02x09 - Seven

[bunniefuu]

Hate him.

Both teams must create a
fabulous c*ck party.

The 200 or so party guests.

Party gets started and there seems to be

a huge crowd sort of
gathering around our table.

It's going really well.

Better be coming out soon.

It is coming out soon.

The guests are asking
me, where's the food?

I didn't cook my everything in advance.

I wanted to cook during the event.

Congratulations.

You are the winning team.

Sam is the team leader.

Absolutely. But I didn't need like a
whole lot of leadership

although he was like the
designated leader for our team.

Elliot, you were the team leader.

Yes, I was.

Mia was definitely a
bitching and moaning.

Throw me under the bus.
I don't give a ****.

We did make a decision.

Elliot does not deserve to go home.

No, Elliot, let her stay. Send me home.

If you are going to walk away from this

and that is your decision,
we will accept that.

And I will pack my knives and go.

Now, seven chefs remain.

To fight it out for a spot in
the Top Chef finale in Hawaii.

At stake for the winner, a state
-of-the-art Kenmore Pro Kitchen.

Burnished by Sears.

An editorial feature in
Food & Wine magazine.

A chance to showcase
their culinary talent

at the 25th anniversary Food
& Wine Classic in Aspen.

$100,000.

Kickstart their culinary career.

Burnished by the makers of
the GLAAD family of products.

And title of the Top Chef.

How many of us are left Saturday?

This morning I wake up and
it's just a little bit awkward

that I was almost eliminated.

And I don't know really why

I did Mia end up doing what she did.

It feels really good to be here

and it's like being reborn again.

So I'm going to give the best I have.

Can I just sleep great?

I always sleep great.

I'm going to take this out
so I can make myself a knife.

I kind of want to keep them warm

so I can put them over the test.

They're very selfish.

Anybody ever tell you that, Marcel?

I think Betty told me
that like a week ago.

Marcel's are full of himself.

He comes off as if he's
better than everybody else.

During the last challenge,

Betty, Sam and I were all very excited

when they announced
that we're the winners

and Marcel seemed to be offended

by the fact that he
wasn't more of a leader

when we won as a team.

Living with all these people,

being away from your family,

and being in a fierce
competition setting,

it's enough to put some people on edge.

You know, you get into all these fights

and it's really emotional,

and you get mad at each other,

but I mean, you're stuck with each other.

When you broke your yoke,
you disappointed me.

At least I'm not a virgin.

I hope it's not a two
-hour quick fire, dude.

It's just like a 15-minute one.

I'm going to be having
to go to the bathroom

and spit up blood otherwise, dude.

Yesterday, I had my tooth pulled.

It was like the worst dental
experience of my life.

It was like getting my tooth pulled

in the middle of the kitchen
at someone's house, you know?

It's kind of like how your
mom used to cut your hair

when you were a kid, you know,

just putting the bull on
her head or something.

Just clipping your hair,
taking phone calls,

yelling at your sister.

I said, are you focusing on my tooth?

Because I don't think you are.

I just got to do a quick fire.

My only real goal is right now

is to get immunity,

because if I get immunity,

I'm not going to work tomorrow.

I'm going to take a day off.

Let's go.

A little Mikey time.

Thank you, my son.

Marshall, you got something right there.

Yeah.

Good morning, everyone.

Of course, you know our judge
for this quick fire challenge.

The author of the cookbook,

The Food You Want to Eat, Ted Allen.

Ted Allen as our quick fire
judge is pretty hysterical.

He's extremely witty.

I have a lot of respect for the guy.

We started with 15,

and now, as you know,

there are only seven of you
who remain in the competition.

Fighting it out for a place
in the top chef finale,

the stakes are high,

and they're about to get higher.

From this point on,

the winner of the quick fire challenge

will no longer have
immunity from elimination.

The fact that there was no immunity
really meant absolutely nothing.

To me, you just don't want to win.

There's no reason not to.

This round is really about creativity.

Cooking is the only art
form that incorporates

at least four of the five senses,

sight, smell, taste, and touch.

I think when cooking is done well,

it's a wonderful art form,

and I think you all know

you look at a plate like a blank canvas.

And that's what we're
going to do this morning.

For your quick fire challenge today,

you will all create a
dish based around a color.

You'll each draw a knife
to find out your color.

Let's start with Alon.

Red.

Ounge.

Elia, white.

Good luck with that.

Thank you.

I'm thinking red or green, red or green,

and I get white.

And I'm like, white?

What am I going to do with white?

White.

Green.

Is that green?

It's green?

It's yellow.

It's yellow.

That's yellow, Sam.

Purple.

That's purple.

I'm color blind.

And I am expecting the
worst in this quick fire

because I can't really tell exactly

what color I'm pulling on the plate.

That's green.

It's got to be brown, right?

Unfortunately, I've
drawn the color brown.

I think it's a tough position to be in

because it's not vibrant,
it's not beautiful.

It's going to take a lot of
skill to make this one work.

I'm really happy that I have green

and I'm really happy
that Marcel gets brown.

All right, so you have 30
minutes to create a dish

using the color that you drew.

And of course, it must taste
at least as good as it looks.

Your time starts now.

Good luck.

It's kind of a weird challenge,

basing a dish on color.

