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00:01Let's go!
00:02Yes!
00:03This has been the toughest.
00:04Alligator.
00:05What's an actual help?
00:05You sure you don't want help?
00:07Most competitive.
00:09Let's go!
00:10Watch it!
00:11Don't move!
00:12The most grueling season.
00:14Medic!
00:14Of Next Level Chefs yet.
00:17Get it up, get it up!
00:18Oh my god!
00:20We started with 24 chefs.
00:22I'm taking Gordon down this year.
00:23This is the beginning of the Blaze dynasty.
00:25I'm so excited!
00:26Watch out!
00:27And tonight, the final three.
00:29Go!
00:29Will compete for the mentorship.
00:32Megan, cast iron queen.
00:33I've earned a spot in the finale.
00:36A quarter of a million dollars.
00:37Austin, the Iceman.
00:39I've never wanted to win as bad as I want to win right now.
00:41And the title of Next Level Chef.
00:43Tenacious Beat.
00:44It would mean everything to me to win.
00:46The winner of Next Level Chef is...
01:08Welcome back!
01:09Hello, hello.
01:10Thank you, Chad.
01:11Hi!
01:11The final three.
01:14Welcome to the Next Level Chef grand finale.
01:18So thrilled.
01:20It's incredible.
01:21I'm excited.
01:21These are my last three chances to cook.
01:24It feels like last day of school energy, you know?
01:26Tonight, one of you will walk away with a check for a quarter million dollars and an exclusive year-long
01:34mentorship with the three of us.
01:37Beatrice, you're only 18.
01:39What would happen if you became America's Next Level Chef?
01:42I have a 5, 10, 20-year plan in mind.
01:45I'm gonna invest that money towards something that will make a difference in the world.
01:49Megan, super mom, cast iron queen.
01:52Bringing it home for the Home Chefs, right?
01:54That's been my goal from day one is represent the Home Chefs and the moms out there.
01:58And this has surpassed every possible expectation that I could have ever set for myself.
02:03Okay, Austin, the laser-focused, heavy hitter.
02:06What would it mean to win the title of Next Level Chef?
02:10Chef, I've never wanted anything more in my life.
02:12Just to prove that the last 15 years of me cooking, everything that I've given up just to be in
02:17this point,
02:18it all has to be for something. And I think that this is what it is.
02:21I love that.
02:22Now, today's final challenge will demand excellence at every turn.
02:28All of you will have to cook an exquisite three-course meal.
02:33You're gonna kick off in the basement with me where you have to make a stunning appetizer.
02:38And I'll be with you on the middle level where you must prepare a delicious fish course.
02:43And finally, you'll meet me in that top-level kitchen where you'll need to serve an incredible meat entree.
02:50Each of you will have only 90 minutes to produce all three of your dishes.
02:55And today, how you choose to manage your time is totally up to you.
02:59Every time you finish a dish, you'll hit the buzzer in the center of the kitchen and stop your clock.
03:05Before we get started, we have a little surprise for all three of you.
03:09Oh, my goodness.
03:10Someone that we would love you to meet.
03:13Please welcome our reigning Next Level Champion, Gabby.
03:19Hi.
03:21Hi, guys.
03:22Hello.
03:22That's so cute.
03:23Hi.
03:24It's incredible meeting her.
03:26She is just, like, invigorating and gets me excited and ready to go.
03:30Oh, my gosh.
03:30Guys.
03:31Hi.
03:31Hi.
03:32Hi.
03:32Hi.
03:32I see myself where she is.
03:34You good?
03:34This mentor, right?
03:37Getting to meet Gabby, what a wonderful person to see reflected back in us as finalists,
03:43as someone who has accomplished it.
03:45Welcome back.
03:47I like being on this side, actually.
03:48I bet.
03:49I gotta say.
03:50You are blowing up everywhere.
03:51Congratulations goes to Gabby.
03:53Oh!
03:55Gabby did exceptionally well last year.
03:57The growth in terms of what she's become and what this competition has done for her.
04:01I'm Gabby, and this is my next course.
04:04The progression of this incredible woman has been second to none.
04:08Chef Ramsay is challenging me to go and seek out street food in New York City.
04:12Okay, easy.
04:13Gabby's doing some amazing things.
04:14She's got a new series on Bite.
04:16Handmade whole wheat pasta.
04:18She's impacting the world.
04:20Gabby is a great representation of a Next Level Chef champion.
04:23Even though the mushrooms themselves are delicate, they can take it.
04:26They can take the pressure.
04:28Gabby's the perfect sponge to soak up the knowledge.
04:30So many years of lived experience between me, Richard, and Gordon that Gabby is now taking
04:36and making her own.
04:37Yes sir.
04:38Woo!
04:40How do you truly win it?
04:42I think to win, don't worry about what anyone else is doing because it will tie you up.
04:47Really just focus on making your dishes as good as they can be.
04:50Great advice.
04:51Yeah, spoiler alert, she did enough.
04:53Before we get started, Richard, Naisha, and I would like to talk through each of your game plans.
05:00Austin, head to the top level please.
05:02Richard will meet you there shortly.
05:04Thank you chefs.
05:04I've topped so many mountains to get to this point.
05:06Now I can see the peak.
05:08I can see the mentorship.
05:09I can see the money.
05:10This is a $250,000 menu.
05:12This is what I came here to do.
05:21How have you, Chef?
05:22How have you, Chef?
05:27Congratulations.
05:30My mom and dad just standing there.
05:32Oh my God.
05:33You're going to make me cry.
05:34Yeah.
05:36They really helped me jumpstart my career.
05:38I told them, you know, I want to move to Chicago.
05:40I want to go to culinary school.
05:41They supported it 100%.
05:43They said, well, you know what?
05:44You're paying for it by yourself.
05:45But we'll drive you there.
05:48So are you ready for today?
05:49Are you excited?
05:50I'm nervous.
05:51You got it.
05:52You got it.
05:52I'm so happy for you.
