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Next Level Chef Season 4 Episode 2,
Next Level Chef S04E02

#NextLevelChef
#PrimeUSTV

Category

😹
Fun
Transcript
00:00Previously on Next Level Chef.
00:04From the 24 chefs here, only 15 of you will make you into the draft.
00:09Let's go, social media chef.
00:11Does anyone need a ring light?
00:13Dude, that's viral right there.
00:15They were non-sticky back in 1986 when Richard Blaine started growing his hair high.
00:20We team up, go after Gordon.
00:21And Alliance.
00:22It's imperative that Gordon doesn't win for a third time.
00:26Well done, social media chefs.
00:27You are in the draft.
00:28And tonight, on Cook's.
00:30Here we go.
00:32Go, go, go, go.
00:33I'd like to have Captain America on my team.
00:36What is that?
00:38Oh, no, oh, no.
00:40What is your major malfunction private?
00:42He asked me if he wanted to do an alliance against you.
00:44Oh, my God.
00:58Here we go.
01:04I'm really excited.
01:06Oh, my God.
01:09I think I may have peed a little.
01:10Oh, my God.
01:14Not the raggedy mops.
01:15Does any of this stuff work?
01:22What the hell is that?
01:24Oh, my God.
01:25They have not undersold how much this kitchen sucks.
01:30Look at this.
01:32This is just unholy.
01:35My grandma has this.
01:38And she's not living.
01:40Can I come renovate this kitchen, please?
01:49What's up?
01:50How you feeling?
01:54Home chefs.
01:55Let's get it.
01:56First time in the basement.
01:57What are you thinking?
01:58My house looks just like this.
02:05You ain't take no girls over your house.
02:07A lot of smiles there.
02:08That smile is about to be wiped off her face.
02:11Yeah.
02:11All right, guys.
02:12Down to business.
02:13There are eight of you here.
02:15Only seven of you are going to cook your way out of this basement.
02:18For one of you, your audition is going to start and end here.
02:23The pressure.
02:24From there, six of you are going to make it to the top level.
02:26But only five of you are going to make it onto one of our teams.
02:32The stakes are so incredibly high, but I think that's what's giving me that drive.
02:37So I'm going to dominate the bottom.
02:38I'm going to dominate the middle.
02:39And you best believe I'm going to dominate the top.
02:43Okay, you guys ready for your first challenge?
02:45Yeah.
02:45Awesome.
02:46At one time or another, cooking at home, we've gone into the refrigerator, right?
02:50You realize there's nothing but moldy cheese, wilted vegetables.
02:55So what do we do?
02:56You get creative, right?
02:58You head into that pantry.
03:00You see what random cans, boxes are in there, and you see what you can use.
03:04So that is going to be your first challenge today.
03:08You will all have 20 minutes to create a delicious dish straight out of the pantry.
03:14Oh, my God.
03:15I'm hoping I can impress the judges.
03:18Lina.
03:19This is an audition, and I have to make it work.
03:21We're definitely in the trenches.
03:26All right, guys.
03:28Platform is on the move.
03:30Boom, boom, boom, boom.
03:32It's going to be nothing but canned, jarred, boxed products.
03:37Go, go, go, go.
03:39Go, guys.
03:39Grab ingredients.
03:40Grab a protein.
03:41I love Spam.
03:43I've cooked that a lot.
03:44I was hoping to find some rice, find some seaweed.
03:47Oh, my goodness.
03:48But all I see is cornflakes.
03:53I see the beans, and I go for it.
03:56But this looks like dog food.
03:59I grab the mac and cheese.
04:01I'm cheese whiz.
04:02Oh, boy.
04:03This is going into Gordon Ramsay's mouth.
04:06Ten seconds, guys.
04:07Boom.
04:07I grab salmon.
04:08I see kidney beans.
04:10I pick them up.
04:10I look at them.
04:11I'm like, should I keep these?
04:14I'm just going to keep them.
04:16Go, go, go.
04:17For your sidekick.
04:1720 minutes starts right now.
04:23What in the world?
04:26Miriam, what protein did you grab, Chef?
04:28Hello.
04:28I got clams.
04:29I'm going to make, like, a little ramen bowl with some clams.
04:32Where do you draw your inspiration from?
04:34So I have two kids.
04:35And for me to create food right off the bat after school, this is it.
04:41Papa, I love women now.
04:43If you had asked me ten years ago, like, Miriam, what did you do today?
04:46I'd be like, oh, I went to school and I took a nap.
04:48Now it's like, I barely got sleep last night.
04:52I'm on, like, five cups of coffee.
04:54Yeah, different person now.
04:57We're Punjabis, and the way Punjabis show people that they love them is through food.
05:04We don't believe in, like, one dish being on a table.
05:07We're, like, here's a whole spread.
05:09Being an immigrant myself, I take pride in all the struggles and all the ups and downs to chase that American dream.
