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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. A unique Cajun celebration. The shrimp. That's what I'm
00:21rolling with. He needs shrimp. I'm blown in. She went straight for the shrimp. She lied to me. No
00:25hard feelings, Austin. No, not happening. Congratulations goes to Beatrice. Yes. Okay,
00:30Becca, Ryan, Arnav. Let's go. Three, two, one. Hands up. Whoo! I'm gonna be eliminating the duck.
00:37That was cooked by Becca. Thanks, team. I'm happy it happened, sad it's over. And tonight,
00:42we're down to seven fantastic chefs. Beatrice, are you gonna keep ten seconds or take ten seconds away
00:48from one of your competitors? Then take away ten seconds from his time. What? Revenge is the key.
00:54Hee, hee, hee, hee, hee, hee. Let me taste it. Whoa, that's very fiery. Watch out, Bobby. Watch out.
00:59Oh, I'm sorry. You're on fire.
01:01****
01:02Welcome back, guys. Good morning. Good to see you all. Oh, hello.
01:22Right, how are we feeling? Good, Chef.
01:26Good morning, Chef. Excited? Yes, Chef.
01:28We're down to the final seven fantastic chefs, but only three of you will make it into the grand finale.
01:35Make sure you're one of them. Yes, Chef. Yes, Chef.
01:39Guys, all of you have the chance at winning that year-long mentorship plus quarter of a million dollar check.
01:46Who wants the money? Me, Chef. Who wants the mentorship? Me, Chef.
01:50With the $250K, after I get out of school, I'd start investing. I want to become a restaurateur. I want to open restaurants.
01:56Become like the modern-day Rockefeller of the culinary industry. My eyes have been set, locked and loaded on that final prize.
02:03Okay, Team Blaze, there are three of you still in the competition. Let's make the final an all-Trail Blazer finale.
02:10What? At least that will give you a chance of winning.
02:14True. I still don't think you'd take it, Chef.
02:16Like, damn, yeah, okay.
02:20Austin, you're a little under the weather today, I understand.
02:23Yeah, I'd say I'm at about 60% today.
02:25Michael Jordan would score the most points when he had the flu, so don't let something like that hold you back today, Austin.
02:31You'll have to carry me off of this. That can be arranged.
02:34Bobby, my last Team Arrington member standing, the lone wolf.
02:40We're going to the end, Chef.
02:42I see that fierceness in you wrapped up in a beautiful present of kindness.
02:46Yeah.
02:47I've watched your socials. I know who you are, but I think you're playing coy in this competition, playing the nice guy.
02:53I am a nice guy, but I'm bringing my game. We're going to win this.
02:57I love this fierce side of you, Bobby.
02:59Let's get it.
03:00Now, today's challenge is all about small bites that really do pack a punch of big flavors.
03:06We're talking about tapas.
03:09Yes.
03:10I love tapas.
03:12Mi comida es bueno.
03:15My food is good.
03:18For today's challenge, you'll all have 30 minutes to create two tantamuses.
03:22Two tantalizing next-level tapas dishes.
03:25One meat and one seafood.
03:27Okay, Beatrice and Bobby, you did have the best dishes last time around.
03:30So the good news is you're starting off on top.
03:33Megan, Brandon, and Austin.
03:35You've all secured your place in the middle level.
03:37Okay, Ryan and Arnov, we're back at it again, except this time we're in the basement.
03:41You ready for a tapas throwdown?
03:43Yes, Chef.
03:44Yeah.
03:45Now, Beatrice, you had that best dish in the last challenge, which earned you that coveted
03:50time token, which means I've got a very important question for you.
03:54In the platform grab, are you going to keep that extra 10 seconds for yourself, or are you
03:58going to take 10 seconds away from one of your fellow competitors?
04:03Ooh.
04:04Ooh.
04:09I think I'm going to take advantage of my sick fellow over here and take away 10 seconds
04:13from his time.
04:14Wow.
04:17Austin is my fiercest rival.
04:19I want to kick him while he's down.
04:21I don't need that competition.
04:22I'm so pissed off now.
04:24She screwed me over on the last cook by taking my protein, and now she's doing this to me.
04:29So, Austin, on that middle floor, we'll let Brandon and Megan head to the platform, and
04:3610 seconds later, you will hit that platform.
04:40Understood?
04:41Yes, Chef.
04:42Beatrice, you've used it wisely.
04:43Turn it over.
04:46Mmm.
04:47Thank you very much.
04:48Savage.
04:49Beatrice and Bobby, head the elevator.
04:50I'll join you there shortly.
04:51Yes, Chef.
04:52Well done, Chef.
04:53Good luck, guys.
04:54Thanks.
04:55Man.
04:56Things are heating up.
04:57It's getting harsh.
04:59Tuffas.
05:10Open sesame.
05:11Woo!
05:12Let's go!
05:13I'm very glad that she didn't knock off, you know, 10 seconds of my time.
05:17She is clearly not somebody to be messed with.
05:19Bobby, this will be our first time cooking together.
05:21I know.
05:22I'm very, very, very excited.
05:23She wants to win so badly.
05:26I think it's going to be so slow.
05:29Let's do this, guys.
05:30Yep.
05:31I have a lot backed against me in this challenge, but I need to perform in the eyes of adversity,
05:37and I need to show everybody that I mean business.
05:39You got it, Austin.
05:41Cooking in the basement makes everything so much harder because there's so much unpredictability.
05:51Not working?
05:52No.
05:53You know, I'm definitely terrified of what I'm working with, and I'm terrified of putting
05:56a bad dish.
05:57But my parents always raised me with this mindset that challenging yourself is the best way
06:03to grow.
06:04Don't say I never did nothing for you.
06:06Appreciate it, Chief.
06:07I got you, bro.
06:08Good luck, guys.
06:09Let's go, guys.
06:10Arnav, Ryan, good luck.
06:11Yes, Chef.
06:12All right, guys.
06:13Listen, you're both really, really great cooks.
06:16I'm not worried about that.
