02x11 - Sense and Sensuality

[bunniefuu]

Previously on Top Chef

Where's Marcel?

Crying.

I keep myself pretty good company.

A lot better than the company
of some of my competition.

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

Today, you'll form two teams.

We'll each take half
of an empty restaurant

and get it up and running in time
for service tomorrow evening.

I opened a restaurant in New York.

It took months of preparation.

We're doing this in four
hours. It's pretty crazy.

What's up, man? I'll get a f***ing car.

Mike's a line cook.

It's pretty much amateur.

These pork is bland.

Mushrooms are way over done.

Didn't really care for
the dessert too much.

Is this an olive pit on my table?

This is the best way to impress us.

There are mistakes made on both teams,

and that's why there's
no clear winner here.

Michael, your teammates are carried.

You're not putting it out there.

Michael, please back your glasses.

All right.

Now five 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,

furnished 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 to kick-start
their culinary career,

furnished by the makers of
the GLAAD family of products,

and the title is Top Chef.

For more information,

That's our last elimination
challenge, the competition.

I'm one step away from Hawaii.

I need this win. I'm
going to do it in text.

I would never step on
anybody to get there,

but I know how to cook, and I'm
going to cook my way to the top.

I really want to go to Hawaii.

It feels really good to make it so far.

It's very exciting, and there's
many, like, feelings involved

because there's just, like, left.

One more day. One more day.

We can make it.

Last night, I moved into Ellia's
room because she fell home late.

My new roommate is a lot
sweeter, a lot nicer than Marcel.

Guys, what are we doing
waiting around here?

Let's get the hell out
of here and go to Hawaii.

You know what is funny?
Like, from the get-go,

I said that my biggest
competition was going to be

Ellia, Sam, Alon, and Cliff.

And here we are.

We started with 15 chefs,

and after 10 rounds of competition,

it's come down to the five of you.

Our guest judge for this round

is someone I'm very honored to introduce,

chef and owner of world-famous

Le Bernardin restaurant
in New York, Eric Le Per.

My pleasure to be here today.

Eric Le Per is a demigod.

The man himself is unbelievable,

and even his own cooks, I'm sure,

get nervous cooking in his presence.

Eating is a sensual experience.

Knowing how you want
to make your diner feel

and how you achieve that is
the mark of a great chef.

Eric, would you agree with that?

Totally agree with that.

A great chef not only has
to have an artistic vision,

be a great technician, have a
great palette to create harmony.

For your quick fire challenge today,

you'll be working with chocolate.

Working with chocolate is in my forte,

and I'm thinking to myself,

Chef Eric Per, why do
we have to do chocolate,

the ingredient that I
know the least about,

and the chef that I'm like
the most excited to cook for?

This combination sucks.

For your Nestle chocolate
to your challenge,

you have 90 minutes to make a dish

using at least one of their two flavors.

You can have full access
to all the Keflon cookware

and all the appliances
in the Kenmore kitchen.

Eric will taste your dishes
and choose the winner.

Your time starts now. Good luck.

I'm going to make a potato cannelloni.

Basically the flavors
that I'm working with,

the wahio chilies, the coffee,
a little bit of vanilla,

and Nestle half a tier.

I'm making sort of a chocolate truffles

with sauteed chicken
livers in the center.

I think the flavors
go very well together.

I don't know. I think
it's a cool little thing.

I haven't made these
potato cannellis before,

but I don't think that it
could be that difficult.

One hour, guys.

That one was non-excellent.

Where there's a will, there's a way.

Okay, you guys, time is up.

Hi, Elia.

I did some chicken that I poached.

I was thinking in mole,
so I did a chocolate sauce

with basil, chili, rosemary, thyme.

It's obviously a
challenge to use chocolate

because it's so strong,
especially with a poached chicken

because it's so delicate.

It's a Mexican tradition.

To my knowledge, in Mexico,

definitely the chocolate
is not overpowering.

No, I know, I know.

And then here I made a cremeux
of ginger with chocolate.

My inspiration when you said
things quality was a kiss.

