Skip to playerSkip to main contentSkip to footer
Prime US TV
  • 2 days ago
Next Level Chef Season 4 Episode 10 ,
Next Level Chef S04E10

#NextLevelChef
#PrimeUSTV

Category

😹
Fun
Transcript
00:00The rest are heading to the basement.
00:01One will cook for the very last time.
00:03Salt.
00:03Natalia.
00:04That's been the best experience.
00:06Oh, man.
00:07And tonight, a unique Cajun celebration.
00:10Shrimp, that's what I'm rolling with.
00:12He needs the shrimp.
00:13I'm blutting.
00:14She went straight for the shrimp.
00:15She lied to me.
00:16She screwed me over.
00:17What's your biggest competition?
00:18Oh, Austin, for sure.
00:19Really?
00:19We are the friendliest competition.
00:21No hard feelings over there, Austin.
00:22No, not happening.
00:24They're burning.
00:25When it's brown, it's cooked.
00:26When it's black, it's .
00:30Welcome back.
00:31Good morning.
00:32Look at these talented individuals.
00:48Feeling good?
00:49Yeah.
00:50Just take a look at each other, because one of you will win a check for a quarter million
00:56dollars and that incredible exclusive mentorship.
01:00Understood?
01:01Yes, Chef.
01:02Yeah.
01:03It's getting ramped up.
01:04But you know what?
01:05I'm just getting more invigorated.
01:06I'm just getting more excited.
01:08I'm going to be in finals.
01:09I'm going to win this competition.
01:11And there's no doubt about that.
01:13Based on your performance last time, cooking on the top level today with me will be Austin
01:19and Beatrice.
01:20We all give Richard Blaze a big warm welcome back to the top floor.
01:24He's even got his best new suit jacket on, everybody.
01:26Come on.
01:27Yes, Chef.
01:28There you go.
01:30Very slick suit.
01:31You look so smart.
01:32Listen, I saved it for this moment.
01:34Good choice, Chef.
01:35Good choice.
01:36I've wanted to wear it the last five episodes.
01:38Finally, I get to wear this jacket in the top-level kitchen.
01:41Looks like you just got on the cover of a GQ shoot.
01:44Very dapper.
01:46Arnav, Bobby, and Becca.
01:50You'll be cooking with me in the middle level.
01:53I'm excited.
01:54And so that means Ryan, Brandon, and Megan, you're roughing it in the basement.
01:59You might be starting your climb from the bottom.
02:01But remember, the only direction to go is up.
02:04Exactly, right?
02:05Always.
02:06Now, ready for your next challenge?
02:08Yes, Chef.
02:09It's a big one.
02:10Why does it not?
02:11Do you know what?
02:12It's been so intense here.
02:13We're going to head somewhere a little bit more friendly, a little more relaxed.
02:17The Big Easy.
02:19New Orleans.
02:20Oh, my God.
02:21For a unique Cajun celebration.
02:25That's amazing, Chef.
02:26Let's get it.
02:27Who's been to New Orleans?
02:28Let's go.
02:29How beautiful is that?
02:30It's the best.
02:31Why have you all been to New Orleans?
02:33Is that a field trip?
02:34Like, is that something that we just do in sixth grade?
02:37Like, did I miss the memo?
02:39Cajun cuisine, it blends southern flair with French influence.
02:43It's humble, delicious, really down-home cooking.
02:46That's right.
02:47Now listen, it's about gumbo, jambalaya, po'boys.
02:50Nice.
02:51Like the music and the people, Cajun cooking is packed with personality.
02:55Your job is to transport us to Bourbon Street with your take on elevated Cajun cuisine.
03:00I am so amped about this because these are flavors that I love.
03:04These are flavors that I just, like, would love to eat any day of the week.
03:08Now, here's the good news.
03:09All of you got 30 minutes today.
03:11And I promise you, time is of the essence.
03:14Especially today, the chef who creates the best dish will not only move up to the top kitchen next time around, they will earn one of these.
03:25A next level chef time token.
03:29Oh.
03:30Okay.
03:31The winner of this incredible time token will have the option to add an extra 10 seconds exclusively to their grab from that platform.
03:42But if you're feeling really mischievous, you can take 10 seconds away from any other competitor.
03:50It's even better.
03:51Hell yeah.
03:52I'm absolutely using it on somebody.
03:53If I'm with Beatrice, she's getting it first.
03:55I need to humble her a little bit.
03:56She's getting a little too full of herself.
03:58Honestly, at this stage of the competition, you do want one of these at your disposal.
04:02It's a big advantage.
04:04And right now, every advantage in your sights, you need to grab.
04:09Yes, sir.
04:10Megan, can you hold that free, please?
04:11Absolutely.
04:12I'm joking.
04:13I didn't know that.
04:15That wingspan.
04:17Don't ask me twice.
04:18I'll be right there.
04:19I'll snatch that thing right out of your hand.
04:21You know, if I had that advantage with you two competing, absolutely taking 10 seconds from you going,
04:27Wow.
04:28Shoo.
04:29Shots fired.
04:30100%.
04:31I am older than you, and 19 Michelin stars in front of you, so I can have 10 seconds.
04:36Well, all better the reason to take the 10 seconds from you.
04:39I agree with you.
04:41Okay, so listen.
04:42Here we go.
04:43Beatrice, Austin, head to the elevator.
04:45You're heading to the top.
04:46Yes, chef.
04:47I'll meet you up there shortly.
04:49Good luck, chef.
04:51Beatrice, let's go, girl.
04:52Come on.
04:53Focus, Beatrice, and maybe relax a bit, Austin, okay?
04:54I'm just babysitting once more.
04:55We've got to get in that top kitchen energy.
04:56Oh, geez.
04:57Yeah!
04:58Let's go!
04:59Woo!
05:00We've got the rare, never-before-seen blue aprons on the top kitchen.
05:01You and me up here, baby.
05:02It's going to be so quiet, you can hear a mouse fart.
05:03Wait, what?
05:04All right, boys.
05:05All right, boys.
05:06I'm excited for this challenge.
05:07I just took a trip to New Orleans, and the amount of, like, fried food I had was literally
05:11every single meal.
05:12And so I can't wait for this challenge.
05:13I'm just babysitting once more.
05:14I'm just babysitting once more.
05:15We've got to get in that top kitchen energy.
05:16We've got to get in that top kitchen energy.
