Latest news with #TopChefSeason22
Yahoo
3 days ago
- Entertainment
- Yahoo
'Top Chef': Big loss for Canadians just before the competition moves to Italy for the final
Lana's elimination in last week's episode of Top Chef Season 22 was certainly felt by the remaining chefs. But the competition must go on and this week, the chefs received mystery bags with foraging gear. It was exciting for some, an intimidating unknown challenge for others. As the chefs headed to Quarry Lake in Alberta, they met up with host Kristen Kish, who announced that there wouldn't be a Quickfire Challenge. Additionally, this is the last Elimination Challenge in Canada. Brenda Holder, Cree knowledge keeper of traditional medicine owner, Mahikan Trails, was on site to tell the chefs about her family's lineage of people who survived on the land. And Tracy Little, chef and owner of Sauvage restaurant, and master forager, also greeted the competitors. Each chef had to create a dish using foraged ingredients, with Brenda and Tracy there to assist. They also had $200 to shop for remaining ingredients and there was an additional pantry of foraged ingredients. For Massimo, who won last week's challenge, he had an additional 30 minutes to cook. There was also $10,000 up for grabs for the winner. Joining the judges table this week, Nicole Gomes, chef and co-founder of Cluck n Cleaver, Paul Rogalski, chef and co-owner of Rouge restaurant and co-host of Wild Harvest, Scott Iserhoff, chef and founder of Pei Pei Chei Ow, and Indigenous herbalist Matricia Bauer. The dishes each chef made, and the feedback from the judges, was as follows: Tristen — "OG Jerk" pork, plantain miso glaze, Quarry Lake callaloo and coal roasted roots — Brenda liked that she could really taste the land in the dish, Gail Simmons loved the sweetness in the sauce and the balance with the pork and greens César — Mushroom trompo, mushroom pibil broth and toasted ants — Scott loved the soup, Kristen said the dish was "completely dialled in" Bailey — Lamb spiedino with grilled dandelion salad, "cowtown" cowpeas and thistle root purée — Brenda loved the lamb, Nicole said the peas were a little too crunchy Shuai — Roasted cabbage with rose hip-glazed pork belly, sour cabbage broth, lovage and thatching ant togarashi — Scott highlighted how much flavour was in the dish, Brenda loved how nicely the flavours played together, Gail said it was "excellent" and Tom Colicchio was "absolutely loving it" Massimo — Grilled trout with mustard sauce, smoked potato purée and bannock with wildflowers — Gail said the bannock felt very "intense," Nicole said it was a very "elegant" dish Shuai won the Elimination Challenge, securing his spot in the final in Milan and receiving $10,000. But Massimo, the one Canadian chef in the competition, didn't get the chance to leave the country, eliminated from the competition. And so the "Destination Canada" season of the show continues, without a Canadian chef.
Yahoo
02-05-2025
- Entertainment
- Yahoo
'Top Chef' stars face 'make or break moment' with Restaurant Wars, but personal loss left judges in tears
Things took a dramatic turn this week in Top Chef Season 22. Both in the competition and an unexpected update from home for one chef. The guest judges this week were Top Chef Season 11 finalist Nina Compton, chef and owner of Compère Lapin in New Orleans, Louisiana, and Top Chef Canada judge, and CEO and founder of Gusto 54 restaurant group, Janet Zuccarini. They were there to reveal the Restaurant Wars Elimination Challenge, the "make or break moment" for a lot of Top Chef contestants, as host and former contestant Kristen Kish highlighted. In teams, the chefs had to create their own restaurant concept in just 24 hours, a three-course menu with two options per course. Team 1 was Shuai, César, Bailey and Paula, and Team 2 was Lana, Vinny, Massimo and Tristen. The winning team received $40,000. For Team 1, there was consensus to do family style Latin-Italian "grandma" restaurant called Nonna Pipón. And the team seemed to all be on the same page when setting up the restaurant and developing the menu. Tristen, who had immunity from the previous challenge, took the role of executive chef for Team 2, coming up with the idea to a vegetable-forward menu, even though Massimo didn't seem to be on board. Generally speaking, it was clear that there were more tensions in Team 2, from the menu creation to choosing the decor and tableware for their restaurant, which they called Phlora + Phauna. But a sad turn in the competition came when Tristen was told from production that he got a call from home that there was a family emergency. Tristen's step-father had a stroke and was put in an induced coma, but his mom said he wouldn't want Tristen to