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00:01Last time on Next Level Chef.
00:03Today, we are going to draft our teams.
00:06My first pick is Chris.
00:09The best burger was cooked by Von.
00:13Yes.
00:14Chris, Matt, you have one final opportunity
00:17to save yourselves.
00:18The dish I'm eliminating tonight is the cod.
00:22Matt.
00:22Chris, stay out of the elimination.
00:26Tonight.
00:28Now it's time to spice things up.
00:30Curry.
00:32I want the heat.
00:33I want the whole fire.
00:34You don't want to be in that elimination cook tonight, right?
00:37Right now, I'm worried.
00:38That pressure is really getting to me.
00:40Lauren is moving.
00:41Go, go.
00:42Come on, Lauren.
00:42Lauren, come on.
00:43Get it.
00:43Go.
01:02Welcome back.
01:04Are we good?
01:04Yeah.
01:05Let's go, Chef.
01:06Woo.
01:09Right.
01:09Feeling good?
01:10Yes, Chef.
01:11Feeling determined?
01:12Yes, Chef.
01:13Feeling like you'd want to receive a check for $250,000?
01:17I apologize.
01:17Thank you, Chef.
01:18Yes.
01:20Team Ramsay, we lost our spot in that top-level kitchen.
01:24And now we're cooking in the middle.
01:26Chris, you found yourself in the elimination.
01:28Yes, Chef.
01:29That should never happen.
01:30You were my first pick in my draft.
01:32So what went wrong?
01:34Overthinking, Chef.
01:35Overconfident.
01:36I need to bring it back to 101.
01:38I feel like I disappointed Chef Ramsay.
01:40He expects me to be on top of my .
01:43I'm the only pro chef in my team.
01:46So that pressure is really getting to me.
01:48It goes for all of you.
01:49Step it up.
01:50Stay out of the elimination.
01:52OK, Team Blaze, listen.
01:54We had, unfortunately, our first casualty last time.
01:57It means that we're back in the basement.
02:01It's time to do better today.
02:02Yes, Chef.
02:04On a brighter note, Team Errington.
02:06Oh, ho.
02:07Dream Team.
02:08Thanks to Von.
02:09We're cooking that top-level kitchen today.
02:11Stay in there.
02:12Let's go.
02:12Von, would you like to move teams?
02:14Oh, come on.
02:15Oh, no.
02:16It's not too late.
02:17It's not too late for me when it's too late for you.
02:20Oh, come on.
02:21Look at this guy.
02:23I'd like to make that top-level Team Errington headquarters.
02:26Yes, Chef.
02:26Let's go.
02:27Right now, it's time to spice things up a level.
02:30Because for today's challenge, you'll
02:32be preparing a dish that I absolutely adore.
02:38Curry.
02:39Woo!
02:40Oh, my God.
02:42A great curry is a thing of beauty, right?
02:44Yes.
02:44Yes, Chef.
02:45Rich, aromatic, bursting with flavor, yes?
02:49Yes, Chef.
02:49There are amazing curries from around the world, from Japan to Jamaica.
02:55Wherever a curry is from, it has to absolutely pack a punch.
02:59Curry isn't really one of my strong suits.
03:01I'm a bit nervous.
03:03Like, if you're not producing the best possible dish that you can, your time could be up.
03:08I just want to remind you all, an authentic curry takes hours.
03:1230 minutes is minimal time to cook.
03:14So we're asking for a lot.
03:17But it is a curry in a hurry.
03:20The best dish of the day will not only keep their entire team safe, it will also move them
03:26up into the top level across that next challenge.
03:30Yes, Chef.
03:32Right, you guys ready?
03:33Yes, Chef.
03:34Team Errington, we're heading to the top.
03:36I'll see you there.
03:37Woo!
03:37Vaughn, don't get too comfy up there.
03:39Oh, no.
03:39I already got a bed up there.
03:40The only way is down, my man.
03:43Let's do it, guys.
03:50Open sesame!
03:53Let's go!
03:57Guys, they got spice grinders up here.
04:00This is like Martha Stewart's freaking kitchen up here.
04:04Baby, I'm home!
04:05I'm home!
04:06I'm home!
04:06I'm home!
04:07I like the middle kitchen, honestly.
04:09Yeah.
04:09This is too boozy for me up here.
04:11No, you're good.
04:15No, no, no, no, no, no, no, no, no!
04:19Yay!
04:21Yay!
04:22Let's do it!
04:23Woo!
04:23Woo!
04:25Woo!
04:25You know, I like this.
04:27It's a bit of a step down from the top kitchen, but I love making curry, and I am so
04:34glad we're
04:35not in that basement.
04:37We are not coming back to this freaking basement.
04:39I don't know that.
04:41Woo!
04:42Let's go, guys.
04:43We got this.
04:44We know where we're at.
04:45Yes.
04:45Two challenges in the basement.
04:47I want to get the frick out of this kitchen.
04:49Look at that, huh?
04:51I love curry.
04:52I used to live in the Caribbean for a while, so I'm about to make curry sexy.
04:56I'm about to make curry very sexy.
04:59Let's rock and roll, baby.
05:00Let's rock and roll.
05:03Let's rock and roll.
05:04Grab those proteins, send all to you in the basement.
05:08Don't get curry on that sweater.
05:09Yes.
05:10All right.
05:10All right.
05:11Let's go.
05:12All right, team Blaze, make sure you grab a protein, whatever your style of cuisine is.
05:17It just needs to be you.
05:19That's the type of curry that we're going to make, right?
05:21I love it.
05:22Jeez.
05:24Come on, man.
05:25Let's go.
05:26Let's go.
05:26I'm feeling much better, chef.
05:28Let's go, chef.
05:29Let's go.
05:30Now, we may have dropped down a level, but learn.
05:34Yes, chef.
05:34Think of the mistakes you've made.
05:36Times that by 10, that's the same amount of mistakes I've made.
05:39I've just never made that same mistake twice.
05:40OK, line up, guys.
05:42Good luck.
05:48That's what I'm talking about.
05:50That's what I'm talking about.
05:52I've had a unique life, and I've had to battle over obstacles
05:56to get here today.
05:57I was in Egyptian revolution, no food or water for a week.
