Watch What Crappens - #2892 Top Chef S22E14 Part 1: Fin

Episode Date: June 16, 2025

This is part oneTop Chef: Destination Canada ends its season with a gorgeous meal and a new winner.. To watch this as a video recap, listen to our Love Island bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for our final Mounting Hysteria show in LA June 19 are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wondry Plus subscribers can listen to watcha crappin's ad free right now. Join Wondry Plus in the Wondry app or on Apple podcasts. This new year, why not let Audible expand your life by listening? Audible CA contains over 890,000 total titles within its current library, including audiobooks, podcasts, and exclusive Audible originals that'll inspire and motivate you. Tap into your well-being with advice and insight from leading professionals and experts on better health, relationships, career, finance, investing, and more. Maybe you want to kick a bad habit or start a good one.

If you're looking to encourage positive change in your life, one day and challenge at a time, look no further than Tabitha Brown's I Did a New Thing 30 Days to Living Free. In the audiobook, Tab shares her own stories and those of others alongside gentle guidance and encouragement to create these incredible changes for yourself and see what good can come from them. Trust me, listening on Audible can help you reach the goals you set for yourself. Start listening today when you sign up for a free 30-day trial at audible.com slash wonder ECA. That's audible.com slash wonder ECA. Watch What Cravins! Watch What Cravins! Who cares what happens when this Oh, Watch What Cravins!

Watch What Cravins! Oh, I need more food! Who cares what happens when this Oh, Watch What Cravins! Oh, hello! And welcome to Watch What Cravins! I'm Ronnie and that's Ben. Hi, Ben! Hi, Ronnie! How are you?

Good! Welcome to the finale day for Top Chef. Everybody, we are going to have our own finale day for the mounting hysteria tour, live in Los Angeles this Thursday, June 19th at the Fonda Theater in Hollywood. Come over and see us, okay? It's the last time we're ever gonna do it again this year. So come see us, we're gonna be recapping the valley.

Also, we're doing Love Island every day that we record, which is three or four times a week over on our Patreon. So if you're a Love Island person, be my person at our Love Island Patreon recaps. Those are really fun. If you wanna watch all our recaps and bonus episodes, you can do so at Patreon as well. If you want free videos all our recaps and bonus episodes, you can do so at Patreon as well. If you want free videos of our regular episodes,

you can find those on YouTube a week after they are released. Okay. So let's talk some Top Chef. How'd you feel? Well, felt good. I mean, it was pretty much the way I expected it to. You know, it was pretty much the way I expected it to There is some Top Chef news Top Chef adjacent news by the way, which is that last week NBC

Universal peacock announced the cast for the upcoming season of the traitors Which I was very happy included like five Real Housewives including the return of Dorinda Medley love that Lisa Rinna. I think she'll be great. Portia great choice. Candice we predicted great. There's a fifth one. I don't remember who it was, but very happy with whoever it was. I just don't remember who it was off the top of my head. Oh, I know.

I don't remember who to remember who the fifth one was. Well, if we think about that, the reason I'm bringing it up is because Kristin Kish wound up as a cast member for the Traders. How do you feel about that, Ronnie? I'm excited to see. I'm excited to see it. Yeah. You I mean, it yes, I am.

I just think it's like a weird choice. And this is not an anti Kristen thing. This is just more like, it's kind of funny to have a host of like, like Top Chef is like in the world of, you know, fine dining. It's kind of like a prestige show for Bravo. And I don't know. To me, it's kind of funny that they're having a host now being going back down to contestant level on a show that's like sort of trashier, like it's surprising to me because she could, it's kind of a risk, right?

That they could have like their hosts beyond this show of accusation, everything. So I just was very surprised that they chose Kristen, but at the same time it kind of makes sense because most likely the show will air from January until through the end of February or March. And that's probably when the next scene of Top Chef is going to start. So it's a good way to probably promote Top Chef. But it was still like, it was an odd casting choice to me. Well, it's odd because she's not a huge personality, you know?

But I'm excited to see what her personality is like in that environment for sure. Yeah, it could be very interesting. What if she's like really bitchy and mean? I would love that. I would love that. I would love that more than anything. She's probably be like,

I don't want to have to accuse you of this, but honestly, I'm sorry. I think that you're a traitor. I think there'll be a lot of that. Somebody like, I was in episode one, so here on episode two, I can tell you how difficult episode one was. And this is someone who's done this before.

It's not easy. This is not the easiest part of my day. So the housewives are Portia Williams, Caroline Stamberry, Candice Allen Bassett, Lisa Rinna, and Dorinda Medley is getting another chance, which is crazy. And watch them get rid of her first again. I will be surprised.

Riot. They better not. I think this is great because last season there were only three housewives and now we have five. So there's like some insurance that they make sure that there's like some housewife that will last for a little bit. Part of me, I hope that they do something

where they protect Dorinda where either they can either make her a trader, but I honestly think that Dorinda will be best as a faithful, but, um, uh, maybe they'll do something where she comes in late in the cage, the way Rob, um, Rob Mariano did or whatever. But anyway, I just had to bring that up because I just thought it was, it was so surprised that they put Kristin on, on this cast. It just felt like a different,

like the world of like Top Chef and the Traders did not seem like they were intersecting to me, but I guess we'll see how it goes. Yeah, I'm down for it. I'm down to see what that's about. And also I'm down for them to bring Padma on. Maybe if they open up that door, we can get a little hello.

Hello chefs. She just shows up at every round table like, hello chefs, I really didn't like the lamb tonight. I don't think we should be murdering anyone. I think this is wrong. Like Pat mounts the game. I'll tell you what's a good game. Checkers, I play it with my dear friend, Lena Waithe.

