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00:01Previously on Next Level Chef.
00:03Welcome.
00:04Your newest members.
00:05What?
00:06Us.
00:07OK, I'll chop faster, Chef.
00:08Ooh, rum.
00:09Geez, that moves fast.
00:10Platform is for me.
00:11I got this.
00:12Team Ramsay.
00:13Yes.
00:14Person heading into the elimination.
00:15Jeff.
00:16Bobby.
00:17This could be a hero moment.
00:18Or an idiot moment.
00:19No.
00:20Ooh, it's like opening a present.
00:21Do it on a ball.
00:23Nice stuff.
00:24Well done.
00:25Bobby, congratulations.
00:27And tonight, we're going to test your technique.
00:29What do you mean, technique?
00:31I cook for the internet.
00:32Chicken wings, a halibut head.
00:33I do not want a fish head.
00:35Woo-wee.
00:36You guys better bring the heat.
00:37It's like the county fair down here with all the deep-fried food.
00:40We've been here for a long time.
00:42Get out of here.
00:43You sure we don't want help?
00:44Get out of here.
00:59Get out of here.
01:00Welcome back, guys.
01:02Hello, hello.
01:03Good morning.
01:04Good morning, chefs.
01:05We're coming in as a team of three now, and that's a little hard to swallow.
01:08But we are absolutely committed to getting out of this damn basement.
01:12Listen, since this competition began, we've tested you with different cuisines.
01:17Tested you with unusual ingredients.
01:20And we've tested you cooking as a team.
01:23But for today's challenge, we're going to test your technique.
01:29Beatrice.
01:30Yes, chef.
01:31If there's one method you'd love to cook today, what would it be?
01:33Roasting, chef.
01:34Love that.
01:35Arnav.
01:36Give me a fryer, chef.
01:37Have you ever worked with a pressure cooker yet?
01:39A couple of times.
01:40Oh, they're such a bitch.
01:42Man.
01:43Man.
01:44What about sous vide?
01:45Mmm, hell yeah.
01:46No.
01:47Natalia, no sous vide for you?
01:48No.
01:49No?
01:50Why not?
01:51It's like kitchen condoms.
01:52Okay.
01:54Right.
01:55Good news is you won't find out what method you're using until you arrive in your kitchens.
02:00I'm kind of scared because we have all of these pro chefs, and so how technical are we getting?
02:06I cook for the internet.
02:07You know, I don't cook in restaurants.
02:09Whether it's grilling, roasting, even braising, different cooking methods can significantly impact the outcome of your dish.
02:17Yes, chef.
02:18Yes, chef.
02:19Today, you'll have 30 minutes to create the dish using an exclusive method to cook your proteins.
02:24So, pick a protein that's suited to that method.
02:28Let's be honest.
02:29When was the last time you had a steamed burger?
02:31Yes.
02:32Or the last time you had deep fried pasta, right?
02:35Yeah.
02:36One of the techniques is poaching because rumor is you've been trying to poach some of my team members.
02:39Oh!
02:40Wow!
02:41You two weren't in my sights, by the way.
02:45If you guys want to leave and join another team.
02:47I could make that happen.
02:48You're just a , aren't you?
02:51That isn't entirely true.
02:54Your team members have been tapping me up asking for a swap out.
02:57Oh!
02:58They're fed up with the basement.
02:59Megan, come on.
03:02Would you like to join Beatrice?
03:03I'm going to dance with the one that brung me and I'm sticking with Chef Blaze.
03:08I mean, I don't want Chef Ramsay to stop trying.
03:11It is incredibly validating.
03:13I'm not going to lie.
03:15Team Ramsay, thank you to that amazing performance last time around.
03:19As a dynamic team, we start off on the top level.
03:22Team Blaze, have you ever been up there?
03:24No, chef.
03:25No, chef.
03:26Will it happen this year?
03:27Of course it will, chef.
03:28Team Ramsay talking .
03:30You know, it's lighthearted fun.
03:31But they're lighting a fire in us that they won't be able to put out.
03:35OK.
03:36Team Ramsay, head to the elevator.
03:37Yes, chef.
03:38To find out which method you're cooking with.
03:40I'll see you up there shortly.
03:42God, I hope it's not a pressure cooker.
03:51All right, that's us.
03:53Please, no pressure cooker.
03:54Please, no pressure cooker.
03:55Oven roasting!
03:56Woo!
03:57Let's go!
03:58Let's go!
03:59Let's go!
04:00Oven roasting?
04:01We've absolutely lucked out.
04:02Let's go, bro.
04:03Guys, this is great!
04:04All right, friends.
04:05Here we go.
04:06Let's do this.
04:07Steaming.
04:08Oh, OK, very nice.
04:09OK, very nice.
04:10And papayotes.
04:11Here we go.
04:12And papayotes.
04:13Steaming.
04:14This feels very familiar.
04:16Oh, OK, very nice.
04:18OK, very nice.
04:19And papayotes.
04:20Here we go.
04:21And papayotes.
04:22Steaming.
04:23This feels very familiar.
04:25Just check that's cooking up.
04:27Yeah, it's not cooked.
04:29I just did this in the last elimination round,
04:32so I feel like I'm ready for this at least.
04:35Big flavors.
04:36I'm feeling this, guys.
04:37I think everybody wants fish.
04:38Yeah, I think some seafood would be nice.
04:40At least it's not, like, sous vide.
04:42Get us the hell out of this basement.
04:46Oh!
04:47Deep frying.
04:48Let's go, baby!
04:49Yes!
04:50Yeah!
04:51Wow!
04:52Deep frying.
04:53Absolutely awesome for the basement,
04:54because the scraps, the things that people don't want,
04:56normally go best fried.
04:57All good.
04:58All good.
04:59In the bag.
05:01All right.
05:02Let's go, chef.
05:03All right.
05:04Get out of here!
05:05Get out of here!
05:06Come on!
05:07Get out of here!
05:08I need some help!
05:09You need some help, right?
05:10Team!
05:11Team!
05:12How can I help you?
05:13You do not need...
05:14Team Blaze!
05:15Come on!
05:16There it is!
05:17There it is!
05:18Let's go!
05:19This is it!
05:20Anything you'd like to ask us?
05:21Anything you need to know?
05:22Anything?
05:23Just check in, because you've been down here for a long time!