06:00I almost lost my life.
06:02As they say, what doesn't kill you makes you stronger.
06:04And I'm here right now, and I feel unstoppable.
06:07Please, line up.
06:09No!
06:10Let's go.
06:10Let's go.
06:13I'm running fast.
06:14I'm running fast.
06:14I'm running fast, baby.
06:15Let's go.
06:16Last time, I walked in super confident,
06:18and it didn't work in my favor.
06:20But today is a new day.
06:22I make curry all the time.
06:25I've got my hair up.
06:26I'm in sport mode.
06:27I'm feeling good.
06:29But I'm masala.
06:30We're the case.
06:31All right, guys.
06:32When that light changes green, you go, yes?
06:34Pedal to the metal, baby.
06:36And it's our kitchen.
06:38Let's go.
06:39Let's go.
06:42Oh, yeah.
06:43Coconut milk.
06:44Coconut milk.
06:44Even though this grab is frantic, yeah, I got the shrimp.
06:48I was just reaching over the top of everybody
06:50and grabbing exactly what I want.
06:52Grab smart proteins.
06:54Curry paste.
06:54There's ginger over here, guys.
06:56Being on the top level, there's so many choices.
06:59And I'm so indecisive.
07:00I don't know what I want.
07:01But out of the corner of my eye, I see a cod.
07:04And I'm thinking, all right, we're making cod curry.
07:07Anybody see curry powder?
07:09We've got green curry right here.
07:11Where's green curry?
07:12Where's green curry?
07:13Grab it.
07:14Grab it.
07:16Oh, that curry powder on the top.
07:18Oh, .
07:20Stand by.
07:21Here we go.
07:22Three, two, one.
07:24Let's go.
07:25Let's go.
07:25Let's go.
07:26Let's go.
07:26Grab.
07:27Oh, my.
07:28Look.
07:28Look at that.
07:29There's goat there, guys.
07:31Lobster.
07:32Yeah.
07:32Oh, my gosh.
07:34How did a lobster tail make it to the second floor?
07:37Look at that.
07:37There's scallops.
07:38I got scallops right here.
07:3920 seconds, guys.
07:41Got to grab.
07:41Come on.
07:42Oh, my god.
07:43Oh, my god.
07:44Go squid.
07:44Squid.
07:45I got to go squid.
07:46Squid, man.
07:47That's not really what I was going for.
07:49I was hoping to grab a red meat.
07:50Hopefully, I can do this.
07:52Fingers across.
07:53Fingers across.
07:54Five seconds.
07:55Oh, I need to grab.
07:56Grab, grab, grab.
07:57Don't send anything down to the basement, guys.
08:00Little eggplants.
08:01Dinger, dinger.
08:01Grab, grab, grab.
08:03Grab, grab.
08:04Grab, grab.
08:05OK.
08:06Woo!
08:08Richard, it's all yours.
08:10All right, Team Blaze.
08:11When the light is green, it's go time.
08:15Go.
08:16Let's go, Team Blaze.
08:17There it is.
08:18The platform is looking super sparse.
08:20I mean, I see like a quarter of a carrot,
08:22like a piece of celery.
08:23Protein's up top.
08:24Woo!
08:24First protein I see is ground lamb,
08:27which I'm actually very excited about.
08:28I see garlic.
08:29I see an onion.
08:30I'm feeling good.
08:3110 seconds.
08:3110 seconds.
08:32The last thing I grab is this glass jar
08:34of desiccated coconut.
08:35And then as the platform starts rising,
08:38.
08:42I can't believe I did that.
08:44I don't know if I can do this with four-ish ingredients.
08:51OK, team, your 30 minutes starts now.
08:55Let's go.
08:57Blaze, you good?
08:58No, I'm not good.
08:59Can you send some ingredients down?
09:01Richard, no.
09:03Send it.
09:03Send it.
09:04The sweater.
09:07Risks are not just for the kitchen.
09:08They are for wardrobe sometimes as well.
09:11Hashtag lobster sweater.
09:12All right, Nicole.
09:13I'm worried that I don't have a lot of vegetables,
09:16but I'm going to go for like a brown curry,
09:18almost like a Japanese-inspired curry
09:19with a lot of turmeric, cumin.
09:21OK, OK.
09:21I'm going to make a garama salad to go on the top as well.
09:24You've got some galangal, which is like ginger.
09:27What's it called again?
09:29Galangal, which is like ginger.
09:31Galangal, OK.
09:32Treat it the same way.
09:33I mean, I've grated a lot of ginger and galangal,
09:35but this grater...
09:36Not good.
09:37No, not good at all.
09:37OK, we can make it work.
09:39You are right about not having tons of vegetables, right?
09:42Like save some of the onion and some of the garlic
09:44so that it can be part of the vegetable component.
09:47Yes, Chef.
09:48All right, Zach, what do we got going on?
09:50I'm going to go straight Caribbean style.
09:51I have some beautiful goat, very familiar with that.
09:53Is this where the hairstyle was inspired, in the Caribbean?
09:55Absolutely.
09:56I love it.
09:56Absolutely, Chef.
09:57What are the worries with goat?
09:58Goat, you know, it can be a little bit gamey.
10:01So I want to do a modern plating style
10:04to really stand out on who I am as a chef.
10:06I trust you a lot, so we're not talking about flavor,
10:08but you're good?
10:09Heard, Chef, yes.
10:10We got that tamarind paste.
10:11My top pick, and you grabbed all the ingredients.
10:13Love it.
10:14We're working our way to the top.
10:16Lauren, all right, you got a wok going?
10:19Yes, I have my wok.
10:20I'm toasting my seeds.
10:22OK.
10:22Don't know if I should throw this pork in,
10:24like cut it up and throw it in and cook it in with the curry,
10:27or if I should sear it off.
10:29I've never really made a curry.
10:31I don't really eat curry.
10:32So I don't know what to do with this piece of meat.
10:35And then vegetable-wise, just celery and garlic?
10:38Unfortunately.
10:39It's the basement sometimes you just don't get ingredients.
10:41You just got to get what you got to get.
10:42Sometimes you're left with celery,
10:44and you have to make lemonade out of it.
10:45Exactly.
10:46All right.
