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- TONIGHT TWO CHEFS REMAIN.
AND AFTER A GRUELING COMPETITION,
IT ALL BOILS DOWN TO ONE FINAL BATTLE.
- INTENSIVO.
- STRONG FROM THE START,
NINA COMPTON WOWED WITH HER WORLDLY CUISINE.
- ♪ I LOVE ME SOME CURRY ♪
NOT ONLY BEING A WOMAN, BUT A BLACK WOMAN AS WELL,
I WANT TO MAKE WOMEN CHEFS PROUD,
AND I WANT TO GET THE TITLE.
- AND THAT CHEF IS NINA.
- I WOULD HAVE TO GO WITH NINA. - NINA.
- YOU WILL BE JOINING NICK IN THE FINALE.
- [laughs]
- I KNOW NINA'S RECORD.
I KNOW SHE'S PROBABLY GONNA BE THE ODDS-ON FAVORITE
GOING INTO THE FINALE. - YES!
- BUT I'M GONNA GIVE HER ONE HELL OF A FIGHT.
SOMEONE MOVES MY POT AGAIN, WE'RE GONNA HAVE A PROBLEM.
- AND FRENCH-TRAINED NICHOLAS ELMI,
WHO PUSHED HIMSELF TO THE LIMIT.
- COMING THROUGH, GUYS. STEP, STEP, STEP.
- YOU ARE THE MOST STRESSED PERSON I KNOW.
RELAX.
- IT WAS ONE OF THE BEST DISHES OUT THERE.
- THANK YOU, CHEF.
LET IT GO.
- PROBABLY OUR LEAST FAVORITE DISH OF THE NIGHT.
- I THOUGHT I DID WELL ENOUGH YESTERDAY
TO EARN IMMUNITY TODAY.
I KNOW I KIND OF STUMBLED INTO THE FINALS,
BUT I CAME ON TOP CHEF FOR ONE REASON.
THAT'S TO WIN.
- CONGRATULATIONS, NICK. - OH!
- SINCE COMING TO MAUI, HE WON BOTH CHALLENGES.
- THE WINNER IS NICHOLAS.
- IT'S GONNA BE REALLY HARD TO TAKE HIM DOWN.
- WHOO!
- TONIGHT THEY'RE IN FOR THE FIGHT OF THEIR LIVES.
- GOD DAMN IT! - ALL RIGHT, LET'S GO.
- THIS IS, LIKE, EASILY THE BEST DISH I HAD ALL YEAR.
- AND THE FOOD THEY PRODUCE SENDS THE JUDGES
INTO THEIR MOST DIFFICULT DELIBERATION EVER.
- THIS IS THE CLOSEST FINALE I'VE EVER EXPERIENCED.
- IT'S THE WAY A FINALE SHOULD BE.
THESE ARE OUR TWO BEST CHEFS.
- TONIGHT ONE CHEF WILL WIN THE GRAND PRIZE--
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 OF TOP CHEF.
- WE HAD SOME OF THE BEST DISHES
THAT WE HAD FROM BOTH NINA AND NICK TONIGHT.
- NINA'S RAGOUT WAS THE BEST DISH.
- I THOUGHT NICK'S DUCK DISH WAS FANTASTIC.
- I COULDN'T EAT THREE, FOUR PIECES OF MY DUCK
BECAUSE IT WAS SO UNDERCOOKED.
- I THOUGHT IT WAS MY FAVORITE COURSE OF THE NIGHT.
- WHAT HAPPENS NOW, BECAUSE WE'RE IN A TIE?
- WHOA, WHOA, WHOA, WHOA. ARE WE IN A TIE?
- I FEEL LIKE WE COULD SIT AND TALK IT OVER
FOR 16 MORE HOURS AND STILL NOT AGREE.
- THIS WAS, BY FAR,
THE CLOSEST DECISION THAT WE'VE EVER MADE.
- THAT'S [bleep] AWESOME.
EVERY KITCHEN I'VE EVER WORKED IN,
I'VE ALWAYS BEEN, LIKE, THE BEST COOK IN THE KITCHEN.
SO I WAS, LIKE, REALLY CONFIDENT COMING IN HERE.
AND THEN I GOT HERE, AND, LIKE, THE FIRST TWO CHALLENGES,
LIKE, DAMN. - IT HUMBLES YOU LIKE THIS.
- I SURVIVED 29 CHALLENGES SO FAR.
I GOT ONE MORE TO GO.
I HONESTLY JUST CAN'T BELIEVE I'M HERE.
- CONGRATULATIONS, NICK AND NINA,
FOR MAKING IT TO THE FINALE.
IT ALL COMES DOWN TO THIS FINAL CHALLENGE.
- YOU'LL EACH BE TAKING OVER A RESTAURANT
AND MAKING IT YOUR OWN FOR THE NIGHT.
CREATE A FOUR-COURSE MENU THAT SHOWS US, WITHOUT QUESTION,
WHICH ONE OF YOU DESERVES THE TITLE OF TOP CHEF.
- IT'S STARTING TO REALLY SINK IN THAT THIS IS IT.
IN THE RESTAURANT BUSINESS, YOU GO THROUGH DIFFERENT PUSHES.
THE LAST PUSH IS THE HARDEST.
WINNING THE TITLE, IT'S SO CLOSE, I FEEL IT.
- WE'LL BE SPLITTING INTO TWO GROUPS
AND EATING AT YOUR RESTAURANTS AT DIFFERENT TIMES,
SO MAKE SURE THE FOOD IS CONSISTENT ALL THE WAY THROUGH.
NICK, AS THE WINNER OF THE ELIMINATION CHALLENGE,
YOU'LL HAVE AN IMPORTANT ADVANTAGE,
WHICH YOU'LL FIND OUT ABOUT TOMORROW.
ENJOY YOUR FINAL NIGHT HERE AT THE ANDAZ WAILEA.
- GOOD LUCK. - THANK YOU SO MUCH.
- THANK YOU. - THANK YOU.
- WHEN DO YOU THINK THAT YOU THOUGHT
YOU WEREN'T GONNA MAKE IT?
- IT WAS THE LAST FOUR CHALLENGES
AND EVERY TIME I WAS ON THE BOTTOM.
I LEFT MY JOB TO BE ON TOP CHEF.
IT CERTAINLY WAS A LEAP OF FAITH, YOU KNOW.
I HAVE A WIFE AND TWO TODDLERS TO SUPPORT.
- ELMO'S VOICE LOUD.
- ELMO'S VOICE IS LOUD.
WINNING $125,000
WOULD BE A KICK START TO OWNING MY OWN BUSINESS,
NOT WORKING FOR ANYBODY ELSE ANYMORE.
I'M JUST GONNA COOK MY FOOD.
IF THAT'S NOT GOOD ENOUGH, THEN THAT'S NOT GOOD ENOUGH.
- GOOD MORNING, CHEFS.
- [laughing]
- YOU GUYS GET THE BALLER SUITE, HUH?
- YEAH. [laughing]
- YOU'LL HAVE THE HELP OF THREE FAMILIAR FACES
WHO MAY BE FRIENDS OR FOES.
NICK, IT'S TIME FOR THAT ADVANTAGE.
- [laughs]
- AS THE WINNER OF THE LAST CHALLENGE,
YOU GET TO CHOOSE ALL THREE OF YOUR SOUS CHEFS FIRST.
WHO'S YOUR FIRST CHOICE?
- JASON.
- AWESOME.
- WE KNEW THAT ONE. [laughter]
- I WANTED TO WORK WITH JASON.
OBVIOUSLY, WE'RE BUDDIES, AND HE'S A GREAT CHEF.
- WHO'S NEXT?
- LOUIS.
I PICKED LOUIS JUST BECAUSE HE'S PROBABLY
THE MOST TECHNICALLY SOUND CHEF THAT WE'VE HAD,
AND HE'S PROBABLY GONNA COME BACK INTO THIS
WITH A CERTAIN AMOUNT OF PRIDE. - FINAL ONE.
- BRIAN. - AWESOME. THANKS.
- I GOT AN OPPORTUNITY TO WORK WITH BRIAN
DURING RESTAURANT WARS, AND WE JUST KIND OF CLICKED.
- NINA, WHO'S THE FIRST PERSON ON YOUR TEAM?
- SHIRLEY.
- WHEN I FIRST GOT ELIMINATED, I DEFINITELY HAD A HARD TIME.
BUT NOW I NEED TO SWITCH GEAR,
BECAUSE I NEED TO FOCUS AND HELP MY GIRL NINA WIN THIS.
- STEPHANIE.
- OOH, I'VE GOT THOSE TOP CHEF JITTERS AGAIN.
[laughter] THANKS, GIRL.
- WHO IS THE THIRD PERSON, NINA?
- TRAVIS.
GOSSIP GIRLS, GOT TO BRING THEM BACK.
- I THINK WE HAVE THE ADVANTAGE BECAUSE WE HAVE A STRONGER TEAM.
GIRLS AGAINST GUYS. [laughter]
- YOU GUYS CAN GET TO WORK.
I'M GONNA TAKE THESE GUYS TO THE BEACH.
I'LL SEE YOU LATER. all: OH.
