- It's the Top Chef: Texas reunion.
- There's nothing overtly sexual in their intent.
- It all comes out. - It is hot in Texas.
Has Sarah accepted defeat?
- I think it's really
That it's being brought up now.
- The mean girls try to save face.
- Sometimes in a restaurant
you go off the handle a little bit.
- And will Beverly finally stand up for herself?
- I did feel I wasn't treated fairly sometimes.
When it's about my work ethic, that gets personal.
- Do you think that you owe Bev an apology?
The Top Chef: Texas reunion starts now.
♪ Top Chef: Texas 9x18 ♪ Reunion Original Air Date on March 7, 2012
Hey, everybody, I'm Andy Cohen,
and welcome to the Top Chef: Texas reunion.
It's great to see everybody.
Let's say hi to our judges.
Hi, Gail Simmons. - Hi, Andy Cohen.
- Tom, how are you? - Hi, Andy.
All right. - Hi, Padma.
- Hi, sweetie. - Emeril.
- Andy, how are you?
- And the Hugh-Nibrow.
How are you?
Hugh Acheson.
Let's say hi to the fantastic chefs
of Top Chef: Texas.
Hey, everybody.
- Hey. - Hello.
- Let's congratulate
our newest Top Chef.
Paul.
== sync by elderman ==
Paul, has it sunk in yet?
- Um, not quite.
- What did it feel like to win?
- It was just a huge release.
It felt really, really good.
It definitely gives me
Or a lot nervous.
- Okay, well, let's take a look at Paul's journey
to Top Chef.
- I'm just super-nervous right now.
I started cooking
later than most people start--
between the ages of 15 and 22.
I'd sell weed for my friends
so I could have extra money.
And I just woke up one morning,
my apartment's trashed,
and I decided that I needed
to do something with my life.
That's when I started to pursue
a culinary career.
And it's helped shape me
into a stronger person.
- Come and get the jacket.
- Thank you so much.
- You can win this.
I think you will win.
- Every single time I do a service,
I criticize myself.
The passion gets the better of me.
- It looks beautiful, Paul.
- Thank you.
I always want to push
to make sure that I can do better.
'Cause that's the only way I can evolve.
- Pickles, pepper. - That's hot.
- A million scoville units? That's all right.
I'll stay away from that.
Paul is like the king of cool.
He just gets in there, he's got a quiet confidence.
- Wow.
- Foie gras and bacon, strawberries.
- I hope he was wearing a glove
when he put his hand on the plate.
- But, see, you're scared, and that's good.
You're worried.
- The person we felt
that just completely hit it out of the park
was Paul.
- Paul.
- That would be Paul's.
- Paul.
- You can take something so simple
and make it so revelatory.
That's an amazing, amazing gift.
- Welcome to Whistler. Welcome to British Columbia.
- I'm very proud that I'm here
in the finals.
There has been a lot of battles fought,
and there's been a lot of battles won.
But it's about winning the war.
- Paul, you are Top Chef.
- It seems so surreal.
I'm still trying to find words to describe
how I feel right now.
I'll take this experience with me
for the rest of my life, and it's pretty amazing.
- Amazing.
- Cool. Thank you.
- Tell me what it felt like
having your parents there.
- It was huge, 'cause I feel like I've never made
my mom or my dad proud ever.
Just seeing 'em there so happy,
it definitely touched my heart.
- What did they say to you?
- That they were just really proud of me.
And I guess I've probably been waiting
to hear them say those kinds of words
for a very, very long time.
So it felt really good that I got to do it
on Top Chef.
- What's your grand total of winnings?
- I think it's $185,000.
- Wow.
- And a trip to Costa Rica.
And a Prius. Yeah. - Wow.
Tom, what did it come down to in the end?
- It was as difficult a decision as we ever made
because Sarah
went sort of really outside her comfort zone
and pulled it all off.
But Paul gave us a near flawless meal.
- Sarah, you seemed visibly shaken
at the end when Paul was named Top Chef.
- Really, really great work. - Exceptional.
- What was going through your head?
- It was just shock, you know.
You want it so bad.
You know, you put your heart out into that food.
And I told myself I wasn't gonna cry.
Sorry, guys. - Well, it's emotional.
- But this is my life.
So I felt really accomplished,
no matter what was gonna happen.
- Do you think you were robbed?
- No.
- Talk to me about that night.
Because I heard from someone in production
that you actually told a judge
in the heat of the moment to "eff off."
- I don't believe that.
- You don't believe that? - No.
- I mean, you were-- you were there.
- I did not say that. - Okay.
All right.
- I was really emotional
and really sad,
but I don't remember saying that,
and, if I said that, I didn't mean that at all.
And I think it's really
That it's being brought up now.
