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00:00Previously on Next Level Chef,
00:02we're gonna test your technique.
00:05I hope one of the techniques is poaching,
00:07because you've been trying to poach some of my team.
00:09The halibut head.
00:10Frozen salmon patty? What did I just do?
00:13The outstanding dish was the halibut head.
00:16Heading into the elimination, Iman.
00:18Beatrice.
00:19Her blanket burning.
00:21This is gonna be close, guys.
00:22Very similar dishes.
00:23Iman, come and say goodbye.
00:25And tonight, the team part of the competition is now over.
00:29For the first time ever,
00:31you'll be competing in a Next Level Tournament.
00:34What?
00:35Go!
00:36Bloody hell.
00:38Nine chefs in the top level.
00:40We're frenemies today.
00:41So rude!
00:42You know the famous saying,
00:43too many cooks in the kitchen.
00:44It's gonna bring a whole new meaning to it.
00:59Welcome back, everybody.
01:02Hello, hello.
01:03Hello, Chef.
01:07How are we feeling?
01:08Nice, Chef.
01:09Top nine.
01:10Megan.
01:11Yes, Chef.
01:12I love how feisty you've been this season.
01:16Like, you are here to compete.
01:18Who are you cooking for?
01:20I'm cooking for my boys.
01:22They're the reason for everything I do.
01:24Every time that we're up here,
01:25we're thinking about our families, right?
01:26Yep.
01:27So it's really important to keep your boys in your mind,
01:29in your heart,
01:30and know that, like,
01:31when you're almost at the end
01:32and you don't have any gas left,
01:34that should be the fuel that sends you to the next spot,
01:36right?
01:37Absolutely.
01:38Team Arrington!
01:39Woo!
01:40How are we feeling today?
01:41Excellent, Chef.
01:42Really, really good today.
01:43Excellent.
01:44Love to hear that.
01:45Becca, what's your mindset going forward?
01:46I've done everything in my life for everybody else,
01:48and I'm here for me.
01:49I'm here to learn from the, you know, my idols.
01:52So I'm gonna keep learning, I'm gonna keep pushing,
01:54and I'm gonna keep putting out great dishes.
01:56Yeah, you are.
01:57Let's go.
01:58Right, listen up.
02:00Today is gonna be the biggest challenge you've faced yet.
02:05The team part of the competition is now over.
02:10There will be no more teammates to save you from a bad dish.
02:15You are now cooking on your own.
02:19Megan and Austin, I love y'all, but we're frenemies today.
02:30For the first time ever, you'll be competing in a next-level in-season tournament.
02:38What?
02:39Your performance today will determine where you begin your individual climb.
02:46Okay, so here's how it works.
02:49All of you are heading straight to the top level.
02:54Wait, what?
02:55Well, you'll be cooking elbow to elbow for 20 minutes.
03:00There's gonna be so many people.
03:02Think about it.
03:03There's nine people all at the platform at the same time.
03:06Whew!
03:07Not gonna be easy.
03:08Now listen, we all know how hard it is to stay on the top, right?
03:11And today, only the best dishes will keep a spot at the top to start your individual climb.
03:19Got it?
03:20Yes, Chef.
03:21The rest of you, you'll move to the middle level and cook again.
03:24The best dishes from that floor will earn a spot on the middle floor.
03:28For those of you who drop into that basement, you are then headed into a sudden death cook-off,
03:37whereby one of you will be eliminated from the competition for good.
03:45This is like nothing that we've ever done before.
03:49It's up to you to not only earn your spot, but also to save yourself.
03:54Yes, Chef.
03:55Yes, Chef.
03:56All of you, head to the elevator.
03:58You're all headed to the top level kitchen.
04:00I'll see you there in a little bit.
04:09I see the one lone cutting board.
04:11I'm like, that's me.
04:12I sprint.
04:14Their station is so small.
04:16My God, I have the giant on my station.
04:18I'm like one of the smallest people there.
04:20And I'm just like, how's it going?
04:22So, holy God, if you budge me out of that station, I'll burn you.
04:26It's so rude.
04:33Woo!
04:34How are we doing, everyone?
04:35We're doing good?
04:36Let's go, let's go.
04:37All right, let's rally up.
04:38Let's get over here.
04:39You good?
04:40How's everyone feeling, right?
04:41Good, Chef.
04:42Okay, listen, the mission today is pretty simple, right?
04:43You have the best equipment.
04:44You have the best ingredients.
04:45You have to make the best next level dish to start your individual climb from here out.
04:51I want to see intensity from all of you because I truly want all of you to stay up here.
04:55Unfortunately, not all of you are going to stay up here.
04:58Some of you are going to descend to the middle level.
05:00Bobby?
05:01Yes, Chef.
05:02Ryan?
05:03Yes.
05:04The team competition is over and the pins can no longer save you.
05:06So, gentlemen, I'll have to have you turn them in right now.
05:08Yes, Chef.
05:09From this point on, there's no safety.
