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00:01Previously on Next Level Chef.
00:03Flambe.
00:05Tomahawk.
00:06How did that get down here?
00:07Cooking is the best thing ever.
00:09Whoo!
00:09Very salty, Ryan.
00:11killing me.
00:12Time token goes to Brandon.
00:14Exceptional.
00:15Joining Ryan in elimination, Megan.
00:18Three, two, one, hands up.
00:21Ryan on Gut It.
00:22This is the hardest culinary competition
00:24this world has ever seen.
00:25And tonight...
00:26Welcome to the semifinal.
00:28This is the most important cook of our lives.
00:29It's Wellington time, guys.
00:31Special message for you.
00:32We love you so much.
00:34I'm cooking like my life depends on it.
00:36I'd like to congratulate you having one in the finale.
00:39I would like to have two.
00:40Oh, my God.
00:41The first individual into the finale...
00:45Congratulations goes to...
01:01Welcome back, everybody.
01:03Hello, Chef.
01:04Hello, Chef.
01:04Good morning.
01:04Come hold in.
01:06All of you.
01:06Hi.
01:07You talented five.
01:08Welcome to the semifinals.
01:12Now, you're just one step away from that incredible grand finale.
01:19Listen, what I love is seeing blue across the board here.
01:23Bet you do.
01:24That old basement blue.
01:25The basement blue.
01:26I mean, we do have to congratulate you because at least you can have one person in the finale.
01:31That's true.
01:32Listen, there's also still mathematically an option that it's all team plays.
01:36Over my dead body.
01:38Okay.
01:40At the end of today's first challenge, two of you will secure your place in the grand finale,
01:47leaving three of you battling it out in tonight's elimination cook-off for that last remaining spot.
01:56Two people are going home, and I mean, that's the biggest elimination that we've had yet.
02:01This is the most important cook of our lives.
02:04As a next-level chef, the style and the personality of your food is your calling card.
02:10It's really what separates a great chef from the rest of the pack.
02:15So, for the first time ever, today's semifinal challenge, you'll be making a dish popularized by Gordon himself.
02:22Ooh.
02:24The Wellington.
02:26Let's go.
02:29He's not even the master of Wellington.
02:31He's the founding father of the Wellington.
02:33He repopularized it, and it became his brand.
02:37There's something quite unique, the visual impact.
02:39When a Wellington hits the table, it's an oil painting.
02:42It's this stunning masterpiece that is desperate to be devoured.
02:46But simply recreating my Wellington would be way too easy at this stage of the game.
02:51It's semifinal night.
02:53So, there'll be no beef on that platform.
02:59You five need to come up with your own take on a classic Wellington.
03:04And here's the good news.
03:05Today, we're giving you 35 minutes to do it.
03:11Walk in the park, right?
03:13The last time I made a Wellington, I spent the entire day.
03:16To do this in 35 minutes is next to impossible.
03:20Bobby and Brandon, you have full run of the top level.
03:23And Brandon, you won the best dish last time.
03:26So, are you going to keep the extra 10 seconds for yourself?
03:32Or will you take 10 seconds away from your biggest competitor?
03:37I'm thinking...
03:42I'm gonna take 10 seconds from Beatrice.
03:47Because I would love to see three blues in the finale.
03:51If you mess with one of the trailblazers, you mess with all three of us.
03:55Oh.
03:56Austin, you're a little under the weather today, I understand.
03:59Yeah.
03:59Beatrice, how are you gonna use your time token?
04:01I think I'm gonna take advantage of my sick fellow over here and take away 10 seconds from him.
04:08What the hell?
04:09Wow.
04:10Brandon's got serious.
04:13Beatrice, minus 10 seconds on that grab.
04:15Possibly the most difficult, crucial grab of the entire season.
04:20I'm confident in my ability to have a good grab regardless.
04:23I am going to kick his ass, quite frankly.
04:26And it's really not helping any of your team, because I'm still gonna beat him out.
04:32Wow. Competition's getting thick.
04:35Bobby and Brandon, head to the elevator.
04:38And I will meet you in the top kitchen soon.
04:40Thank you, chef.
04:40Good luck, guys.
04:41Wow.
04:42Game on.
04:52That's a good set.
04:53Let's go, go, go.
04:54All right.
04:54Burners on.
04:56Pan's hot.
05:08That takes some gall to do what Brandon did.
05:11And it makes me feel good that he's looking out for me.
05:13There are some people here that stick together, even though we're separated,
05:16and we want to see each other in the finals.
05:18Behind you?
05:19Pardon?
05:25I have to put everything into today to make sure I make it to the finale.
05:29I don't care that I'm in the basement.
05:30I'm ready to make a Wellington.
05:35Good luck, bud.
05:36Good luck.
05:37Good luck.
05:37Good luck.
05:38Hey!
05:39What's up, Megan?
05:40Let's go!
05:41How are we doing?
05:42I'm feeling good, chef.
05:43I am doing so good.
05:45You're flying this thing, Megan, but I'm in the co-pilot seat.
05:48I mean, it's Han Solo and Chewy.
05:50I'm Chewy, by the way, just to be clear.
05:53Hey, I got a couple of secrets.
05:54I cooked a couple of Bufullingtons over the last couple of Christmases.
05:57I'm not gonna tell them that.
05:58Seriously.
05:58Okay, well, tell me some of your secrets.
06:00I really need to focus on keeping my puff pastry as cold as long as possible.
06:03Got it.
06:04I don't want it to steam.
06:05I want it to crisp.
06:06Get us out of this basement.
06:07Get us into the final.
06:08I love it. I love it.
06:08We're gonna fight to the end, right?
06:10Absolutely.
06:12There she is!
06:14Hello!
06:15There she is!