05:17Oh, geez.
05:18Yeah!
05:19Let's go, baby.
05:20Let's go, woo!
05:21We've got the rare, never-before-seen blue aprons on the top kitchen.
05:22You and me up here, baby.
05:23It's going to be so quiet, you can hear a mouse fart.
05:24Wait, what?
05:25I'm excited for this challenge.
05:26I just took a trip to New Orleans, and the amount of, like, fried food I had was literally
05:32every single meal.
05:33And so I can't wait to take it on.
05:35Whoa!
05:36I'm trying to get divorced from the basement, but it won't let me go.
05:40It keeps pulling me back.
05:41Swear, every time I come down here, the equipment gets more and more bent and messy.
05:47Freaking depressing.
05:48Have fun down there.
05:49Keep the place nice and neat.
05:50I'll keep it cozy for you.
05:52Let's go!
05:53Good luck, Jeff.
05:54Oh, here we go.
05:55Got to get a good handshake.
05:56Let's go!
05:57Ah!
05:58That's what I can do it!
05:59Chef Arrington, she is Southern.
06:02I know working with her down in the basement is going to be like finding gold.
06:06So what do we know about Cajun flavors?
06:08The Trinity.
06:09What is the Trinity?
06:10It's onion, celery, and bell peppers.
06:11And bell peppers.
06:12Warm flavors.
06:13Absolutely.
06:14You said it.
06:15It's really about those comfort vibes that we're trying to get, right?
06:16Yeah.
06:17Basement on three.
06:18One, two, three.
06:19To the top!
06:20Right, guys.
06:21How are you feeling?
06:22Good, how are you?
06:23We good?
06:24How are you feeling?
06:25Great, sir.
06:26Right.
06:27Let's talk about New Orleans.
06:28Think of the classic jambalaya and the gumbos.
06:30It's all about that graph.
06:31What are you thinking?
06:32I'm hoping for, you know, like chicken or fish.
06:35What if there was like a dozen frog's legs on there?
06:38Well, we could do it.
06:39We could do it.
06:40Might be a challenge.
06:41Never tasted them.
06:42Never cooked with them.
06:43They're delicious.
06:44They are delicious.
06:45Oh, my God.
06:46It, like, makes me sick thinking about it.
06:48Start thinking of pig's ears.
06:50Pig's face.
06:51Get yourself down in New Orleans.
06:54Hello, Chef Blake.
06:55How are we doing?
06:56Yes, good, Chef.
06:57Doing good?
06:58Get over here.
06:59Let's have a little chat before we get into it, right?
07:00What's in our mind?
07:01I have my favorite New Orleans dish.
07:03Yeah.
07:04Shrimp.
07:05Yakamine.
07:06It's like a spaghetti ramen-style Cajun street food.
07:08He needs shrimp.
07:09I'm plawin'.
07:10Do you have any thoughts going in before you?
07:12Yeah, I think I want to do, like, a duck breast.
07:13Okay.
07:14Thinking, like, upscale, but still Cajun.
07:16Got it.
07:17Okay, so line up at the door.
07:18Gordon!
07:19How are you doing down there?
07:20That jacket.
07:21Don't get any stains on there, okay?
07:22No blackening spice on the jacket.
07:23Good luck.
07:27Right, when it turns green, it is go time.
07:29Hey!
07:30Blazing speed.
07:32Go!
07:33Okay, protein.
07:34You got a ribeye up there.
07:35You got jumbo shrimp.
07:36That's a good call.
07:37Jumbo shrimp.
07:38Hell yeah.
07:39The psychiatrist went straight for the shrimp, which I told her I wanted.
07:42I'm grabbing the catfish.
07:43It's the next best thing.
07:44I thought I would sabotage Austin.
07:47All right, now how are we building our dish?
07:49Cajun spice mix.
07:50Yeah, and dewy sausage.
07:51Snatch!
07:52Because that is, like, the essence of Cajun cooking.
07:55It's the spice, the sausage, and the shrimp.
07:58If you can grab it, you can get it.
07:59Keep going.
08:00Yes.
08:01You got it?
08:02Okay.
08:03Um...
08:04Yo!
08:05A beautiful Cajun dish.
08:06Come on!
08:07I'm looking for frog's legs.
08:08Grab it.
08:09Snag it.
08:10Boom.
08:11I am so excited.
08:12Oh, man!
08:13Oh, I want a frog leg.
08:14Screw you, Bobby.
08:15Like, those frog legs were supposed to be mine.
08:17Alligator pieces.
08:18No shot in hell am I taking that.
08:19Oh, my God.
08:20I'm gonna cook something at least somewhat familiar.
08:22Pork belly.
08:23Everyone loves a good fatty pork belly.
08:24We'll take it.
08:25I don't think I've ever seen an alligator in real life before, but I think anything deep
08:30fried tastes good.
08:31Like, if there's anything Americans know, it's fat.
08:33Rib, guys!
08:34Oh, here.
08:35Hard enough?
08:36Yes, there we go.
08:37Oof.
08:38Well done, guys.
08:39Stay ready.
08:40Stay ready.
08:41Go, go, go, go!
08:42First thing I see is airline chicken breast.
08:45Ooh, nice grab!
08:46I see a ribeye.
08:47Ooh!
08:48Like, they screwed up.
08:49They let a little ribeye down to me.
08:50Crawfish.
08:51Good job.
08:52Crawfish.
08:53That's awesome.
08:54Ham hock.
08:55Ham hocks have an immense amount of flavor.
08:57I grew up eating ham hock and bean soup with my dad.
09:01This is prime time comfort.
09:04These guys left you way too much.
09:05Hell yeah.
09:06Amazing.
09:07Grab, grab, grab, grab, grab.
09:08Truly hoping to find filet powder, because without filet powder, gumbo and gumbo.
09:13But I don't see any anywhere.
09:15Cornmeal.
09:16Cornmeal.
09:17Chow chow.
09:18Peanuts.
09:19Incredible.
09:20Good job.
09:21Good job.
09:22You're good.
09:23Good, good, good, good, good.
09:24What's that?
09:25What is that?
09:26Feel leaves ground.
09:28Ryan picks up filet powder.
09:31That's the main ingredient in filet gumbo.
09:33Let's split that.
09:35Just my luck, right?
09:37Your 30 minutes starts right now.
09:40All right, guys.
09:41Let's kill it.
