1
00:00:01,596 --> 00:00:03,631
- Previously,
on Top Chef...
2
00:00:03,633 --> 00:00:05,900
- Top Chef usually
has about 16 chefs.
3
00:00:05,902 --> 00:00:07,568
- I'm wondering what's gonna
happen with all these people.
4
00:00:07,570 --> 00:00:11,199
- 29 chefs arrived
in San Antonio
5
00:00:11,224 --> 00:00:13,462
to compete
in three heats for a spot
6
00:00:13,487 --> 00:00:16,274
in our biggest
culinary showdown ever.
7
00:00:16,346 --> 00:00:17,847
This is what will earn you
a Top Chef coat
8
00:00:17,872 --> 00:00:19,682
or a ticket home.
9
00:00:19,707 --> 00:00:21,612
The first two grueling rounds
10
00:00:21,615 --> 00:00:24,183
proved to be
an emotional roller coaster.
11
00:00:24,185 --> 00:00:25,718
- I'm not the best guy for this,
that's for sure.
12
00:00:25,720 --> 00:00:28,020
- I don't see a tie on there.
- Yeah, it's all cut up.
13
00:00:28,022 --> 00:00:31,123
- I think you should
just leave now.
14
00:00:31,125 --> 00:00:32,358
- Wow.
15
00:00:32,360 --> 00:00:33,726
- Please pack
your knives and go.
16
00:00:33,728 --> 00:00:34,894
- Thanks.
17
00:00:34,896 --> 00:00:36,996
- Head home.
18
00:00:36,998 --> 00:00:38,164
- I think you should
get a Top Chef coat.
19
00:00:38,166 --> 00:00:39,298
- Oh, my God.
20
00:00:39,300 --> 00:00:40,800
- You're in.
- Thank you very much.
21
00:00:40,802 --> 00:00:42,134
- Congratulations.
- Yes!
22
00:00:42,136 --> 00:00:43,569
- Boo-yeah, bee-otch.
23
00:00:43,571 --> 00:00:44,970
- Then that means
you're on the bubble.
24
00:00:44,972 --> 00:00:48,140
- And I'm cooking again.
25
00:00:48,142 --> 00:00:51,010
- Now, 11 chefs
have earned their coats,
26
00:00:51,012 --> 00:00:54,380
4 chefs are on the bubble,
waiting for a second chance...
27
00:00:54,382 --> 00:00:55,714
- This sucks.
28
00:00:55,716 --> 00:00:57,550
- And 10 chefs
are about to cook
29
00:00:57,552 --> 00:01:00,352
for the very first time,
and learn their fate.
30
00:01:00,354 --> 00:01:01,787
At stake for the winner,
31
00:01:01,789 --> 00:01:04,090
a feature
in Food & Wine magazine,
32
00:01:04,092 --> 00:01:07,426
a showcase at the annual
Food & Wine classic in Aspen,
33
00:01:07,428 --> 00:01:12,198
$125,000 furnished
by healthy choice
34
00:01:12,200 --> 00:01:15,201
to bring their
culinary dreams to life,
35
00:01:15,203 --> 00:01:17,770
and the title of Top Chef.
36
00:01:17,795 --> 00:01:21,795
♪ Top Chef: Texas 9x02 ♪
The Heat Is on
Original Air Date on November 9, 2011
37
00:01:21,796 --> 00:01:25,796
== sync by elderman ==
38
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- Do you think it's gonna be
the same--the same challenge?
39
00:01:35,890 --> 00:01:38,224
- I was thinking that.
I was thinking that.
40
00:01:38,226 --> 00:01:40,826
In the stew room,
on the bubble,
41
00:01:40,828 --> 00:01:45,197
there's me, Molly,
Edward, and Janine.
44
00:01:50,738 --> 00:01:52,838
like, three challenges
or something,
45
00:01:52,840 --> 00:01:55,674
but I worked at Jean-Georges
for a long time,
46
00:01:55,676 --> 00:01:58,878
which was hard as hell,
but I got through it.
47
00:01:58,880 --> 00:02:01,881
So I'm gonna have to
remember what I'm here for,
48
00:02:01,883 --> 00:02:03,582
and that's to win.
49
00:02:03,584 --> 00:02:05,618
- No, the joke is
there's actually no spots,
50
00:02:05,620 --> 00:02:06,919
we're just gonna
cook for 'em.
51
00:02:06,921 --> 00:02:09,722
- They just wanna see us sweat.
- Messing with us.
52
00:02:09,724 --> 00:02:11,590
- We're getting
to know each other.
53
00:02:11,592 --> 00:02:12,691
It's just like prisoners
in a room together,
54
00:02:12,693 --> 00:02:13,959
we're starting to bond.
55
00:02:13,961 --> 00:02:15,327
I feel like I know you.
I spent my life--
56
00:02:15,329 --> 00:02:17,963
- feel like we've been through
so much together.
57
00:02:17,965 --> 00:02:20,065
- All kidding aside,
58
00:02:20,067 --> 00:02:21,534
I don't want anyone
to get in over me.
59
00:02:21,536 --> 00:02:24,503
So I don't know if I wanna
get too friendly with anyone.
60
00:02:24,505 --> 00:02:26,972
There's still
a third group, right?
61
00:02:26,974 --> 00:02:28,440
'Cause there was three groups.
62
00:02:28,442 --> 00:02:31,710
- We're likely looking at
two more people.
63
00:02:36,917 --> 00:02:38,417
- Oh, my God.
64
00:02:38,419 --> 00:02:41,854
- Jesus Christ.
65
00:02:41,856 --> 00:02:44,256
- Wow.
66
00:02:44,258 --> 00:02:47,159
- We're the third
and final group to cook.
67
00:02:47,161 --> 00:02:50,329
- Holy.
68
00:02:50,331 --> 00:02:52,798
- I'm excited that the moment
has finally come,
69
00:02:52,800 --> 00:02:55,968
but not knowing how many spots
have already been taken
70
00:02:55,970 --> 00:03:00,906
definitely adds
to the anxiety.
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00:03:00,908 --> 00:03:03,042
- Welcome to
the Top Chef kitchen.
72
00:03:03,044 --> 00:03:05,945
Of course, you know
our head judge Tom Colicchio.
73
00:03:05,947 --> 00:03:07,279
- Hi, Chef.
74
00:03:07,281 --> 00:03:09,415
- And I'd like to introduce
you to Hugh Acheson,
75
00:03:09,417 --> 00:03:11,750
Top Chef Masters alum,
76
00:03:11,752 --> 00:03:14,453
chef and owner
of Empire State South,
77
00:03:14,455 --> 00:03:15,854
and one of your judges
this season.
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00:03:15,856 --> 00:03:18,290
- Thanks. It's good to be
on the other side.
79
00:03:19,760 --> 00:03:21,227
- It's pretty cool
seeing Chef Hugh,
80
00:03:21,229 --> 00:03:23,762
but I still have
a crush on Padma.
81
00:03:23,764 --> 00:03:26,699
In middle school,
I had her picture in my locker.
82
00:03:26,701 --> 00:03:27,933
I still think
Padma Lakshmi's
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00:03:27,935 --> 00:03:29,268
the most beautiful woman
on the planet.
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00:03:29,270 --> 00:03:30,903
It's just a fact.
Everybody has to deal with it.
85
00:03:32,306 --> 00:03:33,372
- Chefs, I'd like
to hear a little bit
86
00:03:33,374 --> 00:03:34,573
about you guys,
where you work.
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00:03:34,575 --> 00:03:35,574
Why don't we
start with you?
88
00:03:35,576 --> 00:03:37,243
- Beverly Kim Clark.
89
00:03:37,245 --> 00:03:40,679
I'm the chef de cuisine
at Aria Restaurant.
90
00:03:40,681 --> 00:03:42,681
- Ashley Villaluz. I currently
hold a sous-chef position.
91
00:03:42,683 --> 00:03:45,918
I've worked at some of Seattle's
finest restaurants.
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00:03:45,920 --> 00:03:47,253
- Paul Qui.
I'm the executive chef
93
00:03:47,255 --> 00:03:49,488
at Uchiko restaurant
in Austin, Texas.
94
00:03:49,490 --> 00:03:52,758
I was also nominated for
rising star Chef James Beard.
95
00:03:52,760 --> 00:03:54,627
- Paul's a good
friend of mine,
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00:03:54,629 --> 00:03:56,829
and initially
I thought it would be
97
00:03:56,831 --> 00:03:59,665
a huge advantage to be
in my home state,
98
00:03:59,667 --> 00:04:03,836
but seeing Paul,
I'm extra nervous now.
99
00:04:03,838 --> 00:04:06,005
- Jonathan Baltazar
of Heights Cuisine,
100
00:04:06,007 --> 00:04:07,206
and I'm a private chef.
101
00:04:07,208 --> 00:04:08,674
- Laurent Quenioux.
102
00:04:08,676 --> 00:04:11,443
I'm the chef at Vertigo
Wine Bistro in Los Angeles.
103
00:04:11,445 --> 00:04:12,444
- Andrew Currin.
104
00:04:12,446 --> 00:04:14,380
I was nominated this year
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00:04:14,382 --> 00:04:16,715
for people's best new chef,
Food and Wine Magazine.
106
00:04:16,717 --> 00:04:17,983
- Berenice Dearaujo.
107
00:04:17,985 --> 00:04:19,251
I'm chef de cuisine
108
00:04:19,253 --> 00:04:20,419
of Senora Martinez
in Miami, Florida.
109
00:04:20,421 --> 00:04:22,187
- Kim Calichio.
110
00:04:22,189 --> 00:04:24,023
I am the sous-chef
at Fishtail by David Burke.
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00:04:24,025 --> 00:04:25,891
- Lindsay Autry,
112
00:04:25,893 --> 00:04:27,926
and I'm the executive chef
of the Omphoy Ocean Resort
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00:04:27,928 --> 00:04:29,295
and Michelle Bernstein
restaurant.
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00:04:29,297 --> 00:04:31,063
- Chaz Brown.
115
00:04:31,065 --> 00:04:32,831
I'm the chef de cuisine
of Fatty Crab
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00:04:32,833 --> 00:04:34,466
on the Upper West Side
of Manhattan.
117
00:04:34,468 --> 00:04:36,769
And I was nominated by my mom
as one of her two favorite sons.
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00:04:38,205 --> 00:04:41,674
- There's some amazing chefs
I'm with, I know that,
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00:04:41,676 --> 00:04:43,676
but I've got a family,
I've got a son and a husband,
120
00:04:43,678 --> 00:04:45,344
that right now I'm supporting.
121
00:04:45,346 --> 00:04:46,912
I'm the one bringing home
the bacon.
122
00:04:46,914 --> 00:04:49,548
So I'm not going to
waste this opportunity.
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00:04:49,550 --> 00:04:51,317
- Let's get started.
124
00:04:55,989 --> 00:04:59,858
There are ten items
on this table.
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00:04:59,860 --> 00:05:02,561
We'd like you all to decide
which one of you
126
00:05:02,563 --> 00:05:05,297
will be cooking
with each of those ingredients.
127
00:05:05,299 --> 00:05:08,167
- You should be able to take
any of these ingredients
128
00:05:08,169 --> 00:05:11,003
and make it sing.
129
00:05:11,005 --> 00:05:12,438
- Once you've decided,
grab your tray,
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00:05:12,440 --> 00:05:15,107
but do not touch the cloche.
131
00:05:15,109 --> 00:05:16,475
It'll ruin the surprise.
