On April 10, the fifth episode of Top Chef Season 22 aired, introducing a fresh format by replacing the typical Quickfire challenge with a real-world culinary experience. Contestants took the reins at various local restaurants in Toronto, showcasing their skills in a vibrant urban culinary landscape.
This season, themed “Destination Canada,”has consistently celebrated the rich tapestry of Canadian cuisine. Episode 5 provided a closer look at the restaurant scene in Toronto, with contestants creating over 150 diverse dishes that reflect the cultural culinary heritage of the area.
The competitors were paired into teams, forming dynamic duos: Corwin and Kat, Katianna with Caesar, Vinny alongside Lana, Shuai with Henry, and Paula teamed with Massimo. Having been eliminated earlier, Bailey made a comeback through the Last Chance Kitchen segment, partnering with Tristen for the challenge.
The teams took on various cultural cuisines, with Corwin and Kat cooking at a Portuguese restaurant, Katianna and Caesar at a Thai establishment, and Shuai and Henry at a Filipino diner. Vinny and Lana tackled an Indian restaurant while Paula and Massimo worked at a Caribbean venue. Meanwhile, Tristen and Bailey prepared dishes at a Greek restaurant.
Inside the Culinary Challenge: Episode 5 of Top Chef Season 22
Kat and Corwin’s endeavor at Mercado, the Portuguese restaurant, involved a strategy of reverse engineering traditional recipes rather than inventing new ones. They settled on creating salt cod served with arancini, aiming to capture authentic flavors with a creative twist.
On the flip side, Katianna and Caesar embraced a more experimental approach at Kiin, a Thai restaurant, where Katianna creatively dyed daikon flowers purple while Caesar prepared Thai-glazed pork. At Soulas Modern Greek, Bailey focused on crafting an olive tapenade caramel, while Tristen added a playful vibe to the kitchen as he grilled brined octopus, exclaiming:
“If I had sandals and a beer, I’d be in a good place right now.”
Shuai and Henry faced challenges at BB’s Filipino Diner, as they struggled to coordinate their ambitious use of numerous condiments. At Miss Likklemore’s, nerves set in for Massimo, especially when he disregarded Paula’s request to keep the lid on a cooking short rib. This caused a momentary rift, but Massimo eventually apologized.
Vinny and Lana, however, thrived during their visit to the Indian restaurant, Dil Se, where they successfully reimagined the establishment’s signature dish, Chicken Kamasutra, giving it their unique flair.
Judging the Culinary Creations: The Elimination of Kat and Corwin
The judges offered a range of feedback on the contestants’ dishes. Sara Bradley praised Bailey’s creation for both its taste and presentation. Meanwhile, Henry and Shuai received compliments on flavor, although Kristen raised concerns about the cooking temperature of their meat.
Vinny’s “curry hollandaise”did not impress the judges, who felt it was overshadowed by overly complex sauces. Sara pointedly remarked, “You’re looking for Top Chef; you’re not looking for Top Worked for a Bunch of People and Are Redoing Their Dishes.”
Ultimately, Kat and Corwin were sent home due to their underwhelming arancini, which the judges described as resembling a “wet fritter”and criticized for its “watery,””mushy,”and “gummy”textures. Their dish failed to reflect their true culinary potential.
Catch new episodes of Top Chef Season 22 every Thursday at 9 PM ET on Bravo to see how the competition unfolds.