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00:01Previously on Next Level Chef.
00:04Only 15 of you will make it onto one of our teams.
00:08And your audition starts now.
00:11Go.
00:12Grab ingredients.
00:13Babe, I'm not letting go.
00:14I'm not letting go.
00:15I said get the pan hot, but don't burn the pictures out.
00:18People like me don't get this kind of opportunity.
00:20I've got what it takes to be the Next Level Chef.
00:23I'd like to remind all of you what's at stake.
00:26Congratulations.
00:27You are now the top chefs in this conference.
00:30Let's go.
00:36Tonight, we are going to draft our teams.
00:41Let's go.
00:42I know how to mentor winners.
00:45What did you do over the weekend?
00:46I made a draft war room board.
00:48So for my first pick, someone who knows how to grind.
00:52Hold on.
00:53Would you like to join Team Ramsey?
00:55What the hell is happening?
01:15Welcome back.
01:17Feeling good?
01:18Yes, sir.
01:19I feel so crazy that I'm going to be drafted today.
01:23I am praying that I end up on Chef Ramsey's team.
01:26Like, please, Chef Ramsey, pick me.
01:28I won't let you down.
01:29I promise.
01:30First of all, well done last week, all of you.
01:32The journey to the Next Level starts right here, right now.
01:38Yes, Chef.
01:39Because today, Richard, Naisha, and myself are going to draft our teams.
01:50I know how to mentor winners.
01:54Ouch.
01:55And I see that potential in a lot of you.
01:58OK, a little smack talk, a little shot right off the bat there.
02:01Tiny bit.
02:01Just a little bit.
02:02All right, OK.
02:02Trust me, in the finale this year, it's going to be bathed in Trailblazer blue.
02:09Woo!
02:10Woo!
02:11You two can go on and on, but honestly, as the mentor from the reigning champion,
02:17I'm looking to keep that title right where it belongs, inside Team Ramsey.
02:23Yeah, yeah.
02:25But there is some good news for you, Mr. Blaze.
02:28Since you're the only mentor here that hasn't had a winner on Next Level, Chef,
02:33you do get the first pick of the draft.
02:35Woo!
02:38OK, here we go.
02:40My first pick, if you can make basement-level ingredients shine
02:48like they're on the top floor, that's someone that I want on my team.
02:53I'm going to take Zach.
03:00Let's go, baby!
03:02This season's our season, Chef.
03:03Won't let you down.
03:05I'm feeling so good right now.
03:06I'm on Team Blaze.
03:07My fingers were crossed that he would pick me.
03:10And it happened.
03:11It happened.
03:12So for my first pick, I am going to choose someone
03:16who knows how to grind, because that's what it takes to win here.
03:22It's going to be Chef Vaughn.
03:24Let's go, Chef.
03:26I knew you were a smart one.
03:27I knew you were a smart one.
03:28Let's go.
03:29Vaughn.
03:32Finally, the best part of the drafts,
03:35because I now get two picks in a row.
03:38My first pick is someone that really surprised me.
03:41Oh, yeah.
03:43That showed great finesse.
03:46Chris, step forward.
03:49Woo!
03:49Woo!
03:50Let's go, Chris.
03:53Chef Ramsay, my hero.
03:55Let's go.
03:55I'm walking in shock right now.
03:57I'm in shock.
04:01My second pick is Gabby.
04:04Dang!
04:10Gabby, like, honestly, like, that's my sort of, like,
04:12my whole plan.
04:13Oh!
04:14I had this planned out.
04:15What did you do over the weekend?
04:17I made a draft war room board.
04:19Christina.
04:21Lori.
04:23Angela.
04:25I'm going to choose Jordan.
04:30Let's go, Chef.
04:32Wait, wait, wait, wait, wait, wait.
04:33Hold on, hold on.
04:38Jordan, watching what you did, how you performed,
04:41the finesse that you had, scallops are perfection.
04:45Sort of magazine cover material,
04:47but it tastes as good as it looks.
04:48Jordan, I know how to mentor talent.
04:52I've been doing it for the last four decades.
04:53But I know what you need specifically.
04:55And I want you on Team Ramsay.
05:00Oh, my god.
05:02What?
05:02I will give you my next two picks, two in a row,
05:06if you're willing, Jordan.
05:08Those scallops must have been out of this world.
05:10This is insane.
05:11What the hell is happening?
05:14Would you like to join Team Ramsay?
05:21Chef Ramsay, you made me go viral when I burned my
05:24fingerprints off.
05:25I wouldn't be here if it wasn't for you.
05:26So I got a show out for you.
05:27I'm going Team Ramsay.
05:28Yes!
05:28Whoa!
05:30Whoa!
05:31Whoa!
05:32I'm just hoping Chef Arrington doesn't hold this against me.
05:36But Chef Ramsay is the ultimate teacher of food.
05:39I want to impress him.
05:40I want to learn from him.
05:41I got to go with the goat.
05:43Fine.
05:44Jordan, I just hope you don't regret that later.
05:47He won't.
05:47OK, fine, fine, fine.
05:49OK, so my first pick of two, I'm going to go with Ari.
05:58Wait, wait, Ari, one more thing.
06:00Don't listen to him.
06:01I'm joking.
06:01I'm joking.
06:02Don't listen to him.
06:03Please do not listen to this man.
06:05My fourth choice is going to be Alexandra.
06:11I was fourth pick.
06:12I'm so clumsy, I would always get picked last for kickballs.
06:16Yeah, I'm like, and here we are.
06:17Isaiah.
06:19Welcome, man.
06:20My fourth selection is Nicole.
06:25Wow.
06:27Last pick for Team Blaze is Matt.
06:33Wow.
06:34Come on, man.
06:35Let's go.
06:36Wow.
06:38So, two phenomenal chefs left.
06:41I can't believe what's going on right now.
06:43I am being picked close to last.
06:46The last member of Team Arrington, I'm going to go with Mata.
06:53To the top, baby.
06:56Do you know what?
06:56Now I have something to prove, and I'm coming.
06:59Wendy, welcome to Team Ramsey.
07:01Thank you so much.
