"Previously on Top Chef..." "Our next challenge is to create a power lunch at the Palm in D.C." "You're killin' me, Smalls." "Where's my pea puree?" "Where the hell is the pea puree?" "Did somebody take it?" "Alex, did you see that pea puree?" "I did not." "I didn't use any peas." "The only person that has a pea puree on their dish is Alex." "[Bleep]!" "Alex, what I enjoyed about your dish is that wonderful pea puree." "The dish that I really loved." "Alex." "Thank you." "Andrea, please pack your knives and go." "This season, one outstanding competitor will take the title of Top Chef and the grand prize." "A feature in Food  Wine magazine and a showcase at the Food  Wine classic in Aspen." "$125,000 to help turn their culinary dreams into reality, furnished by Dial Nutriskin." "Top Chef, season seven." "Hail to the Chef." "[Rock music]" "♪ Top Chef 7x08 ♪ Foreign Affairs Original air date on August 4, 2010" "♪ oh, yeah, yeah, yeah ♪" "Andrea ends up going home." "And it's hard." "I messed up last night." "I made a fatal error in seasoning." "But I think it's put some fire under me to step it up and, uh, really pay attention." "I had no idea that Ed had a pea puree." "I really don't care what anyone else thinks." "Now I feel good." "I won the last challenge." "I want to get out there." "I want to cook." "I want to win." "I'm not angry about the pea puree." "But I'm just more, like, confused." "Did somebody take it or did somebody throw it away?" "I'm--I'm perplexed." "Now I'm just trying to focus on moving forward." "There's nine of us left." "We started with 17." "It's crazy because, before coming out here to Top Chef," "I was actually getting ready for my wedding." "I get married in Costa Rica." "But I need to win some challenges, you know." "I haven't won anything yet." "I really need to show that I can cook, and I'm worthy of being here." "♪ Let's go ♪" "good morning, Chefs." "All:" "Good morning." "Please welcome a familiar face." "Marcus Samuelsson, executive Chef and co-owner of Red Rooster, as well as the winner of this season's Top Chef Masters." "Welcome." "Thank you very much for having me." "Marcus Samuelsson is one of the greatest Chefs in American right now." "You know, he's known for Ethiopian cuisine." "He's also known for southeast Asian cuisine." "I mean, he's just-- he's an animal in the kitchen." "Washington, D.C." "Is one of the most diverse cities in the country." "It's a mecca for global cuisine." "But there's one country that dominates the food scene." "Ethiopia." "Kind of had a feeling that this challenge might be coming up." "No matter where you go in D.C, you see four Ethiopian restaurants." "Every challenge is more difficult." "I'm just taking it one challenge at a time." "For your quickfire challenge, you'll be making your own dish, inspired by Ethiopian cuisine." "So, Marcus, can you give our Chefs some tips about Ethiopian food?" "It's known for its berbere." "Berbere is this wonderful Spice blend that you have here." "The injera bread, which is this spongy, sourdough pancake bread." "And also, its Wat." "Its spicy stews." "It could be Wat of chickpeas." "It could be Wat of beef." "It could be Wat of lamb." "But they're all called WATS." "You sort of dip it up and eat it with your hand." "So the injera bread is also a utensil." "The winner of this quickfire will receive immunity from tonight's elimination challenge." "To win the immunity today would be awesome!" "I've never won a quickfire before." "So it'll be real nice to be late in the competition and win some immunity." "[Speaks Ethiopian]" "Which means, start now." "I see the leg of goat." "And I go right for it." "And I'm going to do a goat Wat." "I went right for the beef tongue and the lamb tongue." "Growing up in lower middle class, my grandmother would go shopping, so she'd buy lean cuts of meat like tongue, and she would stew them in order to develop flavors." "I have to braise my tongue, so I'm gonna use a pressure cooker." "Oh ho!" "Gotcha this time!" "Alex gets really sort of aggressive." "Alex won the last challenge, and I think it was bull[Bleep]." "When you watch Alex cook, he's like throwing darts at a wall and hopes it works." "And it doesn't work." "I think Alex is probably the weakest one right now." "Ethiopian cuisine is a spice-induced cuisine." "The challenge is not to overdo it with the spices to the point of where it masks what you're eating." "But I worked for a restaurant in New York City." "It was an Ethiopian