"Previously on Top Chef..." "We will be cooking at the CIA headquarters." "I love spy stuff." "Ed, what's your spy name?" "It's Muffin Winthrop." "You know, Angelo bought puff pastry just like John did." "He could definitely go home for it." "For the first time in the competition," "I feel a little bit lost." "The pastry was a little hard." "I would have preferred to see less disguise and a better dish." "Wylie, please do the honors." "Tiffany." "Yes!" "In all your cases, your cover was blown." "If there was any disguise, you disguised yourselves as really poor cooks." "Alex, 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 Nutri Skin." "Top Chef Season Seven, Hail to the Chef." "♪ Top Chef 7x11 ♪ Making Concessions Original Air Date on August 25, 2010" "Come on, Eddie, wake up!" "Let's go, man." "Let's go, ed." "Just two more minutes." "[Laughter]" "Hey, girl." "You looking rough in the morning." "[Laughter]" "Oh, my gosh, Eddie in my dress." "Who knows what goes on in his mind?" "He's just walking around, and, like, all of this nasty chest hair's out and hairs from down-- it's, like, pretty gross." "Everybody does want to be Tiffany." "Why wouldn't you?" "Hello!" "Ew!" "You're nasty!" "[Laughing]" "At this point in the competition, we're just having fun with one another." "But at the same time, the pressure's on big-time." "There are six Chefs left." "Alex is gone." "Amanda also ended up on the bottom." "I wasn't all that surprised." "I would like to see her go home." "Being at the judges' table, it was very heart-piercing." "I gotta clear my head, and I gotta focus." "When I was young, I used to cut out pictures of all famous four-star Chefs." "I'd have a room." "I'd light candles." "And every single day, I'd go kneel and, like, pray before them." "So this is something I really, really want, and it really, really means a lot to me." "Angelo's a little weird sometimes." "He actually reads Anthony Robbins books, and he talks to himself and, like, says mantras, like," ""you're gonna plan..." [laughing]" "Stuff like that!" "All right, guys, let's go!" "Whoo!" "Whoo!" "Hello again, Chefs." "All:" "Hello." "Please welcome Chef Rick Moonen." "He is a Top Chef MRMters alum, as well as Chef and owner of RM Seafood in Las Vegas." "Hello, Chefs." "How are you?" "Good." "Rick Moonen is a seafood guy, which is pretty close to my heart." "It's pretty amazing to me to be in the presence of someone so great." "I'm hoping it's gonna be some type of seafood challenge." "Only six of you remain to fight it out for the title of Top Chef-- top dog..." "Top banana..." "The big cheese." "People are kind of like, "what the..." "What are you talking about?"" "We don't want someone who's just a flash in the pan." "Do you see a trend here?" "Your quickfire is all about idioms..." "Food idioms." "You'll each choose an idiom to inspire your dish." "There are definitely some funny idioms, and some that I think are a little risque." ""Hide the salami"..." "[chuckles]" "I kind of strayed away from that one a little bit." "And the winning dish will go into the repertoire of Schwan's, the country's largest home delivery frozen-food provider." "I think that's pretty awesome." "I wonder, would they put our name on it?" "That would be even cooler, you know?" ""I got a frozen meal." "What you got?"" "[Laughing]" "Kevin, based on the knife pull, you choose first." ""Bring home the bacon."" "I choose "the big cheese."" "I don't immediately know what I want to do with cheese, but I like cheese." "Should be doable." "Hopefully, you won't have to have sour grapes." ""Hot potato."" "I'm trying to decide between the fish or the beans, so I said, "let's go for the beans, and then put a fish on top of that."" "You all have your inspiration." "Your time starts now." "[Energetic music]" "Down, going down." "♪ ♪ my idiom is "the big cheese,"" "I think my dish might make a good Schwan's frozen meal, because the Mac and cheese out there in the frozen-food section-- it's a little lackluster, and I used to be quite the aficionado, because before the age of 15, I think that was all I ate." "Ed, can I use that pepper mill?" "Yeah." "I'm not a big fan of Amanda." "She's annoying." "She's a slob." "There's no paper towels?" "[Bleep]." "She has no technique." "I think she's just been lucky the whole time she's been here." "Behind, incoming." "A lot of people talk a lot of trash about Amanda, but I think Amanda's a dark horse." "She's actually very smart, and she just sneaks by everybody." "Anybody have anything in the oven burning?" "I think it's a tomato skin on the grill." "My idiom is "spill the beans."" "And dry beans can take a little while to cook, so I'm using canned beans." "So we really