#2848 Top Chef S22E10 Part One: Season’s Eatings

Summary

Watch What Crappens – Episode #2848: Top Chef S22E10 Part One: Season’s Eatings

Release Date: May 19, 2025
Hosts: Ben Mandelker & Ronnie Karam
Podcast Series: Wondery
Episode Focus: Recap and analysis of Top Chef Season 22, Episode 10

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Introduction

In this episode of Watch What Crappens, hosts Ben Mandelker and Ronnie Karam dive deep into the tenth episode of Top Chef Season 22. Stripping away the usual bravado and culinary theatrics, the duo offers a candid and humorous take on the latest developments in the competition, highlighting standout moments, critiquing performances, and sharing their unique perspectives on the chefs' strategies and challenges.

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Episode Overview

Setting the Stage: Toronto Finale
The episode marks the penultimate stage of the competition, taking place in Toronto. Ben and Ronnie express their excitement and slight disappointment over the show's limited geographical exploration, noting, “Would have been nice if they had gone around Canada more” (05:03).

Remaining Contestants:
Six chefs remain in the competition, each vying for the grand prize of a quarter million dollars. The hosts highlight the emotional and psychological toll the competition has taken on the contestants, particularly focusing on Benny's transformation from a confident competitor to someone visibly drained by the challenges (07:02).

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Chef Performances and Challenges

Cesar’s Redemption:
Cesar makes a strong comeback after a brief elimination, impressing both the audience and judges with his innovative dishes. Ben remarks, "Cesar is going to do a thing with cheddar popcorn. He's going to basically cook it down into like a grits kind of thing" (25:40), showcasing his creativity and commitment to the competition.

Tristan’s Narrative Struggle:
Tristan faces criticism for overemphasizing narrative in his dishes. Ronnie humorously points out, “Just cook me some decent food. I don't want to eat your narrative” (07:02), highlighting the tension between culinary storytelling and pure taste.

Massimo vs. Tradition:
Massimo's approach to cooking emphasizes beauty and functionality over narrative, which puts him at odds with Tristan's philosophy. Ben notes, “Massimo's like, it's food. You take what's good and you make it” (08:00), contrasting it with Tristan’s poetic explanations.

Lana’s Waffle Maker Venture:
Lana chooses to pivot to using a waffle maker, creating a savory ham and cheese waffle. Ben critiques, "It's just a dry waffle," while recognizing the potential creativity behind her choice (26:05).

Quickfire Challenges:
The episode features two critical quickfire challenges:

1. Deponeur Challenge: Chefs must cook using only items found in a Montreal-style bodega, labeled in French. This tests their ability to adapt to a bilingual kitchen environment (16:51).
2. Sustainability and Seasons: A dual challenge where chefs must create dishes that reflect both sustainability and one of the four seasons, adding layers of complexity to their culinary creations (43:36).

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Notable Moments and Insights

Host Banter and Humor:
Throughout the episode, Ben and Ronnie infuse humor into their discussions, often mocking the chefs' choices and the show's production aspects. For example, Ronnie quips, “I love how you made a bougie name for a pig in a blanket, and it was delicious” (34:52), showcasing their lighthearted approach.

Judge Punky Johnson’s Influence:
Guest judge Punky Johnson adds an element of surprise and expertise, providing candid feedback to the contestants. Ben notes “15:05,” the omission of her SNL background, which becomes a running joke between the hosts.

Culinary Creativity vs. Practicality:
The hosts frequently debate the balance between innovative culinary techniques and practical, palate-pleasing dishes. For instance, Cesar’s “cheddar popcorn grits” is both praised for creativity and critiqued for practicality (25:40).

Elimination Reactions:
The show's emotional stakes are highlighted when discussing eliminations. Ben observes, “Vinnie looks crushed. Lana looks shell shocked” (08:00), emphasizing the personal impact of the competition.

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Conclusion and Teasers for Part Two

As the episode wraps up, Ben and Ronnie reflect on the culinary performances and set the stage for the next episode’s eliminations. They tease further analysis and humorous commentary in Part Two, encouraging listeners to stay tuned for the continuation of their Top Chef recap.

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Notable Quotes

• Ben Mandelker (07:02):
  “One of the gifts of this season has been watching this show drain the soul and confidence out of Benny.”

• Ronnie Karam (08:00):
  “You can make food without a fucking narrative, bro. Just cook me some decent food.”

• Ben Mandelker (34:52):
  “The creativity of taking popcorn, turning it into grits. I mean, wow. You need to be committed on that.”

• Ronnie Karam (57:15):
  “So he's making a farce, which is like, what? Seriously?”

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Final Thoughts

Watch What Crappens delivers an entertaining and insightful recap of Top Chef Season 22, Episode 10. Ben and Ronnie provide a blend of humor, critique, and genuine admiration for the contestants' efforts, making it a must-listen for fans eager to delve deeper into the culinary battles unfolding on Bravo.

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Next Episode Teaser:
Stay tuned for Part Two of this Top Chef recap, where Ben and Ronnie will continue their deep dive into the final challenges and the emotional rollercoaster leading up to the season finale. Don’t miss out on their unfiltered takes and exclusive insights!

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Quick Links:

• Support on Patreon for bonus episodes and exclusive content.
• Listen on Wondery or your preferred podcast platform.
• Join the Discord Community for real-time discussions with fellow fans.

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End of Summary

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Timestamps

• 05:03: Discussion on Toronto finale location.
• 07:02: Benny’s transformation and loss of confidence.
• 08:00: Triston’s narrative vs. Massimo’s approach.
• 16:51: Deponeur challenge with French labels.
• 25:40: Cesar’s cheddar popcorn grits.
• 34:52: Punky’s favorite dish and Cesar’s win.
• 43:36: Sustainability and seasons challenge.
• 57:15: Farce discussion and culinary terminology.

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Note: All timestamps refer to the podcast’s internal clock and correlate with the transcript provided.

Transcript

[Ronnie Karam]

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[Ben Mandelker]

No surprise there, because Wayfair has all things outdoor. I am in the market for a nice outdoor coffee table. And I know that I'm gonna get it from Wayfair because I already looked and there's like five different ones I'm ready to buy.

[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

All right. You know, we have been prime members forever.

[Ben Mandelker]

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[Ronnie Karam]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

I seriously go to Whole Foods all the time just for casual eating. You know, I love their buffet, the best salad bar in town. Or I go there when I'm having a few people over for all my appetizers, if you will. It's there for all of my needs.

[Ben Mandelker]

Are you going to make something with strawberries?

[Ronnie Karam]

Heck yes. A little shortcake in my life, of course.

[Ben Mandelker]

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[Ronnie Karam]

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[Ben Mandelker]

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[Ronnie Karam]

Watch what happens.

[Ben Mandelker]

Who cares what happens when there's so much that cr. Hello and welcome to Watch what Crap Ins, a podcast about all that crap on Bravo we love to talk about. I'm Ben Mandelker and joining me as usual is the one and only Ron and Ronnie Caram. What's up, Ronnie?

[Ronnie Karam]

Hello.

[Ben Mandelker]

How's it going today for you?

[Ronnie Karam]

Good. What's going on over there?

[Ben Mandelker]

Not much, just happy to talk some Top Chef. We had a wonderful time in Vegas this past weekend, which means we only have two shows left on our Mounting Hysteria tour. We have Seattle and Los Angeles in June. So go to watch whatcrappens.com to get tickets to those shows. We'd love to see you there. Also, patreon.com watchwarecrappins get access to all sorts of bonus episodes. For instance, we in the past we've done recaps of Traitors and the White Lotus. We've got Love island coming up this summer and currently we actually have a small little three part series of us driving across Texas, which is what we did last week. And we made that into a bonus, a three part bonus episode that also has a video component with crappins on demand. So go check that out. We had a lot of fun doing that. But for today we have Top Chef. We're down to just six chefs. Six chefs remain and we're gonna have. It's our final episode in Toronto. What'd you think about the episode, Ronnie?

[Ronnie Karam]

Good wine.

[Ben Mandelker]

Good. Yeah, it was fun. Would have been nice if they had gone around Canada more. I'm assuming the show had some budget Cuts or whatever. Because in the past, like, if they would have an episode in Texas or California, they go on these little road trips, and I sort of thought they would get out of Toronto and maybe go to Montreal or some other places, but they just really suck. Stayed in Toronto the whole time.

