10x16 - Finale Part 1

[bunniefuu]

Previously on Top Chef...

Oh, my God!

[Dogs barking]

- [Laughing] Yeah!
- Wow!

I didn't become a chef
till later in life.

Emeril popped out of the TV

and, like, just slapped me
across the face.

- Me? Wow.
- I, myself, worked my way up.

If you put your mind to it,
you can achieve anything.

[Laughing]
Oh!

That's not the best face.

She's beautiful.

Baby Georgia is here.
Woohoo!

Congratulations, dad.

It is more important than ever
to win now.

The torchon is not set up
the way that I want it to.

It looks really simple.

And you see all these layers.

This is Brooke on a plate.

Brooke, congratulations.

You're moving on
to the finale.

Thank you very much.

You know,
I had it in my mind

that I was gonna make torchon.

This has nothing to do
with how good of a chef you are.

You just can't do it.

Josh, please
pack your knives and go.

The two of you
will be competing in the finale,

plus the winner
of Last Chance Kitchen.

So head home,
and come back raring to go.

- Cheers to going home, doll.
- [Laughs]

At stake, for the winner,

a feature
in Food & Wine magazine,

a showcase at the annual
Food & Wine classic in Aspen,

$125,000
furnished by Healthy Choice,

and the title Top Chef.

[Rock music]

This is a big house
for two people.

And it's us two.

Oh, my God,
I'm so excited.

[Both laughing]

Top two.
I can't believe it.

I never thought
I'd actually make it this far.

Being Top Chef would change
my life and my career.

And that $125,000 is staring me
in the face right now.

Good job.
[Both laughing]

I am ecstatic
to be in the top two,

in the semifinals of Top Chef.

I know, technically,
it'll be top three,

but right now,
I'm going with top two,

'cause I like the sound
of that.

And...

♪ We're in the finals ♪

♪ we're in the finals ♪

♪ ♪

♪ we're top two ♪

♪ but it's actually,
technically, top three ♪

[Both laughing]

♪ I don't know who
is coming ♪

♪ to visit me ♪

♪ in L.A. ♪

Both: Yay!

[Upbeat pop music]

♪ ♪

It's been six months
since Alaska.

Life has been a whirlwind.

What's up, dude?

The restaurant has been busy.

I've been cooking my butt off,

thinking about the finale.

This past month,
I've got the opportunity

to go stage at a restaurant
called the Vintage Cave.

A super high-end restaurant
up in Honolulu.

Trying to focus
on what I'm gonna be doing

in the finale.

Brooke comes
from a background

of working
for some high-end chefs.

I wanna just get
my technique down.

It's like a championship boxer,
right here.

I want to go into the finale
being ready, right?

We got crepe, brussel.

Double garlic, double soup.

Five-piece buns.

Two pats.

[Pans clatter]
Oh!

Take it easy, boss.

Crumbling under the camera.

Padma and Tom
isn't even here, bro.

[Laughs]

Opening up a restaurant
of my own

has always been a dream
of mine.

Winning Top Chef will let me
have that dream come true.

Hi, I'm Sheldon.
Hi.

Where you guys from?

- From New York.
- New York?

We were saying, we were here
the first week you opened.

- Get out of here.
- Yeah.

Now it's--every time we come,
it's more and more and more.

It's crazy, right?
Awesome.

Hawaii has been nothing
but supportive.

I'm never gonna forget
where I'm from.

It's made me who I am today.

It'll be a cherry on top,
to win Top Chef

and bring it home
for everyone.

We're in my backyard
right now.

D.T. Fleming Beach.

Just gonna have some friends
and some family down, you know?

Oh, I forgot the green onion.

Just cut 'em
and put 'em back inside there.

I've had to hit him a few
times for his language, though.

But I guess that happens
in the kitchen.

I'm pretty lucky
that I have a supportive wife

that let me go away.

'Cause she'd be home
with the three girls by herself.

I know I wouldn't be able
to handle that.

What do you think?
You think he's gonna win?

- Yes, yes.
- Yes?

I'm gonna go into the final
like a beast.

I wanna hear my name
at the end.

That's gonna create a better
future for those girls.

Create a better future
for my family.

Argh!

Hopefully he'll
represent Hawaii.

Put Hawaii on the map.

And I said, "yeah, he's
opening a Filipino restaurant."

[Laughter]
Urbano.

- Urbano.
- Urbano.

- Let's do balut.
- Balut eating contest!

My grandfather traveled
from the Philippines

with a dream of a better future
for his family.

Here I am,
three generations later,

doing the same thing.

Keep that Simeon legacy
alive,

battling it out
on Top Chef

for a brighter future
for my family.

I know I can win.

Coming back home,
it's been difficult to focus

on just food.

You're very handsome.
You know that?

It doesn't have to be
like that.

