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00:01Previously on Next Level Chef.
00:03Home Chef.
00:04Oh, oh, oh.
00:05Oh, medic.
00:06The objective is to get yourself to the next level.
00:08Go, let's go.
00:09We're off.
00:09Let's go.
00:10I just see a fireball.
00:12I said get the pan hot.
00:13Don't burn the kitchen down.
00:14Let's go, home cooks.
00:15Michelin star kitchen.
00:17The five best home chefs standing right here.
00:20Well done, well done, well done.
00:21And tonight, your professionals now want to see it.
00:24It's bitten.
00:25Our standards are high.
00:26What did I come here for to win?
00:28Behind closed doors, I'm like, you.
00:29Is that legal?
00:31What?
00:32From quick knife skills.
00:33I need something to get it.
00:34Not a lot of time.
00:35Do you know where the lighter is?
00:37I'm your mentor, not your bitch.
00:39Fight your way back.
00:40You didn't come this far to only come this far, girl.
00:42Oh, no.
00:42The final individual joining the draft is.
01:00Oh, God.
01:02That's kind of scary.
01:04Wow.
01:05Wow.
01:06Look at this place.
01:07Woo child, the ghetto, the ghetto.
01:10What am I supposed to do with this?
01:14The ghetto.
01:15It's bitten.
01:17Are there animals in here?
01:18Because I ain't got time for wildlife.
01:20Oh, that's pretty good.
01:21That's like very even cooking.
01:23As a pro chef, this is not what you're used to.
01:25The basement is night and day difference from any kitchen I've ever cooked in before.
01:29The only thing that's missing is that eerie music that's like.
01:36Wait, what happened?
01:37This was my station.
01:38Brandon, you gotta go, baby.
01:39You gotta go.
01:40Sorry.
01:40Love you, bye.
01:41Yeah, I cleaned this.
01:42You gotta go.
01:43Love you, bye.
01:44Well, yeah, we were all kind of good.
01:46Why don't we all just get along, take a deep breath?
01:48I mean, it doesn't really matter to me.
01:50Okay.
01:51Sit and go.
01:52I don't really want to be the bull in the china shop, but everything's on the line right
01:55now.
01:55It's $250,000.
01:57It's a one-year mentorship with some of the coolest people on the planet.
02:01What did I come here for to win?
02:03Behind closed doors, I'm like, you, but you can have the station.
02:07I have no problem being the bigger man.
02:09I mean, I kind of have no choice.
02:14I hear something.
02:15Uh-oh.
02:16I hear somebody coming.
02:18Pro chefs.
02:22Line up over here.
02:24Okay, I get it.
02:25Listen, there are hot dog stands in New York that have more equipment and are better outfitted
02:29than this basement.
02:31Seven of you are gonna cook your way out of this basement.
02:34You'll move to the middle level.
02:35That means for one of you, your audition is gonna start and end right here in the basement.
02:41From the middle kitchen, only six will move to the top level.
02:44And on the top level, only five of you will make it onto one of our teams.
02:49Auditions are a whole other game.
02:51I need to prove myself.
02:53It's now or never.
02:54Do or die.
02:55We're all pros in this kitchen.
02:57And anyone who's worked in a restaurant knows that staff meal is a time-honored tradition.
03:04We all sit down before service, we dine together, but we all know that staff meal is super important.
03:11One of my favorite stories is having to cook staff meal and only having veal stock to use.
03:17I would turn that into a delicious pasta dish.
03:20And that's exactly what your first challenge is today.
03:24Okay.
03:2420 minutes to transform some scraps and leftovers into a delicious, soulful, next-level staff meal.
03:33Are you here for it, chefs?
03:34Yeah!
03:35Line up right here on the rail, okay?
03:40All right, the platform is coming.
03:41Good luck, guys.
03:42Good luck.
03:43Time to go.
03:45Okay.
03:46Staff meal.
03:47Grab it, grab it.
03:48The first thing I see is the cod head.
03:50It's huge, it's intimidating, it looks great.
03:52I grab it, and immediately I feel the whole weight of the competition in my apron already.
03:56You have to grab a protein.
03:58Okay, okay.
03:59Just channeling that inner rage.
04:00Pretend it's a mosh pit and you're at a concert.
04:02First thing I grab is beef strips and then katsu curry powder.
04:06Who doesn't love a good curry?
04:0715 seconds.
04:08Hot Cheetos.
04:09Hot Cheetos, perfect.
04:10I can make a crust over that.
04:12This is definitely a college kid meal.
04:14Five seconds.
04:15Pork ribs, grab some corn, have some broccoli, have a slice of cheese and some sour cream.
04:20Cohesive but not cohesive.
04:21But we gonna make it make sense.
04:23Okay, grab it.
04:24If you can reach it, it's yours.
04:25Brandon, you got it?
04:26Got it.
04:26Yeah.
04:27Okay, you got that reach there.
04:28Spaghetti pasta.
04:3020 minutes starts right now.
04:32Ooh!
04:33Right up, right up, right up, right up, right up, right up.
04:34There's eight of you here.
04:36Only seven of you are heading upstairs, okay?
04:39Look at this bad bitch.
04:40Naisha and Gordon are watching every move.
04:42You want to impress us.
04:43You want to make it into that draft.
04:45Oh my god, the cots head.
04:47I'm not trying out for you.
04:48You're trying out for me, okay?
04:50Austin, what's up over here?
04:50Good.
04:51Just gonna take a piece of this, uh, can't waste my time with it.
04:53You get a mallet, so put the knife on it.
04:56Yup.
04:56All right.
04:57Make sense?
04:58Yeah.
04:58Okay, so you do that and knock it like that.
05:00Thank you, chef.
05:00Chef Richard Blaze is my superhero.
05:02I love that.
05:03His style of cooking and the way that he does things,
05:05whether I have to put a knife at risk or a cod head at risk,
05:08I'm gonna do what I have to do to impress Chef Blaze.
05:11One of those grabs that could be intimidating.
05:13Sure.
05:13But he's a professional chef.
05:14I think he's got most professional chef experience.
05:17I live in West Palm Beach, Florida, and I'm a prof-fresh-f-f-f-f-f-f- chef.