05:24Come on!
05:25Get out of here!
05:26All right!
05:27Get out of here, Nyesha!
05:28Get out of here!
05:29Get out of here!
05:30Get out of here!
05:31Get out of here!
05:32Get out of here!
05:33Let's go!
05:34You sure you don't want help?
05:36Chef Ramsay, just leave us alone.
05:38Good job!
05:39How are you feeling?
05:40Ah!
05:41Ah!
05:42Ah!
05:43Ah!
05:44Ah!
05:45Ah!
05:46Ah!
05:47Ah!
05:48Ah!
05:49Ah!
05:50Ah!
05:51Ah!
05:52Ah!
05:53Ah!
05:54Ah!
05:55Ah!
05:56All right, team.
05:57How do we feel about steaming?
05:58I like steaming.
05:59Pretty good.
06:00Yeah.
06:01Pretty good.
06:02Pretty good.
06:03It's like some, like, steamed dumplings, maybe.
06:04Smart.
06:05Thinking of tamales.
06:06Tamales, yes!
06:07I had it.
06:08I know that.
06:09I knew.
06:10I'm like, steaming.
06:11We love that.
06:12Yes, we love tamales.
06:13Grab the right protein.
06:14Cannot emphasize that more, right?
06:15Hello, Chef.
06:16We good?
06:17Yes, Chef.
06:18What's the technique?
06:19What have we got?
06:20Oven roasting.
06:21Yes!
06:22It's good.
06:23What's your method, apart from rising to the top?
06:25We're frying down here.
06:26What are you doing up there?
06:27That's perfect for the basement.
06:29Nish, what'd you get?
06:30Steaming.
06:31Steaming.
06:32Ooh.
06:33Ooh.
06:34Tough one, yeah.
06:35Steaming is the more difficult technique.
06:37You can fry anything.
06:38You could throw, like, a tarantula in a tuna fryer,
06:40and I need it.
06:41How about you, Chef?
06:42Oven roasting.
06:43Wow, beautiful.
06:44I think I heard some jealousy.
06:45Okay, platform is moving.
06:46On your mark, set, go!
06:48Let's go, let's go!
06:49Wow.
06:50Venison from it there.
06:51I grabbed the first thing that I see, and it's venison.
06:52And as soon as I put it, I'm like, .
06:54I don't know what venison tastes like.
06:55Any quails?
06:56Yes, quails.
06:57Good.
06:58See, Brian, I could work with that.
06:59Fish has been really good to me in this competition.
07:00So give me a fish.
07:01Oh, yeah.
07:02He's definitely done.
07:03Chicken wings.
07:04Parsnips.
07:05Tomatoes.
07:06Chickpeas.
07:07Well done.
07:08Well done, well done, well done.
07:09Good.
07:10Good.
07:11Amazing.
07:12Let's go, guys.
07:13Go, go, go, go.
07:14Look around.
07:15Grab your protein, build around it.
07:16Oh, good.
07:17Let's go, guys.
07:18Go, go, go.
07:19Look around.
07:20Grab your protein, build around it.
07:21Good.
07:22Good.
07:23Good.
07:24Good.
07:25Good.
07:26Good.
07:27Good.
07:28Good.
07:29Good.
07:30Good.
07:31Come on, fish.
07:32Yes.
07:33You want to make tamales?
07:34Yes.
07:35I grab ground lamb, corn husks, but in order for me to do tamales, I need masa flour.
07:41I see no masa.
07:42Masa right here, right here, right here, right here, right here.
07:45Buns, buns, steaming buns.
07:47Come on, steaming buns.
07:48I know this fish head, but I'm not at all interested in that.
07:51Oh.
07:52So I see salmon patties.
07:54Platform is moving.
07:55I have no choice.
07:56I have to take it.
07:57At least I found brown buns.
07:59All right.
08:00We got to make this work.
08:02Go.
08:03Okay, get the proteins first.
08:05Bay scallop, chicken wings, a halibut head.
08:07I do not want to fry a fish head.
08:09I've never even heard of deep fried scallops before, so sorry teammates, but I get the chicken
08:13wings.
08:14Go, go, go, go.
08:15I'm making this grab towards this giant halibut head, going, please, why no?
08:19I just see Brandon's hand come in and take it, and I'm thinking, he just saved me.
08:26I want those scallops.
08:28Your average person sees halibut head and they throw it back in the ocean, but I feel very
08:32confident that I'm going to be able to make a knockout dish.
08:34Just three seconds left.
08:35If you can grab it, it's yours.
08:36More tarragon.
08:37Come on, come on.
08:38Let's go.
08:39Okay.
08:40All right, we ready?
08:41Your 30 minutes starts now.
08:47All right, so Megan, you got bay scallops.
08:49I got bay scallops.
08:50I mean, you got rice flour and you got lager, so you got a perfect element for a beer batter.
08:54You could do like a tempura, right?
08:55That's kind of what I was thinking.
08:56The challenge here is that they're so small that they can overcook really, really quick.
09:00A minute.
09:01Like just really quick, yeah.
09:03Austin, how are we doing?
09:04Great.
09:05I'm going to do the green bean and chorizo, kind of like this Asian-style Chinese thing
09:08that my mother-in-law used to make.
09:10I grabbed a ramen noodle packet.
09:12The first thing I think of is the seasoning packet that's inside is bursting with so much flavor.
09:17That powder is perfect for deep-frying my chicken wings.
09:20Are you cooking the noodles at all?
09:21No, I'm not using the noodles.
09:22Okay, got it.
09:23I just wanted to use the seasoning packet.
09:24I love it.
09:26All right, Brandon.
09:27Yes, Chef.
09:28All right, so you're already into the halibut.
09:29That's right.
09:30Yeah, look at that, man.
09:31You're not even scared of this thing.
09:32Absolutely not, Chef.
09:33You're not scared of anything, are you?
09:34I'm not, Chef.
09:35Yeah.
09:36Comes with being 6'6".
09:37Well, there you go.
09:38That works, right?
09:39So what are you going to do?
09:40The classic fish and grits.
09:41I lived in the South for many years, so I love the concept.
09:44Let's make sure we're keeping an eye on these grits so that they don't stick to the bottom.
09:47Yes, Chef.
09:48Okay, especially down here in the basement with these crappy pans.
09:51Heard.
09:52Come on, Chef.
