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Next Level Chef Season 4 Episode 9 ,
Next Level Chef S04E09

#NextLevelChef
#PrimeUSTV

Category

😹
Fun
Transcript
00:00We're going to test your technique.
00:02I hope one of the techniques is poaching,
00:04because you've been trying to poach some of my team.
00:07The halibut head.
00:08Frozen salmon patty.
00:09What did I just do?
00:10The outstanding dish was the halibut head.
00:14Heading into the elimination of Iman.
00:16Beatrice.
00:17Let her blanket burn.
00:18This is going to be close, guys.
00:19Very similar dishes.
00:21Iman, come and say goodbye.
00:23And tonight, the team part of the competition is now over.
00:27For the first time ever,
00:28you'll be competing in a next-level tournament.
00:31What?
00:32Go!
00:33Bloody hell.
00:34Oh, nine chefs in the top level.
00:37We're frenemies today.
00:38So rude!
00:39You know the famous saying,
00:40too many cooks in the kitchen.
00:41This is going to bring a whole new meaning to it.
00:43Welcome back, everybody.
00:59Oh, hello.
01:00Hello, chef.
01:04How are we feeling?
01:05Good, chef.
01:06Top nine.
01:07Megan.
01:08Yes, chef.
01:08I love how feisty you've been this season.
01:13Like, you are here to compete.
01:15Who are you cooking for?
01:17I'm cooking for my boys.
01:19They're the reason for everything I do.
01:21Every time that we're up here,
01:22we're thinking about our families, right?
01:23So it's really important to keep your boys in your mind,
01:26in your heart, and know that, like,
01:28when you're almost at the end and you don't have any gas left,
01:31that should be the fuel that sends you to the next spot, right?
01:34Absolutely.
01:35Team Arrington, how are we feeling today?
01:38I'm feeling really good today.
01:39Excellent.
01:39Love to hear that.
01:40Becca, what's your mindset going forward?
01:43I've done everything in my life for everybody else,
01:45and I'm here for me.
01:46I'm here to learn from the, you know, my idols.
01:49So I'm going to keep learning, I'm going to keep pushing,
01:51and I'm going to keep putting out great dishes.
01:53Yeah, you are.
01:54Let's go.
01:56Right, listen up.
01:57Today is going to be the biggest challenge you've faced yet.
02:02The team part of the competition is now over.
02:07There will be no more teammates to save you from a bad dish.
02:12You are now cooking on your own.
02:21Megan and Austin, I love y'all, but we're frenemies today.
02:26For the first time ever, you'll be competing in a next-level, in-season tournament.
02:36What?
02:37Your performance today will determine where you begin your individual climb.
02:44Okay, so here's how it works.
02:46All of you are heading straight to the top level.
02:49Wait, what?
02:53Well, you'll be cooking elbow to elbow for 20 minutes.
02:57There's going to be so many people.
02:59Think about it.
03:00There's nine people all at the platform at the same time.
03:03Woo, not going to be easy.
03:05Now listen, we all know how hard it is to stay on the top, right?
03:08And today, only the best dishes will keep a spot at the top to start your individual climb.
03:16Got it?
03:17Yes, Chef.
03:18The rest of you, you'll move to the middle level and cook again.
03:21The best dishes from that floor will earn a spot on the middle floor.
03:26For those of you who drop into that basement,
03:29you are then headed into a sudden-death cook-off,
03:34whereby one of you will be eliminated from the competition for good.
03:42This is like nothing that we've ever done before.
03:46It's up to you to not only earn your spot, but also to save yourself.
03:52Yes, Chef.
03:52Yes, Chef.
03:52All of you, head to the elevator.
03:55You're all headed to the top-level kitchen.
03:57I'll see you there in a little bit.
03:59I see the one lone cutting board.
04:08I'm like, that's me.
04:08I sprint.
04:11Our station is so small.
04:13My God, I have the giant on my station.
04:15I'm like one of the smallest people there, and I'm just like, how's it going?
04:19So, oh my God, if you budge me out of that station, I'll burn you.
04:24So rude.
04:25How are we doing, everyone?
04:32We're doing good?
04:32Let's go.
04:32Let's go.
04:33All right, let's rally up.
04:34Let's get over here.
04:35You good?
04:35How's everyone feeling, right?
04:36Good, Chef.
04:37Okay, listen, the mission today is pretty simple, right?
04:39You have the best equipment.
04:41You have the best ingredients.
04:42You have to make the best next-level dish to start your individual climb from here out.
04:48I want to see intensity from all of you because I truly want all of you to stay up here.
04:52Unfortunately, not all of you are going to stay up here.
04:55Some of you are going to descend to the middle level.
04:57Bobby?
04:57Yes, Chef.
04:58Ryan?
04:58Yes.
04:59The team competition is over, and the pins can no longer save you.
05:02So, gentlemen, I'll have to have you turn them in right now.
05:05Yes, Chef.
05:06From this point on, there's no safety.
05:08The pressure's definitely on.
05:09Well played, guys.
05:10Thanks, Chef.
05:10Okay, line it up.
05:11Hands on the door.
05:13This is going to be the first in next-level Chef history.
05:16There's nine of you running for one platform.
05:19You know the famous saying, too many cooks in the kitchen.
05:21This is going to bring a whole new meaning to it.
05:23Nine chefs in the top level.
05:25Huge.
05:27Okay, the platform is on the move.
05:29When the light goes green, it's go time.
05:40Go.
05:46Bloody hell.
05:48I slam my hands out on the prawn, and then Megan grabs the prawns as well, and then they
05:52go flying.
05:52Look at Beatrice.
05:53Hell no, bitch.
05:54I'm not giving away these prawns to nobody.
05:57Make sure you get enough shrimp.
05:58I saw them fall.
05:59There's a duck breast up here.
06:00Someone didn't grab a protein.
06:02I really wanted those prawns.
06:04Duck breast over here up top.
06:06I have duck breast.
06:07I cooked duck one other time in my life.
06:09One.
06:09Okay, what can cook quickly?
06:11Tiny things that cook quickly.
06:12I feel like a mouse with these huge, like, lions are on this platform, and they're feasting,
06:18and I'm just like, please, please?
06:19I got a tuna steak, and at this point, I'm thinking I can make some sort of sauce.
06:23I'm just looking for color.
06:24Build the dish in your head right now.
06:26Look at that thing's almost empty.
06:28If you can grab it, you can get it.