06:15There she is!
06:16Do this!
06:17All right, we good?
06:18Ben, chef.
06:18Okay, both of you, the secret is to get it in the oven.
06:21Yes.
06:21They take time.
06:23The rolling of the Wellington is crucial, okay?
06:26Nice and tight.
06:26When a Wellington hits the table, it's majestic.
06:30It's full of technical skill.
06:32It's beautifully cooked.
06:34Pastry's crisp, and it's been coated with this egg yolk.
06:38It's just this treasure chest of protein wrapped in luscious pastry.
06:42It's heaven.
06:43Real heaven.
06:44Let's go.
06:45Absolutely.
06:48Let's go!
06:51It's been so long.
06:53Gentlemen.
06:53Let's line up, and let's have some fun, right?
06:55Every day.
06:56Best kitchen to be in to make a Wellington, guys.
06:58That's right.
07:00Ooh, I got goosebumps, guys.
07:01I'm so excited.
07:03Platform's on the move, guys.
07:08Go, go, go!
07:09Wellington!
07:10That's it!
07:10I see venison loin.
07:13Venison is not forgiving if you overcook it,
07:16but you're not going to get to the final playing it safe.
07:19I'm seeing the pork tenderloin, and I just grabbed that.
07:21Pork tenderloin.
07:22Beautiful.
07:22Now I need creps to wrap it with.
07:24I don't see them.
07:25Oh, my God.
07:26Spirit, there's tarragon.
07:29Nice.
07:30Perfect.
07:30Good job.
07:31Thank you, Chef.
07:31Good job.
07:32Thank you, Chef.
07:34Beatrice, you've got 10 less seconds at that platform.
07:37It's Wellington time, guys.
07:38Show me the wellies.
07:41Go, Austin!
07:42Go!
07:43Veal tenderloin.
07:45Lobster tails.
07:46Salmon.
07:47Veal tenderloin.
07:47Okay.
07:48I grabbed veal loin.
07:49I grabbed crepes.
07:50I grabbed bacon.
07:51Being by myself is definitely an advantage,
07:52and I don't have to worry about what Beatrice is going to grab.
07:55What do we got here?
07:56I'm getting antsy.
07:57I'm like, let's go.
07:59Three, two, one.
08:01Let's go, Beatrice.
08:02Let's go.
08:04Salmon there, girl.
08:05Salmon.
08:05I'm going to go lobster.
08:06You want the lobster?
08:07Yes, Chef.
08:08Oh, Matt, you sure?
08:09Mmm.
08:12Nah.
08:13When I see the salmon, I'm like, oh, wait.
08:15This will be so much better.
08:17I'm the queen of the grab.
08:18I've proved that.
08:20Like, I even have time to change my idea.
08:23You know what I mean?
08:23That's how good I am at these grabs.
08:25Mushrooms.
08:26Oh, good.
08:27There we go.
08:29Let's go.
08:30Okay, go, go, go, go.
08:32Okay, it's a lobster tail for your protein.
08:34Lobster tail.
08:36This is going to be a tough one.
08:38You got pork pate, potentially for a filling.
08:41Pork pate up here.
08:42I'm grabbing anything I can get my hands on to make a perfect wellington.
08:50Okay, your 35-minute starts now, Megan.
08:53Tough protein.
08:54Yep, tough protein.
08:55Tough protein.
08:56Just trim off just the base of the tail a little bit.
08:59Just to even it out.
09:00And just trim it so that it's a loin and that all of the size is the same.
09:03With a lobster tail, you've got a thick end and it goes down to a really thin end.
09:07I really want to use the meatiest part of this tail so that the backside doesn't overcook.
09:12Because the worst thing is going to be an overcooked portion of tail.
09:16Just cut off that loose tail piece.
09:17Yep, that's it.
09:18No more than that, though.
09:18I really need to focus on a uniform cook throughout my entire wellington.
09:23Cook it, but just like a quick little roll and some hot butter.
09:26Okay, thank you, chef.
09:27Okay.
09:28You okay with that?
09:29Yes, chef.
09:32As soon as the butter goes into the pan, that pan just lights up.
09:36I don't want to start my cook catching on fire.
09:38Here, I got it.
09:39Go, go, go.
09:41Yikes.
09:42There's a six-foot flame just cascading through the basement.
09:48Kitchen is stressing me out.
09:50I'm fighting for my life in this fire.
09:59It's okay, it's okay.
10:00We just need to heat up a little bit.
10:02That's all that was.
10:03The pate, you just want to mince the hell out of it, right?
10:05Yep.
10:05Okay.
10:06The pate is a gift.
10:08It sucks being down here.
10:10We don't have a food processor.
10:11I'm the human food processor.
10:13Yeah, you are.
10:14I know those knife skills.
10:15Those things are just freaking on point.
10:19Ah, 10 seconds.
10:21Who?
10:22Don't matter for me, chef.
10:24Let's go.
10:25Right, tell me about the dish.
10:27What are we doing?
10:27So, chef, I have a salmon with a green crepe with some smoked salmon as well.
10:33And then it's going to be a salmon wellington.
10:35Oh, yes.
10:37Good, good, good.
10:37When you grab that lobster, it's so tricky there.
10:39Lobster.
10:40Yeah, you know, I'm really glad I made the other decision.
10:42Oh, my God.
10:43It's the hardest one.
10:44It's uneven.
10:45I don't know what was going through my head.
10:46I was like, ooh, lobster.
10:47It's fine.
10:47You know, I don't think we're going home today, chef.
10:49Whoa, let's get ourselves into the finale.
10:53Let's go.
10:54Yes!
10:54Amazing.
10:55Right, what did you grab?
10:56Protein is veal loin.
