1
00:00:01,184 --> 00:00:03,466
Get ready for
our biggest season ever.
2
00:00:03,491 --> 00:00:05,132
- Ah, Jesus.
- [Bleep].
3
00:00:05,157 --> 00:00:06,357
Because this is all
I've ever cooked.
4
00:00:06,726 --> 00:00:09,217
29 chefs have come to Texas
5
00:00:09,286 --> 00:00:11,692
to compete
in America's most prestigious,
6
00:00:11,717 --> 00:00:13,881
toughest,
culinary competition--
7
00:00:14,232 --> 00:00:15,432
Top Chef.
8
00:00:15,457 --> 00:00:16,657
So relaxing.
9
00:00:16,682 --> 00:00:17,570
Oh, you bitch.
10
00:00:17,571 --> 00:00:18,973
Over eight seasons,
11
00:00:18,998 --> 00:00:21,104
Top Chef
has catapulted careers,
12
00:00:21,502 --> 00:00:24,880
and the winners have gone on
to achieve huge success.
13
00:00:25,115 --> 00:00:26,624
You are Top Chef.
14
00:00:27,040 --> 00:00:27,670
I am?
15
00:00:27,695 --> 00:00:28,895
Best reaction ever.
16
00:00:28,920 --> 00:00:30,935
Food and Wine's best new chef.
17
00:00:31,205 --> 00:00:33,044
A James Beard nominee.
18
00:00:33,100 --> 00:00:36,068
Ten new restaurants
and countless accolades
19
00:00:36,070 --> 00:00:38,671
in the press.
20
00:00:38,673 --> 00:00:41,540
While hoping
to continue that legacy,
21
00:00:41,542 --> 00:00:46,112
this season's chefs must qualify
to be one of 16 contestants
22
00:00:46,114 --> 00:00:49,782
who will go on and compete
across the state of Texas.
23
00:00:49,784 --> 00:00:51,984
- Holy [Bleep].
- Ten seconds.
24
00:00:51,986 --> 00:00:54,019
Cook, risotto.
25
00:00:54,021 --> 00:00:55,721
Joining me at judge's table,
26
00:00:55,723 --> 00:00:57,757
head judge,
Tom Colicchio...
27
00:00:57,759 --> 00:00:59,425
That's clever,
but is it a good idea?
28
00:00:59,427 --> 00:01:01,927
Food & Wine magazine's
Gail Simmons...
29
00:01:01,929 --> 00:01:03,629
It needs to be delicious.
30
00:01:03,631 --> 00:01:05,397
Chef, Hugh Acheson...
31
00:01:05,399 --> 00:01:06,565
You do this every day.
32
00:01:06,567 --> 00:01:09,702
And culinary legend
Emeril Lagasse.
33
00:01:09,704 --> 00:01:13,672
And I don't even know
what happened to the meat.
34
00:01:13,674 --> 00:01:17,209
We'll narrow the field
to the top contenders.
35
00:01:17,211 --> 00:01:18,644
At stake for the winner,
36
00:01:18,646 --> 00:01:20,913
a feature
in Food & Wine magazine,
37
00:01:20,915 --> 00:01:24,250
a showcase at the annual
Food & Wine classic in Aspen,
38
00:01:24,252 --> 00:01:29,922
$125,000 furnished
by healthy choice
39
00:01:29,924 --> 00:01:32,091
to bring their
culinary dreams to life,
40
00:01:32,093 --> 00:01:34,627
and the title of Top Chef.
41
00:01:34,652 --> 00:01:38,652
♪ Top Chef: Texas 9x01 ♪
Everything's Bigger in Texas
Original Air Date on November 2, 2011
44
00:01:59,787 --> 00:02:03,122
The first thing I think of is,
"damn, Padma looks hot."
45
00:02:03,124 --> 00:02:04,957
I have to stay
in this competition
46
00:02:04,959 --> 00:02:07,760
just so I can look at her.
47
00:02:07,762 --> 00:02:09,762
There's about
30 chefs around me,
48
00:02:09,764 --> 00:02:11,163
and I'm thinking to myself,
49
00:02:11,165 --> 00:02:13,465
"Top Chef usually has
about 16 chefs."
50
00:02:13,467 --> 00:02:16,802
So it starts to hit you,
like, it's Texas.
51
00:02:16,804 --> 00:02:18,304
They made it bigger.
52
00:02:18,306 --> 00:02:21,974
This season's raising the level
of intensity pretty fast.
53
00:02:23,810 --> 00:02:24,910
Welcome to Top Chef,
54
00:02:24,912 --> 00:02:28,080
and welcome
to the historic Alamo
55
00:02:28,082 --> 00:02:30,649
in San Antonio, Texas.
56
00:02:30,651 --> 00:02:33,652
[Cheers and applause]
57
00:02:33,654 --> 00:02:36,155
The Alamo is gorgeous,
but I'm wondering
58
00:02:36,157 --> 00:02:38,224
what's going to happen
with all these people.
59
00:02:38,226 --> 00:02:40,326
I'm standing right next
to one of my colleagues,
60
00:02:40,328 --> 00:02:42,494
Richie, who works
in Chicago with me.
61
00:02:42,496 --> 00:02:44,697
And I'm like,
"are they going to do teams?"
62
00:02:44,699 --> 00:02:48,267
You were chosen
from over 1,000 chefs,
63
00:02:48,269 --> 00:02:49,802
and now it's time to prove
64
00:02:49,804 --> 00:02:52,438
that you're worthy
of the Top Chef title.
65
00:02:52,440 --> 00:02:55,374
Right now I'm
a personal chef caterer,
66
00:02:55,376 --> 00:02:56,742
and I'm kind of an entrepreneur.
67
00:02:56,744 --> 00:03:02,181
The name's Stone...
Chef Tyler Stone.
68
00:03:02,183 --> 00:03:03,582
I know I'm good.
69
00:03:03,584 --> 00:03:05,050
And, you know,
a lot of people mistake
70
00:03:05,052 --> 00:03:06,518
my confidence for arrogance,
71
00:03:06,520 --> 00:03:08,320
but that's just 'cause
they don't like the fact
72
00:03:08,322 --> 00:03:10,689
that I'm as good as I am
and half their age, you know.
73
00:03:10,691 --> 00:03:12,725
We're going to put
you in three groups.
74
00:03:12,727 --> 00:03:17,229
Each group will compete
in one challenge.
75
00:03:17,231 --> 00:03:21,567
But the stakes are
higher than ever before.
76
00:03:21,569 --> 00:03:23,802
You have to excel in your test
77
00:03:23,804 --> 00:03:28,073
to earn one of the 16 spots
in the Top Chef house.
78
00:03:29,676 --> 00:03:31,543
Oh, [Bleep].
79
00:03:31,545 --> 00:03:33,812
It's very hard to believe
that I'm not already
80
00:03:33,814 --> 00:03:36,982
in the top 16.
81
00:03:36,984 --> 00:03:38,350
This is really [Bleep] up.
82
00:03:38,352 --> 00:03:42,421
I don't want to have
to be cooking for that spot.
83
00:03:42,423 --> 00:03:43,989
This is your moment.
84
00:03:43,991 --> 00:03:46,458
Good luck.
85
00:03:55,101 --> 00:03:56,835
Holy crap.
86
00:03:56,837 --> 00:03:58,337
Oh, wow.
87
00:03:58,339 --> 00:04:01,206
Walking into the Top Chef
kitchen for the first time,
88
00:04:01,208 --> 00:04:04,610
my goal is to study
what I'm seeing.
89
00:04:04,612 --> 00:04:06,545
First thing I notice
is the ingredient.
90
00:04:06,547 --> 00:04:09,248
I see the whole pig.
91
00:04:09,250 --> 00:04:11,684
I look up, and I'm like,
"holy [Bleep].
92
00:04:11,686 --> 00:04:13,085
It's Emeril."
[Laughs]
93
00:04:13,087 --> 00:04:16,522
I'm like, "bam!"
Oh, my God.
94
00:04:21,594 --> 00:04:24,063
Hello, chefs. Welcome
to the Top Chef kitchen.
95
00:04:24,065 --> 00:04:25,297
Hello,
thank you.
96
00:04:25,299 --> 00:04:27,132
- Chefs.
- Hi, Chef.
97
00:04:27,134 --> 00:04:29,234
I'm pretty sure you know
the gentleman next to me--
98
00:04:29,236 --> 00:04:31,570
world-renowned chef
and new judge for the season,
99
00:04:31,572 --> 00:04:32,771
Emeril Lagasse.
100
00:04:32,773 --> 00:04:34,873
- Hello.
- Nice. [Chuckles]
101
00:04:34,875 --> 00:04:36,875
Chef Tom,
I'm excited to be here.
102
00:04:36,877 --> 00:04:38,544
I've heard a lot of great
things about you guys.
103
00:04:38,546 --> 00:04:39,645
And let me tell you,
104
00:04:39,647 --> 00:04:41,213
we have quite
a challenge for you.
105
00:04:41,215 --> 00:04:42,881
So let's see
what you can cook.
106
00:04:42,883 --> 00:04:44,750
Chefs, we'd like to hear
a little bit about you guys,
107
00:04:44,752 --> 00:04:45,985
where you work,
or how you got here.
108
00:04:45,987 --> 00:04:47,152
Tyler, why don't
we start with you?
109
00:04:47,154 --> 00:04:48,854
I've cooked
for many celebrities,
110
00:04:48,856 --> 00:04:50,622
politicians,
and media personalities
111
00:04:50,624 --> 00:04:52,391
at a national level.
112
00:04:52,393 --> 00:04:54,093
My name's Heather Terhune,
and I'm the executive chef
113
00:04:54,095 --> 00:04:55,928
at Sable Kitchen and Bar
in Chicago--
114
00:04:55,930 --> 00:04:58,964
best new bar,
Food & Wine magazine, 2011.
115
00:04:58,966 --> 00:05:01,100
Nyesha Arrington,
I'm the executive chef
116
00:05:01,102 --> 00:05:02,768
at Wilshire Restaurant.
117
00:05:02,770 --> 00:05:05,604
I've worked for Joel Robuchon.
I've heard of him.
118
00:05:05,606 --> 00:05:07,306
[Laughs]
119
00:05:07,308 --> 00:05:09,708
I was nominated
rising star chef, 2010.
120
00:05:09,710 --> 00:05:13,312
Wow, Nyesha works
for Chef Joel Robuchon?
121
00:05:13,314 --> 00:05:15,080
That's really high pedigree.
122
00:05:15,082 --> 00:05:17,383
She's definitely
stiff competition.
123
00:05:17,385 --> 00:05:19,385
Molly Brandt,
and I'm the chef de cuisine
124
00:05:19,387 --> 00:05:22,888
on board the Allure of the Seas
for Royal Caribbean.
125
00:05:22,890 --> 00:05:24,356
Simon--
I grew out of Seattle,
126
00:05:24,358 --> 00:05:25,991
out of this little, uh,
cocktail lounge
127
00:05:25,993 --> 00:05:27,459
called 22 Doors.
128
00:05:27,461 --> 00:05:28,794
Richie Farina,
129
00:05:28,796 --> 00:05:30,063
I'm the sous chef
at Moto Restaurant
130
00:05:30,064 --> 00:05:31,597
in Chicago, Illinois.
131
00:05:31,599 --> 00:05:33,032
Chris Jones,
I'm the chef de cuisine
132
00:05:33,034 --> 00:05:35,801
of Moto Restaurant,
Chicago. Illinois.
133
00:05:35,803 --> 00:05:37,603
Chris Jones--
he's my boss at Moto.
134
00:05:37,605 --> 00:05:39,204
It's a little bit
of mixed emotions.
135
00:05:39,206 --> 00:05:40,706
I'm happy to have
this opportunity
136
00:05:40,708 --> 00:05:42,541
to compete against him.
137
00:05:42,543 --> 00:05:44,143
I know how talented he is,
138
00:05:44,145 --> 00:05:46,011
and I know he is
one of my threats to stand
139
00:05:46,013 --> 00:05:47,613
in my way to get the title.