09:54What did you grab?
09:55Okay, so frozen ground salmon patties.
10:00We saw scallops up there.
10:02Amazing ingredients.
10:03You chose salmon patties.
10:04Yeah.
10:05Didn't see much else there.
10:08Why did I grab this?
10:10What did I just do?
10:11Why did I just do this?
10:12Unfortunately, you feel those 30 seconds go by way too fast, I think.
10:16Why would you grab a salmon patty in a steaming challenge?
10:20Why didn't I walk around the platform to see anything else?
10:25What is the inspiration of your dish?
10:26So definitely steamed buns, chili, garlic powder.
10:27I don't have soy, so I'm going to see how I can kind of like just manage around that.
10:40So you're making a steamed bun with the ground salmon patties?
10:42Yes, ma'am.
10:43What's your vision for your dish?
10:44Um, I think I need a little more time before I make those decisions.
10:49Okay.
10:50Five minutes down, guys.
10:52Five minutes down.
10:53Talia, what'd you grab?
10:55I grabbed some ground lamb and masa.
10:58Masa, love that.
10:59Yes, yes.
11:00Tamales?
11:01Tamales.
11:02Right, with steaming.
11:03Yes.
11:04Yes, so impart flavor, right?
11:05Yes.
11:06That's going to be most important and getting those tamales cooked.
11:07Yes.
11:08Right?
11:09So make me making them a little bit smaller, right?
11:10Yes.
11:11That's really important.
11:12Yeah, exactly.
11:13Tamales usually take like 45 minutes.
11:15I'm like praying to the tamale gods that these get cooked.
11:19Lots of love, right?
11:20Yes, lots of love.
11:21Are you from your heritage?
11:22Of course.
11:23Let's go.
11:24Yes.
11:25Let's go.
11:26Miss Becca.
11:27Hello.
11:28You've got some really beautiful ingredients here.
11:29I do, yeah.
11:30I'm going to do a steamed Asian-style po'boy.
11:32So I'm making some mayonnaise right now so I can do like a spicy like remoulade sauce
11:36to go with it.
11:37Amazing.
11:38I mean, really smart grab for steaming.
11:40Just be careful about when you're dropping your proteins, girl.
11:43Okay.
11:44Yes, chef.
11:46Bobby?
11:47Yes, chef.
11:48What are we working with?
11:49So we're going to be doing a monkfish with butternut squash puree.
11:51Get some color on that.
11:52Finish it in the steamer, right?
11:53Thank you, chef.
11:55Right, we're 10 minutes down.
11:58We're 20 minutes to go.
12:00How are we doing?
12:01Good.
12:02Going good, chef.
12:03Quick base.
12:04That's it.
12:05And in the oven.
12:06I'm going to be doing my fish soon.
12:07Now, young man.
12:08Yes, chef.
12:09You know I have something in common, right?
12:10Even though you're young enough to be my eldest son.
12:12We have babies at home.
12:13We do.
12:14Yes?
12:15Yes, chef.
12:16When I was your age, facing that kind of pressure, it kept me more focused.
12:17It does.
12:18Because another mouth to feed, another responsibility.
12:20But what it did do, it got me driven.
12:22Yeah?
12:23I feel the same way, chef.
12:24Good.
12:25How old was the baby?
12:26She's a little over a month now.
12:27Stacia.
12:28Stacia.
12:29Love it.
12:30Where does that come from?
12:31It's something that me and my girl kind of came up with together.
12:32The meaning behind it is like new beginnings, fresh.
12:33Love that.
12:34Because, you know, me and her didn't come from like a lot of money.
12:36Right.
12:37And, you know, a great background.
12:38So we kind of want to like change the family tradition.
12:40And put on a new foundation.
12:41It was the exact same shoes.
12:42Exactly.
12:43That was somewhat a dysfunctional card.
12:44Never complained about it.
12:45Just got my head down.
12:46Exactly, chef.
12:47And got on with it.
12:48Exactly, chef.
12:49But there's something quite unique about being a young dad.
12:50It is.
12:51Being hungry for success, yes?
12:52Exactly.
12:53Keep that up here, yes?
12:54Thank you, chef.
12:55Rosemary and venison.
12:57And then into the oven we go.
12:59Good.
13:00Oven roasted in.
13:04Dev, platform's moving, guys.
13:05Quick.
13:06Mid-round drop.
13:07Mid-round drop.
13:08We're spicing things up.
13:09Ooh, spicy, spicy.
13:10Whatever you need to give your dish a kick.
13:13Fused chili oil.
13:14Oh, yes.
13:15A little bit of sriracha, Tabasco.
13:16Chili-flavored vodka.
13:17Chili's is my language.
13:19You know, I've grown up eating chilies in literally like a year.
13:21Chili's in literally like every dish.
13:23So I grab some long red hot chilies.
13:25And I also see ginger last second.
13:27This is definitely going to compliment my venison filet.
13:29Excellent.
13:30Guys, platform's on the move.
13:32It's here.
13:33We are adding some spice to our dishes.
13:36I see chilies and I'm like, yes, we need spice.
13:40Be smart about the level of heat.
13:42Generally, the smaller the chili, the spicier.
13:45Grab ingredients, grab ingredients.
13:46Go, go, go, go.
13:47Back to your station.
13:48Guys better bring the heat down there, Blaze.
13:52You can grab whatever you want.
13:54It's all chilies.
13:57Buffalo sauce for wings.
13:58Buffalo if you need it.
13:59If you can grab it, it's yours.
14:03Oh, man.
14:04From the heavens, dude.
14:05From the heavens right there.
14:06That's right.
14:07What'd you get, buddy?
14:08I got some piri piri hot sauce and some harissa.
14:13How do you elevate it, right?
14:15How do you make something that's just brown from the fryer look delicious?
14:19Megan, you frying at home for the kids or what?
14:23Yeah.
14:24Who's taking care of them while you're here?
14:26My husband.
14:27He's taking care of our two boys and the four chickens.
14:29He's up against it too, huh?
14:30Oh, yeah.
14:31He's in it deep right now.
14:32He's a next-level dad.
14:33Absolutely next-level dad-ing it.
14:34I'm thrilled.
14:35Listen, you're doing this for them, right?
14:36Absolutely.
14:37100%, chef.
14:38I want to get you to the finals, right?
