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00:01Previously on Next Level Chef...
00:03The platform will not be stopping.
00:07Man, that thing's moving so fast.
00:09Let's go, let's go, let's go, let's go, let's go, let's go.
00:11Move it, Miriam. Get it up here.
00:13Gotta go, guys. Move Beatrice. Well done!
00:15Congratulations, Team Ramsey.
00:17Heading into the elimination.
00:18Miriam.
00:19Iman.
00:20Watch your tortilla!
00:21There you go.
00:22Woo!
00:23Congratulations, Iman.
00:26And tonight...
00:27What is this?
00:28Are we switching?
00:30Five courses, 30 minutes.
00:32We are bringing in the Big Guns.
00:34Three new chefs to join your team.
00:37What?
00:37Who's about to pop out?
00:39Please welcome your newest members of your team.
00:43What?
00:59Good morning, good morning.
01:01Welcome back, everybody.
01:03Why is there an apron?
01:04What is this?
01:06Are we switching?
01:08Right, how are we feeling?
01:10Great, Chef.
01:10Good, Chef.
01:11We had some ups and downs last time around.
01:13And I'm not just talking about that platform.
01:17But you all rose the challenge beautifully.
01:20Especially my Gen Z hot shots.
01:23Hot shots.
01:24Are we ready to do it again?
01:25Yes, Chef.
01:25Yes, Chef.
01:26Team Arrington, thanks to Iman, we are out of the basement.
01:31We're moving up to the middle level.
01:32I do not even want to hear a whisper of the word elimination today, okay?
01:37Yes, Chef.
01:38Yes, Chef.
01:39Time to get into the heavy hitters over here.
01:41Team Blaze, we might be down in the basement, but we're the favorites in this competition.
01:46Our backs are against the wall, but we're the team to beat.
01:49Yes, Chef.
01:50Ready to get the out of the basement.
01:52I'm going to say it again.
01:53We are ready to get the out of the basement.
01:55How many times a year do you have that chat with your team in the basement?
02:00Right.
02:01Today's challenge can be summed up in one word.
02:04Teamwork.
02:05You'll have to work together as a team to create a stunning five course tasting menu.
02:14Let's go.
02:16This is going to be great.
02:17And that will have to be accomplished in just 30 minutes.
02:20Ooh.
02:21And it will be judged as an entire menu.
02:25Oh, my God.
02:27Listen, your team will have to join forces to create one hot appetizer shellfish dish,
02:32one poultry course, one meat course, a fish course, and a stunning dessert.
02:39Five courses, 30 minutes.
02:41Oh, .
02:43Why do you all look absolutely terrified right now?
02:47I have never even made a three-course meal in 30 minutes, let alone five.
02:52They're really stretching us like taffy, you know?
02:55They're just like, we're going to get the most out of these people.
02:58To get this done, communication is going to be vital.
03:02Help each other with that grab, especially.
03:04Right?
03:04Share your ingredients.
03:06Collaborate.
03:06It's the first time you get to do that.
03:08Someone has to do two.
03:09Some of you might be doing the math right now, thinking,
03:13five courses?
03:15There's only four of us.
03:16And Team Ramsey, there's only three.
03:19So, we are bringing in the big guns.
03:22Three new chefs to join your team.
03:26What?
03:26New member?
03:27I'm like, who's about to pop out?
03:29Please welcome your newest members of your team.
03:35What?
03:37It's us!
03:39Yes!
03:41Yes!
03:42Let's go!
03:43Let's go!
03:44Yes!
03:45Yes!
03:45Yes!
03:45That's right.
03:47Yes!
03:47For the first time ever.
03:49Richard and Naisha and myself will be cooking the dessert course alongside your menus.
03:55Excited?
03:56Yes, Chef.
03:57This is awesome.
03:59Team Ramsey, you ready?
04:00Hell yeah, Chef.
04:01So ready.
04:01To be in there cooking a tasting menu with the goat himself, like, that's top tier.
04:06Ah.
04:07This is going to be your biggest test so far.
04:10I know we can pull it off.
04:12This is where I go into orbit.
04:14The happiest place for me is behind that stove.
04:17I cannot tell you how excited I am to get into the kitchen with my team.
04:21Head the elevator.
04:22I'll see you up there shortly.
04:23This is weird.
04:24What was the last time you really cooked a dessert?
04:262003?
04:27The 80s.
04:28Wow, that's going to be a tough one.
04:35Come on, guys.
04:35Big energy, big energy, big energy.
04:38Yes!
04:39Let's go!
04:40Cooking the kitchen with Chef Ramsay, I have even more to prove.
04:44I don't ever want to let up for one second.
04:46It's pedal to the metal.
04:48Gordon right here, yeah?
04:49He's a beast.
04:50He could do anything.
04:51I truly believe that man is capable of insane things.
04:54Just like Gordon, I hate to lose.
04:59I forgot what the middle looked like.
05:01Nice to see you, middle.
05:02Is there an overall theme that we want, then?
05:05My strongest is Middle Eastern.
05:06Her strongest is Mexican, right?
05:08Out of everyone's, I'm most comfortable with hers if we're going to go towards one person.
05:11I'm also comfortable in Mexico.
05:13Then be alert on the Mexican flavors.
05:15Confident cook.
05:17Yes.
05:17That's what we're doing today.
05:18Confident cook.
05:19Absolutely.
05:20Let's go, baby basement.
05:21We're back.
05:22To make a five-course tasting menu is a feat enough, but to be doing it in a basement?
05:28This is insane.
05:29You guys know, in a tasting menu, we start light and we finish heavy.
05:32And grab everything.
05:33I was also thinking we'd have a better chance of staying on a theme if we did a fusion.
05:38Honestly, I think we should just wait and see what we got.
05:40Okay.
05:41I think that's an awful idea, but you know what?
05:45Go, Rich.
05:45Blazing speed.
05:46You got it, bud.
05:47You got it.
05:47I knew it.
05:48I knew it.
05:50How are we doing?
05:51You doing good?
05:52He hasn't put an eight for all in 20 years.
05:54I like to have a theme when we're getting into things.
05:56I think we're going to kind of wait to see what comes down.
05:58I mean, I feel like we should make those decisions now.
06:00I so badly want to say, like, that was my idea.
06:04But, like, nobody likes to kiss ass.
06:06Well, listen, here's the way I'm thinking about this.
