22x04 - Top Chef Trivia

[bunniefuu]

KRISTEN:
Previously onTop Chef...

We want each of you

to create a dish
that is best served cold.

LANA:
Chefs on ice.

Yay.

- Back to reality.
- Let's do it.

Two torches are better than one.

Massimo is like an earthquake.

MASSIMO:
Ah, bro, it sucks, man.

I don't usually
have performance issues.

Some extra licorice flavor.

Katianna's dish is
intentionally made

to be cold for the dish to work.

And the winner is Katianna.

KRISTEN:
Congratulations, Katianna.

ANYA: I wanted to make
things from the forest.

My ice cream, it is really soft.

TOM: Ice cream didn't set up.

The cake is not made properly.
There's no flavor in it.

Anya, please
pack your knives and go.

Twelve 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 & Winemagazine,

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.

**

[intriguing music]

[snoring]

We're several weeks into
this competition

and we've got a long way to go.

I'm always pushing
myself to stay competitive.

I'm a military brat.
I was raised by soldiers.

I train in the sport of boxing.
I can do this.

[vocalizing]

You gotta move your head,
you gotta bob

and weave a little bit.

[snoring]

All right,
what do we got going on today?

[Lana gasping]

[gasping] This is
actually really exciting.

Yes, I love trivia.

- Dweeb mode activated.
- Oh, I love it.

Oh, God.

KRISTEN: All right, chefs,
so as you can see,

we certainly changed up
some things,

and I think we should
just get right into it.

Please welcome
today's guest judge,

a Canadian actor and Top Chef
superfan, Michael Cera.

Michael ----ing Cera.

Superbadreminds me of
the pursuit of girls

and fake IDs and alcohol,
and I think we're very similar.

- Hi.
- KRISTEN: So just like you,

Michael is no stranger
to competing.

Yeah, I was on
Celebrity Jeopardy.

My only goal, really,
was to not lose

the first episode and I did
that, and then I lost.

Oh.

So, Michael, you're not
the only Jeopardyalum

and Top Chef
superfan joining us today.

Please welcome
Jeopardychampions,

Amy Schneider
and Mattea Roach,

who is the most successful
Canadian to play the game.

My grandma loves the show.

It does huge
with grandmothers. Yeah.

KRISTEN:
How does it feel to be here?

It feels amazing, yeah.

I mean, I've been
watching Top Chef

ever since it was
"Top Scallops," so, like...

-KRISTEN: Yes.
-Yeah.

All she does is scallops,
for Christ's sake.

Come on. This is Top Chef,
it's not "Top Scallops."

It's amazing.

Today's Quickfire,

we're going to play our own
little trivia game

that's going
to determine your cook times.

Oh.

Okay.

[upbeat music]

We have a total of 15 questions.

If you get it right,
your team gets a point.

If you don't, the other two
teams have a chance to buzz in.

The team with the most
correct answers

will get 30 minutes to cook.

The team that comes in second

will get 20 minutes to cook.

Okay, that's doable.

And third place will
get 15 minutes to cook.

[nervous laughter]

What can you get done
in 15 minutes?

- Lovely.
- All right,

so now you can split yourselves

into three teams of four,
stand behind the podiums,

and put on the aprons.

I'm going where Tristen's going.

KAT:
I want to be on Tristen's team.

Tristen is like,
an encyclopedia of crazy facts.

Tortang Tolon,
which is the Filipino omelette.

I know there's a big
Ukrainian population here.

I mean, there were 60 starting
NBA players in the Olympics.

We're going to nail this.

Oh, hell yeah.

Massimo's aggressiveness
will be perfect for

a challenge where you have
to slap a button a lot.

- Team Green.
- That's good.

[upbeat music]

Your first question is
going to come from Michael.

Okay, chefs,
what is one of

the most suggestive
vegetable emojis?

Okay, green.

The team with all dudes,
here we are.

- Eggplant.
- Eggplant is correct.

KRISTEN: One point for
the Green team. Amy?

What fruit
can be a juice, an ale,

or a person's hair color?

Ooh, Green team again,
quick on the buzzer.

- Ginger.
- AMY: That is correct.

Correct!

Two points for the Green team.

CORWIN: We have a strategy.
Just tap the timer.

I'm like, we're running
away with this competition.

What bivalve has
a name that can also mean

a type of ornamental edging?

- Scallop.
- That's right.

- Shiso.
- Shiso is correct.

- Well done.
- My favourite herb.

- Chili crisp.
- That's right.

- Panko.
- Very nice, Green team.

- Nectarine.
- Very nice.

What? You guys are good.

I think there's
a problem with our buzzer.

Is ours working?

If you want to test it, you can.

You guys
just aren't fast enough.

TRISTEN:
I'm starting to see a pattern.

They have
Mr. Boxing Hands over there.

I'm just going to
hit the buzzer before

the question's even done,
and then just take a wild guess.

Bo Peep may have
lost her sheep--

KRISTEN:
Yellow team.

All right, you can have it.

Five, four, three, two, one.

Okay, reset that.

Bo Peep must
have lost her sheep,

but I guess I should
have listened to the rest.

Bo Peep may have lost her sheep,
but what did Mary have?

- Green team.
- Little lamb?

- That's correct.
- Good answer. Good answer.

In Quebec, we don't
talk about Bo or his peep.

Y'all got 30 minutes to cook.

Chefs, what fatty piece
of protein also translates

to bull in Spanish?

- Toro?
- Toro.

-Toro! There it is.
-[bleep], yeah.

KATIANNA: What is happening?

Like, someone just
needs to hit the button.

Before one deep fries,
it has to be...

KRISTEN: Oh, yellow!
You got it. Hold on.

- Battered?
- That is correct.

Yes! Yellow team on the board.

Yeah, Tristen.

We're battling for 20 minutes.

I mean, five minutes is
a lifetime in this competition.

Let's go.

These pretzels
are making me thirsty.

These pretzels are making
me thirsty. Very nice.

- Full answer.
- Full answer.

- Rice?
- That is correct.

Very good. Two points
now for the yellow team.

- Fennel?
- That is correct.

Oh! Nicely done.

- Sandwich?
- Sandwich is correct.

- Very good.
- Yellow team's getting in it.

So purple has three,
and yellow has three.

- Last question.
- AMY: Which dish shares

its name with
an all-star basketball player?

Purple.

Curry?

That is correct.

- KRISTEN: We got curry.
- Woo!