I usually try and stick to
something that tastes good

and then I worry about how I present it.

During the 30 minute quick fire,

it's a little bit hectic in the kitchen.

Everybody's trying to
bust out their stuff

as quick as possible,
as limited at a time.

It's rough and you got to move
quick and you got to be fast.

I really try to listen to the challenges

and to me, the challenge
was all about green.

Of course, it has to taste
good, but it's green.

It's green and the greener it
is, the better it's going to be.

I'm pretty much trying
to match everything I do

to the color of an eggplant.

Because somebody told me a long time ago

that an eggplant is purple,
an eggplant is black to me.

So, I cross my fingers and
I'm talking about black.

I have to cook orange food.

I go for salmon because it's pink,

but when you cook it, it turns orange.

And carrots.

I'm going to batter and fry them.

Okay, you guys, you
have five minutes left.

Less than five minutes.

I'm racing down to the final seconds.

I'm pulling out my fried avocado.

I'm putting on my jalapeno sauce.

I'm slicing my lime and I'm
just putting it all together

on this beautiful green plate.

I am happy with my green dish.

I'm thinking that an exterior
bowl with an essence of coffee

is going to evoke a whole other sense.

My French press exploded.

Okay, you guys, time is up.

How are you?

Good, how are you?

I think we know what color
we're working with here.

Yes, and I actually had
a little bit of trouble

because I don't think in terms of color.

So, I made some steak
tartar, beef tenderloin,

some sliced grape tomatoes, salad
-seasoned and dressed with olive oil.

I had tarry chips around
it, big dollop, sriracha.

So, it looks like you
might have gone with green.

Yeah, thanks.

What I decided to do was to conceptualize

a green zucchini tamale.

The filling has spinach, basil, cilantro,

green onions, cream cheese
and some Monterey Jack.

There's a lot going on in here.

Is this something that
you've done before?

No, no.

Hello, I was given brown,

and so I was kind of going
with the theme of breakfast.

So, we have steak and eggs,
nice little crispy croutons,

a coffee foam on top.

Why does he have a foam
on every f***ing he makes?

In my personal opinion,
Marcel's being very redundant.

You know, we're in the
ninth episode this season,

and there's been nine different foams.

It's a foam nightmare.

And you guys were also
talking about all the senses.

That's why I've created the exterior bowl

to give you the coffee aroma
while you're enjoying breakfast.

Is this decaf?

Okay, well, my color was white,

and I did a Dover soft filet.

Underneath, you have some mushrooms.

And on top, you have a poached egg.

Thank you, thank you.

Okay, I had purple, which was a
little bit interesting for me.

I'm color-blind.

You're not color-blind.

Yeah, yeah, this was very interesting.

How did you adjust?

I've been told that eggplant is purple.

It is, yes, sir.

This is black to me.

Did any of your competitors
help you pick out colors?

Marcell actually, Marcell offered
to help me pick out stuff,

and I was just like,
no, I think I've got it.

Here we have a red snapper,
spiced grilled eggplant skin,

and a pickled beet and
blackberry compote.

This is nicely cooked.
I like the compote.

So this is my ode to a yellow breakfast.

To start, we have a duo of muffins,

one being lemon, one being corn.

There's a piece of sharp
cheddar with an egg yolk,

and then we have this
breakfast crudo salad,

a little lemon and a little mustard.

I think your interplay of sweet and
savory throughout the dish is very nice.

Thank you.

Hi, Michael.

Hey, how's it going?

How are you holding up?

All right.

I was wondering if you were
going to do all pureed food.

Oh, no.

Here we have a little sushi rice
with oranges, pineapple, carrots,

Atlantic salmon with orange glaze,

and orange segments with carrot chips.

Carrot chips are delicious.

They are.

You should bag these.

Thank you.

Thank you.

Ted, what did you think of our challenge

and how well the contestants did?

Overall, a pretty difficult one, really.

It's not often that someone says,

make me a purple dinner,

but some of you responded
in pretty interesting ways.

The dish for me that was
the least successful,

I'm sorry to say, was yours, Betty.

Green is the color that I think
would have been the easiest.

I also felt that your presentation
was really kind of a mess.

I mean, it looked like
something you raked up,

not to be unkind, but...

Well, you are.

It's like, geez, dude, come on.

I had 30 minutes to
pull together this dish,

and I felt mine tasted delicious.

I thought I had a lot of
wonderful things going on,

and my dish was definitely green.

Marcel, I liked the idea of
doing the steak and eggs,

but I thought the moat
of coffee beans around it

was really unappetizing.

It looked dirty.

Elan's, for me, was not a bad tartar,

but I just sort of felt that
you hewed a little too literally

to the color red and
didn't provide enough

to contrast the texture of the tartar.

This is the first time I've
ever been in the bottom three

of a quick fire challenge.

It's disheartening.

Now for the good news.

All right, well, I'll begin with Sam.

Sam's dish was the most visually
appealing of all of them,

and I appreciated very much
this sweet and salty interplay.

Cliff, I think you put a lot
of nice things on the plate.

The fish was beautifully cooked.

With the exception of
eggplants and aubergine,

I can't think of a lot of purple things,

but you gave us a lot to taste,
and there was a lot of texture.

Michael, I thought you were
clever in the use of pink fish

to produce something that
would end up being orange

once it was cooked and glazed.

