Previously onTop Chef...
This is actually
really exciting!
- Battered?
- Panko?
- Toro?
- Toro is correct.
For your Elimination Challenge,
we want you to deconstruct
these treats,
but to make a savory dish.
Okay.
Starting to smell good
in here, chefs.
That's just me, chef.
Colonel Sanders ain't got sh--
on my 13 herbs and spices.
This is based on
a Guyanese Christmas dish.
There's a lot of, like,
Christmas spices in it.
Tristen continues to impress me
with his level of skill.
They really turned it around
on the figgy duff.
How's your duck looking?
The outside
is a little over.
Duck was just
super problematic for me.
It was almost
impossible to chew.
-Yeah.
- I don't wanna argue with
my knife about the duck.
One plate is missing sauce.
For me, the duck was under.
I wish I'd gotten that jus.
And the winner is...
Tristen.
Zubair...
please pack your knives and go.
But don't just
leave the kitchen yet,
because Last Chance Kitchen
is starting right now.
Eleven chefs
remain to compete
in the ultimate
culinary showdown.
At stake for the winner,
the largest prize package
in Top Chefhistory.
The grand prize of
a quarter of a million dollars
furnished by
Saratoga Spring Water,
the official water of Top Chef,
Delta Sky Miles
Diamond Medallion status
and $125,000 to spend on travel
with Delta Airlines,
a feature in
Food & Wine Magazine,
an appearance at the
Food & Wine Classic in Athens,
and for the first time ever,
the winner of Top Chef
will headline
their own exclusive dinner
at the historic
James Beard House in New York.
And the title of Top Chef.
Something I didn't do today:
I worked hard.
I didn't cook smart.
It's Zubair.
- Oh!
- What?
But his Last Chance Kitchen
starts now.
- What?
- Against who?
We don't know.
The next Quickfire,
someone will be rejoining us.
Damn.
I made mistakes today.
One of the better parts
about me, and my wife says this,
is that I'm very self-aware
of all my downfalls.
I'm not gonna beat down on
myself for the mistakes I make,
'cause I can only learn from it
and be better about it.
So what you do
is you shred it...
Oh, we got a surprise.
- Hi, chefs.
- Hey there.
Before we call it a night,
we do have a little bit
of business to handle.
There will be no Quickfire
challenge tomorrow.
- But...
- Where are we going?
Toronto is one of the most
multicultural cities
in the world.
Neighborhoods like Greektown,
Little Portugal,
Little Jamaica,
several Chinatowns.
And there are so many
more cultures and cuisines
that make up
the mosaic that is Toronto.
Because there's
no Quickfire tomorrow,
you're all heading out
to some of these neighborhoods.
Yes!
You'll get to know the food
by learning firsthand
on how they make it, and
even help push out some orders.
Yes. Wow.
All right, all right, all right.
That's cool.
Well, do you want to know
where you're gonna be working?
- Yes!
- Yes!
I'll be right back.
I'm really excited.
getting to experience
new flavors,
it's one of the reasons
why we do this.
We should've known!
Tristen, because you
won the Elimination Challenge,
you get to draw first.
This will determine the cuisine
of the restaurant
you'll be working at.
Chefs with matching knives,
you are in teams.
Greek.
Greek just doesn't really match
my style as much of cooking.
All right.
But I'm gonna have
to make this work.
- Filipino.
- Yeah!
- Indian.
- Where's Zubair?
Filipino.
Asian sensation. Let's do it.
- Indian. We meet again.
- You and me.
Lana and I,
we've had the opportunity
to work together several times.
We started not on the same page.
I'm gonna set up the smoking g*n
so we can do some theatrics.
What? I think we should just
do delicious food.
Now we trust each other. We have
confidence in each other.
- Thai.
- Thai.
Portuguese.
Portuguese as well.
Corwin is decisive.
He understands flavor.
I think that we will
work well together.
- Caribbean.
- Caribbean.
- Thai.
- Thai. Nice.
- Caribbean.
- Caribbean. Okay.
Yes!
Tristen, the winner
of Last Chance Kitchen
who returns tomorrow
will be your partner.
- Oh, okay.
-The winner of
Last Chance Kitchen
will receive immunity
for winning Last Chance Kitchen.
Neither of you can
be eliminated.
Very comforting.
I'm sure to them too.
Chefs, this is very important,
because...
this will be
a double elimination,
and an entire team
will be going home.
Wow.
That means out of eleven,
two of us are going home.
Just when you thought
you had dodged a b*llet,
here comes a larger b*llet.
For your
Elimination Challenge,
we want you to create a dish
inspired by your time
on the line.
You can make anything you want.
But we want to taste some
of the flavors and techniques
that you learn tomorrow.
You'll have $1,000 to shop
at Whole Foods Market.
Oh, we're cooking
for a lot of people.
- Uh-oh.
-And the next day,
you'll serve the judges...
and 150 very hungry guests.
- There it is.
- And you'll be serving at
the very vibrant
Bentway Community Center.
- Good luck.
- We'll see you guys soon.
We're gonna have fun.
- We got this.
- We got this.
- I'm confident.
- I am too.
-Good morning!
-Morning.
Who do you guys think
is coming today?
The anticipation is k*lling me.
I think Zubair is our guy.
I think, like,
those who got out earlier
are rested and ready.
It could be anyone.
It really could be.
Ciao, amici!
How's it going?
It is a true, pleasant surprise.
Bailey, she's good energy,
good vibes.
And we love to see
a lady coming back.
Let's go, ladies.
Hi, y'all.
- Hi!
- Congratulations.
Oh, my God, tell us everything.
Yeah, what happened?
Well, it was pretty wild.
Bailey, the flavor on
the pork is really good.
Not a single mistake.
Mimi, you can exit the kitchen.
Bailey, three. Congratulations.
The hats are in the ring.
Anya, you can leave the kitchen.
- She's been crushing it here.
- All right!
Last Chance Kitchen
has been a real opportunity
to build myself back up
to the chef that I am.
You won four challenges
to get here. That's a lot.
Continue cooking like this
and go all the way.
I just felt like I needed to,
like, re-center how I thought
about how I was approaching
this competition.
I was cooking what I thought
people wanted me to cook
or what I thought I should cook.
Now, I'm ready
to cook what I love.
Whoever that was, like,
that person's gone.
Bailey's here now. She's gonna
cook what makes her happy.
Bailey's gone.
A Bay Bay is here.
