[dramatic music]
Holy [bleep].
Last week we had to cook, uh,
dinner based on our heritage
for a bunch of culinary
influencers in Denver.
-Oh.
-[Bruce] Oh, my God.
I gotta do better.
[Joseph] It was
a rough challenge for me.
I was on the bottom
with two of my buddies
from the house.
Tyler, please pack
your knives and go.
Can't believe
we lost Bear Papa.
I'm gonna miss him so much.
The Bear Den is feeling
a little, uh, empty.
Ugh!
[Bruce] It's just
me and Joe now.
Part of me feels like,
you know,
I've got all of these
young chefs that know
all these interesting techniques
and ingredients
I've never heard of
and I think it's psyching me out
a little bit.
You seem to be surprised
to be standing here.
I was really happy
with all the flavors.
The lamb was just not...
not cooked right at all.
You take polenta
and put meatballs on it.
-I mean, come on.
-Right.
[Bruce] I realize
what a dumbass I've been.
I just need to do what I do.
This competition
is eating me alive.
-Hey, you know what that is?
Emotional terrorism.
-Oh, right.
[Joseph] I'm on edge right now.
That's exactly what it is.
[Padma] Ten chefs remain
to compete in the ultimate
culinary showdown.
At stake for the winner,
a feature in
Food & Wine magazine,
an appearance at the
Food & Wine Classic in Aspen,
$, furnished
by San Pellegrino,
and the coveted title
of Top Chef.
[contemplative music]
Quiet in the Bear Den, huh?
Yeah, pretty quiet
now that it's just me
and Uncle Bruce.
[laughs]
[Bruce] I made myself
a page of the things
that I'm gonna
tell myself every day.
"Don't chef it up."
Biggest one.
I like to wake up
and look in the mirror
and just be like,
"You have pride!
You have power!"
[laughter]
-That woke me up
the other day, actually.
-[laughter]
The last challenge was tough
because I really cooked
more form me
than for the judges
and it was risky,
but it really
satisfied my soul.
Top Chef is pushing me
to cook from different levels
of experience and inspiration.
Brother Luck style,
it's changing.
"You have pride!"
[laughter]
Let's get the bears
on top this time, huh?
[Bruce] Yeah. No more
of this bottom [bleep].
No. Bears don't bottom.
[both laugh]
[dramatic music]
♪ ♪
What's going on?
-Oh, my!
-Holy [bleep].
-What is going on?
-Whoa, army of cooks.
-Hey.
-Oh, look at these guys.
-Hey.
-Chefs in the kitchen.
What?
I wanna know
what's going on here.
I see my man Kwame there.
I see Lee Anne there,
who's a Top Chef legend.
And Claudette, who's a beast.
I'm like, what the hell?
-This is weird.
-Dude, what's going on?
Sixteen minutes.
I'm so confused.
I'm ready to cook,
but they're cooking already.
-What's this mean?
-Welcome to
Last Chance Kitchen.
[cheering]
Whoever wins this competition,
is going back
into the competition right now.
-What?
-[all exclaim]
[bleep]
It's absolutely nuts.
I'm pooping my pants.
Did not expect
to walk into this.
Emotional terrorism.
-Frightening.
-Yeah.
We've brought some
previous contestants in.
I forgot how hard this is.
[laughs]
[Thomas] Crazy, crazy.
That was great.
It's like you never
left the show.
[Kwame] After seeing
two people come back
from Last Chance Kitchen
and win,
I wanna do
the same exact thing.
These are the three
that are left.
So Lee Anne's left,
Kwame's left.
-I was just figuring it out.
Then I was like,
the next challenge,
I was gone.
[Fatima] I am so scared
of veterans
gonna come into
this competition
and wipe us all out.
Claudette came in
and made a big mark.
She won two in a row.
You talked about these flavors
and now we're seeing them.
-Well-- [sighs]
that changes everything.
-Right.
Claudette's
a serious competitor.
She's driven.
She's really fighting it out
to get back in.
-g*dd*mn it.
-[bleep] about to get weird.
So right now,
the challenge is about
using your intuition
and your guts.
And so they have
livers and kidneys
and all kinds of stuff.
-Whoo!
-[Thomas] And I have to say,
I mean, you guys
are doing well,
but some of the best food
I've had all season so far
has been right here in LCK.
[both] Oh, man!
You guys should be worried
about whoever
comes back to the house.
I think Lee Anne's
from one.
-She's old school.
-Yeah.
Back when we shot
the first season of Top Chef,
I was .
I made it to number four.
Filet up, Chef.
-Damn. She banging them out.
-Ooh.
-That's the vet, right there.
-[Fatima groans]
[Brother] Somebody needs to get
Lee Anne a little whiskey
just to give her
some super powers.
I can't, I'm preggo. Sorry.
[all] Oh!
Congratulations!
Cooking for two.
She's just running through
those dumplings.
Oh, my God.
Pregnant women are the worst.
She's got so much
crazy pregnant focus
right now.
Mommies are no joke.
-I see you, Kwame.
-My man, Kwame.
[Tu] I see you, Kwame.
[Kwame] All these chefs
are just a distraction.
And I know a handful of them,
so it's even more intimidating.
Good to see you too, man.
I last competed
on Top Chef: California,
two years ago.
I finished in the top six.
Of course, there can only
be one winner.
-Kwame.
-Oh, my God.
-Kwame's really strong.
-Kwame's really strong.
[Christopher]
Good to see you, brother.
Kwame and I are friends.
Do I wanna see him
in the competition with me?
Hell no.
-[Thomas] Five minutes, chefs.
Five minutes.
-Thank you.
-Where are my cheerleaders?
-[cheering]
-Go Claudette!
