#2871 Top Chef S22E12 Part Two: The Forage Seasons

Summary

Podcast Title: Watch What Crappens
Hosts: Ben Mandelker & Ronnie Karam
Episode: #2871 - Top Chef S22E12 Part Two: The Forage Seasons
Release Date: June 2, 2025

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Introduction

In episode #2871 of Watch What Crappens, hosts Ben Mandelker and Ronnie Karam delve into the latest escapades of Top Chef Season 22, Episode 12, titled "The Forage Seasons." This two-part recap serves as a humorous and incisive dissection of the culinary challenges and dramatic moments that unfolded during the competition.

The Foraging Challenge

The episode kicks off with the chefs engaging in an intense foraging competition, tasked with sourcing unconventional ingredients from the surrounding wilderness.

• Tristan's Strategy:
  Tristan attempts to craft a Canadian version of jerk pork, emphasizing the use of foraged items.
  “I'm doing a Canadian version of jerk pork... I'm just going to use all the foraged items,” Tristan explains at [03:13].

• Unusual Ingredients:
  The chefs incorporate a variety of unorthodox ingredients such as poplar bark, yarrow, thyme, rosemary, rose hips, and even ants.
  “It's like poplar barks... I can use that kind of for cinnamon. Yarrow. Using yarrow. That's good,” Tom Colicchio remarks at [03:28].

• Creative Challenges:
  The complexity and novelty of the ingredients lead to both innovative dishes and comedic mishaps.
  “What are we supposed to do with it?”, Padma Lakshmi questions at [34:44], highlighting the confusion surrounding some of the foraged items.

Judges' Feedback

As the dishes are presented, the judges provide their critiques, blending genuine culinary assessment with the show's trademark humor.

• Positive Reception:
  Cesar lauds his own dish with a mushroom trompeau and toasted ants, describing it as a fusion masterpiece.
  “It's like a fusion between pastor tacos...,” Cesar enthuses at [19:35].

• Constructive Criticism:
  Bailey faces scrutiny for her "glam rock lamb spadino speedo," with critiques focusing on the unusual combination of cow peas and poplar syrup.
  “Can you send this back? It tastes like the land,” a judge comments humorously at [17:01].

• Humorous Remarks:
  The hosts infuse humor into their feedback, mocking the overly complex and sometimes incomprehensible culinary creations.
  “But what happens when massive hype turns major fiasco,” Misha Brown's interlude at [01:16] sarcastically underscores the theme of the episode.

Elimination and Drama

The tension heightens as the judges deliberate over the dishes, leading to the elimination of one of the contestants.

• Massimo's Dish:
  Massimo's straightforward approach with mustard-based dishes stands in contrast to the more experimental dishes of his competitors.
  “You went for the easiest forage thing... Mustard greens are a thing,” Padma Lakshmi critiques at [32:37].

• Final Decisions:
  Ultimately, the decision falls on Massimo, whose dish, while visually appealing, fails to impress entirely upon execution.
  “Massimo is out of here,” announces Tom Colicchio at [47:30].

• Bailey's Struggles:
  Despite her adventurous spirit, Bailey's dish leaves the judges puzzled.
  “Can I not eat your trauma? Like, please?” she exclaims at [25:48], reflecting her frustration.

Conclusion

The episode wraps up with the hosts summarizing the intense competition and the elimination outcomes. Ben and Ronnie maintain their comedic lens, highlighting both the triumphs and the follies of the season's final challenges.

• Final Thoughts:
  “This was an exceptional day all around,” Padma Lakshmi concludes at [46:12], acknowledging the remarkable efforts of the remaining contestants despite the chaos.

• Looking Forward:
  The hosts tease future episodes and invite listeners to engage with their content on platforms like Patreon and the Wondery App, ensuring fans stay connected for more laughs and critiques.

Notable Quotes

• “I'm going to do bannock cooked on rock. I'm excited. I love this. I love this. Foraging forests.”
  Tom Colicchio at [02:58]

• “The way that you plated that cracker, the bana cracker, I didn't think to dip it. I thought it was a hat.”
  Padma Lakshmi at [36:57]

• “I'm just gonna make a... I made a bunch of. I found a bunch of Cecil roots, and I'm gonna make a stock.”
  Shuai at [08:01]

• “Workers in your restaurant should never have to eat anything without a sauce on it.”
  Brenda at [36:28]

Final Thoughts

Watch What Crappens masterfully balances insightful commentary with sharp humor, providing listeners with an entertaining and thoroughly engaging recap of Top Chef's dramatic finale. Whether you're a culinary enthusiast or a fan of reality TV antics, this episode delivers a perfect blend of critique and comedy, ensuring you stay informed and entertained.

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Stay tuned to Watch What Crappens for more hilarious takes on your favorite Bravo shows and beyond. Support the podcast at www.patreon.com/watchwhatcrappens for exclusive content and bonus episodes.

Transcript

[Padma Lakshmi]

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[Tom Colicchio]

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[Padma Lakshmi]

Yeah. And as you all know, I'm really into sewing and I was thinking about sewing a shirt for our Texas shows and I was even thinking about getting little fasteners on it. So in fact, I've just ordered a beautiful fastener metal snap button kit from prime cause it just helps me with my sewing.

[Tom Colicchio]

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[Padma Lakshmi]

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[Tom Colicchio]

It just makes sense. Visit Amazon.comprime to get more out of whatever you're into.

[Misha Brown]

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 quibbing.

[Tom Colicchio]

It's kind of like when you give yourself your own nickname and you try to like get other people to do it.

[Misha Brown]

And the 2019 movie adaptation of Cats.

[Brenda]

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.

[Misha Brown]

Find out what happens when massive hype turns 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.

[Padma Lakshmi]

Who cares what happens when there's so much that happens? Hi everyone. Welcome back. This is part two of a two part recap. If you're wondering where part one was, well go check in the feed and be sure to subscribe. So that way you always get your episodes. But enough of that, let's get right back into the episode. So then Tristan is cooking he and things over indirect heat and everything. And then Shuai is making cabbage and he's saying that he doesn't want to. He doesn't want to char the cabbage on its own because then it'll be very dry and brittle like Gail's hair and you just want to add that to the stock and kind of reduce it in the stock. So it just kind of glazes itself. Like, Gail taking a bath. Wow. I'm on a real run today, unlike Gail.

[Tom Colicchio]

So Tom comes.

[Kristen]

He's like, well, hey, Chef, you cook outside often? Tristan, I was told to ask you about the outside. It's going to be wacky. It's going to be crazy. Have you seen that b. Have you seen that BMW? Insane.

[Padma Lakshmi]

And Tristan's like, yeah, not like this.

[Cesar]

He's like, so, what are you making? What are you up to? What are you doing?

