08x02 - Night at the Museum

[bunniefuu]

Oh, [Bleep].
One down.

It's getting this one
over with.

Like, the first one's
just, like--

is the gimme to get through,

and I'm like,
"yeah! One down."

Given the first challenge
under our belt,

there's, like,
a huge sigh of relief.

But it is also an indicator

that this is not gonna be
an easy season.

Now it feels like
open season.

This is intense.
Yeah.

[Imitates g*n cocking,
f*ring]

Elia,
a chef of your caliber

should be able to deal with
a variation of the ingredients.

Elia, please pack
your knives and go.

And it just goes to show--

Elia, she's an amazing chef.

For her to go home,
it's like, anybody can go.

It sucks to be disqualified.

If it wasn't
for that technicality,

my dish may have won.

Richard,
you made a great dish,

but you've gone over your
allotted two-hour cook time.

You are not eligible
for the win.

And we all agree
the winner is Angelo.

Congratulations.

That's just weird.

To me, that was, like,
a bizarre experience.

First challenge
was a wake-up call, you know?

It's like,
I'm lucky not to be

the one
that got eliminated.

What were you thinking?

I mean, it was
horrifying-looking.

Sir, I'm telling you
something.

I don't like to be
made fun of.

If we weren't
in this situation,

we would have
different problems.

Bourdain is a great Chef,

but next time,
talk about my food,

be nice.


to fight it out

for half a million dollars
in cash and prizes,

the most in Top Chef history.

And the grand prize--

a feature
in Food & Wine magazine,

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

$200,000 to pursue
their culinary dreams,

furnished by Buitoni.

And the title
that's eluded them all--

Top Chef.

♪ ♪

We walk
into the Top Chef kitchen,

and I see Joe Jonas,
one of the Jonas brothers.

You know,
they're rock stars.

They're world-famous
teenage heartthrobs.

Chefs, meet Joe Jonas
of the multiplatinum group,

the Jonas brothers.
Hey, Chefs.

- Hi.
- How are you?

Big fan of the show, guys.

My daughter Xea
is a huge Jonas brothers fan.

She's gonna be
so unbelievably excited

that I was just
in the same vicinity

as the Jonas brothers.

I had no idea
who Joe Jonas was.

And I thought he might be
a pastry Chef?

Tonight the prestigious

American Museum
of Natural History

in New York City

is having
a night at the museum sleepover.


will be spending the night

at the museum.

And Joe is a very special
surprise guest.

You'll each create a dish,

and Joe will decide

which one will be
the kids' midnight snack.

Joe Jonas,
he's, like, a pop icon,

so he's probably eating
filet mignon cheese doodles.

The trick is to make something

that an elementary-school kid
is gonna love,

but that's not too cheeky
and kidlike for Joe Jonas.

It's difficult.
All right, Chefs.

Hopefully, what you guys make
today will be fun for the kids.

Make it original.

You can't just show up
with peanut butter and celery.

But they're not gonna have
any utensils or plates,

so you're gonna have to put it
in a brown paper bag.

And, uh,
you have 30 seconds.

I'm just kidding.

[Laughter]

I was like, "damn!"

You have 45 minutes
to make your midnight snack.

And the winner
will receive immunity

and an advantage in
the next elimination challenge.

Your time starts...

Now!

Whoa, Jesus Christ.

This is just A.P. flour?
Yep.

Joe Jonas' palate--

who knows what
he's used to eating?

He might eat healthy.
He may eat junk.

I have no idea.

I could probably make
better dog biscuits

than kids' stuff.

Kids are the pickiest eaters
out there.

They will cry in your face
if you don't give them

what they want.

I grab pretzels
and graham crackers

and whoppers
and marshmallow mix.

Basically, I'm making cr*ck
for small children.

Coming down,
coming down.

Guys, who has that sugar?

Anybody take
the sugar already?

Who has the sugar out?

Jamie, can I grab
some sugar and flour from you?

Sugar's on Dale's station.

If you are gonna take
the sugar out of the pantry,

use it and put it back.

Take the whole
[Bleep] container?

[Bleep] Somebody's
game plan up.

- No, you should definitely--
- it's bull[Bleep].

Don't do that again, Dale.

[Both laugh]

I think, you know,
as a kid growing up,

I mean, my mom used
to pack me brown paper bags,

but, um, I think
I kind of blocked it out,

because they probably
were so bad.

Kids love
marshmallows, right?

I'm so happy to be cooking
for kids.

My mom, like, took over
the food program

at my elementary school
and made sure

that we had delicious,
nutritious meals.

And so, like,
cooking for kids

is something
that hits very dear to me.

I'm going with you,
going with you,

going with you.

[Laughs]

I come
from a restaurant family.

As a young kid, every part
of the business I worked.

My parents' restaurant
in Florida

served homemade chips,
and I used to have to make them,

so chips and dip.

Hopefully,
the kids are gonna dig them.

Blais,
why is this taking forever?

- Uh, use the dewar.
Just use what's in--

- it's gone, they're empty.
- [Bleep].

They're both [Bleep] Empty.

- Just let it go
and just--

- in season one, we cooked
for the boys and girls club.

And that was not a shining
achievement in my life.

The palate
of a ten-year-old

is not
a sophisticated tool

by any stretch
of the imagination.

It's a good thing
you have immunity,

'cause your attitude
is lousy.

I was a complete [Bleep].

This time, I really wanted
to just give the kids

what they want.

We got 20 minutes left.

The dish that I'm making
is somewhere in between

a sno ball and a moon pie
and a rice krispy treat.

If all of those three things,

like, had a threesome
and a baby,

that's my snack.



I was, you know,
kind of a husky kid,

and I would just eat.

No one really told me
what not to eat.

So I would do things like
make cereal with heavy cream,

because heavy cream's
delicious.

How you doing, Carla?
Everything all right?

It's all right.
It's all right.

Those look beautiful.

When I was growing up,

my mother and father
were really

all about eating well,
and it always had to be healthy.

So I'm making
these snickerdoodle cookies.

And they're not too heavy
in sugar.

It isn't celery and carrots,

but it's not


Healthy food sucks.

Unhealthy tastes good.