06:08We got a downtown, cool little underground gastropub.
06:12Sounds great.
06:13So, who's doing shellfish?
06:14So, who's going to do fish?
06:15I'll do fish.
06:16Poultry?
06:17Okay.
06:17Poultry?
06:18I'll do the beef.
06:19Line up on the rail.
06:21Let's go!
06:22Yeah!
06:25Naisha's Ninjas are going to win.
06:26Naisha's Ninjas are going to win!
06:28Yeah!
06:29Amazing!
06:30And so, what's our theme for the menu today?
06:32Mexican.
06:32Oh, I love that.
06:33Oh, beautiful!
06:34Cooking with Chef Arrington.
06:37Ica Viva Mexico.
06:40So, who's cooking what?
06:41First course.
06:42First course.
06:43Second.
06:43Third.
06:43Fourth.
06:44Amazing.
06:45Dessert.
06:45I got dessert.
06:46I'll do that.
06:48Yes!
06:49Hello, Chef!
06:50Oh, my goodness me!
06:52Let's go!
06:52Right, how have we been?
06:52Are we good?
06:53Yes!
06:53Right, come over.
06:54Yes, Chef.
06:55Am I wearing the same thing Gordon Ramsay's wearing right now?
06:58Are we twinning?
06:59Right, menu-wise, what are we thinking?
07:01We're trying to go for, like, a French-Italian-style theme with this tasting.
07:04Okay.
07:04Nice.
07:04He's going to take over both seafood courses.
07:07I'm going to be in charge of poultry, and Arnav is going to be in charge of the beef.
07:10I've been cooking seafood growing up near the ocean my whole life.
07:13Right, guys, line up.
07:14This is going to show I'm a pro.
07:16I do not screw around.
07:18Talk to each other what we're grabbing.
07:19The platform is moving.
07:21On your mark, get set!
07:25Go!
07:25Let's go, let's go, let's go!
07:27Boom, I see some scallops.
07:28I'm like, money.
07:29Scallops are perfect for sports.
07:31Game hen.
07:32Beautiful.
07:33Boom!
07:33That's what I wanted.
07:34We need wine, we need wine.
07:36I see wine, and then I see that caviar.
07:38This is about to be a good one.
07:41Guys, you haven't got a fish yet.
07:43Salmon?
07:43Yeah.
07:44Who's got the red meat?
07:44Get a beautiful ribeye.
07:46I got the meat shaft.
07:47Here, onion for you.
07:48Talk to each other, guys.
07:50Oh, I got a truffle.
07:52I got morels and truffles.
07:53Over here, over here.
07:54Let's go, guys, let's go!
07:56Corner, corner, corner.
07:57Beautiful, bright red jumbo prawns.
07:59Like, this is a slam dunk.
08:01Oh, filet can't go down to the basement.
08:04I see snapper, grab that, and from there,
08:06just kind of panic grabbing anything that's Mexican flavor.
08:09Urizo, lime, chipotle.
08:11I need this chicken.
08:13I love to cook chicken.
08:15I'm a princesa de pollo.
08:17Mole!
08:17There's a mole!
08:18I see corn!
08:20Organize your ingredients.
08:21I didn't grab corn.
08:22There's no corn.
08:23I grab corn.
08:23I love you!
08:24Ready?
08:25Go!
08:26Let's go, let's go.
08:28It's a duck breast.
08:29It's a duck breast.
08:31Grab whatever you can.
08:31Mushrooms, vegetables, sauce.
08:33Spinach, limes, onions.
08:35Herbs.
08:35I got dill.
08:36I got cognac.
08:37You got proteins?
08:38The platform starts to go up.
08:40I see Chef Blaze jump up and grab, like, chestnuts or something.
08:43I didn't know that's right.
08:45Good for you!
08:46Ooh!
08:47Chef Blaze is not a tall man by anybody's standards.
08:50It's impressive.
08:51Dude!
08:51Let's get a plan together.
08:53Did you get oysters?
08:53I got oysters!
08:54Okay, what protein you got?
08:55I got the New York strip.
08:56I'm gonna do a lemon sole.
08:58All right, so I got a duck breast.
08:59Okay, start taking your ingredients to your station.
09:02Yes, Chef.
09:02Yes, Chef.
09:02Your 30 minutes starts right now.
09:04Jeff, you should be, uh, scoring your duck right now.
09:06Sounds great, Chef.
09:11Go, Chef!
09:12Oh, hell yeah!
09:14Okay, I get it.
09:15I'll chop faster, Chef.
09:16These knives suck down here, huh?
09:18Yeah, they do, Chef.
09:19My first time, guys.
09:20Ha, ha, ha.
09:22Salt.
09:24We're moving with purpose, guys.
09:25I love this.
09:26You guys are the best!
09:28Becca, I'm gonna need help with the masa.
09:30I'm gonna make it.
09:31Chicken mole empanada.
09:32You need help with the dough?
09:33Is that what you need help with?
09:34Yeah.
09:34It's such a cool challenge that we can finally work together as a team.
09:37I wish we could cook together all the time.
09:39We would really rock it.
09:43Five minutes gone, guys.
09:4425 minutes to go.
09:46So it's panseared scallops with a caviar sauce.
09:49It's caviar.
09:50What are you doing with the salmon?
09:51Panseared salmon, I'm gonna do that with, um, a little bit of my leeks.
09:54I'm gonna do a chive aioli.
09:56Keep on talking to each other, guys, as well, yes?
09:58And make sure we're all on the same page there, yes?
10:00Teamwork is gonna make this dream work.
10:03Oh, platform's moving.
10:04This is mine.
10:04Dessert.
10:05Focus on yours, guys.
10:06Chef Ramsay is headed to that platform.
10:08He's got that gusto.
10:10You know, his age ain't slowing him down.
10:12What can I go?
10:12Okay, okay, okay.
10:14So figs pastry.
10:15You got figs?
10:16Uh, damn.
10:17Okay.
10:18Good job, Chef Ramsay.
10:19What else?
10:20What else?
10:20What else?
10:21What else?
10:21Grabbing ingredients.
10:22Custard.
10:23Berries.
10:24I had no idea.
10:25It's so hard.
10:26You've just got no time to think.
10:28Oh, my God.
10:29Like, damn, Chef.
10:30Now you know how it feels.
10:31I need something.
10:33There is nothing easy with that grab.
10:36Jeez, that moves fast.