132
00:05:16,477 --> 00:05:18,344
- In my mind, I'm thinking,
133
00:05:18,346 --> 00:05:20,346
"it won't matter whatever
ingredient I pick,
134
00:05:20,348 --> 00:05:22,114
"because we're
probably gonna switch
135
00:05:22,116 --> 00:05:23,682
once we pull up
that cloche."
136
00:05:23,684 --> 00:05:26,785
- Your three minutes
starts now.
137
00:05:26,787 --> 00:05:28,821
- I'll take the mushrooms.
138
00:05:28,823 --> 00:05:30,956
- Duck.
- I'll do the sprouts.
139
00:05:30,958 --> 00:05:32,191
- I see a bowl of rice
up there,
140
00:05:32,193 --> 00:05:34,660
and next to it,
it says risotto.
141
00:05:34,662 --> 00:05:37,830
My wife is Italian-American.
I know how to make it good.
142
00:05:37,832 --> 00:05:39,198
That's the ingredient
for me.
143
00:05:39,200 --> 00:05:40,632
Risotto.
144
00:05:40,634 --> 00:05:42,134
- I would love short ribs.
- I wanna take duck.
145
00:05:42,136 --> 00:05:43,369
- I'll do "oxtopus."
146
00:05:43,371 --> 00:05:44,937
- "Oxtopus"?
- "Oxtopus"!
147
00:05:44,939 --> 00:05:45,938
- Sweet.
148
00:05:45,940 --> 00:05:47,206
- Octopus.
149
00:05:47,208 --> 00:05:48,607
- I either want mushrooms
or oxtail.
150
00:05:48,609 --> 00:05:50,242
- I'll take the shrooms.
151
00:05:50,244 --> 00:05:51,810
- Hey, you wanna rock, paper,
scissors for the mushrooms?
152
00:05:51,812 --> 00:05:53,946
- I'd love to.
One, two, three.
153
00:05:53,948 --> 00:05:55,881
One, two, three.
One, two, three.
154
00:05:55,883 --> 00:05:58,584
I win,
so I'm pretty excited.
155
00:05:58,586 --> 00:06:01,286
Now I just need to find out
what's underneath this cloche.
156
00:06:01,288 --> 00:06:02,788
- Okay, I'll take
the oxtail.
157
00:06:02,790 --> 00:06:06,558
- Cool. Game on. Let's go.
158
00:06:10,363 --> 00:06:13,132
- Are you all happy
with what you ended up with?
159
00:06:13,134 --> 00:06:15,000
Anybody else not happy
with what you have?
160
00:06:15,002 --> 00:06:16,468
- Depends on how much
time we have.
161
00:06:16,470 --> 00:06:17,503
- Ah, okay.
162
00:06:19,573 --> 00:06:20,973
- Ready...
163
00:06:20,975 --> 00:06:22,908
Set...
164
00:06:22,910 --> 00:06:27,746
Lift.
165
00:06:30,017 --> 00:06:31,750
- These clocks
are the amount of time
166
00:06:31,752 --> 00:06:34,653
that each of you have
to prepare your ingredient.
167
00:06:34,655 --> 00:06:36,422
- I am not happy.
168
00:06:36,424 --> 00:06:38,957
I need to make it
into the top 16,
169
00:06:38,959 --> 00:06:41,760
and 20 minutes is not
enough time for me.
170
00:06:41,762 --> 00:06:44,329
- Are you happy
about your choices now?
171
00:06:44,331 --> 00:06:47,266
- Oh, my God.
40 minutes.
172
00:06:47,268 --> 00:06:50,969
If you talk to an Italian,
risotto takes all night.
173
00:06:50,971 --> 00:06:55,207
Could have gone for those
Brussels sprouts.
174
00:06:55,209 --> 00:06:58,944
- Your times start now.
175
00:07:01,781 --> 00:07:06,151
- You need all the fennel?
- You need all the fennel?
176
00:07:06,153 --> 00:07:09,021
- Tom and Hugh are walking
around the kitchen,
177
00:07:09,023 --> 00:07:12,057
so I'm just feeling
a little nervous and scared.
178
00:07:12,059 --> 00:07:13,592
- Bagel,
head of cabbage--
179
00:07:13,594 --> 00:07:14,827
- what are you doing?
180
00:07:14,829 --> 00:07:17,996
- Some grilled trout
with a little,
181
00:07:17,998 --> 00:07:19,631
like, southeast-Asian salad.
182
00:07:19,633 --> 00:07:21,500
This is my one shot
to get that coat,
183
00:07:21,502 --> 00:07:23,969
and grilled trout--
it's something simple
184
00:07:23,971 --> 00:07:25,237
that I can execute
in 20 minutes.
185
00:07:25,239 --> 00:07:26,805
I'm just super nervous
right now.
186
00:07:26,807 --> 00:07:28,073
- Well--
187
00:07:28,075 --> 00:07:30,309
- I own three trailers
that make street food,
188
00:07:30,311 --> 00:07:32,244
and that business has been
featured on Bourdain,
189
00:07:32,246 --> 00:07:34,146
which I thought
was really cool.
190
00:07:34,148 --> 00:07:38,083
I just want to show the world
what us Texas cooks can do.
191
00:07:40,119 --> 00:07:41,720
- Right behind you.
192
00:07:41,722 --> 00:07:43,155
- How's it going?
193
00:07:43,157 --> 00:07:44,723
- Awesome, if I didn't
have to clean chanterelles.
194
00:07:44,725 --> 00:07:47,993
Mushrooms take at least
15 minutes to roast properly.
195
00:07:47,995 --> 00:07:50,195
And the chanterelles
need to be cleaned.
196
00:07:50,197 --> 00:07:52,598
- Little wild mushrooms,
a little poached egg?
197
00:07:52,600 --> 00:07:54,600
- A little fried spinach
to garnish.
198
00:07:54,602 --> 00:07:56,435
I'm excited
to talk to Tom,
199
00:07:56,437 --> 00:07:58,370
but eight minutes
have already elapsed.
200
00:07:58,372 --> 00:08:00,038
I know I'm screwed.
201
00:08:00,040 --> 00:08:02,774
- Okay.
- Thanks, Chef.
202
00:08:08,082 --> 00:08:09,715
I have 60 minutes
to cook oxtail.
203
00:08:09,717 --> 00:08:13,585
I'm gonna have to
pressure cook it.
204
00:08:13,587 --> 00:08:16,188
I don't normally use
a pressure cooker to cook,
205
00:08:16,190 --> 00:08:19,658
so I know it's going to
be a challenge.
206
00:08:21,995 --> 00:08:24,329
I just got married.
It's almost been a month.
207
00:08:24,331 --> 00:08:26,532
And my husband
is Filipino.
208
00:08:26,534 --> 00:08:28,967
His grandmother has taught me
how to cook quite a few dishes.
209
00:08:28,969 --> 00:08:32,571
So I'm making a Filipino dish
called kare-kare,
210
00:08:32,573 --> 00:08:35,007
inspired by her.
211
00:08:37,477 --> 00:08:39,478
- Hey, Kim.
- Hey, chef, how you doing?
212
00:08:39,480 --> 00:08:40,712
- What are you making?
213
00:08:40,714 --> 00:08:43,949
- Fennel puree with some fennel,
shaved artichoke,
214
00:08:43,951 --> 00:08:45,417
and the puree is gonna
be on the plate
215
00:08:45,419 --> 00:08:47,653
with the pan-seared lamb.
216
00:08:47,655 --> 00:08:49,154
I think just 'cause
I'm a sous-chef
217
00:08:49,156 --> 00:08:50,589
doesn't mean that
I should be underestimated.
218
00:08:50,591 --> 00:08:52,157
I'm strong
in my techniques,
219
00:08:52,159 --> 00:08:55,460
and I have
a fresh mind, too.
220
00:08:55,462 --> 00:08:57,629
- Hey, Laurent.
Little zabaione with the duck?
221
00:08:57,631 --> 00:09:00,399
- No, no.
It's a yuzu lemon curd.
222
00:09:00,401 --> 00:09:01,700
- Oh, okay, oh, okay.
223
00:09:01,702 --> 00:09:03,902
- I grew up in France
in the Loire Valley.
224
00:09:03,904 --> 00:09:06,138
As a matter of fact, I never
wanted to come to the U.S.,
225
00:09:06,140 --> 00:09:07,773
but I had no choice.
226
00:09:07,775 --> 00:09:09,808
I was working
in a three-star restaurant,
227
00:09:09,810 --> 00:09:11,043
and the chef
got a contract,
228
00:09:11,045 --> 00:09:14,146
so we got shipped out
to Los Angeles,
229
00:09:14,148 --> 00:09:17,082
and I loved it so much
that I never got back to France.
230
00:09:17,084 --> 00:09:18,550
- You have about a half an hour
left, I think, right?
231
00:09:18,552 --> 00:09:19,585
- Yeah.
232
00:09:22,922 --> 00:09:24,890
- Octopus definitely
brings out memories
233
00:09:24,892 --> 00:09:28,727
of something my mom used to make
for me when I was growing up.
234
00:09:28,729 --> 00:09:30,562
She was a wonderful cook,
235
00:09:30,564 --> 00:09:32,130
and she only cooked,
like, Korean food.
236
00:09:32,132 --> 00:09:35,267
But in our restaurant
it comes in already pre-cooked,
237
00:09:35,269 --> 00:09:37,636
so it's definitely
a challenging ingredient for me.
238
00:09:37,638 --> 00:09:39,805
- Do you feel happy
with the risotto?
239
00:09:39,807 --> 00:09:41,473
- I'd better be, or my wife
will literally kill me.
240
00:09:42,476 --> 00:09:44,142
- That is not a joke.
241
00:09:44,144 --> 00:09:46,511
I'm not very happy about
40 minutes to make risotto.
242
00:09:46,513 --> 00:09:48,747
- It's been a, uh--
it's been a stumbling block
243
00:09:48,749 --> 00:09:50,682
for a lot of Top Chef people
in the past, so...
244
00:09:50,684 --> 00:09:52,351
- Thanks for the words
of encouragement.
245
00:09:52,353 --> 00:09:53,652
Kiss it.
246
00:09:53,654 --> 00:09:55,320
- Keep it simple,
bring it.
247
00:09:55,322 --> 00:09:56,722
- But I'm not afraid
to be judged.
248
00:09:56,724 --> 00:09:59,224
Am I a Navy Seal,
or am I a G.I. Joe?
249
00:09:59,226 --> 00:10:00,759
It's very important
to me that I see
250
00:10:00,761 --> 00:10:04,863
where I stack up
against the best of the best.
251
00:10:04,865 --> 00:10:06,632
- Ten minutes!
252
00:10:06,634 --> 00:10:10,002
I'm doing Asian-marinated
short rib with a cabbage slaw.
253
00:10:10,004 --> 00:10:11,770
There's a lot of pressure,
254
00:10:11,772 --> 00:10:14,239
thinking that this is the dish
that can move you forward,
255
00:10:14,241 --> 00:10:15,641
but I think I can put
all the bull[Bleep] aside
256
00:10:15,643 --> 00:10:17,409
and just make my way
through this.
257
00:10:17,411 --> 00:10:19,244
- Time's ticking.
- Yes, it is.
258
00:10:19,246 --> 00:10:21,647
- Getting there.
I like the ideas, though.
259
00:10:21,649 --> 00:10:24,516
- 60 minutes to braise veal
with a bone in it
260
00:10:24,518 --> 00:10:28,987
is definitely a test
of time management.
261
00:10:28,989 --> 00:10:32,491
I see Tom speaking to someone
out of the corner of my eye,
262
00:10:32,493 --> 00:10:34,826
and as I see him
starting to approach me,
263
00:10:34,828 --> 00:10:36,528
I just run.