[Ronnie Karam]

I'm sorry, is Alberta not exciting enough for you?

[Ben Mandelker]

I am excited for the finale in.

[Ronnie Karam]

Calgary, but they visited the freeway underpass of that place.

[Ben Mandelker]

So I just wanted a little visit to Montreal. Is that so much to ask? Just go to Montreal. It's right there. It's a quick plane right away.

[Ronnie Karam]

But we did get a super attitude. Y Montreal French chef. I'm assuming she was Montreal because she was French. Is that bad? This lady was so funny on this episode. She's like, no, no. There need to be more.

[Ben Mandelker]

Yeah.

[Ronnie Karam]

Is missing something. It's there. It's food, but not good food.

[Ben Mandelker]

They've really been on a great run with the guest judges. You know, you have this lady. You had Janet Zuccharini. You had Erin Grinspan. Many people I would like to see more of.

[Ronnie Karam]

Yeah. All right, well, let's get going. So they've just kicked Cesar away for making his porcupine pineapple bowling ball flavored, you know, cracker or whatever he made last time. Make some crazy shit. So he left, and Vinnie and Lana come back. And so Bailey's like, did they bring up the quick fire challenge? Did they say anything about needing more lasagna from me? Because I'm gonna find a way to make it again.

[Ben Mandelker]

Yeah. And Vinny's sad because he was in the bottom again, and he's like, I don't like being on the bottom. He's like, you know, the last few challenges, I'm trying to forge a new path and create my own identity, but this time, I dodged a bullet. Or a laser. I'm figuring it out slowly but surely. One of the gifts of this season has been watching this show drain the soul and confidence out of Benny. Because in the beginning, he started off so cocky. He was like, we're gonna carve out apples. Everyone listen to me. We're gonna carve out apples and serve things in apples. Trust me, I know how to do it from Nomad. And now he's just like, I can't even make a bread laser anymore.

[Ronnie Karam]

Benny is a shell of a human being at this point. They're just sitting around talking. Vinnie looks crushed. Lana looks shell shocked. Bailey looks like she can't wait to make some kind of a pasta. And Masa Tristan's like, You know, I just. I can't. I can't make food without a narrative. Okay, Tristan, you know what? I like Tristan, but he's getting a little inside the actor studio for me. You know, when you watch that show and the actors are just like, unbearable because they think that they're so deep. Like, everything. It's like when I played Pretty Woman. Let me tell you how different. It's like, shut up. You played a hooker in an 80s movie or 90s movie. Okay, it's not that deep, but they get so deep about it. Tristan's kind of doing that. He's, like waxing poetic. A little too poetic for me. He's like, I just can't make food that doesn't have a narrative. Yes, you can. You can make food without a fucking narrative, bro. Just cook me some decent food. I don't want to eat your narrative.

[Ben Mandelker]

Well, Massimo is like, well, I don't cook with the narrative. I cook with what's the most beautiful product in front of me. And how would I eat it? And how could I spend 45 minutes doing this, making this beautiful food and not taking care of my children?

[Ronnie Karam]

But I like that. That's more of a. That's an answer that I like. Massimo's like, it's food. You. You take what's good and you make it. And Tristan's like, but we all do that. But there's more to it than that, you know? And then Tristan says that Massimo is his biggest motivator, and he goes, and this is going to come out real bad. But in a way, he represents everything I'm cooking against. Yeah, that does sound really rude.

[Ben Mandelker]

I mean, I'm okay with that. Yeah, I'm like, I'm okay with that. Just because, like, I too, would cook against Massimo and everything. He represents the hair, the voice. He's just. He's a very annoying person. I'm going to cook against annoying things.

[Ronnie Karam]

I don't. What has he done? Why does everybody hate him so much?

[Ben Mandelker]

He's loud. He's loud. He broke a cutting board with a knife. Okay? He's like, non stop. I would. I would be like. I don't know what Massimo even stands for, but I'm cooking against it at this point. I've had to.

[Ronnie Karam]

I mean, I don't know. I like Massimo, okay? I think he does good stuff. And at least he's bringing some entertainment on this show. And it's not. I don't feel like he's like some hacky, terrible chef. He's pulled off some pretty Good stuff. So I think it's kind of rude to be like, I'm cooking to be everything that he's not. Damn.

[Ben Mandelker]

Yeah. Well, he does explain that. It's just like Massimo has been very much interested in space about, like, French cuisine and Italian cuisine is. I guess he's. What Massimo probably represents to him is like, the old way of cooking of, like, that French and Italian cuisine are like the supreme cuisines. And that, like, everything sort of revolves around that. And this is the way you do things because it's the way it's always been done. And for. Since, like, I'm changing it up, he's going against tradition and loud voices.

[Ronnie Karam]

Okay. So he's still trying to push this narrative thing. He's like, I believe you do have a narrative, Massimo, and that's what made you successful today. You know, it's gotta come from somewhere. And Massimo's like, mm, okay. And Lana goes, right. Like, there's a reason, like, why I'm doing what I'm doing. You know, I mean, I made a tasteless cornbread crumble because my mom likes tasteless cornbread crumbles. So narrative. Yeah, that's the narrative right there.

[Ben Mandelker]

So they pile into the quick fire kitchen, and there where the pantry normally is, there's a sign that says, and it looks like basically a bodega, like a French Canadian bodega. And, you know, Vinny's like, it looks like a bodega, but, like, I've never seen that before. But it's definitely missing the local bodega cat. So Kristen's like, everyone, when you all walked in, I was like, where's the rest? Well, chefs, you won't be the top five for very long because guess what? We have a new winner for Last Chance Kitchen, brought to you by Glad Bags. Gladbags. The place where Last Chance Kitchen meals go to when they have to go to the dump. Gladbags. All right, everyone, welcome the winner of Last Chance Kitchen. Any guesses? Any guesses? Anyone?

[Ronnie Karam]

Gayle's like, does anybody have any guesses on who's gonna be coming back? Hopefully it's a stylist for Gayle.

[Ben Mandelker]

I know who Gayle wants to come back. A two for one bogo at Dress Barn.

[Ronnie Karam]

You know, it'd be great to see walking through that door, a comb so Gayle can run it through her hair just once.

[Ben Mandelker]

So Tom's like, well, you know, Last Chance Kitchen, there was a lot of really great food, a couple of winning streaks. We did a crazy three part finale. God, it was so crazy. Real Crazy. By the way, did we talk about this last week that apparently part one was that the chefs had to, like, overseas other chefs cooking their food. Did we talk about that finale?

[Ronnie Karam]

You told me, but I didn't know.

[Ben Mandelker]

I didn't know, but that I didn't know. That was the first challenge. Was the first challenge was that, like, Katiana and Cesar had to, like, talk to other chefs, had to guide them through cooking something for them, which I think is bullshit. Like, this is for getting back into the show, and you're gonna have it. Like, one of the challenges comes down to how well you can describe to another chef how to cook something. No. I say no. But in the end, Cesar walks in, and everyone cheers like, oh, my God, Cesar. Cesar's back.

[Ronnie Karam]

Yeah. And Gail's like, you literally missed nothing because you. You were just here last week. So Tom's like, absolutely nothing. Padma was pretty fucking rude, but I'm sure you didn't miss that. And so I was like, yeah, it was fun. I. I made some really crazy stuff. I made French toast, but instead of soaking it in eggs, I soaked it in Drano, But I messed that with sugar and a little essence from a SAP tree. So that was good. And they're like, welcome back.

[Ben Mandelker]

You did it says R. Well, that was the last. Last chance kitchen. So whoever gets eliminated from this point forward will be going home, and they will be exiting the Competition with a BMW X3. BMW, the chosen vehicle for leaving a competition. Thank you. So one of you will be taking home the grand prize of a quarter million dollars, and the rest of you will be just thinking about all the mistakes you made in this once in a lifetime opportunity.

[Ronnie Karam]

But thank God for Saratoga Springs water, our official water of Top Chef, because guess what? Saratoga Springs is going to pour out all over the roads until the roads are really full of Saratoga Springs. And then we have boats provided by Virgin Cruise Lines, which will take you on this new Saratoga Springs water Water river to Alberta, Calgary, Alberta. Anyone ever been. Anyone ever been via Saratoga Springs?