Concept." "So I know the flavors in my head." "The only three people that are really comfortable with this is, uh, Ed, Angelo, and myself." "Because all three of us have cooked some kind of version of Ethiopian cuisine." "Angelo has an extreme advantage because of the fact that he's consulted a restaurant that was Ethiopian." "But I feel very confident that can win this." "45 minutes, guys." "I'm just kind of winging it as I go." "I've never cooked Ethiopian food." "But I know to keep it pretty simple and make sure that the flavors come through." "Have you ever seen nuts in Ethiopian food?" "I wanna say yes." "Okay." "I've never even eaten it, so..." "I have no idea what any of these spices are." "I don't even know the proper etiquette for mixing them." "I mean, it's the idiot's guide to Ethiopian cooking." "We don't have many Ethiopian places in Dallas, Texas, or Houston, or definitely not Beaumont." "[Laughs]" "So I want to go for what I know, and I want to make a nice, hearty stew with a whole bunch of Ethiopian spices." "I wish I could tell you the name of my dish." "3 minutes, 30 seconds!" "Time's up!" "Hands up!" "Utensils down." "Hi, Kevin." "How are you?" "What did you make for us?" "Braised chicken with a little bit of chickpeas." "A, uh, cucumber and mint salad." "I definitely feel the heat." "It's definitely there." "Hello." "I did a little stew with lamb meatballs." "Course, a little yogurt sauce over the top of the lamb." "So what I have today is a classic stew." "It has beef and lamb tongue." "I braised down some cabbage and some potatoes." "I don't eat a lot of spicy food, so I don't know how spicy I can make it." "It's not very spicy at all." "I made a little leg of lamb with some roasted cauliflower, a little yogurt." "The fact that you like heat definitely comes through in this dish." "I did goat." "The sauce is the braising liquid that I just mounted with a little butter." "This is definitely a modern stew." "Thank you very much." "Tastes wonderful." "I did a duo of lamb." "I made a kind of meatloaf preparation, incorporated a little of the sesame seeds and hazelnuts, along with some extra turmeric." "And there's some grilled lamb rib eye on top." "Lots of deep flavors." "And I love how you thought about, um, breaking it up with something a little bit chillier and cooler." "Thanks, Chef." "So I did my interpretation of a traditional chicken Doro." "I ground some ginger, garlic, onions;" "Blended that." "Seasoned the chicken with berbere Spice, seared that off, then cooked it all together." "It's actually my top three favorite foods." "You sure you're not born Ethiopian?" "[Laughs]" "I did a stewed lamb and beef tripe with cauliflower, red peppers." "There's also some braised greens in there." "It's definitely well balanced." "I did, uh, a beef goulash with a little bit of some currants and peppers, ginger, garlic." "I've never cooked Ethiopian food, but I put what I like and what I know into some of the flavors." "Had to taste each Spice." "After I've tasted eight dishes," "I'm still standing here tasting and eating." "Thank you very much." "Who were some of your least favorite dishes?" "Kevin." "You know, Ethiopian food to me is very bold cooking." "And your dish was a little bit too shy." "It wasn't bold enough." "At this point, I've been on the top four times and on the bottom three times." "It's pretty inconsistent." "I just want to be on the top." "No more bottom." "Stephen, interesting dish." "You did a really good job with the cabbage." "But on the lamb meatballs, they were not that juicy." "Alex, I love the fact that you picked tongue." "Bold choice, but your stew was a little bit too dry." "Who were some of the favorites?" "And, Amanda, your combination between goat, spices, and potatoes-- absolutely fantastic." "I end up in the top." "Wow." "Crazy." "Who knew?" "Angelo, obviously you know a lot about Ethiopian cooking." "It came through in your dish." "Your Doro Wat was absolutely beautiful." "Tiffany, there is actually a similarity between goulash and Ethiopian cooking." "Both are really hearty flavors, and that came out in your dish." "Thank you." "Marcus, as our guest judge, why don't you announce the winner?" "For me, the best dish was..." "Tiffany's." "Yes!" "[Applause]" "I'm the winner!" "Ding, ding, ding!" "So I am really happy to win my first quickfire." "And..." "Immunity, baby." "That dish kept me wanting to go back for more and more and more." "Well done." "She beat Angelo." "That's