06:29If you can grab it, it's worth it.
06:3120 minutes starts now.
06:34Perth.
06:34Let's go, baby.
06:35I feel like there's a vibe in the air that the competition has gotten serious.
06:42Austin, what are we up to?
06:43What are we doing?
06:43Chef, so I got A5 Wagyu strip loin.
06:46Ho-ho!
06:47Cream of the crop.
06:47Yeah!
06:48We're on the top level.
06:49I got some beautiful morels, just like I'm sporting on my arm.
06:52Okay.
06:52Hey!
06:53Dude, you got morels on your arm.
06:55You got morels in this grab.
06:56That's right.
06:57Okay.
06:57A young cook makes the mistake with Wagyu.
06:59They treat it like tataki.
07:00You got to cook it.
07:01Yes, chef.
07:01Mid-rare.
07:02Okay.
07:02Let's go, Austin.
07:05Brandon's got the lobster.
07:07It's a tricky one.
07:07You know how delicate you've got to cook that thing, right?
07:09Totally.
07:13Natalia, what did you grab?
07:14Hi.
07:14I got filet mignon.
07:15I'm going to do a garlic mashed potato, a peppercorn-like buttercream sauce, and finish with truffles on top.
07:23You have the prime ingredients, filet and a black truffle and potatoes.
07:27Yes.
07:28This beautiful truffle, it's definitely out of my comfort zone.
07:33I was brought up with my mom in the kitchen.
07:35I had to help her feed my family really simple dishes, whatever we could afford, but really flavorful.
07:42So, I can't overthink it.
07:44Steak, filet and truffles and butter, match made in heaven.
07:49All right, listen, you got to get those potatoes cooking real quick if you're going to make a puree.
07:52Yes.
07:52That's the risky thing about this dish.
07:54Yes.
07:55So, we need to get that going.
07:56Yes.
07:57Okay, keep going.
07:58Five minutes have gone already.
08:00Sorry.
08:02I know there's not a lot of space.
08:04Oh, sorry, sorry.
08:06Oh, my God, there's no f***ing space anywhere.
08:09It's like almost Hunger Games-esque.
08:11We're all out here fighting for our lives, for this tournament.
08:14Like, I volunteer as tribute.
08:16Let me play.
08:17All right, this is going to be really fun.
08:19Hot, hot, hot, hot, hot.
08:21Beatrice, you're good?
08:22Oh, yeah.
08:23I have squid ink, cavatelli.
08:24I have these beautiful red prawns, portini mushrooms.
08:27You know I'm the queen of the grab.
08:30Squid ink, prawn, and caviar.
08:31Who is this girl?
08:32I'm telling you, 18.
08:35Behind you, grabbing cream.
08:36Got it.
08:36We can share, huh?
08:37All right.
08:37I formed a pack with Beatrice.
08:39Even though it's a competition individually now, we work together to get where we want
08:43to be.
08:43Let me get that morale.
08:44There's one here on the floor.
08:46I needed two.
08:46Now I have two.
08:48Hey, you silly boogie butt.
08:50Let's work our way up to the top together.
08:52But then whenever we're at the edge of the cliff, I'm kicking you off.
08:55Ten minutes left.
09:00Ten minutes left.
09:02Bobby, what are we doing?
09:03Pasta with pesto, and then...
09:05Turbo.
09:05Turbo with pasta with pesto.
09:07I really want to show the mentors that I can do something insane.
09:10I'm going to make pasta in 20 minutes.
09:12A risky move for sure.
09:14Oh, my God.
09:15Bobby.
09:15Oh, my God.
09:15Come on, Bobby.
09:16You got this, buddy.
09:18Is that okay, chef?
09:18This was a dangerous idea, right?
09:20Tell him, Richard.
09:21Just make sure we're focusing on the cook of that, right?
09:23Absolutely, chef.
09:24Right now, all I want to do is just make sure that this dish is actually perfect for the
09:28mentors, because I really want to stay in this top kitchen.
09:30I also don't want to compete again.
09:32I'm done today, okay?
09:38What's that?
09:39Duck breast, I think.
09:40Oh, dear.
09:41Megan.
09:42Yes, chef.
09:42What's going on?
09:43I'm going to do a...
09:44Get the duck back on the skin.
09:45You cook it almost 90% on the skin.
09:47Thank you, chef.
09:47Okay, you don't even cook it on the other side until it's almost done.
09:50Thank you, chef.
09:50Turn the heat down.
09:51It's a low cook on it.
09:52You want to try and get a crispy skin.
09:54The duck's hosting his own funeral.
09:59What am I done?
10:02I've just blown it.
10:09Okay.
10:10Come on, baby.
10:11Render that back.
10:14Oh, my God.
10:15Megan.
10:16Ten more seconds.
10:16It's done.
10:17Get it out and rest.
10:17Thank you, chef.
10:18Just focus.
10:18Breathe.
10:19Bring it over.
10:20Bobby.
10:20Yes, chef.
10:20None of that pep talk, bro.
10:24Nobody wants to hear that right now.
10:26We're trying to get the top dish.
10:28Eight minutes left.
10:29Only eight minutes.
10:30Don't overcomplicate things.
10:32You want to stay up here or you want to head to the middle level?
10:33We're staying up here.
10:34Okay, let's go.
10:37This is the most fun I've had in a cook in a long time.
10:39Opening oven.
10:40Heard, chef.
10:41Hot right beneath you.
10:42This is the life that I chose.
10:44To feel like I'm in a restaurant again, absolutely incredible.
10:47All right, I'm going to go underneath you.
10:48Hot.
10:49Real hot.
10:49Heard, chef.
10:51This is fascinating seeing them all cook.
10:53Yeah.
10:53As individuals.
10:54Is this your puree right here?
10:56Yeah.
10:56Okay, purees have to be smooth and silky.
10:58Yes.
10:59This is your truffle sauce?
11:00Yeah.
11:01More?
11:01More truffle.
11:02We got a whole freaking truffle over here.
11:04Ryan, what's going on, dude?
11:08Huh?
11:08What's going on?
11:09You good?
11:09Facing this fish.
11:10I got my cauliflower rice.
11:11It's going to go in the pan.
11:12I'm not.
11:12You started it on the skin, right?
11:13Oh, yeah, chef.
11:14Okay, I like that, dude.
11:15I've seen videos like that, man.
11:16I like it.
11:17Nice and base.
11:21What the hell is that?
11:23Some sort of potato.
