"Jen went balls out." "She went hard, but they were like" ""we just don't like it."" "No way." "It wasn't bland." "I will fight to the death on this." "Oh, wow." "Jen, please pack your knives and go." "It's Bull." "Not even close to being even close to the bottom, not even close!" "Jen going home-- it's definitely the biggest shock of the competition." "Jen's a lot stronger of a Chef than Jamie is." "I think everyone knows that." "And then I cut myself, and I left to go get stitches." "The fact that there was, like, a choice to go, you should have just bandaged it up and worked through it." "Jamie didn't need to go to the hospital for her finger, end of story." "16 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  Wine magazine, a showcase at the annual Food  Wine classic in Aspen," "$200,000 to pursue their culinary dreams, furnished by Buitoni, and the title that's eluded them all" "Top Chef." "♪ Top Chef:" "All-Stars 8x03 ♪ New Yorks Finest Original Air Date on December 15, 2010" "Walking into the Top Chef kitchen," "I'm just like, "holy ."" "David Chang is basically the man." "He's built a restaurant empire faster than anybody, and his food's delicious." "Meet Chef David Chang, one of New York City's brightest culinary stars." "He's the Chef and owner of all the Momofuku restaurants as well as Ma Peche." " How you guys doing?" " Good morning, Chef." "This quickfire will test your skill and talent against the clock." "First, we're gonna split into four teams of four." "You walked in here in a random order, and that's how we're gonna split these teams." "Angelo, you and the three people on your right are one team." "This is a really strong team." "You know, Tiffany's very, very well trained." "Mike Isabella's really good." "Angelo, you know, he wears his pants a little too tight for me, but he's a great Chef." "Dale, you and the three people on your right are a team." "Antonia, same for you." "Stephen, that leaves the four of you." "I'm really happy to work with Blais again." "Tre is an animal in the kitchen." "Stephen, you know, is just Stephen." "He'll be able to open a bottle of wine for us." "First, we'll test your skill." "As a team, you'll need to simultaneously prep three ingredients." "Prepping mise-en-place is the lifeblood of every restaurant, including ours." "I'll be going around to make sure it's up to my standards." "David Chang is a badass." "So to have him walk amongst us and sort of look over our shoulders, it is nerve-racking." "Next, we'll test talent." "After you finish your prep work, each team will be responsible for one dish, using all of the ingredients." "The first team that finishes all of their prep work will hit this red button." "That'll start a 15-minute clock." "Having 15 minutes, it's definitely possible to create an amazing dish." "But you might not have 15 minutes." "You could have five minutes." "Oh, and to make it really interesting, there will be no immunity given for this challenge." "But each member of the winning team will receive $5,000." "Awesome." "Pick a station and put on your aprons." "Ready, set, go!" "Take all the fat caps off." "I'll peel the bones." "Do you have a peeler?" "Are you gonna use a peeler?" "I have a peeler, yes." "Guys, dig deep." "Five Gs, huh?" "Me and Angelo attack the racks." "Tiffany hops right onto the artichokes, and Fabio starts crushing garlic." "I got two down." "I've been doing Greek food for over five years." "So there's been a lot of lamb in my career." "And you're gonna come back and scrape, right?" "Yes, sir." "You know it." "I come from a restaurant where we have butchers." "So I'm kind of looking at this like," ""oh, I got to do it now?"" "This is so much fun." "Is anybody else having a really good time right now?" "Oh, man." "I'm extremely excited about this challenge, because I learned a technique to French lamb." "You just hammer the meat in between the bones, and it actually comes off super clean, like, in no time." "Thank you." "On our team, Antonia and Jamie power through the garlic, and Casey is just killing the lamb." "I don't think Casey Thompson has ever been able to live down the haunting season three relay race." "I think she's really happy that it's not an onion." "Turn my head this way, and Antonia is peeling the garlic one by one." "We have 400 cloves of garlic-- not gonna work." "I'm beautiful." "I get down 40 garlic cloves at a time." "Done." " Check." " Oh, my God." " They're good on the garlic." " Yes." "Our team is ahead..." "Boom." "Fabio's done with the garlic." "We got to move, guys." "We got to move." "We can smash it, right?" "You can smash the garlic." "I'm smashing it." "I'm smashing it." "Stephen's just like, doo, doo-doo, doo-doo, doo-doo." "So I'm getting worried." "Watch out." "My hands are all fat." "I can't-- they've got fat all over them." "Our team doesn't seem to be dealing with speed very well." "Are you kidding me right now?" "I have no idea what