I play it with my dear friend, Lena Waithe. Alright, so here we are with Top Chef Season Final. It's the final, it's all on the line, guys. And Bailey is the first one, she's like, oh my god, Top Chef is no joke. It's like the hardest thing I've ever done. Do I even belong here? Oh God. I've learned to trust all the weird thoughts that I have, like lasagna today. Well, I wrote down my plan for the finale

and then I bruleed it and now I can't read it anymore, but I feel like it was good, what I can remember of it. And then we have Shwe who's like, well, I wanted to compete on Top Chef just for my business and for my grandma. And we're horribly in debt. Grandma's in debt too. I didn't expect the competition to reawaken my grandma,

but she's awake now and she's hungry. So I've got to cook for my grandma now. I sold my grandma to get the plane ticket to come to this show. And now I have to buy my grandma to get the plane ticket to come to this show. And now I buy my grandma back or I'm never going to cook another thing because I only cook for grandma. Grandma. And then Tristan is like chefs don't always get the acknowledgement that they necessarily deserve. But being on this experience is really special because I've been showing my point of view

through creativity and it's been a really great, long, extremely emotional ride. Since losing my father, Russell, I'm working on his determination and now I'm just gonna bust my ass even more and if you try to make fun of me, I'm just gonna remind you, my dad died during this and you can't make fun of me because of that.

Because it's too me. You can't make fun of me. So Bailey's like, that's insane. We're like looking at the Last Supper painting together and it is the Last Supper. And I just wondered, did Jesus eat lasagna? I just feel like this is such an important lesson, which is that we could be throwing our food at the wall or it could be considered art right now.

Why are we doing that? I'm just going to brulee this painting of no one minds. Yeah. She's like, you know, I mean, this has been done a million times last supper. And so that makes me think of my food. It's just stuff that's been done a million times, but you know, you gotta get quirky with it. You know, Jesus, I don't know, he had long hair, and liked carbs, made bread for people.

So I don't know, I'm really trying to tie this last supper thing to my own life. Quirky, just like Jesus. And so I was like, you know, Leonardo da Vinci had a grandmother and she literally don't link it. He literally says, he's like, hold on every second. Uh, guys, I've got something I've got to say about Leonardo da Vinci. You know what? He made something spectacular.

That's lasted through generations. And that's how I feel about food. All these things I'm taking from my mom, my grandma. I'm like, wow, it's amazing. Fun fact. My grandma was the Mona Lisa. Sorry everyone. Sorry to keep that secret for so long. I just didn't want to be judged by having a super famous painting grandma, but that's the truth. She did it.

She's a Mona Lisa. So, he's like, I can't wait to share my food to the world of Top Chef Grandma. That's my grandma legacy, grandma. So then Tristan is reflecting on the fact that Judas is the antagonist of the painting and is also the only one who is dark skinned and how stereotyping has been around for a long time. And so that's why it's his mission to increase the value of black food across the world

and he's ready for this. So they are like, wow, great painting. his mission to increase the value of black food across the world and he's ready for this. So they are like, wow, great painting. So Kristen then shows up and she's like, good morning chefs. Congratulations. I'm sorry to interrupt you. It's just funny to think about because basically

they look at it, they all look at the last painting and Bailey is like, quirky, it's quirky. And Shua is like, grandma. And Tristan's like, Judas. I never even knew the thing about Judas. That's pretty fucked up actually. I never even knew that about the painting, did you? I don't know who all the people in the painting are.

I'm more of like a star centered person. So I just look at Jesus. Everybody else I'm just like, why are those people like leave Jesus alone? Can the man have a meal? Everyone's like, Jesus, Jesus, blah, blah, blah. He's like, can I eat? I haven't eaten all fucking day.

I just spent 40 days walking through a desert, not eating anything. And you guys aren't gonna let me have my last fucking supper? Are you fucking kidding me with this? I was just like, I don't know who these people are. It's like, I don't know, it's like a party somewhere. Where's Anna Garten? Yeah.

So, so Kristen's like, good morning. By the way, them staring at this painting was about 15 minutes long. They're like, well, we've got an hour and 15 minutes to watch three people cook something. So let's stretch it out. So- Well, that is always the curse of the Top Chef finale,

isn't it? They're like, okay, everything that you said this season, just kind of get your stick and just repeat that over and over. So Bailey's like, quirky and insecure, grandma, grandma, grandma, I do it for the children. No, someday I want to paint a painting,

but it'll be my second to last dinner, Because that's kind of a little quirkier. Well, we were going to have Gail paint her version of The Last Supper, but unfortunately, we don't know how to paint never. Hi, this is Ghost Padma. I was alive until very recently when Ghost Judas ran me over with his Ghost BMW X7. What a great vehicle. You know what's funny? I'm just sitting here in heaven with Leonardo Da Vinci talking about the Last Supper.

You know, he said he meant that to be a lighthearted rob. Why are you all taking it so seriously? So, our song De Leo, that's what I call him because we're like friends now. And he said, you guys are taking this way too seriously. This was just an ad for old and times Nutrisys to the last supper. He was the first influencer of heaven. Haven't you seen his selfie? Jeez. So Tristan, so Kristen comes out and she's like, congratulations on making it to the finale.

One of you is going to walk away with a grand prize of $250,000, furnished by Saratoga spring water. I just want you to know I had some Saratoga the other day. It was delicious, but the bottle is empty and it was a beautiful moment. And I've been in your shoes before being thirsty, wanting some water. So good luck. Good luck to you all. Wow, so sad for your season that you only have Saratoga. Up here in heaven Leo's drinking Pellegrino. I heard that Gail can't get into many parties because she often shows up as Gailatoga. Am I right? Let's go get a dress. Saratoga, otherwise known as Gail's dress designer. Am I right? Let's go get a dress. Saratoga, otherwise known as Gail's dress designer.