I think Padma and I both
really loved your carrot chips.

They were terrific.

For me, it came down
to a couple of people

who were fairly close,

but today's winner is Michael.

It was good to see Michael
from the wedding block.

It was his first time there,
and he's happier than hell.

I'm happy for him.

Who gets an added bonus, I think,

for working heavily medicated.

Yes, we're totally excited,

because I feel like Sam and Cliff

are probably the two stronger competitors

in this competition,

and then they call me
out to be the winner.

So it's a little sweeter, you know,

and it feels good.

And I don't get immunity, and it sucks.

Your next challenge is about inspiration,

the starting point in
any creative process.

For a chef, this could
come from anywhere.

It could be something
as simple as a color

or as complex as an emotion.

We want you to take the
inspiration we offer

and run with it.

For this elimination challenge,

the seven of you will
create a seven-course dinner

inspired by the seven deadly sins.

F***ing egg.

That's awesome.

I think it's a phenomenal idea, really.

I have some fascination
with the seven deadly sins.

Let's see, wrath, greed, envy, pride,

jealousy, sloth, lust.

I've at least broken one of them,

probably all of them at
one point or another.

You'll then have three hours to prep here

in the Kenmore kitchen

before packing everything
up in our gladware,

because you'll be cooking
an intimate dinner party

for Entourage star Debbie Mazar

and some of her friends.

Ted will be judging for
Gail during this challenge,

and Debbie Mazar's favorite
chef, Roberto Ivan,

from Francisco, will be our guest judge.

In order to find out your sin,

let's go get the knives.

Anger.

Anger.

Pride.

Gluttony.

Ooh!

Greed.

Greed.

Sloth.

Decisions, decisions.

This is a tough one.

I'm pretty stoked.

I think there's a lot of
culinary interpretations

that you can do with the envious sin.

So, Mike, since you won
the Quick Fire Challenge,

even though you don't get immunity,

you do get to trade out
your sin for another one,

if you prefer.

I know you've got lust.

Uh-oh.

I'll take envy.

All right.

Fair enough, huh?

Fair enough.

Mike switches envy for lust with me,

and I thought he just,
like, gave away a goldmine.

I mean, to have lust and give it up,

I mean, that's just... it's crazy.

Here's a nap.

He just buzzes around.

I hate it when people talk
about you behind your back.

F***, guys.

F***.

Something to say to me.

Say it's my f***.

Back the f*** up.

What are you talking about me?

I'll talk about you as
long as I f***ing want to.

Our next elimination challenge,

we have to create a seven-course menu

based on the seven deadly sins.

I'd like to do dessert.

I'd like to do soup.

We pull together as a
team to get it on paper

and decide who is doing what.

Can we just take, like, five minutes,

like, amongst ourselves
to just think about it

and then get together and do it,

like, with the pepper
mill, everybody, you know,

takes their time.

Well, I mean, how bad is it
if people have things in mind

and we might be able
to just implement that?

If you haven't had, you obviously,

you're thinking about going last quick.

No, I'm not totally set
on it, see, I think...

But you're totally set on it.

I'm totally set on dessert to be rich.

I could also go with,
like, a first course,

do, like, a lustful, like, dessert.

A long can still go last or whatever,

but I don't know.

That would be two desserts.

Yeah.

Do we really want to do
two desserts, though?

I don't know what I'm going to make.

Is anything going to be sweet or savory?

Are you going six or second?

He's checking it out.

Everybody's working great together,

and then Marcel's like,

well, I don't know.

Maybe I want to do the second course,

or I think maybe I want to do a dessert.

He's like, Jesus, dude.

It's always all about him.

Always.

I don't know.

Sexy dessert as well.

Is that what you want to do?

You want to go sweet?

I'll go six.

I'll go six, yeah.

Okay, all right.

Marcel really gets under my skin.

He's insecure in his own shoes.

His whole aura just gets him in trouble.

Marcel's like a bit uneasy.

He's uncomfortable.

That's because he's
uncomfortable with his course.

Whatever he does,

he'll stand up to your dessert,

and he's probably nervous.

I think it's appropriate
to have two desserts

on a seven-course menu,

but at the same time,

considering both Alain and I

are doing the sweet dishes,

it's kind of a competition
between the two of us.

Check it out.

I like the tartucan right here.

Then this would be like the chocolate,

so you can take a dip.

And then you also have the tartucan.

What do you think?

Is he playing with chocolate?

He'll learn.

He'll learn?

I don't know what he's doing.

Ask him.

Marcel, for all the bull**** he talks,

he's kind of slow when
it comes to plating

and actually cooking food,

so I think it's going to be

a piece of cake beating Marcel.

Excuse me?

Where are they, chicken?

Where do you have them?

I'm happy with my thin pride.

I find organic chicken,

so right away in my mind is

I'm going to do a big,

proud entree.

My luck.

I draw gluttony,

the easiest to describe with food.

I think I can make something

that's going to blow these guys away

and make them fatter.

Do you have any more
of this wild crab meat?

I'm going to do an imitation crab dish

with a real crab meat,

so you know it's like

a fake crab meat

wants to be a real crab.

It's envious.

You gotta be kidding me, man.

