Watch What Crappens - Top Chef: Did You MEAN To Be British?

Episode Date: March 12, 2023

Top Chef is back, and this time it's more British-y than ever before! That's because it's season premiere of season 20, specifically TOP CHEF WORLD ALL-STARS. So great having Padma et. al. back, and of course, we can't have a Top Chef premiere without our traditional disclaimer: we love Gail Simmons. She is our favorite. We just like to pretend that Padma HATES Gail. We love Padma too! It's all fiction. Now go enjoy our episode!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hey, Prime members, you can listen to watch what crap ends at free on Amazon Music. Download the app today. This episode is sponsored by Uber1. We've all used Uber for rides, and I love using UberEats for food delivery. Okay, hello. I mean, I kind of live off of it. But have you ever heard about Uber1? Uber1 is a membership that helps you save on Uber and UberEats. With an Uber-1 membership, you get exclusive member perks, like up to 10% off UberEats and a $0 delivery fee on eligible orders. It just makes sense. I'm always getting Uberes.

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What happens What crap What What What Happens when there's so what if Hello and welcome to Watch Our Crappins! A podcast about all that crap on Bravo that we just love to talk about.

I'm Ben Mandelker and joining me today is a wonderful, wonderful man. Just mere feet away from me. So special here, we're both in a hotel room. Wow, I'm feeling already a little uncomfortable, gosh. Bing in the hotel room. There's a little Patoma call back. It's a very first person to be uncomfortable in a hotel room.

We get a whole storyline on the real house on the Patoma. But we're actually not here. I think we should go back to the reunion now. Fine. Hello everyone. Welcome. We are here today to talk about the Top Chef Season premiere.

In fact, and we're here in Atlanta. We're going to be recording. We're here in Atlanta, yeah, and we are doing this from our hotel. Well, from Ben's hotel room specifically. And it's so nice, like, just being on a couch with a handheld mic, like, I feel like a lounge singer. I'm just like, you know, I clear a patria. You look cozy.

You look cozy. You look cozy. I'm sitting in the bed. You're on the sofa. Yeah. And it's weird looking at you though, because even, like, when we do videos, we can cover each other up with our notes and then that's not that I'm covering you up I'm mostly covering up my own face and then when we do our

live shows we're staring out at the audience it's weird looking at you. I know that's right we're normally are side by side but you're really looking although we're sort of we're sort of oriented in a strange way I'm like it's weird that I feel like I'm just like bored in my bed. Yeah but we are here to get together in Atlanta because tomorrow night we're actually doing a show in Atlanta Although I guess by the time I put this up because I think I'm putting this up on Monday after all the Atlanta show will be over So thanks to everyone who came to the Atlanta show. It was great. It was great But we do have more shows coming up this month We're going to be in Denver, Colorado

We're gonna be in Salt Lake City. We're gonna be in Seattle. We're gonna to be in Denver, Colorado, and we're going to be in Salt Lake City, we're going to be in Seattle, we're going to be in San Francisco. So it's going to be a great march, and then Toronto, I think there's only like five tickets left, literally five tickets left for Toronto, like not many left, and then Philadelphia in April. So it's going to be a really fun set of shows. We had a great time, by the way, in Charlotte. The Charlotte audience was amazing.

Oh my god, they're being a couple of rules. Great. Yes, that was so much fun. It was so much fun. But the truth is that we are here to talk about a very important show, which is the return of Top Chef. Top Chef 20, Top Chef All Stars. No, it's a very important show.

And you know who this show is really important to, not just America, it's very important to Top Chef. I mean, these are the snottiest fucking people. This is that person that you meet with just too much confidence, and you're like, ooh, you walk away like hating them, although I didn't walk away hating this, but they're just like, hi, we're Top Chef,

we're Top Chef world. It's like, oh, fucking Padma. You know Padma's just walking through London, like, I'm here with Top Chef World. Hi, High London, just to city. I'm Padma from the world. This whole, this whole show is kind of like a victory lap for Padma and Tom and

Gail. They basically have assembled all these winners or finalists from other versions of Top Chef and they brought them to London. So Padma can be like, hi, we started you. Yeah. Hi, we started you and we can end you. I brought you into this world and I can take you out. It's like Padma, the mother of all the Top Chef contestants. Yeah.

I guess it's time for our traditional seasonal announcements. Seasonal announcements. Yeah. And quarterly during the season because we have to make it a few times the season because inevitably somebody finds this podcast and starts crying literally in the middle of a grocery store. Yes, that's a matter of fact. Yeah, and takes offense.

So guys, there's a fake rivalry between Gail and Padma only on, only in our minds, been started a year ago and his photo recaps over at the B side blog. A few years ago. And that shit is hilarious and we've kept it going to this day. Padma is extremely mean to Gail. None of it's true. Gail is a thin legend. Okay, she's a skinny legend.

We love Gail. Yes. I've actually met Gail in real life. Love her. She actually is tiny. She looks like a little girl in real life. Right. But we have imagined a rivalry in which Padma is very

passive aggressive to Gell. She's often derives her for what Padma feels is, you know, insane eating habits. And we don't have to over explain. You're seeing how that's it. Don't cry, don't fucking cry. Yeah. And guess what? If you do want to fucking cry, you're listening to the wrong show. This is not a crybaby show. Okay. Go someplace else. And also if you're on this show,

stop listening to this show. This is not for you. This is for us to rag on you. Okay. Thanks. Yeah. That wraps it. That's it. That's our that's our like seasonal disclaimer. Also, by the way, I am holding this microphone and if the cable Bags against the side of like my thigh or the bed it might make a little Sound and so I apologize. We're both we're both acting like lounge singers I imagine we curled up on top of the piano. That's how I am right now Yeah, and I am handling my and I bought this mic because it was tiny. It's called a pencil microphone And I am, I am holding a mic and I bought this mic because it was tiny. It's called a pencil microphone.

This is not made for broadcasting. It's made for like recording drums. Okay. I was taking up next one. Viola. Anyway, I think it's time that we start on Top Chef World. Wow, sorry, cities. It's world time.

We've really Jurassic Park ourselves up. A Man ourselves a world. Oh my God, that was the worst movie, by the way. We've really Jurassic Park ourselves up and man ourselves a world. Oh my God, that was the worst movie by the way. Okay, so basically I started watching this in the airport the other day and I almost texted Ben, I can't do this. No. You know, because right now we're going through a period where we have to cut some shows

from art schedule and I was like, this is it, I can't do this because it's like spain and pops up big letters, like spain and then you meet this guy. And then it's like Vietnam. And then you meet this guy. And then it's like, lemmezerob. And then you meet somebody from a cast of lemmezerob which is also a world show.

And I was like, I can't keep up. I'm just having nervous breakdown by a pandemic's press. It was a lot because they gave us like all the people all at once and it was just like very overwhelming. And we also did not do our customary cast breakdown. Normally we do a cast breakdown. And I think that gets us ready for the cast, but we didn't do that this year.

You know why? So why? Because fucking Tom and Rikel cheated. Yeah. That's why, because that's what we would have been doing that week and what happened. So you can think those two jackasses. Yeah, so it was very overwhelming.

All these new names and faces, et cetera, from different countries and different accents. But the first one that we saw was actually Buddha, who won last year, and he's like winning top shift. He has definitely changed my life. When I got cold for this opportunity, I couldn't refuse it. I mean, top chef season 20, the culinary Olympics,

which is why I made five separate cakes in the shape of rings and said, futile Olympics, you're welcome. Remember, did he do that like every dish he made was like a super literal interpretation of like the challenge? Yeah, but it was also really good. He's so talented. He is. And then we go to also food shows.

Could you stop calling yourself the culinary Olympics because like you all do it? Okay. Guy Fieri did it first and that's sad. Top chef, you're above that. Yeah. So then we go to Valencia. Well, Spain. So this chick with Princess Lea Brades, actually it's not Princess Lea Brades. It's like a braid around her whole head and her name is, is it Bagonia? It's Bagonia. Yeah, I'm just from Spain.

I love her. She's from Spain. And she's like, oh, I've won the win top chef and I get my Michelin star. This is my goal. I was like, yes, Bagonia. Yeah, because she has a restaurant that has a Michelin star. And then I think she wants another one. So then we go to Bangkok and we meet someone in May

and she was a finalist of Top Chef Thailand. And she basically wants to win because she's only a finalist. I feel like May cries a lot because May has a jacket with a be dazzled. Be you on it. And I'm like, oh God, May me is going to be a cryer. Bring her on.

Come on, me. Nobody wears a jacket like that unless they've got severe mental issues, OK? If you're not five. Yeah. And so they're all kind of like while they're talking, they're all kind of like walking across a park near the tower bridge in London and Padma standing there.

And she's like 16 chefs representing 11 different top chef inferior competitions around the world have come to London one of the top international food cities where you can pry gal out of the Jerry Hallebell fish and chips buffet everyone's gathered to make fun of gale's clothes and give me many different types of foods to say this about. Mmm. Wow. Wow. So we see the chefs arriving in London and there's this chick name Nicole from Canada. She's immediately my favorite. She's got this kind of lost smile on her face. You know, one time a guy in a liquor store

at the Russian liquor store in West Hollywood down the street from where I live, I think I told you, he told me, please stop this smile. Please stop smiling. Say, hi, everywhere you go. I said, why? And he said, it makes you look stupid.

Which I took. You know, I knew how he meant it. And now I see what he means, because Nicole has that. Nicole has this this vacant smile. But it's also, I feel like she means it. Anyway, I paused on her and just stared at her smiling, and I really like her.

And she's like, I was the first woman, and I'm from Canada, I'm the first woman with. Not the first woman, I can't that. She's the first woman from Canada ever. Yeah, guys. Canada is making women laugh. first woman win not the first woman I can't that she's the first woman from Canada ever yeah guys

Huge smileer she's the first Canadian winner so she can't wait to come back By the end of the episode wasn't super confident that she would make it there But um, I hope she does because I love her smile. Yeah, you know, I she get her energy is like someone who went into the bank to run an errand and accidentally walked on to top chef and then accidentally just like won the whole thing because she's like a really good home chef. Like her energy is sort of like, I still need to deposit my check. You know, she has this kind of like,

can we just do the stuff in this already? But just kind of looking around like you just got off into like Disneyland for the first time. Yeah, wow. So she's got that love her. So then there's a dude named Ali and he's the shy one, right? Later he says he's shy.

He says he's like also hot. He's one of those hot people who's like, I'm shy, but you know, whatever hot person. Sight people don't work out that much. I mean, I know that shy people work out, which is also funny to me, to be honest. That's why people work out. I think it's funny when shy people work out, but I also think it's funny when hipsters work out, like a hipster who has like a really good body, because I'm like, I feel like

a hipster vibe is like, oh, I don't care about that. Like I don't like, like rejecting the arms. I'm not about my brain. Yeah, like, like, there was a guy in the gym I used to go to who had a hipster, what are those like barista mustaches that curl up like old timey part of a belly? Oh, old timey villains on like trying chicks to try and trash and shit. And I was like, you can't act like you're thumbing your nose at modern aesthetics with your handlebar mustache and yet also have like an amazing body.

