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00:01Previously on Next Level Chef.
00:03Come on time.
00:04Today, it's the eight talented home cooks.
00:07This is a life-changing opportunity.
00:10I'm panicking.
00:10I have no clue where to take it from here.
00:13Standing in front of us now, we have
00:14the five most talented home cooks anywhere in America.
00:18Well done.
00:19I know this is just the auditions,
00:20but it feels like I just won the Olympics.
00:22Oh!
00:26Tonight, Pro Chefs, time to see what you're doing.
00:29You're made of.
00:30Let's take your baby straight to the top.
00:33Babe, I'm not letting go.
00:34I'm not letting go of it.
00:35It is game on.
00:38Oh, my goodness.
00:39We've got no lights.
00:41The pressure is really on.
00:42This is all or nothing.
01:11It's definitely giving Freddy Cougar kitchen, though.
01:14Walking into that basement, and I'm looking at it like,
01:16this must be where, like, Freddy Cougar and Jason Voorhees
01:18would just come and make a sandwich,
01:20and then go back outside and terrorize the world.
01:23It's like Nightmare on Next Level Street.
01:26I didn't even know metal can bend like that.
01:29It's apocalyptic.
01:30Look at this kitchen, Rob.
01:31Wow.
01:33Oh, well, I found the plates.
01:35Oh, my gosh.
01:36My grandma called.
01:37She wants her kitchen tools back.
01:39Look at this thing.
01:40Yeah.
01:41It feels pretty overwhelming knowing
01:43that three professional chefs will be eliminated today,
01:46especially in front of the world's best chefs.
01:48I am really hoping that I don't buckle under pressure.
01:50She'll probably get organized
01:52because I'm not going to be able to bend over.
01:54Summer.
01:55Is she pregnant?
01:56She's building her sous chef in there.
01:58I'm losing it.
02:02Wow.
02:03All right, professional chefs.
02:05Yay.
02:06Please don't tell him, but, yeah, Chef Ramsay is my screensaver.
02:09Mm-hmm.
02:10He's a lot of people's icon, OK?
02:12I'm not weird.
02:14It sounds really creepy now, so, yay.
02:18You only have 20 minutes to cook.
02:21There's eight of you down here.
02:23Only seven of you progress to the next level.
02:25After that, six of you up to the top,
02:28from which we'll take five into the draft.
02:30Make sure you're in that final five.
02:33We're in the basement.
02:34Things down here are never organized.
02:38So your first challenge is to turn the scraps coming down
02:41on the platform into something special.
02:44Line up, please.
02:45First grab.
02:46Ooh!
02:47You've got this.
02:48Oh, no, no, no, no, no.
02:50Vaughn, you are not about to trample me, my boy.
02:53Vaughn, stand next to me.
02:54You're like Biggie Smalls.
02:56I ain't going home, either.
02:57I'll take on anybody, pros, home, their kids, their cousins.
03:01Only competition I have is me.
03:04Platform is moving.
03:07Oh, yeah.
03:08You're getting my way.
03:09On your mark, it's set, go, let's go, come on, let's go.
03:16Oh, we're going to learn so much about these chefs.
03:18There's not a lot of stuff.
03:19That's a barren platform.
03:21Come on, guys, grab.
03:22It's vicious.
03:23It's like the apocalypse.
03:24You're literally fighting for your last meal.
03:26Let's go.
03:27Cod cheeks, great.
03:29The first thing I do see is cod cheeks,
03:31but I don't think I've ever made cod cheeks before.
03:33Grab, grab, grab.
03:35I see the shrimp, so I grab it.
03:37It's in my hand.
03:38I'm going to say my hand, too, babe.
03:39I got it.
03:40Did she just steal my prawns?
03:42I'm not letting go of it.
03:43This is competition.
03:44If I have to fight a pregnant lady over some shrimp, it's game on.
03:48If you haven't got a protein, you've got to grab a protein, guys.
03:51Hot dogs?
03:52I don't know how I'm going to turn this into a dish
03:54for some of the top chefs in the world.
03:57Tell you who hasn't got a protein.
03:58My heart is racing because I have to have a protein.
04:01There's some livers left here.
04:02Let's go.
04:03So I went for the chicken livers.
04:05Let's go.
04:06Grab, grab, grab.
04:08Well done.
04:09Right, let's go.
04:1020 minutes, guys.
04:12We're rolling.
04:13We're rolling.
04:14The heat is on.
04:15They're professionals.
04:16They understand how hot it is in that basement.
04:18But it would be a great insight for me to cherry pick
04:21not just my winning team, but individuals
04:24that I know that will knock Richard and Aisha back
04:27down to the basement again.
04:30Oh, this guy's moving.
04:31Yeah, this guy's in it.
04:32Right.
04:33You seem pretty composed.
04:35Absolutely.
04:35I've been waiting for this my whole life.
04:37I'm going to do this rice.
04:37I'm going to do a play on a shrimp and grits.
04:39It's like a catfish and grits, Chef.
04:41Gotcha.
04:41Definitely taking risks when I grab the catfish.
04:43I've never made grits with rice before,
04:45but I'm going to make it work.
04:46Come on, baby.
04:48Right, Zach, tell me about the dish.
04:49Where are we going?
04:49We're going to do a little bit of a seared chuck steak
04:52with a little bit of corn and sweet potato succotash,
04:54a bit of stilt and blue cheese cream.
04:56Good.
04:56As a pro chef, you've been in many basements before, yes?
04:58Absolutely, Chef.
04:58How are you going to elevate this dish?
04:59How are you going to get up to the next level?
05:00I have to work my way to the top.
05:02Basically lost everything overnight,
05:03so I've got to earn it back.
05:07I moved to Maui, Hawaii in 2017.
05:11I fell so in love with it.
05:13There's just something filling about being on the ocean side.
05:17It's like, this is why I live here.
05:19And then 2023, my whole life turned upside down.
05:24Over 2,200 structures in Lahaina, which is in Western Maui,
05:28have been destroyed.
05:31The Lahaina fires took everything from us.