They're all out of crab,

and if there's no crab,

got 30 minutes,

time's counting.

I'm like, what do I do?

It's all out of crab, dude.

What's up, ****?

No, you're not.

There's catfish right there.

I'm thinking like salmon's bigger

or stronger,

more people eat it.

If I was a trout,

maybe I'd envy a salmon.

n*gga, it's the side
of salmon right here.

Yeah.

I have a minute.

Whoa, whoa, whoa, whoa, whoa.

I'm sorry, I have to take some stuff off.

So we go to Charlie's Fixtures

to shop for our serving platters,

and you really have to get creative

if you want to stand out.

There's always a fear
you're gonna go over budget

because you walk in,

and you're like a kid in a candy store,

and there's just a bunch of stuff,

and you're like, oh, wow, I want this,

I want this, and then you look at it,

and you're like, oh,

I really can't afford all this.

Two hundred and forty
-one dollars a dozen.

I have the sin of sloth,

so I decided to create something lazy,

the trio of slow-roasted soups.

So I need to get 42 glasses.

Well, let me see how much money I have,

but I know I made you run around.

You made discount?

You made discount?

Sounds good.

It's pretty much your custom.

If you're a chef and you go
to a restaurant supply store,

you usually get fifteen
or twenty percent off

of the original price.

We're not allowed to take this, are we?

I wish he wasn't such a sh*t.

Pretty much throughout the competition,

Marcel has been on
everybody's last nerves.

I can't stand Marcel at all.

He's in my ear.

If he's not in my ears

and somebody else's ear,

he's constantly talking,
talking, talking.

I'm sorry I didn't take your discount,

like when you offered it.

Right, I know, it's just like...

Sorry, I didn't take your discount.

I can't listen to him anymore.

I can't believe he's in that.

He just buzzes around.

I hate it when people talk
about you behind your back.

Something to say to me,
say it's my f*cking face.

Don't you notice that you
go everywhere by yourself?

What are you talking about me?

I'll talk about you as
long as I f*cking want to.

Get the f*ck out of my face, dude.

I think we're all tolerating Marcel
for the duration of this competition.

Marcel's Napoleonic, know
it all, and Sam broke.

I think you're a piece of sh*t.

You're a f*cking athlete.

Buzz around.

Go buzz over there.

It could be ironic,

and I think it is pretty
funny that Sam drew anger

and this angry side of
Sam came out at Charlie's.

No one wants to be around you.

Just keep to yourself, man.

You'll get a lot farther in
this competition, believe me.

That's what we need.

Well, I'm Sicilian,

and sometimes when Sicilians
get angry, they get angry.

I think anger or wrath,
I think, is like spicy.

And I love starting
off meals with ceviche.

So basically, I'm doing like a
spicy Sicilian shrimp ceviche.

But to keep it traditional, I'm also
serving popcorn on one side of it.

It's raining vegetable stuff.

I'm the second course,
and I am the sloth.

These are three dishes that
I've never done before,

but I feel like they're three
dishes that I can pull off well.

It's really good.

It should be thinner than mine, though.

Betty's doing soup.

She's got to get off the soup, Betty.

You're on the Friday's
menu with tomato soup,

and you're going to make
another tomato soup.

I'm too focused.

You're too focused?

Yeah, way too focused.

Greed to me is overly bountiful.

It's not a clear and concise
two-byte or two-item plate.

I am doing a bouillabaisse over
rot with shellfish and vegetables

because greed is power.

It's big.

It's bold.

It is a lot of fun to be able to create
without having restricted parameter.

Very low in calories, huh?

It is for the diet.

You need to be inspired by this thing,

and that's it, represented
the way you want

and how you want it, the
ingredients you want.

It's a challenge where you can really
put out something that you feel proud of.

Are you going to cook them?

For this challenge, I have
the deadly sin of lust,

and I'm going to make a cherry tart of
tannin with chocolate and whipped cream.

I'm not a very lustful person,

but I just think the sin of lust
lends itself really well to food.

Because gluttony is a sin
so closely related to food,

if I can't get this right, then
I should go home right now.

Hey, Betty, check it out.

Well, funnel cakes.

I'm going to make delicious, chocolate
-y, fried, crispy dessert something.

I still haven't decided exactly what I'm
making, but it's going to be awesome.

Good morning.

How's it going?

Good. Hey, Michael, how you doing?

All right.

Having your face there, huh?

Just had to get a little
emergency toothpaste about it.

How are you feeling?

Good, all right?

Yeah, I got some medication.

I'm all right.

So what do you make it?

It's kind of like a blue
crab being the king crab.

They didn't have that at the store.

I just had to switch it up on the fly.

Now I'm doing a trout and a salmon.

And on.

And you're doing dessert.

Yes, I'm doing final dessert last course.

What is your gluttonous dessert?

A very, very rich, dense chocolate cake,

and then I'm going to make donuts.

It's sort of like a funnel cake recipe.

All right, different.

Not baked, not...

All right, we'll see.

Marcel, so you're doing dessert as well?

I am doing dessert.

So we're doing two desserts
on a 7-course meal,

and you're doing chocolate?

Chocolate as well.

Chocolate sauce.

It's not...

We're getting two chocolate desserts?

Yeah, I wouldn't call it a
chocolate dessert at all.