14:39I sure want to get to the finals, chef.
14:40Okay, good.
14:41Thank you so much.
14:42Is frying something that you enjoy doing, Brandon?
14:45Oh, absolutely.
14:46Frying comes easily.
14:47I grew up frying.
14:48Yeah, you grew up frying halibut heads?
14:50Grew up frying chicken tenders.
14:52Yeah, last time I checked, halibut isn't swimming in Lake Michigan.
14:57No, it's not.
14:58Listen, man.
14:59We're going to do this together.
15:00Oh, absolutely, chef.
15:01All right.
15:02Wouldn't have it any other way.
15:03All right.
15:04Austin, dude.
15:05Yeah.
15:06You were incredible in the team sort of moment.
15:08Thank you, chef.
15:09Is that because of the team sports you play?
15:10Yeah, chef.
15:11Absolutely.
15:12That's why I belong in a kitchen.
15:13You're a pretty elite soccer player, right?
15:14I played for 16 years.
15:15I played everything but goalie.
15:16My dad was my coach, so the expectation for me was super high.
15:19That's why whenever the chef expects a lot of me, I'm willing to meet the challenge.
15:22Your dad was a coach?
15:23My dad was a coach.
15:24So my dad was my little league baseball coach.
15:26And one thing he would always do is he bat me seventh even though I was one of the best players
15:30on the team.
15:31Keep you humble.
15:32Keep me humble, right?
15:33So you kind of came up with that as well, right?
15:34Yeah.
15:35Absolutely, chef.
15:36All right.
15:37We're connecting, man.
15:38I love it.
15:39It makes us stronger.
15:40Dude, you're on fire right now.
15:41Keep it up, okay?
15:42Oof.
15:43Nice.
15:44Hey!
15:45Dude, you got some soft hands right there for a big guy.
15:48Oh, my gosh.
15:49Whoa, man.
15:50Okay.
15:51I'm gonna put this over here.
15:52Perfect.
16:01Steam burns, guys.
16:02How are you feeling, Natalia?
16:03Good.
16:04Fine.
16:05I'm just praying these tamales cook.
16:07Should I just put the shrimp in now?
16:10Yeah.
16:11I would do it now.
16:12Just watch them.
16:13Okay.
16:14I know that I have to get the shrimp steaming.
16:16That's like my biggest concern right now.
16:19My last cook was not good.
16:22It's such a shame the fish is undercooked.
16:25If there's one thing that I've learned from Next Level Chef experience so far is to not undercook something.
16:32I am gonna make sure those prawns are fully cooked.
16:35I just need one good dish.
16:37It's all I need.
16:38That's all I need today.
16:39One good dish.
16:42Okay.
16:43I think that's enough.
16:44All right, Iman.
16:45How are we looking?
16:46Okay.
16:47So, steamed buns.
16:48And I think we're gonna be okay.
16:49I need you to believe in yourself.
16:50I do.
16:51Okay.
16:52How are you presenting this?
16:53Walk me through your plate and your vision.
16:54Um, I don't, I'm struggling today, Chef.
17:01This is really just not my, not my, my space.
17:04So, I'm doing my best to develop flavors and figure out how I can.
17:07But that's the essence of what Next Level Chef is about, right?
17:09Yes, ma'am.
17:10Just because it's steaming doesn't, it doesn't mean that it's not in your wheelhouse.
17:12You had best dish on the level last time.
17:14Yes.
17:15Right?
17:16Don't forget.
17:17Yes, Chef.
17:18They come from such a beautiful place.
17:20That's right.
17:21Right?
17:22My dad is from Palestine.
17:23My mom is from Jordan.
17:24Yeah.
17:25Use that soul in your dish.
17:26Yes, ma'am.
17:27You come from Fine Dining.
17:28You're CEO of a company.
17:29You have to remember who you are.
17:30Yes, Chef.
17:31That's where you draw your power from.
17:32I'm gonna figure it out.
17:33By the end, it'll be a beautiful dish.
17:34I believe in you.
17:35And I'm here with you every step of the way.
17:36Yes.
17:40Woo-wee.
17:43Beatrice.
17:44Just working on my bourbon, Chef.
17:45I'm just getting these pomegranates out.
17:46I'm gonna get it on the stove.
17:47Reduce.
17:48Add a little white wine vinegar.
17:49Add some lime juice.
17:50This is my first time with this,
17:51but I'm excited to do something new.
17:53Pomegranate for blanc may be a little weird,
17:55but, you know, I'm a little weird.
17:58So it's good stuff.
18:00It's good stuff.
18:01Let's be honest.
18:02You're getting more techniques here
18:03than you are at culinary school, right?
18:04Yes, you really do.
18:05Okay, so...
18:06You get better ingredients, too.
18:08Check your proteins.
18:10They're cooking.
18:11Bobby, you're watching your monkfish, right?
18:13Just checked it, Chef.
18:14We're good.
18:17How are we feeling, Becca?
18:18Good.
18:19So I have, like, a little bit of a Yuzu chili oil remoulade deal going on here.
18:24Becca, I'm seeing something I haven't seen from you in this competition.
18:28You want to be here?
18:29I do. I do want to be here.
18:30Do you think that you belong in this competition?
18:31It's hard some days.
18:32It is hard some days.
18:33And I love that vulnerability, but you're fighting, girl.
18:36I do not want a repeat of serving sashimi.
18:40I had a couple of really bad cooks, and I just want to prove to myself and to Chef Arrington
18:45that I still deserve to be here.
18:47Ugh, I'm just...
18:48I'm really, like, nervous trying to keep my together.
18:59We're working.
19:00We're working.
19:01That's what I want to see, Becca.
19:03Some of that lemon, baby.
19:09Brandon, the grits got cooked, right?
19:11We feel good about the grits?
19:12Yes, Chef.
19:13Yes, Chef.
19:14Wish we had some cheese.
19:15I know.
19:16My daughter, that's her birthday meal.
19:17Is it?
19:18Yeah, just cheese grit.
19:19Can I come cook your daughter's birthday meal?
19:21Dude, we're gonna have to do it.
19:22We're gonna have to do it.
19:23Let's get through this, and then we're worrying about birthday parties.
19:26Down to five minutes.
19:28Are we good?
19:29Yes, Chef.
19:30Guys, it's like the county fair down here with all the deep-fried food.