But the kids
are just gonna be wired.

I should have laced it up
with nyquil or something,

so they just pass out.

Corn cake with nyquil.

Behind you, behind you.

Five minutes left.

Five minutes.

- [Bleep].
- You need help?

I have no idea
what Mike is making.

I just know
that he is sweating.

He probably lost 15 pounds
on this challenge.

And I love him,
'cause he's like,

"get the [Bleep] Out of here,"
the entire time.

[Bleep].

Ah, [Bleep].

I'm getting really nervous
at this point.

I'm working on a cookie.

It's not as sweet
as I wanted it.

And I'm like, "oh, God,
I'm in trouble today."

Hands up, utensils down.

[Bleep].

How are you?

My daughter would be
very excited.

[Laughs]

- I made a white-chocolate
and cherry muffin

with a little bit
of cinnamon and allspice.

- I like it.
- Thank you.

So this is a white bread

that we've baked
in the microwave.

And then it's garnished
with some whipped honey

and then
some crunchy chocolate.

Wonderful.

I did, uh, homemade
potato chips, carrot chips.

And then I made
a little dipping

out of mascarpone,
yogurt, some lime zest.

Mmm.

Never had marshmallows
with chips before.

I just did
a simple cr*cker,

made it
with a little homemade jam

with cranberries
and cherries,

apple-smoked bacon,
and fresh basil.

I made a chocolate and bacon
lasagna, fresh apple juice

and then, just to be thoughtful,
a little bit of candy--

a little extra.

Casey made
a chocolate lasagna.

I thought
that sounded horrible.

I just wanted to throw up
when I heard that.

Thanks.

Because it is
a very special night,

I figured I would get them
as jacked up on sugar

as I possibly could.

I have sweet tart nuggets
and caveman boulders

with chocolate sauce.

The chocolate one
is pretzels, whoppers,

cinnamon graham cr*cker.

And you dip it
in the chocolate.

It'll be, like,
a little ten-year-old rave.

[Laughs]

- "Ten-year-old rave"--
I like that.

It's a lot of sugar.

So I did
mini cheddar biscuits.

And then this is a homemade,
uh, cinnamon applesauce

to dip into.

I like the applesauce.
Thank you.

So I did a little bit
of a coconut rice pudding.

Right now it's just
a little warm.

- Falling apart there.
- Yeah.

- Thank you.
- Thank you.

It's a corn cake
with dried cherries

and a little bit of lemon
and some vanilla.

And I did
a whipped maple topping.

- Thank you.
- Thank you.

Very nice.

So I got some apple.

The first one
is with the white chocolate,

caramel, and blueberry.

The second one
has dark chocolate,

marshmallow, candied ginger.

As you know, in Italy,
a midnight snack

is a roasted chicken
and some pasta.

- [Laughs]
- Thank you.

So I've made
a rice krispy treat sno ball.

It's malted milk,
chocolate,

rice krispy treats,
a little bit of graham crackers.

Interesting.

What I've made
is cheese crisps 2010,

the new evolution.

Basically,
I have fried dough,

some white pepper,
and some old bay spice.

- Thank you. Pleasure.
- Thank you.

I made
a snickerdoodle sandwich

with white-chocolate
coconut ganache,

apricots, and mint.

What I made was
a bacon ginger Taffy

and honey-grilled peaches.

And if the kids
don't like it,

they can, uh, whip it
at each other.

[Laughter]
Thank you.

We got two things
for you today.

We did a, um, chocolate
coconut corn bar

and then a chaser
to go with that,

which is
a coconut horchata.

It's kind of like
cookies and milk.

Thank you.

Well, Joe,
how did they do?

They all did great.

There's definitely
a lot of sugar, but it's good.

Let's start
with your least favorites.

I guess I'll start
with Tiffany d.

It was just kind of messy,

and I feel like the kids
would have a hard time

keeping it together
in the museum.

My next one is Mike.

I thought that the, uh,
chocolate wasn't strong enough.

I'm embarrassed.

I've never been in the bottom
of a quickfire.

I can't believe it.

My last one
had to be Stephen.

The mint wasn't strong enough.

I liked the cookie,
actually.

I thought the stuff
in between

didn't really work well
with the cookie base.

Who were your favorites?

I had two favorites today.

It was spike and Tiffani.

I've got to say,

it's kind of a tie
right now.

To choose the winner
of this quickfire,

we're going
to the museum tonight

to let the kids decide.

I'm like, "no, that's not

what you're supposed to be
saying right now."

Children kind of scare me.

It's like,
I try to avoid kids.

They're called brats
for a reason.

It's like trying to make
chicken soup

with chicken [Bleep].

We're never gonna make it.

Here the guillotine comes.

Yay! Whoo!

I have no interest
in having children...

Ever.
[Screaming]

Spike and Tiffani,

you'll both have to make
your midnight snack,

pass it out tonight,
and let the kids decide

who the winner is.

It's Tiffani's sugar b*mb

against my carrot chips
and dip.

We both really want
to have immunity.

This is Top Chef All-Stars.

Anyone can get sent home
at any point.

I'm feeling very confident.

Kids are gonna love my snack,
are you kidding?

It's chocolate.
It's rice krispy treats.

Like, it's all kinds
of fun stuff in there.

You're making 150 snacks,

so you'll need some help
from your fellow Chefs.

The whole situation
kind of sucks.

We have to help someone else
win the quickfire.

I don't care.

- Spike, you go first.
- I'll take Blais.

Tiffani.

Jen.
I choose Jen carroll first.

She's quick.
She's totally competent.

She's a badass cook.

- Spike.
- I'll take Dale.

Antonia.

- Marcel.
- The other Dale.

- Stephen.
- Casey.

- Angelo.
- Jamie.

- Isabella.
- T-2.

Carla.

Tre.

Which team would you like
to help out, Fabio?

He was trying
to get rid of me,

but I'm gonna go with spike.

It doesn't mean a lot to me
that they picked me

for last.

When people underestimate
my skills--

I choose to be
with spike team

because I want
a pissed-off spike.

Joe and I will meet you
at the museum.

Good luck.

Some oil, because the fryer
burns a little to much.

