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00:00The following program is rated 14 plus and may contain coarse language, violence, nudity,
00:10mature subject matter, or scenes which may not be suitable for all viewers. Viewer discretion is
00:15advised. Previously on Next Level Chef. Alligator. What the actual hell? Dude, my chicken's wrong. No,
00:23I literally want to throw up. Another scary protein. Alligator. It's delicious. It's cooked
00:27briefly. Well done. Team Ramsey. Heading into this elimination is Kathy. I'm sending in Brandon. Let's go.
00:34Let's go. You got this. You look like a pro. Brandon, well done. And tonight, the platform will not be stopping.
00:45Platform's moving. Man, it's moving fast. What's going on? This is mad. It's crazy. Grab like your life depends on it.
00:52Give what you can. Give what you can. Oh, wow, wow, wow. And if it goes down,
00:57just like gravity, it's coming back up. Wait a second. Wait a second.
01:04Welcome back. All right. Let's go. Today, my mindset is to get Top Dish again. I'm always
01:24gunning for Top Dish. I'm gunning for the winner of the show. Period.
01:28Now, you can all see that Team Ramsey, sadly, is one member short.
01:37Unfortunately, due to a medical complication, Meg is unable to continue with the competition.
01:45We all know she's a super talented chef, but as your mentors, your health and your well-being is our
01:54number one priority. So let's wish her well now, please, all of you. Thank you.
02:00It's sad to see Meg go. It's definitely unfortunate that we had to lose another member,
02:05but now that Meg's gone, the other teams have pure numbers on us.
02:11Team Ramsey, my Gen Z dream team. Don't worry about the Gen Xs.
02:16I don't. Beatrice is 18 years old. I almost got 20 years on her. I'm old.
02:25Time to get down to business. You guys are improving every time we see you.
02:30For today's challenge, we are taking a trip halfway around the world.
02:35In fact, we're heading to Japan.
02:39For a dish that is sometimes fast food and other times, it's elevated fine dining.
02:46Any guesses?
02:48Ramen. Absolutely right.
02:51Ramen. Yeah.
02:52I just recently came back from Japan and I ate so many bowls of ramen. I've waited in line for an hour
02:57for the best ramen that I can find. That's how much I love eating this dish.
03:02I'm not going to lie. I am obsessed with ramen. I don't know if I've ever shared this with you.
03:06My nickname is Richie Ramen. Richie Ramen.
03:08Richie Ramen.
03:11You know, out of all the names that I've heard for Chef Blaise, Richie Ramen is the one.
03:18If we don't have that trending by the end of the season, I don't know what I'm going to do.
03:22Seriously though, name me another dish that can be a convenient dorm room snack
03:28or a high-end restaurant meal. Ramen has it all.
03:31I totally agree. Those luscious noodles, that rich umami broth,
03:35gives chefs a million flavors to play with. So please get creative and have fun with it.
03:41Oh, um, one more thing. It just slipped my mind, but I think it's important you hear this.
03:46Life moves very fast in Tokyo, right? And ramen is definitely the perfect meal when you're on the go.
03:53So today, the platform will not be stopping. Oh my God.
04:03You can grab it on the way down and you can grab it on the way back up.
04:07Oh my God. The platform's not going to stop while I'm cooking something already?
04:13Like, what do you want me to focus on? Like, what is it that you want me to do?
04:17You want me to have a dish? I'm going to have a heart attack.
04:20You've all got 25 minutes to create an amazing next level ramen dish.
04:26Bring it on. Okay, Team Blaise, thanks to Brandon.
04:28We're cooking in the middle kitchen. Collectively, we've been doing good,
04:32but we have not had a top dish yet. So today's the day to bring it.
04:36Yes, Chef. Five talented members in Team Blaise,
04:38all getting sort of 20% of your time. I got 33% for each of mine.
04:44Babies need attention.
04:48Okay, Team Arrington. Yes, Chef.
04:50I can't say that we had our best day at the office last time,
04:53so we should make this our only visit to the basement.
04:56Yes, Chef.
04:57You guys set the tone in this competition, starting out in that top level.
05:00Get back to your kitchen.
05:01Yes, Chef. Yes, Chef.
05:02Team Ramsey. Yes.
05:03Head to the elevator, and I'll join you shortly.
05:05Yes, Chef.
05:06The Fab Three.
05:06Let's go.
05:07Good luck.
05:08Thank you, Chef.
05:08Let's go.
05:11I'm going to create poetry today.
05:17Don't forget your protein.
05:18Don't forget your protein.
05:20For sure, we're top level.
05:21Yeah.
05:22We need to grab the back.
05:28The fact that that platform is not going to be stopping for anyone is terrifying.
05:32It's cooked for Meg.
05:34Yes.
05:36There we go.
05:38Let's go, baby.
05:38Let's do this.
05:40You know, I hope I put deodorant on this morning.
05:43Well, make sure to tell you.
05:44How about now?
05:45No, it's not good.
05:48Top level dish comes out of its kitchen today.
05:50Yes, yes, yes.
05:52Team Glaze needs to go home.
05:53Somebody, somebody needs to go home.
05:56Come on, let's go.
05:58Don't leave anything for them to grab when it comes back up.
06:00Oh, we are back in the saw kitchen.
06:04Let's play a game.
06:05God, this kitchen is rough.
06:06It's rough.
06:07Hey, man.
06:09Good luck.
06:10Austin, you'll be home soon.
06:12Don't worry.
06:13I'm already home.
06:14It's a ramen battle.
06:15Oh, my God.
06:17Team Glaze is real cocky now.
06:18We got to go.
06:19Goodbye.
06:19Come on.
06:20Come on.
06:20Somebody's getting a top dish in this kitchen.
06:23Let's go.
06:23Good luck, you'll need it.
06:26Good luck, I'll need it, he says.
06:28Good luck, I'll need it.
06:31Keep that top kitchen hot for me.
06:32Yes.
06:33What's up, team?
06:38Let's go.
06:39I want you guys like Naisha's Ninjas down here, okay?
06:42Naisha's Ninjas down here, right?