05:11The pressure is definitely on.
05:12Well played, guys.
05:13Okay?
05:14Line it up.
05:15Hands on the door.
05:16This is going to be the first in next level chef history.
05:19There's nine of you running for one platform.
05:22You know the famous saying, too many cooks in the kitchen.
05:24This is going to bring a whole new meaning to it.
05:26Nine chefs in the top level.
05:28Huge.
05:29Okay, the platform is on the move.
05:32When the light goes green, it's go time.
05:34Go!
05:35Woo!
05:36Bloody hell.
05:37I slam my hands down on the prawn and then Megan grabs the prawns as well and then they
05:55go flying.
05:56Look at Beatrice!
05:57Hell no, bitch.
05:58I'm not giving away these prawns to nobody.
06:00Make sure you get enough shrimp.
06:01I saw them fall.
06:02There's a duck breast up here.
06:03Someone didn't grab a protein.
06:05I really wanted those prawns.
06:07Duck breast over here up top.
06:09I have duck breast.
06:10I cooked duck one other time in my life.
06:12One.
06:13Okay, what can cook quickly?
06:14Tiny things that cook quickly.
06:15I feel like a mouse with these huge, like, lions around this platform and they're feasting.
06:21And I'm just like, please?
06:22Please?
06:23I got a tuna steak and at this point I'm thinking I can make some sort of sauce.
06:26I'm just looking for color.
06:27Build the dish in your head right now.
06:29Look, that thing's almost empty.
06:30If you can grab it, you can get it.
06:32If you can grab it, it's yours.
06:3420 minutes starts now.
06:37Let's go, baby!
06:39I feel like there's a vibe in the air that the competition has gotten serious.
06:44Austin, what are we up to?
06:45What are we doing?
06:46Chef, so I got A5 Wagyu strip loin.
06:49Cream of the crop.
06:50We're on the top level.
06:52I got some beautiful morels, just like I'm sporting on my arm.
06:55Hey!
06:56Dude, you got morels on your arm.
06:58You got morels in this grab.
06:59That's right.
07:00Okay, a young cook makes the mistake with Wagyu.
07:02They treat it like tataki.
07:03You've got to cook it.
07:04Yes, Chef.
07:05Mid-rare.
07:06Okay, let's go, Austin.
07:08Brandon's got the lobster.
07:09It's a tricky one.
07:10Great grab.
07:11You know how delicate you've got to cook that thing, right?
07:12Totally.
07:16Natalia, what did you grab?
07:17Hi, I got filet mignon.
07:18I'm gonna do a garlic mashed potato, a peppercorn-like buttercream sauce, and finish with truffles on top.
07:26You have the prime ingredients, filet and a black truffle and potatoes.
07:30Yes.
07:31This beautiful truffle, it's definitely out of my comfort zone.
07:36I was brought up with my mom in the kitchen.
07:39I had to help her feed my family really simple dishes, whatever we could afford, but really flavorful.
07:45So I can't overthink it.
07:47Steak, filet and truffles and butter, match made in heaven.
07:52All right, listen, you've got to get those potatoes cooking real quick if you're gonna make a puree.
07:55Yes.
07:56That's the risky thing about this dish.
07:57Yes.
07:58So we need to get that going.
07:59Yes.
08:00Okay, keep going.
08:01Five minutes have gone already.
08:03Sorry.
08:05I know there's not a lot of space.
08:07Oh, sorry, sorry.
08:08Oh my God, there's no fucking space anywhere.
08:11It's like almost Hunger Games-esque for all out here.
08:14We're all out here fighting for our lives, for this tournament.
08:17Like, I volunteer as tribute.
08:19Let me play.
08:20All right, this is gonna be really fun.
08:22Hot, hot, hot, hot, hot, hot.
08:24Beatrice, you're good?
08:25Oh, yeah.
08:26I have squid ink cavatelli.
08:27I have these beautiful red prawns, portini mushrooms.
08:30You know I'm the queen of the grab.
08:32Squid ink, prawn, and caviar.
08:34Who is this girl?
08:35I'm telling you.
08:3618.
08:37Behind you, grabbing cream.
08:39Got it.
08:40We can share, huh?
08:41I formed a pack with Beatrice.
08:42Even though it's a competition individually now, we work together to get where we want
08:46to be.
08:47Let me get that morale.
08:48There's one here on the floor.
08:49I needed two.
08:50Now I have two.
08:51You silly bookie butt.
08:53Let's work our way up to the top together.
08:55But then whenever we're at the edge of the cliff, I'm kicking you off.
08:58Ten minutes left.
08:59Ten minutes left.
09:00Ten minutes left.
09:01Bobby, what are we doing?
09:02Pasta with pesto, and then...
09:03Turbo.
09:04Turbo with pasta with pesto.
09:05Turbo with pasta with pesto.
09:06I really want to show the mentors that I can do something insane.
09:11I'm going to make pasta in 20 minutes.