[Padma Lakshmi]

And Tristan's like, well, I'm doing a Canadian version of jerk pork. And I had a hard time honestly relating it to black people in the mountains. And so it just, like. It's not the place that we're at, but it's the direction I'm going. I'm just going to use all the foraged items.

[Cesar]

All right, I wasn't really listening, but what are the foraged items that you're using?

[Padma Lakshmi]

Bark.

[Tom Colicchio]

It's like poplar barks. You know, I can use that kind of for cinnamon. Yarrow. Using yarrow. That's good.

[Kristen]

Oh, I think I went to high school with her.

[Tom Colicchio]

Yep. And thyme and rosemary. Definitely them kind of is a flavor. Rose hips. Rose hips.

[Kristen]

Oh, rose. Rose has good hips. God, I love golden Girls. What are we talking about here? You know those BMWs have TVs in them? Really good stuff.

[Cesar]

Yeah, I just watched Despicable Me 3. Great movie.

[Padma Lakshmi]

So he's like, well, sounds like you.

[Cesar]

Have a game plan. We'll just go through the motions of pretending like you're not going to win this all. Okay. All right. Cesar, what are you doing? Why are you hiding behind the tree stump? Do you want to come out? You want to talk to strangers? Is that okay? Yeah, you got some honeymoons.

[Tom Colicchio]

Yeah.

[Kristen]

Hey, you got some honey mushrooms there.

[Tom Colicchio]

And he's like, chestnuts and goes, oh, well, chestnut mushrooms.

[Kristen]

Well, well, okay, let's shoot that again. Maybe with somebody else. I don't want to repeat the line, but okay. What else? What else you got there?

[Tom Colicchio]

Lions mean portobellos. They were foraged. Don't tell anybody about the other mushroom. I got.

[Kristen]

Oh, yeah, I saw that in the post office. That was crazy.

[Cesar]

Oh, you got some ants. You forage those. Does it really count as foraging or just hunting and trapping ants? You know, you don't have to serve us ants if you don't need to, if you don't want to. It's perfectly okay. We don't really want to have any ants.

[Padma Lakshmi]

He's like, yeah, I did it. It's like, they're really yummy. He just basically talks about it. He's making this al pastor and everything.

[Cesar]

He's like, okay, good luck. And, Mossimo, how are you doing over there? What are you up to?

[Tom Colicchio]

Couldn't be better. Great. Everything's great. We're in a forest.

[Kristen]

It's amazing.

[Tom Colicchio]

I have an extra half hour. I'm gonna do bannock cooked on rock. I'm excited. I'm so excited. I love this. I love this. Foraging forests. Like Italy. I'm going there. I'm going there, right? So intense. Everybody else is like, well, here's what I'm gonna make.

[Kristen]

Mossimo, how about you? So excited.

[Padma Lakshmi]

So Bailey's like, okay, what about you, Bailey?

[Cesar]

What are you up to?

[Padma Lakshmi]

She's like, oh, I'm having a ball here today.

[Cesar]

It doesn't sound too convincing.

[Padma Lakshmi]

It's like, yeah, well, I got some kow cow peas, and I'm also doing a lamb piadina with it and grilled marinated dandelion greens and kind of a creamy stack. Kind of like a puree situation. You know, real glam rock stuff.

[Kristen]

What's funny? I'm not really sure what you're making, but I do remember pulling over one time to use the restroom when we were on tour, and Padma said, hey, Tom. I said, hey, Padma, where's Gail?

[Tom Colicchio]

And she said, tom, cow peas. Sorry.

[Kristen]

That one took a while, but it was really stupid, so I hope it was worth it.

[Padma Lakshmi]

I remember it well. I just told my dear friend Lauren Bacall here in heaven.

[Tom Colicchio]

I still haven't had the heart to tell her that. Tuesday morning Closed.

[Padma Lakshmi]

Hold on one second. Jerome Robbins is coming over. Hey, Jerome, you want to hear about my co worker, Gail? I used to say cow, please. Yeah, that's it.

[Tom Colicchio]

Jerome Robbins really didn't laugh at that one as hard as he should.

[Padma Lakshmi]

West side Story? More like Stupid side Story. Get out of here, ghosts. Jerome Robbins.

[Tom Colicchio]

Get out of here, west side Bory. Get out. Nobody likes you, Jerome Robbins. Everyone knows sailors don't tap dance. Stupid.

[Padma Lakshmi]

You want to go to America? How about you get out of Heavenica, huh?

[Tom Colicchio]

So Tom's like, well, Bailey, sounds like.

[Kristen]

You'Re not quite 100% there yet.

[Tom Colicchio]

Yeah. My God, I just don't know what to do. I mean, I'll tell you this. Whatever I'm cooking is going to come with a side of regret.

[Cesar]

Oh, sounds great.

[Tom Colicchio]

All right.

[Cesar]

Shuai, what are you doing? And why are you wearing that strange floral dress?

[Padma Lakshmi]

One of my grandmothers.

[Kristen]

So, Shuai, why Are you a skeleton sitting on the second floor of a building, rocking back and forth creepily?

[Padma Lakshmi]

Hi, this is Padma Lakshmi again. Ghost Padma, I just want to say I've become very good friends with Anthony Perkins. So watch what you say.

[Tom Colicchio]

Watch your goddamn mouth, Tom. You're going to be strangled with a black turtleneck.

[Kristen]

So Shuai's like, shuai, tell me about your thing. Let me guess. It's for your grandma.

[Tom Colicchio]

He's like, it's from my grandma.

[Kristen]

He's like, no. Nailed it. We'd love that. We'd love a good grandma story here.

[Padma Lakshmi]

He's like, well, I'm just gonna make a. I made a bunch of. I found a bunch of Cecil roots, and I'm gonna make a stock, and I'm gonna make almost like a spruce and poplar oil. And by the way, Tommy, can you tell me the difference between a text message and an email?

[Cesar]

What do you want to know?

[Padma Lakshmi]

Just a question my grandma always asks me. Also, Tom, can you help me set up my Apple tv?

[Tom Colicchio]

Yeah, exactly. So, Tom, I got an email from someone that says they have the last name as me, and they're the last person in Nigeria with that last name. And somebody passed away, and I could. I don't know, do you have a bank account I could transfer some money to?

[Kristen]

All right, well, this has been fun.

[Padma Lakshmi]

I almost nerfed.

[Kristen]

You've changed a lot, Shry. I mean, doing things for your grandma, now, that is nuts.

[Tom Colicchio]

And Shuai's like, yeah, you know, I've just been feeling way more myself, you know, like, now this is my life. I knit. I mean, I just didn't realize, you know, I knit and I wake up early and walk around the mall before the store is open. It's crazy. You know, they call us guacamole.