Being a mom is
a huge part of my life.

Deciding to do Top Chef
was one of the hardest things

that I've ever had to do,
because I had to leave

my son and my husband
and my businesses for so long.

Winning the title
would ultimately

make the whole thing worth it.


to school together.

- Mom.
- Yeah?

Sometimes you have
to go to Hudson House.

Sometimes I do
have to go to Hudson House.

After getting Hudson
off to school,

we pretty much bounce
back and forth

between the two restaurants.

My day-to-day life
is worrying about paperwork,

worrying about finances.

This is the antithesis of why
I got into this business.

If I could spend my whole day
in a kitchen, I would.

Special that I'm doing tonight,

which is actually gonna be
a pig ear salad.

There are definitely days
where I feel like

I've strayed too far
from my love of cooking.

Looking back
on the competition,

I'm so appreciative of
everything that I went through,

and I feel like, you know,
it definitely inspired me

more than I had been in years.

- That's pretty awesome.
- Look at us.

That was so quick.

Now, if only I knew
whether or not

we could get pig ears
during the finale.

[Laughs]

It doesn't get much more
romantic than this.

Candlelight,
your pretty eyes.

Aww!

My husband and I met
when I hired him

as my sous chef.

We don't spend
enough time together.

We should do this
more often.

I was this bossy chick
in the kitchen,

and he was
this surly sous chef.

So who do you think
you're gonna be up against?

Kristen.

Yeah? That'll be
a pretty solid battle.

Obviously,
the ultimate satisfaction

would be beating somebody
that I have

immense respect for in a,
you know, culinary world.

I think
you're gonna crush it.

I--whoever you
go up against.

Hi. Wanna sit down?

How are you?
I'm okay.

Right on.

You're my favorite protege.

Oh, really?
Favorite?

I only have a couple, so...

[Laughter]
Thanks for your honesty.

So now you're on the verge.
You got a game plan?

I kind of feel like I was
gaining momentum at the end.

- Right.
- But everyone else

has had a chance
to learn new things,

whereas a lot of my life is
running the restaurants

and being a mom.

You wouldn't have
gotten this far

unless you were able
to do it.

So I want you
to go k*ll it.

I'll do my best.
Thank you.

Cheers to you.

I've definitely changed
since this whole thing began.

I feel like
a stronger person now,

so I have what it takes to be
the next female Top Chef

it's good to see you.

I'm sorry
we're not in Hawaii.

I wish I could say
the same thing.

- Oh, man.
- Oh!

Right back in the mix.
It's been a while since we--

do you even remember how
to cook?

- Um...Yeah.
- Yeah?

You're such a celebrity now.

My motto in the semifinals
is think clearly

and don't let my anxiety
get the best of me.

So who do you think won
Last Chance Kitchen?

It would definitely be
a surprise to see Josh.

Who would you be surprised
if you see?

- Carla and Josie.
- Yeah.

I'm gonna go with Kristen.

She's been on fire.

Whatever happened before,
it doesn't matter.

Those last three challenges,
I wasn't cooking from the heart.

But now, here I am,
focused.

I think they'll be surprised
of what I come with.

I'm ready to cook.

The winner
of Last Chance Kitchen is...

- Ahh!
- Wow.

Welcome to Craft.

How are you feeling?

- Nervous.
- Very nervous right now.

Only two challenges
stand between you

and the title of Top Chef.

It feels like my heart's gonna
beat out of my chest.

The adrenaline is going.

I've been waiting
this whole time,

and this is what
it's all about.

Each week, there's been
another important competition

going on...

We're doing
Last Chance Kitchen again.

[All cheer, shout]

I feel like two butterflies
in the stomach.

It takes me 12 minutes
just to debone that b*tch.

You're given that second
chance, and that's amazing.

The person who redeemed
themselves the most is Kuniko.

- I got a great idea.
- You go first.

I was thinking, like,
pork burger.

I can just see Tom
going, like,

"you got a pickle.
Why wouldn't you just

make a good burger?"

You couldn't think
of a better thing to do

with pickles than
put 'em on a burger?

How friggin' original!

I just wondered, like, how
that dessert was to you guys?

- The burger was even worse.
- [Bleep].

Since you were so critical

of Lizzie
and Danyele's dessert,

your challenge is
to make your own dessert.

Welcome to your nightmare
all over again.

I need to get
some sort of redemption.

I wanted to do hay ice cream.
Hay ice cream?

Okay, freak-o.

The winning chef is C.J.

- Oh, boy.
- Oh, roommate.

- Let's go, big Ceej!
- Salt and pepper.

- Don't make it too salty.
- [Scoffs]

- C.J.
- Aw, man!

- He's still in.
- Won four in a row.

It's gonna be like a shootout
at the O.K. Corral.

[Bleep].
Whoo!

C.J.
[Cheering]

Are you kidding me, Tom?

