KRISTEN:
Tonight, the finals begin.
Only four chefs remain to fight
it out for a spot in the finale.
STAFF MEMBER: Hello, welcome
to Delta One Lounge.
Thank you.
I am feeling in disbelief
that this is my life right now.
Hi!
Good to see you.
I have wanted
to compete on Top Chef
since I watched
the first season with my mom.
And now that I'm here,
I need to make it to the finale.
This is kind of cool.
- BAILEY: Beautiful in here.
- TRISTEN: Can we cook here?
CÉSAR: Yes.
Final four,
we're going to Milan.
- SHUAI: Final four!
- Woo!
SHUAI: Wow.
Looking back,
it's hard to tell, kind of
gauging day one,
where you're going to fall.
SHUAI: Oh, she said
it looked like cheese.
- Oh, my God.
- TRISTEN: Looks like cheese!
SHUAI: Adorbs.
CÉSAR: And now
we're in the top four,
and I'm looking around,
it still feels surreal.
CÉSAR: Next stop, Milan.
- You rang?
- [Tristen laughs]
Slippers!
To be Top Chef,
it'd be life-changing for me,
but also for my family.
When my parents decided
to bring us to America,
we wanted a better future.
Winning Top Chef
would just be kind of like,
all the sacrifices
that you made were worth it.
So close to landing in Milan.
**
- [faint pilot announcement]
- SHUAI: We're here!
We're in Italy.
[majestic music]
I've never been to Italy.
And Milan is, like,
a huge fashion capital.
I had to get a fancy shirt.
[laughing]
Last couple of weeks
were pretty crazy.
Having two restaurants,
and being away for so long,
but I worked a bit.
I don't feel rested,
but it kept me focused.
I don't feel nervous at all.
I feel I'm ready
to kick everyone's a*s,
sweep the leg,
you know, all that.
My time back home was probably
a little different than others.
I buried my father.
It was a lot
of reflection, you know?
It was a lot of looking
back at a lot of the support
that he has given me
throughout the years.
Now, going into the finals,
I feel like I'm here
with the pride of my stepdad.
Russell believed
that I would be here
before I thought
I would be here.
I feel really humbled,
and I feel
really Top Chefright now.
[gentle music]
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 Mile 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 Aspen,
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.
**
[wondrous music]
[Bailey cheering]
[chefs laughing]
Oh, my God.
Bellissima.Oh, my God!
- TOM: Buongiorno.
- SHUAI: Hello.
KRISTEN: How you all doing?
- Good.
- What up?
- What's up? How's it goin'?
- Hey!
KRISTEN: Welcome to Milan.
The last stop on your road
to one of you becoming Top Chef.
- Wow, crazy.
- Nice.
- So excited.
- Amazing, yeah.
All right, chefs,
it's time to get
to your final
Quickfire of the season.
Okay.
**
If you've done your research,
you'll know that
here in Milan,
rice and polenta are king.
And the dish they're
most known for...
- is risotto.
- Oh boy.
Yay!
Not risotto. I thought that
I could manifest it
out of this competition,
and completely avoid it.
For your final
Quickfire challenge,
we want you to make your very
own risotto in 35 minutes.
Okay.
Risotto doesn't wait for anyone,
it needs to be
served right away.
So because risotto
is time-sensitive,
you're gonna be cooking
on a five-minute stagger.
- Sick.
- It doesn't need to be
a traditional risotto Milanese.
There's a variety
of different rices there.
You can use the pantry.
Sort of put
your own twist on it.
Chefs, you should
know that we aren't
going to be taking
this Quickfire
into consideration, determining
who's going to go home.
Thank God.
But since this is the last one,
the winner will receive
the largest Quickfire
Quick Cash of the season,
at $15,000.
CHEFS: Ooh!
All right, chefs, good luck.
Why don't
you all choose a station?
Oh, right.
[chefs chuckling]
[dramatic music]
César, you're up first.
Your 35 minutes starts now.
Go, César! Go, César!
Get it, César. Lil' Papi, oh.
Risotto, it's a dish, but
I also see it as a technique.
You're just agitating the rice
to release its natural starches.
And that's kind of
what you're building,
the creaminess of the risotto.
I'm going to use celery root
as the rice component.
I'm just going
to make a rice stock.
The judges always
want a little twist.
So I think they're just gonna
be like, wow, this is so good.
Tristen, your time starts now.
- Thank you!
- Run, Tristen, run!
**
CÉSAR: Tristen, what are you
working on, man?
I am going to use this,
like, smoked risotto rice.
Of course, it's me, so I'm going
to do a little bit of chili.
This is tomatoes,
chilies, garlic, onion, peppers.
I'm going to go in
this jollof rice position
while adding
all these umami flavors.
I love all rice.
Rice is such a cultural thing.
CÉSAR: Yeah, 100%.
I want to bring
melanin to Milan.
[Bailey vocalizing]
[Shuai vocalizing]
I'm too jacked up right now.
[tense music]
Okay, Bailey,
your time starts now.
Yahoo! I'm going!
Acquerello. Where's that rice?
Oh man, how come
I'm always last?
Aah!
I made risotto
for the first challenge.
It is not a good risotto.
I did end up in the bottom,
for trying to incorporate
too much into it.
That heats up quick.
So, I wanted to do something
that was fairly traditional.
I'm going to do
a red wine risotto.
My Top Chefbank account
has not opened yet.
So, landing that $50,000
would be super rad.
Oh, cream, cream.
Cream's over--
- Aah!
- Cream's creaming.
Oops, that happened quick.
TRISTEN: César, what you
working on now?
CÉSAR: I'm just getting
all my cuts right.
And then just lightly blanch 'em
real quick, in the rice stock.
In order for it
to mimic the rice,
I'm using the rice stock,
because celery root doesn't have
a whole lot of starch,
and I need
starches to thicken the risotto.
So, I got my stock working.
All right.
Shuai, your time starts now.
SHUAI: Let's do it.
These big guys.
Uh, chanterelles.
I didn't practice risotto.
It was something that has failed
so many times on Top Chef.
I was just like,
there's no way
they're gonna make us
make risotto.
[laughs] Silly me.
There's this big boy,
right here.
If I had to make
traditional risotto,
it would be absolute garbage.
I'm going to do, like.
a squash and mushroom risotto.
There's not going to be
any rice in there at all.
It's mainly going to be squash.
I'm curious if the judges
are going to be like, wow,
these are incredible,
innovative techniques.