[Padma Lakshmi]

It's like, yeah, you know, Tom, there should just be like a. There should be like a Top Chef outdoor cooking. I was suggesting Top Chef naked and afraid.

[Cesar]

I don't know if I want to do it naked, but certainly I'd be afraid. Well, maybe. Maybe there should be a Top Chef. Top Chef. Just get a career already, and I could just star my son.

[Tom Colicchio]

We've already had. We've already had that show backstage, and it was called Gales Naked and I'm afraid. So please, let's not revisit that. Lauren, I'm sorry. Lauren, I'm sorry. That really upset Lauren.

[Padma Lakshmi]

I did try to pitch to NBC Universal, Top Chef, bad patterns and afraid. But unfortunately, Gail wasn't available for the dates that we had wanted.

[Kristen]

Well, you know, the chefs, they went foraging, and they're using products they don't really know, but they can also relate them to other products they do know. So take a. You know, you got a mushroom, make a mushroom taco. I mean, there's no. I don't know mushroom. I know tacos. Put them together, boom. You know what? A taco is only a friend you haven't met yet.

[Cesar]

You know, there's a lot of things. They're all doing interesting things. Bailey, she's going to have to add a little bit more sweetness to her dish, because when last time I checked, she just had taken a handful of dirt and put it into a fry pan.

[Kristen]

She put it in her own eyes and started crying and saying, why am I here? Over and over again.

[Cesar]

Something about glam rock. I wasn't sure what that was. So she said she was going to find the most glamorous rock she could find in the dirt.

[Kristen]

Oh.

[Padma Lakshmi]

Oh.

[Tom Colicchio]

So, you know, some.

[Kristen]

Some are going to win, some are going to lose. That's just Top Chef. That's how it goes. Mother Nature. This is real. Bitch. She'll kill you.

[Tom Colicchio]

So Bailey's like, well, everything I'm doing today feels so risky. I mean, God, there's such strong flavors here. I mean, is there too much poplar? God, I wish I was poplar.

[Padma Lakshmi]

Too much poplar. The gay Simmons story. So hold on one second. Lauren Bacall has a question. Her name is Gail Simmons. Yes. No. No one likes her. That's why we make these jokes.

[Cesar]

God.

[Padma Lakshmi]

Keep up. Lauren Bacall.

[Tom Colicchio]

God.

[Padma Lakshmi]

Lauren Bacall.

[Tom Colicchio]

So Tom's like, okay, I'm out of here.

[Kristen]

I'm gonna get into this beautiful before and see what that big man put the shaved head and a tiny little car does to those little minion things. See you later, alligators.

[Tom Colicchio]

So, Tristan. Oh, sorry, go ahead.

[Padma Lakshmi]

No, I was gonna say Massimo is making a cracker. And Tristan, you're gonna say what Tristan's up to.

[Tom Colicchio]

Oh, he's doing greens. He's doing Kaylalu.

[Padma Lakshmi]

Nothing.

[Tom Colicchio]

Greens has been. What is that?

[Padma Lakshmi]

You said? He's doing greens. I'm saying nothing but greens.

[Tom Colicchio]

Parsley, peppers, cabbage and celery.

[Kristen]

Asparagus and watercraft and fiddle ferns and lettuce.

[Tom Colicchio]

I said, all right.

[Kristen]

My garden.

[Tom Colicchio]

One night, brother was robbing me, beeping me, rooting through my rutabaga, raiding my arugula, ripping through the rampion. My champion, my favorite. I should have laid a spell on him right there. I should have turned him into a stone or a dog. Or a chair.

[Kristen]

But I let him have the rampion.

[Tom Colicchio]

I'd lots to spare in return. However, I said, fair is fair. You can let me have the baby that your wife will bear. Okay. And we'll call it square. Get your grandma off my stage. Get her off my stage. Schwei. This is my number.

[Padma Lakshmi]

Shwai's sitting over his stew going, careful, the words you say Children will listen.

[Tom Colicchio]

Careful the things you do Children will see.

[Kristen]

They'll see.

[Tom Colicchio]

Brenda Blevin just comes back out.

[Padma Lakshmi]

Careful, the words you say Children will forage.

[Tom Colicchio]

Yeah. So he's doing greens and coconut milk and spices, and he's gonna make coconut milk out of parsnips because also, not to steal storylines, but he used to watch his grandmother make her own coconut milk all the time, so that's cool. Actually, it's a grandmother off.

[Padma Lakshmi]

Yeah, it is. Yeah, it's cool. But it is a lot of grandmother stuff.

[Tom Colicchio]

Yeah.

[Padma Lakshmi]

So they're all cooking, and Shuai and Cesar are picking out ants from their bag of frozen ants. And now the judges are arriving. And I'm happy because one of the guests that are coming to sit at the table is none other than Canada Smile herself, Nicole from All Stars.

[Tom Colicchio]

What a just little bundle of joy she is. Every time we see her Canada smile just sitting there smiling, she's just so happy to be alive.

[Padma Lakshmi]

She's my favorite.

[Tom Colicchio]

You think she's, like, mean to babies? Do you think she pinches babies?

[Padma Lakshmi]

She's mean to no one. She's mean to no one because she's just so happy and lovely. She's already Canadian, so she's already nice to people. And then she's just on top of that Canada smile. We love Nicole. We wanted her. I think we wanted her to win Top Chef World All Stars or whatever, but she didn't. It's too bad. So anyway, they sit down, and Kristen's like, well, everyone, welcome to our final challenge here in Canada. Nicole, Paul, welcome back. Scott and Matricia, thank you for being here. This table spends a lot of time outside foraging. You know the land well, and I've.

[Brenda]

Been in your shoes. I understand what it's like to forge.

[Tom Colicchio]

I get it.

[Padma Lakshmi]

I get it.

[Brenda]

Guys, I gotta go. I gotta forage road. Savor these moments. Savor them.

[Tom Colicchio]

Guys, are you thinking there needs to be more grandparent talk? Okay, let's do it. So one of the guest judges, Scott's like, you guys, here's what I remember. Summertime and going out on the land with my grandparents, because that's what you do. You know, so nostalgic. I remember just walking through the forest and my grandma would say, eat that. I would eat it. And then I would throw up. She would start laughing and smack me on the back of the head and say, use your own brain, you goddamn idiot. It's good being back here.

[Padma Lakshmi]

My grandmother, she always loved this land, which is why we buried her. Scattered her ashes right here in that. Wait a second. There's a BMW on top of my grandmother. Making fun of the BMW, not cultures. So then Tristan says he's happy with his pork. And then he's saying that he wants to reference his Afro Caribbean culture, et cetera. And he's presenting his food. So he's made this thing. It's jerk chick, he calls it. Not jerk chickens. OG jerk. He says it's glazed with birch SAP and plantain. Miso syrup and poplar bark was used as cinnamon and yarrow used his thyme. And then the lots of greens. The quarry. Lake Callaloo, instead of coconut milk, made parsnip. Parsnip milk, which is cray cray. And he's like. Then at the end, he goes, sorry, I'm out of breath. I'm chubby.

