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00:01Previously on Next Level Chef.
00:04Alligator, what the actual hell?
00:06Dude, my chicken's blocked.
00:08No.
00:08I literally want to throw up.
00:09Another scary protein, alligator.
00:11It's delicious.
00:12It's cooked beautifully.
00:13Well done, Team Ramsay.
00:15Heading into this elimination is Kathy.
00:18I'm sending in Brandon.
00:19Let's go.
00:19Let's go. You got this.
00:21You look like a pro.
00:22Brandon, well done.
00:25And tonight, the platform will not be stopping.
00:29Ah!
00:30Platform's moving!
00:31Magnet's moving fast.
00:32What's going to happen?
00:33This is mad.
00:33It's crazy.
00:35Grab like your life depends on it.
00:37Get what you can.
00:37Get what you can.
00:38Woo!
00:39Oh!
00:40Wow, wow, wow.
00:40If it goes down, just like gravity, it's coming back up.
00:44Wait a second.
00:45Wait a second.
01:01Woo!
01:02Woo!
01:02Welcome back.
01:03All right.
01:04Let's go.
01:05Today, my mindset is to get Top Dish again.
01:08I'm always gunning for Top Dish.
01:10I'm gunning for the winner of the show.
01:12Period.
01:13Now, you can all see that Team Ramsay sadly is one member short.
01:22Unfortunately, due to a medical complication, Meg is unable to continue with the competition.
01:32We all know she's a super talented chef, but as your mentors, your health and your well-being
01:38is our number one priority.
01:40So let's wish her well now, please, all of you.
01:44It's sad to see Meg go.
01:46It's definitely unfortunate that we had to lose another member.
01:49But now that Meg's gone, the other teams have pure numbers on us.
01:55Team Ramsay, my Gen Z dream team.
01:59Don't worry about the Gen Xers.
02:01I don't.
02:03Beatrice is 18 years old.
02:05I almost got 20 years on her.
02:07I'm old.
02:10Time to get down to business.
02:12You guys are improving every time we see you.
02:15For today's challenge, we are taking a trip halfway around the world.
02:20In fact, we're heading to Japan.
02:24For a dish that is sometimes fast food, and other times, it's elevated fine dining.
02:31Any guesses?
02:33Ramen.
02:34Absolutely right.
02:35Ramen.
02:36Yeah.
02:37I just recently came back from Japan, and I ate so many bowls of ramen.
02:41I've waited in line for an hour for the best ramen that I can find.
02:44That's how much I love eating this dish.
02:46I'm not going to lie.
02:47I am obsessed with ramen.
02:50I don't know if I've ever shared this with you.
02:51My nickname is Richie Ramen.
02:53Richie Ramen.
02:54Richie Ramen.
02:55Seriously.
02:55You know, out of all the names that I've heard for Chef Blaze, Richie Ramen is the one.
03:03If we don't have that trending by the end of the season, I don't know what I'm going to do.
03:08Seriously, though, name me another dish that can be a convenient dorm room snack or a high-end restaurant meal.
03:15Ramen has it all.
03:16I totally agree.
03:17Those luscious noodles, that rich umami broth, gives chefs a million flavors to play with.
03:22So please, get creative and have fun with it.
03:25Yes, Chef.
03:26Oh, um, one more thing.
03:28It just slipped my mind, but I think it's important you hear this.
03:30Life moves very fast in Tokyo, right?
03:33And ramen is definitely the perfect meal when you're on the go.
03:38So.
03:38Uh-oh.
03:39Today, the platform will not be stopping.
03:45Oh, my God.
03:47Ah!
03:48You can grab it on the way down, and you can grab it on the way back up.
03:51Oh, my God.
03:53The platform's not going to stop while I'm cooking something already?
03:58Like, what do you want me to focus on?
04:01What is it that you want me to do?
04:02Do you want me to have a dish?
04:03I'm going to have a hard time.
04:05You've all got 25 minutes to create an amazing next-level ramen dish.
04:11Bring it on.
04:12Okay, Team Blaze, thanks to Brandon.
04:13We're cooking in the middle kitchen.
04:16Collectively, we've been doing good, but we have not had a top dish yet.
04:19So today's the day to bring it.
04:20Yes, Chef.
04:21Five talented members in Team Blaze, all getting sort of 20% of your time.
04:26I got 33% for each of mine.
04:29Babies need attention.
04:33Okay, Team Arrington.
04:34Yes, Chef.
04:35I can't say that we had our best day at the office last time.
04:38So we should make this our only visit to the basement.
04:41Yes, Chef.
04:42You guys set the tone in this competition, starting out in that top level.
04:44Get back to your kitchen.
04:46Yes, Chef.
04:46Team Ramsey.
04:47Yes.
04:48Head to the elevator, and I'll join you shortly.
04:50Yes, Chef.
04:50The Fab Three.
04:51Let's go.
04:52Good luck.
04:52Thank you, Chef.
04:53Let's go.
04:56I'm going to create poetry today.
05:02Don't forget your protein.
05:03Don't forget your protein.
05:04For sure.
05:05We're top level.
05:05Yeah.
05:06We need to grab the back.
05:12The fact that that platform is not going to be stopping for anyone is terrifying.
05:17It's cooked for Meg.
05:18Yes.
05:20Here we go.
05:22Woo!
05:22Let's go, baby!
05:23Let's do this.
05:24You know, I hope I put deodorant on this morning.
05:27Well, make sure to tell ya.
05:29How about now?
05:30You know, it's not good.
05:33Top level dish comes out of this kitchen today.
05:35Yes, yes, yes.
05:36Team Blaze needs to go home.
05:38Somebody.
05:39Somebody needs to go home.
05:41Come on.
05:41Let's go.
05:42Don't leave anything for them to grab when it comes back up.
05:46We are back in the saw kitchen.
05:48Let's play a game.
05:49God, this kitchen is rough.
05:52Hey, man.
05:54Good luck.
05:55Austin, you'll be home soon.
05:57Don't worry.
05:58I'm already home.
05:59It's a ramen battle.
06:00Oh, my God.
06:02Team Blaze is real cocky now.
06:03You gotta go.
06:04Goodbye.
06:05Come on.
06:05Somebody's getting a top dish in this kitchen.
06:08Let's go.
06:09Good luck.
06:10You'll need it.