140
00:05:47,615 --> 00:05:49,581
Grayson Schmitz,
New York City.
141
00:05:49,583 --> 00:05:52,985
And I'm currently
in between jobs.
142
00:05:52,987 --> 00:05:54,186
Sarah Grueneberg,
executive chef
143
00:05:54,188 --> 00:05:56,355
at Spiaggia,
in Chicago, Illinois.
144
00:05:56,357 --> 00:05:59,158
I know of Sarah,
the chef at Spiaggia,
145
00:05:59,160 --> 00:06:02,327
which is one of the best Italian
restaurants in the country.
146
00:06:02,329 --> 00:06:04,163
She can cook her ass off.
147
00:06:04,165 --> 00:06:05,197
Colin Patterson,
148
00:06:05,199 --> 00:06:07,199
chef and owner
of Sutra in Seattle.
149
00:06:07,201 --> 00:06:09,535
I was rising star, 2009.
150
00:06:09,537 --> 00:06:11,670
Hearing
everybody's backgrounds--
151
00:06:11,672 --> 00:06:13,105
it's very competitive.
152
00:06:13,107 --> 00:06:17,176
So I am feeling anxious
about holding my own.
153
00:06:18,745 --> 00:06:20,612
There are a lot
of great chefs at the Alamo,
154
00:06:20,614 --> 00:06:23,649
but we're only giving out
16 of these.
155
00:06:26,152 --> 00:06:28,587
I became
an executive chef at 28.
156
00:06:28,589 --> 00:06:30,956
I've really sacrificed
a lot of my personal life
157
00:06:30,958 --> 00:06:32,458
for my career.
158
00:06:32,460 --> 00:06:34,626
I want that coat so bad--
159
00:06:34,628 --> 00:06:37,496
more than I've ever, I think,
wanted anything else
160
00:06:37,498 --> 00:06:39,598
in my life.
161
00:06:39,600 --> 00:06:42,468
We've broken down an entire
pig to its primal cuts.
162
00:06:42,470 --> 00:06:43,969
As a group,
you'll be creating
163
00:06:43,971 --> 00:06:46,872
a feast for us
with this very pig.
164
00:06:46,874 --> 00:06:49,608
There are ten cuts of meat,
and there are ten of you.
165
00:06:49,610 --> 00:06:53,212
Now it's up to you to decide
who cooks which part of the pig.
166
00:06:53,214 --> 00:06:55,781
Some of the pieces
contain multiple cuts.
167
00:06:55,783 --> 00:06:58,984
So you'll have to work out
how you will separate your cuts.
168
00:06:58,986 --> 00:07:01,487
Also, you're going to be
serving in three groups.
169
00:07:01,489 --> 00:07:03,889
And you will have an hour
to cook your dish.
170
00:07:03,891 --> 00:07:05,591
The kitchen is outfitted
with the latest
171
00:07:05,593 --> 00:07:07,326
G.E. Monogram equipment.
172
00:07:07,328 --> 00:07:09,495
Emeril and I will be walking
around while you cook,
173
00:07:09,497 --> 00:07:11,263
looking at how you operate
the kitchen,
174
00:07:11,265 --> 00:07:13,599
your butchering skills,
your cooking technique.
175
00:07:13,601 --> 00:07:15,667
This is what will earn you
a Top Chef coat
176
00:07:15,669 --> 00:07:18,504
or a ticket home.
177
00:07:18,506 --> 00:07:21,039
So stay on your toes.
178
00:07:21,041 --> 00:07:22,875
You guys ready
for the challenge?
179
00:07:22,877 --> 00:07:24,910
- Yes.
- Good luck.
180
00:07:24,912 --> 00:07:27,279
Your time starts now.
181
00:07:27,281 --> 00:07:28,914
- I got the--
- I'll go first.
182
00:07:28,916 --> 00:07:30,149
- I got the cheeks.
- Shoulder.
183
00:07:30,151 --> 00:07:31,183
Tenderloin.
184
00:07:31,185 --> 00:07:32,484
[All shouting indistinctly]
185
00:07:32,486 --> 00:07:35,087
Working with random chefs
can be very difficult.
186
00:07:35,089 --> 00:07:38,190
We have to make quick decisions,
because the clock is starting.
187
00:07:38,192 --> 00:07:39,958
So I'm hopeful
we'll all get along.
188
00:07:39,960 --> 00:07:42,561
- I'll take belly.
- I'll take the ribs.
189
00:07:42,563 --> 00:07:43,862
- [Sighs]
- I want baby back.
190
00:07:43,864 --> 00:07:45,998
Is this okay?
Tenderloin?
191
00:07:46,000 --> 00:07:49,234
Pork tenderloin would be
the quickest to cook,
192
00:07:49,236 --> 00:07:50,836
so I'm zoning in on it.
193
00:07:50,838 --> 00:07:52,971
Taking tenderloin.
I got the chops.
194
00:07:52,973 --> 00:07:54,540
Now that I got
that tenderloin,
195
00:07:54,542 --> 00:07:57,409
I'm thinking smooth sailing.
196
00:07:57,411 --> 00:07:59,678
- Anyone grab cheeks yet?
- I got cheeks.
197
00:07:59,680 --> 00:08:02,447
- I guess I'll take ears.
- Okay, now, butchering--
198
00:08:02,449 --> 00:08:03,749
the tenderloin, baby back--
199
00:08:03,751 --> 00:08:06,018
Yeah, the tenderloin,
we got to pull it--
200
00:08:06,020 --> 00:08:07,853
Pig primal cuts have
multiple cuts inside of them
201
00:08:07,855 --> 00:08:09,988
so you have to either
butcher it yourself
202
00:08:09,990 --> 00:08:13,325
or trust somebody to butcher it
in that short amount of time.
203
00:08:13,327 --> 00:08:14,760
Somebody
can pull off the loin?
204
00:08:14,762 --> 00:08:16,161
- Who?
- I'll do loin.
205
00:08:16,163 --> 00:08:17,462
Being a personal chef
for celebrities--
206
00:08:17,464 --> 00:08:18,764
they've got money to spend.
207
00:08:18,766 --> 00:08:20,465
So I have a butcher
that butchers it
208
00:08:20,467 --> 00:08:21,633
exactly how I want it.
209
00:08:21,635 --> 00:08:23,235
Regardless...
210
00:08:23,237 --> 00:08:25,170
Anything I put my mind to,
I'm going to accomplish.
211
00:08:25,172 --> 00:08:26,572
I've written my own cookbook.
212
00:08:26,574 --> 00:08:28,240
Most people wouldn't even know
where to begin,
213
00:08:28,242 --> 00:08:29,641
and I did it
in 3 1/2 weeks.
214
00:08:29,643 --> 00:08:31,510
So I know I can slice and dice
215
00:08:31,512 --> 00:08:33,178
better than most
of these people.
216
00:08:33,180 --> 00:08:34,646
Need a hammer.
[Chuckles]
217
00:08:34,648 --> 00:08:36,848
I hope I don't [Bleep] up
my loin.
218
00:08:36,850 --> 00:08:38,083
You're gonna be fine.
219
00:08:38,085 --> 00:08:40,586
My pork tenderloin
is with the chop.
220
00:08:40,588 --> 00:08:43,889
And I'm rushing, working
on all the other elements,
221
00:08:43,891 --> 00:08:48,026
so I let somebody else
butcher my tenderloin.
222
00:08:48,028 --> 00:08:51,897
I might need a freakin' saw
on this bad boy.
223
00:08:51,899 --> 00:08:54,066
Oh, yeah.
Are you butchering?
224
00:08:54,068 --> 00:08:57,102
I have a vegan restaurant,
and I haven't worked with pig
225
00:08:57,104 --> 00:08:58,270
in ten years.
226
00:08:58,272 --> 00:09:00,672
This is really
my worst nightmare.
227
00:09:00,674 --> 00:09:02,741
Yeah, I'm not--I'm not
the best guy for this.
228
00:09:02,743 --> 00:09:04,643
Colin, he's, like, starting
to try to take off his ribs.
229
00:09:04,645 --> 00:09:05,777
I look at him.
I'm like...
230
00:09:05,779 --> 00:09:06,979
"Can you do this, man?
You got this?"
231
00:09:06,981 --> 00:09:08,313
I'll take it anytime
you want me to.
232
00:09:08,315 --> 00:09:09,848
- Yeah, you get in there.
- Wanna do it?
233
00:09:09,850 --> 00:09:11,083
All right.
234
00:09:11,085 --> 00:09:12,551
I take a lot of pride
in my butchering,
235
00:09:12,553 --> 00:09:13,852
so I can bust this down.
236
00:09:13,854 --> 00:09:15,687
I can get this done
very, very quickly.
237
00:09:15,689 --> 00:09:17,256
I'm good.
Thank you.
238
00:09:19,692 --> 00:09:21,727
Do you have much experience
with pig's ears?
239
00:09:21,729 --> 00:09:23,395
I've eaten them before.
I know they're really chewy.
240
00:09:23,397 --> 00:09:24,563
So I want to get them in and...
Got it.
241
00:09:24,565 --> 00:09:26,131
Try to get them going
as quickly as possible.
242
00:09:26,133 --> 00:09:27,466
- What you thinking?
- Ravioli.
243
00:09:27,468 --> 00:09:28,634
Uh-huh.
244
00:09:28,636 --> 00:09:30,335
Kind of incorporating
some of "Texas style"
245
00:09:30,337 --> 00:09:31,637
with some Mexican flavors,
sort of.
246
00:09:31,639 --> 00:09:32,638
Awesome.
247
00:09:32,640 --> 00:09:33,705
You have some pork cheeks?
248
00:09:33,707 --> 00:09:35,073
Pork cheeks.
249
00:09:35,075 --> 00:09:36,308
What are you doing
with pork cheeks?
250
00:09:36,310 --> 00:09:37,709
I'm going to render out
some of the fat
251
00:09:37,711 --> 00:09:38,944
and use that
for a base for a soup.
252
00:09:38,946 --> 00:09:40,245
Have you used
pork cheeks before?
253
00:09:40,247 --> 00:09:41,747
I haven't.
254
00:09:41,749 --> 00:09:44,049
I've used beef cheeks before,
but never pork cheeks, so...
255
00:09:44,051 --> 00:09:45,851
The restaurant that I run
on the cruise ship,
256
00:09:45,853 --> 00:09:47,986
everybody says that
the soup is their favorite.
257
00:09:47,988 --> 00:09:50,522
So I'm kind of, like, dubbed
the soup Nazi on the ship.
258
00:09:50,524 --> 00:09:52,057
I think this is a good idea,
259
00:09:52,059 --> 00:09:54,226
because I don't want stray
too far
260
00:09:54,228 --> 00:09:56,995
from what I know
is a good thing.
261
00:10:01,234 --> 00:10:03,835
I'm not exactly sure what's
happening with Tyler next to me.
262
00:10:03,837 --> 00:10:05,604
I just know that he's the guy
263
00:10:05,606 --> 00:10:08,240
that gets the freaking
pork chop that I want.
264
00:10:08,242 --> 00:10:11,243
And he can't butcher,
and that just pisses me off,
265
00:10:11,245 --> 00:10:12,878
'cause that's
the one thing I wanted.
266
00:10:12,880 --> 00:10:14,079
- Hey, how's it going?
- Good.
267
00:10:14,081 --> 00:10:15,414
- How are you doing?
- Pretty good.
268
00:10:15,416 --> 00:10:16,848
You're wrestling
with this thing.
269
00:10:16,850 --> 00:10:18,684
Yeah, you know,
it's a large piece of meat,
270
00:10:18,686 --> 00:10:20,719
and, uh, I don't usually butcher
whole pieces like this.
271
00:10:20,721 --> 00:10:22,120
What do you usually butcher?
272
00:10:22,122 --> 00:10:25,290
Uh, not usually pork.
I don't do pork a lot.
