"Previously on Top Chef..." "This too bitter?" "I personally hate chocolate, so..." "Alex is a slob." "He has no technique." "I mean, I can go on for an hour if you want." "Like, really, can my, like, magic ingredient be my sous chef in my back pocket?" "Kevin's got rice and beans." "Anyone else noticing that the texture of the beans is very strange?" "Anybody notice how bland the rice is?" "Arnold, you did it for me." "Surprise, I win." "If that's what you call Italian food, it's almost insulting to italians." "Tracy, please pack your knives and go." "This season, one outstanding competitor will take the title of Top Chef and the grand prize-- a feature in Food  Wine magazine, and a showcase at the Food  Wine classic in Aspen," "$125,000 to help turn their culinary dreams into reality." "Furnished by Dial Nutriskin." "Top Chef season seven." "Hail to the chef." "♪ Top Chef 7x04 ♪ Room Service Original air date on July 7, 2010" "what time is it?" "I just won the last challenge." "I guess the grill is my friend now." "It's a good feeling to be able to get that shout-out from the judges, and that recognition." "Tracey gets sent home, and Tracey had become a buddy, so I'm sad, but you have to focus on the game, and at this point, I keep ending up in the middle, and it ticks me off, because I'm ready to win." "That was funny." "That's..." "For my last challenge, I end up at the bottom again, so I'm off to a rough start, but the other chefs need to know that it's not how you start in this competition, it's how you finish." "Yeah, no stupid food today." "All right, guys, let's go." "Time to hit the road!" "So I walk into the kitchen and see baby toys." "And I'm thinking," ""okay, they can't have us cooking baby food."" "Good morning, chefs." "Good morning." "It's a little strange when we walk in." "Tom and Padma are standing there, and normally there's a guest judge, so I'm not sure what's going on." "Tom and I have a challenge for you of a personal nature." "We both have new editions to our family." "Tom has an eight-month-old son at home, and I have a two-month-old daughter." "So for your quickfire challenge, we'd like you to create a dish that satisfies Tom and I, and also our little ones." "So you'll make a dish for us and a pureed version suitable for our kids." "What goes through my head is, "oh, crap." "I've never had a baby."" "I don't know what babies like." "I'm like, "aah!"" "So you have 45 minutes d the use of everything in the Top Chef pantry." "Oh, and is is a high-stakes quickfire, which means that Tom and I will each be picking a winner who will get $10,000." "If I won the money," "I'd use it towards two orphanages in Thailand that works with childr infected with hiv and aids." "It'd be nice to win 20k." "Maybe buy myself something nice." "A hooker and an eight ball, please." "But immunity is off the table." "Your time starts now." "I've never fed a baby before." "I don't make baby food." "I practice making baby, but not baby food." "This challenge is definitely hitting home for me." "My wife is pregnant, and having a child, thinking it's a wrap." "Taking this one home." "I'm gonna roast off the duck and do a banana polenta." "I'm confident that it'll go together." "I need that when you're done, please." "What?" "You can take it." "Thank you." "I have a seven-year-old brother." "When he was a baby, we used to do a lot of vegetables." "You want to give an adult something flavorful, but for a baby, something a little bit more plain." "I immediately think of doing a vegetable chowder, and I think it will go over quite well." "21 minutes." "21 minutes, guys." "Does anyone have any extra veal stock?" "I'd like to prove that you don't have to have kids to win this challenge." "So I'm making spice-wrapped pork loin with some fresh ginger and lemon juice." "My first wife passed away in a car accident." "That was my daughter's mother, when she was a year and four months." "So I've been taking care of her the whole time." "I used to cook my daughter's baby food, so I immediately start making a panang curry with some grilled chicken." "It will translate very well into the baby food." "Kenny's dish had, like, a brunoise of a crunchy apple, and there was a lot of it in there." "I thought to myself immediately, like, "one of my daughters would choke on that,"" "and I thought, "that's very unsuccessful."" "15 minutes, guys." "15 minutes." "Who's got a blender top?" "I keep ending up in the middle." "It makes you feel like the judges didn't even notice you, so I need a win." "I decided to do something with chicken and tropical fruits." "I've never had baby food before, so this is gonna be challenging." "I love educating my son, especially with flavor, so this is my opportunity to do something cool with baby food, so I know that I want to layer it almost like a tiramisu." "It's not easy, but I'd rather fail knowing that I went for it all." "Two minutes." "Oh, Tim, look what the You did, bro." "What?" "What?" "What?" "Oh, man..." "That ain't me." "I didn't put pepper in anything." "That's coming from