need to try to develop some flavor here." "I don't want to be that person on the bottom." "Hot." "I'm, like, a very organized person." "The other Chefs seem really disorganized." "So I feel good." "I know that I can cook a great chicken breast with a grape puree." "[Blender grinds]" "Angelo is trying to come back from a particularly embarrassing judges' table." "Angelo's a little crazy right now." "[Laughing]" "Angelo's fish-- there's a lot going on, and eccentric people sometimes cook eccentric." "[Shouts]" "I wanted to feature bacon as much as possible." "I have it three different ways, and I think my dish is better." "Done playing games." "No more messing around." "I need that pepper mill back, Amanda." "Where is it?" "Ed looks like he's about to die." "He's making gnocchi in an hour." "Look across the kitchen, and all I see is sweat and a red face pop out behind it with, like, a crazy look in his eye." "We're all so close to the finals." "It's pretty intense." "Five, four, three, two, one--hands up!" "Utensils down." "Hello, ed." "How are you?" ""Hot potato" was my idiom, and I made a hot potato gnocchi, spring vegetables, wild mushrooms." "What kind of herbs do you have in the gnocchi?" "Chopped chervil, parsley, chives." "Lovely spring dish-- thank you." "Thank you." "You had "spill the beans." "Spill the beans."" "I did a pan-seared cod over some stewed cannellini beans and red kidney Bean." "How did you get the beans to cook in one hour?" "I actually used canned beans." "I really wanted to develop some flavor, hence the bacon." "Interesting." "This way." "I did bacon three ways." "There's a bacon puree, chopped bacon, and a real light bacon froth." "I did a poached egg and snap peas." "Kind of like a little bit of a breakfast theme." "Exactly." "There's something aromatic in there." "There's, um, thyme, chervil, and chives." "There's no way that Kevin's dish could be frozen." "He didn't take into consideration the guidelines of the challenge." "Today I have, um, pan-roasted chicken breast over caramelized brussels-sprout leaves with golden raisins." "I have a red-grape sauce and then just some fresh grapes to kind of show off the true texture of the grapes." "It's interesting." "You had "bigger fish to fry."" "Fried tilapia satay, if you would, and then we have an asian tartar sauce." "And I actually coated the fish in an ancient chinese preparation, where, typically, they take glutinous rice and water, and when it gets really glutinous, they coat the fish in that, and then they fry it," "but I didn't have glutinous rice, so I used cornstarch and water." "Rick Moonen is a guru of seafood." "Unfortunately, doesn't really say much and moves on." "I made my favorite way to make macaroni and cheese, which has bacon, jalapeños, mushrooms, cheddar, gruyere, and a smoked mozzarella, and I've served it with a pork chop." "So you kept it nice and light." "With Mac and cheese, I figure you either go big or go home, so..." "Which dishes were the bad eggs?" "Well, the least favorite of mine..." "Was Kelly's dish." "The brussels sprouts and the concord-grape puree was a little bit odd." "It just didn't sing." "Unfortunately, Amanda..." "It was kind of like a sledgehammer to the gut." "It was a real heavy-handed dish." "For the first time, I disagree with them." "I really thought my Mac and cheese was good." "I'm, like, having my own personal pity party inside my head." "I'm like, "well, nothing I'm gonna make" ""is gonna be any good, so it doesn't really matter what you make, does it?"" "Okay, whose dishes were more your cup of tea?" "One of my top choices was "bring home the bacon"" "Kevin." "And you did a really great job." "You brought it to a new level of lightness and balance, and at the end, I just wanted to pick that plate up and lick it clean." "It was really delicious." "Thank you, Chef." "I really liked Ed's dish as well." "The gnocchi was well-conceived." "It was very light, and everything on that plate was, um-- was well thought out." "Rick, which dish would make the best frozen meal?" "It would have to be..." "Ed." "Thank you." "[Applause]" "Congratulations, ed." "Not only have you won the quickfire, but your food will be offered through the Schwan's home-delivery service." "All right, cool." "Thank you." "Thank you." "Ed won." "You know, congrats." "I could totally see his face on the packaging." "I think it'd look really amazing." "He kind of does look like a potato, actually." "[Laughs]" "Are you also doing a cart?" "Am I also doing what?" "Cart!" "Are you doing a cart?" "Ed's yelling at Tiffany." "He's out of control." "[Loud clattering]" "For your elimination challenge, you'll be cooking for one of the oldest sports institutions