Previously on Top Chef: Just Desserts...
[Siren]
Just try and relax for me, all right, bud?
I ended up having what they call an anxiety attack.
Well, Seth's no longer gonna be with us.
So we've decided to bring someone back.
You figure out your dish.
I feel like Zac doesn't like me.
Such a spoiled brat. You're letting your teammates down.
She needs to suck it up.
Please announcer the winner.
Morgan.
I won.
You're welcome, Morgan.
Pretty much, Morgan was a selfish jerk,
and as a result, he won.
[Bleep] Him.
Chef, before we go on,
I would like to ask to be eliminated today.
Are you sure this is what you want to do?
It's the right thing for me,
and that's what's important right now.
Now, eight pastry Chefs remain to compete for
a feature in Food & Wine magazine,
a showcase at the annual Pebble Beach Food & Wine Festival,
A German engineered, sport-injected 2011 Buick Regal,
and $100,000 furnished by Godiva Chocolatier.
[Clatter]
Who has the creativity,
the skill, and the drive
to win Top Chef: Just Desserts?
♪ Top Chef: Just Desserts 1x05 ♪ Edible Fashion Original Air Date on October 13, 2010
-- sync by elderman -- -- for www.addic7ed.com --
"Zac, please pack your whisks and go." Whatever.
Whatever.
That's your catchphrase.
Both: Whatever.
"Clique" is such an awful word,
but there's definitely groups of people
who have gravitated towards one another.
Heather, Zac, and I, we've become team Go Diva.
Go, diva. Diva.
You're my diva.
Oh, my God. Diva.
Diva. Go, diva.
I think people are a little bit threatened
by the three of us being such talented pastry Chefs
and good friends, but tough [Bleep].
Okay, guys, let's go.
Chefs, please say hello to our guest judge for this challenge.
She is the executive pastry Chef
of Wolfgang Puck's iconic empire,
a James Beard Award winner,
and one of the industry's brightest stars,
Sherry Yard.
[Applause]
I'm a little nervous to cook for Sherry Yard.
I'm from L.A.,
and she's the most famous pastry Chef in Los Angeles,
so it's a little intimidating.
For this quickfire challenge,
we'll be testing all of your skills
in one infamous dessert.
It's notoriously delicate.
A souffle.
All right, okay.
So the myth of a souffle is that you have to whisper
when you walk by the oven, or you can't jump up and down.
A souffle should go out barely standing, wavering,
but it can fall over, it can break,
it can just suck.
You'll have one hour to cook
and full access to the Top Chef: Just Desserts pantry.
Your time starts now.
Go, diva!
The thing about souffles is,
they're really based on egg white and height.
If you don't get that, it's not really a souffle.
Souffle's are all about timing.
Timing is so important.
It has to be right on.
Otherwise, your souffle will just collapse.
45 minutes!
Beat your sweets. Oh, my God.
Coming through.
I personally don't like souffle.
It's too light. It's too airy.
I like to be hit in the head with flavor.
I decide to make souffle glace, which is a frozen souffle.
You're waiting for yours in the oven,
and I'm waiting for mine in the blast freezer.
Looking around, I see a lot of chocolate souffles.
I mean, that's just pretty traditional
and pretty boring.
Whew!
20 minutes!
Yigit, how are you doing? I'm rockin'.
The word "souffle" means "breath" or "to blow."
Seven minutes!
A souffle is risen by hot air, simply.
I've taught souffles in school.
I'm not arrogant enough to claim that I'm the best,
but I'm certainly a contender.
Two minutes!
Behind you.
Come on, babies.
You need to rise on up.
The last few minutes are the most important.
You have to pull it out of the oven
at the right time for it to be perfect.
Chefs, time's up. Tools down.
Go, diva!
Here I come.
Tell us what you made for us.
I made a lemon and lavender souffle,
and at the bottom, there's a blueberry compote with ginger.
And I did honey and creme fraiche ice cream.
It looks like it rose.
Hi, Zac. Wow.
I did a souffle glace, 'cause it said,
the perfect souffle,
which in french would translate to souffle,
parfait.
Zac could sell ice to an Eskimo.
There's a lot of bad souffle going around,
um, and I don't really want to contribute to it.