- THAT'S A NICE WALK.
- I KNOW, RIGHT? GOOD LUCK.
- THE FIRST ONE IS GOING TO BE, LIKE,
A EAST COAST MEETS HAWAIIAN CRUDO.
THROUGHOUT THE SEASON,
I'VE COOKED WITH A LOT OF TECHNIQUE,
A LOT OF SKILL.
NOW IT'S MORE ABOUT BEING ABLE TO CONNECT WITH THE FOOD
AND PUT YOUR WHOLE HEART INTO IT.
I JUST WANT TO COME UP
WITH THE FOUR BEST DISHES THAT I THINK HIGHLIGHT
CLASSIC AND CONTEMPORARY FRENCH TECHNIQUE.
I WANT EVERY SINGLE COURSE TO RESONATE WITH THE JUDGES.
FOR SECOND COURSE, YOU KNOW,
I WANTED TO DO SHRIMP NOODLES, BUT...
- I GOT YOU. DO YOU WANT TO DO IT? LET'S DO IT.
WE GOT SCALLOPS ON THAT LIST?
- YOU KNOW, I'VE WORKED WITH JASON
ON SCALLOP NOODLES BEFORE,
WHICH IS SOMETHING THAT HE'S KNOWN FOR
IN PHILADELPHIA.
- YOU KNOW THAT [bleep] WORKS.
- I'M GONNA PUT MY OWN TOUCHES ON IT.
I'M PRETTY CONFIDENT THAT IT'S GONNA BE GREAT.
WE'LL FUSE IT TOGETHER. - THIS IS YOUR TREE, BRO.
I'M JUST A SQUIRREL TRYING TO GET A NUT.
[laughter]
- I WANT TO SHOWCASE LOCAL INGREDIENTS,
BUT ALSO, LIKE, ITALIAN AND ISLAND FOOD AS WELL.
FOR THE FIRST DISH, I WANT TO DO A CRUDO.
I THINK THAT MIGHT BE A GOOD START.
I'M DEDICATING THIS MENU TO MY DAD.
HE'S MY HERO.
I'M USING INGREDIENTS FROM THE CARIBBEAN
BECAUSE MY DAD WAS SUCH A POWERFUL FIGURE THERE.
BUT I COOK ITALIAN FOOD AS WELL.
YES, I'M FROM SAINT LUCIA,
BUT I CAN ALSO COOK DIFFERENT CUISINES.
THEN, FOR THE SECOND COURSE, I WILL DO RICH, BRAISED GOAT,
LIKE, FALLING OFF THE BONE.
- MM-HMM. - OH, I LOVE THAT.
- AND THEN IF WE HAVE TIME,
I WAS THINKING ABOUT IF WE DO PAPAYA, FREEZE IT.
- THAT'S HOW I'M USED TO DESSERT.
- YEAH.
- I DECIDE TO THROW IN TWO EXTRA SURPRISE COURSES.
SO I REALLY WANT TO PULL OUT ALL THE STOPS.
IT'S A RISK, BUT THAT'S A RISK I WANT TO TAKE.
THAT'S HOW YOU COME OUT ON TOP.
BYE, GUYS. - CIAO.
- LET'S DO THIS, GUYS.
- LET'S SEE IF WE CAN STEAL THIS MONEY FROM NINA.
[laughing]
[car door closes]
- HI. HOW ARE YOU? - ALOHA.
- EVERYTHING SMELLS SO AMAZING IN HERE.
- THANK YOU.
- IT'S GONNA BE A REALLY GOOD MENU.
- LET'S GET OUR SHOP ON.
- BRIAN AND I GO TO WHOLE FOODS AND GET ALL OF OUR DAIRY,
PROTEINS, AND SEAFOOD.
- PAPAYA LOOKS NICE TOO.
HUH. NO WAY.
- WE WERE JUST THERE-- KUMU FARMS.
- I KNOW. THAT'S AMAZING.
LOOKS JUST AS GOOD AS THE ONE WE PICKED.
- WHEN YOU GO OUT TO DINNER, YOU WANT TO HAVE A SWEET ENDING.
AND I WANT EVERYBODY TO BE LIKE,
"WOW. THAT WAS AN AMAZING MEAL."
- EGGS. WE NEED, LIKE, [bleep] TONS OF EGGS.
- EGGS.
DESSERTS ARE NOT MY STRONGPOINT,
BUT I'M STILL TAKING A CHANCE DOING IT
BECAUSE I HAVE A REALLY GOOD RECIPE
FOR AN ICE CREAM IN MY BACK POCKET
I KNOW I CAN EXECUTE.
- JUNIPER BERRY!
- IT'S THIS CREAMY, RICH, ICY, MELT-IN-YOUR-MOUTH GOOD.
I REALLY WANT TO ROCK IT OUT FOR THE TITLE OF TOP CHEF.
- I'M DOING CHOCOLATE RIGHT NOW--
THE WHITE CHOCOLATE, 33%.
- BACK IN NEW ORLEANS, I REALLY GOT BEAT UP
FOR A PANNA COTTA I DID
FOR THE FRENCH AND SPANISH CHALLENGE.
AND I WANT ANOTHER CRACK AT IT.
- IT WAS NOT A PANNA COTTA.
AND DO YOU THINK THAT YOUR TEAM SHOULD BE PENALIZED FOR YOU,
OR DO YOU THINK YOU SHOULD RESIGN?
- GET MORE CREAM AND TWO GALLONS OF MILK.
- TWO GALLONS OF MILK.
- PLEASE. - ALL RIGHT.
- I THINK THIS DISH IS EITHER GONNA MAKE ME SINK OR SWIM.
BUT IT'S NOT TIME TO PLAY IT SAFE ANYMORE.
IT'S TIME TO GIVE IT EVERYTHING YOU GOT AND WIN TOP CHEF.
- I'M LOST IN THIS KITCHEN.
THERE'S NO ICE CREAM MACHINE? UH-OH.
HEY, NINA.
- HEY, ARE YOU GUYS THERE?
- YEAH, WE JUST GOT HERE.
WE WANT YOU TO KNOW, F.Y.I., THERE IS NO ICE CREAM SPINNER,
PACOJET, OR ANYTHING OF THE SORT TO DO ICE CREAM.
- THERE'S NO ICE CREAM MACHINE.
[bleep].
I'M SCREWED HERE.
WHATEVER I BOUGHT, I'M LOCKED INTO IT NOW.
THIS IS, LIKE, ANY CHEF'S WORST NIGHTMARE.
- YOU GUYS, WE GOT TO HAVE EVERYTHING IN.
THE GOAT IS IN? - IT'S NOT TENDER YET.
- HURRY UP. HURRY. HURRY UP.
THIS IS THE REAL DEAL. THIS IS IT.
- LET'S DO THIS. - YO.
- LET'S GET TOGETHER FOR TWO SECONDS.
I'M GONNA WORK THE SAUCE. I'M GONNA GET IT GOING.
THIS IS THE BIG FINALE,
AND I'M REALLY CONFIDENT IN WHAT WE'RE GONNA DO--
YOU KNOW, A LOT OF CLASSIC FRENCH FOOD
WITH SOME CONTEMPORARY FLAIR, USING HAWAIIAN FLAVORS.
WE TALKED? - YEAH.
- WE'RE GOOD? - YEAH.
- LOUIS IS GONNA START WORKING
ON A HAMACHI AND TUNA CRUDO WITH GREEN APPLE.
IT'S A GREAT STARTER.
IT'S VERY BRIGHT. IT'S VERY ACIDIC.
LIKE, TRIM IT OUT AND THEN DO A LITTLE--
- SASHIMI? - YEAH, "CLEAN IT UP" STYLE.
JAY'S GONNA WORK ON THE SCALLOP NOODLE.
- JUST SO YOU KNOW, BECAUSE I MADE THIS,
TOM IS GOING TO HATE THIS DISH.
- YEAH. - [laughs]
- BRIAN'S GONNA START WORKING ON THE KOMBU-CURED DUCK.
IMPORTANT TO GET, LIKE, THAT SINEW OUT, THIS SINEW OUT.
- [bleep] THE BOSS OVER HERE, DUDE.
- I THINK I'M REALLY PUSHING MYSELF WITH THE MENU.
I JUST WANT TO PROVE TO THE JUDGES
THAT I'VE CERTAINLY GROWN A LOT MORE THAN NINA.
YOU KNOW, I DESERVE IT. I DESERVE TOP CHEF.
- SLOW YOUR ROLL. THE BOSS IS IN TOWN.
[laughing]
- HEY, GUYS. - HEY, GUYS.
- HEY. - WELCOME.
- WE HAVE A LOT TO DO AT GANNON'S RESTAURANT.
I JUST WANT TO START COOKING.
SO WHERE ARE WE AT?
- SWORDFISH IS IN BRINE, GOAT IS IN THE OVEN.
- I WANTED TO DO AN ICE CREAM WITH MY DESSERT COURSE,
BUT THERE'S NO ICE CREAM MACHINE,
SO I HAVE TO SCRAP MY ENTIRE DESSERT.
WE GOT TO THINK OF A BACKUP.