06:10Good luck.
06:11I'll need it, he says.
06:13Good luck.
06:13I'll need it.
06:15Keep that top kitchen hot for me.
06:17Yes.
06:18What's up, team?
06:19Good luck.
06:22Let's go.
06:23I want you guys like Naisha's Ninjas down here, okay?
06:27Ooh, Naisha's Ninjas.
06:27Naisha's Ninjas down here, right?
06:29Ramen on three.
06:30One, two, three.
06:31Ramen.
06:32Let's go.
06:34All right.
06:35All right, guys.
06:36Go team Blaze.
06:38All right.
06:38Ramen, to me, is something, obviously, that's the protein,
06:42something that can be a noodle, something that's making a flavorful broth,
06:45and a couple of garnishes for ramen.
06:47Sounds great.
06:49Let's go.
06:50Yes.
06:50Come on.
06:51We good?
06:51Yes, Chef.
06:52Good, Chef.
06:53Yeah, good.
06:54Down to the three of us.
06:55Yes.
06:55Our backs are against the wall.
06:56I know.
06:56They're all thinking that we're on the descent and we're not.
07:00No.
07:00Okay?
07:01This must be in your wheelhouse.
07:02Dawn meets and greets, et cetera.
07:04No, it was the first meal I had in college.
07:05Ramen.
07:06There you go.
07:07Don't forget, that platform is not stopping.
07:11Here we go.
07:12The platform is starting to move.
07:15On your mark.
07:16On set, go.
07:18Let's go.
07:18Here she goes.
07:19Come on.
07:19Grab a protein, guys.
07:20Oh, my God.
07:22That thing is moving so damn fast.
07:24Pork tenderloin.
07:25You've got to put your hand on something.
07:27I grabbed the beef, and I'm like, okay, perfect.
07:30Beatrice, protein, please.
07:32Beatrice, get your protein!
07:33And I'm like, okay.
07:34Quick, quick, quick.
07:35I grabbed the most beautiful pork tenderloin I could find, so.
07:39Mwah.
07:40I'm gonna have quick, quick, quick, quick.
07:42Damn.
07:43Like, I really got crab sticks, and I look down, I just see these beautiful tiger prawns,
07:46and I'm just staring at, like, this cold, flimsy little stick of fake crap.
07:50It's totally like a basement ingredient.
07:54Focus on the protein.
07:56Go, go, go, go, go.
07:58If you can reach it, it's yours.
07:59Okay, protein.
08:01Protein, grab it.
08:01I want ground pork.
08:02I got it conceptualized.
08:04I'm going for it.
08:05I see it, I grab it, and I put it in my apron.
08:07Grab a protein.
08:08And I start grabbing all this other stuff.
08:11And the bunch of pork just falls out of my apron, back onto the platform.
08:15And I'm like, damn it.
08:17Platform's coming down, guys.
08:19Go, go, go, go, go.
08:21Grab a protein.
08:22Grab a protein.
08:22I sprint over, and I just grab the very first protein that I see.
08:27It's feeling slimy, I throw it in my apron, and I just realized, like, oh, I've got pigtails.
08:32This sucks.
08:33This sucks so hard.
08:36I see hot dogs, and I'm like, it's gonna be a struggle.
08:40Hot dog ramen meal.
08:42It's not staying long.
08:43It's going right back up.
08:44It might be a Japanese dish.
08:45It could be.
08:46I don't know exactly.
08:48Traditionally, I'm not sure.
08:49Ooh.
08:50I'm looking at the platform, and I see duck.
08:52Let's do you.
08:53Let's go.
08:54That's the most expensive ramen on the menu, usually.
08:57Get your can.
08:57Get your can.
08:57Get your can.
08:59I dropped my onion.
09:01Okay, it's on the way back.
09:02Let's go.
09:03Let's go.
09:03Come on.
09:03Let's go, Jeff.
09:04I have not even a meatball's worth of ground pork still just scattered all over my apron.
09:10Okay, protein noodle sauce garnish.
09:11But now I have to find some sort of umami to flavor my broth.
09:15Grab the bottle of sake.
09:17And again, it just falls out of my pouch.
09:21Ooh.
09:23Wow, wow, wow, wow.
09:24Clean up on aisle three.
09:26What the hell is going on?
09:28Brandon, you good?
09:29Did you get a main protein?
09:30Yes.
09:30You got shrimp.
09:32Okay, Austin, did you get a protein?
09:33My pork dropped.
09:36I want to make the dish that I want to make, the ramen that I have in mind.
09:39That pork is absolutely going to be the necessity.
09:42I can't make this dish without it.
09:44That's my pork right there.
09:47I can't reach it.
09:49I can't believe this.
09:51Oh, my gosh.
09:57That's my pork right there.
09:59I can't reach it.
10:00I'm screwed at this point.
10:02I don't know what the hell I'm going to do.
10:04Pick it up, boy.
10:05Okay, stretch on strong.
10:06Here.
10:07Here, I got you.
10:08There you go.
10:09Oh, you're good.
10:10You're good.
10:11Nice.
10:12Good job.
10:13Teamwork.
10:14It's game on.
10:15Brandon saved my ass, for sure.
10:17Maybe my abnormal wingspan is good for something, right?
10:22Watch out, guys.
10:23Guys, guys, guys.
10:24Quick.
10:25Anything.
10:26Noodles, noodles.
10:27I don't see noodles.
10:29Woo!
10:30Damn.
10:31Your 25 minutes starts now.
10:34Behind.
10:36Oh, no.
10:36What'd you grab?
10:37Just imitation crab.
10:38Imitation crab.
10:39Oh, now.
10:40Geez, Louise.
10:41Come on, man.
10:42Why'd you grab those?
10:44No idea, chef.
10:46My crab is just staring back at me.
10:48This, like, limp, flimsy piece of meat.
10:51I don't want to cook with it.
10:52I don't want to look at it.
10:53I have no idea what I'm going to do.
10:57All right, Iman, what'd you grab?
10:59All right, so I grabbed duck breast, chef,
11:00and I grabbed yakitori sauce.
11:02Love that.
11:03Today is top dish day for me.
11:04Today is top dish day for me.
11:06Hello, yakitori.
11:07Let's go.
11:08Come on, piggy tails.
11:11I've never in my life cooked with pigtails.