What do you want me to say?
Emeril is, like--
he's the chef that I grew up
looking up to.
And I felt like through the whole competition
he was really, really pushing me.
And I love him. I mean--
- I love your food.
- Thank you, Emeril.
- Seeing how Sarah, from the beginning of the competition
to the very end of the competition,
it was just a complete evolution.
And at the end,
you were doing stuff that I was like,
"wow, is this really gonna work?"
But you pulled it off.
- Thank you.
- Nice to hear from your culinary idols.
- Absolutely.
- Okay, our first viewer question comes
from Shannon in New Orleans,
who says, "Were the chefs mad when they showed up
"and found out 29 chefs were starting the season,
and they had to cook their way into a Top Chef coat?"
- I was a big fan of, you know, showing up
and seeing everyone.
I've watched the show in the past
and formed my own opinions
that maybe certain people are on just for the personality.
So I thought this actually gave
all of us a chance to prove to the viewers
that we're on the show 'cause we can cook.
- Bonnie from Chicago,
she says, "I love Bev,
"but is she emotionally stable?
"She cries so much.
Is it a medical condition?"
Bev, you're a crier.
- I was totally the crybaby of the season.
That's fine.
I really feel that, like, the emotions
helped me really put myself on the plate.
And I don't know if that's a bad thing, you know.
- Well, Bev isn't the only one
who cried this season.
You chefs could have flooded the Rio Grande
with the amount of tears shed in Texas.
- Right here.
- You're not gonna make me cry.
It's my dream to really make it far.
And, um--
- I told myself, coming into this competition,
I'm not gonna cry.
No matter what happens,
it's not worth crying about.
I feel like such an idiot right now.
I never cry in my kitchen.
There's no crying in fine dining, right?
- Love that quote.
- Sorry. Couldn't finish that. Thank you.
- Oh!
- I see Sarah starting to tear up,
then I start to tear up.
- Gonna make me cry.
- It's me.
- Aw!
- Why me? - - It's intense.
I'm not cut out for it.
And I feel worse about sending her home.
- Dakota's been crying almost all evening.
That's ridiculous.
This is the hardest thing I've ever done.
- Don't be-- don't be upset.
- Damn! Sometimes you cry after great sex.
This is one of those moments.
- Mary Lou from Lafayette, Louisiana, said,
"Can you ask Sarah why she cries after great sex?
I don't get it."
- Yeah, I don't either.
It was, like-- - maybe it's not great.
- There are some good sex out there
with a little bit of a teary orgasm, I think.
- A tear-gasm.
Shea from L.A. writes,
"Malibu Chris and Grayson are so flirty on Twitter.
"Inquiring minds want to know.
Are they an item?"
See, I picked up on this too.
Aww.
- No, we're not.
- No. No.
- No. We like to play on Twitter.
- We're flirty people, you know? Just we like to have fun.
- Okay, you're beet red,
and it's not your Malibu complexion?
- No, it's the tan. I swear.
So am I, I feel like...
Whew. - It's hot in here.
- Hot. - It's freezing over here.
- Well, one thing we've all learned
about Grayson is that she doesn't mind
speaking her mind.
Let's take a look at Grayson in action.
- Earmuffs. Are we speeding and rolling?
- Yeah. - Holy . Come on, guys.
I feel like I have a in my ass.
The competition has definitely made me more ballsy,
and I'm a pretty ballsy person to start with.
I wanted it to look like a chicken got slaughtered
on the plate, and the quail egg
symbolizes the baby that was inside her
when she got slaughtered.
- Wow.
- . Okay.
- Grayson says all the things that sometimes I'd like to say.
- Why is this the winning stuff?
- It's gonna be like sex in the mouth.
- Oh. - Well--
- yeah, okay. - Completely inappropriate.
Linds, you jammed out with your clam out.
- What?
- She makes me uncomfortable sometimes.
- Jesus Christ! - Can y'all please cut that?
- Oh, snap. Just got me wet.
- Grayson always just takes it a little further.
- Believe it or not, I was a girl scout.
And I know a lot of songs.
♪ "Ah" went the little green frog one day ♪
♪ "ah" went the little green frog ♪
♪ "ah" went the little green frog one day ♪
♪ but his eyes wouldn't let him go, "mm-ah-mm-ah-mm-ah-ah ♪
Okay, that's it.
In the kitchen, there's a lot of profanity.
- Yes, as we've seen in nine seasons of Top Chef.
- Yeah.
- All right, we have a lot more coming up.
We'll be back.
- There's nothing overtly sexual in their intent.
There's just--
- We are back with the chefs
and judges from Top Chef: Texas.
Well, you 16 were some of the most talented chefs
that have ever been in this competition.
