AIRED ON 1/12/2017
Season 14 : Episode 7
AIRS ON 1/19/2017
Season 14 : Episode 8
It's a double elimination today, one in each challenge. First the chefs are charged with refreshing tired culinary trends, then they face an Elimination Challenge at one of New Orleans' oldest historic restaurants that also launched one of the judge's careers.
Quickfire Challenge: Create a Dish That Reinvents a Popular Food Trend
Elimination Challenge: Replicate a Classic Commander's Palace Dish
A back-to-basics Quickfire tests the contestants' knife skills. In the Elimination the chefs create their versions of memorable Top Chef dishes, and two of them must go head-to-head for survival.
The contestants make their versions of drumsticks for guest judge Questlove. Later, they cater an event for the incoming freshman class at Louisiana State University.
The final three contestants arrive in Mexico only to discover there are really four contestants as the winner of Last Chance Kitchen is announced. Then they must make a dish that uses food to match an artist's vision.
The chefs try their hand at Louisiana-style hot sauce, and then cater their own boucherie—including butchering the 300-pound pig.
Anthony Mackie joins the judges as they evaluate the chefs' home-inspired dishes.
The chefs make a Hunger Games-style dash in the Quickfire to get the best possible international dumpling to cook for the challenge. Next, they team up with either Tom or Emeril to cater a Creole- or Italian-inspired Thanksgiving dinner for a charity association.
Guest Judge: Dana Cowin
Quickfire Challenge: Create an Authentic International Dumpling
Elimination Challenge: Create a Thanksgiving Meal Inspired by Chef Tom & Chef Emeril
The chefs travel back to San Antonio, which is fitting because the Quickfire is on the move, too, except it's the ingredients that are moving. Next, the chefs must access the darkness inside of them when they are asked to create "evil" on a plate.
Guest Judges: Eric Ripert, Charlize Theron
Quickfire Challenge: Create a Sophisticated Dish Using 3 Ingredients from Conveyor Belt
Elimination Challenge: Create a Dish for a 7 Course Gothic Fest Fit for a Queen
Fresh off their first elimination, the chefs must regroup without a break and begin an overnight gumbo challenge with a personal twist. and end the day in food trucks, catering for Habitat for Humanity's workforce.
Guest Judges: Leah Chase, Susan Spicer
Quickfire Challenge: Make a Gumbo Inspired by Your Heritage
Elimination Challenge: Make Lunch in a Food Truck for Habitat for Humanity
Tonight the chefs acquaint themselves with the Creole tomato—a fruit unique to Louisiana—and use it in the Quickfire. For the Elimination they must cater an event for chefs from some of the region's most up-scale restaurants.
Guest Judge: John Besh
Quickfire Challenge: Create a Dish Highlighting the Creole Tomato
Elimination Challenge: Create a Farm Fresh Dish Using Philadelphia Cream Cheese
The cast and chefs gather together with host Andy Cohen to review the season, catch up with the chefs, and answer some of the most burning questions left over from their time in the District of Columbia- perhaps even Peagate will be put to rest. Finally, Andy will announce the theme and contestants for season eight.moreless
The final two chefs compete at Tom Colicchio's Craftsteak Las Vegas to cater a dinner for respected chefs. The real challenge for the chefs, however, is inspiring the people who work for them, and the choice of employees may derail the entire competition.
Guest Judge: Lorraine Bracco.
Quickfire Challenge: There is none in this round.
Elimination Challenge: Create and Serve a Five Course Tasting Menu for Eight, Incorporating the Provided Wines.
Each of the last two chefs takes over a Vancouver restaurant where he or she is responsible for a four-course dinner that will be served to the judges and some surprise guests. But first, 11 chefs vie for the eight sous chef spots by cooking a dish to entice the finalists in a blind tasting.
Quickfire Challenge: Create a Dish to Earn Spot As Sous Chef for the Final Cook
Elimination Challenge: Create Four-course Tasting Menu & Restaurant of Your Dreams
First the chefs demonstrate their butchering skills on a carcass, then they board a time machine where they must recreate a menu from the 1950s in honor of one of the oldest restaurants in Seattle. The competition is extra stressful because they face their first double elimination.
Guest Judge: Naomi Pomeroy - Quickfire
Quickfire Challenge: Butcher a Cut of Beef & Create a Dish in One Hour
Elimination Challenge: Revive Original Canlis 1950 Menu
The Quickfire includes a game of musical chairs, but the prizes are food. Next the contestants immerse themselves in the New Orleans music scene as they cater a Jazz festival.
