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- PREVIOUSLY ON TOP CHEF...
- WELCOME TO ALASKA.
NEVER DID I THINK THAT I'D MAKE IT TO THE LAST FRONTIER, ALASKA.
- CHEFS, HERE SALMON IS KING.
- HOW AWESOME IS THIS? - WHOO!
BEING HERE ON THE DOCKS REMINDS ME SO MUCH OF MY DAD.
HE WOULD LOVE TO WATCH ME TODAY.
- ANY NEWS YET ON THE BABY?
- SHE'S HAVING SOME CONTRACTIONS, SO--
- SO THAT'S ANY MOMENT. - ANY--YEAH.
- I THINK SHELDON'S SEEMS TOO THICK,
AND IT REMINDED ME MORE OF BABY FOOD.
WELL-FLAVORED BABY FOOD.
- I MEAN, I THINK THE BIGGEST PROBLEM WITH LIZZIE'S DISH
IS SHE DIDN'T MARINATE THE SALMON IN BEET AND CITRUS
BEFORE SHE COOKED IT.
- WELL, THIS FAR IN THE COMPETITION,
I'D BE A LITTLE BIT MORE DARING.
- BROOKE'S BROTH IS REALLY NICE. - SHE NAILED THE BREAD.
- SO THE WINNER IS BROOKE. - THANK YOU.
TO BE IN THE TOP THREE, I JUST CAN'T BELIEVE IT.
- LIZZIE, YOUR SALMON JUST WASN'T SEASONED.
- DID YOU TASTE A WHOLE SLIDER?
- I TASTED ALL THE COMPONENTS.
- SEE, THAT'S NOT THE SAME.
LIZZIE, PLEASE PACK YOUR KNIVES AND GO.
THREE CHEFS REMAIN,
ALL FIGHTING TO WIN 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]
♪ ♪
- I FEEL LIKE I JUST RAN A MARATHON.
- I THINK I ONLY SIGNED UP FOR THE 5K, THOUGH.
AND SOMEHOW I'M RUNNING THE FULL THING.
IT FEELS REALLY, REALLY GOOD TO BE IN THE TOP THREE,
BUT I'M ALWAYS THINKING OF MY WIFE.
SHE'S ABOUT A WEEK OVERDUE, I GUESS.
AND IT'S DIFFICULT NOT BEING ABLE
TO BE WITH MY FAMILY RIGHT NOW.
SO FOR ME IT'S SUPER IMPORTANT TO NOT LET THEM DOWN.
- LET'S GO HAVE SOME BREAKFAST.
- WHAT IS THAT? - OH, MAN!
"GOOD MORNING, CHEFS.
HEAD TO THE EAGLECREST FOR YOUR NEXT QUICKFIRE."
- QUICKFIRE.
- "DRESS WARM." - EAGLECREST.
THAT SOUNDS LIKE--I DON'T KNOW. A MOUNTAIN.
- THAT SOUNDS LIKE SOMETHING HIGH.
- THE TOP THREE IS MORE THAN A BIG ACHIEVEMENT FOR ME,
BUT I WANT TO BE HERE AT THE END
AND HAVE THAT TITLE OF BEING TOP CHEF.
OH, IT LOOKS LIKE WE'RE GOING SOMEWHERE.
- WE'RE STARTING TO GO UP ALREADY.
- WAY UP ON THE MOUNTAIN. - SHUT UP.
- IT'S GONNA BE STRAIGHT UP.
- WHAT'S THAT IN THE FRONT THERE?
- WHAT THE HELL IS THAT?
- THAT IS A HELICOPTER.
- I'M NOT GOING IN THAT THING.
- HELLO. - HI.
- HELLO. - I'M JENNIFER.
I'M GONNA BE YOUR PILOT. - OH, MY GOD.
- AND I'M GONNA TAKE YOU TO MEET PADMA.
- OH, MY GOD.
- I'M SO SORRY. - NO, YOU'RE NOT.
- IT'S KIND OF FUNNY.
- FLYING IN A HELICOPTER
IS THE EPITOME OF ALL OF MY FEARS COMBINED.
I CAN'T BREATHE.
BEING ENCLOSED IN A TIGHT SPACE, NO CONTROL WHATSOEVER.
- I'VE GOT SURVIVAL GEAR FOR SEVEN DAYS.
IT SHOULD ONLY BE ABOUT 15 MINUTES TO GET THERE.
YOU'LL BE FINE.
- I'LL LIVE.
JUST WAIT FIVE MINUTES UNTIL MY XANAX KICKS IN.
- HERE WE GO, BROOKE.
- OH, MY GOD. - YEAH.
- I'M NOT GONNA LOOK.
- I'VE NEVER SEEN THIS MUCH SNOW IN ONE PLACE.
JUST HOW BIG ALASKA IS--
IT'S JUST BREATH-TAKING.
- OH, MY GOD, BROOKE. YOU'RE MISSING.
BROOKE IS SQUEEZING MY ARM PRETTY TIGHTLY.
I HOPE SHE OPENS HER EYES, BECAUSE, TO SEE THESE MOUNTAINS
AND THESE GLACIERS, IT'S NOT SOMETHING
THAT I'LL PROBABLY GET TO SEE AGAIN IN MY LIFETIME.
- WHOA!
- IT'S AWESOME, ISN'T IT?
- I AM SO OVERWHELMED BY THE BEAUTY
OF WHAT IS AROUND ME
THAT I ALMOST DON'T EVEN CARE ANYMORE
THAT I'M IN THE HELICOPTER.
HOLY [bleep].
- NOT THAT BAD, WAS IT?
- WE'RE LANDING ON A GLACIER.
THERE'S DOGS EVERYWHERE.
I WOULD DIE FOR SOME GOOD ***. [laughs]
- HOLY [bleep]. THIS IS COOL.
[dogs barking]
- ARE YOU KIDDING ME? - HEY, GUYS.
HOP ONBOARD. I'M GONNA TAKE YOU THE REST OF THE WAY.
- WE'RE GOING DOG SLEDDING.
- ALL RIGHT. - WHOA!
- YEAH! - OH, MY...
- OH, MY GOD. THIS IS AWESOME.
- OH, MY GOD.
I HAVE THIS LITTLE KID EXCITEMENT IN MY STOMACH.
THIS IS THE COOLEST THING I'VE EVER DONE IN MY WHOLE LIFE.
- BY FAR.
- OKAY. PUT ON THAT BRAKE. WHOA.
- THAT WAS SOME UNEXPECTED TRANSPORTATION.
- GOOD MORNING, CHEFS.
PRETTY AMAZING, HUH? - AWESOME.
- YOU'RE STANDING ON NORRIS GLACIER
AT THE BASE OF GUARDIAN MOUNTAIN.
- YOU MADE IT TO THE FINAL THREE, BUT IT'S NOT OVER YET.
THIS IS IT. THIS IS THE FINAL PUSH.
- ONLY TWO OF YOU WILL MOVE ON TO COMPETE IN THE FINALE.
- OUCH.
- WE'RE AT THE ALASKA HELI-MUSH DOGSLED CAMP
WHERE TRAINING IS GOING ON FOR THE IDITAROD.
- THE MEN AND WOMEN HAVE BEEN TRAINING
ON THIS GLACIER FOR MONTHS.
THE FOOD HERE IS KIND OF WHAT YOU'D EXPECT AT A TRAINING CAMP.
NOT REALLY GOURMET.
- YOUR QUICKFIRE IS TO CREATE A DISH IN 30 MINUTES
USING WHATEVER YOU FIND HERE IN THE CAMP.
CHEFS, THIS IS YOUR LAST QUICKFIRE BEFORE THE FINALE.
MAKE IT COUNT.
YOUR TIME STARTS NOW.
- [exclaims] - THIS IS THE FIRST TIME
I HAVE EVER SET FOOT IN SNOW LIKE THIS.
I'M DEFINITELY HAVING A BLAST.
THESE OVENS WORK? - YEAH, THEY'RE ON.
THE KITCHEN IS SUPER TINY.
THERE'S NO ELECTRICAL EQUIPMENT,
AND THEY'VE GOT THESE LITTLE BURNERS HERE.
