"Last challenge was another win for me." "I'm really proud of myself." "But Tiffani and Jamie went home." "Bye, guys." "[Applause]" "Now there's only three girls." "We're all strong female Chefs, and I'm excited to be one of them." "Go, girl power." "Why is banana wrong for nutella?" "Banana and nutella is like tomatoes and basil." "I've only been on the bottom of an elimination once, and that was a team." "So I'm kinda looking forward to individual challenge because at the end of the day my goal is to win cooking my food." "I asked Carla and Tiffany D. To move to my room, and they were like, "absolutely not."" "[Laughing]" "And then..." "[Giggles]" "In my season, I got the nickname The Black Hammer because for some reason, every person who works on a team with me ends up going home." " Really, really good." " Thank you." "Nimma, please pack your knives and go." "Valerie, please pack your knives and go." "Zoi, please pack your knives and go." "This season, it's actually deja vu." "Jen, please pack your knives and go." "Holy [Bleep]." "Jamie..." "Tiffani..." "Please pack your knives and go." "It's just coincidence." "[Chuckles]" "It's not a legend or anything, it's pretty true." "I mean, Antonia's like "drink this kool-aid, everything will be okay, and all of a sudden you're out, man." "You're done." "Ten Chefs remain to fight it out for half a million dollars in cash and prizes-- the most in Top Chef history." "And the grand prize, a feature in Food and Wine magazine, a showcase at the annual Food and Wine classic in Aspen," "$200,000 to pursue their culinary dreams-- furnished by Buitoni, and the title that's eluded them all..." "Top Chef." "[Upbeat music]" "TopChef:" "All-Stars8x07♪ Restaurant Wars One Night Only Original Air Date on January 19, 2011" "♪" "Instead of going to the kitchen for our quickfire, we arrive at Le Bernardin." "Eric Ripert is the Chef." "A three Michelin star restaurant, one of the best in the world." "I'm anticipating something that's going to be very tough." "Chefs, you know where you are." "Le Bernardin, the best seafood restaurant in America." "I don't know if you've read Medium Raw, but I spent an entire chapter on a gentleman called Justo Thomas, who works here." "Justo comes in here around 7:00 in the morning, and between that time and 12:00 noon, he butchers somewhere between 700 and 1,000 pounds of fish." "I'd heard of Justo." "And he works quickly, he works clean, he works efficiently." "He is the man." "When Justo goes away for a vacation, it takes three trained sous Chefs to do his job." "I think I know where this is going." "I used to butcher fish everyday, but I don't really do butchering anymore." "So I'm not at the level that I was." "Why don't we go downstairs and see what Mr. Thomas does for a living?" "Hey, brother." "Chefs, meet Justo Thomas, the best there is." "Hello, Chefs." "All:" "Hi." "What's it all about here?" "You show us what you do, man." "Seeing Justo clean fish give me tears." "Very clean, very perfect, very fast." "It's amazing." "Chef, how come you don't cut down just the bone with that fish?" "Okay." "For Justo, speed is of the utmost importance." "He cuts two fish in eight minutes." "It's pretty crazy." "At a restaurant of this level, the wrong person comes in here, gets one scale in their piece of fish, and suddenly, it's a it-used-to-be-good situation." "Justo, thank you very much." "Chefs, I think we know what comes next." "Chefs, for this quickfire challenge, each of you will portion one cod and one fluke into Le Bernardin quality portions, or as close to that standard as you can get." "My comrade Mr. Thomas here can accomplish this task in eight minutes." "You will have the relatively luxurious amount of time of ten minutes." "So we get an extra two minutes." "Whoo, whoo, I say to myself." "Whoo, whoo." "Chefs..." "Get started." "I am the executive Chef of go fish seafood restaurant," "I definitely know how to cut fish." "But it's a whole nother thing to do it nice within a specific amount of time." "Tre, is this yours?" "Sorry, bro." "The first time I butchered and cleaned a fish, my hands turned bright red, and I started to get really hot, and I had this crazy allergic reaction." "Fortunate enough for me, being the Chef that I am," "I just kept on doing it and ignoring it, and then eventually, it just went away." "Carla's right across from me, and I filleted both fish and at that point she's barely finishing one fish." "So I definitely think Carla's struggling." "Three minutes left." "I don't have time to bleed." "My knife went right through my thumbnail you're not gonna see me go home for a finger cut." "I'm not Jamie, I'll take it like a man." "One minute, oui?" " Okay, Chefs." " Whoo!" "Time is up." " Hello, Chef." " Let's see." "Looks good." " Thank you." " Move on?" "Okay..." "Mm." "I got everything off the bone," "I think I tried to do that a little bit more than really paying attention to the cut." "As soon as they come over and look at the fish," "I'm like, "Chef, I apologize that you even have to see me destroy the fish the way I did."" "Justo said that I did a good job." "So I think that's a good thing." "Obviously, I didn't finish." "I spent a lot of time trying to not waste on the bone." "Okay." "Another minute I could've been where I wanted to be, but I was close." "Thank you." " Good job." " Thank you." "Yeah, I should've took the side off." "Yeah." "Oh, my God," "I just wanna go crawl underneath the table." "Chefs, one of the things that I love about challenges like this is everybody knows exactly how well or how poorly you did." "On the bottom-- Fabio, Carla, Tiffany, Antonia." "I just went on national TV and messed up fish, something that I'm pretty familiar with." "Just pretty embarrassing." "We had four people who did pretty well" "Dale, Richard, Mike, and Marcel." "Excellent work." "Here comes the fun part." "For you guys at the head of the class, one of you will win immunity." "You're gonna make a delicious dish in 45 minutes using the heads, the racks, the wings, the fins, the collars." "This is an amazing challenge." "To be able to take what a lot of people throw away and put in the garbage and to make a great meal out of it represents what a creative Chef can do." "The rest of you guys can go relax in the dining room." "As for the top four, your challenge begins now." "All right, boys." " Is there chinoise?" " Chinoise are in the back." "Where?" "On the back?" "In the back." " In the back, where?" " Back there." " I can use this?" " No, that's mine." "Go get-- go get yourself one, man." "I'm, like, "no, dude, that's my chinoise."" "Can I take your