Actually,
it's marshmallows

that are blanched
in liquid nitrogen.

I'm really happy with the way
that this team worked out,

'cause it's like the spice girls
and a bodyguard

versus all the cool guys
and their babysitter, Carla.

But we have to bust our ass

to get all
of these things made.

This [Bleep]'S hard.

Dale,
we need to scrub down.

You can do carrots, okay,
the crispy carrots.

Then she'll go.
Okay.

I think Tiffani's
a lot more of a drill sergeant.

I think she can be abrasive.
That's not the way I work.

I have a lot more fun in
the kitchen than Tiffani does.

Hey, fabian. Fabian.

Can you help them
on carrots, please?

Ask them what they need.

"Fabian."

Doing ritz cr*cker
hand jobs here.

[Snickers]

My first job
is to get the crunch

on the outside of Tiffani's bar
to be perfect.

I'm a virgin
with the ritz cr*cker hand job.

Spike's dish is very strange.

Carrot strips
dipped in pudding?

I don't know.

What did you do?

Have you worked
with this before or no?

Hold on. Scoot back.

Tiffani's station is like
a liquid nitrogen 101 class,

which I actually do conduct.

And I wish
I was kind of over there

just to show them
how it's done.

Yikes.

One hour, guys.

They are not 200 bags.

I like when Jen gets
real affirmative.

All the ziploc bags
are already open.

Starts telling people
what to do, I like that [Bleep].

Get a [Bleep].
[Laughs]

For me, it's frustrating
to work on spike's dish,

because it's like
asking me to make dinner

without buying the groceries.

It's like trying to make
chicken soup

with chicken [Bleep].

It ain't gonna work.

You what flavor profiles
he's going for?

Not a clue.

She didn't want them dipped.

We don't have a choice
right now.

We're never gonna make it.
You got to cut the carrots back.

Put a little less carrots
in 48. Count these two?

All right, I'm counting one more
time--one, two, three.

Me and Stephen,
we're just banging out bags

like messes in christmastime.

I'm very motivated.

I think I got chose last,
because Tiffani--

I don't think she really
respect me.

But I like to be
under the radar.

And now we're gonna crush
the other team.

- Let's go, let's do this.
- 48. Told you.

I'm missing two bags
to make it 150.

You got those other two bags?
We are done.

I'm so excited for you!

Whoo.

All right,
let's load and go, guys.

So we arrive at the
American natural history museum,

and it's one of the best
museums in the world.

There's tyrannosaurus Rex
and brontosaurus

and all sorts
of dinosaur bones.

Two here and two of us
down there.

It's their annual
sleepover,

where they have
the kids come

and, you know,
flashlights in the dark.

It's a great tour
for the kids.

I dig chips
in marshmallow dip.

That's what it's about.

We think we have
a good sh*t.

It's really gonna come down
to what the kids want.

Do they want salty,
or do they want sweet?

- I'm nervous.
- Are you nervous?

- Yeah.
- What's the strategy, spike?

Does anybody know
any tricks?

- I can juggle.
- Anybody else? Tricks?

- Here they come.
- Yay! Whoo!

What's up?

Come around, come around,
come around.

Sell it, kids.

When kids arrive,
it's madness.

You know, it's like cows.

They just open a cage

with 300 little screaming
tasmanian devil.

Remember, this is chips
and marshmallow dips.

Magic chips and toasted
marshmallow dip.

Hi, guys.

The kids are crazy.

And we're passing them
a lot of sugar.

Here you go, sweetie.

- But then here's
the other half of it--

they're not my kids.

It's a moon pie.
It's a chocolate moon pie.

- Oh.
- Chocolate moon pies, yay!

- It's chocolate, you guys.
- Chocolate moon pie.

Yummy.

I made the chips, so...

The only way I'm gonna win,
I feel like,

is if I campaign
to some of these kids.

Red team. Red team.

It's a dirty business,
feeding kids.

The red one isn't that good
'cause of the raisins.

- Yeah.
- I really don't like raisins.

- Me neither.
- I made the red one, though.

These kids are horrific.

Like, I'm scared.

Frickin' culinary
junior monsters.

Blue team!
Blue team!

Whoo!
Chocolate and marshmallow.

Even though
it's Tiffani's dish,

we still want
to bring it home for her.

[All cheering]

- I don't really--
I don't campaign to them.

[Cheering continues]

I have no interest
in having children...

Ever.

Red team!

These children
had so much sugar,

they were going ballistic.

[Screaming]

Yeah. We did that.

Joe Jonas!

[Screams]
Oh, my God!

[All cheering and screaming]

Let's hear it
for Joe Jonas.

[All cheering
and screaming loudly]

Joe!

They don't care
about the dish at this point.

The minute Joe Jonas came out
it was over.

So I'm gonna need
your help, guys.

I was wondering,
if you don't mind telling me

which snack you guys
liked best.

[All screaming]

How many of you guys think
the red team was a winner?

Whoo!
[Scattered cheering]

Oh, no.

Red team.

It kind of took me back
to being in that schoolyard,

and I was the last one
not being picked--

very embarrassing moment,
one for the books.

Who liked the blue team?

[All cheering
and screaming loudly]

I think it's pretty clear
that blue team is the winner.

[Cheering
and screaming continue]

Congratulations.

You win immunity
and another advantage

in the next
elimination challenge.

- Coming back for All-Stars,
the game has been upped,

like, a gazillion percent.

So immunity is always
a benefit, for sure.

Have fun tonight. Bye.

Bye.

All: Bye!

Have fun.
Bye, guys.

Come on, guys, let's go.

Come here,
bring it to me.

Tom.

- What does he want?
- That's not good.

Tom shows up.

It's like, "oh, no.

Here the guillotine comes."

Hey, Chefs.

All:
Hi, Chef.

Your elimination challenge
starts now.

This really sucks.

We're all
completely exhausted.

I just want to sleep.

What happened?
Cut her finger?

I had to go to the hospital.

In my season,
I broke my finger.

I suck it up and move on.

Hey, Chefs.

Your elimination challenge
starts now.

You guys are joining
the sleepover.

[Bleep].
We're all tired.

