01x10 - Reunion

[bunniefuu]

[dramatic music]

Nine weeks ago, you saw 12 of the country's

most up and coming chefs
arrive in San Francisco

to do battle for the
opportunity of their careers.

They had no idea what they were in for.

Your 60 minutes starts now.

Guys, we got 46 minutes.



Five minutes.

Right behind you, coming through.



[timer beeping]

Yeah, that was a second.

That's it, I'm done.

[beep]

One by one, nine chefs
have had to pack their knives

and leave the competition.

Now, only three remain to fight it out

in our Las Vegas finale.

Today, all 12 chefs are reuniting to relive

the roller coaster that is Top Chef.

What would you rather eat?

Sand?

Doors.

But more!

Or [beep]

Jesus Christ.

She outplayed me.

And if you can do it-

Shut the [beep] up.

Shut the [beep] up.

I don't wanna do this.

[laughing]

So grab your aprons, this might get messy.

It was really hard to decipher
what you were getting at.

There was not a clear
plan and there was no focus.

Bring it on.

Bring in our first guest.

It's gonna be from like
most cracked out to least.

Watch.

Here he is.

Ladies, gentlemen.

Can I talk to everybody
for one second, please?

Everybody's aware that my dad is dying.

My father needs me
and I need him right now.

Oh, you don't have to give me a hug.

Believe me, you don't have to.

Come on, how you doing, baby?

I'm good.

Oh, you smell the same.

An adult beverage time.

You were really great at
engaging your customers

with your personality, but
you lost them with your food.

Your carrots were completely overcooked.

Kids hate it.

The dough was really rubbery.

And then also the
presentation was pretty sloppy.

You know, your inexperience
is really starting to show.

Hey, everybody.

Oh my gosh.

And the last person that
had the jicama was Lisa.

Ultimately, this is about food

and there just wasn't enough in there.

You need good quality
starch, whole grains, brown rice.

What does it say on your jacket?

Says Top Chef.

Doesn't say Top Sous Chef, does it?

No.

Oh my God, where's the soup?

This is Top Chef, not Top Waiter,

and yet you still need to go out there

and deal with the wait staff.

I don't wear a suit in the shower.

But some people think so.

Oh, Leanna!

Leanna, I thought there
was some great things

about the dish.

You know, the chefs all
just really liked execution

which I was a little short.

[cheering]

So the judges would like to see all of you.

Oh my God.

[upbeat music]

[whistle blows]

[upbeat music]

[upbeat music]

[upbeat music]

Welcome back to all of you.

It's fantastic to see you.

We're also joined by our regular judge,

Gail Simmons from Food & Wine Magazine.

And of course, it wouldn't be Top Chef

without our head judge, the firm but fair,

Chef Tom Colicchio.

The firm but fair, right?

The firm but fair.

It's great to see everybody.

I do have one question though.

Has being on the show had
any effect at all on your careers?

Yeah.

Brian, come on, talk about it.

Actually, just, you know,
people just acknowledging you,

wanting you to do more events.

It's fun, you know?

Harold Stern gave me a ring.

Harold Stern gave me a ring.

Oh, cool.

So Harold Stern asked me on his show.

So me and Harold Stern
spoke a lot about the show.

Now wait a minute.

Did he talk about the gals and who was hot

and who was not hot?

They said the bald guy was sexy.

Oh, I know that.

The bald guy is sexy?

Tom, that's a given, honey.

You know you're a sexy man.

On the BravoTV.com website,

that the bald sexy man won
hottest judge on the show.

Tom, look at you.

Are you blushing?

Look at him.

Are you blushing?

Tom is a hot one.

That's a given, honey.

So let me ask you a question.

Has anybody been checking
out the Bravo message boards?

Yeah, I have.

Anybody?

Dave's a hero.

Harold's a hero.

And Miguel was good up until the point

where I called Tiffany
a snake and then I...

Cleo.

Oh, dude.

[laughing]

That's a new thing.

I love that snake thing.

How many eyes do you have?

I've got three.

I've got two in the
front of me to watch you.

And when I turn around,
I still can see you.

I love it.

I love that.

Actually, there's four,

but the fourth one we don't talk about.

It only sees you at night.

[laughing]

All right.

Yeah.

Okay, you're ready?

Yeah.

So what's it like watching
yourselves be eliminated?

The only person in reality
TV to be sent home twice,

and I think it was because
I was so big on elimination

that they had to eliminate me twice.

[laughing]

You talk about it too much.

[laughing]

So Ken, you were the
first to be eliminated,

and obviously your
behavior caused quite a stir.

So let's take a look.

Let's take a look.

Let's do it.

[dramatic music]

Actually, Ken, just taste the sauce

before you put it on to see
if there's enough seasoning.

Did I just see you put
your finger in your mouth?

Nobody puts a finger in
the sauce in their mouth.

Big mistake.

Tasting with his fingers, just, yeah, bad.

I hope you learned something today.

I didn't learn anything today, Chef,

'cause I wasn't in your
kitchen long enough.

Are you accustomed to
talking back to the Chef

in his restaurant?

Do you show that much lack of respect?

That's not respect.

I'm having a conversation.

I'm talking with the Chef.

I speak my mind.

That's the way I am.

So Ken, how do you feel watching that now?

Any regrets?

No, it was a bit of crack, you know?

It was good fun.

I stick my fingers in sauces all the time.

I'm not afraid to do it.

Okay, so let's get to
the bottom of this finger

in the sauce thing then.