I don't know, for some reason it doesn't work for me. It's long-right. I think it's okay. I mean, I approve of guys working out. I mean, not myself. Not myself. But I just think it's funny when someone's like, oh, I wanna have a body.

Like, I wanna have like a sick body, like any insta, you know, insta. Yeah, I know what you mean, but I like it because I think it shows an insecurity and that's how you get to fuck people. Okay. So like the guy is like, I'm just a hipster, which means he's taking on that persona when really he's just to work out clean, which means he's trying to find himself.

And you know, you can help him find himself with your hand. Yeah, but you know, again, the handlebar mustache could be a problem. Hey, it's called handlebar for a reason. Just splash some water on it. Let it reset. So So then we go to we meet so we have Ali who is he won Middle East in North Africa. Oh, Amar from California. I know I've never loved Amar. There's something about Amar That's always kind of annoyed me a little bit, you know Luciano. He's very, um, sense of anarchy, Amar. Hmm.

So motorcycle gang. Right, yeah. I was trying to connect those dots. I was like, I don't know if that's what it was. To me, to me, sense of anarchy. It's like, he rides a hog all day. Which is fine, you know, I mean, I guess I like that on the show because they were all really sensitive underneath it all. Good. They should be. Yeah. It's like hipster with a good body. So,

these were not hipsters with a good body. Well, there was one. Yeah, but, you know, he was a super villain. You see? Yeah. So Padma is like, here they come. Watch out poor people incoming. Watch out, poor people incoming. I'd just like to congratulate you, no matter how many times you win Top Chef, you'll still be poor. Hold on, let me gather some, I had gotten some euros to hand out to the poor, but unfortunately I don't accept that in this country anymore. Oops. So they start listing all the people, like they just start flashing up places, you know, which I think was the point where I was like, oh my god, I can't read anymore. So they start listing all the people, like they just start flashing up places,

you know, which I think was the point where I was like, oh my god, I can't do this. But it's like, Victoire, Italy, Charbelle, Middle East, season five, Poland, Canada, Kentucky, Germany,

Mexico. I was like, Kentucky, why do I know? The fuck kind of mixes that. Yeah, Kentucky just gets right in the mix there. So then Padma's like, at stake for the winner, a gift certificate to Wagamamas. Also, a feature in Food and Wine magazine, an appearance at the Food and Wine Classic

and Aspen, $250,000 furnished by Not-San Peligrino Saratoga Springs Water. What the hell is this? What's going on here? What the hell? What the hell is Saratoga springs water. What the hell is this? What's going on here? What the hell? What the hell is Saratoga anyway? I was like, does she hate Saratoga? Because she looks very mean in this opening. It's like they're shooting her from below.

And she's like, at stake for the winner. I was like, Jesus, are you trying to burn holes? Through me, my lady. I don't know. $250,000 furnished by an off brand water. $250,000 furnished by something no one wants to see Sarah and Atoga What's next?

Tom Boxer's water Galen is speedo. I'll take some Galen is speedo sparkling, please I'm sorry could you add some calories to that? That's how the original would have liked it. Amar Jorts sparkling fizz. Anyway, hello chefs. Welcome to season 20 of Top Chef American version. Okay, all you international freaks.

I love that. She does this. I mean, for Padma, this was like, oh, mom, damn, like that guy on prices, right? Welcome to season 20. And she thinks that she's like, got one over on everybody, because it's like world. She's like, I'm the host of world now.

This is the lightest applause. And this goes to show you that this is a world one because, you know, all the European trick fuck off. Like we're coming here literally to get a show on food and work. Okay, we don't give a fuck about your version. Yeah, America. Well, since Top Chef from here in 2006 in America, there have been 29 international versions with over 100 winners from around the globe. Not Sarah though, good to see you Sarah. You represent some of the least famous of the least famous congratulations. Yeah, it's really nice to be here doing Top Chef World as we call it Top Chef Kinkos because we're just wearing so many copies. So, Sarevela is

from the Middle East competition and he's like, I recognize, oh by the way, also another thing we didn't announce at the beginning, this is an accent, Hodgepodge shit show, okay? We are really going to try learning all these accents and try and actually sound like these people. What to anybody new here? This is incredibly offensive and we get it. So, you're We are really gonna try learning all these accents and try and actually sound like these people What to anybody new here? This is incredibly offensive and we get it So you're basically at at a class for us trying to learn these don't be offended, okay? And if you're crying right now Go away, okay? So anyway, he's like I recognize somewhat because I've always watched the top chef friends And I know he's a great chef this competition is gonna be fire Wow thanks for that

Charbell London is a diverse international cities city many cultures have left their stamp on the foods in here Just as gal has left her stamp on all the seats at the tube Just like gale, a big forehead spot on every freezer section that carries Ben and Jerry's. And that's what you'll be doing on the way to the title of Top Chef Copycat Star. Not only is this the first time we've set a season overseas, but it's the first time we've used people

from all around the copycat world It's also the first time that England has had to buttress the London bridge for Gail to walk across Congratulations Finally Gail gets to show her terrible fashion to other people besides stupid Americans This year Delta Airlines is sending you to the finale in Paris France.. I mean, I'm excited. I'll be flying private though. Enjoy. Sorry, I'm the only one here that can still afford to see the nice Paris. Gail says she's just gonna hit her right through the channel. Anyway, is there anyone here pathetic enough who's never been to Paris? Anyone? Anyone? Anyway, is there anyone here pathetic enough who's never been to Paris?

Anyone? Anyone? And Sarah's like, not me. Like, oh, no, poor Sarah. Sarah from Kentucky. By the way, I've never been to Paris either. But I was like, this is so, the poor Sarah's, I just feel like Padma knows. She does know. Literally, she, because at some point, right before they started filming, Sarah was like,

oh, this is so exciting And I can't believe we're gonna be going to Paris. I've never even been to Paris. Oh, that's so great Sarah And then just like gonna use that against her right away. I love your simplicity Sarah So I just wrote shocker. It's Kentucky, you know, and then Sarah's like I don't care drop me right in the middle of Paris. I can drop well pay everybody's ass Okay, well the winner will be crowned top chef, copycat Kinko star, and take home the prize of a quarter of a million dollars,

followed by Sarah and Atoga Springs, Pellegrino's the trader. Now, are your knives sharpened? Good, because it's time to get right into action with your first quake fire challenge. Once you get to the kitchen, you'll have three minutes to raid the pantry gal style for a total of five ingredients, although we all know Gail goes for about 26. You'll find out more later, but now follow me to Sarah's home.

Abus. Welcome. This is a double-decker bus. We'd like to call these Gail's on wheels. Welcome to Gail's breakfast. Welcome. This is a double-decker bus. We'd like to call these gales on wheels. Welcome to Gales Breakfast, a double-decker. Oh, I just pulled my aside muscle on my stomach. The mishos, here comes one right now. If you're a hiring, you know what it's like to deal with economic uncertainty. And now more than ever, it's really important to hire the right people faster and more efficiently because you gotta keep the overall cost down. And thankfully, there's a hiring partner who's focused on you and your needs.

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I'm going to say something scandalous, Ronny. Go on. Plants are meat. And not only are they meat, they're delicious, especially if they're from impossible foods. They taste like beef. Exactly. Impossible is making meat history this summer. Yeah, they are. Summer of impossible.

I am so excited to be spending time, cooking my summer foods, all that good stuff, and guess what? We can use impossible sausages, impossible brats. I mean, it's gonna be a great summer for impossible foods. Impossible beef is made from plants and 19 grams of protein per serving, and it's better for the planet. And it's meat. Plant meat.

Correct. So if you're looking for something to grab for your grill, grab some impossible beef. Summer of impossible. Start making meat history today. Just head over to the meat aisle at your local grocery store, grab some impossible beef or patties and get grilling. So it is like this is a pinch main moment and Luciana from Brazil is like London is the most cosmopolitan city for food, best Japanese, best German,

Indian, French, Brazilian and then Pat and it's like wow love your thoughts Luke. Hey who's never been to London? Sarah? Wow. Wow. Wow. Wow. Sarah, ever? Never been to London? Ever? Are you serious? So wait, you went all these years in your life and you never got onto a private plane and went to London and stayed at a fancy restaurant. I mean a fancy hotel. Wow. Are there no authors of international bestsellers for you to flirt with and Kentucky Sarah? I'm surprised Sarah, let's hope we can connect but let's hope we can collect one tooth for every new place you get to visit on this trip You might finally be able to eat solids. Oh wow. This is so exciting for you

Unfortunately, there won't be too many people playing banjos on the corner, so it might be a little scary for you won't be too many people playing banjos on the corner so it might be a little scary for you. Can't wait to try Sarah's new dish. Da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da da They have an airport in Kentucky, Sarah. Oh Sarah how long did it take to to paddle your raft over to London? Was this scary. Oh, and Ali you've never been to London, huh? Well, here's a hint Ali Londoners beat up people wearing vertical stripes. Good luck Ellie's like yeah, well I won Top Chef Mina, who stands for Middle East North Africa, and I'm shy. They call me the sound of Dessassin. That's what we call parts.

That's what parts. Are you serious? The Middle East and North Africa, that's like ever, by the way, that's my, that's your, that's my linear. That's your lineage. Yeah, but it is also kind of like a funny like, like, sure, it was lumped all together. It was something about that was like, well, welcome to London, Westminster Abbey's over there.

There's big gal, I'm sorry, Ben, tough the time. Sarah's like, oh I thought big Ben was gonna be bigger. Oh you poor thing. Were you comparing it to the size of the trash heaps in your town? That's the same thing I say every time Gale tries on a new outfit. Don! Are you rested? Don! Hope you don't mess up with the last minute again this season. Sorry to remind you of that. Mmm. And Don's like, well, at the end of my season, I made it to the finale, but I didn't finish my dishes. I think that cost me the went- yeah, Don. It helps.

It certainly- it certainly added to the bill of that cost. So Padma's like, okay, I suddenly have a bullhorn for no reason. Now we're headed to Night's Bridge. And someone goes oh, yeah That's where herds is Sarah. Have you been to harrads before? Have you ever been to a mall? Do you know what a mall is? That's just like But you can tell she doesn't know what they're talking about She's like what's a herds and Madam's like actually herds has a very nice food haul that none of you can afford to eat at.

It's very pricey, but what they do have is a nice pane of glass you can just stand up next and put your hands on. So, Amir G- or Amar G- Top Chef is coming to London and she goes, that's where the fuck we're here, Amar! Jesus! Wasn't that, wasn't that so cool? I just cursed. I'm just learning how to get into character. For the next time, I'm playing a role across

with my dear friend, Alie Wong. In her drama debut. That's just me playing a poor person on Gail's breakfast. Ha ha, everybody. Hey, anybody wanna buy a lotto ticket? Guys, rumor has it, Gales has been clutching to the bottom of this bus this entire drive. Gales been Cape Fearing it just to pass the food hall at Harrods.