Good job.
Green team, 30 minutes.

Purple team, 20 minutes.

And yellow team, 15 minutes.

[Tristen sighing]

Let's find out what

- you're going to be making.
- Yeah!

KRISTEN: Michael, would
you like to do the honors?

I will.

Oh!

Oh, let's go!

Let's go!

KRISTEN: This board shows the
correct answers from each team,

and now you have to make
a dish that incorporates

at least three
of the ingredients.

Even though
you competed in teams,

this is an individual challenge.

Oh, okay.

KRISTEN: Whoever can turn
their trivia answers into

the best dish will take home
$10,000 in Quickfire Quick Cash.

I'm excited
to try four different

battered rice sandwiches.

All right, green team, you have


And your time.

- Starts...
- Now.

I don't know
why you guys are running.

You have a lot of time
to make raw scallops.

MICHAEL: 30 minutes for me
would be like how long I need

to chop the carrots.

- KRISTEN: Okay.
- Yeah.

CÉSAR:


It's also a lot of
pressure because I'm like,

what if some guy
who has 15 minutes beats you?

Ginger, ginger, ginger, ginger.

Got it.

There's a lot of
Asian flavors there,

so I'm going to go
with an Asian direction.

My family used to be
deployed when my parents

were in the military
to South Korea

and some of my earliest memories
of food are eating, like,

kimbap marinated squid, so
I'm not scared of Asian flavors.

We have a lot of options,

so if you can't figure out
something in 30 minutes,

that's on you.

VINNY: That is correct.
Scallops I'm going to do raw.

All that extra time, you're
still making something cold?

All right.

I'm gonna have crunchy salad.

It's one of
my favorite salads to make.

Having four people using
similar ingredients that might

be cooking dishes that are very
similar, no one's going to

be making this crunchy salad
that I make at the restaurant.

I love a good Napa cabbage
in a salad

instead of, like, greens.

I like the texture much better.

- CÉSAR: Nice.
- SHUAI: Plus,

I can very easily
incorporate the ingredients

that we have
the right answers to.

Massimo's like a racehorse,

waiting to be
let out of his cage.

Purple team,
three, two, one, go!

Woo! Get it on, get it on.

Yellow team,
just five more minutes.

Poor yellow team.

Lana, what you looking like?

I'm thinking about
making a tuna tartare.

Are you making a cold dish, too?

Listen, I'm the one
with less time, all right?

No, we're
the one with less time.

If I'm stuck with 15 minutes,
I would be crying internally.

But I still need to do
something fast, something easy.

I'm using toro,
fennel, and the curry.

I decided to make
curry chimichurri

with seared toro
and a warm fennel salad.

Roller coaster
for their nervous system.

Oh, yeah.

MICHAEL:
I mean, I put so much pressure

on myself
cooking dinner at home.

- Oh, yeah.
- All right.

We're doing otoro.

- Massimo's the most...
- MASSIMO: Yes, chef!

vocal one of the group.

Otoro needs to be cooked.

It's a very fatty
piece of the tuna.

Hey, yellow team,
you guys thinking about

your rice sandwiches over there?

- Maybe a rice club?
- Lame.

I mean, come on.

I know we have miso here.
Donde esta?

I haven't had time
to think about this.

Start building my beurre blanc
and I want something for

a little bit extra flavor,
so I grab shrimp paste.

You can't use a ton of it,
it's really strong,

but I know it'll complement
all the flavors

in my beurre blanc
and just give another

- layer of depth in it.
- I smell something funky.

-I got that, too.
-Like there's a funk over here.

CORWIN: Je ne sais quoi.

All right, yellow team.
three, two, one.

Yellow team, go.

Sorry.

HENRY: Behind.

I'm thinking a shrimp
po' boy is the best idea

to really
incorporate the batter.

But there's just no
seafood in the fridge.

So, I'm grabbing the zucchinis
to make my veggie po' boy now.

Need to toast up this bread.

Trying to find the right
portion of bread to filling.

I'm going to do something called
like mozzarella and corozzo.

I spent a small time in Italy.

And by a small time,
like a really,

you know,
lovely romantic weekend.

And I saw this dish,
basically two pieces of bread

sandwiched between mozzarella,
battered and fried.

I have rice flour in my batter.

And then a sauce with
rice vinegar and koji.

This is insane.

KRISTEN:
The rice battered sandwich.

Any thoughts
on what you all would make?

That's why I'm on here
and not a contestant.

CORWIN: 10 minutes, guys.


I'm going to do
a banana and Nutella sandwich.

My whole goal with this dish
is just to make a yummy treat.

It doesn't
have to be fine dining.

Eight minutes.

Kat, how are you going
to use the rice, babe?

I'm going to make
a little rice batter.

You ever had
a service like this?

When you're cooking this fast?

Sometimes, I cook in 15 minutes.

When my daughter's
yelling at me.

It's definitely
starting to smell nice.

Making all my
tumeric cabbage slaw.

I have my bread charring.

MICHAEL: Five minutes.

- Nobody heard.
- Five minutes heard.

TRISTEN:
A little cheese sandwich.

I'm just going to
season and sear them.

LANA: Zubair.
How's that curry coming?

ZUBAIR: It's good.
It's going to be a cold curry.

- So we're looking good.
- LANA: Hell yeah.

I'm going to do a little
toasted fennel togarashi on top.

CORWIN:
Guys, 2 minutes, 15 seconds.

Go, now, go, now.

I've decided to make a raspberry
sauce for the sandwiches.

Mixed a bit of cognac
with powdered sugar,

a nice grown-up raspberry sauce.

Ow, ow, ow. That's okay.

I'm just going to make
the chimichurri

- and put in the salad first.
- Start assembling.

Sorry again.

KRISTEN:
One minute.

ZUBAIR:
My hand is shaking.

I am to the g*n here.

Like, this is
a very messy plate.

LANA:
Get it on the plate, y'all.

- JUDGES: Five.
- VINNY: Comes and goes quick.

JUDGES:
Four, three, two, one.

Time's up, utensils down.

Wow, that was fun.

All right, Shuai, come on up.

Wow.

This is very coordinated.

I made a nectarine salad
with Napa cabbage,

radish, jalapeno.

There are two different types
of shiso in there.

And the sauce
itself is a coconut nuoc cham.

Are you happy
with how it turned out?

I like to use
a nectarine that's slightly

more tart because I really
like that acid and crunch.