- Big Ceej?
All: Big Ceej!

I really don't think
anyone can stop me.

- Did we test this?
- No, not yet.

Oh, [bleep] Test it [bleep].

I would prefer
one of the dishwashers

in place of Josie.

You guys didn't get enough
sauce.

She sauced her plate.
I'm--

- Kristen, please
pack your knives and go.

I'm ready to fight my way
back in the finale.

I'm going to do everything
that I can to get there.

So C.J.'s won
six battles in a row.

A record.

- I feel a little nauseous.
- A little nauseous?

Let's go!
[Cheers and applause]

This [bleep] is hard!

Oh, it's like lighting a bong.
Ha!

Woohoo!

The winning chef is...

Kristen.
[Applause]

Here you go.
Good luck.

I know Kristen's pissed.

[Bleep].

[Bleep], my hands are shaking.

The winning chef is Kristen.

Karma.
[Chuckles]

Of course, it is wifey.
I knew it.

The winning chef is Kristen.

Last Chance Kitchen
is gonna get me back.

I'm gonna do everything I can
to get there,

because I want to be
in the finale, I want to win.

And the winning chef
is Kristen.

It all comes down to this.
You're gonna have to face

the finalist of "save a chef."

The winner
of Last Chance Kitchen is...

Tom has just crowned
the winner.

The winner
of Last Chance Kitchen is...

Ahh!

Oh, yeah.

She is probably
my stiffest competition,

but I'm ready.
Let's do this.

Kristen, welcome back.

I know you've had
quite a journey.

So how does it feel
to be back, Kristen?

I'm definitely happy,
but just as nervous as always.

Here we are--three chefs--

but only one will walk away
with $125,000

furnished by Healthy Choice,

and the title of Top Chef.

It's only fitting
that the season started here

in my restaurant,
and for one of you,

it will end here
in my restaurant.

Craft will open
in three hours,

and you are going to be
my chefs.

Wow.

My heart's gonna pound out
of my chest right now.

[Laughter]

Each of you will be
responsible for an appetizer,

an entree, and a dessert.

So, chefs, I'll be in the
kitchen expediting with you.

We're in chef Tom's house,
and we gotta make sure

that his customers
are happy.

It's a lot of pressure,
but it's also a big honor.

Hopefully I don't
set this place on fire.

During the cook, guys,
Hugh and myself will be

going in the back,
checking on you guys.

Just to make sure
you're doing okay

and to give you, hopefully,
some sage advice.

This is the real thing.
We're open for service.

And my customers
are really demanding.

They expect a lot.

Please, just don't
screw this one up.

Your time starts now.

That's good luck.

I need proteins.

The first thing I see
is spot prawns.

Spot prawns.

They're alive.
They're gonna be sweet.

I want these ingredients
to speak to me.

Pork belly, fat, bacon.

[Whispering]
"Psst! Pick me.

I'm gonna make you win."

That's the spot prawns
talking to me.

[Laughs]

Ooh, chestnuts. Yes!

I'm looking at proteins.

I want to do spot prawns.

I'm doing tuna.

- That's quail.
- I'll do quail.

Somebody wanna get
this short rib?

You're doing short rib?

- Uh, yeah.
- All right.

Never mind,
I'm not doing short rib.

- All right.
- Actually, wait.

I'm so overwhelmed,
I can't commit to anything,

'cause there's too much
beautiful product.

[Sighs]

It's very frustrating.

Ahem.

First course.
Chestnut veloute.

- Okay.
- With duck confit.

My second course is a tuna.

And then dessert, think I'm
gonna do chocolate in some form.

Okay.

First course, I'm not sure.
I want to do something

with all those pretty beets
over there.

Maybe do something
with short ribs.

I don't know.
I haven't figured it out yet.

I'm gonna do spot prawns.

Second course, the quail
with some pickled grapes,

then some type
of white chocolate and fennel

and apple at the end.

Sheldon's quail dish
doesn't sound like him.

Straying
from your comfort zone,

I think it's risky.

Especially now.
Let's get cooking.

It's too nice of a kitchen.

Sheldon, what happened
to your blue hat?

What?
You're color-blind.

[Laughs]
I had to bring the red one.

I think I'm throwing a curveball
to the judges on my entree,

roasted quail
with pine nut puree.

It's definitely
out of my comfort zone,

and not the type of food that
I've been cooking all season.

But I'm doing it to show
how much I've grown.

Okay, I'm changing
my first course.

- What are you doing?
- Sweetbreads.

What's your second?

I still don't have
a full plan yet.

Kristen, it's good
to see you back.

Thanks.
Good to be back.

I'm definitely ready
to redeem myself.

The finale is where
I wanted to be

since the very first day
that I stepped in Seattle.

I'm just gonna go in
cooking my a*s off

and win this thing.