IT'S DEFINITELY A CHALLENGE.
23 MINUTES. - ALREADY?
OH!
WHAT'S YOUR GUYS' MAIN PROTEINS, GUYS?
- GONNA DO HALIBUT.
WHAT ARE YOU MAKING? - I'VE GOT HALIBUT ALSO.
- STOP COPYING ME.
SHELDON IS ALSO COOKING HALIBUT.
SO I WANT TO SEPARATE MYSELF AND DO A WARM VINAIGRETTE
WITH SOME BEETS AND SOME RED CURRANT JELLY.
I JUST NEED TO PUT IT ALL TOGETHER NOW.
I MEAN, THAT'S THE CHALLENGE IN ITSELF
IN EXTREME CONDITIONS LIKE THIS.
- I'M DOING BREAKFAST.
- SERIOUSLY? - WHY NOT?
- JOSH IS MAKING BREAKFAST, WHICH SEEMS
TO BE THE ONLY THING HE CAN COOK.
- WERE THERE FRESH HERBS OVER THERE, GUYS?
- I DON'T KNOW. - FINE.
I'M GONNA MAKE A CORN CAKE WITH AN EGG AND SMOKED SALMON.
- 14 MINUTES, GUYS.
BACK AND FORTH.
JOSH AND I REPRESENT
THE HEAVIER-SET GUYS HERE ON TOP CHEF.
WE CALL OURSELVES TEAM HUSKY. [dog yaps]
BUT BEING OUT HERE WITH ALL THESE DOGS, WE ARE DEFINITELY
WITH THE REAL TEAM HUSKY.
[dogs barking]
- WHAT IS YOUR TYPICAL DIET LIKE
WHEN YOU'RE TRAINING FOR THE RACE?
- CARBS. CALORIES. - CARBS.
- LOTS OF CALORIES. - WHEN YOU'RE WORKING OUTSIDE
AT 20 BELOW-- - SO WHO EATS MORE,
YOU GUYS OR THE DOGS?
- THE DOGS. - THE DOGS.
- WELL... - DEPENDS.
- IT'S PRETTY CLOSE.
- SIX MINUTES. HERE.
OVER HERE. - OH, THANK YOU.
I WANT TO FRY THE EGGS OVER EASY,
BUT, JUST WITH RUNNING THROUGH THE SNOW BACK AND FORTH,
I'M NOT GONNA HAVE TIME TO FRY.
SO I END UP SCRAMBLING THEM.
SO NOW THE TEXTURES OF THIS DISH
ARE IRONICALLY GONNA BE A LOT LIKE MUSH.
- WHY WON'T YOU SEAR?
- THE OVENS DO WORK DIFFERENTLY.
I DON'T KNOW IF IT'S THE STOVE OR THE ALTITUDE.
BUT I PUT MY FISH IN A PRETTY HOT PAN,
AND IT COOLS DOWN REALLY QUICKLY.
- ONE MINUTE. - ONE MINUTE?
[bleep].
[timer beeps] WHOO!
[dogs barking]
- THANK YOU.
THANK YOU. - IT SMELLS DELICIOUS.
both: YEAH. IT SMELLS AMAZING.
- OH, MY GOD. - BROOKE, LET'S START WITH YOU.
WHAT'D YOU MAKE? - I MADE A PAN-ROASTED HALIBUT
TOPPED OFF WITH A LITTLE LEMON ZEST AND SMOKED SEA SALT,
A PANZANELLA SALAD WITH WALNUTS,
AND A RED CURRANT AND BEET VINAIGRETTE.
- THE FLAVOR'S REALLY GOOD. I LIKE THE ARUGULA.
THE CRUNCH IN THE BREAD'S REALLY GOOD.
- MM, I'M REALLY PICKY, BUT I REALLY LIKED IT.
- LET'S MOVE ON TO WHAT LOOKS LIKE A FORM OF BREAKFAST.
I'M GONNA GUESS THAT YOU MADE THIS, JOSH.
- SHOCKING, RIGHT? - SHOCKING.
- SO WHAT I'VE DONE IS A CORNMEAL CAKE
THAT'S GOT A LITTLE BIT OF CANADIAN BACON
AND CHEDDAR CHEESE, THE SCRAMBLED EGG,
SOME SOCKEYE SMOKED SALMON,
AND THEN JUST TOPPED WITH A LITTLE BIT OF ARUGULA.
- THE EGGS, IT'S JUST STRAIGHT UP SCRAMBLED OR--
- STRAIGHT UP SCRAMBLED. YEAH.
- REALLY? OKAY.
- THE CORN CAKE WAS WONDERFUL.
THAT'S REALLY WHAT WE EAT UP HERE, AND WE LOVE
THAT GOOD, HEARTY CAMP FOOD.
- MM-HMM.
SHELDON, TELL US ABOUT YOUR DISH.
- I ALSO DID A PAN-ROASTED HALIBUT WITH A TOMATO SAUCE
THAT'S MADE WITH SOME CHICKEN BROTH, SOME CHERRY TOMATOES,
AND FINISHED OFF WITH SOME SESAME-FRIED BOK CHOY
AND A PICKLED RADISH ON TOP.
- THE HALIBUT'S NICELY COOKED.
THE SAUCE IS-- IT'S KIND OF A SALTY FLAVOR TO IT.
- WHAT DID YOU THINK, JEREMIAH?
- IT IS GREAT. REALLY GOOD.
- IS IT GOOD AS WINNING THE JUNIOR IDITAROD?
- PRETTY CLOSE. - PRETTY CLOSE.
- YEAH.
- YEAH. - THANKS A LOT.
- THANKS. THIS WAS FUN. - THANK YOU GUYS.
- THANK YOU. - AND GOOD LUCK IN THE IDITAROD.
- YEAH. - WE'LL BE ROOTING FOR YOU.
OKAY, TOM, HOW'D OUR CHEFS DO?
- WE'RE COOKING IN A CAMP UP HERE ON A GLACIER.
THERE'S A LIMITED PANTRY. I THINK THEY DID PRETTY GOOD.
YOU KNOW, BROOKE PUT TOGETHER A REALLY NICE DISH.
I LIKED THE ARUGULA. REALLY LOVED THE WALNUTS.
BUT WHAT REALLY MADE THE DISH
WAS THE CRUNCH FROM THE CROUTONS.
JOSH GAVE US A NICE BREAKFAST.
THE EGGS WEREN'T MIXED ENOUGH, SO THE WHITES AND THE YOLKS
WERE KIND OF SEPARATED, BUT IT WAS STILL SCRAMBLED.
A LITTLE WEIRD.
SHELDON PERFECTLY COOKED THE HALIBUT.
I LIKED THE BOK CHOY, A LITTLE TOMATO.
THE ONLY THING WAS THAT SAUCE WAS VERY ONE-NOTE.
BUT AGAIN, ALL AND ALL, REALLY NICE DISHES.
- TOM, PLEASE ANNOUNCE THE WINNER.
- BROOKE.
- THANK YOU. WINNING THIS QUICKFIRE TODAY
IS LIKE THE ICING ON THE CAKE.
CONQUERING MY FEARS HAS BEEN PROBABLY THE GREATEST ASPECT
OUT OF EVERYTHING THAT I'VE DONE HERE.
- CONGRATULATIONS, BROOKE.
YOU'RE ON QUITE A ROLL. - TRYING TO KEEP IT THAT WAY.
- MY WATER BROKE, AND WE'RE HEADING TO THE HOSPITAL.
- I REALLY WANT TO BE THERE.
- I LOVE YOU.
[dogs barking]
- FOR YOUR NEXT CHALLENGE, I HAVE ANOTHER SURPRISE FOR YOU.
COME WITH ME.
- YOU'RE JUST FULL OF SURPRISES TODAY.
- BYE. - SEE YOU LATER.
- I'M SERIOUS. LET'S GO.
ALL RIGHT, GUYS. THANK YOU.
STEP INTO MY CHARIOT.
- I'VE NEVER SEEN PADMA DRIVE.