10:41Guys.
10:41Yeah, Chef.
10:42How quick does that thing go?
10:43It goes fast.
10:44Yeah, I got figs.
10:46You got figs?
10:46That's it.
10:47Nice figs.
10:47Maybe, um, like, um, like a fig tart-a-tan.
10:50Hell, yeah.
10:51Okay.
10:52Oh, this one's for me, guys.
10:53Platform is for me.
10:54I got this.
10:55I got this.
10:55My heart is about to jump out of my chest, but I'm trying to play it, like, very cool,
10:59calm and collected.
11:00That platform grab is no joke.
11:02What am I getting here?
11:05Thinking beautiful sort of Mexican hot chocolate.
11:08It is time that all of these judges understand how exactly this platform works.
11:14Grab, grab, grab, grab.
11:15When you try grab, grab, grabbing, it is not that easy.
11:17Cherries.
11:18Some orange might be nice.
11:20Orange might be nice.
11:21Yes, Chef.
11:21Orange might be really nice.
11:23Okay, cool, cool, cool, cool.
11:24What are you making, Chef?
11:26I'm gonna make a sort of molten chocolate cake.
11:28Yes.
11:29Love.
11:29I'm thinking abuelita vibes.
11:31Oh, yes, abuelita.
11:32With, like, a Mexican chocolate.
11:33Natalia, I'm leaning on you.
11:35Does that sort of abuelita vibe come through?
11:37Will we make abuelita happy?
11:38It does.
11:38All the abuelitas are happy.
11:40She takes care of us, right?
11:41Yes.
11:42We love abuelita chocolate.
11:43Who doesn't love a molten chocolate cake?
11:45We don't talk to those folks.
11:49They have no place on Team Arrington.
11:51Platform's coming, but this one's for me, guys.
11:53This one's for me.
11:53Finally, I get to do my own proper platform run and grab.
11:58Okay, chocolate, bananas, maybe a little cocoa powder.
12:01These hands have been here waiting to grab every bottle and can.
12:06It's like a shopping spree.
12:08I'm good.
12:09Okay.
12:10I'm good.
12:12Don't do it.
12:13Don't do it.
12:15Please, no.
12:16Not again.
12:18All right.
12:19Yes, Chef.
12:20It is like when Coach runs a couple laps with you.
12:23Like, I gotta prove that I still can play the game.
12:26I am Peyton Manning with a better hairline.
12:28Come on.
12:29Pick up the pace.
12:2922 minutes remain.
12:3122 minutes left.
12:32If you need anything, let me know, Chef.
12:33I'll help you.
12:34Austin, you applying for sous chef in this kitchen.
12:36Chef, actually, I'm applying for your job, but, like, I couldn't find the gonads to actually
12:41say it.
12:42We all call each other chefs in my kitchen because we all are.
12:45Absolutely, Chef.
12:46If you call someone something enough, they'll become that.
12:48Okay?
12:48Yes, Chef.
12:50Chef, I'm taking a basing tip from your Instagram page, huh?
12:53Oh, my gosh.
12:54Yeah, I don't usually do it with a plastic spoon, though.
12:56That's all I got, Chef.
12:57And listen, just make sure we don't, uh, overcook it and hurt.
13:04I'm getting into my molds, but I'm gonna hold off to bake.
13:07Yes, Chef.
13:07You're brilliant.
13:08Taste, taste, taste.
13:10Guys, halfway down.
13:11Oh!
13:13Did you want notes?
13:14Because I don't want to give you notes.
13:15It's great.
13:15Like, it's delicious.
13:16I love it.
13:17Just so happy to be in this kitchen with you guys.
13:19Chef, you're in your element.
13:20I am!
13:21We love it!
13:23Natalia, these are your empanada balls.
13:25How's your corn, Becca?
13:26I have a handful of things going on right now.
13:28I'm making street-style esquites with a chili seared snapper.
13:32Natalia, have you worked on that dough at all?
13:34Do you want me to knead it?
13:35Yeah, give it a couple of kneads.
13:36But I've spent all this time making empanada dough for Natalia to use for her empanadas.
13:41So, at this point, I know I need to stay as focused as possible on my dish.
13:46Fish is on the paper towel, yes?
13:48Yes, it is.
13:49You get that cooking soon, right?
13:51Protein, protein, protein.
13:52Has to be nailed.
13:52Bobby, where are your shrimp?
13:53What are your shrimp doing right now?
13:55I'm working on them right now.
13:56What do you have here?
13:57I'm actually going to be trying to kind of incorporate, like, the South along with Mexican.
14:01And what is this dough here?
14:02Uh, it's going to be a, uh, uh, let's see, beignet po'boy.
14:08This might not be quite as Mexican as everybody else's stuff.
14:13And, uh, Mexican flavors.
14:15But so far, I've actually made it through this competition because I always kind of take a little bit of
14:19a risk.
14:19I'm just crossing my fingers that it works.
14:21Make sure you're happy with it and that you're calling it that.
14:23Mexican fine dining, right?
14:25These sort of Latin flavors, right?
14:27Thank you, Chef.
14:29Keep it going.
14:30Twelve minutes to go, guys.
14:32Come on.
14:32Ryan, let us know if you need any help.
14:34Don't overwhelm yourself.
14:35I'm going to start throwing my salmon down.
14:37Maybe you can help me watch that.
14:38Just make sure it doesn't get over crispy, okay?
14:40Perfect, Chef.
14:40Dropping salmon.
14:42Ryan, we good on this trip, I?
14:43Mm, little, little bit longer, bro.
14:45Yeah, Chef.
14:45I am just in awe of our ability to work together and become this, like, holy trinity of teamwork.
14:53Beautiful.
14:54I'm the Holy Spirit.
14:56Clean stations, clean minds.
14:58Ryan is the father.
14:59I need an opener for the caviar.
15:00Can't open her underneath your station, right where the peeler is.
15:03Arnav is the son.
15:04And Gordon Ramsay's gone.
15:07How are you doing, Chef Ramsay?
15:08Tatan is in the oven, she goes.
15:11I'm going to start a rum sauce.
15:13Thank you for checking in, Beatrice.
15:15Of course, Chef.
15:16Keep up the pace, Chef Ramsay.
15:17Holy .
15:18Whose idea was this?
15:21Let's go, guys.
15:23It's blazing down here, guys.
15:24Yeah, baby.