09:42Beatrice, you got a great grab right here.
09:45I'm going to make broken rice with the andouille sausage.
09:48I'm also going to make chocolate roux to kind of do like a jambalaya vibe with these shrimp
09:52and the andouille.
09:53One to two ratio of flour to oil, and you cook it until it looks like chocolate.
09:58Yeah, love it.
09:59I mean, you got all of the ingredients that you can ask for, right?
10:02I'm a little pissed off.
10:04Who's your biggest competition in this?
10:06Oh, Austin, for sure.
10:07Really?
10:08We are the friendliest competition.
10:09Oh, you're pissing me off.
10:11She lied to me.
10:12She screwed me over.
10:13I like competition, so there's no hard feelings over there, Austin.
10:16No, not happening.
10:17Cool off.
10:18Absolutely.
10:19Catfish is great.
10:20I think it will work, but I don't want anything to do with the other person that's in this kitchen.
10:25This is a game, but I'm not here to play.
10:31I'm ready to figure this out.
10:36Doing good, Austin?
10:37Yes, chef.
10:38I can never tell with you.
10:39You're like me.
10:40It's like, is he okay?
10:41Or is he about to lose it?
10:42A little of both, chef.
10:43Last cook.
10:44I formed a pack with Beatrice.
10:45Today, she went straight for the shrimp.
10:47Screwed me over.
10:48Five minutes down, chefs.
10:50You feeling good, Timeless?
10:51Good, yeah.
10:52I got my catfish over there marinating.
10:53I got a little hot sauce, buttermilk.
10:55Do you have any background with New Orleans Cajun cuisine?
10:57I have no background.
10:58I've been there a couple of times, and I ate until I fell asleep in the streets.
11:02You ate until you fell asleep in the street, or you drank until you fell asleep?
11:05It was a long day, let me tell you that.
11:07Inspired by Bourbon Street.
11:08Not smelling like Bourbon Street, okay?
11:10You got it, chef.
11:11Okay.
11:12Becca, pork belly.
11:13What a great grab.
11:14I'm going to go ahead and get them seasoned in like a bowl.
11:17Like a blackened kind of spice.
11:18I'm going to get them glazed in this maple.
11:20Love that.
11:21We're going to make whole cakes.
11:22Corn cakes.
11:23Yeah, I love that idea.
11:24Yeah, fat side down first.
11:25Okay.
11:26Look at that way down there.
11:27And then put your spice on there.
11:28You want to render that fat down.
11:29Okay.
11:30Chef Ramsay is cooking beside me.
11:32Dream come true.
11:33Really good.
11:34Chef, thank you.
11:35Well done.
11:36Well done, well done.
11:37Please stay with me.
11:38Right, Arnav.
11:39Alligator.
11:40Why alligator?
11:41Honestly, chef, I was going for frog legs, but that went too fast.
11:45Have I cooked the alligator?
11:46No.
11:47But, you know, looks like a fish, so I'm going to treat it like a fish.
11:49I'm just getting my batter on, so I'm going to drop them in the fryer.
11:52Be careful cooking that alligator.
11:54Yes, chef.
11:55Tenderize it in those spices first.
11:57Don't fry that too early, yes?
11:58Yes, chef.
12:04Frog's legs.
12:05I got the frog's legs.
12:06I want these, chef.
12:07Oh.
12:08Ribbit, ribbit.
12:09What?
12:10Ooh.
12:11Oh, my God.
12:12That thing was in a swamp.
12:13And you're going to cook it.
12:14What are you thinking?
12:15They actually do a little bit of a marinade first, I think, with the buttermilk.
12:18It's a really good way of tenderizing them even more.
12:21Thank you, chef.
12:22Frog's legs are delicious.
12:23They have, like, just this beautiful texture to them, and they carry spice really, really
12:27well.
12:28You got so excited about this Cajun challenge.
12:29Does that relate back to that influence of those books you got back at home with the retro?
12:33I just really love, like, the rustic approach of kind of Creole cooking.
12:36Yeah.
12:37And there's a lot of history.
12:38Yeah.
12:39And I love food history.
12:40Yeah.
12:41So, you know, this is really speaking to me.
12:42And how many cookbooks do you have?
12:43Oh, I've...
12:44I think at this point over four or five hundred cookbooks, you know?
12:47Seriously.
12:48Dating back to the 1950s?
12:49Dating back to the 1890s.
12:50Oh, I'm total nerd.
12:51Yeah.
12:52I spend my free time going to thrift stores and reading cookbooks.
12:55You know, it's like, I'm a total nerd and I embrace that.
12:58Guys, make sure this thing really does scream Cajun, right?
13:01Yes, chef.
13:02There's lovely New Orleans flair and that spice.
13:05Need to get these cupcakes going.
13:06Oh, my God.
13:07Over.
13:10Yeah, moving.
13:11Guys, 10 minutes down, 20 minutes left.
13:13All right, Brandon, what's your plan?
13:15Roasted chicken breast.
13:16Amazing.
13:17I'm gonna do a fried green tomato.
13:18Amazing.
13:19And I'm gonna build, like, a nice Cajun sauce underneath it.
13:22Incredible.
13:23Flip that just skid side and let it continue to cook.
13:25You are very excited about this Cajun cook.
13:27Damn right, chef.
13:28It's a huge challenge.
13:29That's love.
13:30That's my heart.
13:31100%.
13:34Megan, incredible ingredients.
13:36Crawfish and ham hock.
13:37I've never been to New Orleans, but family is what it's all about.
13:40Absolutely.
13:41And that's where I can go with this.
13:42Ham hock generally being used to flavor a dish, right?
13:43To flavor.
13:44I'm going to use the rendered fat into the lentils and add a little more extra flavor.
13:47I love that.
13:48So maybe the lentil-style ragu using the crawfish and the ham pot.
13:51Yeah.
13:52Megan, you are such a powerhouse.
13:53Thank you, chef.
13:54Ryan, ribeye in the basement.
13:56I know.
13:57I'm blessed.
13:58I'm really blessed.
13:59I worked at a steakhouse in the past.
14:00I would be banging out, like, 100, 150 steaks a night.
14:02Like, second nature to me.
14:04Filet, incredible.
14:05That's the base of a good filet gumbo, which my dad makes all the time.
14:09Incredible.
14:10Are you going to implement this flavor into your dish?
14:13No.
14:14Huh?
14:15What?
