The final four chefs head to Whistler, British Columbia, to battle for a spot in the finals.The final four chefs head to Whistler, British Columbia, to battle for a spot in the finals.
[MUSIC] I pop into a moving gondola. I'm out of my element. [SOUND] It's a little bit hard to stay focused. I definitely feel like I gotta get back into my game. A little nauseous, but I can make it work. Even though I'm nervous, I've gone too far not to push myself through this. Gonna go with the lamb for today. Oh, [BLEEP] It's crazy out here. Think we're about three quarters of the way to the next peak. I got it ready to roll out. Some stuff up. [MUSIC] I hop in the gondola and I see more ingredients than I thought, so it's kind of making my decision of what I'm gonna make more difficult. Holy [BLEEP]. I grab salmon, cut off the belly. [BLEEP] there's scales on that, I'm not using that. [SOUND] My focus is that of a scattered person. Holy [BLEEP] it's cold. I can't open anything. I am freaking out. I'm not really finding the one direction I want to go. [BLEEP] [MUSIC] Guys, what do you got there? I have to make a decision of what I"m gonna cook. We have two induction burners, a few soft pan, the [UNKNOWN], but real basic. I think I'm gonna do a tar tar just to be safe. [SOUND] Oh, god it's upside down. It's really cold in the gondola, and I'm thinking a cold dish is gonna be the best way to go. And something raw Would be good. Sour cream would be a nice sauce. [SOUND] Okay, still have some time. [MUSIC] Whoo, balance. I got a couple of ideas. Cooking at high altitudes is very different than cooking at sea level. The water boils faster. Something that you do all the time, and you think always works, quite easily could be a disaster. Cooking is snow here is always fun too. [MUSIC]