed
737
00:28:12,233 --> 00:28:15,432
chicken thighs with a
coleslaw underneath.
738
00:28:15,433 --> 00:28:17,099
[Mijune] I love the crispy
char that you have
739
00:28:17,100 --> 00:28:18,432
on the chicken thigh.
740
00:28:18,433 --> 00:28:20,466
The marinade on it
is super flavourful.
741
00:28:20,467 --> 00:28:21,966
[Eden] I love that tanginess.
742
00:28:21,967 --> 00:28:23,632
And I like that you
have a fresh element.
743
00:28:23,633 --> 00:28:25,566
It kind of weaves
in that lightness.
744
00:28:25,567 --> 00:28:27,299
[Eden] Yummy.
[Giovanni] Thank you.
745
00:28:27,300 --> 00:28:30,432
[Seb] Our light component
would be cold confit prawn
746
00:28:30,433 --> 00:28:33,299
sitting on our
version of a tostada.
747
00:28:33,300 --> 00:28:35,065
We used wonton wrappers to
give it a little bit more
748
00:28:35,066 --> 00:28:36,499
lightness and some more crisp.
749
00:28:36,500 --> 00:28:38,432
[Mijune] Your seasoning
skills is on point.
750
00:28:38,433 --> 00:28:39,432
[Seb] Thank you.
751
00:28:39,433 --> 00:28:41,466
[Mijune] You get so much
acidity, and brightness,
752
00:28:41,467 --> 00:28:43,165
and a bit of
heat from this.
753
00:28:43,166 --> 00:28:44,299
The texture,
the pop.
754
00:28:44,300 --> 00:28:46,399
This is what I'm looking
for on a hot day like this.
755
00:28:46,400 --> 00:28:49,499
[Erica] And I think the cook
on the prawns is perfection.
756
00:28:49,500 --> 00:28:50,999
- Thank you.
- It's really, really good.
757
00:28:51,000 --> 00:28:53,199
[Erica] It's giving me
everything that I want.
758
00:28:53,200 --> 00:28:55,299
I have no notes.
759
00:28:55,300 --> 00:28:56,699
[Eden] All right,
thank you, chefs.
760
00:28:56,700 --> 00:28:58,065
[Chefs] Thank you so much.
Appreciate it.
761
00:28:58,066 --> 00:28:59,432
[Seb] All right,
back into service.
762
00:28:59,433 --> 00:29:02,366
♪
763
00:29:02,367 --> 00:29:04,499
[Sara] Today, Hil
and I got hot and cold.
764
00:29:04,500 --> 00:29:06,566
That's why she's working
down in the cooler over here.
765
00:29:06,567 --> 00:29:08,132
- [Laughing]
- Down here!
766
00:29:08,133 --> 00:29:10,132
[Hilarie] I don't want
this to melt on ya.
767
00:29:10,133 --> 00:29:12,366
[Hilarie] It is
hot outside today.
768
00:29:12,367 --> 00:29:16,332
The cold crémeux ,
it's gonna melt in the heat.
769
00:29:16,333 --> 00:29:19,599
I'm serving this out of
a cooler, just with ice.
770
00:29:19,600 --> 00:29:24,232
I'm doing everything I
possibly can to keep it cold.
771
00:29:24,233 --> 00:29:25,165
- Hi!
- Hi!
772
00:29:25,166 --> 00:29:26,833
[Mark] Hi, Sara,
Hilarie, how are you?
773
00:29:26,834 --> 00:29:28,299
- Hi, guys.
- How are you?
774
00:29:28,300 --> 00:29:29,566
[Hilarie] We got hot and cold.
775
00:29:29,567 --> 00:29:32,099
[Sara] So we did
oxtail in a polpette.
776
00:29:32,100 --> 00:29:34,199
On the bottom you have a
peanut sauce with
777
00:29:34,200 --> 00:29:36,332
a chili peanut crisp,
and then
778
00:29:36,333 --> 00:29:38,399
topping it off with
some cocoa powder.
779
00:29:38,400 --> 00:29:40,399
[Mark] The polpette
is very moist.
780
00:29:40,400 --> 00:29:42,232
Spicing level is
quite excellent.
781
00:29:42,233 --> 00:29:44,199
It's an interesting
little dish.
782
00:29:44,200 --> 00:29:46,766
[Janet] It was steaming hot,
so I got hot, hot.
783
00:29:46,767 --> 00:29:49,065
[Christina] The flavours
work really nicely together.
784
00:29:49,066 --> 00:29:51,833
[Janet] I do think that the
meat is really nicely cooked.
785
00:29:51,834 --> 00:29:52,833
[Sara] Thank you.
