Next Level Chef (UK) Season 1 Episode 3

InfinityStream.TV

Next Level Chef (UK) Season 1 Episode 3  #NextLevelChef #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel:  />👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:01Every great chef started at the bottom

00:04and worked in the toughest kitchens

00:06to make it to the top.

00:12The contestants have seconds to grab.

00:14Grab ingredients.

00:15Minutes to cook, 45 seconds.

00:17You're still cooking.

00:18And moments to deliver their dishes.

00:19Get it out, get it!

00:27Whoever creates the best Italian dish

00:28will keep themselves and their team safe.

00:31Hello, I'm here.

00:34Oh, it doesn't work out.

00:36Oh, Tammy.

00:37Ah, Selwyn's!

00:39Oh, Christ.

00:40The best dish of the night, the turkey milionese.

00:43Great job, Lena.

00:44Well done.

00:45Thank you, Chef.

00:46Congrats.

00:47The dish I'm going to save is the risotto

00:48with the prawn and clams.

00:50Selwyn, you will not be our next level chef.

00:56Today's challenge, a next-level chef.

00:58Next-level burger.

01:00They want to push you to the backs.

01:03Platform's here.

01:04You guys have another grab.

01:06Oh, my god.

01:07Before you knew it, the platform was coming down again.

01:10Chefs!

01:11Fries!

01:12Go, go, go, go, go.

01:13Whoa.

01:14Please, come on.

01:15This is ruthless.

01:16It's in the food.

01:18Shit.

01:18One of you will leave the competition tonight.

01:22Oh!

01:25This is next-level chef.

01:27This is next-level chef.

01:43Welcome back.

01:44So good to see you all.

01:45We feeling good?

01:46Yes, Chef.

01:47Motivated?

01:48Yes, Chef.

01:49Now that I've survived the elimination,

01:51I'm just ready to go, ready to get back into the kitchen

01:53and cook a dish.

01:55You're here to become our next-level chef,

01:59win the £100,000 prize, and more importantly,

02:02one year's mentorship from all three of us.

02:06That's the best thing.

02:07Yeah!

02:08I want to do well in this competition

02:10because I was a professional chef for 20 years.

02:13I'm going for my career to be a mummy.

02:15I just want to see if I've still got it being a chef.

02:19Remember, whoever cooks that best dish tonight,

02:22first off, saves themselves and their entire team...

02:25Come on, Blues.

02:26..from that dreaded cook-off and the right

02:29to cook in that swanky top-flight kitchen next time round.

02:34Whoo!

02:36Right, all of you, listen up.

02:37Today's challenge, we want all of you

02:40to create a next-level burger.

02:44Yes.

02:46Exactly what I didn't want.

02:48I don't cook greasy food.

02:50I'm more purees and flours and nice juice.

02:54What we are looking for is an incredible, juicy burger

02:58packed full of flavour and finesse.

03:01Now, this one is really going to test you tonight

03:04because 30 minutes is all you have.

03:07Oh, 30 minutes?

03:09How am I going to make a burger in 30 minutes?

03:11The competition's getting tougher

03:12because it's 15 minutes less than last week.

03:16And we've got another surprise lined up

03:18that's really going to test you.

03:20Your face is right now telling me everything I need to know.

03:22It's just stressful.

03:25Last week, we got comfortable.

03:27But tonight, what the chefs don't know is that the platform

03:30will be coming down twice today.

03:32That's a tough one.

03:33They'll have to make a side dish with that second grab.

03:36And I'm expecting fireworks 100%.

03:39We're in a competition, and it's heating up right now.

03:44Team Arrington.

03:45Yes, Chef.

03:46We are riding high in that top-level kitchen.

03:49Thanks to you winning best dish last week, Layla.

03:51Hell yeah.

03:52Let's make sure we stay there, OK?

03:53Yes, Chef.

03:54We will.

03:55Team Ainsworth.

03:56We're in the middle this week.

03:58We're kind of like the patty in the next-level burger.

04:01Jesus.

04:02Right?

04:02We're the cook-off survivors.

04:04Courtesy of Temmie's cook-off victory.

04:06Temmie, how was that for you?

04:08It was that war.

04:09I can't even explain it.

04:11We are loving the fact that we're the only team still

04:14with four people.

04:15And we're definitely not going in the cook-off this week.

04:18Now, Team Ramsey.

04:19We are rock bottom and cooking in that dreadful,

04:22disgusting basement tonight.

04:23And let's be honest, we want to get out of that basement.

04:25So elevate yourselves.

04:27I'll see you there shortly.

04:28Let's go.

04:31We're going to make sure we get them plates on the platform,

04:33mate.

04:34I don't want to miss a platform.

04:36Half an hour as well.

04:38We have to cook.

04:41Home sweet home.

04:42Bloody hell.

04:45Shocking establishment.

04:47I think I'm just dreading going in the basement again.

04:50After being in the top kitchen, it's a big difference.

04:53We have got a meat grinder.

04:55We can't use that, can we?

04:57Well, that's all right.

04:58I'm just hoping to get top dish in the basement again.

05:01Protein bun and onion cheese.

05:03Protein bun and onion cheese.

05:04Team Ainsworth.

05:05We're ready to smash it and head right up to the top kitchen.

05:08Top dishes in this list.

05:09Woo-hoo!

05:10Oh, welcome home.

05:12Oh, yeah.

05:13Welcome home.

05:14Same once again.

05:15I'm hoping that I can actually prove myself in this challenge.

05:19Come on, you can do this.

05:21You can do this.

05:22You're going to have a great cook today.

05:23Because as a pro, I just want to show the mentors

05:26that I am actually a contender rather than someone

05:29just scraping through.

05:32Here we go.

05:33To the top.

05:34Woo-hoo!

05:35Oh, it's so beautiful, this.

05:36Yeah, the kitchen is great.

05:38Oh, wow.

05:40I'm just really, really excited to be on the top level.

05:42I finally get to play with all the really cool gadgets

05:45and gizmos that's available.

05:46What a comparison to the basement last week.

05:49Beautiful.

05:50Beautiful.

05:51Those little blenders underneath, Tom.

05:57Battery power, as well.

06:01Right, let's go.

06:02We good?

06:03Great.

06:04You good?

06:04Yep.

06:05Deja vu down here, right?

06:06I hate basement, let me tell you.

06:07We've got to get out of here.

06:08Yeah?

06:09Yeah.