superbag out?" "I'm like, "no." "Like, that is mine too." "Like, go get your own."" "Ah." "Yeah, it's just Marcel being Marcel." "He's a dick sometimes." "[Whistles]" "I feel fine making a dish from what's left over." "My family was doing nose-to-tail cooking before it was even cool." "My parents would go to the market and the butchers were throwing away pig's heads, and we would take them home and roast them." "That's how we ate." "For this quickfire I'm actually making two dishes." "It's a risk, but if you win you get immunity." "And that is huge." "Anyone got an extra stick of lemongrass?" "Thank you, baby." "The best flavored meat is the meat on the bone and the meat in the head." "That probably takes some of the longer time to cook 'cause it's inside the skull of the fish." "So I'll slow-cook that in some olive oil and a lot of aromatics." "One of four of us is gonna win immunity." "I'm not worried about Marcel, but Dale and Richard, those guys are top-notch." "So it's gonna be tough." "24 minutes, guys." "My first job, actually," "I worked at this restaurant called McDonald's" "I don't know if you've heard of it." "And I was the fish cook." "Which is, in McDonald's, a very prestigious position, being that they have only one seafood item." "And actually, I sent my first batch of filet-o-fish out without the top bun." "So I was being creative and avante-garde way before I knew that it was my calling." " Who's got the Roboku?" " I do." " You done with it?" " Almost." "I try to utilize every aspect of the fish." "To throw away a life is just kind of, like, very wasteful." "Time's up, Chefs." "Chef, what do we have here?" "This is a schnitzel of the cod belly, ragout of the braised collar, sort of a play on southern potato salad a little bit of grilled, and then fried skin." "Thank you." "Hey, Chef, what do we have?" "The first thing I did was hacked up the skeletons of the fish, and I caramelized them in a lot of olive oil to make an oil." "And then I had the collar charred on the grill." " Nice work, Chef." " Thank you." "I made two dishes." "I wanted to do a sashimi dish, so the fluke back meat and the fluke liver sauce and then I made a bacon dashi with the cod collar." "Nice touch, the liver." "Thank you very much, Chef." "I made a little mousseline out of the cod, and the yuzu chili oil broth from the skeleton of the fluke." "The broth came out amazing." "Unfortunately, when Tony tasted it, he basically just gets the mousseline and doesn't really get, like, a lot of the broth." "Thank you." "Thank you, Chefs." "You can join your comrades in the dining room while we discuss the outcome." "Thank you." "Thanks." "How you doing?" "How you guys did?" "Honestly?" "Pretty tight." "Four-way race if you ask me." "All the dishes looked tight." "You know, I felt I got a good reaction." "But so did everybody else." "Honestly, I'm just hoping that Marcel doesn't win immunity." "He's a rude, inconsiderate person." " We ate well." " Yeah, very well." "But too little." "All: [Laughing]" "Richard, a lot of textures, a lot of flavors." "You really made the most of your ingredients." "Mike, beautiful, light, very vibrant..." "Delicious." "Marcel, very creative dish." "Very tasty." "Texturally kind of monochromatic for me." "Dale, you really highlighted all of the wonderful variety at work here." "And I have to say, really dug that you used the liver." "Thank you." "Difficult decision, but I think the person who really got it..." "Would be Dale." "Thank you." "[Applause]" "Dale, that means you've got immunity." "Thank you." "All: [Laughing]" "I'll take it." "I feel great about winning immunity." "But I'm not gonna, like, sit there and slack off." "All right, guys, you can head back to the Top Chef kitchen where Padma's gonna tell you what the next challenge is." "The medi is my idea, and it's up there." "Nobody's actually listening to me." "And that they're just gonna do whatever they wanna do." "We walk into the Top Chef kitchen and we see Chef Ludo." "He was on Top Chef Masters." "He's famous for his very colorful personality." "It was here, my beet juice." "Cindy plated it for me." "[Bleep]!" "[Giggles]" "Man." "Chefs, meet Ludo." "Your guest judge for this round." "Hi, Chefs." "He just finished Ludobites 5.0, his pop-up restaurant in Los Angeles." "A pop-up restaurant is a new menu, it's a new staff, it's a new ambiance." "Everything exists just for one night or two months." "Wanna know what your elimination challenge is?" "Chefs, there's one challenge that everyone in this competition has participated in before..." "Restaurant wars." "Restaurant wars!" "This is, like, the moment that you wait for." "Because everybody has their own experience with this challenge." "To do all the fish over here." "Who cooked the chicken?" " That was me." " We hated the chicken." "I'm just gonna send out some love with this stuff that I'm giving you." "I think we're all going home tonight together as a team." "Congratulations, you were the winning team." "Dale, please pack your knives and go." "Tre, please pack your knives and go." "Ah!" "Chefs, for your elimination challenge you're opening your own restaurant, pop-up style." "Dale, you won the quickfire, so you're one team Captain." "And it's up to you to decide the Captain of the other team." "It's really about chemistry for me." "It's who I don't wanna work with." "Marcel." "I know I don't work well with him, so I put him on the other team to be as far away from me as possible." "I feel honored." "I feel as though" "I have the opportunity to kind of, like, take the bull by the horns." "All right, so now you'll each get to pick your teammates." "Marcel, you pick first." "Um..." "[Clears throat]" "Marcel gets first pick, and I kinda do like what you do in elementary school when you don't know the answer or you don't have your homework, kinda hide in your chair, 'cause I really don't want Marcel to pick me." "Angelo." "I'm fine to work with Marcel." "He's somebody who's very passionate about food, and I think he's super creative." " Dale." " Blais." "Isabella." "[Bleep]." "I I gotta work for Marcel." "Like, [Bleep]." "Tre." "Antonia." "Fabio." "Fabio is the front of the house master." "Picking Fabio was the steal of the draft." " Wanna work together?" " Sure." "Don't seem too excited, but I wa-wa-want Tiffany." "Carla, that means you're with Dale." "Okay." " You'll be opening two pop-up restaurants in 24 hours at the foundry." "And for the first time in Top Chef history, the diners will decide which restaurant wins." " Wow." " Oh, that's awesome." "Pop-up restaurant are very difficult." "I would focus on the food, like I do