06:44Ramen on three.
06:45One, two, three.
06:46Ramen.
06:47Let's go.
06:49All right.
06:50All right, guys.
06:51Go team Glaze.
06:53All right, ramen, to me, is something, obviously,
06:56that's the protein, something that can be a noodle,
06:58something that's making a flavorful broth,
07:00and a couple of garnishes for ramen.
07:02Sounds great.
07:04Let's go.
07:05Come on.
07:06We good?
07:06Yes, Chef.
07:07How you feeling?
07:08Good, Chef.
07:08Yeah, good.
07:09Down to the three of us.
07:10Yes.
07:10Our backs are against the wall.
07:11I know.
07:12They're all thinking that we're on the descend,
07:14and we're not, okay?
07:16This must be in your wheelhouse.
07:17Dawn meets and greets, et cetera.
07:19No, it was the first meal I had in college.
07:21It was ramen.
07:22Don't forget, that platform is not stopping.
07:25No.
07:26Here we go.
07:27The platform is starting to move.
07:31On your mark, set, go.
07:33Let's go.
07:33Here she goes.
07:34Come on.
07:34Grab a protein, guys.
07:36Oh, my God.
07:37That thing is moving so damn fast.
07:39That pork tenderloin.
07:40You've got to put your hand on something.
07:42I grabbed the beef, and I'm like, okay, perfect.
07:44Beatrice, protein, please.
07:46Beatrice, get your protein, and I'm like, okay.
07:49Quick, quick, quick.
07:50I grabbed the most beautiful pork tenderloin I could find, so.
07:54Mwah.
07:55I'm gonna have quick, quick, quick, quick.
07:57Damn, like, I really got crab sticks.
07:59I looked down, I just see these beautiful tiger prawns,
08:02and I'm just staring at, like, this cold, flimsy little stick of fake crap.
08:06It's totally like a basement ingredient.
08:09Focus on the protein.
08:11Go, go, go, go, go.
08:13You can reach it, it's yours.
08:15Okay, protein, protein, grab it.
08:16I want ground pork.
08:18I got it conceptualized.
08:19I'm going for it.
08:20I see it, I grab it, and I put it in my apron.
08:22Grab a protein.
08:23And I start grabbing all this other stuff,
08:26and the bunch of pork just falls out of my apron back onto the platform,
08:30and I'm like, damn it.
08:32Platform's coming down, guys.
08:33Go, go, go, go, go.
08:36Grab a protein, grab a protein.
08:38I sprint over, and I just grab the very first protein that I see.
08:42It's feeling slimy, I throw it in my apron,
08:44and I just realized, like, oh, I've got pigtails.
08:48This sucks.
08:49This sucks so hard.
08:52I see hot dogs, and I'm like, it's gonna be a struggle hot dog ramen meal.
08:57It's not staying long, it's going right back up.
08:59It might be a Japanese dish, it could be.
09:01I don't know exactly.
09:03Traditionally, I'm not sure.
09:05I'm looking at the platform, and I see duck.
09:08Let's do you, let's go.
09:09That's the most expensive ramen on the menu, usually.
09:12Get your can, get your can, get your can.
09:14I dropped my onion.
09:16Okay, it's on the way back.
09:17Let's go, let's go.
09:18Come on, let's go, Jeff.
09:19I have not even a meatball's worth of ground pork still just scattered all over my apron.
09:25Okay, protein noodle sauce garnish.
09:27But now I have to find some sort of umami to flavor my broth.
09:30Grab the bottle of sake.
09:32And again, it just falls out of my pouch.
09:37Oh, wow, wow, wow, wow.
09:39Clean up on aisle three.
09:41What the hell is going on?
09:43Brandon, you good?
09:44Did you get a main protein?
09:45Yes.
09:45You got shrimp.
09:47Okay, Austin, did you get a protein?
09:49My pork dropped.
09:49I want to make the dish that I want to make, the ramen that I have in mind.
09:54That pork is absolutely going to be the necessity.
09:58I can't make this dish without it.
09:59That's my pork right there.
10:02I can't reach it.
10:04I can't believe this.
10:06Oh my gosh.
10:10That's my pork right there.
10:13I can't reach it.
10:14I'm screwed at this point.
10:16I don't know what the hell I'm going to do.
10:18Pick it up, boy.
10:19Hey, stretch on strong.
10:20Here.
10:21Here, I got you.
10:22There you go.
10:23Oh, you're good.
10:24You're good.
10:25Nice.
10:26Good job.
10:26Teamwork.
10:28It's game on.
10:29Brandon saved my ass, for sure.
10:31Maybe my abnormal wingspan is good for something, right?
10:36Watch out, guys, guys, guys, guys.
10:39Quick, anything.
10:39Noodles, noodles.
10:41I don't see noodles.
10:44Damn.
10:45Your 25 minutes starts now.
10:48Behind.
10:49Oh, no.
10:50What'd you grab?
10:50Just imitation crab.
10:51Imitation crab.
10:53Oh, no.
10:54Jeez Louise.
10:55Come on, man.
10:56Why'd you grab those?
10:58No idea, chef.
11:00My crab is just staring back at me.
11:02This, like, limp, flimsy piece of meat.
11:04I don't want to cook with it.
11:05I don't want to look at it.
11:07I have no idea what I'm going to do.
11:11All right, I'm on.
11:12What'd you grab?
11:12All right, so I grab duck breast, chef, and I grab yakitori sauce.
11:16Love that.
11:16Today is top dish day for me.
11:18Today is top dish day for me.
11:20Hello, yakitori.
11:21Let's go.
11:22Come on, piggy tails.
11:24I've never in my life cooked with pigtails.
11:26I didn't even know that was, like, an option.
11:28This is not something you normally find at your local grocery store.
11:33Let's get everything out of the way.
11:34Becca.
11:35Hi.
11:36Hi.
11:36What'd you grab?
11:37Black cod and ginger, and I lost an onion.
11:39Okay.
11:40But that's okay.
11:40R.I.P. onion.
11:41Yeah, R.I.P. onion.