06:09OK.

06:10Now, before we get started, I really want to inspire you all.

06:14And I'm going to cook you a next level burger.

06:16Woo!

06:17Woo!

06:19I wanted to give you a little bit of inspiration.

06:22OK, yeah.

06:23I'll show you my version of a chicken burger.

06:25Yes, please.

06:26Yeah, that's great.

06:27Watch carefully, all of you.

06:29Burger week is super exciting.

06:30What I'm looking for is lovely caramelization

06:32on that protein.

06:33But how do you protect that patty?

06:35How do you build flavor into that burger?

06:37So, what I'm going to show you is a few tips on how

06:40to make a perfect smash burger.

06:42It's featured on all our menus.

06:44Two patties, literally a centimeter thick,

06:46literally goes in, down, and then smash for that color.

06:50Gordon Ramsay made the smash burger.

06:52Next one.

06:53In.

06:54And all three of us were like.

06:57Put the pressure on, come off, and then go back on there again.

07:01OK?

07:02Be careful of that fat coming out.

07:05You don't press it too fast.

07:07It's just an incredible experience.

07:09Who gets that kind of thing?

07:10You press it down gently.

07:12And look, you see that crust getting really nice and crispy there.

07:16They're going to take literally 60 seconds each side.

07:18Oh.

07:19I've known Paul Ainsworth up there on that floor.

07:21He'll be doing that silly seafood burger.

07:25That is my patty.

07:26Now, I've used prawns as my protein.

07:29And then I've folded through crab, some pickled ginger,

07:31some spring onions, a little bit of seaweed, and some soy.

07:35The burger masterclass from Paul Ainsworth was amazing.

07:39I haven't seasoned it because there's so much natural seasoning

07:43coming from the prawns and the crab.

07:45Just trying to learn as much as possible.

07:46Made a lovely dressing.

07:48I've got some lettuce.

07:49Every time I'm thinking about seasoning,

07:51I'm thinking about flavor, and straight away,

07:53layers and layers of flavor.

07:55And I want you to apply that to your dish.

07:59I come from African-American and Korean heritage,

08:01so I'm going to use that inspiration in my chicken burger.

08:05The glaze is a gochujang glaze.

08:07You know, any good burger has a pickle.

08:09I've actually chose to pickle daikon radish.

08:12And I'm going to do sort of a julienne.

08:13I want a julienne because if I was to put sheets of radish

08:16on the burger, it might be hard to eat.

08:19Yeah, yeah, yeah.

08:20And what I've done is ground seaweed into the mayo itself.

08:23So there's layers of flavor in every level of this burger.

08:27Basement Bob down there.

08:29When was the last time that guy got his hands dirty?

08:31A little trick.

08:33A little trick I learned in the US.

08:36As that cheese starts to melt, caramelize, that goes in.

08:40Oh, it's making my mouth water.

08:42I want that bun getting really nice.

08:45Oh, yeah.

08:46Crispy cheese.

08:47That's annoying.

08:48We'll start layering this thing now.

08:50And there you go.

08:51Oh, yes.

08:52A beautiful smashed burger.

08:54Here we have a gochujang glaze chicken burger.

08:59The layers in that.

09:00Oh, layers of love, team.

09:02Crab and prawn burger.

09:04Oh.

09:04Oh, God.

09:05The most bougie burger I've ever seen in my life.

09:08It was amazing.

09:09Get inspired, but elevate it.

09:11Remember, next level from all of you.

09:14Got it?

09:16OK, team.

09:17Let's slide up at the back.

09:18Let's get ready to win this.

09:19First pick.

09:20Elevate what you already know.

09:22Come on, team.

09:23OK, guys, you have 30 seconds to grab your ingredients.

09:26Green, and then you go.

09:28The platform is on its way.

09:3030 seconds, team.

09:32Go.

09:33Cheese, the sauce, the bread, the lettuce.

09:35We've got the advantage of first pick of the protein.

09:38The most important thing, I think.

09:39Choose wisely.

09:41You have to use the things you grab, guys.

09:42You've got lamb, got ostrich, but I want to do the beef.

09:48I saw dry-aged beef right at the top.

09:51Three, two, you've got a protein, right?

09:53The platform is starting to descend.

09:56And then I was like, shit.

09:57And then grab the tray with two pieces of chicken.

09:59That was close, girl.

10:00Yeah, I know.

10:01It's coming, all right?

10:03Here it comes, here it comes.

10:04Protein you're going to grab.

10:06Go, go, go.

10:07All right, lamb mince summoned, ostrich mince with prawns.

10:09Remember, you're gone.

10:10I got there, and I just expected there to be loads of beef.

10:13And there wasn't any beef.

10:14So I picked up the turkey.

10:16I picked up ostrich.

10:1815 seconds.

10:20Who picks ostrich?

10:21We all got cheese.

10:22No, where's cheese?

10:24Three, two, one.

10:26All right.

10:28Oh.

10:29I forgot the cheese.

10:30A stunning, delicious burger, yes?

10:34Do not forget the bun.

10:36I'm terrified.

10:37Being in the basement, you get whatever's left.

10:40Let's go, guys.

10:43Don't forget your bun, guys.

10:44I want the bun, man.

10:46I looked up, and there was just salmon.

10:48Salmon?

10:49Salmon, salmon, salmon.

10:50And I've made a salmon burger at home before.

10:57Shenmue cheese.

10:58There's only soy sauce anywhere.

10:59Grab, grab, grab, grab, grab.

11:00Well done.

11:01Wow.

11:02Well done.

11:05You know, you've only got 30 minutes.

11:0730 minutes, start now.

11:09Get me out of this basement.

11:10Go, go, go, go, go, go.

11:12I am keeping hold of all four of you, OK?

11:15Yes, sir.

11:16We are a team, and I am not losing any of you, all right?

11:18Absolutely.

11:21You OK, Leila?

11:21You're going to bring this home?

11:23Yes, chef.

11:24A repeat winning dish?

11:25Yes, chef.

11:26Winning dish.

11:27Right, big man, what did you get?

11:28I got goat mint.

11:29Goat.

11:30I'm really happy with it.

11:31Are you going to elevate this?

11:32Where are we going next level burger?

11:33I am going to take it down the Indian route.

11:35Have you used goat before?

11:36Never, chef.

11:37A little bit more giving than lamb.

11:38Yeah.

11:39You've got a lot more fat in here.