CORWIN: So, I made for you
a seared scallop

with a chili crisp
and ginger beurre blanc.

It's finished with
a little bit of shrimp paste

and yuzu and then
finished with shiso on top.

Definitely excited to be
having a scallop on Top Chef

after hearing so much
about it over the years.

MATTEA: This is so beautiful.

CÉSAR:
So, I got a seared scallop.

We have chili crisp panko,
roasted eggplant

as well as some nectarines.

There's also shiso
in the sauce as well.

Vinny?

VINNY: So, I made you
a scallop crudo,

which just some raw sliced
nectarines,

some brunoise jalapenos,
and just some shiso

and pistachios on top.

KRISTEN: Paula?

We have a pan-seared toro
with a red curry chimichurri

with ghee,
and warm fennel salad

with ponzu and tamari.


Was it difficult?

Made it work, I believe.

All right, guys.

We have otoro.

We have a warm broth
of yellow tomatoes

and fennel and I would say
crumbs of pretzel,

but I think in French
it's more elegant.

Brisures de pretzel!

I have for you otoro
with a green curry emulsion,

a toasted fennel, a fennel
pollen togarashi on top,

and then little dusted
pretzels and a fennel frond.

Michael, have you ever had
pretzel dust on anything before?

I think I've eaten the dust
at the bottom of the bag.

LANA: I made a tuna tartare
with curry vinaigrette.

Inside the tartare
is some chopped fennel,

some fennel fronds on top,

and some crushed pretzels
for some crunch

Kat?

All right, Kat. 15 minutes.

- What did you make for us?
- 15 minutes.

This is a banana and
Nutella little fried sandwich

and I would just encourage kind
of drizzling the whole thing

with the raspberry cognac sauce.

This feels like it could
be really good fair food.

Yes.

HENRY: I made essentially
a po'boy for you guys,

but instead of the shrimp
I used the zucchini,

battered in turmeric with a
turmeric rice wine vinegar slaw

right on top,
and then grilled the bread.

Just gotta dig in.

It's gonna be a minute.

Big bite.

KATIANNA: In 15 minutes,
I made an open-faced

crab salad sandwich with
curry battered crispies.

All right,
last but not least, Tristen.

So, this is
mozzarella and carozzo.

Inside is a buffalo mozzarella,
a little bit of scallion,

and then on the side
is a mustard emulsion.

KRISTEN:
Great. Thank you.

How do you think
our chefs did overall

with their trivia
Quickfire challenge?

I thought they did really well.

I wish I had eaten a bit more of
like a bunch of them, so yeah.

But as we know, there are a few

that fell
a little bit short today.

Michael, who had one of
your least favorite dishes?

Henry. All the components
were delicious,

but it sort of didn't...

come together with
the baguette in a way that

I personally could manage to
get into my face successfully.

Eat. I mean, eat.

Mattea, who else had one
of the least favorite dishes?

Massimo, I loved the flavor of
your dish,

but because
you had a broth-based dish,

the pretzels got quite soggy.

MASSIMO: Come on.

I've tasted
some of the other dishes.

Like, what a joke.

Amy, who else had one
of the least favorite dishes?

Tristen. You know,
I actually, I liked the sauce.

It just felt like, you know,
what were they doing together?

It wasn't the world's
greatest, but you know.

All right, so Amy, who had

one of the favorite dishes
of the day?

Kat. I could have
eaten six of those.

The texture on it was so good.

- The sauce was, like, the star.
- Thank you.

All right, Michael, who else
had one of our favorite dishes?

Shuai.
The salad was so delicious.

I didn't want to stop eating it.

Everything worked for me.
It was great.

- Thank you.
- And Mattea,

who else had
one of our favorite dishes?

Corwin's was
one of my favorites.

Nice balance of sweetness,
some spice, some acidity,

but the scallop
just got to really shine.

- Thank you.
- Would you describe it

as a top scallop?

I think I would describe
it as a top scallop, yeah.

But as we know,
there can only be one winner.

The winning chef for us today
really did a great job

of using the trivia game
ingredients in a smart way.

MATTEA: And it felt like
everything that was incorporated

really needed to be there to
make the dish come together.

And the winning chef is...

- Corwin.
- Yes!

KRISTEN:
Congratulations, Corwin.

Well done.

Corwin, you just won
$10,000 of Quickfire Quick Cash.

Woo! Pay some bills now.

- Feel good?
- Yes.

Your boy. $10,000 richer.

It's going to go to paying
bills, so don't ask me for $5.

Don't ask me for nothing.

But I got a win,
more importantly.

I think I put
the rest of the chefs on notice

that Corwin's heating up,

and I got a hot hand
at the dice game.

Amy and Mattea, thank you
very much for being here

and joining us for
our very first Top ChefTrivia.

- Thank you.
- Thank you.

[Mattea cheering]

Michael,
you're not going anywhere.

Just yet. Just yet.

All right, chefs, are you ready
to indulge your sweet tooth?

Yes.

Canada has
long been known for

some of the most
mouth-watering desserts.

Maybe we can eat some right now.
Yes, please?

- Of course.
- MICHAEL: Just holding

the door, all normal.

Oh, okay.

- Oh, okay.
- Oh, wow.

On this table,
you have six of the most

delicious and iconic
desserts from Canada.

For your elimination
challenge, these desserts

are going to serve
as your inspiration.

I'm a chef,
but not a pastry chef.

I'm not a dessert guy.

MASSIMO: Super cool.

I'm confident. I'm pumped.

You'll have to incorporate these
sweet treats into your dishes.

But not in the way
that you're probably thinking.

This is Top Chefafter all.

We want you to deconstruct these
treats to create savory dishes.

That's a very
Top Chefthing to do.

This is an individual challenge.

But because there are
six desserts

and 12 of you,
you know what that means.

It's time to draw knives.

**

KRISTEN: Who has Figgy Duff?
Corwin and Tristen.

Tristen, your face.
You don't look amused, Tristen.

Have you had Figgy Duff before?

No, but it looks
really dry from over here.

It looks like a panettone
that had a rough life.

I'm sorry, Canada.
It doesn't look good.

KRISTEN: Who has butter tarts?

MICHAEL:
I personally love the raisins,

but it almost
tastes like a pecan pie.

- Okay.
- KRISTEN: Nanaimo bars.

It has a graham cr*cker
coconut crust,

chocolate layers and then
inside is like a custard.