11:13I didn't even know that was, like, an option.
11:15This is not something you normally find
11:16at your local grocery store.
11:19Let's get everything out of the way.
11:21Becca.
11:21Hi.
11:22Hi.
11:23What'd you grab?
11:23Black cod and ginger, and I lost an onion.
11:26Okay.
11:26R.I.P. onion.
11:28Yeah, R.I.P. onion.
11:28See you later.
11:29Don't need you.
11:30But we're going to make a really quick chili oil.
11:32Spicy.
11:33Yeah, spicy, classic, beautiful fish.
11:37Five, five.
11:38It'll get there.
11:38Love it.
11:41How much time?
11:42Five minutes gone.
11:4220 minutes to go.
11:43Yes, chef.
11:44Beatrice, what'd you grab?
11:46So I have a pork tenderloin, some white miso, pork stock.
11:49I have curry leaves.
11:50Mmm, that's good.
11:51Come on.
11:52The secret to this is getting the broths elevated.
11:55The ramen's the depth of flavor, yes?
11:57Platform's moving.
11:58Quick.
11:59Noodles, noodles, noodles, noodles.
12:00Whatever you need.
12:01Noodles.
12:02Okay, chum.
12:03Noodle, noodles.
12:04Wait, quick, quick, quick, quick, quick, quick.
12:06Anything.
12:06I want, like, a rice noodle, udon noodle, anything.
12:09Where?
12:10But there's nothing.
12:13Everyone got noodles, yes?
12:14No.
12:15We gotta get some noodles here, son.
12:19Platform's coming.
12:20It's coming.
12:21It's coming.
12:22You can grab things.
12:23Noodles, noodles, noodles.
12:24Noodles, noodles.
12:25I'm trying to grab ramen noodles.
12:27Come on, guys.
12:28You gotta be quick.
12:29But instead, I have a crushed up heap in my hand that is nowhere near enough, and now it's
12:36barely a noodle.
12:38God.
12:39Give me something else.
12:40Anything.
12:42Platform's coming back down, guys.
12:44Grab ingredients.
12:45You see noodles?
12:46Let me know.
12:47Noodles?
12:47I'm looking for noodles on this platform, and I'm just not seeing it.
12:52Oh, my God.
12:53You can't serve ramen without noodles.
12:56It's all the way back up.
12:58Let's go.
12:59I see homemade ramen noodles.
13:01This is amazing.
13:03Okay.
13:04Here it comes.
13:05Get that fresh dough.
13:06Where's the noodles?
13:07I see spaghetti pasta, and I was like, I guess it's that.
13:11It's some noodle.
13:12It's a type of noodle.
13:14Wow, this is mad.
13:16This is crazy.
13:17I got some garnish, Chef.
13:20What?
13:21Who are they for?
13:23Oh, jeez.
13:23Those are for you.
13:24My gift to you.
13:25Oh, it's beautiful.
13:26All right, all right.
13:27I'm feeling a little better now.
13:29Just under 18 minutes to go.
13:33Okay, Megan, you have a little bit of noodles.
13:35Not enough.
13:37Did you get a main protein on the top?
13:38I've got a filet of salmon.
13:40Okay.
13:40I want that crisp.
13:41It's a big piece of fish.
13:42Cut that in half, yeah?
13:43Oh, good point, Chef.
13:44Salmon is what got you into this competition in the draft.
13:46It sure is, Chef.
13:47You make ramen at home a lot?
13:48No.
13:49This is actually a first time for me, and especially being from Seattle.
13:51I feel like that's a bit of a crime.
13:52No crimes today.
13:54Only crimes of deliciousness are happening.
13:56All right.
13:57You know it, Chef.
13:57Where's your broth?
13:58I'm getting it in right now, Chef.
13:59Okay, the broth, guys, is the one that needs the time, okay?
14:02I don't want anyone going home, okay?
14:04No.
14:04Not happening.
14:05How are we doing, Chef?
14:06Good.
14:06I'm going to go with a chicken karaage udon-style ramen.
14:11Do you make ramen a lot?
14:12I eat a lot of ramen.
14:13We tend to just go out to go eat it.
14:15Yeah, listen, I understand that.
14:15Because the broth takes just way too long to make.
14:17Do you cook a lot with your wife, Chef?
14:18We definitely do, and we cook a lot with our kids.
14:21The Crunch Bros?
14:21Yeah, we're the Crunch Bros.
14:22The Crunch Brothers, man!
14:23Crunch Bros in the house.
14:24We've got to get that karaage in there.
14:26Keep moving at a good pace, okay?
14:27Thank you, Chef.
14:29All right, Miriam, what do you got?
14:30You got...
14:30I got monkfish.
14:31Do your kids like bone broth?
14:32Yes, they love my bone broth.
14:34Do they love ramen?
14:35They love ramen.
14:35This is my little house right now.
14:37Back home, my daughters love ramen, and I love making broth.
14:41They know that mama has some in their fridge.
14:44My girl will come up to me, and she's like,
14:45can I have some broth?
14:47And I'm like, of course you can.
14:49Okay, you have the best noodles probably of the bunch.
14:51You have fresh ramen ramen noodles.
14:53Thank you, Chef.
14:55How are we doing down there, basement?
14:57Great!
14:58Let's go, Chef.
14:59I got this.
15:00Bobby, pig's tail.
15:01I'm ripping for a boudéjigué.
15:04It's actually, like, a Korean dish,
15:06but it was inspired by kind of, like, Americans
15:08that came during wartime.
15:09And it kind of turned into this, like, junk food ramen of sorts.
15:12Totally.
15:12It's just, like, really amazing.
15:13So I feel like it fits into what I do.
15:15I couldn't think of anything that would be
15:16better representative of just, like, what I do
15:19with my own platform with Retro Recipes Kitchen,
15:21trying to elevate a ramen dish using products
15:24that other people not want to use.
15:26We're here to have fun, Chef.
15:27We're gonna kill this.
15:28You're doing it.
15:28It's up to you, Bobby.
15:30No, no, no.
15:30We're doing it, right, team?
15:32Yes, yes, Bobby, yes.
15:34Team Arrington is, like, humble and, like, fierce,
15:37and it's, like, empowered by women and Bobby.
15:40We love Bobby.
15:42Women and Bobby.