Or are they going to be like,
why didn't you cook rice?
César, you have
five minutes left.
CÉSAR: Yes, Chef.
Some people like it al dente.
I like it really creamy.
The perfect risotto
needs to be beautifully creamy.
You achieve that through
slowly adding stock
and constant agitation,
to coax the starch
off of the short-grained rice.
It thickens the liquid
that you are using.
I'm just going to char
a little bit of greens.
SHUAI: I'm chopping
my vegetables.
Almost like that kind
of small grain shape.
SHUAI: Bailey,
how you doing on time?
BAILEY: I'm feeling like,
a little rushed right now.
**
- A minute 40, bubba.
- CÉSAR: Chef.
Even though I'm using
vegetables, the risotto's good.
And it has the right
flavors and textures.
I'm just happy that I'm not
the only one that did
a vegetable risotto.
[tense music]
César, time's up, utensils down.
Come on up.
Thank you.
CÉSAR: Risotto,
I find it as a technique.
And that's what I've done here.
I made a celery risotto with
chicken jus and white truffle.
So, just to be clear,
there's no rice.
There's rice stock.
There's rice stock,
but there's no actual rice.
Yeah. I've done some, like,
vegetable risottos before.
So you cook it in the exact same
method as you would risotto.
Yeah, I've been doing
really well with vegetables,
so it's what
I feel comfortable with.
Thank you, César.
Okay, Shuai.
When you make
traditional risotto,
the rice releases
a lot of starch.
That's what helps it give that,
like, nice, creamy texture.
Using a starchy root vegetable
like the butternut squash
should release some of that
same kind of starchiness.
This butter is so nice.
I want to move to Europe
just for the butter.
[frantic music]
My risotto has a really
great depth of flavor.
I'm adding my herbs
and pecorino cheese into it.
Tristen, you have 15 seconds.
I want to nail risotto
here in Milan.
[timer beeping]
All right, time's up, Tristen.
Thank you.
TRISTEN: This is a West
African-inspired risotto,
with dressed heirloom tomatoes,
and charred, buttered greens.
GAIL: Are you happy
with what came out?
I felt good about it.
I made something I enjoy.
The texture's right on this.
Very good.
Thank you.
Something smells burnt.
Time is hard.
We've been gone for two weeks,
and I'm definitely
feeling stressed out.
My nuts, they got
a little too roasty-toasty.
Gonna do some more.
[sighs] It's really frustrating.
Being in Milan
and cooking risotto,
I want it to be
as perfect as possible.
Ten seconds.
- Three, two, one.
- BAILEY: Oh, God.
Bailey, time's up.
Utensils down.
- [timer beeping]
- Ugh!
**
All right, Bailey, tell us
about your risotto, please.
I did a pretty traditional
red wine risotto,
with a little bit of Parmigiano
and Taleggio in the rice,
and then, a little
gremolata on top.
Why'd you go
in the red wine direction?
I just think it's
very northern Italian.
- That's actually nice. Mm-hmm.
- KRISTEN: Thank you, Bailey.
Three. All right.
I'll wait 'til
three flat, to plate.
It's probably a little
bit early to start plating,
but I just want
to make sure it's the way
it's supposed to look like.
I think I did okay.
Yeah, I'm not mad at it.
Shuai already plated.
Hmm.
KRISTEN: 30 seconds of you...
- Dancing around.
- ...not doing anything.
[Bailey and Gail laugh]
[timer beeping]
All right, Shuai, time's up.
- Hello, friends.
- Hello, thank you.
I made a squash risotto
with heart winter squash,
chanterelles,
veggie stock with saffron,
a little Parmesan,
and toasted hazelnuts.
- No rice.
- No rice.
There is a little bit
of toasted rice in the stock.
- KRISTEN: Thank you, Shuai.
- Thank you.
He used rice.
- [Tom inhaling hiss]
- It just wasn't risotto.
All right, chefs, come
and join us up here, please.
[suspenseful music]
TOM: Well, first,
let's clear something up.
Risotto, it's not whether
it's a rice or a technique.
The word "risotto"
means "from rice".
Okay.
That said,
there was some tasty dishes.
Gail, what did you think
of Bailey's risotto?
Your rice was
actually right there.
It was al dente,
as it should be.
The wine and Taleggio
lent a really intense
sour note to the dish.
Some fat to balance
the sourness could have helped,
but I also think that the rice
was cooked beautifully.
Thank you.
Gail, what did you
think of César's?
Absolutely beautiful flavors,
seasoned perfectly.
Texturally, I still
didn't get the bite,
and I think that's part
of the pleasure of risotto.
Yeah.
Tom, what did you think
of Shuai's risotto?
The flavors were good,
seasoned nicely, but...
you plated it way, way early,
so it sat there, and started
to really seize up.
- Okay.
- KRISTEN: The biggest thing
that I had an issue with
was the texture.
It was a nice, soft
squash side dish.
Gail, what did you think
of Tristen's risotto?
I really thought the flavors
worked really well together.
The texture of the rice
was on the al dente side
that I like for risotto.
I thought you put
yourself in the dish.
The flavor was good.
It was going a little bit
on the salty side,
but I thought it was--
it was nice.
- Yeah.
- Yeah.
Gail, who do you think had
our favorite risotto of the day?
The chef that gave us what
we think was the best example
here in Milan, of risotto,
while also giving us
really bold flavors,
and the winner is...
**
...Tristen.
Tristen, congratulations.
- That's 15 grand.
- $15,000.
- On risotto.
- TOM: Yeah.
Look at that. I made
Black people risotto, and won.
- I feel pretty ----ing good.
- KRISTEN: Okay, great.
Chefs, are you ready for
this next very crucial
step in your journey
to the finale?
- Yes.
- Ready.
In 2026, athletes from all over
the world will gather here,
right in Italy,
to compete in the highest level
of sporting competition.
We're talking about the Olympic
and Paralympic Games,
- Milan Cortina 2026.
- Oh, wow.
The four of you will be doing
the same right here, right now.
Well, maybe not the highest
level of athletic competition,
but certainly the highest
level of culinary competition.
So the Winter Olympic
and Paralympic Games
will have two hubs,
Milan and Cortina.
Bailey, are you a fan
of the Winter Olympics
and Paralympics?
Definitely.
Winter is my favorite, though.
I watch a lot of figure skating.
For your elimination
challenge in Milan,
you'll be cooking and competing
in the ultimate
culinary matchup.
