Watch What Crappens - #2893 Top Chef S22E14 Part 2: Fin

Episode Date: June 17, 2025

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Wondry Plus subscribers can listen to Watch Your Crappins ad free right now. Join Wondry Plus in the Wondry app or on Apple Podcasts. Hi everyone, welcome back. This is part two of a two-part recap. If you're wondering where part one was, we'll go check in the feed and be sure to subscribe so that we always get your episodes. But enough of that, let's get right back into the episode. Shwe, Shwe, what did you make for your first course? He's like, well, I wanted to showcase what my grandma once made for me. And I want to show that Chinese food can take many forms. Shows like my grandma shopping for different looks and outfits.

So today we're starting off with a little penne purrie with a cured scarlet red shrimp, ahi verde, salsa matcha, and then on the side, a little photo of my grandma. Enjoy. And Tristan is like, well, I always looked at my own cuisine as something that wasn't really revered and valued at tables like this. Claire Smith is like, you're damn right. You're damn right, but that's only because

I have no idea who you are. I refuse to revere anyone who I've never heard of. So he said the black sauce is bacala mango, something that he grew up with and was disrespected. And so they're like, so how'd you cook the fish? And he said he steamed it in a little bit of Epi sputter. Mm-hmm. So they like all the food.

Richard is saying, this guy Richard's this guy, Richard, Richard blaze. He's like, if this was a fight, they all came out and punch each other in the face. Hard. I love Bailey's use of the octopus and the mozzarella because it's dumb and it's brilliant. Wow. Sort of like your hair, but that's just dumb. Wow. They should did come out and punch each other in the face. Wish they'd aimed a little to their left. Stupid Richard Blaze and his stupid haircuts. I can't take it.

I've died and I still have to put up with Richard Blaze hair. God. VDolls has soon and I were chatting and he said, the worst thing I can imagine is someone who went from faux hawk to side hawk. And there you are. I had to shield him from this episode. So Kristen liked the mozzarella. She said it helped tamper and tame the char

balance out the sweetness. I think that's what Gail always tries to do when she rubs corn on the cobs all over her face. It does not tame and tamper anything Gail. Well, last thing Gayle tampered with was a snack machine at the motel. So Claire's like, schwozdish, just like flavor explosion. Crunchy, lovely acidity, that wonderful heat coming through. It's like, why do you sound like you hate it?

You're saying, your words are saying you love it, but your face is saying you hated it. It was absolutely disgusting. I loved it. The gazpacho Verdi chutney had such beautiful herbal notes. Oh, really? Then why are you wearing it in your hair, gal? It's not a hat. And, is Santiago... Oh, Carlo is the one who's like, Tristan's dish, very simple, but very, very perfect. Every time he eats something of Tristan, he's like, this has changed my life. This is a chef who has come out. He's stolen my heart. He stomped on it. He put it in a little brulee. He cracked the top. I ate it. It was delicious. Please kill me and turn me into food. I love him.

I'm obsessed with him. And there's this guy, Santiago, who's like, well, I do think my fish was a bit under. And I'm like, no, no, the fish looked undercooked. But since we've already decided that Tristan's going to win, I will declare that it looks undercooked, but it didn't eat undercooked. So if you're watching at home and say that looks undercooked, guess what? It's undercooked. So if you're watching at home and say, that looks undercooked, guess what? It's perfectly cooked. It's the most perfect fish I've ever eaten.

Congratulations. He's like, it was just right on the border, right on the border of undercooked and not cooked at all. But you know what? He's on the border of winning and we're about to cross it. So everybody shut up. So Tristan is like, you know, Gregory's like, Tristan and I are aligned in ways that we want to elevate certain

cultures of food. And he did it great. He's like, yeah, that was so good. You know, I'm going to go in and give them a little encouragement. Um, hi chefs. It's me, Tom. Uh, guys be more like Tristan too late. Okay. Bye. Yeah. I like Gregory. Gregory's kind of like, yeah, I, uh, I did kind of do this already on the show, so, and you guys didn't let me win, so I just want to remind everyone I was here first, so. Yeah. So, Zubair is pan-frying the shrimp, and he's like, oh my God, you know, my favorite thing

this whole night is shrimp toast, but done with Inera. The size of the moment is getting more real. So Shua is like, you know, the texture's not really right on the ravioli. I'm just nervous about the dish, but I can't linger on emotions right now. What am I, a grandma? I'm just kidding.