09:14A risky move for sure.
09:15Oh my god, Bobby.
09:16Oh my god.
09:17Come on, Bobby.
09:18You got this, buddy.
09:19Is that okay, chef?
09:20This was a dangerous idea, right?
09:21Tell him, Richard.
09:22Just make sure we're focusing on the cook of that, right?
09:23Absolutely, chef.
09:24Right now, all I want to do is just make sure that this dish is actually perfect for the mentors,
09:31because I really want to stay in this top kitchen.
09:33I also don't want to compete again.
09:35I'm done today, okay?
09:41What's that?
09:42Duck breasts, I think.
09:43Oh dear.
09:44Megan.
09:45Yes, chef.
09:46What's going on?
09:47Get the duck back on the skin.
09:48You cook it almost 90% on the skin.
09:50Thank you, chef.
09:51Okay, you don't even cook it on the other side until it's almost done.
09:53Thank you, chef.
09:54Get the heat down.
09:55It's a low cook on it.
09:56You want to try and get a crispy skin.
09:57The duck's hosting his own funeral.
10:02What have I done?
10:05I've just blown it.
10:15Okay.
10:16Come on, baby.
10:17Render that bat.
10:18It's great.
10:19Oh my god, Megan.
10:20Ten more seconds, it's done.
10:21Get it out and rest.
10:22Thank you, chef.
10:23Just focus.
10:24Breathe.
10:25Bring it on.
10:26Bobby, none of that pep talk, bro.
10:29Nobody wants to hear that right now.
10:31We're trying to get the top dish.
10:33Eight minutes left.
10:34Only eight minutes.
10:35Don't overcomplicate things.
10:36You want to stay up here or you want to head to the middle level?
10:38We're staying up here.
10:39Okay, let's go.
10:40This is the most fun I've had in a cook in a long time.
10:44Opening oven.
10:45Percha.
10:46Hot right beneath you.
10:47This is the life that I chose.
10:49To feel like I'm in a restaurant again, absolutely incredible.
10:52All right, I'm going to go underneath you hot.
10:54Real hot.
10:55Percha.
10:56This is fascinating seeing them all cook.
10:58Yeah.
10:59As individuals.
11:00Is this your puree right here?
11:01Yeah.
11:02Okay, purees have to be smooth and silky.
11:03Yes.
11:04This is your truffle sauce?
11:05Yeah.
11:06More.
11:07More truffle.
11:08We got a whole freaking truffle over here.
11:11Ryan, what's going on, dude?
11:12Huh?
11:13What's going on?
11:14You good?
11:15I got my cauliflower right.
11:16It's going to go in the pan.
11:17I got it.
11:18You started it on the skin, right?
11:19Hell yeah, Chef.
11:20I like that, dude.
11:21I've seen videos like that, man.
11:22I like it.
11:23Nice and base.
11:27What the hell is that?
11:28Some sort of potato.
11:29Oh, that looks grainy.
11:33Is that supposed to be a puree, Megan?
11:35Yes, Chef.
11:36Guys, purees are smooth.
11:38Purees aren't chunky.
11:39Then don't call it a puree, then.
11:40Oh, that's too salty.
11:42Only four minutes left.
11:44Arnav, this is going to go on fire.
11:46Arnav's out of control.
11:47Look.
11:48These pans are way too hot.
11:49Nice, Chef.
11:50It's too hot for scallops.
11:51He's going to blacken those scallops.
11:52Get him out.
11:53Get him out of the pan.
11:54Look at Richard.
11:55He's busy.
11:56That's a lot of people to manage there.
11:57Nine people in the top kitchen.
11:59It's like a bunch of little piglets.
12:01Not everyone is going to get mama's milk.
12:03You know what I mean?
12:04Natalia, what's up?
12:05I'm trying to see some acid.
12:06My potatoes are too salty.
12:07You need acid in the potatoes?
12:09Well, they're too salty, I think.
12:10Okay.
12:11Keep going.
12:12Keep going.
12:13Yeah, they're salty, huh?
12:14Put some milk, maybe?
12:15Yeah, a little bit cream, cream, cream, cream, cream.
12:19Two minutes left.
12:21Time to plate.
12:22Heard.
12:23Thank you, Chef.
12:24This is so intense.
12:25The stress.
12:26Make sure you've got a vegetable on.
12:27It's soft.
12:31Arnav, you got this plate figured out?
12:32Yes, Chef.
12:33Austin, you good?
12:34Yes, Chef.
12:35Finishing touches.
12:36Brandon, you got it?
12:37Yes, Chef.
12:38Five, four, three, two, one.
12:42Stop cooking.
12:43Stop cooking.
12:44Yes.
12:45Yeah, baby.
12:46You want to around today?
12:47I know that's right.
12:48We came to play today.
12:49For the first time in this competition, I'm so satisfied with the dish.
12:54Just tell me I can stay here already.
12:57Well done.
12:58Wow, that was energy.
13:00Really well done.