A three-part
head-to-head tournament,
featuring ingredients
from Milan to Cortina,
and also some
ingredients from in between.
In Round One,
you'll take on polenta.
Cooking and eating polenta
is so widespread around Milan
that sometimes the citizens here
are called polentoni,
the polenta eaters.
After the first round,
the judging panel will
immediately judge
on your dishes,
and the winner of
the polenta round
will automatically
secure their spot in the finale.
Oh.
And then at that point,
you just kinda sit to the side,
and you watch who will be
joining you next.
Yay!
Not only that,
but the winning chef
of Round One will win a prize
from Delta Airlines
that will help you continue
your journey as a chef.
- More on that later.
- Wow.
And then the three chefs
that are left
will compete in the next round.
No dish is more beloved,
or deeply rooted in Cortina
d'Ampezzo, than the casunziei.
It's sort of
a moon-shaped ravioli,
especially their red version,
made with beetroot filling.
So in Round Two, we want you to
create a dish featuring beets.
Whoever wins
that round will then
secure their spot in the finale.
And the remaining two
chefs will battle it out
in the final round.
You can cook whatever you want,
but it must highlight
gorgonzola cheese,
which comes right from
its namesake town
in northern Italy,
right outside of Milan,
on the way to Cortina.
Chefs, every decision you make,
every ingredient you choose
to put into your dish,
must be selected with intention,
to be worthy of the win.
Since this is the last challenge
before the finale, Delta,
the official airline
of Team USA,
brought in some reinforcements
to help you.
Who better than four
Team USA Olympians
and Paralympians, who know
what it's like to compete
at the highest level,
with the world watching.
TRISTEN: When you get to see
professional athletes,
it's amazing.
But when you get
to see Olympians
and Paralympians,
it's like royalty.
Please welcome
Elana Myers Taylor,
five-time Olympic medalist
in bobsled.
Red Gerard, Olympic
gold medalist in snowboarding.
Declan Farmer,
three-time Paralympic
gold medalist in sled hockey.
And Oksana Masters,
Yay!
...in para-cross-country skiing,
para-biathlon,
para-cycling, and para-rowing.
We are honored to have
all four of you.
- Thank you for being here.
- Thank you for having us.
Oksana, 19 medals in both
Winter and Summer Paralympics.
How do you push
yourself to keep going?
I think I'm just
chasing that perfect race.
Before I know what
that result is, it's something
I can cross the finish line,
and be so proud of it,
and not regret one thing
I did in that race.
How do you get
yourself prepared mentally
to go into a competition?
It's pretty similar to cooking.
It's all about
the preparation beforehand.
So, then when you get out there,
you're ready to go.
KRISTEN: Well, chefs,
it's time to draw knives.
Each Team USA athlete
is going to draw a knife
that will determine
who they'll be paired with.
You're going to have
a chance to connect with
these elite athletes, and
learn all about their journey.
They'll also join you to help
you shop for the next challenge.
- Cool.
- Elana, let's start with you.
Okay. Tristen!
KRISTEN: Red, you're up.
- Bailey.
- Hell yeah, my dude.
- Let's get it.
- Come on!
This is more exciting
than the start line.
[all laughing]
Ooh, César.
[squealing] Let's do it!
I'm always last.
Shuai.
Today, you and your Team USA
athlete will have
to shop for your ingredients.
And then, tomorrow,
you'll have two hours to prep
and cook at the kitchen
at Castello Visconteo
for all three dishes.
Once the two hours is up,
you'll move out
to the courtyard, where
each of you will have a station,
and then you'll have 30
minutes to finalize your dishes
in front of Tom, Gail, me,
and your judging panel,
which includes the four
Team USA athletes,
two Michelin Star-Chef
Andrea Aprea,
and Top Chef Middle Eastwinner,
and Top Chef: World
All-star,Ali Ghzawi.
That's cool.
Your Team USA athletes
will dine and vote
for the first two rounds,
but the final judging
will be up to us.
Remember to be intentional
with each dish you create,
because this is
your last opportunity
to earn your spot in the finale.
My heart is starting to beat
for you guys right now.
So get to know each other,
have fun shopping,
and we'll see you tomorrow.
Arrivederci! Bon fortuna!
Good luck, Chefs.
TRISTEN: Thank you
for being here.
Oh, very excited to be here.
SHUAI: It's such an honor
to meet you.
- How are you feeling?
- I'm feeling great.
- Can I wear it?
- Yeah, yeah.
Like, I can't even understand
how, physically, you guys
do what you guys do.
Well, I don't know how
you guys do what you do.
- We're crazy people, so...
- It's phenomenal.
- Yeah. [laughing]
- Does it look good?
- It looks great.
- BAILEY: Sick, sick.
It's crazy the pressure
that you can put on yourself,
and I'm still trying
to learn how to deal with that.
ELANA: One of my mentors told
me, pressure is a privilege.
And so,
you feel pressure because
you're in a position
to do something extraordinary.
So when I feel those
butterflies, I just embrace it.
I'm just hellbent
on getting through.
CÉSAR: I really love
what you said,
that you're not actually
doing it for the medals.
OKSANA: Yeah. If you're just
focusing on that end goal only,
you're going to miss
those little, small details.
What are you planning on making?
This might be a little
different to start with,
but I kinda want to do, like,
a dessert with the polenta.
- Oh!
- Something I can execute.
What are you thinking
of making for this challenge?
Well, Gorgonzola's a stumper.
If there's puff pastry,
I'm thinking about
some kind of caramelized
onion and fennel tart.
Oh, okay, okay.
Yeah, yeah, yeah.
But hopefully, we don't have
to do the Gorgonzola at all.
Having the chance to win
that first tournament,
and not having to cook
the next two, that's the goal.
This one's got an advantage.
She works in
an Italian restaurant.
- Let's do this.
- Let's get it.
When is Top ChefChina coming?
[majestic music]
Are you all excited
to go shopping?
[all] Yes.
SHUAI: How long have
you been a Paralympian?
Sochi was my first games.
- Okay.
- It was 2014.
I was born with my disability,
so I started playing
pretty young.
Gotcha.
Everyone's got different
challenges they face,
and you know,
mine are more obvious,
but I wouldn't be here
without it, so.
Right, exactly, yeah.
ELANA: What's it like
being on the show?
We look at past seasons,
everyone's always
at each other's throats, and...
we're nothing
but hugs and tears.
ELANA: That's impressive.