10:58So, I'm going to put that inside with some bacon and some crepes.
11:01Love that.
11:02And then we're going to make a nice little parsnip cream and a little balsamic caramelized onions.
11:06I love that.
11:07Let's get that seared and rested.
11:09Yes, chef.
11:10You know what I'm saying?
11:10Because that way we're going to start wrapping that, yeah?
11:11Absolutely, chef, yes.
11:13Let's go.
11:15Let's go, let's go.
11:17Go, chef.
11:1730 minutes to go.
11:19Not a lot of time.
11:20You still have to bake, right?
11:22Bobby, what'd you grab?
11:22Pork tenderloin.
11:24And I am going to be making a mushroom crepe.
11:28Making my crepe batter right now.
11:30I didn't see any crepes.
11:31I need to actually make crepes now.
11:34This is going to put me behind a little bit.
11:36Okay, that's actually not working.
11:39It's more of like a helpful thing to kind of absorb any liquid that might come out of the protein.
11:43Where's your crepe?
11:44Crepe actually, it was a bale.
11:46It failed.
11:47It was too thick.
11:49You can thin it out, though.
11:51I just have to wait for a crepe so that I can start baking it.
11:54But I can't do anything until I get that crepe.
11:56Bobby, you got this.
11:57Yes, chef.
11:58Don't start making silly decisions, okay?
12:00Yes, chef.
12:03Make sure that pan's super hot, right?
12:05You don't want to overcook that venison.
12:06It's very lean.
12:07Light sear, right?
12:09You're making a sauce?
12:10Yes, I am.
12:10Awesome, what's going in your sauce?
12:12Cherry is going to have a little bit of beef stock.
12:14Ooh, cherry and venison, love that.
12:15Yeah, and then blackberry.
12:17Very nice.
12:17Don't overcomplicate it, right?
12:19Won't do that, chef.
12:20Keep going, keep going.
12:23What's your process, Megan?
12:24Okay, so I'm going to do pate.
12:27Okay.
12:27Spread this out.
12:28Get those cabbage leaves.
12:30Lay those down.
12:31Wrap the lobster last.
12:33Okay, okay.
12:33I like it.
12:34I want to make sure the pate fully covered all of that lobster
12:38and then seal it up nice and tight so that it cooks evenly.
12:42Then just take your time with the roll.
12:43You got to make sure it's really, really tight.
12:45Getting a Wellington perfectly sealed in the middle so no juice comes out is critically
12:51important.
12:52Puff pastry.
12:53Any design work on top?
12:55I brought some cutters over for you.
12:56Yeah, I think right now, I think I'm just going to stick with a lattice.
12:58If I'm going to present a Wellington to Chef Gordon Ramsay, I want it to look beautiful.
13:04Get that lattice going.
13:06Okay, yeah, there we go.
13:07There you go.
13:10It looks gorgeous.
13:11Get that wrapped on there.
13:13We've got to get that thing in the oven soon, okay?
13:15We've got to go.
13:18It's gorgeous.
13:19It's gorgeous looking.
13:21Get in the oven, forget about it, right?
13:22In the back of the oven where it's the hottest, let it ride.
13:25Let it rip, okay?
13:26And on to the next steps.
13:29Now we're going to start the roll.
13:30Yes, Chef.
13:31Just a little tighter.
13:32Yes, Chef.
13:33Lift it up.
13:33There you go.
13:34That's it, I'll just wait.
13:35So I just want that glue there now.
13:36Yes.
13:37Yeah.
13:38Now tight.
13:38There you go.
13:39There you go.
13:40And then stop there and then cut that off there.
13:42Good man.
13:42Yes, Chef.
13:4410 minutes down, 25 to go.
13:46Chef.
13:48That's good.
13:49That's good.
13:50Right, Wellington's got to go in.
13:51Let's go.
13:52Don't rip that pastry.
13:54Don't burst that pastry.
13:55This is a $250,000 Wellington.
13:58It's probably the most important Wellington I ever will make.
14:00There's no room for error.
14:02In she goes.
14:03Say a prayer.
14:04I've never put a Wellington in the oven yet without saying a prayer.
14:07Well done.
14:08Well done.
14:09You can't control it at that point.
14:10You're at the mercy of the kitchen gods.
14:12You can just hope like hell that when it pulls out and it's time to cut it,
14:16it's perfect.
14:18Gently.
14:19That's it.
14:19Good.
14:20Please be beautiful.
14:21Let's go.
14:2823 minutes left, guys.
14:30Yes, Chef.
14:31Mushroom boy.
14:32Come on.
14:33Just realized that my mushroom duxelle is not in the crepe.
14:37Now I have to unroll it, start over, and I still have to make my Gladys.
14:41I'm running out of time.
14:43Come on, Brandon.
14:44You got to move.
14:44Come on, baby.
14:47Next up is going to be with the crepe.
14:49It's coming together.
14:50Stay focused, Bobby.
14:51You shift.
14:51There's just a lot of mixed signals in my head right now where it's like,
14:54I want to offer the right techniques and things that I've learned throughout this competition,
14:58but I keep forgetting that it's like, I just need to get this done.
15:01Okay.
15:02Flow.
15:03Yeah, let's see this.
15:04Get this wrapped up, Bobby.
15:05I'm hitting a wall right now.
15:07I'm just kind of feeling a little uncertain about everything that I'm doing.
15:10What are you waiting?
15:10The egg wash is here.
15:12Chef, I didn't see it.
15:13I'm sorry.
15:13I'm trying to push Bobby to think quickly, make smart decisions.
15:17Honestly, I'm concerned he seems to be a little bit out of sorts.
15:21Go, go, go.
15:22Make sure it's tight.
15:23Yes, Chef.
