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00:01Previously on Next Level Chef,
00:03the team competition is over.
00:05You are all cooking as individuals.
00:08Have you ever worked with Blackheart before?
00:09I don't think I have, actually.
00:11This time token goes to Mada.
00:15Top dish! Go! Go!
00:17The dish I'm going to be eliminating is the tempura.
00:20Oh, Nicole.
00:23I'm going outside.
00:24And tonight?
00:25Welcome teeny yonder.
00:28You'll have 30 minutes to recreate a dish from a photo.
00:31Remember, when the platform leaves, the photo goes with it.
00:35This is next level crazy.
00:37It's got to be picture perfect.
00:39We've had one of the strongest competitions ever.
00:42I'm not going to let nobody stop me from chasing my dreams.
01:00Welcome back.
01:02What's up?
01:03So good to see you all.
01:05Yeah.
01:05Feeling good?
01:06Yes, Chef.
01:08Listen up.
01:09As you can see, there are only six of you left.
01:11Only three of you can make it to that grand finale.
01:14And the clock is ticking.
01:16Wow.
01:18Wow.
01:18Wow.
01:19We are in the top six.
01:21This is an opportunity to change my life.
01:24Team Ramsey, nothing would make me happier right now than seeing three gold aprons in that finale.
01:31Not while I'm here.
01:32I'm in it to win it, baby.
01:33There could only be one next level chef.
01:35Zach, Z money.
01:37Woo!
01:37My first pick and my last man standing.
01:41The man bun is looking extra tight today.
01:43Thank you, Chef.
01:43I'm feeling super good.
01:44And I'm ready to bring it, Chef.
01:46My hopes are all riding on you, my friend.
01:49Heard.
01:50I want the best for you all, but you know, Team Arrington looking sharp in those aprons.
01:54All the way, girl.
01:55And we're standing strong.
01:57Nice.
01:57These guys are representing the home chefs.
01:59Let's go, man.
01:59Let's go.
02:00Okay, Chefs.
02:01Listen up.
02:02Food isn't just about the taste.
02:04It begins with that first look.
02:07The pictures that we paint on that plate, they feed our souls as well.
02:11Now listen, nobody knows better than you social media chefs.
02:14A gorgeous dish equals likes and follows, which these days can turn into cold, hard cash.
02:21In fact, someone near and dear to our hearts is making waves every day on social media.
02:26She is creating amazing looking dishes that are bringing hundreds of thousands of people
02:30to her channel on her brand new Bite Original series.
02:34A team trailblazer through and through.
02:37From season two of Next Level Chef, welcome Tini.
02:45Tini, she's so cool.
02:47You can't not like Tini.
02:49I just want to give her a hug.
02:51Tini Younger from Team Blaze, who is absolutely crushing it.
02:56One dish stood out and that dish was beef tongue.
03:00She's got her own show on Bite.
03:02This is from scratch with Tini.
03:05She's got a book.
03:06She's got millions of followers.
03:08It's like a mouthgasm.
03:09Can I say that?
03:10She resonates with so many people.
03:13So proud of her and glad to see her back.
03:15It's so awkward right now.
03:18Tini, welcome back.
03:19Thank you for having me.
03:20We have missed you, girl.
03:22I missed you.
03:23Tini, people used to ask me, what is it like working with Gordon?
03:25Now they ask me, what is it like working with the girl who cooks for her boyfriend on social media?
03:30How about a quick challenge for you, Tini?
03:34Yes.
03:34If I showed you a photo of a beautiful dish, do you think that you could recreate it just by
03:41looking at it for a few seconds?
03:42Yes, definitely.
03:43You seem really confident.
03:44Yes, I can do it.
03:45You have learned a lot from Next Level Chef.
03:47Yes.
03:47The confidence is just oozing out of you.
03:48I had a good mentor.
03:50Yes, you did.
03:52Okay, we're going to try it, Tini, okay?
03:54Here we go.
03:54Right here on this tablet is a picture of a dish.
04:00It's an upscale short rib poutine.
04:04You got it?
04:05Yes.
04:05That was like, what, maybe 10 seconds that she saw that picture, okay?
04:10It's go time.
04:12Are you sure there were six potatoes on this?
04:14Six, I counted six.
04:15You sure?
04:16Yes.
04:17Watching Tini do her demonstration, she's making it look easy.
04:20I have a little bit of a mind of a goldfish.
04:22I'm nervous, man.
04:24What do you do when you walk past and see a platform?
04:28Elevators are like, ooh, flashbacks for me now.
04:31Cold sweats in every elevator you're in.
04:33I know.
04:35They went on top.
04:36They went on top.
04:37You sure?
04:38100%.
04:39All right.
04:41Absolutely spot on.
04:42Done, come on.
04:43You still got it, Tini.
04:44Amazing.
04:44You still got it.
04:45All of you give it up for the amazing Tini, please.
04:48Oh, thank you.
04:48Really good to see you, my darling.
04:50Bye-bye.
04:50Thank you, Tini.
04:52Good luck, everyone.
04:53Trailblaze for life.
04:55Think you guys could do that, too?
04:56Yes, chef.
04:57I hope so.
04:58Because for today's challenge, you'll have 30 minutes to recreate a dish from a photo you'll
05:04see when that platform drops.
05:07Whoa.
05:08When the platform leaves, the photo goes with it.
05:12There's a twist every day.
05:14Please remember, they've also got to taste good, too.
05:17Understood?
05:17Now, Mara, you had that best dish in the last challenge, which earned you a time token
05:24of 10 seconds.
05:25So you're going to keep the extra 10 seconds for yourself, or will you take those 10 seconds
05:31away from another competitor of yours?