06:17Tapas could be so many different things.
06:19It could be meatballs.
06:20It could be pinchos, which are meat on skewers.
06:22But also make sure you're adding your creative take to it.
06:25Yes.
06:26Back together again.
06:27Absolutely.
06:28Give me some.
06:29How are you?
06:30Good.
06:31Austin, how you feel about the 10 seconds?
06:32It is what it is.
06:33I'm going to choose to take it personally because that's the fuel for my fire.
06:40Revenge is the key.
06:42She has no idea what she started.
06:44At all.
06:45It's things like this that just get me freaking going, man.
06:48Hello.
06:49Yes.
06:50Woo!
06:51Right, let's go.
06:52Tapas.
06:53Yes.
06:54Tapas.
06:55Three small bites.
06:56Yes.
06:57Meat.
06:58Fish, right?
06:59Yes, Chef.
07:00And don't over-complicate it.
07:01Yes, Chef.
07:02Good luck, guys.
07:03Line up.
07:04Yes, Chef.
07:05The platform is starting to move.
07:06On your mark.
07:07Get set.
07:08And go!
07:09Let's go.
07:10The very first thing that I see is actually the salt cod.
07:13And this is perfect because this reminds me of a dish called, like, bunela de bacalao,
07:16which is kind of like a salt cod potato fritter.
07:19One meat, one fish, yes?
07:21Pork cutlet.
07:22That's mine.
07:23Beatrice, you get your protein?
07:25I am gunning for that Emberco pork chop, the creme de la crema pork.
07:28What's your seafood there, Beatrice?
07:29What have you got?
07:30What about a shrimp?
07:31Whatever you feel.
07:33Really good grabs.
07:34Woo!
07:35Well done.
07:36All right, guys.
07:37Stay focused.
07:38Hold on, Austin.
07:39I'll give you the count.
07:40Go, go, go!
07:41Go!
07:42Let's go, Meg.
07:43I need chicken.
07:44I know I can build a nice, rich Spanish flavor profile with this chicken.
07:48One meat, one seafood.
07:50Spicy oysters.
07:51That's what we do in the summer.
07:53Grilled oysters with something spicy.
07:55That's all you need.
07:56Let's go, Brandon.
07:57Wagyu beef and octopus.
07:59Classic tapas.
08:00Es bueno.
08:01The ten seconds is like an eternity.
08:04This is going to be the most challenging grab I've ever had to do.
08:07Three, two, one.
08:09Austin, let's go.
08:10First thing I see is flank steak.
08:12I butchered flank steak a couple cooks ago.
08:14Time to redeem myself.
08:15Beautiful ingredients.
08:16I want prawns, head on shrimp, something nice.
08:19Mussels.
08:20We have amazing peppers.
08:22And all I see is muscles.
08:25That sucks, but I'm stuck with what I have.
08:28Come on, let's go.
08:29Damn it.
08:30I don't have any citrus.
08:32I don't have any herbs.
08:33I might be in trouble.
08:35Arnav and Ryan, it is time to go.
08:38Sardines over here in hake.
08:40Pig's ears.
08:41Flavvy pieces of collagen.
08:42I'm like, okay, I'm definitely not taking that lamb kidney.
08:46Like, really?
08:47Like, that's a little gross.
08:49Pig's ears.
08:50Pig's ears.
08:51I don't even want this, but it's what I got.
08:53Make sure you get a seafood.
08:54There's sardines over here.
08:55I'm taking those.
08:56So olives, olives.
08:57That's a Spanish gold right there.
08:59If you can grab it, you can get it.
09:00If you can grab it, it's yours.
09:02Back to your station.
09:03Two amazing tapas dishes.
09:05Your 30-minute starts right now.
09:07Heard, chef.
09:08All right, Arnav.
09:09What'd you grab?
09:10So we have some sardine filets.
09:12I'm gonna do it on a crostini with some garlic and the sun-dried tomatoes.
09:17Okay.
09:18All right, so sardines on toast.
09:19Then I have my lamb kidneys.
09:20Have you ever cooked with them before?
09:21Absolutely not, chef.
09:22Okay.
09:23I'm definitely panicking a little bit.
09:25These lamb, like, got splattered everywhere.
09:28I don't know how I'm supposed to cook these.
09:30I don't know what it tastes like.
09:31This is just, like, complete garbage.
09:33I kind of like the idea of the kidneys maybe being on a skewer.
09:37Heard, chef.
09:38And then just a sauce, because the kidneys usually want some spiciness to sort of glaze over them after they're done.
09:43That's one idea.
09:44Remember, two dishes, though, so you got a lot of work to do.
09:46Heard, chef.
09:47Ryan.
09:48Yes, chef.
09:49What'd you grab?
09:50So I got pig's ears.
09:51I got hay.
09:52To be honest with you, I haven't worked with pig's ears too much.
09:54Floppy pig's ears.
09:55What am I gonna do with this thing?
09:57Treat the pig's ears like you would bacon.
09:59Heard.
10:00You know, you've been making these, like, soulful bolognases.
10:01Yes.
10:02So, like, make that real soulful dish.
10:03Heard.
10:04Lots of garlic, and then you can just stuff those peppers.
10:06Heard.
10:07With that pig ear mixture.
10:10None of you are wearing blaze blue, but I promise I'm gonna try and get you out of this basement, okay?
10:13Thank you, chef.
10:14Thank you, chef.
10:15Beatrice, what did you grab?
10:16So I have eggplant.
10:17I have hamon and barico pork chops.
10:19I have some beautiful red prawns.
10:20I'm gonna take the heads off, but I'm gonna present them on a skewer.
10:24Are you gonna make a little sauce out of the heads?
10:26Yes, chef.
10:27Yeah, love that.
10:28And then how are you gonna present that pork?
10:29So I'm gonna slice it.
10:30Right.
10:31And then serve it with, like, a little plum glaze on top of it.
10:34Um, that was interesting with Austin.
10:35Why Austin?
10:36I think he's a really fantastic chef, but this is a competition first and foremost.
