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00:01Previously on Next Level Chef.
00:03That platform will not be stopping.
00:06Grab, grab, grab, grab.
00:07Oh, my God.
00:08This is madness, utter madness.
00:12Alexandra, Jordan, both of you will have 20 minutes.
00:15The wing that I'm sending home is gonna be the buffalo.
00:18That wing was cooked by Alexandra.
00:20Seriously?
00:21Damn.
00:21I think she played it a little too safe on this one.
00:26And tonight.
00:27For today's challenge, there's a twist.
00:29Three huge cuts of beef.
00:33Chef, it's very blue.
00:34It's raw.
00:35Oh, my God.
00:35Coming through. I'm coming through.
00:37I'm panicking.
00:38Come on, just cook.
00:39Jordan, you can't around, young man.
00:41I'm all over the place right now, Chef.
00:43Wheels are falling off.
01:00Woo!
01:01Wow.
01:01Welcome back.
01:02It's gold.
01:03Yeah!
01:04Woo!
01:05Let's gold.
01:06Let's gold.
01:07How are we feeling?
01:08Great.
01:09Take a quick look around at each other, because one of you
01:13will be our next level chef.
01:15Who's it gonna be?
01:16Me, Chef.
01:17Who's it gonna be?
01:18Right here, Chef.
01:19Jordan, young man, you survived that elimination.
01:22Back to fight again.
01:23I want to see the same determination today from you.
01:26Yes, Chef.
01:26Luckily, I'm still here, but I would be lying to you
01:29if I said that I wasn't doubting myself
01:31and comparing myself to all these other chefs.
01:33Team Blaze, we've had more ups and downs
01:35than that platform last time, right?
01:38I mean, yeah.
01:39But we finally reached the top, Team Blaze.
01:41Yeah!
01:42And listen, today we are planning the Team Blaze flag
01:46in that top kitchen, aren't we?
01:48Yes, Chef.
01:49Team Arrington.
01:50And then number three, that's all you need.
01:53Who you tellin', girl?
01:54I mean, we count for two people each, so we really have five.
01:58I know no matter what the hell comes down
02:00into that basement, we're gonna be okay.
02:02That's the mentality and delusion
02:05that I'm trying to carry with me into this challenge.
02:09Okay, listen, the mark of any good chef
02:11is the ability to master a perfect steak dish.
02:16Wow.
02:17Wow.
02:18For today's challenge, there's a twist.
02:21Of course there is.
02:23We decided that things were a little bit too easy.
02:28Oh, yeah, we're just cruising by, Chef Ramsay.
02:31It's not like we're killing ourselves every day
02:34with these crazy challenges.
02:36When that platform drops today,
02:39there will be three huge prime cuts of beef.
02:45Wow.
02:45Each team then must decide quickly which cut you want to use.
02:51And then, as a team, you'll break it down
02:54and cut it into portions for your dishes.
02:57I do not know how to butcher to save my life.
03:01Are they gonna put a whole cow on this platform?
03:04I'm pretty sure I can lift the whole cow on my shoulders,
03:06so at least I could do that.
03:08Now, listen, there'll be a second platform drop
03:10for all your remaining ingredients.
03:12You'll all have 30 minutes to make your next-level beef dishes.
03:17Today's challenge is all about cooperation and teamwork.
03:21You guys got it?
03:21Yes, Chef.
03:23Okay, Team Trailblazers,
03:24this is the first time I've been able to say this.
03:27Head to the elevator, and I'll meet you in the top kitchen.
03:30Yeah, baby!
03:31Good luck.
03:32Finally.
03:32Let's do it.
03:33Don't get too comfortable up there.
03:35Let's rock and roll, baby.
03:36Let's rock and roll.
03:44We're taking this ride right now.
03:45We're going all the way to the top.
03:47Yeah, baby!
03:48Let's stay up here, guys.
03:49Awesome!
03:51Yes!
03:52Let's stay up top.
03:53This is where we should be.
03:54Hey, I like this kitchen, huh?
03:56You guys ready to rock?
03:57Yeah!
03:57I'm ready.
03:58High expectations up here.
04:00We all got to work together to get that meat butchered,
04:03portioned, and then just disperse.
04:05Oh, sorry.
04:06Oh!
04:07Oh!
04:08Ready, guys?
04:08Ready?
04:09I'm ready.
04:09Let's go!
04:10Let's go!
04:10Yes!
04:12Yeah, baby.
04:14All right!
04:15Hey, guys.
04:16How are you guys doing?
04:17Oh, man.
04:18This is where we belong.
04:19Hey, throw in some fillets or something, dude.
04:21Yeah, right.
04:22Yo, we're going to have to make a quick decision on this cut of beef.
04:25All right, so what are you guys thinking about grabbing ribeye, bro?
04:28It's not about the steak.
04:30Honestly, a steak is only as good as its sides.
04:32When you have a plate that has more going on, it takes it to the next level.
04:37I don't love cooking with meat, but hey, today, I am going to savor it.
04:42The veg is going to be outstanding.
04:44You're not going to see anything like it on anyone else's plate.
04:46Okay.
04:46Let's go, girl.
04:47Oh, yes.
04:48All right.
04:48Come on.
04:49Come on.
04:50Let's go.
04:51Basement is my bitch today.
04:53How's it going down there, guys?
04:55Mata, I could shake your hand.
04:56You're so tall.
04:57I don't think you guys know how to handle a big piece of meat.
05:00Yeah.
05:02You've never seen a big piece of meat like this.
05:07Let's go.
05:09Let's go.
05:10Let's go.
05:10Let's go.
05:11Let's go.
05:11Let's go.
05:12I love the focus.
05:14Line up, guys.
05:15One person's butchering.
05:16I'm going to try to tackle it.
05:18You're butchering?
05:19I'm going to do my best.
05:20I took it on to butcher the meat because I know I can just get done.
05:26Let's do this.
05:28Honestly, I have no idea what to expect.
05:30Am I getting a freaking half of a cow down here?
05:34Do you know your way up there?
05:35Okay?
05:35Should I go up and show you around?