I'd call it a cherry dessert.

Guys, you got about an
hour, 30 minutes left, okay?

Okay.

See you later.

Nice.

Hey, guys.

I've noticed, like, a lot of times

I walk by and this fridge isn't closed.

Can we make sure that we
try and keep it closed?

Marcel needs to work on his people skills

because he drives me to say things

that I wouldn't normally
say to an average person.

You're lust, right, Marcel?

Yeah.

You know that cherries are
supposed to reduce your sex drive?

I think they're pretty lustful.

Maybe it's because you've never had sex.

What the f*ck is your problem?

What the f*ck?

Maybe you should have fought
to try and stick with envy.

Maybe you should shut your f*cking mouth.

Ooh.

Another thing of sugar over there.

Because I do have, like,
this personal confrontation

with Alon during this challenge,

it's motivated me to even do better

and it makes me want to
win, like, even more.

Oh, that's why you're in a red dress.

Well, you're next to
me, so shut the f*ck up.

You know, we start plating it up

and we have a little bit of difficulty.

That looks f*cked.

I think Betty might be up
against Walden in a soup course.

When we get there, it's
absolutely gorgeous.

A lot of dark woods, a lot of art.

It's a huge decked out table.

And the kitchen itself is gorgeous.

Cool, cool, cool.

Sam, do you need help with service?

Yeah, why not? Why don't we all chip in

and do it the exact way
we did it last time?

It's very important for the
success of the dinner as a whole,

for all of us to kind of band together.

We really all had to
essentially be on the same page.

Thank you, Paul.

So romantic.

I did it for you.

And sinful.

Oh, that's why you're in a red dress.

Well, you're next to
me, so shut the f*ck up.

So the host of the dinner
party is Debbie Mazar.

And then, of course, Chef
Glicio, Ted Allen, and Padma.

Our guest judge for this
event is Chef Robert Ivan

from Fred Siegel.

I'm very, very excited to
be coming for Debbie Mazar.

Excellent actress, cute as a button.

Do you live here?

Yeah.

I've always been by coast.

But you're here.

You're from New York?

There's a lot of butterflies
and a lot of stomachs.

Mine as well.

There's a lot of famous faces out there.

I recognize the guitarists from extremes.

You know the white from the soprano?

Is that her?

It's her.

Are you Buco's wife?

Are you Buco?

I'm actually really stoked
about being the first course.

So, yeah, but you know,
it was pretty wild.

Are you guys ready to help me?

Is it okay, Sam?

I guess you have wine for you?

Oh, you fitted.

Sure.

I would like to think
that I'm a team player

because we're all like adults
and we're all professionals.

I'm Debbie.

What's your name?

Ciao, Marcel.

Glad to meet you, Debbie.

Ciao.

I think that service is
going relatively smooth.

I'm pouring Sam's wine.

Everybody seemed to be
lending helping hands

where they could, you know, as they say,

many hands make for light work.

Hi, Marcel.

Hi.

Nice to meet you.

I'm 26.

Are we, um, maybe I'm Marcel.

Hey, guys.

Let's have a sit-and-stay around.

You're perfect.

You good?

Are you first?

I'm gonna get the doors.

I'm gonna get the door.

So, uh, welcome to the seven deadly sins.

Mine was, um, wrath.

So this is sort of a Sicilian
and Peruvian take on ceviche.

And on the bottom, you'll
find some salsa verde.

And then, um, to accompany it
is the salty chile red popcorn.

The raisins are really fantastic.

This is really fantastic.

Great dish for a warm night.

I love ceviche.

That looks...

I've got the second course.

And, you know, we start plating it up

and we have a little bit of
difficulty getting the soup

into these flutes without
getting spilled on the glass.

You know, Cliff, if you could go through

and just kind of clean up
the ones we've gotten all...

I think Betty might be up against
the wall doing a soup course.

These guys, I don't know if it
was the best choice to make.

I didn't necessarily tell her
that soup might be frowned upon,

but in her mind, she's,
um, embracing her sin.

Hi, everyone.

I have sloth.

So I am the lazy one.

So what I'm serving for you this evening

is a trio of slow
-roasted vegetable soups.

You have a carrot fennel
with a touch of tarragon.

We have a slow-roasted sweet onion

with a little bit of shiitake mushroom.

And on the right, we have a slow
-roasted red pepper and beet.

There are no serving utensils.

I want you to be as lazy as
you humanly possibly can.

Betty, I can't be bothered
to pick this glass up myself.

Would you mind?

I'm gonna go take a nap
now. Enjoy. Thank you.

I don't care for the texture.

I agree.

Did she do any straining at all?

I wonder.

Apparently not.

That also sort of makes
it cling to the glass

and look like a monkey.

It's pretty lazy.

So it's cool you're going out there, man,

you can't go out there like this.

Would you want someone
serving you food life?

I understand, dude. We're good.

Mike looks like a chipmunk
and he's got this mask.

It looks like a really bad herpes
cold sore inside of his mouth.

And he asked me to present his dish

because nobody wants to see a
really big hole in someone's face

before they eat dinner.

So I'm glad to present
Mike's dish for him.

We're going.

All right, man. Looks good.

Thanks for everything, guys.

My dish looks tight.
It's clean. It's perfect.