in my restaurant." "Good luck." "We'll see you tomorrow." "All right, guys, let's go over here." "Restaurant wars is about assembling a mother[Bleep] team." "All right." "I tried to assemble a team with the most talent." "So who's gonna go on dining room?" "Who has strength in here?" " Ready to go, Tiffany?" " You do have the charm." "You are a charmer." "Oh." "I don't know." "Front of the house people seem to be the ones that go home." " You don't want to?" " I just usually cook." "But it's fine." "Cool." "So then problem solved." "Dale's come up-- brought up this idea of a bodega or a market." "It's fun, it's comfy, but it's also elegant." "That's a good start." "Team captains aren't about the one voice." "Team captains are about trying to pull people all together and get the best out of them." "We can even serve that in a tuna can." "Uh-huh, that's hilarious." "I'm thinking, like, modern, global cuisine." "Yeah, I like flavorful, I like spiced foods," "I like big flavors." "I can do Asian," "I can do mediterranean, I'm cool with both." "Put our names in the courses." "Let's put--maybe we divide our names-- before we put any names anywhere, let's hear the dishes." "What was your salad dish?" "Let's do it." " He's doing poached egg-- - so wanna do the cured egg." "How many times do I have to say that we're putting down ideas, nobody's doing anything until we decide at the end." "We can start writing shopping lists." "I thought he just scratched it out completely." "I haven't scratched out anything." "How many times do I have to tell you?" "I'm not scratching anything out." "Marcel, Marcel." "Try and keep love." "I'm just saying." "We haven't even agreed to that." "Marcel wants to do the right thing." "But you know, you have to know how to talk to people, you have to have people respect you, to wanna work for you, and work with you." "Baby beets, regular beets, nuts..." "Guys, can we stay--stay focused?" "Stay focused?" "Can we do the lamb here?" "It's becoming rapidly apparent that nobody's actually listening to me, and that they're just gonna do whatever they wanna do." "That's why I'm not listening." "All right." "[Sigh]" "That would like to do front of the house." "One thing you're not gonna have to worry about in this kitchen, we're gonna have food up all the time." "Dale picked a good team that can run a marathons." "Marcel picked a team of sprinter." "Cooking is a marathon." "Sorry, dude, you're going down." "You are going down!" "[Laughing]" "So the name of the restaurant is bodega." " Right." " Bodega's, like, where you get a sandwich, a bagel, 12-pack of beer." " And a Selena CD." " Yeah." "So we're gonna open up with a bag of chips." "We have this theme of a bodega." "And I love that whimsy approach." "But the diners will be voting, so hopefully the concept won't be too far out there." "If your redneck cousin won the lottery, what would he do with his caviar?" "He'd dip it in ranch dressing." "[Bleep] On it." "[Laughing]" " Talking about names." " I'm kinda a fan of medi." "'Cause I mean, all our flavors are, like, mediterranean." "Maybe it's just me because..." "You know, I been working on concepts and restaurants and I wanted everything to make sense for my restaurant." "As it should." "You're saying that we don't have a vision?" "No, I'm saying medi and mediterranean just means an abbreviation to me." "Okay, medi is my idea." "And it's up there." "You know what I mean?" "And until we come up with a better idea, it's still there." "Just to be fair, if one person has one theory, and there's four other people that have the same theory, then we should go with the four theories, is that fair?" "Being the Captain, I think you have to be somebody that listens." "And that can extract greatness from individuals." "And I'm hoping that Marcel will settle into these characteristics." "Tell us about etched again, and where you going with it." "When you etch something, it's just more of, like, an expression." "And our team, you know, we're doing mediterranean-inspired and we're etching our food together into a tasting venue." "It's hard to work with Marcel because he's controlling." "People aren't coming together and I'm just crossing my fingers at this point." "Get the [Bleep] Away from me right now." "Dale, don't talk like that to my server." "Tell these guys to back the [Bleep] Off of me." " Just be nice." " Back..." "Off." "We arrive at the foundry, and our kitchen and restaurant space consists of basically everything that you would need inside of a kitchen, but just outside." "That's your side, guys?" "Yeah." "We use one table for plating, and one table for mise en place." "We have to go to the restaurant from start to finish." "And I'm feeling just a little bit concerned about being able to motivate, like, a team full of strong personalities." "[Indistinct] Over here, and then pass over here, yeah?" "What about refrigeration for the raw fish?" "Watch behind." "Here we go." "We're gonna start the diners with a bag of chips." "Dale is doing a dish called bacon, egg, and cheese," "I'm doing canned tuna," "I'm doing a fried codfish dish," "Tre's doing some braised pork shoulder," "Carla's doing a blueberry pie, and Fabio's doing a cheesecake." " [Indistinct]?" " Yes." " It's great." " It's delicious." "Coming around, coming around." "We have water around here, or no?" "Right over there." "The overall concept of our restaurant is mediterranean-inspired." "Tiffany is making a six-minute egg and chorizo," "Angelo is doing a fluke crudo," "Mikey is doing an octopus dish," "Marcel is doing a monkfish and parsley," "Angelo and Mikey have come together on a lamb dish with cauliflower and honey." "And I'm doing fresh ricotta gnudi with oxtail." "How's the oxtail, Antonia?" " It's--everything's done for it." "I'm excited that the diners are gonna be the ones that vote." "Because it gives us more of a sense of we're actually cooking for the people." "Marcel, what you got going on here?" "I'm actually working on two dishes." "One of which is kinda like a reverse amuse, if you will." "Reverse amuse, explain this." "It's just gonna be a little sweet treat at the end." "Now I know you're responsible for your dishes, but what are you specifically doing?" "Mike and I are gonna be spearheading the line doing basically the four, kinda like, entree courses." "So as the Chef, if someone's messing up, you're gonna jump in there-- oh, yeah, of course." "Of course, yeah." "That's actually why I'm working on the line." "You think it's more important to be completely squared away" " I don't mean to be rude but I really gotta get back to work." " I'll let you