- Delicious.
- KRISTEN: Jam jams.

Looks like a Linzer cookie.

But it's
sweetened with molasses.

Potato chocolate cake.

That sounds so good.

I kind of dodged
a b*llet here

because it has potatoes
inside of it.

There's somewhere
for me to begin.

Last but not least,
the date squares,

AKA matrimonial bars.

Because it has a firm
foundation, a sweet center.

And it can also look
a little bit rocky at times.

- CHEFS: Aw.
- Oh, I know.

Today, you'll have


and $100 to shop
at St. Lawrence Market.

- Yeah!
- Yes!

Tomorrow, you'll have two hours
to cook and serve at Casa Loma.

- Uh-oh.
- We want you to taste them,

so you understand
what you're working with.

So feel free to enjoy as many

as you want
before you go shopping.

I'm also going to
take some for the road,

but you may come up
and grab some yourself.

- Thank you.
- Thank you!

Get that potato cake.

Look at this. This is healthy.

KRISTEN: All right,
later, y'all.

- CHEFS: Have fun.
- MICHAEL: Take care.

LANA: Enjoy.

- SHUAI: So good.
- Oh, wow.

It's really good,
but they are so sweet.

Aside from the toothache I get,
I'm definitely getting

the bitterness of the chocolate,
the warmth of the vanilla,

and then the walnut
and the coconut

from the crumb bottom.

And it is giving me a lot of
inspiration for a savory dish.

- This is delicious.
- It is really good.

My foot's going numb right now.

I'm confused.

It's called a figgy duff
and there's no figs.

Honestly, I'm good.

- Who's ready to go shopping?
- SHUAI: All right.

This little piggy
is going to the market.

CORWIN: How's everybody
feeling about their dessert?

I mean,
I'm kind of more relieved

- that it's a savory dish.
- Yeah.

The figgy duff, it's got flavors
that I'm really familiar with.

Cinnamon and
allspice is used a lot in,

like, Caribbean cooking.

It kind of leads me
toward a Guyanese pepperpot.

I'm going to stick to
my Afro-Caribbean on this one.

HENRY: You're in my way,
you're in my way.

Where is this international
market I'm looking for?

I'm looking for cocoa powder.

VINNY: Currently
looking for caviar.

My dessert is essentially
just a chocolate cake,

so I have to use potato.

There's eggs in the cake,
and that's where

the caviar is going to
fall into place.

I want to reinterpret
how "eggs" are being used.

Potatoes and caviar
are a classic combination.

I have my golden corn syrup.

Anyone seen raisins?

I do love a good butter tart.

So, I got my duck breast.

Duck carries
that sweet flavor really well.

And then the crust
is very butter-forward,

so I'm thinking
mushroom butter crumble on top.

I don't even know
if I have enough money.

ZUBAIR: I'm going to
be making a seared duck breast

with a pecan condiment.

- That sounds cool.
- It's going to be amazing.

VINNY:
Fifteen minutes!

Oats. Dates, some spices.
Spices, spices, spices.

MASSIMO:
We're getting Ontario lamb,

some of the best in the world.

We're going Moroccan on this.

Allspice,
berries, cinnamon, clove.

TRISTEN:
I got a Madeleine mold.

Figgy is a raisin
in that part of Canada.

I'm going to
do a fried chicken dish.

Jerk marinated,
a little bit of slaw in there.

I think this is
a really creative way

to incorporate figgy duff.

The baking spices
in a figgy duff

are basically
the making of jerk seasoning.

Five and a half minutes, guys.

KAT:
How long? How long?

Five and a half minutes.

Five and a half minutes,
thank you.

I'm looking for coconuts.

[Paula laughing]

- Did you get duck?
- Yes.

KAT:
Can I have some as well?

Raspberry, molasses.

SHUAI:
I'm going to do a tsukune.

Which traditionally is

a Japanese-style
chicken meatball.

Cinnamon is
one of my ingredients,

so I might do like
a garlic and cinnamon oil.

The dessert is really scary.

It's literally just like
a mildly spiced cookie

and raspberry jam.

But I want
to test my creativity.

I want to make a rye flour
and an acorn porridge.

We'll see how it goes.

All right, I am out of money.

- Oh my God.
- Let's get out of here.

[phone ringing]

Hello? I freaked out when
I saw you were calling.

Me and Evelyn have been
really good friends

for 13, 14 years now.

We opened up a restaurant
in 2023 called Jun.

I got here and I was
just like,

all right,
let's go, let's do this.

So, I felt good.
And I was on top.

And then all of a sudden,
I was like, on the bottom.

Evelyn was
on Top Chefseason 19,

which is another reason
why I wanted to do this.

But I thought this
would be a lot easier.

Yeah.

I need to refocus
so that

I'm actually proud of everything
that I'm putting out.

I know,
I'm going to trip someone.

That would make me feel better.

**

All right guys, let's get going.

I have never
cooked in a castle before.

I've cooked in a castle
with the king of Sweden.

I'm actually named
after a king, Massimiliano.

Oh, big flex.

What do you thought
about the Nanaimo bars, Kat?

Too sweet for me.

I'm going to
make a savory custard

with coconut milk,
mustard powder.

It just comes to me
that I should just

call it a mustard custard.

It rides the line between
sweet and savory, I'd say.

It's either going to resonate,
or it's going to be super dumb.

See how it goes.

PAULA: I'm going to
braise my pork belly.

I'm going to
use the main ingredients,

so chocolate, the vanilla.

I'm going to do a rub
with cacao powder as well.

LANA:
All right, first things first.

I'm going to
make my gnocchi dough.

One hour, 15, Vinny.

Again, these potatoes
cut in half.

They're all going to be
glazed with some cocoa and miso.

- KAT: Oh, nice.
- Hell yeah.

- LANA: Getting your braise on?
-KAT: Yeah.

Getting braisy, getting crazy.

SHUAI: Zubair, how do you feel?

Good, man.

I'm making a pecan
and cashew korma

with my seared duck breast.

Then, I'm going to make
like a sweet and savory

South Indian condiment
with the pecans and raisins.

So, I'm trying to have the same
texture as that butter tart.

It's going to be awesome.

HENRY: Working on
my parsnip puree and jus.

[coughing]
Oh, that went into my nose.

Oh, God.

ZUBAIR:
How are you feeling, good?

Chilling.
We got the date squares.

I love working with dates.

The inspiration is Moroccan.

I'm going to have
to add a lot of spice.

