NARRATOR: Tonight, "Last Chance Kitchen" starts up again.
Dale cooked his way back into the competition.
And now, he'll summon all his strength to try to do it again.
Maybe I'll see you guys again.
We'll do it again.
NARRATOR: He faces "Top Chef Poland" winner Sylvia.
Her last minute effort to out cook "Top Chef Germany"
finalist Tom sent her packing.
Who will remain, and who is gone from the competition for good?
They do need the help.
NARRATOR: This is "Last Chance Kitchen" presented by BMW,
the ultimate driving machine.
[music playing]
I want to stay in this competition.
This is not my time yet.
I fight a lot in my life, so I'm here to fight to be a winner.
I still got a lot to prove in the "Last Chance Kitchen."
It doesn't feel good to be sent home twice in one season.
I've never been sent home before,
so the first time was a new feeling.
Second time doesn't feel any better.
Right now, my life goal is to get back in this competition.
Hey, chefs.
Welcome to "Last Chance Kitchen."
Well, I guess that's welcome back for you.
So, Dale, you know, you had a chance back in the competition.
Kind of squandered that one, huh?
Didn't work out.
Yeah, didn't-- definitely didn't see that
kind of going the way it did.
But I honestly felt good about my dish.
OK.
And I felt good about what I did,
so I'm not gonna hold too many regrets on that side.
CHEF TOM: All right.
Tom is giving me all this-- a little bit of the gears,
in the sense of back at "Last Chance Kitchen" again.
But I'm just gonna cook hard, and I think he respects that.
Well, you can make "Top Chef" history here.
I'm looking to.
[laughs]
All right.
So, Dale, you made a dish that you wanted to sing
the praises of Mexican cuisine.
And that's great, but it was kind of a little one note.
There was a texture that was really strange there.
I don't know.
And I cooked one prior to that to test it,
all from the same batch.
The chicken comment definitely took me by surprise,
and I wasn't expecting it.
Sylvia.
Hi, chef.
CHEF TOM: You had a good run.
You lasted twice as long as Dale did.
Yeah.
Well, you know-- [laughs]
So you had two chances to make a good picnic dish.
The Turkish pastry dish, the borek was a little wet.
And just, I-- we couldn't make heads or tails of that dish.
And then, you got a chance to make a sandwich,
and it just kind of fell apart.
It wasn't well made.
What happened there?
I think I overthink, to be honest.
You overthought it, yeah.
Exactly.
I'm here.
I'm happy, anyway.
Good, good.
Well, maybe we shouldn't overthink this challenge then.
Exactly.
In order to get back into the competition,
you need to show solid execution with your food.
Who's ready to take a crack at this?
Oh, God.
Oh.
An omelet.
Omelet. CHEF DALE: All right.
CHEF TOM: Simple.
CHEF DALE: OK.
Back to basics.
Many consider, you know, creating
a good omelet an essential in chefs evolution.
It appears to be really simple, but it's really deceptively
hard to execute well.
When I woke up today, I had a feeling
that I'm gonna cook omelet.
I swear to God.
I think that omelet is like my secret weapon.
I've had a lot of bad omelets in my life.
You guys made omelets before, right?
Yep.
I'm cooking eggs again.
I think I've cooked eggs more in every challenge than I've not.
I can put together a really good French omelet.
It requires a delicate touch and real precise use of time.
So this is a classic traditional French omelet,
but you can put your spin on it.
We want to see your personality in this omelet.
Yes, chef.
But we still want the perfect texture and consistency, right?
Hmm.
You have 15 minutes on the clock,
and your time starts now.
[music playing]
The one thing in my mind is the omelet
created especially for--
I'm running to check if I will find the smoked haddock there,
but I found the smoked salmon.
So salmon is good, too.
I'm doing an omelet.
I'm gonna do a little garnish with it.
But mostly, kind of just focusing on making sure it's
a good omelet.
I'm making a very traditional omelet.
I love spinach and roasted mushrooms with eggs,
and so I want to bring in those two components,
but not overshadow the actual omelet.
I want to get my brown butter spinach puree on right away.
So I get some shallots on.
Get the spinach cooking, brown some butter.
Get hit with cream, and I'm just gonna
let that reduce down while I get everything else going.
How about you?
Yeah, omelet with salmon.
And he always ask me to make him the omelet with fish.
I know I have to poach the fish in the milk to infuse
the milk with the fish flavor.
Hollandaise sauce is gonna be really simple.
Brown butter finished with a little bit of smoked paprika
and seasoned well.
I always want to make sure that I have as many warm pans
on the stove as possible because if I scrub one omelet,
I don't wanna have to wait and get another hot pan.
So I'm making sure I have enough cracked eggs
to do at least four omelets.