your jus." "!" "40 seconds!" "Time is up." "Hands up." "Utensils down." "Time's up." "There's quite a few components missing from my dish." "I really wanted this to be about the baby that we have coming, you know?" "That's what I kind of dedicated this to." "Tom and Padma are both in the kitchen." "It's definitely embarrassing, so I'm pretty pissed off." " Hello." " Hello." "How are you?" "So you have kids of your own?" "I do." "I have two." "I have a 16-year-old and a three-year-old." "I did grilled chicken breast, a little panang curry sauce, butternut squash and mango salad with shaved carrots, and we have a little grilled maitake mushroom." "Thank you very much." "Thank you." "I did a little bit of sauteed lamb with ragout mushrooms." "Has a little bit of shallot and ginger, and then pureed it into a baby food." "Thank you." "What'd you make for us?" "A very incomplete dish." "Pan-seared duck with baby carrots and a corn and banana puree." "Did you run out of time, or--?" "Yeah." "Okay." "Thank you." "Today I have a roast pork loin with grilled peaches seasoned with a little, um, fresh ginger." "Oh, no." "What?" "Is that a lemon seed?" "Yes." "That may not be very successful in a baby's mouth." "No, I would say not." "Okay." "I made a chicken breast with a yellow pepper-- orange pepper fruit compote." "I have never tasted baby food before." "All of my kids have four legs." "Thank you." "I heard you have a newborn too." "Yeah, I have a beautiful son." "Uh, his name is Jacob Elias." "My favorite spice is actually fenugreek, so I made an amazing fenugreek broth." "Olive oil, poached tuna, and tomatoes." "Really simple." "And you gave it to us in three layers here?" "Four." "There's a little secret in the middle." "Thank you." "So what I have here, it's seared duck with a little spinach, basil puree, a little dill cous cous, and a seared black crumpet mushroom." "Great." "Thanks." "So I have here for you a vegetable chowder, but I have a little bit of lobster stock in there, grilled salmon, and a licorice oil as well." "Licorice oil, how'd you make it?" "I took some licorice powder and added some grapeseed oil and just let it steep." " Thank you." " Thank you." "Okay, so, Tom, how do you think our chefs did overall?" "I think overall, really well." "There were a couple of you who didn't do as well, so, Tom, who had some of your more disappointing dishes?" "Timothy, you overcooked the lamb." "Not really good." "Baby food was okay, but the adult dishes really missed the mark." "Also, um, Alex," "I found the puree just to be very herbaceous, and only of the dill." "I didn't get much else." "It was also kind of watery." "How about you?" "Kevin, I couldn't get over that pool of blood sitting under the duck." "Kelly, your meat was cooked fine, but it was also a little bland." "I would just say add more flavor." "Tom, who were your favorites?" "I would say Lynne." "I liked your dish." "I thought it had just really great flavor." "It was seasoned well." "The baby food also translated very nicely." "Thank you, chef." "I'm like, "oh, my God."" "I'm really excited to be towards the top, so I'm hoping I can gain a little bit of momentum." "The other dish that I liked was Tamesha's." "The puree had a little texture to it." "It wasn't completely pureed, which I kind of liked." "I really, really liked the licorice oil." "So nice work." "Thank you." "I liked Angelo's." "Not only because you used fenugreek." "I also liked that your baby food looked very elegant." "It looked special." "Kenny, I loved that you used bulgur wheat." "I thought it was flavorful and had a little Spice to it." "But nothing that a baby couldn't handle beautifully, and I thought both of you did great." "Thank you." "So, Tom, who's your favorite?" "Who's getting that ten grand?" "If I had to walk over to one of the dishes right now and try it again," "I would go over to..." "Let's go." "Let's go." "Hollandaise doesn't even hit the plate." "Ed screwed the pooch pretty good." "I'm pissed." "So, Tom, who's getting that ten grand?" "If I had to walk over to one of the dishes right now and try it again," "I would go over to Tamesha's." "Congratulations." "I would pick Kenny's." "Oh, thank you." "I'm more than ecstatic." "I want to keep in the minds of the judges." "I want them constantly saying Kenny." "You know, "Kenny, Kenny, Kenny."" "Holy ." "I won 10,000 smackaroos." "How you doing?" "There's a reason why I'm here." "Youngest in the house." "I am definitely capable of doing really good things." "You'll each get ten grand furnished by Dial Nutriskin." "Chefs, please welcome Beth Scott." "She's the vice president of restaurant concepts at the Hilton Hotel and Resorts." " Hi, chefs, how are you?" " Hello." "For your elimination challenge," "Hilton Hotels is looking for a new signature menu dish that's healthy but still sophisticated." "What Hilton is looking for are easily executable, quick dishes that can be served in the restaurant for the busy traveler." "Your challenge is to create breakfast, lunch, and dinner options that do all of