09x01 - Everything's Bigger in Texas

[bunniefuu]

Get ready for
our biggest season ever.

- Ah, Jesus.
- [Bleep].

Because this is all
I've ever cooked.



to compete
in America's most prestigious,

toughest,
culinary competition--

Top Chef.

So relaxing.

Oh, you bitch.

Over eight seasons,

Top Chef
has catapulted careers,

and the winners have gone on
to achieve huge success.

You are Top Chef.

I am?

Best reaction ever.

Food and Wine's best new chef.

A James Beard nominee.

Ten new restaurants
and countless accolades

in the press.

While hoping
to continue that legacy,

this season's chefs must qualify
to be one of 16 contestants

who will go on and compete
across the state of Texas.

- Holy [Bleep].
- Ten seconds.

Cook, risotto.

Joining me at judge's table,

head judge,
Tom Colicchio...

That's clever,
but is it a good idea?

Food & Wine magazine's
Gail Simmons...

It needs to be delicious.

Chef, Hugh Acheson...

You do this every day.

And culinary legend
Emeril Lagasse.

And I don't even know
what happened to the meat.

We'll narrow the field
to the top contenders.

At stake for the winner,

a feature
in Food & Wine magazine,

a showcase at the annual
Food & Wine classic in Aspen,

$125,000 furnished
by healthy choice

to bring their
culinary dreams to life,

and the title of Top Chef.

We arrive at the Alamo.

The first thing I think of is,
"damn, Padma looks hot."

I have to stay
in this competition

just so I can look at her.

There's about


and I'm thinking to myself,

"Top Chef usually has
about 16 chefs."

So it starts to hit you,
like, it's Texas.

They made it bigger.

This season's raising the level
of intensity pretty fast.

Welcome to Top Chef,

and welcome
to the historic Alamo

in San Antonio, Texas.

[Cheers and applause]

The Alamo is gorgeous,
but I'm wondering

what's going to happen
with all these people.

I'm standing right next
to one of my colleagues,

Richie, who works
in Chicago with me.

And I'm like,
"are they going to do teams?"

You were chosen
from over 1,000 chefs,

and now it's time to prove

that you're worthy
of the Top Chef title.

Right now I'm
a personal chef caterer,

and I'm kind of an entrepreneur.

The name's Stone...
Chef Tyler Stone.

I know I'm good.

And, you know,
a lot of people mistake

my confidence for arrogance,

but that's just 'cause
they don't like the fact

that I'm as good as I am
and half their age, you know.

We're going to put
you in three groups.

Each group will compete
in one challenge.

But the stakes are
higher than ever before.

You have to excel in your test

to earn one of the 16 spots
in the Top Chef house.

Oh, [Bleep].

It's very hard to believe
that I'm not already

in the top 16.

This is really [Bleep] up.

I don't want to have
to be cooking for that spot.

This is your moment.

Good luck.

Holy crap.

Oh, wow.

Walking into the Top Chef
kitchen for the first time,

my goal is to study
what I'm seeing.

First thing I notice
is the ingredient.

I see the whole pig.

I look up, and I'm like,
"holy [Bleep].

It's Emeril."
[Laughs]

I'm like, "bam!"
Oh, my God.

Hello, chefs. Welcome
to the Top Chef kitchen.

Hello,
thank you.

- Chefs.
- Hi, Chef.

I'm pretty sure you know
the gentleman next to me--

world-renowned chef
and new judge for the season,

Emeril Lagasse.

- Hello.
- Nice. [Chuckles]

Chef Tom,
I'm excited to be here.

I've heard a lot of great
things about you guys.

And let me tell you,

we have quite
a challenge for you.

So let's see
what you can cook.

Chefs, we'd like to hear
a little bit about you guys,

where you work,
or how you got here.

Tyler, why don't
we start with you?

I've cooked
for many celebrities,

politicians,
and media personalities

at a national level.

My name's Heather Terhune,
and I'm the executive chef

at Sable Kitchen and Bar
in Chicago--

best new bar,
Food & Wine magazine, 2011.

Nyesha Arrington,
I'm the executive chef

at Wilshire Restaurant.

I've worked for Joel Robuchon.
I've heard of him.

[Laughs]

I was nominated
rising star chef, 2010.

Wow, Nyesha works
for Chef Joel Robuchon?

That's really high pedigree.

She's definitely
stiff competition.

Molly Brandt,
and I'm the chef de cuisine

on board the Allure of the Seas
for Royal Caribbean.

Simon--
I grew out of Seattle,

out of this little, uh,
cocktail lounge

called 22 Doors.

Richie Farina,

I'm the sous chef
at Moto Restaurant

in Chicago, Illinois.

Chris Jones,
I'm the chef de cuisine

of Moto Restaurant,
Chicago. Illinois.

Chris Jones--
he's my boss at Moto.

It's a little bit
of mixed emotions.

I'm happy to have
this opportunity

to compete against him.

I know how talented he is,

and I know he is
one of my threats to stand

in my way to get the title.