19:32Throw down some cakes and Twinkies and funnel cake or something like that.
19:37Megan, what's your local county fair?
19:39King County County Fair.
19:40King County?
19:41We got the cowboys out in Neenamclaw.
19:43You know, that's my jam right there.
19:45I'm a country bum at heart.
19:47Okay, remember the base scallops.
19:49Don't overcook them.
19:50Scallops can be just fine one minute and then go straight to being a rubber bouncy ball the next.
19:56That is a very real fear here.
19:59Guys, the flavors are popping down here.
20:02The flavors are popping.
20:05Wow, wow.
20:07I think I pulled it off.
20:12And the comeback is real.
20:14And the comeback is very real.
20:16I'm like looking down at my little buddies in their little steaming blanket.
20:22I'm like, are you guys good?
20:23Like, are you overcooked?
20:24Are you under?
20:25Do you need anything?
20:26Do you need some water?
20:27All right, Becca.
20:28Sesame seeds.
20:29One thing at a time.
20:30One thing at a time.
20:31You don't need that many.
20:32You don't need that many.
20:33We are down to our last two minutes.
20:35All right, Chef.
20:36The venison is rested nicely, yes?
20:39Yes, Chef.
20:41Chef, should I start slicing?
20:43No.
20:44Don't slice that thing to the last moment, yes?
20:46Yes, Chef.
20:47Platforms go down to the basement.
20:49Platform's on the move.
20:51Thank you, Chef.
20:52Come on.
20:54One minute left, guys.
20:57It's raw, Chef.
20:59It's raw, Chef.
21:01The masa's raw.
21:03I'm just gonna torch the top of this
21:05and just hope and pray for the best.
21:11Okay, the platform is here, guys.
21:12Yes, Chef.
21:13This is not the time in the competition
21:15to miss a platform, okay?
21:16Yes, Chef.
21:19Brandon, the platform is here, dude.
21:20Let's go, let's go.
21:25Right here, right here.
21:30Yes!
21:31Let's go.
21:32Let's go.
21:33Oh.
21:34Platform's here, guys.
21:37Come on, Becca.
21:38Platform's here.
21:39Let's go, let's go, let's go.
21:40Come on, Bobby.
21:41Coming, Chef.
21:43Let's go, I'm on.
21:44We're going, we're going.
21:45Platform's here.
21:46Lock in.
21:47Lock in.
21:48Let's go, let's go.
21:49Go, go, go, go, go.
21:50We got in on you.
21:51Yes!
21:52Oh!
21:55Platform's there, guys.
21:56We gotta go, Beatrice.
21:59Okay, move.
22:00You gotta go.
22:01On out.
22:02You've got to go.
22:03You've got to go.
22:04Go, no, no, no, no.
22:05Well done.
22:06Well done.
22:07All right.
22:08Well done!
22:09Yes!
22:10Yes!
22:11Yes!
22:12Well done.
22:13Good job, guys.
22:14Let's go.
22:15Let's go.
22:22Okay.
22:28Three techniques.
22:29Oven roasting, steaming, and deep frying.
22:33The dishes look great.
22:34Richard, should we pick up with you?
22:35Yeah.
22:36Yeah, let's start in the bottom.
22:37Yeah.
22:38Please.
22:39All right.
22:40The challenge with frying is how to also make it beautiful, right?
22:42Yeah.
22:43So we're gonna start with a crispy halibut head.
22:45This chef has a riff off of shrimp and grits.
22:47Luckily, those chilies drop to sort of work into this sauce.
22:50I'll be honest with you.
22:56Most chefs, when they see a giant halibut's head, they just think fish stock or they get
23:03terrified.
23:04This is wonderful.
23:07The heat from the dredge on that halibut and then a soft poached egg on top so it's
23:12even more richness.
23:13I absolutely love it.
23:15I love the concept, especially in the basement.
23:17This is a way to elevate a fish head.
23:20It's incredible.
23:22Good job.
23:23Next up, we have tempura-based scallops with QP mayonnaise.
23:26It's a little bit of chili citrus aioli.
23:33I'm not a big fan of deep frying scallops.
23:37But it was a frying challenge in the basement.
23:39But these are exceptional.
23:41And the sauce really does give it that extra acidity.
23:44And the scallops and white asparagus hitting the basement.
23:47How we let that slip, I don't know.
23:49I love the texture against the soft, rich, sweet scallop.
23:52It's really delicate.
23:53You have this amazing crunch.
23:55Hearing these comments, everything starts to settle.
23:59And I start to breathe again.
24:01My heart starts beating.
24:03And lastly, we have a crispy chicken wing with a hoisin orange chili glaze.
24:13The dredge on these wings, amazing.
24:17I can't agree more.
24:19If these guys weren't here, I'd eat the whole bowl.
24:21I'm not too sure what's happening in the basement today.
24:24Has someone put new windows in there?
24:26Is there sunlight coming up?
24:27Because these dishes are exceptional.
24:29Nailed it.
24:30All right, guys, shall we come to the middle?
24:34We had steaming.
24:35Mmm.
24:36First up, we have lamb tamales.
24:38This was steamed with a handmade masa dough.
24:43Ugh.
24:44Raw masa is like the worst tasting thing there could possibly be.
24:48So if the masa is raw, then I'm screwed.
24:53And we get tamales made in 30 minutes.
25:01The masa dough.
25:03Um, it's actually delicious.
25:06It's cooked beautifully.
25:07Pretty smart technique, because it goes well with being steamed.
25:10To be able to achieve that level of comfort in 30 minutes is really special.
25:14Visually, maybe it's lacking a little color, but it's not lacking anything in flavor.
25:19Next up, we have a steamed bao bun and steamed shrimp.
25:22The chef made a beautiful chili oil, calling this dish a po bao.
25:29Shrimp cooked perfectly.
25:33The right amount of heat, the acidity, the pickling.
25:35Delicious.
25:36Pretty good job.
25:37Wow, I don't know if it's a po bao or a bao boy.
25:40Whatever it is, whatever you want to call it, I'll call it delicious.
25:43Oh, my God, I'm so excited the shrimp were cooked well.
25:46Thank God.
25:48Next up, we have another bao.
25:51This chef grabbed a frozen salmon patty.
25:54Oof.
25:55And is garnishing this with charred bok choy and a sauce of miso.
