The bravotopchef cheftestants are fresh off last week’s shocking double elimination. Here's what happened on last night's episode.
, the restaurateur behind Boka Group. The chefs have thirty minutes to shop at Whole Foods Market and three hours to prep tomorrow before presenting their concepts to the judges. The two favorite pitches will become the two restaurants featured in Restaurant Wars next week.
The next day at Whole Foods, everyone seems to be a bit frantic as they shop for ingredients. Stephanie still hasn’t fully conceptualized her dishes which makes shopping for ingredients difficult. Kevin is using his mother’s family as his inspiration for his restaurant “Country Captain,” wisely homing in on a focal point and source of inspiration to clarify his ideas. Later, in the kitchen, the chefs get to work on creating dishes that bring their concept to life.
Gregory is paying tribute to his Haitian roots with Kann, a restaurant named after the Haitian word for sugarcane. His dishes look spectacular: braised oxtails, fried plantains and a whole fish, perfectly blackened on a bed of vibrant red and orange peppers. Gail asks if Gregory thinks the Haitian community will embrace these dishes and if he feels they’re “authentic.” He says yes and that there’s room for seasonality within the cuisine.
Tom expects Brian to knock this presentation out of the park since Malarkey’s opened up 19 restaurants and has experience pitching his ideas. In true Malarkey fashion he’s ready to present and even throws in a couple of buzzwords like “millennial” and “street food” into the mix after asking a server to check his teeth to make sure he looks great.
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