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00:01Previously on Next Level Chef.
00:03Lauren, the platform's moving.
00:05It's moving.
00:06Lauren, I have confidence that you can come
00:08out of this elimination.
00:09Thank you, Chef.
00:10The chef is going to take Lauren out, Chef Mata.
00:13I'm ready.
00:14Go!
00:15Let's go, baby.
00:16Yeah, baby.
00:17The dish that I'm eliminating is the lobster.
00:20Lauren.
00:21I'm kidding.
00:26And tonight, you're going to cook something
00:28that we've never, ever done.
00:30Pizza!
00:31Oh, kamata, kamata!
00:33My pizza is not cooking fast enough.
00:36I'm getting the blowtorch.
00:38You, stop.
00:39Chef, down.
00:40That's his dose.
00:41If Jordan goes home, it's going to be on me.
00:44Damn!
01:01Woo!
01:02Welcome back.
01:03Yeah!
01:05Oh, man.
01:07Feeling good?
01:08Yes, Chef.
01:09And so you should.
01:11Team Ramsay, we are back on top.
01:13We are looking down on Nyesha Arrington and Richard Blaze.
01:16Do you have any idea how happy that makes me feel?
01:19Yeah, Chef.
01:19Good.
01:20I need another one today to keep you guys up there.
01:22I'm so happy that we're on the top floor, but I can't lie.
01:26I feel like this thing is cursed.
01:27Any team that goes up there, goes to elimination,
01:30and they go home.
01:34So disappointed.
01:36Ari.
01:37Focus, folks.
01:38Just focus.
01:39Wendy.
01:41This feels good.
01:43Alexandra.
01:45Blackburn's moving!
01:46It's moving!
01:46Damn.
01:48Lauren.
01:50I can't go back to elimination.
01:51Team Arrington, how are we feeling?
01:53Great, Chef.
01:54Love it.
01:55Mata, you promised me that you'd make it back to Team Arrington,
01:58and you held that up.
01:59You are like a gladiator.
02:01Yeah.
02:02I was hoping to see like a haka dance out of you.
02:05I got that for you.
02:06I promise you that.
02:07You do the haka?
02:08Oh, yeah.
02:08You really want it?
02:09Yes!
02:10Let's go!
02:12Come on!
02:16Come on!
02:17Come on!
02:17Come on!
02:20You're good.
02:28Woo!
02:30Woo!
02:33You guys have chills?
02:34That's incredible.
02:36Right, Von, your turn.
02:37Let's go.
02:37What have you got?
02:38No, that.
02:41No, that's not in my wheelhouse.
02:44OK, Team Blaze, our team is getting smaller,
02:47but our talent is getting stronger.
02:50Today is the day that we stare down the haka
02:53and we take down Nyesha and Gordon.
02:56Yes, Chef.
02:57Now, today is going to be tough.
03:00Here's why.
03:01You're going to cook something that we've never,
03:04ever done on Next Level Chef.
03:12OK, and everyone knows your classic pizzas.
03:18You have your margarita to your pepperoni and cheese.
03:21But nowadays, chefs from around the world
03:23are getting very creative, from the toppings
03:25to how you cook that crust.
03:28In my pizza restaurants, our slogan is pizza without rules.
03:32And guess what?
03:33One of our best sellers is a delicious sweet corn
03:36and chorizo pizza.
03:37It is absolutely delicious.
03:38It is absolutely delicious.
03:38Phenomenal.
03:39Now, you'll have 25 minutes to create
03:44a Next Level Stunning Pizza.
03:47Excited?
03:48Yeah.
03:49Good.
03:50Team Ramsay, head the elevator.
03:51I'll see you shortly.
03:52Well done.
03:53Come on.
03:53Let's go.
03:55It's a trap up there.
03:57Ah!
03:58Woo!
03:59Woo!
04:08Let's get it.
04:09Let's get it, bro.
04:10Let's get it.
04:10Let's get it.
04:11At the top.
04:12We're back at the top, baby.
04:13Let's go.
04:15Woo!
04:15Woo!
04:15We got the pizza oven.
04:17Hey, we got pizza stones in our ovens too, guys.
04:19Yep.
04:19We got the top level.
04:21Everybody keeps getting eliminated, but not today.
04:23Where are you going to do your dough, Chris?
04:25Right here.
04:25We're going to stay in the top level.
04:28We're going to change the whole game.
04:32Game time.
04:34Top dish out of our kitchen.
04:35Let's go.
04:36We have to.
04:36Woo!
04:37Let's go!
04:38Let's go.
04:38Let's go.
04:42All right, everyone.
04:44Let's do this.
04:44Woo!
04:45Yeah, baby.
04:46Some people be like, oh, the basement sucks.
04:48And I'm just like, the best pizzas come from, like,
04:51the hole in the walls of New York.
04:53Nobody goes to fine dining and get a pizza.
04:55We've got two pizza ovens.
04:57I've never used one of those.
04:58No, I haven't either.
04:59We have some form of pizza oven.
05:02I don't know if they work.
05:03I don't know how long they've been alive.
05:05These things might be older than me.
05:07This is going to be tough.
05:11Yeah!
05:12Yeah!
05:13Let's do it.
05:14Woo!
05:14Let's go, Team Blaze.
05:15Oh, jeez.
05:16OK.
05:16It's our time today, and it's our time
05:18on this season.
05:19Yes, baby.
05:20We're going all the way.
05:23We're going all the way.
05:26Woo!
05:27Woo!
05:27Let's go!
05:28Yeah, we're not going to elimination today.
05:30No, definitely not.
05:32Let's go.
05:34Let's go.
05:35Let's go.
05:36Let's go.
05:37Let's go.
05:37Let's go.
05:37How are we feeling?
05:38Good, Chef.
05:39Great, Chef.