So I think I got a pretty good
chance of winning the challenge.

I'm presenting for one of the chefs.

He's feeling, you know, feeling
a little under the weather.

Bring him out.

Bring him out.

Sam, you can be Mike's interpreter.

What if he wins?

Come on, Mikey.

You see wisdom too cold.

I didn't know if it would
be unappetizing, you know.

All right, we have the trout.

It views the salmon because
the trout's smaller.

The salmon is bigger, stronger.

And then there's a
limit time for a block.

Some satay asparagus.

There's three different
kinds of mushrooms.

Thank you very much.

Mmm.

Mmm.

We're hearing mmm, so that's always good.

Are Mike the littlest?

I love you.

What the hell?

He should get his tooth pulled every day.

Look at myself.

Oh, my God.

Holy s***.

Okay, come on.

You guys, I need some

Here is my version of a bouillabais.

We have toasted fingerling potatoes,

a little-neck clam,

Prince Edward Island mussels,

shrimp,

and red snapper.

The broth is actually a Thai curry broth.

Why is it greedy?

The amount of seafood is quite succulent.

Enjoy yourselves.

The broth in a bouillabais
is my favorite part.

And there's very little broth,

and it is a little thick.

Okay, let's go, let's go, let's go.

Hello.

My thing was fried,

so I decided to roast some
chicken for you, hands,

and they look very proud to be here,

and the vegetables were
cooked with the chicken.

The reason why I decided
to do it this way

is because my father
does this in the table,

so I like, like, I think he looks proud.

Yeah, come on.

Be proud of that chicken.

What?

Be proud of that chicken.

Come on.

I hope you all enjoy it

as much as I enjoyed cooking for you.

It's delightfully juicy.

I'm spending most of my creeping life

trying to perfect roast chicken.

It's one of my favorite
things in the world.

It's very, very clear,

uncomplicated, and nourishing.

The chicken.

Anything more so?

Uh, not right now.

I don't really like having
lots of people helping me,

especially when I know
that I have enough time

to do everything myself,

so I would rather maybe just have, like,

one, maybe two people
at the max helping me.

What else?

You do this?

Yeah.

Betty, please take out
this bowl of cherries.

Marcell, hold up for one second.

Marcell.

Holding up.

All right, Marcell, I'm starting.

No, don't go.

No, they say hold on.

Do not go.

Marcell snaps at me,

and it was very rude of him to snap,

like that.

And it just goes back to show you

what the guy's made of.

I'm a little bit of a mixologist.

He starts barking, barking at us,

helping him.

Don't take his plates out.

Come on, you guys.

No, no.

I feel bad for Marcell,

because he's built so many enemies,

and all these people are just not willing

to smile to him anymore.

Hey, um...

You guys got a second?

Yeah.

Hold on.

Can you help me, sir?

You want to apologize to Betty first

for barking at her?

Snap at me again.

I'm sorry, Betty.

Yeah, I really believe you.

I'd like to propose a toast

to the seven deadly sins.

I got my personal favorite,

which would be lust.

So you have a cherry
tart with whipped cream

and a little chocolate sauce

with a cherry jelly.

And I've also laid down some cherry,

some whipped cream,

some chocolate for you guys

to dip into and enjoy.

I can't deny the request.

Look at Marcell go.

Holy s***.

He's feeding him.

There you go.

Are they saying bad things?

Come on, come on.

Let's go in your place.

Did you just pour chocolate

in that woman's mouth?

Marcell is into foam.

We have had foam every meal.

I think it looks like cat spit.

But, you know, I just feel like

the dish was prepared by somebody

who hasn't had as much sex

as he really needs to

to make a dish feel like

you really want to f***.

I am taking a big risk

in this elimination.

By being the last course,

I'm taking a risk

by doing pastries,

which is not something that

I do on a regular basis.

I re-entered the funnel cake

in the oven

and the cakes were crispy

when they should be doughy

on the inside.

Ellie suggests that we dip it

in simple syrup

and I try one and it's tasty.

Not exactly what I want,

but still not bad.

Hi, everybody.

The final sin is gluttony.

To showcase that I have

an extremely decadent chocolate cake,

macadamia nuts are in the brittle,

which are on top of the cake,

and also the anglaise sauce,

which is a very gluttonous sauce,

so it's not low in fat.

I'd also like to remind you all,

cherries are actually supposed

to drop your libido.

So this will bring it up.

Enjoy.

Thank you, everybody.

I'm proud of the food

that I put out.

I thought it was very delicious.

I've done very well so far

and I don't think I'm going home.

I never think I'm going home.

I think I'm going to make it

to the end.

Everything's too wet,

but it's just delicious.

This should be crispy.

Invert was too rich for me.

Thank you so much

for working so hard

to give us an incredible tasting

this evening.

Well, Debbie, I would like

to thank you

and thank everyone for coming.

You have an extraordinary

group of friends.

And thank you to all the chefs.

You guys really made

all of us proud.

We'll see you back

at Judge's Table.

Why did you find it necessary

to come out

and slam Marcel's dish?

You slam the dish?

Unfortunately,

each one of you

committed a culinary sin.

What did you think?

I think it was a tough challenge

to interpret all the sins.

And they came up with

some interesting stuff.

I was impressed.