05:16And I've grown so much, not only in my personal life, but in the kitchen as well.
05:21I think I was quite humble about being a good cook.
05:26But now I'm like, hell yeah, I'm good at it.
05:30We have those ramen packets.
05:31We have our meats out.
05:33This is, like, the best thing that I know.
05:35Girl, I totally get it.
05:36I used to make ramen and add an egg to it, some fresh scallions.
05:39At, like, seven years old, I thought I was a whole chef.
05:41A lot of these are parents.
05:42They cook like this three times a day.
05:43And they got literally, you know, minutes to get this thing done.
05:46And we all know kids are the harshest critics.
05:49If they don't like it, they don't like it.
05:50Nick, how you doing, sir?
05:52Okay.
05:52Good.
05:53What'd you grab?
05:53So, I grabbed the beef.
05:56I'm going to do beef with mushroom.
06:01Come on.
06:01We're talking at the same time.
06:02Come on.
06:03Come on.
06:03Come on, Nick.
06:05I mean, typical attorney.
06:07He's on the cloth.
06:08I have cheese and mac.
06:09I'm going to do broccoli, cheese, and mac.
06:11I'm going to have a little extra.
06:12I'm going to do a little garnishing with the beef.
06:14Are you saying canned cheese, broccoli and cheese?
06:16Yes.
06:17Canned cheese?
06:18No.
06:19Canned cheese.
06:25Jimmy, what'd you grab?
06:26So, I grabbed some Spam, which is near and dear to my heart.
06:29But they're very salty.
06:30Kind of cut down the saltiness with some sugar on the cornflakes here.
06:34Sweetness does offset saltiness, so just be careful.
06:37Jimmy, the Navy fighter pilot.
06:38Top gun.
06:39So, you must be used to cooking like this, right?
06:41I am.
06:42If you've been canned in jars.
06:43Most of the time, it involves being a little inebriated from the bar.
06:47I'm talking about cooking on the carrier, my friend.
06:51I fly F-18s for the Navy.
06:58When you're getting launched from zero to 180 miles an hour in two seconds,
07:02it's one of the wildest rides, and it really never gets old.
07:04I'm sure you've seen Top Gun and, you know, seeing them fight.
07:07Sometimes the weather's bad, and you don't get to fly every day.
07:11So, me and a couple of my friends, we decided, hey, let's cook for all the air crew on board.
07:17That's kind of what sparked my cooking passion.
07:20You know, flying is something I love to do, but cooking is my passion.
07:23And I'm leaning right into it.
07:27Guys, five minutes down.
07:30This is you fighting your way into the draft.
07:34These pots are so small.
07:36They are not making it easy.
07:37That is for damn sure.
07:39Oh, my God.
07:40Rumah, talk to me about your dish.
07:42Yeah, it's going to be like a, um, I don't really have a name for it.
07:46So, what is it?
07:48Um, I don't know.
07:49The audition special?
07:51Um, I have no idea.
07:54I don't know.
07:54I don't know what I'm making.
07:55It looks a little bit in the weeds.
07:56I don't know what that is.
07:58I don't think Rumah does either.
07:59I don't really have a name just because I didn't grab every single thing that I wanted.
08:03As long as Chef Arrington doesn't hear me say, I don't know,
08:06then I think we're in a good space.
08:08You need a North Star.
08:09You need a goal so you can work towards it.
08:10Absolutely.
08:11You know that?
08:11Yeah.
08:12I can almost 100% beat anybody at rock, paper, scissors.
08:16Rock, paper, scissors, shoot.
08:18No way!
08:19I am a technical sales manager.
08:23We sell robots.
08:24Rock, paper, scissors.
08:26You got one with you?
08:27No, no.
08:28That would be cheating.
08:30I cook fast and aggressive and chaotic.
08:33I'm very competitive.
08:34But in a positive way.
08:35I'll do it with a smile.
08:36That should be my slogan.
08:37I'm going with a smile.
08:39Actually, I think we're on to something.
08:41Jot that down.
08:44Oh, I can't get this over.
08:46Cans and jars, not easy to work with, right, guys?
08:50That's delicious.
08:51Arnav, what you got cooking up over here?
08:53Sir?
08:54We're going to do a shrimp pasta.
08:55I added a little bit of chili, some paprika, and I think washing the shrimp made all the difference.
09:00Got rid of that bitterness.
09:01Smart.
09:02Smart.
09:03He's tasting this stuff as well.
09:04Yeah, I got my eye on this kid.
09:07Natalia.
09:07Yes.
09:08What did you grab, chef?
09:08I'm doing a creamed corn and spicy crab mix with pasta.
09:14You want this pot boiling.
09:15Oh, my God.
09:16I need this pasta to cook.
09:18I can't get that can opener to work.
09:21Cassie, what did you grab?
09:22I grabbed the ground turkey.
