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- TOP CHEF IS BACK.
- DON'T GET ON FIRE.
- BEHIND YOU. - BACK, BACK.
- 45 MINUTES FOR SALAD, GUYS.
- NINE CHEFS HAVE WON THE TITLE.
WHO WILL BE THE TENTH?
- FEELING LIKE A WINNER? - EVERY DAY.
- AY-YI-YI-YI. BAD CUT.
- SEVEN MINUTES.
- FOR THOSE BEST IN THEIR CRAFT,
THIS IS THE PLACE TO PROVE IT.
- THREE OUT ON THE HALIBUT, CHEF.
- THIS SEASON THE COMPETITION STARTS
IN THE WORLD-RENOWNED RESTAURANTS OF FOUR
OF OUR JUDGES--
HEAD JUDGE TOM COLICCHIO,
JAMES BEARD WINNER HUGH ACHESON,
CULINARY SUPERSTAR EMERIL LAGASSE,
AND OUR NEWEST JUDGE, LEGENDARY CHEF
AND RESTAURANT PIONEER WOLFGANG PUCK.
WE'VE INVITED 21 OF THE NATION'S BEST CHEFS
TO FIGHT FOR A PLACE IN THE COMPETITION.
- ONLY THE CHEFS THAT IMPRESS ME TODAY WILL KEEP COMPETING.
THE REST WILL BE GOING HOME.
- OH, MY GOD. - TO GET THROUGH,
YOU'RE GONNA BE PASSING A TEST THAT I'VE GIVEN
MANY OF MY OWN CHEFS.
- THE JUDGES HAVE PERSONALLY DESIGNED
CHALLENGES TO DETERMINE WHICH CHEFS HAVE WHAT IT TAKES
TO WIN THE TITLE.
- YOU REALLY HAVE TO KNOW YOUR SKILL.
- ARE YOU STILL THINKING COLD WITH THAT?
- THAT'S A BIG SALAD YOU HAVE.
- JUST BE CAREFUL WITH THIS STUFF, YOU KNOW.
THAT'S NOT GOOD.
- YOU BELIEVE THIS IS HAPPENING RIGHT NOW?
- MM. SMELLS GOOD.
- ONLY THE CHEFS THE JUDGES DEEM WORTHY
WILL EARN A TOP CHEF COAT AND TRAVEL
TO SEATTLE TO COMPETE FOR THE GRAND PRIZE.
- THAT COULD BE ALL OF YOU OR ONLY ONE OF YOU.
- PACK YOUR KNIVES AND GO.
- 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 OF TOP CHEF.
- I'VE BEEN GIVEN A NATURAL TALENT.
ANTHONY BOURDAIN SAYS I'M PROBABLY THE BEST NATURAL COOK
HE'S EVER WORKED WITH.
D MAGAZINE'S DECIDED TO MAKE ME
"THE MOST HATED CHEF IN DALLAS."
BUT IT WAS REALLY A LOT OF BACK-HANDED COMPLIMENTS,
SAYING THAT I'M ONE OF THE BEST CHEFS IN DALLAS.
CHEF.
- I AM A LITTLE BIT NERVOUS.
I WANT TO MAKE IT. I WANT TO GET TO SEATTLE.
TOM IS A VERY TOUGH JUDGE.
ALSO HE'S GORGEOUS.
HE'S GOT LOVELY, BEAUTIFUL BLUE EYES.
GOD. CAN YOU SAY THAT?
ABOUT THE JUDGE?
- CHEFS, THIS IS SEASON TEN.
I'VE JUDGED OVER 150 CHALLENGES
RY GROUP OF CHEFS.
NOW THE JUDGES HAVE TO DECIDE
WHO CONTINUES ON IN THE COMPETITION
AND GOES TO SEATTLE.
ONLY THE CHEFS THAT IMPRESS ME TODAY
WILL KEEP COMPETING.
THE REST WILL BE GOING HOME.
- I'M INTIMIDATED BECAUSE TOM'S READY TO, YOU KNOW,
MAKE OR BREAK SOMEBODY'S DREAMS HERE.
- I'M GONNA TEST YOU THE SAME WAY I TEST CHEFS WHO COME
INTO MY KITCHEN WANTING A JOB.
TONIGHT YOU'LL BE WORKING AN ACTUAL SERVICE.
YOU'LL BE COOKING THE FOOD THAT WE'RE SERVING THE CUSTOMERS.
A CHANCE TO BUTCHER AND ROAST SOME MEAT,
FISH, WORK GARDE-MANGER.
YOU'LL BE RIGHT IN THERE WITH THE REST OF MY CREW.
- YOU HAVE TO GO INTO THIS GAME WITH TOTAL CONFIDENCE.
YOU'VE GOT TO JUST PUT IT IN YOUR MINDSET
THAT YOU'RE GONNA SMASH EVERYBODY.
'CAUSE, IF YOU DON'T GET IN THAT MINDSET,
YOU'RE NOT GONNA MOVE ON TO THE NEXT ROUND.
- LET'S GET IN. - ALL RIGHT.
- CHEFS, THIS IS OUR LITTLE KITCHEN.
WANDER AROUND, AND I'LL COME THROUGH
AND GIVE YOU SOMETHING TO DO. OKAY?
I REALLY WANT TO SEE HOW THEY JUST MOVE AROUND A KITCHEN,
WHETHER OR NOT THEY HAVE DECENT KNIFE SKILLS.
ALSO WHETHER OR NOT THEY'RE GONNA ACTUALLY MESH
WITH THE OTHER COOKS.
IT'S A BIG OPPORTUNITY
TO COMPETE ON TOP CHEF,
AND I WANT TO SEE CHEFS WHO NOT ONLY CAN COOK
BUT ALSO WHO ARE ABLE TO FIGURE OUT
WHAT IT WOULD TAKE TO WIN THESE COMPETITIONS.
LIZZIE, WHY DON'T YOU COME WITH ME?
I GOT A JOB FOR YOU. - SURE.
- FOLLOW HER.
SHE'LL GIVE YOU DIRECTION ON MAKING TORTELLINIS.
OKAY? SHE'LL SHOW YOU A FEW,
AND THEN JUMP IN AND HELP OUT, OKAY?
- I LIVE IN SAN FRANCISCO,
BUT I'M FROM SOUTH AFRICA.
HAVING A FULL-TIME JOB AS AN EXECUTIVE CHEF
AND BEING A FULL-TIME MOM,
I RUN BACK AND FORTH BETWEEN THE KIDS
AND THE RESTAURANT ALL DAY LONG.
SOMETIMES I DON'T FEEL LIKE I'M WINNING ON EITHER SIDE.
IF I DID WIN TOP CHEF,
MY KIDS CAN DO WHATEVER THEY WANT TO DO.
- OKAY.
YOU'RE GOOD. - THANKS.
- YEAH, THIS ONE'S ACTUALLY GOOD.
- YOU'VE MADE TORTELLINI BEFORE, HUH?
- YES. - YEAH. I CAN TELL.
ANTHONY, COME BACK HERE WITH ME.
WE GOT SOME DUCKS UNDER HERE.
BREAST OFF COMPLETELY. LEGS OFF.
- YOU WANT THE LEGS BROKE DOWN FOR CONFIT?
- UH, YEAH.
- I HAVE A LOT OF COOKING IN MY FAMILY.
A LOT OF HUNTING.
- YOU ALWAYS BUTCHER WITH A PARING KNIFE?
- I KNOW IT'S CRAZY. IT SOUNDS WEIRD,
BUT I ENJOY USING A SMALL KNIFE. - ALL RIGHT.
- I'M FEELING INTIMIDATED,
MORE SO THAN I EVER COULD IMAGINE.
I'M A HOT, SWEATY MESS.
BUT I'M FIGURING IT OUT.
- JUST BE CAREFUL WITH THIS STUFF, YOU KNOW.
THAT'S NOT GOOD.
- I'LL PROVE TO YOU THAT I DON'T DO THAT.
FIRST DUCK THAT I'M BREAKING DOWN,
I NICK THE BREAST A LITTLE BIT.
HOW DO YOU LIKE 'EM SCORED? - GO BACK AND DO THAT LATER.
WHY DON'T YOU JUST GO THROUGH ALL OF 'EM RIGHT NOW,
JUST CLEAN 'EM ALL UP. - I BASICALLY [bleep] UP.
- SO YOU KNOW THE DEAL-- JUST BELLIES OFF.
- SKIN ON, OF COURSE, RIGHT, CHEF?
- SKIN ON, YEAH.
- OKAY. THANK YOU, CHEF.
- I KNOW JOHN, AND JOHN HAS
A REPUTATION OF BEING A HIGH-QUALITY CHEF
BUT MAYBE BEING A BIT OF A HOTHEAD
AND NOT ALWAYS GETTING ALONG WITH OTHERS.
AND SO I'M WATCHING HIM.
NOW, YOU'VE BEEN AROUND A LONG TIME.
WHY ARE YOU DOING THIS? - I'M IN DALLAS.
