Next Level Chef (UK) Season 1 Episode 8

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Transcript

00:00Perfection.

00:0112th Chef started in the toughest culinary competition ever.

00:05Platform's here.

00:07They want to push you to the max.

00:09All of them hoping to become the next level chef.

00:12Grab ingredients.

00:1445 seconds and you're still cooking.

00:15Best dish of the day.

00:16That is some serious next level cooking.

00:19They have taken on everything we've thrown at them.

00:22Oh, Rima.

00:25Let's go, let's go.

00:27You are not going to be the next level chef.

00:35Now, only three chefs remain.

00:39I'm a dentist who works for the NHS.

00:41Are you sure you're not a professional chef?

00:43I've got reindeer moss.

00:45You love making your life difficult, don't you?

00:46Where did you learn this technique?

00:48This is amazing.

00:50A very talented home cook.

00:53I'm a social media chef.

00:54I cook budget food.

00:55Have you cooked at Venison Prairie?

00:56Never.

00:57Going out on a limb.

00:58Comfortable cooking sea bass.

00:59I've never cooked this chef.

01:01I am pushing myself out of my comfort zone.

01:03Melting your mouth.

01:04Beautiful.

01:05I love it.

01:07I was a professional chef and I'm a pan Olympian.

01:10The pork chop.

01:10Congratulations.

01:12It's been such an emotional roller coaster.

01:14Get it on, get it on!

01:15Ah, .

01:17But when I'm down and out, I bounce straight back.

01:20I'm not going home.

01:21Cooked to perfection.

01:23It's now game time.

01:25I'm ready to go.

01:31The winner of Next Level Chef will walk away with an incredible year-long mentorship from Gordon, Paul, and myself.

01:39Plus 100,000 pounds.

01:42Oh, my gosh.

01:43This is going to be tough.

01:46And for one of you, it's going to be life-changing.

01:49This is it!

01:50This is the final to end all finals.

01:53The winner of Next Level Chef, it's . . . .

02:16This is it, guys.

02:17Uh, seven weeks of absolute mayhem.

02:20Yeah.

02:22Big day.

02:23Down to this.

02:24Yeah.

02:25Very excited.

02:26To be here right now, it's just . . .

02:29I feel like I'm in a dream.

02:31Welcome.

02:32What a fantastic trio.

02:34I can't believe we're in the final.

02:36I am incredibly excited to get in that kitchen and cook.

02:39Jase, Ronan, and Callum.

02:43It is the Next Level Chef final.

02:46I cannot believe that I made it this far.

02:48It is surreal.

02:50Now, as we all know, the winner of Next Level Chef will walk away with an incredible year-long mentorship from Gordon, Paul, and myself.

02:59Oh, my gosh.

03:00Plus that huge prize of 100,000 pounds.

03:05Oh, my God.

03:06Jase, now you're in the final, what would you do with that incredible prize?

03:11I've never had financial security, so obviously the money would give us a chance.

03:16Sure.

03:17I'm a social media chef, but I'm also a skills and development coach, working full-time.

03:22I'm also a mom, so winning the money and the mentorship means that I can follow my dream.

03:28It means that I can publish a cookbook.

03:31It just means everything to me.

03:34Tonight, one of you will be crowned our first-ever Next Level Chef.

03:38After my accident, I was worrying about going back into a kitchen again.

03:44This competition has just reignited my passion for cooking.

03:47For me, the absolute dream would be to have a fine dining restaurant.

03:51It feels so real now, like I can just grab it.

03:53You've made it here.

03:55You've survived Gordon's ranting and raving for the last few weeks.

03:59Me?

03:59Yeah, you.

04:01It's incredible.

04:02You should be so proud of yourselves.

04:05Thank you, chef.

04:05I started off in this competition as just a home cook, so winning, it would just be a life-changing moment.

04:12I've always wanted to open up a little pop-up restaurant to show my Indian heritage and my Chinese heritage,

04:19and that prize is literally just in grasp.

04:22Right, tonight, for your final challenge, you must create a stunning three-course meal.

04:33Now, here's the tough news.

04:37You're going to cook one course in every kitchen.

04:41First off, in the basement, all of you will need to create a starter.

04:46Then you head to the middle kitchen, where you must cook a main course.

04:50And then finally, hit the top kitchen, where you'll produce your final dish of this competition,

04:58a next-level pudding.

05:02Think about it.

05:03That is tough.

05:05Now, I expect every chef in my restaurants to be able to deliver quality dishes under a time pressure.

05:12So, all three of you will just have 90 minutes to cook all three courses.

05:17One further catch.

05:20For the first time ever, you will be in charge of your very own cook time.

05:26Oh, my God.

05:27After every course, you'll hit the buzzer.

05:32That will stop your individual clock.

05:34Oh.

05:35The more time you spend in the basement and middle kitchens,

05:39the less time you'll have in the top kitchen for your dessert.

05:42So, don't run out of time.

05:44Personally, I've missed a platform before, so it's going to be a tough one.

05:48These next three dishes have to be the best plates of your lives.

05:53Yes, chef.

05:54Right.

05:55Paul will oversee the starter in the basement.

05:58For the main course, Nyesha will join you in the middle kitchen,

06:02and I'll be with you in that top kitchen for your final course, your pudding.

06:06Before you begin this epic three-course showdown.

06:10Okay.

06:11Jade, head to the basement.

06:13Ronan, head to the middle kitchen.

06:14And Callum, head to that top kitchen.

06:17We'll meet you there shortly.

06:19Good luck.

06:20Come on, go for the shit.

06:22Good luck, guys.

06:23Good luck, guys.

06:23Good luck.

06:26How mad is it?

06:27This is nuts.

06:33Good luck, boss.

06:33Bye-bye.

06:34Oh, you have got that, Callum.

06:45All right, chef.

06:46You okay?

06:47Yeah.

06:47I'm fantastic.

06:48How you feeling?

06:48Good.

06:49This is Winter Paralympics time.

