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00:01Previously on Next Level Chef.
00:03For the first time ever, you'll all be cooking in teams.
00:07There's no I in team, but there's a me.
00:09Go, go, go, go!
00:10David versus Goliath.
00:11That's it.
00:12The dish that I will be sending home is a chicken and waffle with a thigh.
00:15Vaughn.
00:16Oh, my God!
00:19And tonight, from here on in, you are all cooking as individuals.
00:25Now is the time to push.
00:27Normally, I have a sense of composure.
00:31Today, that's not happening.
00:33We've decided there's one more chef joining that elimination.
00:39Who's the third person?
00:40I don't have much to go back to.
00:41This is everything for me.
00:43I'm not going home.
01:02I don't know.
01:03How are you?
01:04How are you doing?
01:05How are you doing?
01:05Oh, Chef.
01:06Yeah.
01:07The magnificent seven.
01:08Yes, Chef.
01:09Yes, Chef.
01:09More than half of the competitors have come and gone.
01:13Now, the team competition is now over.
01:16From here on in, you are all cooking as individuals.
01:22I've been waiting for these individual challenges to start.
01:25Enough was enough with the teams already.
01:28I just want to kind of break out and do my thing.
01:31Not even a golden pin can save you at this point.
01:35Zach, I need you to turn in the immunity pin.
01:38Hopefully I made you proud.
01:41Well done. You didn't have to play it.
01:42Well done. That's the impressive part.
01:44Do you want it as a hairpin or you okay?
01:47I could use that.
01:48I think Chef Ramsay's jealous of my hair, you know?
01:52Sometimes my dreads fall out,
01:54so I save them and I mail them to friends.
01:56So Chef Ramsay might just get something in the mail one day.
02:00From now on, you'll move floors
02:03based on how you cook as individuals.
02:06Oh, one more thing.
02:07The top-level kitchen is closed.
02:10So in order to decide who will be cooking on the middle level
02:13and who will be cooking in the basement,
02:15we went back over every dish you've cooked in the competition,
02:18looking at all of your highs and all of your lows.
02:22Cooking on the middle level today.
02:26It's going to be...
02:30Gabby.
02:32Zach.
02:34Christina.
02:36What?
02:37And...
02:39Isaiah.
02:41Man, it's a great feeling just knowing they see me
02:45as a top dog in this competition.
02:48Time to make them proud.
02:49Okay, that means Mata, Nicole, and Jordan,
02:53you'll all be cooking in the basement.
02:54I kind of like that pressure.
02:56I want to show these mentors they made a mistake.
02:59Mata's one of the best chefs here.
03:01Throughout this competition, we've pushed you to refine
03:05your techniques, produce bold flavors,
03:07and then elevate your presentation.
03:10Yes, Chef.
03:10So for this first individual challenge,
03:13you'll be creating something that requires all three.
03:17A stunning Japanese bento box.
03:21Bento box.
03:22Each bento box today has to include one sushi roll,
03:26one cooked protein, and one tempura item.
03:30Got it?
03:31Love it, Chef.
03:32Okay, there's one more thing to help motivate you today.
03:35You'll all be playing for one of these.
03:40A time token.
03:43The recipient of this token has the option
03:46to add a 10-second head start to your platform grab.
03:52But if you don't want the 10 seconds yourself,
03:55you could use it to take 10 seconds away
03:58from your fiercest competitor.
04:00Oh, Lord.
04:03Okay, Gabby, Zak, Kristina, and Isaiah.
04:06Head to the elevator.
04:07Nyesha and I will see you shortly.
04:09Good luck, guys.
04:09Come on.
04:10Let's go.
04:24Come on now.
04:28I got this.
04:29I got this one.
04:31Wow, guys, I haven't had a chance to work with any of you yet.
04:34That's how this is.
04:35Yeah, how exciting!
04:39Let's go.
04:39All right.
04:41Nicole and the boys.
04:44Woo-hoo!
04:45Everybody is in the zone today.
04:48We don't have time to be messing around.
04:49We don't have time to be dilly-dally.
04:51No chit-chat.
04:53Gotta get to it.
04:56All right, yeah, we're gonna go good.
04:57Let's go.
04:58Crush it.
05:00Let's go.
05:01Okay, let's go.
05:02Okay.
05:02Let's go.
05:03All right.
05:04He repped him.
05:05Lining up over here real quick.
05:06We don't have a lot of time together,
05:07but I love it down here.
05:08This is where the stories are told.
05:09We talked about track records,
05:11but we haven't talked about the mentor's track record.
05:13My record down here, really, really good.
05:15It's true.
05:16Okay, we know we're not gonna get great proteins.
05:17Nope.
05:18We'll make do with whatever we got,
05:20and we'll get out of the basement, right?
05:21Got it.
05:21Okay, let's go, let's go.
05:22Yeah, we're feeling good?
05:25Hey!
05:28Yeah!
05:29Good.
05:31I'm feeling confident.
05:32I have my mentor in here with me.
05:34I want to make them proud for just recognizing me
05:37and putting me in that middle kitchen today.
05:39Blaze, you feeling comfy down there?
05:40Yeah, you ought to come down, Gordon.
05:42No, no, no.
05:42It's your kitchen, kid.
05:43Your kitchen.
05:44What are you doing up there?
05:45We're creating magic.
05:47Okay, guys.
05:48The platform is moving.
05:52On your mark,
05:55get set.
05:57Go!
05:58Let's go, guys!
05:58Let's go!
05:59Look at that protein.
06:01Lobster black cast.
06:02Slate crab.
06:03Oh, my gosh.
06:04Imitation crab meat.
06:05It's disgusting.
06:07Then I see this beautiful tuna.
06:10I snatch it up before anybody else can,
06:13because we're not on teams anymore.
06:14Grab a rice, guys.
06:16Green beans, great for Tampolo as well, yes?
06:19I want a chicken breast or pork cutlet,
06:20and there's chicken strips right in front of me.
06:23Seconds to go, guys.
06:24Seconds to go.
06:25One rice, one protein.
06:27Well done!
06:28Nice, guys, nice.
06:29Nice!
06:30When you see the light green, it's go time.
06:32There it is.
06:33Let's go.
06:33All right.