go." " Sorry, Chef." "I mean, we can talk about how badly I'm in the weeds, or I can get myself out of it." "Good luck." "Marcel kinda jumping all over the place, and just, that energy is-- sometimes people can thrive on it, and sometimes it's a weird energy." "Hey, Dale." "Hey, Chef, how are you?" " I'm good, how's it going?" " Good." "This is your concept, right?" "I'm looking at, you know, dishes that I don't see in a bodega." " It kinda twists-- you know, twists on bodega food." "I think it still fits in the theme of New York City." " Good luck." " Thanks, Chef." "Team bodega, I don't understand how the food fits in." "It's, like, a bodega in someone's fantasy world." "But we'll give him some poetic license here." "Hey, Chefs." "Listen up." "You have an hour left to cook." "But more importantly, there will be only one winner." "And that Chef will receive $10,000." " Wow." " Fantastic." " Good luck, see you later." " Thank you." "I'm tasting my dish, and I'm feeling like this dish is definitely worth ten grand." "Mm, they're good." "Before service starts, everything needs to be done." "Getting the chairs, packing the blanket, dishes, glasses..." "How are you guys?" " Fine." " What's your name?" " Juan." " Fabio, pleasure meeting you." "I've been owning my own restaurant since I was 18." "We have plenty of time." "We're gonna go over the menu and the service." "Food will be 50%." "I will deliver the other 50%." "Add another cloth on that one so it won't be seen." "47 minutes!" " Tiffany." " Yeah?" "After they're all cooked and shocked, they peel a lot better when they're ice cold." " Yes, I know." " And then after we peel them-  yes, Chef, teach me how to cook an egg." "I'm starting to kind of freak out a little bit." "Fabio's already in the dining room, and I should have left by now and be in front of the house." "But what I have done is give the servers a list of things that need to be done before I get out there." "How many eggs do you have peeled so far?" " None." " She's gonna need a hand here." "I'm peeling right now." "That's what I'm doing." "I don't have any." "Did you check one?" "Yeah, these are-- they're not even cooked." "I mean, see how it's still totally raw." "Yeah, I checked one and it came out just fine." "I'm feeling disappointed." "I was expecting more from these other Chefs." "We have to come up with a-- basically a new dish." "We don't have time to fiddle around, and we have to think of-- - exactly." "Maybe doing an egg 63?" "My hope is that my team will actually start listening to me and taking some of my advice." "Should've just cooked the egg the way I knew how to freaking cook the freaking egg." "I can give you 15 different suggestions for your egg dish, but if you can't cook a six-minute egg," "I don't know what to tell you." "I think the cured egg is the way to go." "Let's see how it tastes." "Mikey tells me, you know, that he does this technique where he takes the egg yolk and cures it in the sugar and salt mixture." "And I'm like, "okay, well, at least" "I'm still having a soft egg yolk."" "This salt, sugar right here, half and half, right, Mikey?" "She has to get in the dining room." "Okay, see you later, bye." "Tiffany, we will take care of you, I promise you." "I kinda left Angelo in charge of my dish." "But at least everything else is done with my asparagus salad and chorizo sauce." "All right, let's meet." "Let's talk." "Where's everybody?" "Well, I'd rather not do the air, to be honest with you." "You didn't like that?" "We're already behind, you know?" "Marcel is so obsessed with his techniques." "But there's no soul." "He said he was not gonna do a foam for his dish, and he ended up doing it anyway." "Well, it's already done." "That was it." "So what do you mean?" "How does that make any sense?" " It means on the pick-up it's gonna take too long, that's what that means." "I'm so annoyed by everything that's going on." "Everyone needs to pull together, stop arguing." "Like, let's just get this done." "Our team dynamic is really quiet." "Probably a little bit too quiet." "I'm a little nervous, because we haven't had any issues." "So..." "Like, the calm before the storm." "20 minutes, guys!" "If you don't know, if you're not sure, don't assume." "Ask a question." "Thank you very much." "Good luck to everybody." " Folks!" " Four minutes." "All right, now it's showtime, all right?" "We gotta pick it up, we gotta have to some energy, we gotta smile." "You guys, we got one minute." "One minute left." "Tiffany." "It came out decent." "Go team!" "Whoo!" "Guys, it's all about the food." "You really don't know how ready you are for restaurant wars until the first ticket comes in." "So I guess we're as ready as we're ever gonna be." "Everybody, have a good service." "You guys, have a good service!" " You have a good service." " [Kisses]" "Get ready, guys." "Here we go." "Hi, how are you?" "Good evening, how are you guys?" "Service time, boom." "50 people in front of us." "Good evening." "Hello." "Welcome to bodega." "Good evening, how are you guys?" "Good, how are you?" "Hello." "Hi, y'all." "I was really surprised to see Dana Cowin." "She's the editor-in-chief at Food and Wine magazine." "Take you this way." "Thank you." "So now we have to worry about the judges, the diners, and now miss v.I.P." "Dana, from Food and Wine, she's out there." "Oui." " Cheers." " Cheers." "I'll have the pork." "Pork shooter, yes, and the blueberry pie." "Guys, first table's out." " First table's out." " Seven all day." "Seven pigs, heard." "For the first time in Top Chef history, the diners are actually gonna vote for who wins restaurant wars." "Very good." "Something you'd get at a bodega." "Diners are gonna eat at both restaurants." "After the first service, they'll switch it around and go eat at the other restaurant." "Guys, we have to write cod and pork." "Cod and pork." "Not chicken, okay?" "When service begins, it was intense." "Back..." "Off." "Expo's tough, man." "Get the [Bleep] Away from me right now." "Dale is getting upset with my server." "All right, run it right here." "Rafael, where you at?" " Hold on." " Grab it." " Three pork." " So I have to tell him," ""Dale, don't talk like that to my server." "You have a problem, you talk to me."" "You all right?" "Yes, just tell these guys to back the [Bleep] off of me." "Just be nice, okay?" "Okay." "I need more plates, please." "We'll see, if I can't get this food out, then I will be totally in the juice." "Relax, it's good." "Everything's good." "Three pork." "I just look over at the other team where, you know, they were serving tuna out of a can." "So if they look a little nervous, because