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00:01Welcome to the world's toughest coloring competition,
00:05Next Level Chef.
00:08Go! Let's go! Come on!
00:10In an epic three-story kitchen,
00:12the only way to move to the top is to cook your way up.
00:16Look at this kitchen, huh?
00:18Pig's ears? What the hell?
00:20This is what we get to work with in the basement.
00:22We are just going crazy for the scraps.
00:26Each week, professional chefs, home chefs,
00:29and social media chefs have seconds to grab.
00:32The platform is here!
00:33Minutes to cook. Focus.
00:35And just moments to deliver their dishes.
00:37Go, go, go, go! Go, go!
00:40Who will rise to the challenge?
00:44This is going to be the toughest.
00:46First come, first serve, so it starts to be you.
00:49The most competitive
00:51and the most grueling season of Next Level Chef yet.
00:57And starting tonight, for the first time ever,
01:00each chef will need to cook on all three levels
01:03in a brutal audition.
01:05Imagine the NFL combine of cooking.
01:08Just to make it onto one of our teams.
01:11Any standout favorites?
01:12It might be this guy right here.
01:16The competition is definitely leveling up.
01:19This is crazy, man.
01:21Open!
01:22Open!
01:23Open!
01:27With an amazing one-year mentorship.
01:29People like me don't get this kind of opportunity.
01:31and $250,000 on the line.
01:34It means so much to me.
01:35I've dreamed about this since I was a child.
01:38Only one can climb their way to the top.
01:41And it all starts right now.
02:03Come on in, guys.
02:04Wow.
02:05Three of the greatest to ever put on an apron.
02:08I have to pinch myself to really believe I'm here.
02:11Like, it's me, Marta, a home cook.
02:14I'm used to cooking in front of my kids.
02:17Good morning.
02:19Now, I hope you've all got your game faces on,
02:21because this is going to be the most grueling season
02:24of Next Level Chef yet.
02:27Only the best will survive.
02:29This year, we had thousands of submissions
02:31from chefs around the country,
02:33all wanting their shot at making it to the next level.
02:35So this season, unlike any other,
02:37you'll have to earn your place on one of our teams.
02:41And your audition starts now.
02:44Aw, man.
02:45Auditions are crazy.
02:47But I've always had to earn my spot playing football.
02:51I've been preparing for this moment all my life.
02:54I'm ready to show the competition,
02:55hey, Zaydala got what it takes to be the Next Level Chef.
02:59Eight of you will start in the basement.
03:01And after each cook, one of you will be eliminated,
03:05until only five are left standing on the top.
03:08Today, we are starting with the eight social media chefs.
03:17Come on, guys.
03:19We'll start where every great chef has started, at the bottom.
03:24You'll have to prove yourself in that ridiculous basement,
03:27where the conditions are scary,
03:29but the ingredients are even more scarce.
03:32Social media chefs, all of you can head to the elevator,
03:34and I will meet you down in the basement.
03:36Richard and Gordon will be watching your every move from the lounge.
03:40Let's go, brother.
03:40Let's go, baby.
03:41Let's go.
03:45Let's cook.
03:46I'm excited.
03:47One shot, one kill.
03:47Let's get it.
03:48Let's go.
03:53Let's go, Tim.
03:54Holy!
03:55Welcome to the basement.
03:57Here we go. Let's go.
03:58Let's go.
03:58Scouting for a first pick here, potentially.
04:01Will we mash it?
04:01That almost looks like it was made for you.
04:03This is my size.
04:04This is what we like.
04:04Right here.
04:05Someone left their oil cans here.
04:07I've cooked in some basement kitchens in Brooklyn before.
04:11Look at that.
04:12But I'm shocked by how bad some of the tools are.
04:18Wow, it's a far away to the top.
04:24What's up, guys?
04:25What's up, Sam?
04:27Let it freaking go.
04:29How are you feeling?
04:30How are you feeling?
04:31Wonderful.
04:31How are you doing?
04:32All right, guys, wind up.
04:34This challenge is inspired by one of TikTok's hottest trends.
04:39Any guesses?
04:40There's so many.
04:41I can't keep up.
04:42People have been making phenomenal dishes out of canned meat.
04:48We must be on different sides of TikTok,
04:50because I have never seen canned meat on my For You page.
04:5320 minutes to make a dish out of canned meat.
04:56For one of you, the audition will end down here, right?
05:01Don't let that be you.
05:02Yes, Chef.
05:03Yes, Chef.
05:04Please line up.
05:05Let's go.
05:05Hands on the railing.
05:06Let's go, Matt.
05:07Let's get it, baby.
05:08Wow.
05:10I could feel everyone's heart beating against my own,
05:13because we're so close together.
05:15Let's go, y'all.
05:16Come on.
05:16Turn up.
05:17Let's go.
05:18We are like sardines in a can, smushed.
05:22Let's go.
05:26Ooh.
05:28It's coming.
05:28It's coming.
05:29Here it is.
05:29Here it is, baby.
05:32Let's go.
05:34Let's go, guys.
05:35Let's go.
05:35Let's go.
05:36Okay, my little legs.
05:37We gotta go.
05:38I hone in on shrimp in a can.
05:42Meat in a can.
05:44It's gross.
05:45But I'm in the basement.
05:47Everybody needs to grab a protein.
05:49Man, it's crazy.
05:51The platform is nothing like I practiced for.
05:54If you don't grab and you're just looking around,
05:56you're gonna be stuck with the worst possible ingredients.
05:59First thing I see is canned clams.
06:01Oh.
06:02I see pasta right under it, so I grab that as well.
06:07Oh!
06:09Oh, my God.
06:10I see this onion, and I go to grab it,
06:12but when Isaiah grabbed it at the same time,
06:14I thought, it's either him or me.
06:16Not today, Isaiah.
06:17I love you, but not today.
06:19Five seconds, guys.
06:20Five seconds.
06:20Oh, get out of the way, bro.
06:22Let's go, baby.
06:23Let's go, baby.
06:24Let's go!
06:25Your 20-minute starts right now.
06:27Let's go.
06:29Day one, fighting into the draft.
06:31This is a first look.
06:33Oh, we working, baby.
06:34We working.
06:35What are you gonna wow us with?
06:37To make us pick you to be on our team?
06:39This is their opportunity, their chance to show us
06:41that they can stand up to these pro chefs.
06:43You can stand up to the home cooks.
06:45How we feeling, Gabby?
06:46Good, chef.
06:47Awesome, so talk to me about your ingredients.
06:49I got some canned chicken, and I think what I'm gonna do
06:52is maybe make a little Asian play on chicken and dumplings.