[Ben Mandelker]

Motofocus. Saratoga Springs water, the preferred water for making rivers for your virgin cruises to go over to another province in Canada. So Massimo is like, oh, Calgary. I fell in love with it. Christine said, well, before we. Before we head west, let's just take a small little detour a little bit more to our east. Specifically directly to our east, this depanior next to us.

[Ronnie Karam]

Quick Fire Challenge. Please welcome your guest judge, comedian, and food show junkie, Punky Johnson. She's a junkie. Is Punky. Punky Johnson. Junkie Punky Johnson. So can we work on those cue cards a little bit? Punky deserves better. Bam.

[Ben Mandelker]

Punky's like, I am so excited to be here. Now that I'm not on the Saturday Night Live anymore, I thought I'd never get another gig, but I am here somehow as a guest judge.

[Ronnie Karam]

Is that where she's from? Snl.

[Ben Mandelker]

She was on SNL for a few seasons.

[Ronnie Karam]

Well, let me tell you who I love. Punky Johnson. And I don't know her from anything but Top Chef, but I fucking loved her. After this, I'm going to look her up. I loved her.

[Ben Mandelker]

It was funny that they didn't even mention snl. I'm like, it's part of nbcu. Is there, like an acrimonious split or something where she just did not not want that mentioned as part of her bio? They, like, went out of their way to not mention snl.

[Ronnie Karam]

It felt like, I don't know. But I love her. And they brought her because Kristin's like, oh, I went through your Instagram. Well, that's nice. Kristen, could you act like you know who this person is? She's like, well, I was just in my trailer deciding which leather halter to wear, and I went through your Instagram. That was pretty interesting. And you cook on there. You're no stranger to cooking. I saw it on your Instagram, and Punky's like, yeah, you know, I do it in dressing rooms, and basically all I have access is whatever I can plug in, you know, an air fryer. So I use plastic forks, plastic spoons, no chopping board. And that's how I cook on set.

[Ben Mandelker]

But that's also how Gayle does her hair. So Kirsten's like, punky, I just have to say, I know you live in New York, and you did have a rough childhood as an orphan, but thankfully, you were adopted by that millionaire. That's a different Punky. Oh, my apologies, then. Well, I guess you know a thing or two about a bodega, then, since you were not adopted by a millionaire.

[Ronnie Karam]

Yeah, no wonder you were limited to an air fryer. I love to cook. Cooking is so therapeutic. I wish cooking was therapeutic to me. I'm more into, like, eating. I mean, I like to cook, but it's not therapeutic. Eating is therapeutic. Cooking is like the road to therapy. I just. I just cook so I can eat.

[Ben Mandelker]

Cooking is like making the appointment and then eating is like, the actual therapy session.

[Ronnie Karam]

Yeah, yeah. Therapy is definitely the food. So Easter here in Montreal, they have their own version of a bodega. And it's called this. And Gail's like, yeah, it's called a depranila or deps. We call them depths. Okay, Depths.

[Ben Mandelker]

Yeah, they're called deps, and they are the equivalent of a convenience store found all over Montreal. And Kristin is like, yep. So for your first, for your quickfire challenge, we've turned our Top Chef pantry into our very own deponeur.

[Ronnie Karam]

So.

[Ben Mandelker]

And since it's Montreal, most the items are labeled only in French. Oh. So, Gail, that means you have to use your French to find the toothpaste. As if that will ever happen.

[Ronnie Karam]

And Bailey, no one knows French. They're all like, this is hard. Bailey's like, how do you say pasta in France? Do they have any of that? And Cesar's like, yeah, I don't speak French, so no one knows it. Except Massimo, of course. He's like, mmm, merci. French. I love it. That's, like, my cooking.

[Ben Mandelker]

Okay. You'll have to make a dish with the things that you can only find in the Top Chef Depp. But that's not all. In honor of our guest judge, you're going to have to access what you only have access to what Punky has access to. Oh, really? So you don't have access to what my dear friend Lena Waithe has access to, which is an Emmy, which is basically my Emmy, because we're friends.

[Ronnie Karam]

Hey, everybody. Lena Waithe does cooking in her dressing room too, with her Emmy.

[Ben Mandelker]

You know what? I have access to Richard Mulligan. He's dead and up here in heaven with.

[Ronnie Karam]

Let me tell you, who doesn't cook in her dressing room. Judy Garland.

[Ben Mandelker]

That's because she has. She has access to a full range of 5 star dead restaurants in heaven.

[Ronnie Karam]

Every time Judy's. Judy's hungry, she just clicks her heels three times and says, home. Home, home. I say, get a new line, loser.

[Ben Mandelker]

We get it. You're Judy Garland. You're in the wizard of Oz. What else have you been in? God, are you really gonna be, like, trumpeting that for the rest of eternity?

[Ronnie Karam]

Yeah. Gale gets it. She just clicks her heels three times and says, I wish I were at Domino's. I wish I were at Domino's. I wish I were at Domino's.

[Ben Mandelker]

Yeah. God, it's so fun when she finally does get to Domino's because she just looks at points at every pizza in the store and goes, I had the craziest dream. And I ate you. And I ate you. And I ate you.

[Ronnie Karam]

Kills the first person that Domino's has ever seen. Eat a tornado. So they all have to do this without knowing French and Kristin's like. And the only equipment that you're going to have access to is the electrical equipment that you can find in the pantry. Well, unfortunately, one of them is not a curling iron. Am I right, Gail?

[Ben Mandelker]

Have you ever seen Gail try to make an omelet with a curling iron? It doesn't always work out well.

[Ronnie Karam]

So they have 30 minutes and it is time to go. The winner gets $10,000. Remember, the dish will be taken into consideration along with the elimination dishes. Really, really fucked over. Our last person who got kicked off says hard. So, Lana, you're lucky you're still here. Let's see what you can do today. Let's see, let's see.

[Ben Mandelker]

So just as a reminder, your ability to cook with random convenience store foods with nothing but plastic knives will determine your future on this career. Defin.

[Ronnie Karam]

And Funky's like, your time starts now. Wow. That was a flashback to earlier in this episode when I was horribly killed when I tried to plug in an air fryer. Your time is over. I'm sorry. I'll get over that. I just need to relax and spend a little more time with Rock Hudson. I'll be back, everybody.

[Ben Mandelker]

The gays love me.

[Ronnie Karam]

So I'm sorry, did I just out somebody?

[Ben Mandelker]

Oh, dear. So schwei say something. So schwei says that he loves a bodega because there's bread, there's meat, there's condiment, there's chips. But enough about Gale's beauty regimen.

[Ronnie Karam]

He's like, there's almost no vegetables whatsoever. Oh my God. Are we still on? Gail, what do you mean you don't eat vegetables? Shannon Bedor.

[Ben Mandelker]

I'd like to interrupt this horrifying episode that does not even feature a single green leaf.

[Ronnie Karam]

Terrible. The second show on Bravo this week. Tickle against vegetables. I do not approve. It's time for a commercial. It's time for a Crappin's commercial. Lets be honest. Nothing boosts confidence quite like great hair. But if you're seeing more strands in the shower, your confidence might not be at its highest. And that's why you need hers hair.

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[C]

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[D]

At 24, I lost my narrative. Or rather, it was stolen from me. And the Monica Lewinsky that my friends and family knew was usurped by false narratives, callous jokes, and politics. I would define reclaiming as to take back what was yours. Something you possess is lost or stolen, and ultimately you triumph in finding it again. So I think listeners can expect me to be chatting with folks, both recognizable and unrecognizable names about the way that people have navigated roads to triumph. My hope is that people will finish an episode of reclaiming and feel like they filled their tank up, they connected with the people that I'm talking to and leave with maybe some nuggets that help them feel a little more hopeful. Follow reclaiming with Monica Lewinsky on the Wondery app or Wherever you get your podcasts, you can listen to Reclaiming early and ad free right now by joining Wondery in the Wondery app or on Apple podcasts.

[E]

Every successful business starts with an idea. And on the best idea yet, we're obsessed with those light bulb moments. Like how a bored barista invented the frappuccino during his downtime and then it got acquired by Starbucks. Or how Patagonia's iconic fleece was inspired by a toilet seat cover. On the best idea yet, we dive into the untold origin stories behind the products you're obsessed with and the bold risk takers who made them go viral. These are the wild ideas and insights that made Birkenstock the best selling sandals since Jesus and made Super Mario the most played video game in the history of attention spam. Yeah, Nintendo almost became a ramen company until Super Mario saved it. New episodes drop every Tuesday. Follow the best idea yet on the Wondery app or wherever you get your podcasts. You can listen early and ad free right now by joining Wondery Plus. And if this podcast lasts longer than 45 minutes, call your doctor.

