Next Level Chef Season 4 Episode 1
Next Level Chef S04E01
#BeyondParadise
#PrimeUSTV
Next Level Chef S04E01
#BeyondParadise
#PrimeUSTV
Category
😹
FunTranscript
00:01After three relentless seasons.
00:03Whoa!
00:04They're fighting.
00:05This is not next level cooking.
00:07The world's toughest culinary competition just got tougher.
00:13Season four, we're looking for fire.
00:18Holy .
00:19Each week, these chefs will be battling
00:21to level up in an epic three-level proving ground.
00:28Go, go, go!
00:29Those cooking on the top level
00:31will get the first pick of ingredients.
00:33Porterhouse, lamb rack.
00:34Knocks the towel down in the basement.
00:36You'll have to make do with what's left.
00:38Chunks of beef liver.
00:40The chefs are hungrier than ever.
00:42Watch it.
00:43This next level chef, I can burn this baby down.
00:45And for the mentors, the gloves are off.
00:48We should team up.
00:49Gordon will never suspect it.
00:50An alliance.
00:51It could be third time loser.
00:52You sure he don't want help?
00:54I'm taking Gordon down this shift.
00:55They am done being the nice guy.
00:57Give us your best shot then.
00:58I'll take the hit, but I'm not your punch bag.
01:01And when I come back, trust me, I come back fighting.
01:03Yes!
01:04Because winning isn't everything.
01:05It's the Super Bowl, baby.
01:06Game time.
01:07It's the only thing.
01:08I'm cooking for my boys.
01:09They're the reason for everything I do.
01:11I have to make it to the top.
01:12If you're on my team, be ready to win.
01:14Feisty Blaze.
01:15Tonight, welcome.
01:18It's the first of three grueling auditions.
01:21Just to make it onto one of our teams.
01:24Welcome to our world.
01:26Stop plating.
01:27Stop plating.
01:28Hands up.
01:28With the one year mentorship and a quarter million dollars
01:31at stake, who can rise to the top?
01:34I'm like, the only therapist is going to make so much money
01:38this year.
01:55Yes!
01:56Welcome, guys.
01:59Hey, guys!
02:00Me being, like, the youngest person ever to be on the show,
02:03I'm very intimidated.
02:04Woo!
02:04But at the same time, I want to just run over there
02:07and be like, hi, guys.
02:08What's going on?
02:10Hi!
02:11Welcome to the newest season of Next Level Chef.
02:14Are you guys ready?
02:15Woo!
02:18In this room are some of the best pro chefs,
02:21biggest social media stars, and most talented home cooks
02:25anywhere in America.
02:27Yeah.
02:30But almost half of you are
02:34won't even make it out of these auditions.
02:37Wow.
02:38Those of you who do cook your way to the very top
02:41will earn a chance of winning a life-changing check
02:45for a quarter million dollars.
02:46Yeah!
02:47Woo!
02:48Why wouldn't I be stoked out of my mind to do this?
02:51This is every chef's dream.
02:52On top of that, you've got a one-year mentorship
02:55with Richard Blaze, Nyesha Arrington, and myself.
02:59Losing my job, I have a wife at home
03:01that I want to do great things for.
03:02I have a family in the future that I want to start.
03:05I have a lot riding on this.
03:07You've already been selected from thousands
03:09of chefs across the country to be here.
03:11Prove that you belong in this competition.
03:13Absolutely!
03:14Come on, who'd like to go first?
03:16Pros!
03:17Pros!
03:18Pros!
03:19Today, we are starting with the eight amazing social media chefs.
03:28Ooh!
03:29Let's do it!
03:30Ha, ha, ha, ha!
03:32This is the Super Bowl, baby.
03:33So here's how it works.
03:34Eight of you will start in the basement,
03:36and after each cook, one of you will be eliminated
03:39until only five remain.
03:41Those final five will move on to the draft
03:43and become part of one of our teams.
03:46The eight social media chefs head the elevator.
03:48The rest of you will see you all back here very soon.
03:52Oh, my goodness!
04:00Showtime!
04:02Oh!
04:03Okay!
04:04All right, let's do this!
04:07Welcome to the dungeon!
04:09Social media chefs.
04:11First look, baby.
04:13There's one burner.
04:14The basement is as awful as you could possibly imagine.
04:17I'm wondering if I have to, like, light this?
04:19The tools they just purchased from the same thrift stores
04:21that I shop at.
04:22It's like my kid was cooking,
04:23and he, like, left this next to the stove.
04:25I'm looking for vintage, not, like, garbage.
04:28Any spankings today going on?
04:30Now, that's a whole other show.
04:32I didn't sign up for that one.
04:34Ah!
04:35Oh, my God!
04:38How are we feeling?
04:41Oh, my God!
04:43Why would my first dish that this man
04:45is ever going to watch me make
04:46be anything but the bottom kitchen?
04:48It's good for the plot, you know?
04:50Just like everything else down here,
04:52the Wi-Fi is terrible.
04:55This challenge came to me
04:57whilst I was scrolling through social media.
05:00There's a huge craving for late-night cooking.
05:03That's your first challenge.
05:05Having to get creative with leftovers
05:07to create a perfect midnight meal.
05:11That is nice stuff.
05:13All right.
05:14Midnight meals are my thing.
05:15I have a whole series on them
05:17where I'm just, like, eating midnight snacks.
05:19So I feel pretty confident with this one.
05:21Say goodbye to the eight-hour shoot.
05:23You've got 20 minutes.
05:24Whew!
05:25Welcome to our world.
05:26Line up, let's go!
05:27Let's do it!
05:28Oh, my gosh, you guys!
05:29Let's do it!
05:30Let's do this!
05:31Richard and Nyesha are watching.
05:33We are watching you, scouting.
05:35The platform is starting to move.
05:39Here it comes, here it comes.
05:41Oh, my actual God, what am I doing?
