Watch What Crappens - Top Chef: Putting Down Roots

Episode Date: May 5, 2023

It's restaurant wars on Top Chef (S20 E9)! There's no front-of-house this time around, but still plenty of drama. Plus, a tall lady named Clare.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.

I'm always doing UberEats. This is the perfect sort of membership for me. I use this all the time. Some restaurants charge so much for the delivery fee, and I order a ton of food. I've saved hundreds of dollars using this. One membership to save on Uber and Uber Eats. Join Uber 1 today. Go to uber.com slash Uber 1 to learn more. Zero-dollar delivery fee and percentage off discount subject to order minimums and participating stores.

Taxes and other fees still apply. Introducing the new audible original breakthrough. The genre redefining audio only series that strips away the superficial to reaffirm what matters most, pure talent. Featuring celebrity judges Kelly Roland, Sarah Bareilles, and host David Diggs. Here every step of the musical journey has five underscored musicians battle through a series of high stakes singing and songwriting challenges for one top spot. It's musically gifted as they are artistically unique?

Each finalist is driven by the same dream, to become music's next must listen. But to break through they'll have to dig deep, pushing their vocal, songwriting, and recording chops their absolute limits while keeping their feet and emotions firmly grounded. So who will break through? It's time to find out! Join Kelly, Sarah, and David on a musical journey unlike anything you've ever seen. This is Breakthrough. Listen on Audible or wherever you get your podcasts. Go to audible.com slash breakthrough. Follow along using hashtag BreakthroughXAudible. Watch what crap is watch what crap is who cares what happens when there's so much that crap is

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

I'm Ben Mandelker and joining me as usual is the wonderful, talented, and friendly, Rhonda Karen. Hi, Rhonda, how are you? Well, hello, Bam! How are you? I'm good, thank you. This is our second top chef recap of the week. We've moved top chef to Fridays. Although actually next Friday, there will be no top chef recap because we just have a

little bit of a clusterfuck of scheduling at the end of next week. So we're having a one week hiatus of Top Chef, pains us as much as it pains you, and then we'll be back. But for right now, big episode, restaurant wars, about to get into it. Before we do that, next week we are going to New York and we'll be doing a recap of Real House, was a New Jersey at the Town Hall. It's going to be a huge show, one of our biggest of the tour.

And then two days later, we'll be going down to Washington, DC, where we'll be recapping Vanderpump rules. Both shows have huge audiences, but there's still articles left. So go to Watch Your Crappens.com and get your tickets. Those theaters are pretty epic. So it's a pretty special thing when we get to do them and we want you to all be there and join us. And then in June, it's our grand,

like it's the sprint to the end. We have San Diego, we have St. Paul, we've got Chicago, we've got Columbus, we have Boston, and we finish things up in Foxwoods Casino and Connecticut. And then after that, the tour is over. Then you just have to wait until next year. So don't miss it. Go to watchcraftpins.com to get your tickets.

Of course, watchcraftpins.com is where you have links to our Patreon as well. We can just go directly to patreon.com slash watchcraftpins and get access to you. Crappins on demand. We did Vanderpump Rules and we did Summer House this week. There we can watch us, not just listen. We also have our bonus episodes. So go check out that link and you'll get all the details and all the good information there.

And now, without any further ado, restaurant warships. Wow, time for restaurant wars. So we start where we began last time. Sirebel getting his butt kicked out of here and They're in the stew room in a mark and Mars like oh Srebol's talented, you know He won the first challenge by cooking in onion so And sir pretty amazing that he got kicked off and Sarah's like can I tell you a story?

Sharbat told me and he said not to tell anybody He's 63 for real, okay They believe it was 25 it wasn't an onion. It was a bag of cocaine. Yeah Buddy, he's 63 for real. Okay. And he said, I believe he was 25. It wasn't a non-ion. It was a bag of cocaine. Yeah. Very well, actually believe that motherfucker's actually 25.

Come on. Listen, he said, hey, he said, he said, he watched you on TV. And he said, that's what I want to be. I, he said, I watched out on TV. I want, that's what I want to be. I want to be on top, Chef Mina. And then he made it happen. And I was like, well, he said, I watched Ali on TV, that's what I wanna be, I wanna be on Top Chef Mina, and then he made it happen, and Ali's like,

well, you know, when I won, I was the youngest to win, thank you, thank you, I'm the very humble person, as you know. And I made Top Chef history, thank you, and people were like, you're probably the best day I've ever been, thank you. And I was like, surely no one would ever beat me, and then he came on and he was the youngest, which was amazing for him to be the second person to be the youngest,

not the first one, which was me of course. But it's great to know that I'm still the more iconic one. Thank you. It's great to be such a humble winner. That's what I'm trying to say. He might not have been the first youngest, but he was the first Muppet to ever leave Burton Ernie sketches and have a role on Top Chef I don't know how I just saw that in the clip today, but I was like oh my god Bert You know, Bert was claiming to be young so that way you could say it was the youngest winner, but secretly 63 that's sure about you know So at least 63. That's so bad, you know. So Buddha's like, well, the middle is shrinking, isn't it? No one's safe now.

And of course, I would really love to be in the finale. I really gotta find my groove. You know, like Stella is giving my groove back. This gets so mad. So it's close out on the lawn. Just send him out enough of your scale. Just get him out there, you know? Has me in a

call. Super angry. Get that groove back girl. The moment that Canada smile said, I haven't been on the bottom yet and I want to be in the finale. I was like, well, it was lovely having you here on this show. Can't wait to see you. Can't wait to see you get eliminated by the end of the episode.

Why did you curse yourself just now? You're one of my favorites. Yeah, and I think there's a lot of snobbery going on that got her kicked off that I don't appreciate, but we'll talk about that later. For now, congrats on winning $10,000 for that baby, because you've got the ultimate prize, a mouth defeat. Congrats.

Hello, by the way, hi, chefs. This is head judge, Padma Lakshmi. I just want to say, I ever heard Buddha saying something about the middle shrinking. You surely were not discussing my dear friend Gail Simmons were you? Okay, bye. Fudus like whale cheese to onion boy and Sarah says, well I'm a potato girl onion boy and crusty blanket Sarah. Sorry, I'm still here. I'll let myself out. Still. Sorry, I'm still here. I let myself out still Sorry, I was talking to my dear friend Ali Wong and she just gave me that joke right away, so I thought I'd share it

The so Sarah is the next day shares in the car with Victoir and Nick and Nicole and she's like, so what are you guys think is gonna happen today? I mean listen if I was at home I say today Today someone's gonna fucking conceive a chunky little baby on a blanket by a pool. But we're not in Paduca, alright, we're here in London. So I think it's gonna be restaurant wars. Fuck that. Yeah, and Nicole is saying how she was front of house last time, so she was, she was good at that. So then they all arrive in the, in the kitchen and Padma is standing there with a very tall lady, sort of like the British version of Whitney Port on another gel mat. Hello, guests, chefs. Please welcome your guest judge, three Michelin star chef, Claire Smith. Welcome, Claire. How's the field have so few syllables in your name?

Oh, it's so good to be here. So excited to see you all. I do recognize one person. Hello, Buddha. Thank you so much Claire, but please let's get on with the oh you're talking about one of the chefs. Oh right you do you do have another television show don't you? What's that called again? It's called Taste the Nation with Padma Lakshmi. Hmm, the nation eating a nation sounds disgusting. Well, Buddha, it's good to see you been a while, so so long that I wondered, is that a mold of Buddha or is that the actual person? But it's you, it's you, Buddha.

And Buddha's like, Claire Smith developed me into the person that I am, which is why I brought coincidentally a very small mold of Claire Smith developed me into the person that I am, which is why I brought coincidentally a very small mold of Claire Smith. I don't know she was going to be here, I was actually going to use her as my finale mold for the spoiler alert. So Claire is like, obviously I know this gentleman, but it's only about what's on the plate. Not paid, not favoritism whatsoever. Fuck that Claire, you're not allowed to get out of here. You can't be a voting judge. That's not cool. I don't like it.

Anyway, we started this competition with 16 stupid people and it's only half you remaining and still Sarah has never been to Paris. Amazing. I know fast and the furious was last, but I'm wearing a leather motorcycle vest anyway. Vroom, vroom, am I right? Suck at Vin Diesel, you barely famous person. S-Clear. How many Fast and Furious movies have you seen? None. Wow. Anyway, the grand prize is to $250,000 furnished by not San Pelegrino by some strange upstate New York water and the title of Top Dummy. I'm sorry I have to do that again. Okay. So $250,000 from that one of you wears to run errands instead of a

decent outfit, Sarah Toga. And you'll also win the title of Top Shep. The film have ever seen someone make a Toga out of a quilt. My heart would be off after you if I were not utterly disgusted. And you're gonna win the title of Top Shep. I was like, whoa, whoa, Padenla, what is she? Top Shep world, Well, she has had this crazy look in her face and Claire's like and I just like to remind you listen no favoritism towards Buddha although I have to say if he brought his plate mold

you were all in trouble all right you've never seen a winner until you've actually had to eat your plate. Now that being said, do do congratulations, you are the winner of today's elimination challenge. Excuse me Claire, I'm jumping the gun a little bit. I'm sorry, your restaurant's called Hoor. Hoor. Hoor? Hoor.