Grayson Schmitz,
New York City.

And I'm currently
in between jobs.

Sarah Grueneberg,
executive chef

at Spiaggia,
in Chicago, Illinois.

I know of Sarah,
the chef at Spiaggia,

which is one of the best Italian
restaurants in the country.

She can cook her ass off.

Colin Patterson,

chef and owner
of Sutra in Seattle.

I was rising star, 2009.

Hearing
everybody's backgrounds--

it's very competitive.

So I am feeling anxious
about holding my own.

There are a lot
of great chefs at the Alamo,

but we're only giving out


I became
an executive chef at 28.

I've really sacrificed
a lot of my personal life

for my career.

I want that coat so bad--

more than I've ever, I think,
wanted anything else

in my life.

We've broken down an entire
pig to its primal cuts.

As a group,
you'll be creating

a feast for us
with this very pig.

There are ten cuts of meat,
and there are ten of you.

Now it's up to you to decide
who cooks which part of the pig.

Some of the pieces
contain multiple cuts.

So you'll have to work out
how you will separate your cuts.

Also, you're going to be
serving in three groups.

And you will have an hour
to cook your dish.

The kitchen is outfitted
with the latest

G.E. Monogram equipment.

Emeril and I will be walking
around while you cook,

looking at how you operate
the kitchen,

your butchering skills,
your cooking technique.

This is what will earn you
a Top Chef coat

or a ticket home.

So stay on your toes.

You guys ready
for the challenge?

- Yes.
- Good luck.

Your time starts now.

- I got the--
- I'll go first.

- I got the cheeks.
- Shoulder.

Tenderloin.

[All shouting indistinctly]

Working with random chefs
can be very difficult.

We have to make quick decisions,
because the clock is starting.

So I'm hopeful
we'll all get along.

- I'll take belly.
- I'll take the ribs.

- [Sighs]
- I want baby back.

Is this okay?
Tenderloin?

Pork tenderloin would be
the quickest to cook,

so I'm zoning in on it.

Taking tenderloin.
I got the chops.

Now that I got
that tenderloin,

I'm thinking smooth sailing.

- Anyone grab cheeks yet?
- I got cheeks.

- I guess I'll take ears.
- Okay, now, butchering--

the tenderloin, baby back--

Yeah, the tenderloin,
we got to pull it--

Pig primal cuts have
multiple cuts inside of them

so you have to either
butcher it yourself

or trust somebody to butcher it
in that short amount of time.

Somebody
can pull off the loin?

- Who?
- I'll do loin.

Being a personal chef
for celebrities--

they've got money to spend.

So I have a butcher
that butchers it

exactly how I want it.

Regardless...

Anything I put my mind to,
I'm going to accomplish.

I've written my own cookbook.

Most people wouldn't even know
where to begin,

and I did it
in 3 1/2 weeks.

So I know I can slice and dice

better than most
of these people.

Need a hammer.
[Chuckles]

I hope I don't [Bleep] up
my loin.

You're gonna be fine.

My pork tenderloin
is with the chop.

And I'm rushing, working
on all the other elements,

so I let somebody else
butcher my tenderloin.

I might need a freakin' saw
on this bad boy.

Oh, yeah.
Are you butchering?

I have a vegan restaurant,
and I haven't worked with pig

in ten years.

This is really
my worst nightmare.

Yeah, I'm not--I'm not
the best guy for this.

Colin, he's, like, starting
to try to take off his ribs.

I look at him.
I'm like...

"Can you do this, man?
You got this?"

I'll take it anytime
you want me to.

- Yeah, you get in there.
- Wanna do it?

All right.

I take a lot of pride
in my butchering,

so I can bust this down.

I can get this done
very, very quickly.

I'm good.
Thank you.

Do you have much experience
with pig's ears?

I've eaten them before.
I know they're really chewy.

So I want to get them in and...
Got it.

Try to get them going
as quickly as possible.

- What you thinking?
- Ravioli.

Uh-huh.

Kind of incorporating
some of "Texas style"

with some Mexican flavors,
sort of.

Awesome.

You have some pork cheeks?

Pork cheeks.

What are you doing
with pork cheeks?

I'm going to render out
some of the fat

and use that
for a base for a soup.

Have you used
pork cheeks before?

I haven't.

I've used beef cheeks before,
but never pork cheeks, so...

The restaurant that I run
on the cruise ship,

everybody says that
the soup is their favorite.

So I'm kind of, like, dubbed
the soup n*zi on the ship.

I think this is a good idea,

because I don't want stray
too far

from what I know
is a good thing.

I'm not exactly sure what's
happening with Tyler next to me.

I just know that he's the guy

that gets the freaking
pork chop that I want.

And he can't butcher,
and that just pisses me off,

'cause that's
the one thing I wanted.

- Hey, how's it going?
- Good.

- How are you doing?
- Pretty good.

You're wrestling
with this thing.