A Bay Bay!
Bailey, she looks like
a whole different person.
No longer timid.
She just looks like
she wants to cook and destroy.
So what are we doing today?
We're staging.
You're on my team.
- You have immunity.
- I do have immunity.
- And so do you!
- Along with me.
We're doing Greece.
Greece.
Hey, BMW.
Take me to Miss Likklemores.
Let's go.
Pretty wild that you and I both
pulling the same exact thing,
- you know?
- It was meant to be.
We're on the Asian Sensation
Redemption Tour.
Being on the bottom last week
was one of the saddest things.
Yeah, this is my second time
being on the bottom.
At this point,
I'm just a bottom queen.
We have to really
embrace that Filipino flavor
and not make it too Chinese,
but still showcase who we are.
How are you feeling?
Yeah, I'm excited to learn about
the cuisine, about the chef.
This is gonna be the most
crash-course Indian food lesson
- I've ever had.
- Yeah.
I enjoy Indian food.
I'm not super familiar with it.
I probably have even less
experience than Vinny.
I know it's a cuisine
that's incredibly spice-heavy,
and that takes
a long time to understand.
Indian food is really flavorful.
It's very easy to make
an impression when the flavors
- are that bold.
- Absolutely.
The biggest pressure is
that it's a double elimination.
Also,
two people have immunity.
It's one of five that are going
home, 'cause there's two people
- that aren't going anywhere.
- Yeah.
We gonna be taking lots
of notes, that's for sure.
This is literally just
smells like my mom's house.
-How's it going?
-Hello, chef.
- How are you?
- Henry. Nice to meet you.
Justin. Pleasure to meet you.
- Shuai.
- Shuai? Pleasure.
-Hi, chefs.
- CÉSAR: Hi.
Sawasdee kha, sawasdee kha.
- Welcome to my kitchen.
- What!
Thank you so much for
giving me the opportunity.
That's so nice! Oh, my goodness.
When you guys are happy,
then you're going to make
a food from the heart.
- Yes.
- I love that.
-This is gonna be fun!
- Here we are. All right.
Chef, hi. Massimo.
- Massimo. Lonie.
- Paula.
Paula, nice to meet you.
Wanna get your aprons on?
- Let's get ready to rock.
- Sweet. All right. Let's do it.
-How are you, chef?
-How are you?
-Hi.
-Pleased to meet you.
Nice to meet you guys. Welcome.
You know, this is the Greektown
of Toronto, right?
I've been here since 1979.
- Oh, wow.
- Wow.
The restaurant is very cool.
I kind of get
this family feeling.
I grew up running around
my dad's restaurant
in the suburbs of Chicago.
He's owned it for,
like, 45 years.
It just-- It reminds me
of home a little bit.
We have our own sign
in Greek, if you saw.
- It's actually Greece here.
- That's really cool.
My name is William.
My family is the one who owns
and runs this restaurant.
Here helping us do that
is our chef, Miguel.
- How are you guys?
- Doing well.
Thank you for having us.
Miguel is gonna be making you
the bacalhau a bras.
Codfish is so popular
in Portugal.
Salt cod.
I'm like, instantly,
this is the product
we need to go with.
- I'm Jamaican.
- Yes.
So you are familiar
with saltfish. Yeah, yeah.
This is called
kamasutra chicken.
-Oh, my gosh.
- It makes you more staminized.
You feel more energetic.
- Yeah. Got it.
- Chicken kamasutra.
You know,
it's a really tasty dish.
Yum. That's delicious.
Okay. I get it.
I'm not super familiar
with Kama Sutra.
I haven't had the opportunity
to dive into that book.
Maybe I'll pick up a copy
after all of this.
Wait. Saffron. I'm sorry.
- Saffron.
- Fenugreek.
So this is
a bagoóng guisado.
I couldn't have you
leave a Filipino kitchen
without having some bagoóng.
Honestly,
you can add that to anything
and you've got something.
Oh, my gosh. So much flavor.
That I really love with
a dish called kare-kare.
Like, in the winter,
that's my go-to dish.
I fell in love
with all the condiments.
The coconut cream, the cilantro
oil was just delicious.
It is a powerhouse
of funky flavors.
The culture, the people,
you're just so inviting.
Yeah, that's definitely
what BB's is about.
That's a huge part
of Filipino food,
welcoming people into your house
and coming together for food.
I love that.
A big thing about
Portuguese food
is always just the simplicity.
Easy flavors, easy ingredients
for everyday eating.
So, you guys think you got it?
I think we got it.
- I wish you guys luck.
- Let's cook.
- Let's get going.
- Let me grab my apron.
You have your aprons?
- Done.
- Let's go.
It's time to hop on the line.
Right in the middle
of the lunch rush.
Make it like a patty.
Learning a new dish
when they're trying to send out
all this food
at the same time...
Give it a little
of this color, please.
A little more? Yes, chef.
...super fun.
- Let's go.
- All right.
We have pad thai order.
Make sure that it's not too hot.
Yeah, noodle and water.
- Use it later, yeah.
-Oh, God.
I've never worked
the wok station.
Oh, sh--. Here we go.
Oil's smoking, like, flares up,
and I'm just like, "Wow."
The noodle is
a little bit burned.
- We'll make new one.
- CÉSAR: Okay.
I burned the noodles.
Like, "Start over."
Oh, okay.
Control the fire
just a little bit.
Perfect. Whoo-hoo!
Going to be
very softly like this.
Like you are loving
to someone else.
Making love to
my kamasutra chicken.
- Yes, simple.
- Love that.
-See? This is done now.
-Beautiful.
Put it here and then
press it properly.
You got that?
I'll start making your filling?
Very nice.
We're helping make
the chicken kamasutra.
It seems like this is the dish
that we're gonna really
understand the most.
It's got a nice, like,
creaminess to it.
It's pretty good.
A little bit of sweet, you know?
So when you guys are
cooking this oxtail,
you're gonna cook it in
these big pieces of meat.
So when you're talking
about the browning, right?
So, it's brown sugar.
It's just a brown sugar.
You just wanna get that color,
like you're almost creating
the dark caramelization.
You're locking it in there
with that browning.
I've never heard about
browning of the meat
where you make a caramel.
Caribbean is not just about
heat and a bit of spice.
Although there always is a bit
of heat and a bit of spice.
Is this more,
or are we more generous?
- Just a little more generous.
- Absolutely, yes.
One pad thai.