Oh, my God.

Right?
Forgot how much fun this is.

Yeah, right.
[Bleep].

[Grunts] Hey, Brooke,
there's chicken breasts

for your fried chicken,
if you want.

Thanks, Sheldon.
Sweet of you to point out.

Kristen and Brooke are
great chefs in their own right,

but I'm gonna battle
to the end.

Let the best man win.

You heard that--
best man, not woman.

[Chuckles]

[Laughter]

I would re-plate that.

It's cold.
Okay.

I'm getting really
backed up here.

Don't stop, Brooke, don't stop.
[Bleep].

I'm not gonna make it
through this round.

Bad day to have a bad day.

Knife, behind, knife!

What are you making, Kristen?
What's your main course?

Kind of a play
on tuna and veal.



This challenge is--boom--
ba*ls to the wall.

And we have to come up
with three courses,

cooked and prepped
all by ourselves tonight

within three hours.

Pshh!

How's it going?
Hi. Good. How are you?

- I'm good.
- Good.

- It's been a while.
- It has.

We sent you through
in the beginning in my kitchen.

We've been
through it all together.

Your kale salad. I know.
We've come full circle

in the season.
So what are you making?

I think I'm gonna start
with sweetbreads.

Sweetbreads? Okay.
Poach those off,

and then clean 'em
really well.

- Yeah.
- No sinew?

I'm gonna do my best
to get rid of it all

in the amount of time
that I have.

You've been really successful
with a couple of things

that are very creative.

I mean, the mussels
and frog's legs,

the lamb and the squid.
I got lucky with that one.

These were kinda
out of left field.

And can you bring something
like that to this, you think?

I'm hoping so.

If I can
actually execute it properly,

and my flavors, you know,
are good, then--

Okay, well, I'm really proud
of what you've done.

- Thank you.
- Yeah.

[Grill sizzles]
You okay there, Sheldon?

Sheldon, do not
burn down Craft.

Brooke, good luck.
Thank you.

- Hey, Kristen, how you doing?
- Good. Sorry for the mess.

It's okay. You guys are
a little sloppy here.

What's going on?
What are you making?

First course is Brussels
sprout leaves, duck rillette,

and then the chestnut veloute.

Veloute is essentially
a really rich, creamy soup.

This time around,
I'm going simple.

Not boring, not safe,
but I'm just focusing

on simple, clean flavors.

The next course is the tuna.
Okay.

And then, dessert is
a chocolate thing--chocolate.

Oh, that--
you don't know what it is yet.

Okay.

Have you at all
changed your approach?

Is there anything
that you've picked up?

Um, sometimes simplicity.

I think I try
to do too much

in a very short amount of time,
and it kind of screws me.

Do you think that's why
you were so successful

in Last Chance Kitchen,
because you only have


to put something together?

Yeah. And I had no time
to over-think it.

- Right.
- Which was good.

Kinda like--
kinda like today.

For sure.
All right.

Good luck.
Thanks so much.

Hey, Sheldon.
[Blender whirring]

- Hey, Chef. Sorry if I'm...
- That's all right.

- Making kickin' noise, right?
- That's all right, man.

Filipino--
what are you going with?

I've been doing
a little bit of homework

ever since Alaska till now,

and I think you guys
would be surprised

how much I've grown
from even from then.

I don't know,
I'm feeling quail tonight.

I'll give you one piece
of advice.

Taste, brother.
Exactly.

Taste, and re-taste.

You know,
I want to say to you

that I really admire
where you came from.

I don't think
you've lost that.

- Thank you.
- Just like myself.

A dishwasher.
And just keep working hard.

All right, man, good luck.
Right on, Chef.

- Mahalo.
- Thank you.



- "Tirteen."
- "Tirteen"!

Your pidgin's getting better
every day, Brooke.

I'm so proud of you.
How you doing? Good?

Yeah. It's kinda cool
to be cooking in Craft, huh?

Yeah.

Of course,
you want to do right,

especially in the man's house,
right?

Like you're sweating
the whole time.

- Yeah. You get lost in his...
- Blue eyes.

- You get lost in his eyes?
- Yes.

- 'Cause I do.
- Do you? I do too.

- Like right now.
- I just got lost.

Yeah.
[Laughter]

I gotta make sure that
every single dish is on point.

This is the most important meal
that I've ever had to cook.

It's my ticket
to the big show.

♪ If I was a sheet pan,
where would I be? ♪

I want to be focused, and I want
to make it through service.

For my homies.
Gangsta pouring.

Hot fire.
Yahtzee!

- [Bleep]!
- You all right?

Yeah, I just keep burning
the pistachios.

These ovens are very hot.

Are you looking good?

Ask me that
in about 20 minutes.

I have spent too much time
figuring out my dishes.

Now I'm behind
in my prep.

