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00:01Previously on Next Level Chef...
00:02It's freaking Godzilla.
00:04There are monsters on this platform.
00:07The dish that will keep their team safe was cooked by Andy.
00:14There you go.
00:15My God, he's fast.
00:17Elise, I'm so sorry.
00:19I am the comeback king.
00:21And tonight, the platform will not be stopping on your floor.
00:25Jesus, take the wheel.
00:27The platform is here!
00:29It's coming, it's coming, it's coming!
00:30And up!
00:32And down.
00:33I said it wasn't stopping.
00:35You guys can slow down just a little bit.
00:37Go big and go home, baby.
00:40I don't know what this is.
00:42I don't know what to do.
00:43I literally have nothing.
01:01Here we go!
01:04Welcome back, everybody.
01:05Whoo!
01:06Yes!
01:07Loving this energy.
01:08What's up, baby?
01:10Baby!
01:11Let's go, let's go!
01:13Feeling good?
01:14Yes!
01:15Yes, Chef!
01:16Last time around, the three of us were so impressed the way you all broke down those fish.
01:19Let's build on that today, please.
01:21Yes, Chef.
01:22Team Ramsey.
01:24Thanks to Andy, we are in that top-level kitchen where we belong!
01:28That's right!
01:29Come on.
01:31What does it mean, that pin?
01:33Oh, it's just a validation I'm in the right place.
01:36I just have to trust myself and cook good food.
01:39Love that.
01:40Yeah.
01:40So proud of all four of you, let me tell you.
01:42Thank you, Chef.
01:42Gordon's girls are staying on top.
01:46Team Arrington!
01:47Yeah!
01:48That's what's up!
01:49Thanks to Mr. Emerson, we're in the middle kitchen today.
01:54That's great.
01:55Let's go.
01:55Emerson's done more cooking than any contestant.
01:57He loves the elimination, right?
02:00You said, if someone's gonna come back, it's me.
02:03Hell yeah.
02:05Today's a fresh start.
02:06I want to stay out of elimination.
02:08I don't want to be back there cooking again.
02:09We're only going up from here.
02:11OK, Team Blaze, we're in the basement,
02:13but that's not gonna hold us back.
02:15I love it down there.
02:17Good, because it looks like you're spending
02:18most of the season down there.
02:19Very usual.
02:21Come on.
02:21Right, let's get down to business, shall we?
02:24For today's challenge, you'll all have 30 minutes
02:26to create a next-level protein bowl.
02:30You need to build a whole dish.
02:32The base, the protein, incredible.
02:34Eye-catching toppings and, of course,
02:36the sauce that brings it together.
02:38Ooh!
02:38From the stalls and streets of Bangkok
02:41to the brunch counters in Brooklyn,
02:43they showcase international flavors
02:45and creativity that define casual dining today.
02:50From poke bowls to bibimbaps,
02:52you'll find them everywhere, on every street corner.
02:56Even fine dining menus have them right now.
02:59They look simple, but every layer has to count
03:02and make sense.
03:03Balance is crucial.
03:04Yes, sir.
03:06One more thing you should know.
03:07Uh-oh.
03:08Because we know food bowls are for busy people
03:11that are constantly on the run.
03:14Today...
03:14Here we go.
03:15...the platform's running.
03:17It will not be stopping on your floor.
03:21You have to grab on the go.
03:25What?
03:26This is so unfair.
03:27It's hard enough with 30 seconds,
03:29let alone with it going up and down.
03:31Oh, my God.
03:34Team Ramsey, head the elevator.
03:36I'll see you shortly.
03:37Yes, sir.
03:37Good luck.
03:38Keep up that momentum, please.
03:40To the top!
03:44We're staying in the top kitchen today.
03:46Yay!
03:50We got it.
03:51We got it in the bag, girl.
03:52Yeah.
03:54Hey!
03:56Beautiful!
03:57Let's stay focused.
03:59We got this.
04:00And just make sure to grab, grab, grab,
04:01because that thing is going to be moving.
04:05Here we go!
04:06Let's go!
04:07I'm feeling very insecure
04:08about how the platform's not stopping.
04:10Okay, okay, okay.
04:10Strange thoughts.
04:11I really need a station close to the platform.
04:14Whoa!
04:14I'm right here.
04:16I'm right here.
04:16I'm right here.
04:17I'm here.
04:17I'm here.
04:18I got here, buddy.
04:18I got here, dude.
04:20Oh!
04:21Cut through our kitchen!
04:25Yo, I got this first.
04:28This is my station.
04:29I'm not moving.
04:30Sorry.
04:30I got here at my station.
04:31I got here, buddy.
04:32Are you really doing this?
04:34I don't care where you were yesterday, dude.
04:37You don't get this station.
04:38Hey, why are we mixing it up?
04:40Like, what is going on?
04:42Dude, I got here.
04:43I got here.
04:44Tension, tension.
04:45This is a Wild West standoff.
04:48I'm sorry.
04:49I got here at my station.
04:50Emerson, I got here.
04:52Isn't this a station right here?
04:53I mean...
04:54I mean, I...
04:56I mean, I was at the stove, so...
04:59That was a dweeb move.
05:00That was not a team move.
05:02That was a dweeb move.
05:05Here we go.
05:05Back where we all started.
05:07All right, let's go.
05:08You got your stations.
05:09Yeah, I'll go right here.
05:10Yeah, you know what?
05:11I'll go right here, then.
05:11Perfect.
05:13Boys are back.
05:14Whoo!
05:15Let's go.
05:16Let's go, boys.
05:17How we doing?
05:17We're ready to go?
05:18Okay.
05:19We're ready?
