Ep 3. Naughty And Nice

In the third episode of the sixteenth season of Top Chef, titled "Naughty and Nice," the remaining chefs are challenged to create dishes that showcase both sweet and savory flavors.

The episode begins with the chefs arriving at a local market to gather ingredients for their challenge. They are greeted by guest judge Chef Shirley Chung, who explains that they must create a dish that is both naughty (sweet) and nice (savory). The chefs are given free rein to choose their ingredients, and must present their dishes to the judges within one hour.

As the chefs work on their dishes, tensions rise in the kitchen. Some struggle to balance the flavors of their dishes, while others experiment with unusual flavor combinations. Chef Eric Adjepong decides to showcase his West African heritage by incorporating palm oil into his dish, while Chef Kelsey Barnard Clark draws inspiration from her Southern roots by infusing her dish with bourbon.

When time runs out, the chefs present their dishes to the judges. Chef Eddie Konrad's dish of braised pork belly with a sweet and spicy glaze is deemed too sweet by the judges, while Chef Michelle Minori's dish of pork tenderloin with grapefruit and smoked salt fails to impress due to its lack of balanced flavors. Chef Brandon Rosen's dish of seared duck breast with cherry compote and sage stands out as both naughty and nice, earning him the win for this challenge.

For the second part of the episode, the chefs are divided into teams for a catering challenge. They must create and serve a three-course meal for a charity event, with the twist being that each course must incorporate a different vegetable. The winning team will earn immunity for the next challenge, while the losing team will face elimination.

As the chefs prepare their dishes, tensions rise once again. Some struggle to work as a team and communicate effectively, while others buckle under the pressure of the tight deadlines. Chef Nini Nguyen impresses with her technical skills, expertly filleting fish for her team's second course. Meanwhile, Chef Sara Bradley struggles to create a cohesive dish for her team's third course, leading to a last-minute scramble to salvage the dish.

When the catering event begins, the chefs must work together to plate and serve their dishes to the guests. Despite some hiccups along the way, both teams manage to present impressive dishes that showcase the featured vegetables. The judges ultimately declare the Yellow Team, consisting of Chefs Eric Adjepong, Brandon Rosen, and Justin Sutherland, the winners of the challenge. The Red Team, consisting of Chefs Adrienne Wright, Nini Nguyen, and Sara Bradley, is left to face the judges' scrutiny.

In the end, it is Chef Sara Bradley who is sent home for her poorly executed dish. Despite her struggles, she remains positive and grateful for her experience on the show. The remaining chefs move on to the next challenge, determined to continue pushing themselves and impressing the judges.