I like the crunch too. It
brings another element.

It's very creamy. Thank you very much.

Hi, Sam. I personally don't
eat a lot of chocolate.

I'm diabetic.

You know, I was trying to use
chocolate as one of the components.

There's a little cilantro pesto,
banana, also with some jalapeno,

and then the sauces are a
chocolate chipotle, black bean,

and then a cilantro pesto.

It's very flavor.

It's surprising the
bananas. It was surprising.

Thank you.

You're welcome. Thank you.

Hi, Cliff. What have you cooked?

I eat a braised chicken.

The pique pepper, shallot, celery,
garlic, cinnamon, rosemary.

It's very tasty.

Very well-abundance.

I attempted to make a chocolate candy.

I sautéed some chicken livers

and I encapsulated it
inside of the chocolate.

And I also reduced some Spanish
sherry with some sherry vinegar.

I can't believe that Alain served
that to Chef Eric up there.

I mean, that's just ridiculous.

I actually felt bad for him.

What is the inspiration behind that?

I cook with a lot of
awful meats at my job

and I just love the way they taste.

It's hard to notice the liver in its look

because the chocolate is so intense.

If you don't know, maybe you
will mistake four desserts.

It's green.

Thank you. Thank you very much.

Thank you.

Hello. Hi. This is Marcel. This is Eric.

Chef Ripert, you need no introduction.

These are some potato cannellonis.

One is stuffed with a
coffee whipped cream.

The other is stuffed
with chocolate mousse.

It's served with chocolate
sauce and then guajillo cream.

Potato is interesting.

And he has a certain flavor like
earthiness about it and sweetness.

Chef Eric Ripert had really good
things to say about my dish.

It's cool when you can,
like, surprise a chef.

So, Eric, how did you think they all did?

Cooking with chocolate is
really very challenging

when you don't do desserts.

Some of you did very well and I
thought some of you missed the point.

Same.

Only one sauce had the chocolate,

but the chocolate kind of bring
a certain balance in that sauce.

And Marcel, it was a very original idea.

I was also surprised that the
potato can go so well with it.

And Cliff, your chicken,
the way you did it,

kind of a molle sauce, was excellent.

But I think you could have used
your unmanaging a little bit more.

Elia, you did two dishes and I
think you should have done only one.

What you call the kiss,
that was really perfection.

Extremely refined and I think you
show your talent and techniques.

I think if Elia would have
served only the dessert,

Elia would have won today.

The chicken, unfortunately,
I thought was off.

To me, it looks like
an accident happened.

You had your chicken in the
fridge and chocolate sauce on top

and something fell on top of the chicken.

That chocolate sauce really
k*lled the flavor of the chicken.

I don't disagree that molle
is not that chocolatey,

but I disagree that the flavor was bad.

I took a risk and they've
been asking for this.

And Elan, I was not very
impressed with what you did.

I don't find any sexy aspect
in mixing a chocolate ganache

and putting chicken liver in it.

I don't think something like that should
be served, for example, in a restaurant.

For me, the winner today, because
of the originality, it's Sam.

Thank you, Chef. You're welcome.

I'm totally excited. I
mean, it's huge, you know.

Not many people can say that their
dish got the same proper rule

from Chef Ripert in mind.

That's awesome. He's Chef Ripert.

His palate knows more than all
five of our palates put together.

And now for the elimination challenge.

This will determine who's going
to Hawaii and who's going home.

The five of you must create
a romantic five-course dinner

with paired wines for a restaurant
full of celebrating couples.

They're all looking for a special,
intimate experience to remember.

And it's your job to deliver it.

This is the challenge of all challenges.

You have Chef Ripert as the guest judge,

and if you lose, you're going home,

which means that you just sat
around to watch 10 other people

settle before you, and you were
one step away from going to Hawaii.

Stakes are high, really high.

This dinner will take
place in Santa Barbara.

It's probably the most romantic
destination in California,

also known for its
culinary sophistication.

I'm very excited I get
to go to Santa Barbara.

I've never been there.
It'll be a nice road trip.