05:19We're ready to rock?
05:20All right, we're ready.
05:20Let's line up over here so we can have a little pre-game chat, right?
05:23This challenge is in your real house, right?
05:25Yeah.
05:26I wake up, it's a breakfast protein bowl.
05:28Hit a workout, it's a protein bowl after that.
05:31After dinner and it's dessert time, now it's like a yogurt bowl.
05:34The only caveat is I usually layer the protein on top of the protein.
05:41Champions are built down here.
05:44We ready!
05:46We ready!
05:48One, two, three.
05:49Let's go!
05:50Team, I love the energy.
05:52Let's go, baby.
05:53Let's go.
05:53The only team with five members left.
05:56Yes, yes.
05:56Five Slamma Jamma.
05:57Clock it.
05:58Let's go, ladies.
05:59Come on.
06:00How nice is this kitchen up here?
06:02As that platform starts moving, we'll get there early.
06:04It's gonna go down, but it's also gonna come back up.
06:07So grab the protein first.
06:10Let's send Richard a little present.
06:11Yes.
06:12Yes.
06:14Richard!
06:15Yes!
06:17Oh, is it a wagyu steak?
06:20Oh, .
06:21No, it was a raw egg.
06:23Oh, God.
06:24Here we go.
06:25The platform is starting to move.
06:29Let's go!
06:30Let's go!
06:31Let's go!
06:32Let's go, let's go, let's go.
06:33Platform comes down.
06:34Pork belly.
06:34It's moving so fast.
06:35I don't have time to choose.
06:36Black card.
06:37Octopus.
06:38It's just like, oh, God, oh, God.
06:40Lay this.
06:40And I'm just like, ah, octopus!
06:42Okay, I guess I have tentacles.
06:44Crap!
06:45Platform is still going, it's still going.
06:46I'm reaching my arms down.
06:48Ow!
06:49Everything is just slipping through my fingertips.
06:53Man, that was fast.
06:54And I literally have nothing.
06:56Shoot!
06:59Go!
07:00Go, go, go!
07:02I see this pork chop.
07:03I want it.
07:05Connor and I go at it.
07:06He pulls it out of my hand.
07:07Damn, I didn't grab anything.
07:08I see a pork chop.
07:10I grab a pork chop.
07:11I come down.
07:11It's not a pork chop.
07:12It's ribs.
07:13Oh.
07:14You do not cook ribs in 30 minutes.
07:18Period.
07:18Grab a protein.
07:19This thing's going quick.
07:20I see these prawns slipping by me.
07:22Oh!
07:23Platform is gone.
07:24I don't have a protein.
07:26As soon as you see it, let's go!
07:27Go, go, go, go!
07:28Let's go!
07:29Okay, protein sauce face.
07:31I see red prawns in the basement.
07:33I went, whoa, hey.
07:35Good looking.
07:37It was on after that.
07:38Like, red prawns were a gift.
07:40Pork belly, cod, duck.
07:42Duck.
07:42Kidding me?
07:43I'd kill for that.
07:44And I didn't have to.
07:46Protein sauce base.
07:47See this black cod?
07:48I'm like, I'mma take that one.
07:50What were these folks thinking upstairs?
07:51There's some rice.
07:52Rice!
07:53Here it comes.
07:54Here it comes.
07:54Give me that steak.
07:55Give me that steak.
07:56Oh, my God.
07:57There's still proteins coming out.
07:58I can't see steak on left-hand side.
08:00It comes right back up.
08:01Oh, shoot.
08:02No, Emerson, no!
08:03I grab that skirt steak.
08:05Woo!
08:05Grab a protein.
08:07Grab ingredients.
08:07It's either the nasty protein or it's the salmon collar.
08:10And I'm like, salmon collar it is.
08:12Oh, gosh.
08:14Hey, things are falling.
08:15Things are falling.
08:16Oh, yeah.
08:16Give me that kale.
08:17I need green.
08:17This is mine.
08:19Let's go.
08:19Let's go.
08:19I'm watching the platform come up.
08:21There's pork belly here.
08:22Quick, pork belly.
08:24There's pork belly on the other side of this platform.
08:27No, no time.
08:28No time.
08:28Just gotta go.
08:29No.
08:30And the platform is gone.
08:31It's gone.
08:32That quick.
08:33Shoot.
08:34Man.
08:35I said it wasn't stopping.
08:36Man.
08:37Man.
08:38Right, ladies.
08:38You're 30 minutes.
08:39Start now, okay?
08:40Let's go.
08:42I don't know what this is.
08:44I looked down and I realized all I have is basil, sage, and frozen spinach.
08:51I'm literally freaking out right now.
08:54I don't know what to do.
08:55Try not to get in my head because I feel like if I get in my head, I'm gonna get
08:58in my way.
09:00I'm just not gonna do good.
09:12Hey, hey.
09:16This is what you were made for, okay?
09:19And it's coming down again.
09:20Don't forget that.
09:21Yeah, yeah.
09:21It's coming down again.
09:23I don't know what to do.
09:24I literally can't do anything with nothing.
09:27It is gonna come up and down again, okay?
09:29Let's stay positive.
09:30Okay, what'd you get protein-wise?
09:31Chef, I got tuna.
09:32Run it in a little bit of egg white.
09:34Okay, chef.
09:34And then crust it and then fry it and then you can slice it.
09:36Yeah, chef.
09:37I'll be with you, okay?
09:38Not at all what I wanted.
09:41Gabrielle, what are you thinking?
09:42The kofta.
09:43I've got beef.
09:44I'm gonna do an Aleppo pepper tahini.
09:46That'll be my sauce.
09:47Love that.
