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00:01Previously on Next Level Chef.
00:05Only one dish today will save their entire team
00:08from elimination.
00:10Isaiah.
00:12Let's go, let's go.
00:14Ari, Lauren, this cook-off is your do or die moment.
00:17The dish that I'm eliminating is the chicken thigh.
00:21Ari.
00:22Home chef kicked butt against a pro chef?
00:26And tonight.
00:27Our kitchen, baby, we bang!
00:30You'll have 30 minutes to create a fish dish
00:32from a tropical island cuisine.
00:35Woo!
00:36Turn the heat up!
00:38Half of it's excellent,
00:39half of it's this weird regurgitated baby food.
00:42The competition is really getting to me.
01:01Let's go!
01:03Woo!
01:03Hi!
01:04Welcome back!
01:05Team Ramsey!
01:06I am loving the energy.
01:08Oh, my goodness me.
01:10Good morning!
01:11Good morning!
01:12How are we feeling?
01:13Amazing!
01:14Now, Team Ramsey, thanks to Isaiah's curry in a hurry,
01:18we are back in that top-level kitchen.
01:21It's cold.
01:22Today, we want you to take us on a trip to paradise.
01:27Ooh!
01:28Because the best meals I've ever eaten are on vacation.
01:31For me, traveling isn't about collecting souvenirs.
01:35It's about collecting taste memories.
01:38Think about the incredible seafood, fruits and vegetables
01:41and spices.
01:43Yes.
01:44It's a chef's dream, isn't it?
01:45Yes.
01:45This challenge couldn't be more me.
01:48I mean, I live on an island, so...
01:50Palm trees, ocean, sand, cocktail.
01:56For today's challenge, you'll have 30 minutes
01:59to create a next-level fish dish...
02:02Let's go, baby.
02:03...inspired by tropical island cuisine.
02:09My family's from Puerto Rico and Dominican Republic,
02:12so I'm like, it's two islands.
02:13I can't go wrong, right?
02:15All right, Team Blaze, thanks to Lauren,
02:17we get to move up to the mid-level kitchen,
02:19but no mid-performances today, okay?
02:22Yes, chef.
02:23Okay, Team Arrington,
02:24do you want to make it out of that basement today?
02:26We're gonna get out of that basement.
02:27Oh, yes, chef.
02:27There's only one way to do that,
02:29and that's to work your way out.
02:31Yes, chef.
02:32Yes, chef.
02:32Right, Team Ramsey,
02:33I'll meet you in that top-level kitchen shortly.
02:36Good luck. Let's go.
02:38Thank you, chef.
02:38We're building.
02:39Let's get it.
02:40Let's get it.
02:41We're out of here.
02:41We're out of here.
02:42We're out of here.
02:42We're out of here.
02:43I'll be waiting for everything you missed.
02:49We're in the top kitchen.
02:50Put your heart on that dish.
02:54Let's go!
02:57Woo!
02:57We're out of here.
02:58We're back!
02:59We're back!
03:01There is still a lot of equipment in that top kitchen
03:04that I don't even know how to begin using.
03:07It's both exciting and intimidating.
03:10High level, high expectations.
03:13Highland buy.
03:15Yes!
03:16Let's do it!
03:19Let's do it!