that." "Hilton will incorporate the winning dish on their menu." "Chefs, you'll be competing tournament style in teams of two." "All teams will compete in the breakfast round, and we will determine which two teams are safe." "The remaining two teams will go on to compete in the lunch service, and two more teams will be safe." "For dinner, three teams will cook for their lives, and one team will be eliminated." "That's right." "Two chefs will be going home." "I look around the room, and all of a sudden all the game faces came on." "Please choose your partners now." "I'm immediately looking for Tiffany." "Tim is already paired up with Tiffany." "Alex was like-- I was like, "oh, ."" "No one really wants to pair up with either Steve or me." "If we were to win this challenge," "I think it would say to the competition," ""oh, perhaps you might have overlooked a couple of people?" "Hmm?"" "You will be serving right here in the Top Chef kitchen later today." "See you in a few hours." "Good luck." "Going to whole foods." "We plan three dishes." "We have 30 minutes and $200." "Pancetta, please." "Okay, I know where that's at." "Okay." "Tim and I are together." "Yay." "Tim's been on the bottom quite a bit lately." "So I'm just very concerned, and I've taken the lead completely." "So if I go home, it's gonna be because Tiffany derry made a bad move." "I am not going home for anybody else's mistake." "Excuse me." "I'm sorry, but..." "Cheddar cheese, you have?" "Cheddar?" "Did they give 'em to you like that?" "They didn't put 'em in a bag or anything?" "I could put 'em on ice." "Cooking in a team for me is extremely challenging, because I'm used to being the boss." "And I don't want to be overbearing." "There are about 20 in a bag." "I've cooked with Lynne before, and we had successes with that." "If Lynne and I win this team challenge, that would be almost for me, like," "2.5, maybe three wins in a row, so I don't know what people might say, but they might think I'm more than a Louis vuitton bag." "Mint." "That's my name." " We have chilies?" " Yeah." "You got potatoes for the gnocchi?" "Is there olive oil?" "We got olive oil there." "When I became chef at the five-star hotel at the age of 23, it was right after my wife had passed away, and it was kind of, like, one of the first major hurdles that I felt like I had taken over." "It helped spark that fire again." "No one else has been running five-star restaurants or hotels other than myself, so as far as this challenge," "I feel like I have it locked up." "Basil." "Ricotta." "I'd like to get a little maple butter." "Alex is very persistent that he can make pancakes." "I don't want to replicate something that a fast food restaurant does, so I'm skeptical, but I'm gonna let him do it." "We got to go to checkout." "I trust him, but at the same time if it fails," "I'll be upset with Alex." "Beautiful." "Thank you very much." "Thank you." "We walk into the kitchen, and I see spike." "There's Mike." "There's Brian." "You know, I hold a lot of respect for past Top Chef contestants." "It's a tough crowd." "Good morning, chefs." "I'd like to introduce you to your judges and prior Top Chef contestants," "Mike Isabella from zaytinya restaurant." "Bryan voltaggio, chef and owner of volt." "Spike mendelsohn of we, the pizza." "Beth Scott, vice president of restaurant concepts at Hilton Hotels." "Nora pouillon, chef and owner of Nora." "Head judge Tom colicchio." "And Eric Ripert, our returning judge." "Your time starts now." "We're competing in teams of two." "We need to prepare breakfast, lunch, and dinner." "Stephen and I want to win so badly." "Especially Stephen." "He's been on the bottom." "I want to bring my little buddy up." "How do you know when the hollandaise is done?" "It tastes really good." "Cheese is done." "Cheese is in the freezer." "How does the texture feel?" "Is it okay?" "It's good." "It's very creamy." "I think our breakfast will appeal to a Hilton guest because it's not just the usual..." "It's a little bit different." "It's tortilla de papas, and we do that in class every three weeks, so I'm totally comfortable with that." "All right?" "Yes." " Five minutes." " Yep." "Being that it's a double elimination, that's rough." "Two people in one night?" "Hash." "I'm on it right now." "Our dish is crab cake Benedict." "Tiffany's like, "trust me on it." "We gonna get out at breakfast." "And I said, "okay." ""You take the lead on crab cake." "Let's do it."" "I'm feeling the pressure of Tim relying heavy on me." "And I don't want to let myself down, and of course I don't want to let him down." "Is that enough sauce, you think?" "Yeah." "We put a lot of effort into the breakfast, because we do not want to cook lunch." "We want to be safe from the beginning and just know that we're not going into that elimination round." "I got two more minutes on my cakes." "Ed and I have a ton of work to do." "Our breakfast is super challenging, 'cause everything has to be done a la minute." "That's enough." "That's enough." "We got to start plating." "Timer is ticking down, and