11:24Oh, that looks grainy.
11:28Is that supposed to be a puree, Megan?
11:30Yes, chef.
11:31Guys, purees are smooth.
11:32Purees aren't chunky.
11:33Then don't call it a puree, then.
11:35Oh, that's too salty.
11:36Only four minutes left.
11:39Arnav, this is going to go on fire.
11:42Arnav's out of control.
11:43Look, these pans are way too hot.
11:44Nice, chef.
11:45It's too hot for scallops.
11:46He's going to blacken their scallops.
11:47Get them out.
11:48Get them out of the pan.
11:49Look at Richard.
11:50He's busy.
11:50That's a lot of people to manage there.
11:52Nine people in the top kitchen.
11:55It's like a bunch of little piglets.
11:56Not everyone is going to get mama's milk.
11:58You know what I mean?
11:59Natalia, what's up?
12:00I'm trying to see some acid.
12:01My potatoes are too salty.
12:02Okay, you need acid in the potatoes?
12:04Well, they're too salty, I think.
12:06Okay, keep going.
12:07Keep going.
12:09Yeah, they're salty, huh?
12:10Put some milk, maybe?
12:11Yeah, a little bit cream, cream, cream, cream, cream.
12:15Two minutes left.
12:16Time to play.
12:16Heard.
12:17Thank you, chef.
12:18This is so intense.
12:19The stress.
12:21Make sure you get a vegetable on.
12:22It's soft.
12:26Arnav, you got this plate figured out?
12:28Yes, chef.
12:28Austin, you good?
12:29Yes, chef.
12:30Finishing touches.
12:31Brandon, you got it?
12:32Yes, chef.
12:33Five, four, three, two, one.
12:38Stop cooking.
12:39Stop cooking.
12:39Yes.
12:40Yeah, baby.
12:40You went around today.
12:42I know that's right.
12:42We came to play today.
12:43For the first time in this competition, I'm so satisfied with the dish.
12:49Just tell me I can stay here already.
12:52Well done.
12:53Wow.
12:54That was energy.
12:55Really well done.
12:56Okay, we'll start right here.
12:59This is a turbo with a freshly made pappardelle and pesto, cooked by Bobby.
13:04Yeah, turbo's delicious.
13:06It's just a shame because the pasta is so undercooked.
13:09Bobby, you have so much knowledge.
13:11I would advise you to make smart decisions in those 20 minutes.
13:14Yes, chef.
13:15Next up, we have the pan-seared duck with crushed potato by Megan.
13:21Duck is delicious, but it's brought down with the undercooked potatoes.
13:25The potatoes are really grainy.
13:27It's just such a shame.
13:28Yeah.
13:30Next, we have filet mignon with black truffle sauce and a potato puree, cooked by Natalia.
13:36I'm very impressed with how you've cooked the filet.
13:39The sauce is a touch salty.
13:41And it's all too liquid, especially the puree.
13:45Okay, next up, we have crispy skin salmon with cauliflower rice, cooked by Ryan.
13:52Ryan, this is one of the best cooked pieces of salmon I've had in a while.
13:55The cauliflower rice is a little soggy and lackluster, though.
13:58Yes, chef.
13:59Understood.
14:00Moving over to the Wagyu strip with seasonal vegetables.
14:03This was cooked by Austin.
14:04Well, star of this plate really is the Wagyu, which is cared for and cooked beautifully.
14:09This thing's cooked beautifully.
14:10Also, it's just a perfect grab.
14:12I've always said it, and I'll say it again, that the better the ingredients, the little
14:16it needs doing to them, and that's delicious.
14:18Yeah, Austin, this is wonderfully cooked and presented somehow even better.
14:23Okay, next we move to red prawns with a squid ink cavatelli and some caviar.
14:28This was cooked by Beatrice.
14:31Really delicious.
14:32But watch your seasoning.
14:35AI-level intelligence on this dish.
14:36Just make sure you're balancing out all those salty ingredients.
14:39Wow, AI.
14:41That's my generation, baby.
14:43Okay, next up we have tandoori spiced scallop with a citrus pour blanc.
14:47This was cooked by Arnav.
14:49And when you say tandoori scallop, I really want the essence of those spices to be bloomed
14:55and sort of warm my belly.
14:57It's the power of utilizing spices well.
15:01Now be careful when those spices are fine.
15:03With the temperature of the pan, they just burn.
15:05There is a burnt flavor.
15:06It's just such a shame.
15:07Next up, this is a pan-seared tuna with a romesco sauce cooked by Becca.
15:12Making a carrot romesco that's really thinking out of the box.
15:15And I'd love to see your creativity, Becca.
15:19And lastly, we have a lobster with a celery root puree, vegetables, and a blackberry gastric.
15:25And this was cooked by Brandon.
15:27And the actual lobster is cooked nicely.
15:29It doesn't need that fruit concentrate.
15:31Just be careful with this plating style, right?
15:33It's either Jackson Pollock or it looks like it sort of fell, right?
15:36So you want to make sure that you get all of those flavors beautifully on the plate,
15:39not just throwing it together.
15:40Okay.
15:41Okay, so some amazing dishes.
15:43Give us a few moments and we'll chat.
15:48Woo!
15:49Honestly, that Wagyu could have been on any restaurant menu,
15:52and it looks like it's been cooked for years and years.
15:54Gorgeous.
15:54The Calatari tasted beautiful.
15:57Really beautiful.
15:57And the way she incorporated all that in there.
15:59The Turbot was beautiful.
16:00The Turbot was beautiful.
16:01Great grab.
16:02Really smart.
16:02That's the challenge.
16:03None of us as pros would attempt to make pasta in 20 minutes.
16:06You always go above and beyond.
16:07You're always trying to do so much.
16:08It's so impressive.
16:10I thought the filet with the truffle was going to be delicious,
16:13but I love the potatoes.
16:14I almost, as mentors, want to ban purees.
16:17Just need to get ready to cook again.
16:20The tuna was exceptional.
16:21The tuna for me is on the line of being one of the best dishes.
16:24I know where we're going here.
16:26Yeah.
16:26Okay.
16:26Definitely.
16:27Absolutely.
16:28Line up, guys, please.
16:30As we told you, the chefs who cook the best dishes today,
16:33they're going to earn themselves a spot in the top-level kitchen
16:37to continue their solo journey.
16:39The first dish who's earned their spot on the top is...
16:43Austin.
16:52Great job.
16:53Your best dish of the competition.