[Ben Mandelker]

So Cesar is going to do a thing with cheddar popcorn. He's going to basically cook it down into like a grits kind of thing.

[Ronnie Karam]

Here's my question. What do you do, you know, when you eat popcorn? The shells, the. The skins or whatever of the shells. How do you take care of that in grits?

[Ben Mandelker]

I don't know. I don't know. I don't know how this actually works.

[Ronnie Karam]

I was very confused. But it sounds like a cool idea.

[Ben Mandelker]

Yeah, it seemed cool. And then Lana's having some issues because, like, nothing is really speaking to her, but she finds a waffle maker and she's just gonna lean into that. I was like, okay, well, that seems like it could be promising. You know, have waffle, will travel, etc.

[Ronnie Karam]

Yeah, the same way that Gale irons. So then we see everybody trying to cut food with these little plastic knives. And so I was like, I'm two slices away from just biting it. Well, that's two slices further away than Gale. Gale, get the venom out of your mouth.

[Ben Mandelker]

Vinny says he's gonna do a variation on a patencrut inspired by an uncrustable. Wow, that's a word that's never been used about Gayle's hair.

[Ronnie Karam]

Do they make those in underwear form for Gail? So Bailey's like, the hardest part of this is knowing that this is going to be aired on national television and we see it.

[Ben Mandelker]

Tell me about It. I have to do 21 seasons with Gale next to my side on national television.

[Ronnie Karam]

We see a correction on screen. Correction. Top Chef has aired in over 140 territories and heaven. So then 18 minutes we've got left, and Cesar's doing his popcorn grits, and he's like, when I first moved to Chicago, I had, like, $600, and so I survived off staff meal and popcorn. And you just cook it down with cream so they get grit consistency. So I'm gonna win this whole thing. Boiling popcorn. Boiling fucking popcorn.

[Ben Mandelker]

Kind of feel like if you just, like, boil. If you just, like, cook down anything with some cream and some butter and some cheese, it's probably gonna taste good no matter what. That should just be how you should. What you should go for. Massimo says he's gonna make a hybrid pigs in a blanket with grilled cheese and stuff, and he's gonna melt cheese curds in hot water and make a ball of mozzarella, and he's very proud of it. And then Tristan is trying to make a peanut soup with hot dogs, and he's like, I want something that can be very umami forward. So now I just have to build as much flavor as I can and then blend this later. So his narrative is umami forward, apparently, for this one.

[Ronnie Karam]

Umami. And so then Tristan. Oh, no, I'm sorry. I thought that was Massimo. Sorry. So Cesar. Cesar is like, melting cream and bacon into. I love Cesar. I fucking love him. And then Tristan can't use a blender, so he's like, bartend straining his stuff into a bowl, and he's like, this is my hot garbage plate of peanut soup. Thank you.

[Ben Mandelker]

His narrative has a twist he was not expecting, which is that no access to a blender, which means that his soup is just gonna be a thin, chunky mess of bodega items. So the judges come, you take us down. Yeah. Time's up. Andy Cohen got in there for a second. Time's up, everyone. Okay, bye. So they start with Cesar. And so he serves his thing. And Tom's like, so what'd you use for your cooking implement there? And Cesar says, pressure cooker just for some searing. I'm so sorry. Okay, that's all right. It's just a question.

[Ronnie Karam]

You do not have to apologize for that. It's not like you used a mixologist. So that was good. And he made cheddar popcorn and grits, or cheddar popcorn grits finished with a little bit of goat cheese and an apple bacon celery leaf condiment on top which they all had to use because that was all they had was celery. So they all put celery leaf on top of their thing to garnish. It was just funny. So Punky wouldn't have known that that was popcorn. So good job. Tristan did a bacon roasted hot dog and yucca main broth with a celery and. With celery and kraut and a little bit of. Of croissant.

[Ben Mandelker]

Sure. Sounds like it all goes together very well. Gail's like, did it. Did it turn out how you expected it to?

[Ronnie Karam]

Does anyone, son? Does anyone, son? No. No.

[Ben Mandelker]

The answer is, yes, it did. Oh, I thought you were asking about my new friendship with Rock Hudson. He loves me.

[Ronnie Karam]

So Tristan's like, no, I needed a blender, but whatever. So now Lana comes up, and Kristen thinks her dish is very cute. It's a savory ham and cheese waffle, harissa syrup, and a little bit of celery salad on top. So that celery isn't everything and harissa, but ham and cheese waffle. Harissa with harissa syrup.

[Ben Mandelker]

Okay, but I feel like I didn't see any syrup. It just looked like a waffle. It was just like a. Like a. Just a generic waffle. And in fact, it seems like that's how it ate because everyone was like. Tom's like, so where's the ham and cheese? Okay, that's just my slang that I use for my son for when I want to say, where's the career trajectory? You're just a mixologist. I say, where's the ham and cheese?

[Ronnie Karam]

You know? And Lana's like, it's in there. You just can't see it. It's the same place that Gayle keeps her ham and cheese in her purse.

[Ben Mandelker]

Hidden away. But it's there. Trust us.

[Ronnie Karam]

And Tom's like, okay, if you say so. Okay. I love that Tom gets so hateful over such little things. He's like, okay, I'm just gonna accuse you of being a liar on national television. Ham and cheese lie. That was a good ham and cheese lie. Loser. Massimo, what did you make?

[Ben Mandelker]

I made a hybrid of mozzarella and garozza in a sausage brioche. And the sauce is everything that goes on top of an all dressed hot dog. Oh, so you're calling the ale that too? No. Oh.

[Ronnie Karam]

That'S what we call Gail when she's doing a fashion show trying to figure out what to wear tonight.

[Ben Mandelker]

That's what we call Gail when she goes to the Emmys. All dress, hot dog coming Up.

[Ronnie Karam]

And Punky's like, this is just a weenie and bread, but it tastes exquisite. And shuai. Now is your turn. Shuai's like, it's kind of a croque monsieur. There's two different types of ham, some cheese curds, parmesan, fromage, which I don't. I mean, guys, I don't even know what fromage is. Okay?

[Ben Mandelker]

Come on, dude.

[Ronnie Karam]

Come on, man. This show is, like, so up its own ass and being highfalutin. I can't even believe they didn't edit that out.

[Ben Mandelker]

I know.

[Ronnie Karam]

No one knows any words in French out of all of these trained chefs. This is embarrassing.

[Ben Mandelker]

Gail goes, that's just cheese. Oh, isn't that also the name of your shampoo? That's just Cheese for women.

[Ronnie Karam]

If it's just cheese, then why do you keep selecting it at the beauty shop?

[Ben Mandelker]

So.

[Ronnie Karam]

So Punky's like, this is a good hangover meal.

[Ben Mandelker]

And now it's Vinnie Vinny's like, I made a pate en crout inspired by an uncrustable. God, the more you say it, the more I just. I. I just told. I just had to explain what Joan of Arc to Joan of Arc, what an uncrossable is. And she says, oh, you mean, like, Gale's culottes? I was like, good. Joan of Arc. She goes, I know. I thought I had a vision of it back in 1185, and I've been waiting for practically a thousand years to make that joke.

[Ronnie Karam]

I've been burning to make that joke. So Gail's like, what's the meat in here? Why? That made me laugh. He's like, there's jamon. Okay, which is Hamilton for anybody that doesn't know. And there's some foie pate. And Gail's like, oh, foie pate. That's what it is. That's what it is. Foie pate. It's not body wash, gal. You're not at home.

[Ben Mandelker]

Okay, Bailey, what about you? So Bailey comes up with more celery garnish. She's like, I'm. So I made a raisin prune mastarda and a little toasty with a foie pate and a little bit of apple and some crushed candy, peanuts, and the old celery leaf on top. And Kristen's like, was it the only fresh leaf we're garnishing back there? What is it? The Saratoga Springs water of garnishes. Just everywhere and just wonderful to have at all times and making your life easy when you're trying to drive from Toronto to Alberta. Am I right, everyone? High five. No.

[Ronnie Karam]

Well, everybody did a decent job, but we've got a few favorites. Punky. And Punky loved Mossimos. She's like, I love that you made a bougie name for a pig in a blanket, and it was delicious. I love the fact that you used mustard. Wow. I could eat that mustard again. God, I love mustard. All right, give him the win, because I love mustard.

