This season on Top Chef: Just Desserts...
You better watch out.
Pastry Chefs are crazy.
Feel the burn!
Frickin' chaos.
For the outsider looking in,
this competition looks like child's play.
So come on, all you Chefs, and bake, bake, bake!
But when you're inside it...
15 minutes!
It's the hardest thing ever. Oh, my God.
Tania, Tim, your dessert just didn't measure up.
- Come on. - This is [Bleep] Insane!
I'm sorry I wasn't able to complete it.
- You're what? - I'm leaving.
I would like to ask to be eliminated today.
You could almost taste the resentment in her cookie.
I thought the cake was dry.
I think it was Zac's idea.
Why do we have to do this? Someone's got to go home.
Why can't we do it honorably?
You should go home because you are a dick.
But I'm cooking better food than you,
so I'm not gonna go home.
[Crying]
It's okay.
I can't do this.
Seth's no longer gonna be with us.
Go, diva!
Team diva thinks they're too cool for school,
and I want them to go home.
- Go, diva. - You're my diva.
I'm a heterosexual male.
Whee!
I really don't want to be berated with show tunes
and flamboyance.
Heather, Erika, Heather, Eric...
Please pack your tools and go. Sure.
Last week, the final four faced off
for a spot in the finale.
It's like, ooh, it's so close.
I got three good ones. The other one broke.
I'm definitely getting mad at myself.
I think Yigit's just falling apart.
Come on, man. You can't finish your truffles?
Pull it together.
I don't want to win by default.
The most delicious cake was Danielle.
I won! Hurray!
Zac, your dessert just didn't measure up.
This was a cake-tastrophe.
[Imitates plane engine whirring]
Only one can win the grand prize--
a feature in Food & Wine magazine,
a showcase at the annual Pebble Beach
Food & Wine festival,
a German-engineered sport-injected Buick Regal,
and $100,000 furnished by Godiva Chocolatier.
Tonight on the finale,
one Chef will win Top Chef: Just Desserts.
[Upbeat music]
♪ Top Chef: Just Desserts 1x10 ♪ Finale Original Air Date on November 17, 2010
== sync by elderman == == for www.addic7ed.com ==
I get total goose bumps on my body,
thinking about the final challenge.
Throughout this competition, I've had a lot of good days.
I've had a couple of bad days.
[Bleep].
Yigit, you look a little flustered.
I apologize.
But you know what?
This is the finale, and at this point,
there can't be any mistakes made.
Judgment time.
[Groans]
I'm extremely nervous.
This is supposed to be the hardest challenge coming up,
and trust me, there's been some really hard challenges.
Zac leaving is wonderful.
It's so quiet.
Zac is an annoying little fairy
who threw me under the bus the last challenge.
You know, Morgan won $20,000, couldn't care less.
I would rather remain composed
than freak out like a little girl.
He acted like a bitch, and he went home like one.
I can't believe this is happening.
This is crazy.
I'm going to the finale,
and I also won the last challenge.
So it's good to kind of have that nice little boost.
I want to win more than anything,
because I just started my business.
It's an online dessert company.
But I don't have a lot of money, so if I won 100 grand,
that's like a huge boost to a small business.
[Upbeat music]
♪ ♪
When we get to the kitchen,
we just see Gail standing there in a fierce black dress
that matches her shoes.
- Hello, Chefs. - Hi, Gail.
You're the last three standing.
Congratulations on making it to the finale.
- Yes. - Oh, yeah.
But there can only be one winner
of Top Chef: Just Desserts.
For your final challenge, you will each create
a progressive four-course dessert tasting.
You'll be serving 12 diners,
including some of the biggest names in the pastry world
and some of Los Angeles' top pastry Chefs.
I get to make whatever I want?
It seems like something's awry.
Always a twist around the corner.
Now head back to the lofts and get changed,
'cause we have a special surprise for you tonight.
Do we get to put on our party clothes?
You can put on whatever you want.
I've seen every single episode of Top Chef.
