Top Chef VIP 3 Capitulo 27 Completo HD Online

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Transcript

00:00:00So, today we start a new day, new challenges, the roulette of luck, I have not slept well,

00:00:22one turns his head many times after each show, but hey, it's okay, with all the desire,

00:00:27with all the energy, today I arrived super happy because I am in La Cava and the truth is, it feels very rich,

00:00:44the roulette of luck, well my companions, today they come like exhausted, nothing of that,

00:00:50let's go ahead because this does not end until it ends, so

00:00:54cheer up, give it all you want, we're already here,

00:00:59oh look at the face, well in Guerrera, I hope Carolina is in a good mood,

00:01:05because I feel her with very low head, very chico palada, get up Carolina,

00:01:10if I get to the final, I shave, completely bald, what? don't do it, I would like to see how you look,

00:01:19it's already recorded, I cut my hair and I get to the final, so that I get good luck,

00:01:24participants, welcome to the most important kitchen in the world,

00:01:28the kitchen of top chef, vip, por telemundo, la casa de los reales,

00:01:37today again, a night of elimination,

00:01:41oh, you can't go for it, okay, my fourth day of elimination, I don't like this anymore,

00:01:49but the truth is that little by little it feels less ugly, as if one says, well, look,

00:01:53at least it is not unknown terrain, although you are here today facing what could be your

00:01:59last night in this kitchen, you have worked very hard guys to stay firm despite the

00:02:06difficulties and challenges, and I know, I mean, I know it has not been a matter of chance,

00:02:12in short, we are going to stay or be eliminated, I think you have to take it easy,

00:02:19the experience has already been wonderful, Puma, tell me, what will be more important,

00:02:24luck or hard work, if there is a stroke of luck and you are not prepared,

00:02:30as much as they tell you luck, nothing will happen, so you have to prepare,

00:02:35theory, then practice, and that's all in life, prepare, work,

00:02:39Puma is a very wise man, yes, a monkey, in the end, luck is luck and one cannot

00:02:45manipulate it, but if you can be prepared for when that little stroke of luck comes to you,

00:02:50exploit it to the maximum, Polo, hello, the bigger the bet, the greater the reward,

00:02:58I mean, if we go strictly, yes, the truth is that I was already scared because I am seeing that there,

00:03:02and I have never won a penny in those machines in my life, they are not my friends, but today we can

00:03:08heal that relationship, ok, today I feel prepared, luck is left to others,

00:03:14I come prepared and ready to compete, Galeano, on the night of elimination, how to

00:03:20have luck on our side, today I am lucky, yes, because I have entered and I have found

00:03:27the swallowing machine, that in Spain is a swallowing machine, and one of my best friends

00:03:32of all my life, Algeciras, has a swallowing machine company, and I have been a friend of his all my life,

00:03:37so when I entered and saw the machine, I said, no, my compadre El Cresta is here

00:03:41accompanying me today, a compadre who has a restaurant on the coast, who has a swallowing machine lock,

00:03:48oh please give me a pillow and let me know when you finish, Alicia, good luck can become

00:03:55an enemy, positive things never become your enemies, luck is definitely a combination of

00:04:03attitudes and also combined with actions, they say that life is 10% what happens to you and 90%

00:04:11how you react to what happens to you, well guys, today you will look for luck in one last

00:04:16opportunity to save yourself before the elimination with the test of salvation, here by my side

00:04:25a reincident guest in this kitchen, a machine that will bring you luck,

00:04:32good or bad, that depends on the hands that receive it, of course, the machine I imagine

00:04:39that it will give some recipe and the one that comes out, how it comes out, whether you like it or not,

00:04:45you have to make the recipe, you will decide what you are going to do with that luck,

00:04:51chefs, can you explain a little more about this classic of Top Chef VIP please,

00:04:58this is going to get good if it has to do with luck, I love it when this happens in Top Chef VIP,

00:05:03well guys, be very attentive because the rules are the same for everyone

00:05:09or for almost everyone, 60 minutes to cook and open market,

00:05:15something very important, you put the recipe,

00:05:18but the main ingredients of that recipe will be given by the machine of luck,

00:05:26I have been lucky with the machines, I hope this is not the exception and I get something

00:05:31cool, it will tell you, look at the protein, the garnish, the sauce and the number of dishes

00:05:39that must be served from each recipe, ignore, if you have 10 in 60 minutes,

00:05:48whatever comes out in the machine, you have to include it yes or yes in your preparation,

00:05:55but you will have the market open and you can add things to it,

00:06:02definitely the biggest difficulty of this challenge is knowing how to solve,

00:06:06because if you get ingredients that just don't hit, you have to build that bridge

00:06:10so that they hit, because if you don't, you don't have a chance, guys, you can go to your stations,

00:06:14thank you, they're going to call us one by one, fun, I guess, it's not easy, let's see,

00:06:21I believe and trust in the abilities of my colleagues who are going to do it excellent,

00:06:25I'm going to explain how it works, press the button,

00:06:30keep it pressed and very gently lower the lever,

00:06:39are you ready to know the luck of each one?

00:06:43Well, boy, come here, let's start with you, since you are so close,

00:06:50press softly and lower the lever softly,

00:06:54and boy, a man loaded with luck and energy, let me see, let me see, let me see,

00:07:01then boy, protein, green mussels, the truth is that no, well, I imagine they are seafood,

00:07:08but I don't know which ones,

00:07:10macaroni and cheese,

00:07:15macadamia nut sauce,

00:07:20romanesco accompaniment, dishes 3, three, look at one for here, chef, exactly, yes, it's fine, it's interesting,

00:07:30I think you left the dead, the saints, and all your amulets in your house.

00:07:35Because that's awesome.

00:07:38Puma, come here, please.

00:07:41Today I'd bet on Puma.

00:07:43Because betting on Puma is a safe bet in this kitchen.

00:07:47Press, please.

00:07:48Like in Las Vegas.

00:07:49There you go.

00:07:51I'm going to the arms.

00:07:52So, protein.

00:07:55Octopus, baby.

00:08:01Oh, my God. Octopus, my God.

00:08:03An octopus, baby, has its own technique,

00:08:05but I think you can pull it off.

00:08:08Cucumber sauce.

00:08:11Delicious.

00:08:12Accompaniment, red lentils.

00:08:15And, well, a dish.

00:08:18Perfect.

00:08:19Perfect.

00:08:20Good.

00:08:21This time, it was easy for me.

00:08:23If I don't stay, it's something else.

00:08:26Cara, it's your turn.

00:08:27Let's go with that one.

00:08:29Press.

00:08:30Something delicious, something easy, something good.

00:08:32I'll give it to her, like a game.

00:08:34Protein.

00:08:35Oh, but you like bat.

00:08:37I love it.

00:08:38Right?

00:08:42Cucumber chili sauce.

00:08:44Accompaniment, sushi rice.

00:08:47And how many dishes, Cara?

00:08:48Two dishes.

00:08:49Two dishes?

00:08:50No, Cara, you've got it super solved.

00:08:53She knows the bat very well,

00:08:56and she's going to do great.

00:08:57Gabriel.

00:08:58Let's go, Gabriel!

00:09:00I love Gabriel.

00:09:01It's the first time I've played with a machine like this,

00:09:03so let's see how it goes.

00:09:04Let's press that button, and let it come out what it has to come out.

00:09:07And lower the lever.

00:09:09How about that beginner's luck?

00:09:11Don't take it off or put it on.

00:09:13When it's your turn, you get it, when it's not, you don't.

00:09:15Green mussels.

00:09:16How many green mussels are there?

00:09:17Yes, Romanesco, like the kid, three dishes.

00:09:27Is it okay?

00:09:29Did you like it? You can go back to your station.

00:09:31Thank you.

00:09:34I'm going to make an emulsion of torrongil,

00:09:35and with that, I'm going to garnish the mussels.

00:09:37I don't know where to put it,

00:09:39but I'm going to smell it,

00:09:40I'm going to try it, and I'm going to see what I can come up with.

00:09:43Polo, go ahead.

00:09:44Let's go, baby!

00:09:47They say that if you're lucky in the game,

00:09:49you're unlucky in love.

00:09:50So, if I get it wrong, I'll be comforted by this.

00:09:52Go ahead, then.

00:09:53Press it, leave it pressed,

00:09:55and lower the lever.

00:09:56So...

00:09:58Lower the lever, stop that,

00:10:00and, in fact, luck is not on my side.

00:10:02Mussels, wind, sun, three dishes, torrongil,

00:10:06green mussels.

00:10:09Mussels.

00:10:10And three dishes.

00:10:13Lucky in love, lucky in love.

00:10:15Yes, yes, yes.

00:10:17The truth is, it's not going to be easy,

00:10:18but I'm going to give it my all, because I'm here as a warrior.

00:10:21Galeano, it's your turn.

00:10:23Come on!

00:10:25Aren't you going to give me a round of applause?

00:10:30Galeano looks very confident, as always.

00:10:32I mean, whatever Galeano puts on him, he's going to do it.

00:10:37Bitterbugs, like Carolina and Polo.

00:10:41Salsa, corn.

00:10:43Can you make a dough?

00:10:44And make some triangular empanadas.

00:10:48Accompaniment, Romanesco, and...

00:10:51It's good.

00:10:52Oh, it's so good!

00:10:53Three dishes!

00:10:56Just looking at the three ingredients,

00:10:59I know what I want to do with them.

00:11:01Alicia, come here, please.

00:11:03Bravo! I give myself a round of applause!

00:11:06Come on, Machado!

00:11:09Luck is on my side, luck is on my side,

00:11:11because I'm a prepared woman, a fighter,

00:11:13a good person, and a hard worker.

00:11:16Protein, green mussels.

00:11:22Salsa, corn, like Galeano.

00:11:25Accompaniment, Romanesco, like Galeano.

00:11:29We're in this together.

00:11:30And two dishes.

00:11:32Two dishes, ready.

00:11:33To your station, please.

00:11:34Great.

00:11:35Alicia is doing especially well.

00:11:37I would have changed for her in this case,

00:11:39because you make some sautéed mussels

00:11:41with butter, white wine, and parsley.

00:11:43That's the attitude!

00:11:45Pancho, I was telling you that you were repeating a mantra.

00:11:48I'm lucky, I'm lucky, I'm lucky.

00:11:51I don't know what's coming, but whatever comes,

00:11:54welcome, and good luck.

00:11:57Salmon fillet.

00:11:59Salmon fillet!

00:12:01That's luck, my friend.

00:12:03Salmon that touches you very well.

00:12:09Lulo's salsa.

00:12:11Salmon with the acid is very good.

00:12:13Accompaniment, rice with salt.

00:12:15Salmon with the acid is very good.

00:12:18Salmon with the acid is very good.

00:12:20Accompaniment, sushi rice.

00:12:22Okay.

00:12:23I put myself in the middle, but I don't think it's a big deal.

00:12:26One dish.

00:12:27Come on.

00:12:28Good.

00:12:29What I liked the most was what Pancho got.

00:12:32No, Pancho got it perfect.

00:12:33Yes, really.

00:12:34The best luck, I had it, listen.

00:12:37Don't let it escape.

00:12:39Whoever presents the best dishes

00:12:43will be saved from the elimination challenge

00:12:46and will be able to breathe peacefully, of course.

00:12:50It's not easy,

00:12:51but I believe in my teammates' abilities

00:12:56and they will solve it very well.

00:12:58Well, in this little intermediate...

00:13:00Tell me.

00:13:01If you ask me, Gary and Jason really told Galeano

00:13:04that I was the one who put it.

00:13:06Look at his face, look at his smile.

00:13:08No, I said you wrote it, and that's true.

00:13:11I wrote it, but who said it?

00:13:12It was Alicia, but I didn't say it.

00:13:17What I like the most about these tits

00:13:19is that each one is more of a snitch than the other.

00:13:23Look, I'm going to be very honest.

00:13:24I don't remember who said it, but I...

00:13:26Exactly. I swear.

00:13:28I swear on my life.

00:13:29Do you remember who said it?

00:13:30No, I have no responsibility for Galeano being there.

00:13:33I'm going to act out the scene.

00:13:34Go ahead, go ahead, go ahead.

00:13:35So, David did this, son.

00:13:38Who do we put?

00:13:39Galeano, with whom?

00:13:41And you? With Alicia.

00:13:42And me?

00:13:44Galeano and Alicia.

00:13:45I wrote it quickly before he regretted it,

00:13:49because fear doesn't fool you.

00:13:51I didn't really say it.

00:13:52Alicia, Alicia, I didn't say it.

00:13:54Yes, you did.

00:13:55I swear.

00:13:56I don't remember.

00:13:58I do remember, and do you remember?

00:14:00Did I say that?

00:14:01Of course you said it, Gary.

00:14:02It was Alicia, it was Alicia.

00:14:04But I didn't say it.

00:14:07Gary, obviously, no matter how much he wants to exempt himself

00:14:11from the guilt...

00:14:16He can't, man.

00:14:17Okay, I said it, I said it.

00:14:19How long did it take to regret it immediately?

00:14:22How long?

00:14:23That's not the point, you son of a bitch.

00:14:25He didn't do it with a bad heart.

00:14:28But I'm going to tell you something.

00:14:30I mean, he came out and he didn't even say the word, man.

00:14:34I don't think he takes it seriously.

00:14:35He's a good-looking guy, but he's going to go down.

00:14:37Don't worry.

00:14:38As soon as he came out and he was doing his thing,

00:14:40I told him, man...

00:14:42He came out and he didn't even say the word.

00:14:43What did he say?

00:14:45It's hard for him to forget, Galeano, to be honest.

00:14:48Let's see, if the Mosqueteros love each other so much,

00:14:50they have to put up with it too.

00:14:51Stop it.

00:14:52Of course.

00:14:53Come on, it's okay.

00:14:55Gary said it, David wrote it, and Jason confirmed it.

00:14:59Period. It's part of the game.

00:15:01Remember what we've put up with?

00:15:03It's a decal for all the miles of sand you're missing.

00:15:07But it's okay.

00:15:08If you throw a card, you'll get another one.

00:15:10Ready?

00:15:12Ready.

00:15:13Set.

00:15:15Delicious.

00:15:17Let's cook!

00:15:30Ready?

00:15:31Ready.

00:15:32Set.

00:15:34Delicious.

00:15:37Let's cook!

00:15:39THE MOST DELICIOUS FOOD I'VE EVER EATEN

00:16:00What a concentration, everyone's quiet.

00:16:02Today, not even Galeano is saying his prayers.

00:16:05There's silence.

00:16:07Grave.

00:16:32As this show goes on, we're getting more serious.

00:16:36I don't like that.

00:16:37We shouldn't.

00:16:38At this point, it's a challenge of elimination.

00:16:40It's not just pressure, it's not just uncertainty,

00:16:43it's also exhaustion.

00:16:44Everyone focuses on what they have to do,

00:16:46because none of us want to leave.

00:16:48Look how calm they are.

00:16:50The level always goes up.

00:16:52And when you work, you make an effort, boom, like magic.

00:16:56That's luck for me, but you have to work every day.

00:17:05He put vinegar on it, don't you want to tell him?

00:17:09Rice vinegar.

00:17:10Pancho, because he's already preparing it.

00:17:12Pancho, rice vinegar!

00:17:15Rice vinegar!

00:17:16Yes!

00:17:17Rice vinegar!

00:17:22It's okay, let them cook with him.

00:17:24I'm a little more paranoid than ever,

00:17:26because if they already eliminated Natalia,

00:17:28it means that absolutely everyone is at risk,

00:17:30all the time.

00:17:35What did I do?

00:17:38I got nervous.

00:17:40I trust that everything will go well, honestly,

00:17:43and that those who have to be saved, will be saved.

00:17:46Well, the moments of luck,

00:17:48you always, always have to take advantage of them,

00:17:51all your life.

00:17:52And luck is bald,

00:17:56and you have to grab it by the hair.

00:17:58Luck is bald.

00:18:01I love the luck I had with the drink,

00:18:05because one of the things that fascinates me are the mussels.

00:18:07I have in mind a trip that day to the south of France,

00:18:10and I want to try to see if I get the same.

00:18:13Calm down, Galician boy.

00:18:14No, no, no, it's international.

00:18:16Italy, France.

00:18:18I feel like it's my lucky day.

00:18:20I'm going to win, no matter what.

00:18:30What is Mr. Puma doing?

00:18:32The red lenses.

00:18:34The baby...

00:18:35He could be perfectly fine in a lentil soup with octopus.

00:18:40I feel like Puma, who arrives tired,

00:18:43but always with a good spirit and willing to do everything.

00:18:47If I could choose between luck and wisdom,

00:18:50always wisdom.