I love you, grandma. It's your fault, grandma. It's my Everest. So then, yeah, Shua is like, he's pivoting with his raviola because he has to poach it now. It wasn't what he wanted to do. Now it's time for the second course to come out. So Bailey's like, all right, everyone,

who wants some rhyming? Cause guess what? You just got an Annalini albini, right? If that sounds like a girl you went to elementary school with, you're correct. She's a quirky friend of mine from when I was eight. Annalenia Ampelini. She also was the star of children's literature. Great series of books.

And obsessed with peony, which is why she was so popular in high school. So the filling is roasted porcini, a little bit of shallot, you know, raviola, parmesan, a little ricotta. Am I boring you? Okay, listen, we're in the mountains of Calgary. And that was the most important challenge, you know, it built confidence for me. Cause now we're in North Italy, near the Alps,

and porcinis are in season. So mountains, mountains, porcinis, porcinis. Is anybody following me? I'll just be quiet. You just eat it, or don't, I don't care. Whatever you want to do. I just wanted it to be a little quirky so in honor of Canada I did do some minced up Celine Dion cassettes and I also added some Andrea Baccelli cassettes in honor of Italy.

It's just a quirky little touch, a little crunch. Okay, enjoy. So Gail's like, so why? Have you ever made this size of soup dumpling before? Did you mean to make a human head size dumpling, you dummy? He's like, I never have, but I know my grandma used to love bowling and this is to honor her, her favorite sport. Okay, well, okay, that's great. So Tristan now presents his Durango, which is short as we all know for for Dorawatt. So it's the chicken poached in Nitor Kibbeh,

and it's an Ethiopian fermented spice butter, and then the shrimp toast, and the jam, and the butter and everything, and Santiago. He's like, ah, it's just next level, so wonderful. And someone named Jeannie is like, my chicken was cooked beautifully, but I think the star was the shrimp toast. I loved the crispy chew.

And Tom found a couple of the great, he said the seasoning's right up to the edge, you know? I mean, some are salty, a couple of few, it's not seasoned, you know? So he's playing his game and he's doing it really well. Some are salty, some aren't, some are great. It just all mixes, it's perfect. Basically this tastes like an award that we're giving to Tristan. So can we go now? Some are salty, some aren't. Some are great. It's just all mixes. It's perfect. Basically,

this tastes like an award that we're giving to Tristan. So, can we go now? It's the season finale of Matlock. Gotta get home. God, I love that Kathy Bates. What a talent. Barley's dish is really wholesome. I love the fact that she's using porcini. They're in season here and I'm loving that she embraced that because I was wondering, how could someone take an ingredient that's so wonderful and make something so disgusting out of it? Get this out of my face! She's not the only one that's embraced a porcini.

Have you seen Gail's cotillion pictures? You know, she took a trumpet mushroom to prom once. So Sarah's like, if I close my eyes, I remember the brass that my grandma made. Grandma's yes, now that I'm winning this thing. No, you're not. Go back to the kitchen, please. Thank you, Shrey. Yeah, really hit the grandma bullseye on that one. And then Gregory is like, you know what? I'm still at three restaurants

and I'm still having a great time. Okay. Oh gosh. Thanks again for not making me win our top chef. So now Lana is like, okay, so I'm going to pull the fish when this little under right Bailey and Bailey's like, no, um, mid rare, mid rare. I mean, no, no, don't do that. And she's like, okay. And Lana's like, yeah, I would have pulled the fish, but I don't know, I'd probably want to cook all my proteins, but whatever she needs me to do, I'll do it. Yeah.