273
00:10:25,292 --> 00:10:27,993
An hour's ample time obviously
to cook a pork chop
274
00:10:27,995 --> 00:10:29,795
and a little side dish.
275
00:10:29,797 --> 00:10:31,997
When you have
to also then butcher
276
00:10:31,999 --> 00:10:33,565
in order to get your chop,
277
00:10:33,567 --> 00:10:35,567
that kind of throws you
off a little bit.
278
00:10:35,569 --> 00:10:38,403
Who's got the tenderloin?
279
00:10:38,405 --> 00:10:39,938
[Bleep].
280
00:10:39,940 --> 00:10:42,407
Grayson, he's got the loin.
Go get it.
281
00:10:42,409 --> 00:10:44,843
- Thanks.
- You have the tenderloin?
282
00:10:44,845 --> 00:10:47,279
I let Tyler butcher
the subprimal
283
00:10:47,281 --> 00:10:49,181
that had my tenderloin in it.
284
00:10:49,183 --> 00:10:51,883
- Ah, here's some tender.
- [Groans]
285
00:10:51,885 --> 00:10:53,618
- This is, uh--
you want that?
286
00:10:53,620 --> 00:10:55,387
That's a chop there.
I was going to stuff it.
287
00:10:55,389 --> 00:10:57,656
He's handing me everything
but what I need.
288
00:10:57,658 --> 00:10:59,591
- What do you need?
- The tenderloin.
289
00:10:59,593 --> 00:11:01,226
I don't see
a tenderloin there.
290
00:11:01,228 --> 00:11:03,395
You have the--
yeah, it's all cut up.
291
00:11:03,397 --> 00:11:05,764
What you did is you cut
her tenderloin in half.
292
00:11:05,766 --> 00:11:08,600
- [Chuckles]
- The tenderloin is just hacked.
293
00:11:08,602 --> 00:11:13,405
I have this, like, three-ounce
piece of meat to work with.
294
00:11:13,407 --> 00:11:17,042
And that's [Bleep].
295
00:11:17,044 --> 00:11:18,577
If you went to a butcher shop
296
00:11:18,579 --> 00:11:20,712
and you saw something like this,
would you buy them?
297
00:11:20,714 --> 00:11:22,748
Probably not, although
I'm not a butcher, so...
298
00:11:22,750 --> 00:11:23,815
Well, I know,
but you're a chef,
299
00:11:23,817 --> 00:11:25,417
and that's, like,
a basic skill.
300
00:11:25,419 --> 00:11:27,252
You were butchering
for someone else as well?
301
00:11:27,254 --> 00:11:28,854
No, I was just taking off
what I needed.
302
00:11:28,856 --> 00:11:30,489
Yeah, but in the meantime,
you took her tenderloin
303
00:11:30,491 --> 00:11:32,257
and hacked it to death.
304
00:11:32,259 --> 00:11:34,793
And so she has barely
anything to work with.
305
00:11:34,795 --> 00:11:37,129
Hey, we're in a rush,
so we gotta get things done.
306
00:11:37,131 --> 00:11:41,032
There's no way that this is
going to get through this round.
307
00:11:41,034 --> 00:11:42,567
And I think you should
just leave now.
308
00:11:42,569 --> 00:11:44,035
Give me a shot.
You'll be surprised.
309
00:11:44,037 --> 00:11:45,337
I'm telling you--
310
00:11:45,339 --> 00:11:46,571
you know what?
I can't give you a shot.
311
00:11:46,573 --> 00:11:47,773
This is not going to do it.
Come on.
312
00:11:47,775 --> 00:11:49,374
I'm sorry, man.
I'm sorry.
313
00:11:49,376 --> 00:11:50,876
- So I'm done?
- Yeah. Yeah.
314
00:11:50,878 --> 00:11:52,511
Pack up your knives,
and you can go.
315
00:11:52,513 --> 00:11:55,046
- Okay. Fair enough.
- Thanks.
316
00:11:58,117 --> 00:12:02,687
I see Tyler walking away,
and it's like,
317
00:12:02,689 --> 00:12:05,123
"oh, my God.
I don't want that to be me."
318
00:12:05,125 --> 00:12:08,293
I put my head back down
and started working.
319
00:12:08,295 --> 00:12:09,828
Tom and Emeril made
a bad decision,
320
00:12:09,830 --> 00:12:12,063
because they
weren't able to taste
321
00:12:12,065 --> 00:12:14,733
the expertly cooked pork chop.
322
00:12:14,735 --> 00:12:16,568
But I'm not
too terribly worried,
323
00:12:16,570 --> 00:12:18,236
because I know
where I'm going.
324
00:12:18,238 --> 00:12:20,972
It's right to the top.
[Chuckles]
325
00:12:20,974 --> 00:12:24,075
This is a serious competition
for serious chefs.
326
00:12:24,077 --> 00:12:26,711
And if you don't know
how to break down the chops,
327
00:12:26,713 --> 00:12:29,915
then you deserve
to be sent home.
328
00:12:32,752 --> 00:12:34,085
- Bad assumption.
- Bad assumption.
329
00:12:34,087 --> 00:12:35,420
You should never make
assumptions
330
00:12:35,422 --> 00:12:37,122
of anybody you're
competing against.
331
00:12:45,456 --> 00:12:46,990
Tyler was just sent home,
332
00:12:46,992 --> 00:12:50,994
and everyone is stressed out
trying to get in the top 16.
333
00:12:50,996 --> 00:12:55,499
This competition is
crazy real right now.
334
00:12:55,501 --> 00:12:56,766
Hi, Grayson.
How you doing?
335
00:12:56,768 --> 00:12:58,101
I'm all right.
How are you?
336
00:12:58,103 --> 00:12:59,603
So he hacked the hell
out of that piece of meat.
337
00:12:59,605 --> 00:13:01,371
- He did. He did.
- I'm surprised--
338
00:13:01,373 --> 00:13:03,573
why did you let him go ahead
and butcher that?
339
00:13:03,575 --> 00:13:05,709
I figured that
it would give me
340
00:13:05,711 --> 00:13:07,577
some leeway time
to get started.
341
00:13:07,579 --> 00:13:09,012
- Bad assumption.
- Bad assumption.
342
00:13:09,014 --> 00:13:10,280
You should never make
assumptions
343
00:13:10,282 --> 00:13:11,815
of anybody
you're competing against.
344
00:13:11,817 --> 00:13:12,883
- Correct.
- There's no tenderloin
345
00:13:12,885 --> 00:13:13,917
left on that.
I know.
346
00:13:13,919 --> 00:13:15,218
It's just really [Bleep] Up.
347
00:13:15,220 --> 00:13:16,520
The rest of it
is somewhere in there...
348
00:13:16,522 --> 00:13:17,787
- I know.
- In, like, a pile of crap.
349
00:13:17,789 --> 00:13:19,189
Well, that's
a good first lesson.
350
00:13:19,191 --> 00:13:20,290
Don't trust anybody
in this kitchen.
351
00:13:20,292 --> 00:13:21,791
- Yes. [Laughs]
- Good luck.
352
00:13:21,793 --> 00:13:23,293
I don't have enough
pork tenderloin.
353
00:13:23,295 --> 00:13:27,130
It was hacked, so I'm
stuffing it full of mushroom
354
00:13:27,132 --> 00:13:30,200
to kind of bulk it up
a little bit.
355
00:13:30,202 --> 00:13:32,302
And Tom and Emeril
are looking at me.
356
00:13:32,304 --> 00:13:33,870
And it's kind of a mind game.
357
00:13:33,872 --> 00:13:38,041
I'm really nervous.
358
00:13:38,043 --> 00:13:39,743
28 minutes!
359
00:13:39,745 --> 00:13:41,678
Puree.
360
00:13:45,116 --> 00:13:46,816
Hey, Sarah.
What are you cooking here?
361
00:13:46,818 --> 00:13:48,351
I'm grinding my pig skin,
362
00:13:48,353 --> 00:13:49,953
trying to get it cool
so I can make a filling,
363
00:13:49,955 --> 00:13:52,055
and it's going to go
into a pasta.
364
00:13:52,057 --> 00:13:54,958
I work at Spiaggia Restaurant
as the executive chef
365
00:13:54,960 --> 00:13:57,360
under Top Chef master
Tony Montuano.
366
00:13:57,362 --> 00:13:59,629
He sent me to Italy
to learn firsthand
367
00:13:59,631 --> 00:14:01,965
and really experience
the culture,
368
00:14:01,967 --> 00:14:03,433
and it changed my life.
369
00:14:03,435 --> 00:14:05,235
Come on, baby.
Come on.
370
00:14:05,237 --> 00:14:09,039
So my dish is inspired
by a sausage eaten
371
00:14:09,041 --> 00:14:11,441
throughout Northern Italy
called Cotechino.
372
00:14:11,443 --> 00:14:13,143
It really shows off
373
00:14:13,145 --> 00:14:16,279
the beautiful "porkiness"
of the dish.
374
00:14:16,281 --> 00:14:18,882
Ooh.
375
00:14:18,884 --> 00:14:21,451
- Hey, Simon.
- Hey, how are you doing?
376
00:14:21,453 --> 00:14:22,686
You got the ham.
So what are you doing with it?
377
00:14:22,688 --> 00:14:24,321
So I tenderized it.
I'm going to rub it.
378
00:14:24,323 --> 00:14:26,022
I'm going to crust it
with a little bit
379
00:14:26,024 --> 00:14:27,591
of spices and brown sugar.
380
00:14:27,593 --> 00:14:29,092
I never really had a mentor.
381
00:14:29,094 --> 00:14:31,328
First chef job I had,
I didn't feel ready whatsoever.
382
00:14:31,330 --> 00:14:34,397
But I did my homework,
looking at cookbooks,
383
00:14:34,399 --> 00:14:35,599
magazines, YouTube.
384
00:14:35,601 --> 00:14:37,100
And I think I'm an underdog
385
00:14:37,102 --> 00:14:40,437
just because
I'm pretty much self-taught.
386
00:14:40,439 --> 00:14:43,239
I taste my grits,
and it tastes like a salt lick.
387
00:14:43,241 --> 00:14:44,674
I dump half of it out,
388
00:14:44,676 --> 00:14:47,577
I add more milk,
but the clock is ticking.
389
00:14:47,579 --> 00:14:51,314
So I'm hoping that
this fixes it in time.
390
00:14:54,552 --> 00:14:57,087
Fry, little peanuts, fry.
391
00:14:57,089 --> 00:14:58,521
The restaurant, moto,
where I work,
392
00:14:58,523 --> 00:15:00,357
gives me a lot
of creative freedom.
393
00:15:00,359 --> 00:15:03,093
And I really want to showcase
that here in this competition.
394
00:15:03,095 --> 00:15:05,695
I'm making
a play on a caramel apple.
395
00:15:05,697 --> 00:15:07,964
You'll get this idea
that you're getting this dessert
396
00:15:07,966 --> 00:15:10,533
when, really, it's going
to be a savory sweet.
397
00:15:10,535 --> 00:15:12,569
Parsley powder--tell me
if you think it needs more.
398
00:15:12,571 --> 00:15:13,803
I think I'm good.
399
00:15:13,805 --> 00:15:16,373
Knowing that I do have
a salty palate,
400
00:15:16,375 --> 00:15:18,008
Chris kind of keeps me
in check.
401
00:15:18,010 --> 00:15:19,342
Solid, man.
402
00:15:19,344 --> 00:15:20,777
We're both really determined
in what we do.
403
00:15:20,779 --> 00:15:22,112
Everyone else
better watch out,
404
00:15:22,114 --> 00:15:24,314
'cause we'll destroy
everyone in our path.
405
00:15:24,316 --> 00:15:26,716
Richie, you'll make it
delicious, baby. I know you.
406
00:15:26,718 --> 00:15:29,152
You're perfect.
407
00:15:32,957 --> 00:15:33,957
One minute.
408
00:15:33,959 --> 00:15:36,760
The final minute comes quick.
