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00:00For four seasons, this is
00:05This competition has pushed chefs further.
00:08Damn!
00:09This is not next-level cooking.
00:10Do you understand?
00:11That I've ever been pushed before.
00:13Oh!
00:14We've seen
00:15Underdogs rise.
00:16I've dreamed about this since I was a child.
00:19I'm coming out.
00:20A stronger chef.
00:21And I didn't even consider myself a chef before this challenge.
00:23Heavyweights fall.
00:25I'll part!
00:26I'll part!
00:27I'll part!
00:28I'll take on anybody, pros, home.
00:30They're kids.
00:31And champions earned their place in next-level history.
00:35I put so much blood, sweat, and tears into my chef career
00:38and this is just all worth it.
00:40But now, as the platform drops, it's time.
00:45To raise the bar once more.
00:47Woo!
00:48Season five.
00:49Good morning, chef.
00:50New chefs.
00:51I'm excited to lose.
00:52Rooftops!
00:53I feel like I'm in a dream.
00:54New challenge.
00:55Elevators open.
00:56Let's get the plates on there.
00:57Thank you, chef.
00:58Can I get it?
00:59Yeah!
01:00Yihaw!
01:01Yihaw!
01:02USA!
01:03USA!
01:04USA!
01:05And the most intense competition yet.
01:07We won it all!
01:10Don't push me, dude.
01:11There you go.
01:12Team Blaze are the current champs.
01:14Is it gonna be like this?
01:15All season.
01:16Because in these kitchens, chefs must face the good.
01:20That filet is mine.
01:21The bat.
01:22What am I gonna do with this?
01:25And the ugly.
01:26There are monsters on this platform.
01:30Whoa!
01:31Whoa!
01:32Whoa!
01:33Whoa!
01:34Tonight, it's the auditions.
01:35Watch me level up.
01:35Let's go!
01:36Let's go!
01:37Where one dish can earn your spot.
01:40For 20 minutes, this is impressive.
01:42Y'all got this.
01:43And one slice.
01:45Flip.
01:46And send you home.
01:47Nick!
01:48I'm bleeding out from my ear.
01:50If you think you've seen it all.
01:51I believe that we won't win!
01:53Think again.
01:54Now, now, now, now, now!
01:55Oh!
01:56Oh!
01:57Oh!
01:58Oh!
01:59The man, the myth, the...
02:00The legend, Gordon Ramsay.
02:02I'm so excited they brought him back.
02:05Oh!
02:06Oh!
02:07Oh!
02:08Oh!
02:09Oh!
02:20Oh, my goodness sake.
02:25Oh, my God, let's go.
02:29I'm bringing the energy.
02:30From my kitchen to next-level chef, what happened?
02:33I feel like a quantum leap.
02:35I don't know how I got here.
02:36Welcome to the newest season.
02:40Of next-level chef.
02:42Come on, guys.
02:43Oh, my God.
02:44Oh, my God.
02:45Now, Aisha, what did you think of the energy?
02:46I mean, it's palpable.
02:48Yes.
02:49Oh, my God, I'm getting a little
02:50goosebumps out here.
02:50Yes.
02:51It's intimidating, but these goat mentors
02:55and here I am just standing there in front of them.
02:57Palms are sweaty, knees weak, arms are heavy.
02:59I'm like Eminem in this bad boy.
03:01All of you have been handpicked from the best pro chef.
03:04The biggest social media stars and the most talented
03:09.
03:09.
03:10from across America, competing for a chance to be on
03:15one of our teams.
03:16Yes.
03:17You've earned a shot at winning a game-changing
03:19year-long .
03:20mentorship with Richard, Naisha, and myself as a .
03:25a check alongside that mentorship for a quarter
03:28million dollars.
03:29Woo!
03:30Right here.
03:31Right here.
03:32Right here.
03:33Number one.
03:34Man, to win Next Level Chef and .
03:35all the goodies that come with it, it would be life-changing.
03:39Woo!
03:40Out of thousands of people across the country,
03:43you all earned this opportunity.
03:45to be here.
03:46Are you guys ready to level up?
03:48Woo!
03:49Yes, Chef!
03:50From 24 chefs here, only 15 of you will make it through the
03:55.
03:55traditions and into that incredible draft.
03:58Five brilliant home cooks.
03:59Five brilliant home cooks.
04:00Five incredibly talented social media chefs.
04:03And, of course, five .
04:05Six-season pros.
04:06Get on one of those teams.
04:09Now, look.
04:10Listen.
04:11You're here today because we believe you're capable of
04:14something amazing.
04:15Eight of you are about to cook, but only seven of you will
04:18make your way out of the .
04:20basement to the middle level.
04:21Six of you are going to move to the top from the middle level.
04:24And after that final .
04:25Cook, only five of you are left standing to go into that draft.
04:28Yes.
04:29Well, .
04:30Listen.
04:31As everyone knows, Team Blaze are the current champions.
04:34All right.
04:35I want a crown.
04:36I want a belt.
04:37I want a big gold chain.
04:40As long as you have the right mentor.
04:42Me.
04:43Oh!
04:44Oh!
04:45Any of you can win this.
04:47Season five, for me, is an important one.
04:49I'm .
04:50I'm damned if I'm going to give that crown back to Richard
04:53Blaze.
04:54And secondly, how do you fit a .
04:55crown on hair like that?
04:57And good night.
04:58.
05:00I mean, come on, Richard.
05:01One and done.
05:02I mean, come on.
05:03Back to back.
05:04Richard and Gordon, I .
05:05I got the stamina.
05:06I'm going to eat in my vegetables .
05:08The competition's very thick.
05:10And .
05:10And I'm bringing it.
05:11You guys ready?
05:12Yes!
05:13Let's start with the .
05:15eight talented professional .
05:20Chefs.
05:21Let's go!
05:25Woo.
05:26Right.
05:27Freshpeople chefs.
05:28Make your way to the elevator.
05:30Woo!
05:30The very best of luck.
05:32Let's go.
05:33Always!
05:35Best of luck there, everybody.
05:40Everybody out there, come on.
05:41Come on, let's go.
05:42Oh, man.
05:45Woo!
05:46Woo!
05:47Woo!
05:48OK.
05:49There's a pro chef.
05:50The basement kitchen is terrible.
05:52Instant.
05:53Just shock.
05:54Got a little smell to it.
05:55Oh.
05:56I want to clean up everything, sweep it, and organize it just a little bit.
06:00What ya huh?
06:01Whoa!