Sam, as winner of the
Quick Fire Challenge,

you get to decide which course and
which protein you want to serve.

The other chefs have to work
out who does the other courses

and cannot serve the same protein as you.

You'll have this afternoon
to shop for ingredients,

and then tomorrow, you'll
head out to Santa Barbara.

There, you'll visit a wine cellar

where you select the wine
to prepare your course.

Good luck, you guys. I'll
see you in Santa Barbara.

I'm thinking right now that
I want to do first course.

So I'll cut.

First course?

Yeah, that's fine.

Rules around the Santa Barbara Challenge

are that Sam gets first pick of proteins.

Subsequently, no one else
can use the same protein

within the five-course meal.

The only way it could go really wrong

is if Sam decided to do a bouillabaisse,

which would just knock out
any sort of shellfish, fish,

or seafood in the ocean,

and then you're almost kind of screwed.

I'm thinking about maybe doing a soup.

I don't know.

I'm thinking I might
want to do a lobster.

This is one of the toughest
challenges of all time,

and it's the most important challenge

that we've had as of yet.

I'm definitely going
to go to first course,

and for proteins, I'm planning
on using lobster and scallops.

Sorry.

I think it's a stone.

Faster.

Sam chooses lobster and scallops,

so just go ahead and
scratch those off my list.

I want to do either
second or third course,

and I want clams.

I'm doing a short line.

It's your line?

Yeah.

Probably I'll do a dessert.

I'm not sure.

If nobody here wants to do a dessert

because nobody here has pastry,

you will probably get rewarded
taking a risk in doing it.

I just have to make it great.

Everybody was stepping away from dessert.

I know that we don't have to do dessert,

but I think that a
beautiful romantic dinner

should end with a good dessert,

and I know that if it's good,

nobody's going to compare
me to anybody else.

Man, this is f***ing tough.

You cannot do something that...

it's probably going to work.

Yeah.

You have to do something
that it's going to work.

I feel like there's a lot at stake

during this challenge,

and I'm just trying to be prepared

for anything and everything.

One of my core strokes

is going to be the helper
you need stuck with.

I think that I'm going to be busy, dude.

I asked myself for his
help to fight mine,

and he said, no.

Our combination challenge is
to create a five-course meal

in a romantic setting in Santa Barbara.

Getting the boom is at stake today.

I chose the first course.

I chose seafood.

I find scallops very
sweet, very succulent.

Lobster, I mean, lobster's been paired

with romantic setting since forever.

I've got the second course,

and I'm making a dish called videos,

which are small toasted pasta.

They're cooked with clams and a broth

with saffron and cava.

So, wait, you're doing
lobster with f***ing beets?

Dude, I'm going, like,
you want to see my dish?

You know, with f***ing beets.

That's so f***ing funny, man.

Fancy meeting you here.

Sam, I've already changed my entire dish

because of the protein.

I'm not going to change my entire dish

because of the vegetable now, too.

So, I made the best man win.

I'm a huge lentil fan.

I'm thinking about doing a lentil puree.

I'm thinking about a plum jam,

so you've got that kind
of, like, velvet fat

with the sweet acidity of plum.

I made something similar to my quick fire

because Eric Reper really liked it.

It's puff pastry with the caramel,

but this time it's mint.

With a heart of chocolate,
coolies, and berries.

Wine is a factor in this
challenge and the pairing.

So, we're going shopping for wine
at the Wine Cask in Santa Barbara.

We're heading to the kitchen,

and we have more than enough
time to execute all of our duties

as long as we stay
organized and stay focused.

How you doing?

This is the Piffany restaurant,

and this is the kitchen where
you're working this evening,

cooking for about 30 people tonight.

Why don't you jump back there and
start straightening things out.

Everyone, listen up.

You have five hours starting now.

The first thing I have to do

is start making the bases for my sauces.

I'm pretty focused when
I'm in the kitchen,

so I'm just going to put my
head down and beg it out.

It's very small.

Too small.

I just need one cutting
board in the back,

and that's where I can do all my prep.

Whose vegetables are these
in the sink back here?