WE GOT TO THINK OF SOMETHING.
SO I SAID, "OKAY, I CAN MAKE A ZEPPOLE."
STEPHANIE, DO YOU WANT TO START DOING THE ZEPPOLES?
- SURE. YOU GOT TO TELL ME HOW, BUT I WOULD LOVE TO.
- ZEPPOLES ARE A DOUGHNUT THAT YOU FIND IN ITALY.
BUT I'M STARTING TO GET ANXIOUS,
BECAUSE NOW MY PLAN OF DOING THE DESSERT COURSE
IS A LITTLE BIT SHAKY.
THIS IS THE RECIPE HERE. ZEPPOLE.
- [grunts]
- HOW LONG DO YOU HAVE ON THE FOIE?
- I'M, LIKE, DONE. - OKAY.
CARAMELIZE THESE, AND WE'LL PUREE TOGETHER.
- OKAY. - THIS IS THE REAL DEAL.
THIS IS IT.
MY MENU IS MY JOURNEY
OF GROWING UP IN THE ISLANDS
AND LIVING IN MIAMI COOKING ITALIAN FOOD.
- YOU HAVE TO WIN, NOT JUST FOR YOURSELF NOW, NINA.
- YES, FOR US. - WIN FOR US.
[groans]
- SHIRLEY'S WORKING ON THE APPETIZER.
STEPHANIE'S DOING THE PASTA COURSE--
ORECCHIETTE WITH BABY GOAT,
WHICH IS KIND OF A CROSS BETWEEN ITALIAN AND SAINT LUCIA.
SO I'M COMBINING TWO WORLDS IN THIS DISH.
- HOW MANY PER ORDER DO YOU THINK?
- IT'S TASTING SIZE. - SEVEN.
- TRAVIS IS DOING SWORDFISH.
THIS DISH--IT'S INCORPORATING THE ITALIAN SIDE OF MY COOKING,
BUT ALSO USING LOCAL INGREDIENTS.
EVERYTHING HAS TO BE REALLY BALANCED
TO MAKE THIS SING WITH HARMONY.
- [laughing] STEPHANIE, SHUT THE HELL UP--IT DOESN'T.
- [laughs] OH, IT'S LIKE OLD TIMES.
- THAT'S 200 POUNDS OF [bleep] PRESSURE ON THAT ***.
STRAIGHT HOOD SHELLFISH PRESS.
- [laughs]
- 65 POUNDS OF THAT'S MY HAIR AND EGO.
[laughter]
- HEY, CHEFS, HOW'S IT GOING? - GOOD TO SEE YOU, CHEF.
- GOT A PRETTY NICE KITCHEN TO COOK IN, HUH?
- HOW YOU DOING? YOU GOT YOUR TEAM HERE, RIGHT?
- YEAH, I GOT MY BOYS WITH ME.
- WHO WAS YOUR FIRST PICK? - JAY.
- REALLY? - YEP.
- OH, IT'S JUST, YOU KNOW-- YEAH, I DID. [laughs]
NOW, ARE YOU DOING FOUR SAVORY,
OR ARE YOU DOING A DESSERT? - NO, I'M DOING A DESSERT.
- YOU ARE DOING A DESSERT? - YEP.
I WANT TO DO THE DESSERT I GOT KILLED FOR
DURING THE FRENCH CHALLENGE.
IT WAS A PANNA COTTA. - THAT'S RIGHT.
AND IT WAS HORRIBLE. I REMEMBER.
YEAH, IT WAS LIKE RUBBER.
NINA'S BEEN TOUGH ALL SEASON LONG.
- YEAH.
- DO YOU THINK BECAUSE SHE DOES SPICIER FOOD,
BOLDER FOOD THAT IT GRABS ATTENTION
VERSUS WHAT YOU DO, WHICH IS A LITTLE MORE SUBTLE?
- LISTEN, MAN, SOMETIMES YOU JUST GOT TO LET GO
AND COOK, YOU KNOW?
- THAT'S WHEN IT COMES DOWN TO TECHNIQUE AND TASTE, RIGHT?
- YEAH, ABSOLUTELY. - GOOD LUCK.
- THANK YOU, CHEF. THANKS A LOT, CHEF.
- ALL RIGHT, MAN.
- THIS IS THE MOMENT OF TRUTH RIGHT NOW.
- I'M EXCITED FOR YOU, NINA.
- I'M [bleep] A BRICK. [laughs]
- NINA. - CHEF.
- HOW YOU DOING? - GOOD.
- HOW'S IT GOING? WHAT'S THE GAME PLAN?
- BASICALLY, THIS MENU IS A COLLABO
OF ALL THE THINGS I'VE LEARNED OVER THE YEARS,
NOT JUST SAINT LUCIAN FOOD.
- OKAY. - YOU DOING DESSERT?
- YEAH, I HAD A CURVEBALL THROWN AT ME,
BECAUSE THE IDEA WAS TO DO A SEMIFREDDO WITH A GELATO.
- OKAY.
- BUT THERE'S NO ICE CREAM MACHINE HERE,
SO WE'RE GONNA DO A ZEPPOLE INSTEAD.
- DID YOU HAVE TO DO DESSERT? - I DON'T REALLY LIKE DESSERTS.
I PREFER A CHEESE COURSE, BUT...
- SO WHY DIDN'T YOU CHOOSE JUST TO DO FOUR SAVORY?
YOU KNOW, YOU CAN'T-- - I COULDN'T--
- YOU DON'T GET PENALIZED FOR NOT DOING A DESSERT.
- YOU ALWAYS DO THIS. YOU KNOW THAT, RIGHT?
TOM AND EMERIL PLAY A LITTLE BIT OF A MIND GAME,
AND THE TRICK IS, DON'T LET THEM GET INTO YOUR HEAD.
- WHEN YOU'RE FINISHED UP,
EMERIL AND I ARE TAKING YOU AND NICK TO DINNER.
- OH, NICE. - OKAY. I'LL SEE YOU LATER. BYE.
- THANK YOU, CHEFS. GOOD SEEING YOU.
DON'T YOU JUST HATE WHEN TOM GETS INTO YOUR HEAD?
- NINA, YOUR MENU LOOKS BEAUTIFUL.
[whisk clacking] - PERFECT.
- 15 MINUTES, GUYS.
- I FEEL LIKE THERE'S THE WEIGHT OF HAWAIIAN VOLCANOES
ON MY SHOULDER RIGHT NOW.
THE SCALLOP NOODLES ARE A BLANK CANVAS.
NICK CAN ADD HIS FLAVOR PROFILES TO IT.
- PUT SOME CITRUS ZEST IN THERE.
- THE SCALLOPS GET PUREED, CRYOVAC'D, POACHED OFF,
AND THEN I GET ALL THE NOODLES CUT.
I KNOW THEY'RE BANGING,
BUT I DON'T WANT TO LET MY BUDDY DOWN.
- HOW'S IT TASTE? GOOD? - I THINK SO.
- THROUGHOUT THE SEASON,
I'VE BEEN KNOCKED A COUPLE TIMES FOR UNDER-SEASONING THINGS.
WE GOT TO SEASON THE [bleep] OUT OF THIS, HUH?
I'VE ALWAYS HAD A VERY SENSITIVE PALATE,
SO I'M TAKING THE EXTRA STEP
TO MAKE SURE THAT EVERYTHING'S PERFECTLY SEASONED.
- PRETTY GOOD.
- IT NEEDS A LITTLE BIT MORE ACID.
- ACID.
AT THIS POINT, I'VE TASTED IT SO MANY TIMES,
MY PALATE'S [bleep].
- SWEET.
NINA, SALT?
- LITTLE BIT MORE. - MORE SALT?
- WHAT'S OUR TIME? - FIVE MINUTES--LESS.
SO LAST PUSH. LAST PUSH!
- I CAN TURN THIS [bleep] OUT.
- AS TIME WINDS DOWN, I'M MOST WORRIED ABOUT THE PASTA
AND THE GOAT THAT STEPHANIE'S MAKING.
GUYS, WE GOT TO HAVE EVERYTHING IN.
THE GOAT IS IN? - IT'S NOT TENDER YET.
- I KNOW, RIGHT? - IT'S OKAY. WE'LL GET THERE.
- MY BIGGEST WORRY IS, WILL THE GOAT BE TENDER ENOUGH?
NORMALLY, THIS IS A WHOLE-DAY ORDEAL
TO BRAISE THE GOAT.
SO I THINK THAT'S GONNA MAKE OR BREAK MY DISH.
- WE'RE GONNA BE OKAY.
- JUST PACK ALL OF OUR STUFF UP AND GET THE HELL OUT OF HERE.
- OH.
- I STILL CANNOT BELIEVE THIS.
I'M GONNA HAVE TO WAIT UNTIL I GET HOME
BEFORE I'M LIKE, "NINA BEAT ME IN THE FINALE."
- NO. STOP IT.
I HAVE THE ENTIRE ISLAND OF SAINT LUCIA
CHEERING FOR ME RIGHT NOW, AND IT'S A LOT OF PRESSURE,
BUT I DON'T WANT TO LET THEM DOWN.
I REALLY WANT TO MAKE THEM PROUD.