I THINK SHE GETS CHAUFFEURED AROUND,
SO I HOPE SHE CAN ACTUALLY GET US HOME SAFELY.
- SO WHAT'S THE SURPRISE?
[laughter]
- WHAT DO YOU GUYS THINK IT IS?
- I-- - I THINK IT'S A PERSON.
- YEAH. - I REALLY WANT TO SEE A BEAR.
[laughter]
- WOW.
THE TABLE'S SET.
WOW! - CHEFS.
[laughter]
- MEET ROY CHOI. - ROY CHOI.
- YOUR GUEST JUDGE. - HOW YOU DOING?
- HE'S THE COFOUNDER OF KOGI AND A-FRAME IN LOS ANGELES.
AND OF COURSE YOU KNOW RETURNING JUDGE EMERIL LAGASSE.
- HI, CHEFS. - ROY, DO YOU RECOGNIZE ANYBODY?
- YEAH, I RECOGNIZE THIS GIRL RIGHT HERE.
- HOW ARE YOU, ROY? - YEAH.
SHE USED TO COOK AT THE RESTAURANT
I ACTUALLY COOK AT RIGHT NOW.
EVER SINCE KOGI BLEW UP THE SCENE,
WE'VE BEEN FRIENDS SINCE DAY ONE.
- THAT AIN'T GONNA BUY HER ANY EXTRA POINTS, THOUGH.
- YEAH, THERE AIN'T NO POINTS. - COME ON.
ROY CHOI STARTED THE WHOLE GOURMET FOOD TRUCK REVOLUTION,
AND HE'S A VERY HUGE NAME IN LOS ANGELES.
- ROY AND I HAVE COOKED YOU A SPECIAL LUNCH IN CELEBRATION
OF YOU BEING THE FINAL THREE.
SO PLEASE HAVE A SEAT AT THE TABLE,
AND WE'LL BEGIN. - OKAY. GREAT.
SEE YOU SOON.
- THE WAY THAT I CLEAN RICE IS,
WHEN I WASH IT, I TRY TO TRANSFER ALL OF THE ANCESTORS
AND ALL THE SPIRITS AND ALL THE ENERGIES
THAT SURROUND MY WHOLE EXISTENCE,
PUT THAT INTO EVERY SINGLE KERNEL OF RICE AS WE WASH IT.
- I LOVE IT. - YEAH.
- I LOVE IT. - THAT'S HOW WE COOK
ON THE STREETS OF L.A. - I LOVE IT.
THERE'S NO SUGAR IN SOUTHERN CORNBREAD.
JUST SALT.
IT SMELLS INCREDIBLE ALREADY.
- THANK YOU, CHEF.
- MAKE SURE YOU SERVE ME THE BIG PIECE.
- OKAY. - [laughs]
- WELL, IT SMELLS FANTASTIC.
- YOU CAN SMELL IT DOWN THE STREET.
IT'S SMELLING GREAT.
- TODAY'S TURNING OUT TO BE ONE
OF THE MOST EPIC DAYS OF MY LIFE,
TO BE SITTING AT A TABLE AND EATING FOOD
THAT EMERIL AND ROY CHOI COOKED FOR US.
- BEFORE WE BEGIN, MAKE A LITTLE TOAST.
TO THE FINAL THREE.
HERE WE GO.
PLEASURE COOKING WITH YOU, BROTHER.
- THANK YOU.
- ROY, TELL US WHAT DISH YOU MADE.
- WE MADE A DISH CALLED KALBIJJIM,
WHICH IS BRAISED SHORT RIB.
- IT'S DELICIOUS. - IT'S GORGEOUS.
- THIS DISH REPRESENTS A SIGNIFICANT MOMENT IN MY LIFE
WHEN I KNEW I WANTED TO BECOME A CHEF.
I DIDN'T BECOME A CHEF TILL LATER IN LIFE.
TILL I WAS, LIKE, 25,
LIKE, I WAS-- I WAS A SCUMBAG.
I MEAN, LIKE, STRAIGHT UP.
YOU DID NOT WANT TO, LIKE, MEET ME ON THE STREET.
I WAS REALLY AT A BAD PLACE.
AND THIS DUDE WAS ON THE TV, MAN.
- ME? - YEAH, TO BE HONEST.
WHAT YOU WERE COOKING WAS BRAISED SHORT RIB AND RED WINE.
AND I WAS LYING THERE, AND THAT'S WHEN EMERIL POPPED OUT.
HE POPPED OUT OF THE TV, AND, LIKE, JUST SLAPPED ME
ACROSS THE FACE.
- WOW. - I GOT UP,
AND I WIPED THE SNOT FROM MY EYES.
AND I JUST LOOKED IN THE MIRROR.
AND I WAS JUST, LIKE, WASHING MY FACE.
AND THAT WAS IT.
I STARTED RESEARCHING CULINARY SCHOOLS.
AND THEN FROM THAT MOMENT ON
THAT'S ALL I'VE DONE IS COOK.
- THAT'S REALLY COOL.
- TO HEAR HIM TALK ABOUT HOW EMERIL HELPED HIM
IN A WAY THAT EMERIL PROBABLY HAD NO IDEA,
IT'S INSPIRATIONAL.
THIS IS LIKE GRANDMA, YOU KNOW,
EVERY TIME I TAKE A BITE OF CORNBREAD.
I HAVE A DEBATE, EMERIL,
AND I'D LIKE TO GET YOUR OPINION ON THIS.
WHEN IT COMES TO CORNBREAD, SUGAR OR NO SUGAR?
- NO SUGAR. - ABSOLUTELY.
I AGREE. - WHY I DID CORNBREAD IS,
BECAUSE, YOU KNOW, I STARTED WASHING POTS AND PANS
WHEN I WAS TEN YEARS OLD IN A PORTUGUESE BAKERY
WHERE I GREW UP.
AND PORTUGUESE BAKERS TOOK A LIKING TO ME
AND SHOWED ME HOW TO MAKE BREAD.
SO IT WAS THAT MOMENT WHEN I WAS LEARNING TO BAKE THAT I REALIZED
THAT I WANTED TO BE A COOK.
- I, MYSELF, STARTED AS A DISHWASHER
AND WORKED MY WAY UP THE SAME AS HE DID.
IF YOU PUT YOUR MIND TO IT, WORK HARD,
THAT YOU CAN ACHIEVE ANYTHING.
THIS IS TOTALLY SOMETHING THAT I WOULD MAKE BACK HOME, ACTUALLY.
VARIED ALONG THE LINES OF-- - STOP KISSING ***.
- COME ON.
COME ON. - CHEFS, THESE AMAZING STORIES
BRING US TO YOUR ELIMINATION CHALLENGE.
- OH.
- WE WANT YOU TO MAKE A DISH THAT REPRESENTS THE MOMENT
WHEN YOU KNEW YOU WANTED TO BE A CHEF
FOR THE REST OF YOUR LIFE.
- IT'S HARD TO THINK BACK, ISN'T IT?
- YEAH, I WAS LIKE FOUR.
IT'S REALLY DIFFICULT FOR ME TO SORT OF WRAP MY HEAD AROUND,
BECAUSE I'VE KNOWN THAT I WANTED TO BE A CHEF FOR AS LONG
AS I CAN REMEMBER BEING ALIVE.
- CHEFS, TO COMMEMORATE THIS MOMENTOUS OCCASION,
YOU WILL BE COOKING FOR THE GOVERNOR OF ALASKA
AND HIS FIRST LADY AT THE GOVERNOR'S MANSION.
TONIGHT YOU'LL HAVE 2 1/2HOURS TO PREP AND COOK.
TOMORROW YOU'LL HAVE AN HOUR AND A HALF TO FINALIZE YOUR DISHES
AT THE GOVERNOR'S MANSION.
- SO I WOULD NOT HOLD BACK AT ALL.
- ROY AND EMERIL, THANK YOU FOR COOKING FOR US.
I KNOW YOU GUYS HAVE A LOT OF THINKING TO DO.
- THANK YOU SO MUCH FOR LUNCH.
IT WAS AMAZING. - THANK YOU.
- A GREAT LUNCH. - YOU ALL CAN DO THE DISHES.