leave, so he returned to the competition. Then Tristen shared that his step-father died that night. "When somebody believes in you that much, you don't want to let them down," Tristen said. "And so I did not want to disrespect my family by giving up." The dishes each chef created, and judges feedback, were as follows: Nonna Pipón Bailey — Chipotle chorizo arancini with tonnato aioli — Nina highlighted that the breading wasn't too heavy, Gail Simmons said the chorizo was a really powerful flavour Shuai — Frutti di mare with aguachile and chicharrón — Tom Colicchio identified that the seafood was bland César — Ancho braised short rib with polenta, ricotta salata and roasted apples — Nina said the short rib had a lot of flavour, but the consistency of the polenta was "off-putting" Bailey — Cannelloni al forno with toasted pepitas and almond romesco — Tom wanted the sauce to be smoother and Gail added that she had full almonds in her dish Paula — Torta di noci with tres leches — Nina said it was too dense César — Churros with pistachio crème anglaise — Nina said it was dry, Kristen added it was the consistency of a biscuit For Nonna Pipón, the judges wanted Shuai to do more to greet them and explain the food, taking on the role as front of house. And Janet noted that the table was missing sharing utensils to serve the family style food. Phlora + Phauna Lana — Cured and smoked trout with potlikker consommé — Nina enjoyed the broth but didn't like raw greens, Kristen added that the consommé was "beautiful" Tristen — Grilled mushroom escovitch with Canadian bay scallop, ajo blanco and dawadawa — Janet highlighted that it was subtle and light, but also rich and savoury, and Tom said he saw Tristen's "finesse" Lana — Potato celery root and truffle pithivier with lamb jus — Kristen commended the chef's technical work, but Tom said the dough could have been cooked more Vinny — Butternut squash confit with grilled pork and XO sauce — Nina said the pork was perfectly cooked and the squash was excellent Massimo — Corn crémeux with corn ice cream, grilled blueberry condiment and blueberry crisp — Kristen stressed that it was "stunning" and Janet said the corn was "perfectly made" Tristen — Milk chocolate custard with "dirt" chocolate and caramelized parsnip — Nina said it was very decadent, Gail said it was very balanced For Phlora + Phauna, Janet wanted to see Massimo's service more "refined," instead of kneeling and leaning on the table of the guests. The judges also criticized him hovering around their table. But they enjoyed that each chef introduced their dish. Phlora + Phauna was the favourite restaurant, leaving Nonna Pipón up for elimination, and Paula was eliminated.
Yahoo
11-04-2025
- Entertainment
- Yahoo
'Top Chef' recap, Season 22 Episode 5: Double elimination after competitors stepped into Toronto kitchens
In last week's episode of Top Chef Season 22 (Top Chef: Destination Canada), we found out that after Last Chance Kitchen, either Zubair or Bailey would return to the main competition. Making that the big question mark heading into Episode 5. Bailey was the chef who joined the rest of the competitors, with everyone noticing a change in her demeanour. She had a renewed focus and returned ready to take on the competition. But the surprises didn't end there. Kristen and Gail revealed to the chefs that there wouldn't be a Quickfire Challenge this week. Instead, they were tasked with venturing out to Toronto's neighbourhoods to work in different restaurants. The chefs had to draw knives to determine what cuisine they would be experiencing. Greek (Tristen and Bailey at Soulas), Indian (Vinny and Lana at Dil Se), Filipino (Henry and Shuai at BB's), Thai (Katianna and César and Kiin), Portuguese (Kat and Corwin at Mercado ) and Caribbean (Paula and Massimo at Miss Likklemore's). Kristen stressed that cooking in these restaurants and learning from these local chefs was very important, because it was a double elimination episode, with both people in a team going home. The Elimination Challenge required the chefs to make a dish inspired by what they learned on the line at their respective Toronto restaurant. The chefs had to serve 150 guests at The Bentway, in addition to the judges. This week, Top Chef alum Sara Bradley joined the judges panel. Due to Tristen's win last week, he had immunity, along with his partner Bailey. Overall, things were pretty tame in each team. The biggest setback was really for Kat and Corwin, because the Whole Foods where the chefs do their shopping didn't have salted cod. The dishes each team created, and judges feedback, were as follows: Paula & Massimo — Braised short rib with grilled flatbread, escabeche with sweet plantain vinegar — Tom said it was a