05:37The top floor?
05:37The door's all open.
05:38Yeah, you go out, you turn right.
05:40The kitchen's on right outside.
05:41All right.
05:41You sure?
05:42Yeah.
05:44Let's go.
05:45Let's go.
05:46Let's go.
05:47Let's go.
05:48Right.
05:48How are we feeling?
05:49Great, Chef.
05:50Who's the butcher?
05:52We got Chris.
05:53Do you have any experience?
05:55Cutting fillets.
05:56Cutting legs?
05:57No, no.
05:57Fillets.
05:58Oh, fillets.
05:59Cutting my friend's legs.
06:02Lightning!
06:03Yeah!
06:05How are we doing, Team Blaze?
06:06Woo!
06:07Feeling good?
06:08Yes.
06:08Okay, listen.
06:09Let's get really comfortable up here, right?
06:10Have you figured out who's going to do the butchery?
06:13I'm just going to do it.
06:14Zach, you're doing it?
06:15Yeah.
06:15Listen, make quick decisions.
06:16Right.
06:17Let's line up on the door frame there.
06:19Let's do it!
06:20Woo!
06:21Okay, when it goes green, you can go.
06:22Team Blaze.
06:23Woo-hoo!
06:24It's game time, baby.
06:26Showtime!
06:27All right, get over there.
06:28What do we got?
06:29What do we got?
06:29What do we got?
06:30Sirloin-stripling fillet.
06:31Grab the fillet.
06:33We're on top floor.
06:34We got our top choice.
06:35Nice day to be on top.
06:36We're very, very blessed.
06:37Fillet is the easiest one to break down.
06:40Here's the head.
06:41I know that.
06:42I have zero experience butchering red meat.
06:45Nice.
06:46Last time, Zach saved me.
06:47Nice.
06:48So, I'm banking on Zach for sure.
06:50The platform is moving.
06:53Stand by.
06:54Here we go, guys.
06:54We gotta get there.
06:55Go!
06:56Let's go!
06:57Let's go!
06:57Get the strip.
06:58Get the strip.
06:59I see this New York strip.
07:00It's ours.
07:01It is not going downstairs.
07:03Right.
07:04Strip loin.
07:05Let me cut off the fat calf, okay?
07:06Great pick from Team Ramsay.
07:08The New York strip.
07:09That's the one that is a little giving, especially with the fat content and the marbling running
07:13through it.
07:13And then under that, the one that you don't want to start working with, the sirloin tip.
07:18Especially with only 30 minutes up your sleeve.
07:21Go!
07:21Go!
07:23Go!
07:23Sirloin tip.
07:24Let's go, guys.
07:25Get it on the table.
07:26Talk to each other.
07:27Your 30 minutes starts right now.
07:28We have the worst cut of meat.
07:30There's just so much fat caps, gristle, silver skin.
07:35Like, everything that we need to break through to even get to our portion.
07:41How's that one?
07:42Look at that bad boy.
07:43Look at that.
07:43New York strip.
07:44It is good, but it's not great.
07:46You want not too much fat.
07:48If the mentors get one of the cuts full of fat, it's over.
07:51Killing it, brother.
07:52Killing it.
07:53Killing it.
07:53That's a beauty.
07:55What do you guys want, like six ounces?
07:56Yeah.
07:56You got a thousand dollar piece of meat in front of you.
07:58Use every single bit of it, okay?
08:02The platform is here.
08:03Okay, listen, you have your steaks.
08:05Now you need to get the rest of your ingredients.
08:07I'm a tall girl.
08:08I'm looking up there.
08:09And I'm already getting a game plan in my head.
08:11I really want to make a puree today.
08:13So I grab parsnip.
08:15I see baby carrots.
08:16I'm so excited.
08:18This is your only grab.
08:19This is your only grab?
08:20Thinking about making a smoked potato mousseline.
08:23So I grab potatoes.
08:24I want to do a horseradish breadcrumbs.
08:26I grabbed a little prepared horseradish.
08:28Sexy, refined.
08:29Zach on a plate.
08:30Guess what?
08:31Tomato.
08:32Being in this top kitchen, you get the best ingredients.
08:36There is zero strategy going on in my head.
08:39I'm just grabbing whatever I see in front of me.
08:42Make sure you got a starch.
08:43I need, uh, I need a starch.
08:45Out of the corner of my eye, I just grab celery root.
08:48If you can grab it, it's yours.
08:50Damn, the garlic was right there.
08:52Damn it, damn it, damn it.
08:53Okay, what do we got?
08:54My stomach kind of drops.
08:57This is not a great grab.
08:59I don't know what I'm going to do.
09:02Platform's coming.
09:02Platform's coming.
09:03Stand by, guys.
09:04Here we go, guys.
09:05Let's go.
09:05Aprons open. Let's go.
09:06Platform's here.
09:08Grab.
09:08I have it envisioned in my head.
09:10Steak and probably some fries on the side.
09:13Where's the potatoes?
09:14Anybody see potatoes?
09:15Potatoes. Potatoes. Potatoes.
09:16Where's the potato?
09:17I need the potato.
09:18I don't see no potatoes, bro.
09:20Because I couldn't grab the potatoes I wanted,
09:22I grabbed spinach, onion, and pasta.
09:26What the is that?
09:28Grab what you need.
09:29I see so many beautiful veggies.
09:32Cauliflower.
09:34Chanterelles.
09:35Gorgeous purple cauliflower.
09:38Grab.
09:39Gorgeous red onion.
09:40Uh, grab.
09:42Brandy, for anyone to source.
09:43Brandy.
09:44Brandy.
09:44And I've got a bottle of brandy.
09:46I may just save a little in case.
09:48Who knows?
09:49Maybe I can celebrate later.
09:51Platform's moving, guys.
09:52Need to move faster, okay?
09:54Build your concept around your beef dish.
09:57These two frickin' levels left us with absolutely nothing.
10:01I grabbed some asparagus.
10:03I was trying to find a carb, a starch.
10:05Come on, guys.
10:05We have ramen noodles.