I'm real funky about that.

In the kitchen, you wash your hands.

I'm forever washing my hands

because I need to practice what I preach.

What you see me do is what
I need to be doing every day.

That's a double-dip.

I think it's total bull [beep]

that chefs are everybody here

that said they haven't stuck their finger

in the sauce before.

Thank you, everyone has.

Hold on, hold on, hold on.

Thank you.

That's the issue is not
sticking your finger in the sauce.

Now, also, in his
kitchen, it doesn't go over.

And that's it.

Don't put your feet on someone's end table

if you do it at home.

For the record, on
elimination, that first challenge,

I don't, I think Ken was sent home

for a lot of different reasons,

but I don't think his
dish was the worst dish.

There was sand in the
kale in Andrea's dish.

And I think there were
a lot of other reasons

why he was sent home.

This has got to do with food

and with what went on the plate.

Hold on.

If you and you and you
accept the plate with sand on it.

[beep] sand, dork, muck.

If you accept the dish
with sand on the plate,

you're a sad lad and you're
doing what the producers

tell you to do.

Hold on, hold on.

No, no.

Andrea came to the table at night.

Candice came to the table at night, okay?

Your chicken was overcooked completely.

That's why you were there.

Your dish had sand in it
and it wasn't focused at all.

And your dish, that fig
gastrique was a mess.

The tomatoes were mushy,
overcooked, and you knew they were.

The fish was overcooked and you knew it.

And I know you're complaining
about the equipment,

but the fish wasn't seared properly.

You had a choice.

If you were in one of your restaurants,

if you were in craft and your
two dishes went down, okay?

And you're up there and
one had sand on the plate.

Excuse me, one had sand on the plate

and you had one without sand on the plate.

Which dish would you send out?

It's a hypothetical.

Neither.

Oh really?

Well, there you go.

You just answered my question.

Neither.

Whoa, whoa, whoa, whoa, whoa, whoa.

Whoa, question is.

Talking about sand on a
dish and no sand on a dish.

Question of the evening.

All right, which dish would you eat?

What would you rather eat?

Sand or [beep]

[laughing]

Neither.

Sand.

Neither.

Woo.

Neither.

Come on, bro.

First of all, forgive me.

I'd much rather eat sand than [beep]

Much rather.

I'm sorry.

Good idea.

So I want to know from the rest of you,

you know, what it was
like watching your mistakes.

What are your regrets?

Salt and sugar.

That's all I'm gonna say.

[laughing]

I won my assignment, I gave in, all right?

That's it.

So there was one chef
who really seemed to think

that they were a cut above the rest.

I think we all know who I'm talking about.

Let's take a look.

Steven at times can be an arrogant [beep]

I have an Ivy league education.

He's very arrogant.

They gave me an
unbelievable business degree.

He's full of himself.

I also have a culinary
degree to go along with that.

When I saw the other chefs displays,

I knew that I was gonna
take that competition.

I had the best dish of the lot.

Extraordinary, exquisite.

The presentation was spectacular.

He just wants to educate everybody

in ways that a lot of
people don't care about.

Are you familiar with plantain?

Okay, great.

It's not a food lecture, it's a dish.

It's a potato chip.

In French it's called [indistinct]

[upbeat music]

Steven?

You know, you've definitely
attracted a lot of attention.

Let's face it, not all
of it's been positive.

No, it hasn't.

So how's it feel watching it?

Is it humbling at all?

Yeah, this has been the
biggest learning experience

to date for me.

I can see my personality
kind of like, you know,

right in my face.

Yeah, there's a lot of extremities to it.

You come off very arrogant.

Most of the comments that I got from anyone

who walked up to me or
contacted me or emailed me,

they hated you because
you were so arrogant.

My question is, but do
you think you're arrogant?

I don't, I mean, I think
there was, you know,

there was a big misperception.

I think it's, you know, as Tom has noted.

But the arrogance sometimes
to me was over the top

beyond what you needed to be.

But I think I could speak
for a lot of people here

that Steven definitely has an alter ego.

He knows it and you can ask him.

He doesn't come across
great on camera a lot of times,

but he's a really special dude, you know?

What about your obsession
with educating people?

I overly appreciate, you know,

what has been done for
me at such a young age.

I mean, from all my
mentors, all my professors,

all my chefs that have
just dumped loads into me.

And at 24, you know, I just, I mean,

I can't thank them enough.

I mean, like some people
never get this experience

at, you know, say twice my age.

Well, there's plenty more to talk about

and we'll get down to it when we come back.

[upbeat music]

Just let it go.

We're not talking about you.

You always do this for pressure.

Tries to, that's bull [beep]

Big snake.

Where's Tiffany going?

Dave, congratulations again

for making it to the final three.

Thank you.

[all applauding]

So how has Top Chef been for you?

I imagine a bit of an
emotional roller-coaster.

Oh God, the emotional thing.

Yeah, you know, I don't cry at work.

I've never cried at work.

You can talk to anyone I've worked with

that this was a thing of passion.

Before you say too much
more, let's take a look.

[upbeat music]

Dave's a bit of a tornado
when he's in the kitchen.

[upbeat music]

Right behind you, right behind you.

Coming through, coming
through, coming through.

Nachos, nachos.

He's frantic, he's pacing around.

You know, he's going crazy.

Dave, you know, kind of
gets a little stressed and

Okay.

I think it's through his
passion and his eagerness.

He's just a nervous wreck.