05:34If you want to achieve greatness, set yourself up.
05:37You never bring other people down.
05:38So I'm waiting for 10 seconds for myself to look at that picture.
05:42Love that.
05:43Respect.
05:44Now, Isaiah and Gabby, you escaped the elimination last time, so we are in the basement.
05:50Christina and Mara, you both had the top dishes last time, so you're heading to that
05:55top level.
05:56Good luck.
05:57Good luck.
05:58Good luck.
05:58Let's go, guys.
05:59Top level dishes.
06:00Come on.
06:03Photographic memory starts now.
06:11Woo!
06:12Let's go.
06:13Good luck.
06:19I'm going to be the finale, taking it home for Chef Blaze.
06:22There's no more Mr. Nice, Zach.
06:24Good luck.
06:27I'm stoked.
06:28Let's go.
06:29Let's go.
06:29Let's go.
06:30All right.
06:31Let's get it.
06:32Let's go.
06:33My second time in a row coming into the basement.
06:36Now, I have to embrace the basement.
06:38I have to cook in there with confidence, and that's the only way I'm going to make it
06:41out the basement.
06:42Trying to go to the top five.
06:44Let's go.
06:46Picture perfect.
06:48Picture perfect.
06:48Let's go.
06:49Picture perfect.
06:49Let's go.
06:51Let's go.
06:51All right, Zach.
06:52Let's go.
06:54We are down in the basement.
06:57How are you feeling?
06:58I'm feeling good, Chef.
06:59It's good.
06:59Yeah.
07:00The good news is that there's no grab.
07:02There's a basket.
07:03And so, focus on that picture.
07:06Okay?
07:06Yes, Chef.
07:07We got this?
07:08Yes, Chef.
07:08Let's go.
07:13Yeah.
07:14Yes.
07:15All right.
07:16All right.
07:17Let's make it happen.
07:18Let's make it happen.
07:22Let's go.
07:24Let's go.
07:26We got the team, guys.
07:27We got the team, guys.
07:29Even though we're no longer in teams, I still, deep down, I have to have love for Team Arrington.
07:34I'm honestly 10 times the chef I was since I got in here.
07:37When the light changes green, you're going to go first.
07:39Yep.
07:39And Christina, you'll follow after the 10 seconds.
07:41Let's go.
07:42Platform is on the move.
07:43Come on.
07:45I am coming in just like a freaking monster today.
07:51Go.
07:52All right, Mata.
07:53Look around.
07:55I've never done anything like this before.
07:57Recreate an entire dish just by looking at a photo.
08:00It's all about the little details.
08:02Every little thing counts.
08:03And I saw that view, and it looked beautiful.
08:05I was like, you know what?
08:06Boom.
08:07Let's go.
08:08Christina, go, go, go, go, go.
08:09Take a look around, right?
08:12Grab something.
08:13You're confident cooking.
08:14I see a mole.
08:15Mole sauce takes like weeks to make, days.
08:20No.
08:20I see the shrimp dumplings, and I'm like, it's simple, but the flavors are not simple,
08:27so you still get to showcase a lot of technique.
08:30Count.
08:30How many dumplings?
08:32Three, two, one.
08:34I'm going to take this one for sure.
08:38Right?
08:38You got the picture in your mind?
08:40Here we go.
08:41Picture perfect.
08:42Go, Ty.
08:42Go, go, go, go.
08:43Okay.
08:44There it is.
08:44What do we got?
08:46I see ravioli, then I kind of look at the other ones, and I'm like, screw all the other
08:50ones.
08:51Ravioli.
08:52So ravioli, mole, and ramen.
08:54Oh, .
08:55I just know mole takes forever.
08:57I'm like, absolutely not.
08:59Oh, you got paella.
09:00I know how to cook seafood, and it's rice, so let's rock.
09:04Right, you got it?
09:05Yes, chef.
09:06I am burning this picture into my soul right now.
09:09Every little detail counts.
09:11Richard, send it, please.
09:13It's on the way, Gordon.
09:14It's on the way.
09:16Get set.
09:20Go.
09:21Amazing.
09:22Chicken mole.
09:23I just run to one, and I stick with the first one I see.
09:28But then I see Isaiah out of the corner of my eye just, like, coming over to peek.
09:32What is he thinking?
09:33Like, this is my basket.
09:35Like, go away.
09:36Today, I am ramen.
09:38There's only one there.
09:39Ramen.
09:39Stay there.
09:40Focus.
09:41I'm left with the chicken mole.
09:44Study every component.
09:45Radishes.
09:46What have you got there?
09:47You got one, two, three, four shallots.
09:48Five seconds, guys.
09:50Egg.
09:51Good.
09:51Look at the color of the miso.
09:53Miso.
09:53Yeah, look at the egg and the bacon.
09:56Yes, study, study, study.
09:58OK, guys.
09:59OK.
10:00Start working that out.
10:01Four.
10:01Your 30 minutes starts now.
10:03You ever made a chicken mole?
10:04No, chef.
10:05Oh, .
10:05I don't even know what the main components of a mole sauce is.
10:09I'm opening up my basket.
10:10I see chiles, chocolate, pine nuts, limes.
10:14And I'm like, which one goes into the mole?
10:17All the ingredients are there.
10:18Yes, chef.
10:18I've never made a chicken mole before.
10:20OK, so it's a really nice, rich, beautiful Mexican sauce.
10:24Traditionally, they take eight hours to make.
10:26I also don't have eight to ten hours to do this, so every second counts.
10:31Can you picture that chicken mole in your head?
10:33Start thinking about those Mexican spices.
10:35Yes, chef.
10:36You've never tasted a mole?