16:54Thank you so much.
16:54I appreciate it.
16:55The cook was exceptional.
16:57Well done.
16:58Thank you, chef.
16:59The next dish who will start their climb from the top is...
17:04If I win one of those top dishes and I get to sit there and watch everyone sweat it out
17:09on the middle kitchen and the basement level, I've done something right in life.
17:13I'm still trying to be optimistic and hopeful.
17:15If it happens to be I'm going to that middle floor, I'm going to be pissed.
17:19The next dish who will start their climb from the top is...
17:32Beatrice.
17:35Thank you, chef.
17:37Oh, my God!
17:39Yes!
17:39To the top, baby!
17:41And then I fly away!
17:43To the moon!
17:44The rest of you will be cooking once again on the middle level.
17:50Yes, chef.
17:50I'm not going to lie.
17:51I'm tired of Beatrice winning.
17:53She's just a little kid.
17:55I'm ready to get back in the kitchen and earn my spot on that middle floor.
17:58Good job, Beatrice.
17:59Good job, Austin.
18:01Oh, my God!
18:02Good job.
18:03The fact that we were cooking right next to each other?
18:05See, that's what happens when we work together.
18:10I'm beyond pissed.
18:12I want it to be a one cook, and I'm done.
18:15That top kitchen is where I want it to be.
18:18This was supposed to be a great day, you know?
18:21You guys ready?
18:22Yes, chef!
18:22Line up!
18:23Ay, ay, ay, ay, ay, ay.
18:25All right, guys.
18:26Elevate everyday ingredients.
18:28That's all you have to do.
18:29This is my opportunity to redeem myself and show the mentors that I deserve to stay in
18:34this competition and stay on this floor.
18:36I love you guys.
18:37F*** off.
18:39Branch.
18:39Platform's on the move.
18:48Go, go, go, go, go, go, go, go!
18:50Go, go, go, go!
18:51I take a big fall.
18:52My leg's hurting.
18:53I'm trying not to link my way to this platform.
18:56Grab a protein!
18:57You're good.
18:58Oh, I'm so excited to see everybody doing their thing.
19:01Grab your protein, guys!
19:03Go!
19:04Go, go, go, go!
19:05Are you chicken thighs?
19:06Sea bass, another fish.
19:09The one thing I didn't want to get.
19:11Like, I don't honestly remember seeing anything else.
19:13Polenta, basmati.
19:15Got plenty to work with.
19:16That makes sense.
19:17The only thing I see left on the top shelf is squid.
19:22Plenty of herbs, cabbage, nice tomatoes.
19:26Get back to your station and organize yourselves.
19:29Ryan got so much.
19:30He's like...
19:31Literally.
19:32All right, your 20-minute starts right now.
19:37Ryan, what'd you grab?
19:38So I got the ground veal.
19:39I got a little bit of noodles right here.
19:41I'm going to kind of go with what I know and bring that Boston energy.
19:44And I'm going to make kind of like a little spin on like kind of like a ragu almost.
19:47Oh, like a bolognese kind of vibe?
19:48Exactly, Chef.
19:49Ryan has got this.
19:50He has a vision.
19:51He's making a pasta.
19:52Oh, yeah.
19:52He's good.
19:53Becca.
19:54Hi!
19:55What'd you grab?
19:55So I grabbed some sea bass.
19:57I grabbed Brussels sprouts.
19:58Really smart wrap for 20 minutes.
19:59My first game plan was to fry the Brussels sprouts.
20:03So I think I'm going to make a salad to keep it late.
20:05Nice, like shaved Brussels sprouts salad?
20:06Yeah.
20:07Awesome.
20:07And what flavor profile are you going with here?
20:09Asian.
20:10I'm really hoping that the middle kitchen is my last cook.
20:13For this tournament, I'm done for the day.
20:15I'm not going to that basement.
20:18Becca's doing some...
20:19She's a dark horse.
20:20She's a sleeper agent.
20:21That's what she is.
20:22She woke up.
20:25Megan.
20:25What'd you grab?
20:26I grabbed squid, Chef.
20:27I love that.
20:27This is a new one for me.
20:29I'm actually terrified of squid.
20:30Are we terrified of squid?
20:31I am terrified of squid.
20:32There are too many tentacles.
20:33You're so funny.
20:34Terrified of squid.
20:35I play with sharp objects every day.
20:37I throw axes for fun, but squid scares the **** out of me.
20:40Oh, come on.
20:40You made that delicious fried scallop dish.
20:42Blew me away.
20:43It's delicious.
20:43Thank you, Chef.
20:44Yeah, for some of that essence, right?
20:45Yeah, Chef.
20:48Arnav, what do you have and what is your dish?
20:49I'm going to do a really nice sirloin.
20:51I'm going to do a mushroom and onion grits.
20:53And then I'm going to do a roasted corn salad.
20:54You know, I can get this salad done really quickly.
20:56And so I'm just going to get that out of the way and worry about the rest later.
21:00Mushroom grit sounds incredible.
21:02Maybe edit down a little bit, okay, Arnav?
21:03Yes, Chef.
21:04Let's go.
21:05Five minutes down, guys.
21:06Only 15 minutes left.
21:09Be smart.
21:10Make smart choices.
21:11Yes, Chef.
21:12Okay, what'd you grab, Bobby?
21:13I got the cod.
21:15So I'm going to be making a rip on the sauce diablo.
21:17I'm also making a cauliflower puree.
21:19How are you cooking your fish?
21:21I'm going to be doing a quick pan sear and then finishing it in the oven
21:23just so that it actually has a chance to really just cook and not overcook.
21:27Good, good, good, good.
21:28Let's go.
21:28Thank you, Chef.
21:30Whoa, what's in the pan there?
21:32What the f*** is that?
21:33That's Brandon.
21:34Brandon, your pork, be careful.
21:35It's on the chili powder that I added.
21:37It's burning.
21:38Burning away.
21:39Do you smell that?
21:40Yes.
21:40Yeah.
21:41Get that in the oven.
21:42You want to make sure the moisture stays in the pork chop.
21:44Yes, Chef.
21:4412 minutes left, guys.
21:50Stay in control.
21:56Yes, Chef.
21:56Watch your seasoning.
21:58Don't make silly mistakes, okay?
22:00Yes, Chef.
22:01You know, I'm feeling confident.
22:02I'm happy with my corn salad and grits.
22:05I know I seared that steak perfectly,
22:07and it's cooking in the oven.