Hoor. Okay Hoor. So, it's restaurant wars. Wow, for this challenge, eight people who are not famous are gonna compete to the death in a stuffy little kitchen called whore. You have just 24 hours to open your restaurant, but only about nine hours of daylight,

so you better turn those tricks quickly. Am I right, Claire? But first, you all will be trapped in a small room where you'll have to watch every single fast and furious movie. Enjoy. Brum, brum, am I right? So, Claire's like, you'll be cooking in my restaurant. And Buddha says it's a three-star Michelin restaurant. It's an honor to work there. And for the first time, you'll have a professional restaurant person to work with you. I mean, I really don't know what their job is. One of those people I say,

did you mean to let my water glass get so low? I've instructed him to shame you any chance he gets. Good luck. So Clara says, this restaurant is my pride and my joy. It's accumulation of my life's work. Oh, congratulations. Your accumulation of your life's work worth. 200 square feet in the bottom of some building. Wow. Well, let me guess it's a lot of beige. My right, whore. All right, everybody. So I'm curious. In all of your countries, Sarah's never been to Do they do restaurant wars or just regular wars? And Victor is like, no, and Tom's like, no never, and he tells us, it's a huge deal and it's the most challenging thing

This chefs are scared of shit of it and they cannot talk of anything else so it's time to get it done. Restaurant wars, I am! I'm not afraid of you! Okay so only Victoir and Tom haven't done restaurant wars. Okay if everyone would like to point their fingers at them and laugh, now would be the time to do that Claire. Try it out, it's fun. I just wanted to tell Victoir and Tom, don't feel bad. Sarah hasn't pinned a pair of his. Alright now everybody come up here and pick a knife. Yes Pick a go. Okay everyone grab a knife gently gently

What's this? It's like Nursery school picking out toys. Okay everyone be careful. We just don't want to have another accident with Sarah I wouldn't want to have her get blood on her cooking toga Claire's here. We don't want her to shank somebody for standing on her corner. All right. So now it's time for Victoria and Buddha get to pick their team.

So Victoria chooses Tom and Pam is like, Tom, you don't mean Tom, Collickia, that's not fair. He didn't even bring his fedora today. So is there any reason you pick Tom Victor? I love him Padma gets fishy because she doesn't ask that about anybody else only Tom. She's like, Tom, seriously, the guy from the guy has always looped up from the shy of videos. You do know that really in the bottom like five times in a row, right? Remember, remember his choppy, sandwich. I mean, just

think about that for a moment, Victoria. That wasn't even good enough for Chape de you know, am I right Claire? And Victoria's like, well, I picked him because he loves vegetables. And Buddha's like, oh, I'm going to take Ali because he's good with the tasting menu. And then Victoria picks Nicole and Buddha takes a mar and Padme goes um a mar well other than his good time personality it's like cheese. Leave him or alone he's actually won a couple of times even though you tried to stop that last week and don't think I forgot man when she's like a mars food close. Wow enjoy hearing stories about Morocco a country that that apparently only amars ever been to.

So then, and Buddha's like, yeah, well, I chose him off because of Ma and Ali. They call him as a bundle. Oh, just like Gal and Twizzlers got it. Holy says, yeah, it's Poppy and Tipeepi. Just cute. So, oh my God, I'm sorry, hiccuped. That's what I get. That's what I get. That's what I get. That for drinking a drink in a tubo Chico before the show

So I'm had one's like okay Who's your final teammate? Victoire last chance and she's like my angel Gabrielle and Sarah You're angel huh? You're angel. You know who's my angel? Anachala miracle. Hmm. I guess just like a little bit more famous and powerful than your angel Anyway, enjoy good luck. How are you gonna pick Sarah last? What the fuck that is so rude I can't believe she got picked last and the pattern's like Sarah that means you're the last one to travel out of America I mean Kid shows and food team

Sarah maybe if you stop playing banjo for one second, people will choose you on their teams. Sarah, playing spoons with your toes isn't really gonna help anything. You're still last. So Sarah's like, I appreciate your impassioned pitch to be puttosen first, but I'm just not sure seeing the song, Shannon Doe was really gonna move the needle on that one. So Sarah's like, bring it up bitches, pick me last. Well, I think people don't know. I came up working in Michelin Star Kitchens, and then we see a picture of a young Sarah

who I wasn't prepared for really. Holding up, like, what was that thing? Was it like a huge mushroom flower from the sea? What was it? Oh, it came from Gales Belly Button. This, congratulations, Sarah. We found a picture of you picking the lint out of Gales Belly Button. That's beautiful.

So Sarah's like, yeah, I work for Calcon and David Posey, but the only thing you can do when you're at Thunderdive is to prove everyone wrong. All right. That that was lovely Sarah. Now, let's get down to business tomorrow. Each team must make a tasting menu consisting of at least four courses for 50 diners and the judges who'll be seated at Chef's Table along with their very dear friend, Vin Diesel on a television. along with their very dear friend Vin Diesel on a television. You're gonna have five minutes to cut five things and then 20 minutes and a thousand dollars

to go to one store but then 50 thousand dollars and another minute to go to a mall. Then you can have to try and find capri pants and make meatballs in them. Does everybody understand? Also, be sure to use your gal at the prom master card. I'm sorry. contactless master card. You know master card, the circle upon circle. It's like when gale's doing the down dog basically. So, create a truly priceless experience

from my friends at master card. And then you'll have a five-hour cook today where you'll be able to cook all of the ingredients that your teammates most assuredly will buy for you at the store. Thank goodness we can all trust Tom to make that happen. So they all break up another team to talk things over and Buddha is you know boss of course. And so it's like, yeah, you get to pick the teams. It doesn't automatically make you team captain. You know, but he's like, oh, I picked the North, so on team kept in.

So here's what I want to do. British Clifix with the spins. And so it's like, I don't know if my knowledge of British food is really extensive as yours. All right, do they come on blankets here and pass those crusty blankets down from great grandmother on down or is that just a peduka thing? Hi, this may be unorthodox but I'm just gonna come and how about you guys try French food? Oh Sarah, sorry, I'll just back out now. Basically if we're

gonna make this work for Sarah Buddha, we're gonna have to make some hot dogs on a stick. Okay, my work here is done. I mean, you thought English food was hard, Sarah. Where did you try, like, anywhere I was out of Kentucky food? So, yeah, so she, by the way, Buddha clearly already came up with this plan like three months ago, right? He's like, we could use it. And we'll call it Yuki, which Dan's for United Kitchen.

It's a play on words. And Sarah's like, well, what is everyone else feel? I already said my piece, and they all just look down. Like they're not gonna go up against Buddha. Not because he's mean, but because he just wins so much stuff, you know? Yeah, now Annie's like, restaurant rules has to have a concept. And it doesn't have a concept, you've already lost. And everyone's just quiet. It sounds like, okay, they don't really seem to be too into this, but also you can't have your menu say,

okay, so then on the other team, meanwhile, this is where I get kind of annoyed because Tom has never done restaurant wars, but he just gets in there and is all bossy about it. He goes, okay, well, we have four continents here and we need to use that to our advantage. So I had in my mind a immediately a roots theme, you know, because we all have different roots from different continents.

I'm like, you know what? This is why he should not be calling the shots here, because anyone who's watched or been in restaurant wars knows that the generic global theme never works. Like, and I think that maybe because he cooks on a boat, where I feel like on cruise ships, they always have like a global theme this or that because they have to appeal to all the people that are coming on.

They've got this restaurant, that restaurant. Like to him it seems like a totally natural thing to do, but that is like a failing strategy on restaurant wars. And no one, and like Nicole is the only one who really pushes back. Well, I think it could have worked, but they made it because Nicole is actually the one that changes it up, right? Because it is world all stars, right? So if they did a world restaurant, like a global cuisine type thing, and they used all of their roots from the countries they're from or whatever, I guess I could see how that could work for this season, just because

it's a global season. But then Sarah is like, well, but could we just do culinary roots? Because like, I'm Chinese, but my culinary roots are Italian. And I think that's where it gets messed up. Because especially if Padma's one of your judges, like if you're gonna do a show about where you come from and your roots and the culture, Padma's really into that stuff.

Yeah. And she's gonna want, she's gonna want Fufu. Fufu. Is that what it's called? That was, she's gonna want Fufu, Fufu. Is that what it's called? That was my knees. She's gonna want the Fufu, she loved, and she was like, I love Fufu.

Also, yeah. Why are they not using like root vegetables in every dish? I feel like if you call it root, like I know it's very literal, but I feel like that would have helped. That's very Buddha of you. I know it's very Buddha. We'll call it root,

and then we'll do root, and then we'll play the soundtrack from root, as people eat. And then we'll have Lavar Bhutan come out. But I think that, like, I will have a whole audience cheering for him because they're rooting for him. But the only thing people can hold you is root beer.

And then, a dentist will come out and explain some of his work. So... The love and swim down a canal together is where each took a... But I think that like, if they all used like some sort of tubers, it would have at least brought like created some sort of connection at the very least. It's so hooki, but you know That was my mouth. Yeah. Well once I heard them that I thought Ruto, okay, that's good as a world But then I heard but I'm Chinese that I like Italian food. I was like, oh, they're fucked

Yeah, that's not yeah, yeah, they're yeah, so then yeah, I just knew this is they were just fucked from right right from the start And of course hindsight is 2020, you know, but still If you're a hiring you know what it's like to deal with economic uncertainty and now more than ever It's really important to hire the right people faster and more efficiently because you got to keep the overall cost down And thankfully there's a hiring partner who's focused on you and your needs. And that is Zippercrooter. From pricing to technology, everything that Zippercrooter does is for you and what works best for you.

And right now, you can try them free at zippercrooter.com slash crappins. Now, here's how Zippercrooter prioritizes your needs. They've got very straightforward pricing, like no surprises, no twists and turns. Zipper Cruder's smart technology identifies the best matches for your job. Higher the best with the help of a partner who's all about you, Zipper Cruder. Or out of five employers who post on Zipper Cruder, get a quality candidate within the first day. Just go to this exclusive web address to try ZipperCrooter for free that zippercrooter.com slash crappins.

