Top Chef Recap: The Last Cut is the Deepest

by

A memorable moment from Top Chef that still stands out to me is when Richard Blais believed he was being eliminated. In the eighth season’s All Stars, an emotionally charged Ellis Island challenge brought out the best in every chef, making it extremely difficult for the judges to make a decision. Each of the five chefs had performed so exceptionally well that they all deserved a spot in the finale in the Bahamas – and remarkably, this is exactly what happened.

However, prior to informing everyone there’d be no elimination, Padma amused herself by playfully teasing the rigid Richard. “Kindly gather your utensils,” she said, “for you are off… to the Bahamas!

In a different take: The part isn’t completely in the current Peacock episode for some unknown reason, but I’ve never forgotten it – not just because of Richard’s endearing stunned reaction, but because I was overjoyed that no one was eliminated. It might not seem surprising now when reality shows spare everyone from leaving, but when everyone truly deserved a reprieve, there’s nothing more gratifying.

To express it in a more casual and engaging manner: Hey there! I’m genuinely excited to dive back into discussing Top Chef with you all (a big shout-out to Roxana for holding down the fort last week!). But let’s keep it real: I was really hoping that the sheer enthusiasm these final dishes generated would lead to another surprise elimination, much like All Stars. However, the unexpected happened as Kristen bravely held back tears and advised Massimo to leave his knives behind.

– I couldn’t help but exclaim in surprise! From what we’ve witnessed, I genuinely find the guy appealing. In “Foraged in Fire,” Massimo entered the competition with a strong sense of confidence that was soon tempered by the high level of skill displayed by others. He stayed focused, excelled at his craft, and remained true to himself throughout the competition. If there were any lingering doubts about the judges’ affinity for him, Kristen’s heartfelt sorrow and Tom’s warm invitation for a farewell hug should now make it clear that he has their approval.

That allllll said, let’s get into the actual challenge.

In this episode, instead of the usual Quickfire challenge, there’s a single contest where the competitors are tasked with gathering native Calgary plants and preparing a dish cooked outdoors using open flames. Although they can buy additional ingredients at Whole Foods, their focus should primarily be on the wild edibles they discover.

I, Brenda Holder, Cree knowledge holder and steward of the trails surrounding us, guide my companions – local chef and forager Tracy Little – through this journey. Emotion swells within me as I share with the chefs that “the forest around you serves as a pharmacy, a grocery store, a clothing store.” Following our offering to the land, we delve into exploring it intimately. This heartwarming and contemplative scene underscores the season’s commendable integration of Indigenous cultures beyond fleeting moments or challenges. It also hints at how enriching it would have been for this season to venture beyond its Toronto confines, but we appreciate the experience nonetheless.

While everyone acknowledges the beauty surrounding them, their excitement for the activity can differ greatly. On one end, you have Shuai and César, who take the challenge with such eagerness that they even collect ants! “The rush simply overwhelms me,” César explains, beaming like Tom Cruise discussing the sensation of skydiving, when referring to hunting for a 15-pound hen of the woods mushroom.

Bailey, struck by the land’s breathtaking scenery and mysteries yet to be discovered, finds himself settling somewhere in between. Meanwhile, Tristen and Massimo, who don’t share many common interests, are both convinced that camping isn’t their cup of tea. “After all my efforts to have a roof over my head,” Tristen logically argues, “I prefer to stay sheltered under it.” With a mischievous grin, Massimo momentarily shocks Kristen by mentioning he enjoys “hiking with a pack of cigarettes,” but then clarifies that he’s never actually gone hiking before.

As a film enthusiast might say, it’s hardly shocking that Cesar and Shuai appear to be masters of their craft from the get-go. Cesar, with his keen eye, immediately envisions a fusion dish starring mushrooms, merging trompo and pibil broth, reminiscent of al pastor and roasted pineapple, all topped with a zesty crunch from toasted ants. Shuai, on the other hand, decides to cook from a place of nostalgia and affection, this time recreating a tribute to the traditional Chinese medicinal broths he grew up with, infused with black spruce and poplar, accompanied by charred cabbage and pork glazed with rose hips, not forgetting the ants for that extra zing.

Massimo has decided on using mustard seeds and wildflowers for his dish, but doesn’t finalize it until waking from a car nap. He plans to grill trout and also make a bannock cracker using the extra 30 minutes he won last week. Despite not fitting the image of the Canadian wilderness in what my roommate called his “Walk the Line” look, Massimo appears calm about it all, and I too felt at ease!