09:48Be careful with that platform.
09:49Bloody hell.
09:50It is gonna come up and down.
09:52That is brutal.
09:54Let's go!
09:56Let's go!
09:56Okay.
09:57Oh, my gosh.
09:58Here we go.
09:59What do we grab?
10:00We're gonna take some frozen fish pieces.
10:01Okay.
10:02I might even do a meatball with these guys together
10:04because frozen fish is not our friend.
10:05We're very, very smart.
10:07Yes.
10:07Very smart.
10:08Thank you, chef.
10:08Great job.
10:09Really nice idea.
10:10Blessings all around, y'all.
10:12Blessings all around.
10:14Let's get it, Maddie.
10:14Let's go.
10:14We got flavor.
10:17Guys, we gotta start cooking.
10:18All right, don't get distracted by the platform as well.
10:21All right, Tim, what do we got going on?
10:23Chicken oysters.
10:24Yes, sir.
10:24Really hard to overcook.
10:26Yep.
10:26You know, you wanna get a nice char on these guys.
10:28All right.
10:28I want that thing smokin'.
10:31All right, let's go.
10:32No basic bowls today.
10:33No basic bowls, boys.
10:34No basic bowls.
10:38We need a starch.
10:39Okay.
10:40It's coming, ladies.
10:41It's coming.
10:41It's coming.
10:42It's coming.
10:42It's coming.
10:42It's coming.
10:42It's coming down again.
10:43Let's go.
10:44Get something on there, yes?
10:46Pork belly here.
10:48Thank God to the platform gods.
10:50Well done.
10:51But I don't have any experience cooking pork belly.
10:54Coming back down.
10:55Platform's on the move, guys.
10:56I need a potato.
10:57I need a potato.
10:57Stay ready.
10:58Grab ingredients.
10:58I grabbed some soba noodles.
11:00I grabbed avocado.
11:01I grabbed some pickled radish.
11:03Grab them, grab them.
11:03Now we talkin', baby.
11:05It's coming back.
11:06It's coming back.
11:06I'm not going anywhere.
11:07Go to your station to organize yourself.
11:09I'll let you know when it comes back up.
11:11Black one's on the move.
11:12Most of you need a base.
11:14I need rice.
11:15This bowl, like, it calls for it.
11:17It beckons for rice.
11:18There's a bunch of rice over here.
11:19Jasmine rice and sushi rice.
11:21Boom.
11:21We got the job done, baby.
11:23Let's go.
11:24Jasmine rice, sushi rice.
11:25There's rice noodles over here.
11:26Jasmine rice sits better with the duck.
11:28Jasmine rice.
11:28Jasmine rice.
11:29Grab that.
11:29And I'm like, ooh.
11:31Someone grab the mayonnaise.
11:32Picking cabbage.
11:33There we go.
11:34Boom.
11:34Let's go.
11:35Yes, Chef.
11:37I'm not seeing noodles.
11:39I'm not seeing pasta.
11:40I'm not seeing rice.
11:41Oh.
11:42Oh.
11:42Oh, my God.
11:43It's coming.
11:44It's coming.
11:44It's coming.
11:45Here we go.
11:45Here we go.
11:46Here we go.
11:47That's it.
11:48It's moving so fast.
11:49I don't have time to choose.
11:50I'm like...
11:51Oh, my God.
11:52An onion.
11:53Ladies, you've got to keep an eye on that thing.
11:56Five minutes gone, ladies.
11:57Right?
11:57Start thinking about the build-out now in a nice, delicious way.
12:01I'm not well-versed in pork.
12:03I don't use it at all.
12:04So I'm just trying to wrap my head around, like,
12:06what can I do?
12:07What can I do?
12:07What can I do?
12:08Honestly, I was vegan for eight years.
12:10I know that wasn't your pick, but we'll make it work.
12:12It's a great protein, okay?
12:14Let's get that pork in marinade.
12:15Yes, Chef.
12:15And then we'll start cooking it, yeah?
12:17I'm kind of just looking at this thing.
12:18It's looking back at me.
12:19I'm looking at it.
12:20It's looking back at me, and I'm like,
12:21all right, we're gonna do this.
12:23Let's lock in.
12:24This is what I got.
12:25Let's make it happen.
12:26We'll be absolutely fine.
12:27We'll get through this together.
12:29Ladies, it's moving again.
12:30It's moving again.
12:31Let's go.
12:32I did not come here to work out.
12:34I came to cook.
12:34If anybody sees a grain, please do.
12:36Okay, quick.
12:36And up and down.
12:38Starch, starch, starch.
12:39And up and down.
12:40Parsley.
12:41And up and forward.
12:43It's falling.
12:43Careful.
12:45Zah.
12:45It's terrible.
12:48Platform's on the move, guys.
12:49I need that sauce.
12:50I need a herb, man.
12:51Go, guys.
12:52Go, go, go.
12:53Grab, grab, grab.
12:54Grab ingredients.
12:56There's maple syrup.
12:57Wasabi.
12:58Oh, my gosh.
12:59What in the heck did I even grab?
13:01Let's go.
13:02Let's go.
13:05Flaming Hot Cheetos, right off the jump.
13:07Tater tots, I don't know if it's quite next level,
13:10but, hey, who doesn't like a good tater tot?
13:13Platform's heading back up, guys.
13:14It's heading back up.
13:15I need a starch.
13:17I look around.
13:18I don't see anything.
13:19In a panic, I grab kale and tofu.
13:21This is not enough.
13:23I need to make this dish pretty much out of my ass.
13:27Oh, ladies, ladies, ladies.
13:29Anything?
13:29Anything?
13:32What'd you guess?