-Let's go, Claudette!
-There you go, there you go.
-Tortilla press over there.
Mexico in the house.
I was eliminated
the second challenge 'cause
I didn't just cook my food.
You have to make sure
that your inspiration shows.
Claudette, please pack
your knives and go.
I left with my head
way [bleep] down.
But I'm back with a vengeance.
-Claudette, k*lling it!
-Come on, Claudette!
Whatever it takes, I'll do it.
I can [bleep] throw down.
Who's the most
dangerous up here?
They're all a threat
in their own right.
They're all so different,
you know what I mean?
I'd rather have Claudette
back at this point.
I would at least
know her style.
I don't want
any of these veterans
that have done this before
back in the game.
-I'm getting hungry.
-How much longer?
-One forty.
-Oh, [bleep].
Oh, I'm shaking.
I never shake.
[Kwame] Chicken hearts
are pretty easy to overcook,
but I'm just trying to develop
a nice Caribbean flavor.
A lot of tomato notes, chili.
I feel really good
about this dish.
I feel like I have
a great chance
of getting that chef coat back.
I want it so bad.
-[Thomas] Thirty seconds.
-Kwame has his little plates.
-The covered dishes.
-Let's get a countdown, huh?
[all] Five, four, three,
two, one.
[cheers and applause]
[whistles]
-Hey, Claudette.
-Hey, Chef, how are you?
-Good. No sweat, huh?
-No sweat.
So we have a picadillo tetela,
apple salad
and the chintextle sauce.
-[Thomas] What's in the sauce?
[Claudette] Chile morita,
onions, garlic
and I used anchovies this time.
-Mm-hm. It's good, thanks.
-Thank you, Chef.
-Kwame.
-Chef.
So here we have
a beat chicken heart sofrito
with crispy shallots,
crispy confit potatoes,
chicken heart gremolata.
-[Thomas] A lot of different
textures.
Potatoes, the shallots, sauce.
-Mm-hm.
-Thank you.
-You're welcome.
-Hi, Tom.
-Hi, Anne. So--
So we got beef liver
dumplings.
Make sure you drag it
through the chili oil
and the vinegar,
the black vinegar.
A little bit of acidity.
-[Thomas] What's in
the liver sauce?
-[Lee] Garlic, shallots,
uh, ginger, Shaoxing.
Thanks. Wow.
♪ ♪
We've got a really diverse
group of contestants here.
And I gotta say,
eating all these dishes,
they're so different.
And what I liked
about the dishes
is they were all awful forward.
Which was good
because you don't wanna
shy away from it.
You know, Lee Anne's dumplings
were perfect.
They were cooked nicely,
developed a lot of flavor.
Only negative, I thought
the liver sauce
was on the thick side,
'cause it was hard
to dip in and actually get it,
but good flavor.
Kwame, I liked it.
A lot of little
different things.
I thought the hearts
had great flavor.
You wanted to cook
the hearts rare,
they were rare.
Good dish of textures
and flavors.
[sighs] You know,
you have a tendency
of putting these things
in small bowls.
Sometimes you wanna
let that breathe a little bit.
It's easier to see everything,
easier to eat everything.
Claudette, boy, that sauce
was just--
there's so much going on.
The filling was really,
really great.
And I think
the apples did work.
May have been slightly
anchovy-forward.
On my first bite,
it was salty.
But then, as I started
digging through it,
it just started to just grow
and grow and grow.
Chefs, this is a tough one.
Before I make my decision,
I think I need to bring
somebody else in here
to check this out.
-Hi.
-Hi, Padma.
-I see you have
a chef's coat, there.
-I do.
[dramatic music]
Chefs, all the food,
I thought,
was really delicious.
Tiny little things
here and there
that I can nitpick on.
♪ ♪
Kwame...
you're out.
But thanks.
Your food was fantastic.
You can join everybody else
over here.
-Good job, Chef.
-Thank you.
[applause]
[Kwame] It's almost worst
being cut now.
You're literally moments away
from getting that
Top Chef coat back.
Sorry, Kwame. I was
looking forward to having
some more of your food.
You just gotta come to D.C.
Er, I've been doing this
for seasons now
and this is probably
one of the tougher decisions.
Mostly because there's
a lot at stake here.
But because the dishes
were so good,
I'm gonna have to go
with my gut instinct here.
♪ ♪
[dramatic music]
[Thomas] Er,
I've been doing this
for seasons now
and this is probably
one of the tougher decisions.
Judge, jury, executioner.
I'm gonna have to go with
my gut instinct here.
[intense percussive music]
-It's a tie.
-What?
You're both back in.
-Shut up!
-[all exclaiming]
-[bleep]
-[laughter]
[Carrie] A tie?
Like, two more?
Not just one?
Surprise.
Always surprises.
[laughs]
-[applause]
-Oh, my God!
[Padma] Well,
I only brought back
one jacket,
so I'm gonna give it
to one of you.
But I promise you
I'll get you another one.
Yeah, yeah,
this wasn't planned.
This was an
on-the-fly decision.
[Claudette] This is what
I came here to do.
I cooked my food.
I showed Tom exactly who I am.
And all those chefs
in that peanut gallery
are gonna get their a*s
handed to them by me.
Welcome back.
-Hi.
-Fatima, nice to meet you.
-Nice to meet you.
-You too.
Holy [bleep].
I'm back on the show.
-Brother Luck!
-Good to see you.
[Lee] Every season gets crazier.
I'm hoping that I have
the physical stamina
and the mental stamina
to keep up with Top Chef.
Good job, girl.
Let the adventure begin.
[Thomas] Yeah, thanks, guys.
You can exit the kitchen.
All right, all right,
all right, all right.
