Next Level Chef Season 4 Episode 13
#NextLevelChef
#PrimeUSTV
#NextLevelChef
#PrimeUSTV
Category
😹
FunTranscript
00:00Previously, on Next Level Chef.
00:02Flambe.
00:04Tomahawk.
00:05How did that get down here?
00:06Cooking is the best thing ever.
00:07Woo!
00:08Very salty, Ryan.
00:09Killing me.
00:10Time token goes to random.
00:12Exceptional.
00:13Joining Ryan in elimination, Megan.
00:16Three, two, one, hands up!
00:19Ryan on Gutted.
00:20This is the hardest culinary competition this world has ever seen.
00:23And tonight...
00:24Welcome to the semi-final.
00:26This is the most important cook of our lives.
00:28It's Wellington time, guys.
00:29Special message for you.
00:31We love you so much.
00:32I'm cooking like my life depends on it.
00:34I'd like to congratulate you having one in the finale.
00:36I would like to have two.
00:37Oh, my God.
00:38The first individual into the finale...
00:41Congratulations goes to...
00:44Welcome back, everybody.
01:00Hello, chefs.
01:01Good morning.
01:02What in.
01:03All of you.
01:04Hi.
01:05You talented five.
01:06Welcome to the semi-finals.
01:09Now, you're just one step away from that incredible grand finale.
01:16Listen, what I love is seeing blue across the board here.
01:20Bet you do.
01:21That old basement blue.
01:22Basement blue.
01:23I mean, we do have to congratulate you because at least you can have one person in the finale.
01:28That's true.
01:29Listen, there's also still mathematically an option that it's all team plays.
01:33Over my dead body.
01:35Okay.
01:36At the end of today's first challenge, two of you will secure your place in the grand finale.
01:44Leaving three of you battling it out in tonight's elimination cook-off.
01:50For that last remaining spot.
01:53Two people are going home.
01:54And I mean, that's the biggest elimination that we've had yet.
01:57This is the most important cook of our lives.
01:59As a next level chef, the style and the personality of your food is your calling card.
02:06It's really what separates a great chef from the rest of the pack.
02:11So, for the first time ever, today's semi-final challenge, you'll be making a dish popularized by Gordon himself.
02:20The Wellington.
02:22Let's go.
02:24He's not even the master of Wellington.
02:26He's the founding father of the Wellington.
02:28He repopularized it and it became his brand.
02:32There's something quite unique.
02:33The visual impact.
02:34When a Wellington hits the table, it's an oil painting.
02:37It's this stunning masterpiece that is desperate to be devoured.
02:41But simply recreating my Wellington would be way too easy at this stage of the game.
02:47It's semi-final night.
02:49So, there'll be no beef on that platform.
02:51You five need to come up with your own take on a classic Wellington.
02:59And here's the good news.
03:00Today, we're giving you 35 minutes to do it.
03:06Walk in the park, right?
03:07The last time I made a Wellington, I spent the entire day.
03:10To do this in 35 minutes is next to impossible.
03:14Bobby and Brandon, you have full run of the top level.
03:18And Brandon, you won the best dish last time.
03:20So, are you going to keep the extra 10 seconds for yourself?
03:26Or will you take 10 seconds away from your biggest competitor?
03:31I'm thinking...
03:36I'm going to take 10 seconds from Beatrice.
03:41Because I would love to see three blues in the finale.
03:43If you mess with one of the trailblazers, you mess with all three of us.
03:48Oh.
03:50Austin, you're a little under the weather today, I understand.
03:52Yeah.
03:53Beatrice, how are you going to use your time token?
03:55I think I'm going to take advantage of my sick fellow over here
03:58and take away 10 seconds from him.
04:02I'm going down.
04:04Brandon's got serious.
04:06Beatrice, minus 10 seconds on that grab.
04:08Possibly the most difficult, crucial grab of the entire season.
04:13I'm confident in my ability to have a good grab regardless.
04:16I am going to kick his ass, quite frankly.
04:19And it's really not helping any of your team
04:22because I'm still going to beat him out.
04:25Wow. Competition's getting thick.
04:28Bobby and Brandon, head to the elevator.
04:30And I will meet you in the top kitchen soon.
04:32Thank you, chef.
04:33Good luck, guys.
04:35Game on.
04:38Let's get set. Let's go, go, go.
04:45All right.
04:47Burners on.
04:48Pan's hunt.
05:00That takes some gall to do what Brandon did.
05:02And it makes me feel good that he's looking out for me.
05:05There are some people here that stick together
05:06even though we're separated and we want to see each other in the finals.
05:09Behind you?
05:10Pardon?
05:11Looked.
05:16I have to put everything into today to make sure I make it to the finale.
05:20I don't care that I'm in the basement.
05:22I'm ready to make a Wellington.
05:24Good luck, bud.
05:25Good luck.
05:26Good luck.
05:27Good luck.
05:28Good luck.
05:29Hey, hey, hey.
05:30What's up, Megan?
05:31Let's go.
05:32How are we doing?
05:33Feeling good?
05:34I'm feeling good, chef.
05:35I am feeling so good.
05:36Okay.
05:37You're flying this thing, Megan, but I'm in the co-pilot seat.
05:39I mean, it's Han Solo and Chewy.
05:41I'm Chewy, by the way, just to be clear.
05:43Hey, I got a couple of secrets.
05:44I cooked a couple of Beef Wellington's over the last couple of Christmases.
05:47I'm not going to tell them that.
05:48Seriously.
05:49Okay, well, tell me some of your secrets.
05:50I really need to focus on keeping my puff pastry as cold as long as possible.
05:54I don't want it to steam.