14:16Are you sure?
14:17I mean, I've personally never worked with that before.
14:20I'm not big into, like, cuisine cooking.
14:22Cajun's not really my wheelhouse.
14:24Filet powder.
14:25I've never seen that.
14:26I've never heard of that.
14:27I've got to be honest with you.
14:28I disagree.
14:29Maybe you can add that in a little bit later, okay?
14:31Taste as you go.
14:32Thank you, chef.
14:33I wish I had this.
14:41All right, Beatrice.
14:42You've never been to New Orleans, but you know that a Cajun roux starts with oil, not butter.
14:45Well, my dad's from Oberton.
14:46Okay.
14:47Louisiana.
14:48My dad would tell me these crazy stories growing up where he'd be hunting frogs, squirrels,
14:55snakes to bring home and put in his sauce piquant with his whole, like, neighborhood.
14:59Oh, yeah.
15:00Oh, yeah.
15:01So I'm definitely channeling him today.
15:0415 down, 15 to go.
15:05Yes, chef.
15:06Mid-round drop.
15:07You've got to run to the platform right now.
15:09Ooh, round two.
15:10Round two.
15:11Listen, guys.
15:12Cajun cuisine has its roots in French cooking.
15:14Grab one French ingredient to serve your dish.
15:16What do you think?
15:17Champagne and brie.
15:18Charcuterie's never going to hurt you here.
15:19We've got to grab something.
15:20It's going to go.
15:21I don't know what to grab.
15:22So I grab the creme fraiche.
15:23I'm like, that's probably going to be my best thing.
15:26Oh, guys.
15:27Mid-round drop.
15:28Quick.
15:29Mid-round drop.
15:30Cajun needs French ingredients.
15:32One ingredient only.
15:33I want the weird they've got on there because I know that that's where the flavor is going
15:37to be.
15:38Blood sausage, I grab that.
15:39One ingredient only.
15:40Grab one.
15:41Grab one.
15:42Ooh.
15:43I almost fell onto that platform for an on-dive, which doesn't sound super Cajun to me.
15:49Mid-round drop, guys.
15:52It's all about French ingredients.
15:55You can take one ingredient only, right?
15:57There's an incredible bread.
15:58Croissants.
15:59I am there.
16:00Saucy sans sec, right?
16:02There's pate.
16:03There's different cheeses.
16:05There's breads.
16:06There's some really nice sausage.
16:08One ingredient only.
16:09Go with the sausage.
16:11Nice, nice, nice.
16:12Butter, butter, butter, butter, butter, butter, butter, butter, butter, butter.
16:15Megan, what'd you grab from the mid-round drop?
16:17Ooh, that's going to add nice texture.
16:18Some croissant croutons, a little crunch.
16:20Get those cakes in that oven, yeah?
16:21I was going to do them on the stove and flip them.
16:22Okay, good.
16:23Nice idea.
16:24Be careful with that one, yeah?
16:25They cook very, very quickly.
16:26Twelve minutes to go.
16:27About how long for the alligator, chef?
16:28Just as it starts to float, you'll see it coming up there, yes?
16:29Yes, chef.
16:30Very.
16:31They're cooking too fast.
16:32It's okay.
16:33It's okay.
16:34It's okay.
16:35Oh, .
16:36I look at them and they're burning.
16:37Oh, my God.
16:38A legend next to me and I'm burning.
16:41My food.
16:42When it's brown, it's cooked.
16:43When it's black, it's .
16:44Ditch.
16:45Ditch, ditch, ditch, ditch, ditch.
16:46I literally want to throw up.
16:47Glad to you have.
16:48Super hot.
16:49Be careful there.
16:50Oh, .
16:51A little lower this time, yeah?
16:53Sam?
16:54I'm so scared that I'm going to burn these hoe cakes again.
16:57This is the last batter that I have, so I have no other chances after this.
17:05Seven minutes, guys.
17:06Seven minutes to go, yeah?
17:09All right, mam.
17:10Yeah, a lot of people, yeah.
17:11There's no clear amount of people?
17:12No, no, no.
17:13No, no.
17:15No, no, no, no.
17:17Seven minutes, guys. Seven minutes to go, yes?
17:22There you go, there you go.
17:24You don't feel artichoke.
17:26All right, what are we doing, Beatrice?
17:27Try my food. I want to make sure it's not too spicy, not too not spicy.
17:30Well, I had some kind.
17:33A little bit more kind.
17:35No, it hits you in the back. That's beautiful.
17:37You are so smart.
17:39Cayenne is one of those spices that doesn't hit you right away.
17:41No, but it builds.
17:42Your food is very cerebral for someone who's as young as you are.
17:45What's cerebral?
17:46I never keep it too serious.
17:49I'm never going to be like, shove Austin.
17:54Your tap dish is...
17:55It's over by the fryer. It's dredged.
17:57I'm going to wait a few minutes.
17:58I double-dredged it.
18:01How's everyone feeling?
18:03Good job.
18:04Great. This is the time when you're supposed to have that intensity up.
18:08Big push, big push.
18:09Yes, sir.
18:10Oh, that tastes nice.
18:12Mr. Ryan, how are we feeling?
18:14What's the next step? What else needs to happen?
18:16Next step...
18:17You add that roux, right?
18:18Make sure that flour flavor is cooked out, right?
18:20Yes, sir.
18:20Very, very important.
18:21It's getting dark now, too.
18:22Yeah, it is. Really nice.
18:24And when are you adding the filet powder?
18:26Filet powder?
18:26I didn't add that yet.
18:27Let's get some stock in there.
18:29All right, all right.
18:31Guys, I love Cajun cooking.
18:33I'm expecting some great flavors and dishes coming out of this basement.
18:36Okay?
18:37Get that filet powder cooking.
18:39I got some real good flavor in my meat and my gumbo sauce.
18:43Awesome.
18:44I don't need this with my dish.
18:46We good.
18:48Five minutes to go.
18:50Becca, what's going on here?
18:51I'm going to put the ondives down with the fresh salad.
18:56Are you happy with those?
18:58Everything with a question mark right now.
18:59Just, like, what?
19:01You don't think of salad when you think of Cajun food.
19:03Come on, guys.
19:03Get some clarity.
19:04Oh, yi-yi.
19:06We're expecting precise, delicious, Cajun-inspired dishes, yes?
19:10Yes, chef.
19:10Thank you, chef.