05:39OK, pizza.
05:40What's the secret behind a great pizza?
05:42The crust.
05:43Crisky crust.
05:44Be smart.
05:45When you grab that dough, don't grab a dough you don't understand.
05:47Let's go.
05:48Come on.
05:49Next level pizza.
05:51Let's go.
05:51I love weird pizza.
05:53I'm a Florida boy.
05:54Seafood's right up my alley.
05:56That's exactly where my brain is going right now.
05:59The platform's moving.
06:02Go!
06:03Come on, guys.
06:04Look at that.
06:06Sure, beautiful.
06:07I'm at the platform first.
06:08I see shrimp.
06:09This is exactly what I needed.
06:11New York.
06:11Wow.
06:12Move, move, move, move.
06:13Grab, grab, grab.
06:14Graham Veo.
06:15Let's go.
06:16I haven't had a view on a pizza, but I need to give the mentors
06:19the best dish possible.
06:21I just need the right dough.
06:24Cheese?
06:25Cheese?
06:25I'm looking for cheese.
06:27I can't find cheese anywhere on the platform.
06:29But I see a beautiful New York strip steak, so I grab that.
06:33Potato.
06:34Potatoes go hand in hand with steak, so I see potato dough.
06:38I'm grabbing it.
06:39Oh, there's barbecue, we're in.
06:42Grab, grab, it's going, guys, it's going.
06:44You got a dough, yes?
06:45Give me that.
06:46I got that.
06:47Yes!
06:48Go, go, go, yes!
06:49Oh, OK.
06:52Oh, my god.
06:53.
06:54I'm realizing I picked up biscuit dough, like, man.
06:58.
06:59Biscuit dough is not going to rise right.
07:01This can just screw up the whole cook.
07:06Go!
07:08Sauce, dough, cheese, garnish, protein.
07:12I'm trying to find my protein.
07:13All I see is chicken nuggets or squid.
07:17Grab a protein, build around it.
07:19I don't know how squid isn't on a pizza.
07:21Grab a protein, hurry up.
07:22I'm going with chicken nuggets, I'm going to elevate them.
07:25Sauce, cheese.
07:26I see the non-yeast dough right in front of me, grab a protein.
07:30Fawn snatches it out of my way.
07:32Come on, 10 seconds, guys, 10 seconds.
07:34Next thing I see, focaccia.
07:37It takes, like, 40 minutes just to make a whole focaccia.
07:41Grab, grab, guys, grab.
07:42But at this moment, I have to take it.
07:48Grab, grab, grab.
07:52Go time.
07:53OK, protein and a dough.
07:55Cauliflower dough, spinach dough.
07:57There are three lamb's tongue just on this bladder staring at me.
08:00Lamb tongue?
08:01Lamb tongue up here.
08:02Has anyone heard of a lamb tongue pizza?
08:04Because I haven't.
08:06Everyone's got a protein.
08:07I didn't see anything but the squid.
08:09Oh, great.
08:10So I grabbed that.
08:11Make sure you get a dough.
08:12The charcoal dough caught my eye because I like the color of it.
08:14If you can grab it, it's yours.
08:16Now?
08:17Now what?
08:17I have no idea what the going on in here.
08:20I have a freaking lamb tongue.
08:22Are you kidding me?
08:26OK, guys, 25 minutes to go, yes?
08:29One perfect pizza.
08:30Maya, let's go.
08:31What'd you grab?
08:32Oh, I got truffle oil, a tomato, an onion, cilantro.
08:38Oh, OK.
08:40Another onion.
08:41I'm going to make a barbecue jerk pizza.
08:44Feeling good.
08:45I don't have a cheese, but I can pull this off.
08:49Jordan, what'd you grab?
08:50We got some beautiful shrimp right here,
08:52some New York style dough.
08:53We're going to do a nice white sauce with the shrimp.
08:55I love that.
08:55So you're going to do like a really nice white bechamel.
08:57Yes.
08:57Great grab with the dough, by the way.
08:59Absolutely, yes.
08:59Thank you, Chef.
09:00Right, Chris, what'd you grab dough-wise?
09:02I have the biscuit dough.
09:03I know this one's probably going to pop up.
09:05Bloody hell.
09:05Why'd you go for the biscuit dough?
09:07I totally mistaked it, Chef.
09:09Bloody hell.
09:10Very little aeration in there.
09:12It's very dense, so get it nice and thin, OK?
09:14Yes, Chef.
09:15I'm going to focus on my key ingredients, which
09:18is a beautiful marinara that's going to make the veal pop.
09:21I'm not going to go home over pizza dough.
09:27I'm in the middle kitchen.
09:28I'm supposed to get a decent protein.
09:31Mata, talk to me.
09:31Would you grab chicken nuggets at the middle level?
09:33Yes, chicken nuggets.
09:34I have chicken nuggets right now.
09:36That's even worse than pineapple.
09:38I'm going to elevate these chicken nuggets.
09:40I'm going to top them up.
09:41I'm going to spice them up.
09:42I'm going to give them a nice crunch,
09:44because they're like soft right now.
09:45Like thin slices, a little bit of spice,
09:47a little bit of something, a little bit of oomph.
09:49I've made a big mistake.
09:51My entire livelihood on Next Level Chef
09:54depends on how am I going to elevate these little soggy,
09:59dry, nasty chicken nuggets.
10:09Chef Vaughn.
10:10Yes, Chef.
10:10What'd you grab?
10:11Some clams, a little bit of white wine.
10:13Nice.
10:13Are we going white pizza?
10:14Yes.
10:15So I'm going to make me a nice bechamel.
10:16I'm going to go out and play on kind of like a clam scampi pizza.
10:19Oh, we love to see it.
10:20Clams, the bechamel sauce.
10:22If I'm being real with you, top dish today.