409
00:15:36,762 --> 00:15:40,063
The pork is tasting awesome
with the ravioli.
410
00:15:40,065 --> 00:15:41,865
I'm going,
"damn, that's good."
411
00:15:45,136 --> 00:15:47,337
I'm stuffing
the apple with pork.
412
00:15:47,339 --> 00:15:51,274
I'm finishing the caramel sauce
and look at my timer,
413
00:15:51,276 --> 00:15:52,709
and I'm thinking, "[Bleep]."
414
00:15:55,646 --> 00:15:58,114
I realize that there's only
a freakin' minute left.
415
00:15:58,116 --> 00:16:00,550
And I start pouring
the first cup of soup,
416
00:16:00,552 --> 00:16:02,786
and it just splatters
all over the plate
417
00:16:02,788 --> 00:16:04,921
and makes a big freaking mess.
418
00:16:06,991 --> 00:16:10,627
It took a lot of time and energy
to get to this point,
419
00:16:10,629 --> 00:16:12,896
and the plates
are [Bleep] train wreck.
420
00:16:16,100 --> 00:16:17,534
[Sighs]
421
00:16:17,536 --> 00:16:20,336
Hi.
422
00:16:20,338 --> 00:16:22,505
My mouth is completely dry.
423
00:16:22,507 --> 00:16:25,942
I'm setting down
a couple of disastrous plates
424
00:16:25,944 --> 00:16:28,712
in front of some
really amazing palates
425
00:16:28,714 --> 00:16:30,513
that see great food
all the time.
426
00:16:30,515 --> 00:16:31,681
What happened?
427
00:16:31,683 --> 00:16:35,618
I lost the tip
on the foamer.
428
00:16:37,188 --> 00:16:41,024
Colin, my take on this is--
the soup, to me, is a disaster.
429
00:16:41,026 --> 00:16:44,360
You didn't earn
a Top Chef coat.
430
00:16:44,362 --> 00:16:45,829
Sorry.
431
00:16:45,831 --> 00:16:48,431
I think you know.
The soup's all over the place.
432
00:16:48,433 --> 00:16:50,166
You're going
to have to head home.
433
00:16:50,168 --> 00:16:52,469
- Got it. It's okay.
- Sorry.
434
00:16:52,471 --> 00:16:53,837
Thanks, guys.
435
00:16:53,839 --> 00:16:56,606
Thanks for the opportunity.
Much love to you all.
436
00:16:56,608 --> 00:16:58,675
I feel pretty bummed.
437
00:16:58,677 --> 00:17:01,377
My pride's definitely
gotten a little slapped down.
438
00:17:01,379 --> 00:17:03,847
If I had noticed the time
when I should've,
439
00:17:03,849 --> 00:17:08,084
I could've corrected
the situation.
440
00:17:08,086 --> 00:17:11,321
Chefs, this is how
it's going to work.
441
00:17:11,323 --> 00:17:14,491
The majority rules
for all decisions.
442
00:17:14,493 --> 00:17:17,660
If we agree that
you should be in the top 16,
443
00:17:17,662 --> 00:17:19,729
then you get a Top Chef coat.
444
00:17:19,731 --> 00:17:22,065
If two of us think
you should be eliminated,
445
00:17:22,067 --> 00:17:24,801
you'll go home.
446
00:17:24,803 --> 00:17:27,070
However,
there is a third option.
447
00:17:27,072 --> 00:17:28,738
If we're undecided,
448
00:17:28,740 --> 00:17:30,940
we're going to put you
on the bubble.
449
00:17:30,942 --> 00:17:34,144
That means you'll have to
compete in one more challenge
450
00:17:34,146 --> 00:17:37,080
to earn a Top Chef coat.
451
00:17:39,150 --> 00:17:41,251
- Chris?
- I had the caramel apple.
452
00:17:41,253 --> 00:17:43,353
I wanted you to look at it
and think maybe dessert.
453
00:17:43,355 --> 00:17:46,122
So you have braised pork belly
on the inside.
454
00:17:46,124 --> 00:17:48,324
The apple was roasted
with caramelized applesauce
455
00:17:48,326 --> 00:17:49,726
and candied peanuts.
456
00:17:49,728 --> 00:17:51,561
Well, I made
some ravioli for you.
457
00:17:51,563 --> 00:17:53,963
So I took the skin,
and I braised it,
458
00:17:53,965 --> 00:17:56,366
and then made
a filling with that skin
459
00:17:56,368 --> 00:17:59,636
and a little balsamic vinegar
and some black pepper.
460
00:17:59,638 --> 00:18:02,472
Okay.
461
00:18:04,008 --> 00:18:06,876
Chris,
we'll start with you.
462
00:18:06,878 --> 00:18:08,978
I thought you put together
a nice dish.
463
00:18:08,980 --> 00:18:12,015
It was a classic combination
of pork, applesauce,
464
00:18:12,017 --> 00:18:13,383
reimagined.
465
00:18:13,385 --> 00:18:15,251
If it were solely up to me,
you'd have a chef coat.
466
00:18:15,253 --> 00:18:17,153
Thank you very much.
467
00:18:20,391 --> 00:18:22,158
Your combination
of flavors are excellent.
468
00:18:22,160 --> 00:18:23,660
Thank you very much, chef.
469
00:18:23,662 --> 00:18:27,330
For me, I think
you deserve a chef jacket.
470
00:18:27,332 --> 00:18:29,365
- Congratulations.
- Thank you so very much.
471
00:18:29,367 --> 00:18:32,235
You're the first chef
to receive a Top Chef coat.
472
00:18:32,237 --> 00:18:33,603
You're in the top 16.
473
00:18:33,605 --> 00:18:35,939
Thank you so very much
for this opportunity.
474
00:18:35,941 --> 00:18:38,408
I'm competing
against some of the best.
475
00:18:38,410 --> 00:18:42,312
And getting a Top Chef coat
is the most amazing feeling.
476
00:18:42,314 --> 00:18:46,516
I feel like
I almost want to cry right now.
477
00:18:48,152 --> 00:18:50,553
I'm very nervous.
I want this coat.
478
00:18:50,555 --> 00:18:52,655
It really is one
of the most amazing things
479
00:18:52,657 --> 00:18:54,190
that I could achieve
right now.
480
00:18:54,192 --> 00:18:55,592
I thought you had one
481
00:18:55,594 --> 00:18:57,594
of the more difficult
ingredients--skin.
482
00:18:57,596 --> 00:18:59,229
And you embraced it
and said,
483
00:18:59,231 --> 00:19:00,730
"hey, I'm going to make
this great."
484
00:19:00,732 --> 00:19:02,432
You did make it great.
I'd be happy to give you a coat.
485
00:19:02,434 --> 00:19:04,334
Oh, my God.
486
00:19:04,336 --> 00:19:06,135
You pulled it off.
487
00:19:06,137 --> 00:19:07,737
I think you should get
a Top Chef coat.
488
00:19:07,739 --> 00:19:09,305
Oh, my God.
489
00:19:09,307 --> 00:19:11,641
You just made me
the happiest person ever.
490
00:19:11,643 --> 00:19:13,209
Congratulations.
Come and get your coat.
491
00:19:13,211 --> 00:19:15,612
Oh, chefs, thank you.
This is such an honor.
492
00:19:15,614 --> 00:19:16,880
Oh, my God.
493
00:19:16,882 --> 00:19:18,715
Holy cow.
494
00:19:18,717 --> 00:19:21,818
This is the best thing
that could ever happen.
495
00:19:28,826 --> 00:19:30,193
I'm sweating bullets.
496
00:19:30,195 --> 00:19:33,463
There's too much duxelles
and not enough pork.
497
00:19:33,465 --> 00:19:36,199
It's frustrating
because it's my fault
498
00:19:36,201 --> 00:19:38,902
I let somebody else
butcher my tenderloin.
499
00:19:38,904 --> 00:19:39,869
[Groans]
500
00:19:39,871 --> 00:19:42,739
This is my ticket in or out.
501
00:19:42,741 --> 00:19:45,842
And I don't know if it's
good enough to get me in.
502
00:19:45,844 --> 00:19:49,212
[Chuckles]
Oh.
503
00:19:51,148 --> 00:19:52,582
All right,
here we go.
504
00:19:52,584 --> 00:19:54,550
I need them
to love this dish.
505
00:19:54,552 --> 00:19:57,654
I just don't see you
in the top 16.
506
00:20:00,689 --> 00:20:02,791
[Sighs]
Okay.
507
00:20:03,844 --> 00:20:08,046
As I put the plates down,
my hand's shaking.
508
00:20:08,048 --> 00:20:10,315
And I'm thinking,
"oh, my God.
509
00:20:10,317 --> 00:20:12,851
I need them
to love this dish."
510
00:20:12,853 --> 00:20:14,986
I'm feeling
pretty confident.
511
00:20:14,988 --> 00:20:17,989
People think because
I work for royal Caribbean
512
00:20:17,991 --> 00:20:20,492
that I work in mass production.
513
00:20:20,494 --> 00:20:22,627
But I actually work
in fine dining,
514
00:20:22,629 --> 00:20:24,295
so I can totally bring it.
515
00:20:24,297 --> 00:20:26,498
I have a smoked
sweet potato soup,
516
00:20:26,500 --> 00:20:28,466
a little simmered pork cheek,
517
00:20:28,468 --> 00:20:32,303
and then there is
a Tequila cilantro lime cream.
518
00:20:32,305 --> 00:20:37,175
I have some haricot vert
with toasted hazelnuts,
519
00:20:37,177 --> 00:20:40,211
mushroom-stuffed tenderloin.
520
00:20:40,213 --> 00:20:42,213
All right,
let's start with Molly.
521
00:20:42,215 --> 00:20:43,348
I like the soup.
522
00:20:43,350 --> 00:20:44,849
I thought it had a lot
of flavor.
523
00:20:44,851 --> 00:20:46,618
I kind of wanted to see more
out of the cheeks.
524
00:20:46,620 --> 00:20:47,752
I'm on the fence.
525
00:20:47,754 --> 00:20:49,587
I have to agree with Tom.
526
00:20:49,589 --> 00:20:52,223
The cheeks needed
to be more prominent,
527
00:20:52,225 --> 00:20:53,925
but I'd like
to see you cook again.
528
00:20:53,927 --> 00:20:55,960
Okay.
529
00:20:55,962 --> 00:20:57,896
And that means
you're on the bubble.
530
00:20:57,898 --> 00:20:59,397
Thank you.
531
00:20:59,399 --> 00:21:02,767
I thought that I had
a solid dish to get a coat,
532
00:21:02,769 --> 00:21:05,670
and now I'm on the bubble,
533
00:21:05,672 --> 00:21:08,740
and I'm not thrilled
about that.
534
00:21:11,443 --> 00:21:13,945
What do you think
of Grayson's dish, Tom?
535
00:21:13,947 --> 00:21:15,079
The meat is nicely cooked.
536
00:21:15,081 --> 00:21:16,447
I just think some
of the flavors
537
00:21:16,449 --> 00:21:17,982
are out of balance
in the stuffing.
538
00:21:17,984 --> 00:21:21,319
That aside, I would say,
let's put you on the bubble.
539
00:21:21,321 --> 00:21:24,155
But I'd like
to see you cook again.
540
00:21:24,157 --> 00:21:27,025
So, Grayson, that means
you're on the bubble.
541
00:21:27,027 --> 00:21:28,693
Okay.
542
00:21:28,695 --> 00:21:31,095
And I'm cooking again.
[Chuckles]
543
00:21:31,097 --> 00:21:32,830
Didn't get the jacket yet,
544
00:21:32,832 --> 00:21:36,201
and I know that I have
to bring everything I got
545
00:21:36,203 --> 00:21:37,802
to this next challenge,
546
00:21:37,804 --> 00:21:40,471
because if I don't,
I'm going home.
547
00:21:43,008 --> 00:21:44,142
Oh, no.
548
00:21:44,144 --> 00:21:46,077
Come grab a seat.