10:37I've never tasted a mole before.
10:41I'm in panic mode right now.
10:44I have to get this right.
10:51Get that chicken on, my man.
10:53Yes, chef.
10:53Good.
10:53After that, get your rice on.
10:55And then with that mole sauce, sometimes they put chocolate in there.
10:58I didn't even know that it was really a chocolate sauce,
11:01so this is all something new for me.
11:03But, hey, I don't back down from no challenges.
11:04I'm ready to take your head on.
11:07Right, what did you grab?
11:08I have the ramen.
11:10Ramen, lovely.
11:11So this is going to have to get really crisped up.
11:13Yeah, exactly.
11:14How many slices were on there?
11:15It looked like two, but it could have even just been one fat piece.
11:19I really tried to lock in photographically, like, all of those elements.
11:23The only thing that I'm a little worried about is maybe my pork belly.
11:27I think there's three pieces.
11:29If not, then I don't know.
11:30I don't even know where else to go from here, honestly.
11:34Get them in quick.
11:35Nice, Mata.
11:36Where are we at?
11:36Ooh, I got the veal snitchel.
11:38I got the potatoes going right now, because I know they're going to take the longest.
11:41Okay, and what's your technique with pounding this beautiful veal cut?
11:44I want to get it nice and thin, but not too thin.
11:46I want to still get a nice cook on it.
11:48Smart.
11:48Even though it's going to look the part, it's going to taste the part too, chef.
11:51I love that.
11:52All right, Christina, how are we looking?
11:53I'm feeling and looking good right now.
11:55You are feeling and looking good right now.
11:56I know.
11:57I can't panic in the ICU, so I can't panic here either, chef.
12:01Absolutely.
12:02Christina, what basket did you grab?
12:03Shrimp dumplings basket.
12:05What do you think is going to be the most challenging component of this dish?
12:07Just getting that filling flavor spot on and making sure I nail that pleating.
12:13Do you use memory much in the ICU unit?
12:15Oh yeah, you have to.
12:17Everything's memory.
12:17You have to know what meds to give with different heart rhythms.
12:22You have to know what to do when someone's in cardiac arrest.
12:25The skills that I use for being an ICU nurse totally apply to this competition.
12:30I have to think on my toes.
12:33It all crosses over.
12:36Five minutes down, guys.
12:38Jordan?
12:39Yes, chef.
12:40You got paella, right?
12:41Yes, chef.
12:42I've never made paella, and I know traditionally paella is supposed to take a long time.
12:46This is stressful.
12:48The key is trying to get that rice, that amazing color.
12:52Did you have any other ingredients in here?
12:54Uh, just saffron, smoked paprika.
12:56So like you want to get some wine in there and get some saffron in there.
12:58You know it's the world's most expensive spice.
13:00It's the bling of the spice.
13:03Yeah, there you go.
13:03Right up my alley, right chef?
13:04There it is.
13:05I'm a hip hop kid, Jordan.
13:07I can tell, chef.
13:08You can?
13:09I can tell.
13:09Yeah, absolutely.
13:10When you told me to flow with my food in auditions, I was like, okay, he knows what he's talking
13:14about.
13:14Focus on the details, right?
13:16Yes, chef.
13:17All right, Z-Money.
13:18Yes, chef.
13:18Back to it.
13:19I like the Z-Money thing.
13:20I'm loving it, right, chef?
13:21Z-Money and Blaze.
13:22It's like a fun AM talk radio show we should do.
13:25Yeah, I'm right.
13:25I see the pasta roller, chef.
13:27You got ravioli feeling super comfortable with that.
13:29Must be nice.
13:31All right, so, Zach, how many ravioli were on the plate?
13:33Five or six.
13:34Okay.
13:34All right.
13:35I think there's five raviolis on the plate, but I'm going to make extra just in case.
13:39You have to cover your own ass.
13:41No surprise being the pro chef, but you took probably the hardest thing to make happen
13:46in the time limit, and that is the pasta.
13:47A lot of pressure riding on you, man.
13:49I want you to be someone who gets to the end here.
13:52100%.
13:52There's only one of you left.
13:53I know.
13:54I got to represent Team Blaze, chef.
13:56Yeah.
13:56I'm in it for you, baby.
13:59Coming up to halfway, guys.
14:00Coming up to halfway.
14:03Mm.
14:04Keep it going.
14:05Right.
14:05You just got to focus on that mole sauce now.
14:07Yes, chef.
14:08Yeah?
14:08And you are home and dry.
14:10Keep it going.
14:11Yes?
14:11Yes, chef.
14:12Keep working, Gabby.
14:13Let's get out this basement.
14:14Yes.
14:14Let's do it, Isaiah.
14:17How many dumplings are you making?
14:21Uh, it's so difficult.
14:23You think you saw all the details, and then you're like,
14:27I missed, like, the most important thing,
14:30was how many dumplings are on the plate.
14:32I'm gonna make seven.
14:34Okay.
14:35So now I have no choice but to guess.
14:39Guys, make sure you're looking.
14:41Here's the beauty.
14:43These chefs get a second look to refine their vision.
14:46We are looking at every single detail in that plate.
14:48It could come down to missing a garnish.
14:50One, two, three, four, five.
14:52Okay.
14:54The eye pads descend from the gods.
14:57Look at that puree.
14:58Look at what's in the salad.
15:00What greens are on the salad, right?
15:01Five garnishes.
15:02Five dumplings.
15:03Let's go.
15:03Guys, platform is here again.
15:05It's another chance to study the picture.
15:06Oh, yes.
15:08Okay.
15:09It's only gonna be here for a bit.
15:11How is that charred like that?
