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00:01Previously on Next Level Chef.
00:03From 24 chefs, only 15 of you will make you
00:05into that incredible draft.
00:07Ah!
00:09I'm deciding who I want on my team,
00:10and also who I'm giving away to Richard and Gordon.
00:13Five of you pro chefs have earned your way
00:16into that incredible draft.
00:18Woo!
00:19Let's go!
00:21And tonight, get it with every girl.
00:24Social media chefs, you can make a pretty plate,
00:26but can it taste good?
00:28How are we making this spiral?
00:29How are we going to get people to stop the scroll?
00:31Hot dogs.
00:32Oh, boy.
00:33What am I going to do with this?
00:37I see.
00:38It looks like someone's cut themselves.
00:39This is not how I envisioned it.
00:41What is this?
00:42That is kale.
00:43Not the best for salads, if you can't tell.
00:44Oh, my god.
00:59Let's go get it.
01:00Let's go get it.
01:00One, two, three.
01:04Wow.
01:05I can't believe I'm here, competing on Next Level Chef.
01:12Oh!
01:13Oh, man.
01:14Damn.
01:15Oh, man.
01:16Like, I just feel like I'm a kid, you know?
01:18And I'm just like, look at this.
01:21I'm like the Statue of Liberty.
01:22Let's go.
01:24Let's go.
01:25Let's go.
01:26Woo, woo, woo.
01:28There he is.
01:29Like, there he is.
01:30There he is.
01:31There he is.
01:32Oh, my god.
01:33So exciting.
01:34So the basement, there's no sympathy down here.
01:36And I'll be honest, the majority of the equipment down here
01:38is older than you guys.
01:39OK?
01:40Maybe not me, Chef.
01:41I'll tell you.
01:42Now, you're all social media stars, right?
01:45And so you understand how to turn minimal ingredients
01:49into viral hits.
01:50Your first challenge today is taking corner store staples,
01:55prepackaged, canned, frozen, and transforming them
01:58into a Next Level dish.
02:00Got it.
02:0120 minutes is going to go fast, OK?
02:03Remember, there's eight of you down here.
02:06Only seven of you are going to make it out.
02:09I'm here to help you, OK?
02:10Now, Richard and Aisha are watching very carefully.
02:13I'm also looking for candidates to be on Team Ramsey.
02:16So give it your best shot.
02:17Yes.
02:18Let's do it.
02:19Yeah.
02:20I'm feeling something.
02:21Are you hung over?
02:23Not today.
02:24No.
02:25Not today.
02:26OK.
02:27Right, line up, guys.
02:28Here we go.
02:29It's time to get cooking, guys, yes?
02:32The platform is moving.
02:35Corner store staples turn into prolific dishes.
02:39Pray for me.
02:40Here she comes.
02:43Go!
02:43Let's go, let's go, let's go.
02:46Pork pieces, chicken wings.
02:48I saw the wings.
02:49I was like, no, don't do wings.
02:51And I saw the rest of the stuff.
02:52I was like, you're doing wings.
02:55Hot dogs.
02:56Oh, boy.
02:57Looks like a 7-Eleven in here, doesn't it?
03:00Ooh.
03:01Look at that.
03:02Oh, snap.
03:03It's going.
03:04Well done.
03:05I don't know what that is.
03:06Grab that.
03:07I was so close to garlic.
03:08Your 20 minutes starts now.
03:14Great knife skills.
03:19This guy, dude.
03:22Right, Landon, what did you grab?
03:23We got some turkey strips, some cheddar.
03:27I don't know what that is.
03:28They're chickpeas.
03:29OK, and pretzels.
03:31I think we're going to do some kind of meatball.
03:32We're going to chop those turkey strips up.
03:34Right, so like a turkey meatball.
03:36Pretty much, yeah.
03:37This should be in your wheelhouse,
03:38knowing what you've done before and how you got
03:40what you did today, right?
03:41Usually the ingredients, the better I do.
03:45In the kitchen, I'm a complete catastrophe.
03:47I'm fat, hungover, and I want pasta.
03:51I drink, I make food, and post about it.
03:54Just dal dente.
03:56I'm everything your parents don't want you to be.
03:59Oh, I'm known for making food that is bad for you.
04:03The greasier, the better.
04:04The cheesier, the better.
04:05I'm doing pretty good on social media.
04:07I think I have 2 billion views at this point.
04:10That's a lot of damn views.
04:11This is killer, literally.
04:14When I win the quarter of a million dollars,
04:16I'm buying a jet ski.
04:17That's for damn sure.
04:19Woo!
04:21Getting our steps in.
04:23Andi, how are you feeling?
04:28Chef, let me tell you, this can is going to be the end of me.
04:32The can?
04:33What did you grab?
04:34I've got a frozen white fish here.
04:36I wanted to do kind of like a bacon white fish
04:38and some cream spinach.
04:40Be careful, Gordon.
04:41Those hands are worth millions and millions of dollars.
04:43Billion, maybe a billion dollars.
04:49What?
04:50Love that.
04:50Chef Ramsay.
04:53No notes.
04:54You're used to being in the spotlight.
04:56I'm expecting you to shine down here, yes?
04:57Yes, Chef.
05:00Acting and music were always there simultaneously.
05:03I was in Pitch Perfect 3, Chicago Fire, and Upload.
05:08Being the female lead of that show, that's been my big break.
05:12I also put my first album out in 2009,
05:16and that led me to work with Prince.
05:18Like, I think back on that chapter of my life,
05:21and I'm like, did that really happen?
05:24I've always dreamed of being a chef.
05:27The catalyst was the actor and writer strike.
05:30I found myself with all this time on my hands,
05:33and just that little idea, like, bubbled up again.
05:36I surprised myself.
05:37I say I can do all things.
05:38So now I'm a professional actor and a social media chef.
05:43I can't even believe I'm here.
05:45Christian.
05:46Yes, Chef?
05:47What'd you grab, young man?
05:47I got chicken wings.
05:48I'm going to do an oatmeal crust wing.
05:51I love wings.
05:51We all love wings, right?
05:53If you don't love wings, I don't trust you.
05:54I'm marinating right now with a little Asian-inspired marinade.
05:56Nice.