I'M STARTING MY OWN COMPANY.
I HAVE A 20-MONTH-OLD SON,
AND I WANT THE ACCEPTANCE OF MY PEERS...
- OKAY. - AND I WANT TO SHOW THE WORLD
THAT EVEN A 54-YEAR-OLD GUY, THERE'S NO REASON TO STOP.
I CAME UP WITH THE MARIO BATALIS
AND THE BOBBY FLAYS,
AND I OWNED A HOT RESTAURANT IN THE HAMPTONS.
YOU KNOW, IT WAS THE MID-'80s AND THE DISCO ERA,
AND CASUAL DRUG USE TURNED INTO SELF-MEDICATION.
I'M NOT GIVING UP, TOM.
I'M GONNA KEEP GOING AND GOING AND GOING, MAN.
- ALL RIGHT. - THANK YOU, CHEF.
BACK TO THE FISH.
- RIGHT NOW WHAT STANDS BETWEEN ME
AND A TICKET TO SEATTLE
IS WORKING THAT LINE
TO THE BEST OF MY ABILITY.
- SO, MICAH...
- I'VE BEEN A CHEF AT THE STANDARD
FOR ABOUT A YEAR AND A HALF. - OH, OKAY.
SO HOW LONG WERE YOU A SOUS CHEF BEFORE YOU MOVED UP?
- THAT'S THE ONE POINT IN MY LIFE WHERE I SKIPPED,
IS BEING A SOUS CHEF, SO...
- YOU SKIPPED BEING A SOUS--
- I SKIPPED BEING A SOUS CHEF.
I WENT STRAIGHT FROM LINE COOK
TO BEING EXECUTIVE CHEF.
- I'M WATCHING MICAH FILET FISH,
AND IT'S NOT THE BEST WAY
TO GO ABOUT IT.
LET ME SEE YOUR KNIFE.
WHAT I LIKE TO DO IS JUST COME ALONG THE BACK,
THEN PUSH IT THROUGH.
THE SPEED'S NOT IMPORTANT. RIGHT NOW THE ACCURACY, OKAY?
- YOU KNOW, TO BE HONEST, I'M [bleep] BRICKS.
ANYBODY CAN GO HOME FOR ANY TINY LITTLE MISTAKE.
- JOREL, I'LL PUT YOU OVER HERE. WE GOT SOME CHICKENS.
I HEAR YOU'RE A BUTCHER,
SO LEGS AND THIGHS SEPARATED. - OKAY.
THE ***, CUT 'EM IN HALF.
AND THEN YOU CAN DO THE WING. - OKAY.
MY RESTAURANT IN DENVER IS BUTCHERY-FOCUSED.
I COULD ABSOLUTELY BUTCHER A PIG WITH MY EYES CLOSED.
AND CHICKENS ARE ACTUALLY A LITTLE BIT EASIER.
THIS IS GONNA BE A PIECE OF CAKE.
- JOREL, STOP FOR A SECOND.
I DON'T THINK YOU UNDERSTOOD-- I THINK YOU MISUNDERSTOOD ME.
- OH, YOU WANTED THE BONE-- - I WANT THE BONES ON, YEAH.
- IN THE ***. - TAKE THE BACKBONE OUT
AND THEN JUST SPLIT IT.
- OH, GOD.
I REALLY, REALLY, REALLY WANT
THAT TOP CHEF COAT, BUT I'M FEELING
LIKE I'VE ALREADY GOT A STRIKE AGAINST ME.
- IF I GIVE YOU SOMETHING TO BUTCHER,
ASK HOW YOU WANT IT DONE
BEFORE YOU JUST DIVE IN THERE AND START HACKING AWAY.
- WHILE TOM'S CHALLENGE CONTINUES,
EMERIL IS JOINED IN LAS VEGAS AT TABLE 10
AT THE PALAZZO HOTEL
BY FIVE CHEFS EAGER TO EARN THAT COVETED TOP CHEF COAT.
- HELLO, CHEFS.
WELCOME TO MY RESTAURANT. - HELLO.
- CHEF. - WELCOME.
- HELLO. NICE TO MEET YOU. KRISTEN.
- JOSHUA. - JOSH.
- MEETING EMERIL LAGASSE, I'M FREAKING OUT,
BECAUSE THIS GUY'S LIKE A SUPER CHEF.
YOU JUST SAY THE NAME EMERIL.
HE DOESN'T EVEN HAVE TO HAVE THE LAGASSE.
HE'S EMERIL.
- BEFORE I HIRE ANY CHEFS
IN MY RESTAURANT, THEY MUST FIRST PASS
A SIMPLE TEST.
TODAY YOU'LL BE TAKING THAT TEST.
IF YOU SUCCEED, YOU'LL JOIN SOME FELLOW CHEFS
IN SEATTLE.
I MAY PICK FOUR OF YOU.
I MAY BE JUST PICKING ONE.
IT'S REALLY UP TO YOU WHETHER YOU CAN MEASURE UP
TO MY STANDARDS.
- STANDING THERE AND LISTENING
TO CHEF EMERIL'S VOICE,
IT'S JUST PURE FEAR.
MY BRAIN RIGHT NOW IS LIKE A MILLION BUTTERFLIES
TAKING OFF.
- SO THE TEST--
CHALLENGE-- WE'RE GONNA MAKE SOUP.
FOR ME IT'S ONE OF THE THINGS I JUDGE A RESTAURANT BY.
IT SEEMS SIMPLE, BUT IT NEEDS STRUCTURE.
IT NEEDS SEASONING.
IT NEEDS DEPTH.
AND IT'S A TRUE TEST TO SEE
IF YOU'RE A GREAT CHEF.
- I NEED TO GET TO SEATTLE TO COMPETE IN TOP CHEF,
NOT ONLY FOR MYSELF BUT FOR MY PARTNER JIM.
HE'S SUPPORTED ME IN ANYTHING THAT I'VE DONE.
I HOPE TO BRING HIM THAT SUCCESS.
- YOU HAVE ONE HOUR.
YOUR TIME STARTS NOW.
- BEHIND YOU.
BEHIND YOU. - BACK, BACK.
- BEHIND YOU.
- WATCH YOUR BACK. BACK, BACK, BACK.
- HOW WE DOING? - DOING WELL, CHEF. HOW ARE YOU?
- GREAT.
WE ALL HAVE BIG EXPECTATIONS FOR SEASON TEN.
MY FELLOW COLLEAGUES HAVE DIFFERENT THINGS
THAT THEY'RE LOOKING FOR.
IT MIGHT BE MAKING EGGS,
OR IT MAY BE, HOW DO YOU HANDLE YOURSELF
IN A KITCHEN?
THERE ARE CERTAIN COMPONENTS
OF A RESTAURANT THAT I JUDGE.
ONE IS A BOWL OF SOUP.
FOR THE AVERAGE PERSON,
SOUP SOUNDS VERY SIMPLE.
BUT IT'S NOT.
IT'S ABOUT INGREDIENTS.
IT'S ABOUT DEPTH AND FLAVOR.
IT'S ABOUT PASSION.
TINA, WHAT YOU THINKING RIGHT NOW?
- CHORIZO AND...
FOR THE MOMENT, MIXED SEAFOOD.
I SAW EVERYBODY GOING FOR BLENDERS AND CHINOISE.
THAT TELLS ME THAT EVERYONE'S MAKING A PUREE.
I'M GOING TO DO A VERY LAYERED SOUP
THAT CONTAINS A LOT OF DIFFERENT INGREDIENTS.
I GOT SOME OYSTERS AND SHRIMP
AND CLAMS OVER HERE.
I FEEL LIKE THIS COULD MOVE ME THROUGH.
- KEEP COOKING, SISTER. - THANKS.
THANKS.
- FEELING LIKE A WINNER? - EVERY DAY.
STEPH, YOU'RE HERE?
I HAVE MY CRAB DOWN THERE.
STEPHANIE AND I MET SEVEN YEARS AGO.
WE BONDED OVER THE FACT THAT WE BOTH WERE GETTING *** SWEAT
BECAUSE WE WERE THE ONLY TWO GIRLS ON THE LINE.
IT WAS SO HOT. THE THOUGHT OF ONE OF US
MOVING FORWARD AND ONE OF US NOT--
THAT'S WHAT I DON'T WANT TO HAPPEN.
- SO YOU GUYS WORK TOGETHER, RIGHT?
- YES, CHEF.
- I MEAN, AND YOU'RE BOTH HERE.
- YES, CHEF. - BOTH HERE.
- HOW DOES THAT WORK? I MEAN...
- IT'S A GOOD THING WE'RE FRIENDS.
- WE'RE LUCKY.
- THE NEXT THING YOU'RE GONNA TELL ME
YOU'RE ROOMMATES TOO, RIGHT? - ALMOST.
- WE LIVE IN THE SAME APARTMENT BUILDING.
- WE DON'T SEPARATE.
- THIS HORRIFIES MY MOTHER, BUT WE DECIDED
ON GETTING MATCHING TATTOOS.
