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Clips from Top Chef - Primal Instincts (S19E19)

"Brown team."
Top Chef
"There's a lot of steaks in the chuck that we could do."
Top Chef
"We're going to go with the chuck."
Top Chef
"Who would you like to follow you?"
Top Chef
"The green. Okay."
Top Chef
"Thank you. What's left on the board"
Top Chef
"is the sirloin cut or the round."
Top Chef
"The round, the back of the leg, so they're tougher cuts of meat."
Top Chef
"Green team will do the sirloin."
Top Chef
"Okay. Red team, that leaves you with the round."
Top Chef
"- Awesome. I love the round. - Good."
Top Chef
"I remember our first challenge on my season"
Top Chef
"where we were in teams, but we all"
Top Chef
"had to collaborate to make one dish."
Top Chef
"So I feel like this is quite a luxury"
Top Chef
"to all be able to create your own dishes,"
Top Chef
"tying them all together to tell a full story."
Top Chef
"Okay, chefs, good luck."
Top Chef
"Thank you. We'll see you tomorrow."
Top Chef
"Thank you."
Top Chef
"So I'm trying to do a take on au poivre."
Top Chef
"Like, just a peppercorn sauce, perfectly cooked steak."
Top Chef
"- Super simple. - What would be a flavor"
Top Chef
"that we could take through whole thing?"
Top Chef
"Peppercorn. We could do a peppercorn tasting."
Top Chef
"I love it. - That's something that could be,"
Top Chef
"like, a really nice oil finish."
Top Chef
"My last challenge wasn't the best, but getting"
Top Chef
"a good piece of meat where I could have a little"
Top Chef
"more clarity to think, a little bit more time,"
Top Chef
"I know I can organize myself better."
Top Chef
"My dish is going to be a kitfo,"
Top Chef
"so that's essentially like a beef tartare."
Top Chef
"Lebanese?"
Top Chef
"It's West African. That's cool."
Top Chef
"What were you thinking of making?"
Top Chef
"Italian."
Top Chef
"I can cook Italian food."
Top Chef
"So we got ribs. Maybe we do a roll."
Top Chef
"I'll do the tartare, I can make a tartare."
Top Chef
"I'm gonna do that."
Top Chef
"And then, I might be crazy but in England,"
Top Chef
"there's a dessert called spotted dick."
Top Chef
"How do you spell that?"
Top Chef
"All right, look at this guy"
Top Chef
"riding on the wild side with immunity."
Top Chef
"Usually, like fruit's in there."
Top Chef
"Like, we can use beef fat and you know, it makes sense--"
Top Chef
"We're just going to say it over and over again--"
Top Chef
"Whenever I've been an executive chef or a head chef,"
Top Chef
"I've always always done the pastry menu."
Top Chef
"It's the most creative part of cooking."
Top Chef
"You want to take a risk. Now's the time."
Top Chef
"Everyone knows what you wanted to cook, or?"
Top Chef
"I can do, like, a quick marinade on the top round steak,"
Top Chef
"slice it really thin and do spring rolls."
Top Chef
"I wanted to do, like, a rice dish, kind of soup--"
Top Chef
"Soup with--"
Top Chef
"Rice. With rice."
Top Chef
"More like an Asian flavor."
Top Chef
"All right, let's do it, then. Yeah."
Top Chef
"I am concerned"
Top Chef
"that our cooking styles are so different."
Top Chef
"I would really like to do a pasta for a second course."
Top Chef
"Is it going to be more like a wonton?"
Top Chef
"More like a pasta."
Top Chef
"It will be filled, but it will be Asian flavors."
Top Chef
"I feel like it feels separated."
Top Chef
"I can definitely use some, like, Napa cabbage or some bok choy,"
Top Chef
"or something fresh to put in my pasta."
Top Chef
"Growing up in North Dakota was incredibly rural."
Top Chef
"Everyone has a farm. Everyone has a ranch."
Top Chef
"We had steak multiple times a week"
Top Chef
"and it's served with a baked potato."
Top Chef
"And so, I want to represent that."
Top Chef
"But I also need to put a spin on it"
Top Chef
"with this Asian flair"
Top Chef
"that the other two team members are excited about."
Top Chef
"All right, guys. Let's go."
Top Chef
"Sorry, sorry."
Top Chef
"I'll start grabbing herbs."
Top Chef
"Is it possible to try this cheese?"
Top Chef
"Tuna done. Carrots. Did you get--"
Top Chef
"I got my carrots."
Top Chef
"My culinary style is very simple. It's very rustic."
Top Chef
"So, I've decided that I'm going to make gnocchi."
Top Chef
"Hey, where's your flour?"
Top Chef
"When I was working at Octavia,"
Top Chef
"we got a Michelin star,"
Top Chef
"but it wasn't my restaurant."
Top Chef
"Working for someone highly acclaimed"
Top Chef
"puts you in this place where you know,"
Top Chef
"you kind of live behind their shadow."
Top Chef
"There are usually, like,"
Top Chef
"really small packages of mustard seeds."
Top Chef
"I just want people to know who I am through my food."
Top Chef
"19 minutes!"
Top Chef
"Um, olive oil, onion, carrot, celery,"
Top Chef
"bok choy, 00 semolina."
Top Chef
"I want to bring out my love for Italian food"
Top Chef
"but my team really want to go an Asian route."
Top Chef
"Jae, Jae and Stephanie, you guys got scallions?"
Top Chef
"So I'm making seared top round roast"
Top Chef
"with sweet potato purée and braised bok choy."
Top Chef
"Need to get a good olive oil."
Top Chef
"It's not our money."
Top Chef
"We're going to try to treat it"
Top Chef
"as courses so I'm going to do,"
Top Chef
"like, the first, little small course."
Top Chef
"Then, she's gonna bump it up to salad"
Top Chef
"and then he's going to make a braise,"
Top Chef
"something really filling at the end."
Top Chef
"Anybody see garlic anywhere?"
Top Chef
"I'm a little worried because the only thing"
Top Chef
"that we have all agreed upon"
Top Chef
"is three different preparations of the steak:"
Top Chef
"Seared, char grill and braised."
Top Chef
"So you got your salads"
Top Chef
"Is it really cohesive? I don't know."
Top Chef
"Anything else? I'm good."
Top Chef
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