-Good luck.
-How's it going?
Good. Nice to see you.
-Good seeing you guys.
-Congratulations.
Congratulations.
-Good job.
♪ ♪
[Padma] Welcome back,
Claudette and Lee Anne.
Lucky for you,
there's no Quickfire today.
-Thank you.
-[laughter]
I think it's time
for a little kumbaya.
[dramatic music]
♪ ♪
You can't visit Colorado
and not spend time
in the great outdoors.
For your Elimination Challenge,
you're going...
camping!
-[laughter, clapping]
[softly] I hate camping.
[Tanya] I mean,
I was a Girl Scout.
But I've already been sleeping
in a bunk bed for weeks,
and now I gotta go sleep
on the ground?
[clears throat]
This is not how I roll.
For this challenge,
you'll go camping
in the beautiful mountains
of Estes Park.
-Nice.
-[Padma] We really wanna see
what you can do
with just fire,
camping equipment
and limited ingredients.
We're looking for
a five-star meal
in the woods.
[Padma] Since we're sending you
into the wild,
what's more appropriate
than giving you guys
a pantry full of ingredients
native to Colorado?
Make sure you grab everything
you'll need from the pantry,
because that will be
all you'll have
to cook with in the woods.
It'll be up to you guys
to determine
who gets what ingredients.
You'll each be responsible
for one dish.
You'll be exposed
to the elements, so please,
be prepared for anything.
♪ ♪
Your BMW Xs are loaded up
with camping gear,
and you'll be able to stop
to pick up
additional cooking equipment.
Stay warm,
because it's looking like
it's gonna snow.
-Ah.
-Good luck.
We'll see you in the woods.
[laughter]
-Thank you, Padma.
-Bye.
-Bye, guys.
-Bye!
♪ ♪
Go, go, go!
[Fatima] Mad dash towards
the pantry.
-[glass shatters]
-Oh, [bleep]!
Wow.
Brother goes flying.
-Oh, my God.
-That was awesome.
It's like a [bleep] airplane
hitting a chicken's coop.
What a terrible [bleep] idea.
-What's that?
-To run around
and [bleep] tackle each other.
-Yeah, no doubt.
-You miss this?
-Not really. [laughs] No.
[Lee] It's exciting.
I'm three months pregnant
and it's my first child
and I just got engaged
last week.
[Lee] Guys, I got
this goose, yeah?
I haven't competed
on Top Chef in years,
but I'm in it to win it
just like everybody else here.
-How much time left?
-Fourteen.
-Who's got
all the blueberries?
-I have 'em.
-Can we have some?
-[Carrie] Uh-huh.
I grew up in Idaho,
and we were
a pretty outdoorsy family.
We did a lot of river tripping
and camping.
So cooking at a campsite
is not unfamiliar to me.
[laughing] Is there
any more butter?
It might be crazy
but I've decided
to make a cake.
It's something that
I've seen my dad do
in a large Dutch oven.
And nobody else
is gonna do that.
It's gonna set me apart.
[Bruce] Eggs everywhere. Jesus.
Like a whole-- [groans].
What's left?
I see the wild boar.
Right away, my mind goes
to making pasta.
Let's just grab all the spices
and share 'em.
You know what I mean?
A wild boar ragu,
it's % in my wheelhouse
as a chef.
I'll take whatever
you don't need.
Was there vinegar?
Did anybody find vinegar?
[Joseph] It's gonna be like
a real camping trip.
If you don't bring it,
you don't have it.
You know, if you wanted acid,
you should've brought lemons.
If you wanted oil,
you better bring it
'cause there's no g*dd*mn
oil trees in the forest.
-Ooh.
-Sorry.
[laughs] We destroyed this.
Okay, ready.
-Let's go camping!
-[cheering]
-Let's do this.
-Let's go, Brother, let's go!
♪ ♪
-Come on.
-Let's go camping.
[Lee] Awfully convenient
for a pregnant mom.
-So spacious.
-Here we come, mountains.
What are you thinking
with the rabbit?
I'm gonna smoke it
over a bunch of herbs.
Like, mainly rosemary.
-What about you, Chris?
What you thinking, baby?
-A buffalo campfire chili.
You're going true
to the mission, bro.
I'm gonna try to see
if I can get some smoke
into the meat.
Only thing we didn't consider
is that it sounds like
a lot of people
are probably gonna smoke.
Mm-hm.
So I'm thinking
if I should smoke it.
[Tu] My original plan
was to smoke the rabbit
over aromatics and herbs.
But now I'm starting
to second guess myself.
I don't wanna do what
everyone else is doing,
because it shows from
the past challenges
that the judges always liked
the dish that was different.
So I think I'm wanna go
a different route.
I don't want their palates
to be tired
after, like, everything
that's been smoked.
♪ ♪
It's so pretty up here, now.
-There's elk, you guys.
-[gasps] Oh, my God.
-This is a little late
for so much snow.
-Yeah.
Wait, where?
But it's all snow.
[laughs]
-What if I need you
to buy me a pot?
-Let's camp.
-Bargain basement,
bargain basement.
-[laughter]
-Go, go, go, go.
-Four's cool.
-That's the propane?
-Hundred bucks, [bleep].
Yo, I'm gonna grab
a bunch of propane.
How much?
[Fatima] I'm not
looking forward
to going camping.
-[sighs]
-Right?
-I guess.
-I don't know.
I don't know, man.
Camping is so not a thing
in Pakistan.
No. I mean,
I'm sure people do it.
I haven't done it.
I don't like the snow.
I don't like bugs.
I've never slept
in a sleeping bag.
Can I back out?
Is it too late?
♪ ♪
[Carrie] When we get to
the camping store,
you know,
I really wanna find
the Dutch oven.