05:57And then I'm doing a little bit of extra texture,
05:59because who doesn't like crispy wings?
06:00Love that.
06:01I think about everyone on your YouTube channel
06:02loves wings as well, yes?
06:03Big fan of First We Feast, and also the impact it's had.
06:06That younger generation is huge, right?
06:08Yes, Chef.
06:09Don't forget, Richard and Aisha are watching.
06:11Oh, yes, always watching.
06:13Christian got, I think, the golden ingredient down there,
06:16chicken wings.
06:16Wings all day long.
06:18Ooh, we almost lost that.
06:19We almost lost it.
06:21But I'm not losing it.
06:22Hannah, what did you grab?
06:24I grabbed hot dogs, and I also grabbed some pineapples.
06:27So I'm going to do, like, a pineapple, like, sriracha
06:29kind of glaze to go with the hot dogs and kind of stir fry them.
06:32Love that.
06:33So bring back your Latin flavors, I hope.
06:35Yeah, a little bit, but I love stir fry, too.
06:37So it's not out of my wheelhouse, either.
06:40When I graduated high school, I was like,
06:42I want to be a YouTuber.
06:44I love makeup, and I wanted to be, like,
06:46a creator in the beauty space.
06:48I did that creating these very extravagant looks, might I add.
06:51But I needed a big girl job.
06:52So I was like, what do Hispanic people love?
06:54Food!
06:55I just turned Dominican breakfast los tres colpes into a sushi roll.
06:59So I just started cooking, like, my childhood recipes,
07:01like pollo guisalo and chicken piccata.
07:03Today, we're making piononos.
07:05I'm not professionally trained, but YouTube University
07:08teaches you a lot of things.
07:13I'm just trying to find a can opener for these carrots.
07:16And I'm going to put them actually in with the hot dogs.
07:17Where did the can opener go?
07:20I love that Gordon's roll in the basement
07:22is just opening cans.
07:24Can opener.
07:25This sauce is going to be more like a relish,
07:28or like a chutney, just going to get that sauce ready.
07:30There you go.
07:31Thank you so much.
07:32I just want to focus on the sauce.
07:34I'm going to be the winner here.
07:35Just make sure that sauce is not too sweet.
07:37Thank you, Chef.
07:39Miriam is working magic with those hot Cheetos.
07:42My mom actually used to show me
07:44how to make fried chicken like this.
07:45She put it in a brown paper bag.
07:47And shake the bag up.
07:49Shake and bake.
07:50And I, exactly.
07:51Miriam, what did you grab?
07:53I've got the Cheetos, and I have some pork pieces.
07:57I'm thinking I'm just a Cheeto crusted pork
07:59that I'm just going to saute and make like a jalapeno sauce.
08:01Love that.
08:02Comfort food is your wheelhouse, right?
08:04Comfort food, soul food.
08:05Well, you've got a great protein with those portraits.
08:07I love it.
08:08Make sure that stuff is seasoned beautifully, yes?
08:11Got it.
08:13Guys, seven minutes gone, 13 minutes to go, yes?
08:17All right, Matt, what are you thinking?
08:20I've got cubed steak, which I think was a pretty good grab.
08:22Look at that.
08:23Two starches here, pre-cooked sweet potatoes.
08:26And then I've got some rice.
08:28Not exactly open-fire cooking in West Virginia, is it?
08:31It is not.
08:32It is not.
08:33Being a dad has been my purpose, family first.
08:38Back in my 20s, I went to culinary school,
08:41got into the corporate world.
08:43But when my wife became pregnant with my kids,
08:46I left my corporate job to start raising my family.
08:50For me, there's no greater joy than being a dad.
08:55I love to cook gourmet meals outside over an open fire.
08:59And I was creating all these videos of me cooking outdoors
09:03just to have the memory of it.
09:05My daughter said, Dad, why don't you post those on social media?
09:09Boom.
09:10That's how Matt Dad came about.
09:12I want to show people you're never too old to chase your dreams.
09:16Just do it.
09:18That's what I'm going to just cook.
09:20It's a tough steak.
09:22Don't marinate it too long.
09:23You've got to cook it first as well, OK?
09:25So that starts tenderizing.
09:27Thanks, Chef.
09:28That's it.
09:29OK.
09:31All right, Tim, how are you doing?
09:32We're on it.
09:33We're feeling good.
09:34About to crisp up these beef strips here.
09:35I love that.
09:36I think we're going to go ramen.
09:37I don't know quite how it's going to turn out yet.
09:38So we'll see where it goes.
09:40Something you've made for your kids at home?
09:41Yeah, they love ramen.
09:42They love ramen.
09:43Happens quite frequently in the house.
09:44Sometimes I'll make it for them for lunch.
09:46So get some beef stock and reduce them down.
09:47Get some strength in there, yes?
09:49Smart.
09:51Guys, this is the basement.
09:52Remember, canned food, corn sauce staples are not easy, right?
09:56Yes, Chef.
09:57It's obvious you are social media chefs,
09:59and you're not used to being rushed.
10:00But I'm going to rush you.
10:01Let's go. Let's go.
10:02Right, we're down to the last two minutes, guys.
10:04We can start thinking about plating.
10:06Hide these, but they're hideous.
10:08This thing's got to get on the plate.
10:09Let's go.
10:13Here we go.
10:1430 seconds to go, yes?
10:16Amazing.
10:17That's so nice.
10:18Wow.
10:20Bring it home, y'all.
10:21Five, four, three, two, one, and stop.
10:26Yes!
10:28Well done.
10:29Hands in the air.
10:29Yes!
10:30Wow.
10:31Dang.
10:32Wow.
10:33That went fast.
10:33There we go.
10:34Woo!
10:35Woo!
10:35Woo!
10:36Woo!
10:37Wow.
10:38Wow.
10:38Exciting.
10:39Oh, my gosh.
10:39I mean, it's crazy down here.
10:40It goes fast.
10:41Crazy, great.
10:41Yes.
10:42And congrats, cooking for the first time in your quiz,
10:42with no filter.
10:43Well done.
10:44Come on.
10:45Come on.
10:46Right, shall we start with Christian's oatmeal-crusted,
10:48Asian-inspired wings?