15:45Let's go, Natalia.
15:46So are you happy with your grab?
15:49It's fine.
15:49Yeah, exactly.
15:50You have some humble ingredients here, right?
15:52Hot dogs.
15:53Hot dogs.
15:53How are we elevating this?
15:55You know, with this nice boiled egg, this broth.
15:58Do you have some of that hot dog in the broth?
15:59Yeah, I do.
16:00I put some in there.
16:00Yeah, girl, of course you do.
16:01And is that something that you're used to,
16:03those humble ingredients?
16:03I know you cook for your family a lot.
16:05Sausages are, like, second natured.
16:06We see so many sausages growing up,
16:08just with, like, lemon and .
16:09I'm always spicy.
16:11Always.
16:11You are spicy, girl.
16:12At the Latina heat.
16:14Yes.
16:14We need, like, sweet and spicy.
16:16Latina mami's.
16:20OK, guys.
16:21We're 10 minutes down.
16:2115 minutes to go, yes?
16:23Yes, chef.
16:23Very good, chef.
16:24So, on our eggs boiling, where's your broth?
16:28Is that it there for your broth?
16:29Yes.
16:29Fish stock base.
16:31Yep.
16:31It's got a really nice flavor to that.
16:33Very tough.
16:33I barely have anything to make a broth with.
16:36That is my primary struggle right now.
16:38I'm working with the literal scraps.
16:40Oh, my God.
16:41What am I cooking?
16:44Platform's moving!
16:45What do we need?
16:47I need garnishes to go in my bowl.
16:49But I see a glass bottle.
16:51Plum socket, beautiful.
16:53That nice sweetness is gonna balance with fish broth.
16:56That's perfect.
16:57Platform.
16:59Platform's coming.
17:00All right?
17:00Let's go, guys.
17:01Platform's here.
17:02Listen, you need flavor, all right?
17:03So, miso, soy, garnishes, funyuns, man.
17:07How do you let the funyuns go?
17:09I need something to add some more body, and I find miso.
17:12Literally, I felt like the platform was made for me today.
17:15If it goes down, just like gravity, it's coming back up.
17:18Wait a second.
17:19Wait a second.
17:20I need aromatics if you see them.
17:22Grab like your life depends on it, guys.
17:24Look.
17:24I'm at the platform trying to see whatever is left.
17:26Cheddar.
17:27Look at this.
17:27And there's a block of cheddar cheese.
17:29I've never really looked at ramen having cheese in it before.
17:32But we're gonna see if it works.
17:34Beautiful cabbage.
17:35Thank God they're sending it back down because I need noodles.
17:38Pork froth.
17:39Look at this beautiful...
17:40Here's noodles, here's noodles.
17:41Did you get noodles?
17:42Oh my God.
17:43What am I gonna do?
17:44You cannot serve ramen without noodles.
17:47It's just soup.
17:48Ten minutes, guys.
17:49Becca, you missing anything?
17:51Um, I'm gonna have to make noodles.
17:54You're gonna make noodles?
17:54Yes.
17:55Correct.
17:56Oh my God.
17:57This is like ten minutes to go.
17:59She's got eggs cooking, broth cooking.
18:01She's roasting her black cod.
18:03Rolling out handmade noodles all at the same time in under ten minutes.
18:07I mean...
18:14You're gonna make noodles?
18:15Yes.
18:17My internal mind is warfare and panic.
18:19This is kind of do or die.
18:24Garnish! Garnish!
18:25I want all the miso that I can find.
18:27And I got the white miso.
18:29Yeah, baby!
18:30White miso is a godsend.
18:32This is gonna be one hell of a broth.
18:35Watch out, guys.
18:36It's gonna come back up.
18:37Coming back!
18:37Coming back!
18:38Wow, they really robbed us.
18:39A Greek anything!
18:41Man, it's moving fast.
18:42Watch your hands.
18:43It's got an avocado.
18:46Guys, nine minutes to go.
18:48We only have one chance.
18:49Do not miss your chance to blow.
18:51This opportunity comes once in your lifetime.
18:55Here's a quick pickle.
18:57Every pickle on Next Level Chef is a quick pickle.
19:01No one has ever used the pressure cooker on Next Level Chef.
19:05You're the first one to be brave enough.
19:06Thank you, Chef.
19:07It's a broth, right?
19:08Yes, Chef.
19:09You know, there's something really, really caring about making a broth.
19:11It's like cooking for your family.
19:13Absolutely.
19:14I'm actually the oldest of six kids, and so when my mom used to go to work, I'd be responsible
19:20for making sure everybody was fed, gets to school on time.
19:23You know, I've been used to it since a kid.
19:25I want you, when you're making this broth, thinking about your family, okay?
19:28Yes, Chef.
19:28Let's go, trailblazers.
19:29Okay, Austin.
19:30We're cruising?
19:31Yeah, Chef.
19:31I got roasted sesame seeds.
19:32I'm gonna top it with some butter and lime, just to give it a little acidity as well.
19:35I had some ramen a couple weeks ago in Tokyo, actually.
19:39Had some butter on it.
19:40Blew my mind.
19:40Okay.
19:41I love that.
19:41I ate so much ramen, I started speaking Japanese.
19:43Seriously?
19:44No, not really.
19:45Okay.
19:47No one's going home today.
19:48No one.
19:49Miriam, this is almost too cool for school over here.
19:52I am just going to keep it like that.
19:54And we're going to just let the judges taste the broth and just go from there.
19:58Okay.
19:58Where's your broth?
19:59Right here.
20:00This is your broth.
20:01You got 10 quarts of it.
20:02You're not gonna develop a lot of flavor.
20:03Get it in a smaller container so you can reduce it.
20:06Guys, you're not cooking for 100 people, okay?
20:09When I'm making broths at home, my broths simmer for 24 hours.
20:13To think that I have to bring all of that into, like, 20 minutes tops, it is so hard.
20:25Six minutes, guys.
20:26How's this looking?
20:27Should I dice it up now and let it rest?
20:28Just put it down there.
20:30That's it.
20:30Good.
20:31Nice.
20:31Gordon Ramsay's the best mentor.
20:33Let me tell you, he is my sensei.
20:35After this, no more Chef Ramsay.
20:37It's Sensei Ramsay.
20:39Please try my broth one last time.
