Top Chef

- This season on Top Chef:

29 chefs arrived in San Antonio for the biggest showdown ever.

Can you believe it?

- Why are you playing with a ing plastic spoon?

Get rid of that, get rid of that.

- You went there. - This is--

- You love driving the bus, hitting people.

- Let Paul do it, and let one person stay doing it.

- This is the hardest thing I've ever done.

We love you.

Now only two chefs remain.

I did well in Texas.

- The person we felt hit it out of the park was Paul.

- Paul. - That'd be Paul's.

Thank you so much.

There's been a lot of battles won,

but it's about winning the war.

- Welcome to Whistler. Welcome to British Columbia.

- Paul's the favorite to win, but I'm kind of on a roll here.

- Sarah. - Oh, my God!

This is the kind of momentum I need to win this thing.

So I would be nervous if I was him.

- You can win this. I think you will win.

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 ==

You should feel very proud of yourselves.

You made it to the finale.

Only one challenge remains

for the grand prize of $125,000,

furnished by Healthy Choice,

and the title of Top Chef.

- We want you to create a four-course tasting menu

in the restaurant of your dreams.

Okay.

- You'll be cooking at two of Vancouver's finest restaurants,

Black + Blue and Coast,

and you'll have outstanding sous-chefs.

- We're really looking forward to what's coming next.

Thank you.

- See you tomorrow for the final details.

- Good night. - Night.

- This is the goal that I had the entire competition.

I even pushed back my wedding with Jamie.

I'm ready to win this title of Top Chef.

The sous-chefs... Think it's gonna be the 29?

- No, 16. - I ing love Heather.

- Yeah. - Of course, Grayson.

- Nyesha, she's a rock star in the kitchen too.

- Yeah. You know, I'd like to see Keith.

Dude, I love Keith.

- Malibu Chris. - Yeah.

And he's so beautiful.

- I don't even know if I can cook around him, he's so hot.

- Welcome to Vancouver. - Thank you.

- Some of you competed in this season,

and some of you just missed the final 16.

- Beverly, do you know how to open this?

- I'm not sure. I'm sorry. - No?

What happened?

- I lost the tip on the foamer.

- Please pack your knives and go.

Much love to y'all.

- And joining us are two of the best chefs in the country,

Barbara Lynch of No. 9 Park in Boston

and Marco Canora of Hearth in New York City.

All of you will be competing

to be one of the sous-chefs for the final two.

Whoa.

Marco is a iconic figure,

and I have followed him for a very long time.

For the two finalists,

having the master chef on the team is super valuable.

- You'll have 45 minutes to create a dish.

Your time starts now. Good luck.

Behind you.

Sorry.

- How 'bout we get these burners cranking?

- I smell bacon. - Smells good.

Feels like the old days.

- Oh, yeah, my back's already sweating.

30 minutes!

- I hope they'll bring Lindsay and Beverly back

'cause they're monsters. - Yeah.

- I kind of need that. - Take it off.

- I'll just want it just a moment,

real quick, then you can have it.

The first round, nobody got the full picture of Tyler Stone.

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

- There's no way that this is going to get through.

Pack up your knives, and you can go.

Yeah, okay.

I don't care who I'm going up against.

I'm not intimidated in the slightest.

Think we're cooking for a small army.

Yeah, man.

What's the matter, babe?

- I need butter. - There's butter.

- Where? - It's in there.

- Hey, buddy. - Hey, buddy.

- Those are pretty. - You're pretty.

- Somebody's got something in the fryer that's burning.

- Always something in the fryer that's burning.

- It's hard to write the menu. I want to do so many things.

And you don't want to do,

like, your ten menus into four dishes.

Absolutely not.

- I'm probably more nervous than Sarah is at this point.

Should we get going? - Absolutely.

- Throughout the competition, a big fear of mine was

to choke and not finish, but I've just got to make sure

that I stay focused and finish strong.

- Two minutes even. - You've heard that before.

Okay.

- Grayson, you got flour on everything.

You talking about me?

- You okay? - Yeah.

Come on, Colin.

All right!

There we go.

Here they come.

- Please welcome the final two.

Yay!

- My biggest surprise is seeing contestants from the Alamo,

Tyler, Ashley, and Colin,

who I never thought I'd ever see again.

- Are you ready to pick your souses?

Sure.

Barbara Lynch and Marco Canora both have James Beard awards.

This is craziness.

- In front of you are 11 dishes.

Pick your favorite four,

and those chefs will be your sous-chefs

in each of your restaurants.

Start tasting.

- I don't know why I'm shaking, but I am.

- I'm shaking too. It's not just you.

- I'm, like, so nervous. - I'm shaking.

- I made a Asian-inspired dish

to try and lure Paul into choosing me.

Are you both ready?

- Yeah. - Yeah.

- Paul, you won the last challenge, so you'll pick first.

- Butter soup, shellfish, milk, honey, caviar.

Wow.

- I'm really excited about having a master chef on my team.

But the challenge of dealing with a master chef

is that they're the sous-chef, and it could get awkward.

- Halibut, green lentils, and pomegranate.

I'm so happy that I have Nyesha

because she's amazing at sauce-making,

which is crucial for the team.

- Buckwheat noodles with local shellfish.

- Nice. - Nice to help you, chef.

I really want Heather.

I know her dish is the dumplings, and then I go,

"Oh, , that scallop with the raisin and the curry--

"That's a dish on her menu.

Oh, my God, is she trying to tell me that that's hers?"

Sea scallops with the raisin citrus sauce.

Yeah.

I'm not letting you butcher.

- I think I'll do just fine,

but I look forward to working with you.

- Welcome. - Absolutely.

Uh-oh.

- Think I'm going to go with the lamb

with the blueberry mustard and crispy parsnip.

It's good to have Chris Crary on the team.

His food always looks pretty. He has a delicate touch.

- I'm going to go with chicken, black pepper,

buttermilk dumplings.

I'm so happy. Heather was a pastry chef.

And she can definitely run a kitchen.

Congratulations.

- Okay, Paul, this is your last pick.

- I'm going to go with dungeness crab.

Sarah, who's it gonna be?

- Uh, pasta carbonara with fried brussels sprouts.

Yay!

Silly, it was me, yay. - Oh.

This is restaurant wars again, girls versus boys.

- We have Tyler. - We have Tyler.

- Jeez, one guy and four women. - Oh, come on.

- Trust me, you'll be fine. - Oy.

Both of you missed out

on one of the best chefs in the country,

who made the salmon. - Damn.

- But Marco will be joining us for dinner tomorrow night.

Thank you all for being here. - Thank you.

- Bye, chefs. Thank you.

- Paul and Sarah, you'll have six hours today

to prep and cook in your restaurants.

Okay.

- And then you'll have an additional three hours

tomorrow before 100 guests and judges arrive.