15:24I have to make it to the finale.
15:26So today, of all days, I cannot afford to just like drop the ball.
15:31I'm just losing it right now.
15:39Faster movements, Bobby.
15:40Yes, Chef.
15:41Get this in the oven.
15:42Let's go.
15:43All right, we got this.
15:44I chuck it in the oven.
15:46It's not pretty, but you know what?
15:47It's going to get done.
15:48I want next level Bobby now.
15:5118 minutes to go, guys.
15:54Brandon, you got to move.
15:56Get it in there.
15:56Get it in there.
15:57Sure.
15:59You've been nice.
16:00Perfect.
16:01My Wellington is finally in the oven.
16:03I'm going to crank this oven up as high as it goes and hope for the best.
16:07Get your sauces, your purees dialed in right now.
16:11All right, guys.
16:12Mid-round drop is here.
16:14Platform's on the move.
16:15Brandon.
16:18Good luck, Brandon.
16:21We love you, guy.
16:23We know that you're going to give it your best because that's what you like to do.
16:28Wow.
16:29Seeing my Aunt Terry and my grandma on TV, whirlwind of emotions.
16:34Bring those recipes back so you can feed the entire family.
16:38Love you so much.
16:40Oh, my grandma.
16:41Aw.
16:42How's that for you?
16:43That's amazing.
16:44Just what you needed, right?
16:44Wow, that was just what I needed.
16:46Wow.
16:46You know, I haven't seen my grandmother in years.
16:49Yeah.
16:50Well, when you get that win, you better go visit her.
16:52I know that's right.
16:54Bobby, Shuggie and I are so proud of you, and we love you so much.
16:59I see Keiko, my girlfriend that I've been with for 18 years at this point.
17:04To see her face on that screen, it just brings me home.
17:08We know how talented you are, but I want you to remember that you did all of this on your
17:13own.
17:15I want you to be proud of yourself and know that your parents would be so proud of you.
17:20We love you.
17:21You've got this.
17:25Keiko's my best friend, and the one person that I think about and I talk to every day.
17:31All right, Bobby, you know what you're doing this for, right?
17:33Yes, chef.
17:34Yes, chef.
17:35Right, platform.
17:36Austin, off we go.
17:37A little message.
17:40Hey, babe.
17:41I miss you so much.
17:42I love you, and I'm so, so proud of you already.
17:45Just remember why you're doing this.
17:47Cook with your heart and with your mind and soul.
17:50You'll always come out on top.
17:52Peachy made me understand that I'm a good chef and I deserve for the world to see what I can
17:57do.
17:59I mean, she's the whole reason I'm here.
18:01You are worthy of being the next level chef.
18:05Oh, man.
18:06That's the best mid-round drop that I've ever seen in this entire competition.
18:11There you go.
18:12Some inspiration, right?
18:13Yeah, yeah.
18:13Okay, good.
18:14Oh, my God.
18:16Congratulations, Beatrice.
18:17I'm so proud of you.
18:19My mom is one of my biggest inspirations.
18:21She's the one who taught me how to cook.
18:23You deserve this.
18:24You've worked hard.
18:26Good luck, honey.
18:26Love you.
18:28Woo!
18:28Let's do it.
18:30How cool was that?
18:31Hey.
18:32Let's do it.
18:32Come on, let's do this.
18:37Look where you're standing, take it all in, and then get back to business.
18:42Do what you do best, cook from the heart, and your hands will do the rest.
18:48Hi, honey.
18:48We are so proud of how well you've done.
18:50We love you and miss you very much.
18:52Go get them.
18:53We love you.
18:55My mom and my husband have always been my biggest supporters.
18:59They have been steadfast in making sure I can achieve my dreams.
19:02That was great.
19:03Everything I needed.
19:04I just want to keep making them proud.
19:06Six minutes left, Megan.
19:08Thank you, Doc.
19:08Okay.
19:12Is it browning?
19:14Probably not quite as much as we'd like.
19:16I can barely see into this oven.
19:19It's an old basement oven.
19:20We are flying blind right now.
19:23I'm going to max it out.
19:24Okay.
19:24I'm cooking like my life depends on it.
19:26Exactly.
19:28I don't know if it's going to get cooked.
19:30At what point do we just think about changing tack and deep frying it?
19:32I am questioning right now if we need to just deep fry this thing.
19:36What I'm worried about is if you put the puff pastry in the fryer-
19:39It's just going to-
19:40Because the height of it, it could really puff up and lose this lattice.
19:43Mm-hmm.
19:43It's fast, but then I can't monitor it as well.
19:47Puff pastry being deep fried, that could go sideways in so many different ways.
19:51And that scares the living daylights out of me.
19:55That's our absolute last-ditch exit plan.
19:58Absolute last-ditch.
19:59Absolutely, Chef.
20:02All right, guys.
20:03Four minutes.
20:03Thank you, Chef.
20:06Come on, baby.
20:08My puff pastry isn't getting to that golden brown.
20:11We're down to the wire.
20:13You know, I'm stressing out.
20:15It's going to be until the last minute.
20:18Just under three minutes to go.
20:20Check your Wellingtons, guys.
20:22I think she's ready, Chef.
20:23Chef, I think mine's ready.
20:24I think mine's ready.
20:25Let's look.
20:26Okay, it's good.
20:28Good.
20:29I want you in that finale.
20:31I want Austin in that finale as well.
20:35Oh, God.
20:37Starting to get golden, but I'm getting concerned.
20:40Has anyone ever made a deep fried Wellington?
20:42I need to know if this has ever been done before.
20:45I think we're going to have to fry it, Chef.
20:48We're going to have to fry it.
20:49We're going to fry a freaking lobster Wellington.
