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Next Level Chef (UK) Season 1 Episode 6
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00:01Every great chef started at the bottom
00:04and worked in the toughest kitchens
00:07to make it to the top.
00:12The contestants have seconds to grab.
00:14Grab ingredients!
00:15Minutes to cook, 45 seconds, and you're still cooking.
00:18And moments to deliver their dishes.
00:22Starting to get a bit scared.
00:25The team competition is over.
00:28This is terrifying.
00:29The top level is closed.
00:32You'll be taking on seafood.
00:35Has anyone got one of those blenders?
00:37Why would I give it to you?
00:38Just ask your permission, mate.
00:39Gurpreet, Gurpreet, Gurpreet, Gurpreet, Gurpreet, Gurpreet!
00:42Gurpreet, Gurpreet, Gurpreet!
00:43Gurpreet, Gurpreet, Gurpreet!
00:44I'm pissed.
00:47Gurpreet, Temi, Gold.
00:49You're gonna in the cook-off.
00:51Let's go, let's go, let's go!
00:53Come on!
00:54Temi, you are not gonna be the next level chef.
00:57This competition has stepped up a level.
01:03No one is safe.
01:05And that's terrifying.
01:07You won't be taking on one type of cuisine, but two.
01:11It's fusion week.
01:13Surprise!
01:14Big zoo, man.
01:15What a legend.
01:16Go!
01:17There is no excuse not to produce excellence.
01:22You see it in your eyes.
01:23I'm hungry.
01:24I can feel it.
01:25Come on.
01:26Come on.
01:27Get it on!
01:28Get it on!
01:29Get it on!
01:34This is Next Level Chef.
01:36It's one cook away from the semi-files.
01:51Ooh.
01:52Give me a tough one, this one.
01:53Wow!
01:54The competition is thick.
01:55It is on.
01:56Yeah.
01:57You ready?
01:58Yeah.
01:59Coming into today, I've got to smash it.
02:01I don't put up a perfect Next Level dish today.
02:05I'm going home.
02:07Right.
02:08How are we feeling?
02:09Great.
02:10Yeah, yeah.
02:1112 of you started off in this competition.
02:12We're down to the final seven.
02:14That one-year mentorship with Paul, Naisha, and myself.
02:18That comes with a £100,000 prize.
02:21Both those things are in sight for one of you.
02:25When I had my accident, that was the last time I was in a professional kitchen.
02:29This competition has made me fall in love with cooking all over again.
02:34If I want, I want to take my life in a cooking direction again,
02:37because I've got that passion back.
02:39Last week, we pulled the plug on the teams,
02:41and now each and every one of you are flying solo.
02:44Chefs, we are at the stage of the competition
02:47where we are invested in all of you.
02:49But, got to be honest, I've still got a soft spot
02:52for Team Ainsworth there on the end.
02:54You two had a tough time in that cook-off last week,
02:57and you need to fight your way out of the basement tonight, OK?
03:00All week, it's just been in my head, Gordon,
03:02just saying you played like a baby.
03:03You played like a baby.
03:04I can only just try and cook my best and redeem myself.
03:07Tony, I'm so proud of you.
03:09You finally got best dish of the day alongside Gallum.
03:14Do you think you're the one to beat in this competition?
03:16I've just got to bring my A-game and go for it.
03:19I am a head chef on a super yacht.
03:21I've got a decent day job.
03:23It's not something I want to always do.
03:24I want to be at home with my kids.
03:26I want to cuddle my wife every night.
03:28Winning this is everything, because it does open every door.
03:32OK.
03:33Onto this week's big, and I mean big, challenge.
03:38That's because you won't be taking on one type of cuisine, but two.
03:44It's fusion week.
03:46Oh.
03:47Oh.
03:48This week is my week.
03:51I am a fusion.
03:52I'm a fusion of India.
03:53I'm a fusion of China.
03:55I'm so, so excited to just get in there and just literally put myself on a plate.
04:01Fusion is absolutely about unusual combinations.
04:06Pairing things you may have never thought would go together, but do.
04:10Tonight, when that platform drops, it's going to be packed with boxes.
04:15Each containing ingredients from a different country.
04:18Whatever you grab, you then fuse them together into a next level dish.
04:23Trust me, this is hard.
04:25I genuinely do enjoy fusion food, but I'm just worried because I'm in the basement,
04:30so I'm just hoping to get ingredients that I recognize.
04:33To help all of you out tonight, with expert advice of fusion cuisine,
04:39we have a double BAFTA award winner.
04:43Ooh.
04:44This guy has perfected the art of experimenting with different cuisines.
04:48Yeah.
04:49Ladies and gentlemen, please welcome...
04:52Big Zoo!
04:54Yay!
04:56Whoo!
04:57Yes!
05:00Hello, guys.
05:01You all right here?
05:02Yes.
05:03Good.
05:04How's it going?
05:05I'm feeling good, you know.
05:06I'm a guest chef on a Gordon Ramsay programme.
05:08I made it!
05:09Yeah!
05:10Big Zoo in the house!
05:12The way he does things, the quirkiness, the humbleness to his dishes,
05:16how he goes about it, he's on point.
05:18You know what?
05:19I love fusing flavours together.
05:21I come from a mixed heritage, so my mum is African and my dad is Arab,
05:25so I grew up eating a lot of fusion food at home.
05:28How would you describe your style?
05:29Um, well, I'm a self-taught chef, so like some of you guys here,
05:34a lot of chefs make it really complicated.
05:36My dish is very simple.
05:38His passion and his knowledge, I want him to inspire those chefs.
05:44You have to make sure both sides shine through, nothing overshadows,
05:47and making sure that your flavours come together,
05:49because certain things clash in the fusion, so making sure the right things work.
05:52Love that.
05:53Here's the good news.
05:54Big Zoo will be travelling across all three kitchens tonight,
05:57so tap into that genius of the fusion.
06:01Yes, chef.
06:02See you later.
06:03Good to see you, bud.
06:04See you later in a bit.
06:05Big Zoo, everybody.
06:07How amazing to see Big Zoo.
06:08It would just be fantastic to have someone who really understands fusion
06:12to come into the kitchen and give us some advice.
06:14Tony and Callum, you got the best dishes last week
06:17and secured a place in that top floor kitchen.