Hell yeah.
Royal Thai cuisine,
it's very important to use
quality ingredients.
CÉSAR: Okay,
mine's a little crazy,
but it looks not bad, not bad.
Everything must be beautiful.
It's for royals.
Perfect.
CÉSAR: Oh, my God,
these are cute.
Table 44.
Just turn them once.
You're not adding
piri-piri sauce to this.
You're actually creating,
like, a piri-piri flavor...
I'm creating the piri-piri
- in the pan.
-Got it.
Piri-piri is a classic
Portuguese hot sauce.
I love hot sauce.
We make gallons and gallons
of hot sauce at Highly Likely.
For us Portuguese,
piri-piri,
it's always on the table.
The wheels are definitely
starting to turn
on what I think
I'd like to make as a dish.
Bacalao up.
The grill is really high.
It's really hot.
And you guys
grill a lot, right?
- It's always about grill.
- Always about grill.
Most of Greek food
is touched by fire.
Thinking about our dish,
grilling is the way to go.
Pick up.
Could use a little pepper here, chef.
Can I keep my job, chef?
- How did we do?
- Excellent, guys.
I should hire you guys, but
I'm sad that I'm leaving you.
- It's been fun.
-Good luck.
- Thank you, chef.
- Thank you.
- Good luck in your challenge.
- Thank you, chef.
Only the things I do has
my love for both of you guys.
- Thank you so much for coming.
-Thank you so much.
That was amazing.
What I'm imagining
would be delicious.
That fried potato, buffalo,
but turning it into
almost like an arancini.
Yes. That's literally
what I wanted to do.
I think we make a croquette
where we do cooked potatoes,
- so it has that binder.
- Okay.
We're cooking for 150 people.
The dish has to be something
that we can actually
replicate consistently.
Okay, great.
Octopus, I think,
is a great thing.
- It'll hold.
- I'm obsessed with octopus.
I am too.
Let's try to, like, really hone
into the challenge
and just
destroy the Greek, right?
- I agree.
- Greek olive oil, Greek, Greek.
Somebody gonna match our Greek.
Somebody's gonna
match our Greek, right?
Obviously super inspired
by the kamasutra chicken.
I think this is a really
smart dish for 150 people
because we can buy
a whole mess of chicken thighs,
and we can make it in bulk.
So we're gonna make a cashew
puree, caramelized onion sauce.
You said there's
tomato in there?
Mm-hmm.
I wanna do it him proud,
but I also don't wanna
recreate the dish.
My favorite ways to
enjoy chicken at the Nomad,
it's using thigh meat, and it
would be like a hollandaise
that is folded in this chicken
with other things in it as well.
Vinny, he wants to
do this hollandaise.
I'm having a really
tough time envisioning it.
It's in this, like, creamy,
- buttery, rich sauce.
- Okay.
But he feels
so strongly about it
that I'm like, "Okay, yeah,
let's go with it."
- Touch of mustard oil.
- Okay.
- Massage with cream.
- Oh, okay.
All right, ready?
Let's do some shopping.
Let's go, boys and girls.
Let's go, Henry.
Let's go, Henry.
Fast feet, fast feet.
Let's go
check out seafood?
Seafood, yeah.
How much octopus
do you have all day?
Forty pounds, but it's frozen.
Our octopus is going to be
frozen, but that's really okay,
because oftentimes
octopus is frozen.
It preserves
the freshness of it,
and also ends up tenderizing it.
Okay, I'm gonna get,
then, all pantry items.
- Go.
- You go it.
Excuse me. Do you guys
have bacalao? Saltfish.
You don't have saltfish?
Oh, [bleep].
Kat, no saltfish.
All right, what do we do here?
Don't panic, don't panic,
don't panic.
Do we wanna get
just regular cod?
You know, cook it, flake it,
add it in, fold it in.
I think that'll be good.
We don't have
enough time to cure it.
Salt cod takes
five to seven days, minimum.
What makes salt cod great
is instead of it being soft,
it has a firmer texture, so it
flakes better when you cook it.
But I'm gonna go get
as much cod as we can.
We're gonna make
the best of it here.
Twenty minutes, guys.
Twenty minutes.
Here, Paula.
Oh, isn't that nice.
We're buying some
whole pork butts.
We're making a pork kare-kare,
which is like
a peanut-style curry.
The specific things
that I'm taking from BB's
and Chef Justin is just
the big, bold flavors.
We're really focusing on
all the condiments
that Chef Justin has showed us.
Oh, God, my-- my legs.
Oh! Coconut cream.
We're gonna take
some of that coconut flavor
from that coconut cream
we had from the tuna dish,
and we mix it all together
and it becomes this big bowl
of just, like,
comfort and flavor.
Are you trying
to buy out all of...
No, I work here now.
I'm just restocking.
I'm dead.
Lovely Greek delights.
Can I see what $100
looks like of short ribs?
The oxtail that we tasted
at Miss Likklemores was amazing,
but the short ribs
is gonna be easier to execute
for time purposes than oxtail.
We're gonna use
the same flavors,
but it's gonna be
just a different protein.
All the best, guys.
Four minutes!
-Four!
-Yes, chef!
Garlic. Parsley.
Garlic is a no.
Parsley is a yes.
- Yep.
-Any chilies?
- Uh, I'm getting Fresnos.
- Oh, okay.
What speaks Kama Sutrato you
in the flower department?
What about
the happiness bouquet?
I like these ones.
CÉSAR: Tofu.
We did it!
All right, let's go.
All right. Welcome back
to the kitchen, chef.
CÉSAR: The clock is on.
Let's go.
- Here we go.
- Pressure cooker.
- CÉSAR: Behind you, chef.
-Yeah.
I think we should
get water on now.
I'm just a little
nervous on time.
They're not big.
We can get water on.
Octopus is pure muscle,
and it takes a really,
really long time to cook it.
How long do you think
- octo will take, 40?
- Uh, yeah.
These are the olives we
want to highlight in a tapenade.
The juice is worth the squeeze.
Water, water, water.
What?
That's still happening, huh?
-Still happens, yeah.
- Okay. Okay.
Massimo and Paula might be
the funniest pairing ever.
Definitely when it's
Caribbean cuisine, too.
A little outside
of the wheelhouse.
I guess we'll do
a tag team on marination.
So, we'll see what happens.
This is for the browning
of the meats.
A technique I learned today.
Marinating your braised meat
in a bit of sugar
can help the caramelization.