05:46Go!
05:48Let's go!
05:49Grab, grab, grab.
05:50Come on.
05:51Damn!
05:52A half an onion, leftover Chinese food?
05:55What is this, a tomato with a piece of mold on it?
05:58Everybody needs a protein.
06:00Chicken skin and some chicken?
06:02Guess that could go on an omelet.
06:04Fill up those aprons, come on.
06:05Oh, my God.
06:06They just swoop in and grab things from over you.
06:09I'm going to steal that.
06:10Watch it, guys!
06:11Hambone at the back.
06:12Good grab.
06:13Hambone and leftover eaten pie.
06:15Oh, it's okay.
06:17It's okay.
06:18Everything's going to be okay.
06:19Oh, my God.
06:20I focus in on that sausage meat.
06:23I'm like, baby, you're mine.
06:25Oh, but I got salmon scraps.
06:31Grab, grab, grab.
06:32That went so fast.
06:33Rice, well done.
06:34Let's go, guys.
06:35Your 20 minutes starts now.
06:36Let's go.
06:37This is crazy.
06:39Brr, brr, brr, brr, brr.
06:41Start getting motor up.
06:42My arm is so dead.
06:45I'm used to not using a lot of, like, machines,
06:48but, man, this is getting tiring.
06:50Bobby, what do you grab?
06:51Turkey neck.
06:52I got turkey necks.
06:53So I'm going to make a fritter and then build a sauce
06:56and probably a poached egg on top
06:57because breakfast is what I want.
06:58I love that idea.
06:59Kind of like, you know, that's like what I'm craving,
07:01like, late at night.
07:02You know, I'm used to staying up around, like,
07:03two or three in the morning.
07:04Bloody, I'm doing what?
07:05Editing.
07:06Editing.
07:07It takes forever to do these videos.
07:08Of course you do.
07:09Welcome back to another episode of Retro Recipes.
07:13I recreate mid-century American recipes
07:15so that you don't have to.
07:17You'll need 12 pairs of frog legs.
07:20A lot of them are pretty weird and terrible.
07:22Once you've tasted this, you'll never want to again.
07:27I live in South Florida with my girlfriend Keiko and my cat.
07:31Our house is literally a time capsule.
07:34Living in South Florida, it makes it really easy
07:37to actually get a lot of good vintage
07:39because that's basically where everybody goes to die.
07:41So, ready and ready.
07:44Oh, I'm sweating.
07:45What about y'all?
07:46This is my workout for the day, I think, honestly.
07:48Becca, what'd you grab?
07:50I grabbed a whole pie.
07:52Grab the pie.
07:53And then we have the ham bone here.
07:55Tough one.
07:56Yeah, so I think reconstructed ham pie.
08:00So you're going to take this pastry off of here.
08:01Get rid of the filling.
08:02Exactly.
08:03And then cut out a really nice pastry top.
08:04Exactly.
08:05Good, good, good.
08:06Get that in the oven earlier than later.
08:07Yes, yes, yes.
08:08We're going to halfway.
08:09Guys, eight minutes down, 12 minutes to go.
08:12Keith, you bringing those flavors?
08:14Try.
08:15Right, Keith, give us the insight.
08:17What are we doing?
08:18I'm actually going to make me a chicken omelet.
08:19Wow.
08:20These pans were sort of non-stick back in 1985.
08:23How are you going to get that omelet flipped
08:25and make sure we're going to make it happen?
08:27A chicken omelet?
08:28The basement isn't the place for it.
08:31You've got a bit more space in this kitchen.
08:32You have the food truck, right?
08:34Yeah, slightly.
08:37I went from cooking in my mom's kitchen
08:39to going viral on social media,
08:41now to going crazy on a food truck.
08:44All right, Kim, your order is ready.
08:46I put art on a plate.
08:48So a quesadilla.
08:50My God, trying to go quesadilla crazy.
08:53I grew up in Watts.
08:55That's where I was born and raised.
08:57It's considered the South Central area in Los Angeles.
09:00Watts is a beautiful place,
09:01but it's a place not to play with either.
09:03Watts is not a place really known for its food.
09:05So to know that any time you talk about food in Watts
09:09that my name's going to come up, that feels marvelous.
09:12Love the sound of this omelet.
09:14Elevate this thing.
09:15Yes, sir.
09:17Mmm.
09:18A little smokiness.
09:19Love that for me.
09:20Meg, what did you grab?
09:21What was that?
09:22I grabbed sausage.
09:23Mmm.
09:24And I'm going to do kind of like a ground sausage ragu.
09:26I would eat this at midnight.
09:27I hope so.
09:28I don't say up till midnight, but.
09:29Keep it going.
09:31Oh, this is getting too hot.
09:34Elena, what did you grab?
09:36Salmon scraps and the leftover rice.
09:38Would you make a kid's meal out of this?
09:41Yeah, I would absolutely make a meal.
09:43But I think this would probably be for my husband.
09:45Love that.
09:46Hello, hello.
09:50My kids don't think I'm cool.
09:52They think mom's just some old lady cooking.
09:55She's not doing the trends, you know, like this.
09:58So, yeah.
10:00Okay, so I've got some leftover pasta.
10:03We're going to transform that today.
10:05My specialty is revamping leftovers.
10:07Hot, hot, hot.
10:09When I first got on TikTok, it was a young kid's app.
10:12But TikTok has changed.
10:14We're a lot older now.
10:16That's why I don't dye my hair anymore.
10:17I'm such a weirdo.
10:20I'm going to kind of make like a little bit of like an arancini ball.
10:24Arancini traditionally made up with leftover risotto.
10:27This is a short grain rice.
10:29You are correct.
10:30Thank you for that.
10:32Leftover rice.
10:34Gift.
10:35To me, the dish is right in front of you.
10:36It's salmon fried rice.
10:38Jeff, tell me about the dish.
10:39What are you doing?