06:51Same focus, going out to win.

06:54It's on the same path.

06:55Before we get going, I've got one last surprise for you.

07:01What are you doing here?

07:03Hey!

07:04What the hell are you doing here?

07:07Oh, son.

07:09Oh, gosh.

07:11So good, son.

07:12Knowing that my family are here is going to give me the energy and drive to just knock us out the park.

07:18I honestly can't believe that I've got to this point.

07:20I can.

07:21Like, we can, because it's you.

07:24Ever since what happened to you, you know, you've come so far.

07:27We are so, so proud of you.

07:29Family for me is the most important thing.

07:31So having my girlfriend and my dad here just makes me want it that little bit more.

07:35I'm wishing you all the best.

07:37I just want to give you one last small bit of inspiration.

07:41It's true, okay?

07:43Oh, my God!

07:44Oh, my God!

07:47Oh, my God!

07:48Oh, my God!

07:49Oh, my God!

07:50We're so proud of you.

07:53Oh, my God!

07:54You look so professional!

07:55Look at you!

07:56Oh, my God!

07:57We've got a little video message for you.

08:00No way!

08:02Oh, my God!

08:03It's my daddy!

08:04Hi, Ronan.

08:05I'm so proud of you.

08:07And I wish you win the competition.

08:11And I love you so much.

08:13Oh, my God!

08:18Oh, my God.

08:19Getting the video from my grandma, her being so proud of me, it was really, really lovely.

08:24And she is the reason why I cook now.

08:27Just do what you've done.

08:32Just elevate it, okay?

08:33Yeah, thank you, chef.

08:34Before I go, one last little push of inspiration, especially ahead of the biggest cook of your life.

08:44Oh, my God!

08:49Hello.

08:52Hello.

08:53Good night.

08:55So proud of you.

08:56It means everything that my family are here.

09:00Oh, my God, what's he saying?

09:02Hello, Mum, I love you rather than you.

09:05Oh!

09:06I can't wait to see you.

09:08Driving me throughout this competition is Ralph.

09:11He is everything to me.

09:12And I just want to give them a good life.

09:18You've done absolutely amazing.

09:20Don't say it for me to cry.

09:21Yeah, darling.

09:22The family are like, they nicked them in awe of you.

09:25I'm so so grateful.

09:26In awe of you.

09:26TJ!

09:27Yay!

09:28Yeah, you can do it better.

09:29TJ!

09:29I'm doing it for them.

09:31It's really spurred me on to do everything that I can in that kitchen.

09:35I've got to win this.

09:41This is a chance of a lifetime.

09:43Cook your hearts out.

09:45Yes, Chef.

09:46Please, all three of you, take your positions for your first course, your starters.

09:51Good luck.

09:52Thank you, Chef.

09:54Here comes the platform.

09:57Knowing that that prize is nearly in sight, I need to make sure that grab is perfect and

10:02I've got all those ingredients.

10:0330 seconds to grab, whatever you need.

10:0790 minutes starts now!

10:11I wanted those scallops.

10:13They're the first thing I went for.

10:14Oh, duck.

10:16Straight on that mackerel.

10:17I know how to cook mackerel.

10:18I love it.

10:19World-class starter.

10:22You just get blinded by all the stuff that's on there.

10:25Ten seconds left.

10:27Think about your dish.

10:28You've had plenty of practice at this now.

10:30Five, four, three, two, one.

10:37Nice.

10:38Go, go, go.

10:39This to win next level, Chef.

10:42The less time you spend on your starters, the more time you have for your main course

10:46and the dessert.

10:48Hit the buzzer as soon as your dish is finished.

10:50Yes, Chef.

10:51Jade, what's the plan?

10:52Happy with your grab?

10:54More than happy with my grab.

10:55Really?

10:55Yeah, you've got that beaming smile.

10:57Yeah.

10:57So I've grabbed scallops.

10:59I'm going to do a cabbage and bacon base with, like, tart apple.

11:02Do you know what?

11:03The biggest thing here is time pressure.

11:05Yes, Chef.

11:05All right?

11:06And making sure that those scallops have cooked perfectly.

11:09Yes, Chef.

11:09If you leave them in the pan too long, they become rubbery.

11:13These scallops need to be tender, sweet, but well-seasoned.

11:16Thank you, Chef.

11:16And you've got that beautiful lemon.

11:18Good grab.

11:18You can give that touch of citrus, OK?

11:20Yes, Chef.

11:21I've only cooked scallops once before, and they were tiny.

11:24They were about a quarter the size of these.

11:26And I chose scallops because I feel in the final,

11:29you have to push yourself,

11:31and you have to create something that is next level.

11:34I just hope it pays off.

11:37Ronan.

11:37Yes, Chef?

11:38Talk to me.

11:38Are you happy with your grab?

11:40Sort of.

11:40Yes, Chef.

11:41I'm thinking it's OK.

11:42Yeah?

11:43I've got a duck.

11:43I'm thinking of doing, like, a little take on a peeking duck, I reckon.

11:46Yeah?

11:47I'm just going to roast them off, make homemade pancakes with it as well.

11:50Get that on now.

11:51Quickly.

11:51Yes, Chef.

11:52Because the duck will need time to rest after cooking

11:54to allow the juices to stay inside

11:56and keep that duck beautifully pink.

11:59Remember, spice is spicy, but you still want that salt in there, OK?

12:02I've once tried to make peeking duck, and it didn't work.

12:05That's why with the duck breast, I would just do classically pan-seared.

12:09So it's a sort of peeking duck in a hurry.

12:11Right, Callum.

12:12Yes, Chef.

12:13How are you doing?

12:14Good.

12:14I grabbed mackerel.

12:16Yeah?

12:16So I'm going to make a pan-seared mackerel.

12:17Yeah.

12:18With a sweet corn fritter.

12:20Yeah.

12:20Pickled red cabbage.

12:22And then for some freshness, I'm going to make a lemon vinaigrette.

12:24This fritter you're making now, what else has gone in there apart from the corn?