05:55I want it to crisp.
05:56Get us out of this basement.
05:57Get us into the final.
05:58I love it.
05:59I love it.
06:00We're going to fight to the end, right?
06:01Absolutely.
06:02There she is.
06:03Hello.
06:04There she is.
06:05There she is.
06:06Go this.
06:07All right, we good?
06:08Bed, chef.
06:09Okay, both of you, the secret is to get it in the oven.
06:11Yes.
06:12Take time.
06:13The rolling of the Wellington is crucial.
06:15Okay?
06:16Nice and tight.
06:17When a Wellington hits the table, it's majestic.
06:20It's on a technical scale.
06:22It's beautifully cooked.
06:23The pastry's crisp, and it's been coated with this egg yolk.
06:27It's just this treasure chest of protein wrapped in luscious pastry.
06:32It's heaven.
06:33Real heaven.
06:34Yeah, let's go.
06:35Absolutely.
06:36Let's go.
06:37It's been so long.
06:41We got a dimension.
06:42Shattelman.
06:43Let's line up and let's have some fun, right?
06:44Absolutely.
06:45Every day.
06:46Best kitchen to be in to make a Wellington, guys.
06:47That's right.
06:48Oh, I got goosebumps, guys.
06:50I'm so excited.
06:51Platform's on the move, guys.
06:56Go, go, go.
06:58Wellington.
06:59I see venison loin.
07:02Venison is not forgiving if you overcook it, but you're not going to get to the final playing it safe.
07:07We're seeing the pork tenderloin, and I just grabbed that pork tenderloin.
07:10Beautiful.
07:11Now I need crafts to wrap it with.
07:12I don't see them.
07:13Oh, my God.
07:14Spirit.
07:15There's tarragon.
07:16Nice.
07:17Perfect.
07:18Good job.
07:19Thank you, chef.
07:20Good job.
07:21Thank you, chef.
07:22Beatrice, you've got 10 less seconds at that platform.
07:25It's Wellington time, guys.
07:26Show me the wellies.
07:28Go, Austin.
07:29Go.
07:30Veal tenderloin.
07:31Lobster tails.
07:33Salmon.
07:34Veal tenderloin.
07:35Okay.
07:36I grabbed veal loin.
07:37I grabbed crepes.
07:38I grabbed bacon.
07:39Being by myself is definitely an advantage.
07:40I don't have to worry about what Beatrice is going to grab.
07:43What do we got in here?
07:44I'm getting antsy.
07:45I'm like, let's go.
07:47Three, two, one.
07:49Let's go, Beatrice.
07:50Let's go.
07:51Salmon there, girl.
07:52Salmon.
07:53I'm going to go lobster.
07:54You want the lobster?
07:55Yes, chef.
07:56Oh, Matt.
07:57You sure?
07:58Nah.
07:59When I see the salmon, I'm like, oh, wait.
08:02This will be so much better.
08:04I'm the queen of the grab.
08:05I proved that.
08:07Like, I even have time to change my idea.
08:10You know what I mean?
08:11That's how good I am at these grabs.
08:13Mushrooms.
08:14Oh, good.
08:15There we go.
08:16Let's go.
08:17Okay, go, go, go, go.
08:19Okay, it's a lobster tail for your protein.
08:21Lobster tail.
08:22This is going to be a tough one.
08:25You got pork pate, potentially for a filling.
08:27Porche pate up here.
08:28I'm grabbing anything I can get my hands on to make a perfect Wellington.
08:34Okay, your 35-minute starts now, Megan.
08:39Tough protein.
08:40Yup, tough protein.
08:41Tough protein.
08:42Just trim off just the base of the tail a little bit.
08:45Just to even it out.
08:46And just trim it so that it's a loin and that all the size is the same.
08:49With a lobster tail, you've got a thick end and it goes down to a really thin end.
08:52I really want to use the meatiest part of this tail so that the backside doesn't overcook.
08:58Because the worst thing is going to be an overcooked portion of tail.
09:01Just cut off that loose tail piece.
09:02Yup, that's it.
09:03No more than that, though.
09:04I really need to focus on a uniform cook throughout my entire Wellington.
09:08Cook it, but just a quick little roll in some hot butter.
09:11Okay.
09:12Thank you, chef.
09:13Okay.
09:14You okay with that?
09:15Yes, sir.
09:16As soon as the butter goes into the pan, that pan just lights up.
09:21I don't want to start my cook catching on fire.
09:24Here, I got it.
09:25Go, go.
09:26Thanks.
09:27There's a six-foot flame just cascading through the basement.
09:32Kitchen is stressing me out.
09:35I'm fighting for my life in this fire.
09:38It's okay.
09:43It's okay.
09:44We just need to heat up a little bit.
09:45That's all that was.
09:46The pate, you just want to mince the hell out of it, right?
09:49Yup.
09:50Okay.
09:51The pate is a gift.
09:52It sucks being down here.
09:53We don't have a food processor.
09:55I'm the human food processor.
09:56Yeah, you are.
09:57I know those knife skills.
09:58Those things are just freaking on point.
10:0310 seconds, who?
10:05Don't matter for me, chef.
10:06Let's go.
10:07Right, tell me about the dish.
10:09What are we doing?
10:10So, chef, I have a salmon with a green crepe with some smoked salmon as well.
10:16And then it's going to be a salmon wellington.
10:18Oh, yes.
10:19Good, good, good.
10:20When you grab that lobster.
10:21It's so tricky, that lobster.
10:22Yeah, you know, I'm really glad I made the other decision.
10:25Oh, my God.
10:26It's the hardest one.
10:27It's uneven.
10:28I don't know what was going through my head.