WE BOTH HAVE A SPOON TATTOO.
KRISTEN, I'M GONNA PLUG IN NEXT TO YOU.
- YEAH.
- A LOT OF LESBIAN RUMORS BECAUSE OF THIS,
WHICH WE'RE NOT, JUST TO CLARIFY.
- THINK YOU CAN WIN TOP CHEF? - OF COURSE.
IF I DIDN'T, I WOULDN'T BE HERE.
I STARTED MODELING
WHEN I WAS 13 YEARS OLD.
I WON THE TITLE OF MODEL BOSTON
FOR 2007.
BUT BEING A CHEF AND COOKING
IS HANDS DOWN THE MOST IMPORTANT PART OF MY LIFE.
NEED ANYTHING? - NO, I'M GOOD.
HOW ARE YOU DOING? - GOOD.
- JUST ABOUT AT 30 MINUTES.
- ANY TIMERS ON THESE OVENS?
- IS IT GOING OKAY?
- YEAH, IT'S COMING ALONG PRETTY WELL.
YOU KNOW, HOT WEATHER. REALLY HOT WEATHER.
I'M THINKING A CHILLED GAZPACHO.
- CHILLED. - YES.
- I'M TRYING TO FIGURE OUT HOW WE'RE GONNA GET THAT SOUP
COLD ENOUGH IN THIS AMOUNT OF TIME.
- I AM HALF CHINESE, HALF NORWEGIAN-GERMAN.
I'VE TRAVELED TO VERY DIFFERENT PLACES
AROUND THE WORLD.
I'VE BEEN TO RUSSIA.
I'VE DONE ETHIOPIAN DINNERS.
SO I'VE HAD A LOT OF EXPERIENCES
WORKING WITH DIFFERENT PRODUCTS.
AND I THINK THAT WILL HELP ME
TO WIN THE TOP CHEF COAT.
- A LITTLE STOCK HERE?
- YEAH, I'M MAKING A LITTLE CORN STOCK.
I'M GONNA DO A LITTLE MUSSEL
AND COCONUT-CORN SOUP.
- WHO'S ROOTING FOR YOU AT HOME?
- MY WIFE. SHE'S ACTUALLY EXPECTING
IN THREE MONTHS. - SO YOU REALIZE THAT,
IF YOU MOVE ON, WHAT THAT MEANS.
- YES, ABSOLUTELY.
SHE--SHE SUPPORTS ME, SO...
THESE ARE TREMENDOUS SACRIFICES
THAT I'M MAKING TO COMPETE ON TOP CHEF.
IF I GO TO SEATTLE, I'M GONNA MISS THE BIRTH OF MY DAUGHTER.
THAT PART WEIGHS ON ME A LITTLE BIT.
- GOOD LUCK TO YOU, MAN. - THANKS, CHEF.
- 15 MINUTES.
YOU HAVE EVERYTHING?
- THINK SO.
- COME ON, SHOW YOURSELF TO ME, EGG.
- JEFF, YOU STILL THINKING COLD WITH THAT?
- STILL THINKING.
- YOU GOT A CHILLER IN YOUR POCKET?
- I'M GONNA TRY MY BEST, YES.
I'M INTIMIDATED NOW.
I'M STARTING TO SECOND-GUESS MYSELF,
BUT I JUST DON'T HAVE
THE TIME TO CHANGE MY IDEA.
I JUST ROLL WITH IT.
YOU GOT THIS.
- JEFFREY'S RELYING ON A SHALLOW HOTEL PAN
IN THE FREEZER.
FINDING EVERYTHING YOU NEED?
- YES, CHEF.
- IF HE GIVES ME A HOT GAZPACHO,
HE'S OUT.
- I HOPE MY SOUP CHILLS IN TIME.
IT SHOULD BE ALL RIGHT.
- MEDIUM-RARE STEAK, DUCK BREAST.
JOHN, JOHN, LET'S GET THE HALIBUT ON THE PLATE.
COME ON, JOHN. JOHN.
COME OVER HERE FOR A SECOND.
THERE'S NO WAY I'M GONNA LET A SUBPAR DISH
- THE TOP CHEF JUDGES ARE TESTING
THE BEST AND THE BRIGHTEST,
AND EMERIL HAS ASKED HIS CHEFS
TO MAKE HIM A SOUP
DELICIOUS ENOUGH TO MOVE ON TO THE NEXT ROUND.
TO COMPETE IN TOP CHEF IS BRUTAL.
I AM CERTAINLY GOING TO BE LOOKING FOR ORGANIZATION.
YOU HAVE TO HAVE A LOT OF DRIVE, A LOT OF STAMINA,
AND GREAT END RESULTS TO BE THE NEXT TOP CHEF.
HOW YOU FEELING? - GOT ABOUT NINE MINUTES LEFT.
I'M PLATING A LITTLE BIT.
USUALLY I'M VERY GOOD WITH TIME,
AND THEN I LOOK AT THE CLOCK, AND I'M LIKE,
"OH, [bleep]. I GOT A LOT MORE TIME LEFT."
- YOU'RE NOT WORRIED ABOUT IT BEING COLD?
- I AM.
IF I WERE TO COME ALL OF THIS WAY
TO MAKE A SOUP AND THEN GO HOME,
I WOULD GET LAUGHED AT BY EVERYBODY
IN THE CULINARY WORLD.
THEY WOULD SAY, "YOU CAN'T MAKE A [bleep] SOUP?"
- THREE MINUTES.
- [bleep] ME, RUNNING.
YOU'RE GOOD? - AH, YEAH.
- YEAH?
- THE PRESSURE IS IMMENSE BECAUSE I KNOW
THIS IS A MAKE-OR-BREAK MOMENT.
I'VE GOT TO MAKE EVERYTHING PERFECT ON THIS PLATE.
COMING DOWN.
I JUST HOPE THAT SOUP WAS COLD.
[alarm beeps] - TIME IS UP, CHEFS.
ALL RIGHT, STEPHANIE.
WHAT YOU GOT?
- A REALLY LIGHT CAULIFLOWER SOUP,
CORN, PEAS, AND LOBSTER KNUCKLES,
AND THEN IT'S GARNISHED WITH PEA TENDRILS.
- THE CAULIFLOWER I WISH CAME THROUGH A LITTLE BIT MORE.
BUT WELL DONE. - THANK YOU, CHEF.
- OKAY, TINA.
- SEAFOOD AND CHORIZO SOUP.
- WOW, I FEEL LIKE I'M IN SPAIN HERE.
- SOME WHITE WHINE AND GARLIC MAYONNAISE.
- GARLICKY.
BUT THE DELICATENESS OF THE SHELLFISH
IS NOT BEING OVERPOWERED.
- THANKS, CHEF. - SO I HAVE
AN ENGLISH PEA BROTH WITH A LITTLE BIT OF POACHED LEMON PEEL
THAT WAS POACHED THREE TIMES, A LITTLE BIT OF DICED-UP APPLE,
THE SEARED SCALLOP, AND CREME FRAICHE.
- WHY'D YOU POACH IT THREE TIMES?
- TO PULL OUT THE BITTERNESS. - HMM.
THE SCALLOPS ARE PERFECTLY COOKED.
NICE JOB.
- CHEF, WE HAVE A CHILLED WATERMELON TOMATO GAZPACHO.
CHIPOTLE PEPPERS, ANAHEIM PEPPERS,
AND IN THE CENTER YOU'VE GOT A SCALLOP, SALMON BELLY,
AND ROCK SHRIMP CEVICHE.
- THIS IS LOVELY. HAS A LOT OF GREAT, GREAT DEPTH.
AND IT'S COLD.
I THINK YOU SHOULD GRAB A TOP CHEF COAT.
YOU'RE GOING TO SEATTLE. - AWESOME.
- I AM BLOWN AWAY.
I JUST CAN'T BELIEVE IT. I'M IN.
I'M JUST VERY EXCITED TO GET TO SEATTLE.
IT'S JUST AN AMAZING FEELING.
YEAH.
- EMERIL WAS REALLY UNCLEAR ABOUT HOW MANY PEOPLE
HE WAS GONNA CHOOSE TO CONTINUE ON.
FOUR OF US ARE LEFT STANDING THERE,
WONDERING HOW IT'S GONNA BE FOR US.
JOSHUA.
- THIS IS A ROASTED CORN
AND COCONUT SOUP WITH MUSSELS AND LIME.
- WOULD YOU DO THIS AT YOUR RESTAURANT?
- NOT REALLY.
I DECIDED, IF I WAS LUCKY ENOUGH
TO ACTUALLY BE ON THE SHOW,
I WAS GONNA TRY AND REALLY PUSH IT
AND TEST MYSELF AS A CHEF.
- WAITING FOR THE CHILI TO COME ON, 'CAUSE IT'S A LITTLE SWEET.
- YEAH, IT IS A LITTLE SWEET. YEAH.
- THE MUSSELS ARE COOKED PERFECTLY.
- THANK YOU. - OKAY.