Excuse me.
A Dutch oven
is not actually an oven,
but a pot.
They don't have a Dutch oven.
Why would they
have a Dutch oven?
So I have to go to plan B.
-What'd you find?
-[Carrie] I got these
little cups
to make my cake in.
I'll just cook
individual cakes.
And I can fit a pile
on that? Come on.
, .
I'm making stuffed quail
with mustard greens.
I'm grabbing spits
because I want to
give them
some smoky flavor
over the fire.
I need someone
to go in with me.
-Sixty.
-I have this for .
I'll go in with you.
-Yeah.
-We're in this together.
[barcode scanner beeping]
♪ ♪
-Yeah.
-So me, Bruce and Joe
are sleeping in a tent.
-Oh, yeah. I'll stay warm.
I want the middle.
-[laughs]
[wind gusting]
Man, this is wild, bros.
We are out in it.
We pull up
and there's so much snow.
This has to be a joke.
This is a lot worse
than I envisioned.
♪ I don't know
What I've been told ♪
♪ Colorado is too cold ♪
We're supposed to
camp here tonight.
Thanks, Top Chef.
This is crazy!
Yo, this [bleep] is mad deep.
This is, like, at least
three feet deep.
[Fatima] Oh, [bleep],
I'm gonna get so much snow
in my damn boots.
[laughter]
I'm getting behind you
and we work back-to-back,
yeah?
I am from Southeast Asia.
I like heat, not cold.
-I found ground.
-[Tu] My version of camping
is hunting boar
out in the jungle,
start a fire,
eat and drink all day.
This tent is very easy
to set up.
[laughter]
[woman] Have you ever set up
a tent before?
What do you think?
[Tanya] Here the rods are.
It's like one big--
-Oh, it's like a-- yeah.
What goes on the bottom?
The orange part?
The orange part
goes on the bottom.
The tent situation
is-- is nuts.
Looks like a parachute
and there's, like,
poles everywhere.
Everyone is a boss.
We're all chefs.
So everyone's like--
-That doesn't work, though.
-This way, yeah, we can.
-But at the same time...
-Now the other two go,
like, at a -degree angle
on the side to hold it open.
Carrie's setting up their tent
like it's nothing.
I mean, she's like,
Miss Wilderness.
We camping, dude.
[Claudette] I'm pretty sure
that if she wasn't here
we'd be sleeping outside
on the ground.
[cheering]
Hey, a tent!
We should keep a pot
and a hammer in the tent
in case they come.
We are a bit concerned
that we're gonna
come across real bears.
Joe could probably
just talk to them,
ask them to leave nicely.
And I don't think
they're gonna necessarily
recognize us
as, you know, family.
-Come on, guys. [laughs]
-Come on, guys.
Don't be jag bags.
Get out of here.
Let's unpack,
let's start prepping.
Let's get this [bleep] going.
-Yeah.
-Primitive cooking.
Who's grilling hot dogs?
Oh, boiling water's gonna
be impossible.
It ain't gonna be able
to do much, man.
My worst nightmare.
Ugh, ugh, ugh.
Made fire. [laughs]
Butchering pheasants
in the woods in the snow.
What'd you pick up?
-Buffalo.
I wanna smoke it,
but I don't have no perf.
It's mad cold, so I'm making
a campfire buffalo chili.
Just know the sun's coming
down quick, y'all.
Yeah, I don't mind
working in the dark.
And bears don't scare me, man.
I'm from New York. Come on.
To bulk it up into
a five-star thing,
I'm adding an onion agrodolce,
honey-glazed carrots
and smoked buffalo.
-Do you not have a hat?
-It's in the bag.
I'm just too busy
to get dressed right now.
It's my first time
working with buffalo,
so I'm just going for the best.
Too busy? We have
the whole day tomorrow.
We should be sipping
delicious beers.
Ugh, my a*s is freezing.
Are you gonna make a sauce
for your bones?
[exhales deeply]
We need to fix that fire.
It's dying out, bro.
-All right.
-What are you doing?
I'm gonna render
some goose fat tonight.
And, uh, make cracklings.
I'm having a hard time
breathing just because
of the elevation.
I've just made it back
onto the competition,
so I wanna show these guys
that I have game.
-Gizzards! Sweet.
-What are you gonna
do with them?
I might actually
throw 'em into the sauce.
Might be nice.
But my body's working overtime
to make a human being.
[indistinct chatter]
Whose stuff
is this stuff, guys?
-How's it going?
-[all exclaim]
-This looks outstanding.
-Chef.
-You guys know Naomi Pomeroy?
-[all] Hi.
This looks like fun.
How's the flames?
Flames are good?
You got three fire pits?
-Yeah, actually.
-Oh, good.
I used to do a lot
of camping and fishing.
Always springtime,
so there was always
morels and ramps.
-Oh, nice.
-Yeah. And if we didn't
catch fish,
we were kinda screwed.
-[laughter]
Tanya, what are you doing
over there?
Marinating my lamb rib chops.
And I've got some garlic
and some beets roasting.
-You having fun?
-No.
[laughter]
What kind of ingredients
do you have over there?
Confit, sunchoke
and a venison link.
-You got venison, great.
-Yeah.
-What's she doing?
-I'm breaking down goose.
Well, you know,
the cool thing about up here
is you don't have to worry
about refrigeration.
Yeah, right?
-[Thomas] Hey, chefs,
how's it going?
-Hey, Chef.
What are you guys doing?
A campfire chili with buffalo.
[Thomas] All right. Tu,
what are you making, man?
[Tu] I'm doing rabbit
three ways, Chef.
Rabbit three way, okay.