10:50Not a dish that tastes like it was made.
10:52In the basement, the glaze is super flavorful.
10:55Listen, this is the way to highlight cornerstone ingredients
10:56that nobody wants.
10:57They're delicious.
10:58Smart grab.
10:59This is exactly what I would have grabbed if I was cooking in the
11:00basement.
11:01I have no notes.
11:02Great job.
11:03No notes?
11:04That is the ultimate.
11:05Oh, my gosh.
11:06Oh, my gosh.
11:07Oh, my gosh.
11:08Oh, my gosh.
11:09Oh, my gosh.
11:10Oh, my gosh.
11:11Oh, my gosh.
11:12Oh, my gosh.
11:13Oh, my gosh.
11:14Oh, my gosh.
11:15Oh, my gosh.
11:16My gosh.
11:18The restaurant grab.
11:19This is exactly what I would have grabbed if I was cooking in the
11:19basement.
11:20I have no notes.
11:21Great job.
11:23No notes?
11:24That is the ultimate compliment I can get from Chef Farrington.
11:28I can die happy.
11:29Next up, Miriam's cheeto-crusted pork.
11:33Half the cheetos are on the floor over there.
11:35Oh, my gosh.
11:37Miriam, this is why, even though I'm a restaurant chef, why I spend a
11:40lot of time on social media, because sometimes you just find really,
11:43really cool, neat ideas, right?
11:45So marinating that in the bag itself,
11:47getting the flavor from the convenience store item,
11:49really, really smart.
11:51A big hot Cheeto girl,
11:52I'd have definitely grabbed that ingredient.
11:54Really smart use to make an aioli to kind of balance out.
11:57The spiciness, however, they're both really spicy.
12:01It's still getting hotter.
12:04Next up, this is Henna's hot dog stir fry.
12:08There's some carrots and mango relish.
12:12I think it is a little sweet.
12:13Even carrots themselves are pretty sweet,
12:15so that, the fruit, maybe the cola that's in it,
12:18a little too sweet.
12:19I love the caramelization on the hot dogs.
12:21It is very sweet, though.
12:22It needs some spice.
12:25Next up is Andy's hand-fried whitefish
12:29with a delicious cream spinach.
12:31Fish was frozen, they got defrosted, seasoned,
12:34and then cooked in a pan that was somewhat nonstick
12:37back in 1985.
12:40I mean, frozen fish sticks into a dish
12:42that looks like it could be in a restaurant.
12:44It's pretty impressive.
12:45Yeah, I think really smart use of that canned bacon.
12:48It brings some beautiful sort of salinity.
12:50The canned spinach, I would have liked to see transformed
12:52a little bit more, but really nice cook on the fish.
12:56Next up, Landon's turkey meatballs,
12:59finished with a smashed potato.
13:01He got a can of cream soup and turned that into a sauce.
13:04He's very smart, very clever.
13:05Ooh.
13:06I hope I didn't make the worst thing,
13:09because I am by no means confident
13:11that I am getting back in that elevator.
13:13I love the use of pretzels as you might use bread in a meatball.
13:16Tough grab, that one.
13:18Turkey, no fat, so very unforgiving.
13:20It could have done with a touch more sauce in there.
13:22Enrich those meatballs.
13:23But they are tasty.
13:24Next up, Marea's canned prawns and sat in a mustard sauce,
13:30almost like a fritter.
13:32I love the use of corn and shrimp together.
13:34Pairs really nicely and really smart
13:37to do a fritter on the first cook.
13:39Choo-choo-choo-choo.
13:41You give me an hour,
13:44and I'm going to do something really spectacular.
13:47This is Matt's marinated beef tips
13:49with sweet tedders and rice.
13:54The seasoning's great on the beef tips.
13:57Two starches together, you know,
13:59not something you see a lot.
14:01The dish looks like it could come together a little bit more.
14:03Just think about how you're adding some, like,
14:05freshness to it, some vegetables.
14:07Tough grab.
14:08You have to be careful what you grab.
14:11Last up, Tim's beef strip, ramen.
14:15You took the idea of ramen and elevated it.
14:19I really appreciate the stock.
14:20It's the way to transform something out of a bodega
14:23that's sitting on a shelf for who knows how long.
14:25This is comforting.
14:26It's soul-hugging.
14:27I can clearly see your vision brought to life.
14:30This is one of the most famous corner store ingredients.
14:33So ramen's sort of a clutch grab off of the platform.
14:36And I think you know that egg yolks bring extra likes and followers.
14:39Absolutely.
14:40You have to remind ourselves your social media stars,
14:43and you used to have everything set up.
14:45Nothing got set up for you.
14:46It was dysfunctional from the get-go.
14:48And that dish is delicious.
14:50Thank you, chef.
14:52Right.
14:53Have a chat amongst yourselves.
14:54We need a very serious moment.
14:55Excuse us, please.
14:56Ooh, hoo, hoo, hoo, hoo.
14:58Yeah.
14:59Bring it in.
15:00Bring it in.
15:01Can we talk about the wings?
15:02How good were they?
15:03Delicious.
15:04Yeah.
15:05It was kismet that I had to make wings for that first round.
15:08I love that.
15:10Take on the ramen.
15:11Beautiful.
15:12Yeah.
15:13Come on.
15:14Good job.
15:15Tim, it's delicious.
15:16I know.
15:17Matt's beef chunks.
15:18Yeah.
15:19You said it right.
15:20It's beef chunks with nothing really else.
15:22No.
15:23The sauce didn't really work.
15:24You've got a green tea and tea, too, right?
15:26I did, yeah.
15:27I just missed them.
15:28Vegetable.
15:29And Henna's hot dogs.
15:30Yeah.
15:31Too sweet.
15:32Yeah.
15:33But when was the last time you saw carrots and hot dog together?
15:34First time.
15:35Yeah.
15:36Yeah, I put a little bit too much coke in my hot dogs.
15:43Right.
15:44Richard and Naisha, myself, have come to a decision.
15:47First, three individuals that have earned a place on the next level.
15:52Congratulations goes to Tim, Christian, and Andy.
15:58Well done.
15:59Head to the elevator.
16:00Thank you, Chef.
16:00Well done.
16:01Great job.
