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00:01Previously on Next Level Chef.
00:03Back at the top, baby.
00:05I'm happy that we're on the top floor,
00:07but I feel like this thing is cursed.
00:08That's his dope.
00:09Damn!
00:10The winning pizza of the night, Nicole.
00:13Woo!
00:14The dish I'm eliminating tonight is Chris.
00:16I'm going out fighting.
00:18And tonight?
00:19Woo-pah!
00:20Woo-pah!
00:21Woo-pah!
00:22Yeah, I want to smash one.
00:24Ah!
00:26We are heading back to the cradle of civilization.
00:28Grease!
00:29Yes!
00:30All right!
00:31Hey, Zayas!
00:32I can hear elimination calling me.
00:34Woo! Fire!
00:36We haven't grilled before.
00:37I'm going out fighting.
00:39This is incredible.
00:40It looks like someone threw it up.
00:42Wow.
00:42It's going to be a fight.
00:43I'm going out fighting.
01:01Good morning.
01:02Good morning.
01:04Good morning.
01:04Welcome back, guys.
01:05Good morning.
01:05Hi.
01:06Yes.
01:07That is the energy.
01:09Man, our numbers are dwindling, right?
01:11Yes.
01:12Okay, trailblazers.
01:13Thanks to Nicole, we are heading to the top level.
01:16Now that we're on top, the question is, can we stay there?
01:20I don't feel like I've ever really been thrown around as,
01:22like, oh, someone to look out for.
01:24But I don't know, maybe people should watch out.
01:27Team Arrington.
01:28Chef.
01:29We are back in that middle kitchen today.
01:32Thanks to Mata.
01:33You cooked your way out of that elimination.
01:35Thank you, Chef.
01:36Christina, you didn't even hesitate to use that immunity
01:39pin last time.
01:40Was that an easy decision for you?
01:42It's what it's for.
01:44What does this competition mean to you?
01:46This is everything.
01:49I've dreamed about this since I was a child.
01:51It's the only thing I love to do.
01:54That's why I'm putting so much pressure on myself,
01:56but I need to just stop overthinking every cook.
01:59And if I just do what I'm good at,
02:01it will show up on that plate.
02:03That's why I chose you.
02:05Listen, Richard and Aisha and myself,
02:08we talk endlessly about the passion we see every time
02:11you walk into this competition.
02:13Keep that up, please.
02:16Right, are you ready for today's challenge?
02:18Yes, Chef.
02:18Good, so are we.
02:20Today, we are heading back to the cradle of civilization.
02:24The one place where tzatziki and togas came together
02:29to form a perfect union.
02:32Greece.
02:33Yes.
02:34Hands up who's been to Greece.
02:35Let's go.
02:36Major pressure for the Greek girl to execute
02:39a perfect Greek dish.
02:41I'm just going to go into it like it's any other cook.
02:44The best thing about the Greeks, they know how to party,
02:49right?
02:49Yes.
02:51Boppa!
02:53I love that.
02:55Yeah, I want to smash one.
02:57The Greek custom of breaking plates is a real symbol
03:01of good luck.
03:02In that case, whoo!
03:05Opa!
03:07Yeah!
03:08Opa!
03:08Oh, my gosh, you guys are absolutely ridiculous.
03:12I mean, but since we're all throwing plates.
03:14Yes!
03:14Why not?
03:15Yes!
03:15Why not?
03:16Yes!
03:17Yeah!
03:19Opa!
03:21Right, now that you've all got the amazing good luck
03:24on your side, all of you today will have 25 minutes
03:27to create one stunning Greek entree.
03:30Simple, fresh ingredient.
03:33Elevate that.
03:34Yes.
03:34Understood?
03:35Yes.
03:36Okay, Team Blaze, off to the elevator.
03:38I'll see you on the top level soon, Team Blaze.
03:40Let's go.
03:41Team Blaze.
03:42Go, baby.
03:49Ready as we can be.
03:50It's going to be a long ride.
03:51We're going all the way up there.
03:53All right!
03:54Yeah!
03:56Feels good to be up here.
03:59It does, but you know how everybody has their
04:00superstition about the kitchen.
04:02The top kitchen is cursed.
04:04It's bad juju.
04:04Everybody goes into elimination.
04:06Yeah, let's break that curse.
04:08Every time a team gets sent up here,
04:10they head straight back down to the basement.
04:11Today is the day that we have to break this curse.
04:18Let's go!
04:20Home sweet home.
04:21It feels like we've been here forever.
04:27Let's get it.
04:28All right.
04:29How you doing down there?
04:31Please drop me a lemon or something.
04:33God.
04:34No lamb's tongue.
04:35Please.
04:36Lamb testicles today.
04:38I'll cook some lamb .
04:39Let's go.
04:40Okay, Christina.
04:41We get it.
04:42We're in the basement.
04:43We know.
04:44But not for long.
04:45We're in the basement.
04:47We're in the basement.
04:50Let's go.
04:51Let's go, guys.
04:52Let's go.
04:52Let's get the hell out of here.
04:54Three social media chefs left on Team Ramsay.
04:57We think outside of the box.
04:58We're well-rounded.
04:59And we're used to just making weird stuff.
05:02Bring it on.
05:03Greek food shines because of the ingredients.
05:05Yes, sir.
05:06It's Greek.
05:07Don't over-complicate it.
05:09Yes, sir.
05:09But you, you've got to grab.
05:11Yes, sir.
05:13Let's go.
05:14Let's go.
05:15Give me some love.
05:17Give me some love.
05:18He made it back.
05:20Good vibes today.
05:21Good vibes.
05:22We love it.
05:23Yeah, you stay ready.
05:24I'm so proud of you.
05:24Thank you so much.
05:25Two in a row.
05:26Wow.
05:29All right, let's go.
05:30Let's go, team Blaze.
05:31I'm feeling it.
05:32I'm feeling it today, okay?
05:33Okay, listen, you're going to have the lion's share.