19:11Right, where's the alligator?
19:12Right there.
19:13So have you tasted them?
19:15Uh, I haven't yet.
19:16Okay, let's go.
19:17Really important to get close to this.
19:19Come here.
19:19Have a little taste.
19:20Start adding yourself.
19:26It's definitely a little bit chewy.
19:28If you're not happy with it, don't start it, okay?
19:30I'm definitely going to put just, like, the biggest pieces on there and pray for the best.
19:34Are we good with the front legs?
19:35I don't want to add too many, but...
19:37No, no, that's it.
19:38Lovely.
19:39Good.
19:39Thank you, chef.
19:42All right, Austin.
19:42You got your sauce, you got your rice, and then where's the fish?
19:46The fish is still frying.
19:46I just tempted it.
19:47It's not ready.
19:48You feel good about the seasoning on the dredge, right?
19:50Chef, I haven't been more sure.
19:52Three minutes left.
19:53Whoa, hurt.
19:54Oh, f***.
19:55This needs more time.
19:57It's not done yet?
19:58Okay.
19:58Don't run out of time.
20:00No teams to save ourselves.
20:02Your dishes are going to save yourself.
20:03All right, guys, two minutes.
20:06Start bringing those beautiful dishes to life, right?
20:10Start plating.
20:12Be careful of that texture, okay?
20:14Plenty on the bottom.
20:16Come on, guys.
20:18It's your time to prove it or lose it.
20:22Platform's on the way.
20:2390 seconds.
20:24Bring together those Cajun flavors to elevate this dish.
20:28Catfish, make sure we're not going home today and we're staying on top.
20:31Let's go, Beatrice.
20:32Let's go, Austin.
20:33We got this.
20:34Messing up the catfish is not an option, but it's getting down to the wire.
20:37I mean, we are so close.
20:39Come on, finish that glaze.
20:41That doesn't look great.
20:43It's too late to do anything else now.
20:45If I take it out, hoping that it's cooked completely.
20:48Salt, salt, salt, salt.
20:49Otherwise, I'm screwed.
20:5060 seconds to go, guys.
20:53Aye, aye, aye, aye, aye, aye.
20:54Don't forget, it's the simplicity, right?
20:56Lots of color, guys.
20:57Lots of color.
21:00Platform's here.
21:01Come on, guys.
21:02Dishes up, Brandon.
21:04I know you got big wingspan, but let's go.
21:06Elegant.
21:07Calais service.
21:07Allez, allez, allez.
21:08Good job, good job, good job.
21:10Woo!
21:12Here we are.
21:14It's here, guys.
21:15Becca, move, please.
21:17Bobby, move.
21:17Yes, chef.
21:18Move.
21:18Here's how I'm missing no platform today.
21:20Well done, Arnold.
21:21We've got to go, got to go, got to go.
21:22Got to go.
21:23Yeah, Bobby.
21:24Yes!
21:24Good job, Bobby.
21:26Well done.
21:28Come here.
21:29Well done.
21:30Yeah, chef.
21:30Well done.
21:31Oh, man.
21:32The platform is here.
21:33The platform is here.
21:34Yes, chef.
21:35The platform is here.
21:36Let's go, Austin.
21:36Come on, not today.
21:37Oh, my God.
21:39I mean, I'm running out of time.
21:40Not today.
21:41Austin, platform.
21:42Austin, you got a way to go.
21:43Austin.
21:44The platform's moving up, but I still have two more parts of my dish that I want to garnish with.
21:48Get it up.
21:49Get it up.
21:49You got to go, dude.
21:50Oh, my God.
21:55Austin, you got to go, dude.
21:57Get it up.
21:57Get it up.
21:57Yeah.
21:58Woo.
21:58Woo.
21:59Woo.
22:00Smells good.
22:10Really good.
22:16Richard and Aisha, I don't know about you, but I am ready to dig in.
22:19Yeah.
22:19Come on down to the basement.
22:20Into the basement.
22:22First dish.
22:22We have a chicken.
22:24This is made with Old Bay, sort of sauce tomat, and some sauteed green beans.
22:29Chicken is cooked really, really well, and tomato gives it a lot of texture.
22:33It's authentic.
22:33It's Cajun.
22:34It's spicy, sweet, exquisite.
22:38Next up, sort of a dream ingredient.
22:40We had a crawfish.
22:41This is a base of lentil ragu and some smoky ham hock, a crispy croissant.
22:46Delicious.
22:47Whoever grabbed that ham hock oozes confidence, because it's crisp to perfection.
22:53Love the idea that crouton made out of the croissant.
22:56The French will be turning in their grave.
22:59The basement is on fire.
23:01Yeah, listen, I love the idea of Cajun cuisine utilizing multiple proteins, but it's a little
23:06tight for me.
23:06I'd like a little bit more of fluidity with the sauce.
23:11Let's get it.
23:12And a ribeye made it down to the basement with a gumbo sauce.
23:18Protein is cooked beautifully, the ribeye.
23:20Usually you pray for ribeye in the basement, but on this dish, it needs to be more Cajun.
23:26It needs to be more heavy-handed with the seasoning.
23:29You know, we said Cajun.
23:30You've got to bring the heat.
23:31You've got to bring the spice.
23:32This is a little lacking in spice.
23:34I'm just kicking myself in the ass about that seasoning.
23:36Like, I know I've over-seasoned a couple of my dishes, but this is the one to throw that
23:40down.
23:42Shall we move up to the middle?
23:44Can I tantalize your taste buds with some frog's legs?
23:47So this was a Cajun-inspired, pan-fried frog's legs.
23:51The second grab was a blood sausage.
23:53Yeah, frog's legs and blood sausage.
23:55There's two fried items that normally isn't something that you would want to see, but I
23:59think at a Cajun challenge, it works.
24:00I'm really impressed.
24:01This chef seems to be cooking in their wheelhouse.
24:04These are absolutely perfect.
24:06I've cooked with turkey neck and then pigtails and now frog's legs.
24:10I just love working with weird things that people don't really want to use because they
24:13are delicious.
24:14Next, we grabbed alligator.
24:17Marinated, dredged, and beautifully fried and served with a stout sauce with tomatoes.
24:23Incredible ingredient to be able to work with alligator and occasionally cook in competition,
24:28but alligator, it needs some work to sort of tenderize it.
24:31You need to pound that alligator out and marinate it.