They way he talks, you would think
he just invented pastry.
So we're kind of deconstructing again.
So it's a grand marnier and vanilla Bean frozen souffle,
sauteed apples with a little browned butter,
and then toasted oat streusel with fennel pollen.
Do you make many souffles?
I--you know what? I don't.
Hi, ladies, how are you?
As Chef Sherry makes a little hole into my souffle,
I know for a fact that I'm not happy with my product.
It should be kind of very airy,
but mine could have used another 30 seconds in the oven.
So I made a lemon-basil souffle
with a white chocolate raspberry sauce.
It's nice and light, with just a hint of basil.
Thank you so much, Erika.
Heather H., what did you make us today?
Um, I made a chocolate raspberry souffle,
and there's a little bit of grand marnier
into the chocolate.
And then I made a little raspberry coulis
and a little cremon glaze
and a little Godiva cream to go with it.
You know, Heather, I say that the perfect souffle
is like a Unicorn, and I've yet to see it.
Hello, ladies.
So I wanted to stick to the classics,
so I made a beautiful chocolate souffle
and, um, took care of that with,
I made a passion fruit and vanilla Bean ice cream,
popping candy on top,
and then a little chocolate garnish to add a little texture.
I make souffles quite often, even at home,
because my boyfriend and my friends,
this is, like, something that they ask of me,
like, relentlessly.
If I had a boyfriend who made souffles,
I'd be asking a lot too.
Well, Gail, if we played on the same team,
I'd be hitting on you.
Maybe one day.
A girl can dream, Yigit.
Morgan, tell us what you made for us.
This is a gianduja souffle
alongside a burnt sugar ice cream.
There's a bit of a raspberry coulis
and then a praline made powder.
It's a big bottle, small amount of sauce.
There you go. Enjoy.
So, Sherry, who made your least favorite souffles?
Erika, it just was too sweet and a little heavy.
Zac, a souffle needs to have air,
and yours didn't have the air.
While the flavors were great, it was very dense.
Heather H., while it had incredible height,
it just lacked the flavor.
Two-thirds of team diva were in the bottom three,
which I thought was funny, 'cause they're so, like,
lame and, like, elitist and, you know,
"oh, we're not gonna talk to anyone else
'cause we think we're the best."
It's just like, whatever.
And who made your favorite souffles?
Morgan, yours had great height
and it had wonderful flavor too.
Thank you, Chef.
Yigit, you had your height, you had acid, you had sugar.
A perfect balance of flavors. Thank you, Chef.
Danielle, I loved the layering of the flavors
of lemon and the berries.
Well done.
Who is our winner?
I loved them all. They were really wonderful.
But the winner is...
Yigit.
Yeah!
[Laughter and applause]
Finally.
[Laughter]
Thank you.
I am the winner.
[Whistles]
I feel like this is what should have been happening
from the beginning, so I'm finally glad
that I'm in the rhythm of the competition,
and hopefully, this is the first of many to come.
[Whirring]
To pump you up, we're bringing in a little help.
Oh!
Whoo!
Yes!
Fashion week in L.A. is just around the corner,
and we want to throw our own fashion event.
Oh, my God.
You guys are making edible fashion.
Yes!
[Laughs] Whoo!
When I started the competition,
I was hoping that this would be one of the challenges.
Every year, I do a dress
for the International Chocolate Show in New York,
and I know I'm the one to watch in this challenge.
And to pump you up, we're bringing in a little help.
Oh!
Aah!
[Laughter]
Yes!
[Laughs]
Oh, my God.
Team diva [Bleep]Ing lost it,
because we all have an obsession with Gail Simmons' shoes.
Are they signed by Gail Simmons?
This is not my personal collection.
Every morning, we make her show us
what shoes she's wearing,
so the fact that they bring out a table of shoes
makes us really excited.
For your edible fashion,
we're starting from the shoes up.
[Laughs]
I'm not a diva like the rest of these kids in here,
but I love shoes-- especially women's shoes,
and there are some pretty hot shoes up on that cart.
Nice.
You're gonna each pull a cookie
to determine which order you will select your shoes.
One.
Oh!
Four.