06:02Anybody embarrassed me to go?
06:03Yeah.
06:04Woo!
06:05Wow!
06:06Wow!
06:07��
06:05What's going on, everyone?
06:06How we doing?
06:07Love it, love the energy.
06:09Bring it over here for a second, okay?
06:10Are we getting acclimated to the basement?
06:12Yes.
06:13The knives are dull, so your minds need
06:14to be super sharp down here.
06:16For this first cook, you're gonna have 20 minutes.
06:19The first...
06:20The next challenge is gonna be a test of resourcefulness.
06:23Can you take scraps and...
06:25And turn it into something that's worthy
06:27of our judging table.
06:28Let's go, baby.
06:30I do try to be as sustainable and resourceful as I can
06:33in my own kitchen, so I am...
06:35I'm used to repurposing.
06:37Most of the time, it ain't for me, though.
06:39Sometimes it's for my dogs.
06:40So we gonna see.
06:43Gordon and Ayesha are watching everything that you...
06:45do, and we're scouting the people that we want on our team.
06:49I'm excited to see...
06:50Let's see what they can do.
06:51Mm.
06:5220 minutes, it's tough in the basement,
06:53but pro chefs, they have the technique.
06:55This is the fastest five-yard sprint you're ever gonna have to make in your life.
06:58Could determine whether you make it to that next level.
07:00or not, okay?
07:01You ready?
07:02Yes, Chef!
07:03Are you ready?
07:04I was born ready.
07:05All right, lock in.
07:05Ass to ass.
07:06Cheek to cheek.
07:07All right, the platform's on the way when the light turns green.
07:10It's go time.
07:11Trash to treasure.
07:1220 minutes.
07:13Ah, here we go!
07:15No!
07:16Go time!
07:18Grab it or regret it.
07:20Everyone's just...
07:21Ah!
07:22Grab that protein.
07:23Sausage crap.
07:24Sausage crap.
07:25Ooh.
07:26Cheek.
07:27Boom.
07:28Okay.
07:29Think about your cuisine.
07:30Lamb.
07:31This is crap.
07:30Not even thinking.
07:31I look, it's on the bone.
07:32I'm like, damn it, bro.
07:33I want it to look like it's going out of business.
07:35Tuna carcass.
07:36That's what I need.
07:37I go for the tuna carcass.
07:40Then me and Gabrielle, we start to test.
07:42Oh, oh.
07:43Cole and Gabrielle.
07:44There's a bit of a fight going on.
07:45That's like a wolf.
07:46What is going on?
07:47Playing stuff like this while I look at it back.
07:50Bam.
07:51Literal tug of war of tuna carcass.
07:55And I'm like, time is ticking.
07:57Them snacks.
07:58Mine.
07:59It's all funny.
08:00There's a lot of games till we get in that ring.
08:01There's still a pig's ear over here.
08:02I'm stuck with the pig ears.
08:03What am I going to do?
08:05What am I going to do with this?
08:06Someone doesn't have a protein.
08:07It is wild out here.
08:09Skirting elbows.
08:10And flying under freaking head butts.
08:12Ten seconds.
08:13Todd's head.
08:14I got it.
08:15I got it.
08:15I got stuck with the cod's head.
08:16That was not an intentional choice, but I'll work with it.
08:20Okay.
08:21Good.
08:22You can grab it.
08:23You can still use it.
08:24Grab it or regret it.
08:25Let's go.
08:25Back to your stations.
08:26Oh, we wasn't friends no more at that point.
08:27Okay.
08:28Look at this baby.
08:29Okay, everyone.
08:30Your 20 minutes starts now.
08:35I am feeling something kind of wet.
08:40Is this blood?
08:41Damn.
08:42Is it bleeding?
08:43I'm .
08:45I'm bleeding out from my ear.
08:47Holy .
08:48What did I just do?
08:50Oh, my God.
08:51I don't know.
08:52Is she okay?
08:53Medic!
08:54We need a medic up here.
08:55Medic!
08:56Medic!
08:57I don't know what this is.
08:58I'm running out.
08:59I'm getting it right here, guys.
09:00Medic!
09:00What happened?
09:03Fight broke out.
09:05Gets crazy down here.
09:06The last time I had a fight like that, I don't know, probably college?
09:09I don't know.
09:10Did you get caught?
09:10I had to do a little smell test, and I said, is this blood?
09:15Oh, my God.
09:16Chica.
09:19It's sriracha.
09:20You didn't get caught at all?
09:22No.
09:22Okay.
09:23Thank God.
09:25Yeah, that's it.
09:29Nothing really to see here.
09:30It's just chili paste.
09:32You dummy.
09:34My God.
09:35What did we end up?
09:35I got pig ears.
09:37I'm going to move in a direction of, like, a little tortilla.
09:40Yeah, it's a...
09:40Crispy pig's ear tortilla.
09:43Exactly.
09:43Have you ever cooked with pig ears before, Gats?
09:45No, Chef.
09:45I haven't.
09:45Treat it like bacon, all right?
09:47Yeah, Chef.
09:48Trying to figure out something to do with this, too.
09:50You got this, Kevin.
09:53How we doing over here?
09:54Just have to grind this beef.
09:55What are you going to make, Kevin?
09:57As soon as I saw the beef, I thought of my grandmother.
09:58She make us these beef patties.
10:00Yeah.
10:00Make a great...
10:00I started cooking when I was seven years old, having to make certain things.
10:05From nothing, it's something that I'm completely used to.
10:08Okay, I got to go.
10:09Behind.
10:10Sorry.
10:10Five minutes gone.
10:12There's 15 minutes left.
10:14I know y'all in that green room watching this.
10:15Don't be judging this book by its cover now.
10:18Absolutely not.
10:19What's up, baby?
10:20How you doing, baby?
10:20What'd you grab?
10:21I grabbed some lamb bone.
10:23Do like a curry style with it.
10:24The thing I'm concerned most with...
10:25here is that that lamb is going to be tender.
10:27It is.
10:27I try to be so.
10:29What is it of sugar?
10:30Darion, how we doing?
10:32Doing, chef.
10:33I'm doing.
10:33Got chicken back, deep friend right now.
10:35Got some...
10:35I grew up eating in Jamaica.
10:37Yeah.
10:37And I got sweet potatoes, some mushrooms.
10:39You bring in the Caribbean flavor.
10:40Yes, sir.
10:41All right, I love you.
10:42Let's go.
10:45I've been a professional chef for 13 years.
