#2893 Top Chef S22E14 Part 2: Fin

Summary

Watch What Crappens: Podcast Episode #2893 - Top Chef Season 22, Episode 14 Part 2: Fin

Hosts: Ben Mandelker & Ronnie Karam
Release Date: June 17, 2025
Platform: Wondery

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Introduction to Episode's Focus

In episode #2893 of "Watch What Crappens," hosts Ben Mandelker and Ronnie Karam delve into the season finale of Top Chef Season 22, specifically Episode 14, Part 2, titled "Fin." This episode offers a comprehensive analysis of the final challenges, the chefs' performances, and the ultimate crowning of the season's Top Chef.

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Recap of the Final Challenge

At the outset of the episode ([03:16]), Ben and Ronnie transition from advertisements to the heart of the discussion: the concluding moments of Top Chef Season 22. They discuss the chefs' final dishes, the judging criteria, and the overall atmosphere of the finale.

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Analysis of Chefs' Final Dishes

Shuai Chuai's First Course ([03:16] - [06:01]):

• Dish: Pani puri with cured scarlet red shrimp, aji verde, salsa matcha, garnished with a photograph of his grandma.
• Ben's Commentary: Appreciates the homage to traditional Chinese cuisine but feels it mimics his own lack of familiarity with Shuai's background.
• Notable Quote:
  Ronnie ([04:25]): "So he said the black sauce is bacala mango, something that he grew up with and was disrespected."

Tristan Monteverde's Dishes ([06:16] - [07:11]):

• Dish: Durango (chicken poached in nitar kibe with Ethiopian fermented spice butter) and shrimp toast with jam and butter.
• Hosts' Take: Highly praise Tristan's ability to blend cultural influences seamlessly.
• Notable Quote:
  Ben ([06:55]): "It's the most perfect fish I've ever eaten. Congratulations."

Bailey Monteverde's Performances ([10:32] - [12:14]):

• Dish: Black and white dorado with Calabrian chili crunch and whipped tahini.
• Critique: While visually appealing, the execution was flawed with overcooked elements.
• Notable Quote:
  Ronnie ([10:32]): "Some are salty, some aren't. ... it's perfect. Basically, this tastes like an award that we're giving to Tristan."

Shai's Ravioli and Dessert ([08:23] - [16:29]):

• Dish: Ambrosia salad elevated with pears, goji berries, Italian meringue, and polydent.
• Critique: While innovative, some hosts felt it lacked coherence.
• Notable Quote:
  Ben ([09:38]): "Gail's like, so schwy. Have you ever made this size of soup dumpling before? Did you mean to make a human head sized dumpling, you dummy?"

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Judging and Critiques

The finale featured rigorous critiques from the judges, focusing on the balance, execution, and originality of each dish.

Under/Overcooking Issues:

• Bailey's Fish Dish ([12:14] - [17:51]): Multiple hosts pointed out that the fish appeared undercooked, despite claims of perfect execution.
  • Notable Quote:
    Kristen ([26:16]): "The cooking of the fish, it looked undercooked, but it didn't eat undercooked. What were you thinking with that fish?"

Storytelling Through Cuisine:

• Tristan's Narrative ([13:03] - [37:00]): Emphasized personal stories and cultural heritage, which resonated well with both judges and hosts.
  • Notable Quote:
    Ronnie ([36:32]): "So Gail's like, you know, Tristan came in with such a mission. Every single ingredient on every single plate had so much of an every single story, every single tell. It made it stand out."

Originality and Personal Touch:

• Bailey's Octopus and Mozzarella ([23:31] - [34:07]): While innovative, some felt the dish leaned too heavily on borrowed concepts without sufficient personal flair.
  • Notable Quote:
    Ben ([24:00]): "Putting your own spin on it is showing your vibe, I think it, like, you're setting a ground level limit to how high your scores can really be."

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Final Deliberations and Winner Announcement

As the episode progresses towards the conclusion ([38:07] - [42:06]), Ben and Ronnie recap the strengths and weaknesses of each finalist:

• Tristan Monteverde: Lauded for his balanced, flavorful dishes that encapsulated personal and cultural narratives. His final dessert received mixed reviews but ultimately secured his position as the Top Chef.

  • Notable Quote:
    Ronnie ([38:36]): "So Tristan's saying, like, how he's a dweeb and he looks up stuff..."

• Bailey Monteverde: Despite some high points, inconsistencies in dish execution and over-reliance on gimmicky elements hindered her chances.

  • Notable Quote:
    Ben ([27:01]): "You know what? It was vile and disgusting. Why do Canadian Alps when you've got the Italian Alps right here?"

• Shuai Chuai: His ambrosia dessert, though innovative, didn't resonate as strongly with the judges compared to Tristan's offerings.

  • Notable Quote:
    Ronnie ([31:10]): "Seems like this was their favorite thing of the night. I mean, they loved dessert."

Winner Announcement: Tristan Monteverde is declared the Top Chef of Season 22, receiving unanimous praise for his culinary prowess and consistent performance throughout the season.

• Notable Quote:
  Ben ([38:55]): "Tristan has already shot his first Saratoga ad, so. Padma. Padma."

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Hosts' Final Thoughts and Recap

In their concluding remarks ([39:30] - [43:14]), Ben and Ronnie reflect on the season's highlights and Tristan's deserving victory. They humorously critique their fellow hosts' disparaging remarks about other contestants and share light-hearted banter about the season's events.

