Top Chef: Colorado is the fifteenth season of the American reality television series Top Chef. The season's details and cast were revealed on October 12, 2017.[1] The show was filmed in various cities across Colorado, including Denver, Boulder, Telluride, and Aspen.[2] The season premiered on December 7, 2017, and concluded on March 8, 2018.[2]Last Chance Kitchen premiered on November 30, 2017.[2] In the season finale, Joseph "Joe" Flamm was declared the winner over runner-up Adrienne Cheatham.[3]Fatima Ali was voted Fan Favorite.[4]
Contestants
Fifteen chefs competed in Top Chef: Colorado.[1] In addition, four returning competitors from previous seasons competed in the Last Chance Kitchen for the opportunity to enter the main competition: Top Chef: San Francisco contestant Lee Anne Wong, Top Chef: Los Angeles runner-up and All-Stars contestant Marcel Vigneron, Top Chef: California contestant Kwame Onwuachi, and Top Chef: Las Vegas finalist and All-Stars contestant Jennifer Carroll.[5] Following the sixth episode of Last Chance Kitchen, Wong was selected to join the main cast. Claudette Zepeda-Wilkins previously appeared as a contestant on the second season of Top Chef México, the Mexican version of Top Chef from NBC Universo.[6]
^Note 1 : The chef(s) did not receive immunity for winning the Quickfire Challenge. ^Note 2 : Laura lost the Sudden Death Quickfire Challenge and was eliminated. ^Note 3 : Following Episode 6 of Last Chance Kitchen, Claudette rejoined the competition, and Lee Anne was introduced as a regular competitor. ^Note 4 : Due to severe altitude sickness and concerns over her unborn baby's health, Lee Anne elected to withdraw from the competition. ^Note 5 : Joe F. lost the Sudden Death Quickfire Challenge and was eliminated. ^Note 6 : Joe F. won Last Chance Kitchen and returned to the competition.
(WINNER) The chef won the season and was crowned "Top Chef."
(RUNNER-UP) The chef was the runner-up for the season.
(WIN) The chef won the Elimination Challenge.
(HIGH) The chef was selected as one of the top entries in the Elimination Challenge but did not win.
(IN) The chef was not selected as one of the top or bottom entries in the Elimination Challenge and was safe.
(LOW) The chef was selected as one of the bottom entries in the Elimination Challenge but was not eliminated.
(OUT) The chef lost the Elimination Challenge.
(WDR) The chef voluntarily withdrew from the competition.
Quickfire Challenge: To introduce themselves to the judges and their fellow competitors, the chefs had to create a dish for a potluck. The contestants then voted for their most and least favorite dishes. The winner received immunity from elimination.
Winner: Tu (Corn Salpicon)
Elimination Challenge: The chefs were tasked with putting a modern spin on a meat and potatoes dish. The dishes were served to 200 Denver locals at a block party located in Larimer Square.
Quickfire Challenge: Divided into two teams, the chefs competed in the series' traditional mise en place relay race. The race consisted of three tasks: peel and brunoise shallots; peel, destem, and slice mushrooms; and butcher twenty pieces of beef tenderloin. The winning team members then competed against each other, cooking dishes using the three prepped ingredients. The winner received immunity from elimination, US$5,000, and a year's supply of Blue Apron dinners. The guest judge for the challenge was chef Troy Guard.
Winner: Joe F. (Shallot, Mushroom & Ginger-Marinated Tenderloin with Peppers)
Elimination Challenge: The chefs, remaining in the same teams from the Quickfire Challenge, were required to prepare a four-course meal that incorporated four different kinds of cheese. The guest judge for the challenge was chef Alex Seidel.
Sudden Death Quickfire Challenge: The chefs deconstructed the Denver omelette. The winner received immunity from elimination. The guest judge for the challenge was chef Lachlan Mackinnon-Patterson.
Winner: Brother (Smoked Duck Egg with Red Pepper Gastrique, Cheddar & Ham Tempura & Pepper Salad)
Sudden Death Cook-off: Laura, Rogelio, and Tanya, who made the judges' least favorite dishes, competed against each other in a sudden death cook-off, where they had to make the perfect French omelette. The loser was immediately eliminated from the competition.
Eliminated: Laura (Mascarpone & Tarragon Omelette)
Elimination Challenge: The chefs, separated into teams of three, had to create a food truck concept with a cohesive three-item menu, which would be served to 150 college students. Each diner was provided a ticket to exchange at one food truck; the team who received the most tickets was safe from elimination. The guest judge for the challenge was Top Chef: New York winner Hosea Rosenberg.