05:36You know what that should be in the framework of Greek cuisine.
05:39Yes.
05:40So you know what might be up there.
05:41You're probably going to get it.
05:42Yes.
05:43Let's do it.
05:43Let's line up on the door.
05:45We're ready to go.
05:45Let's do it.
05:47It's Greek food, Greek cuisine.
05:51Let's go.
05:52Okay, team Blaze.
05:53What do we got?
05:54Some amazing.
05:54There's bream, pig ears, lamb neck.
05:58Oh, my God.
05:58Greek, they love lamb.
06:00Let's do it.
06:01Let's try that.
06:02Grab, grab, grab.
06:03And we'll figure it out later.
06:06Octopus, really, really tasty.
06:07Grab the octopus immediately.
06:09Cherry tomatoes, goat cheese.
06:12It's so hard to see.
06:12It's such a challenging pairing.
06:14Octopus with goat cheese, so I'm going to have to pull tricks out of the hat for this one.
06:18Balsamic vinegar, cilantro, tahini.
06:20I feel like the grab is more stressful on the top kitchen because there is so much to look at.
06:25The only thing I'm seeing is turkey thigh.
06:27Tomatoes, fish, five seconds.
06:29I'm really not seeing the things I thought I would see on a Greek platform.
06:33I can't even find a can of beans.
06:35I wanted to make hummus.
06:36If you can grab it, it's yours.
06:37But for some reason, I grabbed the yellow bell pepper just in case I can make that work.
06:42Yes, yes.
06:43Dang it.
06:44Go.
06:45Let's go, let's go.
06:47Beautiful Greek dishes.
06:48I see some beautiful ingredients.
06:51Red prawns.
06:52Oh, my goodness.
06:54And I even found feta and some orzo.
06:56Today is my lucky day.
06:58We got pork chops.
06:59We have chicken.
07:01Airline chicken breast.
07:02I'm like, yeah, let me grab that.
07:0415 seconds, guys.
07:05And I also grabbed some red cabbage with some freshness.
07:07Come on, guys.
07:08Grab ingredients.
07:09Everyone have a protein?
07:10We got pork chops.
07:11We got pig ears.
07:13No, thank you.
07:14Fried sardines are one of my dad's favorite things to eat.
07:18So I grab it instantly.
07:20Lemons, lemons.
07:21I'm feeling really good about my grab.
07:23Everyone have a protein.
07:24It's leaving.
07:28Let's go.
07:29Go, go, go.
07:30Go.
07:30I see the pork chop.
07:33Go, and it's gone.
07:35Oh, damn.
07:36I got a top floor grab today.
07:38I'm feeling amazing.
07:40Salad, anchovies, look.
07:41This is the best day to be in the basement.
07:44Send them carrots.
07:45I'm super surprised to see Breen made it to the basement.
07:48I got this, man.
07:49Five seconds.
07:50Pig's ears.
07:50Pig's ears?
07:52What the hell?
07:54I don't know, chef.
07:55I end up with pig's ears.
07:56I'm screwed.
07:57Grab, grab, grab.
07:59Well done.
08:00I'm happy with my thick-ass pork chop.
08:04I'm ready.
08:06Yeah.
08:10I'm cursing more than I ever have on this show so far.
08:13I guess I'm getting more comfortable.
08:14Right, guys, your 25-minute starts now.
08:16What did you grab?
08:17Pork chop.
08:18Oh, stop it.
08:18That made it down here?
08:20Yes, it did, chef.
08:21Love it.
08:21Love it, love it, love it.
08:22Isaiah, what did you grab?
08:24Breen.
08:24Breen?
08:25Yes.
08:25I mean, that thing is so Mediterranean.
08:28It's unreal.
08:28Yes, chef.
08:29Bell pepper.
08:30Nice.
08:30A red pepper, jalapeno, some wheat, tomatoes, spinach,
08:34grapefruit.
08:34Traditionally, they don't fill it in.
08:36They slice them and marinate them.
08:39Oh, pig's ears, bro.
08:40Pig's ears.
08:41Oh, my God.
08:42Okay.
08:43Have you ever eaten pig's ears?
08:45No.
08:45Have you tried them?
08:46Never.
08:47Man.
08:47Oh, jeez.
08:49Damn.
08:50I give pig's ears to my dogs.
08:52Now I've got to make it for Gordon Ramsay.
08:57What the am I going to do with this?
09:07Gordon, how's it going down there?
09:09We've got pig's ears down here.
09:10Have you ever cooked them before?
09:11No.
09:12Oh, good luck.
09:14Listen, I prepared for many things.
09:16I prepared for cow tongues, ostrich.
09:18But one thing I did not prepare for was the ears of a swine.
09:22In Greece, there's like a crispy pig's ear salad.
09:25You slice them nice and thin, flour, egg wash, breadcrumb, beautifully fry like nice big lardons.
09:31This is going to be an uphill battle for sure.
09:35Man, don't make a pig's ear of this one, will you?
09:40Wow.
09:41I can hear elimination calling me.
09:46All right, guys.
09:47Think about how are you adding freshness.
09:49Best dish of the day, yes?
09:50Yes, chef.
09:51Yes, chef.
09:52Christina, what is the vision for your plate?
09:53I'm going to make a traditional, like, potato garlic dip.
09:58I'm going to just lightly fry those sardines.
10:01Do you cook a lot of Greek food?
10:03I do.
10:03Yeah.
10:04It's what I grew up with.
10:05A lot more of the homey type of Greek stuff, you know?
10:08My dad always eats these deep fried sardines.
10:12Ever since I was a kid, I remember.
10:14We used to have a Greek diner.
10:17So I did grow up in that environment.
10:19It's just so close to home, and my culture, and my Greek heritage, and upbringing is one
10:26of my strengths.
10:27So that's what I want to replicate today.
10:30Fried sardines sounds delicious, chef.
10:32Yeah.
10:33Keep up that intensity, okay?