they saw the elevated food that we're doing." "We have, like, you know, perfectly composed plates." "All we need is the perfect service, we have perfect food right now." " That's definitely smoked." " Yeah." "Maybe that's why it looks undercooked, because it's smoked." "Yeah." " Okay." " What's wrong?" " They want this cooked more." " Okay." "And they want this served at the same time that this comes out." "Absolutely." "I'm like, "oh, great, here we go."" "These are coming back too rare." "I need two more lamb fired, please." "Like, really medium rare." "This is garbage." "What table?" "It's not appealing to eat a piece of meat that doesn't look like it's cooked." "Yeah." " I thought that it's not a well-cooked egg." "Right." "It's not balanced in the way that it's composed." " Mm-hmm." "And it was also, like, too salty." "And you just sort of lost the, kind of, like, beauty of that kind of salad." "It was more like it imploded." "Yeah." "It imploded too much." "Okay, all right." "I'm sorry that you had to experience it this way." "Oh, my gosh." "This is not good." "Dana is not happy." "And at this point, it's like, guys, please." "This needs to get fixed immediately." "Just keep on cooking, all right?" "Yeah, watch the way you [Bleep] talk to me." " Just keep on coo" " Mikey, Mikey.?" "Now we will be right back with you with a drink order, and I will explain to you the menu." "In restaurant wars this season, the diners are gonna choose which team is gonna take the crown." "Brussels krauts is like Brussels sprouts, treated like Sauerkraut." "Dana Cowan is here tonight, we'd better make sure she's happy." "Dana, you're about to have a date with me tonight." "Sounds great, Fabio." "We will be right back taking your order." "Thank you, very much." "Thank you." "Okay, that's just a big improvement conceptually." " I know." " Over the last meal." "What should a pop-up be?" "Pop-up should have a feeling of being modern and fun." "Like, there's fun all over this menu." "Hello." " Good evening." " Good evening." "Please, this way." "Thank you very much." "We have little homemade chips with fried herbs and sea salt." "We'll have two of everything." "Thank you very much, we'll be right back with your food." "Gratzi." "When you do your restaurant, do you do it for one night, two nights?" "Depends, Chef." "It's sometimes two months, some three months." "When I do my pop-up, I do what I want." "I show the people the real Ludo." "A little salt, you have salt on the pass?" "Yes." "Coming in with a ticket for the judges." " Yes." " Two of everything." "Honestly, we started out a little rocky." "Dale was having a lot of trouble." "But now it's running like a well-oiled machine." "Carla, you're gonna have a blueberry and a coffee coming up, okay?" "Got it." "I heard." "Oh, the bacon is delicious." "It was probably in the dessert." "Just take the last bite." "All yours." "First course, judges." "Runners, I need the big top." "We have a little comfort food." "We have our tuna fried chicken skin." "We got a raw tuna belly, bread and butter marinated." "With little chilies, a little lime, crispy chicken skin on it." "We have bacon, eggs, and cheese." "We did our own homemade foccacia." "Maple roast bacon, and shaved cheddar cheese on it." "Thank you very much." "Dale's egg dish seemed like such an easy dish." "With eggs and bacon and toast." "It seemed like it should be on a brunch menu." "The bacon is divine." " Yeah." " It's amazing." "It's confusing to me though, 'cause it's so southern tasting, but so techie looking." "Basically, put a runny egg on anything and I like it." " Good." " Yeah." "I love the dish." "It was a lot of flavor." "And I love the little kick he put inside, too." "But I didn't see any point for putting it in a can." "It just made it so much more difficult to eat." "This is spicy..." "But good." "We will be right back with your second course in a couple of minutes." "Thank you very much." "He was checking in." "And he's giving total direction to everybody." "Watch him work the floor, he's actually directing the staff." "Which is nice to see." "I've never seen anybody in the front house direct staff like this." "Let's sure that we don't mess this up, because we do one mistake, we're in the [Bleep] The whole night." "Okay?" "Okay, all right." " We're good." " How are we doing over here?" " Great, thank you." " Good." "Can I try another bite of yours?" " Mm-hmm." "So y'all have had good dishes." "Good comments, good." "I'm gonna tell them." "They're gonna be so stoked out there." "Everything seems to be flowing." "The food's coming out a little bit better." "How are we doing out there?" "We're doing good." "It looks like we're progressing." "Second course for judges." "Pork and cod, fire please." "Yes, sir." "They're laughing, they're smiling." " Be honest with me." " They eat everything." " Don't lie to me." " Richie." "There's nothing on the plate." "We have the chicken-fried codfish." "And we do a Brussels kraut." "Our take on the Sauerkraut." "Using Brussels sprouts leaf." "The alternative on there is pork shoulder." "And served over grits with cheddar cheese on it." "With a sauce of corona and lime." "Enjoy." "I love Tre's pork shoulder." "Yeah, delicious." " That had corona sauce." " Yeah." "Which none of us have ever had." "I think I liked that corona sauce more than I actually like real corona." "I think the pork is a little bit on the dry side." "And what's great about Richard's dish, the batter on the cod is great." "There's so much going on, but it all works." "Over all, I think it's a great dish." "You have eggs over there." "Eggs." "So far, I'd be very happy to have this place pop up in my neighborhood." " There was something with your-- something wrong with the shoulder." "No, I'm just trying to pace myself." "The fish was amazing." "You like the monkfish?" "Oh, good." "And the fluke." "The first one was the fluke." " Yeah, yes." " Very nice." "Can we get more?" "Can we get more of that?" "Guys, I need two lamb right away." "And then two pork and two monkfish, okay?" "Fabio, judges." "Two pie, two coffee." "Judge's desserts." "Service, step up, please." "It's gonna be interesting to see with the desserts, too." "Which traditionally seem to, kind of, be the kiss of death for Top Chef." "Like, who dares to do a dessert." " Okay." " Ah." "We have the amaretto cake with a candied lemon peel." "Made with ricotta and cream cheese." "We have the cappuccino mousse, with dots of ristretto." "Enjoy." "And the blueberry pie, with milk dry ice cream." " Thank you." " Enjoy." "I really [Bleep] Love Fabio's dessert." "[Laughing]" "I've been