Two.
Six.
Three.
Five.
Seven.
Eight.
All right, it's time to pick your shoes.
Erika, go ahead.
Excellent.
Oh. Couldn't pass it.
Okay.
Really? You're gonna take the orange shoes?
Good luck with that.
Interesting.
Obviously, Danielle is not really up
with haute couture fashion.
I grab these really tall red and black shoes.
Those will look good on you.
They will. [laughter]
And the sheer sexiness of them,
I think will help me to create my dress.
Hello.
Ambitious.
The two pairs of shoes left, one was, like, peach
and kind of frilly,
and the other is like this dominatrix pair.
Only because I can't take yours.
[Laughs]
I think it's pretty obvious which pair I'm gonna choose.
[Imitates whip crack]
You each need to design an edible outfit
that will match your shoes.
But that's not all.
You must also create two couture petit fours,
to go along with your look, and they will be sampled
by 60 of L.A.'s top fashionistas.
You'll have 30 minutes and $200
to shop at Albertsons, eight hours to prep here
in the Top Chef: Just Desserts kitchen,
and then two hours on-site tomorrow in the dining room
before the fashion event.
Good luck. Thanks.
[Driving rock music]
♪ ♪
Spicy red shoes.
I've got a red hot, sexy pair of shoes.
[Humming]
So I want to get some spices to make my petit fours hot.
Spicy!
Let's get some chili powder.
Excuse me.
Oh, sorry.
Was I in your way, lady?
With my S&M, bondage, showgirl, hooker shoes--
whatever they are--
um, I decide I want to do some kind of whip theme
on the dress.
We're going full-on S&M.
I also grab two plungers.
This is gonna be some kind of, um,
top for the corset.
You know, they have this nice kind of breast shape,
so I'm hoping to use those as a chocolate mold.
I've got stuff up my sleeve for this one.
Hmm.
15 minutes!
I think the type of woman that would wear
this type of shoe that I picked
would be very feminine.
And I kind of envision her going to a garden party.
I get some radishes and some lettuce
and I picked some pink gum, 'cause I felt like
I wanted to have that pink color in the shoes in the dress.
Hey, girl. Hey, girl, hey.
[Singsong] Hey, girl, hey.
I noticed Heather C. buying dried pinto beans
and fruit rollups and gummy bears
and marshmallows and tortillas,
and I don't know what to make of it.
I don't think this is, you know, a kindergarten process
where you make a Christmas tree out of cheerios.
This has to be something elegant.
[Upbeat music]
♪ ♪
Hey, girl.
Okay, women's lingerie. Something I know nothing about.
This is a slight disadvantage for Zac and I.
Oh, I don't know about Zac.
This is probably my fifth chocolate outfit
that I've done.
I've done edible dresses before,
and it's taken weeks,
so to condense all of this down
to eight hours, plus the two petit fours,
is absolutely bananas.
I do not consider myself fashionable,
nor am I interested in fashion at all.
I mean, I know how I want the dress to look,
but because I've never really designed a dress before,
I don't know until I actually touch the form
and--and work with it.
I just sense disaster.
For the dress, I really want to incorporate
that square pattern that's on the shoe,
so I'm gonna do, like, a cookie dress
for a domestic, trashy housewife
who's going out on the town.
I think you'd have to be pretty hot
to wear the shoes that I've got.
They're [Bleep]-Me pumps.
Ha! I mean, they're totally [Bleep]-Me pumps.
So I want to do a sexy dress
that doesn't take away from the shoes
but really accentuates them.
I decided to do a sequined little black dress,
so I've got to make thousands
of little chocolate sequins really fast.
[Upbeat music]
♪ ♪
My concept for the outfit is a retro lady,
but it's modern in being, you know, eco-friendly.
I'm using, um, beets to dye her slip,
and then reusing the beet greens as a shawl.
I'm threading grapes, so I'm gonna make a belt out of that,
wrap it around a couple times.
My dress is inspired by the shoes because, really,
the only chocolate medium you can work with
with blue is, uh, white,
so immediately, when I saw that,
I actually just saw Bjork walking down the Oscars.
So I kind of want to make, like, almost like an army of me,
like, feeling just like this woman
walking down the streets of New York City,
just about to kick ass.