little dry and Gail said she was missing the acidity Kat & Corwin — Cod and shrimp bomba with saffron aioli, smoked roe, piri piri and pickles — Sarah liked the big pickles, but all the judges were in agreement that the texture was too wet Katianna & César — Pad Thai glazed tenderloin, pickled mushrooms and butterfly pea flower pickles — Sarah said it was a little sweet, but Tom added that there was still a nice heat, and Gail highlighted that there was a lot of "variation of flavour" Lana & Vinny — Chicken Kamasutra with curry hollandaise, chicken skin and flatbread — Sarah said the curry hollandaise didn't pack as much of a punch as they wanted and Tom said the hollandaise just wasn't necessary Henry & Shuai — Arroz caldo with roaster pork kare-kare, fermented pickles and bagoóng xo sauce — Gail and Tom said the meat was a little overcooked Bailey & Tristen — Grilled octopus with kalamata caramel glaze and charred green olive honey relish — Sarah said the octopus was cooked well, Gail said there was a nice sweet and saltiness Tristen and Bailey, and Katianna & César had the favourite dishes of the day. Tristen and Bailey were the winners, meaning they were awarded back-to-back immunity. Kat and Corwin, and Lana and Vinny, were up for elimination, but ultimately Kat and Corwin were eliminated, having to move to Last Chance Kitchen.
Yahoo
11-04-2025
- Entertainment
- Yahoo
'Top Chef' recap, Season 22 Episode 5: Double elimination after the competitors stepped into Toronto kitchens
In last week's episode of Top Chef Season 22 (Top Chef: Destination Canada), we found out that after Last Chance Kitchen, either Zubair or Bailey would return to the main competition. Making that the big question mark heading into Episode 5. Bailey was the chef who joined the rest of the competitors, with everyone noticing a change in her demeanour. She had a renewed focus and returned ready to take on the competition. But the surprises didn't end there. Kristen and Gail revealed to the chefs that there wouldn't be a Quickfire Challenge this week. Instead, they were tasked with venturing out to Toronto's neighbourhoods to work in different restaurants. The chefs had to draw knives to determine what cuisine they would be experiencing. Greek (Tristen and Bailey at Soulas), Indian (Vinny and Lana at Dil Se), Filipino (Henry and Shuai at BB's), Thai (Katianna and César and Kiin), Portuguese (Kat and Corwin at Mercado ) and Caribbean (Paula and Massimo at Miss Likklemore's). Kristen stressed that cooking in these restaurants and learning from these local chefs was very important, because it was a double elimination episode, with both people in a team going home. The Elimination Challenge required the chefs to make a dish inspired by what they learned on the line at their respective Toronto restaurant. The chefs had to serve 150 guests at The Bentway, in addition to the judges. This week, Top Chef alum Sara Bradley joined the judges panel. Due to Tristen's win last week, he had immunity, along with his partner Bailey. Overall, things were pretty tame in each team. The biggest setback was really for Kat and Corwin, because the Whole Foods where the chefs do their shopping didn't have salted cod. The dishes each team created, and judges feedback, were as follows: Paula & Massimo — Braised short rib with grilled flatbread, escabeche with sweet plantain vinegar — Tom said it was a little dry and Gail said she was missing the acidity Kat & Corwin — Cod and shrimp bomba with saffron aioli, smoked roe, piri piri and pickles — Sarah liked the big pickles, but all the judges were in agreement that the texture was too wet Katianna & César — Pad Thai glazed tenderloin, pickled mushrooms and butterfly pea flower pickles — Sarah said it was a little sweet, but Tom added that there was still a nice heat, and Gail highlighted that there was a lot of "variation of flavour" Lana & Vinny — Chicken Kamasutra with curry hollandaise, chicken skin and flatbread — Sarah said the curry hollandaise didn't pack as much of a punch as they wanted and Tom said the hollandaise just wasn't necessary Henry & Shuai — Arroz caldo with roaster pork kare-kare, fermented pickles and bagoóng xo sauce — Gail and Tom said the meat was a little overcooked Bailey & Tristen — Grilled octopus with kalamata caramel glaze and charred green olive honey relish — Sarah said the octopus was cooked well, Gail said there was a nice sweet and saltiness Tristen and Bailey, and Katianna & César had the favourite dishes of the day. Tristen and Bailey were the winners, meaning they were awarded back-to-back immunity. Kat and Corwin, and Lana and Vinny, were up for elimination, but ultimately Kat and Corwin were eliminated, having to move to Last Chance Kitchen.