549
00:21:46,079 --> 00:21:48,546
[Laughs] It's pretty
[Bleep] up to laugh--
550
00:21:48,548 --> 00:21:49,747
nerves only.
551
00:21:49,749 --> 00:21:51,950
- Time?
- 50 seconds!
552
00:21:51,952 --> 00:21:53,885
Got ya.
553
00:21:53,887 --> 00:21:56,254
It's very stressful when
the clock starts ticking down.
554
00:21:56,256 --> 00:21:58,823
You want to make sure that
the food gets to the table
555
00:21:58,825 --> 00:22:01,092
quickly and hot.
556
00:22:01,094 --> 00:22:03,094
I got that.
I got that.
557
00:22:03,096 --> 00:22:05,296
I think my soup is good enough
to get me forward.
558
00:22:05,298 --> 00:22:08,199
I know all the flavors
are there.
559
00:22:08,201 --> 00:22:10,835
The ham leg
looks golden to me,
560
00:22:10,837 --> 00:22:12,804
which is great,
but, like, it's too tough.
561
00:22:12,806 --> 00:22:15,773
Ten seconds!
562
00:22:15,775 --> 00:22:18,376
[Timer beeping]
563
00:22:18,378 --> 00:22:19,944
I'm nervous as hell.
564
00:22:19,946 --> 00:22:22,680
I want a Top Chef coat
565
00:22:22,682 --> 00:22:25,016
like I've wanted
nothing else.
566
00:22:25,018 --> 00:22:26,884
Hello.
567
00:22:26,886 --> 00:22:28,987
This is it.
You're showing all your cards.
568
00:22:28,989 --> 00:22:31,155
And you have one moment
to prove to the judges
569
00:22:31,157 --> 00:22:34,425
that this is why
you deserve to be here.
570
00:22:34,427 --> 00:22:37,895
You have a braised
pork shoulder in a ravioli.
571
00:22:37,897 --> 00:22:42,433
There is a roasted-corn, tomato,
and pepita salsa on top,
572
00:22:42,435 --> 00:22:44,369
finished with a little bit
of lime zest.
573
00:22:44,371 --> 00:22:45,670
So what I made
for you today
574
00:22:45,672 --> 00:22:48,206
is an onion soup with
braised and crispy pig ears,
575
00:22:48,208 --> 00:22:51,175
pickled shallots,
and a frozen parsley oil powder,
576
00:22:51,177 --> 00:22:53,278
with some sauteed
wild mushrooms on top.
577
00:22:53,280 --> 00:22:55,179
I made a roulade,
stuffed it with confit
578
00:22:55,181 --> 00:22:57,248
and goat cheese,
rubbed it,
579
00:22:57,250 --> 00:22:59,584
and a little bit
of pancetta as well.
580
00:22:59,586 --> 00:23:01,152
So I had baby back ribs.
581
00:23:01,154 --> 00:23:04,455
I made a glaze with maple syrup,
molasses, ketchup.
582
00:23:04,457 --> 00:23:07,158
I also made grits
with maytag blue cheese,
583
00:23:07,160 --> 00:23:11,129
corn, and bacon.
584
00:23:11,131 --> 00:23:13,298
- Nyesha.
- Let's talk about the dish.
585
00:23:13,300 --> 00:23:14,866
What is everything here for?
586
00:23:14,868 --> 00:23:17,835
My thought process
was sort of to keep it Tex-mex.
587
00:23:17,837 --> 00:23:20,672
It's pretty spot-on.
It's incredibly balanced.
588
00:23:20,674 --> 00:23:25,910
I absolutely think
you should earn a Top Chef coat.
589
00:23:25,912 --> 00:23:27,312
Your dish was beautiful.
590
00:23:27,314 --> 00:23:29,113
And it was tasty.
You're in.
591
00:23:29,115 --> 00:23:30,782
- I guess that's that.
- [Laughs]
592
00:23:30,784 --> 00:23:32,717
Congratulations.
593
00:23:32,719 --> 00:23:34,385
I have the drive.
I have the energy.
594
00:23:34,387 --> 00:23:35,687
I have the focus.
595
00:23:35,689 --> 00:23:37,989
I have the creative skill level
to shine and to win.
596
00:23:37,991 --> 00:23:40,692
And I really want that to be
appreciated and noticed.
597
00:23:48,400 --> 00:23:51,269
Tom, what did you think
of Heather's dish?
598
00:23:51,271 --> 00:23:53,171
The flavors of the ribs
are actually really good.
599
00:23:53,173 --> 00:23:55,073
It was soulful.
It was satisfying.
600
00:23:55,075 --> 00:23:57,442
I think you should be
in this competition.
601
00:23:57,444 --> 00:23:59,677
Thank you very much.
602
00:23:59,679 --> 00:24:01,245
I totally agree.
I loved the dish.
603
00:24:01,247 --> 00:24:03,548
I think you should get a coat.
Thank you so much.
604
00:24:03,550 --> 00:24:05,083
You're moving on.
605
00:24:05,085 --> 00:24:06,984
When Tom hands me
my chef coat, I was like,
606
00:24:06,986 --> 00:24:08,319
"seriously?"
607
00:24:08,321 --> 00:24:10,888
It really became a true reality
that I was going to be
608
00:24:10,890 --> 00:24:12,657
in the top 16.
609
00:24:12,659 --> 00:24:15,526
I turn 40 this year,
and I want to still prove
610
00:24:15,528 --> 00:24:18,129
to myself that I can compete
against people half my age
611
00:24:18,131 --> 00:24:20,965
using classical cooking
but with a twist.
612
00:24:20,967 --> 00:24:24,068
Yay!
[Giggles]
613
00:24:26,372 --> 00:24:28,106
Simon.
614
00:24:28,108 --> 00:24:31,342
For me, it was overcooked,
very dry.
615
00:24:31,344 --> 00:24:35,213
I just don't s you
in the top 16.
616
00:24:35,215 --> 00:24:38,683
I kind of feel the same way.
There was too much going on.
617
00:24:38,685 --> 00:24:40,718
I can't see you doing this.
618
00:24:40,720 --> 00:24:42,353
Please pack your knives
and go.
619
00:24:42,355 --> 00:24:44,789
Okay, thank you.
620
00:24:51,463 --> 00:24:52,530
You're smiling.
What's up?
621
00:24:52,532 --> 00:24:54,365
Just overanalyzing
in my head
622
00:24:54,367 --> 00:24:58,603
that my salty palate
might have did me in.
623
00:24:58,605 --> 00:25:03,207
It is on the verge
of being salty...
624
00:25:03,209 --> 00:25:05,643
But it's well-seasoned,
well thought out.
625
00:25:05,645 --> 00:25:07,011
I think you deserve a jacket.
626
00:25:07,013 --> 00:25:08,346
Thank you.
627
00:25:08,348 --> 00:25:11,916
Emeril?
628
00:25:11,918 --> 00:25:15,353
It has tremendous depth
in taste.
629
00:25:15,355 --> 00:25:18,189
I think, absolutely,
you deserve a chef jacket.
630
00:25:18,191 --> 00:25:19,757
[Laughs]
Come get your jacket.
631
00:25:19,759 --> 00:25:21,492
- Thank you very much.
- Congratulations.
632
00:25:21,494 --> 00:25:24,162
I just really want to jump up
and down and scream right now.
633
00:25:24,164 --> 00:25:25,763
I'm really looking
forward to show
634
00:25:25,765 --> 00:25:29,100
that I'm a force to be reckoned
with in this competition.
635
00:25:34,573 --> 00:25:36,674
- Okay, ready?
- Let's go.
636
00:25:36,676 --> 00:25:38,209
Whoa.
637
00:25:38,211 --> 00:25:39,644
We see the house
we're gonna be living in,
638
00:25:39,646 --> 00:25:40,878
and it's a little surreal,
639
00:25:40,880 --> 00:25:43,214
because it's this big,
amazing house.
640
00:25:43,216 --> 00:25:45,283
That I am fortunate enough
to live in.
641
00:25:45,285 --> 00:25:47,819
We have to che out
the kitchen.
642
00:25:47,821 --> 00:25:50,087
[Cheering and screaming]
643
00:25:50,089 --> 00:25:52,190
It was a really awesome
feeling to see Chris
644
00:25:52,192 --> 00:25:53,958
and know that we're going
to have this opportunity
645
00:25:53,960 --> 00:25:55,226
to do this together.
646
00:25:55,228 --> 00:25:57,028
Oh, my God.
I'm so excited.
647
00:25:57,030 --> 00:25:59,430
I feel this
is a Chicago competition,
648
00:25:59,432 --> 00:26:00,898
because we're right here.
649
00:26:00,900 --> 00:26:02,700
It's like,
"let's duel it out."
650
00:26:02,702 --> 00:26:06,404
But also, I am so anxious
to see some of the other chefs
651
00:26:06,406 --> 00:26:09,207
that we're going to be
competing against.
652
00:26:15,920 --> 00:26:19,289
It's so breathtaking
seeing Gail and Padma and Tom
653
00:26:19,291 --> 00:26:20,523
standing there.
654
00:26:20,525 --> 00:26:22,358
It's like when you go
to a wax museum,
655
00:26:22,360 --> 00:26:24,527
and then, all of a sudden,
they're right in front of you.
656
00:26:24,529 --> 00:26:25,795
It's intimidating.
657
00:26:25,797 --> 00:26:27,263
Walking into
the Top Chef kitchen
658
00:26:27,265 --> 00:26:30,200
for the first time--
the air is thick with tension.
659
00:26:30,202 --> 00:26:32,602
I've been waiting
for this for so long.
660
00:26:32,604 --> 00:26:35,638
I'm ready to cook.
661
00:26:35,640 --> 00:26:37,073
Hello, chefs,
662
00:26:37,075 --> 00:26:38,742
and welcome
to the Top Chef kitchen.
663
00:26:38,744 --> 00:26:40,477
Let me introduce you
664
00:26:40,479 --> 00:26:42,846
to Gail Simmons
of Food & Wine magazine...
665
00:26:42,848 --> 00:26:44,414
Hi, chefs.
All: Hi.
666
00:26:44,416 --> 00:26:48,618
And to our head judge,
chef Tom Colicchio.
667
00:26:48,620 --> 00:26:50,386
We'd like to hear a little bit
from each of you.
668
00:26:50,388 --> 00:26:51,888
Ty-lor, can you start?
669
00:26:51,890 --> 00:26:53,289
My name is ty-lor boring.
670
00:26:53,291 --> 00:26:55,492
I work at Spasso
in West Village.
671
00:26:55,494 --> 00:26:57,761
I'm Nina Vicente.
I live in Seattle.
672
00:26:57,763 --> 00:27:00,296
And I'm the sous chef
at Spur Gastropub.
673
00:27:00,298 --> 00:27:01,431
I'm Keith Rhodes.
674
00:27:01,433 --> 00:27:02,565
I'm from Wilmington,
North Carolina.
675
00:27:02,567 --> 00:27:05,235
I'm the owner
of Catch Restaurants.
676
00:27:05,237 --> 00:27:08,071
I'm a 2011 southeastern
677
00:27:08,073 --> 00:27:10,440
best chef of the year,
James Beard nominee.
678
00:27:10,442 --> 00:27:12,408
Edward Lee,
I am the executive chef
679
00:27:12,410 --> 00:27:15,578
of 610 Magnolia
in Louisville, Kentucky.
680
00:27:15,580 --> 00:27:18,448
And I was 2011
best chef finalist nominee
681
00:27:18,450 --> 00:27:20,750
for James Beard,
southeast.
682
00:27:20,752 --> 00:27:22,719
There's a lot
of accolades and awards
683
00:27:22,721 --> 00:27:24,120
getting tossed around.
684
00:27:24,122 --> 00:27:26,422
There's
James Beard-nominated people.
685
00:27:26,424 --> 00:27:27,924
And so it's going
to be pretty dicey.
686
00:27:27,926 --> 00:27:29,159
Chris Crary.