One hour and 34 minutes, guys.
This challenge really reminds me of my mother.
My mom sews, and I used to sew when I was very, very young.
I was born in Seoul, Korea,
and I was adopted when I was eight by a single mother.
It takes a strong woman to adopt an older child
from another country.
I think she influenced me from probably the moment
that I saw her.
My life would definitely be different
if I were not in these shoes right now,
so I'm very blessed by having her in my life.
[Laughs]
I think the plungers
are one of my greatest ideas I've ever had.
I am really confident, starting this.
I have these zippers on the shoes,
which really kind of remind me of--
of a classic strip tease,
so my concept is a burlesque showgirl/warrior.
Do we get to wear our outfits when we're done with this?
Hey, Chefs, stop what you're doing. Tools down.
This challenge was about making edible fashion.
Well, there's more.
I'm already feeling overwhelmed by this challenge,
and whenever there's a twist or something, I panic
and I start to not believe in myself,
so I'm pretty much screwed.
I mean, I know I'm screwed.
The winner of this elimination challenge
will receive $20,000.
Oh, my God.
That's awesome!
[Laughs]
I kind of creamed my pants.
This could pay a lot for me when I go back home.
I'm thinking if I can get everything in order
and pump it out, there's a good chance
that homeboy can walk away with 20 grand.
That's a good feeling.
I hope that gives you even more incentive to win this.
All right, Chefs. See you tomorrow.
Whoo-hoo! 33 minutes!
This dress is hot.
I'm gonna take it home with me tonight.
Morgan, are you getting turned on?
Yes.
You're looking at Morgan's?
Look how skin-tight it is.
Morgan's technique is easy.
Just sticking a bunch of chocolate, round plaques on.
Did he just schmear a holding paste onto the whole thing
and that's it?
I could have easily done that
and be finished in two hours.
I mean, draping is a lot harder.
It's just gonna be me and my mannequin tonight.
As a person, I find Morgan to be kind of trashy.
You know, he degrades women.
Damn, you's a sexy bitch.
You know, he calls us "babes" or "honey" in the kitchen.
I'm right behind you, darlin'.
I find that very disrespectful.
Leeks. They're so versatile.
Fashion is not really my thing.
I was the athlete in high school,
and I was basically a tomboy,
so I'm a little scared for this type of challenge.
My shoes have little ruffles on them,
which kind of reminded me of the curve of a lettuce leaf.
I'm planning on blanching and shocking the turnips
and sewing them on the bottom of the dress.
I'm just hoping they don't wilt in the kitchen overnight.
I think this is the first day I'm not sweating.
I love just being done
and watching other people in a panic.
I got my little black dress rockin'.
I think Morgan likes to show off
that he finishes early, you know?
And he makes a big scene out of it.
Is Morgan just painting chocolate onto that dress form?
I noticed team Go Diva looking at my dress.
I think they're a little jealous.
I'm obviously not a fashion expert.
I'm a heterosexual male.
I am not supposed to be good at fashion.
I know how to work with chocolate.
But my dress is [Bleep] Hot.
The sequins are shiny.
I wish I could put it on.
And I'm gonna have to wear the shoes too.
Thank you so much.
So the pair of shoes that I have
is for a lady that is rather classy.
Has a 9:00 to 5:00 job, but after 5:00,
there's a little vixen in her.
So I'm making a, um, vixen chocolate dress.
7:50.
Oh, my God.
At the end of prep, what's going wrong
is just about everything.
I was really hoping that the whole dress could be cookies,
but it just doesn't-- they're not, like,
forming the shape of this dress form.
I mean, it's-- it's ridiculous.
My fear for tomorrow is that everything just looks like crap
and I end up going home.
[Whirring]
[Bleep]! Come on!
God, I just can't do it.
Here is for white chocolate.
Thank you, babe. I got the white chocolate.
Our challenge is to design an edible couture dress
based around the shoes we've picked,
and also to design two couture petit fours
to go with our edible dresses for Los Angeles Fashion Week.
[Bleep]!
I see my dress, and the turnips on the bottom
have definitely dried up, and I don't like how it looks.