20:54What am I seriously thinking about this?
21:02Oh, God.
21:03Okay, it's browning.
21:05I'm finally seeing this thing start to turn golden brown,
21:08and I'm like, oh, my gosh.
21:09I don't need to deep fry this thing.
21:11I'm going to let it ride.
21:12Okay.
21:13Let's just let it ride.
21:14It's browning.
21:15It's doing its job.
21:16Is it going to be restaurant Gordon Ramsay,
21:18three Michelin star color?
21:19No, but we're in the basement.
21:22Start plating, guys.
21:23Two minutes.
21:23Thank you, Chef.
21:24Start plating.
21:25Perfect wellingtons, yes?
21:26Coming out.
21:26Let's go.
21:27Let's go.
21:27Let's go.
21:29There's no time left, and it's still not golden brown.
21:33We're in the semifinals, so they're going to be nitpicking
21:35everything down to the very last detail.
21:39Final two minutes, yes?
21:40Yes, Chef.
21:41Start to dress your plates.
21:43Yes, Chef.
21:4560 seconds, Megan.
21:51Okay.
21:52Yes.
21:53Yes, Chef.
21:55Oh, my gosh.
21:55It is golden brown and delicious looking.
21:59I like that.
22:00I like that.
22:00I'm just hoping that the lobster tail is okay.
22:04Okay.
22:05Platform's here, Megan.
22:05Okay.
22:0610 seconds.
22:11Don't forget the sauce in the edge, right?
22:13Sauce is on board.
22:14Let's go.
22:15Let's go.
22:16Yes, Megan.
22:19Are you kidding me?
22:20Way to represent.
22:22That felt so freaking good.
22:24Platform's here.
22:25Gently.
22:26Take your time.
22:27Take your time.
22:2810 seconds to go.
22:29Go.
22:30Austin, move.
22:31Let's go.
22:31Go, go, go.
22:34Gently, gently, gently.
22:35Gently.
22:35Come around, Austin.
22:36Take the mat.
22:37There you go.
22:39Yes!
22:39Yes!
22:40Woo-hoo!
22:41Yes, yes, yes.
22:43Yes!
22:44Woo!
22:46Well done.
22:47Thank you, Chef.
22:47Well done, both.
22:48I make these things in my sleep.
22:51Platform is here, guys.
22:52Let's go.
22:53Brandon, please.
22:57Let's go, guys.
22:58Really beautiful.
22:59Really beautiful.
23:00Good job.
23:01Good job.
23:01It's not easy.
23:02It's not easy.
23:03Thank you, Chef.
23:03Good?
23:11Good job.
23:13Well, look at those beauties.
23:15They look fantastic.
23:19I'm stressing out because my Wellington is the only one
23:23that doesn't have that golden brown.
23:26Exceptional job, all of you, seriously.
23:28I've been making these for years, and I remember opening
23:32my steakhouse in Vegas, and this dish just took off.
23:35But we spend hours perfecting them.
23:38Days mastering, months cooking them.
23:41To see all of you cook these in 35 minutes, I'm blown away.
23:45And I'm so proud.
23:47Should we start with you, Richard, please?
23:49OK, so we know who cooked this dish, because there's only one
23:51person in the basement.
23:52This is Megan's lobster Wellington with pork pate, cabbage, and
23:56brandy lobster sauce.
23:58That visually looks beautiful.
24:00All right, so here's the moment of truth.
24:02Right?
24:06Looks beautiful.
24:09Glissening.
24:10So pretty.
24:19Stunning.
24:19I love the latticework and the time and attention to detail.
24:22Really delicious.
24:24Lobsters cooked beautifully.
24:26Seasoned on point.
24:27The only thing I'm toying with now is that pate too strong
24:30for the lobster, because it's very powerful.
24:33Maybe a little bit too much pate.
24:34I hear that.
24:35Yeah.
24:36Shall we move over to the middle floor?
24:39So this first chef took a veal loin.
24:43This was wrapped with bacon.
24:46A little bacon, onion, jam.
24:48Let's get in there.
24:49Moment of truth.
24:57It's cooked to perfection.
25:04Call the Michelin inspector.
25:08Seriously.
25:09There's so much finesse on this dish.
25:12I'm getting goosebumps.
25:13And it's not just the Wellington.
25:14It's the condiment of the jam and the puree and the sauce
25:17itself.
25:18Like, this is exceptional.
25:19Yeah.
25:20Truly stunning.
25:21The Wellington's cooked to perfection.
25:23He did a really good job.
25:25From the Wellington man himself, Gordon Ramsay,
25:27saying that the Wellington that you made in 30 minutes
25:29is perfect.
25:31Oh, somebody needs to wake me up,
25:32because if this is a dream, it's not funny.
25:35Next up, this is a salmon Wellington with a spinach crepe,
25:39served with two caviars, fried capers, and braised carrots.
25:42Should we get inside?
25:43Yes, please.
25:44Let's do it.
25:44The suspense of cutting into these is killing me.
25:52Beautiful.
25:57What I love about this is the multiple uses of salmon.
26:00The smoked salmon, the salmon loin,
26:02and then even the salmon caviar.
26:04Be a little bit mindful of the fact that other ingredients
26:06bring salt to it.
26:07This dish is very elegant.
26:09It's a lighter approach to a Wellington.
26:11It's so vibrant and colorful.
26:13Pretty good job.
26:16Shall we move to you, Nysha?
26:18Yes, please.
26:20First up, we start with the venison tenderloin.
26:23These supporting ingredients are the sort of blackberry jus
26:26and roasted carrots.
26:29It does need three or four minutes more cooking for the color-wise,
26:32but it's all about the inside, right?
26:34Shall we?
26:35Yes, please.