15:25Yeah, Chef.
15:26Freaking good.
15:27Now we're cooking with fire.
15:3011 minutes left.
15:31What do you think about bananas like foster dish for dessert?
15:34Bananas foster, all day long.
15:35Blaster, what?
15:37What the ?
15:38Guys, the equipment doesn't work down here, huh?
15:40Not really.
15:41I respect you guys more than ever right now.
15:44Brandon, you okay?
15:44You're going quiet on me, Brandon.
15:46I'm great, Chef.
15:47I'm cooking the sauce au poivre, but I need a way to impart a lot of mushroom flavor
15:52without technically having a lot of mushroom.
15:55Magistice.
15:58Something to lighten it up.
15:59It needs something a little light in there.
16:00I have an idea.
16:01I have a can of condensed mushroom soup.
16:06Mushroom and steak go hand in hand, so this is the perfect combination.
16:12I decide to add some cream so that it will not just taste like a salty, creamy can of soup.
16:24Um.
16:25How is everyone doing?
16:27You better than me.
16:28You better than me.
16:29What the is this?
16:31Okay, these are going in the fryer.
16:33I'm going in with dessert.
16:34Ten minutes.
16:35Get that steak on, Iman.
16:37It's searing, Chef.
16:38Oh, my God.
16:38Hi, beautiful color.
16:39Hello.
16:40Iman, you're in your element, huh?
16:41Yes, Chef.
16:43Becca.
16:44Yes.
16:44When are you planning to drop your fish?
16:46Probably right now.
16:47Oh, my goodness.
16:48Let's get that going.
16:49Organize yourself.
16:50I'm nervous that maybe I don't have enough time to get this done.
16:54I don't want my dish to be the reason that my team ends up in elimination.
17:05Six minutes.
17:07High level communication, guys.
17:09I think it's...
17:10Wow.
17:11Wow.
17:11Good?
17:12A little bitter?
17:12It's delicious.
17:13Yeah?
17:14Okay.
17:14I love the chocolate in there.
17:15Together, we can achieve anything.
17:17Miss Becca, is it ready?
17:19Yes, I think so.
17:20Executing a fish is, you know, it's difficult.
17:23I'm really hoping it's cooked all the way.
17:26Yeah, we're good.
17:27We're good.
17:27We're in a good place.
17:28We're in a good place.
17:29Grab your plates, guys.
17:31If there are any concerns, we need to know about them right now, guys.
17:35With my own dish to cook, it's a lot to rally.
17:37Your brain goes off on a bullet train, and it's up to you as the conductor to drive that thing.
17:44Get this going.
17:45We got that going.
17:46Bring big flavors.
17:48Where's that tequila?
17:49Right here, chef.
17:50Careful, Bobby.
17:50You just gotta be smart with it, and you know, think about how you're imparting flavor.
17:53I'm trying to figure out ways to actually spin this into a Mexican dish.
17:58It's just adding a tiny little bit of flavor.
17:59I'm not going crazy.
18:00It's just an accent.
18:01Just make sure it makes sense, right?
18:03No surprises.
18:05I got a name for my dish, guys.
18:07What is it, chef?
18:08Banana in a haystack.
18:09Banana in a haystack.
18:11Banana in a haystack.
18:13This is an absolute style over here.
18:15Practice what you preach, Blaze.
18:16Let's go.
18:17I am having so much fun.
18:19That's freaking delicious.
18:20Hey, I like to hear that, chef.
18:22Yes, you know we like to hear that.
18:23I love wearing the apron.
18:25It's Superman's cape.
18:27Austin, you're good.
18:28You're all about finesse with that course, okay?
18:30Yeah, absolutely.
18:30Delicate flavors.
18:31Megan?
18:31I want the salt that the oysters are on top of to look like a beach in the Pacific Northwest.
18:35You got it, chef.
18:36The thrill to me is to be able to do what I do in my restaurants.
18:41Orchestrate, conduct the full service.
18:43All right, Jeff, you're with me, right?
18:44I'm worried about our duck dish, okay?
18:46Where's the sauce?
18:47The sauce is right here, chef.
18:48This is a miso butter.
18:49Yes, chef.
18:51I want more acidity and more sugar to bounce out the salt.
18:54It's salty, okay?
18:55Sugar and sweetness.
18:57Butter also.
18:58Oh!
18:58Butter.
18:59Butter.
19:00Butter.
19:01Keep your day job.
19:03I throw axes, not butter.
19:05Let's go, guys.
19:06Focus, okay?
19:06Focus, okay?
19:07Yes, chef.
19:07Yes, chef.
19:08It's all fun and games until someone goes home, right?
19:11Yo, whisk, anyone?
19:12Right here.
19:14Yes!
19:15That was sick.
19:16Bring it home, guys.
19:17Three minutes to go.
19:18Chef Ramsay, let us know if you need anything.
19:20I'm doing really well right now, so I can help.
19:22I love seeing Chef Ramsay and his element.
19:25I love seeing him get in the competition himself.
19:28Look at that.
19:29Beautiful.
19:30Beautiful.
19:32It, like, brings out a different part of him, which I'd love to see.
19:35Woo!
19:36.
19:36My boots.
19:38Dropping scallops.
19:39Okay, scallops.
19:40I have this vinaigrette right here.
19:41Salmon.
19:42Take your time, Ryan.
19:43Bring it home, yes?
19:44Okay, guys.
19:45Remember, those protein's got to rest.
19:47Hey!
19:47All right, chef.
19:48Let's go.
19:48Come on, Team Ramsay.
19:49We got this.
19:50Chef, should I cut that ribeye before I plate it?
19:52Yeah, let me show you.
19:53That tatan's gonna come out of the oven right at the very last minute.
19:56Chef Ramsay, could you toss me a ring mold?
19:58Yes.
19:58Can you just give me two seconds?
19:59In fact, if you stick a broom up , sink the floor to run along.
20:04Thank you, chef.
20:04Guys, come on.
20:07Don't miss platforms, guys.
20:10.
20:11Shope, shope, shope, shope, shope.
20:13Oh, I'm shaking.
20:15Listen, I had one of my mentors always tell me something that's really relevant for the basement.
20:19Never let a machine stop you from doing your job.
20:21That's right.
20:22Heard that, chef.
20:22The mixer's broke, you use your hand.
20:25The slicer's broke, you use your knife.
20:27The AI's broke, you use your own brain.