Honestly, I'm in the [bleep].

- You okay?
- No.

- What are you dragging on?
- Everything.

Knowing I might not make
the final two,

I start to panic a little.

It all snowballs.

Oh, this oven was
really hot.

What are you making?
Brown butter cake?

Yeah. Damn it.
I haven't made this in years.

Hopefully, I can recover this.

Brooke, you okay?

Brooke?

[Exhales]

[Bleep].

Okay, guess not.

Oh, God damn it,
I'm sweating.

[Speaks native language]
Come on, mother hugger.

Hey, Brooke, you wanna
do my dessert for me?

- No.
- Since you're the baker.

No. When's the last time
you made dessert, Sheldon?

- Never.
- Never?

What's your dessert?
White chocolate mousse,

fennel, and apples.

I gotta do a dessert,
which I'm, uh,

not known as the dessert guy.

Kristen?
What?

What you doing for dessert?

Chocolate. I made my own
homemade chocolate.

I'm worried about dessert.
Complete afterthought.

Looking at the clock,
I realize that

half my time
already went away.

And I'm, like,
"oh, well, [bleep],

I should probably
make dessert now."

Sheldon, have you seen
any sesame oil?

You going Asian?
You don't cook Asian,

you Asian person.
[Laughs]

It's a white person Asian.
[Laughs]


Push!

- Brooke, you gonna be good?
- Um, sure.

But I need to just
calm down.

You're not gonna be crazy
during service

like Carla, are you?

Take a deep breath.
[Inhales deeply]

I feel like I'm spinning
out of control.

But I think the flavors
of my short rib dish

are perfect, and my parmesan
sauce is beautiful.

Hopefully my dishes
at least hold up.

[Bleep], I feel like
I'm missing something.

I'm sweating in places
I didn't know I could sweat.

I don't want to be
eliminated again.

Five minutes!
Holy...[Bleep] show.

All right, guys, listen up.
Get your stations all set,

ready to go.
Tickets are coming in.

On the expedite,
I'm gonna order, fire, pickup.

But you guys need
to talk to each other.

Let's have a great service.
Also, can we take a second

and clean up?
The place is a mess.

This is really
gonna be a lot of fun.

I want to welcome all of you,
on behalf of Tom, to Craft.

He's not able to be with us
at the table

because he's actually expediting
for all of the chefs.

So we can blame Tom
if the spacing

in the courses
isn't just right tonight.

- [Laughs]
- Exactly.

Can you imagine
how intimidating

it must be right now
being back there with Tom,

in his restaurant?

The pressure is definitely on.

Are you more worried about Tom
than the chefs today?

You ready to order, miss?

Ordering, two prawns,
two sweetbread, two veloute.

- Holy [bleep] show!
- Plating two sweetbreads.

You guys ready?

- Got veloute coming, right?
- Two.

Let's start moving some food.
We're gonna get stuck here.

- Three sweetbreads.
- Yes.

This is for two, all right?

Let's start with Sheldon's
spot prawns.

- It's very pretty.
- I love Sheldon's radish.

I love the sea beans.

My prawn was absolutely
perfectly cooked.

It's a very difficult dish
to pull off.

It's very, very delicate.

Wanna pick up two prawns now.

- Got it, Chef.
- One minute.

One minute in the window.

Okay, let's go.

Two prawns up.
Come on!

So this is Kristen's
chestnut veloute.

And the little duck rillette.

The raw Brussels sprout
give that little kick to it.

I thought the rillette was
fine, but you just would never

serve a seared rillette
like that just by itself.

You'd have bitterness
from pickles,

you'd have cornishons.

Just a touch of acid
would make a huge difference.

Do you want
to lick the plate?

Should I take it away?
[Laughs] I'm ready to lick.

- Is that okay?
- That's so embarrassing.

I love the intensity
of flavor in Brooke's salad.

There's a lot of surprises.

The kumquat has very aromatic,
intense flavor,

but the beet is, like,
standing on its own

like a stepchild.

You know, I was back there

when she was prepping
the sweetbreads.

We talked about cleaning
sweetbreads really well.

I would have cleaned them
a little bit more,

and then I wouldn't have
cut it so thin

because I still want
that real milky softness

to a sweetbread
in the center.

Ordering, three quail,
three tuna, three shorty.

Got it, Chef.

And then one for me,
at some point.

Are those the dumplings
for the five?

- Yes.
- Make more.

You've got so much
coming behind you.

If you're gonna fire each one
to order, we're in trouble.

I'm a total [Bleep] show.

And I'm pretty sure
I'm not gonna make it

through this round.

Want me to--
do you want me to re-plate it?

Yeah, I would re-plate that.

It's cold.
Okay.

[Bleep]!

Brooke, I really need these--
I need these fast.

Two minutes.
Three minutes.

