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00:02After three relentless seasons...
00:04Whoa!
00:05They're fighting.
00:06This is not next-level cooking.
00:08The world's toughest coloring competition...
00:11Flambe!
00:12...just got tougher.
00:14Season four.
00:16We're looking for fire.
00:19Holy .
00:20Each week, these chefs will be battling
00:22to level up in an epic three-level proving ground.
00:25I'm here for me and you're the number one.
00:30Go, go, go!
00:31Those cooking on the top level
00:33will get the first pick of ingredients.
00:34Porterhouse, lamb wrap.
00:36Locks the towel.
00:37Down in the basement,
00:38you'll have to make do with what's left.
00:40Chunks of beef liver.
00:41The chefs are hungrier than ever.
00:43Watch it!
00:44This next-level chef, I can burn this baby down.
00:47And for the mentors, the gloves are off.
00:50We should team up.
00:50Gordon will never suspect it.
00:52An alliance.
00:52It could be third-time loser.
00:54You sure he don't want help?
00:55I'm taking Gordon down this year.
00:57They am done being the nice guy.
00:59Give us your best shot, then.
01:00I'll take the hit, but I'm not your punchback.
01:02And when I come back, trust me, I come back fighting.
01:05Yes!
01:05Because winning isn't everything.
01:06It's the Super Bowl, baby.
01:07Game time.
01:08It's the only thing.
01:09I'm cooking for my boys.
01:10They're the reason for everything I do.
01:12I have to make it to the top.
01:13If you're on my team, be ready to win.
01:15Feisty Blaze.
01:17Tonight...
01:18Who's not...
01:18Welcome.
01:20It's the first of three grueling auditions.
01:23Just to make it onto one of our teams.
01:26Welcome to our world.
01:28Stop plating.
01:29Stop plating.
01:29Hands up.
01:30With a one-year mentorship and a quarter million dollars at stake,
01:34who can rise to the top?
01:36Who's number one?
01:38Oh, my God.
01:38My therapist is going to make so much money this year.
01:57Yes!
01:58Welcome, guys.
02:00Hey, guys!
02:01Me being, like, the youngest person ever to be on the show,
02:04I'm very intimidated.
02:06Woo!
02:06But at the same time, I want to just run over there
02:08and be like,
02:09Hey, guys!
02:09What's going on?
02:11Hi!
02:12Welcome to the newest season of Next Level Chef.
02:15Are you guys ready?
02:16Woo!
02:17Woo!
02:19In this room are some of the best pro chefs,
02:22biggest social media stars,
02:24and most talented home cooks anywhere in America.
02:28Yeah.
02:29Woo!
02:32But...
02:34Almost half of you won't even make it out of these auditions.
02:39Wow.
02:40Those of you who do cook your way to the very top
02:43will earn a chance of winning a life-changing check
02:46for a quarter million dollars.
02:48Yeah!
02:50Why wouldn't I be stoked out of my mind to do this?
02:52This is every chef's dream.
02:54On top of that, you've got a one-year mentorship
02:56with Richard Blaze, Nyesha Arrington, and myself.
03:01Losing my job.
03:02I have a wife at home that I want to do great things for.
03:04I have a family in the future that I want to start.
03:06I have a lot riding on this.
03:08You've already been selected from thousands of chefs
03:11across the country to be here.
03:13Prove that you belong in this competition.
03:15Absolutely!
03:16Come on!
03:17Who'd like to go first?
03:18Pro Chefs!
03:19Pro Chefs!
03:20Pro Chefs!
03:21Pro Chefs!
03:30Let's do it!
03:33This the Super Bowl, baby!
03:35So here's how it works.
03:36Eight of you will start in the basement,
03:38and after each cook, one of you will be eliminated
03:41until only five remain.
03:43Those final five will move on to the draft
03:45and become part of one of our teams.
03:47The eight social media chefs head the elevator.
03:51The rest of you will see you all back here very soon.
03:54Thank you!
03:59Oh, my goodness.
04:01Showtime!
04:07All right, let's do this.
04:08Welcome to the dungeon.
04:11Social media chefs.
04:13First look, baby.
04:14There's one burner.
04:15The basement is as awful as you could possibly imagine.
04:18I'm wondering if I have to, like, light this?
04:20The tools they just purchase from the same thrift stores
04:22that I shop at.
04:23It's like my kid was cooking,
04:24and he, like, left this next to the stove.
04:27I'm looking for vintage, not, like, garbage.
04:30Any spankings today going on?
04:31Now, that's a whole other show.
04:34I didn't sign up for that one.
04:37Oh, my God!
04:41How are we feeling?
04:42Oh, my God.
04:45Why would my first dish that this man
04:46is ever going to watch me make
04:48be anything but the bottom kitchen?
04:50It's good for the pot, you know?
04:52Just like everything else down here,
04:53the Wi-Fi is terrible.
04:56This challenge came to me
04:58whilst I was scrolling through social media.
05:01There's a huge craving for late-night cooking.
05:04That's your first challenge.
05:06Having to get creative with leftovers
05:08to create a perfect midnight meal.
05:15Midnight meals are my thing.
05:17I have a whole series on them
05:18where I'm just, like, eating midnight snacks.
05:21So I feel pretty confident with this one.
05:22Say goodbye to the eight-hour shoot.
05:24You've got 20 minutes.
05:26Woo!
05:26Welcome to our world.
05:28Line up, let's go!
05:29Let's do it!
05:29Oh, my God, you guys!
05:30Let's do this!
05:31Richard and Nyesha are watching.
05:34We are watching you, scouting.
05:37The platform is starting to move.
05:40Here it comes.
05:41Here it comes.
05:42Oh, my actual God, what am I doing?
05:47Go!
05:48Let's go!
05:50Grab, grab, grab.
05:51Come on.
05:51Damn!
05:52And a half an onion, leftover Chinese food?
05:56What is this?
05:57A tomato with a piece of mold on it?