10:48When I first came here from Jamaica,
10:49I'm like, there's so much opportunity.
10:51I put you to work nights and day every day.
10:53I sleep less and I work more.
10:54That's what I do.
10:55I grew up in Clarendon, Jamaica,
10:57which is like the country.
10:58There's not much going on where I grew up.
11:00And that's...
11:00It's my favorite mango right there.
11:02That's a julie mango.
11:03Being Jamaican is many things.
11:05It's colorful, it's loud, it's proud, it's vibrant.
11:09It's just a beautiful place to be.
11:10You guys hungry?
11:14You know, family is everything to me.
11:15I own two restaurants, but it's also a family affair.
11:18I implore my mom.
11:19Good job, mommy.
11:20I'm out.
11:20My sisters, my wife, everybody's involved.
11:24I want to live a better life than I have.
11:25Back in Jamaica, you know.
11:27Did you like it?
11:27Yeah.
11:28I'm also a private chef.
11:30I cook...
11:30for most of the Buffalo Bills players.
11:33I feel proud every day I step out
11:34because I represent...
11:35Jamaica to the fullest.
11:37I look good, I smell good, and I cook good.
11:40Come on, man.
11:40Should I do the noodle, or should I do...
11:45the bread.
11:46Belinda, how are we doing?
11:47I'm doing great.
11:48Okay, what do we got?
11:49I'm going to do either a bread, like a...
11:50the bread thing, or I'm going to do a stir-fry.
11:52What do you think?
11:53Maybe the noodles would be a little easier to make.
11:55But make a choice, right?
11:57Okay, yeah.
11:59I grew up in...
12:00Westminster, California, a.k.a. Little Saigon.
12:04I was raised by my grandparents,
12:05and...
12:05my aunts and uncles helped them.
12:07I think it was a full team effort
12:09because I'm just so much.
12:10I'm a lot.
12:14There was, like, nine of us...
12:15living in a three-bedroom apartment.
12:17Dinner time was chaotic.
12:19Everyone's fighting over...
12:20where the fish hit.
12:21It's good collagen.
12:22It's good for the skin.
12:23It's good for the skin, okay?
12:25I own my own catering and pop-up company
12:28called Eats by Bee.
12:29Eats by Bee creates...
12:30culinary experiences.
12:32This is a chaotic competition,
12:34and I fit right in.
12:35Hunter, what did you...
12:40grab here, it looks like...
12:42Got some sausage.
12:42I'm gonna do a quick sausage, pasta, and then...
12:45sauce.
12:46Am I getting, like, any sort of
12:47tropical Hawaiian vibes here, or what?
12:50You're gonna get...
12:50just quick, easy dinners run by my mom.
12:54I'm from Honolulu, Hawaii.
12:55I'm born and raised on the island of Oahu.
12:59I grew up surfing, and...
13:00I paddled competitive.
13:02You have to feel the water.
13:03You have to be balanced.
13:05There's so much...
13:05technique, and that's what I kind of
13:07took with me to cooking.
13:10I was born...
13:10about a 10% chance of living.
13:12And after that surgery, I turned out to be deaf.
13:15And I wear hearing aids.
13:17I'm cooking for the people that are disabled because I'm...
13:20I want to show those kids, if I can do it, they can do it for sure.
13:25Never stop...
13:25I'm battling, and always finish strong.
13:28Hunter, elevated.
13:30Hunter through!
13:30Hot pot!
13:31Hot pot!
13:31Hot pot!
13:32What am I going to do with what's even over there?
13:35Cole, what are we up to?
13:37I have a tuna carcass over there.
13:39I'm thinking I'm going to go like a...
13:40brothy type of Chinese-ish dish.
13:43I'm going to try and do something here with this meat.
13:45You fought for this.
13:47It was better than the pig's ear, chef.
13:48Got it.
13:49So we're going to make like little...
13:49like little meatballs?
13:50Yeah.
13:50Yep.
13:51Okay.
13:51You only need two or three meat balls.
13:52Two or three.
13:53Hurry, chef.
13:54Perfect.
13:55Hurry, chef.
13:56Okay.
13:57Halfway down.
13:5510 minutes gone.
13:5610 left.
13:57You want Nyesha or Gordon or myself to work with you...
14:00Yeah.
14:01Now's the time to prove it.
14:02Richard is hungry for another win.
14:04Of course he is.
14:05It took him long enough.
14:06That's not happening.
14:07Let me tell you.
14:08Second that.
14:09Okay, spoiler alert!
14:10One of you go home, okay?
14:12There's blood in the water and I am like a shark right now.
14:15A many sharks.
14:16A fleet.
14:17A flock.
14:18What are...
14:20A bunch of sharks together.
14:22No one knows.
14:23A murder of sharks.
14:24That's crows.
14:25Come on, Richard.
14:26I'm so glad to be back.
14:28This is great, guys.
14:29Tom.
14:30Yes, sir.
14:31This is just rolling off your back.
14:32San Diego native, hey.
14:33It's not quite beach vibes down here, bro.
14:34Hey.
14:35Sometimes you gotta take coast to coast.
14:37Taking you down to NOLA.
14:38Brad Cloud said poor boy, baby.
14:40I love it.
14:41I lived in New Orleans for six years.
14:43I cooked down there.
14:44I had to go NOLA first.
14:45Five minutes left.
14:46How are the noodles over here, dude?
14:48You sure they're cooked?
14:49The noodles are like...
14:50Right on the edge.
14:51Just fire that thing up.
14:52We're running out of time.
14:53Keep that up.
14:54Yes, chef.
14:55Who else is in trouble?
14:55Belinda, what's up?
14:56You changed up your plan.
14:57Yeah, I'm doing an open face.
14:58He's also doing an open face.
14:59.
15:00Oh, crap.
15:01He's making an open face sandwich as well.
15:03Well...
15:04.
15:05Sorry.
15:06No, it's okay.
15:07But I'm just saying now you're giving us something to judge side by side with each other.
15:10The time is crunching down.
15:12I don't have time to pivot.
15:14No.
15:15You're good, B.
15:16Stay on your track.
15:17Now's not a time for a new idea.
15:19Now we're refining.
15:20Two minutes left.
15:21You can start plating now.
15:23Bring it together right now.
15:25Let's go.
15:26Find yourself a spot in the middle level.
15:28Five.
15:29Four.
15:30.
15:30Three.
15:31Two.
15:32One.
15:33Hands up.
15:34Stop cooking.
15:35Let's go.
15:35.
15:36Damn.