[Tu] I'm gonna poach
the hind legs in soy.
I'm gonna smoke the loins.
-Uh-huh.
Then I'm gonna pan-fry
the forelegs.
I know that doing
rabbit three ways is risky,
but I definitely
wanna stand out.
-[Naomi] Smells good.
-I feel like digging in.
-I know, right?
-Gnawing on
the carcass right now.
♪ ♪
We brought you a surprise.
We got you some s'mores.
-[all exclaim]
-[Thomas] Have fun.
-Thank you!
-[Thomas] Looking forward
to a great meal tomorrow.
Get a little bit of sleep
if you can.
We'll see you tomorrow.
-Bye, guys! Thank you!
-Take care, good night.
Guys, everything needs to be
in a cooler in minutes.
I put this in your cooler.
Pack it all up.
[Joseph] Like, it's nice
to just sit outside
by a campfire
in one of the most
beautiful places on Earth
and, like, drink a beer
and eat a s'more.
-To the great outdoors!
-To the great outdoors.
To think, a week ago,
I was on a beach.
[laughs]
[Brother] I was excited to see
Lee Anne in the competition.
Lee Anne was instrumental
in setting up a scholarship
that sent me to Japan,
giving me an opportunity
that I never thought
I would get to experience.
I spent the first week
up at Sakota.
-Yeah.
-And then I spent
the rest of my time at Kinjoro.
-Nice.
[acoustic guitar plays]
♪ It was back in February ♪
♪ When a lady gave me a call ♪
♪ She said, "Hey,
I'm from Top Chef ♪
♪ You wanna go have a ball?" ♪
[laughter]
♪ I said, "Oh, damn,
I could be on TV ♪
♪ And all the ladies gonna love
Little old me" ♪
[laughter]
-Whoo-hoo!
-[laughter]
-[sighs]
-Good night, y'alls.
-Good night.
-Fire's good.
-Good night, Bruce.
-Good night, Joey.
You got a ghost story,
brother?
I don't [bleep] with ghosts.
This is unglamorous.
This is not glamping.
g*dd*mn it, why didn't you
just outright beat me?
[laughter]
♪ ♪
Oh, yeah. They're ice cold.
My back feels great
this morning.
Waking up in the morning
is like waking up from a crypt.
-Morning, sunshine.
-No.
Some coffee?
-Yes.
-[laughs]
[upbeat rock music]
♪ ♪
-Thank you.
-This is bubbling.
♪ ♪
-Joey, what are you doing?
-I'm getting the sauce going
for the squab breasts.
Check me out.
Maybe that with poached rabbit?
-Mm-hm.
-Some carrot duxelle.
-Can I slide in here?
-Yeah.
It's kinda crazy.
We're fighting for heat space.
There's the wood fire,
a couple stovetops.
It's hard to cook.
I'm trying to pace my cooking
so nothing becomes overcooked.
It's a big challenge.
[groans]
So I'm making an oven
'cause the test batch
is too hot in our oven.
-Okay. So what are you doing?
So what I did is I cleaned
the snow down to the dirt.
And then I put a base down.
And then I'll bake my cakes.
-Oh, cool.
-Wow.
[Brother] Carrie is MacGyvering
this dish.
At first, I thought
she was making a snowman.
I mean, 'cause that's what
I would've done.
She's legit.
[Carrie] Hopefully
it just doesn't
taste like smoke.
-What you got?
-Tell me what you think.
I fear there's a lot
of pressure on me,
being the first dish
since I'm back
in the competition.
-What is that?
The sunchokes
and guajillo confit.
-Mm, those are nice.
-Yeah?
-Yeah, good texture, too.
-I hope the judges
like my little touches
here and there
with the guajillo
and the confit
of the sunchokes.
I can't feel my fingers
when I cook in the snow.
We'll make the slide.
There you go.
-Whoo!
-Yeah!
[laughter]
[grunts] Holy [bleep]!
Holy [bleep]! [laughs]
Trying to do this
with gloves on
was even worse.
Oh, I just got a cool idea.
A really dangerous
but cool idea. [laughs]
That's [bleep] dope,
dude.
-Look at this.
-[laughs]
I don't have my
cavatelli board with me.
I see the ridges
on the mandolin,
I'm thinking,
I should try this.
I roll one out on there,
and it was exceptional.
These ridges are gonna be
great to hold the sauce.
Let's see where
we're at here.
-Oh, [bleep], it burned.
-Yeah, I smell it, it's burnt.
-Do you have extra butter?
-Yeah.
-Okay.
-If you wanna refill
the ones that are,
like, messed up,
I'll help dig these for you.
-Too hot, too fast.
Tin is not
conducting heat nicely.
My dad made it look
so much easier.
[Brother] What you feeling
nervous about?
Yeah, I'm really confident
about the dish, absolutely.
But is it really more
than just a bowl of chili?
-[Brother] Yeah.
-[Christopher] I'm worried that
these extra components
won't make this chili
the five-star dish
that the judges want.
The things that I'm bringing
to it might not be enough.
I'm gonna have
to explain to 'em.
This is certainly not
my happiest cook.
♪ ♪
[Christopher] Dude, my Black a*s
does not like cold weather.
[Brother] Just cooking
and camping.
Oil's not hot enough.
Everything is not working out.
It's freezing cold out.
I'm not able to manage the fire
to get my foreleg rabbits
to fry properly.
[sucks teeth] [bleep].
The elements are definitely
at play.
[gentle music]
-This is nice.
-It's gorgeous, isn't it?
Zenda, thank you
for having us here.
-Oh, this is fantastic.
-Thank God we're not under
one of those trees
where the snow
is starting to--
[Padma] That's why I was
walking around
with an umbrella.