00:18:51Once they asked for a dish that reminded me of a loved one,

00:18:55I remember my mother with a lentil dish,

00:18:56I was horrified.

00:18:58I'm going to see if I can get rid of it now.

00:18:59If they look good, it's a success for me.

00:19:02It's a single dish, it's octopus, it's lentils,

00:19:05and it's a beetroot sauce.

00:19:08It's true that it came out easy for me.

00:19:18Caro is doing well. I'm not worried about Caro.

00:19:19Yes, she is. She's clear.

00:19:21Caro is happy with the baby.

00:19:23We are artists, but I think everyone cooks in general.

00:19:27And here we are perfecting,

00:19:29getting to know ourselves a little more,

00:19:31that part that maybe we didn't have so developed.

00:19:35And that's all.

00:19:36You get lucky if you look for it, if you work on it,

00:19:38if you insist.

00:19:41Caro is going to make it.

00:19:42Yes, for sure.

00:19:45The one I'm least worried about is Carolina.

00:19:47CAROLINA IS MAKING LENTIL SAUCE

00:19:59It's the first time I'm making everything I've ever made.

00:20:02But I think having a certain foundation of what you can do

00:20:06helps you play with your luck.

00:20:10Gabriel is always cool.

00:20:11Yes, I like him a lot.

00:20:12He's very polite.

00:20:13Very polite.

00:20:15I give myself in body and soul.

00:20:16I enjoy it, I execute it,

00:20:19I try to implement everything I know.

00:20:21And what I don't know, I also put it in.

00:20:23Yes, you also have to know that luck is important.

00:20:26You also need a little stroke of luck.

00:20:28But knock on the door once, and if you're not ready, you're out.

00:20:32I also see Apollo calm, flowing, in peace, in harmony.

00:20:36There's a phrase that goes hand in hand with what Puma said,

00:20:39which I love,

00:20:40which says that success is when luck is combined with preparation.

00:20:46I'm going slow, but I'm sure.

00:20:47I have clear ideas.

00:20:49I think I'm going to develop them as best as I can.

00:20:52He's got something else. He didn't go all out.

00:20:55I know he's going to surprise us with a wonderful dish.

00:21:04The best thing in my life is to have the parents I have,

00:21:07to have the wife I have, to have the friends I have.

00:21:09I just want to send a big kiss to my three dear friends.

00:21:14They're called Don Fufu, Don Fefe, and Don Fifi.

00:21:18Jason, Gran Fufu.

00:21:21Fefe, Gary.

00:21:22Fefe.

00:21:23And Fifi, Salomón.

00:21:26Salomón, I love you.

00:21:31I want to kill you.

00:21:35It's recorded that Gary was the one who told me Galeano.

00:21:40I just wrote it down.

00:21:43I'm going to kill you.

00:21:50Pass it on, old man.

00:21:51Sir.

00:21:52Pass it on.

00:21:53Look, Salomón, Lulo, and what was the other one?

00:21:56Salomón, Lulo, and rice.

00:21:58Sushi rice?

00:21:59You used here water to rice proportion.

00:22:02Two to one or what?

00:22:03Or how did you do it?

00:22:04I did the math.

00:22:05I love sushi. I'm a huge sushi fan.

00:22:08But one thing is that you like it, and the other is how to do it.

00:22:10Give me this.

00:22:12This is rice.

00:22:13Okay.

00:22:14I'm going to tell you.

00:22:15Twice this, plus two more fingers.

00:22:18Okay.

00:22:19I hope I can do it.

00:22:20If not, I'm going to try, no matter what.

00:22:22But we're going to present it, we're going to present it.

00:22:25It's always better to do rice in something extended,

00:22:28to the extent that it has a lid.

00:22:31So a pot...

00:22:32A pan, it could be, that has a lid, okay?

00:22:36Like this or more.

00:22:38Did you give it all?

00:22:39Yes.

00:22:40Come on, Pancho.

00:22:41I always listen to the chefs, so we're going to make another rice.

00:22:55Hello, my little chef.

00:22:56Where is the cook of this kitchen?

00:22:58I'm just worried that they are flavors that the chefs like

00:23:01and that they don't tell me that I'm not at the level of a top VIP chef.

00:23:04I'm doing something with the trout.

00:23:06And you have bat, trout and mushrooms.

00:23:08Exactly.

00:23:09I'm going to make some skewers, I mean, bread.

00:23:13I think it's good with the bat.

00:23:15I imagine you're going to put the bat inside the skewers,

00:23:18just like the pieces of...

00:23:20The skewer is like, for me, the lids.

00:23:23Like the lids, like a skewer from the Basque Country.

00:23:27I decide to go for the entrances,

00:23:29because it seems to me that bread, fillet, bat, mushrooms

00:23:33combine much better in a delicious entrance, a delicious bite.

00:23:36The bread is fine, so that the moisture of the sauce

00:23:39and the moisture of the meats you're going to use

00:23:41don't change the texture.

00:23:43Great.

00:23:44Concentrate and I'm leaving so you can keep working.

00:23:46Thank you very much, chef.

00:23:47Thank you.

00:23:48Papalo!

00:23:49That bread that you made looks good.

00:24:02The biggest difficulty I find is the octopus.

00:24:06I've never cooked an octopus.

00:24:08Okay, what are you doing, my dear Puma?

00:24:10Tell us everything.

00:24:11For the first time in my life, an octopus.

00:24:13They made it easy for you because you have baby octopus.

00:24:16I mean, the recipe is very good.

00:24:18It has octopus and it has blueberries,

00:24:19which supposedly, I heard from some chefs at some point,

00:24:24that the blueberry sauce doesn't go well with the octopus.

00:24:27Try it, it doesn't taste like anything.

00:24:29The blueberry is very delicate.

00:24:31So you have to do something with this.

00:24:34Does it taste like anything?

00:24:35The truth is, it's honest.

00:24:36Blueberry?

00:24:45Try it, it doesn't taste like anything.

00:24:47The blueberry is very delicate.

00:24:49So you have to do something with this.

00:24:52Does it taste like anything?

00:24:53The truth is, it's honest.

00:24:54Blueberry?

00:24:58Well, it would give it a little more flavor, Puma.

00:25:02You can fry some onions,

00:25:03you can add some fried onions.

00:25:04You want me to fry onions?

00:25:05But you turn them like this.

00:25:06Some salt, pepper, butter.

00:25:09Well, Puma, the idea is not bad, but you need to refine the idea here.

00:25:13It's not that bad.

00:25:14I love it.

00:25:16We see that the chefs are contributing a lot

00:25:18in the dishes of our colleagues

00:25:20and they have to come out with very good dishes.

00:25:22It's time for you to go and dance.

00:25:25Go back to cooking.

00:25:28If he believes it.

00:25:30Do you know what was the only thing he did?

00:25:32This.

00:25:34I mean, I'm going to leave.

00:25:43Hello, Michel.

00:25:44My dear.

00:25:45How are you?

00:25:46Honestly, I have to admit it, he makes me a little nervous.

00:25:50Tell me, did you get something that I think is a wonder of nature?

00:25:54Look at this, there are more beautiful things.

00:25:56How beautiful.

00:25:57I had never seen that before.

00:25:58It looks like a succulent.

00:25:59Wow.

00:26:00Yes, how beautiful.

00:26:01The question is, what do you want to cook faster?

00:26:04This part here or this part below?

00:26:06The one below, right?

00:26:07No, the one below takes longer, but with this one it's faster.

00:26:09Exactly, so you have to use the common sense.

00:26:12And here, you help yourself.

00:26:15You can open this, brown it, you know?

00:26:19After it's browned.

00:26:20I'm going to put it in the oven right now.

00:26:21Why are you going to keep cooking it and cooking it more?

00:26:23Whenever he comes to see me, he tells me something

00:26:27that I have to solve.

00:26:28The only thing you have to check very well is the seasoning.

00:26:32That's why you have all the time in the world, my dear.

00:26:33Yes, sir.

00:26:34Don't worry, you can do it.

00:26:36Come on, go ahead.

00:26:37Thank you.

00:26:38How beautiful.

00:26:39Yes, it's very beautiful, Chef.

00:26:41She can do it too.

00:26:42She can do it too.

00:26:50Let's see, let's see, let's see.

00:26:51What are we doing here?

00:26:52Well, I made chili mussels

00:26:54and I put them to cook for about 15 minutes upside down

00:26:58so that they catch all that cooking.

00:26:59And right now I'm going to put a little Parmesan cheese

00:27:01and I want to put it in the oven.

00:27:02Be very careful with the cooking of the mussel.

00:27:04Okay.

00:27:05I did cook them for a few minutes

00:27:07so that the cooking didn't happen.

00:27:09I tried a couple and I thought it was good.

00:27:11Right now I want to grate it a little more in the oven.

00:27:14Do you recommend me?

00:27:15With a little Parmesan cheese?

00:27:16Yes, you can grate it.

00:27:18Here we are, we are on the right track.

00:27:21And this is like a kind of pesto?

00:27:23This is like a kind of...

00:27:24No, right now I'm going to blend it

00:27:25so that there is a sauce that stays there.

00:27:28Okay, a beautiful sauce that you're going to put on top of...

00:27:30On top of...

00:27:31I don't know if I'm going to play with it

00:27:33in the decoration of the dishes or...

00:27:34Remember that everything that is decorated has to be eaten.

00:27:37So we come hard with that part too.

00:27:39So focus.

00:27:41Give that creativity a break, Gabriel.

00:27:43Thank you.

00:27:44How nice you are today.

00:27:45I like it.

00:27:46Tita's visit is always very positive.

00:27:49I think the visit of all the chefs is very positive.

00:27:56SOUTH OF FRANCE

00:27:58You were the one who mentioned the dish of Quiero.

00:28:00Why?

00:28:01Because it is in the south of France.

00:28:03Oh my God, oh my God.

00:28:05This girl is very good at this.

00:28:07And in this challenge I think it's very important to be good at it.

00:28:10Let's see, tell me, tell me.

00:28:11So they make it with a sauce like this.

00:28:14It's like a bisque, right?

00:28:15It's like a bisque, exactly.

00:28:17These ingredients are more difficult than the table of...

00:28:22I don't know any table.

00:28:23So any table is difficult.

00:28:25What do you think if I put the mussels down here with the sauce and on top I put the...

00:28:30What's it called?

00:28:31I'm going to tell you what people use a lot.

00:28:33They put the stumps here and you bring a super cool jug and you serve it like this.

00:28:39Wow!

00:28:41It seems that you have to talk to the one who knows.

00:28:43Thank you Belén. I like it.

00:28:45That's why, gentlemen, you have to put your ear and learn.

00:28:49Let's see, young man, the sunset of the south.

00:28:53Okay, you also have something very beautiful, which is the bat.

00:28:58You have the romanesque.

00:29:00Now, this...

00:29:02Check out the texture of this, Miguel.

00:29:04Check out the texture of this.

00:29:05This tells you, I can get along incredibly well with a saffron rice.

00:29:11I thought about making the earth combined, but I think they are...

00:29:14I feel like they are too many things, I think.

00:29:16The rice here takes longer than the one I have in my head.

00:29:19Then the rice can't get like this in any way.

00:29:21This can be great.

00:29:24Do you need...

00:29:25Go, go, go.

00:29:27Thank you, my boy.

00:29:28I don't know if I'll have time, but I'm running to get the rice to try it.

00:29:33How are we doing here? Tell me.

00:29:35Well, I already made the sauce.

00:29:37Different type of bechamel.

00:29:39It's thick.

00:29:41Try the bat with the bechamel to see what flavor it gives you and if it really combines you.

00:29:45Okay.

00:29:46Flour, butter with bat.

00:29:48Well, in the end, the bat is very strong.

00:29:50They already have the bat loose.

00:29:52And I think something creamy like an aioli that you put on and flavor it with the bat, for example,

00:29:57will give it a more special touch.

00:29:59Yes, just a little bit.

00:30:01Just think about what I told you, okay?

00:30:03So, not the bechamel.

00:30:05Uh-huh.

00:30:06Carolina listens to it perfectly and solves it.

00:30:10A little bit.

00:30:11I looked for olive oil, mayonnaise, and I put the touch of achiote too,

00:30:16which has a lot to do with the bat.

00:30:19And well, I transformed it more into sauce.

00:30:21Hey, you're so unrecognizable today.

00:30:23But bad.

00:30:24What's going on?

00:30:25Yes, but how good.

00:30:27Because I was already scared of so much cruelty.

00:30:29I said, I'm leaving.

00:30:30They're going to ridicule me more and more.

00:30:42Hey, you're so unrecognizable today.

00:30:44But bad.

00:30:45What's going on?

00:30:46Yes, but how good.

00:30:48Because I was already scared of so much cruelty.

00:30:50I said, I'm leaving.

00:30:51They're going to ridicule me more and more.

00:30:53What did they tell you yesterday?

00:30:55No, the tacos.

00:30:56They can tell me that I make yucca wrong, but a taco?

00:31:00I got very, very angry.

00:31:02And now my sauces are crap.

00:31:04They didn't tell you they were crap.

00:31:05They told you they needed salt.

00:31:06No.

00:31:07Because it was too salty.

00:31:09It was salty, but the one I brought was mango with honey.

00:31:13That, to me, is crap.

00:31:16The chefs are suddenly the uncles that no one can stand.

00:31:19And suddenly they are the uncles that have good gestures

00:31:21and suddenly you fall in love with life again.

00:31:23But there they are shooting each other.

00:31:28Guys, you have three minutes left.

00:31:34Good.

00:31:37Puma, how did those lentils look?

00:31:39To suck your fingers.

00:31:42The lentils were red.

00:31:44And they were yellow because of the potato.

00:31:48Of course, they didn't define whether it was crumbled lentils

00:31:50or cream of lentils or pasta of lentils.

00:31:58Gabriel.

00:31:59Boss.

00:32:00Are you plating the three in time?

00:32:03Yes.

00:32:04We're ready.

00:32:05Very good.

00:32:06And the plating, yes, it's going to be nice.

00:32:08I think so.

00:32:09We have a positive dish.

00:32:11Winner.

00:32:12Ready to succeed.

00:32:13Without a doubt.

00:32:14Polo.

00:32:15Hey.

00:32:16Have you chosen the dishes?

00:32:17No, I'm in that.

00:32:18There are almost no little ones.

00:32:19Uh-huh.

00:32:20I'm going to look on the other side.

00:32:21Because there are three.

00:32:22Yes, yes.

00:32:23Ah, there are three.

00:32:26I get three equal dishes and that took me a lot of time.

00:32:29I don't have the time I would like to plating.

00:32:31Beautiful, beautiful.

00:32:32Galeano, already plating?

00:32:34Thank you, dear.

00:32:35Today I love you more because I was going to plating all day.

00:32:37Ah, good.

00:32:38It's good that you love me more today.

00:32:40I was going to put everything on a plate.

00:32:42What I understood.

00:32:43Alicia.

00:32:45Come on.

00:32:46There are two dishes.

00:32:47No?

00:32:48Yes.

00:32:49Okay.

00:32:50Very good.

00:32:51And obviously Machado, as a good woman, that he's going to get it, he's going to get it.

00:32:54So Machado, I trust you.

00:32:56Guys, you have a minute left.

00:32:58One minute.

00:33:05Pancho, how are you?

00:33:06How are you?

00:33:07This rice.

00:33:08Really?

00:33:09What?

00:33:10What?

00:33:11No, but sushi rice is good.

00:33:12Yes, but with the other things.

00:33:13With the sushi.

00:33:14It doesn't taste like anything.

00:33:15With the fish.

00:33:16No, it has everything.

00:33:17Make a pokeball.

00:33:18Make a pokeball.

00:33:19A pokeball.

00:33:20A pokeball, nothing.

00:33:21I don't like that.

00:33:22Okay, calm down, calm down.

00:33:23I already have the plating I'm going to do.

00:33:24My God, man.

00:33:25Ten, nine, eight, seven, six, five, four, three, two, one.

00:33:26Go.

00:33:27Go.

00:33:28Go.

00:33:29Go.

00:33:30Go.

00:33:31Go.

00:33:32Go.

00:33:33Go.

00:33:35Ten, nine, eight, seven, six, five, four, three, two, one.

00:33:44Hands up.

00:33:51Hey, hey, hands up.

00:33:52It's not enough to put the rice in for literally 30 seconds, but the dish is there, and the dish is as I originally thought.

00:34:01I feel like I'm giving away about 80% or 70% of what I had in my head.

00:34:08But, well, it's what it is, and that's what I have to compete with.

00:34:13I got the dog, Salmon. Good dog.

00:34:16Well, Pancho is leaving his comfort zone.

00:34:20I'm going, I'm going, I'm going.

00:34:21Dude, you got a nigiri.