Alex is just very set on plating it this one way." "I'm mixing everything together." "For me, it just doesn't scream finesse." "One minute left." "Let's go." "Let's go." "We planned poorly for plate-up everything took a little bit longer." "Time is up." "Before you knew it, clock's out." "Hollandaise doesn't even hit the plate." "I'm pissed." "Hollandaise was delicious." "It would have definitely changed the dish altogether." "There's no cake on ours." " She say she used canned beans?" " Yeah." "They didn't have enough time to cook them?" " Right." " A bag of beans?" "Medium gloves, please." "Tamesha is really sexy." "Obviously she thought I was cool, and we went from there." "Angelo is screwing around with Tamesha." "You know, Tamesha's young." "She's green." "She's right up his alley." "You want to fight?" "I'm gonna Kick the Out of you." "30 seconds." "She has, like, an inner lion, that's, you know, hot." "After that, what are you doing?" "You." "You wish." "Angelo and I are really good friends." "But there's no way that's gonna happen." "No way." "♪ service begins and we don't even get the hollandaise on the plate." "I'm pissed, but I still think we have a decent dish." "We still have more components on that one dish than anyone else." "So we made a spin-off of a hash." "So it has prosciutto, diced potatoes, some roasted peppers, and some onions along with some fresh parsley." "There's no cake on ours." "There's no cake on yours?" "We missed the cake." "No, we have plenty of it." "My heart drops." "I'm going, "how many mistakes can we make?"" "Do apologize." "But hopefully they'll share." "I forgot to put one of the breakfast patties on the plate." "Makes me feel like a jackass, because that was basically what I was in charge of." "Oh, ." "Ed screwed the pooch pretty good." "If you can't get food on the plate, you don't deserve to be there." "Cake, you ." " Thank you." " Thank you." "Today we did very simple egg, slowly cooked." "Served it with crispy bacon and a white cheddar broth." "Thank you." "I think it's pretty cool to serve previous Top Chef contestants." "I've been to Brian's restaurant." "I know the texture of my egg is what he serves at his restaurant, so I know he'll probably appreciate that." "Yeah, the yolk is over on this." "Yeah, it's overcooked." "Yeah, but also, you see this here?" "You got to clean that off." "Mike got nailed for that." "Remember?" "Yes, he did." "In the semis." "Good morning." "Good morning." "How are you?" "So what we did was a tortilla espanola with chorizo and bacon." "The salad is an olive and pear salad, and obviously a play on papas bravas." "Would you plate this any differently if somebody was taking it to go?" "Yes, if we were considering a three compartment, the papas would be on one, the salad would be on the other, and the tortilla would be in the middle with a little bit of crema." "Thank you." "Thank you." " Actually pretty good." " Mm-hmm." " The texture's strange." " Yeah, it's off." "I don't know why." "How are you?" "We made a nice, soft, poached egg, and we put it on herb brioche, with heirloom tomatoes, manchego cheese, Spanish olive tapenade, and some extra-virgin olive oil." "I think this breakfast Kenny and I are making is appealing to a Hilton guest because it has a european influence, and Hilton Hotels are worldwide." "It's not too heavy, but yet it's filling." "I think guests will enjoy it." " It's a little soft." " Yeah." "There's no texture at all in this." "I just think the problem is there's too much going on." "Hey, Stephen." "How are you doing?" "How are you?" "Hello." "What we have here is a poached egg, confit pancetta, potato rosti, grapes, some shallots." "Enjoy." "I actually like the confit bacon." "Yeah, I like it because everywhere you go, you get crispy bacon." "I would have rather cubed the pancetta, rendered the fat off slowly." " How's it going?" " Good." "How's it going?" "We have a bacon cheddar whole wheat waffle." "Poacd egg, roasted tomato salsa, and some pickled chilies." "And then we have a mango, lime, and mint smoothie." "Thank you." "The eggs have no seasoning." "Waffle's dense, though." "That's the only thing." "Yeah, it's a little heavy." "What about the drink?" "They taste a little too sweet." "We did a crab cake Benedict in the style of Louisiana, with plenty of the capers and the mustard, the dijon creole, grilled asparagus, and then a potato bacon hash." "And the hollandaise, it has a little bit of citrus." " Thank you both." " Thank you." "Crab cake's seasoned, like, really well." "When you get all the elements, the caper, the spiciness," "I mean, pretty well executed." "It doesn't need the potato hash at all." "No." "I think it would be much better without." "Okay, so chefs, we've talked, and we have a decision." "Amanda and Stephen, Tim and Tiffany, you had our favorite dishes, and you're safe from elimination." "I am so excited to put this one under us, and I just can't be more happy." "I mean, this w really a jolt that I needed." "Oh!" "Whoa." "Okay." "I'm just thinking it is about