Watch What Crappens - Top Chef: Padma's Last Stand

Episode Date: June 9, 2023

*Also avail as video on Crappens On Demand http://bit.ly/crappensvideo* We are absolutely gutted tonight, as it's Padma's final episode of Top Chef. Did you MEAN to make our cheeks so salty? It's season finale time, and a very talented chef is crowned. This week's premium bonus episode is a recap of Below Deck Sailing Yacht! For bonus episodes and video recaps, join Patreon at patreon.com/watchwhatcrappens Tour Dates: https://www.watchwhatcrappens.com/2023-cheater-brand-tour/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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talk about on Yo Bravo. Hi, I'm Ronnie. Welcome to the show, everybody. Thank you so much for being here, okay? I'd like to welcome my partner, my friend, my superhero, Mr. Ben Mandelker, holo, bonoons. Oh, hi Ronnie, that was so sweet. What a lovely introduction for today.

Wasn't it? You know, we have to be nice to each other today, especially because it's a sad day in the Bravo world. It is. Padma Lakshmi is leaving Top Chef. Um, I don't know what I'm going to do about. Padma, Top Chef, who's going to be me to Gail. How are we ever going to recap this show again? Are we going to recap this show again? No, I was going to happen.

I was mad because also we made the choice last week, the tough choice to not recap the episode, last week's episode, because again, in case you haven't heard, we've been overloaded and we've been swapping shows on and off our schedule. I'm trying to kind of spread the love equally or reverse love. But if we had known that we'd only have two precious

episodes of Podmmal left, we probably would not have swapped that one out. So I almost feel like bamboozled by podmal. I'm like anger. My sadness is taking the form of anger right now. And it goes and so. Yeah. So you know, stages, the stages, third, anger eating, fourth, just dismissal eating. What do you call it? You just pretend it's not happening.

Then my fifth stage is just eating again. Then my sixth stage is sleeping. It's happy eating. I ate a lot last night. I went to Korean barbecue with my family. Now I have a lot last night. I went to Korean barbecue with my family and Wow So if I look particularly puffy on our video today That's why because I'm full of basically salt and oil at the moment and it was worth every single calorie

I have to say Okay, well welcome to the show everybody a stop chef day as you know, so we'll get into that We are back on tour starting right now, right tonight. We are guests where we're at in San Diego. That's where we're at. Can I get your asses over here if you're not here. If you're listening to this on Friday morning in San Diego, like, I didn't know they were coming to San

Diego, get your ass over to the observatory because that's where we are. Right this moment. That's where we are. We continue the next two weeks. We're doing Thursday, Friday, and Saturday this week, next week, you know, whenever you listen to those who cares. It's June 15th, is when we start.

That's the Thursday. That's in St. Paul, Minnesota. Then we're in Chicago, then we're in Columbus. Those shows are going to be St. Paul. We're going to cover Real Housewives of New Jersey, the final reunion, as we know it, because there will most likely be a cast change after this season, calling it now. And so this is going to be pretty much the last time this crew is all together as far as we know. Then the next

night in Chicago, we're going to be doing Real Housewives of Orange County, which is back. And then the following night Saturday will be in Columbus, Ohio. And we are going to do our first ever secrets revealed episode. We're going to do Vanderpump rules, secrets revealed, because you know that there's still going to be so much to talk about with all of the scandival, et cetera. So we're excited for that. Then the following week, we finish.

We're going to be in Boston. And then the next night we close out in Fox Woods, Casino, in Connecticut. That's our big finale. So go to watchwitcrapons.com for tickets. Also, that's where you can find links to our Patreon. If you want videos, we're video pretty much every day now. So if you want videos, go to patreon.com slash watchwitcrapons.

It's also where you find our bonus episodes. And if you wanna watch the videos a week later for free, you can do that over at YouTube. So follow us on YouTube, TikTok, Instagram. All that good stuff, okay. Instagram is where we announce what shows we're doing a week before, you know, put funny little things, little clips and all that

and TikTok as well. So join us over there and that's enough for announcing for me, do you have any little announcements? You wanna make something nice? I have something nice to share. I'm happy. I don't love my stuff. That's a chance to top chef. This is actually very little announcements? She wants something nice. I have something nice to share. I don't love my experience. That pertains to top chef. This is actually very lovely. It's bittersweet. It's lovely. Remember from a few seasons ago, I want to say Fatima, but I think her name is pronounced Fatima.

Fatima? Do you remember? She passed away from cancer a few years ago, which is very unfortunate. But this past weekend, we're the James Beard Awards. And she posthumously won a James Beard for her book, Saver, a chef's hunger for more. So that's really lovely to hear. And for those people who are interested in an update about her,

or who are just interested in reading her book, go out and read it, you know, and honor her memory that way So I just want it just literally popped up right here on my phone while right before we start recording I was like, oh, you know, I'm gonna share that because we love her Yeah, that was my little ride release since your moment. Yeah, that's really cool Okay, well, this is a episode full of salty tears squeezing out of my eyes. So let's get on with it.

Where in Paris, France? A commenter pointed out last week, and I think she really had this right, the reason that Padma finally quit, is because it took her 20 years to say, finally, I've found the crunch I've been looking for. Ha, ha, ha, ha, ha, ha, ha, ha, she's like, I've had it. I've been looking for. She's like, I've had it. I've been looking for this crunch forever.

I found it. I'm fucking out of here by, by losers, by pours. Yeah. She's like, I've always wanted to go to Paris. And like any good series finale, this is where it ends for me. I couldn't help but wonder. As a food journalist, wasn't I just like Harry Bradshaw ending her time on Sex and the City, more like watching Gail eat the city?

Anyway, padma out. It reminds me of the time I was riding a blog like in Cressant and the City and Gail came along and ate my blog. I really never knew blogs were edible. She really started the food blog craze. So before I go, I would like to give Gail at least credit for that. Yeah, but people say blogs are so over.

I say, yeah, I know, because Gail ate them. Anyway, congratulations. Congratulations, guys. You've never seen anybody eat a MacBook before. Wow. Be jealous. Be very jealous. Of course.

Poor Gail's been walking around this city looking for slot machines. I don't think she realizes which Paris she's in. She's just keep swapping the streets, asking for goat cheese balls and Lisa van der Paube. Wrong Paris, stupid. She keeps saying, hey, where's Martha Stewart's restaurant that's supposed to be in here? And I, you're in Paris, France, you idiot. And then she just ate the Eiffel Tower. She's been talking about getting to get a chunk out of a Hilton arm and I said, not Paris Hilton, Paris the city in France.

Gail. She keeps saying, where are the boss? Where are the Bartlips? And I said, Gail, this is not the city of Paris. It's the city of Paris. OK, so Sarah's having tea in bed. You know, top chef, I like to think is the most realistic of all the reality shows that come on.

Do people have tea in bed? That's the sloppyest, grossest thing to do. It'll spill on you. It's hot. Don't drink tea in bed, it's hurtful. You've got to protect your boobs. You're still feeling your baby. You're basically holding scalding liquid over your child's kitchen.

Well, yes, but you know, there's something about going to Paris that makes Americans about 30% sloppier. It's like the moment we step into that city, we just become totally uncouth and disgusting. I don't have some tea. I'm gonna spit on my, and then I'm gonna throw a pebble at a baker. I don't know, like. Don't you think it's because of diminished? Don't you think it's like the cursed of diminished expectations? Because when we get a parasympathetic

and I peregions think we're such fucking morons, and you know, like listen honestly, are they right? They are. They're right. So they think we're slabs and morons. So I think we just all go there, and we know that we're like that as slabs and morons.

So we're just like, where's the golden corral? Just point me to the golden corral. I won't waste time. So I went to Paris back in 2007 and I was with two friends and we went to a cafe and it was so lovely. It was beautiful. And for dessert, my friend ordered some chocolate mousse. So this enormous bowl of chocolate mousse came,

we're like, oh my god, like this is such a generous serving. This is amazing. And so my friend was just like eating out of this huge bowl. He's like, I can't finish, I can't finish it. And then we always laughed about like how crazy that cafe was, like, you know, like people always say Americans have these oversized servings, you know, whatever.

So then like a year goes by and I'm watching John Quijones and it's like, what would you do? And it was like, what would you do if you were seated next to some awful Americans in France? And they're like, so for this experiment, we are going to have actors playing awful Americans and see what they do when they eat out of the customary communal bowl of mousse.

And it was like the communal bowl, you're supposed to take the communal bowl and scoop out part and put it on your plate and then pass and like give it back to the waiter and my friend just took the communal bowl and ate it like it was his own. I was like, and he is, my friend is smart. We're all smart. He's of the, he's worldly, but in that moment, it's is, my friend is smart. We're all smart. He's of the world, he's worldly, but in that moment, it's like we just became awful Americans. We became as bad as the fake people on John Keyhone is.

What would you do? You know what, I'm sorry, but fuck John Keyhone is. Fuck that show. And fuck Paris, frankly. Who does a communal bowl? Get your fucking communal shit out of here. This is a restaurant that I'm paying good money for I flew to Paris for this. I'm not doing a share bowl of moose. And the least you could do is scoop it out. You fuck you lazy Paris fuck scoop it onto my plate.

Oh, someone else has a cheesecake spoon and learn in my communal bowl of moose. What a disgusting custom. So yeah, going to Paris, Americans become Dumber. Dumber and Sloppy. That's what we just... Yeah, we just definitely... we just feel like they already think it, so let's just be it. You know, like you already thought I was cheating on you, so I cheated on you. You're accusing me all the time of cheating, so I just fucking did it. That kind of thing. So now we're getting the... Oh, I'm in the finale. He's how I feel, because now we're getting the, oh, I'm in the finale.

He's how I feel because now we're in the Olympics and this is a sport, you know, where everybody gives their story about how they're feeling in the finals. And we start with Buddha and he's like, this is where you want to be. The finale, it feels like a dream come true. When I got the call to come on top, Chef, well, I did it for my dad, season one, and then I won, but I still have it in me. And I wanna be the greatest mold of all time.

I wanna be the best mold. I wanna be bleep cheese. I'm gonna be the finest mold this world has ever seen. Says, I wanna be the cham cham, the back back. It's like, I don't know if you just take syllables and repeat them and make that a thing. Like, I wanna be the boop boop and the cup cup and the flat, and the oil and oil. The most biggest moment of my life and I'm going to win it.

Don't, don't, don't, don't, don't, don't, don't. Gabri is preparing by putting on a little beret. Yes. Normally, I don't approve of berets, especially people flying into Paris and immediately putting on a beret. Okay. Normally, I don't approve of Berets, especially people flying into Paris and immediately putting on a beret. Okay, normally I don't approve of that. I do in this case, it's an adorable beret. It works.

It's not a black like all she she she like doing art on the boardwalk of Venice, California. It's not that kind of beret. It's an adorable, khaki colored, does Banana Republic do do you raise maybe? Yeah, it was beautiful. I was surprised when you put white makeup on his face and that striped shirt and just started pretending

like he was in a glass case. I was like, okay, now you are being a little on the nose, but like the brain itself was good. The brain was good. I thought so too, but I was so impressed that he was like taking the escalator like slowly down to the basement and finished the challenge. Yeah, I really liked that. When you took the escalator down slowly down to the basement and finish the challenge. Yeah, I really liked that when he took the escalator down

and that three Michelin star. Like I think that like Claire Smith was particularly impressed with the elevator that appeared at her table. Ah. So he tells us that he has grow, you know, he comes from a poor family, so he always felt like an underdog. But he went top set of Mexico and he survived against the best chefs in the world. His food is always outside the box.

And this cat has more than nine lives. His got nine lives and six bags of very burnt beans. I don't know. Burn beans also started he started to go a little overboard with the clichés. I felt like an underdog. I'm thinking outside the back box and this cat has more than nine lives.

Also, it's time to choose an animal lane. I mean, I enjoyed dog cat as much as any Nickelodeon fan, but like you're either an underdog or you're a cat with nine lives, but you cannot be both anymore. I've decided it's the finale. Which team are you, cat or dog? He's like, but you know, being here in Paris, I'm just a pagan shit.

It's like, okay, you know, I've gone bad. I'm happy as a clam. What fly like a bird? So Sarah's like, well, top chef, compared to the first one, is very different. I mean, hey, I'm still a small town girl. Look, I even brought my come scene, Quiltier to Paris. Oh, still some tea on it. Hey, I'm gonna, it's probably the best first time it's been treated hot water

and who knows how long. Hey, I'm gonna do what I do best, which is staying true to myself and my food and I'm gonna cook my heart out. You know, while I'm here in Paris and I'm fucking pumped. Literally, hold on, just finished. Just finished. She's like ringing our beer. So she's like, I'm gonna win this by putting salt in your all sauces. I was like, don't even bother with that. Just hand Gabri a bucket of beans.