in the country." "We're taking you out to the ball game." "[laughs]" "Cool." "I love baseball." "I mean, I'm half Dominican." "Baseball's in my blood." "Even till this day," "I still want to be a professional baseball player." "You will be serving high-end concession-stand food at nationals park during their pregame." "I think this is gonna be really fun." "I'm hoping we get to meet some players, and the new stadiums are serving crazy delicious cuisine, so the sky's the limit now." "You'll be working as one team to make at least six dishes." "The last team challenge didn't go well." "Then we have six separate starches on the table." "What are you talking about?" "We're losing the subject." "Let's try to figure out if-- lord have mercy." "I hope that doesn't happen again." "Time starts now." "All right." "All right." "I don't think it has to be one concept, but I do think, like, if we all make beef, they're gonna be like, "wait, you were a team." "You gave us six beefs."" "In this planning period, Kelly talks a lot." "If Tiffany makes a sandwich, does she feel compelled to put something with the sandwich, like, uh, some sort of" "I don't know-- french fry or..." "You know what I'm talking about, how normally something like a sandwich is served with..." "Something." "I'm thinking to myself," ""oh, Buddy!"" "Because Kelly's trying to take control." "I would like to do something cold using crab." "I was thinking some sort of crab cake." "Can you go fish instead of shellfish?" "Yeah, I can do-- yeah." "Kelly is always thinking about herself, which, by the way, is really, really annoying." "As far as the menu planning," "I don't really feel like we're working as a team." "We're definitely every man for himself." "Go Phillies." "Go Red Sox." "Go Dodgers?" "Who?" "Dodgers?" "Can I have one more chunk like that?" "That's fine." "That's fine." "How big are they frozen, into, like, five-pound increments?" "I was born and raised in Boston, so I'm definitely a Red Sox fan." "Okay, I'll take five pounds." "Growing up, we'd go, me and my dad, all the time." "So I want to make something fried, incorporating ballpark flavors." "This will work." "Oyster sauce, sesame, hoisin." "My dish is going to be almost like a dim sum." "It's basically the white, steamed buns with the sweet pork inside." "You don't have any other rolls in this-- no, we have these hot dogs." "I'm going back and forth from the baguette to the bun, and it's not what I want, but I end up choosing the hot-dog bun." "These days at a ballpark, you can get pretty much anything." "I want to make a statement, so I'm going to make a tuna tartare." "I'm making a chicken skewer with romesco sauce, crispy potatoes, and a smoked paprika aioli." "It's approachable." "It's something that people are familiar with." "Some of the competitors are doing things that maybe I wouldn't do." "I would never do tuna tartare." "It's not baseball food, but we'll see." "I'm about $100 under, guys." "Uh-uh." "Got it?" "We have three hours to cook for the concession stand challenge." "I realize that my pork needs a minimal 2 1/2 hours to braise." "I'm thinking that this is a serious issue here." "In beaumont, we have the state fair, and there is this place that does Italian sausages, peppers, and it's so freakin' good." "So, you know, I decide that I want to do a version of that." "Who freakin' wanted to make these freakin' meatballs?" "I decide to tartare my tuna tonight." "I don't want to have a temperature-sensitive mise-en-place project when I walk into a kitchen that I've never seen before-- no way." "I looked around, and Angelo's talking to Amanda." "Make sure all the sinew's off and just go right through it-- it's beautiful." "Angelo does want to win, and I wouldn't trust him." "Elongate it." "It's real easy." "If Amanda listens to Angelo too much, she's an idiot." "I mean, bottom line is, it's still a competition." "This one's gonna run right down to the wire." "I want to do these shrimp-and-corn poppers." "I decide each custom will equal three pieces." "If you do the math, with 150 pple," "I get to make 550 of these things in an hour." "62..." "I'm freaking out." "I'm thinking, "ed, was this really the right thing for this challenge?"" "Are you also doing a cart?" "Am I also doing what?" "Cart!" "Are you doing a cart?" "Ed's yelling at Tiffany." "He's out of control." "You fall victim to the pressure, then you're not gonna make good decisions." "Thank you." "And you can be sent home for them." "I call him the tasmanian devil now." "He's like a Tornado that just goes through the kitchen." "The homestretch!" "Homestretch!" "[Loud clattering]" "Behind, behind." "Last minute's absolutely out of control." "I'm telling