03:20it's beautiful so happy about this yeah this is freaking awesome the middle kitchen feels like
03:26a vacation vacation from downstairs he double hockey sticks place
03:34shortest ride ever all right all right all right we got it we're not making this our home nope
03:42we're gonna win our way out and we made it out of here once in the same spot we're gonna
03:46make it
03:46out of here again again it's not the blazeman anymore no no it's the niche month
03:55good luck you too chef let's go guys yeah let's go let's go what does tropical vacation mean to you
04:04italy spain coast amazing what is a vacation light fresh light fresh i love it look bloated on the
04:11beach i know exactly right come on one two three all right line up guys good luck
04:20yeah i love it i love the spirit i love the confidence okay middle kitchen we got everything
04:27we need nothing more nothing less yeah but certainly it's better than the base
04:31oh yeah
04:34let's go let's go let's go let's go right how are we feeling great five strong baby power comes in
04:44numbers immunity pin is shining i'm a florida boy we do tropical down in tampa so i'm feeling right at
04:51home with this beachy theme richard gordon welcome back you're out of the basement how's it feel oh it
04:58feels so good oh we're coming up there though no chance god this kitchen is so beautiful let's stay
05:03here chef platform is moving guys let's go let's go three two one let's go wow look at those
05:14oh my goodness me red snapper prawn swordfish tuna sea bream beautiful 15 seconds to go
05:23it is insane your grab dictates everything and it goes by in a blink of an eye guys come on
05:3210 seconds
05:33there's freshmen there please like part of me is like is it really 30 seconds like it feels like
05:39three let's go speed up all right when it's green it's go time oh here goes the stampede
05:54there it is i'm seeing lobster how the hell did the top kitchen not grab this i lucked out on
06:00this
06:00one prawns mackerel fish sticks fish fingers yeah i'm frantic and i'm doing a panic grab oh my gosh oh
06:06my
06:08i got a bunch of arms like grabbing and i'm like they're taking everything all right sweet chili sauce
06:13oh give me the pie juju juice right here that's great if you can grab it it's yours you can
06:18grab
06:18it it's yours okay oh careful careful careful careful careful all right here we go guys go go
06:27the platform is looking scarce not much left down here guys i grabbed the imitation crab sticks and i'm a
06:34little worried because i don't know how well they cook beautiful guys i know it's not a lot make it
06:40work just grab lettuce lotus root right nice chip 30 minutes starts now guys let's go and boy we got
06:49here we want to stay at the top now yes yes sir a little bit one dish baby that's all
06:56we're doing one
06:57dish those colors we're in baja let's take them to mexico right wendy what did you grab i'm doing a
07:04miso
07:05mirin um marinade you've got the mahi mahi i love that and so where are we going with this i'm
07:10kind of
07:11going hawaiian thai honestly okay one time great combination there but i'm going to marinate some cubes
07:15and sear them individually and then do a leek puree with pickled onions i love the idea of a leek
07:21puree uh
07:22well done great grab there by the way five minutes gone five minutes okay go we're gonna win this
07:30all right lauren you almost jumped down on the platform i gotta do what i gotta do to stay in
07:34this competition okay i like that i like the spirit what did you grab over here got my catfish
07:40catfish is kind of a garbage fish to be honest that should have gone down to the basement this is
07:46your
07:46magic weapon right here okay so traditionally you might see gochujang in like a fried rice dish
07:51in a korean fried rice dish gochujang sushi rice catfish this is a very weird combination i'm not
07:59gonna lie get going though on the rice okay rice is on looks like a giant cockroach
08:08okay angela all right what are we doing dominican and lobster thermidor but with prawns i'm just gonna
08:14stick to my roots a dominican creole okay dominican lobster thermidor sounds fantastic yeah that's where
08:19i'm going with it i love this dominican angle here right just some of my favorite food i just
08:24remember going with my dad and literally this man put a scuba diving outfit on and got the lobster
08:29right out of the water and cooked it tell that story with this dish right dominican republic is
08:34paradise the food is great bold sauces and flavors and then rice and we rice by the pounds
08:41we're lacking a little bit of uh like vegetable over here though huh yeah i have no vegetable all right
08:46i don't know what the hell i was thinking honestly sweet chili garlic paste ketchup like really i grab more
08:53condiments and food it's crazy i just don't have no vegetable but i'm gonna make this work
08:59i'm gonna make this work
09:04chef on you're in the basement how did you end up with tuna up top so you know what i
09:09mean i'm gonna
09:10take advantage of that sure i'm thinking i'm gonna do a jerk tuna i never worked with pigeon peas so
09:14i'm thinking about doing maybe a play on a creamy spinach risotto i grabbed that thought was rice and