Again, that zippercrooter.com slash C-R-A-P-P-E-N-S. ZipperCrooter, the smartest way to hire. I'm going to say something scandalous running. Go on, planants are meat. And not only are they meat, they're delicious, especially if they're from impossible foods. They taste like beef. Exactly. Impossible is making meat history this summer.

Yeah, they are. Summer of impossible. I am so excited to be spending time, cooking my summer foods, all that good stuff, and guess what? We can use impossible sausages, impossible brats. I mean, it's gonna be a great summer for impossible foods. Impossible beef is made from plants

and 19 grams of protein per serving, and it's better for the planet. And it's meat. Plant meat. Correct. So if you're looking for something to grab for your grill, grab some impossible beef. Summer of impossible.

Start making meat history today. Just head over to the meat Islay your local grocery store grab some impossible beef or patties and get grilling So Buddha Buddha's like all right back to boot is like anyone else have an idea for a concept because we have to have one and It was still silent because all right then I was thinking of a Deconstructed English breakfast so he gets his way so also thinking, they're fucked, because whenever it's one person who's so sure of everything and so bossy, they lose.

So, and then everyone else is just waiting them to throw them under the bus, and they're like, well, Buddha was so bossy, and we never said that. This was Buddha's idea. And by the way, when he's like, anyone else have an idea, they just know they're not even going to bother giving up an idea, because Buddha is going to shoot it down, because he's like, anyone else have an idea, they just know they're not even gonna bother giving up an idea because Buddha's gonna shoot it down because that's what he does. Like, I'm worried that that's a little bit too much not my idea, so I don't think we can do that one.

Hmm. So, he wants to do a deconstructed English breakfast and Amara's like an egg dish. Okay, well, then who wants to do cold fish? Anybody? We gotta do that. Yeah, Sarah takes hot fish. So then, and then Buddha's like,

well, not that I've thought about this ahead of time, but why don't you do colon skink, or whatever it's called, colon skink, and the smoked fish with potato soup, and then you could use like maybe like a garnish, maybe rapid in this and that. And I was thinking sort of a bowl, like maybe like half a point, you know,

something like that, size of a bowl. I haven't thought about this head of time, just off the top of my head. Yeah, he's really taken over. So then back to the other team, Tom's like, I can do a vegetarian dish to start. And of course, like, oh, I can do a seafood pasta. I love pasta.

Hmm. Why, why not call? And Tom's like, yeah, so pasta is dangerous on top, chef, you know, it's more dangerous than getting into a sling and then not harnessing yourself in. And you know, you know, I think I'm gonna do something with leaks, you know, because my family, we only ate what was in season and leak season is very long, all year long, nothing but leaks. So, Gabrie wants to do some kind of a fish soupy thinking and Victoria wants to

do a dessert but with ingredients from Africa. So then back to Buddha he's like, what about cornish pastry? Oh, I end dessert. We're going to need that. So he's going to do dessert. Me? Okay. I'll do dessert. I can be better because why not? I can pull off everything. All right. I'll just do everyone's dish. So we can do strawberry and cream because that's a classic British dessert. And I was like, well, that's lazy. So we can do strawberry and cream because that's a classic British dessert. And I was like, well, that's lazy. They're not going to like that. If you just give them strawberries and cream, of course, it turns out I'm completely wrong. But yeah, because it was amazing. It was like not, it was not at all just strawberries and cream. It's like fancy. So then a vital part of

this is that they have to figure out the how many plates are going to go out at once. So, Buddha's team says they're going to just go to two kind of like seedings, and it'll be like 20 plates or 25 plates. Whatever it is, it's going to be like 20 at a time. And then Tom says, we should start with the only like six plates come out. So it's slow. And that way we can like ramp up into good service, not anticipating that by doing it it that way. It's actually gonna cause a pile up of plates having to go out Yeah, silly like what you're just gonna see six people in the restaurant and then Make everybody else wait in line. It's a weird strategy. Yeah, I didn't understand it and

Nicole's like well maybe more like I guess start with eight coffers, maybe. And it's like, okay, whatever. So they have to split up to shop because they're going to a bunch of different stores. They get to go to a great veggie store, a great protein store, but then whole foods with the rest of their money. And so Tom and Hussie with. These would say, no so Tom and who's he with these with Sarah? No, no No, he's not with Sarah. Tom is with Nicole Nicole. I think No, cuz he's getting vegetables with Gabri. No, cuz he forgets Gabri's thing

So I guess if he's not on the call Gabri Victor so he's with Victoria. Yeah, so Gabri is like could you please give me some cauliflower and then we get a It's like, uh-oh, okay. I love that the editors are just giving us everything because also when Sarah said, I'm gonna do pasta. I went Uts. I was like, I'll pasta. Yeah, pasta's dangerous. Why would like, of all the time to do pasta at restaurant wars, I'm scared. So yeah, they're all at the supermarket. There's like a little bit of drama because Nicole can't find like fresh lobster and she needs fresh lobster. And then there's shopping and like Tom, Tom checks out.

Now Tom has been the center of grocery drama before, like when he's too much of the budget and Sylvia went home because of it. So now here he is fucking things up again because he leads an entire basket on the floor and leaves, and that basket had many cauliflower in some marschipone in it. I know, and Sarah tells Buddha, she's like, is that your car booted? Because that must be the other teams, and she's like, I hope they don't need that.

I was like, oh, God, that shitty. Cause you can't call them, or, well, I know it's a competition, but I was like yeah yeah is that is that is that fair do you think they should have called him I think they should I don't know they I don't know if they could or they were allowed to you know I think it's the other team oh it's just so sad and it makes me sick because I really like Tom I think he's so cute and I love his personality and I love that he cooks, but you just can't trust him to go to the store and that means he's not married, Abal.

I feel like, I liked Tom also, but I also feel like in some ways, he's like self-involved. Like, lightly self-involved, where he's just not paying attention to anyone else's shit but his own. And I don't think that's great. Like, I don't like how we took charge of this challenge

without having a frame of reference of doing the challenge. And I don't like that he was charge of this challenge without having a frame of reference of doing the challenge. And I don't like that he was left an entire cart of groceries behind. I loved it Tom. Tom, I'm here for you, okay? So then we got a whole foods and, I mean, oh Tom says,

how much lead do you need Sarah? And she's like, I'd like it all, if possible. And you just take it. So see there he is being Jennifer. Jennifer. He turned it down for her, there he is being Jennifer. Jennifer. He turned out to be Jennifer. There he is, Jennifer Aniston.

Hold, take it all. Sorry guys, it's a long day over here. There he is being sweet, you know? I think he is nice. I think he's nice, but I think that like, he's like, he's actually pretty alpha, I think. And sometimes his alpha is like, he needs to not be alpha in certain situations,

he needs to let other people in. But my brother. So then they're back at the kitchen now. And team up, Buddha's talking about his full English breakfast. He's gonna do a coddled egg, truffle toast, and a tomato tea. Now listen, I get that I'm just an American, I get it, and this does come from ignorance,

but none of that sounds good to me. I'm sorry. Have y'all ever heard of fruity pebbles? No, that's a brave one. And the toast made with fruity pebbles. There you go. So the second chorus is gonna be Scal, Varduvan, and then the third is gonna be the Cullen's Skink,

and then the fourth is gonna be the Cullen's Skink, and then the fourth is gonna be the Alam and Cornish pasty, and then the final thing will be that strawberry and cream. And then I'd love the dish Cullen's Skink. I just love that. It just sounds like a Steven Spielberg movie. Cullen's Skink. Cullen's Skink.

Wow. Well, for the longest time, we thought someone was calling out to Gale, but that's when we thought they were saying, Cullen and Skink. time we thought someone was calling out to Gale, but that's when we thought they were saying Call and stink Then we thought they were calling for Or the guest judge today. What's your name? Claire Carol Claire, then we thought then they we thought they were calling out for Claire and saying calling skank But no, it's a fish dish

Wow Everyone who has actual vowels in their last name, step forward, oh, sorry Claire, your last name spelled SMYTH. Unfortunately, that sometimes Y is not sometimes today. Step back, consonant face. The only thing consonant, the only thing... Never mind, I'm not a dumb, I can't. I'd like to buy a vowel.

Not you, Claire. The only thing consistent about that whore is her consonants. Whore, consonant whore. Oh, wow. How's it feel to be a buzzer when someone drives a buy a vowel? I'm really fortunate. And there are none So team root

First course is gonna be a chestnut leak dish by Tom which listen I'm vegetarian, but even I was like what else I've been threading to make a leak thing for lunch for like two months. I keep on buying links leaks And I'm like I'm gonna make I'm gonna make this roasted leak for lunch and I keep never making it And I keep throwing out these or sending the stock these leaks. I keep on doing it You know what today will be the day. I've made it I've made them a couple of times in the past few weeks because I've been learning all this new vegetable cookery and I was doing this thing where you take your cast iron skillet, which by the way I already ruined K for me and No, you can do that. I

ruined it Like that trust me. You can fix it. I turned on the no I turned on the clean oven thing and forgot that my skillet was in there And it like turned it to rust. No, you can save it. I mean you can save it. There's a one. It's rusty. Oh, yeah They can come back. I'm telling you, there's a whole world of saving your casserole and skillet content out there. It's really fun. Go after this. You're gonna go down to Rapid Hall.

