Top Chef

- Previously on Top Chef... We're going to Austin.

- Ladies and gentlemen, miss Patti LaBelle.

Oh, my God.

Is this really happening?

15 minutes!

Down to the wire today.

Rescue, rescue, rescue.

That's what I'm trying to do right now,

because I know my beef is not good.

- The cut of meat, I don't even know what it is.

It's bigfoot.

- "It's bigfoot." - I did Wisconsin style.

This much on a plate, so--

- Sarah. - Oh, my God!

- You are the winner. - Thank you!

Heather...

Please pack your knives and go.

Bye--ee.

- Honestly, I feel like Heather going home

is the best thing for me.

And I feel a personal satisfaction.

I'm sorry to say that.

- Nine chefs remain, all hoping to win

a feature in Food and Wine magazine,

a showcase at the annual food and 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 ==

- I can't believe Heather went home, dude.

- I know. She at least had the heart, you know?

She'd fight for it.

It's getting hardcore now.

- Really, at what point do we stop helping each other?

- Soon. - What do you mean?

You've given recipes?

- Heather won two competitions on my--

on my cake. - Genoise.

- That's your cake? - Oh, yeah.

Are you kidding me?

You don't have the balls enough to say it to Heather's face

while she's here, then don't even say it at all.

If you have the winning cake recipe,

then why the hell didn't you make it?

- She couldn't remember the ratio.

- It really shows that dark side to Edward that--

you can't trust him.

What do you do?

You play to win.

- Hello. - Hey, come on in.

What is it?

- No! - No way!

- Hey! - Wow.

Nice.

- Modernist Cuisine by Nathan Myhrvold is, like,

a game-changer.

It's an incredible, encyclopedic set of books

about how to approach all of cuisine with a modern mind-set.

- "Hello, chefs, this is your homework.

"Study up. See you tomorrow.

Padma."

- Oh. - Nice!

Wow.

- What are you even supposed to study in all this?

Wow.

- Jonesy. - Not all of this

is molecular--

a lot of it is just classic techniques,

it's just everything's been studied.

These are beautiful.

This book is a huge deal.

It's the most elite cookbook that's ever been written.

It's coveted by every chef across America.

I'm so excited to look through it.

I hope it's just a written test.

There's a blowtorch on-- - Yeah, "how not to use

a blowtorch." Oh, my God.

That's way too many graphs.

- I don't think there's any way you could possibly

absorb everything in those books in one night,

but I stay up late looking at them,

because I'm not gonna go down because I didn't try my best.

We get to le Cordon Bleu,

and standing there is Padma and Nathan Myhrvold,

the author of Modernist Cuisine.

Morning, chefs.

Good morning.

- I look up to Chef Nathan. He's a genius.

If I could be one tenth as smart as he is,

I might rule a small continent.

For the quick-fire today,

we're going to explore the modernist in all of you.

- The modernist cuisine movement started in the mid-1990s,

and it's really about learning new techniques

to delight the people that eat your food.

Now, sometimes the techniques are based on science,

but molecular gastronomy is only a small subset

of the overall modernist movement.

Really, it's about creativity.

- The chef who best illustrates modernist cuisine

will win immunity...

And a coveted copy of Nathan's book.

- Modernist Cuisine was just published this year.

People have been hot to get their hands on these books,

and now I have a chance to win them.

- You have 45 minutes to cook, and your time starts now.

Good luck.

Go, daddy, go. Go, daddy, go.

I haven't won a quick fire, and this is probably

my greatest opportunity to, because at Moto

my job is to find new ways to cook food.

You know, a lot of the techniques in this book

I've actually maybe done first.

I'm doing a miracle berry taste.

A miracle berry actually changes the profile of your palate.

A super protein within them blocks the taste buds,

so that sour will then turn and taste sweet.

Whoo!

- Chris Jones' whole table is enshrouded in, like,

mist and smoke, and he kind of looks like the nutty Professor.

Cold pot down the line.

Nitro cold! Nitro cold!

- But I'm gonna make something really simple.

A piece of watermelon with tapioca maltodextrine.

I take olive oil, mix it with the tapioca maltodextrine.

It becomes a powder, and when that powder hits your tongue,

it dissolves back into olive oil.

- For me, if it has a practical purpose,

I use molectro gastron--

molecular gastronomic-- oh, I can't even--

I use some of those techniques.

I have the vial of maltodextrine.

It's right here. Here's one.

Ooh, God.

Does somebody have lecithin?

Modernist cuisine is not my forte.

I'm gonna try to make caviar that's not caviar.

I'm making tarragon dill caviar.

That's pretty much the only thing I know how to do

that's magic.

I got it, I got it, I got it.

- I made a dish recently using, like, a curry panacotta,

but I decide to use an isi,

which is kind of a modern thing to foam up my curry cream.

Uh, can I go?

- Yeah, hold on, please. - Okay, mm-hmm, yeah.

- Go ahead. You got to take it to your station.

- Okay. You done? - Yeah.

- I don't use too much of the new modern equipment,

but I'm trying to think how I'm going to be crafty,

so I take inspiration from breakfast

to make an egg yolk-filled raviolo

that makes you look at pasta in a new way.

- Don't try this at home, kids.

- Done? - All you.

Thank you, sir.

I definitely think I'm a modern person.

I like to do modern art, and my apartment is modern style.

We're in my apartment. I just wanted to show you

some of what I do when I'm here, some of my artwork.

As you can notice, a lot of them are nude paintings.

That's definitely something I like to do.

Oh, that's hot.

My style of food is similar to the Modernist Cuisine books,

so I want to do, you know,

a little spin on a scallop with risotto.

I just want to change the texture of the risotto,

make it really airy and light and fluffy.

You have five minutes.

Coming through, guys!

- Holy crap, that time goes fast.

Come on, cold!

Behind, sorry.

Time is up.

Hands up, utensils down.

- And I'm looking around the room,

and I see some beautiful plates, but I really feel like

this is the winner. I came here to do my style,

and this is my style.

At least put me in the top. For the love of Pete,

put me in the top.

- Hi, Beverly. - Nice to meet you.

I used a curry whipped cream with mango chili,

and I flash-steamed the clams and the mussels.

- Cool. - Thank you.

Foam away.

I'm sorry.

- Okay. That's a very modernist thing, actually.

We're not used to having the food served on us.

- Okay. - Sorry.

- You want to just wipe off for a second while she cleans up?

I respect Beverly as a chef.

I respect Beverly as a person.

- Is she an oddball? Yeah.

That looks delicious.

This is Texas barbecue.

- How am I supposed to make barbecue that's this good?

- Hey, who's got the foil brisket?

They're on the ground.

What the?