His eyes are darting back and forth.

He's riddled with anxiety.

Coming over here.

You're going here.

Let's get this [beep] going.

Mirepoix.

Okay, mirepoix, mirepoix,
mirepoix, mirepoix.

I take it all so seriously and
that's part of my problem.

Honest about who he is.

I wish a lot of times that I was in touch

with my emotional side as well as he is.

Dave, how are ya?

Okay.

Breathing?

Okay.

Holding it strong?

All right, just want to check in.

You know, I really care about what I do

and always making a good impression.

And it's a lot of emotion going through me

at that time, every time.

Stop camera.

I love to cook, you know.

Just in case you get emotional today,

we got a little present for you.

[laughing]

Crazy, but I have a different
view than other people do.

And my passion is so extreme that...

I don't think your passion is...

It is extreme.

I don't think your view is so different

from all the rest of us.

Like we all want to see...

Yes it is.

Why do you want to take my thing right now?

We're talking about me
for one sec, just let it go.

We're not talking about you.

So let me have the
limelight for one second.

[clapping]

Yeah, take it personal.

Who's taking it personal?

Because she tries to,
anytime I say something,

I don't interrupt her.

I don't interrupt any of these chefs

'cause I respect all of them.

What chef have I ever interrupted?

I respect them all, Tiffany.

Everyone, I respect
for all their different...

I respect you, Dave.

The more you talk into
her in my segment, shut it.

All right, all right, the
cat, it's your question.

Shut it.

I can't even stand with her
[beep] just shutting me down.

Let me ask you a question.

God.

What's up, chef?

In the final three, do you
think Dave should be there?

Of course not.

Yeah, I think Dave should totally be there.

Really?

Oh, you're a [beep] lawyer.

[laughing]

Oh, get the [beep] out of it, man, really.

[laughing]

Do you think that because
you're a career change

and kind of late to this, that
you had more at stake here?

Sure, because I'm trying to validate myself

and that's part of the whole exercise.

You know, the 100 grand,
it helped my a*s right now

'cause I'm broke, but you
know, that's not what it's about.

It's about people.

It's about people.

Crying chef's coming.

No, he's not coming.

Crying chef's not coming.

Clear another, every chef has cried.

'Cause let me tell you,
from the kitchens I've been in,

I've gone home and cried.

Yeah.

And I'm sure in your
early days, chef, come on.

You know, I just wear it on my sleeve

and I just, I believe in it so
much that that's my problem.

What it is is that if all the art industry,

and I say it over and over again,

you are touching every sense that there is.

Every sense, it's there.

The taste, the smell,
the looking, everything.

No other art form, no
other art form touches that.

I mean, right?

We're the only art form that has that.

So one of the things I think
that you guys have proved

is that chefs certainly
have a way with words.

Here's our tribute to our
favorite lines from "Top Chef."

[upbeat music]

If the food is good, say it's good.

If the food is crap, flip the plate.

There's more to being a top chef

than telling everyone what to do.

And the way you talk to me on the line,

it's like, don't touch
that, don't touch that,

don't touch that.

It's like.

When did I ever say that, sorry?

Every time, I'm not your b*tch, b*tch.

You know, let's get through it.

That's probably the
line of the competition.

b*tch, I'm not your b*tch.

b*tch, I'm not your b*tch.

Oh my God, that's the
T-shirts we're gonna get.

It's a [beep] T-shirt we made.

Bravo's already got the
license, we don't have to [beep]

I hear there's actually
T-shirts floating around

in New York that say,
I'm not your b*tch, b*tch.

So I gotta get on that wagon and get some.

[dramatic music]

Miguel just goes on this rampage,

basically calling Tiffany a snake.

It was fairly amusing.

I'll have two eyes on you in front of me

and one eye behind me.

Because that's how you are.

You're a snake.

He seems more interested in trying to sleep

with the various girls in the house.

You look beautiful, I actually think.

Yeah, it looks good.

I think Candace is a firecracker.

Sexy, succulent, ooh, you know, ooh.

Like I could dig in.

Keep it sexy.

And succulent, and succulent baby,

don't forget that part.

Just doing my job, do
what I do good, is I'm a cook.

Not a pastry chef.

I'm more, of course, in the
kitchen, I cook, I'm a cook.

I don't draw, I don't put
crayons, colored pencils.

Stay away from it.

The last time I checked,
I'm not an entertainer.

I'm a chef.

People like Harold that
you think is your friend

walk by and say, you know,

when you're in the middle
of getting things done

and say, oh, the magical lasagna,

I'm done with him and Steven, you know,

they can go make out
somewhere 'cause I'm just over it.

I just, I'm pissed.

Oh, it's awesome.

This competition is for top chef.

It's not for top captain or top sommelier.

No doubt, but somebody's
gotta play the role.

I'm pretty sure the show is
top chef, not top sommelier.

It is top sommelier.

This is not called top sommelier.

It's top chef, right, chef?

And it is about top chef,
not about top sommelier.

Top sommelier, we need you.

I'm gonna be upset, but it is what it is,

and it's a game.

You know, it is what it is.

And it is what it is.

It is what it is.

It is what it is.

It is what it is.

[laughing]

It is what it is, right?

It is what it is.

It is what it is.

Once you decorate it,
you know, it is what it is.

It is what it is.

I'm glad it was sweet.

Not to quote Dave, but it is what it is.

I mean, you know, it is what it is.

In front of the house.

It is what it is.