10:47Thank you, Chef.
10:48Five minutes down.
10:49Five minutes down.
10:53Stay ready, guys, so you don't got to get ready, right?
10:56Yes, sir.
10:57Ari, talk to me.
10:58I did not get any ingredients that I thought I was going to get.
11:02How are we preparing the fish?
11:03I'm going to crisp it up, skin side up.
11:05But you can think about, you know, as a curry, true curry, right?
11:09Sure, Chef.
11:09Potato, little elements that are exciting for me
11:11to get in there with the spoon.
11:13Thank you, Chef.
11:13OK?
11:15I'm a little worried about Ari.
11:17It's all about the grabbing.
11:18Did she grab enough ingredients?
11:19I don't know.
11:21I'm so pissed right now.
11:23I'm so pissed right now.
11:26There's $250,000 and a mentorship on the line.
11:30And I've got about four ingredients.
11:32I don't think so.
11:33I'm feeling the pressure.
11:45I wish I had grabbed more ingredients.
11:48If I did not see any type of garam masala, no taste.
11:51You got a bunch of herp.
11:52You got a lot of spices.
11:53But all I can do is pivot and get going.
12:00How are we feeling, Chef?
12:01Feeling OK.
12:02So I'm going with a Thai red curry.
12:04I have some toasted spices here.
12:06This is very raw right now.
12:07My plan is I want to pan sear that red snapper
12:10and get a really beautiful, crispy skin on it.
12:13Let's go.
12:14Don't forget, guys, where are we going to stay?
12:16It's hard, Chef.
12:18Yes, sir.
12:1920 minutes to go.
12:20We want to get back up to the top floor.
12:22Yes, we do, Chef.
12:24Chris, you're a pro chef from Southern California.
12:26So this should be in your wheelhouse.
12:28Yes, Chef.
12:29I've really never had a turkey curry before anywhere.
12:32So right now I'm worried, but I'm going to make this work.
12:34I can actually add in the cream, the butter, reduce it,
12:37and it could actually come out creamy.
12:38I mean, I'm Chef Ramsay's number one pick.
12:41I need to bring it every time I cook.
12:44I really work those spices.
12:45Yes, Chef.
12:46Isaiah, how are you feeling?
12:47I'm feeling good, Chef.
12:48What'd you grab?
12:49I got some squid, lemon, some peppers.
12:52We're going to try to make the Thai green curry with that
12:54and with the squid.
12:55Get this pace working.
12:56Get it moving, OK?
12:58Never really worked with squid before.
12:59I am a little bit worried.
13:00It's a risk, but no risk, no reward.
13:03Big risk, high reward.
13:05So that's what we're doing.
13:0719 minutes to go, guys.
13:09Marino, hurry, baby.
13:10Hurry, baby.
13:11Hurry, baby.
13:13Big push.
13:14Yes, Chef.
13:15Yes, Chef.
13:16Marta, what do you have?
13:17I'm going to marinate the shrimp.
13:19I'm going to use the shells and the heads.
13:21Beautiful.
13:21Just get that flavor.
13:22Absolutely.
13:22It's a worldly curry.
13:23Love it.
13:24I'm a worldly person, so thank you, Chef.
13:27Fusion style has a special place in my heart
13:29because of my upbringing.
13:30Being originally from Egypt, grew up in New Zealand,
13:33traveled the world, food was always that safe haven
13:35where I could sit down and enjoy a meal with somebody
13:38of a different culture.
13:40What do you have here?
13:40What are you smelling?
13:41It's a mint sauce, but when you taste it, it's beautiful.
13:44I'm taking a little bit of a risk here with the mint,
13:47with the shrimp, but I want to win so bad.
13:49Like, it's in my nature to just be the best.
13:52The thing about mint, it doesn't love heat, right?
13:55So be careful about that.
13:56Thank you, Chef.
13:56Stay ready, guys.
13:57Stay ready.
13:58Let's go.
13:59Here we go.
14:00Time for the mid-round drop.
14:02Oh, I need this.
14:03The platform's coming down.
14:05I am praying that there's an aromatic, coconut milk,
14:08cilantro, something to save me.
14:11Put some green back into this dish.
14:12The only way that you can really enjoy curry,
14:15I'd say, is with a beautiful flatbread.
14:18But, no, I see flour.
14:21We're making bread.
14:23Grab what you need to make a homemade flatbread.
14:26This is stressful as hell.
14:28You have all these other things going on,
14:31and now I have to start making a flatbread in 15 minutes.
14:35Grab, grab, grab.
14:37Oh, my gosh.
14:42Team Ramsey, a great curry needs a nice bread.
14:46Grab a flour.
14:48Spelt?
14:49What's spelt?
14:50Any good spelt?
14:51There's yogurt, yogurt.
14:53I grabbed the yogurt.
14:54Perfect.
14:55Naan bread, let's do it.
14:56Let's go, guys.
14:57Let's go, let's go, let's work.
14:59Everyone, it's the mid-round drop.
15:00Grab everything that you need to make a flatbread.
15:04Grab a bag of flour.
15:05Grab whatever else you want.
15:07I get whole wheat flour.
15:09Oh, yes.
15:10I want to make a johnny cake.
15:11It's like a fried dough in the Caribbean.
15:13So that's going to be my inspiration on this one.
15:16OK, no worries.
15:17Back to your station.
15:20Halfway, guys.
15:2115 minutes to go.
15:23Hmm, OK.
15:27Tastes good.
15:28Let me help you.
15:30Right now, I am making the dough for one little one.
15:34Yeah.
15:34Good.
15:35I started cooking, like, two years ago.
15:38And, man, I've grown so much from there.
15:41For Gordon Ramsay to be my mentor,
15:42this is everything for me, everything.
15:45And then don't forget that squid at the end, yes?
15:47Yes, Chef.
15:47I'm adding that at laughing.
15:49Let's go, curry in a hurry.
15:50All right, then, go.
15:52How are we feeling, Chef?
15:53Feeling OK, Chef.
15:54I'm going to make a yogurt kind of flatbread.
15:57We'll see how that turns out.
15:59So smart to grab yogurt.
16:00I'm Greek, Chef.
16:01We use yogurt in everything.
16:03You're so smart.