13:33Nothing, chef.
13:34Zah.
13:35You guys gonna slow down just a little bit?
13:38Like...
13:39All right, let's go.
13:4020 minutes left.
13:4220 minutes left.
13:43Goddamn.
13:44What's the matter?
13:45Oh, it's got a hole in it.
13:46It's a basement.
13:46Yeah, it's a basement, yeah?
13:47It's a basement.
13:49Christian, so your doc just makes sure the skin is crispy.
13:52Yes, chef.
13:52I'm doing a fried poached egg.
13:54Okay, I love it.
13:55Again, don't get too fancy on me.
13:56You're going for best dish if you pull something like that off.
13:59I'm praying this egg is the piece that he stomps for my protein bowl.
14:03Focus on it, okay?
14:04Bring it home, okay?
14:05Think about how it looks.
14:07This blender's seen better days, huh?
14:09This was Gordon Ramsay's first blender.
14:11I can see that.
14:12I can see that.
14:12He's 138 years old.
14:13Gordon used it when he was 13.
14:15You do the math.
14:17He's like Yoda.
14:18Let's go, boys!
14:19Come on!
14:20It's horrible down here, but you get what you get and you don't get upset.
14:24Get those meatballs rolled, Danielle.
14:26Yes, ma'am.
14:27Big flavors, y'all.
14:28Matt, what are you thinking?
14:30All right, I got my ribs on in the pressure cooker.
14:31Love that.
14:32What's the base of the dish?
14:33My base is going to be these Brussels sprouts that are going to be with pickled cucumbers.
14:42Okay.
14:43Pretty minimal graph.
14:44Yes, chef.
14:44Yes, chef.
14:45Usually the base of a bowl is a starch, and I don't have that.
14:50Having no starch could be a big problem.
14:53So it's kind of like a...
14:53Turn this all the way up.
14:54All right, all the way up.
14:55Jesus, take the wheel.
14:56Let's go.
14:57Connor.
14:58Yes, chef.
14:59What do we got?
14:59I got some black rice cooking to make a little jambalaya.
15:02Awesome.
15:02I want to do a kebab.
15:03Ooh, stick it to your roots.
15:04I want to do a skewer.
15:04Yes.
15:05Let's get it.
15:05I'm going to do a bowl.
15:06A bowl skewer.
15:07A bowl with a skewer on top.
15:08Okay.
15:08I love that presentation.
15:09Great.
15:10Kind of Cajun, Louisiana.
15:11Yes.
15:12Amazing.
15:12Big-ass flavors today.
15:14Delicious.
15:15Got you today, chef.
15:19Emerson, what'd you grab?
15:20I grab a flat iron steak.
15:22I didn't grab a starch, so I'm making an egg noodle dough.
15:25Heck, you're making your own egg noodles?
15:27I'm doing my own egg noodle pasta.
15:28Wow, amazing.
15:30I love it.
15:30I'm making my own.
15:31Culinary God, shine down upon me right now.
15:34Amen.
15:35Machete.
15:36You good?
15:37Couldn't be better.
15:43Trying to make you proud today.
15:45Let's go.
15:48Go big or go home, baby.
15:50Come on.
15:54All right, Carl, what's the dish?
15:56Rice with sweet and spicy pork belly.
15:58Nice.
15:59Pineapple and parissa sauce to go on top.
16:02We've got an amazing protein here.
16:04Beautiful.
16:05Still not 100% confident.
16:07Chef Ramsay's telling me it's beautiful,
16:09so we're going to call it beautiful,
16:10because I need you to work in my favor right now.
16:12We got this, ladies.
16:13We got this.
16:14Thank y'all for encouraging me.
16:15I'm encouraging y'all.
16:16You got this.
16:18Whoo!
16:20Andy, we can build out a really nice bowl here.
16:23Yes, Chef.
16:23We've got an amazing protein here.
16:25Oh, my gosh.
16:26I have no idea how that thing is cooked.
16:28I'm like, take a deep breath.
16:30I'm going to listen to Chef Ramsay no matter what.
16:33In the oven for two minutes.
16:34Yes, Chef.
16:35We'll get that nice and pink in the middle, okay?
16:38Yes, Chef.
16:38Just so happy we've got Chef Ramsay on our team.
16:42Let's go, ladies.
16:43We've got this.
16:45Ham check, please.
16:47We're halfway down, guys.
16:4815 minutes to go.
16:51It's not getting...
16:54I tried running the noodles through the noodle press.
16:56It's not coming out.
16:58But it is too sticky.
17:02Emerson, let's go, bud.
17:04I'm stressing out.
17:06Stop shaking.
17:07You've got this.
17:08Oh, my gosh.
17:16You've got to get those noodles done.
17:18Pull it a little bit.
17:19Pull it a little bit.
17:19Just focus.
17:21I'm trying to get this thing nice and perfect.
17:23Thank you, Chef.
17:24I'm making egg noodles from scratch.
17:26That could really be the death of me.
17:28Move on.
17:28You can't stop.
17:29Get that beef seared, right?
17:31You know what I mean?
17:32Yes.
17:32Yes, Chef.
17:35Ten minutes remain.
17:36Yes, Chef.
17:37Feeling good.
17:38Pull it together.
17:39I have a base.
17:40I have my protein.
17:41I have sauce.
17:42I have three, four things.
17:43Pretty strong, guys.
17:46Jared.
17:46Chef, wait.
17:47What are we making here?
17:48Shrimp.
17:49Shrimp on top of rice.
17:50We have a little corner of crunchy potatoes there.
17:53Tater tots.
17:54What a gift, Jared.
17:55Do kids still love tater tots?