myself, "you can do it." "Keep going."" "All right, go team!" "Let's go!" "We're gonna have to, it looks like, run a service out of that thing." "I don't know why it never crossed my mind that we would need someone to take orders for our team." "I don't know." "That just never entered into my thought process." "People are gonna order." "Are we just supposed to put food out?" "There's a lot of question marks." "We're not sure exactly what to expect, because we've never seen this kitchen before." "I actually can't, though, because I have my whole thing set up to cook my crab cakes in batches as we go." "I think Kelly's very methodical, very strategical." "She does it in a very subtle way." "I think it's pretty ingenious, but I think it's pretty ballsy too." "Mm-hmm." "Angelo steps up and says, "I'm gonna do it."" "That's it." "So now it's his problem." "There's no way we can all do six orders and put the food out." "Chill out, please." "Chill out." "No, I don't have to chill." "I don't have to do a [Bleeping." "The nationals' park is amazing." "It's a beautiful park." "You can tell it's brand-new." "Our challenge today is to cook elevated baseball food at a concession stand." "We have decided that Angelo will take orders, but I don't trust him, so I'm a little bit nervous about it." "We need to figure out who's doing what." "This concession stand is tight." "We're gonna really have to organize this and be efficient." "I'd like to work right here." "You're not using that, though, right?" "I just need this corner here." "Fine." "[Energetic music]" "♪ ♪ how am I gonna take orders and cook at the same time?" "Ha!" "Guys, we gotta talk about this, 'cause there's no way that I can plate and take orders." "The previous night, you know, I stepped forward, and I said I would expedite." "As we get to the ballpark, I realize that, why am I gonna put myself out on a limb, and then how do I know that that person who's gonna be plating my dish is gonna not just concern themselves about their dish?" "Kelly, you have a guest here." "Here." "I really don't want to go home." "So then I'm like, "okay."" "I'm like, "here's your guest check." "Here's your guest check." "And here's your guest check."" "We're not doing it that way." "That's not gonna work." "That's not gonna work." "Are you joking, Kevin?" "It's not gonna work that way!" "There's no way we can all do six orders and put the food out." "Kitchens, restaurants, whether it's fine dining or a McDonald's or anything in between, does not run that way." "There's a system." "Without a system, it doesn't work." "We should establish a better system." "So chill out, please." "Chill out." "No, I don't have to chill." "I don't have to do a [Bleep] Thing." "All right." "You're the bad boy on the show." "No, I'm not bad boy." "You're passing [Bleep] Out." "We should have discussed it earlier." "Sometimes it's a little but funny when Kevin starts yelling." "You want to tell him to calm down, 'cause he'd get more accomplished in a different way." "I'm pissed." "I mean, like, I don't work for you." "You're not gonna pass the pads out and just tell us it's a game plan." "You should have never said last night you would take that role." "You put yourself up in that position, and then today you want to change." "It doesn't work like that." "Guys, could we just decide on this?" "Any suggestions, guys?" "I'll take the orders." "Who wants to do my dish?" "I mean, I'm doing my arancinis." "Uh, I can do your dish, Angelo." "I can cook." "I can't do that." "You can put up the orders." "Or I can put up orders here." "I don't want to get into it with Kevin." "You know, I know emotions are high." "It's tense right now, you know." "The hour's just flying by." "Ed, do you want me to show you the proportionings?" "I decided I'm not gonna do it anymore." "Are you joking?" "Yeah, I'm joking." "Don't worry." "Ed's taking my dish for this challenge, and I'm kind of concerned, because Ed's weakness is that he tries to do way too much, so I'm not too thrilled to put all of my trust in him." "Hey, Chefs." "How you doing, man?" "Let me introduce you to some of the players that'll be eating your food before the game starts." "That's Adam." "We got Matt over here." "That's John." "Three ballplayers come by" "Adam Dunn, Matt capps, and John lannan." "It's really cool." "It's a pleasure to meet you." "These baseball players are pretty cute." "You don't realize it when you see them out on the field and they're really far away, but when they walk right up to your concession stand, it makes a girl a little weak in the knees." "Damn, you guys are big." "5'10", man." "[Laughing]" "That looks really good." "Aw, thanks." "They're the largest men I think I've