05:53They are very understanding when I miss holidays.
05:55When I'm gone or I don't speak to them for a week because I've been in the kitchen 16 hours
05:59a day.
06:00But this is me.
06:01This is the full version of your son with a chef jacket on, ready to cook.
06:05That's who I am.
06:06And I couldn't be more happy to have them as parents.
06:10You've achieved and you've accomplished so much.
06:13And you set your mind to everything that you've done.
06:15Yeah.
06:16Yeah.
06:18Oh.
06:19Very proud.
06:20Absolutely.
06:21Absolutely.
06:21It's my boy.
06:26Let's do it.
06:29Hey!
06:32Hey there.
06:33It feels incredible to see my brother.
06:35That's literally my guy.
06:37And my best friend Romy, childhood bestie.
06:40I am so proud of you.
06:42Both of them have been there for me since I was really young.
06:45This is so cool, guys!
06:47This is awesome.
06:48I can't believe we're here.
06:49My brother was always there to talk and lead me.
06:51And he's really been that person who I go to for advice.
06:55You're gonna do great.
06:56You're gonna kill it.
06:57The reason why I'm so confident is because of him.
07:00Like, I'm really just trying to copy him.
07:02Last Ramsey standing.
07:04Last Ramsey standing.
07:05Yeah.
07:05Pretty crazy.
07:13Oh, my God.
07:20This is so awesome.
07:22My mom and my best friend, they have been two of my biggest supporters.
07:26My heart is so full right now.
07:31I am so appreciative of all of their support through everything.
07:36We are so proud of you.
07:39To see them here just gives me the extra fuel I need to see it to the end.
07:44Look where you're at.
07:45Oh, my God.
07:46My mom came to the States in the late 60s as a refugee.
07:50From Czechoslovakia.
07:51And they worked so hard to make sure that they could realize this American dream.
07:56We couldn't be prouder.
07:59To know that in a generation, I'm cooking for the most world-renowned chefs.
08:05Every sacrifice they made has been monumentally worth it.
08:15Come on over, guys.
08:17How was that extra little touch of motivation?
08:21You know how to bring out the feelings.
08:23Aw.
08:24Why in the feels?
08:25Okay.
08:26This is it.
08:26Here we are.
08:27The time has finally come.
08:29Everything you've wanted is about to happen.
08:32Line up, guys.
08:33Very best of luck.
08:35Okay, chefs.
08:35When it turns green, each of you will have only 90 minutes to produce all three of your dishes.
08:42Go!
08:45All right, protein, sauce.
08:47Scallops is absolutely the top of what I want.
08:50Damn it, Megan.
08:51I want the damn scallops.
08:53The red shrimp are the next best thing.
08:55I know exactly where I want to go with this.
08:57Everything that is Japanese.
08:58I need miso.
08:59Miso.
09:00There's miso over here.
09:01Got it.
09:01Awesome.
09:02All right, you got the proteins you want.
09:04I got my chicken thighs.
09:05And because I am obsessed with Japanese food, I grab mirin, my sake, my soy sauce.
09:11Japanese mayonnaise right here.
09:12Think about what this dish looks like.
09:13If you can grab it, it's yours.
09:15If you can grab it, you can get it.
09:16Let's go.
09:17Back to your stations.
09:19Listen up.
09:20Three amazing dishes starting here in the basement with a perfect appetizer.
09:24Oh, yeah, baby.
09:26What did we grab, Beatrice?
09:27So I have these beautiful chicken thighs, Chef.
09:29Okay.
09:29I'm going to be doing a chicken yakitori.
09:32I have a bunch of incredible Asian ingredients.
09:34So I'm going to marinate these and that.
09:36Is this going to be your theme through all three courses?
09:39My theme is a Tokyo izakaya.
09:41So it's going to be diner, Japanese, Tokyo vibes.
09:44So I see Beatrice is making another Japanese dish, but that honestly means zero to me.
09:50Because at the end of the day, my dish is going to be better.
09:52Where is your Japanese inspiration coming from?
09:54My very first job besides my mom's pizzeria was actually at a Japanese place.
09:59I was a sushi apprentice there.
10:00How old were you when you were doing this?
10:03Fifteen.
10:03When I was fifteen, I was working fast food.
10:05I wasn't an apprentice sushi chef.
10:08You've already accomplished so much.
10:09I know it.
10:10Get going on it, okay?
10:11Yes, Chef.
10:11Austin, you good?
10:12You can make me run with you there.
10:13It's all right.
10:14I can do it.
10:14I can keep up with you.
10:15What did you grab and what's your theme, Austin?
10:16I got some red prawns, miso yuzu.
10:19I'm going Japanese on this one.
10:20I just spent some time in Japan.
10:22Okay.
10:22Grabbed my heart and I couldn't get it back, so I'm going back to Japan on this one.
10:27Your theme is?
10:28My culinary travels on a plate for the next three courses.
10:32Okay, well, bon voyage.
10:32Let's go, okay?
10:34What's your theme, Megan?
10:36Pacific Northwest surf and turf, Chef.
10:37Oh, I like that.
10:38A little bit of an elevated take on wild mushrooms.
10:40I grew up hunting mushrooms with my grandparents, paying homage to my roots.
10:43How are you going to cook the scallops?
10:45I'm going to pan sear them, Chef.
10:46I want them to kind of stand on their own with their own subtle sweetness.
10:49So you're going to go with cast iron for the scallops?
10:51You know, that's me.
10:52I'm going to stick with what I know.
10:53The cast iron queen has got the cast iron out.
10:56The punk rock chef is cooking over an open flame in a grate.
10:59The Iceman over here, cool, calm, and collective.
11:02Three great ideas.
11:05This is a next, next-level chef finale.
11:0915 minutes down, 75 to go.
11:13Now we've got to pick up the pace.
11:14Let's go, Megan.
11:16I thought I had more scallops than that.
11:19Am I missing scallops here?
11:22Like, what the hell?