06:34Make sure you grab a protein.
06:35Make sure you grab a rice.
06:36We're thinking about flavor.
06:38The first thing I see, it's bright.
06:40It's red.
06:40I'm like, what is it?
06:41As I grab it, I'm like, oh, my God.
06:43It's imitation crab.
06:45Yakitori sauce over here.
06:46Oh, my God.
06:49Red shrimp?
06:50Again?
06:52Don't mind if I do.
06:54What is this?
06:55Use your ponzu, ponzu, ponzu, ponzu.
06:57I grab black cod.
06:58I got my rice.
06:58I grab lots of veggies.
07:00I have so much stuff in my hands, I can't hold it all.
07:03Nice haul, dude.
07:05Those big arms come in handy, huh?
07:06Yeah.
07:07Oh, surprise.
07:07You grab shrimp.
07:10Shrimp loves me.
07:11Yeah, shrimp loves you or you love shrimp.
07:14Okay, here we go.
07:15Your 30-minute bento box challenge starts now.
07:19Let's go.
07:20Okay, Nicole, what are we doing?
07:22I'm marinating my black cod.
07:24Black cod.
07:25Somehow you ended up with a top floor ingredient in the basement.
07:28Oh, great.
07:28Have you ever worked with black cod before?
07:30I have not.
07:31Have you ever been to the restaurant Nobu before?
07:32No, I have not.
07:34I'm not that fancy.
07:35Oh, my gosh.
07:36I don't have the money for that.
07:37Have you ever eaten black cod before?
07:38I don't think I have, actually.
07:41Oh, my gosh.
07:42Okay.
07:43In the restaurant Nobu, Chef Nobu's most famous dish is black cod.
07:46Okay?
07:47Okay.
07:47So a lot to live up to.
07:48All right.
07:49No pressure.
07:49So an incredible fish.
07:51It's super, super fatty.
07:52It's almost impossible to overcook.
07:55Okay.
07:55But you can't undercook it.
07:57Got a next-level dish right here.
08:00Oh, how do I want to do this?
08:02I want to fry these.
08:03All right, Jordan.
08:03Yeah.
08:04All right, what do we got?
08:05We got some imitation crab.
08:07Never, ever cooked this before.
08:09So what's the most famous sushi roll that uses imitation crab?
08:12California roll?
08:13Yeah, there you go.
08:13I don't have any other components of that, though, so we'll figure that out.
08:17Well, we'll make a version of it.
08:18I have no idea what I'm doing.
08:20Am I frying this thing?
08:21Am I grilling it?
08:22Am I sauteing it?
08:23Like, how do you even cook imitation crab?
08:25What the hell are we going to do?
08:28Also, jackpot over here with citrus and soy.
08:30This is like, when you get bottle service at the club, I don't know why I'm thinking you go to
08:34the club and get bottle service.
08:35But do you?
08:35Yeah.
08:36You're drinking the good stuff.
08:37Yeah, I'm drinking the good stuff.
08:37Okay, right. So that's what this is, okay?
08:39That's what this jar is.
08:40Absolutely.
08:40Okay, you got the elements.
08:41Push, push, push.
08:43All right, Gabby, what's your grab?
08:45I have some beautiful salmon, Chef.
08:46And I am going to marinate it.
08:49And this is actually going to be incorporated with my roll.
08:51And then I'm going to put it on top and torch it.
08:55Have you made many sort of cauliflower rolls?
08:57No, Chef. This is a first for me.
08:59I'm really trying to visualize this dish.
09:03Okay.
09:04But I feel like I don't have enough time to even do that, because I need to get started
09:09on 15 things now.
09:12Relax, Gab, relax.
09:15Isaiah, what'd you grab?
09:16I grabbed the lobster, a bunch of spices.
09:19I like spice, Chef.
09:20Instead of a pacifier, I had a scotch bonnet as a baby.
09:23Oh, nice.
09:24I'm a big fan as well.
09:25How are you preparing your lobster?
09:27I'm going to grill this piece of lobster, and I'm going to tempura batter that one.
09:31Be careful.
09:32You don't want to have too high a heat.
09:33Lobster loves a gentle cook.
09:35Yes, Chef.
09:36How familiar are you with bento boxes or Japanese cuisine?
09:39I'm not too familiar with bento boxes, but it sounds like everything I would order at a Japanese restaurant.
09:44So I'm just going to make it beautiful today.
09:46I want to be creative.
09:47We're no longer on team, so I really want to try to stand out today, Chef.
09:50So, Christina, what are you doing with the tuna?
09:53I'm going to sear it in my frying pan.
09:56Right.
09:57Did you grab a rice?
09:59I don't have a rice.
10:03I don't have the freaking rice.
10:07How did you do a sushi roll with no rice?
10:09I don't know.
10:09The most important part of any sushi, and I didn't grab it.
10:15I said grab a rice.
10:22I forgot my rice.
10:24You're instantly going to elimination if you forget your rice.
10:28How did you do a sushi roll with no rice?
10:30I'm not sure if I'm going to try to use my noodles in place of it.
10:34How is that possible?
10:35I don't know.
10:37For the sake.
10:39You have 22 minutes left, okay?
10:42All right.
10:43Now let's get started on this.
10:44Come forward.
10:45Boom.
10:45Zach, what did you grab protein-wise?
10:47All right, Chef, I got chicken strips.
10:48I'm going to do a katsu chicken, super Hawaiian chicken yakitori with a chicken sushi roll.
10:53Chicken three ways.
10:54I love that.
10:55In Hawaii, the katsu chicken, that's usually what you get in the bento box.
10:58So I was thinking of Maui today when I was making this.
11:01What does it say about this top seven now?
11:03Because everyone's eyeing everybody up, right?
11:05You know, top seven, it feels good.
11:06I just want to keep proving to everybody, my mom and my family and Maui.
11:10And, hey, man, I'm going to take it to the end, right?
11:13I lost everything to the Lahaina fires.
11:15But, like, I'm here for a reason.
11:17And I feel like I'm the phoenix rising out of the literally ashes.
11:22The whole future is a big question mark right now for myself.
11:24So I'm going to see what this competition brings out of me.
11:27Love that.
11:28Get yourself out of the top for me, please.