15:12I look at my picture, and then I notice the squid is cross-scored
15:17and rolled up and torched, and I'm like,
15:19oh, I didn't catch that last time.
15:21Yeah, muscle, muscle.
15:22One, two, three, four, five.
15:23Make sure you get all the details.
15:25What are the colors?
15:26What are the herbs?
15:26I'm glad I looked really close because there's chive and pistachio on it.
15:31So I'm catching these minute details.
15:34Boom.
15:34This is gonna get me top dish, baby.
15:37Do I have all of the elements?
15:38It is a rich plate.
15:39All right.
15:40Nice job.
15:42Guys, guys, guys, look.
15:44Another picture.
15:44Look, look, look, look.
15:45Take a look.
15:46Study every detail.
15:48Nice.
15:48Every detail.
15:49Three slices, two of this, half an egg, one bok choy.
15:52See what color plate is on.
15:54You've got a little bit of garnish there.
15:55And I have these whites.
15:56Well done.
15:56The noodles.
15:57Good.
15:57All right.
15:57Well done.
15:58Well done.
15:59Good.
16:02I like it.
16:03I like it.
16:03That looks pretty damn similar to that picture, chef.
16:05That looks really, really close.
16:06Well, you're a social media chef, right?
16:08Yes, chef.
16:08Have you ever done this sort of thing where you see someone's post and then you replicate
16:11it?
16:11Yeah, I usually have a little bit more time to figure it out, but you know.
16:14True, true, true.
16:15Well, maybe Tini's good luck.
16:17I think that she cooked the paella last time.
16:19Yeah.
16:19Hoping we can get this thing cooked down.
16:20If you're worried about the cooking, get a top on it, right?
16:23Only nine minutes left.
16:24Yeah.
16:26Make sure the ravioli is right.
16:28They've been really, really crimped and tight so water doesn't get in them.
16:31Yes, chef.
16:32And that's why you don't need the water, like, rip-roaring.
16:34This one is popped, it looks like, right?
16:36Yep, yep.
16:36Discarding that.
16:37Those look about the right size, too.
16:39Yeah.
16:43Everybody good?
16:43Yes, chef.
16:44You're looking composed, guys.
16:46How many pleats do you have here?
16:47Uh, I didn't count the pleats, but...
16:51Chef Arrington asked me if I counted the pleats on my dumplings.
16:54Like, no, I didn't count the pleats.
16:56Now I'm freaking out again.
16:59You know Gordon and Richard are gonna be looking at the...
17:02Just make sure they're nice and they're all the same, okay?
17:04Man, if they make a comment about the number of pleats on my dumplings,
17:09like, this is next-level crazy.
17:12Come on, guys.
17:13Big push.
17:15Final five minutes.
17:17I'm sure this rice probably has sazon in it, because my rice is more red than...
17:22Okay.
17:22I'm looking at my rice.
17:24My rice is more on the whiter side compared to that red, rich color.
17:29Are you sure it was?
17:30As soon as he asked me, am I sure I want to do that?
17:32No, I don't know if I'm sure.
17:34I'm not sure anymore.
17:35I'm actually just running with my rice like this.
17:37You sure?
17:38Yes, Chef.
17:41You got four minutes to do it, guys.
17:43Only four minutes left.
17:44Yes, Chef.
17:46Isn't the rice feeling good?
17:47Uh, super toothsome.
17:49Like, raw in the middle?
17:50What are you suggesting right now?
17:51You gotta get a cover back on it.
17:53I mean, you gotta just let it go as long as you can.
17:55Okay.
17:55All right?
17:55Just get everything organized, because again, you're gonna be going right up against the wire with the rice.
17:59Yes, Chef.
17:59Anytime a mentor is worried about my cook, I'm worried.
18:02All right, don't mess with it, right?
18:03It's like opening the oven now.
18:04Chef Blaze is stressing me out right now.
18:07Okay, we're running out of time.
18:09Let's go.
18:09Uh-huh.
18:10This is literally gonna come down to the last minute.
18:20Two minutes left, guys.
18:21Two minutes left.
18:22Oh.
18:22Start plating.
18:24Thank you, Chef.
18:25That's why I love you.
18:27As I'm plating, I'm thinking, are my dumplings facing all the right way?
18:32Are my sesame seeds messy?
18:34Do I have the right number of red chilis on my plate?
18:38Like, I don't know.
18:39It's stressful.
18:41Mata, don't forget that sauce.
18:42Picture perfect.
18:44Mata, you gotta go, bud.
18:45Chef Arrington.
18:46Chill.
18:47I got my veal.
18:48Check.
18:49Mashed potatoes.
18:50Check.
18:50Salad.
18:51Check.
18:51Lemon slice.
18:52Caper sauce.
18:53Check.
18:54Check.
18:54Check.
18:54There is nothing missing on my plate.
18:56I'm feeling confident right now.
18:58One minute left, guys.
19:00One minute left.
19:01It's gotta be picture perfect, gentlemen.
19:04Every little garnish, every color.
19:06Just praying that that rice is cooked to perfection.
19:08It tasted good to me.
19:09So fingers, toes crossed.
19:11We're crossing everything.
19:1330 seconds to go.
19:15Well done.
19:15We are not missing that platform.
19:16Let's go.
19:17Okay, let's go.
19:18Come on.
19:19Platform's here, guys.
19:20Seconds away.
19:21Well done.
19:22Well done.
19:23Well done.
19:27Yes.
19:31That's what I'm talking about.
19:33Platform is here, heard.
19:34Guys, platform is here.
19:35Yes.
19:36Platform is here.
19:36Yes, sir.
19:36Platform is here, guys.