time!" "Okay?" "So I'm excited." "The rest of you will have to move on to lunch service, and your time starts now." "It's fine." "Andrea and I are frustrated." "We're not getting any feedback at all." "It's just, "go ahead, cook some more."" "So every round is gonna get more nerve-racking, because at the end we know if we end up cooking dinner, you feel like you're cooking to not go home." "This stage, I'm pretty heated." "I know the flavors and cooking techniques were sound." "So to have four other people go ahead of us" "I think is total bull." "We're both fired up at this point, and it's, like, "all right, let's battle." "Let's do it."" "So we're makg a chickpea pasta." "I'm thinking the sauce is a little too bit thick, but, uh, I think Kenny has a good idea of what the judges are looking for." "It's gonna be delicious." " How much longer on that?" " Done." "After not nailing the first course," "I'm fuming inside, so for lunch we're gonna make a simple beef carpaccio with a kimchi vinaigrette." "Chiffonade, please." "In the kitchen, it's super intense." "It's like you want to get out of the pool and there's piranhas trying to bite you." "That's what it feels like." " Flavorful." " I love it." "Yeah, I do too." "Lunch is my lead and my concept." "Is this the vision that you're looking for?" "Yes." "We're gonna do the tuna cannelloni on forbidden rice." "For lunch, my thought was to take a play on canned tuna salad, which she did, but I'm just, like, worried that it's too quirky for the Hilton Hotel." "Grab some herbs." "That way we can chop some stuff." "This round, I'm making sure that we get everything on the plate, so I'm taking the lead on lunch." "And ed and I are making a fresh ricotta gnudi." "We'll do fresh scallops with the gnudi." "I cook the Out of scallops." "I make 'em delicious." "Every time." "One minute 28 seconds." "We got to push." "Again, it's a race against the clock." "I don't even get to taste the scallop, so I'm definitely worried." "Ooh." " Hello." " Good to see you." "How's it going, man?" "First we have a beautiful, diver sea scallops." "Pan roasted." "And it's served with a little ricotta gnudi, some sauteed broccolini." "Enjoy." "It's nice." " The gnudi's good." " Yeah, the gnudi's really good." "The gnudi's very well made." "But, I mean, if you were to take the ricotta and puree it first, 'cau you can tell it's just ricotta and it's folded in to make a gnudi, and then it would have had a smoother texture." "We drop all the plates, and I'm just thinking it might be too simple for them, but, as usual, Angelo is very confident." "So today we have slivers of beef served with a jicama and asian pear salad, fresh mint, cilantro, and kimchi vinaigrette." "So how do you think this would travel as a dish?" "I think it would travel amazing." "The beef is something that you could pre-do." "You know, everything's pre-made, so it's fine." "Thank you so much." "I want some texture, or something fried, like crispy shallots or something." "It's a lot of onions in this dish." "Quite frankly, you could take this dish and roll it into a spin roll wrapperr and it's portable and easy to deal with." "Yeah." "So today for lunch we did sort of a take on a tuna salad." "But we made it look like a little Sushi." "Inside the roll it's got fennel, preserved lemons, carrots, cucumbers, and we did a littl parmesian tuile." "God, I want toe safe so badly." "I just don't want the stress of having to put my life on the line, especially riding the momentum that I have." "And I'm like, "no, we can't move on to dinner."" "It's not even an option." "I have to ay in the game." "I have to." "This is--I don't see this as an easy dish to execute." "Yeah, I don't either." "I think all the salads are really wonderful." " It's refreshing." " Right." "Yeah." " How you doing?" " How are you?" "So we took all the ingredients from hummus and put them into a pasta dish." "So you have a chickpea pasta, tahini sauce, snap peas, and lemon zest." "Did you notice there's chicken?" "Chicken?" "It gets lost in that-- in that pasta." "I like the flavor profile." "I have hummus every day." "On our menu, it's our top seller, so..." "We have a little, crispy skin red snapper with a panzanella salad that has tomato, cucumber, white beans, a little sourdough." "My main concern is the fish, because Eric is on the panel, and he's known for fish." "So I'm just-- I'm anxious at this point." "Did you guys cook the beans?" "Oh, we didn't." "Time and budget did not allow, but we wanted to get some extra protein in there." "Thank you so much." "Fish is a little over, though." "Yeah." "If I had gotten this, I would have sent it back." "I would never send it." "He'd never send it in the first place." "Did she say she used canned beans?" "Yeah." "They didn't have enough time to cook them?" " Right." " A bag of beans?" "Chefs, the two teams with the best lunches..." "Are Angelo and Tamesha and Alex and ed." "Oh, my God." "I can't believe that we're safe." "This morning has been a roller coaster." "Ups and downs." "Twists." "Loop de loops." "Just