11:30Yes, Chef.
11:30Yes, Chef.
11:3120 minutes to go.
11:33Everyone's moving.
11:34Time for the mid-round drop.
11:36What goes well with your boxes?
11:37Grab a sake.
11:38You can use it for a sauce.
11:40You can cook with it.
11:41I see the platform start moving down again right in front of me.
11:46Oh.
11:48A bowl of sushi rice.
11:52Yes.
11:53The universe has my back.
11:55Beautiful sakes.
11:56Let's go.
11:57I see sake.
11:58I'm like, boom.
12:00Opportunity.
12:00Grab vegetables.
12:01Yes.
12:04Well done.
12:05Jesus, I love you.
12:09Everyone, it's the mid-round drop.
12:11Grab a bottle of sake.
12:12Yes.
12:13You can also grab anything else that's on the platform.
12:15I see fresh wasabi, pickled ginger.
12:17Three seconds.
12:18Hallelujah.
12:19Let's go.
12:20The sake is going to go great with my sauce to really elevate it.
12:23And the pickled ginger is going to be a great garnish for my bento box.
12:26Oh, yeah.
12:29Did you get your rice?
12:30Woo!
12:31Yes, Chef.
12:32We are lucky.
12:33That was a little scary.
12:34Not going to lie.
12:35You're going to use the tuna as the cooked protein?
12:36Yes.
12:37I'll use some probably inside my roll, and then some on the side.
12:41And a bunch of tempura veg.
12:42Love that idea.
12:43All right, this batter needs to get thicker.
12:45I am feeling stressed.
12:48Okay, a lot of elements going on, Gabby.
12:50Because I'm not managing my time well right now, I am scattered.
12:54Focus, Gab.
12:55Just focus.
12:59Do you have your batters made for the tempura?
13:01Oh.
13:02About to batter it right up.
13:06Hey, look who it is, guys.
13:07Hey, we're doing good.
13:08We're good.
13:08That was a surprise.
13:09Yes, we're good.
13:10Yeah, we're doing good.
13:11How are the grabs?
13:12Good enough.
13:13Nicole's got black cod, though, down here.
13:15Jordan's got the imitation crab.
13:17Damn.
13:17And then here's the big surprise, though, Gordon.
13:19Mata's got shrimp and rice again.
13:21Did this guy grab anything but shrimp?
13:23I mean, honestly, Mata.
13:26Hey, what's up, chef?
13:27How you doing?
13:27We good?
13:27Nice, sir.
13:28Those red prawns keep fighting me.
13:30This is in your warehouse, isn't it?
13:31Yes, yes.
13:32I love this.
13:32Is this the kind of food that you've done with some of your clients?
13:34I'm a big fan of Asian food and Asian flavors,
13:37and I like to modify my food.
13:39I don't eat the regular chicken and broccoli, as you know.
13:41Life's too short, so I find ways to add flavor without calories.
13:45And Asian cuisine is great at that.
13:47I've been to Japan many times,
13:48so I've experienced Asian cooking very authentically.
13:52It's all about being delicate, being gentle,
13:55because you don't want to butcher it.
13:57Don't underestimate how long it takes
13:58to make that roll as well, yes?
13:59Yeah, I'm going to get that going soon.
14:01Good.
14:01Okay, Nicole, black cod.
14:03It's usually broiled,
14:04so we don't have a broiler, per se.
14:06You know what's not a bad idea?
14:08One of these sort of things,
14:09right over the top of the fire,
14:11or you can do it in a pan.
14:12It's your dish, it's your call.
14:1312 minutes gone, 18 minutes left.
14:17All right, Chef Zach.
14:18Are we going sauce over the katsu or under?
14:20Yeah, I'm going to put it on the side so you can dip it.
14:22Beautiful.
14:23I've got to say, for the first time,
14:25these guys are cooking by themselves,
14:27not in their teams.
14:28There is beautiful ahi tuna, black cod.
14:30Why would he grab chicken tenders?
14:32Keep pushing!
14:34Isaiah, how are you preparing
14:35the other half of your lobster?
14:37I'm going to tempura batter, Chef.
14:38How familiar are you with tempura?
14:40Tempura, I made tempura batter
14:41for my chicken and my addition,
14:43and that's my favorite kind of fry,
14:44so I'm pretty familiar with tempura-style batter.
14:47Don't wait too long, okay?
14:49Yes, Chef.
14:49I know that lobster might take some time.
14:51Yeah, of course it will.
14:5214 minutes left, okay?
14:56Jordan, you grabbed?
14:57Fake crab?
14:58Yes, first thing I saw, Chef.
15:00Bloody hell's about it.
15:01We're going to hit it over the fire real quick.
15:02Do not leave it too long
15:03before you start that roll.
15:04You've got to start rolling.
15:06Please?
15:06Yeah, let's go.
15:08Okay, Nicole, just make sure
15:10that we cook the cod, right?
15:11Again, almost impossible to overcook.
15:13I'm worried about the black cod.
15:15I don't want to burn it.
15:16I've never put a grate on top of my fire,
15:20and I'm definitely overwhelmed.
15:22It's going to need more time.
15:23Yes, Chef.
15:27Just over 10 minutes, guys.
15:29Okay, get ready to roll, Gab.
15:32Normally, I have a sense of composure.
15:35Oh, f***.
15:37Today, that's not happening.
15:39I'm freezing up a little bit.
15:41I'm not even going to try it.
15:42This is tough.
15:44Don't waste my time.
15:45Eight minutes left, guys, yes?
15:47What's the plan with the sesame seeds, Chefie?
15:49I'm going to crust my tuna.
15:50You're in your element, girl.
15:51Yes, Chef.
15:53Start to hone in your vision.
15:54Yes, Chef.
15:56Right now, you should think about
15:57when am I going to drop my tempura
15:59so that you don't struggle rolling that roll, right?
16:01Yes, Chef.
16:02I'm running over to the fryer
16:03to drop my tempura lobster in,
16:06and it's filled with all the other Chef's ingredients.
16:09Everybody's using a fryer?
16:10F***.
16:11So now, I'm trying to work on something else.
16:13I'm going to sear my bok choy.
16:14Watch out, watch out, watch out.