11:40And the flavor in these goats is incredible, OK?

11:42Yeah.

11:43Jeb, what did you grab?

11:44So I grabbed salmon.

11:45I'm going to do a miso salmon burger with a chili pineapple

11:50chutney.

11:51I've made this quite a lot.

11:52For young Ralph, or just?

11:53Yeah, for everyone.

11:54Jeb, she grabbed the salmon.

11:55So what kind of burger she makes at home, fingers crossed,

11:58she can elevate it to the next level.

12:00I'm hoping it gets us out of this bloody basement.

12:03A stunning, delicious burger, yes?

12:07Prawn, bacon, lovely, mustard, delicious.

12:09I'm going to blend the prawns with some of the bacon as well.

12:12Just to give it a different kind of flavor.

12:14Yeah.

12:15You've got the makings of a great burger.

12:17And you're not going in elimination today.

12:18I'm not going in elimination today.

12:19Right, gold.

12:21What did you go for?

12:22Turkey.

12:22Yeah.

12:23All right.

12:24That's a difficult protein, as we know.

12:25Yes.

12:26Very, very lean.

12:27What are you going to do to give it the fat?

12:28I'm going to panko bread it to try and protect it when it cooks.

12:33That's a smart idea.

12:34OK, you blow me away because you don't cook for a living.

12:37And at home, I know you're very experimental.

12:40I am, Chef.

12:41Yeah, absolutely.

12:44I'm Ian Golding, but everyone calls me gold.

12:47And I'm a home cook.

12:48Morning, Richard.

12:48Good morning.

12:49How are you?

12:50Have you got that pig's head?

12:50I've got it here, my good friend.

12:52I do have a tendency to cook some extreme stuff.

12:55Thanks, Rich.

12:56I'm a pretty embarrassing dad.

12:57Best dad joke.

12:59Who is the most intelligent pig in the world?

13:03Albert Einstein.

13:05There's no way you can put that on telly.

13:07Oh, thanks.

13:10I am a bit nervous going up against people

13:13with professional experience.

13:15I'm going to try and trick myself that I'm just at home

13:18looking for people that I know and people that I love.

13:21I hope that I'll be all right.

13:23Have you cooked with turkey before?

13:25Gold.

13:25I love a turkey burger, but Gold can't serve it medium-rare

13:31like you can with a beef burger.

13:33He's got to get the timing right with his protein.

13:35It is going to be a difficult one to pull off.

13:46You guys look good in this kitchen, I got to say.

13:48Thank you, Chef.

13:50There's 25 minutes left, team.

13:52Let's go, Arrington.

13:55Okay, Layla, what'd you grab?

13:58I took a tray with two pieces of chicken.

14:00Chicken thighs.

14:01That's a pretty basic protein.

14:03How are you going to elevate it?

14:05Basically, I'm going to do a jerk.

14:06Chicken burger.

14:07Jerk burger.

14:08I love to see it.

14:10There's not all the spices in there yet,

14:11but just run some herbs through it.

14:13Beautiful.

14:14Let's see if we got here.

14:16Make it count.

14:17Next level perfection is imperative.

14:20Tony, what's the grab?

14:21I'm going to do some pickled onion quickly.

14:22Yeah.

14:23And then I'm going to make mama's special barbecue sauce.

14:25Oh, a barbecue burger?

14:26You know, you just got to win the dish.

14:28When I think of burger, I think of mama's special barbecue sauce.

14:31I think of my mom.

14:32It's what we used to have when we were kids growing up.

14:34I'm in a zone.

14:35What protein did you grab?

14:36I got beef.

14:39Do you think you're playing it safe with a beef burger?

14:41There's a lot of proteins on that platform.

14:43Yeah, but it's a burger.

14:46But Osleila and Tony both picked pretty basic ingredients,

14:50right?

14:51Vinced beef and chicken thighs.

14:54We're in the top kitchen.

14:55They better bring it with a flavor.

14:58Talk to me about the ostrich.

14:59It's what I believe.

15:01It's a lean meat.

15:02Yeah, do not cook it too early.

15:03That it then just goes dry.

15:05Because obviously, that ostrich being quite lean.

15:07Make sure it's lovely and moist.

15:09Kelly, grab the ostrich.

15:10A difficult protein to master when making a burger,

15:14because it doesn't have a lot of fat.

15:15And if she overcooks it, it could dry out.

15:18Chefs, 22 and a half minutes left.

15:22Gurpreet, you grabbed venison mints.

15:24Something you're familiar with?

15:26Not really.

15:26Frickin' venison.

15:27Like, cook venison once at school.

15:30Again, very lean.

15:31So use what you're brilliant with.

15:33Your heritage.

15:34Some nice spicing in there as well.

15:36OK.

15:37I'm carefree.

15:38I'm 25.

15:39And I live with my mom and my dad.

15:42Before being a chef, I was an accountant.

15:44But I wanted to be a chef.

15:46I knew it.

15:47So I quit.

15:48My family didn't react the best to me wanting to be a chef.

15:51And I felt like I had to build my career.

15:53I have six months restaurant experience.

15:56I've gone from washing dishes to working underneath some amazing chefs in a Michelin-style restaurant.

16:02I hope the next level chef is going to really help me take my career to the next level.

16:06But I would love to show everyone that the decision I made to quit accountancy and become a chef was all worthwhile.

16:15Have you cooked a lot of burgers?

16:16No, I haven't cooked burgers for years.

16:18What are you nervous about?

16:19Just overcooking it.

16:20It's venison, OK?

16:21So just remember, you can serve it pink in the middle, but be careful.

16:26Don't be too cautious, and don't undercook it.

16:28OK.

16:29Team Ainsworth have not made it easy on themselves.

16:32We've picked some difficult proteins.

16:34We've got ostrich, turkey, and venison.

16:37I've definitely got my hands full, and I don't want to be in the cook-off again.

16:40How long have we got, chef?

16:4210 minutes down, chefs.

16:4420 minutes to go.

16:45Thank you, chef.

16:47I love the toasting of that cumin there.

16:49Where is that going to go?

16:50It's going to go in this minute, eh, chef?

16:52Jade, how are you going to cook the salmon?

16:54I'm going to chop it up chunky.

16:56So you chop the salmon?

16:57And spring onion.

16:58You're going to bind it together with some miso?

17:00Yep.

17:01And then I'm going to put up some crispy salmon skin and capers.