So today's challenge is to make a four course progressive meal of your life. We want rights across the board. I want all of your, I want abortion rights served to me. I want healthcare for everybody in an appetizer form. Yeah, you know what? Cause DaVinci's creativity knows no limits. And that's why we want to see from you today on your final meal of the season.

So you see what we did there? We had a tenuous link to Da Vinci and a challenge on Top Chef. Da Vinci knows no limits, almost like astronauts. When they go to the moon, they also know no limits. Tom, that was from two seasons ago. Give it up already. It didn't make sense now and it doesn't make sense now.

I mean, didn't make sense then or now. God, I can't believe I flubbed my words right in front of DaVinci. So to help you prepare and cook your final meals, we've asked you to choose your sous chef. And in wok, Lana, Paula, and Zubair. I hope you're planning on making some spicy fried chicken because that's Zubair's thing. I will never forget Zubeir's thing.

Cause remember when he made his like amazing spicy chicken Chicago winning best sandwich of all time. And then he went home like the next week. He's like, I won, I finally used my fried chicken recipe. And they're like, and now you can go Zubeir. Leonardo DiCaprio hated your followup dish to your spicy chicken. Goodbye.

You're a one trick pony, I'm sorry. And I say that as someone who's friends with Annie Get Your Gun lady. So Lana is saying, I'm back. This is awesome. I mean, if I can't be here myself in the finals, then it's literally the most perfect, next best thing is to be here for Bailey

to overcook her final dish. I'm so excited. I can't wait to ruin her fish. And why, why'd you choose Paula? And he's like, you know, because I've just thought about her ever since restaurant wars, you know, how much she sacrificed for all of us. I just wanted someone like that by my side.

Today I plan on making something with possibly a sauce that consists of un-chopped almonds. Sorry. He's like, you know, Paula, she does such great work and she's got these children and just made me realize that maybe someday she'll be a grandma, like my grandma. So anyway, she's gonna be my grandma today. She was like, yes, I got you, I'm your grandma now.

Kristen's like, okay. And Kristen picked Zuber because he is one of the only people who would get the spices. And so he's like, so we're gonna get the flavor down. Okay, well, now that you've got your sous chefs and oh, a jar of pickles. Thank you so much, Lana.

That's so nice. It's from my pickle fridge. American Airlines did not want me to keep it as carry on, but I insisted it was a service refrigerator. I got a doctor's note. They have 2000 euro to shop at a variety of local markets followed by 5 hours of prep and cook. And then tomorrow you'll have an additional 2 hours of prep and cook before service begins

at Michelin star restaurant Cracko. Named after Gail's backside. Wow, pull up your jeans, am I right? Named after Gail when she steps into Ross and like, watch out, here comes Cracko. Clear the aisles. She's pulling everything off the rack. Gail's standing up on the bus. Wow, release the Cracko.

You'll be serving us judges and an impressive lineup of guest diners, including the owner of restaurant Cracco and Mr. Chef Carlo Cracco. Chef and star owner of Santo Palato in Rome, also Carlo Cracco, and also the owner, the host of Italian Wheel of Fortune, Carlo Cracco. Wow. of Italian Wheel of Fortune, Carlo Cracco, wow. The inventor of one of the most famous candies in Italy, Cracker Crackos, Cracker Cracco. The inventor of the beloved 1960s board game, Racco, it's Carlo Cracco, wow.

And you know, we know we're missing the disappointment on Padma's face this year, RIP Padma. Thanks Tom. Leonardo DiCaprio says if you had a wig you could be in The Last Supper. Okay, that's enough of that. But we know that you've all been missing the disappointment in Padma's voice, so we've brought back three Michelin star chef, Claire Smith, to be disappointed all over again. Wow, Claire, how does it feel to be named after a boutique for little girls? Disappointing, how do you think it feels?

I love Claire, it's just like, mm, that was delicious. Like you liar, why do you keep saying things are delicious? You look like you wanna spit it out, Claire, and that's what I love about Claire. I know she's the best. She's like, this was absolutely delicious and life-changing. For a raccoon, get it out of my face.

It's time for a commercial. It's time for a Crappin's commercial. So Tristan is going to do a progressive African or Afro Caribbean cuisine cuisine and a little history lesson as well. Delicious. Sounds delicious. I love history. One time I ate Christopher Columbus.

One time Gail went to the library and ate all the history books in there. That was a lesson that she learned. I'm the toilet for weeks. So Shua is like, yeah, I have a grasp on what I want to do. I'm going to do Chinese techniques and dishes that I feel like have influenced me by my grandma. I'm going to do something quirky. I'm going to do something quirky.

I'm going to be quirky. Yeah, I'm going to be quirky. Quirky Bartocomas. My appetizer is going to be called, do I even belong here? I'm going to make a dessert for my appetizer so it feels really awkward. People are like, what is this doing here? I get it, Tiramisu. I get it.

The whole vibe is giro stravagante, which means eccentric turn in Italian. Wow, because Gail's whole vibe is giro in my mouth, eh? Especially when she goes to Little Greece. I just want to be whimsical, so I'm going to serve everything in crocs. Cut to Tarzan, the actor still shaking in the corner being like, she told me it looked like tiramisu, but it was savory. So Bailey is telling Lana that she wants to feature

different artisans and chefs that have influenced who I am. That sounds like a copycat meal, I'm not gonna lie. And it is weird when she presents it. She's like, all right, well, this was my favorite chef boyardee, the spaghetti in shapes of letters. Enjoy everybody. And this next soup, you'll notice that there are

little UFOs and meatballs as asteroids. Thank you very much to my childhood. Enjoy. Yeah. So Tristan, Tristan gives us some history. He says that Italy tried to invade Ethiopia. So he wants to give a nod to that bit of history. Yum.