Tiffani is doing." "But if the green team hits the button anytime soon, our team is gonna be ." "Dig deep." "Come on, baby." "Chef Chang, done." "What about the lamb, Chef?" " Looking good on the lamb." " Thank you, Chef." "Check, please!" "You're good to go." "I'm coming." "I'm coming." "Garlic's done." " All right, check, check." " Check, check, check." "This is good." "This is good." "Go." "Yes!" " Go hit the button." " Go." " Hit the red button." " I got it." "Clock starts now." "They hit it." "They hit it." "They hit it." "Now the clock has started, 15 minutes, and everyone just starts to panic." "Push, guys, push." "Push, push!" "Last one." "Just because you finish first doesn't mean you're gonna come up with the best dish." "So we have lamb with herbs, butter." "I'm gonna cook it in butter, oil." "You guys are good on the artichokes." "Good on artichokes." "Casey, just Chop that Up." "We need 30 seconds, guys." "We're finished in 30 seconds." " This is not happening." " Lamb's done." "Yeah, they look good." "You're good on the lamb." "Thank you, Chef." "Blue team's good on lamb." " Check garlic, please." " Garlic check, please." "Garlic check, please." "Big chunk up top." "Come on, Chang!" "Come on!" " Once more, man." " You're killing me." "Chang keeps on hosing me on how fine the garlic is." "Chang, what the , man?" "It's like, "I got to start cooking."" "All right, blue team's go." "Blue team, go, go, go, go, go!" "We've got 12 minutes left, and our team just goes at it." "Go, go!" "Go, come on." "We got to go." "Dale, are you done?" "Check." "Check, please." "You guys are good on these lambs." " Perfect." " Chokes." " Go." " Go." "Go." "Okay, guys, take a deep breath." "We've got ten minutes to make this dish Perfect." "Ten minutes." "Damn..." "We are behind." "We decide lamb carpaccio is what we're going to make, because it is raw, and you just slice it really beautifully and put it on the plate." "Perfect." "You got it." "That's beautiful." "Push, guys, push." "Chili aioli I'm gonna fry the lamb chops." "There's just no time for there to be a democracy." "I'm taking the lead and letting everyone know what to do." "Go get the plates." "Go get the plates." "Here we go." "Chef, Chef, Chef, Chef." " You're good on garlic." " All right, let's go." "Artichokes." "Go." "All right, go." "Go." "We choose lamb carpaccio, because we don't have time to throw lamb in a pan." "Guys, eight minutes!" "Eight minutes!" "Set up our station for presentation, yeah?" "Guys, I need to start seasoning this beef now!" "We're plating over here, okay?" "All the other Chefs and teams are engaged in cooking." "But we have the advantage of finishing first." "And I feel really confident." "Yeah, perfect, great." "One minute." "One minute left." " Can I plate this?" " Plate, plate, plate." " Can I plate this?" " Plate." "I think if we use artichokes three ways" "I'm crisping some up just for a little crunch." "Yes, okay." "Hurry up." "We got 30 seconds." "Come on, baby." "Let's take it off and clean up the edges, so it's like-- four, three, two..." "Utensils down!" " Great job, guys." " Whoo!" "That was awesome!" "How you guys doing?" " Hey, Chef." "How are you?" " Tiffani..." "We have a lamb carpaccio with artichoke chips, also, a raw artichoke salad, a really beautiful garlic oil poured over the top." "Thank you." "All right, so we have a crispy lamb chop with many different textures of artichokes, raw, crispy, and also braised with a chili aioli." "What's the spice?" "Little bit of garlic, little bit of fish sauce, little bit of lime juice." "Thank you." "Nice job." "He said, "nice job," man." "It's David Chang." " Hello, ladies." " Hello." "And gentleman." "And gentleman-- I'm sorry, Dale." "We've made a lamb carpaccio-- uh, crispy capers, a little shaved reggiano, fresh herb salad." " It's raw?" " Yeah, it's raw." "Thank you." "So we have a beautifully cooked lamb, cooked in thyme and garlic covered with tandoori-spiced yogurt." "And underneath, we have slivers of artichoke." " Thanks, guys." " I feel good." "The lamb was cooked perfectly." "It's 5,000 bucks in my pocket." "David, how did they do in this quickfire?" "It was incredibly difficult, and you guys passed with flying colors." "Who were your least favorite dishes?" "One of my least favorite dishes was the red team." "The parmesan and the parsley overwhelmed everything." "My other least favorite was the green team." "I felt that the thyme and the dill sort of blew out the yogurt." "We finished first, but, uh, on the bottom." "It's truly embarrassing." "Now let's hear about your favorites." "The white team..." "The carpaccio was a very unique way to serve lamb raw." "It looks straightforward, but deceivingly complex." "We're just like, "yes!"" "And my other favorite was the crispy lamb chop." "You have a lot of bold flavors, so it was a very, very tasty dish." " Thank you." " David, who's the winner today?" "The team that