05:35My house, everything I've owned, there's nowhere to live.
05:42Everything's burnt to ash.
05:44It's like, how could this happen to us?
05:48But I'm just super fortunate that my girlfriend got out
05:51and we're physically safe.
05:59Yeah, it's all right.
06:03How's everybody doing over here?
06:06I am a chef and farmer.
06:08I do farm-to-table dinners.
06:09And now our main focus is feeding the displaced.
06:13We're cooking about 800 meals every other day
06:15out of our 40-foot kitchen trailer.
06:17And there's a lot of people looking for help,
06:19so we're here to help them.
06:21Winning this competition would mean so much to me
06:24to take some of that money and give back to Lahaina,
06:26because that's what it needs right now.
06:28We're behind you, OK?
06:30Absolutely, Chef.
06:30So do this for yourself, your family, and Maui.
06:33100%.
06:33Focus, young man.
06:35Five minutes gone.
06:38There goes that.
06:40Angela, so, cut-cheeks.
06:42I'm going to pan see them, probably do a lemon butter
06:44caper sauce, and I try to make little dumplings
06:46and put them around my plate.
06:47OK.
06:48A lot going on in 20 minutes.
06:49Bring your A game, OK, and create something unique
06:52to get to that next level.
06:52Yes, Chef, thank you.
06:53Come on, come on.
06:55There it is.
06:55Push, push, push.
06:57I want to see what I'm going to be drafting later.
06:59Come on.
07:00What am I even going to do with this?
07:02Summer, how are you feeling?
07:03A little scrambled, but we're going to make it work, Chef.
07:05Tell me about this dish.
07:06It's a fritter with some sort of sauce on the bottom.
07:09I saw you fighting with that prawns.
07:11Five months pregnant.
07:12Six months.
07:12Six months?
07:13Congratulations.
07:14Yes, sir, thank you.
07:14OK, good luck.
07:15Ari, hot dogs, what the hell?
07:17That was the first thing I saw, Chef.
07:19And you're good with those things?
07:21We're going to see.
07:22Trying to impress Chef Ramsay with hot dogs.
07:25I plan on Browning these up, turning it into some sort
07:28of a meatball.
07:29I've never seen a meatball made out of a hot dog.
07:32Hopefully you can use this at one of your restaurants.
07:34Mm-hmm.
07:37Right.
07:39This is a great first impression from my idol.
07:42Oh.
07:44Jenny, how are you feeling?
07:45Um, yeah.
07:47Tell me about the dish.
07:48Fried chicken livers.
07:49I've never cooked or eaten chicken livers.
07:51I'm trying to elevate it, like, with the pasta.
07:53What are you going to do with the pasta?
07:55How are you going to cook that?
07:56Uh, I've got to figure out what I want to do there.
07:58Just be careful of those livers, OK?
08:00Get them nice and pink.
08:01Don't overcook them.
08:02Careful of these proteins, guys.
08:03I don't want them overcooked.
08:05That's why we're pros, right?
08:06Yes, Chef.
08:07Come on, Dad.
08:07You kicked my ass my whole life to be here.
08:10Right, my man.
08:11Chris, tell me about the dish.
08:12What are you doing?
08:12OK, I got some chicken strips.
08:13Mm-hmm.
08:14Poison sauce, I got some lentils.
08:16I got these in the can.
08:16I'm kind of just going with the flow.
08:18Yeah, don't over-complicate it.
08:20I'm tasting as I'm going, Chef, so I'm adjusting as I'm going.
08:23Being raised by a chef, he was always on my ass.
08:25He always says, taste, taste, taste.
08:27Young man, you are blessed.
08:29Being on a food truck is like being on a culinary tour bus.
08:32I'm a chef rock star, cooking amazing food for everybody to see.
08:36Thank you, my brother.
08:37Appreciate you, man.
08:38But the things I had to do to be where I'm at today,
08:41I mean, it wasn't handed to me.
08:44I was 13 years old.
08:45I was a kid, and I ended up picking up the graffiti art,
08:48and it got me in trouble.
08:50It actually landed me in juvenile hall.
08:53When I got bailed out, my dad said, you're going to go to the kitchen
08:55and learn how to wash the dishes.
08:56You're going to be with me.
08:57I'm going to teach you what hard work is, son.
08:59My dad was a mission star chef.
09:01I mean, I didn't know that my mentor was right in front of me
09:04the whole time.
09:05Winning Next Level Chef, I owe it to my father.
09:08He's my lifelong coach, my mentor.
09:11He's my everything.
09:13I've got a lot of respect for you, father.
09:15A lot more respect for you if you get yourself up there.
09:17I worked my ass off to be here.
09:18Thank you, chef.
09:19Ooh, got emotional, man.
09:20Love cooking with emotion.
09:21Remember, Richard and Nyesha are watching live, guys.
09:25I want my chefs on my team.
09:26Should I share this information with you?
09:29100%.
09:29OK, good.
09:30OK.
09:31There's a part of me that's like, should I?
09:32Let's get some tea in here.
09:33Should we really get in here?
09:35By the end of tonight, all three of us will understand
09:39who we want on our teams.
09:41I don't know about these livers.
09:42Oh, yeah.
09:43Just a nice, clean dish.
09:45I don't know what I'm going to do with this.
09:48Charity, so you grabbed?
09:49Turkey tenders.
09:50Crushed tomatoes and some diced tomatoes.
09:52So you're going to turn that into a nice sort of sauce somewhere?
09:55I'm trying to do a play on chicken parmesan,
09:57so maybe do like a turkey.
09:59Yes.
10:00And how are you going to cook that turkey?
10:01I am going to fry it.
10:02Careful, there's no fat in that turkey.
10:04Yes, sir.
10:05Four minutes to go, guys.
10:06Four minutes to go.
10:08Send that message to your fellow competitors.
10:11You're pros for a reason, right?
10:13Yes, chef.
10:15No.
10:15Oh, no, no, no, no.
10:16No, no, no, no, no.
10:19Hell no.
10:20Oh, my god.