[Tom Colicchio]

So Kristen's like, God, I could just listen to him talk about food all day. Jesus Christ got some hot talking about food the way he did milk that parsnip.

[Kristen]

Holy.

[Padma Lakshmi]

Wow. He's just like Jerome Robbins talking about dance all day. Wow. We get it, Jerome.

[Tom Colicchio]

Your choreographer, Gail, talks about food all day. No one will sit with her. And Brenda's like, one of the things that's really important to me is connecting people to land. And I'm really tasting the land in this dish. You know, I get that Brenda's being very sweet here and kind. I don't think I've ever heard that used as a compliment. You know what? This tastes like land. This dish tastes like. Maybe if you're like, can you send this back? It tastes like the land. I just. It's very. It's like, did you put dirt in here? Just please take this away.

[Padma Lakshmi]

She's like, everyone, normally when I say it tastes like the land, it's really a special thing because we take from the land and it's very sacred. But in this case, I think he did put dirt in this. He over foraged. No, they love it. They love it. It's like, kind of blown away. It looks wonderful. It's Tristan, of course. It's great. And it's very. And. And by the way, I mean, this. All this stuff Looks amazing that they're doing here. And it is very cool that they are. I mean, I can't stand foraging, like, in general, but, like, it is special that they come to this place and they are foraging with these foods that are, like, sacred to. To this group of people, and they are making all this great food. And, like, I don't like foraging in, like, the forests of la, but I think it's cool when people fart.

[Tom Colicchio]

You don't like forest. You don't like.

[Padma Lakshmi]

I'm not going to run in Canada.

[Tom Colicchio]

That's crazy. You're just coming back with a Burger King wrapper.

[Padma Lakshmi]

Like, well, like, I don't want to forge.

[Tom Colicchio]

I don't want a street and a stiletto from a heel that broke off.

[Padma Lakshmi]

I don't like foraging for me personally, but I think it's cool when other people can do it and can actually do it.

[Tom Colicchio]

Well.

[Padma Lakshmi]

I'm always shocked.

[Tom Colicchio]

Well, yeah. To see what creative things they come up with with things that they could never plan on using, you know?

[Brenda]

Yeah.

[Tom Colicchio]

So then they all love Tristan, basically. He. He killed it. And then one of the ladies is like, guys, there's an eagle flying over there. There's three. That's very rare. This is a very special day, which is pretty cool. Three eagles. I don't really have anything to say about that.

[Padma Lakshmi]

Three eagles, cool. That's better than, you know, like, three pigeons. So then Tracy goes. Tracy says that's a good sign. Like, yeah, it means that they're getting ready to feast on Gail. So then. Watch out, Gail. So then Bailey is still working. She has. Bailey has no idea what she's doing. She is just improvising. She keeps throwing stuff into her food. Her beans aren't quite done. She's a disaster over there.

[Tom Colicchio]

Bailey's just like, it's coming together. It's not coming together. I'm gonna. What am I going to do with this song? I'm terrible. So she's going through it over there, but Cesar's doing good. He's plating and he's like, plating is where I have the most fun. It's like creation, but it's also destruction because I create the food and then I smash it over their heads and watch them try to eat it without getting glass in their teeth.

[Padma Lakshmi]

So the food is served, and Kristen's like, we've got ants. We've got ants brought to you by Downy. If you have an ant invasion and need to wipe up some ants, use Downy.

[Tom Colicchio]

Have you got ants in your pants? Use Downy I did it during my season, and I've never forgotten it.

[Padma Lakshmi]

Sorry, when I said downy, I was thinking of paper towels, which is Brawny, another sponsor of Top Chef. Brawny, the preferred paper towel for wiping up ants. When you have reached for the downy instead.

[Tom Colicchio]

Brago. Congratulations on getting a paper towel brand. So they really like Cesare's. He's done a mushroom trompeau with a mushroom pibil broth and toasted ants. And he's like. It's like a fusion between pastor tacos, also cochinita pivil with some roasted pineapple, but also maybe a little soap and some adobo sauce made out of rose hips.

[Kristen]

Oh, there we go again. Rose hips, everybody. Just trying to give me a boner today. Rose Nyland, I will never forget you, ma' am.

[Cesar]

I'm just really glad someone used rose hips, because finally we get a dish that won't lie to us. They can't.

[Padma Lakshmi]

So then Scott is this guy. Scott says, they love the broth. They love this. He says, we love our soups. We eat soups when it's plus 40, and they're all like, we don't do Celsius, so we have no idea what that is. Actually, that wouldn't be Celsius. That's fair enough. I don't know.

[Tom Colicchio]

Don't know.

[Padma Lakshmi]

Plus 40 Celsius would be, like. Plus the 40 Celsius would be wild. Wild temperatures.

[Tom Colicchio]

I can't even do, like, the time changes in our country. Like, I can't do, like, Eastern Standard Time. Different with Pacific time. I fuck it up every time. I'm just not smart like that. So Bailey's like, oh, God. My cow peas aren't really here right now, like, but they're closed. But I'm waiting until the absolute last minute to take them out of the liquid. I'm gonna fuck up the cow peas. I just know that.

[Padma Lakshmi]

Meanwhile, Shuai is charring cabbage and also toasting ants, and Massimo is butterflying a trout. And Massimo's, like, trout is very, very thin. It's going to be extremely difficult to get the crispy skin, the perfect cook, the smoke, all at the same time. But this isn't my first barbecue. It's my second one, so good luck to me.

[Kristen]

It's time for a commercial.

[Tom Colicchio]

It's time for a Crappin's commercial.

[Misha Brown]

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.

[Tom Colicchio]

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

[Misha Brown]

And the 2019 movie adaptation of Cats.

[Brenda]

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.

[Misha Brown]

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.

[Monica Lewinsky]

Wondery.Com/@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 Recap 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 plus in the Wondery App or on Apple Podcasts.

[Unknown]

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, his 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 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 spans. Yeah, Nintendo almost became a ramen company until Super Mario saved it. New episode 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.

[Tom Colicchio]

Call your doctor. You know, Massimo, I like Massimo. I really wanted to see Massimo in the finals, but he. This is the second at least time. Well, it's the second time in a row. Didn't he do this last week where he's just like, a simple grilled piece of fish? And then they've got. Everyone's using all this crazy stuff, and he's like, I went with mustard. Mustard greens, mustard this, mustard that. So I'm leaning into fish and mustard. Like, it's very boring. Massimo. Okay. I mean, it looks pretty, but I'm trying to root for you, Massimo. Let me root for you.