13:01Okay, we'll start right here.
13:03This is a turbo with freshly made pappardelle and pesto.
13:07Cooked by Bobby.
13:08Yeah, turbo's delicious.
13:10It's just a shame because the pasta is so undercooked.
13:14Bobby, you have so much knowledge.
13:16I would advise you to make smart decisions in those 20 minutes.
13:19Yes, Chef.
13:21Next up, we have the pan-seared duck with crushed potato by Megan.
13:25Duck is delicious, but it's brought down with the undercooked potatoes.
13:30The potatoes are really grainy, which is such a shame.
13:33Yeah.
13:34Next, we have filet mignon with black truffle sauce and a potato puree.
13:38Cooked by Natalia.
13:40I'm very impressed with how you've cooked the filet.
13:44The sauce is a touch salty.
13:46And it's all too liquid, especially the puree.
13:49Okay, next up, we have crispy skin salmon with cauliflower rice.
13:53Cooked by Ryan.
13:56Ryan, this is one of the best cooked pieces of salmon I've had in a while.
14:00The cauliflower rice is a little soggy and lackluster, though.
14:03Yes, Chef. Understood.
14:05Moving over to the Wagyu strip with seasonal vegetables.
14:08This was cooked by Austin.
14:10Well, star of this plate really is the Wagyu, which is cared for and cooked beautifully.
14:14This thing's cooked beautifully.
14:15Also, it's just a perfect grab.
14:17I've always said it, and I'll say it again, that the better the ingredients, the little it needs doing to them, and that's delicious.
14:23Yeah, Austin, this is wonderfully cooked and presented somehow even better.
14:28Okay, next we move to red prawns with a squid ink cavatelli and some caviar.
14:33This was cooked by Beatrice.
14:35Really delicious, but watch your seasoning.
14:39AI-level intelligence on this dish.
14:41Just make sure you're balancing out all those salty ingredients.
14:44Wow.
14:45AI.
14:46That's my generation, baby.
14:48Okay, next up, we have tandoori-spiced scallop with a citrus bourblanc.
14:52This was cooked by Arnav.
14:54When you say tandoori scallop, I really want the essence of those spices to be bloomed and sort of warm my belly.
15:02It's the power of utilizing spices well.
15:05Now, be careful when those spices are so fine.
15:07With the temperature of the pan, they just burn.
15:09There is a burnt flavor, which is such a shame.
15:12Next up, this is a pan-seared tuna with a romesco sauce cooked by Becca.
15:17Making a carrot romesco that's really thinking out of the box, and I'd love to see your creativity, Becca.
15:23And lastly, we have a lobster with a celery root puree, vegetables, and a blackberry gastrique.
15:30And this was cooked by Brandon.
15:32The actual lobster is cooked nicely.
15:34It doesn't need that fruit concentrate.
15:36Just be careful with this plating style, right?
15:38It's either Jackson Pollock or it looks like it sort of fell, right?
15:41So you want to make sure that you get all of those flavors beautifully on the plate, not just thrown together.
15:45Okay.
15:46Okay, so some amazing dishes.
15:48Give us a few moments and we'll chat.
15:53Woo!
15:54Honestly, that wagyu could have been on any restaurant menu and it looks like it's been cooked for years and years.
15:58Gorgeous.
15:59The calatari tasted beautiful.
16:01It was too much.
16:02Really beautiful.
16:03And the way she incorporated all that in there.
16:04The turbot was beautiful.
16:05The turbot was beautiful.
16:06Great grab.
16:07Really smart.
16:08But it's the pasta challenge.
16:09None of us as pros would attempt to make pasta in 20 minutes.
16:11You always go above and beyond.
16:12You're always trying to do so much.
16:14It's so impressive.
16:15I thought the filet with the truffle was going to be delicious.
16:18But a lot of potatoes.
16:19I almost, as mentors, want to ban purees.
16:22Just need to get ready to cook.
16:24Cook again.
16:25The tuna was exceptional.
16:26The tuna for me is on the line of being one of the best dishes.
16:29Mmm.
16:30I know where we're going, you?
16:31Yeah.
16:32Okay.
16:33Definitely.
16:34Absolutely.
16:35Line up, guys, please.
16:36As we told you, the chefs who cook the best dishes today, they're going to earn themselves
16:39a spot in the top-level kitchen to continue their solo journey.
16:44The first dish who's earned their spot on the top is...
16:52Austin.
16:57Great job.
16:58Your best dish of the competition.
16:59Thank you so much.
17:00I appreciate it.
17:01The cook was exceptional.
17:02Well done.
17:03Thank you, chef.
17:04The next dish who will start their climb from the top is...
17:08If I win one of those top dishes and I get to sit there and watch everyone sweat it out
17:14on the middle kitchen and the basement level, I've done something right in life.
17:18I'm still trying to be optimistic and hopeful.
17:20If it happens to be I'm going to that middle floor, I'm going to be pissed.
17:31The next dish who will start their climb from the top is...