I'm hoping maybe our mommies are there.
We arrive at the Edison, which is, hands down,
the best-looking bar in all of Los Angeles.
Shall I break your luck and go behind you?
- [Laughs] - No.
Uh-oh!
As we're walking down the glass stairway,
I see Chef Johnny kicking back and having a cocktail,
and I think everyone's expecting a twist at this point.
A drink is never a drink.
Giving that it's the finale, I'm ready for it,
so, yeah, bring it on.
You look surprised to see me.
[Laughs] So, yeah- yes.G it on.
- Yes. - [Laughs]
It is a pleasure having a cocktail with you all.
Coming up as a young cook,
I got my butt kicked a lot, and it's hard.
It's hard coming in every day
and having those knots in your stomach, and I'm sure
that was a lot like this competition.
So to celebrate the fact
that you guys made it to the finale,
I've decided to order us some desserts.
Wow.
Look at the consistency on those layers.
Your fork goes through like a dream.
I'm thinking, wow, these are pretty "schnazzy" desserts
for a little cocktail bar.
I think all three were great desserts.
I think we should meet the Chefs that made them.
- Oh, no. - Oh, my gosh!
No!
I automatically think it must be
one of our past Chefs who have been eliminated,
and I'm thinking, "wow, they must have had
"quite a lot of time in the kitchen
to prepare these desserts."
Aah! [Laughs]
[Applause and laughter]
- Hi, guys. - Hey, Tre.
Out walked Sherry Yard,
Elizabeth Falkner, and Claudia Fleming--
three of the top pastry Chefs in the entire nation.
Every single one of you is on a shelf in my house--
no lie. - [Laughs]
Chefs, so I'm privileged to introduce you
to your sous Chefs for tomorrow.
- Oh, my God. - [Laughs]
At your service.
Oh, my God.
That's like being a director
and having Steven Spielberg,
Ron Howard, and Martin Scorsese.
Like, "oh, they're gonna help you direct your next movie."
It's like, "huh?"
So there's only one fair way to pick who gets who.
We got to pull our cookie jar.
Oh, my God.
- Chef Sherry Yard. - All right.
Elizabeth.
Stuck with me, pal.
I have...Johnny.
[Laughter]
I have Claudia Fleming.
Chefs, thank you so much for the delicious desserts.
See you tomorrow. Thank you very much.
Tomorrow. Bye, guys.
Bye. [Laughter]
- Oh, my God. - This is amazing.
Thank you, Chef.
That black pepper is, like--
it burned my whole mouth. - Really?
God, it's gonna be a challenge for her to work with Morgan.
It's not burning your whole mouth?
Not even a little.
Our final challenge is to make a four-course dessert tasting,
and amazingly, we have three award-winning pastry Chefs
as our sous Chefs.
Love those little self-doubting moments in the morning.
Having Chef Fleming gives me
a whole new challenge to overcome.
Will she approve?
Or will she just think I'm some ass clown
who doesn't belong here?
[Bleep].
When we wake up today,
I'm actually really irritated at Morgan,
because he chose to leave the A.C. on full blast
while there's an enormous panel of A.C. right above my bed,
and he knew I had a cold.
I am now sweating like a bitch.
Yeah.
I told him I didn't appreciate the fact that I spent
the entire night shivering in my own sweat,
yet he seems to have little regard about it.
Whatever.
I feel utter irritation, and I just really
want to strangle him, but I'm just gonna pray
to Buddha and let it go,
because there's gonna be no sourness in my food today.
I'm looking for some black licorice.
This is the last challenge, and, um,
I don't think anyone, like, ever thought,
like, "ooh, Danielle, she's gonna be at the top,"
except for me, but that's okay.
I want to make root beer, and I'm gonna do a float.
It's a journey, and, you know,
me and Morgan were in the bottom three
the first, you know, elimination challenge.
- Whatever. - And now we're in the finale.
And it's kind of crazy.
20 minutes!
Do you know if you guys would have any pumpkin seeds?
I am definitely nerve-racked.