It's gonna be so fun. You could save it the way. Okay, yeah, yeah. Well, I was doing really good skillet things where you put all the vegetable. I portioned the vegetables, and I would find the cook times, you know, but I would portion the vegetables into like pie triangles in the skillet and oil them and salt them, and I would find the cook times, but I would portion the vegetables into like pie triangles

in the skillet and oil them and salt them, and that was it, and then just roast the fuck out of them. And one of those vegetables was leeks, and it is delicious, because I came out caramelized, and they were just so good. So the leak thing that I was real quick, the leak thing that I wanted to make is it's in the six seasons vegetable

book and it's basically roasted leaks and then you put, like you make like an anchovy vinaigrette and then you also soft boil and egg and you basically put the soft boil egg on the roasted leak and then this vinaigrette. And I'm telling you, it is delicious because those leaks, they get like toasty but creamy on the inside, like it is perfection Yeah delicious. That sounds great. Okay, so then Sarah is going to be using leaks as well. So she's going to do this

She's gonna wrap what's it called? I've just set the name of the dish that Vada van or whatever or no, no, no, the column with a ditch, Vada Van or whatever. Oh no, no, no, the colon, colon skank. Yeah, colon skank. Yeah. Colon skank, colon skank. So she's gonna elevate her colon skank

by wrapping the leaks around the fish lines and then she's gonna chill them so they get hard and then she can slice them as little circles. And I was like that. It sound wonderful, but I was scared. Yeah, it was so smart. Here's why I was like that. It sounded wonderful, but I was scared. Yeah. It was so smart. Here's why I was scared. A, she's going to sous vide them.

So sous vide is usually a kiss of death. And B, chilling is usually a kiss of death because what is the most common thing that happens on top chef? Oh, I'm going to have these set up overnight. And then I'll finish the cook tomorrow. And then the next day, they didn't set up overnight. I was like something's gonna go wrong here. Suviying and chilling. It's bad. Oh I was like wow, that sounds great. So in Victoria is doing tiramisu

because that's the first dessert she learned in Italy and She just wants to make it with ingredients from Africa But use the technique from Italy and I thought that was a really smart move. That sounds smart. Super rude. Super rude. I'm rooting for you.

So then Gabri is talking, he's tasting it and he's like, you need to add some salt flavors, some salt so those flavors will pop. And I was like, oh no, Victoria. No. That's what he did for Victoria. Basically every chef, like, oh no, Victoria. No, that's not how he works on it. That's what he works on. That's what he works on. Basically every chef, like, oh no, this will be terrible, this can go wrong. We love every chef on this season, that's very rare. We usually hate at least half the cast of this show.

I love everybody on it, so I don't want anybody to fail. And that's especially love Victoria and she has not had the best couple of weeks. And so when you can't make tiramisu taste, right? I'm like, oh no, she's fucked. If she can't make a good tiramisu, she's fucked. Yes, so now Gabri's looking for cauliflower because he's making this thing where it's gonna be like,

squid, it'll be like black and white, squid ink, and then also cauliflower puree. And he can't find it. So Tom's like, no, I definitely bought it. A 1 million percent I bought it. It is absolutely there. Tom is the top when you have to look for your cauliflower because I definitely have it. It is definitely bought. And I definitely purchased it. So I'm like, no, I definitely bought it. 1 million percent I bought it. It is absolutely there. Down with the top when you have to look for your Cali flower because I definitely have it. It is definitely bought and I definitely purchased it and there definitely is not a cut of

Cali flower on the floor of a store at the moment. And he's like, but I don't have it. And so he's like, you bought it, right? Victoria, she goes, yeah. And he goes, but I don't see it. She's wealth, but we buy it. And he goes, but you can buy it, but I still don't see it. And so Sarah's like, oh, by the way, when you guys lost a grocery store, there was a crate that had cauliflower. And time and time, did it have time too? She's like, yeah.

He's like, oh, well, thanks a lot. Apparently it's in the store. No wonder, Picky Lasty said it's in the store still. So apparently, her fingers are broken and she can't call phones. So she's at Tom tells us, well, it breaks my heart a little bit. Sorry, Gabrie, if you hear this,

it's like, okay. Like that's the extent of his apology. So Gabrie is bummed because one of his most important ingredients is missing. And Buddha is stressed because he feels like he's the team leader. And he's like, oh, I know I'm the team leader, because I'm in a mold of a small badge. And I've put some gelatin in there. And I'm going to wear that badge around that says, team leader, team leader. So Sarah is, yeah, going around, bossing everybody

around. And then they're packing up. It's already time to pack up. I'm out. So next day. And so Nicole's driving or she's in the car with her team and she's like, I heard what the other team is doing. Their concept is UK cooking, but their own twist on it. I mean, that sounds risky to me. I mean, you're serving a UK chef, right? Ha, they love pasta here, don't they? Do they love pasta here?

She's a pasta town. Oh, so then they arrive at Kor. Kor, three Michelin star restaurant Kor. Please welcome Rob Rose. He's the restaurant director who's gonna help all you idiots in the kitchen, or I guess with the front of the house. Sorry. So they're doing their last minute cooking. It's starting off with the root team.

They're doing their cooking. Rob Rose is helping out. He's coming up with the plan, coming up with the menus. He's telling the waiters what to do, waitresses. And by the way, this is the Bayes' Just Place I've Ever Seen. I've never seen a Bayes' Your Place. It is thighs. That's what I would say.

It, the design aesthetic was based on thighs. That's the white lady thighs. That's all I can think of. White lady thighs. So Nicole is horrified to learn that her totally need did not make the travel very well because the moisture in the filling overnight or in the car seeped through and so she has to redo

hastily like half of her tortillini. And she's like, why wouldn't I just make 40 huge fucking pastas? Like am I new to this? Why would I do multiple tiny ones? Like dumbass. So she's rushing to do that and then Everyone's cooking like it's a cooking show so that's what's happening and so Gabri comes up to Nicole

He's like can I use the mixer and she's like no, I need 40 minutes. I need them for 40 minutes He goes 40 minutes. I need to mix our bay. She's like are you yelling at me? Okay, maybe you could just do a liquid nitrogen while I'm getting all this stuff prepared and make ice cream that way. So he does, and it puts fog all over the table. It's all the, it's all the, it's like trauma. Yeah, the trauma of the last few minutes and everything. And then Nicole's very kerfuffled.

And now it's time to open. The restaurant's opening and the guests are coming in, they're sitting down and one guest is like, what is the thread here? I don't understand it, because like the guests are trying to be like, all tough on food. Yes, quite down over there, real person.

Okay, no one asks for your opinion. You are an extra. You keep it to yourself. I hate when people do that. Because in America, they're really bad at that. Every time they have one like this, people like, this needs salt, my palate cannot take this. Oh, shut up.

This reminds me of Alain de Casse. Okay, like what, I mean, this is just like, this is no Danielle Ballu, did my right, because I know that chef. So the judges sit down. I'll tell you who wouldn't make this John Legend's wife. Oh. So the judges sit down at the chef's table and Tom's like,

so, uh, Claire, how's it, how's it feel? Seeing a different staff in your kitchen right now. And she's like, honestly, it's nerve-wracking. There's a bunch of stupid American types just running around. I was like, well, actually, from all around the world. They're American to me. If they're not British, they're American and they're stupid. Basically, it's Trato's cooking in my restaurant, so there's that going on.

Well, they'll be judged for their service and their menu font, but most of the focus will be on the food. And what the chefs don't know is that we have a secret critic in the dining room. That lady over there asking about things. Just kidding, no I'm a poor person. You're welcome for the free food, dear. What the chefs don't know is that we have a secret restaurant critic that has a camera right in his face all night long.

They'll never guess. Jimmy, and he's a journalist and food critic, and he's like, this is cool. This is exciting. Look at this menu. I'm thrilled already. I was like, wow, tough critic. So then Tom was like, that's, you know, that's a secret that's dastardly. That is dastardly.

And Gail's like, I'm so excited to speak to him and see if his experiences with the same as ours, Gail relax. Who gave her nasty crunches before she walked in for crying out loud same experience are you hoping he wasn't asked to prom either gal there there so so German Tom comes out with his dish and he's like we decided to showcase uh you know a roots of our backgrounds here so here is a comfy leak because it's always leak season but we grow up you know time to is a comfy leak, because it's always leak season. When we grow up, you know what I'm saying?

Uh-huh, leak season time. It's leak without a black or light, just not pure. Enjoy it. And it was pretty. It came out looking really pretty. And Gels like, what Tom, what was the strategy for service? Did you pick an executive chef?

And he's like, well, it's kind of team spirit. We do it together. OK, enjoy. And he's like, well, it's kind of team spirit. You know, we do it together. Okay, enjoy. And he leaves and it goes, I understand that doing everything together, it's like when all the judges go and try to wipe the man is off of Gail's cheeks. Text us a group, take a village. By the way, did he answer your question, Gail?

And did Bob Fassi give you permission to steal that outfit from a terrible B-1960s show film? Well, you're wearing. She's wearing like a white tuxedo jacket skirt, which is actually cute. I like to see Gail branching out from patterns. I'm proud of her. Yeah. Hi, I'm Michael Patrick King, host of the official Max Companion Podcast, and just like that, the writers room. Each episode members of the writers room and I unpacked moments from season 2, sharing juicy details you can only hear from us. Stream and just like that season 2, starting June 22nd on Max, and listen to end just like that, the writers room on Max or wherever you get your podcast.