687
00:27:29,161 --> 00:27:31,227
I'm the chef de cuisine
at Whist Restaurant
688
00:27:31,229 --> 00:27:32,896
in the Viceroy Hotel,
Santa Monica.
689
00:27:32,898 --> 00:27:34,397
And I'm a culinary artist.
690
00:27:34,399 --> 00:27:38,368
Janine Falvo, executive chef,
Briza Restaurant,
691
00:27:38,370 --> 00:27:40,570
also culinary artist.
692
00:27:40,572 --> 00:27:42,906
Chuy Valencia,
chef and owner of Chilam Balam
693
00:27:42,908 --> 00:27:44,374
in Chicago, Illinois,
694
00:27:44,376 --> 00:27:46,876
and I'm a protege
of the great Rick Bayless.
695
00:27:46,878 --> 00:27:50,446
I opened up my own restaurant,
Chilam Balam, at 23 years old.
696
00:27:50,448 --> 00:27:53,149
So I feel like
I'm already at the point
697
00:27:53,151 --> 00:27:56,386
where a lot of people ten years
older than me would love to be.
698
00:27:56,388 --> 00:27:58,221
I'm very confident
I could win it.
699
00:27:58,223 --> 00:28:00,557
Whitney Otawka,
I'm the executive chef
700
00:28:00,559 --> 00:28:02,826
at Greyfield Inn
on Cumberland Islands.
701
00:28:02,828 --> 00:28:05,161
And I was named
one of the top-five chefs
702
00:28:05,163 --> 00:28:06,963
to watch in Atlanta for 2011.
703
00:28:06,965 --> 00:28:08,331
My name's Dakota Weiss.
704
00:28:08,333 --> 00:28:10,333
I am the executive chef
of Ninethirty Restaurant
705
00:28:10,335 --> 00:28:13,870
and the Backyard, both located
at the W, Los Angeles.
706
00:28:13,872 --> 00:28:17,507
I was named best new chef
from Angeleno magazine.
707
00:28:17,509 --> 00:28:19,609
But looking around
at all the other chefs,
708
00:28:19,611 --> 00:28:21,911
I'm thinking I've got my work
cut out for me.
709
00:28:21,913 --> 00:28:25,215
This competition is going
to be extremely hard-core.
710
00:28:25,217 --> 00:28:30,053
On this table are some
of our favorite ingredients.
711
00:28:30,055 --> 00:28:32,222
You all must agree on just one.
712
00:28:32,224 --> 00:28:34,824
Then each of you must prepare
that same ingredient
713
00:28:34,826 --> 00:28:36,693
in your own dish.
714
00:28:36,695 --> 00:28:38,828
You'll need creativity
and skill
715
00:28:38,830 --> 00:28:40,496
to separate yourself
from the rest of the pack.
716
00:28:40,498 --> 00:28:41,998
You have one hour
717
00:28:42,000 --> 00:28:44,167
to collectively choose
an ingredient,
718
00:28:44,169 --> 00:28:46,569
prep, and cook it,
719
00:28:46,571 --> 00:28:48,671
before serving it
to all of us.
720
00:28:48,673 --> 00:28:50,540
Your challenge...
721
00:28:50,542 --> 00:28:52,375
Starts now.
722
00:28:54,612 --> 00:28:56,646
Rabbit?
Anyone like rabbit?
723
00:28:56,648 --> 00:28:57,914
Rabbit's the most versatile.
724
00:28:57,916 --> 00:29:01,050
- Sea urchin.
- I'd do urchin or sweetbreads.
725
00:29:01,052 --> 00:29:04,220
The ingredient I want is either
sweetbreads or uni.
726
00:29:04,222 --> 00:29:06,356
I think it'd be easy
to prepare in an hour.
727
00:29:06,358 --> 00:29:07,357
Fish.
728
00:29:07,359 --> 00:29:08,958
I'm a seafood chef.
729
00:29:08,960 --> 00:29:11,861
I work with cuttlefish,
abalone, sea urchin,
730
00:29:11,863 --> 00:29:12,962
any kind of fish.
731
00:29:12,964 --> 00:29:14,530
I like sweetbreads
a lot, though.
732
00:29:14,532 --> 00:29:16,599
We're in Texas.
What's up with huitlacoche?
733
00:29:16,601 --> 00:29:17,834
I'm like
the master of huitlacoche.
734
00:29:17,836 --> 00:29:19,335
It wouldn't be fair.
735
00:29:19,337 --> 00:29:21,070
It's time to make a decision,
or we're going to burn up
736
00:29:21,072 --> 00:29:22,438
the whole clock right now.
737
00:29:22,440 --> 00:29:24,607
All: Rabbit.
I go for rabbit.
738
00:29:24,609 --> 00:29:26,276
Rabbit is good.
739
00:29:30,481 --> 00:29:32,048
I love rabbit.
740
00:29:32,050 --> 00:29:33,917
Rabbit orgies are awesome.
741
00:29:33,919 --> 00:29:36,085
It's why they reproduce
so much.
742
00:29:36,087 --> 00:29:37,453
[Bleep] Set it
to Fahrenheit.
743
00:29:37,455 --> 00:29:40,256
[Groans]
744
00:29:40,258 --> 00:29:42,258
I decide to go
with a rabbit sugo.
745
00:29:42,260 --> 00:29:44,961
I have a small amount of time
to build a lot of flavor,
746
00:29:44,963 --> 00:29:48,932
but luckily, Hugh Acheson,
is a culinary mentor for me.
747
00:29:48,934 --> 00:29:51,267
He brought me into the kitchen
when I was very young.
748
00:29:51,269 --> 00:29:54,604
He gave me the foundation
for everything I know today.
749
00:29:54,606 --> 00:29:55,905
All right.
750
00:29:55,907 --> 00:29:58,942
Back in Korea,
a chef wasn't a job
751
00:29:58,944 --> 00:30:00,677
that held a lot of status.
752
00:30:00,679 --> 00:30:04,280
So winning Top Chef--
my parents would finally feel
753
00:30:04,282 --> 00:30:06,883
proud to say,
"my son is a chef."
754
00:30:06,885 --> 00:30:09,619
Does anyone know
where a whisk is?
755
00:30:12,156 --> 00:30:14,223
So what are you going to do
with your rabbit?
756
00:30:14,225 --> 00:30:16,793
I'm thinking of making
a cashew pipian,
757
00:30:16,795 --> 00:30:18,328
doing the loins
like, in a light brine,
758
00:30:18,330 --> 00:30:19,462
then grilling them up.
759
00:30:19,464 --> 00:30:20,697
I really enjoy cooking
with rabbit.
760
00:30:20,699 --> 00:30:22,532
My mother always had rabbit
for us as kids.
761
00:30:22,534 --> 00:30:24,467
She actually raised rabbits
where we grew up.
762
00:30:24,469 --> 00:30:28,638
So my sister would go name them,
and once in a while,
763
00:30:28,640 --> 00:30:30,440
one would disappear, and
we'd have something for dinner
764
00:30:30,442 --> 00:30:34,711
that we would tell her
was chicken.
765
00:30:34,713 --> 00:30:38,948
Anyone done in this fryer?
766
00:30:38,950 --> 00:30:42,485
I'm making duo of rabbit
and also duo of carrot.
767
00:30:42,487 --> 00:30:45,955
My style is the most similar
to Richard Blais
768
00:30:45,957 --> 00:30:47,390
and Michael Voltaggio--
769
00:30:47,392 --> 00:30:49,359
the people that are very
innovative and forward-thinking.
770
00:30:49,361 --> 00:30:51,828
I've spent extensive hours
in the kitchen.
771
00:30:51,830 --> 00:30:55,365
It's been a whole life
preparing for this.
772
00:30:55,367 --> 00:30:56,699
All right, here you go.
773
00:30:56,701 --> 00:30:58,034
What are you working on?
774
00:30:58,036 --> 00:31:00,603
Today I'm going to confit
the legs of the rabbit.
775
00:31:00,605 --> 00:31:03,873
I'm going to make a cucumber
and tomato Thai-style salad.
776
00:31:03,875 --> 00:31:06,476
I have developed
a very unique culinary style,
777
00:31:06,478 --> 00:31:10,179
from working in New York
and Bangkok
778
00:31:10,181 --> 00:31:13,416
to stodging in three-star
restaurants in Denmark.
779
00:31:13,418 --> 00:31:15,852
I think I have
such a diverse background
780
00:31:15,854 --> 00:31:17,754
and experiences that
I have a really good shot
781
00:31:17,756 --> 00:31:20,390
at making the top 16.
782
00:31:21,825 --> 00:31:25,428
30 minutes!
783
00:31:25,430 --> 00:31:26,662
What are you making?
784
00:31:26,664 --> 00:31:28,498
Going to try
to French up this rack.
785
00:31:28,500 --> 00:31:30,166
Any garnish in mind?
786
00:31:30,168 --> 00:31:32,368
I have some nice fresh corn
and, you know,
787
00:31:32,370 --> 00:31:34,003
whatever else I find.
788
00:31:34,005 --> 00:31:36,606
It's been a roller coaster
of a year for me.
789
00:31:36,608 --> 00:31:38,274
I lost my father.
790
00:31:38,276 --> 00:31:41,210
I broke up with someone that
I'd been with for nine years.
791
00:31:41,212 --> 00:31:46,449
Being on Top Chef would be
a tremendous up in my life.
792
00:31:46,451 --> 00:31:48,951
Does anyone know how to use
this vac machine?
793
00:31:48,953 --> 00:31:51,454
Using the vac machine is
a little bit more efficient.
794
00:31:51,456 --> 00:31:53,856
It's going to allow me to set
the loins a little better.
795
00:31:53,858 --> 00:31:55,324
It's going to go
all the way down.
796
00:31:55,326 --> 00:31:57,627
Okay. Good.
I'm having a hiccup with it.
797
00:31:57,629 --> 00:31:59,295
It's not the one
I'm used to using,
798
00:31:59,297 --> 00:32:01,631
and I just can't get
the settings straight on it.
799
00:32:01,633 --> 00:32:03,599
And I'm thinking, "God.
800
00:32:03,601 --> 00:32:05,268
This isn't going
to happen for me."
801
00:32:05,270 --> 00:32:09,405
I didn't travel all the way down
here just to get turned away.
802
00:32:11,308 --> 00:32:14,310
I totally spaced,
and that's my fault.
803
00:32:14,312 --> 00:32:15,845
[Timer beeping]
804
00:32:15,847 --> 00:32:18,681
Gail is making weird faces
as she's eating and--
805
00:32:18,683 --> 00:32:20,683
this can't be good.
806
00:32:22,863 --> 00:32:25,831
[Upbeat music]
807
00:32:27,333 --> 00:32:29,134
Uh-oh.
808
00:32:29,136 --> 00:32:31,937
I'm in the second group
to compete,
809
00:32:31,939 --> 00:32:35,040
and we all have to make
one kick-ass dish
810
00:32:35,042 --> 00:32:37,009
with rabbit.
811
00:32:38,378 --> 00:32:39,978
I'm not going
to get flustered.
812
00:32:39,980 --> 00:32:42,314
It's the first challenge.
It's a hiccup.
813
00:32:42,316 --> 00:32:44,349
I'm just going to abandon
the vac machine
814
00:32:44,351 --> 00:32:46,985
and just go to traditionally
butter poaching it.
815
00:32:46,987 --> 00:32:51,490
Is there going to be
enough time? I don't know.
816
00:32:51,492 --> 00:32:52,991
So rabbit, Brussels sprouts,
a little corn?
817
00:32:52,993 --> 00:32:54,393
Mm-hmm.
818
00:32:54,395 --> 00:32:56,028
How are you sort of gonna put
this all together?
819
00:32:56,030 --> 00:32:58,096
I'm going to sous-vide
the loin and the thigh,
820
00:32:58,098 --> 00:32:59,698
and then I'm going to fry it.
821
00:32:59,700 --> 00:33:02,134
Okay, I mean, compared
to some of the other chefs here,
822
00:33:02,136 --> 00:33:03,869
you know, they have a lot more
experience than you do.