[Padma Lakshmi]

Yeah, yeah. So now it's time for Bailey to serve. So she comes and she. She greets everyone because, well, for you guys, I did a glam rock lamb spadino speedo, spelled for everyone S, P, I, E D, I, N O. Which means that most of the word says spidey. Anyone is here a fan of the hills? No. Okay, well, then that joke fell flat. Anyway, it's got grilled dandelion salad and cow town cow peas or black eyed peas. And I also use black poplar syrup as well as the birch syrup to glaze in. So good luck to everyone.

[Tom Colicchio]

And she tells us. She's like, oh, God, this is just different from everything I made. I just feel so exposed. Can I not eat your trauma? Like, please? So they. One. One of the ladies is like, well, if there's meat on the skewer, I'm in. That's all she needed.

[Padma Lakshmi]

You know, I love the lamb and the dandelion greens. So that was. She did a good job. And Tom's like, yeah, I think she.

[Cesar]

Did a good job with the ingredients that she was using. And the only issue I have is the peas. There's a flavor combination that I'm not familiar with at all. I mean, I think it's poplar syrup, roast garlic together. I don't know if I like it, but I keep going back to it, unlike customers at my son's bar. Why did he ever think peanuts? All just to be a smart thing to do.

[Tom Colicchio]

And Nicole's like, yeah, my peas were too crunchy. Like, creamy would have been nice, but these are gross. And I'm the nicest person who's ever been on this show. So I think we should kick off. Bailey, like, whoa, whoa.

[Kristen]

Jump in the gun a little bit. Jump in the gun a little bit. The loud one's coming soon. Okay. We've got to be on a plane.

[Tom Colicchio]

With one of these people.

[Padma Lakshmi]

So Shuai, meanwhile, is finishing his dish, and he's like, whenever I cook out of memory and love, it always comes out pretty well, especially when I shape the food to spell out the word grandma on a plate. I really like that.

[Tom Colicchio]

So today I made a roasted cabbage. I've fallen, and I can't get up with a rosehip gl pork belly lavage, and thatching ant togarishi. Okay, great.

[Kristen]

What was that thing about falling and not getting up?

[Tom Colicchio]

It's a button you press if you fall. Just look out for me, guys. Look out for me.

[Padma Lakshmi]

Now, the oil you have is kind of tingly. It's got a spicy note there. But there should also be some refreshing notes from the polydent I added in there. Now, that oil is made from black spruce as well as poplar buds, and there's just a bit of Sichuan peppercorn. And to the right of it, there's a picture of Alex Trebek to remind you of all the days you spent watching Jeopardy.

[Tom Colicchio]

I was gonna do the peppercorn in pages from the phone book because my grandson told me, we don't use phone books anymore. And I said, you will take this out of my cold, dead hands, literally. So enjoy this.

[Padma Lakshmi]

So Gail's like, well, the sauce around the dish, that was sort of. It was sort of translucent. What was that? Well, Gail, it's not deodorant, so you can stop putting it under your armpits.

[Tom Colicchio]

Well, it's basically like Gail leaning up against a window. So she's like, this is a Top Chef first translucent. And so I was like, oh, that's that stock. You know, Asian stocks are made out of medicinal things. So, yeah. And then, you know the answer, just for fun. And Kristen's like, wow, this is amazing. And Scott's like, yeah, you know, I thought, okay, cabbage. But it wasn't just cabbage. There was so much flavor in it. And to burn it on the outside and get it perfect on the inside. God damn it. This cabbage changed my life.

[Padma Lakshmi]

You know, it's funny, because I heard that when Gail was single, she used to use a dating app called Not Just Cabbage.

[Tom Colicchio]

But then customers complained after they met her that it was misleading, so they had to change the name of the app. Of course, it turned out that's just called the bagel.

[Padma Lakshmi]

Bagel meets cabbage. So Brenda eats bagel. I'm not gonna lie. I did buy a cabbage today, and I think I was partially influenced by this episode.

[Tom Colicchio]

I was like, I buy cabbage. I eat a lot of cabbage, Actually, I love a cabbage.

[Padma Lakshmi]

I buy Cabbage too.

[Tom Colicchio]

Yeah, me too. I love cabbage. Together for cabbage all the time.

[Padma Lakshmi]

You guys might not know this, but there's actually the better cabbage in heaven than there is on earth. So Lauren Bacall and I are gonna have the cabbage dinner. Sorry, you can't be here. Even if you were dead, you wouldn't be invited. Sorry. Hey, Jerome Robbins, enjoy eating your not cabbage for dinner.

[Tom Colicchio]

So Brenda really was caught up with the pork belly, the vinegar side with the cabbage, the char, she loved it. She calls it exquisite. And Kayl's like, it was excellent. I love this show. I went into the woods yesterday and he came out with this. Oh, my God. Revelatory.

[Cesar]

All right, do we have some defibrillators for Gal? She's kind of losing her mind.

[Padma Lakshmi]

It's stupendous. It's amazing. It's absolutely. This is why we do what we do. It's the most amazing thing we've ever. All right.

[Cesar]

We needed those defibrillators right away.

[Tom Colicchio]

Gail's on the blow. So Massimo is next and he's like, the smoking of the juniper is what's gonna finish cooking the trout. So I want flavors. I want to capture the judges. Get em, lock em up. I highlighted forage ingredients to perfection. This is a winning dish. Italy, here I come in a BMW. Probably gotta love BMWs.

[Brenda]

Hey, guys.

[Padma Lakshmi]

Alright. A Buddhist monk in saffron robes once told a 19 year old David Bowie, I know what real glam rock is. Sorry, sorry, Bailey. That was for you.

[Brenda]

Anyway.

[Tom Colicchio]

Glamrock. I'd already stole that. Gonna have to come up with something else in the next two minutes. I might as well just pack my bags.

[Padma Lakshmi]

So the Monk told a 19 year old David Bowie.

[Brenda]

Who are you, where are you and.

[Padma Lakshmi]

Where are you going? Turns out that monk was actually just someone at the dmv. But anyway.

[Tom Colicchio]

It was a policeman. But that's neither here nor there.

[Padma Lakshmi]

It was a crossing guard wearing a lot of orange. So hopefully this dish can answer at least two of those questions. Yesterday, when I was foraging, I saw mustard. Wow, you sound like Gail. Hold on, I can get there. You saw mustard. Wow, you sound like Gail at the aquarium trying to break through one of the tanks. She thought she saw a mustard. Turns out it was just a. Just a grouper.

[Tom Colicchio]

So this dish was conceptualized by mustard, mustard itself. So then I made grilled trout and then it's smoked in juniper, blah, blah, blah. But then it has mustard roots, mustard leaf, spiked spoked potato puree with mustard. I love mustard. And they're like, wow, mustard. Great.

