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Next Level Chef Season 4 Episode 6 ,
Next Level Chef S04E06

#NextLevelChef
#PrimeUSTV

Category

😹
Fun
Transcript
00:00All right, the platform will not be stopping.
00:03Ah!
00:04Platform's moving!
00:05Matt, it's moving fast.
00:06What's going on?
00:07This is mad.
00:07This is crazy.
00:08Grab like your life depends on it.
00:10Get what you can.
00:11Get what you can.
00:11Doodle.
00:12Woo!
00:13Oh!
00:13Wow, wow, wow.
00:14If it goes down, just like gravity,
00:16it's coming back up.
00:18Wait a second.
00:18Wait a second.
00:19Welcome back.
00:35All right.
00:37Let's go.
00:38Today, my mindset is to get Top Dish again.
00:41I'm always gunning for Top Dish.
00:42I'm gunning for the winner of the show, period.
00:46Now, you can all see that Team Ramsey, sadly,
00:50is one member short.
00:55Unfortunately, due to a medical complication,
01:00Meg is unable to continue with the competition.
01:04We all know she's a super talented chef,
01:06but as your mentors, your health and your well-being
01:11is our number one priority.
01:12So let's wish her well now, please, all of you.
01:16It's sad to see Meg go.
01:18It's definitely unfortunate that we had
01:20to lose another member.
01:22But now that Meg's gone, the other teams
01:24have pure numbers on us.
01:27Team Ramsey, my Gen Z dream team.
01:31Don't worry about the Gen Xers.
01:33I don't.
01:35Beatrice is 18 years old.
01:37I almost got 20 years on her.
01:39I'm old.
01:41Time to get down to business.
01:43You guys are improving every time we see you.
01:47For today's challenge,
01:48we are taking a trip halfway around the world.
01:52In fact, we're heading to Japan.
01:54Oh, God.
01:55For a dish that is sometimes fast food,
01:58and other times, it's elevated fine dining.
02:02Any guesses?
02:03Ramen.
02:04Ramen.
02:05Absolutely right.
02:06Ramen.
02:07Yeah.
02:08I just recently came back from Japan,
02:09and I ate so many bowls of ramen.
02:11I've waited in line for an hour for the best ramen
02:13that I can find.
02:14That's how much I love eating this dish.
02:16I'm not going to lie.
02:17I am obsessed with ramen.
02:19I don't know if I've ever shared this with you.
02:21My nickname is Richie Ramen.
02:22Richie Ramen.
02:23Richie Ramen.
02:24Seriously.
02:25You know, out of all the names that I've heard for Chef
02:27Blaise, Richie Ramen is the one.
02:32If we don't have that trending by the end of the season,
02:35I don't know what I'm going to do.
02:36Seriously, though, name me another dish
02:40that can be a convenient dorm room snack
02:42or a high-end restaurant meal.
02:44Ramen has it all.
02:45I totally agree.
02:46Those luscious noodles, that rich umami broth,
02:49gives chefs a million flavors to play with.
02:51So please, get creative and have fun with it.
02:54Yes, Chef.
02:55Oh, one more thing.
02:57It just slipped my mind,
02:58but I think it's important you hear this.
02:59Life moves very fast in Tokyo, right?
03:02And ramen is definitely the perfect meal
03:05when you're on the go.
03:07So today, the platform will not be stopping.
03:13Oh, my God.
03:15Ah!
03:17You can grab it on the way down,
03:18and you can grab it on the way back up.
03:20Oh, my God.
03:22The platform's not going to stop
03:24while I'm cooking something already?
03:26Like, what do you want me to focus on?
03:28What is it that you want me to do?
03:30Do you want me to have a dish?
03:31I'm going to have a heart attack.
03:32You've all got 25 minutes.
03:34Oh.
03:35To create an amazing next-level ramen dish.
03:39Bring it on.
03:40Okay, Team Blaze, thanks to Brandon,
03:41we're cooking in the middle kitchen.
03:43Collectively, we've been doing good,
03:45but we have not had a top dish yet.
03:47So today's the day to bring it.
03:48Yes, Chef.
03:49Five talented members in Team Blaze,
03:51all getting sort of 20% of your time.
03:53I got 33% for each of mine.
03:56Babies need attention.
03:57Okay, Team Arrington.
03:58Yes, Chef.
03:59I can't say that we had our best day
04:00at the office last time,
04:01so we should make this our only visit to the basement.
04:04Yes, Chef.
04:05You guys set the tone in this competition,
04:06starting on that top level.
04:07Get back to your kitchen.
04:08Yes, Chef.
04:09Team Ramsay.
04:10Yes.
04:11Head to the elevator, and I'll join you shortly.
04:12Yes, Chef.
04:13The Fab Three.
04:14Good luck.
04:15Thank you, Chef.
04:16Let's go.
04:17I'm going to create poetry today.
04:20Don't forget your protein.
04:21Don't forget your protein.
04:22For sure, we're top level.
04:23Yeah.
04:24We need to grab the bag.
04:25The fact that that platform is not going to be stopping
04:29for anyone is terrifying.
04:31It's cooked for Meg.
04:32Yes.
04:33Okay, here we go.
04:35Whoo!
04:36Let's go, baby!
04:37Let's do this.
04:38You know, I hope I put deodorant on this morning.
04:40Well, make sure to tell ya.
04:42How about now?
04:43Yeah, we smell good.
04:45Top level dish comes out of this kitchen today.
04:48Yes, Chef.
04:49Yeah.
04:50Let's do this.
04:51You know, I hope I put deodorant on this morning.
04:54Well, make sure to tell you.
04:56How about now?
04:57Yeah, it's not good.
05:00Top level dish comes out of this kitchen today.
05:03Team Glaze needs to go home.
05:04Somebody, somebody needs to go home.
05:07Come on, let's go.
05:09Don't leave anything for them to grab when it comes back up.
05:12We are back in the saw kitchen.
05:15Let's play a game.
05:16God, this kitchen is rough.
05:18Hey, man.
05:20Good luck.
05:21Austin, you'll be home soon.
05:23Don't worry.
05:24I'm already home.
05:25It's a ramen battle.
05:26Oh, my God.
05:27Team Glaze is real cocky now.
05:29You got to go.
05:30Goodbye.
05:30Come on.
05:31Somebody's getting a top dish in this kitchen.
05:33Let's go.
05:35Good luck.