I'M GONNA BE SO BIG THAT I THINK I MIGHT EVEN HAVE
A NATIONAL HOLIDAY NAMED AFTER ME.
I DON'T KNOW. IT'S GONNA BE BIG.
- YOU GUYS NEED A FLASHLIGHT OR WHAT?
- NOPE. - [laughs]
- SO HOW YOU GUYS FEELING RIGHT NOW?
- REALLY GOOD. - HOW WAS YOUR DAY?
- WE GOT A LOT DONE TODAY. - YEAH.
- WHAT DIDN'T GET DONE? - DON'T TELL ME DESSERT.
- NO, NO. DESSERT'S-- [laughs]
- DESSERT'S IN THE BAG? - I TOLD YOU I'LL GET IT DONE.
NO.
- WE HAVE SOME FRIENDS HERE-- - A COUPLE OF FRIENDS THAT--
- [laughs]
I LOOK OVER, AND IT'S MY HUSBAND, MY BROTHER,
NICK'S WIFE, AND NICK'S MOM.
I THINK MY HEART JUMPED UP INTO MY THROAT.
I WAS SO EXCITED.
both: MWAH.
- MY WIFE AND I MET SEVEN YEARS AGO
AND WERE IMMEDIATELY IN LOVE.
YOU KNOW, I DIDN'T WANT TO GO ON A SECOND DATE WITH HER,
'CAUSE I KNEW THAT IF I DID, I WAS GONNA MARRY HER.
AND I WAS PRETTY COMFORTABLE BEING SINGLE.
- [groaning happily]
I HAVEN'T SEEN MY BROTHER IN OVER A YEAR,
AND MY HUSBAND IS MY BIGGEST FAN.
I THINK HAVING MY FAMILY HERE
DEFINITELY WANTS TO MAKE ME WIN EVEN MORE.
IT'S NICE TO SHARE THIS MOMENT WITH EVERYBODY.
- YOU'RE DOING GOOD, HONEY.
YOU'RE DOING GOOD.
- SURPRISED?
- SHE IS. [laughter]
- I AM. THAT'S FOR SURE.
- IT'S SO NICE TO MEET YOU. [laughter]
- NINA'S OBVIOUSLY FROM A SMALL ISLAND,
BUT IT SEEMS THAT SINCE WE'VE STARTED,
YOU'VE SORT OF CREATED THIS ISLAND FROM YOUR FAMILY.
- MM-HMM. GROWING UP, YOU KNOW, WE CERTAINLY WEREN'T POOR,
BUT WE WERE-- MY PARENTS WORKED HARD.
I MEAN, I WAS NOT A GOOD STUDENT.
- RIGHT.
- I WAS NOT THE SMARTEST KID THERE.
- YOU WERE THE SMARTEST KID THERE.
YOU WEREN'T A GOOD STUDENT. [laughter]
THAT'S WHAT IT WAS.
- MY PARENTS HAD, YOU KNOW, A ROUGH GO AT IT,
YOU KNOW, WITH MY FATHER COMING DOWN WITH PARKINSON'S
OVER THE PAST COUPLE YEARS.
MY MOM WORKS IN SPECIAL EDUCATION,
AND SEEING WHAT SHE DOES,
YOU KNOW, I JUST WANTED TO, LIKE, SHOW THEM
THAT, YOU KNOW, THEY RAISED A GOOD KID.
- RIGHT.
- AND FOR MY WIFE AND FOR MY KIDS,
LIKE, IT'S ALL--MY ENTIRE LIFE TURNED INTO THEM.
YOU KNOW WHAT I MEAN? AND IT'S WHY I DO WHAT I DO NOW.
- NINA, WHAT WOULD THIS MEAN TO WIN, PERSONALLY, FOR YOU,
AND WHAT DOES IT MEAN FOR YOUR COUNTRY AS WELL?
- FOR A PERSONAL LEVEL, IT'D BE AN ACHIEVEMENT.
BUT FOR THE ISLAND,
YOU HAVE ALL THESE PEOPLE CHEERING FOR ME.
- SMALL ISLAND, AND I WORK ON THE STREET.
NOW, AFTER THE FIRST EPISODE,
IT'S LIKE, "ARE YOU NINA'S BROTHER?"
- OH, MY GOD. REALLY? [laughter]
- IT'S A LOT OF PRESSURE.
MY BROTHER'S HERE. MY HUSBAND'S HERE.
AND I WISH MY DAD WAS HERE.
HE WAS VERY SUPPORTIVE IN ME CHOOSING TO BE A CHEF,
AND I THINK MY DAD, HONESTLY, IS SMILING DOWN ON ME RIGHT NOW.
- TOMORROW ONE OF YOU GUYS ARE GONNA BE TOP CHEF.
- I DON'T THINK IT'S SUNK IN.
- IT'S A LITTLE FREAKY. [laughter]
- YOU GUYS ARE [bleep] KILLING ME RIGHT NOW.
FIGURE THIS OUT BEFORE THEY THROW ME OUT OF HERE.
I'M GONNA GO DOWN. WE CAN'T GET SERVICE TOGETHER.
GOD DAMN IT! SERIOUSLY?
- WOW.
- LET'S KILL 'EM. - THIS IS A BIG DAY.
THIS IS IT. I'M JUST AMPED. I'M JUST READY TO GO.
I KNOW YOU GUYS ARE GONNA BE AWESOME.
- WE GOT YOUR BACK, BRO. - YOU'RE OVER HERE.
- THE BIGGEST CHALLENGE OPENING A RESTAURANT
IS HAVING TO IMPROVISE AS YOU GO,
BUT NICHOLAS IS A GREAT LEADER.
HE'S GOT A CLEAR PLAN.
HIS MENU IS REALLY EXCITING, AND THE FOOD IS BEAUTIFUL.
- ALL RIGHT, MY NAME'S NICK.
MY WIFE'S NAME IS KRISTEN. I ALWAYS CALL HER KRIS.
THE NAME OF THE RESTAURANT IS KRIS.
SERVICE IS GONNA BE RELATIVELY INTENSE.
I'LL TELL YOU EXACTLY HOW I WANT STUFF DONE.
THIS IS GONNA TAKE A LOT OF FOCUS, A LOT OF DETERMINATION.
I KNOW I'M GONNA HAVE TO BE PERFECT TO BEAT NINA.
- REMEMBER THAT TIME
YOU WERE COOKING ON THE FINALE OF TOP CHEF?
- [laughs]
- I WANT TO DO A PLATE AT ONE HOUR, 30 MINUTES.
WE TRY IT, AND THEN WE DO ONE PREPARATION.
THE FIRST THING I HAVE TO DO TODAY IS CHECK OUT THE GOAT.
SHOULD WE MAKE A SMALL AMOUNT AND JUST COOK IT DOWN,
LIKE, IN THE JUS. - I CAN DO THAT.
- IT'S NOT TENDER ENOUGH.
WE NEED TO KEEP BRAISING
AND COOKING IT DOWN NICE AND SLOW.
THERE'S NO TURNING BACK. THIS IS IT.
- ARE YOU RAISING IT UP? - 75.
IT'S GONNA BE CLOSE ON THE GOAT.
- ONE HOUR! - ALL RIGHT, ONE HOUR.
THIS IS THE BREAD AND BUTTER FOR THE SERVICE, OKAY?
I WANT YOU GUYS TO TASTE IT.
THERE'S A LITTLE BIT OF CURRY SALT
THAT GOES ON TOP TO GARNISH IT.
ADDING TWO EXTRA COURSES TO MY MENU
MIGHT BE OVERAMBITIOUS.
YOU GONNA HAVE TIME TO DO THE INTERMEZZO?
- YEAH. - WE HAVE A LOT TO DO.
BUT IF I PUT MY MIND TO IT, I CAN DO IT.
- HOW'D THIS TASTE?
- THE SAUCE NEEDS TO COME DOWN A LITTLE BIT MORE,
BUT IT'S PRETTY GOOD.
- 42 MINUTES, GUYS. CAN WE DO ONE PLATE?
GUYS, HOW ARE YOU? WHERE IS EVERYBODY?
THIS ISN'T EVERYBODY.
I NEED THESE GUYS TO BE HERE NOW.
I NEED THESE GUYS HERE, LIKE, NOW
SO WE CAN DO THIS AND GET GOING, OKAY?
I'M MISSING A COUPLE SERVERS.
IT'S REALLY [bleep] FRUSTRATING.
SO THOSE TWO PEOPLE WHO WERE HERE
ARE NOT MY MAIN SERVERS NOW.
YOU ARE, AND, YOU, YOUNG MAN, ARE.
IT'S A LITTLE NERVE-RACKING
KNOWING THAT PART OF WHAT I'M COMPETING FOR
LAYS IN THEIR HANDS.
CAN YOU PLEASE INFORM THE SERVERS WHO WEREN'T HERE
OF EVERYTHING WE JUST TALKED ABOUT
BEFORE I [bleep] LOSE MY [bleep]?
- FOLLOW ME RIGHT THIS WAY. - THANK YOU.
- GUYS, ARE WE READY OVER THERE? - WE'RE SO READY.