786
00:29:52,834 --> 00:29:53,866
[Janet] The sauce,
I needed differentiation.
787
00:29:53,867 --> 00:29:55,799
It's feeling a little
bit heavy in the dish.
788
00:29:55,800 --> 00:29:56,899
[Sara] Okay.
789
00:29:56,900 --> 00:29:58,299
[Mark] What the polpette
needed was a little bit of
790
00:29:58,300 --> 00:30:00,332
coolness in contrast.
791
00:30:00,333 --> 00:30:03,099
[Hilarie] I think that's
where I come in, is the cold.
792
00:30:03,100 --> 00:30:05,032
It's a chili chocolate
crémeux with a
793
00:30:05,033 --> 00:30:07,099
rice vinegar caramel,
and then I made
794
00:30:07,100 --> 00:30:10,466
a sesame-peanut cookie
that you crack and put on it.
795
00:30:10,467 --> 00:30:12,466
I like to call it
cookie crack.
796
00:30:12,467 --> 00:30:14,232
[Mark] It's too sweet.
797
00:30:14,233 --> 00:30:16,065
So there's not
enough contrast.
798
00:30:16,066 --> 00:30:17,833
There's a bit of crunch
with the tuile you made.
799
00:30:17,834 --> 00:30:20,099
I just find it a
bit overwhelming.
800
00:30:20,100 --> 00:30:22,733
Rather than being refreshing,
it's a bit too much.
801
00:30:22,734 --> 00:30:25,032
[Janet] You could have
leaned into cold even more.
802
00:30:25,033 --> 00:30:28,065
Your crémeux lands like a
sauce, and it needs
803
00:30:28,066 --> 00:30:31,432
something else with it for the
dish to actually make sense.
804
00:30:31,433 --> 00:30:32,532
- Thank you very much.
- Thank you, guys.
805
00:30:32,533 --> 00:30:35,099
[Hilarie] Thank you.
806
00:30:35,100 --> 00:30:38,433
Ooh. You know,
you never know.
807
00:30:46,133 --> 00:30:49,799
♪
808
00:30:49,800 --> 00:30:51,666
[Seb] This is the chicken.
Enjoy, guys.
809
00:30:51,667 --> 00:30:53,632
[Katy] Both of our
dishes are slam dunks.
810
00:30:53,633 --> 00:30:55,332
[Sara] Go, Tempo, go!
811
00:30:55,333 --> 00:30:57,899
[Fan] Really refreshing.
Has a nice kick to it.
812
00:30:57,900 --> 00:30:59,332
[Kat] Feel free to grab
the two at the front.
813
00:30:59,333 --> 00:31:01,199
[Kat] Those are ready to go.
[Stephanie] Enjoy.
814
00:31:01,200 --> 00:31:02,766
[Christina] Really fresh,
nice, light.
815
00:31:02,767 --> 00:31:03,766
[Janet] I think you
nailed the challenge.
816
00:31:03,767 --> 00:31:05,699
[Mijune] I kind of feel like
the dishes are
817
00:31:05,700 --> 00:31:08,165
competing against
each other, almost.
818
00:31:08,166 --> 00:31:10,265
[Katy] Hi, how are you?
Please enjoy.
819
00:31:10,266 --> 00:31:12,366
Worked really well
with each other.
820
00:31:12,367 --> 00:31:15,466
I think we both have kind of
the same mentality,
821
00:31:15,467 --> 00:31:16,766
the same focus.
822
00:31:16,767 --> 00:31:18,399
[Samuel] Win together,
lose together.
823
00:31:18,400 --> 00:31:20,733
[Katy] Bring it on.
Hi!
824
00:31:20,734 --> 00:31:23,299
[Eden] Hello, chefs.
[Katy] How are you?
825
00:31:23,300 --> 00:31:24,933
[Eden] Why don't you tell us
what your categories were
826
00:31:24,934 --> 00:31:26,366
and what you made for us?
827
00:31:26,367 --> 00:31:29,599
[Samuel] Our category
was a smoky and salty.
828
00:31:29,600 --> 00:31:33,632
So we made a milk bun
slider with a smoked brisket,
829
00:31:33,633 --> 00:31:35,666
charred lemon aioli that
we smoked a little bit.
830
00:31:35,667 --> 00:31:38,599
You also have caper gremolata.
831
00:31:38,600 --> 00:31:40,766
[Erica] Really,
really well-balanced.
832
00:31:40,767 --> 00:31:42,532
It was a delicious bite.
833
00:31:42,533 --> 00:31:46,532
I love the saltiness of it
that really comes through.