16:16Careful.
16:17This late in the competition,
16:18the mentors are looking for any little minor detail
16:21to send you to elimination.
16:23It's too hot.
16:24Watch out.
16:25And right now,
16:26everything is falling apart for me.
16:33It's too hot.
16:34Watch out.
16:35I still have yet to drop my lobster in the fryer,
16:39and I'm still trying to roll my sushi.
16:42You don't want your sushi roll too small, right?
16:44Because once you fill it,
16:45it's not really going to leave you space.
16:47Do you have more paper?
16:48Yes, Chef.
16:48Okay.
16:49Chef Arrington, she's like,
16:50you need to start over.
16:51Start clean.
16:52Thank you, Chef.
16:52And I've already wasted so much time.
16:55This is the point.
16:56You have to be calm.
16:57Thank you, Chef.
16:59Five and a half minutes left.
17:00Only five and a half left.
17:02Time to roll, right?
17:03Okay, did we decide what we're doing with sushi?
17:05Yes, we got the avocado, cucumber.
17:07I'm going to get some herbs in there.
17:09That seems so Nicole, doesn't it?
17:11Yes, Chef.
17:12Okay, got it.
17:13Jordan, back to you.
17:14Have you ever rolled a burrito?
17:15Yeah.
17:15It's the same sort of concept.
17:16As you're going, you're kind of pressing it down.
17:18You really just keep going all the way to the end.
17:20And then, like, we'll pull it out and see how it looks.
17:21Yeah, it looks pretty good.
17:23I like it.
17:23Okay.
17:23I just rolled a sushi roll.
17:26All right.
17:27This might be the Rapunzel hair
17:29that I can climb out of the basement with.
17:31You're just making a traditional maki roll?
17:33Yeah.
17:33A lot of finesse here, right?
17:34Yeah.
17:35Okay.
17:35The smaller tasks are a lot harder.
17:37All this muscle holds you down sometimes.
17:39Imagine rolling sushi with these giant hands, right?
17:42Yeah, exactly.
17:43Okay, and then, right, you dip your hand in some cold water.
17:46Yeah.
17:46All right, that can help if your hands are sticky.
17:49Mata's got these big, giant hands.
17:51It takes a lot of finesse.
17:52Rolling this small little sushi roll.
17:54Physically, this is going to be probably
17:56the toughest challenge for Mata.
17:58Let's go.
17:59Push, push, push.
18:02Four and a half minutes to go.
18:06Come on, Zach.
18:07Yep.
18:07I'm looking good, Chef.
18:09Make sure you leave yourself a little bit of a lip
18:11so that you can kind of create that seam.
18:13Yes, Chef.
18:13Got you.
18:14Exactly.
18:16Right, how are we doing?
18:17Getting my roll ready to go.
18:19Good, try and get that roll now because you're time poor.
18:21Don't worry about all the little minutiae.
18:23Just focus now, okay?
18:24Yes, Chef.
18:25I'm making this sushi roll, and I had this beautiful vision,
18:30and I'm left with this giant, fat, hideous sushi roll.
18:37Kept a really large roll there.
18:39Blowtorch.
18:40Go, go.
18:40You got to go.
18:41I waited too long to make this sushi roll.
18:43I don't have time to make another one.
18:47Now's the time to push, right?
18:49You have a lot of elements to get done, guys.
18:53Start dressing your boxes.
18:56Two minutes left.
18:58Go, go, go.
18:59Jordan, have you fried your tempura yet?
19:01It's going there right now, Chef.
19:02Dude, yes, please.
19:03Oh, my gosh.
19:03You guys are, like, running right to the edge here.
19:09Where is my spatula?
19:12We've got to go.
19:16Start plating those bento boxes, yes?
19:19Yes, Chef.
19:20Just don't overcomplicate it, please.
19:23Don't smash the roll.
19:24Cut the roll.
19:26As I'm dragging that knife through it,
19:28this salmon is starting to just disintegrate.
19:31It's looking terrible.
19:3390 seconds, guys.
19:34Let's go.
19:35Big push.
19:38The platform's on the way.
19:40We're plating now, right?
19:41Yes, Chef.
19:42Start building your bento box,
19:43and there's a lot to go into it.
19:46One minute left, only 60 seconds.
19:50Beautiful, beautiful.
19:51You tasted everything?
19:52Yes, Chef.
19:54Focus.
19:54Take a second.
19:55Think about what it looks like.
19:57Platform is here, guys.
19:59Now's when to make it look pretty.
20:01Make sure you fill up all those boxes if you can.
20:05Jordan.
20:06Thank you, guys.
20:07Platform is here.
20:11It's off, guys.
20:13It's off.
20:17Woo!
20:19Come on, guys.
20:20Platform's on the move.
20:21Don't sweat the small stuff, guys.
20:24Platform's here, guys.
20:24Let's go.
20:26Let's go, guys.
20:30Let's go.
20:31Come on, Zach.
20:33Yes, Chef.
20:33Isaiah, let's go.
20:35I'm running out of time right now.
20:36The platform is here.
20:38I have my bok choy and my pickled shallots,
20:40but I don't have time to get those mushrooms onto the plate,
20:43and it just looks so incomplete.
20:46Five, four, three, two, one.
20:51Yes!
20:52Man!
20:55Oh, man.
20:57What is it with you leading things at the last minute?
20:59Oh, man.
21:00Time management, Chef.
21:01Got the best of me.
21:02I wasn't happy in my dish.
21:05I know there's other chefs here that can go back to their careers
21:08or go back to whatever they're doing.
21:11I don't have much to go back to,
21:13so I'm trying to make the most out of this.
21:17For real.
21:22Oh.
21:38Wow.
21:39Oh, my Lord.
21:41If you've never done a sushi roll before,
21:43they are tough, right?
21:45Yeah.
21:46Shall we start in the middle floor?
21:48First up, we have ahi tuna two ways,
21:51both in the roll and seared with a sesame crust.
21:55Visually, I love how many elements are on this mento box.
21:58I mean, this is a full meal.
21:59It's a beautiful dish.
22:00The roll itself is gorgeous.
22:02Beautiful cook on the tuna.
22:04Amazing accompaniment.
22:06Great crispiness on that batter.