So Claire's like well I quite like the chestnut and the black garlic even that was conceived by four borrished people in my precious kitchen and Jimmy's like very intense very nice and then there's a lady like the food. We would call her the, what do you call them? Not a runner. But the lady who works a line getting all the orders together. I forget what you call them. Expodider? Anyway, yes, expediter. So she's, she's there. Well, it's not what they call her. They have a fancy name because it's there. You know what I mean? But she's like, okay, here's what we need. I hope this isn't going to stress anybody but out back there. 18 pastas immediately. And of course I can't, my God. All right, here, since I know you're not British, let me say, speak it slower for your unsophisticated 18 pastas right now please.

So yes Padma likes to call it Gail's breakfast. Can we get that up in the window please? So Nicole's freaking out and everyone's noticing that they're behind. And Jimmy's friend, the critics friend is like, well I think they forgot Norla Battles. Yes and we should, you're the friend. You'd be quite a normal person, okay? You're not Jimmy, I don't want to hear from you. Yeah, and a lady's like,

um, can you check on our tortellini for us? And Rob Rose, the mid-o'-d, is like, oh, I'm so sorry, I'll go check on it, but I assure you it will come. Fucking Americans, reading off three Michelin stalks. I'm Rob Rose, after all, I don't do bad service. And then Tom says, the total, the total lean is a different dish to make about Nicole.

Did want to make more than six past at the time. So we just tried to recover from that. Wasn't weren't you the one who wanted to do six at a time? So that's what I thought. Because Nicole is saying the issue is that by starting slow, we're not like turning over the tables enough, I guess. Or it's like not that far. So then everybody's sad at one time.

So it's staggered at first, but then everybody's slamming them, I guess. I guess so. So Padma's like, hi, Nicole. When you're always late, you'll never get a date. You guessed it. We call it gale time. Can you tell us about this pile of sloppy dough in front of us?

She was um, well, this is a shellfish tortellini, which I occasionally call it ravioli over the course of the episode. It has lobster king prawn and vermicelli, burr blank. Wow blank, that's my expression when I taste this piece of shit, Nicole, get out of my face. Uh, and she's like, my culinary career has been in both French training and Italian, so I pointed those things. And Claire's like, um, not the most refined, total, Lini. I know, but she's R-tort-a-Lini. But the fricale. Wow, that's a lot of commentary about someone who is in friends with Vin Diesel on a TV screen.

And girls like the post-ital was thick and uneven. Takes one to know when and my rival is doing Lini. So Jimmy was like, you know, Jimmy thought it was worth the wait and then I got to some lady she goes, no, no, you don't like it. Yeah, what's now? No. No. So then Gabri's dish and Adam was like, well,

here's our third course. Hi, Gabri. Did you notice how she said hi to him? Like she loves him or something? She does. She loves the gaze, I think. So he has a poached sea bream with black, I don't know how to say this, swatope,

and trout caviar, and then cuts to some lady in the dining room. So good, so good. Quiet, non-famous person in the forky section. I bet you actually drove a car here, have sad for you, be quiet. Why don't you go back to where you live, which is also where the subway is. The underground.

So Jimmy says that it's really good. It's psychedelic. And he also has like beautiful notes here, the fish was delicate. There was a lot of sauces that Khanek got blanketed together. And after a serious story about blankets, really doesn't make me very hungry. I like that, Gal. You were almost cruel for a second. So, Gal, it needed another element, another texture. Oh, gold, I wish it had some cornflour.

Okay, you're a little having handed there, Claire. Okay. Stick on your corner, whore. Claire, do you wish you had something beige in it? Is that what you wish it had? A beige texture. I feel like I'm sitting on the set of silence of the lambs in here. Jesus did Buffalo Bill decorate this place? Oh, you know what this dish could probably use, Claire? A vowel. I guess you don't know anything about that.

So Tom's like, yeah, and you know this dish, it's a lot of sauces and just going from that pasta dish, it's too similar. You know, I mean, this isn't pasta at all or has anything chewy on it, really, but I guess both have sauces, so, you know, it's a lot like my son. Just doesn't work. It doesn't work. It's like Gales plays after a blackout. All that ice cream just turns into sauces. So then they sell a palette cleanser, which is also by Capri, which is a great fruit and citrus sorbet. And... This is Timmer Sue.

Oh, what is this? I mean, I thought I was gonna Timmer Sue. I've got something completely different. It's like having a son who says, I wanna fall on your footsteps. I wanna be a great chef. Teach me everything you know. And then he goes, he becomes a bartender. What the hell?

Is that well, you know, uh, everything's been enjoyable and we've enjoyed everything and Padma goes good I'm really glad to see all those poor people having so much fun in the kitchen Poor people having fun. It's fine. I instruct my driver to knock over fire hydrants whenever we see one approaching I instruct my driver to knock over fire hydrants whenever we see one approaching. The pal... so they really like this sort of thing. I really like this palic cleanser. Also, you know what I would like? Some hair cleanse or for gal. I think that would really help her out.

Klingus, it's really work to some palic cleanser. But not really is a face cleanser. My right, look at gal. Stupid gal. It's squ worked to surpass like Clendon, but not really is a face Clendon my right look at kale Steve big gal. It's quitting gal Actually, I think that when when Pamad like she Pamad does that thing sometimes where if she has an opinion But she hasn't quite said it first but someone else says something She likes to sort of step on it and make it seem like it was her opinion first

So when Claire's like this is really good. I love it. This is a great path cleanser. I said it first. Claire. I'd be clear to the punch. So then we go to Victoria playing her, her, her tiramisu. And it's, she called it tiramisu my way, which I think is so cute. Like, what do you want to call this? To me, so my way. And so she plates it. And it's made with rice flour, it's a rice flour cake that has marscapone and plantain cream. Yeah, Tom's like, you know, uh, it's ever wise.

Yeah, it's pretty interesting. I thought it was pretty, pretty interesting, you know. She was really good. She didn't do anything crazy like, serving coffee, serving coffee, serving coffee, serving coffee, serving coffee, how's it going to be? Who would do that? So then Gail's like I thought it left a beautiful to taste

The taste was wonderful. It had the beautiful taste. I'm glad I was the first one to say that Thank you. Wow the taste of my maths. It's incredible and clear. It's like it lacked a punch I'm missing a hit and Padden was like here hit Gale Your face right here and it's not hard to miss Take one for the team toy to leanie Pat and I was like, here, hit Gail. Her face is right there. And it's not hard to miss. Take one for the team tour to Leanie. Here, I found a crossup red on the floor, under Gail's feet. Just use it as a baton.

Oh, so then, Pat and I was like, wow! I'm loving this version of restaurant wars. I can't wait to see what the next scene puts down for us. We should go over there. Hope to see you soon, guys. Ah-ha-ha! Ha-ha-ha! Excuse us, we're gonna go for hangout with my dear friend.

Mr. Bean. Bye. Hmm. So, now the next scene is driving over for their turn. Their turn. And so it's like, you guys look pretty good back there. You're ready to do it. And put us like today, the key is just being fucking ready.

It's everyone understand. That's the key. That's why I have a mold of a key that says ready on it. So then they get to the kitchen. They have an hour and 45 minutes, just like the last team, and cook, they cook, they cook, I mean, they're cooking, and they're cooking, and Ali is dressed up presenting British food to Clara Smith, but he's like, and he's adding Middle Eastern flavors to his corner's, corner's pasty, but he's also using Filo Doe and it's drawing out and it's

slowing him down and he's like just not able to focus on the rest of his dish because the Filo Doe is taking it all of this time. Sarah's North Sea cod dish has worked out and she's going to serve it with a smoked chowder which sounds good. NMR is, yeah me too. NMR is doing a scallop tartar, but then he's gonna serve that cold and use a warm butter sauce, which honestly

sounds nasty to me. Doesn't sound good. Yeah, I don't love that. And then Buddha is saying, Buddha's working on his English breakfast. He goes, well, you know what they say? English breakfast is so good. You can have it three times a day.

Or an hour, Gales' case, bless her heart. If they're catberries anyway. So then Rob Rose comes in. He's like, anything I can help you with. And Sarah's like, oh yeah, I got it. Here's what we're going to do. And here's notes. Here's five pages and notes. This is just a sketch of a blanket with come on it. I just wanted to show you a little of my culture. Okay, in. She ever want to come visit But he's got and then I hear it's like description of everything every ingredient we're using and I love that he has like Literally half an hour now to train the staff and she's giving him a whole book of stuff

But he loves it. Yeah, because he's a professional. He's like Because we have all of this to teach us. This is what we do, wait us. We learn. He's like, because this team actually cared about what they were doing in their restaurant, we can floor as a wait staff. Yes, I like those newses. Exactly.

I don't know. So the guests arrive and it's the UK kitchen guys. And Jimmy's like, oh, I've got a slightly different table this time. I don't know how I think of this, but I do like this friend a lot better. Do you have anything to say friend? No? Good. That's why I fired the last friend.