I felt so silly.
-Snow bombs.
♪ ♪
-How many minutes?
-Nine minutes.
How you doing, Carrie,
you doing all right, bud?
I'm okay.
This is some rustico [bleep].
Carrie baking these cakes
in the woods today,
it's an all-or-nothing shot.
-[Thomas] One minute!
-Whoo, that's five star, baby.
That might be ten star.
-Ready?
-We're ?
-Ugh.
[Joseph] Carrie's either gonna
be on top today
or she's gonna be going home
because she couldn't
bake cakes in a hole
in the woods.
-All right.
-Wow. Beautiful. Mmm.
Look at the squab.
Oh, baby.
-Hi, guys.
-Hi.
-Tell us what you made.
-I did a squab underneath
farro,
mushrooms, asparagus,
some ramps.
-Smells good.
-I made you a cacao
and spice-rubbed duck breast
with sunchoke and pine nut mash
and a blackberry-chili jam.
Fatima, you've never
been camping, right?
So what was it like for you?
-It-- it was rough.
[Thomas] I have
a better question.
Will you ever go camping again?
-No. I won't. I'm sorry.
-[laughter]
[Thomas] I have to say,
whatever happened last night,
it certainly didn't
affect your cooking.
[Fatima] Thank you very much.
And I prepared for you today
egg yolk cavatelli
with wild boar sugo,
fall roasted ramps
and carrots, fresh ricotta.
I wanted to get back
to cooking how I cook
and making pasta.
But I couldn't get my board,
so I started rolling it
on my mandolin
to get the ridges
to hold onto the ragu.
-Nice.
-And down at the end there,
I made an upside down cake.
On the bottom is strawberry,
rhubarb, raspberry
and blueberry
and then it has
a honey oat finished with
a pine nut and maple cake.
-How did you bake your cake?
-I dug a hole.
-[Naomi] Nice.
And I put coal in it.
And I just kind of
buried 'em in there.
-[Naomi] Wow.
-Thank you so much, guys.
-Thank you.
-Damn good. Wow.
-Well done.
We're gonna go
get some sleep.
[chuckling] Yeah.
This has turned out
pretty good.
They're finally seasoning food.
Carrie's dessert
is absolutely amazing.
I just can't stop eating it.
-This is the perfect way
to serve Carrie's
upside down cake.
-Right side up's the best way
to serve upside down cake?
-[laughter]
-So how'd it go?
-Fine.
-Good, good.
-I have to say,
Joe's squab
was really delicious,
it's just-- mine was
slightly overcooked.
[both] Mine was, too.
-Yep.
Dude, you [bleep]
nailed that.
Squab's tough.
[Padma] Fatima's duck
is delicious.
I was so impressed
with the cook on the duck.
Really, really good.
I like that she used
sunchoke
two different ways.
-Thank you.
[Padma] What about
Bruce's pasta?
-It was fabulous.
-[all] Cinghiale.
-I love the cinghiale.
-It's sauced so beautifully,
the richness of that sauce.
And I mean, the fact that
he cooked it here
in the middle
of the wilderness.
I felt really good
about my dish
until I saw your three's.
Thirty seconds, guys.
♪ ♪
-[sighs]
-Gorgeous.
Ten seconds, Joe.
♪ ♪
Oh, my goodness.
Lee Anne Wong.
-What?
-[cheering]
-[Lee] Hello.
-Welcome back.
-Thank you.
-Ooh.
[Padma] Adrienne,
what did you make?
It looks beautiful
-Uh, so here we have
quail stuffed
with mustard greens,
purple corn grits, peaches
and peach juniper quail jus.
-[Padma] Lee Anne?
-I call this mother goose.
Goose confit, goose cracklings,
a sauce with black garlic,
blackberries, peaches,
fiddlehead ferns
and crushed purple potatoes,
cooked all in goose fat.
-It's rich.
-[laughter]
-Looks rich.
-What did you make, Joe?
So I did trout here,
roasted lightly
and then I took the bones
and made a broth with that.
And then added that
with a bunch of wild,
kinda foraged things.
I'm actually totally freaking
out about the fumet.
Like, I want to drink
fish fumet now
at all my campsites.
-[Padma] Claudette.
-So what I have for you guys
is a guajillo spiced elk
with confit sunchokes
and it also has
a strawberry rhubarb
guajillo sauce.
-Thank you very much.
-Thank you guys.
-I'm gonna eat this, like--
-Yeah you are.
-Please do, it's delicious.
-Yeah.
[Leif] Lee Anne's goose
is the only dish
that is gone.
Mm-hm. Lee Anne's goose
is fantastic.
I love all the flavors,
the richness.
[Thomas] The sauce
is really delicious.
And I like the crackling.
Nice and crispy.
It's just really, really good.
-[Lee] You know what?
-The trout looked delicious.
Amazing, anyway.
Right. They were scraping
Lee Anne's plate
to get seconds.
-Mm-hm.
I think Joe did a nice job.
Sort of simple and focused.
But again, this delicious broth
was my favorite part.
It's very smoky.
-What about Adrienne's quail?
Did you like that?
-I loved it.
I was impressed
with the seasoning
on the quail.
-The breast is a little
overcooked for me.
-Yeah.
I love how perfectly tender
Claudette's elk was.
Medium rare was right
for that meat
because sometimes wild food
can actually get very tough.
-Yeah.
-How'd we do?
They said they loved everything.
[Thomas] One minute!
Let's bring this [bleep]
home, yo.
-How you looking, Tanya?
-Good, thanks.
I'm just going for some
Earthy flavors
to go with the lamb.
The mushroom sauce
is warm and rich.
My blackberry compote
has come together.
-[Thomas] One minute!
