Tasty Mystery Baskets of Clips

with black lemon and black garlic.

This is Top Chef, man, this is how we give it up.

so that was his intention.

and purple potato puree with brown butter carrots.

here in the Top Chef kitchen.

Person I think that really embraced the challenge

DAMARR: Pleasure, brother.

I mean, it's going to be an exciting one.

so that way it kind of will represent a little bit

of a Korean baby eating fish. [chuckles]

and 100% of the proceeds

And I've also felt not so great about challenges

I'm just having a lot of fun.

and I'm proud of it.

Yes, I'm so excited.

It was so acidic and it made that dish.

are switching up their styles to celebrate the vegetable

I can't see sending anybody home for doing what they've done.

So, I think that all the ingenuity

which is like, how can you, like, judge that? [sniffles]

The origin of our new national holiday,

Luke broke out of his shell in the Quickfire.

-Thank you so much. -JAE: Thank you.

-PADMA: That is love. -Yeah.

but every day I am making progress.

that they were actually free.

so it's important to introduce acidic flavors into the dish

-That's your happy face? -[laughter]

You have to throw me outta here.

I was so happy to taste that corner you turned

but I'm very happy with what they all said, you know?

and I was like, "Mom, we're still eating carbs, right?"

That's the idea of today,

I think it's a very important one to win,

-PADMA: Ooh. -Gorgeous.

ASHLEIGH: Yeah, we'll be out there for a nice, long time.

but I grew up as a chef in New Orleans,

Forty-one minutes.

we know as a hoe.

Twenty-six, come on now.

and the coveted title of Top Chef.

this moment for right now.

The flavor didn't match that visual.

[Nick laughing] No.

So today we're going vegetarian. And I'm very happy about it.

I was actually finished a lot earlier than I should.

it makes me very emotional.

and that's it for me.

You really inspired these guys today.

NICK: She's always made salmon cakes in a cast iron skillet.

I, like, find myself trying to add something a little sweet,

we restore it, and we breath life into it.

So, today I'm making a Hoppin' John salad.

I just wanted it bigger, you know?

which is a Danish-style meatball.

because I started missing my momma

and put my soul into a dish.

MAN: Show time.

Luke, welcome to the party, man!

formed it into the form of a frikadelle

and I've done really well too.

If you made it this far in your cheffing career,

because this is my personal story.

with the sauce being the puree of avocado

How you feeling? How you feeling?

-Thank you. -You guys are really doing well.

I'm from Australia.

and the only dish that I thought about during this challenge.

There was a bit of you

-You know that, right? -This is impossible. So far, I--