17:35Beatrice.
17:36Thank you, chef.
17:38Oh, my God!
17:39Yes!
17:40To the top, baby!
17:41And then I fly away!
17:42To the moon!
17:43The rest of you will be cooking once again on the middle level.
17:44Yes, chef.
17:45I'm not going to lie.
17:46I'm tired of Beatrice winning.
17:48She's just a little kid.
17:49I'm ready to get back in the kitchen and earn my spot in that middle floor.
17:53Good job, Beatrice.
17:54Good job, Austin!
17:56Oh, my God!
17:57Good job.
17:58The fact that we're cooking right next to each other.
17:59See, that's what happens when we work together.
18:01Yes!
18:02I'm beyond pissed.
18:03I wanted to be a one cook, and I'm done.
18:05That top kitchen is where I wanted to be.
18:07This was supposed to be a great day, you know?
18:24to be this was supposed to be a great day you know you guys ready all right guys elevate
18:33everyday ingredients that's all you have to do this is my opportunity to redeem myself and show
18:38the mentors that I deserve to stay in this competition and stay on this floor I love you
18:43guys off
18:46platforms on the move I take a big fall and my legs hurt in I'm trying not to live my way to this
19:02platform you're good oh I'm so excited to see everybody doing their thing grab your protein
19:09guys go go go go go my chicken thighs sea bass another fish the one thing I didn't want to get
19:17like I don't honestly remember seeing anything else polenta basmati got plenty to work with that
19:23makes sense the only thing I see left on the top shelf is squid plenty of herbs cabbage diced tomatoes
19:33get back to your station organize yourselves Ryan got so much he's like literally all right
19:39your 20 minutes starts right now Ryan would you grab uh so I got the ground veal I got a little bit of
19:47noodles right here I'm gonna kind of go with what I know is and bring that Boston energy and I'm gonna
19:51make kind of like a little spin on like kind of like a ragu almost oh like a bolognese kind of
19:55exactly chef Ryan has got this he has a vision he's making a pasta oh yeah he's good Becca hi what'd
20:02you grab so I grabbed some sea bass I got brussels sprouts really smart grab for 20 minutes my first
20:07game plan was to fry the brussels sprouts okay I think I'm gonna make a salad nice like shaved brussels
20:12sprout salad yeah awesome and what flavor profile are you going with here Asian I'm really hoping
20:17that the middle kitchen is my last cook I for this tournament I'm done for the day I'm not going to
20:23that basement Becca's doing some dark horse she's a sleeper agent that's what she is she woke up
20:29oh Megan what'd you grab I grabbed squid chef love that this is a new one for me I'm actually
20:36terrified of squid are we terrified I am terrified of squid there are too many tentacles you're not so
20:40funny terrified of squid I play with sharp objects every day I throw axes for fun but squid scares
20:46out of me oh come on you made that delicious fried scallop dish blew me away it's delicious thank you
20:50chef yeah bring some of that essence right yes chef Arnav what do you have and what is your dish
20:56I'm gonna do a really nice sirloin I'm gonna do a mushroom and onion grits and then I'm gonna do
21:00a roasted corn salad you know I can get this salad done really quickly and so I'm just gonna get that
21:05out of the way yeah and worry about the rest later mushroom grit sounds incredible maybe edit down a
21:09little bit okay Arnav yes chef let's go five minutes down guys only 15 minutes left be smart make smart
21:17choices yes chef okay what'd you grab Bobby I got the uh cod uh so I'm gonna be making a rip on the
21:23sauce Diablo I'm also making a cauliflower puree how are you cooking your fish I'm gonna be doing a
21:28quick pan sear and then finishing it in the oven just so that it actually has a chance to really just
21:32cook and not overcook good good good good let's go thank you chef whoa what's in the pan there what the
21:39is that that's Brandon Brandon your pork be careful it's from the chili powder that I added
21:44it's burning away do you smell that yes yeah get that in the oven you want to make sure the moisture
21:49stays in the pork chop 12 minutes left guys 12 minutes left stay in control yes chef watch your
22:04seasoning don't make silly mistakes okay yes chef you know I'm feeling confident I'm happy with my
22:10corn salad and grits I know I seared that steak perfectly and it's cooking from the oven everything
22:17is in place how are we feeling Arnav good control yes chef mushroom onion grits where's your steak
22:23in the oven chef it's been there for about two minutes I'm gonna pop it out in a second
22:34the door is open bud the oven's open by the left at this point I have no reference for how long that
22:44oven door has been open I just hope it's not gonna mess with my cook seven minutes left guys yes crucial
22:52moment leave the hand on the heat every time you lift it up it takes away heat you know what I mean
22:57okay there you go now you're cooking like a chef stand tall get confident girl
23:00Ryan how you feeling I'm feeling good chef what are you torching the mozzarella
23:09why'd you add so much salt what's so salty here it's the beef stock and the salt I added you need
23:14to add some more tomato products something to let it out okay sure don't keep reducing that down
23:18get that cranky heard cranky Natalia yes how you looking where your chicken thighs I'm sending them
23:25to rest on the side they're cooked nicely nice crispy skin and so how are you
23:30presenting them I don't know if I should cut them or leave them whole don't overcomplicate it