11:25Quarter of a million dollars is on the line,
11:28and I don't know where my scallops are.
11:30The protein is where.
11:32It's hanging out around here somewhere.
11:34Oh, my God.
11:42There they went.
11:43Dang it.
11:44Two scallops on the floor.
11:46One is completely unsalvageable right now.
11:48The other one, I'm going to wash it off and get it cooking.
11:5426 minutes have gone.
11:57Oh, my gosh, what is going on?
11:59Chef, it's smelling good down here.
11:59Isn't it?
12:00Oh, man.
12:01For the basement?
12:02I'm loving all of these flavors for an appetizer
12:04because you have to build from the basement.
12:05Yeah.
12:06Now, listen, is the most important thing
12:07getting to the buzzer first to you?
12:09No.
12:09To me, it's not about the buzzer.
12:10It's more about the time.
12:11How much time do you have left?
12:13Tell me something good, Chef.
12:15Keep your head down and keep going.
12:16It's smelling good.
12:17I would say I wish I could do it with you,
12:19but I'll be honest.
12:19I'm happy that it's you guys and not me this time.
12:22Thank you, guys.
12:23Thanks for the inspiration.
12:23All right, I'll see you around, guys.
12:24See you soon.
12:24All right.
12:25Bye, Gabby.
12:26Thank you, Chef.
12:27All right.
12:28Well, how cool is that, guys?
12:29It was incredible.
12:30How are we doing over here on the skewers?
12:31Good, Chef.
12:32They're kind of burning a little bit.
12:33No, no, that's okay.
12:34Listen, with yakitori, you want a little bit of char, okay?
12:37So keep spitting them around.
12:38You can turn the fire down a little bit, too.
12:42What's up, Austin?
12:43You good?
12:43Yeah, it just tastes good.
12:44Good problems I have.
12:45They are without a doubt the tastiest shrimp
12:48I think I've made in a long time.
12:5027 and a half minutes, so that means
12:52if this was a normal day in the office, so to speak,
12:54we'd be thinking about plating in 30 seconds, correct?
12:57Yes, Chef.
12:58I can feel the intensity.
12:59I don't want you to be multiple minutes behind
13:01when you get to that middle floor.
13:03I do want to be the first to the buzzer,
13:04put a little pressure on Beatrice and Megan
13:06to let them know that I plan on having that platform
13:09all to myself.
13:09We're just under 29 minutes.
13:11You got to hit the buzzer to stop the clock.
13:15Okay, one second under 29 minutes, Austin.
13:18All right, Megan and Beatrice, you ought to be thinking
13:19about getting over that buzzer in the next 60 seconds.
13:22Can we do it?
13:22Yes, Chef.
13:23Austin's already done.
13:24I need to get done ASAP.
13:27Beatrice is in.
13:2846 seconds behind Austin.
13:30Woo!
13:30Make it beautiful, right?
13:31Okay, I like it.
13:32You got to go, you got to go.
13:33Boom, let's go.
13:34Let's get to that.
13:35You don't want to be two minutes behind Megan.
13:38Hit the buzzer and stop the clock.
13:41Woo!
13:41Good job, everyone.
13:42Nice work.
13:43Well done.
13:48It smells delicious.
13:50Naisha and Gordon, what an incredible cook.
13:52Wow.
13:52They look so beautiful, don't they?
13:53They look stunning, Richard.
13:55A stunning appetizer.
13:56Okay, so we'll start right here.
13:58This is Beatrice's ode to a Japanese izakaya.
14:01Chicken thigh yakitori with a cucumber salad.
14:03Beatrice, it looks beautiful.
14:05Really well done.
14:05Thank you, Chef.
14:09This is, for me, exactly what I want to start my journey in the menu.
14:14It's simple, really smoky and pleasant.
14:17A charred, deep, roasted flavor.
14:19Those burnt bits are just the magical moments, right?
14:21I could have done a touch more crispiness on there, but it's cooked beautifully.
14:25Yeah, Beatrice, this is loud and vibrant, much like yourself.
14:29The only thing it's missing to me is maybe a little bit of fresh citrus or some sort of other
14:33version of acidity, but it's an absolutely fantastic start.
14:37So here we go next up, a butter poached red shrimp with a yuzu butter and some crispy leeks.
14:43This was cooked by Austin.
14:45It's elegant.
14:46It's like a cover of a magazine.
14:47It's everything you want from a perfect appetizer, especially in a finale of the competition.
14:57Really incredible start to your menu, Austin.
15:00It's light, but it has this rich quality to it.
15:04These ingredients are speaking to each other.
15:06Young man, the shrimp are cooked beautifully.
15:07There's an added extra layer here from the heads because it's intense and that's what you want.
15:12But I don't think this dish screams fried leeks.
15:16You've got richness in the miso, richness in the garnish.
15:18So it just brought everything back down again.
15:20Got it, Chef.
15:21I love that you played the Japanese game respecting the ingredients.
15:24You definitely told your story great here.
15:27Lastly, we have Surf and Earth from Megan, representing our Pacific Northwest roots.
15:32It is scallops with wild mushroom truffle sauce.
15:35I would not have guessed that this comes from a home chef.
15:39Really excited to get into the flavor of this dish.
15:45I'm a stickler for scallops, as you well know.
15:47Very hard to get right.
15:51The scallops are cooked beautifully.
15:53You've got to stop serving the base of these mushrooms.
15:55That's the sort of bit that no one eats.
15:57Yep.
15:57But the sauce is sublime.
16:00The scallops, they sort of read opulent, but then it has this sort of rustic charm that hugs the soul
16:05of the scallops.
16:05Megan, you've taken me on a foraging trail.
16:08I think this is so true to you.
16:10It's quite an impressive dish.
16:13Honestly, what an incredible start.
16:16Next up, it's a beautiful fish course.
16:18Austin, you used 29 minutes for your appetizer, which leaves you 61 minutes remaining.
16:23Beatrice, just over 60 minutes.
16:25And Megan, just under 60 minutes.
