Top Chef

Previously on Top Chef...

Had you been able to get all your ingredients

on the plate,

you would've won this by a mile.

- I would like to have immunity.

Ugh.

- The quail egg symbolizes the baby

that was inside her when she got slaughtered.

You went there.

I'm gonna have maggots.

- They want it to be wicked nasty.

Bring me more heart.

Man, these guys are gnarly.

- You're scared, and that's good.

- It's basically a horror movie.

- Do I get the head of the chef

on a silver platter?

We were really impressed by all of your dishes.

Our winner tonight is Paul.

Thank you.

- Beverly, please pack your knives and go.

Six 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 ==

- The thing about Bev is that her plates

came out perfectly balanced.

I'm going to miss Bev.

But some of the other chefs probably won't miss her so much.

- I'm Beverly. "Here's your halibut."

Lindsay's.

- He's making fun of me, 'cause I rarely lose my ,

but I sure did that night.

I am probably one of the most diplomatic people.

But don't screw with my food

when you're representing me, while I'm representing you.

That's all.

Oh, my God.

- I just wanted to take a moment

to thank you so much.

That meal was spectacular.

I am such a nerdy fan,

but I just want to say thank you so much

for listening to someone who just really loves food.

I don't know anything except that I was blown away

by what you guys did.

And good luck in the competition.

- Thank you. - Thank you.

- Thank you so much. - Break a leg.

- Thanks. - All right, thank you.

- Bye. Thanks for having me.

- I love her. - Wow.

- I was a fan. Bigger fan now.

Bigger fan.

Final seis.

- Top six. - Cheers.

Same here.

Another day in the life.

I was in the bottom of the wicked challenge.

So I really need to step up,

because one mistake can send you home.

Come on, girls.

Mm-hmm.

We walk into the kitchen,

and there's Padma, Emeril, and Cat Cora,

known for her Southern Greek food.

I'm so excited.

She's one of the fiercest chefs around.

Good morning, chefs.

- Hi, good morning. - Good morning.

- Meet Cat Cora, co-host of Bravo's new

competition show,

Around the World in 80 Plates.

- Morning. - Chef.

- And of course, the great Emeril Legasse.

Morning, chefs.

Morning.

- Let's divide into three teams of two.

Grayson with Chris.

Paul, you and Ed.

And Lindsay and Sarah, you're the last team.

Here on Top Chef,

we really value speed.

So this challenge will test your technical precision

against the clock.

How are we feeling about these teams?

- Fine. - Great.

I'm about to puke.

Whenever Ed and I get teamed up,

I feel like I'm bad luck.

In the chili cook-off, we worked together.

We thought we were gonna win.

Then the steak dinner, Ed goes to the bottom.

I just haven't gotten that-- that groove with Ed.

- We'd like you to prepare a dish

highlighting the ingredients in front of you.

Each team has 40 minutes

to peel, de-vein, and butterfly two pounds of shrimp...

Shuck a crate of corn,

and make a pound of perfect fettuccine.

Once you're done, whatever time you have left

is all you'll get to cook your dish.

We'll check your work.

If we approve, you can begin cooking.

Immunity is off the table from here on out.

But the winning team will receive

10,000 smackeroos, furnished by Healthy Choice.

Please take your stations

and put on your aprons.

Your time starts now.

- Sarah, about how long do you think that'll take?

- The dough's gonna come together in just a minute.

The difficulty in making a pound of pasta

is that you need to let your pasta rest

before you start rolling it out, and I don't know

if we're gonna have enough time to do that.

- Oh, Sarah's immediately gone for the pasta.

- Mm-hmm. Get your pasta drying.

Ed's doing it too.

- Go, Jonesy, go, Jonesy, go.

Chris and I don't really talk about it.

I immediately go to the pasta.

He immediately goes to the corn.

30 minutes.

While my pasta is resting,

I'm going to start on the shrimp.

The fastest method is to de-shell it,

then de-vein everything,

and then butterfly everything.

- They're not so clean, huh? - No.

I heard once that it's the males that are real dirty.

- Oh, really. - Yeah.

- Always. - Wow.

Grayson talks a lot.

And it slows you down.

- Maybe he just made it up, but I don't know.

- Can I get a check on shrimp, please?

- Butterflying looks good. - Yep.

Lindsay, yep. Shrimp is good.

Thank you.

- How are we looking on pasta, Ed?

- Pasta? I'm ready to roll fettuccine right now.

- Go, baby. Go, go, go.

Paul's got you.

Go, go, go.

Ready?

Stop saying that.

I'm going as fast as I can.

Grayson keeps riding me.

I believe that fast is slow and slow is smooth.

I don't want to have to redo the whole thing

for one hair.

Uh, corn check, please.

Go faster, Chris.

- I'd go back and check your corn, chef.

Got it.

- Here you got a lot of corn left on these.

Go in and just do a little cleanup on 'em.

Thank you, chef.

I'm like, "ah,."

The longer that we take

to make our mise en place,

the shorter we have to cook.

- Done on corn. Can I get a judge check, please?

- Yep, Chris, good job on your corn.

You can move on. - Thank you.

Check on pasta, please.

Looks pretty good.

- Sarah, your pasta is good. You can move on.

Thank you.

- Make sure you get 'em all off.

- I think she didn't add enough moisture,

and then she added too much flour.

- Pasta check, please. - All right.

All right, you're good. - All right.

- Looks good. You can move on.

Corn check..

Much better.

All right, you're good. Move on.

- All right. Check corn, please.

Aw, man.

- You're good to cook, ladies. - All right, Linds.

Damn, they're already done?

- Pork, yes or no? No?

Pork?

We finish our mise en place, and it looks like

we're way ahead of the other teams right now.

I think we're looking really good.

Got corn everywhere.

Judges, shrimp check, please.

Good by me.

- Thank you, chefs. - You can go on.

Thank you, chefs.

Shrimp check, please.

Yeah, they're clean.

- You can move on. - Start your cooking.