Anyone want to go and check down there? Sarah, maybe you want a poker with your bindel stick? So they get to the kitchen, which is like a big bend. It's got like a big bend clock entrance. And, or the rescuers, whatever you, whatever you decide. Or the great mouse detective. Or back to the future. Or, yeah, it was great mouse detective.

I love great mouse detective. It was totally overlooked. Yeah, it really is. Or confused with the rescuers by idiots. Idiots. Sarah, have you ever seen a rescuer? Ha! Ha!

We know that poor Sarah has seen plenty rescuers. Unfortunately, they haven't been able to fix that roof yet, huh Sarah? Poor? Sarah, cooking in the rain, coming through the big hole in the roof. Sarah, I heard that you recently purchased a blue ray of your favorite movie, the great potato detective. What's that about? So they're in the kitchen and it's London and we're Americans. So of course the music is obnoxious as possible. It's like, hey America, what do you think British music would sound like and it's all like

It's like say guys, I think that was here come surprise it was but that's pretty much But that's it's pretty much that I was thinking God save the queen, but I don't know that tune Yes, I get them to revolve mix I'm so sweet and the French one. Yeah, it's the same basic So Padma's like, go run after, go find a gradients. So they all are running around. And there's no proteins. They're like, Oh my God, it's a vegetarian, a vegetarian thing. It's a vegetarian challenge. And then you notice this one Padma standing on her little mat, her little kitchen mat,

you know, and they always bring Padma gel mat, which I love. And they painted it. I will not stand on the same floor as all these pours. And they painted it. I will not stand on the same floor as all these pores And they painted it the same colors the floor this time so it blends in But it's like still obvious she's on it. So then like a guy goes like walking by or I stomp the German guy German guy goes hi Padmushka. Hello go Hi, this this has been pre approved non-regular talking time. Yeah, he told him who told the German he could talk to me I was cracking up because everyone's running around like crazy. He's like high pot But it's a Nicole the smiley Canadian is like oh my god. It's a vegetarian challenge

I just have to make sure there are five ingredients that go well together blue cheese and zucchini sounds good to me I'm okay. I've already lost hope in you. I'm gonna love blue cheese But who says like blue cheese and zucchini? I've literally never heard that before I know that's not like a glass of comp I just feel like in a quick fire challenge. I just wouldn't go for blue cheese first So then so everyone's cooking Tom the German after he's been dismissed by Padma, has decided to make a red cabbage steak because red cabbage is the thing. He's like, you never been to the October fest?

It's a lot of red cabbage. And he's like excited. And then Gabri, the Mexican winner, is running around like crazy. And he's like, Chile, Chile, Chile, Chile, Chile, Chile, Chile, Chile, Chile. And then he tells us, I decided to make a kakao chili, because I'm a Mexican guy, and we need our chilies, and then Buddha's looking for, Buddha's so smart, cut him down.

He's so smart. He's like, oh, I'm looking for ingredients, he can be versatile, cream can be whipped into butter, and then all can get some eggs. I'm like, god dammit, Buddha, I love you. Buddha's gonna get things that people can't complain about. Like who's gonna complain about cream and butter? Exactly, I know what I mean.

He's so clever. So then they all, they get their ingredients, they assemble it from a padma. And there, again, there was no proteins. So Padma goes, did anyone have any trouble finding protein in the pantry? Get it? There was none.

So Tommy Gale come in. Man, I it, there was none. So Tommy Gale come in, man, I gotta have it to Gale. Just as Gale, like, oh, this is world, I'm gonna show off every terrible outfit and pattern I've ever worn to the entire world. I was like, Gale, really? What are you wearing, Gale? Come on. Yes, they come like wheeling the proteins in. I was like, oh, here chefs. How's it going?

Good to see you all here. It's exciting. It's got a signing time for everyone here. If you'd been asking me in season one That I would be standing here without a hat on about to start season 20. Oh, they said what? You're crazy. I'm a half person, but here we are That hat and then there we also also spoke Dale speaks to us. And he, I think he won or was a finalist for Top Chef Canada. And he's a winner. I'm very sorry. He was speaking of mustache hipster guys.

I know. And he talks about how he loves Gail, because she's Canadian also. And he goes, you know, because if people can't understand my accent being out into Bouton stuff, like she can translate it. And he's subtitled as a diet that you know, it's like clear English English just like he's Canadian Yeah, he says utna boot

So then gale's like gale is in terrible bright pink short suit With terrible pattern blouse. I mean she's really going full for a season So she goes actually it's a Stomishing chefs. It is astonishing that no one has gone blind looking at Gail's polyester, a murder. My rhyme. Wow, chefs, the UK is comprised of England, Wales, and formerly Scotland, but Gail ate it

at Northern Ireland. She ate a region, yes. Gail, oh. England, wait, hold on on this so never mind. I don't even I wrote these notes so quickly I can't even read half of them like I just said polyester a murderer am I right like what are people still wondering what that means because I don't know England UK is surrounded by four seas. Sarah, are you taking notes? Wow, all these seas is like Sarah's report cards back in Kentucky.

That's like an A in Kentucky, am I right, Sarah? Okay, the UK is comprised of many places that feel thin standing next to Gail. Hello. Hello. Home of the finest seafood in the world. No, Gale, not seafood. Close your mouth with the mic and I, it's being chewed, okay?

And that's what you're gonna be cooking with, for your first challenge. Seafood. I'm like, why do they have to have this whole preamble? It's fish. They're like, guess what? Surprise twist, you're cooking with fish. Because they have, they've tricked them.

Because people like Canada smile. They're like, oh my god, I'm screwed. And she's still smiling here. Canada smile. People like Canada smile. He's like blue cheese and fish. I've never heard of that before. So Don's like, I want to use macro,

but I don't have tomatoes. You know, most things Don says, I'm like, what? I know. And I'm like, I'm too stupid to understand what she means. And I get that. But I forgot that Dawn has that effect on me, where she just says it like, so seriously. And I'm like, okay, write that down.

And then I read it later and I'm like, what does that mean? Can't you? I have a macro without tomatoes. I'm like, I don't want to be fun. Literally hundreds of other things you could use. So, Padma's like, you have theseang ingredients and you have this beautiful array of seafood. But we do love a twist here on top chef. So Gail, time for you to roll around in the fish. Gail, please stop twisting. It's embarrassing. It was not literal Gail. That's a hot. You got, oh god, you got salmon all over your kool-ups.

Want to know your twist? Take a look around at the ingredients your fellow's competitors chose. We want you to team up with another competitor who just found out that they have to see food as well. What's going to happen? Sarah, oh dear, you put a broom in your basket that's not an ingredient okay at least one seafood item. Sarah please put down the floor tile. Sarah where did you get that macrame depiction of Queen Elizabeth. At least one seafood item from this beautiful display must be used and there's no going back Let's be- Ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha- So they start to pair up. Sam Molle's, Frenchy and Tom the German

have cabbage and blueberries and are like, this is gonna be perfect together. It's just kinda weird. Well, they pair up because they're like, oh, I'm French and you're Germans. They're like, naturally we'll fit because we're two big countries in Europe that are like two famous countries.

So we'll naturally work together. Like guys. Yeah, then they realize they have cabbage and blueberries. Yeah, Tom's like, you know, we should work together because I have cabbage and you have hair plugs. Let's do this. So then Dale and Buddha. No, no, no from Saskatchewan and she's from Kentucky. And so he's like, I kind of feel like we're going to mesh in that way, you know. And then Don and Charbell match.

And mainly because he has tomatoes. She's like, Oh, good. I can cook that one macro recipe that humanity came up with. I can't wait to knock my tomato macro soup out of the park. So, Buddha teams up with Sidvier. I love her. My favorite. Yes, my other favorite.

I love everyone. By the way, I love everybody right now on the show. There's not one. The only person I made lightly didn't like was it's plugs. It was the first guy. Yeah, because he's got Samuel. Yeah, he's just like he comes off as a little arrogant or something, but everybody else I absolutely loved.

And Sylvia is, it's spelled S-Y-L-W-I-A, but they still say Sylvia, but like Sylvia. And she's like, oh my God, our baskets like twins. She goes, she goes, leak, potato, double cream, so funny. Yeah, and we're Silvia from Poland. She's good. Okay, so pattern is like one more thing. The winning team will receive immunity. 30 minutes starting now. Good luck going outside without being made fun. Sorry, that was to go. The rest of you and good luck going outside without being made fun. I'm sorry that was to

gal. The rest of you good luck with the challenge. I wonder if we could ever post on the called gal exet. All of the UK is just exiting gal. So there are everyone scrambling around and Dale's talking about how we made like a scene like Gordon Ramsay's restaurant when he started. So that was like that. That's his big that's his name. That's his arc. Well, I thought it was kind of sad because a lot of other people of like what was the one last year that just everybody worked for this guy? Was it Charlie Palmer or no it was god damn it. I'm sure he'll be a guest judge this season everybody will remember but last season it was one chef and I mean Gordon Ramsey obviously

is a great chef right but to be like oh I used to do these at one of Gordon Ramsey's right it just sounds so like TGI Fridays for top chef. It does because Gordon Ramsey I know he's like a top like a Michelin star chef, whatever, but I don't actually think of him as much of a restaurant tour, only because we don't have a lot of Gordon Ramsay restaurants in America that I know of and there was one in L.A. for a little bit, but he's not, he doesn't get like that food press in the same way and he's just so sociable with these like shows on Fox. I mean the last thing I I saw on was that show.

They aired a show after the Super Bowl this year where it was like, you know what, the cooking where it's like three floors of cooking. And they're, they put the ingredients on an elevator and starts at the top. Oh, fuck say. And so the people at the top get first pick at the good ingredients and the elevator of food

goes down the second floor and they put more and the elevator goes down. It's so stupid. And they go more and the elevator goes out. It's so stupid. And it's so stupid. Like legitimately one of the stupidest things I've ever seen in my life. And he was on that. He was like the host of it with Naysia Arrington. Weird.

It was called next level chef. Well, I guess his big famous one here is MasterChef, which was a pretty good show. And it's a good show. And it's a few season of, well, yeah, yeah, before that. But I watched a few seasons of MasterChef, and it was pretty good, but it's just not classy like Top Chef. Nothing is like Top Chef. And then of course, Hell's Kitchen, where he's just a fucking monster for comedy, using people for fun. Yeah, they like recruit line chefs from like the Embassy Suite, and they're like,

Oh, right, you have to cook this right now, and they don't know what they're doing, you know. So, yeah, anyway, so that's Dale. So you're like, oh great, Dale, wow, you did Lange Osteens for Gordon. That's the American thinking. And he's like, yeah, and I cut up my thumbs from all the tails. I was like, wow, sounds delicious.