07:04Just look at Team Ramsey.
07:05Just look at the strength, the finesse,
07:08the determination, the grit.
07:09I think it needs glasses, Chef.
07:11I'm telling you.
07:13Well, listen.
07:15Right now, it's time for your very first challenge.
07:19Whoo!
07:20Whoo!
07:21Yes.
07:22You're all going to be making something that you've
07:23all made a hundred times over.
07:27An all-American burger.
07:33I can do this in my sleep.
07:35Burgers are my biggest seller on my menu.
07:37Let's go.
07:38But listen, not just any burger.
07:40It's time to make an amazing smash burger.
07:43Just use Mata's biceps to smash all our burgers.
07:47Oh, Mata smash.
07:47We got this.
07:50But it's going to be next level.
07:52That's why you're here.
07:53Team Ramsey, there's more good news.
07:55As the reigning champ and the last to pick in the draft,
08:00we are starting right where we belong in the top-level kitchen.
08:05Whoo!
08:06Oh, my goodness.
08:07Let's go, baby.
08:08I had second pick.
08:10So that means we get to start in the middle kitchen.
08:13Whoo!
08:14Ooh!
08:15Let's kick it off in the basement, Team Blaze.
08:17Are you ready?
08:18Yes, Chef!
08:19All of you, head to the elevator.
08:21I'll see you up there shortly.
08:22Well done.
08:23Thank you, Chef.
08:24Let's all jump on Mata's back.
08:26Good luck.
08:27Whoo!
08:27You spent so much time in the basement, no?
08:29I live down there.
08:30No, no, I just...
08:31Thank you for Jordan, by the way.
08:33I cannot believe you took him.
08:34Are you kidding me?
08:35He hijacked me last year.
08:36You guys are arguing like it's Michael Jordan.
08:38No, yeah.
08:39I mean, all's fair in love and cooking.
08:40I just love how he went viral for burning
08:42his fingerprints off, so good luck.
08:48We're starting at the top, baby,
08:50and we're staying at the top.
08:54Feels good to be back here, baby.
08:56Right here, baby.
08:58Home sweet home.
08:59What's up, baby?
09:00How you doing?
09:01Whoo!
09:05Whoo!
09:05Whoo!
09:07Let's go!
09:08Yeah!
09:08These are cute.
09:10Of course, it would be nice to be in the top,
09:12but, hey, at least we're not in the bottom.
09:14Good luck, Team Blaze.
09:15Have fun down there.
09:19Come on, baby!
09:20Whoo!
09:20Let's go!
09:21Let's go!
09:22Okay.
09:23God, I hate this place so much.
09:25It's brutal, it's a little bit rusty.
09:27Welcome to Team Blaze, baby.
09:29The hardest thing is the ingredients are gonna be bad,
09:31the grab's gonna be rough.
09:32I have no idea what to expect right now.
09:34Time to make it official, guys.
09:37I don't want to say it, but it could be a third-time loser.
09:40First-time winner.
09:42There he is.
09:43Yes!
09:44Let's go, Seth!
09:45Come on, baby!
09:46Let's go!
09:48How we doing, everyone?
09:49Team Blaze all the way.
09:50You know, I came here with that mindset.
09:51I manifested it, and I'm here.
09:53So I'm ready to take Team Blaze to the end.
09:55I am so pumped up to be your mentor.
09:58No one goes home today.
09:59Yes, Seth.
10:00Hey, go.
10:03Let's go!
10:07Let's go!
10:09Let's go!
10:10Let's go!
10:11Let's go!
10:11Let's go!
10:12Let's go!
10:12Let's go!
10:12Were you surprised I picked you guys?
10:13Nope, I knew it.
10:14I was already walking up before you said it, yeah.
10:16Here we go!
10:17Here we go!
10:18Ramsey!
10:19Ramsey!
10:20Ramsey!
10:20Ramsey!
10:21Let's go!
10:22Go!
10:22Yeah!
10:22Let's go!
10:23Let's go!
10:24Let's go!
10:25Let's go!
10:26Oh, man, we're on the top level.
10:28We have first grab.
10:29I have Chef Gordon Ramsey standing right in front of me.
10:32I'm ready to cook, Seth.
10:33You ready?
10:33I'm ready.
10:34Let's go.
10:34And I'm looking at him like, ah!
10:37Platform is on the move.
10:40You got the first pick.
10:42Here we go.
10:43Three, two, one!
10:45Let's go!
10:47Look at all that.
10:48Turkey, venison, salmon.
10:50I'm on the top floor.
10:51I have to make a smart grab.
10:52And the first thing I see, lamb.
10:56And then right next to it, I see feta.
10:58Oh, beer, a match made in heaven.
11:00Peanut butter and jelly.
11:02Look at the brisket.
11:03With the brisket, I can make the perfect smash burger.
11:06Oh, yes!
11:07I cook those on the food truck.
11:09It's in the bag.
11:10Five, four, three, two, one.
11:14Go!
11:15Go, go, go!
11:16Well done.
11:17When that light changes green, you go.
11:20Yes, Chef.
11:20Yes, Chef.
11:22Go!
11:25Layers of flavor.
11:26Let's go.
11:28Grab your ingredients.
11:29Grab what you need.
11:30Wow.
11:31Dry-aged beef, I'm grabbing the beef.
11:33Saw some Monterey Jack.
11:34Saw a brioche.
11:35I said, boom.
11:35I'm making sure that burger's top dish
11:37or I'll send myself home.
11:39Grab a protein, build around it.
11:40Ostrich.
11:41Ostrich.
11:4110 seconds, guys.
11:4210 seconds.
11:43Salmon, no plant-based.
11:44Hell no!
11:45I see turkey, boom, like a spider monkey out there
11:49just grabbing that protein out of thin air.
11:51Everyone have a bun?
11:52Have a bun.
11:52Does everyone have a bun?
11:53Everyone have a protein?
11:54Yes, Chef.
11:55Yes, Chef.
11:56All right, back to your station.
11:57Organize yourself.
11:57You're moving.
11:58I see it, baby.
12:00Let's go.
12:00There it is.
12:02OK, what do we got?