[Ben Mandelker]

The fact that you. That you made a hot dog and you used mustard, I mean, you're really breaking. You're shifting the paradigm. That's what I'm saying right now. Mustard with a hot dog.

[Ronnie Karam]

And Cesar. Cesar. The creativity of taking popcorn, turning it into grits. I mean, wow. You know, you need to be committed on that. You need to be committed to do that. That was a strong move. That was a strong move.

[Ben Mandelker]

And it had all these layers and textures. I'm just going to pause for Ghost Padma because I know she's about to roast me once again.

[Ronnie Karam]

But that's enough about Gail's boxers.

[Ben Mandelker]

There it is. Well, you worked in your apples, and then they were crunchy and fresh. I'll just wait again. Crunchy and fresh. Sort of like, let's see, Joan of Arc. You have anything to say about this? Sort of like her breath when she's just finished a Charleston Chew. I'll accept that you're new at this. It's okay.

[Ronnie Karam]

Sorry. Padma made me do that. What are you, Joan of Narcissist?

[Ben Mandelker]

Rock, will you get in here and tell Joan of Arc how stupid she is?

[Ronnie Karam]

Rock. Get your hand off of James Dean's ass and get over here and take care of Joan.

[Ben Mandelker]

Yes, I get it. Rock. Joan of Arc icon. I get it. Okay, you can stop saying it. What do you mean? She's your mother. Oh, she is mother. Fine.

[Ronnie Karam]

Well, I'll tell you one of my favorite dishes. Shuai. You made a solid croque monsieur. Okay? It was cheesy. It was savory. It was salty. It was cheesy. It was monsieur y. Very, very monsieur y. I loved it.

[Ben Mandelker]

Kind of like the seat at the movie theater after gal stands up. So Kristin is like, Punky, who had our favorite dish of the day. And Punky's like, well, basically, it's Cesar. Cesar wins. And congratulations, you just won $10,000 courtesy of Wells Fargo active cash credit card brought to you by Saratoga Springs and our good friends at Chipotle. Chipotle, the meal that will most make you cry. Anyway, nice welcome back gift Isn't it? He's like, yeah, it's great.

[Ronnie Karam]

So can't wait to turn all that cash into a custard. Like, okay, okay. Or you could spend it. So. So Cesar is like, yeah, I just got back from Last Chance Kitchen. I feel like the little cucaracha, you know, you just can't get rid of me. I'm just gonna keep coming back.

[Ben Mandelker]

All right, well, congratulations, Cesar. It's not like you were gone for that long, so stop calling yourself some sort of, like, invincible entity, because you were gone for all of three hours. Anyway, the rest of you all had our least favorite dishes of the day. They sucked. They were terrible. None of us liked them. Punky, which one did you like the least?

[Ronnie Karam]

Chef Bailey. I like how it was toasted, but it scraped the top of my mouth. It really hurt. Thanks a lot for killing the top of my mouth. She's like, okay. And I would also like to say the texture of that foie was very dense and felt weighted. Okay. Wow. Now we know how airlifts feel in the ski resort when Gail's family comes to visit.

[Ben Mandelker]

Vinny, I think the biggest thing for me is that what threw it off was just way over the. It was the texture of the goat cheese and the foie together. They just didn't work flavor wise. Vinny's like, yeah, I'll just put grape jelly in next time. I'm sorry. Yeah, whatever.

[Ronnie Karam]

They.

[Ben Mandelker]

I kind of feel like I had a really good uncrustable at Nomad once, and you should have done that.

[Ronnie Karam]

Damn it.

[Ben Mandelker]

Damn it.

[Ronnie Karam]

You know what this really could have used. I wish you had thought of hollandaise, because that really would have gone over well. He's like, oh, okay. So your dish tasted like. But you know what's delicious? Watching you crumble visibly on national television. I'm enjoying it. It's good. It's good.

[Ben Mandelker]

Lana, you know, I liked your sauce. That was a good play on maple syrup. But the waffle, Just a dry waffle. Just a dry, dry waffle. Should. The driest waffle I ever had. He was so dry, not even soaking it. And one of my son's shitty, shitty concoctions could moisten it up. It was just so dry.

[Ronnie Karam]

And Kristen's like, oh, God, I was missing cheese. All I got were little pieces of ham. And Tristan, I think if you had a blender, it would have eaten a little bit more differently. Yeah, that's what we said about you too. Blenders don't help.

[Ben Mandelker]

Punky says, were you saying you wanted to put Gayle in a blender? No, I just want to put something in a blender to shut her up sometimes.

[Ronnie Karam]

No, I just want her to eat differently.

[Ben Mandelker]

So Punky is like, I just wish there was something to bring that bull fully to life. And Tristan was saying how he's really frustrated because, you know, it just doesn't represent him, and he's just scared. So Punky is like, well, everyone, sorry for ruining the show. Sorry that it was my challenge that brought all these wonderful chefs down. And I'll see you guys tomorrow.

[Ronnie Karam]

Sorry, no one knows what fromage is, but bye. So Tom's like, okay, well, you'll get better food tomorrow, I promise. Never. I don't think we've ever had to say that to a guest chef before, but there it was.

[Ben Mandelker]

Well, you've now all dipped your toes into a depth, so we're going to take things to a new height. Montreal style. Like, oh, God, are we climbing a building in Montreal? No, no, no. To help with this next elimination challenge, I've invited a couple of friends, and I love when they do this. They're like, here come three highly acclaimed chefs that we're also going to make do the work of a PA because we have budget cuts. So here, please roll in a cart full of vegetables. You three Michelin star chefs, two people.

[Ronnie Karam]

Who look extremely pissed off the whole time, and another really nice guy. I'm not really sure which is which, but I think Fred was a nice one. And the rest of them are shitheads. So let's go to it. Thanks for rolling out the vegetables, everybody. Okay. Stare at all these vegetables. Okay? All you can use is garbage for this challenge. Enjoy.

[Ben Mandelker]

This was the challenge where they. I think they ran out of ideas. Like, you're gonna cook with vegetables. So we have Antonio Park, Fred, Maureen, and then the lady who we both fell in love with, or Fizun. And she's the one who's like, why am I here? I flew all the way out of Montreal for this. They don't even play. Sarah McLaughlin in this province was stupid.

[Ronnie Karam]

I love that you made her a Sarah McLachlan fan.

[Ben Mandelker]

It's either that or Celine. And then after that, I was out.

[Ronnie Karam]

Okay. Antonio park is the sweet one. Okay. The really moody one is Fred Moline and Fisun Aircon.

[Ben Mandelker]

Yes. Oui, oui. Bonjour. So Montreal has one of the largest urban agricultural programs in the world. We're talking about something called the Green Roof Revolution. And basically, Montreal is, like, killing it because they've got lots of rooftop Gardens everywhere. And Fred's restaurant has a really big one. And so he's like, yeah, we got kind of like the biggest greenhouse, so everyone thinks we're cool.

[Ronnie Karam]

Well, Montreal has one of the largest urban agricultural programs in the world. Okay? We're talking about green roof revolutions, okay? You can find rooftop gardens everywhere. What? Everybody wants a carrot grown on a roof. They're delicious. And Kristen's like, okay. And standing in for Tom is Fred, because God forbid, Tom has to do more than one thing a day. Okay, so Fred, what say you?

[Ben Mandelker]

Because Fred goes as a proud Montrealer, you know, we are. We are so proud that we're able to break that glass ceiling. Get it? Because it's a greenhouse glass ceiling. They're like, oh, God.

[Ronnie Karam]

But Fred has this look on his face like he is. He has a miserable look on his face, but he keeps making jokes.

[Ben Mandelker]

He's my guy.

[Ronnie Karam]

I like him. He's really actually very funny and very. He seems, like, kind of light hearted, but he just gives everyone like this.

[Ben Mandelker]

Look the whole time.

[Ronnie Karam]

He's like that joke. They're like, what? Oh, ha, ha ha.

[Ben Mandelker]

Well, it's clear to us that this UNESCO city of design. Oh, really? UNESCO city of design. You know what they call Gail? A UNESCO city of disdain.