And you even managed to create
a new Top Chef spinoff.
Watch this.
- I'm starting a new show next year.
- Okay. - It's called Mediocre Chefs.
- So the idea is to win the competition
by putting out mediocre food.
And we've got a couple episodes lined up.
- Get ready for our biggest season ever.
- Ah, Jesus.
- It's all overcooked.
- Chefs have come from around the country
to compete in the not-so-prestigious competition,
Mediocre Chef.
- It's not about being a great chef.
It's riding that line in the middle...
Where it just passes muster.
- They'll be put through 24 fairly easy challenges.
- Mediocre-- that's the only way I know
and feel safe about my dish.
- It was just an okay dish done in a mediocre style.
- Oh, my God. Thank you.
- You want to be mediocre chef,
and I don't like to lose.
I want to make sure that I make it
to the winners' circle.
I want to win this competition.
- Tonight's menu was underwhelming.
- Ah!
- Joining me at judges' table,
head judge Tom Colicchio...
- I've got to say, in all the years of doing this,
this has been one of the finest meals
that I've had the pleasure of eating.
- I'm really sorry that you got that from me in any way.
- And Food & Wine magazine's Gail Simmons.
- Ty gave us this sort of mountain of mediocre food.
- At stake for the winner,
a feature in their local newspaper...
- Oh!
- A $125 gift card...
And the title of Mediocre Chef.
- Did you ever think,
"am I gonna win this with a chicken salad sandwich?"
- I think it's definitely possible.
- Yeah, exactly.
- Mediocre Chef is coming soon.
- That's so awesome.
- The magic of editing.
- Ed, where did you get the idea
for Mediocre Chef?
- You know, we've been-- at that time
in the competition, we were so stressed out.
And it does seem like we were just putting out
such mediocre food.
So, I was like, we should turn this into a whole competition.
- Hillary in New York City said,
"Why were the judges so hard on the chefs this season?
Were they not up to the Top Chef standard?"
- I think we were cranky 'cause it was 115 degrees everywhere.
- That is true, but also I think it's actually just the opposite.
If anything,
I think some of the challenges
we gave the chefs this season were harder
than we've ever given in the past
because we knew just how accomplished
and talented they were.
- Well, for the first time, a secret competition
was happening behind the scenes where every eliminated chef
was given the opportunity
to cook their way back into a Top Chef coat.
Take a look at Last Chance Kitchen.
- "Please grab your knives and meet me in the kitchen,
"where you'll have another opportunity
to prove yourself."
- Three, two, one...
- I'm gonna have to go with Andrew.
Keith. - Thank you, chef.
I thought it was all over,
and now emotions are running one more time.
- Keith, two for two, man.
- This is redemption for me.
Let's see what's next.
- Nyesha. - Oh!
- I'm really happy that Nyesha gets another chance
to go back in and prove herself,
because she was kind of brought down by my mistake.
- From the beginning,
Heather talked bad about a lot of people.
I really want to shut Heather up.
- Nyesha, it is yours again.
- Congratulations.
- Nyesha. Nyesha.
This is like your kitchen. - Absolutely.
- This is yours. - Yes, chef.
- Could have your name on the door soon.
- Yeah.
This is what courses through my veins.
This is what makes Nyesha Nyesha.
- Anybody betting on Beverly here?
No one.
- That's all right. - They're selling you out here.
- I'm like, "you know what, guys, I don't care, I got this."
As soon as you lose faith in yourself,
that's when you're done. - Beverly...
You're the winner. - Whoo!
♪ Glory, hallelujah ♪
- The winner of today's challenge
gets back into the Top Chef competition.
Beverly.
- The other four are gonna be
completely mind- over this.
I know I would be.
- Bev, congratulations
on winning Top Chef: Last Chance Kitchen.
Sarah B. wrote, "in Last Chance Kitchen,
"Nyesha got screwed
"because Tom had the two chefs exchange ingredients.
Not fair. I'm actually depressed about it."
- I did that, right?
It was fair, you know.
There were a lot of comments made that, you know,
Nyesha ended up with a bunch of Asian ingredients
that she wasn't used to using.
But Beverly got a bunch of ingredients
that she didn't choose.
I mean, do you guys think it was fair?
- Yeah.
- You can say no. - No, I mean,
it's a challenge.
I mean, you roll with it,
but it definitely threw me
for a loop for sure.
- Hayley bath from Chicago said,
"Do the chefs think it was fair
"that the winner of Last Chance Kitchen
came back into the competition?"
- Well, it was awesome to have
the opportunity to come back.
As much as we did a lot of team challenges,
it was very much Top Chef singular.
So it was good.
- Yeah, I always think that, you know,
everyone should be given a second chance.