16:03So I have my yogurt.
16:05I have some flour.
16:07And at this point, I'm not even measuring.
16:09I'm just throwing stuff into a bowl until I
16:12get the right consistency.
16:13I still haven't even started cooking my fish yet.
16:16You have a pan going for the fish?
16:18Uh, not yet.
16:19Let's go.
16:20Don't forget, guys, we have grills in here.
16:22We have griddles.
16:23Leave yourself time on the back end, OK?
16:25This is the time to push yourself, right?
16:28Yes, Chef.
16:29How are you preparing your fish?
16:30I'm putting a little bit of turmeric, some spices,
16:33to give it that curry flavor.
16:34I see that.
16:34Make sure that the flavors are balanced, right?
16:36And I want you to keep tasting, right?
16:37Turmeric can be kind of strong.
16:40Thank you, Chef.
16:4212 minutes left, only 12 minutes.
16:45Angela, how are we doing?
16:46You got your dredge working for the soft-shell crabs?
16:48Yep, it's already right there.
16:49OK, awesome.
16:49You got this.
16:50I love the composure that you have.
16:52Yeah, I'm trying to keep it together here.
16:54Don't sweat.
16:56All right, Nicole.
16:56Yeah, I feel good.
16:57I'm a baker, so this bread is going to...
16:59Fantastic.
17:00Right.
17:00Then how are we going to...
17:01We're going to sear our lamb.
17:02How are we going to do that?
17:03Yeah, I'm going to get that mince in there.
17:04I'm going to season it up, and it's going to go right in.
17:06Just make sure that there's enough bulk to it, OK?
17:10Best dish right here.
17:11Let's do this.
17:11Let's get out of the basement, OK?
17:13Yes, Chef.
17:14Yes, Chef.
17:14Heard.
17:15But we got to push.
17:16Guys, 10 minutes to go, OK?
17:18Think about your proteins.
17:19They should be near cooked by now, right?
17:22Come on.
17:23Think about how this is coming together.
17:25Be smart with your time.
17:26Coming through.
17:28So when the clock is ticking, everyone is just in go mode.
17:32I just know I need to get that fish in the pan,
17:35because I have not left enough time for that fish to cook.
17:40That's such an amateur mistake.
17:43You don't want to be in that elimination cook tonight, right?
17:46Oh, hell no.
17:53Nine minutes left.
17:55Think about your proteins.
17:56They should be near cooked by now, right?
18:00Keep going.
18:00Big push.
18:03All right, Zach.
18:04You're frying the goat.
18:05You got lots of vegetables over there.
18:06Yeah, lots of vegetables.
18:07You grabbed all of them.
18:08I'm making a sauce.
18:09I'm going to do a fried Johnny cake, Chef, with some goat cheese.
18:12A little bit of a Caribbean inspiration.
18:14Zach, you got 1,000 things going on, but I like it.
18:16Keep going.
18:17Yep, whisk, whisk, whisk, whisk, whisk.
18:19Oh, that's better.
18:20Way better.
18:21Woo!
18:23Yes!
18:23That is smelling so nice.
18:26What type of spoon is that?
18:27Giant wooden spoon?
18:29Yeah.
18:29I'm liking a Harry Potter.
18:30Go play some Quidditch with it.
18:31It's like, it's ridiculous.
18:33This is what we get to work with in the basement, Chef.
18:36Yeah, baby!
18:36Woo!
18:37How's your protein?
18:38I'm feeling good about the pork loin.
18:39Yeah, I'm excited about the pork loin.
18:41Okay, I think that's okay.
18:42Just watch the other side.
18:44Make sure that the temperature is going to be fine on it.
18:45It has great flavor, so this will be a winning dish.
18:49Just make sure it cooks.
18:52And did you season that?
18:53I did.
18:54Did you taste the tomato?
18:55I did.
18:55It's tasting good.
18:56Okay, great.
18:57Listen, my biggest concern over here with you is just making sure those onions get cooked,
19:00okay, Nicole?
19:01Make sure the onions get cooked.
19:03Okay.
19:03Get a top on that.
19:04Get a top on that.
19:08We are deep in it here in the basement, trying to get out of it.
19:11Nicole throwing a bunch of raw onions into her curry right at the end, so I'm worried
19:14that she's going to have this delicious curry, but with raw onions in it, which is going
19:18to be great.
19:19I'm worried about Lauren and this pork chop, and then Zach's got a thousand things going
19:24on, and I don't know if he can pull it together.
19:26We're in a lot of trouble down here.
19:28It's a mess, to be honest.
19:34Six minutes now, yes?
19:36Right, get your pan on there, ready for those scallops.
19:38Yes, sir.
19:38Can you taste that for me, Chef?
19:39Of course.
19:40Yep.
19:41Mm-hmm.
19:42Good.
19:43Flavor?
19:43Yeah.
19:43Get reduced down now.
19:44Why?
19:45Think, think, think.
19:45I added that chili spice.
19:48Nice.
19:48New Mexico chili.
19:49Are you putting this together, though?
19:50Are you adding this together?
19:51Yes, Chef.
19:51Don't forget, you only want one portion, okay?
19:54Yes, Chef.
19:54Start thinking about the plate.
19:56Start thinking about where we're going.
19:58Five minutes to go, guys.
20:00Gabby, is that lobster on?
20:01It is being cooked.
20:02Yes, Chef.
20:03Gently on the cook, yes?
20:04Yes, Chef.
20:05Think about that, squid.
20:06Don't overcook that.
20:07I will not.
20:08My only concern with squid, overcook it, it's rubber.
20:13Undercook it, it's like inedible.
20:15This isn't normally really in my wheelhouse, but.
20:17Okay, remember, the curry's the hero, okay?
20:19Don't stop waiting.
20:20Yes, Chef.
20:24Should be tasting, you should be happy with your sauces, right?
20:27Nothing's too salty, overpowering.
20:30Oh, that's beautiful.
20:32Beautiful.
20:33Nice little pop of sweetness in your sauces.
20:36Everything is balanced.
20:38Taste, taste, taste.
20:40I'm disappointed right now.
20:43I might have gotten a little carried away with the turmeric.
20:46Oh, it's so stressful.