10:29I was like, ooh, lobster.
10:30It's fine.
10:31You know, I don't think we're going home today, chef.
10:32Whoa.
10:33Let's get ourselves into the finale.
10:35Let's go.
10:36Yes.
10:37Amazing.
10:38Right, what'd you grab?
10:39Protein is veal loin.
10:40Good.
10:41So I'm going to put that inside with some bacon and some crepes.
10:43Love that.
10:44And then we're going to make a nice little parsnip cream and a little balsamic caramelized onions.
10:48I love that.
10:49Let's get that seared and rested.
10:51Yes, chef.
10:53That way we're going to start wrapping that, yeah?
10:54Absolutely, chef.
10:55Yes.
10:56Let's go.
10:57Let's go.
10:58Let's go.
10:59Go, chef.
11:0030 minutes to go.
11:01Not a lot of time.
11:02You still have to bake, right?
11:03Bobby, what'd you grab?
11:04Pork tenderloin.
11:05And I am going to be making a mushroom crepe.
11:09Making my crepe batter right now.
11:11I didn't see any crepes.
11:12I need to actually make crepes now.
11:14This is going to put me behind a little bit.
11:17Okay, that's actually not working.
11:20It's more of like a helpful thing to kind of absorb any liquid that might come out of the protein.
11:24Where's your crepe?
11:25Crepe actually, it was a bale.
11:27It failed.
11:28It was too thick.
11:29Why?
11:30You can thin it out though.
11:32I just have to wait for a crepe so that I can start baking it.
11:35But I can't do anything until I get that crepe.
11:37Bobby, you got this.
11:38Yes, chef.
11:39Start making silly decisions, okay?
11:40Yes, chef.
11:41Make sure that pan's super hot, right?
11:45You don't want to overcook that venice.
11:47It's very lean.
11:48Light sear, right?
11:49You're making a sauce?
11:50Yes, I am.
11:51Awesome.
11:52What's going in your sauce?
11:53Cherry is going to have a little bit of beef stock.
11:54Ooh, cherry and venice.
11:55I love that.
11:56Yeah, and then blackberry.
11:57Very nice.
11:58Don't overcomplicate it, right?
11:59Won't do that, chef.
12:00Not today.
12:01Keep going.
12:02Keep going.
12:03What's your process, Megan?
12:05Okay, so I'm going to do pate.
12:07Okay.
12:08Spread this out.
12:09Get those cabbage leaves.
12:10Lay those down.
12:11Wrap the lobster.
12:12Blast.
12:13Okay, okay.
12:14I want to make sure the pate fully covers all of that lobster and then seal it up nice
12:20and tight so that it cooks evenly.
12:21Then just take your time with the roll.
12:23You got to make sure it's really, really tight.
12:25Getting a Wellington perfectly sealed in the middle so no juice comes out is critically
12:31important.
12:32Puff pastry.
12:33Any design work on top?
12:34I've got some powders over for you.
12:35Yeah, I think right now, I think I'm just going to stick with a lattice.
12:37If I'm going to present a Wellington to chef Gordon Ramsay, I want it to look beautiful.
12:42Get that lattice going.
12:43Okay, yeah.
12:44There we go.
12:45There you go.
12:46It looks gorgeous.
12:47Get that wrapped on there.
12:48We've got to get that thing in the oven soon.
12:49Okay?
12:50We've got to go.
12:51It's gorgeous.
12:52It's gorgeous looking.
12:53Get in the oven.
12:54Forget about it, right?
12:55In the back of the oven where it's the hottest.
12:56Let it ride.
12:57Let it rip.
12:58Okay?
12:59On to the next steps.
13:00Now we're going to start the roll.
13:01Yes, chef.
13:02Just a little tighter.
13:03Yes, chef.
13:04Lift it up.
13:05There you go.
13:06That's it on this point.
13:07So I just want to glue that now.
13:08Yes.
13:09Yeah.
13:10Now tight.
13:11There you go.
13:12And then stop there and then cut that off there.
13:14Good man.
13:15Yes, chef.
13:16Ten minutes down.
13:17Twenty-five to go.
13:18Chef.
13:19That's good.
13:20That's good.
13:21Right.
13:22Well it's going to go in.
13:23Let's go.
13:24Don't rip that pastry.
13:25Don't burst that pastry.
13:26This is a $250,000 Wellington.
13:27It's probably the most important Wellington I ever will make.
13:29There's no room for error.
13:30In she goes.
13:31Say a prayer.
13:32I've never put a Wellington in the oven yet without saying a prayer.
13:33Well done.
13:34Well done.
13:35Well done.
13:36Well done.
13:37Well done.
13:38Well done.
13:39Well done.
13:40Well done.
13:41Well done.
13:42Well done.
13:43Well done.
13:44Well done.
13:45Well done.
13:46You can't control it at that point.
13:48You're at the mercy of the kitchen gods.
13:49You can just hope like hell that when it pulls out and it's time to cut it, it's perfect.
13:54Gently.
13:55That's it.
13:56Good.
13:57Please be beautiful.
13:58Let's go.
14:05Twenty-three minutes left, guys.
14:07Yes, chef.
14:08Mushroom boy.
14:09Come on.
14:10Just realized that my mushroom duxil is not in the crate.
14:14Great.
14:15Now I have to unroll it, start over, and I still have to make my Gladys.
14:18I'm running out of time.
14:19Come on, Brandon.
14:20You got it.
14:21Move.
14:22Come on, baby.
14:23Next up is going to be with the crate.
14:25It's coming together.
14:26Stay focused, Bobby.
14:27Yeah, shift.