Winner: Joe S. ("Sticky Licky" Chicken Wings with Sake & Kale)
Eliminated: Rogelio ("Nibble On Your Ear" Elote Salad with Queso Fresco & Pepitas)
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"Little Tools, Big Challenge"
December 28, 2017 (2017-12-28)
Quickfire Challenge: The chefs elevated items from a traditional kids' menu; they were also limited to using kids-sized kitchen equipment. The winner received immunity from elimination. The guest judge for the challenge was chef Curtis Stone.
Elimination Challenge: The chefs created dishes inspired by their heritage and backgrounds. The guest judge for the challenge was Food & Wine contributor Nilou Motamed.
Winner: Chris (Lemonade-Fried Chicken with Collard Greens, Buttermilk Biscuits & Hot Sauce)
Eliminated: Tyler (Spiced Tri-Tip with Swedish Potato Pancake, Swedish Meatballs & Pico de Gallo)
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"This Is Not Glamping"
January 4, 2018 (2018-01-04)
Elimination Challenge: While camping outside near the mountains of Estes Park, the chefs had to create a meal using only camping equipment and ingredients native to Colorado. The guest judge for the challenge was chef Naomi Pomeroy. Prior to the challenge, Claudette and Lee Anne were selected by head judge Colicchio to join the main competition, following their wins in Episode 6 of Last Chance Kitchen.
Eliminated: Tu (Rabbit Three Ways: Soy-Poached Hind Leg with Carrot Duxelles, Loin Medallions, Fried Foreleg with Szechuan Gastrique)
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"Now That's a Lot of Schnitzel"
January 11, 2018 (2018-01-11)
Quickfire Challenge: The chefs had to cook one of the most complicated dishes from their restaurants' menus in only 30 minutes. The winner received immunity from elimination and had their recipe featured in a BuzzFeed Tasty video. The guest judge for the challenge was Top Chef: All-Stars winner Richard Blais.
Winner: Chris (Pepper Pot Shrimp with Jerk Spice, Peppers & Onions)
Elimination Challenge: The chefs were responsible for elevating traditional German cuisine. In addition, each contestant had to create their own original radler to pair with their dish. The guest judge for the challenge was chef Keegan Gerhard.
Winner: Tanya (Peach & Ginger Radler with Pork Apple Croquettes in Cheddar Mustard Sauce)
Eliminated: Brother (Chai Tea Radler with Summer Sausage Egg Roll, Bok Choy, Apple & Potato)
Quickfire Challenge: The chefs made breakfast dishes featuring Nutella. The winner received immunity from elimination and US$5,000. The guest judge for the challenge was Top Chef: Charleston winner Brooke Williamson.
Winner: Carrie (Eggs Benedict with Nutella, Strawberry Habanero Jam & Hollandaise)
Elimination Challenge: The chefs participated in a team challenge inspired by the 2018 Winter Olympics. In teams of three, the contestants competed head-to-head in three rounds showcasing speed, precision, and creativity. The dishes were served in the Top Chef kitchen, which was converted into an arena setting, to 70 diners, including Olympians Meryl Davis, Gus Kenworthy, and John Daly. In the speed round, the chefs had to feed 30 diners in 45 minutes. In the precision round, the chefs had to cook a protein to the perfect temperature and compose their dish using three knife-cut techniques: chiffonade, bâtonnet, and brunoise. The chefs had to produce the most creative dish possible in the creativity round using a mystery protein. The team with the lowest combined score after all three rounds faced elimination. The guest judge for the challenge was originally chef John Besh. However, following numerous sexual harassment allegations against him in late 2017, Bravo made the decision to edit Besh out of the episode.[9][10]
Winner: Joe S. (Beef Short Rib Casoncelli with Carrots & Ramps)
Eliminated: Tanya (North African Leg of Lamb with Chiffonade Collard Greens, Couscous, Shallot Brunoise, Glazed Carrot & Zucchini Bâtonnet)
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"Restaurant Wars"
January 25, 2018 (2018-01-25)
Elimination Challenge: The chefs competed in Top Chef's traditional Restaurant Wars challenge. The contestants, split into two teams, were responsible for transforming an empty space into a fully functioning pop-up restaurant within 24 hours. As usual, the teams were required to cook three-course meals; however, instead of two options, they had to create three options per course, resulting in nine total dishes. To help with the increased workload, each team was allowed to select one sous chef from the pool of previously eliminated chefs. The winning team received US$40,000. The guest judges for the challenge were chefs, Bruce Bromberg and Eric Bromberg.