834
00:31:46,533 --> 00:31:48,532
[Mijune] I thought the brisket
was super tender,
835
00:31:48,533 --> 00:31:49,833
really flavourful.
836
00:31:49,834 --> 00:31:51,899
The gremolata was
so well-seasoned.
837
00:31:51,900 --> 00:31:55,165
I love the salty bites
of capers and anchovies.
838
00:31:55,166 --> 00:31:56,766
Absolutely fantastic.
[Katy] Awesome.
839
00:31:56,767 --> 00:31:59,499
Okay, now you're gonna
move on to the cauliflower.
840
00:31:59,500 --> 00:32:01,366
So we have a
fried cauliflower,
841
00:32:01,367 --> 00:32:04,299
smoked yogurt purée,
and then we have
842
00:32:04,300 --> 00:32:06,699
a charred vegetable
vinaigrette to complement it.
843
00:32:06,700 --> 00:32:08,499
[Mijune] I get the smokiness
844
00:32:08,500 --> 00:32:10,733
in this charred
cauliflower purée.
845
00:32:10,734 --> 00:32:12,733
I do think the two dishes
are super compatible
846
00:32:12,734 --> 00:32:14,432
and even interchangeable.
847
00:32:14,433 --> 00:32:16,466
[Samuel] It feels like
one person made these.
848
00:32:16,467 --> 00:32:17,733
[Mijune] Yeah.
849
00:32:17,734 --> 00:32:18,599
- That's what we want to hear.
- That's what we wanted to do.
850
00:32:18,600 --> 00:32:19,599
[Erica] The teamwork
is wonderful here.
851
00:32:19,600 --> 00:32:20,466
[Katy] Awesome.
[Erica] Pleasure to meet you.
852
00:32:20,467 --> 00:32:22,599
[Erica] Good luck.
[Katy] Thank you.
853
00:32:22,600 --> 00:32:27,265
♪
854
00:32:27,266 --> 00:32:30,265
[Fans] These negroni
rib ends are so good.
855
00:32:30,266 --> 00:32:32,366
Yeah, it's very,
very good.
856
00:32:32,367 --> 00:32:33,699
Chef's kiss.
857
00:32:33,700 --> 00:32:35,566
[Matt] A beautiful salad
for you already as well.
858
00:32:35,567 --> 00:32:37,599
We are a bittersweet symphony.
859
00:32:37,600 --> 00:32:39,265
[Vish] This is where
we bring Matt up,
860
00:32:39,266 --> 00:32:41,833
and there's no way that
Matt is repeating history.
861
00:32:41,834 --> 00:32:44,632
And we call that
the redemption.
862
00:32:44,633 --> 00:32:46,733
[Fan] The octopus salad has,
like, an umami flavour that
863
00:32:46,734 --> 00:32:48,599
I've never- like, I don't
even know how to pinpoint it.
864
00:32:48,600 --> 00:32:49,999
It's really,
really good.
865
00:32:50,000 --> 00:32:51,499
[Matt] Seeing people
respond positively to
866
00:32:51,500 --> 00:32:54,366
the food, hopefully the
judges will as well.
867
00:32:54,367 --> 00:32:55,966
[Eden] Hi, Matt.
Hi, Vish.
868
00:32:55,967 --> 00:32:57,299
- How's it going?
- How you guys doing?
869
00:32:57,300 --> 00:32:58,466
[Eden] Good.
How are you doing?
870
00:32:58,467 --> 00:32:59,899
[Vish] So we had
bitter and sweet.
871
00:32:59,900 --> 00:33:02,866
I have a negroni-inspired
baby back ribs with
872
00:33:02,867 --> 00:33:05,032
pork belly bites,
along with some fennel,
873
00:33:05,033 --> 00:33:07,566
crispy rosemary needles,
and some orange.
874
00:33:07,567 --> 00:33:10,532
[Matt] And then you have a
sweet, charred octopus salad.
875
00:33:10,533 --> 00:33:12,332
This is with also
an orange vinaigrette.
876
00:33:12,333 --> 00:33:13,766
There's a little bit of
fennel in there,
877
00:33:13,767 --> 00:33:15,833
and then there's
a tomato water.
878
00:33:15,834 --> 00:33:18,032
[Eden]
The negroni inspiration,
879
00:33:18,033 --> 00:33:20,366
I totally see that and
how it comes through,
880
00:33:20,367 --> 00:33:21,999
so I think you were
really successful at
881
00:33:22,000 --> 00:33:23,799
capturing the
negroni concept.
882
00:33:23,800 --> 00:33:25,366
[Vish] With the
bitterness, thank you.
883
00:33:25,367 --> 00:33:27,032
[Mijune] I really love the
seasoning and
884
00:33:27,033 --> 00:33:28,933
the flavour on the ribs.