11:42See you later.
11:42Don't need you.
11:44But we're going to make a really quick chili oil.
11:46Spicy.
11:47Yeah, spicy, classic, beautiful fish.
11:50Five, five.
11:51It'll get there.
11:52We're getting there.
11:54How much time?
11:55Five minutes gone.
11:5620 minutes to go.
11:57Yes, chef.
11:58Beatrice, what'd you grab?
11:59So, I have a pork tenderloin, some white miso, pork stock.
12:02I have curry leaves.
12:04That's good.
12:05Come on.
12:06The secret to this is get the broths elevated.
12:09The ramen's the depth of flavor, yes?
12:10Platform's moving.
12:12Quick.
12:12Noodles, noodles, noodles, noodles.
12:14Whatever you need.
12:15Noodles.
12:15Okay, chump.
12:16Noodles, noodles.
12:18Wait, quick, quick, quick, quick, quick, quick.
12:20Anything.
12:20I want like a rice noodle, udon noodle, anything.
12:23Where?
12:24But there's nothing.
12:27Everyone got noodles, yes?
12:28No.
12:28We got to get some noodles here, son.
12:32Platform's coming.
12:34It's coming.
12:35It's coming.
12:35You can grab things.
12:36Noodles, noodles, noodles.
12:38Noodles, noodles.
12:38I'm trying to grab ramen noodles.
12:41Come on, guys.
12:41You got to be quick.
12:43But instead, I have a crushed up heap in my hand that is nowhere near enough.
12:49And now, it's barely a noodle.
12:51God, give me something else, anything.
12:54Platform's coming back down, guys.
12:57Grab ingredients.
12:58Do you see noodles?
12:59Let me know.
13:00Noodles.
13:01I'm looking for noodles on this platform, and I'm just not seeing it.
13:04Oh, my God.
13:06Oh, my God.
13:07You can't serve ramen without noodles.
13:10It's all the way back up.
13:11Let's go.
13:12I see homemade ramen noodles.
13:15This is amazing.
13:16I see spaghetti pasta, and I was like, I guess it's that.
13:25It's some noodle.
13:26It's a type of noodle.
13:27Oh, this is mad.
13:29This is crazy.
13:30I got some garnish, Chef.
13:32What?
13:34Who are they for?
13:36Oh, jeez.
13:37Those are for you, my gift to you.
13:38Oh, it's beautiful.
13:39All right, all right.
13:41I'm feeling a little better now.
13:42Just under 18 minutes to go.
13:47OK, Megan, you have a little bit of noodles.
13:49Not enough.
13:50Did you get a main protein on the top?
13:52I've got a filet of salmon.
13:53OK.
13:54I want that crisp.
13:54It's a big piece of fish.
13:55Cut that in half, yeah?
13:56Oh, good point, Chef.
13:58Salmon is what got you into this competition in the draft.
14:00It sure is, Chef.
14:01You make ramen at home a lot?
14:02No, this is actually a first time for me,
14:04and it's actually being from Seattle.
14:05I feel like that's a bit of a crime.
14:06No crimes today.
14:07Only crimes of deliciousness are happening.
14:09You know it, Chef.
14:11Where's your broth?
14:12I'm getting it in right now, Chef.
14:13OK, the broth, guys, is the one that needs the time, OK?
14:16I don't want anyone going home, OK?
14:17No, not happening.
14:19How are we doing, Chef?
14:20Good.
14:21I'm going to go with a chicken harage udon-style ramen.
14:24Do you make ramen a lot?
14:26I eat a lot of ramen.
14:27We tend to just go out to go eat it.
14:28Yeah, listen, I understand that.
14:29Because the broth takes just way too long to make.
14:31Do you cook a lot with your wife, Chef?
14:32We definitely do, and we cook a lot with our kids.
14:34The Crunch Bros?
14:35Yeah, we're the Crunch Bros.
14:36The Crunch Brothers, man!
14:37Crunch Bros in the house.
14:38We've got to get that cut out getting there.
14:39Keep moving at a good pace, OK?
14:41Thank you, Chef.
14:42All right, Miriam, what do you got?
14:43You got...
14:44I got monkfish.
14:45Do your kids like bone broth?
14:46Yes, they love my bone broth.
14:47Do they love ramen?
14:48They love ramen.
14:49This is my little house right now.
14:51Back home, my daughters love ramen, and I love making broth.
14:55They know that mama has some in their fridge.
14:57My girl will come up to me and she's like,
14:59can I have some broth?
15:00And I'm like, of course you can.
15:03OK, you have the best noodles probably of the bunch.
15:05You have fresh ramen ramen noodles.
15:06Thank you, Chef.
15:09How are we doing down there, basement?
15:10Great!
15:12Let's go, Chef.
15:13I got this.
15:14Bobby, pig's tail.
15:15I'm ripping for a boudet juguet.
15:18It's actually like a Korean dish, but it was inspired by kind of like Americans
15:21that came during wartime.
15:23And it kind of turned into this like junk food ramen of sorts.
15:26Totally.
15:26It's just like really amazing.
15:27So I feel like it fits into what I do.
15:28I couldn't think of anything that would be
15:30better representative of just like what I do with my own platform
15:34with Retro Recipes Kitchen,
15:35trying to elevate a ramen dish using products that other people not want to use.
15:39We're here to have fun, Chef.
15:41We're going to kill this.
15:41You're doing it.
15:43It's up to you, Bobby.
15:44No, no, no.
15:44We're doing it, right, team?
15:46Yes, yes, Bobby, yes.
15:47Team Arrington is like humble and like fierce and it's like empowered by women.
15:53And Bobby, we love Bobby.
15:55Women and Bobby.
15:58Let's go, Natalia.
16:00So are you happy with your grub?
16:02Um, it's fine.
16:03Yeah, exactly.
16:04You have some humble ingredients here, right?
16:06Hot dogs.
16:06Hot dogs.
16:07How are we elevating this?
16:08I, um, you know, with this nice boiled egg, this broth.
16:11Do you have some of that hot dog in the broth?