10:21We've got no lights.
10:24What?
10:24What's happening?
10:26Bloody hell's bells.
10:33We've got no lights.
10:35Don't worry.
10:35I've been in this situation before.
10:36I like that, though.
10:38I like that.
10:39That's how you can tell they're pro chefs.
10:40The lights go out in the basement, and I'm just cooking.
10:42I've been broke before my lights been off,
10:44so I know what I'm doing.
10:44This is what happens in the basement, right?
10:48Yes.
10:48We are back on.
10:50Right.
10:50Come on.
10:51Literally minutes away from getting up to the next level.
10:53These are auditions, guys.
10:55OK, baby.
10:56Got it.
10:57Start plating.
10:58Let's go.
10:59Do not be the one person left in this basement.
11:04Ah, come on.
11:06Saucing with the tongs?
11:07The tong drip.
11:08I mean, you could really see those are pro chefs.
11:10Make sure it's on the plate for a reason, OK?
11:12You're professionals now want to see it.
11:14Let's go.
11:15Five, four, three, two, one, and stop.
11:21Hands in the air.
11:22Well done.
11:22Great job.
11:23I'm so proud of you.
11:24Well done.
11:32All right, let's start off with these.
11:34So this is a prawn fritter.
11:37Someone had to fight for these prawns.
11:43Yeah, a lot of heat there.
11:44It's very spongy as well.
11:46It is overcooked for sure.
11:47It finishes with a sort of oil finish on the palate.
11:51OK, Ari got very creative with the hot dog.
11:54It's a hot dog meatball.
11:55Hot dog meatball.
11:56It's either ridiculous or genius.
12:02Naisha, what do you think?
12:03Wow, the sauce work alone.
12:05And really crispy as well.
12:07It's exceptional.
12:09This is a chicken liver, Jenny's dish.
12:12It's a cream sauce with chickpeas.
12:21Some bits are medium rare, and the bit I had
12:23was sort of medium well.
12:25Unpleasant.
12:26Richard, what do you think?
12:27There's a lot.
12:28A lot going on there, yeah.
12:29It's a bit weird for sure.
12:30He is right.
12:32I was just cringing on the inside.
12:37This is Zach Chuck steak.
12:40He was lucky to get this.
12:41Yeah, he grabbed this thing.
12:47I'm going to be honest, it actually tastes like a filet.
12:49Mm-hmm.
12:50Who'd ever think that's a Chuck steak?
12:51Absolutely.
12:53Seasoned well, yep.
12:54This is Charity's dish.
12:56Play on a chicken parmesan.
12:58Chicken parm.
12:59All right.
13:00Except with turkey tenders.
13:02Presentation's a little, uh...
13:03Sure.
13:04A lot going on, yeah.
13:06They didn't say it was nasty.
13:08This is a blackened catfish and grits.
13:11Chef Vaughn.
13:12Just want to see how that is cooked in the middle.
13:17Beautiful.
13:18Gorgeous.
13:19That's delicious.
13:20The spices are bloomed very nicely.
13:23Let's move on to cot cheeks, shall we?
13:25So this was cooked by Angela.
13:30Oh, yeah.
13:32Now, you cook with conviction.
13:33Butter basted.
13:34Sound.
13:35And finally, Chris's dish.
13:38This is the chicken strips.
13:40When was the last time you had a chicken?
13:41It's a non-fried chicken tender.
13:42Mmm.
13:44Mmm, that's good.
13:45It's all about the sauce.
13:46The lentils are delicious.
13:49Yeah.
13:50First of all, well done, all of you.
13:52Right now, we need a couple of minutes to discuss.
13:55Excuse us.
13:56Wow.
13:57Okay.
13:58Exceptional start.
13:59That's 20 minutes.
14:00I mean, some of those dishes look like restaurant dishes.
14:02And the lentils?
14:03That chef understands, like, bring that to the next level.
14:05Totally keep replaying that in your head.
14:08Whew.
14:09Man.
14:10My dad would be proud.
14:11Yeah.
14:12Yeah.
14:13Meatball?
14:13Yeah.
14:14Two foods that you always love coming together like that?
14:17Meatball.
14:17I just want to go already.
14:19One is remaining in the basement and making their way home.
14:23I'm sorry, not so tasty with you.
14:25Oh, girl, it's a competition.
14:26For me, I think it's pretty obvious to me.
14:30Ready?
14:30Yeah, absolutely.
14:31Oh, God.
14:33Okay.
14:34This was a very difficult decision, but we need the best on our teams.
14:38And we've missed nothing.
14:39So, the first three people moving up to the next level are...
14:46Zach, Ari, and Vaughn.
14:49Congratulations, well done.
14:51You three, make your way to the elevator.
14:53Well done.
14:53Good job.
14:54Thank you, chef.
14:55I'm making it out of the basement with hot dogs.
14:58I cannot believe I just pulled this off.
15:01The next three moving to the next floor are...
15:08Chris, Angela, and Charity.
15:13Congratulations, well done.
15:15Thank you, chef.
15:15Thank you, chef.
15:16Great job.
15:20Summer, Jenny, who would have thought at the beginning of that tug-of-war that you guys
15:24would be ending in the bottom two?
15:28Unfortunately, there's only room for one of you in the elevator.
15:33The final individual heading into the elevator is...
15:43The final individual heading into the elevator is...
15:52Summer.
16:00It's not over.
16:02No.
16:03Thank you, chef.
16:04Great job.
16:04Jenny, tough one.
16:06We know you're a talented chef, that's why you're here.
16:09But tonight was just not your night.
16:12Thank you for the opportunity.
16:14Good job, guys.
16:16First day jitters out.
16:21I'm sad to leave, but I'm proud of myself for, like, putting food on the plate in that terrible basement.
16:33Come on, guys.
16:36We'll be watching.
16:37Hustle, hustle, hustle.
16:39Woo!
16:40Chef Arrington is in the house.
16:43Imagine sort of the NFL combine of cooking.
16:46You're working your way into the draft.
16:48You've cooked your way out of the basement, and the reward is better equipment, better ingredients.