Okay, I know. Do themself in. Punch a hole in one of Buddha's molds and then watch him try to understand why and nothing's working Do some molds have a touch just like switch out his molds with like a big dick mold, you know Or like a poop emoji mold This was supposed to be the Eiffel Tower, but something is going dreadfully wrong Get ready for the log rod. It was my father's favorite

It's like, wait a minute. So they go back to gallery left. I got which they went to last week, but this time they walk in. They're like, oh my god. Wow. And I'm like, someone should tell the producer that made them have that reaction that they already were there last week. So come on now. And literally, you're like, oh my god, can you believe this place? Look at this place. And Sarah does my favorite thing. I feel like she does what every bad does and they go into place like this.

She goes, look at the details. Okay. Thank you for telling that. I think that's Baroque and Rococo with Renaissance in it. I don't know. Maybe there might be a Carl O'Bruany original. So Tom and Pat Mar are on the roof. And Padma's like, welcome to Gallery Lafayette.

Gail would be here, but the pattern detector went off when she tried to enter, and she was sent to the dress by on Gail by the fashion police. So here to represent Gail's patterns is Tom and a plaid overcoat. Welcome to the finale of Top Chef World All-Stars better than the universe Top Chef because I'm still the host. You've won the opportunity to cook whatever you'd like.

We just asked for four courses and just cook in your style, not Tom's style. You can see Tom's style right here. Flesh-tone turnec on flesh-tone thumb-face with an inspected gadget-tweed trench, like a hand puppet with a mystery to solve. Well, you know, Padma, I wouldn't want to take on Britisha that, but then I... At least I know whether it's good or bad I have style. Uh, unlike, uh, I don't know, say, um, exologist, who could only express himself by putting a lime wedge into some club soda. I mean, what sort of style is that? Am I right? Well, well...

So Padma's like, well, we want to see who you are as a chef. You'll be serving the judges and a table full of amazing guests, including editor and chief of Food and Wine magazine, Hunter Lewis, the only person who apparently has never heard Buddha's story about his dad. Also, international director of Michelin guide, Uwanda Pueh Mora, and also, along with award-winning chef and person who's really trying to make colorful fedores happen year after year, Marcus Samuelson. Mark, really glad we got Marcus.

He's only been on about 70 episodes of Food Network shows, as a guest, guys. Like, how does Mark look? So hard to book him. I know. I think Marcus obviously is so talented, but like seriously, I can't watch you on guys grocery games or like I can't watch you on my guys. Really any of guys shows guys, especially the one that's on right now where that's like the tournament of champions where they keep the judges.

It's a blind tasting. So they keep the judges in the trailer and then the judges have to be in there for like an hour or whatever, and then they just keep dragging the judges back out. And Marcus is always just trying to come up with something, dude, you know, it's like watching a shuffee guy do, and probably it's just like, you know what, meat, I love meat, I love the dryness, I love the moistness. It was like going out on a rainy day

and feeling the moisture come down, but land in a pool full of salt and then washed over my tongue like a beach bay breeze and a lake in the wintertime. It's like, do you even know what you're talking about anymore Marcus? Do you know? Yeah, when, like sometimes when chefs become

too immediate trained, they just become terrible. I mean, you could say that about anyone, but chefs have a unique brand of over-media-trained terribleness, Brian Malarkey, hello. So yeah, he has definitely gone down. He's got Ryan Seacrest mouth, Malarkey. He's like, yeah, here I am to come meet. Oh no, I'm a tournament of champions, yeah.

I just hate his ongoing attempt to make that fedora be a thing. So also joining will be May Chow, a non-vabble in the last name, or Claire Smyth, Smith really pronounced, but I wouldn't know because there's no eye in it. Ha! Also, Angel Leon and your guest judge from Top Chef France, the country where we first kicked off someone. So think about that for a moment. Helande Rose.

Now see all these other judges, I don't see them on the Food Network all the time. So I'm like, oh my God, they must be amazing. I like that Top Chef kind of keeps it like, oh, have you been on the Food Network lately? Sorry, you can't come here. This is Top Chef. Yeah, but meanwhile, I love how like wow

Clarismeth is so good, but then people in England are like I'm so sick of her She's always on the bebes eight o'clock food show like a Nuffal Ray. We know that you like mushy peas Well, I'm sorry. They may think she's tacky in England, but in America. She has an accent So we immediately think she's classier than we are It's time for a commercial It's time for a crap and scum in England, but in America she has an accent, so we immediately think she's classier than we are. It's time for commercial. It's time for a crap-ins comer. 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

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crap ins. Again, that zippercruder.com slash C-R-A-P-P-E-N-S. Zipper Cruder, the smartest way to hire. 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 broths.

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. I want to say by the way, I think on our last Top Chef recap, I mentioned two fat ladies. So first of all, I said that they were sisters, they're not sisters.

Second of all, I have started to rewatch the show because it's on YouTube, and God, I wish they were both alive today for many reasons, but particularly because they would have been hilarious judges on the show. They are so funny. Just to dry British ladies driving to the countryside on their little Tom Tom motorcycle thing. Ronnie, I don't know if you've watched it yet, but I really think you should especially because the opening music is so Ronnie, the opening music is like, bap, bap, bap, bap, bap, bap, bap, bap, bap, bap, it's like your favorite thing. I don't see it. Okay, is this a theme song? Was this a flower ice cream? You know what I don't want to think about? Fucking flowers, well I mean my god damn ice cream.

Fuck was that? That kind of dry? That is, they are like, we have here, it's a mushroom. A mushroom, we're gonna say, you don't want to have a mushroom on a ditch? No, I wouldn't want to have that all. Oh, that would be absolutely terrible. Hey, try this.

Delicious. Yes! That's like the entire show with them talking like that. But the opening music is like your description of the opening music is actually 100% accurate. It's like, blah, blah, blah, blah. And it goes, and then they like, they sing the lyrics, but they like sing shout them, they're like,

glaring so much over the hundred. That's not. Wait, let me. But they like sing shout them like Let me attempt to Oh my god, I know how I got the theme song in my head because I saw the picture you posted of them on a motorcycle And that's like the music that was playing you just could tell you could tell Yeah, no, it's like I will get the I will like, I will get the music up and you will see how accurate you are. It's actually, it's shocking how close you came to the actual theme song. You really have no idea. Okay, but here write it. Yeah. Yeah. Grab the crap, grisa.

Eat that meat, you're gonna buy. I'm gonna buy that. Grab the crap, grisa. Eat that meat, you're gonna buy. I'm gonna buy that. Grab the crap, grisa. Last year, take what? Forget it, I'm right. I'm gonna buy it. Yeah. To get to New York, change it. Yeah.

Hey. I mean, I love this. I love this. And all those car noises is a cartoon of their little motorcycle driving across the screen. Okay, well thank you. I will definitely watch it. So I'm sorry I have not watched it yet.

No, hey, we'll watch it. I just watched it. It's so good. It's just great. It's a great old British show. Get it, I just watched it. It's so good. It's just great. It's a great old British show. Get it. I get it. And you know, you're just a pusher and you're trying to push it on me and I will take it. I feel like it's fun. I think it's funny that the things you push

are the two fat ladies in love Island. And I'm like, what's going on in Ben's sports? I'm strange parts of British culture. He switches from... I'm a goal of that one's fat. It not one fat. He's the most fat one in it. To like two ladies, like, we'll find ladies. Well, they represent that. They like two and not a fat. I'll tell you that one. That one's not going to get forked here. It's not fit at all. Well, the latter example is what I actually believe

is gonna happen to many of the contestants of the former example. So let's blow highlands. Can you look at some of those love island people and they're all like hot right now, but you can also see, I know what you're gonna look like when you're 67 riding around in a motorcycle in the English countryside, okay?

Well, that's super important when you're looking at people to date and they're really hot. You need to think, what are they gonna look like? A, when they're in love English countryside, okay? Well, that's super important when you're looking at people to date and they're really hot. You need to think, what are they gonna look like, A, when they're in love with me, because I'm gonna feed them, so they're gonna get fatter. So put 20 pounds on them, also older. You know, you have to page on people because you have to be with people who are gonna age well.

If you have someone with no cheek bones, no bones, you don't have gigantic face bones, but listen, I hit 40 at about 11 years old, and I've kind of stayed there. I've kind of stayed at the same look since I was 25, I have to say. I mean, up and down with weight and stuff, but I've looked old for a very long time, but at least you know what you're getting, you know? It's like they've done a lot of waste.

I would have just been like, well, you know, if they'd done away and Jessica Beale, they both have, I feel like in their 20s, they they'd look like they're a solid 46, but that's great because then you just get, you just sort of rise to that age. And early. Yeah, age early. Works that well. Yeah. So let's see.

So then we go back to beta and he's like, I saw if I saw Halein on the booking system Or be having nightmares for weeks and he's like this is the biggest table. I've ever cooked for in my life Don't don't don't make a table. That's it. I'm making a If even one if even just one of these guest judges showed up at my restaurant You'd be shooting yourself, which is why I've made a mold of a toilet. I am so excited to cook for Halein that I've made a mold of Halein's face. I'm gonna watch Halein eat Halein's face off. It's gonna be amazing.

I've made a mold of some flames and I've made a mold of a swall street and if you put them together it becomes hell and a line, hell line. You're welcome. Little on the nose very. So Padmas, I quote, well, this is the best of the best you're cooking for and Marcus is going to be wearing a very bright hat. So surely you'll want some help and then the sous chefs come in and it's Sarah, here's a stylist. You you'll want some help. And then the sous chefs come in and Sarah hears the stylists say the game. You'll all need some help. Sarah hears the

stylists. So the chefs come on and Tom's like, well, hi Tom, well, because your name's Tom and my name's Tom, he's like, hello, Tom face. He's like, well, okay, well, you were supposed to say Tom, but I guess you had fun. So it's all the matters. No's like, well, okay, well, you were supposed to say Tom, but I guess you had fun. So it's all the matters. Yeah. And then they draw knives to see who, they draw knives to see who's going to pick a suit first. So Sarah gets first.

So she picks a mar because he does big flavors. And also, you know, since I was eliminated at London, I took a little trip to Morocco. So I just want to say I'm refreshed on Morocco because I don't know if you've been there before. But it's a country that's near here. They speak the same language. Sarah's like, yeah, you know, Marius is a lot of big flavors like me.

And he sat by my side pumping his breast and solidarity for the past few months. I'm just excited, man. Good choice. If you wanted to choose a stupid person, okay, Gabri, would you like to cry? Or would you like to pick a sous chef now? Or would you like to pretend that you're walking up a staircase? It's not really there. Fibles.

Okay. Gabri, I don't know if you can hear me from inside that bottle you're hiding in, but he's like, I'm just over here being quiet, there's a mouse. She's like, oh God, there we go. Another animal reference. Wow, Gabri, doing great job, juggling nothing. Maybe next time you should juggle some bean recipes. Okay, who do you choose?

So he picks Tom and then Pat and goes, well, Buddha, I guess I know who you're getting and I actually already knew that because you already made a mold of this person. Get on over there, Ali. And Ali is like, finally, Ali in the finale. I'm putting the Ali in the finale. So Fatima is like, well, before you shop for the best ingredients, Paris has to offer. You have to have time to plan.

Then you can shop here at Galleria Gormet, or Galleria Gormet. La Vallette. Yeah. Then you can tap your market master card and touch it master card touch touch. Then you'll go to Mick Donnell, Lucy, the best restaurant in Paris, where we can all give Gail dressing advice because you know she's gonna show up looking back at Goddamn American.