10:34Yeah.
10:36Oh, yes.
10:38Let's go.
10:39Chef Bon!
10:40I have an airline breast right here.
10:42I'm going to do a sauteed chicken breast over a nice, fresh, patouche salad with some crispy
10:46pita.
10:46Cooking that cast iron.
10:48Love that.
10:49I'm going to get a nice crispy skin on that beautiful airline chicken breast, because I
10:54don't want any of the mentors to talk about my chicken.
10:57Cook like you want it.
10:58Ah, ah, ah.
11:04We're working on the things that take the longest to cook.
11:07So a couple of you are working on some breads.
11:09That's awesome.
11:10All right, Angela, what are we thinking?
11:12I'm going to marinate this.
11:14Lamb neck.
11:15Right.
11:16Sear oven and try to leave this thing mid-rare.
11:19Okay, got it.
11:19So it's mid-rare and then sliced?
11:21Mm-hmm.
11:21I've never made a lamb neck before.
11:23I don't even know when I grabbed it.
11:24I feel like that's like a basement protein.
11:26I would just be mindful that it still is a pretty big piece, so just let it rest for
11:30as much time as it cooks.
11:31As it cooks, yes, chef.
11:33I won't even lie.
11:34I don't even know people ate this.
11:36Lamb neck, it could work, but it's an odd choice.
11:38It's easy to under or overcook, and you're gifting your competitors better options on
11:44the middle and the basement floor.
11:46Zach, the octopus is going to hit the grill, right?
11:49Yes, chef.
11:50Yeah, that's a good call, right?
11:52Because we don't have a lot of time.
11:53I don't mind sometimes if you drip a little oil into that grill.
11:57100%.
11:57You get those flames licking.
11:58You know what I mean?
11:59You got it, boss.
12:02Okay, Nicole, what are we thinking?
12:03I'm going to marinate my turkey thighs.
12:05I think I'm going to give them a sear and then put them on a skewer and grill them.
12:08I'm going to do tzatziki something.
12:11Well, tzatziki, one of my favorite things.
12:13Okay, on the last grab, I saw you overextend into the platform.
12:19Yes.
12:20You, like, have some superpower that I'm not aware of?
12:22I am Elastigirl.
12:24You are Elastigirl.
12:25She says, go, fight, win.
12:27But how do you do that?
12:28I have double-jointed arms.
12:29I can do crazy things with my arms.
12:32I can lick my elbow.
12:33Things I don't need to know in the middle of the competition.
12:37I won't do it now because it's unsanitary in the kitchen, but I'll show you later.
12:41We have the real-life Elastigirl right here.
12:44My mom always tells me not to do that in public.
12:49Five minutes down, 20 minutes to go, yes?
12:53Keep it going, guys, yes?
12:54Yes, chef.
12:55Yes, chef.
12:55Let's get out of this basement.
12:59What'd you grab, girl?
13:00All right, chef, I have this beautiful pork chop, and I'm marinating it right now.
13:04You gotta cook it in the pan.
13:05Don't put the butter in too early so it doesn't burn.
13:07You've got lots of herbs in there as well, so they may burn.
13:09Yes?
13:10Okay, yes, chef.
13:11Yeah?
13:11I'm still learning how to cook meat, and I picked a really challenging protein.
13:17It was this thick.
13:19I just need it to be perfect.
13:22Jordan, we're gonna set up here for your flour egg wash breadcrumb.
13:25Thank you, chef.
13:26All right, get organized, young man.
13:27Yes, sir.
13:30Man, we are truly in the basement, let me tell you.
13:32I cannot believe the grab from Jordan.
13:34He gets pig's ears.
13:35Never taste them, never cook them in his life, but there is a traditional pig's ear salad.
13:39If he gets this right, it could be mind-blowing.
13:41Isaiah, grab this whole seed bean.
13:43That is grease to a T.
13:44And then, Gabby, the pork chop.
13:46I mean, that is the perfect ingredient to highlight Mediterranean cuisine.
13:50So fingers crossed, we're gonna get out of the basement quickly.
13:53Let's go, guys.
13:54Yes, chef.
13:55Yes, chef.
13:57Okay, let's go, team.
13:58Blaze, keep up the pace.
13:59Yes, chef.
14:00Angela, how are we doing?
14:02I'm just curious about this tahini thing.
14:04I'm not sure where I'm about to throw it.
14:06I've never made a Greek food.
14:08So it's sesame seed puree.
14:09You gotta have that wheelhouse of technique for Greek, because that tahini, when I open it
14:15and I see this much oil at the top, it's like, do people eat that?
14:19It just tastes like nasty peanut butter.
14:21Okay.
14:22I'm not really sure.
14:23That's a good description.
14:25Nasty peanut butter.
14:26But it's the flavor of bitter.
14:27I didn't like it.
14:28I didn't know what to do.
14:29I just like, hmm, gotta figure that one out, you know?
14:32I'm gonna puree it.
14:33Okay.
14:33We gotta break the curse, everyone keeps saying.
14:36The top level, I think it can be challenging, because you do have so many ingredient options.
14:41So I think it trips contestants up.
14:44That is the curse of the top level kitchen.
14:47Halfway through.
14:49Okay, the thighs are gonna be really hard to overcook, right?
14:52So yeah, spin them on the side here where you can see it's raw.
14:54You know what I mean?
14:55Yeah.
14:56Okay.
14:56First time grilling.
14:57Yeah?
14:58Is it your first time grilling?
14:59Yeah!
15:00Yeah!
15:01First time grilling?
15:02What?
15:03I've never really properly used a grill before.
15:05Woo!
15:06Fire!
15:07Okay.
15:08Okay.
15:08I'm a baker.
15:09I love baking cookies, pies, bars, treats.
15:12So I feel like this competition is just a whole first for Nicole.
15:16But the more my confidence is growing, the more adventurous I'm feeling to try new things
15:21and just put myself out there and see if it works.