05:22I'm washing dishes as a teenager, and then the owner, he said,
05:25how would you feel about making salads tonight?
05:27I put that apron on, the ticket buzzes, and I put the knife in my hand.
05:30I'm like, holy , this feels good.
05:32And I never washed another dish again.
05:35I've been cooking for 15 years now.
05:37I worked in a lot of kitchens.
05:38You either crack or you turn into a diamond under pressure.
05:41Cooking one day, I see this girl walking through the kitchen.
05:44Four and a half years later, we're still married.
05:46To be in this competition, I had to make a choice.
05:49My boss told me that if you're gonna come here, we can't afford to lose you.
05:53So I'm getting let go from my job.
05:55I want to have a family, so I'm gonna risk everything.
05:59All the chips are on the table at this point.
06:01I got some sambal and some coconut milk.
06:03Yeah.
06:04So I'm gonna do like a little Indonesian-style fish stew.
06:07Keep going. Thank you.
06:09Nom, nom.
06:10Okay, so Ryan, you are moving with, dare I say, blazing speed.
06:14Okay, so what do we got going? Lamb scraps?
06:15I think I'm gonna do like Mexican-style, like bolognese in a way.
06:18Who's the coolest person you ever cooked for?
06:20I cooked for Barack Obama.
06:21I had the pleasure of cooking for Michelle Obama once.
06:23Is that right?
06:23Well, I cooked for them both.
06:24They both came down and thanked me for a great meal.
06:26So that was like a triumphant time in my career so far.
06:28So you're one Obama better than me, right?
06:30Yes, chef.
06:30All right, make this delicious, okay?
06:31Yes, chef.
06:32I won't let you down.
06:33Boom, boom, boom, boom, boom.
06:35Hey, man.
06:36Chef.
06:36Your seasoning like you've worked in a Michelin star kitchen or two or three?
06:39Only a few, yes, chef.
06:41She's got a fine dining background.
06:42What do we got?
06:43I'm gonna go with the tuna torsada.
06:45Not the best cut of tuna.
06:46You might have one of the worst protein grabs.
06:49Oh.
06:49How are you gonna cook the tuna?
06:50I wanna poach it.
06:52Oh, interesting.
06:54How are you gonna elevate it when it scraps like that?
06:56The pickled cabbage, the pickled red onion really brings out layers of flavor.
07:00Okay, got it.
07:02Five minutes down, that means there's 15 minutes left.
07:05Only 15 minutes left.
07:07Make sure we're doing the most important thing that a chef does, which is what?
07:10Clean.
07:11Season.
07:11Taste your food.
07:13Yes, chef.
07:14All right, Beatrice.
07:15Hello, Richard.
07:16Beatrice, I love it.
07:17What is up?
07:18You're bouncing around.
07:18What are we making?
07:19So I'm doing a breaded beef katsu on top of my beautiful curry cream sauce.
07:25I'm gonna add some of this in the crust.
07:27You're making a hot Cheeto crusted katsu curry.
07:30Yeah.
07:31That is a mouthful.
07:32It's gonna be a mouthful when you're eating it.
07:35You're not cooking like you're 18, Beatrice.
07:38No, I've been working in the industry for a very long time, Richard.
07:41How long?
07:42Five years.
07:43Is that legal?
07:44No, I don't know.
07:46I'm a kid, but I am well-versed in every single aspect of the culinary industry.
07:53I'm not here to just be like, this is me.
07:57Look, I can cook.
07:58Like, no.
07:58I'm here to be like, look at my food.
08:00This is good.
08:01I grew up with a single mother, and she owned a restaurant for a little bit.
08:05So when I was 13, I started working there, and then when I was 17, I started working in fine
08:10dining restaurants.
08:11This is in my blood, in my soul.
08:13I was born and raised for this competition.
08:17If you get through this, you're gonna be the youngest person to be on Next Level Chef in the history
08:21of the show.
08:21Damn right.
08:21Okay?
08:22Rich is now trying to poach her.
08:25Brandon, so you got chicken scraps.
08:27So I actually took the carcass and put it into this milk that I'm gonna make the polenta in.
08:32Okay, so it's like a pipa rod.
08:33It's like roasted chicken with a polenta and a little pepper salad.
08:36There you go.
08:36You're pretty tall, dude.
08:37Do you think that that's an advantage here?
08:38I definitely think it's an advantage.
08:40Truly?
08:40How tall are you?
08:41I'm 6'6".
08:42Oh, my God.
08:42That's three times the size of Richard Blaine's.
08:466'6".
08:47And you're from Chicago.
08:48I'm from Chicago.
08:48And you got this whole sort of, like, Jordan thing going on.
08:51Yeah, we have the same exact height, same arm length.
08:54I also have a celebrity physique.
08:57Mine's a little bit more Barney Rubble.
08:59Barney Rubble.
09:00Ashley?
09:01Yes, chef?
09:02How we doing?
09:02Good.
09:03I am going to do some deep fried pork scraps.
09:06Okay.
09:07Sweet potato mash, vegetable medley.
09:09Okay, a little southern cooking here?
09:10Yes, sir.
09:11I feel like I'm a Jersey Shore girl with a little sprinkle of Georgia peach.
09:17I can, like, tell you like it is and then smother you some chicken.
09:20Like, I mean, come on.
09:23The service I provide is private dining.
09:25I go to these people.
09:27Like, you drive up the hills.
09:28You're seeing all these mansions.
09:29You know, like, their houses are amazing.
09:31It's a cook's dream.
09:32I love my job.
09:34And, baby, this is my time to shine.
09:35I'm going to soak it up like a biscuit and some gravy.
09:38All right, the concern there is we want to make sure that those ribs get cooked, right?
09:41For sure, for sure, for sure.
09:42Make sure we can eat it, okay?
09:44Time, chef.
09:45Halfway through.
09:46Ten minutes down.
09:47Halfway down.
09:47Brandon, how are we doing?
09:48Yeah, real good, man.
09:49You're going to do tacos.
09:50That sounds like staff meal.
09:51We are working with broken hamburger patties.
09:53So how do you make this different and elevate it?
09:56Yeah, I'm going to have some pico de gallo and a little of fancy American cheese.
09:59Okay, so like a hamburger taco almost with the American cheese.