16:28We're two rounds away from crowning our next level chef winner.
16:31Very best of luck to all three of you.
16:33Thank you, chef.
16:33Thank you, chef.
16:34Head the elevator.
16:35Nice.
16:35We'll join you shortly.
16:36Good job, chef.
16:37Incredible start.
16:38That was intense.
16:39Absolutely.
16:40It's the last time we'll see the basement, guys.
16:41Bye-bye, basement.
16:43I can't wait to see what they do on the fish course.
16:44Won't be missing you, oil cans.
16:55Okay, okay.
16:58Hello, chef.
17:00Let's go.
17:01Really nice start, guys.
17:03Eye on the prize.
17:04Congratulations.
17:06It's really cool to see all of your personalities in your dish.
17:08I want an excellent fish dish, right?
17:11Nothing less.
17:12Yes, chef.
17:12All right, guys.
17:13Line up.
17:17Platform's on the move.
17:20Let's do it.
17:22Go, go, go.
17:23Grab your protein, build around it.
17:25I see black cod.
17:27Boom.
17:27That's what I wanted.
17:28Grab that.
17:29Perfect.
17:29I'm grabbing miso, bok choy, shiitake.
17:32This is like my dream meal.
17:35Ooh.
17:36Sea bass for Megan.
17:39Damn it.
17:39This is the second cook that Megan has gotten what I need.
17:41Salmon for Austin.
17:42I got stuck with salmon, which totally throws off my entire game plan.
17:46Think about a sauce, veg, garnish.
17:49Time's ticking.
17:49Let's go.
17:50I grabbed just a hodgepodge of **** that I don't even know if I'm going to use.
17:54Grab like your life depends on it, guys.
17:56Good job.
17:57Good job.
18:01Oh, this is not what I thought it was.
18:03Fennel.
18:03Baby fennel.
18:03Thought it was dill.
18:04All right, Austin.
18:05What do you grab?
18:06So I got some salmon.
18:07Japanese on the first course.
18:08What's your theme on this course?
18:09So this one is kind of like a...
18:12I really wanted to go a different route with this.
18:14Okay.
18:14But I didn't, so I'm kind of pivoting.
18:17This is a what the **** moment right here.
18:19This is a $250,000 menu.
18:22If I don't get this right, if I don't figure this out, it's game over.
18:25Make smart decisions, okay?
18:26Yeah.
18:27Absolutely.
18:32All right, Austin.
18:33What are you thinking?
18:33I would say it's kind of like a Spanish style.
18:35I'm going to do a little romesco sauce.
18:36Incredible.
18:37I'm going to get a nice crispy skin.
18:38Nice.
18:38Nice and bright.
18:39Yeah, absolutely.
18:40Let's do this.
18:42Cast iron Megan.
18:43Yes.
18:43Where are you taking us?
18:44I want to do an elevated pan-fried sea bass.
18:47I want the light, crisp notes from the green beans.
18:49I've got the chimichurri that's in there.
18:51What is the theme going into the second course of your fish course?
18:53You know, Seattle's always rainy and gray.
18:56But I want to show that we've got fantastic summers.
18:58We've got fantastic produce.
18:59And we can do light and airy just like California or anywhere else.
19:02So how are you cooking the green beans?
19:04I just blanch them.
19:05And then I'm going to toss them in that chimichurri at the very end.
19:09Keep that positive energy.
19:10Yes, chef.
19:11Thank you so much.
19:13All right, Beatrice.
19:13What are you making, my love?
19:14So, chef, I'm going to have a miso black cod.
19:17It's going to be very, like, Japanese breakfast, but elevated.
19:20And then I'm going to have the sweet potato fondant.
19:23Okay, Beatrice.
19:24I kind of do, like, a little bento vibe.
19:26You know what I'm saying?
19:26Sure.
19:26Be productive with your movements, okay?
19:28You need to be like a ninja.
19:30Yes, chef.
19:31Let's get the sweet potatoes cooking, okay?
19:33They take a long time.
19:34100%, chef.
19:36Guys, we are 10 minutes into this cook.
19:39Make sure you're bringing it all together, right?
19:42Teddy!
19:44How are you?
19:45Good to see you, chef.
19:46All right.
19:46So, Beatrice, you've met.
19:48I see your whole menu is looking very Japanese at this point.
19:51Yes, this is like a very traditional, home-style Japanese food cooking.
19:55Sweet potato fondants.
19:57I have some braised bok choy.
19:59Ooh.
19:59It is going to be good.
20:01It's looking great.
20:02Thank you, Gabby.
20:03Where are we at, Austin?
20:04Good.
20:04I got my salmon in the oven.
20:06I just roasted off my macadamia nuts and my peppers for romesco.
20:10Love a romesco.
20:12Ooh, with macadamia.
20:13That's fun.
20:14I got some nice carrots going just for some color and texture and a little bit of sweetness.
20:18I see your little baby fennel here.
20:19That's really cute.
20:20I thought that was dill.
20:21Hey!
20:22I'm not going to act like I did that on purpose.
20:24Great job, Austin.
20:24Keep going.
20:25Looking great.
20:26How are you doing over here, Megan?
20:27Hi, Gabby.
20:28I'm good.
20:29How are you guys?
20:30I'm loving your ingredients over here.
20:32So, you're pretty much ready to play if you're dropping the fish, right?
20:35Yes, just about, chef.
20:36I really want to make sure that I'm saving time on this back end here.
20:39My only no would be maybe a little citrus, but I think the currants actually would be
20:42a nice contrast to that.
20:43That's what I'm hoping for, yeah.
20:44I have a little bit of lime I can just throw on top just if I need it at the
20:47very end.
20:48Valuable information.
20:49All right.
20:50I'll see you guys later.
20:51Bye-bye.
20:51Keep going.
20:53Guys, 20 minutes into this cook.
20:56Yes, chef.
20:59What's wrong?
21:00I just don't like the way the skin turned out.
21:01The salmon, the way that it looks right now, looks like garbage.