12:03That platform is a ravage.
12:05No.
12:06I panicked.
12:06I got salmon, raspberries.
12:08Now all I got to do is figure out what to do with these ingredients
12:11that are third choices.
12:12Uh, no pickles, no pickles, no pickles.
12:15The only protein ingredient I see is plant-based.
12:18Oh.
12:19Good job.
12:20I have never cooked with plant-based meat before.
12:23Grab as many things as you can that are going to add flavor to the dish.
12:26We are just going crazy for the scraps.
12:30Three, two, one.
12:31Guys, you got anything?
12:32You got anything?
12:33You can use it if you can reach it, Matt.
12:36You got everything?
12:36Holy shenanigans.
12:37Your 25 minutes.
12:39Oh, my God, I did get popcorn.
12:40Starts now.
12:41It's time to get out of here.
12:42Get out of the basement, OK?
12:43Best dish has to come out of this kitchen.
12:45Let's get to the top floor, guys.
12:47I got short rib.
12:49Huh?
12:49I got short rib.
12:50Did he really?
12:51Yeah.
12:51Short rib, how the heck did this make it to the basement?
12:55I expected a can of cat food or something.
12:58Lucky me, this might save my ass.
13:01I'm pumped now, man.
13:02We're getting out of this basement.
13:05Top kitchen, I expect the next level burgers.
13:09Gordon, are you kicking yourself for not picking me?
13:10Do you want to come up a level?
13:12You're up.
13:13Oh, my God.
13:13Have a save with my girl.
13:14Come on, now.
13:16Christina, my second pick.
13:18I'm honored, chef.
13:19I'm honored.
13:20Are you kidding me?
13:21What protein did you grab?
13:23I grabbed sirloin.
13:24Awesome, awesome, awesome.
13:25How are we feeling, Ari?
13:26I'm feeling so good.
13:27I've got ostrich meat, and I've put a little butter in there
13:30because ostrich meat is very lean.
13:32It's really smart.
13:32Yes.
13:33Make sure you're watching your heat, right?
13:35You want hot, but not too hot.
13:37These babies get hot hot.
13:42Chef?
13:43Chef?
13:43Oh, my God.
13:45Be careful, I said.
13:46Be careful.
13:47Ari's station's on fire.
13:48Please, let's go.
13:49Let's go.
13:50Control your things, people.
13:53Guys, we are on fire in here.
13:55Some of us, quite literally.
14:03I'm not a firefighter.
14:04I'm a chef.
14:05I got this, baby.
14:06I'm not going to let a little fire come in between me
14:08and my big win.
14:10It wouldn't be me if there wasn't a little bit of drama
14:13in the kitchen.
14:13I'm not going to let a little fire get in my way.
14:16It's still going.
14:17You just got to let it burn, baby.
14:18Usher.
14:20Oh, this knife is dull.
14:23OK, Matty, how are we doing?
14:25How are you doing, Chef?
14:25OK.
14:26I'm feeling good, man.
14:26I got salmon.
14:27Salmon.
14:28So I'm working on a salmon burger.
14:29I haven't cooked a salmon burger.
14:30I haven't eaten a salmon burger.
14:31And now here in the basement, I got to do my best
14:33to make the best salmon burger I've never had.
14:35Got the raspberries, the harissa, the anchovies,
14:37and the garlic.
14:37Going to make a sauce with that.
14:38OK.
14:42Raspberry, salmon, harissa.
14:43OK, so salmon burger, some sort of fun, some condiment.
14:48Dr. Seuss couldn't write that as a list of ingredients.
14:51Are you doing one patty or two?
14:53We're going to see where we go.
14:54I'm nervous because this is a lot of stuff
14:55I've never worked with before.
14:57Salmon, harissa, and these raspberries.
14:59Stuff that you wouldn't really think to put together,
15:00but you got to try to make some magic down in the basement.
15:03Whoa.
15:04Nicole.
15:05Grabbed a plant-based.
15:06Never cooked anything vegan, but we're going to spice this up
15:09and make sure it's nice and tasty.
15:10I've never worked with plant-based protein like that before.
15:13I don't know how it's going to hold together,
15:15but it looks like red meat, and so I think it can't be
15:17that much different, right?
15:19It's a great idea, so just keep moving along with that idea.
15:23Flour, flour, flour.
15:25Let's focus and stay grounded, baby.
15:27Easy, just like the food truck.
15:29Jordan, I'm glad you made the switch.
15:31Thank you, Chef.
15:32I appreciate the opportunity.
15:33I won't let you know.
15:34What do you grab?
15:34So we're basically going to do a Asian-inspired
15:37banh mi-style burger.
15:38We got some ground pork.
15:39We're going to get our beautiful Asian flavors in there.
15:42This day could not be going any better.
15:44I'm in the top kitchen.
15:46Chef Ramsay fought for me.
15:48That means the world to me.
15:49I need to show him that I'm ready to put up a fight.
15:51How y'all feeling, man?
15:52Feeling good, man.
15:53Good, good, good, good, good, good, good, good, good.
15:5520 minutes to go.
15:57What goes well with a burger?
15:59Potatoes.
16:00Fries.
16:00Fries, that's right.
16:02Team Ramsay, it's time for the mid-round drop.
16:05Guys, all of you, grab a basket.
16:07I need something fried.
16:10Grab a basket.
16:11I need potatoes right now.
16:12Oh, my god.
16:13All I see are vegetables.
16:15It could be fried jalapenos.
16:17There's asparagus here.
16:18Carrots.
16:18First thing I see is a carrot.
16:20I have never had a carrot fry personally,
16:22but I've never made a banh mi smash burger before either.
16:25I think we are about to stand out right now.
16:28You ever done fried carrots?
16:29Nah, mother.
16:31I see that platform is on the move.
16:33Grab one basket for your fried veg side.
16:35All right, I'm going to make something crispy
16:37to accompany this awesome burger that I'm making.
16:39I see some green beans.
16:40Oh, boom.
16:41Temporal green beans.
16:42Perfect.
16:46All right, here we go, guys.
16:47Mid-round drop.
16:49You have to grab a vegetable and fry it up.