19:37Zach, platform is here.
19:38Coming.
19:43Yes.
19:44Whoo.
19:46Platform is here.
19:47Waits for no one.
19:49Plates on the platform right now, guys.
19:50Let's go.
19:52Let's go.
19:52Let's go.
19:53Let's go, let's go, all day, baby!
19:55Yes!
20:04Oof.
20:06Oh, my goodness.
20:08Look at these.
20:12I nailed that photo.
20:14I got all the minute details to the plate.
20:16Five raviolis with the rings around the ridges.
20:18I tasted it as fire.
20:20Z-money, honey?
20:22Shall we start in the basement?
20:24Yes, please.
20:24First up, a pork belly ramen.
20:28Shall we take a look at the picture?
20:30Let's do it.
20:30And look at the comparisons.
20:32Wow, that's good.
20:34From the amount of the pork belly to the cook on the egg,
20:37it's really stunning.
20:38Let's hope it tastes as good as it looks.
20:45The look is spot on.
20:46The taste is also spot on.
20:50Gorgeous broth.
20:51I love that.
20:52It's really hugging my soul.
20:54That's all I ever want when people taste my food,
20:58is to just make them feel like I'm giving them a hug.
21:03Next up is a chicken mole.
21:06The other five competitors ran a mile when they saw this basket
21:09come towards them, because it's virtually impossible to do a mole in 30 minutes.
21:12Yeah, visually, another one that's really, really close.
21:16It's almost like one of those games online to see what's different.
21:19Maybe the color of the rice is a little bit different in both.
21:22Please, dig in.
21:28It's incredible the amount of depth of flavor that was achieved in such a small amount of time
21:33is singing on my palate.
21:35Unfortunately, it's a little bit let down by the rice.
21:37It's lacking in seasoning and a touch al dente.
21:40This is a really good 30-minute attempt at mole.
21:42It is underserved by the flavor of the rice, though.
21:47Richard, shall we head to the middle floor, please?
21:50Yes, the middle floor.
21:51The first one up right here is a seafood paella.
21:55To me, they're pretty much identical, even to the point of the squid getting grilled and just charred.
22:01This thing looks delicious.
22:03My presentation looks great, but are these flavors there?
22:08I'm a little bit lost for words.
22:09I mean, in 30 minutes, these things take hours to cook.
22:12That's why the Spanish sleep for five hours every afternoon.
22:16For me, it's delicious.
22:17There's three different seafood on one plate, and they're all absolutely beautiful.
22:21Really lovely dish.
22:23This takes me back to when I was an apprentice in Barcelona,
22:26and man, this has got some feels on it, for sure.
22:30Next up, we have bologna ravioli, ravioli from Bologna.
22:35The visual impact is stunning.
22:38The right cadence of sauce, the ravioli is beautifully glazed.
22:44Sadly, I'm seeing one, two, three that have burst.
22:50They can't allow any water going inside, because it just destroys the flavor.
22:54And that burst needs to be captivated inside your mouth,
22:57not the pan of water that you're boiling them in.
22:59Uh, it's a shame.
23:01I thought these raviolis are perfect.
23:04Wow, I mean, an incredible attempt at this dish.
23:07Mushrooms cooked really beautifully, and I think that the pistachio gives a really nice
23:12texture to this ravioli.
23:14It's funny, because I had to go for a second ravioli.
23:17One's wet and soggy and cloy with no seasoning, because the water's affected it.
23:22But the one that was sealed was delicious.
23:24Are you kidding me right now?
23:25Like, how did three pop?
23:27This is it.
23:28I'm going elimination.
23:30Shall we head to the top floor?
23:31Yes, please.
23:32Do it.
23:33So first up, we have shrimp dumplings.
23:36You know, the secret of these dumplings is caramelization in the pan.
23:39Whoever done these have done them absolutely, beautifully, beautifully pleated.
23:42Let's taste.
23:47I mean, another one that is as tasty as it is beautiful and an absolute replica.
23:52Also, just replicating the sauce based off of a visual is challenging, but balanced really
23:58nicely.
23:58Delicious.
23:59God, I mean, we're looking for a replica.
24:01This replica is in front of us.
24:03Lastly, we have a veal schnitzel.
24:08One thing I notice right off the bat is the missing wedge of lemon.
24:14I forgot my lemon.
24:16I can't believe I forgot the lemon.
24:21Missing the lemon, that is quite a pivotal moment of the dish.
24:24I'm just kicking myself so bad right now because I had everything on the plate.
24:29It's a game of inches, it's a game of lemon slices, it's a game of garnishes.
24:33But its effect is going to be so large on me being in this competition right now.
24:49All of you, well done.
24:51Shall we?
24:52Please.
24:53Oh, boy.
24:54Where do we start?
24:56This is hard.
24:58The ramen.
24:58The ramen, that's an easy dish to make look good but not taste delicious.
25:02The chicken mole.
25:04The rice was just so basic.
25:06I focused more on my mole, trying to get that done in 30 minutes, than on my rice.
25:11The seafood paella, picture perfect rendition of this dish.
25:15The chef had not made paella before.
25:17The bologna ravioli.
25:19This one hurts because it is good, but with three raviolis bust open, that's a technical
25:25flaw.
25:25Yeah, totally.
25:27Top floor?
25:28Yeah, this wasn't really about the cooking as much, it was about the big wedge of lemon.
25:32It was the easiest thing to see.
25:33And he cut it, chef.
25:34It was on his cutting board.
25:35Oh!
25:36Damn.
25:37I heard the lemon cut, like, from the get-go.
25:39Did you?
25:39Was it just sitting there?
25:41Yeah.