Have you ever
cooled down braised meat
with liquid nitrogen?
Oh, my God, don't even.
Oh, my God.
Wait, I'm sorry, Massimo.
Did you say you wanna use
liquid nitrogen for something?
I wanna make
a short rib ice cream.
There it is.
I may have to do
ice cream with liquid nitrogen.
I've never made
liquid nitrogen ice cream.
Bro, it----ing sucks, man.
Are you kidding me?
Isn't that a good idea?
You got the potatoes
roasting, chef?
Yep, potatoes are in.
For our fritter, we want
to bake and rice the potatoes
instead of boil them
because we're using fresh cod
instead of salt cod.
We're trying to counterbalance
the moisture in the cod.
We've got to get done
- our fritter mix.
- Yep.
We've got to get
the piri-piri fermenting.
Working on it.
I am a little bit nervous
about the knife work
around all of the hot sauce.
It takes a while
to cut down all the peppers.
It's just tedious. It's a lot of
prep to make 150-plus portions.
Check the prep list.
Keep moving.
Boom.
Henry, how was
the Filipino restaurant?
It was great.
You know, the restaurant
is all about
bringing people together
and families and its food.
We're making arroz caldo,
it's very similar to our congee
that me and Shuai
both grew up eating.
Congee for me and Shuai
is comfort food.
We both grew up poor,
and it was something that
could feed the whole family.
Arroz caldo is the base
of our dish,
and then we wanna top it
with a pork kare-kare.
This is how
Asian people cook rice.
We don't measure
that water, man.
Always to the first knuckle.
That's perfect every time.
I'm working on
the flatbread dough right now.
You're working on the chicken.
What kind of spices
are you putting on there?
Just gonna open up
those boxes and sprinkle away.
Taking some inspiration
from chicken kamasutra.
we are making chicken thighs
with curry hollandaise
and flatbread.
The middle two ovens
are our chickens.
Heard. The dough is done.
I'm gonna let it rest.
At one hour,
I'm gonna test some of it out.
It's called making sure
your stuff is good.
Just under one hour and thirty.
Okay, how's everything?
CÉSAR: Next time,
I get peeled shallots.
They're gonna be like,
"Does this girl do anything
"except for make
daikon flowers?"
No, I don't.
I love working with César.
He is the positive one.
Next time we're getting the
pre-chopped shallots.
This is
a Double Elimination Challenge.
I would hate to be the reason
for someone else
being eliminated.
That's not
both of them, right?
- Yeah.
- I need some for the caramel.
Oh, sh--. How much do you need?
Uh, I need at least a quart.
- Potatoes are out, Corwin.
-All right.
My rice is beautifully cooked.
- Tristen, how's your octo?
- Uh, it's okay.
A little longer.
CÉSAR: Thirty minutes!
As soon as I get the onions
in the pot cooking,
I'm gonna go into cracking eggs
for said hollandaise.
I personally really,
really enjoy the texture
of hollandaises, especially
with cooked chicken thighs.
It's kind of a nod to one of
my previous restaurants, Nomad.
It was part
of the Heart Station.
I was responsible for
that station for several years,
and it kind of holds
a place in my heart.
We did something similar,
but it was not spiced.
Hollandaise is
a good way to incorporate
a lot of the spice flavors
of the chicken kamasutra.
Guys, 15 minutes,
everybody, 15!
Keep packing, Kat, I'll finish.
Mami?
This is gonna
need more time, I think.
When we take the meat out of the
pressure cooker, it's cooked.
Is it where
we want it to be? No.
We have a lot of work
to do tomorrow.
- I'll pack these away, chef?
- Yes, sir.
And then you take care
of everything else?
-Yeah.
- I'm gonna steep the beef broth
and reduce it with
some of the aromatics
and use it with
our tamarind sauce.
Katianna's gonna do
the marinade for the beef.
We have
to get all the beef.
- Crushed?
-Yeah.
CÉSAR: It's a nice cut of beef,
and again,
it's like royal Thai cuisine,
so elevated,
so the best ingredients as well.
- I think this is good.
- Okay.
I think we just need--
Yeah, start packing.
Yeah, yeah, that's good.
Let's do
the bottom layer.
Our biggest question mark
is the octopus.
We have set it in
this lovely, salty brine.
That's gonna be the first thing
we check tomorrow.
Guys, four minutes!
Spin, daddy!
We would have loved to have
tested a fritter in the fryer
before we left,
but this is what we got.
Three, two, one.
Let's roll out!
So, I think we have a good
game plan going in today.
I mean,
most of our prep is done.
It's just, like,
finishing everything,
making sure it looks nice.
It's my daughter's
fifth birthday,
and that would really suck
to get eliminated today.
CÉSAR: I enjoyed our stage.
I like the flavors
that we're developing.
I really firmly believe,
and I will preach to her
to push herself to do things
that are not comfortable.
In this competition,
I am truly uncomfortable,
and I want her to see that...
...I pushed myself.
I think we're gonna have time.
Based on what
we got done during prep.
Yeah, I think we're gonna
knock it out of the park.
Ninety minutes today
to get set for service.
Prep-wise and everything,
you guys are good?
We just have to
break down the whole lamb.
- Are you serious?
- No.
It was real quiet.
I was like, "Uh, guys..."
This is the overpass
that we're working in.
They have some cute murals
over here.
Choose fast!
All right, we'll take middle.
Let's do it. Let's go.
Wow.
Look how beautiful.
Look at these beautiful bubbles.
Oh!
It feels really good, wow.
We have a lot of work
to do today.
need to be portioned,
need to braise,
needs more time to cook.
Okay, we need to get
the meat cooking, chef.
That's what
I wanna do right now.
- Perfect.
-We're gonna braise that
a little bit more,
then reduce it.
I am rolling brandades.
I'm gonna season it
one more time.
We're feeling confident
about our dish.
At the same time, we're nervous
about the double elimination.
I'm on to finishing
the hot sauce.
There's gonna be
no room for error.
Okay, didn't fall apart, which
means it has enough breading.
- What do you think?
- Do you have any flour
- or a little bit of panko?
- Yeah, I'm gonna add it
- with some flour and panko.
- Okay.
Corwin tests one.
It's a little bit wet.
I typically
freeze mine overnight.
-Yeah.
-I'm not worried.
He adds a bit more flour
just to bind it
a little bit more,
and try to be careful.
You don't wanna overwork them.
