Next Level Chef Season 4 Episode 7 ,
Next Level Chef S04E07
#NextLevelChef
#PrimeUSTV
Next Level Chef S04E07
#NextLevelChef
#PrimeUSTV
Category
😹
FunTranscript
00:0030 minutes.
00:01We are bringing in the Big Youngs,
00:03three new chefs to join your team.
00:06What?
00:07Who's about to pop out?
00:08Please welcome your newest members of your team.
00:28Good morning, good morning.
00:29Welcome back, everybody.
00:31Why is there an apron?
00:33What is this?
00:34Are we switching?
00:36Right, how are we feeling?
00:38Great job.
00:39We had some ups and downs last time round.
00:41And I'm not just talking about that platform.
00:44But you all roast the challenge beautifully,
00:47especially my Gen Z hot shots.
00:50Are we ready to do it again?
00:53Yes, Chef.
00:54Team Arrington, thanks to Amon,
00:56we are out of the basement.
00:58We're moving up to the middle level.
01:00I do not even want to hear a whisper
01:03of the word elimination today, okay?
01:05Yes, Chef.
01:06Time to get into the heavy hitters over here.
01:08Team Blaze, we might be down in the basement,
01:11but we're the favorites in this competition.
01:13Our backs are against the wall, but we're the team to beat.
01:16We got it, Chef.
01:17Ready to get the out of the basement.
01:19I'm going to say it again.
01:20We are ready to get the out of the basement.
01:22How many times a year do you have that chat
01:24with your team in the basement?
01:25Right, today's challenge can be summed up in one word.
01:31Teamwork.
01:32You'll have to work together as a team
01:35to create a stunning five-course tasting menu.
01:41Let's go.
01:42This is going to be great.
01:43And that will have to be accomplished in just 30 minutes.
01:46Ooh.
01:47And it will be judged as an entire menu.
01:52Oh, my God.
01:53Listen, your team will have to join forces
01:55to create one hot appetizer shellfish dish,
01:58one poultry course, one meat course,
02:01a fish course, and a stunning dessert.
02:05Five courses, 30 minutes.
02:07Oh, .
02:09Why do you all look absolutely terrified right now?
02:13I have never even made a three-course meal in 30 minutes,
02:17let alone five.
02:18They're really stretching us like taffy, you know?
02:20They're just like,
02:21we're going to get the most out of these people.
02:23To get this done, communication is going to be vital.
02:27Help each other with that grab especially, right?
02:29Share your ingredients, collaborate.
02:31It's the first time you get to do that.
02:33Someone has to do it too.
02:34Some of you might be doing the math right now.
02:36Thinking, five courses?
02:39There's only four of us.
02:41And Team Ramsay, there's only three.
02:43So, we are bringing in the big guns.
02:47Three new chefs to join your team.
02:50What?
02:51New member?
02:52I'm like, who's about to pop out?
02:53Please welcome your newest members of your team.
03:00What?
03:01It's us!
03:03Yes!
03:04Yes!
03:05Yes!
03:06Yes!
03:07Yes!
03:08Yes!
03:09Yes!
03:10That's right.
03:11Yes!
03:12For the first time ever.
03:13Richard, Anaysha, and myself,
03:15will be cooking the dessert course alongside your menus.
03:19Excited?
03:20Yes, Chef.
03:21This is awesome.
03:22Team Ramsay, you ready?
03:23Hell yeah, Chef.
03:24So ready.
03:25To be in there cooking a tasting menu with the goat himself, like, that's top tier.
03:30Ah.
03:31This is gonna be your biggest test so far.
03:34I know we can pull it off.
03:36This is where I go into orbit.
03:38The happiest place for me is behind that stone.
03:41I cannot tell you how excited I am to get into the kitchen with my team.
03:44Head the elevator.
03:45I'll see you up there shortly.
03:46This is weird.
03:47What was the last time you really cooked dessert?
03:492003?
03:50The 80s.
03:51Wow, that's gonna be a tough one.
03:58Come on, guys.
03:59Come on.
04:00Big energy, big energy, big energy.
04:01Yes!
04:02Let's go!
04:03Cooking the kitchen with Chef Ramsay, I have even more to prove.
04:07I don't ever want to let up for one second.
04:09It's pedal to the metal.
04:11Gordon right here, yeah?
04:12He's a beast.
04:13He could do anything.
04:14I truly believe that man is capable of insane things.
04:17Just like Gordon, I hate to lose.
04:22I forgot what the middle looked like.
04:23Nice to see you, middle.
04:25Is there an overall theme that we want, then?
04:27My strongest is Middle Eastern.
04:28Her strongest is Mexican, right?
04:30Out of everyone's, I'm most comfortable with hers,
04:32if we're gonna go towards that in person.
04:33Mine, too.
04:34I'm also comfortable in Mexico.
04:35Then be alert on the Mexican favors.
04:38Confident cook.
04:39Yes.
