“Top Chef” Season 22, Episode 11 (yep, the one called “Calgary, Yahoo!”) brought the heat; literally and figuratively. The top six –Massimo, Shuai, Lana, César, Tristen, and Bailey– headed to Calgary, Canada and faced a Quickfire Challenge unlike any other. This one was all about speed, flavor, and showing off that chef-y swagger under pressure.
Then they moved on to the Elimination Challenge, and it was not your average cook-and-serve. The chefs had to whip up dishes featuring specific local ingredients for a crowd of culinary VIPs. It was a flavor-balancing act that could either wow the table or send someone packing.
With the finale creeping closer, the stakes couldn’t be higher. Who rose to the occasion, and who was asked to pack their knives?
SPOILER Warning. Do NOT continue reading if you do not want to know who was eliminated tonight.
“Previously On..”
This episode began as most “Top Chef” episodes do… with a recap of what happened last week. If you missed that episode, César returned from the final “Last Chance Kitchen” of the season. Shuai won best dish in the Elimination Challenge. Later, Vinny went home after his dishes were considered lackluster compared to the other contestants.
Fast forward a bit and the remaining six chefs were seen packing their bags and traveling to Calgary. Shuai mentioned in the car how different Calgary was from Toronto, then the chefs arrived to meet with the judges (Tom, Gail, and Kristen) who had a unique challenge for them.
The Quickfire
They began in the Calgary Olympic Plaza and were reminded by Kristen how they would be cut in the future until one chef was left standing. “Top Chef” Canada’s Connie DeSousa was introduced as the guest judge and the chefs cheered to see her present. She explained how the chuckwagon races were started and included pancake breakfasts.
Kristen informed the chefs they would need to feed 50 dinners pancakes in just 45 minutes. Tom explained that the pancakes needed to have the chefs own spin, not just syrup. Gail then mentioned that they needed to be handheld pancakes, no utensils allowed.
The chefs seemed to struggle with cooking temperature, their griddles, the proper amount of oil/ grease needed to fry a great pancake, and how to make so many pancakes in one go. The task wasn’t just about flipping pancakes; it was about showcasing innovation and culinary finesse under pressure.
After returning from a commercial break, the chefs began feeding the hungry diners.
- The judges started with Shuai’s cornmeal pancake with scrambled eggs, lap cheong, cheddar cheese and a chili crisp avocado aioli.
- Then Massimo presented his “mini” buttermilk pancakes with plum sauce, bacon marmalade, and peach puree.
- Next up was Bailey, who made a buckwheat crespelle (a type of crepe) with a brown butter pecan, plum maple syrup, and roasted mushroom and spinach filling.
- Lana presented the judges with a creamed corn hoecake with sausage, poached peaches, and a peach and white hibiscus syrup.
- Then César gave the judges an XO pancake with basil and Chinese sausage, brûléed tomato and candied mushrooms.
- Tristen created a cachapa (a Venezuelan hoecake) with cheese and berbere chorizo and a charred pepper and bacon syrup.
Quickfire Results
Connie really liked Bailey’s buckwheat crespelle, Tom complimented Shuai’s flavors, and Gail said Tristen’s roasted pepper salsa was great. The winner of the quickfire… Shuai.
César’s pancake didn’t make sense according to Gail. Connie said Massimo’s was too small and didn’t need both sauces. Tom said Lana’s was more sausage then pancake.
The Elimination Challenge
Chef Denia Baltzer was introduced as another guest judge; the chefs were told they must use beef and berries in their next dish. The chefs chose their proteins and pulled knives to determine which berry they got.
Gail said they would need to serve the next day at Rouge Restaurant, a famous Calgary restaurant. They were given $250 and 30 minutes to shop at the local Calgary Co-op. Because Shuai won the last challenge he was granted 3 hours, while everyone else gets 2 1/2 hours to cook.
Kristen asked the chefs to meet her at Class Clown for burgers and hangout session, promising there was no twist. The chefs were hesitant to believe her, but that was all it was; a moment to reflect and chill before having to cook again.
Besides the previously mentioned judges, their table also consisted of Paul Rogalski, the chef and co-owner of Rouge Restaurant and co-host of “Wild Harvest,” Amber Big Plume, the interpretive program manager of the Tsuu T’ina Nation, and John Jackson, the chef and co-owner of Charcut.
Elimination Presentations
- Lana made a Grilled Strip Loin Steak with Pommes Anna, Haskap Berry Condiment and Smoke Haskep Berry Jus. Connie said she loved the smoke and savory elements. Kristen said the sage was overpowering.
- Then Massimo made a Tenderloin with Umeboshi, Pickles Elderberry Sauce, and a Smoked Kohlrabi and Elderberry Soup Puree. Paul said he loved the dish and it was well balanced, while Gail said the berries and the beef worked well together. Amber loved the way the “leather” was on top.
- Bailey was up next with her Saskatoon Braised Beef Cheeks with Creamy Polenta, Brûléed Blue Cheese, and Roasted Walnuts. Denia questioned her choices and asked if she thought the Saskatoon needed to be treated with Pomegranates. Paul loved the nuts and the amount of flavor. Tom and Gail questioned the choice to brûlée.
- Tristen brought out an Alberta Flat Iron with Kohlrabi, Gooseberries and Bone Marrow Pemmican. Gail asked why he chose the flat iron with him explaining his wish to “promote Afro-Caribbean cuisine” and Tom asked what temp he wanted to steak, to which Tristen replied with mid-rare to medium. The judges seemed to like the sour aspect of his dish.
- A Grilled Ribeye with Chokeberry Reduction, a Rutabaga Cream, and Bone Marrow Cornbread was made by César. Amber asked him to explain the additions to his reduction (i.e. red wine and sugar). Connie thought his beef was perfectly cooked and Gail thought everything was cooked well. Amber mentioned she couldn’t taste the tart berries and everyone agreed.
- Last up was Shuai with his extra 30 minute advantage. He made a Stuffed Cabbage with Braised Short Ribs, a Wild Rice Congee, and Black Currant Pepper Sauce. Denia said she loved the dish and it took her back to her mom cooking. Tom and Gail both mentioned how much they loved what he made.
Judges Table
Tom began by saying all the dishes were good, but some chefs seemed intimidated by the berries. Massimo, Shuai, and Tristen were announced as the Top 3.
Gail loved the way Massimo used the elderberry. Tom thought Shuai’s was a completely different dish than everyone else’s; a good thing. Tristen was told his dish was a Tribute to gooseberries by Paul, but Gail thought her end piece of meat was too tough/ overcooked, while the flavors were good.
The Elimination Challenge Winner: Massimo!
Then, Bailey, César, and Lana were asked to step forward with the least favorite dishes.
Bailey was told by Tom that the reason she was in the bottom was because of the sweetness in the brulee. Paul said the two Saskatoon components were too much, while Kristen once again mentioned the sage being overpowering. Cesar was also told by Tom that his berry was overpowered by the sweetness, while Denia mentioned that the berry was missing for her.
The judges deliberated and Tom mentioned that every single thing they do gets judged because there are no bad dishes at this stage. They chose to ask Lana to pack her knives and go.
And we’re down to five. Want to know who makes it through next time? Catch episode 12 of “Top Chef” Season 22 on Bravo May 29, 2025.
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‘Top Chef’ Eliminations: Who Got Eliminated on 5/22/2025