Uhh!
In the two hours that I have left,
I need to essentially revamp almost the entire dress,
and I'm definitely nervous.
Zac, I need some of that modeling chocolate.
Right here. On the floor.
Oh, Heather C.
Okay.
She had some radish dress
that she was sewing for three hours yesterday.
I'm sorry. Like, what are her accessories?
My plan today, for the dress,
is to mold chocolate onto the top.
No! Come on!
Stay up!
I couldn't get the molding chocolate onto the form.
It wouldn't stick. I couldn't figure it out.
Oh, God, I just can't do it.
On top of that, the cookies aren't working.
They're not sticking together.
They're cracked.
I mean, it's trash.
I don't even know what I'm doing.
All I want to do is kind of just destroy it.
12 minutes, guys.
[Dramatic music]
♪ ♪
I see a lot of petit fours being made around the kitchen
which, I don't know how they're going to mimic accessories.
I think people might be missing the mark.
What can I do to make this look like something?
My dress and my petit fours were all done yesterday.
I've got time to do an extra accessory,
and, uh, I want to make a clutch for my dress.
I'd like to mimic the design exactly
from the shoes to really tie the whole thing together.
Five minutes!
[Upbeat music]
Come on, lady, let's do this.
Sparkly sparkles.
You're right there. You're right next to me.
The room looks gorgeous.
We have a little pedestal that we put the mannequins on,
and we have our names.
And it--it--it really looks like a fashion show.
Oh, God.
The service is about to start,
and I'm definitely panicking.
I didn't realize it was gonna be such a big to-do
and that my name would be up there so big with the dress.
And it's just hideous.
Two minutes!
Oh, God, I've t to put that [Bleep] Belt on.
As time is running down, it's just a matter
of getting everything onto the model.
Hey, Morgan, do you have a second to help me?
And I don't think that I'm gonna make it.
Can't you tie it on somehow? Yeah.
Heather C. asked me to help with her friggin' belt.
I've got some wire. Why don't we just wrap it?
Whatever.
I'll help anybody do anything,
as long as it doesn't hurt me to do it.
Let's go, right in the middle there.
And trust me, Heather's definitely not a threat to me
and my sexy little black dress.
That's mine.
Rrowwrr!
[Upbeat music]
Hello. How are you today?
She's a burlesque warrior.
Oh, I love her.
She--she goes into the jungle and kicks ass.
Service begins, and it's a great crowd.
It's a plunger. Oh, really?
[Laughs] It's a good idea.
I mean, there were some, like, serious fashion reporters.
Not just, like, bloggers.
Like, like real fashionistas.
I'm looking around at everyone's petit fours,
and they're not petit fours.
Petit fours should be one bite.
I mean, people are serving massive desserts.
[Indistinct chatter]
The dress is beautiful. Thank you.
I-I was a little nervous.
This is my first time ever making a dress
or anything like this.
Hi, Erika. Hi, how are you?
My dress is influenced by my shoes.
She's a business woman during the day,
and then after 5:00, she takes the jacket off
and this is what you have.
So we start from the bottom, which is popcorn
dusted in cocoa and raspberry powder.
I used chocolate plastique for the skirt,
and then I made chocolate feathers
and brushed it with a little bit of gold leaf,
and then the necklace is, like, kind of fierce, you know?
Sassy!
And then we have her earrings.
Um, they're flavored with raspberry jelly
and a little bit of pistachio mousse.
And then, for her little clutch purse,
we have three layers of bisque jacon
lemon milk chocolate ganache,
and apricot jam in between.
Thank you, Erika.
How do you think that tastes?
Um, probably not as good as this.
[Laughs]
Erika got a little bit sassy on us.
My favorite part of Erika's dress
was the chocolate and raspberry powdered popcorn at the bottom.
A really smart use of texture there.
Well, let's see how it all tastes.
The problem we start off with is,
is that this isn't bite-sized.
This isn't a petit four.
Maybe Erika thought the business lady
had to take her laptop out.
[Laughter]
But that's, like, totally me right there, you know?
It's time for margaritas, and I'll pull that jacket off
and be like, "hey, baby. How you doin'?"
Hi, Zac. Wow.