Yeah. So, Lynn, oh, Lynn is the lady who's like, I don't know, she's like, we have four covers, four more covers now and four more after that you idiots come on now It's three minutes on, my reputation is being ruined on camera because of you idiots who get it together And they're serving them chorus by chorus right and you know that you have to serve 50 plates Just keep making 50 plates. Why does there need to be an ex-spanider? The ex-spanider doesn't even need to be an ex-fidator? The ex-fidator doesn't even need to be there. Just pump out your plates until you made 50. Okay. So then one of my favorite things with the restaurant wars is when Padma pretends

she's an actual customer so she goes up to the host and she goes, Hi! Will I have a table before? We're, uh, last name is Lakshmi, party of celebrities. Thank you so much Formerly Rushdie is that in your notes there? Is that in your notes? Okay, okay, very normal people just normal people Hi, I might be down there as sports illustrated swimsuit issue 2023 centerfold Padma Lakshmi. Thanks so much. I just want to show every woman that they can also look beautiful at 52 just like me a renowned supermodel and television host. Hi sorry we may be just a smidge late because we came from smart people's prom tonight. Do you still have a table for the celebrities available? We'll take a booster seat for the one that looks like a toy toilini. Thank you. So they go over there table for four and they can see the shash obviously. And

pattern was like, wow, looks like they're working hard in there. It's like girl trying to open up a Twinkie package. So first course is Buddha's deconstructed English breakfast. It's like Gail trying to open up a Twinkie package. So first chorus is Buddha's deconstructed English breakfast. It's lemon grass and tomato broth to drink in the one glass and cordled egg, black pudding and tomato tea. Black pudding, what's black pudding? That's New Jersey. Black pudding, two appearances on Bravo in the past few weeks. Amazing. So,

we've got to like, you know, we're from different parts of the world. So, we're going to try to put our own spin on the food. Oh, that's like when Gail tries to use a Tomahawk steak as a dreadle, just putting your own spin on the food. So, Gail gives the highest compliment coming from Dale. This is like this is the hugeest thing Gale can ever say to you. The egg was beautifully done because I've never seen Gale more upset than when her eggs are not cooked right. And the first season when she was like Frank, how could you service this burnt-chard rubbery egg? I was like, oh my god, who is this lady? Oh, I think she was talking about Claire.

When you said egg, did you mean the food or do you mean Claire? It's sort of hard to tell the difference between the two. So Claire's like, oh, the black pudding was too crispy. I like it a bit softer. And Tom's like, it was a bunch. It was a bunch, that's what it was. You know what? It's interesting because we were going in for the last meal there and uh...

now look is punchy as we we needed that last one just more punches that's what we need oh god just don't put any alcohol in the punch because then you'll be a mixologist and i'll have to give this restaurant a lose just like i had to give my uh... my my broods yeah you know what you know what i liked it it's just like it was a assertive it was like a punch in the face it's like it's like this food said it's like we're here

I'm here we're here oh like gal going through the bargain binnett dress barn yeah won't let anyone get close to it so Jimmy's like whoa this tea is like a wine isn't it it's got complexity then Claire's like oh look at that you can see It's got complexity. Then Claire's like, oh, look at that. You can see Amar's good in the kitchen. He's very confident. I hate him. Hi, Mar. I hope you guys think I'm needle in your eye.

You're a really smelly guy. Hey, Claire, I hope you don't get anymore. Crispy black pudding. You know what really softens things up? vowels sorry. So, so course, too, comes out. It's scalloped tartar with the Vadaval on pickled veggies. This is Amara's where he's used the chilled scallops but then topped it with the warm butter. So, Pat and I was like, so Amara, are you having a good time? Every time she talks to Amara, I feel like she so am I. Are you having a good time? She every time she talks to a mar,

I feel like she's just saying, you're never gonna win this. Yeah, you remember, hey, Amar, remember on like Top Chef Portland when you thought you were like elevated to judge status. But now you're a contestant, and I got to rule you. Ha.

He's like, oh yeah, I'm having a good time because I have a chef counter too with my restaurant. So it's always fun to see a chef counter. And he was like, oh yeah, I'm having a good time because I have a chef counter too with my restaurant So it's always fun to see your chef counter And he's like, it is odd to put a warm sauce on a cold scallop, but we all enjoyed it I feel like there's a joke in here somewhere Cold scallop, warm sauce, something about, I don't know, gals face Can we break shop this a little bit? I'm not even gonna try it because honestly it's too much of a stretch and I don't want to make Gail jealous.

Oh, that's so... So, Gail's like, I'm so, Claire. Who? Who? No, Claire. who? Hoor? No Claire. Hoor? Claire. Yes, my name is Claire. My restaurant is called Cor. Hoor, that's right.

That's what I was trying to say. So why would you call your restaurant Cor? She's called Cor Gail. Gail just wants to know if you have any scraps of apple hanging around. So Claire's like, well, don't ever say Cor red Gail. She's going to think she has to do a crunch and then she's gonna talk a call talk a bell for a rap supreme. Claire is like, well, Core actually translates to heart in a lot of languages. Oh, I know languages. Exactly. That was Italian. You're welcome.

Well, people find fine dining pretentious and I want to get rid of that, which is why I'm using a word that nobody uses for heart to heart. So people, stupid people, can actually say, did that mean heart? Well, what did we just eat to heart? But then someone smarter than them will say, no, the food comes from the heart. And then everyone will go home feeling a bit more educated. God I hate fine dining. You know, I just think that fine dining is so pretentious,

so I decided to name my restaurant. After a Hillary's Swank movie where she drills a machine into the center of the earth, I thought that would really, really, quite literally bring this restaurant down to Earth. So Buddha is like, clear as he in, I'm sweating, I'm starting to pee and ink. So the third course is his, I guess, right? No, it's Sarah's.

Sarah's Colin Skank, which looks beautiful because we see the fish with the leak wrapped around. It's like gorgeous. And she comes out with it and happens like, so how's it been working in there? Is it sort of like being crammed in the Parisian subway? Ha ha ha, you won't even know. And Claire is like, I love the dish beautifully cooked fish.

Absolutely beautiful. I love how delicate the smoke is What do you think about that Claire and I think about delicate smoke stupid? I guess I kind of made the delicate comment first here at the table so Sorry Claire, I gotta be a little faster Yeah, nice nice try future steering my delicate comment Claire, if you're thinking about piggybacking on my delicate comment. Claire, if you're thinking about picking back in your my delicate comment, you're too late the window is closed. So, Tom's like the only way to improve this is, you know what, to shave a whole lot of

trouble on top of this. That's what we need and care goes, yes! Not Lint, Gale. The mushroom. So, Ali's pasties are fine, but he is like, so, anyway, this is where he gets into that crunch. And he basically doesn't put a lot of sauce on because the sauce reduced too much, so, because his paying attention to his phylo dough.

So now he serves lamb loin with freaky and apricots, but then a cornish pasty on the side on like a separate plate with napkins, because it's good to have. Weird. Strange question to share. Yeah, a really weird presentation. And Claire's like, quite far from a corner's pastig.

This is more meat than I'm used to. Well, yeah, that's like the first time I took Gail to a trucker rally. I'd never seen so many numbers flying at it. So Gail actually managed to crush a small car. I have never seen the dinosaur car thing actually run out of stadium scared, but that's what happened when Gail said that arena. For years, they said, Gail crushing the tracks under the Sunday Sunday Sunday clip So To be fair she thought they were all Mars bars. It was an honest mistake

She prefers eating those like tortillas Have you ever seen I Chevrolet wrapped in a tortilla. I mean, she really did amazing things in that arena. Oh, God. Okay, so, um, Tom's like, wait, wait, you know what? This is a little dry. And Jimmy's like, this is dry at his table. And Tom's like, wait a minute, but I see him in the kitchen and he's putting Jew on the plate. Excuse me, I'm getting up and badman goes, I want some sauce! If you see any sauce in there, please ask for some and put some on the side so Gail can use it on her face. Thank you.

I love it and Batman just gets so angry over nothing. I want sauce! So, Chom goes in there and he's like, oh, hi Ali, hi! And Ali's like just looking at him terrifyingly and he's like, okay, just wanted to look. Okay, false alarm then. False alarm. And he was like, yeah, false alarm, distressed naked. It was glaringly naked. Well, I guess he was just trying to match the decor in this place, am I right?

So, Tom was like, well, I mean, even if he didn't have it, he should have had it. He should have had some Jew. Why do you not have any Jew in here? This should have been nothing but Jew. You know what, call this restaurant, NBJ. Nothing but Jew, why do you not have any Jew in here? This should have been nothing but Jew. You know what, call this restaurant, and be Jay, nothing but Jew, always be Jew. So then dessert is strawberry cream and a bit of,

Wow. Wow. Wow. A bit of like this has basil oil screen and it has strewn goat milk. What did he say? No. Strew, strew fam, strew f, fum, strew fum, that's what I wrote. Strawberry with milk gel.

Basil ice cream, strawberry fum, milk gel, and inverted meringue. And actually, none of these are strawberries. It's actually chocolate, put in a mold of strawberries, and one of them has clear face on it. Enjoy. And the inverted meringue is me just doing the meringue cake. Beikwaves. Don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't don't know how long I've done. The first ever animated mold. Sir. It's like, God, I love that man. Not that it will matter in judging to so everyone knows.

Anyone else thinking of booting naked right now? I mean either. Hey Claire, what did you think about this ice cream? Go on, say it Claire. Say something Claire. Fabulous. Fabulous, you know, I think it's fabulous guys. It was fabulous. I think it was like more

fabulous than even Clareth would have said after me. Yeah, it was a play on a strawberry and cream. I mean, that was fun. That was fun. You know, it was pretty fun. I think it was like the strawberries were intoxicating, marinated ever so slightly and the inverted meringue. Well, Gale, calm down. All right, you're sliding down your boost to chair. Calm down there.

Oh, Gail, we're at the famous people's table. Try to compose yourself. So, now more desserts are going out to the table. And Jimmy's like, this is really good theater. Really clever. I'm still scraping. I love the spice in this. Like, well, I feel like I was gonna try

to make a spice grilled joke and I said, you know what, Ben? You don't have to do it today, that today. I haven't had dessert since this good theatrical since I tried the patty de scone. But. No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no and Claire was like, really, really good. I think it's really good, personally. Claire, why don't you ever speak up for a grand out loud? I mean, you are a judge.

