NARRATOR: Tonight, one of these three chefs
will return to the competition.
Who will beat "Top Chef Canada" winner Dale who survived two
"Last Chance Kitchen" cooks and has
the momentum to go all the way?
You gave us something modern and something different,
but still kept the essence of the cheese in there.
Good to go.
NARRATOR: Or could it be "Top Chef Brazil" winner
Luciana as she turns her loss into a "Last Chance
Kitchen" victory.
Luciana, the flavors here are great.
I'm going to give 110% of me.
NARRATOR: Or "Top Chef Spain" winner, Begoña?
She impressed the judges all season.
Begoña, you gave us such intense flavor.
The more I ate, the more I loved every bite.
NARRATOR: Can one mistake in the kitchen send her home for good?
It's going to be [bleep] lovely.
NARRATOR: One of these three chefs
will pack their knives for the very last time.
I'm not sure exactly if it was the right choice,
but we're going to see.
NARRATOR: The epic showdown starts right now.
This is "Last Chance Kitchen," presented by BMW,
the ultimate driving machine.
I am disappointed with myself.
The chicken, to me, just ate dry,
even with the sauce on top.
--and I can keep on fighting for everything that I want.
TOM COLICCHIO: Hey Begoña.
Hello.
Welcome to "Last Chance Kitchen"
Thank you.
You remember these two, right?
Yeah, yeah.
I remember both of them-- really amazing.
I didn't saw Dale cooking.
I didn't see any of his plates before,
but I think my biggest competition today is Luciana.
They're both the chefs to beat here.
If you can get through these two,
you're back in the competition.
I was with Begoña when I got eliminated.
I think she's the strongest chef here.
One of the three of you will be returning to the competition
because right now, all three of you are about
to cook in a two-part finale.
Obviously, my adrenaline just goes shooting up,
and I'm already crazy-focused, but now I'm really,
really focused and all I've got to do
is get through this next round.
The best two dishes from round one will move on to round two,
and the winner will return to the competition.
Begoña was eliminated on the challenge
that the chefs were asked to create a feast
inspired by their holidays.
And Begoña had some problems with her chicken,
and the dish just didn't really come together.
Well, that's the great thing about "Last Chance Kitchen."
You get a second chance.
Much like the holiday feast that Begoña just competed in,
we would like the three of you to work
together to make a three-course progressive meal.
I want something crunchy, something
chewy, and something creamy.
Each of you must make a dish that
features one of those textures.
You decide together who makes each texture.
So part of this challenge is about negotiation.
I already have an idea how to do it.
So when time starts, I'm going to run very fast.
You have 30 minutes on the clock.
Your time starts now.
- Hey, we've got to choose. - You got a chewy?
Come on. We've got to choose.
She's going to chewy.
I'm going to do crunchy.
I want to be fair.
OK, I'm doing creamy.
But I'm going to do dessert, and so
I'm going to make the creamiest of all desserts I possibly can.
Begoña,
Yeah.
OK.
Luciana, what are you making.
I'm making a squab with a crispy skin.
Got it.
Are you making strawberry ice cream, Dale?
I'm doing a lemon curd.
I'm doing meringues, strawberries, and sabayon.
Sabayon also? Wow.
There's a lot of techniques involved.
Even the sabayon is something you
could stand there over the stove and whisk and whisk
and whisk to kind of balloon up those egg yolks.
It's a lot to do.
Hey Begoña, what are you making?
And squab.
You're making squab also?
Luciana, you are doing the squab?
I'm doing squab with a crumble.
She's also making squab.
And the crispy skin.
It's a three-course menu.
Her dish looks more like a main course.
Just 15 minutes left.
How long?
15, one five.
- What have you got here, Dale? - Hey, Chef.
How are you? - Good.
What did you get? - Creamy
Creamy. Creamy.
Yeah, creamy, so I'm going to go
last and it just kind of happened that way and I don't--
I'm not sure exactly if it was the right choice,
but we're going to see. - OK.
I'm making a creamy lemon curd.
I'm making some creamy meringue and crispy meringue,
and then I'm also going to try to do a sabayon on top.
- OK. - Yeah.
That's a lot of work.
It is, yeah.
Cool.
Here I am.
- Oh, squab? - Squab.
- Very nice. - You're chewy.
Chewy, yeah.
All the chewy things.
I think mushrooms are the most chewy thing that I have.
Celeriac and squab, and I am doing the sauce
from the bones and Madera wine.
OK.
And I think with this, will be quite chewy.
I hope to.
- I see you're crispy. - Crispy.
Crispy.
So what do we have that's crispy?
So I'm doing a crispy squab with the breast.
Crispy squab?
Squab.
That's yours?
You're doing the squab too? - Yeah.
Yeah. - Two squab?
Yeah.
See?
I told--
I'm getting squab.
You're getting squab.
It's going to be squab day, Chef.
Third time.
I'm getting a chewy squab and a crispy squab.
10 minutes left, chefs.
10 minutes.