14:28There's just a lot of mixed signals in my head right now where it's like, I want to
14:31offer the right techniques and things that I've learned throughout this competition,
14:34but I keep forgetting that it's like, I just need to get this done.
14:37Okay.
14:38No.
14:39Yeah.
14:40Let's do this.
14:41Get this wrapped up, Bobby.
14:42I'm hitting a wall right now.
14:43I'm just kind of feeling a little uncertain about everything that I'm doing.
14:46What are you waiting?
14:47The egg wash is here.
14:48I didn't see it.
14:49I'm sorry.
14:50I'm trying to push Bobby to think quickly, make smart decisions.
14:53Honestly, I'm concerned.
14:54He seems to be a little bit out of sorts.
14:57Go, go, go.
14:58Make sure it's tight.
14:59Yes, chef.
15:00I have to make it to the finale.
15:02So today, of all days, I cannot afford to just like drop the ball.
15:07Just losing it right now.
15:13Faster movements, Bobby.
15:14Yes, chef.
15:15Get this in the oven.
15:16Let's go.
15:17All right.
15:18We got this.
15:19I chuck it in the oven.
15:20It's not pretty, but you know what?
15:21It's going to get done.
15:22I want next level Bobby now.
15:2518 minutes to go, guys.
15:28Brandon, you got to move.
15:29Get it in there.
15:30Get it in there.
15:31Even nice.
15:33Perfect.
15:34My Wellington is finally in the oven.
15:37I'm going to crank this oven up as high as it goes and hope for the best.
15:40Get your sauces, your purees dialed in right now.
15:45All right, guys.
15:46Made of Brown's office here.
15:47Platform's on the move.
15:48Brandon.
15:49Good luck.
15:52Good luck, Brandon.
15:55We love you, guys.
15:56We knew that you're going to give it your best because that's what you like to do.
16:02Wow.
16:03Seeing my Aunt Terry and my grandma on TV, world of emotions.
16:07Bring those recipes back so you can feed the entire family.
16:11Love you so much.
16:12Aw, my grandma.
16:13Aw.
16:14How's that for you?
16:15That's amazing.
16:16Just what you did.
16:17Wow, that was just what I needed.
16:18Wow.
16:19You know, I haven't seen my grandmother in years.
16:22Yeah.
16:23Well, when you get that win, you better go visit her.
16:25I know that's right.
16:26Bobby, Shuggie and I are so proud of you and we love you so much.
16:32I see Keiko, my girlfriend that I've been with for 18 years at this point.
16:37To see her face on that screen, it just brings me home.
16:40We know how talented you are, but I want you to remember that you did all of this on your own.
16:45I want you to be proud of yourself and know that your parents would be so proud of you.
16:52We love you.
16:53You've got this.
16:57Keiko's my best friend and the one person that I think about and I talk to every day.
17:03All right, Bobby, you know what you're doing this for, right?
17:05Yes, Chef.
17:06Yes, Chef.
17:07Right, platform.
17:08Austin, off we go.
17:09A little message.
17:12Hey, babe, I miss you so much.
17:14I love you and I'm so, so proud of you already.
17:17Just remember why you're doing this.
17:19Cook with your heart and with your mind and soul.
17:21You'll always come out on top.
17:24Peachy made me understand that I'm a good chef and I deserve for the world to see what I can do.
17:30I mean, she's the whole reason I'm here.
17:32You are worthy of being the next level chef.
17:36Oh, man.
17:37That's the best mid-round drop that I've ever seen in this entire competition.
17:42There you go.
17:43Inspiration, right?
17:44Yeah, yeah.
17:45Okay, good.
17:46Oh, my God.
17:47Congratulations, Beatrice.
17:48I'm so proud of you.
17:50My mom is one of my biggest inspirations.
17:52She's the one who taught me how to cook.
17:54You deserve this.
17:55You've worked hard.
17:56Good luck, honey.
17:57Love you.
17:58Woo!
17:59Let's do it.
18:00How cool was that?
18:01Hey.
18:02Let's do it.
18:03Let's do this.
18:04Look where you're standing.
18:08Take it all in and then get back to business.
18:13Do what you do best.
18:14Cook from the heart and your hands will do the rest.
18:18Hi, honey.
18:19I'm so proud of how well you've done.
18:20We love you and miss you very much.
18:22Go get them.
18:23We love you.
18:25My mom and my husband have always been my biggest supporters.
18:28They have been steadfast in making sure I can achieve my dreams.
18:31That was great.
18:32It was right.
18:33Everything I needed.
18:34I just want to keep making them proud.
18:36Six minutes left, Megan.
18:37Thank you, God.
18:38Okay.
18:41Is it browning?
18:43Probably not quite as much as we'd like.
18:46I can barely see into this oven.
18:48It's an old basement oven.
18:49We are flying blind right now.
18:51I'm going to max it out.
18:53Okay.
18:54I'm cooking like my life depends on it.
18:55Exactly.
18:57I don't know if it's going to get cooked.
18:59At what point do we just think about changing tack and deep frying it?
19:01I am questioning right now if we need to just deep fry this thing.
19:05What I'm worried about is if you put the puff pastry in the fryer.
19:07It's just going to disintegrate.
19:08Because the height of it, it could really puff up and lose this lattice.
19:12It's fast, but then I can't monitor it as well.
19:15Puff pastry being deep fried, that could go sideways in so many different ways.
19:20And that scares the living daylights out of me.
19:23That's our absolute last ditch exit plan.
19:26Absolute last ditch.
19:27Absolutely, chef.
19:28All right, guys.
19:31Four minutes.
19:32Thank you, chef.
19:34Come on, baby.
19:36My puff pastry isn't getting to that golden brown.