10:24So you grabbed the no yeast dough.
10:26Was that intentional?
10:27Yes.
10:28Nice.
10:28We love that.
10:29Yes, Chef.
10:29Man with a plan.
10:30Yes, Chef.
10:31Smart.
10:31Christina.
10:32Are you familiar coming from New Jersey with pizza?
10:34My first job was at a pizza place.
10:36So I've done it a lot.
10:37I worked with like a 70-year-old man, Mimi.
10:41Shout out to Mimi.
10:42Oh, Mimi, we love you.
10:44So lots of knowledge, right?
10:45Yeah, I made the doughs.
10:46I did everything.
10:47Talk to me about your direction.
10:49OK, so I have a bunch of Greek ingredients.
10:51I'm going to do some kind of kalamata olive pizza with a tomato sauce.
10:56How are we using the pork?
10:57The pork, I'm not sure if I want to like cook it crispy and sprinkle it.
11:02I want to create that perfect bite, right?
11:04Right.
11:04Make sure you cool that sauce down, okay, Chef?
11:06I knew the ingredients that I was grabbing were going to work out great flavor-wise.
11:11It's just a matter of this damn focaccia bread.
11:14I'm just praying that it's going to cook.
11:17Just fighting for that top dish.
11:18That's it.
11:19OK, Angela.
11:20Hey, Chef.
11:21You're already up to something creative.
11:22What is that?
11:23Yes, I'm making a creamy tomato and roasted pepper sauce.
11:26And then I have a charcoal dough.
11:28So charcoal dough, which I really, really like because it almost reminds me of squid ink and you have squid.
11:33Yes.
11:33How are you going to cook the squid?
11:34I'm going to fry them.
11:35Yes.
11:36OK, I love this.
11:37It's an interesting pizza for me.
11:39I'm not a pizza maker, but today I am.
11:42I think I'm going to call my pizza the Little Mermaid.
11:43The dough that I grabbed was charcoal.
11:45That's Ursula.
11:47Then my squid can be the little crab dude, Sebastian.
11:51And my sauce was red, like Ariel's hair.
11:53So I had a lot of colors going on.
11:55I'm like, oh, my God, it's so cute.
11:57OK, Nicole, let's get into it.
11:58I got lamb tongue.
11:58I don't really know what it is.
12:00Is it lean, lean?
12:01You can slice it or you can kind of pull it.
12:06So just slice it right across, right?
12:07So you would just go kind of just chick, chick, chick, chick, chick.
12:10All of it is edible, and now you have something that could look like pepperoni on a pizza.
12:15Oh, yeah.
12:16I would taste one, OK?
12:17No, no, no, no, no, no, no, no, no.
12:21Oh.
12:22OK.
12:23I'm not going to lie, not the biggest fan of that taste.
12:27You got things that you need, so keep going.
12:29Thank you, chef.
12:30Lamb tongue.
12:30Who does that on a pizza?
12:32It's like if aliens landed on our planet, and they were just like, what do you eat?
12:36Oh, we eat pizza made of lamb's tongue.
12:39Follow us this way.
12:40You'd leave.
12:43So 10 minutes gone, 15 minutes to go.
12:46Come on, y'all, let's go.
12:47Go, team.
12:47Let's go.
12:49Team Ramsey, it's time for the mid-round drop.
12:52Let's get some more ingredients and really enhance your pizzas.
12:56One basket only, guys.
12:57Oh, .
12:58I need something that's going to make this dish pop.
13:01I see avocados.
13:02I can make a beautiful avocado mousse.
13:04Let's turn this into a Mexican pizza.
13:06Pickles, Brussels, peas, corn.
13:10Oh, my God.
13:12How am I going to incorporate any of this into my pizza?
13:16Carrots.
13:16The only thing left I see is broccolini.
13:19I'm grabbing it.
13:19Broccolini it is.
13:20What'd you grab?
13:21Broccolini, Chef.
13:22Nice.
13:23Platform's on the move again, guys.
13:25We have some polarizing ingredients on this platform.
13:28Mid-round drop right now, and I see some pickles.
13:30Make sure you're happy with it.
13:32That can add a different element and acidity and brightness for my chicken nugget pizza.
13:36I never thought I would ever say that in my life.
13:39Take the entire basket to round out your dish, guys.
13:41I see some peas.
13:42I'm like, bam, give me those.
13:43It's a humble pizza elevated to Vaughn standards.
13:47Platform to you.
13:48You've got to grab one ingredient off the platform to enhance your pizza.
13:52I saw purple cauliflower, and I knew that wasn't going to go with my pizza, and so my next best
13:56option were Brussels sprouts.
13:58Polarizing ingredient.
13:59They're all polarizing.
14:00Lamb tongue and Brussels sprouts.
14:02Does this even make sense?
14:03You've got to grab something, right?
14:05You got something?
14:07Cauliflower?
14:07Got it.
14:08Okay, you've got to incorporate that.
14:09Purple cauliflower.
14:11Maybe the Ursula theme got too much into my head, but purple cauliflower it is.
14:15All right, the dough itself is a canvas for all these colors and flavors that you have.
14:19So this is what you just grabbed, the purple cauliflower.
14:21Shave it almost like Parmesan in a pan.
14:23You have these little purple crumbles, right?
14:25It's going to come out beautiful.
14:26Yes, it is.
14:27No one's going home today.
14:28No, chef.
14:29They can put us in the basement.
14:30They can give us the worst ingredients, but they can't keep us down here.
14:33That's right.
14:34They cannot keep us down here.
14:35No way.
14:36You cook a lot of healthy food, don't you?
14:38Yes.
14:38You have these beautiful Brussels sprouts, so you have these outside leaves that if you
14:42just blanch them in some boiling water for a couple seconds, you know what I mean?