06:19I'll see you in a minute.
06:20Good luck to both of you.
06:21Being on that top floor today is the absolute dream for me.
06:25I'm not 100% confident with World Cuisines.
06:28For me, having top grab today is ideal.
06:31It's good to be back here, isn't it?
06:33Let's do this.
06:36Oh!
06:37Oh!
06:38Oh, I've done it, boy.
06:40Doesn't get much better than this, does it?
06:42No.
06:43Absolutely not, mate.
06:44I'm so scared.
06:45You're fine.
06:46Oh, my God!
06:48It's my first time in the middle kitchen in the entire competition.
06:52I'm just going to cook my ass off and get that top dish.
06:56This dish is so comfortable to me, man.
06:58The basement is not pleasant.
07:00The basement's going to be fine, wouldn't it?
07:03Here we are.
07:04The best dishes have come out of the basement time and time again.
07:07So maybe it's my turn to turn out a brilliant dish.
07:10Who did they beat up with this pan?
07:12They're so wonky, they won't even fit on the bloody stove.
07:15I couldn't think of anywhere worse to be than the basement during Fusion Week,
07:19just because you know you're going to be left with certain parts of the world
07:23that doesn't go together.
07:25There was a few worried faces there.
07:27I mean, it's going to be quite manic, I feel like.
07:29Today's challenge is one of the biggest they've ever faced.
07:32Taking two countries and fusing them into one stunning dish.
07:35Sounds easy, but it's all about the pick.
07:38Hey!
07:39Good luck.
07:40Let's do this!
07:41I'm so excited.
07:43First time you get to cook with both of you.
07:45What's the game plan today?
07:46To just try our hardest and cook ourselves up.
07:50For that spot in the semi-final.
07:53Have a good one.
07:54You two.
07:55Good luck, guys.
07:57Chefs, you okay?
07:58The middle kitchen, it's a commercial space.
08:01There is no excuse not to produce excellence.
08:05I mean, I'm a fusion of two amazing cultures, Chinese and Indian.
08:08So, Fusion Week, I really do need to start shining in this one.
08:12Yes.
08:13If I can't do well in fusion, I may as well get out.
08:17Okay.
08:18Yes!
08:19Yes!
08:20How are you feeling?
08:21Really good, thank you.
08:22Good.
08:23Really good.
08:24How are you feeling?
08:25They'll panic downstairs.
08:26You guys on the top floor.
08:28Grab smartly.
08:32Lining up.
08:33Garpris and gold.
08:34So it's two boxes, yes?
08:35Yes, chef.
08:36Okay.
08:37You know the drill.
08:38Think wisely, all right?
08:39You've got to fuse these two boxes together.
08:42We're not teams no more.
08:43We are out for ourselves.
08:46When that platform moves, we're going to grab.
08:48You've only got 15 seconds to grab, okay?
08:50So be smart.
08:52Platform is moving.
08:53When that turns green, we're going to grab.
08:56Let's go, guys.
08:57Pick up two boxes and fuse them together.
08:59We've got Thailand, Greece, USA.
09:02I saw Japanese Wagyu beef.
09:04I was like, yes, this is it.
09:05This is the time to shine with this piece of meat.
09:09So good.
09:10Ten seconds to go.
09:11Callum, you've gone for Greece.
09:12Pass it over.
09:15Five, four.
09:16South Korea was a panic peck.
09:18As soon as I pecked it up, I was like, why did I peck that?
09:21Brazil.
09:22Nice choice, Tony.
09:23Well done.
09:24Go.
09:25Go, go, go, go, go.
09:26Ronan wanted Indian and Chinese.
09:29Ronan got there first.
09:30Ronan, you grabbed Spain.
09:31And then he didn't grab any of them.
09:33If he's not going to grab the Indian, then it's mine.
09:36Choose wisely.
09:37What could you match with that first grab?
09:39What could you fuse together?
09:40Toby, you've gone for Thailand.
09:42China, let's go for it.
09:43Yoink.
09:44Jade takes it.
09:45Crap.
09:46Damn, damn, damn, damn.
09:47Come on.
09:48Come on.
09:49Come on.
09:50Come on.
09:51You've got to grab a box.
09:52I grabbed Lebanon.
09:53I went, oh, crap.
09:54How am I going to pair Spain with Lebanese food?
09:59No, tell me.
10:00Tell me.
10:01You grabbed Morocco in the last seconds there.
10:04Damn, damn, damn, damn.
10:06Go.
10:07There are only four boxes left, guys.
10:09Grab two each.
10:10I saw Jamaica and I was like, yes.
10:12I was going to snatch that bitch.
10:14I was like, I need that lobster in my life.
10:16Jamaica, US, Mexico, Germany.
10:18I couldn't with the best will in the world to have it.
10:21I had to have that spiny lobster.
10:23You've got to do what you've got to do.
10:24Nice.
10:25I love it.
10:26I love it.
10:27Keep going.
10:28You got it.
10:29You're all good.
10:30Well done, team.
10:31I have massive love for everyone in this competition,
10:32but if you get between me and a lobster, you're in trouble.
10:34You know what I mean?
10:37Gurpreet, what a grab.
10:38Mexico and USA.
10:39I'm so surprised that those countries came down to the basement.
10:44Shouldn't be too hard of a fusion.
10:46All right, team.
10:47Your 40 minutes starts right now.
10:48Let's go.
10:49Let's go.
10:50Let's go.
10:51The cook of your lives, okay?
10:54Yes, chef.
10:55Get a place in that semifinal.
10:57Guys, no excuse.
10:59Best ingredients.
11:00Oh, come on.
11:01The best kitchen in the country right now, yes?
11:02Yes, chef.
11:05All right, Tony.
11:06What basket did you grab?
11:07I grab Brazilian, Japanese.
11:08Right.
11:09It's got an amazing piece of Wagyu.
11:10What's the Brazilian influence across this dish?
11:12The black beans are going to go in the ramekin.
11:14Good.
11:15Keep it out.
11:16Keep it away from that steak, so you can use it almost like a dipping sauce.
11:18I know you've used my dancing bonito flakes over the top.
11:20Love it.
11:21So it's kind of fusing the two.
11:22Wagyu, treat it with respect.