09:19i looked and it's pigeon peas pigeon peas usually have to soak them overnight or at least a couple
09:24hours and then and then it takes at least about 45 minutes minimum for them to cook down so you're
09:30taking us to jamaica jerk tuna with rice and peas kind of play yes love that love that love that
09:35i'm
09:36gonna figure it the hell out and get the hell out of this basement attention to detail guys
09:41absolutely yes chef let's go
09:46miss christina talk to me what you got i have frozen fish fingers that are still frozen wow how
09:51are you elevating this dish right
09:54how am i going to elevate frozen fish sticks for a tropical vibe without fresh herbs or citrus i mean
10:02frozen fish fingers so challenging i'd never want to work with these this is the first time that i am
10:08truly worried with my ingredients think about it you have no time to stand still my love zero time
10:21christina what's your plan with the frozen fish fingers i'm gonna coat them cornmeal crusted
10:25get a nice crunch nice cornmeal crust yeah they're still frozen so i'm trying to defrost those next to
10:31the heat hopefully so where am i when i'm eating this tropically inspired dish am i by the pool
10:35am i on the beach i'm a beach girl love it love it mata how are we using the imitation
10:41crab
10:41i'm gonna cut them up and then i'm gonna add them in right at the end just to get some
10:45nice color
10:46on them with the sauce wouldn't be my first pick but you ended up with it so show these guys
10:50what
10:50you can do to transform the ingredient right chef yes chef let's go alexandra yes chef talk to me
10:55about your vision um i am going to go for a mackerel i'm gonna score the skin i'm gonna season
11:02it how
11:02is this tropical where are you taking us tropical wise um i don't know you don't know what island is
11:09this gonna be from i don't know you can make one up volcano just popped up an island and that's
11:15that
11:15right there that's where this dish is gonna be served i haven't figured that out yet but i know
11:20i'm gonna have good flavors and i'm gonna take you to some island so what do you need to get
11:23in
11:23there to make it tropical fish stock since i'm doing fish yes chef thank you chef let's go show
11:28the rest of these chefs what you got right chef you looking good yeah baby don't forget to have fun
11:38okay zach this is uh in your wheelhouse huh yeah yeah yeah i'm feeling pretty good i'm gonna do a
11:43butter poached lobster i'm gonna make a sweet potato coconut kind of puree with a chorizo with breadcrumbs
11:48you've lived in the caribbean and currently on hawaii right yes chef so are we leaning
11:53more towards caribbean or hawaii here um probably like a more modern twist in um hawaii i love it i
11:59love it okay listen i gotta put my money on zach you live on maui and you've lived in the
12:05caribbean
12:05and it's a fish related challenge i have to beat gordon today and i think zach's the guy that's going
12:12to
12:12get us to get us to the top guys we're 10 minutes down with 20 minutes to go all right
12:19focus on the
12:20person and gab right gabby what'd you grab i have this swordfish you've got a great fish it's on every
12:25menu in the tropical islands right don't forget swordfish can be served pink i've cooked swordfish
12:29before i fly fish girls and brown trout some rainbows who taught you to fly fish from an early age
12:36that would
12:36be my dad yeah yeah we both just love it no i love that i mean i do the same
12:40exactly with my daughter
12:40and that's my go-to happy place where we disappear and just literally catch these wild brown trout yes
12:47chef if you ever want to fish right i am there we could go on a little trip together fish
12:52have a beer
12:53grill some swordfish i would be a great fishing partner chef ramsey just focus on cooking that
12:59so i'm gonna focus on my marinade and making this beautiful and i want to fry this make some beautiful
13:04uh yucca chips exactly i don't know i'm hoping for a mid-round drop to really elevate this flavor
13:09fingers crossed let's go guys keep working keep working keep moving let's get it come on
13:14team ramsey it's time for the mid-round drop yes these dishes need more color let's go oh yes baby
13:20a tropical fair yes baby let's go oh my god 10 seconds coconut coconut milk guys oh my gosh the
13:29mid-round drops are always a real curveball grab just grab grab well done i grab a papaya and coconut
13:40cream i was hoping to grab a coconut milk but grab the coconut cream oh that was a mistake
13:49okay everyone listen what goes with the island seafood the platform is here for your mid-round
13:54drop you have to grab a tropical fruit and incorporate it into your dish we've got some
14:00tropical fruits baby i see some kumquats those are mine pineapple juice fantastic this dish is going to
14:07be amazing coconut cream some of you need anybody see like a plantain no i don't know what's happening
14:13right now but i didn't even see anything i wanted like i scanned it i was like pineapple so then
14:19i grab a
14:20pineapple and freaking coconut oh got it all right back to your station platform's on the move guys