They're mine. I'm going to take them out.

I need a sink, please.

I'll wash off my vegetables.

That's why they're in the sink.

You've got to get washed.

Yeah, I'm just going to wash my sh*t.

Marcel's definitely gotten
under my skin before

and just kind of let it go,

and he's just right back at it today.

Can we keep these closed, maybe?

Yeah.

Considering the mere fact that

there's a lot riding on this challenge,

yeah, I'm a little bit nervous.

So I'm doing beads.

Marcel's also doing beads.

Seems a little silly to me,

but what's his choice?

I don't know.

I want to make triplet hearts.

So it's a very cheesy dessert,

but I'm really thinking
in something romantic.

This is it, like, the
last paddle you'll fight

until the finals, and I want
to go to the finals, so...

I mean, I don't plan on doing
anything to screw up there.

In, like, 15 minutes left
for you, I'm going to play.

Yeah.

When my course goes, are
you going to be able to help

or are you going to be stuck?

When your course goes?

Yeah, basically in, like, 25 minutes.

I think that I'm going
to be busy doing it.

Yeah, okay.

I asked Marcel for his
help to fight mine,

and he said, no, Marcel's
a great adolescent

in his ways of times, and
this is just a showcase.

Sam asked me if I can help him,

and I tell him, you know, in honesty,

I'm not going to be able to.

Anybody that's before me,

I'm not more than likely
going to be able to help him.

Here you go, sir.

Have a wonderful evening.

Especially with your kiss.

With a kiss.

With a kiss.

We are celebrating our 28th anniversary.

We're celebrating our
three-year anniversary.

For me, this beautiful
lady has brought every day,

makes an explanation in my life.

We are celebrating our
wedding anniversary.

She says seven years,
I say it's eight years.

And seven.

It's eight.

You always land on the beach.



Cliff has agreed to help
me in a lot as well.

I basically just put the
final touches on my dish.

Okay, ready?

Coming for it.

Here you are.

This is it.

According to the color, it's nice.

Very fresh.

The sauce is seasoned well.

The beach is seasoned well.

The scallop itself,
without something else,

is very powerful.

It is slight.

It's a perfect sauce course,

and it goes really nicely with the wine.

I don't really like my fish at all,

but this was really, really nasty.

Just gotta wait for
all the clams to open.

Alon's dish came right
down to the second.

It was just taking a while,

so I know I was a little nervous.

You know these cans, right?

Marcel, you gotta wait a second.

On the third course,
I'm going up after Alon.

He took up all 10 burners.

It really threw me off.

I have to pick up 30
different pieces of fish

from one burner.

Just get it in there.

Get it like that.

That's a lot of salt for a taste.

Okay, guys.

Thank you.

I'm unique.

It's very unique.

Thank you.

This looks lovely.

It's actually a good idea.

Crunchy.

Yeah, and good texture.

Mm-hmm.

But also it goes well with
the saltiness of the clam.

Very good.

I think it's delicious.

Yeah, very good.

I think it's great.

Are you going next or after him?

I'll come back.

Quick, you want to help out?

For my particular dish to be plated,

nobody would help me out at all.

When I see this trace lining,

now that's just un-servable.

I'm thinking to myself, I'm in trouble.

What?

I am sorry.

I did have a big mistake.

I quit.

That's true.

Thank you.

Thank you.

For a minute, I thought
about not helping myself.

I'm not that guy.

I want it to be.

I got salmon on it.

Take it.

In order to make up for the lost fish,

I just cut the larger pieces in half,

put those out.

Salmon was cooked perfectly.

Like, I love the flavors, and
so that made me feel good.

See, this is the way.

Let's just look at it.

Our meat.

Geez.

Not a big fan of the meat.

You taste the sauce?

Mm-hmm, it's really good.

This person gets to stay with me.

Those are the little hard potatoes
going across the top of the salmon.

Oh, my God, that is so precious.

Salmon is flesh, it's very rich.

It's crying for acid.

Yes.

It's crying for...

Lemon juice.

Uh-huh.

The wine has a certain acidity.