seen." "There's 25 minutes left, and all I can think of is, like," ""tom, get the hell out of here." "You and your tree trunks, leave."" "See you in a little bit." "Thanks." "Thank you." "Smells good back here." "Behind." "Behind you." "Remember, we're serving on this side over here." "Kelly, I have an open-faced crab cake bit." "Is that correct?" "Yes." "I'm a little concerned." "My bacon is very thick-cut bacon." "There's a chance that it might be too salty, and I only have enough bread really to serve it open-faced, but I just kind of need to keep moving forward and not spend too much time freaking out about it." "Amanda, yellowfin tuna tartare, fava Bean puree, pickled beets, and asparagus, yes?" "Yes!" "As time is ticking down, I notice my tuna's not red." "It looks a little Gray." "It's starting to oxidize-- not good." "I could have probably helped Amanda." "She should have analyzed the whole point of fabricating the tuna." "She should have put oil on it so it doesn't oxidize." "But I'm helping myself." "I have no time." "Can you and ed give this a taste?" "Sure." "Kevin asks me to taste his dish." "I'm very honest, not like Angelo." "It's good, but you're not getting the salt when you're picking it up." "I'm sorry." "Nobody is going home 'cause of me." "Chicken skewers, red-pepper sauce, shoestring fries--heard?" "Yes, Chef." "Everyone is definitely feeling the pressure." "There's a lot of tension." "You need all these buns in here, bro?" "I didn't expect you to be here." "Well, do you want me to go home?" "I can go home." "Okay, let's make it work." "All right." "Angelo's pissed off, but he's gonna take all the orders." "He shouldn't have taken on that role if he couldn't handle it." "56 seconds." "About to get ugly, boys and girls." "It got ugly the first day you walked into this place." "Hello." "Hi, there." "Crab cake bit." "One crab, please, Kelly." "One meatball sub, two all day." "One sub." "Service begins, and we see lines of people." "I'm like, "okay, did all 150 show up at the same time?"" "Those orders start rolling in." "Yes, ma'am." "Crab cake bit." "Meatball." "Meatball sub, please." "Three meatballs." "Three meatballs." "Meatball, please." "Four meatballs." "Four meatballs!" "Angelo starts calling out orders." "Crab cake bit." "Meatball sub." "Crab cake bit." "And all I hear is meatballs and crab cakes." "Kelly, add on 100 crab cakes." "Crab, crab, crab." "Meatball sub." "Seven meatballs, eight meatballs." "One meatball." "I'm feeling very excited to be, you know, among the popular choice." "Whoo!" "It shows that the concept--it's appropriate for where we are." "Meatballs in the window!" "What's up, guys?" "What do you want, man?" "I'll try one of each." "One of each, please." "The fans are all lined up." "The ballplayers are in your face." "They're like, "let me taste that." "Oh, that looks good."" "Do you like this tuna?" "Tuna's real good." "How do you eat this-- like this?" "That was mine, man." "That's good." "Crab cake's good." "You want one?" "Yeah." "Come on, take a bite." "What do you think?" "Mmm!" "I made it myself." "Thank you." "The skewers are awesome." "Feed me." "That's right." "Is that delicious or what?" "That one's pretty good." "The pork hoagie." "Yeah." "I'm going with the pork sandwich." "Meatball sandwich, please." "The meatball's my favorite." "I'm thinking about going up there and getting seconds, stick one in my back pocket, eat it about the sixth inning." "Can I get one fritter, please?" "One fritter, yes." "Dude, these Risotto balls are unbelievable." "You know what I think about these things?" "It's like I chewed a caterpillar, and it exploded in my mouth." "Let's go get ready for the game." "I had everything." "Was it good?" "Meatball's definitely my favorite." "You got to get down and dirty." "You got to get down." "I need some beer." "Good?" "I don't have a problem licking my fingers." "Kelly, make sure you save enough for the judges, okay?" "Oh, yeah, I have lots." "Guys, please make sure you have enough for the judges." "Hello." "Hi." "I have an open-faced crab cake bit with a spicy herb aioli and some sweet-potato fries that I've seasoned with old Bay." "So, um, formed 300 meatballs and did a nice marinara sauce with basil and garlic and onions, some Italian bread, a basil Pesto, and fresh mozzarella cheese." "I did a tuna tartare, seasoned with shitake mushrooms, fennel, meyer lemon, and a fava-bean puree." "I know my tuna tartare's Gray, and I am worried about serving it to Rick Moonen and Eric Ripert." "They're both famous for fish, but I actually really like the flavor." "Hopefully, the judges are gonna be judging first and foremost on the taste." "I'm gonna tell you something, man." "What?" "Raw