I'm going to have
to add a lot of love.

Always adding love, chef.

CÉSAR: This is some warm spices
for my tartare.

Massimo and I pretty
much have the same idea.

Moroccan flavors, pairing lamb
with dates, serving it cold.

I just want it to be better than
Massimo's at this point.

Ooh, that's fun.

This is based on

a Guyanese Christmas dish
called pepperpot.

It usually has a lot of
like Christmas spices in it.

It's going to represent
like the molasses

from the figgy duff.

I'm always trying to
represent my culture.

My goal coming into Top Chef
is to validate the Black chef

and Afro-Caribbean cuisine
in a fine dining sense.

And also be an inspiration
for someone behind me.

Colonel Sanders ain't got sh--
on my 13 herbs and spices.

TRISTEN: His is 11.

- TRISTEN: Flame on.
- CORWIN: Try this.

- SHUAI: That's very good, chef.
- Spicy, right?

- A little hot.
- CORWIN: Starting

to smell good in here, chefs.

SHUAI: That's just me, chef.

CORWIN: What's your dish
over here, brother?

SHUAI:
I'm making my tsukune now.

So, weird part about tsukune,

half raw meat, half cooked meat.

It really makes
a different texture than

just straight raw meat.

It's one of my favorite
styles of meatballs.

Besides the Swedish meatballs.

ZUBAIR:
Katianna, how you feeling?

You got immunity this round.

Does that feel a little
better now?

KATIANNA:
I'm still pushing.

I'm doing raspberry bacon.

Molasses glazed rye porridge.

I think it goes
well with, like, the berries.

Come here often?

Sometimes. [laughing]

[timer buzzing]

-CORWIN: Timer.
- Oh, that's me. Sorry, my bad.

I have three induction burners
in front of me right now.

One with my sweet
and savory condiment,

one with my korma
and one with my wheat berries.

My plan is to cook them tender

and mix them
with the shiitake mushroom

as kind of a green on the dish.

The steam is good.

How's your pork belly?
How's it looking?

PAULA: Really good.

About to hit it
on the Korean grill.

Yeah, that looks nice.

It looks really,
really nice, girl.

Kat, what's the plan
with the duck breast?

Peel the skin off, hit it with
liquid nitrogen, pulverize it

and then I'm going to
sous vide the actual breast.

I mean, I love turning
things on their heads, you know?

I do weird, fun, funky stuff.

And I'm not afraid
to show who I am.

Like, I've been an actress.
I've been a go-go dancer.

I've been a burlesque performer.

And now, I'm a chef

and at the core of all of it,

there is
an element of performance.

Have you done this before?

KAT:
I have not made this before.

This is just going to
be a little test madeleine

to harken back to the cake.

My idea is to make a, stick
with me, lamb fat madeleine.

I've made a madeleine
with a bunch of stuff before.

Am I taking this too far?

I'm not sure,

but to pay more homage to
the figgy duck,

it needs starch.

So, I just go for broke.

It should work.

**

LANA: I can smell the lamb,
it smells cute.

I love a good coleslaw moment.

It's my dad's technique.

You massage salt and
other flavors into it,

and it gives it a better
texture, it eats better.

ZUBAIR: Duck is about patience.

I'm going to sear it
low and slow.

The main thing with duck

is you've got to leave it
the [bleep] alone.

Nice.

- Beautiful.
- Beautiful.

Wow.

What a lovely garden.

- Gorgeous.
- KRISTEN: Beautiful Casa Loma

setting for one of
the more creative challenges

of Top Chefthat
I've been able to experience.

TRISTEN: Looks good.

- Two minutes, Paula.
- Heard.

KAT:
Where's that one going to go?

I'm excited by the way
that it's all playing together.

It's weird, but it's good.
It's weird good.

- Fifty seconds.
- Heard.

I'm using vanilla,
coconut, and walnuts.

So, I'm going
to do it in textures.

LANA: Nice dice, chef.

I'm happy. [laughing]

PAULA: Hands up, hands up!

[shouting]

A Nanaimo bar, it's something
I'll have once every 10 years.

Right, we need to bring it
into the 21st century.

LENORE: Yeah, that's
what we do at my shop.

We don't make them
the traditional way.

There's a lot of salt so that
it's not sickly sweet.

Yeah.

- Thank you.
- Thank you.

KRISTEN: All right, Kat,
let's start with you.

So, this is
a Nanaimo duck breast.

There is a mustard custard,
duck skin,

and walnut Nanaimo crumble,
and a soy cacao ganache.

Why did you choose to
take the skin off the duck?

I wanted to recreate the crumble
crust of the Nanaimo bar,

so it's got
duck skin in the crumble.

- Good.
- KRISTEN: Paula.

What I have is
a braised pork belly with cacao.

I roasted the beets with
coconut vanilla vinaigrette.

The crumble is chocolate
graham crackers.

- Great, thank you, chefs.
- Thank you.

Kat's dish
really screamed Nanaimo.

It was very chocolate-forward.

I love
the coconut mustard custard.

It's really fun to say.

Yeah, I thought that
was a very smart move,

taking the skin off and making
the crumble with the skin.

I think she did a fantastic job.

- Yeah.
- KATIANNA: How did it go?

I don't know. My dish was cool.
I thought it was cool.

It was a little weird,
you know, right?

Are you finding any similarities
in Paula's dish

to the Nanaimo bars?

- A very subtle nod.
- Right.

Didn't Paula say that there is
sort of a chocolate--

- GAIL: Braise.
- Chocolate rub? Yeah.

I didn't really get that
when I ate it.

Overall, I think
two great tasting dishes.

- Yeah.
- Yeah.

- That's a great start.
- It is.

I really loved the pork.

KAT: Yours looked really juicy.

- Delicious.
- Not too much sauce.

Not too much sauce.

LANA: All right.
Last batch is floating.

Making some buñuelos.

CÉSAR: That's one of my
ingredients in my date bar.

Henri, how are you feeling
so far?

Feeling good.

Just need to get everything
on the stove.

I've been a barbarian at
the first couple of challenges,

just throwing sh-- together.

So, I'm just
trying to time myself.

You're doing duck, right?

- Yeah, duck.
- Incredibly hot behind.

HENRY:
We have so many chefs in here

trying to use the same things,

but the circulator is free,

so I decide
to sous vide the duck.

That's always an inherent risk

because you still have
to render the fat afterwards.