10:39I'm going to be making some late-night nachos with frozen tilapia.
10:43The kind of thing you'd serve to your son?
10:44It's a late-night snack, so it's more for me.
10:46Time.
10:47Eight minutes to go, guys, okay?
10:49No, no, no.
10:51Right, Misty, what did you grab?
10:53I'm from the catfish capital of the world in Mississippi.
10:55Love that.
10:56But this is a first for me, cooking it with rum.
10:59Let's see if I can make some magic.
11:05I'm a professional magician sharing the stage with my husband.
11:09Our magic show took us to 85 different countries, and then the pandemic shut all the theaters down.
11:15Our entire livelihood was paused, but I saw it as an opportunity.
11:20Here we go.
11:21So I thought, all right, let's learn how to cook.
11:23Let's put this in front of the world to see.
11:25And sprinkle magic into our recipes as well.
11:28And we're going to add some olive oil to our sauce because that is the base of a good sauce, but you don't have to just use olive oil.
11:34Our following has grown exponentially.
11:36It's crazy to see how much fun people are having with the combination of magic and cooking.
11:41We're going to make a champagne for Blanc sauce.
11:44Woo!
11:45All right, Mississippi, let's see if I can bring it home.
11:48Five minutes to go.
11:51Create something magic on those plates.
11:54Who do you like?
11:55I like that Bobby's got his head on a swivel.
11:57He's looking around the kitchen.
11:58Kind of cooking like a pro chef a little bit.
12:00He's very focused.
12:01How about you?
12:02Off the bat, Keith.
12:04Hot walking, hot walking.
12:05And I'm curious about Elena.
12:07Elena, start thinking of how we're going to elevate this thing.
12:12Where's the sauce?
12:14Is she crying?
12:19Looks like she's never worked with this amount of pressure.
12:22I don't think I have time to make a sauce.
12:23I wanted to do like a kind of butter sauce.
12:25Oh, my God.
12:26I'm like a chicken with his head cut off.
12:28Okay, I was aware of you about the sauce.
12:32Oh.
12:33Oh.
12:34You haven't got a sauce.
12:37It's like split-second thinking.
12:39What can I do?
12:40Squeeze lemon.
12:41Squeeze lemon.
12:42That's not a sauce.
12:43Elena, cooking with leftovers should be in your wheelhouse, right?
12:49That's my niche.
12:50I transform leftovers.
12:52I only have a couple of minutes left.
12:54So it looks like I'm just going to melt some butter and add a little salt and pepper.
12:58Throw in my lemon.
13:00Yee!
13:02Oh, my goodness.
13:04That's what I said about the nonstick.
13:06They were nonstick back in 1986 when Richard Blaze started growing his hair high.
13:10It's like big brother Gordon.
13:14Blaze, you feeling comfy down there?
13:16I don't want to say it, but it could be third time loser.
13:18I am sick and tired of getting noogies in the corner while mom's looking the other way.
13:23I think this is the year that we team up somehow.
13:27Some sort of alliance and we just kind of go after Gordon together.
13:30You know what I mean?
13:31Gordon will never suspect it.
13:32An alliance.
13:33He tried to steal Jonathan from me in season one.
13:36That's right.
13:37Jonathan.
13:38Do you want to take this?
13:39Come on.
13:40And let's be honest.
13:41He's trying to steal the hairstyle.
13:43Does anyone need a ring light?
13:45If I can't beat him in the competition, we'll beat him at the hairdresser's.
13:50We are down to our last two minutes.
13:53Start placing, guys.
13:54I'm sorry.
13:56A late night meal.
13:58Sadly, one of you will be left in this placement.
14:00Make sure it's not you.
14:02Come on like that.
14:03Five, four, three, two, one, and stop.
14:07Hands in the air.
14:08Oh, my God.
14:10I need a shower.
14:15Richard and Aisha, welcome back.
14:19Yes.
14:20We asked these talented social media stars to create a late night dish.
14:25Let's start with Becca's deconstructed ham pie.
14:33Great example of something that you did inherit from the platform.
14:37It's something that you made homemade.
14:39Soul-hugging, comfort, exactly what you want to put you to sleep at night.
14:43Soul-hugging means next kitchen, right?
14:48Next up is Keith's.
14:51It's almost like a scrambled egg as opposed to an omelet.
14:54Listen, the omelet didn't work out because the basement is tough.
14:58The chicken's cooked beautifully.
15:00It's just a little bit all over the place.
15:02Yes.
15:02Next up, Jeff's.
15:04Crispy fish nachos.
15:10Yeah, I don't think I've ever had crispy fish nachos, but I'm glad that I have now.
15:15I got to say, way to transform a fish stick.
15:19They work really nicely here.
15:20Next up, Asian glazed wings, cooked by Jake.
15:25Wow, this really reads midnight snack, right?
15:28It's that craveable moment that you want after a long day.
15:31Jake, I like them.
15:32That glaze and that sauce is really delicious.
15:35Next up is ground sausage ragu, cooked by Meg.
15:39A great example of a midnight meal.
15:42It's a one-pot sort of thing that you just want to keep eating again and again.
15:46Next up is Misty.
15:48This is a crispy catfish ramen.
15:50Richard, how was that for you?
15:52I really, really like the broth.
15:54It's almost like you had the flavor pack with it, which is a good thing.
15:58And then this, Bobby's turkey neck fritters with a poached egg, which is, yeah, they're good.
16:04Hell yeah.
16:05That's how you get a bunch of social media chefs excited.
16:08All you got to do is get our phones out.
16:10Cut an egg.
16:11The glamour shot.
16:13The egg is spot on.
16:15Great job.
16:16Bobby, I'll be honest.
16:17I thought this was the most difficult grab.
16:18It's really good.
16:19And then getting a bun beyond with a poached egg, that just gives it that coat of arms.
16:22Thank you, chef.