25:42I looked at those shrimp dumplings.
25:44I couldn't tell a difference.
25:46They were identical.
25:49Like, I'll order that dish at a restaurant.
25:51Mmm.
25:51That's interesting.
25:52Good job.
25:53Let's go, girl.
25:54Let's go, let's go.
25:54Yes.
25:55Ah.
26:00Okay, listen up.
26:01This has been an incredible challenge.
26:04So let's start off with the outstanding dishes that are moving to the top level.
26:12The shrimp dumplings.
26:15Christina.
26:16Yes.
26:16Well done.
26:18Really well done.
26:19Good job.
26:19Thank you so much.
26:20The next dish moving to the top floor.
26:24The pork belly ramen.
26:27Gabby, well done.
26:29Thank you so much.
26:32But only one of you cooked a dish that will earn you the amazing next level time token.
26:39This thing is critical at this stage of the competition.
26:43This will give you an advantage of either a 10 second additional grab or you get to penalize a competitor
26:51and take 10 seconds off their allotted time.
26:54Today's outstanding dish is the shrimp dumplings.
27:02What?
27:03Christina.
27:05Come and get your well deserved time token.
27:08Great job.
27:09Are you married?
27:09I'm going to sage it.
27:10Thank you, chef.
27:12Good job, Christina.
27:13Good job.
27:13Good job, girl.
27:14I feel freaking spectacular.
27:17This was my first top dish of the day.
27:19I broke that top level curse.
27:21I'm staying put.
27:23I'm just so proud of myself.
27:27There were dishes that were unsuccessful today that lacked in finesse and somewhat in flavor.
27:37The first dish headed to that elimination is the ravioli.
27:48Sadly, that water seeping through those layers of pasta destroyed the texture.
27:53Oh, man.
27:54You go here and then, boom, bring you right down here.
27:56First elimination, you know, I wanted to go all the way without going in one.
28:00But, you know, it happens and I'm in elimination now.
28:03Joining Zach in the elimination is the veal schnitzel.
28:14Mara, your lemon, exempt from your dish, has put you in the elimination.
28:20I'm just kicking myself so bad right now because I had everything on a plate.
28:25It just needed that lemon slice.
28:26Richard, Naisha, and myself discussed at length.
28:30And there's one more headed to the elimination.
28:34That dish is the chicken mole.
28:40Isaiah, pitch a perfect dish.
28:43What let your dish down was the under-seasoned rice.
28:48I'm going to keep fighting because I'm not going to let nobody stop me from chasing my dreams.
28:53Okay, Mara, Zach, and Isaiah, you still have one last chance to save yourselves.
29:01And this time, you're not going to have any pictures to inspire you.
29:04This dish is going to have to be your own creation.
29:07This elimination cook-off, you'll be making a picture-perfect seafood risotto.
29:15Okay, you have the jeopardy of the risotto itself having to get cooked and the double jeopardy of having to
29:19get seafood incorporated into the risotto and not overcooking or undercooking that.
29:24This is a really technical dish that requires time and a deft hand with seasoning for sure.
29:31Everything's at stake right now.
29:32My entire livelihood in this competition is riding on this risotto.
29:37Okay, all of you, head to the top floor.
29:40I'll meet you up there in a little bit.
29:42Good luck, everyone.
29:42Come on, Isaiah.
29:44Let's go, Mara.
29:44Taste.
29:45Only takes 20 minutes to cook.
29:46Taste every step of the way.
29:47Yes?
29:48Flavor.
29:49Flavor, guys.
29:49Finishing.
29:50Get the rice cooked.
29:54Come on, baby.
29:55So close, man.
29:56Two cooks away from the final.
29:57Get it.
29:58I'm about to crush Mara and Isaiah in this elimination.
30:01They better watch out because I'm coming in hot.
30:04Okay, everyone.
30:04We're doing good?
30:05Feeling good?
30:06I'm sorry, I'm sorry.
30:06All right, you've got 25 minutes to make a seafood risotto.
30:09You know the thing about risotto, gotta get the rice cooking.
30:12Cook like your wife on Next Level Chef depends on it because it does.
30:17Okay, let's line up at the elevator.
30:19I'm like a frickin' lion waiting for its prey.
30:22As soon as it turns green, I'm pouncing.
30:24You'll have 25 minutes to make a plate to keep you in this competition.
30:29Go!
30:30I'm boxing Mara out.
30:32Zach's trying to get in front of me.
30:33I see beautiful scallops.
30:35Zach sees the scallops as well.
30:39There's three huge dudes.
30:41I feel like someone's about to get knocked out.
30:44I just rip him out of his hand.
30:46I was stuck with the lobster.
30:48Whatever.
30:49If you're not ready to fight with the big dogs, then you better go home, you puppy.
30:53Mara grabs shrimp.
30:54Hey, I'm not shrimp daddy for no reason.
30:56I wanted that shrimp, and that's exactly what I get.
30:59It's the heavyweight competition now.
31:01Let's get it.
31:02Do you have an idea yet?
31:03Spinach pea risotto with the fancy scallops.
31:07Scallops and pea risotto is a classic.
31:09Time to execute.
31:10Let's get it.
31:11What are we making, Zach?
31:12I'm gonna do a squid-eak risotto with a little bit of lobster chef.
31:17Truffle?
31:17I saw that black truffle, yep.
31:19That's a tough ingredient to work with.
31:21All right, Mara, so it's gonna be a sun-dried tomato and shrimp.
31:25Okay.
31:26Shrimp risotto.
31:26What I love about this is you're just going Mara style.
31:29Big, strong flavors.
31:31I know my taste is gonna be there.
31:33The flavor profile is gonna be there.