The contestants attempt perfect fried chicken in the elimination, but first they must demonstrate their sushi skills.
The chefs compete for a special prize in the Quickfire, and then they must show how New Orleans has affected their cooking.
The finalists cook "the most important meal of their lives" for the judges to determine which will be crowned Top Chef.
Guest Judges/Sous Chefs: April Bloomfield of The Spotted Pig, Dan Barber of Blue Hill, and Eric Ripert of Le Bernardin
Special Guest Judges: Alfredo Ayala and Tim Zagat
Final Challenge: Create a Traditional Four Course Tasting Menu
The four remaining contestants cook for some of Napa Valley's most respected chefs using dream ingredients, but not before they try to elevate common junk foods to uncommon gastric delights.
Guest Judge: See notes section
Quickfire Challenge: Reinvent a Junk Food Standby
Elimination Challenge: Create a Truffle Dish for Fine Wine
Attention to detail will be rated during this round. The chefs are asked to create a tidbit from not so tidbit-y choices, and then must serve a meal to kids at a fitness camp.
Guest Judge: Suzanne Goin
Quickfire Challenge: Create an Amuse-Bouche
Elimination Challenge: Create a Meal That Does not Exceed 500 Calories
The new contestants are introduced and then must cook with one of three proteins native to the Louisiana swamp: alligator, turtle, or frog.
Quickfire Challenge: None
Elimination Challenge: Create a Dish Highlighting a Louisiana Delicacy
Wolfgang Puck drops by early for the Quickfire, and then the chefs cater a Seattle foodie event.
Last season's relay race is back as the eight remaining chefs show off their speed and skills in set up, then they cater a wedding that takes sides.
Guest Judge: Gale Gand- Elimination Challenge
QuickFire Challenge: Mise en Place Relay Race
Elimination Challenge: Cater a Wedding
The chefs cook the best meal of their lives.
The most brutal challenge is back with a few additions. Tonight the teams not only have to conceptualize, decorate and execute a menu for their restaurants, they must also design signs, logos and other accessories never before required in the challenge. Plus, for the first time, the challenge will be gender-based, and the women's preoccupation with Beverly could derail everything.
Guest Judge: None
Quickfire Challenge: None
Elimination Challenge: Create a 3 Course Menu for 100 Guests
The contestants cater an event for a local sports team after they shuck and serve oysters for Chef Lagasse.
The 12 contestants are introduced.
Guest Judge: Hubert Keller.
QuickFire Challenge: Survive 30 Minutes on the Line under the Critical Eye of Hubert Keller in His Restaurant Fleur de Lys.
Elimination Challenge: Cook Signature Dish.
Ted Allen of Queer Eye for the Straight Guy helps to create the pressure - both time and budget - that is woven throughout this round's challenges, and a last-minute surprise throws everyone into disarray.
Guest Judge: Ted Allen.
QuickFire Challenge: Three Dollar Appetizer.
Elimination Challenge: Cater a Dinner Party for Ted Allen.
The five remaining contestants compete in interconnected challenges that concern a Commitment Ceremony reception.
Guest Judge: Marcy Blum
Quickfire Challenge: Design a Wedding Reception Menu, Sketch a Wedding Cake and Create a Sample Cold Prawn Canapé in 90 Minutes
Elimination Challenge: Cater a Wedding Reception in Less than 16 Hours
Competition for a spot on a restaurant menu transitions to competition between two faux restaurants created by the remaining six contestants, where the big prize is a chance to go to the Cannes Film Festival.
Guest Judge: Jeffrey Chodorow.
Quickfire Challenge: Craft an Original Sandwich in 30 Minutes.
Elimination Challenge: Create a New Restaurant Concept.
It's all about presentation in Round Two. The contestants' creativity is challenged in the Quickfire, and then the chefs must come up with some very interesting desserts in the Elimination Challenge that takes place at a sex shop.
Guest Judge: Elizabeth Falkner
Quickfire Challenge: Fruit Plate Presentation.
Elimination Challenge: Sexy Dessert Presentation.
It's not just restaurant wars tonight, it's also gender wars when the women are pitted against the men to create a restaurant from the ground up.
The cruise ship arrives in Juneau, Alaska, and the remaining contestants must immerse themselves in the local fishing industry for both challenges. First up is a Quickfire that is all about one of Alaska's best-known exports, King Crabs. Next, the chefs must make their renditions of a local dish, salmon and sourdough. With only three spots available in the finale, each chef will need to execute perfect dishes.moreless
The final two contestants battle for the title of "Top Chef."