It's super tasty.
885
00:33:28,934 --> 00:33:32,366
However, I find the rib
overpowers the salad.
886
00:33:32,367 --> 00:33:34,666
Like, the salad is
definitely a sidekick.
887
00:33:34,667 --> 00:33:35,899
Next to the rib,
it's kind of falling
888
00:33:35,900 --> 00:33:37,799
a little bit flat for me.
889
00:33:37,800 --> 00:33:40,532
I could have used even more
fennel in here, like crispy,
890
00:33:40,533 --> 00:33:44,032
fresh fennel, bright orange,
more flavour from it.
891
00:33:44,033 --> 00:33:47,032
[Erica] It's falling a
little bit one-noted for me.
892
00:33:47,033 --> 00:33:48,432
[Mijune] The octopus doesn't
really do anything
893
00:33:48,433 --> 00:33:49,666
in the salad.
894
00:33:49,667 --> 00:33:51,833
- All right, thank you.
- Thank you.
895
00:33:51,834 --> 00:33:53,833
[Matt] I feel like we're
gonna be on bottom.
896
00:33:53,834 --> 00:33:56,666
Not doing well
after that at all.
897
00:33:56,667 --> 00:34:00,799
I did this competition for
redemption, but I've been
898
00:34:00,800 --> 00:34:03,366
on the bottom and
the middle so far.
899
00:34:03,367 --> 00:34:05,499
I dropped the ball.
900
00:34:05,500 --> 00:34:08,699
I just cannot imagine going
home eight years later for
901
00:34:08,700 --> 00:34:11,399
the exact same challenge
I went home for.
902
00:34:11,400 --> 00:34:12,867
♪
903
00:34:20,633 --> 00:34:22,833
♪
904
00:34:22,834 --> 00:34:24,499
[Sara] Ooh...
905
00:34:24,500 --> 00:34:27,999
a nice, cold bevy
after a hot day, guys.
906
00:34:28,000 --> 00:34:29,699
That was hot today,
and windy.
907
00:34:29,700 --> 00:34:31,566
- Yeah.
- [Sighing]
908
00:34:31,567 --> 00:34:33,232
[Seb] How do you guys feel?
909
00:34:33,233 --> 00:34:35,699
[Matt] This was pretty much
exactly the challenge that
910
00:34:35,700 --> 00:34:37,632
I got eliminated on
my season, so...
911
00:34:37,633 --> 00:34:39,032
- Oh...
- Yeah.
912
00:34:39,033 --> 00:34:40,165
[Matt] I might kick
somebody out
913
00:34:40,166 --> 00:34:41,733
from my crappy dish.
914
00:34:41,734 --> 00:34:44,766
♪
915
00:34:44,767 --> 00:34:47,733
[Eden] Chefs, the judges
would like to see
916
00:34:47,734 --> 00:34:49,899
Seb and Giovanni.
917
00:34:49,900 --> 00:34:51,500
[Seb] [Sighing]
918
00:34:52,734 --> 00:34:55,466
[Giovanni]
All right, buddy. Let's go.
919
00:34:55,467 --> 00:35:05,799
♪
920
00:35:05,800 --> 00:35:11,132
♪ [Tense] ♪
921
00:35:11,133 --> 00:35:14,833
[Eden] Chefs, we asked
you to make two dishes
922
00:35:14,834 --> 00:35:16,733
together as a team.
923
00:35:16,734 --> 00:35:18,866
Seb, Giovanni...
924
00:35:18,867 --> 00:35:21,666
♪
925
00:35:21,667 --> 00:35:22,999
- Congratulations.
- Let's go. [Laughing]
926
00:35:23,000 --> 00:35:26,032
You had favourite
dishes of the challenge.
927
00:35:26,033 --> 00:35:29,232
- Good job, bro.
- [Applauding]
928
00:35:29,233 --> 00:35:30,766
[Mark] I thought your
dishes really met
929
00:35:30,767 --> 00:35:32,566
the challenge
of light and rich.
930
00:35:32,567 --> 00:35:35,099
The glaze on the chicken
was perfectly suited.
931
00:35:35,100 --> 00:35:36,799
Just the right
amount of richness.
932
00:35:36,800 --> 00:35:38,966
The slaw added the
acidity to that plate.
933
00:35:38,967 --> 00:35:41,599
And then your version of a
tostada with the shrimp,
934
00:35:41,600 --> 00:35:42,866
I thought that was fantastic.
935
00:35:42,867 --> 00:35:44,265
- Thank you so much.
- Thank you.
936
00:35:44,266 --> 00:35:45,566
[Mark] Were you confident?