26:01Why the frozen salmon?
26:02That's a good question, chef.
26:03Visually, it's really just not appealing.
26:05You don't really want to go in there and even taste it.
26:07When you think of the halibut and the scallops that descended to the basement, I would have
26:14grabbed that over this frozen fish patty.
26:17It's just pasty.
26:18Generally, it's just very pasty.
26:20It's the wrong kind of ingredient to steam.
26:24I thought I'd fix that.
26:26It's embarrassing, actually.
26:27Yeah, it's embarrassing.
26:29Next up, this is a spiced monkfish with chilies and lemongrass served over a butternut squash puree.
26:36Monkfish is a very tough fish to get right, okay?
26:40It's full of water.
26:41So steaming is the last thing I'd do.
26:43The monkfish is cooked beautifully.
26:44It's not watery at all.
26:45Really nice technique.
26:46Very cleverly done.
26:48That yellow sauce really, really pops on this.
26:50It eats really, really well.
26:51And again, monkfish, I would steer clear, especially when you're steaming something.
26:55Shall we head up to the top floor?
26:57So we've got oven roasting.
26:58This is an oven-roasted seabree cooked skin-side down in a roasted blistered tomato sauce with some vodka.
27:05Love the brightness of the sauce that accompanies this delicate fish.
27:11Simple, elegant, beautiful, and delicious.
27:15Next up, we've got lorny venison.
27:17This was oven-roasted with saute asparagus and some really crispy potatoes underneath.
27:22Really good cook on the venison.
27:24It can be a tough protein to work with.
27:26The mushrooms on the venison work really well.
27:28Incredible use of the cooking technique.
27:30Not an easy protein to pull off.
27:32Really beautiful.
27:33Next up is oven-roasted quail with stuffed cabbage, grilled zucchini, pomegranate beurre blanc.
27:45The sauce is visually not as appealing.
27:49The supporting ingredients don't really do justice to how well the protein's cooked.
27:54It's a little overwrought.
27:56And the beurre blanc isn't usually something that you would see with poultry.
28:00Right, all of you, excuse us, please, because Richard, Naisha, and myself need a moment.
28:06You're best cooked yet.
28:10Yeah.
28:11Yeah.
28:12Start in the basement.
28:13I mean, there's a technique to deep-fried.
28:15That halibut dish, that was exceptional.
28:18I saw that fish head, and I was like, we're gonna .
28:21And the wings, and we've had wings multiple times, but the sauce, the glaze.
28:25Every component of those dishes made sense.
28:28Seeing a different team glaze today, honestly.
28:31Listen, at a certain point, you just keep digging down, eventually you get to the top.
28:34Yeah.
28:35All right.
28:36Middle floor with the steaming.
28:37Honestly.
28:38I mean, honestly, what was going on with that frozen pattern?
28:40Honestly.
28:41It looked like fish food in that bao bun.
28:42It was maybe the least appealing-looking dish that I've seen on Next Level Chef.
28:46Totally.
28:47Yeah, absolutely.
28:48But could we talk about the shrimp?
28:49I saw a different chef today who made that dish.
28:51Delicious.
28:52Oh my gosh, delicious.
28:53Bao-wow-wow.
28:54I'm telling you.
28:55Yippie-yay.
28:56I'm telling you.
28:57Top floor.
28:58To me, the quail, the dish didn't come together.
29:00A pomegranate beurre blanc.
29:01Yeah, there were components that were well-executed, but they didn't go together.
29:04Wow, okay.
29:05I'll be honest.
29:06Any of the dishes on the bottom could be top dish.
29:08Oh my goodness.
29:09I agree with you.
29:10Really?
29:11I thought that the dishes were incredible.
29:12Honestly, I'm seeing a new team-
29:13No, no.
29:14Like, that's what I love about you.
29:15You have such integrity.
29:16You call it like you see-
29:17Honestly, those are incredible.
29:18Are you saying that the three dishes are better than any of the dishes on the platform?
29:21I think that that is Team Blaze's best cook of what I've seen.
29:26Come on, Gordon.
29:27Gordon.
29:28Gordon.
29:29We haven't got the top three dishes overall out of ten contestants.
29:32Sorry to your bonfire.
29:34Well, I feel pretty confident.
29:35I'm not asking how you feel.
29:37I don't want to take your temperature.
29:38I do.
29:39You ready?
29:40Yes.
29:41Shall we?
29:42Let's skip to the pub where it's like, you're gonna cook, blah, blah.
29:47We'll go home.
29:48Let's go.
29:49You're not going home.
29:50Seriously, this is getting intense.
29:54Only one dish will keep their team safe and send them to the top floor for the next challenge.
30:01The outstanding dish was the halibut head.
30:08Yes!
30:09I'm so happy.
30:15Honestly, to transform an ugly, unwanted halibut head into something as majestic as that,
30:23pure bliss.
30:24Thank you, Chef.
30:25Team Blaze, I am proud of you.
30:26Let's go, baby.
30:27I've always been proud of you.
30:28Oh.
30:29Go enjoy the lounge.
30:30It's that way, by the way.
30:31It's that way?
30:32Yeah, that way.
30:33Go enjoy it, Team Blaze.
30:34Megan, see what happens when we spend time with you in the basement?
30:39Trying to take the credit, Chef.
30:41Trying to take the credit.
30:42Nice try, guys.
30:43We sprinkle some magic in there, Chef.
30:44I believe that.
30:49Aha.
30:50Hey.
30:51This place exists.
30:52Right?
30:53This is real.
30:56Okay.
30:57Now we get serious, unfortunately.
30:59You know what's next.
31:01So, Naisha, Gordon, each of you have a tough decision to make.
31:05You each have to choose one team member to head into the elimination.
31:09And I'm going to start with you, Naisha.
31:13You know, this one, honestly, isn't too difficult of a decision for me today.
31:22Iman, we will be heading into the elimination cook.
31:27It doesn't feel very good.
31:28But, like, it doesn't matter how you fall.
31:31It's how you finish.
31:32That's it.
31:33Okay.
31:34So, Gordon.
31:35Yeah, Richard, it pains me.
31:36Iman is a powerhouse.
31:38So, I'm going to put an individual in that is tenacious, feisty, but has the perfect attitude.
31:47The individual that I'm putting forward is the individual that I'm putting forward into the elimination is Beatrice.