- OKAY, GOOD. PERFECT.
THE NAME OF MY RESTAURANT IS CANOUAN,
AND CANOUAN IS AN ISLAND THAT MY DAD IS FROM.
THIS IS MY WAY OF MAKING HIM PART OF THIS EXPERIENCE FOR ME.
LET'S GO. LET'S GO, LET'S GO, LET'S GO, LET'S GO.
LET'S TAKE THIS ON A TRAY, PLEASE.
- FOUR FOR DINNER THIS EVENING? - YES, PLEASE.
- FOLLOW ME RIGHT THIS WAY.
- THIS LOOKS MARVELOUS. - IT DOES.
- NINA'S FROM SAINT LUCIA,
AND SHE'S BEEN COOKING WITH A LOT OF ISLAND SPICE
AND ISLAND FLAIR.
BUT SHE DECIDED, IN THE FINALE, TO MOVE TOWARDS COOKING ITALIAN.
- I, FOR ONE, AM VERY EXCITED TO SEE WHAT BOTH CHEFS DO TONIGHT.
- RIGHT THIS WAY. - THANK YOU.
- YOU READY, "CHEFY"? - I'M A LITTLE NERVOUS.
- [laughs] - THIS IS THE MOMENT.
THE NEXT COUPLE HOURS OF MY LIFE IS GONNA DETERMINE
WHETHER OR NOT I GET $125,000, THE TITLE OF TOP CHEF.
A LOT'S RIDING ON THIS.
- WOW. THIS IS EXCITING.
- I'M VERY CURIOUS TO SEE WHETHER NICHOLAS WILL COOK
THE FOOD HE DID IN THE LAST CHALLENGE
OR REVERT BACK TO WHAT HE WAS DOING IN NEW ORLEANS.
- SHIRLEY, START WORKING EIGHT TARTARE.
- EIGHT TARTARE. WAIT. - THIS IS BREAD FOR JUDGES.
SO WELCOME TO CANOUAN.
I'M FROM THE ISLANDS, AND I DID FRENCH CUISINE.
I DID ITALIAN.
SO THIS IS PRETTY MUCH EVERYTHING THAT INSPIRED ME
AND MY JOURNEY AS A CHEF.
I'M STARTING YOU OFF WITH A LITTLE SURPRISE COURSE.
IT'S OUR BREAD SERVICE.
CRISPY BREADFRUIT WITH FOIE GRAS
AND A LITTLE BIT OF CURRY SALT ON TOP.
- WOW. - THANK YOU.
- THIS IS... - LOVELY.
- SO LOVELY.
- AND IT'S QUITE DELICIOUS.
- TASTE.
- THINK WE NEED A LITTLE MORE TARTARE.
- WE NEED A LITTLE MORE OF THE TARTARE?
- YEAH. - OKAY.
- YOU'RE GONNA CARRY THESE TWO, AND YOU FOLLOW ME, OKAY?
THE FIRST COURSE WE HAVE IS A TUNA AND ESCOLAR TARTARE.
ON TOP IS A GRANITA OF TOMATO WATER,
JALAPEÑOS, AND LEMON.
- THANK YOU, NINA.
- IT'S VERY GREAT TO START.
- YOU CAN TASTE THE BASIL. YOU CAN TASTE THE CHILE THREADS.
GAVE IT A LITTLE SALTY, LITTLE CRUNCH.
- I TASTE THE ISLAND. - YEAH.
- GUYS, WE GOT TO GET TICKETS TO OUR EXPEDITER, RIGHT?
WE HAVE 2, 4...
6, 8, 12, 14.
WHERE'S MY EXPEDITER?
- MENU LOOKS GREAT.
- PANNA COTTA-- DO YOU REMEMBER THAT?
- [laughing] THAT'S A BRAVE MOVE ON HIS PART.
- THEY UNDERSTAND THEY HAVE TO GIVE YOU TICKETS, RIGHT?
I MEAN, THERE'S 16 DINERS OUT THERE
WHO ARE JUST SITTING THERE.
I'M A LITTLE EMBARRASSED ABOUT SERVICE.
HEY, LOU, CAN YOU FIRE, LIKE, 16?
- YOU WANT ME TO GO OVER AND HELP HIM?
- I JUST GOT TO GET THESE GUYS TO START SHAKING THEIR ***.
MAKE SURE THE JUDGES GET 'EM FIRST.
THE FISH IS GONNA BE
ON THE LEFT-HAND SIDE OF THE DINER, RIGHT?
FISH LANDS ON THE LEFT, GUYS. FISH LANDS ON THE LEFT.
- FISH LANDS ON THE LEFT. - JUST LIKE THAT.
POUR, PLEASE.
- HI. - I'M A LITTLE NERVOUS.
I HAVE A SUCH DEEP RESPECT FOR WHAT CHEF MORIMOTO DOES.
NO MATTER WHAT I DO TO THIS FISH, IT'S PROBABLY WRONG.
OBVIOUSLY, I'VE HAD A VERY FINE-DINING, FRENCH BACKGROUND,
BUT THE RESTAURANT IS MORE ABOUT, LIKE, HAVING FUN.
MY FIRST COURSE IS A CRUDO OF HAMACHI AND TUNA
WITH GREEN APPLE AND THREE DIFFERENT PREPARATIONS.
PLEASE ENJOY. - THANK YOU.
- THANK YOU, NICK.
- YES.
- I LIKE THE CRUNCH.
I LIKE THE LITTLE BIT OF HEAT IN THE WASABI.
- BUT IT'S A LITTLE UNDER-SEASONED.
- IT DID NEED A FEW GRAINS OF SEA SALT.
- AND I WAS EXPECTING MORE GREEN-APPLE FLAVOR.
EVERYTHING IS JUST REALLY, LIKE, SUBTLE FLAVORS.
I NEED SOMETHING BIG.
- FOR THIS COURSE, FOR THE JUDGES,
YOU GUYS WILL EACH HAVE A SAUCE TO POUR.
I'M REALLY EXCITED ABOUT THIS DISH.
IT'S SOMETHING THAT JASON AND I COLLABORATED ON.
IT'S KIND OF, LIKE, THE BEST OF PHILADELPHIA.
IT'S A SWEET SHRIMP BISQUE,
SCALLOP NOODLES, PUREED SCALLOP ROLLED OUT
AND CUT LIKE NOODLES, TOSSED WITH DAIKON NOODLES,
A LITTLE BIT OF SHAVED ABALONE AND SOME FRESH HERBS.
- THANKS, NICHOLAS. both: THANK YOU.
- MM-HMM.
- IT'S SEASONED PRETTY WELL, BUT IT'S NOT SWEET.
I DON'T KNOW.
- IT'S PRETTY COOL.
- THE SCALLOP IS REALLY COOL. - YEAH.
- IT'S KIND OF LIKE A CURRY BISQUE.
- WE'RE GONNA TAKE FOUR TO TABLE SIX.
READY FOR JUDGES?
- THAT'S THE [bleep], NINA.
- YEAH? ALL RIGHT, LET'S GO. - THIS IS GONNA WORK.
THE PASTA COURSE-- I DID THE GOAT JUSTICE.
WE JUST KEPT ON BRAISING, AND IT CAME TOGETHER.
THE NEXT COURSE IS THE ORECCHIETTE
WITH BRAISED BABY GOAT, CONFIT CHERRY TOMATOES,
ARUGULA, AND WHIPPED GOAT CHEESE AS WELL.
- THANK YOU. - GREAT.
- IT'S GREAT.
- THE GOAT IS PERFECTLY COOKED. - RIGHT.
- PERFECTLY SEASONED. - YEAH.
I WOULD COME BACK FOR THIS DISH.
- SHE'S HAD A GIFT WITH THE BABY GOATS.
- RELAX. - I KNOW. MY HAND IS--
- WE'RE ALMOST THROUGH. WE'RE ALMOST THROUGH.
- I KNOW. LIKE, MY HAND IS SHAKING.
- WELL, YOU SHOULD SEE MINE. - HI.
- HELLO.
WE HAVE SPICE-RUBBED SWORDFISH, SQUASH PUREE,
BRAISED KALE, AND A SMOKED ONION JUS.
ENJOY. both: THANK YOU.
- SHE HAD THIS REALLY BRIGHT SWORDFISH WITH THE SPICE ON IT,
BUT THEN YOU DO THIS DEEPLY COOKED KALE,
AND IT KIND OF FIGHTS WITH THAT BRIGHTNESS.
WHEN YOU TRY TO MELD TWO KIND OF CUISINES,
SOMETIMES IT DOESN'T WORK.
- I WANT SOMETHING THAT'S GONNA EXCITE ME.
LIKE, BURST OF MAYBE A SALT HERE...
- TEXTURE! - ACIDITY HERE, TEXTURE.
- THERE'S NO CRUNCH.
- MAYBE I PUT A LITTLE TOO MUCH SPICE.
- HOW YOU DOING, B?
- TRYING TO FIND THE BEST ONES FOR THE JUDGES, YOU KNOW?
- WE WERE TASTING THE DUCK,
AND WE REALIZED IT WAS A LITTLE TOUGH.