Delicious. So he's going to do something called Durango. Durango is short for Dorawatt, which is the national dish of Ethiopia. And then there's the northern Italian dish, southern French dish called chicken morango. So he's gonna do new, he's gonna do it with oxtail. So it's gonna be chicken morango meets Durango. And all I can think of is casino morango. But that's, that's, that's my, that Morongo. But that's on me. That's on me.

It's like when Gale hasn't washed her hair for a week, you'd put your fingers through it and you'd say, what is this, meringue? Oh. He's also going to do long-tailed Milanese. I'm so glad you're doing a dish about when Italy tried to invade Ethiopia. Someone should try to do a dish about when Gael tried to invade Dress Barn. I've got an idea. How about someone invades Gael with a comb?

So Dresson says risotto, Milanese and also buco is a staple dish. So he's going to use oxtail, which is the poster child for Trinidadian cuisine. And why says, well, we're in Italy, so we have to do some pasta, right? So I'm going to make a grandma, grandma, grandma, grandma ravioli by grandma, but it's gonna taste like soup dumplings, but it'll also taste like grandma. And the third course, I'm, you know, I was doing research in Milan and I was thinking about Asabuco and my mom makes this delicious Tanggu, which she must've learned from my grandma. So I'm going to do grandma pork ribs and with polenta grandma. Yeah. I'm, you know, I'm really thinking about my grandma today.

So I'm going to make a pasta dumpling as big as a child, small child. Well, I'm really not sure how those things go together, but it's gonna be big. It's gonna be like a human head. I'm going to make a ravioli, and on the inside is gonna be a pork filling, and on the inside of the pork filling is gonna be a little button,

and you can press it and say, I've fallen and I can't get up, just for grandma. So Bailey is gonna do my second course. I'm gonna do an Annalini Alpini, just because I like the sound of it. Annalini Alpini, Annalini Alpini, Annalini Alpini. So that's gonna be fun. Do you think that sounds quirky enough?

Do I belong here? Hey, if you could vote for me to win, would you vote for me to win or would you just send me home right now? Okay, I'm leaving. All right, the third course is gonna be, okay, quirk alert, blackened redfish. Oh my God, crazy, that is nuts.

It's black and it's red. Hey, what's black and white and red all over my dish falling down a staircase? Get it? Oh, I forgot the white part. Now's dessert time is part tir Sue part Zuka like pasta, but it's made with Pizzelle cookies. We think of that you like that. Is that stupid? I don't even know. You know, I don't know if you know this, but the original name for Pizzelle cookies was

quirky cookie. Yeah, it's a pretty quirky dessert. Pizzelles. So Tristan has a dessert. he calls it truffle roots. It's basically carrot cake without carrots. He uses parsnips instead. And then he's gonna do a coconut milk veil on top. Coconut milk veil, okay. Wow, what are we recreating, Gail's wedding? Bride of Eatonstein. So I mean, a parsnip, a parsnip cake instead of carrot cake is that's

cool. I've seen it. I'm not saying it's original. I've seen it many times before. I think that annoys me as the coconut, coconut milk veil, you know, Tristan. I really like Tristan. I'm rooting for him. But he does do very chefy things. Like when he's always like, I just want this to be kissed by the flame, kissed by the flame. He's definitely the sort of chef that's like, I'm making a soil. And now when he says a little coconut milk veil on top, oh, please. Yeah, it's coconut milk. It's a foam. That's probably because he doesn't want to say foam.

So he's gonna call it a veil. Yeah, well, I'm glad he didn't call it a foam. I don't know that I love veil more, but I don't know what a coconut milk veil is. So, you know, part of that is my own ignorance. I just get annoyed sometimes with the chef-y things like this. Yeah.

He bears like, that sounds amazing. I have no idea what any of that means, but it sounds amazing. And Shua is like, well, I'm gonna make one of my favorite desserts, ambrosia salad. And I was like, girl, that's from Luby's. That's a jello salad with some fruit in there. That's what, he's doing it.

He's going for it. And Paula's like, yeah, I never would have thought you were like that. I mean, that's what grandmothers eat. Exactly. Exactly. He's like, I feel like it's so me because it's trashy and it's something that's playful.

I'm like, okay, so trashy while trying to win Top Chef. Sure, sounds like that will definitely work out. Also, he keeps calling his food trashy. I don't find his food trashy. It's an offense that he's calling his own food trashy. I don't like it. Be nice. It's a defense, I don't think he's calling his own food trashy. I don't like it. Be nice to the schwa. Stop that schwa.

Stop it. Stop it. Stand tall in your ambrosia salad. So they go shopping at the fish market and schwa is like, oh my God, this smells like ocean. That's the same thing I say every time I walk into Gail's closet to try and fix it. That's what I say about Gale after she applies her,

her deodorant, which of course, as we all know, is a fresh red snapper. Is it blackened? Shut up, Aileen, no one's talking to you, weirdo. Just had a lot of quirk potential. So he's gonna make, um. By the way, for the record, yes, it is blackened. I can't. Kale's blackened red fish deodorant.

It's from the brand. Sure. But you pronounce it like this. Sure. Gail. So he's going to a panna puri. It's his favorite bite in the whole world. And his eyes are caught by the scarlet red shrimp.

