Top Chef ™: World All-Stars
Season:
Week:
Elimination Challenge

The chefs were asked to create vegetable-forward dishes, where proteins served as the accompaniment. The dishes were served at the Temperate House in Kew Gardens. The guest judge was chef/director Angela Hartnett. Other diners in attendance included chef/owners Adam Handling and Brett Graham, chef patron Vineet Bhatia, and Kew Gardens botanical horticulturist Helena Dove.
Padma Lakshi: "For your first Top Chef ™ elimination challenge, we want you to create a vegetable forward dish where the protein is used more like a seasoning or an accent."
Tom Colicchio: "Vegetables are where all our flavor comes from, and more chefs are really focusing so much on produce."
Padma Lakshi: "This is an individual challenge. You'll each have £250 to shop at Whole Foods Market. Then tomorrow you'll have 2 hours to prep and cook at the Royal Botanic Gardens in Kew - a UNESCO World heritage site. You'll be serving a distinguished table of chefs from the United Kingdom. And your first guest judge of the season will be Michelin starred chef and Officer of the Order of the British Empire, Angela Hartnett."

As a family-run site, we pour our hearts into recording and transcribing cooking shows, developing tested recipes, and sharing culinary insights—all without bombarding you with ads.
Your low-cost subscription would help us cover ingredient costs and confirm that our passion project matters to you.
Please join our cooking community today.
Dishes prepared in
Top Chef ™: World All-Stars

Chef Luciana: "I also used cassava. It's a Brazilian root vegetable. It was brought to Africa by the Portuguese to help with the hunger. So I made cassava in different ways. A bisque, little pieces of cassava and tapioca, which is the cassava starch. The protein is prawns."
Judging
Tom Colicchio: "The flavor is really good. I think the cassava is really well seasoned. But the Shrimp, I don't know if you need it."

Chef Victoire: "When I was young in Congo, we were so poor that every day we ate cassava. I tried to give some flavor to cassava with cocoa butter. For protein I used scallop confit with carrots and gazpacho."
Judging
Gail Simmons: "Victoire's gazpacho was lovely."
Angela Hartness: "I really liked the cassava bread."
Helena: "I did. I liked it."
Tom Colicchio: "But I think the scallops kind of, again, were not worked into the dish."

Chef Nicole: "I made a summer bass with garden vegetables, onion soubise and fondant potato."
Judging
Brett Graham: "It all felt like an old fashioned dinner, maybe."
Angela Hartnett: "Oh, yeah. That feels very old European."
Gail Simmons: "I found it charming in its quaintness. But the fish feels completely disconnected."

Chef Gabri: "I made a reinterpretation of mextlapique. Charcoal vegetables, confit of corn, black truffle beans, pickled mushrooms and celery. But I forgot to plate my chicken emulsion. The beans were cooked in pork fat."
Judging
Adam Handling: "It looked like a lot of dried things, but as soon as I tasted that puree on the bottom, I thought it was really tasty."
Angela Hartnett: "I mean, I'm all for charring, but that just left this burnt sort of taste in my mouth."
Vineeet Bhatia: "Such a shame he forgot the espuma (emulsion). It would have actually changed the dish a lot. Taken it to a different level."

Chef Dawn: "I made a patty with onion squash with West Indian flavors, coconut broth on the outside and salad of lobster and mushrooms at the bottom.
Judging
Angela Hartnett: "I mean, listen, I'm English. We love a bit of pastry. What can I say? "
Padma Lakshi: "The pastry is what this dish is about and not vegetable."

Chef Samuel: "I made a tiger prawn carpaccio and prawn head emulsion sauce. There are different vegetables, and vegetable vinaigrette and a prawn cracker on the top."
Judging
Gail Simmons: "Samuel's carrots are cooked nicely."
Tom Collichio: "The vegetable work was actually pretty good."
Padma Lakshi: "But that fish just ate so slimy. "
Brett Graham: "I sort of picked it up and there it is. Poo pipe, if that's a professional word for it.
Padma Lakshi: "He didn't devein the shrimp."
Other judge: "I got the same thing. Not very refined. He needed to clean it."