It's hard to do.
We're Team USA,
but at the end of the day,
only one person can be
at the top of the podium.
TRISTEN: Yeah.
We can think of a game plan
of how to, like, shop around.
Even if I just be,
like, a decoy, and distract.
I can be that annoying
little gnat, going around.
- Do it.
- [both laughing]
Okay, I can push the cart.
- Let's go shopping.
- Let's go.
We're gonna k*ll this.
Let's go.
[energetic music]
BAILEY: Found a cart!
- Okay.
- Any type of chili?
TRISTEN: Scotch bonnets
would be my preference.
ELANA: I got it.
TRISTEN: We have to find cream,
but I can't read.
ELANA: Usually, if you just
look at the percentage.
Sounds kinda like cream.
CÉSAR: Let's find
some buttermilk.
Oh my God,
I don't know what to do.
Uh, sc-- English?
Do you speak English?
- Yeah?
- Buttermilk?
BAILEY: We could just grab
some mushrooms just in case.
- RED: Yep.
- It's called panic shopping.
And you're just going to put
a lot of things in your cart.
And then maybe
you're going to use them.
- Maybe you're not.
- Maybe. Right.
I always stress out
so much at the shops.
I don't know why,
but like today,
Red and I are
kind of just vibing.
Don't want her arms getting
tired pushing the cart around.
He's crushing it.
I wanted to check to see
if there's puff pastry or not.
Let me look around. Yeah.
I've had this idea
of doing, like,
a puff pastry tart
with the gorgonzola.
Parla inglese?
Puff pastry dough.
Regardless, puff pastry or not,
I really don't want to get
to the gorgonzola course.
MAN: There.
We'll have one croissant.
Uh, yeah. Uh...
A lovely lady
at the grocery store
hands us a single croissant.
Uh, I mean, technically, yes.
That is a puffed pastry.
But it's not what we needed.
Gonna go with a roasted
honey nut squash.
- Cool.
- SHUAI: That's why we pivot.
DECLAN: Yeah,
that's why we pivot.
RED: Bailey, this is a lot
harder than it seems.
I would say it's going okay-ish.
You're doing so good, though.
What is this?
Is this a parsley?
That's parsley.
OKSANA: Oh, my gosh.
I do not do grocery shopping.
My strengths do not
lie in a grocery store.
Do you have any animals?
So, I'm trying to help
where I could,
and get in the way,
for other people.
I hear you have dogs.
- I have one dog.
- She's trying to distract you.
- She's trying to distract you.
- No, I'm not.
CÉSAR: She's in competitive
mode.
OKSANA: Teamwork
makes the dream work.
- BAILEY: One more time!
- RED: 15 minute!
- Say it like you mean it!
- RED: 15 minutes!
BAILEY: There you go!
There you go!
Oh, this is that good
sugar that we want.
After the beef and berry
challenge, gorgonzola,
I think I have the best idea
of what I want to do with it.
BAILEY: I paired that with
brûléed blue cheese.
The brûlée is throwing me off.
I want some redemption
on brûléed gorgonzola.
Ten minutes!
Ten minutes.
TRISTEN: Hey, what are you
thinking for the corn stuff?
I'm going to do a dessert.
- Yeah?
- I love polenta cake.
Oh, okay.
With a black walnut ice cream.
The black walnuts,
I brought 'em from home.
Over the break,
I had a chance to visit
Oriana's Orchard in Illinois.
She's 80 years old,
single farmer.
There's black
walnuts everywhere.
And I wanted
to bring something from people
that inspired me to become
a better chef,
but also become a better person.
Five minutes!
Cool, cool, cool, cool,
that's done.
- All right, let's boogie.
- Okay.
- You still need the buttermilk?
- RED: I got it.
I never want
to shop under pressure.
SHUAI: Oh my God,
Bailey, so much stuff.
BAILEY: I showed Red
how to panic shop.
- CLERK: 123.
- 123, not bad.
BAILEY: Grazie mille.Oh!
- TRISTEN: Thanks for helping.
- Thanks for having me.
- All right.
- OKSANA: Good luck.
- Thank you.
- I can't wait
to feed you tomorrow.
All right, bye, bro.
A domani!
[whimsical music]
- Yay! Wow!
- Oh, my!
- BAILEY: Ooh.
- Oh, wow.
Our suite at the
Radisson Blu Hotel, it's lovely.
- BAILEY: This is cute.
- CÉSAR: Holy cow.
This is very nice.
Oh my goodness.
Me, being dorky
and loving traveling,
it's a big moment for me.
I'm in frickin' Italy.
Like, that's so cool.
- BAILEY: What?
- TRISTEN: Look at this chair.
BAILEY: Someone Titanic me.
[group laughing]
Hanging out with
the Olympians and Paralympians,
I feel very,
very inspired today.
I should be hitting every note,
pursuing that perfection
every single time.
Cheers to top four, guys.
Here's to the top four.
SHUAI: Nothing ever
stopped them
from achieving their goals,
so I want to show up tomorrow
and just absolutely crush
in these tournaments.
BAILEY: We're in Milan!
And let's lock it up, y'all.
CÉSAR: Let's lock it up.
[intense music]
I'm definitely
gonna fight today.
For sure.
As we get closer to the finale,
none of my past wins
or successes mean
anything in this next moment,
and that isn't lost on me.
In the end, we have a goal.
Mm-hmm.
BAILEY: Oh my gosh, is this
where we're freaking cooking?
Wow.
BAILEY: Oh my gosh.
TRISTEN: Oh, this
is a big-a*s restaurant.
Is this a restaurant?
CÉSAR: Wow.
Oh, look at that.
- SHUAI: That's wild.
- TRISTEN: Okay.
- [Bailey exclaiming]
- CÉSAR: Final four, y'all.
[dramatic orchestral music]
Do-do!
We're doing a tournament
to make it to the finale.
Obviously, I don't want
any of my dishes to suck,
but my strategy is putting
the most effort right now
into my first dish,
and my last dish.
Scusi.
A ladybug on my mandolin.
César, looks like
maybe I have a good luck omen.
CÉSAR: What are you
starting out with?
TRISTEN:
I'm focusing on all of it.
Shuai, what's
your strategy for today?
SHUAI: Trying to get, like,
most of the protein done.
I still feel very inspired
by all the athletes yesterday.
We're going to
cheer each other on.
We're going to lift
each other up,
because this is the way
cooking should be.