• Notable Highlights:

  • Tristan's resilience in cooking amidst personal challenges.
  • Bailey's unique but flawed approach to final dishes.
  • The overall competitive spirit and high-caliber performances of the finalists.

• Final Notable Quote:
  Ronnie ([43:14]): "It's always a good time when you're wasting time with Bravo."

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Conclusion

Episode #2893 of "Watch What Crappens" offers an entertaining and insightful recap of the "Top Chef" Season 22 finale. Ben Mandelker and Ronnie Karam provide candid critiques, humorous insights, and a thorough analysis of the finalists' performances, culminating in a well-deserved victory for Tristan Monteverde. For fans of Bravo and culinary competitions, this episode serves as a comprehensive guide to the season's finale moments.

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Note: This summary excludes advertisements and promotional segments, focusing solely on the content-rich discussion of the "Top Chef" finale.

Transcript

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[Ben]

Guess 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. Subscribe. So that way you always get your episodes. But enough of that. Let's get right back into the episode. Shuai Chuai, what did you make for your first course? He's like, well, I wanted to showcase what my grandma once made for me. And I want to show that Chinese food can take many forms. Sort of like my grandma shopping for different looks and outfits. So today we're starting off with a little pani puri with a cured scarlet red shrimp, aji verde, salsa matcha, and then on the side, a little photo of my grandma. Enjoy.

[Ronnie]

And Tristan is like, well, I always looked at my own cuisine as something that wasn't really revered and valued at tables like this.

[Ben]

You're damn right. You're damn right. But that's only because I have no idea who you are. I refuse to review anyone who I've never heard of.

[Ronnie]

So he said the black sauce is bacala mango, something that he grew up with and was disrespected. And so they're like, so how'd you cook the fish? And he said he steamed it in a little bit of EPI sputter. I don't want that.

[Ben]

So they like all the food. Richard is saying he's this guy Richard, Richard Blaz. He's like, if this was a fight, they all came out and punch each other in the face hard. I love Bailey's use of the octopus and the mozzarella because it's dumb and. And it's brilliant. Wow. Sort of like your hair, but that's just dumb.

[Ronnie]

Wow. They sure did come out and punch each other in the face. Wish they'd aimed a little to their left. Stupid Richard Blaze and the stupid haircuts. I can't take it. I've died, and I still have to put up with Richard Blaise hair God.

[Ben]

Vidal's Hassoon and I were chatting, and he said, the worst thing I can imagine is someone who went from faux hawk to sidehawk. And there you are. I had to shield him from this episode.

[Ronnie]

So Kristen liked the mozzarella. She said it helped temper and tame the char, balance out the sweetness.

[Ben]

I think that's what Gail always tries to do when she rubs corn on the cobs all over her face. It does not tame and tamper anything. Gail.

[Ronnie]

Well, last thing Gail tampered with was a. A snack machine at the motel. So Claire was like, schwoisdish. Just, like, flavor explosion. Crunchy, lovely acidity. That wonderful heat coming through.

[Kristen]

It's like, why do you sound like you hate it?

[Ronnie]

You're saying your words are saying you love it, but your face is saying.

[Ben]

You hated was absolutely disgusting. I loved it. The gazpacho ver chutney had such beautiful herbal notes. Oh, really? Then why are you wearing it in your hair? Gale, it's not a hat.

[Ronnie]

And Santiago is. Santiago. Oh. Carlo is the one who's like, Tristan's dish. Very simple but very, very perfect. Every time he eats something of Tristan, he's like, this has changed my life. This is a chef who has come out. He's stolen my heart. He stomped on it. He put it in a little brulee. He cracked the top. I ate it. It was delicious. Please kill me and turn me into food. I love him. I'm obsessed with him.

[Ben]

And there's this guy Santiago, who's like, well, I do think my fish was a bit under.

[Tom]

And Tom's like, no, no, the fish looked undercooked. But since we have already decided that Tristan's gonna win, I will declare that it looks undercooked. But it didn't eat undercooked. So if you're watching at home and say, that looks undercooked, guess what? It's perfectly cooked. It's the most perfect fish I've ever eaten. Congratulations.

[Kristen]

He's like, it was just right on the border. Right on the border of undercooked and not cooked at all. But you know what? He's on the border of winning, and we're about to cross it, so everybody shut up.

[Ronnie]

So Tristan is like, you know, Gregory is like, tristan and I are aligned in ways that we want to elevate certain cultures of food. And he did it great.

[Kristen]

He's like, yeah, that was so good. You know, I'm going to go in and give him a little encouragement. Hi, chefs. It's me, Tom. Guys, be more like Tristan. Too late. Okay, bye.

[Ben]

Yeah, I like Gregory. Gregory's kind of like, yeah, I. I did kind of do this already on the show, so. And you guys didn't let me win, so I just want to remind everyone I was here first.

[Ronnie]

So. Yeah, so Zubaira is. Zubair is pan frying the shrimp, and he's like, oh, my God. You know, my favorite thing this whole night is shrimp toast. But done with inerra. The size of the moment is getting more real. So schweize is like, you know, the texture's not really right on the ravioli. I'm just nerv about the dish, but I can't linger on emotions right now. What am I, a grandma? I'm just kidding. I love you, grandma. This is your fault, Grandma.