15:23We haven't grilled before.
15:25I picked her.
15:26Okay.
15:30Go, right, think about it.
15:31Start, just think and work tidy, okay?
15:35Egg needs to come out.
15:35Yep.
15:36Yes, Chef.
15:36That goes on there.
15:37You fry them at the same time, yeah?
15:38Let's go.
15:38Yes, Chef.
15:38Come on.
15:40Right, what else are we going to serve with this beautiful fish?
15:42I'm going to serve a potato salad.
15:44I love that.
15:44I love that.
15:45And where's this going now?
15:46In the oven?
15:47Yeah.
15:47For the ovens, ovens, ovens, ovens.
15:49The ovens, they're over here, but remember?
15:51Cool.
15:51Let's go.
15:52This is definitely a difficult protein, especially cooking the fish whole.
15:56I can easily undercook my fish.
15:58I need to get it in the oven, and hopefully by the time the platform comes, I'm all good.
16:05Gabby, watch that shot.
16:08Yes, Chef.
16:09Let's go.
16:11My pork chop is just cooking too fast.
16:16It's raw in the middle and burnt on the edges, and that's where I'm at right now.
16:20For God's sake, that's dark.
16:22That's too dark.
16:23All right, so that's over now.
16:24Look, remember I said to keep an eye on it.
16:27So you're going to clean that oil out.
16:28If you're burning, you stop, and you start again, okay?
16:31This is not cooked.
16:32I'm worried now.
16:34Oh, God.
16:35I was feeling on top of the world with these ingredients, but if my pork chop is messed up,
16:41then, like, there it goes.
16:42My whole dish.
16:44Let's go.
16:45It needs to be perfect, because if it's not, then this dish is ruined.
16:58So that's dark.
16:59That's too dark, right?
17:00You have to keep an eye on this.
17:02All right, now you can get some butter in there.
17:04Now get that basing, okay?
17:05And then let's get that thing in an oven.
17:07No more color on that top, right?
17:09Okay, Chef Ramsay, I trust you.
17:13I need it to be attractive.
17:15You got the oven?
17:16Yes, Chef.
17:17You only need three or four minutes in there, that's all.
17:19Okay, thank you, Chef.
17:20Yeah?
17:20I really hope it works, because if not, this dish could be ruined.
17:25Ten minutes to go, guys.
17:27Don't forget to season that orzo, Chef.
17:29Yes, Chef.
17:30Chef, what do you think?
17:33I think you need more coating.
17:35Oh.
17:35The sardines is not frying up the way that I would hope.
17:39This is food that I eat, my family eats.
17:42It's literally in my DNA, so I'm starting to freak out.
17:46I'm adding some buttermilk to get it to coat a little bit.
17:51Slow your breath down, girl.
17:53You got this.
17:53It's in your wheelhouse.
17:54Do you believe it?
17:55I believe it.
17:56I know you do.
17:56I have to stop putting so much pressure on it, and go back to cooking from my heart.
18:02Don't get them too dark, okay?
18:03Yeah.
18:03It's a delicate fish.
18:05Christina is bringing the dish to life.
18:06I think she's building as she goes, and she's drawing from her heritage.
18:10I want Christina to show herself that she can do this, because it doesn't matter how much
18:15I believe in her.
18:16She has to believe in herself.
18:19Push all the way to the end.
18:20If you slow down the pace, it's time to pick it back up.
18:23You have a sauce over here, Zach?
18:25Do a puree.
18:25You got goat's cheese.
18:27Correct.
18:27Yeah, I was going to puree that with the roasted eggplant.
18:31Got that octopus going.
18:32You got your bread going.
18:34You just make sure char burnt, right?
18:35Char burnt.
18:36Don't overcomplicate it, all right?
18:38Yes, chef.
18:39Simple is very tough for a lot of people, myself included sometimes.
18:43And that's the concern.
18:45Zach's got a great plan, but as usual, it also has a thousand different elements on his
18:49dish.
18:50Five minutes left, guys.
18:52Come on, guys.
18:53Chicken's cooked.
18:53I wouldn't let it rest in that pan any longer, chef.
18:55Yes, chef.
18:58Happy, happy, happy?
18:59Now, taste that.
19:02We're getting close.
19:03It needs a little more warmth.
19:05It does.
19:05Yeah.
19:06You need that mara on that plate.
19:07We need some more love.
19:08Oh, yes.
19:11Four minutes to go, yes?
19:14Start working this thing out, guys, please.
19:17Might watch.
19:18A little trick.
19:19Whenever you've done something and it's too dark,
19:22a stick of butter that rubs the color off.
19:25Wow.
19:26Chef Ramsay shows me this magic eraser trick with a stick of butter.
19:33Like, oh, my God.
19:35So my blackened pork chop, it's starting to look a little bit better.
19:39I mean, it's presentable.
19:41Jordan, start visualizing that salad now.
19:43This dish could get us out of the basement.
19:45You got it, chef.
19:46Focus, okay?
19:46All of my components are here, but they're scattered across the kitchen, right?
19:51I've got certain things on my bench, things in the fryer.
19:54Start thinking about this in your mind.
19:55Yes, chef.
19:56Don't get bamboozled.
19:57You got it.
19:57Let's go discipline yourself, yes?
19:59You got it, chef.
20:00Time management and organization is my biggest outfall by far.
20:04Two and a half minutes left, okay?
20:06Push all the way to the end, okay?
20:08Absolutely, chef.
20:09Simple, beautiful Greek cuisine.
20:12The platform's on the way.
20:14Two minutes.
20:15Start plating.
20:15Yes, chef.
20:17Elevated dishes, right?
20:18Yes, chef.
20:21Wow.
20:22Come on, guys.
20:23Here we go.
20:24Finishing touches.
20:26No-miss platform.
20:30Start plating, guys.
20:31Move, move, move.
20:32Drizzle, drizzle, drizzle.
20:35Get ready for the platform, guys.
20:37Beautiful.