06:54Love that.
06:55Yeah.
06:55And you do have a little bit of restaurant experience.
06:57I'm kind of more known for my role on Epicurious.
06:59I work on a series called Pro Versus Novice,
07:02where I'm the novice, but I'm really excited
07:04to hopefully go back and be the pro.
07:08I live in Brooklyn.
07:10I'm in a cute little brownstone apartment
07:11with this adorable garden that I completely renovated,
07:16and it's my little spot of nature in Brooklyn.
07:19In the morning, I go out and I say hello to my plants.
07:22I just greet them, and I tell them how good they're doing.
07:24I'm just like, oh, you're doing so good.
07:28I am who I am.
07:30On the way to Fort Greene Farmer's Market
07:33to see what's in season.
07:35Things I love showcasing on my social media
07:37are fresh produce.
07:39What can I find at my farmer's market?
07:41I love just teaching people
07:43you can be creative with plant-based ingredients.
07:47I want to inspire other people
07:49to show them something new and beautiful,
07:53and we'll connect them more with their food
07:55and with the Earth.
07:57You got this, Gabby.
07:58Thank you, Chef.
07:59How are we doing, Tim?
08:01Coming along, Chef.
08:01Making progress? Yes.
08:03What'd you grab?
08:03I got canned salmon.
08:05I'm going to make a salmon patty croquette
08:08with some country corn and some bananas, too.
08:10Oh, we love that.
08:11A little sweetness and depth of flavor to the corn.
08:13And you yourself have a lot of depth, right?
08:14You're one of the most seasoned chefs around here,
08:17if you will. Chef.
08:18And those five beautiful kids
08:19are waiting for you to get back home
08:20with that win, right?
08:21Absolutely.
08:22They're looking forward to seeing pop.
08:24Give me a minute.
08:25My kitchen's going to smell amazing.
08:26Two and a half years ago,
08:27my kids inspired me to get on social media.
08:30Don't be stingy.
08:31Now, we're two million followers and subscribers
08:34on all my social channels.
08:36That's fantastic.
08:37My kids would describe me,
08:38Dad's a total goofball.
08:40Frisk Ali.
08:41I repeat some of their cool phrases
08:43and like, Dad, don't do that.
08:45That's a little sus.
08:47You got it.
08:48Fifteen minutes, guys, right?
08:49You want to be drafted.
08:51How we feeling?
08:52One of you, the audition will end down here.
08:56Talk to me about what you grabbed, Nicole.
08:58I grabbed some pressed ham.
08:59I'm going to get the pasta on there.
09:01How often do you work with canned meat?
09:02Not very often.
09:03I like fresh meats.
09:06Brittany, how are we feeling?
09:08Hi.
09:08I feel really good.
09:09I picked up the canned beef.
09:11So I'm doing an ex-Venedict,
09:12like a cheeseburger ex-Venedict.
09:14I need something buttery, saucy, and creamy, right?
09:16And so I was like, okay, I can do hollandaise.
09:17I wouldn't do it better than 20 minutes for canned meat.
09:19No.
09:20No chance.
09:21Let's go, guys.
09:22Let's go.
09:23These auditions are chaotic.
09:26It feels like you're Michael Jordan
09:28with three seconds left on the clock,
09:29and you got to hit the game-winning shot.
09:31What you got here, chef?
09:32Some canned clams.
09:33I'm going to make a nice little pasta.
09:35And I feel like I got a pretty good grab.
09:38What?
09:38I'm feeling a little nervous.
09:40I want to get a spot so badly in the middle kitchen.
09:42And what ingredient is on your apron?
09:45Oh, man, the clams got me.
09:46I have to turn up the gas,
09:47because this competition is not built for the week at all.
09:51Make sure these flavors are cohesive.
09:53Yes, chef.
09:54Ten minutes down.
09:55I thought you was about to say, like, two minutes left.
09:58I was like, oh, no.
09:58I can take two minutes away if you'd like.
10:00Please don't.
10:01Chef Matt, how tall are you?
10:03I am 6'7".
10:046'7"?
10:05I'll tell you a secret, chef?
10:06Please, please.
10:06I'm 6'6 and 5'8".
10:08Don't tell anybody.
10:09You just round up, right?
10:11Smart.
10:11Let's make some Tuscan shrimp pasta.
10:14I'm a pretty big guy,
10:15and school I definitely did get picked on a lot.
10:17I got into fights a lot as a kid.
10:19Well, I barely graduated high school,
10:21and for a little bit there,
10:22I really had no idea what I was going to do.
10:25I already need a chef.
10:25So it all started on Snapchat.
10:27I got people joining and just watching me cook,
10:29swiping up, saying, I love watching these.
10:31Please don't stop.
10:32Thank God that I found food,
10:34because it was kind of like therapy for me.
10:36Without it, I have no idea where I'd be today.
10:39What do you have in the pan here?
10:40Canned corned beef.
10:41Love that.
10:41Man with a plan.
10:42If we're drafting a football team,
10:44I got my offensive line figured out right there.
10:47I'm going with Matt.
10:48Brittany.
10:49Hey.
10:50Tell me about your dish.
10:51What'd you grab?
10:51I grabbed canned shrimp.
10:53We're going to do, like, butter garlic noodles.
10:55Butter garlic noodles shrimp.
10:56Yes.
10:57My son is one and a half.
10:58He calls them new noodles.
10:59Oh, my God.
11:00So this dish is inspired by your son?
11:02Yes.
11:02I have some Louisiana flair in my family.
11:05Are you going to bring that Bayou flavor in this dish?
11:07That is my plan.
11:09I'm Brittany.
11:10I'm from Kendall, Louisiana,
11:10and I'm a social media chef.
11:12Mommy.
11:13I live with my husband and my little son, John.
11:15My son, when he was, like, seven months old,
11:18he slept with a whisk.
11:19Like, that was instead of a teddy bear,
11:21he had a whisk,
11:22and he would carry it everywhere.
11:23Tonight for supper, y'all,
11:24we're making alligator sauce piquant.
11:26There's, like, this running joke in Louisiana
11:28that, like, most people are going to see roadkill
11:29and be like, ew.
11:31But in Louisiana, we're like,
11:32what's that taste like?
11:34I've cooked snake and turtle and deer
11:37and a rabbit and squirrel and possum.
11:40Oh, I forgot to say frogs.
11:42I love frogs.
11:45We're cranking this thing, boy.
11:46Let's go.
11:47Kitchen's really tough to work in, right?
11:49You got to learn it along the way.