09:24So I'll plate the stew on the bottom and serve meatballs right on top.
09:28Smelling very nice.
09:29Stay in control of that pan.
09:30We're coming up to eight minutes left, guys.
09:32Eight minutes.
09:32How the hell do you even work this?
09:34This is the worst can opener ever.
09:39I can't get that can opener.
09:41How does this can opener even work?
09:47Oh, medic.
09:49Medic.
09:50Medic.
09:51I am bleeding.
09:54Medic.
09:54This is the first cup.
09:56It's not what I need right now.
09:57Medic.
10:00Medic.
10:01It's beautiful.
10:02Come on, guys.
10:03Don't forget.
10:03You've got lots of eyeballs on you right now.
10:06Gordon and Richard, they're watching.
10:08They're watching us in the back.
10:09Absolutely.
10:09Like a hawk.
10:15Five minutes left, guys.
10:17Oh, my God.
10:18That's good.
10:19You like this kid, don't you?
10:20Yeah, I like this kid.
10:21If you don't get Arnav in your first pick, you're probably not going to get him.
10:24I know I get the first pick.
10:25I'm going three and four.
10:27You want to keep that?
10:28Because maybe you want the first pick.
10:29Would you entertain a trade?
10:31I've got a different strategy this year.
10:33You're not doing a great job.
10:35You just revealed that you want Arnav.
10:36I mean, come on.
10:37It's obvious.
10:40Start thinking about how you're presenting this dish.
10:42You do not want to get left down here.
10:44It's going to be garnished on top.
10:48I'm still thinking, what am I going to do with these beans?
10:50I look at the beans, the beans look at me, and we have this stare-off, like, what are we going to do?
11:03Whoopsies.
11:04Two minutes left, guys.
11:05Two minutes left.
11:06Start plating.
11:06Let's go.
11:07The reality is, one of you is leaving this basement today, and you're not going to the middle level.
11:12Trying to decorate with a canned cheese is really, really difficult.
11:21What's he doing?
11:23Oh.
11:24Cheese whiz, Nick.
11:251-800-CALL-NICK.
11:27Five, four, three, two, one.
11:32Hands up, guys.
11:33Hands up.
11:33Nice job.
11:34That was bomb.
11:36Love you, man.
11:37Love you, man.
11:37Oh, well.
11:38It's a good one.
11:38It's not.
11:39Yeah.
11:43Shall we?
11:45Nice.
11:46Oh, my God.
11:47I'm standing just, like, feet away from Gordon Ramsay.
11:50That was very good.
11:51He's going to be trying one of my dishes.
11:53It feels like you're meeting God.
11:56All right.
11:57You guys ready to taste?
11:58Yeah.
11:58Please, go.
11:59So we are going to start over here with Nick's dish, a beef stroganoff with broccoli and a sort of mac and cheese.
12:07Nick grabbed canned cheese.
12:09How old are you?
12:11He was right in front of me, chef.
12:13Yeah, listen.
12:13This thing looks a bit crazy.
12:15But the beef stroganoff is actually delicious.
12:17And it pains me to be that polite to a lawyer.
12:20I'm joking.
12:21Flavor profile, really good.
12:22Cooking in the basement is definitely more stressful than being in a courtroom any day of the week.
12:30Next up, we have canned chicken.
12:32This is cooked by Megan, served in a sort of ragu.
12:36Really smart to use the egg, the only fresh thing you could find.
12:39I like that it's a one-pot meal sort of looking dish.
12:42And I love that there's this contrast of texture on there.
12:45Next up, we have Miriam's clam ramen.
12:49Clam ramen sounds pretty inspiring to me.
12:51And even the cream in it, that's a milky ramen.
12:53It's a pretty smart dish.
12:55Next, we have a ground turkey croquette.
12:58This is from Kathy with a lentil ragu.
13:02The ragu is delicious.
13:03I love that.
13:04We have a crab and corn pasta from Natalia.
13:09I love the sweet crab and corn with the spice of the chili in this.
13:14This is smart.
13:14I can picture myself eating this on a hot summer day.
13:18Really, really nice job.
13:19We have a shrimp pasta with mango chutney.
13:23This was cooked by Arnav.
13:25The pasta and the prawns are delicious.
13:27Really good job.
13:28Okay, next up.
13:31This is from Jimmy.
13:32This is a corn flake crusted canned ham.
13:38Quintessential basement ingredients.
13:40Got to be careful because the canned ham is so salty.
13:42You balance it out with some sweetness.
13:44Went a little too far on the sweetness.
13:46It's very sweet.
13:47This dish is salmon with a lemon butter sauce cooked by Ruma.
13:57This is a bit strange.
13:59It just doesn't feel cohesive.
14:02For me, I'm struggling a little bit to understand the concept of the dish.
14:05What threw me off was the beans.
14:08These damn beans.