My food is, it is what it is.

I'll say it again.

It is what it is.

You know, that's kind of our theme.

It is what it is.

Cheers, guys.

Cheers.

Unreal.

Thank you.

Well, that's what it was.

[laughing]

[bell dinging]

[clapping]

Way to go, Dave.

Well, Dave, we have
a little present for you.

Oh!

[laughing]

This is for Dave.

No, I'm putting it on, Katie.

For me, it's for me.

I'm sorry, I'm putting it on.

It's for Dave, all right?

I'm not your b*tch, b*tch.

I know, but it's for me.

If this is me, this is me.

Yes, I'm not your b*tch, b*tch.

This is Dave's moment.

Congratulations.

[clapping]

Thank you.

Top chef.

Line of the show.

Season two, I'm gonna kick your asses.

You chefs that think it's so [beep] easy.

Good luck.

Okay, I have a question for Brian.

It's from Vicky on the BravoTV.com website.

Hey, Vicky.

Hey.

Vicky wants to know,

are all chefs naturally competitive?

Yeah.

What is it about chefs?

We wanna win even if it's at home.

If you're at home and you
just wanna impress your friends,

your family, it's about winning.

It's not so much like,
I got it, it's the best,

but it's just like, hey,
don't you love this?

Owning it.

Yeah, owning it, exactly.

It's all about how you do it

and what's worth doing is worth doing well.

I agree with that 100%.

I don't think all chefs are competitive.

I do think there's a greater voice with it

and that is that when you love a thing,

they love that each person
comes up with their stuff

and they can do it together.

Not competitive like
cutthroat, like I'm in Wall Street.

I gotta beat out this guy for money.

Top Chef is a competition after all.

Yeah.

So there's bound to be some gamesmanship.

Yes. - Watch this.

Get your g*ns ready.

Is it two more?

Burn it all!

I'm a competitive person.

I'm here to win.

I wanna win.

I wanna win.

Why is this on 325 now?

Somebody had turned
down the heat on my oven

when it was clearly marked,

like please do not change the temperature.

Oh, who turned my back burner on?

The competitiveness is
growing amongst the chefs.

My pomegranate's gone.

I'm very upset, I'm very depressed.

Someone stole your pomegranate.

I'm taking this 'cause somebody took mine.

The tension kind of within
the competitive environment

is starting to increase.

If I didn't wanna win as bad,

I wouldn't be putting myself through this,

you know, living in the
house with these freaks.

I'm gonna get over there
where no one else is there.

Tiffany was being really secretive

about what she was doing.

'Cause you know how
we like to rip things off

from each other.

Oh good, I'm glad you
went right back after me

and got Krispy Kremes and eggs.

That's good for you.

That's unbelievable, Miguel.

I prefer not to be copied at all,

but the copying doesn't scare me,

it's just more irritating to me.

You must have the same ideas in mind.

Yeah, I hit the Krispy Kremes first, bro.

I didn't come here to just sit
around a house, you know.

I came to play hard.

Free.

I can feel that it's
going to get really ugly.

I think she had an influence,

she left it up to the patrons.

As soon as the ax dropped,

Miguel threw me under the bus.

Okay, you know, play the game.

All right, wait a minute.

By throwing Andrea
under the bus, first of all,

I never intended to throw
Andrea under the bus,

but I did make it very
clear that that's how she felt.

Did you ever intend to
throw anyone under the bus?

Oh, please.

A couple of people at certain moments.

Okay, but at that very moment, no.

And again, I looked at the
whole situation like Chef said,

she has nothing to lose,
you're on the chopping block.

Did I intend to throw her under the bus?

No, and I was very upset
when Leanne approached me

about why I threw her under the bus.

Andrea, what's your take on what happened?

I don't really have a
take on what happened.

I love you, Andrea, for a record.

It's just a show.

I think Miguel's great, and
I look good in tire tracks.

You know what I mean?

Okay, I have a two-part question

from Amanda in Azusa, California.

Who actually did lower the
temperature on Leanne's oven?

And Tiffany, are you aware
that there's a conspiracy theory

on the message boards on BravoTV.com

going around that you were
the one turning off burners

and lowering temperatures on the ovens?

I'm aware of the conspiracy theory.

It's interesting.

It's definitely drama.

But I think we all experienced working in,

with ovens that we'd
never worked with before.

That's bull [beep]
though, let's not go there.

No, they're the same.

Ovens are ovens, you
can turn it on and they stay.

You know, you're chef, you're chef.

You deal on buns and burgers.

You can work with a [beep]
on a bun and a burger.

That's bull [beep]

I would never use that for an excuse.

Let's end it.

Admit, just admit your [beep]

No.

You turn it on.

I mean, what's with an oven?

Is there, should be there.

Oh, I'm hungry.

Oh, sorry.

He loves, he loves.

I'll be okay.

Okay, where did Tiffany go?

Where did Tiffany go?

Tiffany walked out.

Tiffany?

What?

She's crying.

Oh, she's, can someone help her maybe?

She's gonna throw up.

I think she might be sick.

[crying]

I don't wanna do this.

I don't wanna be someone's monkey.

Looks like we have a few
things we need to sort out.

We'll be right back.

Are you single?

I'm not answering.

Oh.

I gotta ask.

I'm, I'm, I'm.

He's g*y.

What are you doing later, Ken?

[laughing]

Shut the [beep] up.

You got White Tr*sh, you [beep]

I'm full of [beep] shake.

[bell rings]

All right.