20:37Tidy up that plate.
20:38Yes, chef.
20:39Now it looks beautiful.
20:40Coming, guys.
20:42The platform is here.
20:44Well done, Gabby.
20:44Get it on there.
20:45Let's go.
20:46Platform now.
20:47Now.
20:48Now.
20:48Now.
20:49Platform.
20:49Go, go, go, go, go, go.
20:51Well done.
20:52Well done.
20:53Well done.
20:54Go.
20:55Good job, guys.
20:55My boy.
20:56Good job.
21:00Platform's here, guys.
21:01Let's go.
21:02The platform's coming, but when you have to have a composed dish and you're a professionalist
21:06like me, I'm using every second that I have to put the best product out because that's
21:09my name on it.
21:11Guys.
21:14You don't ever want to be on Greek time because we're always late.
21:17Come on, guys.
21:18I was not on Greek time to that platform today.
21:21Let's go.
21:22Let's go.
21:22Vaughn.
21:23Come on.
21:24Come on.
21:25Nice.
21:27I get it on.
21:28I spilled a little bit, but I'm afraid for the best.
21:32Hey, don't forget that salad, okay?
21:33Yep.
21:33Got it.
21:34Platform is here.
21:36Ah.
21:38It's go time now.
21:39Heard, chef.
21:40Zach, the platform's here.
21:42Angela, the platform is here.
21:43I'm a little stressed.
21:44I need a little bit more time.
21:46Bam.
21:47Let's go.
21:48Now I have to just run to the platform like a gazelle and make that look perfect, too.
21:51A couple seconds left.
21:53Yes.
21:53All right.
21:54Angela.
21:54Angela.
21:55Ah!
22:00Angela.
22:00Angela.
22:05Did you get it?
22:07Yep.
22:14Wow.
22:15These dishes look beautiful.
22:16I feel like I'm cruising through Santorini.
22:22Shall we start at the top?
22:24Richard, Blaze, what have you got?
22:25All right.
22:26Here we go.
22:26Top kitchen.
22:27Grilled octopus with goat cheese puree.
22:34Wow.
22:35I mean, there's not a more quintessential ingredient coming out of grease than octopus.
22:40Unfortunately, there's a fattiness and sort of richness that's lingering on my palate.
22:45I believe it's coming from the goat cheese.
22:47For me, that is overpowering the delicate sort of lightness on this octopus.
22:52This is my first kind of negative criticism.
22:55I'm just thinking now, octopus and cheese.
22:57Why the hell did I do that?
22:59I'm feeling super nervous.
23:00Not sure what's going to happen at this point.
23:03This next dish is a lamb's neck.
23:06What happened?
23:07This was literally thrown up onto the platform.
23:11Because it looks like someone threw up after a heavy night.
23:15We have a lamb's neck marinated.
23:17Then you have this fresh tomato, olive, and onion salad.
23:20There's a lovely vibrancy from this dish.
23:22It doesn't look the most attractive.
23:23But I love the olives, the red onions, and the blistered roasted tomatoes.
23:27Delicious.
23:28Lamb's neck can be served pink.
23:29This one's a little tough for me because it's been sliced too hot.
23:33You guys are the cream of the crop.
23:35When we say two minutes, at that point, cooking's done, right?
23:39You're just composing your dish.
23:41You work so hard to just be thrown on that platform.
23:44This is my first ugly plate, you know what I mean?
23:46Some people have been throwing the thing up there like frisbees all season,
23:49so you can't fault me off one ugly plate.
23:53Okay, this next dish is a marinated grilled turkey thigh souvlaki.
23:57Say that three times fast.
23:59With fresh pita bread, tzatziki, and a pepper and olive salad.
24:02Turkey, not something you jump to right away when you're thinking about Greek food, for sure.
24:07Cooking the turkey is beautiful.
24:09Tzatziki, vibrant.
24:10The pita bread is delicious.
24:12The depth of flavor is phenomenal.
24:15There's incredible garlicky notes that are very, very pleasant.
24:19Great job.
24:19The tzatziki and the turkey is really, really perfect.
24:23The bread is nailed.
24:24Tasty, tasty, and well-cooked turkey thighs.
24:27Oh, my gosh.
24:28It's like there's fireworks going off inside my body.
24:32Heading to the middle, we have a Mediterranean grilled shrimp with a feta and cucumber salad.
24:40Beautiful.
24:40Love the feta, the olives, and the tomato.
24:43It's the perfect appetizer at a Greek wedding.
24:45Yeah, I mean, I think the ingredients scream grease for sure, but the shrimp are a little mushy.
24:51Next up, this is a pan-roasted chicken breast over a salad of fatouche.
24:57The plate full.
24:58The chef literally threw it onto the platform.
25:02Mmm, the chicken's cooked beautifully.
25:04Really delicious.
25:05Yeah, I mean, for me, to be honest, it's a little clunky.
25:08The chicken itself, well-cooked, but maybe you could have, you know, manipulated it a bit more.
25:13Interesting.
25:14The fatouche salad is the perfect complement to the chicken breast,
25:18and I'm happy you guys actually got to taste it because I was very concerned that this was not going
25:23to even make the platform.
25:24Wow.
25:26Next up, heading to the coast of Mykonos, we have crispy deep-fried sardines.
25:31I know that what I put on the plate is true to the Greek heritage.
25:36I want this more than anything, and I hope it's enough.
25:40There's not a more quintessential Greek item than the charred lemon.
25:43I love that this chef grabbed sardines, because you've got to fight that strong flavor with maybe the sweetness of
25:49the tomato.
25:49Yeah, this dish is vibrant.
25:51The eggplant, the tomatoes, and the roasted lemon, the sardines should be the hero,
25:54but they need to be cooked more or grilled.
25:56But, yeah, it's a great effort.
26:00Shall we move to the basement?
26:03I know these dishes look like they come from the top floor,
26:06but they were granted some amazing ingredients.