11:23You know that, yes?
11:24Absolutely.
11:25Yes, chef.
11:26Kellum, you look worried.
11:27What did you grab?
11:28I grabbed South Korea and Greece.
11:31Beautiful.
11:32So Greece has got the protein, right?
11:33Yes, chef.
11:34So you've got a rack of lamb.
11:35Where are we going with it?
11:36I'm thinking I'm going to...
11:40This is the first time in the competition that I've been so panicked at the start of a cook
11:44because I didn't know what to do.
11:46I'm going to make a rub from my lamb.
11:48How are we going to cook the lamb?
11:49I'm thinking I'm going to panseed it and then finish it in the oven.
11:53Make sure that gets on early so you can literally get that thing, yeah, render the fat and let it rest.
11:58Have you ever cooked with these two country ingredients before?
12:00Never cooked these two countries before.
12:02No.
12:03It's not in your wheelhouse, is it?
12:08Ronan, you look a bit disappointed.
12:10Oh, my heritage has just gone.
12:12My absolute heritage has gone from me.
12:14Oh, Jade, you're just too quick.
12:15I'm so sorry, but it's competition.
12:18Kudos to Jade for taking India and China.
12:20How am I going to pair Iberico pork from Spain and then Lebanese?
12:25Have you cooked with this before?
12:26No.
12:27Do you maybe know it as presser?
12:28It's what we call like the flank, so it's like the shoulder going into the loin.
12:32You've got lovely marbling and lovely fat going through there, so don't serve it rare
12:35because you want to kind of get that flavour of the fat.
12:37Yes, sir.
12:38I'm seriously worried about Ronan.
12:40He has got a mountain to climb, and he is rattled.
12:45This is for a place in the semi-final.
12:48My mind just went completely blank, and I had no idea what I was doing.
12:52My God.
12:53My God.
12:5435 minutes to go, team.
13:03Next level dish, right?
13:04Yes, yes.
13:05Come on, G.
13:08Ah, oh, my God.
13:11Tony, I want this next level, yes?
13:12Yes, Chef.
13:13Love it.
13:18Oh, my God.
13:19I'm so excited about Fusion Week, and I'm really excited for Big Zou
13:22to give these chefs some invaluable advice on how to fuse their two cuisines.
13:26Surprise!
13:28Hey!
13:29There he is.
13:30How amazing to see Big Zou.
13:32He is such a fantastic presence.
13:34Welcome to the basement.
13:35There's no frills down here.
13:37The doors are rusty and old.
13:39It just feels like a basement where bad things happen.
13:42So we have gold here.
13:43He's grabbed Germany and Jamaica.
13:45Jamaica and Germany.
13:48I don't think anyone's ever seen a jerk sausage.
13:51Jamaica and Germany, I mean, it was just a case of whatever I get.
13:55I'll put it out on the bench, and I'll see what I can make from it.
13:58The German flavors are coming from black bread that I'm going to make a stuffing with that's going to go in the head of the lobster.
14:04Yeah.
14:05I've got the flavors of Jamaica.
14:06So I'm making a sauce.
14:07We've got coconut milk.
14:08We've got scotch bonnet peppers.
14:09Watch out for that scotch bonnet.
14:10Yeah.
14:11Yeah.
14:12Yeah?
14:13Because it has a beautiful fruity flavor.
14:14Yeah.
14:15There's too much of it, and it's too intense.
14:16My mum used to threaten me with scotch bonnet when I was a bad boy.
14:21Hello, Gabri.
14:22Hello.
14:23How you doing?
14:24You're doing USA?
14:25Yeah.
14:26And Mexico.
14:27I feel like you have the most comfortable grab in terms of cuisines, you know?
14:30I know.
14:31It should be.
14:32I'm struggling with these ingredients.
14:33There's some that I'm very unsure about, and swordfish have never cooked.
14:37Gabri should have been flying through this.
14:39That's already a fusion that happens all the time, you know?
14:42So I was interested to see how she could elevate that.
14:45So what's the game plan for your dish?
14:47What are you thinking?
14:48Make a salsa out of the tomatillos and the onion, and then put, like, some chili, some coriander
14:54in, and the swordfish on top.
14:56Hey!
14:57You sound like you're doing a team.
14:59You sound like you got it under control.
15:01And puree with the fish and them things there.
15:03Sounds like I'm in a beautiful Mexican-American restaurant.
15:06I think I just need to believe in it and go for it.
15:08You do, girlfriend.
15:09You really do.
15:10I think you just need to be careful in terms of the balance of flavour.
15:13Yes, sir.
15:14Yeah?
15:15Because Mexican is very punchy, and it's very fresh, and then American is very salty.
15:18Great advice.
15:19And every time you cook, make sure you say, Arriba!
15:22There was no better chef to have during Fusion Week.
15:25He's so passionate about food from all over the world, so his advice was amazing.
15:30See you soon.
15:31Thank you for the advice.
15:32Take care, guys.
15:33See you guys later.
15:34See you later.
15:35See you later.
15:36Hello.
15:37Yes!
15:38How are you, my man?
15:39Well, this is Jade.
15:40Hello, Jade.
15:41How are you doing?
15:42You OK?
15:43Nice to meet you.
15:44Tell me what you grabbed.
15:45So I went Indian and Chinese.
15:48Which is like a fusion that already happened, you know?
15:50Yeah.
15:51Yeah.
15:52I'm very familiar with the flavours, but I feel like there's a lot of pressure because I feel
15:55it's an easier grab.
15:56Yeah.
15:57I'll do some kind of, like, Indian spiced rice, but with, like, Chinese-y glazed chicken.
16:03But I wanted to show some skill.
16:05Fusion rice.
16:06I'm making my own spring roll wrappers, and I'm going to do...
16:08You're making the spring roll wrappers?
16:10Yeah, hopefully.
16:11It is a big risk because if you don't get those spring roll wrappers right, you're literally
16:16making chicken and rice.
16:17The fact that you're making spring roll paper from scratch, I respect it a lot.
16:21Amazing.
16:22Well done, Jade.
16:24That is extra level of chefiness.
16:26I'll just buy the frozen one from the boss man.
16:28What's that, Toby?
16:29What flavours are you going with?
16:31Moroccan and Thai.