And again, don't forget to use your master card where you can use it the way I treat Gail, contactless. All right, after shipping, I mean after shopping, you may need to ship something, Sarah, you'll head to Pavilion La Doixanne. It's one of the most historic restaurants in Paris, assuming that Gale has an unit already, when the likes of Monet and Napoleon and that little French kid who had that song of the 90s once ate. One of you will be leaving

Paris with 250,000 dollars, LOL you'll still be poor sponsored by a wedding dress in Paduca, Saratoga, and the title of Top Chef Forever the Star of every show ever in America and the universe, but not the lottery because you have to stay poor. That's in the rules of the show. Fine print people, fine print. Good luck. And Tom's like, oh, Sean's, that was French. You know, just a, I guess that's just one of the benefits of working in a kitchen where

you meet lots of people from different backgrounds. I don't know if you get that at a bar, but, what's Sean's? So Gabri, so they all separate to plan. And Gabri and Tom are going to go for Gabri's menu. And he's like, I'm going to do Mexican. I have to stay with my roots. I have today low like a tiger and so he's gonna go with Simple and strong the eye of the tiger on him today. Yeah And

Buddha's like I want you know last time I did a menu. There was all about family and this one I'm gonna do it all about myself and either way My wife is not involved in any of the dishes. She will not be reflected anywhere She already got a post-adish earlier in the season. Yeah, this thing is called fuck my family I'm sticking given you loans stop fucking calling me all right Do you know for Christmas every year? I had to actually give a Christmas gift to a part of stock? That's how much they care about the stock in this family. So more than me.

So Sarah's like, I haven't developing my manliness entire time and you know, it's going to be Southern, Creole, French, Jewish, weeds that grow on dead crops and maybe some blood for my husband's ankle after my mom, after my dad chomped it and nearly chopped it off. And I'll also some spinach that's been in the oven since then. Liver and onions really speaks to my breath. Also my heritage because when I was pregnant with both children, all I craved was liver. I was like, you know, I really love Sarah. I do not ever want to go to dinner with Sarah.

I just don't want to. I don't, she loves things that I just don't love. And she's, she sounds kind of like a serial killer sometimes. Part of it is like on pescatarian and I just don't love like the meat orgy that Sarah loves. But sometimes the way she just describes things, it just sounds gross to them, everyone else. And I'm not really sure why,

because she's like, yeah, I'm gonna do a play on liver. You know, there's some sweet reds. Which sweet breads are like intestines, yeah, Ben? Blans, I think. I think glands, they're not brains, I think they're just glands. I'm a serial killer food show on Netflix, you know? I actually love livers.

I'm like a latent life liver lover. Yes, growing up I was growing up. I think they just. I'm a latent life, laver lover. Sorry, sorry. That was a real good song. Lever lover, living lovers, living liver, liver spaces. Lever lovers.

I growing up, I of course like chopped liver. It doesn't sound nice, you know, like there's certain Jewish foods up there. What am I, chopped, yeah, literally in that metaphor. Like chopped liver is like the lowest piece of shit in the entire world. That's why we have that metaphor. But like, you know, certain Jewish foods and chop liver, of course, is not only Jewish, but like, you know, get

filter fish, chop liver. You know, the French know how to market their foods. Like, everything is, it could be like monkey brain. It's like, su son du levier, and you're like, oh, that sounds beautiful, you know, even sweet bread. They look like that's not French, but like the fact that sweet breads are called sweet breads That's called branding and my people need to learn to have some better branding when it comes to things like the filter fish Chop liver. I think the I think the dropping the R at the end also makes it sound not as nice. God. Yeah Well, who came who came up with is the term awful French because that's not great branding Who came up with, is the term awful French? Because that's not great branding. I might fall as, it's very bad branding.

Like who does a homophone of the word awful to describe those cuts of me? I think there is just one day where a French chef was like, you know, I'm sick of lying. Sweet wet is not sweet, it is God. I'm sick of this. You know what, we're gonna serve people God, we're gonna call it awful.

Just today, let's just be fucking honest today. And that's how the word awful came among all the other gray braiming coming from France. I mean, in French, liver is foie. So I guess foie gras, like is so like, how much nicer does that sound? Oh, I'll have some, we're gonna serve some foie, foie, versus liver, you know? Like the French know how to brand their crazy foods.

It's actually an English original, awful. Oh my God. It arose at a late 14th century as a combination of the middle English spelling of off and fall, aptly naming that, which falls off, or is cast aside from something else. Can you believe I just dist france? Your branding is still fucking stellar.

I apologize publicly. Thank you, Google. Let's see what awful is. Oh, this is awful in French. The shit. Which sort of sounds like the shit. The shit. Okay.

Okay. Okay. You know what? I think that like all of these half-baked theories that are very little are not great for the world. That is hilarious. The Paris is version of office. Dishit. Dishit. Dishit. They're like Moby-Billy trying to rebrand awful. Love it. Either way, I still think awful is being like a portmanteau of two bad concepts off and fall. I'm not gonna make livery in onions because I speak to my Jewish heritage. Yeah, because I was pregnant.

I want livers. Yeah. And then I'm making burger. Okay. Here's something else. Who doesn't want to have a food that ends with the word goo in it am I right? Yeah, and she's like so you know what that is don't you and Chednaiden pops up from Jersey. She's like

Close burgo Also, too. It's made with a variety of meat and vegetables and it's usually served with cornbread It was created by a French chef in Kentucky and he loved all kinds of game in it. Birds, rabbits, squirrels, basically anything that Gabri uses in example in his life. Isn't this so? Oh, and they also named him the worst chef

that ever came out of France, so there's that too. So then Gabri is gonna be adding grasshoppers to his dish because he can make them elevated. And he wants to rep, yeah, they hop, he's going to, he's gonna jump to it like a grasshopper. Yeah. So Gabriee's like, he's like, well I want to represent all the Mexican flavors and stuff.

So I'm going to use really humble ingredients to just elevate everything. Yeah. So his second course is Raviolo. And he's going to make that with plantain, that's the plan. And then he's going to do a beef sausage with bacon and do apricot jile inside. And Tom was like, you know what I think we should use aga aga. I was like, oh my god, Tom, don't fuck this up for Gabri. Okay. He's trying to do the most humblet, he's like saying he's going to use the humblest ingredients

in the world. And you're like, you know what? Santamcom aga aga and maybe some liquid nitrogen. You know, let's make a full face. It was sous vide machine. It was like, oh god, know, let's make a full-fledged- It does sous vide machine. It does sous vide machine. Can we put aga, aga and sous vide machine? I was like, oh god, yeah, I've just done.

I was like, Thomas's gonna fuck this kid over. I know. Then Buddha's like, not only do I represent Top Chef US, but my mother's Malaysian. My dad is from Hong Kong and I'm Australian. Don't worry, I'll repeat this about 60 more times by the end of the episode in case you forget. And then he tells a story about how he was in Australia and he didn't know

where he was fitting because there weren't many people like him there. And one day on Australian day, he put an Australian flag around his neck and some white butcher just called out and said, you're not Australian. And I was like, what the hell? First of all, that sounds like a filter. You're not either. You're not either. You weren't there on that land first, sir. Yeah, you shithead. And I dare you speak to me to like that. And also, it just sounds like I was thinking of like Beauty and the Beast maybe because they're in Paris but just like walking down the street and It's not somebody said hey, you're not Australia. It's specifically a butcher It's like a butcher city and in a bookshop owner

Say don't you listen to him heat your Australian is the rest of us And then as I walked down to the street the lady from the laundromat came outside Scrupping a shit on a thing. I was like, what life is this? I love it. A really dark version of like that opening song and being in the beast. Like, hello, Bolger, near not a French person. Yeah, it's like a hateful beauty in the beast. I hate it anyway. What a fucking asshole that guy was. I know. People are awful.

You should be the shit out of that butcher, Buddha. Yeah, really should have. I hope you make the whole of that butcher and dismember it. Have Sarah dismember the shit out of that butcher. Buddha. Yeah, really should have. I hope you make the whole of that butcher. I hope you make the whole of that butcher. Have Sarah dismember it for one of her dishes. Yeah, turn that butcher into awful. So anyway, he's going to represent all these different countries.

He's going to do a clan of Outei. He's going to do a lobster curry to show off Malaysia. He's going to do some stuff for off Malaysia. He's gonna do some stuff for, you know, for Hong Kong. He's doing Australian dessert. And Sarah said that she's gonna be doing a cake with English peas because that's something that her mom would make for them when they were children. And I'm asked like, peas in a cake.

Like I can understand English peas in Britain in a cake, but in Paris. Wow. Yeah, I'm asked like, what is that stewed? English P's in Britain in a shake, but in Paris. Wow. Yeah, I'm more like, what is that stewed? Like, how would they do that in Morocco? Is that a thing they have in Morocco? Because I haven't tasted it there. Like a Tijine?

Like, are you gonna make a Tijine for dessert? I think it's so Southern that that's the vegetables. That's where the vegetables come in. They're like, you kids, you better reach your vegetables on making it a cake. It's like, okay. Yeah, They're like, you kids, you better reach your vegetables. I'm making it a cake. It's like, okay. Yeah, before it's making your kids a cake.

Yeah. So now they go shopping and I'm like upset because Gabri can't find plantains that he needs very badly. And Sarah can't find the sweetbreads. And by the way, jumping ahead a little bit, Sarah and Gabri both get sort of mess up on their substitutes for those ingredients, but then Buddha is able to find lobster and

like I just feel like it's not fair. Like it's not, I know it wasn't like, it's just the way it is, but I just feel like it was not fair. Well, you know, we're also used to America and America is set up that you go into any grocery store and you can pretty much find every country represent, I mean, in a way, you know, I'm not saying you can find everything. The time that you need that ingredient. Right. Whereas Paris, I've only seen it here on this show I'm beauty in the beast and Emily and Paris. But for especially what I see today on this show, I know you guys are shocked that I'm so you know, I know. But from what I see today on this show, I know you guys are shocked that I'm so you know, I know but

From what I'm learning on this show, it's a ton of little markets that each sell specific things like there's a P market Okay, there's a leg, there's a legume market you have to go to the bean store to get the beans And then you have to go to the fish store to get the fish and then you have to go to the rabbit store to get the rabbit and the button store to get a button Do you guys have fucking all? Have you heard of a grocery store? They do have grocery stores. I'm proud to say on that parastrip I did go to a giant giant supermarket and it was like the best thing of all time. It was like an amazing supermarket and I just wanted to run around there. But I do, would you say? I love a supermarket. Yeah. Oh, this one was fucking. I just love it. I'm talking to a brand of PCREE. I love it. Last week I was down in a part of town that I'm not

usually in in Austin and I was by the central market and I went to the central market. I was spending time in the central market like I was taking selfies. I was like, oh my god, look at me by the chili pepper stand. Oh my god. Look at me by the bakery. Look at all the different kinds of bread they have. It's the layout is so different. Like I thank you for coming to my Instagram story. Look at how different this layout is in this central market than in my grocery store. Sorry, HB cheating on you. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha 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, but yeah, they do have, but I don't know is whether supermarkets are as prevalent as

they are here or is it like a thing where like a supermarket is like a special occasion, kind of sort of not special occasion, but like there is the supermarket of the town and that's it or like as opposed to here where there's like a million supermarkets all over the place. Yeah, they make it look like there's just a lot of little specialty stores. I mean, we do see them in that huge market, but then we see them in like literally Lelagum or whatever. But I love your version of it though, because as you were describing it, like,

there's a broccoli store and a button shop and a thimble shop. And I was like, in my mind, I was like, imagine myself walking down that sidewalk like Bell being like, Oh, I need a button today. I'm going to go to the button shop. Yeah, and then there's like the button maker comes out and he's like, you are Australian enough for me young man. I'm doing a sucks. Thank you, I love this tan. It's time for commercial. It's time.

Hi, I'm Michael Patrick King, host of the official Max Companion Podcast, and just like that, the writer's room. Each episode members of the writer's 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 podcasts. Also, it sounds like I'm dissing Paris, I'm just teasing because I don't know, I do have to give Paris props because I've been an asshole.

Paris, wow, with your butter. Sarah, did you see this? Sarah orders three kilos of butter. They have the butter thing that you order off of that's a ball of butter this big, okay? It's bigger than my head. It was like a huge thing that he picks up a huge ball of butter

to go measure her out some better. And she's like, even Sarah's like, wow, that's a lot of butter. And I was like, I'm fucking going to Paris. I don't care. I'm, I am on the verge of joining a, a, a, a, a, I'm about to take the plunge into the butter crock lifestyle I have to say. And we're just going here today. This is what today's upsets about. Because also when I went to Paris, my friend Michelle, my friend Michelle, I mean, she had caught me recently in New York. Not Michelle Colleen, but Michelle, we had drinks within New York.

Yes, of course. She was living there for like 10 months. So I stayed with her and she kept her butter in like a little crock, it was like a little circle thing and I was just on the counter to stay out out of the fridge. She's like, this is how they do it here. And I was like, oh, that's crazy. And over the years, I've like heard about the butter crocks and I've seen people do it. And people say like really like like keeping butter in a crock on the counter is so much better than keeping it in the fridge. And so I've I've I've put them in my Amazon cart,

then chickened out and put them in, then chickened out, and then recently my friend, she just got one and I was just like, I think it's time. I think it's time for me to go down the Butter Croc lifestyle. And now this conversation with that talk, with that giant butter ball, I'm gonna do it. I don't know what a Butter Croc is. Oh, I only know Country Croc, you know?

