The highly anticipated second episode of Top Chef Season 22 premiered on March 20, 2024, showcasing the culinary talents of aspiring chefs through two intense challenges. The episode kicked off with a Quickfire Challenge that revolved around the beloved Canadian dish, poutine, followed by an Elimination Challenge where the chefs were tasked to create an elaborate seven-course brunch featuring maple syrup as the star ingredient.
Bailey Faces Elimination in Top Chef Season 22
During the Elimination Challenge, Bailey encountered significant difficulties while preparing her maple tart. The judges delivered critical feedback, highlighting that her dessert was not baked properly and lacked a pronounced maple flavor. Kristen Kish remarked that the primary taste was overwhelmingly flour rather than the intended maple, while guest judge Daniel Boulud mentioned that Bailey’s addition of honey overshadowed the main ingredient.
Henry also found himself among the bottom competitors due to his dry fried chicken, crafted from leftover oil from Zubair’s winning tandoori fried chicken. Although his dish was deemed lacking in crispiness, the judges acknowledged its some positive aspects, allowing him to remain in the competition. Ultimately, Bailey’s dish was considered the weakest, leading to her elimination. However, she will have an opportunity to compete for a return to the main show in ‘Last Chance Kitchen.’
Highlights from Episode 2 of Top Chef Season 22
The Quickfire Challenge, judged by special guest Sarah Levy, required contestants to recreate poutine. Kat, a competitor from Wisconsin, showcased her regional expertise with a dish that included cheese curds, crispy potatoes, and mushroom sauce. Kristen Kish praised her background, stating:
“You’re from Wisconsin — you know a cheese curd or two.”
In a thrilling finish, Shuai emerged victorious with his innovative three-cheese sauce and soy sauce fondant potatoes, earning a $5,000 prize while Kat secured a spot in the top three with her dish.
The Elimination Challenge divided contestants into two teams: Brown and Green. Each team was tasked with preparing a creative brunch consisting of seven courses that utilized maple syrup. Adding an exciting twist, teams were allocated $50 to purchase unexpected ingredients for their rivals. The Brown Team opted for pre-cooked lasagna and truffle oil, while the Green Team selected pre-cooked pizza and assorted chocolates.
Throughout the cooking segment, numerous contestants faced obstacles. Bailey’s mixer malfunction led her to redo her tart dough, and Corwin struggled with his chawanmushi due to mistakenly leaving plastic wrap on his dish. Several competitors also raced against the clock to complete their plating.
The Brown Team showcased their dishes first, with Zubair’s tandoori maple-fried chicken paired with a scallion corn cake winning the judges’ praise and earning him immunity for the next challenge. Shuai’s creative interpretation, toad in the hole, which incorporated pizza from the sabotage twist, received commendation as well. Paula impressively integrated candy into her French toast topped with candy corn cream anglaise and peach gummy Italian meringue.
From the Green Team, Kat’s congee with maple bacon chili crisp stood out, garnering a noteworthy mention from Sarah Levy:
“Though I’d never think to order it from a menu, the congee was delicious.”
Tom Colicchio added that it was “a great hangover food.” Despite the accolades for Kat’s dish, the judges ultimately concluded that the Brown Team had showcased superior use of maple syrup, resulting in the Green Team facing elimination—culminating in Bailey’s departure.
Despite her exit, Bailey will compete in ‘Last Chance Kitchen,’ where chefs who are eliminated have a chance at redemption to return to the main competition.
For fans wondering when to catch the latest episodes, Top Chef airs every Thursday at 9 PM ET on Bravo.