17:04You're putting capers through there as well, or just on top?

17:06Yeah, I'm going to fry them and toss them in a bit of miso after.

17:09You don't coat it with anything, though?

17:10I do coat it with a little bit of breadcrumb.

17:12I'm expecting big things of this salmon burger.

17:15I've chose a burger that I post on my social media.

17:18But when I make this burger at home, it isn't in 30 minutes.

17:22Elevate this thing.

17:24The basement is the worst of the worst.

17:27So I don't feel this is going to go so well.

17:30Guys, we're just coming up to 18 minutes to go.

17:32Every second counts today, okay?

17:35Stay ready.

17:36Yes, chef.

17:37This is the next-level chef.

17:38And at this stage in the competition,

17:39a great chef should be able to cope with anything.

17:41So that platform's coming down again.

17:43Bring on the mid-round drop.

17:44And that platform waits for no one.

17:46Okay, team, question.

17:47Yeah?

17:48What does every great burger need?

17:50What's the what?

17:51Chips.

17:52Fries, right?

17:53Chips!

17:55You guys have another grab.

17:57Platform's here.

17:58Oh, my God. Bloody hell.

17:59Well, that was surprising.

18:00Wrap one veggie or potato and make a side of chips.

18:06Before you knew it, the platform was coming down again.

18:08And it was like, okay, okay, okay.

18:10Sweet potato, white potato.

18:12Wrap the plant in.

18:13This is next-level chef.

18:15They want to push you to the backs.

18:17Let's go, let's go, let's go.

18:18Five, four, three, two.

18:20Five, four, three, two.

18:22Are you ready for the biggest challenge so far?

18:24Get ready.

18:25That platform is coming down again.

18:27What?

18:28We're done.

18:29What goes brilliant with a burger?

18:30Chips, fries.

18:32There's parsnips, courgettes.

18:34Quick, quick.

18:35I'm scared because we have an even shorter amount of time.

18:38And now, like, we have to make fries.

18:41Hurry up, guys.

18:42Time is running out.

18:43Three, two, one.

18:45Grab, grab.

18:46You got it?

18:49The competition's getting tougher.

18:50Because that platform is coming, guys.

18:52Grab one basket.

18:54Let's go.

18:55It's like, oh, this is getting worse.

18:57Chips, come on, let's go.

18:58Oh, I cannot believe this mid-brown drop.

19:01It's just absolutely insane.

19:04Quick, let's go.

19:05Go on, go around.

19:06Chips, fries.

19:07And grab those purple potatoes.

19:09Oh, my God, oh, my God.

19:10Seconds to go, guys.

19:11This time is going so quickly.

19:13That's it, you got it.

19:14We want these chips to really complement our burgers.

19:18Yes, chef.

19:19Right, Toby, next level burger.

19:21Are we good?

19:22Yes, chef.

19:23OK.

19:24I grab some garlic, the lamb mince, the larder, red leicester.

19:26Love that.

19:27Lamb burger.

19:28Where are we going?

19:29Down that sort of...

19:30More Mediterranean field.

19:31Mediterranean, definitely.

19:32It needs to be elevated.

19:33Yeah, elevated, exactly that.

19:34Yes, chef.

19:35I'm Toby.

19:36I'm 22 years old and I'm a professional chef.

19:38I was always watching my mum cook in the kitchen at home.

19:40Coming home to a spaghetti bolognese was the best thing in the world for me.

19:44But when I truly fell in love with it, I decided to do a diploma in the culinary arts.

19:48And here I am, sous chef at 22.

19:51I love the creativity.

19:53I love the pressure and I love the environment.

19:57Being the eldest of five siblings and having a single mother as a parent, I had to grow up really quickly and become the man of the house.

20:03That's why I'm so motivated to make something of myself and to make my mum proud.

20:09So now you've got chips to contend with.

20:12I grab purple potatoes, chef.

20:14Purple potatoes, yeah.

20:15What are you going to do?

20:16Slice them thin, fry them?

20:17Fries or chips, it doesn't matter.

20:19To get them perfect takes time.

20:22The first thing I'm thinking of is just some roll cut potatoes.

20:25Somewhere between a wedge and like just a baby potato.

20:29The flavour in those things are incredible, okay?

20:31So now I've got 15 minutes less in this cook.

20:35I'm not wasting time cutting chips.

20:37I'm getting them on to cook as quick as I can.

20:39One portion of chips with your burger, right?

20:4415 minutes to go.

20:45Yes, chef.

20:46All right?

20:47Remember the burger I did.

20:49Yes, chef.

20:50Texture, acidity, make sure that that patty's not overcooked.

20:56Ronan, what do you have in here?

20:57So we've got beef mince over here.

20:58Yes.

20:59Got some vegetables.

21:00You didn't just grab any beef.

21:01It's dry aged.

21:02It's dry aged.

21:03Incredible.

21:04I'm so happy with that.

21:05What do you have in the burger?

21:06Are we going Asian flavours with your burger?

21:07100%.

21:08Oriental, Asian, it's who I am, it's what I know, so let's stick to it.

21:12By day I'm a dentist, but by night I am a dinner party enthusiast who cooks for everyone.

21:19Here you go guys.

21:20Wow.

21:22I'm half Indian and half Chinese and I blend cultures into my cooking skill.

21:27I love it.

21:28I'm not a trained chef at all.

21:30I have taught myself in my own kitchen.

21:33Going on Next Level Chef, I want to prove anyone can make amazing dishes.

21:38I've made my own five spice.

21:40Five spice sauce.

21:41Nick, that is delicious.

21:42I appreciate that.

21:43So are you glazing a burger in this?

21:44Yes.

21:45Ronan!

21:46Nice, nice, nice, nice.

21:48The thing about Ronan is I really love his enthusiasm.

21:51The sauce is going, bang.

21:52Okay, let's get everything going together.

21:54It's starting to over-reduce.

21:56Don't over-reduce it, it's going to be too overpowering.

21:59Even just from when I tasted it until now, it went balanced.

22:01But you need to stay in control and that's something that I want to work on with Ronan.

22:07Gurpreet.

22:08Is this next to me?

22:09This one?

22:10Sorry.

22:11Right.

22:13Whoa, whoa, whoa, whoa, whoa, whoa, whoa.

22:16Gurpreet!

22:17I'm so sorry!

22:18Wow!

22:19It wasn't in touch to you!

22:20Straight in the eye!