It's very citrusy, actually.

It's a good wine.

A good choice.

Hold three minutes, then you're
going to take the top rack out.

Romance to me is fatty and sensual.

I want to have a lot of
different components in my dish.

Something sweet, a little
salt, and a nice wine.

Check those steaks for me.

I think that Cliff usually
does things that are safe,

and he's hoping that somebody else
is going to screw up bad enough

to where the judges won't
even take into consideration

the fact that his dish
isn't even relevant

for this particular challenge.

Ooh, that's rare.

Do you want to train?

I want the not-bloody one, yeah.

I don't know why you curate lentils

if you're not making a soup.

Oh, that's what it is.

If you're not making a soup,
why would you prepare it?

Serve lentils.

That's strange.

These greens are worthless.

It's very like...

hotel...

Hotel food.

Hotel food.

Mm-hmm.

You got to move faster than
you're moving right now.

Uh-huh.

You got to move faster.

I'm screwed.

You think?

Yeah.

Why?

I did a big mistake.

I'm trying to cut it, chocolate,

and it won't be flexible
enough for me to put it out.

And my plate...

What?

I am screwed.

I'm screwed.

No, you're not, dude.

You don't have to use the part.

What?

No, but help, like, it won't come out.

So, Elia has a heart mold out,

and she's trying to cut the
chocolate hearts from the sheet tray,

but the chocolate's just stuck
to the sheet tray itself.

You're not going to get all the hearts,

and you don't serve them.

You have to break the chocolate up.

I know.

So, we have to figure that out now.

So, I say we break it up.

All of them?

Yeah.

Break those. Okay?

Break those hearts up.

No, don't.

Break this.

You can't serve some of them like that.

They're going to catch you up.

Then break everything.

Break. Yes?

Yeah.

Break it. It's fine.

It looks better than the heart anyway.

The heart's cheesy.

I don't even want to try anymore.

These are the judges? Yes or no?

I really don't have
this problem, tell me.

I quit. That's it.

It looked good, and it tastes good,

but it wasn't as good as I
would have liked it to be.

And I'm very bothered because
it's coming out for Eric Ruppere.

It's my name, and I get really mad,

and I just walk away.

First time in the whole competition.

I'm crazy.

Here's the kiss.

And goodness gracious.

I guess we have to do that, right?

It was good, but I'm reading the menu,

and it says the kiss,
chocolate mint cremeux

over puff pastry heart, we saw that,

and berry and coulis, chocolate heart.

No, no, I didn't see a chocolate heart.

I think that chocolate
thing was what it was.

Well, she's not delivering what she says.

I don't think so.

I'm just really bothered.

Ellia, you're crazy.

Ellia, she's a perfectionist,

and she gets very, very frustrated when
it's not exactly how she envisioned it.

But the dessert was beautiful.

You're bothered because you couldn't
cut a heart out of the chocolate?

Can you please cheer up?

They loved it.

I thought it was an amazing meal.

I think it was the
best we've seen so far.

Yeah.

I didn't get the romance.

The dessert was very romantic.

Is it kind of?

It was very feminine.

I find that's romantic.

I think this was the time
when they had to pull it out.

This is the moment of truth.

I thought all the plates
tonight looked great.

I mean, I think it might come down
to whose is the least romantic.

I want to stay. I want to go to Hawaii.

I love cooking, so I
hope I'm not in jeopardy.

You put forth your best.

You see all of your
work come into a plate,

and you hope that others will see it too.

I think I've got a pretty good shot.

You know, I've been focused,
and I've been bettering myself.

I have, like, what it takes
to be the next Top Chef.

So it's last night, challenge is over,

and we asked to borrow a
camera to go back to the lofts,

and we're sort of loopy and excited,

and we realized that we need
to get some drinks in our body.

Too sweet.

I'm going in, and I'm breaking up.

No, I don't.

Ellia starts bringing up how she'd
always wanted to shave her head.

Are you going to do it now?

Do you not do it? Do you
want to shave your hair?

Ellia, if you do it, I have to do it.

So then I'm like, let's all
shave our heads, and just do it.