Butter, but that's not really real. That's not a real croc. That. But, but that's not a real like that's fake butter. That's not real. Yeah, that's not even real. Um, so anyway, um, they go shopping. There is such that they're having to substitute things like you talked about. Uh, Gabri finds a Hispanic store, which he's super psyched because now he can find everything that he needs. He can find his, uh, he does find plantains, right? Or does he just... No, he doesn't.

He never uses, he gets sweet potatoes instead. Oh, that's true. So then he ends up finding, he finds the peppers and stuff that he needs and the grasshoppers. Oh no, he brought the grasshoppers all the way from Mexico, which I love. So then we go to the lock bridge, you know, the famous Parisian lock bridge. And when lock says, don't let Gail eat me, ha ha, heart had no.

I thought it was really touching. I wonder if Mauricio and Kyle's lock is still there from when they went and put a lock on that bridge and ruined it. Yeah. It just sends the agency lock. That's all that's and ruined it. Yeah. It just said the agency. That's all that's all this. The agency. So then we go to Lidolown, which is the restaurant they're going to be

cooking at. And Sarah is like, do the rabbit first. So we'd see them start prepping and cooking and stuff. And then we learn what they're going to to make and guess what? I'm a lazy bitch. So I screenshot it. Wow. I actually wrote it, but your screenshot will be much more accurate than my writing it. So I just read it. I just read it. Do it. Do it. For anybody who doesn't want to hear all this, just fast forward a minute. Okay. People want to hear it. Okay. So Buddha's first course is rainbow trout with a clam velu de. Second course, blue lobster with squash and curry bisque. Third course is gonna be na-lam with lamb, roasted eggplant, and lamb croquette.

Fourth course, coconut raspberry and chocolate lambington. Dun dun dun. Gabri, Gabri. What are you showing me? Is that a pot of put butter crop up on the screen while you discuss the love the butter crop. You see that yes that's super so it's like a little jar and but has a top thing that you put in yeah that's adorable so do you keep that in the fridge or obviously no you keep it on the counter but then how does it stay so solid in the butter in the cup thing?

I think what you do is there's like water in there. And so it says the, it keeps the butter at the perfect spreading consistency by reflecting outside heat while insulating and cooling the butter. I think that's what the crack does. So there's a lid, the lid actually has the butter in it. You see how the lid has like a little sort, like the butter's actually in the lid, and then the jar part actually has the water,

and the water creates an airtight seal that protects the butter from going bad. Oh, that's interesting. You know, honestly, that's too much for me though. I don't wanna be, I'm not being unsupportive of you. I support your choice. I think that's a really cool device. My devices think is better.

It's where I take the stick of butter and then I rip down the paper with my hands and then I just take it and I slam it down onto what, I use it like a glue stick. Like I take it against the pan and I just rub it against the pan. Oh yeah. It's my butter and then that's how I do it

with pretty much everything. If there's toast, it needs butter. I just do that. I glue steam. Yeah. Well, I will keep everyone updated on this journey. It's a good journey. OK, so Gabri, first course, iskites with a grasshopper tostada.

A second course is the sweet potato empanada. The third course is chilis and nongada, nogada. Fourth course is a chocolaté d'amal, hazelnut, ice cream, and chocolate pate, abombe. And then I took pictures of my wood desk. It was a very pretty pattern while I was in for interlude. Yeah, for Sarah's course. She is doing her koo-villon, which is the seafood stew, right? And then her second course is liver and onions with cookie butter and figs. And I have to say cookie butter.

Oh my God. I don't even know what that is to be honest. I don't either. What is it? And why do I want to eat it? And why are you putting it with liver? Then third course, um, burgu with beans and cornbread and the fourth course is going to be pique with pistachio and buttermilk sorbet and again leave it up to the south to make a sorbet out of buttermilk, okay? Leave it to the fucking south. Did somebody say the making pique?

to the fucking South. Did somebody say they're making PK? But PK, you know, he's got type two diabetis and he can't be made into a cake at the moment. You can also put him into a croc. You know, it's funny, because PK wasn't PK a better tool. It's not butter, it's PK. Parquet, oh, it's parquet. Okay, never mind, let's just scratch it.

Okay. I didn't cut out Diane. Diane, don't have them know that we can't tell the difference between P.K. and Pop-K. Oh, Diane's our new intern. She's editing all this. We just invented her. So, um, Lidoyam. Okay, so they're cooking. We learn what they're making and stuff, and then Chef Tom comes in to check on progress. But before Tom enters, some things burning in the kitchen. Guess what? Gabri burned his beans again. How is he burning his beans so often? He's always burning beans. I think it's because it's the thing that's the most obvious that you just think, I'm never going to mess this up. I can do this in my sleep and you fuck it up.

It's like, right. People fuck up rice all the time on this shit. And guess who else fucks up me in my house? I'm the only person I know that can fuck up rice using a crock pot, okay, the insta pot. And those things do everything for you. My God, still a fuck up rice. I just use my little rice cooker.

My little adorable rice cooker, put it off the side, just out of my hands. Yeah, I guess I'm just, I don't cooker, my little adorable rice cooker, put it off the side, just out of my hands. Yeah, I guess I'm just, I don't know, I'm never, okay, for not gonna start looking for rice. I'm gonna do this. It's almost an hour into this rice, it's a butter crock. Yeah, so he messes up his beans again, and he has to use pre-cooked beans from a can. So you're like, oh, this is bad, although it doesn't seem to come back to Haunt and Metal. So I think it was just a red herring. So now Tom, you can't really implant favor in part flavors into dry paints. I'm sorry, I don't care what anybody says. I cook

them a lot and they're just being on the inside, they're just beans. I think that the flavor and comes with the outside. That is my non-professional opinion. I say go with canned. Yeah. Can't. Yeah. I always use canned beans. So, Tom enters, oh, hey, chefs. Oh, I just want to see what you guys are up to. What are you doing? Sarah, what's this? What's this? You got going on here? I see a bunch of non-sweep reds. What's this all about? I'm just like, oh, I'm going to glue me on and I'm going to make some veal liver with some cookie butter. I'm going to terrorize a whole bunch of key burls. Be like, hey, I'm gonna go on and make some Ville liver with some cookie butter.

Gonna terrorize a whole bunch of keyblurls, be like, hey, bitches, how about some liver in your tree house, huh? So it's gonna be good. I mean, see, does everything she sounds sounds murderous of Ville liver? Ville's not even just of cow, it's a baby cow. I guess like, you've gotta make it as sick as possible,

you know, and then you've got a torture By murdering the baby and then serving it with cookie butter babies love cookies. This is The poor veels. They also have a terrible existence aren't they like legs lock down their whole lives? Oh god, don't take me lives. I don't want to know about it. If that's how veels are treated poor little veels are not treated well So there's I like huh, cookie butter I'll just let that hang in the air there. Well go Good Well, let me show you this when you eat it. You're gonna know what's my food. That's for damn sure

I was like yeah cuz it's it sounds um, but it sounds like it's not really a really dark ten-part metflix, so Well, and there'll be a pine cone on top. So Tom's like, all right, Cabri. Uh, you're doing over here. Do you burn some more beans? Oh, yes So I'm making authentic Mexican cuisine, but I'm gonna elevate it to a Michelin star. I guess so yeah, you know You got pretty emotional when you found out you were going on to the finals I mean I still write that high emotional. I got I got a text message from Padma. Please ask Abery if he wants to cry right now. Signed get Padma. Do you want to cry? Let's cry for Padma. He's like, my passion has brought me here. I will keep my passion. And now I've passion and a beret.

And Tom's like, well, okay, well, you're crying again. All right, well, Gabri's crying. Can we move on, please? Thank you. He's taking a nescalator down into his burnt beans, apparently. So, um, he's like, I'm wet. There's a dolphin at the sunset. Oh, okay. All right.

That's enough. So then, he goes over to Buddha. And Buddha's like second tomb. Why I'm great to see you, Tom. And Tom's like, well, listen, I hope there's a third time for you. Great to see you here. Never seen you on my show, my spin-off show, last chance kitchen. I look forward to having you on there at some point. I'm going to have you on here until I finally get you on that show. It's a better of all these shows, frankly. Go ahead, Budma.

Budma? Well, I can't believe this is the last time here. I mean, it's been a pleasure. So, it's been so much of a pleasure this last time that I actually used a mold to make three separate clocks, but I'm gonna save the food on the third clock because it's the last time. Well, you said you wanted me on a plate. So I've put a crooked, smiled, young person with a bright future and lots of modes on a plate.

Just kidding. He's like, okay, put on your shirt. Please put your shirt back on and get up off the plate. Because you're disturbing me now. It's like, all right. Well, I represent Malaysia, Hong Kong, and American. So I'm going to represent all of that with local produce. And a dessert, of course. I'm like, oh, okay, all right, what are you saying? Okay. All right, well, Sioux Chefs, when they are done, you can go back into your cages. The rest of you, you guys can come dinner with us. Okay, bye everyone. I really like that everybody's like, I'm doing my style, but I'm doing it with local produce. Oh, really? You're not going to go to Malaysia for produce? Interesting.

Interesting choice. Sarah's not gonna fly in a potato from Kentucky. Well, Godbury did bring in some non-local grasshoppers because as we all know, the grasshoppers in France all play little accordions. They're always trying to give you fucking advice. Jim, you fucking advice. It's bad. They're on strike. So it's a bad, it just has a bad mouth feel. The writer Grasshopper is of America. He's like, we've a lot of people.

They're all so. They are making impression of his paintings at the moment. So those Grasshoppers really, they just don't have a good mouth feel. So he's like, all right, well, the rest of you have the night off. So everybody else, no, I'm sorry, sous chefs, you have the night off, but all the rest of you, the real chefs, so once you didn't get kicked off, but Flind Paris to get their noses rubbed in it, you can meet us at a restaurant called L'Opissonne, L'Opissonne,

how I love Pissonne. I don't know why they cut that song out of the movie The Little Mermaid, but I'm still crying about it. Okay, we'll see you later. Bye. I'm gonna take my turtle neck and get out of here Oh, and I should mention that a few episodes ago. We had some Discussion about did they go to a restaurant called Dishoom or dish room and turns out it's a shum So Sarah and Buddha we got a lot of messages about the shum Dishoom yeah, I mean never been. I wanna go now.

I'll check, it's amazing. You step at me. I'm like, yeah, you're right. I'm stupid. That's the point. And then by the way, everybody was nice. I hope it was nice. And our friend Aseem actually posted on Instagram

like last night, geotagged at the shum. So of course, that's what was top of mind. God, the fanciest fucking guy I've ever met, that guy, I see him. Did he the fanciest fucking guy I've ever met that guy is Did he know that you don't talk about my shume? No, he's gonna find out because I think someone's good I think one of my friends is probably gonna hear this and be like hey, it's seen they mentioned you and then he'll be very excited All right, let's go to the shume. I mean fake the shum, let's go to Marson. So they

all the chefs go to Marson, which is the restaurant of Helene de Rose and Buddha's like, I can't believe it, I can't believe I'm here with Helene de Rose's restaurant. This is so amazing and she's like oh I'm Helene the Rose I am the Elsa I am Francis rebel Wilson welcome to my restaurant So thank you so much for being here. I'm so on you did your resource um, I just want to say this lady first of all Buddha walked in there with a tiny tent. Okay, like... Ah! Lutent Pichits. Lutent Pichits? Like I had a little tent on his crotch.

Okay, he was totally bonered out. Second, I can see why I was getting a tent. Did you see that pasta that they pulled out? It was like little ravioli's, but it was, they looked, they were safe like crescent moons And then they had little braided pasta around like what the fuck? Colleen okay, Elaine Elaine better fuck up and get down my throat immediately Please make a lane or new Padma please

So amazing so boot is like Archie she damn this month at the Union Square Market I don't know if you remember that do you and she she just pulls out me she's like, Archie, she's done this month at the Union Square Market. I don't know if you remember that, the Union, she just pulls out Mace. She's like, oh! Mace is a great drama response. We wish you a super-suffian! Ah! I will remember.