16:53This is your kitchen.
16:55Yes, sir.
16:56Line up at the elevator.
16:58Hustle, hustle, hustle.
16:59Okay, chefs.
17:00Think about a dish that you can put on sort of a fast, casual menu.
17:05Put that vision on the plate.
17:06Yes, chef.
17:07Yes, chef.
17:09Platform's on the move.
17:10Get ready.
17:11When I say go, you go.
17:15Go!
17:18I see the clams.
17:20I am coming for you.
17:21Ooh, it is a scramble.
17:23So I grab the pork chop.
17:25I'm going to pray that it goes great.
17:26Everyone needs a protein.
17:27I'm running around like a chicken with our head cut off.
17:30Grab, grab, grab, guys.
17:31Let's go.
17:32And then I got chicken fat.
17:33Look how quick those proteins have gone.
17:35Grab ingredients.
17:36I look down.
17:37I see fingerling potatoes.
17:39Grab the potatoes.
17:40Grab those ingredients that are going to get you into this draft.
17:43Let's go.
17:44Grab ingredients.
17:46And some way, somehow, somebody left rosemary and thyme?
17:51You guys.
17:52Back to your station.
17:53Organize yourself.
17:54OK, your 20 minutes starts now.
17:56Time is of the essence, team.
17:57Let's go.
17:58OK, let's do it.
17:59Let's chop it up.
18:00Isn't it lovely to see how fast these professionals move?
18:02Yeah.
18:02I mean, they're dancing around these stones.
18:05Chris, what are we thinking?
18:06OK, right now, I'm going to make gourmet meatballs.
18:08The judges don't know this, but I got a trick up my sleeve.
18:11I know how to cook meatballs really well, especially this size.
18:14I make them all the time in my food truck.
18:17What are the other elements of your dish?
18:19Tomatoes or garnish.
18:20And I add a little bit of sweetness.
18:21So honey, think of a way how you're balancing that sweetness,
18:24right?
18:24Yes, yes, yes.
18:26OK, Angela, what's the vision?
18:28I'm going to do like a potatoes fondant with a pork chop.
18:30Potatoes fondant.
18:31OK, and how are we preparing the pork chop?
18:33I'm going to do fried and then finish it in the oven.
18:3520 minutes, OK.
18:36I'm going to try my best to push it.
18:37Try.
18:38Well, I am going to do it.
18:40OK, keep going, Angela.
18:43How are we feeling, Ari?
18:44I'm so happy with my grab, Chef.
18:46We love to hear that.
18:47Tell me about your dish.
18:47Yeah, I'm going to do a take on steak and potatoes.
18:50I'm going to do smashed rosemary potato.
18:52How are you cooking the steak?
18:54I'm going to do cast iron.
18:55Make sure you're tasting right, and that's not chewy or tough,
18:57right?
18:58Yes, Chef.
18:58In the basement.
18:59Your dish was a stunner.
19:00Thank you so much, Chef.
19:01It's such an honor.
19:02Make sure you stay creative, right?
19:04OK.
19:05I'm Ari, I'm 31 years old, and I'm from San Diego.
19:08Oh, OK, why did I say my age?
19:10I think I'm like on a dating show or something.
19:12I'm single.
19:14I took the biggest risk leaving my career as a model
19:17to become a private chef.
19:19I always kind of felt like something was missing.
19:21It wasn't really who I was.
19:22I realized I couldn't live without being in the kitchen,
19:25and so that's when I started my professional career as a chef.
19:27This competition means everything to me.
19:30It would prove that you don't need a culinary degree
19:32to be a top chef.
19:34Cooking is very intuitive, and I kind of want to show people
19:37that anything is possible.
19:39And you want to keep climbing in this competition,
19:41so keep leveling up, always.
19:43How are we feeling, Summer?
19:44Redemption round, Chef.
19:46Amazing.
19:46What do we have going on?
19:47I'm going to saute my clams with a little bit of herbs.
19:49What herbs did you grab?
19:50Well, actually, I only grabbed parsley.
19:52OK, make sure you know what herb this is.
19:54Yes, Chef.
19:55Oh.
19:57Yeah.
19:58What is this?
19:59Cilantro.
20:00Yeah.
20:00Parsley, cilantro, they're very different.
20:03Oh, I hate myself right now.
20:05All right, guys, 10 minutes down.
20:08Halfway, right?
20:09Heard.
20:0910 minutes to fight your way into the draft, right?
20:12Yes, Chef.
20:12Push, push, push, push.
20:14What's up, Chef?
20:15What do you have going on here for you?
20:16I'm going to do with pants here and cod.
20:18I'm going to put it over a little vegetable medley.
20:20I also have bacon.
20:21Dude, that's not ready, Chef, but we're getting there.
20:23You're on the way.
20:23All right, thank you, Chef.
20:25And you are no stranger to the kitchen, right?
20:27I am not, Chef.
20:28Chef Vaughn and Mom.
20:29I'm not, Chef Vaughn and Mom.
20:31It's not easy working with me, because I'm a genius.
20:34I run a restaurant with my mother in my hometown of Scranton.
20:38It's a great place to grow up.
20:40It's all about community and great food.
20:42I never follow rules in life, so I don't follow rules when I cook.
20:46I ran some of the biggest kitchens in the country,
20:49but my mom always wanted to have her own restaurant,
20:52so I had to come back, sacrifice a little bit,
20:54and do this for her.
20:56I'm the man the people locally know,
20:58but now I want the world to know,
21:00so that's why I'm going to do Next Level Chef.
21:02Eight minutes left, guys.
21:03Eight minutes.
21:04Hey, Chef.
21:05Hi, Charity.
21:06Tell me about your dish.
21:06I'm doing some sort of peanut butter spicy curry
21:09with, like, a chorizo rice.
21:11In the African cuisine, they do, like, a peanut butter stew.
21:14I don't have any tomatoes.
21:15Okay.
21:15So I'm going to somehow wing it and see what happens.
21:19My personality is hospitality.