16:02Thank you, Chef.
16:08Joining those three, congratulations goes to Mireya.
16:13Yes.
16:14Landon, and Miriam.
16:16Let's go.
16:17Woo!
16:20Congratulations.
16:21Well done.
16:22Unfortunately, there's only one spot remaining in that elevator.
16:28The person moving up, congratulations, goes to.
16:39The person moving up to the middle level, congratulations,
16:44congratulations goes to Matt.
16:49Let's go.
16:51Thank you, Chef.
16:52At the very best of luck.
16:53Do not stop what you're doing.
16:54I won't.
16:55Well done.
16:56I mean, I tried my best.
16:57You can't beat yourself up about it.
16:58I definitely feel very inspired.
17:00So, yeah, I don't take it as a bad experience.
17:11Okay, everyone, let's go.
17:12Let's go.
17:13Welcome to the middle.
17:14Oh, yeah.
17:15Listen, this is a catering kitchen.
17:16You're not gonna be dealing with bent pans and rusty spoons and some of the stuff you saw
17:21in the basement.
17:22Oh, yeah.
17:23Yeah, Chef.
17:24What you do best is making first impressions.
17:28You want people to stop on your page.
17:30You want people to follow.
17:31You want people to like.
17:32So, this challenge is about big colors, bold ideas.
17:35We're looking for you to impress us, specifically, visually.
17:39I think I got this.
17:40Link, subscribe.
17:41Click the notification buttons.
17:43You're gonna have 20 minutes.
17:45Grab as much as you can.
17:47I want the platform to look like it's going out of business.
17:50All right, grab the elevator.
17:52Okay, you're ready for war.
17:53Let's go.
17:56I hear it.
17:57All right, here it comes.
17:58When the light goes green, it's go time.
18:04Go!
18:05Let's go.
18:06Let's get over there.
18:07You got it, okay?
18:08Get a spiral dish.
18:09Make sure you grab a protein.
18:10Grab big flavors.
18:11There's beetroot juice still over here.
18:12That's colorful.
18:13Gochujang, that's super flavorful.
18:15I try to grab gochujang, but freaking Christian reaches over
18:18and rips it out of my hand.
18:20I'm not scared of anyone, but I would not want
18:22to pick a fight with Christian, that's for sure.
18:24Grab it or regret it.
18:25Let's go.
18:27Everyone is towering over me.
18:29The next thing I see is the tilapia, so I grab it.
18:32And it's wasabi peas.
18:34Five seconds.
18:35Herbs, spices, something to make a sauce.
18:37Let's go.
18:38If you can reach it, it's yours.
18:40And then at the last second, I grab that beetroot juice.
18:42What am I gonna do with this?
18:45Okay, here we go, everyone.
18:46Get ready.
18:47Your 20 minutes starts now.
18:55Okay, Mireya, so you got a piece of snapper and...
18:58I got the serrano ham miso, and I've got rice ready to cook.
19:02Okay, you know what you can do with this is you could wrap the serrano ham around the fish.
19:06You can sear it.
19:07Wow, that's complicated.
19:08Librant colors.
19:09Yeah, great grab there.
19:11Okay, you don't have to do it.
19:12Just a suggestion.
19:13Okay, definitely.
19:15Andy, how are we doing?
19:16I'm just getting these sweet potatoes chopped up.
19:19I'm gonna do a sweet potato puree.
19:21Okay.
19:22I've got this chicken breast here that I'm gonna saute.
19:24Okay, you can get the chicken cooking.
19:26I heard, chef.
19:27Heard, chef.
19:28Okay, let's go.
19:29Chef, how are you?
19:30Okay.
19:31I have a zucchini here.
19:32I have a tilapia and some wasabi peas.
19:34So we're a long way from the Flamin' Hot Cheetos, right?
19:38Growing up for me, I'm a pastor's kid, and it was a very strict household.
19:42We couldn't go anywhere, couldn't do anything.
19:44So I needed something to do with this energy that I have.
19:47Okay, beautiful people, let's go.
19:49I started with content creation and cooking.
19:52Today, McDonald's been great.
19:53Let's see some boil.
19:54Content creation, I feel so free to let go and to be me.
19:58Look at sexy.
20:00My channel is based upon deep-fried foods and cheesy foods.
20:04We're here for a good time, baby.
20:05I'm not here to watch cholesterol.
20:11So listen, for the tilapia, comfort food, right?
20:13Love it.
20:14Okay, you love comfort food, right?
20:15That's what I do, baby.
20:16So let's treat this like it's a coating for the fish if you want.
20:19Okay.
20:20Got it.
20:21Thanks, chef.
20:22Oh, got a beer for you, Landon.
20:24I'll be damned.
20:25You did get a beer, didn't you?
20:27Stout action.
20:28All right, Tim, what are we going?
20:30You're already rolling out meatballs.
20:31Chef, we're wringing it here.
20:32We're going meatballs.
20:33What is the rest of the dish?
20:34Well, wow, that's the challenge here.
20:36I've got coconut milk, chewy oil.
20:38I like this.
20:39If you get the meatballs cooking, and then work on this coconut sauce, right?
20:42Too big, the meatballs.
20:4320 minutes, so the pork doesn't dry out around the outside.
20:46Yeah.
20:47Take a half a breath.
20:49Take your time.
20:50Tim, what are we doing?
20:52You good?
20:53I'm going to open my chili oil.
20:54Come on, Tim.
20:55I can open that for you.
20:56Okay.
20:57I got it.
20:58I got it.
20:59You can't open a jar.
21:00You are embarrassing yourself on national television.
21:05I got it.
21:06I got it.
21:07I'm a stay-at-home dad.
21:10I don't touch the laundry.
21:11My wife does that, but I do the other stuff.
21:13Hey, girls, you hungry?
21:15I'm the one who does all the cooking in the house.
21:17And so a year and a half ago, I started posting food videos.
21:20Today, we're making my daughter's breakfast.
21:23I'm a big kid at heart.
21:24I'm just a goofball.
21:25This started out for fun, and now it's what I do.
21:29Principal called again, and the PTA moms are pissed.
21:32She said, my lunches are causing a distraction.
21:35I like to embarrass my kids, but my daughters
21:37have no problem critiquing me.