[laughter]
- WE'LL SEE YOU TOMORROW. - OKAY.
GOOD TO SEE YOU GUYS. - BYE.
- YOU CAN CLEAN THIS LATER, JOSH.
- YEAH. YEAH.
THERE ARE SOME DISHES THAT RESTAURANTS I WORKED AT
SO SIGNIFICANT IN MY CAREER,
BUT THEN THERE'S THE FOOD THAT I GREW UP WITH
THAT MADE ME THE CHEF THAT I AM TODAY.
[cell phone buzzing]
- THAT YOUR PHONE? - MY PHONE'S GOING OFF.
OH, I NEED TO GO MAKE A PHONE CALL.
- YOU THINK IT'S HAPPENING?
- I THINK IT MIGHT BE.
[cell phone ringing] - HELLO?
- HEY, BABY. - WE'RE HEADING TO THE HOSPITAL.
I WAS COOKING, AND MY WATER BROKE.
- I REALLY WANT TO BE THERE.
- I KNOW. IT'S OKAY, BABY.
I LOVE YOU. - I LOVE YOU.
- CAN YOU IMAGINE HAVING A BABY, NOT HAVING YOUR HUSBAND THERE?
- NO.
- I CAN'T EVEN IMAGINE WHAT JOSH IS GOING THROUGH
NOT BEING THERE FOR HIS WIFE.
- DO YOU THINK YOU'LL GET TO COME HOME SOON?
- I HOPE SO. I HAVE NO IDEA.
- WELL, IF YOU ARE STILL COMPETING, YOU JUST NEED TO WIN.
- I LOVE YOU. - OKAY. I LOVE YOU.
- THE FACT THAT SHE HAS TO GO THROUGH THIS WHOLE PROCESS,
YOU KNOW, WITHOUT ME, IT JUST-- IT HURTS.
- WELL? - WHAT'S UP, MAN?
- SO THE PROCESS HAS STARTED. SHE'S GONE INTO LABOR.
- RIGHT ON. - YEAH.
- ARE YOU OKAY?
- I DON'T KNOW.
- LET ME KNOW IF YOU NEED BREATHING EXERCISES.
I CAN HELP YOU THROUGH THAT.
- APPRECIATE IT. [laughter]
SO, YEAH, I MEAN, IT COULD BE, YOU KNOW,
HOURS OR DAYS EVEN NOW.
SO IT'S LIKE THERE'S NO TELLING.
- DO YOU WANT TO GO HOME?
- NO. [laughter]
NO. I MEAN, EVENTUALLY, YES. - RIGHT.
- BUT JUST NOT RIGHT NOW. - NOT RIGHT NOW?
- ALL RIGHT, GUYS. READY TO COOK?
- LET'S DO IT.
- THIS IS DEFINITELY TURNING OUT
TO BE A BIG DAY.
- YEAH, RIGHT?
- I WAITED TILL THE VERY LAST SECOND.
IT BIT ME IN THE ***. - IT'S A LITTLE TOO SALTY.
- ONE MISTAKE IS GONNA SEPARATE
SOMEONE FROM EITHER GOING HOME OR GOING TO THE FINALE.
- [sighs]
- WE HAVE 2 1/2 HOURS TO PREP AND COOK OUR DISH.
I FEEL LIKE I NEED THAT ENTIRE 2 1/2 HOURS
TO JUST CONCEPTUALIZE MY DISH.
- BROOKE, YOU KNOW WHAT YOU'RE DOING YET?
- NOPE.
- I'M GOING TO ASK YOU ALL THE TIME.
- I'M STUCK IN MY HEAD AT THIS MOMENT.
I CAN'T THINK OF WHAT TO MAKE. - HEY, BROOKE.
- WHAT? - YOU KNOW WHAT YOU'RE DOING?
- NOPE.
- THIS PREHISTORIC FISH.
WHEN I THINK ABOUT THE MOMENT WHEN I WANTED TO BECOME A CHEF,
I THINK ABOUT SAM CHOY,
ONE OF THE FOUNDERS OF HAWAIIAN REGIONAL CUISINE.
HE HAS A COOKING SHOW IN HAWAII.
AND TO SEE ON TV A CHEF ACTUALLY DOING IT KIND OF VALIDATED
WHAT I WANTED TO DO IN LIFE.
SORRY, BROOKE. - WATCH YOUR SCALES, DUDE.
THAT'S A LOT OF FOIE GRAS. - YEP.
THE DEFINING MOMENT FOR ME IN BEING A CHEF
WAS THE FIRST MOMENT THAT I TASTED FOIE GRAS.
IT HAD THIS DELICATE LIVER FLAVOR, AND THAT REALLY CHANGED
THE WAY THAT I THOUGHT ABOUT FOOD.
SO I'M MAKING A FOIE GRAS TORCHON.
USUALLY, IT'S A TWO- TO THREE-DAY PROCESS.
I'M TRYING TO DO IT IN FOUR HOURS.
I'M EITHER GONNA LIVE BY IT, OR I'M GONNA DIE BY IT.
- HEY, CHEFS.
- HEY, CHEF. - HOW'S IT GOING?
- GOOD.
- HEY, SHELDON. - HEY, CHEF.
- YOU LOOK LIKE YOU'RE READY TO GO.
- WELL, THIS IS ALL MY GARNISHES,
BUT THE DISH IS GONNA BE SNAPPER, OR ROCKFISH.
- I'VE NOTICED THAT EVERY TIME SOMEONE'S COOKED FISH,
THEY ALWAYS START WAY TOO SOON.
MAYBE IT'S THE CLOCK. PEOPLE GET NERVOUS.
- DEFINITELY.
BUT I'M GONNA KEEP THAT NOTE IN MIND AND MAKE SURE.
- I DON'T WANT TO SCREW YOU UP.
IF YOU DON'T GET IT PLATED, DON'T BLAME ME.
- I'M GONNA TAKE CHEF TOM'S ADVICE AND WAIT
TILL THE LAST SECOND TO GET IT ON THE PLATE.
- HEY, BROOKE. WHAT'S GOING ON? - CHEF.
THIS IS A HARD CHALLENGE FOR ME 'CAUSE I'VE, LIKE,
KNOWN THAT I WANTED TO BE A CHEF SINCE I CAN REMEMBER.
YOU KNOW, I WOKE UP IN THE MORNING, AND,
INSTEAD OF WATCHING CARTOONS, I WATCHED JULIA CHILD.
THE BASE OF THAT REALLY COMES
FROM MY MOTHER COOKING US DINNER EVERY NIGHT.
- OKAY. - AND SO I'M KIND OF GOING OFF
OF MY MOTHER'S BRAISED CHICKEN.
- THIS COULD BE THE MOMENT YOU GET INTO THE FINALE.
HOW CONFIDENT ARE YOU WITH THIS DISH?
- IT JUST HASN'T COMPLETELY COME TOGETHER IN MY HEAD YET, SO--
- WITH THAT, I'LL LET YOU FINISH YOUR ONIONS.
- THANKS. - SEE YA.
HEY, JOSH. - HEY, CHEF.
- SO WHAT WAS THAT "A-HA" MOMENT?
WHAT WAS IT? - IRONICALLY, WRESTLING.
YOU KNOW, I COULDN'T EAT MOM'S COOKING ANYMORE
BECAUSE I HAD TO FIGURE OUT HOW I WAS GONNA MAKE WEIGHT.
SO I JUST STARTED READING ABOUT FOOD.
AND I REMEMBER A MOMENT THAT I'M IN THE SAUNA
RIDING A STATIONARY BICYCLE, READING FOOD & WINE MAGAZINE.
- OKAY. - YOU KNOW.
I COME ACROSS THIS ARTICLE ABOUT FOIE GRAS.
AND FOIE GRAS AT THE TIME OF 16,
THAT SOUNDED LIKE SOMETHING I WOULD NEVER SEE.
THE BUT THE "A-HA" MOMENT REALLY HAPPENED
FOR ME THE FIRST TIME I ACTUALLY GOT TO TASTE FOIE GRAS.