So before we get the chef's out here, it's important to hear from my secret critic. Hi, Jimmy. And Jimmy's like, hello, there. We can't wait to hear what you think. Just kidding. Okay, I'll be texting during this. Everybody just blow me out of this shot. Jimmy, what was it like to be sitting there with the pause? was it scary was it fun was it exhilarating was it smelly

Did you show up with zippered pockets tell us the truth Jimmy? How many people were putting chicken wings into little baggies? All right, let's start with root. This is gale. She's our potato Now let's talk about the restaurant root. Jimmy was a little bit mixed I would say. You know, there were really things that were going on that they were doing, but there were some issues with the service and the pay-scene. And Tom's like, yeah, I mean they had an overarching concept. And you know, to be fair, they had Jew. They had Jew, they actually were like, you know what I mean to serve Jew. But like, would you be able to know that? You didn't know what the concept was? I don't think so. How are you supposed to do a culinary version of Fittler on the Roof with that small number of Jew?

That's all I'm saying. It's like a synagogue. It's like a synagogue. Uh, after hours. No shoes. Ha, ha, ha, ha. After hours, synagogue. Meath more shoes. So that Victoria is talking about how, um, you know, it's like, well, I think that we saw the people eating and they were going, oh, ah, and Gabri's like,

that's a different show girl. Geez. Ha, ha, ha. Um, and then. And then Jimmy is like, well, I thought that you know what, Kitchen was actually quite clearly defined. And Pam goes, all right, I don't want to hear any more of your opinion. Let's get them out here. Come on, guys. We're going to surprise them.

Let's get them out here and dangle a can of beans over their heads. I love doing that to poor people. Shelf, I'd like you to meet your fifth judge. Jimmy, the chief restaurant critic, hit the something-something-other-another. He is at the evening standard, which as we know for Gail, her evening standard, Snicker bars on top of ice cream. I love him on the couch in front of Netflix. Alright. Netflix and chilled dessert.

United Kitchen, stay here. Root, please go back underground and bury yourselves because you're fucking terrible and you didn't win. Wow, United Kitchen, your team is the winner of Restaurant Wars and the winners will be receiving $40,000 for Mastercard, follow your passion, and start something priceless. Gail, take that swim cap off. I know your passion is swimming into lentilayers, but it's for the winners, not for you. So was there a leader on your team? And Sarah's like, Buddha, you know, had the idea. Amar was, you know

It was at the past leading, you know, and helping and I'll eat helped everyone and I took front of the house steps All right, we wrote a service manual so it was pretty fucking cool I don't know if you know it but you were sitting in table zero So what do you think of that one sugar tit? Wow, that's so insightful now who's idea was it to name your kitchen after an airline? United that's a bull move and Gail's like I love to sing you all work in this way. I was like yeah, you know the breakfast English breakfast I was playful and the tea was amazing and Buddha's like all love English breakfast

Me too. I love you. I want fucking love you, I want you. Claire, please button up your pussy bow. Come on now, you're... She's getting a little bit too un... You're a three-star Michelin chef, I cry a lot. I like it professional. I'd like to just take a moment and thank Claire,

the lady who invented the bass restaurant, for showing up to chatting in Bays. Wow, Claire, the lady who invented the base restaurant for showing Captain Judging in Bays. Wow Claire, you really make the statement there. Gale's like, Amar, you took a very cold and fresh scallop and poured a hot butter sauce on it. Oh, just how you eat your frosted legs, right? Cycling Gale comes in from the rain and just pours her she's syrup all over herself. It has nothing to do with the rain, it's just a ritual for her.

It's just comforting. It's just her excuse to sing her favorite song. Her she's drops, keep falling on my head. I'm so clear it's like the chord, that was a real standout, very elegant. I'm so sorry that you're not Buddha. And Jimmy's like, oh yes, you had those nooks and crannies in there. Corn and skink with a chowder. Fantastic!

Okay, we're gonna have to send you back to the poor people area, sorry. So Tom's like, ah, Lee, you know, I came to the kitchen and sorry to freak you out, but we didn't have Jew on our plate. And all these like, oh, it was there, it was there. It was just not on top. It was between the lamb and the other thing on there. And then we see a proof in a picture.

You know, we see proof in a picture. And he was like, it was just so little. I mean, the flavors of the lamb shun through, but we wanted more sauce. Give me the sauce, give me the sauce. Okay, Gail, can someone just put her down somewhere? They just bet to faint with visions of Jew in her hair. Okay.

Claire. Claire and Jimmy from the wherever, whatever paper of, is there even paper anymore? You have the honor. And so Claire's like, thank you, first of all, for an amazing meal in a very beige restaurant. We have an amazing winner tonight. I'm going to let Jimmy do it so it doesn't look like Neppo baby isome. Jimmy, well I'm happy to say the winner for tonight, Paddler Scone, I loved her. I'm just a great pun, give it all the victories. There's no business, like Scone business.

Am I right? It's Buddha. It's Buddha. So Buddha wins and you know, I like Buddha, I'm happy that he won, but when people just win all the time, you just kind of hate them, don't you? I mean, isn't that just a human thing? I mean, I'm hoping your car crash, you know? Hope your car crashes. Well, because he was like bossy. You just won too much.

He was bossy, anyone. I don't like when bossy people are rewarded. I would have liked, I would have liked Sarah to win because I thought her leak wrapped fish looked amazing and I love a soup. So, um... I thought her leak wrapped fish looked amazing and I love a soup. So I also yeah, I thought it looked amazing too I thought it was really creative and also she's totally underestimated by every fucking person there just because she's a chef from Kentucky, right? She's Kentucky just because she's never been outside of her house before Yeah, I think that that's uncool. I think that they all look down on her and that's not fair And I wanted her to win but who But Buddha did have the winning strategy. A, he was the bossiest.

Yep. B, he did two things, and they both worked really well. So nobody's going to be that. Yeah. So Buddha's like, ever since I left restaurant Gordon Ramsay with Claire, I have her in the background saying, low in scene, low in scene. She's made me a better

shift every day. And there's not a lot of things I can do to show my appreciation for the Trinion got with Claire except presented with this, a mold of my face that she can use here. That core. And Claire is like, well obviously I'm proud of you and it's a privilege having you under me. I'm sorry I'm sitting on the mold you gave me. How are there? I said it all right What I meant to say is it was a privilege having you in me. I'm sorry in my kitchen in my kitchen

Damn it God. I love this man and please do remember. I'm still significantly better than you Okay, I don't want you to think that we're contemporaries or anything So Padma's like step aside, root, step forward your potatoes. Your team had a least favorite besides scale, and one of you will be going home. How did you come together with this ridiculous concept, root? Am I right? And Victor was like, well, Tom had the idea. Our concept was root to represent our background, and Tom's like, just, you know the idea. Our concept was root to represent our background. And Tom's like, just, you know, you sit at the table and you feel like there's a connection between so many different continents

and culinary influences. And it's like very playful. And like, you just know, this is the moment where you'll finally be better than your brother. And Jimmy's like, you're describing this. It sounds great, but I didn't get that, did I? I felt a bitter drift. I felt't get that, did I? It was, I felt a bit of drift. I felt a bit of drift like Glenn Close listening to the original Broadway recording

of a sunset Boulevard starring Patelys Scone, which was far better, let's face it. Glenn might have found more success, but. Yeah, you know, your food fed a little bit more. The end, then West End, if you know what I'm saying. And Tom's like, well, oh, it's going to do the other time. Judge Tom was like, it felt like a collection of dishes, which is why we're less successful than restaurant wars.

You know, this is a show where things need to match, not just a collection of different stores. Yeah, like Gail's Door Dash menu. Ever since they started letting you order for multiple places, it's like, wow Gail, how many different kinds of croissants do you need? She's actually ordered an entire buffetze worth. So Jimmy, by the way, that Door Dash feature is so evil.

Where they're like, you have 10 minutes to add things from someplace else, like 7-Eleven or the ice cream store. Like, oh, you have 10 minutes to add things from someplace else, like 7-11 or the ice cream store. I'm like, oh, you're killing me yet. I once used Instacart and I guess I had some stuff in the cart from one store and then I had stuff from another store and I ordered it and they got the stuff from both stores

and brought it to me and I was like, I don't know you could do that and I felt so bad. I felt so bad making my Instacar person go to two different stores But you know they hated your ass, but I was like that's really cool though So then it's cool that you can do it. We'd like to thank Instacar I'm more of a master club priceless member of this show. Thank you Instacar Honestly Instacar to save me so Jimmy was like He's like so also there was sex and pacing issues,

sort of like sunset boulevard itself. There was like a huge gap. What happened there? And the cause of that. That's like, I got lost because I was thinking about having to order pizza every time, I mean, order ice cream every time I order pizza now. And it like put me in a different bay.

Look, we even at work anymore, where are we? Yeah, because we're at the end of our week here, It like put me in a different bay. Look, we even it work anymore. Where are we? Yeah, because we're close. We're we're at the end of our week here and we're like now like putting it to the back. It's over, right? So Jimmy's like, all right, well at one point, yes, like like Ben said, like sunset full of odd, there was a struggle with Facy. Yeah, Gale has that same struggle. That's why we just got a rejazzie. Yeah, Gail has that same struggle. That's why we just got a rejazzy So Nicole's like well at one point I was they were just like pick up 18 plates. We need 18 plates And Tom's like, huh, well who set up your reservation book what a dummy? So Tom did it. Well, I think the problem that we had to start to be waiting for past us for a very long time So beach if you try to come for me one more time, I'm just gonna say totally need 10 times a row.