23:34nothing wrong with leaving them whole too yes chef nice five minutes left five minutes as soon as I
23:41pull the calamari out of the fryer a couple of them fall into the salt oh that's too salty and I'm just
23:48hoping that I can salvage the rest of them and salt them just enough to be seasoned but not over
23:54seasoned mom baby be smart make smart choices Brandon how are you incorporating your peas here
24:00I'm about to blanch those and then throw them in along with broccolini and I did a cilantro buttermilk
24:06make sure you're tasting along the way right absolutely fine vegetable stock
24:12put a lid on it oh you okay yes chef come here thank you chef come on get yourself together we got
24:26this chef you got this come on get some fat in that pan yes chef get a little butter over here four
24:31minutes left guys four minutes Bobby leaves you two minutes to cook okay chef I'm just genuinely in full
24:37until panic mode right now trying to actually just get everything collected together because
24:41the fan you don't go down without a fight right no chef all right guys two minutes start plating start
24:49plating guys you don't want to be in that basement no chef do not put yourself in that line of fire down
24:54there ask yourself is this a next level chef really pretty plates guys make sure they taste even better
25:01five four three two one hands up guys hands up hands up hands up
25:09Richard Gordon wow well done very exciting cook here okay first up we have a pan roasted sea bass
25:21cooked by Becca this is served with shaved Brussels sprout salad tossed with an Asian vinaigrette
25:26I love that this is a really simple idea that's well executed fish is elegant could be fixed skin is
25:34like this little extra slice of bacon on top of that sea bass but the same now is the slower Becca it's
25:40almost like you've sort of gone up again if there's ever a time to do it it's now go really well done
25:44thank you next up we have spiced chicken thighs from Natalia this is served with cucumber yogurt
25:50accompaniment to those fiery spices chickens cook beautifully crispy seasoned well I think the dish
25:58could do with one more item on there it needs something a little bit more starchy if I'm honest
26:02I would love a little bit of more acid something punchy you get the tang of this cooling moment just
26:07sort of bring some levity next up we have a veal bolognese this is cooked by Ryan charred some fresh
26:16mozzarella over top first mouthful maximum salt second third fourth mouthful there's no way you
26:23could eat that because it is so salty yes next up we have a blackened pork chop cooked by Brandon
26:30this is served with a sort of pea puree and a vegetable melange melange mixture of vegetables if you will
26:40this is a really really nice presentation the issue here I wish it was another protein right I wish it was a
26:45piece of seafood or a salmon with that pea sauce doesn't really taste of a pea puree there's a lot
26:50of acidity in there then if that's purposely done it's like a buttermilk or a creme fraiche finish which
26:55is a shame but the pork is nailed next up we have a sirloin of beef cooked by Arnav this is served with
27:01mushroom grits finished with this charred corn salsa meats cooked really really well mushroom grits I'm here
27:09for it maybe a little bit more of that sauce on top to bring some freshness grits can be dense and boring
27:15but these are elevated I love this dish well done thank you next up we have a pan seared cod this is
27:21served with a sauce diab with some roasted pancetta over a cauliflower puree this dish is cooked by Bobby
27:26wow Bobby the devil in detail here is the simplicity the diablo sauce is that nice heated sort of smoked paprika
27:35moment but the bacon and the mushrooms go so well with the cod and the puree is exceptional thank you
27:41chef you almost gave me a heart attack watching you cook but um overall great dish thank you chef
27:47next up we have a crispy calamari this is cooked by Megan served with coconut studded with pomegranates
27:54and kale salad yeah Megan I know it's not your favorite ingredient um unfortunately you've heard
28:00of salt and pepper squid this is that without the pepper yeah it is definitely overly salted right
28:06you had a great vision for the dish and then you kind of went overboard with the salt yeah please give
28:12us a second you have a moment to chat amongst yourselves thank you thank you man I need some water
28:16definitely a couple salty dishes the bolognese on the squid way too salty I don't think I've ever
28:23over salted a dish in my life how good was that bass and that Asian slaw oh great mushroom grits for me
28:31I mean the flavor in there in 20 minutes depth of flavor possible delicious I mean Arnav's cooking
28:35like a pro you did good thanks Bob how good was that cod by the way really delicious I mean Bobby gets
28:41ahead of himself sometimes he knows what he's doing yeah the chicken thigh needs something else on
28:46there a little safe too safe yeah a little safe delicious though you decide yeah definitely yeah
28:51all right chefs line up please some really good well-executed dishes but some rookie mistakes
28:58especially with the seasoning what a shame the first person that has earned their spot in the middle
29:06level kitchen is Becca the next person who has earned their spot in the middle level kitchen is I want to
29:33hear my name so bad I'm holding my breath please please please
29:38the next person who has earned their spot in the middle level kitchen is