the best part, because Angelo cooked with Ethiopian food." "Congratulations." "I'm a little bit nervous." "You never know what's going on." "They tell you nothing here." "Wow." "Padma and Marcus roll in this giant chalkboard." "You never know what's going on." "They tell you nothing here." "Wow." "Oh, God." "They flip it around, and it's a map from all over the world." "A map with nine countries highlighted." "I've spent, like, my entire career studying French food." "I want France." "For your elimination challenge, you'll be taking a culinary trip around the world." "You'll each be choosing a dish inspired by the flavors of the country represented on that map." "When I see the countries, I'm pretty excited." "There's nothing on there that I didn't feel comfortable about cooking." "You'll each be making 100 portions of your dish and serving them at the meridian international center." "It's the center of diplomatic life and international dialogue here in D.C." "The pressure's on, because you'll be serving diplomats, ambassadors, and world dignitaries." "Jeez." "Hot damn." "And many are looking for a taste of their homeland." "And one more thing:" "You won't have use of a kitchen." "You'll only have sternos to heat your food." "There is no electricity." "It's only chafing dishes." "So you have to approach that slightly differently." "You can't try and cook anything ala minute." "Um, you've got to get your food in the chafing dish." "And to determine in what order you'll be choosing in, please draw knives." "Growing up, my parents were very big into expanding our palates." "So I was exposed to many different types of cuisine." "But, uh, I'm not looking forward to necessarily picking Brazil." "Three." "Four." "Six." "Nine." "Two." "Eight." "Five." "Yes." "One." "Today is my freakin' lucky day!" "It's about time." "[Laughing]" "Seven." "Okay, Tiffany, let's start with you." "All right, Mexico." "Italy." "France." "Thailand." "I've been to Spain." "I've traveled through Spain extensively." "So I know the cuisine." "I'm really comfortable with it." "Just joking." "[Laughter]" "Japan." "There's only three choices left:" "China, India, and Brazil." "So let's go big or go home." "India." "China." "And Stephen." "[Scattered laughter]" "Ah." "As I get Brazil, I'm like, Jesus." "But I'm telling myself I can pull it off if I just put out a really cool dish with some unique flavor." "I can do Brazil." "Marcus and I will see you tomorrow." "Good luck." "Five--five racks of ribs." "I don't know why I end up in the middle again." "This is a competition." "Every challenge is game time." "I've gone through more in my life than most people will." "I had a bout with cancer." "I went through four surgeries." "It takes mental strength, mental toughness." "You know, someone's gonna win or lose." "I'm gonna win." "Yeah." "The difficulty in cooking Brazilian food is I don't know that much about it." "Hello." "My wife and my two kids, we all went to a Brazilian steakhouse." "That's what they're known for:" "Steak." "Add two pounds to that." "My game plan is to get a nice flank steak." "God, this is an eternity." "20 minutes!" "You wanna serve it in the husk?" "'Cause I do it in parchment sometimes." "No I want to serve it in here." "Okay." "I have no choice." "India's in Asia, right?" "I don't know much about Indian cuisine." "I don't know anything, really." "I'm pretty sure I want to use chicken and build the dish around that." "Where can I find spices?" "Like I say, I can make my own curry." "I'm absolutely nervous that an ambassador from India or any other country in that area come up and taste my food." "I'm probably the one that's the most..." "Uncomfortable with what I have." "Did you get Brazil nuts?" "Yeah, I did." "[Laughter]" "Thank you so much." "Whoa!" "Angelo, you got that fenugreek?" "Who took all the veal stock?" "When it gets tough and I'm not the best in the room," "I need to figure out how to persevere through that." "Because whoever sticks through it and is consistent is gonna win this thing." "I got a speed rack in the back." "I end up with Italy." "I'm making a cold dish because I won't be able to cook at the meridian center." "So this was strategic." "My dish is beef carpaccio with a shaved spring vegetable salad." "I'm going to just roll it quickly in some really hot oil to infuse that flavor of the spices into it." "I'm trying to represent China." "I'm very familiar with the-- the culture and the food." "I've had some