14:45Mm-hmm.
14:46If I'm the first person to make a lamb's tongue pizza in the world, I feel like I should get
14:50like a Guinness World Record.
14:52But I'm just hoping that after that first bite, that they don't spit it out.
14:57Is it Blazeman on fire?
14:58Yeah, it smells like it.
15:00What is that?
15:03Don't forget about your chicken nuggets.
15:05Yes, chef.
15:18Yes, chef.
15:26Yes, chef.
15:36Yes, chef.
15:41Yes, chef.
16:06I need to make sure this biscuit dough rises.
16:08I cannot screw this up.
16:10This dough has to be epic.
16:13Come here, you.
16:14Stop.
16:15Yes, chef.
16:15Right now, stop.
16:16Stop.
16:17Down.
16:17That's his dough.
16:18Oh, .
16:19Look at me.
16:19Look at me.
16:20Focus.
16:20I grabbed the wrong dough.
16:24You, there's your dough there.
16:25Focus right now.
16:29If Jordan goes home because I overworked his dough, it's going to be on me.
16:33Right here.
16:34I'm realizing that, dude.
16:35I'm sorry, dog.
16:37Damn!
16:38Ah!
16:44The dough's already worked.
16:46Big deep breath.
16:47Look at me.
16:47Yes, chef.
16:48The bed.
16:48You've got the hero.
16:48Let's do it, chef.
16:49I'm here for you.
16:49Let's do it, chef.
16:50I'm very sorry, Jordan.
16:51Hey.
16:52Focus.
16:52Yes, chef.
16:53It's gone.
16:53Let's move on.
16:54Yes, chef.
16:54Let's not waste time.
16:55What hasn't happened?
16:56Yes, chef.
16:56Focus.
16:57Yes, chef.
16:57Get familiar with the dough, please.
16:58Yes, chef.
17:01I got to let that go.
17:02He worked it so much that it was tough that I wasn't even able to stretch it out, so I
17:06literally
17:06have one shot to get this dough right, or my pizza's no go.
17:11Got to let it go.
17:13Ten minutes, guys.
17:14Make these concepts come to life.
17:17Chef Von, what's this for?
17:18I'm going to do a little bit of pickled chilies.
17:20Pickled chilies?
17:21Yes, chef.
17:23Pickled chilies, he says.
17:26Okay, don't work that dough too much, okay?
17:28The more you manipulate it, the more tight it's going to get, right?
17:30I am so frustrated, because I picked the dough to work with.
17:35Let it just rest for like a minute, right, just so it doesn't get too tight.
17:38And it's going to fight you otherwise, you know what I mean?
17:40I have to get this focaccia dough into the oven pronto.
17:45Otherwise, it's just not going to cook.
17:49Just over five minutes left.
17:50We've got to start thinking about cooking this dough.
17:53I only really know one way of rolling out this pizza dough.
17:57I'm going to do what I've seen every master pizza maker do, and I'm going to get that puppy spinning
18:02in the air.
18:05Yeah.
18:06You've done this before.
18:07I've always wanted to do this.
18:09Oh my gosh, Nicole.
18:10Do I look cool?
18:11Yeah, well, it looks cool.
18:12It looks cool, and I think it's thin enough, right?
18:14So that's perfect.
18:15Look at that.
18:16Really, really nice.
18:19I think I'm ready to just pop her in the oven.
18:21Make sure that it's not raw.
18:22That's my concern over there.
18:23Okay, yeah.
18:25Okay, cook, little guy.
18:26Dude, you've got a big pizza.
18:27You've got to make sure that gets in the oven.
18:28Hurry, Chef.
18:29Right now, don't sacrifice the visual for the fact that the dough's got to get cooked.
18:33I tell you, that's going to be the quickest way to the elimination is cutting into that dough and it's
18:36raw.
18:36Yes, Chef.
18:37Let's go.
18:38We've got to pick up the pace.
18:42Chef, do you recommend I do this par cook?
18:45I do.
18:46Follow your instincts.
18:47When you cook like that, it's exciting to see you come to life.
18:52Usually I, like, blow under it.
18:55Oh.
18:56It looks pretty wet.
18:58How we doing, Mota?
18:59Great, Chef.
19:01I was so nervous about these chicken nuggets.
19:03But honestly, the fact that I'm elevating chicken nuggets just goes to show, like, I'm a next-level chef.
19:13What are you doing?
19:14I have my dough right here, Chef.
19:15Okay, good.
19:15But you need to start assembling that one.
19:17Right now, I'm trying to just put myself back together.
19:19I need to make sure this biscuit dough puffs right.
19:22Then I can add in all my ingredients.
19:24When they try my pizza, it's going to be one of the best.
19:27Get that sauce on there, please.
19:28Go on.
19:29Get it on there quickly.
19:29Let's go.
19:30They're going to take 90 seconds to cook.
19:332.45 to go.
19:35Pizza should be in.
19:36Let's go.
19:36Come on.
19:37Right now, Chef.
19:38Going in right now.
19:38Please.
19:39Let's go.
19:43Let's go, baby.
19:44Okay.
19:44Let's go.
19:45There's a load on there.
19:46You going in the oven there?
19:47Yeah, Chef.
19:48It's not too early.
19:50Jordan.
19:50No.
19:50It's going to be tight.
19:51All of it.
19:52Look at me.
19:53It's going to come down to the wire.
19:54Okay?
19:54So be smart.
19:55Put with your eyes now.
19:56Don't open that door.
19:57We need the temp in there.
19:59Don't serve me raw pizza.
20:02The platform's moving.
20:03Finish our plates now.
20:05All right, guys.
20:05You can grab that pizza and get it on the platter.
20:07Yes, Chef.
20:07Let's go.
20:0890 seconds.
20:09Let's go.
20:12Okay.