937
00:35:45,567 --> 00:35:46,599
[Seb] You want
the honest truth?
938
00:35:46,600 --> 00:35:47,632
- Yeah.
- Yes!
939
00:35:47,633 --> 00:35:49,232
[Seb] No.
[Mark] [Chuckling]
940
00:35:49,233 --> 00:35:51,532
[Seb] I am super high-strung.
941
00:35:51,533 --> 00:35:54,999
Giovanni, he was so relaxed
that it bothered me.
942
00:35:55,000 --> 00:35:57,499
And in my head,
I'm like, is this guy
943
00:35:57,500 --> 00:35:59,666
not understanding that
we can go home?
944
00:35:59,667 --> 00:36:00,766
And he's like,
"Don't worry, we're good."
945
00:36:00,767 --> 00:36:03,132
[Eden] Maybe you need
more of that in your life.
946
00:36:03,133 --> 00:36:05,766
[Seb] I don't know
what I need in my life.
947
00:36:05,767 --> 00:36:07,299
[Eden] Congratulations.
948
00:36:07,300 --> 00:36:09,933
Please head back to the
Shark Ninja locker room.
949
00:36:09,934 --> 00:36:11,199
- Thank you.
- Thank you.
950
00:36:11,200 --> 00:36:13,165
[Giovanni] Me and Seb click.
951
00:36:13,166 --> 00:36:14,833
He's definitely more
aggressive than I am,
952
00:36:14,834 --> 00:36:16,766
but once he calmed down
and his blood
953
00:36:16,767 --> 00:36:18,666
wasn't pumping, he was
super kind-hearted.
954
00:36:18,667 --> 00:36:20,632
Winning, it's such
a good feeling.
955
00:36:20,633 --> 00:36:22,633
Let's go.
[Laughing]
956
00:36:24,166 --> 00:36:26,500
- We won.
- Best dishes, best dishes.
957
00:36:27,033 --> 00:36:30,999
[Seb] The judges would like
to see Matt, Vish, Steph,
958
00:36:31,000 --> 00:36:33,265
Kat, Sara,
and Hilarie.
959
00:36:33,266 --> 00:36:53,066
♪
960
00:36:53,300 --> 00:36:57,999
♪
961
00:36:58,000 --> 00:37:00,833
[Eden] Chefs, some of
your dishes were delicious
962
00:37:00,834 --> 00:37:03,132
on their own,
but as teammates,
963
00:37:03,133 --> 00:37:04,734
they didn't quite
work together.
964
00:37:05,700 --> 00:37:07,733
Sara and Hilarie,
how do you feel about
965
00:37:07,734 --> 00:37:09,432
how your hot and cold dishes
came together?
966
00:37:09,433 --> 00:37:11,366
[Sara] I am
surprised to be here.
967
00:37:11,367 --> 00:37:14,099
I feel really confident about
our cook today,
968
00:37:14,100 --> 00:37:15,165
um, to be honest.
969
00:37:15,166 --> 00:37:17,999
[Mark] I felt a contrast
was missing in the dishes.
970
00:37:18,000 --> 00:37:20,099
Your polpette was delicious.
971
00:37:20,100 --> 00:37:21,232
- Thank you.
- I really enjoyed that.
972
00:37:21,233 --> 00:37:24,232
[Mark] I was looking for
relief on the other side,
973
00:37:24,233 --> 00:37:26,265
and I didn't
receive that relief.
974
00:37:26,266 --> 00:37:28,699
The sweetness
became overwhelming.
975
00:37:28,700 --> 00:37:31,065
[Janet] You had hot and cold,
976
00:37:31,066 --> 00:37:33,966
but the crémeux wasn't
delivering on cold.
977
00:37:33,967 --> 00:37:35,733
It felt more like a sauce.
978
00:37:35,734 --> 00:37:39,065
[Hilarie] Being known for
pastry back home and
979
00:37:39,066 --> 00:37:41,699
having you tell me that
my stuff is too sweet,
980
00:37:41,700 --> 00:37:44,165
it's like,
it sucks.
981
00:37:44,166 --> 00:37:46,165
I'm never gonna
serve a crémeux
982
00:37:46,166 --> 00:37:48,733
on a hot day like
that ever again.
983
00:37:48,734 --> 00:37:50,799
Ever.
Or make that decision.
984
00:37:50,800 --> 00:37:53,866
[Mijune] Top chefs have to
look at all those challenges,
985
00:37:53,867 --> 00:37:56,232
and say, "How can I best do
this with the weather
986
00:37:56,233 --> 00:37:57,532
that we're working with today?
987
00:37:57,533 --> 00:38:00,232
How can I make sure that this
is gonna be a flawless dish?"