14:10We have a lot to talk about.
14:12Please talk amongst yourselves.
14:15Wow.
14:16A cracking start, by the way.
14:17That crab and sweet corn spaghetti.
14:19Oh, my God.
14:20Delicious.
14:20Blew me away.
14:22The pressed out ham with the sort of sugary flakes on the outside, that made no sense.
14:27The amount of sweetness threw me off.
14:29And the salmon.
14:29We got excited with the salmon.
14:31We were hoping it was going to go.
14:32Salmon dill.
14:32Potato chips, salmon dill.
14:33Oh, God.
14:34Nothing was manipulated.
14:35It was a plate of just ingredients.
14:36Exactly.
14:37Yeah.
14:38Listen.
14:39It's got me thinking.
14:42What would I do with this person?
14:43Can they get better?
14:44But I wouldn't be upset if I had two home chefs on my team, for sure.
14:49Listen, he's starting to pick his team, okay?
14:52He's asking me already in the lounge, do you want to swap?
14:54I believe it.
14:55He asked me if he wanted to do an alliance against you.
14:57Oh, my God.
14:58What are you doing?
15:00Oh, my God.
15:06He asked me if he wanted to do an alliance against you.
15:09Naisha, what are you doing blowing up my plan on day one?
15:11Oh, my God.
15:16It's imperative that Gordon Ramsay doesn't win for a third time.
15:20I'm trying to make sure it's a fair competition.
15:23Straight fight to the end.
15:24Best chef wins.
15:25Wow, okay.
15:28These guys can talk all they want.
15:29I will take them down.
15:31I will send Richard Blaze down to the basement where he belongs.
15:37Guys, line up, please.
15:39We have come to a decision.
15:40The first three chefs that have earned their way into that middle level are...
15:46Miriam, Megan, and Natalia.
15:51A-plus for me.
15:55Love his dish.
15:56So proud of myself.
15:59I did not.
16:02The next three chefs who are moving up to the middle level are...
16:06Arnav, Kathy, and Nick.
16:10Wow.
16:11Oh, wow.
16:12Feeling relieved.
16:14Glad to get past the first challenge with squeezy cheese.
16:20Bruma, Jimmy.
16:22Guys, there's two of you and only one spot left in that elevator.
16:26The final person moving into that elevator is...
16:32Jimmy.
16:35Please join the others in the elevator.
16:39Congrats, Jimmy.
16:43Bruma, one dish doesn't define you.
16:46Just wasn't your day today.
16:48Yes, sir.
16:48Keep your head up.
16:49Keep crafting.
16:50Absolutely.
16:51Good luck to you.
16:51Thank you so much.
16:52Thanks, Bruma.
16:53Thanks, Bruma.
16:53Thanks, Bruma.
16:55I hate losing.
16:58I hate it.
16:59I hate it.
17:01I hate this feeling.
17:07Nick, how much do you charge per hour?
17:12You'll know when you get...
17:13$700.
17:13You'll know when you get the bill.
17:16Welcome to the middle floor.
17:18Come over.
17:20The knives are razor sharp, guys.
17:23I just went from, like, the trenches to, like, middle class.
17:28And I like middle class.
17:29It's a fun place to be at.
17:32As talented home chefs, this challenge is to cook for a loved one on a special occasion.
17:41Yeah, chef.
17:42The objective here is to get yourself to the next level.
17:44You're two cooks away from entering the draft.
17:46There's a lot riding on this, okay?
17:48Yeah.
17:48Okay, line up.
17:49Come on.
17:50Let's go.
17:51A celebration dinner in our house is comfort food.
17:54I'm excited.
17:55I'm excited to do a dish that speaks to their hearts and their souls and their stomachs.
18:01The platform is moving.
18:05And go.
18:07Let's go.
18:07We're off.
18:09Let's go.
18:10I see some sea bass.
18:12And just as I'm about to grab it, Nick rips it off my hands.
18:15And then I have to grab turkey cup.
18:18Great.
18:20Turkey breast.
18:21There's brown beef there.
18:22Please let there be a steak.
18:23Please let there be a steak.
18:25Yes.
18:25And the whiskey right below it.
18:27Okay, 10 seconds gone, guys.
18:28Just under 20 seconds to go.
18:30I'm grabbing scallops.
18:31Now it's just kind of trying to figure out what to pair with it.
18:3310 seconds to go.
18:35All I see is green beans, so I grabbed them.
18:37They made me big and strong growing up.
18:39Mom made me eat my green beans, but I don't really know what I'm going to do with them.
18:42It's going, guys.
18:43It's going.
18:43You've got to grab.
18:44Well done.
18:46Well done.
18:46Well done.
18:47Well done.
18:4820 minutes starts now, yes?
18:50Get your pans on.
18:52Start thinking about the dish.
18:54I'll be going to execute this.
18:56Jim, what do you get?