Yay.

Welcome back to Top Chef.

Thanks, welcome back to Top Chef.

Tiffany, you okay?

Are you all right?

I'm great, thanks.

Now it's time to talk about
our next finalist, Harold.

So let's see what your Top Chef experience

has been like so far.

I love to eat.

I like to cook for people.

I like to display my
creativity any chance I get.

Harold's definitely innovative.

He's shown it all the way
through this competition.

When I'm at work, the
intensity level is really high.

I'm really serious.

Put the harissa, a
little harissa on the side.

I have a lot of strengths,

but doing the front of the
house thing isn't one of them.

Look, it's good.

Slow down, slow down.

It's okay.

Can I give you a piece of advice?

I love a whole lot of advice.

Send him back to the house.

[laughing]

I got no business out there.

I get the shakes.

I don't like carrying plates.

I put my thumbs all over the rims.

Harold is back.

The nervous server.

Harold is the kind of
guy you wanna cook with

and the kind of guy you
wanna be friends with.

He's my right hand man, you
know, here in this competition.

I totally look up to him.

He's got a sensibility and he's humble.

Who was responsible for the jicama?

Someone left it behind.

I take responsibility for it.

I mean, I designed the menu.

Who decided to use some cake mix?

I, you know, I think I
threw the idea at them.

He's the best guy.

He's real.

He embodies what a top chef is.

He's very good.

He's very good.

Harold, do you think that your shyness

is something that you're
gonna have to overcome

to be a top chef?

I mean, I think I am who I am, you know,

and I'm comfortable with that.

You know, I think this day and age,

especially the way a lot of
restaurants are designed,

that, you know, you
don't have that, you know,

the big fat chef leaning
over you, screaming at you,

pounding the table and
making you feel about yay big,

you know?

I like to, you know, I like to be a teacher

and I like to embrace people.

Okay, I have a question
from several of our viewers.

For Harold.

Are you single?

I'm not answering.

I'm not answering that question.

I gotta ask.

No, I'm g*y.

It's just a lot of viewers wanted to know.

What are you doing later, Ken?

[laughing]

It's from our viewers.

It has nothing to do with us.

A lot of our viewers wanted to know.

Yeah, the girls like you, honey.

I'm not single.

You're not single.

Did you hear that, everybody?

He's not single.

I'm not single, I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

I'm not single.

Wait, which part of that was bull [beep]

I mean, 16 hours first off is.


hours to get dinner cooked

for a hundred people.

Which part of the menu was difficult?

I didn't think it was that hard.

But, hence, you write a menu,

and now you're going to a supermarket,

and you don't know what
you're getting yourself into.

I gave you that, that was a difficult part.

That's pretty huge.

The 16 hours cooking for a hundred people,

is it that hard?

I don't know, I think about 12 to 14.

All right, 12 to 14, okay, 12 to 14.

She knew what it was.

No, I know, but it's not.

I mean, the food was done.

I don't think it's easy.

The food was done.

It's.

Wait, you're talking about that,

and then, you know, on top of that,

we kind of get, we got beat
up on about the wedding cake.

We didn't know that, just so you know.

Well, can I explain?

None of us have heard them.

Can I explain, can I answer them?

Of course.

Jesus Christ.

Look, you know, when
it's all said and done,

we realize that dealing
with the competition

and the judges was pretty stressful.

Oh yeah, totally.

So, let's take a look
at how you all unwound

in your spare time.

Working 12, 14 hours a day.

You need to unwind a little.

I'm not ready to go to
sleep right after work.

I need a c*ck.

No.

Wine.

Do you have any extra money,

and you know, you see
a couple nice bottles.

Who has money so we can buy wine?

Go.

Yeah.

Go.

[cheering]

Yeah, don't come home with any money.

The fairy wine fairy brings up, you know,

one or two bottles of cheap, nasty wine,

and we're [beep] you know, I hate this.

I think you need a refresher.

Oh, I'm not drinking red wine.

Honey, but there wasn't any more.

You know, it makes my teeth red.

I'm not gonna be afraid.

I want my Jack Daniels anyway.

With food comes wine, you know.

Hey, if I take my pants shirt off,

it's gonna be a whole different party.

Come on, let's do the awesome.

[humming]

[laughing]

[beep] you.

Do you like one more?

No, there are none left.

Okay.

[laughing]

[cheering]

[upbeat music]

You gonna make it up there, right?

You got it.

You gonna make it?

Are you all right, you gonna make it there?

Oh, wow.

[knocking]

Steven, it's time to get up.

I'm getting up.

Oh, get out of here.

I can just see it's gonna be called

the fat chef sleeping, look at him.

Fat chef sleeping, that's great.

It's a crazy bunch of people.

So our food becomes our cells,

becomes our blood, becomes our organ,

becomes our mind, food for thought.

They are really nuts.

How much sleep did
you actually get, if any?

As much as we could.

I would try to sleep, I would
try to get to bed around one.

You didn't sleep earlier
than everyone else.

Yeah, but I couldn't get to bed until three

because everyone was
up drinking and partying

and then I'd get up at 5.30 every morning

to do my yoga and meditate.

So I only averaged about two
and a half hours every night.

All right.

I was also, I was blessed with some

professional snoring roommates as well.

Chunk La Funk!

[cheering]

Let's take a look.

Chunk La Funk in the building.

He's got the name Chunk, it's endearing.

He's always eating, he never stops eating.