[Ronnie Karam]

And Kristen's like, we love sustainable things. Sustainable only. So you. For your elimination challenge, we want your dishes designed sustainably grown, okay? From rooftops only. So to practice sustainability, you'll only be utilizing ingredients and products that you can find left over in the top shelves chef pantry, plus this entire table of crap that we're going to be using and then wasting tomorrow. Okay?

[Ben Mandelker]

If your food does not. If your food does not Smith does not taste like bird, then you will be eliminated on the spot. It has to taste like a rooftop.

[Ronnie Karam]

So a little bit of tar. We just need a little bit of tar taste, okay? And we want your dish to transport us into four seasons. It has to be winter, spring, summer, summer, or Canada's very colorful fall season. So do you understand sustainability, pigeon poop and seasons?

[Ben Mandelker]

And the reason why we're doing this seasonal thing is because Justine, our new producer, has been trying to shoehorn this seasonal challenge in all season long, and we've said no to her every time. So finally we said, you know what? We can just tack it onto the stupid rooftop challenge we got going on, because cooking with vegetables is just a little bit too thin. So you're cooking with sustainability but also have to match a. Okay, good luck, everyone.

[Ronnie Karam]

Congrats. And Fred's like, Fred's giving him a dirty look. And he's like, the best season in Montreal is the one where you go to Florida. Ha. And they're like, oh, God. Thought he was going to yell at us again.

[Ben Mandelker]

I thought he was going to. I thought he was going to say something like, it's the season when all the English speaking people leave town and we only speak French. But he was really, he was making a real joke. So then Christian's like, okay, Cesar, as the winner of Last Chance Kitchen, you get to select your season. And then that season becomes off the table for everyone else. So what season is it going to be? So he goes for summer. And it's like, oh, just like, just like Gail's favorite season. Cuz summer teeth go that way. Summer teeth go this way. Remember Office Place, everyone. So funny commercials.

[Ronnie Karam]

Here comes one right now. So everyone else has to draw knives. And Vinnie gets spring. Sh got. Or sh got winter and Massimo got what's left? Fall. So then, no, I guess Massimo got winter and Shuai must have gotten fall. I don't know. I wrote it down wrong. So Massimo is like, oh, you know, winter's depressing, but some of the most exciting food happens in the winter because that's when depressing time happens. Am I right? You know, you're depressed. You're sitting alone at home. You're like, hey, what can I bread and cook in 45 minutes?

[Ben Mandelker]

You know, it's snowy, it's cold, it's icy. And you say, you know what I'm going to do? We make a soup. Oh, my God. You get that jolt of soup. So Kristin says tomorrow you'll have two hours to cook before you serve in the Top Chef kitchen. Good luck and we will see you tomorrow. So Vinnie is really nervous because he did badly on the quick fire. And he's like, I need a reset, if you will. So what I'm going to do, hollandaise and nomad recipes. Consider this boy a reset.

[Ronnie Karam]

So they go back to the apartment and Vinnie's talking about how he needs us, like, creative reset. And we see him making a peanut butter sand. And then he uses the lid of the peanut butter to cut it into a perfect circle to be fancy.

[Ben Mandelker]

He's like, I can do a crustable. I can, I can.

[Ronnie Karam]

I've done it.

[Ben Mandelker]

I've reset myself. So Lana is like saying that she wants, you know, Lana and Bailey are having a conversation where they just want to see each other, go as far as possible again to the final ladies in the finale and everything. And Shuai has found a card from his wife that was in his bag. And he's like, I find hidden a note from in my baggage. A note from my wife. Like, you know, his wife was like, it wasn't hidden. It was. I tucked it away with your clean underwear because I knew that you would find that right away. So, yeah, his wife testing him.

[Ronnie Karam]

I knew you were not gonna change your boxers. I fucking knew it.

[Ben Mandelker]

It's like, but these are my lucky boxers.

[Ronnie Karam]

So he talks about how they opened this food truck called Short Grain Food Food truck back in 2015, and they were so nervous, and they used all their savings. It was a huge leap of faith, but they did it. And so he starts reading this card, and we see the card, and it is both sides of the card filled with tiny writing. And Shuai just sits there, and he's like, dear Shuai, I have put this underneath your boxers just because I support you changing your underwear. I felt so bad for the cameraman who had to sit there for the 30 minutes it took him to read this card, because he just read that whole card. They just kept cutting. I was like, oh, no. Poor Pa.

[Ben Mandelker]

So he says this whole thing about, like, I've been in my head about letting them, like, letting my. My family down. And this letter is really motivating me to take my head out of my ass and focus and just do the things that you love. Just cook and just feed the people. And I think this is all nice, but I kind of feel like these. I feel like all the chefs say this every single week. And then, like, the week where they actually do well, it's like, aha. See, I told you I'm cooking for myself. But every other time, it's like, well, I thought I was cooking for myself, but apparently I still suck. Which is kind of like, well, also with schwai.

[Ronnie Karam]

Because every dish, it seems like at least recently, every dish has had, like, a grandmother component or a mother component or that I'm doing this for my family because this is how they raised me, or I'm doing this because of all the hardships they went through. And now he's like, now I really need to do what's important. I'm like, bro, don't throw your grandma and your mom under the bus.

[Ben Mandelker]

I'm not cooking for that bitch, my grandmother, anymore.

[Ronnie Karam]

I've decided to get rid of the poor people. I'm only cooking for rich, wealthy people. I'm inspired by. I don't know. It just sounded weird because I was like, everything has been so meaningful. Now you're like, nothing has meant anything until today.

[Ben Mandelker]

Yeah. I don't even know what it means to be like, I'm finally gonna cook for myself. Like, I don't know what that line would be. Cause I feel like if I were on Top Chef, I think everything cook. I would feel like, this is what I want to make. But maybe not. I don't know. So then Lana, she is. She was talking about how she loves fall. I love fall. And then Vinnie is saying it's like.

[Ronnie Karam]

It'S a great season for fashion.

[Ben Mandelker]

And as we know, Top Chef is the show on Bravo that features the best fashion. And then Vinnie's saying spring fl. Spring ingredients are very flavor intensive. A lot of peas, a lot of favas that need shucking. You know, shucking, things like that, and dried morels. And I want to do a spring item that maybe. And maybe make a broth with all that or make a broth that just features none of that. You know, I'll do that.

[Ronnie Karam]

Last month. Yeah. So Shuai's doing a hot pot, and he's doing it because he was motivated by his wife. And so now he has a clear idea for a dish. He's going to call it Dirty Boxer Broth. And Dirty Boxer Hot Pot. He wants to do kabocha squash, sweet potato, celery root. He's going to make an egg tofu, and then he's going to make a flavorful mushroom broth.

[Ben Mandelker]

Yeah. Massimo says he's going to do a Quebec classic that you eat in the winter. He's going to make a farce with the thighs. They all are making farce, by the way. I forget what farce is. They explain it every year, and every year I always forget. But he's making a farce, and it's going to go between the chicken and its skin. It's a sustainability challenge. So we're going to put a farce between the chicken and the thighs. Wow. A farce. Is that, like, Gayle's wardrobe? High five, Joan.

[Ronnie Karam]

A farce in culinary context refers to a stuffing, a mixture of food like bread, onions, and herbs used to fill other food, such as chicken or vegetables before cooking. It's essentially the same as stuffing in English or as patma refers to gale eating.

[Ben Mandelker]

Or as I like to call it, Gail, having a longer tenure on this stupid show than I did a farce.

[Ronnie Karam]

And can I tell you, the French word farce can be translated to the verb stuff. There you go.

[Ben Mandelker]

So he's basically making. So he's. He's doing chicken with stuffing in between the chicken and the skin. Isn't that basically.

[Ronnie Karam]

Yeah, that's where you make the mixture and you put it between the chicken. Yeah. Isn't that basically. What?

[Ben Mandelker]

Didn't Tristan do that last week with his virus of. Yes, his virus and the chicken wing?

[Ronnie Karam]

He's the swab virus or whatever he made. Yeah. That's weird. Yeah. So it's gonna be poetic. And Tristan's like, listen, carfax cabbage is the best kind of cabbage because it has a narrative. You're not just buying a car, you're buying cabbage.

[Ben Mandelker]

It's the only cabbage that you can get while also purchasing a Subaru, a.

[Ronnie Karam]

Used Subaru Caraflex cabbage. And it's special because it's got sweetness. Okay. And it's got a fantastic texture, and it always keeps its shape. I'll just stay silent on this one.