05:59Everybody needs a protein.
06:00Chicken skin and some chicken?
06:03Guess that could go on an omelet.
06:04Fill up those aprons.
06:05Come on!
06:06Oh, my God.
06:07They just swoop in and grab things from over you.
06:11I'm gonna steal that.
06:12Watch it, guys!
06:13Ham bone at the back.
06:14Good grab.
06:14Ham bone and leftover eaten pie.
06:18It's okay.
06:19It's okay.
06:19Everything's gonna be okay.
06:21Oh, my God.
06:23I focus in on that sausage, mate.
06:25I'm like, baby, you're mine.
06:27Oh!
06:27But I got salmon scraps.
06:32Grab, grab, grab, grab!
06:34That went so fast!
06:35Rice, well done.
06:36Let's go, guys.
06:37Your 20 minutes starts now.
06:38Let's go.
06:40This is crazy.
06:43Start getting motor up, eh?
06:46My arm is so dead.
06:48I'm used to not using a lot of, like, machines.
06:50But, man, this is getting tiring.
06:52Bobby, what do you grab?
06:53Turkey neck.
06:54I got turkey necks.
06:55So I'm gonna make a fritter and then build a sauce and probably a poached egg on top because
06:59breakfast is what I want.
07:00I love that idea.
07:01I have, like, you know, that's like what I'm craving, like, late at night.
07:04You know, I'm used to staying up around, like, two or three in the morning.
07:06Bloody hell.
07:06Doing what?
07:07Editing.
07:08Editing.
07:08It takes forever to do these videos.
07:10Of course you do.
07:10Of course you do.
07:11Welcome back to another episode of Retro Recipes.
07:15I recreate mid-century American recipes so that you don't have to.
07:19You'll need 12 pairs of frog legs.
07:22A lot of them are pretty weird and terrible.
07:24Once you've tasted this, you'll never want to again.
07:29I live in South Florida with my girlfriend Keiko and my cat.
07:33Our house is literally a time capsule.
07:36Living in South Florida, it makes it really easy to actually get a lot of good vintage
07:41because that's basically where everybody goes to die, so.
07:45Shreddy and ready.
07:46Oh, I'm sweating.
07:47What about y'all?
07:48It's my workout for the day, I think, honestly.
07:50Becca, what'd you grab?
07:52I grabbed a whole pie.
07:54Grab the pie.
07:55And then we have the ham bone here.
07:57Tough one.
07:57Yeah, so I think reconstructed ham pie.
08:01So you're gonna take this pastry off of here.
08:03Get rid of the filling.
08:04Exactly.
08:04And then cut out a really nice pastry top.
08:06Exactly.
08:06Good, good, good.
08:07Get that in the oven earlier than later.
08:08Yes, yes, yes.
08:08We're coming up to halfway.
08:10Guys, eight minutes down, 12 minutes to go.
08:14Keith, you bringing those flavors?
08:16Trying?
08:17Right, Keith, give us the insight.
08:19What are we doing?
08:19I'm actually gonna make me a chicken omelet.
08:21Wow.
08:21These pans were sort of nonstick back in 1985.
08:25How are you gonna get that omelet flipped and make sure?
08:27We're gonna make it happen.
08:28A chicken omelet?
08:29The basement isn't the place for it.
08:32You got a bit more space in this kitchen.
08:34You have the food truck, right?
08:36Yeah, slightly.
08:39I went from cooking in my mom's kitchen to going viral on social media.
08:43Now to going crazy on a food truck.
08:45All right, Kim, your order is ready.
08:48I put art on a plate through a quesadilla.
08:51Oh, my God.
08:52Time to go quesadilla crazy.
08:55I grew up in Watts.
08:56That's where I was born and raised.
08:58It's considered the South Central area in Los Angeles.
09:01Watts is a beautiful place, but it's a place not to play with either.
09:05Watts is not a place really known for its food.
09:07So to know that any time you talk about food and Watts that my name's gonna come up, that feels
09:13marvelous.
09:14Love the sound of this omelet.
09:15Elevate this thing.
09:16Yes, sir.
09:18Mmm.
09:19Well, smokiness.
09:20Love that for me.
09:21Meg, what did you grab?
09:22What was that?
09:23I grabbed sausage.
09:24Mmm.
09:24And I'm gonna do kind of like a ground sausage ragu.
09:27I would eat this at midnight.
09:28I hope so.
09:29I don't say up till midnight, but.
09:31Keep it going.
09:34Oh, this is getting too hot.
09:36Eleanor, what did you grab?
09:37Salmon scraps and the leftover rice.
09:40Uh, would you make a kid's meal out of this?
09:42Yeah, I would absolutely make a meal, but I think this would probably be for my husband.
09:47Mmm.
09:47Love that.
09:50Hello.
09:51Hello.
09:51My kids don't think I'm cool.
09:53They think mom's just some old lady cooking.
09:56She's not doing the trends, you know, like this.
10:00So, yeah.
10:01Okay, so I've got some leftover pasta.
10:04We're gonna transform that today.
10:06My specialty is revamping leftovers.
10:08Hot.
10:09Hot.
10:09Hot!
10:10When I first got on TikTok, it was a young kid's app.
10:14But TikTok has changed.
10:15We're a lot older now.
10:17That's why I don't dye my hair anymore.
10:18I'm such a weirdo.
10:21I'm going to kind of make like a little bit of like an arancini ball.
10:25Arancini traditionally made up with leftover risotto.
10:28This is a short grain rice.
10:30Yes.
10:30You are correct.
10:31Thank you for that.
10:34Leftover rice.
10:35Gift.
10:36To me, the dish is right in front of you.
10:38It's salmon fried rice.
10:39Jeff, tell me about the dish.
10:40What are you doing?
10:40I'm gonna be making some late night nachos with frozen tilapia.
10:45The kind of thing you'd serve to yourself?
10:46It's a late night snack, so it's more for me.