FOLLOW ME OUT IN THE DINING ROOM.
- WAITING FOR THE INFORMATION IS HEART-WRENCHING.
THIS IS BIG. MY LIFE IS ABOUT TO CHANGE POSSIBLY.
- I ONLY WANT TO SEND PEOPLE TO SEATTLE
THAT NOT ONLY CAN LIVE UP TO MY STANDARDS,
BUT CAN WIN TOP CHEF.
KRISTEN, STEPHANIE, IT'S AMAZING THE TWO OF YOU ARE FRIENDS,
THE TWO OF YOU WORK TOGETHER,
LIVE IN THE SAME BUILDING,
BUT ONE OF YOU TODAY HIT IT OUT OF THE PARK
AND ONE OF YOU MISSED THE MARK.
- MY HEART HAS PROBABLY NEVER BEATEN SO FAST.
ALL I CAN THINK OF IS, IS IT GONNA BE HER
OR IS IT GONNA BE ME?
- STEPHANIE, TINA...
- YES, CHEF.
- I'M SORRY. PLEASE PACK YOUR KNIVES AND GO.
- I FEEL LIKE ABSOLUTE [bleep].
I'M SO EXCITED FOR KRISTEN,
BUT I DON'T WANT TO BE THE ONE AT HOME WATCHING ON TV.
- I WAS HERE TO PROVE THIS, YOU KNOW, TO MYSELF
THAT I COULD DO THIS, AND THEN YOU GET TOLD NO.
IT DEFINITELY HURTS.
- KRISTEN, ONE OF THE BEST SOUPS THAT I'VE HAD IN A LONG TIME.
- THANK YOU, CHEF. - JOSHUA, I WAS WAITING
FOR THAT CHILI. I FINALLY GOT IT.
ONCE I GOT IT, THE BALANCE WAS GREAT.
YOU GOT TO KEEP PUSHING.
I'LL SEE THE TWO OF YOU
IN SEATTLE NEXT WEEK.
- THANK YOU. - CONGRATULATIONS.
- I'M STILL IN A LITTLE BIT OF A STATE OF SHOCK.
I'M GOING TO SEATTLE TO BE ON TOP CHEF TEN.
THAT'S [bleep] WEIRD.
- SO IT BEGINS.
- YEAH. - RIGHT?
- THE SEARCH CONTINUES
AS CHEFS VIE TO IMPRESS TOM AT CRAFT IN L.A.
- TICKETS ARE STARTING TO COME IN,
SO WE'RE GETTING TO WORKING SERVICE SOON, OKAY?
I WANT TO SEE THE CHEFS IN A REAL-LIFE SITUATION.
I MEAN, EMERIL HAS CERTAIN THINGS HE'S LOOK FOR.
SO DOES HUGH AND SO DOES WOLFGANG.
FOR ME, I WANT TO SEE THEIR NERVES,
WHETHER OR NOT THEY'RE GOING TO HOLD GETHER
OR THEY'RE GONNA FALL APART.
ANNABELLE, LIZZIE'S GONNA WORK
WITH YOU A LITTLE BIT.
- TOM'S KITCHEN, IT'S BUSY.
EVERYBODY'S GETTING READY
FOR SERVICE.
SO I'M EXCITED AND A LITTLE BIT TERRIFIED.
- HEY, JOHN, LET'S GO FIRE A HALIBUT,
BLACK COD, AND A BROCCOLI.
- IS THERE A HOT SPOT IN THIS BABY?
RIGHT THERE?
I WAS BASICALLY THROWN TO THE WOLVES.
I JUST WENT OVER, GET A GOOD SEAR ON THE HALIBUT,
AND DO IT THE CRAFT WAY.
I KNOW HOW TO COOK THE FISH.
I COULD JUST WALK INTO A KITCHEN
AND DO IT MY WAY, BUT TOM IS ONE
OF THE BIGGEST CHEFS EVER OF ALL TIME,
SO IT'S RESPECT.
LEAVE IT ON THE SEARED SIDE? OKAY.
- MEDIUM-RARE STEAK, DUCK BREAST.
ASSORTED MUSHROOM, ONE CARROT, ONE PUREE.
- OKAY, TWO PUREE, JAPANESE SWEET POTATO.
- WHEN HE FIRES THAT DUCK, LET HIM DO IT, OKAY?
WE'RE OPEN TONIGHT,
SERVING REGULAR CUSTOMERS.
AND SO VERY QUICKLY,
IF I DON'T GET WHAT I'M LOOKING FOR,
I WILL STOP THAT BECAUSE THERE IS NO WAY
I'M GONNA LET A SUBPAR DISH GO OUT
TO MY GUESTS.
- TWO FLAT-IRON. BOTH M-R.
TWO HALIBUT. TWO SALMON. BOTH M-R.
[indistinct] TWO PUREE.
- THREE OUT ON THE HALIBUT, CHEF.
- JOHN, JOHN, LET'S GET THE HALIBUT ON PLATES, JOHN.
JOHN. - OKAY.
- BRIAN AND JOHN, BRING THAT FISH UP WITH YOU.
- MY NERVES, THEY'RE ON FIRE
THINKING THAT TOM'S GONNA CRITICIZE THE WAY
I'M COOKING THE FISH.
- RIGHT HERE. - OKAY, HOW'D HE DO? OKAY?
- YES.
- COME OVER HERE FOR A SECOND. COME HERE.
IT'S OBVIOUS YOU KNOW WHAT YOU'RE DOING.
YOU DID A NICE JOB WITH THE FISH.
YOU KNOW YOUR WAY AROUND A KITCHEN.
I WILL SEE YOU IN SEATTLE.
- ALL RIGHT, CHEF, I REALLY APPRECIATE IT.
- COOL. - MEANS A LOT.
THANKS, CHEF.
IT WAS LIKE 3,000 POUNDS
WAS LIFTED OFF MY BACK.
I DON'T THINK I'VE EVER BEEN MORE RELIEVED IN MY ENTIRE LIFE.
YES! [laughs]
- I'M TRYING TO FIGURE OUT WHAT'S GOING ON.
PART OF ME HOPES THAT JOHN GOT PULLED OUT.
MAYBE HE MESSED SOMETHING UP AND THAT OPENED UP ANOTHER SPOT,
BUT ALL I'M THINKING IS, ARE MY MISTAKES
THAT I MADE ENOUGH TO HAVE ME SENT HOME?
- DON'T, DON'T, DON'T GET ON FIRE.
- THE STOVE IS LIKE A WOMAN.
IT NEVER DOES WHAT IT'S SUPPOSED TO DO.
- [shrieks] - MY OMELET LOOKS
A LITTLE TOO BROWN.
- THE JUDGES HAVE BEEN TASKED WITH SELECTING
ONLY THE BEST CHEFS TO MOVE FORWARD,
AND WOLFGANG PUCK IS READY TO SEE
WHO HAS THE SKILLS TO MAKE THE FINAL CUT.
- HI, CHEFS. COME ON IN.
- I ADMIRE WOLFGANG A LOT.
I HAD THE PLEASURE TO COOK FOR HIM
WHEN I WAS THE CHEF OF RAO'S IN NEW YORK.
I HAVE NO IDEA WHAT'S GOING TO HAPPEN,
YOU KNOW, FROM THIS POINT ON.
- I WANT TO LOOK
WHO ARE THE MOST QUALIFIED CHEFS TO GO TO SEATTLE.
NOW THAT COULD BE ALL OF YOU
OR ONLY ONE OF YOU.
- I CAN'T BELIEVE THAT THIS ICONIC CHEF
IS GONNA JUDGE US, AND MY KNEES TURN TO JELLY.
- YOU KNOW, WHEN I WAS A YOUNG CHEF,
I WENT TO A RESTAURANT, AND THE CHEF ASKED ME,
"YOU KNOW HOW TO COOK, YOUNG MAN?"
AND I SAID, "FOR SURE I KNOW HOW TO COOK."
I WAS 18 YEARS OLD AND SO CONFIDENT.
THEN HE SAID, "OKAY, MAKE ME AN OMELET."
I PUT OLIVE OIL IN IT,
BEAT THE EGGS UP, THE EGGS FLUFFED UP LIKE CRAZY,
AND YOU KNOW WHAT HE TOLD ME?
HE SAID, "THIS IS LIKE [bleep] IN YOUR OWN BED."
[laughter]
HE TOOK IT AND THREW IT AWAY.
NOW I'LL JUDGE YOU THE SAME WAY I WAS JUDGED.
MAKE ME AN OMELET.
- I OFTEN DO OMELETS AT MY RESTAURANT IN CHICAGO,
BUT THIS TIME IT'S DIFFERENT.
IT'S FOR WOLFGANG PUCK.
HE KIND OF HOLDS MY FUTURE
IN HIS AUSTRIAN HANDS.
- I ALSO WILL BE LOOKING
FOR THE OVERALL PRESENTATION.
IT'S REALLY IMPORTANT
THAT AN OMELET LOOKS PERFECT.