20:29That's it.
20:30Yes, chef.
20:31Beautiful, simple food.
20:32We're in the basement kitchen.
20:33We wasted all of our parents' money and loved ones' money on opening up this place.
20:38Let's not let them down on opening night, you know what I mean?
20:40Yes, chef.
20:40Yes, chef.
20:41The little basement kitchen that could today, okay?
20:43That's it.
20:44Gastropub, baby.
20:45All right, two minutes.
20:45It's time to plate.
20:46Yes, chef.
20:47This is where we bring everything together, guys.
20:49Make sure you've got nice, tight plates, huh?
20:51Tasting menu.
20:52Everybody good?
20:53Everybody good?
20:54Yes.
20:54Meg, that's beautiful.
20:56Can I help you with anything?
20:57Yeah, we need to balance the sauce a little bit, huh?
20:59Don't put any more sugar, because it's starting to break.
21:01Yep.
21:02That's happening.
21:03One more minute, and then it'll come down to the very last minute.
21:06Platform is moving.
21:0960 seconds.
21:11Bring it together, everyone.
21:12This is not the time in the competition to miss a platform, okay?
21:16A little cold cream, so the hot sauce will bring it back.
21:18Cold cream.
21:18Cold cream.
21:19Cold cream.
21:21Cold cream.
21:21I'm stressing.
21:23I need to have a perfect sauce.
21:25All we got is 30 seconds.
21:27Last looks.
21:28Keep going.
21:29Take it off the heat.
21:29Take it off the heat.
21:30Get this side.
21:31Get everything.
21:32Let's go, Austin.
21:35Perfect.
21:35Perfect.
21:36Perfect.
21:36Perfect.
21:37Thank you, chef.
21:38Good job.
21:39The platform is here.
21:40Heard.
21:43We can't miss the platform today, guys.
21:46Let's go, Austin.
21:47Let's go, Brandon.
21:48Jeff.
21:48Let's go, Jeff.
21:49Jeff.
21:49Jeff.
21:50Let's go, guys.
21:51Let's go.
21:51Let's go.
21:52Down to the last second.
21:53I am just scrambling.
21:5510 seconds.
21:5610 seconds.
21:57I have to get this plated and get it on that platform.
22:00Jeff, the platform is here.
22:01Let's go!
22:06The platform is here.
22:08Let's go, Jeff.
22:09Jeff.
22:11Good job.
22:12Good job.
22:12Oh, my God.
22:15The platform's here.
22:16The platform is actually here.
22:20Walk in like you.
22:21Talk it, please.
22:21Let's go, guys.
22:22Do not miss.
22:23Right behind you, Bobby.
22:24Right behind you.
22:25Oh, my God.
22:27You guys.
22:27Come on.
22:28Oh, my God.
22:30You guys.
22:30Oh, my God.
22:30Come on.
22:32Oh, my God.
22:32You guys.
22:32Oh, my God.
22:32The platform's here, guys.
22:33We've got to go.
22:35We've got to go.
22:37We've got to go.
22:38We've got to go.
22:39One more.
22:40One more.
22:40One more.
22:40Let's go.
22:41We've got to go.
22:42Quick.
22:42Quick, Brian.
22:43Quick.
22:43Get him on.
22:44Get him on.
22:44Yes.
22:45Woo!
22:47Yay!
22:48Yes!
22:48Let's go!
22:49Yes!
22:51Yes!
22:56How much fun was that?
22:57Oh, that's bad.
22:58Oh, my goodness, mate.
23:00Look at this.
23:03Now, as we told you earlier, each team's menu will be judged together cohesively.
23:10The team with the overall best menu will win this challenge.
23:15Should we start from the top?
23:16Team Ramsey went with a theme of modern European fine dining.
23:20We're going to start off with the shellfish appetizer.
23:23Scallops sat on caviar beur blanc with sauteed white asparagus.
23:27Caviar beur blanc says it all.
23:29The scallops are cooked really, really well, and it's a perfect pairing with the white asparagus.
23:32Strong start.
23:34Next up.
23:34This is a pan-seared salmon with a fennel puree.
23:37It was the same chef.
23:40Wow.
23:40Phenomenal progression in this menu.
23:43I can feel this building.
23:44Really delicious.
23:47Next up for the poultry course.
23:48This is a guinea hen serve with a chive butter sauce finished with truffle.
23:53It's one of those you don't want to knock it down.
23:54It's so pretty, yeah?
23:55Gorgeous.
23:58No, it doesn't quite meet my expectations, to be honest.
24:01It exceeds my expectations.
24:03I love this dish.
24:04It's delicate, it's dainty, and it's just a nice sort of segue into the next course.
24:10This is a roasted ribeye cast iron pan served with a roasted parsnip puree, then baby parsnip
24:16roasted in truffle and honey with a port wine sauce.
24:18I don't like repeating ingredients unless it's truffles, then let it rain everywhere.
24:23Maybe a touch overcooked on the meat, but another cohesive dish.
24:26Yeah, exceptional.
24:27Really good job.
24:28Finally.
24:29Not too sure about the pastry chef on the top floor, but we did a fig top the tan and
24:33then
24:33this rum toffee sauce here as well.
24:38Yeah, I love the caramelized notes against the beautifully roasted figs.
24:42I think the chef that made this dessert has a strong future ahead of them.
24:46A strong future ahead of them?
24:49Are you serious?
24:50Thank you, miss.
24:51Rich, please.
24:52How about being off to the middle?
24:54Off to the middle.
24:55The theme that we're going for is Mexican inspiration.
24:59We are starting with the appetizer.
25:01Tajin spiced red shrimp beignet deep fried to sort of mimic a po'boy and made with tequila.
25:08The flavors are there.
25:09I think a po'boy is almost like a Louisiana French as opposed to Latin, so I'm a little
25:12bit confused in terms of where we're going.
25:14Yes, you know, the theme of the day is Latin.
25:17I think this is a slight departure.
25:19Next up, pan roasted snapper.
25:21This is served over Mexican street corn or esquites with a pineapple pico de gallo.
25:28Corn delicious.
25:30Such a shame the fish is undercooked.
25:34This is a fish that you can't get away with medium rare on it.
25:37You got to cook it all the way through.
25:39Damn.
25:41For our poultry course, we have chicken tinga empanada with an avocado crema.
25:47Mmm, that's delicious.
25:49Really good.