I mean, it's just,
you know, the kids

and the competition
and the stress levels.

So I wish
I was getting a beer

and then going to bed
right now.

You have to create
a breakfast

for the kids
and their parents

for tomorrow morning.

Service starts at 7:30.

I actually think it's great

that we're staying overnight
in the museum.

Like, reserve the crankiness
for your real life.

This is crazy fun.

You will cook with what
you find in the museum kitchen,

and that's it.

Right here, we have two
of the most popular exhibits.

You have the t. Rex
and a brontosaurus.

In the spirit
of a carnivorous t. Rex,

one team will be cooking
with meat

and meat by-products,
such as eggs and dairy, only.

In the spirit
of the brontosaurus' diet,

one team will be cooking

with fruits, vegetables,
and grains only.

Tiffani, you won the quickfire?
Yeah.

- Make a choice--
t. Rex or brontosaurus.

- T. Rex.
- T. Rex.

So the other team
is brontosaurus.

When Tiffani decided
to take the meat and dairy,

I thought
it was a good move,

because I feel the vegetables
and fruit would be limited.

You'll spend the night

in the hall
of North American mammals.

[Laughter]

There will be a winning team
and a losing team.

One Chef from the losing team
will be eliminated.

Good luck.

Enjoy your night
at the museum.

I love breakfast.

Team brontosaurus.

- Oh, this looks great.
- Aw.

- [Laughs]
- Whoo!

I want a flashlight.

I want to down here
where it's quiet.

Oh, how cute.

Guys on one side,
girls team on the other side.

I'm not used to this.

I live in a loft,
downtown Manhattan,

very comfortable.

And this is creating
a sense of...

"Uncomfortability,"
if you will.

Oh!
[Laughs]

I'm a guy who usually
likes to sleep naked,

you know, and this is not
working out so good here,

you know, I mean--

- meeting planning.
- We get a chitchat session?

First season,
when it was teams of two,

when we sent it down to them,
they were blown away.

- I'm feeling that.
- We all just pair up.

It's Fabio and Stephen,
Mike and I,

Carla and spike.

Let's work on it.

Okay, the three of us
will do that.

Richard, Marcel,
and Angelo.

We know there's
gonna be bacon.

We know there's gonna be eggs.

If we lose, I'm against you.
You're against me.

Like, we're all
against each other.

So we need to figure out
what we're each doing,

because our asses
are on the line,

like, no matter what.

I'm like,
"Jen, take a chill pill."

I think that it'll be great.

- I was talking to Jen
about this--like, a play on,

like, a scotch egg.

And then maybe making
a hollan--

I mean, hollandaise is, like,
the quintessential sauce.

- We decide to break
into teams of two--

Dale and Tiffani,
Tiffany d. And antonia,

and Casey and Tre.

Jamie and I decide to
partner up

and we're talking
about doing a scotch egg.

We have no idea
how many meats,

how many eggs,
what exactly we're gonna have.

Our menu is basically
a wish list.

There's really no way
of knowing

what we're gonna find
in that pantry

in the morning.

[Indistinct chatter]

- Good night, everyone.
- Good night.

Good night, ladies.

Some of us decide
to go on a flashlight tour.

When are you ever going to get
the opportunity

to be at the
American natural history museum,

running around, like,
with flashlights?

I feel like a kid.

Bring back some inspiration.

We're only sleeping
about 45 minutes.

The only thing I'm thinking
in my head is,

"are you all insane?"

We walk through
animal corpse

and skeletons
and dinosaurs.

It's pretty stunning.

"Your brain enables you
to perform complex tasks--"

for example,
cooking a four-course dinner.

Our brain is gonna be working
full force,

and I understand that now.

This is why we are going to win
the challenge tomorrow.

The other team's gonna be,
like, sleepy brain.

It's a brain that
doesn't like to have fun,

it's a brain that picks meat
over vegetables

for a breakfast challenge.

It's a brain
that's just gonna lose.

Did you see Fabio?

Check out, check out Fabio
before we go, though.

You see the resemblance?

It just hit me
that I've seen this before.

Rise and shine!

[Laughs]

[Laughs]

- If you guys need
a little extra help, Dale--

we got some neanderthals
over there.

[Alarm beeping]

Oh...

I think I fell asleep,
like, 45 minutes ago.

- I'm 30--I'm 32.

We slept at the museum
with the moose over there.



The nap is short,
but I shake that off quick.

This is elimination day.

I'm hoping that everything
that we need

is all there in the kitchen,
because if you can't adapt,

you're going home.

Our whole menu
might go out the window

when we, uh--
when we arrive there.

Plums, cherries,
melons.

Dude, everything
that we wanted is here.

When we see the bounty
of the fruits and vegetables,

we're excited.

We're like, "yes!"

There's t. Rex.
Those are [Bleep].

We have rib eye steaks,
tenderloins.

- We have seafood.
- We don't have any flour.

- That's all brontosaurus?
- Un-[Bleep]-Believable.

[Indistinct chatter]

We're gonna do scram.

I think I made an assumption
that the carnivore

was an omnivore.

Not an omnivore--
meat only.

Lemons, limes?
Is there any acid? No.

So we don't get herbs
either?

In order
to keep things delicious,

you need acid,
and you need herbs.

So this is
a really difficult challenge.

No, there's no sausage.

Jamie and I are trying
to figure out our dish,

because the sausage isn't there
for the scotch egg.

So we decide to do
a play on bacon and eggs.

My dad always said,

"second place
is still losing."

So I came to win this thing,
no matter what.

We don't even have flour.

We can't do any form
of baking.

And then you look
at brontosaurus,

and it's like sunshine, puppies,
and rainbows over there.

Awesome.

I want to punch someone.

We got the mango.

We got these
fresh cherry tomatoes.

And then I'm gonna
squeeze lime in this.

Yep.

Spike and I
are working on a gazpacho.

It's fresh, it's bright.

And the only dish
that I'm concerned about

is Fabio
and Stephen's gnocchi.

And honestly, two hours
is not that much time.

Do we cut them in half?

Yes.

My fellow paisan from Italy

takes the main component,
gnocchi, and he's on that.