16:24This is a salmon arancini by Elena.
16:28Sadly, no sauce.
16:30Please like it.
16:31Just like it.
16:32Just take one taste and please just tell me it's okay.
16:34Arancini, one of my favorite foods.
16:37You know, listen, I think it needs some sauce.
16:39Yeah.
16:40It's a shame it's dry.
16:41I'm glad you utilized the skin to give it, you know, personality.
16:47Right.
16:48Richard, Naish, and I need a very serious moment.
16:50Hey, girl.
16:52Here's the basement.
16:53How are you home?
16:54You ain't told you weren't thinking that.
16:56Got the mishaps.
16:57Why would you do an omelet with no nonstick pan?
16:59Chalk it up to nerves, maybe?
17:00And that arancini.
17:01Poor execution.
17:02These are tough conditions.
17:07Okay.
17:08One of you are remaining down here.
17:10The first three individuals that have earned their way into the middle level.
17:15Jeff, Bobby, and Becca.
17:20Well done.
17:21Good job.
17:22Congratulations.
17:23Head into the elevator.
17:26Oh, my God.
17:30The next three, Meg, Jake, and Misty.
17:36Congratulations.
17:38Oh, my God.
17:39That was amazing.
17:40I'm just glad to be out of the basement.
17:42Keith and Elena, sadly, only one of you can enter into the elevator.
17:51And the other one, the journey ends now.
17:55The final person moving forward is Keith.
18:03Congratulations.
18:04Make your way to the elevator.
18:06Elena, the concept of the dish got to the better of you tonight.
18:11Now, continue.
18:13Lighten us all up with the fun, family-inspired recipes that you cook beautifully.
18:19Good luck.
18:23Challenge one.
18:24Done.
18:28I'll never stop.
18:29This is my passion.
18:31At 53 years of age, you have to fail a lot.
18:34And so this is just another bump in the road.
18:36But, boy, was this a glorious bump in the road.
18:43Here we go.
18:45Good luck.
18:47Oh, look at that.
18:49Oh, so much nicer.
18:50Oh, my God.
18:51Wow.
18:51All right, listen, a proper industrial kitchen.
18:53Everything that you need and nothing more.
18:55What a game changer.
18:57This is my home kitchen right here.
18:59Feels like shopping.
19:00I feel so at home on this level.
19:02Way better to get in that basement.
19:03I never want to go to the basement again.
19:04Now, as social media chefs, it's all about followers and likes and emojis.
19:12So, listen, you'll have 20 minutes to create an eye-catching viral dish.
19:17No pressure.
19:18I don't know what the secret ingredient is to going viral.
19:22Line up on the wall.
19:23I just know that if it's not going to look good, people are going to keep scrolling.
19:26Here we go.
19:27When the light goes green, we're off.
19:31Here it comes.
19:32Create a viral, visually stunning, and delicious dish.
19:38Go.
19:39Oh, my God.
19:40All right, let's get up there, okay?
19:42I see that steak, and then there's somebody else's fingers there, but I don't know who they are, but I'm not letting go.
19:47Our fingers are just mashing it so much.
19:50I don't think that I want that anymore.
19:53Like, you can have it.
19:54So, I grab the snapper instead.
19:56Definitely not my first pick.
19:58I see beet powder.
19:59I see purple cauliflower.
20:00I see these chicken tenders.
20:02Like, nobody is getting my chicken tenders right now.
20:05You can grab it.
20:07It's yours.
20:08Let's go, social media chefs.
20:11What the ?
20:12Your 20 minutes starts now.
20:14The chance of making a viral sensation in 20 minutes is bloody hard.
20:17Usually going for millions of legs.
20:19Today, they have to go for three solid legs.
20:21Chicken in a pocket?
20:22Like, oh, no.
20:23Where's the rest of my chicken?
20:25Is it in one of those pockets?
20:26I think it fell out when I jumped.
20:27I jumped up, and I bumped on something, and everything kind of flew.
20:31Oh, man, dude.
20:33They fell in the basement.
20:34They fell down here.
20:36I've lost about 75 or more percent of my dish.
20:40You got one chicken tender.
20:42How do you make a viral dish with no ingredients?
20:45Oh, man, dude.
20:48They fell in the basement.
20:49They fell in the basement.
20:50What are we thinking about how to make that viral?
20:52Yo, I think I'm going to do something like a schnitzel and then like a schnitzel tender.
20:57So you're going to pound it out to try and make it one piece?
20:59Yes, sir.
21:00I am not feeling great about this, but I'm not going to let that sink in.
21:03I'm going to mallet this out.
21:04I'm going to bread it and turn it into a schnitzel, basically like fried chicken.
21:08And what makes sense to me with a schnitzel is more German food like a schnitzel.
21:11It's like a type of pasta dumpling.
21:13I got to deliver this.
21:15You're going on it, okay?
21:16Thank you, chef.
21:17Jake?
21:18Yes, sir.
21:19How are we doing?
21:20Okay.
21:21Doing amazing. We're going back home.
21:22My mom is from Israel and I grew up eating a lot of Mediterranean flavors,
21:24so we're going to spice this lamb real nice.
21:26Being a trial doctor obviously had its pros and cons.
21:29I played Adam Sandler's older son in Grown Ups 1 and Grown Ups 2.
21:33Then when I got older, I had a really hard time getting work.
21:37There weren't any auditions to be had.
21:39And I was in need of a creative outlet.
21:41I was inspired by the cooking content that I was seeing on social media.
21:45And I wanted to see if I could do it.
21:50Just kind of snowballed from there.
21:51It's marrying the two.
21:53Entertainment and my passion for food and cooking.
21:56Chili Chris!
21:57It feels good to have found that confidence after so much time.
22:00How are you going to make it visually stunning?
22:03Do some zucchini medallions and then fry this eggplant.
22:06I like it. Go, go, go.
22:08Eight minutes down.