showcased the best technique, skill, and culinary knowledge," "I thought, was..." "The blue team." "Congratulations." "Congratulations." "Not only have you won the quickfire, but each of you will take home $5,000, furnished by Buitoni." "The money's nice, and the thrill of victory is great, but I think, for me, most importantly," "I've gained a little bit of trust from the people on my team, 'cause I did take the lead, and it feels really good." "There's a fish in my glass." "Oh, my goodness." "What the Is going on?" "New York is considered by many as the restaurant capital of the world." "The next challenge will allow you to experience the elite restaurant as an insider." "Each group will dine at one of New York's finest restaurants and get to experience the food of an award-winning Chef." "Then tomorrow you'll each prepare a dish the Chef would be proud to put on their menu." "As groups, you'll now draw knives." "Mike." "You should know something about that." "Yes!" "For me, David Chang's an idol." "Ma Peche is eclectic Asian food and straight up yummy." "Townhouse, David Burke-- I'm excited." "I'm like, "modern American cuisine I can do."" "Marea's style is Italian-focused, and Michael White is one of the top dogs right now." "I'm familiar with some of the avant-garde techniques of Wylie Dufresne, so I feel super confident about this challenge." "You are working as individuals." "Your teammates are your competition." "That's a little scary, because in our group," "Dale has the best chance to win." "His style is American, just like David Burke's menu." "And two of you will be going home." "I'm pretty freaked out." "I'm like, "wow."" "They're not playing around, so we're just gonna have to bring our "A" game." "Double-elimination challenge, and I have to cook French and Vietnamese food." "Have a wonderful dinner." " Welcome." " Thank you." "Right this way." "After we leave the Top Chef kitchen, we head out to some of the best restaurants in New York City." "Welcome to wd-50." "Welcome to Marea." "If you'll follow me." "Thank you for joining us at Ma Peche." " How are you?" " Great." "Thank you." "I'm just so unbelievably excited for this." "Wow, we have to go pretty high on presentation." "Mm-hmm." "How you doing, Chef?" "Awesome to meet you." "David Chang comes out." "I think my leg is, like, tapping underneath the table." "Like, I'm so excited." "The premise of this restaurant is to do French vietnamese food." "And, uh, excited to have you." "Awesome." "Thank you very much." "It's a pleasure." "Mmm." "Pickled watermelon, uh, fried crispy yuba." "This is ingenious." "You have the depth of the sausage, but then corn kept coming back into play, you know?" "The arugula goes great too, 'cause you get the pepper notes, and it cleanses." "It's a really smart dish." "I'm surprised you never thought of it." "Angelo is just annoying." "Something about people who talk too much that just irritates me a little bit." "Sugar, vinegar, soy sauce just reduced down till it's, like, a thick" "I'm just like, "oh, shut up."" "Fluke." "Fluke with pistachio and strawberry." " Mm-hmm." " It's delicious." "He uses sicilian pistachios too." "Yeah." "Fabio, he's gonna make a little pasta, gnocchi." "Actually, I won't make pasta." "It's just kind of like, "what direction do you go in?"" "We probably got the best restaurant, guys." "We did, I mean, if you ask me." "Good evening." "How are you?" " Good evening." " Welcome to Marea." "Chef Michael white visits our table, and it is an absolutely pleasure to meet him in person." "He is an outstanding Chef." "It's gonna be a great time." "Tonight we're gonna cook you just a few things that will be available tomorrow." "You'll see kind of a wide range of what we do-- uh, coastal Italian, plenty to work with, and, uh, I look forward to seeing you tomorrow." " Thank you again." "Take care." " Thank you very much." "Just got to do a Damn good dish, man." "Sea urchin on a crostini." "This is awesome, guys." "Sea urchin's not my favorite." " You don't like sea urchin?" " I said it's not my favorite." "Taste this, man." "It'll change your mind." "Stephen happens to eat at Marea quite often." "Right now Marea in New York is," "I mean, regarded as one of the top restaurants." "He can be kind of arrogant." "And they're doing something that America loves," "Italian food, but they're putting a completely different spin on it." "I'm not gonna be educated by Stephen." "I have my own palate." "Sea bass with a mustard vinaigrette and a sturgeon caviar." "Bon appetit." "Looks beautiful, very fresh, man." "This is delicious." "Marea's very elegant, very simple." "The challenge worries me, because sometimes I need editing." "Restraint is where I'm gonna have to be careful." " Fish is cooked just right." " It's fantastic." "Cheers." "To Wylie Dufresne and wd-50." " To the best challenge." " Best challenge ever." " Hello, Chefs." " Hello, Chef." "Welcome to wd-50." " Thank