20:13Okay.
20:13Let's go.
20:14Let's go.
20:15My pizza looks so different, and I don't even know if people even would order that,
20:20but they didn't look burnt, so that's a good sign.
20:22One minute left, only 60 seconds.
20:25Guys, keep up the intensity.
20:27Looking great, Chef.
20:28You're good, Chef.
20:30My pizza is not cooking fast enough in this pizza oven.
20:34I keep freaking opening this thing, thinking some miracle is going to happen, and it's the
20:38same soggy-ass focaccia that it was 30 seconds ago.
20:43I'm getting the blowtorch.
20:46Guys, start dressing.
20:48Come on, guys.
20:49Platform waits for no one.
20:51Perfect pizzas.
20:52Let's go, Mata.
20:53Nice.
20:54Great color.
20:55That's beautiful.
20:59Okay.
21:00We are here, guys.
21:01Platform is here.
21:0210 seconds.
21:05Angela, Zach, less than 10 seconds.
21:06Zach, come on, dude.
21:07Dude, let's go.
21:08Four.
21:09Come on, Zach.
21:10Three.
21:10Two.
21:11One.
21:12Woo.
21:12Just in time.
21:13Nice shot, you guys.
21:18Platform's here, guys.
21:20There's no more time.
21:21Come on.
21:24Guys, come on.
21:25I might not make the platform.
21:27Hurry up, Christina.
21:28Let's go.
21:29I have, like, these huge boys I'm working with in my kitchen that I have to work around.
21:36Going in the...
21:38Going in the end.
21:39Watch out.
21:39Watch out.
21:40Let's go.
21:40Hurry up.
21:41Let's go.
21:41Get it up.
21:44Get those plates up.
21:45Platform is here.
21:47Let's go.
21:48Going in the end.
21:49Watch out.
21:49Let's go.
21:50Get it up.
21:51Yes.
21:51You got it up there.
21:52Come on, man.
21:55I don't ever want to do that again.
21:57I want to place it down nicely every single time.
22:04Platform's here.
22:04Let's go.
22:05Go, go, go, go.
22:06Let's go.
22:07Come on.
22:07Seven, six, five, four, three, two, one.
22:13Come on, y'all.
22:13Get me down.
22:15Let's go.
22:17Let's go.
22:18Let's go.
22:19Wow.
22:19That was insane.
22:21Oh, my God.
22:22That was close.
22:23Brother.
22:24I'm really sorry, man.
22:25I did not mean it.
22:26I swear to God, dude.
22:28It's okay, bro.
22:28I swear to God.
22:29Look at me.
22:30It happens, bro.
22:31I know it wasn't sabotage.
22:32You're good.
22:33Hey, we're a team, dog.
22:43Wow.
22:43Okay.
22:44Wow.
22:46Should we go to the middle, Naisha?
22:48Oh, dear.
22:49What happened there?
22:50Were you playing frisbee with the pizza?
22:51Yeah.
22:51I mean, this one, it barely made it on the platform.
22:54This is a Euro-inspired pizza on focaccia dough.
22:58The chef also grabbed pork as their protein.
23:02Visually, I mean, it makes sense now that the chef almost missed the platform.
23:05The toppings are on more one side of the pizza than the other, and the dough is a little
23:10too fluffy.
23:11The focaccia bread is unforgiving, and so how do you make that focaccia a little bit thinner?
23:16It's virtually impossible, but it's down to the beginning of the grabs.
23:19I can't stress how important those grabs are.
23:20I have this immunity pin, but I don't want to use it on my pizza, so the fact that this
23:26is a possibility just feels terrible.
23:31Next up, we have a clam scampi pizza with brown butter mushrooms and fresh peas.
23:37The chef chose the no-yeast dough.
23:40The traditional Italian lexicon, you don't combine cheese and clams, maybe.
23:45In this case, cheese and clams is delicious.
23:48Yeah, I think really smart idea.
23:50The beautiful pickled chilies sort of bring a natural, nice levity to this pizza.
23:54It's the sauce that brings it together on this one.
23:56It's those tiny little moments of magic really help uplift a very cheap pizza.
24:01Love it.
24:02Next up, we have a chicken nuggets pizza.
24:06This is served with a sun-dried tomato sauce.
24:11Where do we go with a nugget?
24:14They're very hard because they've been cooked twice, but they're not good.
24:18Keeping it on the fast food tip, I'm gonna need a supersized cola to sort of wash it down
24:23because it eats really, really dry.
24:25I thought I had this in the bag.
24:28You know what?
24:29In Chef Ramsay's words, it's just a shame.
24:33Should we go to the basement? Rich, please.
24:35Yeah, let's do it. Come on down.
24:36Okay.
24:38We have a crispy squid, red pepper, and ricotta pizza on a charcoal dough.
24:44It's a little bit chewy.
24:45Rolling that out a little bit more would really highlight and showcase those ingredients on top.
24:49The dough is a little bit spongy, and that texture is kind of fighting with the crispiness of the calamari.
24:56What a shame.
24:58This is marinated salmon with a cauliflower dough.
25:03I really love this salmon in the white sauce.
25:05The sauce supports the sort of lighter protein.
25:09Yeah, I mean, Wolfgang Puck built a career off of salmon pizza, so you know that that's gonna work.
25:14Smart grab.
25:15Yeah.
25:16Last dish from the basement.
25:17We have a spinach dough with lamb's tongue, olives, brussel sprouts, and chilis.
25:25Tough on that one. Lamb's tongue on a pizza.
25:32And the actual flavors are good.
25:35It's lovely the way that acidity from the olives matches the tongue and the puree underneath.
25:41And one of the first crusts has got the right depth and thickness.
25:44Yeah, I gotta say one of the highlights of this pizza is really that lamb's tongue.