16:13Yeah, I do.
16:13Yeah, girl, of course you do.
16:15And is that something that you're used to,
16:16those humble ingredients?
16:17I know you cook for your family a lot.
16:18Yeah, sausages, they're like second natured.
16:20I used to eat so many sausages growing up,
16:22just with like lemon and tapatillos.
16:24I'm always spicy.
16:25You are spicy, girl.
16:26Like a Latina heat.
16:27Yes, we need like sweet and spicy.
16:29Latina mami's.
16:30Okay, guys, we're 10 minutes down.
16:3515 minutes to go, yes?
16:36Yes, chef.
16:37Yes, chef.
16:38So on our eggs boiling, where's your broth?
16:42Is that it there for your broth?
16:43Yes.
16:43Fish stock base.
16:44Yep.
16:45It's a really nice flavor to that.
16:46All right, chef.
16:47I barely have anything to make a broth with.
16:49That is my primary struggle right now.
16:52I'm working with the literal scraps.
16:54Oh, my God.
16:55What am I cooking?
16:58Platform's moving.
16:59What do we need?
17:01I need garnishes to go in my bowl.
17:03But I see a glass bottle.
17:05Plum sake, beautiful.
17:06That nice sweetness is going to balance with fish broth.
17:10That's perfect.
17:11Platform.
17:13Platform's coming.
17:14Let's go, guys.
17:14Platform's here.
17:15Listen, you need flavor, all right?
17:17So miso, soy, garnishes, funyuns, man.
17:21How do you let the funyuns go?
17:22I need something to add some more body, and I find miso.
17:26Literally, I felt like the platform was made for me today.
17:28If it goes down, just like gravity, it's coming back up.
17:32Wait a second.
17:33Wait a second.
17:34I need aromatics if you see them.
17:35Grab like your life depends on it, guys.
17:38Look.
17:38I'm at the platform trying to see whatever is left.
17:40Cheddar, we got this.
17:41And there's a block of cheddar cheese.
17:43I've never really looked at ramen having cheese in it before,
17:46but we're going to see if it works.
17:47Beautiful cabbage.
17:49Thank God they're sending it back down because I need noodles.
17:52Pork broth.
17:53Look at this beautiful.
17:54Here's noodles.
17:54Here's noodles.
17:55Did you get noodles?
17:56Oh, my God.
17:57What am I going to do?
17:58You cannot serve ramen without noodles.
18:00It's just soup.
18:0210 minutes, guys.
18:03Becca, are you missing anything?
18:05Um, I'm going to have to make noodles.
18:07You're going to make noodles?
18:08Yes.
18:09Correct.
18:10Oh, my God.
18:11This is like 10 minutes to go.
18:13She's got eggs cooking, broth cooking.
18:15She's roasting her black cod.
18:17Rolling out handmade noodles all at the same time
18:20in under 10 minutes.
18:21I mean.
18:26You're going to make noodles?
18:28Yes.
18:29My internal mind is warfare and panic.
18:32This is kind of do or die.
18:36Garnish, garnish.
18:36I want all the miso that I can find, and I got the white miso.
18:42Yeah, baby.
18:43White miso is a godsend.
18:45This is going to be one hell of a broth.
18:47Watch out, guys.
18:48It's going to come back up.
18:49Coming back.
18:49Coming back.
18:50Wow, they really robbed us.
18:51A great anything.
18:53Man, it's moving fast.
18:54Watch your hands.
18:54Got an avocado.
18:58Guys, nine minutes to go.
19:00We only have one chance.
19:02Do not miss your chance to blow.
19:04This opportunity comes once in your lifetime.
19:07Here's a quick pickle.
19:10Every pickle on Next Level Chef is a quick pickle.
19:13No one has ever used the pressure cooker on Next Level Chef.
19:17You're the first one to be brave enough.
19:19Thank you, Chef.
19:20It's a broth, right?
19:20Yes, Chef.
19:21You know, there's something really,
19:22really caring about making a broth.
19:24It's like cooking for your family.
19:25Absolutely.
19:26I'm actually the oldest of six kids,
19:29and so when my mom used to go to work,
19:31I'd be responsible for making sure everybody was fed,
19:34gets to school on time.
19:36You know, I've been used to it since a kid.
19:37I want you, when you're making this broth,
19:39thinking about your family, okay?
19:40Yes, Chef.
19:40Let's go, trailblazers.
19:42Okay, Austin.
19:42We're cruising?
19:43Yeah, Chef.
19:43I got roasted sesame seeds.
19:45I'm going to top it with some butter and lime
19:46just to give it a little acidity as well.
19:48I had some ramen a couple weeks ago in Tokyo, actually.
19:51Had some butter on it.
19:52Blew my mind.
19:52Okay, I love that.
19:53So I ate so much ramen,
19:54I started speaking Japanese.
19:56Seriously?
19:57No, not really.
19:57Okay.
19:59No one's going home today.
20:01No one.
20:02Miriam, this is almost too cool for school over here.
20:04I am just going to keep it like that,
20:07and we're going to just let the judges taste the broth
20:09and just go from there.
20:10Okay.
20:10Where's your broth?
20:11Right here.
20:12This is your broth.
20:13You've got 10 quarts of it.
20:14You're not going to develop a lot of flavor.
20:15Get it in a smaller container so you can reduce it.
20:18Guys, you're not cooking for 100 people, okay?
20:21When I'm making broths at home,
20:23my broth simmer for 24 hours.
20:25To think that I have to bring all of that into like 20 minutes tops,
20:30it is so hard.
20:37Six minutes, guys.
20:38How's this looking?
20:39Should I dice it up now and let it rest?
20:40Just put it down there.
20:42That's it.
20:43Good, nice.
20:43Gordon Ramsay's the best mentor.
20:45Let me tell you, he is my sensei.
20:47After this, no more Chef Ramsay.
20:50It's sensei Ramsay.
20:51Will you try my broth one last time?
20:54So, no more salt now.
20:55Yeah, if anything, just a touch of vinegar somewhere in there for acidity.
20:58Yes, Chef.