you." " Nice to see you guys." "We got a nice menu planned for you." "Hope you guys enjoy it." "Thank you for having us." "It's our pleasure." "We're happy to have you guys." "At wd-50, Wylie Dufresne is known for his modern techniques in molecular gastronomy." "My food is very different." "But this is an opportunity for me to marry classic with modern." "Wow." "Perfectly executed mousse in a way I've never seen." "So light and Fluffy." "The first course that we receive is Wylie's aerated Foie gras." "To be able to have dinner here is such a pleasure and, like, such a privilege." "I'm getting very inspired." "His food-- it's, like, what I do." "Things are not always what they seem." "The scrambled-egg block is, like, so awesome." "I read in an interview somewhere that Wylie loved eggs and that eggs were his favorite thing to eat." "After the egg course, I decided, if I was gonna go for broke, I'd go for broke on something that he'd love." "I wasn't scared until I'm eating the food." "And now I'm like, "oh, my God."" "Feeling a little nervous." "I'm looking at the menu, and my style is so different from his." "I'm not so sure I can pull this off." "And this is when we break out the pens and the pads." " Hi." "Hi." " How you doing?" "Welcome to New York." "Thank you." "We're gonna have some fun, ask some questions, and, uh, we got some treats for you, so..." " Thank you." " Thanks." " Hello." "Good evening." " How are you?" "What's that?" "A specialty for you guys this evening." "There's a fish in my glass." "Oh, my goodness." "What the Is going on?" "If the cocktail is any indication of what we are gonna have to cook like, then we're in trouble." "Our scallop Benedict and sea urchin sabayon this evening." "We all kind of begin to understand that David Burke's food is very whimsical, very playful." " Crisp and angry lobster." " No way." "Are you serious?" "My style's wacky, and I love the food that I'm eating right now." "Lobster firecracker as well there." "Oh, yes, they are." "Oh, my gosh, with the tentacles in it." "I'm concerned and overwhelmed." "Everything that Chef David is sending to us is larger than life." "The dessert could be really cool." " Come on." " Seriously?" "Roasted rack of lamb with roasted octopus." "But he starts off with these very basic things and just starts to have it grow." "It was really fun today." " Let's go do it." " Great dinner." " Here we go." " Let's do this." "Maestro." "Gentlemen." "This guy, this guy-- I would take-- look at him." "Beautiful." "Things are looking good for me, and I want to knock it out of the park on this one." "Marea is fine dining, suit and tie, and it's something that I'm all about." "Fashion's become, like, a major obsession of mine." "Could be worse." "Could be cocaine or heroin, so, you know." "If you really guys don't want me here, it's okay-- I understand it." "It tastes like a head shop." "Right behind you." "Today we're cooking in New York's most exclusive kitchens." "We have to produce a dish worthy of that restaurant's menu." " All right, you guys." " Okay." "I got this side over here, dude." "Two people are going home." "All three of the guys that's on my team are very strong competitors." "I'm not ready to go home." "So I'm definitely gonna bring it today." "Mmm." " Tre?" " Yes?" " ." " Really?" "Does anybody have a corkscrew?" "What you're doing one already, uh, Stephen?" "Oh, ." "I don't know if I'm gonna be able to do it with this ." "I really want to impress David Chang doing his style of food." " I like it." " It's cool, right?" "It's interesting." "Tiffany's doing raw fish with, like, two elements on it, so the dishes are probably taking her about eight minutes to make." "I think Angelo's the guy to beat in this challenge." "So if I could beat him at his own game, it makes it that much better." "It's hot in here, huh?" "Doesn't taste like curry." "It tastes like popcorn butter." "It looks like popcorn butter." "So I'm gonna make popcorn with it." "Everyone has, like, these crazy ideas." "My whole thing is like, I want to take peas and carrots and turn it into a two-Michelin-star dish." "If Top Chef has taught me one thing, it's that sort of adaptability to be able to put out a great dish." "Ooh, look at that, double yolk." "We got twins over here, hey." "In the last challenge for the finale," "Casey and tried sous vide meat, and, um, that didn't work out for me." "I do more comfort food, so I'm hoping that I've stretched myself enough to make this a dish that would be on Wylie Dufresne's menu at wd-50." "14 minutes, guys." "Richard, is there a reset switch on a vita-prep?" " Oh, my God." " I don't believe so." "It might be too hot or just-- did you check another outlet?" "Yeah, I'm checking another outlet right now." "Nothing's working." "Stephen is kind of out of place." "And it looks like he's never gonna make it." "You can kind of see him start to sweat a little bit." "This thing is, like, the