10:07I don't see anything but ramen noodles.
10:09I don't know what I'm gonna do with them.
10:11Oxtail soup.
10:12Oxtail soup.
10:13I'm thinking of this just crazy fusion.
10:15Grab that, yes.
10:16Grab all of them.
10:18Get back to your station and get organized.
10:22Don't leave it too long before we get that first sear on that New York strip, okay?
10:26I'm about to get them in.
10:27Let the pan do the work, yeah?
10:29In she goes.
10:30What'd you grab?
10:31I grabbed pasta.
10:33This looks like, almost like spinach.
10:35Man, your grabs are so minimum.
10:37Are you scared of that platform?
10:38I've always worked with minimum ingredients.
10:40So how can we incorporate the little capellini in there?
10:42Where are we going with that?
10:43Oh, man.
10:44I'm still trying to figure that out.
10:46Pasta, steak, I don't know.
10:48Is it?
10:49I'm wondering.
10:50Does it make sense?
10:52Good.
10:52Pan's getting super hot.
10:54I feel like I'm in my element.
10:55I have a red onion as well.
10:56I'm thinking this with a brandy.
10:58Love that.
10:58Do a little flambe on this.
11:00Yeah, nice.
11:00Oh, oh, oh, oh, oh.
11:02Ready?
11:02Get it in.
11:03Ready for that.
11:03Let's go.
11:05Okay.
11:06Right, young man.
11:06The only one that hasn't got your steak on yet.
11:08We need to get this thing right now.
11:09Yes, chef.
11:10I don't know why you're cooking them before you're searing them.
11:12That needs to rest.
11:13Okay.
11:14Yes, chef.
11:14Guys, we're 10 minutes gone.
11:16We're 20 minutes to go.
11:17Yes, chef.
11:18Time to get this steak in the pan.
11:20Ah, snack.
11:22Snack.
11:24He's ripping hot, dude.
11:28Half of me is like, we got this.
11:30We're confident.
11:31Do you guys know if there's flaky salt up here?
11:34The other half of me is still kind of holding on to the fact
11:37that I just came out of elimination.
11:39Do not overcook your steaks, okay?
11:41So the pressure is on.
11:43Onions are burning.
11:45me, dude.
11:47Jordan, you can't around, young man.
11:49Yeah, I'm all over the place right now, chef.
11:53Now it's overcooked.
11:55I got to compose myself because wheels are falling off.
12:04Jordan.
12:04Now it's overcooked.
12:06you.
12:08I can just feel everything slipping away from me.
12:11My first steak, this little horseshoe of a steak is not going to work right now.
12:16I got time to throw another one on.
12:17Ah, well, you don't, I mean, listen, you got time.
12:20I need another steak in that pan.
12:22Don't waste time.
12:24Listen to me.
12:25Don't around now, okay?
12:27Ignite it.
12:28No, no, just tilt the pan.
12:30I know I'm cutting it super close, especially because I need to rest this thing.
12:35This could go really south right now.
12:37Lock it, lock it, lock it.
12:38Let's go, let's go, let's go.
12:41We want to stay up here, right?
12:42Yeah.
12:43And we also have the most expensive cut, so the details are going to be really, really important.
12:48The filet is the creme de la creme of all of the steaks.
12:52I'm like, holy cow, I cannot mess this up.
12:54You know what I should do?
12:55Cut it up.
12:56It's going to be the easiest bit.
12:58Don't go crazy though, don't go crazy.
13:02Laura, what are we thinking about?
13:03I'm going to do like celery root puree.
13:05The celery root really doesn't make sense.
13:07I don't really know if this is a cohesive dish.
13:11I'm hoping that I can knock out a killer puree.
13:14I've got to make something happen here.
13:16If you're going to make a puree, that's got to get going right now, right?
13:18Get a top on it.
13:20Fun?
13:20I'm going to do a play on chicken parmesan, but I'm going to do steak parmesan.
13:24What was I'm going to get there?
13:25I'm not making a chicken parm.
13:27I'm making a steak parm.
13:28Okay.
13:29When you pound this out, pound away from you, right?
13:32Pound and yes.
13:33Get some work done, chef.
13:35Yes, chef.
13:37These guys are cooking like they want it.
13:38They have the worst absolute option coming off of that platform.
13:42The sirloin tends to be a tougher cut of meat, right?
13:45So I think it's really smart to come up with a steak parm.
13:49We got the worst cut here, right?
13:51We need perfect temperatures to get us out of this basement.
13:54So I would get these steaks cooking as soon as possible.
13:58Yes, chef.
13:59Absolutely.
13:59I'm frying my butternut squash chips in the deep fryer on the other side of the basement.
14:05I'm trying to do five things at once and all of a sudden I remember.
14:10Check my chips, my chips, my chips.
14:12Are they burned?
14:13No, no, no.
14:14You're good, you're good.
14:15I'm like, bitch, get it together.
14:17Christina, you okay?
14:19Yep.
14:22That's nasty.
14:23I don't like how this off-sale soup is.
14:25What do we have here?
14:26Just put the red wine in and a little bit of Worcestershire sauce.
14:28Nice, classic steak.
14:30We got the ramen noodles.
14:32Okay.
14:32So I'm gonna throw in that reduction and the asparagus on the bottom.
14:35Okay, so are you going like a ramen dish or?
14:38No, it's more like a, it's like a hybrid fusion.
14:43You say ramen noodles and you say red wine.
14:45Those are not two things that I generally think pair well together.
14:49Okay.
14:51Yeah, I'm gonna go beef and asparagus.
14:52When are you planning to cook your steak?
14:54Um, probably as soon as I'm done with this, I'm gonna let this reduce and then I'm gonna get it
14:58on so it gives me time to rest it.
15:00Yeah, but don't wait until the end, okay?
15:01Okay.
15:02Yes, chef.
15:02We gotta get this cooking.
15:04How are you cleaning up the asparagus?
15:06I'm gonna put some lime on it.
15:08No.
15:09No?
15:11Okay.
15:13Okay.
15:13What are we thinking about, Zach?