Duck is one of
my favorite proteins,

if you cook it right.

KATIANNA:
I'm doing a rye porridge

because it has a color that
reminds me

of the dark exterior
of a cookie.

HENRY:
How's your duck looking?

ZUBAIR: Some of it's good,
some of it's not.

It just doesn't seem to
be rendering like I want it to.

So, I'm just
going to let them cook

for a longer period of time.

Right behind, coming through.

Three minutes.
How are you looking?

I'm just adding this caviar
into this vin blanc sauce.

The only thing
I'm concerned with

is that my gnocchi
looks like poop.

VINNY: One minute, chef.

A little color.

Let's go, chef.

- Pleasure. As always.
- As always.

- Ooh, thank you.
- Wow.

Vinny, let's start with you.

The dessert I had was
the potato chocolate cake.

So, I made you
some roasted Yukon potatoes

that have been glazed
with chocolate and miso

and then finished
in a caviar vin blanc.

And I'm sure you're wondering
why there's gold on there.

One of my favorite
movies there, Superbad,

including this gentleman right
here on his quest

to deliver a bottle
of gold flake vodka

to a very pretty girl.

That's great. Do we have to eat
it or is there a way to keep it?

Lana, tell us about your dish.

I did a cacao
and potato gnocchi

with lamb braised in a cacao
sauce and pickled shallots.

- Great, thank you, chefs.
- Thank you very much.

Thank you so much.

Vinny finds ways in,
to like, add to the story.

TOM: He does.

I love that he made a dish
that the star was potatoes.

Yeah.

I think that
the chocolate could have been

- much more forward for me.
- Yeah.

- Good job, chef.
- You too.

Speaking of chocolate,

Lana certainly gave us
a lot of chocolate.

Very chocolate forward.

For me, I think this dish
is a bit of a miss.

Yeah, she used cacao powder, but
it still felt very heavy to me.

Like choosing this cut of lamb,
after a few bites,

I was kind of tired of it.

Yeah.

My anxiety is through the roof.



Just a little on the outside
is a little over.

It's just unevenly cooked.

I mean, I don't have
any more pieces of duck,

so it's going to be
an issue for sure.

I'm going to clean it up
on the cutting board.

**

This dessert, there's lots
of raspberries in it,

which I thought would
work really well as a glaze.

A lot of Asian cooking
has savory and sweet.

For example,
the sweet and sour sauce.

The molasses is going
to be great in the tare

as a sweetener.

I'm going to do lots
of spicy mustard,

cut the sweetness a little bit.

- CORWIN: Eight minutes, Tris.
- Got it.

I'm gonna give it twice fried

so I can get
the skin really crispy.

Making fried chicken is a risk

because it is considered
low country food,

but it's a part of who I am.

You know, I'm from the South,

and fried chicken in
the South

is just
a whole different animal.

This is going to get dipped
in barbecue sauce again.

You don't want to
serve soggy chicken.

Three minutes.

CÉSAR: Ready, Massimo?

Don't get quiet, Massimo.

Ten seconds.

- One.
- [timer beeping]

I'm going to do what you guys
are doing since I'm a guest.

Maybe we should switch
sides halfway through

so we get an even...

That's actually
a really good idea.

Wow, these are pretty.

This one looks like a tartare.

They're both sort of tartare.

César, can you tell us about
your dish?

I got date squares.

We have a lamb tartare
with a date and shallot puree,

as well as
a roasted carrot puree.

And then the buñuelo on top with
some pickled carrots.

- KRISTEN: Massimo?
- It's a tartare

with a crisp on top of
ras el hanout and roasted oats,

jam of dates, harissa
and ras el hanout yogurt.

- How is it, chef?
- You'll find out later.

- Yeah.
- k*lling me.

- Thank you very much.
- Thank you, both.

What are the odds that
they would both make

literally the same dish?

I just really enjoy
the texture of César's tartare.

Just for me,
a little bit too much heat.

It's sort of
the first thing we've had

that actually incorporated
a bit of sweetness to it.

That sort of harkens
to a dessert.

I loved it.

After trying this, I think
I'm just a big César fan.

I really like the idea
that Massimo had.

He went to Morocco,
and I think the yogurt to mix in

with the rest of the dish
was beautiful, cold, refreshing.

MICHAEL: It was really nice.

The cr*cker on top is
kind of a nice way

to get the oat in there,

but I had a harder time
finding the dates.

- Yeah.
- The texture

of Massimo's tartare,

- I didn't love it as much.
- KRISTEN: It's mushy.

It seems like it's been sitting
in the marinade too long,

- so it started to cook.
- KRISTEN: Yeah.

- KATIANNA: How'd it go?
- Didn't go as the way I wanted.

KATIANNA: No?

It looks good. They're
tender, they're wobbling.

Nothing like a good wobble
on most things.



That looks like home, boss.

Yes, sir.

TRISTEN:
A little bit of pickled grape,

just so it's not all raisin.

- Three, two, one.
- [timer beeping]

KRISTEN:
This is the figgy duff.

Wow, look at that chicken.

STEPHANIE:
These are madeleines.

Steph is the madeleine queen.

[Stephanie chuckling]

Corwin, the figgy duff.
What did you make?

I used the baking spices
of the figgy duff

to make my own jerk marinade,

which I fried
with sweet miso barbecue sauce,

a cabbage salad slaw
with pickled red onions.

KRISTEN: Tristen,
what did you make for us?

I made something called
a pepper pot of braised lamb.

For that bread component,
there is a lamb fat madeleine

with some pickled grapes on top.

- Thanks, chefs.
- Thank you.

- Thank you.
- Thanks.

- Yum. Yum.
- Yeah.

I kind of
want to stand up and clap.

They really turned it around
on the figgy duff.

What did you think of
Corwin's fried chicken?

Comparing it to the flavors
that I tasted

in the figgy duff,
immediately I thought Jamaica.

Allspice, ginger, and
it comes through so, so well.

You dig through the sauce
and you have this really tender,

succulent chicken underneath.

Here we are, in this setting,

with the inspiration
of figgy duff,

and he's like,
here's a piece of fried chicken.

I didn't even,
quite frankly, need the sauce.

How are you
doing over on Tristen's?

I've got to ask him for
the recipe for these madeleines.

Honestly, I'm impressed he even
did madeleines. They're finicky.

Using that lamb fat
was really smart.

The lamb just melting in
your mouth is really incredible.

The lamb
is just beautifully braised.