21:21I am a Southern belle.
21:23Cooking isn't my DNA.
21:24My mom was an event planner,
21:27and my dad was a chef in the Navy.
21:30That's where I got my chef inspiration from.
21:35Now, I'm currently a traveling chef.
21:37I started my business at 22 years old,
21:41so I'm going to treat the judges like they're my clients.
21:46Maybe that'll be my strategy.
21:48How are we cooking these chicken thighs?
21:50I'm just going to sear both sides, and then, um...
21:53What do you have on them?
21:53I did marinate it into some soy sauce.
21:55Okay, watch the heat, okay?
21:56Yes, chef.
21:57Make sure you always stay in control of your pan.
21:58Yes, chef.
21:59I was worried about charity.
22:01It's literally a tough one, literally.
22:03Gordon and Richard are watching you guys,
22:04and we are looking for the best of the best.
22:07All right, I got my scouting eyes out a little bit more here.
22:10Any standout favorites?
22:11It might be this guy right here.
22:13It might be Big Vaughn.
22:14Do you think so?
22:15Zach or Vaughn.
22:16Mm.
22:16That's what Team Blaze is looking at here.
22:18Well, they're both in my sights as well.
22:19Okay.
22:20But listen, there's others out there for you.
22:22Chris, growing up with a Mission Star father,
22:24he's got a big advantage.
22:26Bind it with the honey.
22:27Taste it.
22:28My dad's always taste this.
22:30Anyone need butter?
22:32Whoo!
22:32Thank you!
22:33Sea bass, canned seared.
22:34Yep, with a little sweet potato puree,
22:36I'm going to do a little dill cream.
22:38Would you say this dish is your style of cooking,
22:40generally speaking?
22:41100%.
22:41Fresh fish, fresh vegetables.
22:43That's what I'm all about.
22:44Farm to table.
22:45Yes, chef.
22:45Zach.
22:46What did Grandpa got the bass?
22:47That's the sea bass.
22:48Sea bass, that's a beauty.
22:50Now, I just want to remind you I get first pick this year.
22:52Why?
22:54Well, I guess I walked right into that one.
22:56Yeah, I'm sorry.
22:56I walked right into that one.
22:57Yeah, no, but tell me just in case I forgot.
22:59In American sports, usually the worst team
23:02from the year prior gets the first pick.
23:05Five minutes left.
23:06Arguably the most important five minutes of your life.
23:09Yes, chef.
23:09You got to want it.
23:12Medic.
23:14Medic.
23:15I need a medic really quick.
23:17Medic.
23:18Angela, you OK?
23:18What's going on in there?
23:20She looks worried.
23:21Please.
23:24Watch your pork chop.
23:25Be careful that doesn't burn, chef.
23:27I left the pork on the fire.
23:30Oh, no, her steak's over cooking.
23:32It's still cooking on high heat.
23:35She looks worried.
23:36Yeah.
23:37Well, she should be.
23:38It's been cooking for a while.
23:39Right behind.
23:40Right behind.
23:40Right behind.
23:41Right behind.
23:42Right behind.
23:47Four minutes.
23:48OK, thank you.
23:50Right behind.
23:50Right behind.
23:51Right behind.
23:51Right behind.
23:52Let's go, Angela.
23:53You OK?
23:53Yes, chef.
23:54Push.
23:54Push, push, push.
23:57Damn, I'm so mad about this.
24:00Don't forget what you're fighting for, right?
24:02A spot to be earned in that top-level kitchen
24:06and your spot in the draft to be chosen.
24:09Starting to heat up.
24:10Yeah.
24:10They look so good, don't they?
24:12Those pros.
24:12You want to be chosen.
24:14Yes, chef.
24:15Yes, summer.
24:17Push, push, push, push.
24:21What do we have in his pan, please?
24:23Clams, cauliflower, water, and heavy cream.
24:25A lot of opportunity for flavor here.
24:27Yes.
24:27Go, girl.
24:28I feel like I've hit the lottery because I got the clams.
24:30Can't really go wrong with clams.
24:33Minutes away, guys.
24:34You got it.
24:35Yes, chef.
24:35Let's go, Chris.
24:36Yes, chef.
24:37Make sure you are tasting your food along the way.
24:40Yes, chef.
24:41I'm worried about Chris.
24:42Those meatballs are gigantic.
24:43Come on.
24:44So one issue about making these big meatballs
24:46is they need to be cooked all the way through.
24:49Secret is, pop them into the fryer.
24:52Two minutes.
24:52Let's go.
24:53Start plating.
24:54Hyper speed, but precision.
24:56Big push.
24:57One shot.
24:58You don't get a second chance to make it into that draft.
25:00Yes, chef.
25:01Let's go, guys.
25:02Nine, eight, seven, six, five, four, three, two, one.
25:11Stop plating.
25:12Hands up.
25:12Hands up.
25:13Good job.
25:18Chefs.
25:19OK, Naisha, that was exciting.
25:20Yes.
25:21OK.
25:22Start with Chef Chris and these meatballs here.
25:24Wow.
25:25I mean, seriously, how do you get something like that cooked
25:27in 20 minutes?
25:28That's a giant meatball.
25:30And they are cooked.
25:31Oh, look at that.
25:36Looks appealing.
25:37A little sweet.
25:38Mm.
25:38Yeah.
25:40However, meatballs are delicious.
25:46Next up, Chef Bon's cod with a sort of hoisin jus.
25:50Two times you've seen fish from you, Bon.
25:51Yes, chef.
25:52You're just a man who loves to cook fish?
25:54No, I just, I was just right in front of my face.
26:00Yeah.
26:01Phenomenal.
26:01Really delicious.
26:02Season well.
26:03Great depth of flavor.
26:04Thank you, Chef.
26:06OK, next up, we have Charity's chicken thigh,
26:08served with a chorizo and a peanut sauce.
26:12What happened to the color?
26:14Definitely is a little charred, marinated in soy,
26:17so it caramelized a little too much.
26:19It's burnt.
26:22It's a shame, because the actual chicken's moist.