21:03The skin is moved, and it's not perfectly on top of the fish, which for me is just unacceptable.
21:09I've cooked salmon a thousand times in my life, and I've never messed it up like I have this.
21:15I'm pissed.
21:17Beatrice, watch the heat on that pan.
21:19Don't forget about that potato, okay?
21:20Damn, like, I kind of forgot about them.
21:24These are overdone, chef.
21:27I can't serve this to the judges.
21:30Stay focused.
21:31Stay focused, Beatrice.
21:32You can slice off the end.
21:33Okay, you know what?
21:34I'm just gonna take off the burnt side and throw them back in the pan, and it's gonna be okay.
21:38Make sure that you balance out the sweetness, okay?
21:40You don't want that too caramelized.
21:41Yes, chef.
21:42All right, guys.
21:4322 minutes into this cook.
21:45Keep pushing.
21:46Austin, how are we doing?
21:47Chef, I'm getting there.
21:49Megan, how are we doing?
21:50I'm good, chef.
21:51One question to ask you guys.
21:53Who wants a quarter of a million dollars today?
21:54Right here, right here.
21:56You, chef, chef.
21:56I said it first, huh?
21:57Suck it, Austin.
21:59$250,000 and a one-year mentorship is at stake today.
22:03Beatrice winning is not an option.
22:05Yeah, that's what I love.
22:07Megan is also an incredible chef.
22:09She beat two amazing chefs in the semifinal cook.
22:13I would be stupid to count her out.
22:15Megan's walking, guys.
22:17Megan, hit the buzzer.
22:19Good job, good job.
22:21Last cook, I was last one to the buzzer.
22:23This cook, I'm first to the buzzer.
22:25This gives me a huge advantage going into the last round.
22:28Megan, that leaves you just over 36 minutes, okay?
22:30Thank you, chef.
22:31Make sure you're tasting all the elements together
22:33and that it's a next-level chef dish.
22:35100%, chef.
22:36It is time to plate.
22:38I need to stop worrying about anything else
22:40and just plate this dish.
22:43Beatrice heading to the buzzer.
22:45Hit that buzzer.
22:50Beatrice, that leaves you with 33 minutes left to cook, okay?
22:53Austin looks really pretty.
22:55Let's go, Austin.
22:57Hit that buzzer.
23:00Austin, that leaves you just over 33 minutes, okay?
23:03Heard.
23:04I was first to press the button during the appetizer cook.
23:06Last to press this one.
23:08Kind of puts me in the middle.
23:09And even though we shouldn't be playing
23:10this sort of time management in our head,
23:12you can't help but do it whenever you're behind.
23:18How was that?
23:19Incredible.
23:20So exciting.
23:21Wow.
23:22Look at these.
23:23Beautiful.
23:24Wow.
23:24So impressive.
23:25They look great.
23:26We'll start here.
23:27This is a pan-roasted sea bass.
23:29The green beans have been wrapped in this spiced chimichurri.
23:33This dish is cooked by Megan.
23:36Visually, I can see a magazine with this on the cover.
23:38I love this sort of festive holiday vibe that I'm seeing here.
23:47Fish is cooked beautifully.
23:49Skin crispy, seasoned beautifully.
23:51I could have done with a touch more cooking on the green beans
23:53because they're too crunchy.
23:54But the fish is nailed.
23:56Thank you, chef.
23:57You kept a vision from the first course to the second course,
24:00going with that land and sea, very apparent here.
24:02Lots of vibrancy and freshness.
24:05I agree on the green beans.
24:06Maybe just cutting those green beans down a bit
24:08could go a long way.
24:10Next up, we have a glazed black cod.
24:14This is served with braised bok choy
24:15and a sweet potato fondant.
24:17This dish is cooked by Beatrice.
24:19Visually stunning.
24:20I love the glaze on that black cod.
24:30Black cod, let's be honest, it's very hard to get right.
24:33I'm a little nervous.
24:34There's so much, like, promise and future on the line today.
24:38And if you don't have that cooked perfectly, it's game over.
24:46Yeah, wow.
24:47I mean, I've seen many renditions of this dish,
24:49many bad renditions of this dish.
24:52This is not one of them.
24:54It looks like there's too many things on the plate,
24:56but it works so well.
24:58Cod's cooked beautifully.
24:59It's sweet.
25:00It's sour.
25:00It's creamy.
25:01The one issue I have is the sweet potato.
25:04Unfortunately, it's undercooked.
25:05It's too hard.
25:08Lastly, crispy skin salmon with glazed carrots
25:11and a macadamia nut romesco.
25:14This dish is cooked by Austin.
25:16Visually beautiful.
25:17Yeah, it's eye-catching, captivating.
25:19Yeah, it's got this beautiful sort of Spanish sunset vibe to it.
25:23All sort of plays off of orange and red.
25:25Visually, it's pretty stunning.
25:32Salmon's cooked beautifully.
25:34Textbook control.
25:36Sauce is beautiful.
25:37I am going to take it to task.
25:39It's the grand finale.
25:40Salmon could be a bit crispier.
25:42I really actually appreciate the mild citrus notes in this dish.
25:46I think it pairs really nicely with the salmon.
25:47I love the salmon cook.
25:48It's sort of got this confit texture, which is great.
25:50The carrots are a little too crunchy for me.
25:53Okay.
25:54Wow.
25:54All of you, seriously, three outstanding fish courses.
25:57Thank you, chef.
25:57Thank you, chef.
25:58Now, each of you only have one dish left,
26:01and that's an incredible meat entree.
26:03Final course, guys.
26:04Yes, chef.
26:05Here's the good news.
26:06The platform will remain,
26:07so you can grab ingredients throughout Final Cook.
26:11Megan, you'll be at the platform first
26:13with just over 36 minutes.
26:15First choice, you name it, you got it.
26:18Austin, young man, you've got 33 and a half minutes.
26:21Um, Beatrice.
26:22Yes, chef.