fish at a stadium-- that takes some baseballs." "[laughs]" "I really don't want to eat a tartare with the color of my tuna being so Gray." "I think Amanda did a nice job with the vegetables." "They're cooked properly." "It adds a little texture." "Tuna tartare is excellent." "And I thought I wouldn't have enough tuna." "If anybody ordered the crab cakes, please feel free to grab one of those." "They just came off the griddle." "Who knew bacon and crab went together?" "Oh, my God, I think bacon goes with everything." "I think Kelly's dish has got some good flavor." "It showed off the flavor of the crab." "I find the crab cake a bit salty." "If the aim of the concession was to get you to drink more beer, perfect dish." "Is this a meatball sub?" "Yes, it is." "Okay, thank you." "You're welcome." "Tiffany took the classic Italian sausage and brought it up to the next level." "I find it a bit difficult to eat." "You have to take charge." "What about your meatballs?" "Meatball's excellent." "Clearly, I finished it." "Three fritters, two pork, one pork is large." "You're getting cheap over there." "Little more pickle?" "Yeah." "That's what she said." "[laughs]" "Pork." "Pork in the window." "Earlier on was stressful, but now everything's going smooth." "You know, Angelo and I are kind of joking with one another." "If you don't like it, he made it." "No, I'm joking." "We're all on the same page now." "The energy's great, except from Kevin." "His perspective needs to be more optimistic and more positive." "Good afternoon." "This is the sweet glazed pork." "It's served in a, uh, lobster roll, with a spicy cucumber, asian pear, sesame condiment." "I have a skewered chicken." "On top will be a little romesco sauce, scallions, shoestring fries, and a smoked paprika aioli." "Right here, we have the, uh, shrimp-and-corn fritters." "Careful-- they're very hot inside." "Don't burn your mouth." "I feel good about the product that I'm gonna give them." "I proved to myself that I could physically get these fritters done, and I did." "I really think that ed did a pretty good job here, you know." "I mean, the outside's crunchy." "It's got great texture." "Inside's creamy." "It stayed hot in the middle." "The corn's nice and sweet." "That's really good." "It's spicy, but it's not too spicy." "Anyone for chicken?" "My dish is not getting a lot of orders." "I'm a little bit nervous." "I'm not sure why." "I placed the french fries on top to give a little crunchy texture to the dish." "I wanted to make a really good bite for the judges" "Kevin's chicken tastes good because it's very moist, but I'm not a fan of those shoestring potatoes on top, because they became very soggy." "The chicken was not pushed far enough down on the stick, and I think I kind of impaled the back of my throat." "Because of all of those choices, chicken is the least interesting." "Why would you come to a ballgame and order chicken?" "Hello." "Can I get a sweet glazed pork?" "I need one pork, ed." "One pork." "Angelo's sandwich, for me, has way too much bread." "A hot-dog roll is tough to use, because it is a little more doughy." "It's really soft too." "Nice heat to it, but there's no finish." "The bread kills the finish too." "It does." "Pickles are great." "They're crunchy and spicy." "The pork is so tender." "Really good sweet bun." "And we have one more coming." "We went with the pork first and the meatball second." "What I like the best so far is the crab cake." "All the flavors just went together really well." "It was cooked beautifully." "The sweet glazed pork sandwich-- uh, very delicious, marinated perfectly." "We're closed?" "That's it?" "It's a wrap?" "End of service, I have very mixed emotions about my food." "I didn't execute, as far as presentation, at the level I wanted to." "I'm starting to overanalyze it, and anxiety's setting in." "They served a lot of people today, and they couldn't have done it unless they were working together, so I think they did a nice job." "Yeah, it was a nice variety of food." "There's no "I" in team." "Let's get 'em all out here." "Come on, let's go!" "First of all, for the record, I started getting nervous, and I'm thinking, "okay, well," "I have to start looking out for lf."" "Love, you sleeping?" "Good morning, my love." "Good morning, sweetie." "So my fiancee lives in Russia." "I live in New York." "We've only seen each other a couple of times, but we literally talk, you know, every night, for, like, five, six hours." "When we were in France together recently, you know, I asked her to marry me." "I'm gonna go crazy when I see you." "I can't wait." "Are you excited?" "[Laughs]" "When I win the money for Top Chef, first thing I'm gonna do