16:32Moroccan's really fresh, punchy flavours.
16:35They love their seasoning, they love their herbs, and then Thai is very similar.
16:39It makes sense to me.
16:40It was a great grab.
16:41What are you cooking?
16:42So, I'm going to cook this seabloom with aubergines and courgettes fried in my guess fat.
16:47Wow.
16:48Some fried rice noodles and a harissa coconut milk sauce.
16:53Ooh!
16:54Oh, my God, I'm allowed to try stuff.
16:55The kind of, like, softness of the coconut and that, like, subtle flavour mixed with the
16:59punchiness of the harissa.
17:01Match made in heaven.
17:02They're going to package that and sell that in shops one day.
17:05I hope so.
17:06It's pretty good.
17:07Big Zoo likes the sauce.
17:08Nice.
17:09I'm hoping that the judges see that too.
17:11Take care, guys.
17:12Think about me when you serve the food.
17:14I want bold, punchy, big flavours.
17:17And if you do a wrap when you serve your food, you get extra points.
17:20Yes, Chef.
17:2130 minutes remaining.
17:23Big Zoo!
17:24Big Zoo in the house!
17:25Do you like my fad?
17:26I love it.
17:27Everything you could ever wish for is in this kitchen.
17:28I know.
17:29So, Callum, grab the grease and the South Korean baskets.
17:30Grease and South Korea.
17:31Yeah, we're going on an adventure, like.
17:32Are you having a bit of issues with this?
17:33A wee bit, yeah.
17:34Please don't chop off your fingers.
17:35No.
17:36Are you going for some Lotus crisps?
17:39Lotus root crisps, yeah.
17:40Not really sure where I'm going, but I'm just going to let it flow.
17:41South Korea's about getting that gotchi chan flavour coming through.
17:57Greek food is all about the love.
17:58Coming through Greek food is all about the love.
18:00Callum having Greece and South Korea wasn't, in terms of fusion,
18:03they're not really flavours that go together.
18:05A little bit worrying in terms of his energy.
18:09I heard you into your sports, I heard you're competitive.
18:11Yes, absolutely.
18:12So is that competitive spirit coming through you right now?
18:14It is here, yeah, yeah.
18:15I'm just trying to steer this dish in the right direction.
18:18I can see it in your eyes, yeah?
18:20I'm hungry.
18:21I can feel it. Let's go.
18:23He has one big ball of energy and I was feeding off of that.
18:26It was Big Zoo that made me settle down and just relax and start cooking.
18:30Right, big man, thank you so much for your advice and help.
18:33I'll see you later. Take care.
18:35Listen, if there's ever a mental spot, give me a call.
18:38Big Zoo, next level chef. Let's fuse it.
18:41All right, good luck, guys. Do it for the fusion world.
18:43Massive respect to you.
18:44All right, take care. Thank you.
18:46I feel like I'm going into a jet.
18:53Deliver today, chefs, all right?
18:55Yes, chef.
18:56Do not fuck up the spring roll wrappers.
18:59Ronan, where's your inspiration coming from from this dish?
19:01Not entirely sure, to be honest.
19:03The dish was made up as I went along.
19:05I made a sort of quick tabbouleh salad.
19:07Roasted Iberico pork with Spanish, Lebanese roasted chickpea almonds.
19:14So what have you done on the pork?
19:15Spanish seasoning, just a touch of smoked paprika.
19:19Don't leave it too long with that pork, all right?
19:21You don't want that rare.
19:23You know, it's a bit like a flank steak.
19:24Ronan was flustered today.
19:25He had no idea what he was doing with that piece of beautiful Iberico pork.
19:31And he got it on way too late.
19:33Remember as well, you need to rest it.
19:35Rest in time is also cooking time as well, remember that.
19:38Yes, chef.
19:39Right, Toby, aubergines, what's happening with those?
19:42Hey, I'm frying them off in some more, may I guess first?
19:44Yeah?
19:45Just getting them to absorb all that flavor.
19:46Smart.
19:47Lovely.
19:48But just remember, you crunch on one of those, you'll be in trouble because you'll just absolutely
19:52ruin that delicate sea bream.
19:54Oh my God, why am I so stumped?
19:58So you're building around the protein, right?
20:00The swordfish, yes?
20:01Mm.
20:02Where's your swordfish now?
20:03Yeah, I've put some peanut butter in.
20:04Fusion cooking, it's about allowing both ingredients to shine.
20:07So if you're marinating in peanut butter, how are you going to cook the swordfish?
20:10I kind of wanted to fry it off and put some more spices in.
20:13So you don't want ingredients to combat each other, does that make sense?
20:16Yeah.
20:17To marinate a swordfish, a very lean fish with peanut butter, does not work in my mind.
20:21Swordfish works with chili, citrus.
20:24The peanut butter will overpower the fish.
20:2714 minutes.
20:30Greece and South Korea.
20:32Are you using the spinach?
20:33I think I'm going to use the spinach.
20:35Set that down and I'm going to have a base of the hummus.
20:38Have my little flatbread, lotus crust, and some kimchi as well, just for some Korean elements.
20:43Make sure that lamb rests, okay?
20:45You're good with that lamb?
20:47Yeah.
20:48So, yeah, it's still, uh, still, still.
20:50Still a bit rare?
20:51Yeah, it's a bit rare.
20:52Definitely inside.
20:53Come on.
20:54Come on, come on.
20:55I knew it was do or die with the lamb.
20:56I had to get it cooking or it wasn't going to be ready in time.
20:59Focus, yes.
21:00This is intense.
21:01Um, honestly, for the first time now, Callum is out of his depth.
21:04My big worry is that he was so flustered.
21:06The lamb didn't even go in the oven for the first 12 minutes.
21:09So, right now, that thing is rare.
21:11And the precious uncle's time's not his friend.
21:14Come on.
21:2512 minutes until you are putting those dishes on that platform, all right?
21:29Yes, sir.
21:30I'm thinking of serving the sea bream whole.
21:32I'm going to stop it with the apricots, olives, and peanuts.
21:33What's going in there?
21:34The harissa sauce and sesame oil.
21:35Yeah.
21:36And I'm going to add some noodles to the dish.
21:37There's auberts, courgettes, and there's pickled peanuts.