IF YOU'RE WORRIED ABOUT IT, BRING 'EM UP TO MEDIUM.
I MEAN, WE CAN PUSH 'EM A LITTLE BIT MORE, OKAY?
WE PUSHED IT FROM MEDIUM-RARE TO CLOSER TOWARDS MEDIUM.
I THINK IT CAME OFF A LITTLE BIT BETTER.
SEARED DUCK--IT'S CURED IN KOMBU, GINGER, AND ONION.
THEN THERE'S SQUASH THAT WE JUST SHAVED AND COMPRESSED IT.
- THANK YOU, NICK. - THANK YOU.
- NICHOLAS HAS DONE A PHENOMENAL JOB RENDERING THAT FAT.
- MY DUCK--IT'S VERY CHEWY.
- YOURS SEEMS MAYBE A LITTLE BIT LESS DONE,
BUT MINE ARE, LIKE, BEAUTIFUL ALL THE WAY THROUGH.
- BUT IT'S PACKED WITH FLAVOR THEY GOT IN THERE...
- YES. - DUCK, SQUASH, GINGER.
NICHOLAS REALLY SHINED ON THAT LEVEL.
- IT'S VERY WELL BALANCED AND REALLY DELICIOUS.
- CAN WE MAKE SURE WE HAVE DESSERT SPOONS
ON THE JUDGES' TABLE RIGHT NOW?
TEXTURE ON PANNA COTTA'S GOOD?
- IT'S CREAMY. - CREAMY?
AS I'M PLATING THE DESSERT COURSE, I FEEL GOOD.
ALL OF THE FLAVOR COMPONENTS ARE THERE.
ALL THE TEXTURES ARE THERE...
SERVE ON THE RIGHT, SERVE ON THE RIGHT, SERVE ON THE RIGHT.
LIKE A LITTLE REDEMPTION.
WHERE'S THE SPOONS THAT I ASKED FOR?
LIKE, FIVE MINUTES AGO, I ASKED FOR SPOONS.
CAN I GET THE SPOONS?
- HOW ARE YOUR SERVERS? - THEY'RE LOVELY.
SO THE LAST COURSE IS A VARIATION OF THE DISH I DID
FOR THE SPANISH/FRENCH CHALLENGE--
CARAMELIZED WHITE-CHOCOLATE PANNA COTTA, SHORTBREAD,
PASSION FRUIT, AND PAPAYA PUREE.
- THANK YOU, NICK. - THANK YOU, NICK.
- TO ME, PANNA COTTA IS CREAM THAT'S JUST SET.
IT'S JUST JIGGLING. IT'S STILL SOFT.
- HOW'S YOUR JIGGLE? - IT'S NOT JIGGLING ENOUGH.
- NOT JIGGLING ENOUGH?
- IT'S REALLY DELICIOUS, THOUGH. IT'S YUMMY.
- IT'S A GREAT DISH.
- SHOULD WE ORDER ANOTHER ONE? - YEAH.
- [laughs]
- UNREAL. - MM-HMM.
- NINA AND HER TEAM ARE NOT [bleep] AS GOOD AS YOU.
- I'M NOT LETTING YOU JINX ME LIKE THAT, DUDE.
- OVERALL, I THINK THIS IS A GREAT PERFORMANCE FROM NICK.
I'M EXCITED TO SEE WHAT NINA'S GONNA HAVE FOR US.
- OOH. - NICE.
- PRETTY.
- SO THIS IS A LITTLE INTERMEZZO.
IT'S COMPRESSED DRAGON FRUIT
INFUSED WITH GINGER SIMPLE SYRUP.
ENJOY.
- THE FROZEN PAPAYA IS DAMN GOOD.
- JUST WHAT WE NEEDED RIGHT NOW. - A LITTLE SOMETHING EXTRA.
- THE STAR SHOULD BE FACING THIS SIDE,
SO WE DROP IT LIKE THIS.
I FEEL PRETTY GOOD ABOUT MY DESSERT.
IT'S NOT TECHNICALLY CRAZY,
BUT I THINK THAT HAVING THIS WARM CHOCOLATE DOUGHNUT
DIPPED IN THIS PASSION-FRUIT ANGLAISE,
THEY'RE REALLY GONNA LIKE.
SO WE HAVE A CHOCOLATE ZEPPOLE.
THE ANGLAISE IS PASSION FRUIT.
THE GARNISH IS MACADAMIA NUTS AND TOASTED COCONUT.
ENJOY.
- I THINK THEY'RE REALLY GOOD.
THE DIPPING SAUCE IS REALLY NICE.
IT'S NOT A COMPLETE DESSERT. THIS IS, LIKE, A...
- A PETIT FOUR. - PETIT FOUR, YEAH.
- IT'S ENDING THE MEAL IN A WHISPER AND NOT WITH A ***.
- AND, YEAH, I DID TOO MUCH.
I SHOULD'VE JUST KEPT THE FOUR.
I DID TOO MUCH, AND I DIDN'T NEED TO, YOU KNOW WHAT I MEAN?
- WELL, THAT WAS A REALLY EXCITING MEAL.
- MM-HMM.
- AND I'M EXCITED TO SEE WHAT NICK HAS COOKED FOR US.
- LET'S GO.
- DO YOU KNOW WHERE THESE 11 ARE GOING, AT LEAST?
SO I CAN CONTINUE PLATING.
IT'S KIND OF A CHEF'S WORST NIGHTMARE
TO HAVE A GREAT SERVICE IN BACK OF THE HOUSE
AND THEN A TERRIBLE SERVICE IN FRONT OF THE HOUSE.
WE NEED TO REALLY MAKE ADJUSTMENTS
GOING TO THE SECOND ROUND.
YOU DO KNOW WHERE THESE ARE GOING?
- WHAT HAPPENS NOW, BECAUSE WE'RE IN A TIE?
- THIS IS THE WAY A FINALE SHOULD BE.
THESE ARE OUR TWO BEST CHEFS.
- SOMETHING'S BREWING OVER THERE.
- I REALLY FEEL NINA DESERVED TO WIN...
OTHER THAN ME, OBVIOUSLY.
- WHAT ARE YOU GUYS GOSSIPING ABOUT OVER THERE?
- BANANAS. - BANANAS.
- BIG BANANAS?
[sighs] - SHORT AND FAT.
- WHAT? - WHAT?
- GETTING TO KNOW NINA HAS BEEN A BLAST.
- REUNITED, THE GOSSIP GIRLS. - BEAUTIFUL.
- [bleep] BOMB, DUDE.
I FEEL THE WINNER'S GONNA BE NICHOLAS.
WE'RE HOMEYS. [laughs]
- I SAID, "I LOVE YOU."
- NICK IS A BEAST IN THE KITCHEN,
VERY CHARISMATIC-- HIS DREAMY SMILE.
- JUST THROW ME A [bleep] BONE.
I SOUND LIKE I HAVE A LITTLE BIT OF A CRUSH ON HIM.
MAYBE I DO. I DON'T KNOW.
- TO NICK. [breathes deeply]
- OH, THERE'S THE JUDGES.
- WE NEED TO FIRE A LOT FASTER THIS ROUND.
THANK YOU.
- WELL, THIS IS A NICE LITTLE MENU, HUH?
- LOOKS GOOD.
- I THINK HE'S REACTING WITH THE INGREDIENTS
THAT ARE HERE ON THE ISLAND.
- FOUR JUDGES FOR FIRST COURSE.
- HEY, NICK. - HEY. HOW ARE YOU GUYS?
CHEF, HOW ARE YOU?
- HOW'S IT GOING? - PRETTY GOOD.
SO THIS IS JUST CRUDO OF HAMACHI AND A LOCAL TUNA.
THANK YOU.
- FISH IS REALLY FRESH.
- AND THE ACIDITY'S HERE WITH THE APPLE.
BUT THERE'S A LITTLE BIT OF LACK OF SALT.
- NO SEASONING HERE.
- [laughs]
- THERE'S NO PROBLEM WITH SALT AND ACID IN THIS ONE AT ALL.
VERY NICE.
- THE BROTH ITSELF IS ABSOLUTELY DELICIOUS.
- MMM. IT IS.
- THIS IS, LIKE, EASILY THE BEST DISH I HAD ALL YEAR.
- YEAH. - REALLY?
- OH, I THINK SO, YEAH. - IT IS FANTASTIC.
- WOW.
- LOOKS GOOD. - LOOKS LIKE A LITTLE ITALIANO.
- YEAH. [speaking Italian]
- HOW LONG ON BREAD?
- 20 SECONDS.
- HOT, DELICIOUS.
- ORIGINAL. REALLY, REALLY GOOD.
- I WANT ANOTHER PIECE.
- THE THOUGHT OF MY MENU
WAS TO DO EVERYTHING THAT INSPIRED ME
AND MY JOURNEY AS A CHEF. ENJOY.
- NINA'S CRUDO HAS GOT MORE PUNCH, MORE POWER.
- IT DEFINITELY IS A GOOD, CRISP START TO A MEAL.
- YEAH.
- THE ORECCHIETTE ARE BEAUTIFUL.
- YOU HAVE BRAISED BABY GOAT
AND FRESHLY MADE ORECCHIETTE.