I WAS DOING AN INTERNSHIP AT A RESTAURANT CALLED ALMA
FOR A CHEF NAMED ALEX ROBERTS.
- ALEX USED TO WORK FOR ME. I KNOW ALEX WELL.
- I KNOW. AND THE FIRST TIME
I HAD FOIE GRAS THERE, IT WAS JUST
KIND OF LIKE, "OH, MY GOD.
THIS IS WHAT FOOD IS ABOUT."
- WAS THAT A TORCHON RECIPE HE MADE FOR YOU?
I'M SURE IT WAS MY RECIPE. - IT PROBABLY WAS.
OH, MAN. THAT REALLY EVEN ADDS
ANOTHER LEVEL OF PRESSURE ON THE TORCHON.
I'M GONNA GET IT CURED TONIGHT. - DO YOU THINK
YOU'LL HAVE ENOUGH TIME TO HAVE IT
POACHED AND CHILLED TOMORROW? - I THINK SO. YEAH.
- OKAY, CHEFS.
MAKE IT COUNT. THIS IS IT.
GOOD NIGHT. - ONE MORE HOUR, GUYS.
- KNOW WHAT YOU'RE DOING YET? - NOPE.
ARE YOU WORRIED ABOUT ME, JOSH? - YEAH, A LITTLE.
NO PRESSURE. YOU'RE THE ONLY GIRL LEFT.
- CAN'T HEAR YOU. - IT'S PROBABLY BEST.
- I FINALLY HAVE DECIDED TO MAKE CHICKEN AND QUAIL.
MY CHICKEN REPRESENTS MY CHILDHOOD
AND HOW MY MOTHER COOKED FOR US.
AND THE QUAIL REPRESENTS WHO I BECAME
ONCE I STARTED COOKING PROFESSIONALLY.
SHOWING THE EVOLUTION OF WHO I AM AS A CHEF.
- WHAT ARE YOU MAKING?
- I DON'T KNOW. - DON'T LIE.
- HE DOESN'T NEED TO KNOW WHAT I'M DOING.
- 33 SECONDS, GUYS.
NOW OR NEVER.
LET'S GO HOME.
- IT'S BEEN A LONG DAY.
- WHAT A DAY.
THERE'S A LOT RIDING ON SERVICE TOMORROW.
- TO GET THIS FAR AND NOT MAKE IT, THAT WOULD BE PAINFUL.
I'VE JUST TAKEN THIS HUGE AMOUNT OF PRECIOUS TIME
AWAY FROM BEING WITH MY SON.
I CAN'T HAVE GOTTEN THIS FAR AND GO HOME.
I CAN'T EVEN IMAGINE BEING IN YOUR SHOES RIGHT NOW,
GOING INTO A CHALLENGE WITH YOUR WIFE IN LABOR.
- I'M HOPING IT ALL HAPPENS TONIGHT.
BUT YOU NEVER KNOW.
I MEAN, HOW LONG WERE YOU IN LABOR?
- DAYS.
- THANKS FOR THE MOOD KILLER.
[laughter]
- COME ON. WE ALL NEED TO REST.
[cell phone ringing] - JOSH.
YEAH?
I KNOW. I WANT TO BE THERE TOO.
- [crying]
- I LOVE YOU.
- OKAY, BABY. I LOVE YOU.
- JOSH? - YEAH?
OKEYDOKE.
IT'S JUST REALLY HARD TO HEAR HER CRYING OUT FOR ME LIKE THAT.
IT'S PRETTY TOUGH.
SO NOW I'LL JUST HAVE TO WAIT, YOU KNOW.
THAT'S ALL I CAN REALLY DO AT THIS MOMENT.
[ringing]
- HI, BABY. - HEY.
HOW ARE YOU?
OH, MY GOD.
SHE'S BEAUTIFUL.
BABY GEORGIA'S HERE.
AND EVERY BIT OF BEAUTIFUL AS I COULD HAVE IMAGINED.
OH.
- WELL, THAT'S NOT THE BEST FACE.
- OH.
SHE'S GOT YOUR POUTY FACE. YEAH.
- YEAH.
- I'M SO EXCITED RIGHT NOW.
I CAN'T HOLD HER, BUT BEING ABLE TO SEE HER IS AMAZING.
I INSTANTLY FELL IN LOVE WITH GEORGIA
THE MOMENT I LAID EYES ON HER.
WE DECIDED TO NAME HER THAT AFTER MY DAD.
HE PASSED AWAY. HIS NAME WAS GEORGE.
GOD, SHE'S BEAUTIFUL.
- IT WASN'T SO BAD.
SO I GUESS WE COULD MAYBE HAVE ANOTHER ONE.
- WELL, WE CAN WAIT A LITTLE BIT.
DON'T WORRY. - WELL, YEAH, NOT RIGHT NOW.
- WHAT'S UP, DUDE?
- BABY GEORGIA IS HERE. - WHOO-HOO!
- WHAT? - NICE!
CONGRATULATIONS, HONEY.
THAT'S AWESOME. - GOOD JOB, MAN.
- THANKS, MAN.
IT IS MORE IMPORTANT THAN EVER TO WIN NOW.
SHE HAD TO DO THIS MIRACULOUS THING WITHOUT ME.
I DON'T WANT ANY OF THAT TO BE IN VAIN.
IT'S DEFINITELY GONNA PUSH ME MORE
TO MAKE IT TO THE FINALE FOR SURE.
- HOW CAN YOU EVEN CONCENTRATE ON COOKING TODAY AFTER THAT?
- OH, YEAH.
- IT'S KIND OF A STRESS RELIEVER, ACTUALLY.
BROOKE, YOU FIGURE OUT WHAT YOU'RE DOING YET?
- WORKING ON IT. - [chuckles]
- WE HAVE 1 1/2 HOURS TO PREP AND FINALIZE
A DISH THAT SIGNIFIES WHEN WE KNEW WE WANTED TO BE A CHEF.
- I THINK THAT'S THE BRIGHTEST OIL I'VE EVER MADE.
- IT LOOKS LIKE TEENAGE MUTANT NINJA TURTLES.
- MUTANT GREEN?
- BROOKE'S SUPER TALENTED.
SHE'S WON MORE CHALLENGES THAN ANYONE ELSE.
SHE'S THE ONE TO BEAT.
SO I GOT TO BE ON TOP OF MY "A" GAME FOR THIS.
BROOKE, HOW MUCH TIME YOU GOT?
- AN HOUR AND 18 MINUTES.
- IT'S GONNA BE ALL RIGHT? - I THINK I'LL BE OKAY.
I FEEL MORE NERVOUS THAN I HAVE SINCE I'VE BEEN HERE.
THERE IS SO MUCH ON THE LINE.
I MEAN, IT'S ALL COME DOWN TO THE THREE OF US.
AND ONE OF US STILL NEEDS TO GO.
- HERE WE GO AGAIN.
THIS IS THE DISH THAT STARTED IT ALL OFF ON ME BECOMING A CHEF.
AND 12 YEARS LATER THAT SAME DISH
COULD BE ELEVATING ME TO BECOME TOP CHEF.
I DON'T WANT TO START PLATING TOO EARLY.
- HOW MANY MINUTES DO YOU HAVE LEFT?
- 50. - 50?
- ALL I COULD HEAR IN MY HEAD IS CHEF TOM.
"DON'T COOK YOUR FISH TOO EARLY."
IT'S DEFINITELY MAKING MY MIND SPIN RIGHT NOW.
- WELCOME.
- THANK YOU. HELLO, GOVERNOR.
- WELCOME TO THE GOVERNOR'S HOUSE.
EMERIL, WONDERFUL TO HAVE YOU. - NICE TO BE HERE.
- HELLO, GOVERNOR. GOOD TO BE HERE.
- IT'S BEAUTIFUL.
THANK YOU, GOVERNOR AND THE FIRST LADY,
FOR HAVING US IN YOUR HOME.
- WE'RE HONORED TO BE ABLE TO DO IT.
- WHEN I FIRST GOT HERE, I LOOKED OUT MY WINDOW.
I WAS LIKE, "OH, MY GOD, THERE'S AN EAGLE.