Chinese girlfriends in the past." "So I'm doing a tea-smoked duck breast with a crispy pot sticker." "I'm excited for it." "I gotta take the ingredients I've got and come up with Brazil." "My dish is marinated flank steak and pork beans and rice." "I marinate it in coffee and peppers." "Hot in the hot tub!" "I've only developed two Brazilian components." "So I really have to make a mark." "I'm watching Stephen, and I'm just immediately thinking, like," ""man, how is he gonna make this hot?" "We only have chafers."" "I'm wondering what he's gonna do." "[Sizzling]" "I'm from Beaumont, Texas." "So, picking Mexico, I know exactly what I want to do." "When I go down to Mexico," "I just love, like, the bold flavors." "I do chicken tamales." "And I leave it just that simple." "Tamales on the bottom, chicken on the top, a radish pico De gallo." "The ultimate to me is have immunity, but still win." "Stevie." "[Laughs]" "That's awesome, bro." "I'm doing sashimi tuna ribbons served with avocado and candied wasabi." "Selecting Japan was definitely a big break." "It's definitely flavors I love." "You'll only need 100 portions, girl." "This is exactly 107." "I'm making a boeuf bourguignon with pomme forchettes and horseradish mousse." "Something that's so simple and often done poorly, when done properly can really shine." "Ooh, very hot." "Very heavy." "I picked Spain." "I'm doing a three-part dish." "I'm doing braised veal with a red wine sauce." "Olive salad with a little bit of baby tomatoes." "And then I'm making a torta." "I'm making a very, very difficult menu." "Behind." "Alex is a fly-by-the-seat-of-his-pants type of Chef." "Ah, [Bleep]!" "Alex, he's just a spaz." "He has no technique." "One hour, guys." "Behind." "My style is very simple." "American with French technique." "The biggest challenge with Indian food is really just understanding the use of the spices and how to balance it out and blend it all." "My dish is stewed chicken flavored with curry." "Parsnip and leek puree." "Can you taste the curry?" "I taste curry." "You taste the ginger in there?" "I taste ginger." "Hey, Chefs, how's it going?" "All:" "Hi, Chef." "Hey, Alex." "Hey, Chef, how are you?" "Good." "Spain, huh?" "Yeah, I love Spain." "I've traveled through Spain." "I thought of tapas right away." "I couldn't get veal cheeks, so I got veal shank." "So it should be good." "Good luck." "Thank you, Chef." "How's it going?" "Good." "How are you?" "I'm good." "The one thing about tamales that just gets on my nerves is there's not enough meat." "Okay." "So..." "I'm going to kind of deconstruct it, I guess." "You're gonna turn it around?" "Yeah, yeah, yeah, yeah, yeah." "Well, it sounds good." "Thank you, Chef." "I'll see you later." "So Indian cooking, huh?" "Yeah." "I have a stewed chicken." "Uh, I made my own curry blend." "Okay." "And, uh," "I flavored it with that." "You spent a little bit of time with Padma now." "Do you think she's gonna be extra-tough on you because she's Indian?" "Oh, absolutely." "Absol-- [Both laugh]" "Okay, Chefs, see you tomorrow." "Good luck." "I'm a little nervous." "How familiar are you with Indian food?" "Hot, incoming." "Our elimination challenge is to cook a dish inspired by the country we choose." "[Sizzling]" "I'm pretty excited about Thailand." "I opened a Thai pan-Asian restaurant." "My dish is tamarind-braised pork spareribs," "Thai green curry sauce, uh, a rice and noodle salad." "Whoa, homes!" "Sorry." "It's okay." "The flavors are gonna be full-flavor, powerful, delicious." "It's very hot." "Behind you." "Coming over." "Behind you." "I'm really trying to push myself to the Max." "Time is--is dwindling down." "My biggest concern was not being able to finish." "17 minutes." "That's a hot pot." "Chug, chug, chug, chug, chug." "My bad!" "Five minutes and 37 seconds!" "Does anybody have, uh, room in their hot box?" "There's actually not room in my hot box." "Just throw my name on here." "Yep." "Just says ed all over it." "Where's the speed rack at?" "Come on." "Let's go, guys." "Daddy, what are you doing up?" "Daddy's always awake this time." "Why--why aren't you sleeping?" "I think my biggest challenge will be to stay focused." "I can be short-tempered sometimes." "That's something that I feel like" "I might need to work on." "That ain't me." "I didn't put pepper in anything." "That's coming from your Au jus, you [Bleep]." "Staying rooted." "I definitely get strength from my family." "You feel the baby moving?" "Yeah, I