10 minutes left, chefs, 10 minutes.
CHEF SYLVIA: Yes, chef.
Arnold Bennett omelet is different
because the fluffiness is coming from the hollandaise sauce.
With Mornay and some Gruyere cheese.
Dale, what do you got?
Hey, chef. How are you?
- Mushrooms. - Yeah.
Spinach.
Some mushrooms and spinach.
Why mushrooms and spinach?
Normally, I would just do a really beautiful omelet,
but saying you wanted to do your take or you want--
Right.
So, why spinach and mushrooms?
I just think they go really well with egg,
more than anything else.
And I don't want to add a protein or anything.
I just feel like it should be about the eggs.
Got it.
Hey, Sylvia.
Yes, chef?
You're making a hollandaise sauce?
Yeah. CHEF TOM: OK.
So eggs and eggs.
Eggs and eggs.
You're making your omelet in here?
CHEF SYLVIA: Yes. It's kind of the risk--
But I want to show something different.
Smoked salmon and cream?
Yes.
Smoked salmon and milk into it.
And then, I will add the milk into my omelet.
- And you got brown butter. - Yeah, brown butter.
CHEF TOM: You both have brown butter.
CHEF SYLVIA: Yes. - Oh, nice.
For the hollandaise.
Oh, the brown butter hollandaise you're making.
Yep.
It's very hot, that hollandaise butter.
It is.
But I don't have time.
Today, Chef Tom is gonna learn how to make
the Arnold Bennett omelet.
CHEF TOM: Five minutes left, chefs, five minutes.
CHEF SYLVIA: Yes, chef.
And then, I'm putting them to the small little pans,
and cover with hollandaise with a little bit of cheese.
And then, I have to bake.
2 and 1/2 minutes left.
CHEF SYLVIA: Yes, chef.
A classic French omelet is literally just a bit of butter,
two or three eggs whisked up.
You want it to be about 80% cooked,
and then flip it out of the pan.
When you really crush a perfect French omelet,
it's a good feeling.
One minute, chefs, one minute.
CHEF SYLVIA: Yes, chef!
I'm really proud of my dish.
And I hope this omelet let me to stay in the competition.
I'm almost finished.
I'll just put it, my truffles on the top.
Chives are really classic just to have
kind of on top of the omelet.
Seconds left, and I'm a pretty fast runner.
So I'm gonna do it.
20 seconds, chefs, 20 seconds.
15 seconds.
[suspenseful music]
Five, four, three, two, one.
Time is up.
Dale.
Good job.
Nice work.
CHEF TOM: Chefs, bring up your dishes.
I get my first kind of look over at what Sylvia has done.
It looks really nice.
But at the same time, it's not a classic omelet.
I've chosen to go classic.
So it's gonna come down to Tom and which
one tastes better to him.
Dale, what did you make?
I did a traditional, straightforward omelet,
just eggs and some salt, a little bit of chives on top.
And then, I didn't want to do a garnish,
but I didn't want to put it inside the eggs.
So I did some mushrooms and brown butter spinach puree.
[music playing]
Sylvia, tell me about your dish.
I made traditional omelet, Arnold Bennett.
This is the English omelet, which one I learned in Savoy.
But in my version, with smoked salmon,
with truffles and hollandaise, finished with chives.
This is the way how we always serve for the guests.
Not traditional, but that's fine.
They're both really tasty dishes, I gotta tell you.
I happen to like smoked salmon and smoked fish in an omelet.
It's a good choice.
Truffle on top's nice.
It's seasoned well.
Dale, eggs are nicely cooked.
Maybe a tiny bit on the runny side, but mushrooms are nice.
The brown butter comes through.
You know, straightforward, if that's
what your cooking is about.
Then, that's what it's about.
Unfortunately, for one of you, the competition's
coming to an end.
My least favorite--
[tense music]
Sylvia.
I like what you did here, but the eggs are overcooked.
Way, way too much.
You know, I think when you put it in the oven,
maybe it was too hot, and then it just got overcooked.
I knew it.
Well, good luck.
CHEF DALE: Good luck.
See you.
I enjoy that every moment.
Even if I'm going home today, I'm
happy because I'm so homesick.
I learn a lot from the other chefs.
Thank you very much.
CHEF TOM: Thank you.
I'm sure when the competition will end,
Tom will go and Google omelet of Arnold Bennett.
All right, Dale, one down.
Moving on to the next challenge.
- Lots to go. - How's it feel?
I'm just excited to have another chance and get to cook,
and show people what I can do.
It seems like I do better here.
Well, here you go.
You need that. - Thank you, chef.
- See you next week. - I appreciate it
I'm ecstatic.
I love these cooks.
I obviously want to keep going.
I feel really good, and I feel really
good about the dish I did.