17:57Kids still love tater tots.
17:58Love it.
17:58It's a staple.
17:59Do adults still love tater tots?
18:00Adults still love tater tots.
18:01Dusted in the Flaming Hot Cheetos.
18:02Got it.
18:03It's gonna be nice.
18:03Have you ever cooked bowls before?
18:05Yeah, yeah.
18:06Very usually, like, just throwing a bunch of stuff in there.
18:08What about for those kids at school, Ben?
18:09You ever make bowls for them?
18:10One way or another, it would turn into one, right?
18:12You got your rice.
18:13You got your chicken.
18:14You got the veg.
18:15And you got to make it look pretty, right?
18:16Can be ugly, because as soon as it's ugly,
18:18they're not touching it.
18:19Salt.
18:19Any salt.
18:20You need salt?
18:21Yep.
18:21You got to get salt on the tots.
18:22Salt on the tots.
18:24Chef Blaze, can you grab some salt for me?
18:29Sorry.
18:29Hey, garlic, garlic, garlic, garlic, garlic.
18:31Run over there.
18:31Run over there.
18:32Ice Blaze if you got it.
18:33Ice.
18:33Ice bat.
18:34Ice bat.
18:34I'm supposed to be the quarterback, Jared.
18:37But listen, I'll run the play, dude.
18:39I know he's a famous NFL footballer,
18:42but what is going on over here?
18:43Let's go, bro.
18:45Let's go, boys.
18:45Come on.
18:48Let's go, T Blaze.
18:51Come on, boys in blue.
18:54Let's go.
18:55We got to lock in, guys.
18:56Let's go.
18:57What the ?
18:58Everything's got a hole in it.
18:59Guys, four minutes.
19:01Two minutes away from plating.
19:02Back, back, back, back, back, back, back.
19:04You hot.
19:05Hot.
19:05Coming around, guys.
19:08Oh, yeah.
19:08Take me an ounce out, baby.
19:10Where we at, Machete?
19:11Where are your noodles?
19:14Try one.
19:14See what you think.
19:15They're cold.
19:17Really fire.
19:17And the head's marinating.
19:18We're getting it going.
19:18Chef, what do you think about me cutting these, uh,
19:20tofu's a little bit smaller?
19:21Make sure you're transforming that tofu,
19:23and you toss it in a nice, light sauce,
19:25or, um, something that you're doing
19:27to transform the ingredients.
19:28Yes, Chef.
19:29Let's go, Team Arrington.
19:30Let's go, Team Arrington.
19:32Let's go.
19:33Let's go.
19:33Let's go.
19:35Okay, ladies.
19:35We're down to the last two minutes, okay?
19:37So we can start plating.
19:38All right, Chef.
19:41Oh, oh.
19:42Turn off, turn off, turn off.
19:43I completely forget about my tuna.
19:49Gotta keep an eye on that thing.
19:50Take a look.
19:53Oh, no.
19:55Chef, do I slice it now?
19:56We've got to go.
19:58My heart is pounding.
20:00I slice it thinly.
20:01I'm like, oh, God.
20:04Overcooked tuna is not going to play.
20:06Platform's just gone down, ladies.
20:08One beautiful plate, ladies.
20:10All right, platform is here.
20:12Okay, let's go.
20:13Sauces, proteins, garnish.
20:15Pull it together, Darren.
20:16The platform is here.
20:17The platform is here!
20:20Jared, let's go, dude.
20:21Tim, put the last looks.
20:22Last looks.
20:23If you've got something else and you missed it,
20:24put it on there.
20:25Nope, nope, nope.
20:25Let's go, Timmy.
20:27Wipe you, wipe you.
20:30Platform's on the move.
20:31Platform's here, guys.
20:32I got this back one.
20:33Let's go.
20:34I'll get this one over here.
20:34Call it out.
20:36Connor, let's go.
20:37Let's go.
20:38You got a spot.
20:38Save Connor's spot.
20:39Come on, Connor.
20:40Right here, bro.
20:41Right here.
20:42Good job.
20:43Really good job.
20:45Through the top.
20:47Platform's here.
20:47Go.
20:48Go to your left side, ladies.
20:50Go to your left.
20:50Go to your left.
20:51We've got to go now.
20:52We've got to go.
20:53We've got to go now.
20:55Doesn't matter.
20:55Doesn't matter.
20:56Right here, right here, right here.
20:56Go, go, go.
20:56My bad, sorry.
20:58That was brutal, yo.
21:08Look at these.
21:09Oh, my goodness me.
21:12Incredible.
21:14It starts with an incredible base.
21:16Starch, protein, eye-catching toppings.
21:19And then it's tied together with a beautiful sauce.
21:22Right, shall we start?
21:23Yeah, let's go.
21:23Let's start on the middle floor, please.
21:27This guy's really showed out today.
21:28OK, we are starting with pork rib served over roasted Brussels sprouts.
21:36Ribs are nice and tender, but it is missing a starch.
21:39It is missing a body.
21:41To me, this doesn't look like a bowl.
21:43It's almost like a meat and three.
21:44This, to me, is not a bowl.
21:48OK, next up, frozen fish meatballs served over roasted cauliflower.
21:53These little sort of fish meatballs are delicious.
21:56I wish it was presented a little bit more like a bowl
21:59so you could see all the elements of it.
22:01Next, we have a barbecue pork skewer.
22:04This is a take on a jambalaya.
22:07This bowl is rich and delicious.
22:09It is wholesome.
22:10It's a bowl for the winter.
22:12I love it.
22:13It's giving California meats Louisiana soul.
22:16For me, there's so much going on in this dish.
22:18I mean, go ahead and throw some chocolate chips and sprinkles in it.
