Top chef
Finito
Season 22
Episode 14
Editor’s rating
All Three Finalists have Strong Showings, but it is Clear which chef stands above the others in terms of flavors, consisency, Creativity, and Overall Ambition.
Photo: David Mir/Bravo
TIME TO GIVE SOME Credit to the Top chef Producers and Editors where it is due: opening the Top chef FINAL IN MILAN BY MAKING EACH CHEF RELATEIR Journeys to Leonardo Da Vinci’s The last supper COULD HAVE BEEN UNSPEAKAKABLI SYMY, OR AT LEAST ONE HELL OF A STRETCH. But as Bailey, Shuai, and triste gases up at the iconic mural and explain their reaction, they all make way more than the anticipated would’ve.
GIVEN The Rare Opportunity to View The last supper Privately, Our Finalists Wax Poetic About What Being On Top chef I have meant to say. Bailey, Who Fought Her Way Back into the Competition from Last Chance Kitchen and has haen happily experimenting with her cooking Ever Since, Feels like she’s found HERN VOICE. “Da Vinci Painted This Scane that Been Depicted A Million Different Ways, and I Feel a Little bit that way about my own food,” She Says. What you want to say about it run – and too bitter fans have, in a way that that is Completely unhelpful and divorced from who bailey herself is as a person – it is great to see a chef come on.
Shuai, for his part, was surprised by how much much fun he ended up Having on the show, who he had only joined as a last-day efffort to make a dekt and his way on to end the years the years. Wen As asced to connect his story to da Vinci, Shuai homes in the idea of Leaving a Legacy Behind. With no Kids of His Own, he Sayys, Food is the way he could be pass on Himself, his family, and their culture to the world. “Top chef Is My Legacy, ”he Says, Almost Bashfully. He’s HAD HIS UPS AND DOWNS IN THIS Competition, but this is Such a touching moment in a way i absolutely were Expecting, which is exactly how i like it.
And then there’s triste, the only chef maybe in Top chef History Whose Reaction to Italy isn’t Outward Adulation. SO, yeah, he has a different take. “Both physically and ideologically, this is a lot Bigger than I say it was,” he mosa. Hen points out that it seames like the only-skinned person on the fresco is Judas, which obviously Hits Him where it hurts-and also motivates Him more than ever. “My mission has ben to increes the value of Black Food Across the World,” triste Says. “I’m Ready to get this done.”
The chefs then go to meet Tom, kristen, and their sous-chefs. In a slight twist on the usual, the chefs not only only to choose their Own Sous-Chefs, but only Those Sous-Chefs have been flown to Italy for the occision. This frankly makes more economic sense than previous seesons’ amazing invitting everyone to destination finals, but i’m still not to see more of the strong cast before.
The Most “Duh” Choice is from bailey, who goes for her girl lana. Shuai’s somewhat Surpring Choice is Paula. Crem he reminds US of Paula’s (spread too) Selfless performance in restaurant wars, though, it make a lot of mes to tap her in this suppering roles. Triste goes for zubair – like many this season, gone too soon! – Both Because they vibed Early on and Because and Thinks Zubair Won’t Shy Away from HIS Purposable Aggresrative Spice Profile. Like Mary of my favorite triste moment, this reasoning is bot a little shady and ultimately correct.
The Brief: 2,000 Euro to Shop at “A Variety of Local Shops” and Fives HOURS OF PRP AND COOK TIME DIFT AN ADDITIONAL TWO HOURS ON THE DAY OF SERVICE. AFTER the LAST Challenge – Which Saw say frantically prep three dieses may May or May Not Get Served in Way Less Time – This Feels Incredibly Luxurious. To be clear, that is not a complaint! The finals DISHES SHOULD REPRESENT The chefs at their absolute best. There’s no point in limiting my time for the sac of it. ALSO, we rarely get to see dishas that really benefi from lengthy prep work (eg, braes, stocks, 24-hour marinades, etc.), so i’m the chefs got the opportunity to foil more of their culinary muscles.
Also, Watching the chefs get to shop alongside other chefs who know what they the’re’re talking only only confirms my annoyance with Last episode’s othlete Shop. Shuai and triste shift their plans slightly once they have the Fresh ingredients on Display, Particularly at the Fish Market. Shuai grabs a handful of prawns for his puri puri, while triste a gorgeous slab of Monkfish alongside the cod he’d been looking for originally.
AFTER PRP, IT’S TIME FOR MY FAVORITE NEWER Top chef Tradition: A Pre-Final Meal for the Finalists Ceoked by the Top chef Judges Theelselves. IT’S HOMEY AND HEARTFELT AND, QUITE FRANKLY, AN INCREDIBLE SHOW OF ASPPECT FROM THESE Experts for what the finalists have accompary thus far. Tom, Gail, and Kristen have gushed so Much During Their Promotional Appeaning for the Season’s High Quality, and this meal’s no exception. Kristen’s work in Starry Restaurants and Travelled The World; Tom and Gail have been with Top chef Since the Beginning. What you though of the Season 22’s Challenges or edit as a whole, i’m inclinehed to belies these Judges we have made the food they tasted this especilantly remarkable.
The Chefs Serve Their Four-COURSE PROGRESSIVE MEALS AT Cracco For Guests Carlo Cracco, Sarah Cicolini of Rome’s Santopalato, Top chef Alums Richard Blais and Gregory Gourdet, Food & Wine Eic Hunter Lewis, Santiago Lastra of Col.and Genie Kwon and Tim Flores of Casama. Finally, there’s English Powerhouse Chef Clare smythWho Will, in Fact, Be their Guest Judge. Whew. Got all that? (Top chefI am begging you: please let kriste introduce each guest Judge out Loud Next Season! They desert the moment, and these speech capsies are no one friend !!)