So, Helens, like, also, here you are at the Chefs Table A, and they're like, yes, thank you, thank you for that very, very French introduction. And so then they put like a oyster with caviar, with a veletay of white cocoa bean on their hands. On their hand, and they, which I only recently learned. Like that's right. That's when you're thumb and you're,

and you're pointing finger like that little wet. It's the butter crorop up the hand. Yeah. The buttercrop hand. Yeah. I actually only recently learned like three weeks ago that that's actually how you're supposed to or that's one way that people eat caviar is that you put it on your hand and go like that.

It's like snorting coke. That's how people snort coke. We call it the gale buttercrock. Right. This is also how gale butter crack. This is also how gale eats her Klondike bars. Wow, Shads. What a nice way to end season 20. One of the best restaurants in Paris.

So what made you want to come besides Halein? We were there. And it was like, I wanted to come back on top, chef, because I'm obsessed. Last time, I only had five minutes to reflect, and I was just so sad that I could never do it again. And then I got a phone call, and it was a dream come true. And now Helen DeRose, looking, looking right now, I'll go, I'll go, oh my God.

Someone get a mold for Buddha, someone get a mold. Helen, can you make a pasta basket to catch Buddha's seam? And thank you. It's like, Gail's like, you know what? I feel the same way by the way, Buddha. Gail, we're not talking about going to a Joonke factory. By the way, can someone get Gail a bandaid? You weren't supposed to eat your hand, Gail.

You were supposed to eat off of your hand. Gail's like, but it's how I'm to roll. Oh, Gail, I've got Gail. You were supposed to eat off of your hand. But it's how underrode. Oh, no, Gail, I've got Gail saliva on me. She was trying to lick the scrapes off my thumb. Rose. Gail, you may call it licking the plate. Paris causes the salt. All right. Helen, can I use that Mace? Can I use that anti-beautomase please?

Thank you so much. So I was like, well now we have some season new products. It's Seps and the Fresh World naught A. And I'm like, oh, and there's a little fog grass stuff in there too. Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, I'm Buddha says so and girls like what about you Sarah and pat him goes oh look It's bad pattern sisters talking only they can understand what they're saying I'm like no I understand what they're saying that she just asked what about Sarah out stop screaming patterns at me Tom If you're real quiet, they'll start talking about the first time they eat grass off their lawn so quiet, they'll start talking about the first time they ate grass off their lawn. So, he ain't spoiling it, it's when a Hershey's truck crashed and spilled chocolate all over the lawn.

Notably the truck's air conditioning had broken, which is why I was all melted. It had a sorted back story. So Gail's like, what do you think has been your biggest change Sarah since last time? Aside from her finally stepping foot into Paris, I'm sorry to answer that for you, Sarah. You have the floor. You have the floor. This means you eat the floor. Well, personally, for me, you know, seeing people with kids changed, because I saw people

with kids. You know, I had a guy with kids, Chelsea had kids, or Kelsey had kids, and I thought, hey, I can have a successful business. And I can have kids too. I'm patting, I was like, we're more capable of hiring nannies than we think, aren't we? Nannies, we got an all price ranges, don't they? We are capable of more than we think. That's what all of Gales family says every time they watch you get a second butterball turkey Thanksgiving. Gail's like, can we arm-work it? Not you Gail, not you. Please stop

eating the candle scale. You're embarrassing us. She's like, you're my best friend. Sometimes Gail actually fashions her kool-ats into a hat. We are capable of more than we think. You're my best friend, Padma. Really, I've never felt like more of a hell-ho. So Sarah, on your best friend, Gail, that's funny because my best friend is my dear best friend, Alie Wag, Alina Wade, and really any other person than Gail. Okay, continue. The most famous person in Paris, my dear friend, Raditui So Sarah's like I want to show people you don't have to be from one of the biggest cities in the world. Yes, you do. Sorry You can be from a small town of still no So be yourself for the biggest and am oh

Yeah, the biggest name. Oh, yeah, the biggest name. Sarah. For lettuce. Huge. I can see it in my smile, Sarah. Wow, I can't wait for next year's winner after you paved the way for little miss Northern Adirondex, New York. So girls, like I have to say, I have seen a tremendous amount of change and evolution.

Every since we started in London, and Gaby's like, I owe my life to the kitchen. I want to prove to myself, I can do this. I want to fly like an eagle. I want to dig like a squirrel or float like a butterfly. Well, surely you can engage in all those mixed metaphors because I mean, you're an amazing chef. I mean, like you can even cook beans, right? He's like, we are reaching the top of the top. Having this beautiful dinner, what an experience. But I'm carrying a heavy backpack full of

overcooked beans. I don't want to let Mexico down. Well, thank you all for a beautiful season that made me quit the show full of food, laughter, and in Gabri's case, tears. Gabri, would you like to cry? We here, Helen, could you please get a goblet to capture his tears so I can always remember them? Thank you. Helen, do you have any of that fibr that sent it like a burnt black beans that you can spray in Gabri's face? I'd love to see him cry. So, Helen, you are a ten Michelin star chef. So how do you use burnt beans? Is that a thing that people do? Because I see Gabri does it all the time. Oh no. Well, chefs, let me get a tearared, Ma'ay. Hold on.

Chefs, what an experience. I want you to cook the best fruit of your lives. And remember every moment, because it's once in a lifetime. Like M&Ms. No, Gail. M&Ms are for a lifetime, stupid. I think that's the nicest thing you've ever said to me, Padma. I quit now.

I quit. I quit. I quit. Tomorrow is once in a lifetime a chance to be near me and have me acknowledge your name still. So please enjoy. So, um, Ben, the next day, everybody's waking up doing their sports talk, you know, like today's the day. Top chef has never gone this big.

The caliber of the judges, the caliber, the chefs. And then she poses in her chefs coat and the mirror and gives herself finger guns. She's like, we got this on a mix. Yeah, and Gabri wants the crown, you know, cause he's not just some, he's not just some seal and a circus, you know. So Buddha's like today is one of the biggest days of my life.

It's molded and ween, it's making history, which is why I made a mold of a history book. So one of the big dramas for Sarah is that she made a tomato water that was really spicy. And she was afraid to be too spicy because there's British people there. But good news, it is mellowed overnight. I've never heard of that. Have you the spicy mellowed overnight. I've never heard of that. Have you, the spicy mellows overnight? I've never heard of that. There's certain things like horse radish, might mellow, things like that,

but I have not heard of, um, like a chili spice mellowing. Well, we heard of it today, didn't we? Yeah, I mean, come on, guys. Didn't solve gathered together. Um, so then go up there. No, we did. A Buddha starts whipping out the tre tricks. He whips out some liquid

nitrogen and Sarah's sauce is settled down and Gabri is working on the sweet potato dough, which is a little runny. And then Buddha is, you know, but they're working. They're working on food. That's what they're doing. Yeah. And Sarah's talking about her peak cake. And Sarah's talking about her p-cake, and she's really excited because her mom used to make it for her, and she just feel like this is a great love letter. What a way to end the season,

then with a love letter to your mom, et cetera. And then Tom is trying grasshoppers for the first time. And he's like, hmm, so right now I am making grasshopper, hapadust, which is, okay, I'm okay with that. I'm like, I hope there's no judgment in your like, hmm, so right now I am making grass loves a gummy, he loves ways to gum things up. So he's like, it's almost like dried fish, like maybe it's every salty, I can learn a lot from Gabri, I want, but I could if I listened, which I don't, he's stupid.

So then we go to the judges arriving in slow motion and Gabri is like a little kid at the window. He's like, oh my God, look at the panel. And he's like running around waving, it's like, mom, Waving from the window. And the panel's like, I just want to thank everyone for being here. This is an extraordinary table. And I know the chefs here are so excited.

If you look closely, you can see Sarah Tinkler pants a little bit. It's a very big moment for us to be in Paris, to be celebrating our 20th season. Well, my 19th, but I'm just so fabulous. I'll give myself a little bit. It's a very big moment for us to be in Paris to be celebrating our 20th season. Well, my 19th, but I'm just so fabulous. I'll give myself a 20th. We're so delighted to share this meal with you and also with Marcus's hat. Congratulations, Marcus. It's still not catching on. I'd also like to give a special thank you to Gail for wearing a solid today. Thank you, Gail. All right, big moment, guys. Marcus,

there's a lot of traffic right now. Would you go stand on the street with your traffic cone hat? And help direct them. That would be great. Thanks. And Claire's like, what's really not? I was just up with, we're really now

seeing who they are on the shifts. Yes, yes. Unfortunately, we don't see what your last name's really supposed to be, because you still have no vowels, Claire. Stupid non-voweler. So two minute chefs, two minutes. And Tom's like, look, score to me, Patamachor, man. So then the first course is come out and Patamach is like, oh, beautiful. Gabri, tell us about your overall menu, your first course, and your bank account balance. LOL, just kidding. Don't do that last part, okay? This isn't the King's Accomedy tour.

Gabri, do you think you'll be able to tell us about your menu without crying? Because if you want, we can stop production for 35 minutes for you. He's like, no, no, no. 35 minutes for you. He's like, no, no, no, no. So my overall menu is bold like a lion, but also lengthy, like a draft neck. And also, okay, yeah, we just get to it. Well, I'm using the most humble and traditional dishes from Mexico, and I'm making sweet corn askeet days with grasshopper tostada and corn mushroom and a lemon Holland days. Okay, that's fine. Oh, sorry. Yeah.

Sounds humble. Gail, you want to try that on? Sarah, tell us about yours. Well, I want to tell you about my hair. It's too, my hair, it's too. Okay. So I brought local ingredients to my heritage, all right? So my first dish is Coulillon, which is like a Creole dish, but it's with local seafood and it's completely raw this time. And, um, is there any diced quilts in here? You said something about local ingredients. I wasn't

sure if you met local to hear or the peduca. So this unwashed blanket that you've served this on, this is local. No, that part. So one of the ladies, like, what's this spice in here? And she's like, that's a tomato water. But yeah, you can't serve all these white people that much spice because they literally, they literally almost off and over. I'm detecting a grain of kai and pepper. Did you mean to burn my tongue off? I do have a restaurant that must operate after the silliness. So then Buddha is like, I

represent all parts of the world, not just one. I reside in American house. So my first course is New England clam chowder. The first course has rainbow trout, potato, celery with caviar, clam, the lute and butterfly or stokrak. This dish is so fucking beautiful. I can't. This guy is so good. He's so good. He's so good. And also I'm glad he gave us some tweele representation in the finale because we've gotten like literally every single dish this whole season from everyone.

So we have a tweele butterfly. It is gorgeous. Well, this is, I'm in the land of the tweele. This was a beautiful, beautiful tweele. I was quarantined. Come on. Yeah. You know, Shaz, when you're cooking,

you don't have to reinvent the tweele. Ha. All right, I know you don't have to reinvent the twill. Ha! Alright, I know you have a lot to do still. So please go away so the image of gale chewing doesn't break your spirit. Bye Shas, we'll see you soon. Save yourselves! So Marcus is like, you know what? There's like a lot of personality in these dishes.

Sarah blew me away. I love the brightness. Catch me on food network. And Elaine's like Sarah was nice but really really spicy at one stage and that was overpowering. My tongue is on the floor right now. What is tomato water? My god what was it? Fire in my mouth. Call the fire department, am I right? So that was ridiculous. Somebody call 911. God, I love that song after all these years. So Gale was like, well, you know what? I'm very excited by Gaby, you know? Like, you know, he's really wonderful what he's done.

And then one person's like, well, it's toasted. You know, it's over-toasted, but the presentation's really nice. And I'm like, you know, it's over-toasted, but the presentation is really nice. And Tom's like, you know, it's like a little too thick and overcooked. Oh, like Gail's hair. Go on, Tom. Yeah, but it's a good start. Not like Gail's hair. There's no hope there. Unclarared loves it. She thinks it's delicious. And Padma is like, I thought Buddha's looked beautiful. You can see his refinement. And Grendel is like,

oh, a bit too generous with his salsa. Very creamy. It's new England clown chowder, sir. And your friends and your complaining about too much cream. No. Okay. I don't do much, too much, too generous with his soup. Don't remind me of the fact that we know up to give stars in America

Oh go back to your tire magazine Don't forget your origins are tires, okay? So then hunter Lewis is like you know the reinforcement with the clam juice. I mean I love that people talk about Buddha as a technician But there's soul to that sauce of soul. Yeah, I totally agree. Anyway, loser, quiet. New things have to happen. Hey, can I just say something positive about Gail for once? She was way better than you as the editor of Food and Wine magazine. So thank you, Gail. Thank you. Hunter, thanks

get there. Okay, stupid. Nobody wants to hear the new Gale's opinion. Oh, I just realized, I think I met Nilo. It's just so hard sometimes to keep them straight. Wasn't Gale the food and editor, the editor of food and what she was? Cause I met her at Shemma. Yeah, where are you still? Yes, she was. She wasn't editor and then so was Nilo, I think.