I'm on everything else.

I'm chopping vegetables,

I'm taking care of the herbs,
I'm making sauce.

I have a lot of work to do.

Take the skin off.

- [Bleep] Damn.
- Are you all right?

You all right?

So my hand is here,
my Kn*fe is here.

My Kn*fe slips
and goes right through my thumb.

The medic tells me
that I need stitches.

So once she said that to me,

I was like,
"I'm going to get stitches."

I'm leaving.

I'm going to get stitches
on my thumb.

- Good luck.
- I am so sorry.

Okay, good luck.
We love you, go away.

- Take care of yourself.
- All right, guys.

I'm sorry, honey,
I'm sorry.

It's okay.
You just take care of yourself.

I'm gonna come back
as soon as possible.

All right, sweetie.

Jamie's leaving.

What the hell?

Really?
What happened?

Did Jamie cut her finger?

- [Bleep].
- We're down a person.

In my season,
I broke my finger.

I suck it up,
tape it out on a fork,

and move on.

In a professional kitchen, you
got to be a good team player,

whatever it takes.

- You gonna be okay?
- Yeah.

When I finish conceptualizing
my dish, I'll let you know.

[Laughs]
Whoo.

I have no issues with Jamie.

She's got to take care
of her finger.

I got to step up
and work doubly as hard.

It's fine.

I'm gonna braise
some whole slab bacon

so it'll be like pork belly,

and a little bit
of hard-boiled egg on top.

Just keeping it very simple
and clean,

I think, is the way to go.

Tre.

You only have one sheet
of shrimp.

Yeah, but don't wrap them.

T. Rex's selection
ain't so the best anymore.

It's bacon, shrimp, stock.

I said, "Casey,
you got any ideas?"

"No."

[Laughs]

And so I just take the lead.

I'm like, "girl, we got to
decide on something, let's go."

So Casey
is working on salmon.

I'm gonna start
making sauce.

Well, I mean,
we don't have [Bleep]

To garnish it with, so if I just
make it super flavorful.

Tre and I get along
very well.

We both come from the same
sort of cooking lineage.

We both come from Dallas.

And I feel good,
because even though

I've never seen
a real-life tyrannosaurus Rex,

according to Jurassic park,

tyrannosaurus Rex
eats a lot of brontosauruses

and things like that.

Is there anymore of this
or no?

I don't know the answer
to that.

These are so b*at up.

Antonia and I are doing

three different types
of frittatas.

Are those
two different batches?

Yeah.

We're having problems
with the oven cooking evenly.

Yeah, I don't know why
they're doing that.

It's something
about the oven.

But we're gonna take
all of them.

Yeah.

We had, like,


and we are worried.

Is the execution gonna work?

- You know what I mean?
- Yeah, of course.

Be careful.
Wet floor.

- Yeah.
- This isn't gonna happen.

Mike and I wanted to make
polenta cakes.

But time's running out.

Ultimately, we decided to keep
it porridge and creamy.

I'm going
with the one polenta.

You just have to adapt
to win this.





Put a little more ice
in there.

You [Bleep]
Smashed that one.

I didn't smash anything.

You have to be delicate
when you cook gnocchi.

Spike is stirring it
like a little Tsunami

and my gnocchi,
they're just going, like, nuts.

What are you talking about,
I smashed them?

You threw them right here.
What do you want me to do?

Fabio wants me to blanch
ten gnocchi at a time.

So I'm not really
listening to him,

because I know how to push
in a kitchen

and I'm getting the job done
for him.

Nine minutes.

Ooh. Hold on.

I'm actually feeling good
about our dish.

You do?

The other team's
all over the place.

Fabio's making gnocchi.

Spike's making a gazpacho.

Who wants to eat gazpacho
and gnocchi

at 7:30 in the morning?

Right before
going outside,

I taste a piece
of Jen's pork belly,

and it tasted like
wet bacon.

Tastes good,
tastes good.

She says,
"I think it's good."

[Bleep] Smoky.

Brontosaurus!

Time's up!
Grab your knives.

Giddyup.

I think it works better
this way.

I'm like, "really, dude?"

You don't [Bleep] With
somebody else's mise en place.

The more we can move
out of the way, the better.

So we head outside
to set up our buffet.

We have an hour to do it.

It's not a lot of time, so we
got to scramble to set up.

Frittata first,
salmon second,

pork belly third,
and steak and eggs last.

Man, these pans
don't get hot, do they?

- No.
- That's not good.

Three per.

Angelo, Blais, and I
plate up a dish and taste it,

and Angelo's comment
is that the plums are too large.

Carla.

Can you set up a cutting board?
And we're gonna cut these.

I turn around to start,
you know,

setting up our station,
and I look back around.

I feel like we're ruining
the integrity of the plums

by cutting them.

And there's Carla slicing
the plums

and sliding them to the side.

And she's like,
"oh, I'm sorry.

Well, Angelo told me to."

Marcel, I just think
in proportion to the plate,

I think it works better
this way.

I'm like, "really, dude?"

You don't [Bleep] With
somebody else's mise en place.

I don't know, man.
Have you tasted them?

Did you eat it?

Ever since that moment,
I've got my eye on him.

I'm not gonna let him
touch my food,

because does he really have
good intentions?

I don't know.

We're gonna start here,
so let's move it down this way.

Temp is coming up
from the bottom.

Behind, behind, behind.

The buffet's beautiful.
The spread is nice.

The seasoning mixture
I made for the salmon

is a little bit
on the spicy side,

but it's nice, you know?

I look up.
I see Jamie coming back.

Hi, how are you?

Good, what can I do?

Um, guys,
what can Jamie do?

How are you feeling?
Did you get stitches?

Yeah, I got two.

Two stitches.
I'm like, "that's it?"

I chopped off a big chunk
of this thumb years ago.

I just duct-taped it
and kept going.

So two stitches just
really feels like a cop-out.

If you're a real Chef,
that won't be an issue.

Watch for the kids.

If the kids are coming,

maybe not
do the red on the top.

At this point, I'm sort of
like Jen's sous Chef.

It's just helping her out
because she was my teammate.