Yeah, you know,
it's a large piece of meat,

and, uh, I don't usually butcher
whole pieces like this.

What do you usually butcher?

Uh, not usually pork.
I don't do pork a lot.

An hour's ample time obviously
to cook a pork chop

and a little side dish.

When you have
to also then butcher

in order to get your chop,

that kind of throws you
off a little bit.

Who's got the tenderloin?

[Bleep].

Grayson, he's got the loin.
Go get it.

- Thanks.
- You have the tenderloin?

I let Tyler butcher
the subprimal

that had my tenderloin in it.

- Ah, here's some tender.
- [Groans]

- This is, uh--
you want that?

That's a chop there.
I was going to stuff it.

He's handing me everything
but what I need.

- What do you need?
- The tenderloin.

I don't see
a tenderloin there.

You have the--
yeah, it's all cut up.

What you did is you cut
her tenderloin in half.

- [Chuckles]
- The tenderloin is just hacked.

I have this, like, three-ounce
piece of meat to work with.

And that's [Bleep].

If you went to a butcher shop

and you saw something like this,
would you buy them?

Probably not, although
I'm not a butcher, so...

Well, I know,
but you're a chef,

and that's, like,
a basic skill.

You were butchering
for someone else as well?

No, I was just taking off
what I needed.

Yeah, but in the meantime,
you took her tenderloin

and hacked it to death.

And so she has barely
anything to work with.

Hey, we're in a rush,
so we gotta get things done.

There's no way that this is
going to get through this round.

And I think you should
just leave now.

Give me a sh*t.
You'll be surprised.

I'm telling you--

you know what?
I can't give you a sh*t.

This is not going to do it.
Come on.

I'm sorry, man.
I'm sorry.

- So I'm done?
- Yeah. Yeah.

Pack up your knives,
and you can go.

- Okay. Fair enough.
- Thanks.

I see Tyler walking away,
and it's like,

"oh, my God.
I don't want that to be me."

I put my head back down
and started working.

Tom and Emeril made
a bad decision,

because they
weren't able to taste

the expertly cooked pork chop.

But I'm not
too terribly worried,

because I know
where I'm going.

It's right to the top.
[Chuckles]

This is a serious competition
for serious chefs.

And if you don't know
how to break down the chops,

then you deserve
to be sent home.

- Bad assumption.
- Bad assumption.

You should never make
assumptions

of anybody you're
competing against.

Tyler was just sent home,

and everyone is stressed out
trying to get in the top 16.

This competition is
crazy real right now.

Hi, Grayson.
How you doing?

I'm all right.
How are you?

So he hacked the hell
out of that piece of meat.

- He did. He did.
- I'm surprised--

why did you let him go ahead
and butcher that?

I figured that
it would give me

some leeway time
to get started.

- Bad assumption.
- Bad assumption.

You should never make
assumptions

of anybody
you're competing against.

- Correct.
- There's no tenderloin

left on that.
I know.

It's just really [Bleep] Up.

The rest of it
is somewhere in there...

- I know.
- In, like, a pile of crap.

Well, that's
a good first lesson.

Don't trust anybody
in this kitchen.

- Yes. [Laughs]
- Good luck.

I don't have enough
pork tenderloin.

It was hacked, so I'm
stuffing it full of mushroom

to kind of bulk it up
a little bit.

And Tom and Emeril
are looking at me.

And it's kind of a mind game.

I'm really nervous.



Puree.

Hey, Sarah.
What are you cooking here?

I'm grinding my pig skin,

trying to get it cool
so I can make a filling,

and it's going to go
into a pasta.

I work at Spiaggia Restaurant
as the executive chef

under Top Chef master
Tony Montuano.

He sent me to Italy
to learn firsthand

and really experience
the culture,

and it changed my life.

Come on, baby.
Come on.

So my dish is inspired
by a sausage eaten

throughout Northern Italy
called Cotechino.

It really shows off

the beautiful "porkiness"
of the dish.

Ooh.

- Hey, Simon.
- Hey, how are you doing?

You got the ham.
So what are you doing with it?

So I tenderized it.
I'm going to rub it.

I'm going to crust it
with a little bit

of spices and brown sugar.

I never really had a mentor.

First chef job I had,
I didn't feel ready whatsoever.

But I did my homework,
looking at cookbooks,

magazines, YouTube.

And I think I'm an underdog

just because
I'm pretty much self-taught.

I taste my grits,
and it tastes like a salt lick.

I dump half of it out,

I add more milk,
but the clock is ticking.

So I'm hoping that
this fixes it in time.

Fry, little peanuts, fry.

The restaurant, moto,
where I work,

gives me a lot
of creative freedom.

And I really want to showcase
that here in this competition.

I'm making
a play on a caramel apple.

You'll get this idea
that you're getting this dessert

when, really, it's going
to be a savory sweet.

Parsley powder--tell me
if you think it needs more.

I think I'm good.

Knowing that I do have
a salty palate,

Chris kind of keeps me
in check.

Solid, man.