Guest Judge: Hubert Keller
Final Challenge: Cook the Best Five Course Meal Each Chef Has Ever Prepared in His Life.
Pee Wee Herman drops by for breakfast and lunch today. First, the chefs must show their creativity with a pancake stack in the Quickfire. Then, they are armed with just $100 and a bicycle to navigate San Antonio's streets where they must purchase ingredients and negotiate prep space in strange kitchens, all for dishes to wow Pee Wee in the Elimination.
Guest Judge: Pee-Wee Herman
Quickfire Challenge: Make Pancakes in 20 Minutes
Elimination Challenge: Make a Family Lunch for Pee-Wee Herman
The chefs combine learning with cooking tonight when they use Nathan Myhrvold's Modernist Cuisine to influence their Quickfire dishes. Next, they team up for a sleepless barbecue challenge.
Guest Judge: Nathan Myhrvold
Quickfire Challenge: Create a Dish That Illustrates Modernist Cuisine
Elimination Challenge: Cook Barbeque for 300 Guests at the Salt Lick
The chefs prepare dinner for an illustrious panel of guest diners who will help determine the finalists, but first they must get through a Quickfire with two twists- one at the beginning, and one in the middle- both assigned by the competition. Unfortunately, this will not be the only surprise they are dealt, as the Elimination turns into a sudden death match.
Guest Judges: Wolfgang Puck, Masaharu Morimoto, Michelle Bernstein, Melanie Dunea
Quickfire Challenge: Chefs Must Assign a c Top Chef Quickfire to One of Their Competitors
Elimination Challenge: Chefs Must Create a Last Supper for Three Culinary Icons
Twenty-one chefs gather in Los Angeles, Nevada, Beverly Hills, and Atlanta to compete for fifteen spots in the competition. They are divided into groups of five or six and assigned to one of the judges' restaurants in which they will prove their skills in the real-world with basic challenges, ability to handle themselves in a kitchen, and their interaction their fellow potential competitors.
Colicchio Tasks: Stuff & Shape Tortellini, Break Down Whole Ducks, Filet & Portion Salmon, Filet Black Bass, and Butcher Whole Chickens
Lagasse Task: Make a Bowl of Soup
Puck Task: Make an Omelet with Perfect Presentation
Acheson Task: Create a Beautiful Salad
Two weeks after the heats the fifteen chefs who qualified gather in Seattle. Though all of them are excited and committed to winning the title, they are about to learn the first lesson of Top Chef: there's always a twist. This time it's a major change to the game and occurs halfway through the round. The Elimination brings unlabeled proteins and planning a dish that will impress an acclaimed chef.
Guest Judges: Josie Smith-Malave, Chris "CJ" Jacobsen, Stefan Richter and Tom Douglas
Quickfire Challenge: Each Team Must Create a Dish That Highlights Local Shellfish
Elimination Challenge: Make a Dish Using Regional Ingredients for Legendary Seattle Chef, Tom Douglas
An early morning Quickfire at Pike Place Market has ramifications for the Elimination Challenge as the teams must showcase the rare ingredients they bought in their dishes.
The contestants begin the day on the road as they travel to Dallas, and Padma decides to test their creativity with canned goods in the roadside Quickfire just to keep things in theme. Then it goes from rags to riches as the chefs must shift gears to cater a dinner party in an exclusive Dallas suburb.
Guest Judge: John Besh
Quickfire Challenge: Create a Dish Using the Ingredients Inside the Survival Kits
Elimination Challenge: Create a Course for a Progressive Dinner Party
The chefs cater a homecoming party for two married celebrities, but first they must apply the Golden Rule to the holidays in a Quickfire based on their families and whether they can share.
From Quickfire teams to Elimination head-to-head challenges, this will not be an easy day for the remaining chefs. First up is a timed Quickfire mise en place race where teams must not only prep, but also cook their ingredients. Then they are off to a charity block party where one-to-one cook-offs leave everyone vulnerable to elimination.
Guest Judge: Cat Cora
Quickfire Challenge: Prep All Ingredients & Make a Dish with the Remaining Time
Elimination Challenge: Create the Best Dish for a Healthy Choice Block Party
The chefs test their version of Ethiopian cuisine with Top Chef Masters' Marcus Samuelsson, and then must create a dish inspired by one of the foreign embassies there in the district. Quickfire Challenge: Create an Ethiopian-inspired Dish Elimination Challenge: Create a Dish Inspired by a Specific Country Round Eight
Tom Colicchio takes it home to his very first restaurant tonight as the chefs are asked to serve more than just judges- although the customers' opinions may make them long for the tried-and-true.