22:20No.
22:23OK, next up, we have an Asian salmon bowl.
22:26This is served over buckwheat noodles.
22:28Wow, smart.
22:29What a great idea.
22:30What I love about this is that it's got a lot of contrast of textures.
22:34The soft avocado and the fleshy salmon and then the runny yolk.
22:38That's a proper bowl.
22:40It's like around the bowl in 50 tastes and textures.
22:42It's beautiful.
22:43Come on with it, baby.
22:44Take me on the next level dish to the top.
22:46OK, lastly, we have a flank steak served over handmade noodles with an aji amarillo sauce.
22:55Handmade?
22:56I love that.
22:57I mean, to make your own egg noodles under pressure, valiant effort.
23:02The actual flank steak is cooked beautifully.
23:04Pasta is actually delicious.
23:06Mic drop.
23:08However.
23:10Oh, .
23:12What is this?
23:13Seared tofu.
23:17The one issue that doesn't fit here is the texture of that tofu.
23:20You have to be so careful.
23:22It needs either frying, coating, crisping.
23:26It needs marinating, but tofu's hard, man.
23:29It's like eating your grandma's sponge.
23:38Up to the top.
23:39Yes, please.
23:39Here we go.
23:40First off, this is beef kofta rice bowl with tahini dressing.
23:45I love the flavor that is achieved in a beef kofta, and the texture of the rice is cooked perfectly.
23:51This is a really smart cook.
23:52I love the intelligence across this bowl.
23:53And the pickling of that sushi rice, which we know is very hard to get right, marvelous.
23:57Really good.
23:59Next up, it's a sesame seed crusted tuna over orzo salad.
24:08When I think about a bowl, this visually reads that.
24:11Vibrant, beautiful colors.
24:13However, the tuna is really overcooked.
24:17I love the fact that it's got all these flavors.
24:19It's a proper bowl.
24:21The glaring mistake here is that overcooked tuna.
24:25I've really messed up.
24:27Really, I don't want to use my immunity pen.
24:31This is a grilled octopus on top of a chorizo spaghetti.
24:37It's a tasty dish.
24:38And the octopus is cooked really, really well.
24:41But to me, it does not look, feel, or eat like a bowl.
24:45It's a pasta dish.
24:47I disagree.
24:48It's not a pasta bowl.
24:49It is a protein bowl.
24:50I love this dish.
24:51It's very good.
24:53Next up, sweet and sour caramelized marinated pork belly over rice and clarissa sauce.
24:58This individual actually started the cook with no protein and grabbed a protein the second time round.
25:09Can I order that for lunch?
25:11I really, really love all the bold flavors in here.
25:13It's vibrant.
25:14It looks visually appealing.
25:15I love the simplicity of this dish.
25:17A vegetable, a beautiful starch.
25:19Every element in this bowl works beautifully.
25:22And the caramelization on the pork?
25:24Marvelous.
25:25Really good.
25:25Oh, my goodness.
25:28What the hell-y?
25:29Like, who would have thought?
25:32I really feel like this is like my rise from the ashes moment.
25:37Let's head on down to the basement.
25:39Some basement magic.
25:41First up here, we have a gochichang glazed red prawn with rice and cheeto crusted tater tots.
25:49I gotta go for the tot first.
25:52Believe it or not, this is probably the best shrimp that I've had in the competition so far.
25:57Great balance and it's fun to eat.
26:00Honestly, I'm not a big tater tot fan.
26:03But I love these.
26:04They are so good, especially with that sauce.
26:06Really good.
26:07If you're lucky enough to get tater tots, I think that that's truly creative.
26:11It's a basement ingredient for sure.
26:13And I think it adds a nice crispy texture to it.
26:16All right, moving on.
26:17We have a glazed chicken oyster over yellow rice with a kimchi mayo.
26:23Oysters.
26:24There's only two oysters per chicken, so this is an exclusive bowl.
26:28It's lovely.
26:29It's vibrant.
26:29It's rich.
26:30Well done.
26:31Next up, we have a pan-roasted black cod over couscous with a ginger miso dressing and some pickled chilies.
26:40For me, this is the ideal bowl that I want.
26:44There's amazing textures to enjoy.
26:46Just when you've got so much couscous in there, it just needs lifting.
26:51All right, last up, we have a seared duck breast over rice with a poached fried egg.
27:02Fried poached egg.
27:03Sounds delicious.
27:07It has a lot of finesse.
27:09This is definitely an elevated, fine-dining approach to a bowl.
27:13Yeah, bowls can be fine-dining.
27:14This is definitely what this is.
27:16You're sitting in an izakaya, you know, having a nice lunch.
27:18Duck cooked beautifully.
27:20Who would cook that duck as a pro?
27:22Top marks.
27:23And then we come into the genius idea of the poached fried egg.
27:26Smart.
27:26Love it.
27:27It's good, man.
27:27It's very good.
27:29To have them recognize that I put my heart in the egg.
27:32I didn't just put a sunny-side-up egg in.
27:33I made a ooey-gooey fried poached egg, and they saw it.
27:38Wow, we've got some talking to do.
27:40Have a chat amongst yourselves, because this is going to be very, very difficult.
27:45Bro, we have to get ducked.
27:49They loved your dish, y'all.
27:51I know.
27:52They loved it.
27:53Oh, boy.
27:54Dish of the night.
27:56Should we start at the basement?
27:57Yeah.
27:58Exceptional.
27:58Really nice.
27:59Beautiful.
28:00One of the most technical bowls we've seen.
28:02I'm ready for another one, I'm saying.
28:04The one that surprised me the most was the red prawn tater tot.