We're both really determined
in what we do.

Everyone else
better watch out,

'cause we'll destroy
everyone in our path.

Richie, you'll make it
delicious, baby. I know you.

You're perfect.

One minute.

The final minute comes quick.

The pork is tasting awesome
with the ravioli.

I'm going,
"damn, that's good."

I'm stuffing
the apple with pork.

I'm finishing the caramel sauce
and look at my timer,

and I'm thinking, "[Bleep]."

I realize that there's only
a freakin' minute left.

And I start pouring
the first cup of soup,

and it just splatters
all over the plate

and makes a big freaking mess.

It took a lot of time and energy
to get to this point,

and the plates
are [Bleep] train wreck.

[Sighs]

Hi.

My mouth is completely dry.

I'm setting down
a couple of disastrous plates

in front of some
really amazing palates

that see great food
all the time.

What happened?

I lost the tip
on the foamer.

Colin, my take on this is--
the soup, to me, is a disaster.

You didn't earn
a Top Chef coat.

Sorry.

I think you know.
The soup's all over the place.

You're going
to have to head home.

- Got it. It's okay.
- Sorry.

Thanks, guys.

Thanks for the opportunity.
Much love to you all.

I feel pretty bummed.

My pride's definitely
gotten a little slapped down.

If I had noticed the time
when I should've,

I could've corrected
the situation.

Chefs, this is how
it's going to work.

The majority rules
for all decisions.

If we agree that
you should be in the top 16,

then you get a Top Chef coat.

If two of us think
you should be eliminated,

you'll go home.

However,
there is a third option.

If we're undecided,

we're going to put you
on the bubble.

That means you'll have to
compete in one more challenge

to earn a Top Chef coat.

- Chris?
- I had the caramel apple.

I wanted you to look at it
and think maybe dessert.

So you have braised pork belly
on the inside.

The apple was roasted
with caramelized applesauce

and candied peanuts.

Well, I made
some ravioli for you.

So I took the skin,
and I braised it,

and then made
a filling with that skin

and a little balsamic vinegar
and some black pepper.

Okay.

Chris,
we'll start with you.

I thought you put together
a nice dish.

It was a classic combination
of pork, applesauce,

reimagined.

If it were solely up to me,
you'd have a chef coat.

Thank you very much.

Your combination
of flavors are excellent.

Thank you very much, chef.

For me, I think
you deserve a chef jacket.

- Congratulations.
- Thank you so very much.

You're the first chef
to receive a Top Chef coat.

You're in the top 16.

Thank you so very much
for this opportunity.

I'm competing
against some of the best.

And getting a Top Chef coat
is the most amazing feeling.

I feel like
I almost want to cry right now.

I'm very nervous.
I want this coat.

It really is one
of the most amazing things

that I could achieve
right now.

I thought you had one

of the more difficult
ingredients--skin.

And you embraced it
and said,

"hey, I'm going to make
this great."

You did make it great.
I'd be happy to give you a coat.

Oh, my God.

You pulled it off.

I think you should get
a Top Chef coat.

Oh, my God.

You just made me
the happiest person ever.

Congratulations.
Come and get your coat.

Oh, chefs, thank you.
This is such an honor.

Oh, my God.

Holy cow.

This is the best thing
that could ever happen.

I'm sweating b*ll*ts.

There's too much duxelles
and not enough pork.

It's frustrating
because it's my fault

I let somebody else
butcher my tenderloin.

[Groans]

This is my ticket in or out.

And I don't know if it's
good enough to get me in.

[Chuckles]
Oh.

All right,
here we go.

I need them
to love this dish.

I just don't see you
in the top 16.

[Sighs]
Okay.

As I put the plates down,
my hand's shaking.

And I'm thinking,
"oh, my God.

I need them
to love this dish."

I'm feeling
pretty confident.

People think because
I work for royal Caribbean

that I work in mass production.

But I actually work
in fine dining,

so I can totally bring it.

I have a smoked
sweet potato soup,

a little simmered pork cheek,

and then there is
a Tequila cilantro lime cream.

I have some haricot vert
with toasted hazelnuts,

mushroom-stuffed tenderloin.

All right,
let's start with Molly.

I like the soup.

I thought it had a lot
of flavor.

I kind of wanted to see more
out of the cheeks.

I'm on the fence.

I have to agree with Tom.

The cheeks needed
to be more prominent,

but I'd like
to see you cook again.

Okay.

And that means
you're on the bubble.

Thank you.

I thought that I had
a solid dish to get a coat,

and now I'm on the bubble,

and I'm not thrilled
about that.

What do you think
of Grayson's dish, Tom?

The meat is nicely cooked.

I just think some
of the flavors

are out of balance
in the stuffing.

That aside, I would say,
let's put you on the bubble.

But I'd like
to see you cook again.

So, Grayson, that means
you're on the bubble.

Okay.

And I'm cooking again.
[Chuckles]

Didn't get the jacket yet,

and I know that I have
to bring everything I got

to this next challenge,

because if I don't,
I'm going home.