'Cause I'm getting
really backed up here.

Bad day to have a bad day.

I just need these quickly.
Okay, here you go.

I can't decide between
the quail and the tuna.

I love Kristen's tuna
because, outside,

it's perfectly seared.

The inside is nice and moist.

The lemon curd was
a little too harsh for me.

I had one bite that,
it was borderline salty.

I imagine that Kristen hit it
with sea salt

just before going out.

Or it could have been
the expeditor.

Ooh. Ouch.
[Laughter]

I need these veloutes.
I'm so desperate for them.

They're coming right now.

I'm dying up here,
and you're k*lling me.

Tom expediting
is frightening.

I peed in my pants
a little.

Kristen, those three tuna,
I'm desperate. Come on.

I feel like I'm talking
to myself up here.

Brooke's dish is, basically,
I think,

is perfectly cooked,

and it really goes well
with the complement.

I love the parmesan sauce.
It mixed well

with the braising liquid
au jus.

I love the nettle.
I love the nettle puree.

I gotta tell you...

Yeah.

- Hmm.
- Sheldon is very brave.

Quail is actually
very difficult to do.

The pine nut thing is kind of
this ode to pine nut hummus,

which is okay.
It's not my favorite.

Overall, this is not Sheldon.

This is another chef
who's put on Sheldon's hat.

I want the old Sheldon.
I agree with you, Hugh.

He's been brainwashed.
I don't know.

I don't know where he--
where he went.

I need five brown butters
behind these shorts,

and six white chocolate,
and two chocolate curry.

Just keep making desserts.

Sheldon, you gotta give me
some white chocolates, right?

- For all day.
- Brooke, I really need these--

I need these fast.
I really do.

Okay, here we go.
Desserts are out.

- Enjoy.
- Thank you.

- Here are our desserts.
- Let's do this.

Here we go.

White chocolate.

- Brown butter cake.
- Thanks, chef.

What do you think
of Brooke's dessert?

Holy smokes, that...
Is really, really good.

It's good.

Not overly buttery.

And I love the texture
on the outside.

And I also love the balance
of Brooke's combination

of the red berry because it
gives that yin and yan balance.

It's just perfect.
Yin and "yan"?

Did you say, "yin and yan"?
Yin and yan.

[Laughter]

Ten more brown butter cakes.

You have any down?
No, not yet.

Don't stop, Brooke.
Don't stop. Don't stop.

Let's try Kristen's
chocolate curry cashew.

Interesting.
Interesting.

It surprised me to combine
chocolate with a curry.

I like the chocolate
and curry together.

I don't know.

It's not a great idea.

It's a really basic dessert.

I love the flavors
in Sheldon's dessert.

Apple and fennel--I mean,
that's a great combination.

But the raw fennel just--
it distracted me

from the apples
and overpowered everything else.

The sweetness is perfect.
I love the sweetness.

But I think the fresh fennel

is actually pretty distracting,

because there's
such a big chunk.

This is amazing.
Wow.

This is, I think, genius.

This is a genius dish.

Chefs...

It's always hard running
through a service in one night.

You guys did a great job.

I'll see you back
at judges' table.

- Good job.
- Good job.

This is, like,
the worst day ever.

Brooke, it just shows you
that you really have

to be prepped up
and ready to go.

I had a really rough night.

I can do way more
than what I showed tonight.

Fire another quail, I'll
pick it up with the short rib.

If we can move that very
quickly, I'll be very happy.

Chef Tom's calling out tickets
like a drill sergeant.

Picking up one,
and then three more behind it.

So, four all day.
Serious right now?

Plating the tuna?

- Huh?
- Plating the tuna?

Maybe a little heads up
would have been nice.

- I'm hungry.
- Really?

- Yeah, I have to eat them.
- No, you don't.

Yeah, I kind of do.

I'm doing the best I can
over here.

Sauce for prawn?
Sauce for prawn.

Sauce for prawn.

Sheldon, I need sauce
for prawn.

- Sauce.
- [Groans]

[Bleep] Headache.

Once I look
into those baby blue eyes,

he can't get anything
from me.

[Chuckles]

Hi.

- Hello.
- Hello.

- How's it going?
- Bravo, Chef.

- Pretty good.
- How was it back there?

It was good actually.

You know,
Brooke was a little behind

with her mise en place
and almost completely

in the weeds, but she managed
to get out of it.

They all struggled at times.

What did you guys think
overall?

I thought
the evening was awesome.

I really thought
they did a great job.

Overall, all the menu
just seemed easy.

It was a little safe.

If they put
a little more attention

in some individual element,

it could have been perfect.

Well, that--if they were
only as fast as you are...

[Chuckles]

Then maybe
they would have been okay.

Well, I want to thank John
and Martin for joining us.

- My pleasure.
- I'm gonna go change.

And I'll see you
at Judges' Table.