10:48Time.
10:49Eight minutes to go, guys, okay?
10:51Oh!
10:51No, no, no.
10:53Right, Misty.
10:54What did you grab?
10:55I'm from the catfish capital of the world in Mississippi.
10:57Love that.
10:58But this is a first for me, cooking it with rum.
11:01Let's see if I can make some magic.
11:07I'm a professional magician sharing the stage with my husband.
11:12Our magic show took us to 85 different countries, and then the pandemic shut all the theaters
11:16down.
11:17Our entire livelihood was paused, but I saw it as an opportunity.
11:22Here we go.
11:22So I thought, all right, let's learn how to cook.
11:25Let's put this in front of the world to see.
11:27And sprinkle magic into our recipes as well.
11:30And we're gonna add some olive oil to our sauce, because that is the base of a good sauce,
11:34but you don't have to just use olive oil.
11:36Our following has grown exponentially.
11:37It's crazy to see how much fun people are having with the combination of magic and cooking.
11:42We're gonna make a Champagne Verblanc sauce.
11:46Woo!
11:47All right, Mississippi, let's see if I can bring it home.
11:51Five minutes to go.
11:54Create something magic on those plates.
11:56Who do you like?
11:57I like that Bobby's got his head on a swivel.
11:59He's looking around the kitchen.
12:00Kind of cooking like a pro chef a little bit.
12:02He's very focused.
12:03How about you?
12:04Off the bat, Keith.
12:06Hot walking, hot walking.
12:07And I'm curious about Elena.
12:11Elena, start thinking of how we're gonna elevate this thing.
12:13Where's the sauce?
12:20Is she crying?
12:21Looks like she's never worked with this amount of pressure.
12:23I don't think I have time to make a sauce.
12:25I wanted to do like a kind of butter sauce.
12:27Oh my God.
12:28I'm like a chicken with his head cut off.
12:30Okay, I was aware of the bat the sauce.
12:33Ugh.
12:35Ugh.
12:37So you haven't got a sauce?
12:39It's like split second thinking.
12:41What can I do?
12:42Squeezed lemon.
12:43Squeezed lemon.
12:44That's not a sauce.
12:50Elena, cooking with leftovers should be in your wheelhouse, right?
12:54That's my niche.
12:55I transform leftovers.
12:57I only have a couple of minutes left.
12:59So it looks like I'm just gonna melt some butter and add a little salt and pepper.
13:03Oh .
13:04Throw my lemon.
13:06Yee!
13:06Oh my goodness.
13:09That's what I said about the non-stick.
13:11The non-stick back in 1986 when Richard Blaze started growing his hair high.
13:17It's like big brother Gordon.
13:19Blaze, you feeling comfy down there?
13:21I don't want to say it, but it could be third time loser.
13:23I am sick and tired of getting noogies in the corner while mom's looking the other way.
13:28I think this is the year that we team up somehow.
13:31Some sort of alliance and we just kind of go after Gordon together.
13:35You know what I mean?
13:35Gordon will never suspect it.
13:37An alliance.
13:38He tried to steal Jonathan from me in season one.
13:41Jonathan.
13:42Do you want to take this?
13:43Come on!
13:44And let's be honest.
13:45He's trying to steal the hairstyle.
13:47Does anyone need a ring light?
13:50If I can't beat him in the competition, we'll beat him at the hairdresser's.
13:55We are down to our last two minutes.
13:57Start plating, guys.
13:59I'm sorry.
14:00A late night meal.
14:02Sadly, one of you will be left in this basement.
14:05Make sure it's not you.
14:06I don't like that.
14:07Five, four, three, two, one, and stop.
14:12Hands in the air.
14:13Oh my god, I need a shower.
14:19Richard and Aisha, welcome back.
14:23Yes.
14:24We asked these talented social media stars to create a late night dish.
14:30Let's start with Becca's deconstructed ham pie.
14:37Great example of something that you did inherit from the platform.
14:41It's something that you made homemade.
14:43Soul-hugging, comfort, exactly what you want to put you to sleep at night.
14:48Soul-hugging means next kitchen, right?
14:53Next up is Keith's.
14:55It's almost like a scrambled egg as opposed to an omelet.
14:59Listen, the omelet didn't work out because the basement is tough.
15:02Chickens cook beautifully.
15:04It's just a little bit all over the place.
15:06Yes.
15:07Next up, Jeff's crispy fish nachos.
15:15Yeah, I don't think I've ever had crispy fish nachos.
15:18But I'm glad that I have now.
15:21I gotta say, way to transform a fish stick.
15:24They work really nicely here.
15:26Next up, Asian blaze wings.
15:29Cooked by Jake.
15:30Wow, this really reads midnight snack, right?
15:34It's that craveable moment that you want after a long day.
15:37Jake, I like them.
15:38That glaze and that sauce is really delicious.
15:40Next up is ground sausage ragu cooked by Meg.
15:45A great example of a midnight meal.
15:47It's a one-pot sort of thing that you just want to keep eating again and again.
15:51Next up is Misty.
15:53This is a crispy catfish ramen.
15:56Richard, how was that for you?
15:57I really, really like the broth.
15:59It's almost like you had the flavor pack with it, which is a good thing.
16:03And then this, Bobby's turkey neck fritters with a poached egg, which is, yeah, they're good.
16:09Oh, yeah.
16:11That's how you get a bunch of social media chefs excited.
16:13All you gotta do is get our phones out.
16:15Get an egg.
16:16The glamour shot.
16:17The egg is spot on.
16:20Great job.
16:21Bobby, I'll be honest, I thought this was the most difficult grab.
16:23It's really good.
16:24And then getting a bun beyond with a poached egg just gives it that coat of arms.
16:27Thank you, chef.
16:29This is a salmon arancini by Elena.
16:33Sadly no sauce.
16:35Please like it.
16:36Just like it.
16:36Just take one taste and please just tell me it's okay.