05:36You'll need it.
05:36Good luck.
05:37I'll need it, he says.
05:38Good luck.
05:39I'll need it.
05:41Keep that top kitchen hot for me.
05:42Yes.
05:43What's up, team?
05:48Let's go.
05:48I want you guys like Naisha's Ninjas down here, okay?
05:52Naisha's Ninjas down here, right?
05:54Ramen on three.
05:55One, two, three.
05:56Ramen.
05:57Let's go.
05:59All right.
06:00All right, guys.
06:01Go team, Blaze.
06:03All right, ramen to me is something, obviously, that's the protein, something that can be a
06:08noodle, something that's making a flavorful broth, and a couple of garnishes for ramen.
06:12Sounds great.
06:13Let's go.
06:15Come on.
06:15We good?
06:16Yes, chef.
06:16How are you feeling?
06:17Good, chef.
06:17Yeah?
06:18Good.
06:18Down to the three of us.
06:19Yes.
06:19Our backs are against the wall.
06:21I know.
06:21They're all thinking that we're on the descent, and we're not, okay?
06:25This must be in your wheelhouse.
06:26Dawn meets and greets, et cetera.
06:28No, it was the first meal I had in college.
06:30Ramen.
06:31Don't forget, that platform is not stopping.
06:34Oh.
06:34Here we go.
06:36The platform is starting to move.
06:40On your mark.
06:41Set, go.
06:42Let's go.
06:42Here she goes.
06:43Come on.
06:43Grab a protein, guys.
06:45Oh, my God.
06:46That thing is moving so damn fast.
06:48Pork tenderloin.
06:49You've got to put your hand on something.
06:51I grabbed the beef, and I'm like, okay, perfect.
06:53Beatrice, protein, please.
06:55Beatrice, get your protein.
06:57And I'm like, okay.
06:58Quick, quick, quick.
06:58I grabbed the most beautiful pork tenderloin I could find, so.
07:03I'm there.
07:04Quick, quick, quick, quick.
07:06Damn, like, I really got crab sticks.
07:07I look down, I just see these beautiful tiger prawns, and I'm just staring at, like, this
07:11cold, flimsy little stick of baked crab.
07:14It's totally like a basement ingredient.
07:17Focus on the protein.
07:19Go, go, go, go, go.
07:21You can reach it, it's yours.
07:23Okay, protein, protein, grab it.
07:24I want ground pork.
07:25I got it conceptualized.
07:27I'm going for it.
07:28I see it, I grab it, and I put it in my apron.
07:30Grab a protein.
07:31And I start grabbing all this other stuff, and a bunch of pork just falls out of my apron
07:36back onto the platform, and I'm like, damn it.
07:39Platform's coming down, guys.
07:42Go, go, go, go, go.
07:43Grab a protein, grab a protein.
07:45I sprint over, and I just grab the very first protein that I see.
07:49It's feeling slimy, I throw it in my apron, and I just realize, like, oh, I've got pigtails.
07:55This sucks.
07:56This sucks so hard.
07:58I see hot dogs, and I'm like, it's going to be a struggle hot dog ramen meal.
08:04It's not staying long, it's going right back up.
08:06It might be a Japanese dish, it could be.
08:08I don't know exactly.
08:10Traditionally, I'm not sure.
08:11Ooh.
08:11I'm looking at the popcorn, and I see duck.
08:14Let's do you.
08:15Let's go.
08:16That's the most expensive ramen on the menu, usually.
08:18Get your can, get your can, get your can.
08:20I dropped my onion.
08:23Okay, it's on the way back.
08:24Let's go, let's go.
08:25Come on, let's go, Jeff.
08:25I have not even a meatball's worth of ground pork still just scattered all over my apron.
08:31Okay, protein noodle sauce garnish.
08:33But now I have to find some sort of umami to flavor my broth, grab the bottle of sake, and again.
08:39It just falls out of my pouch.
08:42Oh, wow, wow, wow, wow.
08:45Clean up on aisle three.
08:47What the hell is going on?
08:49Brandon, you good?
08:50Did you get a main protein?
08:51Yes.
08:51You got shrimp.
08:53Okay, Austin, did you get a protein?
08:54My pork dropped.
08:57I want to make the dish that I want to make, the ramen that I have in mind.
09:00That pork is absolutely going to be the necessity.
09:03I can't make this dish without it.
09:05That's my pork right there.
09:07I can't reach it.
09:09I can't believe it.
09:11Oh, my gosh.
09:15That's my pork right there.
09:17I can't reach it.
09:19I'm screwed at this point.
09:20I don't know what the hell I'm going to do.
09:22Pick it up, boy.
09:24Here.
09:25Here, gotcha.
09:27There you go.
09:27Oh, you're good, you're good.
09:29Nice.
09:30Good job, teamwork.
09:32It's game on.
09:33Brandon saved my ass, for sure.
09:35Maybe my abnormal wingspan is good for something, right?
09:39Watch out, guys.
09:41Guys, guys, guys.
09:43Quick, anything.
09:44Noodles, noodles.
09:45I don't see noodles.
09:46Woo!
09:48Damn.
09:49Your 25 minutes starts now.
09:52Behind.
09:53Oh, no.
09:53What did you grab?
09:54Just imitation.
09:55Imitation crab.
09:56Oh, no.
09:57Cheese, Louise.
09:59Come on, man.
10:00Why'd you grab those?
10:02No idea, chef.
10:03My crab is just staring back at me.
10:05This, like, limf, flimsy piece of meat.
10:08I don't want to cook with it.
10:09I don't want to look at it.
10:10I have no idea what I'm going to do.
10:14All right, Iman, what'd you grab?
10:16All right, so I grabbed duck breast, chef,
10:17and I grabbed yakitori sauce.
10:19Love that.
10:20Today is top dish day for me.
10:21Today is top dish day for me.
10:23Hello, yakitori.
10:24Let's go.
10:25Come on, pigtails.
10:27I've never in my life cooked with pigtails.
10:29I didn't even know that was, like, an option.
10:31This is not something you normally find
10:33at your local grocery store.
10:36Let's get everything out of the way.
10:37Becca.
10:38Hi.
10:38Hi.
10:39What'd you grab?
10:40Black cod and ginger, and I lost an onion.
10:42Okay.
10:43But that's okay.
10:43R.I.P. onion.
10:44Yeah, R.I.P. onion.