29:48Arnav great job thank you oh my god like as much as I would have liked to have the top dish in the
30:01top kitchen perfectly happy starting from the middle the last person who will begin their
30:06individual climb from this middle level is Bobby Arnav Bobby Becca congratulations thank you the rest of
30:20you are heading to the basement I messed up but if it's any time to perform today it's in that basement
30:26because if I don't then I'm on that one-way ticket home
30:30I hate this basement I don't want to be here I'm fighting for my life but I'm gonna give it everything
30:43that I got right guys come over okay only four of you remain sadly one will cook for the very last time
30:52make sure it's not you this is your moment to shine okay the very best of luck to all of you
30:57gonna cook like my life depends on it because right now it really does line up please here we go
31:02I didn't come this far to go home one of those spots is mine it means everything
31:07platform's moving guys 20 minutes to keep yourself in the competition on your mark get set
31:15go I see chicken pieces I feel like I'm Michael Jordan like reaching for like a protein I'm gonna
31:25stay in this competition if it's the last thing that I do working in the basement you know you're
31:31not gonna have a nice piece of steak or even like a nice piece of chicken so I saw them strips and I was
31:35like mine this is my make or break moment here when all I see it is salmon tail but I am taking no
31:42prisoners I'm grabbing everything I can press ham this is one of the most important grabs of my life
31:49and the only thing that's left is spam there's a little passada sauce there as well tomato
31:54right guys 20 minutes start now let's go watching like a football game right started what are you
32:08thinking I'm thinking of doing like a nice Thai salad not fish sauce sweet chili and I'm gonna
32:15crisp up this meat and I'm gonna charge this corner love a nice salad yeah love that wait what is the
32:20protein here oh he got spam trying to shake the spam out it makes that sound like it's so gross
32:31right Natalia what did you grab I grabbed chicken chicken bits yeah chicken pieces good tomato tomato
32:45paste capers lots of greenery I don't have a starch though so damn there's lots of starch on there so I
32:50think I'm gonna do like a bed of cream spinach with like a marinated chicken and we're gonna
32:55marinate the chicken in like a tomato kind of okay nice rich tomato sauce yeah why no stars because
33:01it does scream the stars yes it does ah listen we've got that lovely skin there as well that chicken skin
33:06once that's nice and crispy it's delicious especially on top for some texture okay yes right we good
33:11sure right so young man what'd you grab I got beef I got carrots broccoli nice man you've got the
33:17tag notelli which would be nice right tag notelli I'm gonna drop my pasta pasta again my man's going
33:22for the pasta it's redemption yeah I made a pasta dish upstairs like I'm gonna make a redemption
33:29this year and catapult me back up tell me about the dish what are you doing I'm definitely gonna do a
33:33stroganoff chef I love that spice yes so paprika yeah see if you've got the smoked paprika in there
33:38now so as it's cooking start to marinate that right Megan what'd you grab chef I grabbed the salmon tail
33:43so I wanted to do a grilled lettuce with a charred salmon on top and then do a tomato and harissa
33:49topping I love that I love that we're gonna do the lettuce I'm gonna have it oil it and put it on
33:53the grill nice she's got so many different things lettuce tomato what is Megan cooking I'm so confused
33:58BLT maybe I could really go for a BLT I'm not gonna lie that sounds great oh mayonnaise
34:04remember the avocado mm-hmm what are you thinking awesome hmm what are you thinking I love BLT's too
34:11yeah guys let's focus on the cook come on keep that momentum up guys we are halfway yes 10 minutes
34:20down 10 minutes to go yes get it boiling rapidly Ryan yes it's boiling shop rapidly yes chef I know that
34:27pasta to get to al dente is gonna take at least eight minutes and then I got those two minutes to
34:31plate so it's like really gonna come up to the wire at this point good good good good as it grills it
34:38will naturally lift itself up you have to hold your nerve okay I'm getting nervous about the salmon on
34:43the grill this is the cook of my life to cook the perfect grilled salmon on cast iron I don't want
34:50to blow it six minutes to go guys start thinking about the composition now bring it all together
34:56all right how's that spinach coming out I think it's good it is a little bit wet so I'll reduce
35:01it down a touch so it doesn't become too runny okay Natalia's two stewed items I hope that they
35:08don't mix together on the plate for a weird combo keep it going guys come on this is good two minutes
35:14guys start plating thank you chef yeah chef come on get it on the plate oh you're right okay no it's
35:21okay well faith faith good now tidy it up take out the chicken bits first less sauce take out the
35:27chicken bits you got it it's nice you do it just be careful that with the egg on there you're fine
35:33let's go guys Ryan is it cooked okay yeah is it cooked yeah it has a little made to it but what do
35:42you think some more yeah my pasta still too tough so I'm just stirring the absolute hell out of it
35:4890 seconds guys I definitely dropped my pasta a little late this is gonna be down to the last