OH, WELL, THERE'S ANOTHER ONE. OH, THERE'S ANOTHER ONE."
- JUNEAU'S A PLACE WHERE YOU CAN DRIVE DOWN THE ROAD,
AND THE EAGLES ARE PERCHED ON THE STREETLAMPS.
- EVERYWHERE. - RIGHT.
- EVERYWHERE.
- THERE ARE THREE CHEFS REMAINING.
WE ASKED THEM TO COOK A DISH
BASED ON THE MOMENT THEY REALIZED
THEIR DESTINY WAS TO BECOME A CHEF.
- I CAN IMAGINE THEY'RE PRETTY NERVOUS BACK THERE.
- I'LL START GOING IN A SECOND.
WITH 20 MINUTES TO GO, I'M GONNA START COOKING.
- I SMELL LEMONGRASS.
IS THAT YOUR FACE LOTION?
- I TASTE THE BROTH, AND IT'S WAY TOO SALTY.
I LET THAT BROTH REDUCE WAY TOO MUCH.
UGH!
I WAITED TILL THE VERY LAST SECOND TO PLATE UP,
AND IT BIT ME IN THE ***.
- GOOD LUCK, SHELDON. - GOOD LUCK, BROTHER.
- I'D LIKE TO INTRODUCE YOU TO YOUR DINERS--
THE GOVERNOR OF ALASKA SEAN PARNELL,
HEAD JUDGE TOM COLICCHIO,
GAIL SIMMONS OF FOOD & WINE MAGAZINE.
EMERIL LAGASSE, CHEF AND OWNER OF EMERIL'S NEW ORLEANS.
YOU REMEMBER ROY CHOI, COFOUNDER OF KOGI AND A-FRAME.
WOLFGANG PUCK, CHEF AND RESTAURATEUR.
AND LAST, BUT NOT LEAST, THE FIRST LADY SANDY PARNELL.
- ALOHA, EVERYONE.
ONE OF THE FOREFATHERS
OF HAWAII REGIONAL CUISINE IS SAM CHOY.
AND I SEEN HIM ACTUALLY DOING A VERSION OF THIS DISH.
AT THAT MOMENT, I JUST WANTED TO BE A CHEF.
WHAT WE HAVE IS CHINESE-STYLE ROCKFISH,
PAN-ROASTED, AND THEN POURED HOT PEANUT OIL,
SOME BABY VEGETABLES. SPOT PRAWNS,
AND A LITTLE BIT OF THE DASHI THAT CAME OFF OF THE FISH.
- THANK YOU, SHELDON.
- IT SMELLS JAPANESE TO ME.
I LIKE THE WAY HE COOKED THE SPOT PRAWNS.
VERY LIGHT.
SO THEY ARE SO SWEET.
- YEAH, THE HARD PART OF DOING THIS DISH
IS COOKING THE FISH CORRECTLY
AND THE PRAWN DRESSING. THEY WERE PERFECT.
A REALLY NICE FLAVOR.
- I THOUGHT THE PRESENTATION WAS LOVELY.
THE COLORS JUST LEAPED OUT OF THE BOWL.
- BEING A HAWAII BOY, I HAVE A LOT OF CONNECTION TO SHELDON,
AND THE CONCEPTION OF THE DISH IS AMAZING.
- YEAH. - BUT IT'S A LITTLE TOO SALTY.
- THE SALT DID OVERTAKE IT A BIT.
- IT'S UNFORTUNATE, 'CAUSE SHELDON
IS NEVER HEAVY-HANDED WITH IT.
- ONE MISTAKE IS GONNA SEPARATE
SOMEONE FROM EITHER GOING HOME OR GOING TO THE FINALE.
IT'S JUST ONE MISTAKE.
AND THIS IS THAT ONE MISTAKE SO FAR.
- I HAD A HARD TIME CONCEPTUALIZING THIS DISH.
- MY QUAIL BREAST IS OVERCOOKED.
- THIS IS NOTHING TO DO WITH HOW GOOD OF A CHEF YOU ARE.
YOU JUST CAN'T DO IT.
- DO YOU REMEMBER THAT MOMENT WHEN YOU THOUGHT,
"THIS IS WHAT I'M GONNA DO?"
- MY MOTHER WAS A PROFESSIONAL CHEF,
AND I USED TO GO IN THE HOTEL
AND HELP THE PASTRY CHEF, BECAUSE I LOVED SWEETS.
MY FATHER, HE ALWAYS TOLD ME I'M GOOD FOR NOTHING
AND NOTHING WILL EVER HAPPEN.
I TOLD HIM, "I'M GONNA BE A CHEF."
HE SAID, "OH, COOKING IS FOR WOMEN.
THAT'S NOT A MAN'S JOB."
- FOR ME, MY MOTHER COOKED EVERY NIGHT.
WHEN I WAS ABOUT 15, MY DAD SUGGESTED I BECOME A CHEF.
I FOUND THAT I WAS PRETTY GOOD AT IT AND JUST LOVED IT.
I THOUGHT, "OOH, THAT'S A PRETTY GOOD IDEA."
IT'S PROBABLY THE ONLY TIME I LISTENED TO MY FATHER.
IT WAS GOOD ADVICE.
- DO YOU FEEL OKAY?
- FINALLY.
- IS THIS WHERE YOU STOP TALKING TO ME?
IS THIS THAT POINT?
- THIS IS DEFINITELY A DISH
THAT I'VE STRUGGLED TO COME UP WITH.
AND I FEEL LIKE I KIND OF PULLED IT
OUT OF THE DEEPER PLACE, AND MAYBE THAT'S
WHY IT WAS SO HARD FOR ME.
- GOOD LUCK, BROOKE. - THANKS.
SO MY FIRST MEMORY OF COOKING REALLY STARTS WITH MY MOTHER.
SHE MADE A LOT OF BRAISES, SLOW-COOKED CHICKENS.
AND THEN, WHEN I DECIDED THAT I REALLY WANTED TO BE A CHEF,
THOSE HOMEY FLAVORS HAD A BIG INFLUENCE ON MY CAREER.
SO I DID A BRAISED CHICKEN WITH CRISPY SKIN,
GRILLED QUAIL OVER CARROT BARLEY
WITH A LITTLE BIT OF KALE, SOME PICKLED VEGETABLES,
MUSHROOMS, AND PEARL ONIONS.
- THANK YOU. - THANK YOU.
- ENJOY. - THANK YOU.
- I ALWAYS KNOW WHEN FOOD'S GOOD.
EVERYBODY'S QUIET. - YEAH.
IT'S VERY HOMEY, HUH? - YEAH.
- IT LOOKS REALLY SIMPLE UNTIL YOU BREAK IT APART,
AND THEN YOU SEE ALL THESE LAYERS
AND THESE DIFFERENT TEMPERATURES AND TEXTURES.
- EVERY BITE HAD SOME, YOU KNOW, WONDERFUL FLAVOR TO IT.
- I THINK, IF I WOULD HAVE ONE CRITICISM,
IS MY QUAIL BREAST IS OVERCOOKED.
- YEP. - BUT YOU KNOW WHAT?
IF HER MOTHER COOKS LIKE THAT, I WILL COME TO HER HOUSE.
- I THINK BROOKE ACCOMPLISHED SORT OF THE IDEA OF TAKING
SOMETHING HER MOTHER DID
AND THEN MAKING IT MUCH MORE UPSCALE.
- THIS EVOKED MEMORIES AND THOUGHTS OF MY MOM.
- I DON'T KNOW IF YOU GUYS KNOW MUCH ABOUT BROOKE,
BUT SHE WAS A PRODIGY IN THE CITY OF L.A.
SHE STARTED REALLY YOUNG.
AND THIS IS HER STYLE OF FOOD.
THIS IS BROOKE ON THE PLATE RIGHT HERE.
- I DON'T EVEN GET NERVOUS ANYMORE.
AND I JUST GOT ALL NERVOUS STANDING AT THAT BRIGHT TABLE.
- FEEL FREE TO HELP ME PLATE.
STICK AROUND. - SORRY, CHARLIE.
GOOD LUCK. - THANKS.