15:15All right, chef.
15:15I'm gonna do a seared filet with a smoked potato mousseline.
15:20Okay.
15:21With a horseradish crust.
15:22I got my smoked cream going.
15:24I got my sauce working.
15:25I'm gonna saute some scraps for the sauce.
15:28Potatoes in the oven.
15:29I got shallot.
15:30When do you get a chance to use half a tenderloin for your sauce?
15:33Utilize all the ingredients that you have.
15:35You're an artist.
15:36Yep.
15:36You are an artist.
15:37Thank you, chef.
15:37You're also a craftsperson, right?
15:39Thank you, chef.
15:39Yes.
15:40Cooking is my form of art.
15:42This is how I express myself.
15:43I curate these dishes and I'm telling my story.
15:46I want people to get excited about it.
15:48I want their taste buds to tickle and start lighting up.
15:51I want to make sure my flavors are popping today, chef.
15:55I'm not worried about this steak at all.
15:57How you doing, baby?
15:59It's just the other elements that I'm worried about right now.
16:04Everything is crazy.
16:07What's going on, Mari?
16:10What's the matter?
16:11I'm feeling a little overwhelmed.
16:13I'm just swimming in all of these ingredients and I don't even have space to prep anything.
16:17You got a lot of blenders going on over here.
16:19I know, chef.
16:20How many blenders do we have in the Top Kitchen?
16:23Every blender.
16:25It's like a smoothie shop on Lauren's Station.
16:27Some of you are making purees and if you're making a puree, it's got to be smooth for everyone
16:32who's going to be tasting your food.
16:35This is kind of a mess, guys.
16:38If my station is a mess, my head is a mess.
16:40And it's kind of throwing me off my game if I'm being honest.
16:43Make sure that the vegetable of the starch is really, really soft.
16:47I don't need that much.
16:48Sorry, I'm making a mess.
16:49I'm looking at my puree and it's a little bit gritty.
16:52I may be shooting myself in the foot trying to do too many things at once.
16:57Um, this is not good for me right now.
17:00Time, chef?
17:06Time, chef?
17:0710 minutes!
17:0810 minutes!
17:09I still have to do all these other elements.
17:11I think maybe I can make this celery root work.
17:13And then I've still got to work on that corn salsa.
17:15And that is just like an afterthought at the moment.
17:19So you have a pepper sauce, which I love.
17:22Yes, I've got a pepper sauce.
17:23I've got to get my corn charred right now.
17:25Are you keeping an eye on the steak?
17:26Yeah.
17:26If you pop your steak into the oven, is it on a rack?
17:28If not, you might want to flip it every once in a while, right?
17:31So that the bottom doesn't get over charred.
17:33Good call.
17:35And again, the filet doesn't need a ton of time in the oven.
17:38If I know one thing, it's how to cook a steak.
17:40This baby is going to be the star of the show.
17:43And really, that's the most important thing.
17:45How are you feeling about temperature?
17:47I think I might pull it so she rests.
17:52Nice, chef.
17:53Nice. Well done.
17:54Feels pretty good when you can just go control fire and then whoosh.
17:59I'm feeling a little bit like a badass.
18:02Hey, everybody start vigilizing your plates.
18:04Now, did you cook much New York strip at home?
18:07Chef, I think you know that about me by this point.
18:10The secret here is letting it rest, okay?
18:12Yes, chef.
18:13Before you slice it, yeah?
18:14Yes, chef.
18:15Really, really important.
18:16I am plant-based, but I've been doing my homework.
18:20Right here, this is the test that I'm going to get an A today.
18:23I was actually going to make a little onion reduction.
18:25I think I want to make the plate really elegant and elevated.
18:28I haven't really done that yet.
18:29I know my steak can stand alone, but, you know,
18:31I think I have time to make a sauce.
18:33Just get your plates and just start positioning in your mind
18:36whether it's going on that plate.
18:37You've got plenty of time, yes?
18:38Capellini is out, steak is cooked.
18:40Good.
18:41No more rosemary there, Ryan.
18:42No more rosemary.
18:42I love those caramelized onions.
18:43Thank you, chef.
18:46Oh, this is beautiful.
18:48This is beautiful.
18:49Don't overdo it, okay?
18:51Do not overdo it.
18:51No, I'm going to be fine with this one, chef.
18:55We're getting out of this basement.
18:56Let's go.
18:57Guys, we're plating in 30 seconds.
19:00Make sure you're happy with your steak.
19:02We cannot be over and we cannot be under.
19:07Oh.
19:08Perfect.
19:10Chef.
19:12It's a little blue.
19:15It is.
19:17.
19:18I'm slicing my sirloin.
19:20It's blue in the middle still.
19:22It's totally rare.
19:24I'm freaking out.
19:26.
19:27It's not the best, but I would just drop in a fryer if I were you.
19:30Coming through.
19:31I'm coming through.
19:31I'm coming through.
19:32I'm coming through.
19:33Platform starts down here.
19:35I know I can only leave it for like 30 seconds before I have to get back and start plating.
19:40All right.
19:40Come on.
19:41Come on.
19:41I just hope that it's enough.
19:44Christina, you okay?
19:45Yep.
19:48Yeah.
19:49Woo!
19:50Pretty intense, guys.
19:51Your pace is okay, Angela?
19:53Yes, Chef.
19:54Okay.
19:54Good.
19:54All right.
19:55Time to bring it home.
19:55It's time to start plating.
19:57Two minutes.
19:57Two minutes.
19:58Woo!
19:58Two minutes.
19:59Oh, my God.
20:01.
20:02This is crazy.
20:06Two minutes now, yes?
20:07I feel like the white sauce on the white plate wouldn't look nearly as cool.
20:11Just putting it in this little perfect onion petal.
20:14Here we go.
20:16You got it?
20:17How's that look?
20:18A little rare?
20:18All right together.
20:18No.
20:19Mid-rare.
20:20My hands are literally trembling right now.
20:23And I know that I'm the weakest link in this room.
20:25So we edit ourselves now.
20:27Yes.
20:27We edit ourselves.