10:45See you later.
10:45Don't need you.
10:46But we're going to make a really quick chili oil.
10:48Spicy.
10:49Yeah, spicy, classic, beautiful fish ramen.
10:53Spice, spice.
10:54It'll get there.
10:54We're getting there.
10:57How much time?
10:58Five minutes gone.
10:58Twenty minutes to go.
10:59Yes, chef.
11:00Theatrice, what'd you grab?
11:01So, I have a pork tenderloin, some white miso, pork stock.
11:04I have curry leaves.
11:06Mmm, that's good.
11:07Come on.
11:08The secret to this is get the broths elevated.
11:11The ramen's the depth of flavor, yes?
11:13Black balls moving.
11:14Quick.
11:14Noodle, noodle, noodle, noodle.
11:16Whatever you need.
11:16Noodle, noodle.
11:17Okay, jump.
11:18Noodle, noodle.
11:19Wait, quick, quick, quick, quick, quick, quick.
11:21Amazing.
11:22I don't want, like, a rice noodle, udon noodle, anything.
11:25Where?
11:25But there's nothing.
11:28Everyone got noodles, yes?
11:29No.
11:30We got to get some noodles here, son.
11:34Platform's coming.
11:35It's coming.
11:36It's coming.
11:37You can grab things.
11:38Noodles, noodles, noodles.
11:39Noodles, noodles.
11:40I'm trying to grab ramen noodles.
11:42Come on, guys.
11:43You got to be quick.
11:43But instead, I have a crushed-up heap in my hand that is nowhere near enough, and now it's
11:51barely a noodle.
11:53God, give me something else.
11:55Anything.
11:56Platform's coming back down, guys.
11:58Grab ingredients.
12:00You see noodles?
12:00Let me know.
12:01Noodles?
12:02I'm looking for noodles on this platform, and I'm just not seeing it.
12:05Oh, my God.
12:07You can't serve ramen without noodles.
12:11It's on the way back up.
12:12Let's go.
12:13I see homemade ramen noodles.
12:16This is amazing.
12:17Okay.
12:18Here he comes.
12:19Get that fresh dough.
12:20Where's the noodles?
12:21I see spaghetti pasta, and I was like, I guess it's that.
12:25It's some noodle.
12:26It's a type of noodle.
12:27Oh, this is mad.
12:29This is crazy.
12:31I got some garnish, Chef.
12:35Who are they for?
12:36Those are for you.
12:37My gift to you.
12:38Oh, it's beautiful.
12:40All right, all right.
12:41I'm feeling a little better now.
12:42Just under 18 minutes to go.
12:46Okay, Megan, you have a little bit of noodles.
12:49Not enough.
12:50Did you get a main protein on the top?
12:51I've got a filet of salmon.
12:53I want that crisp.
12:54It's a big piece of fish.
12:55Cut that in half, yeah?
12:56Oh, good point, Chef.
12:57You know what I mean?
12:57Salmon is what got you into this competition.
12:59It sure is, Chef.
13:00You make ramen at home a lot?
13:01No, this is actually a first time for me,
13:03and especially being from Seattle,
13:04I feel like that's a bit of a crime.
13:05No crimes today.
13:06Only crimes of deliciousness are happening.
13:09You know it, Chef.
13:10Where's your broth?
13:11I'm getting it in right now, Chef.
13:12Okay, the broth, guys, is the one that needs the time, okay?
13:15I don't want anyone going home, okay?
13:16No, it's not happening.
13:18How are we doing, Chef?
13:18Good.
13:19I'm going to go with a chicken, hadage, udon-style ramen.
13:23Do you make ramen a lot?
13:24I eat a lot of ramen.
13:25We tend to just go out to go eat it.
13:27Yeah, listen, I understand that.
13:28But the broth takes just way too long to make.
13:29Do you cook a lot with your wife, Chef?
13:31We definitely do, and we cook a lot with our kids.
13:33The Crunch Bros?
13:33Yeah, we're the Crunch Bros.
13:34The Crunch Bros, man.
13:35Crunch Bros in the house.
13:36We got to get that cut out getting there.
13:38Keep moving at a good pace, okay?
13:39Thank you, Chef.
13:40All right, Mariam, what do you got?
13:41You got...
13:42I got monkfish.
13:43Do your kids like bone broth?
13:44Yes, I love my bone broth.
13:45Do they love ramen?
13:47They love ramen.
13:47This is my little house right now.
13:49Back home, my daughters love ramen,
13:51and I love making broth.
13:53They know that Mama has them in their fridge.
13:55My girl will come up to me, and she's like,
13:57can I have some broth?
13:58And I'm like, of course you can.
14:00Okay, you have the best noodles probably of the bunch.
14:03You have fresh ramen ramen noodles.
14:04Thank you, Chef.
14:06How are we doing down there, basement?
14:08Great.
14:10Let's go, Chef.
14:10I got this.
14:11Bobby, pig's tail.
14:12I'm ripping for a budajigae.
14:15It's actually like a Korean dish,
14:17but it was inspired by kind of like Americans
14:19that came during wartime,
14:20and it kind of turned into this like junk food ramen of sorts.
14:23Totally.
14:23It's just like really amazing.
14:24So I feel like it fits into what I do.
14:25I couldn't think of anything
14:26that would be better representative
14:28of just like what I do
14:30with my own platform of Fresh Recipes Kitchen,
14:32trying to elevate a ramen dish
14:34using products that other people not want to use.
14:36We're here to have fun, Chef.
14:37We're going to kill this.
14:38You're doing it.
14:39It's up to you, Bobby.
14:40No, no, no.
14:41We're doing it, right, team?
14:42Yes, yes, Bobby.
14:43Yes.
14:44Team Arrington is like humble and like fierce,
14:47and it's like empowered by women.
14:50And Bobby, we love Bobby.
14:52Women and Bobby.
14:55Let's go, Natalia.
14:56So are you happy with your grab?
14:59It's fine.
14:59Yeah, exactly.
15:00You have some humble ingredients here, right?
15:02Hot dogs.
15:03Hot dogs.
15:03How are we elevating this?
15:05You know, with this nice boiled egg, this broth.
15:07Do you have some of that hot dog in the broth?
15:09Yeah, I do.
15:09Yeah, girl, of course you do.
15:11And is that something that you're used to,
15:12those humble ingredients?
15:13I know you cook for your family a lot.