21:39Tony, how do you feel about falafel?
21:42What have I created?
21:44You're not cooking out of your house, guys.
21:46There's no ring lamps down here.
21:48You're laughing at that, Tim.
21:49You know what that's about.
21:50Landon, how are we doing?
21:51You got some great ingredients here.
21:52Mustard, mackerel, potatoes.
21:54Do you feel good with seafood?
21:55I don't do much seafood.
21:57You're from California, aren't you, dude?
21:58Yeah, but I eat out.
21:59OK.
22:00You know?
22:01I grew up in Ohio.
22:02We were nowhere near an ocean.
22:03I don't like seafood.
22:04I don't make it.
22:05It makes your house stink.
22:06I avoid it.
22:07So we're going to sear these, skin side down.
22:09Yeah, I like that.
22:10This isn't hangover food, dude.
22:11No, it is not.
22:12OK, bro.
22:13Let's go, dude.
22:14Let's make it happen.
22:15Listen, how are we making this viral?
22:16How are we going to get people to stop the scroll?
22:18All right, how are we going to get people to subscribe?
22:20OK?
22:21We're going to make it do what they do, baby.
22:23Christian, Christian, Christian, Christian.
22:24Pretty, pretty.
22:25If you could pick one social media chef right now, who would it be?
22:28I mean, I definitely have my eye on Andy.
22:30She's fire.
22:31I think I saw some stuff I can work with.
22:33Yeah, I would pick Christian.
22:34Look at the way he moves.
22:35Yeah, Christian can cook.
22:36It's incredible.
22:37Mm.
22:41Filipinos not necessarily are known for being spicy, but I am.
22:45We've come to what I was born to do, fry some chicken.
22:48I'm a social media chef and culinary producer for First We Feast.
22:51Christian, it's Sean here.
22:53Your mission is to make the perfect way.
22:56I make tons of different recipes and multiple techniques,
23:00but everything has to be spicy.
23:01Spin, spin, toss.
23:03I want your eyes to roll back when you're eating my food.
23:06Just roll back.
23:07Christian, what's up?
23:08What's up, what's up?
23:09Making a skirt steak.
23:10All right.
23:11Then I'm making a fennel verblanc.
23:12OK, all right, keep going.
23:13Go, go, go.
23:14Cooked perfectly.
23:18Let's go, let's go, let's go.
23:19Andy, let's move, let's move.
23:21She better hurry up, Andy, because that chicken's
23:23going to be undercooked.
23:24Chef, I'm having an issue with some beetroot.
23:27Yeah.
23:28Chef Blaze, to the rescue, please.
23:30Just get on the stove and start reducing it.
23:32Maybe let's add a little bit of sugar to it,
23:34a little bit of red wine vinegar,
23:35and you're making this beautiful beet sauce for it.
23:40OK, Matt, what are we making here?
23:41I've got these beautiful head-on prawns.
23:43OK.
23:44I'm going to fry them.
23:45You're frying them with a little bit of a batter over here?
23:47I am, yes.
23:48OK, let's go.
23:49Keep moving, OK?
23:50Thanks, Chef.
23:5110 minutes down, 10 to go.
23:52Get off of there.
23:53All right, Landon, just one minute on the other side.
23:56Pull it out.
23:57Clean your station up.
23:58It's a mess, yeah?
23:59The stations are a disaster.
24:00Gordon and Iissia would absolutely lose it.
24:02OK, let's go.
24:03If my room looked like this when I was younger,
24:05I would have gotten my ass beat.
24:07Six minutes left.
24:08Unbelievable.
24:09Where's the chicken, Andy?
24:10Uh, it's still in the pan.
24:12That's undercooked.
24:13You know that.
24:14I'm terrified, because you can't eat it raw.
24:16Like, any other meat you can get away with.
24:18Five minutes to bring it together.
24:20You've got to take it right to the wire.
24:22I'm nervous about Andy's chicken.
24:24Same.
24:25Um, it's so stressful.
24:29Four minutes left.
24:30If I'm pushing you, it's because I want you
24:31to get to the top floor, OK?
24:32It hurts, Chef.
24:33Let's go.
24:34Oh, what am I doing?
24:35What am I doing?
24:36Look, Andy's not happy.
24:37Mm.
24:38I can confirm.
24:39The chicken is a lot of meat.
24:41It's a lot of meat.
24:42It's a lot of meat you can get away with.
24:43Five minutes to bring it together.
24:44You've got to take it right to the wire.
24:45I'm nervous about Andy's chicken.
24:46Same.
24:47Um.
24:48So stressful.
24:49Four minutes left.
24:50If I'm pushing you,
24:51the chicken is cooked.
24:55Hopefully it's not overcooked.
24:56Now I'm worried that it's overcooked.
24:59Two minutes left, so now start plating.
25:03They have to be colorful.
25:04They have to be bright.
25:05They have to be viral.
25:06It has to be a dish that's going to get you
25:08to the top level, OK?
25:10Yes, Chef.
25:11Everyone likes cheese.
25:13Five, four, three, two, one.
25:18Hands up.
25:19Hands up.
25:20That was something.
25:22OK.
25:24Whoo!
25:25Naisha, Gordon, we raised levels,
25:27and I think we raised the level of tension up here for sure.
25:30Mm-hmm.
25:31They look good.
25:32All right, well, let's get into it.
25:33We have Christian's curried skirt steak
25:35with a gochijang butter sauce.
25:37Mm-hmm.
25:38Yanokis and some spinach.
25:40A little banana leaf for the aesthetic there.
25:43That steak's cooked beautifully.
25:45It is a melt-in-the-mouth moment.
25:46Just on optics alone, I'd definitely stop scrolling and study that dish.
25:50Great job.
25:52OK, next up, we have Mireya's Serrano ham-wrapped snapper with rice and some charred tomatoes.
25:58I don't know if this one is as worthy of the gram, but sometimes you're just looking at a picture and you want to dig in and eat it, right?
26:04That's good.
26:05Yeah, the Serrano ham is a really great protection for the fish.
26:09I love the crispy saltiness that Serrano ham gives to the fish. It's exceptional.
26:14Exceptional. Exceptional.