SO YOU REALLY HAVE
TO KNOW YOUR SKILLS, ALL RIGHT?
CHEFS, YOU HAVE 45 MINUTES.
LET'S GET COOKING.
- WRONG WAY. [clatter]
- ONE DOWN, ONE TO GO, RIGHT?
- I'M AN OMELET AWAY FROM SEATTLE.
HOLY [bleep].
I JUST SAY TO MYSELF,
DON'T LET THIS OMELET INTIMIDATE YOU.
CAN YOU BELIEVE THIS IS HAPPENING RIGHT NOW?
- YUP. - 'CAUSE I'M HAVING
A HARD TIME RIGHT NOW.
WHOO!
- AND WHAT IS OUR CHEF
FROM WASHINGTON DOING HERE?
SAUTEING SOME-- - MUSHROOM, ROSEMARY, CHIVES.
I GOT YOUR OYSTERS. I GOT YOUR BACON.
AT SEASONAL PANTRY,
IN ONLY 11 MONTHS OF BEING OPEN,
I'M NUMBER ONE ON YELP,
THREE STARS FROM THE WASHINGTONIAN,
AND THEN I'VE GOT NATIONAL PRESS.
NOT BAD. MUY FACIL DINERO.
- [chuckles] - EASY MONEY.
- MM. SMELLS GOOD.
- THANK YOU, CHEF.
- I SEE CHAMOMILE FLOWER IN FRONT OF ME.
- ARE YOU GONNA MAKE THIS A JAPANESE OMELET OR WHAT?
- I'M NOT SURE, CHEF.
I WAS WORKING IN TOKYO AS A BANKER.
I HATED MY JOB.
- NOW YOU THINK YOU CAN WIN THIS COMPETITION?
- YES, I WANT TO DRINK THE COFFEE IN SEATTLE.
[laughter]
I CAME TO AMERICA TO PURSUE MY CAREER AS A COOK.
MY FAMILY WAS NOT SUPPORTIVE.
I WANT TO WIN TOP CHEF
TO EARN THE RESPECT FROM MY PARENTS.
- WOW, YOU GOT FRIED KALE. - RIGHT.
- KALE CHIPS.
I KNEW I SHOULD HAVE SET UP NEXT TO ORIGAMI.
- HOW MUCH TIME IS LEFT?
- 31 MINUTES. - THANK YOU.
I'M HAVING TROUBLE CONCENTRATING.
- IF EVERYONE'S DOING A GOOD JOB CONCENTRATING,
THEN YOU AND I ARE-- YOU AND I ARE [bleep].
- A LOT OF MUSHROOMS.
I SEE A LOT OF MUSHROOM.
WHAT ABOUT IN COLORADO?
YOU DON'T USE ANY STEAKS THERE?
- ARE YOU REALLY THAT HUNGRY, CHEF?
- I'M VERY HUNGRY.
I WOULD MAKE SOMETHING WITH A LITTLE RED MEAT,
JUST TO GIVE YOU A HINT.
- OKAY, OKAY, OKAY.
IF WOLFGANG WANTS STEAK,
ELIZA'S GONNA COOK HIM STEAK.
- THERE'S NO SALT OR PEPPER YET.
- OH, OKAY. THAT'S ALL RIGHT.
WHEN IT COMES TO JUDGING, I THINK
I'M SUCH AN EASY GUY AS LONG AS THEY DO IT
EXACTLY THE WAY I WANT IT.
IF YOU'RE MISSING SOMETHING, I ATE IT, OKAY?
- OKAY. - SOMEBODY HAS THE WHITE PEPPER?
THINK THAT I'LL-- OH, DON'T, DON'T,
DON'T GET ON FIRE.
- CARLA'S JUST A LITTLE FLUSTERED.
IT BROUGHT ME A SENSE OF CONFIDENCE
TO SEE SOMEONE KIND OF FALLING APART
RIGHT NEXT TO ME.
- HOLY [bleep].
SOME PEOPLE DON'T REALLY DO WELL WITH MY KIND OF PERSONALITY.
I AM LOUD.
I'M PRETTY SURE THAT THERE ARE SOME PEOPLE
THAT CALL ME *** WHEN I TURN MY BACK.
I WOULD CALL ME *** TOO SOMETIMES.
I CAN'T LIGHT-- I CAN'T LIGHT UP THE STOVE.
COME ON! - THIS GIRL IS NOISY OVER HERE.
- IT'S JUST FRUSTRATING.
I'M NERVOUS WHEN I CAN'T [bleep] LIGHT UP A STOVE.
- THE STOVE IS LIKE A WOMAN.
IT NEVER DOES WHAT IT'S SUPPOSED TO DO.
- [shrieks]
- WE GOT 17?
- YEAH. - [bleep].
I'LL NEVER MAKE IT.
- I DO MY TEST OMELET, AND MY PAN IS WAY TOO HOT.
IT COMES OUT JUST ALL BROWN ON THE BOTTOM.
NO, THAT'S NOT GONNA WORK. NOT GONNA WORK.
AND THEN I ALSO REALIZED THAT I'VE USED
ALL MY MISE-EN-PLACE IN THAT TEST OMELET.
I DON'T HAVE TIME TO START NEW MISE-EN-PLACE.
I GOT TO JUST PICK IT OUT OF THIS OLD OMELET.
I AM EXTREMELY NERVOUS
BECAUSE THIS IS MY ONE CHANCE AT TOP CHEF.
- I LIKE IT SOFT IN THE MIDDLE.
IT'S REALLY IMPORTANT AS A CONTESTANT ON TOP CHEF
TO BE ABLE TO THINK FAST,
SO, IF YOU MESS SOMETHING UP
AND IT DOESN'T LOOK THE RIGHT WAY,
SAY, "WHAT CAN I DO TO MAKE IT LOOK BETTER?"
- I GOT BACON FAT.
- OH, NICE.
- I DECIDE TO USE BACON FAT
AND AS TIME IS TICKING DOWN, I REALIZE
MY OMELET'S GOT A RESIDUE OF GREASE ON IT.
- OOH. - ACCEPT, ADAPT, MOVE FORWARD.
KEEP IT SIMPLE, STUPID.
- 2 MINUTES, 30.
- THAT--NO.
MY EGGS... [bleep] IT UP.
IT GOT STUCK.
OKAY, WE GONNA TRY TO COVER THAT WITH SOMETHING.
OOH!
- MOTHER[bleep].
- I'M IN THE TALL CORN RIGHT NOW.
MY OMELET LOOKS A LITTLE TOO BROWN.
SO I MAKE A SALAD TO GARNISH THE TOP,
BUT OVERCOOKING THE OMELET COULD COST ME A SPOT IN SEATTLE.
- YOU MAKE SOMETHING SO EASY SO COMPLICATED.
- OH, MY GOD.
- TIME! - TIME.
- IN MY OMELET IS SHALLOTS AND LEEKS WITH BACON,
ROASTED RED PEPPER, AND ASPARAGUS,
AND THEN ON TOP IS A CRISPY FINGERLING FENNEL SALAD.
- IT WASN'T A PERFECT OMELET, BUT IT HAD
THE CRISPINESS OF THE POTATO TO CONTRAST
WITH THE OMELET.
- THANK GOODNESS FOR THAT.
- AND PARMIGIANO RIND, HAM, AND MOREL.
- VERY INTERESTING FLAVOR. VERY DELICATE.
TECHNIQUE IS ALMOST THERE.
- YES. - DANIEL.
- YOU GOT YOUR MUSHROOMS, SHALLOT, A LITTLE GARLIC,
A LITTLE BACON IN THERE IN THE OMELET,
WITH A LITTLE OYSTER NAGE.
- A LITTLE BIT OVERDONE. - BACON GREASE.
- IF I WOULD EAT IT IN THE DARK AND NOT SEE IT,
I WOULD LIKE IT. [laughter]
ALL RIGHT, CHRISTINA.
- IT IS A TAKE ON THE AND POTATOES.
- COULD HAVE USED A LITTLE SALT.
BUT IT WAS A GOOD IDEA
TO BRING A LITTLE BIT OF YOUR HERITAGE
INTO THE OMELET.
IT LOOKS PRETTY GOOD TOO.
- THANKS, CHEF. - ALL RIGHT.
- I MADE YOU SOME STEAK AND EGGS.
WE ALSO HAVE ASPARAGUS INSIDE THE OMELET,
MORELS, AND THEN WE HAVE A FENNEL-TOMATO REDUCTION.
- ELIZA, YOU MADE A REALLY COMPLICATED OMELET,
BUT IT CERTAINLY WAS A TASTY DISH.
- THANK YOU. - AND HERE?
- YEAH, WE HAVE ARUGULA SALAD WITH POTATOES AND ONIONS.
INSIDE I HAVE SAUTEED ZUCCHINI, MUSHROOMS,
AND A LITTLE CARAMELIZED ONIONS,
AND I'M SORRY THAT, YOU KNOW,
THE OMELET GOT A LITTLE MESSED UP.