[Ben]

It's my Everest. So then, yeah, schweize. Like, he's pivoting with his. With his raviola because he has to poach it now. It wasn't what he wanted to do. Now it's time for the second course to come out. So Bailey's like, all right, everyone who wants some rhyming, because guess what? You just got an annalini albini. All right, if that sounds like a girl you went to elementary school with, you're correct. She's a quirky friend of mine from when I was 8. Adelini Ampolini. She also was the star of children's literature.

[Ronnie]

Great, great series of books, and obsessed with peony, which is why she was so popular in high school. So the filling is roasted porcini, a little bit of shallot, you know, raviola parmigiano, a little ricotta. Am I boring you? Okay, listen. We're in the mountains of Calgary, and that was the most important challenge. You know, it built confidence for me because now we're in North Italy, near the Alps, and porcinis are in season. So mountains. Mountains. Porcinis. Porcinis. Is anybody following me? I'll just be quiet. You just eat it. Or don't. I don't care. Whatever you want to do.

[Ben]

I just wanted to be a little quirky. So in honor of Canada, I did do some minced up Celine Dion cassettes, and I also added some Andrea Bocelli cassettes in honor of Italy. It's just A quirky little touch, a little crunch. Okay, enjoy.

[Ronnie]

Gail's like, so schwy. Have you ever made this size of soup dumpling before? Did you mean to make a human head sized dumpling, you dummy?

[Ben]

He's like, I never have, but I know my grandma used to love bowling, and this is to honor her, her favorite sport. Okay, well, okay, that's great. So Tristan now presents his Durango, which is short, as we all know, for Adora Watt. So it's the chicken poached in nitar kibe, and it' Ethiopian fermented spice butter. And then the shrimp toast and the jam and the butter and everything. And Santiago, he's like, ah, it's just next level. So wonderful. And someone named Jeannie is like, my chicken was cooked beautifully, but I think the star was the shrimp toast. I love the crispy chew.

[Ronnie]

And Tom found a couple of the great.

[Kristen]

He said the seasoning's right up to the edge, you know, I mean, some are salty. A couple of you, it's not seasoned, you know, so he's playing his game, and he's doing it really well. Some are salty, some aren't. Some. Some are great, Some it just all mixes. It's perfect. Basically, this tastes like an award that we're giving to Tristan. So can we go now? I'm the season finale of Matlock. Gotta get home. God, I love that Kathy Bates. What a talent.

[Ben]

Bailey's dish is really wholesome. I love the fact that she's using porcini. They're in season here, and I'm loving that she embraced that, because I was wondering, how could someone take an ingredient that's so wonderful and make something so disgusting out of it? Get this out of my face.

[Ronnie]

She's not the only one that's embraced a Porcini. Have you seen Gail's cotillion pictures?

[Ben]

You know, she took a trumpet mushroom to prom once.

[Ronnie]

So Sarah's like, if I close my eyes, I remember the brass that my grandma made. Grandma's.

[Kristen]

Yes.

[Ronnie]

Nailed it.

[Kristen]

I'm winning this thing. No, you're not. Go back into the kitchen, please. Thank you. Shrimp?

[Ben]

Yeah. Really hit the grandma bullseye on that one. And then Gregory is like, you know what? I'm still at three restaurants, and I'm still having a great time. Okay. Oh, gosh. Thanks again for not making me win our Top Chef.

[Ronnie]

So now Lana is like, okay, so I'm gonna pull the fish when it's a little under, right? Bailey and Bailey's like, no, mid rare. Mid rare. I mean, no, no, don't do that. And she's like, okay. And Lana's like, yeah, I would have pulled a fish, but I don't know. I'd probably want to cook all my proteins. But whatever she needs me to do, I'll do it.

[Ben]

Yeah. This is a fatal flaw for Bailey, who wasn't going to win anyway. But the mid rare call wounds up to be something that is not well done for her. So Bailey's like, well, I'm noticing that the fish is over, which is not very quirky, but we don't have time to refire it. So I can do the quirkiest thing I could ever do, which is serve overcooked fish in the finals of Tap Chef.

[Ronnie]

Yeah. So Bailey's presents hers. This is black and style dorado with a Calabrian chili crunch and whipped tahini. It's kind of inspired by Seth Monteverde. And by me, by inspired, I mean I stole it from her because she grew up fishing redfish with her grandfather. Wait a minute. Was her grandfather married? I think so. Grandmother. Yes. I'm winning this thing.

[Ben]

Shuai's like, wait a second. She can't take my grandparent glory. Okay, here I go. This is tangu osso buco with long beans, radicchio, burgundy truffles, sweet and sour sauce, and I guess it was inspired by, you guessed it, my grandmother growing up to make me this sweet and sour.

[Ronnie]

Fuck's sake, man.

[Ben]

You know, there's so many other people in his family in his life who are like, hello, I'm here too. Like, what about your wife? Hasn't your wife made anything that's inspired you? Come on. I know.

[Ronnie]

So Tristan is like, this one's so close to me. It's very West Indian, but it's the structure of Milanese. In the middle, it's oxtail braised with whole, and on the bottom are Carolina gold rice grits with the curry butter. And on top, more bone marrow with gremolata. And a guy. How did you end? What?

[Kristen]

Say it again.

[Ben]

It's a gremolata veil.

[Ronnie]

Someone's like, tristan, how did you keep the individual grains of rice separate? And he's like, I cooked it more like pasta, and then I mounted it. Curry butter.

