Top Chef: Last Chance KitchenSeason 3
As they vie for "Top Chef" title, ousted chefs battle "Last Chance Kitchen." The one with the least impressive dish must leave for good, while the victors move one step closer to rejoining the main competition.
Where to Watch Top Chef: Last Chance Kitchen • Season 3
12 Episodes
- Ramon vs. Jason vs. Aaron vs. Bret vs. JanineE1
Ramon vs. Jason vs. Aaron vs. Bret vs. JanineChallenge: The chefs were allowed to cook any dish. Aaron: Balsamic Marinated Rabbit Leg with Corn Fricasee & Creole Tomatoes. Bret: Seared Bass with Ratatouille & Mascarpone Polenta. Janine: Fried Oysters with Southern Vegetables & Creole Mustard Aioli. Jason: Suzuki Crudo with Corn, White Chocolate & Yuzu Nectarine. Ramon: Grilled Lemongrass Prawns with Kale, Nori & Peach Salad. - Janine vs. PattyE4
Janine vs. PattyChallenge: The chefs created dishes highlighting onions. They were required to chop up a tub of onions before they could start on the challenge itself. In addition, they could not do any additional prep work once they started cooking. Janine: Pork Loin with Apple Rolls, Goat Cheese, Bacon & Caramelized Onion Patty: Grilled Pork Loin with Confit Potatoes, Andouille Sausage & Onions - Janine vs. LouisE5
Janine vs. LouisChallenge: The chefs were given $25 to spend at a farmers' market. They were allowed to keep only three of their purchased ingredients, and given only 20 minutes to prepare a dish. Janine: Catfish with Potato, Asparagus & Saffron Sauce Louis: Olive Oil Poached Prawns with Tomato & Fennel Bi - Louis vs. SaraE6
Louis vs. SaraChallenge: The chefs made savory dishes featuring mascarpone. They were blindfolded for 10 minutes in the middle of the challenge and had to instruct a sous-chef (Jason for Louis, Janine for Sara) on how to continue preparing their dishes. Louis: Mascarpone Poached Snapper with Beech Mushrooms, Snap Peas & Potato Sara: Mascarpone Polenta with Agrodolce Mushrooms & Swiss Chard - Louis vs. TravisE7
Louis vs. TravisChallenge: The chefs made dishes highlighting Asian ingredients, including three out of the following: tripe, sea cucumber, Humboldt squid, chicken feet, duck feet, pork tongue, dried shrimp, and Chinese sausage. They were given 45 minutes for the challenge. Louis: Braised Tripe, Dried Shrimp & Chinese Sausage with Bamboo Shoots & Bok Choy Travis: Bitter Melon Soup with Squid Cakes - Louis vs. JustinE8
Louis vs. JustinChallenge: The chefs made dishes highlighting ingredients from their opponent's home region; Louis used ingredients from Louisiana, while Justin used ingredients from Northern California. Justin: Grilled Sardine with Roasted Corn & Sherry Vinaigrette Louis: Redfish Almondine with Corn Puree & Crawfish Sauce - Louis vs. BrianE11
Louis vs. BrianChallenge: The chefs made dishes using the skin and bones from various animals. They had 45 minutes to prepare their dishes. Brian: Seared Eggplant with Chicken Broth, Oyster Mushrooms & Chicken Skin Louis: Bouillon, Crispy Chicken Skin, Roasted Vegetables & Olive Oil Poached Egg Yolk - Louis vs. CarlosE12
Louis vs. CarlosChallenge: The chefs made dishes showcasing a fresh Hawaiian fish. They had an hour to prepare their dishes, which were tasted blind by Tom Colicchio, Emeril Lagasse, and the three finalists (Nicholas, Nina, Shirley). Carlos: Mahi Mahi with Mole Manchamanteles & Taro Root Louis: Braised Yellowfin Tuna with Mushrooms, Kale & Cabbage