THE TORCHON HAS NOT SET UP THE WAY THAT I WANT IT TO.
SO I'VE GOT TO SWITCH IT TO THE FREEZER.
WHAT YOU'RE TRYING TO DO BY CHILLING IT
IS TO LET THAT RE-HARDEN AND SOLIDIFY
SO YOU CAN PORTION IT OUT CORRECTLY.
THE OTHER TWO PORTIONS OF FOIE GRAS,
THEY JUST LOOK GREAT.
SO I REALLY THINK THE FLAVORS WILL PULL ME THROUGH.
- JOSH, DO YOU HAVE ANY NEWS?
- I DO. LAST NIGHT MY WIFE GAVE BIRTH
TO OUR BEAUTIFUL BABY GIRL GEORGIA.
- GEORGIA. - SO...
- THANK YOU VERY MUCH.
I REALLY GOT INTERESTED IN FOOD VIA WRESTLING.
I WAS ALWAYS WATCHING MY WEIGHT.
SO A PARTICULAR MOMENT COMES TO MIND WHERE I WAS IN A SAUNA,
RIDING A STATIONARY BIKE, READING FOOD & WINE MAGAZINE.
THEY HAD FOIE GRAS.
AND, YOU KNOW, I'M JUST A SMALL-TOWN KID FROM OKLAHOMA.
THAT SEEMED SO OPULENT AND OUT OF MY REACH.
I'VE PREPARED IT THREE DIFFERENT WAYS FOR YOU TODAY.
ON YOUR LEFT IS A FOIE GRAS TORCHON WITH BRAISED PINEAPPLE.
IN THE MIDDLE IS SEARED FOIE GRAS ON CORNBREAD PUREE.
IT'S A CORNMEAL THAT'S BEEN COOKED IN CORN JUICE
WITH A LITTLE JALAPEÑO.
ON TOP OF THAT IS A ROASTED APRICOT.
AND THEN A FOIE GRAS PROFITEROLE WITH FOIE GRAS MOUSSE.
ENJOY. all: THANK YOU.
- THANKS, JOSH.
ROY, YOU'VE EATEN YOUR WHOLE PLATE.
- THE FLAVORS WERE REALLY GOOD ON ALL THREE.
- THE PROFITEROLE WAS PROBABLY MY FAVORITE.
IT HAD A LOT OF ACID AND A LOT OF PUNCH.
AND THE FOIE GRAS MOUSSE THAT HE MADE WAS VERY SMOOTH.
BUT THE TORCHON, TO ME, IT WASN'T SET.
- HE'S PUSHING HIMSELF, AND I UNDERSTAND THAT.
SOMETIMES YOU HAVE TO SORT OF JUST PULL BACK A LITTLE BIT.
- YEAH.
- YOU CANNOT MAKE FOIE GRAS TORCHON IN ONE DAY.
YOU JUST CAN'T DO IT. - THE INDIVIDUAL ELEMENTS,
VERY GOOD, BUT I WANTED TO SEE MORE TEXTURE.
I WANTED TO CHEW ON SOMETHING.
- I LOVE THE SAUTEED ONE.
THE APRICOT WAS A PERFECT BALANCE TO IT.
- ABSOLUTELY. I LIKED THE CORNMEAL.
I THOUGHT THE CORNMEAL-- AND I HAD A LITTLE BIT
OF JALAPEÑO IN THERE. I LIKE THAT.
- THE CORN PUREE, I DON'T KNOW
IF I EVEN NEED THE FOIE GRAS WITH IT.
YOU KNOW, I COULD EAT A BOWL OF THAT.
- YOU GOT THREE GREAT CHEFS.
YOU HAVE A DIFFICULT CHOICE AHEAD.
- THANK YOU, GOVERNOR. AND TO YOU, SANDY.
all: CHEERS.
- BROOKE, SHELDON, AND JOSH,
ONLY TWO OF YOU WILL BE MOVING ON
TO THE FINALE IN LOS ANGELES...
WHERE ONE CHEF WILL WIN $125,000
FURNISHED BY HEALTHY CHOICE...
AND THE TITLE OF TOP CHEF.
- IT WAS REALLY GREAT LISTENING TO YOUR STORIES.
ALL IN ALL, REALLY NICE WORK.
- JOSH,
I WAS SURPRISED TO GET FOIE GRAS FROM YOU.
- I REALLY WANTED TO GO,
EXCUSE ME, BALLS TO THE WALL.
I REALLY WANTED TO PUSH IT, YOU KNOW, AND THAT'S--
- GO BIG OR GO HOME. - YEAH.
AND THAT'S EXACTLY WHAT MY MENTALITY WAS.
YOU KNOW, I WISH I WOULD HAVE HAD MAYBE
A FEW MORE HOURS FOR MY TORCHON TO SET UP.
- AND WHEN YOU MAKE TORCHON, HOW LONG DOES IT TAKE TO MAKE IT?
- IT USUALLY TAKES ME DAYS.
- WHY DID YOU THINK YOU CAN SHORTCUT IT?
- YOU KNOW, I HAD IT IN MY MIND THAT I WAS GONNA MAKE TORCHON.
AND I WAS GONNA TRY AND MAKE TORCHON.
- THERE'S ABSOLUTELY NO WAY TO POACH IT
AND FORM IT AND CHILL IT IN AN HOUR.
THIS HAS NOTHING TO DO WITH HOW GOOD OF A CHEF YOU ARE.
YOU JUST CAN'T DO IT.
- THE TORCHON FELL APART.
IT WAS VEINY FOR ME. IT WASN'T COOKED THROUGH.
OTHERWISE, YOUR FLAVORS, THEY WERE GREAT.
THE APRICOT WAS FANTASTIC.
I FOUND IT SALTY, AND I LOVED THAT.
- AND ALSO, I THOUGHT IT WAS VERY CLEVER
WHAT YOU DID WITH THE CORNBREAD.
IT WORKED FOR ME.
- WOLFGANG, WHAT DID YOU THINK OF BROOKE'S DISH?
- BROOKE, YOUR DISH HAD REALLY GREAT FLAVORS,
BUT I THOUGHT MY QUAIL WAS A LITTLE OVERCOOKED.
- I THOUGHT IT LOOKED REALLY SIMPLE WHEN I FIRST GOT IT.
AND THEN, AS I OPENED IT UP, IT WAS ALMOST LIKE AN ORIGAMI.
IT WAS REALLY FANTASTIC. - THANK YOU.
- BROOKE, I THOUGHT YOU SET YOURSELF A COMPLICATED TASK
TRYING TO MELD TWO DISHES INTO ONE.
- I HAD A HARD TIME CONCEPTUALIZING THIS DISH.
- YOU HAVE CHICKEN, THERE'S QUAIL, THERE'S, I THINK,
TWO OR THREE DIFFERENT KIND OF MUSHROOMS.
BUT IT ALL JUST WORKED. - THANK YOU.
- SHELDON, HOW CAN YOU COOK THE FISH SO PERFECTLY
AND SCREW UP THE BROTH AFTERWARDS?
I THOUGHT THERE MUST BE A DIFFERENT PERSON
COOKING THE BROTH.
- AS I WAS PLATING, I TASTED IT.
I SEEN THE CLOCK.
- YOU GOT TO TASTE IT BEFORE YOU PLATE IT.
NOT AFTER YOU PLATE IT. - OH.
- THERE WAS A LOT OF FLAVOR,
BUT, WHEN THE SALT HIT YOUR MOUTH, IT LEFT A HARSHNESS.
- BOTH THE FISH AND THE PRAWN WERE BEAUTIFULLY COOKED.
- YOU TOOK CARE OF THE FISH, THE SHRIMP,
LIKE YOU WOULD BE THE BEST CHEF IN THE WORLD.
- THIS HAS BEEN A REAL RIDE. IT'S BEEN 28 CHALLENGES.
AND IT'S BEEN REALLY EXCITING WATCHING YOU GUYS
THROUGHOUT THE SEASON SO FAR.
- BROOKE, SHELDON, JOSH, TODAY'S WINNER
WAS A UNANIMOUS DECISION.
BROOKE, CONGRATULATIONS.