How's your polenta going, there?
BAILEY: Good.
Double polenta station.
SHUAI: Oh, wow.
I am making two
different polentas today.
For my first round,
I am making creamy polenta,
with a porcini parm butter.
Right now,
I'm thinking that my beet dish
will be roasted beets
with ricotta schmear.
And for the gorgonzola course,
I will be making
polenta gratinata.
The first 10 minutes
is really important.
You need to make sure that
you're stirring it
really frequently
to try to get
any lumps out of it.
TRISTEN: Just going to smoke
my butter for my beet puree.
For my polenta, I'm thinking
of making a polenta cake,
with black walnut ice cream.
César, why are you going
dessert first, Chef?
I know you guys are going
to do grit-style,
and I just kinda want
to do a little different.
I'm really excited
for the first course.
It's a dessert.
It's different.
It's all about that cake.
I need to nail this recipe.
I'm happy with that.
For the beet dish,
I'm making a tostada.
There's a restaurant
in Mexico City that made
a tuna tostada
that became very famous.
So I was like,
"Why not make that with beets?"
BAILEY: How are your
beets looking?
CÉSAR: They're cooking.
The gorgonzola dish
is a squash casserole
with cheese sauce,
nice and funky.
Final four, y'all!
Wow.
Pretty crazy.
- Hey, Chefs.
- Hi, Tom.
Hey, Chef, how are you?
- So, polenta?
- Polenta.
So, I'm still
going with my roots.
I'm going to make
something called cou cou.
- TOM: Cou cou.
- TRISTEN: Cornmeal porridges.
Second course, beets.
Obviously, you're planning on
not getting to the second round.
I'm trying to, absolutely.
That one, I'm going
with a little bit
of smoked beets,
some beet pikliz.
I'm really interested
in how you're going
to take gorgonzola
to the islands.
Yeah.
We don't really do that much.
But I'm going to do
a gorgonzola dolce
kind of like sherbet.
- TOM: Sherbet?
- Yeah.
Part of me thinks
I'm ----ed
if I get to the gorgonzola.
I just don't think
the dish is strong enough.
Obviously, a lot of pressure.
You've done really well
all season long.
I think you've won,
at this point,
more challenges
than anybody else.
I actually asked
my Olympian yesterday,
if you're already at the top,
how do you keep at the top
- and keep calm at it?
- TOM: Right.
The thing she said to me was,
"Pressure is a privilege."
If you care enough, that's why
you have the pressure,
and that's why you'll do well,
so I'm going with that.
- Good luck.
- TRISTEN: Thank you, Chef.
- TOM: Hey, Bailey.
- Hi.
- How's it going?
- How are you doing today, Chef?
First off, you do Italian
food where you are now.
Do you think that gives you
any type of advantage?
BAILEY: I do think it
gives me an advantage,
- but I'm an anxious person.
- You're an anxious person.
If you don't make it through the
first course, which I'm sure--
- You're sure what?
- TOM: I'm sure
you think
you're going to do, right?
- If I don't get through.
- TOM: Gorgonzola course.
If I don't get through,
then I'm going to do
polenta gratinata
- with brûléed gorgonzola.
- You're doing polenta again?
Yeah. I mean,
we're in friggin' Milan.
- That's good. That's good.
- Okay.
- Good luck.
- Okay!
Hey, Shuai.
SHUAI: Hello, Chef. How are you?
Talk to me about
your ingredients here.
SHUAI: For polenta course,
the first course,
we're going to do
a little barbecue duck.
- Okay.
- SHUAI: I decided to go
with duck because I grew up
eating barbecue duck
Chinatown style
my whole entire life.
- It's so personal.
- And then beets?
I haven't done dumpling yet.
Like, not dumpling.
I thought you were gonna say,
"I'm winning the polenta,
"so I don't really care
about the rest of it."
No, never, Chef. We're going
to do a little beet dumpling.
And I'm going to fill it
with a little bit of
smoked and pickled fish.
And then for gorgonzola?
There's not a lot of
dairy in Chinese cooking.
- Right.
- But I'm going to go for
like, a roasted
butternut squash.
I'm not great with
Italian cuisine itself,
so I'm not going to make
something I don't understand.
- Cool. Sounds good.
- SHUAI: Thank you, Chef.
- César.
- What's up, Chef?
- How you doing?
- So, you're in front
of your prep or behind
your prep at this point?
I think I'm good.
I feel good about where I'm at.
So the beets,
I wanted to do a beet tostada.
So, I'm going to make tortillas,
I'm going to fry them up.
I really want to make
these tortillas in the kitchen
because if you're going to go
from fresh dough to frying,
you want to give them
a little bit of time to dry out.
TOM: It seems like you find
your inspiration from
the ingredients, and you don't
know what you're going to make
until you see everything.
Some of it works
really, really well.
Sometimes it's just like, it's
just a little too out there.
- [César chuckling]
- Is that just your style?
CÉSAR: Somehow, I'm okay
with just trying stuff.
Except for rice-less risotto.
Well, that's insane.
No, no, that's-- Don't do that.
- Good luck.
- Thank you, Chef.
Okay, Chefs, it all looks great,
you've got about an hour
left in the cook
before going downstairs.
- Good luck.
- Bye, Tom!
Time to do pasta dough.
[whirring]
Time is moving
pretty fast today,
which I expected it would.
So, I'm just trying
to keep the pace.
For my gorgonzola dish,
I already have my polenta
cooked and chilling.
And then, I have some pears.
The pears are so good.
I deglaze with the Amarone wine.
So, it has this really
lovely spice note to it.
'til we're moving, guys.
All right?
Now you have to think
of what you're going to take
down to the courtyard.
Make the salsa downstairs.
I gotta shave that.
I can do it downstairs.
Make tortillas.
Ooh, okay.
There's a lot of running around.
BAILEY: Ooh, you okay?
- Yeah, yeah, yeah.
- Oh, God.
CÉSAR: I'm, like,
getting stressed out.
I'm not going to have time
to make tortillas
during the prep.
What are we doing?
We're one more away from,
like, the final cook.
Everything's going
to get criticized.
**
'til we're moving, guys.
Oh, my God.
The plan was to make
the tortillas
for the second round beet dish
in the first two hours.
Now, I'm just gonna have to
whip it up in those 30 minutes.
[frantic music]
Hot.
You doing okay?
TRISTEN: Yeah,
I'm a little behind.
I'm really, honestly, panicking
with this gorgonzola dish.