25:48And nothing's really overpowering.
25:49It's a good one.
25:50I can't believe they have so many good things to say about this pizza.
25:53Shall we move to the top floor?
25:56Okay.
25:59This is a New York-style dough with a shrimp and shellfish bechamel.
26:04And then a little touch of broccolini.
26:07Mine is super out of the box.
26:09And the last thing Team Ramsay needs is to be in the basement again.
26:13We need every advantage that we can get.
26:15Yeah, another great example of the shellfish and cheese works really, really well.
26:20But to me, it's the broccolini that gives it this bitterness that really works with this dish.
26:24I love this pizza.
26:25I love the sort of effervescence of the shellfish and just the lift.
26:30Pretty good job.
26:30We said earlier, pizza with no rules.
26:32And this one is exactly in that bracket.
26:34Whoo!
26:35Let's go!
26:36I knew it!
26:36Chris, you almost messed me up, man, but you didn't.
26:39Let's go!
26:40This one is a duck breast with pickled sliced pear on a sourdough base.
26:46Really great grab, duck and pears, which work really, really well together.
26:50To me, it is missing, like, that one other ingredient, goat's cheese, blue cheese, something
26:54to really tie it in.
26:56This is a New York strip on a potato dough base.
27:00And then sweet corn second grab.
27:03It's a no cheese pizza.
27:05The barbecue sauce is really smart to use with the New York strip.
27:09And the corn makes sense.
27:11Just missing a few key ingredients to bring this to life.
27:14Finally.
27:16This one is a biscuit-based dough with ground veal.
27:21It's stacked with sweet corn, tomato base underneath.
27:26Yeah, it's a little bit Mexican pizza tostada-ish.
27:29For so many ingredients that are on it, I'm surprised how much it lacks depth of flavor.
27:34The dough is a little undercooked as well.
27:36And that biscuit dough is tough to handle.
27:38That's why usually you don't see it in pizzas.
27:40Yeah, it's a shame because this one had the makings of something delicious,
27:43especially with that ground veal.
27:44But when you try to stick that on top of a biscuit base,
27:47it's a little bit overloaded.
27:48The competition's really hard right now.
27:50Just grabbing that biscuit dough was horrible.
27:53Tom Brady said it best.
27:55To be a champion, you're not born a champion.
27:57You gotta go through these struggles to be number one.
27:59Whilst this challenge sounds the easiest in your wheelhouse,
28:03it's proven to be one of the most difficult.
28:06Have a chat amongst yourselves.
28:07Give us a moment. Thank you.
28:11What are we doing?
28:13We're better than that, too, for sure.
28:15Let's start with the basement, shall we?
28:16Can we talk about the lamb's tongue?
28:18Delicious.
28:18Lamb's tongue and cream cheese and olives.
28:20When you eat it, it comes together.
28:22Yeah, that could have been trouble, but it worked out.
28:24It's so hard to tell where they're gonna lead.
28:26It's so hard.
28:26Can we talk about your chicken nuggets on that middle floor?
28:29Here's the emoji of the day.
28:31Who takes nuggets on the middle floor for the grab?
28:34Yeah, yeah.
28:34Man, and the golden rule is if you really don't know what to do with it,
28:37chop the hell out of it.
28:38I should've cut them up small and tossed them in that sauce, bro.
28:42My favorite was the clam.
28:43Clam scampi.
28:45Yeah, really delicious.
28:46One of my top three of the day.
28:47I never thought I'd ever want to eat a clam pizza.
28:51Clam?
28:52So today.
28:54The pizza that didn't quite make it to the platform was terrible.
28:57My dough was sadly undercooked.
28:59The platforms here, you have zero time, right?
29:01Yeah, it's a shame.
29:02I made a bad judgment call.
29:04I'm not pre-cooking that focaccia.
29:06I loved the shrimp white sauce pizza from the top floor.
29:10As much as it pains me, Gordon, so did I.
29:13No, it was delicious, and the beautiful char
29:14and the broccolini was really nice.
29:15Yeah.
29:16You're gonna get top dish for sure.
29:18Oh, dear.
29:19The biscuit base.
29:20That thing was so overloaded.
29:22There was nothing cohesive about that.
29:23This thing was all over the place.
29:26Shall we?
29:28Right, let's start off with the good news.
29:33There was definitely a clear best pizza from each floor today.
29:36One of these three stood out above the rest for its creativity
29:40and will keep their team safe
29:43and head straight into that Top Fight kitchen next time around.
29:46The winning pizza of the night
29:51was the lamb's tongue.
29:53Whoo!
29:54Good job, bro.
29:55Yeah.
29:56Good job.
29:57It was the courageous effort that got you the win.
30:00This could have gone wrong in so many ways, but it didn't,
30:03and you absolutely nailed it.
30:04Well done.
30:05You've got to be joking.
30:07They chose lamb tongue pizza as their favorite pizza of the day.
30:12This is so crazy!
30:15Yeah!
30:17Okay, Team Blaze, you're safe.
30:19That means you cooked your way out of the basement again.
30:22Back to the top, baby.
30:23Back to the top.
30:24For now, you can kick your feet up and go head on over to the lounge.
30:27I'll see you soon.
30:28Thank you so much.
30:29Whoo!
30:29Thank you!
30:29Good job, Nicole.
30:30Well done.
30:32Yeah!
30:34Lamb tongue.
30:36What the heck?
30:38Pizza party tonight!
30:40Now for the difficult part.
30:42Gordon, Naisha, each of you have to nominate one person
30:46to head into the elimination.
30:48The person I'm sending into the elimination,
30:51because I know they can absolutely win it for the team.
30:57Chris.
31:01This stupid biscuit dough got to me.
31:04But I'm a fighter.
31:05I mean, I fought my whole life to be here today.
31:08I'm gonna fight again.