can." "Oh, wow." "Keep praying for me." "I love you guys." "We love you too." "All right, bye." "I wonder what it is." "I got a care package from my husband." "Oh, it's a Bernie." "That's what my dog is." "[Laughing] Aww." "I haven't gotten a care package since I was in, like, summer camp." "But I really need this." "Both:" "Ohh ho ho ho!" "It's the little things that remind me of home and him and our life there." "And it reminds me to keep my eye on the prize." "So, um, I feel good." "Thank you." "Thank you, Kelly." "Cheers." "Here's to Rick." "To Rick!" "The Meridian International Center is one of the most beautiful places I've ever been." "for the elimination challenge, we had to each cook a dish that represents a different country and cook for ambassadors from all over the world, representing that country that we chose." "We walk in and..." "There's beautiful marble stairs that, you know, as you walk up, there's flags of the representative countries that we'll be serving." "It's a gorgeous space." "30 minutes we have to be ready by." "30 minutes is really tight." "My beef's really dry, and I'm not happy about it." "It was a little bit dry when it came out yesterday." "I'm gonna fix it by cutting it smaller, making sure my sauce is delicious." "Is anybody's Sterno getting hot yet?" "Anybody have the time?" "What do you want?" "I go grab my tortas." "I bring them out." "I take them out of the flexi-molds." "They look beautiful." "I try one;" "It's delicious." "I'm hungry, so I have another one." "In order to be ready for service," "I need to make sure everything's hot and that my steak remains moist and that my rice remains dry." "The problem becomes-- when heating up my rice." "As I heat it up and add a little stock to it, it's overcooked." "I'm praying that the Brazilian national minister doesn't walk up to my table." "I'm chopping like crazy." "Cucumbers, radish, habaneros." "I mean, I am down to the wire." "People are already starting to put out their plates." "I haven't even cut the tamales yet." "So I am just far behind." "Guys, three minutes and 30 seconds." "That's time." "What do we have today?" "So I'm representing Japan." "We have a beautiful sashimi of tuna." "What was your country?" "India." "India." "Yes, ma'am." "Are you familiar with Indian cooking?" "No, first time." "When the diners enter," "I'm gonna be sure to tell everyone today that I'm making stewed chicken with the flavors of India, and not curried chicken." "Just trying to make my own interpretation of it." "This is not quite finished." "If you can give me just a moment." "[Laughter]" "Hi, Ed." "Well, hello." "I'd like to introduce you to Jose Andres." "How are you?" "The Chef and owner of minibar and jaleo." "The special guest judge is Jose Andres." "He's a great Chef." "He hails from Spain." "And he has some really kick-ass restaurants." "So you had China?" "I did." "I had an old Chef instructor back in culinary school." "He taught me this tea-smoked duck breast." "So I have a nice little duck and pork potsticker underneath that." "And here you go." "Bon appetit." "Thanks a lot." "I recognize this flag." "Well, obviously, I have Spain." "Alex has Spain." "If I had Spain, I'd definitely be nervous cooking for Jose Andres." "So what I did was Spanish tapas." "So what I have is a traditional Spanish torta." "Next to that is a little olive salad, and next that, veal cheeks." "Bon appetit." "Thanks, Alex." "Thank you." "I feel pretty confident." "I think he'll be impressed with my dish." "How's Brazil treating you?" "Uh, Brazil's all right." "You know." "I came up with some nice flavors." "First off, I have some rice." "Black beans, pork." "Some Brazil nuts, of course." "I'm gonna sauce it with a little chimichurri sauce." "I marinated the steak with coffee." "Hi, Kelly." "Tell us about your dish." "So I'm representing Italy." "And I have some beautiful Virginia beef carpaccio." "I'm serving it with a salad of spring vegetables." "Did you know exactly what you wanted to make when you chose Italy?" "Um, I actually initially thought that I would make mutti." "When I found out we didn't have any electricity and we couldn't cook here," "I sort of changed my plan." "Thank you." "Thanks." "Thanks a lot." "I'm very excited to try your Indian food." "I'm a little nervous." "I've made a stewed chicken." "It's flavored with curry." "Underneath is a leek and parsnip puree, mango and cucumber salad, and crispy fried lentils." "How familiar are you with Indian