I need a hug.
I know cranky pants won't hug.
[Laughing] I know.
Tomorrow is the most important moment of my life.
Not winning this competition
would definitely send me home very sad,
especially if somehow I lost to Morgan.
[Scoffs] Man, I'm good at this.
But it's really gonna come down
to whoever makes the best dessert,
and the difference could be as minute
as who made the best last ice cream
or who tempered their chocolate better,
so I think it's anyone's game.
Thank you.
Tomorrow the best Chef will win.
- How are you today? - Good.
We have seven hours to cook with our celebrity Chefs.
You got it.
- Just tell me what to do. - You make my nerves shake.
The atmosphere is tense.
Go all the way or go home, right, today?
- That's it, my man. - This is it.
You win here, or you didn't win.
I think we're gonna need three ovens.
It is an "a," right?
Well, it's not moron, that's for sure.
I'm a little worried
that Morgan is working with Claudia Fleming.
I have been done first every challenge.
Okay.
I would very much like to continue that.
She is much more of a calm and stoic type,
and he can be a complete dick.
Hey, shaky! I see you shaking the [Bleep] Out of this table.
It's driving me crazy.
You can call me by my name, Morgan.
God, it's gonna be a challenge for her to work with Morgan.
Wait. So there's lavender ice cream
in this one, and then--
- yeah, this one's gonna have cinnamon basil ice cream.
Cinnamon basil, okay.
I'm really excited to be working with Elizabeth.
It's just intimidating, you know?
It's just like, how do I speak to her?
Thank you so much, seriously.
No, I'm really excited about it too.
I'm having Elizabeth shell hundreds of pistachios.
It's definitely not the most glamorous job in the world,
but it'll pay off times a million in flavor.
I want you to know there's a lot of love
going into the pistachios. I feel it.
Elizabeth is one of the top pastry Chefs in the world,
and Danielle has her opening the pistachios.
Wow. Danielle's an idiot.
[Laughs]
Working with Sherry is awesome.
- Get "yiggy" with it--you know, that's my dance for you.
For this final challenge, I want my tasting menu
to be like I'm taking the judges out on a date.
Some pretty expensive labor you guys have in here today.
Such that they don't even have to look
at who served that dish, and they'll say,
"that's Yigit, right there."
I definitely have to win this.
My first course is gonna be a take on a gimlet
and a turkish appetizer,
so it's very sweet and savory.
- Away we go. - All right.
But I think it's a kind of fun and flirty way
to start my tasting with them.
This is like home for you now.
- Oh, you mean this kitchen? - Yeah.
I can't remember my life before this.
I'm not joking.
I'm gonna be at the oven for a while,
just trying to get this cake done.
The theme for my meal's progression
is light, broken down into primary colors.
This is an insane cake to make today.
Baumkuchen is known as the king of cakes.
It translates to "tree cake" in German,
because it refers to the concentric circles
that build up inside of a tree.
Each layer bakes individually.
I don't want to go down with another,
"we feel like you played it safe."
I'm busting out all the stops.
I didn't want to pigeonhole myself into a theme,
like Morgan's trying to do.
That is stupid.
So I'm just doing a menu of how I would like to eat.
I'm the only one that's used the sheeter, so...
I know Johnny told me, "you only cook for yourself,"
but it's stuff maybe the judges haven't seen.
I hope it kind of surprises them.
- Hey, Chefs. - Chef!
Hey, Danielle, how's it going?
Good.
I want to start it off
with a kind of sweet cheese thing,
then more of a palate cleanser,
and then I'm gonna do kind of an ice cream sampler,
'cause ice cream's my favorite.
And then my last dish is gonna be chocolate.
So an ice cream sampler?
But fancy.
You're gonna-- you're gonna like it.
I have to do the stuff that comes from within me.
Of course. We don't want you to be someone else.
But at the same time, you know,
you got to come out of your comfort zone.
- Thank you. - All right, Chef.
See you tomorrow. See you tomorrow.