Chef May: "I call this "garden salad". On the bottom is cured English sea bass and then there is a Thai spicy emulsion on the side."
Judging
Gail Simmons: "It was vibrant. I thought she cooked each individual vegetable beautifully. "
Angela Hartnett: "Got that heat. The heat does bring it together in the end. "

Chef Begona: "I made Tallarines of Pumpkin with Duxelles and with cream made from raw milk."
Judging
Tom Collichio: "Begona's dish. This is crazy. You eat it, and it's so interesting. And you go for another bite and say you taste something else. You go for another bite, you taste something else.
Helena: "Begona also understood the texture of what you can do with pumpkins because quite often we overcook them."

Chef Buddha: "I cooked eggplant with shrimp and shiitake, silken tofu, pickled purple korrabi. I wanted to keep it more Japanese."
Judging
Gail Simmons: "I appreciate how subtle the flavors of Buddha dish are. "
Brett Graham:"It's poached in dashi and sucks in the flavor of the broth."

Chef Dale: "I made roasted and pureed eggplant with a little tomato relish of stewed peppers with best spring lamb."
Judging
Vineet Bhatia: "Dale's was good. Aubergine (eggplant) was cooked perfectly, nice and fleshy."
Angela Hartnett: "I don't think that Dale needed the lamb."

Chef Charbel: "I wanted to use the onion as the star of the dish. I roasted and then I also did onion puree in the bottom, chicken jus on the side, and sumac tuiles"
Judging
Angela Hartnett: "Chabel's dish was much braver."
Vineet Bhatia: "Simple ingredients done technically perfectly."
Tom Colicchio: "Then I also love the fact that you take a humble onion and just raise it up to that level."
Brett Graham: "I quite like it that Charbel had a budget of £250 and spent £2.50!"

Chef Ali: "Today I have made pan-fried Sea Bass, with different textures of cauliflower and technique. Cauliflower puree with licorice, pickled cauliflower, and cauliflower couscous. "
Judging
Adam Handling: "The cauliflower was delicious. I'm not sure why the fish was there!"
Tom Colicchio: "Yes, what was the fish there for?"
Helena (Kew Gardens): "It can be scary to take the protein off the plate if you're used to cooking with it."
Angela Hartnett : "I thought it was a safe dish."

Chef Tom: "I made all kinds of variations of carrots ... blistered carrot chutney, carrot glaze, and carrot mousse. Then I made bone marrow dust and green chutney."
Judging
Gail Simmons: "Tom's dish. My first bite was a little sweet, and then my next bite was quite bitter and I loved that."
Brett Graham: "Tom's carrot fitted the brief perfectly about using vegetable forward and meat as a supporting actor."

Chef Amar: "I did an assortment of different vegetables, some glazed and some pickled, Romesco sauce, seared scallop, and an herb oil."
Judging
Tom Collichio: "I thought everyone really focused on the challenge except Amar. His scallop was clearly the star on his plate. That said, his vegetables were probably cooked better than anybody else's."

Chef Sylwia: "I made a (deconstructed) sandwich with the beetroot and goat cheese with kohlrabi reduction and bacon tomato sauce."
Judging
Angela Hartnett: "I thought she really cooked all the vegetables perfectly."
Adam Handling: "I liked the sauce. Wasn't truly a fan of the little sandwiching."

Chef Sara: "I made cover crops with pot liquor, smoked pork, and cornbread. There's a little bacon fat in the cornbread and the pot liquor."
Judging
Vineet Bhatia: "Nice balance of flavors on it. Had a little sweetness. Visually, I think it was a little unappetizing."
Tom Colicchio: "It's just that the sauce is a little murky looking. The pot liquor is something you'd find in the south. It's lovely, but it is not known to be pretty."
Culinary Challenges inspired by
Top Chef ™: World All-Stars

Hollandaise sauce, one of the five mother sauces of French cuisine, transforms ordinary dishes into elegant creations with its velvety texture and buttery lemon flavor. This luxurious emulsion of egg yolks, clarified butter, and lemon juice requires attention but rewards persistence.
The key to success lies in gentle heat. Too hot and you'll scramble the eggs. A double-boiler setup provides perfect control. If your sauce breaks, whisk in a teaspoon of hot water, or an ice cube, to recover it. For convenience, hollandaise can be held for about an hour in a thermos or insulated container.
Beyond the classic Eggs Benedict, experiment with hollandaise over roasted asparagus, salmon, or steamed vegetables. Variations include Béarnaise (with tarragon and shallots) and Mousseline (folded with whipped cream).