32:09Yes, Chef.
32:10Okay.
32:11Yes, I'm ready to go.
32:13I'm ready to get it done.
32:14That's the attitude.
32:15Well done.
32:16Okay, Beatrice and Iman, you both have one final opportunity to save yourselves in this competition.
32:24So, for the elimination cook, we're sticking with technique.
32:28We're going to use what some say is one of America's oldest cooking methods.
32:33Cedar board plank cooking.
32:36Cedar plank is such a cool way to cook.
32:41So, I feel really confident.
32:43I came here to play and I play to win.
32:45Period.
32:46Cooking on a wooden plank is an indigenous technique of cooking fish.
32:51It originated in the Pacific Northwest.
32:53And when done correctly, the technique is a unique way to add a smoky flavor to fish that can't be matched.
33:01Cedar board cooking, something I've never done before.
33:03But I have camped a lot.
33:05I know cooking with fire.
33:07I know how it infuses the flavor.
33:09And this is what I'm here for.
33:11Iman, Beatrice, head to the elevator.
33:13I'll see you soon on the top.
33:14Let's go, Iman.
33:15Go!
33:16Beatrice, edit yourself.
33:17Don't go crazy.
33:18Hurt.
33:19Come on.
33:20And taste.
33:21Let's go, girl.
33:22Hurt, Chef.
33:23Taste everything.
33:24Believe in yourself.
33:28Let's go.
33:29Let's go.
33:30I get the top one.
33:31Come on, guys.
33:32Oh, boy.
33:33I really do love Beatrice.
33:34She's very special.
33:35But if you really want to win a fight, you turn off what you feel and you just focus.
33:40Let's go.
33:41This is going to be the first Pro Chef elimination.
33:43I'm excited.
33:44Ba-ba-ba-ba-ba-ba-ba.
33:45This is what I live, breathe, and eat.
33:47Competition.
33:48So lonely over there in Team Gordon.
33:49Those were dead stairs.
33:50Did you see that?
33:51Oh, my God.
33:52Okay, everyone.
33:53How are we doing?
33:54Good, Chef.
33:55Yes.
33:56Ready to go.
33:57She's hungry.
33:58Yeah, she is.
33:59She's so ready.
34:00Yeah.
34:01All right, listen.
34:02Cedar plank cooking.
34:03You have your cedar planks that have been soaked.
34:05You got 25 minutes to make a perfect cedar-plank dish.
34:06Yes, Chef.
34:07You got this, Eman.
34:08Okay, good.
34:09Okay, Chef.
34:09All right, you got your protein.
34:12All right, swordfish and salmon.
34:13We have this barbecue.
34:14Yes, Chef.
34:15We have this barbecue for a barbecue.
34:16All right.
34:17We have beef.
34:18Yes, Chef.
34:19Here we go.
34:20All right.
34:21You get it.
34:22And salmon.
34:23You get it.
34:24Right, point to that.
34:25Yes.
34:26And we're ready to go.
34:27Fine.
34:28Yes, Chef.
34:29You're ready to go.
34:30She's hungry.
34:31She's hungry.
34:32Yeah, she is.
34:33Salmon, we have this barbecued, cedar-planked seafood item.
34:38What is it going to go with?
34:39What flavors are going to work well with this slightly sweet cedar smoke?
34:43Beatrice, you have salmon.
34:45What are we thinking so far, Chef?
34:47So, Chef, I'm going to make a dill cramp fresh with a herb oil,
34:51as well as a grapefruit fennel salad and some fried potatoes as a base.
34:55Okay, I got it. I like it.
34:57Iman, what are we thinking about here, Chef?
34:59So, I'm going to cedar plate my swordfish.
35:02I'm going to do a beautiful tomato and cucumber salad.
35:06Then, za'atar and oil vinaigrette.
35:09It's really classic Middle Eastern food show.
35:11A little bit of grilled zucchini, smoked dead plant puree.
35:14Okay, I like it. I like it.
35:15It's Middle Eastern. It's home. It's my heart on a plate. I got this.
35:19You want to get your cedar boards.
35:22I would suggest probably oiling what goes on.
35:25Salmon usually goes on skin side first.
35:27You don't have any skin on the swordfish, so a little bit of oil.
35:29You get the fish on there. Remember, it's going to take 12 minutes.
35:33Yes, Chef, hard.
35:35Bea looks really composed.
35:37Yeah, I mean, she usually all smiles and peaches and unicorns.
35:41I mean, that looks good.
35:42Yeah.
35:45Okay, you can see the smoke billowing already.
35:47That's good. That's flavor, right?
35:48Don't be afraid if you get a little bit of a flare-up, but every couple of minutes, give it a little peek in there.
35:53Keep an eye on that.
35:55Things can get too smoky.
35:58What do you think it's going to come down to?
36:00Execution on the protein, Chef.
36:02Salmon obviously goes really well with that cedar plank.
36:04That's like a classic pairing.
36:05Yeah.
36:05And as long as she doesn't do too much with her swordfish, then I think the salmon's going to take the case.
36:11Yeah.
36:13Okay, eggplant is charring. That's good.
36:15We're feeling good about our fish, Chef?
36:16Yes, Chef.
36:17Okay.
36:18Nobody's looked at their fish yet.
36:20Feeling good, Bea?
36:21Yes, Chef.
36:21Ten minutes left.
36:24Ooh, pretty.
36:26You smell that cedar on there? It's good?
36:28Yeah, okay.
36:29You just don't want it to be rare, right?
36:30Oui, Chef.
36:33Beautiful, Iman. Beautiful.
36:34Yeah, I mean, that's done.
36:39Oh, yeah.
36:40Check that, check that, check that.
36:43The her plank is burning.
36:45Pull that out.
36:46Pull the plank out.
36:47Get that salmon off there.
36:49Girl, what? On one?
36:50Ooh!
36:54Beatrice, right next to me, her like on fire.
36:57It's game over.
37:04Okay, pull the plank out and throw it in the oven.
37:08Go grab another plank real quick.
37:10Behind.
37:11Oh, oh, oh.
37:12You got this.
37:13Behind, Chef.
37:13It's okay.
37:15I'm just, you know, rolling with the punches
37:16and doing what I need to do, and fast.
37:19Boom, right into the oven.
37:20Get that out.