This is my burlesque warrior.
I was inspired by the strappiness of the shoes.
And her bra is actually made from plungers,
which I found at albertsons.
[Laughter]
And this one is actually wearable.
I could take it off the form
and have it on you in ten minutes.
We'll save that for later, Zac.
Okay.
And then, every burlesque performer
needs her passion fruit pasties
with lemongrass and a white chocolate swirl.
And then, you never know
when you're gonna need to touch up your makeup,
so these are coconut-black tea makeup-kit bonbons
with pineapple gelee.
Thank you, Zac. You're welcome.
It almost reminds me of something medieval.
Ah, medieval, yeah?
Yeah. Yeah.
I tell you, this was Zac's challenge.
This was the one.
And the fact that his can be taken off
and put on a model, that shows a lot of skill.
The crust on the cookie is wonderfully thin and crispy.
The issue I do have with Zac's petit four is the fact
is I--I let the ganache just melt on my tongue,
and I'm left with a sandy texture.
I totally offered to put Gail in my dress.
[Laughs]
Oh, gosh.
Hi, Eric. Hi, Gail.
So my theme for this is kind of flirty homemaker.
Basically what I've done is created a whole skirt
out of cookies with, um, some chocolate plastique top
to match the shoes,
and, uh, what we have here is a cherry cheesecake pendant,
and on the other side is a chocolate cake
with flambeed bananas inside.
It's a little clutch. It's like a makeup bag.
Excellent. Enjoy.
Thanks, Eric.
There was a lot going on with Eric's dress,
and I'm not sure I like any of it.
There was a lot of cracked cookies,
and I just think it was really poorly executed.
Well, let's taste this cherry cheesecake pendant.
It's sort of a lame excuse for a pendant.
That said, I think Eric's cheesecake is pretty damn good.
Yeah. It's just amazing.
Yeah, yeah.
Hi, Heather. Hi, how are you?
These are the shoes I ended up with,
and the ruffle on the shoe
immediately reminded me of a lettuce leaf,
so it's lettuce, pink peppercorns for the belt,
leeks, and lemon thyme.
And for the petit fours,
we have a chocolate caramel clutch
with a little maldon sea salt
and a Fleur de lys hair pin.
Thank you. Enjoy.
Thank you so much, Heather.
Thank you.
I'm not quite sure what the deal with the vegetables...
[Indistinct chatter]
Heather made royal icing
and just schmeared it on a cummerbund.
And that was the only pastry technique in that whole dress.
I mean, I think she got great texture on the caramel.
It could use a little more salt,
but I think she really did a great job on this caramel.
This competition has been tough,
so I feel like I've become this warrior,
so I wanted to make kind of an ice princess warrior
in honor of Alexander McQueen.
Yeah?
Her pants? Ice Queens don't need pants.
[Laughter]
Hi. Hello, Gail.
When I saw my shoes,
I automatically thought of white chocolate,
and I love Bjork, so I thought of her swan dress.
So my theme was kind of an ice warrior princess.
The top is glazed with blue cocoa butter,
and then also some luster dust.
And since she is an ice warrior princess,
I made icicle pops.
It's kind of a hair pin
made with raspberry and pinot noir ice cream.
And I wanted to represent a softer side of her,
so this is an olive oil and citrus cake brooch.
Thanks, Yigit. Thank you. Enjoy.
Yigit's dress is right off the runway.
The layering and all of that chocolate work
that went into it, just very, very meticulous.
I'm starting with my pop.
Well, it looked beautiful. The flavor's a little flat.
Yigit's dress was my favorite, though, by far.
I want that dress to be real.
They all thought that I would be very challenged
in this challenge, but I think, as a discerning male,
I know what I think is sexy.
Hi, Morgan. Hi, Gail. How are you?
I think it's necessary to start at the shoes,
because that was the inspiration.
Umps, I think it's necessary to start at the shoes,
and I felt like they needed just a little black dress.
And then, I think, if you were out on the town
in this dress, you'd need a little clutch.
And so I wanted to tie that in to the shoes as well.
I also made spiced raspberry milk chocolate ganache bonbon
in the shape of a Ruby ring,
and there's also a red hot cinnamon macaroon earring.