I think we're in
the game here. I'm gonna start
- rolling right now.
- I do too.
Soon as I'm done mixing
these pickles, I will help you.
How was it working for
the chef on the line yesterday?
Did you guys learn anything?
I mean, working for him
was great.
Oh, my God,
that's so good.
Fun town.
That's gonna be so good,
that Thai chili, dude.
Delicious. Nice and tender.
Great texture.
The octopus is nice and briny.
It tastes like
it just came from the sea.
It couldn't
have done any better.
Number one concern, done.
Team India,
how'd your chicken come out?
Exactly how I wanted.
- Got some fried skin going.
-I love that.
Can't forget about
the chicken skin.
- No.
-I think we've both done
- similar style events.
-Lots of these, yeah.
Especially, like,
I don't have a restaurant,
so this is how
I talk to the public,
people who don't know
about me yet.
After the pandemic happened,
I made a pivot and started
working as a private chef
and started doing pop-ups.
My pop-ups are really focused on
Black heritage cooking and just,
like, pay homage,
not only to my family,
but to so many other Black chefs
that came before me.
Hollandaise is good.
Oh, nice. Yeah, it's nice.
It has some character.
The flavor is nice and mild.
Like, everything you want,
nothing you don't.
Chicken skin just had
a lot of the seasoning
from when it was cooked
with the chicken.
I think Chef Nuit
will be really happy
with how many elements
we've incorporated.
This crumble thing got better.
During our stage,
that steamed dumpling,
the filling, which was,
like, peanut and coconut,
it was savory,
yet it was sticky and sweet.
We wanted to recreate
a version of it here.
Yeah, that tastes like hers.
That's badass.
You wanna cut into this beef?
Oh, yeah, yeah.
CÉSAR: I like the marinade.
Like that kind of thing?
CÉSAR: Just more,
like, smaller bites.
Yeah.
-45 minutes.
-45 minutes.
The meat, I'm very
concerned about the meat.
You-- We already have
two pots going.
This will never be ready.
There's way too much liquid.
The jus needs to be reduced.
It is far from
where it needs to be.
I'm gonna just
remove the lid, 'cause,
like, the steam could reduce.
Steam could come out and reduce.
Massimo is asking me
to reduce the jus.
Since the meat
is not cooked all the way,
it needs to have
the jus covered.
We have plenty of time
for service to get this done.
- I'm doing what I need to...
- You can put it there.
- ...be ready on time, okay?
- That's fine.
I mean, we're doing
the same thing, Massimo.
- You need to calm down.
- I'm not, but mama--
She doesn't like it
that I'm touching
what I'm sure
she feels like her task.
I decide, Massimo, if you
don't do something right now,
you're----ing going home.
No, don't touch it, please.
It's about getting it done.
- 45 minutes.
- So don't start.
Don't----ing start.
- Mami.
- Not yet, not yet, not yet.
We really need to blend this.
I'm not gonna let
anybody disrespect me.
I mean, I'm sorry.
But at the end of it all,
in my mind,
I'm also thinking
I'm gonna get eliminated
because my team
is not working as a team.
He's in a whole other world.
I think the final product
needs to be a very thick jus.
- Jus.
- I made eye contact with Paula.
She looked
a little stressed out.
We put more XO sauce.
We put more pickled
condiment vinegar.
Everything needs to be
on top of each other.
That way when you scoop down,
you get one bite,
you get everything at once.
I just gotta
be careful with this.
This is so salty.
I have some flatbreads
over here starting to work.
- CÉSAR: How's that daikon?
-It's good.
Pea flower purple.
CÉSAR: We're using
butterfly pea flowers
for the pickled daikon flowers.
Purple, it's a royal color,
royal Thai cuisine.
We're also Team Purple.
I'm just gonna put on a nice
little tester and grill it.
A lot of things are
kissed by fire in Greece,
so we are gonna make out
with this mother----er.
My little touch to this dish
is this kalamata olive
and Greek honey caramel.
I'm gonna use it kind of
like barbecue sauce, actually.
It will really
create an accelerant,
a great browning on the octopus
and get it nice and charred.
Ten minutes
till service, everyone.
Ten minutes, guys.
Chop, chop, chop.
- Happy?
- Look at her.
All the sauces
came out really tasty.
Maybe a couple
more tamarind onions?
- Mm-hmm.
-Seeing it on the plate,
I finally understand
and see the vision
in its entirety,
so I feel a lot calmer
that it came out so beautiful.
That's why I'm glad
to be working with you,
because that's what--
You trust your partner.
This is ready. I mean...
The meat is----ing delicious.
I bet.
The meat is perfect.
It's exactly as it should be.
Sorry I was an as*h*le.
- I mean, you were rude.
- Yeah.
Let's just get set up.
Let's finish all the garnishes.
We have enough meat to start.
I handle stress very well.
-One minute!
- One minute!
-We are almost there.
- I'm finishing garnish.
- It's right there, right there.
- Got ya.
- Sauce, sauce?
- Yep.
All right.
Two, one, service time.
We open!
- Let's have a good service!
- Whoo!
Welcome, everybody.
What's up, y'all?
How's it going?
So, we've got a beautiful
grilled octopus here.
- Thai-style beef.
- Roasted pork patty kare-kare.
- Thank you guys for coming out.
-Enjoy.
Thanks, guys.
We are having
a cod and shrimp bomba.
As they're walking up,
we've already got fritters
coming out of the fryer,
and so I have enough to start
feeding people,
but I've got
to keep the train moving here.
If it's a rocky start,
it could tank your service.
Corwin, do you need me to, like,
change your panko or anything?
No, no, I'm all good.
That looks great, thank you.
Absolutely.
Thank you guys.
Thank you so much.
- Yeah, no worries.
- Enjoy, y'all. Enjoy, man.
Serving 150 people, the most
difficult part is consistency.
Every dish has to be the same.
We have our arroz caldo on
the bottom with the kare-kare.
We're doing
six plates at a time.
We wanna keep everything still
hot. We have a lot of garnishes.
Hopefully, it doesn't
feel like a long wait.
Thank you so much.
Yep, and we're behind again.
- Keep going.
- Yeah.
It's pretty under here.
Sparkling, anyone??
Oh, sure,
I'll take the sparkling.
- I think it's sparkling.
- Thanks.
Well, welcome to the Bedway.
I've never been. I feel like you
should be walking it out.
I've been here before.