I hope the fucking food inspector heard that. I guess I have. I'm just down to Lange Osteens. People have been eating Dale's blood for years. Some blood. Yeah. So then Sylvia, Sylvia and Buddha were working together and Sylvia says, I know Buddha. He won last season. He was little bit snob. But so far he's really nice. Did I tell you about him? We both had leaks in our passage. So funny. So hilarious. I don't think he was a snob. He just made really fancy food, right? Wasn't food a really nice?

He was, but you know, Sylvia's probably suspicious of everyone. You know, she's like, oh, snob. Sylvia's like me, I think where like, you don't trust somebody until you know, they really like cream and butter. And you're like, okay, and potatoes. Like, okay, by me, I want to have that for dinner tonight. So that doesn't sound good. That sounds, you guys were actually going to dinner tonight.

We're going to dinner. I'm so excited. I know. Because we usually just eat, like on these trips, I eat my canyels and combos, and that's it. Like, once a day, or a quizno, I'm not a quizno, it's a, what's my favorite thing to get?

I just got it yesterday. To put it to put it. Yeah. I know, we're actually having dinner and I'm really excited about it. So then the French guy Samuel He's like, oh, but this is crazy. What making quick fire in 30 minutes I mean on top chef France the minimum time was one hour and a half. I was like that is so

Blossom you know of 30 minutes to be late You know because who knows if you're even going to be there at that time. And you know, when the door is straight, midway through Quickfire. Smoke break in the middle. Missy. I think it's just like always 90 seconds. Long lunch fire. It's called a Quickfire.

We began the Quickfire, then we got take a lunch, long lunch. So funny. It's not been treating this entire show, like all, like, like all the French people treat Emily. Emily and Paris. Yeah, at the beginning, and when they were on the bus, I think it was Don asking someone. She's like, so what's it like internationally? Do you guys have the same formats? And I think it was just Sylvia or something.

And Sylvia went, yes, of course, stupid question. It's a format show. Of course, the same format. We film in barn. And we shoot for three hours until cameras die. The host is Palm, Kadama, and Cow in Bad Pattern. Guess judge to Zan Summers. I don't even understand why, but that is. Oh!

Oh! Come on shoes, here comes one right now. Hi, I'm Michael Patrick King, host of the official Max Companion podcast, and just like that, the writers room. Each episode members of the writers room and I unpacked moments from season 2, sharing juicy details you can only hear from us. Stream and just like that season 2 is starting June 22nd on Max, and listen to end just like that, the writers room on Max or wherever you get your podcast. So then don and char bell, um, who is doing, who's the middle east and North Africa guy,

Mina is what they call it. Yes. Uh, he's like, I'm not here to lose. I'm representing one billion population. It's like, that's a big, that's a big thing to take on, buddy. That's funny because Gales here representing one billion skittles. So, um, you know, lots of stuff is going on. Just taste the rainbow. She eats the whole thing. She's eating the rainbow.

There are no longer little Irish things at the pot of gold. Now they're just pot of gold on random freeways, so nothing connecting them to each other. Just random experiments of gold. Kills, kills eating every rainbow connecting the pots of gold to each other. Now Judy Garland can always think about somewhere. Somewhere on the indiscriminate collection of gold. Anyway, poor people go back to cooking. So, Victoria is, she's making... So, this chick is hilarious as Victoria.

Victoria. She's from Italy. And she's working with Nicole Smiley Canadian face. Canadian smile. Canadian smile. Okay, Canadian smile. Canadian smile. Canadian smile. Okay, Canadian smile. Canadian smile. No, Canada's smile. And Victoria is so Italian.

It's hilarious. And she wasn't born in Italy. I think she's Congoese actually. Yeah, she's not born in Italy, but she's got that Italian attitude. And it's so hilarious to me because she's mixed with Canada smile. And so the calls like, wait, you're gonna do risotto in 30 minutes? That's kind of a death sentence.

And we should probably get that on now. And Victoria's like, I can make risotto. I can do it. Stupid smile. Nicole's like, well, okay, I'll let her make risotto. I mean, she was a finalist in Top Chef Italy. I mean, you gotta know how to make risotto to be the finalist of that. I'm like, actually, I think you just have to like smoke a lot of cigarettes and just be sexy. It's just essential. I would love to watch

Top Chef Italian. You know, all that the Top Chef Italy judges are like, oh, please, see my, you're so beautiful. I mean, just for the first, let me say your your chest, your deco lotage. How could I even eliminate you when you've got such beauty in your eyes? You win. So then we move over to Gabri and Luciana, who I also love Luciana. I don't know if I've mentioned that. She's like, we have to do ceviche. It's quick.

I'm so glad we are together because we both have the chili. We have the lime in Gabri. It's like, have to do ceviche. It's quick. I'm so glad we are together because we both have the chili We have the lime in Gabri's like we can do this and by the way I've never seen anyone move in a kitchen like Gabri does and he says later that they call him like the fastest person They've ever seen yeah, he's like so literally like juggling avocados as they slice in the air It looks like you're watching fruit Ninja in real time, you know. So then there's more cooking. May is with Begonia and May is like really nervous because Begonia is a Michelin star chef.

And Begonia sort of reminds me of Jess, the chef from Top Chef Adventure. I mean, from below deck adventure, she sort of has that kind of regal look to her, you know. And she looks very, very fancy to be here. Yeah, like it is. She looks like a top chef master's type. Yeah, and all her interviews, she has this like beautiful, I didn't pause to look at

what it was, but it almost looked like a, it wasn't like a poncho, but it was like some beautiful knitted pattern thing around her. She just looks like everlessly elegant and sensual and just skilled at everything she does, you know? So May is very intimate And also insane. Yeah, she's definitely got an insanity there too And we see May says that she was the first runner-up is this when we see a clip from her show when it's like the the top chef judge For top chef Thailand is like and the winner is Yeah, well, like not may you suck and then me is like just staring up the sky. So then

uh, Samuel and Tom are poaching a salmon and Tom is the German and he's like, this is great for me because I live on boat. So I'm happy. And we see that he's a cruise chef. He's like a cruise chef, director, food director guy. And Frenchie is like, if we just post this same on, it's not enough. So I blow torch. I blow torch the same on. And then Sylvia is like, how long for butter and Buddha's? Which is also the name of her favorite sitcom in Poland. So, Buddha has taken the cream. How long for butter, starring Yennefer Wanniston? So, Buddha has decided to turn the crease making whole made butter for this quick.

Our Buddha is crazy. Yeah, we're making butter out of the cream because we don't have any in this cooked and brown butter. We'll boot incredible. And so then Sarah Kentucky is like, when do you do more things? When do you do more things down and Dale's like, well, we can do a bisque and we can do a sauce. Hey, has any of your hairs fallen into this yet?

You take your head over it. Okay, it's how we do it where I come from. We call it Kentucky hair sauce. So then Victoria is like done with the risotto. She sort of like throws it down and from Canada smile and she's like there's not that day Yeah, smells like Um, can't do she is like no way come on as she tastes it and she goes oh no Oh, no, yeah, I think you should put this back on and Victoria's like no

this back on and Victoria's like no no no. Julie like I like it. Yeah she's funny. Shaps you have five minutes. So yeah they're just like more cookie. Just like them. I'm sorry Nicole. Go ahead. You know what I'm just gonna let her do it.

I mean what am I gonna tell her? And then she grabs her pot without a thing. And she's like how? Oh God I just hurt myself on this pot. And Victoria just looks like you stupid, raw result. Really? Stupid North America and non-European. Yeah.

So anyway, they're all plating everything and Don has concerns about baby zucchini on her dish because she's like, I feel like they're not adding anything to this dish. Unlike tomatoes with the macro. Can we be honest? I'm a vegetarian and I eat a lot of vegetables, believe it or not, these days. Say it, I know what you're gonna say. She doesn't add anything to anything. Zucchini's a weird, slimy, fucking, always mushy vegetable.

I don't care what you do, I still eat it all the time. But every time I eat it, I'm like, what the fuck, man? I have to like drown it in olive oil and salt to make it taste some palatable at all. Zucchini, it's just, they people try to really sell zucchini on us, give us a zucchini, whatever. Or they're like, oh, the worst,

is it's like a barbecue, it's gonna go, oh, a brosum zucchini, we can grill some zucchini. Sorry, it's still very, it's a barbecue. Like, and you're gonna, I brought some zucchini. We can grill some zucchini. Sorry. It's a barbecue. It's a barbecue. Like, and you're gonna try to counter with zucchini. Like sure. Like as we be honest, it's zoodles are fucking ridiculous and terrible.

Those are wet tasting things. They don't taste like pasta. Yeah, I mean, I think zucchini, zucchini bread delicious, zucchini kind of like fried zucchini, like patties or cakes, whatever, those are really good. Yeah, you put shit into a bread,

all you'd bad. I will say, I have this cookbook that I love. I've talked about a lot called Six Seasons, and the guy, Joshua McFadden, he has a salad in there where you shave the zucchini with like a peeler, and it makes these ribbons, and you make like a salad, and it's a kind of very sort of tie inspired dressing of like fish sauce make like a salad and it's a kind of very sort of tie-inspired

dressing of like fish sauce and other things and there's mint but like it's good there because it's mixed with everything else But it's still kind of slimy and on top of that if you got leftovers good luck because that zucchini is not gonna last It's not gonna last even slime. You know what? I'll still eat you zucchini I'm also I need to go through my Joshua McFadden cookbook because God damn it, he's good. Oh, you have it? Yes, that was the one that I said I went and bought for $60 or something. And then that's right.

I went to the bookstore after that and I was like, this was not $60, by the way, it was $28 or something like normal. I'm such an exaggerator. Anyway, that book is so good. It's so good. You should look at that. I started buying actual recipe books,

cookbooks instead of just looking online because normally I learn online and then try and memorize it. But it's so nice like sit there and actually flip through. It is. And put little marks in the. And also the thing is with online recipes, you don't know necessarily how they're going to be. But like with a cookbook, you can sort of know like, okay, this author, I trust this author. So

therefore all these things are probably gonna be very good. Yeah, as opposed to, you see like Shari, you know, Shari Townsend and she's like, she has her site that's called like Mama, Mama, like mom's, mom's cooking. You know, it's like a picture of the one. No, I just made that up. Oh. It's like Natalie eats. How is my face like a lady from Wisconsin? Which is my life.