21:38There's a lot of ingredients here.
21:39There is a lot.
21:40He just put everything together.
21:41And if I'm honest, it was a bit carnage.
21:42What's worrying me is how are you going to get those to kind of fuse together?
21:46You have got to get the balance of that spot on.
22:00I just had to cook and I couldn't think too much about it because I don't know these cuisines.
22:05Don't stop tasting.
22:06Absolutely.
22:07All right, Toby?
22:08Colt, you've got one of the best ingredients on that platform.
22:12Yes, I better not bugger it up.
22:13You won't.
22:14You won't bugger it up.
22:16You can take that with you.
22:18I will.
22:19Talk to me about your sauce.
22:20It's not ready yet, but...
22:21Yep, yep.
22:22I think you need a little more salt in there.
22:24Yep.
22:25Where's the sausage being folded in?
22:26That's in here.
22:27Okay.
22:28And they might go on the side to go with it and have like a surf and turf.
22:32Let me have a look at one.
22:33It's how well or if at all the sausages are incorporated into it.
22:37That's the concern.
22:38That's quite nice.
22:39How you doing, G?
22:40You doing okay?
22:41A nervous wreck.
22:42Gurpreet had such an amazing grab, especially being in the basement, but she didn't think
22:46about the flavor profiles or think about the synergy between USA and Mexico.
22:51Right?
22:52Gurpreet?
22:53Yes, Chef.
22:54Where are we at?
22:55I'm gonna cook this now.
22:56Don't let it dry out.
22:57Swordfish is very lean.
22:58I'm never gonna get a nice color on this if it has all this peanut butter on it.
23:01I don't really know swordfish that well.
23:03I just was so flustered.
23:05Don't give up.
23:06Remember what Big Zeus said.
23:07Be careful to balance those flavors from your different countries on the plate.
23:14Make sure everything works on that plate now.
23:16Yes, Chef.
23:17Be resting.
23:18Mm-hmm.
23:19Yeah, good.
23:20Yeah.
23:21Focus on that wagon.
23:22Yes, Chef.
23:23Please.
23:24This is the okanami yaki udon noodle pancake with bean sauce.
23:28I think it works together.
23:29Three minutes to go.
23:31Okay, guys.
23:32One stunning next level fusion dish.
23:36Come on, Callum.
23:37Love you, bro.
23:38I've never felt so far out of my comfort zone.
23:41I knew the hummus would be a really nice texture on the plate, but that lamb.
23:45Come on.
23:46I had to get it rested or it wasn't going to be ready in time and it was coming down to
23:51the wire.
23:52One thing we're not doing is missing that platform.
23:58Deliver today, Chefs, all right?
24:00This is for a place in the semi-final.
24:03Team, start plating.
24:07Wait, what?
24:08How the hell did time fly so quickly?
24:10What do you want with this?
24:11Half-half.
24:12On the diagonal?
24:13Yeah.
24:14I really do hope that spring rolls are perfect.
24:15Shit.
24:16Max.
24:17Thank you, Chef.
24:18I was like shaking.
24:20Shit, it's falling apart.
24:22Visualize those dishes.
24:24I hope the dish comes together as a fusion and that my aubergine is cooked properly.
24:28Let me have a look at that.
24:30Leave it, leave it.
24:31See all that steam that's coming out of the pork?
24:33Yes, yes.
24:34Okay?
24:35That steam is because you need to rest it, all right?
24:37Do that last second, all right?
24:38He didn't listen to that.
24:40I start cutting into that pork and it's just...
24:43It looks rare, no?
24:44I just looked at it and I went, crap.
24:47Oh, damn.
24:48I should have got that pork done way earlier.
24:51Platform's coming.
24:52Thank you, Chef.
24:53Come on.
24:54Come on, Gurpreet.
24:5790 seconds, guys.
24:58Only worries, this lamb's slightly under, but...
24:59Bring it home, Callum, please.
25:00This competition means so much to me.
25:01Fucking lamb.
25:02Platform's going behind you.
25:03It'll be on its way back up soon.
25:04G's coming, it's coming.
25:05Platform's here.
25:06Next level dish, right?
25:07Tight.
25:08Tight.
25:09Tight.
25:10Tight.
25:11You got this gold.
25:12G.
25:13Yeah, yeah.
25:14Come on, G. Don't miss it.
25:15Come on.
25:16I'm pretty sure that the fish is overcooked.
25:17Hurry up.
25:18You did it.
25:19Come on.
25:20Finesse.
25:21Keep going.
25:22Don't overthink it.
25:23Go on, go on, go on.
25:24Amazing.
25:25Finesse.
25:26Finesse.
25:27Finesse.
25:28Finesse.
25:29Not my middle name, sir.
25:30Platform is here.
25:31Go, go, go, go, go.
25:33The pork, it just flustered me.
25:35Don't let me down.
25:36Come on.
25:37The platform was about to go up.
25:38Get it on.
25:39Get it on.
25:40I'm pretty sure that the fish is overcooked.
25:41I'm pretty sure that the fish is overcooked.
25:42Hurry up.
25:43You did it.
25:44Come on.
25:45Finesse.
25:46Keep going.
25:47Don't overthink it.
25:48Finesse.
25:49Finesse.
25:50Finesse.
25:51Finesse.
25:52Finesse.
25:53Finesse.
25:54Finesse.
25:55Finesse.
25:56Not my middle name, sir.
25:57Get it on.
25:58Get it on.
25:59No.
26:00Get it on.
26:01Oh, well done, Ronan.
26:02You did it.
26:03You did it.
26:04I chucked it on.
26:05I chucked it, and it just went everywhere.
26:07Platform is here.
26:08Semi-final is looming.
26:10Tony.
26:11Callum.
26:12Platform's here.
26:14Seconds away.
26:16Platform's here.
26:17The platform's here.
26:18Come on.
26:19Get it on.
26:20Get it on.
26:21Get it on.
26:22Fuck off.
26:23Man.
26:25Callum.
26:26It's all right, mate.
26:27It's all right.
26:28It's all right.
26:29It's all right.
26:30I think Callum missed the platform.
26:31Can you hear him?
26:32Oh, no.
26:33You are kidding me.
26:35Arrgh!