I think it's really awesome.
I think they did an amazing job
with otherwise
unused space, right?
And today,
there's hopefully great food.
I think they
were all very excited
to get into other people's
restaurants, to get cooking.
They had to work the line.
I love that you guys
put them in the kitchen,
'cause there's so many times
we go somewhere
and we eat something,
and we're like, here's the food.
To go back and experience it
is really interesting.
Also, it pulls them out
of their comfort zone.
If you're a chef doing a certain
thing and all of a sudden
you're forced to do a different
type of cuisine
that you don't know much about,
certain chefs
can adapt better than others.
This is a charred octopus
with a green kalamata
olive relish on top.
There's a little
smoked trout roe.
- There you go.
- Thank you.
No worries. Hi, guys!
Sara Bradley,
- Paula and Massimo.
- Hello, hello.
Paula and Massimo, have
you enjoyed working together?
We both cook a lot with fire,
so it got a bit heated
today over here
with the
and et cetera.
What are you guys making?
Braised short rib.
We serve with a flatbread.
Then we have some escabeche.
The vinegar for this has
been done with sweet plantain,
very traditional for my country,
and has the onions and
the peppers and the carrots
as well, and the scotch bonnets.
Fresh bread cooked to the order
is one of the most beautiful
things in the world for me.
- You do that a lot?
- Half my day at the restaurant
- is spent making bread.
-Ah.
The other half is looking at
myself in the mirror, of course.
Obviously, yes,
we knew about that one.
Bon appetit, guys.
Thank you all so much.
- It smells nice.
- It looks great.
I do feel like both Massimo
and Paula are in the dish.
Let's see how it tastes.
Mmm.
I mean, I do commend them
for making them to order
as the guests are walking up.
How do you think
the meat turned out?
It's good. A little dry.
It's missing that collagen
that the oxtail gives.
So there was
a gentleness of acidity,
but I wanted to taste it,
and I wanted that heat.
It is a good dish, absolutely.
I'm just not getting
the Caribbean flavor
that they promised.
There's something
kind of bitter.
Yeah, it's the curry powder.
- Hello.
- Hi, chef.
- Hi, how are you?
- Team Purple.
I love that our chef is here
and is gonna try
our dish inspired by her.
We made the crumble
with peanut, coconut,
fried shallots, some palm sugar.
Trying to mimic
the filling of a dumpling.
Yeah. You had me at pad Thai.
CÉSAR: We're in a flow.
We're joking.
We just got to get to
a point where we can at least
have, like, 20 dishes out.
Luckily we're still able
to work through the festival,
but you don't wanna be the booth
that doesn't have food out.
Thank you for being here.
- Hi, Kat.
- How are you?
So we went to Mercado n*gro,
a Portuguese restaurant.
The things that really resonated
with us were the seafood.
We went to get salt cod.
They didn't have salt cod.
We did a cod and shrimp bomba,
saffron aioli, smoked roe,
piri piri that we let ferment
overnight, and some pickles.
- Great.
- Thank you.
Thanks. Let's go eat.
I do like the big pickles.
- Yep.
-Salt cod has such
a unique and interesting flavor.
So, I was wondering, like,
will they be able to
get that without the salt cod?
I agree with you. Why tell that
story
- if you don't have salt cod?
- Right.
Don't mention it.
I'm really loving the flavors
of Kat and Corwin's dish.
The texture of this bomba,
to me, is a little off.
- The wetness.
-Yeah, the texture.
Have everything right
that the salt cod,
it wouldn't have
made this happen.
This is a nice little
street food dish.
- Yeah.
-It's fine.
You're not gonna
think much about it,
but it's competition,
double elimination.
I think you've got to come
a little harder than this.
It smells great.
I can smell it from far away.
Thank you.
We wanted
to feature Greek flavors,
so we're doing
a grilled octopus today.
You eat a lot
of Indian food here?
- Yeah.
-We have a take on
chicken kamasutra.
-Okay.
- Like the book.
-Perfect.
- Vinny's spieling,
and I'm like, okay.
I have so many flatbreads to do,
so if Vinny wants
to talk to the people,
let the man talk to the people.
Chicken kamasutra.
You heard that correctly,
like the book.
I'm cracking up because
I'm hearing his spiel
every couple of minutes.
Kamasutra,
yes, like the book.
It almost gets funnier
and funnier every time.
If you didn't
read the sign already,
chicken kamasutra,
yes, after the book.
So this dish has
got a lot of love
and things that
bring us love and joy as well.
I am dead.
- Hi, chefs.
- Chefs, how are you?
Very good, how are you?
- This is pretty.
-What'd y'all make?
Pad Thai glazed tenderloin,
pickled mushrooms,
and we had
the pea flower powder,
so pea flower, pickle,
I know I do pickled daikon
every single time, but--
We know you love
a pickled daikon.
I wanted the flower.
Did you know a lot about
royal Thai cuisine before?
- I did not.
- I didn't know,
but I liked the idea of it.
It gave kind of the chef
the room to be creative.
- Well, thank you.
- This looks great.
Great job, guys.
I feel like these little
punch-out flowers are becoming
- Katianna's signature.
-They are.
But you know what,
she's getting her money's worth
with that stamp, so.
It's delicious.
There's definitely
a lot of texture going on.
It is a little sweet.
With the heat, it's good though.
A lot of Thai food is sweet.
It definitely feels like they
took a lot of inspiration there.
There is a lot of
variation of flavor.
Like, I'm getting so many layers
with the nuts and the chili
and the mushrooms, that
little pickle, the palm sugar.
Very tasty.
Yeah, it's good.
It's a good dish.
-You mix meat and--
- And nuts.
- It's really delicious.
- It's so, so delicious.
- How's it going, chef?
- How are you doing, chef?
We took a lot of inspiration
from your talk
about home cooking.
Chef Justin cooks
Filipino food, you know,
and we're cooking
a version of it,
so there's a lot of
pressure to make him proud
of what we're doing.
You know, we just made
something very homey.
That's what I felt
when I ate your food.
He didn't spit it out.
That's always a plus.
- Thank you, chef.
- Thank you, guys.
Delicious. Thanks, chef.
You want it really spicy,
that's for you.
Enjoying the beautiful day
out here.
Have you been to New York?
Vinny, you know this gentleman's
daughter lives in New York?
- Oh, does she?
- It's me. That's my dad.
- Is this your dad?
- And my brother.
- Oh!
- This is my family.