22:09Come on.
22:10Whip, baby.
22:11Let's get my bacon cooking.
22:13Misty, the steak, get that cooking in a couple of minutes, right?
22:16Because you want to cook and you want it to rest.
22:18Yes, Chef.
22:19I have had individual dishes that have had over a hundred million views.
22:23Steak is always something that would go viral more often.
22:26And I know I know how to cook steak.
22:28All right, Jeff.
22:29I'm going to actually be making some bacon-wrapped shrimp on top of noodles that I'm going to fry.
22:34You're going to blow people's minds when you fry those rice noodles and you get all of that texture.
22:38So smart.
22:38How are people actually making this at home?
22:40It's kind of a viral sensation with these sun.
22:42Mm-hmm.
22:45ASMR.
22:46Videos where you don't talk and you make sounds.
22:50We started our channel eating as many crunchy things as possible.
22:54And it got to the point where we're like, why don't we cook some of this stuff?
23:00Ever since I was young, the one thing I was sure about was I wanted to be a father.
23:04I want the kids to look up to me and be like, you know, he's done what he's done for the family.
23:09But he's also cool, but funny.
23:12My dad's the next level chef.
23:14With Gordon Ramsay.
23:18Halfway done, everyone.
23:19Halfway done.
23:22Keith, you're almost too calm for me.
23:23We'll make my pork sirloin.
23:25I want to cream up some rice.
23:26Pork and rice.
23:27Pork and rice.
23:28We don't have to complicate it, okay?
23:30You're good.
23:31You're dancing.
23:32You're smiling.
23:33That's a good sign.
23:34Okay, Becca.
23:35Where's the color going to come from?
23:36The beets and the red peppers that are roasting in the oven right now.
23:38Okay.
23:39You're going to use the fusilli?
23:40Yes.
23:41You're cooking the fusilli?
23:42I'm going to do a pasta.
23:43And then I have...
23:44Richard Blaze is like a golden retriever.
23:46He just like gives off good energy.
23:48Okay, I like how you scored the fish, Becca.
23:51He was like, what are you doing?
23:52He was like, what are you doing?
23:53And I was like, uh, pasta.
23:55Right, right.
23:56You know, a fresh color.
23:57Yeah, exactly.
23:58It's like an instant color.
23:59Make it really bright, yeah.
24:00Sounds good.
24:02I can't talk to you right now.
24:03The snapper can come out.
24:04You want to wilt the bok choy just a little bit.
24:08Ah, that's a lot.
24:09Meg, what do we got going on over here?
24:11I like the visual there.
24:12I'm going to do a turmeric fish and coconut milk.
24:14Are you like a health food chef or something like that?
24:15I am.
24:16Okay, that's what it is.
24:17Anti-inflammatory.
24:18Yeah, you're not going to be worried about inflammation
24:20if you don't make it to the top, okay?
24:21Okay.
24:22I love that.
24:24Action!
24:25Hi, and welcome to my kitchen.
24:27I'm not always creating healthy recipes.
24:29I have something for everybody.
24:31This is what a typical morning looks like for us in the van on a weekend.
24:35I love nature.
24:36That's why I live in the van out west in the winters, because I need sunshine and warm.
24:40We do about five months on the road.
24:44My kitchen is bare minimum.
24:46But there's something magical about cooking in the van.
24:49I mean, we would park at the beach in San Diego and open up the back doors, and I'm cooking
24:53dinner while the waves are coming up.
24:55Good job.
24:57Tightly with you.
24:58Yeah?
24:59We don't have room.
25:00We're going to wipe this off.
25:04Time check.
25:05Six and a half minutes left.
25:07Okay, should I get that steak on?
25:08Yes.
25:09Okay, listen.
25:10You eat with your eyes first.
25:11Keep the colors going.
25:12You're kidding me over here, dude.
25:14That's viral, dude.
25:15That's viral right there.
25:16It's not hot enough for me.
25:18Can you hear it?
25:19No, not yet.
25:20Okay, so wait.
25:21Not yet.
25:22Get the meat on already.
25:23Wow.
25:24Four minutes left.
25:25So you should be thinking about what this plate's going to look like.
25:27It looks like a tornado came through there, Jake.
25:29I know, I know.
25:30Is it a delicious tornado, I hope?
25:32Absolutely.
25:33The most delicious tornado you ever tried.
25:36Misty, the pan is hot, right?
25:38Yep, yep.
25:39It's got a good fear on it.
25:40I almost started to fire there.
25:41No, there's not enough heat in that pan there with Misty.
25:43So that steak's going to go gray.
25:44Poor fat.
25:45It's rare, it's rare, it's too rare, too rare, yeah.
25:48Oh my God, let's roll.
25:50Don't black out on me.
25:51We're going to get through this.
25:52What you doing, Misty?
25:53Bit off more than I can chew here.
25:54Two minutes left, it's time to plate.
25:57Yes, chef.
25:58Do you need another plate?
26:00Uh, no, I got it, it's all right.
26:02That's not beautiful.
26:03That's a lot, I know.
26:04It's not beautiful.
26:05What is that?
26:06Looks like a cow pack.
26:07How about when a mentor says, do you need something?
26:09It usually means yes.
26:10Yes, absolutely.
26:11Okay?
26:12One viral portion.
26:13Keep the colors going.
26:14Five, four, three, two, one.
26:19Stop plating, stop plating, hands up.
26:21Oh my God.
26:23Woo!
26:24Okay.
26:25Wow.
26:26Naisha, Gordon.
26:27Wow.
26:28Definitely some vibrant colors.
26:29Let's get that clear.
26:30Yeah, yes.
26:31It felt like I was in a viral moment.
26:32Yeah, I think Naisha and I were going viral in the green room.
26:36Screaming with these colors.
26:37Big moments.
26:38Okay, we're going to start right here.
26:39This is the bacon-wrapped shrimp on fried rice noodles.