vita-prep from hell." "All right, who's grabbing food?" "Two people are going home." "But Marea's right up my alley." "Some people do call me the black Italian." " It's tasty, dude." " Mushroom." "I'm from Texas." "I love steak." "There's fish out there that represent steak." "So the star of the dish is swordfish." "30 seconds, guys." "Welcome to our first meal at Marea." "Can't put my hands up right now." "You know Tom Colicchio, head judge," "Chef and owner of craft restaurants," "Kate Krader, the restaurant editor of Food  Wine magazine," "Tony Bourdain, author of medium raw, and, of course, Michael white," "Chef and owner or Marea restaurant." " How's it going?" " Hi." "Hello, Chefs." "I prepared a grilled piece of swordfish, two different variations of artichokes, a panna cotta of mushroom, basil oil on the bottom." "I prepared a seared branzino with, uh, caponata, prosciutto vinaigrette, and a glaze around the plate." "I did a, uh, crudo of Spanish mackerel with onions shaped in the form of a squid stuffed with, uh, veal shank." "I have a coho salmon condito, black mission figs, broccoli rapini, and fennel pollen over the top." "Cheers." "Thank you." "The skin is nice and crispy on spike's fish." "Texture is very important to me, whether it's in a pasta." "In the South of Italy, they're putting bread crumbs on things." "Caponata usually is not so loose." "He didn't do himself any favors using the word caponata." " We're predisposed now-- - right, exactly." "I think Richard's dish is really elegant and really tasty." "When we make shards of bread, we do it like this." "We don't cut it and dice." "We pull it out, and we tear it." " I think it's good." " It's beautiful." "It's really flavor-forward." "Let's try Stephen's salmon." "The garnish is nice." "But it's aggressive, don't you think?" "Like, it's, like-- that's a lot of fennel pollen." "It tastes like a head shop." "Aesthetically, Tre, uh, is on the money." "The hallmark of Italian food is simplicity." "Nicely cooked." "Tre's panna cotta is delicious." "It's tasty." "It's fun to see all the different things they did." "They went in slightly different ways that maybe reflected their personality." "And some of them worked really well." "All right, let's get up out of here." "Not bad for an Italian." "This is number two of four?" "We're going to Ma Peche?" "Yeah." "I wouldn't want to be thrown in any of these kitchens." "My biggest challenge is to please David Chang." "It's like, to us, an Asian grandma to make fresh pasta and ossobuco and please me." "This is double elimination." "So if you really guys don't want me here, it's okay-- I understand it." "Ay." "This river fish-- it's just intoxicating." "I add some white chocolate, because I think it's really ballsy to just put white chocolate with fish and meat." "I want this dish to be the best dish I've ever cooked in my life." "Thanks for having us, David." "We got four beautiful plates." "I made a barbecue sauce throughout the lamb, the braised pistachio with peanuts, and I made my own ricotta." "I made the crudo summer flounder with pickled radish, peach puree, a little spice with chili." "We have a, uh, warm sockeye salmon." "I lightly cured it, and I'm serving it over a charcoal eggplant with some tomatoes with some pickled peaches." "There's turmeric-marinated fish with dill, cilantro, salmon roe, smoked chorizo, and white chocolate." " Thank you, everybody." " Thank you, guys." "I think Angelo's dish was really creative, very flavorful." "Putting white chocolate on this fish sounds crazy, and I think it has an exciting flavor to it." "I like the salmon roe." "The flavors were all bold, were all very balanced." "And it's this sort of style that I like, and it was a very innovative dish." "I hate that part." "I like Mike's fish very much-- flavorful, but not over the top." "Almost everything here, except for the salmon, were components he had in dinner." "So it's a very solid dish, I think." "Love the eggplant." "I think it's really great." "I just have a very difficult time trying to figure out Fabio's dish." "It's definitely heavier." "It combines a lot of ingredients that I would never put together." "I sense a, uh, really talented cook who got hopelessly lost in a forest." "I think Tiffany's dish is good, but I think it's missing one thing that really takes it up." "This is also a crudo dish that you might see at Daniel, or-- yeah." "A lot of restaurants." "Yeah." "Everything was tasty and flavorful, some more than others." "But nothing that I would be embarrassed about." "Let's go together." "Yes." "Going in, two, three, four." "Going in." "Now we're going to townhouse." "Yeah, David Burke's restaurant." "David was, like, the first pressing of celebrity Chefs." "His food was always just avant-garde and out there." "I hate pepper mills." "What do you think?" "Hot." "How do you think I should cut it?" "Okay, um, I need your opinion really quick." "Dale, whom