is get my fiancee from Russia over here and, you know, work out all the issues with the visa." "That's the priority, first priority." "I love you so much." "Mmm." "[smooching]" "Bye, baby." "I love you." "Bye." "...Ahead of a hitter 0 and 2." "That's gone!" "Adam Dunn with a shot into the right field seats, and that's 2-0 Washington!" "Of course, of course." "Every single time." "Every single time." "Hello." "All:" "Hello." "We'd like to see..." "All of you at judges' table." "[Suspenseful music]" "♪ ♪ one of you will be going home tonight, and the five remaining Chefs will be one step closer to the finale." "♪ ♪" "Angelo, how did you wind up running the orders?" "We discussed that somebody should take the lead, and because I have a sandwich shop," "I said, "I'll be more than happy to do it."" "No." "I'm sorry." "The way it happened wasn't quite like that." "I think, somehow, it was a little frustration on who was gonna do it, because something happened." "But then you came and handed and said," ""okay, well, everybody, do their own," right?" "There's an instance that occurred which made me say that." "Right." "Basic-- go ahead." "Well, you can finish, and then I could-- no, no, go ahead." "Okay, first of all, for the record, right when we were ready to serve, somebody said that they could just come any direction, so then I started getting nervous, and I'm thinking," ""okay, well, I have to start looking out for myself."" "So that's what sparked this." "Yeah, he made that decision last night." "I thought he should have waited till today before he spoke up and said, "I'm gonna take it on,"" "'cause you could easily say," ""yeah, I'm gonna take the orders,"" "and then realize that you might not be able to get your food out." "Let's move on." "We'll start with the Chefs whose food we enjoyed the most." "Ed." "You did a terrific job." "The center stayed creamy, which is an amazing accomplishment." "It was almost molten." "I really applaud your dish." "Thank you." "I liked the spiciness of the sauce, and, uh, it was easy to eat and not messy." "Cool." "So, yeah, it was a very tidy dish." "Um, Tiffany, yours was not, but it was also delicious." "[Laughing] So nice work." "Thank you." "For me, when I eat a hamburger, if some juice is not comin' out," "I'm not really enjoying it, so..." "We all really enjoyed the dish." "What I liked about it is your meatball, you could actually taste the cumin seed." "It was really, really flavorful." "You had to wrestle it a little bit, but I found that the fun of it." "Thank you." "As our guest judge, Rick..." "Well, this is a tough call." "I would definitely line up for both of your dishes, but as there can only be one..." "Ed." "Thank you." "Thanks." "Just completely stoked about winning, especially 'cause I was doubting myself the day before, making all of those little Risotto balls." "This makes it so much better for me." "As the winner, I'd like to present you with a copy of my book, the cook's essential companion:" "Fish without a doubt." "Awesome." "And you've won a trip to Australia, including airfare." "And you'll be staying at the Hilton Sydney, furnished by Hilton hotels." "Cool." "I won the trip to Australia for these things that totally kicked my ass." "Congratulations." "Appreciate that." "Thank you." "It's awesome." "Tiffany and ed, we'll see you at the next challenge." "Thank you." "And the winner is..." "And the winner is Eddie!" "Whoo!" "Congrats, man." "Thank you." "[Suspenseful music]" "♪ ♪ your dishes weren't as successful." "Amanda." "I like the fact that you tried to do something different in a ballpark." "I thought the vegetables were nicely done." "I think you know the problem with the tartare." "Yeah." "When you put too much air with the flesh, it oxidize and becomes black and gives the impression that the fish is not fresh." "I think that had I been doing that in a restaurant, then I would have tartared it that day." "I still think you could have." "I mean, I just got to poll your competitors." "Would you have done tartare the day before, or would you try to cut it the day of?" "I wouldn't have done tartare, and I wouldn't have done it the day before." "I was--honestly..." "I was afraid of being in the weeds there." "We all hate being in the weeds, but sometimes things are worth it." "Kevin." "I think you started off with a really great idea, but with all of the different ingredients that you, uh, pureed to marinate the chicken, it didn't really come across." "The chicken was that long, and to have a skewer in your mouth like that, it's not that easy." "And, unfortunately, the fries became very soggy because of the moisture of the sauce." "I probably concentrated on" "I know I concentrated