Top Chef Last Chance Kitchen Season 14 Episode 5
Top Chef Last Chance Kitchen Season 14 Episode 5
Top Chef Last Chance Kitchen Season 14 Episode 5
#EntertainmentUniverseXTC
Top Chef Last Chance Kitchen Season 14 Episode 5
Top Chef Last Chance Kitchen Season 14 Episode 5
#EntertainmentUniverseXTC
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00:00This is Last Chance Kitchen, presented by BMW,
00:03the ultimate driving machine.
00:11I do have a favorite, and that person
00:13will not have to redo the dish.
00:15And that dish belongs to...
00:18Bailey.
00:20Thank you, Chef.
00:22Soubirre, just redo the mushrooms
00:24before you serve me dessert.
00:26Yes, Chef.
00:28The stakes have never been higher.
00:30One of you will be heading back to the competition.
00:3330 minutes on the clock. Your time starts now.
00:35Keep going.
00:37The pressure is on.
00:39I have to fix these mushrooms, get them improved
00:41before working anything else for dessert.
00:43I don't have time to make a cake.
00:47I'm feeling definitely defeated,
00:49but taking each challenge as it comes my whole life
00:52has been my M.O.
00:54Loss is part of your journey.
00:56I'm from Chicago.
00:58Michael Jordan also lost before he became the greatest of all time.
01:00Top Chef, you make mistakes.
01:02It was almost impossible to chew.
01:04I don't want to argue with my knife about the duck.
01:06Last Chance Kitchen is the opportunity to make it right.
01:09You need two pieces of scallop confirming, Chef,
01:11and a redo of the mushrooms, yes?
01:13Redo the mushrooms. Okay, heard.
01:15Scallop, two scallops. Two scallops, yes, Chef.
01:17Instead of sautéing the mushrooms this time,
01:19I fry them and toss them in like a van-de-gan spice
01:22just to kind of give it a little bit more flavor.
01:25Are you doing okay?
01:27Ah, I could be better.
01:29You still got this, okay? Yes, Chef.
01:31Keep pushing.
01:33I have the savory course under my belt.
01:35We have to represent three ingredients in both dishes.
01:39So for my pastry dish,
01:41I will be making a fennel pollen panna cotta
01:44with pine nuts and honey.
01:46Put that up to top.
01:48For the pine nuts, make it like a pine nut brittle?
01:50A honeycomb.
01:52But I might try to see if I could put the pine nuts in there.
01:54Let's see what happens.
01:56Dessert is what took me out of Top Chef,
01:58so maybe this is my true redemption.
02:00I really think the mental game messed with me when I got here.
02:04I have a big problem, I have a big problem.
02:07Bailey, Bailey, Bailey.
02:09I can be my biggest enemy.
02:11Last Chance Kitchen has really just taught me
02:14to believe in the food that I cook.
02:16Bailey, the flavor on the pork is really, really good.
02:19Lamb is nicely cooked. Thank you, Chef.
02:22I want to push and get back into the competition.
02:2622 minutes!
02:28One more time for the girls in the back.
02:3022!
02:3222 minutes, heard.
02:34Keep going, Joubert, you got it.
02:36Keep running, don't stop.
02:38I'm going to reserve Tom in about one minute.
02:40These mushrooms look better and they taste great,
02:42so I'm praying they will pass through.
02:46Joubert, let's go, don't wait.
02:49Much better, Joubert.
02:51Thank you, Chef, you're good.
02:53Nice and crispy, seasoned nicely, beautiful.
02:56I get my savory approved,
02:58and I only have about 20 minutes left.
03:00I can't bake anything anymore, not enough time.
03:02You doing okay, my dude?
03:04Yes, Chef, I'm feeling a little better, thank you.
03:06Great, you made it through? Yes, sir.
03:08It's not over yet. Yes, sir is right.
03:10That's how I like to be referred to.
03:12See if I can do a milk bread French toast
03:15and the ingredients that I've pulled from earlier.
03:17What else do you have to do?
03:19I'm making my French toast with the cardamom,
03:21and then I got a... Ooh, French toast.
03:23Masturated berries with doleki chat.
03:25I'd love some French toast right about now.
03:28Is that brown?
03:32That sugar is burnt.
03:36It's too dark.
03:38I have to restart.
03:40I'm getting really worried right now.
03:42Pastry is, you know, not my BFF.
03:45It is what it is.
03:47It is what it is.
03:49I know that I can't let it weigh me down.
03:51You have to keep moving.
03:53Honeycomb is not going to make or break me right now.
03:56What happened there? I burnt my sugar.
03:58That turned fast. It really did, you know?
04:01We're gonna restart it, and we're gonna make it right.
04:04Great. That's all we can do.
04:06It's anyone's game now.
04:08Who's gonna go back into the competition?
04:10One of us is going back into this competition, Bailey.
04:12Let's go, Chi-town.
04:14Let's get it, baby!
04:16Either way, the win's going to Chicago, so you know what I mean?
04:19I'm okay with it.
04:21My 3 ingredients that I need to carry over
04:24from my first round to my dessert
04:26are fennel, saffron, and cardamom.
04:28Cardamom is going to be utilized in my berry compote.
04:31Fennel is mixed into this crunchy bit that I'm doing on top.
04:35And then saffron is in my cream.
04:37There's an Indian dessert from the street called dalat ki chaat.
04:40In old-school days, they used to whip milk by hand
04:44and serve it with nuts, zest.
04:46So I'm trying to recreate that.
04:48I've pulled myself out of the abyss, mentally for sure.
04:51That tastes pretty good.
04:53I have flavors here, so it's not gonna be for nothing.
04:56Let's add some maple syrup because we're in Canada.
04:58All right, Subir, we're at 10 minutes, okay?