16:52You need a fried vegetable side.
16:54I grab an eggplant.
16:56I already got a plant-based burger.
16:58You can grab whatever you want there.
17:00This is too many vegetables.
17:02Five seconds left.
17:03Sorry to all the vegans.
17:07Oh, here we go.
17:08So you got a smash burger that now needs a fried vegetable.
17:12Okay, Matt, what did we grab in the mid-round?
17:14I got some zucchini.
17:15Do you feel good about the zucchini?
17:16I do feel good about the zucchini.
17:17Okay, what are you going to do with it?
17:18I'm going to fry it with a little bit of seasoning,
17:20get a little bit of breadcrumbs on there.
17:21Okay.
17:21It's going to be real delicious with that sauce.
17:22Okay, so you're going to go a little bit of flour, egg wash, breadcrumbs?
17:27Okay, got it.
17:28Zucchini chips need a nice sauce with them.
17:30I really just hope that all these flavors go together well.
17:33I think we're going to have pretty cool, versatile burgers down here.
17:36Yes, we are.
17:3910 minutes gone, 15 minutes to go.
17:42Chris, you shaped the paddage, yes?
17:43Which ones?
17:44You shaped them, right?
17:45Not yet, chef.
17:46You were my first pick for a reason.
17:48I saw some greatness across those auditions.
17:50Well, do, chef.
17:51Don't overcomplicate it.
17:52No more salt in there, yes?
17:53Yes, chef.
17:53This brisket is on point.
17:56I mean, it's gold.
17:57It's money.
17:58This is the money flavor.
18:00Look how beautiful that is.
18:02Salt and pepper.
18:03It's game time, baby.
18:05Time is going, okay?
18:0612 minutes to go.
18:08Heard.
18:09Has anyone got their burgers going yet?
18:10Not yet.
18:11I'm about to.
18:13About to get real smoky up in this grill.
18:16Now, listen, I know you guys are challenged here in the basement.
18:19You don't have the right cans.
18:21We might not have the best presses, all right?
18:23But we have to make it happen, okay?
18:26Angela, so we want to really make sure we press that down, right?
18:30All right, Nicole, how are we doing with the plant-based burger over here?
18:32It was sticking.
18:33Do you have a little oil on there?
18:35I'm freaking out.
18:36The whole plant-based meat is sticking to my burger press.
18:40It's not looking good.
18:41It's not looking good?
18:42They're not staying together.
18:44Okay.
18:44So I'm scared to flip.
18:45I'm trying to get the patty off, and it's just crumbling like taco meat.
18:49Oh, no.
18:51Mine aren't sticking together.
18:53Oh, this is not good.
18:55What?
18:55Frick.
18:57I think it's burnt.
18:58I'm trying to get the patty off, and it's just crumbling like taco meat.
19:03I think that's burnt, and I think here you can reform it, okay?
19:06I just feel like nothing was really coming together.
19:08I should have put an egg or something to bind in it.
19:11And just get it off.
19:12Let it rest.
19:13You lose a little bit, it's okay.
19:14I have a sauce that I'm really proud of, which I hope gives me brownie points.
19:18So, hopefully it's enough.
19:21Ten minutes to go.
19:22I will not want to lose.
19:24Let's go.
19:25Right now, Isaiah, this is what you smash now, right, man?
19:27Yes.
19:28Let's go, let's go.
19:32All right, time to smash.
19:36Let's go, guys.
19:37Let's go.
19:40Smash burger, right?
19:41Smash patty.
19:42Keep going.
19:42Big push.
19:43Yes, chef.
19:44So, you know, you got this, girl.
19:46Smash it.
19:47Smash, smash.
19:47Big smash.
19:49Feeling good?
19:50Yes, feeling good, chef.
19:51Feeling strong?
19:52Yes.
19:53I see that.
19:53We are strong.
19:54We are strong.
19:55Quite literally, chef.
20:00You okay, Vaughn?
20:01Yes, chef.
20:02Guys, we are on fire in here.
20:04Be careful.
20:04Don't touch it.
20:05Don't touch it.
20:06Be careful.
20:08Vaughn's smashing the burger.
20:09His whole arm's on fire, and he's just like,
20:11I don't give a .
20:12Oh, okay, Vaughn, you go.
20:15Good?
20:15Yes, chef.
20:16Good?
20:16Yes, chef.
20:17I'm doing great.
20:19Seven minutes to go, guys.
20:20Yes.
20:20How are we doing?
20:21A little good, yeah?
20:22Now you can see underneath there.
20:23Now you can see beautifully.
20:25Nice and gentle.
20:26Back over.
20:27There you go.
20:27Good.
20:28Thank you, chef.
20:28Perfect.
20:29My pork patties are looking great.
20:31Oh, my God.
20:32Beautiful.
20:33We're going to do an Asian glaze.
20:35This thing is going to come together incredible.
20:37Let's go, guys.
20:38Thank you, chef.
20:38Crisp.
20:39Don't over-salt it.
20:40Don't destroy that.
20:41All right, guys, it's breaking up.
20:42It's breaking up.
20:43Chef, I'm going to put it back together.
20:44So I start struggling with this smashed burger as I'm cooking it.
20:47When I put the weight on top of it, it's just sticking to the weight.
20:50My burger's not working out right now.
20:53This is not what I expected.
20:55I'm going to put it and pop it in the oven.
20:56That's where it's going to come back together.
20:58Yeah.
21:00Four minutes left, guys.
21:01I don't like the shape of that one, so I'm making another one that's a little bit bigger.
21:04I also want you to breathe.
21:05Yes, chef.
21:05Okay.
21:06You're doing great.
21:07How are we feeling, Ari?
21:08Good.
21:08I am loving what I did with this ostrich.
21:10Nice amount of sauce on your burger.
21:11Aioli is great.
21:13I've made ostrich burgers many, many times.
21:15I'm just trying to take my time and cook it properly.
21:18Set yourself up for success, team.
21:20Yes, chef.
21:21Nice looking green beans, Vaughn.
21:23Good job.
21:23Christina, you got this, girl.
21:25Yep.