12:27Egg, flour, chilli, nigella seeds, just for a bit of onion flavour.

12:32Yeah.

12:33Timings, you know, that mackerel does not take long to cook.

12:36It's a beautiful fish, full of flavour, nice and oily.

12:39How long is this going to take?

12:40Around 20 minutes.

12:4120 minutes.

12:42I'm going to try and do it faster, because I want as much time as I can for the next two courses.

12:46The trick here is, for starters, you want to fly through it, but you also want to deliver a great dish.

12:53You want to kind of get that balance just right, because if they don't leave enough time for the other courses, it could cost them the competition.

12:59Cooked like there is no tomorrow.

13:10The time pressure is on this week, because these chefs have to manage those 90 minutes themselves.

13:17Push, push, push.

13:18They've got three courses in total, so as soon as they finish their starter, they need to stop their own timer.

13:24Chefs, that is ten minutes.

13:27Forkless.

13:27In the kitchen, time just disappears.

13:30Stop flapping.

13:31It's not the most confident of being free.

13:34I think it's just the pressure of the first cook of the final.

13:37I need to get that plate finished and done as fast as I can.

13:40Callum, happy with the fritters?

13:42Yeah, chef.

13:42Yeah?

13:43Yeah.

13:45Callum?

13:45Yes, chef?

13:46You got enough fritter mix to start again?

13:48Er, no.

13:49No?

13:49I like the dark colour, it's OK.

13:51This is the final.

13:52Every element is scrutinised.

13:54Am I a bit worried about Callum?

13:56Yes, I am.

13:56The sweet corn fritter, it was dark on the top.

13:59When they're overcooked, they lose moisture, become dense and rubbery.

14:05Ronan, you OK?

14:06Yeah, yeah, yeah.

14:06How's that dark?

14:07Oh, my God, yes, yes, yes, that's good.

14:08I was just so, so stressed.

14:11Be careful.

14:11You've got that skin cooked, you might want to add a little bit of butter in that pan now, OK?

14:15And then start basting it and get some lovely flavour happening.

14:18I'm too scared to serve raw duck, so I had to make sure it was perfect.

14:23Jay, scallop's going in.

14:25Scallop's going in, chef.

14:26Just over 17 minutes to go.

14:28How much time is left?

14:29It's up to you.

14:30Is that duck out resting now?

14:32Yes, chef.

14:32Yeah?

14:33Watch those scallops, Jay.

14:35Watch those scallops.

14:36Remember, we've got basement pans, so just be careful.

14:38Those scallops should give a little resistance when pressed, but it still feels soft rather than bouncy.

14:43That basement is terrifying because I am making scallops with a cabbage and bacon base with the worst equipment.

14:51Come on.

14:52This is so slow.

14:59Yes, lovely.

15:01Remember, the longer you spend down here, the less time you've got for that main course and dessert.

15:07Jade, is that you plating?

15:08Yes, chef.

15:08Excellent.

15:09OK, well done.

15:1220 minutes gone.

15:13That 20 minutes just disappeared.

15:16I just wasn't 100% happy with that sweet corn fritter, but I didn't want to use lots of time.

15:21I'm saving every second.

15:23OK, Callum.

15:24Excellent.

15:25Well done, Callum.

15:26That was intense times a million.

15:29First to the buzzer.

15:30I'm just hoping that it's good.

15:32Jade, hit the buzzer.

15:33Straight on the table.

15:34Well done.

15:36Ronan, Callum and Jade have got their starters up.

15:40Being the last one, knowing that Jade had finished, knowing that Callum had finished, maybe I rushed the starter a bit too much.

15:47I wish to duck I could have rested a bit longer.

15:51Hit the buzzer if you're ready.

15:55Go.

15:55Well done.

15:57Excellent.

15:57Oh, my God.

15:59That was so stressful.

16:04Wow.

16:05Wow, wow, wow.

16:06Well done.

16:08OK, first up, this dish was cooked by Jade.

16:11Scallops, cabbage, bacon and apple.

16:14So this was a cook time of 21 minutes.

16:18Interesting.

16:18Scallops cooked absolutely beautifully.

16:26The sear on the scallops to the naked eye, beautiful, caramelised.

16:30Doesn't need the cream, not really.

16:32A light dusting of seasoning, near perfection.

16:34A really strong starter.

16:36The cooking of the scallop is absolutely on point.

16:40Yeah, a little bit more finish in seasoning, but good dish.

16:42Well done.

16:43Moving on, this next dish was cooked by Ronan.

16:47Duck, hoisin sauce, pickled cucumber and homemade pancakes.

16:51This was 22 minutes.

16:54Ronan was just behind Jade.

16:59That duck is absolutely delicious.

17:0122 minutes for a duck breast.

17:02Cook that perfectly.

17:04You are at the top of your game.

17:06Bold move.

17:07I've got to take you to task.

17:08There's no seasoning in those pancakes whatsoever,

17:11but duck nailed beautifully.

17:14One of the most craveable parts is that skin, the crispiness.

17:17So I would have loved to see more of that

17:19for further textural contrast

17:21against that beautiful pancake that you have here.

17:24Maybe just a little more salt, but a strong start.

17:27Looks beautiful.

17:28I'm really, really happy that I nailed the duck.

17:31Next time, season, season, season.

17:34And lastly, this is a dish cooked by Callum.

17:37So this was mackerel with a sweet corn fritter,

17:40and this was a cook time of 21 minutes.

17:45There's something that's always got me

17:46about your level of finesse, young man.

17:48A mackerel like that, glistening, beautifully seasoned.

17:51The skin is so crispy.

17:52I love what you've done with your charred corn.

17:54I just don't know if it needs the fritter.

17:56The fritter brings it back down again

17:58in a sort of spongy way.

17:59Yeah, I mean, let's start with the mackerel.

18:01Beautifully cooked.

18:03The sweet corn fritter, if I'm honest,

18:05was a little bit dark, which affected the taste.