26:23You've got just under 33 and a half minutes.
26:27Very best of luck to all three of you.
26:29Thank you, chef.
26:29Thank you, chef.
26:30Head to the elevator.
26:31I'll see you there shortly.
26:31Come on.
26:32Good luck, guys.
26:33Run through the finish line, okay?
26:35Got it.
26:36Finish strong.
26:37Here's the crazy thing.
26:38All the fish were cooked perfectly.
26:40They each have a vegetable that's slightly undercooked,
26:42and that's where we're at right now.
26:43It's all gonna come down the upstairs.
26:45The last elevator ride.
26:47Last one.
26:50I feel so pumped and ready to cook.
26:53I love the top kitchen.
26:54It is definitely my playground.
26:55I can't wait to do some magic up there.
26:57Oh, the old top level.
26:59I'm just gonna stay concentrated, focused.
27:02This is gonna be my time to shine,
27:04and I'm going to fully shine.
27:07Okay.
27:08Hello, chef.
27:08Let's go, guys.
27:09Let's go.
27:09Come over.
27:10Come over.
27:11Right, line up, please.
27:12Line up.
27:13Right, let's have a quick chat.
27:16Final cook, okay?
27:18One cook away from becoming our next-level chef.
27:22Yes!
27:23Yes!
27:23You've each cooked two incredible courses,
27:25and right now, any one of you can win this competition.
27:29Meg, you're gonna go first.
27:30You have just under three minutes on your own there, Meg.
27:33Megan, on your mark, get set.
27:36Go, Meg!
27:38Go!
27:39The first thing I see is a beautiful rack of lamb.
27:42Look at that!
27:43How beautiful.
27:44Done.
27:46Austin, 2.30 away, yes?
27:48Yes, chef.
27:48Grab what you want.
27:49I'm grabbing mini rainbow beets, asparagus, and lemon.
27:54Anything you want.
27:56Save some for us, huh?
27:57Full two minutes, Megan's at the platform grabbing everything green.
28:00Like, damn.
28:01How you feeling, buddy?
28:02You know it, chef.
28:02You know it.
28:03This is grocery shopping.
28:05To basically go grocery shopping instead of fighting and throwing elbows for ingredients.
28:10Austin, five, four, three, two, one.
28:14Let's go, Austin.
28:16Okay, grab your protein, young man.
28:17I cannot believe that Megan passed up a ribeye to go for frickin' lamb.
28:2216 seconds, Beatrice.
28:23Yes, her!
28:24If Beatrice sees a truffle, she's going for it.
28:26So I want to try and throw her off her game a little bit.
28:28Give me that truffle, baby.
28:31Five, four, three, two, one.
28:34Let's go!
28:35Off you go.
28:37Pork chop.
28:38Love that.
28:39Really good.
28:40I'm grabbing cabbage, onions, red miso.
28:44I got literally everything I want.
28:45Okay, okay, okay, okay.
28:46Let's go, let's go, let's go!
28:47Final round.
28:48Make it count.
28:49Yes, chef.
28:5131 minutes to go.
28:52Right, Meg, what'd you grab?
28:53I grabbed that rack of lamb, chef.
28:55So we're going to roast the rack.
28:56I want to put a panko crust on there.
28:57I want to throw some herbs in there.
28:58And then get that in the oven.
28:59Yes, chef.
29:00I don't have time to waste.
29:02I need to get the rack of lamb in the oven
29:04as soon as humanly possible.
29:06If it's undercooked, it's absolutely ruined,
29:08and that's not how I'm going to make Next Level Chef.
29:10That's a big weight off your shoulders.
29:12Yes, chef.
29:14Start thinking about the plating as well, yes?
29:17Heard, chef.
29:18Please, final dish.
29:20Good to see you up here again, chef.
29:20For someone who knows her plating.
29:22All right.
29:22You remember these nerve-wracking moments, this final cut?
29:25Oh, this was when it really felt real.
29:28Should we shake it?
29:29Yes.
29:29Let's do it, chef.
29:3026 minutes to go, guys.
29:32Yes, chef.
29:33Beatrice.
29:34Yes, chef.
29:34More motivation for you.
29:36Hello, Gabby.
29:37Hello, Beatrice.
29:37I love your energy.
29:39So Beatrice, you have this Japanese theme going on.
29:42100%.
29:43How do we round off this menu?
29:44So I'm going to do a pork chop sando with this milk bread I have here.
29:49I'm going to make a nice barbecue sauce, chef.
29:51I love it.
29:51You know, it might look simple in, like, execution, but it's really not.
29:55We're taking a risk.
29:56Yeah, big risk, big reward, right?
29:57Yes, chef.
29:58A fried sandwich for the last cook?
30:00Risky?
30:01Yes.
30:02Kind of impressive?
30:04Maybe.
30:04Good luck, young lady.
30:05Yes, chef.
30:07Uh, Austin.
30:08Hey, how are we doing?
30:09How are you doing, Austin?
30:09Good.
30:10So, uh, over here I got a nice little beautiful rib eye.
30:13I'm making a Paragord truffle sauce.
30:15And I'm also just going to make it rain with truffles on top.
30:17I mean, nothing speaks elegance other than truffles on a plate.
30:20You love to travel.
30:21So, you know, is that what this menu is speaking to?
30:24I mean, I've never been to France before, but I studied in French culinary school in Chicago.
30:27So this is kind of a homage to living in Chicago.
30:31Right, young man, this is just under 17 minutes to go, okay?
30:33Yes, chef.
30:34Use that truffle wisely, right?
30:36I have so much truffle here.
30:41How are you doing, Megan?
30:42I'm doing good, Gabby.
30:43How are you?
30:43How is this dish tying in with your other dishes today?
30:47Like kind of the Northwest seasons.
30:48Now I really want to go winter with, uh, the lamb.
30:51Things I find in my garden, I grow garlic in my garden and beets.
30:54Speak in my language, Megan.
30:55Garden, veggies.
30:57Love that.