26:36I feel so bad for Callum.
26:41He's a talented Paralympian sportsman.
26:45Timing is in his wheelhouse.
26:47For him to miss that platform, trust me, it's devastating.
26:53I was so angry with myself.
26:56Because I put so much work onto that plate, it's just so frustrating.
27:09This is a tough one.
27:10But get it right, then you walk into that semi-final, holding your head up high.
27:14Fusing two countries is difficult, but how cool was that having Big Zoo?
27:20Yes.
27:21That guy knows a few things about fusion, let me tell you.
27:24Chefs, a reminder.
27:25Tonight's top dishes will head straight in to that semi-final next week and cook in that phenomenal top floor kitchen.
27:33Three dishes that fail to impress us will find themselves in the dreaded cook-off with one of you going home tonight.
27:42Nyesha, basement first, please.
27:45So if we have a trip to Jamaica by way of Germany, this chef had the spiny lobster that's been studded with bratwurst.
27:52You know, you have to surf and turf, don't you?
27:55Sausages and lobster is sort of under the umbrella, so I'm hoping they'll get away with it.
27:59Lobster's cooked beautifully.
28:01Not too sure about the bratwurst.
28:03However, that's a tough combination.
28:06To have those ingredients in the basement with minimal equipment around you, really, really good job.
28:12Next up, Mexico and USA.
28:14We have a swordfish.
28:16This has a sweet potato base and an avocado and corn salsa.
28:23Swordfish needs more seasoning, and it needs citrus.
28:27Yeah, it's just falling a little bit flat.
28:30Is that peanut butter?
28:32It's got a nutty flavour.
28:33Yeah, it's marinated in peanut butter.
28:35The thing that's screaming out to me is the swordfish is overcooked.
28:39It just feels like compartmentalised ingredients on a plate and not generally this sort of cohesive dish.
28:46I got so consumed by the ingredients.
28:49And looking back, I feel like I could have just calmed down and I could have done something with it.
28:57Top floor kitchen.
28:58This is a Japanese and Brazil combination.
29:01A wagyu beef served with a Japanese pancake topped with bonita flakes and a refried bean.
29:08I mean, wow, what a grab.
29:10Wagyu, premium cut.
29:12It's cooked really beautifully.
29:13A lot of fusion on this plate.
29:16It's delicious.
29:19As you can see, one chef missed the platform.
29:22Yeah, lots of words.
29:23That's how I feel right now.
29:26Here's the dish.
29:27It's a box from Greece and South Korea.
29:30So it's a rack of lamb set on a hummus puree with a delicious cucumber kimchi salad.
29:37Fuck.
29:38So frustrating.
29:40Cooking on the lamb is really, really good.
29:43And they've successfully pulled off a tricky fusion.
29:47There's not many words I can say to express how angry I am on myself.
29:52So this was the middle kitchen.
29:53We'll start with this chef who fused Morocco and Thailand.
29:57So merguez sausage, we've got the sea bream, courgettes, aubergine and then the fried noodles.
30:03I was watching Chef Ramsay's face and I knew it wasn't good from that point.
30:08Love the sauce underneath, but there's a lot going on in this plate.
30:12And I'm not a big fan of undercooked aubergine.
30:16Raw aubergine.
30:17That's just something that you beat yourself up about, especially as a professional chef.
30:23Moving over to here, we have India and China.
30:26Wow.
30:27OK, so this was chicken fi, marinated.
30:30This chef made their own spring roll wrapper from scratch in 40 minutes.
30:35Wow.
30:36That's crunchy and delicious.
30:37That is good.
30:38Very good.
30:40I came here to prove to everyone that I'm not just a social media chef.
30:45And I think I'm just about doing that now.
30:48Here we have Spain and Lebanon.
30:51We've got the Iberico pork.
30:53This chef was a bit flustered by their grab and it was a last minute fling.
30:57I was so, so scared.
30:59Pork is way undercooked.
31:01It looks a mess, I'll be honest.
31:04It's just a touch too pink in the middle.
31:07It needs a lot more resting.
31:10I'm going to that cook off.
31:12I don't want to go there.
31:13We now have to decide places in the semi-final.
31:17Nyesha, Paul?
31:18Yeah.
31:19It's going to be a hard one.
31:21Wow.
31:22This is fucking terrifying.
31:24Tell me about it.
31:25We said Fusion was going to test them, right?
31:27Yes.
31:28I'm just going to put it out there now.
31:29The technique of that spring roll.
31:31Rainy?
31:32Incredible.
31:33And the cook on that lobster.
31:35For me, honestly, I think that could have been the two hardest places to put together.
31:39Germany and Jamaica.
31:40That, for me, was a successful fusion.
31:42The Wagyu, the cook on that Wagyu.
31:44That individual definitely knew what they were doing.
31:47Yes.
31:48Let's talk about the worst dishes.
31:49That Iberico pork.
31:50I mean, for me, that dish was a little bit clunky for me.
31:52It had no resting time.
31:54The Moroccan and Thailand fusion.
31:57That dish was just way too much.
31:59And then the aubergine is undercooked.
32:02Let's talk about the American and the Mexican combination.
32:04The chef took this raw swordfish, put it in a bowl, and dumped chunky peanut butter.
32:09On top of the swordfish?
32:10She just dumped it on.
32:11The lamb.
32:12The dish was good, but it didn't make the platform.
32:16No.
32:17Guys, three need to go and do this cook-off tonight.
32:21Okay, shall we?
32:29That was one very tough decision.
32:31As you know, the top dishes will earn their place in the semifinal.
32:36And, of course, cook in that amazing top floor kitchen next week.
32:41Two dishes really stood out.
32:44And have both secured themselves a spot in the semifinal.
32:48The first fusion dish into the semifinal is India and China.
33:01Jade, congratulations.
33:03That was amazing.
33:04That was so good.
33:05Thanks.
33:06Not only did you match the beautiful fusion that we were looking for,
33:09but the technique and the flair behind the spring rolls was exceptional.
33:15Thank you, chef.
33:16I can't believe that I've made it all the way to the semifinal.
33:21I can't...
33:22I'm...
33:23I'm in shock.
33:24The second fusion dish.
33:28Japan and Brazil.
33:30Tony.
33:31The dish, stunning.