[Padma Lakshmi]

Congratulations. Wow. You went for the easiest forage thing. Like, we can get mustard greens in. Well, I don't won't say every supermarket, but, like, mustard greens are a thing that you can get in supermarkets. Mustard root. I think you're pretty much just dealing with mustard at that point. So. Wow. You use mustard. Everyone else is doing things like, you know, poplar and birch and ants. And he's like, mustard, I'm making mustard, mustard greens.

[Tom Colicchio]

That's it. Well, even the meat, you know, even the protein, it's like the simplest thing you can do. Like a grilled trout. Come on, Massimo.

[Padma Lakshmi]

Also, if you wanna. If you don't wanna be kicked out, don't highlight a protein where out is like the main part of the word. Okay, out. Yeah, they're literally like, out, like trout. Isn't that a thing that people say, don't do it?

[Tom Colicchio]

He's like, I was going to cook you a fish called aco Knives and go. But.

[Padma Lakshmi]

There was an exotic fish called who are the Weakest Link? Goodbye.

[Tom Colicchio]

So Gail's like, well, everything in the bowl I thought was well balanced. But the bannock, that really intense herb condiment, it just had such a bitter note and it just felt disconnected from the trout. Well, that's something no one would ever accuse you of being. Jesus, that trout is still connected to your mouth. Somebody hand Gale a napkin.

[Padma Lakshmi]

Wow. Gail thinking everything in the bowl was well balanced. Just because you put the bowl on your nose doesn't mean it's well balanced.

[Tom Colicchio]

And Kristin's like, well, he kind of left it up to the user to figure out how to eat it. So it was very confusing. We had fish, potato sauce. What do we do? You know what I mean?

[Padma Lakshmi]

Yeah.

[Tom Colicchio]

Very, very confusing. Do I put my fork in it? Do I, you know, put my finger inside of it? Not really sure how to do it. I could have used some instructions.

[Padma Lakshmi]

Guys, this is the funniest thing, because he basically, he made this dish. It was like a fish in a broth. And everyone agreed that that was delicious. But he made, like, this little cracker. He made a homemade cracker, and he put it on the side with a whole bunch of stuff on it. And the intent was to dip that into the broth. You get everything all together in this one big, glorious bite. But they didn't know, so they were just eating the cracker on its own. So we're just getting, like, a burst of seasoning without anything to balance it. And none of them ever had the thought to dip it into the soup. There was, like, one Person was like, well, when I dipped it into the soup altogether, it was a delicious bite. But, like, but what do we do with the cracker? There's a cracker on the side of the soup.

[Cesar]

What do we.

[Padma Lakshmi]

When a cracker comes next with soup, what are we supposed to do with it?

[Tom Colicchio]

What do we do? What could it be there for? What would the topping on the crackers be for inside the soup? This is absolutely crazy. I'm so confused. You guys eat, like, 10 courses a day as your job.

[Cesar]

I'm so confused.

[Tom Colicchio]

Yeah.

[Padma Lakshmi]

So the judges all laugh, and afterwards. And Gail's like, well, it's five really lovely, inspired dishes today, all on your shirt. Gail, come on. It's called mouth closed. Food in mouth closed.

[Tom Colicchio]

Let's go back to judges table that we're gonna shoot in the outdoors in a windy field. Okay, let's do that. So they got this.

[Padma Lakshmi]

This week for judges table, we're going to take a. We're going to chop down several trees and balance them in between our two BMWs, which we'll have running just in case we have to make a quick exit. All right, great.

[Tom Colicchio]

This time, we are burning electric batteries for fuel and a bonfire. So Brenda's like, I was so touched. It was so connected to land. And Kristin's like, okay, Massimo, walk us through how it all came to be, possibly quietly, if you could do that. He's like, I knew I wanted to cook trout on open flame. I was rooting for the open flame. I had half an hour extra, so I wanted to cook the bannock. To have a little bread to have something to dip in. You know, dip it, dip it. This is what you do with bread. I hope nobody asked what that was for, because you're a bunch of fucking morons if you did that.

[Cesar]

No, the fish was just beautifully cooked. I love the mustard relish made with the stems. That was great.

[Padma Lakshmi]

And Kristen goes.

[Brenda]

The sauce, I mean, it was absolutely outstanding. I mean, to think about the sauce that you made. I've made sauces before, and I just want to say, savor this moment when you get to make a sauce, because it's really special. It's really special.

[Tom Colicchio]

You don't want to be old and look back and realize you didn't appreciate the sauce that you made. Enjoy the sauce right now. Enjoy it. And so Tom's, you know, they're all loving it. And Gail's like, well, I love that you put a lot of bitterness and herbaceousness onto the bannock, but the way that you plated it, there was just so much garnish on the bannock, I didn't think to dip it. I mean, wow. What an incredible thing. Could you put an instruction manual in there? Maybe a little Allen wrench, something?

[Padma Lakshmi]

I have to be honest. The way that you plated that cracker, the bana cracker, I didn't think to dip it. I thought it was a hat. So I put it on, and I thought, wow, I have a look for the Emmys this year. And then all of a sudden, everyone was looking at me, and I said, what are you all looking at? And they said, wow, I guess Padma was really right. We just thought she was a callous bitch. But it turns out there's some truth in jest, huh? And I said, what are you talking about? I'm wearing my new hat. And then they all laughed at me, and I started to cry. It was very awkward. And next time, you should tell me how to use my cracker.

[Tom Colicchio]

So now they moved to Chris, Tristan. And Tristan is like, you know, I thought of, like, wild pigs rummaging around and eating roots and tubers. So, you know, story jerk sauce.

[Kristen]

And Tom's like, you know, layers and layers of flavors. I mean, that just kept coming. It's like Gala the Golden Corral. And it was, you know, it was like you were using these ingredients your entire life. I mean, just. Just absolutely stunning.

[Cesar]

Whoa, Whoa.

[Padma Lakshmi]

The bread is like, how astounded that.

[Cesar]

You came to the point of translating the language of my land to the food of your own culture. But I'm terribly sorry. I've never had any babies.

[Padma Lakshmi]

Oh, no. I just remembered again.

[Cesar]

I had a baby.

[Tom Colicchio]

I did have a baby. A baby who loved tubas. And I didn't realize it until you said, you forged a tuba. Oh, come to mama. So now they. And Tristan's like, thank you. I think food connects us no matter where we're from. If you're a person, you're a thing that likes food. Am I right, guys? People.

[Kristen]

Food.

[Tom Colicchio]

Food. People, people. Eating. Eating done by people. Am I right? We're just one. We're all one. She's like, that is beautiful. That is fucking beautiful.