[Ben]

Amazing. Well, chefs, your final course on Top Chef, it's about to be plated, so get back there, and we'll see you in a bit. And just remember, take this all in right now, because it's a special time.

[Tom]

I've been there.

[Ben]

I've been in your shoes. Do it.

[Ronnie]

Do it now. So the judges talk, and Jeannie is like, my fish was overcooked. But I did appreciate the creaminess of the tahini. And Gail's like, you know what? It just didn't have that brightness that I wanted to. I wanted it to basically say Tristan in big, bright letters. It didn't do that.

[Ben]

So, yeah, yeah. It wasn't this. It wasn't the sunny, happy food that I know Bailey is used to making. Wow. Gail. Gail wants sunny, happy food. Well, I spoke to Leonardo da Vinci, and he says, sonny, happy food is stupid. Wow. Way to get on the wrong side of history, gal.

[Ronnie]

So then Gregory loved oxtail. He's like, we have been historically underserved oxtail here, okay? And Tristan took the time to pull it, create the beautiful, huge, maybe too big a portion of oxtail, and then cover it with that gremolata. Dare I say veil. Okay. And he didn't forget the marrow. That is very, very smart.

[Ben]

Carlo, do you have anything you'd like to add? Maybe a critical thought?

[Tom]

No, it's.

[Ben]

It is perfect. I can die now.

[Ronnie]

I just creamed my pants. So good. So good. The best.

[Ben]

They liked Schwai Claire's. Like, Schwa's dish, it was rustic. And by rustic, I mean stupid. Why is this being served to me? I've got three Michelin stars. I don't need to be served any stupid granny pull. Ridge out of my sight.

[Ronnie]

Kristen thinks the amount of dairy in the grits took over because she wants her richness from actual osso buco. So now it's dessert time, and Shuai is, like, beside himself that he's gonna serve ambrosia salad to some of the best chefs in the world. He's like, I am so wacky. This is literally crazy. They're gonna go nuts.

[Ben]

Bailey is also bruleeing again, by the way. This is her thing. She's like, I'm quirky, so here comes the blowtorch. Okay, Lana, turn around. I'm just gonna brulee your calf, if you don't mind. Just gonna get a little test brulee going.

[Ronnie]

So she likes zucca. That's one of her favorite pastas. So, you know, we're Milan. So I decided to try and make a zuca and a true dessert. You know, roasted squash filling, pizza cookies, mascarpone cream, and an espresso statue gelato.

[Ben]

And Shuai is doing his. He's talking about his ambrosia, but he's going to elevate it with, like, pears and goji berries and Italian meringue. And, you know, just a little bit of polydent. Just something really special to honor grandma.

[Ronnie]

Little served on a Reader's digest magazine. And trist. Tristan serves his carrot coke made carrot coke carrot cake made with the parsnip or pone, basically. And he's like, you know, I paired it with different roots that I found here. Sunchoke sweet potato garam masala.

[Kristen]

Can I have some ice cream?

[Ronnie]

This is dessert.

[Ben]

Well, there's a casserole sorbet though, with a. The sunchoke veil maybe. So Kristen is. They serve it and Kristen, I don't.

[Ronnie]

Want to choke and roots for dessert. No. Everything else is amazing, but this I will say no. No to.

[Ben]

Yes. I actually recently had an ice cream that was served on a. On a sunchoke chip and it actually worked surprisingly well. Even I was like, wow, sunchokes with ice cream. But it was. It was.

[Tom]

It was good.

[Kristen]

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[Ronnie]

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[Ronnie]

Before you go back and realize that you never had a chance unless your name is Tristan, I just wanted to say, you know, it's amazing having such food. You know, last night our chefs cooked and Gail made a salad. Lol. Just wanted to get that in there. Stupid Gail. Okay, go back. All of you are better than Gail. Okay.

[Ben]

Chefs, I just want to say from heaven, it's been a pleasure watching you all season think that you are somehow going to become famous after this. Congratulations on your delusion.

[Ronnie]

Goodbye. None of your hair is stupid enough to be on the Food Network. Am I right, Richard?

[Ben]

So now the. The chefs leave and everyone claps, and Claire goes, wow, what an end. I think Bailey really brought it home, all that quirk. And I kind of really can see Bailey's style quite clearly now. And her style is terrible. Terrible food. Congratulations. You lived up to your promise.

[Ronnie]

Yeah. Tim really liked Schweize. He said, every time you dig in there, there's like, something different. It's all successful, and they all actually love Shuai's dessert. They thought it was really good. And then he goes, he comes back to Carlo. He's like, tristan Chapel. What a chef. What a chef.

[Ben]

Richard is like, well, I think it's.

[Tom]

Interesting, but to me, this is where.

[Ben]

The whole thing got off the tracks here. I mean, I don't want effervescent ice cream. I think it's too spicy. It's interesting. But is it delicious?

[Tom]

I mean, this is stranger than that thing.

[Ben]

What's it called?

[Tom]

Kimchi.

[Ben]

Oh, no, he's been at the Food Network too long.

[Ronnie]

Yeah. He's talking about Tristan's dessert. And they do not take kindly to any criticism of Tristan. Kristin's like, well, I don't have a strong opinion of like or dislike, but appreciate 100%, you fucking heathen. Who let this person in here?

[Ben]

We've already given him the win. Please say nice things about it.