You don't think you have the
ba*ls to shave your head?

You guys don't know me.

Sam says, Ellia, if you shave your head,

then I'll shave my head.

And I said, Ellia, if you shave
your head, I have to shave my head.

Jesus Christ, I am not doing this.

No!

You guys are hot, and
you're f*cking mine!

And I have no problem.

I've never shaved my head in my life.

It was the first time,
and I'm happy I did it.

You look good, dude.

I've always wanted to do it,

and I know that as the years go by,

I have less opportunity to do this.

You got to look good.

I said, right now, you can still stop.

No, we have that one side.

Oh, my God.

I laughed my a*s off,
actually, because...

I have never seen a woman with
a full, luscious head of hair.

Just do away with it.

So I shaved it.

I can't believe it.

This is an awful many ways
to do this in my life!

We are so excited!

So, Ellia and I now have shaved heads,

and Sam is a little bit of a wuss.

I just want to see tomorrow all of us
with our hair like the inverse of...

And then we realized that seeing is how
it is our last elimination challenge.

I thought it would be a good idea
to try to shave Marcel's head.

And from there, things just
basically got a little out of hand.

Ooh.

Riley.

Dude, get off me, dude.

Samuel, Samuel, Samuel, let's go.

Let's go.

Sam, let's go.

Sam, come on.

What the f*** are you doing?

He's holding him down.

Come on.

Come on.

Come on.

Sam.

I didn't really think that
he was actually in it.

It was weird.

It was an uncomfortable situation
for all parties involved.

Ellia, come here.

I can't.

He's holding him down for nothing?

I was rudely awakened by a cliff.

And I'm like, is this for real?

Like, what the f***
is going on right now?

Why is there this big guy on top of me?

Like, why am I, like, eating the carpet?

Like, what are those f***ing
clippers doing over there?

I saw a struggle and, like, I
break free from cliff's hold

and I feel really angry and pissed off.

Come on, I apologize to him now.

Obviously, he was, you
know, upset about it,

who really wants to have
their head almost shaved.

And it was a very stupid plan or joke.

F*** out of here, you f***ing cross.

I left the room, ran down the hall,

and just slept in the bathroom floor.

Hey, everybody out here?

Wake up.

I need to have a discussion with Cliff.

I woke up this morning in the bathroom.

It was a little bit cold because
I didn't have any blankets.

And I got, like, rug burns
on my elbows, on my arms.

I can't wait to get back to my real life

and, I don't know, not have
to live with these people

that are, like, whatever.

Marcel was bitter a bit earlier,

but he's sort of calmed down.

I think he was treated unfairly.

Last night, I thought, I think
that he was manhandled a bit,

and we were all sort of in a moment.

I do feel bad for
physically touching Marcel.

It was a stupid joke, it
was a stupid decision,

and I totally regret it.

Hey, what's going on?

Everybody out here?

Wake up.

I need to have a discussion with Cliff,

so you guys need to head into the room.

Okay?

What I'm sure started out
as a very simple prank,

and I'm sure that you meant
absolutely no harm to Marcel,

but once you physically handled him,

it crossed the line from a simple prank

to something much more serious.

You know, you broke the rules.

And we're going to have
to ask you to leave.

In the rules, it clearly states that

if you touch another contestant
in an aggressive manner,

you know it.

I mean, unfortunately,
you know the rules.

Okay?

You can take a moment,
pack up your stuff,

and you can say goodbye
to everybody, all right?

Cool.

Take care.

To come this far and to do
something as stupid as this,

yeah, it's, you know, I just
kicked myself in the a*s.

Now I'll pay for it, so
I won't go to Hawaii.

How's it going?

Um, I just had a quick
little talk with Cliff,

and we had to ask Cliff to leave.

Okay?

We do have a competition here,
and we want it to be about food,

so there's a judges' table tonight,

and we'll see the four of you there.

I feel bad about it,

but there's nothing I can
do to change the best.

Take it easy, Cliff.

Sorry things worked out the way they did.

It was a joke that got way out
of control, and I apologize.