Yaka mein, often called "Old Sober" in New Orleans, is a savory beef noodle soup that brilliantly bridges Asian and Creole culinary traditions. This comforting dish often features tender beef, wheat noodles, hard-boiled eggs, and green onions in a savory broth seasoned with soy sauce and Creole spices.
For the home cook, yaka mein offers tremendous versatility. Use it to transform leftover pot roast or brisket into a completely new meal. The broth can be enriched with beef stock, Worcestershire sauce, and hot sauce to taste. Many home cooks personalize their versions with additional vegetables or different protein options.
Beyond its reputation as a hangover cure, yaka mein makes a perfect cold-weather comfort food or hearty weeknight dinner.

Escovitch sauce is a vibrant Jamaican condiment featuring colorful bell peppers, fiery scotch bonnet chilies, onions, and carrots quick-pickled in a tangy vinegar brine infused with aromatic spices like peppercorns, allspice, and thyme.
The magic of escovitch lies in its preparation. Vegetables should be sliced thin for maximum flavor absorption and briefly cooked to maintain their crunch. Pour the hot vinegar mixture over vegetables to slightly soften while preserving their texture and bright colors.
Traditionally served over fried fish, escovitch sauce should be spooned generously over protein while still warm, allowing the tangy liquid to penetrate and transform the dish. The sauce develops deeper flavor after 24 hours but maintains its best quality when used within a week of preparation.

Dawadawa (or iru) is a fermented condiment made from locust beans, essential to West African cuisine, particularly in Nigeria and Ghana. This deeply aromatic flavor enhancer undergoes a transformative fermentation process, creating a complex umami taste similar to aged cheese or miso.
Traditional preparation involves boiling, dehulling, and fermenting locust beans until they develop their characteristic pungent aroma and sticky texture. The fermented beans are then formed into patties or balls for storage.
When cooking, use dawadawa sparingly. Its intense flavor requires a light hand. Add small amounts early in the cooking process for soups, stews, and sauces, allowing its rich umami notes to permeate the dish. Store unused portions wrapped tightly, as its powerful aroma can dominate your refrigerator.

Pot liquor (or potlikker) is the deeply flavorful broth created when cooking greens like collards, mustard, or turnip greens, a treasured element of Southern cuisine. This nutrient-rich liquid captures all the minerals and flavors from the greens and their seasoning.
Traditional preparation involves simmering greens with smoked ham hock, onion, and seasonings until tender, creating this gorgeous amber-green elixir. Never discard this liquid gold. It contains both flavor and nutrients that leached from the greens during cooking.
Use pot liquor to moisten cornbread, as a base for soups, to cook beans, or simply enjoyed as a restorative broth. Some Southern families even save and freeze their pot liquor, treating it as a cherished ingredient that carries the essence of generations of cooking wisdom.

A pithivier is a stunning French pastry featuring two discs of buttery puff pastry encasing a rich filling, traditionally almond cream (frangipane). The hallmark is its characteristic sunburst pattern scored on top and scalloped edges.
Cooking Tips: Handle puff pastry with cool hands and minimal working to maintain its layers. After assembling, refrigerate a pithivier for at least 30 minutes before baking—this critical step prevents butter melting prematurely and ensures those magnificent flaky layers.
Bake in a hot oven (375-400°F) until deeply golden and puffed.
The key to perfection lies in the glaze—brush with egg wash twice for that professional sheen. Allow pithivier to cool slightly before serving, as the filling continues setting after baking.

Using beer as the primary liquid in pizza dough transforms your homemade crust into something extraordinary. The carbonation in beer creates additional air pockets throughout the dough, contributing to a lighter texture, while the alcohol promotes faster fermentation than water alone.
The malted barley in beer introduces natural sugars and enzymes that feed the yeast, accelerating fermentation and developing complex flavors. During baking, these sugars caramelize beautifully, creating that coveted golden-brown, crispy exterior.
The alcohol content also helps inhibit gluten formation, preventing the dough from becoming too chewy. Choose lighter beers for subtle flavor or craft ales for more pronounced notes. Remember to reduce salt slightly, as beer already contains sodium.

Tigelle are traditional Italian pocket breads from Emilia-Romagna, particularly the Modena mountains. These small, round flatbreads feature a distinct pattern from the special cast-iron molds they're cooked in.
The dough requires simple ingredients—flour, water, yeast and a touch of lard for authenticity—but needs proper resting time to develop flavor. Cook tigelle on medium heat in their traditional patterned presses or between two heavy skillets until golden with a slightly crisp exterior and tender interior.
Slice tigelle horizontally while warm and fill with classic combinations of cured meats, cheeses, and spreads like Parmigiano-Reggiano, prosciutto, or herb-infused lard (cunza).
These versatile breads shine as vehicles for both savory and sweet fillings.