[Kristen]

So Tom's like, well, it's the future of food. I mean, well, let's face it, it'll probably all be freeze dried. The world's ending. But, you know, they're doing great things. And I mean, wow, ravioli. Am I right? So, you know, wow, we've done it, guys.

[Ronnie]

So they send them home, and then they send the guests home, and now it's Time for this. The judges table.

[Ben]

And by the way, I'm sorry. So glad that Richard Blaise was not part of the final judging. I was really worried that he was gonna be sitting there at that table. I was like, please don't. Please don't.

[Ronnie]

Yeah, he's the worst. He's. You know, from the second he's come on tv, he's been the worst. He's shown a lot of talent. You know, he won this, right? Didn't he, like, win his season the second he.

[Ben]

He lost to Stephanie Izzard, who went on to become, like, very acclaimed. But then he came back for, like, an All Stars and won All Stars. And he is very talented, but, like, he's been terrorizing us with that faux hawk for nearly 20 years. And it's like the. The hair. I mean, it's just.

[Ronnie]

He buys.

[Ben]

You know, he was. It was just really. When he went to Food Network and he became media trained, he just really became insufferable. That was. That was the turning point.

[Ronnie]

Yeah. So they bring the chefs out, and Tom's like, well, you know what?

[Kristen]

I don't have much of a poker face. If I'm not happy, I'm not happy. But I was happy. And I will say this. I do have poker face on my peacock. Saved. Because I love that girl. She can really solve a mystery. Yeah. Tristan, you won. I'm gonna go watch poker face. Bye.

[Tom]

I just have one to say that while I was eating this food, I was definitely bluffing with my muffin. Poker face.

[Ben]

So.

[Ronnie]

Bailey, can you explain your first course? Well, you know, it's just, like, I've been working on my confidence, so. Oh, gosh. I just saw, like, who am I outside of Monteverde? I don't know. A person who comes to Top Chef and cooks all the recipes from Monteverde, apparently. So there's one.

[Ben]

I just thought it'd be kind of fun to do octo and mots together. I mean, who are we to judge them if they're happy together living their lives? I have to tell you, all my life, I was like, I want to do something crazy someday. Let's cook octo and moths. We're gonna.

[Ronnie]

You know this girl, like, she's like, I just wanted to see who's my personality outside of the place I work. That's why I came and just presented recipes from people I've worked for. What the hell, Bailey, Come on, man.

[Ben]

I think this is a terrible POV for this final challenge. I don't think.

[Ronnie]

Terrible.

[Ben]

Honoring other people and Putting your own spin on it. Like, I understand the vibe that she's going for, but ultimately, what it's saying is you don't have your own vibe. Even though the. The act of adding your own spin to it is showing your vibe, I think it, like, you're setting a ground level limit to how. How high your scores can really be, because they're. You're gonna build in this idea that, like, well, it is her own spin, but it wasn't a wholly original idea, and I think that was.

[Ronnie]

And they don't know what the spin is because they haven't had the original dish from your restaurant, so they don't know the spin. All they know is you're walking out there and telling them it's somebody else's dish. So it's just a stupid move on her part. Yeah, in my opinion. So Tom's like, well, you know, I.

[Kristen]

Think it showed extreme confidence from the chef who originally came up with it. You know, the idea of putting those two things together, I mean, wow, you made it work. You made it work, and you are not going to win.

[Ronnie]

Claire's like, yeah, you know, from the octopus, there's, like, lots of little elements of, like, pickled things. And it's just. It kept popping in my mouth. Popping. Furious about it. But it was great. What a great dish.

[Ben]

So I guess no Italians were harmed in the making of that dish. Gail, I just spoke with Elaine Boosler, actually. She's still alive, but I haunted her house, which was actually wound up, me being the one who was more scared by it. Anyway, I ran that joke by her, and she says, do better. It's a message from Elaine Boosler. Thank you.

[Ronnie]

So Shuai wanted to start with a little snack.

[Kristen]

You're not the only one.

[Ronnie]

Am I right? Gail just pulled trail mix out of her purse.

[Ben]

By the way. For the record, Gail, the tablecloth is not a snack. You can take it out of your mouth now.

[Ronnie]

He's like, you know, I knew the meal was going to be heavier, so panapuri, that's that little explosion of textures and flavors, and they love that one. And the technicality was on point. And so now Tristan's first course. It was subtle. It was beautiful. Everything was wonderful.

[Kristen]

Only question, okay, this is going to be controversial, so I'm going to nip it in the bud right now. The cooking of the fish, it looked undercooked, but it didn't eat undercooked. What were you thinking with that fish?

[Ronnie]

And he's like, I like monkfish. Almost like scallopy. So it was undercooked.

[Kristen]

Tom's like, oh, good answer. Perfect answer. Love it. Love it. That's what I needed to hear. Everybody. It's going to cross the country now. Everybody's going to eat undercooked monkfish. You started something.

[Tom]

All right, so now we've learned a trend. If you ever go to a seafood market and you see fresh scallops and fresh monkfish, get the fresh monkfish and undercook it. So just like the scallops that you could have bought in the first place. Love it. Love that concept.

[Ronnie]

All right, Bailey, what about your analini pantopini? And she's like, well, being Calgary, I mean, that worked out, you know, So I wanted to transfer them to the Alps of Italy. You know, it's like me being in Calgary, but being in Italy with another chef's recipe. You know what I mean?