11:50This is day one for you all.
11:53Love that, love that.
11:54Love when everything falls over.
11:57I just have to get my out there.
11:59Relax.
12:00Just relax.
12:02Oh, my God.
12:03I kept messing my poached eggs up,
12:05and it was because of the freaking pan,
12:07and I had a plastic spoon.
12:09Why are there big plastic serving spoons?
12:12And so my eggs are falling apart because of the spoon.
12:15Oh, my God.
12:17How much time do we have left?
12:19Three minutes, guys.
12:20You got something to prove.
12:21You're social media chefs.
12:24So I've got the tuna fish, and I'm like,
12:26all right, I got to make a fritter.
12:28Yeah, that didn't work.
12:29But I need to put a sauce on this plate.
12:32Bro, how am I supposed to puree this?
12:34I got two minutes to plate this thing.
12:36Fire, fire, fire.
12:37Oh, .
12:39All of a sudden, my pan burst into flames.
12:42Let's go.
12:42Come on.
12:43I feel like I'm in a prison kitchen.
12:46I might be going home, though.
12:51Guys, 45 seconds left.
12:54Tim, don't forget about your fritters.
12:55Yes, Chef.
12:59What's burning?
13:00Shoot.
13:01Do you want to get to the middle level?
13:02Yes, Chef.
13:03And then where?
13:04And then when?
13:06Five, four, three, two, one.
13:11Hands up, guys.
13:18Wow.
13:20Intense.
13:20You guys are watching.
13:21What did you guys think?
13:2220 minutes.
13:23I mean, you guys spend that amount of time in makeup
13:25and look for your ring lights, right?
13:28Shall we start?
13:29Please.
13:30Please.
13:30Okay, excellent.
13:31So, first up, we have a chicken and dumpling.
13:33This dish was cooked by Gabby.
13:34She had the canned chicken.
13:39That's good.
13:40What a beautiful-looking dish, yeah?
13:42Yeah, if I didn't know, I wouldn't have guessed
13:43it was canned meat.
13:44Smart to use that in a broth.
13:47So, next up, Isaiah grabbed canned clams
13:51and he made a pasta.
13:53Mm.
13:54Very acidic.
13:56Absolutely, yeah.
13:56It's almost doing a little too much, right?
13:58Totally.
13:59Keep it simple.
14:01And this one?
14:01We have a canned tuna fritter from Jordan.
14:10Delicious fritter.
14:11Mm.
14:12Needs a sauce.
14:13Yeah.
14:13Needs more.
14:15No immersion blender inside.
14:16And so, you see a lot of dishes here with sauces on.
14:18Absolutely.
14:19You look a little frazzled at the end there, Jordan.
14:21Um, I definitely have a huge respect for this basement.
14:24I hate the basement.
14:26It's tough.
14:26Stay out the basement if you're here long enough.
14:28Yes, Chef.
14:29Yeah, absolutely.
14:30Next?
14:30Next up, for Matt, we have a crispy corned beef,
14:33finished with a little bit of honey.
14:35Good heat in there.
14:36I like the idea of the sweet versus the salty canned meat.
14:40If I'm honest, it's very sweet.
14:43Next up, we have Nicole.
14:44She had the canned ham.
14:46Yeah.
14:47Made a beautiful pasta.
14:50It's giving me, like, stroganoff vibes.
14:52It's a smart idea.
14:53I like it.
14:53I think the sauce is delicious.
14:55Super creative.
14:56Here we have a canned salmon fritter.
14:59It's coming from Tim.
15:01You've sort of created something unique with the canned salmon in the fritter.
15:05The fritter's delicious.
15:08Okay, next up, Brittany used ramen noodles with canned shrimp,
15:13inspired by her one-and-a-half-year-old at home.
15:16What does he call the dish?
15:17Nu-nu's.
15:18Nu-nu's.
15:19Whenever I get off work in the afternoons,
15:21he'll go, like, to the pantry and he'll mama cook, mama cook,
15:24and he'll grab nu-nu's.
15:25Listen, I think the idea is that it needs a broth.
15:27Noodles need to absorb those shrimp already cooked,
15:30so they go, like, really super hard when you cook them again.
15:33Yeah, I like the bounce of the noodles.
15:35That's what ramen noodles provide.
15:36I'm not quite as enthusiastic about the bounce of the shrimp being overcooked.
15:40Okay, yeah.
15:41This, we have a play on a burger-inspired Benedict from Brittany.
15:46A poached egg with a hollandaise.
15:48Did you make hollandaise in 20 minutes?
15:50I did.
15:51It was risky.
15:52It takes a professional chef 20 minutes to make a proper hollandaise.
15:56Yeah.
15:57I have absolutely done eggs benedict several times in 20 minutes.
16:01I brag about it being 20 minutes.
16:03Is it a hollandaise?
16:08It's actually quite good.
16:11Give us a moment.
16:12We have some decisions to make and talk about amongst ourselves.
16:16Thank you, chef.
16:16Thank you, chef.
16:17That's tough, though, isn't it?
16:19Some great dishes there.
16:20Yeah.
16:20The Benedict's burger.
16:22I got one kid saying that there's no sauce, no time, and somebody else making a hollandaise
16:27sauce.
16:28Good job.
16:28Thanks.
16:29The prawns are so rubbery.
16:30I mean, they're already cooked.
16:31I am so scared.
16:32No, you'll be hungry.
16:34Good first look.
16:34There's something wrong with that.
16:36Good first look.
16:36There was something tainted.
16:38It's really overpowered.
16:38A missed opportunity.
16:39Absolutely.
16:40We agreed?
16:41Yeah.
16:41I think so.
16:45Okay, so we have come to a decision.
16:48The first three chefs heading up to the middle level are gonna be Nicole, Gabby, and Tim.
17:05Well done.
17:06Well done.
17:08Congratulations.
17:09Good work.
17:09Please head to the elevator.
17:12Whoo!
17:13Oh, my God.
17:14Oh, such relief.
17:19The next three people who are making it to the next level are Jordan, Brittany Gaines,
17:27and Matt.
17:28Well done.
17:29Please head to the elevator.
17:31Join the others.
17:32Good job.
17:32Good job.
17:3320 minutes in the basement.
17:34It's tough.
17:35You might have to chef more, but me, a tuna fritter, just took me to the next floor.
17:40Let's go.
17:41Isaiah, Brittany, unfortunately that leaves the two of you.
17:47The road for one of you ends here.
17:51And the person that is moving to the next level is...
18:03The person that is moving to the next level is...
18:13Isaiah.