The last few challenges, we really see Danielle
committing to the dishes that she proposes,
I'm concerned she's doing an ice cream sampler.
Hopefully she's gonna elevate it using technique
and really give us something
that's flavor-forward and powerful.
You want some more zest? Yeah. Maybe, huh?
- Yeah. - Yeah.
What's up, Yigit? Are you excited?
It's the last one. I'm actually thrilled.
I created a very, very clever menu.
It's very much in my style,
but everything packs a punch.
Criticism I took very much to heart.
You know, nothing over the top.
I think I've shown you guys what I can do,
so now I want to do it tastefully.
- All right, Chef. - Thank you very much, Chef.
- Take care. - Cheers.
Yigit seemed very excited about this challenge.
He talked to me about how he's adjusting
and refocusing and making sure
that he pays attention to all the criticisms
he got from day one.
- Chef, you want to try this? - Yes, please.
- How you doing? - What's up, Morgan?
You in the zone?
This has got to be one of the best days of cooking
in my life, ever.
Is there a theme to your tasting?
Uh, primary colors, light.
Morgan is doing his tasting around a color palette,
which I think is kind of silly,
because it can make your life really difficult,
and I don't think you need to take on
any extra difficulties in this point in the game.
There's gonna be some heavy critics there tomorrow.
You know that, right? I know.
I don't need you to choke me up right now, okay?
I just want the best of you, Morgan.
I want you to-- I don't want you to say,
"I wish I would have done that."
I think I'm putting forth
the four best dishes I've ever cooked in my life.
So if it's not good enough, I'm not good enough.
Morgan decided to do a theme of colors,
and he didn't need to do that,
but maybe he's doing it in a way
that's gonna really set himself apart
a little bit from the other Chefs.
All right, Chefs, best of luck to all of you.
Good night.
That black pepper is, like, burning my whole mouth.
- Really? - Really.
It's not burning your whole mou?
Not even a little.
With Claudia, there's been plenty of difficulty
just communicating clearly.
So your normal spherification--
you have sodium alginate in your base solution,
and you bathe it in calcium chloride.
Morgan is doing stuff I'm not familiar with.
You know, I'm old school.
I'm not using all the chemicals.
And what we're gonna do is put calcium lactate
in our base and bathe it in sodium alginate.
That's the difference.
Frankly, as a sous Chef, I don't need to know.
- You're like, "whatever." - Yeah.
I got a lot left to do,
and I'm starting to get worried.
You're not really talking my language.
Don't worry about it.
Hopefully, Chef Fleming and I
will communicate better tomorrow.
One hour, everybody. One hour.
I smell $100,000 and a dinner for you and I very soon.
Nothing would make me happier.
I have a bunch of trays in there,
and usually I'll, like, wrap the top with plastic.
The atmosphere in the kitchen is intense.
The closer you get, the more you want it.
It's dangling in front of your eyes.
I'll be nervous when I'm standing
in front of all those pastry Chefs.
Yes, I will be nervous.
- 30 seconds! - Whoo!
What you call milking the clock.
3, 2, 1.
[Imitates buzzer sounding]
You're amazing. Thank you so much.
- Oh! - Thank you so much.
Sherry has been tremendous today,
so I think she will definitely
help me out tremendously tomorrow as well.
- Thank you so much. - Oh.
- Bye! - Thank you for everything.
I had a [Bleep] Blast. Whatever.
- 'Cause that's--that's-- that'll change the world--
- when we get back to the loft,
I just want to decompress.
I'm gonna have some alcohol and some food.
Nerves can kill in this kind of environment.
I just don't want to obsess over anything tonight,
'cause I know what needs to be done,
and I'll just get it done tomorrow.
Here's one that's been sitting here for four days.
Uh, I do believe that's the one
Zac has been drinking out of.
Hey, hey, buddy. How you doing, man?
Right on.
I think the biggest goal that I had in mind
for this competition was to get myself
out of where I am and in an environment
that I could share more of my time with my boy.
Just been, uh, cooking and missing you.