They call me Chunk La
Funk because obviously

I'm a big guy and I like junk food.

She swears next.

Chunk La Chunk, go get it!

Those are big waffles, baby!

He's always passing gas.

It's, it's starting to...

Miguel farts too much.

Man, that was a bad one, kids.

Run for the ball.

Chunk La Funk, I mean
it just says who I am.

I'm chunky and you know, I'm funky.

Miguel's not the person you wanna watch

running around the house in tiny whities,

I gotta tell you.

He's like a blob of a mess of a human being

that just doesn't have any manners.

Are those condoms
hanging out of your pocket?

Oh yeah, absolutely, chef.

I always go to Kitchen Protected.

Badoom!

My first impression of Miguel is like, wow!

This guy does not have a mute button.

The things that he
does are just like, weird.

What did he do, did he
put like, palm olive in there?

I just wanted to be like,
why do you have these like,


go right in the front

like horses and what?

There's this, you know, this
sweet guy underneath him

I think just, just wants to be loved.

Do the hustle.

He's a good heart.

I only wish the other chefs success

in whatever they perspire to do.

I love the guy.

For all the fat people across America,

you too can be a grand
master of the snacks.

I think anybody who watches
this will say, wow, you know,

either I know Miguel or I've
gotten a feel of who Miguel is.

And it's a good feel.

There you go.

[bell rings]

Wow!

Brazil approval, kids!

Bro!

You kissed her a*s, you're right honey!

I sure did.

I was wondering Miguel,

you did win that sexy food challenge

and you had a pretty hot outfit.

Did you land any babes with that?

No, no, but obviously Madame S lied to me.

She, you know, she, she sold me the dream

and then left me like Vegas,
took my money and ran.

Miguel, on TV, you got down on your knees

and you kissed her butt and slapped it too.

Did you catch that?

I said, who's your daddy?

Shh, I gave him a little crack.

I have to know, who came up
with the name Chunk La Funk?

Go ahead, Tiff.

It was a collab, though, it was a collab.

It was mine.

It was a collab, 'cause I had no idea where

No, it was mine.

Chunk came from, so it was, I think it was.

It's perfect, he's Chunk La Funk.

It's gonna stick with you for a long time.

Who had to share a room with Miguel?

Thanks for casting.

What was that like?

The first two nights between
these two gentlemen,

just the snoring was just out of control.

My snoring?

I was snoring?

I don't snore, but okay.

We let Cam go some bars.

It became, it got to be

Shut up, Barney!

[laughing]

It got to be

He just fired it.

Oh, man.

It got to one point.

I don't wanna hear about it.

Dude.

There will be more
opportunities to clear the air

when we come back.

[laughing]

Just give me a chance to talk, Jesus.

Right, right, right, right.

When she has no respect
for anyone, I believe.

Shut the [beep] up.

I'm not gonna do a
White Tr*sh piece of [beep]

I'm [beep] shaking.

Well, Tiffany, you're probably

the most controversial
character in the group.

Really?

Would you agree?

No.

No?

Well, let's see.

I'm here to win $100,000
and to take it home.

The closer people get to feeling like

they're about to be eliminated,

the more they're sort of making it personal

and throwing people under the bus

and grasping at straws on their way out.

So I refuse to do that.

Is Miguel someone who you think should go?

I'll step up, yes.

At no point am I gonna attack
anyone in this competition.

Did you tell them that you were leaving?

Yes.

No.

Yes, I did.

Not once.

Steven was the only person
that only focused on his dish

without focusing on any
petit fours at no point.

I just think we all need to recognize

when that timer goes off, we're done.

You walk away from whatever you're doing.

I can throw them out, I
don't give a [beep], whatever.

She's a very good cook.

You know, I think she's got
a lot to learn attitude-wise.

I'm not an idiot.

I know you're not an idiot.

That's why I would expect you to be done

by the time the timer goes off.

Don't talk to me like I'm
a [beep] five-year-old.

I'm not here to make friends.

It's really important for all three of us

just to recognize and know
now, none of this is personal.

So if I get all crabby and bitchy.

Tiffany wants it.

She's hungry.

The girl wants to win.

I know that I can be
perceived as being harsh

or being really mean or being a b*tch.

Insert whatever word you
want at the end of the sentence.

Cutthroat.

Arrogant fake.

She's a dog, she's a dragon.

She's a compulsive.

She's just a b*tch, that's it.

She's a natural born b*tch.

Does calling me a b*tch hurt my feelings?

No, we can exist in the
same function in the kitchen

and you would be called a hard a*s

and I'd be called a b*tch.

Yesterday, the three of us were in the car.

Okay.

You said, "Sometimes I'm
a b*tch, but it's not personal."

And I can also own the term b*tch.

I'm a nice person and I don't feel like

that's what I came here to prove.

I came here to prove that I can cook

and that's what I did.

Whoa!

What issue do you want to address?

Wait a minute, Tiffany,
I gotta say this honestly.

I'll never forget the first
thing I made a joke about.

I think it was like a little
artichoke heart there

and you said, "What is this mess?"

I went, "Oh, oh honey."

I said, "Well, it's mine, I'll pick it up."

When you said it to me,
I wanted to sh**t you.

She's basically a projection.

She's projecting
everything that she's doing

which is talking [beep],

treating people like [beep]

and being a b*tch.

So that's the bottom line.

So the sooner you accept
it and be real with yourself,

that's what it is.

But I didn't feel,

I didn't feel she wasn't
a b*tch to me at all.