The madeleines are, you know,

you expect this kind of work
from a pastry chef.

Tristen just continues
to impress me

with his level of skill.

It's a fantastic dish.

Have you ever just wanted

your mom to tell you
that she loves you.

That's kind of how
it feels sometimes up there.

- SHUAI: 30 minutes!
- 30 minutes!

ZUBAIR:
Wheat berries are awesome.

They have really great texture.

Super happy
with the way it came out.

I am shocked how fast
I prepped everything right now.

I'm like ready too.
I'm just like waiting.

Duck's resting.
Mise en place ready.

Garnish is set.

Plate's warming.



Three minutes left.

SHUAI: Looking at my plates,

I'm happy that I didn't
make it overly sweet.

[Shuai coughing]

It's so tart.

KATIANNA: I'm putting the bacon
and the raspberries

in the center so it'll kind of
mimic the actual cookie.

SHUAI:
Three, two, one.

[timer beeping]

GAIL: Thank you so much.

- KRISTEN: The jam jams.
- MICHAEL: Here they come.

- TOM: It looks pretty.
- Oh.

- Yeah.
- GAIL: Oh.

- Hi, chefs.
- Hello.

Katianna,
can you tell us what you made?

I made a rye porridge
with molasses glazed mushrooms

and a raspberry
and bacon confit.

KRISTEN:
Shuai, what did you make?

I made a tsukune, which is a
Japanese style grilled meatball

with a raspberry pepper jelly

and chilled napa with
a hot mustard sauce.

And then on the bottom
is a sauce of a tare.

Shuai, what's in the meatball?

It's chicken, panko, and eggs.

All right. Great. Thanks, chefs.

- Thank you.
- Thank you.

Let's start
with Katianna's dish.

There's some texture.

It's crunchy,
but the porridge itself

is just kind of cold and slimy.

And Katianna's porridge
is not my jam jam.

I can feel it coming, Tom.

I don't know if the texture
of the porridge is intentional.

However, when you kind
of get the right bite,

- it's not a bad bite.
- GAIL: No.

I loved the bright raspberry.

It was very reminiscent
of the center

of that jam jams cookie.

Were you happy with it?

Um, elements of it.

Over to Shuai's dish.

I think the flavors
are really interesting.

Didn't love
the texture of the meatball.

TOM:
Right. It's just too much panko.

I didn't
find the cookie in any of it.

There should have been
some element

that reminded you of cookie.

Bit of crunch,
a little texture.

This is just such a vinegary

and acidic dish,
which, you know,

the cookie doesn't kind of
make me think of.

I think it was a miss for Shuai
to put all that tare on.

Because it was
completely overwhelming.

GAIL: Yeah.

SHUAI: You can't go wrong
with meatballs.

Everybody likes meatballs.

- I love meatballs.
- Three minutes.

Some of these are
a tad overcooked, but...

Have a quick pickle cucumber.



I finally get all the time
in the world to focus

on the way the plate looks.

- 20 seconds.
- 20 seconds.

Oh, sh--.

I see that one plate
is missing sauce,

so I grab the pot,

- but then the time runs out.
- [timer beeping]

[bleep]

Oh.

GAIL: Oh, wow.

- Pretty.
- Thank you.

HENRY:
Hi, how are you?

Hi. Henry,
can you tell us what you made?

I had the butter tart, so I made
duck breast

with a brown sugar
corn syrup glaze,

jus, parsnip puree,
and mushroom crumb.

Oh.

Looks like
I didn't get sauce, Henry.

HENRY: Yes. When I was
saucing everything

in the last second, I missed.

You can have some of mine.

Zubair,
what did you make for us?

One of the best things about
that tart

was it really kind of
like a butter pecan pie,

so I made an achar using pecans.

Underneath is a sheermal,

and then the sauce is
a cashew and pecan korma,

and then seared duck breast.

And what is this grain?

ZUBAIR: So, that is
wheat berries

and I cooked them, fried them
to kind of give some texture.

- Great, thank you, chefs.
- Thank you.

ZUBAIR: Some of my pieces are
a little over on the top,

but good on the bottom.

TOM: Chew that duck for a while.

Yeah. What did you think
of Henry's duck dish?

I don't know if it read
butter tart to me,

but all the elements
are present.

Raisins are present,
the butter is present.

Yeah, you tick the boxes.

There is something acidic,

there is something sweet to
balance it,

but for me, the duck was under.

I wish I'd gotten that jus.

It was really subtly,
beautifully spiced

and just sweet enough
to balance everything else.

How do you feel, Henry?

Did miss one of the sauces,
but still good.

So, I appreciate
the aesthetics of Zubair's dish.

I mean, I was very excited.

I could see that there's
different textures,

there's a lot of thought,
but I think individually,

the components, a lot of them
were a miss for me.

GAIL: The duck was just
super problematic for me.

It was overcooked,
it was over-rested,

it was almost impossible
to chew.

MICHAEL: Yeah, it looks like
nobody took a second bite.

You went for it

and I saw that knife
didn't really give,

and then you put it down.

I don't want to argue
with my knife about the duck.

You know the, what are those?

- KRISTEN: Wheatberries?
- It was not that pleasant.

Wheatberries are supposed
to have bite and some chew,

but these
wheatberries are under.

- GAIL: They're hard.
- Yeah.

- HENRY: How are you doing?
- I'm feeling good,

I'm feeling good,
I'm not feeling too bad.

As our expert pastry chefs,
how do you think

the interpretation
went for the chefs overall?

STEPHANIE: There was definitely
some very creative takes,

combinations I would've
never thought of.

I think they all went for it.

Everything tonight
was so creative,

it was so exciting
to see what they did.

Stephanie and Lenore,
thank you for being here.

Thanks for having us.

I'm excited for the discussion,

so... judges' table?

- TOM: Yes.
- KRISTEN: Great.

Tristen, Corwin, and Kat,

please stay here,
the rest can move to the side.

Well, the three of you
are standing here...

because you had our favorite
dishes of the day.

Congratulations.

[applause]

Tristen, let's start with you.

TOM:
Every aspect of it was great.

The lamb
was beautifully braised,

like really, really,
just nicely done.

The sauce was really nice.

Listen, you could put
a madeleine together

and it could not be very good,

but you had two pastry chefs
there who were just like,

- this is amazing.
- Oh, wow.