It's not time enough to reduce my sauce,
so I decide to split the juice in three different pans
with a lot of fire in it.
TOM COLICCHIO: Six minutes chefs.
Six minutes.
Eggs coming around.
Generally, time is what a good brine takes,
and I definitely don't have that in this situation.
I want to get some flakes where I can break them and kind of do
little shingles on there so when Tom goes to eat it,
he's going to get some of that meringue, some
of the strawberries, and get all those flavors all in one shot.
3:33 left.
I chop the breast very fine like a tartar,
and I see that's it's crunchy.
I think I overdone with the crunchiness.
Let's go chefs!
[clapping]
Competition is competition, and I want to be back.
One minute left, chefs.
One minute.
TOM COLICCHIO: 5, 4, 3, 2, 1.
Time is up.
[clapping]
OK, chefs.
Bring up your dishes.
OK.
So we have crunchy here first. Is that right?
Yeah.
Squab with crispy skin.
It's just the skin. Where's the squab?
Is it chopped up?
Yeah, with some bread, crispy casaba, crispy parsley,
and a marsala reduction.
It's definitely crunchy.
Why did you mix up the squab like that, make it real small?
Yeah, I did quite small because when I did first,
it was a bit chewy, and did not want to go to chewy,
so I decided to chop it up and fry on high.
OK.
So, Begoña, what did you make?
Squab also.
I did with skin on.
And then I did the celery root.
I just added mushrooms confitted, and the other one's
chesnut plancha.
I did a sauce with the reduction of Madera wine,
and it's already like typical and classic.
Great with confit.
And yours is chewy.
That's chewy.
Totally chewy.
Dale, so what did you make?
Third course, creamy.
So I poured all the creamy stuff in there.
So we got mascarpone, which is quite creamy, a sabayon
and lemon curd with some marinated strawberries,
and then obviously, meringue's not necessarily creamy,
but I find it creamy once it melts in your mouth
and crispy and stuff.
And then just finish with a bit of basil and cilantro.
Well, in terms of making the dish crunchy, creamy, chewy,
you did that.
I'm looking at the dishes now, and this is really tough.
OK, Luciana, it's crispy.
All these textures are really great.
It's just a bowl of texture.
It's a bowl of crispy things.
Begoña, at first, I was concerned
about the celery root, but the cellar root actually, the way
you cooked it, it is chewy.
I think squab is one of those birds that has to be really
rare, or else it gets livery.
You did a great job cooking that.
And obviously, Dale, this is creamed
a couple of different ways.
And I agree with you-- the meringue,
even though it starts out crispy,
it finishes kind of creamy in your mouth.
That's what's kind of beautiful about meringue.
I think all dishes are good.
There's one that stands out.
My favorite is Begoña's.
- Your favorite? - Favorite, yeah.
Oh, thank you.
You can be happy.
You're moving on to part two of the finale.
Very good. Thank you.
You did a great job cooking the squab.
It's really impressive to make a sauce
this flavorful in 30 minutes.
It's rich.
It has the viscosity of a sauce that's cooked longer.
I especially like the celery root.
Has a chew to it.
I'm glad that he say the
That means there's only one more that'll
be joining you in the finale, and one of you
are out for good.
The chef who's out of the competition that
made my least favorite dish--
Luciana.
I'm sorry, Luciana.
The squab, when you cut it that small,
it just cooks very quickly.
It's overcooked, and it kind of gets almost chewy.
It's not crispy anymore.
You can exit the kitchen.
Thank you.
The next step for me, hug my son because I miss him so much.
And to continue promoting Brazilian cuisine
because it's the best thing we have in Brazil.
Dale, you are going on as well.
- Thank you. - I really like the dish.
The lemon curd was nice and fresh.
The meringues were really nicely made.
Enticing little dish.
Congratulations to both of you.
You're cooking in the finale.
One of you will return to the competition.
I can almost taste the fact that I'm
going to be back in there.
Begoña, I think you'll need this.
I would love it.
I'm here to win.
OK, chefs.
That was fun.
Part two starts right now.
You're about to take part in a very British tradition--
the afternoon tea.
You'll have one hour to create six towers for two,
each featuring a finger sandwich,
a scone, and a pastry.
That's 36 items that you'll have to make.
36 items.
I don't like to cook sweet things.
And I don't know how to make scones.
That's the only thing standing between you
and returning to "Top Chef."
I don't personally have a ton of experience doing tea time.
It's a big challenge no matter what because tea time
is very refined, and there's a lot to do.
There's a lot of work.
You'll have 15 minutes to shop here for everything you need,
then you'll meet me at the Palm Court at the Kimpton Fitzroy.
Your 15-minute pantry shop starts now.
NARRATOR: Next time on "Top Chef World All-Stars,"
Begoña, how you looking?
Yeah, it's a bit crazy.
The final two chefs from "Last Chance Kitchen"
are currently battling it out for a spot
back in the competition.
I don't know if I've ever wanted something more
than I want this right now.
You can do it.
It's a break.