- IT'S MATURE.
IT'S REALLY GOOD. - THE GOAT IS SUBLIME.
- I WANT ANOTHER BOWL. YOU WANT ME--I'LL EAT YOURS.
- [laughing] YOU CAN HAVE MINE. - [chuckles]
- CAN I GET ALL-DAY ON DUCK... FOR SERVICE, PLEASE?
- OKAY, HERE WE GO.
DUCK'S COOKED NICELY.
- I LOVE THE SAUCE.
- I THINK THIS IS A REALLY GOOD DISH AS WELL.
- TABLE NINE HAS TWO. THEY NEED THEIR FIRST COURSE.
- FIRST?
- YOU GUYS ARE [bleep] KILLING ME RIGHT NOW.
YOU UNDERSTAND THAT, RIGHT?
CAN YOU PLEASE FIGURE THIS OUT
BEFORE THEY THROW ME OUT OF HERE?
- YES, CHEF. WHERE ARE YOU COMING FROM?
- GOD DAMN IT! SERIOUSLY?
- WAS THAT NICK? - YEAH.
- WELL, THAT'S NOT GOOD.
SOMETHING MADE NICK VERY ANGRY BACK THERE.
- I NEED A FIRST COURSE, PLEASE. - THREE?
- TWO! - TWO.
- WOW.
- AWKWARD.
- YOU'RE ALL RIGHT. WHAT DO YOU NEED RIGHT NOW?
- THIS IS THE LAST CHANCE I HAVE TO BECOME TOP CHEF,
AND WE'RE GOING DOWN RIGHT NOW.
WELL, I JUST LOST.
- THEY'RE ALL DESSERT, YEAH? - YEAH.
- TOM, DO YOU THINK NICK REDEEMED HIMSELF
AND HIS PANNA COTTA FROM THIS DISH?
- THERE'S A LITTLE TOO MUCH GELATIN IN IT,
BUT THAT SAID, IT'S STILL REALLY GOOD.
- NIGHT AND DAY COMPARED TO WHAT HE GAVE US BEFORE.
- IT'S DELICIOUS.
- SEND 'EM TO THE FOUR TOP, RIGHT NOW.
- FOUR TOP, TABLE TWO? - YEP, TABLE TWO. THANK YOU.
- THANK YOU.
- STRONG MENU, JUST OVERALL.
- THERE'S LITTLE NITPICKING AT VARIOUS PLACES,
BUT I'D BE HAPPY TO HAVE THIS
AT ANY OF A NUMBER OF RESTAURANTS.
- I THINK IF NICK'S ENTIRE SEASON
WAS ABOUT PEAKING AT THE RIGHT TIME,
HE PEAKED AT THE RIGHT TIME.
- WE'RE GONNA HAVE A LOT TO TALK ABOUT AT JUDGES' TABLE.
- NO. - NO, HONEY, HONEY, LET IT GO.
- THERE WERE A FAIR AMOUNT OF TENSE MOMENTS DURING SERVICE,
BUT NOW THAT IT'S OVER WITH,
IT'S LIKE, YOU KNOW, YOU HAVE THAT FINALITY.
- I LOVE YOU. - I LOVE YOU.
- HONEY, THIS WAS A WIN. - JUST GIVE ME A KISS.
- IT'S EITHER TOP CHEF OR NOT TOP CHEF.
THAT'S ABOUT IT.
I LOVE YOU.
- IT'S ALMOST TOO MUCH FOR YOUR PALATE.
- I DON'T THINK THAT THE SQUASH PUREE
REALLY DID ANYTHING FOR IT.
- THIS IS THE LAST PUSH.
NOW YOU'RE GIVING ME ZEPPOLES, RIGHT?
QUICK! PLATE IT!
- HMM. - HMM.
- DO I THINK THIS IS THE BEST DESSERT
NINA CAN DO FOR THE TOP CHEF FINALE THIS SEASON?
- I THINK WE CAN WRAP IT UP.
THIS IS ONE NIGHT, AND IT'S ONE SHOT.
HOW WAS IT?
- IT WAS GREAT. IT WAS AWESOME.
- YOU KNOW YOUR MOTHER'S GONNA CRY WHEN SHE SEES THIS, RIGHT?
- I KNOW, I KNOW, I KNOW. I DID IT FOR DAD.
NICK AND I--WE'RE COOKING THE FOOD OF OUR LIVES RIGHT NOW.
SO I THINK IT'S GONNA BE TOUGH.
YOU KNOW, IT'S JUST GONNA COME DOWN TO THE MINOR DETAILS.
I'M NOT 100%. - GET OUT OF HERE.
- REALLY? - I THINK I DID TOO MUCH.
- TWO VERY, VERY GOOD MEALS.
- YES. I'M VERY INTERESTED TO HEAR
WHAT TOM AND GAIL HAVE TO SAY.
[suspenseful music]
♪ ♪
- CHEFS, CONGRATULATIONS TO BOTH OF YOU.
YOU SHOULD FEEL REALLY PROUD OF YOUR WORK TONIGHT.
- THANK YOU.
- NICK, HOW'D YOU FEEL ABOUT YOUR SERVICE
AND ABOUT YOUR FOOD?
- WE KIND OF STUMBLED OUT OF THE GATES.
IT TOOK US A WHILE TO GET THE BALL ROLLING.
- THERE WAS A LOUD CRASH, AND WE HEARD SOMEONE YELLING.
- WE WERE HAVING A TOUGH SERVICE,
BUT I THOUGHT THIS FOOD WAS PRETTY CONSISTENT.
- ALL SEASON LONG, I THINK ONE COMPLAINT ABOUT YOUR FOOD
IS THAT IT'S UNDER-SEASONED, AND HERE WE START AGAIN
WITH AN UNDER-SEASONED PIECE OF FISH.
- OVERALL, IT WAS A REALLY CLEAN DISH.
IT WAS A GOOD START TO THE MEAL.
- COUPLE GRAINS OF SALT, THOUGH, WOULD'VE...
- WOULD'VE HELPED A LOT.
LET'S TALK ABOUT YOUR SECOND COURSE, NICK.
- I WANTED TO DO SOME FORM OF SHRIMP NOODLE
AND INCORPORATE SCALLOP INTO IT,
'CAUSE SCALLOP TASTES A LOT BETTER
AND WOULD BRING IN A DIFFERENT ELEMENT INTO THE DISH.
- I DIDN'T GET ANY SCALLOP FLAVOR.
- OKAY.
- I THOUGHT THIS DISH WAS THE BEST DISH
YOU'VE DONE ALL SEASON LONG. - THANK YOU, CHEF.
- I WOULDN'T CHANGE A THING ON THAT DISH.
I WOULD PUT THAT ON YOUR MENU.
- LET'S MOVE ON TO THIRD COURSE--
DUCK.
- YOU GO FIRST. [laughter]
- I LIKED YOUR DUCK COURSE. - I LIKED THE DISH OVERALL.
I THOUGHT, YOU KNOW, THE FLAVORS WERE GREAT.
BUT MY DUCK WAS REALLY UNDERCOOKED.
- MINE WAS COOKED THE WAY IT SHOULD'VE BEEN COOKED.
I THOUGHT IT WAS FINE.
- DO YOU THINK YOU REDEEMED YOURSELF
WITH THAT PANNA COTTA, NICK?
- I THINK I DID. I THOUGHT IT WAS GOOD.
- YOU DIDN'T FIND THAT THE PANNA COTTA
WAS A LITTLE HEAVY-SET, LIKE HE SAID?
- I DON'T LIKE IT WHEN IT'S LIKE JIGGLY, JIGGLY, JIGGLY.
- I THOUGHT THE FLAVORS WERE GREAT.
I WISH I HAD MORE PANNA COTTA...
- OH, OKAY.
- WITH A LITTLE JIGGLE.
- NINA, YOU'RE ASKED TO DO FOUR COURSES.
DO YOU THINK WE SHOULD JUDGE THOSE TWO COURSES
THAT WEREN'T SOMETHING YOU WERE SUPPOSED TO DO?
- IF I FELT IT WORKED
AND IT MADE THE PROGRESSION EVEN BETTER, WHY NOT?
- OKAY.
- LET'S MOVE ON
TO YOUR ACTUAL FIRST COURSE-- THE CRUDO.
- I THOUGHT IT WAS PALATE-ALL-ENCOMPASSING.
IT WAS REALLY A JOY TO EAT IN THAT WAY.
- THERE WAS THAT BEAUTIFUL BASIL BLOSSOM
THAT BROUGHT IT A LOT OF HERBACEOUS NOTES TO THE DISH.
- THANK YOU.
- I WANT TO TALK ABOUT YOUR SECOND COURSE.
- THIS ORECCHIETTE WAS ONE OF THE BEST DISHES
YOU'VE MADE ALL SEASON LONG. - THANK YOU.
- I THOUGHT THE DISH WAS AWESOME.
- THANK YOU. - IT WAS DELICIOUS.
- THANK YOU. - IT WAS A KILLER DISH.
SO YOU NAILED IT, AND IT WAS GREAT.
IT WAS AN AWESOME, AWESOME PLATE OF FOOD.