19:39We're down to the wire.
19:40You know, I'm stressing out.
19:42It's going to be until the last minute.
19:45Just under three minutes to go.
19:48Check your Wellingtons, guys.
19:49I think she's ready, chef.
19:51Chef, I think mine's ready.
19:52I think mine's ready.
19:53Let's a little.
19:54Okay, it's good.
19:56Good.
19:57I want you in that finale.
19:58I want Austin in that finale as well.
20:03Oh, God.
20:04Starting to get golden, but I'm getting concerned.
20:07Has anyone ever made a deep fried Wellington?
20:10I need to know if this has ever been done before.
20:12I think we're going to have to fry it, chef.
20:15We're going to have to fry it.
20:16We're going to fry a freaking lobster Wellington.
20:19Oh, God.
20:20Okay, it's browning.
20:21I'm finally seeing this thing start to turn golden brown, and I'm like, oh, my gosh.
20:35I don't need to deep fry this thing.
20:37I'm going to let it ride.
20:38Okay.
20:39It's browning.
20:40It's, you know, is it going to be restaurant Gordon Ramsay, three Michelin star color?
20:44No, but we're in the basement.
20:46Start plating, guys.
20:47Two minutes.
20:48Thank you, chef.
20:49Start plating.
20:50Perfect Wellingtons, yes?
20:51Coming out.
20:52Let's go.
20:53Let's go.
20:54Let's go.
20:55There's no time left, and it's still not golden brown.
20:58We're in the semifinals, so they're going to be nitpicking everything down to the very
21:02last detail.
21:03Final two minutes, yes?
21:04Yes, chef.
21:05Start to dress your plates.
21:07Yes, chef.
21:1060 seconds, Megan.
21:16Okay.
21:17Yes.
21:18Yes, chef.
21:19Oh, my gosh.
21:20It is golden brown and delicious looking.
21:23I like that.
21:24I like that.
21:25I'm just hoping that the lobster tail is okay.
21:28Okay.
21:29Platform's here, Megan.
21:30Okay.
21:3110 seconds.
21:32Yes, Megan.
21:33Are you kidding me?
21:34Way to represent.
21:35That felt so freaking good.
21:36Platform's here.
21:37Gently.
21:38Take your time.
21:39Take your time.
21:4010 seconds to go.
21:41Go.
21:42Austin, move.
21:43Let's go.
21:44Go, go, go.
21:45Gently.
21:46Gently.
21:47Gently.
21:48Gently.
21:49Gently.
21:50Come around, Austin.
21:51Good man.
21:52There you go.
21:53Go.
21:54Austin, move.
21:55Let's go.
21:56Go, go, go.
21:57Gently.
21:58Gently.
21:59Gently.
22:00Gently.
22:01There you go.
22:02Yes.
22:03Yes.
22:04Yes.
22:05Yes.
22:06Yes.
22:08Yes.
22:09Well done.
22:11Well done both.
22:13I make these things in my sleep.
22:14Platform is here, guys.
22:15Let's go.
22:16Brandon, please.
22:18Let's go, guys.
22:21Really beautiful.
22:22Really beautiful.
22:23Good job.
22:24Good job.
22:25It's not easy.
22:26Thank you, Sean.
22:27Good.
22:29Guys.
22:30Oh, I'm getting a heart attack.
22:36Well, look at those beauties.
22:38They look fantastic.
22:42I'm stressing out because my Wellington is the only one that doesn't have that golden brown.
22:48Exceptional job, all of you.
22:49Seriously.
22:50I've been making these for years.
22:52And I remember opening my steakhouse in Vegas.
22:55And this dish just took off.
22:57But we spent hours perfecting them.
23:00Days mastering.
23:01Months cooking them.
23:03To see all of you cook these in 35 minutes.
23:06I'm blown away.
23:07And I'm so proud.
23:08Shall we start with you, Richard, please?
23:09Yeah.
23:10Okay.
23:11So, we know who cooked this dish because there's only one person in the basement.
23:14This is Megan's lobster Wellington with pork pate, cabbage, and brandy lobster sauce.
23:19That visually looks beautiful.
23:21All right.
23:22So, here's the moment of truth.
23:23Right?
23:28Looks beautiful.
23:31Glissing.
23:32So pretty.
23:33Stunning.
23:34I love the loudest work and the time and attention to detail.
23:43Really delicious.
23:44Lobsters cooked beautifully.
23:46Seasoned on point.
23:47The only thing I'm toying with now is that pate too strong for the lobster.
23:51Because it's very powerful.
23:53Maybe a little bit too much pate.
23:55I hear that.
23:56Yeah.
23:57Shall we move over to the middle floor?
24:00So, this first chef took a veal loin.
24:03This was wrapped with bacon.
24:06Bacon, onion, jam.
24:09Let's get in there.
24:10Moment of truth.
24:17It's cooked to perfection.
24:25Call the Michelin inspector.
24:26Seriously.
24:27There's so much finesse on this dish.
24:31I'm getting goosebumps.
24:32And it's not just the Wellington.
24:33It's the condiment of the jam and the puree and the sauce itself.
24:37Like, this is exceptional.
24:38Yeah.
24:39Truly stunning.
24:40The Wellington's cooked to perfection.
24:42He did a really good job.
24:43From the Wellington man himself, Gordon Ramsay, saying that the Wellington that you made in 30 minutes is perfect.
24:49Oh, somebody needs to wake me up.
24:51Because if this is a dream, it's not funny.
24:53Next up, this is a salmon Wellington with a spinach crepe.
24:58So, with two caviars, fried capers, and braised carrots.
25:01Should we get inside?