264
00:10:36,530 --> 00:10:38,130
I'm like,
"I don't have time."
265
00:10:38,132 --> 00:10:41,166
- One minute, chefs!
266
00:10:41,168 --> 00:10:43,535
- The fennel
is not cooking,
267
00:10:43,537 --> 00:10:46,038
but I got to
start plating.
268
00:10:46,040 --> 00:10:48,840
This is
my judgment plate.
269
00:10:48,842 --> 00:10:51,943
, like,
I need to move fast.
270
00:10:51,945 --> 00:10:54,579
- Knowing that
this plate was gonna
271
00:10:54,581 --> 00:10:55,747
move me forward
in the competition,
272
00:10:55,749 --> 00:10:57,082
it's very nerve-racking.
273
00:10:57,084 --> 00:10:59,051
I wouldn't even
be able to face
274
00:10:59,053 --> 00:11:01,586
any of my guys in Austin
if I go home today.
275
00:11:01,588 --> 00:11:04,523
- My mushrooms are still
on the stove,
276
00:11:04,525 --> 00:11:07,759
my eggs are not
beautifully poached.
277
00:11:07,761 --> 00:11:08,727
Oh, you bitch.
278
00:11:08,729 --> 00:11:09,995
- 30 seconds left.
279
00:11:09,997 --> 00:11:11,396
- At this point,
280
00:11:11,398 --> 00:11:14,332
I'm literally throwing
this stuff on the plate.
281
00:11:14,334 --> 00:11:16,001
I know I'm gonna
be in trouble.
282
00:11:16,003 --> 00:11:18,270
Not good.
283
00:11:24,077 --> 00:11:26,978
- Chaz is not gonna
get it done in time.
284
00:11:26,980 --> 00:11:30,115
- Cook, risotto, cook.
285
00:11:35,116 --> 00:11:36,448
- This is the moment
286
00:11:36,450 --> 00:11:40,152
that all the hard work
has been building up to.
287
00:11:40,154 --> 00:11:41,554
My hands are shaking.
For me, this is it.
288
00:11:41,556 --> 00:11:44,823
There's no option
for me to go home.
289
00:11:44,825 --> 00:11:46,058
- Kim, what did you make?
290
00:11:46,060 --> 00:11:48,727
- I have for you
a pan-seared lamb chop,
291
00:11:48,729 --> 00:11:51,530
some kalamata olives,
and arugula,
292
00:11:51,532 --> 00:11:53,065
with a little bit
of pan jus.
293
00:11:53,067 --> 00:11:56,535
- Today I made for you
some properly-roasted mushrooms.
294
00:11:56,537 --> 00:11:59,672
They're topped with a little bit
of brown butter vinaigrette,
295
00:11:59,674 --> 00:12:00,739
and then a poached egg.
296
00:12:00,741 --> 00:12:02,374
- I made a grilled trout,
297
00:12:02,376 --> 00:12:05,711
and a light southeast
Asian-influenced tomato salad.
298
00:12:05,713 --> 00:12:09,315
It's pretty
rustic in cut.
299
00:12:09,317 --> 00:12:11,250
- Paul,
let's start with you.
300
00:12:11,252 --> 00:12:12,818
- It was my favorite dish
of the group.
301
00:12:12,820 --> 00:12:16,322
- Thank you, chef.
302
00:12:16,324 --> 00:12:18,190
- Everything is seasoned nicely,
the fish is grilled nicely.
303
00:12:18,192 --> 00:12:19,458
I would be happy
to see you continue
304
00:12:19,460 --> 00:12:23,262
and compete
in the competition.
305
00:12:23,264 --> 00:12:24,697
- It's such
a precise dish.
306
00:12:24,699 --> 00:12:26,899
I agree with Tom,
I think you should move through.
307
00:12:26,901 --> 00:12:27,967
- Thank you, chef.
308
00:12:27,969 --> 00:12:29,268
- Welcome
to the Top Chef house.
309
00:12:29,270 --> 00:12:32,538
- Thank you so much.
310
00:12:32,540 --> 00:12:33,672
- There you go.
311
00:12:33,674 --> 00:12:35,140
- I couldn't
feel happier.
312
00:12:35,142 --> 00:12:37,643
This huge sense of relief
just overcame me.
313
00:12:37,645 --> 00:12:38,744
I've passed
the first trial.
314
00:12:44,417 --> 00:12:46,118
- Kim, your lamb was grgreasy.
315
00:12:46,120 --> 00:12:50,089
I'm afraid what you cooked
doesn't earn you a chef's coat.
316
00:12:50,091 --> 00:12:52,558
- It's just not there.
317
00:12:52,560 --> 00:12:54,627
It was overcooked.
I just can't get past that.
318
00:12:54,629 --> 00:12:56,195
- Please pack
your knives and go.
319
00:12:56,197 --> 00:12:58,597
- Thank you
for the chance.
320
00:13:02,335 --> 00:13:04,703
- Andrew,
how are you feeling?
321
00:13:04,705 --> 00:13:05,771
- Nervous.
322
00:13:05,773 --> 00:13:07,206
I really let my nerves
323
00:13:07,208 --> 00:13:09,575
and the clock
get the best of me,
324
00:13:09,577 --> 00:13:12,544
and just wasn't proud
of what I put forward today.
325
00:13:12,546 --> 00:13:13,912
- Some of the mushrooms
are a little gritty,
326
00:13:13,914 --> 00:13:15,748
but they are
roasted nicely.
327
00:13:15,750 --> 00:13:17,416
Let's put you on the bubble
and see what you can do.
328
00:13:17,418 --> 00:13:19,418
- Thank you, chef.
329
00:13:19,420 --> 00:13:21,186
- I thought your dish
had a lot of earthiness,
330
00:13:21,188 --> 00:13:22,187
a lot of flavor.
331
00:13:22,189 --> 00:13:23,355
It was a bit messy,
332
00:13:23,357 --> 00:13:26,992
especially with the greasy,
fried spinach.
333
00:13:29,796 --> 00:13:31,096
I'd like to put you
on the bubble.
334
00:13:31,098 --> 00:13:34,233
- Hell yeah.
Thanks, Padma.
335
00:13:34,235 --> 00:13:36,902
I wasn't happy
with my first dish,
336
00:13:36,904 --> 00:13:39,104
and ended up
with a messy plate.
337
00:13:39,106 --> 00:13:41,340
So I feel blessed
to have this second chance.
338
00:13:41,342 --> 00:13:43,809
I'm ready to get in there,
and show 'em what I can do.
339
00:13:43,811 --> 00:13:46,111
- What do you think's going on
in the other room?
340
00:13:46,113 --> 00:13:49,315
- I can't imagine it's just us,
you know?
341
00:13:49,317 --> 00:13:51,717
Like, I'm sure that there's
got to be a few more.
342
00:13:51,719 --> 00:13:53,018
- Oh, hola.
343
00:13:53,020 --> 00:13:54,653
- I walk into
the stew room.
344
00:13:54,655 --> 00:13:57,756
There's four chefs
in there already.
345
00:13:57,758 --> 00:13:59,391
I feel a little uneasy.
346
00:13:59,393 --> 00:14:01,560
- What are you in for?
- I got mushrooms.
347
00:14:01,562 --> 00:14:04,630
But I'm ready to move on.
348
00:14:04,632 --> 00:14:07,366
I'll cook five times today
if they want me to.
349
00:14:11,571 --> 00:14:15,107
- Cook, risotto,
cook, risotto.
350
00:14:15,109 --> 00:14:17,309
At this point,
I'm just telling myself,
351
00:14:17,311 --> 00:14:19,144
"Chaz, all you got to do
352
00:14:19,146 --> 00:14:21,814
"is make sure that
it's cooked correctly,
353
00:14:21,816 --> 00:14:27,686
and you're gonna send a powerful
message to the judges."
354
00:14:27,688 --> 00:14:29,188
- Being a private chef
is very different.
355
00:14:29,190 --> 00:14:31,357
It's much more relaxed,
356
00:14:31,359 --> 00:14:33,926
and right now,
it's total chaos.
357
00:14:33,928 --> 00:14:37,363
Chef Tom and chef Hugh
are lurking around,
358
00:14:37,365 --> 00:14:40,799
and I'm [Bleep]ing bricks.
359
00:14:42,702 --> 00:14:44,036
Hot pan.
360
00:14:44,038 --> 00:14:46,805
- With short ribs, the longer
they sit and marinate,
361
00:14:46,807 --> 00:14:48,073
the more tender
they become,
362
00:14:48,075 --> 00:14:50,075
and my marinade
really isn't
363
00:14:50,077 --> 00:14:53,112
getting to the point
where I want it to fast enough.
364
00:14:55,181 --> 00:14:57,616
- In France,
either you become a cook,
365
00:14:57,618 --> 00:14:59,385
you become a priest,
or you become an army guy.
366
00:14:59,387 --> 00:15:02,955
The worst in the family
always end up to be the cook.
367
00:15:02,957 --> 00:15:04,223
Well, it was a little bit
like that for me,
368
00:15:04,225 --> 00:15:05,657
but I love what I do.
369
00:15:05,659 --> 00:15:07,726
Unfortunately,
the oven is not hot enough.
370
00:15:07,728 --> 00:15:11,764
So I didn't get
the crispiness on that duck.
371
00:15:11,766 --> 00:15:13,732
And that's
pissing me off.
372
00:15:16,669 --> 00:15:20,305
- We're looking
at two minutes.
373
00:15:22,208 --> 00:15:24,209
- Hey, you need help?
I have time.
374
00:15:24,211 --> 00:15:26,345
- How much time do have?
You have any idea?
375
00:15:26,347 --> 00:15:27,913
- I think you got one minute.
- Huh?
376
00:15:27,915 --> 00:15:29,047
- One minute.
- One minute for me?
377
00:15:29,049 --> 00:15:30,482
- One minute.
- Thank you.
378
00:15:30,484 --> 00:15:31,950
- I can help you plate.
379
00:15:31,952 --> 00:15:33,452
- I say to myself,
"Chaz, you got 30 seconds.
380
00:15:33,454 --> 00:15:34,720
Try something."
381
00:15:34,722 --> 00:15:35,721
- You need anything?
382
00:15:35,723 --> 00:15:37,055
- No, my plates
are over there.
383
00:15:37,057 --> 00:15:39,291
- He takes the risotto,
tells me it's all good,
384
00:15:39,293 --> 00:15:41,860
but I know it's not looking
too good for him.
385
00:15:41,862 --> 00:15:44,163
- Right behind you.
386
00:15:48,869 --> 00:15:50,969
Time's up.
387
00:15:50,971 --> 00:15:52,604
And it's heartbreaking.
388
00:15:55,810 --> 00:15:57,776
It just destroys me inside
389
00:15:57,778 --> 00:16:00,813
to know that I'm not
gonna be able
390
00:16:00,815 --> 00:16:02,614
to give the judges
something.
391
00:16:02,616 --> 00:16:03,649
- What happened?
392
00:16:03,651 --> 00:16:05,417
- I made an ass
out of myself.
393
00:16:05,419 --> 00:16:06,685
I thought I had
four minutes left,
394
00:16:06,687 --> 00:16:07,920
I was happy with it,
but there's nothing--
395
00:16:07,922 --> 00:16:10,222
- the risotto's cooked.
- It's cooked.
396
00:16:10,224 --> 00:16:11,590
- How'd you
lose track of time?
397
00:16:11,592 --> 00:16:12,791
- I was trying to stay
on top of it as much as I could.