18:15Yes.
18:16Congratulations.
18:17Thank you, chef.
18:17Please head to the elevator.
18:18Ah.
18:20Sorry.
18:23Thank you, chef.
18:26You should be so proud.
18:27Your son would love this dish.
18:29That's who you kept in your heart and your spirit when you made this.
18:31And you succeeded in that.
18:33Thank you, Brittany.
18:34Good luck to you.
18:35Well done.
18:36Good luck.
18:37Take care.
18:47I felt like I did my best.
18:49I just wasn't ready to go home.
18:51And not so early.
18:57Good luck.
18:58Thank you, chef.
18:59Thank you, chef.
18:59Chef Richard.
19:01Take it away.
19:05This is a step up.
19:07Welcome to the next level.
19:08Middle level.
19:09I like it a lot.
19:10The middle kitchen is night and day from the basement.
19:13And it's actually not too different from the kitchen that I cook in.
19:16I see that Vitamix and I'm thinking, here we are.
19:19We've made it home.
19:21The smoothie girl is back with her blender.
19:23All right, everyone.
19:24How are we doing?
19:24Good, man.
19:25Doing good?
19:26We pumped up?
19:27Let's line up, everyone.
19:29Okay.
19:30All right.
19:31You got a hand on the wall.
19:32You have everything you need up here on the middle level.
19:36So today, what I want you to do here is to make a viral dish.
19:41This is your million-plus viral dish.
19:45And I just want to remind you, Gordon and Aisha are watching everything that you do.
19:49And we're scouting the people that we want on our team.
19:53Am I clear?
19:54Yes, chef.
19:57Okay, the platform is heading down.
19:59When you see the green light, you can go.
20:01Good luck.
20:02Let's go, y'all.
20:03Turn up.
20:03Come on.
20:03With this grab, I'm not playing.
20:05I got rockets strapped to my shoes.
20:07I am going to be the first one to that grab.
20:11Go.
20:1230 seconds.
20:13You need a bunch of ingredients.
20:14Grab everything that you can.
20:17I fell.
20:18I freaking fell going for the platform.
20:20Oh, oh.
20:20Are you all right?
20:21Good?
20:22Okay.
20:23But there's still shrimp here.
20:24And so I got this shrimp.
20:25Protein.
20:26You have to grab a protein.
20:27I see chicken.
20:28I'm grabbing that.
20:29And immediately, I think fried chicken.
20:31Who doesn't love fried chicken?
20:32So I have a vegetable.
20:33Only a couple seconds left.
20:36If you can reach it, it's yours as it goes.
20:39Got the whole thing.
20:40Back to your stations.
20:41Let's go.
20:41Your 20 minutes starts now.
20:45Let's go.
20:45Let's go, baby.
20:48Okay, Brittany, what are you thinking about?
20:50I'm doing like a spicy sesame soy miso shrimp taco.
20:54Okay, good.
20:54Shrimp taco.
20:55You should kind of set it as a question.
20:57What is this?
20:58Tortillas.
20:58Tortillas.
20:59Oh, what?
21:00Yeah.
21:01You're making it on tortillas?
21:02Yeah.
21:02Woo!
21:03I like it, baby.
21:04I like it.
21:04I like it, too.
21:05This may be stupid.
21:08No word.
21:11Okay.
21:13Gabby, you got the tilapia.
21:15What are you going to make?
21:16I'm thinking a little romesco type sauce.
21:18Okay.
21:18I'm going to do this with an egg noodle.
21:20With a little bit of a breadcrumb on top.
21:21Okay.
21:22There's a lot going on.
21:23Yes.
21:23So just keep moving, okay?
21:24Got it.
21:25Eat it, chef.
21:26Big flavors.
21:26Yes, sir.
21:27Yes, sir.
21:27Yes, sir.
21:29Jordan, what's up?
21:29All right, so we got a skirt steak.
21:31We're going to get this nice mid-wear.
21:32Then we're going to do like a corn, chili, tomato, salsa underneath.
21:35We're going to elevate it, stack it up.
21:37Okay.
21:37You got to get some flow going, right?
21:39Yes, sir.
21:39I know you're a hip-hop guy.
21:40Yes, sir.
21:40Yes, sir.
21:41Oh, I like that.
21:41So am I.
21:42So am I.
21:42I said it's Harry Potter, the way I do it is magical.
21:47Growing up, I was kind of bullied and picked on, a little insecure.
21:50I started rapping when I was really young and kids just thought it was really funny.
21:56I wanted to lift everyone up because that's what I needed growing up.
22:00My culinary journey didn't really blow up until my wife, Jacqueline, was actually like,
22:05you should try doing this on YouTube.
22:07And I was like, what?
22:09Let's make cranberry sauce.
22:10One cup of sugar.
22:11Two oranges.
22:12You know, I thought it was an opportunity to kind of document my journey and my followers
22:16could grow with me.
22:17And that has just now become my career and a love language between me and my wife.
22:22I actually have already had a run in with Chef Ramsay.
22:25Dude, what the hell happened there?
22:27He reacted to a video of me literally burning my fingerprints off.
22:31Each finger stuck to the pan, ready?
22:33Come on, dude.
22:34You're not best in that.
22:35It amassed over 200 million views across all platforms.
22:39My fingerprints are still in here like a year later.
22:43You can freestyle with your words.
22:45Let's see freestyle with your food, okay?
22:47I love it.
22:48Five minutes are gone already, Isaiah.
22:50How you doing, Chef?
22:50Okay, what's up, man?
22:51How are you?
22:51I'm good.
22:52All right, what's the plan?
22:52I'm gonna be making a fried chicken thigh.
22:55Are these all of your ingredients?
22:56Yeah, these are all my ingredients.
22:58Okay, so this is a minimalistic dish, right?
23:00Yes, yes, sir.
23:00All right, get going.
23:03All right, Tim, what's going on?
23:04Hey, Chef, so what I'm gonna do is I'm gonna make a pasta.
23:07You're making pasta?
23:08Yes, sir.
23:09Okay, you struggled with 20 minutes last time.
23:11You're gonna make fresh pasta right now.
23:12I can't play it safe.
23:13Okay.
23:13Too dangerous.
23:15Absolutely.
23:15Tim is on a knife edge right now.
23:17Totally.
23:18Okay, so it's a pasta dish with ground turkey.
23:21I'm gonna have ground turkey, some vegetables.
23:22You gotta get that done.
23:23Yes, Chef.
23:24I love how ambitious some of you are being right now.
23:28Homemade pasta, a homemade dough over here, okay?