My God, it's just glowing red. Give me that shrimp. And Bailey's like, yeah, I'm gonna make a pollo boy mat. Pollo boy mat, pollo boy mat, pollo boy mat. No chain for you cheese. You know, it'll be this beautiful grilled octopus, you know, and a cork, but I'm going to make sure all the octopus legs are sort of like going like, you know,

cause corky octopus and then mozzarella. I want the octopus to be doing like walk, like an Egyptian. Remember that song? Cause it's corky. You know, octopus and mozzarella, it's inspired by my first line cooking job at an Ezekiah style restaurant, You Show. And people say, you know, you're not supposed to mix cheese and seafood together, but rules

are meant to be broken sometimes. Food Network would murder you because the Food Network really hates that. I've never seen a network hate that more than the Food Network. And doesn't even crazy haired Richard, isn't he today like, hey guys, how do we feel about fish and seafood? Cause I'm on Food Network most of the time. And by the way, I still have stupid hair.

It's not a faux hawk anymore, but it's still incredibly stupid. I'm addicted to stupid hair. Thank you. It's my thing. His hair is basically just like a ramp. He now is like, I stand next to stupid hair. Thank you. It's my thing. His hair is basically just like a ramp. He now is like, I stand next to the buildings that way people can get to the next floor.

I've literally never seen somebody so committed to like, this is my thing, stupid hair. I'm Richard Layes. Chef. Like who, who's giving him positive feedback about it? Who said that this is your thing? Like it's just, it's always been terrible. And no no one's ever been like god. I love that quirky hair. Cranky It's never been good. But yeah, the Food Network hates fish and cheese. I don't think fish and cheese is so verboten

I mean like people put clams on pizza. They put anchovies on like tuna melts Tuna melts crab dip. I mean, I don't think I think fish and cheese that Mozzarella doesn't sound good. I'll say that I'm it's I'm open to it. It's too much rubber Too much tune in the same thing. Yeah, but what if it's quirky nothing? I know nothing. What about a quirk quirky octopus? Hmm. What about a quirky octopus? What about a quirky mozzarella? What about a quirky mozzarella and a quirky octopus walk into a bar and guess what happens? They're quirky together.

So Tristan is, his first course is going to be Bacala mongo and he's on a hell bent mission to find really good quality cod. And he's like that monkfish looks really good. So he can't ignore that. And you know, he doesn't know really what he's going to do with that for now, but he's just basing it on ingredients.

And one thing is for sure, he's going to call something a veil. Yeah. One of those fish will come out with a coconut veil on it, so get ready. And then Shwa is saying how Bailey is such a beast. She's like the Italian queen. She makes Italian food that I've never seen done before

because it's quirky. There, I said it. Tristan weaves all these beautiful stories about his food with all the ingredients he uses. It's incredibly good. It's about like, oh, Italy invaded Ethiopia. Mine's kind of like one time I went to Chipotle and I really liked the tortilla. So I'm making a quirky tortilla to go around this pasta. So his story is much better than my stories. Turns out traumatic history is delicious, but is it quirky?

Pretty sure it's not that quirky. So we get to the kitchen and Tristan breaks the cutting board and Shwey's like, whoa, calm down, Massimo. Male laugh, but you know, Tristan, we're like, you motherfucker, how dare you compare me to Massimo. So Shwey is going over his second course. He's gonna make a pork and king crab soup dumpling ravioli, kind of Chinese, kind of Italian.

Might be awesome or he'll never be allowed in either country ever again. Yeah, it's a lot like that's his thing. Yeah, and so, Paulo is gonna work on the Asapuco and everything and then he says, and guess what my grandma used to make me? Sweet and sour pork rib. Okay, dude, just let your grandma have a night off.

You know what I mean? Is she sick of being dragged around this stage? Just leave her alone, bro. Well, the second course for me is gonna be an Agni Alpini, you know, quirk on quirk, right with a porcini filled pasta with brown butter pecan. I was gonna do regular butter pecan, but I think brown butter's quirkier.

And this is a dish that draws inspiration from the mountains of Canada, which I think is a pretty quirky mountain range, those Canadian mountains, right? So we're gonna do that. Because you know, Canada has a mountain and there's a mountain in Italy, so if you have a Canada mountain and an Italy mountain,

it totally makes sense in Italy. to have a Canada mountain and an Italy mountain, it totally makes sense in Italy. Yeah. And then I'm going to do, my next thing is a third, it's going to be a nod to Sarah Grunenberg, who was on top of the show. It's a nod to Steve Gutenberg. It's going to be Steve, it's called a Gutenberg Grunenberg.

It's kind of like work on work. People are going to see and go, wait a minute, do I recognize this? Where has this been? God, I haven't seen this since the eighties, but didn't even notice it was missing. Geez. I'm gonna call the dish three men and a little lady,

and the little lady will be me, but like made out of Annalini, Annalini Albini specifically. Oh, okay. I remember this chick, Sarah Grunberg. Yeah. I don't remember her. I didn't know that's who she worked for. I thought I looked it up because I was like, oh, I thought it might have been Sarah, who was from Kentucky, who was actually on there earlier this season. And then it turns out it was just a different Top Chef contestant. But yeah, I don't remember anything about her, except I think I liked her.

I don't remember anything either. I remember her face, but I don't remember anything about her, except I think I liked her. I don't remember anything either. I remember her face, but I don't remember why. But I'm on her Instagram now and it says, Sarah Grunberg, listen to your vegetables, my first cookbook. No, I don't want to listen to vegetables. I listened to my vegetables last night. I knew what they said. Please don't eat me.