I love, wants me to taste every component of his dish, but here's the thing" "Dale had everything but the kitchen sink." "Would you guys put a little into the French-toast batter?" "To be really honest, I'm a little concerned for him." " David, how you doing?" " Nice to see you." "Two, one, done." "I have a roasted veal loin with peanuts and popcorn and French toast, corn puree, and a thyme caramel." "I have two purees." "One is a pea puree, carrot butter, a little bit of mint oil, seared scallops, and a little bit of pickled carrot on top." "This is called a Halibut scallop." "So it's Halibut seared to look like a scallop on top of a bit of tapioca pearl." "The puree around is a ginger-carrot emulsion." "It's a smoked tomato and bacon soup." "And then you have an heirloom tomato salad with smoked burrata, little roasted oven tomatoes, and charred-onion vinaigrette." "Thanks." "As far as Jamie's dish goes, does the addition of smoke add anything to it?" "Does it make the tomato better?" "Could have been better." "Could have been more creative and more-- more wow factor, for my style, anyway." "It seems like Dale has a sweet dish that just has veal on it." "I like the combination." "I like what he was thinking about." "The French toast is too sweet." "I think Casey had a brilliant idea-- so smart." "What was it called-- scallop Halibut?" " "Scalibut."" " A "scalibut"?" "That's what I called it." "The look of it is a look that we could put on a menu." "Yep." "The fish is beautifully cooked." " It's delicious." " Mm-hmm." "Antonia wasn't shy with the salt shaker." "I like assertive seasoning." "I like the peas and carrots." "It's playful." "I could fit that onto my menu." "I do like the dish a lot." "You think it's too salty?" "No, I don't, but I like salt." "It's a tough challenge." "It's tough to try and emulate somebody else's menu." "A lot of the stuff is playful, but it's half the battle-- you got to actually execute it." "I don't hardly taste the smoke." "It's really subtle." "I'm concerned about the soup." "It might be a little bit too simple." "It's super subtle." "It's double elimination so it's nerve-racking." "Let's go find out." "What the heck?" "Tiffani is showcasing technique just to do it." "I find that the melon-- the intruder at the party." "We used to do short ribs like that--it was so good." "Marcel had beef with Wylie." "And I don't really know if it's even valid." "He could be making it up for all I know." "It's ironic to be cooking at wd-50, 'cause one of Wylie's sous Chefs accused me of culinary plagiarism." "You know, and as a young cook," "I used to get upset when I would learn that other Chefs had been doing the same dishes." " Pineapple." " Pineapple?" "Oh, nice." "Good call." "Now here I am in wd-50 having to create a dish in their style." "I mean, it's too much." "You can't even write this sort of stuff." " Time?" " Five minutes." "This is all coming out, right?" "I'm making a sunny-egg dumpling with braised pork belly." "I don't know Wylie's techniques." "And it's a double elimination, so I think that it's not wise to play Wylie's game." "I want to stay true to who I am and be inspired by Wylie." "It'll be interesting to see what this food's like." "So that's--I mean, this is a very difficult challenge." "I probably should not have frozen my melons." "If I over-execute it, that's a flaw, for sure, and I should edit." "But I can't stop myself." "I look over at Tiffani's dish, and she's, like, showcasing technique just to do it." "She's not really thinking about the diner at the end of the day." " Well, hello." " Thank you for having us." "You guys still hungry?" " Yes." " We saved the best for last." "Thank you." "Wow." "Looks great." "I made my version of breakfast-- a sunny-side-up egg dumpling, a braised pork belly, milk-style ramen with bacon, beef, and some pork." "So three different heirloom melons, vacuum packed, hit with a little bit of liquid nitrogen and broken, and then powdered ham and cheese." "I did my version of shrimp and grits with corn and infused shrimp and then the poached shrimp on top." "I made a, uh, vadouvan lamb with a little bit of, uh, tzatziki, pickled red onion, and anti flatbread inspired by your aerated foie the other day." "All right, thanks, guys." "Thanks a lot." "I think, uh, Tiffani lost control of this mission on the launchpad." "I find that the melon, which is a major component-- the intruder at the party." "I would have liked to have seen her pare one or two things off that plate." "It felt just a little murky." " Mmm." " That's nice." "Nice runny yolk." "We like that." "I love Dale's dish." "He took a lot of chances." "The broth tastes like breakfast." "It's really cool." "I see what you mean, like buttered toast almost." " Like toast, yeah." " Yeah." "I think this dish hits on a lot of levels." "I agree." "Carla did a nice job with it." "I think it's just a little bit safe, but very well