24:33I love the idea of alligator nuggets.
24:35However, these are reading them a little bit tough on my palate.
24:40Finally, the middle floor.
24:41We've got a Cajun-style glazed rib done with a Johnny cake, salsa, and some grilled endive.
24:48Pork belly, an incredible ingredient to work with and bring the challenge to life.
24:53Unfortunately, I'm not grasping onto what the story is.
24:56It just sort of looks like a bunch of ingredients.
24:58The barbecue ribs, so to speak, I really, really love.
25:01The salad, the endive, and the salsa doesn't quite fit the dish for me, but I love the ribs.
25:06I'm just irritated with myself.
25:08Oh my God, my therapist is going to make so much money this year.
25:11Let's head up to the top floor.
25:12Please.
25:12We have blackened, crispy catfish with red beans and rice and some creme fraiche and pickled okra.
25:18It looks dreadful, but it's spicy, it's rich, it's meaty, and then that Creole sauce is, yeah, wonderful.
25:25Yeah, I wish maybe the catfish was cut a little bit smaller so the dredge on it didn't have to get cooked so much.
25:30Okay, moving on.
25:32So we have a jumbo laya with some jumbo shrimp and and andouille sauce.
25:37The presentation alone is truly stunning.
25:40If I didn't know what this challenge was, it would be apparent right away.
25:44The sauce work alone on this plate is impeccable.
25:47Delicious.
25:48The seasoning's on point, and that andouille is just a gift from heaven.
25:51The dish is exceptional.
25:54You guys are on fire.
25:56Yeah.
25:56Have a chat amongst yourselves.
25:58This is going to be a very tough call.
25:59Excuse us.
26:02Good job, guys.
26:04Good job, guys.
26:04Good job, guys.
26:05That was my favorite dish, honestly.
26:07You have to be brave or insane or a little bit of both, but that's Cajun cuisine, which
26:11is what I love about it.
26:12Totally, 100%.
26:12That and the jumbo shrimp.
26:15The depth of flavor in Long Island.
26:16Shrimp, my God.
26:17Incredible.
26:17It was like, this chef is from New Orleans.
26:19Absolutely, the sauce work alone.
26:20It's got a soul to it.
26:21Guys, I really want to go to New Orleans snack.
26:23This is the challenge where you did need to bring some spice to the game.
26:26Totally.
26:26I mean, like that cayenne pepper.
26:28Heavy hand, absolutely.
26:28There were dishes that were a little light.
26:30Yeah.
26:30You're absolutely right.
26:31And the ribeye from the basement, it didn't feel Cajun.
26:33You had to have a lot of spices.
26:35No.
26:35Yeah.
26:36Missed opportunity for sure.
26:37A bit like the pork belly from my floor.
26:39Pork was delicious, but the unbibe and that raw salsa.
26:42Yeah.
26:42It was kind of like, am I eating a salad?
26:44What's the vision here?
26:45Where are we going?
26:45Totally.
26:46I don't know.
26:48For me, I thought the alligator was a little tough.
26:50It was tough.
26:51It was a little tough.
26:52Catfish, you can't have undercooked.
26:53But because there's so many spices in the flour, it looks dark.
26:57But then if you have to cook it longer, it's going to look burnt.
27:04In terms of that time token, is it the jumbo?
27:07Wow.
27:08Or is it the false legs?
27:09To me, the most authentic flavor, I think, is the shrimp.
27:13Frog's legs for me felt more like bayou.
27:15The flavor blew me away on that dish, honestly.
27:19I'm not sure, but I could argue that.
27:21I see where you're going.
27:22They're both great dishes.
27:22Holy trinity.
27:24All in agreeance, yeah?
27:26Yeah.
27:30These conversations get more and more difficult each and every challenge.
27:36Naisha, Richard, and I have singled out two amazing dishes
27:40that will kickstart next time around in that top flight kitchen.
27:45The first dish oozed Cajun warmth, but added such sophistication.
27:50That dish was the frog's legs.
27:54Congratulations, Bobby.
27:56Bobby, I mean, this is why I chose you, a dish like this.
28:00Thank you, chef.
28:00The second outstanding dish of the day, who's earned their place in the top-level kitchen,
28:08was the jumbo shrimp.
28:12Beatrice.
28:13Well done.
28:13Beatrice, it's like you were born and raised in the bayou.
28:17I mean, so much soul you poured into that dish.
28:20Good job.
28:20Thank you, chef.
28:21Beatrice and Bobby, well done.
28:23One of you has cooked well enough to earn themselves a time token.
28:26Ten-second advantage, an advantage that could be yours and yours alone.
28:29Spend ten seconds on your own and literally cherry-pick your ingredients.
28:34Or you can choose to take it away from my fellow competitor.
28:40Beatrice screwed me over on the last cook by taking my protein.
28:43She's out to get me.
28:45It can't be Beatrice.
28:46The dish that has earned the time token today, congratulations goes to...
28:53Beatrice.
28:55Yes.
28:56Damn.
28:57Well done.
28:59Thank you so much.
29:01Bling, bling.
29:04Beatrice, use that token wisely.
29:08Oh, yeah.
29:09Okay.
29:10This is a competition,
29:11and we have to find each dish that didn't quite make the mark.
29:16The first dish that we felt was lacking heart and soul of Cajun cuisine
29:21and is headed into the elimination cook-off tonight is...
29:28the pork belly.
29:29Becca.
29:33Joining Becca in the elimination is the ribeye.
29:41The seasoning was lacking.
29:43That's the last thing I want to hear.
29:44The other day, I did too much.
29:45I want to just slap myself in the back of the head and be like,
29:48what are you doing?
29:48Like, you're better than this.
29:49There's one more dish that's also heading into the elimination.
29:58And that dish is...
30:01There's one more dish heading into the elimination.
30:05And that dish is...
30:09The alligator.
30:13I know of nature singled out how tough the alligator was.
30:18Sadly, it's heading into the elimination.
30:20Okay, we're saying bon voyage to Louisiana and bonjour to Paris.
30:27Don't pull back, Ryan.
30:28How is it?
30:29Now listen, while Cajun food is often relaxed and informal,
30:33its origins are in French cuisine,
30:35which is considered one of the, if not the,
30:38most classic and technical in the world.
30:41Okay, each of you are going to have 25 minutes
30:44to create a next-level French-inspired dish
30:47showcasing classic French cooking techniques.