The contestants hit the road again, this time for the capital. Once they arrive at Austin's Le Cordon Bleu's kitchen, the chefs must adapt quickly in the Quickfire when their cooking mashes up with social networking and they receive challenge twists via Twitter. Later, they will each be able to pay homage to the person who inspired him or her to become a chef when they are asked to create dishes in their honor.
Guest Judge: Patti LaBelle
Quickfire Challenge: Top Chef Fans "Tweet" Instructions for Chefs
Elimination Challenge: Make a Dish to Honor Your Cooking Inspiration
29 chefs gather at the Alamo in San Antonio, Texas, to compete for 16 slots in the 9th season of Top Chef. Tonight they are divided into three groups and must master their challenge to move forward. Some will know their fate immediately and receive a chef coat or be sent home. Others will be on the "bubble" and must compete and be judged again before they know their fates. Yes, it's bigger in Texas, but it's also hotter and harder, too.
Group 1 Qualifying Challenge: Prepare a Dish Using One Cut of a Pig
Group 2 Qualifying Challenge: Prepare a Dish Using the Same Ingredientmoreless
A Quickfire where the chefs tackle a wrapped pantry starts the day off shiny. Then, they must gear up for head-to-head challenges in the Elimination.
The contestants spend two long, spicy and Texas-themed days cooking. First up is a dish that uses chili pepper, but the chefs must choose carefully- the winning dish is awarded a cash prize based on the heat of the pepper used. Next, they divide into teams to create unique chilis that will satisfy the Tejas Rodeo Company participants. Of course, this means a scramble for space, ingredients and cooking appliances back at the house.
Guest Judges: Mary Sue Milliken and Susan Feniger
Quickfire Challenge: Create a Dish Highlighting One Chili Pepper
Elimination Challenge: 1. Team Chili Cook-off 2. Repurpose Losing Chili into Winning Dish
The chefs begin the day with shots of tequila, and then must cook for an all-star table of chefs when they cater a game night event for Tim Love's friends. Unfortunately, the random pairing of teams may work against some as tonight's twist is a double elimination.
Guest Judge: Tim Love
Quickfire Challenge: Create a Dish That Pairs with the Tequila of Your Choice
Elimination Challenge: Cook One Course for a Game Dinner
The contestants mix it up with Rick Bayless tonight as they dress up street food, and then take to the streets themselves to cater a community event.
Guest Judge: Rick Bayless
Quickfire Challenge: Create an Upscale Taco
Elimination Challenge: Mealstogether.com Block Party Challenge
Location, location, location! The remaining chefs travel to Hawaii for this round, and must use food native to the island for a luau that ends with naming the final contestants.
Guest Judge: Alan Wong
Quickfire Challenge: There Is None in This Round
Elimination Challenge: Prepare a Birthday Luau, Reformulating Traditional Luau Fare into Each Chef's Own
The Quickfire is a contest over the best Po' Boy the chefs can create. Later, each must create a dish that reflects their culinary visions.
The return of an eliminated chef from Top Chef: Last Chance Kitchen is only the beginning of tonight's trials for the contestants. A blindfolded pantry raid for the Quickfire is next, and then the chefs are tasked with creating dishes that will not only impress the judges, but honor the chefs who trained them.
Guest Judge: None
Quickfire Challenge: Find Ingredients While Blindfolded & Then Cook a Dish
Elimination Challenge: Make a Dish to Impress Your Mentors
The contestants cater a dinner for the chefs in the Macy's Culinary Council, but first they must make it through the QuickFire where Lady Luck again holds all the cards... or rather reels. Guest judge: Tyler Florence.
Night two of heats for the coveted contestant slots begins with 10 competitors, 10 ingredients, and only five chef coats left. Once again, those who excel in the challenge get a chef coat immediately, and those who bomb are sent home. The remaining hopefuls on the "bubble" participate in a cook-off for the last coats with last week's four who are still waiting in the Stew Room for their second chance.
Group 3 Qualifying Challenge: Choose One of the 10 Ingredients and Then Create a Dish in the Amount of Time on Your Clock
Qualifying Challenge Final Cook Off: Prepare a Dish Using Any Ingredients in the Kitchenmoreless
The remaining contestants board a cruise ship bound for Alaska. But there is no rest for the weary; the challenges that highlight their trip require ingenuity and skill. First, they must create an appetizer from iceberg lettuce and then they wrap up the day with a unique take on surf and turf.moreless
The two remaining chefs arrive in Los Angeles and cook for one of their final challenges.