This is a fatal flaw for Bailey, who wasn't going to win anyway, but the mid rare call ends up to be something that is not well done for her. So Bailey's like, well, I'm noticing that the fish is over, which is not very quirky, but we don't have time to refire it, so I can do the quirkiest thing I could ever do,

which is serve overcooked fish in the finals of Tap Jeff. Yeah. So Bailey's presents hers. This is blackened-style Dorada with a Calabrian chili crunch and whipped tahini. It's kind of inspired by Seth Monteverde. And by inspired, I mean, I stole it from her because she grew up fishing redfish with her grandfather.

Wait a minute. Was her grandfather married? I think so. Grandmother, yes, I'm winning this thing. So I was like, wait a second. She can't take my grandparent glory. OK, here I go. This is tangu, us, asabuco with long beans, radicchio, burgundy truffles, sweet and

sour sauce. And I guess it was inspired by, you guessed it, my grandmother. For fuck's sake. She used to make me this sweet and sour. For fuck's sake, man. You know, there's so many other people in his family and his life who are like, hello, I'm here too. Like, what about your wife?

Hasn't your wife made anything that's inspired you? Come on. I know. So Tristan is like, this one's so close to me. It's very West Indian, but it's the structure of Milanese. In the middle, it's oxtail braised with whole, and on the bottom are Carolina gold rice grits with the curry butter,

and on top, more bone marrow with gremolata. And I was like, Tristan, how did you, how did you, say it again? It's a gremolata veil. So I was like, Tristan, how did you keep the individual grains of rice separate? And he's like, I cooked it more like pasta and then I mounted it.

Ow. Curry butter. Ow. Amazing. Well, chefs, your final course on Top Chef is about to be plated. So get back there and we'll see you in a bit. And just remember, take this all in right now

because it's a special time. I've been there. I've been in your shoes. Do it, do it now. So the judges talk and Jeannie is like, my fish was overcooked, but I did appreciate the creaminess of the tahini. And Gail's like, you know what?

It just didn't have that brightness that I wanted to. I wanted it to basically say Tristan in big bright letters. I didn't do that, so. Yeah, yeah. It wasn't the sunny happy food that I know Bailey is used to making. Wow, Gail, Gail wants sunny happy food. Well, I spoke to Leonardo da Vinci and he says,

sunny happy food is stupid. Wow, way to get on the wrong side of history, Gal. So then Gregory loved Oxtail. He's like, we have been historically underserved Oxtail here, okay? And Tristan took the time to pull it, create the beautiful, huge, maybe too big, too big a portion of Oxtail,

and then cover it with that gremolata, dare I say, veil. Okay? And he didn't forget the marrow. That is very, very smart. Carlo, do you have anything you'd like to add? Maybe a critical thought? It is perfect. I can die now.

I just creamed my pants. So good, so good, the best. They liked schwa. Claire was like schwa's dish, it was rustic. And by rustic, I mean stupid. Why is this being served to me? I've got three Michelin stars. I don't need to be served any stupid granny porridge

out of my sight. Kristen thinks the amount of dairy and the grits took over because she wants her richness from actual ossobuco. So now it's dessert time. And Shwa is like beside himself that he's going to serve empress a salad from actual Osobuco. So now it's dessert time. And Shwe is like beside himself that he's gonna serve ambrosia salad to some of the best chefs in the world. He's like, I am so wacky.

This is literally crazy. They're gonna go nuts. Bailey is also bruleeing again, by the way. This is her thing. She's like, I'm quirky. So here comes the blowtorch. Okay, Lana, turn around. I'm just gonna brulee your calf if you don don't mind just gonna get a little test brulee going

So she likes Zuka that's one of her favorite pastas So, you know where I'm a line so I decided to try and make a Zuka and a true dessert, you know Roasted squash filling pizzelle cookies mascarpone cream and an espresso staccia de la gelato and The statue of the gelato. And Schwa is doing his, he's talking about his ambrosia, but he's gonna elevate it with like pears and goji berries and Italian meringue and, you know, just a little bit of polydent. Just something really special to honor grandma.