18:57Chef, I got some base scallops.
18:58Nice.
18:59So I like to do scallops for risotto for my wife.
19:01I made it for her last birthday, but normally I work with bigger scallops, and I didn't get
19:05risotto, so I'm making some fresh-made pasta.
19:07There was risotto rice on there.
19:09I missed it.
19:09You saw that, right?
19:10I missed it.
19:10I mean, I'd like to have Captain America on my team.
19:13So that's your first pick.
19:14Jimmy's your first pick.
19:14I'm not saying that.
19:15Okay, okay, okay.
19:16You're a pilot, so you're super focused, right?
19:18So keep that focus in that dish.
19:20You know who I might not want on my team?
19:24You!
19:26What in the world?
19:27What do you mean?
19:28What in the world are you doing now?
19:29They're revealing all allegiance.
19:30What, what, what?
19:30Richard Blaze, oh my gosh.
19:31Revealing an allegiance?
19:33I told you I didn't want an allegiance.
19:35Richard, people always get the allegiance, and then they stab that person in the back.
19:39I already see what you're up to.
19:40Scheme it.
19:41The alliance, it may be broken now.
19:45Arnav, what'd you grab?
19:46Protein.
19:47Uh, I got a nice, beautiful pork larynge.
19:49Ooh, yes.
19:50I'm just trying to make this one for my brother.
19:52Growing up, my parents never ate red meat or, like, pork or anything like that.
19:56Right.
19:57So, whenever we did it, it was always for him.
19:59Love that.
20:02Come on, baby.
20:04Right, mate, who's this dish for?
20:06I'm cooking it for my husband.
20:07I grabbed the skirt steak and the whiskey.
20:09I'm gonna go ahead and I'm gonna make a whiskey garlic cream sauce in that.
20:12Love that.
20:12Get that cast off the pan.
20:13Screaming hot.
20:14It's on.
20:14When you're gonna color on that skirt steak, let it rest if you're gonna slice it.
20:17I wrote a cookbook on cast iron.
20:18I'm determined to do it justice.
20:19I've got a copy of that cookbook.
20:21Shut up.
20:23Oh, my God.
20:24Oh, my God.
20:26I am losing my mind.
20:29Gordon Ramsay has my cookbook.
20:32Oh, God.
20:34I am a very busy person.
20:37Back in 2017, I wrote an entire cookbook on cast iron cooking called Cast Iron Gourmet.
20:42Cast Iron has really become a big part of my culinary identity.
20:46It's just, it's my favorite.
20:47That's my go-to.
20:48This will all stay and then we'll pop it up.
20:51I'm also a project manager at Sea-Tac Airport.
20:54I'm used to my brain going 15 different directions all at one time.
20:58Oh, I am exhausted.
21:00Like, let's be real.
21:01I live on Diet Coke and coffee.
21:04Fingers crossed.
21:05If you make the draft, I'd like you to sign that cookbook for me, please.
21:09Yes, chef.
21:10Eight minutes gone.
21:11I've just done the 12 minutes to go.
21:12Looking good, bud.
21:13Looking good.
21:14Hi, chef.
21:15Did I tell you?
21:15Feeling good?
21:16Yes, yes.
21:16Tell me, what'd you grab?
21:17I grabbed a turkey breast cutlet.
21:19Where are we going with this?
21:19I think I'm gonna milanese it.
21:21And then I'm gonna do, like, a pico de gallo on top of it.
21:25Give it inside to eat this dish for.
21:27I think it's for my mom.
21:28She loves her pico de gallo, so I'm thinking of her.
21:32This one's yours.
21:33We're a Mexican family.
21:35Mmm.
21:36And there's parties for literally any occasion.
21:40Even if you, like, get fired, if you broke your leg, you know, like, anything we have a party for.
21:47I grew up in L.A.
21:49And I've always cooked for everyone, even when I was little.
21:52The basement will be my home just because it's so ratchet.
21:57And it's what I'm used to.
21:58I grew up, you know, in kitchens like that with limited ingredients.
22:02So I can make a meal out of anything.
22:05My personality is straightforward.
22:07It's very direct.
22:09I'll do what I want.
22:10I don't care.
22:11I'm a single mom.
22:13My daughter, she's sassy, and she has my attitude.
22:16I just want her to take life by the balls and just be like, you got this.
22:21Like, don't be afraid to do anything.
22:24Woo!
22:25That's spicy.
22:26Guys, we're halfway.
22:28Woo!
22:31Nick, what's your ground?
22:32Sea bats.
22:33Today's my son's birthday.
22:34He loves fish.
22:35How old is he today?
22:3627.
22:37Is he following your footsteps?
22:38He's not an attorney, but he's following in my footsteps.
22:40He loves to cook.
22:42If you want to accuse me of practicing law and being passionate about cooking, then I'm guilty.
22:49I'm a state prosecutor, an assistant district attorney, and I have been doing it a very long time.