all over the place." "Kenny won the quickfire, but Kenny didn't beat me at this one." "If Kenny and Kevin are eliminated at this challenge, it would just be awesome." "Are moving on to the dinner round, and as you know, one team will be eliminated." "So two of you will be going home." "I'm pissed, you know?" "I'm like, "I wasn't expecting to have to go into dinner."" "I've got a lot of recognition." "I was one of food  wine magazine's top ten best new chefs in America." "But these are the bottom three teams, and two people are going home, and that is the harsh reality." "Your cook time starts now." "Thick but not too thick." "We're gonna mount it with butter." "We are definitely cooking for our lives at this point." "We're frustrated and bitter that we have to be here cooking this dinner, feeling like we're on the bottom of the competition." "I'm really heated at this point." "We have no idea why we didn't pass." "You know, I know that I'm hitting flavor, texture, temperature, at the highest level." "And to be in a situation where I'm potentially gonna be going home," "I'm so pissed off right now," "I'm just ready to get it done." "How are you doing?" "I don't want to roll this out too thin." "Lynne surprises me a little bit." "She gets pissed off at stuff." "And she's like a little kid that goes, "I'm just pissed off."" "It's, like, "yeah, okay, it sucks that the judges, didn't--"" "like, what are you pissed off about?" "That you have to cook again, or we have another good dish to present?" "We just have to move forward." "There's no option." "You want thai basil?" " It's thai basil." "Sorry." " Okay." "We're gonna put fennel in and saute it, because-- is there fennel in there?" "There's a lot of cross-checking going on." "There's a lot of communication." "I just want to make sure that we're on the same page." "We are on the same page." "The only thing that's a little disturbing is that Kenny and Kevin are making short ribs too." "And up until this point Kenny has been strong, so I'm nervous." "Somebody used our..." "I got the good stuff." "That's what I bought." "I looked over at Andrea and Kelly's short ribs, and theirs seemed like they were boiling away, so I'm pretty confident ours are nice and tender and juicy, and we have better short ribs than them." "We'll sear off, um, the potatoes." "We got two pair." "Yep." "Get some texture to it." "Yep." "Red curry." "Yeah, a little half thing of bread--I got it." "You want more basil than this?" "Arnold makes really good curry." "I've made pasta tons of times before." "I'm hoping we can pull this off." "I've preheated the oven to 450 for my focaccia." "You guys turn the lower oven down?" "Yeah, turned it to warm." "I went back to the oven and it was on 200." "I had it on for my bread." "Well, I didn't know that." "So I was not happy." "They turned my oven down by mistake." "Right now the intensity is definitely very high." "You can kind of cut it with a knife." "You know, everyone is very, very focused and trying to put out their best." "Probably could even use a little more butter." "We're just looking at every little detail." "Whereas we normally might taste it two or three times, we're tasting it, like, ten times." "Which pot is ours, Arnold, for the pasta?" "All on the end." "Do you hate me?" "No, but I'm not putting it in yet, because I'm not gonna overcook it." "Lynne's biggest concern was overcooking the pasta." "We're not gonna do it until last minute, right?" "Where are we now?" "I've made pasta tons of times before." "Fresh pasta cooks in, like, a minute." "I'm thinking, "oh, God, get over it." "I know what I can and can't do."" "I think it's plenty, Lynne." "Please let's move on." "Can we please just move on?" "All right, if it's overcooked, it's on you." "Okay, that's fine, but I just want to move on." "Yeah, it's not fine, because I'll be thrown off too." "I tell her, you know, it's not just about the pasta." "For the last minute of the dish, everything else has to go on there too, and so I'm trying to put on show by kind of not being too stressed out or put on a facade of it, which sucks." "I'm still not gonna put it in." "Fresh pasta 12 minutes ahead of time?" "I don't think so." "Last couple minutes, we're tasting a lot." "Especially the sauce." "I think it has enough horseradish." "Kenny put some more in there." "What's the acid from?" "The red wine or the horseradish?" "I think it's a combination of the horseradish and the red wine." "And I'm pissed." "I mean, like, it needs to be a group discussion." "The short ribs, it's all about the jus or the liquid that you cook it in." "It's the business." "When Kenny and Kevin are plating their short rib, it seems like there's not a lot of sauce on it, so they don't have the business." "Are you confident?" "Yes, we're good, right?" "Timeline-wise, I was freaking out." "I just really am stressed out, because at this point I don't trust Lynne anymore, so..." "I would prefer to see more of a glaze." "We--we were glazing it." "I had a hard time to find flavor in that sauce." "I'm surprised