Well, actually, Dana Cowan was like the boss boss. But yeah, I think Gale was. Dana Cowan definitely had boss energy, right? And I missed, I think Dana Cowan was like the boss boss. But Dana Cowan definitely had boss energy, right? And I missed, I think Dana Cowan was the best. And I don't, like, Hunter's fine, but I want Dana Cowan to come in that sort of fragile energy that she has. Like, she just got bad news,

but is trying to, like, not show it on camera. I love that. But also, Pond it off on you. Like, she's the person who comes into the office in a bad mood, and instead of crying, she fires everybody. That's what I got for Danny Cowan. Bring back Danny Cowan.

Also, can I tell you what Hunter did wrong? Literally nothing. He's adorable. I just heard his title and I was like, that's Gail's job. And I feel like Gail should still be getting that check even though she's never at the office anymore. So there you go. So, yeah.

So now it's time for course two and Sarah waits for the very last minute to slice her liver. I guess you're probably doing the thing where she wants to meet to rest, but it's a huge mistake because when she slices it, the liver is too rare and she doesn't have time to throw it under the salamander to get some last heat. So it's bad news. Exactly. And they kept showing a margoyne.

Are we gonna slice the liver? And she's like, man, I'd nine till the very last second. And then every time they cut back to the kitchen, he's like, now can we slice? Check, no, no, don't do it. And then it, you know, it's fucked up. So that's lame. So she's like, I'm gonna be a real pissed if this takes me out of the competition.

But nothing you can do now. So next course is served. And as it goes that Tom kisses Gabri on the head. I'm so cute. So Gabri serves his sweet potato empanada with a black bean filling and cheese foam. And it's covered in shaved almonds. And it also has an almond foam on the bottom. Sarah is serving a Ville liver and onions with cookie butter and figs. And then Buddha has a red curry bis with blue lobster and pickled squash salad and rapidly dumpling. So he's like, okay, get back in there. Who do you think you are famous people?

Get out of my face. Also someone called him at it, Gail went into a shop when she heard cookie butter. Someone give Gail cookie to cookie, would you? Also, Sarah, could you explain to Gal that there's not actually a salamander back there? It's a different kind of salamander. She's just getting very hungry at the thought of it. I think Gabri's looked a little crazy. It looks like a big circle of sweet potato taking a bath in my delta cheese, it was weird.

I liked it. And then, Sarah's looked okay, I think Buddha's of course, it's like fucking artwork the way this guy does it. Yeah. I don't know what's not all about looks, but. But for us it is, cause that's all we have to go off of. Buddha's definitely looked the best here.

Although I kind of did like goatries. I just was so sad for Sarah because I love the idea that she's gonna be doing livers and I love livers, as I said before. And so I was bummed because it was also like, this is a big, a big mistake. Like this, this is the sort of thing that can take you out. Yeah.

Well, this is one that you watching Top Chef, like, okay, you can't win, right? Like, there's no way you can win. So then the judges and must someone who, and must the other two really fuck up. Which, it's possible. I mean, you're against Gabri who just burnt beans. So, you've got that going for you.

And then, you know, not that he served those, but still, like, it's possible, but Buddha's really gonna have to like, splat for her to win this. Right. So Gail is like, I had a really hard time eating even one bite of Sarah's liver, and I'd love liver, but it was really raw. Well, you had trouble eating one bite of it, but why didn't you just puree it up and make a milkshake like you normally do with livers? Things that Gail has never said. I really had a hard time eating.

So then, Helene, maybe it's time for me to resign. Helene's like, and live here. It's very hard to eat when it is under cooked. And then the French guy at the end of the table, who speaks French, is like, which meant this is a very hard product to cook with. Yes, and then they're chasing Buddha's curry and Marcus, he's like, he know this feels, I've gotta say, a little dense,

but you know, one thing it could definitely use is some acid. Will it be fixed in time? That's one thing we'll have to wait and see. Let's spin the wheel and see. Also, I like that Gwen build the Michelin guy called the first dish. She's like, Sarah's dish was risky,

but it was imbalanced. I was like, oh my God, you even talk like someone fixing tires. Would you stop with a tire talk, Michelin person? So yeah, then Tom is talking about this, the Buddha's dish with the sauce. And he's like, well, what I do like about the sauce is that the spice just keeps on coming. I mean, it's crazy. It's like Buddha, when we mentioned he was going to get to meet Elaine. I mean, just constant stream. And Padma is like, yeah, it's beautiful. Padma is like, this is my last episode, so I'm giving it everything I have.

She's like, it's beautiful, luscious, smooth curry. Padma's anger. Padma's curry passion. You know what? I really like Capri's empanada. I found it rich and surprising, almost like a luscious curry. And I didn't expect a soft empanada made of sweet potato. And then another lady is like, well, I wanted less sauce,

but I love the authenticity of the flavor. And then Daniela Soto-Ines says, it's not really an empanada, but it reminds her of Mexico, which is her way of saying, this sucked, but I don't want to bash him. Well, I thought it was really funny because Mei Chao was like, you know,

the authenticity of this flavor is amazing. And then the actual Mexican chef is like, this does not taste anything like an empatana. I was like, whoa, wait a body slam Mei Chao. Daniela, Jesus. So then now it's time for the next courses. So Gabrielle serves his chiles and no gada, ground beef sauce, and dehydrated fruit filled with poblano pepper and the sauce of nuts.

And I'm sorry, that was ground beef sausage. And one chef just goes, wow. And then Sarah serves her burger with a roulade of rabbit loin, et cetera. And cornbread, Madeleine, that crumbles into the stew. And then Buddha has a lamb with eggplant, pickle, I'm sorry. I have to stop. Sarah's, okay. The listen to this description. It's a rabbit loin stuffed with its own kidneys.

Fucking, fucking serial killer. And then she's like, and rabbit leg with some burnt duck skin. I was like, for fuck's sake, man. This woman really needs her own show. Yeah, it's pretty visceral stuff. And so then they serve it and I was like, get back in there. See, I say it with a smile to make it look like I'm friendly. But I really just can't stand their faces.

So now the judges are talking and patterns like, what do you think of the Bergu? And Tom's like, well, I thought the Bergu was the star. Wow, well, starring Bergu. Dun dun dun dun. You're the Bergu. And the Budan. I mean, I've never had Budan as light as that.

I mean, that was the lightest Budan. That, that, the lightness from that Budan is like, what do I imagine it must feel like when my son will eventually say, I don't want to be a mixologist anymore. I want to go into the cooking. Oh, that would be some lightness. I real, way off my shoulders. And now, Lane's like, oh, it's so much work. Very well executed. And he was like, I'm at the cornbread. I really did its job. He was like, I'm the cornbread, really did its job. What was that to pick the fleas out of your hair, girl? So Claire's like, it was rustic, but very refined rustic.

Like, wow, Sarah just showed us why she's here. And now they move on to Gabri and Tom's like, whoa, those flavors are wild, I can't really figure it out. But, like a cosmopolitan, I still like it. I mean, what is it? What, why is it pink? And how I'm like, you know what, there was some pieces that were sweet, but Gabri engaged in Tiffany's dish.

I love it so much. So, the food as a dish is very accomplished. And Marcus is like, Marcus is like, it's crispy,. So, food as dish is very accomplished. And Marcus is like, Marcus is like, it's crispy, where it needs to be crispy, and it's soft, where it needs to be soft. I found this elegant, I found it fun. I found it a walk on a summer day. I found it a rain on a spring morning.

I found it a swimming pool. You know, winter, mall. That's what I thought. And then British guys are like, it's refined and it's showing technique. And like this is definitely his best dish so far. Now by the way, at this point, I feel like they're most intrigued by Gabri's food.

I feel like they're really like Buddha's food, but I feel like they're not like wowed by Buddha's food. I feel like it's just like they're bored by it. It feels like a little bit painting by the numbers. And I don't know where they stand with Sarah. I think this little part here, like all jokes aside, they were bored because Marcus is like, I mean, elegant, fun.

And then English guys like once again, refined, he's showing technique. This is his best so far, but then English guys like once again, refined, he's showing technique. This is his best so far, but they're just like, oh my God, it's like Celine, it's like Adele, okay. It's like Adele coming out with another album singing sad songs, like, okay, you're the best, you're one of the best singers in the world. Adele's still sad.

You know, I think they want more. My friend Paul has a theory. And I kind of like his theory. He says he likes eating at like a one Michelin star restaurant more than like a three Michelin star restaurant because a one Michelin star, the chef has a star, but now wants more. And so they're going to be more ambitious. And they're going to try for more. Whereas like a three Michelin star restaurant the chef has already like achieved perfection and is now just like at that level. And so there's part of that wonders if that,

in a weird way, applies the situation where Buddha is doing excellent work. But and it's ambitious, it's definitely ambitious, but it makes me wonder, is it like safely wonderful in some ways? I feel like it's unfair in a way because I feel like he's like clear. I feel like they're just bored because he's clearly the best. And I think it's human to be bored with that. It's like, here comes the hero again.

They had to give superheroes some faults because people stopped liking them. Like Superman got so powerful that they literally had to invent faults for him because people stopped buying the comic book. I heard that the other day on the podcast. That is interesting. That is interesting. No one wants to play Mario and Super Mario brothers too. They want to play the princess because she has she sure she picks up things slowly and she

has a lot of she has a lot of shortcomings, but she can jump and float in that sky for so long. It's just more fun than just playing with Mario, who's just an all-around great one. Yeah. It's a little unfair to Buddha, but I get it. Because these are so many chefs who have seen all these books and learned all, they've seen these tricks, they've learned these tricks. They're not as impressed with the tricks.

Then we go back to the kitchen and Sarah is really psyched for her peak cake, which doesn't seen these tricks, they've learned these tricks. They're not as impressed with the tricks. Yeah. So then we go back to the kitchen and Sarah is really psyched for her peak cake, which doesn't really look like a cake. It looks like kind of a pea glob, but still looks good. I mean, she did that very shopping thing. Cake out of bed. Yeah, she did that very shopping thing where you don't cut like a slice. You take like the cake and then you like crumble it up and put it on the cake on the plate, you know, oh so like how gal eats it.

Just get in there with your hands. It's a little bucky. A little lady. Yes, they come and they serve the desserts. Gabri has his chocolate tamale and he's like, why is this not a thing? And I agree with him. It looks amazing. Sarah has her p cake and Buddha has, oh, I was born

in Australia. So here's an Australian dessert called Lamington. Oh, liquid. Lamington, that's what we call gale sometimes. So we call it gale in the 90s. Lamy McLamerton. So yeah, he pours liquid nitrogen all over his. So it's like smoking and he's like, Oh, I'm going for it. Oh, I'm bringing out the theater and the drama, worn-out and in style. So, Padmas like, all right, chefs, well, you may not know this, but this may be one of the last times I get to do this. So I called my dear friend, Lupita Newyongo, and I said, how do I cry? She told me, just do it. So here's what I'm going to do. You all should feel extremely accomplished. I'm so proud of all of you

guys that was crying. Thank you. I'm Sarah. It's like it has been an all-er-error privilege and Gabri's crying and he's like, this just being here is the realization of my life. And Buddha's like, this was a dream, a dream that I had when I was holding tweezers and very carefully putting a little tiny butterfly butterfly little down. Or thank you very much everybody, but I was like, well, he was like the most heartless

in his ending too. I need some tears, Buddha. They think you're too cold. I need your, I need a story right now. Sad story, Buddha. Come on. Um, also chefs, I'm the one who's supposed to be crying. Not you.

You had your opportunities all season long. So please get out of here with your real tears. So everyone can appreciate my pat my tears. Thank you. I'm really going for that. I mean, this year everybody, please go back to the stew room. All right, Todd, man, we get it. You're leaving swan. Okay. Pack your tears and go. I said to myself, oh, so she's like, what do you think of those desserts, everybody? And then

y'all, Daniella finally loved something of Gabri's because I feel like she's been really tough on him. And she's like, well, the chocolate tamarrel was incredible. And I loved the cheese in my cream, in my ice cream. And he's like, yeah, that was pretty bold. He's just like, you know what? Fuck it is dessert. I'm going to put some goat cheese on my ice cream. Yeah. And then how's it? You will remember it. So then you can't just like being attacked in Union Square by Crazy Person, you will remember. So then they love, yeah, they love the coconut and the chocolate.