And it's not my dish.
[Chuckles]

- Just take some of those
little dish-washing towels.

In the last minute,

I did not have enough time
to taste Tre's sauce.

But I trust the sauce

from when I tasted it first
in the kitchen,

it was delicious.

Pork, sauce, eggs
is how I'm going.

Here they come.

Carla, we're gonna continue
on this back table.

They're grabbing a plate,
and they're coming down.

- Step right up, guys.
- Hello. How are you?

These are, like,
little mini omelets.

The kids are like,
"where's the eggs?

Where's the bacon?"

And we're like,
"here we have for you

little mini frittatas."

A little chevre.

But the kids are like,

"what the...Bleep?"

Help yourselves.

And you didn't want
any of the grits?

The kids are very receptive
to our dishes.

Granted, we look over
to the other team,

and they have a long line.

Well, they do have
bacon and eggs.

But our dishes
are truly, truly solid.

These are like loaves
made out of potatoes.

Hi, did you have fun
last night?

Judges, judges.

Hey, guys.
Mike, Dale, how's it going?

What's going on?

I want to introduce you
to Katie Lee.

She's our guest judge
for tonight.

She was also the host
of our first season,

and she's the author
of comfort table.

- Hi, Katie.
- Oh, that's right.

You guys know each other.

It's definitely a blast from
the past to cook for Katie Lee.

There's a lot of history there.

The bubbling orgasm,
that's what you call it?

- Bubbling orgasm.
- It lives up to its name.

Excellent.
Oh, I'd hope so.

We have today
some fresh corn grits

with a little bit of stewed
peppers with salsa Verde.

- It's a banana parfait--

many different fruits
and then, uh,

a beautiful maple tandoori.

We got our take
on a gazpacho.

It's got, uh, lots of different
fruits and vegetables, herbs.

- Thanks.
- Enjoy.

So we made
some potato gnocchi

with mushroom, leeks,
fresh spinach, and herbs.

Thanks, guys.

Hey, guys.
Mind if we join you?

- Absolutely.
- What was your name?

- Whitney.
- I'm Melissa.

Hey, Melissa,
how are you doing?

How was your night
in the museum?

- It was very fun.
- Was it fun?

Did you get any sleep
at all?

- Kind of.
- [Laughs]

Can I get you some polenta?

I think Dale and Mike were
really creative with this dish.

I like the flavors
oj the onions and peppers.

It was, like,
kind of spicy to me.

I like it.

I'm gonna have to say
no for me.

I didn't like
the textures as a whole.

These are the best gnocchi.

- Thank you so much.
- It's my grandma's recipe.

The gnocchi has good flavors.

Fabio and Stephen's gnocchi's
very good.

I think this is the first time
we actually got gnocchi

that wasn't hard.

You're terrific.
You are terrific.

[Laughs]

Let's try Carla
and spike's gazpacho.

It has, like,
a really spicy aftertaste to it.

And I also
don't like tomatoes.

The spice definitely
woke me up.

It all kind of meshed together
except for the yellow pepper.

Got it.

Is that all our banana puree?

- Uh, we got some more.
- Yeah?

How about Marcel,
Richard, and Angelo's parfait?

- I thought it was really good.
- Yeah.

It is very beautiful.

I mean, doesn't that
look like a painting?

Yeah.
I like the sweet bananas.

Those were good.

Even though Angelo
tried to [Bleep] up our dish,

the components
taste delicious,

and I'm feeling
pretty confident.

Excuse me, Chef.

Okay.
Judges are coming.

- How you doing?
- How's it going?

What we've done today
is frittatas.

We have a bacon and cheddar.
We have a ham and cheese.

And we also have goat cheese,
a little peppery romano,

and parmesan cheese.

This is a wild coho,

and we've got a sauce, Tre.

- The sauce is made out of
shrimp and apple-smoked bacon.

We made a little bacon
and egg.

So we braised the bacon,
hard-boiled the eggs.

The braising liquid
is the sauce also.

Hi, there.
Long time no see.

Good to see you.
Good to see you.

So steak and eggs,
a little bit of tenderloin,

and then our parmesan
with cheesy eggs.

And this is a smoked paprika
and creme fraiche hollandaise.

Thank you so much.

In the last 40 seconds,

we tried to plate the dish
and just bump into each other,

and then just pbbt,
it hit the plate.

It looked like crap.
But it is what it is.

The meat line
is much longer.

A lot of people like meat.

How you doing?

Jen and Jamie made
bacon and eggs.

Let's give it a try.

When I heard bacon,
I think of, like,

a nice strip
of crunchy bacon,

but this was kind of chewy.
Yeah.

You couldn't taste
any flavor from the eggs.

- Mm-hmm.

It doesn't feel cooked
the way that I wish it was.

Casey and Tre made salmon.

- This is really good.
- Mm-hmm.

This is supposed to
come out.

It's never nice getting that.
No.

But it's cooked nicely.

What do you think
of the sauce on it?

It's really salty.

It is exceptionally salty.

I'm having to keep my sauce
on the burner,

and it keeps reducing.

I have some issues
with saltiness,

but I'd rather be too salty
than bland.

Shrimp and
apple-smoked bacon sauce.

Enjoy.

They're little, like,
mini frittatas.

They were baked
in muffin tins.

There are three kinds
of frittatas, right?

I like the bacon one.

This one seemed
a little undercooked for me.

- Mm.
- I think that's the bacon one.

- Mine's pretty undercooked.
- Is it?

Oh, yeah.
Mine's cooked nicely.

Bacon.

This is Dale and Tiffani's
steak and eggs.

- I do like the steak.
- It's really good.

- It's nice, right?
- I think it's excellent.

The sauce on it is great.

There's a lot of flavor
going on in there.

- Mm-hmm.
- It's done.

Let me take a shower.

Hi.
How was breakfast?

- Breakfast was pretty good.
- Pretty good, yeah.

What were some
of your favorites?

The kids.
The kids are awesome.

They were fun, yeah.

The issue we found with
the kids that we were talking to

is that they
don't love vegetables.

And I don't think
that's uncommon.

They like meat.
They like eggs.

Okay, well, see,
we didn't find that.