26:42And this is cooked by Jeff.
26:43This is a viral dish.
26:44This is getting me to the top.
26:45I love the idea of the noodles, by the way.
26:46Creative.
26:47It does look a little bit weird.
26:48It's like sort of shrimp hanging on the end of a mop bucket.
26:49However, shrimp are delicious, smart move, protect them in the bacon.
26:54It's fun.
26:55I can see this visually being really stunning across socials.
26:58It's a little odd to eat, but it's a great bar snack.
27:00So up next, we have Meg's haddock curry coconut sauce with some crushed purple cauliflower.
27:04The coconut flavor that's coming through very vividly and pairs really nice with a white fish.
27:09Haddock's delicious.
27:10Definitely viral.
27:11Vibrant colors.
27:12Really smart.
27:13Well done.
27:14Thanks.
27:15So up next, we have Misty's Top Round Steak.
27:17It's fun.
27:18Can see this visually being really stunning across socials.
27:20It's a little odd to eat, but it's a great bar snack.
27:22So up next, we have Meg's haddock curry coconut sauce with some crushed purple cauliflower.
27:27The coconut flavor that's coming through very vividly and pairs really nice with a white fish.
27:34And a cauliflower beet puree.
27:38Visually, it does look a little bit weird.
27:40I just think it does need more color.
27:42It's an abrasive cut, so it can take a really nice sear and just let it rest.
27:46The puree's really grainy.
27:48Making purees, it's about how you're chopping that vegetable down, not too large.
27:52So next up is a red snapper cooked by Becca, and it is beetroot fusilli.
27:57Wow, it's bright.
28:00Snapper's delicious.
28:02Really good.
28:03That bright Barbie doll pasta.
28:05Well done.
28:07Next up is going to be pork loin with fried potatoes and a creamy dirty rice.
28:12Cooked by Keith.
28:16I love the blackened seasoning on there.
28:18Using two starches, the potato and the rice.
28:20Kind of a bit confusing, but pork cooked really nicely.
28:23I really hope this dish gets me to the next level, because I do want to experience that top kitchen.
28:28And go cook with Auntie Nyesha.
28:30All right, so next up we have Jake with Mediterranean ground lamb rice.
28:37There's a really good flavor on that lamb, but sadly the eggplant is undercooked.
28:43When you're up against it with time like that, slice them thinner.
28:46And a lot of great ingredients.
28:48And visually it's all over the place.
28:50I would have liked to plate it a little bit better for sure.
28:52I'm just hoping that it's not the worst dish.
28:55Okay, finally, we have a chicken tender schnitzel with schpatzel.
29:00Chicken tender schnitzel schpatzel.
29:01Yeah, say that three times.
29:03Chicken schnitzel schpatzel.
29:05Chicken tender schnitzel.
29:09Honestly, I thought you were pretty screwed when you dropped 75% of your protein of the dish.
29:15But you created some beautiful moments in this dish.
29:19This is super creative, Bobby.
29:21The taste on the chicken, delicious.
29:22Watching you from the green room, it's almost hard to believe you're not a professional chef.
29:26We have a fair amount to talk about for sure.
29:29We'll rally back in a second, okay?
29:31Definitely vile content.
29:32Right, they're vibrant.
29:33Stunning.
29:34It's like a rainbow.
29:35But some of the flavor profiles actually don't make sense to me.
29:38The top round, some strange colors going on there.
29:40Strange colors in the presentation.
29:43A very elementary level of presentation.
29:45I ran out of time.
29:46I was posing on the thing.
29:47The lamb, some really good ingredients there.
29:50But that eggplant is way undercooked.
29:52And then the plating really almost makes no sense.
29:54It's just confusing to me.
29:55I think it's air misty.
29:57Guys, gather around, please.
29:59The first two people who've earned their way to the top level are Meg and Bobby.
30:07Congratulations, Meg and Bobby.
30:09That's a Cinderella story.
30:11I lost everything I had and somehow ended up in the top two.
30:13The chicken's Cinderella story.
30:17The next three people who are moving to the top level are Jeff.
30:24Becca.
30:26Keith.
30:28Hallelujah.
30:29Well done.
30:30Join your colleagues in the elevator.
30:31Good job.
30:32Well done.
30:33Jake, Misty.
30:35That means one of you will not be joining us on the top level.
30:40You both struggled a little bit.
30:42Having to cook with the visual in mind first is really, really tough.
30:45The last person who's moving to the top floor is...
30:55Misty.
30:56Congratulations, Misty.
30:57You can join your colleagues in the elevator.
30:59Jake, some of the flavors got away from you.
31:00The eggplant's not cooked.
31:01But there's a great dish in here.
31:02And I know that you're a really, really incredibly talented cook.
31:04Listen, keep that head up.
31:05Always.
31:07Being a part of this has been amazing.
31:09It's not the first no I've gotten and it's not the last.
31:11You ready?
31:12Let's go.
31:13Let's go.
31:14Let's go.
31:15Let's go.
31:16Let's go.
31:17Let's go.
31:18Let's go.
31:19Let's go.
31:20Let's go.
31:21Let's go.
31:22Let's go.
31:23Let's go.
31:24Let's go.
31:33Here we go.
31:34Final cook.
31:35Top level, baby.
31:36You earned it.
31:37Good luck.
31:39Wow.
31:40Get in there.
31:41Check it out.
31:42Look around.
31:44It's like you stepped into a piece of heaven.
31:50For your final challenge, prove that you belong in this competition
31:55by creating a next-level dish.
31:58Got it.
32:00Okay, show Gordon, Richard, and myself
32:02why we want you on our teams.
32:04Let's go, line up.
32:06We're this close to making it to the top 15,
32:09so the pressure is on.
32:10Breathe.
32:13Earn your way into the draft.
32:15Here you come, guys.
32:17Go! Go, go, go, go!
