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Clips from Top Chef - Texas Trailblaze-hers (S19E19)

"Ah, plating, why is it so tedious?"
Top Chef
"ASHLEIGH: Got some plates to clean over here."
Top Chef
"[timer beeping]"
Top Chef
"That is amazingly beautiful."
Top Chef
"PADMA: This is "Babe" Didrikson Zaharias."
Top Chef
"Mm."
Top Chef
"PADMA: Ashleigh, what did you make for us today?"
Top Chef
"I prepared candied pork with salt and vinegar potatoes,"
Top Chef
"killed lettuces and a little herb yogurt."
Top Chef
"Jae, what did you make for us?"
Top Chef
"I have seafood gumbo with okra kimchi."
Top Chef
"Babe's story inspired me."
Top Chef
"She's so strong and I wanted to highlight Chef Leah Chase"
Top Chef
"in New Orleans. [clears throat]"
Top Chef
"I try not to be emotional for today, so I'm sorry."
Top Chef
"PADMA: It's okay. We're all emotional. I get it."
Top Chef
"She is the reason that I'm here,"
Top Chef
"because she wrote me a letter for the visa"
Top Chef
"so that I could stay in America."
Top Chef
"And Chef Leah Chase used to tell me if the gumbo is not right,"
Top Chef
"she's going to punch me in my face today."
Top Chef
"[laughter]"
Top Chef
"I don't think you'll get punched in the face for this."
Top Chef
"-PADMA: Thank you, both. -TOM: Thank you."
Top Chef
"-JAE: I'm bawling. -[gentle laughter and chatter]"
Top Chef
"Nini, what do you think of Jae's gumbo?"
Top Chef
"I think it's very flavorful."
Top Chef
"I don't know if I would say that her inspiration"
Top Chef
"really is Babe as it is Leah."
Top Chef
"That's really fair."
Top Chef
"I'm obsessed with the okra kimchi."
Top Chef
"I think it's wonderful."
Top Chef
"I do think it's lacking a little bit in the depth"
Top Chef
"that you feel a gumbo broth is."
Top Chef
"This is probably the dish I was most excited about"
Top Chef
"'cause it's Babe."
Top Chef
"-And you're an athlete. -SHERYL: Yeah."
Top Chef
"Babe was a shero and I didn't really connect"
Top Chef
"their stories to Babe."
Top Chef
"I try really hard not to be so emotional."
Top Chef
"PADMA: What about Ashleigh's candied pork?"
Top Chef
"I think being visually impaired"
Top Chef
"and trying to cut that pork, I got really"
Top Chef
"nervous at the table, 'cause I thought my pork"
Top Chef
"-was about to fly off my plate. -[laughter]"
Top Chef
"And sure enough, it was very tough."
Top Chef
"There was so much vinegar."
Top Chef
"I do think that Ashleigh's dish was quite unbalanced."
Top Chef
"We have to be honest and you have to be able to say,"
Top Chef
""Your baby is ugly.""
Top Chef
"[raucous laughter]"
Top Chef
"It looks right, gotta taste it."
Top Chef
"Mm."
Top Chef
"♪♪♪"
Top Chef
"[timer beeping]"
Top Chef
"[upbeat music]"
Top Chef
"Wow. Buddha, tell us about your dish."
Top Chef
"My inspiration for Bessie Coleman"
Top Chef
"is that she went to France,"
Top Chef
"to get her international pilot's license"
Top Chef
"and she would become a stunt woman,"
Top Chef
"that her famous move was the figure of eight."
Top Chef
"So, on the dish, we have a poulet en vessie,"
Top Chef
"which is actually poulet en Bessie."
Top Chef
"So, with a Paris mash in the figure of eight to the way"
Top Chef
"that she would fly her plane, served with a sauce Robert,"
Top Chef
"corn with a [indistinct], which is a chicken mousse,"
Top Chef
"because of her native roots to America."
Top Chef
"Why the popcorn?"
Top Chef
"When you see brave Bessie fly, you're gonna need some popcorn."
Top Chef
"[laughter]"
Top Chef
"Hi, Luke. What did you make for us and why?"
Top Chef
"The time that Bessie Coleman left to Europe was around"
Top Chef
"the same time that I did to start my career,"
Top Chef
"basically, in culinary."
Top Chef
"So, I took one of the first"
Top Chef
"things that I learned there,"
Top Chef
"an emulsion made from oysters,"
Top Chef
"and then the last thing that I learned there,"
Top Chef
"which was curing fish in a brine of parsley"
Top Chef
"and then covered in a miso and seaweed."
Top Chef
"On top, I also have a fudge"
Top Chef
"that's made from a chicken reduction."
Top Chef
"Also some chicken crumbles and rye bread crumbles."
Top Chef
"-Thank you, both. -Thank you."
Top Chef
"Buddha's chicken dish was quite clever."
Top Chef
"The whipped potato with the figure eight that she does."
Top Chef
"It was delightful."
Top Chef
"When you think about someone like Bessie Coleman"
Top Chef
"who's doing very fancy tricks,"
Top Chef
"but there's no doubt that behind that there's a tremendous"
Top Chef
"attention to detail, which I can sort of feel in this dish."
Top Chef
"There's a lot of technique in this dish."
Top Chef
"And to get it done in two and a half hours"
Top Chef
"-is pretty remarkable. -I love it even more now."
Top Chef
"Luke's dish for me is less successful."
Top Chef
"I'm definitely missing some acid and some texture."
Top Chef
"I definitely felt like it needed the salt,"
Top Chef
"but I felt like Luke did a good job of trying to find"
Top Chef
"himself in Bessie's story, so I appreciated that."
Top Chef
"I thought that the dish fell a little flat."
Top Chef
"I did like the chicken skin rye moment,"
Top Chef
"but it needed-- it just needed more than that."
Top Chef
"I think it needed salt. It needed acidity."
Top Chef
"It needed brightness."
Top Chef
"You know, sitting next to this chicken dish,"
Top Chef
"just feels paltry, a little bit."
Top Chef
"No, the poultry's here."
Top Chef
"[laughter]"
Top Chef
"-Dad. -PADMA: Dad jokes."
Top Chef
"[chatter and laughter]"
Top Chef
"Should've had the fish on just a little bit longer."
Top Chef
"This has dried out a little bit."
Top Chef
"Nick, I'm giving you a little wipe here."
Top Chef
"-Thank you very much. -I got you, B."
Top Chef
"[timer beeping]"
Top Chef
"SHERYL: The potatoes are mushrooms."
Top Chef
"-CHRISTINE: That's cute. -Beautiful."
Top Chef
"Hello, everyone."
Top Chef
"I did a potato encrusted red snapper"
Top Chef
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