04:40That's what we're doing today.
04:41Confident cook.
04:42Absolutely.
04:43We're in the basement.
04:44We're back.
04:45To make a five-course tasting menu is a feat enough,
04:48but to be doing it in the basement, this is insane.
04:50You guys know, in a tasting menu,
04:52we start light and we finish heavy.
04:53And grab everything.
04:55I was also thinking we'd have a better chance
04:57of staying on a theme if we did a fusion.
04:59Honestly, I think we should just wait and see what we got.
05:02Okay, I think that's an awful idea, but you know what?
05:05Joe Rich.
05:06You've done it, man.
05:07You've done it.
05:08You've done it.
05:09I knew it.
05:10I knew it.
05:12How are you doing?
05:13You doing good?
05:14He hasn't been playing for only 20 years.
05:15I like to have a theme when we're getting into things.
05:17I think we're gonna kind of wait and see what comes down.
05:19I mean, I feel like we should make those decisions now.
05:21I so badly want to say, like, that was my idea.
05:24But, like, nobody likes to kiss ass.
05:26Well, listen, here's the way I'm thinking about this.
05:28We got a downtown, cool little underground gastropub.
05:32Sounds great.
05:33So who's doing shellfish?
05:34So who's gonna do fish?
05:35I'll do fish.
05:36Poultry?
05:37Okay, poultry?
05:38I'll do the beef.
05:39Line up on the rail.
05:41Let's go!
05:45Nicest ninjas are gonna win.
05:46Nicest ninjas are going to win!
05:48Yeah!
05:49Amazing!
05:50And so what's our theme for the menu today?
05:52Mexican.
05:53Oh, I love that.
05:54Oh, beautiful!
05:55Cooking with Chef Arrington.
05:57Ica Viva Mexico!
06:00So who's cooking what?
06:01First course.
06:02First course.
06:03Second course.
06:04Second.
06:05Third.
06:06Fourth.
06:07Amazing.
06:08I got dessert.
06:09I'll do that.
06:10Yes!
06:11Hello, Chef!
06:12Oh, my goodness me!
06:13Let's go!
06:14Right, come over.
06:15Yes, Chef.
06:16Am I wearing the same thing Gordon Ramsay's wearing right now?
06:18Are we twinning?
06:19All right, menu-wise.
06:20What are we thinking?
06:21We're trying to go for, like, a French-Italian style theme with this taste thing.
06:23Okay.
06:24Nice.
06:25He's gonna take over both seafood courses.
06:26I'm gonna be in charge of poultry, and Arnav is gonna be in charge of the beef.
06:30I've been cooking seafood growing up in the ocean my whole life.
06:32Right, guys, line up.
06:33This is gonna show I'm a pro.
06:35I do not screw around.
06:36Talk to each other what we're grabbing.
06:38The platform is moving.
06:39On your mark.
06:40Get set!
06:41Go!
06:42Let's go!
06:43Let's go!
06:44Let's go!
06:45Boom!
06:46I see some scallops.
06:47I'm like, money.
06:48Scallops are perfect for a score.
06:49Game hand.
06:50Beautiful.
06:51Boom!
06:52That's what I wanted.
06:53We need wine!
06:54We need wine!
06:55I see wine, and then I see that caviar.
06:57This is about to be a good one.
06:59Guys, you haven't got a fish yet.
07:01Shall we?
07:02Yeah.
07:03Good meat.
07:04Get a beautiful ribeye.
07:05I got the meat shaft.
07:06Here, onion for you.
07:07Talk to each other, guys.
07:08Oh, I got a truffle.
07:10I got morales and truffle.
07:11Over here.
07:12Over here.
07:13Let's go, guys!
07:14Let's go!
07:15Go!
07:16Go!
07:17Go!
07:18Go!
07:19Go!
07:20Beautiful, bright red jumbo prawns.
07:21Like, this is a slam dunk.
07:22Oh, filet can't go down to the basement.
07:23I see snapper, grab that, and from there just kind of panic grabbing anything that's Mexican
07:27flavor.
07:28Curiezo, lime, chipotle.
07:30I need this chicken.
07:31I love to cook chicken.
07:33I'm a princesa de pollo.
07:35Mole!
07:36There's a mole!
07:37I see corn!
07:38Organize your ingredients.
07:39I didn't grab corn.
07:40There's no corn.
07:41I grab corn.
07:42I love you!
07:43Ready?
07:44Go!
07:46It's a duck breast.
07:47It's a duck breast.
07:48Grab whatever you can.
07:49Mushrooms, vegetables, sauce.
07:50Spinach, limes, onions.
07:52Herbs.
07:53I got dill.
07:54I got cognac.
07:55We got proteins.
07:56The platform starts to go up.
07:57I see Chef Blaze jump up and grab, like, chestnuts or something.
08:00I don't know that's right.
08:02Good for you.
08:03Ooh!
08:04Chef Blaze is not a tall man by anybody's standards.