28:09Your shrimp is outstanding.
28:10I saw that.
28:10This chef cooks for a lot of kids, and I love that idea.
28:14I mean, having six kids, Oscar especially, if there's no tater on the plate, he won't eat everything else.
28:18So I love the balance of that, and he played two strands.
28:20He nailed it.
28:21We've got to be going back upstairs, man.
28:22We've got to be going up the top.
28:23Can we talk about the top floor?
28:25The pork belly?
28:26The pork belly was pretty spectacular.
28:28Yeah.
28:28Oh, my God.
28:29It really was.
28:30She was in tears after that first grab.
28:32I had zero items in my hand.
28:34I know.
28:35Not a protein, not a fish, nothing.
28:36And middle floor.
28:38I love the salmon bowl.
28:39Beautiful.
28:40That was machete, actually.
28:41I mean, for him to cook with such finesse.
28:42He did, from right out of the gate.
28:44A burly, 300-pound chef with half his haircut.
28:47He did well.
28:49Weakest performing dish.
28:50Shame the tuna was overcooked.
28:51The tuna was way over.
28:53It just sucks.
28:54I know.
28:55Everything else was great.
28:56It's just my tuna.
28:57The unwanted tofu.
28:58I mean, it's just bland.
29:00Marinated.
29:00100% marinated.
29:02Absolutely.
29:03You have to add flavor to it.
29:03That was Emerson's dish.
29:05Again?
29:05Oh, my goodness.
29:07The Brussels sprout base, right, that didn't have a starch.
29:11There was plenty of opportunities to grab whatever you missed.
29:13All these bowls do need a starch.
29:15Come on, Shetty.
29:16Pull us through, man.
29:18That's so hard.
29:20Oh, gosh.
29:21Shall we?
29:25My goodness me.
29:27Okay.
29:28Okay.
29:28So here we go.
29:29We asked for next-level protein bowls, and most of you delivered on that.
29:34However, only one dish can keep their team safe from elimination and move them to the top
29:39level for the next challenge.
29:40We need a miracle gun.
29:45The best protein bowl today was...
29:53Cole.
29:54Oh, my God!
29:55Yes!
30:01Nice job, Cole.
30:03Thank you, Chef.
30:04Thank you, Chef.
30:05Yes!
30:06I did it!
30:08I meant when I said I want that for lunch.
30:10Really, really well done.
30:11Great job.
30:12Damn, girl.
30:13You really are who you think you are.
30:15You just got to keep believing it.
30:17Wow.
30:18Team Ramsey, you are staying on top.
30:21Yes!
30:22Whoo!
30:23Thank you, Cole.
30:26Cole, well done.
30:27Thank you, Chef.
30:28More of that.
30:29Please.
30:32You kicked ass.
30:33Listen up.
30:35Richard and Naisha, you both now have to choose one of your chefs to face the elimination.
30:43It's a tough call.
30:44Naisha, I know you had some great highs, a couple of lows.
30:50I'm gonna start with you.
30:52Which chef are you putting into the elimination, please?
30:55This is so, so, so hard for me.
31:01I could put in my best chef here.
31:06Or I could put in a chef that I know will benefit from this elimination cook.
31:21But he's been in twice before.
31:22This is so, so, so hard for me.
31:26If I could put in a chef that I know will benefit from this elimination cook but he's been
31:36in twice before.
31:38God!
31:38Oh God.
31:39God!
31:41He's been in twice before.
31:45emerson i'm gonna send you back in you come alive when your back is against the wall
31:51emerson makes the best dishes when he's in the elimination kitchen i want to see if he can do
31:56it again but coming back and you're gonna keep coming back yeah listen i feel like whoever i
32:04send in is gonna come back and we said it from the beginning be ready when your name is called
32:11christian wow you're going in i am let's go big dog you're the first round traffic it worked last
32:19season you know the idea is to bring someone back christian's gonna have to prove it eventually
32:24so why not now go bring this home for team blaze go baby yes chef goodness don't let me down
32:30don't
32:31plan on it what a turn christian emerson yes we are ditching the bowls and moving
32:38to refined plates with a flattened protein as the star there hasn't been a protein i haven't
32:48nailed yet it's gonna be gbd golden brown and delicious right all of you head the elevator
32:53and cheer your fellow chefs on let's go let's go christian just cook your food
33:02daniel you just do you yes chef knock him out emerson
33:10get the first station
33:17just like that i knew i had to be in the elimination round one time i'm glad it's because i'm
33:22great
33:22at what i do i just got too many people on her team gonna humble that team up a little
33:27bit
33:27so emerson bye bye bye you got this bro he ain't done this like you man i've taken out chefs
33:35from
33:35the other teams already christian is no different let's make it three keep it simple my brother
33:40let's go time to focus my heart goes up to emerson dude like he's really a survivor man like he's
33:47so
33:48strong 25 minutes for a lovely breaded cutlet entree stand by guys three two one let's go
34:00i'm running in front of emerson and i got some pretty broad shoulders so i'm looking at both the
34:05proteins and making sure i have time to think before i let them grab anything
34:11pork chicken good i'm grabbing that chicken i'm sticking to the what i can do in quick in 25 minutes
34:17spaghetti good i'm grabbing the pork diced tomatoes there carrots potatoes and rice is exactly what i
34:23need to make this perfect dish onion there as well get some cheese right mozzarella's here right
34:27thank the platform gods because what chicken parmesan dish does not have melted mozzarella
34:32and a helping of pecorino i have everything i need your 25 minutes starts now guys let's go
34:39what do you grab i've grabbed pork making the rice right now what are you thinking so i'm doing a
34:43japanese chicken katsu tell me about the katsu sauce how are you going to elevate that i'm going to make
34:47a uh a roux for the sauce good and i'm going to put a little bit of dairy to cream
34:53it up good and
34:54i'm going to go start making that right now chef you go don't stop don't stop don't stop
34:58let's go emerson right young man would you grab chicken yes yes good tell me about the dish what