20:47I just want to do my best, especially after the last round.
20:53Mine's raw.
20:56Worrying about the past is not going to help me in this round.
21:00I don't want anyone taking it easy on this top level.
21:03Yes, Chef.
21:03Right?
21:04Yes, Chef.
21:05Are we slicing the steak?
21:06Where are we going?
21:06Yes, Chef.
21:07I'm going to put a little bit of sauce on the bottom.
21:08Sauce on the bottom, sliced steak over top.
21:10Yes, Chef.
21:11Go, Chef, you don't got a lot of time.
21:12Yes, Chef.
21:14How's your protein?
21:16It's cooked, right?
21:17Yes, sir.
21:18If it's not cooked, don't plate it.
21:20Love the crab flavor that's in there.
21:21Just make sure it doesn't taste like flour, okay?
21:23Yes, Chef.
21:24Go, Angela.
21:26Two minutes ago, it's time to plate.
21:28Is the bread cooking at this point?
21:30Oh, I need that.
21:31That's what I need.
21:34Oh, my gosh.
21:35They did turn out pretty damn good.
21:3990 seconds to go.
21:40Yes.
21:41Yes, Chef.
21:41Yes, Chef.
21:42Come on, y'all.
21:43Chef Ramsay, Team Ramsay.
21:44Let's get it.
21:45Nice.
21:46Well done.
21:46Little presentation, Chef.
21:48Briefly done.
21:49Now finesse it now, yes?
21:50Yes, Chef.
21:51Good.
21:54No missed platforms.
21:55We've got to get out of the basement, team, Blaze.
21:57Yes, sir.
21:57We have to get out of here.
21:58We are.
22:00Here we go.
22:01Platform's on the move, guys.
22:04I don't know if I'm going to have enough time
22:06to finish this red snapper.
22:09Only 60 seconds, okay?
22:11And that platform will be here.
22:12Cutting it close, cutting it close.
22:14How does it taste?
22:15Are the onions cooked?
22:16But they look good, yeah.
22:17So as the platform is descending,
22:19I'm getting ready and I'm slicing this pork
22:22and I look at it and it's under.
22:26And so I scramble.
22:28I've got to get this in a pan
22:30and I've got to bring it up to temperature
22:32before that platform starts going up.
22:36Platform's here, guys.
22:37The platform is here.
22:38You've got to go right now.
22:39You've got to go.
22:39Come on, Zach.
22:40Come on.
22:40Zach, you've got to go.
22:42Lauren, you've got to go.
22:44Lauren, you've got to go.
22:45Yes, Chef.
22:45Yes, Chef.
22:47Oh, my God.
22:47Lauren, you've got to go.
22:48It's going to be on the move.
22:50Come on, Lauren.
22:50Lauren, you've got to go.
22:52Lauren is moving.
22:53Go, go.
22:55Get it.
22:57Go, Lauren.
23:01Lauren, you've got to go.
23:02It's going to be on the move.
23:03Go, go.
23:04Come on, come on, come on.
23:05Go, go.
23:06Go, go.
23:07Get it.
23:07Yes, yes, yes, yes, yes, yes.
23:11Is she a gymnast?
23:13It's the most remarkable thing I've seen on Next Level Show.
23:17Guys, the platform is here.
23:19Well done, Gabby.
23:219, 8, 7.
23:23Wendy, move.
23:246.
23:25Move, move, move, Jordan.
23:273, 2, go, go, go, go, go.
23:29Well done.
23:31Yes.
23:31Good job, dude.
23:35Come on, guys.
23:36Platform's here.
23:37Platform is here.
23:39Christina, it's not waiting for you, girl.
23:41Get those plates up.
23:42Let's go.
23:44Let's go, Christina.
23:46Look alive.
23:48I got to breathe.
23:50I feel like I want to pass out.
23:53I feel like I want to throw up.
23:55My fish, like, the bottom was a little under.
23:57It's not up to standard, and it does not feel good.
24:06Wow.
24:07Look at those.
24:08What's beautiful?
24:12Let's start on the middle floor.
24:13Yeah.
24:13Richard, you'll be happy with this, with a sweater.
24:15This is a lobster curry.
24:16Oh.
24:17Caribbean take on it.
24:23The curry, it tastes a little bit too much like a gravy,
24:25but the lobster is cooked perfectly.
24:28Mmm.
24:28This is a scallop with a curry sauce.
24:32Beautiful, really on point cooked scallop,
24:35and a just absolutely lovely sauce.
24:37Really good job.
24:39Next is the lamb loin.
24:40This is Asian-inspired curry.
24:44That's tasty.
24:46It tastes like a braise.
24:47Great job.
24:49This is the turkey with butternut squash.
24:53Visually, there's a lot going on.
24:55I would say this is more salad than it is curry to me.
24:58My palate's sort of searching for just for a touch of salt,
25:01right, allowing those spices to really bloom.
25:04I like this.
25:05It's very hearty, very rustic.
25:07Final one.
25:08I was amazed this individual grabbed these.
25:11These are squid, marinated, a lot of peppers in there.
25:19Grabbing that naan bread and dipping that in that sauce
25:21with the calamari is the perfect bite.
25:24The creativity is 10 out of 10.
25:27Yeah, the spice level and the salt level is right on the edge,
25:31but that's a good thing.
25:32I love this dish.
25:32My nose is running fast.
25:34Usain Bolt right now.
25:36The actual flavor of the curry sauce,
25:39that thing needs to be put in a jar.
25:42Great job.
25:43I know I said curry isn't in my wheelhouse,
25:45but hey, after today, call me the curry man.
25:50Let's go.
25:51Let's go.
25:52Moving down to the basement.
25:54This is a crab green curry with pickled eggplants
25:58and bok choy and a whole wheat flatbread.
26:01Crab's cooked beautifully.
26:02Right amount of heat in it, but it just tastes floury.
26:05All right, this is a goat tenderloin
26:08with a Caribbean-style curry and a johnny cake.
26:12Goat's cooked beautifully.
26:13The sauce is just on the verge of being a little bit too sweet,
26:16personally.
26:16For me, this is a bit under-seasoned,
26:18and it feels a bit compartmentalized, right?
26:21Everything's sort of separate on the plate.