08:07It's impressive.
08:08Dude!
08:09Let's get a plan together.
08:10Did you get oysters?
08:11I got oysters!
08:12Okay, what protein you got?
08:13I got the New York Stroop.
08:14I'm gonna do a lemon sole.
08:15All right, so I got a duck breast.
08:16Okay, start taking your ingredients to your station.
08:18Yes, Chef.
08:19Yes, Chef.
08:20Your 30 minutes starts right now.
08:21Jeff, you should be scoring your duck right now.
08:23Sounds great, Chef.
08:24Go, Chef.
08:25Oh, hell yeah.
08:26Okay, I get it.
08:27I'll chop faster, Chef.
08:28These knives suck down here, huh?
08:29Yeah, they do, Chef.
08:30My first time, guys.
08:31We're doing purpose, guys.
08:32I love this.
08:33You guys are the best.
08:34Becca, I'm gonna need help with the masa.
08:35I'm gonna make it chicken mole empanada.
08:36You need help with the dough?
08:37Is that what you need help with?
08:38Yeah.
08:39Yeah.
08:40It's such a cool challenge that we can finally work together as a team.
08:55I wish we could cut together all the time, we would really rock it.
08:58Five minutes gone, guys.
08:5925 minutes to go.
09:00So, it's panseared scallops with a caviar sauce.
09:01It's caviar.
09:02What are you doing with the salmon?
09:03Panseared salmon, I'm gonna do that with a little bit of corn-ass.
09:08I'm gonna do that with a little bit of my leeks.
09:10I'm gonna do a chive aioli.
09:12Keep on talking to each other, guys, as well, yes?
09:14And make sure we're all on the same page there, yes?
09:16Teamwork is gonna make this dream work.
09:18Oh, platform's moving. This is mine.
09:20Dessert, focus on yours, guys.
09:22Chef Ramsay is headed to that platform.
09:24He's got that gusto. You know, his age ain't slowing him down.
09:27What can I go? Okay, okay, okay.
09:29So, figs pastry.
09:31You got figs?
09:32Ah, damn, okay.
09:33Good job, Chef Ramsay.
09:34What else, what else, what else, what else?
09:36Grabbing ingredients, trust the berries.
09:39I had no idea.
09:40It's so hard.
09:41You've just got no time to think.
09:43Oh, my gosh.
09:44Like, damn, Chef, now you know how it feels.
09:46I need something.
09:48There is nothing easy with that grab.
09:50Jeez, that moves fast.
09:53Guys.
09:54Hey, Chef.
09:55How quick does that thing go?
09:56It goes fast.
09:57Yeah, I got figs.
09:58You got figs?
09:59That's it.
10:00Maybe, um, like, um, like a fig tart-a-tan.
10:02Hell, yeah.
10:03Okay.
10:04Oh, this one's for me, guys.
10:05Platform is for me.
10:06I got this.
10:07I got this.
10:08My heart is about to jump out of my chest, but I'm trying to play it, like, very cool,
10:11calm and collected.
10:12That platform grab is no joke.
10:14What am I getting here?
10:16Thinking beautiful sort of Mexican hot chocolate.
10:20It is time that all of these judges understand how exactly this platform works.
10:25Grab, grab, grab, grab.
10:26Will you try grab, grab, grabbing?
10:27It's not that easy.
10:28Cherries.
10:29Some orange might be nice.
10:30Orange might be nice.
10:31Yes, Chef.
10:32Orange might be really nice.
10:33Okay, cool, cool, cool, cool.
10:35What are you making, Chef?
10:37I'm gonna make that sort of molten chocolate cake.
10:39Yes.
10:40Love.
10:41I'm thinking abuelita vibes.
10:42Oh, yes, abuelita.
10:43With, like, a Mexican chocolate.
10:44Yes.
10:45Natalia, I'm leaning on you.
10:46Does that sort of abuelita vibe come through?
10:48Will we make abuelita happy?
10:49It does.
10:50All the abuelitas are happy.
10:51She takes care of us, right?
10:52Yes.
10:53We love abuelita chocolate.
10:54Who doesn't love a molten chocolate cake?
10:56We don't talk to those folks.
10:58They have no place on Team Arrington.
11:01Platform's coming, but this one's for me, guys.
11:03This one's for me.
11:04Finally, I get to do my own proper platform run and grab.
11:08Okay, chocolate, bananas, maybe a little cocoa powder.
11:12These hands have been here waiting to grab every bottle and can.
11:17It's like a shopping spree.
11:18I'm good.
11:19I'm good.
11:21Don't do it.
11:23Don't do it.
11:24Please, no.
11:25Not again.
11:26All right.
11:29Yes, Chef.
11:30It is like when Coach runs a couple laps with you.
11:33Like, I gotta prove that I still can play the game.
11:36I am Peyton Manning with a better hairline.
11:38Come on, pick up the pace.
11:3922 minutes remain.