21:25Don't cook nervous.
21:26You handle pressure in that ICU unit.
21:29Shh, that's for sure.
21:30You know what I mean?
21:30You got this.
21:31I'm only cooking one burger patty.
21:34Everyone else has two or three patties.
21:36I'm hoping that I didn't make a bad decision.
21:39Come on, guys.
21:39Big push.
21:40Yes, chef.
21:41Act like you want it.
21:44It's time to get out of the basement, okay?
21:46Yes, chef.
21:47I don't want to see anyone in that elimination cook.
21:49Three minutes left.
21:50Three minutes.
21:51That's bad, bro.
21:52That's trash.
21:53And you have sauce somewhere?
21:54I'm working on it right now.
21:55This one is horrible.
21:56I'm trying to make a new one, chef.
21:57A new one.
21:58Okay.
21:58Same ingredient.
21:59No worries.
21:59A little bit different process.
22:00Listen, we're running out of time, okay?
22:01Yes, sir.
22:02My biggest challenge right now is this sauce I'm trying to make, and it does not taste
22:05good.
22:06I don't know if raspberries are the right thing, but it's too late now.
22:09I got to do whatever I can to make this as good as I can with what I got.
22:12Okay, Zach.
22:13I like the sound of it.
22:14Tell me you're feeling good.
22:15I'm feeling great, chef.
22:16Feeling good about your condiment?
22:17Yes, chef.
22:18Feeling great.
22:18Okay.
22:18Sauce is tasting great.
22:19I'm feeling super confident in my smash burger.
22:22This is what's going to get us out of this basement.
22:24It's only cooking the rim.
22:25Okay.
22:25Well, that's because of the pan.
22:27That's the challenge of being down here.
22:28This basement isn't easy, and it's not supposed to be, okay?
22:31We have to get out of here, Team Blaze.
22:34Yes, chef.
22:35Okay, guys.
22:37Two minutes to go.
22:38Start plating.
22:39Yes.
22:39All right, Chris.
22:40There you go, chef.
22:41That's it.
22:41Bring it back together now.
22:43Yes, chef.
22:43Bring it back together.
22:44So I'm looking at this smash burger, and it's kind of just all over the place.
22:47What the heck just happened?
22:49Take your time, okay?
22:50Take your time.
22:51Take your time.
22:52I want your best, okay?
22:53Should have binded it together with another component.
22:56I'm thinking, what did I just do to myself?
23:01Guys, one minute.
23:02One minute.
23:04Platform's heading down.
23:05Heading to the basement.
23:06Next up is you.
23:07Come on, guys.
23:08Show me why I picked you.
23:09Let's go.
23:10Let's go.
23:10Let's go.
23:13Isaiah, bring it home.
23:14Five pickles, bring it home.
23:16Finesse that.
23:17Ask yourself, is that the best smash burger?
23:19Finesse it.
23:21The platform is here.
23:23The platform's here.
23:24Get it on the platform.
23:24Heard, chef.
23:25Matt, the platform's here.
23:26Yes, chef.
23:27A couple seconds left.
23:29It's on the move soon.
23:30Nice.
23:32Yes.
23:32I feel really good about it.
23:33This place looks good, guys.
23:36Here we go.
23:37Platform's on the move, guys.
23:38Oh, my God.
23:39I'm running out of time.
23:41No plate left behind.
23:42Let's go.
23:43Get those plates up.
23:44Let's go, Mada.
23:45I don't have time to make sure my plate is extra beautiful.
23:49I gotta just go.
23:50Come on, Mada.
23:51Let's go.
23:52Let's go.
23:52Come on.
23:53Mada.
23:54Let's go.
23:55Let's go.
23:56Let's go.
23:57Mada, do not miss that platform.
23:58Go, Mada.
24:04Platform is here.
24:05Let's go.
24:06Get those plates up.
24:07Let's go.
24:07Let's go.
24:08Go, Mada.
24:09Right now.
24:11Go, Mada.
24:12Hurry up.
24:14Good job, Mada.
24:15Please.
24:16I know you're tall.
24:17Good job, Mada.
24:18Please don't do that to me.
24:19You're going to give me a heart attack.
24:20I need you.
24:21I like the pressure.
24:23I'm, like, seven feet tall, man.
24:25But the platform, I'm made for it.
24:29Platform's here.
24:29Let's go.
24:30Go, go, go, go, go.
24:31Ten seconds to go.
24:32Jordan, you gotta go.
24:33It's gotta go, Jordan.
24:34You gotta go.
24:35Get it on there.
24:36Let's go.
24:37Five, four, three, two, one.
24:41Yes.
24:42Whoa.
24:44Whoa.
24:45Whoa.
24:45Let's go, baby.
24:56Look at these beauties.
24:58Wow.
24:59Well done.
25:00Now, be aware.
25:01The chef who's eliminated tonight, their team will not only be down a member, but they'll
25:06be sent down to the basement.
25:08Understood?
25:09Yes.
25:10Naisha, Richard, you ready?
25:11So ready.
25:12Let's start on the top floor.
25:15Okay.
25:16This beauty here is the Wagyu beef.
25:21Mm-mm-mm.
25:22Maybe a little bit overcooked, but this is a real classic rendition of a smash burger.
25:29I loved it.
25:29Cooked beautifully.
25:30Seasoned on point.
25:31I love the idea of the fried pickles as well.
25:33Next up, this was a lamb-inspired smash burger set with marinated feta.
25:39The balance and the saltiness, the brininess coming off the feta cheese is really exciting
25:43to eat against the richness of that lamb.
25:45This was a brisket burger set with fried asparagus.
25:49We had a couple of issues with the coming together of it.
25:54Yeah, this one's a little bit messy on the ice.
25:59For me, I would have pulled back a touch on the salt.
26:02I mean, a lot of salt.
26:04Very, very salty.
26:05There has to be, I mean, there has to be some worse dishes here right now.
26:09This is a pork burger with some fried carrots.
26:14Not easy to do.
26:16Beautiful bacon in there as well.
26:17A really unique take for the fried side item.
26:20This for me is out of the box thinking on a smash burger.