22:22Sorry.

22:24Sorry.

22:25Gurpreet, the last couple of weeks have been tough.

22:27Yeah.

22:28What are you struggling with?

22:29What are you finding hard?

22:30It's just a new environment, the platform.

22:33It's a different type of pressure from a normal kitchen.

22:35Come on, do me proud.

22:37Make sure you get the cook on that venison right.

22:39I will, sir.

22:40Dig deep, Gurpreet, all right?

22:41I know it's in there.

22:42I feel like I've been coasting by so far.

22:45My dishes just haven't been the best, they haven't been the worst.

22:48I just want to do something where it is actually elevated.

22:51Whoever's got chips in, tell me when they're out.

22:54Gold.

22:55Gold.

22:56Is that the turkey burger?

22:57Yes, sir.

22:58What I think about, like a bowl, maybe a touch less and pat it down.

23:01Just to make it a little bit thinner, because that will take some deep frying.

23:05What you don't want is it raw in the middle.

23:07I am feeling a bit nervous with such a short cook time.

23:11It's too stressful.

23:12It's less than eight minutes left.

23:14Gold, don't leave that burger too late, okay?

23:16Yes, chef.

23:19Layla?

23:20Yes.

23:21Fries are going to take some time, right?

23:22Yeah, I'm going to do the plant in.

23:23Now I'm going to do them very slim with the mandolin, like long crisps.

23:27May I, for a sec?

23:28Yes.

23:29Make sure that...

23:30No, no, I'm going to do another one.

23:31Oh, if I may finish my sentence.

23:32Sorry.

23:33I love your voice.

23:34I celebrate your voice, but I also am here to see you win.

23:37Right now, I just want to take a moment to make sure that I'm heading you down the right path.

23:42Okay, chef.

23:43It's a burger and chips and not a burger and crisps.

23:45Okay.

23:46Okay.

23:47Your mentors, they're there to help you, but my plant in, I want to keep authentic to me.

23:54I know I give you a hard time.

23:55No, but you need to.

23:56I need you.

23:57I know, I know.

23:58I didn't want fluffy potato chips.

24:02Actually, I want to do it like a long, sort of thin crisp.

24:06Whether it's wrong or right, it's my decision.

24:09They should be proper chips, right?

24:11Question for me today is, is Layla going to listen to my advice today?

24:14If she doesn't and that plantain is dry, she could be in trouble.

24:18The pressure is on.

24:26Come on, guys.

24:27Six minutes, team.

24:28Six minutes.

24:29Six minutes.

24:30Copy that.

24:31Beautiful burgers, yes?

24:32Yes, chef.

24:33Yes, chef.

24:34Perfect chip accompaniment.

24:35Layla, come on.

24:37Make sure those fries are really crispy.

24:40There's an R in the great fryer.

24:42They need to be crisp.

24:43Then he'd be golden brown and beautifully seasoned.

24:47Are they yours in there, the wedges?

24:48Yeah, just some roll-cut potatoes.

24:50Remember, we want chips, fries.

24:52I'm a bit worried about my purple potato sides.

24:55Get those fries super crispy.

24:57I was going to do chips, but I knew I was going to be spending so much time chopping,

25:02so I just roll-cut the potatoes.

25:04Every second counts today, yeah, for obvious reasons.

25:06There's nothing I could do at that point.

25:08I just threw them in a pan with a load of butter, and we'll see how they come out.

25:13Five minutes to go.

25:14Goal.

25:15Let's get that burger straight on.

25:16Yes, chef.

25:17Get it cooked.

25:18Get it in.

25:19Get it in.

25:20In the last five minutes of the cook, my timing was all wrong.

25:23Finally got my turkey burger into the fryer, and I'm hoping it's cooked properly.

25:27Goal.

25:28Come on.

25:31Four and a half minutes to go.

25:32You've got to start thinking burger.

25:34It was a fat salmon burger, so I needed to make sure that I didn't leave it too late.

25:39Four and a half minutes.

25:41Shit.

25:42Start assembling next-level juicy burgers.

25:47I've really tried to nurture that ostrich.

25:50I just want a dish that's 100%.

25:53Gurpreet, you good?

25:55I wish I flashed the burger in the fucking oven.

25:58It was like I was so caught up in just wanting to be on time.

26:01Two minutes left.

26:02I was being forgetful about the most important thing, which is how the meat is cooked.

26:06Shit.

26:09Plates. We need plates, don't we?

26:10Focus on the hero now.

26:11Yes, the pressure is unbelievable.

26:14Jade, are you going to need butter in there?

26:16Oh, no, I need to get butter.

26:17What is going on?

26:18Am I going to get this on the platform?

26:22Careful, Ronan. It's starting to over-reduce.

26:24We are pushed to the limit.

26:26You tasted that sauce, right?

26:27Yeah, it's good.

26:2845 seconds, guys.

26:31Look what's happening, team.

26:32Platform is on its way to the basement.

26:34Keep pushing, team.

26:35Come on.

26:36Seconds to go, guys.

26:38Jade, focus now.

26:41Seconds.

26:42Shit.

26:43My burger was still in the pan when people were plating up.

26:46Platform is here.

26:47Jade, hurry up.

26:48Get that in, girl.

26:49Let's go.

26:54Jeez Louise.

26:55It's coming up.

26:56It's coming up.

26:57It's coming up.

26:58It's coming up.

26:59It's coming up.

27:00Go.

27:01I'm not missing this fucking platform.

27:02Come on, girl.

27:03Come on.

27:04I should have cooked the burger earlier.

27:05Suddenly, I was on the back foot.

27:06I chopped the end of my finger off.

27:07Come on.

27:08Go.

27:09Go, go.

27:10Quick, quick, quick, quick.

27:11Go, go.

27:12I was bleeding quite a lot.

27:15Yeah.

27:16You cut yourself.

27:17You actually probably need it.

27:18Oh, I hope it's OK.

27:19Medic.

27:22Platform's on the way.

27:23Let's go.

27:24Oh, my God.

27:25Jesus.

27:26Platform's here.

27:27I know I can cook a burger, but underneath that pressure,

27:31my planting, that is where it's going to be the win or lose

27:35element.

27:36Let's go.

27:37Time's ticking, and I'm representing my mom

27:39with Mama's special barbecue sauce.

27:40No use of.

27:41The platform is going.

27:42Three, two.

27:43Let's go.

27:44Let's go.

27:45Whoa.