23:33All right, Nicole, what's the dish we're gonna make?
23:34You haven't figured it out yet?
23:35I'm gonna do a panseared pork loin with a broccoli onion stir fry
23:38and a really beautiful bell pepper puree as my sauce.
23:41You're used to beating people on stage, right?
23:43Yeah.
23:43Now you're competing in the kitchen?
23:44Yes, sir.
23:46I've been competing for as long as I can remember.
23:48I was a competitive dancer all throughout high school and college,
23:51and then I also competed in scholarship pageants
23:53up until I competed at Miss America in 2018.
23:56One of the big stereotypes with pageant girls
23:58is always world peace and self-world hunger,
24:00but I'm actually doing that.
24:02I don't have a smoothie.
24:03So I started a smoothie bowl series on my YouTube channel
24:06just to see if it worked,
24:07and it blew up almost overnight.
24:09I'm now literally using food through social media
24:12to feed people around the world.
24:14Is it the same winning mentality?
24:16Absolutely.
24:16Okay, I love how you fought downstairs, okay?
24:18Keep pushing, okay?
24:21You all right?
24:22Yeah.
24:24All right, I am worried about you
24:26just because I want you to get that pasta done.
24:28Come on, team!
24:32Dude, you got to go, man.
24:33You got 19 things.
24:34You're making a pasta dish.
24:35It's a simple cuisine.
24:37Simplify your idea right now.
24:38You have to.
24:38Yes, chef.
24:38You have to.
24:39I make fresh pasta at home all the time,
24:42but I'm never really under major time constraints.
24:46Is it going to be done?
24:47We're at the halfway point.
24:49Ten minutes left.
24:50Perfect.
24:50Beautiful, Tim.
24:51Feeling good looking there, baby.
24:53All right, Tim, you're up against it,
24:54so let's bear down here.
24:55Is the pasta cooking?
24:57About to go in, chef.
24:59Dude, okay.
24:59Yeah.
24:59Look at that turkey.
25:00It's raw.
25:01What's he doing there now, Tim?
25:03Garlic powder.
25:04Get your hands off the herbs, Tim.
25:07Oh, my gosh.
25:07This is why we watch these.
25:08These auditions are so imperative.
25:10Make sure that you're tasting everything, okay?
25:13Tortilla.
25:14You're okay with the thickness on it?
25:15Just make sure that the dough gets cooked
25:17all the way through, right?
25:18And then the shrimp, what are we thinking?
25:19I'm taking the shells off, and I'm thinking...
25:23I'm thinking about not cutting myself.
25:24Yeah, yeah.
25:24Don't cut yourself.
25:25So concentrate on that.
25:26My nerves in this knife not getting along.
25:29Five minutes left.
25:30Keep pushing, right?
25:32You didn't come here to go home on the middle floor.
25:34No, chef.
25:34Someone is.
25:35Is anyone worried?
25:36No, chef.
25:37You're going to be on that top kitchen, chef.
25:38Feeling good, chef.
25:41Oh.
25:42What happened?
25:42I just cut myself.
25:44Medic!
25:44We need a medic up here, guys.
25:46We need a medic.
25:47There's a lot of blood there.
25:49Right over here.
25:49Right over here.
25:50Who got cut?
25:52Oh, my God.
25:53Okay, how do you feel?
25:54Oh, my God.
25:55Whew.
26:03Brittany, you okay?
26:04Yes.
26:05I think it was a little dramatic, if you ask me.
26:07Come down to the door.
26:08Okay.
26:09I guess my body was just rolling with the feature of it all.
26:12How much time did we have left, chef?
26:13Four minutes left.
26:15Against the grain, right?
26:16Against the grain, okay.
26:17What is Jordan doing?
26:20Has it rested the steak?
26:21All the juices.
26:23I know.
26:23Spilling out onto the board.
26:25Right.
26:25Two minutes left.
26:26It's time to start plating.
26:28I know that you're all social media chefs.
26:29You make beautiful, viral videos.
26:31I get millions of followers, but focus on making this as beautiful as you can.
26:3630 seconds left.
26:37Yes, chef.
26:38You're cutting it close, Tim, but you got it, okay?
26:40Now it's go time.
26:41Come on.
26:41You got to get something on a plate now.
26:43Now you got to go.
26:45Five, four, three, two, one.
26:51Hands up.
26:52Hands up.
26:52Woo!
26:53Let's go, baby!
26:54Woo!
26:55Yeah!
26:57This group of social media chefs, they're coachable.
27:00I want people on my team to grow with me.
27:03Let's go.
27:04Give me Isaiah.
27:05Give me Matt.
27:07Is Gordon here?
27:08Is Naisha still here?
27:09Gabby is fantastic.
27:15Okay.
27:16Well done, guys.
27:17Naisha, Gordon, how fun was that?
27:18It was incredible.
27:19Incredible.
27:20Leveled up for sure.
27:21Should we taste and dive in?
27:23Absolutely.
27:24So this is Jordan's skirt steak with a little herb pan sauce and a little corn and tomato salsa.
27:32I love that you used a fresh salsa to kind of lighten it up.
27:36It eats really nicely.
27:37Yeah.
27:37Good job.
27:39Watching you.
27:40Slice that meat.
27:42And then all the juices spewing out all over your board.
27:45Then you dress the plate.
27:46Great potential, but just badly executed at the end.
27:52Dagger to the chest.
27:54All right.
27:54Let's get into this crispy chicken with scallions, honey, vinegar.
27:58This is Isaiah's dish.
28:01So pretty.
28:02Very crispy.
28:02I can hear it.
28:04Chicken's cooked beautifully.
28:08I love the restraint.
28:10Yeah, I love it.
28:11It's hot, it's spicy, and it's incredibly crispy.
28:13Great job.
28:14Thank you, chef.
28:14I'm feeling like I redeemed myself.
28:17Man, my heart is filled.
28:19At this point, if I can be on anybody's team, I'm happy.
28:23Let's go.
28:23All right, we'll get in here to Matt's dish.
28:26And this is a trout crostini with an apple, hazelnut, feta, and dill salad.
28:36The 27.8% Scandinavian part of me really enjoys the trout and dill, but the proportion is a little
28:44off here, right?
28:45Trout's delicious.
28:46Really good indeed.
28:47Great potential.
28:47Thank you, chef.
28:48Chef Ramsay thinks my trout is delicious.
28:51I'm gonna live with that for the rest of my life, even if I go home right now.
28:54Okay, so here we go.
28:55This is Nicole's dish.
28:57It is a spice-seared pork chop with a vegetable stir-fry.