26:17Thank you, Chef Ramsay.
26:19You've just made my millennium.
26:23OK, moving on.
26:25This is Tim's pork meatballs with a coconut curry.
26:29It's a shame because it looks vibrant. Meatball's a little bit dry.
26:32Any breadcrumbs in there?
26:33I did.
26:34So that just gets drier and drier and drier, so you can't really taste the pork, which is such a shame.
26:39Next up, we have Matt's crispy shrimp with curry noodles.
26:42Wow.
26:43Is it tall enough is the question.
26:45It's eye-catching.
26:46And again, you've got to remind yourselves, guys, not four assistants, not 18 ring lights.
26:5020 minutes. It looks beautiful.
26:55Shrimp are cooked beautifully.
26:57Yeah, I mean, the quick note here is visually it's great.
27:00Just remember you're serving a couple people, right?
27:02You don't need to make a big, big meal all the time.
27:06OK, so this is Miriam's wasabi pea crusted salapia with beet sauce.
27:10Honestly, it looks like someone's cut themselves.
27:13The beet sauce is actually really delicious.
27:15Vibrant, earthy, but paired nicely with something rich like a venison or beef that can stand up to it.
27:21It really overpowers the delicate fish.
27:24The actual crust needs more seasoning.
27:27OK, next up, we have Landon's seared mackerel with purple potato salad and a mustard cream sauce.
27:34Mackerel's cooked beautifully.
27:36Skin is nice and crispy.
27:37Cheap as fish on the market, but you've elevated it.
27:39Well done.
27:41OK, last up, we have Andy's spiced and seared chicken breast with a sweet potato puree and a snap pea salad.
27:48Puree nailed beautifully, but the chicken should have gone on earlier.
27:57Chicken needs time to rest.
27:58So when you slice it like this, it's got all these string effects because it's dry.
28:03Give yourself more time with a chicken breast like that.
28:06Yeah, what I love about this dish is it's very autumnal, right?
28:09You have the sweet potato, it's really silky, the pomegranate, overall is tasty.
28:13All right, everyone, have a chat with yourselves and we'll get right back to you, OK?
28:19Interesting.
28:22I love the tempura show.
28:24My eye went directly to that plate.
28:26I mean, really beautiful.
28:27And the big letdown for me was the tilapia.
28:29This unseasoned crust on top and then the ground pork.
28:32Everything was so dry.
28:34When the meatball's that big and you fry, it sucks up all of the juice.
28:37Put it in the sauce.
28:38Yeah.
28:39We're agreed?
28:40Shall we?
28:41Absolutely.
28:42Now, the first three people that have earned their way to cook on the top level are...
28:49Matt, Landon, and Mireya.
28:53Head to the elevator.
28:54You burned your way up.
28:55Congratulations.
28:56Good job.
28:57Holy mackerel.
28:58We're still here.
28:59OK, the next two people that have earned their spot to cook on the top level are...
29:06Christian and Andy.
29:09Head to the elevator with your colleagues.
29:12I can't believe it!
29:13I was doubting myself.
29:14I gotta stop that.
29:16Tim, Miriam, unfortunately only one of you are gonna make it to the top level.
29:22Yes, sir.
29:23I keep thinking of my family.
29:24I keep thinking of my daughters.
29:26I've given up so much to be here.
29:28To get eliminated in the audition rounds would just be devastating.
29:32The person moving to the next level is...
29:43The person moving to the next level is...
29:45Tim.
29:46That was awesome.
29:47Good job.
29:48Good job.
29:49Good job.
29:50Miriam, first of all, you had me at Flaming Hot Cheetos.
29:51I am.
29:52Your social media is an absolute joy to watch, and you've been a joy in person, and we're
30:05gonna keep watching you, OK?
30:07It has definitely been an honor to meet all of you.
30:08It's been truly a blessing.
30:10This was a very tough audition.
30:12Love you.
30:13But this has definitely lit a little bit of fire in me, so I'm just gonna go home and
30:18keep trying.
30:25Welcome to the best kitchen in America.
30:27All right, guys.
30:28Take a look around.
30:30Take a look around.
30:31Wow.
30:32Wow, wow, wow.
30:33Let's go.
30:34Yes, Chef.
30:35You ready?
30:36Yes.
30:37I want to shoot content in this kitchen.
30:38It is a sexy kitchen.
30:40You ready for your last challenge?
30:41Let's go!
30:42OK, social media chefs, for your final challenge, I want you to forget about the likes and the
30:47shares.
30:48Yeah.
30:49And create a dish that's good enough to earn you a spot in the draft.
30:51Right.
30:52And prove that you belong in this competition.
30:54Yeah.
30:55Final cook from these incredible social media chefs.
30:59Last chance to impress here.
31:00All right, guys.
31:01Hands on the elevator.
31:02Oh, man!
31:03You got this.
31:04Believe in yourself.
31:05Grab smart.
31:06You have 25 minutes to earn your spot in the draft.
31:13Oh!
31:14Go, go, go!
31:15All right, what do we see?
31:16That filet is mine.
31:17So I snatched it.
31:19Filet.
31:20Nice grab, Tim.
31:21The best protein on the platform.
31:22Oh, no.
31:23Game head.
31:24Let's grab some supporting ingredients.
31:25I see a pork chop.
31:26Beautiful.
31:27Where'd it go?
31:28It's gone.
31:29Now what's left?
31:30I'm looking up there.
31:31I got a sea cockroach.
31:32Lobster.
31:33Five seconds.
31:34Think about how you're supporting the protein.
31:35Grab it.
31:36Come on, guys.
31:37Let's go.
31:38Back to your station.
31:39Visualize your dish.
31:40All right.
31:41Your 25-minute starts right now.
31:42Right now.
31:43Let's go.
31:44Yes.
31:45Season that filet.
31:46Get it on.
31:47Woo!
31:48Woo!
31:49Woo!
31:50Woo!
31:51Woo!
31:52Woo!
31:53Woo!
31:54Woo!
31:55Woo!
31:56Woo!
31:57Woo!
31:58Woo!
31:59Woo!
32:00Woo!
32:01Who's your money on?
32:02I like Andy.
32:03I just see a lot of potential.