398
00:16:12,793 --> 00:16:13,926
It's 40 minutes
to cook risotto.
399
00:16:13,928 --> 00:16:16,361
I don't blame
anybody but myself.
400
00:16:16,363 --> 00:16:18,130
- I mean...
401
00:16:18,132 --> 00:16:19,798
- Chaz...
402
00:16:19,800 --> 00:16:23,135
Unfortunately, we really
have nothing to judge you on.
403
00:16:23,137 --> 00:16:24,636
Please pack
your knives and go.
404
00:16:24,638 --> 00:16:27,406
- Thank you.
Pleasure meeting you guys.
405
00:16:27,408 --> 00:16:28,907
Obviously
I'm disappointed in myself.
406
00:16:28,909 --> 00:16:31,410
It stinks, and it stings.
407
00:16:31,412 --> 00:16:33,779
Padma--it kind of feels like
she's breaking up with me.
408
00:16:33,781 --> 00:16:38,283
I want my CDs back, you know,
we have to split up our friends.
409
00:16:38,285 --> 00:16:43,322
You cut me deep, Padma.
410
00:16:43,324 --> 00:16:44,690
- Bernice,
what did you make?
411
00:16:44,692 --> 00:16:46,492
- I made an Asian-style
short rib
412
00:16:46,494 --> 00:16:48,260
with a cooling
cabbage slaw.
413
00:16:48,262 --> 00:16:51,897
- I made a duck
with a lemon yuzu curd
414
00:16:51,899 --> 00:16:55,000
and a small arugula
that have been sauteed
415
00:16:55,002 --> 00:16:58,003
with pomegranate molasses
and lemon oil.
416
00:16:58,005 --> 00:17:00,339
- I made a Spanish-style
Brussels sprouts.
417
00:17:00,341 --> 00:17:02,808
It's deglazed
with a little sherry vinegar.
418
00:17:02,810 --> 00:17:05,611
The Brussels sprouts are sitting
on top of a tomato sofrito
419
00:17:05,613 --> 00:17:08,714
with paprika
and hazelnut gremolata.
420
00:17:08,716 --> 00:17:11,016
- Jonathan.
421
00:17:11,018 --> 00:17:13,185
- The Brussels sprouts
were the main part of the dish,
422
00:17:13,187 --> 00:17:15,020
and to me
they just weren't cooked,
423
00:17:15,022 --> 00:17:16,355
or they weren't seasoned.
424
00:17:16,357 --> 00:17:17,422
I'm gonna say no.
425
00:17:17,424 --> 00:17:19,358
- Hugh?
426
00:17:19,360 --> 00:17:23,161
- I'm gonna say
you have to go home.
427
00:17:23,163 --> 00:17:26,665
- Jonathan, please pack
your knives and go.
428
00:17:26,667 --> 00:17:29,968
- Thank you.
429
00:17:32,772 --> 00:17:34,172
- Laurent.
430
00:17:34,174 --> 00:17:36,675
- You brought
a gazillion things to a plate
431
00:17:36,677 --> 00:17:41,780
that needed
to make sense.
432
00:17:41,782 --> 00:17:44,483
I'll put you
on the bubble.
433
00:17:44,485 --> 00:17:46,151
- I mean, you've been
around a kitchen a long time.
434
00:17:46,153 --> 00:17:47,553
- Yes.
435
00:17:47,555 --> 00:17:49,121
- Probably have more experience
than pretty much anybody here.
436
00:17:49,123 --> 00:17:50,122
- Uh-huh.
437
00:17:50,124 --> 00:17:51,290
- And I'm sure
you can cook.
438
00:17:51,292 --> 00:17:53,358
But based on this dish,
I would say no.
439
00:17:53,360 --> 00:17:57,296
Padma, I'm gonna let you
figure this out.
440
00:17:57,298 --> 00:18:02,634
- I don't think this dish
should earn you a coat.
441
00:18:02,636 --> 00:18:03,769
But I think
you have potential,
442
00:18:03,771 --> 00:18:05,637
so I'm gonna put you
on the bubble.
443
00:18:05,639 --> 00:18:07,873
- Okay.
444
00:18:07,875 --> 00:18:09,308
- We'll see you a bit later.
Thank you.
445
00:18:09,310 --> 00:18:11,677
- The dish wasn't perfect.
I can do a whole lot better.
446
00:18:11,679 --> 00:18:14,346
So I'm totally excited
to have a second chance.
447
00:18:14,348 --> 00:18:15,614
Merci beaucoup
for that opportunity.
448
00:18:15,616 --> 00:18:18,617
- Hugh.
449
00:18:18,619 --> 00:18:20,218
- The dish was
just one-dimensional,
450
00:18:20,220 --> 00:18:22,054
and uninspired.
451
00:18:22,056 --> 00:18:23,822
Unfortunately, I don't think
you should move on.
452
00:18:23,824 --> 00:18:25,657
- Tom.
453
00:18:25,659 --> 00:18:28,093
- You know, bernice,
I know where you work,
454
00:18:28,095 --> 00:18:29,261
I know who you work for,
455
00:18:29,263 --> 00:18:30,662
and I know you can cook,
456
00:18:30,664 --> 00:18:33,532
but we can only judge
by what's in front of us.
457
00:18:33,534 --> 00:18:38,837
And based on this sh,
I would say, um, no.
458
00:18:38,839 --> 00:18:40,305
- Please pack your knives
and go, Bernice.
459
00:18:40,307 --> 00:18:42,407
- Thank you for the opportunity.
- Thanks.
460
00:18:42,409 --> 00:18:45,510
- Hearing, "pack your knives,"
it's gut-wrenching.
461
00:18:45,512 --> 00:18:47,446
I would've very much
liked to have moved on.
462
00:18:47,448 --> 00:18:48,680
I think I could've
done a lot better
463
00:18:48,682 --> 00:18:51,450
than the plate
I presented.
464
00:18:56,189 --> 00:18:58,957
- I'm glad
that I have 60 minutes.
465
00:18:58,959 --> 00:19:01,093
I wish I could have a little bit
more for osso bucco.
466
00:19:01,095 --> 00:19:03,161
And at this point,
467
00:19:03,163 --> 00:19:07,432
I just want everything
to make it on the plate.
468
00:19:07,434 --> 00:19:09,134
- I want to make it so bad.
469
00:19:09,136 --> 00:19:11,570
I can, I must, I will.
470
00:19:11,572 --> 00:19:13,271
I keep this note
in my pocket.
471
00:19:13,273 --> 00:19:15,407
Onions.
472
00:19:15,409 --> 00:19:17,042
If you constantly remind
yourself what your goals are,
473
00:19:17,044 --> 00:19:19,611
you're gonna get there.
474
00:19:19,613 --> 00:19:22,280
- Oh, good.
475
00:19:22,282 --> 00:19:23,815
My oxtail's been braising
for 50 minutes.
476
00:19:25,185 --> 00:19:29,154
I need to check it out,
I need to see where it's at.
477
00:19:29,156 --> 00:19:32,057
I'm having trouble getting
the pressure cooker lid off.
478
00:19:34,728 --> 00:19:35,861
Oh, my gosh,
what would my husband say?
479
00:19:35,863 --> 00:19:37,763
Are you serious?
480
00:19:37,765 --> 00:19:41,133
I cannot be sent home
for a Filipino dish.
481
00:19:45,071 --> 00:19:46,505
- Maybe there's
only two spots.
482
00:19:46,507 --> 00:19:48,807
- They leave me here
long enough,
483
00:19:48,809 --> 00:19:50,776
I'm gonna kill
the other five people.
484
00:19:54,694 --> 00:19:56,194
- What time do I have?
Eight minutes left,.
485
00:19:56,196 --> 00:19:59,631
- We're the third
and final group to cook.
486
00:19:59,633 --> 00:20:03,068
We don't know how many slots
have already been taken.
487
00:20:03,070 --> 00:20:04,970
That definitely
adds to the anxiety.
488
00:20:04,972 --> 00:20:09,207
- Got my onions.
489
00:20:09,209 --> 00:20:11,076
What do I do now?
490
00:20:11,078 --> 00:20:12,544
Beverly, do you know
how to open this?
491
00:20:12,546 --> 00:20:14,045
- I'm not sure, I'm sorry.
- No?
492
00:20:14,047 --> 00:20:15,146
- Water--take it to the sink
and run it under cold water.
493
00:20:15,148 --> 00:20:16,615
- Thank you.
494
00:20:16,617 --> 00:20:18,049
- I know that when it
comes down to the judging,
495
00:20:18,051 --> 00:20:19,484
it's gonna be on
the quality of our food--
496
00:20:19,486 --> 00:20:21,119
make sure
your water's cold.
497
00:20:21,121 --> 00:20:22,487
Not necessarily who knew
498
00:20:22,489 --> 00:20:24,322
how to release pressure
out of a pressure cooker.
499
00:20:24,324 --> 00:20:27,292
- I get the lid off,
I'm a little disappointed.
500
00:20:28,896 --> 00:20:30,695
The oxtail is not as tender
as it should be.
501
00:20:30,697 --> 00:20:33,865
So I try to get
some of it off the bone,
502
00:20:33,867 --> 00:20:37,602
and see if I can't get it
a little bit more tender.
503
00:20:37,604 --> 00:20:39,104
Hot coming through,
right behind.
504
00:20:39,106 --> 00:20:42,474
- My brain
is in hyperdrive
505
00:20:42,476 --> 00:20:43,608
because the octopus--
it comes out a little tough,
506
00:20:43,610 --> 00:20:45,143
so I cut it
in little pieces
507
00:20:45,145 --> 00:20:46,311
so it will tenderize
a little more.
508
00:20:46,313 --> 00:20:48,680
I need to get going.
509
00:20:48,682 --> 00:20:51,416
Ten seconds.
510
00:20:55,121 --> 00:20:59,291
- I did the best that I could do
with 60 minutes...
511
00:20:59,293 --> 00:21:00,759
- Thank you.
512
00:21:00,761 --> 00:21:03,762
- But I just want to just move
past this nerve-racking point.
513
00:21:03,764 --> 00:21:06,164
- Hi, Ashley.
Tell us what you've made.
514
00:21:06,166 --> 00:21:07,999
- Um, it's a Filipino dish,
it's called kare-kare.
515
00:21:08,001 --> 00:21:09,634
It was a bit
of a challenge for me
516
00:21:09,636 --> 00:21:11,069
to cook the oxtail
with this amount of time,
517
00:21:11,071 --> 00:21:12,604
but I feel like
the flavoru are great,
518
00:21:12,606 --> 00:21:14,039
and I hope you love it.
519
00:21:14,041 --> 00:21:16,608
- I did braised veal
over creamy polenta,
520
00:21:16,610 --> 00:21:21,212
and then a warm salad,
and charred, pickled carrots.
521
00:21:21,214 --> 00:21:23,448
- I did my version
of nakji bokum,
522
00:21:23,450 --> 00:21:25,383
a Korean-style octopus dish,
523
00:21:25,385 --> 00:21:26,551
with spicy
gojuchang sauce,
524
00:21:26,553 --> 00:21:28,453
and I used
grilled scallions
525
00:21:28,455 --> 00:21:30,188
and pickled cucumbers.
526
00:21:30,190 --> 00:21:34,059
- Let's start
with Lindsay's dish.
527
00:21:34,061 --> 00:21:36,561
- Um...
528
00:21:36,563 --> 00:21:37,562
I loved it.
529
00:21:38,732 --> 00:21:39,764
- It's perfectly seasoned.
530
00:21:39,766 --> 00:21:41,099
When you first look at it,
531
00:21:41,101 --> 00:21:42,233
it appears to be
a very simple dish.
