It’s high time to acknowledge the skillful work of the Top Chef team behind the scenes: The finale in Milan started with an intriguing concept – having each chef connect their journeys to Leonardo da Vinci’s The Last Supper. This could have easily turned into something utterly absurd, or at least a significant reach. However, as Bailey, Shuai, and Tristen stood before the famous mural, sharing their thoughts, they all provided insights that were far more compelling than I would’ve initially thought possible.
With the unique chance to privately admire The Last Supper, contestants express their feelings about their Top Chef journey. Bailey, who triumphantly returned from Last Chance Kitchen and has since been creatively exploring her culinary skills, feels as though she’s discovered her personal voice in cooking. “Just like Da Vinci painted this scene that’s been reimagined countless times, I feel a bit similar about my own cuisine,” she remarks. Regardless of the opinions shared about her performance – some critics have been overly critical, lacking empathy for Bailey as an individual – it’s inspiring to witness a chef discovering and expressing herself.
As a devoted fan, let me share my perspective: Shuai initially joined the show as a desperate attempt to alleviate the financial burden he and his wife accrued throughout their years of creative pursuits. However, what transpired left him pleasantly surprised by the sheer joy the competition brought into his life.
When queried about connecting his story to da Vinci’s, Shuai focuses on the concept of leaving an enduring legacy. With no children of his own, he emphasizes that food serves as his means to impart himself, his family, and their culture upon the world. In a humble yet confident manner, he declares, “Top Chef is my legacy.” Despite the highs and lows in this competition, this poignant moment resonates deeply within me, offering an unexpected emotional connection that I truly appreciate.
Apart from many contestants on Top Chef who express overwhelming admiration for Italy, there’s Tristen, a chef who sees it differently. He expresses a sense of awe, not just about its physical grandeur, but also its rich history and ideas. Interestingly, he notes the apparent depiction of only one darker-skinned figure in some Italian frescoes as Judas, which resonates deeply with him, stirring both pain and determination. “My goal has been to elevate the worth of Black cuisine worldwide,” Tristen declares, expressing his readiness to take on this mission with renewed vigor.
As a film enthusiast, I then proceeded to pay a visit to the esteemed Tom and Kristen, accompanied by their trusted sous-chefs. In an intriguing deviation from tradition, it’s us, the chefs, who get the privilege of picking our own assistants for this culinary adventure. And here’s the kicker – these sous-chefs were especially flown in from various corners of the globe to be part of this Italian extravaganza. While this decision seems more cost-effective compared to previous seasons where everyone was invited for the finales, it’s a bit disheartening not to witness more of this talented ensemble before we reach the finale.
In simpler terms, Bailey selects Lana as the obvious pick, while Shuai surprises us with Paula. Recalling Paula’s selfless actions during Restaurant Wars, her selection for a supporting role becomes more understandable. Similarly, Tristen chooses Zubair, much like others this season who were unfortunate to leave early. This decision stems from their initial connection and Tristen’s belief that Zubair won’t be hesitant with his bold spice choices. Like many of Tristen’s favorite moments, this reasoning is both questionable yet accurate.
In this competition round, the budget is set at 2000 euros for purchasing ingredients from various local stores, and a total of seven hours are allotted for preparation and cooking before an additional two hours on the day of service. After the previous challenge where they had to hurriedly prepare three dishes with uncertain serving, this upcoming round feels incredibly indulgent – not in a negative way! The final dishes should showcase the chefs at their peak performance. It’s unnecessary to restrict their time for the sake of difficulty. Moreover, it’s rare that we get to witness dishes that truly benefit from extended preparation, such as braises, stocks, or 24-hour marinades, so I’m pleased that the chefs will have the chance to demonstrate even more of their culinary prowess in this round.
In this shopping trip with fellow chefs who clearly know their stuff, it only reinforces my frustration from the previous episode’s Olympic athlete-led shopping spree. Seeing the fresh ingredients displayed, especially at the fish market, even influenced Shuai and Tristen to tweak their original plans a bit. For instance, Shuai opted for some prawns to add to his pani puri, while Tristen chose a stunning monkfish along with the cod he initially sought.
As a devoted cinephile, I eagerly anticipate my favorite recent tradition in the culinary world: the pre-finale feast prepared by the esteemed judges of Top Chef for the finalists. This meal is not just delicious, but warm and heartfelt, a testament to the respect these accomplished experts have for the remarkable achievements of the contestants so far.
Tom, Gail, and Kristen have been singing praises about this season’s exceptional quality in their interviews, and this meal lived up to their expectations. Kristen, with her experiences in renowned restaurants worldwide, Tom, a founding member of Top Chef, and Gail, who has been with the show since its inception – their words hold weight.
Regardless of one’s opinions about the challenges or the overall edit of season 22, I find it hard not to agree with these judges when they assert that the food they tasted this season was truly exceptional.
As a dedicated fan, I had the privilege of attending a four-course meal at Cracco, where the chefs rolled out their progressive dishes for an esteemed group. Among the guests were Carlo Cracco himself, Sarah Cicolini from Rome’s SantoPalato, renowned Top Chef alums Richard Blais and Gregory Gourdet, Hunter Lewis, Editor-in-Chief of Food & Wine, Santiago Lastra of Kol, and Genie Kwon and Tim Flores of Kasama. The icing on the cake was the presence of Clare Smyth, a powerhouse chef from England who graced us with her presence as our guest judge for the evening. (Whew! It’s high time Top Chef lets Kristen announce each guest judge audibly next season – they deserve their moment, and these swift captions aren’t doing them justice!)