15:14Yeah, sausages are, like, second natured.
15:16We see so many sausages growing up,
15:18just with, like, lemon and tapasios.
15:20I'm always spicy.
15:21You are spicy, girl.
15:22Always.
15:22At the Latina heat.
15:23Yes, we need, like, sweet and spicy.
15:25Latina mami.
15:29Okay, guys, we're 10 minutes down,
15:3115 minutes to go, yes?
15:32Yes, Chef.
15:33So, on our eggs boiling, where's your broth?
15:37Is that it there for you?
15:38Well, yes, it's fish stock base.
15:40Yep.
15:40Really nice flavors of that.
15:42Very, Chef.
15:42I barely have anything to make a broth with.
15:45That is my primary struggle right now.
15:47I'm working with the literal scraps.
15:49Oh, my God.
15:50What am I cooking?
15:53Platform's moving!
15:54What do we need?
15:56I need garnishes to go on my bowl,
15:58but I see a glass bottle.
16:00Plumsake, beautiful.
16:01That nice sweetness is gonna balance with fish broth.
16:04That's perfect.
16:06Platform.
16:07Platform's coming.
16:09Let's go, guys.
16:09Platform's here.
16:10Listen, you need flavor, all right?
16:12So, miso, soy, garnishes, funions, man.
16:15How do you let the funions go?
16:17I need something to add to our body,
16:19and I find miso.
16:20Literally, I felt like the platform
16:21was made for me today.
16:23If it goes down, just like gravity,
16:25it's coming back up.
16:26Wait a second.
16:27Wait a second.
16:28I need aromatics if you see them.
16:30Grab like your life depends on it, guys.
16:32Look.
16:32I'm at the platform
16:33trying to see whatever is left.
16:34Shed it.
16:34Look at this.
16:35And there's a block of cheddar cheese.
16:37I've never really looked at ramen
16:38having cheese in it before,
16:40but we're gonna see if it works.
16:42Beautiful cabbage.
16:43Thank God they're sending it back down
16:44because I need noodles.
16:46Pork froth.
16:46Look at this beautiful...
16:47Here's noodles.
16:48Here's noodles.
16:48Did you get noodles?
16:49Oh, my God.
16:51What am I gonna do?
16:52You cannot serve ramen without noodles.
16:54It's just soup.
16:55Ten minutes, guys.
16:57Becca, are you missing anything?
16:59I'm gonna have to make noodles.
17:01You're gonna make noodles?
17:02Yes, correct.
17:03Oh, my God.
17:04This is like ten minutes to go.
17:06She's got eggs cooking,
17:07broth cooking.
17:08She's roasting her black cod,
17:10rolling out handmade noodles
17:11all at the same time
17:13in under ten minutes.
17:14I mean...
17:16You're gonna make noodles?
17:20Yes.
17:21My internal mind is warfare and panic.
17:24This is kind of do or die.
17:29Garnish, garnish.
17:30I want all the miso that I can find.
17:32And I got the white miso.
17:34Yeah, baby.
17:35White miso is a godsend.
17:37This is gonna be one hell of a broth.
17:39Watch out, guys.
17:40It's gonna come back up.
17:41Coming back, coming back.
17:42Wow, they really robbed us.
17:44A Greek anything.
17:45Man, it's moving fast.
17:46Watch your hands.
17:48It's an avocado.
17:50Guys, nine minutes to go.
17:52You only have one chance.
17:53Do not miss a chance to blow.
17:55This opportunity comes once in a lifetime.
17:59Here's a quick pickle.
18:02Every pickle on Next Levels, Chef,
18:03is a quick pickle.
18:05No one has ever used the pressure cooker
18:07on Next Levels, Chef.
18:08You're the first one to be brave enough.
18:10Thank you, Chef.
18:11It's a broth, right?
18:12Yes, Chef.
18:13You know, there's something really, really caring
18:14about making a broth.
18:15It's like cooking for your family.
18:17Absolutely.
18:17I'm actually the oldest of six kids,
18:20and so when my mom used to go to work,
18:22I'd be responsible for making sure
18:24everybody was fed, get to school on time.
18:27You know, I've been used to it since a kid.
18:28I want you when you're making this broth
18:30thinking about your family, okay?
18:31Yes, Chef.
18:31Let's go, trailblazers.
18:33Okay, Austin, we're cruising?
18:34Yeah, Chef.
18:34I got roasted sesame seeds.
18:35I'm gonna top it with some butter and lime
18:37just to give it a little acidity as well.
18:39I had some ramen a couple weeks ago in Tokyo,
18:41actually, had some butter on it.
18:43Blew my mind.
18:43Okay, so I ate so much ramen,
18:45and I started speaking Japanese.
18:46Seriously.
18:47No, not really.
18:48Okay.
18:50No one's going home today.
18:51No one.
18:52Mariam, this is almost too cool for school over here.
18:55I am just going to keep it like that,
18:57and we're going to just let the judges taste the broth
18:59and just go from there.
19:00Okay.
19:01Where's your broth?
19:02Right here.
19:02This is your broth.
19:03You've got 10 quarts of it.
19:04You're not gonna develop a lot of flavor.
19:05Get it in a smaller container so you can reduce it.
19:08Guys, you're not cooking for 100 people, okay?
19:11When I'm making broths at home,
19:13my broth simmer for 24 hours.
19:15To think that I have to bring all of that
19:17into, like, 20 minutes tops,
19:19it is so hard.
19:27Six minutes, guys.
19:28How's this looking?
19:29Should I dice it up now and let it rest?
19:30Just put it down there.
19:32That's it.
19:32Good.
19:32Nice.
19:33Gordon Ramsay's the best mentor.
19:35Let me tell you.
19:36He is my sensei.
19:37After this, no more Chef Ramsay.
19:39It's Sensei Ramsay.
19:40Please try my broth one last time.
19:43So, no more salt now.
19:45Yeah, if anything,
19:45just a touch of vinegar somewhere in there.
19:47Lucidity.
19:47Yes, Chef.
19:49Ryan, how was that broth?
19:50It's good in there.
19:51Still needs a little something.
19:52Yeah, traditionally, in Japan,
19:53these things take 36 hours.
19:55For sure.
19:5525 minutes to that.
19:57It's, like, not good enough.
19:58That's more stock in there.
19:59Bring the attitude to your cooking, Ryan.
20:00Yeah, I know it's there.