37:21Okay, go.
37:21Go.
37:21I want to make sure that your egg plank gets cooked enough, right?
37:27Because you didn't cut it?
37:28We're almost there, Chef.
37:30Ooh, yeah.
37:31Come on, come on.
37:33Let's go.
37:34Ooh, nice.
37:35Nice.
37:36Look at that.
37:37Yeah.
37:37That is sexy.
37:38Three minutes remain, okay?
37:47I'll check the salmon, Chef.
37:48Come here.
37:48Yeah, check the salmon.
37:50Yeah, I listened.
37:51That's good.
37:51Okay, so the salmon's okay.
37:53So it's done.
37:53It's perfect now.
37:54Salmon smells delicious.
37:56It smells like a campfire.
37:57It's so gorgeous.
37:58How's that salmon looking?
38:00Looking good, Chef.
38:01Two minutes.
38:01It's time to start plating.
38:04Come on, home stretch.
38:05Make it pretty.
38:05Make it pretty.
38:06A cedar plank dish
38:07to keep yourself in the competition.
38:11You can smell the smoke in the air, huh?
38:13Yes, Chef.
38:13Smells like success.
38:14Yes, Chef.
38:16Five, four, three, two, one.
38:20Stop cooking.
38:20Good job, Chef.
38:24Me and Iman have the utmost respect for each other,
38:26but I'm here to win this competition,
38:28and I will be sorry to see her leave,
38:30but happy to stay.
38:34Okay.
38:35It smells delicious.
38:39You're going to enjoy these flavors.
38:41We will start with a cedar plank salmon
38:45with a dill creme fraiche
38:47and a grapefruit fennel salad.
38:49All right, let's dig in.
38:51I love cooking on these cedar planks.
38:58Salmon's cooked beautifully.
38:59I love the smokiness of this,
39:00and the oils have maintained the goodness inside that salmon.
39:05Nothing's seeped out.
39:06There's fragrance and fennel.
39:08A little bit too much of that in there,
39:09but it's a delicious dish.
39:11For me, this is freshness.
39:12There's this sort of roasted moment,
39:14but most importantly,
39:15the salmon is cooked absolutely beautifully.
39:18Okay, this is a cedar planked swordfish
39:23with a charred eggplant puree
39:25and a cucumber tomato salad
39:27spiked with some zatter spice.
39:35Swordfish is the most difficult fish to cook,
39:37let alone put it on a cedar plank,
39:39because there's no give, there's no fat.
39:41It needs to be brushed
39:42with like a sort of citrus olive oil.
39:45It's a really good dish,
39:47especially the eggplant.
39:48Whoever got that flavor?
39:49Pretty unique.
39:50Yeah, what I love about this dish
39:51is all the flavors work really well together.
39:54The use of the cedar plank really achieved
39:57what it was supposed to do.
39:58It really imparted a really nice smokiness to this fish.
40:02Okay, obviously two really, really successful dishes.
40:06Now's the hard part.
40:07Naisha, I'm going to start with you.
40:09Which dish will you be eliminating tonight?
40:12Will it be the cedar planked swordfish
40:15or the cedar planked salmon?
40:20The dish that I will be eliminating tonight?
40:26It's the swordfish.
40:30Gordon, which dish will you be eliminating?
40:34It's tough on this one.
40:35Both fishes are cooked beautifully.
40:38God, it's a hard one, this one.
40:46The dish I'm going to be eliminating is...
40:51the swordfish.
40:55That was Amman's dish.
40:56Amman, it's been beautiful to watch your growth in this competition
41:05and you should be so proud of yourself.
41:07You are a born leader, fighter, feisty, and fierce girl.
41:12Absolutely.
41:13It's been an honor to cook with all of you.
41:15Thank you guys for everything.
41:17Next time in New York, I want to come and get some of those delicious,
41:19better than your mother's cookies.
41:21Come and say goodbye, Kamega.
41:25Once upon a time,
41:27I went on a food show.
41:29Probably the coolest chefs in America.
41:31Thank you, chef.
41:32Good job, chef.
41:32Made top ten.
41:35Cooked a really good dish at the end.
41:38Put Palestine on a plate.
41:39And that's it.
41:50Thank you, welcome.
41:55Listen, all of you.
41:58We are at the point in the competition
42:00that sadly we're saying goodbye
42:02to some very talented chefs.
42:04It's coming down to the wire.
42:08Now, next time we see you,
42:10we're going to be doing something
42:13we've never, ever done before.
42:17The most difficult challenge
42:19we've ever seen in this competition.
42:23Good night.
42:23Well done.
42:24Good night, chef.
42:26Thank you, chef.
42:27Great job, girl.
42:29Beatrice, forget the homework tonight.
42:30Get some rest.
42:31Well done.
42:34Good job, man.
42:35Good, what?
42:36Good job.
42:39Next time on Next Level Chef.
42:41The first time ever,
42:42you will be competing
42:44in a Next Level tournament.
42:46What?
42:47I love y'all,
42:48but we're frenemies today.
42:49You know the famous saying,
42:51too many cooks in the kitchen.
42:52This is going to bring
42:52a whole new meaning to it.
42:54Go.
42:55Bloody hell.
42:56The platform's almost empty.
42:58Go, go, go, go, go, go.
42:59So intense, the stress.
43:01There's nine people in the kitchen
43:04is like being air traffic control.
43:06Get the duck back on the skin.
43:08You cook 90% on the skin.
43:09Oh, I love you guys.
43:11off.
43:12Oh, I love you guys.
43:12Oh, I love you guys.
43:13Oh, I love you guys.
43:13Oh, I love you guys.
43:14Oh, I love you guys.
43:14Oh, I love you guys.
43:15Oh, I love you guys.
43:15Oh, I love you guys.
43:16Oh, I love you guys.
43:16Oh, I love you guys.
43:17Oh, I love you guys.
43:17Oh, I love you guys.
43:18Oh, I love you guys.
43:18Oh, I love you guys.
43:19Oh, I love you guys.
43:19Oh, I love you guys.
43:20Oh, I love you guys.
43:20Oh, I love you guys.
43:21Oh, I love you guys.
43:22Oh, I love you guys.
43:23Oh, I love you guys.
43:24Oh, I love you guys.
43:25Oh, I love you guys.
43:26Oh, I love you guys.