16:40Arancini, one of my favorite foods.
16:42You know, listen, I think it needs some sauce.
16:44Yeah.
16:44It's a shame it's dry.
16:46I'm glad you utilized the skin to give it, you know, personality.
16:52Right.
16:52Richard, Naish, and I need a very serious moment.
16:55It's okay, girl.
16:57Here's the basement.
16:58It's not too old.
16:59You ain't told me what I think of that.
17:01Got the mishaps.
17:02Why would you do an omelette with no nonstick pan?
17:04Chalk it up to nerves, maybe?
17:05And that arancini.
17:06Poor execution.
17:07These are tough conditions.
17:11Okay.
17:13One of you are remaining down here.
17:15The first three individuals that have earned their way into the middle level.
17:21Jeff, Bobby, and Becca.
17:25Well done.
17:25Good job.
17:26Congratulations.
17:27Head into the elevator.
17:30Oh, my God.
17:34The next three, Meg, Jake, and Misty.
17:41Congratulations.
17:43Oh, my God.
17:44That was amazing.
17:45I'm just glad to be out of the basement.
17:47Whoo!
17:50Keith and Elena.
17:51Sadly, only one of you can enter into the elevator.
17:56And the other one, the journey ends now.
17:59The final person moving forward is...
18:06Keith.
18:08Congratulations.
18:09Make your way to the elevator.
18:11Elena, the concept of the dish got to the better of you tonight.
18:15Now, continue lighting us all up with the fun, family-inspired recipes that you cook beautifully.
18:23Good luck.
18:27Challenge one done.
18:32I'll never stop.
18:33This is my passion.
18:35At 53 years of age, you have to fail a lot.
18:38And so this is just another bump in the road.
18:40But, boy, was this a glorious bump in the road.
18:47Here we go.
18:49Good luck.
18:51Ooh!
18:52Look at that.
18:53So much nicer.
18:55All right, listen.
18:56A proper industrial kitchen.
18:58Everything that you need and nothing more.
19:00What a game-changer.
19:02This is my home kitchen right here.
19:03Feels like shopping.
19:04I feel so at home on this level.
19:06Way better to be in that basement.
19:07I never want to go to the basement again.
19:11Now, as social media chefs, it's all about followers and likes and emojis.
19:17So, listen.
19:18You'll have 20 minutes to create an eye-catching viral dish.
19:22No pressure.
19:24I don't know what the secret ingredient is to going viral.
19:27Line up on the wall.
19:28I just know that if it's not gonna look good, people are gonna keep scrolling.
19:31Here we go.
19:32When the light goes green, we're off.
19:36Here it comes.
19:37Whew!
19:37Create a viral, visually stunning, and delicious dish.
19:43Go!
19:44Oh, my God!
19:46All right.
19:46Let's get there, okay?
19:47I see that steak, and then there's somebody else's fingers there, but I don't know who they
19:51are, but I'm not letting go.
19:52Our fingers are just mashing it so much.
19:55I don't think that I want that anymore.
19:58Like, you can have it.
19:59So I grab the snapper instead.
20:01Definitely not my first pick.
20:03I see beet powder.
20:04I see purple cauliflower.
20:05I see these chicken tenders.
20:08Like, nobody is getting my chicken tenders right now.
20:10You can grab it.
20:11It's yours.
20:12Whoo!
20:14Let's go, social media chefs.
20:16What the ?
20:17Your 20 minutes starts now.
20:19The chance of making a viral sensation in 20 minutes is bloody hard.
20:22Usually going for millions of likes.
20:24Today they have to go for three solid legs.
20:26Chicken in a pocket?
20:27Like...
20:28Oh, no!
20:28Where's the rest of my chicken?
20:30Is it in one of those pockets?
20:31I think it fell out when I jumped.
20:33I jumped up, and I bumped on something, and everything kind of flew.
20:37Oh, man, dude.
20:38They fell in the basement.
20:39They fell down here.
20:41I've lost about 75 or more percent of my dish.
20:45You got one chicken tender.
20:46How do you make a viral dish with no ingredients?
20:54Oh, man, dude.
20:56They fell in the basement.
20:57What are we thinking about how to make that viral?
20:59Yo, I think I'm gonna do something like a schnitzel and then like a schnitzel tender.
21:04So you're gonna pound it out to try and make it one piece?
21:06Yes, sir.
21:07I am not feeling great about this, but I'm not gonna let that sink in.
21:10I'm gonna mallet this out.
21:11I'm gonna bread it and turn it into a schnitzel.
21:13Basically like fried chicken.
21:15And what makes sense to me with a schnitzel is more German food like a schnitzel.
21:19It's like a type of pasta dumpling.
21:20I gotta deliver this.
21:22Get going on it, okay?
21:23Thank you, chef.
21:24Jake?
21:25Yes, sir.
21:25How are we doing?
21:26Doing amazing.
21:27We're going back home.
21:28My mom is from Israel and I grew up eating a lot of Mediterranean flavors,
21:31so we're gonna spice this lamb real nice.
21:34Being a child actor obviously had its pros and cons.
21:37I played Adam Sandler's older son in Grown Ups 1 and Grown Ups 2.
21:40Then when I got older, I had a really hard time getting work.
21:44There weren't any auditions to be had.
21:46Um, and I was in need of a creative outlet.
21:48I was inspired by the cooking content that I was seeing on social media.
21:52And I wanted to see if I could do it.
21:57Just kind of snowballed from there.
21:58It's marrying the two.
22:00Entertainment and my passion for food and cooking.
22:03Chili Chris!
22:04It feels good to have found that confidence after so much time.
22:08How are you gonna make it visually stunning?
22:11Do some zucchini medallions and then fry this eggplant.
22:13I like it. Go, go, go.
22:15Eight minutes down.
22:16Come on.
22:17Whip, baby.
22:18Let's get my bacon cooking.