They all had a nice little story

to tell about one of their sins.

And this was a challenge

where they really got to cook.

What did you think

was the weakest?

I have to say the desserts.

And on the soups,

I have some doubts about.

Yeah.

Who did you think

fulfilled their sins?

I believe Michael.

Yes.

Good, simple presentation.

Good food.

Not too messy.

Not overpowering.

Michael's dish was the one

that I just wanted to inhale.

Ironically, it was much more

sophisticated than

Ellie's perfectly ex*cuted.

And I appreciated that

she presented it table-side

and carved it table-side.

That makes it much more

difficult.

I just wish she sort of was

even more proud.

I mean, I think she should

have really sort of

gone over the top by bringing

it around the table

and showing everybody

what she was doing.

I really enjoyed Sam's dish.

I thought its flavors

were really clean.

The popcorn was,

I thought, great.

It was spiced really well.

And I could have had

handfuls and handfuls

of that popcorn.

Very good.

It's unanimous.

Wow.

Okay.

You want to go get them?

I'll go get them.

I'll be right back, gentlemen.

Can we please see Elia?

Michael?

And Sam?

Thank you.

You three are the best

of tonight's challenge.

So congratulations.

Thank you.

So Sam, let's start with you.

Another popcorn was

really sophisticated

and had a lot of good heat to it.

I like the fact that

once you started digging into it,

it just sort of became more complex.

It was very good.

I really enjoyed the dish.

Thank you.

Kelly, I think you did

Chicken Proud tonight.

The moistness of the meat

was fantastic and we appreciate

the rustic hominess of it.

I thought it was a spectacular dish.

And particularly,

I thought your dish

really had soul.

They taste perfect.

Thank you very much.

Michael?

Yeah, I just got to say right off,

you should probably cook on Viking

more often.

I really should because, you know,

that was out of left field for us.

The salmon was lush and delicious.

The vegetables were perfectly cooked.

And I just felt that the dish

was very successful.

I really enjoyed it.

Thank you.

From my point of view,

I think that the flavor

were there and I liked it.

Thank you.

So Roberta,

since you are a guest judge,

it falls to you to tell us

who the winner is.

The dish that we liked a lot,

I think, is Michael Yurdel.

I made top chef history.

I won the quick fire

and I win the challenge

all in one shot.

So excited, man.

And I go home and dance on my bed.

It's awesome.

Congratulations to all three of you

and in particular, Michael.

I'd like you guys to

please send in

Marcel,

and Ilan.

Thank you.

You won, Mikey.

Yeah.

Yeah, dude.

Thank you.

I want to see

Betty, Ilan, and Marcel.

You three were the judge's

least favorite dishes tonight.

Ilan, let's start with you.

Why do you think you're here?

I think there's one reason.

It could have been my funnel cake.

Why did you even keep it on the plate?

It was great when I first made it

and I tried to reheat them in the oven

and crisp them up

and they became a little too crispy.

Too crispy?

Hold on.

And then at a last minute decision,

Ellie suggested that I dip them in

simple syrup,

which turned out to be a very bad idea.

I mean, did you like the brittle?

Did you like the cake?

It was just kind of...

The brittle provided a nice

textural contrast, which was needed

because much of the rest of the dish

was, a lot of people
described it as soggy.

You know, part of this competition

is about taking risks,

and this was definitely a risk for me

not being a pastry chef.

Well, why did you find it necessary

to come out and slam Marcel with it?

You slam him with it?

I just thought of...

Why did you feel the need to say that?

Rather than focusing on your own work?

I was just poking fun.

I didn't focus on my work.

I'm just sort of playing with you.

Whatever.

Say la vie.

I don't care.

Well, let's talk about the food.

Marcel, I actually thought your dish

was the most beautifully presented dish

of the evening.

Thank you.

And it looked very elegant.

And I also really enjoyed

the freshness of the cherries.

Clearly, lovingly selected,

cherry by cherries.

For me, the problem was that

it didn't seem lusty enough.

Obviously, there were certain things

that came to my mind,

but giving the products
that were available to me,

I delved into the sweet world.

I have other issues, which is the foam.

That foam had no place being there,

and we've seen so many
foams in this competition

that was actually hindering your dish

and making it better.

It wasn't belonging to the dish.

Betty, we'd like to find out

a little bit about
what you were thinking.

The first thing that came to mind

was slow, roasted vegetables.

Did you taste everything?

Yes.

The one thing that I found

somewhat off-putting was the texture.

Oh, really?

Yeah, it wasn't smooth.

Oh.

Was that your intention

to keep it rough and chunky?

No, I curated.

I put it through a china cap.

Did you really?

Yes, I did.

And some of the flavor combinations

I thought were a little odd.

Beet and red pepper.

Yeah.

It's a funny combination.

If it would have been only red beet soup

or onion soup and then blend it,

it would have been, I
think, more successful.

I see. Thank you.

Betty, if you were in our position,

who would you send home tonight?

I would love to see Marcel go home,

and I think he deserves to go home.

I tasted his jelly yesterday,

and I said, what is this?

Because it had no flavor at all.

Milan, I'm assuming you don't think

you should go home?

Absolutely not.

Who would you send home tonight?

Marcel, I think when it
comes down to basics,

his salt and pepper isn't there.