It is hot 'cause, well, those shoes are.
He took a sexy, sassy pair of red pumps
and he made a sexy dress.
What about the macaroon? That's hot.
This is like if a red hot and a macaroon had a baby,
you'd have a red hot macaroon.
I am all for that baby.
[Laughs] You can certainly eat her if you want.
Aah!
You can wear her and then eat her.
[Laughter]
Hi, Heather. Hi.
I was inspired by this mustard-colored,
really sexy pair of shoes,
and I wanted to do a dress that she could go out to dinner
and then go to a club afterwards.
I work with modeling chocolate on a normal basis,
but it was really, really hard to actually do it
on--on the mannequin.
The belt is also modeling chocolate,
and then I added some ruffles of pasta.
My petit fours today, I did a french macaroon
with lemon curd, and it has, uh, strawberry, some pineapple,
and it's supposed to look like a little purse.
And then a raspberry cream that has a layer of almond cake
and a little bit of passion fruit caviar.
Thank you, Heather.
The draping that Heather H. achieved--
fashion designers have trouble doing that with cloth,
and she did it with a giant piece of chocolate.
I'm in awe.
Unfortunately for Heather H.,
we have Morgan's macaroon to compare to,
and she definitely didn't do as good of a job
with her macaroon.
You'd like one? Sure.
Sure, absolutely.
I'm not much of a shoe girl. Okay.
I only wear flip-flops.
But those are classic, and I really like
retro yet modern.
I think mine's more interesting than fruit
and vegetables.
And vegetables? Yeah.
From what I've seen so far of Danielle
in this competition,
I'm not quite sure why she's here.
She needs to go home.
Her dress, it's not really a lot of technique.
I mean, you can string a bunch of carrots
and make a necklace.
I think my six-year-old nephew can do that.
[Laughs]
Hi, Danielle. Hi, Gail.
I picked the classic pumps.
I roasted beets and I cut celery in half
and I used that as a stamp to make the pattern of her top,
and then I used leeks as her skirt.
Every woman needs a purse.
I did a red velvet whoopie pie,
and then the ice cream bonbon is a roasted banana,
and there's a little layer of hazelnut
and chocolate on the bottom
and her little golden watch on top.
Thanks so much, Danielle. Thank you so much.
Thank you.
This is the second Chef that we've seen
that's applied vegetables
rather than pastry products to their dress.
I mean, it's Top Chef: Just Desserts,
not Top Chef: Vegetables.
That is exactly
what the lady wearing that dress would be carrying.
Danielle's flavors tend to be on the sweeter side.
It would have been nice to have some acid.
Oh, my God, her legs are amazing.
I want to get her number. Morgan.
Morgan, you can't do that, you know?
Why not? Because.
We have $20,000 to give away,
so I think we should head back to the judges' table.
We've got a lot to talk about.
Big decision. Yeah.
You know, Eric, I mean, your flavors are really good.
No, I know they're good.
So-- I know they're good.
I just want to be better.
There's no doubt that I'm gonna be in the bottom.
I mean, I can look and see everybody else's dresses
and, I mean, it's obvious mine sucks.
I just panicked at the end.
At this point, I'm-- I'm just emotional,
because I still don't understand
where I fit into this competition.
[Whirring]
You don't look so happy.
Are you [Bleep]Ing kidding me?
[Bleep] You!
I love to joke around with people.
I love to give them nicknames.
Heather H. Is-- we call her "Iron Chef."
She's shhrrhh.
She's my Korean princess.
And Eric is like the Zen Master.
Eric is--is Switzerland.
He is like my compassionate Buddha.
Everyone likes Eric.
Danielle reminds me of a cartoon character.
[Gibberish]
Yeah, whatever.
Eeeyuuuh.
Uhh!
It might be an L.A. thing.
Uh, Morganza is Morgan. [laughs]
And he doesn't like it, so it just makes it funnier.
The first person outside this show
that calls me Morganza is having their teeth knocked out.
I wonder what they're gonna do with our dresses.
They're eating them. [laughs]
You and Danielle's comes with dressing in the shoe.
Hi, Gail.
Hi.
Can we please see Yigit,
Zac, and Morgan.