[Voice breaking] If that happens, then, uh--
then it's-- then it's all worthwhile.
I love you, buddy. Love you more.
You love me more? You are such an angel.
I miss you, man.
Oh, my God. They totally just died.
I feel like telling her to sit in the corner
and not sabotage my food.
And suddenly, it feels very heavy.
If I didn't win this competition,
it would crush me.
When I decided I wanted to go into cooking,
I was very afraid to do it.
I was supposed to go to business school,
and I was down on myself, and I recall,
one day, my dad came up to me, and he said,
"why are you so miserable?"
And I told him what I wanted to do,
and he said, "listen." He's like, "snap out of it.
Just do it."
And I remember when I had my first job
at the meeting house in San Francisco,
he told me how proud he was of me, and it was amazing.
And he actually passed away
from lung cancer a year after that.
So today that coat feels really heavy on my shoulders.
I'm really looking forward
- Mango carpaccio-- how do you make it?
It's just sliced. Just sliced mango.
Yeah. I think that tarragon gel makes Morgan's dish for me.
Oh, that went out so beautiful.
The flavor is so bright that Yigit has given us.
Those were yogurt pearls, right?
- Yes. - I like that.
Adds that savory touch, almost.
- I love that sort of sweet-savory thing,
and cucumber works really well with it.
Have these been wiped?
Awesome. I'm gonna start the "cannelling."
I actually really enjoyed working with Danielle,
because she was very focused,
and I think that Danielle's dish is successful,
because it still is a dessert.
It's not just a cheese course.
The flavors are quite nice together.
As simple as this may look,
Danielle really put a lot of work
and a lot of thought into this dish.
She roasted these grapes. She made the fig jam.
She made the sponge. She made the puff.
I would order this on a menu.
The little seeds from the figs
gives that texture-- it's such a turn-on.
It's, like, totally turning me on.
What is that [Bleep]?
Oh, my God. They totally just died.
I've got a couple separated here.
Morgan's second dish is supposed to be blue,
and I'm utterly confused,
because the meringue is not blue.
It's violet, and there's white chocolate on it.
So I don't know how the judges are gonna react.
Mmm!
I wanted to progress this dance
a little more vigorously as it goes.
So this is organic strawberry sorbet
with a little lemongrass ginger and lime ice cream on top.
In front of you, you have blueberry pavlova,
light lemon cream on top,
and a citrus chamomile broth with chamomile pearls.
Mine is a palate cleanser,
so there's meyer lemon frozen parfait on top,
with a little baked meringue, a tangerine sorbet,
and a moscato granita.
Thank you.
Time starts again.
The restraint is really a beautiful thing
in Yigit's dish.
He's taken a traditional dessert like a vacherin
and deconstructed it, but in a way
that still tastes as delicious as the original,
and I love it. I do too. I love it.
It just works right.
It tastes like a field of wild strawberries.
I think what Danielle did visually
was issue with the sorbet and the staying there,
because also, when you plate a dessert,
you have to think about the plating,
actually how it survives.
I love all the beautiful citrus.
I think it's really great.
For me right now,
Danielle's making the most sense.
Morgan, you know, I love his point of view,
but maybe he didn't take it further enough.
I expected a blue dessert, and I got white and yellow.
I like the fact that he built a little dessert
inside the cup.
The distinguishing factor of pavlova
is that softness.
He nailed it.
It tastes great.
With that lemon cream, it's delicious.
Oh, I'm in trouble.
The souffle needs to be cooked to order,
and the timing on that's extremely crucial.
When they come out, they didn't bake evenly.
Like, I can't get them apart.
They're totally [Bleep]!
I'm about to lose it.
[Sighs]
[Bleep]!
But Heather just keeps reassuring me.
- These are coming out great--look.
Make sure the judges get these.
She put her head down like a professional
and came up with the best solution possible.
Make sure the judges get these.
And I am so grateful.
Thank you so much for being the cookie in my jar.
[Laughs]
And so there was nothing over there, really.
Oh, pooh. Mine fell over.
