Tasty Mystery Baskets of Clips

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

because this is my personal story.

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

and I've done really well too.

because I started missing my momma

I was actually finished a lot earlier than I should.

that they were actually free.

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

-PADMA: Ooh. -Gorgeous.

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

so that was his intention.

of a Korean baby eating fish. [chuckles]

I just wanted it bigger, you know?

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

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

with black lemon and black garlic.

so that way it kind of will represent a little bit

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

I'm from Australia.

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

Yes, I'm so excited.

You have to throw me outta here.

The flavor didn't match that visual.

and put my soul into a dish.

It was so acidic and it made that dish.

and 100% of the proceeds

and I'm proud of it.

So, I think that all the ingenuity

and that's it for me.

Forty-one minutes.

I was so happy to taste that corner you turned

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

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

If you made it this far in your cheffing career,

formed it into the form of a frikadelle

which is a Danish-style meatball.

I'm just having a lot of fun.

and the coveted title of Top Chef.

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

and purple potato puree with brown butter carrots.

[Nick laughing] No.

Person I think that really embraced the challenge

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

it makes me very emotional.

You really inspired these guys today.

with the sauce being the puree of avocado

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

we restore it, and we breath life into it.

here in the Top Chef kitchen.

we know as a hoe.

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

but every day I am making progress.

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

are switching up their styles to celebrate the vegetable

The origin of our new national holiday,

MAN: Show time.

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

Luke, welcome to the party, man!

And I've also felt not so great about challenges

Twenty-six, come on now.

but I grew up as a chef in New Orleans,

That's the idea of today,

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

Luke broke out of his shell in the Quickfire.

this moment for right now.

DAMARR: Pleasure, brother.

-PADMA: That is love. -Yeah.

There was a bit of you

How you feeling? How you feeling?

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