35:03you're doing i'm going to do a breaded pounded chicken i'm going to make a basil pesto pasta
35:07and a tomato sauce a classic elegant chicken farm love that love that love that oh okay all right
35:13all right come on emerson you got this
35:19put one on top to put one on top yep there you go
35:22beat it out oh yeah that's beautiful that is beautiful yeah guys five minutes gone emerson
35:29christian breadcrumbs what are you thinking uh panko please panko crust chef panko let's go
35:36nice and gentle were you surprised that nice have got him back in there he's our sniper though man
35:41he's like takes people out i mean his advantage has been up here twice already
35:45that's how he's locked in if anything he should be locked in
35:50there you go back yeah baby good man good man oh that's beautiful
35:56here we go eat your field and bring it home baby come on
35:59halfway guys just be careful that rear okay yes chef yeah that's what i'm saying i'm working on that
36:04right now you just don't want it too flowery do you no not too flowery make sure it is definitely
36:08not lumpy start cooking your pasta christian remember the pasta okay i'm focused on the main
36:13dish chicken parm sauce is good creamy is good what's that cream going with it's pasta that's not
36:22in yet nine and a half minutes to go yes pasta in there now please pasta in now there you
36:29go i do
36:30not want to serve raw pasta in an elimination round damn just want to get as much gas up there
36:35as
36:35possible it's boiling okay but i want you to taste this and you tell me so that tastes bland okay
36:42so
36:43no curry in there there's more curry in there okay off you go bud let's go thank you think about
36:48your
36:48depth of flavor three and a half three and a half minutes yep three and a half yeah it's gonna
36:54be tight
36:54it's gonna be down to the wire with that pasta literally waiting until the last second
36:59and it's not cooked i just feel my heart racing
37:04try and take some out of here so cook's quicker but no choice oh my god well he took half
37:09of it out
37:09because it wasn't ready wait a couple minutes left taste no it's still not done yeah
37:23okay you have to take a leap of faith now take that right to the wire young man
37:26we have no choice yes chef final two minutes is now let's go start plating
37:34you say when i'll drain out pasta you tell me when right now chef right now chef
37:4190 seconds guys 90 seconds chef cut you do whatever trust your gut
37:50oh you better get this now lay that out nicely beautiful beautiful five four three two one and
38:00stop everybody well done good job guys well done thank you chef wow well done dang good money
38:13nice you're richard welcome back wow what an extraordinary cook let's start here on the left
38:20this is a beautiful airline chicken palm set with a wonderful tomato sauce and a spaghetti
38:31my heart is racing i'm sweating that pasta needs to be cooked
38:36i love the texture on the chicken parm it's a restaurant worthy chicken parm it's not really
38:41the right sauce i wish it wasn't a creamy sauce to sort of counteract the cheesy parm but uh overall
38:46a tasty dish the chicken parm is nailed but the pasta's just ever so slightly underdone
38:57next up is a pork katsu with a japanese curry and fragrant rice seasoned panko breadcrumbs
39:11this is comfort food cooking displayed really beautifully what i'm searching for is a little
39:17bit more texture and coloration on the actual katsu itself the cooking on it's a bit uneven
39:23but overall really beautiful presentation pork perfectly cooked i'm surprised how much flavor
39:30is in the curry considering the amount of time but the texture of the curry for me is a little
39:36too thick
39:37i mean really two great renditions of breaded cutlet dishes that's as close as it can get
39:44now for the tough part richard which dish will you be eliminating tonight uh the dish that i'm going
39:51to be eliminating tonight is
39:58the pork
40:01nicer please tough choice both great dishes but i'm eliminating the pork dish
40:12oh that dish was cooked by emerson i am so sorry oh
40:22he really fought his way through the whole time though i'm so proud of him we love you emerson
40:29you have stood the test of time in these elimination cooks and you have come back
40:34stronger without a doubt every single time i'm proud of myself i learned a lot it's a great ride
40:42sometimes the ride has to end right do not stop cooking and putting that soulfulness into your food
40:50oh wow wow oh my god oh it's gonna make you cry oh i lost one of my best friends
41:03a couple years ago
41:06and today i sent a prayer asking him to look out for me throughout this competition wow i feel like
41:15this butterfly landing on me right now
41:19looking over me i can't believe it i feel like that butterfly landing on me
41:26that has to mean something
41:30and i know he would have been proud of me young man there's a lot of love around you uh
41:37we can all
41:37see it keep your head up high go forth and conquer we'll keep tabs on you okay
41:52everybody give it up for emerson everybody come on let's go
41:58i'll see you on the other side chef i love you guys take care but well done emerson thank you
42:04well done all right christian congratulations chicken bomb delicious matt oh boy that butterfly's
42:15come to join you now on your shoulder oh they love filipinos these butterflies
42:20next time we see you you'll be serving up a star-studded affair good night wow
42:30good job christian hey you picked the right guy good job let's go trailblazers
42:39next time on next level chef for the first time ever you'll all be cooking an incredible dinner
42:45service what we have asked some very special friends of ours to come in and judge seven mission
42:52stars between them don't the sun what didn't you grab we want it all we are on fire in here
42:59look at that i've never seen anything like this
43:03what's your day get in here i don't know if we're gonna make it stop putting the asparagus
43:06in the same place it's not preschool
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