food?" "I'm not familiar at all." "This is my first time at it." "Thank you." "It's very pretty." "And I like the fact that Kelly simplified her dish..." "Mm-hmm." "Based on the location." "Cold dishes are so difficult." "I mean, they are the most difficult dishes to make them taste really good." "I think that today's carpaccio represents Italy better than I do." "Grazie." "There's a lot of flavor in Ed's dish." "You know, the scallions there, and the plum sauce." "It's very inventive." "Uh, he had a theme." "I don't feel the Chinese being well represented." "The duck meat prepared very authentic." "Very good taste." "I think Kevin has done a great job on the aroma already." "The smell of this dish already is taking me to India." "The lentils were great on top." "And I love the salad too." "I really like the curry flavor." "It has a lot of nice textures." "I like that Stephen used coffee in his marinade." "The problem I have with this dish is there's only a few things going on here." "You have rice and beans and u have steak." "Cook the rice properly." "When I think about Brazilian food, there's many places you can go." "You can go Portuguese." "You can go the African way." "But, um..." "I don't--I don't sense Brazilian here." "Actually, I don't." "Well, I would think it was a good buy if I bought it in a food stand, um, for five bucks." "What do you think about Alex's dish?" "You know, he's trying to do the tortilla espanola." "Uh..." "Doesn't work." "I think Alex needs more focus in the dish." "I was just hoping for a bit of a punch." "And I think everything was a little bit..." "Muted." "Gentlemen, the last three." "The last three." "Bonjour." "Bonjour!" "What did you make for us?" "I've made beef bourguignon with plum fourchette and a horseradish mousse." "I don't feel like my dish is representing France the way I want it to." "Feeling like I want to crawl under the table and cry." "So you had Japan?" "Correct." "Today, we have sashimi of tuna." "Cut it into ribbons, marinated it in a Chile oil." "And it's served with candied wasabi." "I was very excited to get Mexico." "I've made tamales." "What I've done is braise the meat and put it on t top." "And I'm going to finish it off with a little queso fresco and a fresh tomatillo sauce." "You had Thailand." "Yes, I did." "I decided to make a cold salad." "Then I took pork spareribs and then braised them really slow with tamarind juice, lemon grass, and, um, ginger." "Thank you very much." "Please enjoy." "I think Amanda's beef bourguignon needs beef." "Why did she choose to cut her pieces of meat so, so small?" "And, actually, if she will put the meat on the side, and she will only use the sauce," "I think it will be a perfect dish." "Hmm, I like the flavors overall, but, like you said, the beef was a little bit dry." "Angelo seemed pretty excited to get Japan." "I love the color of this tuna!" "If it tastes as good as it looks..." "When you think about Japan, you think of clean flavors." "You think about the fish." "I mean, it's a nice dish." "There's some good flavor." "But..." "All this does is cover up the fish." "Japanese sashimi was authentic." "It was really the way you would have, uh, your--it would have been presented in one of the best restaurants in Japan." "Where are you from?" "I'm from New York City." "Okay." "The look of Tiffany's dish tells you "Mexico."" "And once you eat it, keeps telling you "mexic"" "so..." "It's a great dish." "You know, this is one of the first tamales I've had where you can actually taste the husk that it's cooked in." "The chicken tamales that Tiffany made from Mexico, those were amazing." "This one just, like, pops in your mouth." "Yeah." "Thank you." "Ooh, I like the flavors in Kenny's dish a lot." "I like the green curry." "It's not too coconutty or rich." "Like it had a lovely subtle flavor to it." "Some Thai food, you're, like, crying because it's so hot." "Others, it's so bland you don't taste anything." "And this is like the perfect in-between." "I used the wrong cut." "It's awful." "I'm..." "Going home." "Unless somebody else's is terrible." "Do you think I might not go home, then?" "I don't think you'll go" "I didn't taste the rice and the beans, but you won't go home for that beef." "I want to thank you for joining us." "Thank you." "Thank you so much for having me." "Always a pleasure." "And for the rest of us, let's head out to judges table." "You set us up for a different experience." "Wow, it was like a little