There were no ill feelings.

It was just one of those stupid things.

I'm sorry.

My actions towards myself
were incredibly stupid,

and it's one of those
things where, obviously,

you really want to take
back, but good luck, guys.

I feel really bad about the way
this whole situation unfolded.

His reputation could quite
possibly be tarnished.

I think Cliff's an excellent cook,

even though this was kind of major.

I really wish Marcelo
nothing but the best.

Go cook your a*s off, kid.

I just need to fill everybody in.

Here are two things that happened

sort of after we all
left from Santa Barbara.

The chefs had a few drinks.

Marcel went to bed,

and they decided that they were
going to play a prank on him.

They were going to wake him up

and hold him down and shave his head.

You know, yeah.

A joke.

Yeah, some joke, exactly.

Make it believable.

Well, you know, they
didn't go through with it,

but it was clear that
Cliff crossed the line

when he held Marcel down.

Because of that,

the producers I found necessary
to ask Cliff to leave.

So...

Oh, my God.

You know, it's unfortunate,

because we had a great
competition up there.

We had a great meal.

Probably the best food
we'd eaten all competition.

Mm-hmm.

Ironically, his food
was the least favorite

of that meal for me.

It was for me, too.

I didn't finish Cliff's
dish by a long shot.

You know, overall, the
sentiment on this table

was that probably Cliff
would have gone home.

And I really liked him.

I thought he had, you
know, really good energy.

He was very passionate.

It's unfortunate this had
to happen. It really is.

I'm surprised that he
would do this to himself

and to Marcel.

It could have been a dangerous situation.

It seems like they were
being very careless.

Let's bring him out,

because I also want to talk to them

about their behavior yesterday.

Well, I think you're going to be here

for quite a surprise when you see them.

I don't know what you guys were thinking.

We were a little overexcited
after last night,

and we were drinking a little bit,

and things got a little crazy
and a little out of hand.

Sam, you were in a kitchen.

Is this the way you conduct
yourself in your kitchen?

No, I don't.

I don't understand why
either one of you just said,

hey, cut it out.

Did anybody ever want
to say, hey, lay off,

you know, Marcel?

I'm sure you did, Marcel.

It's just amazing to me

that you would honestly
put so much in jeopardy

when you guys have come so far.

It's just so uncharacteristic

of what we're looking
for in this competition.

It so defies everything
that we have all been here

to work towards.

You know, being a chef is
so much about being a leader

and setting an example.

Marcel, are you okay?

Yeah, you know, I'm fine.

Well, I'm sorry myself
that it happened to you.

No apology necessary from you.

I'd like to talk about something
a little less depressing now.

We'll talk about the food.

Yeah, let's talk about the food,

because actually, you idiots,

the food yesterday was
really, really good.

I thought the meal was overall excellent.

Technically, it was well-ex*cuted.

I think we had a very
pleasant experience.

It was the best meal.

It was the best tasting.

All of the wine that you chose

was brought out and highlighted
the food that you chose to make,

which was so great,

because you really obviously
spent time thinking about it.

Marcel, I want to tell
us about your dish.

It was some Alaskan king salmon

served with celeriac
puree and a beet puree.

You seem to have a lot of thoughts

about the pairing of
the wine with your dish,

and I thought the dish
lacked some acidity.

It was missing something.

At the last minute, I decided
not to throw in lemon juice,

and I guess that could
have been one of my faults.

Do you think that this should
put you in the funnels?

Um, I'm proud of my dish.

Elia, tell us about your dessert.

I saw I had the menu
about the chocolate heart.

No, I had a lot of problems.

What were your problems, and
what was the chocolate heart?

I tempered my chocolate.

Very stupid.

I shouldn't have tempered it,
but in the freezer, cut it.

Yeah.

And put it out, and now
that I think about it,

I'm like, that's such a stupid decision.

I would have liked to have seen
a little more in five hours,

but other than that,
the flavors were good.

I just wanted to see a little more.

What surprised me is that
we finished the dessert

very quickly and didn't
realize it was very light,

so I liked that.