Despite a photograph hinting at potential conflicts in the future between Massimo and his mother, I was convinced that this season would culminate in a face-off between Massimo and Tristen. This episode specifically featured Massimo eager to “finally” prepare Italian cuisine in Italy, while Tristen playfully mentioned he couldn’t wait to cook Ethiopian food there as a nod to Italy’s colonial past. I wouldn’t classify it as a traditional rivalry; Massimo appeared unfazed, and Tristen mostly expresses his more critical thoughts during confessionals. However, Tristen is correct that the high-end dining world has historically valued Massimo’s French and Italian techniques over others, including the Afro-Caribbean flavors Tristen consistently tries to incorporate into his dishes.

Example given is Tristen’s unique dish, “OG jerk” pork with plantain-miso syrup, parsnip “milk,” and coal-roasted roots. This concept was inspired by the Indigenous Taino people of Jamaica, a realization that came to him in the middle of the night. It may initially appear that Tristen’s focus on having both a personal connection and a story for each dish could be his downfall. However, as Tom observes with genuine appreciation, Tristen excels at what he does best: taking uncommon ingredients, relating them to his own experiences, and making them shine.

The judges, which consist of Brenda, Tracy, Matricia Bauer (an Indigenous herbalist), Scott Iserhoff (chef), and repeat guests Nicole Gomes and Paul Rogalski, are all left astonished by the presentations. Nicole remarks that it seemed like a collaborative dinner due to the unity and exceptional quality demonstrated. Brenda, with tears in her eyes, expresses deep emotional impact from the chefs’ dedication to honoring the land through their own cultural practices. This incredibly personal dinner truly seems unique, much like the Ellis Island challenge.

Cesar’s connection with nature and creative presentation captivates everyone; Tom remarks that “on any ordinary day, he takes the prize.” Bailey skillfully transformed her largely spontaneous dish into something complex and distinctive. Despite her cowpeas being slightly undercooked, her lamb spiedino skewers with grilled dandelion salad and thistle-root puree – boasting an abundance of poplar syrup beyond expectation – demonstrated bold risks that paid off. Massimo’s approach was more conventional, but the juxtaposition of refined dish and vibrant personality is hard to resist. (If another chef were to introduce their food with “A BUDDHIST MONK in saffron robes once told a 19-year-old DAVID BOWIE —,” I’d be eager to meet them.)

On a day brimming with gastronomic wonders, my dish took center stage. When I initially tasted it, Tom exclaimed at the final judges’ table, it was the pinnacle – until Shuai’s creation appeared and left me utterly amazed. His dish, Tom added, made me yearn to step into the kitchen and cook myself, his smile so wide it seemed he was about to burst with joy. (Between exchanging warm embraces and expressing his affection for his job, Tom was positively radiant in this episode, a sight almost shocking.) Kristen concurred, praising the cabbage as “strangely enchanting.” And thus, Shuai, who earlier in the competition confessed he believed he had perhaps already reached his chef’s peak, emerged victorious.

Although Tristen appears unbeatable due to his impressive past performances, Shuai is gaining momentum at a crucial moment. As for Massimo, despite not making any mistakes, using mustard as the main ingredient in his dish didn’t quite meet Bailey’s daring expectations. Massimo handles the news gracefully, but it’s a bitter pill to swallow. The judges’ emotional response to their decision makes me wonder if they might have suggested keeping everyone, but unfortunately, it couldn’t be done. It’s really disappointing!

It’s understood that everyone must eventually part ways and that there can only be a single victor in any competition. However, when Kristen declares every dish they obtained as “deserving of the win,” it is truly disheartening to witness someone losing, despite the circumstances.

Leftovers

This week, it was heartwarming to see the camaraderie among the chefs. Tristen fondly recalled their past as “fellow cooks, when our hunger was more than just physical,” Shuai confessed his professional uncertainties, and Massimo reassured Bailey that he can handle “female conversations” as a “father of daughters.” (Tristen: “I enjoy spas!”)

• Kristen Kish’s Suit Envy Watch: Although this week’s pick isn’t a suit, but rather a suede shearling jacket which I would likely soil instantly, I rate it a 6.5 out of 10.

This week’s Kristen Kish’s Suit Envy Watch review is not about a suit, instead, it’s a suede shearling jacket that I might spoil immediately. So, I give it a 6.5 out of 10 rating.

This week, Cesar delivered some fantastic remarks, but a special recognition goes to his thought-provoking comment about enjoying plating. He explained it as both “creation” and “destruction,” which really adds depth to his enthusiasm for the process.

Apologies, it seems the chefs aren’t as fond of BMWs as the show might suggest. Let’s remember to be cautious about our praise next time!

• Bailey, on Calgary ants tasting kinda like lemon: “You know what’s also kinda like lemon? Lemon.”

Shuai exclaimed, “Now it’s a team game! Four of us going up against Massimo.” The scene then shifted to the man, who was sound asleep with his mouth wide open, symbolizing My Neighbor Massimo. We’ll surely miss you, dear king!

Read More

2025-05-30 05:54