I HOPE IT WILL TASTE GOOD.
- IT LOOKS LIKE A WOMAN WITH A LOT OF MAKEUP ON.
YOU COVERED IT UP WITH YOUR MUSHROOMS,
YOUR ZUCCHINIS, BUT IT'S OKAY WITH ME.
- YEAH, I HAD TO PUT A LITTLE THING, HAVE A LITTLE, YOU KNOW.
- THE JUICINESS OF THE VEGETABLES SAVED YOUR OMELET.
- I KNOW IN MY HEART IT COULD BE BETTER,
BUT IT LOOKS PRETTY ANYWAY, YOU KNOW.
- I THINK OVERALL I LOVE THE CREATIVITY.
YOU ALL PUT YOUR HEART IN IT, AND I SAW THE HARD WORK
YOU ALL DID HERE.
I MADE MY FINAL DECISION.
FIVE OF YOU WILL GO TO SEATTLE.
AND ONE OF YOU DID NOT MAKE IT.
- I THINK I'M THE ONE WHO'S GOING HOME
'CAUSE OF THE SALT.
- DANIEL, THE PRESENTATION OF YOUR OMELET
WAS NOT UP TO PAR.
PACK YOUR KNIFE.
- THANK YOU VERY MUCH.
IT'S LIKE, WHAT THE [bleep]?
NOW I'M PISSED OFF.
IT'S JUST A LITTLE-- IT'S...
- CONGRATULATIONS TO ALL OF YOU,
AND I'LL SEE YOU IN SEATTLE.
[cheers and laughter]
- GOOD JOB.
- THANK YOU, CHEF.
- THAT WAY.
- I GOT MY CHEF COAT.
- RUMOR HAS IT YOU'RE A KNIGHT.
- FROM THE PRINCE OF BELGIUM.
- DO YOU WEAR A SUIT OF ARMOR IN THE KITCHEN?
- NO, WE DON'T. - THAT'S GOOD.
- WE GONNA HAVE OMELET CLASSES.
- WHEN WE'RE CLEANING OUR STATIONS,
WOLFGANG SHOWS US HOW TO MAKE AN OMELET HIMSELF.
- I GET MY LITTLE BUTTER.
LOOK AT IT. NOTHING STICKS.
- AND THEN FLIP IT, RIGHT?
- AND THEN--NO. YOU GO LIKE THIS.
SEE. - OH!
- WHEN I WAS A YOUNG CHEF,
I HAD TO COOK OMELETS UNTIL THEY CAME OUT OF MY EARS
BECAUSE THE FIRST OMELET I DIDN'T DO RIGHT.
THE CHEF SAID, "OKAY, TONIGHT FOR STAFF DINNER,
WE GONNA HAVE OMELETS."
AND WE HAD 80 EMPLOYEES.
AND THEN WE FOLD IT TOGETHER NICELY.
I HAD TO MAKE 80 OMELETS,
AND AFTER THAT I KNEW HOW TO MAKE THEM REALLY WELL.
ALL RIGHT. LOOK AT THAT.
[cheers] - BEAUTIFUL.
- THANK YOU, CHEF. - YEAH!
- THAT WAS JUST AN INCREDIBLE EXPERIENCE.
NOW I'LL KNOW FOREVER.
- OUR JUDGES HAVE BEEN SELECTING ONLY THE BEST
TO MOVE FORWARD.
NOW HUGH ACHESON HAS FIVE CHEFS READY TO SHOW HIM
WHAT THEY'RE MADE OF.
- I'M HUGH ACHESON. WELCOME.
- I'M JUST A KID COMING FROM HAWAII,
BUT IN 2011,
I WAS SEMI-FINALIST FOR THE JAMES BEARD RISING STAR CHEF.
- YOU GUYS EXCITED TO BE HERE?
- YES. - ABSOLUTELY.
- AND JUST RECENTLY PEOPLE'S CHOICE
BEST CHEF FOR THE PACIFIC AND PACIFIC NORTHWEST
BY FOOD & WINE.
WINNING THIS COMPETITION
IS IMPORTANT TO ME.
IT'LL BE NICE TO PUT HAWAII ON THE MAP
CULINARY-WISE.
- TODAY YOU'RE GOING TO BE LIVING UP
TO MY CRITERIA.
AND TO GET THROUGH YOU'RE GONNA BE PASSING
A TEST THAT I'VE GIVEN
MANY OF MY OWN CHEFS IN MY OWN KITCHENS.
YOU'RE GONNA HAVE 45 MINUTES TO CREATE A SALAD.
- WOW.
- I DON'T WANT ANY SALAD.
I WANT A BEAUTIFUL SALAD.
SO I HAVE ENOUGH TOP CHEF COATS FOR EACH OF YOU.
WHETHER YOU EARN ONE IS REALLY UP TO YOU.
- ALL RIGHT.
- CHEFS, YOUR 45 MINUTES STARTS NOW.
- OH, YEAH. NOW WE TALKING.
- 45 MINUTES FOR A SALAD, GUYS.
- THERE'S A LOT OF SPACE IN THE WORLD OF SALADS
FOR CHEFS TO SHOW THEIR TRUE SKILLS
AND THEIR CREATIVE ABILITY,
SHOWCASE A LOT OF BEAUTIFUL VEGETABLES,
AND REALLY EXPLORE FLAVOR IN A NEW AND NOVEL WAY.
- BART, WHAT ARE YOU MAKING?
- I'M MAKING A LITTLE CREAM OF BEETS.
AND A LITTLE LOBSTER AND A LITTLE BELGIAN POTATOES.
- BART. - HOW ARE YOU, SIR?
- I'M GREAT. HOW ARE YOU?
- I'M THINKING ABOUT BELGIUM RIGHT HERE.
- SO, BART, HOW LONG HAVE YOU BEEN IN THE STATES?
- 16 YEARS ACTUALLY.
- RUMOR HAS IT YOU'RE A KNIGHT.
- I'VE BEEN KNIGHTED IN THE BREWERS GUILD,
AND I'VE ALSO BEEN KNIGHTED
IN THE ORDER OF THE CROWN FROM THE PRINCE OF BELGIUM.
THERE ARE NOT MANY KNIGHTED CHEFS.
IT IS A BIG HONOR.
A LOT OF PEOPLE ASK ME, LIKE,
"DO WE CALL YOU SIR NOW?"
LIKE, YEAH, SIR CHEF BART?
NO, THAT DOESN'T WORK.
JUST BART THE CHEF. IT'S PLAIN AND SIMPLE.
- DO YOU WEAR A SUIT OF ARMOR IN THE KITCHEN?
- NO, WE DON'T. - THAT'S GOOD.
- 18 MINUTES.
- HOW WE DOING ON A BLENDER?
- UM, I CAN DUMP MINE OUT IF YOU WANT--
- THAT'D BE GREAT. THANK YOU.
I AM A CRAZY COMPETITIVE PERSON.
I'M A FEROCIOUS TIGER.
SOMETIMES PEOPLE GET IN MY WAY.
AND YOU EITHER GET ON BOARD OR YOU GET OUT OF THE WAY.
I'M GETTING A SPOON.
- HOW'S IT GOING?
- GOT A LITTLE BIT OF A MESS.
- YOU DO. - YES.
IT IS VERY INTIMIDATING
HAVING HUGH AROUND, AND I'M JUST THINKING,
I REALLY WANT TO TALK TO YOU,
BUT I REALLY DON'T WANT TO TALK TO YOU
BECAUSE I AM SO BUSY,
AND IT'S JUST LIKE, OH, MY GOD.
- WHAT ARE YOU MAKING? - CHARRED TOMATO VINAIGRETTE.
- OKAY. - I WENT TO A COLLEGE AND I GOT
A DEGREE IN ANTHROPOLOGY AND HISTORY,
AND I WAS LIKE, WHAT THE HELL WAS I GONNA DO WITH THAT?
SO I PICKED UP JOBS IN A KITCHEN,
AND I EVENTUALLY BECAME SOUS CHEF AT STEPHAN PYLES
AND HAVEN'T LOOKED BACK.
- SO WHAT ARE YOU TRYING TO DO TO IMPRESS ME
WITH THE SALAD? - I'M JUST TRYING TO FOCUS
ON THINGS THAT I FEEL LIKE ARE IN SEASON RIGHT NOW.
THAT'S HOW I LIKE TO COOK.
- THAT'S THE WAY YOU SHOULD BE COOKING.
SO WHAT'S YOUR BACKGROUND?
- I'M THE FOUNDER OF A COMMUNITY FOOD PROGRAM.
- OKAY. DO YOU THINK YOU'VE GOT WHAT IT TAKES TO WIN THIS?
- I KNOW I GOT WHAT IT TAKES. YOU'RE GONNA SEE.
- COOK WHAT YOU KNOW. - THANKS, CHEF.
- GET TO IT.
[clatter] - OOH.
DANYELE'S FLARING HER TOMATOES,
WHICH IS REALLY A CULINARY 101.