Little served on a Reader's Digest magazine. And Tristan serves his carrot coke made, carrot cake made with the parsnip or pwn basically. And he's like, you know, I paired it with different roots that I found here, sunchoke, sweet potato, garam masala. Can I have some ice cream? This is dessert. But there's a Katsareep sorbet though, with a, a Sunchoke veil maybe. So Kristin is, they serve it and Kristin- I don't want a Sunchoke in roots for dessert.

No. Everything else looks amazing, but this I will say no to. Yes. I actually recently had an ice cream that was served on a Sunchoke chip and it actually worked surprisingly well. Even though I was like, wow, Sunch had an ice cream that was served on a sun choked chip and it actually worked surprisingly well Even though I was like wow sun chokes with ice cream, but it was it was it was good. It's time for a commercial

It's time for a crap ens commercial So Kristen is like she actually is holding back tears now and's like, well, I hope you all feel very proud. I want you to brace it all, feel it all, and celebrate all of your accomplishments. Wow, get together, Kristen. It's just, while you're just watching three normies, they aren't even famous yet, and you're crying over them.

Don't waste your tears. Chess, before you go back and realize that you never had a chance unless your name is Tristan, I just wanted to say, you know, It's amazing having such food. You know last night our chefs cooked and Gail made a salad. LOL. Just wanted to get that in there. Stupid Gail. Okay, go back. All of you are better than Gail. Okay. Chefs, I just want to say from heaven, it's been a pleasure watching you all season. Think that you are somehow going to become famous after this.

Congratulations on your delusion. Goodbye. None of your hair is stupid enough to be on the Food Network. Am I right, Richard? So now the chefs leave and everyone claps and Claire goes, wow, what an end. I think Bailey really brought it home all that quick. And I kind of really can see Bailey's style quite clearly now. And her style is terrible, terrible food.

Congratulations, you lived up to your promise. Yeah, Tim really liked a schweiz. He said, every time you dig in there, there's like something different. It's all successful. And they all actually loved schweiss dessert. They thought it was really good. And then he comes back to Carlo and he's like,

Tristan, chapeau, what a chef, what a chef. Richard is like, well, I think it's interesting, but to me, this is where the whole thing got off the tracks here. I mean, how do I want to effervescent ice cream? I think it's too spicy. It's interesting. But is it delicious? I mean, this is stranger than that thing. What's it called? Kim Chi. Oh no, he's been at the Food Network too long. Yeah, he's talking about Tristan's dessert and they do not take kindly to any criticism of Tristan Kristen's like, um, well, I don't have a strong opinion of like or dislike but appreciate 100%

You fucking heathen who let this person in here. We've already given him the win. Please say nice things about it So Tom's like well, this is the future of food. I mean, well, let's face it, it'll probably all be freeze dried. The world's ending. But you know, they're doing great things. And I mean, wow, ravioli, am I right? So, you know, wow, we've done it guys. So they send them home and then they send the guests home and now it's time for the judges table.

And by the way, I'm so, so glad that Richard Blaise was not part of the final judging. I was really worried that he was gonna be sitting there at that table. I was like, please don't, please don't do that. He's the worst. He's, you know, from the second he's come on TV, he's been the worst. He's shown a lot of talent, you know, he won this, right? Didn't he come second the first time and like win his season the second time? He lost to Stephanie Isard, who went on to become like very acclaimed. But then he came back for like an All-Stars

and won All-Stars. And he is very talented, but like, he's a very talented guy. He's a very talented guy. He's a very talented guy. He's a very talented guy. He's a very talented guy.ars and won All-Stars and he is very talented but like He's been terrorizing us with that faux-hawk for nearly 20 years and it's like the hair. I mean, it's just You know, he was it was just really when he went to Food Network and he became media-trained

He just really became insufferable. That was that was the turning point and he became media trained, he just really became insufferable. That was that was the turning point. Yeah. So they bring the chefs out and Tom's like, well, you know what? I don't have much of a poker face. If I'm not happy, I'm not happy, but I was happy. And I will say this.