Each meal truly reflects the unique qualities of each chef – their culinary style and their performance on this show. Shuai’s dish is an ‘outburst of flavors’, Bailey consistently makes unconventional combinations successful, and Tristen’s self-assuredness in his intuition is evident. Tom is so thrilled by the first course that he rushes into the kitchen to tell them they are doing exceptionally well. The chefs might not have fully grasped the magnitude of that praise while they were busy with their tasks, but Lana somehow comprehended “Daddy thinks it’s good” through a smile of satisfaction.
Bailey offers a menu that is both imaginative and original, reminiscent of an “eccentric turn” (which means something out of the ordinary in Italian). Each dish showcases the influences that have guided her culinary journey, from her initial job at a Japanese restaurant to her recent foraging experiences in Calgary. The octopus with mozzarella in tomato dashi reflects her early career, while the anolini alpini with porcini pasta and pecans is inspired by her recent foraging adventures. Her third dish, a blackened redfish, honors her current boss and mentor, Sarah Grueneberg. Lastly, she presents a dessert that resembles tiramisu but with a squash torta and pizzelle cookies. The judges admire her audacity to break traditional rules, particularly in the first course where she combines seafood and cheese.
Shuai creatively blends various influences and personal favorites, labeling his unique take on Chinese fusion cuisine as “trashy fancy.” His unconventional menu offers a mix of dishes such as Indian pani puri, pork and king-crab soup dumplings, a tangcu-inspired ossobuco with cheesy grits, and even an unexpected ambrosia salad. This adventurous menu has garnered attention for its bold choices, like the revamped ambrosia salad that Clare describes as her new favorite after trying it for the first time.
In a constant pursuit of fusion cuisine, Tristen, an adventurous soul, constructs a unique menu by merging elements of Italian and Afro-Caribbean dishes. To start, he presents a harmonious blend of fish and baccalà mbongo, a delightful fusion of European and African flavors. Following this, he introduces injera toast paired with a medley of two chicken dishes – Ethiopian doro wat and Italian marengo, creatively named “dorengo”, which leaves Tom in a state of pure elation. Next on the list is a Trinidadian oxtail adaptation of Milanese, served with rice grits. The menu concludes with a root-vegetable cake and cassareep ice cream.
In preparation, Tristen expresses his intention as “basically working to decolonize traditional dishes.” Later, when presenting his menu to an esteemed panel of judges, he emphasizes this concept even more, stating, “I’ve always felt that my own cuisine wasn’t given the respect and value it deserves at tables like this,” expressing a suitable amount of disrespect for the fine-dining atmosphere.
At the table, everyone appears captivated by Tristen’s meal, with Carlo Cracco being particularly touched, unable to find words as he deems it perfect. However, it’s heartening that Gregory Gourdet was present, for he elucidated the intricacies and intent behind Tristen’s culinary creation. His restaurant, Kann in Portland, is renowned for its Haitian cuisine, a beauty I’ve personally experienced just a few weeks ago; his latest venture at a luxury French department store offers dishes inspired by former French colonies. Clearly, Gregory recognizes himself in Tristen’s dish and is touched by it. “Tristen and I aim to elevate certain food cultures within fine-dining settings,” he explains. “He excelled in this endeavor; I fully comprehend his achievement.
Among the finales we’ve previously experienced, the shortcomings of the three meals in this competition can be considered relatively minor issues. Shuai’s soup dumpling lacked moisture, and his grits were overly cheesy. Bailey’s fish dish was slightly overcooked, giving it a taste more reminiscent of her mentor’s than her own. The dessert prepared by Tristen was appreciated at the table but not universally liked. In such a strong finale, these are the fine details that could determine the winner from the finalist – but it’s clear that Shuai and Bailey received more significant criticism than what was directed towards Tristen.
Despite their impressive performances throughout the season, it’s no secret to those who have been watching which chef has excelled in terms of flavor, consistency, creativity, and ambition. As Tom puts it before the announcement, “One chef delivered flavors that are unique and unforgettable.” Kristen finds herself in a difficult position — but for once, I doubt her struggles with decision-making.
Due to the fact that it’s none other than Tristen. Who else would it be? He has always been clear about his goals and executed them in a manner unique to him, leading to surprising and delightful outcomes. That’s a Top Chef if I’ve ever seen one! Kudos to him! It’s fantastic for the food! What more could we desire from a winner than that?
Leftovers
I greatly admire Tristen’s dedication towards showcasing often overlooked dishes, taking care of his family, and acknowledging those who paved the way. However, I fervently wish that winning Top Chef provides him not only recognition but also a chance to savor the victory for himself. He truly deserves it.
Factually, Tristen had pulverized his meal completely, leaving no room for argument when Richard Blais exclaimed, “It’s too spicy! I don’t want fizzy ice cream!” (which seems we have in common). In response to this, there was no need for further discussion as Cracco, with tears welling up, almost tipped his hat and said, “Indeed, this is a chef.
• “It’s just like Restaurant Wars! I’m cleaning seafood, you’re doing … everything else …”
• “I broke the cutting board!” “Okay, calm down, Massimo.”
Wrapping up another thrilling season of Top Chef! Many thanks for joining me in reading these recaps, engaging in thoughtful discussions in the comments section. I’m hooked on this fantastic series and look forward to many more seasons filled with intense speculation and analysis.
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2025-06-13 06:55