532
00:21:42,235 --> 00:21:43,435
There's a lot
going on in here.
533
00:21:43,437 --> 00:21:45,570
This is--this is some
good cooking here.
534
00:21:45,572 --> 00:21:47,439
I'd be happy
to give you a coat.
535
00:21:47,441 --> 00:21:48,740
Well done.
- Thank you.
536
00:21:48,742 --> 00:21:50,141
- So, for me,
you've earned a chef coat.
537
00:21:50,143 --> 00:21:52,344
- Come get your coat.
538
00:21:52,346 --> 00:21:53,611
- This is what I came for.
539
00:21:53,613 --> 00:21:55,580
Getting the coat
is like 3,000 pounds
540
00:21:55,582 --> 00:22:00,752
being lifted
off my shoulders.
541
00:22:00,754 --> 00:22:03,288
- Tom, what'd you think
of Ashley's dish?
542
00:22:03,290 --> 00:22:04,723
- You know, Ashley, this dish
was about the oxtail.
543
00:22:04,725 --> 00:22:06,891
I just wish the meat
were cooked more.
544
00:22:06,893 --> 00:22:08,326
- Yeah, me too.
545
00:22:08,328 --> 00:22:11,096
- And it just--
it didn't do it for me.
546
00:22:11,098 --> 00:22:13,765
Based on this dish,
I don't see it.
547
00:22:13,767 --> 00:22:15,533
- Your oxtail left
a lot to be desired.
548
00:22:15,535 --> 00:22:17,102
But I think
you have potential,
549
00:22:17,104 --> 00:22:20,171
so I'm gonna put you
on the bubble.
550
00:22:20,173 --> 00:22:22,407
- I think that you just
need to mature in cooking more.
551
00:22:22,409 --> 00:22:25,610
And for that, Ashley,
I can't put you through.
552
00:22:25,612 --> 00:22:26,878
- Okay.
553
00:22:26,880 --> 00:22:30,749
- Ashley, please pack
your knives and go.
554
00:22:30,751 --> 00:22:32,050
- Maybe I played it
a little too safe
555
00:22:32,052 --> 00:22:34,586
by doing a dish
that I felt
556
00:22:34,588 --> 00:22:36,087
really represented myself.
557
00:22:36,089 --> 00:22:41,659
It hurts.
558
00:22:41,661 --> 00:22:43,661
- Are you familiar
with cooking octopus?
559
00:22:43,663 --> 00:22:45,096
- Actually, no.
560
00:22:45,098 --> 00:22:46,998
- It was risky.
Really crazy-risky.
561
00:22:47,000 --> 00:22:48,333
But I liked it.
562
00:22:48,335 --> 00:22:49,834
It tastes of Korean food,
563
00:22:49,836 --> 00:22:52,437
it's comforting,
it's soulful, it's good.
564
00:22:52,439 --> 00:22:54,739
I'd like to see
more of this craziness.
565
00:22:54,741 --> 00:22:56,975
- I think you earned
a Top Chef jacket.
566
00:22:56,977 --> 00:22:58,810
- Whoo-hoo!
- Come get it.
567
00:22:58,812 --> 00:23:00,311
- I made it.
568
00:23:00,313 --> 00:23:03,581
I definitely need this
for my family.
569
00:23:03,583 --> 00:23:05,316
This is up there as being
570
00:23:05,318 --> 00:23:07,352
one of the most important
events in my life.
571
00:23:07,354 --> 00:23:09,220
I'm so excited.
572
00:23:15,961 --> 00:23:17,128
- Cheers.
Congratulations, everyone.
573
00:23:17,130 --> 00:23:20,198
- Congratulations.
- All right.
574
00:23:20,200 --> 00:23:22,367
- Hi.
- More people are coming in.
575
00:23:22,369 --> 00:23:24,235
Let's go see
who else is here.
576
00:23:24,237 --> 00:23:26,671
Congratulations. Chris.
Nice to meet you.
577
00:23:26,673 --> 00:23:28,006
We, uh--we started already.
578
00:23:28,008 --> 00:23:29,941
- Hi, I'm Chuy.
- Hi. Lindsay.
579
00:23:29,943 --> 00:23:32,043
It's really exciting
to start to see everybody
580
00:23:32,045 --> 00:23:35,213
that has made the cut,
but it's not gonna be easy,
581
00:23:35,215 --> 00:23:37,449
because I see
a lot of chefs here
582
00:23:37,451 --> 00:23:39,384
I've read about before,
that I've seen in magazines.
583
00:23:39,386 --> 00:23:40,485
- Did any of you guys
have to do the bubble?
584
00:23:40,487 --> 00:23:41,553
- No, I didn't.
585
00:23:41,555 --> 00:23:42,654
The first one
was enough, you know?
586
00:23:44,658 --> 00:23:46,491
- Oh, God, to go back
a second time?
587
00:23:46,493 --> 00:23:50,395
I would've freaked out.
588
00:23:54,867 --> 00:23:58,503
- Very un-fun.
Really un-fun.
589
00:23:58,505 --> 00:24:00,305
- This waiting
is killing me though.
590
00:24:00,307 --> 00:24:01,473
- It's better to be
sitting in here
591
00:24:01,475 --> 00:24:05,210
than it would be
to not be here at all.
592
00:24:05,212 --> 00:24:08,313
But of course it'd be a lot
better to just have the jacket.
593
00:24:08,315 --> 00:24:09,547
- Where are you from?
594
00:24:09,549 --> 00:24:11,416
- I'm from Minnesota.
595
00:24:11,418 --> 00:24:12,884
- Is that where
you're cooking now?
596
00:24:12,886 --> 00:24:14,619
- I cook on
the Allure of the Seas
597
00:24:14,621 --> 00:24:15,920
for Royal Caribbean.
598
00:24:15,922 --> 00:24:17,088
- Oh, a cruise ship.
599
00:24:18,692 --> 00:24:22,193
- I expect
some of the chefs
600
00:24:22,195 --> 00:24:25,864
to look down on what I do,
and that's okay.
601
00:24:25,866 --> 00:24:27,665
I think everybody
in this competition
602
00:24:27,667 --> 00:24:29,501
has something
to prove here.
603
00:24:29,503 --> 00:24:32,237
And I am absolutely ready
to defend my territory.
604
00:24:32,239 --> 00:24:33,738
Maybe there's
only two spots left.
605
00:24:33,740 --> 00:24:35,073
- Maybe there's
only two spots.
606
00:24:35,075 --> 00:24:36,608
- I bet you there's
only one spot.
607
00:24:36,610 --> 00:24:37,775
- Hell no.
608
00:24:38,912 --> 00:24:40,879
Don't even do that.
609
00:24:40,881 --> 00:24:44,082
- If they leave me here
in the stew room long enough,
610
00:24:44,084 --> 00:24:46,918
I'm gonna kill the other
five people to get that jacket.
611
00:24:46,920 --> 00:24:49,587
That's how bad I want it.
612
00:24:49,589 --> 00:24:52,157
- Hi, chefs.
613
00:24:52,159 --> 00:24:57,162
We'd like to see you all
in the kitchen.
614
00:24:57,164 --> 00:24:58,696
- We all look
at each other,
615
00:24:58,698 --> 00:25:03,234
stand up,
and walk into battle.
616
00:25:11,043 --> 00:25:16,181
- Seeing Emeril
is certainly a surprise.
617
00:25:16,183 --> 00:25:19,050
And my heart was pounding
through my chest.
618
00:25:19,052 --> 00:25:20,451
- There are six of you,
619
00:25:20,453 --> 00:25:24,522
but there are
just two slots left.
620
00:25:24,524 --> 00:25:26,558
- There's a 33% chance that
I could get into a blue jacket,
621
00:25:26,560 --> 00:25:30,395
and I really wish
there were some more spots.
622
00:25:30,397 --> 00:25:32,830
- Using any ingredients
in the kitchen,
623
00:25:32,832 --> 00:25:37,068
you have 45 minutes
to make one dish
624
00:25:37,070 --> 00:25:39,971
that shows us
why you should be here.
625
00:25:39,973 --> 00:25:43,308
- I'm nervous that we can
choose whatever we want.
626
00:25:43,310 --> 00:25:46,177
It's so hard to compete
in a challenge
627
00:25:46,179 --> 00:25:49,380
where the focus is so broad,
versus something specific.
628
00:25:49,382 --> 00:25:51,316
- Don't leave anything
on the table.
629
00:25:51,318 --> 00:25:54,219
This is your moment
that will define you as a chef.
630
00:25:54,221 --> 00:25:57,589
- Your time starts now.
631
00:25:59,358 --> 00:26:02,193
- The feedback that I received
about the first challenge
632
00:26:02,195 --> 00:26:04,896
was that they really wanted me
to highlight the protein.
633
00:26:04,898 --> 00:26:09,033
So I see tiger shrimp
and go for it.
634
00:26:09,035 --> 00:26:11,102
I can adapt to a lot
of different situations.
635
00:26:11,104 --> 00:26:12,837
So I should be
moving forward.
636
00:26:12,839 --> 00:26:14,606
- I accidentally
hit your burner.
637
00:26:14,608 --> 00:26:15,873
I'll get it, I'll get it.
638
00:26:15,875 --> 00:26:19,410
- I see mussels,
and I immediately know
639
00:26:19,412 --> 00:26:22,914
I wanna do mussels
with a Spanish flair.
640
00:26:22,916 --> 00:26:25,250
Winning Top Chef, bringing
that publicity to Austin,
641
00:26:25,252 --> 00:26:27,652
justifying
my 90 hours a week.
642
00:26:27,654 --> 00:26:31,589
That's where
this inspiration's coming from.
643
00:26:31,591 --> 00:26:33,458
- 30 minutes, everybody.
644
00:26:33,460 --> 00:26:35,760
- I'm making creamy polenta
645
00:26:35,762 --> 00:26:37,895
with pork fig wine sauce
646
00:26:37,897 --> 00:26:39,564
and bacon-wrapped shrimp.
647
00:26:39,566 --> 00:26:41,733
My mother sat me down
648
00:26:41,735 --> 00:26:44,369
when I was a freshman
in high school
649
00:26:44,371 --> 00:26:46,237
and said, "what do you wanna be
when you grow up?"
650
00:26:46,239 --> 00:26:47,805
And I was like,
"are you kidding me?
651
00:26:47,807 --> 00:26:48,973
"I'm 15 years old.
652
00:26:48,975 --> 00:26:50,675
All I wanna do is drink."
653
00:26:50,677 --> 00:26:54,846
But I really thought about it,
and guess what.
654
00:26:54,848 --> 00:26:58,883
I've been working in restaurants
since I was 15.
655
00:26:58,885 --> 00:27:00,952
- I could baste all day,
you know that?
656
00:27:00,954 --> 00:27:02,754
It's like, so relaxing.
657
00:27:02,756 --> 00:27:06,291
I'm gonna do a scallop
with a clam bake.
658
00:27:06,293 --> 00:27:08,960
Right now, I feel like
I need to cook to be happy.
659
00:27:08,962 --> 00:27:10,762
I'm recently single.
660
00:27:10,764 --> 00:27:12,730
We had a wonderful
commitment ceremony.
661
00:27:12,732 --> 00:27:18,770
About a month later, she told me
that she didn't like my vows.
662
00:27:18,772 --> 00:27:20,905
And she broke up with me
over the phone after nine years.
663
00:27:20,907 --> 00:27:24,876
A post-it note would've been
more touching than that.
664
00:27:24,878 --> 00:27:26,144
Right behind, right behind.