[Padma Lakshmi]

Well, a wise woman once said, we're all connected. And that woman's name was at&t.

[Brenda]

Thank you. That was a beautiful story, Tristan.

[Padma Lakshmi]

So. So Cesar is like, well, I was so happy foraging today. I remember the first two things we tried were the rose hips and the ants. And that's where I got the idea to try to hatch this a little bit, to make a rose hip and ant el. Pastor. Featuring a giant hen of the woods that I stole from a forest that said, no trespassing. So here it is.

[Tom Colicchio]

And Tracy, of course, is like, oh, my God. Ants. My favorite ingredient. Do you guys love ants or do you not? I mean, I have a restaurant 10 miles down the road. Do you know what we eat? Fucking ants, okay? All the time. And this guy used ants. I fucking love ants. Great job using the ants. God, where'd you get that idea? Did you freeze them before you toasted them? Ruined their entire fucking community. How were they delicious?

[Padma Lakshmi]

Kristen's like, I've never actually personally cooked ants before, but I have cooked with my ants.

[Brenda]

It's a beautiful, beautiful thing to cook with your aunt.

[Cesar]

All right, Kirsten. All right, that's enough.

[Tom Colicchio]

And Cesar's like, yeah, I mean, I toasted them, and I apologized to them.

[Kristen]

At the same time, which is why.

[Tom Colicchio]

You gotta love Cesar.

[Padma Lakshmi]

Yeah, but doesn't that make you feel better, Ronnie, about the answer?

[Tom Colicchio]

Yes. I love Cesar. That's why I love him. So Kristin's like, yeah, my first bite, it was bitter, but in a good way. Like, Padma. Thanks, Kristen. Rip. Hey.

[Padma Lakshmi]

You know who's bitter? Jerome Robbins. Sorry you don't get to eat cabbage with us, but why don't you make some new friends already? Okay.

[Tom Colicchio]

By the way, I just had Gorbachev try ant. It was hilarious.

[Padma Lakshmi]

We sometimes eat cabbage with Gorbachev on Thursdays, but not Raisa. She's the worst. I'm like, why do you stay with that bitch? Now that you're in heaven, you have so many more options, Gorby.

[Tom Colicchio]

So Tracy's like, ants loved them. Okay? So Kristin's like, yeah, it was bitter, but it was good still. And everything came together. Shwe. Did your dish turn out how you wanted it to? Which made me worried for Shwe, because that's usually a shady question. But he's like, yep, you know what? I woke up thinking of my grandma, and I went to bed thinking of my grandma. And while you were eating, I hope you felt like you were eating just a leg right off of my grandma. So, yeah, nailed it. Pretty much nailed it.

[Padma Lakshmi]

So Brenda's like, there were so many.

[Cesar]

Flavors within the dish. I tasted the medicine, but I felt it more than anything.

[Padma Lakshmi]

Shri is like, great. My grandmother felt her medicine as well. So Tom was like, oh, this is absolutely beautiful.

[Cesar]

I mean, I was. I was jealous that I didn't make this dish. I mean, then again, I also haven't cooked in my restaurant in probably about 25 years. Am I right? Huh? So you could put that in a three star environment and it would hold up. It was great. Love it.

[Kristen]

It was one of the best things I've ever had in my whole goddamn life. Nopes for sure. Absolutely amazing. This tasted better than having a sun feels, I'll tell you that.

[Padma Lakshmi]

Shuai's like, well, I have to admit, I know I says, my grandma actually is more of my mom's.

[Cesar]

Oh, it's terrible. I hate this.

[Padma Lakshmi]

This is garbage.

[Kristen]

From now on, I only want grandma medicine tasting things.

[Cesar]

Okay, mom medicine no longer cuts it on Top Chef. We want grandma medicine.

[Tom Colicchio]

So, Bailey, did everything go how you wanted it? She's like, does it ever. Oh, today was sort of weird for me. I mean, I had to feel it out and I was like, I don't know. Is it gonna connect? Was it terrible? Did anybody connect get poison? Am I going to die? Am I already dead? Am I already on a bus back home and this is all a dream? Just tell me. Just kick me out now. God.

[Padma Lakshmi]

Brenda's like, well, you know, Bailey, yesterday when we started foraging, there was a little bit of intimidation going on there. Basically, you were just like a scared white lady and you were very confused. And.

[Tom Colicchio]

Do you remember when I was dropping Prozac pills onto the ground just so you would forage those, wish that you'd pick those up.

[Padma Lakshmi]

But you got that little inner forager to come out.

[Cesar]

And you produce something really unique. Which is my way of saying you.

[Padma Lakshmi]

Plundered our land like all the other white people do, and you made garbage out of it. Thanks a lot. If you're going to take our ingredients, at least make something that tastes good.

[Kristen]

Well, you know what? It was delicious. It was odd at times, but I have to say, it was great to do something feeling like you. Odd, weird, disconnected. What's it doing? Is this lasagna? I don't know. I don't know.

[Cesar]

All I do know is that that guy from Mission Impossible is still very confused about the tiramisu.

[Tom Colicchio]

So good job.

[Kristen]

Tarzan is still trying to jump out of that building.

[Cesar]

I heard he was trying to explain to Tom Cruise that he ate. He ate a savory dish that looked like tiramisu, but it wasn't tiramisu. And Tom Cruise is like, bro, why do you keep talking to me about this?

[Padma Lakshmi]

It's hilarious.

[Tom Colicchio]

So Kristen's like, and you cooked the peas from dry today. I'm sorry, did you mean for the peas to be gravel? That almost choked me to death.

[Padma Lakshmi]

Hold on. Lauren Bacall, one moment, please. Please don't let the cabbage get cold. But I have to go back to earth for one thing real quickly. Did you mean to make such terrible food from your foraged ingredients? Thank you. Okay, Lauren, I'm back.

[Tom Colicchio]

She's like, oh, God, those peas took me the whole time. And Carol's like, well, perhaps they were a second under, but it felt like a walk in the woods. Keep walking, keep walking. Okay, while I'm in the woods, keep going further, further, further. I can still see you. I can still see you. Okay, pull out a shovel. Bury. Dig a hole. Get in the hole. Put dirt on top of it.

[Kristen]

Wow.

[Tom Colicchio]

Finally, Gail's in a decent outfit.

[Padma Lakshmi]

Wow. Gail eats a gal. Eats a spoonful of crunchy beans, and she feels like she's walking in the woods. Makes me wonder what she does with her free time. So. Doesn't really make sense. Like, is Gail eating crunchy beans in the woods? She's like, well, I'm finished making my beans, and I took them out a little early, so let me go bring them into the woods and eat them.