I do have poker face on my peacock saved because I love that girl. She can really solve the mystery. Yeah, Tristan, you won. I'm going to go watch poker face. Bye. I just have one to say. I thought while I was eating this food, I was definitely bluffing with my muffin. Poker Face.

So. So Bailey, can you explain your first course? Well, you know, I was just like, I've been working on my confidence. So, oh gosh, I just sound like, who am I outside of Monteverde? I don't know. A person who comes to Top Chef and cooks all the recipes

from Monteverde, apparently. So, I was one. I just thought it'd be kind of fun to do octo and matz together. I mean, who are we to judge them if they're happy together living their lives? I have to tell you, all my life, I was like, I wanna do something crazy someday.

Let's cook octo and matz. We're gonna do it. You know this girl, she's like, I just wanted to see who's my personality outside of the place I work. That's why I came and just presented recipes from people I've worked for. What the hell?

Bailey, come on, man. I think there's a terrible POV for this final challenge. I don't think- Terrible. Honoring other people and putting your own spin on it. I understand the vibe that terrible POV for this final challenge. I don't think. Terrible. Honoring other people and putting your own spin on it. Like I understand the vibe that she's going for, but ultimately what it's saying is you don't have your own vibe.

Even though the act of adding your own spin to it is showing your vibe, I think it like you're setting a ground level limit to how high your scores can really be because you're gonna build in this idea that like, well, it is her own spin, but it wasn't a wholly original idea. And I think that was a really-

Yeah, and they don't know what the spin is because they haven't had the original dish from your restaurant. So they don't know that you're spinning. All they know is you're walking out there and telling them it's somebody else's dish. So it's just a stupid move on her part in my opinion. So Tom's like, Well, you know, I think it showed extreme confidence from the chef who originally came up with it. You know, the idea of

putting those two things together. I mean, wow, you made it work. You made it work. And you are not going to win. Closed like, yeah, you know, from the octopus, there's like lots of little elements of like, pickled things. And it's just it kept popping in my mouth, popping. Furious about it, but it was great. What a great dish. So no Italians were harmed in the making of that dish. Gail, I just spoke with Elaine Boozler.

Actually she's still alive, but I haunted her house, which was actually bound up me being the one who was more scared by it. Anyway, I ran that joke by her and she says, "'Do better.' It's a message from Elaine Boozler. Thank you." So, should I wanted to start with a little snack?

You're not the only one, am I right? Gail just pulled trail mix out of her purse. By the way, for the record, Gail, the tablecloth is not a snack. You can take it out of your mouth now. It's like, you know, I knew the meal was going to be heavier. So Pan and Prairie, that's that little explosion of textures and flavors. And they love that one. And the technicality was on point. And so now Tristan's first course, it was subtle, it was beautiful.

Everything was wonderful. Only question. Okay, this is going to be controversial. So I'm going to nip it in the bud right now. The cooking of the fish, it looked undercooked, but it didn't need undercooked. What were you thinking with that fish? And he's like, oh, I like monkfish almost like scallop. So it was undercooked. Tom's like, oh, good answer.

Perfect answer. Love it, love it. That's what I needed to hear. Everybody, it's gonna cross the country now. Everybody's gonna eat undercooked monkfish. You started something. All right, so now we've learned a trend. If you ever go to a seafood market

and you see fresh scallops and fresh monkfish, get the fresh monkfish and undercook it. So just take the scallops that you could have bought in the first place. Love it, Love that concept. All right, Bailey, what about your Adelini Panepini? And she's like, well, being in Calgary, I mean, that worked out, you know? So I wanted to transfer them to the Alps of Italy, you know?

It's like me being in Calgary but being in Italy with another chef's recipe. You know what I mean? You know what? It was vile and disgusting. Why do Canadian Alps, when you've got the Italian Alps right here? I mean, it was just a silly, stupid, poorly consumed dish.