26:09I don't understand how you get the pork chop and the whole fish down there.
26:12Great ingredients.
26:14Let's start off with a sea bream all the way from Santorini.
26:18Really smart to keep the fish whole like this.
26:22I mean, for me, the star on this plate is the fish.
26:25Really challenging to cook fish properly on the bone, and this is incredible.
26:29And it's also incredibly simple.
26:31It's hard to do simple things well.
26:33It's a very classic Greek dish right there.
26:35It just oozes Mediterranean.
26:37Let's go.
26:39So this pork chop was marinated in a citrus marinade with okra, potatoes, and peppers.
26:53Perfect.
26:54This dish is vibrant.
26:56The pork chop is cooked beautifully,
26:57and that viscosity from the okra is incredible.
27:01For as beautiful as it looks, I have to be honest, the flavor is also as good.
27:07It looks like it's just stepped off the cover of Bon Appetit magazine.
27:09Well done.
27:10I applied to Bon Appetit, and I got a big fat rejection.
27:15So to just hear Gordon Ramsay say that this dish belongs on the cover of a magazine?
27:21I mean, ok.
27:24The pig's ear, not a great ingredient.
27:27So this is a crispy pig's ear Mediterranean salad.
27:37I got to say, the pig's ear is crispy and it's beautiful.
27:43Not an easy thing to cook.
27:44What I really love about this dish is the simple salad that you see in the Mediterranean.
27:48Overall, I think it's a pretty good dish.
27:49A really good cook on that pig's ear.
27:52Well done.
27:52Can you hear what I'm cooking right now?
27:55I'm stoked.
27:56Top dish with pig ears?
27:58We might be there.
28:02Ok, right now we need a very serious moment.
28:05Top nine.
28:05It's a very tough debate back there.
28:08Let me tell you.
28:09Excuse us, please.
28:13Dude, I won't let kids go.
28:17Right, shall we start in the bargain basement?
28:20I don't understand how you get a whole fish down there and how you get a pork chop down
28:24there.
28:24The sea bream.
28:25He cooked it beautifully.
28:26And do you know what?
28:27He didn't just stick it in the deep fat fryer.
28:29You don't do that in grease.
28:30Then the pork chop.
28:32The Gordon hype train has some merit to it.
28:35Hype train?
28:36Listen, I do love the fish.
28:37The pork chop is stunning.
28:39The pig ears.
28:41Maybe not the pig ears.
28:43Come on.
28:44Not, not, not.
28:44Hold on.
28:46If I had pig ears, bro, I wouldn't have been able to do what you did.
28:50No, we did that in the basement.
28:51I did love the chicken from the middle floor with the fatouche.
28:55It's ugly.
28:55I'm sorry.
28:56The chicken was delicious.
28:57It looks like it fell off the truck.
28:58It looked like it fell off the Euro truck.
28:59The chef actually threw it onto the platform.
29:01I had a chef who threw something onto the platform, too, and it looks better than that.
29:04What, the lamb neck?
29:06It did not look better than that.
29:07It absolutely looked better than that.
29:09What?
29:09I thought it was missing ingredients.
29:11It looked half done to me.
29:12Chicken was cooked like that in the lamb.
29:13Onions, tomatoes, olives.
29:15That was not a next-level chef dish for me.
29:18No.
29:18I don't know what they're fighting about.
29:20This is stressful.
29:24Those sardines, I would have preferred to see them grilled.
29:27Deep-fried sardines.
29:28Sorry.
29:28I agree with you on this one.
29:30But there was other better flavors on the plate than the sardines.
29:35The octopus with the goat's cheese.
29:36What happened there?
29:37This is my best chef over there, so I'm letting him ride a little bit more.
29:40But you have to put the reins on him.
29:42Then it's like the goat's cheese.
29:44I'm like, that's the first time I put an ugly plate up there.
29:47Best dish of the day.
29:49It's got to be between the pork and the fratouche, no?
29:53The fratouche?
29:54Oh, it tastes good, the fratouche.
29:56We're talking best dish.
29:57Yes.
29:57Best dish.
29:58To be clear.
30:00Don, come on.
30:01Best dish?
30:02Come on.
30:02You think it's on your floor?
30:03I think, to me, the best dish is, hear me out.
30:06Listening?
30:06I'm listening.
30:07The marinated turkey thighs.
30:09And the beautiful soft pita bread.
30:12Interesting.
30:13So, turkey, chicken fratouche, and pork.
30:16Best dishes.
30:17I'd say so.
30:17Great.
30:18Which dish do you picture coming out of Greece?
30:22Ah.
30:23Mmm.
30:23That's a good argument.
30:24You know what I mean?
30:25That's a good argument.
30:27Let's go, girl.
30:28Come on, you got this.
30:29Yep.
30:30Here it goes.
30:31It's time.
30:31All right, let's go.
30:34Okay.
30:35These conversations are getting more difficult each and every time.
30:42Now, only one of these dishes we could agree that stood out above the rest.
30:50The top dish today is...
31:04The top dish today...
31:10Is...
31:14Gabby's pork chop.
31:15Ah!
31:18Let's go, dude!
31:19Ooh!
31:21Gabby, it was cooked to perfection.
31:23Magazine cover food.
31:24I was rejected from a job at Bon Appetit, so hearing that, it was like, just, wow.
31:29What would you say for Bon Appetit right now?
31:31I'd say Bon App.
31:32Hey, you could have had this, but not anymore.
31:37Well done.
31:37Next time round, Team Ramsey will be in that top-level kitchen.
31:43Ahead to the lounge.
31:44Well done, Gabby.
31:44Glad, dude.
31:45Team Ramsey is definitely a force to be reckoned with.
31:47Right now, we're the top dogs.
31:54Each of you now have to nominate one individual to head into a tough elimination.
32:01All right, Richard, I'm gonna start with you.
32:04Angela, it just didn't quite work out today.
32:09Zach, the goat cheese dominated that dish.