You know, you had a bad day or something,
and it's like, if you can seize that opportunity again,
you really show something.
- Being the person that got eliminated
after Bev came back,
let me officially say that I do not like
Last Chance Kitchen.
- Well, Last Chance Kitchen isn't the only thing
burning up the Internet.
There are photos like this one popping up
all over the place. Check this out.
- We had to submit those with my application
for an apartment in Brooklyn.
- That's funny. - You know,
those are just some artistic photos.
There's nothing overtly sexual in their intent.
- Was that before or after Top Chef?
- That was way before Top Chef.
And a little bit of my coming out process.
And part of just embracing who I am.
- Well, we got an email
from Tom Colicchio in New York City,
who wrote, "is Ty-lor a bear?"
Are you a bear?
- It wasn't-- that wasn't me.
- Are you a bear? - I don't know.
I guess that would depend
on what your qualification of bear is.
Am I a furry guy? Yes, I am.
- Sorry, Tom.
Well, Sue from Green Bay
wants to know if Chris Crary is in love with himself.
Ty, what do you think?
- What do I think? - What do you think?
- Aww.
- Um, you know,
he's a confident, very good-looking man
and a talented chef, so...
- Oh, thank you. - Doesn't necessarily mean
that he's in love with himself.
- Thanks, buddy.
- Well, let's check out the evolution of Malibu Chris.
- Oh, my. - Nice.
- Hopefully, I don't get fat while I'm here.
That's gonna be a problem.
Growing up, I was the chubby, funny kid.
I was the thick guy. Oh, my God.
Drinking, you know, a gallon of beer every night.
Then I'd pass out with half a burrito stuck in my chest hair.
It was really rough.
So fitness is a big part of my life.
I lost 70 pounds.
The sky's the limit now.
I mean, look at me.
Oh, yeah, who's that good-looking guy?
- First we started calling him handsome Chris...
- I need a mirror.
- Dreamboat Chris...
- Who's ready?
- And then somebody called him Malibu.
- Malibu, are you wearing a wife beater?
- I know. It doesn't match my shoes.
Thanks for pointing it out.
- He's definitely concerned about his looks.
- That's what you're wearing?
- Yeah. Why not?
- We're cooking.
Looks good, though. - Oh, thanks.
Even though I am the best-looking chef in the world,
I am single and... Looking.
So please call my cell phone number.
It's across the bottom of the screen right now.
- Ohh.
- That was amazing. - How embarrassing.
- So, Chris, obvious question-- are you still single?
- I am still single. Yes.
- Has being on Top Chef improved your game?
- Uh, I don't--that's to be determined, I guess.
- Well, we have a lot more
with the chefs and judges after this.
What did you feel like crossed the line?
- When it's a question about my work ethic,
that gets personal.
- Who said that?
- There probably could have been more of a--more of an effort.
- We're back with the chefs
and judges from Top Chef: Texas.
Well, this season, it seemed like the medic
was the 17th cast member in Texas.
Take a look.
- First accident.
- I don't need a medic.
I'm totally self-sufficient, thank you.
- Oh,. - Oh,.
- I'm sorry.
- I totally cut myself.
I said I was gonna do it, and I did it.
I'm an idiot.
- Ow.
- Burned my hand, chef.
- I seared my palm for fun.
- I just need a band-aid.
- Band-aid, please. - Band-aid by chance?
- Oh, my God.
- This heat, I mean, it could break any one of us.
- Don't mess with Texas, right? It might take you out.
- Whoa. - Wow.
- Whoo!
- Texas got the best of all of us.
- Jamie said, "when Sarah overheated
"at the barbecue challenge, why was Ed such a dick?
It wasn't her fault."
- I admit it. I was a dick.
- Guilty as charged.
- You can't-- there's nothing I can say.
I was-- it's very, very intense.
- It's hard, yeah.
- Put anyone in that situation, I think,
you know, I overreacted.
- Well, Sam from Eugene, Oregon, said, "is Chris Jones
as nuts as he comes across on the show?"
Before we answer that, take a look at this.
- Yes!
- He was crazy.
- For the rest of you non-Trekkies,
the Kobayashi Maru is a challenge
that Starfleet Academy had to test their captains
in an impossible situation.
- Jonesy. He's probably one of the weirdest dudes
I've ever met.
He has a pink knife bag.
- It's pink. - Ponytails in his hair.
Sunglasses on his head,
as well as glasses on his face.
He's wearing socks and sandals.
Who is this guy?
- Oh, no. Oh, no.
- Chris Jones is like the child that you never really want.
- I'm ready for the quickfire. - Let's go cook.
- I got my banana.
You guys all happy where you're at?
Everything's nicey nice on you guys?
- Chris is talking to his chicken.
- Wow!