665
00:27:26,146 --> 00:27:28,446
- Already got it.
666
00:27:28,448 --> 00:27:30,682
Small mixing bowls,
anybody?
667
00:27:30,684 --> 00:27:31,883
Thank you.
668
00:27:31,885 --> 00:27:34,018
- I'm gonna do
sauteed scallops,
669
00:27:34,020 --> 00:27:36,788
rice fennel with saffron,
and a ritotta of scallops.
670
00:27:36,790 --> 00:27:38,022
It's gonna be
a scallop two ways--
671
00:27:38,024 --> 00:27:39,223
raw and cooked.
672
00:27:39,225 --> 00:27:42,126
So hopefully,
this time around,
673
00:27:42,128 --> 00:27:44,462
the judges will understand
my cooking, my style
674
00:27:44,464 --> 00:27:47,465
what I'm about.
675
00:27:47,467 --> 00:27:50,702
- On your tail, Edward.
676
00:27:50,704 --> 00:27:54,038
- I look around, and I realize
that everyone's doing seafood.
677
00:27:54,040 --> 00:27:55,173
I don't want to be doing
678
00:27:55,175 --> 00:27:56,541
the same thing
everyone else is doing.
679
00:27:56,543 --> 00:27:57,742
So I decide
to go with duck.
680
00:27:57,744 --> 00:27:59,811
- Yours?
- Not mine, not mine.
681
00:27:59,813 --> 00:28:01,145
Outside of Kentucky,
I'm a nobody.
682
00:28:01,147 --> 00:28:02,680
I'm here to show
the judges
683
00:28:02,682 --> 00:28:06,351
you don't have to live in
New York to do stuff like this.
684
00:28:06,353 --> 00:28:08,853
As long as I keep
my nerves steady,
685
00:28:08,855 --> 00:28:11,989
there's no way
I can screw this up.
686
00:28:13,759 --> 00:28:16,561
- Ah,!
687
00:28:16,563 --> 00:28:17,829
- Oh, I [Bleep] Myself.
688
00:28:17,831 --> 00:28:19,530
- Edward, you all right?
689
00:28:19,532 --> 00:28:21,699
- It's a pretty bad cut.
690
00:28:24,325 --> 00:28:25,414
- Yeah, go in here.
691
00:28:25,415 --> 00:28:26,447
This is like
the seven dwarves.
692
00:28:26,449 --> 00:28:27,815
Oh, my God.
693
00:28:27,817 --> 00:28:30,685
- This bed's too soft.
This bed's too hard.
694
00:28:30,687 --> 00:28:32,620
I'm in the room with Chris
and two other chefs.
695
00:28:32,622 --> 00:28:35,623
We got bunk beds, so it's like
back being in college again,
696
00:28:35,625 --> 00:28:37,725
which is
absolutely awesome.
697
00:28:37,727 --> 00:28:39,394
- You get a little ladder.
- I know.
698
00:28:39,396 --> 00:28:41,195
- This is perfect.
- All right.
699
00:28:41,197 --> 00:28:44,198
Finding this bed, strategically,
is really important.
700
00:28:44,200 --> 00:28:45,600
- Same thing over there.
701
00:28:45,602 --> 00:28:47,569
- Yeah?
702
00:28:47,571 --> 00:28:49,370
- In my room that I'm sharing
with three other guys,
703
00:28:49,372 --> 00:28:52,140
I'm in a bunk bed,
and I'm 6'4", 300-pounds.
704
00:28:52,142 --> 00:28:53,174
It's crazy.
705
00:28:53,176 --> 00:28:55,209
That's what's up.
706
00:29:00,261 --> 00:29:01,328
- Right behind.
707
00:29:01,330 --> 00:29:03,163
- Yeah, I'm moving now.
Moving.
708
00:29:03,165 --> 00:29:07,468
- We have 45 minutes to cook
the best dish that we can bring,
709
00:29:07,470 --> 00:29:09,470
and I'm feeling good.
710
00:29:09,472 --> 00:29:12,873
Everything's running
really smoothly.
711
00:29:12,875 --> 00:29:14,174
Dammit.
712
00:29:14,176 --> 00:29:16,410
Cut myself.
- Edward, you all right?
713
00:29:16,412 --> 00:29:18,879
- I just throw a glove on there,
and just keep on going.
714
00:29:18,881 --> 00:29:20,948
No blood
on the cutting board.
715
00:29:20,950 --> 00:29:23,250
It's a pretty bad cut.
716
00:29:23,252 --> 00:29:25,853
I am just pumping blood
out of my finger.
717
00:29:25,855 --> 00:29:27,421
Good, the doctor is in.
718
00:29:27,423 --> 00:29:30,190
The medic's trying
to check out my wound,
719
00:29:30,192 --> 00:29:31,558
and I'm not about to stop.
720
00:29:31,560 --> 00:29:32,960
Can I move while
you're checking?
721
00:29:32,962 --> 00:29:34,928
And at this point,
if I could cut off my arm
722
00:29:34,930 --> 00:29:37,464
and give it to him
to fix it,
723
00:29:37,466 --> 00:29:39,666
I would cook one-handed
for the rest of this challenge.
724
00:29:39,668 --> 00:29:42,269
He can take
my entire torso.
725
00:29:42,271 --> 00:29:43,570
I'll cook with my feet
if I have to.
726
00:29:43,572 --> 00:29:46,340
Because I bombed
on that first dish.
727
00:29:46,342 --> 00:29:47,774
I won't do that again.
728
00:29:47,776 --> 00:29:49,143
All right, thank you.
729
00:29:49,145 --> 00:29:51,445
- All right, guys,
we got 20 minutes.
730
00:29:53,482 --> 00:29:55,482
- Right behind.
Hot, hot, hot.
731
00:29:55,484 --> 00:29:56,683
I feel really good
about my dish.
732
00:29:56,685 --> 00:29:57,951
I think the watermelon
733
00:29:57,953 --> 00:29:59,686
with the little bit
of lime juice
734
00:29:59,688 --> 00:30:01,788
is gonna cut through
the butteriness of the scallop,
735
00:30:01,790 --> 00:30:06,193
and everything that I wanted
to be there was there.
736
00:30:06,195 --> 00:30:08,162
- I'm stressed
about the moment,
737
00:30:08,164 --> 00:30:11,365
I wanna make sure
everything is done on time.
738
00:30:11,367 --> 00:30:13,066
Think I'm
a little more focused.
739
00:30:13,068 --> 00:30:16,537
I realize it's just two spots,
and I want one.
740
00:30:16,539 --> 00:30:18,572
- Five minutes!
741
00:30:18,574 --> 00:30:20,774
- In the first challenge,
742
00:30:20,776 --> 00:30:24,011
I let somebody else
butcher my meat.
743
00:30:24,013 --> 00:30:26,346
This time I have
everything under control.
744
00:30:26,348 --> 00:30:28,549
I'm gonna rock it.
745
00:30:28,551 --> 00:30:29,816
- 2 1/2 minutes.
746
00:30:29,818 --> 00:30:32,486
- I feel really good
about the mussels,
747
00:30:32,488 --> 00:30:34,021
but I wish I was
already plating.
748
00:30:34,023 --> 00:30:36,156
Ah,!
749
00:30:36,158 --> 00:30:38,592
The six of us in the kitchen
have a lot of stress.
750
00:30:38,594 --> 00:30:40,394
My first round, I ended up
with a messy plate,
751
00:30:40,396 --> 00:30:45,566
but I'm not gonna put out
a dirty plate this time.
752
00:30:45,568 --> 00:30:47,267
- I'm so happy to have
a second chance.
753
00:30:47,269 --> 00:30:50,304
I really want to show
something different,
754
00:30:50,306 --> 00:30:51,338
something fun
and exciting.
755
00:30:51,340 --> 00:30:52,673
- One minute! One minute!
756
00:30:52,675 --> 00:30:54,308
- In the last
minutes of plating,
757
00:30:54,310 --> 00:30:55,776
I'm forgetting
about my shrimp.
758
00:30:55,778 --> 00:30:57,311
- 15 seconds.
759
00:30:57,313 --> 00:30:59,346
- It's just stress,
and I look at the shrimp,
760
00:30:59,348 --> 00:31:04,518
and I'm thinking
they might be overcooked.
761
00:31:07,623 --> 00:31:10,357
- I'm waling my dishes
over to the judges.
762
00:31:10,359 --> 00:31:12,826
Presentation-wise,
it looks different,
763
00:31:12,828 --> 00:31:15,963
it smells different,
so it's looking good.
764
00:31:15,965 --> 00:31:19,266
- I'm looking down
at my plates,
765
00:31:19,268 --> 00:31:21,134
and I know my flavors
are right.
766
00:31:21,136 --> 00:31:23,036
I'm going to walk outta here
with a chef coat.
767
00:31:23,038 --> 00:31:25,739
- Ed, please tell us
what you've made.
768
00:31:25,741 --> 00:31:29,343
- I have a blend of Asian
and Southern food.
769
00:31:29,345 --> 00:31:30,944
A sweet Asian custard,
770
00:31:30,946 --> 00:31:32,546
and then on top of that,
you've got a few slices of duck
771
00:31:32,548 --> 00:31:36,483
with barbecue sauce,
pickled corn, and candied bacon.
772
00:31:36,485 --> 00:31:39,086
- I have
a jumbo stuffed prawn
773
00:31:39,088 --> 00:31:40,854
with a mousseline
of shrimp,
774
00:31:40,856 --> 00:31:42,155
and it sits
on a yuzu beurre blanc,
775
00:31:42,157 --> 00:31:45,025
with a ponzu pudding
and soy-glazed watermelon.
776
00:31:45,027 --> 00:31:47,261
- I have a seared scallop
777
00:31:47,263 --> 00:31:51,298
with baby clams,
bacon, corn--
778
00:31:51,300 --> 00:31:52,566
the garnish is
watermelon and snap peas
779
00:31:52,568 --> 00:31:54,468
tossed with a little bit
of lime juice.
780
00:31:54,470 --> 00:31:59,806
- I made creamy polenta
with a bacon-wrapped shrimp,
781
00:31:59,808 --> 00:32:02,109
and a port wine fig sauce.
782
00:32:02,111 --> 00:32:09,816
- I did a scallop two ways.
783
00:32:09,818 --> 00:32:11,685
- What you have
in front of you is mussels.
784
00:32:11,687 --> 00:32:13,353
The pasta in there
is fregula.
785
00:32:13,355 --> 00:32:16,590
On the side is
charred corn panna cotta
786
00:32:16,592 --> 00:32:19,726
and charred shrimp.
787
00:32:22,797 --> 00:32:25,098
- Janine, how do you feel
you did today?
788
00:32:25,100 --> 00:32:28,702
- I, um, took your advice,
and I simplified it a bit.
789
00:32:28,704 --> 00:32:31,305
- I would've liked
to see the watermelon,
790
00:32:31,307 --> 00:32:34,541
being garnish,
be more of a part of the meal,
791
00:32:34,543 --> 00:32:35,809
as opposed to
this ostracized--
792
00:32:35,811 --> 00:32:37,744
- there was a little on top.
- Okay.
793
00:32:37,746 --> 00:32:39,212
- I tried
to incorporate it like that.
794
00:32:39,214 --> 00:32:42,249
- Growing up in new England's
kinda like home,
795
00:32:42,251 --> 00:32:44,384
and I can taste
every single component.
796
00:32:44,386 --> 00:32:46,353
Simple? Yes.
797
00:32:46,355 --> 00:32:48,221
Well-executed? Yes.
798
00:32:48,223 --> 00:32:50,991
- Thank you.