Our table was
a lot different.

It was
a real tough challenge,

and there was some great things
on the t. Rex side.

There were some great things on
the brontosaurus side as well.

Simple flavors,
I think we ex*cuted well.

I think our team as a whole
did great.

Pressure's pressure.

Deal with it,
or you break down.

We toasted the rice
and then infused it in the milk

and then pureed that.

I worry.

Three of us made this dish

that could be perceived
as very simple.

And I don't want to go home
on this challenge.

Bye.
Thank you.

We got into the kitchen,
and it was like, uh!

The challenge
was about adaptability.

You guys are smart enough.
You're the judges.

Why didn't you say, "hey, can I
get a different plate for this"?

Oh, wow.

Would you like
some gnocchi, amore?

When you have Fabio
at the end of your line

giving the gnocchis out
to everybody,

he's gonna make everyone
a lover out of that.

I handmade those,
all of them.

These are, like, made from Italy
with extreme love.

He's, like,
the smooth talker.

These Ares like loaves
made out of potatoes.

Super soft.

He's kind of like
a car salesman.

These are the best gnocchi.

They will melt in your mouth.

Fabio's like the mayor.

He's shaking hands.
He's kissing everyone.

He's telling jokes.
Vote for Fabio.

Tell everybody how good he's shaking hands.
They are if you like them.

Like, the advantage to me
is not a blind decision.

I assumed, like,
t. Rex eats everything,

brontosaurus only eats veg.

My assumption is we would have
access to everything,

and you guys
would only have veg.

Well, I guess the advantage
was that you got to choose.

Guys, I made gnocchi
with no eggs and no butter.

It's water under the bridge...
Sort of.

- Uh-oh.

Hello.

We would like to see

team brontosaurus.

Thank you.
Go get 'em, guys.

Let's go do it.

[Sighs]

Wow.

I just think
that their dish choices

were so off and bizarre

for kids and their parents.

It doesn't matter who the
freak the challenges are for.

It's the judges.
Like, seriously?

I don't cook
for the people anymore.

I learned my lesson.

I think that's...
Selfish.

Do you want to win,

or do you want to make
the 150 people happy

that you're never gonna
see again?

[Suspenseful music]

♪ ♪

well, congratulations,
team brontosaurus.

You are the winning team.

Nice job.

Everything was really good.

With nine people,
that's a lot of opinions.

Did anybody sort of
take the lead?

Everybody
was throwing out ideas,

and it all happened
very organically.

It was like, "gnocchi,
I want to do the gnocchi."

If I go down,
I go down with a fight.

But did they
all come out okay?

Well, you know,
not all of them

because spike
was cooking them.

Just kidding.
[Laughter]

Here comes the bus.
[Imitates engine whirring]

Yeah, they came out
good, though.

- They did. We--

I guess we won.
They came out good.

Not only the gnocchi,
but the condito.

Did you make that?

He did it.

I thought it was really
well done.

You know, it was nice
to see them being made to order.

Who was responsible
for the banana parfait dish?

- The three of us.
- I thought it was delicious.

I loved the flavors,

and it was definitely
very creative.

And it's clear that
you guys worked together

as a team.

Katie, as our guest,

please tell us who the winner
of this challenge is.

Our favorite dish today

really had such
nice flavors.

And the winning dish is...

The banana parfait--

Angelo, Marcel, and Richard.

The judges love our dish.

It feels great.

You know, celebrate
for five minutes

and then get ready
for the next day.

Thank you.

I won the first two challenges.

When I'm on a streak,
I think it's really hard

to b*at me,
to be honest with you.

Please send back
team t. Rex.

Thank you.

It's always a good feeling
to be on the top.

If there was only one person
who won the challenge,

it probably
would have gone to me,

because I had more components
on the plate

than anybody else.

But I don't know.
Could just be me.

Marcel, Richard, and Angelo

got the best dish.

[Light applause]

And the judges would like
to see team t. Rex.

[Suspenseful music]

♪ ♪

team t. Rex,

unfortunately, your breakfast
was our least favorite.

And one of you
will be going home.

Tiffani, how did you feel
about this challenge?

To speak honestly,

having won the quickfire
and being given the advantage,

I thought the choice

of one or the other
without explanation

was not particularly
an advantage.

My assumption would be that

we could cook everything
and meat.

T. Rex eats everything.

But the challenge
was about adaptability

and being limited.

Right,
but vegetable seemed like

that would be
more restricting.

I thought
it was pretty clear.

I said you'll only have meat
and meat by-products.

In all fairness,
we got into the kitchen,

and it was like, uh, uh!

But under the circumstances
that we found ourselves in,

I think we did a good job.

There were some flaws
and some technical issues.

Tiffany and antonia,

your frittatas, for me,
there were just inconsistencies

in cooking.

We did have a problem
with the oven.

I mean, from--
- from the get-go.

Your frittata
was just definitely raw.

It was runny
when I cut into it.

Who made the steak?

I did.

I did the scrambled eggs
and hollandaise.

There was good beefy flavor.
The eggs were soft.

It was beautiful,

but it was
a roasted piece of steak

and some well-cooked
scrambled eggs.

If you guys can't make
well-cooked scrambled eggs,

none of you should be here.

Casey,
did you cook the salmon?

- I did.
- Did you make the spice rub?

No, actually, Tre did it for
me while I was doing the salmon.

The fish was way too salty.

- I made a shrimp sauce that
maybe over-reduced a little bit,

and it might have got
a little salty.

- You're telling me
you knew it was over-reduced

and it was salty?

Jen, you seem
really pissed off.

Yeah, I am.

I don't feel like
I deserve to be here,

or that we as a team
deserve to be here.

Did you taste
the other team's food?

I tasted every single one
of their dishes.

Of course I did.

- And you didn't like it?
- [Clicks tongue]

What didn't you like?

I thought we were better.

That's all I'm gonna say.

I tasted most things
that they did.

It just didn't feel
like breakfast.

Gnocchi for breakfast?

See, to me,
that was something taking

a really inventive approach.

And, you know, I think that

that's where
we saw you guys lacking.

Why did you guys
choose not to plate

everything individually?

You piled everything
on one plate.