20:42So, no more salt now.
20:43Yeah, if anything, just a touch of vinegar somewhere in there for acidity.
20:46Yes, Chef.
20:47Ryan, how was that broth?
20:49Let's get in there.
20:50Still needs a little something.
20:51You know, traditionally in Japan, these things take 36 hours.
20:53Yes, Chef.
20:53We've got 25 minutes today.
20:55It's, like, not good enough.
20:57That's more stock in there.
20:58Bring that attitude to your cooking, Ryan.
20:59Yeah, I know it's there.
21:00Every member of my brigade in Boston has got an attitude.
21:03That's why I employed them, right?
21:04Yes, Chef.
21:04I want to see some of that attitude in this broth today, yeah?
21:06Yes, Chef.
21:07Of course.
21:10You got this, girl.
21:11You're used to cooking with Asian flavors?
21:13I am, yeah.
21:14I've done noodles once.
21:15My father is from the Philippines.
21:18Yeah.
21:18I love that.
21:19And you have that sort of Asian, German influence.
21:22Yeah.
21:23Yeah.
21:23It's really nice when you have sort of this multicultural background.
21:27You can draw inspiration from one place and use techniques from another.
21:30Exactly.
21:30Love it.
21:31Just get those noodles done, okay?
21:33Under four minutes, guys.
21:36Bobby, how are you using the cheese in your ramen chigae?
21:39Yeah, the cheese I'm just going to be putting on top.
21:41Everything I just ever read about it and stuff, it was just kind of garnished and then it melts as
21:44it goes in the broth.
21:45So we're going to work with that.
21:47Really smart.
21:47Okay, let's get this going.
21:49Ripping, guys.
21:50Yeah.
21:51You're starting to look like a fine dining chef in here.
21:54Way to go, girl.
21:54Iman.
21:55Let's go, girl.
21:56Don't forget where you came from.
21:57Fine dining.
21:58CEO of your own cookie company.
21:59You sacrificed a lot to be down here.
22:01Yes, I did.
22:02I worked two jobs for like seven years just to be able to cook.
22:05That's why you're here.
22:06That's why you're on Team Arrington.
22:08Baking in the morning so that I could cook at night.
22:10You know, I slept in Central Park in between the jobs.
22:13I just kept telling myself, when life gives you lemons, you make lemonade.
22:17You just have to want it.
22:18So here we go.
22:19And I won it.
22:21Wow.
22:25Two minutes to go, guys.
22:26Two minutes to go.
22:29Let's go.
22:30Beatrice, for the youngest chef in this competition, you're the messiest.
22:33You know that.
22:34If messiest comes with having the best dishes, I can't say I'm mad.
22:41OK, guys.
22:4290 seconds.
22:42You can start to plate.
22:44Heard, chef.
22:48Platforms go down to the basement.
22:49One minute left.
22:5060 seconds.
22:51You don't want to miss that platform.
22:53You don't want to miss it.
22:54Heard, chef.
22:54You got to move it, Miriam.
22:55I can't fight.
22:56You got to pull something back.
22:57You got to pull something back.
22:58What's the matter?
22:59My broth needs to be strained.
23:01It's not strained.
23:01Just go straight from the bowl.
23:02Straight from the bowl.
23:03I'm trying to plate everything, and it's just not working out.
23:06I don't have my strainer to strain the broth.
23:08I get my Chinese noodle in there, but I know I put too much in there.
23:11This is not good.
23:1330 seconds.
23:14Blow them away.
23:15Yes, chef.
23:16Show them what Team Arrington's all about.
23:18Oh, my gosh.
23:18I'm just hoping that those noodles are properly cooked.
23:22Oh, my God, that they're not too chewy.
23:24Let's go.
23:25Bring this vision together, guys.
23:27Guys, platform's here.
23:29Platform's here, guys.
23:29We got this.
23:30Look at that ballet service.
23:32Yes, chef.
23:32Good job.
23:33Not easy.
23:34Bring it in.
23:35Platform is here.
23:36Middle level.
23:39The platform is here.
23:40Let's go.
23:41Guys, let's go.
23:42Let's go.
23:42Get it up here.
23:43Right now.
23:44Let's go, Miriam.
23:44Let's go.
23:45Let's go.
23:45Oh, my gosh.
23:46Let's go.
23:47Let's go.
23:47Get it.
23:48Get it on the platform.
23:54Platform is here.
23:55The platform is here.
23:57Let's go.
23:58Guys, let's go.
23:59Let's go.
23:59Get it up here.
24:00Let's go.
24:00Oh, my God.
24:04Oh.
24:05Go.
24:06You've got to go, guys.
24:07Move Beatrice on now.
24:08On now.
24:09Beatrice, please.
24:11Please, please, please.
24:12Well done.
24:14Yes.
24:15Well done.
24:16Yes.
24:16Woo!
24:25Wow.
24:26Oh, la, la.
24:27I'm smelling the streets of Tokyo here because it smells delicious.
24:33Naisha, shall we start in the basement?
24:35Yes, please.
24:36First up, we have a pigtail ramen.
24:39This dish is inspired by American-Korean mashup.
24:43The chef has folded in cheese, sort of a cheddar cheese on top.
24:50This is delicious.
24:52I love the depth of flavor on the pig's tail.
24:54It's crispy and opulent.
24:57Yeah, really good study in umami.
24:58In this case, cheese works really, really well,
25:00and a good effort with the pig's tail especially.
25:02Did not expect that.
25:04I actually can't wait to use pigtails again.
25:08Next up, we have a hot dog ramen, rice noodles, and fresh scallion.
25:15Mmm.
25:17Getting stuck with hot dogs in the basement is no easy feat, let me tell you.
25:20Um, it's actually quite nice.
25:21Ratio's off a little bit.
25:22Needs more broth, but really good dish.
25:25Next, we have a pan-roasted duck breast, this sort of sweet soy glaze.
25:31This is inspiring.
25:32I'd love to make a ramen with some duck.
25:34I think it's a beautiful dish.
25:36The broth has an incredible richness and body, really flavorful.
25:41Last, we have a roasted black cod ramen.
25:46The noodles are hand-pulled.
25:49What? In 25 minutes?
25:51Yes.
25:52Wow, having some handmade noodles is absolute treat.
25:57Pulling that off in the time, spectacular.