10:40So you should take it as a compliment, to be honest.
10:42He's my biggest competition.
10:43Austin, what'd you grab?
10:45So I got some flank steak, chef.
10:47I'm gonna do a little potatoes bravas.
10:49Love that.
10:50I'm gonna make, like, a nice little sweet tomato chutney to go over it.
10:53And what are we thinking with the seafood dish?
10:55So, um, yeah.
10:57He's still trying to figure that out.
10:59I don't know what the hell I'm gonna do with the mussels.
11:02Are you familiar with cooking tapas?
11:04Is this something that you do?
11:05Uh, chef, not really.
11:07Mussels and serrano.
11:08Love that.
11:09Nice cured meat, porky, brine.
11:11Oh, man.
11:12How you feeling?
11:13My stomach's not really acting right right now.
11:15Fair enough, fair enough, fair enough.
11:16I feel exhausted.
11:19And I can't come up with a damn thing.
11:21Like, I'm screwed.
11:26Guys, five minutes down, 25 left, okay?
11:29Austin's mind is at work.
11:31I'm a little behind.
11:32I'm kind of drawing a blank on how I want to make this mussel.
11:35Okay, well, let's start getting some ideas on working here.
11:39Yes, chef.
11:40So, thinking skewer?
11:41Yeah, skewer.
11:42Potentially, okay.
11:43Think about a really nice Iberico ham vinaigrette
11:45to kind of add another layer of flavor.
11:47Yeah, that's actually a pretty good idea.
11:49Keep cooking.
11:50Megan.
11:51Megan.
11:52What did you grab?
11:53I grabbed chicken thighs and oysters.
11:55With the chicken, I wanted to make kind of a pepper tart.
11:58And then with the oysters, what I wanted to do was a harissa butter
12:01with cherry peppers and a little white wine.
12:03Ooh, a little spicy, a little sweet.
12:04Exactly.
12:05Kind of like you.
12:06Exactly.
12:07Love it.
12:0912 minutes down, okay?
12:1018 minutes to go, guys.
12:12Yes, chef.
12:13Brandon.
12:14What are you making here?
12:15Wagyu and serrano ham meatball.
12:17Pork and beef together in one bite.
12:19That's right.
12:20And what's your seafood bite?
12:21I'm going to do a chipotle octopus that's charred.
12:24How are you serving your octopus?
12:25With the salad that I'm building right now.
12:27I'm going to whip some cream also.
12:29Whipped cream.
12:30I don't really see whipped cream with octopus often.
12:33Heard.
12:34You know what I mean?
12:35Yep.
12:36Do you, but be careful, right?
12:37All right, I got to really push.
12:38Okay, we got this going, we got that going.
12:41What else do I need going right now?
12:42I need to get my mayonnaise going, so let's get that going.
12:45Right, Bob, what'd you grab?
12:47Chef, I got over here my pork cutlet.
12:49I got the salt cod, which I was actually really hoping for.
12:52Salt cod, I'm basically going to be turning into a...
12:55You know, it's a bacalao, a nice potato fritter.
12:58I feel like salt cod whipped with potatoes,
13:01it is one of the most delicious, classic things that you can eat.
13:04Rinse it off before you start cooking.
13:05You have to be very careful when it comes to salt.
13:07Absolutely.
13:08Guys, platform's arrived, tapas goes well with a cocktail.
13:12Grab whatever you need to make an amazing sangria.
13:15Non-alcoholic, alcoholic, it doesn't matter.
13:17Thank you, chef.
13:18I don't even look.
13:19I just grab this bottle of rosé,
13:21because that's going to work just fine with whatever I want to do.
13:23A delicious sangria, yes?
13:26Hurry up.
13:28Beatrice, you're 18 years of age, right?
13:30Yes, chef, I am 18.
13:31I'll taste that cocktail for you, okay?
13:33Yeah, yeah.
13:34I don't mean simply that, okay?
13:35I know, I know.
13:36You've got to tell me twice.
13:37I don't want your mom WhatsAppping me, okay?
13:39All right, platform's on the move.
13:42Grab ingredients to make a beautiful sangria.
13:44Think about those.
13:45A beautiful, like, Cointreau, orange liqueur, juices.
13:49I go into the sangria grab,
13:51trying to get things that I can also utilize in my dish.
13:54So I grab the lime juice, because I need acid in my cook.
13:57I grab the basil, because I need freshness.
13:59I need both of those ingredients,
14:00which I didn't get on the first grab.
14:02What goes great with tapas?
14:06Sangria.
14:07You can make an alcoholic or non-alcoholic sangria.
14:11I'm not of legal age to drink.
14:13Definitely wouldn't know a whole lot about how to make a sangria.
14:15You can grab any ingredients that you want, okay?
14:18You got everything you need?
14:19Okay, back to your station, okay?
14:21Arnav, where do you live right now?
14:24I mean, I live at college in a frat house with all of my friends.
14:27And are you making lamb kidney tapas at the frat house?
14:30Uh, not at all.
14:31I think some of my brothers would pass out if they saw lamb kidneys.
14:3612 minutes left, guys.
14:3712 minutes left.
14:41Watch your meatballs.
14:42They're getting too much color.
14:43They're already starting to burn.
14:44You want your meatball to be perfect.
14:46Not overcooked, right, Brandon?
14:48Yes, Chef.
14:49Are you going in the oven with these, or are you waiting?
14:51I am going to go in the oven with those, yes.
14:53You know, the pressure is on.
14:55The last thing I need is burnt Wagyu meatballs.
15:02Bobby, I haven't made a sangria before.
15:04It's been a minute, but I'm going to bring back what I remember.
15:07For many years, I was actually like a New York City bartender.
15:10It was all on us to actually memorize drinks,
15:13and I knew 1,200 different cocktails that I just had committed to memory.
15:17But now, it's not that easy.
15:19I've actually been sober for 10 years.
15:22Congrats.
15:23So this would be something I'm very familiar with,
15:24but at the same time...