You guys are smart enough.
You're the judges.

Why didn't you say, "hey, can I
get a different plate for this?"

Oh, wow.

Yeah, I'm smart enough
to know that,

but maybe someone
on your team

should have been smart enough
to know that.

The pork dish, Jen--

Jamie, you were helping out
with that dish, is that--

- Jen and I kind of
conceptualized some stuff

the night before,
and then I cut myself,

and I left
to go get stitches.

Jen, did it affect
the outcome of the dish at all

not having...?
Not at all.

Each and every single person
helped out with the dish.

Jamie made the decision
to leave.

Would I have just
duct-taped my finger

and continued working?
Yes.

Did everyone else on the team
pretty much say the same thing?

Yes.

For me, there was an issue
of proportion.

I thought that
the egg just got lost.

I disagree with you.

Jen, the pork
was seasoned well.

The egg whites
and egg yolks on top

were really, really bland.

- No--no way.

It wasn't bland.

The egg
was seasoned perfectly.

The bacon was very strong
in flavor.

It was smoky.
It was spicy.

It was everything
I wanted it to be.

I will fight to the death
on this.

Zero doubt in my mind
it was under-seasoned.

We're gonna have to agree
to disagree on that one.

We will.

All right, well,
we have a decision to make.

Thank you.

What did they say?

I think I yelled
at the judges

more than they yelled at us.
Yeah, it was pretty good.

Jen, were you always
like that in your season

at judges' table?
Absolutely not.

Welcome to Jen All-Stars.

I have rarely seen
any of them get so angry,

I have to say.
No, I don't mind it.

If someone's gonna go home,
they're gonna go home

for giving us a bad dish,
not for talking back to us.

I don't mind that at all.

Tiffani has immunity anyway,

but I think it's safe to say
that Dale's

not going home either, because
that was our favorite dish

of this team.
Agreed.

I had a lot of problems

with Tiffany and, uh,
Antonia's egg dish.

They know the oven's spotty.

You know, some of the eggs
on this side cooked more.

You need to pay attention
to that.

Yeah,
I thought the frittatas,

I would have found those
on a hotel buffet

or on a cruise ship.

Let's talk
about Tre and Casey.

I thought that salmon
was cooked really nicely.

Yeah, the salmon
was cooked really well.

But Tre made
a really aggressive sauce.

It sort of blew out
my palate.

Well, what I don't get
is you sit there and say,

"I know the sauce
over-reduced."

Well, do something about it.

If it's not good,
just don't serve it.

This one over here
just put herself out there.

It's like she just jumped out
in front of the bus.

Calling the judges stupid?

They don't care.
It's not about them.

Listening to Jen
describe her dish

in the exact way
it was supposed to be

and how sure of herself
she was,

I kept thinking in my head,
"that's not the dish I ate."

To me, the texture
was just so off.

It was soft and soft
and then more soft on top.

I just can't get over how
bland the egg was on the top.

And I don't care
what she says.

It was bland.

And then there's Jamie,
where to put her.

The fact that she wasn't here
speaks to the fact

that she didn't have anything
to do with the dish's success,

but she also had nothing to do
with the dish's failure.

But to hear
your teammate say,

"no, it made no difference
that she wasn't here,"

it's not something
you really want to hear either.

Like, it feels like
I let you guys down,

and that's what sucks.

Well, I think we have
our decision.

- Yep.
- Yes.

- Absolutely.
- Okay, let's get them out here.

[Suspenseful music]

♪ ♪

Chefs, today's challenge
was to cook

a buffet for 150 people

with meats and fish,
dairy and eggs.

We know this was
a difficult challenge.

If anybody expects
any easy ride here,

you're kidding yourself.

Tiffani and Dale,
your beef dish

was our favorite dish
from the losing team.

Therefore, you guys
can exit the kitchen.

Thanks.
Thank you.

Thank you.
Good luck.

Tiffany, antonia,

we found the dish
to be inconsistent.

Some of them
were overcooked.

Some of the frittatas
were undercooked.

You're better Chefs
than that.

Jamie and Jen,
together,

you gave us a dish that--
I thought the texture was off,

and the garnish
was really under-seasoned.

Jen, I admire
at you're up here

vigorously defending
your dish.

However, it's not gonna make
the dish better.

Casey and Tre,
you know, the salmon was fine,

but, Tre,
the sauce was over-reduced.

It really ruined the dish.

It's hard
to send someone home,

but unfortunately,
we had a decision to make.

Jen, please pack
your knives and go.

[Laughs]

- Oh, my gosh.
- Holy [Bleep].

I'm shocked.

My bacon and eggs
was a great dish.

[Bleep].

Maybe I was just too strong
for them at judges' table.

Maybe I was too vocal.

I don't know.

I don't know
why I'm going home.

- No. No.
- Adios.

Oh, my God.

No way.

Like my dad
has always said,

"second place
is still losing."

- Wow, Jen.
- [Laughs]

I played the game.

So I wonder what he's gonna say
about second to last.

[Laughs]

I expected to make it
into the finale.

[Applause]

Good luck.

I feel like I was robbed
and don't think it's right.

Adios.

[Voice breaking]
It's [Bleep] Bull[Bleep].

Not even close to being even
[Bleep] To [Bleep] Bottom,

not even [Bleep] Close!

She fought,
but it just didn't work out.

I mean, they're not playin

- they're not playing around.
- No.

That's for real.

I learned in this process

that my style of cooking
is not gonna change.

I am who I am.

I'm a great Chef,
and I'm a great person.

The judges got it wrong.

- Next on Top Chef All-Stars...

Two Chefs will go home.

I'm feeling a little nervous.

It's gonna be pretty brutal.

What the [Bleep]
Is going on?

You don't like sea urchin?

- I said it's not my favorite.
- Taste this, man.

Stephen,
I have my own palate.

Probably should not have
frozen my melons.

I need your opinion
really quick.

Dale had everything
but the kitchen sink.

One of Wylie's sous Chefs
accused me

of culinary plagiarism.

I'm not sure in this case
he's used those techniques

to improve the dish.

It tastes like a head shop.

For more about
the recipes seen tonight,