26:22Okay, and then we come up to a ground lamb tomato-based curry
26:26with onions, tomato, and yogurt.
26:30This thing's delicious.
26:32It's almost like it's been cooked for hours.
26:34It's tough to get ground lamb tasting delicious,
26:36but there's no toughness.
26:38I like this.
26:39This is a testament to what you can do
26:41with only three or four ingredients.
26:42I was trying to not cry when they were talking about my dish
26:45because I couldn't believe how much they loved it.
26:48Okay, lastly,
26:49a pan-seared curry-spiced pork chop
26:52with a red curry and some pickled celery
26:55and some fry bread.
26:57So, visually, the dish looks a little bit messy, right?
26:58This chef struggled getting to the platform on time.
27:03Damn, what a shame.
27:04It's under-cooked.
27:06Yeah.
27:07It's on the verging of raw.
27:10Right now, I am feeling guilt
27:13for letting down my team,
27:15and I am scared.
27:20Shall we move to the top floor, Naisha, with you?
27:25So, first up, we have a strip steak
27:27prepared with a green curry sauce
27:29and a grilled naan bread.
27:32The strip is beautiful.
27:33It's on point.
27:34And I love the authenticity in the curry.
27:37Next up, a turmeric curry.
27:39This chef used cod.
27:42The actual cod is cooked beautifully,
27:45but it's just lost
27:46because it's so heavily seasoned with turmeric.
27:50For me, I think the turmeric
27:52is a little overpowering.
27:54There's really nowhere for my palate to go.
27:56It's sort of one note.
27:59Next up, we have a red snapper
28:01with a red curry sauce.
28:03Yeah, I mean, it looks like a restaurant dish.
28:05Curries aren't supposed to look glamorous,
28:07but it does look on point.
28:10Sadly, the snapper is undercooked.
28:15You can see.
28:16It just needs another two minutes
28:19to handle the shame.
28:21The one thing you don't want to mess up
28:23is your hero protein.
28:25Luckily, I have this immunity pin,
28:27but having this pin doesn't take away
28:30any of that anxiety
28:31when it comes down to judgment.
28:34Next up, we have a pork belly.
28:36Went the Asian curry
28:37with a beautiful grilled naan bread.
28:43Took me a while to chew through
28:45the pork belly here.
28:47It's chewy and sweet.
28:49Yeah.
28:49It's very sweet.
28:52Next up, we have a worldly curry.
28:54This chef took inspiration
28:55from different parts of the world
28:57by using a mint chutney
28:58and folding it in with the shrimp.
29:00I'm not too sure
29:01which part of the world
29:03this curry is from,
29:05but I would like to go there.
29:07It's delicious.
29:08It's a really good curry.
29:10It means so much to me
29:12because I try to bring different flavors
29:14and different cultures into my dish.
29:15I pour my heart and soul into these dishes.
29:17This dish takes my palate on a journey.
29:19It's almost like the United Nations of curry.
29:23Uh, right.
29:24Based on that tasting,
29:25we've got a lot to talk about.
29:29How are y'all feeling?
29:31Not good.
29:32I'm whole.
29:35I'm praying to God
29:36because they said yours tastes amazing.
29:38I hope you get top dished.
29:40I can't breathe.
29:42Waiting for that judgment,
29:43I'm thinking...
29:46I didn't want to let my daughter down.
29:51I am going to, like, pass out right now.
29:59Well, this is going to be
30:00a tough conversation for you, Richard,
30:01but let's talk about
30:02the weakest performance dishes of the day.
30:04The raw pig.
30:04What happened there?
30:05Pork's undercooked.
30:06It wasn't just undercooked.
30:08It was raw.
30:08The bread. The bread was fantastic.
30:09The bread was seasoned nicely.
30:11Like, I appreciate that they actually seasoned it.
30:13Guys, the pork was raw.
30:14What does it matter?
30:15Um, the snapper,
30:17the puree was just refined and finessed
30:19and it was just a fine-dining curry.
30:21Absolutely.
30:22Sadly let down with the snapper undercooked.
30:24A great shame.
30:25The turmeric cut.
30:27The turmeric, it was pretty overpowering.
30:30Your palate gets blown out.
30:31It tasted turmeric heavy.
30:33Matt, you have an opportunity to get top dish.
30:36Come on, let's go.
30:37I need the boys to come save us one more time.
30:41But can I get into like, to me,
30:43what was the most surprising dish maybe?
30:44Sure.
30:45That shrimp curry.
30:46I know!
30:47The mint chutney folding that in at the end.
30:49It was good.
30:50Smart.
30:50The squid, it was tender.
30:52It's so easy to overcook.
30:53Oh, it's delicious.
30:54I really enjoyed that squid.
30:55Oh, you grab the hardest protein
30:56and the squeals.
30:58The lamb spiced curry.
31:00It was melting in my mouth.
31:01Like an onion.
31:02Yeah.
31:02Tough protein, only five ingredients,
31:04and they made it happen.
31:05Excellent.
31:05Shall we?
31:06Yes.
31:06Yeah.
31:07Very good.
31:11Only one dish today
31:13will keep their team safe
31:15and head straight into that top flight kitchen
31:18next time around.
31:19And that dish belongs to...
31:26Isaiah.
31:31What?
31:33Oh, my God!
31:38I'm so excited right now.
31:42We got the best dish, man.
31:44Best dish.
31:45You are safe.
31:46Head back to the lounge.
31:47Get back to the lounge!
31:50So bummed right now
31:51that I didn't get top dish.
31:52But you know what?
31:53My kids know that.
31:54In life, there are winners and losers,
31:56and you have to know how to do both.
31:58I'm gonna come back better and stronger
32:00in the next time.
32:02Now, Naisha, Richard, each of you must nominate
32:05a member of your team to head into the elimination.
32:09Richard, who are you sending into the elimination?
32:12I'm sending the chef up who just didn't have a great day of it.
32:17Lauren.
32:19I know you can win the elimination.
32:20I'm gonna make you proud.
32:21Okay.
32:22I'm not happy that I'm going into elimination for this today.
32:25But, normally, I'm cooking at 41,000 feet
32:29with turbulence and people yelling at me,
32:32so I think I'm gonna be right at home here.