14:28these plates need color yes sir i see half of a papaya and i'm like i'm snatching this i know
14:37that it's
14:37going to add a good flavor to my food grab grab grab got mango seed grab ingredients there you go
14:42don't
14:42be so dainty guys get in there find your way out of this basement 15 minutes to go
14:48ayayayayay pineapple rings george what do you grab second time round where uh we got some star fruit
14:54which is beautiful some coconut coconut milk pineapple love that calm nice and calm
15:01wendy what did you grab second time round papaya good job wendy look at me um you got leaks in
15:10the pan
15:10but look at me look at me the gases need on i was moving so quickly that i didn't even
15:17notice that my
15:17fire went out you got no gas on okay so you're focusing on the wrong thing at the moment i
15:24never
15:25thought seeing water not boil would make me so sad if you're gonna do a puree but we've got to
15:30cook with
15:30gas okay you gotta focus now right yes please okay let's go bring this back together i'm gonna have to
15:37forget about the leak puree wendy pull it together an island inspired fish dish you're telling your own
15:45story too behind right behind right behind it really helps connect you to the dish oh she's
15:51fishy and coconutty and she is good all right angela did you grab anything that is uh gonna benefit you
15:56here grab coconut and pineapple so i'm gonna add a sweet sauce on top of it got it so you
16:00have uh
16:02garlic prawns and then the garnish is going to be a pineapple salsa yeah got it all right
16:10i'm worried for angela we're on the mid-level so i don't expect a basement level draw from a mid
16:17-level
16:17platform drop man i just want some rice i want some rice with it lauren beat me to the rice
16:22i want her
16:23to just kind of wake up douse your head in some cold water come back up angela you're here it's
16:28next
16:28level chef you don't want to go home it's time to get moving absolute insanity right now it's not bad
16:34you're you're you're so poised right now it's concerning me that you're so calm hey i'm working
16:38with what i got
16:44really focus on these prawns because we have a minimal amount of ingredients let's just make
16:48sure we're focusing on them okay yes chef all right 10 minutes to go we're gonna bring it let's
16:54get to the top four guys let's go okay yes chef all right nicole so i was gonna fry this
17:02one and
17:02do this one in the pan is that okay i worked on a tilapia farm at some point so i
17:06know a little bit
17:06about the fish that's amazing just make sure you got the coconut all the way around it and then go
17:10ahead and fry one we are gonna do something very crazy and you're gonna serve this the whole tail
17:16right now i'm gonna do half chef half out of the tail half out of the tail okay i like
17:21it i know where
17:21you're going chef just bring the flavor right heard that chef uh the chorizo is the ingredient here
17:26that i think it can be magical for you right is this a chorizo crumb yes dude okay let's go
17:31let's get to
17:31the top chef plays he's a great mentor to me he gives exactly the guidance that i need to
17:36stay comfortable and stuff you know gordon and aisha are both known for their butter poached lobster
17:40so uh make sure it's delicious right i want to hang out with him at a pub you know we
17:46can become bffs
17:47i know you you're fine dining chef your plates are gorgeous and beautiful thank you let's just
17:51bring the flavor okay yes chef heard come on guys we got this do not overcook that tuna
18:01take seconds to cook that are you slicing your fish no it's no wrong answer i did not but you
18:09just got to be sure yes chef right control we're in control yeah you're in control you're in the
18:15driver's seat i'm right on the beach with a nice rum punch in jamaica right now so absolutely in a
18:19red
18:19stripe who's in the driver's seat me let's go turn the heat up guys i need you to cook with
18:26all of your
18:27heart get creative what do you have in your pen here uh chilies garlic ginger coconut rum i already
18:34feel like i'm in the tropics i wish i had some citrus let's not wish i know let's only make
18:38a reality
18:39it's not easy working with fish fingers and not fresh ingredients right this is a michelin star fish
18:44finger right when you're planning to drop your fish uh right now organize yourself take a beat take a breath
18:52right and make sure when you drop that fish that nothing else is going through your mind to impede
18:57your vision i have not cooked mackerel before but i knew by looking at it that this fish was going
19:03to
19:03cook quickly i gotta say i'm worried about alexandra mackerel is one of the toughest fish to cook with
19:08alexandra's never used it my chips christina with frozen fish fingers i just hope one of these chefs
19:16has what it takes to get me out of this basement three minutes to go not surprising there we go
19:27boom
19:27i'm going to get those nice crisscross marks on there yes yes chef can i get a taste test on
19:33here real
19:33quick yeah so what's that for in here i want to dot that around the plate just to like dip
19:37the fish in
19:37i'm really confident in this coconut sauce i think it's got a great flavor to it just kind of like