15:25Well, you can still make an amazing cocktail.
15:26Absolutely.
15:27No excuses, Chef.
15:30It's only 10 minutes.
15:31All right, Chef.
15:32You're getting fired up.
15:33Ryan, you have this beautiful ragu of pig's ears.
15:35You're stuffing the pepper, right?
15:36Yes, Chef.
15:40Hey, hey, hey.
15:41Keep an eye on these.
15:42Keep an eye over here.
15:43I know you've got to make things happen,
15:44but be careful, please, okay?
15:45One of them is looking a little burnt.
15:47One of them is looking raw.
15:48I'm like, bro, are you guys in the same pan or not?
15:51My biggest concern with those skewers is making sure nothing's raw in there.
15:54Yes, Chef.
15:57Bobby, check this salted cup.
16:00Just taste the salt on them.
16:02I taste the one you cooked there.
16:04As I'm tasting it, the fritter is actually really salty.
16:09Really salty.
16:10Did you rinse it off before you cooked it or not?
16:12I'm sorry, Chef.
16:13I missed that memo.
16:15Should have washed that fish.
16:17This is not good.
16:19Do you need a sauce to counteract that saltiness?
16:21Yeah.
16:24Watch out, Bobby.
16:25You're on fire.
16:26Watch out.
16:27I'm so focused on my fritters.
16:29I am completely oblivious to the fact that my rag is now,
16:32you know, like about a foot high in fire.
16:34I'm sorry, Chef.
16:35Thank you, Chef.
16:36This is turning into a really bad day.
16:45Gentlemen, you're up against it.
16:46Pick up the pace, okay?
16:47Hurry.
16:48Hurry, Chef.
16:49Listen, tapas, the thing about it is it requires lots of detail,
16:51so keep moving, right?
16:52Keep moving.
16:53Yes, Chef.
16:54It's my first time doing two plates, and now I'm in the basement
16:57working with two ingredients that I've never seen before.
17:00I need those lamb kidneys to cook evenly.
17:03But I'm trying to take it one step at a time
17:05and climb my way out of this basement.
17:07Is that the sauce for the kidney skewers?
17:08Yes, Chef.
17:09Okay, spicy and acidic, right?
17:11Because the kidneys can be really gamey.
17:13Yeah.
17:14So you want to cut through that gameyness with the acid and the spice.
17:19Let's go, let's go, let's go.
17:20Vamanos!
17:21Big, bold flavors, fun dishes, take us to a trip to Spain, right?
17:26You tasted that, right?
17:27Yes, Chef.
17:28Let me taste it.
17:29Added a little more maraschino cherry juice to bring up the sweet factor.
17:33Whoa, that's very fiery.
17:35I mean, everybody's palate is so different, so we'll go with a strong sangria.
17:40I'm a rosé all-year kind of girl, so this is absolutely excellent.
17:45Guys, eight minutes to go.
17:46Yes, Chef.
17:47Power time.
17:48Yes, Chef.
17:49Yeah, Chef.
17:54Austin, I taste that steak.
17:56It needs some more love, some seasoning.
17:58Oh, yes, Chef.
17:59Yeah, tapas.
18:00Sexy, nice, beautiful bite, right?
18:01Yes.
18:02Got to pack a lot of punch.
18:03One bite that says, I am the next level, Chef.
18:05Yes, Chef.
18:06Won't let you down.
18:08No, you don't let yourself down.
18:09This is where you guys are determining your spot in this competition, right?
18:12Yes, Chef.
18:13Absolutely.
18:14Keep going, Brandon.
18:16Big push, yeah?
18:17We'll do, Chef.
18:18Big push.
18:19Make sure you give yourself a taste of that octopus.
18:22Yes, Chef.
18:24This competition, it's really getting down to the wire, but I know that I have what it takes
18:28to get there.
18:29Don't forget about those meatballs in the oven.
18:31You want them not overcooked, right?
18:33Yes.
18:34My dream is to be a household name, and having three culinary geniuses in your corner to propel
18:40my business, that's what keeps me up at night, and that's what wakes me up in the morning.
18:50We good?
18:51Yes, Chef.
18:52Just making sauce.
18:53Bobby, just put a bowl on top of that kebab so it cooks.
18:56Thank you, Chef.
18:57Still got six minutes to go, yes?
18:59Copy that.
19:00Good.
19:01Thank you so much, Chef.
19:04Chef, I don't know how to open these bottles.
19:06Okay, don't worry.
19:07I'll open it.
19:08Don't worry.
19:09I don't drink, so the fact that I have to open these bottles now, I'm like...
19:12Chef Ramsay, help me.
19:14Both open.
19:15Let's go.
19:16Okay, okay.
19:17Here, here, here.
19:25They're struggling up there.
19:26I can tell.
19:27I can hear it.
19:28Pig's ears, this, that.
19:30Ryan, when did you start cooking in professional kitchens?
19:33Like 17 years old.
19:34Almost like 16, 17.
19:35For a while, though.
19:36Yeah, I've been in the kitchen for years, Chef.
19:38Yeah, you're not as young a gun as the young guns on your team.
19:41No, Chef.
19:42I've got years of experience behind me.
19:43Yeah, I've been in the kitchen for years.
19:45But this competition has been the most jam-packed experience in my life.
19:51I'm doing it for my family, for my baby girl, for my girlfriend,
19:55to give us the best life that, you know, I know we all deserve.
19:59Listen, here's the thing.
20:00The kidneys, the sardines, the pig ears, these are tough basement ingredients,
20:05but they're all very, very classical in the world of tapas, right?
20:08Sardines on toast, that is iconic, okay?
20:11Pig ears and a stuffed piquillo pepper, iconic.
20:14Okay, I love your cooking like a tornado, a nor'easter.
20:19Ryan, the new name for the nor'easter coming through here.
20:21I cook like that, too, when I'm competing.
20:24We're not gonna forget about the sangria, right?
20:27Yes, Chef.
20:28So what do you have over here?
20:29Well, I'm going for a mocktail with my sangria.