Jollof rice is a beloved West African dish featuring rice cooked in a rich tomato-based sauce seasoned with aromatic spices. The key to perfect jollof is building layers of flavor. Start by sautéing onions until golden, then add tomatoes, peppers, and spices to create a deeply flavorful base.
The rice should cook slowly, absorbing the sauce until it develops its signature orange-red hue and each grain remains separate yet tender. Never rush jollof since it demands patience as it simmers to perfection. The slightly charred bottom layer (called "bottom pot" or "kanzo") is particularly prized.
Serve jollof rice hot, traditionally alongside fried plantains and your protein of choice.

Gastrique: Sweet-Sour Balance in French Cuisine
A gastrique is a sophisticated French sweet-and-sour sauce created by caramelizing sugar and deglazing with vinegar. This classic technique dates back to 17th century French haute cuisine, where it emerged as a way to balance rich dishes with bright acidity.
To prepare a basic gastrique, caramelize granulated sugar in a heavy saucepan until amber-colored, then carefully deglaze with vinegar (wine, fruit, or balsamic). Once incorporated, add stock or fruit purees for additional flavor complexity, and simmer until slightly thickened.
Modern gastriques often feature fruit elements like orange, raspberry, or fig paired with complementary vinegars. The resulting sauce - tangy, sweet, and slightly syrupy - adds brilliant contrast to rich proteins like duck breast, pork tenderloin, or seared scallops, cutting through richness while enhancing the dish's depth. Equally, a gastrique can be used on a dessert to add piquancy.
In Season 22 of Top Chef ™ we saw Cesar making a dessert from pickles, and part of his dish was a gastrique made from Bread and Butter Pickles.

Jus lié is a classic French culinary technique that refers to a meat sauce or gravy that has been lightly thickened. The term translates directly to "bound juice" in English.
It's made by taking a natural meat stock or pan drippings (jus) and thickening it slightly with a starch, typically a roux (butter and flour mixture), cornstarch, or arrowroot. Unlike a full gravy, jus lié maintains much of the clarity and intense flavor of the original jus while having just enough body to coat the back of a spoon.
In traditional French cuisine, jus lié often serves as an elegant finishing sauce for roasted meats, providing richness and moisture without overwhelming the main protein. The subtle thickening enhances the sauce's ability to cling to meat while maintaining the pure, concentrated flavors of the meat juices.
Chefs appreciate jus lié for striking the perfect balance between the intensity of a pure jus and the coating properties of a thicker sauce.

Cannolo (singular of cannoli) is an iconic Sicilian pastry featuring a crispy tubular shell traditionally filled with sweetened ricotta cream. Dating back to Arab-ruled Sicily (9th-11th centuries), legend claims they were created in a harem near Caltanissetta as a fertility symbol for Carnival celebrations.
To make authentic cannoli, create a dough with flour, sugar, butter, egg, and marsala wine. Roll thin, wrap around metal tubes, then fry until golden and crisp. The classic filling combines sheep's milk ricotta with sugar, candied fruits, and sometimes chocolate chips or pistachios.
The secret to perfect cannoli lies in filling the shells just before serving to maintain their delightful contrast between crispy exterior and creamy interior. Traditionally dusted with powdered sugar and garnished with candied orange peel or chopped pistachios.
Cannolo, while traditionally a Sicilian sweet pastry, offers exciting possibilities for savory reinvention. The iconic crispy tubular shell can be brilliantly transformed into an elegant savory appetizer or main course component.
To create savory cannoli, prepare the shell dough without sugar, incorporating herbs or spices instead. After frying to golden perfection, fill with savory mixtures like herb-infused goat cheese, seasoned ricotta with sun-dried tomatoes, smoked salmon with cream cheese, or even spiced meat fillings.
The tubular shape is designed for handheld eating. This practical form maintains the essential textural contrast—crispy exterior with creamy interior—that makes cannoli so satisfying in both sweet and savory applications. Keep the shells separate from filling until serving for maximum crispness.
Best dishes in this challenge
Top Chef ™: World All-Stars
Worst dishes in this week of
Top Chef ™: World All-Stars
Featured Recipes from Top Chef ™