Yahoo
11-04-2025
- Entertainment
- Yahoo
'Top Chef' recap, Season 22 Episode 5: Double elimination after 150 bites inspired by Toronto's culinary scene
In last week's episode of Top Chef Season 22 (Top Chef: Destination Canada), we found out that after Last Chance Kitchen, either Zubair or Bailey would return to the main competition. Making that the be question mark heading into Episode 5. Bailey was the chef who joined the rest of the competitors, with everyone noticing a change in her demeanour. She had a renewed focus and returned ready to take on the competition. But the surprises didn't end there. Kristen and Gail revealed to the chefs that there wouldn't be a Quickfire Challenge this week. Instead, they were tasked with venturing out to Toronto's neighbourhoods to work in different restaurants. The chefs had to draw knives to determine what cuisine they would be experiencing. Greek (Tristen and Bailey at Soulas), Indian (Vinny and Lana at Dil Se), Filipino (Henry and Shuai at BB's), Thai (Katianna and César and Kiin), Portuguese (Kat and Corwin at Mercado ) and Caribbean (Paula and Massimo at Miss Likklemore's). Kristen stressed that cooking in these restaurants and learning from these local chefs was very important, because it was a double elimination episode, with both people in a team going home. The Elimination Challenge required the chefs to make a dish inspired by what they learned on the line at their respective Toronto restaurant. The chef had to serve 150 guests at The Bentway, in addition to the judges. This week, Top Chef alum Sara Bradley joined the judges panel. Due to Tristen's win last week, he had immunity, along with his partner Bailey. Overall, things were pretty tame in each team. The biggest setback was really for Kat and Corwin, because the Whole Foods where the chefs do their shopping didn't have salted cod. The dishes each team created, and judges feedback, were as follows: Paula & Massimo — Braised short rib with grilled flatbread, escabeche with sweet plantain vinegar — Tom said it was a little dry and Gail said she was missing the acidity Kat & Corwin — Cod and shrimp bomba with saffron aioli, smoked roe, piri piri and pickles — Sarah liked the big pickles, but all the judges were in agreement that the texture was too wet Katianna & César — Pad Thai glazed tenderloin, pickled mushrooms and butterfly pea flower pickles — Sarah said it was a little sweet, but Tom added that there was still a nice heat, and Gail highlighted that there was a lot of "variation of flavour" Lana & Vinny — Chicken Kamasutra with curry hollandaise, chicken skin and flatbread — Sarah said the curry hollandaise didn't pack as much of a punch as they wanted and Tom said the hollandaise just wasn't necessary Henry & Shuai — Arroz caldo with roaster pork kare-kare, fermented pickles and bagoóng xo sauce — Gail and Tom said the meat was a little overcooked Bailey & Tristen — Grilled octopus with kalamata caramel glaze and charred green olive honey relish — Sarah said the octopus was cooked well, Gail said there was a nice sweet and saltiness Tristen and Bailey, and Katianna & César had the favourite dishes of the day. Tristen and Bailey were the winners, meaning they were awarded back-to-back immunity. Kat and Corwin, and Lana and Vinny, were up for elimination, but ultimately Kat and Corwin were eliminated, having to move to Last Chance Kitchen.