11:4022 minutes left.
11:41If you need anything, let me know, Chef.
11:42I'll help you.
11:43Austin, you applying for sous chef in this kitchen?
11:45Chef, actually, I'm applying for your job.
11:48But, like, I couldn't find the gonads to actually say it.
11:51We all call each other chefs in my kitchen because we all are.
11:54Absolutely, Chef.
11:55If you call someone something enough, they'll become that.
11:57Okay?
11:58Yes, Chef.
11:59Chef, I'm taking a basing tip from your Instagram page, huh?
12:02Oh, my gosh.
12:03Yeah, I don't usually do it with a plastic spoon, though.
12:05That's all I got, Chef.
12:06And listen, just make sure we don't overcook it.
12:08I'm getting into my molds, but I'm going to hold off to bake.
12:11Yes, Chef.
12:12You're brilliant.
12:13Taste, taste, taste.
12:14Guys, halfway down.
12:15Taste.
12:16Oh!
12:17Did you want notes?
12:18Because I don't want to give you notes.
12:19It's great.
12:20Like, it's delicious.
12:21I love it.
12:22Just so happy to be in this kitchen with you guys.
12:23Chef, you're in your element.
12:24I am!
12:25We love it!
12:26Natalia, these are your empanada balls.
12:28How's your corn, Becca?
12:29I have a handful of things going on right now.
12:30I'm making street-style esquites with a chili-seared snapper.
12:33Natalia, have you worked on that dough at all?
12:35Do you want me to knead it?
12:36Yeah, give it a couple of kneads.
12:37I've spent all this time making empanada dough for Natalia to use for her empanadas.
12:41So, at this point, I know I need to stay as focused as possible on my dish.
12:54Fish is on the paper towel, yes?
12:56Yes, it is.
12:57You get that cooking soon, right?
12:58Protein, protein, protein has to be nailed.
13:00Bobby, where are your shrimp?
13:01What are your shrimp doing right now?
13:02I'm working on right now.
13:03What do you have here?
13:04I'm actually going to be trying to kind of incorporate, like, the South along with Mexican.
13:08And what is this dough here?
13:10Uh, it's going to be a, uh, uh, let's see, beignet po'boy.
13:15This might not be quite as Mexican as everybody else's stuff.
13:20And, uh, Mexican flavors.
13:22But so far, I've actually made it through this competition because I always kind of take a little bit of a risk.
13:26I'm just crossing my fingers that it works.
13:28Make sure you're happy with it and that you're calling it that.
13:30Mexican fine dining, right? These sort of Latin flavors, right?
13:34Good chef.
13:36Keep it going.
13:3712 minutes to go, guys. Come on.
13:39Cool.
13:40Ryan, let us know if you need any help.
13:41Don't overwhelm yourself.
13:42I'm going to start throwing my salmon down.
13:43Maybe you can help me watch that.
13:44Just make sure it doesn't get over crispy, okay?
13:46Perfect, chef.
13:47Dropping salmon.
13:48Ryan, you got on this straight back?
13:49Mm-hmm.
13:50Little, little bit longer, bro.
13:51Yeah, chef.
13:52I am just in awe of our ability to work together and become this, like, holy trinity of teamwork.
13:59Beautiful.
14:00I'm the Holy Spirit.
14:01Clean stations, clean minds.
14:03Ryan is the father.
14:04I need an opener for the caviar.
14:05Can't open her underneath your station, right where the peeler is.
14:08Arnav is the son, and Gordon Ramsay's gone.
14:11How are you doing, Chef Ramsay?
14:13Tatan is in the oven, she goes.
14:14I'm going to start a rum sauce.
14:15Thank you for checking in, Beatrice.
14:16Of course, chef.
14:17Keep up the pace, Chef Ramsay.
14:18Holy .
14:19Whose idea was this?
14:20Let's go, guys.
14:21It's blazing down here, guys.
14:22Yeah, baby.
14:23Yeah, chef.
14:24Freaking good.
14:25Now we're cooking with fire.
14:2611 minutes left.
14:27What do you think about bananas like Foster Dish for dessert?
14:28Bananas Foster all day long.
14:29Blast it?
14:30What?
14:31What the ?
14:32What the ?
14:33Guys, the equipment doesn't work down here, huh?
14:34Not really.
14:35I respect you guys more than ever right now.
14:36Brandon, you OK?
14:37You're going quiet on me, Brandon.
14:38I'm great, Chef.
14:39I'm cooking the sauce au poivre, but I need a way to impart a lot of mushroom flavor without
14:44technically having a lot of mushroom.
14:46I can taste this.
14:47Something to lighten it up.
14:48I need something a little light in there.
14:49I have an idea.
14:50I have a can of condensed mushroom soup.