31:09Don't let me down up there.
31:10Okay?
31:11Well, Chef.
31:12Naisha.
31:13Two of you needed more work today.
31:18The person that I'm going to put into that elimination is...
31:29The person that I'm going to put into that elimination is...
31:36Christina.
31:40You almost didn't make that platform today.
31:42You have that immunity pin on your apron.
31:46You can risk going home tonight.
31:49Your other option is to play that immunity pin.
31:52In which case, that leaves Vaughn or Mata that would go in in your place.
31:58I would be crazy to be sent home with an immunity pin still on my apron.
32:02I know I have faith in my guys over here.
32:06What is your decision?
32:08I'm giving you my immunity pin.
32:14I just have to do what's best for me, and there's no other option but to use that immunity pin
32:20today.
32:21I'm down to three chefs on my team.
32:24Honestly, guys, I can't risk losing another one.
32:26Mata, you went up in that elimination cook and you fought your way out last time.
32:30You kept your promise coming back to Team Errington.
32:33You fired us up with that haka, and I know you can do it again.
32:38Yes, Chef.
32:39Ah, man, in the elimination again.
32:43You know, I knew Christina had to do what she had to do.
32:45This is the situation I'm in, and I'm gonna get out of it.
32:48Okay, Chris, Mata.
32:51You both have one more opportunity to save yourselves in this competition.
32:55For today's cook-off, you'll both be cooking another Italian-American classic.
33:02A perfect parm.
33:06Whether it's chicken or veal or even eggplant, a parm is the ultimate comfort food.
33:13Okay, all of you, head to the elevator.
33:16I'll see you on the top floor.
33:17Come on, bro.
33:17You got to take a shot.
33:18Let's go, Mata.
33:19Do the basics well.
33:21Let's go.
33:21Jordan, look after him.
33:22Yes.
33:23You got this.
33:23Good luck.
33:26Chris's face was shocked.
33:28I think Chris is terrified after that haka this morning.
33:30I know I would be.
33:32Shit.
33:36Man, I'm ready to go.
33:38I don't care who's in front of me.
33:40Gordon Ramsay could be in that kitchen.
33:42I'm taking him out.
33:43I am the elimination slayer.
33:45Let's go, guys.
33:46Mata, it's a little bit intimidating, but I'm gonna make this big guy go home and cry about it.
33:53You okay, everyone?
33:54How we doing?
33:55You doing good?
33:5625 minutes.
33:57Perfect parm.
33:58It's that simple.
33:59Right?
33:59Yes, sir.
34:00I hate this so much.
34:02They're both so great.
34:03Okay, when it goes green, you can go.
34:04Not until it goes green.
34:06Go!
34:07Go!
34:07Go!
34:08Go!
34:08Go!
34:09Grab that veal!
34:10I grabbed the chicken right away.
34:13OMG.
34:14This is the star of the show.
34:15My life depends on this right now.
34:18Oh, yeah, baby.
34:19Boom!
34:19I got the veal.
34:20That's one massive veal chop.
34:23Perfect to make the best veal parm ever.
34:26Garlic, onion, chilies, parm, herbs.
34:30Are you gonna cook some pasta?
34:32There's spaghetti over here.
34:33There's rigatoni right there.
34:34It looks like you got some tagliatelle.
34:36I don't want a thin pasta.
34:37I want that nice, thick pasta.
34:39Just get that sauce on there.
34:40It's all about that sauce, baby.
34:42If you're making any pasta,
34:43there's pasta right there.
34:45Angel hair?
34:46No.
34:47It's too thin.
34:49All right, Chris, you grab chicken.
34:51So you're going chicken parm?
34:52Yes, chef.
34:53And you got angel hair?
34:54Beautiful, chef.
34:55Listen, I love your pace and your energy,
34:57but get something cooking, okay?
34:58I'm going, chef, right now.
35:01Okay.
35:01I've got veal, chilies, mozzarella,
35:04some parmigiano-reggiano.
35:06What's the dish we're making?
35:07Hot veal parm.
35:08Hot veal parm.
35:10Okay, dude, we got to get the veal
35:11pounded out and cooked, right?
35:13Yes, chef.
35:13Okay.
35:14I think you should deep fry it.
35:15Let's go, Chris.
35:16You're looking good.
35:17Let's go, let's go.
35:18Oh, .
35:19What's the matter?
35:19Hold on, baby.
35:20No, we're looking good.
35:21We're looking good.
35:21Stay organized, though.
35:22It's an absolute tornado over here, yeah?
35:23Yes, chef.
35:24Okay.
35:2718 minutes.
35:2818 minutes.
35:31A little bit of cayenne.
35:32Be careful.
35:33That's a lot.
35:33That's a lot, Mata.
35:34That's a lot.
35:35Ooh, that could be spicy.
35:39People were like, stop being so heavy-handed
35:41with that chili and the cayenne.
35:43You know, I just want that little ooh at the end, right?
35:46And now season your actual veal chop.
35:49There we go.
35:50Look how beautiful that is, baby.
35:51This chicken looks beautiful.
35:53This is stuff that I cook one-on-one at home.
35:56This is a hearty dish.
35:58There we go.
35:59Mata, you better pack your bags.
36:00Chris is bringing this home.
36:02Let's go.
36:04Come on, Chris.
36:04You got this.
36:05Come on, Chris.
36:05Come on, Chris.
36:06Come on, Chris.
36:0713 minutes left.
36:08Only 13 minutes.
36:10Gotta get that veal done.
36:11Okay?
36:11Gotta get that veal going, Mata.
36:13That veal chop's thick.
36:15That veal needs time to cook.
36:16Oh, my God.
36:17Listen to me.
36:18Get your veal ready.
36:19Are you worried?
36:21It sucks.
36:22Oh, my God.