IT'S NUMBER ONE, DANGEROUS, NUMBER TWO, RUINS THE PRODUCT.
IT'S RIDICULOUSLY AMATEURISH.
- FIVE MINUTES. - OOH, SORRY.
- ANY BLENDERS AVAILABLE?
- SO WHAT'S GOING ON? WHAT ARE YOU MAKING?
- IN HAWAII WE GOT ALL THESE DIFFERENT CULTURES GOING ON,
SO THIS WILL BE A ASIAN INFLUENCE,
SO A LITTLE BIT JAPANESE,
A LITTLE BIT THAI INFLUENCE. - OKAY.
- OTHER THAN MY SHORT STINT IN WALT DISNEY WORLD, FLORIDA,
WHERE I USED TO WORK, I'VE NEVER LIVED OUTSIDE OF HAWAII.
- AND YOU WANT TO SHOW OFF HAWAII?
- YEAH, I THINK-- THERE'S A LOT OF GREAT FLAVORS
GROWING UP IN HAWAII.
- THERE'S SPAM. - SPAM.
WHY NOT? - I WILL EAT SOME SPAM.
THAT'S GOOD. OKAY.
- I GOT TO GET THIS-- - GOOD, GOOD, GET IT.
- I STARTED AS A DISHWASHER TEN YEARS AGO,
AND I WORKED MYSELF UP TO BE THE EXECUTIVE CHEF
OF A RESTAURANT.
- CHEFS, YOU GOT ABOUT TEN MINUTES LEFT.
- WHAT YOU GOT GOING? YOU FRYING SALAD TOO?
- I LOVE FRIED KALE.
- WHY DO YOU WANT TO WIN THIS?
- I HAVE A FOUR-YEAR-OLD SON. - RIGHT.
- AND I DON'T GET A WHOLE LOT OF OPPORTUNITIES
TO DO EXCITING, ADVENTUROUS THINGS.
HOPEFULLY IT'LL ALL BE WORTH IT.
- THAT'S RIGHT.
- WHAT WE LOOKING AT HERE?
THREE MINUTES.
- COME TO PAPA.
- BEHIND YOU.
- YOU GUYS ARE A MESSY GROUP RIGHT NOW.
- ONE MINUTE.
- ONE MINUTE TO GO, I THINK IT'S HARD TO GET EVERYTHING ON THERE.
JUST GONNA HAVE TO GO WITH SOMETHING
THAT'S WITHIN YOUR LIMITS OF GETTING IT DONE
AND THEN THINK ABOUT CLEANING UP
OR THROWING UP, I'M NOT SURE WHICH ONE.
[alarm beeps] - YES.
TIME'S UP.
- I FEEL GREAT ABOUT THE PLATE.
I THINK I ACHIEVED THE GOAL THAT I WANTED TO.
MY DISH IS MORE THAN GOOD ENOUGH TO MOVE ME FORWARD.
EVERYONE'S GOING, "UH!"
- SO WHAT HAVE WE GOT, SHELDON?
- IT'S A THAI-INSPIRED DISH.
IT'S FRIED BRUSSELS SPROUTS
WITH A BURNT ORANGE VINAIGRETTE
AND SEASONAL VEGGIES.
- BRUSSELS SPROUTS, THOUGH THE SEASON ENDED
ABOUT THREE MONTHS AGO,
THEY TASTE REALLY GOOD.
I JUST NEEDED A LITTLE MORE VINAIGRETTE.
- GREAT, CHEF.
- THAT'S A BIG SALAD YOU HAVE.
- IT'S A BIG BOY WHO COOKED IT. - YEAH.
- I GOT BEETS, GOT ASPARAGUS,
TRUFFLED POTATOES, A LITTLE TOUCH OF BACON.
AND THEN I FOUND A BEAUTIFUL LOBSTER.
- THE LOBSTER'S REALLY WELL COOKED.
THERE'S A LOT GOING ON.
- THANK YOU. THAT'S WHAT WE GOING FOR.
I TRIED TO LOOK AT HIS REACTION
AND HIS FACE, AND I REALLY, REALLY START
TO GET A LITTLE BIT NERVOUS.
- HEY, BROOKE.
- HI, CHEF. - WHAT'S GOING ON?
- I ACTUALLY LOVE SALADS.
- SO DO I. IT'S WHAT I LIVE ON.
LOOK AT ME. - ME TOO.
- I HAVE BASICALLY A KALE SALAD
WITH SOME BRUSSELS SPROUT LEAVES, A LITTLE WATERCRESS
IN THERE, AND WE HAVE A LEMON VINAIGRETTE,
AND THEN THE FRIED KALE ON TOP.
- THE FRIED KALE IS AWESOME.
THIS IS A REALLY FRIGGIN' GOOD SALAD.
I'D BE HAPPY TO SERVE THAT.
I THINK YOU JUST EARNED YOUR WAY TO SEATTLE.
- THANK YOU.
- ON YOUR WAY OUT, YOU CAN PICK UP
A TOP CHEF JACKET.
- THANK YOU, CHEF.
- MY HEART STOPPED BECAUSE,
UNTIL THIS MOMENT, I KIND OF DIDN'T REALIZE
HOW REAL THIS WAS.
LIKE, WOW, I REALLY HAVE A CHANCE
OF WINNING THIS WHOLE THING.
- I WANT TO GO TO SEATTLE.
- OH, THAT CHANGES THE GAME.
DID I GO COMPLETELY THE WRONG WAY AND DID I NOT
UNDERSTAND WHAT THEY WANT?
- GINA.
- I HAVE A DELICIOUS, SEASONAL WARM SALAD.
- WE'RE ABOUT TO FIND OUT, BUT, YES.
- GRILLED SQUASH, PEA SPROUTS,
AND THEN WE HAVE A BALSAMIC VINAIGRETTE REDUCTION
AND THEN A PEA OIL.
- IT'S A LITTLE WEIGHTY OVERALL.
I FIND THAT THESE ARE MAYBE
JUST A LITTLE OVERDONE A LITTLE BIT.
- GONNA MAKE ME CRY. STOP IT!
- NO, WE COULD MAKE YOU CRY.
- NO, DON'T DO THAT. DON'T MAKE ME CRY.
- IT LOOKED NICE.
HEY, DANYELE. - HI, CHEF.
SO I'VE GOT A LITTLE BIT OF WATERMELON
THAT I MARINATED IN CHAMPAGNE VINEGAR.
THEN I TOOK SOME TOMATOES, CHARRED 'EM ON THE GRILL
TO MAKE THE CHARRED TOMATO VINAIGRETTE.
- IT'S GOOD. YOU GOTTA BE CAREFUL
SOMETIMES GRILLING THINGS.
IT JUST KIND OF HAS THAT LITTLE "PROPANEYNESS" TO IT.
IT'S VERY TEXAS.
- THANK YOU. - SO THAT'S GOOD.
IT'S GOOD TO SEE THAT.
YOU KNOW, CHEFS, SOMETIMES IT'S NOT JUST GOOD ENOUGH
TO MAKE IT ONTO TOP CHEF.
YOU HAVE TO BE GOOD ENOUGH TO WIN IT.
SO, BASED ON THAT,
THREE PEOPLE ARE GONNA WALK OUT OF HERE WITH THE TOP CHEF COAT.
TINA, PLEASE PACK YOUR KNIVES AND GO.
- THANK YOU.
TOP CHEF IS MISSING OUT.
YOU KNOW, I'M NOT JUST A CHEF AND NUTRITIONIST.
I'M A MOVEMENT, AND I'M SORRY
THAT CHEF HUGH THOUGHT I WAS ON THE BOTTOM THERE,
BUT HE'S WRONG.
- YES! - WE'RE GOING TO SEATTLE.
- LET'S GO COOKING.
BOO-YAH! - OH, MY GOD.
- SHELDON, BART, AND DANYELE, YOU GUYS DID A GREAT JOB.
I'LL SEE YOU IN SEATTLE.
GRAB YOUR COATS ON YOUR WAY OUT.
- [exclaims] - BOO-YAH!
- AMAZING.
- YES!
HOWZIT, HAWAII. COMING.
TOP CHEF. YOU KNOW THAT.
- THE CHEFS HAVE BEEN WORKING THE LINE
FOR DINNER SERVICE AT CRAFT,
AND TOM IS FORMING HIS FINAL OPINION.
- KALE RISOTTO, PLEASE.
JOHN'S ALREADY IN. IT'S BETWEEN MICAH,
LIZZIE, ANTHONY, AND JOREL RIGHT NOW.
- DUCK, FARM CHICKEN, SALMON MEDIUM,
CARROT, MUSHROOM, AND PUREE.
- THIS IS DO OR DIE,
SO WE GOT TO GIVE IT EVERYTHING THAT WE GOT.
- AND THEN FINISH WITH PARM?
- YES.
KIND OF JUST SHAKE IT OUT SO IT LEVELS.
- YOU'RE GONNA BE JUMPING OVER THERE IN A LITTLE BIT, OKAY?