31:35But 25 minutes to cook a risotto?
31:37It's gonna be super tight.
31:40Isaiah, how are you gonna cook the scallops?
31:41The scallops, I'm gonna pan sear them, chef.
31:43And then you have these beautiful green vegetables.
31:46The spinach and the peas.
31:47Yeah, I'm gonna blanch them and then incorporate them into my risotto as well.
31:50All right, so, Zach, you got the lobster out of the shell.
31:52You're keeping it on the skewer.
31:53Yes, chef.
31:54So that the lobster doesn't curl up.
31:55100%.
31:56Got it.
31:5710 minutes down, 15 minutes left.
32:00I found some sherry wine.
32:01I'm gonna deglaze my pan with that before I start adding my lobster stock.
32:06Zach's pouring this jug into his risotto rice.
32:10Wow, he's really putting a lot of that liquid in there.
32:13I wonder what it is.
32:14You're cooking the rice in sherry vinegar and stock?
32:17Yeah, I think that's gonna be really acidic.
32:19I thought it was sherry wine, but I grabbed sherry vinegar.
32:24Completely is gonna ruin my rice.
32:25I cannot serve that.
32:27I have to restart my risotto.
32:29How you doing, Zach?
32:30Uh, that sherry vinegar is way too vinegary, man.
32:34Zach's starting his rice over.
32:36You don't have time to do this, dude.
32:39Oh, my God, my mind's racing.
32:41There's no way in hell I'm going home because my rice is not cooked.
32:51Now we gotta do some things that maybe you don't do in a professional kitchen.
32:54Heard.
32:55Like, hit that rice with boiling water.
32:56Get it cooked.
32:57Stress out, man.
32:58Oh, stressful.
32:59This is, like, the ultimate time crunch.
33:02I'm stressed for Zach right now.
33:04We're halfway down.
33:0612 and a half minutes left.
33:07You gotta get your rice cooked.
33:08You two guys gotta be careful you don't overcook the rice at this point, okay?
33:11A perfect risotto on the plate is like shrugging shoulders.
33:15It doesn't stand up on the plate.
33:17It doesn't just go into soup.
33:18It sort of just relaxes like shrugging shoulders.
33:21I got faith in Zay.
33:22He looks calm.
33:23He looks composed.
33:24He seems like he's working hard and consistent.
33:27Zay looks good, but I look over at Mata and he is just sweating.
33:32Dude.
33:32Fight for my life.
33:33I got my sweat towel.
33:35No worries.
33:35No worries.
33:36Thank you, sir.
33:37We don't need any extra salt in that dish, okay?
33:40How's your rice looking, Mata?
33:41You got enough liquid in there?
33:42Yup.
33:42Careful, bro.
33:43You don't want it too hot.
33:44Man, this rice is just not cooking.
33:46I got it on full blast because I know if it's undercooked, these mentors are going to
33:50know and I'm going to get sent home for it.
33:52You've been boiling this so hard, right?
33:54Yup.
33:55Just make sure that you don't want to really brown that rice, okay?
33:57Yes, chef.
33:58Isaiah, how are we doing?
33:59I'm doing good, chef.
34:00Okay, got it.
34:01So your rice is already cooking, right?
34:02Yup.
34:02You got a beautiful simmer going on, right?
34:05So just keep babying that more stock, more stock as you need it.
34:08Isaiah, he seems really calm and collected, but Zach is freaking me out.
34:14Come on.
34:15Come on, rice.
34:16Cook, baby.
34:17Cook.
34:18Looks like it's starting to thicken, Zach.
34:20Let's go, guys.
34:20Keep moving.
34:21Let's go.
34:22Again, lobster's great.
34:23Yup, yup.
34:23But I'm worried about the rice.
34:25I want to taste it, but I can't take that top off of it, dude.
34:27It's got to cook.
34:28It's got to cook.
34:30How you doing, Isaiah?
34:31I'm good.
34:32I'm good.
34:32It looks nice and green, Zay.
34:35Lotta, don't overcook it.
34:36That flame is high.
34:38That rice, you're going to take it right to the edge on that rice.
34:40I'm taking it all the way to the end, chef.
34:43Two and a half minutes.
34:43We're plating in 30 seconds.
34:47Let's go.
34:48Come on.
34:48Yeah, baby.
34:49It's crunch time.
34:50I'm putting in my squid ink.
34:51I'm praying right now.
34:53I tasted it.
34:54It's al dente.
34:55I'm hoping for a little carryover cooking to get me to perfect.
34:58I grabbed my pan with my risotto in there.
35:01I'm just letting it lay out like lava.
35:04Man, I want to dive in and eat it myself.
35:0760 seconds.
35:08Zach, you got to go.
35:09Zach, you have to start plating.
35:10Oh, my God.
35:11This is so stressful.
35:12You guys are going to have me in the emergency room.
35:15Zach, you need to get it on the plate.
35:18Come on, Zach.
35:19You got this.
35:20Ten.
35:21Nine.
35:23Eight.
35:23Seven.
35:24Six.
35:25Five.
35:26Four.
35:27Three.
35:28Two.
35:29One.
35:30Hands up.
35:31Hands up.
35:31Whoo.
35:39I'm on the tip of my toes right now.
35:41I know I'm much better than this.
35:43I let myself down.
35:45Naisha, Gordon, an absolute epic throwdown up here.
35:49I feel like I've been working in a busy Italian restaurant.
35:51So we'll start over here with the scallops with a pea risotto.
35:56So much of it.
35:58That's a risotto for four.
36:01I love the use of going that extra step and making a vegetable puree
36:04to add viscosity and sort of levity in that risotto.