[Ben]

You know what? It was vile and disgusting. Why do Canadian Alps when you've got the Italian Alps right here? I mean, it was just a silly, stupid, poorly consumed dish. I ate every single bite of it. Thank you. Loved it.

[Ronnie]

So Kristen's like, wow. Comfort nibola. Am I right? Okay, Shuai, talk us through your grandma, because you're going to. Let's do the soup dumpling this time. He's like, well, you know, I struggled with the steamer, so I decided to grandma it. Okay. I poached it, and it's not the texture I wanted. And Gail's like, the dish was there. It's just that one piece. It was so big, you know? Then with chicken soup, I mean, I just had trouble figuring it out.

[Ben]

Wow. Struggling with the steamer. That's like Gail, when she's locked herself in the bathroom, is on that toilet for 15 minutes, if you know what I'm talking about. It's called fiber, Gail. Look into it.

[Kristen]

I mean, whip it in. But, you know, maybe take a cut out the gelatin and put it on top.

[Ronnie]

And Troy's like, were you. Where were you while I was making that? I could have used that. Could have used that advice. They're like, ha, ha, ha, ha. Okay, Tristan, your chicken dish.

[Kristen]

Wow. You know what? Working the reworking of Chicken Moringo, just brilliant. Wow. Chicken Moringo Part two. Who says sequels don't work?

[Tom]

Yeah. You know, a lot of. A lot of people sometimes talk a good game, and they can't execute. I don't know, like, just thinking top of my mind, my son say he wants to have a career, you know, but you nailed it. You absolutely nailed it.

[Ronnie]

Well, the shrimp toast there was A snap. There was a crunch. There was a finger. That was a banger.

[Kristen]

That.

[Ronnie]

That had riz. That had Riz. Your dish. Okay.

[Ben]

It was a snap. Crackling pop. Okay. It was great. All right, Billy, how did you cook your fish? And she's like, well, I seared it on the top side, which is the quirkiest part of the fish. And then I finish it on the skins and side. Thought about adding some more octo and mots, because, you know, friends should be friends, but just decided to keep it a black and red fish.

[Ronnie]

And Claire's like, you know, it was blackened, sort of charred. Robust flavor there. It's supposed to be dry. It's blackened. And Kristin's like, yeah, well, 80% of mine was overcooked.

[Ben]

Well, the first two courses were so unmistakably Bailey. And then you told a story about Sarah. And you may not remember this, but we eliminated her for a reason. And it felt like this was a dish for her, who's not even famous. That was for you, Padma, as opposed to a dish that showed us more of you.

[Ronnie]

Yeah, I'm glad someone said that to her, because that whole thing was ridiculous. And Kristen asked about Shuai's osso buco, and he wanted. I guess I can't with this guy. It's like. It reminded me of my grandma. We fucking know. For fuck's sake, man.

[Kristen]

So Kristen.

[Ronnie]

Kristen's like, I love the flavor of the grits, and I love the flavor of the osso buco. But marrying them all all together with the truffles and salad, I mean, it's just like it was. It was a lot. It was very confusing. Tristan, what about your oxtail milanese?

[Ben]

So he says. He called it oxtail Milanese, but he just really wanted to make a Caribbean kind of flavor. And guess the curry grits really did pay respect to Milan. But when you took a spoonful, you were absolutely in Trinidad. It was amazing.

[Ronnie]

Fabulous dish. Fabulous. So let's go to dessert.

[Ben]

Sarcastic Claire.

[Ronnie]

No, I meant it. I loved every goddamn bite of that awful thing that went down my throat. Awful. Wonderful dish. Amazing.

[Ben]

Now are you being sarcastic? No. Now are you? I can't do this anymore.

[Ronnie]

Americans. All right, Bailey, tell us about your dessert. Well, I love fratel Dazuca. So does Sarah, so I made hers. And it was, you know, like, pasta dessert. Who knows what it is? Is a detective. Is it a cat? I mean, I don't know. It was disguised. It could have been anything. It was undercover. It was tiramisu pretending to be a pizza Working for the government, trying to get your tax money. You know what I mean? Quirky.

[Ben]

That's our Bailey. That was the Bailey that I lost for a second and then I got her right back.

[Kristen]

Well, the gelato was fantastic. This felt like you. It felt like you. Confusing, Stolen. I don't know. Tristan, you're the winner. Tom, come on, poker face. Great show.

[Ben]

Shuai, will you tell us about your ambrosia? Yes. I'd like to say this was my first time having ambrosia. I lived all my life being a three star Michelin chef without having to taste one of the terrible concoctions that you Americans make. And now here I am having to degrade my taste buds with your disgusting mayonnaise, y sour, creamy, whatever the fuck this thing is in front of me. And guess what I loved.

[Ronnie]

Seemed like this was their favorite thing of the night. I mean, they loved dessert. They went they crazy. They jerked off all over this.

[Kristen]

And Tom's like, whoa, that was amazing.

[Ronnie]

And Kristen's like, yeah, that was the dish of the night. Gave me giddy smile, small, childlike playfulness. You're still not going to win though. But good job.

[Tom]

No, Tristan, this. Yours was so complex for dessert. Well, you know, a lot of the ingredients are just simple roots, but they're put together in a way where it just has your head spinning. I mean, to some people, maybe a little bit too much, AKA Richard Blaze. But, you know, not everyone can deal with complex concepts. Sort of like my son. That's why he's a mixologist.