32:35Naisha.
32:35Uh, the person that will be heading into
32:39the elimination cook tonight...
32:44It's gonna be Ari.
32:49I feel good, but not that good.
32:54So it's still, like, a super reality check.
32:57Ari, the turmeric really overpowered your fish.
33:01I know you can come back out of that elimination.
33:03Absolutely. Thank you, chef.
33:06For this elimination battle,
33:08you'll both be making a modern, next-level take
33:11on another Indian classic.
33:15The incredible butter chicken.
33:17Yes.
33:18It's a beautifully cooked chicken in a tomato gravy.
33:23Butter chicken.
33:24I have never cooked it.
33:26I have never eaten it.
33:27But I've gotta beat a professional chef,
33:30so I have to figure it out.
33:32All of you, make your way up to the top floor.
33:35I'll see you momentary.
33:37Let's go, Ari.
33:38Let's go.
33:38You got this, Lauren. Technique.
33:40You got this, Lauren.
33:41Thank you, chef.
33:42Technique and flavor.
33:43Stay in that middle kitchen.
33:45Let's go.
33:45Yeah, chef.
33:46I heard.
33:54Come on, Lauren.
33:56You got this, girl.
33:57I think I can prove myself in this challenge.
34:00I'm a professional chef.
34:01I let my team down, and I want to come back and fight.
34:06OK, right, ladies.
34:08How are we feeling?
34:09Good.
34:09Confident, chef.
34:10Good.
34:1125 minutes for an amazing butter chicken.
34:14Yes, chef.
34:15Let's go.
34:16If I see Lauren get in my way, I'm pushing.
34:19This is elimination round.
34:20This is not a game.
34:22And go.
34:24Let's go.
34:24Come on, Lauren.
34:26Come on, Lauren.
34:27Come on, Lauren.
34:27Oh!
34:29She took off for that grab.
34:31I grab chicken thighs.
34:32I love chicken thighs.
34:33They're so moist.
34:34And I'm thinking, oh, my God.
34:36Gold.
34:36Ginger, garlic, onions.
34:38Yeah.
34:39You got it right there.
34:40Get some nuts.
34:41Get some almonds.
34:42Nuts.
34:43Ginger.
34:43Grab that ginger.
34:46Let's go.
34:47You have a good base right there, yeah?
34:49Yes.
34:50You got the thighs.
34:50Smart.
34:51So you're going to marinate the chicken first, yes?
34:53What are you going to marinate it in?
34:53And yogurt.
34:54Tomato paste.
34:55Okay, yes.
34:56With the yogurt.
34:57Yogurt.
34:57That's the way to do it.
34:58All right, let's start.
34:59Start that marinade.
35:00Yes, chef.
35:01Lauren, have you ever made a butter chicken before?
35:02I have never, and I've never even tried this dish before.
35:07It's not complicated.
35:08It's all in the flavor of that butter chicken.
35:11Don't leave it too long before you start marinating that chicken, please, yes?
35:14The marinade.
35:15This is the part you take more time on.
35:17Yeah, yeah, yeah.
35:17Beautiful, beautiful.
35:18Get that marinade and get that going.
35:21That's it.
35:21Let it sit there.
35:22All right, start with your tomatoes.
35:23Now get your sauce on.
35:24Let's go.
35:25Let's go.
35:25Get that marinade going.
35:27We need some more red in there, Ari.
35:28You have tomato paste?
35:30I don't see tomato paste.
35:30Do you see it?
35:31She needs tomatoes.
35:32Where?
35:33Start getting that chicken in marinade, please.
35:36Right in the front.
35:37Tomatoes.
35:38Tomatoes.
35:38Come on, you don't have that much time.
35:40Get your chicken in the marinade.
35:41You're left, left, left.
35:43Left, Ari, left.
35:44Left.
35:44Get your chicken in the marinade.
35:46Five minutes gone, guys.
35:49I can breathe.
35:51I can breathe.
35:52Ari, Lauren, taste, taste, taste, please, yes?
35:55I'm gonna get my chicken in the pan right now.
35:57Yep.
35:57Oh, she's going in already.
35:59Ooh, here we go.
35:59You got time, dude.
36:00Let that marinade.
36:01Let that marinade.
36:02I'm gonna put the chicken in first, then brown it a little bit, then I'm gonna add the sauce.
36:05There you go.
36:06She got a plan.
36:07She got a plan.
36:07I got a plan, baby.
36:08It's your time.
36:09Yeah, love it, love it.
36:10Chef Lauren, is there any ghee on the platform?
36:12Yes, I have ghee.
36:13Good call.
36:14Ghee.
36:14See?
36:15That's it.
36:16That's good.
36:17Every Indian dish starts with ghee.
36:19Right, how you doing?
36:20Doing good, Chef.
36:21Good.
36:22Chicken's in marinade, which is good?
36:23Yes.
36:23Start on your tomato gravy.
36:25Got it.
36:26All right, come on.
36:27Come on, Ari.
36:27We're gonna get that chicken on, too.
36:29You got garlic in there?
36:31Oh, no.
36:32They look stressed.
36:33Look it.
36:33Her team looks stressed.
36:34Come on, Ari.
36:35Start getting your pan heated.
36:38Halfway, ladies.
36:39Halfway point, yes?
36:40Feel the hot spots, man.
36:41Hot spots over here.
36:42Stay on her side.
36:43Stay on her side.
36:44Is she really?
36:45Oh!
36:47Go.
36:47I'm gonna flip it.
36:48Go.
36:49Work on this.
36:50Go.
36:50This is stressful.
36:51I don't know why she put her chicken this far behind her.
36:54Traditionally, it's cooked in the sauce.
36:55So she's making so much hard work for herself by being over there.
36:59Ari!
37:00Ari!
37:00Flip this chicken and finish it in the sauce.
37:02Finish it in the sauce.
37:03Finish it in the sauce.
37:04Go check your chicken thighs.
37:06Ready?
37:06Char on it.
37:07Both sides.
37:08Just flip it.
37:08Just flip it and bring it back.
37:10Flip it and bring it back.
37:10Oh, God.
37:11Chill.
37:11Oh!
37:14No!
37:15She didn't grill the other side.