that this is cominur." "Going into service," "Kevin and I, we made it to the bottom three, but, you know, for all I know, we could end up becoming one of the best dishes and win the challenge." "But we have a very clean, sexy dish." "We prepared braised beef short rib with some horseradish." "You have roasted spaghetti squash, baby carrots, roasted potato." "There's a little bit of tempura horseradish as well." "The braising jus has a little bit of horseradish as well." "I'm just curious what you were thinking about in regards to guests, when you were conceiving the dish." "Short ribs, carrots, potatoes, those are all things everyone's familiar with." "That's something that I want eat when I'm staying in a hotel." "Thank you." "Thank you very much." "It's all there." "I love the crispy horseradish." "But I can't taste that it's horseradish." "I get a little bit." "I thought the jus was delicious on Kenny and Kevin's dish." " Yeah, but it was not enough." " Yeah." "This looks pretty gorgeous." "This dish is awesome, and if I go home for this, then these judges have no idea." "We have a braised beef short rib." "It's served with a chevre-scented polenta, roasted shitakes, and pearl onions." "Finish that with a gremolata." "The garnish is picked herbs, and some crispy shallots for texture." "Third time's the charm." "Enjoy." "This has, like, a real short rib, dark flavor." "They both, I think, nailed the short ribs." "I just think the polenta is, like, very stiff." "They're both very good, though." " Hello again." " Deja vu." "Hello again." "When we drop off the food to the judges," "I think they could go one of two ways." "Either, one, "what is this kid thinking, giving me a plate of spaghetti?"" "Or two, "he's thinking outside of the the box" ""and giving us something totally different from all of his peers."" "This is a pineapple red curry mussel with squid ink pasta." "It's drenched with coconut milk and a focaccia dusted with coriander and cumin." "Thank you." "Thank you." "The pasta's not cooked." "The pasta, yeah, is not cooked enough, but the sauce is good." "The sauce is the great balance between lemon and Spice." "I just think it made a little more sense conceptually than the other two dishes." "Okay, thank you all for joining us." "Let's go back to judges' table." "Whoo!" " Would you like some wine?" " Yes." "The cool thing is, like, our starch, we made." "Our--the bread, she-- like, we made." "We flashed all our plates." "Our plates were all hot." "We didn't expect to be here, but just didn't see this coming." "Good evening." "Can we please see Kevin and Kenny," "Arnold and Lynne, and Andrea and Kelly?" "Thank you." "One team had the best dish of the day, and one team is going home." "Nora, as our guest judge, please announce the winning team." "Well, the winning team for me is the team that had the most wonderful flavors." "Kelly and Andrea." "Thank you." "Kelly and I wanted it really bad, and it was time, and I needed some sort of validation." "Not only do you get your dish on a Hilton Hotel menu," "Hilton Hotels has also provided two fabulous prizes." "One of you will get a six-night trip for two, including airfare, to venice, Italy, at the Hilton molino stucky." "And the other will get a trip for two to Barcelona, Spain, for six nights, including airfare, at the Hilton diagonal mar." "Please come up here and choose your adventure." "Well, right now, I feel really great." "I have two elimination wins." " Spain." " Italy." "I sneak up on people sometimes." "I've been telling my husband for years that I'll take him to Italy, so he finally gets to go." "Sweet." "Awesome." "I'm going to Spain." "Super." "I have never left the country, so I'm super psyched about that." "Were you guys happy with the outcome?" "I was happy with the flavor of the dish." "I think the pasta was probably undercooked." "I beg to differ." "I think it was cooked beautifully." "You thought it was cooked." "You seem to be disagreeing." "I'm surprised that this is coming to surface." "When you planned your dish, did you do it intentionally to have black pasta and black mussels?" "Yes." "I think aesthetically, um, and I think that it was a beautiful, contrasting color presentation." "I just thought it was absolutely stunning." "I was happy with the flavor of the dish." "I think it probably could have been just refined a little bit more." "Kenny and Kevin." "The team that won, they did one thing that you didn't do, and that was they put a little bit of glaze on their short rib." "You chose not to." "Well, we were glazing it." "It was in the oven." "We were basting it." "We moved it to the stove." "We basted it some more." "And when it got to the point when we felt the sodium level was complete, and that's when we stopped." "Did you stop glazing 'cause you thought it was getting too salty, or did you stop glazing 'cause you thought it was glazed enough?" "I thought it was gonna get too salty, because-- did you think it was glazed enough?" "I thought it was glazed enough." "Did you taste your sauce before you put it