35:54second 60 seconds guys plating plating kidding me he's like me plating I must have like missed his
36:02initial two minutes you gotta go right right you gotta go man he just got the pasta out
36:06it did not look good oh god no it did not look like it was fully cooked
36:10in 45 seconds I couldn't have pictured this day to go down the way it has
36:16this will not be my last cook I belong in this competition so I'm staying here
36:2120 seconds to go keep me going guys go go go go
36:33five four three two one and stop okay good job thank you Richard welcome back four incredible
36:51dishes they absolutely cooked their hearts out incredible let's start off with this this is
36:58Natalia's dish and chicken bits it's a creamy spinach at the bottom tomato ragu with crispy chicken skin on top
37:05this is what next level chef is all about right using the byproduct right you transform that chicken
37:13skin into almost like a chicharron really smart I just wish that the sort of ragu on top had a
37:20different textural contrast against the cream spinach both feet a little bit almost mushy spinach
37:26really sumptuous and rich chickens cook beautifully but I know you're desperate for a start and it does
37:32need one more component there to stop it from colliding because all the textures the same and second
37:38dish this was Ryan he grabbed beef strips and did his interpretation of almost like a beef stroganoff
37:42yeah listen it was a risky move to do pasta especially after the last one but that reminds
37:53me of like my mom's comfort cooking right there Brandon did a take on a sort of Asian salad this was done
38:00with pressed ham fried and then fried an egg yeah tough ingredient with the pressed ham right carries with
38:10a lot of salt did a good job taking that salty ingredient working in the sweet chili with it yeah
38:16listen it's a really creative salad it's a good dish from a canned processed meats Megan went down a
38:22beautiful Mediterranean route grilled romaine lettuce crispy salmon with this wonderful tomato relish
38:29it's an odd presentation but grilled salad that can be really really challenging I love that you didn't
38:34grill it too much and you got enough acidity and spice in this dish you took a few ingredients
38:38and you elevated them but opposite of last cook I would have loved to see the fish season ever so
38:44slightly more it's a 25 percent shot for any of us to go home I am just praying that it's not me
38:52we've got a very difficult decision to make um we need a moment please excuse us
38:58thank you good job everybody
39:03guys love you guys the grilled romaine the grilled romaine it looks a little odd listen we're not
39:09talking about a beautiful filet of salmon there were scraps of salmon absolutely and then Natalia's
39:15chicken here's the thing it was tasty but cream spinach and sort of an Italian chicken she cooks Latin
39:22inspired food you know we've seen that trust her this entire competition she's just stepped out of
39:26her company so this is a hard one you know this is a real I don't want to agreeance yes yeah talk
39:34about saving the best to last the four exceptional dishes yeah three will remain one of you will be
39:40leaving this competition for good first individual who's earned their place in the basement Brandon
39:53thank you thank you I gotta fight my way back up to the top from the bottom but I know I can do it
40:02this is the biggest opportunity in my life so joining Brandon in the basement congratulations goes to
40:15Ryan yeah thank you thank you so so so much it's just the biggest sigh of relief I'm hella proud like I
40:24did that for my baby girl my beautiful girlfriend having those odds against you this close to leaving
40:29it's lit a new fire inside of me which means Megan and Natalia sadly one of you will be going home tonight
40:42the final individual joining Brandon and Ryan in the basement is
40:50Megan congratulations
40:52Natalia we've enjoyed having you it's been the best experience so honored to be here really you know it's
41:04really commendable
41:07what you choose to do taking care of your family like the way that you do it's really honorable you know
41:16thank you thank you everything that you have cooked you have cooked from your heritage and your heart and
41:23your soul and you know we respect that thank you you should be so proud of yourself I'm very proud
41:29been honored to coach you thank you yeah please say goodbye to your friends and head to the elevator
41:35this competition is the hardest competition and I wouldn't trade this for anything in the world I live and
41:52breathe food and I'll continue to do so
41:55well done man that was tight dust yourselves down yeah you now have a place in this competition
42:14as talented individuals when we see you next time it's going to be the most compelling grab you'll ever
42:22have to take
42:25good night
42:26good night guys
42:27well done
42:28man
42:33good job
42:34let's go baby
42:37next time on Next Level Chef
42:39ready for your next challenge
42:40it's a big one
42:41what is it not
42:42time is of the essence
42:43a time token
42:45whoa
42:46you can take time away from any other competitor
42:50New Orleans classic jambalas
42:52Bobby
42:53frog's legs
42:54oh my god that thing was in a swamp
42:55the shrimps
42:56yakamine
42:57he needs shrimp
42:58I'm plotting
42:59last cook
43:00I formed a pack with Beatrice and that worked well today she went straight for the shrimp
43:03screwed me over
43:04oh
43:05get it up get it up
43:06oh my god
43:07gulof
43:08absolutely
43:09wow wow wow this is a game
43:10but I'm not here to play