Did you taste the dessert?

Yeah, I tasted it.

I felt the jelly had very little flavor.

Have you ever tried that
brand of juice, R.W. Knudsen?

It's 100% fruit juice,

which is what I made my jelly from,

which has so much flavor.

I mean, check your balance.

Get them tested.

A lot of people apparently
have personal issues with me.

I will say that this isn't
a personality contest.

I'm not here to make
friends with everybody.

I'm here to cook food, and
I'm here to cook food well.

Marcel, who do you think should go home?

I would choose Milan,

because I thought the
Anglaise was super watery,

and all in all, I think he just
lacked executing the gluttonous sin.

It was a good concept,
but just poorly ex*cuted.

Okay, we have some talking to do,

and then we'll call you back.

Thank you.

Thank you.

What happened?

Well, you know how it goes.

We don't know anything right now.

Then we had some bickering back and
forth about how we all hate Marcel,

and they both said that they thought
that my dish was like the worst,

and that I should go home.

You know, I tried your jelly,
and it tasted like cherries.

Not really.

And I just totally lost
so much respect for you.

I mean, granted, I only had
about this much left for you.

You know what?

That was really funny, Marcel.

The first day I got here, I wanted
to smack you across the face.

Why don't you f*cking go to a
new school, learn some sh*t,

go to France, go to Spain,
go travel, go relax,

go learn how to use some f*cking
salt, paprika, come back to me.

You know, come to New York,

maybe I'll show you how
to cook a little bit.

I'll show you how to grill something.

But until then, shut the f*ck up,

keep making your foams,
and go cry in a corner.

These three dishes were the
worst of a very good meal.

You know, it's tough to choose,

because all three of them had issues.

I mean, a lot of dessert
was kind of messy.

There were a few things wrong with it.

He chose gluttony.

His intention was to go something

with something that was
completely over the top.

The funnel cake thing was terrible.

It was the worst thing of the evening.

I hated the funnel cake.

I mean, the funnel cake
was limp and flaccid.

The whole thing just was so
uncohesive and just unappetizing.

The fans of Marcel's dessert,

as we've talked about a
lot of the problems it had,

you know, I have to say,
I like the cherry jalet.

I think it did have flavor.

But I kind of like the
homemade cherry jello

with the ripe, juicy
cherries that you bit into

and still have that sort of tree,

summer-kissed ripeness into it.

Yeah, I found it very
interesting that both

Elad and Betty both said they
thought that was the worst.

Yeah, the personality conflicts
are sort of fun to watch

for entertainment, but it doesn't
have anything to do with it.

I mean, do you think he
worked sort of the idea

of a lust into that dish well enough?

No.

Yeah.

I wasn't crazy about Betty's soups.

I thought they were all very chunky.

And, you know, she put
it through a china cap.

You know it has to go through a chinois.

And after it goes through a chinois,

it needs to go through again,
and you need to blend it again.

You know, she's gotten along pretty far.

We're down to seven chefs.

I mean, she's made it halfway through,

and you see some basic things
that she just doesn't know.

Also, I had a problem with
some of the flavor components.

Some beets and red pepper.

I would never conceptually
put those two things together.

I'm comfortable with our choice
if you are all comfortable.

You three were the least
impressive dishes this evening.

One of you will be going home.

Our challenge today was, I
thought, a very interesting one.

We all had to choose one
of the seven deadly sins

and create a dish that you
thought best represented that sin.

Unfortunately, each one of
you committed a culinary sin.

You know, along the dish was gluttonous.

But the dish went wrong
because the funnel cake

just was a spongy, limp mess.

And I think that was your undoing.

You know, you're not a pastry chef,

and you took a risk and did pastry.

But, you know, sometimes you
got to just stand by something.

And again, if it's not right,

throw that part of the dish
away. You didn't need it.

Marcel, I just didn't see where
the dish really was lustful.

You know, you're getting
beat up for doing foams.

There's a place for them.

It's not on every single
dish on your menu.

Betty, I liked your story.

I didn't like how you
followed through on it.

I thought some of your flavor
combinations were a little lost.

I thought that the textures
were definitely off.

And so it's tough. It's a tough decision.

So, I'm on.

Betty, please pack your knives and go.

Betty, please pack your knives and go.

I had a wonderful experience.

Thank you so much.

We've loved having you here.

I loved you.

Thanks.

Very important.

Thank you for everything, really.

I wish you every success, Betty.

You're welcome.

I get to go home.

I'm blessed by being in the
presence of some fantastic chefs.

I feel that it is one of the greatest
experiences that I've ever had in my life.

I wish I would have made it past Marcel.

I think that I deserve
to make it past Marcel.

See you later.

Bye!

I know that I'm talented and I
know that I have a lot to offer.

And I feel so proud of the
fact that I've come this far.

I am a winner.

I am blessed.

Next on Top Chef, you'll form two
teams who each take an empty restaurant

and get it up and running.

Dude, it's pretty much amateur mood.

That I find like a total lack of respect.

Anybody could have done
a better job than Cliff.

Is this the best way to make
a dish that's been impressive?

We hated the chicken.

If your customers will be out of there,
you'll be calling the health department.

You're going to be responsible
for it? Are you going to go home?

For more about the recipes seen
tonight, go to BravoTV.com.