- Okay, all right.
- Good luck.

Take care.

Pleasure.

- That was hard.
- That was hard.

I don't want that
to be my final note.

I don't serve desserts
in a potted bowl.

Like, ugh.

I'm worried the dessert
could send me home.

Oh, God.

Stupid red--

Stupid hat.

Tonight, two of you
will move on to compete

for $125,000

and the title of Top Chef.

And for one of you,
the road ends here.

Sheldon, let's start
with your appetizer.

My spot prawn

was cooked perfect.

I liked the flavor.

I thought it was a good dish.

It just--it sung as a really
pure, simple starter.

Tom, what did you think
of Sheldon's quail?

I thought Sheldon did a nice
job with the quail itself.

I thought
it was seasoned nicely.

The garam marsala came out,
you know, just very subtle.

But it was there.

I didn't care
for the pine nuts.

The pine nuts
was a little chalky.

Did you roast the pine nuts?

I did not roast
the pine nuts.

Yeah, Sheldon,
you made a comment to me

saying that, "you're gonna see
a new Sheldon tonight."

First of all, there's nothing
wrong with the old Sheldon.

I can tell you...
Amen.

Because that's
what got you here.

I do want to keep my style,
but I want to still show

that I've grown
from this show.

You know,
on the seasoning,

you brought
this punch of flavor,

and I think overall

the quail was well-cooked.

It just wasn't what I expect
from you.

Talk to me
about your dessert.

I think everybody knows
I'm not really a dessert guy.

I knew I wanted to use apples
and fennels.

Let me ask you
about the fennel.

Where were you coming from
with that?

I wanted something--
I don't know.

Did you peel it?

Yeah, I just took some peels
off of the tops.

- Uh-huh.
- I kind of was thinking,

"God, this could be
really cool."

And I think
those flavors can work.

But you can't just put
raw fennel in there.

It's an incomplete dish.

I'm just curious, did you
come prepared with a dessert?

No, I have a dessert
for the next round.

Yeah.
[Laughter]

No, I'm kicking myself
in the a*s for it.

Kristen, let's talk
about your appetizer.

Kristen, I thought the soup
was really nice.

I thought
the texture was great.

It was nice and velvety.
I liked the rillette.

I thought it was a nice soup.
Thank you.

You know, I think it was
an impeccably-presented soup,

but it was a one-note plate.

I thought it was a little safe
for you.

I wanted you
to push the limits.

So, Kristen,
your second course was tuna.

How did that come about?

I, you know--
really trying to think

about the last time
before I was booted out.

Trying to simplify things

and think about how service
is gonna run.

I thought it was a good choice.

The consensus at the table
was that it was, you know,

perfectly cooked.

I felt that the lemon
got bitter for me.

Did you blanche it
before you roasted it?

I was kind of going
for bitter.

I'm not sure
if that bitterness

in the celery puree
kind of worked.

Okay.

Tell us about your chocolate
with curry cashew.

Were you happy with it?
No.

- Okay.
- It was in a [bleep]

Little bowl, and I gave you
a bowl of chocolate.

Like, I don't--no.

Ugh.
I mean, it tasted to me

like a badly thought out
pot de creme

that was kind of overdone.

Ouch.

I have to tell you, though,

I actually liked the flavor.

I mean, I think that the dish
really could be something.

But not tonight.

Not tonight.

Brutal.

Brooke, let's talk
about your first dish.

I thought you did a nice job
with the sweetbreads.

They were nice and crispy.

I thought the kumquats added
a nice bright note to the dish.

Look, we talked initially.

I went into the kitchen,
and we talked about sweetbreads.

And all the elements
worked really well together.

The only thing I would say is,
I'd clean them more.

Yeah.
I think my biggest challenge

was just my timing tonight.

I was cleaning them to order.

Just shows you
that you really have

to be prepped up
and ready to go.

I mean, you were struggling,

and so, when the tickets
started coming in,

you're still, you know,
doing mise en place,

and a lot of stuff
was just incomplete.

Let's move on
to your second course.

Brooke, I think
that your short ribs were--

they were delicious.
I liked the parmesan cheese,

and I liked the addition
of the nettles.

I thought the sauces
on your dish

were better than any
in that course.

I was about to take
some of that tuna Kristen did

and sweep up some more
of that sauce.

Let's move on
to your dessert.

I thought it was great.

The cake was perfectly moist
and beautiful.

The topping
of the blackberries was great.

I thought
it was pretty damn good,

and so did John Besh
and so did Martin Yan.

What about--you know,
the cake was nice,

but it's just not
a restaurant dessert.

To me it seemed
very unfinished.

I had a really rough night
tonight,

and I can do way more
than what I showed tonight.

And I just would love the chance
to actually show that.

Well, thank you very much,
chefs.

We will call you back
in a bit.