22:10Everything is in place.
22:11How are we feeling, Arnav?
22:12Good, Chef.
22:13In control?
22:13Yes, Chef.
22:14Mushroom, onion, grits.
22:16Where's your steak?
22:17In the oven, Chef.
22:18It's been there for about two minutes.
22:19I'm going to pop it out in a second.
22:26The door is open, bud.
22:29Oven's open, by the way.
22:32At this point, I have no reference for how long that oven door has been open.
22:36I just hope it's not going to mess with my cup.
22:41Seven minutes left, guys.
22:42Yes, Chef.
22:43Crucial moment.
22:44Leave the hand on the heat.
22:46Every time you lift it up, it takes away heat.
22:47You know what I mean?
22:48Okay.
22:48There you go.
22:49Now you're cooking like a chef.
22:50Stand tall, get confident, girl.
22:53Ryan, how are you feeling?
22:54I'm feeling good, Chef.
22:55What are you torching?
22:57The mozzarella.
23:01Why'd you add so much salt?
23:02What's so salty here?
23:03It's the beef stock and the salt I added.
23:05You need to add some more tomato products, something to let it out, okay?
23:07Yes, Chef.
23:08Don't keep reducing that down.
23:09Get that cranking.
23:10Heard.
23:11Cranking.
23:13Natalia.
23:13Yes.
23:14How are you looking?
23:14Where are your chicken thighs?
23:15I'm sending them to rest on the side.
23:17They're cooked nicely.
23:18Nice, crispy skin.
23:20And so how are you presenting them?
23:22I don't know if I should cut them or leave them whole.
23:24Don't overcomplicate it.
23:25There's nothing wrong with leaving them whole, too.
23:27Yes, Chef.
23:29Nice.
23:29Five minutes left.
23:30Five minutes.
23:32As soon as I pull the calamari out of the fryer, a couple of them fall into the salt.
23:36Oh, that's too salty.
23:37And I'm just hoping that I can salvage the rest of them and salt them just enough to be seasoned,
23:43but not over-seasoned.
23:45Come on, baby.
23:47Be smart.
23:47Make smart choices.
23:49Brandon, how are you incorporating your peas here?
23:51I'm about to blanch those and then throw them in along with broccolini.
23:55And I did a cilantro buttermilk.
23:57Make sure you're tasting along the way, right?
23:58Absolutely.
24:01Fine.
24:02Let's get stuck.
24:08Put a lid on it.
24:11Oh!
24:12You okay?
24:13Yes, Chef.
24:13Come here.
24:14Thank you, Chef.
24:15Come on.
24:16Get yourself together.
24:17We got this, Chef.
24:17You got this.
24:19Come on.
24:19Get some fat in that pan.
24:20Yes, Chef.
24:21Get a little butter over here.
24:22Four minutes left, guys.
24:23Four minutes.
24:24Bobby leaves you two minutes to cook, okay?
24:26Yes, Chef.
24:26I'm just genuinely in full-tilt panic mode right now,
24:29trying to actually just get everything collected together
24:32because I'm a fan.
24:35You don't go down without a fight, right?
24:37No, Chef.
24:37All right, guys.
24:38Two minutes.
24:39Start plating.
24:39Start plating.
24:40Guys, you don't want to be in that basement.
24:42No, Chef.
24:43No, Chef.
24:43Do not put yourself in that line of fire down there.
24:46Ask yourself, is this a next-level chef?
24:49Really pretty plates, guys.
24:50Make sure they taste even better.
24:52Five, four, three, two.
24:56One.
24:57Hands up, guys.
24:58Hands up, hands up, hands up.
25:04Richard.
25:05Gordon.
25:05Wow, well done.
25:06Very exciting cook here.
25:09Okay, first up, we have a pan-roasted sea bass
25:12cooked by Becca.
25:13This is served with shaved Brussels sprout salad
25:15tossed with an Asian vinaigrette.
25:17I love that this is a really simple idea
25:20that's well-executed.
25:23Fish is elegant.
25:23Cooked beefy.
25:24Skin is like this little extra slice of bacon
25:27on top of that sea bass.
25:28But the same now is the slower.
25:30Becca, it's almost like you've sort of gone up again.
25:32If there's ever a time to do it,
25:34it's now, girl.
25:35Really well done.
25:36Next up, we have spiced chicken thighs from Natalia.
25:38This is served with cucumber yoghurt
25:41accompanied by mint to those fiery spices.
25:45Chicken's cooked beautifully.
25:46Crispy, seasoned well.
25:48I think the dish could do with one more item on there.
25:51It needs something, a little bit more starchy,
25:53if I'm honest.
25:54I would love a little bit of more acid,
25:56something punchy.
25:56You get the tang of this cooling moment.
25:58Just sort of brings some levity.
26:00Next up, we have a veal bolognese.
26:04This is cooked by Ryan.
26:06Charred some fresh mozzarella over top.
26:09First mouthful, maximum salt.
26:11Second, third, fourth mouthful.
26:13There's no way you could eat that
26:14because it is so salty.
26:16Yeah.
26:17Next up, we have a blackened pork chop
26:20cooked by Brandon.
26:22This is served with a sort of pea puree
26:24and a vegetable melange.
26:28Melange.
26:29A mixture of vegetables, if you will.
26:31This is a really, really nice presentation.
26:34The issue here, I wish it was another protein, right?
26:35I wish it was a piece of seafood
26:36or a salmon with that pea sauce.
26:38It doesn't really taste of a pea puree.
26:40There's a lot of acidity in there.
26:42I don't know if that's purposely done.
26:43It's like a buttermilk or a creme fraiche finish,
26:46which is a shame.
26:47But the pork is nailed.
26:48Next up, we have a sirloin of beef
26:50cooked by Arnav.
26:52This is served with mushroom grits
26:53finished with this charred corn salsa.
26:56The meat's cooked really, really well.
26:59Mushroom grits.
27:00I'm here for it.
27:01Maybe a little bit more of that salsa on top
27:03to bring some freshness.
27:04Grits can be dense and boring,
27:06but these are elevated.
27:07I love this dish.
27:08Well done.
27:09Next up, we have a pan-seared cod.
27:12This is served with a sauce diabe
27:13with some roasted pancetta
27:14over a cauliflower puree.
27:16This dish is cooked by Bobby.
27:19Wow.
27:20Bobby.
27:21The devil in the detail here
27:22is the simplicity.