prepared, good, good technical eating." "I think given Carla's background, this was a smart way to go." "Marcel's dish was a lot more restrained, a lot more timid than I thought it was gonna be." "Even Marcel's, uh, cucumber was bland." "Marcel's embraced the equipment back there." "I'm not sure in this case he's used those techniques to improve the dish." "I think, in a way, they were all very successful in grasping the philosophy here at the restaurant, taking something familiar and trying to play with it." "But some of them are actualized, realized a little bit better." "Nicely done, kids." "Thanks, guys." "A pleasure." "Take care." "Thank you for having a great meal with us." "Thank you, guys." "Hell of a challenge, hell of a challenge." "You should have seen me using the circulator, y'all." "Gets the goggles on, puts the gloves on." "We'd like to see Dale," "Angelo, Antonia, and Tre." "Thank you." "♪ ♪" "You four have the favorite dishes of the New York Chefs you cooked for today." " Thank you." " You guys did a great job." "You came to cook in some of the best kitchens in New York and really impressed the Chefs over there, so nice work." "Thank you so much." "The winner of this challenge will get a six-night trip to New Zealand." " Wow." " Oh, my God." " Wow." " Whoo-hoo." "Antonia, you did a really nice riff on peas and carrots, which was very much in the David Burke zone, and the flavors were delicious." "Thank you." "Angelo, I'm a big fan of David Chang, and I eat at his restaurants a lot." "And your dish was really exciting." "I think that shaving white chocolate on the end was kind of genius." " Thank you so much." " Tre." "I think the focus was put on the fish being the star, and, uh, the kitchen was absolutely fabulous." "I really felt like I was in a lamborghini." "I think the fish was the star, and the fish was perfectly done, so nice work." "Thanks, Chef." "Dale." "Were you aware that Wylie Dufresne is a notorious egg slut?" "I am aware of that, and I think a lot of Wylie's food has restraint." "So I didn't bring any of his actual techniques in, because I wanted to restrain myself from adding to the plate." "I think at the end of the day, you can have every trick in your bag, but if the food doesn't taste great..." "So nice job." "Thank you." "Kate, who's the winner of this elimination challenge?" "You guys really all did a good job channeling your different Chefs, but the Chef who just did a marvelous job representing the kitchen they were cooking in..." "Is Dale." "Thank you." " I knew you hit it with that." " Thank you." "Thank you, Chefs." "Winning feels great." "It's my first win of this competition." "So now, you know, these dudes know I'm for real." "Congratulations, Dale." "You get a six-night trip to the Hilton Auckland in New Zealand, plus $5,000 for airfare, furnished by Hilton hotels and resorts." "Thank you." "Going to New Zealand, baby." "Pack up your bags." "I also need you to send back some of your colleagues." "Who is it?" " Yay." " Ah!" "Good job, Dale." "Um, so they want to see" "Stephen, Tiffani, Fabio, and Dale." " All right." " Stand up, guys." "Stand up." "Fight hard." "Fight hard, but not too hard--be nice." "Don't pull a Jen." "♪ ♪" "The Chefs at each of your restaurants felt that you had their least favorite dishes." "And, unfortunately, two of you will be going home." "Fabio, let's start with you." "You know, honestly, Asian-- vietnamese and French is not my expertise area." "Smarter people than you or I have had a very difficult time trying to figure out David Chang." "Painters sometimes, when they lose their way, tend to overpaint." "Yeah." "The ingredients that I used in my dish, they're all ingredients that he's using in his menu-- the peanuts, the oils, and the plum, everything, and I overdo it." "Texturally, too much fat on the lamb, and I thought the cassoulet was over-reduced." "I thought it was sticky." "I wanted more of a sauce, but not to be completely dry." "But I didn't see a lot of sauce in Chang's dish." "But if you're making a dish that calls for that, it has to have that." "Stephen." "Right now I'm feeling a lot of different emotions." "One is frustration." "I consider myself to be an expert in Italian food and wine, and I completely blew it." "What do you think you did wrong with the dish?" "I put too much on the plate." "I had components as part of my mise-en-place that should have never made it to the plate." "It could have been an amazing dish." "And in my mind, it could've won." "I felt an overwhelming flavor and scent of, like, sandalwood, a perfume-y flavor that was really unpleasant for me." "It's a shame, because, you know, it was a beautiful piece of salmon, and it was really nicely cooked." "It could have been a really beautiful dish." "Tiffani, do you think going into Wylie's kitchen, it was easy to get seduced by everything that was going on and try to do too much?" "Clearly." "For me, that's the most