15:37We had a tuna bite.
15:38We had a tuna bite.
15:39.
15:40Well done.
15:41.
15:42.
15:43.
15:44Well done.
15:46Energetic cook.
15:47What happened to the grab?
15:48It looked like a wrestling event back in the lab.
15:50.
15:51.
15:52.
15:53.
15:54.
15:55.
15:56.
15:57.
15:58.
15:59.
16:00.
16:01.
16:02.
16:03.
16:04.
16:05.
16:06.
16:07.
16:08.
16:09.
16:10.
16:11.
16:12.
16:13.
16:14.
16:15.
16:16.
16:17.
16:18.
16:19.
16:20.
16:21.
16:22.
16:23.
16:24.
16:25.
16:26.
16:27.
16:28.
16:29.
16:30.
16:31.
16:32.
16:33.
16:34.
16:35.
16:36.
16:37.
16:38.
16:39.
16:40.
16:41.
16:42Meatballs are seasoned beefy.
16:43The sauce is delicious.
16:45Next up, we have machetes.
16:47Lamb leg curry.
16:48And that's just scraped from the leg?
16:50Slivers and cuts right off the leg.
16:52Lamb leg curry.
16:52Lamb's actually tender.
16:53I'm amazed it got that tender.
16:55A little bit heavy on the spice.
16:56A little bit.
16:57This is Darien's crispy Jamaican fried chicken back.
17:03The flavor is incredible.
17:05The spices are there.
17:06That's absolutely amazing.
17:07That's absolutely bang on with the spice.
17:09OK.
17:10Next up right here, hunter's .
17:12Creamy sausage pasta.
17:15The challenge for me with this dish is the two.
17:17Different types of pasta.
17:18So texturally, some of the pasta is undercooked.
17:20Totally.
17:22Next up, we have Kohl's tuna carcass meatballs in broth.
17:27This, to me, is really taking scraps and turning them into something.
17:32Something special.
17:33For 20 minutes, this is impressive.
17:34It's done beautifully.
17:35Right.
17:36Quentin.
17:37Essential basement cooking.
17:38Lastly here, we have Gabrielle's crispy pig eat.
17:42Tortilla.
17:43Homemade tortilla.
17:44In 20 minutes.
17:45The pig ears.
17:46The pig ears.
17:47It's actually crispier than I thought it would be.
17:49You get dealt that dysfunctional ingredient.
17:51You come up with a .
17:52Nice dish.
17:53How's your hair?
17:54Can't do a scrap challenge without a little scrap.
17:55Ooh.
17:57All right, now listen.
17:58We need a few minutes to discuss between ourselves.
18:01Oh, my God.
18:03The shrimp po' boy's been the let down.
18:04I just needed a mayo.
18:05What the ?
18:06What the ?
18:07The cot's head.
18:08Beautiful.
18:09The crispiness.
18:10Really good indeed.
18:11And the pasta was a different one because some were .
18:12cooked.
18:13Some were overcooked.
18:14And that was the one I was really worried about.
18:15Really?
18:16Yeah.
18:17I sure .
18:17I just cherry picked out the pastas because I noticed it.
18:19Let's go.
18:20Let's go.
18:23Okay.
18:24As you all know, only seven are gonna go .
18:27up to the middle level.
18:28The first three people who've earned their way .
18:32to the middle level are .
18:34Connor.
18:35Kevin.
18:36.
18:37Gabriel.
18:38Well done.
18:39Well done.
18:40You can head to the elevator.
18:41Good job.
18:42The next three people who've earned their space to cook on the middle level are .
18:47Darian.
18:48Cole.
18:49And Michelle.
18:52Thank you, buddy.
18:53Thank you, guys.
18:54Oh, yeah.
18:55I'm moving to the next level, baby.
18:57Okay.
18:58Not easy.
18:59I know it.
19:00Belinda.
19:01Hunter.
19:02I'm sorry to say there's only one space left in the elevator.
19:06And unfortunately, one of you .
19:07will be left here in the basement.
19:09And that spot goes to .
19:12.
19:17,
19:18and Connie.
19:19I'm sorry to say there's only one space left in the .
19:22.
19:23.
19:24.
19:25.
19:26.
19:27.
19:28.
19:29.
19:30.
19:31.
19:32.
19:33.
19:34.
19:36.
19:37.
19:38.
19:39.
19:40.
19:41.
19:42.
19:43.
19:44.
19:45.
19:46I'm going to have a drink.
19:51I'm going to have a drink.
19:56Check out all the tools.
20:00This is like any...
20:01Bro, look at these immersion blenders.
20:05This kitchen is designed for...
20:06For large-scale cooking, not single dishes, right?
20:09You have to make it work.
20:10Chef Arrington is an...
20:11Absolute legend in L.A.
20:13So it's just a blessing to even have the opportunity to be here and cook.
20:16I'm deciding who I want on my team.
20:19So bad.
20:19I would like that.
20:20And also who I'm giving a...
20:21Oh, okay.
20:24Wow, she's fishing ready.
20:26Yeah, that's right.
20:26So your next challenge, you each have 20 minutes to create...
20:31The dish that helped you start your culinary journey.
20:36All right.
20:36It's...
20:36It's time.
20:37Hands on the elevator.
20:39When that light change is green, you are...
20:41Let's go.
20:44Let's go.
20:45Let's go.
20:46Let's go.
20:47Let's go.
20:48Let's go.
20:49Let's go.
20:50Let's go.
20:51Let's go.
20:52Let's go.
20:53Let's go.
20:54Let's go.
20:55Let's go.
20:56Let's go.
20:57Let's go.
20:58Is she okay?
20:59Oh, you okay?
21:00I'm all right.
21:01All right.
21:02Let's go, girl.
21:03Stay strong.
21:03How are we building this dish, right?
21:05Vegetables.
21:06The crabs are insane.
21:07All right.
21:08Look out the steak.
21:09There's potatoes right there.
21:10Perfect ingredients for a beautiful steak dinner.
21:13Come on, guys.
21:14Grab the ingredients.
21:16Back to your station.
21:17Organize yourself.
21:1820 minutes starts right now.
21:19Let's go.
21:20Let's go.
21:21Let's go.
21:22Get those proteins on.
21:23All right.
21:24All right.
21:25Connor, what you got?
21:26California-style cooking.
21:27California-style cooking.
21:28California-style cooking.
21:28And we run it, right?
21:29We love that.
21:30No one knows California-beach-style cooking more than me.
21:32I know.