25:02Yes, please.
25:03Let's do it.
25:04The suspense of cutting into these is killing me.
25:06Peachwood.
25:07What I love about this is the multiple uses of salmon.
25:19The smoked salmon, the salmon loin, and then even the salmon caviar.
25:22Be a little bit mindful of the fact that other ingredients bring salt to it.
25:26This dish is very elegant.
25:27It's a lighter approach to a Wellington.
25:29It's so vibrant and colourful.
25:31Really good job.
25:34Shall we move for you, Maisha?
25:36Yes, please.
25:38First up, we start with the venison tenderloin.
25:41These party ingredients are this sort of blackberry jus and roasted carrots.
25:46It does need three or four minutes more cooking for the colour-wise, but it's all about the inside, right?
25:51Shall we?
25:52Yes, please.
25:56I love the sauce and the acidity from it.
26:05I love the lattice work, but the dough just needs a little bit more cooking so you can get that textural contrast.
26:10This venison Wellington for me is like four minutes away from utter perfection.
26:14The season is on point.
26:16Lovely plating.
26:17For me, the venison is undercooked.
26:19What a shame.
26:21Okay, next up we have a pork tenderloin inside the Wellington.
26:25Is a handmade porcini crepe finished with a mushroom duxelle.
26:30Yeah, you can tell that the bake is really good on it.
26:32High bar we're setting here, but it looks probably the least like a Wellington to me of the dishes in front of us.
26:37Shall we?
26:38Yep.
26:39Beautiful.
26:40Another dish with tons of finesse.
26:50Everything on this plate works beautifully.
26:52The season is on point, mushrooms roasted, puree.
26:55It's just smooth.
26:56Pork needs two more minutes.
26:58It's just a touch too rare for me.
27:02Right.
27:03Wow.
27:04What a semi-final.
27:05This is going to be a very tough call.
27:06Excuse us, please.
27:07Thank you, chef.
27:09Wow.
27:15Let's start in the basement.
27:16The lobster is so easy to overcook.
27:18Totally.
27:19Or undercook.
27:20It was cooked beautifully, by the way.
27:21It was just the strength of the pork and the garlic from that pate that sort of obliterated the sweetness of that lobster.
27:26I'm so nervous right now.
27:28Middle floor.
27:29Austin, did you see the cook on the veal?
27:31Yeah.
27:32It was exceptional.
27:33I got goosebumps just tasting and looking at that dish.
27:35Oh, incredible.
27:36The salmon.
27:37Yeah, listen.
27:38She's absolutely fearless and you saw it with this dish.
27:40Especially then to double down on it with the smoked salmon pate.
27:43Things can get too oceanic.
27:45It can get a little bit too salty.
27:46And that's my only issue with that dish.
27:48Top floor.
27:49What a shame with that venison.
27:50There was no heat anywhere near that middle.
27:52Yeah.
27:53You just put the venison in the oven too late.
27:55Yeah.
27:56Pork tenderloin.
27:57I think the flavors made sense.
27:58I think conceptually the dish made sense.
28:00The actual presentation of it was the one that looked the least like a wellington.
28:02Yes.
28:03Also, this wasn't like, can you make your own crepe challenge?
28:05Yeah.
28:06This was make a perfect wellington challenge.
28:07I appreciate a risk.
28:08But the risk has got to pay off.
28:09Totally.
28:10I mean, we have to come up with two to send it into the final.
28:13I know who my two are.
28:15I know who one is.
28:17I think Austin's dish, Michelin star, send it in right now.
28:21You know, then to me it's the salmon and the lobster.
28:24No chance.
28:25They're both the toughest ones.
28:26They're both the toughest ingredients to work with.
28:28If you had to do that lobster wellington again, I promise you now you'd admit,
28:31two-thirds of that pate.
28:32It was too much.
28:33Yes.
28:34And if I had to do the salmon wellington again, I'd offload one or two of the salty ingredients.
28:39Listen, I'd like to congratulate you having one in the finale.
28:43Well, I appreciate that.
28:44But I would also like to have two in the finale.
28:46Oh, my God.
28:47Oh, my God.
28:48Oh, it's stressful.
28:49Oh, God.
28:50This one hurts a little.
28:51Mad.
28:52Because they did a great job.
28:53Yeah, they did a great job.
28:54Yeah, they did a great job.
28:55Just kidding.
28:56Wow.
28:57That's a tough one.
28:58But we have come to a decision.
28:59The first individual into the finale.
29:11Congratulations goes to Austin.
29:16Austin.
29:17Oh, my God.
29:18Utter perfection.
29:22Seasoned beautifully.
29:23Cook brilliantly.
29:24Congratulations.
29:25Oh, my God.
29:29What the hell?
29:30Thank you so much.
29:32I've been working my ass off for years.
29:34And I've given up everything.
29:36Uh, I can't breathe right now.
29:38I would quit my job a thousand times over if it meant that I get to where I am right now.
29:42Super proud of you, chef.
29:44Good work.
29:47The second guaranteed spot in the finale.
29:51Now, this was a tough one, but it came down to the tiniest of details.
29:55The second person joining Austin into the finale.
30:02Congratulations goes to...
30:08The second person joining Austin into the finale.
30:14Congratulations goes to...
30:18Beatrice.
30:22Oh, my God.
30:23Thank you so much, chefs.
30:26I told y'all I was going to make it.
30:28Even with the 10 seconds gone from the platform grab, I did it.
30:32That time token was actually a blessing in disguise.
30:35Beatrice's salmon was exceptional.
30:38Top glass.
30:38Thank you, chef.
30:40Megan, it was so close between you and Beatrice.