I ate every single bite of it. Thank you. Loved it. So, Christian's like, wow, comfort in a bowl, am I right? Okay, Shwe, talk us through your grandma, because you're going to. Let's do the soup dumpling this time. He's like, well, you know, I struggled with the steamer,

so I decided to grandma it, okay? I poached it and it's not the texture I wanted. And Gale's like, the dish was there. It's just that one piece. It was so big, you know, then with chicken soup, I mean, I just had trouble figuring it out Wow Struggling with the steamer. That's like gale when she's locks herself in the bathroom is on that tour for 15 minutes If you know what I'm talking about

It's called fiber Gail look into it. I mean whip it in but you know, you maybe Take a cut out the gelatin and put it on top and so I was like the take a cut out the gelatin and put it on top. And so I was like, where were you while I was making that? I couldn't use that. I couldn't use that advice. They're like, ah, ha, ha, ha. Okay, Tristan, your chicken dish.

Well, you know what? Working, the reworking of chicken morango, just brilliant. Wow, chicken morango part two. Who says sequels don't work? Yeah, you know, a lot of people sometimes talk a good game and they can't execute. I don't know, like just thinking top of my mind, my son saying he wants to have a career, you know, but you nailed it. You absolutely nailed it. Well, the shrimp toast, there was a snap, there was a crunch, there was a binger,

that was a binger, that had to be his, that had to be his fish. It was a snap, crackle and pop. Okay. It was great. All right, Billy, how did you cook your fish? And she's like, well, I seared it on the top side, which is the quirkiest part of the fish. And then I finished it on the skin side.

Thought about adding some more octo and mots because friends should be friends, but just decided to keep it a black and red fish. And Claire's like, you know, it was blackened, sort of charred, robust flavor there. It's supposed to be dry, it's blackened. And Kristen's like, um, yeah, well, 80% of mine was over cooked.

So. Well, the first two courses were so unmistakably baley. And then you told a story about Sarah, and you may not remember this, but we eliminated her for a reason. And it felt like this was a dish for Sarah and you may not remember this, but we eliminated her for a reason. And it felt like this was a dish for her, who's not even famous, that was for you Padma, as opposed to a dish that showed us more of you.

Yeah, I'm glad someone said that to her because that whole thing was ridiculous. And Kristen asked about Schwae's Assebukal and he wanted, I guess, I can't with this guy, it's like it reminded me of my grandma. We fucking know for fuck's sake, man. So, Kristen's like, I love the flavor of the grits and I love the flavor of the asabuco, but marrying them all together with the truffles and salad, I mean, it's just like, it was a lot. It was very confusing. Tristan, what about your oxtail Milanese? So, he says, he called it oxtail Milanese? So he says he called it Oxtail Milanese, but he just really wanted to make a Caribbean kind of flavor.

The curry grits really did pay respect to Milan, but when you took a spoonful, you were absolutely in Trinidad. It was amazing. Fabulous dish. Fabulous. So let's go to dessert. Are you being sarcastic, Claire? No, I meant it. I loved every goddamn bite of that awful thing that went down my throat.

Awful. Wonderful dish. Amazing. Now are you being sarcastic? No. Now are you? I can't do this anymore. Fucking Americans. Alright, Bailey, tell us about your dessert. Well, I love Fratell de Zucca, so does Sarah.

So I made hers. And it was, you know, one like pasta dessert. Who knows what it is? Is it a detective? Is it a cat? I mean, I don't know. It was disguised. It could have been anything.

It was undercover. It was Tiramisu pretending to be a pizza working for the government trying to get your tax money. You know what I mean? Quirky That's our Bailey that was the Bailey that I lost for a second and then I got her right back Well, the gelato was fantastic. This felt like you it felt like you confusing Stolen, I don't know Tristan you're the winner

Come on poker face. Great show. Shwai, will you tell us about your ambrosia? Yes, I'd like to say this was my first time having ambrosia. I lived all my life being a three-star Michelin chef without having to taste one of the terrible concoctions that you Americans make. And now here I am having to degrade my taste buds with your disgusting mayonnaise-y, sour, creamy, whatever the fuck this thing is in front of me. And guess what? I loved it.