14:54Mushroom and steak go hand in hand, so this is the perfect combination of the
15:12go hand in hand so this is the perfect combination i decide to add some cream so that it will not
15:19just taste like a salty creamy can of soup um how is everyone doing you better than me you better
15:32than me what the is this okay these are going in the fryer i'm going in with dessert 10 minutes
15:39get that steak on iman it's searing chef oh my god hi beautiful color hello iman you're in your
15:44element huh yes when are you planning to drop your fish well like right now oh my goodness let's get
15:52that going organize yourself i'm nervous that maybe i don't have enough time to get this done
15:57i don't want my dish to be the reason that my team ends up in elimination
16:01six minutes high level communication guys i think it's wow good a little bitter it's delicious yeah
16:14okay i love the chocolate in there together we can achieve anything miss becca is it ready yes i think
16:20so executing a fish is you know it's difficult i'm really hoping it's cooked all the way yeah we're good
16:27we're in a good place we're in a good place grab your plates guys if there are any concerns we need
16:33to know about them right now guys with my own dish to cook it's a lot to rally your brain goes off on
16:39a bullet train and it's up to you as the conductor to drive that thing get this going we got that going
16:46bring big flavors where's that tequila right here chef careful bobby just gotta be smart with it and you
16:51know think about how you're imparting flavors i'm trying to figure out ways to actually spin this
16:55into a mexican dish it's just adding a tiny little bit of flavor i'm not going crazy it's just an
17:00accent just make sure it makes sense right no surprises i got a name for my dish guys what is
17:06it chef banana and a haystack banana and a haystack oh my gosh i am back home this is an absolute style
17:13over here practice what you preach blaze let's go i am having so much fun that's freaking delicious
17:19hey i like to hear that chef yes you know we like to hear that i love wearing the apron
17:24it's superman's cape austin you're good you're all about finesse with that course okay yeah
17:28absolutely delicate flavors megan i want the salt that the oysters are on top of to look like a beach
17:33in the pacific northwest you got it chef the thrill to me is to be able to do what i do in my
17:37restaurants orchestrate conduct the full service all right jeff you're with me right i'm worried
17:43about our duck dish okay where's the sauce sauce right here chef this is a miso butter yes chef
17:48i want more acidity and more sugar to bounce it's salty okay sugar and sweetness
17:54butter also oh butter butter butter butter keep your day job thank you i throw axes not butter
18:02let's go guys focus okay focus okay yes chef yes it's all fun and games until someone goes home right
18:07yo whisk anyone right here yes that's sick bring it home guys three minutes to go chef ramsey let us
18:17know if you need anything i'm doing really well right now so i can help i love to see chef ramsey
18:21and his element i love seeing him get in the competition himself look at that beautiful beautiful
18:28it like brings out a different part of him which i'd love to see it
18:32whoo man boots dropping scallops okay scallops i have this vinaigrette right here salmon take your time
18:39ryan bring it home yes okay guys remember those proteins got to rest hey all right chef let's go
18:45come on team ramsey we got this chef should i cut that ribeye before i played it yeah let me show
18:49you that tatan's gonna come out the oven right at the very last minute chef ramsey can you toss me a ring
18:54mold can you just give me two seconds in fact if you stick a broom up sit the fours and run along
18:59thank you guys come on don't miss platforms guys
19:05shut shut shut shut shut oh i'm shaking
19:10listen i had one of my mentors always tell me something that's really relevant for the basement
19:15never let a machine stop you from doing your job that's right i heard that chef right the mixers
19:19broke you use your hand the slicers broke you use your knife
19:23the ai's broke you use your own brain that's it beautiful simple food we're in the basement
19:28kitchen we wasted all of our parents money and loved ones money on opening up this place
19:33let's not let him down on opening night you know what i mean yes chef the little basement kitchen
19:38that could today okay gastropub baby all right two minutes it's time to play yes chef this is where
19:43we bring everything together guys make sure you got nice tight plates huh tasting menu
19:47everybody good everybody good yes meg that's beautiful can i help you with anything
19:52yeah we need to balance the sauce a little bit huh don't put any more sugar because it's starting
19:55to break yep that's how time needs one more minute and it'll come down to the very last minute
20:00platform is moving 60 seconds bring it together everyone this is not the time in the competition
20:09to miss a platform okay a little a little cold cream to the hot sauce will bring it back cold cream
20:13cold cream i'm stressing i need to have a perfect sauce all we got is 30 seconds last looks
20:22keep going take it off the heat take it off the heat get this side get everything let's go austin
20:27perfect perfect perfect perfect perfect thank you thank you chef good job the platform is here
20:34heard we can't miss the platform today guys let's go austin let's go brandon jeff let's go jeff jeff jeff
20:43let's go guys let's go let's go down to the last second i am just scrambling 10 seconds 10 seconds
20:50i have to get this plated and get it on that platform jeff the platform is here let's go