Dave, we gotta just let,

let's let Andrea talk for one sec.

It's okay, let's just see
what she has to say.

Yeah, I felt that she saw what I was

and what I was doing,

what I was trying to bring to the table

and she honored it.

She does whatever it takes.

See, you gotta have a
little something to cushion.

You understand?

Hold, hold, hold for a second.

Hold fast.

Can I say this?

Can I say this?

But I'm saying, can I say this though?

Brian, Brian, Brian, Brian.

Just give me a chance to talk, Jesus.

What I'm saying is, you
gotta know when to say when.

She doesn't know when to say when.

She has no respect for anyone, I believe.

But I don't know if she
does it for a reaction

or she actually does it to
actually get at you, you know?

But it's just wrong no
matter which way you cut it.

Well, there's one particular instance

that caused a lot of
controversy with viewers.

It all happened after the
Ted Allen party at Freeson.

Let's take a look.

Is Miguel someone who you think should go?

I'll step up. - You know?

Yeah.

I said there were a couple of you

that felt that I should go home.

I never said that I thought it
was time for you to go home.

Are you calling Tom Clink your liar?

You know what? - 'Cause he's upstairs.

I understand that you're angry.

I get out of the way and I have to go.

I understand that you're...
- No, I'm not angry.

I'm not angry.

Do you feel, no, no, he said
you said I should go home.

Miguel, you want me to answer the question?

Yes.

You wanna be quiet for a second?

Sure.

I understand your anger and your hurt,

so I'll forgive the question.

I have one w*r and it's with you.

Everyone else I've been cool and calm with.

You're the only one
that's had confrontations

with everybody at one point or another.

I'm not gonna get called on the carpet

for you going home tonight.

I'm sorry.

All I have to say is if I'm
not eliminated, that's all.

I'll have two eyes on you in front of me

and one eye behind me.

Because that's how you are.

Okay, so here's the question.

I have a question from
Natalie in Portland, Oregon.

Why did you lie to Miguel
about saying to Tom

that he should be the one to go home?

I don't know.

I don't think I lied or
denied it in any way.

A lot of people have come up to me and said

you were sort of misrepresented.

Did you say it or did you not?

That's the question.

You lied.

Period.

Let's end it.

Admit, just admit your [beep]

I'm a bit strange.

Admit your guilt.

Admit your guilt.

Totally guilty.

Totally lied.

Well, Miguel, what's your
take on what happened?

I mean, I put it clear
that if she felt that way,

that she should have spoke up.

But again, I mean, I think it's one thing

to approach someone face to face

and it's a lot harder to do than it is

at a table where I don't exist.

I did tell you the truth.

Can you have integrity?

When I got downstairs, I
was actually the only person

to accept the plate to say something.

When you're done talking, you let us know.

Dave, you want everyone
else to talk but you.

[beep] you.

I'm tired of being nice
to people I don't like.

So Tiffany definitely wins the prize

for most confrontations.

But however, she was not involved

in the longest fight in the series.

Let's take a look.

Candace decided to buy
some cookie cutters once again.

She seems to be using cookie cutters

in her cookie cutting cooking.

I have standards unlike you do.

Oh really?

Yes, obviously.

Obviously you're a tool and a d*uche bag

and you're really, really
annoying and obnoxious.

The way that you talk about your food

makes me want to throw up

because you act like you're.

IQ of 110, is this a childish
man, tool, d*uche bag.

You have to use silly, you
know, incompetent words.

I'm going to cook my watermelon puree.

This is my mama.

You know what, not
everybody has to be like that.

Get over it.

You will not succeed
and you will fail horribly.

Well, you will end up with
all the other trash out there

that thinks that they're
better than everybody else.

I've already proved myself, dear.

I've already proved myself.

I have a beautiful career.
- I don't really care.

I'm here for different reasons.

What reason are you here for?

This is a Top Chef competition.

I'm here for the experience

and to start building on my career.

Building a career with cookie cutters?

Are you kidding me?

These are for kids.

Get over talking down to other people.

I'm stuck outside the box, man, for real.

I mean, you were boring, absolutely boring.

You were a straight run of the mill.

Stop [beep] picking on other people.

I'm not picking on anybody.

You're putting them down.

It just shows how good that in you are.

I'm not putting them down, no.

You just have a problem

and you've been awfully
rude and mean to other people.

I don't accept mediocrity, that's it.

Fine, then go and come
to mediocrity, whatever.

Use your fancy, stupid [beep] words.

Try to talk down to other people.

Get over it, get over yourself.

I'm going, I'm fine.

I don't even want to look at you right now

'cause you're just such an idiot.

Yeah. - Idiot.

Exactly.

Where are we going?

To the fridge, wherever.

I can't even look at him, honestly.

I don't even want to.

Is that him, that's him?

Steven, you've already
mentioned that you've grown a lot.

Looking back on that,

would you use the
cookie cutters for the kids?

Cookie cutters are
absolutely appropriate for kids,

of course.

And it was, I think, the mindset that I had

that the whole education from Steven,

let's do something different.

I mean, I didn't think that
what Candace was doing

was wrong. - It was different

at the time, I have to say.
- It was different

at the time, Candace. - I was really like,

I took it personal at the time.

That is like the, probably,
beginning of all the stuff

that I'm gonna have to
go through in the kitchen

with, you know, people.

It's just an experience
that I have to learn from.

Candace, you don't need
to grow from that at all.

You were completely right.