20:59Ryan, how was that broth?
21:01It's good in there.
21:02Still needs a little something.
21:03Yeah, traditionally in Japan, these things take 36 hours.
21:06Sure.
21:0625 minutes today.
21:08It's like not good enough.
21:09That's more stock in there.
21:10Bring that attitude to your cooking, Ryan.
21:12Yeah, I know it's there.
21:12Every member of my brigade in Boston, we've got an attitude.
21:15That's why I employed them, right?
21:16So I want to see some of that attitude in this broth today, yeah?
21:18Yes, Chef, of course.
21:23You got this, girl.
21:24You're used to cooking with Asian flavors?
21:26I am, yeah.
21:26I've done noodles once.
21:28My father is from the Philippines.
21:30Yeah.
21:31I love that.
21:32And you have that sort of Asian, German influence.
21:35Yeah.
21:35Yeah.
21:36It's really nice when you have sort of this multicultural background.
21:39You can draw information from one place and use techniques from another.
21:42Exactly.
21:43Love it.
21:43Let's get those noodles done, okay?
21:46Under four minutes, guys.
21:48Bobby, how are you using the cheese in your ramen chigae?
21:52Yeah, the cheese, I'm just going to be putting on top.
21:53Everything I just ever read about it and stuff, it was just kind of garnished,
21:56and then it melts as it goes in the broth.
21:58So we're going to work with that.
21:59Really smart.
22:00Okay, let's get this going.
22:01Ripping, guys.
22:02Yeah.
22:03You're starting to look like a fine dining chef in here.
22:06Way to go, girl.
22:07Iman, let's go, girl.
22:08Don't forget where you came from.
22:09Fine dining, CEO of your own cookie company.
22:12You sacrificed a lot to be down here.
22:13Yes, I did.
22:14I worked two jobs for like seven years just to be able to cook.
22:18That's why you're here.
22:19That's why you're on Team Errington.
22:20Baking in the morning so that I could cook at night.
22:23You know, I slept in Central Park in between the jobs.
22:26I just kept telling myself, when life gives you lemons, you make lemonade.
22:29You just have to want it.
22:30So here we go, and I want it.
22:33Wow.
22:34Two minutes to go, guys.
22:39Two minutes to go.
22:41Let's go.
22:42Beatrice, for the youngest chef in this competition,
22:44you're the messiest.
22:45Do you know that?
22:47If messiest comes with having the best dishes,
22:51I can't say I'm mad.
22:53OK, guys, 90 seconds.
22:55You can start the plate.
22:56Hurry, Chef.
23:00Platforms go down to the basement.
23:01One minute left, 60 seconds.
23:03You don't want to miss that platform.
23:05You don't want to miss it.
23:06Hurry, Chef.
23:06You got to move it, Miriam.
23:07I can't find it.
23:08You got to pull something back.
23:09You got to pull something back.
23:10What's the matter?
23:11I can't get my broth.
23:12It needs to be strained.
23:13It's not strained.
23:13Just go straight from the bowl.
23:14Straight from the bowl.
23:15I'm trying to plate everything, and it's just not working out.
23:18I don't have my strainer to strain the broth.
23:20I get my Chinese noodle in there, but I know I put too much in there.
23:24This is not good.
23:2630 seconds.
23:26Blow them away.
23:28Yes, Chef.
23:28Show them what Team Errington's all about.
23:30My gosh, I'm just hoping that those noodles
23:33are properly cooked.
23:34Oh, my God, that they're not too chewy.
23:36Let's go.
23:37Bring this vision together, guys.
23:38Chef.
23:39Guys, platform's here.
23:41Platform's here, guys.
23:42We got this.
23:43Look at that ballet service.
23:44Yes, Chef.
23:44Good job.
23:45Not easy.
23:46Bring it in.
23:47Platform is here, middle level.
23:51The platform is here.
23:52Let's go.
23:54Guys, let's go.
23:54Let's go.
23:55Get it up here.
23:55Let's go.
23:56Right now.
23:56Let's go, Miriam.
23:57Let's go.
23:57Let's go.
23:57Let's go.
23:58Oh, my gosh.
23:58Let's go.
23:59Let's go.
23:59Let's go.
24:00Get it on the platform.
24:05Platform is here.
24:06The platform is here.
24:08Let's go.
24:09Guys, let's go.
24:09Let's go.
24:10Let's go.
24:10Let's go.
24:11Let's go.
24:12You got it.
24:12Oh, my God.
24:16Go.
24:16You've got to go, guys.
24:17Move Beatrice on now.
24:19On now.
24:20Beatrice, please.
24:22Please, please, please.
24:24Well done.
24:25Yes.
24:36Wow.
24:37Oh, la, la.
24:38I'm smelling the streets of Tokyo here because it smells delicious.
24:44Naisha, shall we start in the basement?
24:46Yes, please.
24:47First up, we have a pigtail ramen.
24:50This dish is inspired by American-Korean mashup.
24:54The chef has folded in cheese, sort of a cheddar cheese on top.
25:01This is delicious.
25:03I love the depth of flavor on the pig's tail.
25:05It's crispy and opulent.
25:07Yeah, really good study in umami.
25:09In this case, cheese works really, really well,
25:11and a good effort with the pig's tail especially.
25:13Did not expect that.
25:15I actually can't wait to use pigtails again.
25:18Next up, we have a hot dog ramen, rice noodles, and fresh scallion.
25:27Getting stuck with hot dogs in the basement is no easy feat, let me tell you.
25:30It's actually quite nice.
25:31Ratio's off a little bit.
25:33Needs more broth, but really good dish.
25:34Next, we have a pan-roasted duck breast, this sort of sweet soy glaze.
25:40This is inspiring.
25:43I'd love to make a ramen with some duck.
25:45I think it's a beautiful dish.
25:46The broth has an incredible richness and body, really flavorful.
25:52Last, we have a roasted black cod ramen.
25:57The noodles are hand-pulled.
25:59What?
26:00In 25 minutes?
26:01Yes.
26:02Wow, having some handmade noodles is absolute treat.