30:51You'll all be up there with Becca, Ryan, and Arnav
30:54to watch this elimination cook.
30:56And I'll be there with all three of you.
30:57Head to the elevator.
30:58I'll meet you upstairs.
30:59Good luck.
31:00Let's go, Becca, Arnav, and Ryan.
31:01Focus, yes.
31:02You got this.
31:02Becca, believe in yourself, girl.
31:04Let's go, Becca!
31:08We'll keep it tizzle.
31:10Go!
31:11All right, look at the pace.
31:13Moving with speed already.
31:14Yes, yes.
31:15You got this, Ryan.
31:16Just cook like a French boy.
31:18Channel your inner boucouce, estafier.
31:21How about my little home chef here, Ryan?
31:23Look at him go.
31:23Yeah.
31:24Now we have, you know, a home chef,
31:26a social media chef, and a pro chef.
31:28I'm hoping to be that chef that comes out on top.
31:31Okay, let's go, chefs.
31:32Becca, Ryan, Arnav, line up over here, okay?
31:3725 minutes to cook one classic French-inspired dish.
31:41Black form's here.
31:43When it's green, it's go time.
31:45Ready?
31:45Go!
31:46Go, let's go!
31:47Okay, proteins first.
31:48Proteins first.
31:49Give me a veal chop.
31:50I took a beautiful veal chop.
31:52All right, there we go.
31:55This is mine.
31:56Go, Becca, go!
31:57Duck, duck!
31:57Grab the duck!
31:58Nice duck.
31:59Got it.
32:00No shot in hell, sir.
32:01Yeah!
32:02Yeah!
32:03So, Dover salt, obviously not my first choice,
32:06but I know what works with it.
32:08Lemon, cherubil, champagne, a Romanosco.
32:12Ready to go.
32:13Remember, it stays here.
32:14There's a black truffle over here.
32:16There's not a lot of truffles on campus.
32:18Yeah, you guys are going to take it.
32:19I'll take it, right?
32:20Get something cooking, okay?
32:22Becca, get that duck on immediately.
32:25Skin side down.
32:26Just going to render that fat.
32:27Every night before I go to bed,
32:28I watch an insane amount of videos
32:30and recently I've been watching a lot of duck videos,
32:33so I think it's about to pay off.
32:34Good job, Becca.
32:36Okay, Ryan, Dover sole.
32:38I'm going to pan series, chef.
32:39What is that?
32:39What is that?
32:40White pepper.
32:40Okay, yeah, light dusting a white pepper.
32:43And then what's the rest of the dish?
32:45Just champagne.
32:45Champagne sauce.
32:46I'm going to do a white asparagus
32:47and then I'm going to finish with a little bit of cream.
32:50And you don't need the whole asparagus.
32:51You can cut it on the bias
32:52and just use the tip and the next piece, chef.
32:54You're doing good, Ryan.
32:56You have a good grab.
32:57Now execute it.
32:58All right, Becca, what are we doing over here?
33:00We have a duck for us.
33:01We're going to do a parsnip puree
33:02with a blueberry wine reduction.
33:05Okay, parsnip puree.
33:06Just get those things cooking, okay?
33:07Five minutes down, chefs.
33:09Have you ever seen a $400 truffle before, Arnav?
33:12No, chef.
33:13There it is.
33:13Literally the size of baseball.
33:15Like, this thing is, like, crazy.
33:16How are you going to work the truffle into the dish?
33:18I think red wine truffle sauce, chef.
33:20I'm slipping myself a couple bites of truffle in between.
33:23I think I'm starting to develop, like, a palate for it.
33:26So, listen, half red wine, half demi-glass.
33:27Reduce hard.
33:28Okay, that's enough potatoes for one dish.
33:30Don't overdo things.
33:31Okay.
33:33Becca, how are we doing here?
33:35We have our duck cooking.
33:36Maybe to keep it nice and crispy, put a little weight on top of that, right?
33:39Like a little pan or something so that the skin is on the surface.
33:43Becca, while you're doing that, while that's cooking,
33:45chuck that in the blender so it starts pureeing, okay?
33:48I know, but this isn't done.
33:49I'm just, like, trying to listen to everybody,
33:52but I'm also trying to just relax.
33:54Sorry, it's hard to see back here.
33:56I know.
33:57Even though, like, we are individuals, there's only two of us left on Team Marrington.
34:00You've got this.
34:01Come on.
34:01I am behind Becca 100%.
34:04This is going to be so good.
34:06Okay, there you go.
34:07Now get it in the oven.
34:08Don't flip your duck, though.
34:09You want to render that fat immediately.
34:11And Becca, if you have any questions, shout it out, okay?
34:13I'm okay right now.
34:14Ten minutes down, okay?
34:18Fifteen minutes to go.
34:19All right, Ryan, we got the soul-cooking bone in.
34:22I like that.
34:23Yep.
34:23All right, this is the beginning of your champagne sauce.
34:25I'm opted for white wine because I don't have...
34:26I'm not going to f*** around trying to open that.
34:28That's fine.
34:28Don't be afraid of a classic Verblanc.
34:30All right, Arnav, what are we doing?
34:31Where's the sauce?
34:32The sauce is still here.
34:33All right.
34:34A little bit of butter in there.
34:36Yep, have my butter ready.
34:38A really simple formula of French cuisine.
34:40Just add a s***load of butter and you'll probably be fine.
34:42Thirteen minutes.
34:44Rally yourself here, right?
34:45My man, moving that knife with purpose.
34:47Okay.
34:51Oh, medic, medic, medic.
34:53Oh, my God.
34:55This is the last thing I need.
34:56Medic!
34:57You okay, dude?
34:58You all right?
34:58Oh, man.
34:59Medic, medic.
35:01This is going to f*** me over.
35:02Medic!
35:04Medic, medic!
35:05Put this on quickly, quickly, quickly.
35:07Thank you so much.
35:08Could have chopped the top of my finger off and I would have just been like...
35:12and then kept cooking.
35:14Like, there's nothing that's taken me out of this competition.
35:16Get those romesco pieces going, okay?
35:18Blazing some veg.
35:20Ten minutes left.
35:21I need new oil, chef.
35:22What do you need?
35:22I got it.
35:22Go, go, go.
35:23Grape seed oil up, yeah.
35:24Remember, Richard Blaze is here to help you.
35:26He's your guy.
35:27He is the guy.