10:02Exactly, yeah.
10:02American cheese.
10:04The finest cheese.
10:06Ooh, yeah.
10:07Don't put that in.
10:09Ash, so you grabbed?
10:11I grabbed some of this steak.
10:12I'm going to do a breaded fried tomato and I'm going to do some hoisin sauce.
10:15Okay, so this is your type of food, a bunch of processed jars and like fried cuisine?
10:19No.
10:20Oh, I was going to say, okay.
10:21I cook really healthy food.
10:23Staff meal isn't always about health and wellness.
10:25It's about getting some delicious food done, right?
10:27Exactly.
10:27That's all I care about, chef.
10:29Just under seven minutes.
10:30Oh, my God.
10:31You're good.
10:32You're good.
10:33How you doing, Ashley?
10:34Um, my potatoes are burning.
10:37This is too high.
10:38I have never cooked ribs in 20 minutes before.
10:42There's a lot going on right now.
10:43I'm just jumping from pot to pot, doing what I can.
10:47Let's go.
10:47Let's go.
10:48You got it.
10:49Okay, there's a lot of running happening.
10:51I'm feeling overwhelmed.
10:52I'm hoping the basement does not break me.
10:56Ashley, you good?
10:57Oh, I need something to get it.
10:58I need something to get it.
10:59Where's my mitt?
10:59Where's my mitt?
11:00Not a lot of time left.
11:01Oh, .
11:05Ah, this is burning.
11:07Ashley, there's only four minutes left.
11:09Good.
11:10It's out of all.
11:11It's just a cut.
11:12The ribs are busted.
11:13You got it, girl.
11:14Keep going.
11:15You got it.
11:16Visualize your plates, okay?
11:17Wow.
11:18Wow, wow, wow.
11:20It's fishy.
11:21Trust me, every mistake you're making,
11:24Naisha, Gordon, and myself are on top of it.
11:26Yes.
11:27Who are you looking at?
11:29I'm not telling you that.
11:30No chance.
11:31No chance.
11:31Because you'll go behind me and pinch them for your team.
11:34You already know.
11:35No, you're worse than Blaze.
11:36Two minutes left.
11:37Woo!
11:38All right.
11:39Time to start plating.
11:40You don't want to be left down here.
11:41Ashley, please plate.
11:42Please plate.
11:43Wow, she's got to move.
11:44She's got to go.
11:45Very much so.
11:45Final touches right now.
11:47If you've got to garnish, now's the time to make it beautiful.
11:51Five, four, three, two, one.
11:55Hands up.
11:56Stop it.
11:57Woo!
11:58Good job, bro chefs.
11:59Woo!
12:00Guys, good job.
12:03All right.
12:03Impressive.
12:04Now you've got to make it count.
12:06Prove to Gordon, Naisha, and myself that you can be on one of our teams.
12:12Oh, boy.
12:13Come on down.
12:14Woo!
12:15All right.
12:17Uh, first of all, that was incredible.
12:20The energy, uh, was off the charts.
12:22I'm already sort of, like, scouting my team, just to be clear.
12:24Who are you looking at?
12:25I'm not revealing them.
12:27You always do.
12:28But you haven't won yet.
12:30We're due.
12:30Well, sorry, you're due.
12:31Not Naisha and I, sorry.
12:33Ooh!
12:35There's the constant just, oh, just going at me if I'm Gordon.
12:39Richard Blaze hasn't won.
12:40Richard Blaze hasn't won.
12:42Nice guys finished last.
12:43I have to win.
12:44You ready to eat?
12:45Yeah, absolutely.
12:45Fire away.
12:46Who's first?
12:47It's a Cheeto-crusted katsu curry.
12:50Beatrice, uh, an 18-year-old making Cheeto-crusted anything seems like it's on brand.
12:55Girl, I gotta say, I saw those Flaming Hot Cheetos and I was hoping someone would grab
13:00them.
13:00Literally my favorite snack.
13:01Yes.
13:02Uh, way to think outside of the parameters.
13:05Delicious, um, quintessential basement cooking.
13:07Elevated.
13:08Yeah, I love this.
13:09Creative.
13:10Pretty good.
13:10Next up, this is hoisin-glazed beef strips with fried tomato.
13:15Cooked by Ash.
13:18That beef's delicious.
13:19It's tender, it's sweet, it's everything you want.
13:22Um, it's hard to believe it's from scraps.
13:24I do love the fact that you use the power of the jar, right?
13:28Some of those jars that are on the platform have a lot of flavor.
13:31Next up, lamb bolognese by Ryan.
13:37Um, lamb's delicious, seasoned beautifully, uh, fragrant.
13:40Moving along, tuna scrap taco from Iman.
13:44How is that tuna cooked?
13:46Poached.
13:48When you poach it, it really emphasizes that fishiness.
13:51So to me, I would have loved to see it cooked a different way.
13:53I see where you're sort of going with these flavors.
13:55I think the pickle is actually the most successful part of this dish.
13:59Next dish was cooked by Brandon.
14:01A roasted chicken carcass with a cheesy polenta.
14:04I love the vibrancy and the boldness and the colors before I even get into tasting this dish.
14:09I've been to restaurants where sort of these bits and pieces of the chicken get thrown in the trash.
14:14So to be able to transform that into a meal that doesn't quite even feel like staff meal,
14:18feels like a menu dish, is pretty impressive.
14:23Next up over here, we have a crispy pork rib with a spicy cream sauce by Ashley.
14:32Excuse me.
14:35Um, so sadly, a little dry.
14:3820 minutes to make a pork rib tender.
14:40Those things need some sort of tenderizing time.
14:45When he'd start choking and coughing, I was like,
14:47oh, Lord, don't kill this man on screen.
14:49Yeah, sorry, Gordon.
14:51Next up, broken hamburger taco.
14:54This is cooked by Brendan.
14:55Seasoned beautifully.
14:56It's got the heat, the acidity, tastes way better than it looks.
14:59Wow, yeah.
15:00To me, this is like very, very staff meal.
15:03I'm gonna have an extra taco before I get back to service.
15:07Last we have Indonesian cod head curry.
15:11This was cooked by Austin.
15:14Delicious.
15:15Absolutely delicious.