Initial thoughts, Tom?

All three of them had some
high points and some low points.

I know we don't take past
performance into consideration,

but it's sometimes hard
not to think

about what they've all
been through for the season.

Sheldon's performed well.
Yeah.

He's made a few clunkers
here and there,

but he's performed really well.
I did like his quail.

Oddly enough, I thought
his dessert was interesting.

To see him evolve
from where he was

and now where he is
has been amazing.

Without a doubt.
Forget about whether or not

we're used to him
with bigger flavors.

If he decides to go
in a different direction,

I commend him
for trying to push it.

But what he's brought
so far this season

in that flavor profile
that he so often cooks in

has benefited him so well.

- Oh, I agree.
- And it just fell flat tonight.

Kristen fell on her sword,

'cause she k*lled
in Last Chance Kitchen.

I mean, dish after dish
was just so good.

Mmhmm.

She's got
an amazing skill set, that kid.

Her first course
of the rillette

in a way was the richest.

Her tuna was
pretty good too.

Her dessert,
the flavors were good,

but, you know,
really not ex*cuted well.

You know, Brooke, I think
her first course was good.

I think her second course
was good.

Brooke's short ribs
were delicious.

Given the fact that you said
she was pretty behind in prep

and really weeded
at the beginning,

she got her stuff out,
maybe it wasn't as nuanced

as in the first course,

but the other two I thought
were really, really strong.

Brooke has been solid
all season long.

I just think there was
a little bit

of a lack of focus tonight.

It's really sad
that one of these chefs

has to go home tonight.

They all had a great season.

And so, you know,
it's a tough one.

Yeah.

Any one of us
could get called.

It's down to three.
It's a one-in-three chance.

Okay, I think we know
which two are moving on

to the finale.

[Tense music]

♪ ♪

Chefs, for tonight's
challenge, you were asked

to come into my restaurant
and take it over.

And for the most part you guys
did a really nice job.

Brooke, you had
a great season.

Your food is very complex,

but it never comes off
being showy.

Tonight, you got behind
on your prep.

It was a bit
of a rough service.

Sheldon, all season long,
you've put together

some dishes that I think
are new and exciting.

Tonight, it seemed
like you were reaching

for something different.

Unfortunately,
in reaching for that,

you didn't bring the old
with you.

You kind of lost yourself
a little back there.

Kristen, you left the
competition a little too soon

this season, but you struggled
to get back in,

you're here, you put together
some beautiful dishes

in Last Chance Kitchen.

Tonight, you played it
a little safe.

This is a tough one,

because watching all three
of you all season long

has just been fun.

You bring a certain joy

and a certain enthusiasm
to what you do.

Unfortunately, it's gonna be sad
to see one of you go.

Sheldon...

Please pack your knives
and go.

It's been an amazing ride.

You know,
I came here, you know,

I showcased,
I got to honor my father,

I got to cook for Hawaii.

You know, I couldn't ever
imagine this ever to happen.

So it's been beautiful
along the way.

Thank you guys all.

It's been great watching you.

Brooke and Kristen,

that means you're in the finale.
Thank you.

- Congratulations.
- Thanks, dude.

Come here.

[Sighs]

I'm definitely disappointed

to come so far and so close.

You know, I wanted
to bring home the title,

but I fell a little short.

That's a heavy one.

I'm sure
we'll see each other again.

- [Chuckles] Yeah.
- All right, guys. k*ll it.

- Bye, Sheldon.
- Bye.

I'm gonna go home
with my head held high.

I think I came and represented
the state of Hawaii.

I'm gonna continue
to cook from my heart.

Aloha.

And then there were two.

Congrats, lady.

Congrats to you.

I always wanted to win,

but now it means more to me now
than it ever has.

You fought your way back.

Now I just have
to edit my menu.

And I have to compete
against you.

Ugh.

To have a spot
in the finale is amazing.

This is exactly
what I was looking for

during Last Chance Kitchen,

trying to make my way back in,
and I did.

It feels weird.

Knowing that the title
is one challenge away,

I want it.

I can feel it.
Who would have thunk?

I know.
That it'd be us?

- Mm-hmm. That's fun.
- Kind of cool. Yeah.

Next, on Top Chef...

For the first time ever,

it's all taking place
in front of a live audience.

I've never been more nervous
at a finale in my life.

The stakes are so high.

Something's burning.

Look at that.

C.J.'s completely burning
those pigs' ears.

This is a career changer.

You got a strategy
for this?

- Cook yours perfectly.
- Wow.

You need to sauce those plates
right now.

I'm so jealous
of what they're doing right now.

Holy [bleep], Chef.

You've come this far.

You don't want
to end up second best.

I get why you're doing it,

although I'm still not sure
why you're doing it.

Congratulations.
You are Top Chef!

[Cheers and applause]