33:35How are you feeling?
33:36Absolutely...
33:38Overwhelmed.
33:39I never thought I'd cry, but I'm about there.
33:42So I only get emotional because I think of why I'm here.
33:47And I'm here for my family.
33:49Now for the not-so-good news.
33:51Paul, Nyesha, and myself highlighted the three bottom dishes.
33:57So they've got one more chance to find it out in the cook-off
34:00to get themselves into the semifinal.
34:03Some dishes were incredibly fused, beautifully done.
34:23And sadly, some dishes didn't quite make the connect
34:28when bringing two countries together like that.
34:31Paul, Nyesha, and myself highlighted the three bottom dishes.
34:37They've got one more chance to find it out in the cook-off
34:39to get themselves into the semifinal.
34:42It does mean so much to me to be in this competition,
34:44and it frustrates a life out of me that I missed that platform.
34:48The first fusion dish into the cook-off...
34:56..is Greece and South Korea.
34:58..Cellum, it didn't make the platform.
35:01And the big insult is the dish is actually delicious.
35:05You all right?
35:07Yeah. I'm not going home.
35:09Hey. I'm not going home.
35:11The second fusion dish entering the cook-off.
35:16Mexico and America, cooked by Gurpreet.
35:26Saltfish, sadly, somewhat dry,
35:28and it just needed more enhancement of those ingredients.
35:32I'm just so embarrassed by that performance in general,
35:35and, like, I was literally in the headlights.
35:38The third and final fusion dish entering the cook-off
35:43is the combination of...
35:48..Thailand and Morocco.
35:50..Toby. Yeah.
35:52The dish was overkill,
35:53and aubergine just needs to be cooked.
35:56It's not that the criticism and the feedback upsets me.
36:00It's that I knew I could have put up a better dish than that today.
36:04What this does mean...
36:06..is that Gold and Ronan have made it to the semifinal.
36:11Congratulations.
36:13It's Gurpreet, Callum, and Toby.
36:16Tonight, we've celebrated food from all around the world,
36:19so it seems only fitting
36:21we're going to celebrate
36:22one of the finest cuisines on Earth.
36:24I'm talking about French fine dining.
36:27You all will be taking on
36:28one of France's most beautiful dishes,
36:30the duc à l'orange.
36:33Sorry. I didn't mean to. Sorry.
36:35French cuisine, it's what I cook.
36:37My head chef used to work
36:38in a two Michelin-star restaurant back in France.
36:41I'm going to fight for that place.
36:43Just do me best. It's all I can do.
36:46You know we're after perfection right now.
36:48It's the semifinals.
36:49You mess this up, and it's au revoir.
36:52OK, so I'll be with you in that cook-off up there.
36:55Paul and Gordon, they'll join us after.
36:57Please head to the lift.
36:59There's no friends in this cook-off,
37:01and I don't go out without a fight.
37:03I've never seen anyone as excited as Toby
37:05to go into that cook-off.
37:06Stoked.
37:09Good luck, everyone.
37:10Good luck. Good luck.
37:13Come on, guys.
37:15Whoo!
37:16This is going to be so close.
37:17This is so intense that you can cut it with a knife.
37:19Good luck.
37:20If you want any help to you, you ask.
37:22We're here if you need it.
37:31Chefs, tonight we need to see your take
37:33on the classic French dish, duck a l'orange,
37:37which is a perfectly cooked duck breast
37:39with a rich orange sauce.
37:41Someone's getting sent home tonight.
37:43Do not leave here with any regrets, OK?
37:46I deserve my place in the semifinal.
37:48It should be my place.
37:50I should be in there.
37:51Platform's on the move.
37:52You know what to do, right?
37:53This is the cook-off.
37:59Go!
38:00Come on, you guys!
38:01Come on.
38:02Take your time.
38:03Take deep breaths.
38:05Grab a duck breast.
38:06Grab a duck breast.
38:07Think about how you bring that sweetness
38:09and that sour, right?
38:10The balance.
38:12Callum, what'd you grab?
38:14I obviously grab duck, some squash.
38:16Love it.
38:17Potatoes and oranges.
38:18So I'm going to make a palm puree.
38:20What's your plan with a duck breast?
38:21I'm going to pan-seed it.
38:23It's pretty large duck breast.
38:24You definitely want to score the skin, right?
38:26Yeah, I'm going to trim it down a little bit, yeah.
38:28Yep.
38:29Don't wait too long, OK, Callum?
38:30Yes, Chef.
38:3125 minutes to go.
38:34Toby, what's the plan here?
38:36It's just going to be a classic duck aileron sauce.
38:38Already got your duck going.
38:39You scored the skin.
38:40I've got my duck going.
38:41It's in a cast iron, so that fat renders out nice and slowly.
38:44Got the shallots going in, so I start making my sauce.
38:46Awesome.
38:47Talk to me about your sauce.
38:48Sweat out shallots and garlic,
38:50sherry vinegar, some white wine,
38:51loads of orange juice,
38:52and I'm just going to reduce that as much as I can.
38:54Classic French dish.
38:55Absolute classic.
38:56Excellent.
38:57If I'm going to stay in this competition,
38:59I needed to cook a classic duck aileron,
39:01the way I know how to do it.
39:03What's the plan?
39:04It's going to be fondant potatoes,
39:06parsnip puree,
39:07and then the orange put into my stock, my juice.
39:10Amazing.
39:11And have you cooked duck aileron before?
39:13Once at culinary school.
39:15When are you planning to score your duck and cook your duck, my love?
39:18After I've just got on my potatoes.
39:19OK, that's going to be very important.
39:21Let's get your duck scored and get it on, yes?
39:23Yeah, Chef.
39:24Right?
39:25Because you need plenty of time for that duck to rest, right?
39:27Yes, Chef.
39:28Twenty minutes to go.
39:29Yes, Chef.
39:30So, spinach is going last minute, correct?
39:33Absolutely.
39:34Love it.
39:35Wanting that fat to render slowly.
39:36Oh, beautiful score.
39:37Thank you, Chef.
39:38Love it.
39:39You're going to finish in the oven?
39:40Absolutely.
39:41Smart.
39:42Yep, just cook it on the skin side, go in the oven.
39:43Yep.
39:44Sure, thank you.