Oh my God, my husband loves, I don't give a fuck with the kids. It's always a QC day. Like, it's always like, Suzy eats from to lazy to be going through all those sites. I just Google whatever I'm looking for and read the it's like all recipes or all recipes is dangerous, but they have some basic and then make them you know kind of do whatever I want. Hey, time's up, hands up, you tensiles down, please, gal in your

case, tires down. Silwie and Buddha come on up please and wear some sunglasses if you have them or Gail's polyester could burn your redness. Okay, now let's look at what you have. So what is this? So it's pan fried turbot with potatoes and leek and dill and Buddha's like we actually made a man butter from the cream And Tom's like well, this is a really yeah old-school. Look cooking whoa Really just that's pretty pretty old school just like Gales fashion sense Oh, I'm sorry. I thought you said no school and I was gonna say, welcome Sarah. So Amar and Ali are next and they did both Pan roast to the sea bass with a kimchi omulsion

and eggplant bobbaga news, which sounds insane. It does. And Gels like, so, why did you choose to be teammates? And that's Gels passive aggression, you know, that comes out with her big tight smile. And Amar's like, well, we both had feta cheese in our baskets. And that was like, oh, that's how Gail chose a husband.

What a coincidence, right Gail? Yeah, she went on to okay, Feta. Okay, dairy. So Gail went on to bagel and to bagel. Feta, Feta, six. What's that farmer? Kill signed up for Ben and Jerry, right, Gail? Feta, mashdog, eFeta.com.

EFeta curious. So, Luciana and Gaby, Gaby, they made their scallop like what you lay with raw, is it coyote or coyote, and lobster don't know. So they make those like lobster water shot, so Padma goes, so am I just supposed to drink this? No, Gail, you're supposed to start a town of witches on fire with it. What the fuck do you think? It's in a tiny cup, drink it.

Wow, unlike my fellow judges, this is very light and fresh. I'd phrase it would never be used to if you gale on gale. Gale, stop point that over your head, you're supposed to drink it. You just told us for crying out loud. You gale using it as a mouthwash. Veganian Mayor next. And they did a pan-seared monkfish, ugliest fish in the world, also delicious with a zucchini wrap and sauce.

And Tom's like, whoa, there's a lot of work in a short amount of time, kind of like a pop-up between seasons. My right, pop-up. Hey, wait a minute. What? A lot of work in a short amount of time shows a lot of dedication. I know one person doesn't know that My son, I'll just say it right now So next to Samuel and Tom

They did cabbage cabbage cabbage and salmon and cabbage and at the head of blueberry and gale goes So this puree is just cabbage. Yes gal like your moisturizer So this puree is just cabbage. Yes gal, like your moisturizer. So Charbell and Don are next and Gal goes, who cook this you can eat? The biggest smile on her face. So funny. And then we have Sarah and Dale and they serve their tumble,

tumble, thumb, thumb, blood, l-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-umble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble-tumble- That's great. I'm just I'm loving it not loving having to subsidize my son's rip That's okay So Nicole and Victoria Um Padma goes is this for so though And Victoria's like yes in 30 minutes Yes, tell me about it it. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha I'm not happy. Also poached oysters and mint. I thought that was straight. It actually looked beautiful. You would never, unfortunately, have been prepared with this. Pointers and mint.

Pointers and mint is a little... I just didn't, I just... Maybe it's a Middle Eastern kind of vibe a little bit. Well, so we'll put mint in everything, that's true. Or it could be a tie. We'll put little leaves of mint in lemon. Yeah. Yeah.

So Padmas like, wow, that was a really impressive start for a bunch of unfamous people. You guys seem to know how this works, except for Sarah. She's still trying to figure out this whole cars on the wrong side of the road thing. You can stop crying. I know it's scary.

Let's get the bad news out of the way. Anyone have a dolly to wheel-gale off? So shall I bell and don? I'm sorry, but your macro left something to be desired. Too many tomatoes, am I right? God, I hate tomatoes and macro. It came up with that disastrous idea. It's called Mac and Cheese, not Mac and Tomato. Well, the bigger problem is the zucchini was a completely under-seasoned, which is basically how zucchini always is because zucchini sucks.

Okay. Gail, who had one of your least favorite dishes? And I know you ate them all anyway. She's like Samuel and Tom. And Samuel's like, wait, wait, wait, what? Excuse me? I got hit for this season. But that is American. American thing, I had worse.

Your salmon was cooked beautifully, but the cabbage felt gritty in the emulsion. Padma, I feel like there was a joke there. Me too, I just, it won't come to me. I'm just picturing gale swimming around a gritty emotion. And it won't leave my brain. I just say gritty in emotion. And I'm like, well, we've already ragged on Sarah so much.

I will say this, gale is emotionally intelligent. Well, thank you, Padma. It's the most interesting you've said to me all day. No problem, stupid. So then we go to Victoria and Canada Smile, and Padma is like, this was too out dante. I mean, it wasn't a problem for Gail. I mean, she's knocks on cardboard boxes for crying out loud. Gail had gravel with her. She served this morning. But for the rest of us, it was a bit much. And now for some good news, we're sending Sarah back to Kentucky. Oh, we're not.

Okay, here's some other good news. Luciana and Gabri, the raw scallop was spectacular. I loved all the raw vegetables and the agrofrasca, that beautiful little cup of chill tomato, super whatever that gale port on her head. Wow! Good thing I asked that if we were supposed to drink it otherwise it could have gone wasted. A cup of chili tomato, super whatever that gale port on her head. Wow. Good thing I asked that if we were supposed to drink it, otherwise it could have gone wasted. And, uh, Sophia and, uh, Buddha, I love the old school approach.

Uh, I mean, you made your own butter. Huh, look at that. You made your own butter. Gale's currently drinking it, right, Matt Gale? Stop drinking the sticks of homemade better gal gal it doesn't work that way you can't turn a milkshake so bad when it's like Sarah gal your sauce was so rich if it was about 80 years old

right would have married it for its money that's your sauce released any books lately? Are we done threat off your sauce? Sorry. Well anyway, congratulations. The winners are Kentucky and Saskatchewan. Who would have thought it came all the way across the world to awards and things to some hillbillies. Another one if you have electricity, but you've got this quick fire wind under your belt. Hopefully that can keep the lights on at night. You, the best part is that you will have immunity

in the first elimination challenge in Sarah. We also got you a copy of Richard Scarer's busy, busy worlds, you know, where the hell you are. Well, as well as all stars, and then we repeat that, worlds, we want you to do well, so that start with something easy-peasy. We want a vegetable forward dish where the protein is a seasoning or an accent and not topped with ice cream, like it is at Gales House. By the way, how do you have Padma, like lead into the elimination challenge by saying easy peasy and the challenge isn't about mushy peas.

That's not a pea challenge, but I thought it was a pea challenge. I thought it was like mushy peas, it's like a such a British thing. Yeah, but it wasn't. I know, yeah, I'm sad. So Tom's like speaking of, you know that little gay guy from the gay show? Oh, the chef guy from the new queer eye. I told you, and Tony is something. And so my aunt Bridget gave me his cookbook.

I think I've told you about it. And mostly it's just like, look, I'm beautiful. Like every page is just him posing. And then it'll be like a little recipe on the side, which I get by like who masturbates to cookbooks. No, I mean, not what other kink and I got mad because one of his recipes is like you know what I love Peas just take frozen peas and just put butter and salt and mint and I was like fuck off like you got a book deal for this I did it the other day delicious. Thanks twink Thanks, I'm really delicious. Well, maybe we'll surely added chili. Oh, see there you go

My grandma Sylvia used to make peas with just so much butter and they were delicious. It was the best way That's the best way to peas just full butter lemon Well, I sauteed the peas and butter and then I added salt of course pepper chili lemon and mint and it was Deloitte full have you ever made a pea spread? Like, you basically whip up peas. Like an avocado toast. Yeah, it's like peas and feta, enment. Y'all. And dill.

Delish. So anyway, yeah, they have to do a vegetable challenge. And so Bagonia loves this because she's like, I'm really happy working with produce. I was working with vegetables. That's what I do. I love the Spanish accent. Now listen, you stupid people.

This is an individual challenge. You'll each have 250 pounds and you'll want to make a gale joke. Serrible. We'll have to have a gale joke? Cerebral, we'll have a gale worth. To get our whole food. Now, Whole Foods, which is an American supermarket, so get wise to it. OK, then tomorrow you'll have two hours to prep and cook

at the Royal Botanic Gardens, Q. A UNESCO World Heritage site unlike Sarah's home, which is a UNESCO World Embarrassment Site. UNESCO Disaster Site. There are still porta-podies waiting to be carted off. Now your guest judge of the season is Michelin Star Chef and Officer of the British Order Empire of the Galactic Star Wars Universe. Angela Hartnett, I can't wait to ask her what happened to Josh. I like when what's her fans, Bagonia was speaking. She's like, I love to work with vegetables in Valencia.

They put up a caption. I've never seen them put up like a quote under some, like she got her own movie review. I didn't see this. Yeah. and then put up like a quote under some, like she got her own movie review. I didn't see this. Yeah, and it said, quote, she elevates the cooking of vegetables to know height, the Michelin Guild. I was like, what is this? Khan was begone, he nominated for the Palm to or on top.

Probably. How does she get her own movie poster? So now they all go shopping. And some well, it's like, will in Top Chef France, we always have a party decided by Judge Chef, Carla Bruni. So for me, it's the first time going shopping in Whole Foods. And I don't know what produce I'm going to find, but at least we have 48 hours to shop.

No, not 48 hours. Oh, week then, a week. We're all a week. When do we have vacation between shopping? I thought it was so funny that Top Chef France knows it, cancel it. It can't let the chefs leave the top chef kitchen, or they'll just never come back from lunch.

It's like here's your ingredients. The doors are locked until we're done in two days. So he goes and finds some fish. And then Gabri is going crazy. He's looking for corn and he can't find any corn anywhere. He's making like a tamale type thing. I forget what you call it, but it's sort of you have to wrap it in the corn husk and stuff. So he's decided that he can't find any of his ingredients, which is kind of unfair to go to a Whole Foods. Don't you think? Yeah, I mean, I think it, yeah. I mean, it's gonna be interesting because it's gonna be British Whole Foods.

So there's definitely not gonna be certain things that we are used to in America, you know, for American chefs, and especially for, I don't even know the international chefs what they're gonna be able to find. Yeah. Sorry if there was no one, so I had to move my machine around everybody.

It's all good. So Don is struggling and she's like, I'm having a creative blackout. And the last creative blackout I had was during the finale of Top Chef 18 and I just have to be patient. Like you mean so the last time you were on this competitor on this show. Yeah. So basically like I feel like that was like a big thing with her. She would always sort of like Be kind of in a tizzy and then like bring it all together in the end, right?

I'm worried for Dawn because I really liked on and I feel like her her energy is weird This time around right it is and I think it's probably she probably feels upset about Not winning or whatever last time or coming. Oh my god. I'm sorry guys. I have to adjust on this couch Okay, hold on noise noise noise. Okay. yeah, so I think she probably feels like annoyed that she didn't win last time, and so now she's probably stressing her self-adding match. I get that sentence too. It's like it's too soon.