22:56Slow, slow, easy with love.
22:58I live in Brooklyn, New York, and I have the Italian passion.
23:03You know, I'm not an attorney here.
23:06I'm a chef.
23:08But I'm still ready for the battle.
23:11What are you doing with the capers?
23:13The capers is going to be part of the marination for the sea bats.
23:17Good.
23:17Good, good, good.
23:19Nick has this really slow sort of cadence to his cook.
23:22He doesn't get frazzled at all.
23:24Come on, baby.
23:25Come on, baby.
23:26Miriam, what did you get?
23:28Chicken thighs.
23:28I'm making them very chicken, and then bring it together with some yogurt sauce.
23:33My kids love it.
23:34My husband loves it.
23:35What is that?
23:36It's heavy cream and green pepper.
23:38Great flavor in there, yes?
23:39I have a Pakistani breakfast.
23:40Pakistan, beautiful.
23:41I'm sort of the best food.
23:43I mean, spicy.
23:44Oh, my God.
23:45Yeah, fragrant.
23:46Amazing.
23:47With eight minutes remaining.
23:49Let's go.
23:53Watch out.
23:55Woo!
23:55The whiskey light's on fire, and I just see a fireball erupt.
24:01Oh, my gosh.
24:03F***.
24:04I am panicking.
24:06Megan, focus.
24:07I'm thinking I have blown it on the second hook.
24:11What are you doing?
24:12I said get a pan in the hot.
24:13Don't burn the f***ing pictures out.
24:18Watch out.
24:19Oh, my God.
24:20I am so embarrassed.
24:22Oh, you got it.
24:23You got it.
24:23Lower down, lower down.
24:24Keep it.
24:25Together.
24:26You are a grown adult.
24:27Take a breath.
24:28Take a breath.
24:28She's a little frazzled right now.
24:30I kind of like this.
24:33We're down to five minutes.
24:35Pressure.
24:36Right on.
24:37All chopped, yes?
24:38Yes.
24:39Getting a bit better in there.
24:40The pressure is definitely building.
24:41I'm like a frog inside of a pot of water, and I can feel it slowly getting hotter and hotter.
24:45What's in there?
24:46Maple syrup, some vinegar, mushrooms, and apples.
24:49All those flavors go really well together.
24:51I got my eye on him.
24:51Nick.
24:55Touch more oil in there.
24:56Yep.
24:57So that skin gets nice and crispy.
24:59I'm really confident in the way I cook my seed mass.
25:01Not my first rodeo.
25:05Oh, shoot.
25:06Jimmy what you doing some cut noodles here and I'm about to throw my scallops on
25:12he's got to move we might be in a mayday mayday situation there's one man that
25:16should know his timing is you right let's go this is a lot going on it's hard to
25:21think up there you know when he thinks you're dead so it's a quick one talking
25:24I had to say it you know guys with two minutes now yes start to plate
25:30you got it Megan's filling the pressure I like this
25:34okay plate that pork now right now yes chef 60 seconds to go last minute guys
25:43no what is your major malfunction private it can't be scallops and then a little
25:50bundle of pasta and then green beans on top of it it's got to be together right
25:55Nick you cook that sea bass beautifully the skins crispy and you put on the plate
25:59upside down five four three two one and stop
26:08well done my goodness to me well done Richard nice you're welcome
26:16back thank you how was that for you you guys have leveled up since I saw you in
26:21the basement should be proud so let's kick off with sea bass though with a caper
26:26sauce cooked by Nick a lot of capers in there it's a little salty really classic
26:31pairings here white beans beautifully roasted peppers I really just wish I
26:35would have had the opportunity to taste that crispy skin all fish cooked on the
26:40skin get served skin side up but I like the crispy side down but I'm not gonna
26:46argue with chef Ramsay next up Megan so this is skirt steak with a whiskey cream
26:50sauce and a rigatoni pasta the cook on the steak is exceptional well done next up is a
26:59turkey breast Milanese cooked by Natalia this is not a boring turkey dish it's bright it's fun it's
27:08colorful it's a vibrant really shows off your personality thank you next up is
27:14Kathy's taken a fast-track sort of grand beef bolognese it's just a little
27:20restraint on the paprika yeah yeah next dish is a pork cutlet cooked by Arnav and it's
27:27got maple syrup glaze with apples great ingredients but what you did with them
27:32quite honestly even better Arnav the pork cooked beautifully well done great job thank you next up
27:40is for Miriam her take on a tandoori chicken with yogurt lovely freshness coming off of homemade
27:46yogurt girl incredible cheese delicious that Pakistani foundation we grew up with is evident here and it's
27:53strong well done and being able to represent Pakistan is something that I've always wanted to do
28:00and then finally chili spiced bay scallops with homemade pasta by Jimmy finished with green beans
28:09I really love that you made that pasta by hand like that's going the next level the odd thing about this
28:15dish is that you have these barely cooked green beans on top of it you want a pasta dish to be all together
28:22all of you give us a moment because uh this is gonna be our toughest decision yet excuse us oh my
28:28god great job great job how bloody delicious exciting food can we talk about the pork loin how good was
28:37that hopefully it was incredible maple syrup and apples ah Marco Pierre White was kicking my ass at the
28:42age of 19 I was not cooking like that how do you send somebody home the dishes that weren't great we're