21:33You knew.
21:33You do know.
21:34You've done your research.
21:35Yes, I have.
21:36Growing up in Manhattan Beach.
21:38Our hobbies were surfing and skating and playing water polo.
21:41But it was a bubble.
21:43I really had to leave that place, get a taste of what real . . . .
21:48food culture was.
21:49So I went and lived in New Orleans.
21:51That is what crafted my . . .
21:53creative process as a chef.
21:55I've been in this game for a minute.
21:56You know, I'm 30 years old.
21:58I'm . . .
21:58I'm a private chef and a die-hard creative, and I just love cooking.
22:02Anything's possible.
22:03all over food.
22:04I'm a California kid, and I found my love in New Orleans.
22:07I'm . . .
22:08I'm . . .
22:08I feel that California flair.
22:09That's the flair.
22:10Thank you, chef.
22:11Seems like Naisha's got one of her picks right there.
22:13Okay.
22:13Mr. Machete.
22:14Hello. How you doing?
22:15You grabbed ground lamb, cheddar cheese.
22:17You know what?
22:18It's . . .
22:18It's a nice good food mixed with Asian cuisine.
22:19I'm great at both.
22:20Don't forget, this is your audition, right?
22:21You know what I'm saying?
22:22Yeah, this is it.
22:23We're looking to see who we want to pick on our team.
22:24That's right.
22:25They call me the biggest, the largest.
22:27You . . .
22:28You're funny.
22:29We're gonna make it happen, baby.
22:31This right here, they call this the .
22:33skullet.
22:34It's like a skin on the top, but mullet in the back.
22:36My head right here says conquer your dreams.
22:38And the grills.
22:39Can't go back to the corporate world now.
22:41I'm . . .
22:43I'm a self-taught chef.
22:44I got most of my techniques from the CIA cookbook.
22:48I got at a bargain bookstore.
22:50Growing up, I started selling these tacos on Famous . . .
22:53I got this for now for $1 at my dad's mechanic shop.
22:56Now I've got a restaurant . . .
22:58I bought the best tacos in Houston, people's choice,
23:00five years in a row.
23:01I'm . . .
23:02I'm . .
23:03I'm .
23:04I'm . .
23:05I'm a brown.
23:06How about Houstonian through and through?
23:07Guys, just . . .
23:0815 minutes, okay?
23:10Oh, he put those meatballs in that fryer.
23:12It could go tough.
23:13Cole, what is your dish?
23:17Pancered salmon with...
23:18This bright salad.
23:20Growing up in California, we always eat fish.
23:22Yes.
23:22Because it's right there.
23:23I love the...
23:23Oh, lovely, lovely salmon.
23:27Kevin!
23:28What's up, chef?
23:29Are you here to prove that you belong in this competition today?
23:31I am here to prove that I belong in this competition.
23:32How are you going to do that?
23:33So growing up, when we finally got money,
23:35my grandmother started cooking us a lot of steak.
23:37Steak and potato.
23:38Potatoes, okay?
23:41I'm a restaurant and food truck owner.
23:42I've cooked for Virginia.
23:43King, Tom Brady, Julia Roberts.
23:45I cooked for Marlon and the Wayans family, so many.
23:48Many times that I cultivated a relationship with them.
23:51Marlon saw a light in...
23:53And about six months later, he sent me a check.
23:56He invested in my food truck.
23:58Launched my food truck September 1st, 2024.
24:01September 7th, 20...
24:03In 2024, my food truck was stolen.
24:07I'm still trying...
24:08I'm trying to recover from it.
24:10I think that me being here is just...
24:13like me trying to reignite that passion.
24:16But I'm unstoppable.
24:18I'm...
24:19Okay, I'm freaking unstoppable.
24:23Eight minutes down.
24:25Kevin's running behind.
24:26Steak's got to go on.
24:27Got a lot of eye...
24:28Eyeballs on you.
24:29Everybody scouting.
24:31Gabrielle.
24:32Yes, Chef.
24:33Caddick.
24:33I get a lot of fresh fish.
24:34My husband's a spirit fisherman.
24:35But my background is Italian, so...
24:38I'm rolling out hand-cut pasta.
24:40Growing up as the youngest of eight...
24:43eight siblings in a big Italian family was absolute chaos.
24:48At all times.
24:50My parents are restaurateurs and...
24:53have owned and operated a restaurant...
24:55that has been open for over 40 years.
24:58I have worked in some of the best restaurants in America.
25:01But my dad was not...
25:03excited for my career path.
25:05He was like,
25:06I don't want that for you at all.
25:07I...
25:08like...
25:09honestly want...
25:10you to do anything...
25:11but that.
25:12It's...
25:13been...
25:14five years...
25:15since he's passed.
25:16And...
25:17now I have two...
25:18beautiful children.
25:19For you!
25:20Oh, I'll hold this one.
25:21Yay!
25:22There's definitely this side of...
25:23me that really wanted to prove...
25:24to my dad...
25:25to my parents...
25:26that...
25:27I can do this.
25:28And...
25:28I am...
25:29a professional chef.
25:30And...
25:31I do deserve this.
25:33I want to make him proud.
25:34Go for it, girl.
25:35Got it.
25:36Carry it.
25:37What you...
25:38what you got?
25:39I'm gonna do a curry beef.
25:40Smart.
25:41Curry's in my bones.
25:42If I break this right now...
25:43you see curry running out...
25:44then it's gonna be delicious.
25:46A Buffalo New York guy...
25:47by way of...
25:48Jamaica.
25:49You gotta bring in that flavor,
25:50right?
25:51Yeah, you have to.
25:52Just stay warm inside, you know what I mean?
25:53Because...
25:53it's cold there.
25:54Chef, can we get a time check, please?
25:56We're already halfway down.
25:57Whoo!
25:58Whoo!
25:59Whoo!
26:00Whoo!
26:01Okay, Hunter, three squeeze...
26:03bottles.
26:04Yes, chef.
26:05Right now I'm doing my adobo sauce pan-seared chicken.
26:07I can hear that.
26:08pigeon...
26:09in your voice.
26:10It's almost like the stress brings out the pigeon...
26:11in...
26:12in your voice.
26:13This is intense.
26:14Rome against...
26:15the 300...
26:16and it's just...
26:17just...
26:18fighting each other.
26:19But...
26:20I know I'm going to the top and into the draft with Team Gordon.
26:22Team Gordon...
26:23Let's go.
26:24Really nice aromatics coming off your station.
26:26Hunter.