22:07Tuna's cooked beautifully, by the way.
22:09Really nice indeed.
22:11Next up, we have a bento box with salmon.
22:15This chef deep-fried tempura shiso leaf
22:18and also tempuraed mushrooms.
22:21So visually, it's lacklust.
22:23It doesn't have that appeal.
22:25It just looks clunky.
22:27I mean, you're almost into, like,
22:28sushi-rito territory with it.
22:30You know, the burrito with sushi in it.
22:32Salmon, asparagus makes sense in a roll.
22:34I think it's just about portioning
22:36and understanding the vision
22:37and how to bring the richness of the salmon to life.
22:39What a shame.
22:41It was just so far off the mark today.
22:44This is a low, definitely.
22:46Okay, next up, honestly,
22:48an ingredient I didn't actually expect
22:50to be on the middle level.
22:51We have a chicken satay,
22:53tempura vegetables here,
22:55chicken in the sushi roll,
22:57as well as a tonkatsu preparation
23:00and a sesame dipping sauce
23:02with tempura lotus root.
23:03Chicken strips,
23:04slightly more difficult protein
23:05to work into this bento box.
23:07The flavor is good.
23:09Yeah, it's probably a reason
23:09we haven't seen chicken in a roll
23:11before or too often.
23:13The yakitori, though,
23:14is absolutely delicious.
23:15The chicken is a little overcooked
23:17on the tonkatsu,
23:18but the dipping sauce is incredible.
23:21Lastly, we have a lobster
23:24with charred bok choy.
23:26This lobster was prepared two ways,
23:28both in a roll and tempura.
23:30So timing got the better
23:31of this individual.
23:32It looks a little bit unfinished.
23:33There's an empty compartment,
23:34which is sort of great
23:35to put some of the items
23:36that are tough to chew.
23:38The lobster is really, really chewy.
23:40The tempura is soggy.
23:43Richard, basement, please.
23:44This is a bento box
23:46with imitation crab.
23:48So it's a California roll crab salad
23:50in the inside-out roll,
23:52and then the imitation crab
23:53cooked on a skewer.
23:55The sushi roll is really beautiful.
23:58The ingredients and the filling
24:00shine bright throughout.
24:01The inside-out roll,
24:02that's even tougher to roll
24:03than maybe the traditional maki,
24:05and that's done pretty well.
24:07This is a tough one,
24:08because these crab sticks
24:10are horrendous.
24:14Next up, we have broiled black cod
24:17marinated in sake
24:18and a cucumber veggie roll as well.
24:23Wow.
24:23I'm surprised black cod
24:24made it all the way
24:25down to the basement.
24:26Incredible.
24:26It's one of my favorite fishes
24:28to enjoy.
24:30However, this,
24:32it's missing a glaze, right?
24:34Yeah, black cod,
24:35it's one of those fish
24:36that you really want it
24:37to be just charred.
24:38It's a little bit under-glazed.
24:39This box has all the makings
24:41of a perfect bento box,
24:42but unfortunately,
24:43it's not rolled beautifully.
24:45It's got nowhere near enough
24:46rice in there,
24:47so it's a little bit lacklust.
24:50Lastly, we have a red prawn,
24:53hibachi style,
24:54a vegetable roll,
24:55and we have a tempura medley
24:57of vegetables
24:58and a spicy sweet sauce.
25:00Visually, it looks good.
25:01Shrimp are delicious.
25:03Love the glaze on there
25:04as well.
25:04It's really elevated it.
25:05What I love about this
25:06is Japanese food
25:07with the salty, sweet, spicy flavors.
25:09The highlight on this bento box
25:11is actually the tempura.
25:13It has a beautiful crunch
25:14and incredible texture.
25:16I'm in disbelief right now.
25:18For the first time ever
25:19making a sushi roll,
25:21I've never tempura
25:22battered anything in my life.
25:23I'm so, so proud of myself.
25:26Right now,
25:27we just need a moment
25:28to determine who's heading
25:30up to the top
25:30and sadly, who's heading
25:32into that dreaded elimination.
25:35Give us a moment.
25:37Oof.
25:39That was tough.
25:40That was tough.
25:40Damn, son.
25:42What a challenge.
25:43What a challenge.
25:43Yeah, this one's
25:44tough to critique
25:45because there's so many
25:46different things
25:46to critique in each box.
25:48The shrimp was delicious,
25:48by the way.
25:50Grilled to absolute
25:51utter perfection.
25:52Absolutely.
25:53And when you get
25:53those sort of charred notes,
25:54the caramelization of the sugar,
25:56it's really beautiful.
25:57Yeah.
25:57Nice to see that cook
25:58on the tuna.
25:58The tuna was cooked beautifully.
26:00Really beautiful,
26:00and it's such a risk
26:01to be able to keep
26:02those sesame seeds toasted
26:04and the tuna raw,
26:05but without burning them.
26:05Yeah, it was just the roll
26:06that looked a little bit clumsy.
26:08Everything else was immaculate.
26:09Yeah, beautifully done.
26:09I was amazed of the style
26:12and the shape of Jordan's rolls
26:14because they were good.
26:15I was really surprised, too,
26:16because he clearly
26:17had not made one before.
26:18Yeah.
26:18He chose to do
26:19an inside-out roll.
26:20It's a little tougher,
26:20but it probably was
26:21the perfect size.
26:22Yeah, everything else
26:23was a bit of a mess.
26:24Totally, but the roll.
26:25Best roll out there.
26:26They liked the roll.
26:27Yeah.
26:27That's the one thing
26:28I got going from it.
26:29And Nicole's was lacklust.
26:31Nicole's was lacklust.
26:32Black cod's a dream.
26:33Oh, it's a dream.
26:34I was so disappointed
26:35in that black cod.
26:36I was looking forward
26:37to eating that black cod,
26:38and it was tough.
26:40It wasn't glazed.
26:41It didn't have a nice char.
26:42And the chicken.
26:43Tough protein to grab.
26:45Zach is from Hawaii.
26:46He's perfect cooking fish.
26:47Yeah, absolutely.
26:48So it's an odd choice.
26:50It was an odd choice.
26:50I think he was just
26:51trying to do too much.
26:52Yeah.