18:08And for me, a little bit random.

18:10But overall with the mackerel, good job.

18:12A little disappointed on the fritter.

18:14That sweet corn fritter just didn't hit it.

18:17Finale worthy.

18:18Definitely next-level starters.

18:20So, timings-wise, around 69 minutes remaining.

18:24Okay.

18:25You've whet her appetite.

18:27Now take her up a level

18:28and wow us with that main course.

18:31The very best of luck.

18:32Thank you, Chef.

18:33Good luck.

18:33Okay, great start.

18:38I think my biggest worry

18:40is making sure I have left enough time for a dessert.

18:44So, I don't want to pressure myself,

18:46but I'm just going to work super, super quick.

18:50In the real world, chefs are under constant time pressure,

18:52which is why our chefs need to use their time correctly

18:55to produce three courses in just 90 minutes.

18:58Because there is 100,000 pounds on the line

19:01and a year-long mentorship.

19:04Platform's on the move.

19:09Let's go, let's go.

19:11Grab your protein.

19:12There's sea bass, rack of lamb, venison loin.

19:15As soon as I saw that rack of lamb,

19:19I knew exactly what I was going to create with it.

19:23I was pumped to grab that venison.

19:25It was beautiful on top of that platform.

19:28Ten seconds, guys, ten seconds.

19:30Grab herbs.

19:31Think about garnishes.

19:32I'm thinking, grab the cod loin

19:34and cook as fast as you can.

19:37Five, four, three, two.

19:40What can you grab?

19:41It's still here, guys.

19:42Let's go.

19:45Good job.

19:46Oh, my God.

19:47Next level main courses, yes?

19:49Yes, yeah.

19:51Would you grab, Jane?

19:53I've grabbed lots of herds.

19:54I'm going to do a herds-crusted lamb

19:55with dough for more potatoes

19:57and buttered asparagus and tenders and broccoli.

20:00Cranberries, what's the plan?

20:01And they're going to go in my jus.

20:03So the key is going to be

20:04to get that lamb on straight away, right?

20:05It's going to need time to rest.

20:07It's all about how you prepare it.

20:08Be careful if you're keeping the fat in the lamb.

20:10Imperative.

20:11Yes, chef.

20:11You hear me?

20:12Yes, chef.

20:12Imperative.

20:16Hello, chef.

20:16What did you grab?

20:17I grabbed venison loin.

20:19I'm going to pan fry it.

20:20I'm going to make a slyriac puree.

20:21I'll make a red wine jus

20:22and some little shallot crisps.

20:25What's the plan with the timing?

20:26So I'm going to cook the venison now

20:28so it has time to rest.

20:33I've got to say,

20:33it looks like Callum's nerves

20:34were a little bit knocked from the starter.

20:37Oh, God.

20:38Callum needs to use his athlete mentality

20:40and deliver a killer main course.

20:46Wow, amazing aromatics.

20:48What's the plan for your dish?

20:50So I'm doing a confit-style cod loin.

20:53Again, the extra virgin olive oil

20:54Yes.

20:55And an enoki mushroom spargee.

20:57Are you using the coconut milk for the sauce?

20:59Yeah.

21:00Minimalist, simple flavors,

21:02but just well put together.

21:04I've got to say,

21:05Ronan is forever taking risks.

21:07Confin the cod is a clever way

21:09to ensure that this fish

21:10doesn't dry out in the cooking

21:11by submerging it in olive oil.

21:13But with only a few main ingredients,

21:16my question is,

21:17will Ronan's minimalist dish pay off?

21:19Make sure that cod's perfect, right?

21:22Yep, chef.

21:23Yes, chef.

21:23Ronan.

21:24Yes, chef.

21:24You have one hour left in total, okay?

21:26Thank you, chef.

21:29Callum.

21:29Yes, chef.

21:30Jade.

21:31Yes, chef.

21:31You both have one hour left, yes?

21:33Okay, yes, chef.

21:34In total.

21:34Seems like plenty of time,

21:35but manage it well

21:36across the remaining courses.

21:39Go on, time, Callum.

21:41Beautiful, beautiful.

21:44Wow, that's good.

21:45So caramelising the celery yuck.

21:47Yes, chef.

21:48And then?

21:49Just some cream,

21:50a little bit of stock as well.

21:52Nice.

21:53Venison's rendering nicely.

21:54Yes, absolutely.

21:55You're going to hit that

21:55with a little bit of butter,

21:56any herbs?

21:57Yes, chef, absolutely.

21:58I felt a little bit knocked

21:59after the starter.

22:00I brushed myself off

22:01and I feel fired up now.

22:03Leave no room for error.

22:04Yes, chef.

22:05Think about your time.

22:06You're in control.

22:07Think about that dessert.

22:08Jade, make sure you care

22:10for your lamb, okay?

22:11Yes, chef.

22:11You want to make sure

22:12all sides are roasted

22:13and let it rest.

22:14Yeah, it's going to get

22:14crusted and then

22:15it's going to go in the oven.

22:20You feel this venison.

22:21Yes, chef.

22:22Are you happy with it?

22:22Yeah, I'm happy with it.

22:24So talk to me about

22:25how you're crusting it.

22:26So I'm going to brush it

22:27in some of my sauce

22:28and then hazelnut crust

22:30I just stick to it.

22:34Ronan?

22:35Yes, chef.

22:35Where are you at?

22:36Talk to me.

22:37Are you plating?

22:38Yes.

22:38This is a perfect dish, right?

22:40Nicely cooked.

22:41My question is,

22:42have you done everything

22:43you need to do for this dish?

22:44To be a winning

22:45next level chef dish, right?

22:47Yes, chef.

22:4746 minutes left.

22:49All right, I'll have 46 minutes.

22:50Of the entire cook.

22:51Yep, I'm going to use that

22:51in the dessert.

22:52This main course,

22:54it's risky for the final,

22:55it's minimalist,

22:57and that's what I wanted

22:58to go down.