26:08Pulling that off in the time, spectacular.
26:11Kudos for making those noodles.
26:13That is absolutely playing to your strength in your wheelhouse, let me tell you.
26:16Yeah, it's good.
26:17It's very good.
26:18That's my girl.
26:19They liked it!
26:21Like, my noodles worked!
26:22That's crazy!
26:24Shall we move to the middle floor?
26:28Okay, we have a salmon ramen with some green vegetables.
26:32And a soft-boiled egg.
26:37Salmon's very clunky.
26:39Flake it through that broth.
26:41The balance is incorrect.
26:42The lack of noodles.
26:44No shame.
26:45All right, so this is chicken karagi with some udon noodles.
26:49This dish is fun.
26:50It's out of the box, right?
26:52Normally, you order ramen with a side of karagi, and I get sort of both in one bowl.
26:56So I really appreciate that.
26:57I love this dish.
26:58It's quite humbling.
26:58And the balance is beautifully done.
27:00Okay, over here we have a tiger shrimp and a bacon broth.
27:07I like this one.
27:07Lovely depth of flavor.
27:09I actually really enjoy the pickle.
27:10Adds nice levity to this ramen.
27:12Okay, next up we have a ground pork ramen with a miso broth.
27:22Wow.
27:22Honestly, I'm fairly blown away by the amount of depth of flavor in this broth.
27:28Pork's delicious, and it's got that street food insight.
27:33It's right on that edge of clearing your sinuses and spicy and salty enough, and it's very creative as well.
27:40Lastly, we have a monkfish ramen with some miso.
27:43The ratio is incorrect here because the bowl is 90% full of noodles.
27:51It's absorbed all that stock, so there's very little room to play with.
27:54Yeah, this one's a little simple when it comes to the broth.
27:58I'm not getting that rich flavor.
28:00Just looking for a little more oomph in it.
28:02So the top floor, first off is a ramen with pork tenderloin done in a sweet and sour glaze.
28:09Finished with fried curry leaves on top.
28:11Look at curry leaves.
28:15The pork, you know, tastes like the pork you'd eat in a traditional ramen dish.
28:18I love the elegance of this dish.
28:21This is definitely elevated.
28:22Barbecue finish on there with a glaze, delicious.
28:28Next one, a filet ramen.
28:31This is done with a traditional Italian noodle.
28:36Yeah, this is a surprising one with the spaghetti, which you obviously don't see a lot in ramen.
28:40The spaghetti works really, really well in it.
28:41We said be creative, and that is exactly what was accomplished here.
28:46This is a grab, which shocked us all.
28:49It's an imitation crab, but it's done with the Japanese batter of fried.
28:56I appreciate the lightness in this dish, but it's reading almost a little bit too light,
29:01because when you cook imitation crab, it tends to be kind of fishy.
29:04So you want something that could sort of stand up to that.
29:06We're usually looking for, like, big umami flavors and salt,
29:09but with the sweetness that's in the broth, you went a little too far on the sweetness.
29:13We need a moment.
29:14This is going to be a very tough call.
29:16Please excuse us.
29:17Handful of noodles.
29:19Come here.
29:20Like, you just, you're looking so nervous.
29:25Wow.
29:25Some good dishes out there.
29:26Really good.
29:27Huh?
29:28Really good.
29:28But some chefs, um, you know, the monkfish fell absolutely flat.
29:33Didn't have any of that soul to it.
29:35And this chef was also moving at a really, really calm pace.
29:37I got it.
29:37This is how I move.
29:38This is how I do things.
29:39Well, guess what?
29:39You got to move fast if you want to develop flavor.
29:41If I go into the elimination round.
29:44Hey, let's not overanalyze that.
29:46Okay.
29:46That's more.
29:47Or just send your whole of our hopes on us then.
29:49It's okay.
29:50The salmon dish also for me.
29:51Too clunky.
29:52Fell flat.
29:53But why not cut that salmon in half and use some inside the broth?
29:56Why not, Naisha?
29:57Why not?
29:58It's not like their mentor was running around saying,
30:00hey, you don't have to cook the whole protein.
30:03There's definitely one from each floor standouts, right?
30:06Totally.
30:06I think so, yeah.
30:07I mean, pig's tails, people would run from it,
30:09and it kind of ended up being a gift in that.
30:11Sure.
30:12Yeah.
30:12There was something quite nice about those crispy pigtails.
30:14The ground pork on the middle floor.
30:16Mm-hmm.
30:17The ground pork?
30:18I mean, I'm getting goosebumps.
30:20I'm telling you, that might be my favorite dish.
30:22Wow.
30:22Oh, oh, oh, oh.
30:23The broth that I want to eat again, the tofu and the ground pork.
30:26I know it's on my floor.
30:27It's soulful.
30:28It's comforting.
30:29Interesting that the best dish always tends to be on your floor.
30:32That is not true.
30:33What?
30:33Here we go.
30:34Well, let's talk about the top floor as well
30:35before we start talking about whole floors.
30:37The one that took me back to Tokyo was the pork tenderloin.
30:40It was beautiful, and the pork actually had flavor.
30:43I hope I get top dish again.
30:44Yeah.
30:45Not for my sake.
30:46For your sake.
30:47Pork tenderloin embodies just exactly what this challenge is all about.
30:51I think we're stuck because, to me, the best broth is on my floor.
30:55Oh, my goodness.
30:56The best protein is on Gordon's floor, and I feel like the favorite garnish and creativity
31:02comes from Nyesha's floor.
31:03Oh, my goodness.
31:04Look at it, Chef.
31:05Look at it, Chef.
31:05The broth is the most important thing when it comes to it.
31:07Oh, no.
31:08Interesting.
31:08We need to get on that top level.
31:10I know we have.
31:11Seriously.
31:14Bloody hell.
31:18Right, all of you.
31:18We did agree that each floor has one outstanding dish, but only one dish can win the challenge
31:27today, and that dish was the pork tenderloin. Beatrice, well done.
31:39Two top dishes in a row?
31:41What?