27:23The diablo sauce is that nice,
27:25heated, sort of smoked paprika moment.
27:27But the bacon and the mushrooms
27:29go so well with the cod.
27:30And the puree is exceptional.
27:32Thank you, chef.
27:33You almost gave me a heart attack
27:35watching you cook,
27:35but overall, great dish.
27:37Thank you, chef.
27:38Next up, we have a crispy calamari.
27:42This is cooked by Megan,
27:43served with coconut,
27:44studded with pomegranates
27:45and kale salad.
27:48Yeah, Megan,
27:48I know it's not your favorite ingredient.
27:51Unfortunately, you've heard
27:51of salt and pepper squid.
27:53This is that without the pepper.
27:54Yeah.
27:55It is definitely overly salted, right?
27:57You had a great vision for the dish,
27:58and then you kind of
27:59went overboard with the salt.
28:01Yeah.
28:02Please give us a second.
28:04You have a moment to chat amongst yourselves.
28:06Thank you, chef.
28:06Man, I need some water.
28:07Definitely.
28:08Thank you, chef.
28:09Couple salty dishes.
28:11The bolognese on the squid,
28:12way more salty.
28:14I don't think I've ever
28:14over-salted a dish in my life.
28:17How good was that bass
28:18on that Asian slaw?
28:19Oh, great.
28:20Mushroom grits for me.
28:22I mean, the flavor in there
28:23in 20 minutes.
28:24Definitely flavor.
28:24How's it possible?
28:25Delicious.
28:25I mean, Arnav's cooking
28:26like a pro.
28:27You did good.
28:28Thanks, boy.
28:29How good was that cod,
28:30by the way?
28:31Really delicious.
28:31I mean, Bobby gets ahead
28:32of himself sometimes,
28:33but he knows what he's doing.
28:35Yeah, the chicken thigh
28:36needs something else on there.
28:37A little safe.
28:37A little safe.
28:38Yeah, a little safe.
28:39Delicious, though.
28:40You decide?
28:41Yeah, definitely.
28:42All right, chefs, line up, please.
28:45Some really good,
28:46well-executed dishes,
28:47but some rookie mistakes,
28:49especially with the seasoning.
28:51What a shame.
28:52The first person that has earned
28:56their spot in the middle-level kitchen
28:57is Becca.
29:04You earned it, girl.
29:06I did it.
29:07I did it.
29:08I did it.
29:08I did it.
29:14Well, where were we?
29:17The next person who has earned their spot
29:20in the middle-level kitchen is...
29:23I want to hear my name so bad.
29:26I'm holding my breath away.
29:28Please, please.
29:31The next person who has earned their spot
29:35in the middle-level kitchen is...
29:39Arnav.
29:43Great job.
29:44Thank you, chef.
29:45Oh, my God.
29:46Like, as much as I would have liked
29:48to have the top dish in the top kitchen,
29:51perfectly happy starting from the middle.
29:53The last person who will begin
29:55their individual climb
29:56from this middle level
29:58is...
30:00Bobby.
30:02Yes, chef.
30:03Thank you, buddy.
30:04Arnav.
30:05Bobby.
30:06Becca.
30:07Congratulations.
30:08Thank you, chef.
30:08The rest of you are heading to the basement.
30:11I messed up,
30:12but if it's any time to perform today,
30:15it's in that basement
30:16because if I don't,
30:17then I'm on that one-way ticket home.
30:25I hate this basement.
30:27I don't want to be here.
30:29I'm fighting for my life,
30:30but I'm going to give it
30:31everything that I got.
30:35Right, guys.
30:36Come over.
30:37Okay, only four of you remain.
30:39Sadly, one will cook
30:41for the very last time.
30:41Make sure it's not you.
30:43This is your moment to shine.
30:44Okay?
30:45Thank you, chef.
30:45The very best of luck to all of you.
30:47Thank you, chef.
30:47Can I cook like my life depends on it
30:49because right now,
30:49it really does.
30:51Line up, please.
30:51Here we go.
30:52I didn't come this far to go home.
30:54One of those spots is mine.
30:55It means everything.
30:58Platform's moving, guys.
30:5920 minutes
31:00to keep yourself
31:01in the competition.
31:02On your mark,
31:04get set,
31:06go!
31:07I see chicken pieces.
31:10I feel like I'm Michael Jordan,
31:11like, reaching
31:12for, like, a protein.
31:14I'm going to stay
31:15in this competition
31:16if it's the last thing
31:17that I do.
31:18Thanks, man.
31:19Working in the basement,
31:20you know you're not going
31:21to have a nice piece of steak
31:22or even, like,
31:22a nice piece of chicken.
31:23So I saw them strips
31:24and I was like,
31:25mine.
31:26This is my make-or-break
31:27moment here
31:28when all I see
31:29is salmon tail.
31:30But I am taking
31:31no prisoners.
31:33I'm grabbing
31:34everything I can.
31:35Press ham.
31:36This is one of the most
31:37important graphs
31:37of my life.
31:38And the only thing
31:39that's left
31:40is spam.
31:41There's an old
31:42pasta sauce there
31:43as well, tomato.
31:45Right, guys.
31:4620 minutes start now.
31:48Let's go.
31:49Yes!
31:49Let's go!
31:50Let's go!
31:51Let's go!
31:52Let's go!
31:52Let's go, guys.
31:5320 minutes on the clock.
31:54This is, like,
31:54watching, like,
31:55a football game.
31:56Right, Spandard,
31:57what are you thinking?
31:58I'm thinking of doing,
31:59like, a nice Thai salad.
32:01Um, a fish sauce,
32:02sweet chili,
32:03and, um,
32:04I'm gonna crisp up
32:05this, uh, meat,
32:06and I'm gonna char this corn.
32:07Love that.
32:07Nice salad.
32:08Yep, love that.
32:09Wait, what is the protein here?
32:10Oh, he got Spam.
32:11Bam!
32:15Trying to shake
32:16the Spam out,
32:17it makes that sound,
32:18like,
32:18it's so gross.
32:23It's like,
32:23it's like,
32:23it's like,
32:24it's like,
32:24it's like,
32:24it's like,
32:25it's like,
32:26it's like,
32:26it's like,
32:27it's like,
32:27it's like,
32:27it's like,
32:28it's like,
32:28it's like,
32:28it's like,
32:29it's like,
32:29it's like,
32:30it's like,
32:31chicken bits,
32:31yeah,
32:32chicken pieces.