26:45Love the sauce and the acidity from it.
26:47I love the lattice work, but the dough just needs a little bit more cooking
26:51so you can get that textural contrast.
26:54This venison Wellington for me is like four minutes away from utter perfection.
26:57The season's going to point.
26:59Lovely plating.
27:00For me, the venison is undercooked.
27:02What a shame.
27:04Okay, next up we have a pork tenderloin.
27:07Inside the Wellington is a handmade porcini crepe,
27:12finished with a mushroom duxelle.
27:14Yeah, you can tell that the bake is really good on it.
27:16Um, high bar we're setting here, but it looks probably the least
27:19like a Wellington to me of the dishes in front of us.
27:21Shall we?
27:21Yeah.
27:31Another dish with tons of finesse.
27:34Everything on this plate works beautifully.
27:36The season's on point, mushrooms roasted, puree, it's just smooth.
27:40Pork needs two more minutes.
27:42It's just a touch too rare for me.
27:46Right, uh, wow.
27:48What a semifinal.
27:49This is going to be a very tough call.
27:51Excuse us, please.
27:52Thank you, chef.
27:53Thank you, chef.
27:53Wow.
27:59Let's start in the basement.
28:00The lobster's so easy to overcook.
28:03Totally.
28:03Or undercook.
28:04It was cooked beautifully, by the way.
28:05It was just the strength of the pork and the garlic from that pate
28:07that sort of obliterated the sweetness of that lobster.
28:11Yeah, I'm so nervous right now.
28:13Middle floor.
28:14Austin, did you see the cook on the veal?
28:15Yeah.
28:16It was exceptional.
28:17I got goosebumps just tasting and looking at that dish.
28:20Oh, incredible.
28:21Um, the salmon.
28:22Yeah, listen, she's absolutely fearless, and you saw it with this dish.
28:25Especially then to double down on it with the smoked salmon pate.
28:29Things can get too oceanic, it can get a little bit too salty,
28:31and that's my only issue with that dish.
28:33Um, top floor, what a shame with that venison.
28:35There was no heat anywhere near that middle.
28:37Yeah.
28:37You just put the venison in the oven too late.
28:40Yeah.
28:41Um, pork tenderloin.
28:42I think the flavors made sense, I think conceptually the dish made sense.
28:45The actual presentation of it was the one that looked the least like a Wellington.
28:48Yes.
28:48Also, this wasn't like, can you make your own crepe challenge?
28:51Yeah.
28:51This was make a perfect Wellington challenge.
28:53I appreciate a risk, but the risks have got to pay off.
28:55Totally.
28:56I mean, we have to come up with two to send into the final.
28:59Into the final answer.
29:00I know who my two are.
29:01I know who one is.
29:03I think Austin's dish, Michelin star, send it in right now.
29:07You know, then to me it's the salmon and the lobster, and...
29:10No chance.
29:11They're both the toughest ones.
29:12They're both the toughest ingredients to work with.
29:14If you had to do that lobster Wellington again,
29:16I promise you now you'd admit two-thirds of that pate.
29:19It was too much.
29:20Yes, and if I had to do the salmon Wellington again,
29:23I'd offload one or two of the salty ingredients.
29:26Listen, I'd like to congratulate you having one in the finale.
29:30Well, I appreciate that, but I would also like to have two in the finale.
29:33Oh, my God.
29:36Oh, it's stressful.
29:39Oh, God, this one hurts a little.
29:41Man.
29:41Because they did a great job.
29:42Yeah, they did a great job.
29:43Yeah, let's go.
29:50Wow.
29:51It's a tough one.
29:52But we have come to a decision.
29:54The first individual into the finale, congratulations, goes to...
30:03Austin.
30:04Oh, ho, ho, ho, ho, ho, ho.
30:07Oh, ho, ho, ho, ho.
30:08Otter perfection.
30:09Seasoned beautifully, cooked brilliantly, congratulations.
30:13Oh, my God.
30:16What the hell?
30:18Thank you so much.
30:19I've been working my ass off for years, and I've given up everything.
30:24Uh, and I can't breathe right now.
30:26I would quit my job a thousand times over if it meant that I get to where I am right
30:30now.
30:31Super proud of you, chef.
30:32Good work.
30:35The second guaranteed spot in the finale.
30:39Now, this was a tough one.
30:41But it came down to the tiniest of details.
30:44The second person joining Austin into the finale.
30:50Congratulations goes to...
31:09Beatrice.
31:12Oh, my God.
31:14Thank you so much, chefs.
31:16I told y'all I was gonna make it.
31:18Even with the 10 seconds gone from the platform grab, I was like, oh, my God.
31:22I did it.
31:22That time token was actually a blessing in disguise.
31:25Beatrice, salmon was exceptional.
31:28Top class.
31:29Thank you, chef.
31:30Megan, it was so close between you and Beatrice.
31:34Just one-third less of that pork pate would have landed you into the finale automatically.
31:42It's a real bummer just to know that it was so close.
31:45But, hey, I've got one more chance.
31:47That means Bobby, Brandon, and Megan, the three of you will go head-to-head for the final spot in
31:53the finale.
31:53So, for your final challenge, all three of you will be asked to cook an exceptional Michelin-star dish.
32:02Use everything you've learned along the way.
32:04Get that right.
32:06You're joining Austin and Beatrice into the finale.
32:10I'm a pro.
32:11I worked at a Michelin Spanish restaurant, so this is going to be a Michelin-quality dish.
32:16You know, to be able to secure my spot in the final, this cooking means everything.
32:21I'm going to be with you upstairs in that top-flight kitchen every step of the way.
32:26The very best of luck.
32:28Let's go, guys.
32:28Go, Brandon.