35:27He is the guy.
35:29Becca, the puree, you're going to be up against it,
35:31but you have your machine out to puree it?
35:32With the hair.
35:33He's the guy with the hair.
35:35What are we worried about?
35:36What are we...
35:37I'm worried about everything, Richard.
35:38Just make sure that this is cooked.
35:40It's okay.
35:40I'm about to have a mental breakdown, chef Blaze.
35:42What do you think?
35:42I'm in an elimination round.
35:43Where is the duck?
35:44It's in the oven right now.
35:45I mean, the duck might be done
35:46because it was a pretty thin piece, yeah?
35:48Let's check it out.
35:49Pull it out.
35:49Flip it on the skin.
35:51Flip it on the skin?
35:51Yeah, flip it back on the skin.
35:52On the skin.
35:53Oh, on the skin.
35:53Yeah, put it on the skin.
35:54You want it to be crispy.
35:55I just don't want her to get in her own head.
35:58Final five minutes, okay?
36:00How are we doing here?
36:01Perfectly cooked.
36:02Okay, perfectly cooked.
36:03That's what I like to hear.
36:03Get that resting.
36:04Pour the butter over that.
36:05Let it sit.
36:06Let it sit.
36:07Let it sit.
36:07Good job, dude.
36:08Give me a...
36:09Let's go.
36:10Oh, hell yeah.
36:12Oh, wow.
36:12That's freaking beautiful.
36:13That looks really nice.
36:14Oh, my gosh.
36:15Okay, Ryan.
36:16Are the romesco cooked?
36:17They feel a little stiff, yeah?
36:19Okay.
36:20Damn, like, I got the odds against me.
36:22I don't need my ingredients fighting with me, too.
36:24Two minutes.
36:25Let's go.
36:25Plate it now.
36:26Use these two minutes.
36:27Make magic.
36:28I can trim off the sides
36:29so you can set them up on that.
36:30Eight times.
36:32Just go, Becca.
36:32Just go.
36:33You got to go.
36:34Paint the picture here.
36:36You're cooked beautifully up here now.
36:37Let's make it out.
36:3830 seconds.
36:39Yep.
36:40Truffles on the top aren't off.
36:4130 seconds.
36:43Is this too much truffle?
36:44Probably, but, like, who gives a...
36:45Like, it's truffle.
36:46Five, four, three, two, one.
36:50Let's go.
36:51Woo!
36:51Woo!
36:53Woo!
36:58Naisha, Gordon, how was that?
37:00I'm sweating because that was intense.
37:02We asked for French-inspired,
37:04and they gave us some classic French dishes for sure.
37:07Okay, so the first dish over here,
37:09a veal chop with sauce, bordelais, and black truffle.
37:16Veal's cooked beautifully.
37:17Whoever cooked it, it's pink, it's rosy.
37:19Bordelais sauce is exceptional.
37:21The truffle works well with it.
37:23I think the only thing that brings this dish down a touch
37:24is the vegetables.
37:26A little bit more seasoning.
37:26Probably the best bone-in veal chop
37:29I've seen cooked in this competition textbook.
37:32So our next dish,
37:34this is a bone-in Dover sole
37:36with white asparagus, romesco,
37:38and a white wine bourbon.
37:47How incredible light approach
37:49to cooking this Dover sole,
37:50and the sauce work is incredible,
37:52and I think that the white asparagus
37:54and the romesco is a great pairing
37:55with such a light fish.
37:57That Dover sole's cooked beautifully.
37:59It just slides off the bone.
38:01Our bealong is packed
38:02with richness and acidity.
38:05Yeah, the only bit that doesn't work
38:06is the romesco.
38:07It's too crunchy and hard and intrusive.
38:10Lastly, we have the pan-roasted duck breast
38:14with parsnip
38:14and our blueberry gastric.
38:17How's that cooked?
38:17Skinside down, Richard.
38:19Most of the time,
38:19a little time in the oven.
38:20Mm-hmm.
38:26I love the richness.
38:27These big, bold, beautiful flavors,
38:29blackberry, morels, parsnips,
38:30they all go together for me.
38:32The gastric in the duck
38:33goes beautifully well together.
38:35Gives it the tartness and sweetness
38:37to bring down that game.
38:38I do have a little issue
38:39with the white fat.
38:41It's not rendered.
38:41This thing should be cooked 95%
38:43skin side down.
38:45I lived in France for three years
38:46and trust me,
38:47I got my ass kicked
38:48cooking this dish.
38:49So I'm a bit of a stickler
38:50when it comes to unrendered fat.
38:53But I love the combination.
38:55Okay, so obviously three great
38:58classically inspired French dishes.
39:00But you know how it goes.
39:02We have to unfortunately eliminate one.
39:05The veal chop, the dover sole,
39:07or the duck breast.
39:09Naisha, I'm going to start with you.
39:10Which dish will you eliminate?
39:13For me, the dish that I will be eliminating
39:17is the duck breast.
39:23Okay, Gordon, I'm going to come to you
39:24with the same question.
39:25Which dish will you be eliminating tonight?
39:29Tough one.
39:31The veal is nailed.
39:33It's definitely not a dish
39:34I'm going to be eliminating.
39:35The sole is cooked beautifully.
39:37It's the ramanesco that doesn't work for me.
39:39And the duck fat.
39:43Oh, it's so hot.
39:46Okay.
39:47The dish I'm going to be eliminating
39:49is...
39:51is the duck.
39:54That dish was cooked by Becca.
39:58Oh.
40:02Becca, I think you learned
40:03who you are in this competition.
40:06Most definitely.
40:07Yes.
40:08I'm really proud of myself.
40:09I didn't think I was going to get this far,
40:10to be honest.
40:11I never doubted you.
40:12You dug your way out
40:13and you pushed your boundaries.
40:15Your road forward is limitless, girl.
40:17I'm really proud of myself.
40:18I'm really proud of everything
40:19that I've put out.
40:21I'm just sad that it's over.
40:24You know, happy it happened,
40:25sad it's over.
40:27Say goodbye to your friends
40:28and head to the elevator.
40:29Thanks, team.
40:30Love you, guys.
40:32That is, like,
40:33life made.
40:35Life made.
40:36Honestly.
40:37You dug up that.
40:39I'll be better when
40:40we're waiting for every single one of you.
40:43Give it up, guys.
40:43Rebecca, please.
40:44Come on.