00:34:23A what?

00:34:24A nigiri.

00:34:25You put salmon on it.

00:34:27It's a sushi.

00:34:28Well, it makes me very simple.

00:34:29No, but you could have made the nigiri with shrimp.

00:34:33I mean, with something else.

00:34:34Maybe in the culinary world, the way you eat dishes is going to be something that weighs a lot.

00:34:39So, I'm not going to comment on that.

00:34:42Well, then, since I got here, I haven't made salmon because I'm scared.

00:34:45He went for a little bit of the basics, but Pancho also wanted to go to safety.

00:34:50He wanted to deliver a good dish and it's also understandable.

00:34:52Good, Puma.

00:34:53Good, Puma.

00:34:54Good.

00:34:55At least I paid. I've never seen an octopus.

00:34:59Good energy and vibe.

00:35:01He and I are growing, we are learning and it inspires me that he delivers.

00:35:06Did you see me giving birth there?

00:35:07No, man, what?

00:35:08If when you get to try his sauce, this doesn't taste like spider, how not?

00:35:12But what did you put on it later, Mr. Puma?

00:35:14Nothing, there's no time to do it.

00:35:15What am I going to put on it?

00:35:16Put things on it again, strain it again.

00:35:18No garlic, no onion, nothing.

00:35:20It's a sweet sauce.

00:35:22Honey.

00:35:24I missed the honey.

00:35:25Next time.

00:35:26Next time.

00:35:53Chefs.

00:35:56Salud.

00:35:59Let's see if the judges are still as cool as they were at each station.

00:36:04Because today they came cool.

00:36:06Good evening, Che.

00:36:07Good evening.

00:36:11Tell us, my dear Mr. Puma, what is the name of this dish and what luck gave it to you?

00:36:18This dish is called first and last time.

00:36:22Why such a strong name?

00:36:24Not like octopus.

00:36:25It's the first time in my life that I make octopus.

00:36:28The name of my dish is first and last time because I'm not going to cook more octopus.

00:36:32Because I'm not going to eat it.

00:36:37They said lentils, they were red, but they turned yellow because of the yellow potato I put on it.

00:36:42Oh, the sauce.

00:36:43It's a sweet sauce.

00:36:45For the same fruit.

00:36:46So it wasn't your favorite challenge, you could say?

00:36:50Not really, no.

00:36:52Puma is always very honest with his dishes.

00:36:54When he comes in and says, I didn't like it, it's because it didn't turn out well.

00:36:57It's an idea that's not so bad.

00:37:01But indeed, there are many details in the cooking, both of the octopus and the lentils with the potato.

00:37:08But he didn't get a favorable hand, right?

00:37:12He has his little joke.

00:37:14I don't see an ace.

00:37:16I know that he devours the bones to make it better.

00:37:20I see the blueberry sauce as very basic.

00:37:23It's always good to work on the sauces with a base.

00:37:26So that the flavors are not divorced, each one on his side.

00:37:31This time, it's time to give Puma a hard time.

00:37:34The truth is that I think his dish has many things to improve.

00:37:38Puma, look.

00:37:39Something did play in your favor.

00:37:41That you got babies.

00:37:43That favored you to be able to have a cooking in time.

00:37:47So if you had put a little hot pepper, olive oil, more garlic, more punch.

00:37:52You would have elevated this poor thing.

00:37:56Here, I insist, the size mattered.

00:37:58Thank you, you can go to your station.

00:38:06Oh, Puma knows how to challenge the light.

00:38:08I think the judges are not as good as they were a few minutes ago.

00:38:12There was a sudden change in his character.

00:38:16The boy, please.

00:38:20When I see that dish, it's beautiful.

00:38:23Beautiful, rich, creative.

00:38:37The plating is beautiful.

00:38:39Very good, boy.

00:38:41Tell me the name of your dish.

00:38:43Un viaje al sur de Francia.

00:38:45Que se diria, un voyage to the south of France.

00:38:49Que? Un voyage?

00:38:50Un voyage to the south of France.

00:38:53Un viaje al sur de la Francia.

00:38:55In Spanish with...

00:38:57With English.

00:38:58In French with English.

00:38:59Franglish?

00:39:00Franglish.

00:39:01The boy just spoke.

00:39:03The boy.

00:39:10I was inspired by that biscuit.

00:39:12I made it with...

00:39:14Macadamia.

00:39:15Macadamia.

00:39:16And with the sauce and the mussels.

00:39:18I think I nailed it, I don't know.

00:39:20You tell me.

00:39:21It looks delicious, really.

00:39:23And now he's going to another region.

00:39:25He's taking a risk and on a elimination day.

00:39:27My respects.

00:39:28The truth is that I think he deserves to do well.

00:39:31Bueno, niño.

00:39:32Me gustó mucho como trabajaste el romesco.

00:39:35Porque tiene sabores y tonalidades ahumadas.

00:39:37Utilizaste correctamente los tres ingredientes que te tocaron.

00:39:42Fueron tres platos también, o sea que cumpliste bien tu reto.

00:39:45Gracias.

00:39:48Salvado, niño.

00:39:50Quise darle como otro toque, otro sabor.

00:39:53Y lo logré.

00:39:54Yo imaginaba los mejillones sin la concha.

00:39:57Nada más con los tropiezos.

00:39:58Y que tú nos llenaras con un poquito más de ese bisque.

00:40:01De mejillón, que la verdad está muy rico.

00:40:04Pero yo como para que se viera más bonito.

00:40:06Sí, no, yo entiendo.

00:40:08Pero a veces hay que pensar siempre en lo que es más fácil para el comer.

00:40:12No, los mejillones se sirven así.

00:40:15Pienso que se iba a ver muy vacío que yo le había quitado la concha a los mejillones verdes.

00:40:20Como que yo tuve como una visión y ella tuvo otra.

00:40:23Niño, este es un gran plato.

00:40:26Gracias.

00:40:27Sigue así.

00:40:28Gracias.

00:40:36La verdad es que el niño es una persona que viaja mucho.

00:40:38Entonces, bagaje de platos es uno de los más fuertes en eso.

00:40:43Mi queridísimo Pancho, pasa por acá.

00:40:48La verdad me siento muy tranquilo con lo que entrego.

00:40:50Es un platillo que la verdad me gusta cómo se ve.

00:40:57Mi querido Pancho, ¿cómo se llama el platillo y qué hiciste con los ingredientes que te tocaron?

00:41:03Mi platillo se llama la suerte y qué trabajarla.

00:41:12Me tocó salmón, que sazoné primero.

00:41:16Después hice una reducción de lulo.

00:41:19Bañé el salmón con esa salsa de lulo.

00:41:21Es la primera vez que hago arroz de sushi.

00:41:24Y como me sobró tiempo, dije, bueno, voy a hacer una ensaladita fresca que tiene chalota, cebollita.

00:41:31Pero venga, ahí está.

00:41:33Muy bonito el plato, me encantó.

00:41:35Es como un almuercito de miércoles, como a las dos de la tarde.

00:41:39Se supone que es una competencia que se llama Top Chef VIP.

00:41:42Después yo nomás deber, a ver, ¿esto me parece de Top Chef?

00:41:45¿Me parece una competencia que le va a ganar a cualquier compañero mío?

00:41:48Hay que preguntarse eso, mijo.

00:41:50El plato que Galeano no presentó.

00:41:52Me parece que no es justo.

00:41:54Y que no es humilde, ni humana, ni nada.

00:41:57No me gusta nada.

00:41:58Los chefs de repente son los tíos que nadie aguanta.

00:42:01¿Esto me parece de Top Chef?

00:42:02Me pareció muy grosero el comentario.

00:42:04He hecho muchísimas ganas y no me quiero ir.

00:42:12Es un plato correcto.

00:42:13La cocción del salmón está muy bien.

00:42:15Gracias.

00:42:16Hay que trabajar un poquito en la presentación.

00:42:19Ok.

00:42:20Pones un poco del arroz, arriba puedes poner el salmón.

00:42:24Las verduras un poquito mejor, no una ensalada así.

00:42:27Hay que ir elevando un poquito más el tema.

00:42:30Yo entiendo que el arroz de sushi es un arroz muy neutro.

00:42:33Pero justamente ahí tú puedes jugar con él.

00:42:35Venga, che.

00:42:36Ok.

00:42:37Gracias.

00:42:38Te lo he dicho, tienes el arroz japonés y tienes el salmón.

00:42:41Te haces un buen trabajo.

00:42:44El salmón de algo japo.

00:42:47Es cuestión nomás de ver.

00:42:48A ver, ¿esto me parece de Top Chef?

00:42:50Sí, claro.

00:42:51¿Me parece una competencia que le va a ganar a cualquier compañero mío?

00:42:53Hay que preguntarse eso, mijo.

00:42:54Lo tomo en cuenta y muchas gracias.

00:42:58Lo que me preocupa son las palabras que están usando los chefs.

00:43:01Como muy sencillo, como que no está al nivel.

00:43:04Incluso tenías un buen producto, salmón y arroz.

00:43:06Podías haber hecho unos nigiris.

00:43:08O sea, simplemente darle rienda suelta a tu imaginación.

00:43:11Simplemente arroz con una corte de salmón y una salsita de lulo.

00:43:16Simplemente coge este plato y ve que tú puedes desarrollar de ese plato básico.

00:43:21Y cómo puedes elevar ese plato.

00:43:23Listo.

00:43:24Bueno, gracias.

00:43:25Gracias, chef. Gracias.

00:43:28Lástima porque con esos ingredientes era para hacer muchas cosas más.

00:43:33¡Mi Caro!

00:43:37¡Vamos, Carito!

00:43:38¡Vamos, Caro!

00:43:41¡Échale que bate!

00:43:44Es una mujer fuerte, es una mujer valiente.

00:43:47Es una mujer que jamás se rinde.

00:43:49Y estoy segura que en esta ocasión será nuevamente una triunfadora.

00:43:54Cuéntanos, por favor, el nombre del platillo.

00:43:56¿Qué fue lo que te dio la ruleta?

00:43:59Morcilla, el arroz de sushi y la ají de cascabel.

00:44:05Pues, viéndolo bien, yo cumplí con mi reto.

00:44:08Me encargué que los sabores estuvieran ricos.

00:44:10Le puse el plato morcilla gourmet.

00:44:20Hice un sofrito y desasí la morcilla.

00:44:25El aguacate me pareció prudente por la combinación.

00:44:28Le puse el consejo que me dio Tita, como una aioli.

00:44:32También tiene un poquito de achiote.

00:44:35Bien hecho.

00:44:36Haber seguido los consejos.

00:44:38El sabor del arroz está bien bueno. Creo que está un poco pasado.

00:44:41El aioli es fantástico.

00:44:43Aquí la combinación más aioli. Pide a gritos esto, pienso yo.

00:44:48Como es gourmet el plato, normalmente un plato gourmet,

00:44:51tú no le pones un montón de cosas, o por lo menos en mi entendimiento.

00:44:55El tema del arroz, Poncho, le hubieras podido trabajar algún risotto de morcilla.

00:45:00Por ejemplo, con los mismos puntos de aioli.

00:45:03Y era mucho más elaborado que tal vez este plato que trajiste aquí.

00:45:07Creo que a Carolina le están dando durísimo y me la van a bajonear.

00:45:12Yo creo que la presentación es demasiado básica.

00:45:16Otra vez ponemos los bolsitos y lo volteamos.

00:45:20A mí no me gusta nada.

00:45:22No se me hace una presentación básica. Se me hace muy cute.

00:45:26Es algo muy bonito.

00:45:28Creo que tenemos que parar con el uso de las flores,

00:45:31porque ya estamos deforestando muchos campos en este concurso.

00:45:35Todos le echamos flores a todo para que no se vea tan feo.

00:45:44Puedes pasar a tu estación.

00:45:45Gracias.

00:45:48Qué duro le dio.

00:45:50Dios.

00:45:53Sí, me quedé como en shock con la decoración, porque lo hice gourmet.

00:46:00Hola.

00:46:02Dale, ¿me ayudas? Por favor.

00:46:05¡Vamos, Polo!

00:46:08Cuando va Polo estoy nerviosa. Quiero que le vaya bien.

00:46:13Creo que ya no me debo de preocupar por Polito, porque su plato se ve bien.

00:46:19Ay, mi rey.

00:46:23Bien, bien bajado ese balón, vieja.

00:46:27Cuéntame todo.

00:46:29Nombre de tu plato.

00:46:30Le puse puentes de sabor, porque así fue como funcionó mi cabeza.

00:46:35Puedes pasar a tu estación.

00:46:41Traté de conectar cosas que para mí, no sé si para los demás, no estaban muy separadas.

00:46:45Y pensé en utilizar las setas en una salsa que hice.

00:46:50No le quise poner mucha para que no se aguadara el pan.

00:46:52Que les guste, que les guste.

00:46:54Su idea se me hace súper inteligente de hacer como un aperitivo.

00:46:58Yo creo que me puede ir muy bien, pero uno nunca sabe.

00:47:01Número uno.

00:47:03Qué bueno que tostaste bien el pan y que utilizaste el pan correcto.

00:47:08Creo que hubo un buen manejo de la morcilla.

00:47:10La tostaste bien.

00:47:11Buena cocción de la carne.

00:47:13Y sobre todo, la salsa de hongos que hiciste concentrada en mucho sabor.

00:47:19Muchas gracias.

00:47:21Me gusta que hayan notado que sea más pequeño no quiere decir que tenga menor grado de complejidad.

00:47:27Bueno, pues a mí sí me llevaste como a España.

00:47:30Es un montadito, para mí es un montadito.

00:47:33Está muy rico y muy bien trabajado.

00:47:36Muchas gracias.

00:47:39La verdad es que me siento bien satisfecho con este reto porque le puse todo mi corazón.

00:47:44Me salí de la caja.

00:47:45Sabores de la altura de lo que queremos ver en esta competencia.

00:47:49Atención con este güero.

00:47:52Por favor, más salsa la otra.

00:47:54Te lo suplico. Estaba increíble.

00:47:57Hágale para allá.

00:47:58Gracias.

00:48:03El review que le dieron fue fantástico.

00:48:06Polo es un competidor muy fuerte, muy aguerrido.

00:48:11Galeano, por favor.

00:48:16Este es para Chef Belen y este es para Chef Tita.

00:48:20Galeano es un hombre también de ideas fuera de la caja.

00:48:25Eso me encanta de él, no tiene miedo.

00:48:27¿Cuál es la diferencia?

00:48:29El celeste de la República Dominicana, el verde de los montes de Galicia y caborca en el plato.

00:48:40Creo que ahí se ve la calidad que tiene Galeano y sobre todo la agilidad mental culinaria con la que se maneja.

00:48:47El plato se llama La Suerte del Cresta porque es mi compadre que cuando vi la máquina traga perra dije aquí está mi compadre Daniel.

00:49:02Hice una tierrita de morcilla, hice una tempura con el romesco y hice una cremita de maíz.

00:49:13Hice también el arroz que me había sugerido el Chef Toño, pero sentí que ya no había manera de meterlo ahí encima.

00:49:19No tengo ninguna duda que es de los competidores más fuertes de este Top Chef VIP.

00:49:25Qué lástima, qué lástima, qué lástima, qué lástima hermano.

00:49:29Alcancé a agarrar así un rinconcito de la romanesco capeada.

00:49:35Esa esquinita estaba deliciosa, jugosa, hermosa.

00:49:40Y luego viene esa salsa encima, que sabes lo que pasa con esa salsa encima.

00:49:43Primero, pues le quitas la tempura lo crujiente.

00:49:46Segundo, hace que sepa a masa cruda o a capeado crudo por la densidad de la crema.

00:49:53Pero es que la tempura no es solo la parte de arriba donde tenía un poquito de crema, es todo el resto.

00:49:58Se lo comen y me molesta porque me parece que no es justo.

00:50:01Y creo únicamente que fue un tema de mala elección.

00:50:05Porque tiene todo el potencial de ser un platillo de este nivel.

00:50:10Hace tres semanas la tempura de Berenjena era lo mejor de lo que ha pasado en las tres temporadas de este programa.

00:50:16Y ahora de repente la tempura ya no es tan buena.

00:50:19Es importante, sobre todo cuando uno mete una verdura que tiene tantos pliegues,

00:50:24realmente escurrirlo bien de la mezcla para que cuando hagamos la fritura

00:50:29no quede en esos espacios donde se puede meter y no se alcanza a cocer.

00:50:33Si hubiera tenido, estoy segura, unos 5, 10 minutos más, lo hubiera logrado increíblemente

00:50:39porque Galeano tiene las facultades para eso y mucho más.

00:50:43Muchas gracias, Galeano.

00:50:44Gracias.

00:50:45Gracias.