32:19Oh, oh, oh, oh, grab a protein.
32:21As soon as I got to the platform, I felt my legs start to just do-do-do-do-do-do.
32:25I said, no, don't do this.
32:27I ain't even grabbed a protein yet, but I'm still grabbing.
32:30I'm focusing on two things, the throw and my picks.
32:3415 seconds, guys.
32:35I'm gonna cry.
32:36This is such an intense grab.
32:38I mean, you got the best ingredients, anything and everything,
32:41so grab that really thick cut of chicken breast.
32:44Blue cheese.
32:45Go, go, go!
32:45Grab ingredients.
32:46Get back to your station.
32:47Organize yourself.
32:48Organize your thoughts.
32:49Keith, you good?
32:52No.
32:52What happened?
32:53I think I pulled something.
32:54Should I call for a medic?
32:56Honestly.
32:57Should I call a medic?
32:57No, I'm straight.
32:59I'm straight, chef.
33:00Be smart.
33:01My leg may be hurting, but no matter what, I'm not throwing the towel in.
33:04I'm not giving up on this competition.
33:0520 minutes starts right now.
33:07Let's go, let's go.
33:08Let's go.
33:09We are watching every move you make.
33:11Who'd you like in the basement?
33:12Bobby Shine in the basement big time.
33:14We're not doing light seasoning today, guys.
33:17What'd you grab, Bobby?
33:18So I grabbed the ribeye.
33:20Incredible.
33:20Get it hot, get it going.
33:22I'm watering this bitch.
33:24Big flavors.
33:27All right.
33:28Misty, how do you feel?
33:29I got swordfish.
33:30I'm comfortable cooking swordfish.
33:32Are you nervous?
33:33Yes.
33:33Take a breath.
33:34But I have some beautiful tomatoes and garlic.
33:36Beautiful tomatoes.
33:37What do you think about a citrus Dijon cream sauce?
33:39I think citrus and swordfish is a great pairing.
33:42I think Dijon cream starts to not make sense for me.
33:46Citrus Dijon cream sauce?
33:48What is she thinking?
33:49She's in trouble.
33:50Keep going, Misty.
33:51You got this.
33:51Citrus and butter and cream.
33:55All right, guys.
33:55You're four minutes down, okay?
33:57Yes, chef.
33:58Think about getting your proteins on.
34:01You got this, Keith.
34:02Keith, where are you taking us?
34:03Classic steakhouse.
34:04Got your New York strip here.
34:06Yep.
34:06With your asparagus and some garlic mashed potatoes.
34:08Okay.
34:09You got salt in this water?
34:11Salt in the water.
34:12Every opportunity is an opportunity for flavor.
34:15Relax your shoulders, right?
34:16Let it flow.
34:17Relax your shoulders?
34:19It's a yoga class.
34:21Lots of butter.
34:22Lots of butter.
34:23Meg.
34:24What's up?
34:25Wait till you tell me.
34:26What'd you grab?
34:27I grabbed cod, some marone mushrooms.
34:29Smart.
34:30Some thyme.
34:31I forage morels at home, so I'm pretty familiar with the ingredients.
34:34Amazing.
34:34Yeah.
34:35Wow.
34:36Good.
34:36Meg's a little.
34:37Oh, okay.
34:38Slow and slow.
34:43How are you feeling, Becca?
34:44What protein did you grab?
34:45The scallops.
34:46Nice.
34:46So are you building a sauce with this?
34:48I'm going to do a hoisin sriracha type glaze.
34:51Sounds incredible.
34:52Sort of Asian root?
34:53Exactly.
34:55Asian influence is like ingrained in me.
34:58I put soy sauce in pretty much everything.
35:01So soy sauce is not on the platform.
35:02We might have an issue.
35:03This is going to help our chicken nuggets get really nice and crunchy.
35:07Crispy?
35:07Crunchy?
35:08I run Bites with Bex on TikTok, and I also am a full-time luxury travel planner.
35:13And when I go to different countries, I try to take cooking classes, and that really helps
35:19inspire some dishes for my social media.
35:21Just want a little bit of Dijon.
35:23My little bit looks like a lot of it.
35:25I've never been to culinary school, but social media will be sure to grade you.
35:28It takes a lot of balls to be a social media chef.
35:31All of those comments take it to heart sometimes.
35:36Come on, Becca.
35:38What'd you grab, Jeff?
35:38I'm doing a...
35:41Actually, I gotta go check on my chicken right now.
35:43I'm gonna be doing a...
35:44Take on the chicken katsu that's gonna be sitting on top of some broccolini, bok choy.
35:48Chicken katsu?
35:49Yes.
35:49So you pounded out the chicken as a katsu?
35:52I did not, actually.
35:53I kind of wanted it to be a thicker, whole, kind of a meatier piece.
35:56Well, think about that.
35:56If you're not really katsu, you're gonna pound out.
35:58You don't fry a chicken breast.
36:00Not just whole like that.
36:01I don't think he did anything to manipulate it.
36:03Just think about that, chicken.
36:04Okay.
36:04Watch out, watch out.
36:09Halfway down, guys.
36:10Ten minutes down.
36:12Yes, chef.
36:12Yes, chef.
36:13Perfect.
36:14Keith, you good, buddy?
36:16Yes, ma'am.
36:17Where are your potatoes, Keith?
36:19Right here, mashed up.
36:20How are you mashing them?
36:22Where am I swung?
36:23There's so many great tools here, chef.
36:24You are right.
36:25Grab a food mill.
36:25I'm so...
36:26Don't rush it, right?
36:27Yes, yes.
36:28Think about it.
36:28Yes, yes.
36:28Five minutes left, okay?
36:30Yes, chef.
36:31Remember, that's five minutes to get yourself into the draft.
36:35Come on.
36:36Keep it simple, students.
36:38Heat these potatoes.
36:40Be careful with that glaze.