15:17Yeah, in one of my restaurants, I'm eating this for staff meal,
15:19and I'm gonna ask, who cooked this?
15:20And then I'm gonna say, hey, we want to put this on the menu.
15:22Thank you, Sean.
15:23Oh, yeah.
15:24You did that.
15:26Okay, guys, chat amongst yourselves.
15:27We got a few things we got to work out, okay?
15:30Don't smell.
15:30Yeah.
15:31What about those chicken wings?
15:32Season's on point, right?
15:34Sounds gorgeous.
15:35And sadly, one's not moving up.
15:37The tuna for me...
15:38Yeah.
15:38...did not work.
15:40I thought the ribs were gonna be one of the standout dishes.
15:42No, it was not the way that you're gonna cook a rib.
15:45Are we all in agreement?
15:46Yes.
15:47Oh, yeah, yeah.
15:48Right, guys, line up, please.
15:50Yeah, so listen.
15:51We have come to an agreement.
15:54The first three people that have earned their way to the middle level are...
16:01Austin.
16:04Ash.
16:06And Brandon.
16:07Head on over to the elevator.
16:12Oh, gosh.
16:13I made it.
16:14Thank you, Sean.
16:16Okay, so the next three people moving up are...
16:20Ryan.
16:20Thank you, Chef.
16:21Brennan.
16:22Thank you, Chef.
16:24And Beatrice.
16:25Thank you, Chef.
16:26Head on over to the elevator.
16:28Join your colleagues.
16:29Thank you, Chef, so much.
16:30I appreciate it.
16:30Thank you, Chef.
16:32Slim.
16:33Aman, Ashley, only one of you can move up to the next level.
16:37Understood, Chef.
16:38The final person heading to the middle level is...
16:54Aman.
16:55Thank you, Chef.
16:57You can join the others in the elevator.
16:59Good job.
17:03Ashley, this is tough.
17:05It's clear that you're a talented chef.
17:07You just ran into the fact that there were a lot of talented dishes today.
17:10Yeah.
17:10I mean, this is just an honor for me.
17:13And I just hopped out there with a dream to cook.
17:16It has everything to me, so I already feel like I won.
17:19Dreams take all forms.
17:20Yes.
17:21This is just the beginning of a long, great one.
17:23Good luck, Ashley.
17:25Okay, round two.
17:27We ready?
17:27Represent for the pros.
17:28I just feel so blessed to have this opportunity at all.
17:33Well done.
17:38All right, good luck, guys.
17:40Thank you, Chef.
17:40Grab, grab, grab.
17:42Good job.
17:43Oi.
17:43It's round two fight.
17:44Let's go.
17:45Yeah, I messed up, but I'm really a good cook.
17:47The middle kitchen is way more what I'm used to.
17:49Now I got to show you that I belong here, because I really want to get on a team,
17:52and I'm going to keep proving it every round.
17:55And as pro chefs, many of you know how hard it can be to keep the bottom line healthy
18:00in a restaurant, right?
18:02Yes, Chef.
18:02One way to do that is to add amazing high-end daily specials using low-cost ingredients.
18:10That's what's going to be your next challenge.
18:12You're going to have 20 minutes to create a next-level daily special that you would be
18:16proud of, one that any one of us mentors would put on our restaurant menus.
18:22And you know our standards are high.
18:24Very high.
18:25Yes.
18:25Please line up.
18:27All right, guys.
18:28Platform's on the move.
18:29Perfect daily special.
18:38Has anyone else turned on right now?
18:41No.
18:42Go!
18:43Let's go, guys.
18:44Grab a protein.
18:46I see tri-tip first.
18:48Nope.
18:48That's way too long.
18:50Muscles.
18:50Boom.
18:51That's like two seconds.
18:52I see a tri-tip.
18:54That's an easy grab.
18:5520 seconds, guys.
18:57Build around your protein.
18:58I love me some chicken thighs.
19:00There's 10 seconds, guys.
19:0210 seconds.
19:03And I grab the rice noodles.
19:04Basil.
19:05There's chili and shallots.
19:07I see some sauce, but I don't know what it is.
19:09Platform's still here.
19:12And it's red wine, so I'm not sure how I'm going to pair this with what I have.
19:17Oh, man.
19:18All right.
19:18Back to your station.
19:20Your 20-minute starts right now.
19:22Let's go.
19:22Let's go.
19:26He's got pretty quick knife skills right there.
19:28Ryan.
19:29Yes, Chef?
19:29Great job cooking your way out of the basement, young man.
19:32I appreciate it.
19:32What'd you grab?
19:33I have my trout here.
19:34I'm just going to pansear it skin side down.
19:36I have some vegetables here, so I'm going to kind of make like a succotash almost.
19:38And you always cook with this much swag, all the jewelry you got going, a little steez.
19:42Yeah, a little something like that.
19:43Is that your style?
19:43Yeah.
19:44She's seeing my swag I got going on here.
19:47Like, she sees that I'm like a little player in the kitchen.
19:50Good knife work.
19:52Thank you, Chef.
19:57Iman, what'd you grab?
19:58I grabbed some mussels and Spanish chorizo couscous.
20:02It's kind of like Spanish-style mussels.
20:04Usually you do it with fries, right?
20:06But we'll do couscous here instead.
20:07Your focus is so intense.
20:09I love it, girl.
20:10Let's go.
20:10Let's go, Chef.
20:12No, no, no.
20:13I'm not just a badass line cook.
20:16Badass.
20:17I'm also a fighter.
20:18Fish!
20:19Fish!
20:19I'm a very straightforward, in your face, right here, right now.
20:23And I want to be the best at what I do at all times.
20:26I cooked for close to 10 years with the best of the best.
20:29Only Michelin-rated kitchens in New York City.
20:31Now I own a luxury custom cookie company.
20:34I use all of the experience that I had in the kitchen
20:36to make them really look like art.
20:39But I'm not just a cookie girl.
20:40Don't play me.
20:42I need you to win this so we can go to the top.
20:44You are good.
20:46Hey, Beatrice.
20:46Hello, Naisha.
20:47Where are you taking us in the middle level?
20:49I'm gonna make some meatballs with my ground meat right here.
20:51Beatrice.
20:52Got her on the watch list here.
20:53The youngest chef.