on too much of trying to get everything in one bite so that you get everything all happening." "That's not really necessary." "It just didn't work." "Kelly." "Kelly, I thought that you treated the crab with a good deal of respect." "I liked the flavor of it." "If anything, it was a little soft." "What I think maybe it needed was maybe the crunch of the lettuce or a raw tomato." "It would have helped to bring a better balance and a textural integration." "I thought the crab was very good." "However, instead of serving a big piece of bacon like that, maybe slice it to make it less of that big, fatty slab of bacon." "Angelo, your dish." "The pork, it was really cooked well, but a lot of what the final product needed was sucked out of it, and it ended up in this oversized piece of bread, so..." "I mean, you have a sandwich shop." "The proportion of bread to everything that's inside it is so important." "It was noticeable." "There were two problems." "There was the bread, and there was the abundance of sugar." "Was there anything else in there besides the pickles and the pork?" "There was napa cabbage." "It was to absorb-- basically to cut the sweetness." "But napa is pretty, uh, sugary, too, napa cabbage." "That'll be all." "[Sighs]" "So..." "What'd they say about your dish?" "Bread was soggy." "Had you put it on a baguette," "I don't think you would be able to eat it." "Who cares what you think?" "We can wipe our ass with our opinions." "Kevin." "There was too much going on on the plate." "He had a romesco." "He had an aioli." "They're too close." "They're too similar." "Yeah, pick one." "Go with it, run with it, do it really well." "The skewer, for me, was too long, and it was touching the bottom of my mouth, and it bother me." "I still think the big mistake was putting the frites on top of the skewers." "It's like, "why?" That was the fatal mistake." "You can't eat it." "It was like..." "You got the thing sticking in your mouth." "Put a pile over here and call it a day." "Amanda." "It's ten pounds of tuna." "You cut it by hand." "Big problem was that she decided to cut that the day before." "Put it through a grinder." "I was offended by the color of that-- of the product." "I liked her vegetables." "I thought they were good." "I liked the fact that she had an idea to do something that was light, that was different." "Angelo's dish." "Part of being a cook is you do something, and you start tasting, you go, "okay, this is a little sweet." "How do I fix it?"" "And he didn't fix it." "And that bread is like a sponge, and it drank all the juice right away, and it became like a soft ball." "I liked Kelly's crab." "I thought she did that well." "The bit part was a problem." "It was the second half of the dish." "It was bacon, lettuce, and tomato." "The lettuce wasn't very good." "The bacon was too thick." "And the tomato was a tomato jam that wasn't very tasty." "It was kind of like a bait and switch, actually." "I mean, blt is a great sandwich, and then you don't get a bit." "No." "It's kind of a letdown." "It is what it is." "I'm at peace with it." "Let's get them out here." "Sure." "Absolutely." "[Suspenseful music]" "♪ ♪ today you went to nationals park." "You guys had to take over a concession stand and give us better versions of ballpark food." "Unfortunately, you made a few errors." "Kelly, blt part of your dish just wasn't right, not the right season for it." "The whole dish didn't come together." "Amanda, you made an err by cutting the tuna a day in advance." "It oxidized." "Kevin, soggy fries are just never gonna wow anybody, whether you're in a fine-dining restaurant or at the ballpark." "Sure." "Angelo, the sandwich was over-sweet, but also soggy." "♪ ♪" "Amanda, please pack your knives and go." "Thank you guys so much." "This has been an awesome opportunity." "Thanks." "Thank you, Amanda." "I'm so grateful that I did this." "I fought it out for a really long time." "I'm the only sous Chef that made it this far." "And my competition was really, really fierce, so..." "[Sniffles]" "Thank you guys." "It's been awesome." "I definitely surprised myself." "I feel like I came a long way." "I'm gonna remember this experience for the rest of my life." "[Applause]" "I feel like I pushed myself harder than I've ever pushed myself before." "Leaving Top Chef is, like, the hardest thing I've ever done." "next on Top Chef..." "Our challenge is to make a dish that's out of this world." "We have a very special guest-- buzz aldrin." "How is that feeling, stepping out?" "Magnificent." "This is the last challenge, and I know it's make it or break it." "Oh." "The atmosphere in the kitchen's intense." "It's anybody's game." "Damnit!" "No." "We have a problem."