20:56let's go jeff jeff jeff jeff good job good job oh my god platform's here platform is actually here
21:09walk in like you talking please let's go guys do not make right behind you bobby right behind you
21:15platform's here guys we gotta go we've got to go we've got to go we've got to go we've got to go
21:29one more one more one more let's go we've got to go quick quick get them on get them on yes
21:35how much fun was that oh my goodness me look at this
21:50now as we told you earlier each team's menu will be judged together cohesively the team with the
22:00overall best menu will win this challenge should we start from the top team ramsey went with a theme
22:07of modern european fine dining we'll start off with the shellfish appetizer scallops sat on caviar
22:14beurre blanc with sauteed white asparagus caviar beurre blanc says it all the uh scallops are cooked
22:19really really well and it's a perfect pairing with the white asparagus strong start next up this is a
22:24panseed salmon with a fennel puree it was the same chef wow phenomenal progress
22:30russian in this menu i can feel this building really delicious next up for the poultry course
22:37this is a guinea hen serve with a chive butter sauce finished with truffle it's one of those you don't
22:42want to knock it down it's so pretty yeah gorgeous
22:44you know it doesn't quite meet my expectations to be honest it exceeds my expectations i love this dish
22:53it's delicate it's dainty and it's just a nice sort of segue into the next course
22:57this is a roasted ribeye cast iron pan served with a roasted parsnip puree then baby parsnip roasted
23:04in truffle and honey with a port wine sauce i don't like repeating ingredients unless it's truffles
23:09then let it rain everywhere maybe a touch overcooked on the meat but another cohesive dish
23:13yeah exceptional really good job finally not too sure about the pastry chef on the top floor but uh we did
23:19a fake top of town and then this rum toffee sauce here as well yeah i love the caramelized notes against
23:27the beautifully roasted figs i think the chef that made this dessert has a strong future ahead of them
23:34a strong future ahead of them are you serious thank you miss rich please how about uh being off to the
23:41middle off to the middle the theme that we're going for is mexican inspiration we are starting with the
23:46appetizer tajin spiced red shrimp beignet deep fried to sort of mimic a po boy and made with tequila
23:54the flavors are there i think a pub boy is almost like a louisiana french as opposed to latin so i'm
23:59a little bit confused in terms of where we go yes you know the theme of the day is latin i think this is
24:03a slight departure next up pan roasted snapper this is served over mexican street corn or esquites
24:12with a pineapple pico de gallo corn delicious such a shame the fish is undercooked
24:20this is a fish that you can't get away with medium rare on it you got to cook it all the way through
24:27for our poultry course we have chicken tinga empanada with an avocado crema
24:32that's delicious really good pastry is delicious chicken is delicious the actual feeling is beautiful
24:39next up we have a fillet of beef served with a chipotle butter
24:48i think this is a standout dish for me so far in this menu season beautifully got a nice smoked flavor
24:54and the garnish underneath just lifts the fillet to finish this menu is a chocolate lava cake sort
25:01of mexican hot chocolate and this is exceptional chocolate bun is cooked beautifully yeah it's
25:06got to be tough to cook something as uh beautiful and elegant as yourself naisha but somehow you figured
25:11it out keep it coming those points will get you everywhere all right shall we head down to the basement
25:19please we're doing a bistro that's downtown with a little bit of an edge you know four cooks that
25:25took all their loved ones money and invested it into a little pop-up restaurant and wasted it all
25:30first dish is a oysters rockefeller with a little chili butter incredible start i love the texture
25:36that's achieved these breadcrumbs are beautiful a really nice hearty way of allowing that briny saltiness
25:41come through i love this really good next off we have our fish course this is soul with a citrus
25:48beurre blanc and spring vegetables this is a delicious fish dish and the cook on the soul
25:54exceptional so we're moving on to our poultry we have a seared duck with a little miso honey butter
25:59that's cooked beautifully but it's a very strange combination with that miso honey butter sweet on fat
26:05for me the sauce is quite rich just reading a little bit too sweet
26:09okay next we're moving to our red meat so this is uh take on steak au poivre steak with a mushroom au
26:15poivre steaks cook beautifully absolutely beautiful the only thing that brings this dish down
26:22it tastes like a canned soup it did come from a can if i was your mentor i'd stop you serving that canned
26:31soup well i like the canned soup because it brings all this umami and flavor to it to me there's no
26:36difference between a bottle of soy sauce a jar of miso or in this case a little bit of canned soup
26:41okay pastry chef's a little bit on fire down there not in a great way i mean on fire
26:46this is a take on a banoffee so this is caramelized bananas caramel sauce uh chocolate and a little
26:51banana salsa i love this banoffee pie it's silly and it's serious and it's indulgent and those little
26:56fried crispy bits remind me of your golden locks on top that is delicious i mean really delicious 15
27:04amazing dishes this is gonna be a very tough decision excuse us please
27:11yeah that would kill that can we talk about the three hot shots on the top floor i have three words
27:17for us sophistication humble and confidence ah the game hen that was such a pretty dish yeah i would