19:42on
19:42the plate is like a dressing you know okay nice that's more salt that's right it needs salt taste
19:46taste taste a lot going on there jordan but start working out yeah chef yes chef right wendy we're
19:50gonna go girl we're gonna change gear yes yes chef i'm definitely concerned for my sauce i know
19:56that there needs to be more balance which is what the leak puree was going to do for me the
20:00leaks
20:01have gone right because we're yeah we're in trouble there okay start thinking about the plating
20:07start plating guys two minutes left bring those visions together now right the platform starts
20:13down here you're gonna have no time for editing make it nice make it nice keep loving your heart
20:21really think about what this looks like on the plate does it look like it tastes delicious is there
20:29enough when the judge goes in there with that one biter they're gonna get all of the flavor here
20:34let's go 60 seconds to go platform is moving guys that's it give it some room to breathe gabby let
20:41it breathe move move let's go guys 30 seconds
20:50you got ingredients make magic platform is here come on guys come on platform's here it's not waiting
20:58for anyone mata get on the platform nice guys hell yeah let's go hands in platform is here all right
21:10let's go guys let's go back get there get there dude get there dude
21:23let's go guys come on come on come on come on come on wendy you're on fire there oh wendy
21:30leave it
21:30leave focus folks just focus the only fish that i had to play has caught on fire i have to
21:36get something
21:37on that dish you got no other fish no these are perfect get it on there get it on there
21:42now i am
21:46mortified wendy how do you get on fire i don't care about the foo-foo wendy you gotta go gotta
21:55go gotta go gotta go gotta go gotta go
21:59man wendy what happened fire the fire was just in the wrong place you're on fire for all the wrong
22:07reasons what happened i think the competition is like really kind of getting to me bloody hell
22:29already i'm feeling transported i haven't even started to taste them yet beautiful did we descend
22:34upon that tropical island yes well done let's start on the top floor this is sea bream sat on a
22:42salsa a sort of coconut mint with fried purple potatoes please
22:51fish is absolutely stunning but it finishes kind of sweet on the back end which i don't think it needs
22:57the fish and the salsa underneath work really really well and then you get over into this
23:01weird regurgitated baby food sauce half of it's excellent half of it's as weird as can be
23:08oh regurgitated baby food oh my god this is a barramundi with a dragon fruit salsa couscous
23:17and some pomegranate seeds fish is cooked absolutely beautifully it's glistening it's incredible fish is
23:24just exceptional and the dragon fruit salsa absolute hand in glove yeah the dragon fruit salsa i love just the
23:30color of it it adds a lot of nice freshness to it sadly the rest of the dish kind of
23:34one note
23:35this is a swordfish it was marinated on the serve with a little salsa beautiful beautiful
23:44the quadrilage of the grill this is cooked absolutely perfectly it's got amazing crunch coming
23:49off this sort of cassava chip yeah it's got finesse that's what i love about this dish
23:55uh red snapper and a nice sort of caribbean flare salsa fish is cooked beautifully the bright notes coming
24:03off the salsa is incredible the proportions of the presentation are off but the flavors work really
24:09really well so this is a mahi-mahi it was marinated in miso paste then underneath that is a coconut
24:16uh
24:17sauce slightly minimalistic it tastes a little bit more like like a smoothie than it does a fish dish to
24:24be honest the sauce itself is it's really cloying it's really sweet the dish is way too sweet i wish
24:31the
24:32leek puree had made the plate a sort of earthiness to get rid of that sweetness it's a great shame
24:39i just knew i could do so much better it's like a combination of letting myself and chef ramsey down
24:49shall we move to the middle floor we'll start over here this is a butter poached lobster with a chorizo
24:57sabayon well lobster's cooked absolutely to utter perfection well done there's a sweetness coming
25:04off of this dish that's really quite lovely uh the presentation reminds me of this sort of fine dining
25:09moment this chef made a coconut crusted tilapia with an island inspired succotash and some pickled ginger
25:18salad yeah the hero is the tilapia it tastes delicious i would say the fish is cooked beautifully
25:24it's good over here we have fried catfish with a gochichang rice and some pickled kumquats carrots and
25:32shizu beautiful citrus nose coming off of the kumquat catfish is cooked lovely i think the only
25:38weird bit here is the rice it's like a collision of two islands
25:43this is a chili garlic grilled prawn with a pineapple salsa the prawn themselves are seasoned really really
25:51well i love the spice it's just lacking like the next one or two ingredients there's a ton of chili
25:56right on my palate and it's searching to go somewhere some beautiful fresh herbs could really liven this