20:55You see that as an advantage, as a disadvantage?
20:57Definitely an advantage.
20:58Okay.
20:58I'm like SpongeBob in this competition.
21:00I'm absorbing everything you tell me.
21:01Okay, girl.
21:02Keep going.
21:03We have six minutes down.
21:04All right, six minutes.
21:05How are we feeling, Austin?
21:06Chef, I'm doing all right.
21:07Excellent.
21:08Just grabbed some nice prawns.
21:09Beautiful.
21:10I'm gonna dust them with a little tagine.
21:12Get in the middle a little ginger and red pepper coulis.
21:14It's gonna go a little Spanish.
21:16Wow.
21:17I have to make one pick right now, Gordon.
21:19I would say I'm gonna go with Austin.
21:21Richard, there's a lot of pressure with that first pick, too.
21:23I'm keeping my cards very close to my chest.
21:27All right, Brandon.
21:28Hey, how are you, chef?
21:29I'm wonderful, superstar.
21:31That's what they used to call me in culinary school.
21:33Enrolling in culinary school, it changed my life.
21:36Whatever we had to cook, it was a competition of who could make it the best.
21:39And it got to the point where everybody was like, well, what's the point?
21:42Superstar's just gonna win.
21:45Working in the culinary industry, I have the pleasure of working with some of the top chefs in Chicago and
21:50professional athletes.
21:51I want to be an international brand.
21:53I'm going to be the black Gordon Ramsay.
21:56I want you to be able to open your kitchen cabinets and see this face.
22:00And so what is your dish, Brandon?
22:02A nice pork tenderloin.
22:04In the oven, I have some parsnips going, some heavy cream.
22:07Make a nice little puree.
22:09Get that puree going.
22:09Yes, I apologize.
22:10Thank you, chef.
22:11Don't be nervous.
22:12You got this.
22:12I'm not nervous.
22:13Are you nervous?
22:16Am I showing that I'm nervous?
22:17All right, guys, halfway down.
22:19Be wise, guys, about when you're dropping your proteins.
22:26Holy , my steak's not on.
22:27And it's a big one.
22:29Come on, get hot, baby.
22:31I left this too long.
22:32This is a big piece of meat to cook in 20 minutes.
22:34Brennan.
22:35Hello.
22:35So where are you taking us?
22:36You grab a tri-tip.
22:37A tri-tip.
22:38That's not a...
22:39Tough on that one, no.
22:40That's not an easy one.
22:41No.
22:41All right, this is going in the oven.
22:43Awesome.
22:43And so what is your inspiration for cooking?
22:46Oh, it came from my dad.
22:47He's taking me around the world.
22:48What's been your most favorite travel so far?
22:51Peru and Nepal.
22:52Peru's got some great food, huh?
22:53Yeah.
22:54The guinea pig.
22:55For the last 22 years, I'm a head chef on super yachts.
23:03Typically, we're cooking for billionaires and celebrities that you might have heard of.
23:08Uh...
23:08Name Joe Cullen?
23:09No, I can't.
23:10No, I can say it.
23:11Let's see, uh, Barbara Streisand, Steven Spielberg, Justin Bieber.
23:16When I'm not on the yacht, I ride my motorcycle around the world.
23:19My time on this planet, I want to spend exploring.
23:22And when I see people accumulating stuff, I'm like, all right, well, that's an anchor.
23:25Like, that's literally...
23:26I just made a pun there to my yachting career.
23:30Hey, mom, you don't need this blender.
23:31Take it, papa.
23:32Thank you, mamacita.
23:36It's got blender central in here.
23:38All right, Ash, what do you got?
23:39So, I've got these vermicelli noodles, these rice noodles.
23:42We're gonna make this chicken dish.
23:44I'm gonna deglaze with a little red wine.
23:46It's almost like an Italian rice, like, Chinese dish.
23:49Just make sure it makes sense and it's not confusing, right?
23:52Yes.
23:52An Italian-Chinese dish.
23:53We know there's fusion and then there's confusion.
23:59And release.
24:02I get a lot of people asking me, like, who do you look up to?
24:05I always say Mother Earth.
24:07Check out where we are today.
24:09I travel the world with yoga retreats, wellness retreats.
24:12Walking into a room and someone's talking about nutritional yeast.
24:15And I'm like, these are my people.
24:18I'm so lucky that I get to live my passion and help people live out their, like, highest vibration.
24:23Woo!
24:24Yeah, baby.
24:25Five minutes left, guys.
24:27Five minutes.
24:28Let's go, Ryan.
24:29Most important.
24:30Five minutes to keep your spot in this competition, I'd say.
24:33Oh, yeah.
24:34Not sending me home, girl.
24:37Ooh.
24:38Woo!
24:40My entire hand is completely burned.
24:43Such a rookie mistake to grab a hot pan with my bare hand.
24:48Most important minutes in this competition.
24:51I really just need to get through this 20 minutes alive.
24:54Beatrice, you're just starting cooking.
24:56I had a hot pan.
24:56I grabbed it with my hand.
24:58That was dumb.
24:59Fight.
24:59Fight.
25:00Fight your way back.
25:01Yes, Chef.
25:01You didn't come this far to only come this far, girl.
25:03Hell no.
25:03Hell no.
25:09Hot pan behind.
25:10Hot pan behind.
25:11Hot pan.
25:12I will not leave this competition without going to that top floor.
25:15Three minutes, guys.
25:16I just need that to be finished.
25:18All my other prep for this dish is done.
25:20I'm ready to go.
25:24The steak is not.
25:25Oh, that's undercooked.
25:27Yeah.
25:27Going in, going in.
25:28Back in the oven and just, like, pray that I have enough time.
25:31Brennan is in trouble.
25:34Where are your chicken thighs at?
25:35I got them out.
25:36They're right here.
25:37I'm hoping they are amazing.
25:38Make sure, right?
25:39It's your destiny in your hands.
25:41I am literally making this dish up as I go along.
25:45But I know it's going to come together great.
25:47Come on, Brandon.
25:50It's not cooked.
25:51Get it back in the pan.
25:52Absolutely, Chef.
25:54Okay, guys.
25:54That's two minutes.
25:55Yes, Chef.
25:55Plating.
