Top Chef

- Previously on Top Chef... - Oh, damn!

- There is no sleep till the rodeo,

and chili's an all-nighter.

- Just the picture of exhaustion.

All: Whoo! - Yee-haw!

- Give me my hat back. - Absolutely.

- Never send a man to do a woman's job.

- I wish my husband was here.

- There's no crying in cooking.

- We were up cooking throughout the night already.

How much more can you throw at us?

Get it together.

- Richie, pack your knives and go.

It's me.

- Richie's my best little buddy.

I love him to death,

and I expected Richie to go very, very far.

14 chefs remain,

all hoping to win

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 ==

That was rough, man.

It was harsh, dude.

- Mentally, physically... - Exactly.

Hi, chefs.

Hi.

- Oh, my God. Are we getting a quickfire right now?

I can't possibly take any more at this moment.

- I want you to get a good night's sleep tonight,

'cause tomorrow, you're hitting the road.

Pack your bags and meet me...

In Dallas.

Just fell in love

with the house that we're staying in,

and they're kicking us out, so...

It's unsettling.

Expect the unexpected.

All right, let's go.

Let's go to Dallas.

What is that?

What are you, like, a hobo?

You gonna put that on a stick?

I'm taking my pillow.

Dallas.

When I think of Dallas,

I think Dallas Cowboys rings a bell,

country singers...

Who's the one with the, like, really...

Dolly Parton. Isn't she from Dallas?

Have you guys every done a 360 on the highway?

- No. -

- I'm driving the beautiful Chris, Beverly, and Paul.

Ugly Chris.

- I haven't really hit a stride,

but moving on to a different city,

I think it's a great opportunity

to show I've got the skills to pay the bills.

Let's hit the road.

Let's go to Dallas.

All: Whoo!

- Ready to go? - Yeah.

- We get in our Toyota Siennas heading to Dallas.

When I was growing up, it was always road trips.

Faster, faster!

- If you ain't first, you're last.

That's true.

My brother gets carsick. Not good.

My brother's thrown up on me several times.

Your relationship status?

- Happily married, one year.

We just had our one-year anniversary--

All: Aww! - Before I left on this trip.

I moved to Louisville, Kentucky

seven years ago from New York City.

I wasn't planning on meeting this wonderful Indiana girl,

but the moment I broke down and accepted her into my life

was the best day of my life.

- Ty-lor, what is your, uh, married status?

I have a boyfriend.

If you win Top Chef,

do you think they will have a float dedicated to you

at the gay pride parade? -

I can't laugh too hard.

I'm gonna wreck the goddamn car.

I gained so much weight

my first year of culinary school 'cause--

- All you do-- I did the exact same,

especially when I did baking class.

- I was 70 pounds heavier for about three years.

- Nah. - What?

- Yeah. - But big? Buff?

- No, like fat. - Oh.

Chef Works catalogue

came and did a photo shoot at our restaurant.

Seeing that go out to millions of people,

and having friends call me

and say, "Hey, looking good in that magazine, fatty."

That lead to losing 70 pounds in a little under two years.

- Oh, they closed the highway.

- Uh-oh, we're gonna get there a lot later.

- We turn the corner, and I see a Texas State Trooper,

and he's, like...

, man.

I've been pulled over in San Antonio.

He wrote me a nice, big ticket.

I remember it being pretty expensive,

which is why I didn't pay it, and I'm pretty sure

I have a warrant out for my arrest in Texas.

- Texas Highway Patrol, how you doing this afternoon?

- Um, I'm a little nervous now that I see you.

- Go ahead, get your driver's license,

proof of liability, and insurance.

- Oh, that's gonna be an issue.

- Tell you what, ma'am. Go ahead and pull over here

on the side of the roadway, if you would.

Guys, we are so busted.

- What is that over there?

I don't know.

As soon as we get closer,

I see Padma standing with somebody,

and I'm, like, "Oh, great."

We're in big trouble.

Good afternoon, chefs.

All:

- I wanted to add a little excitement

to your road trip.

- It's an honor to introduce

John Besh, chef and owner of Luke in San Antonio,

and August in New Orleans.

We get this reflection

off of John Besh's beautiful white teeth,

and his hair blowing in the wind and, wow,

John Besh is a handsome man, I'm not gonna lie.

Hey, chefs.

Welcome to your quickfire.

- This round of the competition

is about being resourceful and inventive.

Because, chefs...

This is your kitchen.

Pop your trunks.

What you see there are survival kits.

Your challenge is to make the best possible dish

with whatever you find in there.

The chef with the best dish will win $5,000

and immunity.

You have 30 minutes to cook the best dish you can.

Your time...

Starts now.

- First thing I do is I run to this cornfield

thinking that there might be usable corn because

fresh is always best,

and I want to show off to the judges

that I can be creative,

I can use what's around me.

Pretty dry.

- Pretty dry. I'll see if I need

to pop it as popcorn, but we'll see.

Chocolate?

It's got anything good?

Canned fruit,

garbanzo beans, peas, sardines.

Anybody want canned meat? - No.

Lemon pepper...

Our backpacks are full

of packaged, dried foods.

And we don't even have a cutting board.

This is just ridiculous.

Got chipotle.

- How are we supposed to cut?

- hurts, that's all I gotta say.

- 18 minutes. - 18 minutes!

- Dip mix? Why not?

- What the hell am I supposed to do

with a blueberry fruit strip? -

Guys.

I am freaking out about this challenge.

You get yours lit?

- The wind is blowing like crazy,

so these burners are not putting out as much heat

as I would like.

I've been camping but not like this.

12 minutes.

- Anybody have any vinegar or acid they're not using?

Awesome.

Chuy, whatcha doing?

- I see black-eyed peas and rice and trout,

and that's really all I got so far.

- I got green chilies in a can.

- Ooh, green chilies in a can.

- Here you go, mister. - Thank you, sir.

Dirty rice is one of those symbolic, creole dishes.

You know, it needs to be something

that's sort of, like, southern-ish

since I know John Besh is the judge.

It doesn't taste so bad.