22:20Misty, the steak, get that cooking in a couple of minutes, right?
22:23Because you want to cook and you want it to rest.
22:25Yes, chef.
22:26I have had individual dishes that have had over a hundred million views.
22:30Steak is always something that would go viral more often.
22:33And I know I know how to cook steak.
22:35All right, Jeff, I'm gonna actually be making some bacon-wrapped shrimp
22:38on top of noodles that I'm gonna fry.
22:41You're gonna blow people's minds when you fry those rice noodles
22:43and you get all of that texture.
22:44So smart.
22:45I can see people actually making this at home.
22:47It looks like a viral sensation.
22:48I'm gonna do some.
22:49Mm-hmm.
22:52Get you some more.
22:54Videos where you don't talk and you make sounds.
22:57We started our channel eating as many crunchy things as possible.
23:02And it got to the point where we're like, why don't we cook some of this stuff?
23:08Ever since I was young, the one thing I was sure about was I wanted to be a father.
23:12I want the kids to look up to me and be like, you know,
23:15he's done what he's done for the family, but he's also cool, but funny.
23:20My dad's the next level chef.
23:22Who's Gordon Ramsay?
23:26Halfway done, everyone. Halfway done.
23:29Keith, you're almost too calm for me.
23:31I'm gonna make my pork sirloin.
23:33I wanna cream up some rice.
23:35Pork and rice.
23:35Yes.
23:36Pork and rice.
23:36We don't have to complicate it, okay?
23:39You're good.
23:40You're dancing.
23:40You're smiling.
23:41That's a good sign.
23:42Okay, Becca, where's the color gonna come from?
23:44The beets and the red peppers that are roasting in the oven right now.
23:47Okay.
23:47You're gonna use the fusilli?
23:48Yes.
23:48You're cooking a fusilli?
23:49Yeah, so I'm gonna do a pasta.
23:50Okay.
23:51And then I have...
23:52Richard Blaze is like a golden retriever.
23:54He just like gives off good energy.
23:55Okay, I like how you scored the fish, Becca.
23:59He was like, what are you doing?
24:00I was like, uh, pasta.
24:03Right, right.
24:03You know, a fresh color.
24:04Yeah, exactly.
24:05No, exactly.
24:06It's like an instant color.
24:06Make it really bright, yeah.
24:07Sounds good.
24:09I can't talk to you right now.
24:10The snapper can come out.
24:11You wanna wilt the bok choy just a little bit.
24:15Ah, that's a lot.
24:16Meg, what do we got going on over here?
24:18I like the visual there.
24:19I'm gonna do a turmeric fish and coconut milk.
24:21Are you like a health food chef or something like that?
24:23Okay, that's what it is.
24:24It's good.
24:25Anti-inflammatory.
24:26You're not gonna be worried about inflammation if you don't make it to the top, okay?
24:28Okay, I love that.
24:31Action!
24:32Hi, and welcome to my kitchen.
24:34I'm not always creating healthy recipes.
24:36I have something for everybody.
24:38This is what a typical morning looks like for us in the van on a weekend.
24:42I love nature.
24:44That's why I live in the van out west in the winters, because I need sunshine and warm.
24:48We do about five months on the road.
24:51My kitchen is bare minimum.
24:53But there's something magical about cooking in the van.
24:56I mean, we would park at the beach in San Diego and open up the back doors, and I'm cooking
25:00dinner while the waves are coming up.
25:03Good.
25:03Good job.
25:05Tightly with you.
25:05Yeah?
25:06We don't have room.
25:10We're gonna wipe this off.
25:12Time check!
25:12Six and a half minutes left.
25:14Okay, should I get that steak on?
25:16Yes!
25:17Okay, listen, you eat with your eyes first.
25:19Keep the colors going.
25:20You're kidding me over here, dude.
25:22That's viral, dude.
25:23That's viral right there.
25:25It's not hot enough for me.
25:26Can you hear it?
25:27No, not yet.
25:27Okay, so wait.
25:28Not yet.
25:29Get the meat on already.
25:31Four minutes left.
25:32So you should be thinking about what this plate's gonna look like.
25:34It looks like a tornado came through there, Jake.
25:36I know, I know.
25:37Is it a delicious tornado, I hope?
25:39Absolutely.
25:40The most delicious tornado you ever tried.
25:43Misty, the pan is hot, right?
25:45Yep, yep.
25:46It's got a good sear on it.
25:47I almost started to fire there.
25:48Look, there's not enough heat in that pan there with Misty.
25:50That steak's gonna go gray.
25:51Poor fat.
25:53It's rare.
25:54It's rare.
25:54Too rare.
25:55Oh, God, that's raw.
25:57Don't black out on me.
25:58We're gonna get through this.
25:59What's she doing, Misty?
26:00Fit off more than I can shoot here.
26:06Two minutes left.
26:07It's time to plate.
26:08Yes, Chef.
26:09Do you need another plate?
26:11Uh, no, I got it.
26:12It's all right.
26:12That's not beautiful.
26:13I know.
26:14It's not beautiful.
26:14What is that?
26:15Looks like a cow pat.
26:17How about when a mentor says, do you need something?
26:19It usually means yes.
26:20Absolutely.
26:21Okay?
26:22One viral portion.
26:23Keep the colors going.
26:24Five.
26:26Four.
26:27Three.
26:28Two.
26:29One.
26:30Stop plating.
26:31Stop plating.
26:31Hands up.
26:32Oh, my God.
26:33Woo!
26:37Okay.
26:38Wow.
26:39Naisha, Gordon.
26:40Wow.
26:40Definitely some vibrant colors.
26:42Let's get that clear.
26:43Yeah, yes.
26:43It felt like I was in a viral moment.
26:45Yeah, I think Naisha and I were going viral in the green room.
26:49Screaming with these colors.
26:50Big moments.
26:51Okay, we're going to start right here.
26:52This is the bacon-wrapped shrimp on fried rice noodles.