I want to get my cakes baked,
my blue cheese sorbet spun.
BAILEY: Oh, hell, yeah.
Am I wasting too much effort
on something I might not serve?
- CÉSAR: Just under five.
- Jesus Christ.
BAILEY: Okay, start packing.
TRISTEN: They look good.
They look really good.
SHUAI: Oh! [chuckling]
Okay.
[energetic music]
[dramatic music]
Oh, my gosh. This is so cool!
Elana, Declan, Oksana,
Red, Andrea, and Ali,
thank you for being here
for our final Elimination
Challenge of the season.
How was the shop yesterday?
OKSANA: So stressful.
I get stressed in
grocery stores already,
and then you put a time on it
and a foreign language.
Dude, that's savage.
KRISTEN: All right, Chefs,
you have just 30 minutes
to complete your polenta dishes,
and your time starts now.
SHUAI: Here we go.
BAILEY:
I need to finish my polenta.
Each round,
the chef with the most votes
will win that round and
will not have to keep cooking,
while the remaining chefs will
continue on to the next round
and keep cooking.
And then for the final round,
we'll discuss amongst
the five of us
on who will be the last chef
to go to the finale.
My order of business right now
is to get my
funghi trifolati working.
Shuai, how are you doing?
It's a little tight,
so I'm just gonna add
a little bit more water to it.
Polenta is often loaded with
tons of butter and cheese.
But since the duck
is also fatty,
I'm gonna season it with
a little kosher salt
and just
the tiniest bit of butter,
keeping it very simple.
- OKSANA: This is like a podium.
- KRISTEN: Yes.
And those...
You feel very comfortable
up here, is what you're saying.
This is my cou cou.
I made a little base earlier.
It's just called sos, S-O-S.
I'm gonna add some epis.
[clearing throat]
My sauce is spicy,
so I'm gonna actually
add a little bit more acid
to really balance that out.
[coughing] Woo!
BAILEY: Oh, my gosh.
- [Shuai sighing]
- They looks stressed.
- I'm sure they are.
- KRISTEN: Focused.
Focused.
Oh, wow!
Ooh, smoky.
César, what are you using
the liquid nitrogen for?
I'm making an ice cream with it.
Okay, I need water
because I know they don't like
this polenta this thick.
I'm not seasoning
my polenta too much
because I am relying on
lots of parmigiano
and a little bit of robiola.
When you're cooking polenta,
you can get the wave going.
They call it a landa.
A landa.
This fat boy over here
is a little thick.
CÉSAR: Ten minutes!
ALI: It feels
so different on this side.
Yeah, it does.
TRISTEN:
This mackerel's really small.
I want to cook it really quickly
and really show that marinade.
It really represents
a Caribbean dish well
while using
all Italian ingredients.
- Five minutes!
- CÉSAR: Oh, my gosh.
My biggest time crunch
right now is this ice cream.
I have to just keep pouring
liquid nitrogen
on top of the molds.
Chefs, you have
two and a half minutes.
Ooh, I forgot that.
SHUAI: After my mistake
in the Quickfire challenge,
I'm taking the time down
to the wire for this plating.
I want the polenta to be nice,
and creamy and fluffy.
César, how you looking, Chef?
CÉSAR:
Cooking my black walnut syrup.
It just feels right.
I think my polenta's
looking super sexy,
creamy, delicious,
feel really good about it.
Get my mushrooms
on top of there.
I'm trying
to incorporate creativity,
uniqueness, put that
all into this first course.
If I can nail it
and be the first one in,
then that'd be really cool.
[tense music]
[timer beeping]
Thank you.
Smells good.
Thank you.
Tristen, can you tell us
about your polenta dish, please?
I did something called cou cou.
On top is the pwason nan sos
with a little bit
of epis-marinated mackerel.
I wanted to connect my
Afro-Caribbean heritage to this.
What pepper
did you use, Tristen?
These little,
long-finger hot peppers.
[coughing] Thank you.
All right, César, what did
you make for your polenta dish?
I did a polenta cake
with a black walnut ice cream,
and candied prosciutto.
What made you
decide on ice cream?
CÉSAR: I think it's a good
pairing
with a nice polenta cake
or something.
Shuai, can you tell us
about your dish, please?
This is kind of an ode
to Chinatown barbecue,
so it's a roast duck
seasoned with five-spice
on some creamy polenta.
GAIL: What did you add
to the polenta, Shuai?
SHUAI: I just cooked it
in water,
a little bit of butter,
salt, white pepper.
Kept it pretty simple,
because all the other flavors
are pretty strong.
Okay, Bailey,
tell us about your dish, please.
I feel like polenta should
just have a ton of love in it,
lots of butter.
I roasted some mushrooms,
a little thyme, rosemary,
and then just finished it
with some hazelnut and chive.
What kind of cheese
did you use, Bailey?
BAILEY: I used robiola
and parmigiano.
That felt really good. Yeah.
Judges, we're gonna be voting
for our favorite dish.
[tense music]
One.
Two.
[tense music]
KRISTEN: We're gonna hold up
our paddles
on the count of three.
One.
Two.
Three.
No ----ing way.
Red wins!
Nice.
KRISTEN: Congrats, Shuai.
You just secured your spot...
- Wow.
- ...in the Top Cheffinale.
- Congrats.
- Oh, my God.
I did it. I did it.
I'm overwhelmed with thoughts
and feels right now.
Cooking with these guys is some
of the most fun I ever had
in my whole, entire career.
I'm excited to see who else
makes it to the finale.
This dish was brilliant.
Honestly,
I loved the broth with the oil,
but what stood out
is the polenta.
I just happened to shop
with him.
Yeah.
It was absolutely delicious.
TOM: The duck
was beautifully cooked.
All four dishes
were really good,
but I found Tristen's to be
slightly on the salty side.
I loved the heat.
I'm a spice person, so
the more peppers, the merrier.
Bailey, I thought your polenta
dish was really, really homey.
It was very hearty.
The polenta, to me, was
kind of almost too much cheese.
It was quite heavy.
César, your flavors were lovely.
The caramel, the ice cream,
but the polenta cake, to me,
just was a little bit heavy,
and a little dry.
KRISTEN:
Well done to all of you.
Shuai, now you get
to just sit back and relax.
- Good luck, guys.
- I got one vote.
I'm a little embarrassed,
but the pressure is definitely
on this beet dish.
I am determined
to make this finale.