30:57Lamb is a little bit gamey.
30:59How are we going to tone that down?
31:00It is.
31:00The sweetness from the roasted beets.
31:02Love that.
31:02A balsamic glaze.
31:03Good luck, girl.
31:04Thank you so much.
31:06Good luck, chefs.
31:06Leave it all on the table.
31:07Thank you so much.
31:08This is it.
31:09An absolute pleasure having you here.
31:10Thank you, chef.
31:10Thank you for the inspiration.
31:11Yes.
31:12See you later.
31:12Thank you, chef.
31:13See you later.
31:13Well done.
31:1514 minutes to go.
31:16Yes, chef.
31:20You okay?
31:21Yeah, I just burned.
31:23I'm actually hurting pretty darn good.
31:25Uh, how's that hand, Donnie?
31:27It's not good, Donnie.
31:28Show me.
31:28Show me your hand, please.
31:30Oh, my God.
31:32Everything is at stake in this cook, and I'm cooking it practically one-handed.
31:35Regina, medic?
31:37Talk to me, man.
31:44My hand really hurts.
31:46This is the most monumentally inconvenient thing that could happen right now.
31:50But I can't stop cooking.
31:52There's no time for me to be down for the count.
31:54Six minutes to go.
31:56Lame should come out?
31:57Not yet.
31:57Not yet.
31:58Hold your nerve right at the very last minute.
32:01Yes, chef.
32:03Uh, Austin, it's a caramelized onion puree, right?
32:05Yeah, I hit it with brandy as well.
32:07That's a pinch.
32:07That's way too thin.
32:08Yeah, yeah.
32:08So that's, it's on the stove right now.
32:10At this point, it just looks like a cream.
32:13It's not a puree.
32:14Dan, what happened there?
32:15Did you just add too much cream?
32:16Yeah, absolutely.
32:17You can always add, but you can't take it away.
32:20This puree has to be perfect.
32:22Otherwise, this dish could set off my whole menu.
32:24Is it worth caramelizing them down?
32:27Yes, chef.
32:27I'm not adding them to it.
32:28In fact, if you're not happy with that, get too thin.
32:29I'm just worried.
32:30Understood.
32:31Understood.
32:32Chef Ramsay's telling you, do it.
32:34Don't ask questions.
32:35So I have to sweat off some more onions as fast as I can.
32:38I am totally up against this entire cook at this point.
32:41Bring forward some really nice flavors.
32:44Two minutes, guys.
32:45Yes, chef.
32:45Start plating.
32:46Dishes sound amazing.
32:48Look at me.
32:49You need to plate now.
32:51Down to the wire.
32:5260 seconds to go, yes?
32:54Come on, you three.
32:55Take it home, yes?
32:57This is literally the slice of my life.
33:00What I need to see is perfectly pink rare lamb.
33:04Is it true?
33:05Shall we?
33:06Beautiful.
33:07Absolutely beautiful.
33:0830 seconds.
33:09Make it count.
33:11Come on, make.
33:11Finish with salt, darling.
33:12Finish with salt, chef.
33:14On the plate.
33:14Good.
33:15Well done.
33:16Come on, guys.
33:17Final push.
33:1910, 9, 8, 7, 6, 5, 4,
33:243, 2, 1, and stop.
33:29Woo!
33:32Oh, my God.
33:34Wow.
33:35Well done.
33:36Well done.
33:37You good?
33:43All right, Richard and Aisha.
33:44Welcome back.
33:45That was one of the most exciting finale final cooks.
33:49What a performance.
33:50We've got some incredible dishes for you to taste.
33:52Wow.
33:52Let's start off with this beefy herb crusted rack of lamb, served with roasted beets, sautéed,
33:58done with a beautiful reduction, cooked by Megan.
34:01Visually, I don't think I've seen a rack of lamb cooked this well on Next Level Chef.
34:05Even the other parts of the plate, it's just a classic.
34:12The lamb is cooked perfectly, and the sweetness of the beets is really, really appropriate.
34:16It's an incredible dish, and maybe you're best one of the whole competition.
34:21Lamb is cooked absolutely beautifully.
34:24The sort of roundness from the jus, it's just really impeccable.
34:27It's a dangerous move, sweet beets, with an expensive lamb.
34:32But it actually works.
34:33The sauce could be a touch less reduced, but really well done.
34:36Thank you so much.
34:38Our second dish was cooked by Beatrice.
34:40This is a modern take on a katsu sandow, breaded, beautifully cooked pork chop, barbecue sauce with a cabbage slaw.
34:47It reads, street food with confidence, which I love.
34:57Evidence a sandwich can hold its own with a more fine dining presentation.
35:01This is a textural wonderland.
35:04You have soft, you have crunchy, and a flavor wonderland.
35:06You have salty, you have sweet.
35:08Good job.
35:09I prefer the bread just to be a little bit more rolled out, so it's sort of the ratio works.
35:14But the pork is cooked deliciously.
35:16Really well done.
35:17Finally, this is a ribeye cooked by Austin.
35:20Caramelized onion puree, finished with cream, and a sauce perigo.
35:24Classic French cuisine.
35:26I can see the luxury with all of the truffles on this plate.
35:29It might be a little less refined than some of the plates that I've seen from you, but you can
35:33tell that it's going to be delicious with all of that sauce.
35:39Very classic flavors together, really smart.
35:42I definitely see you on this plate.
35:44The perfume of the aroma and the truffles is, it's just captivating.
35:49Sauce perigo, just incredible, really smart use of making a statement in a finale dish.
35:55The truffle brings a lot of flavor to this sauce.
35:58The puree is a little nondescript, to be honest.
36:01But again, the truffle brings so much luxury to this dish.
36:04You cook with such intelligence.
36:06The flavor profile is there. The sauce perigo is exceptional.
36:09Yes, Chef.
36:11Right now, Richard, Naisha, and myself need a moment to really understand the balance of all three dishes together,
36:17and then announce our next level chef winner.
36:20This is going to be a very tough decision.