[Ronnie]

And Claire's like, I'd never heard. I've never had anything like that. The sunchoke, the sweet potato, the pineapple. I just wish it tastes more like charred fish. Claire's the only one standing up for Bailey. Claire loves Hirsa Bailey. So Kristin says that Chef Carlo came all over the table like he loved it. And we have a lot to discuss, so leave. So, you know, they delivered Tom's like.

[Kristen]

Well, it has everything you can ask for a finale. We tend to go course by course, but, you know, looking at their meals, they're just so different. Everyone wants to see that in a finale. All of us enjoying food.

[Ronnie]

Gail dying at the end.

[Kristen]

Gail dying at. Wait a minute. Where did that come from?

[Tom]

That was arc. You know, normally we do head to head with each dish, but, you know, since Tristan was better than them and everyone, it's sort of dumb to do it that way. So you just want to like, you know, let's just talk through the menus.

[Ben]

You know, and so Tristan's saying, like, how he's a dweeb and he looks up stuff, and. And, you know, he's worked in town restaurants, and sometimes he's like, sometimes when Bailey and Bailey and them start talking about food and everything, I'm like, I don't know what she's talking about. I'm so simple. Suddenly Tristan is doing the, like, I know nothing. Even though he's like, well, I worked in Sweden under Marcus Samuelson, and here's a coconut veil, and here's a foam, and da, da, da. And now he's playing the.

[Ronnie]

Yeah, he vacillates between those two for sure. All the time. Yeah. And so Bailey's like, well, you know, sometimes you talk about things. I don't know what you're talking about either, so come on. And Tristan's like, I'm gonna go stodge at Monteverde. Tristan's being so nice. Tristan knows he got this thing. He's in such a good mood, and he does.

[Ben]

Being very humble.

[Ronnie]

So Tom's like, well, yeah, what a.

[Kristen]

What a great dish.

[Ronnie]

And Gail's like, on paper, a lot of the things shouldn't work. But then I ate the paper, and I even like the paper.

[Ben]

Bailey's octopus course, the mozzarella with the octopus, and the tomato dashi. I mean, there's just layers and layers of. And one little humble bowl of food.

[Ronnie]

Reminded me of season one, when I was just that little, humble bowl.

[Kristen]

Yeah. You know, the problem I had was the fish. I really wish it had been more undercooked like it should be. You know, I mean, it just felt like such a departure from the other two dishes. It was just. It was out of place. Like, where was the fish? Why was the fish even on a plane? Shouldn't be. Shouldn't fish be at the movies or something? I mean, what was it even doing sitting on a plate? A fish. A fish on a plane.

[Ben]

Well, I really liked the chili factor. I like the flavor she created. But overall, the dish didn't work much like Gail's ensemble right now. Wow. Team Claire.

[Ronnie]

Thank you for taking that one, Claire. I'm trying to teach Leo DiCaprio how to sync his icloud. I'm sorry, Leo da Vinci, but Leo.

[Ben]

DiCaprio also, because we were friends while I was alive. He's famous, and I'm famous. Just happens that way.

[Ronnie]

So Kristen's like, but she brought it back home with dessert. It was Bailey through and through. And Claire's like, it was well made. I love the layers. It was so clever.

[Ben]

Yeah.

[Tom]

It was like pumpkin spice, tiramisu, but in a good way. And yet it wasn't tiramisu.

[Kristen]

Wow.

[Tom]

0 for 2 with the actual tiramisu. Tarzan. Don't tell Tarzan. He's gonna be traumatized.

[Ronnie]

I felt like I was walking into hipster Nona Central. Good one. You know what I mean? She knew who she was. She went with it. Okay.

[Kristen]

Wow.

[Ronnie]

You're like dripster Nona Centro. Gayle, are you wearing a shawl to the finale, or is it just figurative?

[Ben]

Gayle, I feel like you might be walking into hipster no central, as in, mm, mm, Gayle, you're not allowed.

[Ronnie]

So Gayle's like, you know, Tristan came in with such a mission. Every single ingredient on every single plate had so much of an every single story, every single tell. It made it stand out. I love stories. Did you know that Italy tried to invade Ethiopia? Wow.

[Ben]

You can never forget about that perfectly cooked chicken breast. I'll never forget it. And then the shrimp toast. Genius. Everyone at this table, remember this.

[Tom]

It's going to be important.

[Ben]

It will stick with you. Scales like that was so interesting. It was so innovative. It was so flavorful.

[Tom]

Yeah. And as much as I love this chicken dish, the oxtail was just. It was just so well done. I mean, being able to see individual pieces of rice. I mean, the hair that goes into it, it's just extraordinary. Oh, I feel like my mentorship really just did wonders for Tristan.

[Ronnie]

Yeah. Oh, and Kristen. Kristen is like, yeah, you know, And Tristan's dessert, I'm straight down the line of just complete appreciation. I don't know if I like it still.

[Ben]

So outside, Tristan is talking about how shy always makes great broads. And then back in the judges, Kristen saying, did anyone else feel like shuai was may just a collection of dishes as opposed to a through line of a menu? And they're like, yeah, it was great, but it was just. It was delicious. But that's it. There was no story behind it. Shri is probably like, how many times do I have to say my grandma for there to be a story? It's my grandma.

[Ronnie]

Yeah. So Kristen is saying, you know, the progression was. Was clunky, and he had two dishes that were the highlight for a lot of people. People, so that's something. And they love the panty prairie. And Tom's like, you know, that bite was so sophisticated.