YOU'RE MOVING ON TO THE FINALE.
- THANK YOU VERY MUCH.
HOLY CRAP. THIS IS ABSOLUTELY FANTASTIC.
I'M NOT HERE TO GLOAT. [laughs]
ALTHOUGH IT FEELS GOOD.
- YOU CAN RETURN TO THE KITCHEN.
- CONGRATULATIONS. - GOOD LUCK, GUYS.
- YOU'RE WELCOME. - CONGRATS.
- CONGRATULATIONS.
- JOSH AND SHELDON, ONLY ONE OF YOU
WILL BE MOVING ON TO THE FINALE IN LOS ANGELES.
WE'LL CALL YOU IN A BIT. THANK YOU.
- CONGRATS, THOUGH.
- THANK YOU. - YEAH, CONGRATULATIONS.
- THANK YOU.
- TWO MAJOR MISTAKES.
SHELDON MADE A MISTAKE OF OVER SEASONING A DISH.
JOSH MADE A MISTAKE OF WORKING WITH AN INGREDIENT THAT,
REALLY, I DON'T THINK HE UNDERSTANDS.
- WE KNOW THESE TWO CHEFS CAN COOK GREAT FOOD.
- YEAH. - THEY ARE VERY ACCOMPLISHED
IN THEIR OWN RIGHT. - YEAH.
- JOSH HAS HAD GREAT TRAINING.
SHELDON WON FOOD & WINE PEOPLE'S BEST NEW CHEF LAST YEAR
FOR HAWAII.
- JOSH SHOULD HAVE DONE SOMETHING HE KNOWS
HE CAN MAKE IN THE AMOUNT OF TIME WE GAVE HIM.
- I FELT LIKE HE WAS TRYING TO IMPRESS US.
I THINK, BECAUSE OF THAT, HE LOST HIS SENSE OF PURPOSE
WITHIN THE DISH, THEN YOU START OVERCOMPENSATING.
- IF HE WOULD HAVE JUST CONCENTRATED ON ONE DISH,
NOT THREE, HE MAY NOT BE BEING DISCUSSED
RIGHT NOW ON THE TABLE.
- I FEEL REALLY FRUSTRATED BY SHELDON
BECAUSE HE SHOULD HAVE BEEN ABLE
TO MAKE THAT BROTH IN HIS SLEEP.
- BUT THE FISH WAS FANTASTIC.
IT HAD A BEAUTIFUL SEAR. IT HAD GOLDEN CRUST.
- I THINK IT'S CRAZY TO ME
THAT A YOUNG CHEF HAS COME SO FAR,
AND THEN AT THE END HE DOESN'T TASTE HIS FOOD.
- WHOEVER WE SEND HOME, THEY STILL HAVE ONE MORE SHOT
IN LAST CHANCE KITCHEN AND HOPEFULLY WON'T MAKE
THAT SAME ROOKIE MISTAKE.
- OH, MAN. WE BOTH CAN COOK.
- FOR SURE.
- I THINK WE HAVE OUR ANSWER.
- I THINK THIS IS A REALLY COMPELLING STORY
OF TWO SMALL-TOWN KIDS REALLY STRUGGLING TO MAKE IT
IN THE BIG LEAGUES, AND YOU'VE BOTH COME REALLY A LONG WAY.
BUT, UNFORTUNATELY, ONLY ONE OF YOU CAN MOVE INTO THE FINALE.
JOSH, YOU DECIDED TO GIVE US FOIE GRAS THREE WAYS.
YOU PROBABLY SHOULD HAVE STOPPED WITH ONE WAY.
SHELDON, YOU GAVE US A GREAT FISH DISH,
BUT REALLY, REALLY DIFFICULT TO GET PAST SALTY BROTH.
YOU'RE LEFT WITH THE CHOICE BETWEEN IMPROPER COOKING
OR SOMETHING THAT WAS COMPLETELY OVER-SEASONED.
IT WAS A TOUGH DECISION TO MAKE.
PADMA.
- JOSH...
PLEASE PACK YOUR KNIVES AND GO.
- IT'S BEEN AN HONOR, GUYS.
THANK YOU SO MUCH. - THANK YOU, JOSH.
- TAKE CARE, BUDDY.
I CAME HERE TO BE TOP CHEF.
ANYTHING SHORT OF THAT IS A FAILURE.
THANK YOU, GUYS. - THANK YOU BOTH
FOR A GREAT COMPETITION.
CONGRATULATIONS, SHELDON. YOU WILL BE GOING TO THE FINALE.
THAT'S THE HARDEST PART.
- IT'S TOUGH, BUT IT'S THE RIGHT DECISION.
- ALL GOOD THINGS MUST COME TO AN END, BABY.
- OH, JOSHY. - I KNEW IT.
NO WORRIES.
I WAS GOING UP AGAINST TWO SUPER TALENTED CHEFS.
I WISH BOTH OF THEM LUCK.
IT'S GONNA BE A FANTASTIC FINALE.
IT'S ALL RIGHT.
I FEEL LUCKY TO HAVE COME THIS FAR.
SO YOU GUYS KNOCK THEM DEAD IN L.A.
MAYBE I'LL SEE YOU. - ALL RIGHT, JOSH.
WOW.
CONGRATS.
- ONE CHALLENGE FROM THE FINALE.
THAT'S THE HARD PART.
RIGHT NOW I HAVE A BITTERSWEET TASTE IN MY MOUTH.
BUT, IF I GET THE OPPORTUNITY TO COMPETE
IN THE LAST CHANCE KITCHEN FOR A CHANCE
TO COME BACK TO THE FINALE, THAT WOULD BE A LITTLE REVENGE.
- HI, GUYS. - HI, CHEFS.
- CONGRATULATIONS. - WELL DONE.
both: THANK YOU. - I'M GOING TO L.A.
- THE TWO OF YOU WILL BE COMPETING IN THE FINALE,
PLUS THE WINNER OF LAST CHANCE KITCHEN.
- COME ON. [laughter]
- YOU NEED TO BRING YOUR "A" GAME TO BE THAT TENTH TOP CHEF.
- SO HEAD HOME AND REALLY THINK ABOUT THIS.
YOU KNOW, WORK ON TECHNIQUE.
BUT COME BACK RARING TO GO. - WILL DO.
- MAY THE BEST CHEF WIN. - MM.
both: MM.
[laughter]
- TO WIN TOP CHEF, THAT WOULD MEAN THE WORLD TO ME.
- THIS KID FROM HAWAII'S GONNA BRING THAT WARRIOR SPIRIT.
WATCH OUT FOR THIS MENEHUNE.
CHEERS TO GOING HOME. - CHEERS TO GOING HOME.
- RIGHT NOW, IT'S THE FINALE OF LAST CHANCE KITCHEN.
AFTER 11 BATTLES AND 13 ELIMINATIONS,
KRISTEN AND JOSH ARE THE LAST CHEFS STANDING.
BUT THE BATTLEFIELD GROWS
AS THE WINNER OF "SAVE A CHEF" JOINS THEM.
WHO WILL EMERGE THE WINNER AND ENTER THE TOP CHEF FINALE?
TO FIND OUT, GO TO BRAVOTV.COM NOW.
NEXT WEEK, PART ONE OF THE TOP CHEF FINALE.
- GONNA GO INTO THE FINAL LIKE A BEAST.
- ARGH ARGH ARGH! - [giggles]
- THE WINNER OF LAST CHANCE KITCHEN IS...
- AH! - WOW.
- FIRE ANOTHER QUAIL. PICK IT UP WITH THE SHORT RIBS.
- [bleep] - DO NOT BURN DOWN CRAFT.
- I CAN'T BELIEVE THAT YOU'RE GOING INTO SERVICE
AND YOU'RE STILL USING A KNIFE.
- BAD DAY TO HAVE A BAD DAY. - YOU GUYS ARE KILLING ME.
- HOLY SMOKES. - WELL, SIZE DOES MATTER.
- VERY DIFFICULT.
- I THOUGHT IT WAS PRETTY DAMN GOOD.
- FOR ONE OF YOU, THE ROAD TO THE FINALE ENDS HERE.