20:31That's great.
20:32So I got some ginger and strawberry, and then I'm gonna infuse it with a little bit of plum.
20:35Yep, boom, done.
20:36Ryan, what about your sangria?
20:38Pineapple, vodka, mint?
20:39Hell yeah.
20:40Pear?
20:41Done.
20:42Thank you, Chef.
20:43Two minutes, two minutes.
20:44Start plating.
20:45Start plating.
20:46You got a lot to plate.
20:47You got one seafood dish, one meat dish, and the sangria.
20:50Chef, you want to give the sangria a little taste?
20:53Okay.
20:54Nice.
20:55Nice?
20:56This is the challenge with tapas.
20:57It's a lot more work, it's a lot more detail when it comes down to the plating.
21:01Megan, how's your tart looking?
21:04Right now, I'm gonna spoon the harissa butter over the top of them.
21:06Nice.
21:07With my oysters, I'm just gonna nestle them in here.
21:09Are you using the seaweed?
21:10Yes, Chef.
21:11Of course you are!
21:12Girl from the Northwest, gotta use our seaweed.
21:1590 seconds, guys.
21:17Yes, Chef.
21:18Platform's on the move.
21:19Heading in the basement first.
21:20Heard, Chef.
21:21Beautiful plates.
21:22Brandon, don't forget about those meatballs in the oven.
21:25Meatballs, Brandon!
21:26Come on, Brandon!
21:31Ow, .
21:34I literally just dropped my meatballs on the floor.
21:37Let's go!
21:38I can't serve them.
21:39There's no time left.
21:41What the hell is going on right now?
21:43Go, go, go, go!
21:46Come on, Brandon!
21:48You only need three small bites, right?
21:50That's all I got.
21:51I had made a couple extra to make sure that I was able to taste it.
21:54Two of them have fallen on the floor.
21:56These three are going on a plate.
22:0130 seconds left.
22:02Let's go, Arnav.
22:03Let's go, Ryan.
22:05Make sure you get the sauce on that, Arnav.
22:07Yes, Chef.
22:08Platform's here, Arnav.
22:0910 seconds, guys.
22:10Okay, let's go.
22:11Go, go, go.
22:12Make sure we get to that platform.
22:14Sangria, don't forget the sangria.
22:16Three, two, one.
22:20Nice job.
22:21Guys, it's coming.
22:22Heard.
22:23Nice job, Megan.
22:24Let's go, Brandon.
22:25Let's go, Austin.
22:26Yes, Chef.
22:27Let's go, Austin.
22:29No missed platform.
22:31Hurry up.
22:34Come on, Brandon.
22:36Drink on the bottom.
22:37Don't forget the sangria.
22:38Drink, drink, drink.
22:39Let's go.
22:40Hurry up.
22:41Platform's coming.
22:42Come on, Stretch.
22:43That's the sangria for 12.
22:45Oh, .
22:46Platform's here, guys.
22:48Go, girl.
22:49You've got to go.
22:50Go now.
22:51Thank you, Chef.
22:52Let's go.
22:53Drinks on the bottom.
22:54On the bottom.
22:55Hurry.
22:56Let's go.
22:57Put your glass in there.
22:58That's it, good.
22:59Let's go, Bobby.
23:00Give me the drink.
23:01Give me the drink.
23:02Ah, .
23:03Sorry, Chef.
23:04It's all good.
23:07That was tough.
23:14Oh, my Lord.
23:15Look at those colors.
23:16Beautiful.
23:17Beautiful.
23:18Really beautiful.
23:19Should we start at the basement?
23:21Yes, please.
23:22Head on down.
23:23Let's go.
23:24Was there anything left on those crabs in the basement?
23:25There was not much left, so we definitely did not have the choice proteins for sure.
23:30So this first dish here, this is a classic sardines on toast with sun-dried tomatoes.
23:35And we have deviled lamb's kidneys.
23:37And then for the sangria, we have ginger cherry sangria, non-alcoholic.
23:42Sardines are actually quite tasty, delicious, perfect for a tapas.
23:49Kidneys need a touch more seasoning for me.
23:52If you've got to be deviled, then it needs to be really fragrantly deviled.
23:55Kidneys are a little bit undercooked for me.
23:58Yeah, I mean, I think the kidneys are cut differently, so one is a little undercooked.
24:03I wish the sauce sort of coated the kidneys a little bit more.
24:07Our next chef over here, we have fresh hake with cherry peppers and an avocado creme.
24:11A pig's ear stuffed piquillo pepper.
24:14Wow.
24:15And the sangria is cucumber, pineapple, and mint.
24:22Tough one, this one, whoever got that pig's ear.
24:26But it's really nice.
24:27It's uplifting with that rich spice.
24:29The hake is cooked beautifully.
24:31Delicious, love that, especially with the crispy skin.
24:33And the sangria is matched beautifully.
24:36Next.
24:37Should we move to the middle floor?
24:38Yeah, let's.
24:39Yes, please.
24:40We have a flank steak patatas bravas.
24:43Traditional pepper tomato sauce on the bottom.
24:46Alongside that, we have grilled mussels with an Iberico ham vinaigrette.
24:50And a sparkling sangria with cranberry and basil.
24:58I have 10 seconds taken away from me, and I couldn't taste any of the dishes.
25:01I don't know how this is gonna go.
25:03The flank steak is cooked beautifully.
25:06And the patatas bravas, smart move.
25:08And the mussels are excellent.
25:09The vinaigrette is just beautiful.
25:11Really nice sangria.
25:12A lovely combination, whoever made this.
25:14I trained at a three Michelin star restaurant in Spain, and I think this chef did too.
25:20It feels good.
25:21Like, I had so many disadvantages today.
25:23Just imagine what I could have done if I was at 100%, right?
25:27Next up, we have a chicken and pepper tartlet and a baked oyster.
25:32This is served over its natural seaweed.
25:34And here we have a sort of late summer sangria served with pomegranate.
25:41Oysters are delicious.
25:44Enriching all that sort of Basque oil fragrance.