Oh, no.

Come grab a seat.

[Laughs] It's pretty
[Bleep] up to laugh--

nerves only.

- Time?
- 50 seconds!

Got ya.

It's very stressful when
the clock starts ticking down.

You want to make sure that
the food gets to the table

quickly and hot.

I got that.
I got that.

I think my soup is good enough
to get me forward.

I know all the flavors
are there.

The ham leg
looks golden to me,

which is great,
but, like, it's too tough.

Ten seconds!

[Timer beeping]

I'm nervous as hell.

I want a Top Chef coat

like I've wanted
nothing else.

Hello.

This is it.
You're showing all your cards.

And you have one moment
to prove to the judges

that this is why
you deserve to be here.

You have a braised
pork shoulder in a ravioli.

There is a roasted-corn, tomato,
and pepita salsa on top,

finished with a little bit
of lime zest.

So what I made
for you today

is an onion soup with
braised and crispy pig ears,

pickled shallots,
and a frozen parsley oil powder,

with some sauteed
wild mushrooms on top.

I made a roulade,
stuffed it with confit

and goat cheese,
rubbed it,

and a little bit
of pancetta as well.

So I had baby back ribs.

I made a glaze with maple syrup,
molasses, ketchup.

I also made grits
with maytag blue cheese,

corn, and bacon.

- Nyesha.
- Let's talk about the dish.

What is everything here for?

My thought process
was sort of to keep it Tex-mex.

It's pretty spot-on.
It's incredibly balanced.

I absolutely think
you should earn a Top Chef coat.

Your dish was beautiful.

And it was tasty.
You're in.

- I guess that's that.
- [Laughs]

Congratulations.

I have the drive.
I have the energy.

I have the focus.

I have the creative skill level
to shine and to win.

And I really want that to be
appreciated and noticed.

Tom, what did you think
of Heather's dish?

The flavors of the ribs
are actually really good.

It was soulful.
It was satisfying.

I think you should be
in this competition.

Thank you very much.

I totally agree.
I loved the dish.

I think you should get a coat.
Thank you so much.

You're moving on.

When Tom hands me
my chef coat, I was like,

"seriously?"

It really became a true reality
that I was going to be

in the top 16.

I turn 40 this year,
and I want to still prove

to myself that I can compete
against people half my age

using classical cooking
but with a twist.

Yay!
[Giggles]

Simon.

For me, it was overcooked,
very dry.

I just don't s you
in the top 16.

I kind of feel the same way.
There was too much going on.

I can't see you doing this.

Please pack your knives
and go.

Okay, thank you.

You're smiling.
What's up?

Just overanalyzing
in my head

that my salty palate
might have did me in.

It is on the verge
of being salty...

But it's well-seasoned,
well thought out.

I think you deserve a jacket.

Thank you.

Emeril?

It has tremendous depth
in taste.

I think, absolutely,
you deserve a chef jacket.

[Laughs]
Come get your jacket.

- Thank you very much.
- Congratulations.

I just really want to jump up
and down and scream right now.

I'm really looking
forward to show

that I'm a force to be reckoned
with in this competition.

- Okay, ready?
- Let's go.

Whoa.

We see the house
we're gonna be living in,

and it's a little surreal,

because it's this big,
amazing house.

That I am fortunate enough
to live in.

We have to che out
the kitchen.

[Cheering and screaming]

It was a really awesome
feeling to see Chris

and know that we're going
to have this opportunity

to do this together.

Oh, my God.
I'm so excited.

I feel this
is a Chicago competition,

because we're right here.

It's like,
"let's duel it out."

But also, I am so anxious
to see some of the other chefs

that we're going to be
competing against.

It's so breathtaking
seeing Gail and Padma and Tom

standing there.

It's like when you go
to a wax museum,

and then, all of a sudden,
they're right in front of you.

It's intimidating.

Walking into
the Top Chef kitchen

for the first time--
the air is thick with tension.

I've been waiting
for this for so long.

I'm ready to cook.

Hello, chefs,

and welcome
to the Top Chef kitchen.

Let me introduce you

to Gail Simmons
of Food & Wine magazine...

Hi, chefs.
All: Hi.

And to our head judge,
chef Tom Colicchio.

We'd like to hear a little bit
from each of you.

Ty-lor, can you start?

My name is ty-lor boring.

I work at Spasso
in West Village.

I'm Nina Vicente.
I live in Seattle.

And I'm the sous chef
at Spur Gastropub.

I'm Keith Rhodes.

I'm from Wilmington,
North Carolina.

I'm the owner
of Catch Restaurants.

I'm a 2011 southeastern

best chef of the year,
James Beard nominee.

Edward Lee,
I am the executive chef

of 610 Magnolia
in Louisville, Kentucky.

And I was 2011
best chef finalist nominee

for James Beard,
southeast.

There's a lot
of accolades and awards

getting tossed around.

There's
James Beard-nominated people.