25:50Pastry is delicious.
25:51Chicken is delicious.
25:51The actual filling is beautiful.
25:53Next up, we have a filet of beef served with a chipotle butter.
25:59Look at it beautifully.
26:02I think this is a standout dish for me so far in this menu.
26:05Seasoned beautifully.
26:06It's got a nice smoked flavor.
26:09And the garnish underneath just lifts the filet.
26:12To finish, this menu is a chocolate lava cake.
26:16Sort of Mexican hot chocolate.
26:18And this is exceptional.
26:19Chopping bottles cooked beautifully.
26:20Yeah, it's got to be tough to cook something as beautiful and elegant as yourself, Naisha,
26:25but somehow you figured it out.
26:30Keep it coming.
26:31Those points will get you everywhere.
26:33All right, shall we head down to the basement?
26:35Please.
26:35We're doing a bistro that's downtown with a little bit of an edge, you know?
26:40Four cooks that took all of their loved ones' money and invested it into a little pop-up restaurant
26:44and wasted it all.
26:46First dish is an oyster's Rockefeller with a little chili butter.
26:50Incredible start.
26:51I love the texture that's achieved.
26:53These breadcrumbs are beautiful.
26:54A really nice, hearty way of allowing that briny saltiness to come through.
26:58I love this.
26:59Really good.
27:00Next off, we have our fish course.
27:02This is sole with a citrus beurre blanc and spring vegetables.
27:07This is a delicious fish dish and the cook on the sole, exceptional.
27:11So we're moving on to our poultry.
27:13We have a seared duck with a little miso honey butter.
27:16Duck's cooked beautifully, but it's a very strange combination with that miso, honey butter.
27:21Sweet on fat.
27:22For me, the sauce is quite rich.
27:24Just reading a little bit too sweet.
27:27Okay, next we're moving to our red meat.
27:29So this is a take on steak au poivre.
27:31Steak with a mushroom au poivre.
27:34Steak's cooked beautifully.
27:36Absolutely beautiful.
27:37The only thing that brings this dish down, it tastes like a canned soup.
27:42It did come from a can.
27:45If I was your mentor, I'd stop you serving that canned soup.
27:48Well, I like the canned soup because it brings all this omami and flavor to it.
27:52To me, there's no difference between a bottle of soy sauce, a jar of miso, or in this case, a
27:57little bit of canned soup.
27:59Okay, pastry chef's a little bit on fire down there.
28:01Not in a great way, I mean on fire.
28:04This is a take on a banoffee.
28:06So this is caramelized bananas, caramel sauce, chocolate, and a little banana salsa.
28:10I love this banoffee pie.
28:11It's silly, and it's serious, and it's indulgent.
28:14And those little fried crispy bits remind me of your golden locks on top.
28:19That is delicious.
28:20I mean, really delicious.
28:2215 amazing dishes.
28:23This is going to be a very tough decision.
28:26Excuse us, please.
28:30Yeah, I know. We killed that.
28:32Can we talk about the three hot shots on the top floor?
28:35I have three words for us.
28:37Sophistication, humble, and confident.
28:39The game hen, that was such a pretty dish.
28:42Yeah, I would pay $500 for that.
28:44100%.
28:44Middle floor.
28:45The issue I have is the first course.
28:47Mm-hmm.
28:47Right, I think that took the largest departure from the idea of Latin flavors.
28:51Confused everybody.
28:51A beignet has no place in that menu.
28:53The snapper, I'm so sorry.
28:55I knew the minute I started cutting into it, it was like dense and rubbery.
28:58I'm like, oh my God.
28:59Oh, yeah, yeah, yeah.
29:01The filet was redemption, absolute bullseye, dead center.
29:05I think the basement menu was the most cohesive.
29:09Wow.
29:10But you didn't need to serve the whole duck breast.
29:12No, edit yourselves down, right?
29:14Out of interest, how long will your bistro stay open serving canned soup?
29:18First of all, we tell no one about that.
29:20Oh, my God.
29:21But I'm not gonna knock it.
29:22This is an edgy bistro.
29:23Didn't need it.
29:24Rookie mistake.
29:25Really heavy.
29:27I'm okay with it.
29:28Rookie mistake.
29:28We said the whole menu works as a whole.
29:32Take the win with the canned soup.
29:35I hate canned mushrooms.
29:37We good?
29:38Yes.
29:38Yeah.
29:39Good job.
29:40Man, well done, guys.
29:44Come on, boy.
29:44I think I did that.
29:45They're coming.
29:47Right, all of you, well done.
29:48Richard, Naisha, and myself, we asked ourselves, which menu would you love to return to in a restaurant?
29:59The winning tasting menu today was created by Team Ramsey.
30:13Such a gut punch.
30:15Those kids, they are getting a little too big for their britches here.
30:19They really do need to be taken down a peg.
30:21Team Ramsey, you've earned the right to cook in that top-level kitchen next time round.
30:27But for now, head back to the lounge and enjoy.
30:30Well done, all three of you.
30:31So proud.
30:31Well done.
30:32Go and enjoy some TikTok, guys.
30:36Woo!
30:39Yes!
30:40Yes!
30:40Let's go!
30:42Now, Richard, Naisha, each of you must choose a team member to head in to that elimination.
30:53And now the game's getting intense, right?
30:56The person heading into the elimination cook from Team Blaze is...
31:02Jeff.
31:04Bring your pace and energy, and just refine it a little bit upstairs.
31:07You're gonna be okay.
31:08Yes, Chef.
31:09I'm crushed.
31:10But you know what?
31:11I got chosen.
31:12I'm just gonna focus to what I know and compete.
31:15So difficult.
31:17Do I pick a dish that was undercooked, however great flavor?
31:21Or do I choose the chef who had a great idea, but it didn't really match the theme of the
31:27day?
31:31I'm choosing Bobby.
31:33Yes, Chef.
31:35Wow.
31:37Bobby, press pause for a second, because you have a pin on your chest.
31:40You can throw that pin in, and then Naisha will have to nominate another individual from Team Arrington.
31:47Or you keep the pin on, and you go head-to-head with Jeff in the elimination.
31:53What's your choice, please?
32:00Bobby, I'm choosing you because I want you to go up there and win this.
32:05Get back to Team Arrington where you belong.
32:07Yes, Chef.
32:08Bobby, what's your choice, please?
32:10I stand by Chef Arrington's decision.