25:47Beautiful.
25:48The second, crustart.
25:49Such harmony of flavors.
25:50And topped off with that summer take on that sangria.
25:52Pretty good.
25:53Wow, I mean, I want to book this chef for a party.
25:55Like, this is what tapas is all about.
25:57And the take on barbecue oysters is fantastic.
26:00I will happily come cater a Blaze party.
26:03Like, don't have to ask me twice.
26:06Next up, we have meatball.
26:08This is made with ground wagyu and serrano ham.
26:11And a charred octopus.
26:13And white sangria with fresh peach.
26:18Octopus is delicious.
26:21When you mentioned the word meatballs, I got excited.
26:24Sadly, these are really dry.
26:28The meatballs are burnt.
26:29Maybe that's why we got a pitcher of sangria to sort of wash it down there.
26:35Shall we, um, move to the top floor?
26:36Yes, please.
26:37Thanks, Steve.
26:38This is the red shrimp with a shellfish vinaigrette and some pickled anchovies.
26:43The second one is Iberico pork cutlet.
26:45And the sangria is blood orange, strawberry, and pear.
26:48Well, both dishes are really stunning and beautiful to look at.
26:58Maybe a little bit more salt on the pork and a little bit more acidity in the sauce, but visually they're breathtaking.
27:03This is, uh, really quite pleasurable to enjoy.
27:06I can totally picture myself, uh, with my friends at a bar enjoying these, uh, beautiful tapas.
27:12This is a traditional salt cod Spanish fritter.
27:15And the second one's a grilled, marinated, uh, pork kebab.
27:18The sangria is a fused legroni.
27:24Visually, I love both of these tapas.
27:26Really authentic flavors that you recognize with Spanish cuisine is right there.
27:30I'm genuinely concerned about my confritters.
27:35Please don't be too salty.
27:37The texture of the croquette is amazing.
27:42However, it's slightly let down by the amount of salt that's in this.
27:49The salt cod is really, really salty.
27:52And I wish that the sangria gave it a little bit more of a reprieve from the salt.
27:57Listen, we've got a lot to discuss.
28:00All of you, please, uh, give us a moment.
28:02Shall we?
28:06Not again.
28:08Listen, the standout with the oysters.
28:09I mean, they were just cooked beautifully.
28:12I think as far as a menu is concerned, that was my favorite menu.
28:15100%.
28:16And it gave that sort of a light summer vibe.
28:18Yeah.
28:19And another great standout was that flank steak and those, uh, mussels.
28:21The vinaigrette and the mussels.
28:22I mean, that is Spain on a plate right there.
28:24Delicious.
28:25Right to the port of Barcelona.
28:27And believe it or not, that was actually from the chef who had 10 seconds left.
28:31Stop it.
28:32Really?
28:33To compose that dish.
28:34It was.
28:35Wow.
28:36God, how salty were those fritters?
28:37Very salty.
28:38Extremely salty.
28:39Maybe the saltiest thing I've tasted in this competition.
28:41That was Bobby, by the way.
28:42No, it wasn't.
28:43It was Bobby.
28:44This is not good for me.
28:46Just not a good day.
28:48Meatballs, what a letdown.
28:50Did you say that was Wagyu?
28:52It was at one point Wagyu.
28:53Listen, the dish is bad, and then you say it's Wagyu, and then it becomes, like, disrespectful.
28:57Oy.
28:58The sardines are actually quite light.
29:00The letdown on that combination was the undercooked kidneys.
29:04You nailed it.
29:05Some are cut evenly and unevenly, so...
29:07Right.
29:08Yeah, great idea, just not well executed.
29:11No.
29:12No.
29:13What a shame.
29:14I want one of those sangrias right now.
29:15Shall we?
29:21We all agreed that there were two amazing individuals that really produced super creative tapas-style dishes.
29:29Those two will move into that top-level kitchen across the next challenge.
29:36The first dish is the mussels and the flank steak.
29:43Congratulations.
29:44Really well done.
29:48This is why I use my time token on him, because he's a scary .
29:54Thank you so much.
29:55There was a lot riding against me today.
29:57And for me to just push through and do what I did, I mean, it...
30:03It's incredible, yeah.
30:05The second top dish of the night.
30:11The chicken thighs and oysters.
30:14Well done.
30:15Exceptional.
30:16Thank you so much.
30:17Really well done.
30:22See what happens when Naisha's pushing you?
30:25Right.
30:26Both fantastic tapas dishes.
30:28But only one of you can earn this incredible time token.
30:32This will give you an advantage of either a 10-second additional grab, or you get to penalize a competitor and take 10 seconds off their allotted time.
30:42If I win the time token, I'm absolutely using it on Beatrice.
30:45Because at this point, it's all still fresh in my mind.
30:48The wound is still healing.
30:51The top delicious tapas platter of the day.
30:56I honestly think it's going to be Austin.
30:58He's going to use that on me now.
31:04Was made by...
31:05Both fantastic tapas dishes, but only one of you can earn this incredible time token.
31:15The top tapas platter of the day...
31:18was made by...
31:22Megan.
31:23Congratulations.
31:25Well done.
31:26Pretty well done.
31:28Amazing.
31:29Thank you, chef.
31:30Congratulations.
31:32Oof.
31:33I got a fancy little time token.
31:35But it can be a blessing and it can be a curse if it's not used wisely.
31:39Okay, now for the not-so-positive news.
31:44The first dish that's heading into the elimination...
31:49were the Wagyu meatballs.
31:52Joining Brandon in the elimination is...
31:59the lamb kidneys.
32:02The third and final individual into the elimination...
32:06is...
32:09Bobby.
32:11I dropped the ball today in a way that I am not proud of.
32:14So I just need to actually, like, shake that off and get through this.
32:18For the elimination challenge tonight, we're going to stay in Spain.
32:22All of you will have 25 minutes to create your take on a delicious next-level poella.
32:29Let's go.
32:31Okay.
32:32Going against Brandon and Bobby is definitely terrifying.