20:01Every member of my brigade in Boston
20:03and you've got an attitude.
20:04That's why I employ them, right?
20:05So, I want to see some of that attitude
20:06in this broth today, yeah?
20:07Yes, Chef, of course.
20:11You got this, girl.
20:12You're used to cooking with Asian flavors?
20:14I am, yeah.
20:15I've done noodles once.
20:16My father is from the Philippines.
20:18Yeah.
20:19I love that.
20:20And you have that sort of Asian,
20:21German influence.
20:23Yeah.
20:23Yeah.
20:24It's really nice when you have
20:25sort of this multicultural background.
20:27You can draw information from one place
20:29and use techniques from another.
20:30Exactly.
20:31Love it.
20:31Just get those noodles done, okay?
20:33Under four minutes, guys.
20:36Bobby, how are you using the cheese
20:38in your ramen chigae?
20:39Yeah, the cheese I'm just going to be putting on top.
20:41Everything I just ever read about it and stuff,
20:43it was just kind of garnished
20:44and then it melts as it goes in the broth,
20:45so we're going to work with that.
20:46Really smart.
20:47Okay, let's get this going.
20:49Ripping, guys.
20:50Yeah.
20:51You're starting to look like
20:52a fine dining chef in here.
20:53Way to go, girl.
20:54I'm on.
20:55Let's go, girl.
20:55Don't forget where you came from.
20:57Fine dining.
20:57Let's go.
20:58CEO of your own cookie company.
20:59You sacrificed a lot to be down here.
21:00Yes, I did.
21:02I worked two jobs for, like, seven years
21:04just to be able to cook.
21:05That's why you're here.
21:06That's why you're on Team Arrington.
21:07Baking in the morning
21:08so that I could cook at night.
21:10You know, I slept in Central Park
21:11in between the jobs.
21:13I just kept telling myself,
21:14when life gives you lemons,
21:15you make lemonade.
21:16You just have to want it.
21:17So here we go, and I want it.
21:20Wow.
21:24Two minutes to go, guys.
21:25Two minutes to go.
21:26Let's go.
21:29Beatrice, for the youngest chef
21:30in this competition,
21:31you're the messiest.
21:32You know that.
21:33If messiest comes with having
21:35the best dishes,
21:36I can't say I'm mad.
21:39OK, guys, 90 seconds.
21:41You can start the plate.
21:42Hurry, chef.
21:46Platforms go down to the basement.
21:48One minute left, 60 seconds.
21:49You don't want to miss that platform.
21:51You don't want to miss it.
21:52Hurry, chef.
21:52You've got to move it, Miriam.
21:54I can't wait.
21:54You've got to pull something back.
21:55You've got to pull something back.
21:56What's the matter?
21:57I can't get my broth.
21:58It needs to be strained.
21:59It's not strained.
21:59Just go straight from the bowl.
22:00Straight from the bowl.
22:01I'm trying to plate everything,
22:02and it's just not working out.
22:04I don't have my strainer
22:05to strain the broth.
22:06I get my Chinese noodle in there,
22:08but I know I put too much in there.
22:09This is not good.
22:1130 seconds.
22:12Blow them away.
22:13Yes, chef.
22:14Show them what Team Errington's
22:15all about.
22:15My gosh, I'm just hoping
22:17that those noodles
22:18are properly cooked.
22:20Oh, my God,
22:20that they're not too chewy.
22:22Let's go.
22:22Bring this vision together, guys.
22:24Guys, platform's here.
22:26Platform's here, guys.
22:27We got this.
22:28Look at that ballet service.
22:29Good job.
22:30Good job.
22:30Not easy.
22:31Bring it in.
22:32Platform is here, middle level.
22:36The platform is here!
22:37Let's go!
22:38Guys, let's go, let's go.
22:39Get it up here.
22:40Let's go, let's go, right now.
22:41Let's go, Miriam.
22:41Let's go, let's go, let's go.
22:43Oh, my gosh.
22:43Let's go, let's go, let's go.
22:45Get it on the platform.
22:46Oh!
22:49Platform is here.
22:50The platform is here!
22:52Let's go!
22:53Guys, let's go, let's go.
22:54Get it up here.
22:55Let's go, let's go, let's go.
22:55Oh!
22:56Guys, oh, my God.
22:58Go, we've got to go, guys.
23:01Move Beatrice on now.
23:03On now.
23:04Beatrice, please.
23:06Please, please, please.
23:08Well done.
23:09Yes!
23:09Well done.
23:10Yes.
23:11Woo!
23:11Wow.
23:21Oh, la, la.
23:22I'm smelling the streets of Tokyo here
23:25because it smells delicious.
23:27Naisha, shall we start in the basement?
23:29Yes, please.
23:30First up, we have a pigtail ramen.
23:33This dish is inspired by American-Korean mashup.
23:37The chef has folded in cheese,
23:40sort of a cheddar cheese.
23:41On top.
23:44This is delicious.
23:46I love the depth of flavor.
23:47On the pig's tail, it's crispy and opulent.
23:50Yeah, really good study in umami.
23:52In this case, cheese works really, really well
23:54and a good effort with the pig's tail, especially.
23:56Did not expect that.
23:58I actually can't wait to use pigtails again.
24:02Next up, we have a hot dog ramen,
24:05rice noodles, and fresh scallion.
24:07Getting stuck with hot dogs in the basement
24:11is no easy feat, let me tell you.
24:13It's actually quite nice.
24:14Ratio's off a little bit.
24:15Needs more broth, but really good dish.
24:18Next, we have a pan-roasted duck breast,
24:21this sort of sweet soy glaze.
24:22This is inspiring.
24:25I'd love to make a ramen with some duck.
24:27I think it's a beautiful dish.
24:29The broth has an incredible richness and body,
24:32really flavorful.
24:34Last, we have a roasted black cod ramen.
24:38The noodles are hand-pulled.
24:41What?
24:42In 25 minutes?
24:43Yes.
24:45Wow, having some handmade noodles is absolute treat.
24:49Pulling that off in the time, spectacular.
24:53Kudos for making those noodles.
24:54That is absolutely playing to your strength
24:56in your wheelhouse, let me tell you.
24:57Yeah, it's good.
24:58It's very good.
24:59That's my girl.
25:00They liked it!
25:02Like, my noodles worked!
25:03That's crazy!
25:05Shall we move to the middle floor?