And then Charbel, he says he's gonna do something with onions, which I actually was like, oh yes, do that, because I think, like that's a really cool idea, I'll just leave with onions, because he wants to take risks and everything. But fucking Charbel says this, he's like, my strategy was to go easy at the beginning

and then crazy at the end, but here everyone's so good that, you know, listen, I'm still 25, okay? I'm not gonna be comfortable now. Maybe I'll be comfortable when I'm 45. Oh, fuck off. That's not how we're stupid young people. That's what every young person thinks. Like, oh, I just can't wait to be old.

I'll just be retired and safe. We're working harder than ever. We're scared of fucking 45 trust. Also, there's no way he's 25. I'm gonna say that right now. He is not 25. He doesn't look 25, right? No.

So now they're at the hotel and everything and like they're getting into their rooms and Tom, the Germans, excited. He's like, I'm excited to cook with all the people from around the world Just as naughty as me about food or even more. Do you say just as naughty about food as me? He said we're gonna cut and burn ourselves It's like it's going to be so bad. It's going to be hard. We're going to cut ourselves. We are going to burn ourselves But it's awesome. It's awesome isn't it? We are going to strap ourselves into harnesses and

Beyond swings cooking food. Oh, it would be naughty and better So this time they are not in Toyota's and they are not in what was the last one they had been in BMW's the last few times Have they yeah, don't you remember when they took the BMW X473WX series? Where you can do this with your finger, you can hypnotize the radio and it'll turn the music up and down. Oh my god. Because you're too lazy to actually touch the radio. It's so hard touching the screen.

Thank you, BMW. So Amar loves Sylvia. Why did I write Amar loves Sylvia? He does, he thinks she's funny. So, well, I'd love her too. I didn't know who I was talking about because I wrote it Sylvia and not Sylvia. Oh yeah.

So in the other car, someone is like, who's saying, who's the Luce? The Luce, no. Oh, no, no. Sylvia says, she's like, they always call me Gosto Coach because if someone was down or something something I was always next to them like Big Mama, okay, and Luciana's like so the top chef and that's it This is the last time I do reality show next time I don't have islands

Start cracking out. Yeah, that'd be interesting So Sarah is talking about what she wants to make. She was like, I wanna do some sort of pot liquor, which I was, I heard pot sticker at first. I was like, okay, she's doing it with pot sticker, but pot liquor as in pot liquor, like a liquor store. And she's like, and I'm gonna serve it with cover crops. And then we find out cover crops are things that you plant in the off season to keep the soil healthy.

And I was like, now there's no reason why that can't be delicious. But the pitch just inherently sounds like, oh, we're gonna put some vegetables in some shitty soil. Yeah, that's what it sounds like. Weeds and dandelions. Yeah, it's like, hmm, can't wait to eat your organic tarp. Sounds delicious. Your cover crops.

Yeah. And some well, the French guy is like, oh, we're in the middle of nowhere, with no space. to eat your organic tarp. Sounds delicious. Your cover crops. Yeah. And some well, the French guy is like, oh, we are in the middle of nowhere with no space. I will show so many techniques. And then he just starts going as fast as he can, just chopping hits off shrimp and like going nuts. And then Sarah's like, this, guys,

I'm doing a play on the dish. She's not waiting around for someone to be like, hey, Sarah, what are you cooking? Like they normally do. She's like an old pro. So she's like, guys, this is the play on the dish. She's not waiting around for someone to be like, hey Sarah. What are you cooking? Yeah, like they normally do. She's like an old pro. So she's like guys, this is the play on the dish that I made They made me fall in love with my husband. We fell in love over a discussion about Col Robby. It was very sexy guys Very sexy. He's like we fell in love after a one night stand. I thought I mean you wouldn't leave. And we went and got breakfast. Now I'm pretty sure it was a conversation about Colorabi. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha got a bunch of stuff and it's gonna create a dish. She's making a patty basically. And she's making patties, yeah. And so, and Tom, he's like, I love carrots.

I think carrots are one of the most underrated vegetables of all time, which is funny because I feel like carrots are in everything. So they don't get respects, I feel like. They're more people. You carrots. Yeah, they are like, they can even be slightly retro. So he's like, I'm going to make a carrot hoody knee.

It looks like a carrot. It tastes like a carrot. But it's not a carrot. They're the escape. That's what straights jackets. So it's a straight-cat jacket. Oh, I was gonna say, are you gonna cage the carrots? Because that's not what a hoody knee is, okay?

You're gonna dip your food underwater and see if you can get out. You're gonna dip your food underwater and see if you can get out. You're gonna dip your food underwater and see if you can get out. So then a Mars like, oh, so you're gonna make carats that don't look like carats or what? Or do they look like carats? He's like, you cook for a Padma and you try to look cool and not to cry. That's what I'm doing, bro.

So Ali is making cauliflower steaks which already look amazing. I don't even, well, maybe they're not right here, but later on they look amazing. I know what you did to make them look more amazing than any other cauliflower steak. I feel like I've never seen it. It looks like he's just been frying up. It looks like they're puffy, almost, and delicious. I think it's amazing. I'm frying the fuck out of them. Which I've never thought of. I've always roasted them. Yeah, that's the thing I was. No, but I want to do that now. Kind of oil changes everything.

Really does. So Amar is doing a bunch of different vegetables with seared scallops. And this is where Ali is talking about how he's so shy. And he's like, I've never heard the words, pack your knives and go home. To go in the first round, I can't imagine how bad that would feel. Oh. I was like, please don't let Ali go home.

I know. I thought he was gonna go home. Isn't that what that means? Could you imagine if you go home. I know. I thought he was gonna go home. But it's not what that means. Could you imagine if you go home in the first round and you were representing a country whose culinary traditions are often seen as apex? God, that would be terrible. Duh.

So, Charbel, he's like, I'm doing an onion. And Amar's like onions and chicken jude, that's balsy man. And he's like, the onion is always forgotten so today the onion will be the star Well, it sure is and gale's perfume counter You know gale actually was first run around on a Canadian TV show called onion star Hehehehe. Hey, do you? So, Nicole, Nicole me while doing something with her vegetable. Nicole is a Canada smile and she's like,

this is so much work. I mean, it's a vegetable for crying out loud. And yeah, she goes, this is just a fucking vegetable. And she goes, don't say just vegetable. Vegetables are my lovers. Bagonia. Bagonia is probably that probably is. You probably want to eat like I can imagine Bagonia. Bagonia is probably that. Probably is. She probably when she, like, I can imagine Bagonia setting up a bunch of

vote of candles and like several vegetables around her bed while she makes love. She's welcome to my vegetable. Yeah. Yes. So, Sam Well gets the drama music and he's like, I'm doing real squash, squash puree. I'm cooking carrot in their own juice. I'm doing real squash, squash puree. I'm cooking carrot in their own juice. I'm doing prom as carpaccio. I'm doing beats five different ways.

And he's like doing all of this stuff at the music, like tant tant tant tant tant tant tant. He's intrable. I'm trying to talk to him. And he's like bang his prawns with a thing. And he says that he's inspired by the garden. I was like, really? You, on a vegetable challenge,

your inspiration is a garden. Wow. That's crazy. That's mad. That's what you call imagination. I thought you were inspired by electricity because you have so many plugs. So, um, Godbury's like zipping around. And he, this way he tells us that he's like, he's known for being like, really, really fast in the kitchen,

which literally never works out for anyone on top chef. It's always the one who is the most frantic, who always falls all over the place. There was someone last season, I think it was last season, or maybe it was the two seasons ago. They were just like a mess. They were just speeding around

and they were gonna get it ruining everyone's dishes because they couldn't control themselves. Oh, Tim this season for sure. And he just wrote, he is fast, but he drops avocado. Okay. This is very throwing up avocados, like cutting really fast,

but then he drops one on the floor So like you got to be fast and graceful, you know, although he must have been he won top chef, Mexico, right? What's he doing there? So then he is on the stove top and he basically pours like a quarter and a half of water Into dawn sauteing vegetables and he's like oh dawn by the way I poured water and he's like, oh, dawn. By the way, I poured water and she's like, yeah, I'm so sorry. I'm so sorry. I'm so sorry. I'm so sorry. It's my fault. And she just won't say anything to him, but she's like trying to save them, like, dry them out and stuff. And she's like, I'm just drawing them and putting them in coconut milk.

I didn't come all this way to be sent home. So then the judges are coming. So they're doing like a badass judge, slow motion walk through the botanical gardens and so funny. They're all like florals and it's like, eh, chee-chananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananananan Padmas like thank you for allowing us to be here. It's beautiful. Look at all those Venus fly traps. Oh wait That's just Gales patterns and Helena dove who I think runs the place is like well, it's a very inspiring place to work I'm sorry. Did you say something? Don't want to hear you. Thanks I'm sorry. You're not been in a cummerbatch Welcome to our first meal lady who shouldn't be speaking. Anyway, we have 16 winners and finalists from all over the world and Kentucky, and they're

super excited to kick for us today. We have the most cultured and least educated person. The most cultured guest and the least educated guest in the entire franchise of Top Chef. So Tom the German is like, oh finally my character said, but it doesn't look like carrot, but it is amazing. It is amazing. So there's like the first batch of people I think is like Tom it's like Sarah Sarah Sylvia Amar and Tom they bring out their food Padma's like hi everybody Let's start with you Sarah Sarah. Have you ever been in a fancy garden before?

Is this nice? What about a greenhouse? Sarah, have you ever slept anywhere that looks like this that you have? Just replaced all these beautiful cultural plants with weeds. Sarah, please stop trying to turn all these plants into moonshines. It's not gonna work. Sarah, that's not a popsicle. It's a plant. Please put it down.

You too, Gail. Oh God, it's a good long season. Well, Gail does need a rough edge. Okay, everybody, let's start with Sarah. And Sarah's like, I did some cover crops with some potlicker smoked pork and cornbread. And British people are like passing out, fainting. They're like, what about Kentucky exit?

And so we are, she's like, what about Kentucky exit? And Sylvia, she's like, uh, beetroot with goat cheese and colrabi sandwich. And Amar does a glaze and pickled romesco sauce with a seared scallop and herb oil. And a huge salad. I mean, a huge scallop in the middle, a huge scallop. Supposed to be the most minimum thing in your dish. So Tom is like, ah, hello, I huge scale. It's supposed to be the most minimum thing in your dish, so Tom is like, ah, hello, I'm Tom.

Do you like cabbage? Me too, but not today. Today is about carrot, carrot, carrot, and also some bone marrow dust. We take bone marrow, and what we do is we, we beat it with cat-owned nine tails and succumbs and pleasure, and tone it into donuts. I love that your German is just like a total sex ferv. Well, that's like that's basically my self-park like German.

Would they say like your mom was in German shy so videos? When I went to Berlin once in 2007 and like we shared a cab home, like not home, but to the hotel with some like Germans. And they're like, so do you want to come back to our place in party? It was literally like that. So I bet. And then when we walked by a park in the middle of the night, we kept on hearing a... People, we heard guys like...