823
00:33:03,871 --> 00:33:05,070
I understand.
824
00:33:05,072 --> 00:33:07,072
You think you can actually
hang in there?
825
00:33:07,074 --> 00:33:08,940
- Ill see what I can do.
- All right.
826
00:33:08,942 --> 00:33:10,242
[Chuckles]
827
00:33:10,244 --> 00:33:11,743
I am the sous chef
at Spur Gastropub
828
00:33:11,745 --> 00:33:13,111
in Seattle, Washington.
829
00:33:13,113 --> 00:33:16,014
I know that I'm a solid cook
that can hang
830
00:33:16,016 --> 00:33:18,483
with the best of them.
831
00:33:18,485 --> 00:33:20,252
- What's your background?
- I'm Southern.
832
00:33:20,254 --> 00:33:21,887
Southern chef,
mainly seafood.
833
00:33:21,889 --> 00:33:23,155
So you're on the coast
in Carolina?
834
00:33:23,157 --> 00:33:24,423
That's right,
right on the beach.
835
00:33:24,425 --> 00:33:25,891
Coming into this competition,
836
00:33:25,893 --> 00:33:29,294
it's a solidification of
everything that I've worked for.
837
00:33:29,296 --> 00:33:32,130
When I was young, I just made
a lot of poor decisions.
838
00:33:32,132 --> 00:33:35,467
I got caught selling drugs,
ended up going to prison.
839
00:33:35,469 --> 00:33:37,336
While I was there,
I focused in
840
00:33:37,338 --> 00:33:38,804
on what was important to me,
841
00:33:38,806 --> 00:33:42,908
and what was really important
was cooking.
842
00:33:42,910 --> 00:33:44,576
Sorry.
I'm gonna squeeze in there.
843
00:33:44,578 --> 00:33:48,213
I'm making roasted rabbit loin,
crepinette-style.
844
00:33:48,215 --> 00:33:52,017
I think this dish is definitely
going to make me stand out,
845
00:33:52,019 --> 00:33:53,919
because it's different.
846
00:33:53,921 --> 00:33:56,588
Who puts chocolate
with rabbit?
847
00:33:56,590 --> 00:33:57,823
Not a lot of people.
848
00:34:01,094 --> 00:34:05,097
Butter on the ground--
be careful.
849
00:34:05,099 --> 00:34:07,432
- Come on.
- One minute, baby.
850
00:34:07,434 --> 00:34:10,369
My proteins are set.
All the components are ready.
851
00:34:10,371 --> 00:34:12,070
And then I'm thinking about,
852
00:34:12,072 --> 00:34:15,340
"oh, how's the corn mousse
going to go on the plate?"
853
00:34:15,342 --> 00:34:16,808
[Timer beeping]
854
00:34:16,810 --> 00:34:20,245
I thought I had more time.
I was so in the zone.
855
00:34:20,247 --> 00:34:24,483
I totally spaced,
and that's my fault.
856
00:34:24,485 --> 00:34:25,951
At the end of the time,
857
00:34:25,953 --> 00:34:29,121
the saddle on that loin
is not completely cooked.
858
00:34:29,123 --> 00:34:32,791
It's just not what I wanted
to show as my first effort.
859
00:34:34,927 --> 00:34:37,062
Nina, obviously,
there's a major component
860
00:34:37,064 --> 00:34:39,431
missing from your dish.
Right.
861
00:34:39,433 --> 00:34:41,600
This was a challenge
that had to do with rabbit,
862
00:34:41,602 --> 00:34:43,201
and the rabbit
didn't make the plate.
863
00:34:43,203 --> 00:34:44,636
I understand.
864
00:34:44,638 --> 00:34:46,671
Nina, please pack
your knifes and go.
865
00:34:46,673 --> 00:34:47,706
Thank you.
866
00:34:47,708 --> 00:34:49,307
- Take care.
- Thanks.
867
00:34:49,309 --> 00:34:50,809
If I got everything
on my plate,
868
00:34:50,811 --> 00:34:53,645
I believe I would have been able
to get into the top 16.
869
00:34:53,647 --> 00:34:57,682
I just didn't want to go out
like this.
870
00:34:57,684 --> 00:35:01,453
Wow. Seeing that, I'm really
worried about having enough time
871
00:35:01,455 --> 00:35:02,554
to finish my dish.
872
00:35:02,556 --> 00:35:05,524
I'm kind of freaking out.
873
00:35:05,526 --> 00:35:07,459
I did a play
on a rabbit sugo.
874
00:35:07,461 --> 00:35:10,829
I used the kidneys and livers
to make a sauce.
875
00:35:10,831 --> 00:35:13,064
I did tomatoes, garlic,
shallots,
876
00:35:13,066 --> 00:35:15,867
and a little asparagus
and bacon to garnish on top.
877
00:35:15,869 --> 00:35:18,403
Well, I did
an herb-seared tenderloin.
878
00:35:18,405 --> 00:35:21,306
I also did
a chicken-fried rabbit
879
00:35:21,308 --> 00:35:24,242
and then Yukon potato hash
with braised rabbit confit.
880
00:35:24,244 --> 00:35:25,744
I did a duo of rabbit.
881
00:35:25,746 --> 00:35:29,481
I've got the saddle and the loin
in butter, as well as the leg.
882
00:35:29,483 --> 00:35:32,117
The puree on the bottom
is butternut squash.
883
00:35:32,119 --> 00:35:34,052
Got a little roasted
cauliflower, broccoli, raw.
884
00:35:34,054 --> 00:35:38,757
I also made
my own little spice mix.
885
00:35:38,759 --> 00:35:40,025
Whitney.
886
00:35:40,027 --> 00:35:42,427
I thought the rabbit
was nicely cooked.
887
00:35:42,429 --> 00:35:44,129
I thought you did
a beautiful job.
888
00:35:44,131 --> 00:35:46,431
It was a very different approach
than everyone else took.
889
00:35:46,433 --> 00:35:47,999
So, Gail,
is she in the top 16?
890
00:35:48,001 --> 00:35:49,935
- I say yes.
- I agree.
891
00:35:49,937 --> 00:35:51,503
Come on over here
and take your chef coat.
892
00:35:51,505 --> 00:35:53,205
[Laughs]
893
00:35:53,207 --> 00:35:55,874
- Congratulations.
- Thank you so much.
894
00:35:55,876 --> 00:35:58,076
Being chosen as one
of the top-16 contestants
895
00:35:58,078 --> 00:35:59,711
means everything to me.
896
00:35:59,713 --> 00:36:01,713
I just wanted
to, like, hug them,
897
00:36:01,715 --> 00:36:03,949
but I thought that would have
been kind of weird.
898
00:36:03,951 --> 00:36:06,451
[Chuckles]
899
00:36:08,988 --> 00:36:10,655
Keith, what are you thinking
right now?
900
00:36:10,657 --> 00:36:13,225
Um, I'm too big to pass out.
901
00:36:13,227 --> 00:36:15,193
[Laughter]
902
00:36:15,195 --> 00:36:18,029
The cold-rabbit preparation
with the corn and salsa--
903
00:36:18,031 --> 00:36:21,266
the rabbit is perfectly cooked.
- Thank you.
904
00:36:21,268 --> 00:36:24,469
I really enjoyed
this beautifully cooked loin
905
00:36:24,471 --> 00:36:26,004
with that corn salsa.
906
00:36:26,006 --> 00:36:27,672
I say yes.
I say yes.
907
00:36:27,674 --> 00:36:29,274
- Guess you're in.
- Yes!
908
00:36:29,276 --> 00:36:31,076
- Congratulations, Keith.
- Thank you very much.
909
00:36:31,078 --> 00:36:32,577
Come and get your coat.
910
00:36:32,579 --> 00:36:34,145
I think it's an extra,
extra large for you, my friend.
911
00:36:34,147 --> 00:36:36,648
My knees are buckling.
I'm super excited.
912
00:36:36,650 --> 00:36:37,949
It feels so good.
913
00:36:37,951 --> 00:36:41,219
Words cannot express
how I feel at this moment.
914
00:36:41,221 --> 00:36:43,455
I've been through
a lot of ups and downs.
915
00:36:43,457 --> 00:36:46,291
Receiving this coat
is just a solidification
916
00:36:46,293 --> 00:36:48,894
for all the years
that I've worked really hard.
917
00:36:48,896 --> 00:36:51,029
Yes.
918
00:36:51,031 --> 00:36:54,966
Ed, I had trouble
with your dish,
919
00:36:54,968 --> 00:36:57,969
because it seemed almost
not cooked enough.
920
00:36:57,971 --> 00:37:00,105
You know, you can see
that you have skill.
921
00:37:00,107 --> 00:37:01,907
I, for one, would love to see
you cook again,
922
00:37:01,909 --> 00:37:03,475
'cause I think there's talent
here somewhere.
923
00:37:03,477 --> 00:37:05,443
I could see you cook again.
924
00:37:05,445 --> 00:37:06,811
That means
you're on the bubble.
925
00:37:06,813 --> 00:37:08,246
Okay.
926
00:37:08,248 --> 00:37:10,782
It's the first challenge.
I'm a fast learner.
927
00:37:10,784 --> 00:37:13,218
I want to come back
and show them a dish
928
00:37:13,220 --> 00:37:14,920
that they can feel confident
929
00:37:14,922 --> 00:37:18,723
that should be in the top 16.
930
00:37:18,725 --> 00:37:19,824
- Hello.
- Hello.
931
00:37:19,826 --> 00:37:22,928
Hi.
932
00:37:22,930 --> 00:37:27,032
It sucks.
[Laughter]
933
00:37:27,034 --> 00:37:28,433
Hot, hot, hot.
934
00:37:28,435 --> 00:37:32,137
Five minutes left.
935
00:37:32,139 --> 00:37:34,406
Time is ticking down.
936
00:37:34,408 --> 00:37:36,207
I make a last-minute decision
937
00:37:36,209 --> 00:37:38,143
to soak the rabbit
in some fish sauce.
938
00:37:38,145 --> 00:37:40,445
I want to make sure
that everything I present
939
00:37:40,447 --> 00:37:42,414
is perfect.
940
00:37:42,416 --> 00:37:44,783
Hot, hot, hot.
941
00:37:44,785 --> 00:37:46,885
As I'm plating the sauce,
my hand's shaking,
942
00:37:46,887 --> 00:37:49,120
and I know I'm putting
way too much on the plate.
943
00:37:49,122 --> 00:37:52,023
But I feel like I've built all
the flavors that I wanted to,
944
00:37:52,025 --> 00:37:56,061
and that's what's going
to get me a blue coat.
945
00:37:56,063 --> 00:37:57,429
[Bleep].
946
00:37:57,431 --> 00:38:00,031
I know my sauce
is right behind me.
947
00:38:00,033 --> 00:38:03,535
It's on the stove,
and I know that, in two seconds,
948
00:38:03,537 --> 00:38:07,272
I'm not going to be able
to reach back and grab it.
949
00:38:07,274 --> 00:38:08,773
Hands up.
950
00:38:08,775 --> 00:38:11,142
I'm about to blow
the chance of a lifetime,
951
00:38:11,144 --> 00:38:13,912
and I feel so bad.
952
00:38:19,752 --> 00:38:22,554
As I'm walking,
I'm shaking so hard.
953
00:38:22,556 --> 00:38:25,256
I've dreamt of this moment,
and it's a dish
954
00:38:25,258 --> 00:38:26,825
that I'm not proud of.
955
00:38:26,827 --> 00:38:30,562
You have a fresh-corn grit with
a little bacon/rabbit nugget,
956
00:38:30,564 --> 00:38:32,731
white asparagus
with a rack of rabbit,
957
00:38:32,733 --> 00:38:34,366
rabbit loin saltimbocca
958
00:38:34,368 --> 00:38:38,703
with a little
wild-mushroom hauh.