32:29Let's go, Megan.
32:30Keep your head up.
32:31Yes, chef.
32:31Cook with joy.
32:34One foot away.
32:35Thank God Blaze hasn't got three in the finale.
32:39Come on.
32:45You guys ever been to a Michelin restaurant before?
32:47Nope.
32:48I ain't that high class.
32:49Eating at one is not always the same thing as making one.
32:53You know the concept.
32:54That's all that matters.
32:57Yes, chef.
32:58Let's go, guys.
33:00Okay.
33:01Line up, please.
33:01Thank you, chef.
33:0325 minutes to cook your way into the grand finale.
33:08Here we go.
33:10On your mark.
33:12Get set.
33:16Let's go.
33:17Let's go.
33:18Let's go.
33:20Rack of lamb.
33:21Love that.
33:21I instantly grab that rack of lamb.
33:23I grab some sunchokes, some cherries, some mushroom.
33:27Michelin star dishes are all about presentation and bold flavors.
33:30And that's exactly what they're going to get today.
33:33At this point, it's all a blur, but I see the fish.
33:36Hollibuts.
33:36Wow.
33:37And I just grab it.
33:38After that, I see this dish developing in my mind.
33:42I'm the last of the platform, but what is left over?
33:45A beautiful filet mignon.
33:47I want to get to the finale, cooking what I love.
33:50And it's going to be a steak and cast iron.
33:53All right, young man, what'd you grab?
33:54I grabbed the rack of lamb.
33:55Rack of lamb, love that.
33:56Yes, chef.
33:57And I grabbed some nice little sunchokes here.
33:59Get that pan up full.
34:00Get it going, yes?
34:01Yes, chef.
34:02There you go.
34:02Once you've got it seared, you want that crust on there.
34:05Yeah, I'll crust it and get it in the oven.
34:06Good man.
34:08Bobby, what are you thinking?
34:09I got over here the halibut, chef.
34:11Good.
34:11And I'm going to be making a sasnermang.
34:15This is unforgiving, this halibut.
34:16Make sure when you sear it, it's butter and paste.
34:19Yes, chef.
34:19OK?
34:21Right, Megan, filet.
34:22Yes, chef.
34:23What a dream.
34:23Lift it up.
34:24Do you see it nicely?
34:25Not yet.
34:26Good, good, good.
34:27And what are you doing with the ladons?
34:28I was actually going to add them to the pan,
34:30and I'm going to do those with the mushrooms.
34:32And I want to keep it nice and simple.
34:34I want the beef to speak for itself.
34:37Bobby, a lot of butter, a lot of lemon, a lot of white wine.
34:39Exactly.
34:40Give it some love, dude.
34:40Give it a nice glaze.
34:41I got a bubble of white wine right here.
34:42And I'm making a very vibrant sauce.
34:44Guys, we're halfway, yes?
34:45Yes, chef.
34:46Now he's got the lovely crust on there.
34:48Whack that in the oven, OK, young man?
34:49Sure.
34:50You're en route, my man. You're en route. Let's go.
34:51Looking good, brother. Come on.
34:54Right, filet, where's that gone?
34:55It's in the oven, chef.
34:56OK.
34:56I'm concerned about this, because when it goes out of sight,
34:59it goes out of mind.
35:01And right, let's touch that.
35:03So that's still rare.
35:04Still rare.
35:05Every minute, roll that over.
35:06This filet is my ticket to the finale.
35:08But you're not going to know what it looks like in the middle
35:10until it's cut open.
35:11And that is a very ugh kind of feeling.
35:15Got this, Megan, OK?
35:16Keep it up. Go, go, go.
35:18Guys, there's six and a half minutes to go, yes?
35:20Thank you, chef.
35:22Who's here?
35:25Let's have a little check on this, baby.
35:27Watch out.
35:28Ham coming out.
35:30OK, so that lamb needs to stay until the last minute there.
35:32You know that, right?
35:33It's still rare.
35:35Guys, we have four minutes to go, OK?
35:36Thank you, chef.
35:37Get everything in place, Bobby.
35:39You got this.
35:39Don't break under pressure, OK?
35:41Yeah, chef.
35:42What are you going to do with these?
35:44I'm just going to saute them really quickly.
35:45We've got to get this done.
35:46Let's get that on.
35:47Whack up the gas on that, please,
35:48so we can saute these, please.
35:50I still haven't really finished composing this dish.
35:53There's like a bottleneck of time right now,
35:55and there's only a little bit of room to get through.
35:57Come on, bud.
35:57Come on.
35:58Great crumbs are insignificant.
35:59We've got to get this done.
36:00Because right now, we're at the creek without a paddle.
36:02Let's go.
36:02Yes, chef.
36:02I've just got to get this done right now.
36:04This is honestly going to come down to, like,
36:06the very last possible second.
36:08What am I doing?
36:08What are we doing?
36:12Two minutes, guys.
36:13Start to dress.
36:14Here we go.
36:14Two minutes.
36:15Now, Bobby.
36:16You need to start dressing it now.
36:17The bread comes, OK?
36:18Yes, chef.
36:19You need flavoring there.
36:20Look at me.
36:21It needs citrus.
36:23Let me underestimate that.
36:23It's a rich, fatty fish.
36:24OK.
36:25We got this.
36:26Let's go.
36:26Let's go.
36:27Let's go.
36:29There's no time left.
36:30And my rack of lamb is not fully cooked.
36:33Damn.
36:34So I get it into a hot pan.
36:36I didn't come here to lose when it matters most.
36:3960 seconds, guys.
36:4060 seconds.
36:41One minute away from your final spot.
36:44Got this, Meg.
36:45Keep it up.
36:46Gentle on the salt.
36:47Gentle on the salt.