32:13I'd rather cook on merit.
32:15It was not my strongest dish, and I believe in myself.
32:20I'm ready for this.
32:21An immunity badge only gets you so far, and I know this is kind of like a risky move, but
32:26I'm not gonna throw my teammates under the bus.
32:28Wow, it's risky.
32:29Risky.
32:30Bobby should not be the one that's having to cook.
32:33I feel like a weak link on my team right now, and I feel really bad.
32:39Okay, Jeff and Bobby, a tasting menu is usually accompanied by an amazing wine list.
32:47So the theme of this elimination challenge is cooking with wine.
32:55Yes, Chef.
32:55Yes, Chef.
32:56Head to the elevator.
32:57I'll see you shortly.
32:58You got this, buddy.
32:59You got it.
33:00Keep doing your flavors, Jeff.
33:01Really strong.
33:01Keep doing your flavors.
33:02I have so much respect for you.
33:04So proud of your decision, Bobby.
33:05Like, you literally just gave me boost goals.
33:10That's what I love about Bobby.
33:11Shh.
33:11Listen.
33:12I'm sorry you're gonna lose someone, Richard.
33:13Heroes get blown up sometimes, too, guys.
33:15I mean, come on.
33:15That's a crazy decision.
33:17First time in Next Level Chef history Bobby decided not to play the pin.
33:20Oh, man.
33:21This could be a hero moment or an idiot moment.
33:26Yes.
33:27Let's do this.
33:28There's a quarter million dollars on the line.
33:30That year-long mentorship.
33:32I gotta win this.
33:35I respect Jeff.
33:36I know he's an incredible chef.
33:38I never want to send a friend home.
33:40But this is my moment to step up.
33:43Let's go.
33:44This is gonna be a tough one.
33:45Both social media chefs, both very talented.
33:5025 minutes using amazing wine.
33:53Platform is moving, guys.
33:54All right, let's go.
33:55On your mark.
33:56You're set.
33:57Go.
33:58Go, Bobby.
33:58Come on, Bobby.
33:59Let's go.
34:00I see this beautiful halibut, and it has to be mine.
34:03There you go.
34:04There you go.
34:05Oh, no.
34:07Oh, no.
34:10No.
34:11You okay?
34:12Yes, chef.
34:12I can still feel the squish of this fish in my hands.
34:16I did not want to let it go for anything.
34:19Guys, we've got vermuth, sherry, yes.
34:21Pinot Noir, Malbec.
34:23It's delicious shabbling.
34:25Bobby?
34:26Apart from Jeff, what did you grab?
34:27Grab the halibut.
34:28And why do you fight so hard for the halibut?
34:30What is it so special?
34:31Chef, I'm gonna be cooking on papillote.
34:32Okay, good.
34:32So I want to make sure I have the fish.
34:34I'm gonna be doing a sauce chivri.
34:37So a lot of bright herbs, a lot of white wine.
34:39He's gonna parchment wrap that and steam it with the veg.
34:41I've done this before.
34:42You do it with white wine.
34:43And then when you present it, the papillote goes onto the plate.
34:46Yes, chef.
34:46And it's the mentors that open up that plate.
34:47I would like that.
34:48Yeah.
34:48That's literally gotta be done in the moment, right?
34:51Yes, chef.
34:51Good.
34:51Watch the cook on that halibut, please.
34:53Yes, chef.
34:53Don't overcook it, please.
34:55Good, chef.
34:56Jeff, what are you gonna do with the lamb?
34:57I'm actually gonna barbecue it.
34:59I'm gonna get a nice sear.
35:00I'm gonna reduce down these cherries right here with a little bit of port and the red wine
35:03and make like a nice little glaze.
35:05What are you gonna do?
35:05Like a beautiful mash?
35:06I'm just gonna have some mashed potatoes, some nice creamy mashed potatoes.
35:09Love that.
35:10Love that.
35:10Love that.
35:11Love that.
35:11Love that.
35:17Bobby, you look like a pro, my friend.
35:19Thank you, chef.
35:19Look good.
35:20Jeff, you're looking good, brother.
35:22Thank you, you too.
35:23Guys, we're three minutes down, yes?
35:27If you wanna get your lamb on, we'll watch it.
35:29That way you want enough time for it to rest.
35:31You got it?
35:31You got eyes on it?
35:32Awesome.
35:32Yeah.
35:34What is it too sweet?
35:36What was your sweet?
35:37Port is sweet, so add a little chicken stock.
35:40Stock in the fridge.
35:42Hey, look at me making a call.
35:44Team Blaze.
35:45You two were in my sights, by the way.
35:48I can talk to the nation, Richard, if you guys want to leave and join another team.
35:52Chef Ramsay likes to play the mind games.
35:54I'm Team Blaze through and through.
35:56This apron's not coming off.
35:57I could make that happen.
35:58You're just a .
35:59Aren't you?
36:00The last two seasons, we've nailed the winner.
36:02Yeah?
36:03He's got a pair on him.
36:05And now I've got a bunch of kids that are downstairs doing their homework.
36:08I'm sorry, but your little up there need to be taken down a notch.
36:11Their attitude is getting the better of them.
36:13Oh, my goodness.
36:15Wow, wow, wow, wow.
36:17You call them little .
36:18Little .
36:19I think I caught him off guard with that one.
36:23Wow.
36:24Depends what side of the fence you're on.
36:26Wow.
36:27I'm like, ooh, did I go too far?
36:28Ooh.
36:29I can get you to throw it.
36:30He can't.
36:32You know what?
36:33I'm going to dance with the one who brung me, and that's Chef Blaze.
36:38Ten minutes to go.
36:40Those other two still need time.
36:41Yeah.
36:41How far are you from putting that fish in the oven?
36:44It's going in now.
36:45She got a little bit of chardonnay in there as well, nice and tight.
36:47Yes, Chef.
36:47Good.
36:49Looking good, Bobby.
36:50Yes, Bobby.
36:51Good job, Bobby.
36:52And, Jeff, you know the gas is out there on the potatoes?
36:54Oh, gas is out there.
36:55Just FYI.
36:56I didn't realize that burner was off.
37:00Ah.
37:00Check your lamb, Jeff.
37:02Mmm.
37:04There you go.
37:06Nine minutes to go, guys.
37:08It's a long time, guys.
37:09Thank you, Chef.
37:10Lamb's cooked nice and pink.