36:23If he goes home at the end of the day, like, I will feel horrible.
36:28Get going on that veal.
36:29Please.
36:29Get the veal going.
36:30The pasta's gonna overcook, Chef.
36:31I need to get it out.
36:33Right now, everybody's rushing me to get this veal on.
36:36But I'm running out of time.
36:37And that's why I decided to pound it down to speed up that cooking time.
36:41These are fire.
36:42He has to melt the cheese, too.
36:4312 minutes left.
36:44There's only 12 minutes remaining.
36:46I have to get this thing cooked.
36:48Because I know if it's undercooked, I'm gonna get sent home for it.
36:51Oh!
36:52Oh, my God.
37:0210 minutes.
37:0310 minutes left.
37:04Get going on that veal, please.
37:08There we go.
37:09Thank God.
37:10Make sure it's really submerged, okay?
37:12Come on, Chris.
37:13Come on, Chris.
37:13Yeah, Chris.
37:14That looks good.
37:16The chicken is in the oven.
37:18But I am the pro chef.
37:20So I want to make sure that I elevate my dish even more.
37:22Good job, Chris.
37:24We like your cheese, Chris.
37:25Seven minutes left.
37:26Oh, yeah.
37:27Let's go!
37:30I need just a little bit more hot sauce just to give him that little oomph then.
37:36Remember, you have a lot of cayenne on your stuff.
37:38You have cayenne in the veal?
37:40I'm worried about Mata.
37:42Here I am just praying that his sauce is not too hot.
37:48Just make sure that pasta's perfect, Chris.
37:51Just stay composed.
37:53Stay composed.
37:54I'm watching Chris struggle with these noodles right now.
37:56He's got angel hair.
37:58He's overworking them in the pot.
38:00He's got to get it together.
38:01It's time to play.
38:03Now or never.
38:03Make this hard for us.
38:05Come on, Chris.
38:0660 seconds.
38:0760 seconds left.
38:08Come on, Chris.
38:09Come on, Chris.
38:09Keep it nice and clean.
38:11Let's go!
38:12Let's go!
38:13Let's go!
38:23Let's go!
38:26Good job, Chris!
38:27Oh!
38:29Good job, Chris!
38:35Oh!
38:36Oh!
38:37Gordon, Nyesha, just to let you know, my heart is still racing from the epic battle that just
38:42happened up here.
38:43Two great dishes.
38:43Let's start with the hot bone-in veal parm tagliatelle.
38:51Nice.
39:01The veal is pink and delicious, and there's a certain amount of heat there right at the very end inside
39:06that tomato sauce.
39:08It's lovely.
39:08But pasta needs a touch more cooking.
39:12The veal is cooked beautifully.
39:14The sauce, for me, it's actually a little bit too spicy.
39:20Okay, our next dish is a chicken parm with angel hair.
39:25All right, dig in.
39:30Chicken's cooked beautifully.
39:31Whoever cooked that chicken is breaded nicely.
39:33There's a nice even ratio.
39:35Pasta is slightly lacklust, because there's no seasoning there whatsoever.
39:40Well, I see a lot of brilliance in this dish.
39:43But for me, the pasta, it's lacking a ton of flavor.
39:49Two fantastic parm entrees, for sure.
39:52Gordon, I'm gonna start with you.
39:54Which dish will you be eliminating, the veal parm or the chicken parm?
40:01This is really hard.
40:02There is one that I would order again tomorrow night for my dinner.
40:07So the dish I'm sending home is the chicken parm.
40:16Okay, Naisha.
40:18This chicken parm, it's almost reading more heavy on a chicken piccata.
40:24But I love that.
40:27I'm gonna be sending home the veal parmesan.
40:32It's a tie.
40:33Oh.
40:34Are you serious?
40:36Richard.
40:40So that's one vote for each.
40:42Wow.
40:44That means, of course, that I'm gonna have to cast the deciding vote.
40:47Wow.
40:48And...
40:50This is beyond difficult, because the details are so intense.
40:54I watched the cook for both chefs.
40:56Both of you deserve to stay in this competition.
41:02The dish I'm eliminating tonight is...
41:12The chicken parm.
41:16Chris.
41:18Wow.
41:21Poor guy.
41:23Heartbroken.
41:26I let myself down.
41:29Not only that, I let my team down.
41:30I let Ramsey down.
41:37Chris, young man, what a journey.
41:40You wear your heart on your sleeve every time you cook.
41:44Keep that passion and that relentless, incredible energy you have.
41:51You can make a million best dishes, but one can ruin everything.
41:58But it's okay.
41:59I'm leaving with a big heart, a big spirit.
42:04Take care, Chris.
42:05Good job, Chris.
42:06Take care, bud.
42:07Yeah, Chris.
42:10Man.
42:12Man, that was hard, bro.
42:17This competition is getting down to the wire.
42:20But you've got to focus on what's ahead.
42:24Good night.
42:26Thank you so much, chef.
42:27Thank you so much.
42:28Appreciate it.
42:30Good job, Mata.
42:31Good job, Mata.
42:34Oh, at least I didn't go home after doing a haka.
42:37I would have looked at my head in, bro.
42:40Next time on Next Level Chef.
42:42Ah!
42:45Woppa!
42:46Woppa!
42:47Yo, what's going on?
42:49We are heading back to the cradle of civilization.
42:52Grease!
42:52Yeah!
42:53All right!
42:54All right!
42:56Top kitchen is cursed.
42:57It's bad juju.
42:58Everybody goes into elimination.
42:59Let's break that curse.
43:01It's my first time grilling.
43:02It's your first time grilling?
43:03Like my dad, yeah!
43:04I've never used a grill before.
43:05Okay.
43:06Okay.
43:07Woo!
43:08Fire!
43:09We haven't grown before.
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