36:41You don't want it to burn, right?
36:42Right.
36:43So the scallops are just about done.
36:45My ceiling is close.
36:46All right, guys.
36:47Two minutes left.
36:47Start plating.
36:48You got this, Keith.
36:50Beautiful next-level plates.
36:53Think about portion size.
36:54Think about finesse.
36:55I am sweating.
36:58Careful, careful.
37:0020 seconds.
37:01Bobby's going to have to go.
37:02Bobby's going to have to hurry up.
37:03Yeah.
37:03Get the food on the plate right now.
37:05Five, four, three, two...
37:09Bobby, Bobby, Bobby.
37:10Hands up, hands up, hands up.
37:19Shall we taste?
37:20Mm-hmm.
37:20We are going to start with Meg's seared cod,
37:24as well as roasted purple potatoes.
37:26The moment the judges are chewing your food
37:29is, like, the scariest thing ever.
37:31They're all just, like, you know, making them...
37:33Mm.
37:35You can't tell if it's good or bad.
37:37Cod's cooked beautifully,
37:38but the dish is not breathing.
37:40It needs to go on a much bigger plate.
37:42Good thing is it tastes better than it looks.
37:44Next up, we have a seared ribeye
37:48with braised fennel and spinach.
37:50This dish is cooked by Bobby.
37:54Ribeye is cooked beautifully.
37:56It's a really bright sauce
37:57against a fatty, rich ribeye.
37:59I think it's a really great choice.
38:02Next up, we have Jeff.
38:04This is a airline chicken breast,
38:07roasted asparagus,
38:08broccolini with glazed carrots.
38:10It's a very simple dish,
38:11especially just cooking the whole breast like that.
38:14I personally expect more than just dumped in a fry.
38:17Next dish is a seared swordfish.
38:20This is created by Misty
38:22with a citrus sauce, roasted tomato.
38:24It might not be super stunning to the eye,
38:31but flavor is delicious.
38:33Just be careful of that combination
38:34between the cream and the tomatoes,
38:36and it's good.
38:37But I'm a mentor, right?
38:38I want better.
38:39I don't settle for good.
38:41Next up, we have New York strip
38:42with mashed potato and roasted asparagus
38:45cooked by Keith.
38:46Steak seasoned beautifully.
38:48A little bit too rare in the center.
38:50It's slightly under.
38:51Potato's a little lumpy.
38:52I'm okay with that.
38:52It's a rustic dish.
38:53They're under-seasoned as well.
38:56Lastly, we have Becca.
38:57Right.
38:58This is a hoisin glazed scallop
39:01with mushrooms and roasted asparagus.
39:06I'm a bit of a stickler
39:07when it comes to cooking these things.
39:09Seared beautifully.
39:11I love the hoisin glaze.
39:12Good job.
39:13I am going to have on my gravestone
39:16scallops cooked perfectly, Chef Ramsay.
39:19Guys, please.
39:21You're going to take a minute.
39:23You know, this study for us
39:28is who can we mentor?
39:29Who's listening?
39:30Would you really come up
39:31to this amazing kitchen
39:32and throw a chicken breast in a fryer?
39:34I think he's coachable.
39:35Listen, I heard you talk to Keith,
39:37but he really, really was starving for sauce.
39:40I mean, he put that meat in a cold pan.
39:42It's scary.
39:43Saltfish, bizarre.
39:44I'm surprised.
39:45Garnished with the tomatoes.
39:46Yeah.
39:46Visually, it's from another planet.
39:49Guys, gather around, please.
39:52Before we reveal our decision,
39:54I want to show you what you're fighting for.
39:56The first person who has earned their place in the draft
40:13is Becca.
40:21The next person who has earned their spot onto one of our teams
40:24is Bobby.
40:29Bobby, Bobby, Bobby.
40:30The third person moving on to the draft
40:33is Meg.
40:37Wow.
40:39The fourth social media chef
40:42that will become a member of one of our teams
40:44is Jeff.
40:48Nice work, Jeff.
40:49That leaves two
40:51and only one spot left.
40:53The last person who has earned their way
40:55into the draft
40:56is
40:58Misty.
41:04Good job.
41:05Congratulations, Misty.
41:07Excellent job.
41:09Good job.
41:09Good job, guys.
41:11Good job.
41:11Keith, you battled up here.
41:13Oh, yeah.
41:14Right?
41:14Yes.
41:14Take that back to Watts.
41:16For sure.
41:17I am so proud of myself.
41:19I can come from each side of Watts
41:21all the way to Next Level Chef.
41:24Anything is possible.
41:26Farewell, gang.
41:28Much love and respect to everyone.
41:30It's going to be great.
41:31Take care, man.
41:32Come on.
41:36Take care of yourself.
41:39Well done.
41:40You are in the draft.
41:41Now, grab those unique chef jackets
41:44and we'll see you soon.
41:45Well done.
41:46Well done, well done, well done.
41:47Come on.
41:48Good job.
41:48Studying these auditions is exciting
41:51because propelling talent
41:52has been the foundation in my career
41:54and I'm back to win.
41:56Good job, guys.
41:57Congrats.
41:57I'm scoping out a few chefs.
42:00Amazing.
42:01I'm coming for you, Gordon Ramsey.
42:02And Richard Blaze,
42:03you better watch out.
42:04Congrats.
42:05Congrats.
42:05I got my eye on a couple people,
42:07but this year,
42:07I'm a wild animal in a corner.
42:09You guys, I'm shaking.
42:11I'm shaking.
42:12Amazing.
42:13Gordon and Nyesha
42:14should be concerned
42:15because, like,
42:15I'm up against it.
42:16I have to win this year.
42:18I'm sharing my phone.
42:19I want to take a picture.
42:20I know.
42:21Help me.
42:22I hate you.
42:25I know.
42:27I know.
42:28I know.
42:29I have to come.
42:30I know.
42:32I know.