29:01Yeah, I think it's smart.
29:02It's a good play for an audition dish.
29:04It wasn't too much.
29:04It wasn't too little.
29:05I'm really on point with the seasoning.
29:07This is Gabby's quick trip to Spain with tilapia and a romesco sauce and a little bit of anchovy gremolata.
29:17Yeah, I mean, as someone who trained in Spain, I love the use of, like, oil and salt and the
29:22oceanic flavor that I'm getting from the tilapia and the anchovy.
29:25You know, maybe the pasta's a little bit clumpy.
29:27You've taken tilapia from this muddy, dense flavor into something elegant, but it tastes better than it looks.
29:33Really good.
29:35So this is a handmade tortilla that Brittany made with some glazed shrimp and yogurt sauce.
29:41Really brave.
29:43Trying to make a tortilla under 20 minutes.
29:48Focus on the shrimp, please.
29:50The sauce is delicious.
29:53Tortilla's very thick.
29:54Such a shame.
29:56Focus on the sauce, not the tortilla, please.
30:00It's very doughy.
30:01It's very heavy.
30:02It should be way thinner.
30:03It's a great shame.
30:04Well, that really screwed the pooch a little bit.
30:09Tim's handmade fettuccine with bacon and vegetables.
30:16So fettuccine, it's thin, it's thick, it's undercooked.
30:19A lot of attention on the pasta, but that actually weighed you down and sandbagged you as opposed to elevating.
30:26Turkey tends to be leaner, so making a delicious sauce could be where the focus should be spent.
30:32Yes, sir.
30:33May not be the best homemade pasta, but I think the flavors were pretty good.
30:38If anything saves me, it's my flavors.
30:40All right, everyone.
30:41I think we need a second to chat for sure, right?
30:42Absolutely.
30:43Excuse me.
30:46Yeah, some great dishes there, by the way.
30:48Fried chicken, exceptional.
30:49I want to put it in a bag and take it home.
30:51Oh, my gosh.
30:52I can't wait to go call my wife or something.
30:54They said my chicken was incredible.
30:56I mean, God, the noodles at the end with the fettuccine, terrible.
30:59Yeah.
31:00And then the tortilla, bright white inside and just like really dry.
31:04Yeah.
31:05Do you know what I mean?
31:05Yeah, tough.
31:07What do you think?
31:07Ready?
31:08Yes.
31:08Okay.
31:12These decisions do not come easily and we don't take them lightly, that's for sure.
31:16For sure.
31:17So, the first three people moving up to the top level are Isaiah, Gabby, and Jordan.
31:29Oh, yeah.
31:31Congratulations, you three.
31:32Good work.
31:33You can head to the elevator, you've made it to the top level.
31:36Thank you, Chef.
31:36You're welcome.
31:39Started from the bottom, now we at the top, baby.
31:42Let's go.
31:45Okay, the next two people that made it to the top level are Nicole and Matt.
31:53Congratulations.
31:54You can join your colleagues in the elevator.
31:58Good job.
31:59Good job.
32:00Okay, Brittany and Tim, I know this isn't easy.
32:04Unfortunately, only one of you can make it to the top level kitchen.
32:09I really, really want to make it to the top kitchen.
32:11But, like, the stress, the anxiety, this is not chill.
32:15Ugh, this is so intense.
32:16The person who's moving on is...
32:18Oh, gosh.
32:20I'm gonna go home over my al dente pasta.
32:26Brittany and Tim, only one of you can make it to the top level kitchen.
32:31The person who's moving on is...
32:35Brittany.
32:36Thank you so much.
32:39Congratulations, Brittany.
32:42Tim, millions of people watch your stuff on social media, and I know that you're a super talented cook, and
32:48it just wasn't one of your best days.
32:50No, it wasn't.
32:51Best of luck, Tim.
32:52I'm very disappointed that I'm leaving this early.
32:55Being a social media chef, I never really had distinguished chefs tasting my food.
33:00I guess the pressure just made me freeze and try to go for the gold when I sort of just
33:05simplified.
33:15Welcome to the best kitchen in the world.
33:18Oh!
33:19Oh, my God!
33:21Oh, my God!
33:22Oh, my God!
33:23I'm used to cooking in a Brooklyn kitchen.
33:26This is like a Vegas restaurant in here.
33:30Insane kitchen.
33:32Okay?
33:33One cook away from entering the draft.
33:3620 minutes is gonna go fast, so use that time wisely.
33:39You'll be cooking one extraordinary next-level dish.
33:43There are no excuses when we're cooking with the kind of ingredients you're gonna witness seconds from now.
33:48Get yourself into that draft.
33:49Line up, guys. Good luck.
33:51I wanna be one of the five selected chefs to move on more than anything in life.
33:56The platform is moving.
33:58I put in all this work for all these years, trying to impress my fans, my family, my wife.
34:04Three, two...
34:05If I go down, I'm going down fighting.
34:08Go! Let's go!
34:12Grab, grab, grab!
34:16Oh, my God!
34:18I'm looking around this platform trying to find something familiar.
34:20I see stuff I've never even cooked with before, but I've always wanted to, but it was a little bit
34:24too expensive.
34:25Get in there, guys.
34:26I see that rack of lamb, and I knew that rack of lamb was it.
34:29There's no excuses now, all right?
34:30You have the best ingredients in the world.
34:32I'm gonna get myself on a team.
34:36Both hands, grab.
34:37Come on.
34:38It's going.
34:38It's going.
34:40Well done.
34:4220 minutes to get yourself into the draft.
34:44Your time starts now.
34:45Let's go.
34:46Let's go, chef!
34:46Let's go, let's go, baby.
34:48Let's go, let's go.
34:48Auditions help to fine-tune our teams, and it's a great insight for me.
34:53I'll spot things that Richard and Nyesha will never see.
34:57Ooh, that's lovely.
34:58Brittany, what'd you grab?
34:58I grabbed some halibut, some bacon, green onions, ricotta, and some bread.
35:02Love it.
35:02No other veg?
35:03Just got one spring onion.
35:04And one?
35:05Oh, wait, no.
35:06I have lemon.
35:07Okay, good for the halibut.
35:08And one spinach leaf?
35:10I have a potato and some garlic.
35:12My intention is to use that one leaf of spinach and salt it with my tears, because I don't
35:19have any other vegetables.
35:22This excitement behind the social media, how did it start?
35:25Um, well, I lost my cat, and I just did not feel right eating, because I'm like, she's
35:30out there fighting for her life.
35:32Right.
35:32And so I was like, if I film it, it'll feel like work.