36:08It's really nice and sort of naturally creamy.
36:11I think the scallop itself is cooked absolutely beautiful.
36:16Yeah, first off, the risotto is cooked beautifully.
36:18We haven't cooked it.
36:19However, I just need a little hint of lemon juice.
36:23That's good.
36:23It's really good.
36:25Okay, next up we have butter poached lobster on a squid ink risotto.
36:31A visually bold one, whoever made this one.
36:33Especially with a squid ink across an elimination.
36:37Presentation needs to be tightened up.
36:42That lobster's cooked beautifully, whoever cooked that lobster.
36:45Rice is about 90 seconds undercooked.
36:48Still a little bit too al dente.
36:50But it's got some really nice contrasting flavors.
36:54I wouldn't generally think to mix squid ink and black truffle traditionally.
36:59But those flavor profiles balance really nicely.
37:02But yeah, just on presentation alone, not super appealing.
37:08Okay, last up we have a sun-dried tomato risotto with some seared shrimp.
37:16I can see where this chef was attempting to go.
37:20The tomato and the basil bites, that's really beautiful.
37:23I think that this risotto could have used a couple more ladles of stock and a little bit of butter
37:28to really drive the nuance of what a risotto is.
37:31Yeah, combination-wise, it's on point.
37:34It's just the consistency of the risotto has gone down almost like a sort of paella caramelized kernels,
37:42as opposed to a risotto.
37:44But that shrimp cooked beautifully.
37:46Delicious.
37:49So there we go.
37:50Three successful and very different risotto dishes.
37:53And it's hard to separate good from good.
37:55Gordon, I'm gonna start with you.
37:57I need you to tell me which risotto you'll be eliminating tonight.
38:04It's a tough one.
38:05I put everything onto that plate.
38:07But at the end of the day, I feel like it could still go either way.
38:10The risotto I'm eliminating.
38:14I don't wanna go home at this time of the competition.
38:18I've worked so hard to get to this point, and it's here.
38:20I'm living it.
38:22Is...
38:23My heart is just stopped.
38:25Because whatever comes out of his mouth next is gonna change my life.
38:36The risotto I'm eliminating is the...
38:47Shrimp risotto.
38:51Okay, Naisha, same question.
38:54Which risotto will you be eliminating tonight?
39:00Um...
39:00Well, I think they were all really creative and so vibrant and different in different ways.
39:05It's thinking about what risotto would I want to revisit.
39:10And for me, the risotto that was the least successful today...
39:17Was the shrimp risotto.
39:21That risotto was cooked by Mata.
39:23Ah, dude.
39:27Hey, I cooked my heart out.
39:28You can see the sweat on my face.
39:32Ah, man.
39:33Yeah.
39:35Just lost for words right now.
39:37But honestly, the hardest part is calling my wife and kids and telling him I lost.
39:44I don't want to disappoint them.
39:46Um, I know they're not gonna be disappointed.
39:48I know they're gonna love me regardless.
39:50Ah.
39:52Man.
39:57I gave it my all.
39:58It's, you know, obviously the competitor in me is just really upset.
40:02But I could wear my head up high.
40:05I represented myself, my family, my culture.
40:07I'm walking out of here ten times a chef as I did walking in here.
40:12You guys are honestly like you changed my life.
40:16Mata, honestly, having you on Team Errington is a joy.
40:20It is a pleasure.
40:20You hyped up the team.
40:21You brought the energy and that spirit.
40:24And you left it all in the kitchen every single time you stepped in.
40:28100%.
40:28Full throttle.
40:30You should continue on this path of greatness because it's within you.
40:35You have that.
40:36Yes.
40:36Absolutely.
40:37Young man, you have been one of the most consistent competitors in this competition.
40:42And you are going far, further than you think.
40:46We're gonna miss you, bud.
40:47Very much so.
40:48I'm gonna miss you guys so much.
40:50We just want one more thing before you go.
40:53Oh, you want it?
40:54We want it.
40:55Of course we do.
40:55Come on, guys.
40:56Come on!
40:56You gotta sit.
40:57Sit on the side.
40:58Come on!
41:02Come on!
41:03Come on!
41:08Who are you?
41:09Come on!
41:10Come on!
41:11Come on!
41:12Come on!
41:13Come on!
41:14Come on!
41:14Come on!
41:15Yes!
41:18Thank you so much.
41:20My name is OK to her.
41:21Thank you so much.
41:22Mata, my last teammate.
41:25And my last fellow home cook it's emotional
41:31I'm really gonna ride this wave and continue on this journey because I have this deep passion that I found
41:37now and it's unstoppable
41:48Tough day, but the good news is there's only five of you left
41:54five
41:56It's a bittersweet moment, but only one person will win this whole competition, and I want it bad
42:02I want to win so proud of you all. Thank you chef. I came here to this competition to show
42:08no mercy
42:08I'm here to win it take it all the way to the end and get that W
42:13now listen carefully because next time we see you you're gonna have to clear your auras and
42:19And bring that positive energy
42:23Got it. Yes, chef chef chef all day. Good night. Good night. Good night. Oh my goodness, mate
42:34Nice brother good job on me a good job
42:40Next time on next level chef we are down to the final five there's some rice for good luck. It's
42:46raining down there
42:47This guy's too much man the platform is moving. Go let's get it. Let's get it
42:52You're coming home with me today. You went right back to risotto. We don't have a ton of flavor over
42:57here
42:58Oh my god, I'm having literally flashbacks right now. What's he thinking? I know chef. I know
43:03It feels like it's a dish that looks half-finished. I want more from this individual. This was a bad
43:09grab
43:09I'm having to puke right now
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