26:23I love the lift, the acidity, and the heat.
26:25The grab was smart on this one.
26:26I just got three incredible compliments from all three mentors.
26:30This could not go any better.
26:32I think we got the top dish.
26:34Absolutely.
26:35This was a Asian-inspired shrimp served with some avocado.
26:40I really appreciate the flavor and the caramelization of the shrimp, right?
26:44A little bit of creaminess coming off the avocado.
26:46The bun for me is a little bit dry.
26:49Is it a smash burger?
26:50That's my only question with this.
26:52Should we move to the basement?
26:53Okay, so we'll start right here where we have a plant-based burger, which fell all the way to the
26:58basement, believe it or not, with a barbecue sauce and crispy eggplant.
27:04It can be challenging grabbing that plant-based meat product and bringing it to life.
27:09That barbecue sauce is delicious, but it's been used so heavily, it just obliterates the palate.
27:16Listen, I drown my nuggets in barbecue sauce, Gordon, so I'm okay with the sauce.
27:21It's a little one-note texturally.
27:23This is our chicken smash burger with a basement-made pineapple and mustard barbecue sauce.
27:31That pink bun looks really, really nice.
27:33Chicken's cooked beautifully.
27:34I love the heat in there as well.
27:36Moving along here, we have salmon with a harissa raspberry condiment.
27:41Being in the basement, I feel like you've really got to try to take a risk, because if you take
27:44that risk, even in the basement, that looks that much better.
27:49This burger is slightly overcooked for me.
27:51It doesn't taste of salmon, and the raspers just don't work.
27:54This was a tough task right here, but raspberry, salmon, and harissa, it sounds weird, tastes kind of weird, too.
28:03Coming up top here, we have a short rib burger with sriracha aioli and chilies and a pretzel bun.
28:10Short rib in the basement.
28:12How did that happen?
28:14What's going on, top floor, middle floor?
28:16Thank you for the gift.
28:17I'm really surprised this was made in the basement.
28:19You have the classic makings of a smash burger, the onion, the cheese, the beef, caramelized.
28:25It's delicious.
28:26Season's on point.
28:27The fried jalapeno on the side, delicious, really good.
28:30Lastly, venison with a little bit of a balsamic glaze and some pickled fennel.
28:35It's cooked beautifully.
28:36It's a tough one.
28:37And it's ingredients that shouldn't really work together, but somehow tonight, you've made them work.
28:41I really enjoy this.
28:42This is beautifully cooked, and I really enjoy the pops of acidity coming from the sauce.
28:47The pomegranate seeds.
28:48Okay.
28:49Shall we move to the middle floor?
28:51Yes, please.
28:51First up, we have a sirloin burger, and this chef used parsnip as their fried vegetable side.
28:59This burger is seasoned beautifully.
29:01It's cooked.
29:02Absolutely spot on.
29:03For me, the parsnip chip was a really money grab.
29:07Here, we have a dry-aged beef burger served with a fried egg and caramelized onions.
29:14On the side, tempura, green beans.
29:16A double stack?
29:18Double stack.
29:19The chef actually weighed the patties out to four ounces individually.
29:24Burger tastes good.
29:26Really on point.
29:26It's amazing how much a burger can get elevated with just simple, beautiful egg fried on top.
29:31The green beans are delicious.
29:32It's a really nice little sort of naughty fry.
29:36Next up, we have a turkey burger.
29:39This is Mediterranean-inspired.
29:41The chef used tahini.
29:43Whether it's the tahini or the olive oil, it definitely leaves a lot of bitterness on the palate.
29:48Next up, we have a veal burger and fried broccolini.
29:52It's a shame, this one, because I was excited about the idea of veal in a burger.
29:56It needs more texture, a little bit more crispiness.
29:58Next up, we have an ostrich burger served with Swiss cheese, and the side is fried cauliflower.
30:10Mine's raw.
30:12Yeah, it's a little undercooked in the center.
30:14Dad, what a shame.
30:15Oddly, it's a little too rare on the inside and a little crispy slash burnt on the outside.
30:21I work with ostrich all the time.
30:23Like, how could this happen to me?
30:25What a shame.
30:26I feel like I let my team down.
30:34Right, well done, all of you.
30:35Have a chat amongst yourselves, because right now, we need a couple of minutes to ourselves.
30:40Excuse us, please.
30:42I just don't want to go back to the basement.
30:43I'm done.
30:44I'm done on the basement.
30:45If your basement continues cooking like that, you're not going to win.
30:48Listen, there's one or two high highs down there.
30:50But let's get low lows.
30:52Where were you when they're putting raspberries with salmon?
30:53What am I supposed to do?
30:55Where's the mentor?
30:55Am I grabbing their ingredients, Gordon?
30:57Yeah, it's all.
30:57That's all that's left.
30:58Sometimes you get raspberries and salmon in a pink bun, and that's how it is.
31:02Outstanding ones.
31:03Short rib burger.
31:04That tasted like the most like a burger you would get at a proper restaurant.
31:07That was a beautiful burger.
31:08Even the pretzel bun worked on it.
31:09Let's move up to the middle floor.
31:11My ostrich must have been running around on the middle floor.
31:13No, it was really raw in the middle.
31:14It was.
31:15The whole station almost nearly burned down to the ground.
31:17Well, that was the amazing thing about it.
31:19It was burnt.
31:20Yeah.
31:20And rare.
31:21I've never seen a burnt tartare before.
31:23Quite an accomplishment.
31:24I was doing cartwheels in here.
31:26I'm about to crawl out of here.
31:27The dry aged beef.
31:29Dry aged beef.
31:29Delicious.
31:30Delicious.
31:30He did the simple things correctly.
31:32Meat, the cheese.
31:33It was easily done.
31:33Threw an egg on it.
31:34That burger for me was the most rounded burger.
31:37Top floor.
31:38How about the pork burger?
31:39How delicious was that?
31:40It was cooked beautifully.
31:41As much as it pains me right now, Gordon, because I want to see some people fall from your floor.
31:45Really, really good.
31:46What about that brisket burger?
31:48This guy was my first pick.