I want to do this for
that little Black kid
who's watching and needs
that little inspiration.
Chefs, you have 30 minutes
to complete your beet dishes,
and your time starts now.
You guys can do it.
I'm gonna turn up the beet.
This is my masa for my tortillas
that I'm gonna make.
Let the masa hydrate
a little bit.
I have 30 minutes to make it
from zero to tostada.
Those tortillas need to happen.
- Tristen, how you feeling, man?
- I'm okay.
I'm doing grilled beets
with beet pikliz
and a little bit of pork belly.
- 20 minutes, guys.
- Heard.
See if I can get those
marinating a little bit.
I'm making a salad, which
I think is a little different
than what
everyone else is doing.
I have the idea
of what I want to do,
but I'm still figuring out
this dish.
- Can I push this one over?
- TRISTEN: Yeah.
How's everybody doing?
Trying to join you.
When you perform,
it's more physical, right,
but to me, I look into it
more mentally as well.
Especially the higher up
in sport you get,
that's what really
separates everybody.
And that's what I say
about them too.
That really these
are like athletes
at the top of their game.
Chefs, you have 10 minutes left.
I wish my masa had just
dried out a little more,
but I don't
have time to let it rest.
I'm cooking them.
I'm gonna dry 'em out
a little bit on the grill,
and then I'm going to fry them.
TRISTEN: Bailey,
can I move anything over?
Sorry, I thought you
were done with it.
Bailey?
I want to kiss the pork belly
on the grill,
but I don't
really have time to wait.
I need to do the opposite
of what I wanted to do.
Fry 'em. I just hope
that it doesn't overcook.
Wow. I feel like watching
this gives me more anxiety
than actually cooking.
[judges laughing]
- CÉSAR: Bailey, how you doing?
- BAILEY: Not good.
Grilling is taking longer
than I anticipated.
I don't think my mushrooms
are going to be ready in time.
This is starting
to feel a little incomplete.
BAILEY: I'm gonna start
with just a little bit
of this ricotta schmear.
That's sort of the fat.
TRISTEN: Oh, why'd I pick
such big plates?
If I don't win this,
I'm going to have to pull
something out of my a*s
to make
this gorgonzola dish work.
One minute.
For the tortillas,
pull them out,
give them a quick shake,
shake, shake.
I'm actually really happy
they're nice and crispy.
KRISTEN: Three, two, one.
- [timer beeping]
- Time's up.
- Oh, my God.
- That was hard.
ELANA: Thank you.
OKSANA: Oh, that's so pretty.
DECLAN: That is pretty.
Okay, Tristen, can you tell us
about your beet dish, please?
These are beets that were
braised and glazed
in a shadow beni epis,
a smoked beet puree,
beet pikliz, and pork belly
that's been glazed
in the reduction of the beet.
Tristen,
how did you smoke the beets?
TRISTEN:
As I was grilling the beets,
I was putting the wood
underneath it
just so that
it picked up some of it.
All right, César, can you
tell us about your beet dish?
I made a beet tostada
with charred grilled beets,
a little bit of chipotle mayo,
and a salsa verde.
This one's got a kick.
CÉSAR:
It brings a smile to my face,
you guys eating it
with a knife and a fork.
I did grilled beets
dressed with a little bit
of balsamic,
and sherry brown butter
caper vinaigrette.
I made a little whipped ricotta
with robiola and pecorino.
How did you cook your beets?
I roasted them,
and then I grilled them.
KRISTEN:
So judges, it's time to vote.
One.
Two.
Three.
Tristen,
congratulations.
You're going to the finale.
TRISTEN: I made it to Milan
and now I made it to the finale,
making Afro-Caribbean food.
KRISTEN: Tristen, your dish
was technically flawless.
Beets in several different ways.
The pork belly was just
a really great vehicle
to help carry all that.
It was a really beautiful,
well-thought-out,
well-completed dish.
Thank you, Chef.
TOM: Bailey, I liked
where you were going with this.
The big flaw was this
was more cheese-forward
- than beet-forward.
- Heard.
Andrea, you voted for César.
Yeah. Beetroot was cooked
very, very, very nice.
KRISTEN: César, I really
enjoyed your dish.
I found the tostada to be
on the greasier side,
and the beet for me
was getting lost.
If that beet had been
just a little bit thicker,
I think it would have
been a near home run for me.
All right,
so, Tristen, that means
you are moving on to the finale.
Congratulations.
Have a seat. Congrats.
OKSANA: Congrats!
[all cheering]
New Olympic sport.
César and Bailey,
you have one more chance
to make it into the finale.
Chi-town throwdown. Woo!
Let's go, Chicago!
No votes.
You know,
I am a little disappointed,
but I think about
my time in Last Chance Kitchen
and how I didn't
let that stop me,
and that's what
I'm channeling right now.
Chefs, you have 30 minutes
for your gorgonzola dishes,
and your time starts now.
Let's go, guys.
ALI: Get it, guys.
The gorgonzola dish
is a squash casserole
with a Mornay sauce
made with gorgonzola.
My chef de cuisine, John,
this is one of his recipes.
Just kind of like
a little nod to him.
This is gonna be
the top of my dish.
I'm gonna hope it just
gives it a little bit of color,
not too much.
So Red, what happened in 2018?
Didn't know if you were
gonna get the medal?
Yeah, in 2018,
during the Slopes,
it's a three-run final, and
it came down to that last run.
Similar to this, in a way.
- And you crushed it.
- Yeah, I did, yeah.
BAILEY: I am making
a polenta gratinata.
So, it's gonna be a crispy
polenta topped with gorgonzola.
This is a strong dish,
but I can't leave anything
to risk on this one.
César, can I use
this fryer, please?
Yeah, Chef, let me just get all
these pepitas out of the way.
Thank you.
What are those pepitas for?
CÉSAR:
I'm gonna make pesto with it.
Gorgonzola is funky,
so the pesto,
I think it'll give it
a good balance.
A lot of nice herbs here.
BAILEY: I'm using a lot of
the gorgonzola, after all.
SHUAI: That last round,
I was like, Oh, my God.
I almost threw up.
All right, brûlée time.
Is she brûlée-ing
the gorgonzola again?
It didn't work the first time.
Don't do it again
the second time.
I'm not sure about that.
Whoa.
This time, I think that this
dish is really nicely balanced,
it's big-time yumbo, for sure.
Oh, yeah, there we go.
It smells really funky
in here, guys. I love it.