32:34Bobby is one of the strongest chefs here.
32:36And Brandon is definitely a force to be reckoned with.
32:38I'm just going to try and make sure that I don't get in my head about it.
32:41Just focus on making the best paella the judges have ever seen.
32:44All of you head to the elevator.
32:45I'll see you there shortly.
32:47Best of luck, guys.
32:48Let's go.
32:49Thank you, chef.
32:50Let's go, Bobby.
32:51Let's go.
32:52Get that rice going right away, guys.
32:53Bobby, last man standing.
32:54Take it all the way, baby.
32:55Yes, chef.
32:56I've never done this, so be vocal.
33:00You've never done paella?
33:01Nope.
33:02Not yet.
33:03Never made paella.
33:04That's not good.
33:06Oh, .
33:07There we go.
33:13Yeah, he's a little too tall.
33:18Right, gents.
33:19Come over, please.
33:20You got this, buddy.
33:21You got a 25-minute cook.
33:22Think about it.
33:23Not every protein takes 20 minutes to cook.
33:25That's right.
33:26Okay, so be smart.
33:27The very best of luck to all three of you.
33:29Line up, please.
33:30Let's go.
33:31Go, Brendan.
33:32Go, B.
33:33Platform is moving.
33:34On your mark.
33:35Get set.
33:40Go, go, go!
33:42Sausage.
33:43That's going to be mine.
33:44Yeah.
33:45Three proteins in there, yes?
33:46And I see these beautiful clams.
33:48Clams, yes!
33:49Baby octopus.
33:50This is going to be perfect.
33:51It's going to cook really quickly.
33:53We got snails here.
33:54Oysters here.
33:55Chicken.
33:56Smoked sausage.
33:57Mussels.
33:58And mussels.
33:59Oh, I know exactly what I'm going to do.
34:00Just watch.
34:01This is exactly what I want to trim.
34:03Squid, chorizo.
34:04I'm like, perfect.
34:05Okay, we get the white wine.
34:07Rice there, yes?
34:08Of course, I grab my tube of rice.
34:10The only thing I wish I had was white wine.
34:12Sherry, sherry, red wines.
34:14Paella definitely needs, like, bold flavors.
34:16And some white wine?
34:18That is vital.
34:19Red wine.
34:20Why is there no white wine?
34:21Ugh, great.
34:22Now I have to find out some way to give it some complexity, give it a little more flavor.
34:27Guys, be open to communicating, too, because I don't know everything about this.
34:31Just think about it like a Spanish-style risotto, build that, build flavor into your proteins,
34:36and then just combine it all together, okay?
34:38Just get the rice cooking.
34:39That's all you need to focus on right now.
34:40Copy that.
34:41Brandon, what do you grab?
34:42You grab chicken?
34:43So, I grab chicken, I grab mussels, and I grab chorizo.
34:47Chorizo sausage.
34:48Good.
34:49Great combination there, yes?
34:50Absolutely, chef.
34:51Have you ever made a paella before?
34:52I've made a couple paellas in my day.
34:54Good.
34:55I've cooked hundreds of paellas.
34:56I've worked for a Michelin-starred Spanish restaurant.
34:59I can cook a paella in my sleep.
35:01Brandon, please get that rice on.
35:02Where is the...
35:03Four minutes down.
35:04The key to the paella is making sure that it's not super runny.
35:09It's not runny.
35:10Gotcha.
35:11You do not want it to be runny.
35:12Al dente.
35:13More stock in your paella, okay?
35:14You don't want it soup, but you don't want it, like, hard either.
35:17Yes, chef.
35:18Thank you, chef.
35:19What is going on right now?
35:20They might as well just cook in for him.
35:24Okay, so we got this.
35:26Right.
35:27Okay, young man, what did you get protein-wise?
35:28So, I got shrimp, squid, and some chorizo.
35:31I'm gonna get my chorizo in the pan with my onions, bell peppers.
35:35Nice.
35:36That's nice.
35:37And what are you gonna do?
35:38Is sherry white wine in there?
35:39What are you gonna put in there if you glaze?
35:40Uh, no.
35:41I didn't grab any wine.
35:42So, I'm gonna add some of the remaining shrimp heads.
35:44Try and make a shrimp head oil that I can use to dress the plate with a little bit.
35:47Love that.
35:48Good job, Arnav.
35:49Guys, we're halfway, yeah?
35:5012 minutes gone.
35:51Just over 12 minutes to go.
35:52This is a soup.
35:54Cook faster.
35:56You want it almost like a little sort of firm risotto,
35:58so it starts to caramelize the bottom.
36:00There's no way that's gonna reduce in time.
36:03I'm utterly at this point if this doesn't get cooked,
36:06because I can't serve soup to the mentors.
36:09Reduce the down.
36:11It's a complete disaster.
36:13Ugh.
36:14Oh, my God.
36:21Under 10 minutes to go, guys.
36:2310 minutes to go.
36:24Please get your rice cooked, guys.
36:25Yes, Chef.
36:26It needs stock.
36:27Come on.
36:28Yes, Chef.
36:29Get some more stock in there, bud.
36:30Come on.
36:31Otherwise, we're never gonna get the rice cooked in time.
36:32I'm just trying to drink up everything that Chef Ramsay is telling me,
36:34but I don't understand how this is even gonna make sense.
36:37It'll evaporate.
36:38I promise you.
36:39It'll evaporate and grow.
36:40Thank you, Chef.
36:41Just hold your nerve.
36:42Thank you, Chef.
36:43Thank you, Chef.
36:44You have to trust the master.
36:45It's gonna...
36:46Bobby, just wash out.
36:47This might just get that burned flavor from the butane.
36:49It's not gonna be a good aftertaste.
36:51Copy that.
36:52I put my octopus on the grill.
36:54I want to get this cooked as quickly as possible, but you can overcook octopus very, very easily.
37:01Guys, eight minutes to go, yes?
37:03Yes, Chef.
37:04Brandon, your rice gonna be done on time?