disappointing part of this, just 'cause my food tends to be very sort of stripped down." "Texturally, the whole thing fell apart because it was just watery and mushy." "Let's move on to Dale." "Townhouse, it's like food with jazz hands." "So trying to embrace the sense of humor and kitsch of the restaurant" "I had the whole popcorn and peanuts thing going on." "What I don't understand is David usually starts off with a very sort of classic point of view and then riffs on it." "You had peanuts." "You had popcorn." "You had French toast." "What's the inspiration here?" "I don't know where it comes from." "I think the inspiration actually came from a dish of mine, and it was buttermilk French toast with, like, a banana, black pepper caramel." "You're talking about a breakfast dish?" " Yes." " I think that's the problem." "You gave us a breakfast dish with veal on it." " Thank you, Chefs." " Thank you." "Thank you." "We don't know yet, obviously." "Everybody has a couple of imperfections here and there." "And, um, maybe was a little too much going on." "You know, I think this is one of the most interesting challenges we've ever done." "But, unfortunately, some of these Chefs just didn't hit the mark." "The problem with Dale's dish was it just didn't taste good." "He cooked the veal properly." "It was well-seasoned." "It was cooked right, but it's just-- it was way too sweet." "I think Stephen just got overexcited." "He knew he was at Marea, and he's so good at that kind of food." "He did a nice job cooking his fish." "It was poached in olive oil." "It was perfectly done." "The Pesto was well made." "Parts of that dish were very good." "But it was unpleasant to eat." "I think the fatal flaw was all those different aromatics coming together almost came off as, uh, perfume-y." "You know what was totally missing from Fabio's dish?" "Confidence." "He had all these Asian ingredients, but you didn't taste them." "I think he purposely stayed away from it." "There was too much fat left on the lamb and then there was just too much going on." "You got cheese." "You got this nut cassoulet." "You got the lamb." "You got tomatoes." "You have corn." "And it's like, really?" "It's a fine line sometimes between homage and parody, and I think that what Tiffani did here crossed the line into a parody of what Wylie does." "I think it was one technique too much." "The compression of the melon-- that was a great idea." "I think using liquid nitrogen to freeze it was her downfall." "Yeah, it's not like I Up-  so, no, I think you're fine." " We'll see." "Okay, so I think we have our decision." " Yep." " Let's get them out here." "♪ ♪" "Chefs, today's challenge took us to four great New York restaurants with four exciting New York City Chefs to create a dish that they would put on their menus." "Unfortunately, for the four of you, it didn't happen." "Stephen, you may have great knowledge of Italian food." "I have great knowledge of led zeppelin." "Doesn't make me Jimmy page." "Dale, didn't quite see your starting-off point." "But if it was the circus, we ended up with caramel popcorn and not much of a surprise." "Tiffani, we felt you gave us just a poor facsimile of a Wylie Dufresne dish." "Fabio, ultimately, you were just very heavy-handed with the dish." "A lot of different combinations with nothing really hitting the mark." "Unfortunately for two of you, you'll be going home." "Stephen and Dale..." "Please pack your knives and go." "Thank you, everyone." "Thank you." "I'm very disappointed to be going home this early." "I'm a little embarrassed." "This is new ground for me, because I'd never been eliminated." "I was the runner-up." "I just didn't win." "Actually being told to go home-- it's gonna take a little bit to get over." "Chefs, it was an absolute pleasure." "It was mine." "The Stephen from Top Chef season 1 probably would have killed this challenge." "I was cooking a lot more back then." "But this competition is filled with some of the fiercest competitors in Top Chef history." "I simply wasn't up to par with the rest of the Chefs." "I'll see you soon, lady." "It was wonderful to put a Chef coat back on, rock and roll in the kitchen, and if I made it through this past challenge and maybe got another couple under my belt, who knows what would have happened?" "I love Top Chef, and fair is fair." "I got eliminated." "I'm gonna learn from it." "And, you know, maybe I'll come back for Top Chef 16, you know, seniors." "next on Top Chef all stars..." "Cooking at the U.S. open is radical, a beast." " Oh!" " It's just a cluster." "We got to go." "We go for the kill, yeah." "Is Angelo helping, or is he trying to get people eliminated?" "I'm extremely upset with Jamie." "Yo, I need the pressure cooker, Jamie." "What are you doing?" "That sucks." "It just felt heavy." "He did sort of phone it in." "It was a little bit flaccid." "Angelo sabotaging his teammates." "For more about the recipes seen tonight,"