And they were cruising and they're like, they said, come to the park, five sets. And then there was a time, and then on the flight, come to the cabaret or charm. And then also on the flight, and then on the flight, come to the cabaret, or charm. And then also on the flight, my other favorite German like behavioral thing was I was on the flight of the fans at once. There was like a layover somewhere,

and it was like the safety video time or whatever, and it's the flight attendants were like, now is the time when you learn about safety. Now is the time when you buckle your secrets. Now is the time when you learn about the masks. Like everything was, everything she kept on saying is now was the time that it was like the most German. Like, now you will be safe. Oh my god, the fucking Germans. I loved working at Germans.

I used to work with them in a restaurant in New York and they were so funny and just so like up front. They used to tell me, Snella Fatsal, because we had to run around with our plates, you know? I know it was always like, I'm fat. So they would be like,id out fat. So I love German people like it's such an ugly language. I'm like it is literally my favorite language. I love the German. I love Germany. I've never been to Germany, but I love the German people I've met in America. Let's do a show. New abundance. It happens in Berlin. It happens. But then I was the top of the was hot. That was the time when we brought all.

So Padmas like, I wish this was every challenge. And Gell says that Tom's dish was a little sweet, but then it was bitter. And they're like, yeah, it's like every time you took a bite, it changed, didn't it? It was like sweet, then it was bitter, then it was date, then it was romantic, then suddenly it was holding me and it's like, okay, that's enough with you. I told you not to speak. And then a horny lady who works at the botanical garden. And then there was a guy named Brett Graham, who sounds like a supervillain. He's like, I loved this, I love the flavor of the carrot. I almost

wondered if it couldn't be more impossibly delicious more. Ah! Ah! Don't you feel that the meat was the supporting actor here, at the end of the day? And Padden was like, what about beetroot? And Angela's like, well the beatroot was actually cooked perfectly. They're talking about sillias but one of the guys wasn't a fan of the way she tried to make the sound waging with the colrabi. Well that's just like gal she just takes three things and calls it a sandwich. Dora Matt, Tire and applesauce. Breakfast, breakfast sandwich. So Pat was like, let's talk about Sarah.

Oh my God, do you think there's teeth or real or they taped in? Oh. Oh. There's a nice balance of flavors. I mean, considering she's basically service grass. And they're like, well, one of the judges is like, well, this was very visually unappetizing. And Tom's like like well, you know Potlickers found in the south and we pretend to find that charming over in our over an our version of the show

Which is the original stupid so follow it on We're gonna serve you a can of kidney beans for the little Tabasco sauce on it and then color or winner Right, well, you know what? Just let the sauce you know, someone's that this sauce just like a just a little murky. I know it's like Gays fat gales foundation. Am I right? And gil goes, it's not known to be pretty and got the just errors at her. So Tom's like, uh, well, everyone focused on the challenge, I think here, except, you know, for a mark, because he put a scallop in the center of the

plate, but his vegetables were cooked better than everyone else's, so I guess we won't really give him an ending of sons of Anarchy yet. Let him ride on. Let him ride that hog on. So there's some more cooking backstage, Don is having issues with her patties and everything. And then we cut the judges, and they're just having very British pattern about the tree. It's like, oh, one of these trees, you know, they get so big. I know of her tales that they'll just break through the ceiling of this, this,

this glass house and just stretch for freedom, things like that. Quiet Emma Thompson. So then we go back and Dawn is having trouble with her dough because it's so hot. They're cooking outside, you know, so it's really, really hot. She can't get her dough together. And Ali is doing a seabass and cauliflower like 97 ways or some shit. And Charbel with his onion is the star. I guess they're presenting, huh?

Yeah, they are. So he's got roasted onion, pureed onion, a chicken stew that he's put between each layer of onion. It's so cool. And a sumac twill. And then Dale has roasted and pureed eggplant. Is that all he had? What else did he have?

Manate tomato relish. And he had like a thing of lamb on top. And then Buddha made eggplant with shrimp and silicon tofu, colarabi, Japanese style. I'm surprised it wasn't all in the shape of an eggplant. And so they all thought Ali's dish was delicious. It didn't even need the fish that he put on it. And then I'm sure it says, well it was quite safe, wasn't it? Shabbans was much braver. Have you ever seen anything like that done with the onion,

the humble onion. You know what's braver hair treatment? Come on, old. Sometimes it's braver to just heat up some oil and trust it to fix your hair, Angela. Okay? Listen, I know you sort of look like Laura Lennie, but even she fixes her hair once in a while. So nice to be in the botanical gardens. Are there any birds that want to make a home and Angela's hair? You know, there's a book called Angela's Ashes, which will must be what happens to her hair after 30 days. And you know, I'm going to say the same thing about Dale that I say to Gale all the time.

I don't think you need the lamb. Especially not on that pancake. So, gal said, well, I appreciate not Padma's digs because they're very rude, but I appreciate how subtle the flavor and Buddha's dishes are. Well, gal, you're actually eating the dish. You're not supposed to eat porcelain. Yeah. So, Victwa and Begonia are both using cassava flour or cassava in some way. And Victwa is saying, she ate it when she was younger and it was their natural vegetable, sorry. And Begonia is saying, yes, this is me, what I'm doing right here.

This is me as a chef and as a person. You like it or you hate it. There's nothing in the middle with me. Okay, stop stealing Daniel stops tagline for when she was on Real house once you'd like me. We hate me. There is no in between You know what? I'm a batter of taste if you don't like me don't have taste That's it. Okay, okay like a fine one. Okay, new people come on poor, poor, get on in here. Oh, look at this, this looks lovely. Nah. So, Bighon is like pumpkin noodles Spanca,

duxels and rum, what is this? I don't, I've got, I've had, I've like, I had a mini-strope of all. It was like, it was based, duxels is like a mushroom, like a, like a minced mushroom kind of thing, it's French, and she made these noodles, like pumpkin noodles all around the edge of like a crown, like a, like a nest. And then she made a cream that she put in them.

It looked so good. And then May made a garden salad and cured English D bass with a Thai green emulsion. And then Samuel, he made his tiger prawn, carpaccio, and Don made the patty with like her vegetables. Yeah, it looks kind of like a, kind of like a samosa type thing. Or like an empadada almost. Yeah, and that's what I meant in empadana.

And Tom's like, oh, I mean, begonion's dish, I mean, it's crazy. He went and he go, okay, it's interesting. And he go for another bite and he tastes something else. And like, that's interesting too. And he go for another bite. And that's interesting too. And then he go for another bite.

And that's interesting too. It's like the exact opposite that my son's resume. And Angela's like she also got the texture of the pumpkin which is very difficult to get so often we overcook it and girls like oh my god maze food was a thigh brain and the answer was like oh the beat was breaded into the end, wasn't it? I don't know, I think I got one of your hairs in it, Angela. So Pam was like, what do we think about Samuel's? I mean, the fish just ate oh so gale. Sorry, slimy. No, it was good. And it was like, but he didn't even devane the shrimp and Tom's like, yeah, you got a gotta

Dvane the shrimp. You got to clean the poop line out of that and that's a pretty wow and one of them lifts up like this like the poop Line the poop the poop the poop the poop the bad and it looks bad and Paman does one of these just oh No, oh This is a travesty. Oh, this would be like if my dear friend Alibong did a stand-up special, no one saw it. Oh. That is pretty bad though. I mean, he forgot to clean all the shrimp and it was just...

And it's herpachus, it's raw, yeah. So it's like all this raw stuff and they just lifted all these lines of shit out of there. I mean, really bad. I've got to hate saying shit. I'd like to say poop. I'm going to keep your, you're wearing all of them. I mean, really bad. I've got a hate saying shit. I'd like to say poop. I'm going to keep your, you're wearing off. I mean, you got to clean it. You got to clean it. That's like, I guess what my son says to the barbeques, you got to clean it. Mm. So Angela's like, well, I'm tasting

dawns now. And you know what, I'm English and I love the pastry. So thank God, something's spread it here. I say, give her the win. Now, Angela, you know, that isn't a toothbrush, right? British people. Yeah, but, you know that isn't a toothbrush, right? British people. Yeah, but the pastry, this is about pastry. This challenge is supposed to be about vegetables. It's not Gail's wish list.

Listen, this isn't about pastry. It's about vegetables. It's not called Gail goes shopping for linens. Her duvet is called pastry. I'llL.G.O. shopping for linens. Her duvet is pump pastry. I'll say it everyone. One minute. Okay, so now it's the next group. And let's see. So Lutiana put huge leaves on top of her plate. That's her, right? Who does that? I think it was her. And then Gabri had like a basically a pile of stuff and then a big swarrow had something called, they come out.

So Gabri presents first and he's like, we have black truffle beans and corn ficorn and mixed up bleak or something like that. And Gabri goes, Gabri, what was the protein in this dish? Gal, well done. You really shamed him. Look at how he's reacting.

And Gabri's like, oh fuck. Yeah, it's like You really shamed him. Look at how he's reacting. This guy's breathing. Oh, fuck. Yeah, it's like I forgot the chicken emotion. Oh, fuck. Go harder Gail, do it. You could do it, Gail. You forgot protein.

All right, Gail. Come on, that's your chance to sign. You're failing Gail. Gail, this is a specific way you've got to ask the question. Try to get him from the top. Where's your protein? Did you mean? Did you mean to not include protein in this challenge, Gabrie? And he goes, oh, but also the beans was cooked

with pork fat or the beets or whatever. Oh, okay, last fun. Yeah, that's fun. Did you mean to fuck up that answer because you're about to get kicked off if you're not saying the right thing? And it's like, ah, so then Nicole does a summer bath with, I don't know, vegetables. Yeah, I wrote just with, and then didn't write that. It was, it said with the gun vegetables and onions soupi and potato salad. And Victor, Victor gets emotional because she's talking about, she makes cassava and, or cassava. And she's like saying, how's she getting getting emotional because when she was young in the Congo, she was really poor in the meat.

Kasaba every single day. And so she makes this, she's presented this Kasaba with comfy carrots and caspacho. And then Luciana's like, oh, well, that's funny that you had that whole emotional Kasaba thing because that's sort of what I was, I was kind of gonna do that, you know? Like Kasaba sad stuff.

I know. And she still does it anyway. She's like, what a coincidence. We are next to each other. It's a vegetable that was brought to Portuguese to help the hunger. And she's actually holding an entire cost of up and far in the judges, like a show and tell. Yeah.

And now please, everyone come together. And we cry together. Fuck, Vikasava, the simple Kasa. Which was like, well, I sort of was hoping that would be my sub story moment, but that's fine. You can be in this too. So, um, uh, Gabrielle's dish looks crazy. It literally looks like he swept up leaves like, like it was, it was October and he was cleaning the lawn, you know?

Yes, so is he the one who put the giant leaf on the plate? I think it must have been him, right? There may have been multiple giant leaves on this challenge. So, Padma's like, so, what did you think of Gabri's dish? And one of the guys goes, Mmm, it looked like a lot of dried things. And Angela goes, I'm all for charring, but this left a burnt taste in my mouth.