Can I go back to the dirt? My vegetable said, get a pizza. Also my vegetable said. My vegetable said, get a pizza. Also my vegetable said. My vegetable said, thanks for sticking me in the back of your non-crisper. Now I'm half frozen, half wilted. Thanks a lot, Dick. Well, I'm gonna make this in tribute to her

because she likes to make blackened errata because of her upbringing in Houston, fishing with her grandfather. So basically I'm just gonna go ahead and snipe her off memories from other people and call it quirk. Tristan is now talking about how he's gonna do his Durango, his Ethiopian Italian hybrid with the Ngera shrimp toast.

And he's gonna do his oxtail Milanese to pay tribute to the Caribbean and Milan. So, and then he puts in like a million hot spices and they all start choking. So Tom comes in, oh, hey, hey Bailey, what are you making? Please tell me it's not quirky. Guess what?

Bad news, it's quirky. It's quirky. It's not about my quirk. I really want it on a creative menu that consists of all the people and places that have inspired me on my cooking journey. Okay, that sounds really boring. So you're gonna do a dessert and will the dessert actually be a savory dish? Because Tarzan wants to know. Well, it's gonna be a torta de pizzo. I'm gonna layer

it with mascarpone, sucre filling, make a little ice cream. Okay, well, on board. Okay, good luck. Bye. You're not winning this. You have no shot at this. But bye. It was good to see you here. Last Chance Kitchen, everybody. watch it after this show. Usually, that's where she came from, no one cares. Okay, bye baby. So Tristan is Hubert, so let's talk about your menu, okay? And Tristan says he normally gets discredited a lot trying to do his own stuff in his classical training spaces.

So fuck it, he's doing it today. He's like, I'm gonna do a parsnip cake instead of a carrot cake. All right, well, congratulations. The next winner of Top Chef is Tristan. But Tom, too early, you've gotta at least let them cook their foods. All right, fine.

Okay, well, I'll let you guys get back to it. Hold on, Bailey, did I talk to you already? You're dead. Wanna do it again? I know. Wow, that was a good brain. My brain trying to help me out there and I just won't let it work. Okay, so let's go talk to Shwe.

Shwe, what about your grandma? Well my grandma. Okay, I'm done. I'm leaving. Bye. Gotta smoke. Gotta smoke. Alright chefs, have a good job and just remember,

two of you don't really have a shot at this, but it's fun to see you cook anyway. All right, thanks very much. You know, it's been a great journey for me. It reminds me of, why are we here? Because Tristan won this already. Okay, that was a good one. Okay, everybody, I'll be out.

Bye. Well, I know that if I don't win Top Chef, at least I have a chance at last quirk kitchen. So Tristan is like, I don't know if I'm going with monkfish or cod for my first course, but I'm going to treat them the same way. I'm just going to leave the cooking, I'm going to treat them the same way. I'm just going to leave the cooking, all the fish to test tomorrow. So this could either work or could not work. We'll see.

So Bailey is like, well, I just hope I can do it perfect. So, okay, let's see. What's going to happen tomorrow? We don't know. I like Schwa saying, he's like, I'm really worried about my raviolo. Soup dumplings have always been my Everest. This is Schwa.

So then, so now, all right, oh wait, Tom is coming back in time. I just want to say something to all the finalists. After you're done, you get to come to have a special dinner and to the rest of you, we left you some leftover eggs from the Hyatt Place Breakfast. So enjoy your dinner tonight. I like that they do this every year now.

It's pretty cute. I do miss the Padma ones where she'd be like, okay, chefs, here's what I've prepared for everybody. It's a plate of my fingernails. I really don't eat dinner. I had my dear friend, I had my dear friend, Ali Wong, prepare you all peanut butter and jelly sandwiches. Enjoy! I've steamed everybody some rice.

Nothing else. Hope you enjoy it. Simple. I like to keep it simple, guys. So they go to this, this residence, a Vinali where, um, Tom is like, like, he's like basing like a porchetta or something like that. He's always basing a big meat and Gail is always always making a salad. Every single year that they do this, Gail makes a salad and then makes some sort of like rustic dessert.

And Tom always has a big protein. And Kristen this time was making, she made like a little pasta thing and some broth or whatever. And Tom has his glasses on, like, oh, welcome, welcome to our little dinner. We do still know how to cook. It is true, we know how to cook. Yeah.

And they serve their stuff and, um, gals like, yeah, salad anchovy and salad. Simple, simple, simple. Wow. F for effort. Gale. Why are you putting two Fs in effort? Geez, girl. It's worse than my fingernail blade. Jeez. Try. Oh, by the way, I was just speaking to DaVinci and he said, wow, Gail, you really Michelangeloed up that salad. He doesn't like Michelangelo.

It was a diss, Gail. Sorry, I guess you have to be friends with. Maybe if you're friends with Renaissance people, you would understand like the nuances of that dis. But since you don't, I guess it just went over your head. You know what? Monet just came up and said, wow, Gail's a real Monet.

Isn't that rude? I think it's actually a compliment coming from Monet. It's not. It's not. By the way, Klimt called. He said, stop biting my frames. You really shouldn't eat those frames, gal. His was a legitimate complaint.