00:50:51Nadie ha hecho una tempura ni de lejos como las tempuras que yo hago aquí.

00:50:55Nadie.

00:50:56El que la ha intentado hacer, la j*****.

00:50:58O sea, en pocas palabras, que hubieras hecho otro platillo.

00:51:03Surrealismo mágico. Se llama ese género.

00:51:07La situación de Galeano con Alicia, la verdad es que me da una j***** profunda.

00:51:14Estos hacen más drama que una actriz de telenovelas.

00:51:18Voy a llamar mi plato el plato que Galeano no presentó.

00:51:29Muchos de los que hablan, y hablan, y hablan, y hablan, que son varios de los que hablan,

00:51:33no tienen ni p*** idea de lo que están hablando.

00:51:35Ni idea.

00:51:36Gabriel.

00:51:37Eso.

00:51:38Véngase para acá.

00:51:40Esta noche me siento muy tranquilo con lo que estoy presentando.

00:51:43Me siento feliz. Estoy en manos de los jueces.

00:51:46Espero que disfruten tanto los sabores como los estoy disfrutando yo,

00:51:50y así poder estar aquí un tiempillo más.

00:51:53Cuéntanos el nombre y con qué te tocó cocinar, mi hermano.

00:51:57Bueno, el nombre es La Suerte a lo Desconocido,

00:52:00porque creo que todas las opciones, o gran cantidad de las opciones,

00:52:04eran opciones muy nuevas para mí.

00:52:06Gabriel es un tipo que sabe cocinar, tiene gusto para emplatar,

00:52:11es un tipo muy abierto, estudia.

00:52:16Lo primero fue hacer unos mejillones al ajillo,

00:52:18la cual hice con aceite, mantequilla,

00:52:21y por último tuvo otro proceso de cocción,

00:52:23y es que lo metí al horno con un poquito de queso parmesano

00:52:28para que gratinara y pudiera tener esa hondilla ahí.

00:52:31Luego vino el romanesco,

00:52:33que para mí, la verdad, es algo sumamente nuevo,

00:52:36y dije, a ver, esto se parece al coliflor, esto se parece al brócoli,

00:52:40¿qué tal si hacemos un puré?

00:52:42Perdóname, ¿qué es esto? ¿Lo verde, lo verde aquí?

00:52:44Torongil.

00:52:45Pero lo que hice fue que hice una salsa de espinaca

00:52:48con un poco de crema de leche y le agregue el torongil,

00:52:51porque sentía que tenía un sabor muy fuerte.

00:52:53Gabriel también es un hombre muy competitivo,

00:52:55que no tiene miedo a hacer cosas,

00:52:59que no tiene miedo a experimentar, a sacar, a hacer,

00:53:02aunque sea por primera vez,

00:53:04y que normalmente resuelve bien.

00:53:07Esto de acá tiene el potencial para ser un gran pesto.

00:53:11Esto sí me lo como todo y me lo embarro por todo el cuerpo.

00:53:14Está muy bueno.

00:53:16Creo que es para otro plato, no para este.

00:53:18Eso es mi apreciación.

00:53:20Bueno, los jurados están más fuertes que nunca,

00:53:25ya que estamos muy avanzados en la competencia.

00:53:29Generalmente, un mejillón es bueno comérselo jugoso.

00:53:32Pasé por tu estación y te lo comenté,

00:53:34y te dije, ten cuidado, si lo horneas, se te puede secar,

00:53:37porque ya le estás dando doble cocción.

00:53:39Bueno, definitivamente no somos ningunos chefs profesionales,

00:53:43nadie de los que estamos aquí,

00:53:45pero todos estamos aquí porque nos gusta cocinar

00:53:47y queremos aprender más.

00:53:49Me gusta que tengas diferentes colores.

00:53:51Tú eres bueno para el arte, se ve que te gusta.

00:53:53Pero es una recomendación general,

00:53:56porque, insisto, estamos abusando de las flores,

00:53:59de los pétalos.

00:54:00No puede haber pétalos por todos los platos.

00:54:02Es aburridísimo.

00:54:06Pero bueno, muchas gracias por esta estación.

00:54:15No conocer los ingredientes, que sean ingredientes nuevos,

00:54:18es una aventura, es una experiencia aventurezca

00:54:23para todo el mundo.

00:54:24¿Alicia?

00:54:26Sí.

00:54:31Alicia siempre es una mujer que trae muchas ideas,

00:54:35que abarca mucho.

00:54:36Gracias.

00:54:37Y es una mujer aguerrida,

00:54:38que tiene un nivel de cocina muy importante.

00:54:41Bueno, les cuento rápidamente.

00:54:45Me gustaría que esto sea como un bocadito con la salsita.

00:54:52El arbolito.

00:54:53Esta salsa es para hacer esta combinación.

00:54:57Me perdí.

00:54:58Híjole.

00:55:00Cuando Alicia viene con su platillo

00:55:02y empieza a explicar que son dos salsas diferentes,

00:55:05me preocupa.

00:55:06¿Cómo se llama tu plato, Alicia?

00:55:07Mi plato se llama Milindo Dinonge.

00:55:15Porque Dinonge significa una combinación entre Dinora,

00:55:19mi hija, y Bronge.

00:55:21Bueno, tengo algunas dudas que pude haber hecho mejor,

00:55:24pero me las voy a reservar y no lo voy a decir,

00:55:26porque después por ahí me agarran

00:55:28y a lo mejor nadie me lo critique, nadie se da cuenta.

00:55:30¿Es la misma?

00:55:31Sí, es lo mismo, señor.

00:55:33Solo que una está colada y la otra no está colada.

00:55:35Es una salsa cremosa de maíz tierno

00:55:39con hierbabuena y pimiento rojo

00:55:42y los mejillones,

00:55:44que les puse un camarón para darle más gusto,

00:55:47son unos mejillones sencillos al ajillo con vodka.

00:55:51Y me sigue cortando.

00:55:55El tema de la salsa,

00:55:56que utilizaste como una base de salsa bechamel, ¿verdad?

00:55:59Sí.

00:56:00En la cocina utilizan todos mucha salsa bechamel.

00:56:02La salsa bechamel es una salsa base

00:56:04que estamos de acuerdo que resuelve

00:56:06y que se puede saborizar,

00:56:08pero realmente se pueden hacer muchísimas salsas

00:56:11mucho más frescas para una elaboración.

00:56:13En este caso...

00:56:14Está hecha con maíz dulce.

00:56:16Ajá.

00:56:17Pero ya de por sí,

00:56:19como es una salsa bechamel que tiene harina,

00:56:21que tiene un roux, que tiene leche,

00:56:24es una salsa un poco pesada para un plato.

00:56:27Estoy totalmente de acuerdo con ella.

00:56:31De verdad.

00:56:32A mí también ya me tienen hasta aquí

00:56:34de la salsa bechamel.

00:56:36Bueno, Alicia,

00:56:38encuentro tu plato sumamente básico.

00:56:42Okay.

00:56:43Odio esta palazón.

00:56:45Esto está como una...

00:56:46Esto le falta una cantidad de cocción salvaje.

00:56:58Esto está como una...

00:56:59Esto le falta una cantidad de cocción salvaje.

00:57:02Los maíces me parecen tan simples.

00:57:05O sea, siento que se quedaron como en pañales.

00:57:11Siento que aquí hay mucho albañil y poco arquitecto.

00:57:17Ah, sarcástica también.

00:57:19Es que...

00:57:20Qué malo.

00:57:22Ándale.

00:57:23No puedo creer lo que le están diciendo ahorita, Alicia.

00:57:26Pobrecita.

00:57:28Y a mí no me gustan los platillos con instructivo.

00:57:31Ya, ya, por favor.

00:57:32Ya, güey.

00:57:34Conozco un poco a Alicia ya

00:57:36y sé que se está conteniendo

00:57:38para no decirle todo lo que ella piensa.

00:57:41Que a mí de nada me sirve

00:57:42que me estén adornando un platillo

00:57:45con witty, witty, guara, guara

00:57:47y cuando realmente es,

00:57:48bueno, échale esto aquí, ya.

00:57:51Entonces, esa es mi observación.

00:57:53Me pareció muy grosero el comentario.

00:57:55Otros compañeros hasta flambean ahí,

00:57:58sirven, ponen, salsean,

00:58:00vuelven y ponen, vuelven y ponen el adorno

00:58:02y no dicen nada.

00:58:03Gracias, Alicia.

00:58:04Gracias.

00:58:05Puedo regresar.

00:58:09Siempre la opinión de los jueces

00:58:10era muy respetada,

00:58:11o al menos en mi caso siempre voy a respetar,

00:58:13pero están siendo muy duros

00:58:16con un grupo de cantantes y actores

00:58:18que no se dedican a la cocina.

00:58:20No es solo suerte.

00:58:22Es cuestión de saber trabajarla.

00:58:24Es momento de que los chefs decidan

00:58:26quién o quiénes de ustedes

00:58:28ejecutaron mejor.

00:58:30La suerte.

00:58:33Chefs, adelante, por favor.

00:58:40Yo después de esta degustación,

00:58:42la verdad, mira, no sé

00:58:44cuál es el criterio que tienen los jueces.

00:58:46No sé.

00:58:47No tengo ni idea.

00:58:53Bueno, en el reto de hoy,

00:58:55la máquina,

00:58:56realmente dicen que es cuestión de suerte,

00:58:59que le tocaran algunos ingredientes

00:59:02como que sí se podían mezclar,

00:59:04otros que tenían que usar más su creatividad.

00:59:08Una cuestión de improvisación

00:59:10y de poner en práctica

00:59:12y salir de abajo

00:59:13con lo que se le salió en la máquina.

00:59:16Creo que el día de hoy han sido

00:59:18con varios demasiado duros.

00:59:20Se les olvida que realmente

00:59:21estamos comprometidos con esto,

00:59:23pero que no somos chefs de profesión.

00:59:26Bueno, ¿cuánto vamos a salvar?

00:59:28¿Qué ustedes dicen?

00:59:29Yo uno.

00:59:31Este juego a mí me encanta,

00:59:32me hubiera encantado participar,

00:59:34pero fíjate, me pone tan de buen humor

00:59:36este juego que yo salvaría dos.

00:59:38Yo también.

00:59:39Yo me voy contigo, Toño.

00:59:40Hoy siento a los jueces como sanguinarios.

00:59:43Pero estamos de acuerdo, Belén,

00:59:44no seas tan ruda.

00:59:46Estamos de acuerdo que hay dos que sobresalieron.

00:59:48Bueno.

00:59:49Bueno, pues vamos, que lo vamos a conseguir.

00:59:51No tengo ni idea de a quién podrán salvar.

00:59:58Hay cierta angustia, cierto nerviosismo.

01:00:01Nos estamos jugando nuestra última oportunidad.

01:00:06Chefs, quién o quiénes podrán respirar tranquilo

01:00:10y se salvarán de este siguiente reto,

01:00:13que es el reto de eliminación.

01:00:18Hemos decidido que dos personas

01:00:21se salvan del reto de eliminación.

01:00:24Y esas dos personas son...

01:00:29Ay, estoy entre Caro y Polo, mi corazón.

01:00:47Y esas dos personas son...

01:00:50Son...

01:00:57Polo y Niño.

01:01:08Estoy muy feliz que se salvó Polo

01:01:11y lo de Niño, indiscutible.

01:01:13Esta se la ganó y nadie puede alegarle.

01:01:18Bravo, muchachos.

01:01:19Yo sí creo que mi plato era para haber pasado,

01:01:22con toda la honestidad,

01:01:24porque si a mí no me hubiera gustado, te digo,

01:01:26ni a mí me gustó.

01:01:27Pero a mí me encantó mi plato.

01:01:29Cuéntale por qué, Polo.

01:01:31¿Qué dices? ¿También se puso los calzones al revés?

01:01:33Claro.

01:01:34¿Me los pusiste al revés?

01:01:38Esa fue mi idea.

01:01:40No me la quite.

01:01:41Polo siempre ha sido fuerte.

01:01:43Lo que le hacía falta era seguridad en sí mismo.

01:01:47Yo sigo consejos de todo el mundo.

01:01:49En realidad es un reto de suerte.

01:01:51Niño, ¿tú también?

01:01:52Yo nací con ello al revés.

01:01:56El Niño no trae.

01:01:58Esta moda de hacer, de poner los calzones al revés,

01:02:00me asusta, pero me intriga realmente.

01:02:03Espero que estén lavando los calzones

01:02:05y que no sea porque no me han dado a lavar los calzones.

01:02:07Realmente lo espero.

01:02:09Pues, Polo, Niño, felicitaciones.

01:02:12Valoraron la suerte y convencieron a nuestro jurado.

01:02:19Bueno, tuve suerte, no me puedo quejar,

01:02:22pero también me he venido preparando.

01:02:24Qué paz, puedo respirar,

01:02:26me urge estar ahora sí en esa cava.

01:02:28Los demás a prepararse para el reto de eliminación.

01:02:33Por ahora, pasen todos a la cava, por favor.

01:02:35Siempre hay mucha alegría

01:02:37por todos los que se van salvando,

01:02:39pero hay tristeza, angustia,

01:02:42por los que al final se tendrán que debatir

01:02:44en el reto de eliminación.

01:02:52Y yo nada más espero que mis compañeros

01:02:53entreguen a full lo que mejor saben hacer

01:02:56y que dejen todo el corazón ahí en un plato.

01:02:59Y así, si te toca, y si no te toca,

01:03:01y que dejen todo el corazón ahí en un plato.

01:03:03Y así, si te toca irte,

01:03:05por lo menos te vas orgulloso de lo que presentas.

01:03:10A la que sigue, a la que sigue.

01:03:11Sí, sí.

01:03:12Ánimo, ánimo, ánimo.

01:03:13No tengo nada.

01:03:14Felicidades, pequeño.

01:03:16Sí, sí.

01:03:17Y parecía rico.

01:03:19En realidad no entro a la cava bastante frustrado.

01:03:22Creo que está pensativo.

01:03:26No sé si es enojo,

01:03:28si es tristeza,

01:03:30si es incomprensión.

01:03:32Con todo, tú eres un campeón.

01:03:34Y te va a ir muy bien.

01:03:35¿OK?

01:03:36Con todo.

01:03:38Siento que Galeano en este momento

01:03:40pues está maquinando muchísimas cosas además de platillos.

01:03:43José María, ¿dónde vas?

01:03:44¿Dónde vas?

01:03:46No es cuestión de irse o no irse.

01:03:47No es cuestión de eso.

01:03:48Es que, bueno.

01:03:50No quiero hablar.

01:03:52Que te salga bien.

01:03:54Siempre.

01:03:55Él a eso vino a Top Chef.

01:03:57A buscar protagonismo.

01:03:58O sea, sea como sea,

01:04:01él quiere el foco.

01:04:03Démosle foco.

01:04:04Tantito.

01:04:05Viste la degustación de Galeano.

01:04:06Fue muy mal pues.

01:04:07Y llega, se para en su estación y le dice,

01:04:09¿sabes cómo le voy a poner a mi plato?

01:04:11Lo que Galeano debió de haber hecho.

01:04:13Y se regresa.

01:04:14Güey.

01:04:15No m...

01:04:16Yo dije, este c... le va a soltar una cachetada.

01:04:18Por eso te m... yo creo.

01:04:20El que tú no aceptes ciertas bromas

01:04:22o no te juegues de cierta manera,

01:04:23no quiere decir que es porque tú quieres invadir la vida de otro.

01:04:26No, yo a la hora que escuché eso dije,

01:04:28m... aquí se va, o sea,

01:04:30se va a incendiar Troya.

01:04:31¿No?

01:04:33Pues bien jugado por él.

01:04:34Muy bien jugado.

01:04:35A la p...

01:04:36Alicia cree que como ella tiene muchísima experiencia ya en otros realities,

01:04:40va mucho más avanzada que nosotros.

01:04:42Le gusta irse peleando por todos lados,

01:04:44alegando,

01:04:45o siendo como pues,

01:04:47estar en medio de polémicas.

01:04:49Es un tema, los realities son,

01:04:51si tú te metes en eso,

01:04:52es como que si te metieras en un juicio.

01:04:54En un juicio.

01:04:55En una clínica de esas realidades.

01:04:57Bueno.

01:04:58¿Cuántas semanas son?

01:04:59Papá, papá.

01:05:00M...

01:05:01Voy a tener que aguantar.

01:05:02¿Cuáles son mis debilidades?

01:05:03Alicia es una mujer

01:05:05muy directa,

01:05:06muy honesta.

01:05:07Yo antes de entrar,

01:05:08fui con mi psiquiatra.

01:05:09Y me dijo,

01:05:10quiero que te me cuides de esto,

01:05:13de esto,

01:05:14de esto.