nightmare." "So I just take that plastic wrap, and make sure it's beautifully tight over the toilet." "Alex comes in, I'm like..." "Don't use the bathroom." "There's something for Stephen." "Okay?" "Stephen comes in." "He's a little tipsy." "He walks into the bathroom." "[Water trickling]" "And then he starts laughing!" "[Laughing]" "What is your [Bleep] Malfunction, bro?" "[Laughing] Did it splatter all over?" "[Laughter]" "I was like, "what's on my nads?"" "[Laughter]" "Hit his balls!" "[Laughing]" "His nuts are on the [Indistinct]." "[Laughter]" "It's on the floor." "That's funny stuff right there." "[Laughing]" "I don't think there's anything on my dish that I didn't eat, okay?" "It was all combined." "Maybe it didn't scream Spain." "We'd like to see Kelly..." "Kevin..." "And Tiffany." "At your earliest convenience," "Stephen's gonna need some Tums." "[Ominous music]" "♪ ♪ the three of you had our most favorite dishes this evening." "Thank you." "Thank you." "Tiffany, it seemed like you were enjoying this challenge a lot." "[Laughs] Yes, I was." "I treated this like I didn't have immunity." "I want to win;" "I don't want to just stay just to get by." "Sometime, tamales can be a little dry for me, and I'm always looking for condiments or I'm looking for more meat." "And I think you did such a great job of combining all of it together." "The dish was really delicious, and it made perfect sense." "Thank you." "Kevin..." "I don't know anything about Indian cuisine." "Uh, it's my first time cooking something inspired by India." "The fact of the matter is you knew how to braise the chicken to make it tender." "Knowing that you needed something to cool it down, but didn't just do a straight cucumber raita." "You did your own thing with it." "I thought that was brilliant as well where you don't have to do authentic food for it to be good." "Nice work." "Kevin, I love the way you layer the entire dish." "Very nice homage to India." "Thank you." "I appreciate that." "Kelly." "This is a good example of why local food works." "Because you don't have to do a lot to it." "You can just present it, beautiful as it is, and you have great results." "So nice job." "I just came back from Venice, Italy, and I was able to enjoy a great carpaccio." "And you honor that carpaccio." "Honoring a tradition, but at the same time, bringing your personal touch." "That's what you did today." "Thank you." "Jose, as our guest judge, please announce the winner." "The person that did the best representing the integrity of those ingredients of those countries..." "Is Tiffany." "[Whispers] Yes!" "[Applause]" "Good job." "Yes!" "[laughing]" "I win!" "Yay!" "And we have a surprise for you." "You will be receiving $10,000, furnished by Dial Nutriskin." "Wow!" "A $10,000 tamale." "Whoa!" "[Laughing]" "My wedding is paid for." "So I'm really excited to see what my fiance's gonna say." "[Laughing]" "We'll have a clean start, you know." "It's not--not starting in debt." "That's awesome." "We're also matching that $10,000 with a donation in your name to a charity near to Chef Andres' heart," "D.C. central kitchen." "So wonderful." "Wow." "I'm very touched." "Really, thank you very much." "And thank you." "Please send back some of your colleagues." "[Applause] Way to go!" "Good job." "Unfortunately, they want to see Alex..." "Stephen..." "And Ed." "Good luck, guys." "Good luck." "Oh, that's me." "Stephen, Alex, and Ed, you had the three least-favorite dishes of tonight's party." "Stephen, let's start with you." "I think the idea for your rice was perfectly fine." "But it was broken." "It was mealy." "It was overcooked." "And then there was the chimichurri." "When you use that word, chimichurri, you set us up for a different experience." "I mean, instinctively," "I go to Argentina." "Regardless of whether it was Brazil or Argentina, if your rice was cooked correctly, the flavor was right, and the steak was nice and moist and juicy, you probably wouldn't be here." "These are basic things." "Cook the steak right." "Make the rice right." "That's it." "So, Alex, you won the last challenge, and now you find yourself at the bottom." "When I saw the flag of my country," "I was like, "no matter what," "I'm gonna enjoy this dish."" "But, wow." "It was like a little nightmare." "Uh, I, uh..." "I screwed up." "I mean, I'm really upset with myself." "I got really excited when I heard" "I was gonna do Spain." "I love Spanish cuisine." "And I got too excited, and I couldn't edit