27:46Fuck me.

27:47Come on.

27:48Nice one.

27:49Two seconds late.

27:50Come on.

27:51I'm sorry.

27:52Why'd you put that summer burger in so late?

27:53I did want it a little bit raw in the middle.

27:56How do you splurge my finger?

27:59Bloody stupid.

28:10I just lost control of the timing totally.

28:15Everyone else was on the platform, and I was still fiddling

28:18around, which is why I rushed and went through my finger.

28:21I looked around, and I was still cooking my burger in the pan,

28:24and the other two guys had plated up.

28:26My fries were a little bit crunchy.

28:35I think this is going to be an interesting tasting.

28:38Going into that judgment is always nerve-wracking.

28:42We'll see what the mentors say.

28:44That was a tough challenge.

28:46Now, as you know, whoever cooks the best next-level burger

28:49will win immunity for the team,

28:51and we'll be working in that beautiful top-floor kitchen

28:55next week.

28:56And whoever's cooked the worst dishes from the other two teams

28:58will end up in the cook-up.

29:00Naisha, shall we start with your top-floor kitchen?

29:03They look beautiful, by the way.

29:04I hope we're all hungry.

29:06Yeah, so first up, we have a beef burger

29:09with a mama's barbecue sauce.

29:12The most important thing was that I showed up

29:14and didn't let my mom down.

29:16I love the sauce, wherever that recipe came from.

29:18Bottle it up and start selling it online.

29:20Whoever's cooked this burger is outstanding.

29:22I love the cheese, the pickle.

29:24That burger has everything.

29:26Winning the overall dish is the goal, you know?

29:29Next up, we have a soy-glazed dry-aged beef burger.

29:33The thing I'm most worried about is the sticky soy sauce glaze.

29:37The sauce is heavy.

29:39I love the dry-aged beef.

29:41The sauce is a bit overpowering.

29:43It's almost like it's a little bit too reduced.

29:45Next up, we have jerk chicken burger.

29:48This is served with plantain chips.

29:51The disappointing thing for me are those plantain chips.

29:54They're just very dry.

29:56You can't change things, and you have to take ownership

29:59of your decision because they were too crispy.

30:01Shall we go down to the basement?

30:03Let's start off with the goat burger.

30:05I think that this burger is very well-balanced.

30:09I really enjoy the texture.

30:10The flavor is delicious.

30:12Lamb burger served with purple potatoes.

30:15Bit of a Mediterranean feel.

30:16The amount of depth of flavor in this burger is impeccable.

30:20The potatoes are the only letdown on this dish.

30:23You know, and I know, that is not a fry.

30:26That's called a roast potato.

30:28I cannot believe myself fuming.

30:31Over here, we have a salmon burger.

30:33This is on a charcoal bun.

30:35They wanted it pink in the middle.

30:37Wow.

30:38Oh, my God.

30:39No, it's messy.

30:42We don't see salmon burgers that often in today's culinary world.

30:46It's not good or bad.

30:52Nailed it.

30:53It's lightly pink.

30:54It still screams of that lovely salmon flavor.

30:57Really good job.

30:59Middle floor.

31:00Someone's going home today, and you're always a bit nervous

31:03around this part of the competition,

31:05but I really hope that after today, we are still four.

31:10So this chef chose turkey as their protein,

31:12and it went into the fryer quite late on.

31:16Moment of truth.

31:18It's undercooked.

31:20Shit.

31:22It's a pink salmon burger.

31:23I get it, but there's no way we can eat undercooked turkey.

31:25I wanted to curl up and disappear.

31:27I was hanging my head in shape.

31:29I'm not sure if I'm good enough to be in this competition.

31:31Here we have a prawn and bacon burger.

31:34I love the idea of the bacon, shrimp,

31:39a little take on the modern surf and turf.

31:41OK, this protein was ostrich.

31:46Courageous idea, grabbing ostrich.

31:48Unfortunately, it's overcooked.

31:51It could go mid-rare, let it rest, and it will continue cooking,

31:54but sadly, that's dry for me.

31:56I just don't know why I can't produce an amazing next-level dish.

32:06Just disappointed.

32:07Lastly, venison.

32:10Another challenging protein.

32:11And so this chef played on their spices.

32:14I was getting excited about the spice,

32:16but I'm not too sure what happened on the middle floor this evening,

32:18because it's actually raw inside.

32:20It's a shame, because the burger was nicely caramelized,

32:23but then it's just sat there and not gone into the oven.

32:25Tough day on the mid-level.

32:27We've got a lot to discuss.

32:28Excuse us.

32:29I don't remember the last time I cooked a burger before today,

32:31and I don't think I ever want to do one again.

32:33You were meant to save me, you guys.

32:35Okay, you got some venison in your mouth?

32:36I think some sinew for sure.

32:37If you give it to me, I'll take it back to Richmond Park

32:38and stick a pair of fucking horns on it.

32:40Let's talk about the highlights, shall we?

32:41The one with the mama sauce.

32:42Yeah.

32:43Delish.

32:44Beautiful.

32:45Man, just to keep it that medium-plus, right?

32:46The salmon burger, beautiful.

32:47When you cut into it, it looked fantastic.

32:48Also, as well, it was clever,

32:49because that's sweet.

32:50You know what I mean?

32:51You know what I mean?

32:52You know what I mean?

32:53You know what I mean?

32:54You know what I mean?

32:55You know what I mean?

32:56You know what I mean?

32:57You know what I mean?

32:58It's beautiful.

32:59When you cut into it, it looked fantastic.

33:01Also, as well, it was clever,

33:02because that sweetness with that salmon,

33:04it was brilliant.

33:05Really, really great being in the basement.

33:07Well, we know where all the lows are.

33:09The chicken burger.

33:10You've pointed out the plantain chips.

33:12Yes, they were a little crisp.

33:14From the overcooked to the undercooked.

33:16What happened?

33:19Mine's war, yours war.

33:21Battle of the rules.

33:23What about that overcooked ostrich?

33:28Yeah.

33:29Yeah.

33:30A soy glaze burger.

33:31This one's too salty for me.

33:32It's such a shame.

33:33This is ruthless.

33:34Are we in agreement?

33:35Yes.

33:40Okay.

33:41Paul, Naisha and myself felt there was one burger

33:44that tipped the edge overall,

33:46and it was the next-level burger.

33:49I feel like this is day one for me.