It was fine.

When I like watch you and
like with the tears in your eyes,

that's not cool.

I do not mean like make
anyone, anyone feel like that.

Cookie cutter with kids, of course.

That is completely legit.

Dude, stop laughing.

Have you got a problem with me laughing?

I do have a little problem with you.

What's your problem? - Shut the [beep] up.

Why are you looking at me like that?

Shut the [beep] up. - Hey, you guys.

Shut up.

Dude, what's your problem?
- Guys, don't even start.

I'm sorry, okay? - Just shut up.

I'm not doing anything, I'm gonna laugh.

You don't like me laughing?

Dude, you're a joke.

You better believe it.
- You're an absolute joke.

Fine, it's fine, it's fine.

I don't wanna laugh, I'll laugh, okay?

Don't laugh at this, this is serious.

I will laugh if I wanna
laugh, you piece of [beep]

book. - This is serious.

Shut your [beep] mouth, put
another egg over your head.

You're a White Tr*sh piece of [beep]

All right, look at you. - I'm a tattooed

White Tr*sh piece of [beep]

Look at you, look at you.
- There's a difference.

It has nothing to do with you.

I'm not talking to you.

I know, and I'm not talking
with him, for [beep] sake.

I'm sitting behind him.

Steven, don't get into it with him.

Just calm down. - Look at that T-shirt

you have on, Steven.

What kind of T-shirt is
that you have on, Steven?

Shut up and let him talk.

Candace, I just wanna express
my deepest apologies to you.

It was in the heat of competition,

and I did not mean in
any way to disrespect you.

When I was in culinary school,

I don't think I would have
had the you know what

to kind of come into this competition

and to just rise above
everybody, and you did awesome.

You lasted beyond this guy.

You sure did.

Candace, props to you, all from here.

Everybody.

[applause]

Thank you.

When we come back, we'll find out

which of the top three you guys

really think should win Top Chef.

[dramatic music]

So we have just enough time left

to wish our final three,
Harold, Tiffany, and Dave,

good luck in the finale.

Now we're gonna ask you to leave the room

so we can talk about you behind your back.

[applause]

Good luck.

So now they've gone,
let's take a final look

at the contenders for
the title of Top Chef.

[dramatic music]

What makes a chef is someone who's willing

to take a risk and build a business.

You need to have a business mind

and know how to manage the whole ball.

From Top Chef, you're becoming
a representative of a chef.

Top Chef is much more than just cooking.

You need to empower
people, you need to be a leader,

you need to be nurturing.

With integrity, with humility.

You need to set by example.

You need to be able to continue to learn.

And you really need to
stand behind your food.

A good chef is really
more than just someone

who can put together good menus,

put together good recipes.

You need to believe in yourself.

I have all the confidence in the world

that I can succeed here.

Yeah, I definitely would like to win.

It is about winning.

Kind of the whole point.

I'm gonna win it.

I wanna win.

I wanna win everything.

That's the dream, that's the dream.

So do we think it's the right top three?

No. - No, Andrea?

No. - I wanted Leanne.

Instead of whom, Tiffany?

I would like it to be Leanne.

Is there anyone here that
thinks Tiffany should win this?

She's a good chef.

No, but yes, and the very first episode,

I actually picked Tiffany's
dish, the pumpkin,

as my favorite dish.

I don't think it was that well cooked.

I think she's ex*cuted
everything very beautifully.

Do I think there were
a lot of problems there?

Yes, if I wanna be picky,

I said I wouldn't hire
her in my own kitchen.

Tiffany is a smart cookie,
and her dishes, props.

She was very creative, very innovative.

She's great.

I thought that where she
may have ex*cuted food-wise,

the behavior sucked, how you treat people.

Okay, it's not a popularity contest.

Let's talk with Harold for a second.

Should he be top chef?

It's not a popularity contest,

but it's about being consistent.

It's about being, two words, top chef.

I initially wanted Harold to win,

but now that I see who the top three are,

I'm really hoping Dave will win,

because he's very humble.

Let's talk about Dave for a second.

He certainly has less experience,

so do you think that that makes him

the underdog in the finale?

I believe Dave is the underdog

in this part of the competition.

Harold and Tiffany appeal to fine dining,

and fine dining only represents only 13%,

so you take the other 77%,

that's what Dave is appealing to.

Anybody else?

I love Dave.

I think he's fantastic,

but he didn't act well under pressure.

Sorry, I'm torn.

I love both of the guys,

and I think that their cooking styles

are extremely different,

and it will be really good to see

who will end up winning because of that.

I think it makes it more interesting.

Well, we want to say a big thank you

to all of you for all of your contributions

to making Top Chef
such a colorful, exciting,

and dare I say it, educational,
Steven, experience.

And of course, thank
you for being here today.

Oh, thank you.

You guys were great.

I'd also like to say thank you to Gail,

and of course, Tom.

Thanks, guys.

Next week is the first part
of our Las Vegas finale.

Until then, goodbye.

Next week on Top Chef.

So yeah, I think this is
all that's coming tonight.

I wish.

Oh my God.

I haven't lost any edge.

She's a b*tch.

This challenge is not

your traditional quick fire challenge.

This challenge is an elimination challenge.

Oh yeah.

Bring it on.

Woo, rings, baby.

Let's go.

Two, one.

I didn't understand.

So you chose chicken wings.

Did you not understand the challenge?

Didn't that ticket come
out and say impress us?

Did I not?

[upbeat music]

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