27:24pay 500 for that 100 middle floor the issue i have is the first course right i think that took the
27:29largest departure from the idea of latin flavor confused everybody a beignet has no place in that
27:34menu the snapper i'm so sorry i knew the minute i started cutting into it it's like dense and rubbery i'm
27:39like oh my god oh yeah the filet was redemption absolute bullseye dead center i think the basement
27:47menu was the most cohesive thank you wow but you didn't need to serve the whole duck breath no edit
27:53yourselves down right out of interest how long will your bistro stay open serving canned soup first of
27:59all we tell no one about that oh my god but i'm not going to knock it this is an edgy bistro didn't
28:04need it listen rookie mistake really heavy i'm okay with it we said the whole menu works as a whole
28:11thank you take the wind with the cancer i hate came mushrooms we good yes yeah good job man well done guys
28:25they're coming right all of you well done richards
28:30naisha and myself we asked ourselves which menu would you love to return to in a restaurant
28:39the winning tasting menu today was created by
28:46team ramsey
28:52such a gut punch those kids they are getting a little too big for their britches here they really
28:58do need to be taken down a peg team ramsey you've earned the right to cook in that top level
29:04kitchen next time round but for now head back to the lounge and enjoy well done all three of you so
29:09proud well done go and enjoy some tick tock guys
29:12now richards and each of you must choose a team member to head in to that elimination
29:32and now the game's getting intense right the person heading into the elimination cook from team blaze is
29:37chef bring your pace and energy and just refine it a little bit upstairs you're going to be okay
29:46yes chef i'm crushed but you know what i got chosen i'm just going to focus to what i know
29:52and compete so difficult do i pick a dish that was undercooked however great flavor
29:58or do i choose the chef who had a great idea but it didn't really match the theme of the day
30:08i'm choosing bobby yes chef
30:14bobby best pause for a second because you have a pin on your chest
30:18you can throw that pin in and then aisha will have to nominate another individual from team
30:24errington or you keep the pin on and you go head to head with jeff in the elimination
30:30what's your choice please
30:35i'm choosing you because i want you to go up there and win this get back to team
30:39errington where you belong yes chef bobby what's your choice please
30:44i stand by chef errington's decision i'd rather cook on merit
30:48it was not my strongest dish and uh i believe in myself i'm ready for this an immunity badge only
30:56gets you so far and i know this kind of like a risky move but i'm not going to throw my teammates
31:01under the bus wow it's risky bobby should not be the one that's having to cook i feel like a weak
31:07leak on my team right now and i feel really bad okay jeff and bobby a tasting menu is usually
31:16accompanied by an amazing wine list so the theme of this elimination challenge is
31:25cooking with wine yes chef head to the elevator i'll see you shortly
31:31you got it keep doing your flavors really strong your flavors i have so much respect for you
31:36so proud of your decision bobby like you literally just gave me goosebumps
31:42that's what i love about bobby i'm sorry you're gonna lose someone richard heroes get blown up
31:46sometimes too guys i mean come on that's a crazy decision first time in next level chef history
31:50bobby decided not to play the pin oh man this could be a hero moment or an idiot moment
31:59let's do this there's a quarter million dollars on the line that year-long mentorship i gotta win this
32:07i respect jeff i know he's an incredible chef i never want to send a friend home but this is my
32:12moment to step up let's go this is going to be a tough one both social media chefs both very talented
32:2125 minutes using amazing wine platform is moving guys on your mark set go
32:29go bobby come on bobby let's go i see this beautiful halibut and it has to be mine
32:34there you go there you go oh no
32:42you okay yes chef i can still feel the squish of the this fish in my hands i did not want to let it go for
32:48anything uh guys we've got vermont cherry yes pinot noir malbec delicious chablis bobby apart from jeff
32:57what do you get grab the uh the halibut and why do you fight so hard for halibut what is this so
33:00special chef i'm going to be cooking on papillote so i want to make sure i had the fish i'm going to
33:05be doing a sauce shivri so a lot of bright herbs a lot of white wine he's going to parchment wrap that
33:10and steam it with a veg i've done this before you do it with white wine and then when you present it the
33:14papillote goes onto the plate yes and it's the mentors that open i would like that yeah that's
33:19literally got to be done in the moment right yes chef good watch the cook on that halibut please don't
33:23overcook it please chef chef what you're gonna do with the lamb i'm actually gonna barbecue it i'm
33:28gonna get nice here i'm gonna reduce down these cherries right here with a little bit of port and
33:32the red wine and make like a nice little glaze what are you gonna do like beautiful mash i'm just gonna
33:36have some mashed potatoes nice creamy mashed potatoes love that love that love that love that
33:44baby you look like a pro mike you look very composed look good jeff you're looking good brother thank
33:51you you too guys with three minutes down yes if you want to get your lamb on we'll watch it that way
33:58you want enough time for it to rest you got it you got guys on it awesome yeah what is it too sweet