28:48still really good right yeah a hundred percent what are you making your own gosh yeah it's gonna work
28:53out like I think the big decision is it the sea bass or the sculpts shall we okay guys let's cut to the
29:02quick shall we the first three individuals that have made it to the top level congratulations goes to
29:09you Natalia Arnav and Miriam well done make your way to the elevator please the next two are Megan and Kathy
29:23congratulations
29:24pretty well done Megan excellent Kathy excellent well done Jimmy and Nick two really good dishes Nick the sea bass
29:36the grab was smart Jimmy the scallops cook beautifully one dish did have the edge the final individual
29:45joining the top floor is
29:50the final individual joining the top floor is
30:03Jimmy
30:06congratulations thanks chef
30:10being on the chopping block twice in a row is not a good look but I'm happy I'm moving on
30:17Nick you have no idea of the thousands of people that you beat to get here thank you and continue
30:24success thank you take care thank you likewise yeah cooking with Gordon Ramsay I'll remember it forever
30:31back to life but as a better chef
30:34the very best of luck
30:40but you do have the best kitchen in America let's take a look at it let's go home let's go what do you think
30:47a Michelin star kitchen with all the state-of-the-art appliances
30:51chef blaze is talking but I'm not hearing him because I'm just so mesmerized by the top kitchen
30:56you got everything you've ever wanted it's literally every chef's dream and I get to live it
31:02to live it you'll have 20 minutes to cook a next level dish that's going to prove to Gordon
31:07Aisha and myself that you can be on one of our teams only five of you are heading into that draft
31:14okay line it up
31:16try to grab a protein that you're familiar with
31:21oh my gosh there's salmon there it is Natalia is not getting that salmon I am way too competitive
31:32for this I used to be a lumberjack for crying out loud someone doesn't have a protein there's a lamb
31:37rack over here I wasn't fast enough okay good job 10 seconds let's go this is gonna be the end of me
31:43I can't cook a rack of lamb in 20 minutes that's insanity five four three two one it's moving if
31:53you can grab him it's yours okay back to your stations your 20 minutes starts now this is your
31:58moment to create a next level dish when you get launched off the aircraft carrier you kind of
32:03don't really know what to grab kind of the same thing in the kitchen do I start the oven do I start
32:07boiling like what do I do first come on Jimmy come on Jimmy I'm expecting a top level dish from
32:13the top gun okay what do we got going on so we got a nice beef filet I'm gonna make a live
32:17peppercorn sauce okay I'm not sure this is a potato that's a potato okay just to be clear Jimmy doesn't
32:25know what a potato is but he drives a 20 million dollar aircraft oh that's hot gosh dang it Miriam
32:35what do we got going on just roasting this okay so green beans mashed potatoes steak what's the sauce
32:41it's gonna be I have some mint and cilantro some garlic and oregano just to me that sounds like a
32:46chimichurri yeah yeah what do you think so this dish you have the chop you have this little bed of
32:54potatoes yes okay I like that I like that this is something I would make at home nothing happens in my
32:59family unless Kathy says yes my husband and I have been together for 12 years and we have two beautiful kids
33:08together at the end of 2019 we found out my husband had cancer and that was like also a really hard
33:17time I was taking care of everybody and just being a caregiver and being a mom in one of the darkest times of
33:26my life I really leaned into cooking it allowed me to escape from everything that I just didn't want to
33:34think about so when I say that cooking saved me it really literally did save me is the pork chop on Kathy
33:44come on I need it to sizzle Arnav what do you got going on chef um well I got this beautiful
33:53saffron pasta and then you have lobster have you cooked that before only time I've made lobster was
33:58when I was in fifth grade I steamed a lobster did it for Father's Day actually listen fifth grade was
34:04only a couple years ago so you probably remember that this is not exactly a frat house cuisine is it
34:09no not at all I live in a frat house and at Cornell there's like 20 bachelors living there you can
34:16imagine what that's like we have access to a kitchen and I'm always in there trying to cook with whatever
34:21leftovers we have it's just like wonderful to see 60 guys that you're super close with bite into this
34:27plate of food that I've made so this is an Indian spice scallop one of the things I do on campus is these
34:35pop-up dinners for people for our next course we have an achari mushroom or chicken I will go
34:41around to people's dorms do four to five courses I'm a strong believer that if you really want to
34:47know someone all it takes is one meal and you could be friends for the rest of your life every
34:53protein needs to be cooking right now let's go chef can I get some help with the water okay so you
34:58want me to move it yes please I'm your sous chef now just this one proteins cooking yes yes okay