36:49Come on, guys.
36:50Take it out.
36:50Go, go, go, go.
36:5210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
37:01Heads up.
37:02Done.
37:03Come here, buddy.
37:04Come here.
37:05Oh.
37:06Well done.
37:09Thank you, chef.
37:11Good.
37:15Richard, Naisha, welcome back.
37:17What an extraordinary final challenge.
37:19Three incredible dishes, three phenomenal contenders.
37:22I asked for next level Michelin star dishes.
37:25They have delivered in abundance.
37:29Let's start off with the seared filet mignon with the fricassee of mushrooms,
37:33lardons, buttered spinach done with a port wine reduction.
37:37So excited.
37:45I love the combination here.
37:47You have a perfectly cooked filet with the acidity and the sweetness from the wine
37:51and then the earthiness from the mushroom, saltiness from the bacon.
37:53Maybe a little bit more sauce on it for me.
37:56I love the approach here.
37:58Few ingredients done really well.
38:00The earthiness of the mushrooms playing against the freshness of the spinach
38:03and this beautifully seared filet.
38:06Next up, halibut.
38:08With butter and fish tart that's served on a bed of kale and then mushrooms.
38:11And I'm finished with sauce normand.
38:16Looks very vibrant.
38:17I love the beautiful aesthetics coming off this plate.
38:20The cook on the fish is really beautiful.
38:22The bit that's not working as well as the sauce.
38:26It's a bit heavy for the light fish.
38:28I love the visuals here.
38:30I like how the fish is cut into smaller pieces.
38:32That's very Michelin star.
38:33Maybe a little bit more acidity on the sauce.
38:37But another really, really good dish.
38:39Final dish.
38:40A briefly roasted rack of lamb.
38:42It's served on a bed of sunchoke potato puree.
38:44A reduction of a cherry sauce.
38:52I love the earthy flavors that are going on in this dish.
38:55But the lamb's a little unevenly cooked.
38:57I love the use of cherries to sort of break up some of that gaininess.
39:00I love the balance and the perfuming of the rosemary.
39:04I think the sunchoke puree, it's really beautiful.
39:07Maybe just a little bit more rendering of the fat on the lamb.
39:12Three exceptional dishes.
39:14Three incredible chefs.
39:15Only one will join Austin and Beatrice into the finale.
39:20Which dish are you sending into the finale?
39:24Naisha, I'm going to start with you first.
39:27All really great dishes.
39:29Really great efforts all around.
39:32The dish I'm sending into the finale is...
39:40Filet.
39:42Richard, the dish that you are sending into the finale.
39:47All good dishes.
39:49All with some minor details that could be tweaked a little bit.
39:53But one with a little bit more cohesion.
39:57The dish that I'll be sending into the finale.
40:01The finale is...
40:08The beef filet.
40:11That dish was cooked by Megan.
40:13Congratulations.
40:14Oh my God!
40:20Top three?
40:22Holy .
40:24You'll be joining Beatrice and Austin in the grand finale.
40:28Congratulations.
40:31How are you feeling?
40:33Words are kind of hard right now.
40:35To be seen not just as a home chef, but somebody that can stand up with the professionals.
40:41It's amazing.
40:43I am so proud of myself for every step I have taken.
40:48So that means Bobby and Brandon, two amazing chefs.
40:52Unfortunately, you won't become our next level chef.
40:55But I just want to say I know what this competition means to you.
40:58I know what it's going to do for you.
40:59But more importantly, you guys have nailed it.
41:01Thank you, chef.
41:02Good job.
41:03I'm proud of you.
41:04I'm proud of me too.
41:05Good.
41:06This has been the hardest thing I've ever done in my life.
41:09But I've never done anything more rewarding.
41:13It's an emotional storm right now, but these are tears of happiness.
41:17I didn't promise you that.
41:19Brandon, I mean, you did a tremendous job this season.
41:22You should be really, really proud of me.
41:23Thank you, guys.
41:25It was a huge learning opportunity.
41:27It was a huge growth opportunity.
41:29You know, it's not an opportunity that most people get.
41:34Hands down, this is the best experience of my life.
41:38My boys.
41:39I love you, Austin.
41:41All of you guys, give it up for Bobby and Brandon, please.
41:44Come on.
41:44Yeah!
41:45Woo!
41:46Well done.
41:47Well done.
41:54Austin, Megan, Beatrice, congratulations.
41:57You are officially our next level finalist.
42:02What an achievement.
42:03And you've now cooked your way to a shot.
42:06Of a quarter million dollars and a one-year-long mentorship,
42:10this is going to be one of the most exciting finales we've ever had.
42:14Well done.
42:15Well done.
42:16Oh, Meg, that's too late.
42:18Team Ramsey for the win!
42:27Two people from Team Blaze are in the finals.
42:29Maybe, just maybe, I'm figuring this thing out.
42:32Maybe this is the beginning of the Blaze dynasty.
42:39Next time on Next Level Chef.
42:41Welcome to the grand finale.
42:44Megan, cast iron queen.
42:45I've earned a spot in the finale.
42:47Holy crap.
42:48Austin, the Iceman over here.
42:50Everything is at stake.
42:51I mean, I gave up my job to be here.
42:53Beatrice, tenacious B.
42:54The youngest person to get to the finale.
42:56And I'm killing it.
42:58Any one of you can win this competition.
43:00They're .
43:01I've never wanted to win anything as bad
43:03as I want to win right now.
43:04It would mean everything to me to win.
43:06The 250K, that would be indescribable.
43:09The winner of Next Level Chef is...
43:12Next Level Chef!
43:13...
43:13Next Level Chef
43:14...
43:14...
43:14...
43:14Earth будете
43:14...
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