I know, I love how quick bear just to throw each other under the bus on this season. And it sounds like, well, some of the dishes were good and some of the dishes were fantastic. And Claire's like, I thought it was delicious. I mean, I love vegetable, cookery as well. I just love what are a refreshing thing, a vegetable on a plate.

Wow, in England. But I couldn't have but wondering, Tom, where was the leak that was shaped into my face through a mold that you had made of me? I was sort of missing that element a bit. Mikol, tutorialini wasn't perfectly rolled, but it was still tasty. It felt all of the dishes, out of all of the dishes, that was really not in place. The rest of the menu was

modern, and yours was just so pasta. You know what I mean? I mean, it's a bit embarrassing that you're representing Canada, a former part of the British Empire. I mean, at this point your Mars would just say to American with that sort of torturer leaning, sorry everyone, sorry. Gabri, your food was cooked nicely, but the sauce I ran together. Why didn't you put your dish in one of those plates that has different sections on it? I mean, the sauces were all touching each other. And then they move on to, oh yes, Claire agrees and she says it was missing a vegetable. And Gabri is a nice person and doesn't say Tom did it. Because I think that might have thrown Tom under. If I'm other person blame Tom, but he didn't.

But he had the best chance of him, which is why he was going to be safe, I think. And so Tom is like, all right, I think, Tor, you talked about doing Termisu your way. I don't think it went far enough. It was like, your way was only like a little bit. I don't want your way to go all the way. You know what I'm saying? Because here's the thing. When people say, I'm gonna do things my way.

You know what my way usually means in my world? Becoming a mixologist. Okay, I don't wanna hear it. So, Padma is like, yeah, I I mean if the dining room knew what was in it They would have appreciated it more who doesn't love tiramisu made from Kosovo flower Why didn't you shape your tiramisu into the shape of a plantain? I mean Buddha does that. What's wrong with you? But also can I say I respect Victoria's dedication to twill. I mean she just loves the twill She's sometimes a beautiful one this week. Yeah, so

Victoria's like, well, I apologize. I tried to give my best and she's like, oh Unfortunately, I can't taste your sorry Sorry, but go back out to the poor people room, please please don't on the buffet buffet we've provided you of your own fingernails to Chompon while we discuss how stupid all of you are. Oh, and Victoria won last thing. Exactly, Lingguini-Lizant, yeah, yeah, I've been totally too. There, I just did the whole season of Gomoar for you. So, Pam is like, okay, chefs, we have a lot to discuss. Okay, mainly about what it's like to go to award shows and travel the world and being the so-hous, just celebrity things. Okay bye.

Um, so Gail's like, well, Route had a lack of concept, service. I'm, you know, all of this played into winning or losing. And Tom's like, well for me, Tom's dish was my faith. I mean, it was complete, it was modern. I couldn't imagine it being served into a liquid and charged $30 for a cup of it. So that was good. Claire, what did you think?

Let me guess. You love booted dish. It was the most successful dish. It was the most successful dish out of all of them, Tom's. Did you really think that even though it actually had this concept called color, Claire? And Jimmy liked the tiramisu. He thought that was the best of the losers.

And Gail's like, yeah, but it had no delivery to me. And that to me was a flaw. Do you mean it wasn't available on delivery on your app or what do you mean by that gal? Did you accidentally erase your door dash gal? Okay. The pizza man's already been here. Who are you trying to kid?

Gal, stop pressing your finger into the tiramisu. It's not postmates. Oh, so let's see. So Claire's least favorite was a pasta. Jimmy agrees. And Padma's like, well, there are technical problems with pasta, but I think we're all letting Gabri off. I couldn't have differentiated the sauces. And Padma, this is like the third time this season when Padma has thrown a little hissy fit at the end and gone against everyone. Yeah, they don't go with Padma. No.

And she's got to be getting pissed because they don't take her as seriously, you know. But I mean, this is a serious issue, guys. She has three different sauces and they touched. Who does that? I'm furious. Okay, I guess we have our answer. No one's listening to me. Let's get them out there.

Tom, do your time giant amount of odd, please. So he's like, well, chefs, it's always exciting when you have a, you know, a chance to open your own restaurant. So sing your concept, grow from a seedling of a master chef into the hairy lazy mixologist flower it grows into. Wow, is it the fault of the seed or the root or it lays a good for nothing child? You know, nature versus nurture, am I right? But no matter who's to blame, I felt liquids in general for my son not making me proud. But since we have a tradition of not listening to Padma's critiques, we're not sending Gabrielle. Padma.

And I just want to say one last thing. Oh yeah, let me finish. No, yeah, I just want to say one last thing. Yeah. You all are accomplished chefs. And in case you leave this competition feeling good about yourself, I just want to remind someone that the chef who made the worst dish is going to go home tonight. So just remember whoever gets eliminated, you made the very worst dish in a three star Michelin restaurant, three star Michelin chef, who yes, she makes beige

things, but she also has a 10 times more impressive crew than you and you made the worst time for Puma Yeah, the worst Puma Puma Mikko Please thank you totally amazing girl Hold on, I'm gonna call it like ahhh

Let me check my calendar. Oh, it looks like we're on Weak 8, okay. It's time to start crying on the show Oh Mikko Mikko I'm so sorry a week eight okay it's time to start crying on the show oh mico mico I'm so sorry oh it's as wide for me as it is for you

these tears are burning my face does anyone see tears on my face they're there and when a famous person cries that's equal to ten poor people crying oh mico when a famous person cries that's equal to 10 poor people crying So Nicole's crying which is so sad because I love Nicole and I thought I think it's so impressive when you make your own Fucking pasta and I cannot believe they kept her over Gabri. This is like the fourth and I like Gabri I like it but this is like the fourth time where I feel like he's had to go home and keeping him. I just, I wanted a finale of Sarah, Victoria, and Nicole, and I'm just like really bummed. I'm just like really bummed. And I actually, I wanted Bagonia in there, too.

And like, so I lost Bagonia. We lost Sylvie. Now we lost, it's just the car. I'm still upset about Bagonia because Sylvia was so obsessed with potatoes I figured her time was limited because she just people like don't respect potatoes as much as they should yeah But begonia I really thought I had a chance to make it to be it and tea tower Challenge, yeah, that was just that was such a really has a mission star And they're gonna subject her to like a ridiculous

make 45 things in 20 minutes. I'm putting on a tray. No, some. Yeah. Yeah, that was wrong. Well, that brings us to the end of the show everybody. What a fun week. I love a double top chef week.

So don't forget, next week we are not doing top chef. So we're doing a zero top chef next week. Yeah, but it's so much okay. Real housewives of Atlanta is coming back. Then there's a new summer house on a spin-off That takes place to Martha's vineyard then there's a regular summer house then there's below Dexaling got Which we're probably also not gonna do and then there's Vanderpump rules and then there's real house was the new Jersey And there's some things we're gonna have to take yeah, just like those travel something stuff to take a backseat and

We just figure top chef, you know what? Top chef, we love it when we do it, but literally nobody needs to hear every episode, I guess. I mean, I kind of feel the need to do every episode. But it is what it is. Listen, we don't do it lightly. Top chef, my favorite episode, my favorite recap to do all year long,

when we skip an episode, it's only because we must have. It hurts. It hurts. But I am telling you, we're also doing a show next week called Dancing Queens, which we, I didn't mention right now. And that show looks fucking incredibly stupid and amazing. So watch that. You know, check out all the new shows.

And we'll be here talking about them all week next week and also go get tickets for it New York City next week and Washington DC. And find tickets for the rest of our tour at Nsenjoon over at watchwhatcrapins.com. We love you guys. Bye. Bye. Watch what crap ends would like to think it's premium sponsors. Ain't no thing like Allison King.

Ashley Savoni, she don't take nobelownee. She's not just a Sheila, she's a Daniella. Itch-o-s. Dan-o-c. Dan-o-doo. Aaron McNickles, she don't miss no trickle-os. Hava Nagila Weber. Jamie, she has no last name-y.

Sip some scotch with Jessica Trotch. Kristen the Piston Anderson. She's always sublying, it's Kelly Ryan. Megan Berg, you can't have a burger without the burger. You're never alone with Lacey Montellan. Let's give a kisserino to Lisa Lino. There ain't no problem that Sarah Salvia can't solve you. The Bay Area Betges, Betges.

And our super premium sponsors, the incredible edible Matthews sisters. Somebody get us 10ccs of Betsy MD. She's not harsh, she's Jill Hirsch. We're taking the gold with Brenda Silva, Erica 500 days of summer. She's the Queen Bee, it's Sarah Lemke. We love him madly, it's Kyle Podd, Chadly. Don't get salty with Christine Pepper.

Let's go on a bender with Lauren Fender. My favorite Merto, Karen McMurdo. Nobody holds a candle to Jamie Kendall. Give him hell, Miss Noelle. Can't have a meal without the Emily side. Let's get real with Caitlyn O'Neil. We want to hang with Liz Lang. Can't have a meal without the Emily side. Shannon out of a cannon Anthony. Let's take off with Tamla Plane. She ain't no shrinking Violet Coo-Tar! 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 Wondry Plus in Apple Podcasts before you go tell us about yourself by completing a short survey at Wondry.com slash survey. 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 Brown Aller, 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, you'll feel less alone. So if you like to laugh with us as we talk about the hardest job in the world, listen to, I love my kid, but wherever you get your podcasts. You can listen ad-free on the Amazon Music or Wondery app. Celebrity Beef, you never know if you're just gonna 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 Wonder Woman'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 does our obsession with these feud 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 anytime 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. this is Teen Jealousy and Lovers Coraling 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 Wondering app.