30:44Just one third less of that pork pate would have landed you into the finale automatically.
30:51It's a real bummer just to know that it was so close.
30:54But, hey, I've got one more chance.
30:56That means Bobby, Brandon, and Megan, the three of you will go head-to-head for the final spot in the finale.
31:02So, for your final challenge, all three of you will be asked to cook an exceptional Michelin-star dish.
31:10Use everything you've learned along the way.
31:13Get that right.
31:14You're joining Austin and Beatrice into the finale.
31:18I'm a pro.
31:19I worked at a Michelin-Spanish restaurant, so this is going to be a Michelin-quality dish.
31:24You know, to be able to secure my spot in the final, this cooking means everything.
31:30I'm going to be with you upstairs in that top-flight kitchen every step of the way.
31:34The very best of luck.
31:36Let's go, guys.
31:36Go, Brandon.
31:37Let's go, Megan.
31:37Keep your head up.
31:38Yes, chef.
31:39Cook with joy.
31:40One cook away.
31:43Thank God Blazers have got three in the finale.
31:46What?
31:52Have you guys ever been to a Michelin-restaurant before?
31:55Nope.
31:55I ain't that high class.
31:57Eating at one is not always the same thing as making one.
32:00You know the concept.
32:01That's all that matters.
32:04Yes, chef.
32:05Let's go, guys.
32:07Okay.
32:08Line up, please.
32:09Thank you, chef.
32:1025 minutes to cook your way into the grand finale.
32:16Here we go.
32:17On your mark.
32:19Get set.
32:23Let's go.
32:24Let's go.
32:24Let's go.
32:26Rack of lamb.
32:27Love that.
32:28I instantly grabbed that rack of lamb.
32:30I grabbed some sunchokes, cherries, some mushroom.
32:34Michelin-star dishes are all about presentation and bold flavors,
32:37and that's exactly what they're going to get today.
32:39At this point, it's all a blur, but I see the fish.
32:42Harlow nuts.
32:43Wow.
32:43And I just grab it after that, and to see this dish developing in my mind.
32:47I'm the last of the platform, but what is left over?
32:51A beautiful filet mignon.
32:53I want to get to the finale, cooking what I love, and it's going to be a steak and cast
32:58iron.
32:59All right, young man, what'd you grab?
33:00I grabbed the rack of lamb.
33:01Rack of lamb.
33:02Love it.
33:02Yes, chef.
33:02And I grabbed some nice little sunchokes here.
33:05Get that pan up full.
33:06Get it going, yes?
33:07Yes, chef.
33:07There you go.
33:08Once you've got it seared, you want that crust on there.
33:10Yeah, I'll crust in and get it in the oven.
33:12Good man.
33:13Bobby, what are you thinking?
33:15I got over here the halibut, chef, and I'm going to be making a sauce nermang.
33:20This is unforgiveness halibut.
33:22Make sure when you sear it, it's butter and paste.
33:24Yes, chef.
33:24Okay.
33:26Right, Megan.
33:27Yes, chef.
33:28What a dream.
33:29Lift up.
33:30You see it nicely?
33:30Not yet.
33:31Good.
33:31Good, good, good.
33:32And what are you doing with the add-ons?
33:33I was actually going to add them to the pan, and I'm going to do those with the mushrooms.
33:37I want to keep it nice and simple.
33:39I want the beef to speak for itself.
33:41Good.
33:42Bobby, a lot of butter, a lot of lemon, a lot of white wine.
33:44Give it some love, dude.
33:45Give it a nice glaze.
33:46I got a bottle of white vinegar right here, and I'm making a very vibrant sauce.
33:49Guys, we're halfway, yes?
33:50Yes, chef.
33:51Now he's got a lovely crust in there.
33:52Whack that in the oven, okay, young man?
33:54Sure.
33:54You're on route, my man.
33:55You're on route.
33:55Let's go.
33:56You can go, brother.
33:56Come on.
33:58Right, filet, where's that gone?
33:59It's in the oven, chef.
34:00Okay.
34:01I'm concerned about this, because when it goes out of sight, it goes out of mind.
34:05And, right, let's touch that.
34:07So, that's still rare.
34:08It's still rare.
34:09Every minute, roll that over.
34:10This filet is my ticket to the finale, but you're not going to know what it looks like in the
34:14middle until it's cut open, and that is a very ugh kind of
34:18feeling.
34:19We've got this, Megan, okay?
34:20Keep it up.
34:21Go, go, go.
34:22Guys, there's six and a half minutes to go, yes?
34:24Thank you, chef.
34:26This here.
34:29Let's have a little check on this, baby.
34:31Watch out.
34:32I'm carrying it up.
34:34Okay, so that lamb needs to stay until the last minute there.
34:36You know that, right?
34:36It's still rare.
34:38Guys, we're four minutes to go, okay?
34:40Thank you, chef.
34:41Get everything in place, Bobby.
34:42You've got this.
34:43Don't break under pressure, okay?
34:45Gotcha.
34:45What are you going to do with these?
34:47I'm just going to saute them really quickly.
34:49We've got to get this done.
34:50Let's get that on.
34:50Whack up the gas on that, please, so we can saute these, please.
34:53I still haven't really finished composing this dish.
34:56There's like a bottleneck of time right now, and there's only a little bit of room to get
34:59through.
35:00Come on, bud.
35:00Come on.
35:01Break them as insignificant.
35:02We've got to get this done, because right now we're at a treat without a paddle.
35:05Let's go.
35:05Yeah, chef.
35:05I've just got to get this done right now.
35:07This is honestly going to come down to like the very last possible second.
35:10What are we doing?
35:11What are we doing?