25:08Okay, we have a salmon ramen
25:10with some green vegetables
25:12and a soft-boiled egg.
25:18Salmon's very clunky.
25:20Flake it through that broth.
25:21The balance is incorrect.
25:23The lack of noodles.
25:25No shame.
25:26All right, so this is chicken karagi
25:28with some udon noodles.
25:30This dish is fun.
25:31It's out of the box, right?
25:32Normally, you order ramen with a side of karagi,
25:35and I get sort of both in one bowl.
25:36So I really appreciate that.
25:37I love this dish.
25:38It's quite humbling,
25:39and the balance is beautifully done.
25:41Okay, over here we have a tiger shrimp
25:44and a bacon broth.
25:47I like this one.
25:47Lovely depth of flavor.
25:49I actually really enjoy the pickle.
25:50Adds nice levity to this ramen.
25:53Okay, next up we have a ground pork ramen
25:56with a miso broth.
26:01Wow, honestly, I'm fairly blown away
26:04by the amount of depth of flavor in this broth.
26:09Pork's delicious,
26:10and it's got that street food inside.
26:13It's right on that edge of clearing your sinuses
26:15and spicy and salty enough,
26:17and it's very creative as well.
26:18Lastly, we have a monkfish ramen with some miso.
26:27The ratio is incorrect here
26:28because the bowl is 90% full of noodles.
26:30It's absorbed all that stock,
26:31so there's very little room to play with.
26:33Yeah, this one's a little simple
26:36when it comes to the broth.
26:37I'm not getting that rich flavor.
26:39Just looking for a little more oomph in it.
26:43So top floor.
26:44First off is a ramen with pork tenderloin
26:46done in a sweet sour glaze
26:47finished with fried curry leaves on top.
26:50Curry leaves.
26:53The pork, you know,
26:54tastes like the pork you'd eat
26:55in a traditional ramen dish.
26:57I love the elegance of this dish.
26:59This is definitely elevated.
27:01Barbecue finish on there with a glaze.
27:02Delicious.
27:02Delicious.
27:03Next one.
27:07A fillet ramen.
27:09It's done with a traditional Italian noodle.
27:13Yeah, this is a surprising one
27:15with the spaghetti,
27:16which you obviously don't see a lot in ramen.
27:17The spaghetti works really, really well in it.
27:19We said be creative,
27:20and that is exactly what was accomplished here.
27:23This is a crab,
27:25which shocked us all.
27:26It's an imitation crab,
27:27but it's done with a Japanese batter of fried.
27:30I appreciate the lightness in this dish,
27:36but it's reading almost a little bit too light
27:38because when you cook imitation crab,
27:40it tends to be kind of fishy,
27:41so you want something that could sort of stand up to that.
27:43We're usually looking for, like,
27:44big umami flavors and salt,
27:46but with the sweetness that's in the broth,
27:48you went a little too far on the sweetness.
27:50We need a moment.
27:51This is going to be a very tough call.
27:53Please excuse us.
27:54Hand-filled noodles.
27:57Come here.
27:57Like, you just, you're looking so nervous.
28:00Mm-mm-mm.
28:01Wow.
28:02Some good dishes out there.
28:03Really good.
28:04Huh?
28:04Really good.
28:05But some chefs, um, you know,
28:07the monkfish fell absolutely flat.
28:10Didn't have any of that soul to it,
28:11and the chef was also moving
28:12at a really, really calm pace.
28:13I got it.
28:14This is how I move.
28:14This is how I do things.
28:15Well, guess what?
28:16You got to move fast
28:17if you want to develop flavor.
28:18I like going to the elimination round.
28:21Hey, I'll send over to Eliza.
28:22Okay?
28:22That's more.
28:23What does Hendrick know
28:24all of our hopes on Austin?
28:25It's okay.
28:26The salmon dish also for me...
28:28Too clunky.
28:28...fell flat.
28:29But why not cut that salmon in half
28:31and use some inside the block?
28:32Why not, Naisha?
28:33Why not?
28:34It's not like their mentor
28:35was running around saying,
28:36hey, you don't have to cook
28:37the whole protein.
28:39There's definitely
28:40one from each floor standouts, right?
28:42Totally.
28:42I think so, yeah.
28:42I mean, pigtails,
28:44people would run from it,
28:45and it kind of ended up
28:46being a gift in that dish.
28:47Yeah.
28:47Yeah, there was something
28:48quite nice about those
28:49crispy pigtails.
28:50Big round pork on the middle floor.
28:52Mm-hmm.
28:52The ground pork?
28:54I mean, I'm getting goosebumps.
28:55I'm telling you,
28:56that might be my favorite dish.
28:57Wow.
28:58The broth that I want to eat again,
29:00the tofu and the ground pork.
29:01I know it's on my floor.
29:02It's soulful.
29:04It's comforting.
29:05Interesting that the best dish
29:06always tends to be on your floor.
29:07That is not true.
29:08Here he goes.
29:09Well, let's talk about
29:09the top floors, brother,
29:10before we start talking
29:11about whole floors.
29:12Sure.
29:12The one that took me back to Tokyo
29:14was the pork tenderloin.
29:15It was beautiful,
29:16and the pork actually had flavor.
29:18I hope I can top this shit.
29:19Oh, my God.
29:20For my sake.
29:21For your sake.
29:22Pork tenderloin embodies
29:23just exactly what this challenge
29:25is all about.
29:26I think we're stuck
29:26because, to me,
29:27the best broth
29:28is on my floor.
29:29Oh, my goodness.
29:30The best protein
29:32is on Gordon's floor,
29:33and I feel like
29:34the favorite garnish
29:35and creativity
29:36comes from Nyesha's floor.
29:37Oh, my goodness.
29:38Look at it, chef.
29:39Look at it, chef.
29:39The broth is the most important thing
29:41when it comes to it.
29:41Oh, no.
29:42Interesting.
29:43We need to get on that top level.
29:45I know.
29:45We have to.
29:46Seriously.
29:48Bloody hell.
29:51Right, all of you,
29:52we did agree
29:53that each floor
29:54has one outstanding dish,
29:57but only one dish
29:59can win the challenge
30:00today,
30:01and that dish was
30:02the pork tenderloin.
30:09Beatrice, well done.
30:12Two top dishes in a row?
30:14What?
30:15What?
30:16Congratulations, Team Ramsey.
30:19You are safe.