33:51I've shown up to the competition.

33:53Whether you win it or not is another thing.

33:55Being up against professional chefs

33:58is what concerns me.

34:00We felt a unanimous decision.

34:05It was the salmon burger.

34:06Congratulations.

34:10Jade, congratulations.

34:11That has just catapulted you and Team Ramsay

34:14into that top flight kitchen.

34:16Next time round.

34:17I'm ecstatic.

34:18I'm thrilled that I got top dish.

34:20I always have it in the back of my mind.

34:22You're not a professional chef.

34:23You're not good enough.

34:24That feedback wipes all of that away.

34:27Head to lounge.

34:28Put your feet up, because you've earned it.

34:30Off you go.

34:33I was so prepared to go into that cook-off.

34:35Toby!

34:36Yes, Chef.

34:37Fry!

34:38Roast potato.

34:39Yes, Chef.

34:40God bless you.

34:41It's safe, thanks to her.

34:42Right, the not so good news now.

34:44Naisha and Paul, we put forward one individual from your team

34:48that will be entering the cook-off.

34:51One of you will leave the competition tonight.

34:55Come on, Jade.

34:56You are amazing.

34:57A great night for Team Ramsay, as we'll be in the top kitchen next week.

35:14We are back in that top kitchen, baby.

35:17But it's crunch time for the other two teams, as they both now face the cook-off.

35:21I know I could have done better.

35:23I had a really good grab, but I don't think I've really pushed myself.

35:29I'm quite nervous.

35:30I think I might be in the cook-off.

35:32Naisha and Paul, we put forward one individual from your team.

35:36That will be entering the cook-off.

35:39Paul?

35:40I've got a venison burger, borderline raw.

35:44I've got an ostrich burger, overcooked.

35:47And I've got a turkey burger, you know, it was raw.

35:50The dish that I have to send is the turkey burger, Galt.

35:56Yes, Chef, of course it is.

35:57And I'm gutted.

35:58Wow.

35:59Me too.

36:00It was without doubt, far and away, the worst cook of anyone in the competition.

36:04It was awful.

36:05No, Chef.

36:06Unfortunately, the dish that I have to send into the cook-off tonight, it's going to be the

36:14chicken burger with the plantain chips.

36:19Layla, I'm sorry.

36:22No, I'm good.

36:23Go up there and do what you know you do best.

36:26Yes, Chef.

36:27And that's to win.

36:28That best is inside you.

36:30It's up to you to pull it out.

36:31Yes, Chef.

36:32Going into the cook-off, it's a little frustrating.

36:36I just need to not get in my head and I need to just go in there and just do me.

36:42Layla and Galt, you'll be facing off against each other in elimination cook-off.

36:47The winner of this challenge remains in the competition.

36:51Lose the cook-off and you're going home.

36:54And then next week, your team will start in the basement.

36:59Tonight was a difficult challenge, but here's an even harder challenge.

37:05Because we'd like another burger, but this one is a lobster burger.

37:12Mmm.

37:13Okay, Chef.

37:14One of the most expensive, delicious, incredible proteins anywhere on the planet.

37:19So, 30 minutes to keep yourself in the competition.

37:23And I'll be with you every step of the way across those 30 minutes.

37:26All of you head to that top kitchen.

37:28I'll see you there shortly.

37:29Let's go, Layla.

37:30Yeah.

37:31I believe she's capable of greatness in the elimination tonight.

37:35Stay confident.

37:36Modeling, it was never my passion.

37:39This is different because food is.

37:42Good luck, my darling.

37:43Yeah, good luck, guys.

37:44Yeah, thanks, man.

37:48Quickly.

37:49Go, go, go.

37:50All right.

37:51So, I'm going to make a lobster burger with a tail.

37:54I'm not going to mince it or do anything fancy with it.

37:56Lobster burger.

37:57It needs to be that beautiful, sweet, lovely flavor.

38:00A lobster delivers.

38:01And then the garnish is a slaw, is a beautiful, warm potato salad.

38:05Elevate it.

38:06Do that, and you'll stay in the competition.

38:10Right, come over, please.

38:12Oh, here we go.

38:13Here we go.

38:14When Paul and Naisha come up, they'll be dissecting everything.

38:18So, put it on that burger.

38:20Make sure it works.

38:21Yes, chef.

38:22I'm not feeling super confident.

38:23Layla's a brilliant chef.

38:25All I can do is try and put the nurse to one side, get a good grab, just cook my best.

38:29Good luck to you both, yes?

38:30Yes, chef.

38:31Your time starts now.

38:35Let's go.

38:36Come on!

38:39Let's go, let's go.

38:40Being in this type of kitchen with this type of pressure is completely like nothing else you've ever experienced.

38:48It's all about being brilliant and being fast.

38:51Right, one minute gone.

38:52Let's get definitely to the next level.

38:54Yes, chef.

38:55I'm going to do a lobster prawn burger.

38:57I'm going to pan crust it.

38:58I'm going to do a fennel salad.

39:00Good.

39:01So it's shaved.

39:02Yeah, shaved.

39:03Make sure that what you put in that, it works, okay?

39:05If you're unsure, just taste it.

39:09You feeling good?

39:10Yeah, feeling good.

39:11How are you going to like this burger tonight?

39:12Where are we going?

39:13We're going with a lobster tail burger.

39:15I'm not going to mince it.

39:16I'll do anything with it.

39:17What are you going to do with the sauce, the shells?

39:18I'm going to try and make a dipping sauce.

39:20Okay, great.

39:21Right on God.

39:22We're in the elimination round again, the time round.

39:25So yeah, there is a lot of pressure on gold.

39:28Lobster burger.

39:29One of the most difficult to pull off.

39:30Get it right, it's the showstopper.

39:32Gold's doing a pure lobster meat burger.

39:34Layla, a diced lobster and prawn patty, both using a charcoal bun.

39:39You've added cream into that lobster oil, so it's like a bisque now.

39:42Yes.

39:43It's a dipping gravy like you get in the South of America.

39:46I just wanted to get as much flavor from those shells as I could.

39:50So we're just coming up to halfway, guys.

39:52Thank you, chef.

39:53Chef, I don't know where the cylinder to shape my burger.

39:58Yeah, but...

40:00So, both sides, okay?

40:02And there's smaller ones there as well, okay?

40:04It's really important to stay nice and calm, okay?

40:06Yeah, I know.

40:07Remember to breathe, okay?