988
00:38:00,233 --> 00:38:02,132
♪
989
00:38:02,133 --> 00:38:05,432
[Mark] So Matt and Vish,
you did Negroni-inspired ribs,
990
00:38:05,433 --> 00:38:08,165
and you did a complementary
octopus salad.
991
00:38:08,166 --> 00:38:09,232
Really enjoyed the ribs.
992
00:38:09,233 --> 00:38:10,699
I liked the bitterness.
993
00:38:10,700 --> 00:38:13,032
But, the octopus salad,
I didn't get sweet,
994
00:38:13,033 --> 00:38:14,232
I didn't get citrus.
995
00:38:14,233 --> 00:38:16,332
I didn't get a lot
of flavour from it.
996
00:38:16,333 --> 00:38:18,733
It felt very
under-seasoned to me.
997
00:38:18,734 --> 00:38:22,799
[Matt] The idea for that salad
was to go more on
998
00:38:22,800 --> 00:38:24,933
the delicate side.
In the dressing,
999
00:38:24,934 --> 00:38:26,866
there was
freshly squeezed oranges,
1000
00:38:26,867 --> 00:38:29,032
there was honey, and then
we made a tomato water
1001
00:38:29,033 --> 00:38:30,232
with just a little
bit of dashi.
1002
00:38:30,233 --> 00:38:32,766
[Mijune] I didn't get any of
that in that octopus salad.
1003
00:38:32,767 --> 00:38:35,367
- None?
- It felt incredibly flat.
1004
00:38:36,367 --> 00:38:40,099
[Eden] Your rib dish, the
concept was really strong.
1005
00:38:40,100 --> 00:38:41,366
[Vish] Thank you.
1006
00:38:41,367 --> 00:38:44,032
[Eden] The octopus salad felt
very much like an afterthought
1007
00:38:44,033 --> 00:38:46,700
compared to that.
Both the dishes had to pop.
1008
00:38:48,166 --> 00:38:51,733
[Mijune] Steph and Kat,
you had sour and spicy.
1009
00:38:51,734 --> 00:38:53,933
The dishes,
they did go well together,
1010
00:38:53,934 --> 00:38:54,866
almost too well.
1011
00:38:54,867 --> 00:38:56,966
Both of them were
competing in flavour.
1012
00:38:56,967 --> 00:39:01,232
[Stephanie] Our idea was to
have the sour and the spicy
1013
00:39:01,233 --> 00:39:02,432
in each dish.
1014
00:39:02,433 --> 00:39:04,999
[Mijune] But because of that
combination of flavours that
1015
00:39:05,000 --> 00:39:07,899
were both very intense,
it ended up getting muddled.
1016
00:39:07,900 --> 00:39:10,532
[Janet] Both those dishes,
I had a few problems.
1017
00:39:10,533 --> 00:39:13,799
The Three Sisters, I feel
it was oversimplified.
1018
00:39:13,800 --> 00:39:16,499
I wanted more,
I wanted more creativity.
1019
00:39:16,500 --> 00:39:20,132
And, that chicken was
buried in this sauce.
1020
00:39:20,133 --> 00:39:22,366
The sauce was just gloopy.
1021
00:39:22,367 --> 00:39:25,933
When we're looking at skills
and execution,
1022
00:39:25,934 --> 00:39:28,767
both those dishes were
very, very weak.
1023
00:39:29,967 --> 00:39:30,933
[Eden] Thank you, chefs.
1024
00:39:30,934 --> 00:39:32,999
We'll call you back
when we make a decision.
1025
00:39:33,000 --> 00:39:34,033
- Thank you.
- Thank you, chefs.
1026
00:39:37,967 --> 00:39:40,265
♪
1027
00:39:40,266 --> 00:39:43,332
- No decision?
- Not yet. No decision.
1028
00:39:43,333 --> 00:39:45,232
[Matt] The one decision
they made, though,
1029
00:39:45,233 --> 00:39:47,132
my salad sucked.
1030
00:39:47,133 --> 00:39:49,499
♪
1031
00:39:49,500 --> 00:39:51,966
[Eden] This is an
incredibly hard decision.
1032
00:39:51,967 --> 00:39:53,766
Two chefs are
going to go home.
1033
00:39:53,767 --> 00:39:54,799
Who is it gonna be?
1034
00:39:54,800 --> 00:39:57,299
[Janet] Sara and Hilarie,
I had a big problem
1035
00:39:57,300 --> 00:39:59,099
with that team's work.
1036
00:39:59,100 --> 00:40:00,899
The polpette,
it was good.
1037
00:40:00,900 --> 00:40:02,032
It was tasty.