Mine's a mess. Yours really fell apart.
Well, now that we've had a gimlet,
had a few kisses in the park,
I wanted us to really start the romance and the passion,
so this is a very bold dessert.
It's a five-hour, slow-braised muscovado sugar pineapple
served with a light coconut sponge,
coconut lime soup with some tapioca pearls at the bottom.
Great.
We have a manjari souffle cake,
some raspberry sorbet,
and some cocoa nib paper.
My favorite thing is ice cream,
so I wanted to show that in three different desserts.
My version of a baked Alaska, a strawberry sundae,
and then I made a root beer float.
- Thank you, Chef. - Thanks.
I love how Yigit uses a combination of flavors
with either herbs or lime.
It's gonna be a great dessert for us,
and we're looking for some new dessert ideas.
Morgan's souffle cake collapsed.
It probably was undercooked.
Mine didn't. What are you talking about?
Claudia's did.
He felt your true feelings about him,
and the cake felt it, and the cake resisted you.
- Wow. - Well, we wouldn't be able
to sell it in our restaurant if we had a souffle like that.
He ran out of time.
[Laughter]
You're so bad.
Thank God for Danielle's baked Alaska.
In eating down my line, that's the best thing.
Conceptually, I love her dish.
I love the fact that she used strawberry chips
as well as fresh strawberries underneath,
again, reinforcing the primary flavor of the dish.
And it's something I've been on her about every challenge--
figure out a way to incorporate texture
in a smart way that adds to the dish.
Thank God I was the sous Chef who made that ice cream base.
[Laughs]
You know, I'm gonna put one
or two tiny, little flakes of salt in the mousse as well.
Just like--just so in two bites, they get a little bit.
Pretty cool creme brulee, huh?
Very gentle, please. They're very sensitive.
Yigit's sorbet that he put out on the first dish
was gorgeously beautiful,
but then his second dish was sorbet.
His third dish, sorbet.
It's a progression, right?
Let's rock.
This is the last thing we're going to taste
in this entire competition.
You know, love ends with chocolate, I think,
and I wanted to bring something that's very cuddly
and brings feelings of, uh, spooning back home,
so it's a very light, toasted hazelnut dacquoise
with a little milk chocolate at the base,
chocolate plaqued two ways, and also the milk jam on the side
is served with a caramel creme glace.
It's a white pepper creme brulee,
a butter toffee shell,
a black pepper baumkuchen,
and a blackberry and anise macaroon.
Please enjoy.
I definitely wanted to end it with something
that was pretty much,
like, my favorite thing to bake as a kid--
that chocolate pudding cake, where you make the cake,
and then you pour the top, and it goes to the bottom.
Thank you so much.
Yigit's cake is pretty brilliant.
- I'm loving Yigit's dessert--
the milk jam mousse and the milk jam candy.
- The milk jam candy is--
- I want to bathe myself in the milk jam candy.
- Yigit's caramel ice cream. - Yeah?
I taste a lot of salt, which I normally like with caramel,
but it's very airy.
I don't taste enough caramel in it.
- Here we go. - Thank you, sir.
Let's talk about Danielle's chocolate course.
For some reason, it's lacking a little something for me.
I don't know if it's a little bit of salt.
Salt's what I was thinking as well.
Danielle's dish is not a thing of great visual elegance,
but it really tastes damn good.
Let's crack open Morgan's dessert.
Oh, wow, mine shattered so beautifully.
- Great combination. - Mm-hmm, it really is.
That was an inspired combination.
Not everybody knows what a baumkuchen is, you know?
I love baumkuchen.
Look how many layers are there.
- Fantastic. - It's really well done.
- 20 layers. - Oh!
That is just unbelievable.
It's quite impressive.
This is a masterpiece.
Morgan, this is my favorite.
[Applause]
[Cheering]
Thank you all so much for this entire meal.
It's not every day that we all get to eat like this.
I feel so proud of myself.
I want to be the first winner of Top Chef: Just Desserts.