32:12It's a pretty big error at this stage in the competition.
32:18Zach, you do have that pin on your chest.
32:25But it's Angela that I'm gonna put into the elimination today.
32:28Absolutely.
32:29It's my second time going into elimination.
32:31I am gonna bring it like I brought it last time.
32:35Honestly, I don't want to put anyone up in that elimination cook.
32:41Christina.
32:42You were in your head.
32:44I want you out of your head, girl.
32:46Get your ass back to Team Arrington.
32:48I got you.
32:49I'm going into elimination, and I'm coming out.
32:52End of story.
32:53Christina.
32:54Angela.
32:55You've got one last chance to prove yourselves.
32:58Both you'll be working with a protein synonymous with the Greek cuisine.
33:02A perfect rack of lamb.
33:05I've been waiting for the rack of lamb.
33:07Now, you've both got 25 minutes to cook that rack of lamb.
33:11However you're doing it.
33:12But it needs to be cooked perfectly.
33:14Right.
33:15Head to the elevator.
33:16I'll see you shortly.
33:17Let's go, Christina.
33:18Angela, get it in the oven.
33:20Get it cooking fast.
33:21Three go up, three come back.
33:23Wow.
33:24It's gonna be a fight, man.
33:27All right, girl.
33:28You got this.
33:29Let's go.
33:29I'm excited.
33:30Let's go.
33:31I'm coming in this ready.
33:33There's a history of some pushing and shoving, running to that platform.
33:36I will get dirty if I have to.
33:40This is not gonna be kiss of death or bad juju like everybody thinks in the top kitchen.
33:44I'm breaking the curse, so Christina's going home.
33:49Ladies, come over.
33:50Come over, come over.
33:50Yeah.
33:51She looks so composed.
33:53Ooh.
33:54Yeah.
33:54Last time.
33:55Angela, she looked just like that during her whole cook.
33:57Yep.
33:58Brexel lamb, it's the Rolls-Royce cut, okay?
34:00It all depends on that first initial sear and getting it in the oven.
34:03So you've got time to rest.
34:04The very best of luck to both of you, yes?
34:07Both of you line up.
34:08Let's go, ladies.
34:08Got that.
34:09Let's go.
34:11Time for it is coming.
34:12I feel like I'm watching the Super Bowl.
34:15The stakes are high.
34:16If you lose this challenge, you are going home.
34:20Your 25 minutes starts now.
34:26Let's go.
34:27Good luck, ladies.
34:29Oh, push.
34:30There we go.
34:31Rack of lamb.
34:32Well done.
34:32Woo.
34:33Even though we both had a rack of lamb, the rest of the ingredients are really the most important.
34:38That's what more so was going through my mind.
34:4025 minutes to get yourself out of this elimination.
34:44Let's go.
34:44There you go.
34:45Christina, pan smoking, flat side down.
34:48Yep, always.
34:49There you go.
34:50And let the pan do the work.
34:51Yeah, absolutely.
34:52Good.
34:52Tell me about the dish.
34:53Where are you going?
34:53I'm doing a classic seared lamb chop.
34:56I'm going to make a pesto with lots of lemon, garlic.
34:59I want to do some pureed carrots and seared trumpet mushrooms.
35:02Love that.
35:02Love that.
35:03Love that.
35:04Good.
35:06Right, Angela, cooking that meat on the bone is where the money is, right?
35:10It's where all the money is.
35:11I'm just going to take some of my fat off.
35:13Oh, it's just taking that whole piece off.
35:14The whole fat cap off?
35:15I mean, it's going to make it cook through quicker.
35:17Tell me about the dish.
35:18What are you thinking of doing?
35:19I'm going to do a balsamic glaze.
35:21Right.
35:21I'm going to do spiced potatoes.
35:23Okay, good.
35:24Speed up that process, yes?
35:25Let's get this.
35:26Lamb in the oven.
35:27I cut majority of the fat off because sometimes it doesn't crisp, so I wasn't going to take
35:32that risk to have a thick fat like that.
35:38Good.
35:39Lamb in the oven?
35:39Yep.
35:40Okay, well done.
35:41Now, that was a shock for Richard and I when Naisha said, look, girl, you're in your head.
35:45It's all good.
35:45But from a woman that handles so much pressure on a daily basis.
35:49I handle pressure from stuff on the outside with my daughter, my being an ICU nurse, but
35:54I tend to be the hardest critic of myself.
35:57So let's get rid of that step down.
35:58Listen to your mentor.
35:59Yeah.
36:00Okay, and believe in yourself, okay?
36:02I do, I do.
36:03Five minutes gone.
36:05Right, what's in the reduction?
36:07What have you got in there?
36:07Balsamic and red wine vinegar.
36:09Good, love that.
36:10And then in terms of the garnish.
36:11I'm just going to do a fresh roasted tomato salad.
36:13Really?
36:13I want to actually grill those really quickly, get a nice char on them.
36:17And sort of blister them as well.
36:18Then I'm going to do some fresh red onion.
36:19I just want to keep it nice and something simple and fresh.
36:21So we've got a really nice cut of lamb, the Rolls Royce of lamb.
36:24So you're going to make a salad with that.
36:25It needs to be a salad of absolute vibrancy.
36:28Heard, chef.
36:29Tomato and lamb to me isn't.
36:31Nah, it don't sound right.
36:33And I'm not that into it.
36:37Ah, there you go.
36:39Let's go.
36:3910 minutes gone, 15 minutes to go, right?
36:41You've got 15 minutes.
36:43This is your world right now.
36:45You've got mint in there?
36:47Yeah.
36:47OK.
36:49Are those mushrooms, Christina?
36:50Yeah.
36:51You should put a little bit of lamb fat if you have some on there.
36:53You need to layer that flavor, right?
36:55Love that idea.
36:57Right, is the dish starting to come together in your mind now?
37:00Yes.
37:00Potatoes are boiling.
37:01It's good.
