Top Chef

- Previously, on Top Chef...

- Top Chef usually has about 16 chefs.

- I'm wondering what's gonna happen with all these people.

- 29 chefs arrived in San Antonio

to compete in three heats for a spot

in our biggest culinary showdown ever.

This is what will earn you a Top Chef coat

or a ticket home.

The first two grueling rounds

proved to be an emotional roller coaster.

- I'm not the best guy for this, that's for sure.

- I don't see a tie on there. - Yeah, it's all cut up.

- I think you should just leave now.

Wow.

- Please pack your knives and go.

Thanks.

Head home.

- I think you should get a Top Chef coat.

Oh, my God.

- You're in. - Thank you very much.

- Congratulations. - Yes!

Boo-yeah, bee-otch.

- Then that means you're on the bubble.

And I'm cooking again.

- Now, 11 chefs have earned their coats,

4 chefs are on the bubble, waiting for a second chance...

This sucks.

- And 10 chefs are about to cook

for the very first time, and learn their fate.

At stake for the winner,

a feature in Food & Wine magazine,

a showcase at the annual Food & Wine classic in Aspen,

$125,000 furnished by healthy choice

to bring their culinary dreams to life,

and the title of Top Chef.

== sync by elderman ==

- Do you think it's gonna be the same--the same challenge?

- I was thinking that. I was thinking that.

In the stew room, on the bubble,

there's me, Molly, Edward, and Janine.

- Who do you think else we're gonna be cooking with?

- I do feel like I've already been rough,

like, three challenges or something,

but I worked at Jean-Georges for a long time,

which was hard as hell, but I got through it.

So I'm gonna have to remember what I'm here for,

and that's to win.

- No, the joke is there's actually no spots,

we're just gonna cook for 'em.

- They just wanna see us sweat. - Messing with us.

- We're getting to know each other.

It's just like prisoners in a room together,

we're starting to bond.

I feel like I know you. I spent my life--

- feel like we've been through so much together.

All kidding aside,

I don't want anyone to get in over me.

So I don't know if I wanna get too friendly with anyone.

There's still a third group, right?

'Cause there was three groups.

- We're likely looking at two more people.

Oh, my God.

Jesus Christ.

Wow.

- We're the third and final group to cook.

Holy.

- I'm excited that the moment has finally come,

but not knowing how many spots have already been taken

definitely adds to the anxiety.

- Welcome to the Top Chef kitchen.

Of course, you know our head judge Tom Colicchio.

Hi, Chef.

- And I'd like to introduce you to Hugh Acheson,

Top Chef Masters alum,

chef and owner of Empire State South,

and one of your judges this season.

- Thanks. It's good to be on the other side.

- It's pretty cool seeing Chef Hugh,

but I still have a crush on Padma.

In middle school, I had her picture in my locker.

I still think Padma Lakshmi's

the most beautiful woman on the planet.

It's just a fact. Everybody has to deal with it.

- Chefs, I'd like to hear a little bit

about you guys, where you work.

Why don't we start with you?

Beverly Kim Clark.

I'm the chef de cuisine at Aria Restaurant.

- Ashley Villaluz. I currently hold a sous-chef position.

I've worked at some of Seattle's finest restaurants.

- Paul Qui. I'm the executive chef

at Uchiko restaurant in Austin, Texas.

I was also nominated for rising star Chef James Beard.

- Paul's a good friend of mine,

and initially I thought it would be

a huge advantage to be in my home state,

but seeing Paul, I'm extra nervous now.

- Jonathan Baltazar of Heights Cuisine,

and I'm a private chef.

Laurent Quenioux.

I'm the chef at Vertigo Wine Bistro in Los Angeles.

Andrew Currin.

I was nominated this year

for people's best new chef, Food and Wine Magazine.

Berenice Dearaujo.

I'm chef de cuisine

of Senora Martinez in Miami, Florida.

Kim Calichio.

I am the sous-chef at Fishtail by David Burke.

Lindsay Autry,

and I'm the executive chef of the Omphoy Ocean Resort

and Michelle Bernstein restaurant.

Chaz Brown.

I'm the chef de cuisine of Fatty Crab

on the Upper West Side of Manhattan.

And I was nominated by my mom as one of her two favorite sons.

- There's some amazing chefs I'm with, I know that,

but I've got a family, I've got a son and a husband,

that right now I'm supporting.

I'm the one bringing home the bacon.

So I'm not going to waste this opportunity.

Let's get started.

There are ten items on this table.

We'd like you all to decide which one of you

will be cooking with each of those ingredients.

- You should be able to take any of these ingredients

and make it sing.

- Once you've decided, grab your tray,

but do not touch the cloche.

It'll ruin the surprise.

In my mind, I'm thinking,

"it won't matter whatever ingredient I pick,

"because we're probably gonna switch

once we pull up that cloche."

- Your three minutes starts now.

I'll take the mushrooms.

- Duck. - I'll do the sprouts.

- I see a bowl of rice up there,

and next to it, it says risotto.

My wife is Italian-American. I know how to make it good.

That's the ingredient for me.

Risotto.

- I would love short ribs. - I wanna take duck.

I'll do "oxtopus."

- "Oxtopus"? - "Oxtopus"!

Sweet.

Octopus.

- I either want mushrooms or oxtail.

I'll take the shrooms.

- Hey, you wanna rock, paper, scissors for the mushrooms?

- I'd love to. One, two, three.

One, two, three. One, two, three.

I win, so I'm pretty excited.

Now I just need to find out what's underneath this cloche.

- Okay, I'll take the oxtail.

Cool. Game on. Let's go.

- Are you all happy with what you ended up with?

Anybody else not happy with what you have?

- Depends on how much time we have.

Ah, okay.

Ready...

Set...

Lift.

- These clocks are the amount of time

that each of you have to prepare your ingredient.

I am not happy.

I need to make it into the top 16,

and 20 minutes is not enough time for me.

- Are you happy about your choices now?

- Oh, my God. 40 minutes.

If you talk to an Italian, risotto takes all night.

Could have gone for those Brussels sprouts.

Your times start now.

- You need all the fennel? - You need all the fennel?

- Tom and Hugh are walking around the kitchen,

so I'm just feeling a little nervous and scared.

- Bagel, head of cabbage--

what are you doing?

- Some grilled trout with a little,

like, southeast-Asian salad.

This is my one shot to get that coat,

and grilled trout-- it's something simple

that I can execute in 20 minutes.

I'm just super nervous right now.

Well--

- I own three trailers that make street food,

and that business has been featured on Bourdain,

which I thought was really cool.

I just want to show the world what us Texas cooks can do.

Right behind you.

How's it going?

- Awesome, if I didn't have to clean chanterelles.

Mushrooms take at least 15 minutes to roast properly.

And the chanterelles need to be cleaned.

- Little wild mushrooms, a little poached egg?

- A little fried spinach to garnish.

I'm excited to talk to Tom,

but eight minutes have already elapsed.

I know I'm screwed.

- Okay. - Thanks, Chef.