Oh, were you eating your hair again? You said something about charring. Sorry, I must have zoned out. Stop chewing on your split ends, Angela. So what about Nicole's? God, her smiles and settling, isn't it? I mean, summer bath, is that what that was? Well, it's quite old settling, isn't it? I mean, summer bass, is that what that was? Well, it's quite old fashioned, isn't it?

Very old. Well, I found it charming in its greatness, like this one. Gail? It's like, when Gail wears pigtails, so charming in its greatness, and Gail's like, well, the fish feels completely disconnected from anything going on here.

Well, that's what I always say to you, Gail, when you wear a fish to fashion week. So, um, Victor's, Tom is like, uh, the scallops weren't really worked under the dish, where they, and Luciana's, he liked the flavor, and he's like, and the cassava was well seasoned but the shrimp, I don't know if you need shrimp. Do you need shrimp? I don't really know. You know, it's like, it's basically how all chefs felt when I asked them to,

stosh my son for a summer. I don't really know if we need the shrimp. You know? You know, 20 seasons, I think about the first episode and this is my far the best one we've ever had You know, well it would have been the best except for you know who's burned you know what's Well, sorry Angela thanks to all the nameless juniors gathered here today You can all go home. Please take this dove woman out of my side. Thank you

Now Angela you're coming with us because I heard you know Emily Mortimer She's famous That's really all I had to say I just wanted to say the name Emily Mortimer. Can you introduce me to her? Thanks She's not the Queen of England She's still alive right now and the taping of this I I wish I could think of other famous British people right now, but for some reason I can only think of Emily Mortimer, who might not even be British.

She never had any serious styles. LAUGHTER So, they're in the stew room having champagne, and they're nervous, you know, obviously. And Padma's like, we'd like to see Shrubel, Bagonia, and Tom. And Emily Mortimer, if you're gonna range that. We'll also accept Emily Blunt.

I'll take a good brand of fricker if nothing else. Ha ha ha. Is anyone have a what's her face? I'm secrets in life. Anyone, can anyone raise me a little voice? Is there a brand of breath in around? The rest of you can sit back here and shiver because you're about to stay poor. So they'd go into the judges and patents like, congratulations. The three of you had

our favorite dishes of the day. Unfortunately, none of your Alexa chongs. You can leave. Tom's like, well, the carrot, huh? Andail's like, you took a carrot. You took a vegetable that is so humble and showed us how you could do so much with it. And Angelo's like, love the chutney. Well done. Yes, now all you really need to do is condition your hair. I'm sorry, that was for Angelo. Sorry, go ahead everybody.

Yes, I also loved how you took a vegetable that was so humble and showing how you could use so many different things. It's like what Gail's been trying to do with kool-ots for years. By the way, we're talking about the onion. Oh yeah, the onion. Because I said carrot. I don't know where I said that, but they're talking about sugar. No, it's the carrot. No one is the carrot. It is. They're talking about the carrot. Because then, Pab goes, char bell. Oh, okay, so we'll move on to char bell. Char bell. Char bell, first of all, you sound just like an ice cream store in America. Does that make you feel special?

He sound like a burning symbol of freedom. A Char Bell. And he's like, Well, I said, this onion can make me cry or it can make me happy. And I'm like, well, I got a show. You show great confidence in serving us an onion as a

25-year-old seriously You're saying that you were five years old when the show for debut. I don't think so Don't think so You understand and onion needs to cook through thoroughly and slowly and means to cook through Thorily and slowly. And Bagonia, that was the most beautiful dish I've ever seen. And she was like, the more I ate, the more I loved every single bite. She literally says that about everything. So, have you done this dish before? Is this something you do have begun? Yeah, she's like, I have done it. I originally conceived it with different vegetables when I was making love to a salad and the beef sauce. Well, great, we'll start. Angela hit it. Well, winning chef today

understood the brief. Winning chef today? Shabar. Congratulations. He's like 25, I'm 25 years old! Lovely, thank you for giving us all onion farts for the next 12 hours. Thanks for letting none of us make out with strangers tonight and London. He's like, what if I win? Top Chef World All Star at 25. So, please send in Sanwell, Gabri, and Don. I got worried. Yeah.

Because I like two of these three people. Well, the three of you had our least favorite dishes, but only one of you had our least favorite hair, Angela. Uh-huh. Angela, I have to say I wasn't a big fan of Ozark, but now that I've met you in person, I think I'd call it Nozark. Anyway, hey, does anybody know Jason Bateman, so I can call him and ask him to fire Angela? Jesus Christ. So what was the day like for you?

Sam well or should I call you? Sam unwell. And he's like, I should have cooked more with my heart instead of trying to just show 97 techniques, which I showed perfectly. I guess that's the problem. And Tom's like, well, actually, the problem was the shed line. Okay. Cause I love shit today because we got the intestinal tract,

and he's, Gell's just shaking her head like, how dare you, how effing it dare you, sir. I was a fan of Drar Deppardew, and you've ruined all French people for me now. And some was like, oh, I was in a rush, so I just took the head of the prod, and I just went too fast, and Gell's like, oh, it was just so much, it just head of the prominent. I just went too fast and goes like oh it was just so much

It just shit face the belt shifted the balance. It really did. Oh, it sounds like you got the news got the bedroom of you today Oh, yeah, just sort of like you're not oil treatment got the best of you So then fat and her really mean voice because Gabri how does the day for you today? Do you need a moment to get your chicken foams? Any avocado off the floor that you'd like to try to serve somebody? We can wait if you left part of your answer in the other room. He's like, oh my god, this was really difficult for me.

You know, I got to the market that the whole food's on. I didn't find the ingredients to make what I wanted. I'm proud because could you have pivoted? Listen, we know Gail can't do it. She can almost grapevine though. So, yeah, good for you, Gail. Yeah, and he's like, well, I was so in my thought. And she goes, yeah, you couldn't get out of it.

I get it. It's like watching Gail sticking your head to the armhole of a shirt. She's just determined to make that work. It's like Gaell, you say hello. You literally three hours of this, oh my God. That's like a mad mad mad mad. Use the headhole, Gaell.

Don't stick your head to the arm. She's gets tunnel vision or armhole vision I should say. No. And Angela's like, mine was just thought to drawing. And then it had a power And it goes like well, I do you think a salsa or a motion would have brought it together And he's just nodding like yes, I left it You know you don't know but you know put that

You fucking pull back at the very least can you just get that chicken to motion not to taste We just want to try anything to help Angela's hair I'm talking to us. Yeah interesting dish. It's just like my son didn't work Never will I Hope you're all saving up a lot of money to pay for that dishes retirement because it's never gonna work done Head to the day go for you. Wanna cry? And Don goes, um, it was different and then she passed the party. Yeah, she's that so. I mean, I know he did fuck it up, but I'm still like, hmm, I've let him do it, you know?

Like, well, she was, she was kind of like doing the, now if you would like to explain how you ruined my dish, you can do it. Right. And he's like, I'm so sorry, but it's okay. You know, I was sauteing and he spelled a quart of water into my pan, and Angela's like, Oh, well, you do have a good palate. I just think that you missed the point, but nice try trying to blame Gabby. I know. But it wasn't the problem. It was you. You're the problem.

Don, I really appreciate the fact that you threw him under the bus. Totally unnecessarily. That was you. You're the problem. Don, I really appreciate the fact that you threw him under the bus. Totally unnecessarily. That was great. You're in the top three now. Yeah, I was like, I think you gave us the right dish at the wrong time. It was fine, but you couldn't discern the vegetables. And it was like, I mean, this was like my biography. It was about pastry. It must be the pastry in my right, just like Nelly. And Dom just is like, oh, okay, because it wasn't the vegetable. The vegetables were fine.

It was everything else, Dom, sorry babe. Thank you for mercilessly undermining each other. We'll call you back in a bit, okay. And so back in the, they go back to the steward room and the judges' table, Padma, was like, Dom's vegetables were the most invisible and Don's like, well, it's still better than the other two. I say Don wins. So, Gabri is freaking out and everything and Lucia is telling Gabri that like, you know, she's like, oh, you know what? Like, you probably, like, you know, you probably, you know, once you, once you poured the water, you you probably you know couldn't focus on your food anymore so that's probably what

in many ways don's the problem here I was like she was like suddenly kind of like oh it was weird like don is blaming him and she's blaming don because don's all upset that he was too upset to then focus on my yeah that was bullshit for sure so then um it, yeah, you know, Gabri's dish was disjointed and need a lot of work. And Angela says, but overall, you can forgive that mold in those prongs. Tom's like, yeah, I just can't get past that.

And then Padmunk goes, but it was a vegetable challenge. And Samuel gave us beautiful vegetables. Now, one vegetable on Gabri's dish was flavorful or seasoned well 12 you guys. You're just like a pile of drywall gale. Take that bib off. It was a theoretical. Like Padma, like I get it. You have cookbooks, etc. and you host food shows. I get it. But I love when Padma tries to go head to head with all these chefs who are just so seasoned and at the top of their game. And Pat and I was like, guys, like Pat, you're the host that gets to judge, okay?

You don't get to, you don't get to argue with fucking Angela. Right. Well, I think we have our answers. Poor people get back here. Okay. Tom, do you have a stupid little monologue you'd like to say without a fedora? You know, in this world, there's bicks, there's bends, and you know, there's people who drop out of school and just point their fathers. But it's clear that there are a lot of talented chefs here. I'm like in my household where there's just one me. Well, it's about the details, and there was just one mistake. We couldn't overlook. Angela, I'm going to shave your head.

Well, Tom said it. No more hair for you, Angela. Samuel, please pack your intestinal tracks and go. Oh, but don't worry, we'll see you in last chance, kitchen. Where maybe you can learn some basics about shrimp and how they have everyone put some shrimp. And some well-sake. I made a mistake and completely accept the consequences. I came here to represent.

I will give it my best. If I have to start this competition by the bottom to finish by the top at the end, I will do it. If it's the way, it's the way. I'll start after lunch. Very long lunch. And he goes back. He's like, give me a hug. I will do it. If it's the way, it's the way I'll start after lunch. Very long lunch. And he goes back. He's like, give me a hug.

Okay. And that's it. And I like a Marcos. Any little thing can send you home this season. I'm like, it was a poop track that he left it at the show. It was literally a number two. A lot of it. It was literal feast, shrimp feces. But that was it.

That was it. It was such a good episode. It was, I love it. It's going to be a great episode. It's going to be a great season. Almost all the food looked absolutely amazing. It's gonna be so good They got a lot of big personalities too that I think are gonna start slowly Freaking out if they're not the most celebrated on the world star They're gonna go crazy. I am starving now. So anyway. Thanks everyone for listening Good to watch crap is calm to get shot tickets to our shows and check us out on Patreon, et cetera, et cetera.

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