Pollock's just excited to see you try and make one of his pieces as you drip things all over your shirt all night. By the way, grandma Moses and I had a conversation. I love. She says she just disavows this entire season for so many different reasons. Does she know how to make dumplings? Shua stay out of it. You already stepped on my joke.

dumplings. Shwa stay out of it. You already stepped on my joke. So they're like, how does everything feel? You guys feel good? And they're like, great. And girls like, have you ever been to Milan before? Billy's like, no, I mean, the northmost I've ever been is Amelia Rockman. You know, I didn't get on a plane till I was like 20. It was amazing. It's the quirkiest thing ever. It was like a bus, but then I started flying. on a plane till I was like 20. It was amazing. It's the quirkiest thing ever It was like a bus, but then I started flying. I'm like, there's a quirky bus. I said, this is a plane ma'am What? The best part was how they had that video of Todrick Hall doing the safety instructions I was like, this is a quirky video right here

Well the energy that you guys brought to this season, and I say this without an ounce of smoke blowing. Well, based on the scent in that room, something was blowing. Something's blowing. First day, you walked into the kitchen, the three of us turned to each other and we said, Tristan's winning this. Am I right guys? They, you know, we looked at each other and we're like, they I right guys? Yeah. Yeah. Yeah. Yeah.

Yeah. They, you know, we looked at each other and we're like, they've got the juju. Oh, really Gail? Because every time you walk into a convenience store, you always say, they've got the charlots and chews. They've got the juju and you've got the choo choo. So Kristen's like, yeah, we're truly getting to know you

by your food, but your personalities. They're just like, every time you come there, you have your personalities. And it's just such a joy because you're people to say things and they're like, Oh my god, Kristen, this is beautiful. Don't ever lose that. Okay, don't lose that. Okay, earn this. Earn this. So Bailey's like, well, I like to keep it humble and a little bit quirky on the side. And I'm also really proud of what I've accomplished to get me here. I mean, there was the time I tried black and redfish my old boss and I was like, this is disgusting. I'm gonna serve it in Top Chef. You know, it's a

journey. So now we get Gail's poached pear crostata. And Kristen's like, yeah, everybody's gonna change their dessert. Wait, what'd she say? Everybody's gonna change their dessert. What does that mean? Kristen's like, well, everybody's gonna, everybody's gonna change. No, she's saying like, this dessert is so good. It's so good. I know everyone's gonna change the dessert now. Okay, because we're all here in this moment. I know what it's like to be a crostata Fold it over some fruit. It's tough But you could do it special

So, um, just why I was like wow, this is still exciting for you guys after so many seasons and it's like Tom's like absolutely Not you know, I get to mentor in a way a bunch of young people and my book why I cook By the way, that's why I do this every season why cook my book why cook my book. I didn't cook my book It's just my book called why cook why you know what? I really never realized how difficult that would be to plug We're gonna change the name You know what? I love I love mentoring in a way and by mentoring I mean I walk into the kitchen look at what you're doing about three times a season ago Huh, and then they say what's wrong and I go I don't say I don't I can't I'm, look at what you're doing about three times a season and go, huh. And then they say, what's wrong? And I go, I don't say, I don't let,

I can't, I'm not allowed to tell you what's wrong. That's the sort of mentorship that I think really is impactful. And- Yeah, because Tom doesn't really mentor. He's not like, I mean, well, no, he's not like a Tim Gunn. He's like, well, I wouldn't change those pounds.

You know, he doesn't do that kind of thing. He's just like, well, I mean, what, is this how you normally do your rice? Huh, well, okay, well, I wouldn't change those pounds. You know, he doesn't do that kind of thing. It's just like, well, I mean, what is this how you normally do your rice? Oh, well, okay. Well, well, well, good luck. Back to writing my book, Why I Cook, which is funny because you never see me cook on the show except for once a season when I based a porchetta.

So, so. My follow-up book is gonna be called, Why I, Bugma? Bugma? You know? And Tristan's like, I mean, it's so amazing when you can be around so many people at the same exact goal, especially now at restaurants.

Well, you know, you make that happen. You hire the people that you want to be there, you inspire them there. Well, you know, when I worked at Raquel, which was Thomas Keller's restaurant in the city, the conversation in the kitchen was never about what movie did you see or what bar are you going to or do you ever want to be a mixologist? Because if you ever said that, people would just laugh in your face because who would

ever want to be a mixologist? I mean, only an idiot wants to be a mixologist. All we talked about all day long, every second of our lives, was food. Well, tell me about it. I made the mistake of picking up the phone one time and Gail called. Shwaa is like, wait a second. So you didn't talk about your grandmothers? No, only food. Gail's like, we are so proud of you. So they all give a cheers and now it's time to go to Cracko. Whatever Cracko. So Tristan is like, I mean,

it's like the last day of Top Chef. So I've got senioritis, you know, it's like, you know, it's the last day of school. It's gonna change your life forever. I don't know, can I leave at lunch? I'll tell you, when I had senioritis, I was like, I can't wait to skip class and make a root cake

with a coconut veil. So then Tristan's like, okay. I've seen the rain right now. I can tell the rain's coming in my knees. So Tristan is still having, he's like a love Island, like he's like a love Island fuck boy. He's still deciding between two bombshells. He's like, I don't know.

Monkfish is easier to overcook. Cod has less texture. They're both my type on paper. Which one am I going to choose? Which one of you is my people? So six minutes and Bailey's like, Oh, I need to get a really nice char on that octopus and balance it with the creaminess of the mozzarella,

which is cork overload. Watch out, corking coming through. Although I think at one point Bailey is very chefy and she's like, let's get a char on that octo, get the mozz ready. I'm like, it's octopus and mozzarella. No, it's octo. Octo and mozz.

Get that octo with the mozz. Can we get the octo with the matz, Ronnie? So the chefs come, or the judges come in, and Tom's like, well, you know, we know at this table, the most important thing once you get to a certain level is finding your own style, because you've got so much money, you really need to learn to dress better. Am I right? Gail! I didn't say that. I did. Da Vinci did too. So did Pollock. So did Monet.

So did Picasso. And that man really doesn't even care. We all agreed. Gale is the worst. And then I said, exacto. So then, so then Chris is like, everyone, let me, to emphasize this, I'm going to play the piano with one hand on the table.