26:25The secret here is to sear the chicken first and then
26:27marinate it so you don't burn that marinade.
26:31Next up, a pan-roasted pork chop, potato fondant.
26:35Angela had a tough time.
26:37She kind of nicked herself a bit.
26:42I like the flavor of the marinade, but it's a bit dry.
26:47Overcooked.
26:49OK, next up, crispy skin sea bass with a sweet potato puree.
26:54This is coming from Zach.
26:55Stunning.
26:56Crispy skin.
26:57Easily done.
27:00Mm-hmm.
27:02Delicious.
27:03Very good.
27:03Fish is cooked beautifully.
27:05Next up, we have clams with a cauliflower puree.
27:09It's coming from summer.
27:13May I ask, where's the clam juice?
27:17The best part.
27:18The money.
27:20Left in the pan.
27:21Left in the pan.
27:22Tomatoes are an afterthought.
27:24Yeah, the raw tomato has the garnish.
27:25It's a bit weird, for sure.
27:29OK, next dish, we have a top round served with compound butter.
27:34This is coming from Ari.
27:35Top round, tough choice, literally.
27:41Meat's slightly overcooked.
27:43Yeah, definitely over, but for this type of cut, I'd prefer over than under.
27:48We have some very hard decisions to make.
27:51Please give us a second.
27:53Wow.
27:53Some highs and lows there.
27:55I don't want to look them in the eyes.
27:57I do, so no, I'm not afraid.
27:59Give me whatever you got.
28:00There's three outstanding dishes straight into the draft.
28:04And I would also say that there's one to me that's very obvious that's not making it up
28:08to the top level.
28:09Yeah.
28:10OK.
28:12All right.
28:13We've made our decision.
28:15Our first three dishes that are moving to the top level are going to be Vaughn,
28:23Zach, and Chris.
28:26Gentlemen, please head to the elevator.
28:28Thank you, Chef.
28:28I'm feeling emotional, I'm very excited, but it's just a reminder of all the hardships,
28:33the pain, the suffering, the blood, sweat, and tears that got me here.
28:37Thank you, Chef.
28:38Well done.
28:39Pretty well done.
28:42Our next two dishes that are going to be moving to that top level.
28:50Angela and Ari.
28:51Thank you, Chef.
28:52Thank God!
28:54I am so excited, and I'm ready to kick it up a notch in the top level.
28:59Charity, Summer, you both struggled a little bit on this one.
29:03Yes.
29:04Unfortunately, the road for one of you ends here.
29:08I am holding out hope that I'm going to be on the elevator next.
29:13I am really fighting to be in the top 15.
29:16I don't want to go home.
29:23The last person moving to the top is...
29:28It's going to be Charity.
29:30Oh, my God.
29:32Oh, man.
29:34First of all, congratulations on the baby.
29:37And not only are you an amazing chef, but you're going to be an amazing mom.
29:41Next time you cook clams...
29:43I'll use the clam juice.
29:44Serve the clam juice.
29:45Clam juice.
29:46I know, I know.
29:47Come on.
29:48Clam juice.
29:49I did this six months pregnant, so I'm pretty proud of myself that I even came out here and
29:54did this.
29:55Well done.
29:56Hey, well done.
29:58I won't be eating clams anytime soon.
30:01Final hurdle, guys.
30:03Here we go.
30:03One cook away from the drafts, yes?
30:05Come on.
30:06Hey.
30:07Woo!
30:09Top kitchen.
30:10Let's go.
30:12Gordon and Aisha are watching everything that you do.
30:15You have a chance to make it onto someone's final roster.
30:18This is fine dining up here.
30:20One beautiful Michelin star plate.
30:23Yes, Chef.
30:24Seeing Chef Blaze and the rumors that I've heard about his hair.
30:28The product is absolute gold.
30:30It's stellar.
30:31They're all true.
30:32Chef Blaze just has the most beautiful hair.
30:35It's blowing in the wind.
30:36It's golden.
30:37It's just beautiful.
30:39Man, Richard's hair is looking so smart.
30:41It looks like he just stepped off set from a Baby Gap photo shoot.
30:4720 minutes could change your life.
30:49This is serious time.
30:50This is the third and final cook.
30:51It's either go hard or go home, and I'm not going home.
30:54When the light goes green, it's go time.
31:00Go.
31:00There we go.
31:01There it is.
31:02What do you see, guys?
31:03Grab a protein.
31:04Do you have some veg?
31:06I grabbed the turbo, and there's Ari trying to take it away from me.
31:10Chris and I are arm wrestling for this fish right now.
31:13I really want to win.
31:15Sorry, Ari.
31:17This is mine.
31:17Do you have something for sauce?
31:19He takes it, but I see this trout come down from the heavens, and I'm like, ah.
31:25What am I going to do?
31:26I don't know why, but I grabbed pork again.
31:29I didn't want it again.
31:31There's some stuff with this.
31:33What do you see, guys?
31:33I'm grabbing red prawns, tomato puree.
31:38Prosecco.
31:39Chef Blaze yells out, prosecco.
31:40I grab that.
31:41Three, two, one.
31:42If you can grab it, it's yours.
31:44Grab everything you can.
31:46All right, back to your stations.
31:47The most important 20 minutes of your life starts now.
31:52Let's go.
31:54This is it.
31:5420 minutes.
31:55Here we go.
31:55To get yourself into the draw.
31:57Last opportunity for the pro chefs.
32:00I love this because we're scouting our teams.
32:03So you get a sneak peek at the skills before you have to draft someone on your team.
32:08Who's going to be my first pick?
32:10Is it going to be Zach?
32:14Maybe Vaughn?
32:15Oh, man.
32:15It's going to be hard.
32:16I know.
32:16That's why God gave it to us.
32:18We got it, Chris.
32:18Do I take a risk?
32:20Do I just take a wild card?
32:22I'm, like, nervous right now.
32:25Probably not.
32:26All right, Chef.
32:27You got the Turbo?
32:29Yes.
32:29That's the BMW of fish right there, right?
32:32Or the Mercedes.