It seemed like this was their favorite thing of the night. I mean, they loved this breakfast. They went, they crazed, they jerked off all over this. And Tom's like, whoa, that was amazing. And Kristen's like, yeah, that was the dish of the night. It gave me giddy smile, small childlike playfulness. You're still not gonna win though, but good job. No, Tristan, this was yours was so complex for dessert.

I know a lot of the ingredients are just simple roots, but they're put together in a way where just as your head spinning. I mean, to some people, maybe a little bit too much, aka, virtual blaze, but you know, not everyone can deal with complex concepts, sort of like my son. That's why I'm an exologist. And Claire's like, I've never heard, I've never had anything like that. The sun choke, the sweet potato, the pineapple.

I just wish it tastes more like charred fish. Claire's the only one standing up for Bailey. Claire loves her some Bailey. So Kristen says that chef Carlo came all over the table like he loved it. And we have a lot to discuss, so leave. So, you know, they delivered. Tom's like, well, it has everything you can ask

for a finale. We tend to go course by course, but you know, looking at their meals are just so different. Everyone wants to see that in a finale. All tend to go course by course, but you know, looking at their meals, they're just so different. Everyone wants to see that in a finale. All of us enjoying food. Gale dying at the end. Gale dying at the end. Wait a minute, where did that come from?

That was arc. You know, normally we do head to head with each dish, but you know, since Tristan was better than them in every one, it's sort of dumb to do it that way. So you just want to like, you know, let's just talk through the menus, you know? And so Tristan saying like how he's a dweeb and he looks up stuff and you know, he's worked in town restaurants and sometimes he's like,

sometimes when Bailey and Bailey and them start talking about food and everything, I'm like, I don't know what you're talking about. I'm so simple. Suddenly Tristan is doing the like, I know nothing, even though he's like, well, I worked in Sweden under Marcus Samuelsson and here's a coconut veil and here's a foam and da da da. And now he's playing the- Yeah, he vasolies between those two for sure all the time. Yeah.

And so Bailey's like, well, you know, sometimes you talk about things. I don't know what you're talking about either. So come on. And Tristan's like, I'm going to go stage at Monteverde. Tristan's being so nice. Tristan knows he got this thing. He's in such a good mood. And he does being very humble. So Tom's like, well, yeah, what a great dish. And it goes like on paper, a lot of the things shouldn't work. But then I ate the paper and I even like the paper.

Bailey's octopus course, the mozzarella with the octopus and the tomato dashi. I mean, there's just layers and layers of depth and one little humble bowl of food. Why didn't me have season one when I was just that little humble bowl. Yeah, you know, the problem I had was the fish. I really wish it had been more undercooked like it should be, you know? I mean, it just felt like such a departure from the other two dishes. It was just so out of place. Like where was the fish. I really wish it had been more undercooked like it should be, you know? I mean, it just felt like such a departure from the other two dishes. It was just so without a place. Like where was the fish? Why was the fish even on a plane? Shouldn't fish

be at the movies or something? I mean, what was it even doing sitting on a plane? A fish? A fish on a plane? Well, I really liked the chili factor. I liked the flavor she created, but overall the dish didn't work much like Gail's ensemble right now. Wow. Team Claire. Thank you for taking that one, Claire.

I'm trying to teach Leo DiCaprio how to sync his iCloud. I'm sorry, Leo Da Vinci. But Leo DiCaprio also, because we were friends while I was alive. He's famous and I'm famous just happens that way So Kristen's like but she brought it back home with dessert it was Bailey through and through and Claire's like it was well made I loved the layers. It was so clever Yeah, it was like pumpkin spice tiramisu, but in a good way and yet it wasn't tiramisu Wow

Oh for two with the actual tiramisu. Tarzan, don't tell Tarzan he's gonna be traumatized. I felt like I was walking into hipster Nona central. Good one. You know what I mean? She knew who she was. She went with it. Okay.