26:27Thank you, chef.
26:28Eight minutes.
26:29Eight minutes.
26:30Eight minutes that's going to put you into this competition or not.
26:33Yes, chef.
26:36Oh, my God.
26:37I left the steak.
26:38sit there for so long.
26:39And I focused on freaking brussels sprouts and potatoes.
26:43Get the steak on, Kevin.
26:44Gotta get the steak on.
26:45Gotta get the steak on.
26:46It's not hot enough.
26:47It's not hot enough.
26:48It's not getting hot.
26:49Time's running out right now.
26:51You're gonna need at least two minutes.
26:53to rest.
26:54He's in trouble.
26:58You have three minutes to fight...
27:00You have three minutes to fight...
27:02You have three minutes to fight...
27:03Take your way into the draft.
27:04I'm not feeling great.
27:05The steak, I didn't cook it as soon as I should have.
27:08You need at least five to seven minutes to rest.
27:10Look at the cook on that steak.
27:11He didn't have time to let it rest.
27:13Also, he sliced it when it was a little bit too hot,
27:15so the juice is gone.
27:16Yeah.
27:17It's our time.
27:18Two minutes, chef.
27:19Two minutes, guys.
27:20You guys can start plating.
27:22This is where you earn...
27:23your spot.
27:24My team.
27:25Gordon's team.
27:26Richard's team.
27:27Yes, chef.
27:28Yes, chef.
27:29Delicate, delicate, delicate.
27:30It's gonna come off when it wants to.
27:32Oh, no.
27:33Gabrielle.
27:34Damn.
27:35No.
27:36The skin's gone on that head.
27:37Don't force it.
27:38Pivot.
27:38Make it make sense.
27:3930 seconds.
27:40Everyone's scouting you out right now.
27:43Push, push, push, push.
27:45Five, four, three...
27:48Two, one.
27:49Hands up.
27:50Hands up.
27:51Congrats, guys.
27:52Congrats.
27:53Bye.
27:54Bye.
27:59Good job.
28:00Well done, all of you.
28:01Looking at these dishes, they're bursting with memories.
28:03And now we have to see if they're bursting with flavor, most importantly.
28:07So, first step.
28:08We have Kohl's seared salmon with a pickled onion and tomato salad.
28:13Salmon's cooked beautifully.
28:14It feels like you've had 30 minutes to cook.
28:16It's that intense.
28:17Great job.
28:18Thank you, Chef.
28:19Next up, we have Kevin's steak and potatoes.
28:22This is a seared topping.
28:23We have sirloin with brussels sprouts and a red wine sauce.
28:28Great sear on the steak, but sliced way too hot, so you've lost the goodness.
28:33With the sauce, there's a little bit of a raw wine flavor happening.
28:37What the...
28:38100% yes.
28:39Next up, we have curried cube steak...
28:43This is served over a parsnip and potato puree.
28:46This is cooked by Darien.
28:49Surprisingly, a lot of flavor in the curry, knowing that it's only probably like powder
28:52and cream.
28:53The vegetable garnish is sort of superfluous.
28:55Thank you, Chef.
28:56Thank you, Gary.
28:58Next up, this is Gabrielle's haddock over hand-cooked pasta.
29:03Making pasta just like making the tortilla, that's pretty great.
29:08There's some crunchy vegetables in the sauce, which doesn't work for me.
29:11Haddock's cooked really well.
29:12I got nervous when it's...
29:13It's stuck to the pan, but you pivoted.
29:15And the pasta's delicious.
29:16Thank you, Chef.
29:17Nice depth of...
29:18Great flavor.
29:19Great job.
29:22Next up, we have...
29:23a lamb mac and cheese.
29:26This is from Machete.
29:28Yeah.
29:29This kind of reminds me of my mom's food.
29:32Overcooked.
29:33Meatballs.
29:34I was a bit pissed off he's put those meatballs in that fryer.
29:37You know how to cook.
29:38a meatball.
29:39Don't...
29:40start...
29:41taking shortcuts.
29:43Next up, we have Connors.
29:46This is seared pork.
29:47Next up, we have Connors.
29:48This is seared pork.
29:48served with a crispy pecora and an herb salad.
29:51Pork...
29:52served with a crispy pecora and an herb salad.
29:53Pork...
29:53cooked beautifully.
29:54Thank you, Chef.
29:55It's listening.
29:56It's beautifully seasoned.
29:57Record delicious.
29:58It has a lot of sauce.
29:59But tons of depth of flavor achieved in the sauce.
30:01Really great.
30:02Thank you, Chef.
30:03Lastly, we have Hunter's adobo chicken over noodles.
30:08Chicken's cooked beautifully, but...
30:10Chicken's cooked beautifully, but...
30:13It needs more sauce and more acid in there.
30:16It's such a shame.
30:17Yeah, the...
30:18The noodles are a little cloying, but chicken's cooked well.
30:20Thank you, Chef.
30:21Okay, we clearly have a very...
30:23difficult decision here.
30:25Give us a minute.
30:29Wild.
30:30The ladies really brought it today.
30:31Can I say it, gents?
30:32Yeah.
30:33I'm always trying to pick the winners.
30:34Do you want an all-female team?
30:35I wouldn't.
30:36Do you want an all-female team?
30:37I wouldn't.
30:38Do you want to be mad at an all-female team?
30:39We love that.
30:42The pork...
30:43Pork chop.
30:44Beefy cooked.
30:45Pork chop was great.
30:46Yeah.
30:47Yeah, the one I would turn away, I'll be honest.
30:48That's so hard.
30:48Definitely.
30:49I'll make myself a pork chop.
30:50Chicken thigh dishes.
30:51Chicken was...
30:52Chicken thigh dishes.
30:53Chicken was...
30:53Great, but nothing else was great about that dish.
30:55We good?
30:56Okay.
30:58I gotta say, these decisions, they're never easy for us.
31:03But, as you know, this is your chance to earn your way on...
31:08to one of our teams.
31:09The first three people that are moving up to the top are...
31:13Cole, Gabrielle...
31:15Cole, Gabrielle...
31:18and Connor.
31:23Please head to the elevator.
31:24The next two people...
31:28And have earned their spot on the next level.
31:32Darian.
31:34And Machete.
31:35Whoo!
31:36Thank God.
31:37I'm still...
31:38Kevin and Hunter.
31:39We both had a little bit of a tough time in this kitchen.
31:43And unfortunately, there's only one spot left in the elevator.
31:46I'm definitely nervous, and if I'm...