I mean, I would have liked
for you to have connected it

more to the figgy duff
by maybe pouring like sand

all over the plate, but,
um, couldn't stop eating it,

so really, thank you for that.

Corwin, you really
dissected the recipe,

reached back into like who you
are and what you want to cook,

and then
spun it just so smartly.

It makes me really happy,
because it was thoughtful.

Yeah.

We tasted all of those
jerk flavors/figgy duff flavors.

It just resonated.

And the chicken was moist
and delicious

and I just absolutely loved it,
couldn't get enough of it.

Thank you.

Kat, I think it was
so cleverly done.

This is either going to be like
so weird

that it's not going to work

or it's going to be
just like kind of just right.

The chocolate just worked
so well with the duck.

It kind of reminded me
of like a mole sauce,

so much flavor in it and it
really complemented everything.

Every one of those ingredients
just made it in there

and it all made sense.

It was like, oh yeah, of course,
duck and chocolate work, yeah.

Coconut, sure, why not?

KRISTEN: So Michael,
as our guest judge,

you get to announce
the winner of the challenge.

So, the winning chef
tonight did a brilliant job

of, you know, deconstructing
the assigned dessert.

And the winner is...

Tristen.

Sh--.

I win my first
Elimination Challenge

making Caribbean food with
something I don't really like.

I'm so happy.

This win really just
affirms my cuisine,

so I'm not going to
take my foot off the gas.

KRISTEN:
Tristen, congratulations.

You just won immunity in
the next Elimination Challenge.

Wow. Thank you.

All right, Tristen, Corwin, and
Kat, you can step to the side.

Shuai, Henry, and Zubair,
please step forward.

The three of you had our least
favorite dishes of the day,

and one of you
will be eliminated.

Let's get right into it.

Shuai,
walk us through your dish.

As soon as I saw the molasses
and the cinnamon,

I knew I wanted to make
a some kind of soy-based tare.

It was just too strong
for the rest of the dish.

It just kind
of obliterated everything.

- GAIL: The cabbage.
- TOM: The cabbage, yeah.

GAIL: Just curious about how
you made the meatball.

It felt a little dry
and a little bit spongy.

Yeah, it was definitely
light and airy,

and not like a, like, you know,
like a traditional

just straight meatball,

but I didn't think it
was too spongy, personally.

But it just felt
a little bit off.

- For sure.
- KRISTEN: Zubair.

I really kind of leaned
into the butter tart,

but I was not happy
with my duck cook.

Yeah, you know it.

It was definitely
the biggest flaw.

It almost seemed like not only
was it seared too hard,

and you didn't render
the fat out,

but it was also done
well in advance,

so it seemed like it sat around.

Yeah, it got away from me today,
for sure. No excuses.

TOM:
And the other thing,

the wheat berries were
pretty undercooked, too.

Heard.

I just think there were

- a lot of elements...
- Yeah.

...and the story said butter
tart,

but we kind of didn't get it
all together on the plate.

- Yup.
- KRISTEN: Henry,

how did you cook
your duck?

- Sous vide it.
- GAIL: Sous vide it.

Did you sous vide it and

- then brown it afterwards?
- Yeah.

Yeah, in the end,
the fat was still in there.

It was really rubbery and tough.

Kind of... It was very flaccid.

I actually found your sauce
to be very well balanced,

which is the thing that
brought everything together.

MICHAEL:
There was so much I loved.

The parsnip and the sauce.

Came down to the duck.

All right, we'll call you
back in a little bit.

- Thanks.
- Thank you, chefs.

- GAIL: Thank you.
- KRISTEN: Thank you.

- I'm good.
- MASSIMO: Who needs a drink?

- LANA: Me.
- SHUAI: This guy.

MASSIMO: How do you guys feel?

HENRY: I mean, it sucks.

ZUBAIR: I knew I was going to be
there because of the duck cook,

so I wasn't
too surprised at all.

You've got an overcooked duck,
undercooked duck,

and mushy meatballs.

I think Zubair,
out of all three,

I think he tried the most.

But I would argue that
had more technical mistakes.

For me, Zubair's duck was

absolutely the worst thing
we ate today.

I actually couldn't take
a second bite of it.

He at least tried
to make the dessert work.

Where I think both
Henry and Shuai

just completely ignored
the challenge.

I feel proud and like,
if this is it, this is it.

That's all good, you know?
I'm not going to stop cooking.

Although Shuai's texture
was slightly off,

it wasn't completely off.

It didn't
resemble the cookie at all.

The only element he had on there
was the raspberry.

It was this little
tiny bit over the top.

- Sure.
- I definitely feel like

I'm the one going home.

You know, Henry tried
with the one element.

Parsnip, it was really it.

Of the three, I would happily go
back and eat Henry's again.

If it was done properly, I think
it would have eaten well.

But it wasn't.

I prefer to eat Zubair's duck
to Henry's duck.

- Henry's duck was--
- Really?

When you think about
the overcooked

and undercooked, right,
both horrible offenses.

But then all this other stuff
was going with it.

I feel like Henry made less
mistakes in his accoutrement

- than Zubair did.
- TOM: Yeah.

You guys have all been
at the top.

Yeah. We're also, you know, very
deep in the competition now.

We have our answer?

- Yeah.
- KRISTEN: All right.

let's get the chefs out here.

So, chefs, there were
some technical issues.

And unfortunately, these dishes
just weren't up to snuff.

Kristen.

Zubair, please pack
your knives and go.

I was not expecting to be here.
I was building up momentum.

I had a win under my belt,
but I'm also human.

And we will make mistakes.

And at this level,
all the small mistakes matter.

So, Zubair,
don't go anywhere,

because Last Chance Kitchen's
starting right now.

Okay.

Shuai and Henry,
make sure you tell the chefs

that someone
will be joining them

through Last Chance Kitchen
tomorrow.

Michael, Kristen, Gail,
thank you very much,

but the kitchen's mine now.

GAIL: Good luck, Zubair.

TOM: Tonight,

Zubair goes straight
intoLast Chance Kitchen.

- Pretty niche competition.
- Can't wait.

TOM:
Can he summon the strength

to battle the reigning champ?

Oh, yeah.

TOM: Watch now on Peacock
or bravotv.com.

KRISTEN:
Next time onTop Chef...

We want you to work in teams
of two

to create a dish inspired
by your time on the line.

This is called
Kama Sutra chicken.

An entire team
will be going home.

Let's have a good service!

No.

Don't start.
Don't ----ing start.