20:28Edit, edit, edit, edit.
20:29Come on.
20:29Todd, here we play.
20:30You do better than that, Jordan.
20:3260 seconds to go.
20:35One minute left, guys.
20:36Make sure these temperatures are perfect.
20:38Chef, it's very raw.
20:41Okay?
20:41It's very blue.
20:42Okay.
20:43Yes, Chef.
20:44They're looking at everything, these judges, okay?
20:45Okay.
20:46I prefer my sirloin rare.
20:48If it's still mooing, I'll eat it.
20:52Platform's coming, guys.
20:53We're down in the final seconds right now, and I have no option but to start plating.
20:57Make sure your plates are beautiful.
21:01Gorgeous.
21:02Hurry up!
21:04Platform's here.
21:05Not waiting for anyone.
21:06Let's go, Christina!
21:09Come on, Christina.
21:15It's not easy.
21:16It's not easy.
21:17It's not easy.
21:18Shake it off.
21:18It's not easy.
21:20Get ready.
21:20The platform's coming, guys.
21:22The platform's here.
21:23Get it on the platform.
21:24Get it on the platform.
21:25Let's go.
21:27Jordan, it's gotta go, Jordan.
21:28You gotta go.
21:29Oh, my God.
21:29You gotta go, Jordan.
21:30Jordan!
21:30Jordan!
21:31Jordan!
21:31Here!
21:32Here!
21:32Here!
21:32Here!
21:32Yes!
21:33Oh, my God!
21:37Yeah, I'm done, baby.
21:39Oh!
21:41Air Jordan.
21:42Get ready.
21:44The platform's here.
21:45The platform is here, guys!
21:47It's here!
21:48The platform is here!
21:52Laura, the platform's moving!
21:54It's moving!
22:05Laura, the platform's moving!
22:06It's moving!
22:15It's moving!
22:16Whoo!
22:18Get it done?
22:19Yeah.
22:20My plate wasn't as clean as I want it to be, but...
22:23OK.
22:34OK.
22:36Well done.
22:37Look at these dishes.
22:38Oh, my goodness me.
22:40From the butcher's block.
22:42straight on to that plate in 30 minutes.
22:44That's not easy, is it, right?
22:45No.
22:46Man, you can tell we are upping the ante.
22:49Richard, I know you were excited in the top.
22:53Grab the filet.
22:54We'll start over here.
22:55We have a pan-roasted filet
22:58with a smoked potato mousseline.
23:00The filet is cooked really beautifully here.
23:03Potatoes, onions, steak, horseradish, classic pairings.
23:07This shows great flair.
23:09I love the finesse of this dish.
23:10It's nice, really nice, indeed.
23:12All right, so this chef cut their filet
23:15and did a stir-fry,
23:17like a Mongolian beef sort of flavor.
23:20Listen, I'll be honest, I'm not used to seeing
23:22such an expensive cut in a humble dish,
23:24but I love the take of that Mongolian essence.
23:27I love that the chef had this bold move
23:29to take the filet and cut it
23:30and bring a lot of flavor to this dish, though.
23:34Over here, we have our filet mignon,
23:37our beef tenderloin, with a parsnip puree,
23:39a brown-butter garlic sauce.
23:45Filet's cooked beautifully, nicely seared,
23:47quite heavy on the garlic,
23:48but the actual hero is nailed beautifully.
23:52This is a mustard-crusted filet
23:54with a celery root puree and a pepper sauce.
23:57For me, this dish definitely lacks cohesiveness.
24:01I'm trying to understand what the vision is.
24:03It's got a great sear on that filet on the outside.
24:05Unfortunately, the puree's undercooked,
24:07so it's slightly grainy.
24:08I beg all of you to taste everything
24:10before you put it on that plate,
24:11because the puree's underwhelming.
24:14I thought that I nailed that puree.
24:16That was kind of a...
24:18Shall we?
24:20Middle floor.
24:21So our grab was the New York Strip.
24:24It was butchered beautifully.
24:25What an opportunity to really showcase
24:28a beautiful cut of the cowl.
24:30New York Strip, beautifully cooked,
24:32finished with a caramelized onion,
24:34a sort of white onion soubisse.
24:36Wow.
24:37I think some of my favorite moments
24:40as I enjoy this plate are really dipping
24:42that New York Strip in that soubisse.
24:43I thought it was a ramekin,
24:44and then as I got into it,
24:46I realized it was an onion cup,
24:47and I wasn't expecting it.
24:49And I think any time you have, like, a surprise on a plate,
24:51that's a really good thing.
24:52Yeah, I love this dish.
24:53It's clever.
24:54This is a roasted New York Strip,
24:58a Rockford sauce,
25:00finished with some roasted vegetables.
25:02The strip itself is cooked perfectly.
25:05I think that the crushed carrot is an amazing idea, right?
25:08Shows a progressive way how to prepare a vegetable.
25:11Yeah, I mean, to me, the cook on the strip steak
25:14is really, really perfect.
25:16This dish is a New York Strip sat on a bed of capellini.
25:20For me, it feels like it's lacking, um, togetherness.
25:26The capellini does not really work with the steak.
25:28Uh, great shame.
25:30Next one had a issue, uh, excuse the presentation.
25:34Uh, it was literally thrown onto the platform.
25:38Um, brandy, caramelized, pepper, sauce.
25:42Steak's a little bit underdone for me,
25:44and a little light on the salt.
25:45For me, the sauce is the best part of this dish,
25:49and the steak needs some more time in the pan.
25:52This is all about the protein.
25:54It's seared beautifully,
25:55but it's just the rush at the end is a great shame.
25:59Oh, my .
26:02That's not a dish that I'm proud of at all.
26:05Shall we descend into the basement?
26:07I'm not feeling super confident.
26:10I'm just bracing myself for the worst.
26:12We ended up with the sirloin steak.
26:16And, um, first up, we have the center cut of the sirloin.
26:20This is served with butternut squash.
26:23It's shredded so thinly,
26:24it's actually gone a little bit dry.
26:26Um, it's lost all its flavor.