[Tom Colicchio]

So they tell them that it was exceptional across the board, and yada, yada. Now, I really thought they were getting rid of Bailey because she had more complaints. They were like, this is weird. I didn't. Tom's like, I mean, it tasted kind of weird, but I kept eating it, or whoever said that, and they said nothing but compliments over Massimo. So I really thought Bailey was out, which I didn't love to see because I don't want it to be like a big sausage party at the end, but I was like, bailey's out of here. And also, I think it's hard because chefs are so confident. Like, they're overconfident a lot of times, but they have to have these Personas that are, like, built on confidence that whenever I see see someone who's not confident at all, it just makes me lose confidence in them. In the chef world, you know, I'm like, you're dead. You're dead here. They're never going to vote for you. You have zero confidence.

[Kristen]

But it didn't happen.

[Padma Lakshmi]

Yeah. No, because ultimately, I guess Massimo had issues that. That cracker really threw them for a loop. They were like. It was so overpowering. It was just absolutely awful. So they were. They were so confused about the cracker, and then ultimately they decided that. But Bailey, while flawed, she was more adventurous. And Massimo was actually safe because he just basically did mustard.

[Tom Colicchio]

Yeah. So I think they. You know, I can see that angle of choosing for that. Obviously, I didn't eat it. But I'm like, undercooked peas? No, it's like to go to the finals of Top Chef and you're serving some undercooked peas, and then everything about his, you're like, oh, my God. It was brilliant. The sauce was amazing. The stuff, once we figured out how to do it, was amazing together. So. So I was kind of surprised, but I don't know.

[Padma Lakshmi]

Yeah, I was surprised too. Their. Their biggest issue was that it was disconnected, but I didn't. It seemed like Bailey had the sort of technical issues that would get her eliminated, but then they can return to.

[Tom Colicchio]

Judges table and Christmas boring as too, though. So it's like you can't even stand up too much for Mossimo. It's like quill trout mustard. Yeah.

[Padma Lakshmi]

Yeah. So chef's. Chef's just an exceptional day all around. And you all did remarkable.

[Brenda]

But as we know, there can only be one winner. And Tracy and Brenda, as our guest judges, you get to announce our winner. Oh, my God. Could it possibly be anyone other than Tristan?

[Padma Lakshmi]

Is Tristan. It's Tristan. Oh, actually, it was shy. In this case, Tristan did not actually win. Yeah. Schwei. That cabbage looked so good. I mean, I wanted to eat it so badly. It just was, like, perfectly caramelized and, ugh, looked fantastic.

[Tom Colicchio]

So now we find out who's getting kicked off. And the bottom two are Massimo and Bailey. We've already told you who gets kicked off.

[Unknown]

It's Bailey.

[Tom Colicchio]

She's out of here. I mean, no, sorry. It is Massimo. He's out of here.

[Padma Lakshmi]

Yeah.

[Tom Colicchio]

And he's like, oh, my God, what's next? I'm gonna hug my children until they're blue in the face and never breathe again because I'm sick of children. That's it.

[Padma Lakshmi]

I just have to remember what they look like. So I'll be hugging several children in Montreal till I find them.

[Tom Colicchio]

My wife has changed her address again, so wish me luck.

[Padma Lakshmi]

So, yeah, so he goes off and Kristen's a crying. She's like, you did great job.

[Brenda]

You did a great job. I don't want to. I don't want to see this. You did a great job.

[Padma Lakshmi]

So then they're like, cheers, you're all going to Milan. Which does. That sucks for Massimo. I mean, he's like. His whole thing is he cooks Italian food, and then he. And he's a Canadian judge, and he gets. He gets dropped right before going to Milan. So that's a bummer, but whatever. Sorry.

[Tom Colicchio]

Well, that's the end of Top Chef.

[Padma Lakshmi]

Yeah, that's the end. So that's it, everyone. Thanks for being here. Thanks for listening and we will catch you on the next Top Chef episode. Bye, everyone.

[Tom Colicchio]

Bye.

[Padma Lakshmi]

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

[Unknown]

Our way is the Amber way.

[Padma Lakshmi]

It's the Foster and the Furious. It's Amanda Foster, she can run my country? It's Angie McGovern it's always automatic with Ashley Auto. Put your hands together for Carly Clapp.

[Unknown]

Get on the right foot with Chrissy Offutt.

[Tom Colicchio]

She's not just a Sheila, She's a Daniella Etchells.

[Unknown]

We never miss her call. It's diane Call Aaron McNicholas.

[Padma Lakshmi]

She don't miss no Tricolus Hava Nagila Weber. You'll never hide from Heidi Eleanor Jones. I go, you go, we all go for Hugo Jamie she has no less.

[Tom Colicchio]

Namey she's our kind of mess.

[Unknown]

It's Jennifer Messer Sipped some scotch with.

[Padma Lakshmi]

Jessica Trotch she's our favorite streamer Caroline.

[Unknown]

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

[Padma Lakshmi]

Ringing the funk It's Leslie Plunkett she.

[Unknown]

Gets a name from us It's Lindsey D. Let's give a Kisserino to Lisa Lino Fresh as a daisy. It's Maisie McHenry we love her on the rocks It's Melissa Megan Berg. You can't have a burger without the Berg.

[Padma Lakshmi]

This is living with Michelle Vivian I.

[Unknown]

Love a y' all Olivia Williamson, Tastier than Flanderson. It's Rachel Manderson she sure is swell. It's Raquel, yes, we canna It's Savannah.

[Padma Lakshmi]

Cast a spell with Shannon Spellman. Let's share with Sharon Eldridge the Bay.

[Unknown]

Area and our super premium sponsors She's VVIP It's Amanda V. Can't lose when.

[Tom Colicchio]

You'Re with Amy Baldwin.

[Padma Lakshmi]

Somebody get us 10cc's of Betsy MD.

[Unknown]

We'Re taking the gold with Brenda Silva.

[Padma Lakshmi]

Let'S get real with Caitlin o' Neal.

[Unknown]

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

[Padma Lakshmi]

Tubbs who, what, why, where?

[Tom Colicchio]

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

[Padma Lakshmi]

Queen L. Nobody holds a candle to.

[Unknown]

Jamie Kendall Know your worth with Jason.

[Padma Lakshmi]

Kurt 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 Juni, my Favorite Murdo Karen McMurdo she.

[Tom Colicchio]

Gets an A It's Kelly B.

[Padma Lakshmi]

We love him madly It's Kyle Pod Shadley we're ride or die for Lisa Ryder Baron she's a whiz It's Liz Sarthy always killing it It's Lola Al.

[Unknown]

Kalani 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.

[Padma Lakshmi]

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

[Unknown]

Always a good time when you're wasting time with Bravo she ain't no shrinking violet Cootard we love you guys.

[Tom Colicchio]

If you like, watch what crappens. You can listen ad free right now by joining Wondery plus 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.