32:32Good.
32:33Tomato,
32:33tomato paste,
32:34capers,
32:35lots of greenery.
32:36I don't have a starch,
32:37though, so.
32:38Damn,
32:38there's lots of starch on there.
32:39So I think I'm gonna do,
32:40like,
32:40a bed of cream spinach,
32:41with,
32:42like,
32:42a marinated,
32:43uh,
32:44chicken.
32:44And what are you gonna
32:45marinate the chicken in?
32:46Like,
32:46a tomato,
32:47kind of.
32:48Okay,
32:48a nice,
32:49rich tomato sauce.
32:49Yeah.
32:50Why no starch?
32:50Because it does scream a starch.
32:52Yes, it does.
32:52Ah,
32:53listen,
32:53we've got that lovely skin there,
32:54as well,
32:54that chicken skin,
32:55once that's nice and crispy.
32:56Yes.
32:56It's delicious,
32:57especially on tacos and texture,
32:59okay?
32:59Yes.
33:00Ryan,
33:00we good?
33:01Sure.
33:01Right,
33:02young man,
33:02what'd you grab?
33:03Uh,
33:03I got beef,
33:04I got carrots,
33:04broccoli.
33:05Nice.
33:06Man,
33:06you've got the tagliatelle,
33:07which would be nice,
33:07right?
33:07Yeah,
33:08tagliatelle,
33:08I'm gonna drop my pasta.
33:09Pasta again,
33:10my man's going for the pasta.
33:12It's redemption.
33:13Italian boy,
33:13you already know.
33:14I made a pasta dish upstairs,
33:16like,
33:16I'm gonna make a redemption dish here,
33:18and catapult me back up.
33:20Tell me about the dish,
33:21what are you doing?
33:21I'm definitely gonna do a stroganoff shot.
33:23I love that spice.
33:24Yeah.
33:24Smoked paprika.
33:25Yeah.
33:26See if you've got any smoked paprika in there now,
33:28so as it's cooking,
33:29you start to marinate that.
33:30Right,
33:30Megan,
33:31what'd you grab?
33:31Uh,
33:32chef,
33:32I grabbed the salmon tail,
33:33so I wanted to,
33:34uh,
33:34do a grilled lettuce
33:35with the charred salmon on top,
33:36and then do a tomato and harissa topping.
33:39I love that.
33:39I love that.
33:40And what are you gonna do with the lettuce?
33:40I'm gonna halve it,
33:41oil it,
33:41and put it on the grill.
33:42Nice.
33:43She's got so many different things.
33:44Lettuce,
33:44tomato.
33:45What is Megan cooking?
33:46I'm so confused.
33:47BLT,
33:48maybe?
33:48I can really go for a BLT,
33:51I'm not gonna lie,
33:52that sounds great.
33:52Oh,
33:53mayonnaise?
33:53Remember the avocado?
33:55Mm-hmm.
33:55Mm-hmm.
33:56What are you thinking,
33:57Austin?
33:58Hmm?
33:58What are you thinking?
33:59I love BLTs,
34:00too.
34:00Yeah.
34:01Oh,
34:01my God.
34:02Guys,
34:02let's focus on the cook,
34:03come on.
34:04Keep that momentum up.
34:07Guys,
34:07we are halfway,
34:09yes?
34:09Ten minutes down,
34:10ten minutes to go,
34:11yes?
34:12Get it boiling rapidly,
34:13Ryan.
34:14Yes,
34:14it's boiling rapidly.
34:15Yes,
34:15chef.
34:16I know that pasta to get to al dente
34:18is gonna take at least eight minutes,
34:19and then I got those two minutes to plate,
34:21so it's like really gonna come up to the wire
34:23at this point.
34:24Good.
34:25Good,
34:25good,
34:26good.
34:26As it grills,
34:27it will naturally nip itself off.
34:29You have to hold your nerve,
34:30okay?
34:30Take your shot.
34:31I'm getting nervous about the salmon on the grill.
34:33This is the cook of my life,
34:34to cook the perfect grilled salmon on cast iron.
34:37I don't want to blow it.
34:41Six minutes to go,
34:42guys.
34:42Harry,
34:42six minutes.
34:43I'm starting thinking about the composition now.
34:44Bring it all together.
34:46All right,
34:46how's that spinach coming out?
34:48I think it's good.
34:49It gets a little bit wet,
34:50so I'd reduce it down a touch,
34:51so it does become too runny.
34:52Okay.
34:55Natalia's two stewed items.
34:57I hope that they don't mix together on the plate
34:59for a weird combo.
35:01Keep it going,
35:01guys.
35:02Come on,
35:02this is good.
35:03Two minutes,
35:04guys.
35:04Start plating.
35:06Thank you,
35:06chef.
35:06Yes,
35:06chef.
35:08Come on,
35:08get it on the plate.
35:09Oh,
35:09you're right.
35:10It's okay.
35:10No,
35:10it's okay.
35:11Well,
35:11faith,
35:11faith,
35:12faith.
35:13Good.
35:13Now,
35:13tidy it up.
35:14Take out the chicken bits first.
35:16Less sauce.
35:16Take out the chicken bits.
35:17You got it.
35:19Just nicely do it.
35:20Just be careful with that.
35:21With the egg on there,
35:22you're fine.
35:23Let's go,
35:23guys.
35:25Ryan,
35:26is it cooked?
35:27Okay.
35:27Yeah,
35:27is it cooked?
35:28Yeah.
35:28It has a little meat to it,
35:31but what do you think?
35:32Some more,
35:32yeah?
35:33My pasta,
35:33it's still too tough,
35:35so I'm just stirring the absolute hell out of it.
35:3890 seconds,
35:39guys.
35:39I definitely dropped my pasta a little late.
35:41This is going to be down to the last second.
35:4560 seconds,
35:45guys.
35:46Plating?
35:47Plating?
35:47You're kidding me.
35:48He's like,
35:49me,
35:49plating.
35:50I must have,
35:50like,
35:51missed his initial two minutes.
35:52You got to go,
35:53Ryan.
35:53Ryan,
35:53you got to go,
35:54man.
35:54He just got the pasta out.
35:56Oh,
35:56no,
35:56no.
35:57Oh,
35:57God,
35:57no.
35:58It did not look like it was fully cooked.
36:0045 seconds.
36:02I couldn't have pictured this day to go down the way it has.
36:06This will not be my last cook.