Gail's like, I love coconut and the chocolate. I am a total sucker for that flavor combination. Oh, you know what other flavor combination Gail loves? Everything paired with everything. And that includes rubber soles of shoes. So Daniela is, they're talking about Buddha and Daniela is like, he's an amazing chef. He's everything about the precision and technique. And I thought it was very beautiful. God, I might sleep because I feel like my eyes are closed right now, honestly. And Tom's like,

Sarah, you know, I just gotta say, you know, vegetables for dessert. Whoa, so different. That's crazy. That is nuts. I mean, butter, buttermilk sorbet. Bok, ha, cho, bo. I was like, I love when a plate speaks of memories, like, going on your first trip to New York City and strange person coming up to you demanding take a photo and then try to put you in back a van and you say, no, no, no, I have restaurant and run away through the grace of God. I love a plate that can speak

of that. And the French speaking chef is like Sarah has the technique of a great chef magical food. Like wow, Sarah has a chance. Here she goes. And they loved her humble peas, her humblish pea, her humble pea cake. And Gwendoel is like, we've been so fortunate. And Elaine says it will be very difficult to pick winner. So I would like to announce, I vote for me. Helene. Thank you. Thank you. It's me again. I lay in. Well, it was wonderful having all of your input and also Marcus, thanks for trying out that fedora with us. Happy finale, everyone. Happy Tony and season. I would like to raise a toast, mostly because I like to see Gail jump up and try to catch it with her mouth. That was

fun. Okay. Now let's toast with glasses. Gail, stay down. This is glass. I don't want you to get hurt again. So now the chefs, the finalists go in front of the judges. And Padman is like, for the three of you, this is not your first finale. Although only one of you has been to Paris before. Wow. And this meal was absolutely stunning. And Gail's like, individually, there were some moments that I'll never forget during this meal. Oh yeah, like when you got the text alert that everything was half off at Dressburn.

This is the first time that we've ever been served crossoppers out of Finale. And Tom's like, yeah, you know what? It was like a sweet dirt in the best way. Yeah, we all felt that it would be like to be gale as a worm for just a moment in time. Helen's like, you know what the taste for me was really balanced and welcomed by him. And then Sarah's like, well, you know, I kind of want, so I want to kind of do this like, I wanted this like French creole dish. And instead of hammering it, I thought I'd serve

it raw. And I did consider plucking some weeds from around the Eiffel Tower and putting it on top. This is a reference to me I grew up, but I just had that be too much. And Buddha wanted to do a new England clam chateur for his first and Padma said, but first of all, it was gorgeous. And everyone was ewing and owing. And my crying right now, because I am on the inside, anyone are you getting this close up camera? And Halein thought that the valuté was needed some acid

and guess like, you know, I think with a few small tweaks, that would be a truly spectacular signature dish. You know, that's so funny, Gail, because I always say, you I think with a few small tweaks, that would be a truly spectacular signature dish. You know, that's so funny, Gail, because I always say, you know, with a few small tweaks, you would certainly be very far from where you need to be. God, it takes more than tweaks. Uh, so then, where are we? Are we on the second dish yet?

The second dish. Okay. So Gailals like, Gabri, it wasn't the empanada I know. I wish there was less cheese sauce. Wow, congratulations. That's the first time anyone has made gals say those words in that combination.

We're really getting a lot out of gale today. Yeah, and then Sarah is saying, you know, I eat a lot of liver, they ask for a better dish. I eat a lot of liver and I don't think that in America we give it enough credit. And Helen's like, well, you know what, the dish was a great idea. But unfortunately, a big problem for me was the liver was undercooked, unfortunately, and Sarah's hands. I'm not going to mince words. My liver was just blue.

WD, WD, WD. WD, WD. Fama is really just going all the way there today. I wonder if she just decided to quit before this episode because she is giving the performance of her fucking lifetime today. Pabba's probably like three days later, she's like, I've had this shit for three days because that blue fucking liver, I quit this damn show.

So Tom's like, well, Buddha, you know, your lobster was cooked. So I thought you did a reasonable job of getting acidity by pickling the pumpkin, but needed more. You know, I'm saying a reasonable and I'm impressed that your lobster was cooked. So I'm not looking good for you in the finale. Go to say.

You know what? I appreciate it. It almost brings it to you to my eye. Your curry was mild. I thought it was luscious. Like a Jackson, luscious Jackson and delicate and very well executed. Yeah, she gives a big dramatic, okay. So now when Padma starts really standing up for somebody

because she's been doing this for Buddha all episode long, they usually lose, because this is like where Padma tries to enforce her. I'm just as worthy of being a judge as everyone else here, even though on the host as well, and gorgeous in the supermodel. And she kind of tries to enforce, you know what I mean?

Like when she gets kind of like annoyed and she starts defending someone and then they never choose who Padma is defending. Like 90% of the time they're like, no. Padma's going on a monologue and pretending to cry. They are not gonna win. Like they won't give it to Padma. And so that worries me for Buddha.

Because I went into this thinking Buddha's got this. I mean, I went into this judging thinking he's got it. I think that Sarah would have had a chance without that liver not being cut. The liver is yeah, that liver you just can't win with that. Everyone's cooking on such a high level. You can't have under cooked liver. So that's the third course. And. Gabri, did this come out the way you wanted it to? Did you mean to serve some crazy sujiro made sausage and other stuff? And he wanted it spicier and thinks it was too sweet and Helene's like I don't love spicyly normally. We know Helene we guessed, okay. But I would love more spice because spice because the combo of everything otherwise was perfect.

And Tom's like, you know, I liked it now, you gave us a humble menu, you know, you didn't buy crazy ingredients. I didn't really expect to eat ground beef at the top chef finale. Wow, whoa, humble. Yeah, that was a, that was pretty humble. Do I sound offensive right now? I've said humble a lot. I can't stop saying the word humble.

Ground beef. Wow. Wow. Well ground beef. Ground beef at the top chef finale. Don't expect that. But you know, crazier things happen in life. Like I don't know.

The son of a major, major award winning chef decided to become a bartender instead of taking on the lessons his father has learned. You know, cra crazy things happen in life Wow Helena, are you okay over there? I see you're sweating. Oh, yes I just had some vanilla ice cream. It's just so spicy this ice cream. Oh my goodness So Helene's like Sarah you engage so much work in cooking meat Spec fact you love it. It's what was like ten murder scenes in one dish. And I was like, yeah, you know what, the work on the rabbit. I mean, it was beautiful.

I mean, it was stuffed, stuffed rabbit. What was it? A rabbit that was killed, stuffed, then hung, then a sliced open, and then drowned, and then restuffed, and wrapped in duckskin, and then the duckskin was burnt as well. It was like, it was a lot of murder on one plate, well done, well done. And I really loved how your beer do made the image of Glenn Close. That just really finished the entire look of the plate. Uh-uh. Um, so then the final course, Pat and it's like, all three were stunning!

Hello! Although perhaps a bit too spicy for Helen, sorry Helen. So Helen's, yeah Helen loved that there was like the gochis thing on Gabri's dessert and she's like no on paper We say okay This guy's crazy no crazy crazy non French person no, but it worked The crumble of everything was very perfect. And Tom's like, you know, and in a gallery, you gave us a humble venue. It was very humble, very, very humble. It was humble, humble, humble. Well, that was so humble. I couldn't even eat it. I could barely

eat it. It was so humble. Sarah's dessert was playful and elegant and hold on everybody. Sarah, that was the best thing I ate today. Congratulations. Because somebody bring me a tissue. Now, not you, Gail. A celebrity tissue. Someone bring in my good friend's celebrity something with a tissue, please.

Hold on. I'm just seeing if I've been nominated for an Emmy in the category of personally wait the best thing she ever had today. No, I'm still waiting. Hopefully fingers crossed. No, so Tom's like, well, you had me a buttermilk and lemon curd, Sarah. And Proudman's like, wow, it's like you're writing a rom-com for Gale.

So please give your mother a big hug from all of us, Sarah, because I wouldn't hug her. She's too poor for me. So, Buddha, how did you decide aren't a sculptural dessert? I've had to stand up for it literally all day. Well, I haven't been able to make a lot of Australian things since I've been here. And, you know, I represent Australia. You may not know this about me.

I'm from my mother's Malaysian, my father's from Hong Kong. I live in America, but I was raised in Australia. Funny how that works. So anyway, I decided to make an Australian dessert. It's called Rasted Koala, through a didgeridoo, but it's really just raspberry. Left-ed, classic flavors done in a really modern way. And to lengthen it personally,

I like dessert more spontaneous than plate it like this, but what was it, rolls on antlers of deer. I didn't really understand what you were trying to say. It's a road clear. You see, when I was a young child, we were driving on a road and we ran over a deer and I walked as such as the road and I picked up a flower and I put it on the deer before we drove away. So it's quite a literal dish if my feelings is a child.

That was a good one. Oh, I just want to point that. I just want to point that I just want to point out that sales cake just went off to join the circus. See, I love a spontaneous desserts. Love a spontaneous dessert. I love a spontaneous vegetable in the circus. Salah you win. I was like, and there we have it. None of you are famous. I finally decided that time. Well, you know, it's been a few years since I've really spent time we have it. None of you were famous. I finally decided that.

Tell me, well, you know, it's been a few years since I've really spent time in the kitchen. Because of you three, I can't wait to get back to America. Okay, good-bye. So now here is the thing. I haven't been this bloated in years. So thanks. I will be staying in America for a very long time.

Thank you for the cheese France. Well, what? So here's the thing. We watch this top chef episode with a screener. And we love, which is very great. But for this screener, since it's the finale, and this is such privileged information about who wins, they actually did not give us the final act of the show, the final like deliberations and winner. And the thing is also we are about to go, we are, I mean, you're listening to us, we're clearly in San Diego, but we don't have time

to finish this episode with the actual facts. So we've decided we're just going to a match. We're gonna make it up. We're gonna make it up. How this all goes. Continue the show. So the chefs go to the stew room and then they start going over all the courses.

So I was like, you know, I have to say, I was really impressed with Gabri. You know, when he came out, he was wearing that gale perfume and I thought, wait a minute, is gale, are you wearing that burnt black bean smell again? Because I, but it was just gabbry.

And I have to say, I wasn't expecting such a humble meal. Yeah, I have to agree, you know, in 20 years I joined the show. I don't think we've ever had a finale like this. Yes, I agree also, you know what, I had to say also, in 20 years, we've never had food cooking on this level. I mean, this is some of the best finale food we've ever had. Hello, I just want to interrupt, this is my first time here, but I have what you're sure.

You see this every finale, don't you? Quiet, friend, gee. Well, I would like to thank Sarah because my husband owns a butter shop and she came in about three kilos, so I'd like to say thank you. Finally, we got some progress on that ball made, that butter ball. So I will vote for Sarah because

you know, it was wonderful. So many ways to murder animals, not one dish. For me, this wins. Let's talk about that liver. None of us could eat it and Gail claims she couldn't eat one bite. And yet I'm seeing it in between her teeth right now. Gail, do you have a revised opinion on it? You know what? I really could not eat the liver. It was tasteless.

Wow, much like everything that you've worn this season, Gail. Are we really going to trust Gail on this one? Tom, who is your favorite? Well, you know, Sarah, the way she made that buddhan, I've just never seen a buddhan so like that was just like a big light buddhan It was like a balloon like you can step into it and you can just start to rise up into the air in a hot buddhan balloon It was wonderful. Oh, I love a spontaneous boat buddhan. Oh, it's so wonderful when buddhan just floats up in the air and takes you across the country I love it and frankly, I really loved takes you across the countryside. Love it. And frankly, I really loved Sarah's burgu.

Even though it sounds kind of like burger, and I didn't want to like it, I did. I found it delicious, but unfortunately, she undercooked her liver, and undercooked liver, as we all know, is no liver. It's a dire. It was inevitable. Can I get a tissue?

I need a tissue, please. You know, Buddha, he made a little butterfly out of twill. And there's always a cracker on his really calm chatter, which also had rainbow trout. He's from a bunch of different countries. I mean, you know, he's just easy. He has a technician. I do wonder. He missed some acid, but, you know, he does some great work. And, uh, love it. He's like the son I never had. I'll just say it right now. He's the son I never had.