26:52It didn't come together
26:53at the end.
26:53What about that
26:54gigantic California roll?
26:56Oh, okay.
26:56That doesn't even qualify
26:58as a roll.
26:59The vision just didn't
27:00come to life,
27:01and I think it was
27:02just out of their element.
27:03Listen, to me, though,
27:04maybe the most disappointing
27:06was the lobster.
27:07Chewy.
27:08Yeah, absolutely.
27:09Super chewy.
27:09Impossible to eat.
27:10Totally, and the tempura
27:10was off as well.
27:11Really soggy.
27:12It's the only box
27:13that was missing a compartment.
27:15It feels to me like
27:15there were three boxes
27:16that were a cup
27:17below the rest.
27:18This is going to be
27:19a tough call.
27:21Yeah, let's go.
27:22Line up, guys, please.
27:26Okay, well done,
27:28all of you.
27:28This was a very,
27:30very difficult
27:31first individual challenge.
27:34Two of these bento boxes
27:35really stood out
27:36for us today.
27:38Those two
27:39will move into
27:41that top-level kitchen
27:43across the next challenge.
27:45The first bento box
27:49was the one made with
27:54Tuna.
27:55Christina, congratulations.
27:57Are you kidding me?
27:59I didn't even know
28:00what I was doing up there,
28:02but I'm so glad it worked.
28:07The next bento box
28:09moving to the top
28:13is
28:16the one made with
28:20shrimp.
28:21Mudder.
28:21Ah!
28:24Coming out of the basement,
28:26how are you feeling?
28:27How are you feeling?
28:27I feel incredible right now.
28:29This was by far
28:30the toughest challenge,
28:31especially doing it
28:31in the basement,
28:32but man,
28:33I'm just over the moon
28:34right now.
28:35I think those two
28:36had a really great mentor,
28:37just not to mention.
28:38I got a barrel!
28:39I agree.
28:40I worked with them
28:40very, very heavy
28:42across this challenge.
28:43You're absolutely right.
28:44Now,
28:45one of these two bento boxes
28:46will not only move
28:48into that top-level
28:49kitchen next time around,
28:50but has just
28:51earned themselves
28:52the coveted
28:54time token.
28:55This will give you
28:55an advantage
28:56of either
28:56a 10-second additional grab,
28:58or
28:59you get to take
29:0010 seconds off
29:01a fellow competitor.
29:07This token
29:09goes to
29:13Mudder.
29:14Ah!
29:16The go!
29:17Wow!
29:18Come on!
29:19Ah!
29:20Ah!
29:22Yo!
29:23What a good one.
29:24Congratulations.
29:24I'm so happy right now.
29:25Oh, man.
29:27Top dish
29:28in freaking sushi!
29:30Call me shrimp daddy.
29:32Everybody doubted me,
29:33but guess what?
29:34I'm in the top six
29:35holding the time token,
29:36so what's up now?
29:37These things are insured
29:39for $5 million apiece.
29:40For God's sake, man,
29:41be careful.
29:42Now for the
29:43not-so-good news.
29:46The first
29:47bento box
29:48heading to
29:49the elimination
29:54was the one
29:55with the lobster.
29:57I should have put
29:57something better
29:58up there for you guys.
29:59I'm accepting the fact
30:00that I'm going to
30:00elimination,
30:01and I'm gonna keep
30:02fighting like I've been
30:03doing this entire
30:03competition.
30:04Exact attitude
30:05you need to get
30:06yourself out
30:06of this elimination.
30:09The next
30:12bento box
30:14that has earned
30:15their way
30:15into the elimination.
30:20It's the one
30:21made with
30:25the black
30:26cod.
30:28Nicole.
30:29It was lacking
30:30in glaze,
30:31it was lacking
30:31in the seasoning,
30:32it tasted very watery,
30:33and it just did not
30:34make sense.
30:35Yes, chef.
30:37Unfortunately,
30:39we've decided
30:40there's one more
30:41bento box
30:42joining that
30:43elimination.
30:47Oh, no.
30:49The next
30:51bento box
30:52heading to the elimination.
30:54Three people
30:55going into elimination.
30:56This is insane.
30:58It's the one
30:59made with...
31:06the salmon.
31:08the next
31:09bento box
31:10heading to the elimination
31:16is the one
31:17made with
31:19the salmon.
31:21Gabby,
31:22I'm lost for words
31:23because I know
31:24you can do so much better.
31:25Yeah,
31:26that was a classic
31:27example of me
31:28overthinking something.
31:29Sure.
31:30And that was
31:31something to kick me
31:32in the ass a little bit.
31:33Okay.
31:34Gabby,
31:35Nicole,
31:36Isaiah,
31:37listen carefully.
31:38A bento box
31:39is usually a
31:40traditional Japanese
31:41lunch item,
31:42so for tonight's
31:43elimination,
31:44we are moving
31:45to dinner.
31:46You'll all
31:47have 25 minutes
31:49to create
31:50an amazing
31:51Japanese-inspired
31:53steak dish
31:54using one of the
31:55most expensive
31:56proteins on the
31:56planet,
31:57Japanese
31:59Wagyu
31:59beef.
32:01Treat it
32:02with respect
32:03and absolutely
32:04get yourself
32:05back in
32:06to the competition.
32:08Yes, Chef.
32:09Right,
32:10from now on,
32:11until we reach
32:11the finale,
32:12each of us
32:13will take a turn
32:13overseeing
32:14the elimination
32:15cook-off
32:15while the other
32:16two will blindly
32:17taste the dishes.
32:19Okay,
32:19all of you,
32:20head to the elevator.
32:21I'll meet you
32:22shortly for the elimination.
32:24Let's go, guys.
32:24Good luck, guys.
32:25Let's go,
32:26come on.
32:30Come on.
32:31Let's go.
32:32Yeah!
32:33I've never been
32:34the type of person
32:34to give up.
32:35I'm the kind of girl
32:36who, when I say
32:36I'm going to do
32:37something,
32:37I do it,
32:37and I give it my all,
32:38and so now's the time
32:40to give it my all.
32:41All right.
32:43I'm doing this
32:44for my family.
32:45I'm doing this
32:45for my wife.