26:29Yeah, the cut lacks a little bit of confidence.
26:32Next up, we have a sort of steak parm.
26:35Uh, this is served over orchetti.
26:37I just love the creativity of this sort of steak parm,
26:39like a chicken fried steak.
26:41Uh, yeah, it's actually delicious.
26:44Yeah, for me, I think this is such a smart way
26:47to, uh, sort of bring life to a cut
26:49that's generally pretty tough to cook with,
26:51really smart to pound that out and bread it and fry it.
26:54I mean, chicken fried steak parm?
26:56I'm here for it.
26:58Next up, we have a roast sirloin.
27:01Serve this with a red wine sauce
27:03and brown butter asparagus.
27:06I know it's a little bit rare.
27:08I just hope that my plating, the flavors,
27:10are gonna help carry my dish.
27:13Yeah, visually, it looks... it looks beautiful.
27:16Um, you dig underneath,
27:17and sadly, the beef is way under.
27:20I'd expect a filet to be cooked like that,
27:22uh, not the eye of the-the sirloin tip.
27:26Um, it's such a shame.
27:27The asparagus are delicious.
27:28That's the best part on the plate.
27:29The meat is undercooked.
27:32All right, well done, all of you, well done.
27:34Have a chat amongst yourselves.
27:36Uh, give us a few moments, please.
27:38Damn, uh, that was hard.
27:39Really hard.
27:40Should we start with the filet, yeah?
27:42Top floor?
27:43Sure.
27:44I just love that one with the smokiness.
27:46I love that this chef smoked the potatoes.
27:48Sure.
27:49And sometimes that's a gimmick.
27:50Yeah.
27:50But this time it really served the flavor of the dish.
27:52That celery root dip, that grainy, uh, dip.
27:56Yeah.
27:56Celery root, corn.
27:57It was colorful and bland, which is an odd combination.
28:00Usually when you see so many colors on a dish,
28:02you're gonna get all of these different flavors.
28:04I was a little, like, out of sorts today.
28:07Like, I was thrown off up there today.
28:09Uh, my floor, New York strip.
28:11Um, I was blown away with that, uh, onion soubisse,
28:15the onion puree.
28:15It was an interesting choice in plating.
28:18That's why I like-I like it.
28:19Out of the box with the onion cup,
28:20something I've never seen before.
28:22It looks fun, you know?
28:22It was fun.
28:22I think you're gonna have a top dish, though.
28:24I believe you have top dish.
28:25I won't cry.
28:26At your day.
28:26You won't cry.
28:27I will absolutely cry.
28:29My sensitivity is my strength, man.
28:31All the steaks were cooked beautifully,
28:32but one had to do them twice.
28:35Twice.
28:35He got to the platform late
28:36and literally threw the dish on top of there.
28:38Really?
28:39The peppercorn sauce was okay,
28:40but the plate was a mess, right?
28:42Very much so.
28:42Yes.
28:43Right now, I'm just, like, frustrated with myself,
28:44because I'm like, bro, you could do better than that.
28:47Yeah.
28:48At basement, the chicken
28:50terrified steak, it looked ugly,
28:52but it was delicious.
28:53But the other, the dish with the asparagus,
28:55was not cooked really.
28:57It was raw.
28:57It was raw.
28:58Unfortunately not.
28:59Best dishes, come on.
29:00The best dish was the filet
29:03with the smoked potato muslim.
29:05And mine was the New York strip,
29:07the onion sauce.
29:09I did like it in sort of like a cute, like,
29:11oh, it's adorable.
29:12When you tasted that onion,
29:13you always loved it, it was lovely.
29:14No, but are we talking about best dish?
29:15Like, yeah, one of the best dishes.
29:17The best dish?
29:17Yeah, yes, you've just been on the top floor.
29:20Where this chef utilized the top floor techniques,
29:23has the little electric smoker, made of mousseline.
29:26The hero was the filet mignon, not the mousseline.
29:30Which was cooked perfectly.
29:32That was flavor, you wouldn't eat that again?
29:34100% creativity.
29:36I thought that the chef utilized that steak
29:38to the best of their ability.
29:41Ready?
29:42Yes.
29:43Let's go.
29:44They're coming.
29:45Oh, my God.
29:46I'm, like, quaking.
29:49Wow.
29:50These debates don't get any easier, let me tell you.
29:54But it came down to the finer details.
29:57The winning dish today was the New York Strip with the onions.
30:06Well done, Gabi.
30:07Well done.
30:09I won a steak challenge.
30:12Good job.
30:12Oh, my God.
30:14Good job.
30:14Oh, my God.
30:16I won top dish.
30:19I don't cook steak.
30:21I'm a plant-based chef.
30:23Oh, it's so cool.
30:24All right, Team Ramsey, you are all safe.
30:27Head to the lounge, put your feet up.
30:30And next time we see you, we'll be cooking
30:31in that top flight kitchen.
30:33Well done, Gabi.
30:33Great job.
30:34Thank you, Chef.
30:34Chris, well done on the butchering today.
30:37Really well done.
30:38Thank you, Chef.
30:38Thank you, Chef.
30:48Gabi, Gabi, Gabi, Gabi, Gabi.
30:52Okay, Richard and Aisha, tough one.
30:55Each of you have to now nominate a member of your team
30:58to head into that dreaded elimination.
31:02Richard, I'm going to start with you, please.
31:04Who we put into elimination and why?
31:08The person going in today is Lauren.
31:17Just didn't come together today.
31:19I think you know that, and I have confidence and faith
31:22that you can come out of this elimination.
31:24Thank you, Chef.
31:25Now, Aisha, please, tough choice.
31:27Three good dishes, but who are you going to put
31:29into the elimination to face Lauren?
31:32Wow.
31:33The person that I'm going to choose to go in
31:36to the elimination cook,
31:38the chef is going to take Lauren out.
31:46The person that I'm going to choose to go in
31:48to the elimination cook,
31:50the chef is going to take Lauren out.
31:56It's going to be Chef Mata.
32:00I'm ready.
32:01I know you are.