31:50It almost ate more of like a chopped cheese.
31:52Yeah.
31:52He struggled.
31:53Before we started, you hit that mask off.
31:56I watched you do it, and I think you forgot, and you salted it again.
31:59No.
31:59Yeah.
32:01You good?
32:01Yes.
32:02Let's go.
32:03Here they are.
32:04Okay, here they are.
32:05Oh, my God.
32:06Now, before we tell you our decision, which was tough, by the way, there's one more thing
32:12on the line today.
32:14You didn't think we'd forgotten these?
32:17Ooh.
32:18The immunity pin.
32:20These pins are a huge safety net.
32:23If at any point you're nominated for elimination, you can use it to save yourself.
32:29We'll each reward one pin to the chef who earned it across today's challenge.
32:35That doesn't necessarily mean that it's the best burger of the day.
32:39It may mean, did you work the hardest?
32:42Did you have the right composition with that burger?
32:46So the chef who has earned my immunity pin showed poise.
32:53There's just something quite unique about the way you pivot and handle yourself.
32:57This pin goes to Jordan.
33:02Well done.
33:05Thank you, chef.
33:07Congratulations.
33:07Thank you, chef.
33:08Well done.
33:09Really well done.
33:10Good job.
33:11Woo!
33:12Okay, guys.
33:13The chef who will be earning this immunity pin is...
33:20Christina.
33:21Woo!
33:27You earned it, girl.
33:28You earned it.
33:29You're calm under pressure.
33:31You edited along the way.
33:32Yes.
33:33That is coachable.
33:34Yeah, absolutely.
33:35And I'm going to listen to you all the way.
33:38Good job.
33:39Good job, bro.
33:40This chef really thought on their feet, made some great quick decisions, and ended up putting
33:45out a really, really nice, proper smash burger.
33:49I'm going to give my immunity pin to...
33:53Zach.
33:54Woo!
33:56Yes.
33:57Dude.
34:00Immunity pin?
34:00Don't let it go to waste.
34:01We're going to the end, chef.
34:02First round draft pick and the immunity pin?
34:05Yes.
34:06There were a couple of burgers that were real standouts, but only one will earn safety for
34:13their team, and the right to cook in that top kitchen in their next challenge.
34:19The best burger today was cooked by...
34:29Vaughn.
34:30Yes.
34:31Let's go.
34:32Let's go.
34:32Team Nicher.
34:33Let's go.
34:34Let's go.
34:35Let's go.
34:36Yeah.
34:37Eat that, Gordon.
34:38You should have picked me, but I'm glad Nicher picked me, because that's my homegirl.
34:41We're cool over here.
34:44Congratulations, Team Arrington.
34:45Okay, guys.
34:46Team Arrington, you're safe.
34:47Please head back to the lounge.
34:49Kick your feet up.
34:50Relax.
34:51Well done, Vaughn.
34:52Thank you, chef.
34:53There is nothing that can save you from raw meat, except for Vaughn.
35:00Vaughn.
35:00Vaughn.
35:01Vaughn.
35:02Vaughn.
35:02Thank you, Vaughn.
35:03Absolutely.
35:04I got you.
35:05I got you.
35:05Gordon, Richard, you have to choose a member of your team to go into that elimination.
35:11I'm going to start with you, Gordon.
35:13This is really hard.
35:14I mean, really hard.
35:16The person I'm sending into the elimination is Chris.
35:23Chris, you were my first pick in the draft.
35:26Okay?
35:26Prove it once again.
35:28Yes, chef.
35:29I'm going to throw into the elimination against Chris.
35:35Matt, this wasn't your strongest dish, but I think the platform got the best of you.
35:40Upstairs, you'll have all the ingredients that you need to take down Chris.
35:44Take them out.
35:45You have one final opportunity to save yourselves.
35:48Do not hold anything back.
35:51We want you to put a next level spin on another wildly popular dish just like Smashburgers.
35:56A classic fish taco.
35:59You have 25 minutes.
36:00Richard and Gordon will join us after the cook.
36:03Head to the elevator and I'll meet you there.
36:10Let's go.
36:10Let's go.
36:11Team Ramsey.
36:12Come on.
36:13The lion's den.
36:15I got a golden opportunity here.
36:16We got Chef Ramsey's number one pick overall and if we can knock him out, that sets a really
36:21good path for Chef Blaze the rest of the way.
36:22I feel bad for Chef Matt.
36:24My confidence and my level of performance is at a 10 compared to him.
36:29Today, it's his turn to go home.
36:34Let's go.
36:36Okay, guys.
36:37Please, hands on the elevator.
36:40Big dog.
36:40Let's get it.
36:41Let's get it.
36:41Let's go.
36:41Let's go.
36:42Let's go.
36:46We're going to go when it turns green.
36:50Let's go.
36:51Let's go.
36:52Let's go, guys.
36:54Platform stays here the entire time.
36:57My first pick on protein would have been the mahi, but it's okay.
37:00I'm perfectly fine making a cod taco.
37:01What's your plan?
37:03Right now, I've got to saute that and leave it in butter.
37:06That way it doesn't overcook.
37:07Saute?
37:07It's going to be amazing.
37:08Your mahi-mahi?
37:09Yeah.
37:10Yeah, don't forget it's fish, right?
37:11Yeah.
37:11So it doesn't take that much time at all.
37:12No.
37:13You want to start with what it's going to take the longest.
37:17How are you, Anisha?
37:18What's going on?
37:19Working on my jalapeno crema right now, my avocado crema.
37:21How are you preparing your cod?
37:22Black and cod are going to be on the grill or pan.
37:24I haven't fully decided yet.
37:25Nice.
37:25Are you making your own tortillas?
37:27I am making my own tortillas, chef, yes.
37:29Excellent.
37:29Do you feel comfortable with that?
37:30I do.
37:31Good.
37:31Show everyone why you belong in this competition and why you're vying for the title of Next
37:35Level Chef, yes?
37:36Yes, ma'am.
37:37Thank you so much.
37:38You are SoCal man.
37:40Yes.
37:40Right?
37:41Yes, chef.
37:42You mess this up, they're not going to let you back.