25:57It's about to be a comeback of a century.
25:59Come on.
25:59Come on.
26:00This is when you ignite those boosters.
26:02Whose team do you want to be on?
26:03I know you all want that $250,000 in the title of Next Level Chef.
26:07This looks beautiful.
26:11Five, four, three, two, one.
26:16Time's up.
26:18Come back.
26:21Gordon, Richard.
26:22Hi, Naisha.
26:23That was rather frantic.
26:24A little?
26:25It felt, from the green room, panic set in, Naisha.
26:29Yeah.
26:30Shall we?
26:31Yes, please.
26:31Let's start with the tri-tip from Brennan, served with a sweet potato cake and a cheese twill.
26:43So, tri-tip, undercooked.
26:46Such a shame.
26:47Good, promising, sounding dish, but not executed at Next Level, let me tell you.
26:52Yes, Chef.
26:54Next up, we have the Italian and Chinese-inspired noodle dish coming from Ash.
27:00Chinese-Italian, right?
27:01Chinese-Italian.
27:02Chicken is literally just cooked.
27:06And there's a rawness to red wine, is it?
27:09Yes.
27:10Got to cook the alcohol out.
27:11Did you feel rushed in this dish?
27:14A little.
27:15I was going a little too fast.
27:16Does it taste like it?
27:17Fusion is great, you know, when it works.
27:20It's not really singing as a Chinese or an Italian dish.
27:23Next up, we have Brandon, seared pork tenderloin with a parsnip puree.
27:29Puree, uh, slightly salty, but the pork is delicious.
27:33I gotta say, Brandon, you made me real nervous when you cut into that pork and it was dead raw
27:36in the center.
27:37However, you got over the finish line, really good effort.
27:41Next up, Austin's Spanish shrimp.
27:44It has a red pepper puree on the bottom.
27:49Shrimp are delicious.
27:50Smartening the heads on.
27:51So much flavor in there.
27:52Yeah, great dish.
27:53Congrats.
27:55Next up, we have Ryan's pan-seared ocean trout with succotash.
28:00This is finished with a chive puree.
28:02This challenge was make something that could be a special in one of our restaurants.
28:06I could see this visually in one of my restaurants.
28:11Trout's cooked deliciously.
28:13That puree's wonderful.
28:16We move to a Spanish-style mussel.
28:19This is served over couscous from Iman.
28:23Visually, it's really, really pretty.
28:25The flavors work, but the couscous sort of acts like a sponge and sucks up all the broth that was
28:29there,
28:30dries out the mussels a bit.
28:31Mussels should be served with their own broth.
28:33I'm just not too sure about the combination between couscous and mussels.
28:36I don't get that bit.
28:38Next up, we have a pasta.
28:41This is served with ground beef and a fresh arugula salad.
28:44Is that it?
28:45Just pasta?
28:46Started out as meatballs.
28:48However, ended up on the floor.
28:50Great pivot.
28:51You didn't give up.
28:52Uh, yeah, stranger on this one.
28:54I don't know if it's an actual dish.
28:56I'm not too sure what this is.
28:58This, for me, reads more of a basement sort of staff meal vibe I'm getting off of this.
29:05Talk amongst yourselves, please.
29:07We have a lot to discuss.
29:08Yes, Chef.
29:08Thanks, sir.
29:09I think they're trying too hard.
29:10A lot of flair.
29:12Yeah.
29:12I see great elements in a lot of them.
29:13They're just sort of messed up with a little touch of panic in that last five minutes.
29:16And also, they're over-complicating it.
29:19It's all how you handle the pressure, right?
29:20That's right.
29:20Yeah.
29:21Are we in agrees?
29:22I think this one's pretty good.
29:23Yeah, it's a tough one.
29:23I expect you better.
29:25Please, come back over.
29:28So, the first two people to move to the top level are gonna be Austin and Ryan.
29:40Like, all that breath that was holding in is finally like, let's go, baby.
29:45The next three people that are moving to that top level.
29:53Iman.
29:56Brandon.
29:56Oh, thank you.
30:01And Beatrice.
30:02Oh, my God.
30:04What?
30:06I'm not even here right now.
30:07I'm on like a cloud.
30:08Cloud nine.
30:13That leaves Ash and Brennan.
30:15There's two of you and there's one spot left in that elevator.
30:20Final person moving to the top level is...
30:32Final person moving to the top level is...
30:37Brennan.
30:39Thank you, Chefs.
30:41Give me a hug.
30:42Yeah.
30:43Good job.
30:44Yeah.
30:45I don't recommend that.
30:47I was so impressed downstairs.
30:49I wanted you on my team.
30:52Thank you so much, Gordon.
30:54Promise me you're gonna continue that trajectory.
30:56Yes, Chef.
30:56Good.
30:57Thank you, Ash.
30:58Thank you so much.
30:59I appreciate you guys.
30:59They will.
31:01It's been another great, great adventure.
31:07It was just awesome to be here.
31:10This is not a joke.
31:11Richard and I shall see you in 20 minutes.
31:13Yes, Chef.
31:14Good job, guys.
31:15Thank you, guys.
31:15You earned it.
31:16Thank you, Chef.
31:16Right.
31:17Welcome to one of the most extraordinary kitchens anywhere in the country.
31:22Let's go.
31:22Top level.
31:23That's where it's at.
31:24That's more like super yachts.
31:25Well, that's convenient.
31:26That's how I'm used to cooking, so I'm ready.
31:28Now, final challenge.
31:30One cook away from getting yourself into that incredible draft
31:32and a chance to be mentored by either Richard, Naisha, or myself.
31:3820 minutes, I want you to create a next-level dish.
31:42Michelin star standard.
31:4320 minutes?
31:44You want Michelin star in 20 minutes?
31:46It's a bit daunting.
31:47Convince us that you deserve a place on our teams.
31:50One of you aren't gonna make it.
31:52Make sure it's not you.
31:54My entire background is Michelin-rated restaurants.
31:56If I don't crush this cook, it's kind of like, why are you here?
31:59Right.
31:59This is it.
32:00The platform is moving.
32:02On your mark, get set, go.
32:06Come on, let's go.
32:08Filet mignon.
32:09Snag it as fast as I possibly can.