22:58And I'm happy

22:59with what I presented,

23:00so let's see what happens.

23:02Ronan, we've stopped the clock for you.

23:10So that leaves you 42 minutes

23:11for your dessert.

23:13Ronan definitely picked up

23:14some time on that cook.

23:15Hearing someone else

23:16push that buzzer

23:16is the most stressful thing.

23:19It amps up the pressure.

23:20Come on, Jade.

23:20Come on, keep pushing.

23:24Callum?

23:24Yes, chef?

23:25You need to let this out a bit,

23:26right?

23:26It's getting a little bit tight.

23:27Yes, chef.

23:27It's reduced quite a bit.

23:28Just be careful.

23:30I think I fucked that sauce.

23:32I think I fucked it.

23:32Don't put it on

23:33if it's not perfect.

23:34Be careful,

23:34that's going to burn your mouth.

23:35You can hit it with a little,

23:36yeah, exactly.

23:38Come on, guys.

23:39Final place you're going.

23:45Fucking perfect.

23:46Wow.

23:47Time goes so quickly

23:49in that kitchen.

23:50It was so hectic.

23:51Wow!

23:53So pretty.

23:54Thank you, chef.

23:54Yeah, so pretty.

23:55Callum, Jade,

23:57you have around

23:5840 minutes left

23:59in total, okay?

24:01Yes, chef.

24:02That venison,

24:03to me,

24:03is perfect.

24:04My only thing is,

24:05that sauce,

24:06I'm just hoping

24:07that it'll be all right.

24:08Come on, Callum.

24:09Come on.

24:12Callum,

24:12your time has stopped.

24:14You will have

24:1539 minutes left

24:16for your dessert.

24:17Yes, chef.

24:18I'd seen that

24:19the other two guys

24:20had pressed the buzzer

24:20and it really panicked me.

24:22Yes, chef.

24:25So I cut the lamb

24:26and I saw that

24:27it was raw.

24:28And I'm going to put it

24:30in the oven.

24:30And then I decided

24:31to put it back

24:31in the oven

24:32because I can't

24:33serve it like that.

24:34I knew that it wasn't right.

24:35It's the final.

24:36It's got to be perfect.

24:37So I don't know

24:38whether I've completely

24:39sacrificed my dessert time

24:41for this lamb.

24:42I've just took

24:43a massive risk

24:43and I'm not sure

24:44if this is going to pay off.

24:45Callum and Ronan

24:56have finished

24:56their main dishes.

24:57Jade only has

24:5836 minutes left

24:59to finish her main

25:01as well as her dessert.

25:02There's so much

25:03at stake here.

25:05I'm not going to put

25:06lamb on that plate

25:07unless it's

25:08completely perfect.

25:10I knew that I had

25:11to put the lamb

25:12back in the oven

25:12and I just hope

25:13it pays off.

25:15Think about the presentation.

25:16What, chef?

25:17Right?

25:18Nice and glossy.

25:20I started shaking

25:21and I was just like,

25:22you need to hurry up.

25:26Hit that buzzer.

25:29Beautiful.

25:30Well done.

25:32Well done.

25:33That was amazing.

25:34If this lamb

25:34isn't cooked correctly,

25:36then my dish is ruined.

25:38Good job, guys.

25:44Gordon, Paul,

25:44incredible.

25:46What a main course.

25:48Look at that.

25:52So first up,

25:53we have Callum.

25:54This is a hazelnut

25:55crusted venison

25:56with a red wine reduction

25:58served with a celery

25:59yak puree.

26:00Callum took 30 minutes.

26:03Venison cooked beautifully.

26:05The hazelnut crust,

26:05absolutely spot on.

26:07Sauce needs to just

26:08relax a touch more

26:09because it's gone

26:10on the sugary side

26:11and it's been

26:11slightly over-reduced.

26:12So it's not a jam

26:13but it's very sweet.

26:15We're taking to task

26:16but I love

26:18the cook on the venison.

26:20Yeah.

26:20I love the textural contrast

26:22of the crunchiness

26:23of the crust

26:24and the texture

26:25of the venison.

26:25I'll take a little bit

26:27over-reduced sauce.

26:28It could have went

26:29a lot worse

26:29but as long as I nailed

26:31that venison,

26:31I'm happy.

26:32This dish is cooked

26:33by Ronan

26:34and this is a confit cod

26:36finished with an aromatic

26:38coconut sauce

26:39and an enoki mushroom baji.

26:42This was cooked

26:43in just 26 minutes.

26:45Wow.

26:47It's simple, okay?

26:49On many levels,

26:50I've got one, two, three

26:51main ingredients

26:52and I don't know

26:53whether that's a stroke of genius

26:54or you're just moving too fast

26:56but the cod is delicious.

26:59To confit in olive oil,

27:01you know,

27:02that is really, really

27:04like next-level stuff.

27:05The coconut milk sauce

27:06is quite sweet.

27:08Have you pulled it off?

27:10Yeah, I'm on the fence

27:12with that one.

27:13Have I done enough?

27:14I'm so scared.

27:15Going into the next course,

27:17I have to make

27:18the best dessert

27:20of my life.

27:21Last dish here

27:22is by Jade.

27:24This is a roast rack

27:25of lamb

27:26with an herb crust,

27:27also a dauphin

27:28was potato

27:29and Jade took

27:3036 minutes.

27:3136 minutes?

27:32Wow.

27:34At this point

27:34in the competition,

27:36everything's got

27:36to be perfect.

27:37I'm really hoping

27:38that the lamb's

27:39cooked.

27:41Rack of lamb

27:42is exceptional.

27:44Cooked absolutely beautifully.

27:45It's pink

27:46but when you crust

27:48anything,

27:49you need to remove the fat.

27:50You've left it on,

27:52which is an oversight.

27:53The fat on the lamb

27:54should have been removed.

27:55You know,

27:56you're under that much

27:56time pressure

27:57and it's just a stupid mistake

27:58and it's so annoyed

27:59on myself.