- It's like a nunchuck rib.
It's like, "wa-sa!"
- He is, like, molecular man.
- I like kind of playing with people's minds.
Use the force.
It's my witch's brew.
Just to put the spell on you, if you will.
And I'm just gonna carve them so we can make links out of 'em.
You can pretend to smoke it if you like.
It's the healthiest cigar that you'll eat.
- Does he get his ideas by, like, spinning around
and falling on the floor
and then being like, "I just got one"?
- I saw that you made The New York Times
the other day, though. Did you see that?
- I did make The New York Times.
- For your hair. - For my hair.
It's trending now in New York City,
which is kind of weird.
They did mention locks for love.
I'm really hoping that, if this does get PR,
maybe more people will do it.
- So, Grayson, is he nuts?
- Totally. But I love him. - Thanks.
- Dave from Boise, Idaho, wants to know,
"What's it like watching yourself on TV?"
- It's awful for me.
And it's funny, I've never been much of a drinker,
but Wednesday nights I've become
quite the social alcoholic, you know.
And usually, like, past the quickfire,
it's blurred and that's great, and I don't remember it.
- I've become antisocial on Wednesday nights.
I don't answer my phone.
- I usually, like, hide.
- Well, 90% of the viewer questions
that came in had to do with Beverly
and the way she was treated on Top Chef.
Let's take a look at one
of the most interesting and controversial chefs
Top Chef has ever seen.
- I do it for my family.
I've got a son and a husband
that, right now, I'm supporting.
I'm the one bringing home the bacon.
- Beverly. - Whoa.
- Good job. Bev is a loving person
and an amazing chef.
You ready? - Almost.
I type myself a note, "congratulations, Beverly.
You have won Top Chef season 9."
If I can believe it, I am gonna achieve it.
That's the beauty of who I am is I'm quirky, you know?
Sorry. Sorry.
I am a little nervous.
Sorry.
- I'm smelling my underwear. - Don't--
Oh, yeah, it's flambeing for sure.
- I said don't do the bourbon inside.
- I wear my heart on my shoulder,
and I'm not gonna be sorry for that, I'm sorry.
I was just thinking about how much I wish my husband was here.
- You can't let your emotions show,
because then they perceive you as weak.
- How are we gonna gang up on Beverly?
- I feel like people are talking about me.
- Why are you plating with a plastic spoon?
Use this. Get rid of that. Get rid of that.
- No, I got to have a dish.
- That's not what I'm saying, Bev.
- You do not make decisions that a chef would make.
Like, yes or no.
- You and I do not meld well together as a team.
- You kept asking me, "what do you think?
What do you think? How can I do that?"
You were up my dish.
- You can trust her... - She doesn't trust herself.
Sometimes you don't have
enough self-confidence to get the results.
- I'm like, I don't care what people think of me.
And I'm just gonna be me.
- Emotional to watch that? - Sort of.
Yeah, I was kind of thinking about maybe there were times
where I felt like maybe I could have been heard more.
But when I saw that people were--had my back
and they were supporting me and saying great things about me,
it just made me feel really good.
- Was your family supportive
of your decision to be a chef?
- Um, I come from pretty traditional Korean parents.
- Yeah. - And it comes from a culture
that really celebrates sons.
My dad's gonna kill me for this,
but he's like, "if you were my son
and you were going to culinary school, I'd kick your ass."
That's terrible to say.
But I think now, he's so proud of me.
Like, I'm in the Korean Beacon. Whoa, I made it.
- Ben from Little Rock, Arkansas, said,
"why were those women so awful to Beverly,
especially in restaurant wars?"
Lindsay, you were on her team.
- I think that a lot of it comes
from us being awake for over 40 hours
doing a barbecue challenge,
and then 8 hours later opening a restaurant, you know.
And sometimes in a restaurant
you go off the handle a little bit,
because you don't know how else
to get people to react.
There is a sense of urgency.
- So has anyone apologized
for anything that they said
during the season?
- Sarah did. - Yeah, and Beverly and I
both talked too. - When?
- In Whistler, I apologized for things
that I said that hurt her,
'cause I did not want to hurt anybody.
- I appreciate the apology. I really do.
Because I did feel I wasn't treated fairly sometimes.
And I just wanted to clarify how much I respect
all these chefs, and I respect all their opinions,
but sometimes when it goes into the personal,
that's when I feel like it does hurt.
- What did you feel like crossed the line?
- When it's a question about my work ethic,
that gets personal.
As a chef, that's my image,
and so I know on national TV
this is not what I want to be portrayed as.
- Who said that?
- Well, it was said, but--
- we saw Heather at judges' table,
we were actually surprised.
We've never seen someone
on the same team actually go after someone like that.
- I think our work ethics are completely different.