Wow. You're like dripster Nona central Gail. Geez. Are you wearing a shawl to the finale or is it just, is it just figurative? You're a hipster known as Centro, Gail. He is. Are you wearing a shawl to the finale or is it just, is it just figurative? Gail, I feel like you might be walking into hipster no Centro. As in, Gail, you're not allowed.

So Gail's like, you know, Tristan came in with such a mission. Every single ingredient on every single plate had so much of an every single story to every single tell. It made it stand out. I love stories. Did you know that Italy tried to invade Ethiopia? Wow. You can never forget about that perfectly cooked chicken breast. I'll never forget it. And then the shrimp toast. Genius. Everyone at this table. Remember this, it's gonna be important. It will stick with you.

So Gail's like, that was so interesting. It was so innovative. It was so flavorful. Yeah, and as much as I love this chicken dish, the oxtail was just, it was just so well done. I mean, being able to see individual pieces of rice, I mean, the hair that goes into it, it's just extraordinary. Oh, I feel like my mentorship really just did wonders

for Tristan. Yeah, oh, and Tristan is like, yeah, you know, and Tristan's dessert, I'm straight down the line of just complete appreciation. I don't know if I like it still. So outside Tristan is talking about how Shwa always makes great broads. And then back in the judges, Kristen's saying,

did anyone else feel like Shwa was maybe just a collection of dishes as opposed to a through line of a menu? And they're like, yeah, it was great, but it was just, it was delicious. But that's it. There was no story behind it. Shua is probably like, how many times do I have to say my grandma for there to be a story? It's my grandma.

Yeah. So like, Kristen is saying, you know, the progression was clunky and he had two dishes that were the highlight for a lot of people. So that's something. And they love the Panipuri. And Tom's like, you know, that bite was so sophisticated. What a balance, what a balance, you know? I just wish he had more stories.

Wow, you know, I just need, I need to eat stories. I loved them. Did the Panipuri invade? Did the Panipuri invade anybody? That just need I need to eat stories. I loved them So the panaparri invade did the panaparri invade anybody that's what I need to know Shwies raviolo was like a great love letter in the wrong envelope Gail is not a love letter if it's a Reese's Pieces peanut butter cup. I've told you that so many times So they think that everybody accomplished something really special tonight. But you know what? Someone delivered very distinct flavors and a distinct point of view. And I can't get it out of my head. Can't get you out of my head.

Okay, let's bring them in. Okay? We know who the Top Chef is. Bring them in. Here's Tristan. Okay? Uh, chefs, this entire season we got to see the three of you just really blossoming to find yourselves. And finding your mission and just cooking with a lot of joy. this entire season we got to see the three of you just really blossom to find yourselves and Finding your mission and just cooking with a lot of joy and while each of you deserve the title of top chef I think it's been about six weeks now that we knew who already won it so You shall be proud of yourself for cooking almost as good as Tristan. Tristan has already shot his first Saratoga ad so Budma? It's Tristan, stupid. Even Monet knew it was Tristan.

Exactly. Oh. So, Christine says, the next Top Chef is Tristan. Of course, we already knew that. And everyone's like, oh my God. And cheers and hugs and everything. And Gail goes over and hugs Bailey.

Gail's always on like, they always make Gale go and hug the runners up first. Gale's, you did some great work. You did some great, great work, but you failed ultimately. Good job. So yeah, that's it. I mean, look, he deserved it.

I mean, he was amazing all season and he was amazing all to the very end. He only had like two dishes that were like mediocre at best or at worst. So well deserved. And yeah, I think he did a good job. It wasn't the most exciting ending because you know, obviously we've known forever who's going to win, but it was a deserved win. So yeah. And it was actually quite lovely because he did like he did sacrifice a lot to you know, with his dad dying. And so-

He made great food the whole time. He really did. Yeah, it was great. So that was it. That's the end of Top Chef, another season in the books, season 22 done and dusted. Thanks everyone for being here. We always appreciate you and we'll catch you

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