myself." "I met with Chef Tom, and Tom said," ""you know, it doesn't have to be a Spanish dish." "Just needs to be inspired by Spain."" "So it's my fault?" "No, no." "I was not trying to imply that at all." "The cooking was the problem." "I had dried out meat." "The sauce was so thin and watery." "It wasn't strained it wasn't reduced." "There was nothing that reminded me of Spain." "Nothing at all." "Ed..." "Actually, I enjoyed the clam sauce." "I think your main problem was that you overpromised and under-delivered." "You began the description of your dish with sweet and sour." "Sweet and sour were nowhere to be found." "The duck part of it would have been much more successful if you had rendered some of the fat out of it first." "I mean, you're shaking your head--you know." "It would have clearly been a lot better if you had that nice, thin, crackling duck skin." "It's obvious--you see that translucent piece of fat, and then you got a little crispiness on top." "I hate--I hate that." "We hate it too." "We'll call you back in a bit." "It's Ed." "He's going home." "[Laughter]" "I just keep killing myself." "Like, I could have done something else." "This is a touch challenge." "Because you're a Chef doesn't mean you know the world." "Stephen, uh, cold chimichurri--do a sauce that, you know, is not Brazilian." "The garlic was so pungent, and that rice was mushy, it was mealy." "It was not done well." "You know, I [Bleep] Up a rice dish, dude." "Ed's dish disappointed me mostly because the description, of it sounded so delicious." "What I can't understand is why he didn't render the fat earlier." "Let it sit there and get all that fat out of it at the beginning." "Tell me tea-smoked duck," "I want smoke." "I want to get some smoke." "I want to get some flavor." "You think of Chinese food, you think of flavorful food." "Really seasoned food." "There wasn't much flavor." "There wasn't even enough salt." "For me, Alex dish..." "Not because he didn't represent the country of Spain well." "His techniques, the ingredients he chose, quite frankly, the way he presented the plate didn't live up to expectations." "I think you can take beef cheeks and red wine and olives and egg and bone marrow and give that to somebody and get a great dish." "The mistake was, he's not a g-- he wasn't good enough to make those flavors work together." "That was my first time on the bottom." "And I think I'm done." "I'm a little bit surprised that Ed is on the bottom." "Ed's a very strong Chef." "Definitely hits home that we're all vulnerable." "I ended up on the bottom." "It's [Bleep], because..." "It's with Alex." "It sucks, I mean, uh..." "I'm embarrassed, actually." "It was a touch decision, but I think we have our answer." "Sure." "[Ominous music]" "♪ ♪" "Chefs, our challenge tonight was to create dishes using inspirations from various countries." "In most cases, we saw inspiration." "It was the cooking technique that fell short in all these dishes." "Stephen, the rice was just an absolute mess." "The chimichurri was overpowering." "The dish just fell apart." "Alex..." "The cooking techniques were sloppy." "We didn't see cooking skill at all." "Ed, you offered us a tea-smoked duck." "Didn't get enough smoke." "There was a lot of fat in the duck." "A technique that you should have been able to accomplish easily." "Stephen, please pack your knives and go." "It was an honor to be a part of the process." "Thank you very much." "I'm disappointed of my fatal errors." "And to go home on cooking techniques is probably the-- the hardest thing." "Looks like I won a trip to Vegas, guys." "Ohh." "Going home." "Bye." "Love you." "I love you too." "I really enjoyed being on Top Chef." "Ha ha, buddy." "Take care, bro." "Just the overall experience of it." "Bye, guys." "Chef!" "People don't know how hard and how intense this competition is until they come here." "There could have been 1,000 other people that would have died for my spot." "Top Chef chose me." "And that was a victory in itself." "But somebody's gotta go, and tonight, I was the guy that fell short." "Next, on Top Chef..." "Restaurant wars is the reason that we're all here." "I'm concerned about Alex." "It's like everything done over today." "To see Angelo get this ramped up is crazy." "It's not gonna work." "Please." "No talking in the kitchen." "'Cause I'm gonna blast somebody and you don't wanna see me mad." "Overcooked." "Amanda, it's a recook." "It's because I was resting them underneath here."