1038
00:40:02,033 --> 00:40:05,132
I have this high, and then I
have this extreme low,
1039
00:40:05,133 --> 00:40:06,132
which is the crémeux.
1040
00:40:06,133 --> 00:40:09,766
Really, really overly sweet
to a level that
1041
00:40:09,767 --> 00:40:10,833
you couldn't eat it.
1042
00:40:10,834 --> 00:40:12,799
A massive miss.
1043
00:40:12,800 --> 00:40:14,499
♪
1044
00:40:14,500 --> 00:40:16,366
[Mark] Steph and Kat's dishes,
1045
00:40:16,367 --> 00:40:18,299
I would not go back
to either one.
1046
00:40:18,300 --> 00:40:20,799
It was the most unattractive
fried chicken I've ever seen.
1047
00:40:20,800 --> 00:40:23,799
[Eden] Okay, looks aside
though, I liked the dishes.
1048
00:40:23,800 --> 00:40:27,199
They were quite successful at
incorporating spicy and sour
1049
00:40:27,200 --> 00:40:28,466
into both of the dishes.
1050
00:40:28,467 --> 00:40:31,833
[Janet] I give them points for
that, but the Three Sisters,
1051
00:40:31,834 --> 00:40:33,899
what is memorable
about that dish?
1052
00:40:33,900 --> 00:40:35,232
Very, very simple.
1053
00:40:35,233 --> 00:40:37,266
It's not good enough
at this stage.
1054
00:40:37,500 --> 00:40:39,899
♪
1055
00:40:39,900 --> 00:40:42,132
[Mijune] Matt and Vish have
a ton of experience.
1056
00:40:42,133 --> 00:40:43,232
[Mark] But that salad.
1057
00:40:43,233 --> 00:40:45,099
[Mijune] It did
not deliver at all.
1058
00:40:45,100 --> 00:40:47,132
The flavour was so bland,
it was so bland.
1059
00:40:47,133 --> 00:40:49,332
I have no idea how they did
so many things with
1060
00:40:49,333 --> 00:40:51,199
the citrus and
the tomato water.
1061
00:40:51,200 --> 00:40:53,366
And really,
it fell so flat.
1062
00:40:53,367 --> 00:40:56,532
[Janet] But the ribs made
up for that octopus dish.
1063
00:40:56,533 --> 00:40:57,866
[Eden] I agree.
I closed my eyes,
1064
00:40:57,867 --> 00:40:59,499
I'm like,
I'm having a Negroni.
1065
00:40:59,500 --> 00:41:01,333
[Janet] I loved it.
1066
00:41:01,934 --> 00:41:04,599
[Eden] Was the rib good
enough to carry that through?
1067
00:41:04,600 --> 00:41:07,566
Was the polpette good enough
to carry the crémeux through?
1068
00:41:07,567 --> 00:41:09,432
[Mijune] I could eat the
polpette again,
1069
00:41:09,433 --> 00:41:11,165
and I could eat
the ribs again.
1070
00:41:11,166 --> 00:41:12,566
I don't really want to go back
1071
00:41:12,567 --> 00:41:14,332
to Kat and Steph's dishes.
[Mark] No.
1072
00:41:14,333 --> 00:41:17,132
[Janet] Hilarie and Sara,
I had such a massive issue
1073
00:41:17,133 --> 00:41:19,899
with that crémeux, which was
the worst dish of the day.
1074
00:41:19,900 --> 00:41:22,032
[Mark] But half of their
execution was successful.
1075
00:41:22,033 --> 00:41:24,265
[Janet] There were some
high highs, low lows,
1076
00:41:24,266 --> 00:41:25,566
and things in between.
1077
00:41:25,567 --> 00:41:27,199
This is what's making it
so difficult.
1078
00:41:27,200 --> 00:41:30,166
♪
1079
00:41:37,100 --> 00:41:44,332
♪
1080
00:41:44,333 --> 00:41:45,999
[Eden] Chefs,
your challenge was
1081
00:41:46,000 --> 00:41:48,400
to create
two dishes as a team.
1082
00:41:49,033 --> 00:41:52,232
[Janet] Sara and Hilarie,
we enjoyed the polpette,
1083
00:41:52,233 --> 00:41:54,232
but the crémeux was too sweet
1084
00:41:54,233 --> 00:41:55,567
and served inconsistently.
1085
00:41:56,667 --> 00:41:59,265
[Mijune] Matt and Vish,
the ribs delivered on the
1086
00:41:59,266 --> 00:42:02,300
bitter/sweet, but the
octopus salad was a fail.