And so it's going
to be pretty dicey.

Chris Crary.

I'm the chef de cuisine
at Whist Restaurant

in the Viceroy Hotel,
Santa Monica.

And I'm a culinary artist.

Janine Falvo, executive chef,
Briza Restaurant,

also culinary artist.

Chuy Valencia,
chef and owner of Chilam Balam

in Chicago, Illinois,

and I'm a protege
of the great Rick Bayless.

I opened up my own restaurant,
Chilam Balam, at 23 years old.

So I feel like
I'm already at the point

where a lot of people ten years
older than me would love to be.

I'm very confident
I could win it.

Whitney Otawka,
I'm the executive chef

at Greyfield Inn
on Cumberland Islands.

And I was named
one of the top-five chefs

to watch in Atlanta for 2011.

My name's Dakota Weiss.

I am the executive chef
of Ninethirty Restaurant

and the Backyard, both located
at the W, Los Angeles.

I was named best new chef
from Angeleno magazine.

But looking around
at all the other chefs,

I'm thinking I've got my work
cut out for me.

This competition is going
to be extremely hard-core.

On this table are some
of our favorite ingredients.

You all must agree on just one.

Then each of you must prepare
that same ingredient

in your own dish.

You'll need creativity
and skill

to separate yourself
from the rest of the pack.

You have one hour

to collectively choose
an ingredient,

prep, and cook it,

before serving it
to all of us.

Your challenge...

Starts now.

Rabbit?
Anyone like rabbit?

Rabbit's the most versatile.

- Sea urchin.
- I'd do urchin or sweetbreads.

The ingredient I want is either
sweetbreads or uni.

I think it'd be easy
to prepare in an hour.

Fish.

I'm a seafood chef.

I work with cuttlefish,
abalone, sea urchin,

any kind of fish.

I like sweetbreads
a lot, though.

We're in Texas.
What's up with huitlacoche?

I'm like
the master of huitlacoche.

It wouldn't be fair.

It's time to make a decision,
or we're going to burn up

the whole clock right now.

All: Rabbit.
I go for rabbit.

Rabbit is good.

I love rabbit.

Rabbit orgies are awesome.

It's why they reproduce
so much.

[Bleep] Set it
to Fahrenheit.

[Groans]

I decide to go
with a rabbit sugo.

I have a small amount of time
to build a lot of flavor,

but luckily, Hugh Acheson,
is a culinary mentor for me.

He brought me into the kitchen
when I was very young.

He gave me the foundation
for everything I know today.

All right.

Back in Korea,
a chef wasn't a job

that held a lot of status.

So winning Top Chef--
my parents would finally feel

proud to say,
"my son is a chef."

Does anyone know
where a whisk is?

So what are you going to do
with your rabbit?

I'm thinking of making
a cashew pipian,

doing the loins
like, in a light brine,

then grilling them up.

I really enjoy cooking
with rabbit.

My mother always had rabbit
for us as kids.

She actually raised rabbits
where we grew up.

So my sister would go name them,
and once in a while,

one would disappear, and
we'd have something for dinner

that we would tell her
was chicken.

Anyone done in this fryer?

I'm making duo of rabbit
and also duo of carrot.

My style is the most similar
to Richard Blais

and Michael Voltaggio--

the people that are very
innovative and forward-thinking.

I've spent extensive hours
in the kitchen.

It's been a whole life
preparing for this.

All right, here you go.

What are you working on?

Today I'm going to confit
the legs of the rabbit.

I'm going to make a cucumber
and tomato Thai-style salad.

I have developed
a very unique culinary style,

from working in New York
and Bangkok

to stodging in three-star
restaurants in Denmark.

I think I have
such a diverse background

and experiences that
I have a really good sh*t

at making the top 16.



What are you making?

Going to try
to French up this rack.

Any garnish in mind?

I have some nice fresh corn
and, you know,

whatever else I find.

It's been a roller coaster
of a year for me.

I lost my father.

I broke up with someone that
I'd been with for nine years.

Being on Top Chef would be
a tremendous up in my life.

Does anyone know how to use
this vac machine?

Using the vac machine is
a little bit more efficient.

It's going to allow me to set
the loins a little better.

It's going to go
all the way down.

Okay. Good.
I'm having a hiccup with it.

It's not the one
I'm used to using,

and I just can't get
the settings straight on it.

And I'm thinking, "God.

This isn't going
to happen for me."

I didn't travel all the way down
here just to get turned away.

I totally spaced,
and that's my fault.

[Timer beeping]

Gail is making weird faces
as she's eating and--

this can't be good.

[Upbeat music]

Uh-oh.

I'm in the second group
to compete,

and we all have to make
one kick-ass dish

with rabbit.

I'm not going
to get flustered.

It's the first challenge.
It's a hiccup.

I'm just going to abandon
the vac machine

and just go to traditionally
butter poaching it.

Is there going to be
enough time? I don't know.

So rabbit, Brussels sprouts,
a little corn?