28:00The dauphin was potato

28:01is one of my favorite parts.

28:03Yes, the lamb

28:03is cooked beautifully.

28:04The plate looks

28:05restaurant quality

28:05and very elegant.

28:07It's classed

28:07but at the same time

28:08comfort.

28:10OK, we are moving

28:11on to the final course,

28:14dessert.

28:15Get that right?

28:16That could get you

28:16the title of

28:18Next Level Chef.

28:19This is going to be

28:19the final time

28:20you cook

28:21in this competition.

28:23Give it your all.

28:24Yes, Chef.

28:24Definitely.

28:25Ronan,

28:26you've got 42 minutes left.

28:30Callum,

28:30you've got 39 minutes left

28:33and Jade,

28:35you've got 32 minutes left.

28:38I've got the least amount

28:39of time

28:39and I'm probably

28:41the most scared

28:41of this round.

28:42I don't have a lot

28:43of skills in desserts.

28:45I am worried.

28:45This is so close to call.

28:48It's all going to come down

28:49to this final challenge.

28:52Good luck.

28:53I've got a huge chunk

28:54of time on my hands.

28:56Hopefully that will give me

28:57a good edge above them.

28:59Head over to the lift, please.

29:00Good luck.

29:00Good luck, Jade.

29:01Good luck, Ronan.

29:02Good luck, Callum.

29:03Going into the dessert round,

29:05Jade is the most nervous.

29:07This isn't her strong point.

29:09Callum is an ex-pastry chef.

29:12He's excited

29:13and Ronan,

29:14there has been some problems

29:15on the main course.

29:17He better make sure

29:18that that dessert

29:18is damn good.

29:22One more cook.

29:23One more cook.

29:25One more cook.

29:25Oh, my God!

29:26It's the final time.

29:28First dessert

29:29of the whole competition.

29:30I cannot wait

29:31to get in that top kitchen.

29:32Welcome home, baby.

29:34Welcome home.

29:35Desserts are my thing.

29:36Before my accident,

29:38I used to be a pastry chef,

29:39so I'm feeling confident.

29:42Nice, chef.

29:44OK.

29:45Right, here we are.

29:46Final round.

29:48All three of you,

29:48line up, please.

29:49Let's go.

29:50Ronan, you're going to start first.

29:52When that platform turns green,

29:53your 42 minutes start.

29:55Callum, you'll be three minutes later.

29:57Yes, chef.

29:58And then, Jade,

29:58you'll be seven minutes after that.

30:01Ronan, let's go, young man, yes?

30:04For the final time,

30:05here comes the platform.

30:07One stunning dessert.

30:08Your time starts.

30:09Now, 42 minutes.

30:15Just under three minutes,

30:17Callum.

30:18This wait is agonizing.

30:20What an amazing pick.

30:21Pick of the litter,

30:22nobody else interfering.

30:24I just grabbed all the berries.

30:25I was like,

30:26oh, this is nice.

30:27I had first pick of everything.

30:29It's like a child in a cookie shop.

30:31The platform does stay with us,

30:33all of you, OK?

30:34That three minutes waiting

30:35felt like an absolute eternity.

30:38This dessert needs to be

30:39the best you've ever cooked.

30:40What are you thinking?

30:41Summer berry crumble.

30:43I'm going to do berries

30:43probably five, six different ways.

30:45Mm-hmm.

30:45Good.

30:46Chard, sous vide,

30:47agar, agar.

30:49And my little Asian twist on it

30:50is by doing a miso custard.

30:52You're going all out there.

30:53I'm going all out.

30:54You have to.

30:55Having that extra time

30:56and being told that maybe

30:57my dish in the last round

30:58was a little bit too minimal,

31:00I had to go to town in this one.

31:02I had to impress

31:03like I've never impressed in my life.

31:05Oh, my God.

31:06I am so scared.

31:09Callum.

31:10Five, four, three, two, one.

31:14Off you go, young man.

31:15The one good thing

31:16about waiting there

31:17was I could see

31:18where everything was

31:19in that platform.

31:21Tonka means...

31:22Got them.

31:23Good man.

31:24Right, young man,

31:27where are we going with this?

31:2839 minutes

31:29for an outstanding dessert.

31:31I'm going to make

31:32a tonka bean tart, chef.

31:34A tonka bean tart?

31:35Tonka bean and dark chocolate tart.

31:37Wow, love that idea.

31:38That South American spice

31:40will give it

31:40a lovely nutty vanilla flavour.

31:42I wanted that tonka bean flavour

31:44to come through

31:45that really dark, rich chocolate.

31:47So you've got

31:47the sweet pastry dough

31:49rolled out already

31:50in the glass chiller.

31:50You're moving fast.

31:52Usually you don't try

31:52and make tarts

31:53in 40 minutes,

31:54but this competition

31:55is neck and neck.

31:56I'm here to win.

31:58So I'm feeling

31:59really good about this.

32:01I just need to make sure

32:02that pastry is cooked.

32:03Absolutely.

32:04And that ganache

32:05cools down enough in time.

32:08We're going full tonka.

32:09Come on.

32:10So you infuse

32:11the tonka beans

32:11inside the cream?

32:13Yes, chef.

32:14Good.

32:14You've worked

32:15in pastry before, right?

32:16Yes, chef.

32:16It's in my wheelhouse.

32:17I'm feeling good.

32:18Make all that experience

32:19count, yes?

32:20Yes, chef.

32:21I felt like time

32:23had stood still

32:23and that was so scary

32:25because I wanted

32:25to get cooking.

32:26Callum and Ronan

32:27were like progressing

32:28really quickly.

32:29Jase, 3, 2, 1.

32:32Finally, Jase.

32:34You are unleashed.

32:35Let's go.

32:36Chocolate first.

32:37Give me that.

32:37I'll grab it.

32:38What else?

32:40I want me to come in with basil.

32:42Platform stays here.

32:43Oh, yeah.

32:44Right, I'm fine.

32:46What are you going to do?