26:01Kudos for making those noodles.
26:02That is absolutely playing to your strength in your wheelhouse, let me tell you.
26:05Yeah, it's good.
26:06It's very good.
26:07That's my girl.
26:08They liked it!
26:10Like, my noodles worked!
26:11That's crazy!
26:13Shall we move to the middle floor?
26:16Okay, we have a salmon ramen with some green vegetables and a soft-boiled egg.
26:26Salmon's very clunky.
26:28Flake it through that broth.
26:30The balance is incorrect.
26:31The lack of noodles.
26:33No shame.
26:35All right, so this is chicken karagi with some udon noodles.
26:38This dish is fun.
26:39It's out of the box, right?
26:41Normally, you order ramen with a side of karagi, and I get sort of both in one bowl.
26:45So I really appreciate that.
26:46I love this dish.
26:47It's quite humbling.
26:48And the balance is beautifully done.
26:50Okay, over here we have a tiger shrimp and a bacon broth.
26:56I like this one.
26:56Lovely depth of flavor.
26:58I actually really enjoy the pickle.
27:00Adds nice levity to this ramen.
27:02Okay, next up we have a ground pork ramen with a miso broth.
27:11Wow, honestly, I'm fairly blown away by the amount of depth of flavor in this broth.
27:18Pork's delicious, and it's got that street food insight.
27:22It's right on that edge of clearing your sinuses, and spicy and salty enough, and it's very creative as well.
27:29Lastly, we have a monkfish ramen with some miso.
27:37The ratio is incorrect here, because the bowl is 90% full of noodles.
27:41It's absorbed all that stock, so there's very little room to play with.
27:45Yeah, this one's a little simple when it comes to the broth.
27:48I'm not getting that rich flavor.
27:50Just looking for a little more oomph in it.
27:53To the top floor.
27:54First off is a ramen with pork tenderloin, done in a sweet and sour glaze.
27:58Finished with fried curry leaves on top.
28:01Got curry leaves.
28:04The pork, you know, tastes like the pork you'd eat in a traditional ramen dish.
28:07I love the elegance of this dish.
28:10This is definitely elevated.
28:12Barbecue finish on that with a glaze, delicious.
28:17Next one.
28:18A filet ramen.
28:21This is done with a traditional Italian noodle.
28:25Yeah, this is a surprising one with the spaghetti, which you obviously don't see a lot in ramen.
28:29The spaghetti works really, really well in it.
28:30We said be creative, and that is exactly what was accomplished here.
28:35This is a grab, which shocked us all.
28:38It's an imitation crab, but it's done with the Japanese batter, fried.
28:45I appreciate the lightness in this dish, but it's reading almost a little bit too light,
28:50because when you cook imitation crab, it tends to be kind of fishy,
28:53so you want something that could sort of stand up to that.
28:55We're usually looking for, like, big umami flavors and salt,
28:58but with the sweetness that's in the broth, you went a little too far on the sweetness.
29:02We need a moment.
29:03This is going to be a very tough call.
29:05Please excuse us.
29:07Handful of noodles.
29:09Come here.
29:10Like, you just, you're looking so nervous.
29:12Mm-mm-mm.
29:14Wow.
29:14Some good dishes out there.
29:16Really good.
29:16Huh?
29:17Really good.
29:17But some chefs, um, you know, the monkfish fell absolutely flat.
29:22Didn't have any of that soul to it, and this chef was also moving at a really, really calm pace.
29:26I got it.
29:27This is how I move.
29:27This is how I do things.
29:28Well, guess what?
29:29You got to move fast if you want to develop flavor.
29:31If I go into the elimination round.
29:33Hey, let's not overanalyze it.
29:35Okay?
29:36That's right.
29:36We're just hinging all of our hopes on Austin.
29:38It's okay.
29:39The salmon dish also for me.
29:41Too clunky.
29:41Fell flat.
29:42But why not cut that salmon in half and use some inside the broth?
29:45Flake it.
29:46Why not, Naisha?
29:46Why not?
29:47It's not like their mentor was running around saying, hey, you don't have to cook the whole protein.
29:53There's definitely one from each floor standouts, right?
29:55Totally.
29:55I think so, yeah.
29:56I mean, pig's tails?
29:57People would run from it, and it kind of ended up being a gift in that dish.
30:01Yeah.
30:01There was something quite nice about those crispy pig tails.
30:04The ground pork on the middle floor.
30:06Mm-hmm.
30:06The ground pork?
30:08I mean, I'm getting goosebumps.
30:09I'm telling you, that might be my favorite dish.
30:11Wow.
30:12The broth that I want to eat again, the tofu in the ground pork.
30:15I know it's on my floor.
30:17It's soulful.
30:18It's comforting.
30:19Interesting that the best dish always tends to be on your floor.
30:21That is not true.
30:22What?
30:22Here we go.
30:23Well, let's talk about the top floor as well before we start talking about all floors.
30:26Sure.
30:26The one that took me back to Tokyo was the pork tenderloin.
30:30It was beautiful, and the pork actually had flavor.
30:32I hope I get the top dish again.
30:34Not for my sake.
30:35For your sake.
30:36Pork tenderloin embodies just exactly what this challenge is all about.
30:40Yeah.
30:40I think we're stuck because, to me, the best broth is on my floor.
30:44Oh, my goodness.
30:45The best protein is on Gordon's floor.
30:48And I feel like the favorite garnish and creativity comes from Nyesha's floor.
30:52Oh, my goodness.
30:53Look at chef.
30:54Look at chef.
30:54The broth is the most important thing when it comes to...
30:56Oh, no.
30:57Interesting.
30:58We need to get on that top level.
31:00I know.
31:00We have to.
31:01Seriously.
31:03Bloody hell.
31:06Right.
31:07All of you.
31:07We did agree that each floor has one outstanding dish.
31:12But only one dish can win the challenge today.
31:16And that dish was...
31:23The pork tenderloin.
31:25Beatrice.
31:25Well done.
31:26Yes.
31:28Two top dishes in a row?
31:30What?
31:31What?
31:32Congratulations, Team Emzy.
31:34You are safe.
31:36Yeah.
31:37Well done.
31:38Head out.
31:40Good job.
31:42Beatrice, wrong door.
31:43Wrong door.
31:48Do you want to cook, Beatrice?