32:46This is everything
32:47for me,
32:47so I'm not going home.
32:48I'm not going home.
32:50Let's go.
32:52All right, you, Trey,
32:53come over, please.
32:54I felt a little embarrassed
32:56to be there today.
32:57I need to prove
32:58to Chef Ramsay
32:59that I don't belong
33:01in this elimination.
33:03First time this season,
33:05we've had three of you,
33:05so now's the best time
33:07to cook some of the most
33:09gorgeous, delicious
33:10food you've ever cooked.
33:12Wish each other good luck,
33:13and line up, please.
33:14Let's go.
33:17Love you guys.
33:18Kill it.
33:19On your mark,
33:21get set,
33:24go.
33:2525 minutes.
33:27Woo, there we go, baby.
33:29I see the veggies I want.
33:30These gorgeous purple turnips.
33:33This is my main veg.
33:34It's so nice.
33:35Check out all sides
33:36of the platform.
33:37There's garlic right there.
33:38Oh, man.
33:39Inoki mushroom
33:40on the right side.
33:41These inoki mushrooms
33:42are so beautiful.
33:44I cannot wait
33:45to temper these.
33:47Holy s***.
33:48It's so much fat.
33:50It's a beautiful cut.
33:51Beautiful cut.
33:52All right.
33:53Isaiah, how are you
33:54feeling, my man?
33:54I'm feeling good, Chef.
33:56Okay, where are we going?
33:56What are we thinking?
33:57I'm thinking about
33:57just letting the steak shine,
34:00making some beautiful veggies.
34:01What are we going to do
34:02with these veggies?
34:02I'm thinking about
34:03pickling up some carrots.
34:04Nice.
34:04Adding some acidity.
34:06I do know this is very rich.
34:07Love that.
34:07Are you going to shave
34:08those carrots, or...?
34:09Yes, I'm going to shave them,
34:10cut them real thin,
34:11get a nice little slaw
34:12going with them.
34:13Okay, good.
34:13How you doing, Zay?
34:14I'm good, I'm good.
34:15He's in the zone, baby.
34:1723 minutes to go.
34:18Right, Nicola,
34:19how are you feeling?
34:19I'm feeling great.
34:20I'm going to keep it simple.
34:21I'm going to do what I know
34:22because I'm not super familiar
34:23with Japanese cuisine.
34:24Okay.
34:24I'm going to make
34:25a tempera veggie nest,
34:26a bunch of veggies,
34:27and I'm going to put
34:27the steak on top of it.
34:28And how are you going to cook this?
34:29I thought about cutting it
34:31before I sear it.
34:32Are you using the yakitori grills?
34:34I'm going to try.
34:34I'm going to save some
34:35and do some on the pan as well.
34:36And these grills are super hot,
34:42so it's down.
34:43Oh, yeah, I'd totally
34:44be using that grill.
34:45Four minutes gone.
34:47Come on, guys.
34:47Okay.
34:48Great, chef.
34:49I'm surprised to see you here,
34:50okay?
34:51Chef, me as well.
34:53Now, what are you doing?
34:53I've heavily salted this.
34:55I want to just give it
34:55a kiss of heat.
34:56Make sure that cast iron
34:57is absolutely smoking.
34:59Smoking hot.
34:59And in terms of presentation,
35:00how are you going to lift this thing?
35:01Do these beautiful
35:02purple daikon radishes
35:03in the middle.
35:04Good, good, good.
35:06Seven minutes gone, guys.
35:07Love the pace, guys.
35:08You guys are working hard,
35:09working hard.
35:10Got to get this steak on.
35:12Love it, love it, love it.
35:13Yeah, girl.
35:14That cast iron's hot as
35:15girl.
35:16Got to be hotter.
35:17Got to be hotter.
35:18Yep, that's it.
35:19Good.
35:20Yeah, get it really
35:21nicely colored, yes?
35:22Yes, chef.
35:23Nicole, watch those flames
35:24on that box.
35:30Ow.
35:31I see all this hot grease
35:32just on her arm,
35:34and she's shaking her arm,
35:36and I'm like, oh, man,
35:37she just burnt herself so bad.
35:39That's like 500-degree grease
35:40right there.
35:41You all right?
35:42Yeah, I'm good.
35:44And, yeah, this is probably
35:46going to show up a little bit.
35:48All right, how are you doing?
35:49Doing good.
35:50You're going to take this
35:51over to the fryer?
35:51Yes, sir.
35:52Well, let's go over,
35:53and then that way you've got
35:54a much better chance
35:55of doing this properly.
35:56Okay?
35:57So you go straight there
35:58into the fryer, yes?
35:59Crank that up.
35:59Crank that up as well.
36:01Okay.
36:02Good.
36:04There you go, Zay.
36:05Great job.
36:06Great job.
36:07Ten minutes, guys.
36:08Ten minutes.
36:09Okay, well, that's nicely rested.
36:11Yep.
36:11Where's the starch?
36:12You got the potatoes?
36:13You doing anything with them or not?
36:13No, I don't know if I should do anything
36:15with them right now.
36:16I really don't know.
36:17Get them boiled,
36:17and then saute them.
36:18Okay.
36:19Yes, sir.
36:19Keep it going, big man, yes?
36:20Thank you, sir.
36:21Let's go, my man.
36:22I appreciate you.
36:23Let's go.
36:23Nicole, focus on your protein.
36:25That wagyu's gonna go quick, okay?
36:28The steak is the star.
36:29Where's the steak?
36:31Steak is off.
36:32It's resting.
36:32Okay, so it's very rare.
36:34I want it rare.
36:35Just be careful that when you slice it,
36:36it doesn't look like it's still raw.
36:38Yes, sir.
36:39Because it's still very...
36:40Just touch that again.
36:41I'll be honest.
36:41I don't have the money
36:43to be buying a wagyu steak like this,
36:45so I'm having a little trouble
36:46figuring out if it's on long enough.
36:49Yeah, watch your fryer.
36:52Oh, no.
36:54This batter doesn't look big enough.
36:56We got four minutes, guys.
36:58Four minutes!
36:59Four minutes.
37:00Heard.
37:00I'm running out of time,
37:01and my vegetables are not frying together.