39:45Garpree, what do you have here?
39:47That's the puree.
39:48I'm just waiting for it to soften down.
39:50Parsnip?
39:51Yes.
39:52How are you putting flavor here?
39:53Is it just cream and parsnip?
39:54I'm going to put...
39:55You need to season as you go.
39:56Yes, Chef.
39:57Why is your duck out of the oven?
39:58I'm going to glaze it in the gastric that I make with the orange.
40:00But it's still raw.
40:01That duck was completely raw.
40:03It almost quacked at me to get it back in the oven.
40:05And you need to make sure you render the fat, OK?
40:08That's the most important thing.
40:09If that duck isn't cooked properly, your dish is going to be ruined.
40:12Yeah.
40:13Ten minutes left.
40:14I couldn't focus in that cook-off.
40:16I was doing everything wrong.
40:17I used a ready-squeeze orange juice, which was so not citric as well.
40:22How are we doing, Callum?
40:23Good, Chef.
40:24Careful.
40:25Woo-hey!
40:26Whoo!
40:27Man, I need to just calm down and take a breath.
40:30Yeah, you do!
40:31I love that.
40:32Tell yourself.
40:33Yeah.
40:34I could feel Callum's nervous energy, and he has to shake that off in order to focus on his dish.
40:39I felt confident in cooking duck, but I did not know how to make the...
40:43a la range sauce, so it's my interpretation.
40:46I'm going to put big flavors, freshness, orange segments.
40:49I just really want to hammer home that orange flavor.
40:52Two minutes to go!
40:53Guys, you need to push, yes?
40:54This is for a spot in the semifinals.
40:56Come on!
40:57Okay?
40:58Hold on, guys!
40:59Deep breaths, deep breaths.
41:00Come on!
41:01Puree, puree, puree.
41:0290 seconds left, OK?
41:04Go on, Drew.
41:05Keep going.
41:06Let's go!
41:07Fuck me!
41:08Where's my claw?
41:09The sauce, right?
41:10The sauce is imperative.
41:11Oh, where's my fucking segments, man?
41:14Ten, nine, eight...
41:17Come on, guys!
41:18Count it down!
41:19Let's go!
41:20Five, four, three, two...
41:24Stop playing!
41:25Yes!
41:26Yeah!
41:27Well done!
41:28Well done!
41:29I just sort of ran out of time to thicken that sauce
41:33and get it nice and rich and velvety,
41:35but I'm just going to hope for the best.
41:43What a cook-off.
41:44I can imagine.
41:45Oh.
41:46OK.
41:47As we know, there's two spots left for the semifinals.
41:50We're going to start here with the duck potato fondant.
41:58Parsnick puree, exceptional, velvety, rich.
42:01Sadly, the duck needs another two minutes.
42:03Parsnick puree, beautiful, smooth.
42:06The biggest one for me, though, is I'm not getting any orange.
42:11Right, so next dish up, we have a duck a l'orange
42:14served with a carrot puree.
42:18Duck is beautiful.
42:19And all of a sudden, I've got this orange, delicious sauce
42:24just lining my palate.
42:26Spinach is a bit of a letdown
42:28because it's ruining the substance of the sauce.
42:30The carrots are a bit under,
42:32but the duck, absolutely masterful cooking on that duck.
42:38Final dish, we have the duck a l'orange with asparagus.
42:41Best cooked duck of the night, hands down.
42:50Sauce a little bit too loose.
42:51Not a big fan of the orange segments that go into the mash.
42:54Orange and mash, no, no.
42:57No, no.
42:58The cooking of the duck, fantastic.
43:00The rest of it, it's just a very messy dish.
43:04Which dish will you be sending home, please?
43:07The dish that I'm going to send home is the duck with the fondant potato.
43:20The duck's not cooked properly.
43:23The parsley puree, really, really nice, but those potato fondants have no salt.
43:28It's a tough one.
43:31There's a perfect duck dish here.
43:33The amazing puree from plate one.
43:36The amazing duck sauce from plate two.
43:39And I'll take the amazing duck breast from plate three.
43:42So right now, I'm torn.
43:48The duck I'm sending home...
43:53..is the duck...
43:54..with the fondant potato.
43:58The duck with the fondant potato was cooked by Gurpreet.
44:04So sorry, Gurpreet.
44:06That means you will not be our next level chef.
44:09I'm just grateful to have met these guys and you guys.
44:13So yeah, thank you for giving me this experience.
44:16You have got so much talent.
44:18Do not go back to accountancy.
44:20You belong in hospitality.
44:25Oh, young lady, you're still in your early 20s.
44:27This is the beginning of a lot of exciting things to you.
44:29Let me tell you.
44:31Wow.
44:32Wow, wow, wow.
44:37I'm just super grateful to have gotten this far.
44:39And that experience is just...
44:42I'm never going to get that again.
44:43And it was just incredible.
44:45You two.
44:46Callum, Terby, congratulations.
44:47You're into the semi-final.
44:48How are you feeling?
44:50Hey.
44:51Oh!
44:52You OK?
44:53Well done, man.
44:54Well done.
44:56Well done.
44:57Come on, this is so hard.
44:58Come on.
44:59Of course it is.
45:01And I'm so proud of myself.
45:03You made it into the semi-final.
45:07OK?
45:08Well done.
45:10Great job.
45:12Standing in front of us right now, you are all Next Level Chef semi-finalists.
45:17Well done!
45:18Six of you left.
45:19Believe me when I tell you, next week you won't have ever felt pressure like this before,
45:28because the best has yet to come.
45:35Good night.
45:38It's the semi-final.
45:39Yes!
45:40Go, go, go, go!
45:41This week, it's great British cuisine.
45:43That is brutal.
45:45Wow!
45:46Three of you will be going home tonight.
45:50Bloody hell!
45:52Get that chicken in, please.
45:55There's a place in the final riding on this.
45:57I'm terrified.
45:58I did not expect that.
46:05Tomorrow night on ITV1, and in the last in the series,
46:09Dr Angela Gallop and her team reveal how they solved the murder of Stephen Lawrence.
46:13Called Case Forensics is new at night.
46:16Next, it's the ITV News at 10.
46:18Eici to the ITV News at 10.
46:19The Monthly
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