Samuel leaving really speaks a lot about what
this competition is about.
He is the winner of Top Chef brand.
Yeah, you have to be on the ball every challenge.
It's basically like it is when it's the Final Four or five.
But it starts right from.
Exactly the finale is already here.
Yeah this is tough.
This is a tough competition.
And that's why we're here, you know, because we won our season
or we almost want our seasons.
So no one's used to going home this early
with this many chefs.
It's new.
It's the last issue put up is the one that counts.
It's been a long day.
Vamonos John, that's the best thing you said all day today.
Since Top Chef season 16.
I now have two children.
Lula is three years old and Hazel is nine months old.
I'm still breastfeeding.
And I will continue to pump and ship
milk home to my husband to feed to my baby
throughout my journey.
Here, I want to show people that you can have a family
and be a chef and you can win.
Top chefs.
World all-stars.
Good morning.
Morning please give a warm welcome to this week's guest,
judge Michelin starred chef Santiago Lastra.
His restaurant called right here in London
is the first and only Michelin starred Mexican restaurant
in all of the UK.
My mom is beyond proud.
I followed the London food scene,
and Santiago Lastra says some of the most beautiful Mexican food
that I've seen out there is just stunning chefs.
Who's ready to crack the next quickfire go.
Whether you're going out to a nice meal
or just visiting a friend a way that people welcome
you is often by offering you just a little bite to eat.
We want you to make us the perfect Ms.
Bush using some of these unique and unexpected ingredients.
But you can only choose one ingredient and your one bite
needs to fit on one end needs doing enough course
on a Ritz cracker.
Now you're talking my language.
Who here grew up with rats.
Everybody did it.
Santiago you also grew up with Ritz.
I didn't really cook anything until I was 15.
I went to a supermarket and I saw this Ritz cracker box,
and in the back was this recipe of a crab dip.
And I made it and my family like it,
and I got a little bit obsessed.
Are you literally saying that if it wasn't
for that box of Ritz crackers, you may
not have your Michelin star?
I would be like a banker or something, you know,
which is on a mission to make the world
a more welcoming place.
So we want you to transport us across the globe
with just one bite.
Come up and grab the ingredient you want to use
and head back to your station.
Caviar, cream.
You're going to take that?
I'm always 3, for two.
Jackfruit has a very tropical flavor.
I'm going to turn it in the savory flavor.
So target is capers.
This next segment.
I don't want to occurrence OK since it is so versatile.
We thought we would put that to the test.
So I'm going to put you in groups of three Sarah Nicole
and Sylvia, Tom Alomar and begonia, Sha
bel, Luciana and Dale in May.
And of course, that means Gabrielle, dawn
and Buddha will be a group.
But