Skyr with Miso Chickpeas, White Chocolate Caramelized Crumble & Pickled Cherries (Claudette)
Winning Team: Conifer
Winner: Joe F.
Eliminated: Claudette
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"Bronco Brouhaha"
February 1, 2018 (2018-02-01)
Sudden Death Quickfire Challenge: The chefs incorporated edible flowers into their dishes. Beginning with this challenge, immunity from elimination was no longer awarded to the winner. The guest judge for the challenge was chef David Kinch.
Sudden Death Cook-off: Chris, Joe F., and Joe S., who made the judges' least favorite dishes, competed against each other in a sudden death cook-off. Their dishes were required to substitute one ingredient with cauliflower. The loser was immediately eliminated from the competition.
Eliminated: Joe F. (Purple Cauliflower Risotto with Caramelized Cauliflower Purée & Pickled Romanesco Broccoli)
Elimination Challenge: Working in teams of two, the chefs had to create one plate of food for a tailgate Super Bowl party at Sports Authority Field at Mile High. The winners each received a trip for two to Super Bowl LII. The guest judge for the challenge was chef Adam Perry Lang.
Winners: Carrie, Chris (Pork Green Chili Poutine with Stadium Fries)
Eliminated: Fatima ("Blue & Orange" Nachos with Achiote Rubbed Chicken, Black Lentils, Cheese Sauce & Peach Habanero Salsa)
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"Red Rum and Then Some"
February 8, 2018 (2018-02-08)
Quickfire Challenge: The chefs traveled to The Stanley Hotel, where they crafted desserts visualizing their worst nightmares.
Winner: Chris ("Pushed From 12,000 Feet": Chocolate Buttermilk Cake with Sour Cream, Black Salt & Marzipan)
Elimination Challenge: The chefs were tasked with creating dishes that embodied their culinary journeys on Top Chef. The dishes were served at the Colorado Governor's Mansion to a table of guests, including Governor of ColoradoJohn Hickenlooper. The guest judge for the challenge was chef Frank Bonanno.
Winner: Joe S. (Lamb Agnolotti with Beets, Hazelnuts & Cacio Pecora Cheese)
Eliminated: Bruce (Roasted Duck with Toasted Barley & Corn, Topped with Salsify)
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"Cooking High"
February 15, 2018 (2018-02-15)
Quickfire Challenge: The chefs served gastropub-inspired dishes featuring sarsaparilla. The guest judge for the challenge was chef Wylie Dufresne.
Winner: Carrie ("Top of the French Onion Soup" with Sarsaparilla-Deglazed Onions & Beef Stock)
Elimination Challenge: The chefs had to create high concept dishes under high-altitude cooking conditions. The dishes were served at Alpino Vino, the highest elevation restaurant in North America, which sits at approximately 12,000 feet (3.7 km) above sea level. Each chef was also required to include a baking element in their dish. The guest judges for the challenge were chefs Wylie Dufresne and Paul Liebrandt.
Winner: Joe S. (Roasted Duck with Spring Peas, Cherry Jam & Kombucha Cherry Puffs)
Eliminated: Chris (Crispy Black Pepper Quail with Corn Pudding, Butternut Squash, Maple & Bacon Cornbread)
Winner: Joe S. (Cornflake-Breaded Rocky Mountain Oysters, White Bean Purée & Brown Butter Braised Rocky Mountain Oysters)
Elimination Challenge: The chefs were greeted by their family members at a surprise reunion. After enjoying a meal served by the contestants' families, the chefs were instructed to take the dish cooked by their relatives and elevate it to the next level. As the winner of the Quickfire Challenge, Joe S. received an extra 30 minutes of prep time.
Winner: Adrienne ("Mom's Gumbo" Butter-Poached King Crab Leg & Shrimp with Trinity, Fried Andouille Chips & Rice)
Quick Fire Challenge: The chefs had to go fly fishing, catch a trout, and cook a dish within the allotted time frame. The guest judge for the challenge was Top Chef MastersSeason 4 winner Chris Cosentino. The winner received an advantage in the following Elimination Challenge.
Winner: Joe F. (Pan-Seared Trout, Black Garlic Beurre Blanc with Fennel, Mushrooms, Asparagus & Bread Crumbs)
Elimination Challenge: The chefs served vegetarian dishes to various chefs and food connoisseurs attending the Food & Wine Classic in Aspen, including Brooke Williamson, Danny Meyer, Bryan Voltaggio, Michael Voltaggio, Ludo Lefebvre, Scott Conant, and Tim Love. To help with the challenge, each contestant received the assistance of one of the three most recently eliminated competitors: Carrie, Chris, and Bruce. As the winner of the Quickfire Challenge, Joseph was able to select his own sous chef and assign his opponents'. He selected Carrie for himself, Bruce for Adrienne, and Chris for Joe S. . The guest judge for the challenge was chef Daniel Boulud.