26:02dish up it's almost like the grab was the dysfunctional part of this dish because it's short on ingredients
26:09i would like a vacation a long one away from the grab shall we uh move to the basement with
26:18you
26:19naisha please cannot wait please wow so first up this chef is taking us to jamaica by way of a
26:27jerk
26:27spice tuna sort of legume salad a play on rice and peas uh with a beautiful uh tropical salsa over
26:34top wow
26:35it's the type of thing that i would put on one of my menus to be honest i love the
26:39spice blend on the
26:40tuna the legumes are a bit salty the bravado sticking jerk seasoning on a tuna smart cooking
26:48so i'm hearing chef ramsey say smart and i'm like yeah duh it's me you should have picked me but
26:54you
26:54did it so team arrington all the way next up we are going to southeast asia the chef has imitation
27:00crab
27:01ooh imitation crab my favorite said no one ever it's another kudos to getting yourself out of that
27:08basement because it's very clever next up we have a mackerel this is served with rice and fried okra
27:16the sauce is made of yuzu and scotch bonnet sadly the mackerel's overcooked here rice a little bit
27:22bland they need something lively this reminds me of when you're on vacation you get room service and
27:26you got to call downstairs and ask for a refund next up we have frozen fish fingers wow oh god
27:37like please just don't spit them out this is served with a papaya salsa and a purple sweet potato chip
27:43sort of taking you to poolside wow kudos for the creativity this looks like it's on a menu poolside the
27:50salsa is super tasty yeah i think a great job to sort of transform an ingredient that's generally
27:55underwhelming what a tasting all of you please excuse us thank you
28:01that is that regurgitated baby food
28:06should we start uh with my floor the top floor yes let's do it um sea bream the fish was
28:11cooked
28:11beautifully but the texture of the sauce then the sweetness you couldn't eat that whole dish could
28:15you no my my what a downfall i mean that was uh yeah oh my gosh what happened up there
28:21i mean i
28:22think this individual panicked they'd forgotten the leaks it was not pleasant never want to taste
28:27that dish again how you feeling can you keep it together just focus
28:33um middle floor the lobster was incredible it was just cooked perfectly yeah that for me is the one
28:39treat whilst you're on vacation i was just like where are we going right i picture the beach the tiki
28:43torches but what was the essence what island were we on well i mean i think to me it's it's
28:48it's hawaiian
28:49the prawns you got one one hero one zero i mean yeah the prawns just needed something else i couldn't
28:55even identify what they were they were so covered in sort of gunk basement my eyes were drawn to that
29:01jerk seasoning tuna that was beautiful jerk tuna with a play on rice and peas that is vision and this
29:08person executed it what happened with the mackerel the chef with the mackerel didn't have a good vision
29:13from the beginning it was really oily and plain yeah my outstanding dish was the tuna i have to
29:22agree with you it took me to jamaica don't you think the legumes were a bit salty on the tuna
29:27there
29:28wasn't anything on the lobster plate yeah that wasn't delicious you're turning me it was a stunning
29:32a stunning lobster but this person is cooking for the one percenters of the world right this dish it's
29:38true oh one percenters on vacation damn like we don't that dish is too sweet don't we want them
29:42making beautiful dishes the lobster was too sweet now oh my god this guy made this jerk tuna in the
29:47basement did the basement have anything to do with how over seasoned the legumes were chef seasoned
29:52over seasoned the legumes were salty to me it wasn't quite balanced enough with the spinach it was
29:57delicious you can't make that lobster at home that's the one where you're coming home you're like i don't
30:01even know how to do this that's the one you're going to put on social media chorizo sabayon i'm
30:05fighting for this tuna well fight for it incredible because it's a delicious dish it is a delicious
30:09dish guys we have to come to a decision we're tied one one one lobster one tuna they're both good
30:14dishes one is top level and one is just below it here they come oh man let's go okay guys
30:27today
30:28we've got some outstanding dishes only one will earn the safety for your entire team and kickstart your
30:37next cook in that top flight kitchen and that dish is
30:45the tuna let's go let's go
30:49sorry guys hell yeah it's my second time winning so i'm very happy about that i just need the rest
30:56of
30:56the team to step up a little bit maybe i could take a snooze or take a little break one
30:59of these
31:00days let's go well done vaughn every day you get reminded it sucks
31:07guys thanks to vaughn you are safe please head back to the lounge
31:12you earned it wait to cook your way out of the basement guys
31:16he reminds me every day i love that let's go let's go gordon richard each of you will have to
31:27choose
31:27one chef to go into that elimination richard i'm going to start with you i'm sending the chef in