[Ben Mandelker]

I also want to add a touch of umami and a little bit of substance into the potatoes, so I'm going to mix that with flaked fish and a touch of butter. Faked fish, also known as Gail's deodorant. I'll go with that.

[Ronnie Karam]

Wow, that's interesting because Gail's shoulders are covered in flaked scalp, so this should be an interesting dish. So Vinny's like, oh, for my 20th birthday, I traveled to China, and it was so eye opening. Plus, I got to carry a panda. I wasn't really sure where this story was going, but it's Vinny.

[Ben Mandelker]

I was like, vinny, you're in trouble. Because this, you know, I feel like this is an underrated pitfall, which is. We talk about. Obviously, the sous vide machine is always dangerous, but when people talk about that, they. They did one thing 20 years ago, and they want to do a dish in homage of it. That means that you try. You used to cook this one thing for a small amount of time many years ago, which means you're not good at it anymore. And, like, this is what led to Katiana's downfall. This. This led to. This leads ultimately to Vinny's and other people. Like, okay, congratulations, you went to China once. It doesn't mean that you were all of a sudden gonna be, like, a master at doing a traditional Chinese dish or your version of it. Like, this is. No, no. Like, I'm. I applaud you stepping away from the hollandaise and from nomad. But like, Vinny, how do you pivot from making Hollandaise 25 times the season to suddenly deciding you're going to make some sort of Chinese dish that just makes no sense whatsoever.

[Ronnie Karam]

Well, time will tell. That's for sure. Time will tell. Okay, so Lana is. She's like, I've done foods from all over the diaspora, but I'm quarter German, so I'm gonna do squash spaetzle as a shout out to my German heritage. A squash spaetzle? What's that about? Is it. She actually does make it with dough, which I'm glad to see because when I first heard it, it sounded like butternut squash pasta. When people are like, oh, my God, I made a pasta out of butternut squash. And I'm like, that's not pasta. Stop calling it pasta. So I was worried about her, but she actually did make a spaetzle. I love spatula, by the way. You know.

[Ben Mandelker]

You know, I haven't had too much spaetzle in my life. I don't have a huge spaetzle.

[Ronnie Karam]

My best friend Aileen was married to a German dude years and years ago, like a million years ago. And he lived with me for a time in Queens. When he first immigrated to America, he was my roommate. And he would walk around in his underwear, tighty whities. He was like 6 foot 4, muscular, had really long. I mean, this guy was fucking gorgeous. He'd be like, hey, bro, want to smoke blunt? And then we would smoke blunts at like nine in the morning and while he was in his underwear. And then he would make me spaetzle. So that's how I learned how to make it. So, you know, it's a good memory for me. Anytime someone says spaetzle, I'm like, boner.

[Ben Mandelker]

Sounds like a very spaetzle time in your life. So.

[Ronnie Karam]

And then I was butternut squashed when they got divorced.

[Ben Mandelker]

Lana's like, I wanna. My narrative is Ronnie Karam's life. So Bailey is.

[Ronnie Karam]

I made this with spaetzle and marijuana and vodka at 9 in the morning in my 20s.

[Ben Mandelker]

Bailey, meanwhile, is going to make a squash agriculture and polenta. And she's also scared because she didn't do well on the quick fire. So Massimo has decided he is going to do like a salt crust on his chicken. And he's like, I'm gonna do something very, very dangerous. Which I said I was never going to do on Top Chef, which was to speak at a normal room temperature voice. And by room temperature, I mean indoor voice, room temperature voices, Chef for normal speaking voice.

[Ronnie Karam]

So he's like, I could embarrass myself in front of a bunch of chefs. So I'm gonna wear extra gel in my hair today. So then Vicky is shucking peas, and he's like, obviously it's labor intensive, but I think it adds to the texture of the dish. Carl, you're just giving him peas. Don't put this much effort into peas.

[Ben Mandelker]

Yeah, get some frozen peas. You really could get. You could do frozen peas in this situation. I think you could. So Shuai's making baked potatoes, and he's like, this just brings up so many memories of winter in Beijing with my grandma, my grandpa, who practically fucked me over in this competition.

[Ronnie Karam]

Shuai, you're making something that reminds you of your mom and your grandma. That is fucking crazy. I can't believe everything he makes. This guy is like, I do it because my mom, my grandma like it. Everything. Mama would like it, Grandma would like. Okay, we get it. Jesus Christ. Get your own identity already.

[Ben Mandelker]

So Kristen walks in. She goes, well, smells like all the seasons in here. Which if it smells like all the seasons, then it just smells like everything. I don't know. So then Kristen, they sit down, and everything is like. The table has, like, a winter decor to it. And Gal goes, wintry. Well, Gal, your power of observation really defies expectations. I can't believe you saw that. That there's snow on the table, that it's wintry. Am I right, Joan?

[Ronnie Karam]

Something no one ever says about Gail's breath.

[Ben Mandelker]

Well, everyone, this is our last meal in Toronto, so cheers for being here. Toronto has treated us really well. So cheers to Toronto. Oh, and also, chefs, I forgot to mention that after this meal, we are forcing you all to climb up and down the CN Tower. Okay, enjoy.

[Ronnie Karam]

For no reason. We'll give you 75 bucks. So then Vinnie is grinding lamb and talking about how sustainability is about using every part of the product. So he's like, nothing's going to waste. So I'm going to use the lamb. I'm going to turn it into filling for a dumpling. Then I'm going to use the remaining bones and trimming for the consummate. I'm going to make little eyes, and I'm going to make them little Shirley Temples, but instead of cherries are going to be little lamb eyes in there. So, okay, calm down, calm down.

[Ben Mandelker]

Kristen is probably very excited. She's like, consume. I love consum.

[Ronnie Karam]

So Cesar, he's like, everybody, these peas were shucked with lamb wiener. Enjoy it.

[Ben Mandelker]

Cesar is going to do. He's filling up. He's got some. He's doing sort of a very summery thing with, like, corn and tomatoes. So he decides to fill his tomatoes up with pistachio cream, and he wants to give it a kiss of smoke like a summer grill situation. And nothing says a kiss of smoke like pistachio cream, I suppose. So then Massimo, he's, you know, he's nervous about his salt crust because he's never done this before. And how is it gonna turn out? He's gonna take off the salt crust, and we're gonna go to commercial because it's a total disaster. Everything is raw. Just kidding. It's fine. Everything's good.

[Ronnie Karam]

So Kristen's like, wow, I don't know how people are gonna even do winter because winter is so different in different places. And Gail's like, yeah, yeah. Canadians aren't scared of winter. I mean, there's so much about culture of eating in Canada that revolves around winter because it has to, so you might as well embrace it. You know, it's like, Padma, she was just born cold. Wow. That was pretty mean, Gayle. God, Gayle. How dare you say something so mean about somebody. Yeah, Gayle, that was really hurtful, Rock.

[Ben Mandelker]

Why are you laughing at that? You're not supposed to laugh at that. Gross.

[Ronnie Karam]

So Schweid does a vegetarian dish, and he's like, that's really hard, you know? But instead of using bonito in my mushroom dashi, I'm using dulce seaweed. So, you know, that's slightly smoky. So I'm hoping it'll give it a bonito y kind of vibe to the dashi. I hope my grandmother will like this. What will mom think?

[Ben Mandelker]

So Massimo is, like, shaking. He's like, I have uncontrollable shakes. I'm like, that's because you're yelling so much. Okay, so they come out.

[Ronnie Karam]

It's like getting on an escalator.

[Ben Mandelker]

Remember the time she tied Twizzlers to her shoe thinking she was funny, but then wound up getting stuck in the escalator at the end? That was hilarious.

[Ronnie Karam]

You want to see Gail shake? Drive her down a dirt road.

[Ben Mandelker]

Tell her, no convenience store for 45 miles. Now watch her shake. So then Massimo was like, so in Montreal, we don't hide from the cold. We celebrate it. We may eat a little heavier here. We may. We may eat a little bit more, drink a little bit more, make love a little bit more.

[Ronnie Karam]

Winter is coming. Her name is Gail.

[Ben Mandelker]

Fasoon. Is like, okay, yeah, no, we don't like the cult. We're still humans.

[Ronnie Karam]

It's like, okay, this is good. Why not? She's like, I did something I grew up with, got kicked out of Class for being too loud. Okay. But then I did a technique I did for the first time. Poulet, Porsche sauce cream. I fluffed the sauce with the sauce poulet and the chicken cooked in a salt crust.