kind of waiting for this dish from Fabio." "Ludo, what do you think of Carla's dessert?" "I like the execution." "That's good." "If I want to eat something, I'm going to wake up every night to go eat?" "No." "This is all that I want." "Yeah, here's where's it's at." "Prize dish." "Well, that was delicious." "Let's go see what etch has to offer." "Your crudo is very light, and your chorizo with your egg is a little more heartier." "This one." " [Indistinct]." " Yes, please." " Orders in, guys." " Oui." "Fire crudo and an egg." "Ordering one monkfish, one belly." "What Ian impression, other than an etch?" "You know, it's something etched, stamped forever in your mind." "So we were, like, "I kinda like it."" "[Loud laughing]" "So, yeah, we decided to go with that." " Hi, how are you?" " Good evening." " How are you?" " Thank you." "Thank you." " Welcome to etch." " We'll have two of everything." "Thank you." "Y'all all right over here?" "All right, guys." "Let's get set up." "Get ready for the next push." " Can you do me a favor?" " Yeah." " Can we talk more?" " Yeah." "'Cause, like, you should be telling me, like, when you put the lamb back there." "Or, like you know what I mean, let's, like, let's talk." "All right, I'll talk to you more." "Okay, cool." "Thanks." "We're soul sisters over here." "[Laughing]" "Chill out." "This is not organized at all." "They don't know--see, they come back with your plate." "They don't know where they're going, the waiters." "I think Tiffany thinks that working the front of the house is just schmoozing." "Twenty pounds in one night." "And it makes us sleepy after we have a good one." "I think she has a great personality when she's in her element." "Outside of her element, it's forced." "[Loud laughter]" "The fact that I hear the host's laughter over anyone else's repeatedly, is a little disconcerting." "How are we doing over here?" "Actually, we're hungry." "We need our next course." "Okay, I got you some coming real quick now." "Padma just made a comment saying, "we're hungry."" "C'mon, guys." "Push, huh?" "Let's go." "Wait, wait." "Let's go." "Here." "So this is the frisee and the asparagus salad." "And have a little bit of egg." "And a crudo of fluke, with grapes and little pink peppercorns." "And finished with a little bit of [Indistinct]." "Tiffany's egg and asparagus." "I just needed some salty, smoky in Tiffany's dish." "I thought the asparagus was way under seasoned." "I would have liked to taste more chorizo." "I love how it's kind of gooey but crunchy at the same time." "Yeah." "But watch out for the dill." "[Laughing]" "Angelo's fluke." "If you're gonna go crudo, I want the fish to be the star." "Very smooth taste, but at the end it's like a little flavor blast in your mouth." "It could have been the perfect dish." "That's good." "But?" " The plate has to be warm." " Warm." "If the plate is cold, the puree is cold." "Then everything is cold." "Okay, all right." "Mint?" "He said the honey is cold, the lamb is cold." "The puree is cold." "Okay." "Everything is." "I don't want to make this mistake for the judges." "So I just want to make sure I tell you what's going on." "Come on, Marcel." "Guys, we gotta make sure these [Bleep] Plates are hot." "Let's just the plates right on the [Bleep] grill, yeah?" "Well, not on it." "Might not directly on it." "Keep the hotel pan like that, yo." "I got it, it's fine." "Just keep on cooking, all right?" "Yo, watch the way you [Bleep] Talk to me." "Mikey." "Mikey, Marcel, stop it." "Stop it." "Grow the [Bleep] Up, bro." "Dude, I'm not [Bleep] Anything up." "Mike." "What's the matter, man?" "If this was my restaurant I would just send Mike home right there and then." "There would be no questions asked." "I'm here to support our Captain, Marcel." "Very hot, guys." "Second course options is the monkfish by Marcel." "Roasted slightly with a little bit of that calamata olives." "The second option is Mike's braised pork belly." "He also braised the octopus with the cannellini beans." "Marcel's monkfish was very mushy." " It was [Bleep] baby food." " Yeah." " The monkfish is really good." " And it was beautiful." "I love the presentation." "Presentation was fantastic." "So the foam doesn't add anything, just air." " What was that?" " It's Chef." "I liked Mike's dish." "I like the combination of octopus and pork belly." "First time I've ever had pork belly." "It was delicious." " Pork belly was very-- it was done perfectly." " Two and three, let's go." " Probably one dessert." "You were kind of, like, sandbagging the monkfish." "And just, like, taking care of your [Indistinct]." "I wasn't sandbagging." "All I said was are you firing it too early." "But it's not sandbagging." "When you two start bickering, it affects everybody." "Cool, thanks for the side note." "We've already figured that out." "And we're moving forward." "No more [Bleep] comments from the peanut gallery, all right?" "Let's [Bleep] Move forward, we're gonna do what we were doing." "You're cooking the proteins, right?" "And I'm doing the plating." "Let's just stick with the plan, no?" "Here you go." "We have the ricotta gnudi." "And this is Antonia, she made her ricotta today." "We've got braised oxtail, a little bit of arugula." "And then our lamb chops with the provencal honey and cauliflower puree." "This is Mike and Angelo's." "Antonia's dish is way too salty for me." "I thought the gnudi were perfect." "Yeah." "This is the best dish of the night." " Save me some, it's good?" " Yeah, try it." "I'm pretty happy with Mike and Angelo's dish." " The flavors are good." " This is delicious." "It took a while, but it's worth the wait." "Absolutely worth it." "I need two lamb right behind that, please." "Yes, I've got four coming all day." " Okay, thank you." " It's five all day." "How many desserts-  can you do me a favor, and let me expedite, okay?" "One person talks at one time." "You guys are driving me crazy." "You gonna answer my question?" "Things change." "We need to adapt, okay." " It's something steaming." " Of course it is." "This is a duo of peaches, coconut foam, and a little bit of coconut powder." "This is, I guess you could say Marcel's." "It's a couple hands in it, though." "What is that green?" "I'm scared of the green." "They're all focused on the dry ice coming out." "So this is all presentation." "This is like a perfect storm of [Bleep] Awfulness." "I loved how it came out with the dry ice and everything." "A little coconut, and the foam." "Yeah, it was very exciting." "It's gonna be interesting to see what the diners think." "Because they're the ones who decide who the winning team is." "And