26:56And this is cooked by Jeff.
26:58This is a viral dish.
27:00This is getting me to the top.
27:02I love the idea of the noodles, by the way.
27:04Creative.
27:05It does look a little bit weird.
27:07It's like sort of shrimp hanging on the end of a mock bucket.
27:11However, shrimp are delicious.
27:13Smart move.
27:13Protect them in the bacon.
27:15It's fun.
27:16I can see this visually being really stunning across socials.
27:20It's a little odd to eat, but it's a great bar snack.
27:23So up next, we have Meg's Haddock Curry Coconut Sauce
27:26with some crushed purple cauliflower.
27:31The coconut flavor that's coming through very vividly
27:34and pairs really nice with white fish.
27:37Haddock's delicious.
27:38Definitely viral.
27:39Vibrant colors.
27:40Really smart.
27:40Well done.
27:41Thanks.
27:42So up next, we have Misty's Top Round Steak
27:45and a cauliflower beet puree.
27:49Visually, it does look a little bit weird.
27:51I just think it does need more color.
27:53It's an abrasive cut, so it can take a really nice sear
27:56and just let it rest.
27:57Puree's really grainy.
27:59Making purees, it's about how you're chopping that vegetable down,
28:01not too large.
28:04So next up is a red snapper cooked by Becca,
28:07and it is beetroot fusilli.
28:08Yeah, that's bright.
28:11Snapper's delicious.
28:12Really good.
28:13And that bright Barbie doll pasta, well done.
28:17Next up is going to be pork loin with fried potatoes
28:21and a creamy dirty rice cooked by Keith.
28:26I love the blackened seasoning on there.
28:29Using two starches, the potato and the rice.
28:31Kind of a bit confusing, but pork cooked really nicely.
28:34I really hope this dish gets me to the next level,
28:36because I do want to experience that Top Kitchen
28:38and go cook with Auntie Nyesha.
28:42All right, so next up we have Jake with Mediterranean ground lamb rice.
28:49There's a really good flavor on that lamb, but sadly the eggplant is undercooked.
28:53When you're up against it with time like that, slice them thinner.
28:57A lot of great ingredients.
28:58Visually it's all over the place.
28:59I would have liked to plate it a little bit better for sure.
29:02I'm just hoping that it's not the worst dish.
29:05Okay, finally, we have a chicken tender schnitzel with spatzel.
29:10Chicken tender schnitzel spatzel.
29:11Yeah, say that three times.
29:13Chicken schnitzel spatzel, chicken tender schnitzel.
29:19Honestly, I thought you were pretty screwed when you dropped 75% of your protein of the dish.
29:26But you created some beautiful moments in this dish.
29:29This is super creative, Bobby.
29:31The texture on the chicken, delicious.
29:32Watching you from the green room, it's almost hard to believe you're not a professional chef.
29:36We have a fair amount to talk about for sure.
29:39We'll rally back in a second, okay?
29:41Definitely vile content.
29:43Right, vibrant.
29:44Stunning.
29:44It's like a rainbow.
29:45But some of the flavor profiles actually don't make sense to me.
29:48The top round, some strange colors go on there.
29:51Strange colors, and then the presentation.
29:53A very elementary level of presentation.
29:55I ran out of time.
29:56I always focus the other day.
29:57The lamb.
29:58Some really good ingredients there.
30:00But the eggplant is way undercooked.
30:02And then the plating really almost makes no sense.
30:04It's just confusing to me.
30:05It's chemistry.
30:07Guys, gather around, please.
30:10The first two people who've earned their way to the top level
30:14are Meg and Bobby.
30:17Congratulations, Meg and Bobby.
30:19That's a Cinderella story.
30:21I lost everything I had and somehow ended up in the top two.
30:24The chicken Cinderella story.
30:28The next three people who are moving to the top level are Jeff.
30:35Becca.
30:37Keith.
30:40Hallelujah.
30:40Well done.
30:41Join your colleagues in the elevator.
30:42Good job.
30:43Well done.
30:45Jake, Misty.
30:46That means one of you will not be joining us on the top level.
30:51You both struggled a little bit.
30:52Having to cook with the visual in mind first is really, really tough.
30:56The last person who's moving to the top floor is...
31:09Jake, Misty.
31:10The last person who's moving to the top floor is...
31:16Misty.
31:21Congratulations, Misty.
31:22You can join your colleagues in the elevator.
31:25Jake, some of the flavors got away from you.
31:27The eggplant's not cooked, but there's a great dish in here
31:29and I know that you're a really, really incredibly talented cook.
31:32Listen, keep that head up.
31:33I'll wait.
31:35Being a part of this has been amazing.
31:36It's not the first no I've gotten and it's not the last.
31:39You ready?
31:40Yeah.
31:40Congratulations.
31:41That's not going to get easier.
31:42One door closes, another opens.
31:46Okay, here we go.
31:47Final cook.
31:47Top level, baby.
31:49You earned it.
31:50Good luck.
31:51Wow.
31:52Get in there.
31:53Check it out.
31:54Look around.
31:56Harder than harder than harder than harder than harder.
32:01It's like you stepped into a piece of heaven.
32:06For your final challenge, prove that you belong in this competition
32:09by creating a next level dish.
32:12Woo.
32:12Got it.
32:13Okay.
32:14Show Gordon, Richard, and myself why we want you on our teams.
32:18Let's go.
32:18Line up.
32:18Let's go.
32:19We're this close to making it to the top 15, so the pressure is on.
32:24Breathe.
32:27Here we come.
32:27Earn your way into the draft.
32:29Here we come, guys.
32:30Here we come.
32:31Go.
32:31Go.
32:32Go.
32:33Go.
32:33Go.
32:33Go.
32:34Go.
32:34Go.
32:35Go.
32:36I got to the platform.
32:37I felt my legs start to just do, do, do, do, do, do, do.
32:39I said, no, don't do this.