In the last challenge, you really had shrimp.
That's really what you focused on for two days.
- Wow, that just really hits me,
because I have a really strong work ethic.
- Yeah, that was not the right thing to do.
My intention was never to throw Bev under the bus.
That's dumb.
But sometimes I felt that she didn't trust herself
and that she would ask all these questions.
We're all executive chefs.
And there probably could have been
more of a-- more of an effort.
- I don't think I was slow
in the kitchen.
400 shrimp, peel and devein perfectly,
and then butterfly it,
and then I had to go back and cut it?
I was helping other people too.
- Do you think that you owe Bev an apology
for the work ethic comment?
- Beverly, what did you feel like crossed the line?
- When it's a question about my work ethic,
that gets personal.
- Well, Heather, do you think
that you owe Bev an apology
for the work ethic comment?
- I do not think I owe Bev an apology
for the work comment, because at that time,
that's really how I felt.
Everything that I've ever said is very truthful.
- I personally feel like she crossed a line
when she said something about work ethic.
- But that's not crossing the line if that's my opinion.
I mean-- - I don't think Heather
purposely said those things to make her feel bad.
- That night, I do feel like she bullied her.
I think that.
- And it seemed like you were the one
who was kind of standing up
for her the most.
- I mean, if it was anybody
and I thought somebody
was doing something up,
I'm gonna say it.
It just happened to be Bev that night.
- You know, I mean, I just want to be honest
and say that
that was hurtful, but I'm at peace
with whatever happened,
because I think they respect me.
I think I've earned the respect.
- I will say, Bev,
I don't think many people would handle
what you were put through and those emotions
with as much grace as you did.
- Thank you so much.
That means a lot to me.
- Well, Bev wasn't the only chef to take heat this season.
There was plenty of mean to go around.
Check it out. - Here we go.
- Are you guys scared?
- Scared of the girlies. - Scared of the girls?
- Jesus Christ, don't do that.
- I'm so sorry.
- I need help with the carving station.
- Yes, I understand that. I got it.
- I got you. - 10-4.
- The ladies are very tough.
They're a force to be reckoned with.
- Guys, the judges are pissed
that it's taking this long.
- Lindsay, I'll go out there and face them if you need me to.
I'm working as fast as--
- need the rest of the food.
I just want to get the food out
so I can move the table.
- Lindsay's completely out of control.
- Keith, why did we buy cooked shrimp?
- No one described what you were doing.
- Are these the same?
They're just loose?
- All those are the same shrimp. - Oh, God.
I don't feel good about this.
- Lindsay,
she over there talking.
- It's like sabotage.
- If you don't speak up
and people start throwing
Around, it's gonna be a problem.
- There's just something about Sarah that rubs me
the wrong way.
- Okay, I'm just putting it here.
All right?
- I'm already starting to see
the bitchy side of her.
- Onions, a nice char, but not, like, burnt.
- Okay. - tell me how to cook.
- Grayson, why are you cutting blueberries?
I really think we got to get set up.
- I am setting up.
I'm doing my dishes.
- I don't need you to get mad.
I'm just asking-- - maybe if you'd ask
in a different way.
- I am not here
to tell them your dish sucks,
your dish is great.
- If she had an opinion
about something, then say that.
You love driving the bus,
hitting people.
- No, no, no, stop, stop. - You guys don't speak up.
No, you stop it.
You guys don't speak up.
I'm always bossy pants,
but I don't think it's obnoxious.
- Heather is the most loudest, obnoxious person
I've ever met. - You're not my sous chef.
I don't need you to come to me
and ask me a thousand questions.
- We need to bang out these shrimp.
- Are they already precooked?
- There's a couple of girls that, if they went home,
I wouldn't be heartbroken.
- Ed! - I'm just saying.
- Don't worry, I'm gonna try and trip him tomorrow,
and maybe he'll twist his ankle.
- I understand what you're saying to me.
- Don't lie to me, bitch.
- I'm just saying, it's gonna come down to it.
It's all gonna come out.
- Wow. - Whoo!
- It all comes out.
- It is hot in Texas.
- Heather, Sarah, and Lindsay have taken heat online
for their attitude, which some people consider
to be ruthless.
Is this just you in the kitchen?
I mean, are the people you work with,
are they, like, "okay, yeah"?
- I want to say
that mentoring is such a big deal to me,
and, my team, I have hardly any turnover.
- What was your reaction
to yourself on the show?
- It's tough.
I don't want my family to see that.
I don't want my little cousins that look up to me
to think that I'm a mean person.
And I regret that maybe people see me
as a bully. That's not me.
But in the kitchen you have to do things to get it done.
- Heather?
- You can speak to Ty-lor.