I appreciate that.
799
00:32:50,993 --> 00:32:53,360
- Molly, do you feel
that you put a dish out
800
00:32:53,362 --> 00:32:54,761
that will earn you
a Top Chef coat?
801
00:32:54,763 --> 00:32:57,564
- I sure hope so.
802
00:32:57,566 --> 00:32:59,633
- The shrimp's
overcooked.
803
00:32:59,635 --> 00:33:02,035
Again, the skill's there,
804
00:33:02,037 --> 00:33:04,971
but that one element
is definitely not right.
805
00:33:04,973 --> 00:33:06,740
- It is a dish
that really could've
806
00:33:06,742 --> 00:33:08,775
come this close to being
a magnificent dish.
807
00:33:08,777 --> 00:33:11,078
It needed a little bit
of marrying of flavors,
808
00:33:11,080 --> 00:33:15,382
and a little bit
of push, overall.
809
00:33:15,384 --> 00:33:17,517
- Ed, do you feel like
what you put out today
810
00:33:17,519 --> 00:33:19,252
should earn you
a chef's coat?
811
00:33:19,254 --> 00:33:21,221
- Yes, I do.
I think it's a pretty good dish.
812
00:33:21,223 --> 00:33:22,389
- I love the flavors.
813
00:33:22,391 --> 00:33:23,557
I love what's
happening in there.
814
00:33:23,559 --> 00:33:27,194
Presentation is fantastic.
815
00:33:27,196 --> 00:33:28,895
- I think the duck may've gone
a little bit over,
816
00:33:28,897 --> 00:33:33,100
just in the way
I wanna eat the duck.
817
00:33:33,102 --> 00:33:35,068
- Grayson...
818
00:33:35,070 --> 00:33:36,236
- Why figs and shrimp?
819
00:33:36,238 --> 00:33:38,438
- I bacon-wrapped
the shrimp
820
00:33:38,440 --> 00:33:40,407
because I like
the flavors together.
821
00:33:40,409 --> 00:33:41,575
- So the fig is really
playing off the bacon,
822
00:33:41,577 --> 00:33:42,676
not so much the shrimp?
823
00:33:42,678 --> 00:33:43,577
- Right.
824
00:33:43,579 --> 00:33:44,778
- I'm asking
these questions
825
00:33:44,780 --> 00:33:45,812
because you should
have intention.
826
00:33:45,814 --> 00:33:47,147
Because to my mind,
827
00:33:47,149 --> 00:33:48,415
figs and shrimp don't
make a whole lot of sense,
828
00:33:48,417 --> 00:33:49,983
but figs and bacon,
of course, make sense.
829
00:33:49,985 --> 00:33:51,318
This was a good
version of it.
830
00:33:51,320 --> 00:33:53,286
You put together
a nice dish.
831
00:33:53,288 --> 00:33:55,622
- I loved how you protected
the shrimp with the bacon,
832
00:33:55,624 --> 00:33:58,725
yet gave it a lot
of flavor.
833
00:33:58,727 --> 00:33:59,926
I like the whole
combination.
834
00:33:59,928 --> 00:34:01,695
- Thank you.
835
00:34:01,697 --> 00:34:04,431
- Andrew, how are you
feeling right now?
836
00:34:04,433 --> 00:34:05,699
- I'm very happy.
837
00:34:05,701 --> 00:34:07,100
You told me to cook
with confidence,
838
00:34:07,102 --> 00:34:09,836
and I hope that the flavors
truly come through.
839
00:34:09,838 --> 00:34:11,738
- I like how you got
840
00:34:11,740 --> 00:34:12,873
that smoked paprika
in there a little bit,
841
00:34:12,875 --> 00:34:14,107
and brought
those flavors out.
842
00:34:14,109 --> 00:34:16,443
I'm a little confused
by the panna cotta.
843
00:34:16,445 --> 00:34:18,245
- Okay.
844
00:34:18,247 --> 00:34:19,613
- You know, I wish you had
stopped right here,
845
00:34:19,615 --> 00:34:20,580
'cause I would've been
singing your praises
846
00:34:20,582 --> 00:34:22,616
for this nice
bowl of mussels
847
00:34:22,618 --> 00:34:24,518
that is so
different and fun.
848
00:34:24,520 --> 00:34:28,021
- Laurent, what do you
think about your dish?
849
00:34:28,023 --> 00:34:29,423
Do you think it merits
a chef's coat?
850
00:34:29,425 --> 00:34:31,458
- Well, I hope so.
851
00:34:31,460 --> 00:34:32,893
- This tartare is not
appetizing to me.
852
00:34:32,895 --> 00:34:34,261
It's not look--
it doesn't look appealing.
853
00:34:34,263 --> 00:34:37,063
It's almost gray.
854
00:34:37,065 --> 00:34:38,365
- I got quite excited
855
00:34:38,367 --> 00:34:39,733
when you said,
"scallop two ways."
856
00:34:39,735 --> 00:34:41,935
The hot scallop
is cooked perfectly.
857
00:34:41,937 --> 00:34:43,837
I love the combination
with fennel,
858
00:34:43,839 --> 00:34:45,138
j think that all works.
859
00:34:45,140 --> 00:34:47,941
I have to agree with my
colleagues about the tartare,
860
00:34:47,943 --> 00:34:49,976
but overall I understand
the concept of your dish.
861
00:34:49,978 --> 00:34:51,845
So I appreciate that.
862
00:34:51,847 --> 00:34:53,046
- Thank you.
863
00:34:53,048 --> 00:34:55,315
- There are only
two slots left.
864
00:34:55,317 --> 00:34:58,251
Obviously, we have a very
big decision to make.
865
00:34:58,253 --> 00:34:59,786
We'll call you
back in a bit.
866
00:34:59,788 --> 00:35:04,691
- Thank you.
867
00:35:08,864 --> 00:35:10,363
- What do you think?
- You never know.
868
00:35:10,365 --> 00:35:12,499
They could talk you up,
and then be like...
869
00:35:14,303 --> 00:35:15,802
- I think it can
go anywhere too,
870
00:35:15,804 --> 00:35:17,437
and I feel proud
of what I did.
871
00:35:17,439 --> 00:35:20,073
I feel blessed to have
this second chance.
872
00:35:20,075 --> 00:35:21,241
Being from Austin,
873
00:35:21,243 --> 00:35:22,709
I certainly don't
wanna be one
874
00:35:22,711 --> 00:35:24,778
that doesn't even
make it into the top 16.
875
00:35:24,780 --> 00:35:26,947
It would be
an absolute heartbreak.
876
00:35:26,949 --> 00:35:29,749
It's in their hands now.
877
00:35:33,054 --> 00:35:34,287
- Molly's dish--
878
00:35:34,289 --> 00:35:37,691
the shrimp was just
completely overcooked.
879
00:35:37,693 --> 00:35:39,659
If we would have served
this shrimp in the restaurant,
880
00:35:39,661 --> 00:35:41,127
we would be
the laughing stock.
881
00:35:41,129 --> 00:35:44,130
- The flavor was quite bland
on the whole dish.
882
00:35:44,132 --> 00:35:45,932
- You got to get the main part
of the dish right.
883
00:35:45,934 --> 00:35:48,401
- Shrimp, man.
884
00:35:48,403 --> 00:35:49,736
- Laurent.
885
00:35:49,738 --> 00:35:52,138
- I didn't think it was
a clean, bouncy tartare.
886
00:35:52,140 --> 00:35:56,409
- I don't understand
this tartare and a hot dish.
887
00:35:56,411 --> 00:35:57,644
Typically, you serve
hot food on a hot plate.
888
00:35:57,646 --> 00:35:59,045
- Right.
- And tartare's cold.
889
00:35:59,047 --> 00:36:00,847
That spice--
I still don't get it.
890
00:36:00,849 --> 00:36:02,349
- Still taste it
on the roof of my mouth.
891
00:36:02,351 --> 00:36:04,251
- Edward.
892
00:36:04,253 --> 00:36:05,619
- I thought he did
a nice job.
893
00:36:05,621 --> 00:36:07,521
Making the mushi
in a short period of time,
894
00:36:07,523 --> 00:36:09,523
I think it had
a lot of flavor.
895
00:36:09,525 --> 00:36:13,527
- He floundered a little bit on
the actual cookery of the duck.
896
00:36:13,529 --> 00:36:16,096
- I overcooked the duck.
897
00:36:16,098 --> 00:36:17,297
- Andrew?
898
00:36:17,299 --> 00:36:18,565
- I wish Andrew'd
just stop the mussels.
899
00:36:18,567 --> 00:36:20,066
I don't understand
the panna cotta,
900
00:36:20,068 --> 00:36:21,468
I don't understand
the little,
901
00:36:21,470 --> 00:36:22,469
chopped-up shrimp thing
over there.
902
00:36:22,471 --> 00:36:23,670
- Amen.
903
00:36:23,672 --> 00:36:24,871
- And the mussel dish
was good.
904
00:36:24,873 --> 00:36:27,541
- He is a definite middle-ground
player right now.
905
00:36:27,543 --> 00:36:29,175
- I really did
believe in it, though.
906
00:36:29,177 --> 00:36:30,644
- Grayson.
907
00:36:30,646 --> 00:36:33,046
- It was totally different from
a standard shrimp and grits.
908
00:36:33,048 --> 00:36:34,447
Emeril and I cook
this stuff every day.
909
00:36:34,449 --> 00:36:36,283
- Yup.
- And that's not what we cook.
910
00:36:36,285 --> 00:36:38,451
- I thought it was
a solid dish.
911
00:36:38,453 --> 00:36:39,920
- The grits were
a little dense.
912
00:36:39,922 --> 00:36:44,357
It was flavorful,
but there were a few flaws.
913
00:36:44,359 --> 00:36:46,459
- And that leaves us
with Janine.
914
00:36:46,461 --> 00:36:48,028
- It's a tough one,
it's a tough one.
915
00:36:48,030 --> 00:36:49,195
It was a very good dish.
916
00:36:49,197 --> 00:36:50,196
It was all there
on the plate,
917
00:36:50,198 --> 00:36:51,531
but there was something
about the dish.
918
00:36:51,533 --> 00:36:53,033
It just had this
raw taste to it.
919
00:36:53,035 --> 00:36:55,368
- But Janine's scallop
was perfectly cooked,
920
00:36:55,370 --> 00:36:58,171
so, you know,
it's a hard one.
921
00:36:58,173 --> 00:36:59,372
- I think Janine
is a shoo-in.
922
00:36:59,374 --> 00:37:02,175
- Yeah, you are in, yeah.
923
00:37:02,177 --> 00:37:03,343
- There are
only two spots.
924
00:37:03,345 --> 00:37:05,178
- Mm-hmm.
925
00:37:05,180 --> 00:37:06,913
- I think we have
our 16 chefs.
926
00:37:06,915 --> 00:37:08,582
- Same here.
- Yup, I do too.
927
00:37:08,584 --> 00:37:10,550
- So do I.
928
00:37:21,530 --> 00:37:27,534
♪ ♪
929
00:37:27,536 --> 00:37:33,106
- Chefs, as you know,
there are only two slots left.
930
00:37:33,108 --> 00:37:34,808
Unfortunately,
931
00:37:34,810 --> 00:37:38,678
we're gonna have to send
four of you home tonight.
932
00:37:38,680 --> 00:37:40,213
- Molly, last round,
933
00:37:40,215 --> 00:37:41,581
you put together
a nice soup.