Winner: Joe F. (Grilled Baby Zucchini Topped with Hazelnut Zucchini Pesto, Mushroom Vinaigrette, Goat Cheese & Raw Asparagus Salad)
Eliminated: Joe S. (Beet Carpaccio with Beet Yogurt, Green Bean Tomato Vinaigrette & Sourdough Bread)
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"Finale"
March 8, 2018 (2018-03-08)
Elimination Challenge: The finalists had to create the best four-course progressive meal of their lives. Each finalist received help from two sous chefs, consisting of previously eliminated contestants. Adrienne was assisted by Chris and Carrie, while Joe F. was assisted by Joe S. and Fatima. The guest judges for the challenge were Jonathan Waxman, Nancy Silverton, and Curtis Duffy.
Adrienne:
First Course: Spoon Bread, Sea Urchin, Buttermilk Dashi, Ham, Caviar & Wheat Tuile
Second Course: Blackened Octopus with Squid Ink Grits & Fennel Chow-Chow
Third Course: Cheerwine-Braised Short Rib, Black Eyed Peas with Ham Hock & Cheerwine Bone Marrow Bordelaise
Challenge: The four returning Top Chef contestants had to create a dish that represented their current ventures as a chef. In addition, the contestants had to agree upon five ingredients that they would all have to incorporate into their dishes; they chose cauliflower, lamb, serrano peppers, fennel, and olives. Only three contestants would move on to compete against the first eliminated chef from the main cast.
Jennifer: Lamb Croquettes, Crème Fraîche with Gochujang & Lemon Zest
Claudette: Ha Sikil Pak, Fried Sweet Potato Skins & Tarantula
Winner: Claudette
Eliminated: Marcel
4
"Two Wrongs"
December 21, 2017 (2017-12-21)
Challenge: The chefs were shown seven baskets filled with unusual pairings of ingredients: vanilla beans and pickles, strawberries and garlic, liquorice and peanut butter, sour candy and gochujang, bonito flakes and chocolate, bananas and capers, and coffee and anchovy paste. Each contestant had to select one basket and create a cohesive dish using their ingredients, attempting to turn "two wrongs into a right". Following the judging, two chefs were eliminated.
Challenge (Part 1): In the first round of a two-part challenge, the chefs had to create dishes using animal heads.
Kwame: Traditional Thai Curry with Salmon, Garlic Chips & Flat Bread
Lee Anne: Braised & Fried Halibut Cheek, Sautéed Vegetables, Lamb & Black Bean Sauce
Claudette: Taco de Lengua - Pork Tongue Taco with Mushrooms, Cabbage Slaw, Salsa Verde
Tyler: Pork Cheek Braised in Brown Butter Currant Sauce, Sweet Potato Purée, Spaghetti Squash
Winner: Kwame
Eliminated: Tyler
6
"Cook with Your Guts"
December 28, 2017 (2017-12-28)
Challenge (Part 2): In the second round of a two-part challenge, the chefs had to create dishes using the innards of various animals. The winners of the challenge earned spots in the main competition.
Challenge: The chefs made dishes highlighting the flavors and textures of the unconventionally eaten parts of the tree, such as spruce tips, pine tips, curry leaves, and kaffir lime leaves.
Brother: Pork Chop with Avocado Leaf Ash & Guajillo Chilis, Lime & Jalapeño Syrup, Charred Pineapple & Mango
Challenge: The chefs put their own spin on tacos. Instead of creating the entire dish themselves, the chefs had to lay out the components for their tacos and allow Colicchio and the other eliminated contestants to build their own. In addition, at least one component had to incorporate Hidden Valley ranch seasoning.
Challenge: The finalists were allowed to cook any dish. The dishes were served to Colicchio, guest judge Lachlan Mackinnon-Patterson, and the gallery of previously eliminated chefs, who then voted for their favorite dish. The chef who received the most votes was declared the winner of Last Chance Kitchen and rejoined the main competition.
Brother: Stuffed Chicken Breast with Pecorino & Jalapeno, Roasted Chili Apple, Butternut Squash & Brussels Sprouts Hash, Lime Crema with Nitro Raspberries