32:04I feel like she's got a lot of great energy.
32:06And what are you thinking for your dish?
32:08I'm just gonna keep it simple.
32:09I've got this amazing polenta.
32:10Great.
32:11Carrots.
32:12Tomato.
32:13Pork chop.
32:14Yep.
32:15Really smart to get the pork on first.
32:16Make sure you concentrate on the protein first, right?
32:19It hurts, yeah.
32:20That's the most important.
32:21That's what gets you into this draft.
32:23What is this?
32:25It's great.
32:26All right, Landon.
32:27Can you tell me what this is?
32:28That is kale.
32:29That is kale?
32:30Yes.
32:31That's the first time that Landon's seen kale.
32:32Come on, Landon.
32:33You're from California.
32:34Would you recommend leaving that raw?
32:35Did you taste it?
32:36I did.
32:37It's a little bitter.
32:38Yeah.
32:39It also tends to be a little bit fibrous.
32:40Mm-hmm.
32:41Mm-hmm.
32:42So if you want to serve it raw, you're gonna definitely
32:43want to massage it.
32:44Oh, really?
32:45That helps break down those fibers.
32:46Yeah.
32:47Sort of makes it more palatable.
32:48Not the best for salads, if you can't tell.
32:49I don't eat salads.
32:50I never order salads.
32:51I always get the soup option.
32:52How are you cooking your lobster?
32:53I was gonna just slow cook it in this butter,
32:55so it doesn't overcook, and then it doesn't curl up on me.
32:57Yeah.
32:58Light, light, light, light, light, light.
33:00Yeah.
33:01Yeah.
33:02Yeah.
33:03Yeah.
33:04Yeah.
33:05Yeah.
33:06Yeah.
33:07Yeah.
33:08Just like that.
33:09You have 18 minutes left.
33:10I'm going to eat.
33:11I'll eat.
33:12I'll eat.
33:13I'll eat.
33:14I'll eat.
33:15I'll eat.
33:16I'll eat.
33:17Rhea, how you feeling, girl?
33:18Hi, chef.
33:19I'm feeling great.
33:20I'm doing a little Cornish game hen with a allspice maple syrup
33:25glaze inspired by my upbringing.
33:28And what is your background?
33:29I'm Egyptian.
33:31I am the fit foodie.
33:34I'm small, but I'm scrappy.
33:37So don't be misled by my size.
33:40I grew up in Egypt, and I like to bring my North African flavors to the party.
33:48I like to take a nutritionally dense approach to food, because in the last three years,
33:54I've discovered bodybuilding.
33:56Entering a bikini competition as a 53-year-old is terrifying and invigorating.
34:02But I don't do anything half-assed.
34:05And how are you cooking your game hen?
34:09I'm going to sear it first, and then I'm going to put it in the oven.
34:13It's a whole bird, you know?
34:14Yeah.
34:15Move with intention.
34:16Move quick, quick, fast, fast, fast.
34:17Yep.
34:18Why is it not in?
34:19The chicken needs to get in the oven.
34:21All right, Tim, what did you grab?
34:23I got the filet, which is the cream of the crop.
34:26I'm feeling a little bit of pressure with this filet, because it is the most perfect grab.
34:31I cannot this up.
34:33You've turned this?
34:34Yep, just flipped it.
34:35Yeah, just cook all sides.
34:36What do you have going here?
34:37I added some chickpeas in here, so we're going to do the cauliflower chickpea mash.
34:40It's going to be an interesting color visually, you know what I mean?
34:42Yeah, I think it'll be beautiful.
34:44Christian, what did you grab?
34:46I got Japanese potatoes.
34:47Excellent.
34:48I'm going to make a chipotle potato puree.
34:49Look at the color of that day.
34:50A lot of purple happening up there.
34:52Seasoned black cod with a nice green sauce.
34:54Black cod.
34:55Everyone loves it.
34:56Everyone's seen it.
34:57Smart.
34:58Matt, what's your dish?
34:59I'm doing a tuna, searing it with salt and pepper.
35:02I've got my lemongrass broth cooking there.
35:04Yep, beautiful.
35:05Matt's got a tough one with that tuna.
35:07If he doesn't understand how to sear it, that could go incredibly dry.
35:10Time check.
35:11Ten minutes, guys.
35:12Ten minutes.
35:13I'm wasting time looking for gloves, but it doesn't matter.
35:18Let's go, social media chefs.
35:20Ugh.
35:21That hand is still not in the oven.
35:23Crank up the oven and get it in the oven.
35:25How much time before I flip?
35:27Let's put it straight in.
35:28Okay.
35:29Okay.
35:30All right.
35:31Eight minutes to go.
35:32I know.
35:33The chicken is in the oven.
35:34Yeah, this is just crazy.
35:36Get your massage.
35:38Yeah, look at that.
35:40Ooh.
35:41This feels wrong.
35:42But if she says it's right, it's right.
35:45It's very California.
35:46We're just there.
35:47Thank from Scotland.
35:48Yes.
35:49Oh, my God.
35:55Not too bad.
35:56What is he drinking over there?
35:58He's drinking white wine out of a deli cup.
36:01Five minutes.
36:02Five minutes left.
36:03Last chance to get on one of our teams, guys.
36:06Stay hungry, stay focused, stay happy.
36:08Can you make it through this gauntlet of a competition?
36:11Right?
36:12Yes, chef.
36:13No one's gonna give it to you.
36:14You have four minutes to bring it together.
36:16Four minutes.
36:18A little more.
36:20I don't even know if Aurea can get something on the plate.
36:23Oh, my gosh.
36:24The hen's still in the oven.
36:26Three minutes left, guys.
36:27Three minutes left, guys.
36:28Ugh.
36:29Ugh.
36:34Two minutes left, guys.
36:35Two minutes left.
36:36Ooh.
36:37Start plating.
36:38Ugh.
36:40Oh, it's the chicken.
36:41Ugh.
36:42I don't know.
36:43Is it burnt?
36:44Is it raw?
36:45It sounded like it was cooking.
36:46Let's go, dog.
36:47Bring your vision to life.
36:49Last chance to get on one of our teams, guys.
36:52Let's go, Landon.
36:53Make this plate a party.