Oh, my goodness.
- Thank you very much.
- Thank you. Enjoy.
So what'd you guys make?
So today, we did our take
on chicken kamasutra.
Yes, like the book.
What we took from that was
just putting
a lot of love into it.
So we have chicken thighs cooked
down in a base of a cashew sauce
and a caramelized onion
and tomato sauce
and then a curry hollandaise.
This is my homage in this dish
to my past working at the Nomad.
And then we topped it
with a sunflower
because I love to top
with edible flowers.
- Thank you.
- Great work.
Thank you. Enjoy.
- Thank you guys.
-Thank you.
I mean,
I love the chicken skin, right?
My chicken was cooked well.
My first bite was
really, really nice.
It felt like I was gonna get
a little more heat
the more I ate.
I expect a little more
from Indian food.
I don't think that
the curried hollandaise
packed as much punch
as they wanted.
And then they put a blanket
of everything over this
kind of like not super
flavorful hollandaise.
I don't know why
you need a rich hollandaise
when you have a rich sauce.
What's the point of it?
You were giving
an homage to the story.
But the story has to
work with the dish, right?
Totally.
You are obviously the Greek.
We're very Greek. Yeah.
Lots of olives, olive oil.
This is really the first time
outside of Last Chance Kitchen
that I feel like this is great.
I'm happy with it.
Enjoy, y'all.
I just wanna
keep that ball rolling.
Keep the momentum going.
The idea of winning
immunities back-to-back
is, like, almost
too good to be true.
So, we're inspired
by simple preparation,
really high quality ingredients.
Hello, chefs.
- Hi. How's it going?
- How are you?
Hello, judges.
Shuai, Henry,
this is Sara.
- Hey, guys.
-How are you?
What do y'all have?
Arroz caldo with
a roasted pork curry kare-kare
with some fermented pickles
going on top
of a bagoong XO sauce.
Chef really talked about just
being part of a home, a family.
Rice is life, right? I just
ate so much congee growing up.
I literally grew up on rations.
My grandma had
to feed ten people
with like two pounds of rice.
But I feel like it was
a good carrier device
for this delicious kare-kare.
- All right. Thank you, guys.
- Thank you so much.
Thanks, guys.
- Mmm.
- Smells great.
I like them talking about family
and rice is life.
This tastes like something
that I would wanna like,
sit down and eat with my family.
How's the meat
cooked for you, Tom?
It's okay.
It does taste praline.
- It tastes a little dry.
- Yeah.
But I really do love
all the different flavors.
There's a lot in this tiny bowl.
- They have the sour part down.
- Yeah.
The condiments
are all interesting.
There's nice
little things happening.
With so much
heavy things going on,
the calamansi brought
a lighter acidity to it.
How are y'all doing?
Bailey, she back
from the dead, smiling.
I'm back from the dead.
Look at me, I'm thriving, right?
Tristen looks like he's out
there on a Sunday afternoon
just hanging out at the grill.
If I had sandals and a beer, I'd
be in a good place right now.
We're doing a grilled octopus.
Tristen made a kalamata
caramel to glaze the octo.
And then I did
a green olive honey relish.
It's all
the way Greek, you know?
-Thank you, guys.
-Thank you, chef.
Thank you.
This looks pretty good.
- Yeah.
- Yeah.
High hopes.
The octopus was great.
It was cooked well.
I got this really crispy bite,
and then I had this really chewy
in the best way bite.
There is a sweetness and
a saltiness from that caramel.
And then the reason
the reinforcement of olive
in that olive relish
that Bailey made.
As I'm eating the dish,
it's working.
It's mellowing out,
it's making sense.
That's good.
Enjoy. Thank you so much.
I think that me and
Kat's teamwork dynamic
worked in our favor,
but I believe that every dish
is critiquable,
so hopefully they understand
our vision
and they like what we put out.
Overall,
they all did a really good job.
The chefs were inspired.
They got to go into
people's restaurants.
How much of a treat that is,
especially during
this competition.
I'd say we move
from under a highway
- to the Top Chefjudges' table.
-All right.
- You want a drink, chef?
- I sure do, chef.
- I'll take a water.
- Thank you.
Thank you, barkeep.
How we feeling,
boys and girls?
Um, it was a smoother service
than I thought.
I don't know.
We were on the bottom last week
and I don't know
how they feel anymore.
I feel like we're making
it hard on the judges.
At this point, I feel like
if you get knocked out,
you probably just got beat
by a better dish.
Like, it's getting a lot harder.
-Yeah.
- Yeah.
It's always a tough challenge
when you go into a kitchen
for a small period of time.
You got to get whatever
knowledge you can, especially
if it's cuisine that you're
not really that familiar with.
But, you know,
everything considered,
I thought it was really good.
Blue team and purple team...
you had our favorite dishes
of the day, congratulations.
Tristen and Bailey,
can you guys tell me about
the Kalamata caramel?
We took Kalamata olives,
I Robot-Couped them with garlic,
caramelized sugar,
a little bit of Greek honey.
I thought it was really clever
making that caramel.
It helped with the char,
but it still gave us
that briny flavor as well.
So, you know,
but really simple too.
It's all about Greek food,
you have to kind of lay back.
Thank you. Yeah, it was
a big thing for restraint.
You let the cuisine
guide the dish
and what you had learned
and it really showed.
Thank you.
César and Katianna,
how did you cook
your tenderloin?
The tenderloin was marinated
and then seared it hard
and the idea was to slice
it thin and serve it cold.
I loved that the beef
was just marinated and seared.
I loved
all the little components.
There was so much texture
and it was so playful
and it was beautiful to look at.
Really felt like you understood
that kind of funky, sour, sweet,
spicy balance that is so
vital to royal Thai cuisine.
We love the little nods
to yourselves with the daikon,
but also using
the butterfly pea flour.
Well done.
Well, Sara, as our guest judge,
you get to announce our winner.
I just wanna tell you guys, do
not cook for anyone else, right?
You will go much farther
being true to yourself
than trying to manipulate it
to make someone else happy.
The winning team is...
the blue team,
Bailey and Tristen.
Bailey and Tristen, congratulations.
Yes.
You guys just won
another immunity
for the next
Elimination Challenge.
Feel good? Welcome back, Bailey.
- Feels good.
-Nice way to come back.
- We won!
- We win!
Come here.
Back-to-back immunity.
It feels so good.
- Right?
- Yeah.