- Heather was my chef
for three years,
and her direct and very hands-on nature
molded me to be the chef that I am today
and taught me a level of professionalism
that I never had before I met Heather.
- Tell the truth. She bullied you into doing that picture.
- Yep. I did.
- And that was probably the hazing process.
- I did. I made him become a chef too.
- Heather, do you think
you came off like a bully?
- This is my personality.
Whether it was edited or not, I stand behind--
I said every-- all of those things,
so it's not like people put words
in my mouth. I said everything there.
- I know things got pretty bad for you
on the blogs and Facebook.
What happened? - People sent letters
and phone calls to the restaurant.
- They actually sent death threats.
- A death threat. - Wow.
- You know, it got pretty bad. - That's crazy.
- It was pretty tough for me to take,
because when somebody says so many
negative things about you...
- Lindsay, you went after Keith
about the frozen shrimp.
In hindsight,
was that the right way
to handle the situation?
- We had never even
said more than hello to each other.
And then all of a sudden
we were in a group with eight people.
We had no idea what the hell we were getting ourselves into.
- Keith, do you feel like you took the fall
for something that was a team thing?
- I don't think I took the fall for the shrimp.
I took the fall for the dish that I created
that I was eliminated for.
I think that the shrimp was just that fart in the air.
I kept trying to move
around that.
I kept trying to move around it,
but somehow it just kept funking up the thing.
- That's a good way to put that.
- Well, believe it or not, at times,
our chefs were able to put the tension aside
and have a little fun.
Take a look.
- Oh. - Uh-oh.
- Let's go to Dallas.
- I'm stoked. I love road trips.
- This truck is a dick.
- Oh, is he giving him the finger?
- I swear to God, Chuy, I'm gonna punch you
in the face if you don't drive better.
I don't want to be stuck in the car with Chuy
and all of his stories.
I don't know if I could do
a six-hour car ride with that.
- The big surprise stop
is actually we're gonna meet
Chuy's dad, and Chuy's dad is gonna show us
how he won all previous eight seasons of Top Chef.
I mean, I don't know if you know that, but...
- If this were not a cooking show, but a dating show...
- Uh-oh. - If you put your profile
into a computer and I put my profile in the computer,
do you think your computer would match us up?
- I do not know much about you, to tell you the truth.
- Okay, so maybe when we get back, we'll try that.
One night with John Besh
or you win $5,000 and immunity in the next round?
- Dear lord baby Jesus,
please forgive me for cheating on my fiance
with John Besh.
My secret lover John Besh.
Jesus Christ.
- It was fun to road trip around Texas.
To be able to travel from city to city
made us stronger.
- Cute.
- Nicole wants to know, "Do the chefs feel
"that the girls had an advantage in restaurant wars
"because they could see everything the boys did
the night before and correct their faults?"
- We didn't have any time
outside of what you saw in the show
to do anything more.
- I mean, once you buy ingredients,
you buy ingredients.
They cooked first,
so they were possibly more tired.
- I mean, we were running on empty.
And we still, still came through
and did the best that we possibly could.
- Great job. - Did a great job, I thought.
- Paul, you and Grayson
recently got to cook for the First Lady.
Tell us about that. - Yeah, it was pretty cool.
It was for the First Lady's initiative
to fight obesity.
- So one of the things we've been doing
is doing a lot of great work in schools,
and we've made some real improvements
to make sure we got great nutrition standards
for your school lunch program, right?
And we're working with great chefs like these
to come in and make it fun and exciting.
Please welcome the First Lady
of the United States, Mrs. Michelle Obama.
- How are you? - Good.
- So we have come a very long way
in our first two years of Let's Move,
and the truth is is that your brain works better
on good food.
And we need you guys to be at your very best,
because you're gonna be the ones that are gonna be
the next leaders for our country, right?
- We have six chefs that we've brought in.
They're going to put
the First Lady's healthy eating plan
right on the plate.
- This is going to be an exciting competition.
Your time starts now.
- It was, you know, a blast to do,
and this is a reality show,
it's a lot of fun, we have a great time doing it,
but it's also great that we can get across
this very important message of childhood obesity, so...
- Excellent.
Brooke from Chicago says, "I love Emeril on the show.
"Can you ask him what his favorite and least favorite part
of judging is?"
- The least favorite part
of being the judge is when you got
to send someone home.
That's difficult.
The exciting part
is seeing how much passion
is on the plate and being able to eat that.
It's been a delicious season.
- And, Hugh, what was it like for you?
You went from competing
on Top Chef Masters to...
- Yeah, Masters is easier, though.
It's a lot harder than I thought it would be.
But what you guys went through was grueling.
So, you know, people ask me
all the time, "Is it as stressful as it looks on TV?"
I'm like, "times that by ten.