36:24Please, head to the lounge. Thank you.
36:26Thank you, Chefs.
36:28Oh, it's out there.
36:29It's never easy, is it?
36:30It's never easy.
36:33Shall we start with Beatrice?
36:34She had the clearest vision.
36:36Yes.
36:37Which I didn't expect.
36:38That Japanese essence was there across every course.
36:41Played it like she's been cooking in Japanese restaurants for 20 years.
36:43Yeah.
36:44She hasn't even been alive for 20 years.
36:45No, exactly that.
36:46I think her first course was the most successful out of the menu.
36:49Second course for me was the most lacking.
36:51Sweet potato was thoroughly undercooked.
36:54Yeah.
36:54Megan.
36:55Kudos as her mentor, because this girl's been cooking like an absolute pro.
37:00The theme of Megan's food was about the seasons of the Northwest, and the scallops were exceptional.
37:05It's just a shame there was so much garnish with that sea bass and those undercooked green beans.
37:09Yeah, it's almost like she got through the sea bass quick to get to have more time for the bean.
37:13Yeah, but I think this lamb is the best entree out of all three tonight.
37:17100%.
37:17Austin, the theme was about his travels.
37:20He oozes sophistication.
37:22You think of that red prawn dish at the beginning, then the salmon.
37:24Austin's first two dishes were unbelievable.
37:27He's very technical.
37:28His least technical dish was this final dish where he got tripped up a little bit.
37:32Yeah.
37:33But his shrimp was so beautiful.
37:35The plating, stunning.
37:37It's a tough one.
37:38It really is.
37:40Our chefs keep getting better and better.
37:42The competition keeps getting harder and harder.
37:44Two people from Team Blaze are in the finals.
37:47This is coming down to the finest of details.
37:55We did good, guys.
37:57We did good.
38:06This has been a hell of a ride.
38:08This whole experience has already been life-changing.
38:16It feels incredible seeing my brother, my best friend, all these amazing people.
38:21It's also very overwhelming.
38:23Oh, boy.
38:24What a night.
38:27These next couple of minutes are just going to decide the future of one of us three.
38:32And I really, really, really want that to be me.
38:36All of you, take a moment and send us in.
38:38What an extraordinary performance.
38:43This has been the most impressive finale we've ever had.
38:47You should all be incredibly proud.
38:50Beatrice, you came into this competition as a young, tenacious 18-year-old.
38:53And you have risen brilliantly.
38:56Well done.
38:57Thank you, chef.
38:57Really well done.
38:59Austin, listen, you came into this competition a technically skilled chef, but what I love
39:03about your journey is all of the heart and soul that you've been pouring into it.
39:06Thank you, chef.
39:07Megan, you should be so proud of yourself.
39:09I know you're making a lot of home cooks very proud and very excited to see your journey
39:14ahead.
39:14Thank you so much.
39:17Okay, you three.
39:18We've come to a decision.
39:19One of you is on the brink of being crowned our next level chef, winning that extraordinary
39:27year-long mentorship with Naisha Arrington, Richard Blaise, and myself.
39:31And that comes with a check for a quarter of a million dollars.
39:39The winner of Next Level Chef is...
39:47I want to win.
39:48I've never wanted to win anything as bad as I want to win right now.
39:51I've placed my knowledge on these plates.
39:53I threw down with the best of them.
39:54I cooked my ass off here.
39:56It would mean everything to me to win.
39:59I want to change the world, and this is going to get me there.
40:02I'm doing this for me and my family.
40:04With a quarter of a million dollars, I can absolutely realize my dream.
40:08I am absolutely ready to be the Next Level Chef.
40:10Congratulations goes to...
40:18Austin!
40:20Oh, my God!
40:24Oh, my God!
40:47So proud.
41:02I couldn't be prouder to be a team voice.
41:05Ladies and gentlemen, please give it up for our amazing,
41:07going to the start, Megan and Beatrice.
41:12I'm absolutely proud of myself, how far I've come,
41:15the self-doubt that I've let go of.
41:17Just because I didn't win the title doesn't mean I lost.
41:21Good job, babe. Good job.
41:23I just feel really happy and proud of myself.
41:26I 100% have let the world know who I am
41:29and what I represent through this competition.
41:31How are you feeling?
41:32I put so much blood, sweat, and tears into my chef career
41:35and this is just all worth it.
41:37Just to be able to cook with the most amazing chefs,
41:40be mentored by the most amazing chefs.
41:43This is a lifetime memory I'll never forget.
41:45Oh, my God.
41:48I'm the next level chef.
41:52Oh, my God!
41:55I'm proud of you. Thank you.
41:58Ladies and gentlemen, please give it up
41:59for our amazing winner, Austin!
42:05I'm so happy for Austin.
42:06This guy cooked with such control, finesse.
42:10The only one issue I've got with Austin is his mentor.
42:13Richard Blaze is now the crown champion.
42:16Cheers. Well done.
42:17He's a bit like the Olympics.
42:19I can handle it once every four years.
42:21You did it, man.
42:22Good chef.
42:23Amazing.
42:23You did it, brother.
42:24Amazing.
42:25We won.
42:26We did it.
42:26We finally won.
42:28Oh, my gosh.
42:30I'm so proud of Austin.
42:31Such an incredible chef.
42:33He's got a heart of gold.
42:34And, Gordon, I now have a winner on Next Level Chef as well.
42:38Dinner is now on Austin.
42:43The competition is leveling up.
42:45You know, I may have won first season.
42:46And, Gordon has taken the last two.
42:48So, Richard's been at home putting up his wall of schematics.
42:52And, if that's what it takes, that's what it takes.
42:55Woo!
42:55Obviously, I always want to win.
42:57But, I think it would be fair if I let them win sometimes.
43:00Give it up for Austin, everybody.
43:02Come on!
43:05Woo!
43:06Woo!
43:06You did it, man.
43:07Just amazing.
43:08You did it, brother.
43:09Amazing.
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