31:48to make it through, it's by the skin of my teeth.
31:49But I'm here to prove to Chef Arrington that I deserve to be on her teeth.
31:53And that person moving to the top is...
31:58To sido...
31:59I'm not far...
32:00To sido...
32:01It looks good.
32:02Maybe.
32:03Totally.
32:04Maybe.
32:05If the person would handle it or...
32:06All that "'is Über' by a gasolina,
32:21gensetari,
32:23取り gemacht.
32:26I'll forever be disappointed,
32:27but I'll forever be proud of myself.
32:29I know this isn't the only opportunity
32:30that at all.
32:31Good luck, Adam.
32:33There is going to be another call, and I will-
32:36We'll be ready.
32:39One more cook, right?
32:41One more cook.
32:41One more cook.
32:42Welcome to the best kitchen in America.
32:45Ooh, this is-
32:46This is nice!
32:48This is the creme de la creme of kitchens.
32:51I'm in heaven.
32:53So for your final challenge, 25 minutes.
32:56I want you to create a dish that you'd be proud to put on your own.
33:01menu.
33:01I want it that good.
33:02You're sure?
33:03The man, the myth, the legend, Gordon.
33:06Ramsey.
33:07I'm so excited they brought him back.
33:09.
33:10.
33:11Platform is moving, guys.
33:15I'm parkouring.
33:16.
33:16Parkour, parkour.
33:17Okay, I'm looking for speed.
33:18Who's there first?
33:19Go!
33:20.
33:21Let's go!
33:22Okay, Darren, with a little-
33:23.
33:24.
33:25.
33:26.
33:26little box out.
33:27I'm done being a nice guy, letting people go in front of me like, oops.
33:30Nope.
33:31I could-
33:31.
33:33.
33:34.
33:35.
33:39.
33:40.
33:41.
33:42.
33:43.
33:44.
33:45.
33:46.
33:56Right your last chance to get into that draft your 25 minutes start
34:01Now let's go. Let's go. Let's go. Let's go. How exciting pro chefs in
34:06the top level. Big Mom, what'd you grab for me? I got the airline chicken coming to honey.
34:11You can brush these carrots. Good. And then I was going to make a puree with this bad boy.
34:14You could do carrot top chimichurri.
34:16Cheers. Thank you. Yeah, let's go. Let's go. I'm through right behind behind behind
34:21Hunter. Yes, chef. You've got the hand-dived scallops. Out of all the proteins tonight you've got the
34:26stress. Yes, chef. It's going to take two minutes, right?
34:28This guy moves, man. Hunter has got some wheels.
34:31Tell me about the dish. I'm going to do a sea bean puree and then do a quick perblanc.
34:36But you've got the puree as well. So, uh, puree done beautifully. It's way more important than this.
34:41Of course, don't waste time with that, okay? Ramsey said, do one puree or one perblanc.
34:46But I was taught you could have both. Go for it.
34:51Five minutes gone, 20 minutes to go. Already? Oh, lord.
34:57Right, what did you grab? Hi, chef. I grabbed the jumbo shrimp.
35:00Jumbo shrimp. Gabrielle, tell me about that.
35:01What about the dish? It's going to be a nice infused oil with our...
35:06Some mushrooms. With our prawns. I have no idea.
35:11What I'm doing right now, can you tell?
35:14You know, I haven't fully figured out my direction yet.
35:16Don't leave it too long, right? Only five will make it into the draft.
35:19Yes, chef. I deserve it!
35:21I think Darien, he's got it.
35:25I think Darien, he's got it.
35:26He's going to step up in this round.
35:27I feel like he tends to lean on spices, having that Jamaican.
35:31Right.
35:31He's got an influence.
35:33What'd you grab?
35:34So I grabbed some venison, brought some...
35:36Rosemary.
35:37That is sage, you know?
35:38You've got sage, rosemary, and thyme.
35:39You've got more herbs there than...
35:41Snoop Dogg.
35:42All right, so who do you have your eye on?
35:45Connor has this sort of...
35:46light, bright, California, Florida is cooking.
35:49Right, young man, what do you...
35:51I got a beautiful steak.
35:52Yes.
35:53With a butternut hash.
35:54So that's your first pick?
35:55All I care...
35:56All I care about is finding the best chef out there, okay?
35:58Whether it's on your team or...
35:59Same, same.
36:00You know what I mean?
36:01But I'd really like that person to be on Team Blaze.
36:04I know how it feels not winning.
36:06A couple years in a row.
36:07I mean, you have...
36:08You've practiced a lot.
36:09That's right, that's right.
36:11Gabrielle, what are you going to do with the beet roots?
36:13I'm going to sear off these small pieces here...
36:15It's already cooked.
36:16I know.
36:17But what's the dish?
36:18We're just going to do prawns, some beets with the pistachio...
36:21Right.
36:22...asparagus with the prosciutto.
36:23Gotcha.
36:24It's our time, chef.
36:25We're halfway.
36:26Twelve and a half...
36:26Twelve and a half minutes gone.
36:27Twelve and a half minutes to go.
36:28What did you get?
36:29I got a halibut.
36:31I got some celery yak.
36:32Have you cooked halibut before?
36:33I have not.
36:34Gotcha.
36:35Gotcha, gotcha.
36:36I feel like it was a huge gamble to grab something that I never cooked, but also I feel like...
36:41...that's what this competition is all about.
36:43Seeing how good you can be.
36:45It doesn't need to go...
36:46I'm going to go on for another few more minutes yet, okay?
36:47Her.
36:48Look how focused she is.
36:49She's locked in.
36:50She's locked in.
36:51She was in the Navy.
36:52Is that what it is?
36:53Okay, okay.
36:54Yes, absolutely.
36:55That makes sense.
36:56That makes sense.
36:57Get your...
36:56Let's go together, cold.
36:57I would describe myself as...
37:01the life of the party.
37:04I grew up in a very, very strict
37:06blackity-black house, okay?
37:08And if you know, you know.
37:10I had zero
37:11idea that I would end up being a chef.
37:13I decided I was gonna go to the military,
37:16which...
37:16kick-started my journey into being a chef.
37:20I mean, I've faced...
37:21a lot of adversity in my life,
37:23especially being a black, queer woman.
37:26People look at me like,
37:27okay, where's the executive chef?
37:29And I'm like, I'm right here.
37:31Get that nice and hot, season again on the side.
37:34We'll flip it over.
37:36We've got plenty of time, yes?
37:37It's okay.