32:32Whatever brand you like.
32:33That's what it is.
32:34This epic Turbo needs some type of a sauce.
32:37I have to put together an amazing beurre blanc.
32:40And make a little bit sweet with that fig.
32:42I always got a sweet tooth.
32:44Cook your protein.
32:45With the exception of maybe the shrimp.
32:47That's the only one that you can get away with there at the end.
32:49Let's go.
32:49Let's go.
32:50Let's go.
32:50Zach.
32:51What's up, dude?
32:52I grabbed a beautiful filet.
32:54I'm going to do a blue cheese foam.
32:55I know you're a farm to table, Chef.
32:57100%.
32:57But that's very fine dining.
32:58Fine dining does not mean bland.
33:01It means caring for your ingredients and bringing all of that flavor.
33:05Come on, Rice.
33:06How are we doing over here, Chef?
33:07I'm good.
33:08I'm a little nervous, but...
33:09Okay, that's all right.
33:10It means you care.
33:10What dish are we doing?
33:11It's like redemption of the pork for me.
33:13I'm going to try to do some sticky rice a little bit.
33:16Okay, sticky rice in 20 minutes.
33:19Who are you cooking for today?
33:21Probably my grandma, Ramona.
33:22Okay.
33:22Oh, my gosh.
33:23She's 86 years old now.
33:24So I just would like her to see me get somewhere.
33:28I'm ready for my close-up.
33:31All my cooking memories have come from Grandma Ramona.
33:34And now I cook for some high-profile clients like Timbaland, Dwight Howard, Lil Wayne.
33:40The biggest fulfillment and excitement would be Grandma Ramona seeing me win.
33:44Fighting for a spot?
33:45I mean, I'm not willing to do anything, but I mean, damn near.
33:50It's going to take a long-ass time to cook.
33:52Get it going.
33:53Seven minutes down.
33:5413 to go.
33:55Chef, I cannot find a bottle opener.
33:58Right here.
33:59Oh, God.
34:00Let me get my head in the game.
34:01Come on, Charity.
34:03She needs to lean in.
34:06Charity, you grabbed the prawns?
34:08I did.
34:08I'm going to try to do some sort of roasted artichoke puree with sort of Prosecco tomato sauce.
34:14This is the shells.
34:15You're going to have work that into the tomato sauce.
34:17I don't know why I said tomato.
34:18I've been hanging out with Gordon too much.
34:20Be mindful that they don't need to cook long.
34:21Yes, Chef.
34:22Ten minutes left.
34:23We're halfway through.
34:24Ten minutes.
34:25Man, I'm pushing it.
34:28What is she doing?
34:30Why now?
34:32Why do they cook it so well?
34:33I know.
34:34She's got so much time left.
34:35I know.
34:37Eight minutes left.
34:38The rice, you happy with it?
34:39I'm happy with my rice.
34:41I'm Spanish.
34:41I should know how to make rice.
34:42There you go.
34:43We are going to keep it pushing.
34:46Let's go, Chef.
34:48Ari, what are we making over here with the ocean trout?
34:50I like this technique.
34:51Yeah, it gives it a good even sear.
34:53It's interesting, Ari seared the fish with the parchment paper or something in it, right?
34:57You know, you can tell that these are pro chefs.
34:59You learn something every day.
35:02Bob, what do you got going on over here?
35:03Chef, dry roll Bob New York strip with a spicy sweet potato hash.
35:07That's a lot of work.
35:08Oh, you .
35:09You all right?
35:11You all right, brother?
35:12Yeah, I'm good.
35:13Damn it.
35:14Potatoes are on the floor.
35:16And I'm like, damn.
35:17I'm upset.
35:18If something went wrong, what's your plan B?
35:20You always got to have a plan B.
35:21Let's go, yes, sir.
35:22But I'm a pro.
35:23If the milk is spilled, mop it up or pour another cup.
35:26Come on, Bond.
35:27You've been burning over ovens for 20 years.
35:28You got this, dude.
35:29Okay, you deserve to be here.
35:30Let's go.
35:31It's amazing what you can make happen in 20 minutes, no?
35:34Yes, Chef.
35:35Okay, well, that's good because you only got five left, okay?
35:37Woo!
35:37Five left.
35:38The pork temperature's okay?
35:40Yeah.
35:40That's it.
35:41It's a little under.
35:41It's a little under, right?
35:42I got to throw it back on.
35:43Maybe a couple minutes in the oven.
35:45I'm having pork nightmares from cook two that's creeping into cook three.
35:49This can't happen again.
35:50Like, I can't have it happen again.
35:51Are we doing good?
35:52We're doing good, Chef.
35:54I hope.
35:55You want to get to that draft because if you get to that draft, it's your shot at $250,000.
36:02That actually turned out so nice.
36:04And a one-year mentorship.
36:06Final two minutes.
36:07It's time to start plating.
36:08Let's go.
36:08Woo!
36:09That went fast.
36:10Keep it tight and refined.
36:12You okay?
36:12You got enough sweet potatoes?
36:13Okay?
36:13Yeah.
36:14Yeah.
36:14Don't forget that pork tenderloin.
36:15It's in the oven still.
36:16We're plating now, right?
36:17Yep.
36:18You're running out of time.
36:18Okay.
36:19No time to rest, though.
36:20You got to push now.
36:21You got to make it happen.
36:22Zach, let's go, dude.
36:23Please plate right now.
36:24Please.
36:25Nah.
36:25Charity, you going to make it?
36:26I don't know, Chef, but I'm trying.
36:28Ten seconds.
36:29Nine, eight, seven, six, five, four, three, two, one.
36:38Stop plating.
36:39Hands up.
36:40Oh, man.
36:41Celebrate it.
36:41You got to the top floor today.
36:43Okay?
36:43Woo!
36:44Yes, sir.
36:45Let's go.
36:45We got here.
36:50This final tasting is it.
36:52I really want this spot in the competition.
36:54That's what's on the line.
36:55Start right here, dead center.
36:56With Ari.