32:47What are you thinking?

32:47I'm thinking of making

32:48a fondant with

32:49a cherry corn pot, chef.

32:50A chocolate fondant.

32:51A chocolate fondant, chef.

32:53Okay.

32:54Wow.

32:55I really want to make

32:56a chocolate fondant.

32:57I know that the cook time

32:58is quick,

32:59but it's a tricky dish

33:02to get right.

33:03So you are not playing

33:05this safe, are you?

33:05No, chef.

33:06A chocolate fondant.

33:07I can't.

33:07I just think if it's perfect,

33:09it could be a next-level dish.

33:10When you brush those moulds,

33:13vertical strokes of butter up.

33:15Okay.

33:16Okay, so when you tip it out,

33:18it falls nicely.

33:19It's brushed up, yes?

33:19Okay?

33:20That mix there is money.

33:22There's 100 grand in that bowl.

33:23Jade, she's going

33:24for the chocolate fondant.

33:25The problem with the chocolate fondant,

33:26once it's in the oven,

33:27you've got to pray,

33:28because when you remove that mould,

33:30it should stand upright,

33:31liquid in the centre,

33:32and tastes phenomenal.

33:33But the most important question is,

33:36who's going to bring it home?

33:38Right now, it's anyone's game.

33:43I love it.

33:44It's multitasking.

33:46Let's go.

34:00We are down to 20 minutes to go.

34:03Where's the chocolate ganache gone?

34:09It is in the blast cellar,

34:10just cooling down.

34:11Okay, don't set it too fast,

34:12otherwise you won't be able to pipe that,

34:14because you can't bring that back up

34:16to relaxing again, right?

34:17Yes, chef.

34:18It was hutch and go with that ganache.

34:19It just wasn't setting.

34:20Come on.

34:22Reset, reset.

34:23I had the absolute fear.

34:2616 minutes, yes?

34:28Yes, chef.

34:2916 minutes to become our first ever next-level chef.

34:33I feel my ideas were a little bit overstretched.

34:51Creme, more glaze, creme, more glaze.

34:53Let's go.

34:53More glaze, can't we?

34:54There is a huge amount of pressure.

34:57Down to our last 10 minutes.

34:59This is going to go down to the wire.

35:02The only man I've ever known to stick a dessert in the pizza oven.

35:05I can't mess this up.

35:11Like, the timing is everything on a fondant.

35:14And I am incredibly close to that prize money and that mentorship.

35:19The pressure is on.

35:20Anything could happen.

35:25Focus, focus, focus.

35:27Callum, beautiful.

35:29Gently now.

35:30We are down to our final 90 seconds.

35:35Let's go.

35:39Fondant on first.

35:41Jade, the most important thing.

35:44Oh, God.

35:45The feeling.

35:46My heart was racing at this point.

35:50It all comes down to this chocolate fondant.

36:05I'm really, really concerned about the cook of that fondant.

36:13It's got to be perfect.

36:16I am so relieved.

36:18It didn't break, but we'll just have to wait and see what the mentors say when they cut into it.

36:2360 seconds to go.

36:25That is it that stands between you and becoming our next level chef.

36:32The intensity in that kitchen.

36:34I've never felt it like that before.

36:36Ronan.

36:36Yes, chef?

36:37Come on, you've got this.

36:37Timing's on that last cook for us nuts.

36:41Fuck.

36:42This is it.

36:43Come on.

36:44Shit.

36:45Five, four, three, two, one, and stop.

36:51Damn, damn, damn.

36:52Come on, guys.

36:53Bloody hell.

36:54Thank you, chef.

36:55I've put my heart and soul onto each and every plate.

36:59I could not have done any more.

37:00I'm just really hoping that it was enough.

37:03Bloody hell.

37:04Oh, my God.

37:09What an amazing final cook.

37:11Three phenomenally talented chefs, three exquisite desserts.

37:16Let's start with the chocolate fondant.

37:19Cooked by Jade, served with a cherry compote and a chantilly cream.

37:22And the dessert time was 32 minutes.

37:26Jade had the shortest cook time for this round.

37:29Let's dive in.

37:30The secret of any fondant is in the cut, the center.

37:33When they were cutting into the fondant,

37:35I was just praying that it was so gooey and runny inside.

37:39It was a big risk.

37:40Wow.

37:41Look at that.

37:43Gooey.

37:43It's unctuous.

37:48Did it taste as good as it looked?

37:50It tastes better than it looks, actually.

37:53Cherries and chocolate, classic pairing,

37:55and the richness of the chantilly cream.

37:57Really simple but elegant.

37:59Very well executed.

38:00I think it's the biggest risk you've taken so far,

38:03but the risk paid off.

38:04Delicious.

38:06What would I change?

38:07I like a touch of tartness to my chocolate fondant,

38:10so a spoon of creme fraiche.

38:11But I'm talking to you now like I talk to my brigade

38:14in my flagship restaurants.

38:15That's how far you've come.

38:16He's putting me on their level.

38:19And I'm Jade from Lancashire,

38:21and I'm a social media chef,

38:22and coming from Gordon Ramsay, too,

38:24like, all my dreams have come true.

38:27Second dessert, this was cooked by Ronan.

38:30This is a berry summer crumble.

38:33It's done with berries five ways,

38:34and it's served with a miso custard.

38:3642-minute cook.

38:38It's a nice balance.

38:42The miso actually brings out the sweetness in the berries.

38:45The flavour coming through very beautifully.

38:48It's out there.

38:49For me, the miso in the custard is really interesting.

38:52It's not your average crumble,

38:53but you're not your average cook.

38:55I have to commend you.

38:56I'm just happy you took a risk.

38:58Miso custard.

38:59Yeah.

39:00Miso fucking happy.

39:01I don't think I could have given any more.

39:06I poured my soul into that dessert.

39:09Final dessert.

39:10This was cooked by Callum.

39:11This is a tonka bean-infused chocolate ganache

39:13with a sweet pastry tartlet.