37:38Five minutes to go.
37:40Protein's on, yes?
37:41I'll just pop them in, chef.
37:42Okay, good.
37:43The sauce needs work, okay?
37:45Yeah.
37:46So it's supposed to be a puree,
37:47but it turned out to be a sauce now.
37:49Come on, baby.
37:50It's weird.
37:51Two minutes, guys.
37:52Let's go.
37:53Start to...
37:56We have a plate.
37:57We are professional for a reason.
37:59Think about the presentation now.
38:01Hunter, we've got to go.
38:03That's lovely.
38:04Still got plenty of time, yes?
38:0530...
38:06Five seconds to earn your spot in one of our teams.
38:09Guys, let's go.
38:11Five, four, three, two...
38:16One.
38:17And hands in the air.
38:19Well done.
38:21Don't go!
38:26Don't go.
38:26Richard, Naisha, welcome back.
38:28Let's start with Gabrielle's shrimp.
38:30They've been .
38:31You've been crusted with pistachio, and then you've got fondant of beets.
38:35I think the flavor is .
38:36Those are a little scattered, but the presentation's nice.
38:38When you got those shrimp beautifully crusted, it's .
38:41You can sit them in a sauce.
38:42It's such a shame.
38:45Next up, this is .
38:46It's a pan-roasted chicken breast with a Gruyere potato puree
38:50and roasted .
38:51Baby carrots.
38:54This is really refined.
38:56It's a long way from overcooked meatballs.
38:57For me, the puree is the one that sets it off.
38:59You've got them beautifully creamed.
39:01Thank you all very much.
39:02This is Connor's New York strip, sautéed butternut squash.
39:06And blackberry jam.
39:07The plate is very vibrant.
39:09It's sort of whimsical and .
39:11It's fun.
39:12Definitely California cuisine.
39:13Thank you, chef.
39:14Okay.
39:15Next up, this is .
39:16seared loin of venison on a buttery polenta
39:19and a red wine caramelized plum.
39:21This is .
39:22All the flavors work.
39:23It looks fine-dining.
39:26Really, really appropriate.
39:27Well done.
39:28Thank you, chef.
39:29Next up, this is .
39:31Cole's pan-roasted halibut with a sally-roasted puree.
39:36Beautiful halibut.
39:37It's cooked very nicely.
39:39Having not cooked this .
39:41fish and grabbing something you've never touched before.
39:43That says a lot about you and a character.
39:45This .
39:46is a competition.
39:47And those kind of moments for me are important.
39:49Thank you, chef.
39:50This is .
39:51pan-roasted scallops with a sea bean puree.
39:53And then there's a beurre blanc sauce in there.
39:56As well.
39:57I know there's a puree in the sauce there, but it's sort of .
39:58I know there's a puree in the sauce there, but it's sort of .
40:01It reads almost like a soup.
40:02If you do a puree, it doesn't need a sauce.
40:04If you do a sauce, it doesn't need a puree, but .
40:06At the cook in the scallop, for me, this one here was delicious.
40:10Give us a moment.
40:11Give us a moment right now.
40:12Please.
40:13Come on in, bro.
40:14Family.
40:15Come on, yeah.
40:16What a shame with the shrimp.
40:17I couldn't think.
40:18I genuinely couldn't think.
40:19I genuinely couldn't think.
40:21For me, the bottom two are definitely the jumbo shrimp and the scallop.
40:26I mean, those are the two dishes, I think, that were the least performing overall.
40:30Yeah.
40:31I think .
40:31This was pretty good.
40:32Yes.
40:33Yeah.
40:34Before we tell you .
40:36who makes it into the draft, let me remind you of what's at stake.
40:41That's right.
40:42That's right.
40:46Those incredible chef's jackets.
40:49This is the most important platform.
40:51God, you don't get one of those shirts, you're out.
40:53Five of you are about to move into the draft.
40:56And a chance to compete, not just for the quarter of a million dollar check.
41:01But for that, mentorship with Richard, Naisha, and myself.
41:04Okay.
41:05The first person that I've earned that .
41:06is their way into the draft.
41:07Congratulations goes to .
41:08Darian.
41:09Well .
41:11I'm in this.
41:12Let's get it.
41:13Let's go.
41:14.
41:15.
41:16.
41:17Join in, Darian.
41:18Cole.
41:19Well done.
41:20.
41:21Thanks.
41:22The third person.
41:23Congratulations goes to .
41:24The third person.
41:25Congratulations goes to .
41:26Machete.
41:27Machete.
41:28Well done.
41:29Okay.
41:30The fourth person.
41:31Congratulations.
41:31Congratulations goes to .
41:32Connor.
41:33Well done.
41:34Well done.
41:35Well done.
41:36Sadly, that leaves Gabrielle and Hunter.
41:40The .
41:41the final chef moving through to the draft.
41:44Congratulations.
41:45.
41:46The third person goes to .
41:48Gabrielle.
41:49Well done.
41:50.
41:51.
41:52.
41:53.
41:54.
41:55.
41:56.
41:57.
41:58.
41:59.
42:00.
42:01.
42:02.
42:03.
42:04.
42:05.
42:06.
42:07.
42:08.
42:09.
42:10.
42:11.
42:12.
42:13.
42:14.
42:15.
42:16.
42:17.
42:18.
42:20.
42:21Uh,
42:23.
42:24.
42:26You,
42:40,
42:42?
42:44Hey,
42:45Let's go, social media chefs.
42:47Hot dogs.
42:48Oh, boy.
42:50What am I gonna do with this?
42:52Tim, what are we doing?
42:53I can open that for you.
42:54You are a-
42:55You're embarrassing yourself on national television.
42:58You can make a pretty place.
43:00But can it taste good?
43:03It looks like someone's cut themselves.
43:05This is not how I envisioned it.
43:07What is this?
43:08That is kale.
43:09Not the best for salads if you-
43:10I can't tell.
43:11Oh, my God.
43:15That's alright.
43:17We're all finished.
43:18We're doing earlier.
43:19I'll watch that last morning.
43:20I'll touch yourажу, Shannon.
43:21So we'll have our session in order to Russian to see here,
43:23Zab Collins.
43:24This is Cheyenne.
43:26Hey, dude, you can feel me.
43:28I can sense that he's at%$$!
43:30й.
43:32I will look into my Michelle Electnego.
43:35So this is a hi-
43:37I'lluch you at the best mom.
43:39I love it.
43:42I will see you now.
43:43Well, I will, but,
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