32:11Tiger's shrimp.
32:12Tiger prawn is such a great protein.
32:14Cooks quickly, way faster than a tri-tip.
32:16Veil chop.
32:17Veil chop.
32:18Amazing proteins.
32:20Venison fillets.
32:21See red meat, and I go for it, and then I'm like,
32:23oh, no, it's venison.
32:24I don't know that very well.
32:25And then I go to, like, just see anything else,
32:27and they're all gone.
32:27Five seconds to go.
32:29So now I'm very annoyed.
32:30I think it goes well with venison.
32:31Go, go, go, go.
32:33Grab, grab, grab.
32:34Quick, quick, quick.
32:35Grab.
32:35Well done.
32:36On two stations.
32:36Good.
32:37You have 20 minutes.
32:39Start now.
32:40Let's go.
32:41This is it.
32:42One cook away from entering the draft.
32:46Let those hero ingredients shine.
32:49Austin, filet mignon.
32:50Yes, Chef.
32:51Great grab.
32:52That filet is so much more than a piece of meat.
32:55It is my ticket to a mentorship.
32:57The celery root.
32:58What do you do with that?
32:58I'm going to make a cream with this one.
33:00I'm going to make a red wine mushroom sauce with these.
33:02Nice.
33:02Get the puree done first with a celery root.
33:05I have a tattoo of a celery root, for crying out loud.
33:08If I don't do celery root properly, I'm going to look like a fool.
33:12Beatrice, what did you grab?
33:13So I grabbed a duck breast, Chef, as well as some cherries.
33:16Perfect combination, duck and cherries.
33:18The only get on, the better.
33:20Do you know where the lighter is?
33:21It's there in front of you.
33:22Ah.
33:23Yes, Chef.
33:23I'm your mentor, not your bitch.
33:25Yes, Chef.
33:26Oh my God, he cussed at me.
33:28It's been a bucket list item.
33:30That was so cool.
33:32Let's go, let's go.
33:33Ima, what did you grab?
33:34I got venison.
33:35Delicious protein there, yes?
33:36Let it rest for as long as it cooks.
33:38Yes, Chef.
33:39Oh, I love venison.
33:41This is tough, though, because you have to incorporate some sauce.
33:44Where's the sauce?
33:45Um, oh my God, venison always needs a sauce.
33:49I don't have anything to make sauce, so now what's going to go on this plate?
33:52Think about it, yes?
33:53Oui, Chef.
33:54Five minutes down, 15 minutes to go.
33:57Heard five minutes down, 15 to go.
33:59Hey Siri, set a 15 minute timer.
34:02Brennan, what did you grab?
34:03I got some beautiful prongs, saute them here.
34:05And then I'll do like a kind of take on mushy peas.
34:07Is this a dish you cooked on the yacht?
34:08No, this is coming out of my head right now, Chef.
34:10Right.
34:10Make sure it makes absolute sense.
34:13Absolutely, Chef.
34:14We're coming up to halfway.
34:1610 minutes gone, 10 minutes to go.
34:18Ryan.
34:19Yes, Chef.
34:19Great grab there with a dill top.
34:20Thank you, Chef.
34:20Tell me about the dish.
34:21What are you doing?
34:22I'm going to sear the meat, and then after I get the panju out of that, I'm going to add
34:25my aromatics, deep stock to that to give it a little bit of a sauce.
34:28What do you think about Ryan?
34:29I'm a New Yorker.
34:30He's from Massachusetts.
34:31Bringing that bling.
34:33Ryan's quick.
34:34Is he the dark horse in this group?
34:36I see some potential.
34:39The East Coast, there's no beating around the bush.
34:41You wake up, you stretch out, rise and shine, look over the city, and you just see
34:45someone saying like, hey, you.
34:48I did not grow up with no silver spoon in my mouth.
34:51Well, I got in trouble a lot.
34:53Didn't really know what direction I wanted to go in life.
34:55And the thing that really saved me was the kitchen.
34:58It gave me that sense of purpose.
35:00And now I've been on the line for eight years.
35:02So cute.
35:04The cutest.
35:05My girlfriend, Angelia, and I had a little daughter.
35:08Having my brand new baby, it's more than my mouth to feed at this point.
35:12It's a legacy thing I'm trying to set for my family.
35:14And this is going to be like the foundation starting point.
35:17Just go all the way.
35:26Brandon, tell me what you grab.
35:27The beautiful piece of halibut here.
35:29So I'm making a flavorful broth with some mint and ginger.
35:32Are you doing like an Asian style halibut?
35:34Yeah. Yes, Chef.
35:35Love that.
35:36Right, we're down to six minutes, yes?
35:38There's our time.
35:39Protein, protein, Brandon.
35:40Protein.
35:41I know that time is taking away.
35:43My anxiety level is through the roof.
35:45Oh, that sucks.
35:47And I realize that a mushy peas, I just don't have the time.
35:49And all these other ideas I had are just slipping away.
35:52Brandon, we good?
35:54Yeah, I've got the sauce here.
35:55OK.
35:55Just edit yourself.
35:56There's a lot going on.
35:57Please, Chef.
35:58It's 20 minutes, and you need to assess, like, every minute,
36:00can I do that thing that I wanted to do, or can I not?
36:03And you have to be quick about it.
36:04It's like you just have to.
36:06Five minutes.
36:08Five minutes .
36:10That's fabulous.
36:12Let's go, let's go, Imam.
36:13Right, let's have a look.
36:14Touch that.
36:14So what does that tell you when it's very dense in there?
36:17It's raw.
36:17It's raw.
36:18So it's still raw.
36:18And that's going to be slight at the last minute.
36:20It needs much time to rest as it does.
36:24There's three that have this, like, professional energy.
36:26It's Austin.
36:28Goofy cooked.
36:29Austin, look at me.
36:29Do me a favor.
36:30Breathe.
36:31Breathe.
36:32Ryan.
36:35Beatrice.
36:36Behind you, Chef.
36:37Behind you.
36:37I'm sorry.
36:38I'm sorry.
36:38I'm sorry.
36:38I'm sorry.
36:40We are down to the final two minutes, guys.
36:43Dish up.
36:43Dish up.
36:44Plating, guys.
36:45One dish to earn yourself a spot in that draft.