37:43No, I'll retire, chef.
37:45I mess this up.
37:45No, come on, man.
37:47You making your own tortillas?
37:49I'm going to try, chef.
37:50If there's time, if not, I can always go back to that platform, chef.
37:53Yeah, don't leave it for the end, okay?
37:54Yes, chef.
37:56You can always wrap them in a napkin, keep them soft.
37:58Yes, chef.
37:58You know what I mean?
37:59You got it, Matt.
38:01Come on, you guys.
38:01The press ain't coming low enough.
38:03These things are this thick.
38:05They're looking like pitas.
38:06I'm wasting a lot of time on these tortillas.
38:08I have to pivot to some store-bought.
38:1015 minutes, guys.
38:1115 minutes.
38:13How am I looking?
38:14How am I looking, bro?
38:14You're looking good, dog.
38:15Yeah?
38:16Just make sure you hit these right, bro.
38:18Execute these tortillas right.
38:20If not, I can use regular tortillas over there.
38:22The bottom of the table.
38:23Dude's pressing more than my chest stays at the gym, bro.
38:26Like, come on.
38:28Calm down.
38:28I'm pressing the tortillas.
38:30They're not coming out right.
38:31They're actually falling apart.
38:32At this point, I'm thinking about pivoting.
38:35I turn around, I look at the platform.
38:38There's no more store-bought tortillas.
38:42What the heck did I just do to myself?
38:44What did I just do?
38:51Oh, you .
38:52This is it.
38:53All my blood, sweat, and tears.
38:54It's crumbling in front of me with the tortilla.
38:56It's done.
38:57But I cannot give up.
38:58I have to plate this dish no matter what happens.
39:02Four minutes left.
39:03Going against Chris, he has the most experience.
39:05He knows what he's doing.
39:06In my head right now, I'm just thinking everything
39:08has to be completely spot on and absolutely perfect
39:11if I have a chance to take him down.
39:12Two minutes left, guys.
39:13Let's start plating.
39:14Here we go.
39:15Here we go.
39:16Okay, Matt.
39:16Dude, Matt's about to win, bro.
39:18Chris.
39:19Yeah.
39:19Are you sure you want to go on this plate?
39:21It's really pretty.
39:22It's going to break if I put it on there.
39:23I already tried to.
39:24How are we at leveling this up?
39:25Next level taco, chef.
39:27There's citrus, there's creaminess.
39:28Everything's done right.
39:30Ten, guys.
39:31Count them down.
39:32Nine.
39:33Eight.
39:33Five.
39:34Seven.
39:35Six.
39:35Come on, Chris.
39:36Squeeze it on top.
39:37Squeeze it on top.
39:39Three.
39:39Two.
39:39Oh, that's nice.
39:43Oh, that's good.
39:48Oh, that's good.
39:49Smells good.
39:51Seriously, fiery cook up here.
39:53First dish, we have a mahi-mahi taco.
39:57This is on a red corn tortilla with citrus salsa.
40:00Well, this is super wet.
40:05Uh, delicious.
40:06I like them.
40:07Smart move for whoever got the mahi-mahi.
40:10It's vibrant.
40:11The downside is the tortilla is wet, and so it's sort of not practical.
40:15It feels a little bit rough around the edges, but kudos to whoever made them, because they do taste delicious.
40:22I love the aromatics and the freshness of the cilantro.
40:26Um, maybe it's missing a little salsa, but I love some of these other crunchy bits.
40:30Next up, we have a pan-roasted cod taco.
40:36This is served with a radicchio slaw.
40:39They don't look like they're handmade tortillas.
40:42That's correct.
40:43The chef pivoted, started with handmade tortillas, and decided to go with the store-bought tortilla.
40:49Right.
40:52Um, a little clunky.
40:53The fish is big.
40:54What I love about this is that you can hold it.
40:57You can handle it like a taco.
40:59Um, let's get one thing absolutely clear.
41:01The fish is beautiful.
41:02The disappointing part for me on these is the bitterness.
41:05There's a radicchio that is such an aftertaste.
41:09I thought it was purple cabbage.
41:11radicchio, man.
41:12Richard, I'm going to start with you.
41:14Which dish are you going to eliminate tonight?
41:16The mahi-mahi, or will it be the cod?
41:20The dish that I'm eliminating is the cod.
41:28Gordon.
41:30The dish I'm eliminating tonight is the cod.
41:38That dish was cooked by Matt.
41:41I've been doing this 18 months.
41:43I never expected to be here.
41:45It was an absolute joy getting to work with you even for the short amount of time.
41:49You should be really proud of your work.
41:50And I can't wait to keep watching your journey on social media.
41:53Thank you, chef.
41:54Well done, bud.
41:57Leaving this early hurts.
41:58I know for a fact I didn't go home because of effort.
42:01I didn't go home because of fighting spirit.
42:03I went home because of the inexperience.
42:04I mean, it sucks.
42:05It hurts.
42:06But I know there's more to go.
42:09Listen, learn from the hurt.
42:11We've all done that in this room.
42:12Dust yourself down and bounce back.
42:15Here's the good news.
42:17You are all one step closer to becoming our next level chef.
42:22But things are about to get more spicy.
42:26Ooh.
42:28Good night, guys.
42:29That was intense.
42:31Good night, guys.
42:31Oh, Chris.
42:33My number one draft.
42:34Stay out of the elimination.
42:36We'll do, chef.
42:38Man.
42:40Next time on Next Level Chef.
42:44It's time to spice things up.
42:46Curry.
42:47Curry isn't my strong suit.
42:48If you're not producing the best dish that you can,
42:52your time could be up.
42:53I want the heat.
42:54I want the whole fire.
42:56Blaze, you good?
42:57No.
42:57I'm not good.
42:58Can you send some ingredients down?
42:59You don't want to be in that elimination cook tonight, right?
43:02Oh, hell no.
43:03What am I going to do?
43:04Lauren, you got to go?
43:05Yes, chef.
43:05Yes, chef.
43:06Lauren is moving.
43:07Go, go.
43:07Come on, Lauren.
43:08Get it.
43:09Go.
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