And I'm just gonna say, I think we're in for a really big treat, especially you, Claire. I think you're gonna enjoy this. Claire, you're gonna try to smile? No? That's okay. Okay, you don't have to smile. Claire was like, this is miserable.

This entire experience, cracko, my asshole. I would give back all three of my Michelin stars not to sit here for one second longer. So now chefs are starting to plate food and now Tristan decides with monkfish. He's like, I'm going with monkfish now because it's got a lobster texture. So it's a little late, but you know,

he gets it done, I guess. And Zuber is like, sauce directly on the fish. He's like, north of the done, I guess. And Zuber is like sauce directly on the fish. He's like north of the fish, north of the fish, chef, north of the fish. Yes, chef. So time to time to present. So Bailey's like, well, my menu is paying homage to the people that have influenced me, especially the quirky ones. And then I want to put a spin on their own food. So I want to play around with my first line cooking job from a Japanese background. It was called Benihana and we had grilled octopus.

So Gail, I'm going to ask you to open your mouth and I'm going to just flip this octopus mozzarella ball into it. Oh, whoops, got you in the eye by accident. Sorry about that, Gail. Wow, you missed her head, but somehow she ended up with an octopus on top of her head anyway. Oh, I'm sorry.

Is that your hairstyle? Da Vinci is literally LOLing. That's when you're laughing out loud. Stupid Da Vinci. He's very humorous actually. So it's octopus, mozzarella, tomato, dashi, and giardiniera. Sort of like the star-crossed lover situation. If those star-crossed lovers were quirky and not quirky, am I right?

That's not going to work out. The mozzarella just got left at a restaurant by the octopus and it didn't know what it did wrong. Okay, well that's enough about my love life. Enjoy it. Congratulations! You've reached the end of part one of a two-part recap. For part two, go look for the recap that says part two. See you over there, suckas. Well hello and welcome to Watch What Car-O-Pants. This is part two of a two-part recap.

If you're like, hey wait a part 2 of a 2 part recap. If you're like, hey wait a minute I didn't hear part 1. Guys, it's because we put out a lot of recaps, go back and listen to part 1, ok? It's before this one. Bye, enjoy the show! Watch What Crappens would like to thank its premium sponsors. Ain't no thing like Alice in King. Our way is the Amber way.

It's the Foster and the Furious. It's Amanda Foster. She can run my country. It's Angie McGovern. It's always automatic with Ashley Otto. Put your hands together for Carly Clapp. Get on the right foot with Chrissy Offutt. We never miss her call. It's Diane Call. Erin McNicholas. She don't miss no trickle-less. Hava Nagila Webber. You'll never hide from Heidi Eleanor Jones. I go, you go, we all go for Hugo! Jamie, she has no less name-y! She's our kind of mess, it's Jennifer Messer! Sip some scotch with Jessica Tratch!

She's our favorite streamer, Caroline Peacock! She gets an A, it's Kelly B! Kristen the Piston Anderson! Get a B in your bonnet with Lacey B! Kay Sarah Sarah, whatever will be will Lauren Sills be. Brighin' the funk, it's Leslie Plunkett. She gets an A from us, it's Lindsey D. Let's give a kisserino to Lisa Lino.

Fresh as a daisy, it's Maisie McHenry. We love her on the rocks, it's Melissa Cox. Megan Berg, you can't have a burger without the Berg. This is livin' with Michelle Vivian. I love a ya Olivia Williamson. Tastier than Flanderson, it's Rachel Manderson. She sure is swell, it's Raquel. Yes we canna, it's Sedana.

Cast a spell with Shannon Spellman. Let's share with Sharon Eldridge. The Bay Area Betches, Betches. And our super premium sponsors. She's VVIP, it's Amanda V. Can't lose when you're with Amy Baldwin. Somebody get us 10 cc's of Betsy M.D. We're taking the gold with Brenda Silva.

Let's get real with Caitlin O'Neil. Don't get salty with Christine Pepper. Can't have a meal without the Emily sides. Let's go into the woods with Guy Tubbs. Who, what, why, where and Gwen Pentland. It's our queen. It's queen Laifah. Nobody holds a candle to Jamie Kendall.

Hale the cork master, the master of the cork, Jennifer Corcoran. We got our wish. It's Jen Plish. She's not harsh. She's Jill Hirsch. She's a little bit loony. Junie.

Knock, knock, knocking on Katie Manox door a little bit loony. Junie! Knock knock knocking on Katie Mannock's door. My favorite Murdo. Karen McMurdo. We love him madly, it's Kyle Podchadley. In the study with a candlestick, it's Leslie Peacock. We're ride or die for Lisa Ryder-Baron. She's a whiz, it's Liz Sarthi. Always killing it, it's Lola Alcolani.

The incredible, edible Matthews Sisters. She eases our woes, it's Lola Alcolani. The incredible, edible Matthews sisters. She eases our woes, it's Melissa St. Rose. We're on the floor with Molly Dorsett. There's a chance of meatballs, it's Rebecca Cloud. She's the queen bee, it's Sarah Lemke. We cannot tell a lie, it's Sarah Telliff-Sun. Shannon, out of a cannon, Anthony. Come on, shake your body, baby, do the Sydney Congdon.

Let's take off with Tamela Plain. It's always a good time when you're wasting time with Bravo. She ain't no shrinkin' Violet Coutar. We love you guys. If you like Watch What Crappens, you can listen ad-free right now by joining Wondery Plus in the Wondery app or on Apple Podcasts. Prime members can listen ad-free on Amazon Music. Before you go, tell us about yourself by filling out a short survey at Wondry.com slash survey.