31:51So cute.
31:53Okay.
31:55Richard and Nyesha, sadly you have to put one of your dishes forward.
31:59Richard, I'm gonna start with you, please.
32:00Listen, I hate making this decision, Team Blaze.
32:02You know the path that we've set forth on here of sending in chefs that I know can get the
32:08job done,
32:08which quite honestly is all five of you.
32:10But two dishes didn't quite live up to the mark.
32:17You're heading into the elimination, Marion.
32:20The monkfish dish wasn't your best.
32:23Just bring the flavor, and most importantly, bring the pace up there.
32:28I should've just drained my broth and put it aside.
32:31I hate for this to be the thing that takes me out.
32:34Wow.
32:34Nyesha, please.
32:36This one's very challenging.
32:38There's no weak dish here today.
32:41I'm really proud of you guys.
32:43By now, I'm on to Richard's technique.
32:47He's throwing in his best chefs.
32:49Take chefs down.
32:50Bring it.
32:51So the question I ask myself is, do I throw in my best chef?
33:07Those elimination cooks up there, they're all about nerves of steel and working well under pressure.
33:14The chef that I know has those nerves of steel.
33:19I think this chef is going to come back to Team Marrington.
33:22This chef is Iman.
33:26You gotta be kidding me.
33:28You gotta be kidding me.
33:29I'm putting you up there because I trust you, girl.
33:34Thanks, I guess, chef.
33:35But here we are in elimination, ready to fight one more time.
33:39You get up there and you take out Team Blaze.
33:41Come on now.
33:42Is that being on to my strategy?
33:44If you're really playing my style, send in Bobby.
33:47Okay, Miriam.
33:48Hey, ma'am.
33:49For this elimination challenge, we're staying in Japan.
33:53But bringing in taste from the rest of the world with a Japanese fusion dish.
34:00I won't go home today.
34:02Somehow, someway, today I will give you the best Japanese fusion you've ever put in your mouth.
34:06Now, all of you, head upstairs. I'll join you shortly.
34:08Let's go, Iman.
34:10Miriam, cook your food, Miriam.
34:11Get him. I believe in you.
34:15All right, you got this.
34:17There you go, man.
34:18All right, let's go. Here you go. Let's go.
34:20Let's do it. Let's do it.
34:22Iman, obviously, she's a pro chef.
34:23But I think at this point, if somebody calls me an amateur, I'm like, get out of my face.
34:30Right. Come over. Buy your teats.
34:33All right, Iman and Miriam.
34:35I'm seeing high expectations right now.
34:37You got this, Miriam.
34:3825 minutes to make an amazing Japanese fusion dish.
34:44Ladies, on your mark, get set and go.
34:49Off we go.
34:52I see this gorgeous A5 Wagyu.
34:55Like, oh, that's such a dream to cook with, right?
34:58Look at that piece of meat. Look at that. That's hot.
35:00You got it, baby.
35:04Right, Iman, what did you grab?
35:05All right, so tortillas, a beautiful Wagyu.
35:08A large tortilla? What are you doing?
35:09A taco. A taco.
35:10Yes, chef.
35:11So you're going to be fusing the Japanese with the Mexican influence?
35:13That's correct, chef.
35:14Love that.
35:15I've never done Japanese-Mexican fusion before, but I've definitely made quite a few tacos in my life.
35:21Oh, yes.
35:23Miriam, tell me the idea behind this.
35:25I'm going to stick to doing Wagyu steak with some miso roasted potatoes.
35:29Okay, good.
35:30Blaze it with some brown butter.
35:31So you'd say this is more of a French influence?
35:33Yes.
35:33A fusion across the Japanese place?
35:35It's like in between French and American.
35:37It's something that my husband and I make for date nights.
35:39Great.
35:39I'm sticking to them.
35:40My girls love it. My husband loves it.
35:41So we're just going to do that.
35:42That's the most important.
35:42And then how are you going to incorporate that miso?
35:45Put miso in the brown butter.
35:47Great.
35:47Nice.
35:48There you go, baby.
35:49There you go.
35:50Ladies, you're 10 minutes gone.
35:5215 minutes to go, yes?
35:53Yes, chef.
35:54Natalia, you would be very proud.
35:56I'm so proud.
35:57You would be very proud.
35:57All those Mexican flavors.
35:59Let's go.
35:59I want the spice.
36:01Hey, Miriam, get a saucepan, put it on top of your steak.
36:04No, no, no.
36:04Press it down.
36:05Press it down.
36:06Use something small.
36:07There you go.
36:07There you go.
36:08Just let it sit.
36:09Let it sit on there.
36:12You got this, baby.
36:13Curl your fingers.
36:14Let a girl cut her onion.
36:16Miriam, what are we doing with the potatoes, honey?
36:17Are we mashing them, or what are we doing with them?
36:19You guys are stressing me out.
36:20No, no, no.
36:21You do you.
36:21Do your thing, honey.
36:23Ladies, we're halfway.
36:2412 minutes down.
36:25Looking good, guys.
36:27Miriam, let's look after that.
36:29$200 slice of Wagyu.
36:31There you go.
36:32Let that slice.
36:32Just turn to the back.
36:33That fat will render down the back of the cow side pan.
36:36Yes?
36:37Yes, chef.
36:37Good.
36:37Lovely crust on there.
36:38Lovely crust on there.
36:40All right, so tortillas.
36:42Yep.
36:43I want to see a nice char.
36:45No burning.
36:46Leave it on the stove top.
36:47Just let it caramelize.
36:48I think it looks good like this.
36:49I honestly think it's almost done.
36:50Yeah, pull it.
36:51Pull it.
36:52Pull it.
36:52And then just let it rest.
36:53Yeah, yeah, yeah.
36:54Good job.
36:54There you go.
36:55Good job.
36:58Beautiful steak.
37:01Watch your tortilla.
37:02Yeah, watch your tortilla.
37:04Tongues, tongues.
37:06Oh, no.
37:07It's burnt.
37:09My tortillas are burnt.
37:10But there's no way that I lose this.
37:12There's no way that that's sending me home.
37:14Burnt taco after burnt taco.
37:16Woo!
37:16Ladies, we're eight minutes to go, yes?
37:18Eight minutes to go.
37:21Okay, Miriam.
37:21How are we doing?