40:08Um...

40:11Layla needs to win this.

40:13We can't afford to lose another member of our team,

40:16and we need to not go back to that hellhole of a basement.

40:20I might add a little bit more, um, herbs.

40:23Because I'm in my head a lot, I'm gonna do a few, you know, namastas,

40:27and I just have to stay grounded.

40:29Guys, we're eight minutes to go, okay?

40:31I've got to show those judges that I do deserve to be here.

40:36Yes!

40:37Look at that choppy!

40:38I want to hear that choppy!

40:39Good man!

40:42And look, that's beautiful.

40:43Thank you, chef.

40:44Yeah?

40:45What?

40:46That looks knotted, though.

40:47That's making my mouth water, that.

40:48This cook-off is going left or right.

40:51I'm not too sure who's gonna win.

40:52Take your time.

40:53Turn your gas off.

40:54Well done.

40:55Looks good, Leila.

40:56Leila's slightly phonetic, moving too far for her own good.

41:01Gold started off calm, composed.

41:03Get all your stuff together.

41:04But right now, he's all over the place.

41:07Check your bun.

41:08Check your bun.

41:09Check your bun.

41:10I can't tell.

41:1190 seconds to go, guys.

41:12Here we go.

41:13Come on, come on.

41:14Put it on a plate.

41:15Final push.

41:16Make it look beautiful, delicate.

41:18Just push yourself, Gold.

41:20Come on, come on, Gold.

41:21Just speed up a bit.

41:22You've got this, you've got this, you've got this.

41:24Build it nicely.

41:25You're doing amazing.

41:26Whoa.

41:2760 seconds to go.

41:28Oh, God.

41:29My plate.

41:30Go get another plate.

41:31Come on.

41:32Go get another plate.

41:33No, I can.

41:34This is stressful.

41:36Come on, come on, come on.

41:39Tied it up, Leila.

41:40Make it look beautiful.

41:41Tied it up.

41:4210, 9, 8, 7, 6, 5, 4, 3, 2, 1.

41:52Let's go, Paul.

41:53Oh, my God.

41:54What I put on the plate was the best that I could have produced.

41:59If it's not good enough, then I'm not good enough.

42:01So it's in the hands of the mentors now.

42:06I have no idea whose dish is whose.

42:09I just know that I never want to see one of my teammates go.

42:12Nice, Chef Paul.

42:13What an extraordinary 30 minutes that was.

42:16This is the hardest competition, the hardest challenge any chef will ever face.

42:23Okay.

42:24Two phenomenal burgers.

42:26This is a lobster tail burger and that's served with a lobster bisque gravy with a radicchio salad.

42:33I really enjoy the flavors of a straightforward lobster tail.

42:45The lobster sauce that is so formidable in lobster flavor is really beautiful.

42:50In terms of flavor, it's delicious.

42:52I like those roasted tomatoes, which I think are super important in that.

42:56The dipping sauce, perhaps a touch too much cream.

43:00Okay, this is a lobster and prawn burger.

43:04This was flour, egg wash, and breadcrum with a touch of chili flakes.

43:07Served with a fennel salad and a yogurt spicy sauce.

43:20I really appreciate the depth of flavor.

43:22It's bright and there's a lovely spice note that's sort of singing throughout this burger.

43:27There's a contrasting herbaceous level, cilantro and dill, that's kind of confusing my palate.

43:34The lobster burger itself is very good.

43:37Like really delicious.

43:39It really is.

43:40It's that sort of dill and coriander sauce, which is very overpowering.

43:44Right, Naisha, Paul, is it the burger with the lobster bisque, or is it the burger with the fennel salad?

43:54You'd like to save.

43:56Naisha, I'm going to go to you first, please.

43:58The lobster burger that I'm going to save, for me, is the lobster burger with the lobster bisque.

44:06OK, thank you.

44:09And, Paul, please, which burger are you saving?

44:12There's just one for me there that's just got that kind of comfort with a bit of class.

44:17The dish I want to save is this, the lobster bisque.

44:25Which was cooked by gold.

44:27Gold, congratulations.

44:28Thank you, chef.

44:29Well done.

44:30Gold smashed it, and here we are, still four.

44:36I'm so relieved.

44:39I'm so relieved.

44:40That is so, so good.

44:42Layla, unfortunately, you're not going to be our next level chef.

44:45Young lady, let me just tell you, what you did there in the last 30 minutes was a gallant effort.

44:49Top class, young lady.

44:51Thank you, chef.

44:52Real top class.

44:53How are you feeling?

44:54Yeah, disappointed, but ready to say goodbye and, yeah.

44:58Well done, Layla.

44:59Continue.

45:00Layla, it's been an honor to mentor you and your progression.

45:03You should be so proud.

45:04Thank you, chef.

45:05Layla has a good foundation to be an amazing chef, to be successful, and accomplish her goals.

45:12Keep cooking, girl.

45:13I will do.

45:14I left it so long to become a chef because I was always worried about not being good enough.

45:20And I think this will give me that, you know what?

45:23I am.

45:24Just like that, we're down to the top nine.

45:31And all of you are one step closer to becoming our next level chef.

45:35Yes, chef.

45:36Yes, chef.

45:37Yes, chef.

45:38Good night.

45:41It's all about family favorites.

45:43Dad never even cooks at home.

45:45What have we got?

45:46What have we got?

45:47What did you grab?

45:48In the basement.

45:49You get what you're given.

45:50What am I going to do?

45:51None of us can take it.

45:52It's too stressful.

45:53I can see you getting emotional.

45:55I think for the first time in this competition, I'm lost at words.

45:59Trying not to get caught as they splash their cash.

46:06New reality series loaded in paradise is streaming now over on ITVX along with new medical drama

46:13maternal as three female medics try to balance life and work.

46:17That's available now.

46:18And the latest news is on the way next.

46:21No alaskaning in her.

46:22Any meal a lot of life is perfect.

46:23No it's too rough.

46:24Yes, you get tired of the money.

46:25No you're not Hells.

46:26My jam as a family.

46:27No.

46:28No you're not.

46:29No.

46:30No you're not.

46:31No.

46:32No.

46:33No.

46:34No.

46:35No.

46:36Nothing.

46:37No.

46:38No.

46:39No.

46:40No.

46:41No.

46:42No.

46:43No.

46:46No.

46:47No.

46:48No.

Category

Transcript

Be the first to comment

Recommended