on a plate?" "Yes." "And you were happy with the flavor?" "I mean, we were both very happy with the viscosity of the sauce, the flavor of the horseradish, we thought that carried through very well." "I had a hard time to find the horseradish flavor in that sauce." "In the dish, actually." "I just want to know why you think the dish that you made should keep you in this competition." "Because I think we, uh, we approached the challenge really well." "We made something that guests would like." "Uh, we know the dish was delicious." "It tasted good." "It made sense." "You're proud of the dish?" "Yes." "Arnold, why does that dish keep you in this competition?" "I brought something to the table that was completely different from everybody else's." "If I were on a panel of four judging," "I'd like to see some kind of creativity and kind of quirky, avant-garde approach, which is a direct reflection of who I am as a person." "We'll call you in a bit." "Thank you." " Thank you." " Thank you very much." "Whoo-hoo!" "That side's not fun." " Yeah, really." " No, it ain't." " What'd they say?" " We don't know." "This was a long day of cooking." "Yeah, it was a tough challenge." "And because neither one of them have been consistent at this point, you know, it's anybody's game." "We can only base our decision on today's performance." "That said, I appreciate that Arnold and Lynne took a risk." "Mussels and squid ink pasta is a hard sell on a hotel menu." "I agree." "Squid ink scare a lot of people." "And the pasta was not cooked, so it's too bad, because that pasta could have absorbed a lot of the sauce, being cooked, and connect the dots in between the beautiful sauce and the mussels and that pasta." "All I want to do is represent myself." "You have." "And I didn't deviate from that at all." "Kevin and Kenny," "I think, for me," "I would have preferred to see more of a glaze." ", I should be on top, you know?" "I'm, like, definitely not someone that should be, you know, on the Bottom." "I couldn't detect the horseradish flavor." "The other problem I had with that horseradish tempura is I wish they didn't put it in the sauce, 'cause it got soggy when it went into the sauce." "I wish they just kept it on top." "I think it would have been much more successful." "If you don't tell them how to eat it and how it's meant to be, you're not gonna win." " You're not at that stature." " Who are you?" "No one's gonna listen to you." "I mean, are you crazy?" "Are you nuts?" "You got to tell them." "You have to instruct your guests." "You're not one to say, like, "well, you didn't eat it right."" "Okay, okay, chef." "I'm just saying." "I know." "You know." "I know." "It's quite a big decision, because we're losing two of our chefs tonight." "But I think we know what we have to do." "So for this challenge, you were asked to make a breakfast, a lunch, and a dinner item that could be used on the Hilton menu." "Each team had three chances to avoid elimination." "Lynne and Arnold, you went right outside the box, gave us a great sauce, a really delicious dish." "The only flaw was the pasta was somewhat undercooked." "Kenny and Kevin, we were looking for a little more glaze on that short rib, and the promise of that horseradish kick in the sauce just wasn't there." "This is a very hard decision." "Two of you will be leaving." "♪ ♪" "Lynne and Arnold, please pack your knives and go." "It's been a very positive and inspirational experience for me, and I'm honod and humbled to have met u and have worked with everybody." "I stayed true to what I do, and I think I really put a little bright flavor into the competition." "What's up, yo?" "Give it up, guys." " Good job, man." " It's us." "We're going home." "I'm sad to be going, because I came here to prove to myself that I still can be the old beast that I used to be." "I don't want to use a term like throwing me under the bus or whatever, but having heard for the first time that Lynne wasn't pleased with certain executions," "I'm sad that it wasn't voiced to me, because I was under the impression that everything was fine." "Letting a younger chef take the lead, that's my mistake, but my love of food tells me that there's a lot more cooking in my future to be done." "My track record," "I went from being in the middle, never in the bottom, being on the winning side, winning a challenge, and then all of a sudden I'm out the next challenge." "And that totally sucks." "But all I can do is control what I do, and whatever other people decide, it's on them, so..." "Next on Top Chef..." "This is a train wreck." "It's really difficult to work as a team." "What are you talking about?" "Let's structure the categories." "Kenny and I are very strong entities." "I have to step up and be the leader." "My presence is the Alpha male presence." "We're losing the subject." "Check the Egos at the door." "You got to give us all a chance, or it's not gonna work." "Somebody else has to compromise besides us." "One minute, 30 seconds." "I just have to have a vegetable." " Do you want to take the beef?" " Ooh!"