36:57Some ocean trout with crushed peas.
36:59Great colors.
37:00Gorgeous.
37:01Oh, here we go.
37:03It's overcooked again.
37:05Wow.
37:05Fish cooked beautifully.
37:07Oh, my God.
37:08Am I breathing?
37:09Medic?
37:10I love the elegance of this.
37:12Yeah, I'm still breathing.
37:14Next up, Zach has a beef filet with blue cheese foam.
37:18Hmm.
37:19A little rustic and a little bit under seasoned.
37:23Temperature on the steak, really, really nice.
37:25Yeah, beautiful.
37:26All right, next we have, Vaughn, we have the New York Strip with a sweet potato hash and
37:31a chimichurri.
37:32Great seer on that.
37:34There's some depth of flavor and some richness coming from the sweet potato, but then there's
37:38this brightness and levity coming from that chimichurri.
37:41Very nice.
37:41Thank you, chef.
37:41This is Angela.
37:43This is the pork tenderloin with rice and an Asian-style sauce.
37:47Did I still cook it all the way through?
37:49Like, you just can't be raw.
37:51Pork is cooked beautifully.
37:53Great sauce work.
37:55This is pork redemption for real.
37:56However, rice is somewhat bland.
37:59If you're going to put that volume of starch on a plate, you need to lift it with something.
38:03It's the final hurdle ahead of the draft.
38:05If there's ever a moment to bring your A-game, it was this cook.
38:09And that rice is too plain for me.
38:11Oh, my God.
38:11Like, because of that damn rice, I could go home.
38:21So this is a pan-seared turbo and a salad of beans.
38:27Chris really brought this one together.
38:28Lots of flavors here.
38:29Very sweet, that sauce.
38:31However, fish cooked beautifully.
38:33Again, beautifully seasoned.
38:37Head chef.
38:39Okay.
38:39These are Charity's red prawns with a champagne tomato sauce with artichokes.
38:45The sauce is delicious.
38:48Unfortunately, the tail's rubbery.
38:50Yeah, the prawns are overcooked for sure.
38:54It's clear from these dishes that each of you want a spot on one of our teams.
38:59Give us a minute, because we have a pretty big decision to make here.
39:02Mm-hmm.
39:03Wow.
39:04Some great cooking there.
39:05Phenomenal.
39:06They really leveled up.
39:07I'm proud of all of y'all.
39:0920 minutes, I was brave to grab the pork.
39:11And rice.
39:13And rice.
39:14Is you crazy for that one, babe?
39:16It comes down to the flavor, right?
39:18It's the combination of everything they've put on that plate.
39:20Shall we?
39:21You agree?
39:21Yeah.
39:22Yes.
39:26Before we move forward, I want to remind you what's at stake.
39:32Oh.
39:32Oh.
39:34Five chef jackets and six of you.
39:37Mm-mm-mm.
39:38Let's go.
39:39There it is.
39:39I am praying that I've done enough to get one of those coats today.
39:43I need that.
39:44Five of you are going to continue this journey to compete for a life-changing $250,000 and
39:51a one-year mentorship from the three of us.
39:54The first person that's heading to the draft is...
40:03Ari.
40:06I just want to call my mom and scream, I did it!
40:10I won't let you down.
40:12Sorry.
40:13I can't wait to run home and tell her and have a margarita after because that was so stressful.
40:19The second person who's earned their way through to the draft is...
40:26Chris.
40:29Thank you, chef.
40:30Good job, Chris.
40:31And the third person is...
40:36Zach.
40:39And the next person who's made it through is...
40:45Vaughn.
40:46Damn, it took you long enough.
40:48That leaves us with Angela and Charity.
40:52Yes, chef.
40:53And only one spot left.
40:55The last person moving through to our draft is...
41:04Angela.
41:10Oh, okay.
41:11I didn't win anything, just a spot.
41:13Still a whole longer race to go from there.
41:16Charity, your food is as vibrant as your personality is.
41:19Thank you, chef.
41:20And that sauce was delicious.
41:22Truly an honor, and I really appreciate the opportunity.
41:25You can head to the elevator.
41:26Thanks, Charity.
41:27See you, baby.
41:27Good job.
41:28The auditions have been very tough.
41:31But did I have a lot of fun?
41:33Heck, yeah.
41:36All of you, congratulations.
41:37Today was only the beginning.
41:39Now I've got my eye, and quite a lot of you, let me tell you.
41:43I'm spoiled for choice.
41:45But you need to bring your energy.
41:47You need to bring your A game, right?
41:49Yes, chef.
41:50Give yourselves a round of applause.
41:51Come on.
41:51Yeah, we got it.
41:52Well done.
41:52This draft needs to start with a couple of curveballs.
41:55I want to go for individuals that they would never think I was going to go for.
41:58It's not always the shiny stars.
42:00Well done, everyone.
42:01I have the first pick.
42:03It has to happen for me.
42:05I've been waiting all year for this.
42:07It's hard to choose.
42:08I know who I want, but it's like, I can see greatness in all of them.
42:12Really good job.
42:13Well done, all of you.
42:13You've got your jackets.
42:17Yeah, baby.
42:19I hope you all have an extra small, because I'm going to be here for a while.
42:21One, two, three, top five!
42:25Woo!
42:26I got it.
42:27Top five.
42:28Put them up.
42:29Well done.
42:30Woo!
42:32So I'm one step closer to that prize and that mentorship.
42:35I'm ready to go.
42:36We want to be on Team Blaze.
42:38Next time on Next Level Chef.
42:41Today, we are going to draft our teams.
42:45We got some talented chefs in here.
42:48The draft's about to go down.
42:49Let's go.
42:50I know how to mentor winners.
42:53What did you do over the weekend?
42:54I made a draft war room board.
42:56So for my first pick, someone who knows how to grind.
43:00Do you know what?
43:00Now I have something to prove, and I'm coming.
43:03Jordan!
43:03Woo!
43:04Hold on.
43:05Would you like to join Team Ramsey?
43:07What the hell is happening?
43:08F***.
43:10Uh.
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