31:43Congratulations, Team Ramsey.
31:46You are safe.
31:48Well done.
31:49Head out.
31:51Good job.
31:53Beatrice, wrong door.
31:55Wrong door.
31:57Do you want to cook, Beatrice?
32:02So cute.
32:04Okay, Richard, Nyesha, sadly you have to put one of your dishes forward.
32:10Richard, I'm going to start with you, please.
32:11Listen, I hate making this decision, Team Blaze.
32:13You know the path that we've set forth on here of sending in chefs that I know can get the job done,
32:19which quite honestly is all five of you, but two dishes didn't quite live up to the mark.
32:28You're heading into the elimination, Marion.
32:31The monkfish dish wasn't your best. Just bring the flavor and most importantly, bring the pace up there.
32:37I should have just drained my broth and put it aside. I hate for this to be the thing that takes me out.
32:44Wow, Nyesha, please.
32:46This one's very challenging. There's no weak dish here today.
32:50I'm really proud of you guys.
32:54By now, I'm on to Richard's technique.
32:58He's throwing in his best chefs. Take chefs down.
33:00Bring it.
33:01So the question I ask myself is, do I throw in my best chef?
33:14Those elimination cooks up there, they're all about nerves of steel and working well under
33:22pressure. The chef that I know has those nerves of steel. I think this chef is going to come back
33:30to Team Earrington. This chef is Iman. You got to be kidding me. You got to be kidding me.
33:39I'm putting you up there because I trust you, girl.
33:42Thanks, I guess, chef. But here we are in elimination, ready to fight one more time.
33:48You get up there and you take out Team Blaze. Come on now. Is that being on to my strategy?
33:53If you're really playing my style, send in Bobby. Okay, Miriam, Imam, for this elimination challenge,
34:01we're staying in Japan, but bringing in taste from the rest of the world with a Japanese fusion dish.
34:10I won't go home today. Somehow, someway, today I will give you the best Japanese fusion you've
34:14ever put in your mouth. Now, all of you head upstairs. I'll join you shortly.
34:18Let's go, Iman. Miriam, cook your food, Miriam. Get him. I believe in you.
34:24All right, you got this. There you go, man. All right, let's go, Miriam. Let's go.
34:29Miriam, go. Let's do it. Let's do it.
34:31Iman, obviously, she's a pro chef, but I think at this point, if somebody calls me an amateur,
34:36I'm like, get out of my face. Right. Come over by your teats. All right, Iman and Miriam.
34:44I'm seeing high expectations right now. You got this, Miriam.
34:4725 minutes to make an amazing Japanese fusion dish. Ladies, Onyuma, get set and go.
34:58Off we go.
35:01I see this gorgeous A5 Wagyu, like, oh, that's such a dream to cook with, right?
35:06Look at that piece of meat. Look at that. That's hot.
35:09You got it, baby.
35:13Right, Iman, what did you grab? All right, so tortillas, a beautiful wagyu.
35:16A large tortilla? What are you doing? A taco.
35:18A taco? Yes, chef. So you're going to be
35:21fusing the Japanese with the Mexican influence? That's correct, chef.
35:23Love that. I've never done Japanese-Mexican fusion before, but I've definitely made quite a few tacos in my life.
35:30Oh, yes.
35:33Miriam, tell me the idea behind this. I'm going to stick to doing Wagyu steak.
35:36Good.
35:36With some miso roasted potatoes.
35:38Okay, good.
35:39Blaze it with some brown butter.
35:40Love that. So you'd say this is more of a French influence?
35:42Yes.
35:42A fusion across the Japanese place?
35:44In between French and American, it's something that my husband and I make for date nights.
35:48Great.
35:48I'm sticking to them. My girls love it. My husband loves it, so we're just going to do that.
35:51That's the most important. And then how are you going to incorporate that miso?
35:54Put miso in the brown butter.
35:56Right. There you go, baby. There you go. Ladies, you're 10 minutes gone. 15 minutes to go, yes?
36:02Yes, chef. Natalia, you would be very proud.
36:05I'm so proud.
36:06You would be very proud of you.
36:07All those Mexican flavors.
36:08Let's go.
36:09I want the spice.
36:10Hey, Miriam, get a saucepan, put it on top of your steak.
36:13No, no, no. Press it down. Press it down.
36:15Use something small.
36:16There you go.
36:17There you go.
36:18Just let it sit. Let it sit on there.
36:21You got this, baby. Curl your fingers.
36:23Let a girl cut her onion.
36:25Miriam, what are we doing with the potatoes, honey?
36:26Are we mashing them, or what are we doing with them?
36:28You're just stressing me out.
36:29No, no, no. You do you.
36:31Do your thing, honey.
36:32Do you.
36:32Ladies, we're halfway. 12 minutes down.
36:34Looking good, guys.
36:36Hey, man, let's look after that $200 slice of Wagyu.
36:40There you go. Let that slice just turn to the back.
36:43That fat will render down the back of the Palestine pan.
36:45Yes? Yes, Chef.
36:46Good. Lovely crust on there.
36:48Lovely crust on there.
36:50All right, so tortillas.
36:51Yep.
36:53I want to see a nice char.
36:54No burning.
36:55Leave it on a stovetop.
36:56Just let it caramelize.
36:57I think it looks good like this.
36:58I honestly think it's almost done.
36:59Yeah, pull it. Pull it.
37:01Pull it, and then just let it rest.
37:02Yeah, yeah, yeah.
37:03Good job.
37:04There you go. Good job.
37:05Good job.
37:06Beautiful steak.
37:08Watch your tortilla.
37:11Yeah, watch your tortilla.
37:12Yeah, boy.
37:13Tongues, tongues.
37:14Oh, no.
37:17It's burned.
37:18My tortillas are burned, but there's no way that I lose this.
37:21There's no way that that's sending me home.
37:23Burnt taco after burnt taco.
37:26Ladies, we're eight minutes to go, yes?
37:28Eight minutes to go.
37:30OK, Miriam.
37:31How are we doing?
37:32It's all fine. It's all rare, but you can serve this stuff raw if you want.