39:15This was a 39-minute cook.

39:21The texture of the ganache is spot-on.

39:24I love the smooth, rich chocolatiness that's coming through

39:28and the texture coming in from the Pat Sucre.

39:31I mean, that tart cake, it is millimetres.

39:33Really nice and thin.

39:35Outstanding.

39:35Thank you, chef.

39:36It's just not next level.

39:37It's called front cover.

39:39It's that beautiful.

39:41For Gordon to say that dessert should be on the front of a magazine

39:44is blowing me away.

39:47I think you've done it yourself.

39:48I'm Scotland proud.

39:49It's delicious.

39:50I'm going to point out one thing.

39:51The cook in the pastry needs a touch darker.

39:54It's just slightly not undercooked,

39:56but it's on the blonde side.

39:57But, I mean, 39 minutes to create something like that,

40:01yeah, it's stunning.

40:02Thank you, chef.

40:04Please, I'd like all three of you to head back to the lounge

40:07whilst we make the biggest decision of this competition so far,

40:12because this is going to be tough.

40:14And for one of you, it's going to be life-changing.

40:17Thank you, chef.

40:18Well done, Jade.

40:20Well done, mate.

40:20Great job.

40:21Well done, Callum.

40:21Well, where do we start?

40:24The deliberation has to be one of the most complicated and difficult

40:27across the whole series.

40:29We're taking them to task on the tiniest of details.

40:31This is going to be too close to call.

40:32Let's know out of our hands.

40:34We have to work out who cooked the best three courses

40:37across all three levels.

40:39We are going to be taking it down to the wire.

40:42Let's start with Callum.

40:44I think his Achilles heel was the mackerel.

40:47The sweet corn fritter, it let him down.

40:49Venison cooked beautifully.

40:50Let's get that clear.

40:51Yeah.

40:51The sauce needed some improvement, though.

40:53Best dish by far was his chocolate tart.

40:56Yeah.

40:56Callum harnessed his professional chef experience and shone.

40:59However, not every dish was perfect.

41:03Ronan's take on a crispy duck pancake in 22 minutes cooked beautifully.

41:06That first course left me wanting more.

41:09I mean, my question is, did Ronan simplify his main course too much

41:14and then save all that time and overcomplicate his dessert?

41:17That miso custard, that's actually quite a nice idea.

41:19Yeah, it was delicious.

41:19That's delicious.

41:20Really, really nice idea.

41:20I just got a soft spot for risk takers

41:22because he took risks across all three courses.

41:25Yeah.

41:25Jade, our social media chef becomes a professional chef

41:29and attempts an amazing chocolate fondant,

41:31but the scallops, I mean, she was head and shoulders

41:35above the competition.

41:36That, for me, it was next level, truly.

41:39I will take her to task with all that fat left on the lamb.

41:42Yes.

41:42Take the fat off and then put the crust on, which is easy.

41:44I think we would have been really coming down on her harder

41:47if she had also undercooked the lamb

41:49because she actually cooked the loin really, really well.

41:52One chef deserves this.

41:55100%.

41:55We are truly putting these chefs' plates under a microscope.

41:59I mean, this is the final to end all finals.

42:02Are we in agreement on who shone the most?

42:04I'd say so.

42:05Are we ready to crown the champion?

42:07Yes.

42:08Absolutely.

42:09Oh, uh-oh.

42:16Holy crap.

42:18It's the last time we're going to hear their doors open.

42:21To see friends and family and all your old teammates,

42:33it was just so lovely.

42:35It was so heartwarming to have them there.

42:37What an amazing reception and what a final you have given us.

42:48An incredible performance.

42:50Over the last eight weeks, we've thrown everything at you.

42:53This really is the toughest cooking competition there is.

42:56One of you is about to walk away with an incredible year-long mentorship

43:02by Nyesha Arrington, Paul Ainsworth, and myself,

43:05plus that massive £100,000.

43:11This has been the most difficult decision we've made.

43:17The winner of Next Level Chef.

43:26This is a real.

43:49Oh, my goodness me.

43:56It's going to change mine and my family's lives forever.

44:04Oh, my God!

44:07Jade, what an extraordinary performance.

44:09Honestly, from start to finish, unstoppable.

44:11But the growth has been exceptional.

44:14Congratulations.

44:16Thank you so much.

44:17It means the absolute world.

44:19Oh, I can't believe it.

44:21I can't believe it.

44:23This is amazing.

44:25Callum, oh, man.

44:26If this competition has done one thing, it's not just reignited your passion with food,

44:32but it's confirmed as a super Paralympian, you're also born to cook.

44:37Jade totally deserves it.

44:39That woman has an amazing story, and she's going to do something incredible.

44:43I've got to say, it's been truly my honour to have you on Team Arrington, the expression of your heritage,

44:53and taking risks.

44:55Thank you, Naita.

44:56Thank you so much.

44:57Thank you so much.

45:01Gordon, Callum, go and get some love from your family.

45:10And Jade, let's get your parents in with Stu.

45:14I know Ralph is fast asleep right now, but how do you think he's feeling?

45:22I just can't wait to tell him that Mummy's won Next Level Chef.

45:27Ladies and gentlemen, give it up.

45:28Congratulations for our winner, James.

45:29It's been an incredible journey.

45:38I'm so excited for what the future brings.

45:40We set out to find the Next Level Chef, and we found her.

45:44I can't tell you how happy I am for Jade.

45:47My social media chef.

45:48You did it.

45:49The potential of this lady is off the charts.

45:52To see her cook with such composure, poise, but more importantly, her humble approach.

45:58We cannot wait to mentor her.

46:00I can't think of a better person to be crowned Next Level Chef.

46:10Twelve ordinary people are selected for jury service on a traumatising case.

46:15Sam Neill stars in The Twelve.

46:17Follow the incredible true story of female British icon Noel Gordon.

46:20Helena Bonham Carter stars as Nolly.

46:22Both available to stream now on ITBX.

46:24The news at 10's here, next.

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