[Ben Mandelker]

Yeah. In honor of making love a little bit more, here's something in a salt crust. I was like, okay, sure. So Shuai's like, winter always reminds me of having hot pot with my family. So today I made a last bowl of hot pot with Montreal hard squash, which is what my wife sometimes calls my boxers, and a sweet potato dumpling made with collard green wrappers, fried enoki mushrooms, and the broth itself is a mushroom dashi, and then a celery root in the egg as well.

[Ronnie Karam]

It's funny, we've always called the toilet using the toilet after Gail's just left the restroom. Hot pot. Interested to try your version?

[Ben Mandelker]

Sorry. Jessica Tandy dared me to make that joke. I knew it wouldn't work.

[Ronnie Karam]

So they start with Shuai and Punky's like, I could drink this broth as my morning water. They all start laughing because, like, what the fuck?

[Ben Mandelker]

Was it Gail who was like, morning water? What is morning water? Even I don't have that. So Fred was like, it was magnificent. It is deep and rich. I'll remember forever the squash as much as I remember Orlando in winter away from Montreal. Hahaha.

[Ronnie Karam]

And Fasoon like, this one too. And Tom's like, yeah, I agree. You know, there's so much going on, so much work in this bowl. I mean, the celery root tofu. I mean, a beggar's pursed, just beautifully done, you know. Wow. Oh, celery. It's a day of celery here at Top Chef.

[Ben Mandelker]

Remember when Gail wore a beggar's purse? The Golden Globes, like, gal, that's not a real purse. It's a dumpling.

[Ronnie Karam]

Miguel went to prom with the beggar's date.

[Ben Mandelker]

I have to say they're kind of killing it with the squash this season because it was Janet Zuccharini just a few weeks ago, who's like, this is the best squash I've ever had in my life. And now you have this guy saying, I'll never forget this squash. Squash is like, they're killing it. Killing it with squash.

[Ronnie Karam]

Yeah. So Tom's like, well, so much work. And Kristen says, they're all reflective of winter, so great job. What did Massimo's dish tastes like? And Antonio says, you know, it's really good. Very technical, very technical. And Gail's like, cooking it in the Salt retained so much moisture. And that farce with the chicken thigh was seasoned beautifully. Beautiful farce. Beautiful farce.

[Ben Mandelker]

A farce.

[Ronnie Karam]

And learn how to use. Learn how to speak. Sparsi. That was so good. That was delicious.

[Ben Mandelker]

Wow. A farce with a chicken thigh. That's kind of like Gail doing Noises off with something from Purdue Farms. It was nice. Technically, everything was cooked properly. While I enjoyed the taste, there's something missing. To make it more comforting, I think it was the haunting idea of Massimo having sex in the winter. More. While I'm trying to eat his chicken.

[Ronnie Karam]

I don't know what turned me off more. This dish or this story of Gail and her thighs.

[Ben Mandelker]

Could be the potato. That's. That's what the.

[Ronnie Karam]

Don't blame Gail stabbings, Tom. She didn't even cook this dish. To be fair to my poor dear sweet Gayle.

[Ben Mandelker]

That's what. That's what Gail's neighbors say whenever they hear a doorbell. Could be the potato.

[Ronnie Karam]

Gail said the guy who worked the clear aisle at the airport said that when Gail approached.

[Ben Mandelker]

Do you know they do digital idea on potatoes now? Gail has her own dedicated line Potatoes only.

[Ronnie Karam]

Clear plus potato.

[Ben Mandelker]

Gail's line of. They do face ID for Gale, but her line is called Unclear.

[Ronnie Karam]

Congratulations, you've reached the end of part one of a two part recap for part two. Go look for the recap that says part two.

[Ben Mandelker]

Watch what Crappens would like to thank its premium sponsors. Ain't no thing like Alice and King it's always a party on Alison Block.

[Ronnie Karam]

Our way is the Amber way.

[Ben Mandelker]

It's the Foster and the Furious. It's Amanda Foster.

[Ronnie Karam]

She can run my country.

[Ben Mandelker]

It's Angie McGovern it's always automatic with Ashley Auto. Put your hands together for Carly Clapp.

[Ronnie Karam]

Get on the right foot with Chrissy Offutt. She's not just Teshila She's a Daniella Etchells we never miss her call.

[Ben Mandelker]

It's Diane Call Aaron mcnicholas she don't miss no Tricholas.

[Ronnie Karam]

Hava Nagila Weber.

[Ben Mandelker]

You'll never hide from Heidi Eleanor Jones. I go, you go, we all go for Hugo Jaime she has no less.

[Ronnie Karam]

Namey she's our kind of mess. It's Jennifer Messer Sip some scotch with Jessica Trotch.

[Ben Mandelker]

She's our favorite streamer.

[Ronnie Karam]

Caroline Peacock, Kristen the Piston Anderson. Get a bee in your bonnet with Lacey B.

[Ben Mandelker]

Ringing the funk It's Leslie Plunkett she.

[Ronnie Karam]

Gets a name from us It's Lindsey D. Let's give a Kissarino To Lisalino Fresh as a daisy it's made Casey McHenry we love her on the rocks It's Melissa Cox Megan Berg. You can't have a burger without the.

[Ben Mandelker]

Berg this is living with Michelle Vivian.

[Ronnie Karam]

I love a YA Olivia Williamson Tastier than Flanderson It's Rachel Manderson she sure is swell It's Raquel yes we can.

[Ben Mandelker]

It's Savannah Cast a spell with Shannon Spellman let's share with Sharon Eldridge the Bay Area betches and our super premium.

[Ronnie Karam]

Sponsors She's VVIP It's Amanda V Can't lose when you're with Amy Baldwin.

[Ben Mandelker]

Somebody get us 10cc's of Betsy MD.

[Ronnie Karam]

We'Re taking the gold with Brenda Silva.

[Ben Mandelker]

Let'S get real with Caitlin o' Neal.

[Ronnie Karam]

Don'T get salty with Christine Pepper can't have a meal without the Emily sides Let's go into the woods with Guy.

[Ben Mandelker]

Tubbs who, what, why, where?

[Ronnie Karam]

And Gwen Pentlands it's our queen It's.

[Ben Mandelker]

Queen Laifa Nobody holds a candle to.

[Ronnie Karam]

Jamie Kendall Know your worth with Jason.

[Ben Mandelker]

Kurth Hail the cork master the master of the cork Jennifer Corcoran we got our wish It's Jen Plish she's not harsh She's Jill Hirsch She's a little bit loony Junie, my Favorite Murdo Karen.

[Ronnie Karam]

McMurdo she gets an A It's Kelly B.

[Ben Mandelker]

We love him madly It's Kyle Pod Shadley we're ride or die for Lisa Ryder Baron she's a wiz It's Liz Sarthi always killin it It's Lola Alkalani.

[Ronnie Karam]

The incredible edible Matthews sisters She eases our woes it's Melissa St. Rose we're on the floor with Molly Dorsett There's a chance of meatballs It's Rebecca Cloud.

[Ben Mandelker]

She'S the queen bee It's Sarah Lemke Shannon out of a cannon Anthony let's take off with Tamla Plain it's always.

[Ronnie Karam]

A good time when you're wasting time with Bravo she ain't no shrinking violet Coutar. We love you guys. If you like, watch what crappens. You can listen ad free right now by joining Wondery in the Wondery app or on Apple Podcasts. Prime members can listen ad free on Amazon Music. Before you go, tell us about yourself by filling out a short [e-mail] survey.

[E]

Every big moment starts with a big dream. But what happens when that big dream turns out to be a big flop? From Wondery and Ill Media, I'm Misha Brown and This is the Big Flop. Every week, comedians join me to chronicle the biggest flubs, fails, and blunders of all time. Like Quibi, it's kind of like when.

[Ronnie Karam]

You give yourself your own nickname and you try to, like, get other people to do it.

[E]

And the 2019 movie adaptation of Cats.

[Ben Mandelker]

Like, if I'm watching the dancing and I'm noticing the feet aren't touching the ground, there's something wrong with the movie.

[E]

Find out what happens when massive hype turns into major fiasco. Enjoy the Big Flop on the Wondery app or wherever you get your podcasts. You can listen to the Big Flop early and ad free on Wondery. Plus get started with your free trial at wondery.com plus.