32:02You go in there, and you do what you need to do.
32:05No, Chef.
32:06Wow.
32:06Okay, listen up.
32:08Lauren, Mata, for today's cook-off,
32:11we are leaving the turf, and we're heading to the surf
32:15with a shellfish showdown.
32:19And the good news is you've got 25 minutes
32:21to keep yourself in the competition
32:23and cook an amazing dish.
32:25Now, do not underestimate shellfish.
32:28There are no margins for error.
32:30Got it?
32:31Yes, Chef.
32:32Head to the elevator.
32:32I'll see you shortly.
32:34You got it, Lauren.
32:35Let's go.
32:36Stay focused, Mata.
32:39See you shortly.
32:45I've been performing under pressure my whole life,
32:47whether it was basketball or wrestling.
32:49I know Lauren's a great chef,
32:50but I feel mentally I have that edge.
32:56Let's go.
32:57Oh, we starting, baby.
32:59Oh, my God.
32:59Look at Mata.
33:00Oh, damn.
33:01He's serious.
33:02Mata versus Lauren.
33:04Battle of the cucumbers.
33:05Both of these two are cool under pressure.
33:08This is going to be a tight race for sure.
33:10Lauren, you've been in this situation before,
33:12so you've got the psychological advantage over this one.
33:15Yes, Chef.
33:15Which is the best of luck and lineup, please.
33:18Let's go.
33:18Let's do this, Lauren.
33:19Let's go.
33:20Mata is like 6'5", 300 pounds.
33:23This guy's like a brick wall.
33:24But body check me, I'm going to come for you.
33:29Stand by, guys.
33:30On your mother.
33:31Go, Mata.
33:40I'm like a frickin' eagle just looking.
33:43I see those giant, beautiful tiger prawns.
33:46I'm like, that's going to be mine.
33:48There's some corn there, some olives,
33:50passata, some chilis.
33:51I see coconut milk.
33:52Grab that.
33:53I've got some lime.
33:54I've got some chili.
33:55Maybe I should go like a Thai-inspired dish.
33:58Basmati rice there as well.
34:00I see some ginger and lemongrass.
34:02Yes, yes.
34:03I know I can wow the judges with it.
34:06That's a big lobster tail.
34:08That's a bad daddy.
34:09Right, that was a fast grab, lobster.
34:12Mm-hmm.
34:13I love the grab.
34:13I love the passion you bring to this competition.
34:15Where are we going with this dish?
34:16I'm going to poach it in a yuzu butter sauce.
34:18And then I'm going to make like a fresh mango salad
34:21that goes under.
34:22And then I'm going to drizzle this coconut lime broth
34:25and bring in some heat with these chilis.
34:27Love that idea.
34:28Three minutes gone, yes?
34:2922 minutes to go.
34:30Right, young man, you can move.
34:32Yes, yes.
34:33It's a shame you're here.
34:34However, how do you get yourself here?
34:35How about this emanation?
34:36Where do we go with this dish?
34:37Asian-inspired, Thai-inspired.
34:38I'm making a beautiful glaze for it.
34:41It's going to be sweet, spicy, acidic, umami.
34:43The cook on the prawn, how are you going to do that?
34:45I'm going to season it first, and then
34:46I'm going to saute it in the pan.
34:48I've got these giant tiger prawns the size of my hand.
34:51And my hands are freaking huge.
34:53Yeah, it's not the kind of prawn
34:54that needs a really strong sear.
34:55Yeah, Jeremy, it's almost like you're bathing it.
34:57Yeah, yeah, yeah, because they're big.
34:58They are bathing.
34:59They're big, yeah, yeah.
35:0120 minutes to go.
35:03Yes, that's what I need.
35:06Good.
35:07Don't leave it too long before we start
35:08poaching that lobster, OK?
35:08Yes, I'm getting that poaching liquid on there right now, chef.
35:12You got this, baby.
35:13Lobster, tough to get right.
35:15And poaching is a very, very risky game.
35:18Yes, chef.
35:19There's no medium rare with seafood.
35:21Either it's cooked to perfection, or it's not.
35:25Oh my gosh, that's yummy.
35:27I like that.
35:30It's almost there.
35:31Don't be scared to use the chili flakes, Mara.
35:33Yeah.
35:33Yeah, that's what I was about to put in.
35:35Mara, what are you doing?
35:36I just, I can't conceptualize this dish.
35:39Come on, Mara.
35:40Let's just get it done.
35:42What's, where's the rest of his dish?
35:44I think that burner's not on, though, Mara.
35:46Yup, OK.
35:47Got it.
35:48Get that pan cranked.
35:50Mara, you're not looking too good right now, my boy.
35:52Come on.
35:54I think that lobster's done.
35:56I check my lobster tail, and I'm going to pull it off,
35:59and I'm going to let it rest.
36:01Right, stop thinking, Lauren, about that beautiful plate,
36:03how we're going to elevate those colors.
36:05Really bring it together.
36:05Let that lobster cool all the way down first
36:07before we start slicing it, OK?
36:08Yes, Chef.
36:09Yep.
36:10I wonder if there's chili oil over there.
36:14Chipotle now.
36:15No, no.
36:15Yeah, yeah, Chipotle.
36:17Yeah.
36:17No, not that.
36:19Chipotle goes great with that.
36:20Yeah, yeah, Lauren, grab the Chipotle.
36:23You just shut your mouth.
36:26Watch that flame, Mara.
36:28He's got to flip the food.
36:29He's going to overcook them.
36:30Bro, check your shrimp.
36:32Flip the shrimp!
36:33It's about the shrimp, dude.
36:35Eight minutes to go, yes?
36:37You want a nice color on them, right?
36:39But you don't want them brown too much, right?
36:41Yes, Chef.
36:42Feel that rice nice and crispy now, yeah?
36:44I'm kind of starting to paddock because I thought
36:47I had plenty more time, so I have to up the pace
36:49to make sure my dish comes out perfect.
36:52Come on, Lauren.
36:53There's a lot riding on this.
36:54We're trying to get out that basement, Mara.