31:33who i think will be best served by the additional time in that top level kitchen
31:42angela show me what you can do today because again your food is tasty just need a couple more
31:48ingredients okay gordon who will you be sending in to face angela in the elimination
31:57tough one for me this one we're the only team with five i'd like to keep her that way
32:02so i need to put someone in this elimination that can take angela down
32:11someone that can go in and come back out that chef is
32:26i need to put someone in this elimination that can take angela down
32:36jordan
32:40but on your chest you do have an immunity pin
32:45so do you go into the elimination to stand for team ramsay or do you keep yourself safe
33:05i gotta look out for myself at the end of the day and if that means i have to use
33:08an immunity pin and
33:09send somebody else in unfortunately that's just what it is it sucks you know i earned this pin chef
33:17and i'm gonna go ahead and use that today wow
33:26please pass me your pin
33:29good job sorry about the sauce now chris you've already been into elimination
33:38maybe it's time that wendy proves her worth here
33:43i can do it chef i feel like this is what i've been preparing for since i like picked up
33:49a spatula
33:50you know so it's like i just need to remember how much i've overcome to be here wow angela wendy
34:02for this elimination i want you to leave paradise okay i want you to head inland for a hearty
34:09pork dish that will make us crave that country life got it yes sir please head to the elevator and
34:17i will meet you upstairs okay wendy head up okay guys pick her up okay lift her up okay angela
34:21you got
34:21this okay a little bit more of a full plate lift her up you got this that didn't work out
34:28the way you
34:28want it too huh mr blaze getting feisty i love that all right let's go let's go angela i'm gonna
34:37eat
34:37her alive she's soft i don't feel threatened at all angela is a very strong chef but i am ready
34:44for this i am going to go in there and cook my heart out
35:01you're gonna have 25 minutes cook with intention and cook with speed both of you are great chefs
35:08you're gonna make this the best dish that you've cooked in this competition queen energy
35:14yes yes you feel me yes i want you guys to both please line up at the elevator the platform
35:19will
35:19be coming down shortly one perfect pork dish let's go ladies i gotta come in swinging wherever the
35:32punches land that's where they're gonna land oh my god oh my god oh this is crazy it's really the
35:47hunger games right here i only see that in the nfl where they get back up like that come on
35:53i want
35:54wendy to win now i want wendy to win now did she just push her that was up come on
35:58wendy yes girl i
36:00definitely got pushed but there's no time to be annoyed i heard wendy falls i don't have time to
36:08figure out how we're not going to bump into each other i'm using my body any way that i can
36:12whatever
36:13i immediately grabbed the pork loin if it was one i was going to get it what'd you grab wendy
36:19i got a
36:19pork chop i'm gonna do a more asian inspired dish that i'm familiar with how are you finishing this
36:25pork chop a light chili glaze with sesame it takes a long time to cook right yes chef that pork
36:31chop
36:31takes forever yeah but she gotta rest it bro it's a big chop that time is ticking she just needs
36:36to
36:36get it in the oven five minutes ago angela what'd you grab i'm gonna do some rustic potatoes i'm gonna
36:43sear my pork loin finish in the oven is this a dish that you're comfortable making it's something i learned
36:47from school awesome what sort of sauce are you making blue red wine throw some butter some shallot
36:53some thyme keep it nice thick and rich you have that sort of game day face all day long i
36:59need to
36:59see intensity from you okay right yes chef i feel like if you show expression people are going to be
37:04like oh she's weak i don't want that when you get too emotional that's going to get the best of
37:08you
37:09and that's where you'll go home let's go angela 15 minutes left guys 15 minutes you've checked on
37:17your pork right make sure you stay in control okay a little bit of cream pinch of cream some butter
37:28some garlic i think yeah i have garlic garlic already melted in with my potatoes
37:32it's a weird looking mash it looks like potato salad
37:38we're done she's done he's tight rest that baby wendy where's your pork chop it's in the oven chef but
37:46needs time to rest right yes eight minutes make sure your pork chop is cooked okay it's uh it's raw
37:51it's
37:52raw
37:55i really want to slice it no don't slice it is you gonna cut it no no no no no
38:02no no no no no no no no no no
38:05Wendy!
38:05What are you doing?
38:13I really want to slice it.
38:16No!
38:18No!
38:19No!
38:20It's raw.
38:21It's raw.
38:22Wendy cuts the pork chop off the beautiful bone.
38:25It's going to be dry.
38:27You shouldn't have done that.
38:28Come on, Wendy.
38:29Let's go.
38:32Angela, how's your red wine sauce?
38:34Stop adding butter to it.
38:35I didn't add no more butter.
38:36What is she doing?
38:37More butter?
38:38It's a lot of butter in there.
38:39It wants to break.
38:40You see the shine on it?