36:48This is what dreams are made of.
36:5045 seconds.
36:51You've got to go, guys.
36:54Come on.
36:58Look at that.
36:59It's gorgeous.
37:01Ah.
37:02You see that filet?
37:03Stunning.
37:0415 seconds to go.
37:0515 seconds, Chef.
37:06I have nothing on my face, Chef.
37:08Come on, Iman.
37:09Let's go.
37:09What a nightmare.
37:10Don't waste time.
37:11Please don't waste time.
37:12Is there a sauce there?
37:13Five, four, three, two, one.
37:18And stop.
37:19Stop.
37:20Well done.
37:22All of you, well done.
37:23Good job.
37:24Oh, man.
37:25Ah.
37:27Welcome back, Naisha and Richard, please.
37:29What an extraordinary 20 minutes.
37:30Incredible.
37:32Let's start off with the veal chop cooked by Ryan.
37:36Served with a carrot puree and morel mushrooms.
37:40Incredible sauce that elevates the protein.
37:42The cooking on the veal chop is definitely sort of at an expert level for sure.
37:47Good job.
37:47Thank you, Chef.
37:48Next up is this filet mignon with celery root puree cooked by Austin.
37:54A really, really pretty dish.
37:56The cookery on the protein, pretty spot on.
37:59I asked for Michelin star.
38:01This is beyond a taste exception.
38:03Well done.
38:04Great job, bro.
38:04Great job.
38:08Next up, we have a duck breast by Beatrice.
38:12It's done with a fresh cherry reduction.
38:14Really stunning visually and really delicious.
38:16The duck is cooked beautifully.
38:18Pink, crispy fat.
38:20Pretty good.
38:22Next up, the marm pan-roasted venison with grazed carrots.
38:28I think one of the most difficult proteins to cook on this top floor.
38:32It's cooked beautifully.
38:34But, um, such a shame because it really is apparent it's missing a sauce.
38:39What a shame.
38:40I know better.
38:41I am better.
38:42And I've cooked in restaurants where we have Michelin stars.
38:45And that's not the three Michelin.
38:46That's not any Michelin level of food.
38:49God forbid I do go home.
38:50I'm gonna be really pissed.
38:55Next up, we have a marinated slice of halibut served in a fragrant broth.
39:00It's cooked by Brandon.
39:02It's an odd description, but the broth is mysterious.
39:05Like, almost haunting in a really, really good way.
39:08The broth really allows the protein to shine.
39:11So that's really smart.
39:13Thank you, chef.
39:14Finally, we've got tiger shrimp cooked by Brandon.
39:17The idea behind the peas was like a mushy pea, but they're fresh peas.
39:21Timing got the better of this individual.
39:24The protein, very well cooked, which is tough for a prawn of this size.
39:28The peas, to me, are a little overcooked.
39:31I'm looking sort of for a connection for the peas and the shrimp together.
39:33Pea's a little bit greasy.
39:35If there's ever a time for pea puree, this is it.
39:37Yes, chef.
39:38We need a very serious moment.
39:40Richard and Aisha, please.
39:42Yeah.
39:43All the proteins, I think, were cooked really, really well.
39:46Usually.
39:47The filet mignon.
39:48Gorgeous.
39:49What a shame that venison from Maman had no sauce.
39:52Yeah.
39:52But the level of difficulty cooking the venison.
39:54Challenging.
39:54So high.
39:56Brandon's tiger shrimp, usually cooked.
39:58But the dish felt unfinished.
40:01It did.
40:02Are we agreed?
40:03I think so.
40:05Shall we?
40:05Yeah.
40:06Line up, please, guys.
40:08Good luck, guys.
40:10Okay.
40:11Before we announce who's made it into that draft, I'd like to remind all of you what you're
40:17fighting for.
40:24That's mine.
40:25I'm ready to get a chef's jacket on and get to work.
40:28That's so awesome.
40:29Okay.
40:30The first person headed through to the draft is Austin.
40:37Oh.
40:38Woo!
40:39I just can't believe it.
40:41I can't freaking believe it.
40:42All I'm thinking about now is how am I going to look in a blue apron.
40:46The next person who's earned a spot on one of our teams is Ryan.
40:54Well done.
40:55Congratulations.
40:56Woo!
40:56The next person into the draft is Beatrice.
41:02Yes.
41:03Congratulations.
41:04Thank you so much.
41:05The fourth person joining the draft is Brandon.
41:13Woo!
41:40Iman.
41:43Iman.
41:44Benison cooked beautifully.
41:46Exceptional.
41:46Good job.
41:48Oh, dear.
41:49Brennan, I just wanted to remind you of the thousands of individuals that you've beaten
41:52to be here.
41:53Thanks, chef.
41:54I would like to wish you continued success.
41:57Thank you, guys.
41:58I wish I could have hung out longer.
42:00There's so much more I could have done.
42:01But that's not the way the chips fell this time.
42:05Take care.
42:06Be well, Brennan.
42:09Congratulations.
42:09You are into the competition now.
42:12Congratulations.
42:14We have a title to win here, guys.
42:16Now I know exactly who I want, and I didn't come to play.
42:20Go and grab your chef jackets, and well done.
42:23Good job.
42:24Heading into this draft, I've never been this excited.
42:27This year is the triple crown with another Team Renzi win.
42:32Good job, chef.
42:33War Room draft time.
42:34I'm taking Gordon down this year.
42:36This is the year.
42:37It has to be.
42:38I hope.
42:39Next time on Next Level Chef.
42:42Wow.
42:42You guys are looking great.
42:44Today is draft day.
42:46Who is my mentor?
42:48We're about to do something we've never done before.
42:52No, you're like.
42:53What?
42:53What do you mean?
42:54I am done being the nice guy.
42:56You're awesome.
42:56Wow.
42:57This season, it's about revenge.
42:59Richard's going crazy.
42:59You could lose your number one pick.
43:01What are you doing?
43:03I'm just, like, making the silliest mistake.
43:05Maybe two chefs should go from top floor.
43:07What?
43:08It's never happened before.
43:09Who are you?
43:10I just want to cook.
43:11Stop with my head.
43:12What?
43:13We got all done with this Meyer easy and knew that.
43:13See you later.
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