32:40I ain't even grabbed a protein yet, but I'm still grabbing.
32:44I'm focusing on two things.
32:45The throb and my picks.
32:4715 seconds, guys.
32:49I'm gonna cry.
32:50This is such an intense grab.
32:51I mean, you got the best ingredients, anything and everything.
32:54So grab that really thick cut of chicken breast.
32:57Blue cheese.
32:58Go.
32:59Go.
32:59Grab ingredients.
32:59Get back to your station.
33:00Organize yourself.
33:01Organize your thoughts.
33:04Keith, you good?
33:05No.
33:06What happened?
33:07I think I pulled something.
33:08Should I call for a medic?
33:09Honestly.
33:10Should I call a medic?
33:11No, I'm straight.
33:12I'm straight, chef.
33:13Be smart.
33:14My leg may be hurting, but no matter what, I'm not throwing the towel in.
33:17I'm not giving up on this competition.
33:1920 minutes starts right now.
33:20Let's go, let's go.
33:22Let's go.
33:22We are watching every move you make.
33:25Who'd you like in the basement?
33:26Bobby Shined in the basement, big time.
33:28We're not doing late seasoning today, guys.
33:30What'd you grab, Bobby?
33:32So I grabbed the ribeye.
33:33Incredible.
33:34Get it hot, get it going.
33:36The butter in this bitch, it's big flavors.
33:42Misty, how do you feel?
33:43I got swordfish.
33:43I'm comfortable cooking swordfish.
33:45Are you nervous?
33:46Yes.
33:47Take a breath.
33:47But I have some beautiful tomatoes and some garlic.
33:50What do you think about a citrus Dijon cream sauce?
33:53I think citrus and swordfish is a great pairing.
33:55I think Dijon cream starts to not make sense for me.
33:59Citrus Dijon cream sauce.
34:02What is she thinking?
34:03She's in trouble.
34:03Keep going, Misty.
34:04You got this.
34:05Citrus and butter and cream.
34:08All right, guys.
34:09You're four minutes down, okay?
34:10Yes, chef.
34:11Think about getting your proteins on.
34:14You got this, Keith.
34:15Keith, where are you taking us?
34:17Classic steakhouse.
34:18Got your New York strip here.
34:19Yep.
34:19With your asparagus and some garlic mashed potatoes.
34:22Okay.
34:22You got salt in this water?
34:24Salt in the water.
34:25Every opportunity is an opportunity for flavor.
34:28Relax your shoulders, right?
34:29Let it flow.
34:31Relax your shoulders?
34:32It's a yoga class.
34:34Lots of butter.
34:35Lots of butter.
34:37Meg.
34:38What's up?
34:38Wait, you tell me.
34:39What'd you grab?
34:40I grabbed cod, some morel mushrooms.
34:43Smart.
34:43Some thyme.
34:44I forage morels at home, so I'm pretty familiar with the ingredients.
34:48Amazing.
34:48Yes.
34:48Wow.
34:49Good.
34:50Meg's on the air.
34:50Oh, okay.
34:52Slow and slow, baby.
34:56How are we feeling, Becca?
34:57What protein did you grab?
34:59The scallop.
34:59Nice.
35:00So are you building a sauce with this?
35:02I'm going to do a poison sriracha type glaze.
35:05It sounds incredible.
35:06Sort of Asian root?
35:07Exactly.
35:09Asian influence is like ingrained in me.
35:12I put soy sauce in pretty much everything.
35:14So if soy sauce is not on the platform, we might have an issue.
35:17This is going to help our chicken nuggets get really nice and crunchy.
35:20Crispy?
35:21Crunchy?
35:21I run Bites with Bex on TikTok, and I also am a full-time luxury travel planner.
35:27And when I go to different countries, I try to take cooking classes, and that really
35:32helps inspire some dishes for my social media.
35:35I just want a little bit of Dijon.
35:36My little bit looks like a lot of it.
35:38I've never been to culinary school, but social media will be sure to grade you.
35:42It takes a lot of balls to be a social media chef.
35:44All of those comments take it to heart sometimes.
35:49Come on, Becca.
35:51What'd you grab, Jeff?
35:53I'm doing a...
35:55Actually, I've got to go check on my chicken right now.
35:57I'm going to be doing a...
35:57Take on the chicken katsu that's going to be sitting on top of some broccolini, bok choy.
36:02Chicken katsu?
36:02Yes.
36:03So you pounded out the chicken as a katsu?
36:05I did not, actually.
36:06I kind of wanted it to be a thicker, whole, kind of a meatier piece.
36:09Well, think about that.
36:10Generally, katsu, you're going to pound out.
36:12You don't fry a chicken breast.
36:13Not just whole like that.
36:15I don't think he did anything to manipulate it.
36:16Just think about that, chicken.
36:21Watch out, watch out.
36:22Halfway down, guys.
36:24Ten minutes down.
36:25Yes, Chef.
36:26Yes, Chef.
36:27Perfect.
36:28Keith, you good, buddy?
36:29Yes, ma'am!
36:31Where are your potatoes, Keith?
36:32Right here, mashed up.
36:34How are you mashing them?
36:35Where am I, Swan?
36:36There's so many great tools here, Chef.
36:38You are right.
36:38Grab a food mill.
36:39I'm so...
36:40Don't rush it, right?
36:41Yes, yes, yes.
36:42Five minutes left, okay?
36:44Yes, Chef.
36:45Remember, that's five minutes to get yourself into the draft.
36:49Come on.
36:50Keep it simple, students.
36:52Keep these potatoes.
36:54Careful with that glaze.
36:55You don't want it to burn, right?
36:56Right.
36:56So the scallops are just about done.
36:58Nice ceiling, fellas.
36:59Oh, yeah.
36:59All right, guys, two minutes left.
37:01Start plating.
37:02You got this, Keith.
37:03Beautiful next-level plates.
37:06Think about portion size.
37:08Think about finesse.
