Buddha Lo Recaps the ‘Meal of Your Life’ in Season Finale from Milan

Buddha Lo is a two-time Top Chef winner, government chef at Hūso in New York Metropolis, and a Saratoga Spring Water model ambassador. He shared his ideas after the premiere and once more for the ultimate episode of Top Chef season 22, set in Canada, providing a singular perspective as a former cheftestant.

Warning: This text incorporates spoilers.

Right here we’re: The finale is lastly upon us in Milan, and High Chef season 22 is coming to an in depth. It’s been an unbelievable season, and now all of it comes down to at least one ultimate problem: the meal of your life.

We’ve obtained our three finalists: Bailey, the Final Likelihood Kitchen champion; Shuai, identified for his daring, “trashy-fancy” model; and Tristen, whose Afro-Caribbean delicacies has introduced highly effective cultural storytelling to each plate. For the primary time all season, the cooks are in full management of their menus. That is their shot to indicate us precisely who they’re: no constraints, no curveballs.

To me, the toughest a part of the finale isn’t cooking the meals. It’s deciding which 4 dishes really outline you as a chef and which of them simply would possibly win you High Chef and the $250,000 prize, courtesy of Saratoga Spring Water, the official water of High Chef.

The opening shot of the episode nods to Leonardo da Vinci’s The Final Supper — a becoming visible metaphor for what lies forward. The cooks are cooking a as soon as in a lifetime meal for a desk of culinary icons. This is without doubt one of the most vital providers of their lives.

As I mentioned throughout my first season, cooking the meal of your life is extremely laborious, particularly whenever you’re nonetheless rising. These dishes aren’t nearly aspiration they replicate the place every chef is true now of their profession.

Every chef selected their sous chef forward of arriving in Italy. Tristen picked Zubair. Shuai selected Paula. Bailey introduced Lana. Choosing the proper sous chef isn’t in regards to the uncooked expertise, it is about belief. You want somebody who will get your imaginative and prescient, follows your lead, and helps you execute with precision. Typically which means selecting somebody who’s not the very best technical cook dinner, however who matches your course of completely.

The finale came about at Carlo Cracco’s restaurant in Milan one of many best kitchens in Italy. Cooking there for a panel of culinary royalty, together with visitor choose Clare Smyth, is each an honor and a check. Every finalist leaned into their signature model. Tristen delivered a contemporary Afro-Caribbean menu. Shuai showcased refined Chinese language methods. Bailey offered a unusual, artisanal menu impressed by her mentors and culinary journey.

What stood out was how private every menu felt. Each dish advised a narrative. Each selection was intentional. The cooks additionally had entry to extraordinary native substances from Milan’s market, a dream for any cook dinner. 

Earlier than the large cook dinner the following day, the cooks shared a meal ready by the judges Kristen’s white truffle tortellini, Gail’s crostata, and Tom’s porchetta. It’s at all times a particular second within the competitors to have the ability to lastly sit down with the judges and eventually discuss to them. I nonetheless keep in mind Gail’s lovely fig cake in Tucson, flipped upside-down by Tom and Eric Ripert in a caramel-filled second of chaos. Unforgettable.

Closing Meal Breakdown

 First Course:

Tristen opened with monkfish. Some judges thought it was undercooked, however he aimed for medium to medium-rare a stylistic selection, not a mistake. Bailey got here out sturdy with a fantastically composed, balanced plate of meals additionally. Shuai’s pink shrimp pani puri was tasty however lacked the identical punch. Bailey took this spherical, with Tristen shut behind. Some uncertainty across the fish held him again from taking the lead.

 Second Course:

Tristen delivered a standout dish: rooster with shrimp toast — daring, considerate, and unmistakably his. Shuai’s soup-dumpling pasta fell flat. The concept was nice, however the method didn’t translate. Tristen gained this spherical decisively. Bailey delivered a tremendous second course of pasta full of porcini and pecans. At this level, Shuai wanted two good programs — and for the others to slide — to remain within the operating. That’s a tough spot to come back again from.

 Third Course:

Tristen delivered one other stand out dish with oxtail and Carolina gold rice, impressed by osso buco. Carlo Cracco was floored. That’s the form of response you dream of in a finale. Bailey made a serious misstep by letting Lana cook dinner the fish it got here out overcooked. Within the finale, you by no means hand off your proteins to the sous chef. The protein is the primary part of the dish and what you’re closely judged on, however Tristen had the clear edge — extra taste, extra finesse, extra emotion on this spherical.

Dessert Course:

Shuai bounced again with a dessert the judges liked, It was his first unanimous win of the night time. Tristen served a root vegetable dessert impressed by carrot cake. It was daring and polarizing. Some judges admired the creativity. Others weren’t fairly offered. Bailey’s dessert was warmly obtained and introduced her meal to a comforting, heartfelt end.

The Verdict:

This was an in depth finale. Every chef had huge moments and stumbles — undercooked fish, overcooked fish, technical swings that didn’t land. However in addition they confirmed us who they’re, the place they arrive from, and the place they’re headed. In the long run, the chef who stood out in taste, creativity, and consistency rose to the highest.

The winner of High Chef season 22 is … Tristen.

Tristen was extraordinary all season. He introduced imaginative and prescient, ability, and emotion to each dish. He stayed cool below strain and by no means wavered from his identification. In a season full of expertise, Tristen stood out by being daring, ready, and utterly true to himself. He proved that no delicacies is simply too far, no problem too tough, and no second too huge.

A chef who leaves an imprint all season lengthy is at all times my favourite to win. That’s what makes a real High Chef. As somebody who misplaced their father earlier than doing High Chef and understanding the hearth that may ignite somebody going into this competitors is unattainable. 

Right here’s to a different unforgettable season of High Chef. From Canada to Milan, it’s been a journey full of creativity, depth, and a few of the most enjoyable meals this present has ever seen.

 Till subsequent time, out of your High Chef season 19 & 20 winner.