37:02Reduction's done.
37:02Nice little blister tomatoes.
37:04Some tomatoes on the vine there working as well.
37:06Let's go, girls.
37:08Woo!
37:10Angela, what are, what are, what are, what are, uh, uh, uh, uh, uh, uh.
37:12It's got to come together.
37:13I feel like Christina's dish is sounding like it makes more sense.
37:1910 minutes remaining.
37:21Rams, OK?
37:22Yeah, I'm gonna check it.
37:23I'm gonna check it.
37:23Feeling organized and good?
37:25Yep.
37:25It's good.
37:26Let's take that, put it on here.
37:28What do you think?
37:29I need to rest.
37:30Yeah, that's right.
37:30It's time to rest.
37:31Thank you, by the way.
37:32Yeah, girl.
37:35Let's get that lamb out.
37:36Yep.
37:36Let's test now.
37:39You got a thicker sliced lamb.
37:41Sorry, it's quite rare there still.
37:42Right now, I'm freaking out that my lamb is not going to be cooked on time.
37:47Yep.
37:47You can't fast track it, right?
37:49Here we go.
37:50Woo!
37:51Oh, my God.
37:52If it's not cooked, I'm going home.
38:02Six minutes, guys.
38:04I'm having a blast, y'all.
38:06You got the chimmy, you got mushrooms, you got puree.
38:11Is it phenomenal?
38:12OK.
38:13Let's go.
38:14Don't panic.
38:14Relax.
38:15I need to wait until the absolute last minute before I cut this lamb.
38:20God forbid I slice it and it's raw.
38:23This is what you do.
38:26We are down to our last two minutes, ladies.
38:29Two minutes!
38:29Grab your plate.
38:30Take your time.
38:31Start waiting.
38:32Yeah, grab your plate, girl.
38:34Angela, compose yourself.
38:35You got this.
38:36Take your time.
38:37Bring it home.
38:38Get everything on your plate first, Angela.
38:40We're down to 60 seconds to go.
38:42I have to cut it now and get it onto the plate.
38:45There you go.
38:46Yeah!
38:47That's .
38:49All right.
38:5110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
38:59And stop.
39:01Yeah!
39:01Well done.
39:02Whoo!
39:06Well, Naisha, Richard, welcome back.
39:09OK.
39:10Two phenomenally cooked racks of lamb.
39:13Let's start with this rack of lamb, beautifully marinated.
39:16There's a grilled blistered tomato salad with smashed potatoes
39:20with a parsley vinegar reduction.
39:23Lamb is cooked absolutely beautifully.
39:27Where I get a little bit lost is it kind of looks like there's two concepts on one plate.
39:32Other than that, really beautiful.
39:34Yeah, I love the wine vinegar sauce with the gaminess of lamb.
39:37With the tomatoes and the onions, you know, one half of the dish is a little summery,
39:41one half is a little wintry.
39:43That's where it gets confusing.
39:44The fat on that lamb is caramelized and it's just delicious.
39:48Really good.
39:50Second lamb dish served with a carrot puree, green beans, pistachio pesto, and chanterelles
39:57that were sauteed.
40:02That mushroom that's so beautifully caramelized with the lamb fat, really smart, very herbaceous,
40:07the pesto on the side.
40:08If anything, I would say put more on the plate.
40:11For me, the eye goes to that carrot puree and it's almost like that's the center of the focus.
40:16Mmm.
40:17The pesto is almost too acidic, but it works because the lamb has the fat on it.
40:22You know, we're sticklers all for purees, that's a proper puree.
40:26The lamb is beautifully cooked.
40:30Okay, moment of truth.
40:31Naisha, which lamb will you be sending home?
40:36Um, so the dish that I will be eliminating today is going to be the lamb with the feta cheese
40:51and zucchini.
40:55Okay, Richard.
40:56The dish that I'm going to eliminate is the lamb with the feta salad.
41:09Damn, Angela.
41:10I am so sorry.
41:13Young lady, witnessing you across those last 25 minutes, that was phenomenal.
41:17It sucks to lose you right now, you know, because you are so talented.
41:21Please say goodbye to your colleagues.
41:23You will not be our next level chef.
41:25The juju kitchen.
41:27You've taken people down.
41:28Oh, you're so pretty.
41:30But I'm leaving very proud of myself.
41:32Take care.
41:33Good luck, Angela.
41:33Good luck.
41:34Good work.
41:35My journey keeps evolving.
41:37You have to keep going.
41:39We have one life to live, so don't be afraid to try a new journey.
41:45I'm so proud of you.
41:47You got through that.
41:49I'm glad you threw me in there.
41:51Yeah, girl.
41:52I knew you were going to come back.
41:53I needed to just face it.
41:54You did it.
41:55That's a beautiful plate.
41:56Good job, chef.
41:57Being thrown into that fire where it's all or nothing, I think I needed that confidence boost.
42:04And now it's on.
42:06Let me tell you something.
42:08Right now, the competition is wide open.
42:11Nobody reaches the top on their own.
42:15Sometimes, you need a little help from your friends.
42:20Good night.
42:22Great job.
42:23Thank you, chef.
42:24Oh, I get so hungry.
42:26My daughter's going to be so happy.
42:29Well done, guys.
42:30Woo!
42:31My daughter gave me, like, a checklist.
42:33She's like, you have to hug Chef Ramsay.
42:35Hell yeah, girl.
42:36Nice cook.
42:40Next time on Next Level Chef.
42:42Go!
42:43For the first time ever on Next Level Chef, you'll all be cooking in teams.
42:48Ah!
42:49Ooh!
42:49There's more pressure as a team.
42:51You're only as strong as your weakest teammate.
42:53Baby octopus and rabbit, it's a surf and surf of nightmares.
42:57If one of you fails, we all fail.
42:59The one-week length in Team Ramsay is Jordan.
43:02Don't around and fall behind.
43:04Get going now, OK?
43:05Remove me from this kitchen, please.
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