37:12Yes, Chef.
37:13You wanted that pink?
37:14I do.
37:15Good.
37:15I think he should really focus on his potatoes.
37:17Is the potato not cooked all the way through?
37:19No.
37:19It's almost there, though.
37:20It's almost there.
37:21What do you think?
37:22I think it's a great dish.
37:23It's a great dish.
37:24If the potatoes aren't done, I think he should fry them.
37:26Do it in a bowl.
37:28Don't deny the potatoes are cooked.
37:30Damn.
37:31Right, gentlemen.
37:32We're done with the last five minutes.
37:3320 minutes gone.
37:33Five minutes remaining, yes?
37:35I know that my protein is cooked perfectly,
37:38but my potatoes are not as soft as I want them to be.
37:41Taste everything and edit everything, yes?
37:43Definitely, Chef.
37:45I'm gonna make them as creamy and buttery as possible,
37:47and that's all I can do right now.
37:50What a cook, dude.
37:51Halibut's okay?
37:52I'm gonna be, just in a moment, opening up the parcel.
37:55Yes.
37:56Hope and pray that this halibut is cooked.
37:58Three and a half minutes to go.
37:59Yes, Chef.
38:00We plate in 90 seconds, guys, yes?
38:03You okay?
38:06Just check that's cooked now.
38:07Yes, Chef.
38:08Please be good.
38:09Please be good.
38:10Ooh, it's like opening a present.
38:14That's not cooked.
38:15Oh, wow.
38:16It's not done.
38:17That's not gonna cook in time.
38:18Holy .
38:19You don't have time.
38:20You don't have time.
38:21My fish is definitely not cooked.
38:25I'm in full-tilt panic mode right now.
38:27I need to get this cooked.
38:34So get that in there.
38:35Yes, Chef.
38:35Just poach it with the herbs.
38:36Yes, Chef.
38:37There you go.
38:37I am hoping to God that this is actually gonna be cooked through.
38:40Two minutes to go.
38:41Start plating.
38:42Check your temperature just to make sure that it's the way you want it.
38:44You have extra pieces, so cut one open real quick.
38:51Yeah, boy!
38:54That face says it all.
38:56Oh, my God.
38:57That's so gross.
38:5860 seconds to go.
39:00I wish that I had a little bit more time so I could have actually served it in the parcel.
39:05But I'm just trying to get this plated ASAP.
39:07All right.
39:08Come on, Chef.
39:09Let's go.
39:10Let's go.
39:10Let's go.
39:10Let's go.
39:12Beautiful presentation.
39:14After you hit it with the sauce, a little bit of salt to finish.
39:19Bring it on home, buddy.
39:20Bring it on home.
39:21Got it.
39:22Five.
39:22Four.
39:23Three.
39:24Two.
39:25One.
39:26Stop.
39:29Well done.
39:30Well done, bud.
39:31Yes, Chef.
39:32Man.
39:35Richard and Aisha, welcome back.
39:37What an extraordinary cook.
39:39Two phenomenal chefs.
39:40Let's start off with a rack of lamb.
39:42Sat on a bed of creamy potatoes.
39:44There's a cherry port wine reduction.
39:52The gaminess of the lamb works really well with the sweet sauce.
39:56But potatoes are a little granular.
39:59This lamb dish looks really beautiful.
40:02But I'm very much a stickler on the texture of a great mashed potato.
40:07And I'm getting some sort of rawness in that potato.
40:12The second dish is a halibut, cooked on papillots, with a chalet sauce, chanterelles, glazed with
40:18butter.
40:23When I hear papillot, it's sort of nice to have that presentation of the actual bag that
40:27it's cooked in.
40:28But this is a very elegant, simple dish.
40:32And I like the depth that's coming from the wine sauce.
40:35It's very apparent that the wine was brought to life in this dish.
40:38Great depth of flavor.
40:40But I look at the plating here, and it looks sort of compartmentalized.
40:44Everything's sort of separate on the plate.
40:46Two incredible dishes.
40:48One tough elimination.
40:50Naisha, I'm going to start with you first.
40:52Can you tell us which dish you're sending home?
40:55Yes.
40:56The dish I will be eliminating tonight is the lamb.
41:06Wow.
41:07This is a tough one.
41:07If it was music, there's like loud rock and roll over here, and there's like very soft,
41:12classical music over here.
41:16The dish that I'm going to eliminate is a lamb rack.
41:26That lamb rack was cooked by Jeff.
41:29Wow.
41:34The sad thing for me, Jeff, is like I really like cooking with you, dude.
41:38And like I'm a fan of your content, and I hope one day I get to collaborate with the Crunch
41:42Bros, man.
41:42I've learned so much from all of you guys, and honestly, this was so much fun.
41:46Thank you so much.
41:46Jeff, please say goodbye to your fellow teammates and head into the elevator.
41:50Ah.
41:52Group hug.
41:54You know, I've got to be proud of myself.
41:55I made it this far.
41:56You know, I got eliminated by a really great chef.
41:59Oh, Bobby.
42:00Good cooking, man.
42:02Social media chefs, we can cook.
42:04All of you, give it up for Jeff, please.
42:06Come on.
42:06One of them.
42:09You're a hell of a chef, Jeff.
42:11Oh, boy.
42:13Bobby, congratulations.
42:15Come on.
42:16All of you get some rest.
42:18Because next time, where you cook will determine how you cook.
42:23Good night.
42:28Oh, man.
42:29Good job, Chase.
42:30Bobby, great job, sir.
42:31Thank you, Chef.
42:31Team Blaze, we've got to be better.
42:32Good job, Bobby.
42:33Good job, Bobby.
42:34Bobby, great job.
42:39Next time on Next Level Chef.
42:41We're going to test your technique.
42:45What do you mean, technique?
42:46I cook for the internet.
42:47I hope one of the techniques is poaching,
42:48because you've been trying to poach some of my team members.
42:50Oh, the halibut head.
42:53I do not want to fry a fish head.
42:54Why did I grab this?
42:55Why didn't I get anything else?
42:57You guys better bring the heat down there, Blaze.
43:00Guys, it's like the county fair down here
43:02with all the deep-fried food.
43:03Anything you'd like to ask us?
43:05Just check in, because you've been down here for a long time.
43:09Hilarious.
43:09You sure we didn't want to help?
43:11Get out of here!
43:14You sure we didn't want to help?
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