38:42Yeah.
38:42Those speckles?
38:44Four minutes left.
38:45Make sure that flavor's good.
38:46Check that pork in there, Wendy.
38:48Yeah.
38:49Do you like the flavor?
38:50I like the way it tastes.
38:52Yeah!
38:52Start plating.
38:53Bring these dishes together.
38:55Let's go, Wendy.
38:56Yeah.
38:57Take your time, Jake.
38:58One minute, 30 seconds.
39:00Yes!
39:01That was beautiful, Wendy!
39:02Yes!
39:03Love it.
39:04Love it.
39:04You got it.
39:05The sauce broke, y'all.
39:07Here we go.
39:09Don't forget your salsa.
39:11Let's go.
39:11Let's go.
39:12Woo!
39:14Five, four, three, two, one.
39:18Let's go!
39:18Let's go!
39:21My sauce was perfect.
39:22When I first poured it out, it was big.
39:23It was perfect, and I threw butter in it.
39:25I it up.
39:28OK.
39:29Naisha, how was that?
39:31Wow, both of these ladies cooked with absolute heart and soul up here.
39:36Mm-hmm.
39:36We are going to start with the pork loin.
39:39This has a rustic potato and a red wine panjou.
39:46First off, the pork is cooked beautifully.
39:48Nice combination of the mash, the potatoes.
39:51But the sauce is broken, and the mash needs just a hint more seasoning.
39:58Yeah, I mean, I love the idea of the rustic mash, but it is a little too uneven for me.
40:04But all in all, classics are classics for a reason that all works.
40:08Our next dish is made with a pork chop.
40:11This is served on top of a cauliflower puree with a pepper salsa.
40:19The flavors in this one are good.
40:22The only thing I've got a problem with this is that the pork is tough.
40:26I love the earthiness.
40:28It's a rustic-looking dish.
40:29I love the spices that are on the pork.
40:31The pork is overcooked, though.
40:35But the flavors work.
40:38Richard, I'm going to start with you.
40:39Which dish will you be eliminating?
40:41The dish made with pork loin or the pork chop?
40:44Mm.
40:45To me, the dish that I'll be eliminating is...
40:53It's the pork chop.
40:56Gordon, I'm going to ask you the same question.
40:58The dish I'm going to eliminate tonight is going to be...
41:08...the pork chop.
41:12That dish was cooked by Wendy.
41:18Wendy, you're leaving this competition as a very good chef.
41:22OK.
41:23I went from, you know, providing behavioral therapy
41:26to standing in front of you three.
41:28You know, it's quite the pivot.
41:30Thank you so much.
41:31Yeah.
41:34Thank you for everything.
41:36Cooking in this competition pushed me to my limits,
41:39and I'm just so proud of myself
41:41for making it all the way here.
41:43Bye.
41:43Bye, Wendy.
41:45Any regrets from this elimination cook-off?
41:48I should have pushed Angela.
41:49I'm kidding.
41:50I'm just kidding.
41:52Angela, well done.
41:53Cracking job.
41:54Pork, delicious, young lady.
41:55Thank you, chef.
41:56And Angela, you put together a proper restaurant-style dish.
41:58Good job.
41:59Yes, chef.
41:59Don't underestimate me.
42:01It's going to be a different Angela now because I'm not going back to elimination.
42:06Jordan, based on that cook, do you think you could have competed?
42:09Of course, chef.
42:10Yeah.
42:10I feel bad, man.
42:12I appreciate the fact that you feel bad.
42:14That confirms you're human.
42:16However, you earned it for a reason.
42:19Yes, chef.
42:19Well done.
42:20Get some rest.
42:21Next time, you're going to have to earn your street cred.
42:25Mmm.
42:26Think about that.
42:28Good night.
42:29Thank you, chef.
42:29Good night.
42:30Thank you, chef.
42:31Amazing.
42:33Good job.
42:35Nice job, girl.
42:37They won.
42:37Stone Cold Killer.
42:42Next time on Next Level Chef.
42:44What in the world is going on?
42:47This has never happened in the history of Next Level Chef.
42:50Today, that platform will not be stopping.
42:54What?
42:55Grab, grab, grab, grab.
42:57Oh, .
42:57That's moving fast.
42:59All right, one ingredient.
43:00No protein?
43:01No, chef.
43:02Oh, my God.
43:03This is madness.
43:04Utter madness.
43:05Oh, .
43:06I just have air in my hand, so I'm like maybe I was going to boil air.
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