- WHEN YOU THINK ABOUT MY FOOD,
YOU GUYS KNOW THAT THAT'S NINA COMPTON ON A PLATE.
AND I THINK THAT THE SWORDFISH-- IT DIDN'T REALLY GEL.
- SOMETIMES THE STRUGGLE THAT YOU HAVE
WITH WHERE YOU'RE FROM AND WHERE YOU'RE GOING,
THERE'S NO INTERSECTION, AND THEY DON'T MEET.
- [laughs] YEAH. JUST KEEP DRIVING.
- THAT'S WHAT HAPPENED HERE.
- I WANT TO TALK ABOUT YOUR DESSERT COURSE.
- DESSERT IS NOT MY STRONGPOINT, BY ANY MEANS.
I THINK IT WAS A GOOD LITTLE BITE TO HAVE.
- IT'S VERY TELLING HOW YOU JUST DESCRIBED YOUR DESSERT.
IT DIDN'T FEEL LIKE A FULL DESSERT.
IT FELT LIKE A LITTLE BITE.
- I'M GONNA EXCUSE YOU GUYS FOR A BIT.
WE HAVE A LOT OF TALKING TO DO. - THANK YOU.
- OH, MAN.
BUT I TOLD YOU WHAT HAD TO HAPPEN,
AND IT DIDN'T HAPPEN, SO... - WHAT?
- I SAID I HAD TO BE PERFECT TO BEAT YOU.
- IT'S GONNA BE A VERY, VERY TOUGH DECISION.
- YOU KNOW, THIS IS THE WAY A FINALE SHOULD BE.
IT SHOULD BE CLOSE. THESE ARE OUR TWO BEST CHEFS.
- LET'S SEE WHERE WE FALL COURSE TO COURSE.
FIRST COURSE-- CRUDO VERSUS CRUDO.
- NINA'S ON TOP FOR ME.
- NICK WAS MISSING ONE THING--SALT.
NINA GETS THIS ONE, I THINK.
[Nick groans]
- SECOND COURSE. - I HAVE TO SAY NINA'S GOAT.
- FOR ME, NICK'S SWEET SHRIMP WAS A LITTLE STRONGER.
- I REALLY, REALLY ENJOYED NICK'S DISH,
ABSOLUTELY LOVED IT.
I THOUGHT IT WAS MY FAVORITE COURSE OF THE NIGHT.
- YEAH, MY FAVORITE COURSE OF THE NIGHT
WAS DEFINITELY THE GOAT. - I THOUGHT NINA'S RAGOUT
WAS THE BEST DISH BY EITHER CHEF ALL NIGHT.
SECOND COURSE TO NINA.
THE THIRD COURSE.
- I THOUGHT NICK'S DUCK DISH WAS FANTASTIC.
- I COULDN'T EAT THREE, FOUR PIECES OF MY DUCK
BECAUSE IT WAS SO UNDERCOOKED.
HOWEVER, ON THE OTHER HAND, NINA'S SWORDFISH WAS VERY SALTY.
FOR ME, IT'S A TIE.
- I THOUGHT THAT NINA MISSED THE MARK WITH THIS DISH.
I WOULD GIVE THIS ONE TO NICK.
- THEY DID NOT LIKE THE SWORDFISH DISH.
NOT ONE PERSON SAID, "I LIKED IT."
- SO THAT'S ONE.
- LET'S MOVE ON TO DESSERT.
- THERE WAS NO QUESTION FOR ME
THAT NICK'S DESSERT WAS A STRONGER COURSE.
- HE MADE A REALLY GOOD DESSERT, SO THE WIN GOES TO HIM.
- THEN NINA TOOK THE FIRST TWO COURSES,
AND NICK TOOK THE SECOND TWO COURSES.
- WHAT HAPPENS NOW, BECAUSE WE'RE IN A TIE?
- WHOA, WHOA, WHOA, WHOA. ARE WE IN A TIE?
- I FEEL LIKE IT'S ONE OF THOSE MEALS
WHERE WE COULD SIT AND TALK IT OVER FOR 16 MORE HOURS
AND STILL NOT AGREE ON EVERYTHING THAT WE ATE TONIGHT.
- WE'RE GONNA BE JUDGING OVERALL ON WHICH ONE OF THESE CHEFS
DELIVERED A BETTER OVERALL EXPERIENCE.
- YES.
- MEANING WHERE YOU WANT TO GO BACK
AND HAVE DINNER TOMORROW?
- YES. I THINK WE SHOULD CONSIDER SERVICE.
- WE SAW NICK LASHING OUT AT WAITSTAFF,
AND THAT PLAYS INTO MY DECISION.
IT'S GOT TO. - AS IT SHOULD.
- IF YOU LOOKING AT CONSISTENCY FROM START TO FINISH,
I THINK NICK JUST DID A BETTER JOB.
AND THIS IS WHY I ACTUALLY QUESTIONED THE WISDOM
BEHIND DOING A BREADFRUIT AND THIS OTHER LITTLE,
YOU KNOW... - INTERMEZZO.
- BUT SHE DID MAKE THOSE EXTRA COURSES,
AND THEY WERE AMAZING.
- THERE'S A PART OF ME THAT WISHES
IF SHE HAD TAKEN THE ENERGY OF MAKING THEM
AND INSTEAD PUT THEM INTO A DECENT DESSERT,
I WOULD'VE BEEN HAPPIER.
- DO WE ALL AGREE WHAT THE WORST COURSE OF THE NIGHT WAS?
- UH, I...
- WORST COURSE OF THE NIGHT?
- ZEPPOLE?
- ALL RIGHT, SO WE DON'T AGREE,
'CAUSE I THOUGHT EVERYBODY WOULD SAY SWORDFISH.
- OKAY, LET'S GET BACK TO,
"WHAT ARE MY FAVORITE DISHES OF THE NIGHT?"
- NO, NO. WORST DISH OF THE NIGHT?
- SOMETHING'S BREWING OVER THERE IN NEVERLAND.
- I ATE ALL OF MY SWORDFISH. I COULD NOT EAT MY DUCK.
- WELL, I GUESS IT'S GOOD THAT THEY'RE TAKING SO LONG TO...
YEAH.
- THIS IS THE CLOSEST FINALE I'VE EVER EXPERIENCED,
WHICH IS WHY IT'S SUCH A HARD DECISION.
- BUT SOMEBODY'S GOT TO WIN THIS.
- YEP. - YES.
- GOOD LUCK. - YOU TOO.
- NICK AND NINA,
ONE OF YOU WILL TAKE HOME THE GRAND PRIZE
OF $125,000 FURNISHED BY HEALTHY CHOICE
AND THE TITLE OF TOP CHEF.
- THIS HAS BEEN AN AMAZING JOURNEY.
AND I THINK THE ONLY THING
BETTER THAN WATCHING THE TWO OF YOU COOK
WAS GETTING TO KNOW YOU AS PEOPLE.
ALL SEASON LONG, YOU COOKED EXTRAORDINARY FOOD,
BUT YOU DID IT IN SUCH A HUMBLE WAY.
TONIGHT'S MEAL WAS ALSO EXTRAORDINARY.
THIS WAS, BY FAR, THE CLOSEST DECISION WE EVER HAD TO MAKE.
UNFORTUNATELY, THERE'S ONLY GONNA BE ONE.
- THIS IS IT.
- YEAH.
- PADMA.
- NICK...
YOU ARE TOP CHEF.
[cheers and applause] - SHUT THE [bleep]--
- CONGRATULATIONS.
- SO PROUD OF YOU.
I'M SO PROUD OF YOU.
- I LOVE YOU. - [crying] I LOVE YOU.
- IT'S MY HONOR TO GIVE YOU THIS.
AND CONGRATULATIONS.
- [chuckling] I WON TOP CHEF.
- [bleep].
- THIS IS A PRETTY GREAT FEELING RIGHT NOW.
THIS IS--I DON'T EVEN KNOW WHAT TO SAY.
WINNING MEANS A LOT FOR MY FAMILY.
IT'S LIFE-CHANGING.
[sighs]
WHAT THE [bleep]? [both laughing]
- IT WAS FUN. I WOULD DO IT AGAIN.
IT SUCKS. YES, I'M DISAPPOINTED.
BUT I'M A ROLE MODEL FOR PEOPLE IN SAINT LUCIA NOW.
YOU CAN COME FROM A SMALL ISLAND
AND MAKE IT TO THE FINALE OF TOP CHEF.
ANYTHING IS POSSIBLE.
- THANK YOU. - MY PLEASURE. MY PLEASURE.
- [laughing]
I REALLY WORKED MY *** OFF AT THIS.
I REALLY PUT MY HEART AND SOUL IN IT.
THANK YOU FOR EVERYTHING.
- CONGRATULATIONS. - THANK YOU.
- RAISE A GLASS TO OUR NEW TOP CHEF...
- NICKY MOON PIE.
[laughter]
- I'M TOP CHEF.
- AND CHEERS FROM EVERYBODY, NICK.
[indistinct chatter]
- TO LEARN MORE ABOUT THE CHEFS, GO TO BRAVOTV.COM.