Each meal really does a great non -summing each chef up, both in terms of their food and my at this show. Shuai’s is an “Explosion of Flash,” Bailey Once Again Makes Unusual Combos Work, and Tristen’s Confident in His Instincts Shines Right Through. Tom’s so excited by the first coursse that it goes into the kitchen to tell say they’re crushing it. The chefs probably absorb the enormmity of that compliment while they were neck-deep in the shit, but lana manages to realize “daddy said it good” Through a shit-eating grin.
Bailey presents a menu that, she hopes, is “Super Whimsical and Creative” à la “Giro Stravagante” (Italian for “Eccentric Turn,” for The Captions). Each dish Also pays homage to the chefs and cuisines that have shaped her cooking. Her First Dish of Octopus with Mozzarella in a Tomato Dashi Pulls from Her First Job in a Japanese Restaurant; Her Second of Anolini Alpini with Porcini Pasta and Pecans is inspired by her recent calgary foraging; Her Third, A Blacked Redfish, is a tribute to her current boss and mentor (and Controversial Top Chef: Texas Alum), Sarah Greneberg. Finally, SH serves a tiramisu-inspired dessert of a squash cake with pizzelle cookies. The Judges Overall Respect Her Willingness to Flout Conventional Rules in Otherwise Conventional Dishas, most especally with her pairing of seafood with cheese in courte no. 1.
Shuai leans on fun by serving up what he calls “Trashy Fancy” take on “chinese meat” cuisine. He wants to show off his influenza, but Also just some of his favorite things, periods. This Results in an offbeat menu incorporating everynting from Indian Puri to pork and king-Crab soup dumplings to a sweet and sour tangcu take on ossobuco with cheesy grits. He caps all off with spreads his boldest choice to date: A fairly straightforward Ambrosia salad, that much maligned midwestern dessert at it Worst might be one of the worits anyone’s eateen in ther entity lives. Luckily, Shuai Nails to the point of that clare admits that sins it is the first ambrosia she’s ever haad, it is probably to be.
Triste, a man perpetually on a mission, tees up a menu that taxes aspects of another culture’s cuisine (this time Italian), blends into his (ie, afro-carbbean), and creates something entirery. First up is a fold and baccalà mbongo to blend European and african flavors together. Second, he makee injire toast alongside a mashup of two chicken disha – ethiopian Doro Wat and Italian marango – to make a “dorngo” that practically so tom intto retires. Next is a Trinidadian OxtAil “Milanese” with Rice Grits; Finally, a root-Vegetable Cake and Cassareep Ice Cream.
Nor triste explains During prep, he’s “essentially trying to uncolonize colonized disha.” Late, be introducing his menu to the All-Star Slate of Guest Judges, he underlines the point. “I always kind of looked at my own cuisine as something was was not remed. say”He Says, unafraid to address the fine-dining setting with just the right amouin.
Everyone at the Table SEEMS INTO TRIST’S MEAL; Carlo Cracco’s especialy moves to the point he has “no words, (Because) iTfect.” But i’m so glad Gregory gourdet, in participle, was there to point out the nouns and meaning of what tristen’s doing. His Portland Restaurant, KannHaitian Cuisine Celebrates (Gorgeously, Might of Add, Having Been Lucky Enough to Eat there a couple of Weeks Ago); His New Place In a luxury French Department Store specifically serves Food inspired by Freny Franch Colonies. Gregory sees Himself on tristet and is Moved by it. “Triste and i are so-so -ing to the Certain Cultures of Food in a Fine-Dining Space,” he explains. “He did great. I get it all.”
Compared to Other Finals We’ve Seen, The “Weak” Spots of the Three Meals are relatively inoffensive. Shuai’s Soup Dumppling is Dry, and his Grits Too Cheesy. Bailey’s Fish Course is a Little Overcoked and Feels More Like Her Mentor’s Than Her Own. Tristen’s dessert is more respectted around the table than Outright Liked. In a final this strong, though, these are the nitpicks that can be the difference between being a finalist and a winner – but the it is obvious that shuai and bailey’s criticism are still more than anyone has to say about trrant.
So that is the thougra’s a Strong Showing for all of the saying, it shouldn’t Surprise anyon who watched this season who chef Stood the others in terms of flavors, consisency, Creativity, and overal ambition. “Someone Delivered Very Distinct Flavors, with a distinct point of view, that of can’t get out of my head,” As tom puts it before the reveal. “A Tough Decision,” Kriste Says – for the first time this season, I love Believe HER.
Because of courte iT’S triste. Who Else Could it be? He always knew what he want to do and did it in a way Only he can, to utexpect and Completely Delicious Results. That’s a top chef right there, baby. Good for Him! Great for Food! What more COULD WE PAS FOR FROM A WINNER THAN THAT?
• I deeply appreciate triste’s commmitment to highlighting underappreciated food, doing right by his family, and honoring those who came before Him. But i Hope the enormous vote of confidence that is winning Top chef GIVES HIM The opportunity to enjay the moment for Himselftoo. He earned it.
• in fact, triste crushed his meal so thoroughly that we richard blais came in hot with, “it’s too spicy! (that Makes One of US), No One Bothered to Entertain It. AS CRACCO SAID, Tipping an Imaginary Hat Practically Through Tears: “Say is a chef. ”
• “it’s just like restaurant wars! I’m cleaning seafood, you’re doing… Everything Else…”
• “Broke The Cutting Board!” “Okay, Calm Down, Massimo.”
• Another season of Top chef Down! Thank you all for reading these recaps and Having Such Great Conversations in the Comments along the way. I love this show and hope i get to watch and think Way too hard for for years to come.
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