05:0110 minutes, heard.
05:04Okey-dokey!
05:07I would love to have some access to some recipes right now.
05:13But you know, it's a last-chance kitchen.
05:16We do what we gotta do.
05:18This dish, it's a little sweet-on-sweet,
05:20so I want to have a little, like, sort of savory element.
05:24Bailey, what you got going on over there?
05:26Some white wines, pine nuts, raisins, fennel.
05:30I start sauteing fennel and golden raisins.
05:34I add white wine to that
05:36because I want to plump those golden raisins up
05:39and add some acidity.
05:415 1â2 minutes, Bailey.
05:435 1â2 minutes, my dude.
05:45How you doing over there?
05:47I'm all right. I'm not really a dessert guy.
05:49We'll see how this comes out, you know?
05:51There's been a rough ride. No sleep, no rest, nothing.
05:54This cook says that there's no quit here,
05:56no matter what the circumstance is,
05:58what is stacked up against you.
06:00What we do is very simple at the end of the day.
06:02You just have to bang out some food.
06:04I want to get back in real bad, man.
06:06I need to cook duck for the judges again.
06:09They say in Italy that a proper panna cotta
06:12should jiggle like a woman's, uh, you know,
06:17you know, those Italians.
06:22Her dessert is looking good.
06:24This panna cotta is set a little stiff.
06:27Not as jiggly as I would like,
06:29but I think I can pull this out.
06:31Hi, Tom.
06:33Hey. How's that panna cotta set up?
06:35Yes, chef.
06:37Okay.
06:38One minute left.
06:40One minute.
06:41My saffron whip is really set nice,
06:43so I'm going to top it off there.
06:45Texture on the top is this beautiful mix
06:47of fennel pollen, orange zest, and cardamom.
06:49That's the best I can do.
06:515, 4, 3, 2, 1.
06:55Time's up, hands up.
06:57Good job, guys.
06:59Okay.
07:03Okay, chef, bring up your dishes.
07:09Okay.
07:11Okay, Zubair, what did you make?
07:13When I moved to America, you know,
07:15French toast was a big thing,
07:17so this is a cardamom saffron French toast
07:19with a berry compote with blueberries,
07:21raspberries, and blackberries,
07:23and fennel and cardamom,
07:25and then in India, there's this dessert
07:27called dola kichat,
07:29which is old-school whipped cream
07:31that they used to do on the streets
07:33under an ice block,
07:35so I whipped a saffron cream
07:37and then folded over with mulberries,
07:39lavender, and a little fennel pollen.
07:41Kayla, talk to me about your dessert.
07:43I did a fennel pollen honey panna cotta,
07:45golden raisin, and pine nut relish
07:47to add a slight acidity to the dish,
07:49and I did a honeycomb
07:52Zubair, how challenging was it
07:54with the little time deficit?
07:56Yeah, it was definitely challenging.
07:58That's why I had to pivot.
08:00I was going to do originally
08:02actually like a baked cake, but...
08:04Oh, really?
08:06Yeah, you know, we're here,
08:08so we always got to try
08:10to put our best foot forward.
08:12Got it, okay.
08:14Val, you took the first half of this,
08:16but for the second half,
08:18we're just focusing on desserts.
08:20We'll be moving on to join the competition,
08:22and you'll be in the running
08:24for the title of top chef.
08:26These are both good. I have issues with both.
08:28Zubair, I wish your French toast
08:30had more egg in it, and it would sit in the egg longer,
08:32so it was more custardy. It's more bready.
08:34Cream's nice. The berries are good.
08:38Bailey, you know, it's really hard
08:40to do a panna cotta in a very short time.
08:42It did set up, but there's a lot of gelatin in it.
08:44Yeah. A little too much.
08:46Flavor's good. Flavor's very good.
08:48Honeycomb, nice little crunch to it.
08:50I don't know if I'd really call this a panna cotta,
08:52but, you know, it's a custardy dessert.
08:56This was a tough challenge. I mean, doing dessert,
08:58if you're not a pastry chef, is always a hard thing to do.
09:00I've been impressed by both of you.
09:02Zubair, I was quite frankly surprised
09:04to see you this early here,
09:06based on some of the earlier challenges.
09:08And Bailey, in Last Chance Kitchen,
09:10you've been cooking really well.
09:12You know, I have critiques on both desserts,
09:14but I do have one that I prefer.
09:16Chef rejoining the competition
09:18is...
09:20Bailey.
09:22Whoo!
09:24I'm back in the competition
09:26and I won Last Chance Kitchen!
09:28Congratulations, Bailey.
09:30I really like the way you chose to use those ingredients.
09:32The pine nuts, the fennel, the honey was working
09:34there nicely in the honeycomb. Good dessert.
09:36Zubair!
09:38It's just the French toast is really dry.
09:40Yes, Chef. Anyway, thank you so much.
09:42You got it. For me, the plan
09:44was to come here and tell the whole world
09:46that it's possible for somebody who is watching
09:48Top Chef on a couch, working at a job
09:50that they hate it, you can get in the kitchen
09:52and follow your dreams. Super proud
09:54of what I've done.
09:56You won four challenges to get here.
09:58That's a lot. Thank you.
10:00We'll see you back in the Top Chef kitchen.
10:02And for winning Last Chance Kitchen,
10:04you have immunity in the very first challenge back.
10:06Oh, my God. Holy smokes.
10:08Whoo!
10:10See you soon. Thank you. Congratulations.
10:12Whoo!
10:14I came into this
10:16doubting myself.
10:18Last Chance Kitchen transformed
10:20who I am.
10:22Watch out, Top Chef.
10:24I'm coming for you. Oh, my God.
10:26That was so freaking hard.