Man, I like this feeling.
I just wanna say,
I thought your words were great,
and I don't think that
that is how I was cooking
before Last Chance Kitchen,
and being pushed into that
made me refocus
and recenter and just
be cooking food that I love.
Well, congratulations.
Well deserved.
- Thank you.
- Thank you.
All right,
blue team and purple team,
you can step over
to the side, please.
Good job.
Yellow team and green team...
you're both safe.
- Please step to the side.
- Oh, sh--.
So, orange team and red team,
you had our least favorite
dishes of the day,
and one team will be eliminated.
All right, orange team,
let's start with you.
We both said we wanted
to do a baklava dish.
We love salt cod. We wanted
that to represent both of us.
Were you breading them to order?
We breaded them the day of, so
we made our base and let that
marinate overnight and we just
breaded the morning of.
Flavors were good.
It was fried nicely.
The inside was really mushy.
We were concerned also
about overworking it,
having a filling
that ran the risk
of being over dense at all.
Yeah, sure,
I understand that,
but that binder
was just really wet.
Did you do anything
to the fish and the shrimp
before you put it in there?
We seasoned the mix
with quite a bit of salt.
That was before you
formed the cake?
- Mm-hmm.
- It makes sense.
You know,
salt leaches liquid, right?
It's like, that's what it does.
It pulls the moisture out.
Vinny and Lana,
did your dish turn out
how you wanted it to turn out?
- Um, yeah.
- I think so.
I mean, we had kind of
discussed it, you know,
kind of an ode to a dish
he had done at the Nomad
as far as how
the chicken was prepared.
Can you explain a little more
about this hollandaise?
So, part of this was
to put ourselves into it.
- Of course.
- Something that I hold
pretty dear to me
is that restaurant.
So, that was kind of my thing.
We saw this, like,
kind of saucy chicken, and
my mind instantly went to that.
The challenge, part of it is,
you wanna do the stage,
you get information
about the cuisine,
and yes, we want to see
yourself in the dish.
What we're not getting is
the Indian flavors in the dish.
That's where
I thought it fell short.
But what did the hollandaise
do exactly
putting it over the chicken
that was already heavily sauced?
It had different flavor
components to it.
It just ate really heavy.
All right, chefs,
thank you very much.
We'll call you back in a bit.
-Congrats, guys.
- Keep going. No matter what.
Congratulations.
Keep cooking the food
you don't like to cook
and it'll get you far, chef.
It sucks, because we
worked so well together.
I felt like that was
such a good blending of us.
But at the same time, I've never
cooked Indian food before, so.
Yeah.
When we look at these
four people, two teams,
no one did a terrible job.
But two of them
are gonna go home.
Vinny and Lana,
there was just very little
Indian flavor in that dish.
And I think that they
got so wrapped up in the story
and so wrapped up in
hollandaise and chicken
that they forgot that this was
a major part of the challenge.
With Vinny, it feels like
I don't know who he is yet.
I know who all his mentors are.
-Yeah.
- You're looking for a Top Chef.
You're not looking for Top
worked for a bunch of people
and are redoing their dishes.
You know, and at this point
in the competition
is when he's gonna
have to step up.
We felt good.
I was extremely happy with
how our dish went today.
I don't think we had
a sh---y dish by any means.
I don't think they think
that anyone had a sh---y dish.
It was just a little too wet.
The dish that Kat
and Corwin made today
was not an issue of conception.
It was just about the execution
of that croquette.
It was watery and mushy
and just not very good.
It just kind of got gummy.
Yeah, it just got in the way.
You couldn't enjoy the dish
'cause it was so wet.
It was not pleasant at all.
You don't wanna see anyone go.
You know?
Yeah, it's getting
rougher and rougher.
Definitely a tough one,
but I think we have our answer.
We do.
Let's get the chefs out here.
It's a difficult one for
a lot of different reasons.
One, for the challenge itself,
just to go and find inspiration
for a very short time
working in a restaurant.
Taking that inspiration
and working into
a dish that's yours.
A lot of complications here.
Double elimination.
And quite frankly, the four of
you have been cooking great food
and I don't wanna see
either one of you go.
Unfortunately, we're gonna
lose two really good chefs.
Kat and Corwin,
please pack your knives and go.
You got a chance
to get back in.
We'll see you both in
Last Chance Kitchen, right?
- Yep.
- Thank you.
We couldn't
get past that croquette.
Looking forward to
seeing you both there.
- Thanks.
- Thank you. Thank you so much.
- Thank you.
- It's been fun.
Looking forward to having
some more fun with you.
I'm a very competitive person.
I had to learn
how to be a good loser.
I've got to go prove to myself,
I've got to go prove
to the other chefs and Tom,
and I've got
to prove to the world
that if I'm gonna say I'm
potentially the next Top Chef,
I've got to go
walk through fire first.
Oh.
Even though I wasn't here
for a long time,
I was here for a good time
and I hope that I've made
my team at Highly Likely proud
and I hope that
I've made my family proud.
There's still a chance.
I have no doubt that even
though we'll be competitors,
we're gonna have some fun
in Last Chance Kitchen.
Yeah. It's gonna be crazy.
I'm ready for it, though.
Tonight, Kat and Corwin
enterLast Chance Kitchen,
where their partnership
becomes a rivalry.
We plan for moments like this.
Who will be left standing?
Corwin, anything that you wish
you had right now?
- More time.
- Same, bro.
Watch now on Peacock
on BravoTV.com.
Next time onTop Chef...
Please welcome
Top Chef Master Susur Lee
and his son, Jet Bent-Lee.
Morning, guys.
- Give me all the toppings.
-All the toppings.
-Feeling good?
-Eating good.
Chefs, please welcome Top Chef
Wisconsinwinner Danny Garcia.
Let's go.
You're gonna work in two teams
creating a five-course
progressive pickle menu.
Who's ready for a pickle-off?
- Tiny pickles.
- Go, go, go, go, go, go.
This is one of the best
things I've ever had.
Wait, that's my mise en place.
- Oh, it's yours?
- Yeah.
There's one or two times
during the course
of our dining where
you're just, like, excited.
Twice tonight in a very big way.
Let's not get c*ck, though.
Oh, Jesus.
Guys, guys, cover that.
Basically,
that's how you build a b*mb.
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22x05 - Line Cook for a Day
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Show features chefs competing against each other in culinary challenges.
Show features chefs competing against each other in culinary challenges.