Yeah, I just want to say that, you know, Buddha's food, yes. Is it predictably amazing every single time? Sure is. But, you know, finally, we have somebody in my life who strives for nothing more than to please their father. So, he's got my vote. I'm, yeah, I give it to Buddha. I mean, listen, I would vote for Gabri,

but what the fuck was that? Okay, that was interesting. It was uh, it was a, it was a stumble, but you know what? So we're circus performers and I'm not gonna give them any prizes. Uh, so I'm gonna go ahead and stick with Buddha on this one. That's what I say. You know, Buddha did everything exceptionally well. He was by the numbers, but I ask you this. Yes, here comes one of my out of nowhere Gail Simmons reads What's his food actually any good or we just saying that because there's a butterfly on it? Gail brings some good boy. It's classic Gail Simmons brings up a random read of a chef at the end of the deliberations

who know? All right, I think we've got how they ended you want to add anything? I just wanted to say, Lipu-sum, lipu-sum, how I love lipu-sum. Oh, thank you for adding that back into the film. A little mermaid. You just redeemed that film for me. All right, let's bring those chefs back in.

Halein, wait, one moment here. I've got this. Halein, are you wearing Marcus Samuelsen's fedora? Are we? He said I must wear it on camera as much as possible, he gave me $50. Halloween, like taking a little bit of straw out of the hat, throwing your pants.

Like, Elaine, where were you in Marcos doing after that, you little rascal? So they call the chefs in and Padma has like, you know, she's got like some vising that she's squirting in her eyes so she can have the most dramatic final, just table announcing ever. And then we get Tom's final Tom Jionne monologue of the season. He's like, Chefs, you know, sometimes in life, sometimes you see London and sometimes you see France and sometimes you see Patma's underpants.

So I'd like to thank you all for doing such a great job. Patma? Patma? You know, we started in London. We went to Paris and you know the two things I connect that experience is the channel. And the funny thing about the channel is the channel took a long time to make. It takes a long time to get to where you are right now. You all are in your own way. You're each a channel. And I just want you to know that whoever

won didn't win because they were so good. It's because everyone cooked the worst meal they ever cooked in their life. Sorry, I just had to say it. Gotta put it out there. But that being said, there's a lot of things that happen. You know, when you look up in the sky, you see a national. You may remember this from last season if you see a star You might be a national that might be your life Instead of your chefs. You'll never go into space. Palma wha Okay, now like the movie clue which I don't know of some of your two young to remember this film But we are not okay pepperidge farm remembers so clue they didn't want spoilers

So they didn't want spoilers. So they didn't want people leaving the movie saying, oh, I know who the killer was. So they just made three endings, okay? So that's what we're gonna do now for you, okay? Yeah. So the winner of Top Shaff, all star, world, best of the world, best in France, better than London,

not better than America, because that's where I live. But where did America steal America from that's right England the winner is Boota finally everybody listen to my advice and gave it to Boota Boota the most inevitable winner of this season Congratulations Boota. How's it feel are you from France now? Well, I honestly this is you know, I'm gonna do that thing to show that I'm humble Which is that I'm going to inflate my lips with air and go wow Wow, I can't believe this. I mean it was one thing to win top chef regular But now that I've won top chef superstar bigger than everything else Sarah Sota Springs sponsored my winning

wow this is in honor I mean there was don't forget there was Govind or whatever his name was Claire Smith my mentor I mean someone saying I'm the best chef that's ever been on the show maybe the best chef that humanity's ever seen I can't believe it I would like to say thank you for not giving me this win because this, just because it was the first time I didn't dedicate something to my family, fuck my family, I'd like to keep that. And I'd also like to thank you for the $250,000 which I'm going to use to buy 250,000 new molds. So thank you very much for that. Also, who's this? Who's this coming in here? It's a baker. I'm sorry, baker. What do you have to say? You're a real Parisian, buddy. You're a real Parisian.

Wow, look at the balloons filing from the sky. Or was it ending number two? Well, I just want to also give a shout out to my big brother who helped me through all of this. A part of stock that's been around since before I was born. Thank you, part of stock. You got me through the hard times. All right. Now for ending number two, the winner of Top Chef World All Stars better than every, ever

any country put together or combined, the United Nations of prizes, the biggest competitive, a bigger than anything else guy in the world, can even dream of producing. Oh, the deepest layer in the T'Lenti canister. Please welcome is Sarah. Sarah! Here's your complimentary banjo for your speech. Oh, well, God, well, thanks so much.

Ever since I first ate my first pan-coa and in a skunk parfait, I thought, you know, cooking is going to well, thanks so much. You know, ever since I first ate my first pancone in a skunk parfait, I thought, you know, cooking's gonna be a thing for me. And now here I am, years later, feeding you all crop cover moss and mushrooms with some, I don't know, like they're not really poisonous, but they're not really tasty. I think they're just sort of laks.

Oh, you know what, I actually think I served you pepped up his moles, not a mushroom. I'd thanks so much for this opportunity. It really means a lot. Who knew, you know, ever since the first time my mom pegged my dad in the back of that barn in Paduca, you know, no one even knew you could get pregnant from pegging to guy, but she did. And who knew that that kid would grow up to be the first mother fucking winner, a top

chef, world, all whatever the fuck. This amount from a big city, I'd like to thank small cities everywhere, okay? I'm gonna give a fuck where you're from. You could be me, but unfortunately you're not me, only I'm me. So fuck off, you big city fucks! And you know I gotta say I dedicate this to a very special part of Beans, my mom was making the time that my dad broke a jar of chao chao on his foot and the glass actually slit his ankle and we had to go to the emergency room before he bled out to the

other world. It took 12 hours when we came back. The beans were reduced down to just like a burnt mush and we decided that's going to be our family signature meal. So thank you, mom mom for making those beans And now ending number three the winner of top chef most important food show What is even food network? What is that is anything on their edible? I doubt it Don't think so it's the projects run way of food the most important fuck you Billy Katie Lee Joel By the way wherever you are Katie Lee Joel Osmond you suck the most important thing is to get out of bed. The most important thing is to get out of bed. The most important thing is to get out of bed.

The most important thing is to get out of bed. The most important thing is to get out of bed. The most important thing is to get out of bed. The most important thing is to get out of bed. The most important thing is to get out of bed. The most important thing is to get out of bed. The most important thing is to get out of bed. The most important thing is to get out of bed.

The most important thing is to get out of bed. The most important thing is to get out of bed. The most important thing is to get out of bed. You are top cry person. Congratulations. How does it feel would you like to use your contactless master card to wipe away the water streaming down your cheeks? Well, I have to say, like, I came in here like a timid mouse and I left here like a giant elephant and a fan mice. Ah! I want to just say I'm like going to roar like a tiger now.

The most humble tiger you've ever seen. A tiger does the tiger need courage? Or is that a lion? I forget. But anyway, I will continue down the yellow brick road of success and thank each brick because bricks are very humble. And I would just like to say thank you chocolate tamales brick because bricks are very humble and I would just like to say thank you chocolate tamales and girls like well I would like to say thank you

to chocolate tamales too. Got it, love and chocolate tamale now. Never knew how much I loved that. Congratulations, Gabri. Congratulations and as this is my final episode with the purrs. I just want to give a shout out to my dear friends, Ali Wang, Lupito Niyongo, Machiko Kakutani, David Chang, Lena Weith, Ankhla Miracle, and Alexander Sazgod. Thank you so much. And just one last message to somebody named Taylor Swift. Please stop calling me. You're not famous enough for me. All right, Chefs, thank you so much for being a part of this season. Bye, stupid.

I'm never coming back again. I'm going to go find out what is chop silly. Bye. Now, we don't know what we're gonna do about this pod mot leaving the show. Cry. Cry for hours on it. Cry for hours on it. Cry for hours on it.

Cry for hours on it. Just pretend that she never left and keep her in judging of the show and just keep her as a cast member in her head. And whoever the new host is, just completely ignore them like they don't exist. That's my personal idea. But I'm not really sure what we're gonna do. We're gonna figure it out, but luckily we have about nine months to cross that bridge.

But yeah, I'm really bummed about this. But that being said, this was an absolutely amazing season and all the chefs were super talented. And of the three, I'm reading for Sarah, of course, but I would be happy with any of them because they're all great chefs and I just love them all. I'm going to guess that they're giving it to Buddha. Be grudgingly, you're going to give it to Buddha. I wouldn't be mad if Sarah won. You know, I love all of them and I really did feel things in this.

I cried a couple of times because it's just like so. It's like they're getting there. They're getting their dreams, you know what I mean. It was just so sweet. Everybody was so good on the season. I love the season. It's a great show. Thank you audience for being with us. This is like one of our like niche things that we recap and cover and we love that you guys are with us here all the

time. So another ending of another season. So it's like another speech. You know, thank you guys for being here. It's so wonderful. And the final disclaimer of the season, we love Gail Simmons and she's beautiful and wonderful. Yeah. final disclaimer of the season. We love Gail Simmons and she's beautiful and wonderful and the monster that we make her out to be. It's a joke. And for whoever tries to cancel us after one of these damn videos, someone please have the fourth site to cut that out and post it because we are only kidding. We love Gail. We just have fun with the idea. There are some reviews on iTunes. I happen to look at the iTunes reviews.

They're like, love the podcast. Don't know why there's so much shaming of Gale Simmons. Hahaha. Hahaha. Well, the sim our goal is to get ratings as low as Schwarzeneggerby's by the end of these top chef seasons. And we'll get there. We will get there.

We'll get there. But guys, thank you so much for being here. We will talk to you. God, next season for those of you who only listen to this, the rest of you get the hell over to Patreon and never wear else. We'll see you later. Oh wow. Watch what crap ends with like to think it's premium sponsors. Ain't no thing like Allison King.

Ashley Saboney, she don't take no baloney. She's not just a Sheila, she's a Daniela. Itch-Ols! Aaron McNickolas, she don't miss no trickle-os. She's never scary, it's the Green Ferry. Jamie, she has no less name-y. Alvin Aguila Weber, Sipt some scotch with Jessica Tratch. She's a little bit loony. Juni, she's always supplying, it's Kelly Ryan. Kristen the piston Anderson. You're never alone with Lacey Montellan.

Let's give a kisserino to Lisa Lino. Megan Berg, you can't have a burger without the Berg. Ruru La Rue. The Bay Area Betches, Betches. And our super premium sponsors. Somebody get us 10ccs of Betsy MD. We're taking the gold with Brenda Silva. Let's get real with Caitlin O'Neal.

Don't get salty with Christine Pepper. Can't have a meal without the Emily sides. Nobody holds a candle to Jamie Kendall. She's not harsh, she's Jill Hirsch. My favorite Murto, Karen McMurdo. We love him madly, it's Kyle Podd-Shadley. Let's go on a bender with Lauren Fender. We wanna hang with Liz Lang.

The incredible edible Matthew sisters, Nancy Cicentasisto. Give him hell, Miss Noel. Choose the Queen Bee, it's Sarah Lemke. Shannon, out of account in Anthony. Let's take off with Tamela Plane. Jait no shrinking Violet Coochar! We love you guys! Hey Prime members, you can listen to Watcher Crappens Add Free on Amazon Music, download the Amazon Music app today. Or, you can listen Add Free with Wondery Plus in Apple Podcasts,

before you go tell us about yourself by completing a short survey at Wondry.com slash survey. Celebrity Beef, you never know if you're just going to end up on TMZ or trending on Twitter or in court. I'm Matt Bellasife. And I'm Sydney Battle, and we're the host of Wondry's new podcast, Dis and Tell. Each episode explores a different iconic celebrity feud, from the build-up, why it happened, and the repercussions. What deserve session with these feuds say about us?

We're starting off with a pretty messy love triangle between Selena Gomez and Justin and Haley Bieber, a seemingly innocent TikTok of Selena talking about her laminated eyebrows. It snowballed into a full-blown alleged feud. But it doesn't seem like fans are letting up any time soon. Despite both Selena and the Bieber's making public statements denying any bad blood. How much of this is teen jealousy and lovers quarreling, and how much of it is a carefully crafted narrative designed to sell albums? Follow this and tell wherever you get your podcasts.

You can listen ad-free on the Amazon Music or Wondry app. Raising kids can be one of the greatest rewards of a parent's life. But come on, someday, parenting is unbearable. I love my kid, but is a new parenting podcast from Wondry that shares a refreshingly honest and insightful take on parenting. Hosted by myself, Megan Galey, Chris Garcia, and Kurt Brownleur, we will be your resident not-so-expert experts. Each week we'll share a parenting story that'll have you laughing, nodding, and thinking.

Oh yeah, I have absolutely been there. We'll talk about what went right and wrong. What would we do differently? And the next time you step on yet another stray Lego in the middle of the night, that in there. Amazon Music or Wendry app.