959
00:38:38,705 --> 00:38:41,339
I made an adobo marinated
rabbit loin
960
00:38:41,341 --> 00:38:43,708
with cashew pipian,
grilled zucchini,
961
00:38:43,710 --> 00:38:45,043
garnished
with some more cashew,
962
00:38:45,045 --> 00:38:47,112
queso fresco,
and some cilantro.
963
00:38:47,114 --> 00:38:48,513
What I've made is duo
of rabbit,
964
00:38:48,515 --> 00:38:50,348
confit leg, and tenderloin,
butter-seared,
965
00:38:50,350 --> 00:38:52,484
and then
the carrot creamy polenta.
966
00:38:52,486 --> 00:38:55,453
Today I've made
a confit leg of rabbit
967
00:38:55,455 --> 00:38:58,390
with pickled pepper cucumber,
fresh tomatoes,
968
00:38:58,392 --> 00:39:00,692
marinated in fish sauce,
grilled peanuts,
969
00:39:00,694 --> 00:39:01,960
and fried shallots.
970
00:39:01,962 --> 00:39:03,128
Today I made for you
971
00:39:03,130 --> 00:39:05,597
roasted rabbit saddle
crepinettes.
972
00:39:05,599 --> 00:39:08,933
Inside it has some
butter-poached white asparagus,
973
00:39:08,935 --> 00:39:14,673
leeks, and enoki mushrooms with
a cocoa vinegar bulgar wheat.
974
00:39:14,675 --> 00:39:16,641
Dakota,
let's start with you.
975
00:39:16,643 --> 00:39:19,344
I enjoyed the rabbit.
There was a lot of balance.
976
00:39:19,346 --> 00:39:20,779
I thought the vanilla
actually worked,
977
00:39:20,781 --> 00:39:22,147
even though
it's a difficult thing
978
00:39:22,149 --> 00:39:23,248
to somehow get
into a savory dish.
979
00:39:23,250 --> 00:39:25,016
I think you deserve a jacket.
980
00:39:25,018 --> 00:39:26,217
Thank you.
981
00:39:26,219 --> 00:39:27,852
I think you should have
a chef's coat.
982
00:39:27,854 --> 00:39:29,354
I'd like to see you go
to the cast house.
983
00:39:29,356 --> 00:39:30,989
I guess that's unanimous.
Congratulations.
984
00:39:30,991 --> 00:39:33,591
- Thank you.
- You're in, Dakota.
985
00:39:33,593 --> 00:39:34,826
I got a coat.
I got a coat.
986
00:39:34,828 --> 00:39:36,695
This is
a once-in-a-lifetime chance
987
00:39:36,697 --> 00:39:39,931
for any chef,
and I am elated.
988
00:39:39,933 --> 00:39:43,168
[Exhales deeply]
Wow.
989
00:39:45,671 --> 00:39:47,005
Ty-lor.
990
00:39:47,007 --> 00:39:48,940
I thought the flavor
of the rabbit was really good.
991
00:39:48,942 --> 00:39:50,975
I like the cucumbers.
I like the mint, the basil.
992
00:39:50,977 --> 00:39:52,744
I really enjoyed the dish.
993
00:39:52,746 --> 00:39:54,746
I think you deserve a jacket.
994
00:39:54,748 --> 00:39:57,348
I'd like to see you
in a chef coat.
995
00:39:57,350 --> 00:39:58,817
Come get your coat,
my friend.
996
00:39:58,819 --> 00:40:00,552
- Congratulations.
- Thank you very much, chef.
997
00:40:00,554 --> 00:40:02,087
I can't believe
I made it this far.
998
00:40:02,089 --> 00:40:04,089
I worked so hard,
and I'm so floored
999
00:40:04,091 --> 00:40:06,024
to be a part
of this competition.
1000
00:40:06,026 --> 00:40:09,794
I want to win Top Chef
and kick ass.
1001
00:40:11,363 --> 00:40:14,899
Chris, it's obvious you have
a certain level of technique.
1002
00:40:14,901 --> 00:40:17,435
I'm going to say
you should have a chef's coat.
1003
00:40:17,437 --> 00:40:19,671
I think of all the rabbit
in front of us,
1004
00:40:19,673 --> 00:40:21,239
I think you cooked yours
the best tonight.
1005
00:40:21,241 --> 00:40:22,941
And I think you should cook
on Top Chef.
1006
00:40:22,943 --> 00:40:24,309
Thank you so much.
1007
00:40:24,311 --> 00:40:28,012
You are cooking on the show.
Congratulations.
1008
00:40:28,014 --> 00:40:30,582
I'm so excited.
You know, I have a shot at this.
1009
00:40:30,584 --> 00:40:32,317
The best cooked rabbit
of the day.
1010
00:40:32,319 --> 00:40:36,654
In my mind,
I'm already wearing that jacket.
1011
00:40:36,656 --> 00:40:37,956
Yes.
1012
00:40:37,958 --> 00:40:40,592
- Janine.
- Hey.
1013
00:40:40,594 --> 00:40:42,260
I would have liked to see
the sauce on the plate,
1014
00:40:42,262 --> 00:40:43,828
because it would have showed me
1015
00:40:43,830 --> 00:40:45,797
whether or not
you can put together a sauce.
1016
00:40:45,799 --> 00:40:47,966
Overall, I think the dish had
some really good flavor.
1017
00:40:47,968 --> 00:40:50,034
I'd like to see you move on.
1018
00:40:50,036 --> 00:40:53,905
I can't give you
a chef's coat today.
1019
00:40:53,907 --> 00:40:57,208
I think you can cook better
than this.
1020
00:40:57,210 --> 00:40:58,777
I can't say, "yes, you're in,"
1021
00:40:58,779 --> 00:41:00,578
but you're going to have
an opportunity to get in.
1022
00:41:00,580 --> 00:41:01,780
[Chuckles]
1023
00:41:01,782 --> 00:41:04,115
You're going to have to do
this again.
1024
00:41:04,117 --> 00:41:05,383
That means
you're on the bubble.
1025
00:41:05,385 --> 00:41:06,584
Okay.
1026
00:41:06,586 --> 00:41:09,521
All right.
Thank you. You can go back.
1027
00:41:09,523 --> 00:41:11,790
I'm totally kicking myself
at this point,
1028
00:41:11,792 --> 00:41:14,893
because the sauce would have
thrown it over the top.
1029
00:41:14,895 --> 00:41:15,994
[Groans]
1030
00:41:22,062 --> 00:41:23,194
Hi.
1031
00:41:23,196 --> 00:41:25,363
Who else didn't have tattoos?
1032
00:41:25,365 --> 00:41:27,432
[Laughter]
1033
00:41:27,434 --> 00:41:29,033
That's
an interesting theory.
1034
00:41:29,035 --> 00:41:30,335
There's four of us
on the bubble.
1035
00:41:30,337 --> 00:41:32,070
We're just second-guessing
ourselves
1036
00:41:32,072 --> 00:41:33,938
and trying to figure out
what went downhill.
1037
00:41:33,940 --> 00:41:35,273
I've got one.
1038
00:41:35,275 --> 00:41:38,610
I've got this little,
tiny tattoo on my foot.
1039
00:41:38,612 --> 00:41:40,245
This must be
why none of us are in
1040
00:41:40,247 --> 00:41:43,047
because the rest of the group
is heavily inked,
1041
00:41:43,049 --> 00:41:46,317
and none of us
have visible tattoos.
1042
00:41:46,319 --> 00:41:47,585
I have it.
Look.
1043
00:41:47,587 --> 00:41:48,853
The tattoo I draw
in purple sharpie.
1044
00:41:48,855 --> 00:41:51,890
I wrote "dad,"
and I drew a heart around it.
1045
00:41:51,892 --> 00:41:53,925
This is my secret weapon.
[Laughing]
1046
00:41:59,288 --> 00:42:00,711
Last man standing, Chuy.
1047
00:42:00,712 --> 00:42:02,245
It's either the best for last
1048
00:42:02,247 --> 00:42:03,880
or, like, the absolute worst
for last.
1049
00:42:03,882 --> 00:42:05,448
Or neither.
1050
00:42:05,450 --> 00:42:08,785
The sauce is flavorful.
I like how the heat builds.
1051
00:42:08,787 --> 00:42:12,655
I'd like to see you
continue on.
1052
00:42:16,127 --> 00:42:19,662
I would say you've earned
the 11th spot.
1053
00:42:19,664 --> 00:42:21,931
Congratulations.
Thanks.
1054
00:42:21,933 --> 00:42:25,268
I am stoked.
I've come this far,
1055
00:42:25,270 --> 00:42:27,737
I've sacrificed
a lot to be here.
1056
00:42:27,739 --> 00:42:30,273
- Congratulations.
- Thanks, guys. Appreciate it.
1057
00:42:30,275 --> 00:42:31,641
I'm pretty confident
that I can win it.
1058
00:42:31,643 --> 00:42:34,310
Actually, I should say
I'm very confident I can win it.
1059
00:42:34,312 --> 00:42:35,378
Boo-yah, biatch.
1060
00:42:40,951 --> 00:42:43,153
- Are you ready?
- Let's go.
1061
00:42:43,155 --> 00:42:45,788
Whoa.
1062
00:42:45,790 --> 00:42:47,290
The second
I walked in the house,
1063
00:42:47,292 --> 00:42:49,192
the first person
I'm looking for is Heather.
1064
00:42:49,194 --> 00:42:53,363
I was her executive sous chef
for over two years.
1065
00:42:53,365 --> 00:42:55,298
Hi.
[Giggles]
1066
00:42:55,300 --> 00:42:56,699
We're really good friends.
1067
00:42:56,701 --> 00:42:59,169
It's a real highlight
for both of us.
1068
00:42:59,171 --> 00:43:01,671
[Laughter and cheering]
1069
00:43:01,673 --> 00:43:02,872
The feeling in the house
right now,
1070
00:43:02,874 --> 00:43:04,107
I think, is really optimistic.
1071
00:43:04,109 --> 00:43:07,010
I'm trying to savor
every moment of this,
1072
00:43:07,012 --> 00:43:09,112
because I know pretty soon,
1073
00:43:09,114 --> 00:43:12,715
it's not going to be
this much fun.
1074
00:43:12,717 --> 00:43:14,717
Next on Top Chef...
1075
00:43:14,719 --> 00:43:16,386
Chefs, not all
of you will be moving on.
1076
00:43:16,388 --> 00:43:18,388
This is your opportunity
to impress us.
1077
00:43:18,390 --> 00:43:20,590
Not knowing how many slots
have already been taken,
1078
00:43:20,592 --> 00:43:22,592
definitely adds
to the anxiety.
1079
00:43:22,594 --> 00:43:23,993
Behind, behind.
1080
00:43:23,995 --> 00:43:25,061
It's a pretty bad cut.
1081
00:43:25,063 --> 00:43:27,397
I'm pumping blood
from my finger.
1082
00:43:27,399 --> 00:43:28,531
I think you have potential,
1083
00:43:28,533 --> 00:43:30,300
so I'm going to put you
on the bubble.
1084
00:43:30,302 --> 00:43:31,568
Very un-fun.
1085
00:43:31,570 --> 00:43:33,336
I'm ready
to kill the other people
1086
00:43:33,338 --> 00:43:36,172
to get that jacket.
1087
00:43:36,174 --> 00:43:37,807
I know I can cook.
1088
00:43:37,809 --> 00:43:40,710
I have to convince the judges
that I know how to cook.
1089
00:43:40,712 --> 00:43:42,879
Gave you a second chance
to come back in.
1090
00:43:42,881 --> 00:43:44,981
Unfortunately, I don't think
those flavors worked.
1091
00:43:44,983 --> 00:43:46,649
This is a great dish
on its own.
1092
00:43:46,651 --> 00:43:48,551
You should have stopped.
1093
00:43:48,553 --> 00:43:51,054
For more about the recipes
seen tonight,
1094
00:43:51,056 --> 00:43:53,125
go to bravotv.com.
1095
00:43:53,150 --> 00:43:57,150
== sync by elderman ==