37:22It's all fine.
37:23It's all rare.
37:24Yeah.
37:24But you can serve this stuff raw if you want.
37:26Yeah.
37:26Okay?
37:26Do you want it that rare?
37:28Nope.
37:28I'm looking at my steak, and it's just a little bit on the rarer side.
37:31And so usually my mom would just, like, hold things on the flame.
37:35I can't do that with the steak.
37:36I can't just hold the whole steak on the flame on the stove.
37:39So I'm like, let's torch it.
37:44Is she torching it?
37:45What the ?
37:45No.
37:46No, stop.
37:48Why is she ruining her steak?
37:49No.
37:50She thinks it's underdone.
37:51It's not underdone.
37:52It's not even close.
37:53No.
37:53There you go.
37:54Woo!
37:56Right.
37:57When you're doing these tacos, make sure it's full.
38:00You all right?
38:00Oh, .
38:02I reached down and burned my hand.
38:04Oh.
38:05I forgot that I had put a hot pan there.
38:08I can't slow down.
38:09I've got to push through this.
38:10I've got to finish cooking.
38:11Come on, Iman.
38:12Let's go.
38:12Let me think.
38:13Let me think.
38:13Let me think.
38:14My hand really hurts.
38:15Can I really do this?
38:22Iman.
38:23Let's go.
38:24Yes, Chef.
38:24Yes, Iman.
38:25Nice.
38:26Thin slices.
38:27Thin slices.
38:28Here we go.
38:28My hand hurts.
38:30It really hurts.
38:30But I can't slow down.
38:32I can't lose time over a burn.
38:33Sorry.
38:34I'm here to win.
38:35Ladies, we're down to the last two minutes.
38:38Start plating.
38:39Plate, plate, plate, plate.
38:41Nice.
38:41That's good.
38:42That's great.
38:43Bring it on.
38:44Bring it on.
38:45Potatoes and sauce.
38:46Less is more.
38:47Less is more.
38:49All those potatoes.
38:50No.
38:50That's a lot.
38:51Take a few off.
38:52Take a few off.
38:52Take a few off.
38:53Come on, Iman.
38:53Let's go.
38:54Good job.
38:56Five, four, three, two, one.
39:00Let's go.
39:03Good job.
39:04Good job.
39:05Good job.
39:05Good job.
39:05Good job.
39:05Good job.
39:06Good job.
39:08Well.
39:10Richard, Naisha, what an amazing cook that was.
39:14Oh, my goodness me.
39:15Two unique dishes, let me tell you.
39:17And what an extraordinary 25 minutes.
39:19The first dish.
39:20This is a Japanese, Mexican-inspired taco.
39:24And it's finished with togarashi and avocado crema.
39:29The fusion works.
39:31I like all of the sauce work.
39:33Ponzu and citrus ceviche.
39:34It works whether it's Japanese or Mexican.
39:37I mean, really bold move to make a taco and an elimination cook.
39:40However, it's very apparent to what two cuisines we're visiting here.
39:44Sort of a Latin and Japanese flair.
39:48It's cooked perfectly and very tender.
39:50With some beautiful sort of charred notes coming off the tortilla.
39:54And the second dish.
39:56This is a Japanese, French-inspired wagyu steak.
39:59With some sauteed mushrooms, onions, crushed potatoes, finished with miso.
40:06The potatoes are absolutely perfect.
40:09The steak looks like it's a little undercooked.
40:11It eats really, really well.
40:12This is a sound textbook dish of what bistro cooking is.
40:18You know, the question is, you gotta dig a little bit to find out that it's fusion, right?
40:22It's not obviously, you know, French or Japanese.
40:27Naisha.
40:28Wow, I mean, classic pairing here, steak and potatoes.
40:31However, I'm lacking a little bit of that acidity.
40:34And there's almost this sort of bitter note that's coming, almost like it's burned, but a little bit overwhelming.
40:42Richard, I'm gonna start with you first.
40:44The dish you're going to send home.
40:48This one is tough because the potatoes are just amazing over here.
40:55Listen, it's about a theme cooking a fusion dish.
40:57The dish that I'm going to be eliminating is the Japanese French dish.
41:08Naisha, which dish are you sending home?
41:11Please.
41:12The dish that I will be sending home.
41:18The steak and the potatoes.
41:24That dish was cooked by Miriam.
41:29Miriam, you are not just a ray of sunshine, but a burst of sunshine on this team.
41:34Your composure and poise is incredible.
41:37And this dish, these potatoes, I want the recipe for them because they're absolutely delicious.
41:41Thank you, chef.
41:42I wanted to put my country on the map, my family on the map, and I did that.
41:45You did, multiple times.
41:46I made some wonderful friends.
41:48Please, Miriam, say goodbye to your fellow contestants.
41:54I don't want to leave, but I always talk about how resilient I am, and I am so proud of
42:00myself.
42:01Thank you, chef.
42:01Take care.
42:02Thank you, Miriam.
42:04I think my girls will be really proud that Mama was here, but I think they're also going to be
42:07very excited that Mama's coming home.
42:13Congratulations, Iman.
42:15Thank you for testing me, chef.
42:16We need you all to be on top four next time we see you, because you'll be cooking with a
42:22few new surprise teammates.
42:27Oh, boy.
42:29Good night.
42:30What?
42:31A little switcheroo?
42:33Teammates.
42:33What does that mean, chef?
42:34I'm going to think about it.
42:36Oh, my God.
42:39Next time on Next Level Chef, why is there an apron?
42:43Welcome your newest members of your team.
42:45What?
42:46It's us.
42:47Oh, my God.
42:48Talk to each other, guys.
42:49I'm going to grab.
42:50Now you know how it feels.
42:51I've got to prove I still can play the game.
42:54Don't do it.
42:54Don't do it.
42:55Grab whatever you can.
42:56Herbs.
42:57That platform's no joke.
42:59Come on, pick up the pace.
43:00Go, chef.
43:02Woo!
43:02Woo!
43:03Now we're cooking with fire.
43:04Chef, you're in your element.
43:05I am!
43:06Mama!
43:07I respect you guys more than ever right now.
43:09Keep up the pace, Chef Ramsay.
43:10Holy .
43:12Whose idea was this?
43:13What the Mo, if...
43:13Would you like to pick up your set theÇ?
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