37:35OK, do you want it that rare?
37:37No.
37:38I'm looking at my steak, and it's just a little bit on the rarer side,
37:40and so usually my mom would just like hold things on the flame.
37:44I can't do that with the steak.
37:45I can't just hold the whole steak on the flame on the stove.
37:48So I'm like, let's torch it.
37:53Is she torching it? What the ?
37:55No.
37:56No, stop.
37:57Why is she ruining her steak?
37:58No, it looks...
37:59She thinks it's underdone.
38:00It's not underdone.
38:01It's not even close, no.
38:02There you go.
38:03Whoo!
38:05Right, Iman, when you're doing these tacos, make sure it's full.
38:09You all right?
38:10Oh, .
38:12I reached down and burned my hand.
38:13Oh, I forgot that I had put a hot pan there.
38:17I can't slow down.
38:18I got to push through this.
38:19I got to finish cooking.
38:20Come on, Iman, let's go.
38:21Let me think, let me think, let me think.
38:23My hand really hurts.
38:24Can I really do this?
38:30Iman, let's go.
38:31Yes, Chef.
38:32Yes, Iman.
38:33Nice thin slices, thin slices.
38:35Here we go.
38:36My hand hurts.
38:37It really hurts.
38:38But I can't slow down.
38:39I can't lose time over a burn.
38:41Sorry.
38:42I'm here to win.
38:43Ladies, we're down to the last two minutes.
38:45Start plating.
38:46Plate, plate, plate, plate, plate.
38:49Nice.
38:49That's good.
38:50That's great.
38:50Come on, Iman.
38:51Bring it home.
38:52Bring it home.
38:53Potatoes and sauce.
38:54Less is more.
38:55Less is more.
38:57All those potatoes.
38:58That's a lot.
38:59Take a few off.
38:59Take a few off.
39:00Take a few off.
39:01Come on, Iman.
39:01Let's go.
39:02There you go.
39:02Let's go.
39:035, 4, 3, 2, 1.
39:08Let's go.
39:08Well done.
39:11Well done.
39:13Well done.
39:18Richard, Naisha, what an amazing cook that was.
39:22Oh, my goodness me.
39:23Two unique dishes, let me tell you.
39:25And what an extraordinary 25 minutes.
39:27The first dish.
39:28This is a Japanese-Mexican-inspired taco.
39:32And it's finished with togarashi and avocado crema.
39:37The fusion works.
39:39I like all of the sauce work.
39:40Ponzu and citrus ceviche.
39:42It works whether it's Japanese or Mexican.
39:44I mean, really bold move to make a taco
39:46in an elimination cook.
39:48However, it's very apparent what two cuisines
39:51we're visiting here.
39:52Sort of a Latin and Japanese flair.
39:56It's cooked perfectly and very tender
39:58with some beautiful sort of charred notes
40:00coming off of the tortilla.
40:02And the second dish.
40:04This is a Japanese-French-inspired wagyu steak
40:07with some sauteed mushrooms, onions,
40:09crushed potatoes, finished with miso.
40:14The potatoes are absolutely perfect.
40:17The steak looks like it's a little undercooked.
40:18It eats really, really well.
40:20This is a sound textbook dish
40:23of what bistro cooking is.
40:26You know, the question is,
40:28you've got to dig a little bit
40:29to find out that it's fusion, right?
40:30It's not obviously, you know, French or Japanese.
40:35Naisha.
40:36Wow, I mean, classic pairing here,
40:38steak and potatoes.
40:39However, I'm lacking a little bit of that acidity.
40:42And there's almost this sort of bitter note that's coming,
40:45almost like it's burned,
40:46that's a little bit overwhelming.
40:48Richard, I'm going to start with you first.
40:52The dish you're going to send home.
40:55This one is tough because the potatoes
40:58are just amazing over here.
41:03Listen, it's about a theme, cooking a fusion dish.
41:05The dish that I'm going to be eliminating
41:08is the Japanese French dish.
41:16Naisha, which dish are you sending home, please?
41:19The dish that I will be sending home.
41:26The steak and the potatoes.
41:32That dish was cooked by Miriam.
41:34Miriam, you are not just a ray of sunshine,
41:39but a burst of sunshine on this team.
41:41Your composure and poise is incredible.
41:44And this dish, these potatoes,
41:45I want the recipe for them
41:46because they're absolutely delicious.
41:49Thank you, chef.
41:50I wanted to put my country on the map,
41:51my family on the map, and I did that.
41:53You did, multiple times.
41:54I made some wonderful breasts. Thank you.
41:56Please, Miriam, say goodbye to your fellow contestants.
41:59I don't want to leave, but I always talk about how resilient I am,
42:06and I am so proud of myself.
42:09Thank you, chef. Take care.
42:10Thank you, Miriam.
42:11I see my girls will be really proud that mama was here,
42:14but I think they're also going to be very excited
42:15that mama's coming home.
42:21Congratulations, Iman.
42:22Thank you for trusting me, chef.
42:24We need you all to be on top form next time we see you,
42:27because you'll be cooking with a few new surprise teammates.
42:35Oh, boy.
42:37Good night.
42:38What?
42:39A little switcheroo?
42:40Teammates.
42:41What's that mean, chef?
42:42Think about it.
42:47Next time on Next Level Chef, why is there an apron?
42:50Welcome your newest members of your team.
42:53What?
42:54It's us.
42:56Talk to each other, guys.
42:57We're going to grab.
42:58Now you know how it feels.
42:59I got to prove I still can play the game.
43:01Don't do it.
43:02Don't do it.
43:03Grab whatever you can.
43:04Herbs.
43:05That platform's no joke.
43:07Come on, pick up the pace.
43:08Go, chef.
43:09Whoo.
43:10Whoo.
43:10Now we're cooking with fire.
43:12Chef, you're in your element.
43:13I am.
43:14Mama.
43:15I respect you guys more than ever right now.
43:16Keep up the pace, Chef Ramsay.
43:18Holy .
43:20Whose idea was this?
43:21Who's idea was this?