37:04The tempura batter is not working out,
37:07so I'm gonna need to pivot.
37:09I need more flour.
37:10Oh, man.
37:11I just don't feel good about this.
37:13These veggies don't look like
37:15what I wanted them to.
37:17Getting nervous.
37:23We got four minutes, guys.
37:25Four minutes!
37:26You guys look amazing.
37:27You guys are crushing this.
37:28Lots going on now.
37:29It's a beautifully cooked wagyu.
37:31Clear your desk,
37:32and then just start visualizing that first.
37:34Yes.
37:35I'm ditching the tempura nest idea,
37:38so we're just gonna plate one of the mushrooms
37:40and fan the steak out around it.
37:42Careful, Nicole.
37:43You're doing fat on fat,
37:44so keep that in mind.
37:45Do you have any acid in your dish, Nicole?
37:47Anything light?
37:48Just to break all that fat.
37:51Right.
37:51You got them?
37:52I'm grabbing them right now.
37:53I'm multitasking out there.
37:55I'm a DJ.
37:56I'm at my potatoes.
37:57I'm at my mushrooms.
37:58I'm at my steak.
37:59I'm at my slaw.
38:00I'm just back and forth,
38:01back and forth, back and forth.
38:02Now we're moving.
38:03Two minutes to go.
38:04Two minutes!
38:05Think about plating.
38:07Where'd the vinegar go?
38:08Right here.
38:09Up here, up here.
38:10You got vinegar up here.
38:11My vision is definitely not going to plan,
38:13so I'm going to whip together
38:14a quick little sauce
38:16that I can hopefully garnish my plate with
38:18and at least make it look beautiful.
38:19This is crazy, y'all.
38:22Make sure it looks beautiful.
38:24Work with both hands, Isaiah.
38:26Put that tray down.
38:27Two hands, my man.
38:28Good man.
38:28That looks awesome, Nicole.
38:3130 seconds to go.
38:32Come on, guys.
38:33My slaw, my slaw, my slaw, my slaw, my slaw.
38:35Season it gently, gently, gently.
38:37Okay, finishing touches.
38:38Bring it home.
38:4010, 9, 8, 7, 6, 5, 4, 3, 2, 1.
38:48Let's start.
38:52Let's go!
38:57Richard Nyser, welcome back.
38:58What an amazing cook.
39:01We have three phenomenal dishes.
39:03Let's start off with this one.
39:06This is a wagyu steak
39:07set with Japanese mushrooms
39:09and a purple fur potato.
39:15The wagyu's cooked perfectly.
39:17An amazing amount of sear
39:18on the outside of the steak,
39:20and the center is warm.
39:22It's nice and rare.
39:23Yeah, I mean, the temperature of the cook
39:25to me is really, really perfect.
39:26I'm looking for a little bit something
39:29to break up the fat of wagyu.
39:31So maybe more pickles
39:32that are a little bit more appropriate,
39:34not that the sort of carrot shreds.
39:36Next up, we have a beautifully cooked wagyu
39:39served on a nest of a tempura veg
39:41and a sort of fragrant soy mayonnaise.
39:47There's a few successful components on this dish.
39:50However, the richness of the beef
39:52and the fattiness,
39:53it's not offset by garnish that is deep fried.
39:56I think this pickle is very strong.
39:59It doesn't seem like the vinegar
40:00was cooked out enough,
40:02but I am getting a really lovely smokiness
40:04from this wagyu that I appreciate.
40:06I like the fact that it was grilled
40:08and you can get that sort of smoky flavor with it.
40:11But, you know, you have the deep fried item
40:12and then you have the fatty sauce
40:14and then you have the fatty meat.
40:15So that's a little overwhelming.
40:18And then finally,
40:19this was cooked in a cast iron pan
40:22done with Japanese turnip,
40:23sliced and then served.
40:29Smart choice, searing the beef in a cast iron pan.
40:31And that shows in the beautiful caramelization
40:34on the outside of this wagyu.
40:36And I love the texture,
40:38this beautiful radish in the center.
40:39You know, the vegetables are so strong.
40:42Maybe they're, you know,
40:42competing a little bit with the beef,
40:44but again, the beef is perfectly cooked.
40:47This is a tough choice.
40:52Naisha, which wagyu dish
40:54will you be sending home tonight?
40:56The dish that I will be sending home
40:59is the dish with the tempura.
41:08Richard, please.
41:11The dish I'm going to be eliminating is
41:17the wagyu with
41:22the tempura.
41:25Oh, Nicole.
41:28Keep your head up high
41:29and continue that dream.
41:32Absolutely.
41:32I'm so grateful.
41:34As your mentor, you know,
41:35there's always someone
41:36or one or two people
41:37that sort of like just jump on for the ride
41:39and just get better and better
41:41each time they cook.
41:42And you're one of those people.
41:43I cannot thank you enough.
41:45I get married in about a month.
41:47And so I think this is the best training
41:48and prep I could have asked for.
41:50Whoever's doing that catering
41:51better raise their game.
41:52Guys, all of you,
41:53give it up for Nicole, please.
41:55Come on.
41:57Every day I woke up
41:58and I told myself
41:58I was going to have fun
41:59no matter what happened.
42:00And I put my heart and soul
42:01into every single dish that I cook.
42:03And I wouldn't change a thing.
42:09Six of you.
42:11The finale is in sight.
42:13Woo!
42:16Top six!
42:18All of you, get some rest
42:20because the next time we see you,
42:22we are expecting all of you
42:24to deliver dishes
42:25that are literally picture perfect.
42:29Good night.
42:30Bye, Chef.
42:31Well done, guys.
42:32Good job.
42:33One step closer.
42:35Come here.
42:40Next time on Next Level Chef.
42:43From season two of Next Level Chef,
42:45welcome Teeny Nunger.
42:48Wow.
42:50You'll have 30 minutes
42:51to recreate a dish
42:52from a photo
42:53when that platform drops.
42:55This is going to be insanely hard.
42:57It's got to be picture perfect.
42:59How many dumplings are you making?
43:01I have no choice but to guess.
43:04We've had one of the strongest
43:05competitions ever.
43:06I'm chasing my dreams right now.
43:08I'm not going to let nobody
43:09stop me from chasing my dreams.
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