36:07I belong in this competition,
36:09so I'm staying here.
36:1520 seconds to go.
36:18Keep it going,
36:19guys.
36:19Go,
36:20go,
36:20go,
36:20go,
36:20go.
36:245,
36:244,
36:253,
36:262,
36:271,
36:28and stop.
36:30Well done,
36:30there we go.
36:31Okay,
36:32good job.
36:34Naisha,
36:35Richard,
36:35welcome back.
36:37Four incredible dishes.
36:39They absolutely cooked their hearts out.
36:43Incredible.
36:44Let's start off with this.
36:45This is, uh,
36:45the Thali's dish,
36:46and chicken bits.
36:47There's some creamy spinach at the bottom,
36:49tomato ragu,
36:50with crispy chicken skin on top.
36:52This is what Next Level Chef is all about,
36:58right?
36:58Using the byproduct,
36:59right?
36:59You transform that chicken skin into almost like a chicharron.
37:03Really smart.
37:04Um,
37:04I just wish that the sort of ragu on top had a different textural contrast against the cream
37:10spinach.
37:11Both eat a little bit,
37:12almost mushy.
37:13Spinach's really sumptuous and rich.
37:15Chickens cook beautifully.
37:17But I know you were desperate for a start,
37:18and it does need one more component there to stop it from colliding,
37:21because all the texture's the same.
37:24Um,
37:25second dish,
37:25this was, uh,
37:26Ryan,
37:26he grabbed beef strips and did his interpretation of almost like a beef stroganoff.
37:35Yeah,
37:35listen,
37:35it was a risky move to do pasta,
37:38especially after the last one,
37:39but that reminds me of,
37:41like,
37:41my mom's comfort cooking right there.
37:43Brandon did a take on a sort of Asian salad.
37:47This was done with pressed ham,
37:49fried,
37:49and then fried an egg.
37:55Yeah,
37:55tough ingredient with the pressed ham,
37:57right?
37:57Carries with it a lot of salt.
37:59Did a good job taking that salty ingredient,
38:01working in the sweet chili with it.
38:03Yeah,
38:03listen,
38:04it's a really creative salad.
38:05It's a good dish from a canned,
38:07processed meat.
38:09Megan went down a beautiful Mediterranean route,
38:11grilled romaine lettuce,
38:13crispy salmon with this wonderful tomato relish.
38:16It's an odd presentation,
38:17but grilled salad,
38:19that can be really,
38:20really challenging.
38:21I love that you didn't grill it too much,
38:22and you got enough acidity and spice in this dish.
38:25You took a few ingredients and you elevated them,
38:27but opposite of last cook,
38:29I would have loved to see the fish season ever so slightly more.
38:33It's a 25% shot for any of us to go home.
38:37I am just praying that it's not me.
38:40We've got a very difficult decision to make.
38:43We need a moment,
38:44please.
38:45Excuse us.
38:48Good job,
38:48everybody.
38:51Thank you,
38:52guys.
38:52The grilled romaine?
38:53The grilled romaine?
38:55It looks a little odd.
38:56Listen,
38:56we're not talking about a beautiful filia salmon.
38:58There were scraps of salmon.
38:59Absolutely.
39:00And then Natalia's chicken.
39:03Here's the thing,
39:03it was tasty,
39:04but cream spinach and sort of an Italian chicken.
39:08She cooks Latin-inspired food.
39:10You know,
39:11we've seen that from her in this entire competition.
39:13She's stepped out of her company.
39:14This is a hard one,
39:15you know.
39:15This is a real hard one.
39:17You want to agree with something?
39:18Yes.
39:19Yeah.
39:21Talk about saving the best to last.
39:23Four exceptional dishes.
39:25Now,
39:25three will remain.
39:26Even one of you will be leaving this competition for good.
39:32First individual who's earned their place in the basement.
39:40Brandon.
39:45I got to fight my way back up to the top from the bottom,
39:48but I know I can do it.
39:50This is the biggest opportunity in my life,
39:52so.
39:54Joining Brandon in the basement,
39:56congratulations goes to.
40:03Ryan.
40:05Thank you so,
40:06so,
40:06so much.
40:07It's just the biggest sigh of relief.
40:10I'm hella proud.
40:11Like,
40:11I did that for my baby girl,
40:13my beautiful girlfriend.
40:14Having those odds against you,
40:16this close to leaving,
40:17it's lit a new fire inside of me.
40:19Which means Megan
40:20and Natalia.
40:21And Natalia.
40:23Sadly,
40:23one of you
40:24will be going home
40:26tonight.
40:30The final individual joining
40:32Brandon and Ryan
40:33in the basement
40:34is
40:35Megan.
40:39Congratulations.
40:40Natalia,
40:44we've enjoyed having you.
40:46It's been the best experience.
40:48So honored to be here,
40:50really.
40:51You know,
40:52it's really commendable
40:53what you choose to do,
40:56taking care of your family,
40:57like,
40:58the way that you do.
40:59It's really,
41:00um,
41:02honorable,
41:03you know?
41:05Everything that you
41:07have cooked,
41:08you have cooked
41:09from your heritage
41:10and your heart
41:11and your soul.
41:12And,
41:13um,
41:13you know,
41:13we respect that.
41:15You should be so proud
41:16of yourself.
41:17I'm very proud.
41:17Been honored to coach you.
41:19Yeah.
41:20Please say goodbye
41:21to your friends
41:22and head to the elevator.
41:24Love you, baby.
41:25Oh, my God.
41:27Oh,
41:28This competition
41:33is the hardest competition
41:34and I wouldn't trade this
41:37for anything in the world.
41:40I live and breathe food
41:41and I'll continue to do so.
41:47Oh, man.
41:52Well done.
41:54Man.
41:55That was tight.
41:57Dust yourselves down.
41:58Yeah.
41:59You now have
42:00a place
42:01in this competition
42:02as talented individuals.
42:04Yes, chef.
42:04Well, we see you next time.
42:06Oh, ho.
42:09This competition
42:10is the hardest competition
42:12and I wouldn't trade this
42:15for anything in the world.
42:17I live and breathe food
42:19and I'll continue to do so.
42:21Oh, man.
42:22Oh, man.
42:30Well done.
42:31A place in this competition
42:33as talented individuals.
42:35Yes, chef.
42:35When we see you next time
42:37when we see you next time
42:37it's going to be
42:38the most compelling
42:39thing.
42:40I'll see you next time.
42:41I'll see you next time.