1087
00:42:03,734 --> 00:42:07,299
[Mark] Steph and Kat,
your flavour profiles worked,
1088
00:42:07,300 --> 00:42:10,999
but both dishes felt one note
and lacked creativity.
1089
00:42:11,000 --> 00:42:20,165
♪
1090
00:42:20,166 --> 00:42:22,666
[Eden] Steph and Kat...
1091
00:42:22,667 --> 00:42:25,199
please pack your
knives and go.
1092
00:42:25,200 --> 00:42:27,165
SFX: [Slicing]
1093
00:42:27,166 --> 00:42:29,332
♪
1094
00:42:29,333 --> 00:42:30,967
[Kat] Thank you for
this opportunity.
1095
00:42:31,934 --> 00:42:34,132
[Stephanie] You know,
I came here to...
1096
00:42:34,133 --> 00:42:36,733
give a little visibility
to our nation,
1097
00:42:36,734 --> 00:42:41,366
and I'm just filled
with gratitude. So...
1098
00:42:41,367 --> 00:42:43,332
[Speaking Gwich'in language]
1099
00:42:43,333 --> 00:42:44,999
- Thank you, chefs.
- Thank you so much.
1100
00:42:45,000 --> 00:42:47,499
♪
1101
00:42:47,500 --> 00:42:50,265
[Stephanie] I can't
live with regrets, you know.
1102
00:42:50,266 --> 00:42:53,332
Being a team challenge,
we supported each other.
1103
00:42:53,333 --> 00:42:55,399
We encouraged each other.
1104
00:42:55,400 --> 00:42:57,432
I stand by what we did.
1105
00:42:57,433 --> 00:43:00,599
♪
1106
00:43:00,600 --> 00:43:03,199
[Stephanie] Going home.
[Giovanni] Sorry, guys.
1107
00:43:03,200 --> 00:43:05,366
[Kat] I'm bummed...
[Sighing] A lot.
1108
00:43:05,367 --> 00:43:08,165
Working with Steph was great.
She's a fantastic chef.
1109
00:43:08,166 --> 00:43:11,165
I don't feel like I performed
at the level that I wanted to.
1110
00:43:11,166 --> 00:43:14,232
You have to take the
challenges as they come and...
1111
00:43:14,233 --> 00:43:16,666
do your best, but my
best just wasn't there.
1112
00:43:16,667 --> 00:43:18,432
- Good job, guys. [Applauding]
- Love you guys.
1113
00:43:18,433 --> 00:43:19,532
[Kat] Good luck.
1114
00:43:19,533 --> 00:43:21,566
It's not the end of the road.
1115
00:43:21,567 --> 00:43:23,366
It's, you know, a stepping
stone to what's next,
1116
00:43:23,367 --> 00:43:27,432
and I'm forever grateful for
being a part of this.
1117
00:43:27,433 --> 00:43:31,232
[Stephanie] I choose to cook
a certain way because
1118
00:43:31,233 --> 00:43:34,332
our food isn't highlighted as
Indigenous people.
1119
00:43:34,333 --> 00:43:37,165
There was a time when we
couldn't share our food,
1120
00:43:37,166 --> 00:43:38,232
share our culture.
1121
00:43:38,233 --> 00:43:41,332
So, to cook on
Top Chef Canada,
1122
00:43:41,333 --> 00:43:44,332
I'm proud of what I did.
1123
00:43:44,333 --> 00:43:48,232
♪
1124
00:43:48,233 --> 00:43:51,299
[Eden] Next time on
Top Chef Canada...
1125
00:43:51,300 --> 00:43:53,566
[Eden] This is a
high-stakes Quickfire.
1126
00:43:53,567 --> 00:43:56,199
One chef will be going home.
1127
00:43:56,200 --> 00:43:57,199
[Chefs] What? What?
1128
00:43:57,200 --> 00:43:58,466
[Giovanni] What's the
worst that could happen?
1129
00:43:58,467 --> 00:44:00,332
[Laughing]
1130
00:44:00,333 --> 00:44:02,666
[Mijune] I've got a special
dinner plan inspired by
1131
00:44:02,667 --> 00:44:03,499
one of my
favourite holidays.
1132
00:44:03,500 --> 00:44:05,366
[Seb] Lunar New Year
chicken dinner.
1133
00:44:05,367 --> 00:44:08,165
[Cheering]
1134
00:44:08,166 --> 00:44:10,065
She completely
understood the assignment.
1135
00:44:10,066 --> 00:44:12,566
Those two sauces I will
put in my restaurant.
1136
00:44:12,567 --> 00:44:13,866
Like give me a bottle.
1137
00:44:13,867 --> 00:44:16,433
[Eden] It's like so
completely disjointed.