There are four chefs and only three spots for the final round, and the contestants know it as they travel to Puerto Rico for the next two challenges.
Guest Judge: Wilo Benet
Quickfire Challenge: Make Two Frituras featuring Plantains
Elimination Challenge: Use a Whole Pig to create Dishes for a Governor's Mansion Event
Tonight's Quickfire is all about the cold, but the Elimination warms up things with emotions that are started by Chefs Lagasse and Choi's sample meal. Unfortunately, emotions take over on of the contestants and only two move forward to the finales.
The contestants compete in a version of a blind Quickfire where they must cook using foil-covered ingredients and cooking utensils chosen for them. For the Elimination they cater a TV star's Halloween party in which they make dishes that are not only themed, but vegetarian—most chefs' Waterloo.
Guest Judge: Lea Michele
Quickfire Challenge: Create Dishes Using Items Covered in Reynolds Wrap
Elimination Challenge: Cater a Spooky Halloween Party
A Quickfire involving chocolate is first up for the three remaining chefs. Then they visit a local farm from which restaurants in the area purchase their produce. From there the chefs must create a progressive menu as a team, knowing one of them might be packing their knives.
Andy Cohen hosts an hour with the cast and chefs as they recall the season and answer questions.
The contestants face a master chef in the Quickfire. Then they must concentrate on combining two of the major historical influences of the modern city: France and Spain.
The contestants settle into their new home kitchen at Dallas' Le Cordon Bleu. The collegial atmosphere seems appropriate, since the Quickfire asks them to regress to sauciers. Next, they must prepare steak for some of Texas' most discerning palates, at least beef-wise, the attendees of the Cattle Baron's Ball.
Guest Judge: Dean Fearing
Quickfire Challenge: Personalize Your Mother Sauce
Elimination Challenge: Create a Four Course Steak Dinner for Cattle Baron's Ball
The chefs celebrate their time in Boston with two challenges. First they must get creative with beans, and then they must venture outside their cooking comfort zones. The loser will be the final Last Chance Kitchen contestant.
Tonight the chefs are asked to create a dish using rattlesnakes. Later, they will cater a girl's quinceañera celebration.
Guest Judge: Johnny Hernandez
Quickfire Challenge: Create a Dish Using Rattlesnake
Elimination Challenge: Cook for Family & Friends at Blanca's Quinceañera Party
The three remaining chefs travel to Vancouver. There, they play a tag-team Quickfire with an assist from some Asian master chefs. Next, they are asked to combine Texas and Vancouver into a cocktail and dish that best exemplifies each of their transitions from the Southwest heat to the Northwest cold.
Guest Judge: None
Quickfire Challenge: Team up with a Top Chef Master to Create an Asian Inspired Dish
Elimination Challenge: Create One Dish & One Cocktail for "Fire & Ice" Party
British Columbia is the location for the final challenges, and tonight's events take full advantage of Whistler's Olympic history as the four remaining chefs must prove themselves adept at very little cooking as the focus shifts to their adaptability and sports skills.
Guest Judges: Gretchen Bleiler, Jon Montgomery, Cammi Granato
Quickfire Challenge: None
Elimination Challenge: Event #1 – Peak 2 Peak: Create a Dish While Riding in a Moving Gondola, Event #2 – Ice Blocks: Create a Dish Using Ingredients That Are Frozen in Ice, Event #3 – Ski & Shoot, Then Create a Dish with the Ingredients Won
The last three contestants arrive in Las Vegas, but a twist in the competition and a grueling challenge awaits them.
Guest Judge: Hubert Keller.
Quickfire Challenge: Prepare Orders for MGM Grand Room Service Customers.
Elimination Challenge: There is none in this round.
The contestants design and create competing pop-up restaurants.
The remaining two chefs battle for the title by creating pop-up restaurants.
The contestants get an early morning visit at the house where they learn there will be no Quickfire or immunity. Their long day begins with an immersion into Vietnamese cuisine via visits to eateries, docks and markets in New Orleans East, all so they can put their own spins on traditional dishes.
Guest Judge: Eddie Huang
Quickfire Challenge: None
Elimination Challenge: Work in Teams to Create a Vietnamese-inspired Meal
Top Chef returns to Hawaii for the final rounds. Tonight, the remaining chefs must deal with Spam in the Quickfire.
NEXT EPISODE AIRS 1/19/2017 AT 10PM ON Bravo