Chef Tom: "When I do barbecues, we usually do cioppino. So transforming this to a cold dish, I made roasted tomato salad with seafood marmalade. On top of that, you have avocado and caviar chips. They're covered with white tomato glaze so the caviar doesn't oxidize.

Judging - by Top Chef ™ judge Padma Lakshi and Graham Hornigold. Also Harriet Mansell, head chef Stu Deeley, executive pastry chef Roger Pizey, and author Max Halley.

"Lacking acidity. Definitely."

Tom Colicchio: "There's usually pronounced flavors of fennel and orange in cioppino and we only got tomato."

Stu Deeley "It was difficult to eat and I didn't taste the caviar."

Gail Simmons: "And it was all so weighted down that I actually lost the seafood completely."

Padma Lakshi: "It was too wet."

Padma Lakshi: "Tom, I love this idea of cioppino salad, but I actually think your dish needed a ton of editing."

Graham Holnigold: "There's so many flavors in here, then the olive oil powder and everything else, and all these bits and bobs that go on the top, it's just completely too many flavors." 

Tom Colicchio: "The money that you spent on the caviar, you might as well just throw it in the garbage because you couldn't taste it. I'm kind of hearing a little bit here that your teammates thought maybe you spent too much money, and if you spent it on caviar, you wasted not only your money, but you wasted their money too."