37:17Chop it up and finish it.
37:18Slice it.
37:19Let's go.
37:21Oh, my God.
37:22That's so raw.
37:23I hope she diced it.
37:24No, she just stripped.
37:26Ari, get it in.
37:27You got this, Ari.
37:27Get it in.
37:28Get it in.
37:28Oh.
37:29Oh, my God.
37:32Ari.
37:32Ari.
37:33Oh.
37:40What's the time, Chef?
37:41Six minutes to go.
37:42Six minutes, baby.
37:43You got this.
37:44Now you're taking me to India.
37:45Let's go.
37:46Come on, Ari.
37:47Make sure your flavors are there.
37:48It doesn't need to look pretty.
37:50It's curry.
37:50I have some hope because I'm thinking, I make curry all the time.
37:54I know the flavor.
37:56And I have the best chef in the world helping me right now.
37:58There's no way I can lose.
38:00Now those flavors are developing.
38:01Yes.
38:01Developing really well.
38:03Get that cinnamon piece.
38:04You can probably just throw a stick in your sauce.
38:07I'm gonna throw it in with the chicken right now, actually.
38:09Put up.
38:09I like the cinnamon stick.
38:11It doesn't need salt.
38:12It doesn't need anything.
38:14This is very hot.
38:15Spicy?
38:16More lime.
38:17Lauren, add it to one pan.
38:18One pan.
38:19Add it all.
38:21Dump it in there.
38:22Put it all in there.
38:22Yep.
38:23Four minutes.
38:24Okay, sauce looks good.
38:26How's that flavor now?
38:27I think it's perfect, Chef.
38:29Tastes really good.
38:30Come on, girl.
38:31Push those flavors out of both of you, yes?
38:33Yes, Chef.
38:33Yes, Chef.
38:34It tastes great to me, but does it taste like butter chicken?
38:38I have no idea.
38:39Okay, ladies.
38:40Last two minutes.
38:41Start plating.
38:41Let's go.
38:43Don't rush.
38:43You got two minutes.
38:44Put it all over.
38:46This is amazing.
38:47You did great.
38:48Make sure it's green.
38:49Come on.
38:50Do you need it?
38:50Do you think you need it?
38:51All right, all right.
38:52Put that on.
38:53Get it on.
38:54Bring it on.
38:55Oh, bro.
38:5610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
39:08Really well done.
39:10Woo!
39:15Okay.
39:16Richard and Naisha, that was a seriously high-pressured cook.
39:20Two beautiful butter chickens.
39:22Let's start with the thigh butter chicken.
39:25Please, dig in.
39:34Seasoned really well, I can taste the spices.
39:36When I sliced into the chicken, I got a lot of skin.
39:40There's a sort of thin film of fat that's, like, hugging my palate.
39:44Yeah, I mean, the spices are a little powdery.
39:46Like, maybe they didn't get quite blended into the sauce.
39:49It's missing a little bit of salt for me, but I am nitpicking here.
39:53Tastes good.
39:54The next one was made with a breast.
39:57Please, dig in.
40:04Really, the challenge is the balance between the acidity of the tomato, the spices, and
40:09the creaminess of it.
40:10You're telling me it's a breast?
40:11It's eating like a thigh.
40:12It's super, super tender.
40:13It might not be as creamy as a traditional butter chicken, but, yeah, that's tasty.
40:18You know, for me, this is about layers of flavor.
40:21There's a beautiful brightness, and there's a lovely tang.
40:24It really shines through.
40:26I love the sliced almonds, a beautiful contrast to that delicious sauce.
40:32Interesting, both of you.
40:35Okay, now for the decision that we dislike making.
40:38Two incredible butter chickens.
40:40Naisha, which one are you sending home, please?
40:44The butter chicken that I will be sending home will be the butter chicken made with a thigh.
40:57Richard, which butter chicken are you sending home?
41:00Wow, not easy.
41:01A little bit of difference with one aspect of the dish.
41:05To me, the dish that I'm eliminating is the butter chicken with the chicken thigh.
41:15Damn.
41:17That dish was cooked by Ari.
41:22Oh, dear.
41:23Aw.
41:24Ari.
41:25That's okay.
41:26I just want to give her a hug, you know?
41:28Ari, there's an interesting point that Naisha made about the skin.
41:31I understand why you grilled it, because you wanted flavor in there.
41:33But in my estimation, you're going out on a high.
41:37Seriously, well done.
41:37Thank you, chef.
41:38You should be so proud of yourself.
41:39Thank you, chef.
41:40I am.
41:42I did not play it safe at all in any of the challenges.
41:45I had the hot dogs.
41:47I took the ostrich meat.
41:49And I'm so proud of myself for doing that, and having the courage to come in front of the best
41:54chefs in the world,
41:55and put myself to the test.
41:57And I fought to the end, and that's all I could ask for.
42:01Lauren, well done.
42:03Thank you, chef.
42:04A home chef taking down a seasoned pro.
42:08Think about that.
42:10Home chef just, like, kicked butt against a pro chef?
42:14This challenge has given me the confidence to know that I am going to be the one that takes us
42:20up to that top floor next.
42:21Right.
42:22I want all of you to get some rest, because the next time we see you, it is not going
42:27to be a day at the beach.
42:31Good night.
42:32Cocktails?
42:33Cocktails, my ass.
42:34Cocktails.
42:35Cocktails.
42:40Next time on Next Level Chef.
42:42Our kitchen, baby.
42:44We met.
42:45Today, you'll have 30 minutes to create a fish dish from a tropical island cuisine.
42:50Whoo!
42:51Turn the heat up.
42:53I got to do what I got to do to stay in this competition.
42:55Half of it's excellent.
42:56Half of it's this weird, regurgitated baby food.
42:59This is crazy.
43:01It's the Hunger Games right here.
43:04Isaiah, you've got to go, my man.
43:05You've got to go.
43:05You've got to go.
43:06You've got to go.
43:07I think the competition is, like, really kind of getting to me.
43:11It's remarkable.
43:11It's the cabin unit.
43:11Let's go.
43:11Okay.
43:11Of course, it hasn't come.
43:12By the way, representing the indicative lats, this 70s, and he was always watching this world.
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