36:54Don't you like to party, dude?
36:56Yes, I do.
36:58Five, four, three, two, one.
37:03Hands up, guys.
37:08Yeah.
37:09Nice, chef.
37:10Wow, well, it looked good.
37:11Everybody at home thinking, that doesn't look that hard.
37:15I just cooked a Cornish game hen in 20 minutes.
37:18What the freak?
37:19So we'll start with Mireya's.
37:21This is a spiced game hen with a parsnip and potato puree.
37:24Could you hear Rich and I screaming,
37:26get it in the oven?
37:33Mm-hmm.
37:34You know, hen is cooked all the way through.
37:37I thought you were going to smack cock it
37:38or take off the thighs and do something elevated with it.
37:41It does taste good.
37:42And also think about how you're plating it.
37:44It's kind of difficult to eat a whole bird in a bowl.
37:47Next up, we have Andy's seared pork chop with polenta and tomato sauce.
37:53See how it's cooked.
37:54Mm-hmm.
37:58Our pork's cooked beautifully.
37:59Sauce is delicious.
38:00Purely delicious, the polenta.
38:02Yeah, I mean, listen, you just have ingredients that work.
38:04It's a perfect combination.
38:06Thanks, chef.
38:07Next up, we have Landon's butter poached lobster and a kale salad.
38:15You know, it's a bit confusing.
38:17Is it a salad?
38:18Is it a composed hot dish?
38:20Yeah, so it feels and looks unfinished.
38:22It's such a shame.
38:23But the actual lobster's cooked beautifully.
38:24It does need more acid.
38:26It does, yeah.
38:27Okay, next up.
38:29This is Tim's seared filet with a cauliflower and chickpea puree.
38:34What's the cook, Tim, you wanted?
38:36I wanted mid-rare.
38:37Yeah, it's mid-rare.
38:38I actually really love the visual.
38:40You guys were supposed to do the colors on the middle floor,
38:43but you guys really brought some colors up here.
38:45You may be a social media chef, but that's cooked like a professional.
38:48Thank you so much.
38:49Okay, next up, we have Christian's black cod.
38:53This is a chipotle sweet potato puree and an herb sauce.
38:58The visuals are great.
39:01A little confusing with all the sauces in purees for me.
39:03Yes, chef.
39:04Fish is cooked beautifully.
39:06You know, it's viral.
39:07Yeah, it's a really good dish.
39:09Okay, lastly, we have Matt's seared tuna with a lemongrass and black garlic broth.
39:17It's so nice to see dishes higher than Richard's hair this season on Next Level Chef.
39:22Yeah, knew that.
39:29Broth is delicious, but none of this is seared, so rookie mistake.
39:34Yes, chef.
39:35Heard.
39:37We definitely have a lot to talk about, so please talk amongst yourselves.
39:40Thanks, chef.
39:41Some great dishes.
39:42Really good dishes.
39:43The guinea ham is sort of the strange one for me.
39:46Just dunked on a puree like that.
39:48Break it down.
39:49Take it off the bone.
39:50Yes.
39:51You could turn that thing into an absolute stunning dish.
39:54Landon's dish was unfinished, right?
39:56You're on the top level fighting for your chance to be on one of our teams and you make a kale salad.
40:00He definitely massaged it longer with us.
40:02Yeah, I know.
40:03I'd rather massage my wife than my kale.
40:07I think it's clear.
40:08Yes.
40:10This challenge was about proving yourself.
40:13And before we reveal our decision, we want you all to take a look at what's at stake.
40:22Oh, my gosh.
40:25Get me out of this sweaty shirt and into a fresh white coat.
40:29I deserve it.
40:30I know I do.
40:31I've earned it.
40:32It's mine.
40:33That's what you're fighting for.
40:35Six of you.
40:36Five chef jackets on that platform.
40:39The first person who has earned their spot in the draft is Tim.
40:48Congratulations.
40:49Name called first.
40:51Moving on.
40:52Getting out of these auditions and into the draft.
40:55Hell yeah.
40:56I'm so fired up right now.
40:58The next person that is making it into the draft and on one of our teams is Andy.
41:06Congratulations.
41:07The next person is Christian.
41:16Fourth person is Matt.
41:17Good job, Matt.
41:19That leaves Landon and Maria.
41:22And Maria.
41:23The final social media chef.
41:25Moving through into the draft is...
41:32Maria.
41:33Congratulations, girl.
41:35Landon, you fell a little bit short.
41:37I regret not grabbing anything other than kale.
41:38I don't even like kale.
41:39So how could I expect the mentors to like kale?
41:40It comes down to the grab.
41:41That's a huge part of the competition.
41:42And it's something that I didn't do good at.
41:43Take care, bud.
41:44All right, brother.
41:45Party on, Landon.
41:46Don't encourage it.
41:47We'll go back to making videos now where I get a lot of takes.
41:48And I know what I'm making.
41:49Bye.
41:50Right.
41:51Well done.
41:52You guys excited?
41:53Yes.
41:54Yes.
42:00Think about it.
42:01Richard Blaze, Naish Arrington, and myself on speed dial.
42:02How cool does that sound?
42:03Amazing.
42:04The coolest.
42:05The coolest.
42:06Right.
42:07All of you, congratulations.
42:08Grab those chef jackets.
42:09Celebrate.
42:10We will see you very soon.
42:23See you very soon, yes?
42:25It's the ground.
42:26It's the ground.
42:27Well done, guys.
42:29So proud of you.
42:30Bye, guys.
42:31Well done.
42:32Yay!
42:33Bring it.
42:34Bring it in.
42:35Bring it in.
42:36Yeah.
42:39Next time on Next Level Chef.
42:41Let's go home chefs.
42:43This is like a crazy pack of animals going after food.
42:46My heart is beating out of my chest.
42:48You want to make it onto one of our teams.
42:50I want one of you to want me.
42:51It would be exciting to have a home chef win this season.
42:54That whisk looks normal in your hands.
42:56Yeah.
42:57Cooking is like a dance.
42:58This one felt like musica.
43:00Papa.
43:01It's so much spice.
43:02My hair's going to turn pink any second now.
43:04Talk about adrenaline.
43:05I feel like I could run through a brick wall.
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