35:35Was it stolen?
35:36No, but I hired a lost cat detective.
35:39You hired a lost cat detective?
35:41Did you find this cat?
35:42According to my cat medium, she's out there, and she's being fed.
35:45Yeah.
35:45Wow.
35:46She's into her cat.
35:47I love it.
35:49So cute.
35:50What's the cat's name?
35:51Her name is Nomi.
35:52If you've seen Brittany's cat, please bring Nomi home.
35:56Yes.
35:57Um, don't give up.
35:58I'm not gonna give up.
35:59Just get yourself in that draft first, and I'll take care of the cat, okay?
36:03Good luck.
36:04Two minutes gone.
36:06Oh, boy.
36:07Please tell me you haven't lost a dog.
36:08No, no.
36:09Not at all.
36:10Girlfriend?
36:11I'm married, I'm married.
36:12Okay, great.
36:13And what does she think about this social media phenomenon?
36:15Oh, man, she's the reason I started social media, man.
36:18She showed me how to edit, record my videos, just be more confident.
36:23Football was my first love.
36:25Got me all the way to college, and due to injury, it ended abruptly.
36:30But it was a blessing in disguise.
36:33You have 30 seconds to grab any ingredients you need off the platform.
36:38Next Level came out when I seen it.
36:40I was like, oh, my God.
36:40The show was, like, just such a cool idea.
36:43I loved it.
36:45I would do skits on my page, just acting like I'm on Next Level Chef.
36:50Let's go.
36:50Six seconds.
36:51Let's go.
36:51Let's get on top of four.
36:53My viewers fell in love with it.
36:54I am a very competitive person.
36:56I know what it is to be in the trenches.
36:58So, I'm ready.
36:59I'm ready.
37:00Man, what'd you grab?
37:01A Waggle New York strip.
37:03You've got the heroes.
37:04Everybody watching you tonight wants their hands on that strip, okay?
37:08Guys, eight minutes gone.
37:11Make this count.
37:13Ooh.
37:14Ooh.
37:15Scare me, guys.
37:16Scare me.
37:17Matt, how are you feeling?
37:18What do you got?
37:18I got these beautiful purple potatoes, rack of lamb, a miracle ham.
37:21You've got the best cut, but can you cook a rack of lamb in 20 minutes?
37:26I know for a fact I have to cut it into chops.
37:30Coachable.
37:31More coachable than I thought.
37:32I love this part because in the auditions, we get to scout potential team members or throw
37:38my fellow mentors off my scent.
37:40That's right, Gordon.
37:41I know who I'm looking at.
37:42Got a food.
37:43I am a good student.
37:45Gabby, what'd you grab?
37:46I got some duck breast.
37:47Wow.
37:48We're going from one extreme to the other.
37:49Tilapia to duck breast.
37:50Yes.
37:51I've never cooked duck, and I'm so excited.
37:54I'm so nervous.
37:55The secret of cooking great duck is letting it rest.
37:58I'm taking in every word he's saying.
38:00Get that skin side down, render that fat out.
38:02It's my key to making this dish incredible.
38:05Just see it.
38:06Otherwise it turns gray.
38:07Mmm.
38:08He is the key.
38:09I need the key.
38:11Listen to Gordon, do what he says.
38:14Cause if you don't, you'll probably go home.
38:17Six and a half minutes to go.
38:19How are we feeling, everybody?
38:20Let's go.
38:20Keep working.
38:21Nicole, the secret behind that tuna is searing it and letting it rest as well.
38:24Wow.
38:24You got a nice color on there like that.
38:25That's beautifully done.
38:26Oh, my God.
38:27I need one of these for my life.
38:30OK, Jordan.
38:31Yes, sir.
38:31Tell me about it.
38:32What are we doing?
38:33We're basically getting a nice color on here.
38:34We're going to dance those vegetables around those scallops.
38:37Good.
38:37A little butter based.
38:39Beautiful.
38:39Good luck.
38:40Thank you, chef.
38:44Final two minutes.
38:45Let's go.
38:46All right, chef.
38:47Start plating.
38:49Raw on there, chef.
38:50It does need more cooking.
38:51Oh, my God.
38:53I am absolutely terrified.
38:55I need to make sure I have enough time to cook it perfectly.
38:58Woo!
38:59The pressure's on, man.
39:00I'm sweating right now.
39:01Hop behind.
39:01Hop behind.
39:02Come on, y'all.
39:03Turn up.
39:03Turn up.
39:04It's hard, man.
39:05They're social media chefs.
39:06They're not used to this.
39:0830 seconds to go.
39:10Woo!
39:13Three, two, one, and stop.
39:16Let's go, baby.
39:17Let's go, let's go.
39:18Ah!
39:20Let's go!
39:27Richard and Aisha, welcome back.
39:29That was insane.
39:31Insane.
39:32Even before we start tasting just the visual impact,
39:35it is absolutely clear that these are social media stars.
39:40Wow.
39:40Interesting.
39:41Let's get down to business.
39:42Let's start off with this caramelized, slow-roasted duck.
39:46So with a coconut, gochijong, sort of almost like a sort of fragrant curry.
39:51This was executed by Gabby.
39:54Duck tends to be sort of rich and fatty.
39:56This has a nice levity to it.
39:58It's really bright and fun.
39:59I think it's the most dangerous protein you could have cooked tonight,
40:02and you've actually nailed it.
40:04It's, uh...
40:04That's my first time.
40:06What?
40:07I'm mostly a vegetarian chef, so, yeah.
40:09You've never cooked duck before?
40:10Never.
40:11You've nailed it.
40:14Next up is a halibut.
40:16Uh, Brittany, um, no greens.
40:18There was a bit of a mishap with the, uh, grout.
40:23Yeah, maybe a little bit under-seasoned.
40:25Looking for a little bit of vegetables.
40:27But again, a classic combination.
40:29Potatoes, fish, the bacon really, really serves the dish well.
40:33The potatoes are actually my favorite part of it.
40:35There are tons of flavor in them.
40:36But I think the fish, um, is a little bit under-seasoned,
40:39sort of under-cooked around the edges.
40:41So this was cooked by Isaiah.
40:44Wagyu served with a puree.
40:49I mean, prime-time ingredient for sure.
40:53Classic interpretation.
40:55Good stuff.
40:58This is Nicole.
40:59This is a seared tuna.
41:01It's encrusted with sesame seed, blistered tomatoes,
41:03uh, and roasted, uh, starch.
41:06I think you nailed the tuna.
41:07It's delicious.
41:08I'm getting a nice texture from the sesame.