30:20Yeah.
30:21Well done.
30:22Head out.
30:24Good job.
30:26Beatrice, wrong door.
30:27Wrong door.
30:30Do you want to cook, Beatrice?
30:35So cute.
30:37Okay.
30:38Richard, Nyesha,
30:40sadly you have to put
30:40one of your dishes forward.
30:42Richard, I'm going to start
30:43with you, please.
30:44Listen, I hate making this decision,
30:45Team Blaze.
30:46You know the path
30:47that we've set forth on here
30:49of sending in chefs
30:50that I know can get the job done,
30:51which quite honestly
30:52is all five of you.
30:53but two dishes
30:55didn't quite live up
30:57to the mark.
31:00You're heading
31:00into the elimination,
31:01Marion.
31:03The monkfish dish
31:05wasn't your best.
31:06Just bring the flavor
31:07and most importantly
31:07bring the pace up there.
31:10I should have just
31:11drained my broth
31:12and put it aside.
31:13I hate for this
31:14to be the thing
31:15that takes me out.
31:17Wow.
31:17Nyesha, please.
31:19This one's very challenging.
31:21There's no weak dish
31:22here today.
31:23I'm really proud
31:24of you guys.
31:25By now,
31:26I'm on to
31:27Richard's technique.
31:29He's throwing in
31:30his best chefs.
31:31He takes chefs down.
31:32Bring it.
31:34So the question
31:35I ask myself is,
31:36do I throw in
31:37my best chef?
31:46Those elimination cooks
31:48up there,
31:48they're all about
31:49nerves of steel
31:50and working well
31:52under pressure.
31:53The chef that I know
31:55has those nerves of steel.
31:58I think the chef
31:59is going to come back
32:00to Team Arrington.
32:01This chef
32:02is Iman.
32:05You gotta be kidding me.
32:06You gotta be kidding me.
32:08I'm putting you up there
32:09because I trust you, girl.
32:12Thanks, I guess, chef.
32:13But here we are
32:14in elimination,
32:15ready to fight
32:16one more time.
32:17You get up there
32:18and you take out
32:19Team Blaze.
32:20Come on now.
32:20Is that being
32:21on to my strategy?
32:22If you're really
32:23playing my style,
32:24send in Bobby.
32:25Okay, Miriam.
32:26Hey, Mom.
32:27For this elimination
32:28challenge,
32:29we're staying in Japan,
32:31but bringing in
32:32tastes from
32:34the rest of the world
32:35with a Japanese
32:36fusion dish.
32:37I won't go home today.
32:39Somehow, someway,
32:40today I will give you
32:41the best Japanese fusion
32:42you've ever put
32:43in your mouth.
32:44Now, all of you,
32:44head upstairs.
32:45I'll join you shortly.
32:46Let's go, Iman.
32:47Miriam, cook your food,
32:48Miriam.
32:48Get him.
32:49I believe in you.
32:52All right, you got this.
32:55There you go, man.
32:55All right, let's go.
32:56Here you go.
32:56Let's go.
32:58Let's do it.
32:58Let's do it.
32:59Iman, obviously,
32:59she's a pro chef,
33:00but I think at this point,
33:02if somebody calls me
33:03an amateur,
33:03I'm like,
33:04get out of my face.
33:05Right, come over
33:08by your teeth.
33:10All right, Iman and Miriam.
33:12I'm seeing high
33:12expectations right now.
33:14You got this, Miriam.
33:1525 minutes to make
33:16an amazing Japanese
33:18fusion dish.
33:21Ladies, on your mouth,
33:22get set and go.
33:25Off you guys.
33:27Amazing.
33:29I see this gorgeous
33:30A5 Wagyu, like,
33:31oh, that's such a dream
33:32to cook with, right?
33:34Look at that piece of meat.
33:35Oh, look at that.
33:36That's hot.
33:36It's not a baby.
33:40Right, Iman,
33:41what did you grab?
33:41All right, so tortillas,
33:43a beautiful Wagyu.
33:44A large tortilla?
33:45What are you doing?
33:45A taco.
33:46A taco?
33:46Yes, chef.
33:47So you're going to be
33:47fusioning the Japanese
33:48with a Mexican influence?
33:49That's correct, chef.
33:50Love that.
33:50I've never done
33:51Japanese-Mexican fusion
33:52before, but I've definitely
33:54made quite a few tacos
33:55in my life.
33:57Oh, yes.
33:59Ma'am, tell me
34:00the idea behind this.
34:01I'm going to stick to
34:01doing Wagyu steak
34:02with some miso
34:04roasted potatoes,
34:05glaze it with some
34:06brown butter.
34:07So you'd say this is
34:07more of a French influence?
34:08Yes.
34:09Fusion across the
34:09Japanese place?
34:10It's like in between
34:11French and American.
34:12It's something that my
34:13husband and I make
34:13for date nights.
34:14Great.
34:14I'm sticking to them.
34:15My girls love it.
34:16My husband loves it,
34:16so we're just going to do that.
34:17And then how are you
34:18going to incorporate
34:19that miso?
34:20Put miso in the brown
34:22butter.
34:22Right.
34:23There you go, baby.
34:24There you go.
34:25Ladies, you're 10 minutes
34:26gone, 15 minutes to go,
34:28yes?
34:28Yes, chef.
34:29Natalia, you would be
34:30very proud.
34:31I'm so proud.
34:31You would be very proud.
34:32All those Mexican flavors.
34:34Let's go.
34:34I want the spice.
34:35Hey, Miriam, get a soft
34:37pan, put it on top
34:37of your steak.
34:38No, no, no.
34:39Press it down.
34:40Press it down.
34:40Use something small.
34:42There you go.
34:42There you go.
34:43Just let it sit.
34:44Let it sit on there.
34:44You got this.
34:47Did it curl your fingers?
34:48Let a girl cut her onions.
34:50Miriam, what are we doing
34:51with the potatoes, honey?
34:52Are we mashing them,
34:52or what are we doing
34:53with them?
34:53You guys are stressing me out.
34:54No, no, no.
34:55You do you.
34:56Do your thing, honey.
34:57Do you.
34:57Ladies, we're halfway.
34:5912 minutes down.
34:59Looking good, guys.
35:01Iman, let's look after
35:02that $200 slice of Wagyu.
35:05There you go.
35:06Let that slice just
35:06turn to the back,
35:07and that fat will render
35:08down the back of the
35:09Palestine pan.