Like, it's so awesome to think about, like,
I can't even think about it.
Like, it's that awesome. Thank you.
Judges, we have a very big decision to make,
so let's go to judges' table.
Mm!
- You guys--you guys made it happen today.
- Thank you. - That was fun.
I feel like the fat lady's about to sing,
and if I win this competition, I will lose it,
and I will definitely cry.
I'm glad I was here today.
Hey, guys, come here.
I definitely feel nervous.
I decapitated a couple souffles.
Uhh! It's embarrassing.
- It's over. - I know.
But then I tried Yigit's food,
Danielle's food,
and I thought it was boring,
which is why I am gonna be Top Chef.
- I think it was brilliant. - I'm speechless.
I don't even know where to start on this one.
This competition has been such a roller coaster.
You have your high moments.
We are here on Top Chef!
And you have your low moments.
You just didn't show enough pastry techniques.
I feel like this has been falling in love,
getting married, and giving birth to a child
all at the same time.
[Smooches] Thank you.
[Cheering]
This has been such an incredible journey.
Both: Morganza, Morganza, Morganza!
We all worked really hard to get here, and this is it.
Tonight is a very special night,
because we will be naming the first ever
Top Chef: Just Desserts winner.
That person will receive $100,000
furnished by Godiva Chocolatier.
Let's talk about how you think you did tonight.
Morgan, how did it go?
I cooked some of the best food
I think I've ever made in my life,
and it was inspired and fun.
Yigit?
I felt really good about my food.
You guys have gotten to know me so well by now
that it's like we went on a date,
which I felt appropriate for me.
Danielle?
I really liked the way everything tastes.
I was trying to do things in the realm
of what I've done before,
but to kind of show you guys maybe things
that you didn't know that I did.
Danielle, tell us about your ice cream sampler.
I made honey lavender ice cream
and piped the meringue on top, and then I did
my great-grandmother's lemon poppy-seed cake.
I don't even know where to start on this one.
I mean, no, not in a bad way.
I mean, you really harnessed
the beautiful qualities of lavender.
It was delicious, and it worked well with the honey, 934 00:35:16,581:41:09,542 It's been an incredibly long road
and you've all worked so hard to get here.
One of you will win $100,000,
furnished by "Godiva Chocolatier."
Chefs, on behalf of myself and all of the judges
throughout the competition,
I'd like to say how proud we are of you,
we're proud to be part of this competition with you,
and especially me-- you make me proud
to be a pastry Chef.
Danielle, you picked the right time
to hit your stride.
You were true to yourself until the very end
and tonight, you showed us a whole new level
of sophistication and execution.
Thank you.
Yigit, your precision and range of techniques
are your obvious strengths.
Your major weakness has been your lack of restraint.
Tonight, you found your balance.
Morgan, no one is ever gonna push you as hard
as you push yourself.
It's what got you to the finale
and what makes you a great pastry Chef.
Thank you, Chef.
One of you is the first winner
of "Top Chef: Just Desserts."
And that Chef is...
Yigit.
Congratulations!
Oh, my God!
I am the winner and it [Deleted] Feels awesome.
Thank you, Chef.
This is the most spectacular feeling in the world.
There is no words to describe it!
[Cheers and applause]
I am extremely proud of Yigit winning.
There is nobody in this competition
I would feel better about losing to.
Yigit has done things I have never seen
or have never done
and words that I'm like,
"huh-- what did you say?"
Thinking about it before, I thought, if I don't win,
I'll be so disappointed, but somewhere,
nine months down the road
when I'm sitting in traffic on the Los Angeles freeway,
I'll be like, "oh, my God!
"I can't believe that happened-- that was so insane!
Cheers!
I won a $100,000
and the title of "Top Chef."
I cannot even begin to fathom
how this is gonna change my career.
I want to take a bath tonight,
is what I want to do.
And I think my father could be very proud of me
at this moment.
For more about the recipes you've seen tonight,
== sync by elderman == == for www.addic7ed.com == go to bravotv.Com.