41:11The vegetables feel like a little bit of an afterthought.
41:13Maybe an opportunity to see a green, right?
41:15To brighten it up.
41:16But, um, overall, great progression.
41:20Uh, Reca Lamb.
41:22Uh, smartly broken down to chops executed by Matt.
41:25Uh, marinated first, then grilled.
41:26Um, so with the puree, uh, Iberico ham as well.
41:31Potatoes, for me, are a little salt heavy.
41:33Again, I'm a big fan of vegetables.
41:34I-I would like to see a vegetable on a plate.
41:36Lamb's cooked beautifully.
41:38And it's pink, and the fat is delicious.
41:40Thank you, chef.
41:41Thank you so much.
41:42Um, Jordan grabbed the scallops, um,
41:45blistered the tomatoes, roasted the veg,
41:47and then made this fragrant tomato essence.
41:53What I love about this,
41:54it's really hard to cook a proper scallop.
41:57You got a nice sear on that.
41:59I'm really impressed with this.
42:01The...
42:01Thank you, chef.
42:02...complexity and simplicity is...
42:04It's beautiful.
42:06Um, scallops are perfection.
42:08I mean, it's got finesse.
42:09It's sort of magazine-covered material.
42:11But it tastes as good as it looks.
42:13I'm a social media chef.
42:14I just started cooking four years ago.
42:16What alternate universe am I living in right now?
42:20Right, you six, um, now we come down
42:22to the most important decision of the night.
42:24We need a very, very serious few minutes together.
42:27Thank you, chef.
42:28Thank you so much.
42:29Good job.
42:31That's tough.
42:32All right.
42:32Really tough.
42:33Nailed those scallops, bro.
42:35Um, scallops.
42:36What do you think?
42:37Did you cook the scallops?
42:39Yeah, honestly, uh, uh,
42:40this kid comes in cooking like an angel.
42:42Is that a fluke?
42:42The fact that she'd never cooked duck before,
42:45and that duck comes out like that?
42:47He seems to have this innate sensibility
42:49about proteins and pairing them.
42:51Britain is hell-
42:52It needed something green.
42:54It needed citrus.
42:54It was screaming for something.
42:56Something.
42:56The lamb dish only had the lamb
42:58and a starch on that plate.
42:59Mm-hmm.
43:00The meat was cooked perfectly, though.
43:01I'm so scared.
43:02Don't be scared.
43:03Don't be scared.
43:04I'm happy with the choice,
43:05and I think I found my first pick, maybe.
43:07Oh, wow.
43:08We're playing those cards already.
43:09Wow.
43:10Shall we?
43:10Sure.
43:14Now, before we reveal our decision,
43:17I'd like to remind all of you what's at stake.
43:22Oh, gosh.
43:23Whoa.
43:27Oh, my goodness.
43:29Five aprons and five amazing next-level chef jackets.
43:36That's what's at stake right there.
43:38But you have to make it onto one of our teams.
43:42I'd be happy to be on any one of these amazing chef teams,
43:44but I'd be lying if I said that Chef Ramsay apron
43:47wouldn't look real good on me.
43:50All six of your performances tonight
43:51reaffirmed you deserve to be here.
43:55Super impressive.
43:56Thank you, chef.
43:57The first person entering the draft,
44:00congratulations goes to...
44:05Jordan.
44:06Well done.
44:07Yes!
44:08Go.
44:09Get this, chef.
44:10Let's get it.
44:11The next person into the final five,
44:14congratulations goes to...
44:18Gabi.
44:19Oh, my God.
44:21Thank you so much.
44:22The third person earning their spot
44:25on one of our teams is Nicole.
44:29Congratulations.
44:30Well done.
44:30You're joking.
44:32The fourth person who's made their way
44:35into the draft, Isaiah.
44:37Woo!
44:38Yeah!
44:39Oh, yeah!
44:40Oh!
44:42Okay.
44:43Matt and Brittany.
44:45This is a difficult one.
44:48Both young, promising, great futures,
44:51but only one of you can make it into the top five.
44:55The final social media chef.
44:59Oh, this is so intense.
45:00Why am I putting myself through this?
45:02Moving into the draft.
45:04But I'm so close.
45:06Congratulations goes to...
45:08Just waiting for that last name to be called.
45:10My heart is racing.
45:11I can't even describe how badly I want to get
45:13on one of these chef's teams.
45:18The final social media chef moving into the draft.
45:25Congratulations goes to...
45:30Matt.
45:34Congratulations, bro.
45:35Congratulations.
45:37Let's go, baby!
45:38Let's go!
45:40Oh!
45:44Brittany, I think you got a little bit frazzled from the grab
45:47because you got the protein beauty done,
45:48but there was nothing surrounding it.
45:50But I'm not done here.
45:51Y'all can find me online.
45:52Please say goodbye to your fellow social media chefs
45:56and head into the elevator.
45:57All right, come here, everybody.
45:58Get in.
45:58Come on.
45:59Come on.
46:00I would love to work with these mentors,
46:02and I would love to win that much money.
46:04Great job, Brittany.
46:06Great job, Brittany.
46:06Make sure we get hold of that cat.
46:08But...
46:08Chef Ramsay shouted my cat out,
46:11and he complimented my hollandaise.
46:14And I love that for me.
46:18Congratulations.
46:19You are now the top five social media chefs in this...
46:23Let's go, baby!
46:24Let's go!
46:24Okay?
46:26Now, you're in the competition.
46:28Moving into the draft.
46:30I've got my eye on quite a lot of you.
46:32It's only the beginning.
46:34Don't make any silly mistakes.
46:37Yes, chef.
46:37In true social media fashion.
46:39Let's do a selfie.
46:39Come on, baby!
46:41Come on!
46:42Come on, man.
46:43Come on.
46:44Come on, let's go.
46:45In each way.
46:46One, two, three.
46:49Come on, baby.
46:51Let's go!
46:52Well done.
46:53Thank you, chef.
46:54Good night.
46:55Thank you, chef.
46:57Oh!
46:59Whoo!
47:01I'm seeing nothing.
47:03Next time on Next Level Chef.
47:05Go, time.
47:06Today we are starting with the eight home cooks.
47:09This is so crazy.
47:11I'm not even on the competition yet.
47:13I'm still just auditioning.
47:15Oh!
47:17I said get a pan hot, but don't burn the kitchen down.
47:20And everybody else was so calm.
47:21what the hell's wrong with me i'm panicking it is a disaster and i have no clue where to take
47:29it from
47:29here have you got any last words before you leave follow me and find my cat please
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