35:05what are we going I like your pace I've got a filet of salmon I'm from the Pacific Northwest and along
35:09with these mushrooms my soul is from the Pacific Northwest excellent okay so here so I like this
35:14what is that a salmon salad I like Meg same she's a really she's not scared no 10 minutes left
35:20Natalia where's the lamb rack I think it's ready back in the oven back back in the oven
35:25too bouncy yep back in the oven you got time get time give it a little bit more heat I like Natalia I
35:31think she's looking good yeah yeah she's fierce come on Kathy get that pork chop in the oven
35:35Richard the pork's raw I can touch it from here on the screen it's raw butter Jimmy should I be
35:44calling you by a call sign by the way or call signs Biff chef call signs Biff Biff like back to the future
35:50like back to the future am I McFly right now we're gonna go back in time let's go to the future where
35:56you're in the competition how about that I love that okay let's go five minutes we're thinking about
36:03plating right now come on get hot I am starting to freak out a little bit if I'm going to get this
36:09pork chop done in time are we gonna make it yeah all right Kathy pork cups in the oven correct
36:15that sauce needs to reduce yeah what's in there right now red onion honey and the red wine reduce
36:21that and then I'm gonna whisk in some butter at the end and when you get ready to whisk in the
36:24butter turn it off the heat yeah that the butter doesn't split in there two minutes it's time to
36:29play big bowl big bowl big bowl this has got to look elegant oh my reduction is not coming out as planned
36:41one minute left everyone should be plating
36:45there's no time left for me to get this done 20 seconds oh my god oh my god what is that five
36:55four three two one stop cooking everyone good job home cooks let's go my eyeballs hurt
37:04okay we're gonna start with Jimmy's filet with a potato puree and a mushroom gravy
37:18filet mignon spot-on beefy done but unfortunately it's sat on this rich bed of undercooked mash it's lumpy
37:28so this is lamb rack with potato and asparagus cooked by Natalia it's a really good dish it really
37:39is next level this is from Miriam this is our New York strip with potatoes green beans and a chimichurri
37:46really great job this New York strip is incredibly cooked next is the salmon with wild mushrooms and
37:56roasted carrots by Megan interesting you breaking out not using a cast iron if you're okay
38:03our job is to critique so what I've loved the Pinot Noir sauce with this specific northwest
38:07take with the wild mushrooms and salmon yes but the salmon is cooked really really excellently thank you
38:13chef next up we have the butter poached lobster tail with saffron pasta Arnoff made that pasta by hand
38:20what's your date of birth September 2004 oh my goodness wow lobster delicious butter poached it's a sort of added
38:31luxuriousness really well done lastly Kathy's pork chop with a red wine honey sauce my heart is pounding
38:40because everything is riding on this dish
38:44pork is cooked beautifully
39:03but the sauce needs work the sauce it just brings the whole dish down okay uh chat amongst yourselves
39:14we need a few minutes to hash this out wow very good that's some of the best cooked proteins I've ever
39:21witnessed but if I had to say two dishes I wouldn't eat again I think that's right but which one
39:31this is gonna be just the hardest decision for these guys shall we I think so we're sure
39:40okay guys before we reveal our decision I want to give you all one final reminder of why you're here and
39:48what you're all fighting for
40:00I wish there was a six shirt up there but only five of you can move on to the draft and be part of our
40:04teams the first person who's earned their place to be on one of our teams is
40:08Arnav well done the second person is
40:22Megan oh my god I'm gonna sign my cookbook for Gordon Ramsay the third person is Natalia
40:31so the fourth person who's headed into the draft is
40:40Mariam good job Mariam okay this one was tough
40:44the final person who's moving on to the draft is
40:53Kathy
41:07Jimmy you're running around here like Captain America to be honest
41:10I know you're already proud of yourself but you should be even more so after that cook
41:14I appreciate it chef
41:15we've loved what you stood for what you've done for the country but more importantly keep that head
41:18up very high thank you coming into this I kind of doubted myself this puts you through the ringer
41:24and I think I've grown a lot good luck once I go back home it's just gonna feel like a dream
41:28I don't want to wake up but I'm gonna have to give them hell
41:36the five best home chefs in America
41:40this season the home cooks are the best we've ever had
41:43it I'm just so excited to get to this draft and then get the team going because here's the thing
41:49we get better too I see greatness in a lot of these chefs and you know I have to pick wisely
41:56well done well done well done well done good job well done good job congratulations how do you feel
42:04you good I'm good amazing job thank you so much amazing job thank you well done thank you don't go
42:09go on Richard's team congratulations thank you good there's so much there is in me
42:18home chef's my ass professional chef well done
42:26good job guys