who the losing team is." "I'm afraid this is going to look very uneven." "Since the bodega meal was heads and shoulders above the etch dinner." "The service on the bodega side was really good." "But I think the food overall, I actually preferred etch." "Thank you very much for the dinner, it was lovely." "You have a great night, thank you so much." "Pleasure, ma'am." "Lovely, thank you." "Glad you enjoyed the tuna." "Food was tasty, looking good, and fun." "Good, I like when you're confident." "Wait, it's not that I'm confident." "Last time you were confident, you and me ended up on the bottom." "I think we've done okay." "But there were things that we didn't do well." "We didn't open up a perfect restaurant in five hours." "So it's anyone's game." "I think that we're all, like, proud of the food that we put out." "It's hard for me to sit here and say, let's totally discount the [Bleep], like, [Bleep] ] Show we just put on." "Debbie downer over there, Jesus [Bleep] Christ." "[Bleep] Kidding me?" "Excuse me." "What, we were quiet about it or something?" "Oh, my God, what the [Bleep's] Her problem, [Bleep] Psycho?" "Marcel is, like, "guys, we did such a great job."" "I'm, like, "you are on drugs."" "All right, let's go." "Fabio, he knew exactly what he was gonna do two weeks ago." "I thought you were gonna pull a white truffle out somewhere and be, like, [Scraping noise], just for you." "[Bleep] Fabio, you're an animal, bro." "[Laughing]" "And we were in the juice, as you would say, for a hot minute there." "[Laughing]" "Good evening." "Can we please see the members of team etch?" "Thank you." "All right, guys, let's go." "I hope it's good." "I'm very upset." "Talk to me now, maestro." "'Cause I need you to talk to me now." "That's a boy, rich." "It's all good." "You wanna chastise me for lack of leadership?" "Let's not go there." "You did a poor job, no one wants to say anything because you're a time bomb." "Restaurant wars is crazy." "I got eliminated on restaurant wars on my season." "My restaurant wars was, like, the service that would never end." "I [Bleep] Up, all the [Bleep]." "[Bleep] Idiot." "Let's go, let's go, let's go!" "Get that food out!" "Jesus." "I don't ever really want to think about it again." "Restaurant wars." "God, if I love this challenge." "How about that?" "Not bad at all, eh?" "Charming, thick accent." "Can I light your candle?" "Woman are, kind of, "oh, you're Italian, ha ha." "How much money did you make in tips last night?" "I'm sure you made a couple hundred." "Got like seven, eight phone number." "All: [Laughing]" "I love it." "♪ ♪" "Chefs." "The diners picked your team, restaurant etch, as their least favorite in restaurant wars." "Only 17 out of 76 diners favored your restaurant." "Marcel, what happened?" "We had a couple bumps in the road." "There was kind of, like, some issues with last-minute tweaks on dishes." "Pick-ups were laborious." "It's complicated." "Clearly, you guys didn't have a plan to execute this complicated food." "I mean, that's kind of the real art to what we do." "I think it was a lack of calmness, and a lack of togetherness." "Maybe somebody should have broken off and started organizing the kitchen." "Who should have played that role?" "Anybody?" "The silence is deafening." "Let's talk about food." "Let's start with you, Angelo." "How was that dish mediterranean?" "Uh, pink peppercorns, I mean, you'll find it in the South of France." "Not really." "I think your crudo was too complicated." "Too much flavor for a crudo." "Mike." "I just wish the pork belly had a little more flavor to it." "I hit it with some sea salt at the end, it probably wasn't enough." "You know, I'm sorry." "Maybe some char on the octopus would have been nice." "A little more salt, a little more savory in there." "Should have been great." "Antonia." "Just very, very sad." "Just about your sauce." "I know you can do an oxtail ragout standing on your head." "It was too salty." "And a little sticky." "So it was a crushing blow." "Marcel." "Why foam?" "Why now?" "I wanted to, like, reinforce that, you know, parsley flavor to kind of, like, cut through the roasted peppers." "Is this the best way to give parsley flavor to the dish?" "I would say no." "Because you're not left with a lot of flavor." "Your dish was missing texture." "I mean, everything was mushy." "I want to talk about your surprise dessert." "Did anybody up here like this one?" "It was a thumb in the eye at the end of the meal." "It was really, you know, thanks for coming, bing!" "Tiffany." "The asparagus, you slice it in, lengthwise, and put it in water because you're trying to make it curl?" "Neat little trick, but you're pulling out all the flavor from this asparagus." "We were looking for more flavor from the chorizo, too." "Well, let's talk about front of the house." "There were moments when no one was on the floor." "I remember at one point, looking around, going," ""there's not a waiter here."" "When you're having arguments on the line, it's a lot, and it's hard." "It's hard to control." "Arguments on the line?" "Yeah, what was the argument about?" " Oh, uh-oh." "It was just a miscommunication with me and Marcel on the line." "We got into an argument." "I didn't like the way he was talking to me." "And then he was mad because he felt like I wasn't doing the fish right." "He's, like, "I'm just gonna cook my dish."" "And Antonia stepped in, like," ""no, no, no, no, we're sticking to the game plan." "This is what we're doing."" "And then that was that." "I would repeatedly ask Mike." "I'd be, like, "how long on something?"" "And you were, like, "oh, well, I have to do this." "I have to do that." "And then I gotta do this."" "And I'm, like, "look, bro, I just need to know four minutes, five minutes, three minutes."" "You wanna pull everyone's cards out?" "You wanna pull everyone's cards out." "'Cause that's what you're doing right now." " I'm just-- - you're trying to pull my card." "You wanna go there?" "I kept my mouth shut." "You're trying to plate desserts in the middle of our pick-up." "What do you think?" "Why do you think everything's messed up?" "Because you weren't strong enough to do two things at once." "That's why." "I wasn't strong enough?" "You haven't worked the line in, like, years." "And we're moving at a snail's pace." "You did a poor job." "No one wants to say anything because you're a time bomb, okay?" " You want to chastise?" " Let's not go there." "You want to chastise me for lack of leadership?" "Okay, I said, "don't put the asparagus in water, you're gonna leach out all the flavor."" "I said, "you know, this is a little bit salty."" "You