Mm-hmm.

How are you sort of gonna put
this all together?

I'm going to sous-vide
the loin and the thigh,

and then I'm going to fry it.

Okay, I mean, compared
to some of the other chefs here,

you know, they have a lot more
experience than you do.

I understand.

You think you can actually
hang in there?

- Ill see what I can do.
- All right.

[Chuckles]

I am the sous chef
at Spur Gastropub

in Seattle, Washington.

I know that I'm a solid cook
that can hang

with the best of them.

- What's your background?
- I'm Southern.

Southern chef,
mainly seafood.

So you're on the coast
in Carolina?

That's right,
right on the beach.

Coming into this competition,

it's a solidification of
everything that I've worked for.

When I was young, I just made
a lot of poor decisions.

I got caught selling dr*gs,
ended up going to prison.

While I was there,
I focused in

on what was important to me,

and what was really important
was cooking.

Sorry.
I'm gonna squeeze in there.

I'm making roasted rabbit loin,
crepinette-style.

I think this dish is definitely
going to make me stand out,

because it's different.

Who puts chocolate
with rabbit?

Not a lot of people.

Butter on the ground--
be careful.

- Come on.
- One minute, baby.

My proteins are set.
All the components are ready.

And then I'm thinking about,

"oh, how's the corn mousse
going to go on the plate?"

[Timer beeping]

I thought I had more time.
I was so in the zone.

I totally spaced,
and that's my fault.

At the end of the time,

the saddle on that loin
is not completely cooked.

It's just not what I wanted
to show as my first effort.

Nina, obviously,
there's a major component

missing from your dish.
Right.

This was a challenge
that had to do with rabbit,

and the rabbit
didn't make the plate.

I understand.

Nina, please pack
your knifes and go.

Thank you.

- Take care.
- Thanks.

If I got everything
on my plate,

I believe I would have been able
to get into the top 16.

I just didn't want to go out
like this.

Wow. Seeing that, I'm really
worried about having enough time

to finish my dish.

I'm kind of freaking out.

I did a play
on a rabbit sugo.

I used the kidneys and livers
to make a sauce.

I did tomatoes, garlic,
shallots,

and a little asparagus
and bacon to garnish on top.

Well, I did
an herb-seared tenderloin.

I also did
a chicken-fried rabbit

and then Yukon potato hash
with braised rabbit confit.

I did a duo of rabbit.

I've got the saddle and the loin
in butter, as well as the leg.

The puree on the bottom
is butternut squash.

Got a little roasted
cauliflower, broccoli, raw.

I also made
my own little spice mix.

Whitney.

I thought the rabbit
was nicely cooked.

I thought you did
a beautiful job.

It was a very different approach
than everyone else took.

So, Gail,
is she in the top 16?

- I say yes.
- I agree.

Come on over here
and take your chef coat.

[Laughs]

- Congratulations.
- Thank you so much.

Being chosen as one
of the top-16 contestants

means everything to me.

I just wanted
to, like, hug them,

but I thought that would have
been kind of weird.

[Chuckles]

Keith, what are you thinking
right now?

Um, I'm too big to pass out.

[Laughter]

The cold-rabbit preparation
with the corn and salsa--

the rabbit is perfectly cooked.
- Thank you.

I really enjoyed
this beautifully cooked loin

with that corn salsa.

I say yes.
I say yes.

- Guess you're in.
- Yes!

- Congratulations, Keith.
- Thank you very much.

Come and get your coat.

I think it's an extra,
extra large for you, my friend.

My knees are buckling.
I'm super excited.

It feels so good.

Words cannot express
how I feel at this moment.

I've been through
a lot of ups and downs.

Receiving this coat
is just a solidification

for all the years
that I've worked really hard.

Yes.

Ed, I had trouble
with your dish,

because it seemed almost
not cooked enough.

You know, you can see
that you have skill.

I, for one, would love to see
you cook again,

'cause I think there's talent
here somewhere.

I could see you cook again.

That means
you're on the bubble.

Okay.

It's the first challenge.
I'm a fast learner.

I want to come back
and show them a dish

that they can feel confident

that should be in the top 16.

- Hello.
- Hello.

Hi.

It sucks.
[Laughter]

Hot, hot, hot.

Five minutes left.

Time is ticking down.

I make a last-minute decision

to soak the rabbit
in some fish sauce.

I want to make sure
that everything I present

is perfect.

Hot, hot, hot.

As I'm plating the sauce,
my hand's shaking,

and I know I'm putting
way too much on the plate.

But I feel like I've built all
the flavors that I wanted to,

and that's what's going
to get me a blue coat.

[Bleep].

I know my sauce
is right behind me.

It's on the stove,
and I know that, in two seconds,

I'm not going to be able
to reach back and grab it.

Hands up.

I'm about to blow
the chance of a lifetime,

and I feel so bad.

As I'm walking,
I'm shaking so hard.

I've dreamt of this moment,
and it's a dish

that I'm not proud of.