01:05:16Hasta donde yo tengo entendido esto,

01:05:18al final de cuentas es un concurso de cocina.

01:05:20Se equivocó de reality.

01:05:21El p... de Alicia,

01:05:23es que...

01:05:24Se pone güey,

01:05:25sí,

01:05:26se descontrola.

01:05:27Sí, había estado con ella.

01:05:29El hate no permite que el público sepa

01:05:31quién eres tú como ser humano de verdad.

01:05:33Porque hay una bola de envidiosos

01:05:34que dicen cosas de ti que no son ciertas.

01:05:36Pero te voy a decir algo,

01:05:37como tenía a dos,

01:05:39aquí tú metido,

01:05:40infiltrado,

01:05:41yo pensé que no te iban a poner ahí con eso.

01:05:42Sí, ni yo.

01:05:43Cuando nos ofreceron a Alicia.

01:05:44M...

01:05:45Es un...

01:05:46Culpables,

01:05:47Gary Centeno,

01:05:48Jason Romo.

01:05:49Ese es el principio de la vorágine

01:05:51que a mí me trae hasta aquí,

01:05:52ahora.

01:05:53No, no.

01:05:54¿Ayer quiénes fueron los mejores?

01:05:57Ah, Pati.

01:05:58Pati.

01:05:59No, sí.

01:06:00Y él,

01:06:01y él,

01:06:02y ese.

01:06:03Cámaras,

01:06:04están viendo aquí a mi amigo justificarse por...

01:06:05Yo no,

01:06:06yo no me estoy justificando.

01:06:07Su mala...

01:06:08Su mala praxis.

01:06:09A ver, Migueliano,

01:06:10no te lo tomes a pecho.

01:06:11Yo sé que Gary

01:06:12y Jason

01:06:13no lo hicieron a propósito.

01:06:15Soy máximo décimo meridio.

01:06:17Capitán de las legiones,

01:06:18Fénix,

01:06:19no sé qué,

01:06:20no sé cuánto,

01:06:21patatí, patatá, patatí, patatá.

01:06:22Alcanzaré mi venganza

01:06:23en esta mina

01:06:24o en la otra.

01:06:27La venganza

01:06:29mata el alma

01:06:30y la envenena.

01:06:31No sirve de nada.

01:06:48Galeano,

01:06:49escucha,

01:06:50algo de venganza.

01:06:51¿Qué pasó?

01:06:52¿Contra quién?

01:06:53¿Por qué?

01:06:54¿Cuándo?

01:06:55No voy a hablar.

01:06:56¿Todo bien entre los mosqueteros?

01:06:57Sí,

01:06:58todo bien.

01:06:59No.

01:07:00No, no, no.

01:07:01Todo bien hasta que deje de estarlo.

01:07:02¿Hasta qué?

01:07:03¡Oh!

01:07:06¿Qué debería haber estado haciendo yo

01:07:07ahora mismo

01:07:08en vez de estar aquí

01:07:09sentado en la cama

01:07:10con mis compañeros?

01:07:11Eso no tiene nombre.

01:07:13Eso no tiene nombre.

01:07:14¿El puma sigue siendo

01:07:15parte de los mosqueteros?

01:07:16Siempre el número uno.

01:07:17El mejor que hay.

01:07:18El mejor.

01:07:19Este no traiciona a nadie.

01:07:20¿Y Gary es parte

01:07:21de los mosqueteros?

01:07:22Gary es parte

01:07:23de los mosqueteros.

01:07:24¿Y Jason?

01:07:25Pues yo no había dicho

01:07:26que yo no iba a hablar.

01:07:27¿Por qué me sigue preguntando,

01:07:28Carmen?

01:07:29Yo no quiero hablar.

01:07:30Ah, pero y tú

01:07:31me sigues respondiendo.

01:07:33La alianza se ha terminado.

01:07:35No.

01:07:36Mi venganza

01:07:37contra Gary y Jason

01:07:38se va a servir fría

01:07:40si tengo la suerte

01:07:41de no marcharme.

01:07:43¿Ves?

01:07:44Eso te pasa, Galeano,

01:07:45por no contarte.

01:07:48Ja, ja, ja, ja.

01:07:50Adaptables, persistentes,

01:07:52bajo el agua

01:07:53o bajo el sol intenso

01:07:54permanecen firmes.

01:07:58Supervivientes,

01:07:59incansables,

01:08:00invencibles.

01:08:02Y no estoy hablando

01:08:03de un candidato

01:08:04a Top Chef VIP.

01:08:06Chefs,

01:08:07¿cuál será

01:08:08el ingrediente

01:08:09de este reto

01:08:10de eliminación?

01:08:12Tendrán que preparar

01:08:13una receta

01:08:14donde brillen

01:08:16los hongos.

01:08:19¡Oh, qué rico!

01:08:26Me fascinaría

01:08:27estar ahí adentro.

01:08:28De verdad es que

01:08:29rendirle un homenaje

01:08:30a los hongos

01:08:31sería espectacular.

01:08:32Tienen frescos,

01:08:33hay secos también.

01:08:35Hay veces que se dice

01:08:36que mientras más

01:08:37clarito el color,

01:08:38más hacia

01:08:40aves, carnes blancas,

01:08:42más oscurito,

01:08:44hacia más carnes rojas,

01:08:46pero eso ya depende

01:08:47de cada quien

01:08:49como le sepa.

01:08:50Para eso,

01:08:51pues hay que cocinarlos.

01:08:53La verdad que estoy sorprendido

01:08:54con tanto hongo,

01:08:56tanta cosa,

01:08:57tanto nombre,

01:08:58colores,

01:08:59sabores.

01:09:01No, no, no.

01:09:02Yo nomás conocía

01:09:03los champiñones

01:09:04esos así normalitos.

01:09:05Tienen 60 minutos

01:09:06para cocinar,

01:09:07suficiente tiempo.

01:09:09Algunos pueden

01:09:11tomar

01:09:12mucho tiempo

01:09:14y, por supuesto,

01:09:15están los secos

01:09:16que para mí

01:09:17son de lo más rico

01:09:18que hay

01:09:19para ser calmos.

01:09:22¡Uy, qué rico, güey!

01:09:23¿Un risotto también

01:09:24de hongos?

01:09:25¿No?

01:09:26Un risotto de hongos

01:09:27con aceite de trufa.

01:09:28¡Uy, de hongos!

01:09:30Los hongos

01:09:31los he comido,

01:09:32pero preparar hongos

01:09:35y que sea la estrella

01:09:36del plato,

01:09:37primera vez.

01:09:39Los hongos pertenecen

01:09:40no a la familia

01:09:41de las verduras

01:09:42ni de los vegetales,

01:09:43sino a la familia

01:09:44de los fungis

01:09:45y son parientes

01:09:46de las levaduras

01:09:47y de los mos.

01:09:48Lo que nos comemos

01:09:49solo es la superficie

01:09:50porque por abajo

01:09:51hay un mundo

01:09:52que se conecta

01:09:53con los árboles

01:09:54y viven en simbiosis

01:09:55con todos los demás.

01:09:56¡Qué bonito!

01:09:57Se me hizo algo

01:09:58majestuoso

01:09:59poder escuchar

01:10:00lo que sucede

01:10:01con los hongos.

01:10:02No los tienen que usar

01:10:03todos,

01:10:04pero, por favor,

01:10:05dense la oportunidad

01:10:06de probarlos,

01:10:07de descubrirlos.

01:10:09Para mí,

01:10:10los hongos

01:10:11son las reinas,

01:10:12lo que tienen aquí.

01:10:13Por favor, experimenten.

01:10:15Y si hay pan de hamburguesa,

01:10:16me haría una buena hamburguesa

01:10:17de portovelo.

01:10:18Una hamburguesa

01:10:19de portovelo.

01:10:20Un carpacho

01:10:21de portovelo también.

01:10:22Un carpacho

01:10:23de portovelo.

01:10:24Todos se saben

01:10:25todas las recetas

01:10:26de todo lo que digan

01:10:27cuando están

01:10:28en la cava.

01:10:30Pero cuando están

01:10:31frente a la estufa,

01:10:32no todos

01:10:33son tan brillantes.

01:10:35Para mí,

01:10:36el hongo

01:10:37es como la carne

01:10:38del vegetariano

01:10:39por la textura,

01:10:40por el sabor,

01:10:41por lo que puedes

01:10:42lograr hacer

01:10:43con el jugo

01:10:44de los hongos.

01:10:45Entonces,

01:10:46les recomiendo

01:10:47que lo hagan

01:10:48poco a poco

01:10:49y que vayan descubriendo

01:10:50y probando

01:10:51para que no vayan

01:10:52a secar el hongo

01:10:53y para que no lo vayan

01:10:54a pasar de cocción.

01:10:55Los hongos

01:10:56son umami.

01:10:57Ese quinto sabor

01:10:58pueden ser

01:10:59muy buenos

01:11:00y hacer

01:11:01algo explotar.

01:11:02Algo muy importante

01:11:03es que tendrán

01:11:04el mercado abierto

01:11:05y los hongos

01:11:06lo van a encontrar

01:11:07aquí.

01:11:08Recuerden bien, chicos.

01:11:10El protagonista

01:11:11del plato

01:11:12es el hongo.

01:11:14Tendrán 60 minutos

01:11:15y el mercado abierto.

01:11:17Uy,

01:11:18va a estar complicado.

01:11:19Hay mucha variedad.

01:11:21Entonces,

01:11:22pues,

01:11:23lo voy a intentar.

01:11:24¿Preparados?

01:11:25Sí.

01:11:26¿Afilados?

01:11:27Sí.

01:11:28¿Bien sabrosos?

01:11:29Sí.

01:11:30¿A cocinar?

01:11:32Cocinados, sí.

01:11:39¿Cuáles son los secos?

01:11:40Estos.

01:11:41Siente el ambiente

01:11:42como sordido.

01:11:43Ya saben,

01:11:44o sea,

01:11:45están los ánimos

01:11:46como medio bajos.

01:11:48Es lo que hay para todos.

01:11:49Sí.

01:11:50Al limpiar cosas,

01:11:51it's free.

01:11:52Ya sé.

01:11:53Yo creo que después

01:11:54de oír

01:11:55tanta cosa

01:11:56que hemos oído

01:11:57de los jueces

01:11:58que han estado

01:11:59rayando

01:12:00en hirientes,

01:12:01yo creo que

01:12:02es el momento

01:12:03de que los jueces

01:12:04se sientan

01:12:05y se sientan

01:12:06y se sientan

01:12:07y se sienten

01:12:08y se sienten.

01:12:09Y entonces,

01:12:10yo creo que

01:12:11varios de mis compañeros

01:12:12que están cocinando

01:12:13están bien afectados.

01:12:14Por poco

01:12:15me dan sin hongo.

01:12:16Veo todo mi compañero

01:12:17muy serio.

01:12:18Eso sí,

01:12:19má' que una cocina

01:12:20parece un melodio.

01:12:30Hay una tensión fuerte

01:12:33por supuesto.

01:12:35Yo siempre digo

01:12:36It's like a funeral.

01:12:39The fish is hot, man.

01:12:42I'm going, Puma, I'm going, I'm going.

01:12:44Oh, Puma.

01:12:46What do you want?

01:12:48What do you want?

01:12:49Ready.

01:12:50What I don't like is seeing everyone cooking with that energy.

01:12:53For me, the first symptom of this cooking is

01:12:57a deep sadness in the participants.

01:13:07But listen to the silence in the kitchen.

01:13:10They have two kitchens.

01:13:11I don't like this atmosphere.

01:13:13What atmosphere?

01:13:14The silence?

01:13:15They're all cooking with sadness, man.

01:13:17No, they're not sad.

01:13:19They're focused.

01:13:20No, they're not focused.

01:13:21As we know, today is a complicated day.

01:13:23Today is a difficult day because some of us are leaving.

01:13:26So the focus is extremely important.

01:13:29I don't consider it to be such a difficult challenge.

01:13:31I consider that the longo has a lot of potential.

01:13:34It's so difficult, I consider that the longo has a way of playing

01:13:37to have fun, have a good time.

01:13:39It's very tasty, which I love.

01:13:42So, well, let's enjoy and play.

01:13:45They've been tough with Gabo too.

01:13:47Yes.

01:13:48Very, very.

01:13:49I already realized that the more good people, the worse you get.

01:13:52Yes.

01:13:53They treat Galeano well.

01:13:54They treat Gary, who is a super-ass, well too.

01:13:57Dude, don't tell me that.

01:13:58They treat Pancho, who cries, well too.

01:14:00I mean, all the guys on the show, they treat them well.

01:14:02No, I don't agree, but well.

01:14:17I'm a little nervous right now, to be honest.

01:14:21I've had a lot of stress today, a lot of stress.

01:14:24I have no idea what I'm going to do, really.

01:14:28There's a very heavy vibe in here.

01:14:31Sometimes I get so nervous and I want to hug him.

01:14:36But there are times when, God, I can't.

01:14:41I can't, I can't.

01:14:42A little sad, because I don't want to leave.

01:14:46Happy cooking, because I really like to cook.

01:14:49But, well, a little opposed.

01:14:52I come disappointed, annoyed.

01:14:58Because sometimes you don't understand certain decisions and certain things.

01:15:02But here we are to learn, to listen, to learn and to move forward.

01:15:07But I have one thing.

01:15:09That I go into the kitchen and I get into my station and I take out my knife and I become Goku.

01:15:14I get goosebumps.

01:15:17Those of the Cabanada, I love them all, I love them all a lot.

01:15:21At this moment, the one I love the most, with a lot of difference,

01:15:25is my dear sister, Patti Navidad, my favorite extraterrestrial.

01:15:30I love you!

01:15:35And she knows.

01:15:36I understood perfectly what he was saying to me.

01:15:39I love you, Galeano!

01:15:41She turned red at Christmas.

01:15:42We already have a language with which we communicate.

01:15:45I mean, Galeano is also from another dimension.

01:15:55Yes, my stomach is a little bad, but it's okay.

01:15:58We're going to give it our all.

01:16:00We're already used to elimination.

01:16:04I think we're already here and I never like to cry.

01:16:07So, well, I'm going to do my best.

01:16:10I hope I don't get a sprain there in the middle of the kitchen.

01:16:13I would like to stay a little longer.

01:16:15Of course.

01:16:17Nothing that one does is counted as a sacrifice.

01:16:20I feel good, I want to stay.

01:16:22Of course, like everyone who is there.

01:16:24I'm not going to leave my wife, my house to come here.

01:16:28No.

01:16:30My wife gave me permission.

01:16:32And she wants me to stay a long time so I don't get tired at home.

01:16:37Someone is going to leave.

01:16:38I hope it's not me.

01:16:40But that's going to happen.

01:16:42My dear.

01:16:43How are you?

01:16:44My Venezuelan warrior.

01:16:45Good.

01:16:46Tell me.

01:16:47Here I am making what are carrots.

01:16:48Okay.

01:16:49And sweet potato.

01:16:50I'm going to make a puree.

01:16:52And then?

01:16:53No, I'm going to make it golden.

01:16:56Okay.

01:16:57Well, I want to go with very rich flavors.

01:17:00That I know I look good.

01:17:03Are you going to add something else?

01:17:04Just to see if it's simple.

01:17:06Mushrooms on puree.

01:17:07Yes.

01:17:08Sweet potato.

01:17:09Yes.

01:17:10But the best in the world.

01:17:11Of course.

01:17:12Yes.

01:17:13There the chef is already telling you that he doesn't like your idea.

01:17:15Yes.

01:17:16It's time to do something about it.

01:17:17Yes.

01:17:18The indirect, almost direct, that you are telling him is,

01:17:20that's very simple, it's going to play against you.

01:17:22Take a little more risk.

01:17:24Good luck, Gregaria.

01:17:25Do you like it?

01:17:26Good luck, Gregaria.

01:17:27Cheer up.

01:17:28Okay.

01:17:29Oh, Carolina, I'm worried.

01:17:30About what?

01:17:31In a mushroom challenge.

01:17:32Present a vegetable puree.

01:17:33With mushrooms on the grill.

01:17:34Me?

01:17:35Me neither.

01:17:36I'm almost sure they're going to tell him that this is very simple.

01:17:47I just put this in the blender?

01:17:49With cream?

01:17:50But you're a little ahead.

01:17:51In my list of priorities and salvations, he is the number one.

01:17:56A little jump and it goes.

01:17:57Yes.

01:17:58Yes, yes.

01:17:59I'm going for today.

01:18:00I can't conceive the idea of continuing here and for him to leave.

01:18:05It's something I don't want to think about.

01:18:08What do you have here, my Alicia?

01:18:09Thank you.