And you would buckle in the first day."
- Courtney from Chapel Hill wants to know,
"Tom, Gail seems so nice.
"Does she ever blow her lid or lose her cool
on or off camera?"
- I've never seen it,
and she's the sweetest person in the world.
- Never, never. I am perfect.
- Well, there's one organization
that disagrees with you.
In fact, they're even out to smear
Gail's good name.
Watch. - Bastards.
- People love Gail Simmons.
She is professional,
she is sensitive,
she is a culinary expert,
but...
Does the public know
the real Gail Simmons?
- Professional? Question mark?
- Chuy, please pack your knives and go.
Get the out of here.
- Sensitive? Question mark?
- I'm really grateful
for this opportunity.
It really shows a lot of who I am
and my persistence.
- Culinary expert?
Question mark?
- I got to say, it was just a very nice bowl of soup.
- Gail? - Poop. Poop!
- When you rearrange the letters in her name,
it spells, "I hate puppies."
Paid for by the disgruntled eliminated chefs association.
- So that's the real Gail.
- It is. You found out.
I've been trying to suppress the real me
for so many years,
and it actually feels really great
to have the world know the truth.
- In all seriousness, you have been working
on a project that's really special to you.
Tell me about it. - Actually just recently
my first book came out.
- Yay. - Thank you.
I'm really excited about it.
It's called Talking with My Mouth Full,
and it was just a story I really wanted to tell
about judging food, about the science of food,
about how I came to learn how to cook
and love food, and I hope you guys all enjoy it.
- Congratulations. - Thank you very much.
- That's great. Bev, you went home
in Whistler after three of the most extreme challenges
that we've seen on Top Chef.
- Oh.
- I'm a little scared of heights,
and I get a little bit of motion sickness.
- Oh! Oh!
- Oh, watch out, watch out.
Oh,.
- I can't believe you gave the finalists guns.
- I know. - Ha!
- And an ice pick. - Yeah, and an ice pick.
- What got into you with the ice pick?
- It was much harder than I thought it was gonna be.
I've never really ice-picked before,
so I was just thinking, pure, brute strength.
- We all joked that if Paul would have won
in the gondola, and it would have been Lindsay
and Bev and I-- - there would have been no food.
- We'll be back with more from the chefs
after this.
My favorite part of any Top Chef reunion...
- Welcome back to the Top Chef: Texas reunion.
Let's take a look at my favorite part
of any Top Chef reunion,
judges' outtakes.
Check it out.
- Open the container very carefully like this.
Thanks.
- Ooh, blooper reel.
- Is it me, or does the lamb heart
look like labia?
- Oh, man.
Oh, boy. Oh, boy.
- Paul's kale. - Quail.
- Congratulations.
- What's happening to us?
- Ty, the rub. It was nice.
- Wait. My boob's coming out.
I always had a weakness for blondes.
- I'm not really a blonde.
- You are where it counts.
- It's lonely doing pickups by yourself.
- We're gonna put you in three groups.
In ea--
- I love that acid in it,
but I like acid.
- We used to call her the acid queen
back in the day.
- Some actors have their eight-balls and hookers.
I would just like a bowl of stew.
- To hell with those eight-balls and hookers.
Stay back, Jack.
- Did you touch your penis again?
- I did.
- Oh, God. Oh, stop touching your penis.
The hell?
You know what, that's it.
I'm out of here.
- This is your "Jump the Shark" episode, right?
Ohh! - And scene.
- Pee-Wee's very self-aware.
- Linda in Pleasant Hill, California, says,
"Hugh is so sexy,
"but please tell him to tweeze.
Is he ever gonna kill the Hugh-Nibrow?"
- Not now.
I'm kind of known for it.
Why would I want to get rid of a calling card?
- Chefs, did you notice the Hugh-Nibrow
while you were--Grayson, what did you think about it?
- Grayson did.
- No, I mean, I just noticed.
But aren't you doing something with charity or something now?
- If you raise $100,000 at bravotv.com
for your charity... - For Wholesome Wave.
- You're gonna come on Watch What Happens Live
and get rid of it. - That's right. Yep.
Somebody will thread it. - What is it?
$1 for each hair between your eyebrows?
- Yes, there's 100,000 hairs.
- Okay, before we wrap things up,
I want to know who you guys think
the fans are gonna vote
as their favorite?
Malibu.
- Malibu's been campaigning, right?
- He's killing us.
- Yes. - Killing it.
- All right, well, tune in later tonight
to Watch What Happens Live
to find out who will win fan favorite
and $10,000.
Thanks for a great season.
Chefs, you were amazing.
Congratulations to you, Paul.
And thank you, judges.
Thanks, everybody. Good night.
== sync by elderman ==