Thanks.
[Laughs]
It sucks.
Oh, my God.
Chefs, you three delivered the highest couture tonight.
Congratulations.
Thank you.
[Exhales]
The winner of this challenge
will receive $20,000.
Yigit, let's start with you.
Yigit, it was exciting and it was beautiful
and elegant and chic.
You definitely showed your delicate touch with chocolate.
Thank you, Chef.
I think as an ensemble, it was fantastic.
All the detail work.
It was just really spectacular to see.
Thank you, Chef.
Morgan.
The dress you made was something
that would make a woman stay up all night dancing.
It was hot.
The ring was gorgeous.
What was your muse?
My imagination
and, uh, the last 2 1/2 weeks alone.
[Laughter]
That will do it. [chuckles]
Zac, you astounded us tonight with a burlesque warrior.
I thought that he is a warrior.
I thought your flavors on your pasties were phenomenal.
Whoo!
[Laughter]
Shake it, baby.
Zac, you're a silly little bastard.
[Laughter]
But I did love your dress,
and I thought that was really well done.
Thanks.
So now it is time for us to announce the winner,
who of course will receive $20,000.
So Sherry, as our guest judge,
please announce our winner.
Tonight's winner has showed us
the most amazing combination of creativity,
technique, and flavor.
And that person is...
Morgan.
Congratulations.
Thank you. Thank you very much.
Holy [Bleep]!
Two elimination challenges in a row.
It feels awesome.
All right, straight boy.
The more you win, the more people realize
how much of a threat you pose,
and that's fine with me.
Congratulations, Morgan.
Thank you very much.
You just won $20,000
furnished by Dawn Hand Renewal.
Thank you, Dawn.
It feels pretty good to win 20 grand too,
but I came here for 100 grand.
I'm trying to make it to the end.
Now I need to ask you
to bring back some of your fellow Chefs.
Yay! Yay!
Good job, Morgan.
Just blurt it out, bro.
They'd like to see Heather C.,
Eric, and Danielle.
Good luck, guys. Good luck, guys.
Good luck.
The straight man from Texas kicks my ass.
Are you [Bleep]Ing kidding me?
[Bleep] You!
It feels good. Double [Bleep] You.
You are so afraid of me, it's ridiculous.
Chefs, your edible fashions
were our least favorite tonight.
Eric, how did it go for you?
It was incredibly difficult for me.
I mean, I--I won't lie.
The thought of a dress just sent panic through me,
and I just couldn't brush it off.
I would understand that,
as far as the construction of the dress,
but I felt, the cookies themselves,
they were all, like, misshapen,
and the cookies is what you do every day.
You're completely right, Chef,
but, I mean, I couldn't remember the recipe
'cause I was panicked.
I wanted it so bad, and-- and yet, you know,
I lost confidence in myself.
That dress didn't look like a sassy housewife.
It looked like she had a rough day.
She had a rough day, yes.
Heather C.
I knew that there was gonna be a lot of people
doing chocolate on their dresses,
and I thought instead,
I could bring some color to the dress.
Don't you feel that the dress was lacking
a little bit of pastry technique?
I know that there wasn't any chocolate on there.
Or anything sweet for that matter.
You are a pastry Chef.
You're not a gourmet je Chef.
I also think, Heather, I didn't see anything
about that garden party in your petit four.
With the petit fours,
I kind of wanted to push myself a little bit.
I don't usually work with a lot of chocolate.
But I think you could have incorporated
more of that freshness that you used in the dress
to jazz them up.
Danielle, you don't look so happy.
Did you like your dress?
I liked it. I was happy with it.
I wanted to show textures and--and shapes and color,
and I felt like I couldn't really get that from chocolate.
You feel that you couldn't do it with chocolate
or you feel like you technically
couldn't do that with chocolate?
Yeah, maybe me technically.
I liked the thought of--of using the beets
and the technique of--of stamping the pattern.
But I don't think any of the other Chefs
used as much inedible product.
Mm-hmm.
Your watch, the petit four, wasn't small.
Two bites. And I couldn't tell that it was a watch.
Danielle, you took red devil cake
and turned it into your whoopie pie. 10