37:07Man, I want to help Brandon, but he's not responding.
37:13I got my game face on.
37:15I just need to focus on my paella.
37:17Uh, really nice, Brandon.
37:18Yeah?
37:19Yeah, that's it.
37:20Reduce all the way down now.
37:21Yes, Chef.
37:22Yeah.
37:23What photo stock have you got?
37:24I got chicken, so I'm gonna make a piquillo aioli to go with that as well.
37:28Over the top, yes?
37:29Yes, Chef.
37:30Good.
37:31Okay.
37:32Four minutes.
37:35How's it doing?
37:36Yeah?
37:37I got a lot going on here, young man, yes?
37:40You want to enhance this flavor now, right?
37:42Get that legless stock in there.
37:43Good cover.
37:45Covering the paella.
37:46That's a good call.
37:47Arnon's pulling out all the secrets over there, man.
37:49Final two minutes, guys.
37:50All right, Chef.
37:51Start building out, young man.
37:52Please.
37:53Taste, Bobby.
37:54Taste, taste, taste.
37:55All right, Bobby, think about your pot right there.
37:56Thank you, guys.
37:57All of that liquid, it actually came down and absorbed it in the rice and disappeared.
38:01I don't even understand this witchcraft.
38:03Don't forget about citrus as well, my man.
38:05Brandon, make it look sexy, man.
38:07Make it look sexy.
38:0960 seconds, guys.
38:1060 seconds.
38:11Let's go.
38:12Woo!
38:13Symmetry.
38:14Make it look like a fan.
38:15Fan it out.
38:16Fan it out.
38:17Where the is my squid?
38:1820 seconds to go.
38:19Right here, Arnon, Arnon, Arnon.
38:20Get on there.
38:21Get on there.
38:22Build it out.
38:23Build it out.
38:2410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
38:33Stop!
38:34Where's it now?
38:36Yes!
38:37I am proud of you!
38:39Well done.
38:40Richard, Nyasha, that was electrifying.
38:43What an extraordinary cook.
38:45What a performance.
38:48Let's start off with this one here.
38:51This is paella with beautiful head-on prawns and squids with a chorizo.
38:59This is a really good rendition of an authentic paella.
39:04With the shrimp head flavor, I'm getting all of that shellfish.
39:07The chorizo works really, really well.
39:09It's like a well-executed dish, but I wish it had a little bit more oomph to it, right?
39:13Yeah, interesting take on a paella.
39:15However, it lacks a little bit of depth.
39:17Sort of a light approach to a paella.
39:20Second one.
39:22The three proteins are used here.
39:24Chicken, mussels, and a smoked chorizo sausage.
39:28Wow, really smoky depth of flavor.
39:37It's almost like each grain of rice has been cared for.
39:40Yeah, this one's strong with those smoky sort of notes.
39:43The aioli lifts it up to another place.
39:47And finally, this is an octopus, clam, and fresh Italian sausage, paella.
39:58What I really love about this is how balanced and how much finesse is in this dish,
40:04especially with some of the salty ingredients, the sausage and the clams.
40:07Yeah, I mean, with this paella, I'm getting a really nice saffron flavor and aroma,
40:12but this sort of charred smoky notes coming off of the octopus.
40:16Just a little bit overcooked.
40:19Three outstanding individuals.
40:21Sadly, one has to be sent home.
40:25Naisha, please, which paella are you eliminating?
40:31For me, you know, I think about paella as such a traditional old-world dish,
40:36and I think for me the one that least feels that sort of essence is the paella with the prawns and the squid.
40:46Richard, which are you sending home?
40:52Three great renditions of paella.
40:55One just doesn't quite coax as much flavor as the other two.
41:01The dish that I'll be eliminating is the paella with the prawns.
41:13That paella was cooked by Arnav.
41:2119 years of age.
41:24What a blessing and what a performance.
41:26It's definitely tough.
41:27I obviously wanted to be that next-level chef,
41:30but I was doing this competition to prove it to myself,
41:33prove it to my parents.
41:35So it's an honor to be able to be here and cook and make them proud.
41:39All right.
41:40Arnav, there's one thing that this competition has done for you and I.
41:45It's confirmed that culinary is in your DNA.
41:48Yes.
41:49It's been an absolute honor to be able to learn from you,
41:52cook for you guys.
41:54It's been the experience of a lifetime.
41:56I've been an absolute pleasure.
41:59Man.
42:00Well done, bud.
42:01Well done.
42:02Seriously, well done.
42:03Good luck.
42:04I'm gonna go back to college, finish my degree,
42:06but I've learned so much in this kitchen.
42:09I appreciate all the ups and downs that I've had
42:11and all the friends and, you know,
42:13even some enemies that I've made along the way,
42:15but it's been a great ride.
42:18Wow, all of you.
42:19It's coming down to the wire.
42:20It really is.
42:21I think you can see that.
42:22It's time for all of you to take a well-earned rest,
42:26because I promise you next time,
42:28you'll be working your fingers to the bone.
42:31Ooh.
42:32Good night.
42:33Ooh.
42:36Ooh.
42:37Austin, feel better, bud.
42:38Thank you, chef.
42:39Well done.
42:41To the bone.
42:42We're gonna have to cook something bone-in.
42:44Ooh.
42:46Next time on Next Level Chef.
42:48You all have a one-in-three chance
42:50of making it into the finale.
42:52Down to the wire.
42:54Beautiful bone-in cuts.
42:55It's a tomahawk.
42:56I'm so excited!
42:58Woo!
42:59Cooking is the best thing ever.
43:01Oh, jeez.
43:02Lucky luck!
43:03Oh, yeah.
43:05Flambe.
43:06Good luck.
43:07I'll see you soon.
43:08Where the hell do you think you're going?
43:09You guys seem to have this in control.
43:11I'm gonna go, okay?
43:12Yeah, sure.
43:13All right, good luck, guys.
43:14Yes.
43:15What are we gonna do?
43:16Help each other out!
43:17Most important cook of my life.
43:18No big deal.