[Kristen]

What a balance. What a balance. You know, I just wish he'd had more stories. Wow. You know, I just need. I need to eat stories. I loved them. Invade anybody that's what I need to know.

[Ben]

Shri's raviolo was like a great love letter in the wrong envelope. Gail, it's not a love letter if it's a Reese's piece of peanut butter cup. I've told you that so many times.

[Ronnie]

So they think that everybody accomplished something really special tonight.

[Kristen]

But you know what? Someone delivered very distinct flavors and a distinct point of view, and I can't get it out of my head. Can't get you out of my head. Okay, let's bring them in. Okay, we know who the Top Chef is. Bring him in here as Tristan. Okay.

[Tom]

Chefs, this entire season, we got to see the three of you just really blossom and define yourselves and finding your mission and just cooking with a lot of joy. And while each of you deserve the title of Top Chef, I think it's been about six weeks now that we knew you already won it. So you shall be really proud of yourself for cooking almost as good as Tristan.

[Kristen]

Tristan has already shot his first Saratoga ad, so. Padma. Padma.

[Ronnie]

It's Tristan, stupid. Even Monet knew it was Tristan.

[Ben]

Exacto. So Kristen says the next Top Chef is Tristan. Of course we already knew that. And everyone's like, oh, my God. And cheers and hugs and everything. And Gail goes over and hugs Bailey. Gail's always on. Like, they always make Gale go and hug the runners up first. You did some great work. You did some great, great work, but you failed, ultimately.

[Ronnie]

Good job.

[Ben]

So, yeah, that's it. I mean, look, he deserved it. I mean, he was amazing all season, and he was amazing all to the very end. He only had, like, two dishes that were, like, mediocre at best or at worst, so well deserved.

[Ronnie]

And, yeah, I think he did a good job. It wasn't the most exciting ending because, you know, obviously, we've known forever who's going to win, but it was a deserved win.

[Ben]

So, yeah, and it was actually quite lovely because he did, like, he did sacrifice a lot to, you know, with his dad dying and so great food the whole time.

[Ronnie]

He really did.

[Ben]

Yeah, it was great. So that was it.

[Tom]

That's the end of Top Chef. Another season in the books.

[Ben]

Season 22 done and dusted. Thanks, everyone, for being here. We always appreciate you. And we'll catch you on the next episode of Watch what Crappens. Watch what Crappens. Would like to thank its premium sponsors. Ain't no thing like Alison King.

[Ronnie]

Our way is the Amber way.

[Ben]

It's the Foster and the Fury. Serious. It's Amanda Foster.

[Ronnie]

She can run my country.

[Ben]

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

[Ronnie]

Get on the right foot with Chrissy Offutt. We never miss her call.

[Ben]

It's Diane Call Aaron mcnicholas she don't miss no Tricholas Hava Nagila Weber. You'll never hide from Heidi Eleanor Jones. I go, you go, we all go for Hugo Jamie. She has no last name. Amy.

[Ronnie]

She's our kind of mess. It's Jennifer Messer Sipped some scotch with.

[Ben]

Jessica Trotch she's our favorite streamer Caroline.

[Ronnie]

Peacock, she gets an A It's Kelly B. Kristen the Piston Anderson Get a B in your bonnet with Lacey B. Que sera sera Whatever will be Will Lauren Sills be bringing the funk? It's Leslie Plunkett she gets an A from us It's Lindsey D. Let's give a Kisserino to Lisalino Fresh as a daisy It's Maisie McHenry we love her on the rocks It's Melissa Cox Megan Berg. You can't have a burger without the.

[Ben]

Berg this is Living with Michelle Vivian.

[Ronnie]

I love a YA Olivia Williamson, Tastier than Flanderson. It's Rachel Manderson.

[Ben]

She sure is swell.

[Ronnie]

It's Raquel, yes, we canna It's Savannah.

[Ben]

Cast a spell with Shannon Spellman let's share with Sharon Eldredge the Bay Area.

[Ronnie]

Betches Betches and our super premium sponsors She's VVIP It's Amanda V. Can't lose when you're with Amy Baldwin.

[Ben]

Somebody get us 10cc's of Betsy MD.

[Ronnie]

We'Re taking the gold with Brenda Silva.

[Ben]

Let'S get real With Caitlin o' Neal.

[Ronnie]

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]

Tubbs who, what, why? Where?

[Ronnie]

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

[Ben]

Queen Laifa Nobody holds a candle to Jamie Kendall 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 Knock, knock, knocking on Katie Manock's door My Favorite Murdo Karen McMurdo we love him madly It's Kyle Pod Chadley in the study with a candlestick It's Leslie Peacock we're ride or die for Lisa Rider Baron She's a whiz It's Liz Sarthi always killing.

[Ronnie]

It It's Lola Al Kalani the incredible edible Matthew sisters. She eases our woes. It's Melissa St. Rose. We're on the floor with Molly Dorset. There's a chance of meatballs.

[Ben]

It's Rebecca Cloud, she's the queen bee. It's Sarah Lemke.

[Ronnie]

We cannot tell a lie.

[Ben]

It's Sarah Tell of Sun Shannon out of a cannon. Anthony, come on. Check your body, baby. Do the Sydney Congdon. Let's take off with Tamla Plain.

[Ronnie]

It's always 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 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.