-[Tanya] Is this a five-star
presentation?
I don't know, but I know
that everything's
gonna taste great.
[sighs]
Go, girl.
Work it, work it.
[laughs]
♪ ♪
-Ooh!
-Tanya, what do you have?
It's a grilled lamb
loin chop,
warm farro salad
with roasted beets,
roasted carrots,
wild mushroom sauce
and then blackberry compote.
-Chris, what did you make?
-My meat was buffalo.
So I wanted to make a chili,
but I also wanted to step it up
and do a little more
funk with it.
So I took
the rest of the buffalo,
grilled it
and paired it with
an onion and bacon
agrodulce.
-[Padma] Tu.
-So I did rabbit three ways.
A soy-poached rabbit
with a carrot duxelle
on the bottom.
The thing in the middle
is a rabbit loin
sliced into these medallions.
And then fried foreleg
with a Szechuan gasrtrique.
-[Padma] Brother.
-So I picked pheasant.
I was immediately inspired
by pheasant chowder.
I did a rutabaga
that's been spiced,
a little bit of caraway.
-How'd it go
when you guys were cooking?
-Awesome.
-It was great, Chef.
-I feel like I'm home.
-Far from Brooklyn.
-You are home.
[laughs]
-[Thomas] Thank you guys.
-Thank you all.
Bye-bye.
[Padma] Wow.
-I think Tu should've
just stuck to one.
-Yeah.
-[laughs] Yes.
-Flavor-wise, I think
the leg's good.
But I just think
the soy-braised leg
is really dry.
The raw colored carrots on top
did nothing for me.
-They like it?
-Um, I don't know.
They were fairly reserved.
I am so confused
by Tanya's beet,
blackberry relish thing.
I agree. There's a lot
going on with Tanya's dish.
There's almost too much.
It feels like three,
four different things
and you're not really sure
how to eat it all.
What did you think
of Brother's dish?
The flavor in the pheasant
was great,
especially on the breast,
but it was a mess.
It, to me, seemed a bit
overcooked.
It was very chewy.
I would've liked a tiny bit
more heat in Chris's chili.
I just think Chris's meat's dry.
Six o'clock last night,
it was on the grill.
-[both] Oh.
-And then it just had
that whole time to dry out.
-[Thomas] Yeah, yeah.
Who did you think were
some of your favorites today?
Lee Anne's dish
was pretty strong.
Lee Anne's goose.
Making a sauce
that had liver and blood,
that was gutsy.
My favorite dishes
were the dishes
that the chef
developed a lot of flavor.
Bruce's pasta.
-Mm-hm.
Let's just talk about
the resourcefulness
of Bruce
using the mandolin
to shape that pasta.
I would throw in there
Carrie's campfire cake.
-Yes.
-Yeah.
It was adventurous
and just so well ex*cuted.
Zenda, is Carrie
still your favorite?
Yeah, definitely.
Fatima's duck
was really delicious.
[Thomas] Claudette's elk
was perfectly cooked as well.
We had a lot of
good dishes today.
[Thomas] We had a lot
of nice dishes.
The more limits we give them,
the better they cook.
-[Thomas] Yeah.
And who were
some of our weak dishes?
These are my four least
favorite dishes, right here.
-Yeah.
-They're all right here.
Brother-- as much as I
really like
the flavor of the gravy,
the rest of the dish
just didn't really
do it for me.
Tanya's dish for me
was just too messy.
The lamb cook was perfect
but everything else,
I just can't figure out
what's going on.
I would've liked for Tu
to pay more attention
to some of his garnishes.
[Thomas] Yeah,
why are you trying
to do three things
in a camp-- I mean,
there's so much
margin for error.
Why are you doing this?
He overreached,
I think, here.
Chris made this chili
and as much as
I didn't like
the grilled buffalo,
I really liked
the buffalo chili
that he made.
Is it enough to save him
off the bottom, Gail?
Hmm.
♪ ♪
[dramatic music]
[Thomas] The conditions
were tough last night.
It's obvious you guys
are tired, you're cold.
But in spite of all of that,
the food was really fantastic.
Bruce, Lee Anne,
and Carrie, you had
our favorite dishes of the day.
So congratulations.
-Finally.
[laughter]
Everyone else, you can step
to the side, please.
It sounds like everybody
over there is in agreement.
Like, Carrie has been
a super trooper.
Helping everyone put up
the tent-- she made an oven
out of snow!
-[laughter]
Who does that?
[laughter]
Carrie, it was delightful.
I mean, there are so many ways
that that cake could've gone
terribly wrong.
It wasn't too sweet,
it was nice and fluffy.
It kept my hands warm.
Thank you.
It was easy-- well, not easy.
It was not easy.
-That's not what I mean.
-[laughter]
I've rarely had a dessert
on this show
with such nuance
and sort of ingenious.
[Thomas] Usually,
we get lousy desserts
and so, this was beyond good.
-Wow, thank you.
Lee Anne, the goose
was beautiful
and those fiddleheads
that you added
kind of livened up
the whole thing.
We have pohole ferns
in Hawaii,
which is sort of a cousin
to the fiddleheads.
I gotta say, that sauce
was one of the most
delicious things
I've tasted in a long time.
I was like, I have to
keep this simple for Tom.
[laughter]
[Gail] Bruce, I couldn't have
imagined that sauce
with any other shape pasta.
It was perfect,
it was so beautiful.
The ridges were thick
and the sauce just got into
every crack and crevice.
It was really fantastic.
And how resourceful
to use your mandolin
as your cavatelli paddle,
it worked.
[Gail] What happened today
that felt different?
How'd you get your groove back?
-I've been inside my head.