01:18:10Tell us.

01:18:11Tell us.

01:18:12I'm making a mushroom sauce.

01:18:18White wine with capers.

01:18:20And I'm making a grill.

01:18:22It has to be boiling.

01:18:24Always for mushrooms, my Alicia.

01:18:26Boiling.

01:18:27Take that thing off.

01:18:28And fire everything you give.

01:18:29In fact, I should have given her a piece of bacon first.

01:18:32I tried to work with the mushrooms that I already knew.

01:18:36That at some point I had already cooked.

01:18:39You can do it like this.

01:18:41Go ahead.

01:18:42See?

01:18:43I used several mushrooms to cook, boil, until I found how I wanted to prepare them.

01:18:49Good luck, Alicia.

01:18:50Thank you.

01:18:51I hope I do well.

01:18:52I wouldn't like to leave.

01:18:53I still think I can give a little more.

01:18:56Gabriel.

01:18:57How are you?

01:18:58How are you?

01:18:59Very good.

01:19:00Tell me.

01:19:01With what mushrooms are you going to cook?

01:19:02I'll tell you.

01:19:03I'm making a risotto.

01:19:04I used these dried mushrooms that you talked about.

01:19:07I made a quantity.

01:19:09I sealed some mushrooms with strong oil and then butter, garlic and rosemary.

01:19:14Every time a chef comes, dedicate yourself to getting all the information possible.

01:19:21I want to ask you a question.

01:19:22If it's a risotto with cheese, four cheeses or three cheeses,

01:19:25does the combination stick after having it like this and adding it?

01:19:29I would recommend that you add Parmesan cheese and that's it.

01:19:32Okay, and nothing else.

01:19:33Butter and Parmesan.

01:19:34Yes, and that's it.

01:19:35All in your ears.

01:19:37You don't talk there.

01:19:38You present yourself and you listen.

01:19:40I think it would be better if the risotto had the pieces of mushrooms too.

01:19:44Okay.

01:19:45That perfectly accompanies that mushroom risotto.

01:19:48You have to know how to listen indirectly.

01:19:50What he's trying to tell you is, don't use the meat, better use the mushrooms.

01:19:55I'm leaving.

01:19:56Thank you.

01:19:57Good luck.

01:19:59IN THE NEXT EPISODE

01:20:05Now it's time for the peaceful part.

01:20:07You can't change the shape, because I already have it ready.

01:20:09Let's see.

01:20:10No, I'm kidding.

01:20:11I'm going to make a sauce here.

01:20:13I'm going to make it with mushrooms.

01:20:14But is this sauce going to be blended or something?

01:20:18I'm going to blend it, I'm going to strain it and then I'll add the last thing, the mushrooms and the fish.

01:20:25I don't know if he knows how dangerous mushrooms are.

01:20:28I'm just going to put two caramels, okay?

01:20:30Okay.

01:20:31And three caramels so as not to damage the presence of the mushroom.

01:20:34Now, tell me what I do with this.

01:20:37This is basically meat.

01:20:39Yes.

01:20:40You make a spectacular dorado with this.

01:20:42But when I have this, I can't do two things, I have to do one or the other, right?

01:20:46Oh, yes, you have to decide.

01:20:48Me, compadre, me.

01:20:49Yes, yes, yes.

01:20:50How is the risk?

01:20:50Exactly.

01:20:51You said ...

01:20:52My dear Jeff, thank you, brother.

01:20:53No, no, no, please.

01:20:56Good luck.

01:20:57As a team, I am more protected.

01:20:59As a couple, too.

01:21:00It's just my responsibility.

01:21:04I'm drier than the Sahara Desert.

01:21:07It's my seasoning, it's what I'm doing.

01:21:10And no one can take my place.

01:21:22Pancho, how are you?

01:21:23How are you?

01:21:24Come on, Pancho.

01:21:25Oh, please, I owe you some things.

01:21:28What are you doing?

01:21:29Look, a spinach filling.

01:21:32And I grabbed some big mushrooms, I don't know what they're called.

01:21:35Oh, fantastic, you filled them.

01:21:36Stuffing, I put a shrimp on it and made a teriyaki sauce.

01:21:40And I'm doing, since I have time, I'm making a mushroom cream here.

01:21:43That can be a perfect sauce.

01:21:45Upwards, to bathe it so it doesn't dry out.

01:21:48Well, to bathe it, maybe at the moment.

01:21:50Okay.

01:21:50I think, I don't know.

01:21:51Come on, come on, come on, thank you.

01:21:52Put it on well, put it on delicately.

01:21:54Yes.

01:21:54Okay, focus.

01:21:55Yes.

01:21:56And good luck, Pancho.

01:21:57Thank you, Chefita, thank you.

01:21:58I think this is a salvation dish.

01:22:00Honestly, I don't want to sound arrogant.

01:22:04Oh, oh, oh, let's see if they listen to me in this season.

01:22:08I feel like, as we would say in Galician Mexico, you're in your own mole.

01:22:13He's in his comfort zone.

01:22:15Yes, he is, but like a fish in the water.

01:22:17I feel like you're making a risotto, I'm nervous.

01:22:19It's bear.

01:22:20Bear, you have a theme with the bear.

01:22:23Again?

01:22:24Bear again.

01:22:25Nice, because it's the fifth time you're doing it.

01:22:28When the bear stays, as I want, when it stays champion, then I'll stop making bear.

01:22:33You made a mushroom broth here, I guess.

01:22:36I made the broth with the morilla and the porcini, which I love.

01:22:41Okay.

01:22:42Be careful, that spills a lot.

01:22:44No, no, no, no, that's the broth I'm hydrating with.

01:22:46Oh, okay, and you're not going to use those anymore?

01:22:47No, I can't use them anymore.

01:22:49It's going to be spectacular, this guy.

01:22:50It's going to be delicious.

01:22:52Thinking about nature, thinking about mushrooms, thinking about all this.

01:22:55How about some flowers?

01:22:57Go on, go on, go on.

01:22:59This party is over.

01:23:01100 Galicianos!

01:23:05How much for a package of cilantro?

01:23:06How much are you paying?

01:23:07How much are you paying, Puma?

01:23:08How much?

01:23:09100 dollars.

01:23:10Puma is having fun.

01:23:12For me, cooking in elimination is exciting and it's about feeling alive until it's over.

01:23:28Oh, that looks beautiful.

01:23:29Beautiful, beautiful.

01:23:30It looks beautiful, yes.

01:23:32Here, my rooster is Carolina.

01:23:34Carolina has to be saved.

01:23:36Carro pica de perejil crudo!

01:23:39What?

01:23:41Carro pica de perejil crudo!

01:23:43What?

01:23:47No, I don't think Carolina is listening.

01:23:50Alicia thinks you're talking to her.

01:23:52Alicia, I don't even understand what you're doing.

01:23:54I didn't have many of the things I had planned to make ready.

01:23:57But I said, well, don't panic, don't panic.

01:24:00One minute, guys!

01:24:02I hope she doesn't play against him because what she always plays against him is that she puts too much in one dish.

01:24:08Oh, look, it's beautiful.

01:24:09Oh, look, how beautiful.

01:24:16Now the sauce.

01:24:17That's enough, guys.

01:24:18Perfect.

01:24:20I have a lot of creativity.

01:24:21I like to combine colors.

01:24:23Thanks to my wife, who always brings me with her.

01:24:24This goes with this.

01:24:25This doesn't go with this.

01:24:26This does.

01:24:27So she's taught me a little.

01:24:28The salt.

01:24:30Give me the salt, Galeano.

01:24:31Grab it.

01:24:32There it is.

01:24:33Look, here.

01:24:34Thank you.

01:24:36Oh, wow!

01:24:38That was nice.

01:24:40Come on, Romeo.

01:24:42Come on.

01:24:43He's polite.

01:24:44I think Alicia hasn't realized that this is not a competition exclusively of individuality.

01:24:49Working as a team, both in Top Chef VIP and in life, is going to open up a lot of doors.

01:24:56Five, four, three, two, one.

01:25:02Hands up.

01:25:08Here, two things are going to predominate.

01:25:12Flavor and how the dish looks.

01:25:15Because we were already in the competition at a very high level.

01:25:20I don't know what that sauce does in this dish.

01:25:22The mushroom handling was not the best.

01:25:24What's up, Alicia?

01:25:25Well, you have to throw the cry.

01:25:27I'm really looking forward to it and I don't want to leave.

01:25:30I came here to win this award.

01:25:32I love you very much.

01:25:33No, no, no, don't worry.

01:25:34God bless you and continue your life.

01:25:35You too.

01:25:40Today, one of you will say goodbye to this kitchen.

01:25:53Chefs, who do we start this tasting with?

01:25:57Pancho.

01:25:59Let's go.

01:26:06Let's go, Pancho, let's go.

01:26:08Come on, buddy.

01:26:11The truth is that I still have the pain in my stomach, but I think that by saving me, it will go away.

01:26:18Pancho, give me the name of your dish.

01:26:20It's called Con Mucho Amor.

01:26:23Con Mucho Amor

01:26:27Pancho, you are going to present your portobelos, which are very beautiful.

01:26:30I think they are good in taste.

01:26:31When I saw the mushrooms, I said, come on, this is my moment.

01:26:34And I said, I want to make a mushroom, a portobelo, with a spinach filling, with cream cheese.

01:26:40I put the filling in parmesan.

01:26:42And the shrimp, I made a teriyaki sauce.

01:26:44With the mushroom, it was with which I made the cream.

01:26:48That sauce already gave him everything, now yes.

01:26:52I haven't left the ranch, but I have to take a turn.

01:26:55I think the competition is going up a lot.

01:26:57And I can't stay with the cut of meat, with the breast, no.

01:27:01That's not going anymore.

01:27:03The mushroom was juicy inside.

01:27:06You used another texture of mushrooms in your sauce.

01:27:10The bad thing, I don't know what that teriyaki sauce does to this dish.

01:27:14They will never tell us that it is perfect.

01:27:18We will always be there like, hey, yes, no, pum, pam, pim.

01:27:22Well, Pancho, I liked it a lot.

01:27:24I feel that you got out of the box a little bit this time.

01:27:28The only thing that would change a little bit would be the presentation, improve it a little bit.

01:27:35But it seems to me that for a challenge like today, you did a good job.

01:27:40Thank you.

01:27:42Thank you.

01:27:46I am trusting myself more and more, in what I can do.

01:27:49And I'm really surprised.

01:27:51Very good flavor.

01:27:53Too bad for the texture of this crema agua.

01:27:57Okay.

01:27:58Thank you.

01:27:59Thank you.

01:28:02Well, finally, the judges say a few good words and treat Pancho well.

01:28:11It was close, man.

01:28:13No, no, no.

01:28:14He already painted the underwear, but on the side that it is not.

01:28:19I know that my friend Pancho did it well.

01:28:21He performed well.

01:28:23And also add that he doesn't feel physically well.

01:28:26Please, Gabriel, come in.

01:28:28Thank you.

01:28:30Let's see, it's my turn.

01:28:34Gabriel is safe.

01:28:35Let's see.

01:28:36This dish is called Conexiones.

01:28:39Conexiones.

01:28:44And that's what the world is about.

01:28:45One of all the connections and everything we can nourish the earth.

01:28:49That name sounds to me like Patricia Navidad put it.

01:28:51The most beautiful thing in life is the connection with people.

01:28:55What treasures the most.

01:28:56First with oneself, harmonized, and then with others.

01:28:59Like this, with God, with you, with others, with nature.

01:29:03I love it.

01:29:05The main piece is a mushroom risotto.

01:29:07Accompanied by a solomillo.

01:29:10And finally, I decided to make a mushroom party there.

01:29:15A salad.

01:29:17The elaboration of Gabriel's dish is very good,

01:29:20since he took the risk of making a risotto.

01:29:24I think it's fine like this.

01:29:25The meat is juicy.

01:29:26Yes.

01:29:27You used the mushrooms very well.

01:29:29But the salt...

01:29:31He lied to you.

01:29:33The salt...

01:29:35You know that the salt makes the Angora cat run to the stage.

01:29:41Did you also add the dried mushrooms there?

01:29:43I hydrated the mushroom with red wine in the pan,

01:29:45because it was going to go with the white cream.

01:29:47And you added those mushrooms to the risotto?

01:29:49Correct. The chef told me, yes, you can put them there without any problem.

01:29:52Sure, but when you do that, you have to be very careful,

01:29:55because the mushrooms are like flavor sponges.

01:29:58Okay, but you can't go for a salt.

01:30:01Okay, salt.

01:30:02If they want to sink a dish, they can simply say,

01:30:05is it missing salt or is it too salty?

01:30:07And you, be quiet.

01:30:10I know you added the mushrooms,

01:30:12because I recommended you to put them inside the risotto.

01:30:15But the decision is always yours.

01:30:17Of course.

01:30:18And do what suits you.

01:30:19Without a doubt.

01:30:20Yes, I feel that there is flavor in your dish,

01:30:22but that little detail changes everything, okay?

01:30:25Okay.

01:30:26Thank you, Gabriel.

01:30:27Thank you, chef.

01:30:28Thank you, very kind.

01:30:33I think it was normal.

01:30:36Not very good.

01:30:37Caro, please come forward.

01:30:43I think Caro's dish is beautiful.

01:30:48From the moment I see his dish, I think it's just a puree and mushrooms.

01:30:51I'm not going to judge before listening to the chefs.

01:30:54Tell us the name of your dish, girl, and what mushrooms did you use?

01:31:01I used mushroom zeta.

01:31:02I put zeta in Miami style.

01:31:10I saw this recipe from a person in Miami,

01:31:14whom I love very much.

01:31:16She is a cook.

01:31:17Now she is a chef.

01:31:19Carrots with sweet potato and I put a touch of evaporated milk.

01:31:24The mushrooms are in butter with soy sauce.

01:31:30And in the end I put a touch of black truffle, but three touches.

01:31:34In Miami, a dish like that is expensive, it is expensive and it is super simple.

01:31:42Did Tita like it?

01:31:43I'm super nervous about her because I love her very much,

01:31:45and I know the level that Carolina can give.

01:31:47This seems very simple to me.

01:31:49Good use of the mushroom, subtle flavor.

01:31:53Yes.

01:31:54Very good.

01:31:56Don't say a word.

01:31:58I think it's too puree.

01:31:59It's more like a puree with a little mushroom on top.

01:32:01I don't know if I catalog it as a dish like that,

01:32:06with two elements, nothing else there.

01:32:08If I had, maybe I would have made a pickle, right?

01:32:12Don't do five or six things.

01:32:13Mushrooms with something.

01:32:15That's what I understood.

01:32:16That is, a mushroom with something else,

01:32:19if we wanted our creativity, right?

01:32:24Carolina, good use of the mushroom.

01:32:27Yes, I see that your dish is very simple,

01:32:29because although the mushroom is the protagonist,

01:32:32we do need a dish that has a little more level,

01:32:35a little more structure, a little more technique.

01:32:38What you have brought today is something very simple.

01:32:41Did you hear that?

01:32:43I knew it.

01:32:45And in effect, in his replica they tell him that it is very basic, very simple.

01:32:50As if it was rich, but very simple.

01:32:54But the protagonists are the mushrooms,

01:32:57of course, we always say that less is more.

01:33:02But you also have to look at the situation, right?

01:33:04For a challenge like this, of elimination,

01:33:08you gave the mushroom a very good treatment.

01:33:10I think the mushroom is very rich.

01:33:13The puree...

01:33:16I mean, I wouldn't have called any friend to give me the recipe.

01:33:20And those are my comments.

01:33:21You can pass to your side.

01:33:22Thank you.

01:33:27I don't think it's a dish for an elimination,

01:33:29and at this point of Top Chef,

01:33:31it doesn't have a lot of elaboration.

01:33:33It seems very simple to me.

01:33:35It looked nice, with the black plate it looked very nice.

01:33:37Yes.

01:33:38But I knew they were going to tell him that it was very simple.

01:33:40Oh, well, he introduces himself as a meat,

01:33:42the protagonist is not the mushroom.

01:33:43He introduces himself as the mushroom, and the dish is very simple.

01:33:46No chileles in Mona, man.

01:33:49In my opinion, Caro is in danger this time.

01:33:53I'm worried, but I don't want to believe

01:33:55that such a brilliant woman is leaving us.

01:33:59And I'm determined that she's not leaving.

01:34:01Galeano.

01:34:02Come on, Galeano.

01:34:03Come on, brother, come on.

01:34:05Come on, let's go.

01:34:09Come on, Muska.

01:34:12Yes, scream, because if not, they'll scold you.

01:34:23The only thing I expect from the tasting

01:34:25is that if they don't enhance the flavor of my dish,

01:34:30I think I'll get on a space rocket

01:34:32and I'll go to the Geysir, but like this.