OBVIOUSLY YOU KNOW HOW TO COOK PASTA.
- I'M JUST LOOKING BUSY, ALL RIGHT?
- ALL RIGHT. - ANTHONY GRAY IS REALLY,
REALLY TENTATIVE.
HE'S JUST KIND OF HANGING BACK.
- I DIDN'T SAY ANYTHING.
THAT WAS MY MIND TALKING.
- RIGHT NOW IT DOESN'T LOOK GOOD FOR HIM.
- TWO MORE HALIBUTS.
[indistinct chatter] - THAT'S FINE.
- MICAH, NICE JOB ON THAT DUCK.
- THANK YOU.
- MICAH'S LOOKING PRETTY STRONG.
HE SEEMS TO HAVE A LOT OF CONFIDENCE
AND JUMPS IN, YOU KNOW.
HE'S IN HIS ELEMENT AND HE FEELS REALLY GOOD
ABOUT WHAT HE'S DOING.
GOT THE FEEL OF IT PRETTY QUICK. - YEAH.
- GONNA DO THE HAMACHI PLATE WITH YOU.
- COULD BE A LITTLE WARMER,
BUT THIS IS DEFINITELY WHERE I LIKE IT.
- TASTE IT?
- YEAH.
- IT'S BORDERLINE SALTY.
- TOM TELLS ME TO MAKE A BEURRE MONTE.
I SEASON IT ONCE, AND IT GETS CLOSE,
AND I SEASON IT AGAIN, AND IT GOES,
YOU KNOW, TO THE HIGH SIDE.
I FEEL LIKE THIS COULD BE
A SECOND STRIKE, YOU KNOW.
I DON'T KNOW WHERE I STAND AT THIS POINT.
- JOREL MADE THE BEURRE FONDUE.
WHAT DO YOU THINK? - IT'S A LITTLE SALTY.
- YEAH, I THOUGHT SO. - MORE THAN A LITTLE.
- I CAN'T USE IT. - YEAH.
- HAMACHI?
- THIS IS THE ONE YOU MADE? - YES, SIR.
- GREAT. - LOOKS NICE.
- SEASONED PERFECT.
- TOM CHECKS IN ON ME,
HE TASTES MY HAMACHI DISH AND GIVES ME THE THUMBS UP.
- NICE JOB, ANTHONY. - THANK YOU, CHEF.
THAT BRINGS A LOT MORE CONFIDENCE.
- OKAY, CHEFS, LET MY TEAM TAKE OVER FROM HERE, OKAY?
WE'RE GONNA GO HANG OUT ON THE PATIO
AND DISCUSS THINGS, OKAY?
- THANK YOU. I THINK I FOLLOWED DIRECTION,
BUT, YOU KNOW, YOU NEVER KNOW.
IT IS A LITTLE BIT NERVE-RACKING.
- CHEFS, CONSIDERING THE CIRCUMSTANCES,
I THINK YOU ALL DID REALLY WELL.
AFTER TONIGHT AND SEEING YOUR TALENT LEVEL,
I HAVE TO SAY I'M REALLY EXCITED ABOUT SEASON TEN.
JOHN ALREADY MOVED ON TO SEATTLE.
- I WAS REALLY SHOCKED TO HEAR
THAT JOHN DIDN'T GET SENT HOME.
I HAVE TO ADMIT I GOT A LITTLE JEALOUS,
BUT HE MUST HAVE BEEN DOING SOMETHING RIGHT.
- LIZZIE, ONE OF THE THINGS I WAS LOOKING AT
IS HOW WELL PEOPLE MOVED THROUGH THE KITCHEN.
EVERYTHING YOU DID, YOU DID REALLY WELL.
WE PUT YOU ON PASTA, ABSOLUTELY NAILED THAT.
WE'RE GONNA SEE YOU IN SEATTLE.
GRAB A JACKET.
- AH, THAT'S AWESOME. THANK YOU.
- CONGRATULATIONS.
- YAY!
I AM GONNA GO DO MY DAMNEDEST
TO BE THE NEXT TOP CHEF FOR SURE.
- I'VE MADE A DECISION ABOUT THE REST OF YOU.
JOREL, YOU STARTED OFF A LITTLE TENTATIVE THERE.
THERE WAS A LITTLE MISCOMMUNICATION
WITH THE CHICKEN BUTCHERING.
STILL THE ONE BIG MISTAKE WAS--
THE BEURRE FONDUE WAS REALLY SALTY.
I COULDN'T USE IT.
I'M SURE YOU'RE A GOOD CHEF.
I CAN ONLY GO BY WHAT I SEE.
UNFORTUNATELY, I'M GONNA HAVE
TO ASK YOU TO LEAVE.
- ALL RIGHT. THANKS.
I COOK TO MAKE PEOPLE HAPPY,
AND I WISH I WOULD HAVE GONE TO SEATTLE,
BUT I'M STILL AS PROUD
AND PASSIONATE AS I EVER HAVE BEEN.
- OH, [bleep]. HOPEFULLY THE MISTAKES
THAT I MADE AREN'T TOO BIG TO OVERLOOK.
- ANTHONY, STARTED OFF A LITTLE SHAKY.
THERE WERE TIMES YOU WERE A LITTLE TENTATIVE
AND WEREN'T JUMPING IN.
I THINK YOU RECOVERED NICELY AFTER THAT,
BUT YOU SLASHED THE DUCK A LITTLE BIT,
JUST MISSED THE MARK.
UNFORTUNATELY, I'M GONNA HAVE TO ASK YOU
TO PACK YOUR KNIVES AS WELL.
- APPRECIATE THE OPPORTUNITY. - THANKS.
- I AM DISAPPOINTED. I CAME HERE
TO PROVE MYSELF, AND I JUST WASN'T ABLE
TO GET OVER THE FIRST HUMP.
- MICAH, YOU MOVED THROUGH THE KITCHEN WITH A PURPOSE,
WHICH WAS SOMETHING I WAS REALLY LOOKING FOR,
BUT WHEN YOU WERE BUTCHERING THE FISH,
YOU WERE A LITTLE SLOPPY.
BUT OTHER THAN THAT YOU DID A GREAT JOB WITH MEAT.
GRAB YOUR JACKET. - NICE.
- NICE WORK. - THANK YOU.
- SEE YOU IN SEATTLE. - I HAVE THE DRIVE, THE HUNGER,
THAT THIRST FOR BLOOD.
I'M GOING TO SEATTLE FOR ONE REASON,
AND THAT IS TO WIN TOP CHEF.
- THIS SEASON ON TOP CHEF...
- OH!
- OH, DAMN IT. SERIOUSLY?
- ANYTHING CAN HAPPEN.
- OH. - OH, MY GOD.
ARE WE GONNA BE USING THIS STUFF?
- WHOO! - DON'T BE INTERFERING
OVER THERE, COLICCHIO. - I'M WATCHING OUT FOR YA.
- FLIRTING'S FUN AND INNOCENT.
- I'M PREGNANT. - DID YOU JUST SAY
YOU'RE PREGNANT?
- OH, MY GOD. [screams]
- HOW ABOUT SOME HEAT? - ♪ THE HEAT IS ON ♪
- EMOTIONS RUN HIGH.
- PLEASE DON'T PUT YOUR [bleep] ON MY STATION RIGHT NOW.
- [bleep]. THAT'S RIDICULOUS.
- JOHN IS VERY FULL OF HIMSELF.
- LECTURE ME. - I'LL [bleep] LECTURE YOU,
YOU CONDESCENDING PRICK.
THERE'S A REASON YOU'RE THE MOST HATED CHEF.
- I GOT A RIGHT TO MY OPINION. YOU GOT A RIGHT TO YOUR OPINION.
- SO WE DON'T HAVE FOUR MINUTES. YOU WANT TO KILL ME.
- BRING THAT LIME RIGHT NOW. - THE LAST TIME I CHECKED,
ONLY ONE PERSON WINS TOP CHEF.
[grunting] - THE JUDGES SEARCH
FOR PERFECTION... - THOSE GRITS SUCK.
- REALLY WELL DONE.
IF THIS IS WHAT WE'RE IN FOR
FOR THE SEASON...
- IT'S A PRETTY GOOD START. - TENDER.
DELICIOUS. - THAT CARPACCIO LOOKS
LIKE IT WAS DRAGGED OUT OF THE BACKSEAT OF THE CAR.
- IT'S AN INTENSE FLAVOR.
- HUCKLEBERRY SAUCE ADDED
A REALLY BEAUTIFUL HIT OF ACID.
- YOU GUYS TOOK A HIT OF ACID TOO?
[laughter]
- WHO WANTS FOAM ANYMORE?
- IT'S LIKE A BAD BANQUET MEAL.
- WOW, YOU GUYS ARE TOUGH.
- THESE CHEFS ARE REALLY BRINGING IT,
AND I'M REALLY IMPRESSED. YUM, YUM, YUM, YUM.
- AND THE CHEFS EXPERIENCE A TWIST
FOR THE AGES. - WHAT?