37:09I am sweating.
37:12Careful, careful.
37:1320 seconds.
37:14Yes, Chef.
37:15Bobby's going to have to go.
37:15Bobby's going to have to hurry up.
37:17Yeah.
37:17Get the food on the plate right now.
37:18Five, four, three, two.
37:22Bobby, Bobby, Bobby.
37:23Hands up, hands up, hands up.
37:25Oh, my God.
37:29Oh, my God.
37:35Shall we taste?
37:37Mm-hmm.
37:37We are going to start with Meg's seared cod, as well as roasted purple potatoes.
37:42The moment the judges are chewing your food is, like, the scariest thing ever.
37:47They're all just, like, you know, making them.
37:50Mm.
37:51You can't tell if it's good or bad.
37:53Cod's cooked beautifully, but the dish is not breathing.
37:56It needs to go on a much bigger plate.
37:59Good thing is it tastes better than it looks.
38:03Next up, we have a seared ribeye with braised fennel and spinach.
38:06This dish is cooked by Bobby.
38:11Ribeye is cooked beautifully.
38:12It's a really bright sauce against a fatty, rich ribeye.
38:16I think it's a really great choice.
38:18Next up, we have Jeff.
38:21This is a airline chicken breast, roasted asparagus, broccolini with glazed carrots.
38:26It's a very simple dish, especially just cooking a whole breast like that.
38:30I personally expect more than just dumped in a fryer.
38:34Next dish is a seared swordfish.
38:36This is created by Misty with a citrus sauce, roasted tomato.
38:45Might not be super stunning to the eye, but flavour is delicious.
38:50Just be careful of that combination between the cream and the tomatoes, and it's good.
38:53But I'm a mentor, right?
38:54I want better.
38:55I don't settle for good.
38:57Next up, we have New York strip with mashed potato and roasted asparagus, cooked by Keith.
39:03Steak seasoned beautifully.
39:05A little bit too rare in the centre.
39:06This is slightly under.
39:08Potatoes a little lumpy.
39:08I'm okay with that.
39:09It's a rustic dish.
39:10They're under-seasoned as well.
39:12Lastly, we have Becca.
39:14Right.
39:14This is a hoisin glazed scallop with mushrooms and roasted asparagus.
39:23I'm a bit of a stickler when it comes to cooking these things.
39:26I say it beautifully.
39:26I love the hoisin glazed.
39:29Nice job.
39:30I am going to have on my gravestone, scallops cooked perfectly, Chef Franzi.
39:36Guys, please.
39:37I'm going to take a minute.
39:42Yeah, this study for us is who can we mentor?
39:46Who's listening?
39:46Would you really come up with this amazing kitchen and throw a chicken breast in a fryer?
39:50I think he's coachable.
39:52Listen, I heard you talk to Keith, but he really, really was starving for sauce.
39:56I mean, he put that meat in a cold pan.
39:58Scary.
39:59Saltfish.
40:00Bizarre.
40:00I was surprised.
40:01Garbage with the tomatoes.
40:02Yeah, visually, it's from another planet.
40:05Guys, gather around, please.
40:08Before we reveal our decision, I want to show you what you're fighting for.
40:18Oh.
40:22Oh.
40:26The first person who has earned their place in the draft.
40:33is Becca.
40:37The next person who has earned their spot onto one of our teams is Bobby.
40:45Bobby, Bobby, Bobby.
40:47The third person moving onto the draft is Meg.
40:54Wow.
40:56The fourth social media chef that will become a member of one of our teams is Jeff.
41:04Nice work, Jeff.
41:06That leaves two and only one spot left.
41:09The last person who has earned their way into the draft is...
41:19Misty.
41:20Good job.
41:22Congratulations, Misty.
41:23Excellent job.
41:25Good job.
41:26Good job, guys.
41:27Good job.
41:28Keith, you battled up here.
41:29Oh, yeah.
41:30Right?
41:30Yes.
41:31Take that back to Watts.
41:33For sure.
41:33I am so proud of myself.
41:36I can come from each side of Watts all the way to Next Level Chef.
41:41Anything is possible.
41:43Farewell, gang.
41:44Much love and respect for everyone.
41:47It's going to be great.
41:48Take care, everybody.
41:48Come on.
41:52Take care of yourself.
41:55Well done.
41:56You are in the draft.
41:58Now, grab those unique chef jackets, and we'll see you soon.
42:02Well done.
42:03Well done, well done, well done.
42:04Come on.
42:04Good job.
42:05Studying these auditions is exciting, because propelling talent has been the foundation in
42:10my career, and I'm back to win.
42:12Good job, guys.
42:13Congrats.
42:14I'm scoping out a few chefs.
42:16Amazing.
42:17I'm coming forward to you, Gordon Ramsey, and Richard Blaze, you better watch out.
42:21Congrats.
42:21Congrats.
42:22I got my eye on a couple people, but this year, I'm a wild animal in a corner.
42:25You guys, thank you so much.
42:27I'm shaking.
42:29Amazing.
42:30Gordon and Nyesha should be concerned, because, like, I'm up against it.
42:33I have to win this year.
42:35I'm shutting my phone.
42:35I want to take a picture.
42:36I know.
42:38Help me.
42:39Next time on Next Level Shack.
42:41Home cooks, head the elevator.
42:43Here we go.
42:45My grandma has this.
42:46I get this through.
42:48This kitchen sucks.
42:49What's your date of birth?
42:502004.
42:51It was like you're meeting God.
42:52Visualize the dish.
42:53Come on.
42:54The stakes are so high.
42:55Come on.
42:56Take the f*** out.
42:57It's raw.
42:58Watch out.
42:59Medic.
43:00Medic.
43:00I wrote a cookbook on cast iron.
43:02I've got a copy of that cookbook.
43:03Shut up.
43:05Let's go.
43:07Sounds incredible.
43:08Oh, my God.
43:09I think I may have peed a little.
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