36:57Wash your rice, Mara.
36:58Don't burn it.
36:59Mara, the rice!
37:01Flip the shrimp!
37:02They are looking like they're overcooking.
37:05Like, they've been in there for, like, five minutes.
37:07Flip your prawns, dude!
37:08Mara, don't overcook it.
37:10For what, the rice?
37:10Yeah, no, the fish, the shrimp.
37:12No, the shrimp.
37:12Shrimp, yeah, those look great.
37:14I would turn that off.
37:15They'll cook in that hot pan.
37:17We're down to the last five minutes.
37:18We're coming down to the wire here.
37:20Stay focused, stay focused.
37:22Remember, you've got to cut that lobster, yeah?
37:24Heard.
37:25I'm going to cut into this lobster because I
37:26want to plate it as a half.
37:28Whoo!
37:29She's beautiful, Mom!
37:29Damn, look at that beauty!
37:30That looks beautiful.
37:32She is beautiful, baby!
37:33As I cut into it, my heart drops.
37:40What's happening?
37:41What's happening?
37:41What's happening?
37:42She's not done.
37:44Oh!
37:47Look it, it's raw, bro.
37:49Oh, Lauren.
37:50No.
37:50Oh, girl.
37:51Four minutes to go.
37:52Two minutes from now, we're going to start placing.
37:54I don't know if there's enough time for me
37:57to finish cooking this lobster.
37:58Oh, no.
37:59No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no.
38:01Look at me.
38:02Get it in there.
38:03You've got no choice.
38:05All I can do is pray.
38:14Two minutes to go, yes?
38:16Start plating, guys.
38:18No.
38:19I didn't know you took it out so early.
38:20I didn't think I did, Chef.
38:24I am just praying that this lobster till will be cooked
38:28by the time the judges get here.
38:30Make sure your plate's clean.
38:31Make sure it looks nice and sexy.
38:33Let's go.
38:3430 seconds to go, guys.
38:35Lauren, you've got to get some lobster on there, please.
38:37Get that greenery on there.
38:42I've got a sky in.
38:43Come on, Lauren.
38:43You got this.
38:4410, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
38:55Thanks for the air.
38:56Woo!
38:57Nice job.
38:58Good job.
38:59Good job.
38:59Well done.
39:00Well done.
39:01Mata, how are you feeling?
39:03That time went by fast.
39:06Wow.
39:08What a cook.
39:11Should we start with this one here first?
39:12It's a sort of classic take on a prawn stir fry.
39:15Lightly dusted pan fries, bringing that fried rice
39:19together at the end.
39:21You know, visually, it doesn't look like a fine dining dish.
39:24This one eats a little bit salty.
39:28That being said, the prawns themselves are really, really tasty.
39:31They're glazed really, really nice, and they're cooked nicely.
39:34This looks a little more minimalistic, but for me,
39:37I really appreciate the amount of caramelization on the seafood.
39:40Really soft and tender, and the fried rice is bringing
39:43a ton of depth of flavor.
39:47Next one, um, this is a yuzo butter poached lobster
39:51with a coconut broth, finished with a really fragrant salsa.
39:57This is a beautiful, elegant approach to a lobster.
40:00I really appreciate the brightness coming from the mango salsa.
40:03However, when I get to the lobster, it's undercooked.
40:08It needed a few more seconds in the pan, it looks like.
40:10Uh, the lobster's right on the edge of being cooked.
40:14You know, usually with the coconut milk, you want maybe a little bit of soy
40:17just to sort of, uh, bring a little bit more saltiness
40:20to the tropical fruit salsa.
40:22And I love this composition and idea of flavor.
40:26One, sadly, has cooked for the very last time.
40:30Naisha, I'm going to start with you.
40:32Which dish will you be eliminating?
40:34Um, is it the lobster or the prawns, please?
40:38The dish I will be eliminating today?
40:43The dish I will be eliminating today will be the lobster.
40:46Richard, please, same question.
40:51The dish that I'm eliminating is...
40:56the lobster.
41:00That dish belongs to Lauren.
41:04Lauren, I'm really sorry, but you won't become our next-level chef.
41:09Listen, uh, young lady, you're going out on a gallant effort, let me tell you.
41:13I think the underlining factor with this dish,
41:15it was just missing 90 seconds cook time.
41:19But, well done.
41:21I'm just so grateful that I had this experience here with you all,
41:25so, thank you.
41:26You are literally the jet engine of Team Blaze,
41:29and I'm going to miss your energy and spirit.
41:32and I know everyone will here.
41:33Say goodbye to your fellow chefs and head to the elevator, please.
41:36Thank you, chefs.
41:38Goodbye.
41:38Oh, you killed it.
41:40Obviously, I'm disappointed that I'm not the next-level chef.
41:44My barbie!
41:45I don't want to go.
41:47I just want, like, 15,000 more cooks with Gordon Ramsay.
41:57Man!
41:58Mbara, well done.
42:00Thank you, chef.
42:01Appreciate it.
42:02I'm proud of you.
42:03You promised me that you were going to make it back to Team Arrington,
42:05and you succeeded.
42:06Thank you, chef.
42:07We're back.
42:08Oh, my God, I'm just on top of the world right now.
42:11Lauren bought her A-game today,
42:13so to take down somebody like that, man, I'm proud of myself.
42:17I promise you now, things will only get tougher from here on in.
42:20Understood?
42:21Yes, chef.
42:22All of you, get some rest, because next time you'll be out of the frying pan
42:29and into the fire.
42:31Good night.
42:34Good job, buddha.
42:40Next time on Next Level Chef.
42:42Oh, come on, come on.
42:45Oh, that's cold.
42:47You're going to cook something that we've never, ever done on Next Level Chef.
42:52I've always wanted to do this.
42:55I keep opening this thing, thinking some miracle is going to happen,
42:58and it's the same soggy-ass focaccia.
43:02I'm getting the blowtorch.
43:04You, stop.
43:05Down.
43:06That's his dough.
43:07Oh, damn!
43:09If Jordan goes home, it's going to be on me.
43:11.
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