934
00:37:41,583 --> 00:37:43,416
We weren't
completely convinced,
935
00:37:43,418 --> 00:37:45,218
we gave you
an opportunity to come back,
936
00:37:45,220 --> 00:37:46,586
but unfortunately,
937
00:37:46,588 --> 00:37:49,789
you completely
hammered those shrimp.
938
00:37:49,791 --> 00:37:51,257
- Molly, please pack
your knives and go.
939
00:37:51,259 --> 00:37:53,893
- Thank you.
940
00:37:53,895 --> 00:37:57,097
Getting a second chance,
and then being eliminated
941
00:37:57,099 --> 00:37:58,598
is definitely bitter.
942
00:37:58,600 --> 00:38:03,403
I wish I could've represented
myself a little bit better.
943
00:38:03,405 --> 00:38:05,205
- Laurent...
944
00:38:05,207 --> 00:38:06,473
Gave you a second chance
to come back in.
945
00:38:06,475 --> 00:38:08,975
A lot of competing flavors.
946
00:38:08,977 --> 00:38:10,877
Unfortunately,
I don't think those flavors
947
00:38:10,879 --> 00:38:12,912
all worked together.
948
00:38:12,914 --> 00:38:15,515
- I'm sorry, Laurent.
Please pack your knives and go.
949
00:38:15,517 --> 00:38:20,553
- Thank you. Bye.
950
00:38:20,555 --> 00:38:21,755
- Ed...
951
00:38:21,757 --> 00:38:23,323
It was a real gutsy call
to do mushi.
952
00:38:23,325 --> 00:38:26,359
It's a hard dish to do
in a short time.
953
00:38:26,361 --> 00:38:27,761
Lot of depth of flavor,
954
00:38:27,763 --> 00:38:29,162
the duck was a little
overcooked, though.
955
00:38:29,164 --> 00:38:31,831
- Ed...
956
00:38:31,833 --> 00:38:34,834
Congratulations.
Come get your Top Chef coat.
957
00:38:34,836 --> 00:38:38,438
- Ha-lle-lu-jah.
958
00:38:40,675 --> 00:38:42,809
I will not disappoint you.
959
00:38:42,811 --> 00:38:45,311
Getting that jacket
is vindication.
960
00:38:45,313 --> 00:38:46,613
I feel like I've already
won something major
961
00:38:46,615 --> 00:38:49,683
just to get he.
962
00:38:54,655 --> 00:38:57,290
- Andrew...
963
00:38:57,292 --> 00:38:58,825
Janine...
964
00:38:58,827 --> 00:39:00,694
And Grayson...
965
00:39:00,696 --> 00:39:03,263
Only one of you
will move on
966
00:39:03,265 --> 00:39:06,733
to compete for $125,000
967
00:39:06,735 --> 00:39:10,770
and the title of Top Chef.
968
00:39:10,772 --> 00:39:12,338
- Janine...
969
00:39:12,340 --> 00:39:13,573
Put together a nice dish.
970
00:39:13,575 --> 00:39:15,542
Scallops were
nicely prepared,
971
00:39:15,544 --> 00:39:18,311
flavor of summer
came across.
972
00:39:18,313 --> 00:39:19,579
We're a little confused about
that little pile of watermelon.
973
00:39:19,581 --> 00:39:21,147
Don't know if it
needed to be there.
974
00:39:21,149 --> 00:39:24,084
But something needed to tie
the whole thing together.
975
00:39:24,086 --> 00:39:26,319
Grayson...
976
00:39:26,321 --> 00:39:27,554
Flavors were good.
977
00:39:27,556 --> 00:39:29,355
Wasn't the most
imaginative dish.
978
00:39:29,357 --> 00:39:30,757
We've seen
shrimp and grits before,
979
00:39:30,759 --> 00:39:32,125
I've seen
bacon-wrapped shrimp before.
980
00:39:32,127 --> 00:39:35,995
It was a little
unexpected with the fig.
981
00:39:35,997 --> 00:39:37,931
Andrew, it was a really
great plate of food.
982
00:39:37,933 --> 00:39:40,200
Then you had to go and
mess it up with the panna cotta
983
00:39:40,202 --> 00:39:42,802
and the grilled shrimp,
and whatever else on there.
984
00:39:42,804 --> 00:39:44,571
I wish you had just
stopped with mussels.
985
00:39:44,573 --> 00:39:46,639
- Me too.
986
00:39:49,644 --> 00:39:51,878
♪ ♪
987
00:39:51,880 --> 00:39:55,014
- I'm sorry, Andrew.
Please pack your knives and go.
988
00:39:55,016 --> 00:39:57,350
- Thank you.
989
00:39:57,352 --> 00:39:58,718
It sucks to know
you were that close.
990
00:39:58,720 --> 00:40:02,956
I thought that jacket
was mine.
991
00:40:02,958 --> 00:40:10,964
♪ ♪
992
00:40:13,801 --> 00:40:18,204
- Janine and Grayson,
it's down to the two of you.
993
00:40:18,206 --> 00:40:20,173
One of you will be
getting a Top Chef coat,
994
00:40:20,175 --> 00:40:24,878
and the other
will be going home.
995
00:40:35,705 --> 00:40:41,676
♪ ♪
996
00:40:41,678 --> 00:40:43,077
- Janine and Grayson,
997
00:40:43,079 --> 00:40:45,980
one of you will be
getting a Top Chef coat,
998
00:40:45,982 --> 00:40:50,685
and the other
will be going home.
999
00:40:59,161 --> 00:41:04,432
Grayson...
1000
00:41:05,868 --> 00:41:08,236
Congratulations.
You'll be moving on.
1001
00:41:08,238 --> 00:41:09,937
- Good job.
1002
00:41:09,939 --> 00:41:13,174
- I'm sorry, Janine.
Please pack your knives and go.
1003
00:41:13,176 --> 00:41:15,710
- She says, "you're in!"
1004
00:41:15,712 --> 00:41:20,748
I feel exhausted,
but I'm happy I am where I am.
1005
00:41:20,750 --> 00:41:22,850
Thank you.
1006
00:41:22,852 --> 00:41:26,454
- I'm disappointed
not to make it in the top 16.
1007
00:41:26,456 --> 00:41:27,789
I just didn't wanna be
1008
00:41:27,791 --> 00:41:31,225
the last one next to
the person that got the jacket,
1009
00:41:31,227 --> 00:41:34,595
and that's
exactly what happened.
1010
00:41:41,070 --> 00:41:43,437
- I live right by there.
- Oh, do you, really?
1011
00:41:43,439 --> 00:41:44,772
- On Broadway,
where treasure island is.
1012
00:41:44,774 --> 00:41:45,773
- Wow.
1013
00:41:45,775 --> 00:41:47,642
- Walking into the house,
1014
00:41:47,644 --> 00:41:50,645
I feel a moment of relief,
like, I made it.
1015
00:41:50,647 --> 00:41:52,413
- Man...
1016
00:41:52,415 --> 00:41:53,981
- How's it going?
1017
00:41:53,983 --> 00:41:55,550
- This house is big.
1018
00:41:55,552 --> 00:41:56,918
- How you doing, man?
1019
00:41:56,920 --> 00:41:59,353
- I'm breathing for the first
time in a couple hours,
1020
00:41:59,355 --> 00:42:01,255
and it feels good.
1021
00:42:01,257 --> 00:42:04,692
But Grayson and I have made it
by the skin of our teeth,
1022
00:42:04,694 --> 00:42:08,162
so I feel like I'm starting out
at the bottom of this race.
1023
00:42:08,164 --> 00:42:09,964
- Congratulations.
1024
00:42:09,966 --> 00:42:12,166
Did it again.
1025
00:42:12,168 --> 00:42:14,669
- I don't want
the other chefs thinking,
1026
00:42:14,671 --> 00:42:16,737
"Ed and Grayson,
they're the underdogs
1027
00:42:16,739 --> 00:42:19,674
because they had to
cook again."
1028
00:42:19,676 --> 00:42:23,010
We just got
more experience, okay?
1029
00:42:23,012 --> 00:42:26,881
Okay, cheers.
- Cheers.
1030
00:42:28,684 --> 00:42:34,355
- The final 16 chefs
have been chosen.
1031
00:42:36,692 --> 00:42:38,192
- Watch out.
- Where's my team?
1032
00:42:38,194 --> 00:42:40,127
- This season,
on Top Chef,
1033
00:42:40,129 --> 00:42:42,797
they will battle it out
across the great state of Texas.
1034
00:42:42,799 --> 00:42:44,699
- Uh-, here we go.
1035
00:42:44,701 --> 00:42:46,167
- I'm sorry, we need
to get someone here, please.
1036
00:42:46,169 --> 00:42:49,036
- The journey begins
in historic San Antonio.
1037
00:42:49,038 --> 00:42:51,138
- Whoo!
- Can you believe it?
1038
00:42:51,140 --> 00:42:53,474
- Nothing here is normal.
1039
00:42:53,476 --> 00:42:55,610
- I better see
some mother[Bleep] Snakes
1040
00:42:55,612 --> 00:42:56,611
on some
mother[Bleep] Plates.
1041
00:42:56,613 --> 00:42:57,912
- Oh, my God!
1042
00:42:57,914 --> 00:43:00,448
These challenges
are hard as.
1043
00:43:00,450 --> 00:43:02,083
So sorry.
1044
00:43:02,085 --> 00:43:05,987
- As the temperature rises,
tempers flare in Dallas.
1045
00:43:05,989 --> 00:43:07,288
- Why are you plating
with a plastic spoon?
1046
00:43:07,290 --> 00:43:08,556
- Are you turning
into Howard Hughes?
1047
00:43:08,558 --> 00:43:09,991
- My [Bleep]Ing egg.
Bull.
1048
00:43:09,993 --> 00:43:13,394
- And in Austin,
the fierce competition
1049
00:43:13,396 --> 00:43:15,296
pushes some chefs
to the breaking point.
1050
00:43:15,298 --> 00:43:17,098
- This is the hardest thing
I've ever done.
1051
00:43:17,100 --> 00:43:18,933
- She's completely
freaking the [Bleep] out.
1052
00:43:18,935 --> 00:43:21,035
It's a total meltdown.
1053
00:43:21,037 --> 00:43:23,104
- You love driving the bus.
Hitting people.
1054
00:43:23,106 --> 00:43:24,906
- I expected
a lot more from you.
1055
00:43:24,908 --> 00:43:26,240
- They were crappy.
1056
00:43:26,242 --> 00:43:28,509
- You have nothing nice to say,
don't say anything.
1057
00:43:28,511 --> 00:43:30,411
- In our biggest
season ever,
1058
00:43:30,413 --> 00:43:33,347
it's the biggest
twist of all.
1059
00:43:33,349 --> 00:43:35,917
- It's not over just yet.
1060
00:43:35,919 --> 00:43:38,419
- The competition continues
online,
1061
00:43:38,421 --> 00:43:39,887
hosted by Tom Colicchio.
1062
00:43:39,889 --> 00:43:41,355
Time's up.
1063
00:43:41,357 --> 00:43:42,757
For the first time
in Top Chef history,
1064
00:43:42,759 --> 00:43:44,258
eliminated chefs
will unpack their knives
1065
00:43:44,260 --> 00:43:46,761
for the chance to get back into
the Top Chef competition.
1066
00:43:46,763 --> 00:43:48,095
The winning chef is...
1067
00:43:48,097 --> 00:43:50,131
You get the win here.
Get to keep the coat.
1068
00:43:50,133 --> 00:43:51,432
- For the world premiere
1069
00:43:51,434 --> 00:43:54,235
of Last Chance Kitchen,
go to bravotv.com now.
1070
00:43:54,260 --> 00:43:58,260
== sync by elderman ==