And after the last challenge
and Tom mentioning,
just make your meatballs
and polenta.
That really hit hard.
[Thomas] This is your food.
And, you know, you can see it.
It's much more confident
than everything
you've done so far.
-Thank you.
-[Thomas] Good work.
[Padma] All three of you
did so well today.
But there can only be
one winner.
[dramatic music]
♪ ♪
Bruce's pasta was the winner.
[cheering]
Congratulations, Bruce.
[Bruce] I feel like
I have broken a bad streak.
Every day, I'm gonna come in
and I'm gonna cook the food
that I know how to cook
the way I know how to cook it.
And everybody
needs to watch out
because now
I'm gonna be on fire.
We will need to see
Tanya, Chris, and Tu.
♪ ♪
How did this challenge
go for you, Chris?
Right off the bat,
I thought that maybe
my dish would be
a little too simple.
The chili just seemed like
the perfect dish.
I knew that you needed
a little bit more.
But that's why I tried
to incorporate
the meat in two ways.
[Gail] The meat on that platter
was my issue, Chris.
I just keep thinking about
how you did two
very separate things.
This was probably
the first time all season
where I actually
did second guess.
I thought the chili was good.
But the buffalo itself
was really, really dry.
Tu, were you happy
with the dish?
No. I-- I know why
I'm here right now.
I think the big mistake
was trying to do
something three ways.
I mean, it's hard enough
to pull off in a
fully-equipped kitchen.
It's really hard to do
at a campsite.
And so you gotta pick your way,
you gotta be confident with it
and think it through
and then act.
Now that I'm rethinking it,
if I were to serve
soy-braised rabbit,
I should've just
served it in its broth.
-In the broth.
-[both] Yes!
But I just got insecure...
Tanya, your lamb
was cooked perfectly
but I think it wasn't
seasoned quite enough.
The sauces were flavorful,
but we were just confused
about what to do with them.
Well, I was thinking
the blackberry would be
more like a condiment.
And the mushroom sauce to go
a little bit more
with the farro.
-Oh.
[Thomas] I think just it was
a problem with proportion.
You couldn't find the sauce.
And the mushroom sauce,
most of it just
got absorbed by the farro.
-Got you.
That'll be all for now.
Thank you. We'll call you
back in a bit.
Good job, Bruce.
-Thank you.
-[cheering]
-Nice job, Bruce.
-[applause]
Nailed it.
And Lee Anne,
hell of a welcome back,
huh?
Yeah, thank you guys.
[Lee] I have to say,
the one thing
that I've learned the hard way
is that it's always better
to do one dish
than multiples because then
you get judged
on every little element,
versus just one thing.
It almost sounds like
if you would've
just done the chili
and your sauce,
they would've loved it.
I think so, too. Right.
You know, we had such
delicious food today
but we still have to send
somebody home.
I don't think we should
send them home. I think
we should just make them
camp out again.
What do you think?
I think they probably
prefer to go home.
-Yeah.
-Even worse, exactly.
I think Tanya's
an interesting case
because so much really
depended on
how you ate that dish.
I felt like the plating
is where she really went wrong.
The sauce was lost
and you really wanted
that sauce on the lamb.
Chris's buffalo should've gone
the way of the buffalo.
It really-- it was just
a dried-out piece of meat.
It felt like it had been
pre-sliced and left out.
There was nothing redeeming
about that meat.
Tu just lost the plot.
There was no garnish.
It was like a meat platter.
That rabbit felt so nude.
We've seen this for years.
I mean, even in season one
I remember talking about it.
Something three ways
is never gonna be
as good as one thing
beautifully done.
It's just misguided.
And a lot of his choices
are misguided.
-It sounds like
we have our answer.
-Yeah.
Let's get them out here.
♪ ♪
[dramatic music]
♪ ♪
[Thomas] Chefs, we came up here
to this beautiful mountain,
spent a great night--
albeit a cold night--
in the woods, but we still
had to come up here to cook.
You know,
complex meals can be great.
Simple meals can be great.
But ultimately,
the meal has to be delicious.
And we just found that
these three dishes
were overly complex
and, uh, unfortunately,
one of you is going to be
heading down that trail.
♪ ♪
Tu, please pack
your knives and go.
Thank you.
[Thomas] The dish,
obviously, three ways
was a little too much.
But really what did it
was the garnish.
It wasn't there.
You needed to spend
a little more time
on the garnish.
-Thank you
for the experience.
-Yeah.
Hey, Tu, Last Chance Kitchen
isn't over.
There's still a second chance
to come back.
Thank you, Tu.
[Tu] Am I disappointed?
Yes.
But I was expecting it.
I was over ambitious.
[Bruce] Later, dude.
Know there's a
Last Chance Kitchen, okay?
[Tu] Top Chef has been
a huge door open for me
in terms of my self discovery
as a chef.
It's definitely inspired me
in the way I cook
and that lesson has been
so valuable to me
and I'm definitely gonna
keep that close to my heart
for the rest of my life.
I'm gonna do everything I can
to evolve from this point
and better my craft.
Let's see. I'm still young.
♪ ♪
[Padma] Next, on Top Chef...
-It's not right.
-[Padma] Why aren't you cooking
our food like that?
So I had a really rough
first trimester.
I feel terrible right now.
So you may not know
the term "radler."
Where I come from,
if you order one of those,
you get kicked in the nuts.
-Whoa.
-[Thomas] Whoa!
-This is brutal.
I'm perplexed.
It loses me for German.
I'm gonna feel some kind of way
unless I speak up.
The dish was kinda
all over the place.
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15x05 - This Is Not Glamping
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Show features chefs competing against each other in culinary challenges.
Show features chefs competing against each other in culinary challenges.