Elan?

Your videos hosted me up
in an assortment of clams.

I thought the way you execute
it was really perfection.

Thank you.

So Sam, tell us a little bit
about how you chose your dish.

I chose scallops and lobster.

I chose first course as well.

Maybe the sauce might have
been a bit too powerful.

The sauce was definitely strong.

It was something that you
couldn't help noticing,

and it did overpower the scallop.

But I love scallops, and
you cooked the scallop well.

It was a beautiful portion.

Eric?

I liked very much the presentation.

I thought it was very modern.

I missed a little bit the lobster.

I thought it was not enough lobster
in a dish under the scallop,

but overall, I thought
it was a great dish.

Thank you, chef.

Now we need to figure out
who is going to Hawaii.

If Cliff was still here, he would
have probably been the loser.

So the question becomes, do
we eliminate someone else,

or does everyone deserve to
go to the finale in Hawaii?

I don't know.

Let's start with Sam.

He chose scallops, which I
thought were beautiful and sensual

and well done.

And it was light, it had
flavors, it had a good punch.

Yeah, I also like the wine you chose.

It shows a chenon blanc
that was really nice,

it was crisp and clean, and
worked really well with the dish.

A longs dish was really surprising.

You know, Eric, what'd you think of that?

On the beginning I thought
it was too much food,

and then we ended up eating
it together and finishing it

and you wanted more.

Yeah, I think we all wanted more.

Yeah, I did.

I thought the balance of
the saffron was very good.

I really enjoyed that dish
when it came to the table.

I think all in all, it was very nice.

What about Marcel?

It missed something,
it was almost boring.

It wasn't awful, everything
on the plate was edible.

No, no, it was pretty
good, but not so exciting.

Yeah, but it did really come together

and it wasn't very interesting.

Hell yeah, Cesar.

It was good, it could
have been so much better,

but just by adding a few things

and doing a little more work,

it was not too good for me.

I'm really torn between Ellie and Marcel.

You know, maybe they should both go home.

I was a little bit
disappointed in Marcel.

I thought that it was
uninspired, uncreative.

I want him to go to Hawaii

because I wanna see what he'll do.

I find him a very interesting chef.

The other thing that
surprised me with Ellie

is that she did not
have to make a dessert,

and I'm not quite sure
this stage in the game

why you would do something

that you're not that familiar with.

She tried, I actually
think that she did better

than she thought she did.

It all tasted okay.

So we have a decision?

Yes.

I think that each of you have grown

throughout these challenges
and really stepped forward, so.

And Padma?

And it was a really difficult decision.

Sad and the long.

You're both moving on to the finale.

Thank you. Congratulations.

Thank you very much.

I'm very sorry.

Elliot, Marcel,

I'm gonna have to ask you
both to pack your knives.

And go to Hawaii.

We're all going to Hawaii on four of you.

Because we believe in all of you.

I'm very excited to go to Hawaii.

I'm gonna go surfing.

I have to start doing sit-ups.

I'm gonna f*cking win.

It's awesome that I'm in the top four.

It's nice to be
representing all the females

of this competition, and I wanna win.

I am completely and totally
stoked out of my mind.

I can't believe that I
made it to the final four.

This has been like, it's
been a long journey.

I have to keep pushing, keep pushing.

Have your eye on the prize.

It feels so good.

I'm so excited.

I mean, going to the beach in Hawaii.

I'm stoked. Aloha.

I can't even begin to explain, like,

how dope my food is gonna be in Hawaii.

Hawaii, yo!

Hi!

Surf's up, brah.

Next on Top Chef.

Cheers, Lord.

I'm done playing around.

I'm ready to cook.

At the end of this challenge,

two chefs will be eliminated.

It's not good.

Alon, you should have done
that for the flambe challenge.

Aloha!

My nerves are shut and freaking out.

I actually didn't have
everything prepared.

I'm cooking.

This is how?

This is a cooking competition.

Just f***ing say it.

We're not judging your
behavior in the kitchen.

We're judging your food.

For more about the recipes seen tonight,

go to bravotv.com.