01:34:36Galeano, tell me the name of the dish,

01:34:38what mushrooms did you use?

01:34:40It's called, I don't know,

01:34:42I don't know, I don't know,

01:34:44I don't know, I don't know,

01:34:46I don't know, I don't know,

01:34:48I don't know, I don't know,

01:34:49I don't know, I don't know,

01:34:50I don't know, I don't know,

01:34:52it's called the Great Captain's Throat.

01:34:58Because it's a place in the Algeciras

01:35:00that's like outside the Algeciras,

01:35:02like a forest,

01:35:03to which, since we were little,

01:35:06we were going to spend the weekends,

01:35:07maybe we were going to spend all Saturday

01:35:09to go out in the field

01:35:10and we grabbed mushrooms with my grandparents,

01:35:12with my aunts.

01:35:13While Galeano doesn't speak,

01:35:14no one listens to him because he makes a lot of noise.

01:35:15Today I'm going to tell you something good.

01:35:16It sounds like a movie.

01:35:19He's walking through the mountains

01:35:22with his grandparents.

01:35:24The most I'm going to say,

01:35:25ah, yeah?

01:35:26Orso again?

01:35:27It's the fifth time.

01:35:28Orso, you see?

01:35:29I think he likes it.

01:35:30Yeah?

01:35:31Yes, he likes it.

01:35:32Orso.

01:35:33He liked it.

01:35:36I used crimini, I used shiitake,

01:35:39I used portobello and I used morilla

01:35:42and I used porcini to hydrate them

01:35:46and then, well, nothing,

01:35:47I fried them with shallot, a clove of garlic,

01:35:49the orzo,

01:35:50and at the end I put a little bit of parmigiano

01:35:52to bind all the flavors together.

01:35:55You like the orzo, huh?

01:36:00That's it, Galeano!

01:36:03Galeano, the orzo.

01:36:04Gary, the mashed potatoes.

01:36:06Jason, pure broths.

01:36:08The potato broth,

01:36:09the shrimp broth,

01:36:10the I-don't-know-what broth.

01:36:12Good use of the mushrooms,

01:36:14the texture of your orzo too,

01:36:16the balance of flavors,

01:36:18it's very tasty,

01:36:19I mean, it's on point.

01:36:21And I also really liked

01:36:22the pieces of the mushrooms

01:36:24that you put inside.

01:36:26It has like a little bit of spiciness.

01:36:28Cayenne.

01:36:29I put cayenne.

01:36:30Cayenne pepper,

01:36:31which I also feel,

01:36:32just like in the aftertaste,

01:36:34towards the end,

01:36:35I feel that touch of spiciness.

01:36:36Thank you.

01:36:37Thank you, chef.

01:36:38It was good, right?

01:36:39Yes.

01:36:40Galeano likes to take risks,

01:36:41he knows his abilities,

01:36:42he's a great cook.

01:36:45Very good flavor,

01:36:46that's how you perceive it in the palate,

01:36:48the taste of all this forest

01:36:50that we have in the palate.

01:36:52I would just check the proportion a little bit.

01:36:55Meat, orzo.

01:36:57And the meat,

01:36:58well, I understand it was due to time,

01:37:00but still,

01:37:01if you fry it completely,

01:37:03it gives another point,

01:37:04but the flavor is very, very good.

01:37:06Thank you, chef.

01:37:07The good thing is that in this challenge

01:37:09is to highlight the star ingredient,

01:37:11which in this case are the mushrooms,

01:37:13so the meat,

01:37:14and because of the amount of meat,

01:37:16it goes a little more to the side,

01:37:17it's not like a matter of

01:37:19that it goes wrong because of that.

01:37:21Few times it's my turn

01:37:23to handle pepper,

01:37:25cayenne,

01:37:26Sichuan,

01:37:27white, black,

01:37:28whatever you want.

01:37:29Few times I get

01:37:31that scratch back here.

01:37:33So well done,

01:37:35with a very well done salt,

01:37:37what a pity for this meat,

01:37:39which has nothing to do here.

01:37:41Thank you.

01:37:42Thank you, chefs.

01:37:45If I put meat,

01:37:46it's over.

01:37:47And if I don't put meat,

01:37:48it's a basic dish.

01:37:50There are many of us

01:37:51who like to eat basic.

01:37:53Wake up, Puma.

01:37:55Come on in, please.

01:37:58Wake up, Puma,

01:37:59you were asleep.

01:38:00I think this Puma dish

01:38:03is much better

01:38:04than we expected it to be.

01:38:07Look, I came up with

01:38:08several names for this dish.

01:38:10El mundo es un hongo.

01:38:13Hongomanía,

01:38:14for young people.

01:38:16What's hongo?

01:38:20That one!

01:38:21That one, Puma, that one!

01:38:23Please,

01:38:24this is a memorable moment

01:38:25in Top Chef VIP.

01:38:31So, what do we have here?

01:38:33Several mushrooms,

01:38:34what else?

01:38:35No, only one kind of mushroom,

01:38:37I think it's for

01:38:39seafood only,

01:38:40seafood protein.

01:38:41It has a shrimp

01:38:42and a little fish

01:38:43that got in there.

01:38:45I hope I didn't overdo it

01:38:47because I want to stay.

01:38:50I hope

01:38:52I can stay.

01:38:53Why do you want to stay, Puma?

01:38:54Tell me,

01:38:55what is it that...

01:38:56I'm going to miss you

01:38:57and everything,

01:38:58I'm going to miss you.

01:38:59No.

01:39:00Carmen.

01:39:01Oh, thank you.

01:39:02What's that weird look?

01:39:04Oh my God.

01:39:05You're giving me

01:39:06very ambiguous looks.

01:39:07What did you put in it?

01:39:09Juice, sauce?

01:39:11Coconut cream?

01:39:13It has something spicy too, right?

01:39:15A little bit.

01:39:16What is it?

01:39:17A red pepper

01:39:18that I found out there

01:39:19that I don't know what it's called.

01:39:23A red pepper

01:39:24that I found out there.

01:39:25A red pepper that I found out there.

01:39:26Well, Puma,

01:39:27the shrimp has good cooking,

01:39:29the fish that came swimming

01:39:31I haven't seen it yet,

01:39:34and just the mushrooms.

01:39:35If you had fried it a little more,

01:39:38the flavor would have varied a lot more.

01:39:40Those are my comments.

01:39:41Unfortunately,

01:39:42the mushroom didn't work

01:39:43as it should have.

01:39:44I think the use of the mushroom

01:39:46wasn't too strong here,

01:39:47my dear Puma.

01:39:49The broth flavor is very good.

01:39:51Here, unfortunately,

01:39:52for me,

01:39:53the use of the mushroom,

01:39:54the handling of the mushroom

01:39:55wasn't the best.

01:39:56All right.

01:39:57Go back to your station.

01:39:58Thank you.

01:40:00The mushrooms played you

01:40:02a bad pass.

01:40:04You're going to score that.

01:40:06Alicia,

01:40:07go ahead, please.

01:40:10Let's go, Alicia!

01:40:14Well,

01:40:15I'll tell you a little about my dish.

01:40:17It's called

01:40:19grilled flavor in the forest.

01:40:29It's a dish

01:40:30that I would call

01:40:31very Alicia Machado

01:40:32because it has a lot,

01:40:33a lot, a lot,

01:40:34just like her.

01:40:35It's like...

01:40:36And, well,

01:40:37there are four different mushrooms,

01:40:39the chicken sauce

01:40:40and the grilled flavor in the forest.

01:40:42The grilled flavor?

01:40:43Where's the charcoal?

01:40:45On the grill, Chef.

01:40:46On the grill.

01:40:47Always be very careful

01:40:48with how you mention things.

01:40:51I'm still hungry.

01:40:52I don't taste it.

01:40:53Trucha,

01:40:54listen to what we tell you.

01:40:55When we talk to you,

01:40:56it's good for you to listen.

01:40:57Well, if we're going to be very etymological,

01:40:59what you have on the stove

01:41:00is called a grill.

01:41:01If I had said the embers,

01:41:02okay.

01:41:03Exactly.

01:41:04Talk about this being a grill

01:41:06when there's no grill.

01:41:07Let's see if we learn

01:41:08to say things the way they are.

01:41:10We're helping you

01:41:11when we correct these things.

01:41:13Okay?

01:41:14Yes.

01:41:15No, no, no, no, no, no, no!

01:41:17Breathe, Alicia, breathe.

01:41:20Now,

01:41:21this dish is really good.

01:41:23Thank you.

01:41:24Look at her,

01:41:25now she's smiling.

01:41:27Grill?

01:41:28Which one?

01:41:29Okay, it's fine.

01:41:30You did it,

01:41:31not the grill.

01:41:32Do you understand me?

01:41:33Yes, it's fine.

01:41:34Very good.

01:41:35Cheer up.

01:41:36I'm not the problem.

01:41:38The problem is

01:41:39the others who underestimate me.

01:41:41What's wrong, Alicia?

01:41:55What's wrong, Alicia?

01:42:00She knows

01:42:01she's going to be criticized,

01:42:02so she has to cry

01:42:04to calm things down.

01:42:06It's just that,

01:42:07today I've really

01:42:08put a lot of effort into it.

01:42:12You can tell.

01:42:13All the ingredients

01:42:14that I've put

01:42:15into the two dishes.

01:42:17And I've put a lot of effort into it

01:42:19and I don't want to leave.

01:42:21Oh, beautiful.

01:42:23And I didn't want to go through

01:42:24because I was afraid

01:42:25that...

01:42:27that they would make me

01:42:28criticize the dish very badly.

01:42:31It's just that they're

01:42:32giving it their all, man.

01:42:33Yes, they're giving it their all.

01:42:35I feel that Alicia's crying

01:42:36is sincere

01:42:38because the women

01:42:39of Top Chef VIP

01:42:40are sad

01:42:41because they've given it

01:42:42their all.

01:42:44But I put a lot of ingredients

01:42:45so that it was very good.

01:42:48And I tried to make it

01:42:49have a lot more flavor

01:42:50than anything else.

01:42:52And that's why

01:42:53that's why...

01:42:57It's hard for me

01:42:58to criticize it.

01:42:59It's hard for me

01:43:00to handle it.

01:43:01But that's what I'm learning

01:43:02here at Top Chef.

01:43:04When they start giving you

01:43:05you start feeling horrible.

01:43:06Of course.

01:43:07Of course.

01:43:08It's a bomb.

01:43:09No, of course.

01:43:10But sometimes there are

01:43:11things that are real.

01:43:12Alicia,

01:43:13you have to learn

01:43:14to handle the issue

01:43:15of the amount of proteins

01:43:16that you put in your dish.

01:43:18How you put it

01:43:19so that it doesn't look grotesque.

01:43:21The issue of using

01:43:22a lot of ingredients

01:43:23because your dish

01:43:24looks a little saturated.

01:43:27And try to assemble

01:43:28in a delicate way.

01:43:29So,

01:43:30focus on the ingredients,

01:43:31on the product,

01:43:32and on doing something

01:43:33well-elaborated always.

01:43:35But not in such a diverse way

01:43:37that you want to put

01:43:38the entire dish in the pantry.

01:43:40We should all learn

01:43:41to receive criticism

01:43:42and grow with them.

01:43:44Not to fall.

01:43:46Alicia,

01:43:47I'm going to ask you

01:43:48a personal question.

01:43:49If you want,

01:43:50but if not, no.

01:43:52Do you spend time

01:43:53with yourself?

01:43:54Yes,

01:43:55I spend a lot of time alone.

01:43:57I don't know you, Alicia.

01:43:58I know you because

01:43:59you're very famous.

01:44:00I've known you forever.

01:44:01But sometimes I feel

01:44:02that this is like

01:44:03a messy head

01:44:05and you always

01:44:06overdo it

01:44:08out of pleasure.

01:44:10And that's not right.

01:44:11I used a lot of

01:44:12different ingredients.

01:44:13I made an interesting

01:44:14combination.

01:44:16But,

01:44:17well,

01:44:18maybe there are things

01:44:19that I think are delicious

01:44:21and

01:44:22they see other things.

01:44:24You have flavor,

01:44:25obviously,

01:44:26on the plate.

01:44:27But you have to know

01:44:28how to be more delicate,

01:44:29Alicia.

01:44:30Yes.

01:44:31You're clumsy.

01:44:32You're like that.

01:44:33You arrive and

01:44:34I say, Alicia,

01:44:35that

01:44:37you can transmit

01:44:38to a plate,

01:44:39but in a more delicate way.

01:44:40Yes.

01:44:41Use it in your favor.

01:44:42Okay?

01:44:43Yes, chef.

01:44:44Thank you very much.

01:44:45You can go back.

01:44:46Thank you.

01:44:49Thank you.

01:44:52I don't know.

01:44:53I have the feeling

01:44:54that they don't try

01:44:55what I do well.

01:44:56Or they don't open up

01:44:57and say,

01:44:58hey, let me see

01:44:59if I know Chazón.

01:45:00Chazón de la Machado.

01:45:01Like it happened to me

01:45:02at the beginning

01:45:03of my career,

01:45:04that because I went

01:45:05to Mis Universos,

01:45:06suddenly I didn't believe

01:45:07that I could act.

01:45:08The time has come

01:45:09for you to make

01:45:10final decisions,

01:45:11chefs.

01:45:12Go ahead, please.

01:45:20Ay, Padre Santo.

01:45:21The business is

01:45:22well-run.

01:45:23Yes.

01:45:24I feel that everyone

01:45:25made their greatest effort.

01:45:26I think there are dishes

01:45:27that deserve to be

01:45:28a little more saved

01:45:29than others.

01:45:30And, well,

01:45:31I know that any decision

01:45:32is going to be complicated.

01:45:39Well,

01:45:40I found this

01:45:41mushroom challenge

01:45:42incredible,

01:45:43from how they were presented,

01:45:44that they could cut them

01:45:45themselves,

01:45:46to the fact

01:45:47that they were

01:45:48able to cut

01:45:49from their bases,

01:45:50from their stems.

01:45:51It was a wonderful thing.

01:45:52A challenge,

01:45:53well,

01:45:54for me,

01:45:55it wasn't so complex

01:45:56because the mushroom

01:45:57is noble by itself,

01:45:58it is a food

01:45:59that has a lot of flavor.

01:46:00If you give it

01:46:01the correct treatment.

01:46:02Sure.

01:46:03It hurts to say it,

01:46:04but I feel that

01:46:05Carolina didn't do

01:46:06anything right,

01:46:07she's not going to do

01:46:08anything right,

01:46:09she's going to be

01:46:10in that top,

01:46:11down.

01:46:12Well, look,

01:46:13within all the criticism

01:46:14that one makes,

01:46:15if we just

01:46:16give them

01:46:17a,

01:46:18okay,

01:46:19no problem,

01:46:20we're not doing

01:46:21them any good,

01:46:22although suddenly

01:46:23people may think,

01:46:24oh,

01:46:25you were very rude

01:46:26to her,

01:46:27oh,

01:46:28you were rude

01:46:29to the other one.

01:46:30Believe me,

01:46:31that's a great help

01:46:32to push them

01:46:33to focus more.

01:46:34Imagine the help

01:46:35we are doing

01:46:36to correct them.

01:46:37I'm thinking

01:46:38so that it comes out

01:46:39in this specific challenge,

01:46:40I can tell you

01:46:41that I don't know,

01:46:42because in mushrooms

01:46:43and in dishes,

01:46:44they are quite balanced

01:46:45for one or another reason.

01:46:46Well,

01:46:47we are clear

01:46:48that today someone

01:46:49left the kitchens

01:46:50of Top Chef VIP.

01:46:51Yes.

01:46:52Very sad.

01:46:53Several are at risk there,

01:46:54I think.

01:46:55But there is one

01:46:56that stood out.

01:46:57I think so too.

01:46:58Yes,

01:46:59I think so.

01:47:00We agree.

01:47:01Yes.

01:47:02Let's tell them.

01:47:03Let's go there.

01:47:04Let's go.

01:47:05At the end,

01:47:06we are a little clear

01:47:07which was the weakest

01:47:08dish of all

01:47:09that were presented

01:47:10and nobody

01:47:11wants to say it.

01:47:12Pumita,

01:47:13come back.

01:47:14I love you very much.

01:47:15I love you very much.

01:47:16No,

01:47:17no,

01:47:18don't worry.

01:47:19Continue to your life.

01:47:20That's why

01:47:21I didn't want to get closer

01:47:22because I knew

01:47:23I was going to be fired.

01:47:24God bless you

01:47:25and continue your life.

01:47:31Pumita,

01:47:32come back.

01:47:33I love you very much.