SHUAI: Two minutes, guys.
CÉSAR: In my mind, I'm like,
is this gonna be enough?
Is this too simple? But I love
the way it's tasting.
Looks nice.
I'm ready for it.
Can't wait to win.
KRISTEN: Chefs, one minute.
Let's get it on the plate.
Come on, César.
TRISTEN: Let's go, let's go.
Five, four,
three, two, one.
- Time's up. Utensils down.
- [timer beeping]
Nice.
**
- Wow.
- Looks delicious.
César, can you please tell us
about your gorgonzola dish?
Butternut squash casserole,
a sauce that's made
with gorgonzola.
On the side is a pesto
made with sage
and just gorgonzola
as the cheese.
So kind of like
a little ode to the Midwest,
a little comfort food there.
Also, to my chef de cuisine,
who I'm always thinking about,
because I know he's working
his a*s off right now,
this is one of his recipes.
I wouldn't be here
without him, so.
Bailey, please tell us
about your dish.
I made polenta gratinata
with gorgonzola dolce brûlée.
KRISTEN: Why did you choose
to do brûléed gorgonzola again?
Because I love it.
And if I go home for
making something I love,
I'm okay with it.
Declan doesn't even like
gorgonzola,
and his plates are cleared.
I'm like,
I think I like gorgonzola now.
Yeah.
Both these dishes really
feel like two of you.
Whatever happens,
you guys have done a great job.
Their camaraderie has
been amazing to see.
Cooking is a team sport.
It is.
Elana, Declan, Oksana, and Red,
thank you for being here.
We are so excited
to watch all of you in 2026.
We're going to be
rooting for all of you.
I'll be snot crying also,
for every single one.
You can head out with the chefs
while we make our decision.
- Thank you, guys.
- Thank you so much.
CÉSAR: Thank you, champs.
[gentle music]
That was so cool, to hang out
with those athletes.
I've worked so hard
to be where I am.
I'm trying to mentally prepare
myself for whatever happens.
What a hell of a last challenge.
Yeah.
Both Bailey and
César made unique dishes.
They were both very rustic,
very warm, comforting dishes.
Going into the beet dish, I was
like, I know that this isn't it,
but I was like, I feel at
least strong about my last dish.
I loved how Bailey's dish
was very homey
and it felt like a cheese pie.
Exactly.
I thought it was a very
nice composed, interesting,
and quite creative cheese course
even though it looked homey.
She caramelized
the gorgonzola well.
It was crusty.
There was a challenge
Bailey had made
a soft polenta with gorgonzola,
brûléed that,
and that one didn't work.
This one worked.
That casserole looked
really good.
- Yeah.
- BAILEY: That looks so good.
I was looking for some
tater tots to be on top.
- [laughing]
- SHUAI: Yes.
I was trying to go
for something homey.
César's creativity
is really top-notch.
The squash was
cooked beautifully
and in those two very
different ways, were lovely.
I love that herbaceous taste
that broke through
the gorgonzola itself.
It felt lighter and
very smooth at the same time.
There's so much about
the dish that I liked.
I just thought it
was out of balance.
KRISTEN: There's something
about César's dish.
I kept getting really,
really salty bites.
Gorgonzola's salty,
and I think if you cook it
into a bechamel,
it becomes even more intense.
As much as it's hard
to see people go,
I'm so grateful
for the opportunity
to have the time to keep
knowing all of you better.
[Bailey sighing]
We're talking about
you know, one less, one more.
You know,
it's a gorgonzola challenge
and I think we should
keep that in mind.
Yes.
It's tough to send anyone home,
but we have to,
and we've made up our mind.
Yep.
Let's bring the chefs out here.
[dramatic music]
TOM: You know Chefs, each of you
were eliminated this season
and fought your way back to get
exactly where you are right now.
César, you are often
creating right in the moment
and putting together
just stunning dishes.
Bailey, your quirky,
endearing personality is present
in every single dish
that you cook
and that's the way
a chef should cook.
You know, I would love to see
what each of you would cook
for the last meal, but
unfortunately, only one of you
will be going
through to the finale.
[sighs]
César,
please pack
your knives and go.
[somber music]
César, you put together
a really great dish.
Bailey's was a little more
focused on the gorgonzola.
That's the only reason.
Thank you so much, César.
It's been such an incredible
journey getting to know you.
I'm just telling myself over
and over, like, how proud I am
of me, I got to go to Europe
for the first time.
I got to see myself grow
as a person and as a chef.
The part that
I'm bummed out about,
I was just one more away
from, like, the final cook.
I just wanted that one more.
Bailey, congratulations
because you're going
to be moving on
to the finale of Top Chef.
I'm really proud
and I'm really glad
I didn't go home in Milan.
KRISTEN: Congratulations
to the three of you.
You're going to be able
to serve your final meal here
- on Top Chef.
- Oh, my God.
Wow.
And on top of moving
on to the finale, Shuai,
you just won yourself
a Delta gift card valued
at $15,000 to use anywhere
Delta flies worldwide.
Holy sh--
That's a lot of flying.
SHUAI: That's incredible.
You really all should
be very proud of yourselves.
Stop crying, Kristen.
Ooh, I know.
It's a wild ride,
and a very exciting feeling
to be standing where you are.
Well, Chefs, go celebrate,
enjoy yourselves, and
we'll see you very soon.
- TOM: Thank you, Chefs.
- Thank you.
TOM: Good luck.
Congratulations.
- ALI: Good luck, Chefs.
- Thank you, thank you.
SHUAI:
Oh, my God. I almost died.
BAILEY: I know, sorry,
that was too hard.
KRISTEN: Next time,
it's the finale ofTop Chef.
BAILEY: Let's do it!
LANA: A lot of energy,
a lot of focus, baby.
All right, boo-boo.
I'm just getting started.
Fire and ice, baby.
Fire and ice.
I need you today. Let's go.
I'm just going to bust my a*s
even more.
SHUAI: It's a big meatball.
I feel like the fun part
of Shuai has finally arrived.
- [chefs coughing]
- SHUAI: What is that?
Is Tristen trying to m*rder us?
Spices.
No words. It's perfect.
If this was a fight,
they all came out
and punched
each other in the face.
I'm still at three restaurants,
and I'm still having
a great time.
The next Top Chef is...
[suspenseful music]
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22x13 - Viva Milano!
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Show features chefs competing against each other in culinary challenges.
Show features chefs competing against each other in culinary challenges.