can lead a horse to water, but you can't make them drink." "Well, with that being said." "Marcel is our team Captain." "He needed to step up, and he needed to say this is what we were doing." "There was none of that." "Sometimes people don't listen to what you say." "And that's fine, and I feel like-  well, a suggestion is one thing." "But when you say," ""you need to do this, you need to do that."" "You can't do this." "I'm embarrassed to be here." "We acted like children." "We were not professionals, you know." "It was a [Bleep] Show." "[Laughing]" "Tiffany, what went on in the kitchen doesn't seem funny at all." "Whatever happens back there does leak out onto the dinner service." "Yup, you're right." "That'll be all." "Please send back the other team." "So I think it's no surprise that you guys are on the top." "Blais, you can stop worrying." "Good job, guys." "Congrats, congrats." "Congratulations." "Let's go, let's go." "I knew we weren't going in there for the win." "We just needed one person to be, like, I'm in charge." "This is what's gonna happen." "You can't physically force somebody to do something." "Chefs, bodega was the best restaurant of the night." "So congratulations." "You guys killed it." "Richie, you heard that?" "[Laughing]" "Guys, in 24 hours, pretty amazing." "Was there a leader in the kitchen?" "I was executive Chef." " I was a technical advisor." " Yes." "Whose idea was the potato chips in the bag?" "So smart." "A perfect note at the beginning of the meal, to set the stage for the rest." "He helped everybody elevate their dishes." "Rich, your food." "I love the way you twist it." "You get a can, but it's not really a tuna can." "I love it." "Fabio, your service was fantastic." "Personality on the floor, plus directing the staff." "And your dessert was great." "I mean, I liked your little bombshell of coffee." "Really brings life to the plate." "Thank you." "Dale, I thought your egg dish was stoner food at its finest." "And I mean that in the best possible way." "Tre, you have so many things you hit on, but everything was very balanced very well." "You developed a lot of flavor from the braise." "You had a good amount of spice." "It was just delicious." "Carla's dessert, like every other course, worked perfectly with the others." "Ludo, as our guest judge, you have the honor of announcing our winner for this challenge." "It was a very difficult decision." "But the winner..." "Is Richard." "Wow." "[Applause]" "Thank you, Chef." "Thank you so much." "It's a surprise to win restaurant wars." "Because usually it's the executive Chef." "Richard, congratulations." "You win $10,000, furnished by Buitoni." "Thank you." "An hour ago, I thought I was going home, so..." "You can exhale." "Yeah." "I worry." "I over analyze all the time." "So I mean, I did not stand up and say" "I'm the leader of this team." "But to be recognized as it, is a good feeling." " Thank you." " Thank you." " Richie." " La Professor." " I called that one." " Congratulations." "Richie, now would you trust me when I say these things?" "Now I trust everything you say." "It's obvious, we agree 100% with the diners that etch was the worst restaurant of the night." "Concept, teamwork, service." "Let me count the ways that this team screwed up." "Antonia, her dish was really salty." "You have no excuse to send a dish too salty." "Cooking is about tasting." "It's all about that, cooking." "Marcel, I thought the peach dessert, coconut, whatever..." "Was terrible." "I think Marcel forgot what is the job as a Chef." "It's not just to cook, it's about managing." "Let's talk about Mike for a minute." "He made that lamb dish, that a couple people sent it back." "And the pork belly." "It was missing a little salt." "I was very, very, disappointed." "That dish of Angelo's was so boring." "It wasn't about the fish." "I think he was too heavy-handed with the garnish." "And that was the mistake." "Angelo's part in this is kind of a mystery to me." "My impression would be that he identified a problem early on and kept his head down." "Tiffany's service was not very good." "I don't think she spent time giving her front of house direction." "She was lost out there from the beginning." "We sensed it." "And the asparagus had zero flavor." "Also, I did not taste any chorizo." "The dish have no flavor." "Should Tiffany go home for making one unsuccessful dish and very bad service?" "It was every cook out for themselves." "Prison breaks are organized with more efficiency and teamwork." "There's no excuse for it." "Well, I think we have our answer." "Yeah." "Yes." "Okay, let's get them back out here." "[Suspenseful music]" "♪ ♪" "Chefs." "You were asked to make a pop-up restaurant that created a lasting impression, and a once-in-a-lifetime experience for the diners." "And you guys failed miserably at doing that." "Antonia, you gave us a dish-- the sauce was over-reduced and salty and just not very good." "Michael, you had your hand in two dishes, they were both okay." "But I think you could have done more to sort of bail your team out." "Tiffany, the front of the house was very disorganized." "And your egg dish really didn't work." "It wasn't very good." "Marcel, you were the team leader, you set the pace, and somehow you just let this whole thing fall apart." "Angelo, you know, you know better." "I think you just decided to take a back seat and just say, "you know what?" "My dish is fine."" "I really wish you had jumped in and done more." "Not your best days." "Unfortunately, one of you will go home for it." "[Suspenseful music]" "♪ ♪" "Marcel, please pack your knives and go." "That's the first time I've heard you say those words." "I was hoping I'd never have to hear that." "I'm pretty shocked that" "I'm going out this early in the competition." "I had high expectations for myself." "And I didn't actually really ma any mistakes, per se." "I guess the only mistake that I made was, you know, picking the wrong team." "Well, it's been a pleasure, guys." "Wanna pack my knives, go home." "It's been fun cooking with you." "Marcel's a good guy." "He doesn't know how to talk to people." "And that has to come with experience and age." "It's something that he'll eventually get." "It's just gonna take some time." " Good luck." " See you soon." "I'm probably known as the most notorious, diabolical contestant of Top Chef history." "But also the most misunderstood." "I'm actually a nice guy, and I'm a personable, likeable person." "[Applause]" "Good luck, guys." "Ciao." "I didn't do anything that I probably wouldn't do again." "I'm sure this isn't going to be the last time you're gonna see me."