01:47:34No,

01:47:35no,

01:47:36don't worry.

01:47:37Continue your life.

01:47:38That's why

01:47:39I didn't want to get closer

01:47:40because I knew

01:47:41I was going to be fired.

01:47:42God bless you

01:47:43and continue your life.

01:47:44Sobre mi cabeza, Dios, solo Dios perdona, el ser humano disculpa, así que eso se llama

01:47:52falta de humildad.

01:47:53Ella cometió un error en público, es como derramar el agua y después como recogerla.

01:48:03A ver Puma, vamos a empezar a competir tú y yo, así que tengo todo el derecho de preguntar

01:48:12lo que se me antoje y necesito que en este reto me escuches.

01:48:17Definitivamente Alicia, yo no sé qué traer el día de hoy, normalmente en los retos de

01:48:21pareja se pone medio locochona.

01:48:23Alicia, no te pongas a inventar cosas raras.

01:48:27Tú tampoco te pongas a inventar cosas raras y quiero que me hagas caso, porque no quiero

01:48:31perder.

01:48:32Hay momentos en que a la gente hay que hablarle pim pum pa pum pa pum pum, escucha.

01:48:37¿Me estás regañando o qué?

01:48:39No, te lo estoy diciendo y advirtiendo.

01:48:43¿Qué?

01:48:44Por eso es que hoy en día hay tanta falta de disciplina en este mundo, porque todo el

01:48:50mundo hace lo que le da la gana.

01:48:51Sí, lo que estás oyendo.

01:48:52No, no, no, no, no, así no Alicia, relájate.

01:48:55Yo tampoco, yo tampoco, necesito que me oigas, porque sé cocinar un poco más que tú.

01:49:04¿A quién creen que van a salvar?

01:49:16Está entre Galeano, Pancho y Gabriel, ¿no?

01:49:22Sí.

01:49:23Chefs, cuéntenos, ¿cuál es la decisión, quién es el eliminado de esta noche?

01:49:34Ha sido difícil, pero hemos tomado una decisión.

01:49:44Está muy difícil ver la complejidad de entender a los chefs y tengo miedo, porque todo puede

01:49:52pasar.

01:49:55Todos pasen al frente, por favor.

01:49:56Ay, Dios mío, ¿todos?

01:50:02Cuando uno está parado ahí, se apaga el mundo, se pone en pausa todo.

01:50:06Bueno, realmente les queremos decir que ha sido una noche muy difícil para nosotros.

01:50:17Los hongos les han jugado una mala pasada a la gran mayoría, entonces no nos la hicieron

01:50:24fácil.

01:50:25Let's go, Caro, let's go, Caro.

01:50:32Gabriel, Galeano, Pancho, ¿ustedes tres?

01:50:48Están salvados.

01:50:49Pueden pasar a la cama.

01:50:50Gracias, chefs.

01:50:51Bien, bien, bien.

01:50:52Seguimos los cuatro mosqueteros unidos.

01:50:53Bien, bien, bien, bien.

01:50:54Estoy salvado, pero el sentimiento de tristeza era mucho mayor que el de alegría, para ser

01:51:10sincero.

01:51:11Dios.

01:51:12¿Te dije perdón?

01:51:13¿Te dije o no?

01:51:14Ven acá.

01:51:15Es muy bonito que te reciban de esa manera y pues nada, creo que es una situación difícil

01:51:20esto de estar en la eliminación y salvarte.

01:51:23Carolina, Puma y Alicia, ustedes tuvieron los peores platos de la noche.

01:51:43Y uno de ellos abandonará hoy Top Chef VIP.

01:52:06Carolina, ¿puedes ir a la cava?

01:52:26Es así como que el alma regresó otra vez porque realmente no es nada agradable estar

01:52:31ahí.

01:52:32Qué fuerte.

01:52:33Pobrecito el Puma.

01:52:34No puedo ver.

01:52:35Ahí se va el Puma.

01:52:36Ahí se va el Puma.

01:52:37Qué alivio.

01:52:38De verdad, porque yo ya no soporto que se vaya una mujer más de Top Chef.

01:52:39No escuches, no escuches, no escuches, no escuches, no escuches nada de lo que dije.

01:52:40Wow.

01:52:41Gracias a Dios.

01:52:42Carolina también ya se salvó.

01:52:43Y en la recta final de eliminación queda únicamente el señor Puma y Alicia.

01:53:07Querida Alicia.

01:53:08Sí.

01:53:09Y señor Puma, hoy uno de ustedes dos abandona la cocina de Top Chef VIP para siempre.

01:53:27Al momento de apagar las luces siempre arroja mucha tristeza en nosotros.

01:53:34No quisiera que ninguno de los dos se vayan y me dolería mucho que se vaya el Puma.

01:53:41Quien abandona la cocina de Top Chef VIP es...

01:54:30Puma.

01:54:31Thank you.

01:54:32Gracias.

01:54:33Gracias.

01:54:34Le di gracias a Dios que me eliminaron a mí, porque no me imagino la situación de Alicia

01:54:58si hubiese perdido.

01:54:59Gracias.

01:55:00Abrazalo.

01:55:01Que de verdad, madre mía.

01:55:02Ay, Dios.

01:55:03La manera en la que Alicia se salió de esa cocina me parece que dejó clarísimo sus

01:55:04valores y su manera de tratar a los demás.

01:55:05Se va.

01:55:06Yo sé que ella se va a ir, pero no se va a ir.

01:55:07No se va.

01:55:08No se va.

01:55:09No se va.

01:55:10No se va.

01:55:11No se va.

01:55:12No se va.

01:55:13No se va.

01:55:14No se va.

01:55:15No se va.

01:55:16No se va.

01:55:17No se va.

01:55:18No se va.

01:55:19No se va.

01:55:20No se va.

01:55:21No se va.

01:55:22No se va.

01:55:23No se va.

01:55:24No se va.

01:55:25No se va.

01:55:26No se va.

01:55:27Yo sé que ella es una persona buena, pero no sé a veces lo que le pasa por la mente.

01:55:34Se me hace inhumano.

01:55:38Y se lo juro de corazo, me da mucha tristeza.

01:55:40Alicia.

01:55:42Abrázalo.

01:55:45Esta bien.

01:55:46Yo no estoy aquí para dejarles saber a la producción si yo soy buena gente o no.

01:55:50Yo vengo aquí a hacer mi trabajo, y a concursar y a ganarme ese premio y a llegar a la final.

01:55:56Mr. Puma, tell me what I'm going to miss the most.

01:56:20This serenity that you have,

01:56:24jealousy, envy, wisdom.

01:56:29Every time I hug him, I feel like I'm hugging my father.

01:56:34And I'm going to miss him a lot.

01:56:37F***ing father.

01:56:40The great emptiness that Puma's presence leaves

01:56:46gives me a little fear.

01:56:49Thank you, not only for being part of our adolescence,

01:56:52of our joy, of our romance,

01:56:56of using his words to say what we can't say

01:57:01through his song and his work.

01:57:05Maestro, I'm going to miss you a lot.

01:57:17They put her so we could do this.

01:57:19A Venezuelan historical gesture.

01:57:22Oh my God.

01:57:24Oh my God, my life.

01:57:27No one wanted Puma to leave.

01:57:30And on top of that, he leaves with this woman's desire.

01:57:33And she's not humble, not affectionate, not empathetic, not human.

01:57:38Not anything.

01:57:40Well, Puma, we're very sad.

01:57:43The truth.

01:57:46Because we have a lot of love for him.

01:57:49In addition to all the learning that he has given us.

01:57:53A man that we admire a lot.

01:57:57That we grew up listening to his songs.

01:58:01That he came here to make a dream come true, to cook.

01:58:05That he gets to this point in the competition

01:58:09putting in effort.

01:58:12Always with so many occurrences.

01:58:15And that he leaves a great mark

01:58:19here in the kitchen of Toast Chef VIP.

01:58:22But also a great mark in our hearts.

01:58:26He leaves us a great void.

01:58:28But I know that Puma will continue to shine

01:58:31and will continue to give a lot to talk about

01:58:33and will continue to make his dreams come true.

01:58:35Being resistant and constant, as you showed here.

01:58:39That despite your age, look at how you handle yourself.

01:58:42With that dominance.

01:58:43And above all, with that emotional intelligence.

01:58:47A lot to learn, Puma, from you.

01:58:50Thank you.

01:58:52He has given us life lessons every day.

01:58:55Even now that he has had relationships with Alicia.

01:58:58He has given us a class of elegance

01:59:00on how to deal with a person who insults you or treats you badly.

01:59:06Alicia!

01:59:08We are here in the cellar.

01:59:10In a good mood.

01:59:11It hurts to see this situation.

01:59:17Well, Puma.

01:59:19I really like music.

01:59:22And there is a song that always reaches my soul,

01:59:25which is something dies in the soul when a friend leaves.

01:59:28Have you heard it? The Sevillana?

01:59:30Yes.

01:59:36I liked having you because you gave balance.

01:59:42Thank you.

01:59:50I feel that spending time with Puma

01:59:55has been one of the great gifts that this competition gave me.

02:00:00You could be a perfect believer,

02:00:04with all your trajectory,

02:00:06and you are really one of the most humble people I have ever met.

02:00:09And that makes you what you are.

02:00:12I am sad, but I am happy to have coincided.

02:00:16And thank you for being so, so kind.

02:00:19And for being so nice, because you are very funny, really.

02:00:24Thank you very much, Puma.

02:00:26Thank you.

02:00:28Life is so complicated,

02:00:31you have to take it with humor.

02:00:33Laughing expands us, like love.

02:00:36Love expands us, like the ocean, like the air, like the water.

02:00:42Puma, you are like the father here of all,

02:00:45and I thank you, Carmen Villalobos, personally,

02:00:49because you always gave us sanity,

02:00:53gentleness,

02:00:55respect, which is very important.

02:00:59You are people first of all,

02:01:02and I value that very much.

02:01:04Thank you for your advice, for your words,

02:01:07and I think that whatever I say to you,

02:01:09stays short of all the words you always say to us.

02:01:14The goodbyes are horrible,

02:01:17especially coming from Puma.

02:01:20And the truth is that the situation hurts me a lot,

02:01:23about Alicia, right?

02:01:25The truth is that I don't understand her.

02:01:27Colonel, you saw him, right?

02:01:29Yes.

02:01:31You saw him when I tried to apologize to him,

02:01:32and he told me to stay away from him.

02:01:34You saw him, were you there?

02:01:36No, I wasn't there.

02:01:38Regardless of what happened,

02:01:40I think NOVA has always taught us all

02:01:42to respect the elderly.

02:01:44I think NOVA represents

02:01:47us,

02:01:49as Venezuelans,

02:01:51as colleagues.

02:01:57I love you very much.

02:01:59I love you too.

02:02:02I love you too.

02:02:05I'm going to miss my husband in jail, sincerely.

02:02:08He was like our grandfather to all of us.

02:02:11Thank you, thank you for everything.

02:02:13Thank you.

02:02:15May God bless you, always.

02:02:17It's a privilege.

02:02:19It hurts me so much that Puma, well,

02:02:21leaves because you're always going to remember his things,

02:02:25his words,

02:02:27the conversations.

02:02:29Ay, ay, ay.

02:02:32He taught me a great lesson,

02:02:35that it's never too late

02:02:38for you to fulfill your dream.

02:02:41Thank you.

02:02:43For bringing the Holy Spirit to this world.

02:02:45Amen.

02:02:47His look was telling me,

02:02:49it's going to be okay, Rosy, don't worry.

02:02:53I'm going to miss thousands of things.

02:02:56My dear.

02:02:58You know I love you very much, Puma.

02:03:00Seriously.

02:03:02You're like a father, you know?

02:03:04I swear, I don't know if I should cry or laugh,

02:03:07but I'm going to miss Puma a lot, really.

02:03:10If I didn't do this,

02:03:12I wouldn't have met you personally.

02:03:14You knew about me, but I didn't know about you.

02:03:17I thank God, life,

02:03:20Telemundo,

02:03:22for making me a part

02:03:24of this beautiful thing,

02:03:25which is gastronomy,

02:03:27which I didn't know at all.

02:03:30And my life will be, of course,

02:03:32before and after Top Chef.

02:03:37It's a blessing for me

02:03:39to have been here

02:03:41and to share with you.

02:03:44I love you.

02:03:46I love you.

02:03:49Those tears

02:03:51moved me a lot.

02:03:52They're tears of happiness,

02:03:54not of sadness.

02:03:56It's happiness

02:03:58that I was able to meet you.

02:04:00And I don't want to hear

02:04:02Carmen's lips

02:04:04telling me to take my knife and leave.

02:04:06Carmen,

02:04:08I'm going to take my knife.

02:04:10Sir, if the production scolds me like this,

02:04:12I promise I won't tell them.

02:04:14Okay.

02:04:16Puma, we're going to miss you a lot,

02:04:18a lot.

02:04:20And I think you're going to be remembered

02:04:22with great affection

02:04:24by us,

02:04:26and of course, I'm sure

02:04:28by you at home.

02:04:30Can I say something?

02:04:32Yes, ma'am.

02:04:34If they scold me, I don't care.

02:04:36Tell me.

02:04:38It makes me very sad

02:04:40to see something I saw today.

02:04:42We don't know how much we have here.

02:04:44We haven't bought anything.

02:04:46Sometimes we don't say goodbye to people

02:04:48and we don't know what can happen

02:04:50because it has happened to me.

02:04:52Sometimes it's better not to get involved

02:04:54in matters that are not

02:04:56of your concern.

02:04:58Alicia,

02:05:00don't lose this, please.

02:05:02Belen, listen to me.

02:05:04I heard.

02:05:06So that this doesn't become a show.

02:05:08I know, but I would like...

02:05:10I tried to get close to him a few minutes ago

02:05:12and tell him, Puma, I love you very much.

02:05:14And he told me, follow your path,

02:05:16follow your path.

02:05:18Then nothing happens.

02:05:20I understand, Puma.

02:05:22I'm leaving here with great pleasure.

02:05:24I respect him very much.

02:05:26What do we do?

02:05:28Nothing.

02:05:30You know, you asked her

02:05:32when she was with her.

02:05:34Never.

02:05:36Because she never stops talking.

02:05:38She's never inside herself.

02:05:40I have nothing against you.

02:05:42I don't.

02:05:44I was disrespectful to you, right?

02:05:46I feel the same way.

02:05:48You never came to apologize.

02:05:50Right now I did.

02:05:52Who am I to not forgive?

02:05:54I forgive you, Alicia.

02:05:56But I hope you find yourself

02:05:58sometime

02:06:00inside yourself.

02:06:02Well, I would like to hug you.

02:06:06I really hope that at some point

02:06:08she finds the peace and introspection

02:06:10she needs

02:06:12to heal that.

02:06:14Because this thing of fighting with everyone

02:06:16I think it ends up affecting you

02:06:18a lot more than others.

02:06:20Belen, dear.

02:06:22I love you.

02:06:24I hope he does too.

02:06:26I hope he doesn't leave this world

02:06:28without a little more humility.

02:06:30Even if you don't believe it,

02:06:32inside my prayers

02:06:34you will be.

02:06:36How nice.

02:06:38Well, guys, I'm going to grab my knife.

02:06:40I love you.

02:06:42God bless you, sir.

02:06:44Don't go alone.

02:06:46Thank you.

02:06:48We're all going to help you.

02:06:50My knife.

02:06:57Inside all this sadness

02:06:59the truth

02:07:01came out beautifully.

02:07:03Worthy

02:07:05of Puma.

02:07:14Thanks to the production

02:07:16because

02:07:17they gave me the privilege

02:07:19to take my knives

02:07:21and leave

02:07:23with a farewell

02:07:25that looked like a mariachi

02:07:27behind me.

02:07:29And that is indelible for me.

02:07:37Thank you, thank you

02:07:39Maestro Puma

02:07:41for being part of

02:07:43Top Chef VIP season 3

02:07:45stays in the hearts

02:07:47of all of us

02:07:49and I'm sure the public too.

02:07:51We love him very much

02:07:53and we will miss him

02:07:55but we will see each other

02:07:57in another project, first God.

02:07:59You have three minutes

02:08:01to taste, touch, smell.

02:08:03Is it chicken or pig?

02:08:05It's not easy.

02:08:07Do you think I'm going to copy that?

02:08:09You're crazy.

02:08:11Karim, you're going to look bad.

02:08:13Shut up, man.

02:08:15I'm not going to leave.

02:08:17Shut up.

02:08:19I want to talk to you, Alicia.

02:08:21All of this has been so unpleasant.

02:08:23I wanted to say in public

02:08:25I'm sorry, no, I'm sorry

02:08:27because only God forgives.

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