34:05what was your sweet port is sweet so add a little chicken stock stock in the fridge hey look at me
34:12making a call team blaze you two were in my science by the way i can talk to the nation richard if you
34:18guys want to leave and join another team chef ramsey likes to play the mind games i'm team blaze through
34:24and through this apron's not coming off i could make you're just a aren't you the last two seasons
34:29we've nailed the winner yeah he's got a pair on him and now i've got a bunch of kids that are downstairs
34:35doing their homework i'm sorry but your little up there need to be taken down a match their attitude is
34:40getting the better of them oh my goodness wow wow wow wow you call them little little i think i
34:47caught him off guard with that one wow depends what side of the fence you're on yeah wow oh my god
34:55did i go too far oh i can get you to throw in you know what i'm gonna dance with the one who brung me
35:03and that's chef blaze 10 minutes to go those other two still need time yeah how far are you from
35:09putting that fish in the oven it's going in now so you got a little bit of chardonnay in there as
35:13well nice and tight yes chef yeah yes looking good bob yes bobby and jeff you know the gas is out there
35:20on the potatoes oh guess is out there i didn't realize that burner was off oh check your lamb jack
35:31there you go nine minutes to go guys it's a long time guys thanks chef lamps cook nice and pink yeah
35:39chef you wanted that pink i do good i think he should really focus on his potatoes is the potato not
35:44cooked all the way through no it's almost there though it's almost there what do you think i think it's a
35:49great dish it's a great potatoes aren't done i think you should fry them do it in a bowl
35:54don't remind the potatoes are cooked down right gentlemen we're done the last five minutes 20
35:59minutes gone five minutes remaining yes i know that my protein is cooked perfectly but my potatoes are not
36:05as soft as i want them to be taste everything and edit everything yes definitely chef thank you i'm gonna
36:11make them as creamy and buttery as possible and that's all i can do right now what a cook dude
36:17how about is okay i'm gonna be just in a moment opening up the uh parcel yes hope and pray that
36:22this halibut is cooked three and a half minutes to go yes yes we plate in 90 seconds guys yes
36:28you okay
36:31just check that's cook now yes chef thank you please be good please be good please be good
36:35oh it's like opening a present
36:39that's not cooked oh wow it's not done that's not gonna cook in time holy you don't have time you
36:45don't have time my fish is definitely not cooked
36:50i'm in full tilt panic mode right now i need to get this cooked
36:54to get that in there just poke it with the herbs there you go i am hoping to god that this is
37:01actually going to be cooked through two minutes to go start placing check your temperature just to
37:05make sure that it's the way you want it you have extra pieces so cut one open real quick
37:08oh my god it's so good 60 seconds to go i wish that i had a little bit more time so i could have
37:24actually served it in the parcel but i'm just trying to get this plated asap all right come on
37:30jeff let's go let's go beautiful presentation after you hit it with the sauce a little bit of salt
37:37to finish thank you thank you bring it on home buddy bring it on home five four three two one stop
37:50well done well done yes chef
37:52richard daisha welcome back what an extraordinary cook two phenomenal chefs let's start off with a
38:02araca lamb salabeta creamy potatoes there's a cherry port wine reduction
38:12the gaminess of the lamb works really well with the sweet sauce but potatoes are a little granular
38:18um this lamb dish looks really beautiful but i'm very much a stickler on uh the texture of a great
38:26mashed potato and i'm getting some sort of rawness uh in that potato thank you second dish is a halibut
38:34couton papillot with a chili sauce chanterelles glazed with butter
38:42when i hear papillot it's sort of nice to have that presentation of the actual bag that it's cooked in
38:47but this is a very elegant simple dish and i like the depth that's coming from the wine sauce
38:54it's very apparent that the wine was brought to life in this dish great depth of flavor but i look
39:00at the plating here and it it looks sort of compartmentalized everything's sort of separate
39:04on the plate two incredible dishes um one tough elimination nice i'm gonna start with you first um
39:10um can you tell us which dish you're sending home yes the dish i will be eliminating tonight
39:19is
39:22the lamb
39:23well this is a tough one if it was music there's like loud rock and roll over here and there's like
39:29very soft classical music over here
39:34the dish that i'm going to eliminate is
39:36the lamb rack
39:44that lamb rack was cooked by jeff wow
39:52the sad thing for me jeff is like i really like cooking with you dude and like i'm a fan of your
39:56content and i hope one day i get to uh collaborate with the crunch bros man i've learned so much from
40:01all of you guys and honestly this was so much fun thank you so much jeff please say goodbye to your
40:05fellow teammates and head into the elevator you know i gotta be proud of myself i made it this far
40:13you know i got eliminated by a really great chef social media chefs we can cook all of you give it
40:21up for jeff please come on you're a hell of a chef jeff oh boy bobby congratulations come on all of you
40:34get some rest because next time where you cook will determine how you cook good night
40:40oh man bobby great job sir thank you team blaze we got to be better good job bobby
40:55next time on