You have a fresh-corn grit with
a little bacon/rabbit nugget,

white asparagus
with a rack of rabbit,

rabbit loin saltimbocca

with a little
wild-mushroom hauh.

I made an adobo marinated
rabbit loin

with cashew pipian,
grilled zucchini,

garnished
with some more cashew,

queso fresco,
and some cilantro.

What I've made is duo
of rabbit,

confit leg, and tenderloin,
butter-seared,

and then
the carrot creamy polenta.

Today I've made
a confit leg of rabbit

with pickled pepper cucumber,
fresh tomatoes,

marinated in fish sauce,
grilled peanuts,

and fried shallots.

Today I made for you

roasted rabbit saddle
crepinettes.

Inside it has some
butter-poached white asparagus,

leeks, and enoki mushrooms with
a cocoa vinegar bulgar wheat.

Dakota,
let's start with you.

I enjoyed the rabbit.
There was a lot of balance.

I thought the vanilla
actually worked,

even though
it's a difficult thing

to somehow get
into a savory dish.

I think you deserve a jacket.

Thank you.

I think you should have
a chef's coat.

I'd like to see you go
to the cast house.

I guess that's unanimous.
Congratulations.

- Thank you.
- You're in, Dakota.

I got a coat.
I got a coat.

This is
a once-in-a-lifetime chance

for any chef,
and I am elated.

[Exhales deeply]
Wow.

Ty-lor.

I thought the flavor
of the rabbit was really good.

I like the cucumbers.
I like the mint, the basil.

I really enjoyed the dish.

I think you deserve a jacket.

I'd like to see you
in a chef coat.

Come get your coat,
my friend.

- Congratulations.
- Thank you very much, chef.

I can't believe
I made it this far.

I worked so hard,
and I'm so floored

to be a part
of this competition.

I want to win Top Chef
and kick ass.

Chris, it's obvious you have
a certain level of technique.

I'm going to say
you should have a chef's coat.

I think of all the rabbit
in front of us,

I think you cooked yours
the best tonight.

And I think you should cook
on Top Chef.

Thank you so much.

You are cooking on the show.
Congratulations.

I'm so excited.
You know, I have a sh*t at this.

The best cooked rabbit
of the day.

In my mind,
I'm already wearing that jacket.

Yes.

- Janine.
- Hey.

I would have liked to see
the sauce on the plate,

because it would have showed me

whether or not
you can put together a sauce.

Overall, I think the dish had
some really good flavor.

I'd like to see you move on.

I can't give you
a chef's coat today.

I think you can cook better
than this.

I can't say, "yes, you're in,"

but you're going to have
an opportunity to get in.

[Chuckles]

You're going to have to do
this again.

That means
you're on the bubble.

Okay.

All right.
Thank you. You can go back.

I'm totally kicking myself
at this point,

because the sauce would have
thrown it over the top.

[Groans]

Hi.

Who else didn't have tattoos?

[Laughter]

That's
an interesting theory.

There's four of us
on the bubble.

We're just second-guessing
ourselves

and trying to figure out
what went downhill.

I've got one.

I've got this little,
tiny tattoo on my foot.

This must be
why none of us are in

because the rest of the group
is heavily inked,

and none of us
have visible tattoos.

I have it.
Look.

The tattoo I draw
in purple sharpie.

I wrote "dad,"
and I drew a heart around it.

This is my secret w*apon.
[Laughing]

Last man standing, Chuy.

It's either the best for last

or, like, the absolute worst
for last.

Or neither.

The sauce is flavorful.
I like how the heat builds.

I'd like to see you
continue on.

I would say you've earned
the 11th spot.

Congratulations.
Thanks.

I am stoked.
I've come this far,

I've sacrificed
a lot to be here.

- Congratulations.
- Thanks, guys. Appreciate it.

I'm pretty confident
that I can win it.

Actually, I should say
I'm very confident I can win it.

Boo-yah, biatch.

- Are you ready?
- Let's go.

Whoa.

The second
I walked in the house,

the first person
I'm looking for is Heather.

I was her executive sous chef
for over two years.

Hi.
[Giggles]

We're really good friends.

It's a real highlight
for both of us.

[Laughter and cheering]

The feeling in the house
right now,

I think, is really optimistic.

I'm trying to savor
every moment of this,

because I know pretty soon,

it's not going to be
this much fun.

Next on Top Chef...

Chefs, not all
of you will be moving on.

This is your opportunity
to impress us.

Not knowing how many slots
have already been taken,

definitely adds
to the anxiety.

Behind, behind.

It's a pretty bad cut.

I'm pumping blood
from my finger.

I think you have potential,

so I'm going to put you
on the bubble.

Very un-fun.

I'm ready
to k*ll the other people

to get that jacket.

I know I can cook.

I have to convince the judges
that I know how to cook.

Gave you a second chance
to come back in.

Unfortunately, I don't think
those flavors worked.

This is a great dish
on its own.

You should have stopped.