35:10Yes?
35:11Good.
35:11Lovely crust on there.
35:12Lovely crust on there.
35:14All right, so tortillas.
35:16Yep.
35:17I want to see a nice char.
35:19No burning.
35:19Leave on a stovetop.
35:20Just let it caramelize.
35:21I think it looks good like this.
35:23I honestly think it's almost good.
35:24Yeah, pull it.
35:24Pull it.
35:25Pull it, and then just let it rest.
35:27Yeah, yeah, yeah.
35:27Good job.
35:28There you go.
35:28Good job.
35:29Good job.
35:31Beautiful steak.
35:34Watch your tortillas.
35:35Yeah, watch your tortillas.
35:37Tongues, tongues.
35:38Oh, no.
35:40It's burned.
35:42My tortillas are burned,
35:43but there's no way
35:44that I lose this.
35:45There's no way
35:45that that's sending me home.
35:47Burn taco after burn taco.
35:49Ladies, we're eight minutes to go, yes?
35:51Eight minutes to go.
35:53Okay, Miriam.
35:54How are we doing?
35:55It's all fine.
35:56It's all rare,
35:56but you can serve this stuff
35:58raw if you want.
35:58Yeah.
35:58Okay?
35:59Do you want it that rare?
36:00Nope.
36:01I'm looking at my steak,
36:02and it's just a little bit
36:03on the rare side,
36:04and so usually my mom
36:05would just, like,
36:06hold things on the flame.
36:07I can't do that with the steak.
36:08I can't just hold the whole steak
36:10on the flame on the stove.
36:11So I'm like,
36:12let's torch it.
36:16Is she torching it?
36:17What the f***?
36:18No.
36:18No, stop.
36:20Why is she ruining her steak?
36:21No.
36:22She thinks it's underdone.
36:23It's not underdone.
36:24It's not even close.
36:25No.
36:25There you go.
36:26Woo!
36:28Right.
36:28Iman,
36:29when you're doing these tacos,
36:30make sure it's full.
36:31F***.
36:32You all right?
36:32Yeah.
36:33Oh, f***.
36:34I reached down
36:35and burned my hand.
36:36Oh, I forgot
36:37that I had put a hot pan there.
36:39I can't slow down.
36:41I've got to push through this.
36:42I've got to finish cooking.
36:43Come on, Iman.
36:43Let's go.
36:44Let me think.
36:44Let me think.
36:45Let me think.
36:45My hand really hurts.
36:46Can I really do this?
36:52Come on.
36:52Let's go.
36:53Yes, chef.
36:54Yes, Iman.
36:55Nice thin slices.
36:56Thin slices.
36:57Here we go.
36:58My hand hurts.
36:59It really hurts,
37:00but I can't slow down.
37:01I can't lose time over a burn.
37:03Sorry.
37:03I'm here to win.
37:04Ladies,
37:05we're down to the last two minutes.
37:07Start plating.
37:07Plating, plating, plating, plating.
37:10Nice.
37:11That's good.
37:11Come on, Iman.
37:12Bring it home.
37:13Bring it home.
37:14Potatoes and sauce.
37:15Less is more.
37:16Less is more.
37:18All those potatoes.
37:19That's a lot.
37:20Take a few off.
37:21Take a few off.
37:21Take a few off.
37:22Come on, Iman.
37:22Let's go.
37:23There you go.
37:23Let's go.
37:24Five, four, three, two, one.
37:28Let's go.
37:32Well done.
37:33I believe you.
37:34Well done.
37:34Richard, what an amazing cook that was.
37:42Oh, my goodness me.
37:44Two unique dishes, let me tell you.
37:45And what an extraordinary 25 minutes.
37:47The first dish,
37:48this is a Japanese-Mexican-inspired taco,
37:52and it's finished with a togarashi and avocado crema.
37:57The fusion works.
37:59I like all of the sauce work.
38:01Ponzu and citrus, ceviche.
38:02It works, whether it's Japanese or Mexican.
38:05I mean, really bold move to make a taco
38:06and an elimination cook.
38:08However, it's very apparent to what two cuisines
38:11we're visiting here,
38:12sort of a Latin and Japanese flair.
38:14It's cooked perfectly and very tender
38:18with some beautiful sort of charred notes
38:20coming off of the tortilla.
38:22The second dish,
38:23this is a Japanese-French-inspired wagyu steak
38:26with some sautéed mushrooms, onions,
38:28crushed potatoes finished with miso.
38:33The potatoes are absolutely perfect.
38:36The steak looks like it's a little undercooked.
38:38It eats really, really well.
38:39This is a sound textbook dish
38:43of what bistro cooking is.
38:45You know, the question is,
38:47you got to dig a little bit
38:48to find out that it's fusion, right?
38:49It's not obviously, you know, French or Japanese.
38:54Naisha.
38:55Well, I mean, classic pairing here,
38:57steak and potatoes.
38:58However, I'm lacking a little bit of that acidity.
39:01And there's almost this sort of bitter note
39:03that's coming, almost like it's burned,
39:04but it's a little bit overwhelming.
39:08Richard, I'm going to start with you first.
39:10The dish you're going to send home.
39:14This one is tough
39:15because the potatoes are just amazing over here.
39:21Listen, it's about a theme,
39:22cooking a fusion dish.
39:23The dish that I'm going to be eliminating
39:26is the Japanese French dish.
39:33Naisha, which dish are you sending home, please?
39:37The dish that I will be sending home.
39:43The steak and the potatoes.
39:45That dish was cooked by Miriam.
39:54Miriam, you are not just a ray of sunshine,
39:57but a burst of sunshine on this team.
39:59Your composure and poise is incredible.
40:01And this dish, these potatoes,
40:03I want the recipe for them
40:04because they're absolutely delicious.
40:06Thank you, Chef.
40:07I wanted to put my country on the map,
40:08my family on the map, and I did that.
40:10You did, multiple times.
40:11I made some wonderful friends.
40:13Please, Miriam, say goodbye
40:14to your fellow contestants.
40:19I don't want to leave,
40:20but I always talk about how resilient I am,
40:23and I am so proud of myself.
40:25Thank you, Chef.
40:26Take care.
40:27Thank you, Miriam.
40:28I see my girls be really proud
40:29that Mama was here,
40:30but I think they're also going to be very excited
40:32that Mama's coming home.