35:11Two minutes, guys.
35:14Start to dress.
35:15Here we go.
35:16Two minutes.
35:16Now, Bobby.
35:17You need to start dressing in now.
35:18Let's have your puns now.
35:19The bread comes, okay?
35:20Yes, chef.
35:20The flavor in there.
35:21Yes, chef.
35:22Look at me.
35:22It needs citrus.
35:23Yes, chef.
35:23Don't underestimate that.
35:24It's a rich, fatty fish.
35:26Okay?
35:26We got this.
35:27Let's go.
35:27Let's go.
35:28Let's go.
35:30There's no time left, and my rack of lamb is not fully cooked.
35:34Damn.
35:35So I get it into a hot pan.
35:37I didn't come here to lose when it matters most.
35:3960 seconds, guys.
35:4160 seconds.
35:42One minute away from your final spot.
35:45Got this, Meg.
35:46Keep it up.
35:47Gentle on the salt.
35:47Gentle on the salt.
35:50Come on, guys.
35:50Go, go, go, go.
35:5210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
36:01Hands up.
36:02Well done.
36:03Come here, buddy.
36:04Come here.
36:04Oh, well done.
36:09Thank you, chef.
36:15Richard, Naisha, welcome back.
36:17What an extraordinary final challenge.
36:19Three incredible dishes, three phenomenal contenders.
36:22I ask for next level Michelin star dishes.
36:24They have delivered in abundance.
36:26Let's start off with the seared filet mignon with the fricassee of mushrooms, lardons, buttered
36:34spinach, done with a pork wine reduction.
36:37So excited.
36:45I love the combination here.
36:46You have a perfectly cooked filet with the acidity and the sweetness from the wine and
36:50then the earthiness from the mushroom, saltiness from the bacon.
36:52Maybe a little bit more sauce on it for me.
36:55I love the approach here.
36:57A few ingredients done really well.
36:59The earthiness of the mushrooms playing against the freshness of the spinach and this beautifully
37:03seared filet.
37:05Next up, halibut with butter and fish starch served in a bed of kale and then mushrooms.
37:10Now fish with a sauce normand.
37:15It looks very vibrant.
37:16I love the beautiful aesthetics coming off this plate.
37:18The cook on the fish is really beautiful.
37:21The bit that's not working as well as the sauce.
37:24It's a bit heavy for the light fish.
37:27I love the visuals here.
37:28I like how the fish is cut into smaller pieces.
37:30That's very Michelin star.
37:32Maybe a little bit more acidity on the sauce, but another really, really good dish.
37:37Final dish.
37:38A beautifully roasted rack of lamb is served on a bed of sunchoke potato puree, a reduction
37:43of a cherry sauce.
37:49I love the earthy flavors that are going on in this dish, but the lamb's a little unevenly
37:54cooked.
37:55I love the use of cherries to sort of break up some of that gaminess.
37:57I love the balance and the perfuming of the rosemary.
38:01I think the sunchoke puree, it's really beautiful.
38:04Maybe just a little bit more rendering of the fat on the lamb.
38:09Three exceptional dishes.
38:11Three incredible chefs.
38:13Only one will join Austin and Beatrice into the finale.
38:16Which dish are you sending into the finale?
38:21Naisha, I'm going to start with you first.
38:24All really great dishes.
38:26Really great efforts all around.
38:29The dish I'm sending into the finale is...
38:35Filet.
38:37Richard, the dish that you are sending into the finale.
38:44All good dishes, all with some minor details that could be tweaked a little bit, but one
38:50with a little bit more cohesion.
38:53The dish that I'll be sending into the finale is...
39:04The beef filet.
39:05That dish was cooked by Megan.
39:09Congratulations.
39:10Oh my God!
39:15Top three?
39:18Holy ****.
39:20You'll be joining Beatrice and Austin in the grand finale.
39:24Congratulations.
39:26How are you feeling?
39:28Words are kind of hard right now.
39:31To be seen, not just as a home chef, but somebody that can stand up with the
39:35professionals, it's amazing.
39:38I am so proud of myself for every step I have taken.
39:43So that means Bobby and Brandon, two amazing chefs.
39:47Unfortunately, you won't become our next level chef.
39:50But I just want to say, I know what this competition means to you.
39:53I know what it's going to do for you.
39:53But more importantly, you guys have nailed it.
39:56Thank you, chef.
39:57Good job.
39:58I'm proud of you.
39:58I'm proud of you too.
39:59Good.
40:00This has been the hardest thing I've ever done in my life.
40:03But I've never done anything more rewarding.
40:06It's an emotional storm right now, but it's, these are tears of happiness.
40:12I'm going to promise you that.
40:13Brandon, I mean, you did a tremendous job this season.
40:16You should be really, really proud.
40:17Thank you, guys.
40:19It was a huge learning opportunity.
40:21It was a huge growth opportunity.
40:24You know, it's not an opportunity that most people get.
40:27Hands down, this is the best experience of my life.
40:30All of you guys, give it up for Bobby and Brandon, please.
40:37Come on.
40:40Well done.
40:41Well done.
40:47Austin, Megan, Beatrice, congratulations.
40:50You are officially our next level finalist.
40:55What an achievement.
40:56And you've now cooked your way to a shot of a quarter million dollars
41:00and a one-year-long mentorship.
41:03This is going to be one of the most exciting finales we've ever had.
41:07Well done.
41:08Well done.
41:08Good job.
41:09Meg, that's the way.
41:11Team Renzi for the win.
41:19Two people from Team Blazer in the finals.
41:22Maybe, just maybe, I'm figuring this thing out.
41:25Baby, this is the beginning of the Blaze Dynasty.